Vegetarian – dairy

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Einkorn pasta with oyster king mushrooms and carrot pesto

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Penne Einkorn con funghi selvatici e pesto di carote A friend of mine, brought me Einkorn flour…and was telling me all about the benefits of einkorn. The question is what is einkorn? Einkorn is an ancient grain form the spelt family, and originally from Italy. Einkorn is the German name for petit [...]
galettefanedecarotte4

Carrots part 2 – Carrot greens galettes with carrots and edamame saute, tahini-yogurt-lemon sauce

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Galettes aux fanes de carottes, sur carottes et édamame sautés, sauce tahini-yaourt-citron I bought a juicer a long time ago. I thought I would start juicing, then after one week, I got tired of cleaning the juicer, so that went in the basement, where all the unused “things” sit. My basement [...]
beetcarpaccio

Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce

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Carpaccio de betteraves aux framboises et vinaigre de framboises, sauce yaourt grec, ail, citron et menthe I love weekends, especially when I have enough time to explore new recipes and cook. That is my perfect weekend, and even more perfect when my experiments turn out delicious. Strangely [...]
beetleavepesto5

Buckwheat pasta with roasted beets and beet leaves pesto

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Tagliatelle al grano saraceno con barbabietole e pesto con foglie di barbabietole Don’t throw away the green leaves of the root vegetables, they’re completely eatable and delicious. Beets are a zero waste vegetable. You can prepare the beet leaves like any other greens. Saute it, raw in salads, [...]
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Polenta cakes with spinach, feta and herbs, roasted red pepper coulis

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Sformatini di polenta con spinaci, feta e erbe, coulis di peperoni arrosto I am not sure how this recipe was made alive, I kept looking at my two packs of polenta, thinking I need to use them at some point. I love polenta, I just never think of making it. It’s one of those things that you need [...]
vichyssoiseasperges

Asparagus vichyssoise with fennel, asparagus, fennel and egg salad

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Vichyssoise d’asperges au fenouil, salade d’asperges et fenouil en vinaigrette de citron This vichyssoise recipe has been on my mind for ever, but for whatever reason I never managed to finalize it. I have always wanted to make a vichyssoise, but a different version from the traditional one [...]
cauliflowercrustpizza

No flour pizza – Cauliflower crust pizza with mushrooms, fontina, cherry tomatoes and basil

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La pizza senza farina – Pizza con impasto al cavolfiore, funghi, fontina pomodori e basilico I wanted to take more different pictures of this pizza with a more close up on a cut slice but unfortunately, my battery went off, so all I had time to take was a whole pizza uncut. Since everyone has been [...]
zucchinifarro8

Zucchini three ways – Farro with zucchini, shiitake, peas, zucchini cream and marinated zucchini ribbons

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Trio de courgettes – Épeautre aux courgettes, champignons shiitake, pois, crème de courgettes, et courgettes marinées Today I am celebrating zucchini, this vegetable that is quite considered ordinary, with not a lot of character. It’s its day of glory (son jour de gloire) and it’s well deserved. [...]
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Like in Kyoto – Daikon steak

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Comme à Kyoto – Steak de Daikon After a recent trip to Japan I came back with tons of recipes, ideas, inspirations, and a fascination for this wonderful country. Needless to say that for someone like me who spends most of her time cooking, and who loves to cook, Japan is the place to go. [...]
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Mediterranean tofu cakes with warm roasted pepper, eggplant salad and green olive tapenade

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Galettes Mediterranéennes de tofu, salade tiède de poivrons et aubergines grillés, tapenade d’olives vertes Originally, I had something else in mind, I wanted to use this tofu as the stuffing of some filo dough triangles. Unfortunately, sometimes things change…since I had no filo dough in my [...]
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