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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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 [Continue reading ...]
This is a perfect salad for this time of winter, when traditional salad ingredients aren’t at their peak. Flavorful oranges and balsamic vinegar bring out the unique sweetness of fennel to make a lively salad that will have you imagining it’s springtime, even if the temperatures are registering below zero.
If you have not tried fennel before, this traditional Italian salad is the perfect introduction. Do not be put off by its scent of anise/black licorice–I am not a fan of either myself. When it’s in this salad, just the [Continue reading ...]
Incorporate some vegetables into your breakfast and make pancakes a bit more nutritious by adding sweet potato. My family loves these pancakes and now prefers them to “regular” pancakes. In fact, my one year old has been known to eat seven in one sitting. She’s growing. My aunt Maria, not a usual fan of vegetables, also gave them rave reviews on a recent vacation, and encouraged me to post the recipe ASAP.
Sweet potato pancakes have a great flavor and are heartier than a typical white fluffy pancake. Sweet potatoes [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 [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 that last one. Although I may [Continue reading ...]
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