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3-Ingredient Tomato Sauce

This sauce is a mash-up of Marcella Hazan’s famous buttery tomato sauce and the olive oil based sauce my friend Maria’s Nonna used to make. It never fails to amaze me how a few simple ingredients can add up to something so tasty.  Note: for my three ingredient recipes, I consider oil, salt and pepperRead More

Wok Charred Lettuce and Noodle Stir Fry with Shrimp

Ingredients 1 ½ cups low-sodium fish stock or vegetable broth 2 tablespoons reduced sodium soy sauce 4 teaspoons cornstarch 1 teaspoon chili-garlic sauce, such as Sriracha 2 small hearts of Romaine lettuce (12 ounces) 4 cups, lightly packed, baby spinach leaves 1 large shallot (2 ½ ounces) 3 cloves garlic 3/4 pound medium shrimp, peeledRead More

Wok Charred Lettuce and Noodle Stir Fry with Shrimp

Ingredients 1 ½ cups low-sodium fish stock or vegetable broth 2 tablespoons reduced sodium soy sauce 4 teaspoons cornstarch 1 teaspoon chili-garlic sauce, such as Sriracha 2 small hearts of Romaine lettuce (12 ounces) 4 cups, lightly packed, baby spinach leaves 1 large shallot (2 ½ ounces) 3 cloves garlic 3/4 pound medium shrimp, peeledRead More

Zucchini Carpaccio Salad

Photo by Sreal Boruchin   Using spiralized zucchini gives this simple but scrumptious carpaccio salad a dose of noodle-y fun, but you could also simply slice the vegetable into thin strips with a knife. While the zucchini is served uncooked, it doesn’t taste raw per se — a sprinkle of salt and a half hourRead More

Zucchini Carpaccio Salad

Photo by Sreal Boruchin   Using spiralized zucchini gives this simple but scrumptious carpaccio salad a dose of noodle-y fun, but you could also simply slice the vegetable into thin strips with a knife. While the zucchini is served uncooked, it doesn’t taste raw per se — a sprinkle of salt and a half hourRead More