Miz Chef

Cooking Up a Healthy Life


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Tomato Tagliolini with Fresh Peas, Asparagus & Squash Blossoms

The fun thing about pasta is that it comes in many shapes, sizes, and flavors. You can play around with it almost endlessly. When I saw this particular pasta, I was drawn by its beautiful red color, which comes from tomatoes. Once it’s cooked, it retains a soft reddish color and a mild tomato flavor. Continue reading


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Garlic Scapes with Fresh Peas & Israeli Couscous

IMG_5159Garlic scapes come around once a year for a short period of time and I’ve generally only seen them at farmer’s markets. So when I do see them, I make sure to grab some.

The first time I bought garlic scapes, I used them raw in a pesto. It was delicious but incredibly strong. Very garlicky. So after that, I used them only cooked.IMG_5110When I was at the farmer’s market this past week, I not only found garlic scapes, I found fresh peas as well (also quick to come and go at the market). I decided to combine them with some whole wheat Israeli couscous and the result was fabulous.

IMG_5118Here’s the recipe. I guarantee you’ll love it.
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