I’m so lucky to have a great cafeteria in my University, where almost every week guest chefs (often michelin star chefs!) come to cook for the students and the faculty. But even when there’s no guest chefs, the food is incredibly studied to fit the season, the local foods and the availability of such. Most…… Continue reading A Garden Revolution: cooking for students
Category: vegetarian
No-Food-Waste Salad
Has it ever happened to you to think you don’t have anything in your fridge to eat and need to go out or order something in? Well, I bet there is something you can fix up with a few scraps in there! We currently produce food for more than 10 billion people (the global population…… Continue reading No-Food-Waste Salad
Summer Zucchini Pasta w/ squash blossoms
Summer squashes are so abundant at the farm. We have them in at least 6 varieties, differing from color to shape. They are smaller than the zucchini you find in Europe, which I think makes them more flavorful and tender. We also have many squash blossoms. I found out this year that squash blossoms can…… Continue reading Summer Zucchini Pasta w/ squash blossoms
Vegas and PrimeTimeFarms visit
My last post was quite some time ago, but I’ve been very busy lately, I was interning in Matthew Kenney’s restaurant in Venice Beach, called Plant Food and Wine, for the month of June (he is the founder of the culinary school I went to in Thailand). The restaurant serves plant-based food, 70 % cooked,…… Continue reading Vegas and PrimeTimeFarms visit
Beetroot dip
The past weekend was my dad’s 58th birthday. We celebrated by hosting a big sit down party in my dad’s new apartment. The house is pretty small for 35 people but since there isn’t that much furniture yet, it was a perfect time to organize a dinner party. Tables had to be rented to seat…… Continue reading Beetroot dip
Avocado-Greek Yogurt dip w/ Polenta chips
This dip is always a winner. I’ve been making it for the past year, after I discovered it on Ottolenghi’s book Plenty. It’s very easy and requires very little ingredients. also you can make it ahead of time and keep in the fridge until 30 min before serving. It is great as a dinner party…… Continue reading Avocado-Greek Yogurt dip w/ Polenta chips
Pumpkin soup from Biella
This week I went to visit my friends in Biella, which is near Torino, two-hour drive east from Milan. It is almost in the mountains so it’s usually colder there than in Milan. She is from Sweden, he is italian. Whenever I go visit them we spend the whole time cooking or eating…it’s so fun!…… Continue reading Pumpkin soup from Biella
Kale-Beet salad w/ Avocado-Tahini dressing
Luckily I still get to find kale in the country, aka cavolonero aka black cabbage in Italian. Not very popular in italian cuisine as much as in the US. It’s used mostly for making soups, but is getting a bit more “trendy” here now, hehe. Last Sunday we went to a birthday party of one…… Continue reading Kale-Beet salad w/ Avocado-Tahini dressing
Beet-Quinoa tower
Today we had a video shoot out in our house in the country. It was last-minute, they called up yesterday afternoon to see if the house was available and we said yes. Normally our cleaning lady goes there and looks after the house while people are there, making sure they don’t break anything etc, but…… Continue reading Beet-Quinoa tower
Split Pea-Pumpkin soup
I’m in love with pumpkin right now. I guess because we don’t eat it all year around but that’s with a lot of vegetables too when they are in season. It’s so comforting and delicious and also very versatile; you can eat it just by itself, cook it in the oven, use it in a…… Continue reading Split Pea-Pumpkin soup
Carrot-Feta-Mung bean salad
Happy late Halloween! last night I prepared a mung bean-carrot-feta cheese salad for a big dinner party. the dish was a success, but most importantly a lot of the prepping time was focused on the dressing up part. My mom picked up some weird and disgusting looking pimples and marks to put on your face.…… Continue reading Carrot-Feta-Mung bean salad
Amber Bewick 