Recipes

I was preparing sauerkraut late at night in the kitchen. I had some of the nice outer leaves of green, crispy cabbages from the Farmer’s Market and a few other bits and pieces that I really thought would do better inside me than the compost bucket. I chopped them up roughly and put them into the slow cooker. My thought was to gently cook them through over night and then blend them in the morning. In with the cabbage leaves and hearts went chopped carrots, some celery sticks, a brown onion and some shallots from our garden. Some deep and...

Craving for some chili garlic noodles? These spicy, garlicky & delicious Chilly Garlic noodles taste so much better than takeout! Make these vegan stir fry noodles in 20 minutes using just 6 ingredients. If you love cooking vegetarian/vegan recipes then please join me on my Facebook Page – Cookilicious. Have you tried PF Chang's Garlic noodles? Asian spicy noodles are most popular at restaurants like PF Chang's and also when it comes to Chinese food takeouts! Even for me, if there is one dish that I absolutely love in this world then that is Chilli Garlic Noodles! No wonder, Asian noodle...

This one pot Stir Fry Recipe is a dinner wonder! Easy, vibrant and infused with flavors from the lamb and a special stir fry sauce. This is family favorite recipe to try!  Today’s delicious recipe is in partnership with my Friends at the American Lamb Board – your resource for everything local lamb has to offer! All opinions are my own. Who can resist a really good stir fry? Like one with the perfect crispy stir fry veggies, the most flavorful succulent pieces of American lamb and the most delicious stir fry sauce.  As delicious as beef, chicken and shrimp...

[1] Green Goddess Spring Pizza, which can be enjoyed year-round, of course (photo © Broma Bakery | DeLallo). [2] Pea shoots (photo © Hannah Kaminsky | Bittersweet Blog). [3] A white pizza topped with peas, pea shoots and shaved pecorino (photo © King Arthur Flour).   Celebrate spring with a green pizza: green from spring veggies and pesto sauce instead of marinara. It’s topped with a fresh green salad. Year-round, we enjoy fresh arugula and basil atop a plain marinara pizza, so we knew we’d like this one. The recipe was developed by Sarah of Broma Bakery, and sent to...

I’ve never met a mushroom I didn’t like. But if I had to name one variety that trumps them all, it would be shiitakes. The brown, saucer-shaped fungi are indigenous to Asia. But they’ve also proved their versatility across all cuisines. Taut and chewy, but hardly squishy or spongy, they’ve got a texture that falls nicely between the extremes of a beefy portobello or slithery wood ear. And perhaps most importantly of all, they outshine most others in the flavor department, with a woody and intensely savory profile that’s sings its mushroom-y virtues loud and clear. With so much going...