Archive | May, 2014

Mother’s Day! Make Her Something

11 May

First, watch this YouTube video.  It becomes supremely obvious that being a mother is, in fact, the toughest job in the world.  It also becomes obvious how often this fact is overlooked.  Today is a day to recognize all of the mothers out there for everything they have done and continue to do for their families.  A special shout out to my mom, who has done more for me and my sister than I can even attempt to articulate.  It’s unfortunate that living in different cities makes it difficult to appropriately celebrate her today, but for those of you who are lucky enough to be with your mom, express your appreciation by giving her a break in the kitchen for once and make her something spectacular.

These ricotta and pesto stuffed tomatoes are easy, kind of adorable, and great for a snack or a side, for lunch or dinner.  You’ll need:

4 (about 500g) medium truss tomatoes or regular tomatoes
2 cups fresh ricotta
2 tbsp finely grated parmesan
11/2 tbsp pesto
1 tsp grated lemon zest
salt and pepper to taste
1 cup passata or tomato puree
1 tbsp honey
a handful of fresh herbs (basil, parsley, chives)
Extra virgin olive oil to serve

Combine ricotta, parmesan, pesto, lemon zest, salt, and pepper in mixing bowl.

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Preheat oven to 180 degrees.  Cut off tops of tomatoes and set aside.  Scoop out all innards so you have a nice little tomato bowl.  Then stuff each tomato with a generous amount of ricotta mix.  Place on baking tray and drizzle with olive oil.  I actually didn’t use any tomato puree for a kind of “gravy”, but feel free to do so.

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Bake for 20 minutes or until tender.  I baked for 25 minutes, and then broiled for an additional 3 minutes to get the tops soft and the cheese a bit hotter.  Remove from oven and lightly drizzle with olive oil for a finishing touch.

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Food is love, and moms worldwide will be heartened by your culinary efforts.

And to my mom, love you bigger.


Stackable Salads

5 May

Feliz cinco de mayo! Today I’m steering clear of Mexican-inspired cuisine, as I’m sure you’ve already indulged or are planning on it! This post is for lunch tomorrow, when you need a healthy kickstart after lots of guac and margs (two of my favorite things and totally worth the salt hangover).  The inspiration came from my roomie’s Pinterest board, since I have yet to take the Pinterest plunge and frankly don’t plan on it.  Thank goodness I have her to glean ideas from and pass them off as my own :).

I made this for lunch recently and it has now become a staple.  You may all be familiar with the age-old woe of packing a salad for lunch and gleefully opening the container at noon to find soggy lettuce or mushy ingredients.  Très depressing.  Solution: stackable salad! Layer ingredients according to consistency.  The dressing and other wet components go in the jar first to remain at the bottom. Next comes the protein/tofu/or what have you, since soaking them in dressing is actually a good thing.  Then come things like olives, artichokes, hearts of palm, and/or  roasted red peppers.  On top of those is your lighter ingredients, such as lettuce or spinach, cheese, and wasabi peas (such a delightful crunch).

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Bring your jar to the office and  receive jealous side glances from coworkers.

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I dumped the whole thing in a plastic container and walah; perfect salad!


So close to wine

Discovering new Foodventures with each bite

A Stairway To Fashion

imagination is the key

Madison Sheffer

a creative communicator

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