Meghan and Prem have moved on. You can now find Meghan writing at Small Bag Big Appetite, and Prem at Disquiet. Thank you for being with us on our journeys!
Mexican inspired galette
This dish is a twist on mac n’ cheese, but made with quinoa, which lends an even creamier texture. We added tomatoes and basil to round out this quick and tasty recipe.
Read MoreOur love of eating combined with our intimate knowledge of airplane food means we always carry a homemade meal when flying, just in case. Sure, we'll see what the stewards are offering from their airplane food carts, as every now and then what's behind the foil is not too shabby, but the risk of being left hungry at 35,000 feet above ground is one we're just not willing to take.
Read MoreThis past weekend was the first time we spotted asparagus at our local Farmers' Market and we were thrilled! We added two good looking bunches to our haul, already imagining how we would prepare them: for breakfast, with fried eggs, parmesan cheese, and lemon zest. Prem’s preparation is simple and perfect. The combination of the fresh flavors tastes like spring in your mouth.
We also picked up a few beautiful looking tomatoes with grand plans to eat them with burrata. While that hasn’t happened yet, we have tossed the fresh tomatoes in an avocado and roasted eggplant salad with red onion, cilantro and goat cheese, and Prem’s parents, who are visiting from India, incorporated them into poha for breakfast. Poha is a flattened rice dish cooked with Indian spices such as mustard seeds and curry leaves, nuts and raisins, chili and tomatoes, and garnished with cilantro.
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