When it is hot outside, I never want to eat a heavy meal. I made soba noodle salad with miso dressing other day and it was so light, cool, and refreshing. Flavorful umami dressing is tossed with delicate soba noodles and crunchy vegetables.
We are in the middle of summer and it seems like a heat wave has swept across the country. I was watching the weather on the news the other day and pretty much the whole country was red- meaning hot, very hot!
There are three things that come to mind when I think of the 4th of July: The American Flag, fireworks, and grilling. While I hope you will be waving your flag and attending a fireworks show, I can assure you that your barbecue will be amazing with this grilled chicken with fresh cherry sauce.
This recipe incorporates the fresh fruit of summer. I make this sauce in the winter with dried cherries, but I thought why not make it with fresh cherries for the summer. The sauce is thick and silky and adds a sweet, tangy flavor to the chicken. When the cherries cook, they soften a little, but there is still a fresh bite, which is so refreshing with the chicken.
This black bean and corn salad is always in my refrigerator during the summer. It is so simple to make and everyone loves it. Plus, it’s healthy for you.
Sometimes, I scoop some on a green salad for a light lunch or dinner. When it’s hot outside I never feel like eating anything heavy. I have also served this with tortilla chips for a barbecue party. And of course this salad is great by itself!
It seems like there is never enough time to prepare a healthy and nutritious breakfast in the morning. I know I am guilty of eating a granola bar on-the-go or just adding extra creamer to my coffee and calling that breakfast. Those days are gone because this quinoa oat and flaxseed porridge can be made ahead of time and is packed full of protein, fiber, and omega 3’s. No excuses anymore!
One of my favorite things about food is exploring different cuisines from other cultures and areas of the world. I recently took an Indian cooking class from Aparna Khanolkar, The Mistress of Spice. I have always been a fan of Indian food, but I have never attempted to make it before. I always thought there too many spices and ingredients involved. I never felt up for the challenge, until now! Aparna’s recipe for Punjabi chicken curry takes a little time and patience to wait for the ingredients to cook and build flavor, but it is well worth the wait. Plus, it is simple to prepare and the ingredient list is short.
Aparna teaches the Ayurvedic lifestyle, which is an ancient science of health and medicine originating in India. It is the idea of maintaining balance in the human body, both physically and spiritually. Aparna translates her beliefs into her cooking and treats food as medicine. She stresses the importance of maintaining balance in the foods we eat by using the proper spices.
It’s pea season! And I’m here to show you how to cook fresh peas!
My local farmers market has been packed full of fresh shelling peas. Seeing the peas reminded me of a dish I had at a restaurant in Barcelona. It was a pea purée soup garnished with a few fresh peas. I loved the slightly crunchy texture of the fresh peas. It left the soup bursting with fresh pea flavor.
Although I would love to try to replicate the soup, it was the pea flavor that I was missing most. I opted for a much less labor intensive dish: steamed peas finished with butter, salt, and pepper. Simple and fresh ingredients make the best tasting kind of food. This vegetable dish celebrates the pure flavor of the pea.
The most time consuming part is shelling the peas. I recommend sitting outside with a glass of wine! This makes the monotonous task quite relaxing.