Fig Chutney

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Every summer, my brother in law’s family brings me fresh figs, hand picked and delivered from their tree in Southern California. Usually I turn the batch into fig jam but this year I made a sweet and slightly spicy fig chutney. Continue reading “Fig Chutney”

Mango Salsa

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Hi friends! I’m very pleased to share a recipe using Oaktown Spice Shop‘s Chile Limon. This blend combines the heat of Turkish chile and coriander with the tartness of lime juice and sea salt. I can’t think of a better way to showcase these flavors together than in a fruity summer salsa.

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Matcha Green Tea Energy Bites

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The month of May and early June marked the end of the school year and work projects. It felt like a mad dash to get to the starting line of summer. I was running all the time to get somewhere but often forgetting where I was supposed to be and why? Continue reading “Matcha Green Tea Energy Bites”

Strawberry Rhubarb Compote

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I’ve been seeing rhubarb in the market lately. Their long vibrant red stalks are hard to pass up.  Standing tall amongst other vegetables, rhubarb is bold and versatile. You can use them in savory and sweet dishes with equal success.

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Beetroot Chai

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If you grew up in a South Asian home like I did, most often you will find a pot of slow brewed chai simmering away on your stove.  Any time a guest pops in for a visit, chai is served with biscuits or sweets.

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Blood Orange and Olive Tabbouleh

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Out of all the citrus varieties found this season, blood oranges are unique. Their skin is just as gorgeous as the deep crimson hues and blood-colored flesh found on their insides. They almost have a hint of raspberry mixed with citrus notes. I find them to be less sweet than other oranges. They are just so darn elegant. Continue reading “Blood Orange and Olive Tabbouleh”

Vanilla Bean Ghee

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A few months ago, I was scrolling through my Instagram feed. Jessie from Sporks and Foons (I love the name) posted a picture of her delicious waffles. In her caption she mentioned that the waffles were topped with vanilla bean ghee.

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Spiced Ginger- Apple Chutney

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Hi friends,

Now that it is apple season, we are finding a variety of beautiful apples at the market. If you are wondering about different ways to preserve apples, try making chutney.  Continue reading “Spiced Ginger- Apple Chutney”

Socca Pizza with Beetroot Spread

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My sister brought my beautiful niece named Luna over last week. It was a Friday and I wanted to celebrate by making a special yet easy and quick lunch. Continue reading “Socca Pizza with Beetroot Spread”

Carrot-Sweet Potato Soup

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Nowadays it seems like everyone is busy; overscheduled and overbooked. We have apps to help manage our lives, supposedly making things easier for us, however with the accessibility of technology, we still seem to be stressed out. When a crisis strikes, we find ourselves in the midst of chaos struggling to hold on until the storm passes. If we are lucky, we have family close by to help with simple things such as providing a meal or household chores. Continue reading “Carrot-Sweet Potato Soup”

Butternut Squash Dal

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Now that it is officially fall, it is time for all things pumpkin, squash and many more vibrant, delicious root vegetables to come. We have been having our version of summer in September in Berkeley, however the forecast looks like it will return to our cooler temps soon.

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Fig Almond Cake

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Ever since the first of September, I’ve been noticing beautiful figs at the market. There are many different colors and varieties sold here in Berkeley. I made fig jam back in June from the first harvest of figs which tasted delicately floral. I still have a frozen half-pint waiting to be scooped onto toast or swirled into my morning yogurt.  With this second harvest, I wanted to try something different. Continue reading “Fig Almond Cake”