Get my newest recipe via email:

Lemon Pasta with Chive Oil

Lemon Pasta with Chive Oil

Lemon Pasta with Chive Oil

I have always said that when I no longer work at Deer Valley I will join Wasatch Mountain Food and Wine Society. I only want to be invited to one banquet—the annual Sunday luncheon created by Deer Valley’s most senior chefs and pastry chefs. The banquets are usually in early June, between seasons for us, and we have the time to perfect our menu ideas.  I want to be seated and served because I know the effort, expense and love that goes into each course. Continue Reading…

Bok Choi and Carrot Stir-Fry with Toasted Cashews

Just a quick one today. We found a bunch of leafy green tender bok choi in our CSA box today, which is inspiration for this recipe and one easy last minute dinner–Bok Choi and Carrot Stir-Fry with Toasted Cashews.

bok choy growing for Bok Choi and Carrot Stir-Fry with Toasted Cashews

Bok Choy at Ranui Gardens

Most cookbooks spell it Bok Choy, but the seed packet from which Farmer John sowed must say Bok Choi. That’s how he spells it. Bok Choi (or bok choy) is Chinese cabbage with crisp white stems and slightly bitter tender greens.

This is a variation of a recipe in Vegetarian Cooking for Everyone, by Deborah Madison. She adds roasted peanuts to her bok choy stir-fry. Serve on a bed of soba noodles, rice or wheat-free rice noodles.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook, Instagram, and Pinterest?

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

0 from 0 votes
Bok Choi and Carrot Stir-Fry with Toasted Cashews
Serve this delicious stir-fry with brown rice or soba noodles.
Ingredients
  • 2 teaspoons plus 2 tablespoons peanut or canola oil
  • ¼ cup raw cashews , chopped
  • Pinch red pepper flakes
  • Salt
  • 1 teaspoons arrowroot or cornstarch
  • 2 carrots , sliced thinly on a diagonal
  • 1 pound bok choi
  • 4 cloves garlic , minced
  • 4 teaspoons minced ginger
  • 2 tablespoons tamari soy sauce
Instructions
  1. Heat the first 2 teaspoons of oil in a skillet.
  2. Add the cashews and stir and cook until they are light golden.
  3. Add the pepper flakes and salt. Set aside.
  4. In a small bowl, mix the arrowroot with 3 tablespoons of water to make a slurry; set aside.
  5. Trim the leaves off the bok choi stems. If they are small, leave them whole, if larger, cut into 3-inch ribbons. Cut the stems into 1-inch lengths.
  6. Heat the remaining oil in a skillet or wok over high heat.
  7. When hot, stir in the garlic and ginger and stir-fry about 30 seconds.
  8. Add the carrots and stir-fry several minutes, until the carrots are almost tender.
  9. Then add both bok choi stems and leaves and stir-fry until the leaves are wilted.
  10. Add the soy sauce and the arrowroot slurry and stir-fry until the vegetables are glazed.
  11. Stir in the cashews.
  12. Season with more pepper flakes if your heat quotient runs on the hot side.
  13. Serve immediately.

Lemon Raspberry Cake and Chocolate Truffle Cake, and a Wedding Cake Made with Love

For the big day, I gave my niece and her husband their wedding cake, seven layers, and two different flavors. This post is about the process of baking and transporting their cake, with recipes converted down for home cooks. Here’s everything you need to make smaller versions of Tricia’s lemon raspberry cake and chocolate truffle cake, the cakes, the  fillings and the frosting! 

Tricia's wedding cakes--triple lemon and chocolate. A wedding cake made with love.

Continue Reading…

Homemade Easy Basil Walnut Pesto

Stashing containers summer’s pesto is the most squirrel-like getting-ready-for-winter thing I do. When fresh basil is garden plentiful, I pull out the food processor and whip up a batch. This pesto freezes beautifully, so that’s where I keep it. All winter long, when I want pesto for pasta or pizza, there’s a ready stash of easy basil walnut pesto!

Easy Basil Walnut Pesto | Letty's Kitchen

Using a food processor, this pesto is quick to make–the work is in stripping the basil leaves off the stems. The garlic is super-easy to mince–begin your pesto by dropping whole garlic cloves in the work bowl while the processor is running and the blade is spinning. When the garlic stops hitting the sides of the processor bowl, it’s perfecty minced!

Compared to many other pesto recipes, this easy basil walnut pesto has less olive oil–more basil bang for the buck. Not that extra virgin olive oil is a bad thing!

You will love the flavor and budget-wise variation with walnuts and Pecorino Romano cheese in place of the more expensive pine nuts and Parmesan cheese called for in classic Italian Genovese pesto.

JUMP DIRECTLY TO RECIPE

Click here to PIN Easy Basil Walnut Pesto recipe!
Continue Reading…

Vegetarian Pan Bagnat with Cilantro Pesto

Summers in Park City you can find live music most every night of the week almost all of them outdoors!  Locals pack their picnics, from elaborate assemblies to something they picked up at the Market. Me, I love to make this very special sandwich, this pan bagnat (pan ban-YAH) with cilantro pesto!

Pan bagnat refers to a sturdy, packable sandwich popular in Southern France. To make a pan bagnat sandwich, use a long baguette with the center hollowed out. Have fun putting together this vegetarian version!

JUMP DIRECTLY TO RECIPE

Continue Reading…