Category: Side Dishes

Warm Fava Bean and Chanterelle Salad with Poached Eggs recipe (via

I love 😉 I’m also on a fava kick since they are in season now. I even picked a big old bag of favas from Pai’s garden in the homeland a couple days ago. Bliss.

Anyway, I’m back from the Easter family holidays, and I’m mentally processing a post I want to write. In the meantime, however, please enjoy the recipe, link below, courtesy of, submitted by Christine Gallary. Don’t hesitate to check out all the other delectable shenanigans Chow is up to these days… you know they’ve got everything from aperitifs to dessert, and all kinds of kitchen hacks in between!

Warm Fava Bean and Chanterelle Salad with Poached Eggs Recipe


Rapid Update

What a beginning of spring! It’s been a sequence of great weather, great friends, great food, great babysitting, and Spring Cleaning… I love it!

Some recent, easy food hits:

1. The Sandwich- Billion-Grain/Seed bread (fresh, of course, from our local bakery) with Flamengo and Emmental cheeses, some chopped fresh leeks, oregano, salt, and pepper, toasted. YUM.


2. The Soup– a base soup comprised of a head of cauliflower, a medium zucchini (about 2 cups, chopped), and about 1 3/4 c chopped leeks. Cook and blend into a lighter, happier, healthier potato soup replacement. Save and freeze some for later use. Season according to your mood. Today I added salt and pepper and some fresh chopped leeks. Perfect.


3. The Sugar Spiral- Yes, it is nefarious. It strikes suddenly, usually in the form of My Man Sweetness… He’s been plying me with a variety of pastries, cookies, and almond tarts. We’re ending it after today. It’s been fun, but that much sugar just isn’t good for anyone! 🙂 Back to whole grains, veggies, and feel-good foods for the spring and summer 🙂


I’m also trying to finish knitting a market bag from plastic bags for a friend’s birthday…nearly finished! (I’ll try to remember to post a link on how to do this later!)



Carrot Ginger Soup via Bethenny Frankel (via Gal Pal)

Gal Pal sent me this link the other day, bless her. Carrot Ginger Soup from Bethenny Frankel. I haven’t tried it, but here’s what Gal Pal had to say:

This is a high maintenance soup, but oh my god.  Amazing rainy-day goodness!  Replace the chicken broth with vegetable base and it is the perfect veggie snack.

And now, here’s the link to the recipe (again, it has chicken broth, but I’d definitely go vegan on this one!)…Let me know if you try it, what you think, and if you would make it again!

The lost posts from guest writer Gal Pal :) (aka Eggless Banana Bread fix)

And now, folks, the long-awaited sneaky Eggless Banana Bread fix from my Gal Pal in Azeitão:

This morning I woke up hungry, which is nothing new, and decided that I would try to do something with the bananas that I put in the fridge by accident yesterday.  You see, I buy “too much food,” and thereby, when I am putting it away, I often lose track of what I am doing in my hurry to hide the offending surplus.  “Why are there always 2 bags of stale spinach in the fridge at all times?” I really don’t know, man. I really don’t know.

Anyway, I found a banana bread recipe that required eggs.  As I forgot eggs in my most recent “blitz,” of a shopping trip, I thought I would be all Gradissima-like about it and try to be creative.  This bread is pretty great, despite the crumbly texture. This is what I did:

1 cup of flour (farinha para pão, NOT bolos) {bread flour, NOT cake flour}
1 tsp of baking soda
Mix it together in one big bowl.
1/2 cup of white sugar
1/2 cup of brown sugar
2 over ripe mashed bananas
1 tsp of vanilla extract
1 cup of walnuts

Mix the sugar/banana/vanilla/nut thing together, and then add it to the dry mixture.  It is extremely wet and gooey, but put it in a greased bread pan (5″ x 9″ or whatever you have) with your hands.  I baked it for 45 min at 170 degrees celsius (close to 325 fahrenheit), but you know your oven better than I do. It is done when you stick a toothpick in it and it comes out clean.

The lack of eggs, well, it did fall apart a bit when I took it out of the pan, but it still tasted good.

Yummy, simple goodness: Boxty recipe from (gasp)

I’m loving simple, wholesome goodness these days– perhaps I’m going through one of those stop-and-smell-the-roses phases?– and this recipe made me simultaneously smile and say “Oh yum!” aloud in a room with only myself and the Puppy. To be honest, when I saw “boxty”, I mistakenly thought of the Irish soda bread that I consumed by the pound (or kilo) while visiting Achill Island… but it was an innocent and happy mistake as there are clearly no losers here!

(I didn’t sleep much last night, so forgive the ramble. Or don’t. The Boxty makes up for it.)

Without further ado…. Boxty via

Boxty (Irish Potato Pancake) Recipe

Get the full recipe at

Fennel, Avocaco and Mint Salad- via

For those of you in the southern hemisphere, the sun is keeping you warm and you’re craving fresh, healthy, light meals… (Unlike me. I’m still stuffing my face with fats and carbs in the hopes it will somehow make me warmer.)

So, for all of you warm-weather folks (and for the ideal version of myself, who is all about fresh, whole foods…theoretically), here’s another happy delight from


Fennel, Avocado, and Mint Salad Recipe

Difficulty: Easy


Total: 1 hr 30 mins

Active: 15 mins

Makes: 6 servings