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Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

I craft a lot, a lot of recipes. And I’m always dreaming up more in my mind. Yet, every year, Thanksgiving comes around, and rarely do I have a clue of what I’m going to make.

Usually, the winning idea arrives last minute (fashionably late). Often, it’s after a few Google searches, and several emails from my sister inquiring about what I’ll be bringing to the family feast. Usually she gives up. And often I show up with a surprise. Which means, it needs to be good. Great. Worthy of all turkey-eaters to save some vegetarian room on their plate.

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

This year, I was given some time in advance to think. Well, actually, required to set aside some time to choose a Thanksgiving dish to share recipe.

I hosted a Friendsgiving this past weekend, which was perfect for practicing my holiday cooking skills before the real deal rolls around.

This heaping bowl of thyme-infused rice and squash goodness got gobbled up in no time. If I had to give it an alternate name, I’d call it Healthful Holiday Party-in-a-Bowl. It’s a true celebration of fall’s best festive flavors.

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

Here, nutty rice pairs with creamy squash and a sweet-meets-tart punch of flavor from the cranberries. Buttery, pan-roasted pecans add a crunch, while thyme drives that classic Thanksgiving feel that we all know and love. I sautéed the onion in butter to richen things up, and finished it off with parsley to add a complimentary freshness. The result, as previously mentioned, is a T-day party-in-a-bowl. Are you ready to celebrate?

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

If you’re not sure what you’re bringing to the Thanksgiving table yet, I’m throwing this into the recommendation hat. It serves as a great vegetarian main dish that leaves you satisfied with all of its festive goodness.

If you do have a recipe already picked out, this needn’t be reserved solely for the holidays. Healthy and wholesome, I’ll certainly be bringing this to the table again this season. Cheers.

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Spring Nicoise Salad

Spring Nicoise Salad

Spring is made for salads, especially those tossed with asparagus fresh from the farm. Nothing beats a topping of crisp radishes, too, to compliment the butteriness of the season’s lettuce.

Spring Nicoise Salad

This season – which I long to never part – let’s us rethink our salad bowl – which I love. Love. Love. With it, it brings endless light options for lunch that would be a disgrace to label as boring.

Salad can be fun. And this one more than proves that to be so.

Spring Nicoise Salad

Here, asparagus takes the place of the green beans in a classic Nicoise salad. Aside from that, the make-up is pretty straight forward. Hardboiled eggs? Check. Tuna? Check. Thinly sliced onion? Check. Radishes? Check.

For the asparagus, a simple steam actually works well with this salad, given the complexity of the other flavors. However, if roasted spears are your absolute fav., by all means, get the oven going and go for it.

SpringIf you want to get fancy, you could sear some fresh tuna instead and add it on top. Or reserve that fanciness for the olives and bread you may wish to serve alongside this.

Bright, light and easy to assemble, this is spring at its best.  Cheers.

Spring Nicoise Salad

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Vegetarian Pad Thai with Zucchini Noodles

Vegetarian Pad Thai with Zucchini Noodles

Hey there. It’s been awhile.

Since my last post, the sunset has shifted. The weather began following suit. And the official mark of spring stands just a handful of days away. (!!!)

I am feeling good about what’s to come.

Vegetarian Pad Thai with Zucchini Noodles

In these last weeks of winter that have been rolling on by, I’ve been working on my first photo assignment for a cookbook. The experience has been fun. Full of learning. And food. And photos and taste-testing and excitement…all of which have pushed my own blog a little to the wayside.

However, last week wrapped the final day of shooting, and so now I return. To my own cooking, and my own blog, and my own urges for warm-weathered recipes, even if they’ve arrived just a tad too early.

It’s still winter jacket weather here in Philly…hence why these zucchini noodles got a quick saute on the stove. I may be ready for spring, but I’m not quite ready for raw zucchini noodles. You can go that route if you choose. Although, I wouldn’t necessarily recommend it.

Peanuts

Here, zucchini and/or summer squash replace the noodles in traditional Pad Thai for a lighter version full of bright, spring vibes. The quick cook-time they get in the skillet draws out their flavor, and softens them up just a bit before they get paired with crunchy red cabbage, and an array of other flavorful accompaniments.

That’s one thing in which this Pad Thai does not fall short – flavor. Feel free to add a little Sriracha to play up its spice, and use a combination of nuts, like peanuts and cashews, if you so choose. Tofu could be a nice addition as well.

Cheers to ringing in the new season with a bowl full of color – you with me?!

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Simple Veggie Lentil Soup

Simple Veggie Lentil Soup

Snow has been falling here all day. I’ve been looking at it out my window, admiring the slow, steady flakes as they blanket the ground.

Sometimes, I enjoy a day shut inside, cozying up behind my camera and simply letting the cool world around me do its thing from outside the glass. Just sometimes.

Most times, I’m dreaming of sun and palm trees and lakeside dives. But there is that seldom day, where the morning starts with a cup of hot coffee and a bright sky of snow reflecting back at me. The day where a mid-afternoon walk is followed by a lunchtime table of warm soup and bread that’s been toasted till butter can easily melt into all of its nooks. Sometimes snow can feel magical. Just sometimes.

Simple Veggie Lentil Soup

So here we go, yet another soup recipe to hit the blog. If you haven’t guessed by now, that is how me and my kitchen cope with winter. With a hot bowl of soup in our hands. And with the soft winter light casting down onto the finished product, staring back at us through a camera lens. It’s the little things that keep me excited, and that’s why I have yet to jump ship from the East Coast.

Simple Veggie Lentil Soup

There have been lots of little triumphs lately, here in cold Philadelphia. And I’m putting this beautiful soup onto the list. My new friend Jared helped me make it. It was his first attempt at soup-making. Simple and quick, it was a good recipe with which to begin.

Here, the veggies really take the spotlight, surpassing that of even the lentils. This is a lentil soup heavy on the mise en place. (I.e., the carrots, celery and onions. Tomatoes, too). Their flavors meld together with a boost of some dried herbs for light yet warming winter meal. Add some fresh scallions on top, and it almost feels like summer again. Just almost.

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Ratatouille with Herb Corn Topping

Ratatouille with Herb Corn Topping

After last post’s summer-in-a-bowl, I was immediately ready for round two.

When the growing seasons’s at its prime, produce combinations fare to rarely ever bore me. As [insert singer of your choice here] says, “Gotta get it while the gettin’s good.”

In the August, the garden is good, and my fork is gettin’ it.

Ratatouille with Herb Corn Topping

Ratatouille remains a yearly favorite. It’s easy. It’s flexible. It’s quick, healthy, beautiful, and a million other adjectives.

To it, you can add chickpeas. You could add eggplant. You could add fresh thyme, pair it with bread, or top it with cheese. None of this I did. But you could, if you so please.

That’s the beauty of ratatouille.

Ratatouille with Herb Corn Topping

For my ratatouille, I generally do a combination of summer squash, tomatoes, onions and eggplant. I didn’t have eggplant available this time around, but I did have corn, so I whipped up this fancy-but-not-actually-fancy topping.

The corn adds an extra sweetness and crunch, which pairs well with the creamy grains placed beneath it. It’s also adds just one extra summery touch to a bowl full of already natural August goodness.

Ratatouille with Herb Corn Topping

Again, when veggies are fresh and local, you really needn’t do much to them but put them together and let their flavors swim free. Ready in 45 minutes or less (depending on your grain choice), this recipe lends itself well to a weeknight meal that’ll leave you feeling great. Pair with a side of protein, or sprinkle some toasted walnuts on top and call it a meal. Then most importantly, let your fork get in on that good.

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