Category: Vegan or Vegetarian Options
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Tired of Playing Fowl on Thanksgiving?
You will absolutely fall in love with this umami-stuffed butternut squash so much that it just might persuade you to reconsider poultry this holiday season! Not only is it vegetarian, but it’s fancy! You’ll Need: 1 cup fresh pecans, chopped 1- foot long butternut squash 1 Japanese eggplant about 8-10…
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The Brussel Sprout Files!
Below is a formula sure to make your Brussels sprouts a success, no matter what flavor profile you’re after—sweet, salty, or tangy! Brussels sprouts are aggressive in flavor. You either love them or hate them. There are many ways to cook them, too—from baked chips to chopped salads. At home,…
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Roasted Pumpkin Salsa
Looking for something different this Holiday Season? Try my recipe for roasted sugar pumpkin salsa! Pumpkin is not only the leading food this time of year, but it also has definite health benefits. If you want food to fill you up but not fill you out, the pumpkin will be…
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Roasted Butternut Squash with Candycap Mushroom
The haunting maple flavor of Candy Cap Mushrooms transforms this dish into a versatile masterpiece. Although, this sweet winter squash can be a unique side dish that will impress your guests—with, or without the mushrooms! You’ll Need: 2 butternut squash, peeled and cut in half 1/2 cup dried candy cap…
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Oven-Fried Crispy, Garlic & Herb Smashed Potatoes
The cooking techniques in this recipe are responsible for the deep flavor layers you will taste on the interior of these potatoes. So much so I’m willing to bet these will quickly become a family favorite. Oh, and did I mention the additional crunchy oven-baked texture? Whoa! Pair with a…
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Southwestern, Turkey Tamale Pie!
Got leftovers? Dont worry- they will disappear in a second with this recipe! Tamale pie is a casserole dish found in the cuisine of the Southwestern portion of the US. Typically prepared with a cornmeal crust and ingredients used in delicious recipes indigenous to the region. A typical comfort food…
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Stuffed Mushrooms with Italian Sausage, Sherry and Parmesan Cheese
First, a little “Housekeeping” regarding mushrooms: How to purchase a brown ( Cremini ) or white (Champion or Button) shaped mushroom. If you know me, you know I love to forge in the wild for mushrooms. Shopping for mushrooms in a large chain grocery store can be like hunting. By…
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Meet The Cushaw Squash
Early fall is one of my favorite times of the year, the weather is perfect, the leaves are changing, and squash is bountiful! The beautiful and alluring, Cushaw Squash is a huge valued crop, because it is inexpensive and stores for about four months. They average about 10-20 pounds, grow…
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Chef Gigi’s Kabocha Spiced Rum Cake !
Looking for that perfect dessert this Winter? Kobocha is the Japanese word for squash. This squash has a nutty, earthy flavor with a touch of sweetness. So delicious and versatile ! Kobocha squash can be used in sweet and savory applications. This Spiced Rum Cake will be the perfect addition…
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Green Beans with Brown Buttered Walnuts and Caramelized Shallots
I love to cook green beans, especially Haricots Verts, pronounced { herəkō ˈver } they are delicious and so tender. They are the French variety typically slimmer and longer than the common green bean we see here in America. You can use any fresh green bean for this recipe. You’ll…
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Carrot Salad with Roasted Cashew & Spicy Honey Vinaigrette
You’ll Need 1 cup unsalted cashews, roasted 2 cloves garlic, peeled1/2 teaspoon crushed red chili flakes1/8 cup fresh lemon juice 1/4 cup rice vinegar 1/4 cup local honey1/2 cup olive oilKosher salt and fresh ground pepper1 pound carrots, peeled, julienned Here’s HowPreheat oven to 350’F Degrees. Toast cashews on a…
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Grilled Pizza! Get Your Pie Out-of-the-Oven and onto the Grill!
The trick to a perfect grilled pizza is all the preparations. Roast, sauté, cook, slice, and grate whatever toppings you like before you begin your grilled pizza journey. Adding those pre-cooked toppings to the pizza as it is grilling is the trick. The dough will only require a 3-5 minutes…
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Spring has Sprung in California! Try my Recipe for Oven Roasted Asparagus with Garlic Lemon & Crunchy Toasted Almonds
LOVE.. LOVE… LOVE…. Asparagus. Spring time is right around the corner, and asparagus season is closer than we think. Best measure is to always source young fresh stalks of asparagus but if you are using very thick stalks of asparagus, peel away the tough outer layers. The easiest way is to grasp…
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Skinny Garlic Pommes Frites
In the production of a really good ‘French Fry” the type of fat used to fry with can make all the difference. Not to mention the type of potato and the potatoes sugar content will make a difference as well. Seriously, this subject for scholarly debate! Many establishments that place “Pommes Frites”…
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High Protein, Low Carb Almond Crepes- Have your Crepe, & Eat it too!
If you are watching your macros, and counting carbs while increasing fats – this is definitely the crepe recipe for you! These are so yummy! I usually double the recipe. Ingredients: 4 ounces cream cheese, softened at room temperature 4 large eggs 3/4 cup almond flour 2 tbsp granulated coconut…
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Cloud Eggs – An Eventful Mothers Day Breakfast Even a Kid Could Make!
Cloud Eggs- A culinary staple in egg cookery but are all the rage right now. So fun to make, and eat! Perfect for a surprise breakfast treat! Ingredients: 4 large eggs Pink Himalayan or Kosher salt Fresh ground black pepper 1/2 c. freshly grated Parmesan cheese.( Fine grate ) 3…
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Authentic Fried Israeli Falafel
Here I am, an Italian-American trying to grasp the depths of an authentic Israeli Falafel recipe. Here is how I did it. I’ve turn to my favorite Falafel expert, and adapted from Joan Nathan’s book The Foods of Israel Today. Amazing book ! Read what Joan has to say about…
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Flatbread Made Three ways. Grilled, Baked or on the Stove Top
I love making fresh Flatbread, from Fry Bread, Naan, and Pitas. The list goes on. Just about every country has a type of prized flatbread recipe. I can’t decide if I like it made better in my cast iron pan on the stovetop, or my pizza stone baked in the…
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Low Sugar, Scratch- Cashew Milk Base Pancake Recipe
This is a base Pancake mix. Just in time for any morning! Add any flavors you like! You’ll Need: 2 cups whole wheat flour or all purpose 1 Tablespoon monk-fruit sugar granules or organic cane sugar 1/2 teaspoon Himalayan salt 1 heaping tablespoon baking powder 2 large eggs, beaten well…
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No Artificial Color- Empress Red Sugar Beet Cupcakes !
Ingredients: 1 cup puréed fresh red sugar-beets, (fresh cooked not canned) 1/3 cup coconut oil, slightly heated to pourable state 1 1/4 cup granulated organic sugar 2 teaspoons Madagascar vanilla extract 1 1/4 cup all purpose flour 1/4 teaspoon salt 2 Tablespoons natural cocoa powder ( do not use Dutch…
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How to Make a 10 Minute Dashi Broth
What is Dashi? Dashi is a very simple broth that is one of the cornerstones of Japanese cooking. It is made with kombu (dried kelp), and bonito fish flakes. The results produce an amazing flavorful clear broth. One that has the taste and smell of a fresh salty ocean.…
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10 Minute Umami Fried Rice
During the week families need meals that are fast, cheap and easy. If I make rice I ALWAYS make additional and set some aside just for this recipe. My family loves this fried rice and I do too because it is practically a meal-in-itself. Add sautéed shrimp or grilled chicken…
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Fresh Basil and Kale Pesto Zoodles
Some think I’ve lost my noodle, because I put kale in my zoodles. I’ll let you be the judge. This recipe is a variation of the classic basil pesto. It’s fresh, flavorful, easy and healthy. Kale is really good for you. Contains a high concentration of vitamins K, A, C, and…
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Zoodles with Spicy Lemon-Garlic Shrimp
I love, love, love shrimp scampi over pasta with lots of lemon and garlic, but I need a fast alternative from pasta. Here’s my swing on the ol’ classic! Ingredients: 2-3 teaspoons olive oil or extra virgin coconut oil 1/2 medium sized yellow onion, cleaned and Julianne sliced 1…
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Making Fresh Pasta at Home
Sixteen years ago I designed a cooking school for kids with my then, 6 and 8-year-old daughters. They named it: Kids Culinary Adventures- where math, reading, science and art mix with kids. Although I’ve retired from teaching hands-on to children- and both my kids grew up and onto college. I do continue…
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Lucious Parsnip Purée with Truffle Oil !
Parsnips are my all time favorite root vegetable to purée or mash ! They are so naturally sweet and not too starchy, which makes for an ultra-silky side dish! Ingredients: 2 pounds fresh parsnips, peeled, thinly sliced- tough cores should be removed on larger parsnips but not necessary on small…
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Sweet Potato Gnocchi with Fried Sage and a Chestnut Cream. Oh yeah!
‘Tis the season! Old world Gnocchi made from sweet potatoes, paired with the crunchness of fried chestnut and sage. Delicious. I’ve also bumped up the flavor profile by serving it in a pool of brown butter chestnut cream sauce made with wholesome nut milk — this recipe is heartwarming belly…
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Green Monster Muffins!
My stance on getting sneaky in the kitchen is very simple. I don’t like to lie about food, especially to children. I also know how hard it can be to get little ones to eat green. Fun holidays like, Halloween or St. Patricks Day and year end holiday are a…
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Yay, Slow Cooking Season has Arrived! Try my Families Favorite, Slow Sunday Chicken Chile Verde!
There’s a bit of prep up front- but this makes the final flavors all worth the extra effort! Ingredients: 2 lbs. tomatillos, husked (paper skins, removed) and cut in half 4 lg. poblano or anaheim peppers, cut in have seeds and stem removed 1-2 jalapeños, (depending on your spice preference)…
Chef Gigi Gaggero 