Vegetarian

Tallarines Verde

It’s rainy today. The clouds are rumbling and lightening is lighting up the sky. It’s feels sort of strange since it hardly ever rains here in Los Angeles, let along during the summer months.

The air feels thick and damp. It reminds me of summer days in the south, which makes me want to curl up with the air conditioning blasting and do absolutely nothing. I’m not doing exactly nothing today (there are last minute book edits and other shenanigans) but I am here to let you know about this dish, my favorite childhood meal: Tallarines Verde.

This was one of the recipes mom would make us when she didn’t have a ton of time. My brother and I were obsessed with this dish. I remember always coming into the kitchen and sneaking cubes of queso blanco off of her cutting board—it’s so good and salty and fresh. This green sauce is unlike what you might be accustomed to—it’s creamier and thicker.

Tallarines Verde

Traditionally it’s served with steak on top but she never gave it to us like that. She skipped the steak and would just serve it to us in a bowl. Whenever I eat this, I immediately get nostalgic in a way that almost hurts. It’s an edible reminder that childhood is gone and time moves too quickly. How does that happen? I would hate to be thirteen again, with all of the doubt and anxiety and loneliness I felt as a kid, but man, it really is just moving too quickly for me. Have I ever told you that rain makes me super emo?!

The whole recipe and more stuff is on West Elm’s blog, Front + Main.

See you back on Monday. I’m revealing something to you that is super special to you. I might cry on Monday—should be fun!

Tallarines Verde [click to continue…]

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Plum Watercress Salad with Ricotta Salata

This past weekend I ate ribs, two hot dogs, one s’mores, slices of ribeye, a few slices of bread, two spoonfuls of cookie dough ice cream, a few (?) watermelon mojitos, nachos…and I feel like if I really tried, I could find more things that I consumed. But whatever, I’m past it. It happened and it was glorious.

My favorite part of the weekend was spending time with friends and family and watching Amelia swim her little heart out. I need more weekends like this one. I bet you do too. They remind you what’s important. And hot dogs are important!

Plum Watercress Salad with Ricotta Salata

This is a recovery (ish) salad. There’s fresh and spicy watercress, sliced yellow plums, sliced squash and buckwheat groats (!!).

Can we discuss buckwheat groats? Buckwheat groats are a toasted grain. I toasted these up in about 5 to 6 minutes and they were delicious on a salad. They add great crunchy texture to lots of dishes like vegetables, salads or even pancakes.

Plum Watercress Salad with Ricotta Salata [click to continue…]

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Grilled Asparagus with Raclette

Is putting cheese on vegetables a recipe? Sorta not. This is more of an idea…but it’s a good one, that’s why I’m sharing it with you.

I guess you could say I’m currently a raclette enthusiast. (A few months ago I made these raclette collard green thingy-ies.) This is super simple. Here are a few important things about this sorta-recipe:

1. The asparagus is grilled. That char is everything in life and this summer I’ve vowed to grill all the vegetables that come into my life. You should do the same.
2. The raclette is thinly sliced so it melts super easily.
3. The bread crumbs add nice texture. They’re important.
4. The lemon zest is a MUST!
5. Italian parsley is da best.

Grilled Asparagus with Raclette

That’s it. It’s so simple and delicious. I know that I post a lot of recipes that are a bit more labor-intensive (things like pie and cheesecake and cake), so I do like to offer super easy and delicious ideas every now and then too. I truly hope you make it at every BBQ this summer because cheese really does make everything better.

For the full recipe and more photos, go to PBS Food.

Ok bye.

Love,

Your cheese-loving friend, Adrianna

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Matcha Cheesecake

Matcha Cheesecake

Matcha everything, please!

I feel like matcha is having a moment. Spotlight is on matcha. Like every week on the Instagram I see a new-to-me dessert using beautiful green matcha and am like WHOA! SIQ! Well, here’s another I’m throwing in the mix, though when I went to Google “matcha cheesecake,” thinking I would be the sole inventor, I quickly realized a genius I am not.

That’s usually how my day goes: 1. Think of genius idea. 2. Google genius idea. 3. Discover a million people have already done it and watch as my genius idea turns into a “genius idea.” It’s sad.

So, to make mine different, I did a lil’ swirl action, which made me super excited. This cheesecake actually sort of matches this green gazpacho. If you wanted to do a green and white swirl themed dinner party, these two guys would be great for that!

Matcha Cheesecake [click to continue…]

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Cherry Purslane Salad with Lebneh and Crispy Freekeh

I’m on my way to Chicago for no reason at all other than to hang out. How amazing is that?! I wish I could bottle up the feeling right before a trip. You’re running errands, packing, washing clothes, and while normally those are really lame things to do, it’s actually ultra fun when they’re for a vacation vs. normal life.

This salad has Memorial Day written all over it. It’s large format or whatever you want to call it. Basically, it’s a big-ass salad for hella ppl.

Do you have cherries yet? I feel like LA/California gets produce weeks (sometimes months!) before the rest of the country so it’s hard for me to gauge if this is a useful recipe or totally pointless. ¯\_(ツ)_/¯

Cherry Purslane Salad with Lebneh and Crispy Freekeh

Cherry Purslane Salad with Lebneh and Crispy Freekeh [click to continue…]

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Carrot-y Carrot Soup w/ Furikake

We’re so deep into May. How did we get here? How is it Monday? How did Mother’s Day go by already?! Ahhhhh! Also, it’s peony season in case you didn’t know.

Ok, we’re gonna put my anxiety about time moving too quickly to the side because today we’re making the most carrot-y carrot soup on da planet. Ready?

Carrot-y Carrot Soup w/ Furikake

It’s been a lil’ brisk in LA, which I am not complaining about one bit because I just know this summer is going to be ratchet. I’m taking full advantage of the cool temperatures and rainy weather while I can and that means soup. HOT SOUP!

A few days ago it was cloudy and drizzling. Amelia was all bummed out because when it rains I make her wear her raincoat. And I had a few bunches of carrots in the fridge with no plan so I sliced them up and cooked them slowly in butter and a strip of kombu. HEAVEN.

Carrot-y Carrot Soup w/ Furikake [click to continue…]

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Zucchini Manicotti | www.acozykitchen.com

My favorite thing in the world to eat is pasta. Like, if I was seeing my last days and someone was like, Adrianna, what would you like to eat because dying sucks? I’d be like, BRING ME PASTA! A gigantic bowl of pasta bolognese with a glass of lambrusco would be it for me. So, it’s not really a surprise that the dish I crave the most when I’m trying to eat healthier is pasta.

Last year I got super into zucchini noodles. I’m pretty sure I ate zucchini noodles with turkey meatballs every single night for like weeks, WEEKS. I actually first discovered the glory of spiralized vegetables from Ali’s blog, Inspiralized. At first I was like, uh, I dunno, I like real pasta but then I was needing something healthier in my life and this seemed like an awesome alternative.

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Enfrijoladas w/ Zucchini and Corn // www.acozykitchen.com
I’m on an enchilada kick lately and today I’d like to introduce to you my latest obsession: enfrijoladas. It’s like a bean and enchilada sauce got married and no I didn’t make it up, it’s actually a thing. It’s basically enchilada sauce but with mixed black beans it it and cheese because CHEESE! It feels glorious and filling (duh) and super cheesy but surprisingly not like a gut-buster. That’s probably because there’s no meat in these—they’re veggie all the way.

Enfrijoladas w/ Zucchini and Corn // www.acozykitchen.com

This weekend is this football game everyone loves called The Super Bowl. Have you heard of it? I don’t know who is playing BUT I will by Friday and when I do, I’ll proceed to do lots of research so I can root for someone. It’s funny, I don’t really watch or pay attention to sports but I love all of the ESPN’s 30 for 30s and have watched the majority of them. Perhaps because they’re story-driven and they highlight some of the most beautiful stories.

Enfrijoladas w/ Zucchini and Corn // www.acozykitchen.com [click to continue…]

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Celery Butter Bean and Pepita Salad w/ Winter Citrus | www.acozykitchen.com

I read a really depressing article the other day.

It was part of Joy’s Sunday round-up (I love her Sunday reads). Oh man is was depressing. This article is all about dating and being dissatisfied and feeling like there are so many options out there so why would we settle when something better might be around the corner?!

I really think this is why it can be so hard to date in big cities. A lot of people are always in search for the next best thing. That search, that need for constant stimuli, the need for something even better than what you have makes people’s attention span thisbig. Good gracious, how terrible.

Celery Butter Bean and Pepita Salad w/ Winter Citrus | www.acozykitchen.com

I’m convinced that the fastest way to lead a miserable life is to go around constantly wishing you have more. To compare your happiness to another’s and thinking it doesn’t measure up. I know this all too well. It’s a gnawing feeling. It’s the rat race and I’ve recently realized it doesn’t just pertain to our work lives. It can seep into parts of our personal life, too.

For all my single friends, I FEEL YOU I LOVE YOU STAY STRONG! To people who are in good relationships questioning, Are they good enough?! They probably are. Let’s talk about salad. (Don’t worry, I’ll have a cheese dish soon.)

Celery Butter Bean and Pepita Salad w/ Winter Citrus | www.acozykitchen.com [click to continue…]

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Roasted Tomatillo Pozole w/Chicken | www.acozykitchen.com

Lately I’ve been in search of warmth of all kinds. I’ll call my mom and listen to her ramble on about her day because I like the sound of her voice regardless of what she’s actually saying.

I’m currently obsessed with Amelia’s warm chubby paws. She has soft hair growing in between the pads of them hat sometimes the groomer trims down, but I sort of like when he forgets and it grows super long. The warmest of places is the corner of Josh’s shoulder where I retreat after a particularly terrible day. No place feels warmer.

And the thing I want to eat when it’s cold and damp and sucky is this bowl of green pozole. It comes from Ashley Rodriguez’s new book, Date Night In, which is a super pretty book all about my favorite day of the week: DATE NITE.

Roasted Tomatillo Pozole w/Chicken | www.acozykitchen.com [click to continue…]

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