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Mozzarella Stuffed Artichokes recipe. Popcorn Broccoli with Spicy Glaze recipe. Moroccan Sweet Potatoes with Tahini Dressing. Beet Tartare with Sesame Labneh + Amsterdam. Earlier this year we were in New York to launch Green Kitchen at Home.

Beet Tartare with Sesame Labneh + Amsterdam

We had a blast doing a live cooking session at Food52, teaching a cooking class and had a book signing in a tiny but packed little store in Greenwich Village. But what I really wanted to talk about today was our night off. When we tucked baby Noah (formerly known as Gabriel) to sleep in his stroller and headed to ABCV for dinner. Side note: You should know that for being a food writing couple, Luise and I very rarely go out and eat at proper restaurants.

With kids, it’s just easier to do takeaway or pick places where it’s okay that they climb, run and crash. Beet Fritters with Garlic Herb Cashew Cream Sauce. I love this simple recipe for beet fritters.

Beet Fritters with Garlic Herb Cashew Cream Sauce

They are a breeze to whip up and are bursting with fresh flavors. This is a great dish to serve as a first course if you’re having folks over for dinner. However, they can be served with a simple salad as a complete meal too! They taste best hot off the stove but if you want to reheat them in the oven after frying that will work just fine too. MEXI CAULIFLOWER RICE STUFFED PEPPERS — Sprouted Kitchen. I'm doing what I swore I would never do and cooking three versions of one meal.


Hugh has been doing a super zero sugar/carb/happiness diet and my kids already require limitations because, well, they're toddlery, so cooking has not been that fun lately. I don't have a big enough ego to keep from you that I've actually been angry about it at times. Angry because the three of them have made this task complicated and also because I've been jealous of Hugh's self control. I have pretty good eating habits, but have never been one to stick to a diet, so WHO was going to eat ice cream on the couch with me after the kids went to bed?! Sautéed Kale with Chiles and Lemon - What's Gaby Cooking. Bayenetu – Ethiopian Veggie Platter. I adore ethiopian food!

Bayenetu – Ethiopian Veggie Platter

It is naturally vegan and wheat free and on top of that you can eat with your hands! In the restaurant you’ll be given NO cutlery. Not to mention it just tastes amazing. (If you’ve never eaten ethiopian then go look for your closest ethiopian restaurant RIGHT NOW!) As I like to cook stuff myself I wanted to give this ethiopian mixed veggie platter a try.

All serves about 3-4 people Injera Bread Prep time: 5 min., Cooking time: 10 min. Ingredients 150 g teff flour 200 ml sparkling water salt Instructions 1. 2. 3. Kik Alicha (Ethiopian Split Pea Puree) Prep time: 10 min., Cooking time: 40-50 min. 1 tsp coconut oil 1,5 – 2 cups yellow split peas 5 cloves garlic 2 red onions salt + pepper 1 tsp chili powder 1 tbsp fresh ginger 3 cups water 1 tsp turmeric 1. 2. Bibimbap with tofu & pickled vegetables. We know that it has been terribly quiet around here during the last couple of weeks.

Bibimbap with tofu & pickled vegetables

Sorry for that. After we had sent the book manuscript to our editor (big sigh of relief there!) , all of us needed a short break to catch up on life again. But now we are back. And our plan is to slam you with a whole set of new recipes during this coming autumn. Today we have prepared something that we make more and more frequently in our home. We don’t know how familiar you are with Korean food, so here is a short explanation. Grilled Bok Choy with Breadcrumbs, Parmesan & Lemon. This recipe is reason enough to head to your local farmers market this week to pick up a beautiful head of bok choy.

Grilled Bok Choy with Breadcrumbs, Parmesan & Lemon

When the weather heats up we love firing up the grill and cooking our vegetables simply, over an open flame. The addition of homemade breadcrumbs, plenty of parmesan cheese, parsley and lemon tie this salad together. I typically go Asian style with my bok choy but the flavors here bring in a little Italian and I love it! The breadcrumbs make a lot but can be saved in an airtight container for about three weeks and are great to have on hand when a little crunch is needed.

This salad would be perfect served alongside grilled chicken for a simple and healthy springtime meal. Alright folks. Anyhow, I hope you all enjoy this grilled bok choy salad as much as we do. Cheers from Tumbleweed Farm. Grilled Bok Choy with Breadcrumbs, Parmesan & Lemon Prep Time: 20 minutes Cook Time: 20 minutes Serves: 4 Preparation Preheat the oven to 300F.

Notes. Healthy Poké-Bowl with Chili-Tahini-Sauce - Heavenlynn Healthy. Southwestern Loaded Sweet Potatoes. In our house we stock sweet potatoes like onions, garlic and cheese.

Southwestern Loaded Sweet Potatoes

So basically, we’re never without a few on hand. I use them for fries, sautés, mashes… you name it! I’m particularly obsessed with stuffing them. Especially when it involves corn, black beans, salsa and cheese (just a handful of my favorite ingredients!) Sweet Potato Southwestern Quinoa Bowl - What's Gaby Cooking.