Coconut alfredo pappardelle prosciutto

Coconut Alfredo Pappardelle with Prosciutto

Using coconut cream to make an alfredo sauce is one of my favorite tricks, which I learned from the chef Brian Lumley when we lived in Jamaica. It's rare that we get prosciutto here in Suva, so when I saw it at a store a couple weekends ago, we stocked up. I used a few… Continue reading Coconut Alfredo Pappardelle with Prosciutto


Bulgur Wheat Toss

Brown rice and whole grain pastas have been our pantry staple starches, but we've recently expanded our carbohydrate palette to other whole grains, bulgur wheat among them. Bulgur wheat comes in several grain sizes; the smaller the size, the less cooking time necessary, which makes it perfect for a weeknight meal, when you don't want… Continue reading Bulgur Wheat Toss