Chinese Carrot Dumplings with Stir-fried Broccoli

Our one year wedding anniversary is coming up and Luke and I are heading back to Coronado this weekend to celebrate. I am totally ready to lay on the beach with a frosty drink in my hand and splash around in the ocean. Unfortunately, the closer I get to vacation, the more I want to start early and begin to crave sweet treats and all things covered in cheese. But I also want to look respectable in my swim suit, so I am resisting the cravings and trying to keep my menu vegetarian friendly until Friday. I find that it is easiest to be satisfied with a vegetarian meal when the dish is full of flavor and has a lot of substance to it. I’m not the kind of person who can eat salad for dinner every night. So for this week’s blog post, I decided to take the opportunity to do something really creative with a vegetarian dish and came up with the idea to make a stir-fry with homemade dumplings.  Continue reading Chinese Carrot Dumplings with Stir-fried Broccoli

Top Chef Boston Week 9- Spicy Carrot Soup with Barley and Mushrooms

It is week 9 on Top Chef Boston, and it was exciting to see a creative challenge posed to the contestants. Each chef was given a different famous local author and asked to create a dish that was inspired by a piece of the artist’s work. Surprisingly, this led to both a number of visually inspiring dishes, and vegetable heavy food. With Christmas right around the corner, I was happy to take on a dish that was high in veggies and low on butter for this week’s challenge. Mei ended up winning with roasted vegetables, that were enhanced by “onion soil” and a Thai coconut “snow,” but I felt more drawn to Doug’s flavorful carrot soup.  Continue reading Top Chef Boston Week 9- Spicy Carrot Soup with Barley and Mushrooms