I picked up a bag of organic purslanes for €0.78 at the farmers market and decided to turn them into a salad.Continue reading “Recipe: Purslane Salad”
Ah I didn’t want to say that name that’s been taken the world by surprise. But we must be strong enough to fight it.
Watercress is one of my favorite vegetables of all times. This soup is a cross between Caldo Verde (Portuguese green soup named after the intense color of the couve galega) and Sopa de Agriões (Portuguese watercress soup). You can add Portuguese chouriço or Spanish chorizo to spicy it up.
This recipe works with any type of fresh oily fish with a fatty texture, such as sea bass, black cod, and halibut.
Last weekend I found stinging nettles in my neighbourhood market for the first time this year. To me that is the sign of spring. I bought a bag and made my favorite nettle pesto. It is super easy to make and completely vegan.
Here is how I do it.
When I phoned my mom last week, the doctor in her reminded me that I had been eating unhealthy during the holiday season. She was right, what with all the parties and dining outs, it’s hard to pick what I ate, let alone controlling portions. Continue reading “Recipe: Jerusalem Artichoke Soup with Truffle Oil”
A really simple recipe of watercress fried rice.
When I lived in the east coast, salmon was never my favorite fish to fry. The salmon I had at local restaurants were mostly overcooked – the meat was stiff and flavorless. Health benefits aside, I simply can’t fathom why they are such a big deal.
Back then, salmon was just salmon. Continue reading “Recipe: Pan Seared Salmon with Nettle Pesto”
For someone who get most of her produce from an outdoor farmers market, I have to admit, this time of the year in the Pacific Northwest isn’t all that exciting. My favorite vendor of wild mushrooms and other foraged food is on a three-month hiatus. And there aren’t many choices of green vegetables, if any at all, to choose from.
But that doesn’t mean we can’t have a delicious healthy meal. I made this salad over the weekend. I love the nutty flavor and the chewy texture of the farro and the natural sweetness from the caramelized root vegetables. I highly recommend it. Continue reading “Recipe: Root Vegetables Farro Salad”