Needless to say, that creamy polenta is not only a quick and filling appetizer but a perfect vegetarian dish. To make polenta even richer in textures and flavors, play around with pesto and crunchy roasted chickpeas. This is an old Italian recipe, which proves the diligence of Italian housewives, who don’t allow food idle in…
Avocado Salad with Poached Eggs
Looking for something new for breakfast? No problem!This morning salad with avocado and poached egg will be perfect for a deliciously balanced breakfast as well as lunch and dinner! This poached egg and avocado breakfast salad has a crunchy, but creamy texture, which is accompanied by savory poached egg to top it all off. Ingredients 1…
Dessert soup with corn and coconut milk
Sweet corn and creamy coconut milk come together for the autumntime comfort food. Such sweet soups and puddings in Vietnam are called “Che”. This dessert soup with corn and coconut milk is called “Che Bap”. Che can be served hot, warm or chilled. Che is cooked in restaurants and sold right in the streets, often…
Detox Tofu Breakfast
Finding a new recipe for healthy breakfast can be difficult. Especially if you are opting for detox – friendly recipes. This recipe with tofu is an examples of how simple it can be to start adding more plant-based proteins to your breakfast. Tofu is not only rich in protein, but is also a great source…
Wild rice salad with avocado
Since rainy weather is upon us, it seems almost mandatory to dive face-first into a huge plate of whole grains and fresh avocado. Whether avocado is ripe or semi-ripe, they make everything better. This wild rice salad is a delightful dish with its cooked wild rice, avocado and radish. Ingredients 1 tbsp lemon juice 1…
Raspberry Soup with Meringue
Meringue is a sweet dessert, often associated with French, Swiss, and Italian cuisine and while it may seem terrifying to cook, a meringue is nothing more than a mixture of beaten egg whites and sugar. Meringue is a must-have decoration for many desserts – everything from a popular lemon meringue pie to a rusberry soup…
Colcannon Potato with Cabbage and Celery
Celery root, known as celeriac, is often under-appreciated, yet a vegetable that always pleases. While fantastic shredded in a creamy salad like a celery remoulade, the best is brought out of this vegetable when cooked. The celeriac and red cabbage both develop sweetness, which contribute to the overall warmth of this colcannon. The purée takes…
Colcannon With Roasted Squash and Apple
Of all the colcannons I’ve experimented with, this is the sweetest. The apple is what really makes it. Roast the squash and apple together, but pull the apple out before the squash as it roasts far quicker at 425 degrees. Ingredients 2 ½ pounds butternut squash, (peel & cut in ¾ inch dice) 2 tablespoons…
Sweet Colcannon with Carrot, Parsnip and Potato
Carrots and parsnips, with their similar flavors, outweigh the potatoes in this light, sweet colcannon. Due to the fibrous nature of parsnips, it’s recommended to strain the mixture, or put it through a food mill. Ingredients 10 ounces Yukon gold potatoes (scrubbed clean) 1 pound carrots (peel, quarter, & cut into 3in lengths) 1 pound…
Broccoli with Mashed Potato
As we all have the need for a green vegetable at the table for Thanksgiving, broccoli is our choice. On it’s own broccoli can be boring, but not so in this dish, where it’s cooked just enough to easily chop & mix with mashed potatoes. The broccoli retains its bright green color and tints the…