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Category: Recipes

Spring Risotto with Asparagus and Peas

It may not seem like Spring is on its way but before you know it, the weather will have turned, and we will be shedding our winter clothes. Nothing says “Spring” like asparagus and the grocery stores are starting to stock fresh asparagus.

The social distancing protocols are still in place however, and many people are still anxious and uncertain about when, and if, things will return to normal. Repetitive actions can have a calming effect. Stirring a pot of risotto is something I find very relaxing, and the best part is that you get a bowl of steaming, creamy comfort food, which is also great for anxiety.

You can switch the vegetables in this recipe if you have fussy eaters or if you just want to change it up. Mushrooms, sausage and spinach, zucchini, corn – all are nice substitutions.
Enjoy.

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The Perfect Tahini

I don’t like tahini and as a result I don’t eat Hummus. I asked myself how do I not like tahini and I like sesame seeds? I’m sure it has to do with the raw tahini they sell in stores. I decided to grind the sesame seeds with water and good stuff. It took some time to grind to a smooth texture but it paid off and big time.

Let’s start with the fact that you don’t really need to buy raw tahini. It is possible to make ready to eat tahini from sesame seeds. The process is so easy and fast. I did everything straight in the blender, because I have a strong blender. For those who do not, before grinding the sesame seeds in a coffee / spice grinder.

Now I’m in love!!!!

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Margot’s Pesto (AFTER WE FALL)

“I signed up for cooking classes. Watched online tutorials. Read my cookbooks. Made lists of things I needed in the kitchen and filled my cupboards and drawers with cookware and gadgets. I grocery shopped with a critical eye, choosing local and organic whenever I could. Stopped eating out so much. Invited my friends over to try my pesto, my piccata, my potatoes au gratin. A hundred times, I stopped myself from taking pictures of my culinary triumphs and sending them to Jack so he could see my progress and be proud of me.”

— Margot, AFTER WE FALL

This one is a bit of a cheat, since Margot only makes a reference to her pesto sauce and never makes in “on the page.” But I feel certain that once she and Jack were back together, she showed off her culinary prowess all the time–and who doesn’t love pesto in the summertime?

My kitchen always smells amazing when I make this. Like fresh herbs!

This recipe, shared with me by an ex’s mom (I miss her cooking more than I miss him), is super easy to make and yields kind of a paste which you can add more olive oil to if you like it less concentrated. I leave it as is because I love these flavors!

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Mujaddara

Majdara is a Middle Eastern dish that has three essential elements: lentils, fried onions, and a particular grain which can be rice or bulgur.
The combination of these three ingredients creates a new amazing flavour.
To save time, people cook the rice and lentils together, but I like to cook them separately and mix them later, because the final dish is more attractive.
The secret to excellent mujadara is not in the rice or the spices but in the fried onions. So add A LOT of them.

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Mexican lentil tacos

This is one of my family favourite recipe with lentils. It’s healthy vegan meal that taste so good and also filling.
I like to serve it soft or hard tortilla, guacamole, tomatoes and parsley or lettuce

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Book Release Dates

September 2021

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Releases Aug 17 2021