New recipes every week, reruns of Instagram to Table, and 10-minute video recipes straight from Instagram.
Some of these recipes have precise ingredients, the reruns from the show do not. My goal is not to make of people world-renown chefs, but rather to cultivate curiosity, mindful cooking, creativity and, ultimately, to trust our instincts when it comes to the food we choose to eat and share with the people we love.
What I love about salads (and soups) is that you can play with the ingredients as much as you like. For example, not a fan of raw carrot? Add bell peppers, or skip altogether. You don’t have Persian cucumbers in the fridge? Add more fennel, or forget about it. You can substitute walnuts — which I love — for almonds, pecans, or cashews. The key phrase when it comes to salads and soups is: have fun!
video only: https://youtu.be/pA8XeYTYRSE [wpurp-searchable-recipe]Quick Caramelized Tempeh – – organic tempeh, shallots (medium (more if desired, of course)), fresh rosemary (minced), fresh thyme (minced), herbs de Provence (optional), Extra-virgin olive oil (to taste), salt and pepper (to taste), Dijion mustard or mustard seeds (Use more or less to taste), Pre-heat oven to 375F; Cut tempeh in cubes and steam for 20 minutes; Finely slice the shallot…
A classic dish from Puglia. I eat pasta almost every day, and for me the best way to eat pasta is with vegetables. If the dish can then take you straight to Italy with your imagination, even better. This is how my grandmother still makes orecchiette with broccoli rabe!
This is a rerun of Instagram to Table from November, 2019[wpurp-searchable-recipe]Winter Vegetables Pasta al Forno – A comforting and festive winter baked pasta. Very Italian, very healthy, a beautiful way of eating vegetables (and your kids will love it). – ziti pasta, chicory (puntarelle), your favorite bean, white sauce (bésciamel) (optional), cauliflower, Parmesan cheese, Asiago cheese (or gruyere ), Boil the leaves of the chicory…
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