Abundance Bowl

On April 28, 2014, in Recipes, by Chris Baccus
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abundancebowl

We often take a long drive out to Ojai on Sundays to get out of the city and to experience one of our favorite Farmers’ Markets. There is a great selection of organic fruits and vegetables plus some great cheese vendors, but it’s more about the experience.  An experience of driving through the hills to eventually spend an afternoon enjoying the market and park in the center of town.

Our other stop is a great vegan restaurant called Hip Vegan, of course. Dumb name aside it really is a wonderful place to have lunch. One of our favorite options is choosing from some of the abundance bowls they serve.

What’s an abundance bowl?

It’s basically a bowl full of various vegetables along with some grains or beans and a dressing. I had been wanting to try a version at home since we only get out to Ojai maybe once every couple months. Thanks to Pinterest I found a pretty solid Abundance Bowl recipe.

The Garlic-Ginger Pumpkin Seed Sauce in this recipe from the blog My New Roots is a bit of a different take than what we get in Ojai at Hip Vegan.  However, it’s even a better take. You’ll love the dressing here and it does keep for about 2 weeks.

Enjoy!

Full Recipe: [My New Roots Winter Abundance Bowl]

 

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Bacon and Beet Fettuccine

On December 28, 2012, in Recipes, by Chris Baccus
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This recipe is a bit of an adaption from a favorite Mario Batali recipe from Mario’s before The Chew Molto Mario show. Molto Mario was a great show that showcased how simple it is to make amazing Italian pasta that often featured a couple key tips:

1.) Use fresh pasta not dried

2.) Don’t over sauce

Mario’s Tagliatelle with Pancetta and Parsnips is a great recipe and one I’ve modified before. This version uses bacon and golden beets with a sage butter sauce. It also gave me an opportunity to break-in some new bowls I bought at the Ranch 99 Market last week after spending sometime in Torrance, California taking a Lexus LFA for a spin on the LA streets.

Bacon and Beet Fettuccine
Serves 2

Fresh Fettuccine past noodles
2 Tablespoons butter
1/4 cup fresh sage, rough chop
3 slices bacon, diced
2 golden beets, diced into small cubes
fresh Parmigiano-Reggiano

Make your Fettuccine noodles using one recipe of basic pasta dough. Set aside pasta and start boiling some water with a dash of salt.

Add bacon to a medium-high heat saute pan. Cook bacon and remove from pan when done. Leave the bacon grease in pan.  Add the diced beets and cook for about 5 minutes turning often.

Cook your pasta for about 2-3 minutes and drain from water. Add the bacon back to the saute pan and the 2 tablespoons of butter and sage. Cook for 1 minute then add the cooked pasta. Toss and serve immediately adding some Parmigiano-Reggiano to finish.

Serve.

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Linguini with Pancetta and Golden Beets

On July 26, 2012, in Recipes, by Chris Baccus
1

Pasta dishes are a great option for hotel cooking. They require only a couple pans and Extended Stay America’s kitchen came with a rather large strainer, showing someone thought a simple pasta makes sense for small kitchen cooking.

Last night I modified a recipe I usually make with Pancetta and Parsnips and Taglietti noodles. I had picked up some beautiful golden beets at the La Canada Farmers’ Market and needed to use them before they went bad.  A quick stop at Gelson’s Market in Pasadena for some Pancetta the day before completed what I need for this simple recipe.

Linguini with Pancetta and Golden Beets
Serves 2

1/2 lb linguini noodles
2 small golden beets, diced into small cubes
1/4 lb Pancetta, diced into small cubes
2 tablespoons butter
1/4 cup Italian parsley, chopped
Parmesan Cheese
Salt & Pepper to taste

Cook the pasta noodles in boiling water per package directions or for 3 minutes if fresh.

While the water for the noodles is getting to a boil, sauté the Pancetta for 10 minutes turning frequently to brown but not burn the meat.  Add the beets and butter and continue cooking with the Pancetta for another 6 minutes adding some salt and pepper.

When the noodles are done, add them to the pan with the chopped parsley. Toss the noodles with the butter, Pancetta, and beets then serve on plates shaving some Parmesan cheese on top and a little more parsley, if desired.