Tag Archives: artichokes

Oyster Mushroom + Squash Blossom Paella

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The first time I had paella goes way, way back. I was living in Washington DC; an eager young staffer working on Capitol Hill, having the time of her life. One of my colleagues (on the other side of the aisle no less…things were pretty civilized back then), hosted a paella party. It was a casual event that was completely elevated by the food. There were huge pans full of paella cooked outside and lots of sangria.

I’ve loved paella ever since. And have enjoyed hosting dinner parties over the years with a spanish/tapas theme. Although paella is traditionally made with seafood, it lends itself well to all kinds of vegetables. Recently, I tried out Gwenyth Paltrow’s Vegetable Paella recipe from her cookbook, My Father’s Daughter. It’s amazing! I improvised a bit and made it my own by adding oyster mushrooms and squash blossoms from the farmers market.

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Vegan Artichoke Frittata

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Okay, so a vegan frittata seems kind of impossible. Doesn’t it? I mean a frittata is made with eggs. That’s the deal. Well, Chef Chloe¬†Coscarelli is like this little vegan guru. And she has the best eggless frittata recipe in her cookbook, Chloe’s Kitchen.

She makes her’s with zucchini and calls it End-of-Summer Frittata. I got all clever and changed the zucchini to artichokes so it’s more of an end-of-spring/beginning-of-summer frittata. I used fresh artichokes, but you could easily use canned artichoke hearts and bottoms.

Fresh artichokes are a little work, but so awesome. Last summer I spent a few days in Salinas, CA which is just a few miles away from Castroville — the artichoke capital of America. So of course, every meal I had there included fresh artichokes. Heaven!

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