Cook. Nourish. Heal. Celebrate.

Posts tagged as pasta

Ginger Scallion Beef Stir-Fry (Paleo, AIP)

Posted by Stephanie Meyer on May 5, 2015 at 11:55am
Ginger Scallion Beef Stir-Fry | Fresh Tart (Paleo, AIP)

Do you make the mistake of cooking alone ALL THE TIME? I mean, if cooking alone is your meditation and therapy, then by all means om away. But if you feel a bit sizzly and pouty about solo chopping, then it’s time to enlist a sous chef or two. Food is supposed to be fun…

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Winter Squash Gnocchi with Brown Butter & Sage (gluten-free, grain-free)

Posted by Stephanie Meyer on Dec 11, 2013 at 9:20pm
Winter Squash Gnocchi with Browned Butter & Sage (gluten-free, grain-free) | Fresh Tart

‘Tis the season for comfort food, I say, what with frozen pipes, spin outs, wipe outs, and frost bite. When it’s this cold outside, baby, head thee to the kitchen and boil a pot of  water to warm your frozen soul. And to cook these chewy, tender pillows of cheer, bathed in brown butter, topped…

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Quick Pasta Primavera

Posted by Stephanie Meyer on Jun 18, 2013 at 3:10pm
pastaprimaveravertical

I raved about the simple beauty of simmering a pot of chicken broth – yes, even in the summer – above. For that post, I gushed about our family favorite Avgolemono (Greek Egg Lemon Soup), tarted up with diced seasonal vegetables and (with chicken broth at the ready) on the table in 30 minutes. This…

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Browned Butter: Savory or Sweet

Posted by Stephanie Meyer on Jun 12, 2013 at 9:48am
Brown Butter Berry Crepes | Fresh Tart (gluten-free, grain-free)

Browned butter (beurre noisette), is having its moment in the spotlight for good reason. Not that butter isn’t beautiful on its own, but a few minutes of carefully applied heat transforms its subtle sweet saltiness to nutty brown cheesiness, creating a rather magical sauce in the process. If you’ve ever bathed your palate in the…

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Spaghetti Carbonara for One. Or Two. Or more.

Posted by Stephanie Meyer on Dec 4, 2012 at 11:16am

You’re home from work, starving, standing in front of the fridge with your coat still on. You spy a couple of eggs, a spot of bacon…breakfast for dinner is sounding fast and fine. And it IS fine, of course, given bacon and eggs is one of the best food combinations on the planet. But if…

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Cold Soba Noodles with Fresh Herbs, Cucumber & Pork

Posted by Stephanie Meyer on Jul 10, 2012 at 12:35pm

Hello hotness, meet your nemesis: cold soba noodles. Chewy and naturally gluten-free, soba noodles make The Perfect summer pasta salad, robust enough to deliver the heat of chiles, the bite of fresh herbs, and whatever savory tasties you have on hand. (If you notice that I often suggest adding random treasures from your cooler to…

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Merry Christmas! Happy 2012!

Posted by Stephanie Meyer on Dec 24, 2011 at 8:25am

Most-viewed Fresh Tart recipe in 2011…Pasta Amatriciana from the Muir Glen Vine Dining Tour dinner I attended at Corner Table Restaurant back in February. Chef Scott Pampuch shared his recipe, I made it at home and included it with my post about the event, and kablam. You all LOVE pasta! And pork! I don’t blame…

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Quick Pasta with Cream & Garlic

Posted by Stephanie Meyer on Dec 13, 2011 at 11:23am

Inspired by a recent David Tanis/New York Times column about the beauty of having a quick, satisfying pasta in your repertoire, I thought I’d share my recipe – if you can even call it that – for the pasta I make for my son at least once a week. Like the Tanis recipe, this dish…

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Winter Squash Gnocchi with Brown Butter & Sage

Posted by Stephanie Meyer on Oct 10, 2011 at 6:37pm

This pillowy gnocchi is so easy to make! And delicious tossed with brown butter and crispy sage. Recipe for Winter Squash Gnocchi with Brown Butter & Sage at Food & Wine Magazine/Andrew Zimmern’s Kitchen Adventures.

Ramp Pesto

Posted by Stephanie Meyer on May 2, 2011 at 8:21am

The calendar says May, but the temperature reads February, with mean little snow flurries icing our not-spring cake. It pretty much sucks. But there are ramps! Lovely, garlicky-grassy ramps, which taste like spring, and that means something. I actually prefer them just gently warmed, so they keep their garlicky bite, which makes them perfect for…

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