This week was a busy week full of a lot of cooking. I tried several new recipes including these Hillstone Grilled Artichokes (so good)! I worked on updating my SHOP IT page with new styles you can check it out here.
I was chatting with my sister yesterday and she was telling me all about her first VINEBOX. Vinebox is a subscription based wine service that sends you different wines each season, or you can create your own (makes a great gift). The packaging couldn’t be cuter…glass vials and a sleek box. If you want to learn more about VINEBOX click here.
I picked several cookbooks to go along with your VINEBOX.
Last night’s dinner was a hit with the family so I wanted to share what I made. I tried a new Miso Glazed Salmon, and served it with Asian Noodles, sautéed shelled edamame (just edamame, sesame oil, and chili onion crunch), and shaved brussel sprouts (added oil and roasted at 425°F until crisp). Now onto today’s look….
Alex Mill Charlie Shirt Goop, $115. Love a short sleeve button down.
Hope everyone had a great weekend. I wanted to share a winnner recipe I made last night that my sister recommended. I made the Jon & Vinny’s Fusilli alla Vodka (I subbed penne) along with my Chicken Marsala. The two dishes complemented each other really well. It was a relatively simple dinner that everyone loved!
Love them or hate them but there is no denying that the sporty Teva-esque sandal is having a fashion moment.
1 box of your favorite pasta (we used Banza chickpea pasta )
Directions: In a small pan over medium-low heat, add your pine nuts. Stir constantly to make sure that the heat is being distributed evenly. When the pine nuts turn a golden brown color, remove from the heat and transfer to a small bowl. Cook your pasta according to package directions. In a food processor or blender add 1/4 cup of your toasted pine nuts, the avocado, basil, garlic, kale, lemon juice, olive oil, nutritional yeast, salt, and pepper. Blend until smooth. Add the water as needed to reach your desired pesto consistency. Toss your cooked and drained pasta in your avocado kale pesto. Top with the leftover toasted pine nuts. Enjoy!
1 package of noodles *I like using udon noodles but any will work
2 tablespoons vegetable oil
3/4 cup frozen peas
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon of sugar *optional
2 tablespoon sesame oil
1 teaspoon chili paste
Mix the soy sauce, rice vinegar, sugar, sesame oil, sugar, chili paste in a small bowl. Set aside.
Bring 4 quarts of water to a boil with 1 teaspoon of salt in a pot. Add the noodles and cook according to the package directions. About two minutes before the noodles are done add your carrots to the pot. Once the noodles and carrots are done drain and rinse with cold water.
Sauté your ginger and garlic with 2 tablespoons of oil on a medium skillet. When the garlic and ginger are fragrant (about 30 seconds) add your peas and scallions. Continue to sauté for about 3-5 mins mins.
Place your noodles and carrots in a medium sized bowl. Add your sautéed vegetables, and pour the sauce over the noodles. Toss to coat.
I’ve been spending the majority of my time at home in the kitchen cooking. I’ve been trying new recipes and creating some of my own. I’ve also been updating my kitchen supplies and coveting new ones. Kitchen Ket-chup below.
I’m a big fan of vintage pyrex I have both pink and turquoise. You can find some pieces here , here, here, and here.
We are Happy to Serve You NYC Greek Coffee Cup Amazon, $15. Nostalgic for NYC transplants in LA.
Mini Loaf Pan Set Williams Sonoma, $28. I love these mini loaf pans because I find that we never eat the whole loaf we bake. With these you can split up the recipe and freeze the additional mini loaf’s.
Stainless Steel Mini Masher Amazon, $12.95. I’ve been making a lot of egg salad and avocado toast and the mini masher is perfect for making small portions.
La Double J Floral Print Napkins Matches, $96. Check out all La Double J home at Matches here.
I was cooking Middle Eastern food the other night, and decided to try something new. I had a package of Lavash in my freezer and I brushed it with olive oil, added some Za’atar spice, and baked it. Everyone loved it! I stored the leftover chips in a ziplock bag, and had it the next day with my homemade hummus.
If I can’t go on vacation, I can at least try and recreate it at home. That’s exactly what I did the other night. I made the chicken dish we learned how to make in our cooking class in Tuscany. We stayed at the most charming boutique hotel Poggio Piglia, and chef Salvatore Consoli lead us through a 3 course meal consisting of homemade Ravioli, Eggplant Parmesan, and Italian braised chicken.