Category: vegetarian
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Spring time fava and garbanzo scotch egg
Scotch egg was absolutely one of my favorites when we lived in England. I have been thinking about making a vegetarian version of it for a while now, and asparagus season seemed to be the best time for this experiment. Because we all know it. Asparagus, egg and breadcrumb go hand in hand in perfect…
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Sunday market brunch series
The idea was born yesterday. A series of seasonal market brunches on Sunday. And why? As much as I enjoy creating complex dishes and paint a beautiful plating with my food, just as much enjoy the simplicity, yet complexity if done well, of farmfresh food. I love coming home from the market, looking at all the beautiful produce…
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Cauliflower grits, chanterelle and the perfect sunny side up egg
This cauliflower grits was a result of necessity…. I had a cauliflower in the fridge that really needed to be used. And while I was making our brunch, on a Sunday morning, coming back from Hollywood Farmers market with fresh eggs, chanterelle, and pea shots, the idea came. When we cook cauliflower and blend it,…
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Jerusalem artichoke soup with goat brie and truffled mushroom sunchocke chip bites
Jerusalem artichoke, aka sunchoke is not the most common root vegetable. It is a bumpy, fleshy root vegetable, surprisingly of the sunflower family plants. Its look resembles to ginger roots. Its underground, nutty, starch rich root is mostly used as potato in cooking although it has more distinct flavor. However it is a versatile vegetable with an amazing…
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Sumac spiced goat cheese pasta with sweet corn and blistered tomatoes
So here we are. SUMMER. Almost. The produce at the market definitely has changed and the summer staples are slowly popping up. Lucky me. I decided to come up with a few summer eats for a contest, but I was surely not prepared to buy some imported, bland tomatoes or watermelon. Because for me these…
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Market veggies on a whipped farmers cheese, feta cloud with boysenberry droplets
This is actually a veggies and dip recipe. The only difference how it is plated and a little bit of extra tip I am going to share with you that will elevate the dish to another level. When I get some tiny and really pretty vegetables I always feel it is a sin to ruin them…
born under the sun 