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portobello mushrooms

Simply Roasted Veggie Tacos with Goat Cheese

Roasted Veggie Tacos with Goat Cheese

 

There need be no rhyme or reason for tacos. Eat them for breakfast. Eat them for lunch. Eat them for dinner. In my kitchen, every time is a good time for tacos.

As I said in my last post, summer is a season born for simplicity in the culinary world. Locally harvested produce needs little labor. Throw a bunch of veggies on a baking sheet, add a little marinade and roast. What you’ll end up with is a tray full of beautifully enhanced, caramelized vegetables that’ll taste so good, you could easily grab a fork and start chowing down.

Taking the next step, however, will make your experience that much more satisfying. When wanting to turn roasted veggies into an easy meal, grab tortillas, black beans and goat cheese, and call it a day. Boom. Easy as tacos.

Tacos are my college kid’s pasta. A satisfying go-to and perhaps my self-prescribed, lazy man’s guide to cooking. With a ton of fresh veggies in season, there’s absolutely nothing wrong with that. I’ll take lazy any day if it means tacos for dinner. If you agree, you’re welcome for dinner at my house during any week. They usually make it onto the eating agenda at least once in a 7-day period.

Feel free to switch up the veggies below with whatever you have on hand. Zucchini are nice, as are roasted beets. I do, however, recommend keeping the mushrooms in the mix, as they’ll add a lot of flavor and a nice, chewy texture.

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Kale: How to Grow, Buy and Prepare

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I just launched a column with Grid magazine. Each month will include a recipe, and the first from Citron and Rose‘s Chef Yehuda Sichel far exceeded my expectations. I’ve had some great kale salads, but I tend to find that raw kale is hit or miss. This version of it was a definite hit.

The photos here are some outtakes of the dish. For the full recipe, head on over to Grid, or if you live in Philly, pick up the print issue!

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Asian Pasta With Tofu, Mushrooms and Broccoli

How I had all these ingredients miraculously in my kitchen before making this recipe, I don’t know. But even if you don’t, it’s worth a trip to the store to gather the power that makes these soba noodles shine.

Soba noodles are my favorite because of this chewable texture they have. With regular al dente pasta, sometimes I feel like I’m chewing for ever. Soba’s different. It’s not soft or mushy, but it’s also not jaw-aching, and it also has this great nutty flavor that goes well with Asian cuisine.

This Asian-inspired dish is packed with flavor. Between the ginger, mushrooms, cilantro and sesame oil, there’s no need to worry that the tofu will turn out bland. Feel free to get creative and add others vegetables you might have on hand, like snow peas or water chestnuts. Sadly, those were two items I did not have in my fridge at the time, but I’m sure they’d make great additions.

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