Besides being known for its Italian style-New York pizza, Saraghina recently opened a new bakery. Essential Italian pantry items, such as bread, morning pastries, olive oil by the pound, spices, cheese, candy and more, are the shop’s speciality. It’s freshly made pasta by the pound is the star. Having access to fresh pasta close to my apartment is a game changer in my menu planning. It means serving dinners made elegant with fresh pasta, and the meals aren’t time consuming. Ironically, the first recipe using Saraghina Bakery’s pasta was a time-consuming Rosemary Chicken Stew with Stir-Fried Collard Greens.
My friends must think I’m avoiding them. April has proven to be whirlwind of hi-strung energy. There are too many priorities that can’t be ignored or delayed. In the beginning of April, I canceled a few coffee dates. Around mid-April, meetings were rescheduled for May, after canceling for the third time. When dates are canceled, it throws another person’s schedule off. It’s not like my friends have extra spare time. In addition to juggling priorities, the landlord schedules much needed repairs and a painting job for the whole apartment. There’s dust and painting supplies everywhere. The saying, if the house isn’t in order, life is unorganized. Continue reading Sweet Potato and Rosemary Pasta, Harissa Roast Tomatoes, Collard Greens, and Chickpeas
Southern-Style Collard Greens slowly simmered in a smoky meat broth is a classic dish that few vegetarian versions can imitate. Although, those vegetable recreations have a few savory results. Continue reading Southern-Style Collard Greens
Happy twenty-ten! My New Year’s meal was spent with good friends celebrating Kwanzaa while eating black-eyed peas mixed with couscous, collard greens, baked chicken, lasagna, and other delicious pot luck dishes. We started the evening by giving thanks to our ancestors (Ashay!) and honoring our community elder. Our hostess asked her guests to bring two pieces of fruit. We brought her a pineapple and a banana.
The next day, I slept in a few more extra hours and started making our New Year’s dinner: baked chicken with roasted root vegetables, black-eyed peas over brown rice, Brazilian collard greens, and a sparkling wine that was (…ahem) too sweet!