Pasta - Asparagus Tagliatelle with garlic, lemon and parmesan
I was bored with the regular pasta and also we got some fresh Meyer Lemons from a lemon tree in Napa, this became the inspiration to try something new. The Asparagus Tagliatelle with garlic, Meyer lemon, parmesan, and olive oil is a super easy recipe. The asparagus, chili peppers 🌶 (inspired by the arrabbiata) and lemon zest and a nice subtle flavor to the pasta. Hope you like it.
Healthy Frittata for breakfast (only 4 ingredients)
The Frittata is an Italian egg-based dish, think of it as a thick omelette with veggies or meat mixed inside. The Spanish might do it differently by addIng some potatoes to call it the Spanish omelette. My version is inspired by the Italians, what’s available in my refrigerator and is super quick to make. The stars of this dish are garlic and goat cheese (or ricotta). Hope you like it
Creamy Mushroom Pasta (No butter or Cream)
Pasta is my go to comfort food when I don’t want to cook anything fancy. This mushroom pasta is easy to make and requires very few ingredients. My version is without any butter or cream but still has the silky texture which can be achieved with some parmesan cheese, pasta liquid and the lovely juices coming out from your mushrooms. Hope you like it!
Smoothie - Barry’s DIRTY CHAI TOWN (Recreated)
Barrys Marina is our go to destination in San Francisco for our weekly workout. I am in love with their smoothies and try to recreate them especially during this extraordinary times of COVID19. My fav is the “ Barry’s Dirty Chai Town”, its an interesting smoothie which is a little spicy with the subtle caffeine from the coffee. The star of the smoothie is definitely the chai spice which gives it a unique Indian chai flavor. If you have tried it before you know it, what I am talking about, if you have not - it’s time to give it a shot.
Shakshuka
Shakshuka is an Israelii dish which I first had in New York and then ordering whenever I saw it in a breakfast/brunch menu. My trip to Tel Aviv exposed me to some authentic shakshuka but I feel New York was quite close too. I think my version is quite close to the original one. I have kept in mind easy access to ingredients. The star of my version is the “cumin” which gives it a unique flavor.
Hope you like i
Smoothie - BARRY’S & BRUNCH recreated!
Barrys Marina is our go to destination in San Francisco for our weekly workout. I am in love with their smoothies and try to recreate them when I am not going to Barrys. The Barry’s & Brunch is a pretty balanced smoothie for a quick breakfast or pre-post workout . I like its nutty flavor which comes from the nut butter and granola. The star of the smoothie is definitely the granola (without that it will be regular berry smoothie with banana and Almond butter) which gives it a unique texture and nutty flavor. Enough said, give it a shot!
Baigan ka Bhartha
Baigan ka bharta is an Indian dish made from Eggplant/Aubergine, it probably originated from the state of Punjab, There are different versions made across the country, my version is based on what I grew up eating in Assam which is in the north eastern part of India. This version uses only salt and mustard oil for seasoning (no other spices) which makes it less spicy compared to the other versions. The star of the dish is the mustard oil (along with the eggplant) which gives it a very unique flavor (which you may like or hate). This version is closer to the Baigan ka Bharta made in the states of Assam, Bengal and Bihar and goes well with a chapati or a naan (i don’t like it with rice). For my friends from the western world, think of it has a Baba Ganoush meets fresh red onion cilantro salsa from Mexico mixed with mustard oil and charred garlic :)