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Tag: simple and satisfying

Exquisite Hard-boiled Eggs

Exquisite Hard-boiled Eggs

I love eggs. It is one of the most versatile ingredients in the kitchen and I’ve enjoyed learning different ways of working with it. From a humble omelette to a sumptuous souffle, the options of what you can make with eggs are infinite. For those of us who are not vegan, eggs are an excellent wellspring of nutrition in a single source- eggs provide proteins, antioxidants, fatty acids, amino acids, and vitamins and minerals.

Omelettes are great on weekends, like this Scallion and Mushroom Turmeric Omelette we love.                  On weekdays the classic hard boiled egg is my go to for either topping a salad for lunch or an express breakfast on busier days.

Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I 100% agree with that statement. Here I share with you what I consider the best way to make hard-boiled eggs. It will be one the simplest and most satisfying dishes you make. And since here at Basil and Roses we love flowers so much, we present our eggs shaped like one! It’s just beautiful and we think it will put a smile on your face.


Something salty compliments eggs well. Feta cheese is a great choice.
Here I served the eggs with a typical Persian breakfast of Feta, Tomato, herbs and pita (noon o  paneer o sabzi!)

Nani’s Guacamole

Nani’s Guacamole

I think avocado is the most magnificent fruits in the world! It is rich, creamy, earthy, nutty, and savory. Avocados also have great health benefits. The list is long but to name a few they are high in potassium, good fats and they are one of the few high protein fruits. I love it’s creamy texture and use it as a substitute for butter or oils often. And of course, nowhere is the beautiful avocado highlighted more than in a classic guacamole! I don’t use garlic or tomato’s in my recipe, but feel free to add them if it makes you happy…

P.S. This recipe also works really well for avocado toast. It’s excellent on toasted sourdough bread with a couple of slices of tomato and a pinch of sea salt. Yum!

 

 

 

Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

There’s something so fulfilling about roasted chicken and this sense of satisfaction is universal. The warm aromas that fill the kitchen while it cooks are comforting and feel like home. I love the different ways you can roast chicken with endless herbs and veggies- somehow lemon and rosemary end up on the rotation more often than others. There is something magical about how this combination marries with garlic and olive oil. You can develop deep flavors in this  simple recipe. The cannellini beans are creamy and filling and beautifully absorb the rosemary, garlic + lemon. The kitchen will smell divine too.

Once the salad is made, serve with chicken and a nice glass of white wine. If you’re inspired by the rustic Tuscan flavors, try a nice Vermentino. Tuscany is known mainly for it’s red wines but there are lovely whites as well from the coastal regions of Tuscany known as “La Costa Toscana!” Just the name is divine! (forgive me, I’m taking Italian lessons and I’m in love with the language). According to Zester Daily, “Vermentino should have an appealing sapidità, a difficult word to translate into English — “sapidity”. Essentially it should leave you wanting another taste, or indeed another glass.”                  No arm twisting required here…

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Lemon-Rosemary-Garlic Chicken with Cannellini Beans

 

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Roasted Squash-Arugula Salad

 

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Musical Inspiration:

Andrea Bocelli, Melodramma (Vivere Live in Tuscany)