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    Alliums

    Every savory dish should have at least one allium in it. Alli-what?!

    Ya now, like, garlic, onion, scallions, shallots, leeks, chives… there’s hundreds of species in this family of plants!

    If you’re food has no flavor, the 2nd question should be: are there enough/any alliums in this? (the first is: does it have enough/any salt?).

    I’m a the-more-alliums-the-better kinda gal. They can be interchanged in pinch – using shallots instead of an onion never ever ruined a dish in the history of cooking.

    Common denominator in this allium family is being garlicky herbs with a lingering pungency.

    Alliums are clutch to cooking, literally building for enhancing flavor in dishes. So much so that if you’re cooking any of the any of the fruits/veggie in this index savory style, be sure to use some alliums too! Or roast them solo and enjoy by themselves.

    Simple trick for making your house smell delicious: start sautéing some onions, garlic and/shallots in olive oil, butter or another fat!

    Season: varies by variety, some allium or another is always in season
    Prep Options: raw, roasted, sautéed, braised, or grilled

     

    Shallot confit in the making! Whole and halved raw shallots submerged in olive oil with garlic, bay leaves, fresh herbs, salt and pepper; overhead shot.

    Shallot Confit

    Garlic confit, just out of the oven, overhead shot!

    Garlic Confit

    farmers market salad ingredients, all raw and un-prepped.

    Farmers Market Salad

    Close up shot of the finished thyme roasted chicken with shallots and grapes, in a cast iron skillet.

    Thyme Roasted Chicken with Caramelized Shallots & Grapes

    summer farmers market bounty made into a salad board! summer fruits, veggies, greens and cheese arranged on a tray on a black background.

    Summer Salad Ideas

    Overhead shot of Magic Mineral Broth in the making. A stock pot filled with leeks, celery, red onions, kombu seaweed, carrots, garlic, parsley and peppercorns.

    Magic Mineral Broth

    Plum & Cucumber Salad with Roasted Ginger Vinaigrette all done, topped with cilantro and crispy shallots.

    Plum & Cucumber Salad with Roasted Ginger Vinaigrette

    Salmon Rainbow Party Salad Board with avocado, purple cauliflower, tomatoes, red onions, purple patties, pink and purple radishes, bacon, cheese, garlic, blood orange, lemons, limes and watermelon radishes. Up close. Overhead shot,

    Salmon Rainbow Party Salad Board

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    Meet Daniela

    Hi, I'm Daniela!
                              • I'M AN ORIGINAL •
    In the food photography & styling world, I do both.
    I’m self-trained in everything I do: chef, food photographer, food stylist, and recipe developer. I’m not trained in a particular photographic or food style; I’ve arrived at my own. It’s why I’m unique.
    I’m on a mission to help people see how sexy vegetables are—by sourcing the most colorful produce imaginable from local farm markets and emphasizing the beauty of real food in utterly enchanting food photography.
    Welcome to Waves in the Kitchen! I’ll be sharing delicious recipes, sprinkled with surf adventures, inspiring ya to live a more healthful plant filled life, filled with joy and gratitude.
    Learn More About Me

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