Who knew that farro and kale would make such an amazing flavor combination! Especially with the red wine sherry vinaigrette and parmesan cheese, this is a perfect side dish or vegetarian lunch. I did not use a grill for this recipe, just a deep pan, but it still came out great. If you are already grilling something, don’t forget to add this recipe into your meal, you won’t be disappointed! Ingredients – 1/2 cup farro 2 1/4 tsp salt 3 tbsp olive oil 1 1/2 lbs of kale (about 3 bunches) 1/4 cup red wine sherry vinaigrette Parmesan cheese Cookbook – Foreign Cinema Tools Needed – Pot Deep pan or…

I recently learned the differences between ceviche, poke, and tartare. Ceviche uses an acid juice, like from limes or lemons, and is Latin American. Poke is Hawaiian and has simple seasonings with soy sauce or sesame oil. Tartare has evolved over time from being just beef, an egg yolk, and Tartar sauce. It can also be fish and has unexpected flavors, like shallots and cucumbers in this recipe. This recipe is very refreshing and pleasant to eat. It is perfect for a hot summer night and is great for seafood lovers. The little bit of spice from the Sriracha is crisp and delightful, too. I will caveat that the sushi…

A fruit galette is a wonderful year round treat (try apples in the fall and pears in the winter). I love how customizable this is, as no two are going to come out the same! I chose strawberries and plums because they looked so amazing at the local farmers market. Feel free to choose any fruit you like. You can also mix the fruits together in the galettes, which is what I ended up doing for some of them. Feel free to add a topper of whipped cream or vanilla ice cream at the end too! The dough here can be a little challenging. It took me some time to…

These gougères are light and fluffy and make a delicious appetizer! They are savory and the gruyere cheese with thyme make a great flavor combination. It is essentially a French cheese puff, what could be better! This recipe is for about 30, plenty for a small get together or enough to freeze half for later. Cookbook – Tartine Bakery Ingredients 1 1/4 cup non fat milk 10 tbsp unsalted butter 1 tsp salt 1 cup all purpose flour 6 large eggs 3/4 cup of gruyere cheese (and slightly more to top them later) 1 tsp black pepper 1 tbsp fresh thyme, minced Tools Mixer Non-stick frying pan Baking sheet Step…

This salsa is about as easy as it gets! Literally get the ingredients, blend, and adjust seasoning. No cooking at all. Even with dried chilis. We are using the same dried guajillo and arbol chilis as the salsa frita de guajillo earlier, but preparing in a slightly different way, and that is not cooking or rehydrating them. We are going to let the blender do all the work this time. This sauce is based off of Bufalo sauce from Mexico, which is gaining popularity in the States. It has a consistency of slightly runnier than steak steak sauce, but packed with flavor and you can basically put it on everything.…

I had always wanted to make salsas from dried chilis but was always intimated, could never get all of the ingredients at my normal markets, and was not sure on many recipes. Well today, all of that changes. Before we get started, one thing to understand about dried chilis is that the fresh version is often named something different than the dried version. For example, a dried jalapeno is Chipotle, and a dried poblano is ancho chile. There are quite a few examples of this and today, we are not going to go over all of them, but I wanted to get you in the mindset of that so that…

This is some of the best green salsa I have ever had, and I am so happy it came from my own kitchen. This is so easy to make, your friends will think you buy this stuff from a restaurant. I also cannot wait to experiment more and deviate from this recipe to make something of my own. This is a classic green salsa, with roasted tomatillos, onions, serranos, and garlic. It’s so easy, that you roast those ingredients, put them in a food processor, add a little salt, and that’s it. Such a game changer for anyone who enjoys some good chips and salsa. I can’t believe how easy…

If I could enter a chocolate chip cookie contest, I would make this recipe without a doubt! These are pretty over the top, in the most perfect way. They are HUGE, as in, you can only bake 3 cookies on an entire baking sheet big, and they might actually get stuck together still. Bouchon Bakery has always been know for their cookies and this chocolate chip and chunk recipe has to be one of their top sellers. By using both chips and chocolate chunks, they behave differently in the dough and provide varying textures. The chips do not melt, while the chunks do. For me, homemade chocolate chip cookies always…

I don’t have a grill at my house, so seeing a grilled asparagus recipe seemed like a great thing to do, let alone for breakfast! Not sure if this was intended for a breakfast dish, but it really is perfect for groups and relatively easy to prepare. No special sauces or prep needed, aside from poaching eggs, nothing else really too tricky in the recipe. For some reason the dish just kind of works. The salty prosciutto, richness from the runny egg, freshness of the grilled asparagus, and the crunch of the croutons all meld together into a cohesive dish. Plus you can use that huge serving dish tucked in…