Squid and Kale
This is a dish inspired by a Mark Bittman recipe that we read in the NY Times. Depending on what’s in season, or in the cupboard or fridge, improvisation can be great way to improve your cooking skills. Mark Bittman’s recipe has more of an Asian influence with his use of spicy peppers and soy sauce, where ours has an Italian flare with the addition of breadcrumbs and pasta.
Yummy Mac and Cheese
For my friend Nate’s 31st birthday this year instead of having everyone spend money at one of the many bars in the city, he had everyone over to his home for an evening of great food to raise money for bk farmyards — a Brooklyn based decentralized farming network with a mission is to teach communities how to grow sustainable produce and eat healthy. » Continue Reading…
Cheryl's Eggplant Parmasan
There are actually few things I consider myself to cook well – Eggplant Parmesan is one of the things. Most of the time I act as an excellent Sui Chef for Frank as he takes the lead. This eggplant recipe is one I made up from years of trying other peoples eggplant and taking note of what I liked about it and what I didn’t.
Lentil Walnut Veggie Burger
Apparently, we had no idea that veggie burgers with bacon was a trend, but people keep telling us that it’s true. Regardless, some of you will scoff at the idea of making a veggie burger, let alone eating one, but they’re much better than the frozen Boca kind and you can’t eat hamburgers every day, can you?
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Eggplant and Polenta
Being that I’m a vegetarian, I’m always looking for hearty dishes for the winter and eggplant is a good meat substitute. This dish uses similar techniques found in my eggplant parmesan recipe (more on that later).
For this recipe you will need:
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