Grubarazzi

It’s a mouthful; a seriously delicious mouthful. Have you ever made something using techniques and ingredients you always use, but you put it all together in a way that is startlingly new and delicious? Like...take a step back and pat yourself on the back, delicious? That happened to me this evening when I made this super simple pasta dish. I use the term “simple” rather liberally here given that there are a few pots and pans involved, but there is very little prep time. It doesn’t get any better than this; roasted classic italian vegetables with slices of fresh sausage, al dente penne pasta, and fresh tomato dressing all folded together. This fresh tomato dressing alone is a quiet masterpiece. If you have a few ingredients on hand, you can whip it up in no time flat to drizzle over a fresh spinach salad, warm noodles, or even slather it in a sandwich. I made it for the first time when I was in Key Largo last month, and everyone gave it rave reviews. If you try anything a...

This robust salad is filled with surprises. Toasted and crunchy crusted tofu, roasted yams, creamy macadamia nuts, and silky black rice is tossed together to create a unique burst of color and flavors. This recipe makes enough for a crowd so pull it out for that next BBQ. It is a great vegan dish to serve to those who won’t be partaking in the meat fête, but it also holds up well next to a hearty piece of fish, steak or grilled chicken. Forbidden Rice Salad with Coconut Crusted Tofu and Roasted Yams  Time in Kitchen: 60 minutes Servings : 10 Nutrition information per serving : 297 calories, 13 grams fat, 2 grams sugar, 40 carbohydrates, 12 grams protein Ingredients: 2 cups dry black rice 5 medium organic sweet potatoes, peeled and diced in to squares 16 oz. organic extra firm sprouted tofu, diced in to squares 1/4 cup organic finely shredded coconut, toasted ½ cup macadamia nuts, toasted and chopped ¼ cup fresh mint leaves, chopped 1 tbsp. fresh cilantro, c...

(This recipe was featured in Urbanite Magazine !) Are you tired of serving green beans from a can smothered in salty soup and soggy fried onions?  Do you wish there were other vegetable delights offered at your holiday feast besides flimsy asparagus or gray green beans?  You are in luck!   Roasted winter vegetables sprinkled with rosemary, orange and pecan gremolata is a perfect accompaniment to the traditional roast, bird or tofurkey you are about to serve this Thanksgiving. Your guests will be delighted when they bite in to the tender honey roasted vegetables covered with a fresh, herbaceous and crunchy topping.  I hope all of my readers have a wonderful Thanksgiving holiday with family and friends. I look forward to grubbing out, running it off and doing it all over again come Christmas. Consider yourself warned, you might have way too much green bean casserole left over if you serve this dish.  Honey Roasted Winter Vegetables w...

While searching for edible bowls to stuff with savory goodness I found a few gems hidden in the autumn produce bin. Carnival squash is so colorful and playful it is almost too pretty to eat. Almost. The meat is gently sweet and similar to butternut, but gets its looks from the acorn side of the family. Carnivals are perfect for roasting and loading with hearty ingredients. The brown rice based stuffing is filled with golden raisins, mushrooms, spinach, walnuts and blue cheese to create a texturally satisfying bite. The raisins add a hint of sweetness to contradict the wonderfully pungent flavor of crumbled blue.   Stuffed carnivals are a perfect side item for the holidays.  Stuffed Carnivals  (contains dairy)   Ingredients:  3 carnival squash 1 tbsp. olive oil Salt and pepper, to taste 1 cup brown rice, uncooked 2 tbsp. butter 1 large shallot, finely chopped 1 package baby Portobello mushrooms, coarsely chopped to smaller p...

Imagine what the devil eats down in the chasm of hell... The evil brute and his posse almost certainly worship a hot, steamy bowl of hellfire broth replete with unadulterated spice. Even the sovereign of damnation needs a sweet seraph on his shoulder from time to time. Coconut milk soothes and roasted sweet potatoes peep through to appease a joyfully scorched tongue.  Just in time to slurp up another mouthful. Red Devil Soup Ingredients 1 tbsp. vegetable oil 1 red onion (finely dice ½ and thinly slice the other ½ for garnish) 2 stalks celery, thinly sliced 3 garlic cloves, grated 2 tbsp. lemongrass, minced 2 tbsp. ginger, grated 2 ½ tbsp. Thai red curry paste 1 tbsp. curry powder 3 tsp. hot chili paste 1 14 ounce can light coconut milk 4 cups low-salt organic chicken broth 2 tbsp. fish sauce (to taste) 2 tsp. sugar 4 chicken breasts, thinly sliced 2 cups sweet peppers, sliced 2 large sweet potatoes cut in to ½ inch cubes 1 pou...