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< all recipes Beet & Avocado Salad w/ Miso Braised Beet Greens I am always drawn to beets at the farmers market but usually stand staring at them for a good 5 minutes trying to think of something brilliant to do with them, before deciding that I always make them the same boring way and awkwardly moving on. Today I decided was the day to a) not look like an idiot at the farmers market and b) explore the exciting possibilities out there of beet cookery. What draws me to beets is the ability to use the whole thing, root to leaf, but not many recipes take advantage of this. Beet greens get very little love but they are just as delicious and versatile as swiss chard - and they come already attached to the beet. Bonus! So while there are more steps to this recipe than I might normally like, it is totally worth it. Beet & Avocado Salad w/ Miso Braised Beet Greens Serves: 4-6 side servings Ingredients 1 lb beets, greens removed and set aside 1 lb baby bok choy 2 tbl Dijon mustard 3 tbl rice vinegar ½ cup toasted sesame oil, plus more for sautéing greens 1 avocado 3 scallions, white and green parts sliced thinly 2 tbl soy sauce 1 tbl grated fresh ginger 1 tsp miso paste Print Preparation Preheat oven to 425˚F. Wrap each beet in foil (individually wrapping the beets allows for more precise cooking) and place them all on a rimmed baking sheet or in a shallow casserole dish. Cook for 20-45 minutes – start testing the small beets after 20 minutes, they are done when a knife pierces to the center. Meanwhile, clean and dry beet greens. Remove stems, roughly chop the leaves, and keep in the fridge until ready to use. Do the same with bok choy. When the beets are cool enough to handle, use a paper towel to rub off the skins, cut beets into bite-sized pieces, and set aside. Wisk together the mustard and rice vinegar, whisk in the sesame oil. Cut avocado into cubes (same size as the beets), combine with beets, scallions and dressing. Heat 2-3 tablespoons of toasted sesame oil in a sauté pan, add beet greens and bok choy and stir until just starting to wilt (1-2 minutes). Pour ¼ - ½ cup water into the pan (enough to just cover the bottom of the pan), cover and let simmer 5-7 minutes. Meanwhile, whisk together soy sauce, ginger, and miso paste. When greens are done, turn off heat and stir in the soy sauce mixture. Plate with greens underneath beets and avocado or toss everything together – either way will be delicious. Previous Next hungry for more?

< all recipes Fish and Shrimp Tacos Fish and shrimp tacos are always a favorite of mine when eating out. Most of the time the fish/shrimp is battered and fried…something I try to avoid when cooking at home, because unless you are Paula Deen with a deep fryer installed in your kitchen, it can be quite an undertaking. Oh and its also pretty unhealthy and although I tease Chris that one day I will just let go and end up looking like Mario Batali, that time has not yet come. Every time I enter the kitchen, I challenge myself to make each dish better and healthier. I don’t believe eating something just because it is “low fat” but tastes like cardboard and I certainly would not waste time MAKING anything I don’t want to eat…I mean where’s the fun in that!? Therefore, I set out to make this once-in-a-while restaurant indulgence into a healthy and delicious homemade staple. The response from the peanut gallery (yes, Chris that would be you) was a resounding “yummmmmm” and a request for tacos once a week. You can really play around with the flavors. Next time I might try going with a more asian-inspired palate: using daikon radish instead of jícama, and either wasabi or sriracha instead of the adobo – use wasabi powder or one of those little packets you get when ordering sushi. I served the tacos alongside my smoky black beans but if you are going the asian route, you could sub in a seaweed salad perhaps. Fish and Shrimp Tacos Serves: 4 Servings Ingredients 1 lb shrimp 2 tbl oil (high burn temp oil such as canola, grapeseed, or safflower) ½ of a red onion ½ jícama 1 cup white wine vinegar 1 tsp salt 1 tsp sugar 1 avocado 1 lime 6 oz greek yogurt 1 tbl chipotles in adobo 8 tortillas Print Preparation Slice the red onion and jícama into thin strips, place in a bowl and add in the vinegar, salt, and sugar. Let sit for about an hour, stirring once or twice, and strain. If you like things spicy, chop up one of the chipotles and mix it into the yogurt – or, just use a tablespoon of the adobo sauce to mix into the yogurt. Set aside until ready to eat – you can put it in the fridge if making ahead but take it out 30-45 minutes before eating to take the chill off. The avocado and shrimp should be done last and just before you are ready to eat. Slice the avocado in half lengthwise, remove pit, and slice thinly. Cut the lime into wedges, squeeze one onto the avocado to keep it from browning, and set the rest on the table for each person to spice up their own tacos. Heat up the tortillas while you are cooking the shrimp, either in foil in the oven or in the microwave. Heat up the oil in a large skillet, season shrimp with salt and pepper, and toss into the hot pan. Sauté until they turn from translucent gray to opaque pinkish-white, about 3 minutes. Previous Next hungry for more?

< all recipes Zucchini Pasta w/ Parmesan and Black Pepper Zucchini Pasta w/ Parmesan and Black Pepper Serves: 4-6 servings Ingredients 4 zucchini 1 lb pasta* 2-3 tbl olive oil ½ cup / 4oz Parmigiano Regiano, grated ½ cup / 4oz Gruyere, grated salt and pepper Print Preparation Cut each zucchini into pieces that are roughly the same size and shape of your pasta. You can prepare the zucchini a day or two in advance and store it in an airtight container in the fridge. Bring a pot of water to a boil, tossing in a generous amount of salt. Cook the pasta according to the label - i like to go with the lowest number in the given range so that the pasta comes out of the water slightly al dente. While the pasta cooks, heat the olive oil in a large sauté pan. Add the zucchini, a large pinch of salt and cook for 5-10 minutes, stirring occasionally. You want the zucchini to just begin to cook on the outside while maintaining its refreshing snap on the inside. Stir in both cheeses and the cooked pasta. Season with salt and lots of black pepper. Serve immediately. Notes * I use Gemelli pasta for this because i really like the zucchini cut in this way - it cooks beautifully and does not fall apart. If you can't find gemelli or want to use something else there is no law against it, just cut your zucchini to match the pasta's shape. Previous Next hungry for more?

< all recipes Raw and Charred Corn Salad I recently went to a new salad place in my neighborhood called Sweet Greens that offered raw corn as topping. I had never thought to taste corn before cooking it, but it was delicious!! This recipe is really meant to be a guideline for using whatever you have on hand right now. If you have some eggplant or zucchini, throw that into the sauté pan with the onions. Swap out the sage for some fresh basil (added at the very end). You could even get rid of the pan all together! Just toss raw corn with tomatoes. It does not get any simpler than that. Raw and Charred Corn Salad Serves: 4-6 side servings Ingredients 2 tbl butter (or oil) 5 sage leaves, roughly chopped 1 small yellow onion, diced 4-6 ears of corn 1 cup chopped tomatoes (any kind of tomato you like/have) salt and pepper Print Preparation Remove the corn kernels from the cob and set aside in a bowl with the tomatoes. Heat butter in a large sauté pan. Once melted, add the sage and let cook for about 30 seconds before adding the onion. Season with 1 tablespoon salt. Sauté for about 10 minutes (on med-low heat), until the onion is translucent. Turn the heat up and add half of the corn to the sauté pan. Once the corn has charred a bit and is beginning to stick to the pan, pour in the white wine, making sure to scrape up all the browned bits on the bottom. Previous Next hungry for more?

< all recipes Miso Black Cod This dish has always been my favorite restaurant indulgence. I don't eat out all that often, so when I do, I try to have something I could not make at home - and until now, I assumed Miso Black Cod was in that category. I was inspired to give it a whirl after receiving my weekly Goop email - usually containing scraps of the high-life, graciously passed down from Gwenyth herself. Her recipes are great for inspiration but i find them slightly pretentious and highfalutin for a layman such as myself. I always end up feeling slightly worse about myself and my commitment to whatever wacky health food trend is in vogue - for example, her recipe calls for nama shoyu with no explanation of what that might be...it is unpasteurized soy sauce in case you were wondering, a common ingredient in raw food cuisine. If you happen to have nama shoyu in your pantry, please feel free to use it. I used soy sauce. This is one of the easiest recipes I have ever made, the only thing required is planning ahead so that the fish can marinate for 24-36 hours. I let it sit 24 hours and it was flaky and delicious, but I think with 36 hours it would have only gotten better. The active prep time is about 10 minutes. It doesn't get any easier than that. Miso Black Cod Serves: 4 servings Ingredients 1 lb black cod, cut into 4 fillets ¼ cup mirin (or white wine) ¼ cup soy sauce 1 tbl maple syrup (can use agave, honey, or brown sugar) ½ cup shiro (white) miso paste 1 tbl safflower oil (or other oil with a high burn temperature: canola, grapeseed, etc) Print Preparation Place fillets into a container (with a lid) that is just big enough to fit the fish if possible. In a small pot, combine mirin, soy sauce, and maple syrup. Cook until just bubbling at the sides, turn off the heat and stir in the miso paste. Let cool completely. Set aside ¼ - ½ cup of the marinade to use as a sauce later, refrigerate. Pour the rest of the marinade over the fish. The fillets do not have to be completely submerged but make sure they are fully coated. Refrigerate 24-36 hours, flipping the fillets halfway through. Preheat the oven to 400°F and start to warm the reserved marinade in a small pot, stirring occasionally. Remove the fish from the fridge and scrape off the marinade. Heat oil in an oven-safe sauté pan until almost smoking (just get it really hot). Sear the fillets 1-2 minutes on first side, until a dark caramelized brown, flip over and put the pan into the preheated oven. Bake for 10 minutes and serve hot with reserved marinade. Previous Next hungry for more?

< all recipes Fall Farro Bowl w/ a Chipotle-Maple Dressing Like most people, I find it hard to let go of summer, but since food is literally all i think about what I am most sad about is the fact that it will be a whole year until I get to eat tomatoes still warm from the sun or peaches so juicy you have to eat them over the sink. I am still a little emotional about it. But a few chilly rain-filled days have lessened the pain and stirred those fall cravings for warm spices, fuzzy sweaters, and harry potter ahem i mean a really serious book to cozy up with. This grain bowl recipe will ease us into all of that while keeping it simple and light. The chipotle maple combo is just out of this world. My Dad liked it so much at dinner he actually had it for breakfast which says a lot given that he is a serious yogurt/granola parfait guy, so yeah I am going to just stop rambling here and let the pics do the rest. How perfect is this for lunch!!? Or a picnic in nature to experience fall foliage! Exciting stuff. Fall Farro Bowl w/ a Chipotle-Maple Dressing Serves: 4-6 servings Ingredients 2 cups farro 1 cup apple cider vinegar 1 butternut squash, peeled and cubed 2-3 tbl olive oil 2-3 tbl maple syrup 2-3 apples (my fave are honeycrisp) a few handfuls of arugula dried cranberries toasted walnuts Chipotle-Maple Dressing: 1-2 tsp chipotle puree 3 tbl maple syrup 3 tbl apple cider vinegar ½ cup olive oil salt and pepper Print Preparation Preheat oven to 450˚F. Toss cubed squash in olive oil and maple syrup, season with salt and pepper and spread out on a baking sheet. While the oven heats up, cook the farro. Combine the farro, cider vinegar and 3 cups of water in a pot - always look at the packaging for grain to liquid ratio but for farro it should be 1 cup grain to 2 cups liquid. Bring to a boil and simmer for about 30 minutes, until the farro is tender but still slightly al dente. Drain off any excess liquid. Roast the squash for 15-20 minutes, until it is fork tender. To make the dressing, whisk together the chipotle puree, maple syrup and cider vinegar then slowly drizzle in the olive oil while continuing to whisk. Season with salt and pepper. Toss everything together and when ready to eat, add the dressing (you may not need all of it depending on how much arugula you have added). Previous Next hungry for more?

< all recipes Pesto On the first day of culinary school, as a silly get to know your classmates exercise (before you start burning each other and setting things on fire), we each said what our last meal would be. My Mom's pesto made its way into every one of my courses. It can pretty much go on anything, pasta being the obvious choice, but it is great on roasted chicken, grilled cheese, tomatoes and mozzarella, a spoon...I could go on all day. The most time-consuming part of this recipe is washing and drying the basil as it tends to attract a lot of dirt. A salad spinner is the most efficient method of drying but if you do not have one, put the washed basil in a towel (or pillowcase) and, standing outside or in the shower, spin it around. It sounds ludicrous but it is amazing how much water will come out that way! The majority of store-bought pestos use pine nuts; personally I much prefer the walnut flavor, but feel free to use pine nuts or to experiment with any other nut you like! Parmigiano Reggiano is a hard cow's milk cheese with a sharp nutty flavor. Under Italian law only cheeses made in the provinces of Parma, Reggio Emilia, Modena, and Bologna, may be labeled "Parmigiano Reggiano". Outside of Europe, imitation cheeses are labeled under the generic name Parmesan, which can vary greatly in quality and flavor - with cheese I find you really get what you pay for and the bargain buy is rarely worth the cost. Pecorino Romano is an Italian sheep's milk cheese that adds a great saltiness to the pesto. If you can not find pre-grated Parmigiano and Pecorino, it is very easy to grate both in the food processor with the blade attachment. Freeze your extra pesto for at least 6 months and defrost in the fridge when ready, just make sure to date each one!! Pesto Serves: 2 cups Ingredients 2 cups / 4oz fresh basil leaves, tightly packed 4 garlic cloves 1 cup walnuts, lightly toasted (optional) 1 cup olive oil 1 cup grated Parmigiano Reggiano 1/4 cup grated Pecorino Romano salt and pepper Print Preparation Combine the basil, garlic, and walnuts in a food processor, fitted with the blade attachment, and pulse a few times to chop. With the motor running, drizzle in the olive oil - this will allow the oil to emulsify with the basil mixture so it won't separate out later on. Scrape down the sides of the bowl, add in the two cheeses and pinch of salt and lots of pepper. Blend to thoroughly combine. Store in the fridge only what you will use in the next month or so and freeze the rest. Previous Next hungry for more?

< all recipes Summer Farro Salad I have never been a fan of caprese salads, my reasoning being threefold: 1) from a nutritional standpoint, they are pretty lame 2) slabs of mozzarella just don’t do anything for me 3) in general, I try to avoid any dish that involves dousing with olive oil. Having gotten that off my chest, here is a caprese dish I can get along with. Farro and barley are nutritional superstars of the grain world – packed with dietary fiber, minerals, amino acids, and protein. From a culinary standpoint, they are incredibly versatile and add a nuttiness and depth of flavor to any dish. Summer Farro Salad Serves: 8-10 side servings Ingredients 2 cups uncooked farro or pearled barley 1/2 tsp salt 8oz mozzarella 1 pint grape tomatoes ¼ cup fresh basil salt and pepper, to taste dressing: 2 tsp balsamic vinegar 2 tsp honey ¼ cup olive oil Print Preparation Add the farro and salt along with 2 3/4 cups water to pot. Bring to a boil, cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Spread out on a rimmed sheet pan and let cool completely. While the farro cools, cut the mozzarella into small cubes, and the tomatoes in half or quarters, depending on the size. Whisk together the vinegar, honey, and oil to prepare the dressing. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge to have on hand for snacking. Previous Next hungry for more?

< all recipes Holiday Sugar Cookies I absolutely love making cookies for people (especially myself) all year long, but during the holidays I really just cant help myself. All of those glittering sugars start calling to me, they come in every color you could possibly imagine and with names like disco dust, how can one resist? This holiday sugar cookie recipe is great for decorating and gift-giving but it is also perfectly delicious all on its own. I have discovered this year that making this holiday sugar cookie recipe is an effective way to procrastinate while still feeling productive. Even at this very moment, I should be finishing a 20-page research paper due tomorrow, but at least i'm not watching tv! I suggest trying it the next time you really don't want to do laundry or clean your apartment. Tools: Rolling Pin and Rubber Band Ring attachments: these are an incredibly useful tool to roll anything out evenly! You can find them on amazon or at stores like Williams Sonoma. Cookie Cutters Piping bags: you can find cloth or disposable bags at specialty food stores Decorating Tips (optional): if you want to get fancy with your decorating these are great but definitely not necessary – all of my decorations were done just cutting a tiny hole in my disposable bag Colorful Sprinkles and/or Food Coloring Holiday Sugar Cookies Serves: 24 cookies Ingredients 6oz butter, at room temperature ½ cup sugar ¼ cup honey 2 eggs 1 tsp vanilla 2 cups flour 1 tsp salt ⅛ tsp ground nutmeg ⅛ tsp ground cloves ⅛ tsp ground allspice ½ tsp ground cinnamon Print Preparation Cream butter and sugar together until light and fluffy. Add the vanilla and honey and beat again until fully incorporated and fluffy. Beat eggs in one at a time and scrape the sides of the bowl. In a separate bowl, combine the flour and salt. With the mixer on low, slowly add the flour and mix until just incorporated. Form dough into two discs, wrap in plastic wrap and refrigerate for at least 30 minutes (and up to several days). Preheat oven to 350˚F. Roll dough out between two pieces of parchment and refrigerate for 10-15 minutes (or stick in freezer for 5). Once rolled dough is firm, peel top piece of parchment away from dough, place it back and flip dough over. Remove parchment and cut out cookies (using a cutter or stencil).* Bake cookies for 15-20 minutes, until edges and bottom are golden brown. Previous Next hungry for more?

< all recipes Blueberry Muffins Lazy Sunday mornings are a completely foreign concept around here – if you haven’t participated in a triathlon, spin class or 18 holes of golf by 9am you better have a solid excuse or get your ass moving. I can sometimes finagle a pass but only if something warm is coming out of the oven by the time everyone appears sweaty and starving in the kitchen. It is usually scones but this past Sunday a request was submitted for blueberry muffins. Curve ball! Blueberry Muffins Serves: 16-20 muffins Ingredients 8 oz unsalted butter, at room temp 1 cup granulated sugar ½ cup dark brown sugar 4 eggs 2 cups (16oz) crème fraîche 1 lemon, zest and juice 3 cups flour ½ cup cornmeal 1 tbl baking powder 2 tsp baking soda 1 tsp kosher salt 3 cups blueberries sugar in the raw or extra granulated sugar, for sprinkling on top Print Preparation Preheat oven to 400˚F. Grease muffin tins or use cupcake liners. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 3-4 minutes. Add the eggs one and a time, allowing each to incorporate before adding the next and scraping the sides once or twice. Mix lemon zest and juice with the crème fraîche and add this to the butter and eggs. Beat until fully incorporated, about 1 minute. Combine the dry ingredients in a separate bowl then add to the rest with the mixer on slow speed. Mix just until combined. Stir in the blueberries by hand so you don't crush them. Spoon batter into prepared muffin tins and sprinkle tops with sugar in the raw. Bake for about 30 minutes, rotating pans halfway, until the tops are golden and the centers feel set. Notes This batter will last 1-2 days in the fridge so make it ahead and have for a perfect breakfast in bed or crowd pleasing brunch item! Use fresh blueberries when in season but these are just as delicious with frozen blueberries, but make sure to mix them in just before baking as they tend to bleed and turn the batter purple!Sugar in the raw is worth getting for sprinkling on top of pretty much any baked good - it adds a bit more crunch than regular sugar for a more perfect muffin top. Previous Next hungry for more?

< all recipes Zesty Lime & Pecan Shortbread Cookies I had a few limes left over from last week’s Horchata ‘Ritas and with Cinco de Mayo still on the mind I thought of Mexican Wedding Cookies and then these Zesty Lime Shortbread Cookies just sorta happened (the train of thought made more sense in my head). Thats really all I have to say this week. Finishing up my thesis project and my brain is rebelling against having to do any extra sentence formation. I think it is time for another cookie study break anyway. Zesty Lime & Pecan Shortbread Cookies Serves: 24 Cookies Ingredients 2 cups pecans, lightly toasted ½ cup sugar 2 cups flour ½ tsp kosher salt 2 limes 2 sticks unsalted butter, cold and cubed 1 cup confectioners sugar Print Preparation Combine pecans, sugar, flour and salt in a food processor. Add the zest of both limes (keep the limes for their juice later). Pulse ingredients until pecans are finely and evenly chopped. Add the butter and pulse again until the dough resembles wet sand and holds together when pinched. Pinch off golf ball-sized pieces of dough, roll into balls and place onto a parchment lined baking sheet two inches apart. Put sheets in the fridge for 15-20 minutes (or overnight). Preheat oven to 350˚F and bake cookies 25 minutes, rotating pans halfway through, until the bottom edges start to brown. Cool completely on a rack. Put one cup of confectioners sugar in a bowl and squeeze in the juice of those two limes. Whisk together and if you need more liquid (you probably will) add a tsp of water at a time until the sugar is drizzling consistency. Top cookies with a very light sprinkling of lime zest. Previous Next hungry for more?

< all recipes Miso Sesame Chicken Salad This recipe came about because I mistakenly received a rotisserie chicken in my fresh direct order. I took this as a sign...of what I don't know, but I couldn't just eat the chicken plain. I might have to intentionally order rotisserie chickens from now on!! Miso Sesame Chicken Salad Serves: 6 servings Ingredients 1 rotisserie chicken 1 head cabbage (or two small, one green and one purple for added color) 2 carrots 2 scallions Dressing: ¼ cup toasted sesame oil 2 garlic cloves, minced 2 tsp fresh ginger, grated 2 tbl miso paste ¼ cup soy sauce 1 tsp Dijon mustard black pepper, to taste Sriracha (optional) Print Preparation Shred the chicken: this is easiest to do while it is warm, either immediately when you get home from the store or microwave it for 2-3 minutes (following package instructions). Remove all the skin and shred the meat. Save the bones for stock! Peel carrots and grate - if you have a cheese grater with large holes, if not julienne the carrots (cut into matchsticks). Thinly slice the white and light green parts of the scallions. Cut cabbage in half vertically and slice into ¼” ribbons. Combine the shredded chicken with all of the chopped vegetables in a large bowl. Make the dressing: Heat the sesame oil in a sauté pan, toss in garlic and ginger – stir to cook evenly and do not take your eye off the pan, garlic burns quickly! Once garlic starts to brown slightly, remove from pan immediately. Whisk this with the rest of dressing ingredients, pour over chicken and vegetables, and toss to coat evenly. This can be served immediately but gets better with time – from hours to several days. Serve at room temperature. Previous Next hungry for more?