Passion Project: Roasted Salmon with Caramelized Golden Beets

We’re officially off to the last stretch of my project: fish! I decided to start off with my favorite kind, which is salmon. If salmon is offered on a restaurant menu, you can be sure that it’s what I will order. I don’t know what it is about it but I find salmon to be one of the most delicious things that can be eaten. I’d pick a grilled salmon filet over a piece of steak almost any day. Seriously.

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Passion Project: Dry Rubbed Chicken Roast with Rosemary Potatoes

Roasting is probably the first cooking technique I have learned for poultry. Back home, roasted chickens are one of our go-to family meals. It’s so easy, yet so good! The chicken remains juicy throughout the cooking process and this technique requires close to no effort on the cook’s part. Just toss the bird in a roasting pan with a bunch of chopped veggies, some oil or butter, and you’re good to go!

Spaghetti Squash Chicken Pad Thai

Yep. You read that correctly. I said it. Spaghetti Squash Pad Thai! And I would even venture as far as saying that this is probably one of the best recipes I have posted in a while. At least definitely one of the most creative and refreshing ones. Now back to the squash. Does that sound enticing? or a bit weird? From where I stand, probably both. So here’s a brief background about this recipe.

Cauliflower “Steaks” with Creamy Lime-Avocado Sauce

I recently had the opportunity to eat at Vedge, an amazing vegetarian restaurant in Philadelphia that has been winning awards including the “best of Philly” title for the past few years. It was such a delightful experience for the veggie lover that I am, that it made me want to experiment even more with vegetables in my own kitchen! I already eat a mostly vegetarian diet but I could always benefit from more out-of-the-box thinking and creative vegetable uses.

Roasted Rainbow Carrots Wrapped in Bayonne Ham

There’s something amazing about Rainbow carrots! I don’t know why, but I like them so much better than regular carrots. Kind of like how Heirloom tomatoes are tastier than regular ones. There’s something about their beautiful colors, that make them much greater.