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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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 ...]
I found a new tasty soup recipe on BBC’s GoodFood site and I am in love. In no time we went from, “We have nothing in the fridge but carrots,” to “Wow, this soup is amazing!” My husband ran the kids to the grocery store to pick up naan bread, while I made the soup in peace and was done before they returned. With a little advance planning next time, I would have enough carrots and lentils on hand to make a triple batch and throw half in [Continue reading ...]
Time to take a break from your everyday tomato and lettuce salad–especially now that fresh local tomatoes are going out of season . This one is unique and just as simple. It’s also a great option to use the radishes that I often receive through our CSA and don’t know how to use. I am still on the hunt for more tasty radish dishes. If you have ideas, please send them my way!
This pretty salad brightens up the table with bright white and pink radishes and juicy oranges popping [Continue reading ...]
Spring has arrived! At least sporadically here in Chicago. But despite the occasional 40 degree day, the farmers’ market is open and local asparagus is plentiful. I looooove grilled asparagus, but you can only have that so many times each year, right? So here’s another delicious option for asparagus: a simple Italian salad with hard boiled eggs, spring scallions, capers, and a vinaigrette dressing. This would taste great with your first grilled steak or burger of the spring.
Total time: 15 minutes (really!)
Serves: 4 as a side
1 pound asparagus
3 hard-boiled eggs, [Continue reading ...]
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