Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
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cheese Tag

16 Apr Jackfruit Tuna Melts

When working to brainstorm my first class to teach at my favorite market/cooking school/Southern staples emporium, Southern Seasons, there was no doubt in my mind that I NEEDED to bring the glorious wonders of Jackfruit to the South. In my time here so far, I have yet to see jackfruit on a single restaurant menu, despite the fact that it's wildly available at the local Asian markets, Whole Foods, and Trader Joe's and it just breaks my damn heart. Now, North Carolina, and the South in general, is not known for their love of Vegetarianism (I even think there may be as many pigs as there are people here), but this little progressive triangle section of the state I'm living in does have a disproportionate amount of open minded crunchy-granola folks, and I do hope that translates to openness in the world of plant-based food. That said, I know I'll...

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02 Feb Carolina Panthers Hot Pimento Cheese n’ Collards Dip

Recipe #2 in my Super Bowl series for Fox Sports​, this time it's one for my family's home team: the Carolina Panthers! This Hot Pimento Cheese n' Collards Dip is a spin on one of my favorite dishes from home: pimento cheese! This gooey dip brings a bit of the south to that traditional baked artichoke spinach dip you're used to - and it's super easy to whip together for a crowd (and totally healthy with all those collards, right?) [yumprint-recipe id='97']...

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02 Feb Denver Broncos Green Chili Cheese Tots

Looking for some badass Super Bowl Snacks to feed a crowd? Check out the video recipe series I created with Fox Sports, each featuring a twist on local Colorado and Carolina cuisines. First up? A play on chili cheese fries, but using the eponymous Denver Green Chili on top of crispy tater tots (how could you go wrong??) [yumprint-recipe id='96']...

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05 Jan Lemony Kale Salad with Asiago + Panko

My go-to kale salad obsession, this quick recipe is a winner every single time. Be sure to choose bunches of Black/Lacinato/Elephant/Tuscan/Dino (seriously I've never seen a single vegetable with so many different names) with smaller dark and very bumpy leaves (they will be way more tender and flavorful than the XL leaves) and chiffonade them as finely as your knife will let you (for a tutorial- check out my quick video here ). With a bright and bold lemon vinaigrette, tender paper thin black kale, shredded high-quality aged asiago, and buttery toasted panko breadcrumbs, this salad will make any kale hater say KALE YEAH. [yumprint-recipe id='61']...

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