Shroom bowls

In the last few days multiple people have asked me about what good things I've been cooking lately, but instead of wowing the crowd with a description of something delicious I've only been able to respond with a feeling of deep sadness because lately, life has been quite a trip.

I'll save you all the sob story but after wading through a swamp of school work and crawling out from under the ever growing pile of work work only to be sucked into the media swirl of the election all while turning a whole year older, there hasn't been much time (read: energy) to spend in the kitchen.

But instead of spending time longingly dreaming about all of the recipes I wished I had made time to make lately, I dug deep and thought about all the meals I had been making lately - because it's never the complete truth when I say I haven't been up to anything.

So here I share with you the non-cooking list.

If you're also up to your eyes in to-do lists or just have some Post-Trump Depression, take notes and cook what you can:

1.  The best way to non-cook is to make one item that you can use multiple ways.  I'll roast sweet potatoes, fennel, or beets at the beginning of the week then use them to fancify meals throughout the week.  Of course tossing some into a salad is a given, but try roasted fennel on toast with persimmon or lox, or place roasted potatoes on a plate, top with an egg, and microwave for 1-3 minutes to enjoy in the morning.

2.  Easy soups.  You might think all soup is easy to make but that's a lie.  Some soup recipes are a lot of work because they have tons of ingredients with different cook times or require multiple prep methods (puree, roast, etc.) that really just turn out to be a nuisance... the list of traits goes on but I think you know what I mean: grab ingredients for simple lentil soups, chili, or anything made in a slow-cooker so you can enjoy your day and your dinner too!

3.  Lastly, we have the lazy salad in disguise as seen here.

For those of you who don't already know, I like to think of sautes as lazy salads in disguise.

If I took all these ingredients and ate them cold, I would be sad.  By taking all these ingredients and giving them a little saute I not only save myself the effort it takes to make a dijon vinaigrette, but also get to trick my brain into thinking it's eating some sort of masterpiece.

The taste buds ain't mad, so catch the recipe below to get non-cooking!

Mushroom Bowls

Ingredients:

• 3/4 c brown rice
• 1 T mustard seeds
• 1/2 onion, diced
• 3 cloves garlic, minced
• 3 T red wine vinegar
• 2 c mushrooms, chopped (I used cremini)
• 1 t red pepper
• 1-2 t thyme or rosemary
• 4 c kale, chopped
• Salt, pepper, and olive oil as needed
• 1 can chickpeas, drained and rinsed

Garnish: Gruyere, grated

Combine:

1. Cook the brown rice according to directions.
2. Meanwhile, in a large skillet, heat 2 tablespoons of oil over medium heat until the oil shimmers.  Then add in the mustard seeds and cook for 1 minute.
3. Add the onion and saute for 5 minutes, then add the garlic and saute for another 2.
4. Add in 1 tablespoon of the vinegar to deglaze the pan, then push the onions to the edges and add the mushrooms.  Continue to cook these until the juices come out and they are starting to brown.  Add in the rest of the vinegar and give the pan a good stir.  Toss in the chickpeas, kale, and rice until well mixed.
5. Top with gruyere and enjoy!

One for the books

After a long day spent running around in the sun there was nothing better sounding than fresh greens, crisp things, and ricotta cream.

A sweet pause button enjoyed at the open fronted restaurant Lea as the setting sun stretched out across the sky in bands of gold and pink beyond the street.

A deep breath in a bowl.


A means to lean back a little easier.


A feel good clean you want to eat again and again.

Within a week after this dinner my whole mouth was craving these flavors again, so I took it home, only to realize this salad wasn't as relaxing as I thought.

After tossing the ingredients together the first time I sat down to a soggy bowl of ricotta smeared greens: still flavorful but not quite right.

So of course I had to make it again.

A little research showed me that I might be using the wrong type of ricotta, but wanting to keep the fresh vibe of the salad, I wasn't convinced it's aged counterpart would do the trick.  In mixing the two together I found the cheese could form a chunk that didn't weigh the greens down, a delicious blend that was perfect.

So perfect that it took me well past daylight to get it right.  Which meant no pictures.  Which of course meant I had to make it again.

As I tossed the ingredients together for a third time I started to question if I really meant that this was a salad one could eat again and again.  With a fridge full of leftover asparagus, peas, and radish behind me I sat down finally.

I took the final first bite and it hit me again.

A pause, a deep breath, and a soul beaming with victorious glory.

Ricotta Salad

Inspired by Lea

Ingredients

• Asparagus, blanched
• Bread
• 1-2 radish, chopped
• Greens, of choice
• Mint
• White vinegar
• Olive oil
• Salt and pepper
• Snap peas, chopped
• Snow peas, chopped
• Ricotta
• Hard cheese (such as ricotta salata, parmesan, or asiago), grated

Combine
For the asparagus:

1. Fill a large mixing bowl halfway with cold water and a few ice cubes.
2. Cut the hard bottom ends off the asparagus, then cut each stem in half.
3. Add half an inch of water to a large pot with a steamer, bring the water to a boil, add the asparagus and cover the pot, steaming for 2-3 minutes until the asparagus turns bright green.
4. Dump the asparagus into a strainer, then submerge the strainer in the ice-bath for 3 minutes until the asparagus is cooled.

For the toast:

1. Toast slices of bread to liking, spread with a little ricotta cheese.
2. Slice the radish very thinly.
3. Heat a little olive oil in a small pan over medium heat.  Add the radish, cook until browned, then dump on toast.

For the salad:

1. In a large mixing bowl whisk together a little oil and a little vinegar.
2. Gently toss the greens and mint until just covered.
3. In a small mixing bowl, toss teaspoons of ricotta with parmesan.
4. Toss the ricotta, peas, asparagus, and greens gently together.
5. Enjoy!

Green on Green on Grape

The most challenging thing about writing a food blog for fun isn't what you may think.

It's not the time, because despite my unrelated full time job cooking is something that I always make time for.  I've always loved grocery shopping, to go to different stores and daydream about what all the ingredients could become so it's not that the prep is a chore for me.   And yes, while others thing snapping pics of everything I eat before it gets to go in my mouth is takes some serious self restraint, it's more of an added enjoyment for me.

When I'm faced with an empty bowl I fill it without a problem.

The real challenge comes after all of that, at the end when I'm faced with a very blank page.  Like last week, when I sat starting at these pictures of this dinosaur bowl and couldn't stop feeling some type of way long enough to form words describing why it was so good.

Yes, this bowl starts similarly to any other empty "bowl" but along the way it's packed with roasted and fresh ingredients that come together in a perfect marriage of contrasting flavors and textures.

The nutty wheat berries bring the perfect amount of chewiness to the table and add to the warmth of the roasted broccoli while the freshly chopped celery and spinach add a little brightness and crunch.  The salmon, which is broken into bite sized chunks, brings the slightest hint of mustard spice into every bite.  And of course, no salad would be complete without a little salty and sweet like my favorite grape and feta combo.

So really this bowl is much more than just the typical come home and curl up on the couch bowl, a just ran forever and need to recover bowl, and a hand your guests spoons and feed them this for dinner bowl.


It's a celebration of everything delicious bowl, because more, is better!

Dinosaur Bowls

Ingredients

For the salmon:

• 3-4 portions of salmon
• mustard seeds
• salt and pepper to taste
• red pepper flakes
• garlic powder
• mustard, powdered
• yellow curry powder, optional

For the salad:

• 1 scant cup wheat berries
• 2 large heads of broccoli, finely chopped
• 1 lemon juiced + zested
• 2 stalks celery, chopped
• 2 c grapes, halved
• 3 T feta, crumbled
• 1 c spinach, chopped
• 3 T balsamic
• salt and pepper to taste

Combine:

1. Place the wheat berries in a small pot and cover them with 2 inches of water.  Bring to a boil over high heat for 15 minutes then reduce to low-medium heat and simmer covered for 30 more minutes, adding more water if necessary.  When cooked through, strain any excess water off and set aside.
2. Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
3. Chop up the broccoli, toss it with two tablespoons of olive oil, the lemon juice and zest, and a little salt a pepper.  Layer on one baking sheet and place in the oven - this will need about 30 minutes or until the broccoli is starting to brown.
4. Place the salmon in the middle of the other baking sheet.  Sprinkle the salmon with as much of the spices as desired in the order listed above then add to the oven for about 20 minutes. When it is cooked as desired, remove the pan and let the fish rest for 5 minutes before chopping up.
5. Meanwhile chop the celery, grapes, feta, and spinach.
6. When the broccoli is cooked, add it to a large mixing bowl with the wheat berries, celery, and grapes.  Toss with the balsamic and more salt and pepper if desired.
7. Gently toss in the spinach, feta, and salmon.
8. Enjoy immediately and store leftovers in the fridge for up to 3 days.

Herby Salmon Salad

A word to the wise says it's best to pack (read: hide) lazy dinners with flavor.

Lots and lots of flavor.

So much flavor, that your taste buds are blown away - taking with them your shameless lack of labor, and leaving behind the few extra moments you now have to savor a tasteful meal.

The kind of flavor that arrives with a big bang with this salmon salad.  A salad in which dill and garlic are rubbed onto the filet before it's baked, peppery arugula is tossed in a fresh onion vinaigrette, then sweet apricots, strong blue cheese, and warm roasted almonds are mixed into the greens for bursts of contrasting flavor.

Later long day, hello good night!

Herby Salmon Salad

Ingredients

For the salmon:

• 12 oz salmon
• lemon juice
• dill, dried
• garlic, powdered
• salt and pepper for taste

For the salad:

• Arugula, as desired
• a few apricots, chopped
• Blue cheese, crumbled
• Roasted almonds, chopped

For the dressing:

• 1 T vidalia onion
• 1 T red wine vinegar
• 1 T olive oil
• salt and pepper to taste
• 1 t mustard seeds

Combine

1. Line a baking sheet with parchment paper and preheat the oven to 400 degrees
2. Place the salmon on the middle of the baking sheet then squeeze some lemon juice over it and sprinkle with dill, garlic, salt, and pepper as desired.
3. Bake for 15 minutes until crisping on the outside but juicy and tender on the inside.
4. Meanwhile, blend the vidalia onion, vinegar, oil, and spices together.
5. Toss the arugula with the dressing until well coated.
6. Toss in the apricots, blue cheese, and roasted almonds.
7. Top with the salmon and enjoy!

Pinto Arugula Feta Almond Shallot and Dill Vinaigrette

Acid and oil.

A pinch of seasonings.

This is how the best dressings are made.  Light, quick, minimal simplicity that will help the ingredients of the salad come together and speak for themselves.

Lately, this vinaigrette has been my go-to.  The dill gives the dressing a Mediterranean feel that is brought out by the bright, red wine vinegar.  In this recipe it adds a little punch to roasted almonds, salty feta, fresh cucumber, shallots, and spicy arugula creating a one-two of bold flavors five times over.

Arugula Salad with Pinto, Feta, Almond, Shallot, and Dill Vinaigrette

Ingredients

For the dressing:

• 1 T red wine vinegar
• 1 T olive oil
• 1/2 t dill, dried
• salt and pepper to taste

For the salad:

• 1/2 c pinto beans, rinsed well
• 1 T roasted, unsalted almonds
• 1 small shallot, sliced
• 3 T cucumber, chopped
• 1 T feta, crumbled
• 1 large handful of arugula

Combine

1. Whisk together the ingredients for the dressing.
2. Toss the arugula in the dressing until well coated.
3. Gently toss in the other ingredients.
4. Enjoy!

Green Rice and Eggs

The memories we carry around with us over the years are a strange thing.  Why these certain instances, flavors, smells are the ones chosen to be a part of us, becoming some vivid but distorted badges of our sense of self is a puzzle.

Just like egg and pea fried rice.

I remember distinctly that this was a signature dish from my kindergarten cafeteria.  Why was this a signature dish? What did the other kids think of it?  How did I fall in love with it?

No idea.

But I do know for a fact that I was infatuated with the stuff to the point that I would beg my mom to re-create it at home.

Something about all the little pieces of oily rice, sweet peas, and sponge-y egg all jumbled together was infinitely appealing to my 5 year old self, and although I'm sure its not the worst thing a kid could've asked for dinner I've since learned it's not the healthiest choice.

Thus, in honor of the kindergarten me and spring green blooms, I offer a slightly cleaned up version.

The rice is short grain and cooked in a risotto-esque style to give it the same satisfying sauciness, tossed with leeks, kale, and (of course) peas to give it a healthy dose of veggies, then topped with sliced radish for a little crunch and a soft boiled egg for a little creaminess and protein.

Twenty years later and it still sings to my inner child - hope you enjoy!

Green Rice and Eggs

Ingredients

• 3 cloves garlic, minced
• 1/4 jalapeno, minced (optional)
• 1 1/3 c medium or short grain rice
• 2 t salt
• black pepper as desired
• 4+ c water or broth
• Coconut oil as needed
• 1/2 c frozen green peas, thawed
• 1 c leeks, thinly sliced
• 2 c kale, finely chopped
• 1-2 T grated Parmesan (optional)

Toppings:

• 1 soft boiled egg per serving
• Radish, thinly sliced

Combine:

For the toppings and veggies:

1. Prep all of your ingredients so they are ready to go when you are ready to be mixed in right when you need them.
2. Fill a small pot 3/4 of the way with water, add a tablespoon of salt, place on a burner to the side for now.  Also keep a small skillet handy.
3. When the rice is almost done (softening but still a little hard in the center) bring the water to a boil and heat 1 tablespoon of oil in the skillet over medium-low heat.
4. Soft cook the eggs you are using.  Meanwhile cook the leeks for 1-2 minutes, then add the peas and kale and cook until the greens are just wilted and brightened in color.

For the rice:

1. Heat 2-3 tablespoons of oil in a separate large skillet over medium heat, then add the garlic and jalapeno when shimmering or bubbling respectively.
2. Saute them for a minute while using a medium-large spatula to stir them often and making sure they don't burn or brown at all.
3. Add the rice, salt, and pepper to the pan and continue to saute for 2-3 minutes while continuing to stir often.  Again you don't want the rice to stick to the pan or burn at all, you just want to make sure it is coated well with the oil and give the seasonings a chance to soak into the rice.
4. Add in 1/2 a cup of water or broth and stir while letting it evaporate - this will happen pretty quickly.
5. Add in 1 full cup of liquid.  Use the spatula to gently fold the rice into itself, when most of the liquid has cooked off add another 1/2 cup.
6. Add another two 1/2 cups in this method then test the texture of the rice.  It should be softening but still be a little hard in the center - this means you will have about 1 or 2 more additions of liquid until it is ready.
7. Add another 1/2 cup of liquid to the rice and let it cook off.  Test it again to see if it is to your liking, if not continue adding liquid half a cup at a time until it is ready.
8. When the rice is soft but sturdy and all of the liquid is cooked off, fold in the veggies and cheese (if using).
9. Top with a soft or medium boiled egg and slices of radish.
10. Enjoy!

Savory Muffins

When a muffin is sweet it's very reminiscent of eating a cupcake.  When a muffin is savory, however, it tastes like something that can actually pass as breakfast.

A few years ago I came across a perfect muffin recipe for the fall and winter that was not your typical batch of pumpkin muffins.  They were full of butternut squash, spinach, and feta: flavors that were ideal for chasing away the winter blues.

Now that Spring is here (kind of), there is a less of a need to chase away the winter blues and more of a need to give the sun a wide armed welcome instead.

This weeks version of Sunshine's whole wheat welcome banner comes with chunks of sun-dried tomatoes, minced kale, and sharp white cheddar backed by hints of sweet basil and spicy mustard seeds to seal the deal.

The cloudy side of this recipe is that if your heat is still on you really don't want to leave these out at room temperature for longer than 3-4 days because cheese, greens, and overly hot apartment - yuck!

The sunny side of this recipe is that if you let the muffins cool to room temperature completely then place them in a freezer safe tupperware, you can freeze them for up to a month and microwave them for a minute or two before enjoying!

Sun-dried Tomato, Cheddar, and Kale Muffins

Ingredients:

Dry Ingredients:

• 2 c wheat flour
• 2 T sugar
• 1 T mustard seeds
• 1 T dried basil or oregano
• 1 T baking soda
• Salt and pepper to taste

Mix Ins:

• 1 c of sun-dried tomatoes, chopped
• 2 c of kale or spinach, finely chopped
• 1/2 c sharp white cheddar, grated

Wet Ingredients:

• 3 large eggs
• 1 c milk
• 1/4 c olive oil

Combine

1. Preheat the oven to 400 degrees and grease a muffin tin with shortening or oil.
2. In a large mixing bowl, whisk together the dry ingredients.
3. Add in sun-dried tomatoes and stir well, making sure to break apart any pieces that clump together.
4. In a separate mixing bowl, beat the eggs then whisk in the milk and oil.
5. Add the kale and cheddar to the wet ingredients, then combine the wet and dry mixtures.
6. The resulting batter should look a little more liquid than what is typical for a muffin but not quite as liquid as a cake batter.
7. Drop 1/4 cup measurements into each muffin cup.
8. Bake for approximately 20 minutes until the muffins are cooked through.
9. Tip each muffin on it's side and let it cool.
10. Enjoy!

Lamb Salad

When I first started to write this I was focused less on the salad and more on the "star" of the show: the delicious, juicy lambs balls that top it.

Then I remembered the mint dressing they're drizzled with.

And the pickled shallots.

And the toasted naan.

Then I realized this dish isn't really about meat balls, it's about the way these flavors mingle perfectly together.

Lamb has a fat content that makes it the best choice for holding together and absorbing seasonings.  All of that fat needs something to cut it - shallots quickly pickled in red wine vinegar were my choice.  Of course the vinegar comes with a sharp side though, a zing that needs a little rounding out by something like sweet mint.

A bed of spinach, a sprinkle of feta and red pepper, a few slices of buttery, garlicky bread just because, and I think we've discovered heaven on a plate.

Lamb Salad


Ingredients:

For the meatballs:

• 2 t cumin
• 1/2 t crushed red pepper flakes
• 1/2 t salt
• 1 t black pepper
• 1/2 t cinnamon
• 2 t oregano
• 1 t smoked paprika
• 6 cloves garlic, minced
• 1/4 sweet onion, grated
• 1 lb of ground lamb

For the shallots:

• 3 shallots,thinly sliced
• 1 t salt
• Red wine vinegar and boiling water as needed

For the mint dressing:

• 15 mint leaves, minced
• 1 T white vinegar
• 1 T olive oil
• Salt and pepper as desired

For the Garnish:

• Baby spinach
• Garlic naan, toasted
• Feta
• Cucumber slices
• Crushed red pepper flakes as desired

Combine:

1. Preheat the oven to 400 degrees, line a baking sheet with parchment paper, and bring some water to a boil.
2. Slice the shallots thinly, place in a small dish, add in the salt and cover 3/4 of the way with red wine vinegar, then cover with boiling water and set aside.
3. Stir together the ingredients for the dressing and set aside.
4. Stir together the spices, garlic, and onion in a medium sized mixing bowl.
5. Add the lamb to the bowl and gently fold the meat into the spices.  Make sure the meat is thoroughly combined but don't over-mix, or else the meat balls will become too tough.
6. Roll large spoonfuls of the meat into round balls and place evenly spaced apart on the baking sheet. Bake for 10-15 minutes until browned on the outside but just pink in the center.
7. While you wait toast pieces of naan over an open flame or in a toaster.
8. Place a large handful of baby spinach on a plate, top with the cooked meatballs, drizzle with mint dressing, top with shallots, feta, and red pepper flakes.
9. Enjoy!

Keeping it weird

The best 5 minute dinner hack is to rub your meat of choice with your favorite spices of the moment, add some sides, and call it a meal.

Of course, the best spice blends are full of flavor and border on a little weird, because life is too short to have a boring dinner!

This particular blend is like a mole cheat in which a cocoa base is blended with herbs and heat to create warm, intricate layers of flavor that wrap around the chicken as it bakes.


If you're nervous about how well chocolate and spice go with chicken, don't worry, it's not as different as it sounds!  The cocoa flavor is really mild and acts as a blanket to help the spices stand out, but isn't overwhelming in the recipe.  Top it with mango pico and quick-pickled onions, and serve with some cheesy, chile polenta for the perfect week-night meal when you're looking for a delicious sort of different.

Recipe notes:  This was a one tissue meal for me, but if you don't have a high spice tolerance try reducing the chipotle to 1/2 a teaspoon, adding 1 1/2 teaspoons of smoked paprika, and omitting the cayenne completely.  For the chile polenta, cooking the chiles a little longer will ensure that their heat is reduced keeping it enjoyable.

Chocolate Blackened Chicken

Ingredients

For the chicken:

• 1.5 lbs of chicken breasts
• 1 1/2 T light, unsweetened cocoa powder
• 2 t onion powder
• 2 t chipotle, see notes.
• 1 t oregano
• 1 t chili
• 1/2 t cumin
• 1/4 t cayenne, see notes.
• 1/4 t coriander
• 1 T olive oil
• Salt as needed

For the salsa:

• 1 mango, diced
• 1/2 red bell pepper, diced
• 1/4 c cilantro leaves
• pinch of salt
• 1/2 lime, juiced

For the pickled shallots:

• 3 small shallots, thinly sliced
• White vinegar to cover
• 1 t salt
• boiling water

For the polenta:

• 2 small poblano peppers
• 2 large cloves garlic
• 3/4 c polenta
• 2  T oil
• 3 T cotija
• 1 can of red beans, rinsed well

Combine

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Bring water to a boil.  Put the shallots in a small glass container with the salt, cover with vinegar, then add about 1/2 cup of boiling water and set aside.
3. Toss together the ingredients for the salsa and set aside.
4. Stir together the spices for the chicken.  Clean the chicken, drizzle with just enough oil to lightly coat, sprinkle with a little salt on each side, then coat liberally with the spice mix.
5. Bake the chicken for 15 to 20 minutes until the internal temperature is 155 degrees Fahrenheit, then remove from the oven and let sit for 1-2 minutes.
6. While the chicken cooks, heat the oil in a small pot with tall sides until in shimmers then add the garlic and peppers and saute for 5 minutes.  Add the polenta to the pot and 3 cups of water, bring to a boil while whisking constantly then reduce to a simmer until most of the water is absorbed.  Stir in the cheese and continue whisking until cooked through adding more water if needed.  Note: the raw polenta will look distinctly spotted, when it is done cooking it will be more uniform in texture and color.
7. Plate a scoop of the polenta, top with red beans, top with a piece of chicken, garnish with mango salsa and pickled onions, and enjoy!

Counting Down

Now that November is here let the countdown to Thanksgiving begin!

I know all of you totally can't wait for this food-famous holiday either, and this dinner is a great way to get an early but health-conscious start to the festivities.

Start by picking your favorite turkey-day-style herbs and coating some chicken breast in them.  While the chicken is baking saute some ingredients that are reminiscent of your favorite turkey-day-sides.  My checklist includes cranberries, mushrooms, onions, greens, apples, and feta.  Put the two together, close your eyes, and sink your teeth into all of the best flavors of Thanksgiving.

This chicken dinner doesn't include the heavier dishes of cranberry sauce, mashed potatoes, or apple pie, but it does come with the satisfaction of knowing that it won't be hitting your waistline as hard as the actual big day!

Herb-Crusted Chicken and Cran-Apple Sauteed Kale

Ingredients

For the chicken:

• 1 lb chicken breasts, lightly olive oiled
• 1/2 t red pepper
• 1 t sage
• 1 t rosemary
• 1 t garlic powder
• 1/2 t salt

For the salad:

• 3 T oil
• 1 small red onion, thinly sliced
• 3 cloves garlic, chopped
• 1/2 c  mushrooms, sliced
• 6 cups of kale, chopped
• 1/4 c cranberries
• 1 T balsalmic vinegar
• 1 honey crisp apple, match-sticked
• 3 T feta, crumbled

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Trim the excess fat off the chicken, coat it with a little oil, then coat it with herbs and bake for 20 minutes or until cooked through.
3. Meanwhile, place the oil in a large skillet over medium heat and saute the onion and garlic for 2-3 minutes.
4. Add the mushrooms and saute until the mushrooms are cooked as desired: at some point during cooking you will notice that all of a sudden there is a lot of extra liquid in the pan.  This is coming from the mushrooms and it's great because it adds extra flavor to the whole dish: at this point the mushrooms will be juicy but still have a texture similar to their raw form.  I like to keep cooking so the juices get reduced and the mushrooms are browned/darkened, feel free to try one or two along the way to make sure they are too your liking!
5. Add the kale, cranberries, and vinegar and toss all of the ingredients together.
6. Cover the pan for 2-3 minutes until the kale is just wilted then toss in the apple.
7. Plate the salad, crumble on some feta, top with a piece of chicken and enjoy!

Apricot Arugula Salad

It's great if you went out and bought all the ingredients to make my Apricot and Cream scones, but now I'm sure you have a bits of left-over ingredients that you don't know what to do with!

While tossing some chopped apricots on your granola or oatmeal is always a great way to utilize them, if you are looking for a more creative way to incorporate them into another meal this salad is an ever greater way to utilize them.

One of my fall favorites, this salad is full of warm, strong flavors that welcome a little sweetness.  It's a perfect meal for these weird, warm fall days we are having in NY but still savory enough to enjoy in colder weather.

Of course, as with most meals I make, this salad can be served two ways:

1. For dinner, served with a nice, big glass of red wine to make you feel fancy and sophisticated.
2. Packed for lunch starting with a base layer of balsamic, then chicken, then mushrooms and onions, apricots, blue cheese, and arugula to make you feel like you totally have your life together.

So many wins here, so get cooking!

Apricot Arugula and Balsamic Chicken Salad

Ingredients

• 1/2 lb chicken
• 1-2 T Olive oil, plus more as needed
• 1-2 T balsamic vinegar
• 1/2 onion, sliced
• 6 mushrooms, sliced
• large handfuls of arugula
• balsamic vinaigrette
• 6 apricots, chopped
• blue cheese crumbles, as desired
• Salt and pepper

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Trim the fat off the chicken, let marinate in balsamic vinegar for ~20 minutes, then lightly oil and sprinkle with salt and pepper.
3. Bake the chicken for 15-20 minutes or until cooked through, then cut into slices.
4. Meanwhile, heat a little oil in a large skillet, then saute the onions and mushrooms until the mushrooms are juicy and the onions are golden.
5. Toss arugula with a little balsamic vinaigrette then top with onions, mushrooms, chopped apricots, chicken, and blue cheese crumbles.
6. Sprinkle with salt and pepper and enjoy!

Tomato Lentils with Goat cheese polenta

Lately the temperature in NY has been changing.   Oh, beautiful, super cute fall weather you think?

Wrong.

There is nothing cute about weather that is as humid as the summer months but as cold as the coming autumn.  You know, weather that makes you want to stay in bed all day but it's actually hot still so you can't use blankets yet?

A good way to get your fill of cozy is to have a comfort-food meal that is still light enough to not weigh you down.  Enter lentils: the perfect base.  This particular recipe was inspired by The Kitchn and its carries just enough herbs and spice to help cure the rainy day blues while having the bright tomato flavor to help you ignore summer's weird leftover humidity.  They paired perfectly with my favorite ghetto-fab goat cheese polenta and a simple side of greens - yum!

Tomato Lentils with Goat Cheese Polenta

Ingredients

For the Lentils (inspired by The Kitchn)

• 2 T oil
• 1/2 vidalia onion, chopped
• 2 garlic cloves, minced
• 1 t red pepper
• 1 t smoked paprika
• 1/2 t oregano
• salt and pepper
• pinch of crushed saffron
• 2 lg bay leaves
• 1 can of tomatoes (including the juice)
• 1 c lentils
• 1 1/2 cans water

For the Polenta

• 1 c polenta
• 4 c water
• salt
• 2-3 ounces goat cheese

Optional: Arugula drizzled with balsamic vinegar; roasted broccoli

Combine

1. Heat the oil in a pot over medium heat until it shimmers, add the onion and garlic, and cook until starting to caramelize but not burn.
2. Add the pepper, paprika, oregano, salt, pepper, saffron, and bay leaves and cook for 1 minute to open the spices.
3. Add the tomatoes including the juice, lentils, and 1 1/2 cans of water.
4. Raise the heat to high and bring the mixture to a boil for 10 minutes.
5. Reduce the heat to medium-low and simmer for another 20-30 minutes until the lentils are cooked but not mushy and the liquid is reduced.
6. Meanwhile, add the polenta, water, and salt to a small pot and bring to a boil.  Stir the polenta continuously to keep it from burning and add splashes of water as needed.  When the polenta has turned a light yellow color consistently throughout the mixture it is ready.
7. Stir the goat cheese into the polenta until melted.
8. Plate the polenta, top with lentils, and enjoy!

A Southern Salmon

Although salmon is northern native, this particular fishy decided to rock a little southern flair!


After being rubbed with chipotle for a smokey, spicy bang, drizzled with lime juice, then topped with roasted corn and black bean salsa - how could you not be a fan of it's change in regional inspiration?

Note: if you don't handle heat well, I recommend going easy on the red pepper flakes or adding a little bit of a creamy dressing to the spinach to balance out the spice!

Chipotle Salmon with Black Bean and Corn Salsa

Ingredients

For the Salmon

• 12 ounces salmon
• Lime juice
• Pinch of salt and pepper
• 1/2 t garlic powder
• 1/2 t cumin
• 1/4 t chipotle powder
• 1/4 t red pepper flakes

For the Salsa

• 1 c cilantro, roughly chopped and loosely packed
• 1 can black beans, rinsed very well
• 1 small shallot, diced
• 1 ear of corn, roasted and kernelled
• 1 lime, juiced
• 1-2 T olive oil

For the Meal

• Large handful of spinach
• Feta crumbles
• limes

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Drizzle the salmon with lime juice then sprinkle with spices.
3. Toss in the oven for 15-20 minutes until cooked to your liking.
4. While you wait toss the ingredients for the salsa together.
5. Top a bed of spinach with a serving of salmon, then sprinkle with salsa, feta, and extra lime juice and enjoy!

Just Peachy

In case you can't tell I am hanging on to the end of peach season by the very tip of my fingers.


Not only is this salad is a great way to enjoy the last bits of the harvest but it's also super quick to throw together, so even if you're not having a hard time saying goodbye to the foods of summer it's well worth it!

Spinach, mixed greens, or arugula make the best base to this one.  You need something hearty enough to stand behind the contrast of flavors going on but not so strong that it steals the show, read: avoid kale!  I highly suggest choosing a "spicy" meat to balance out the sweet fruit and creamy cheese but prosciutto or bacon are also great.

Ricotta and Peach Salad

Ingredients

• Large handful of spinach
• Nectarine or peach, sliced
• 1/4 c ricotta
• a few slices of prosciutto, sopressata, or cooked bacon crumbles

For the Balsamic

• 2 T balsamic vinegar
• 1 T olive oil
• 2 garlic cloves
• 1/4 onion
• salt and pepper to taste

Combine

1. Toss all the ingredients for the dressing in a blender and process until smooth.
2. Top spinach with ricotta, sliced fruit, and sausage, then toss with balsamic.
3. Enjoy!

Ratatouille

 

Ratatouille is not a dish I grew up eating but at some point I got my heart set on trying this delicious, fresh flavor combination.

Next thing I knew I had spent a few hours comparing endless recipes and finally came up with a basic mix that sounded standard and simple.

Although ratatouille is a very traditional dish, I've experimented with flavors over the years and like mine the best when it includes savory flavors of bay, thyme, and marjoram, in addition to some capers and a splash of white wine.  For this meal I ate it with a quick "risotto" but it is also delicious with a herb-roasted chicken!

Ratatouille with Creamy Rice

Ingredients

For the Ratatouille

• 1 small eggplant
• butter as needed
• 1 sweet onion
• 4 cloves of garlic
• 3 small zucchini
• 1 red pepper
• 3 bay leaves
• 2 t thyme
• 1 t marjoram
• 2 t red pepper flakes
• 2 t salt
• 1 t black pepper
• 1 28-oz can of diced tomatoes, with juice
• 1 T capers
• a splash of white white

For the rice

• 1 c brown rice + 2 c water + 1 T butter + pinch of salt
• 1 large handful of spinach, chopped
• 2 T goat cheese + 1 t horseradish
• salt and pepper to taste

Combine

For the Ratatouille

1. Dice your eggplant, sprinkle generously with salt, and set aside in a large container for 20-30 minutes.
2. While you wait chop up the red pepper, onion, zucchini, and garlic.
3. Juices will have released from the eggplant - drain them off, rinse the salt off the eggplant, then pat dry.
4. In a large pot, heat a few tablespoons of butter over medium heat.  Drop the onion in and saute for 5 minutes until they are starting to turn translucent and yellow.
5. Add the garlic and saute for another 2 minutes.
6. Add the eggplant and saute for 5-7 minutes, until the pieces start turning from white to a golden yellow.
7. Add the red pepper, zucchini, bay leaves, thyme, marjoram, red pepper, salt, black pepper, and white wine if including or more butter if not.  Cook for another 5 minutes until the zucchini and pepper are softened.
8. Add the tomatoes and capers and simmer over low heat for 20 minutes.
9. Add salt and pepper to taste then enjoy over the rice!

For the Rice

1. Rinse the rice then add to 2 cups of boiling water with a pinch of salt and tablespoon of butter.
2. Boil the rice over high heat until the water starts to become level with the rice, then reduce the heat to medium low and continue to simmer, stirring occasionally.
3. Add more water as needed and continue to stir gently.
4. When the water is reduced almost all the way stir in the spinach, horseradish goat cheese, and salt and pepper to taste until spinach is wilted.
5. Remove from heat and enjoy!

Don't salt, just feta.

Yes, you read that right.

All you crazy people putting salt on your watermelon can stop before you start, all you really need is feta!

It's a classic that not many people know about but now that you're set straight you can move on to eating this ideal end of the summer meal.

The chicken has a mustard-y kick and is a great alternative to the sweet honey-mustard recipes that are too common, the quinoa salad is adjusted from Equinox because watermelon, feta, and basil are the best, and of course no meal would be complete without kale.

Enjoy!

Mustard Chicken with Basil Melon Quinoa + Balsamic Kale

Ingredients

For the Chicken

• 1 lb chicken, thinly sliced
• Olive oil as needed
• 2 t mustard seeds for sprinkling
• 3 t ground mustard seed
• 1 t salt
• 1 t pepper
• 1/2 t crushed red pepper
• 2 t onion, dried
• 2 t garlic, dried
• 1 t oregano or tarragon

For the Quinoa

• 3/4 c quinoa, well washed
• 1 1/2 c water
• 1 T oil
• 2 T basil
• salt
• 2 c watermelon, diced
• 2 T feta
• 1/2 t pepper

For the Kale

• 4 large kale leaves, washed and chopped.
• 1 T oil
• 1-2 T balsamic reduction

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Boil water over high heat, add in the quinoa, oil, basil, and salt, and cook until the water is level with the quinoa.  Reduce to low heat and simmer covered until cooked through.
3. While you wait mix up the spices for the chicken.
4. Trim the chicken and rub it with a little olive oil.
5. Sprinkle both sides of the chicken with whole mustard seed, then sprinkle both sides with the spice mix until well covered.  (Use the back of a spoon to press the spices down if needed.)
6. Bake the chicken for 15-20 minutes or until cooked through.
7. While you wait put the watermelon, feta, and pepper into a large mixing bowl and toss.  Fluff the quinoa with a fork, add to the bowl, and toss until combined.
8. Wash and chop your kale, heat the oil over medium-low heat, then add kale and cook until just wilted.  Toss with the balsamic reduction.
9. Enjoy!