All posts tagged: Olive oil

amazing bruschetta (no cheese needed)

First of all, holy cow!  Finding Vegan accepted one of my photos and it directed over 300 new people to my blog yesterday-today. That is really cool. You can see the image (cinnamon eSpresso chocolate cookies) to the right of this post if you click the redirect to my Finding Vegan gallery.   Now I feel all this pressure to be great.  🙂 And to spell correctly, which I did not on Finding Vegan.  However, I can forgive myself for spelling espresso with an x.  A reader pointed out my mistake the other day (I think I irritated her with my mistake – sorry reader).  Heck, I’m lucky if I get to blog at all because I spend every bit of awake time I can with my little bambino, who turned 11 weeks yesterday and is turning into a little man before my eyes. I’m surprised I can spell anything these days. I hope I spelled bruschetta right. According to Wikipedia, I did. I must share my new favorite food ever.  I can’t stop eating it.  I …

spring fiddlehead pasta

Fiddleheads are a seasonal treasure only available to us in the month of May.  They quite literally are ferns that have not yet opened.  In New England, we are lucky to have the right climate for these beauties. Perhaps it is their exotic appearance, short window of availability, or their asparagus-like taste, but every time I see fiddleheads in the store I get so excited!  The past few years, I’ve merely steamed them and then sautéed them with garlic, olive oil, and salt as a side dish.  This year, while scooping these violin-shaped vegetables out of the bin at Whole Foods Market, I had a conversation with a man who was as enthusiastic as I was.  He let me in on his secret that he puts fiddleheads with ziti or penne as a main course.  As a vegetarian always on the lookout for a new dish, I had to try this. I decided to make a pasta dish that would utilize the spring wonders that I have available in my garden: parsley, thyme, and chives. spring fiddlehead pasta ingredients …