Spinach Jicama Salad with Champaign vinaigrette

I have seen this vegetable (actually it is a root/tuber) in the farmers market with n other varieties of yams and had been thinking of buying.  I first got introduced to this at the Whole Foods Market lunch buffet.  They always make a salad out of this which is so delicious.  Finally I decided to… Continue reading Spinach Jicama Salad with Champaign vinaigrette

Spinach & Black Beans pasta with Ground Almonds

This is a new type of pasta I tried today.  I have been trying diary free meals and did not have any diary free cheese in my pantry.  So thought to substitute with ground almonds which gives a nice crunchy taste to this pasta dish.  This is an easy recipe packed with nutrients to have… Continue reading Spinach & Black Beans pasta with Ground Almonds


Ribollita is a famous Italian-Tuscan soup with vegetables and bread.  It’s very similar to minestrone soup but Ribollita had beans instead odd pasta. with temperatures plummeting below freezing, who would not like to have a warm bowl of soup.  This soup includes a variety of vegetables with cannelloni beans.  Here is my variation of this… Continue reading Ribollita

Penne with Mushroom and Thyme

Ingredients: 4 oz Penne pasta 1 medium red onion 4 cloves garlic 12 oz Portabella mushroom 1 6 oz bag baby spinach 1 teaspoon fresh thyme 1 tablespoon extra virgin olive oil +  extra virgin olive oil for sprinkling 1/4 teaspoon freshly ground black pepper Parmesan or Romano cheese (optional) salt to taste Method: Cook and drain… Continue reading Penne with Mushroom and Thyme