A Better Veggie Burrito

Last year, I finally experienced the perfect veggie burrito. On our last trip to the Cape, D. and I discovered El Mariachi Loco in Hyannis, MA. A tiny shop with only 4 or 5 tables inside, it’s one of the few eateries with steady enough business to stay open all year long. Everything was excellent,Continue reading “A Better Veggie Burrito”

Green Lentil Shakshuka

At the start of summer, I get way too excited about all the local farm tomatoes and peppers, and overly ambitious about all the ways I’m going to use them. Since we’ve been in quarantine, I’ve been missing the aromatic and subtly spicy Shakshuka my Turkish friend @yilmazcik, makes for our daily breakfast service. So,Continue reading “Green Lentil Shakshuka”

Pork Banh Mi Lettuce Wraps

Today’s lunchbox of Banh Mi Lettuce Wraps, features a wheat-free, slow roasted variation of Sam Sifton’s Slow Cooker Pork Tacos with Hoisin and Ginger.  If we can’t get gluten-free hoisin sauce, I make a substitute of Tamari, brown sugar, and some fruit preserves.  Since we don’t have a slow cooker, I also modify the preparation for slow roastingContinue reading “Pork Banh Mi Lettuce Wraps”

Creamy Breakfast Risotto with Soft Scrambled Eggs

Revive leftover risotto with custardy soft scrambled eggs and crispy bacon to make this warm and comforting Sunday breakfast. Butter, rice, onions, chicken stock.  Because they are so few, the ingredients you use for your risotto make a huge difference in texture and flavor.  I think the most important key to delicious risotto is the stock.  It isContinue reading “Creamy Breakfast Risotto with Soft Scrambled Eggs”

Peach Blueberry Galette

  Me: “What if it leaks all over the place?” D: “It always leaks.  Even the galettes [the James Beard award nominated pastry chef I used to work for] made always leaked.” Galette is a French term for a free form tart or cake.  With my qualms about leakage calmed, D. and I tuned intoContinue reading “Peach Blueberry Galette”