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spiced curiosity | quick bites Archives - Page 2 of 16 - spiced curiosity
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Garlicky Miso Cauliflower for Vegetarian Thanksgiving

Wednesday, December 3, 2014

garlicky miso cauliflower

I used to despise cauliflower. While my nine-year-old self was wearing neon colors and pigtails, this bland plant was hogging the dinner plate and killing my vibe. Cauliflower was mushy, beige, and downright gross (this coming from a kid who loved veggies and begged for seconds on salad).

Garlicky Miso Cauliflower

A couple decades later, I’ve come to terms with this winter-ridden ‘flower. Notably, I’ve mastered the art of marinating, and now I race my husband to the last piece of roasted veggies. The secret is in the sauce, and this marinade in particular is ridiculously simple yet flavorful. The dark red miso slams the umami gong and also adds a savory saltiness; meanwhile the mustard and honey provide tang, and the garlic and coriander offer herbaceous backup.

Garlicky Miso Cauliflower

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Minty Grape Sorbet – Spiced Curiosity

Monday, September 22, 2014

minty grape sorbet – new job, new dessert

Exciting news: I got a new job! Although it does help pay the bills, this venture is mainly an enthusiastic leap toward the goal of owning my own commercial food photography studio. Ever since coming to San Francisco, I’ve felt excited but a little lost on how to take my business by the horns and coax it into something bigger and better. My new job working for Thomas Kuoh Photography will give me the skills, experience, and connections to do just that. Super grateful for the opportunity! Meanwhile I’m shooting more and digging into photography books. And rewatching HTMIIA for inspiration. (Seriously, where is Season 3?!)

Even more recently, I checked out the Armenian Food Festival the other weekend. I knew nothing about Armenian culture before going, so what better excuse to check it out?

Armenian Food Festival – Bay Area

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Roasted Tomato Romesco and Zucchini #vegetarian

Tuesday, August 5, 2014

roasted tomato romesco and zucchini – savory summer dish

It’s awesome being in San Francisco. Besides the crazy notion that every day is the same beautiful weather, this city has incredible farmers markets, fresh sour batard in any store, and Baja-style Mexican food on every corner. Wedding diet, say what?

So despite the temptation to eat out every night, the insanely-fresh California produce makes it easy to cook at home. And, come on, it’s summer! In my opinion all the best veggies, fruits, and herbs come out in style ahora, namely cukes, tomatoes, watermelon, and basil.

Zucchini with Roasted Tomato Romesco #vegan #summer

This recipe, Roasted Tomato Romesco and Zucchini, definitely celebrates my all-time favorite season. Juicy, ripe tomatoes are roasted until they burst, mixed with garlic and toasted almonds for a chunky, flavorful sauce, then laden on a meaty base of lightly sautéed zucchini. (I’ve always loved tomatoes…but not zucchini. That limp-noodle-of-a-veggie didn’t impress me as a kid, but now I realize it was unjustly overcooked. With just a simple sauté, this green squash has a beautiful grassy flavor with a slight sweetness.)

Zucchini with Roasted Tomato Romesco #vegan #summer

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Swiss Chard Pasta

Sunday, June 8, 2014

simple swiss chard pasta – with chickpeas & basil

What’s your favorite green? Right now, I’d have to admit that mine is swiss chard. I have these vivid memories of my mom sauteeing it with garlic and olive oil, and as simple as that sounds, it’s ridiculously delicious. So when I saw a vibrant bunch of red stems at the farmers market, I scooped them with Big Tasty Plans. You can thinly slice them raw into salads or on tacos, blanch them for a savory topping, or gently sauté them with alliums for a rad side dish.

Simple Swiss Chard Pasta

These big, leafy creatures are full of nutrients too. Vitamin K, A, and C are found in the gorgeous leaves and stems, similar to other plants in the chenopod family (think beets, spinach, and quinoa). To ensure your chard has the most nutrients possible, pick ones that have firm stalks and crisp leaves with no browning or yellowing.

Simple Swiss Chard Pasta

Maybe it’s my mom’s Italian background, but I thought these savory veggies would go great with fresh pasta. After window shopping in Eataly, I found some beautiful orecchiette to pair it with. (Do you window shop for food too? Is that kinda crazy?) The tender little “ears” are perfect for scooping up morsels of chickpea, garlic, and onion. Then, the tender leaves of swiss chard and basil swaddle them in green, earthy flavor. Hot dang, this tasty dish knocked my tastebudded socks off!

Simple Swiss Chard Pasta

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