Slaw : Asian Inspired

Today on the way home my mom and I decided to stop by a local farm because it has started to warm up in NC and we thought that they would have some fresh spring produce. Which luckily they did! They had some beautiful vegetables (see pics on my insta!! down below). So when I went home I decided to make some Asian inspired slaw with the red cabbage I bought. DSC_0020DSC_0023DSC_0028DSC_0029RECIPE:

– 1 head of red cabbage chopped

– 2 carrots peeled and sliced (I just used the peeler)

– 2 T. fresh parsley (optional)

– lots of cilantro (to your liking)

– 1 chopped garlic clove

– juice of half a lemon

– 2 T. rice vinegar

– 3 T. soy sauce

– 1 T. grapeseed oil (or other flavorless oil)

– 1 T. peanut oil

– 1-2 T. sesame oil

– either chopped fresh or powdered ginger (to taste)

– salt and pepper

– red pepper flakes

– chile paste if you like a little spice

This slaw is better if you let sit for a few hours or over night and best served with cilantro, peanuts, and I love it with sliced avocado!

Winter Meal : Red Pepper Clams

I always get inspiration from flipping through Bon Appetit magazine. It is by far my favorite foodie magazine. They have such creative dishes of things that I would never think of. All of these dishes are inspired by past dishes I have seen in Bon Apetit. This particular meal was not very cohesive but very yummy! It was perfect for a Sunday night. DSC_0118Spinach and watercress salad with beets and miso dressing:

How gorgeous is this salad?? It was not only pretty but super simple and tasted so good. I haven’t worked with miso paste that much but there is a variety of different colors/flavors. I have red miso which is pretty strong and salty but it worked perfectly with the sweet beets. If you are not sure if you will like the strong miso flavor then I would use white miso paste because that is the mildest. Also with leftover dressing you can saute with vegetables and it is so good!

– spinach/watercress

– steamed/baked beets until tender

– miso dressing (olive oil, lemon juice, miso paste to your liking, pepper)DSC_0117Pistachio Israeli couscous with golden raisins lemony Dressing:

I love the texture of israeli couscous, it’s slighty chewy but goes well with crunchy things. That is why the pistachios are perfect because they provide the dish with nuttiness and crunch. The raisins are so good and they have a sweetness that is so yummy with the lemon dressing.

– israeli couscous

– chopped, toasted pistachios

– chopped golden raisins

– chopped fresh parsley

– lemon dressing (olive oil, lemon zest and juice, salt, pepper)

**optional– kale chips

I added kale chips to my couscous which is totally optional but I loved it.

– rub chopped kale leaves with olive oil, salt, pepper, and garlic

– bake at 350 for about 20 minutes, it depends on how big the kale sections are for how much time they need and I flip mine halfway though

Shallot caper crostini with mozzarella:

– olive oil toasted baguette rubbed with garlic

– fried capers and shallots

– mozzarella

– fry the capers in olive oil for 1-2 minutes add chopped shallots and salt and pepper- spoon over bread with mozzarella

This is so good!!! I could have this with every meal and the capers and shallots go perfectly together.DSC_0115Finally to the clams!

Roasted red pepper clams with spinach and garlic:

These clams were so yummy and the roasted red pepper was the perfect flavor to go in the broth. You could blend the broth with the peppers so it would be more like a puree but that is up to you. I also added spinach before serving but that is totally optional.

– little neck clams

– 1 roasted red pepper [you can do it yourself (pictured above) or buy a jar]

– garlic

– shallot

– vegetable broth

– parsley

– spinach

– salt/pepperDSC_0135I served the clams with angel hair pasta but you could serve it plain or with a baguette and it would be just as delicious! DSC_0138Hope you enjoyed!

– Evangeline



Handmade Pasta Dough


Sometimes making your own pasta can be a bit daunting. But trust me it’s worth it!! It is very time consuming but if you have a day off you should defiantly try it. Also once you make it a few times you get much faster.

These are the ingredients you will need:

– 1 cup 00 flour (you can find this online or at specialty Italian markets – it is not necessary but makes a huge difference)

– 3/4 cup semolina flour + more for dusting

– 2 eggs

– 1 T. olive oil

– 2-3 t. salt

– 1/2 cup water

**If you do not have a mixer or a pasta machine you can use your hands for everything it will just be a little extra work and take a little longer.


You combine both flours, eggs, olive oil, and salt in a mixer. Mix on low for about a minute until course crumbs.


Once you have reached this consistency you can start adding the water as the mixer is going. You may need more or less than 1/2 cup you just want the dough to come together and start to form a ball.

Once it has formed a ball and there are no more crumbs you can take it out of the mixer. You want to start kneading and knead the dough at least 100 times. After you are done kneading and the dough starts getting tough you can cover it in plastic wrap. You will have to let it rest for at least 30min.


When you take it out of the fridge cut it into 8 sections. Leave one out and put the rest back in the fridge and take the sections out as you need them.


Now you are ready to roll the dough out! You take the slice of dough and make it a small disk.

Make sure it is well floured with 00 flour and roll it through your widest setting on you pasta machine.

For every setting on your pasta machine you want to roll it through, fold it, roll it though, and fold it again. Then you can move on to a thinner setting.


Once you get to the desired thickness you can put the dough on a floured surface with semolina flour because that way when the pasta cooks the flour floats to the bottom of the pot instead of rising and making a paste in the cooking water. I was making ravioli so I didn’t need to cut the dough but if you wanted to make a spaghetti or another shaped pasta this is the time you would cut it.


When you are all finished rolling out the dough you can use it as soon as you want. The long pastas are better dried because then they do not stick as much but I cooked my ravioli as soon as I was done and they turned out great.

Now you can fill, cook, and eat your pasta!


**This recipe is coming soon: butternut squash ravioli with brown butter sage sauce.

– Evangeline