Edamame Hummus Wrap
From Isa Chandar’s book Isa Does It
Photography: Vanessa Rees
Food Styling: Lauren LaPenna
Chandra Malai Kofta
Recipe from Isa Chandra’s upcoming cookbook Isa Does It
Photography: Vanessa Rees
Food Styling: Lauren LaPenna
Citrus Bowl
Recipe from Isa Chandra’s upcoming cookbook Isa Does It
Photography: Vanessa Rees
Food Styling: Lauren LaPenna
Farmer Salad with Chive Vinaigrette
Recipe from Isa Chandra’s upcoming cookbook Isa Does It
Photography: Vanessa Rees
Food Styling: Lauren LaPenna
Chimichurri Pumpkin Bowl
Recipe from Isa Chandra’s upcoming cookbook Isa Does It
Photography: Vanessa Rees
Food Styling: Lauren LaPenna
Shiitake Banh Mi
Recipe from Isa Chandra’s upcoming cookbook Isa Does It
Photography: Vanessa Rees
Food Styling: Lauren LaPenna
I had the privilege to work with Isa Chandar on her new cookbook Isa Does It this past month. The recipes were delicious and healthy. I sometimes style her recipes for features in BUST magazine. It was nice to finally meet her and get to hang out in the kitchen cooking and styling up a storm! Can’t wait to see the final product next fall.
Tempeh Meatballs & Spaghetti
Recipe from Isa Chandra’s upcoming cookbook Isa Does It
Photography: Vanessa Rees
Food Styling: Lauren LaPenna
A great friend of mine introduced me to this wonderfully easy dip. Below is the recipe for the base. Feel free to get creative with the flavor! Some fun suggestions; Sriracha, spinach & artichoke, scallion, or fresh herbs! Thanks Ashley R. Thompson!
White Bean & Sage Dip
1 can cannelloni beans, reserve liquid
1 small garlic clove, roughly chopped
1/4 white onion, roughly chopped
3 Tbsp. vegetable oil
2 tsp. kosher salt, or to taste
White pepper to taste
Combine cannellini beans, garlic, and white onion in food processor. Pulse for 5 seconds. Slowly add the 3 Tbsp. of vegetable oil while pulsing. Remove the top of the food processor. Using a rubber spatula, scrape down the sides of the food processor. Replace top and pulse until all ingredients are combined and no large pieces are left. If dip is too dry add 1 Tbsp. of the reserved liquid at a time until the dip reaches a smooth consistency.
Remove from food processor into a serving bowl. Add whatever flavors you’d like here! Chopped fresh herbs, Sriracha, chopped spinach and artichoke hearts, or finely chopped scallions. Enjoy!
Photography by Vanessa Rees
Food Styling by Lauren LaPenna
Tapenade
1 c. olives, kalamata & manzanilla, reserving 2 Tbsp. of the curing oil
1 small shallot, diced
1 small clove garlic, finely chopped
2 Tbsp. parsley, finely chopped
Start by roughly chopping the olives. If you want a more course tapenade chopped the olives until there are no large pieces left. If you prefer a more fine tapenade chop the olives until you reached desired consistency. Add the shallot, garlic, and parsley. If tapenade is too dry add reserved olive oil. Great with crackers, on pizza, or by the spoonful! Enjoy!
Photography by Vanessa Rees
Food Styling by Lauren LaPenna
