#FWcookbook My latest obsession? Winter Lentil Salad: Boil 1 cup rinsed lentils in 2.5 cups salted water for 25 minutes. Drain and cool slightly. Toss with 2 tablespoons sherry vinegar, 2 tablespoons extra virgin olive oil, 2 tablespoons finely chopped fresh mint, 1Ž2 cup fresh pomegranate seeds and a sprinkling of crumbled goat cheese. Season with salt and pepper. Devour on the spot.
#FWcookbook I believe in breakfast, even if it’s on the go. For the quickest, healthy fix blend 1 cup ice, 2 cups skim milk, 2 tablespoons peanut butter, 2 tablespoons flax seed powder and 1.5 ripe bananas.
#TBT In memory of the great Nelson Mandela. A magical view of Cape Town from the top of Table Mountain. Taken of me by my dad on our last trip to his homeland together, in 1999. Hope we have a chance to go back again soon...
#TBT In memory of the great Nelson Mandela. Cape Town from top of Table Mountain, with my dad in 1999
#FWcookbook My dad’s special recipe for applesauce includes the skin of fresh plums, which gives it a deep fuchsia color. Perfect with my mom’s crispy potato latkes, or as a decadent breakfast, with a little fresh cream and chopped nuts. Delicious all year round. Photo Credit: @tinarupp for @foodandwinemag
#FWcookbook Wonton and egg roll wrappers make versatile dumplings or ravioli in a flash. Try stuffing with pumpkin or butternut squash that’s first roasted with garlic, thyme, sage, olive oil, salt and pepper until tender. Puree with egg, orange zest, a bit of cream. Cut wrappers into 3” circles, fill each with a teaspoon of filling, fold in half and gently seal edges with a little water. Cook in salted, simmering water about 4-5 minutes. Make a simple sauce of browned butter, squeeze of lemon juice, more fresh sage, salt and crushed hazelnuts. Finish with Parmesan. Happy holidays!
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