Just finished whipping up a big pitcher of Yotam Ottolenghi’s Green Gazpacho with Croutons from his wonderful book “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi.” It is a beautiful book featuring all vegetarian recipes that he created for the Guardian column he wrote on vegetables. This recipe is a great
Tamarind is my new food crush. When I ate sea bass in a tamarind sauce at a restaurant in Costa Rica a year ago, I fell in love. This Grilled Chicken with Tamarind Glaze can be cooked on an outdoor grill or baked in the oven, either way, it is
Okay, I decided to make this Creamy Zucchini and Fennel Soup when I was puttering around in my garden and found one gigantic zucchini (documented below). It was hidden in the back of one of my vegetable beds. It’s funny how you can check on your garden daily and not
I often make seafood when my husband is having a steak or a burger because I don’t eat red meat and he doesn’t love seafood. Therefore my default is usually some type of shrimp dish or linguini and clams or something with calamari but there were some beautiful large scallops
Bacon and Red Onion Tart is indulgent but so what. It is a great appetizer to serve at a party with cocktails. I know it seems like we will never be entertaining again but its going to happen at some point!! So we didn’t have any guests over when I made
A classic Italian dish. This Tricolore Salad is definitely one of my favorites. Tricolore refers to the three colors of lettuce: radicchio, arugula and endive. It is a salad made of three bitter lettuces or chicories. Similar to my Radicchio Salad which consists of just the one lettuce (chicory), this
This recipe has been adapted from the Jicama and Grapefruit Salad at the Slanted Door in San Fransisco. It is one of my favorite restaurants in the bay area featuring modern Vietnamese cuisine. I am always on the lookout for new ingredients to spruce-up a salad and even though Jicama
Zucchini Fritters with Herb Yogurt has to be one of my favorite ways to eat zucchini. At this time of year, as anyone who has a vegetable garden can attest, there is always an abundance of zucchini. They take over the garden and grow faster than you can use them
I have been enjoying these Soba Noodles with Tahini topped with Salmon for many years. I feel so healthy and satisfied when I eat this perfectly balanced meal in a bowl. What you will love about the Soba Noodles with Tahini topped with Salmon. First, you’ve got your complex carbs (soba
How happy was I when I opened my refrigerator today and saw the Tomatillo Salsa Verde I had whipped up yesterday. I was able to make a perfect lunch with a hodgepodge of ingredients from my fridge and cupboard. These Veggie Tacos with Tomatillo Salsa Verde can be thrown together
Quiche Lorraine
Pineapple & Shrimp Fried Rice
Pesto Pasta with Green Beans and Potatoes
Chicken Meatballs with Peanut Sauce
Lemon Basil Dressing
Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.
Get the recipes for my favorite sauces and dressings to boost your everyday cooking and use on everything!
