One of my favorite brunch spots in Paris also happens to serve some of the most delicious and creative salads I have ever eaten. I know… Salad for brunch? That’s not what most people have in mind when they picture a lazy Saturday morning meal. And I’m typically that way too… Trust me, I like my go-to eggs benedict with extra ham and homefries. But every now and then, it’s good to be adventurous. Continue reading “Passion Project: Tri-Tip Steak over Miso-Ginger Broccoli Slaw”
I’m feeling fancy today! Food wise obviously, since it’s 11am and I’m still wearing sweatpants. I guess Valentine’s day just makes me wish for more than one of my go-to lunch recipes. So here I am, sharing this ~fancy~ dish with you. As my obsession with squash grows stronger, I decided to experiment again with my favorite pairing: acorn squash and feta cheese. This recipe really hits the spot if you crave a combination of the caramelized squash flavor, and the feta cheese’s tanginess. Plus it’s easy, delicious, and it looks ridiculously good when dressed on a plate. Don’t hesitate to try it if you want to impress your friends, family, or special someone. You won’t regret it. Bon Appétit!
Recipe loosely inspired by Lark & Linen
Prep Time: 10 min Cook time: 40 min
- 1/2 acorn squash
- 4 oz crumbled feta (room temperature)
- 1-2 oz whipped cream cheese
- a handful of arugula or spring mix
- olive oil
- 1/4 cup balsamic vinegar
- salt, pepper to taste
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the squash in 1″ wedges and drizzle with olive oil. Place on the baking sheet and sprinkle with salt and pepper. Bake for about 40 min, or until tender and golden brown edges.
- While the squash cooks, whip the feta in a food processor with the cream cheese. This should take about 4-5 minutes until the mixture becomes really creamy.
- Next, reduce the balsamic vinegar in a small pot on medium heat. When it thickens, set aside.
- Lightly toss the arugula with olive oil, vinegar, salt and pepper.
- Spread a dollop of the whipped feta on a plate, drizzle with the balsamic reduction and top with the roasted squash wedges and the mixed greens.
This is an easy and tasty pasta dish that’s sure to bring you comfort on a cold winter night. I had left-over tomato paste sitting in my fridge from a previous recipe and I wasn’t sure what to do with it. I first thought of making a simple tomato sauce but then I saw a can of tuna and couldn’t help myself to spice things up a little. This dish is quick, easy and delicious. Bon appétit!
Prep time: 15 min
- 100g medium shells pasta
- 1 small can of white tuna (flaked)
- a handful of sun-dried tomatoes (sliced)
- 1/4 yellow onion (diced)
- 2 tbsp tomato paste
- a bunch of baby arugula
- chili powder
- olive oil
- Heat a large pot of water. When it starts to boil, add some salt and the pasta. Cook for the time written on the package (around 8 minutes for shells).
- Meanwhile, sautée the diced onion in a pan with olive oil.
- Add the tomato paste, sliced sundried tomatoes, chili powder, and a spoonful or two of the pasta water to the sauce. Stir well and let it cook for a couple of minutes.
- When the pasta is almost done, add the flaked tuna and the baby arugula to the sauce. Stir in order to incorporate all the ingredients together, and wilt the arugula.
- Drain the pasta and put it back in the pot, then add the tuna sauce and mix thoroughly.
TIP: You can then sprinkle it with grated parmesan cheese!