Though I pride myself in being a resourceful home chef who knows enough to improvise and switch up recipes, I used to be intimidated by Indian cooking. My cooking influences are my yiayia, who cooked everything Greek style (oil, lemon and oregano!), my Italian aunt (who made the best anise cookies, chocolate chip cookies and…
What in the world is a crizza, you might ask. It’s a colorful burst of nutrients artfully arranged on a slightly sweet pillowy crust. Or, to be more direct, it’s a lazy person’s pizza made from assorted veggies, low-fat cheeses and a pack of Crescent Rolls. For our math fans, that’s: Pizza + Crescent = Crizza!…
Happy St. Patrick’s Day! Since we don’t love meat, we’re going to skip the corned beef and cabbage and talk about green beans instead. When I was young I used to help my mom with food prep which included cutting the ends off fresh green beans before she started cooking. A simple task, but one that…
Living in Manhattan amid so many fresh markets and being seafood lovers, we tend to eat fish a few times a week. And we don’t like wasting food. So when we have large salmon filets for dinner and can’t finish ’em, time for a Salmon Bowl at noon-ish the following day. Similar to our other salad bowls, these Salmon…
Nothing like an edible vessel! While we love bread bowls and taco boats, we prefer our vessels to be packed with nutrients. Bell peppers are a good source of vitamins A, C and B6, among other healthy things. We suggest a 20-minute cook time because we like our peppers a bit crunchy but if you…
Beans and rice—delicious, but not the healthiest thing. So when we’re in the mood for it we opt for cauliflower rice. Though at times messy, it’s not hard to make on your own. But you can always pay a little extra and purchase the already-chopped kind. Yield: 2-4 servings Prep Time: 15 minutes Cook Time: 10 minutes Ingredients…
Between getting lost in the labyrinth, fighting seagulls in St. Mark’s Square, hearing “Ciao, Venezia” from a crooning gondolier, stopping for an Aperol spritz and marveling at the architecture, a trip to Venice, Italy, is always a good time. If you find yourself sick of buying Venetian masks (don’t be fooled into buying the cheap made-from-China version!), suddenly…
What do you do when you have Tzatziki in the fridge from yesterday’s vegetarian gyros (gryo recipe coming eventually)? Make a Pita Point Salad. This is basically the same ingredients as our Salad Bowl with a few substitutions. And the beauty is that you can make it using any veggies you’d like. Feel free to use our photo…
Like all recipes, this can be modified a number of ways to please your palate (or clean out your fridge). The basics are protein, bok choy, additional veggies and grain. Yield: 2-4 servings (this is plated as 1 of 2 servings but definitely a large portion) Prep Time: 25 minutes Cook Time: 45 minutes Ingredients 1/2 C black…
Pumpkin and acorn squash are both delicious, sweet fall-like and of course fun to make into edible pinatas. (We haven’t actually blindfolded each other and beaten our vegetables with sticks before eating its contents but that does seem like a fun idea.) One of our favorites, thanks to my growing up with a creative mom…
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