Tag: artichoke hearts

Gluten-free tempura artichoke hearts with spiced aioli

03.21.13

Artichoke, arugula, and pine nut grilled cheese

05.28.12

Back in my college days, I cooked all my meat on a tiny George Foreman. Within seconds of being plugged in, it heats upĀ and is ready to go; WAY easier than preheating the oven and pulling out pots and pans. My expectations for flavor and texture clearly weren’t super high. Oh and did I mention [continue reading...]

Healthy spring salad

04.13.12

My trek into the snow-capped mountains of Canada for a weekend of Skiing marks the beginning of a month of travel in which I’ll cover just over 14,000 miles in sum. That’s a lot of time in the air. Needless to say, expect my culinary exploits to become less frequent as I make these various [continue reading...]

Chicken and artichoke pesto quesadillas

03.22.12

Grad school productivity is inversely related to cooking and blogging; as I become more immersed in reading and writing theories on math education, my kitchen becomes less used and my blogging less frequent. I start rummaging through my freezer to find something to eat because going to the store (and planning a shopping list) would [continue reading...]

Gourmet BLT: Pancetta, sun-dried tomatoes, arugula, artichoke hearts, and fresh mozzarella

02.14.12

I’m not much of a sandwich person, but when you go skiing, that’s the most portable lunch. At the last minute, we wound up not going skiing this weekend, but I had already bought a loaf of fresh sour batard for our sandwiches. To use up this bread, I made one of our favorites, the [continue reading...]

Lemon and parmesan baked artichoke hearts

02.08.12

I’m sure it’s clear by now just how much I love artichokes (and I’m fortunate to live so close to where they’re farmed). Whenever I see them for less than a dollar, I can’t pass by without adding a couple to my cart – even if I already have all my meals planned for the [continue reading...]