food photography blog

7

Wild Mushroom Ravioli with Sage Brown Butter Cream 

This dinner is time-saving and simple, but it doesn’t lack quality or flavor. It is simply incredible. 

Ingredients

1 lb fresh wild mushroom ravioli  

8 tbsp (1 stick) unsalted butter 

1 shallot, minced 

1 tsp fresh sage, chopped 

1 cup heavy cream 

½ - ¾ cup shredded parmesan cheese 

Salt and pepper, to taste 

Fresh parsley, chopped 

Directions for Ravioli

For the ravioli, bring a few quarts of salted water to a boil – and cook the ravioli according to the recommended time. 

Drain and set aside if you are not finished making the sauce by the time the ravioli are finished. 

Directions for Sauce 

Heat a non-stick pan over medium-low heat. 

Place the shallot and stick of butter into the pan. 

Allow the butter to melt slowly over the course of a few minutes. During this time, add in the sage. 

Season with salt and pepper.

Once the butter begins to form brown bits and brown, reduce the heat to low and add in the heavy cream. 

Whisk in the heavy cream and bring the heat back to medium. 

Allow the mixture to gently bubble before adding in the cheese.

Add in the cheese, fresh parsley, adjust the seasoning to your taste, and allow the sauce to thicken. This generally takes 2-3 minutes with constant stirring. 

Adjust the seasoning if necessary. 

Add in the cooked ravioli and warm them for 1 minute. 

Serve while hot and garnish with more fresh parsley or sage. 

Enjoy! 

Today’s lunch!! Rice noodles with avocado, roasted vegetables (carrot, pumpkin, broccoli, mushrooms, red and yellow capsicum, eggplant and red onion) and baked tofu marinated in tomato sauce, soy sauce and misc. spices So delicious 😩😩 Food can be incredibly delicious, fulfilling, nutritious and satiating without animal products, one of the best parts about going vegan is the newfound appreciation you develop for foods and dishes you wouldn’t have considered or given the chance as a non-vegan :) 

✨instagram✨: @veganzoejessica 

4

Flatbread Pizza Two Ways 

Hey friends. I know it’s been a while since my last post, but I wanted to bring you all something simple. This isn’t really a recipe, but just something quick and delicious. 

Veggie Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, spinach, mushrooms, red onions, assorted bell peppers, sliced tomatoes, and herbs. 

Chicken Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, mushrooms, sliced tomatoes, and spinach. 

Instructions

Both baked at 415 degrees for about 15 minutes until flatbread was toasted and cheese was completely melted. 

4

Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he’d sit by his grandfather’s taco stand and watch him cook. He’d also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.

“They basically transform their living room into a restaurant during the weekends to make ends meet,” says Castillo.

Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.

And, so, Chicano Eats was born. It’s a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.

PHOTOS: ‘Chicano Eats’ Food Blog Dishes Up Bicultural Flavors

Photos: Esteban Castillo

3

Blueberry Banana Bread 

Ingredients

2 cups all-purpose flour

5 tbsp melted butter

2 eggs, room temperature

¾ cup sugar

4 ripe bananas, mashed (or blended in a food processor)

1 pint blueberries, separated into halves 

1 tsp baking powder

1 tsp cinnamon

Dash vanila extract

Pinch of salt

Directions

Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.

In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.

Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.

In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.

Add in the vanilla and ½ of the mashed bananas and the vanilla.

Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.

Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.

Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.

Let cool before cutting.

Serve with your favorite spread.

Enjoy!