Megafake

I set out for my morning run.

The neighborhood is new, the brownstones are darkish, the weather overcast.

Looking down at my neon laced Nikes I tell my brain, "you're fine" and set off to a slow just-got-out-of-bed style jog.

Ahead I hear a not-quite-rustle.  Fifty feet away.  Forty feet away.


My brain says "see, a murderer, just like I told you".  Twenty feet away, I quickly respond "fuck off, you're being a pansy".  Ten feet away "see it's just a trash bag..."  Zero feet away "...that looks...

real..

weird . . .


BECAUSE FUCK IT'S A HUMAN".

In all fairness I think I scared my neighbor just as much as she scared me, but that's not the point.  The point is that she was there.

You see something, you convince yourself otherwise, then FUCK there it is!

Here, now, you see watermelon and you think, this is SAweet!  You take a bite, let the vinegar-sassied cucumber and shallot slap your taste buds upfront and think, mmm savory.  It's fleeting though, and the originally expected sweet watermelon seeps in to mingle with the super soy-marinated tofu and together pave a path for the greenoa to roll through.

Just as delicious as you thought.

Marinated Tofu with Greenoa and Watermelon Salsa

Inspired by Mustard Chicken with Basil Melon Quinoa + Balsamic Kale

Ingredients:

For the tofu:

• Tofu, pressed and sliced
• Soy sauce
• 1 lime, juiced
• Cayenne
• Ginger
• 3 garlic cloves, chopped

For the salsa:

• 1/2 c watermelon, diced
• 1/2 c cucumber, diced
• 1 T vinegar
• 1 T shallot, minced

For the quinoa:

• 1 c quinoa, rinsed
• pinch of salt
• 1 T oil
• water to cover
• 2 c greens, chopped
• 1 T basil, dried
• 2 T fresh mint, chopped
• pepper, as desired

Topping:

• Sprouts of choice

Combine:

1. Whisk together the soy sauce, lime, cayenne, ginger, and garlic in a medium dish then marinate the tofu over night or through the day.
2. Pre-heat your oven to 400 degrees and line a baking sheet with parchment paper or foil.
3. Toss together the ingredients for the salsa and set aside.
4. Drain the tofu from the marinade and place the strips on the baking sheet.  Bake for 10-15 minutes flipping the pieces over after 5-7 minutes.
5. Meanwhile, bring add the quinoa, salt, and oil to a small pot.  Cover the quinoa with 1 inch of water and bring to a boil over high heat for 7 minutes.
6. When the water is just level with the top of the quinoa, reduce the heat to low, cover the pot, and continue to cook for 7-10 minutes until the water is just cooked off and the quinoa is cooked through.
7. Toss the quinoa with the greens, basil, mint, and pepper.  Top with tofu, salsa, and sprouts.
8. Enjoy!

Fused

From the other side of a move this dish is almost too good of a fit for the moment; a picture perfect feel if you will.

In retrospect, it never seemed as if all these weeks dominated by the first real, thus stereo-typically nightmarish, NYC move were leading to this equally stereotypical, but wonderful, post-move nesting moment.

And yet, the universe came through.

Somehow from brokers equivalent the devil, to flower filled windows equivalent the garden hosting a dove's nest, we made it.

Maybe being filled with these homey feels laid way for these little nesting bowls to be, but moving or not, they are something you want on your dinner table (read: stack of cardboard boxes for those of you who are moving).

Nesting Bowls

Ingredients

For the meatballs:

• 1 lb ground chicken, turkey, or pork
• 3 cloves garlic, finely minced
• 1 T shallot, finely minced
• 2 t ginger, grated
• coriander
• cayenne
• clove
• cinnamon
• oil

For the nest:

• daikon
• rice vinegar
• vermicilli rice noodles
• lime, zested and juiced
• coconut oil
• salt
• mint leaves
• basil, chiffonade
• spinach
• cucumber, diced
• red pepper flakes, if desired

Combine

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. Peel the daikon then chop it into little sticks.  Stir together some rice vinegar and salt until the crystals are dissolved then submerge the daikon in the bowl, adding more vinegar if needed.  Set aside.
3. Mince the garlic, shallot, and ginger.  Sprinkle the ground meat with the seasonings and gently fold together until well incorporated but not over-mixed.  Roll the mixture into one to two inch sized balls, toss in a little coconut oil, and place on the sheet.  Bake for 15-20 minutes or until cooked, stopping to turn the pieces over and rotate the baking sheet halfway through.
4. Bring slightly salted water to a boil in a small pot.  Add the vermicelli noodles and cook for 2-3 minutes.  Dump into a strainer and rinse thoroughly with cold water.
5. Stir together the lime juice and zest, coconut oil, and salt in a large mixing bowl.  Toss the mint, basil, and large handfuls of spinach with the dressing until well coated.
6. Add servings of greens to bowls then add servings of noodles.  Top with daikon, extra vinegar, and cucumber.  Top with meatballs.
7. Sprinkle with extra herbs or red pepper flakes 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!

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!

Herby Lamb Burgs

Let the noisy pictures act as proof that these burgers are absolutely amazing - so amazing, I couldn't even stop enjoying them long enough to take a real picture!

Why so amazing you ask?

Lamb burgers stay super juicy when cooked so this summer grilling session will remain a hockey-puck-free zone.  These ones in particular are jam packed with onion, garlic, and savory herbs then topped with zingy chimichurri sauce before being softened by some creamy, salty feta whipped Greek yogurt so they are literally dripping with flavor.  Add spinach and a whole wheat bun and we have officially landed in heaven.  Or maybe its the other way around and heaven has officially landed on our taste buds?

Yes, that's it: these burgers are amazing bits of heaven.

Lamb Burgers with Chimichurri, Spinach, and Feta

Ingredients (6-8 burgers)

• 1 pound ground lamb*
• 2 t salt and pepper
• 1 t oregano
• 2 t marjoram
• 2 T onion, finely diced
• 3 cloves of garlic, minced
• 1/2 t cumin
• 1/2 t coriander
• 1/4 t allspice

Toppings

• Rolls of choice
• 2 (generous) T of feta** + 4 oz greek yogurt, whipped together
• Chimichurri sauce
• Spinach, as desired

Combine

1. Preheat your grill until it's somewhere between 350 and 400 degrees.
2. In a large mixing bowl, stir the salt, pepper, oregano, marjoram, cumin, coriander, and allspice until evenly combined.
3. Add the lamb, onion, and garlic, and mix the ingredients without mashing them.  
4. Use a 1/4 or 1/3 measuring cup to portion out the meat, then shape into a patty as best you can.
5. Place patties on the hot grill and cook for a few minutes on each side until cooked to a desirable temperature.  I found medium/medium-rare took about 3 minutes on each side.
6. Spread a little feta mix on one side of the bun, top with spinach, a burger, drizzle with chimichurri and enjoy!

*Remember lamb is a non-lean meat so you don't have to grease the grill as you might with a turkey burger.

**I use imported feta made with sheep's milk.  Note: feta is naturally a very salty cheese so I do not recommend adding salt to this topping.