Can you call any cooking task a bother? I’ve been thinking about it, but I can’t. Not even when involves a lot of garlic and dirty hands. Simply because roasting garlic is easy and provides you with a great condiment with lots of possibilities to use.
Classic dishes are hard to call your own. But I’ve never seen anyone serving the classic Italian Pasta Carbonara in a zucchini like i did, so maybe this time it’s acceptable to do so.
Where I lived before I moved to California, I was devoid from exciting new vegetables. In the big Chinese supermarket on my block I found two and made this Lemongrass flavored rice with edamame and pea shoots & grilled king oyster mushrooms.
About how I ended up my Sunday morning holding a screwgun in a dirty kitchen. A long story, but short recipe for home made Apple Juice with rhubarb.
As experienced as a cook I am, every now and then I suffer from a lack of cooking creativity. One of my rescues is this Pasta with spinach and any soft cheese.
It felt a bit like ‘cooking by color’, when I got inspired by red beets and onions laying closely together. They ended up even more united, in this Millet salad with beets, roasted red onion, feta cheese and serrano ham.
In Italy I drank a peculiar soft drink. Now I can make it myself: Sparkling basil soft drink!
At the Farmers Market I got seduced! By bright yellow beans. I gave them the starring role in a refreshing Yellow bean salad with feta.