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.
Join Our Email List
|
I put together this simple cabbage recipe to use as a side for some rather blah leftovers and it was a big hit. My nearly three-year-old, Elena, who has fallen off the veggie bandwagon lately, even asked for thirds of this one. It has a tasty sweetness with enough savory flavors to make it taste complex and keep you going back for more, while still being simple to prepare. We ate the cabbage with buttered noodles last night (and a quinoa dish that was not such a hit–I will spare [Continue reading ...]
I created this simple side dish to quickly prepare some soft fruits and veggies for eight-month-old Lucia, but it was an immediate favorite of the whole family. I need to start making a double batch–we never have the leftovers that I’m hoping for to make the next day’s meals easier! The apples’ sweet flavor soaks into the carrots while roasting, making Ed say it is the closest thing you can get to eating pie for dinner. There is no sugar at all, just the natural sweetness of the apples and [Continue reading ...]
Roasting vegetables is such a simple technique: cut the veggies, pour on a bit of olive oil and seasonings, stir, and throw it in the oven on a baking sheet. And the taste is phenomenal! Roasting brings out the vegetable’s natural sweetness and flavor, the natural sugars caramelize, and flavors intensify as moisture evaporates in the oven. Think Brussels sprouts are repulsive? Try roasting them. My one year old gobbled down about twenty sprouts in five minutes. Carrots, cauliflower, and asparagus are also delicious.
Broccoli presents a bit of a challenge [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 ...]
|
|
