It’s definitely a soup morning!
This Silky Zucchini Soup by Grant Achatz is one of my favorites. The ingredients are so simple and the texture so creamy and delicious. Every time I make this soup I dream that I’m getting just a little bit closer to going to Alinea! Click here to print the recipe.
Here is a beautiful looking and tasting rice dish that uses the plethora of beets that I get in my winter CSA organic box. This dish can be eaten by itself or served alongside pretty much anything. I love the vibrancy of colors and flavors. Click here to print recipe.
Here is my go to fried rice recipe when I have leftover veggies and rice. You can use just about anything you have in your fridge from onions, carrots, any veggies. I had baby bok choy, scallions and celery.
Click here to print recipe.
I love this super simple roasted eggplant recipe. You can top it off with any of your favorite spices such as sumac, cayenne. etc. I’ve kept it acid friendly and just used a dusting of roasted cumin and paprika. Click here to print recipe.
Besan ka puda – a spiced savory chickpea crepe – was one of my favorite breakfast dishes growing up. Traditionally it is made really thin (using lots of oil) so it is crispy and so delicious. It is usually eaten with chutney or spicy pickle. I made a healthier – acid friendly version of the recipe sans the chili, where I added lots of minced broccoli and cilantro to the batter. The results were a slightly thicker puda but still really yummy. Click here to print recipe.
I always have cauliflower all cut up and ready to use in my fridge. I mostly end up roasting it as it works as a great side dish with anything from broiled fish to chicken curry. I found some kohlrabi too and sliced it up, added spices and threw it into the mix. The results were a yummy, acid friendly veggie side dish that disappeared in minutes. Click here to print the recipe.
I never imagined I would enjoy a pesto without garlic and lemon but I have to say this recipe is pretty darned good. Hard cheeses are allowed on a low acid diet and the flavor from the pistachios makes this pesto really yummy. Feel free to use any kind of whole grain or gluten free pasta. Click to print recipe.
The Restaurant Fairy's Kitchen™ 