Archives for posts with tag: Recipe

After a recent trip to Colombia full of cheesy arepas and other fried foodie finds on the streets of Cartagena (and not to mention one too many Club Colombia’s), it’s time for a reset. I live in kale country after all, and it’d be a shame to not take advantage of the colorful and nourishing produce easily available here in Southern California.

Plus, with family from Hawaii and the East Coast arriving in a matter of days I’m going to need all of the energy I can muster to keep up with the gregarious bunch.

To help me out, I’m turning to another one of Haaps & Barley’s fresh, seasonal recipes, like this salad using winter greens, pomegranates, beets and more.

Enjoy!

winter-greens-salad
By Haaps & Barley

WINTER GREENS WITH BEETS, POMEGRANATE AND APPLE

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Fennel has always been something I’d order in a restaurant, and it almost always played a supporting role in salads and soups.

That all changed this year, when I learned how to locate the bulbous vegetable (and cousin to the carrot) in the produce aisle and prepare it at home. I’ve been adding it mostly to a one-pot turmeric chicken dish until I saw this recipe from Haaps & Barley.

Here, fennel is the star of its own side dish, and according to Jill, braising it will tone down the licorice notes (aka star-anise) and bring out its sweetness. When it’s ready, pair with something savory, like roasted chicken. I paired mine with an herb-crusted baked salmon filet.

Enjoy!

braised-fennel_haaps-barley

By Haaps & Barley

BRAISED FENNEL

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As someone who enjoys minimal time in the kitchen, the ingredients I turn to tend to be easy to prepare and versatile, like mushrooms. In an omelette, tossed in a salad or sautéed in pasta, mushrooms are always there for me when I need to feed the hunger pangs, and fast.

In this week’s recipes for Curious Passport, Jill of Haaps & Barley shows us how to make this earthy veggie with garlic and thyme over toast for a satisfying snack.

Enjoy!

Mushrooms on toast

By Haaps & Barley

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