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About Savour Fare

Kate@SavourFare
Based in Los Angeles, Savour Fare is the home of Kate, a working mom who is low on time but high on life. I hope this site helps you find ways to make your life richer, easier, more beautiful and more delicious. You can read more about me and the site here and feel free to email me with any questions or feedback!

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Pasta with Butternut Squash, Spinach and Cashel Blue Cheese

Spinach Pasta>

I have resisted pasta for many years. Other people can’t get enough of it – I could take it or leave it. But life in our household has been pretty crazy lately, and I have been embracing pasta as a way to get dinner on the table relatively quickly instead of having to resort to eating crackers. (It’s happened.)

I think the problem is I’m not really a fan of traditional spaghetti sauce. My husband has taken to complaining that we never have a jar of spaghetti sauce in the house (he asked if we could make a bid for normalcy and just have a jar of Prego), while I’ve never felt the lack. Once I started to move away from the tomato sauces, pasta got a lot more interesting.
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This one was inspired by  a gorgeous wheel of Irish Cashel Blue cheese that the kind folks at Kerrygold USA sent me.   I’ve been a fan of their grass fed butter for years, but I won a year’s supply of butter and cheese at the Big Traveling Potluck and that has made be a convert to their amazing Irish cheeses.  They have several cheddar and cheddar type cheeses that are amazing, but my favorite is probably the Cashel Blue.  I shared the wheel with family members but immediately regretted it – I wanted more blue cheese for myself!  Even my mom, who has been a diehard French Roquefort snob for years said this is her new favorite blue.

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Little Flower Cafe’s Breakfast Egg and Vegetable Terrine

Breakfast Terrine long txt

I live in the suburbiest of suburbia.  Green lawns, swimming pools, sprinklers.  People walk in my neighborhood – all the time – but they’re walking their dogs or taking a walk, rather than walking to something.

But even in the suburbiest of suburbia, we have our little neighborhood attractions.  An elementary school is in walking distance. So is the local branch of the library, and a small park.  But best of all, we have a cafe.  And not just any cafe.  The kind of cafe you wish were in your neighborhood.  The kind that makes amazing lattes, and has a menu of interesting salads and sandwiches, cute kitchen items for sale, jars of homemade caramels by the cash register,  art by local artists, and the most mouthwatering bakery case you ever will see.  Buttermilk pretzel rolls.  Honey lavender scones.  Kale and Gruyere croissants.  Tomato Tartines. Salted caramel sticky buns.

Is it any wonder that we’re in there for breakfast nearly every weekend?

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Broccoli Salad with Yogurt Dressing

Broccoli Salad

I have discovered that one of the keys to eating more vegetables is having more vegetables available. And by “available” I do not mean sitting, happily dirt-encrusted, at the Farmer’s Market. Or even in the depths of my crisper drawer. I mean washed, prepped and ready to eat.

Crudites are the obvious answer, but it gets boring eating crudites. I mean, carrot sticks, in addition to winning the lifetime achievement award for “the only vegetable kids will reliably eat” have the unfortunate connotations of “diet food.” And even ranch dressing doesn’t help, as I’ve found my tolerance for bottled salad dressing has waned as I’ve gotten older. (Was that an unbearably Paltrow-esque and precious thing to say? I’m clearly channeling my inner GOOP. It’s just, well, goopy). We could (and have) roasted large amounts of vegetables on the weekend for snacking on the rest of the week, but that takes quite a bit of foresight. Salads are clearly another great answer, but lettuce can be a wee bit delicate for the depths of my crisper drawer, and don’t even think about dressing it in advance.

Broccoli salad, now, there’s the ticket.  It has the advantages of sturdiness, and anything with broccoli imparts that aura of good health.  My kids will sometimes eat it (though the Nuni’s BFF complained that it was “spicy”.  Five year olds find currants to be “spicy.”  Be warned.)  I can make it one day and the leftovers are perfect for noshing the next day, and the next.
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Roasted Asparagus with Creamy Tomato Sauce

Asparagus
Nothing really sings of spring like Asparagus. The little stalks, poking up so proudly, and tasting so very green are the essence of all that is springtime. Asparagus was a seasonal vegetable before eating seasonally was cool – I remember eating lots of asparagus during my childhood, but only in the springtime. (Do not speak to me of the horror that is frozen asparagus or – shudder – CANNED asparagus. Part of the point of asparagus is its texture – that perfect balance between crisp and yielding with just a tiny snap as your teeth close on the stalk.

Raw Asparagus
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Garlic Butter Glazed Carrots with Mint

Glazed Carrots

When I was a kid, we mostly ate salads.  My dad was not a vegetable-lover, and with a few notable exceptions (artichokes and asparagus) we primarily consumed our vegetables raw.  As a result, I held a deep-seated prejudice against most forms of cooked vegetables.  I rejected red peppers. I scoffed at spinach.  I pooh-poohed parsnips.  But the worst offender in my young mind was cooked carrots. (Possibly because this is one of those kid-friendly foods people were always trying to serve to me.)  I despised and loathed cooked carrots.  They were anathema, and not a morsel of the reviled substance passed my lips.

Fast forward several years to New York City, circa 2002.  I was browsing the shelves of my favorite used bookstore in Soho (Housing Works.  Wooden bookshelves, leather chairs, a little cafe in the back, a library ladder …) when I stumbled on a copy of the classic Mastering the Art of French Cooking by Child, Bertholle and Beck.  Then, as now, I was lazy (let’s call it “time-pressed” – I was, after all, in law school) so I skipped through the eight-page cassoulet recipe or the 36-hour Boeuf Bourguignon, and lit upon the vegetables.  Carrots, braised in butter.  Six ingredients, two sentences.  I was sold.

I cut up my carrots, added my butter, my water, my salt, my sugar, and what resulted was a revelation.  Not nasty.  Not watery.  Not insipid.  Carrots expressing everything glorious about carrots except the crunch. I was hooked.  And that recipe, that first start, got me cooking more vegetables. which has brought me to my year of living vegetally.  Because here’s the secret about vegetables.  They are good for you.  They are full of vitamins and nutrients.  They have fiber and antioxidants, and you can feel morally superior when you eat them.  But if we prepare them correctly and season them well, they are DELICIOUS. My husband and I were fighting over this particular batch.

Rainbow Carrots
Continue reading Garlic Butter Glazed Carrots with Mint