Archive - Appetizers
There’s no easier snack to make than roasted nuts. I love the different variations you can do…salty, sweet, spicy, the options are endless. I’ve already made a few different roasted nuts recipes (check out my old posts, here and here) and decided to try pistachios with a mix of paprika. Straight from the herb garden on my balcony I tossed in fresh thyme and then some sugar for a salty and sweet combination.
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When friends come over for an impromptu dinner, I never know what to cook. But then I remember my go-to quick dinner involves no cooking at all! Wine, cheese and charcuterie meals are my saving grace for dinners like this and one of my favorites because there’s a nice variety to choose from. One dish you can prepare ahead of time is marinated olives. It’s super easy and takes no time to prepare!
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This year’s Memorial Day weekend was warm and muggy and all I wanted to eat was something refreshing, yet satisfying to fill me up. So to kick this Summer off, I made an easy strawberry salad mixed with watercress, red onions and crunchy hazelnuts. I love the addition of fruit into green salads, they bring a whole new dimension to the dish. This simple salad takes little time to prepare and will easily go into your list of Summer salad recipes.
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Last week we visited family, and always right before we head out the door my mom makes sure I bring something home…food-related of course! My family lives in Pennsylvania Dutch country, so they frequent their local Amish market and my mom always buys way more than she needs (hmm, wonder where I got that from!). This time she made me bring home some zucchini which I decided to use for baked zucchini fritters.
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On Sunday we went to Chinatown over in Sunset Park, Brooklyn to gather a few ingredients for the week. Our friend joined us because she needed a few Asian greens to photograph for her upcoming cookbook. She picked up a bit too much and let me have some. I generally like to add Asian greens to noodle soups or stir-fries with steamed rice. Here is a simple recipe for a quick stir-fry that you’ll have ready in only 10 minutes!
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Ramps (or wild leeks) are finally here! One of my favorite seasonal vegetables, they’re only available for a few weeks a year. Ramps are a delicious cross between garlic, onions and leeks. Here in NYC, you know they’ve arrived when chefs all over the city add ramp dishes onto their menus. I love coming up with different ways to incorporate them into my cooking. I’ve been craving Chinese scallion pancakes, so I decided to make a version using ramps. I found the perfect scallion pancake recipe on my friend Diana’s blog.
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Spring is in the air! Well sort of… A few days ago here in NYC, the weather was sunny, in the 70s and absolutely perfect, reminding me of my days living in California. This week, however, it’s back to normal. Cold, windy and in the 50s. But I’m still in Spring-mode from last week, so salads and all things green have been on my mind. This particular dish, which I adapted from Mark Bittman, is a favorite of mine during the Spring and Summer months. This simple salad is quick and easy to prepare and you can easily substitute ingredients.
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Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
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