About Savorra  Jamie DeCaria, Founder of Savorra, is on a quest to eat more real food Join me on my quest to eat more "real food"! I passionately believe in the health benefits of eating food made from fresh, "real" ingredients and I want to share this with others. I am not a gourmet chef, but I have learned a lot about cooking along the way. And the big secret is ... it's not that hard!
On this site you will find SIMPLE recipes for turning fresh ingredients into tasty meals, in less time than you might think.
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Another radish recipe! It’s funny, some of my favorite recipes started out by using some of my least favorite ingredients, trying to find ways to make them taste good. Look out radishes, you may join kale as one of my new favorite vegetables. This is a very tasty fish taco–adapted from a Bobby Flay grilling recipe–that my whole family loves, two-year-old and nine-month-old included. I’ve incorporated radishes and kohlrabi–two of my perennial “what do I do with this?” CSA vegetables. Even the kids chowed down the radishes and kohlrabi. If [Continue reading ...]
Mmmmm, juicy roasted chicken. I have loved roast chicken since I was a kid. My dad made a delicious bird using a stand-up vertical roaster, and I had a lot of fun animating the poor plucked, headless bird while it was helplessly standing there (see brief chicken dance demonstration here). Thus began my love for cooking…
This is a new and improved version of the Juicy Roasted Chicken that I made for the Kenmore show in August. You can still get it into the oven in less than 10 minutes (they [Continue reading ...]
I love tzatziki sauce! GOOD tzatziki sauce, that is. I had some very disappointing tzatziki when out for lunch the other day (it was way too sweet–were they using vanilla flavored yogurt???) and had to go home and make it myself to restore my positive memories. And they are restored! This sauce is so good. It tastes amazing with the Greek chicken, on fresh green beans, on a piece of whole grain bread or pita, or just straight out of the bowl. Kidding about [Continue reading ...]
Last night I threw together this pasta to deplete some of the abundance of veggies in our refrigerator and it was so tasty that I had to share. I will definitely be making this again. We still had lots of fresh zucchini, summer squash, and green beans from last week’s CSA box, with more due to arrive today. I also found garlic, onion, tomatoes, and basil for a tasty sauce, and some pasta in the cupboard. Sounds like dinner!
Time required: 25 minutes
Serves: 4-6
14 oz penne pasta
1 Tbsp coarse salt
3-4 Tbsp [Continue reading ...]
Image: FreeDigitalPhotos.net
This is an adaptation of a risotto from my absolute favorite cookbook, The New Basics. This is the rare cookbook where nearly every recipe will have you saying, “oh my god, that is the best xyz I have ever tasted.” If you don’t have a copy, I highly recommend picking one up. It is so choice. Many of the recipes can be a bit more time intensive (better for weekends), but your patience will be rewarded.
This risotto is not too time consuming relative to some New Basics recipes, [Continue reading ...]
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