Summer's End Salad

Although the superstitious part of me is hoping that putting it in writing will create some sort of jinx, if this week's weather is here to stay we may be feeling the official beginning of Summer's End

Shoving as many loads of heat wave worn laundry into my grandma cart as it can carry, I feel as if I could embrace sweater weather with the welcome flick of the fan's off switch; but my sea shore loving heart is not quite ready to let go of the pink tinted tan lines, melty ice cream cones, and adventurous summer nights.

What better way to turn cheek to the cold breeze sweeping through our windows with the impending change of seasons than by celebrating summer with a salad like this?

It's simple and clean because we're of course not ready to turn our ovens on, yet packed with some of the months finest flavors a la peach, tomato, parsley, and is enough to fill your dinner plate (and belly) but light enough to let you compete with the slightest sign of returning humidity.

And with the heat seemingly retreating and days shortening, it seems there is no better thing to ask for than a moment to relax without bathing in our own sweat, to take a deep breath of the cooling evening air, and to enjoy a good eat.

Summer's End Salad

inspired by Cohen

Ingredients

• 1/2 tomato
• 1/2 peach
• Big handful of mixed greens
• 3-5 sprigs of parsley
• 1/4 lemon, juiced
• Olive oil
• Salt, as desired
• Pepper, as desired
• Feta, as desired
• Hazelnuts, chopped, as desired

Combine

1. Slice the peach and tomato.
2. Chop the feta and hazelnuts.
3. Gently toss the greens with lemon, oil, salt, and pepper.
4. Gently toss in the peach and tomato.
5. Sprinkle with feta and hazelnuts.
6. Enjoy!

Jerk

Sometimes life throws a curve ball your way, causing you to lose a few steps backwards, to lose endless hours of sleep, and to take too many deep breaths to count.

Sometimes life is a jerk.

Lately, this is what life feels like: a series of extreme days, nights, and weeks, most of which seem to be countered by some strange and equally extreme blessings, but nonetheless, riding out a chunk of life on a roller coaster will most definitely earn you some grey hairs.

Although I'm not usually one to count my blessings, nor to dwell on my spites with life, getting dragged through the muck lately has lent cause for reminiscing on equally stressful but blessed times, like these same weeks last year, when I picked up life as I knew it, pulled out half my hair, and stumbled my way to a little Caribbean neighborhood in New York that instantly became second home.

Maybe it's because atop the list of life's latest stresses is the fact that I'm once again leaving the nest, but this jerk salmon dream bowl seemed like the perfect fit for a time like this.

It's not because I grew up eating jerk anything, it's because this is a small ode to what made Brooklyn taste as familiar as home - a plate full of flavor, texture, and freshness.

So soak some jalapeno in pineapple juice to kill it's kick, use whatever sauce spice level you can tolerate, let the jerky moments go, and absorb a little taste of what I call home.

Jerk Salmon With Green Rice and Pineapple Pico

Ingredients

For the pico:

• 1/2 c pineapple, diced, with extra juice from cutting board
• 1/2 jalapeno, minced
• 1 T shallot, minced
• salt, just a pinch

For the salmon:

• Salmon (2-4 portions), skin on or off
• Jerk marinade
• 2 T coconut oil
• a pinch of salt

For the rice:

• 3-5 T coconut oil
• 3 small cloves garlic, minced
• 1 T shallot, minced
• 1 c short-medium grain rice
• 1/2-1 t salt
• 1-2 lemons or limes, 1 juiced, 1 sliced (optional)
• Warm water as needed
• 1 c basil, finely chopped
• 2 c parsley, finely chopped
• 2 c spinach, finely chopped
• 1/4 c coconut milk, shaken well

Combine

1. Line a baking sheet with parchment paper and set aside.
2. Combine the ingredients for the salsa in a small bowl and set aside for at least 20 minutes.
3. Stir the jerk, oil, and salt together in a separate bowl, then add the salmon to the dish and gently toss it so it is well covered in sauce, adding more if needed.  Let marinate while refrigerated for 30 minutes.
4. Heat the coconut oil in a large skillet over medium-low heat until just shimmering.
5. Add the garlic and shallot and saute for 1-2 minutes, stirring semi-often to avoid burning.
6. Add the rice and salt and saute for 3-4 minutes, stirring gently but well so the grains are well coated in oil.
7. Add the citrus juice, and citrus slices if using, cook until the juice is evaporated then turn the heat up to high and add 1 cup of water.
8. 
   
• Stir continuously as the water bubbles off, then add half a cup of water.  Continue this process for about 40 minutes.  Each time the water cooks off you'll notice that the water seems "thicker" as the starch from the rice meddles with it.  When the rice is ready it will be soft enough to eat but firm enough to not fall apart, and there should be enough "sauce" to hold the ingredients together.
• After you add two or three half-cups of water, preheat the oven to 350 degrees.  This usually takes 10 minutes, after which you should place the salmon on the sheet and bake for 20 minutes - this is roughly how long it will take the rice to finish cooking.
9. Add 2 tablespoons of water, the coconut milk, and the greens, stirring as the water cooks off.
10. Add a large scoop of rice to a bowl, top with a piece of salmon, and a spoonful of salsa.
11. Enjoy!

In the Raw

If we can all agree that granola bars are a special pleasure for snack fiends, I think we can also agree that chomping on the store-bought versions filled with multiple sugars leads to a little self-health-doubt.

Since I'm a full supporter of snacking like a kindergartner,  I decided it was time to create a non-guilty version.

I started down the typical recipe paved path of cereals stuck together, baked bars that were overly reminiscent of dessert, and finally found a combination of simple dried fruit, nuts, and whole oats blended together then pressed into bars that I wanted to make again and again.

For this super Springy version I lightened them up with some lemon zest and lemon juice, which added a welcome brightness to the almond base and led to more doubt.  I felt like the simplistic, naturalness of this recipe was much more wholesome than store-bought bars so I didn't question the sugar levels brought on by the dates, but if they were so healthy why did they embrace a little lightening up?

Thus another version was born!

Although the second batch isn't raw and takes 15 extra minutes to make, it includes a little extra lean protein and visibly lower sugar levels - finally a treat you can feel good about!

Sweet Lemon Almond Granola Bars

Ingredients

• 1 c old fashioned oats, uncooked
• 1/2 c almonds, raw
• 1 T chia or flax seeds
• pinch of salt
• 20-25 dates, pitted
• 2 T lemon zest
• 2 lemons, juiced
• 1 t vanilla

Combine

1. Line an 8x8 pan with plastic wrap.
2. Dump the oats, almonds, coconut flakes, chia seeds, and salt in the bowl of a food processor and blend on medium speed for 1-2 minutes.
3. Add the dates and blend on medium speed for 1 minute.
4. Add the lemon zest, juice, and vanilla then process on medium speed for 30 seconds.
5. The dough should start sticking to itself and pull away from the sides of the bowl.  If this does not happen, add a tablespoon of lemon juice or water and continue blending on low speed until the dough sticks to itself.
6. Use a metal spoon or spatula to spread the dough into the pan.
7. Let set overnight then cut into 6 bars and wrap individually to take on the go or all together in a tupperware.
8. Store in the fridge and enjoy for up to 2 weeks!

Baked Coconut Lemon Almond Granola Bars

Ingredients

• 3/4 c oats, old fashioned, uncooked
• 1/2 c almonds, raw
• 1/2 c coconut flakes, unsweetened
• 1 T chia or flax seeds
• pinch of salt
• 10 dates, pitted
• 2 T lemon zest
• 1 lemon, juiced
• 1 t vanilla
• 2 large eggs

Combine:

1. Preheat the oven to 400 degrees and line an 8x8 pan with aluminum foil.
2. Dump the oats, almonds, coconut flakes, chia seeds, and salt in the bowl of a food processor and blend on medium speed for 1-2 minutes.
3. Add the dates and blend on medium speed for 1 minute.
4. Add the lemon zest, juice, and vanilla then process on medium speed for 30 seconds.
5. Add the eggs one at a time, blending on medium speed after each addition for 30 seconds until well combined.
6. Use a metal spoon or spatula to scrape the batter into the pan.
7. Bake for just 10 minutes then let sit for 10 minutes.
8. Cut into 6 bars and let cool completely before wrapping each individually or placing them all in a tupperware.
9. Store in the fridge and enjoy for up to 7 days!

Lemon Tarts

Spring is here and you know what that means....

Lighter colors, lightened up desserts, and a new season of Game of Thrones of course!

Although the start of this season was immediately followed by grave disappointment that left me doubtful of what would come in the next episode, I knew I could still live that GOT life with some dually festive lemon tarts.

These were made while aiming for a dessert like key lime pie with a brain clouded by dreams of old fashioned lemon poppy seed cake.

Of course the crust is raw and made of wholesome ingredients, and the filling is lower-than-key-lime-pie in sugar and fat (because how else could it land on tbc?), but all-the-gods be damned these pack some serious flavor.

The lemon mousse balances perfectly between something that is satisfactorily sweet and something that is tart enough to just tweak that back of the jaw spot.  The texture of the crust was made to match so instead of biting into a whipped center and getting cut short by a hard crust, your teeth keep gliding.  The blackberry topping adds a little depth to the lemon but can be omitted if you're fruit-phobic.

One small win for the GOT fans and a perfect Sunday treat, enjoy!

Lemon Tarts

Ingredients

For the crust:
(adapted from these Larry Bar's)

• 1/2 c almonds
• 1 c old fashioned oats, dry
• 1 T poppy seeds
• 1 t vanilla
• 25 dates
• 3 T water

For the filling:
(adapted from Bon Appetit, Bouchon, and Ina Garten)

• 2 egg yolks
• 1 egg
• 1/2 c sugar
• 3 T butter
• 1/2 c lemon juice
• zest from 3 lemons

For the blackberry topping:

• 6 blackberries
• 1 T sugar
• 1/3 c water, plus more as needed

Combine

For the crust dough:

1. Toss the almonds, oats, and poppy seeds into the bowl of a food processor and blend for 1 minute until everything is finely ground.
2. Add the dates and blend on medium speed for 1-2 minutes until only small pieces remain.
3. Add the vanilla and water and blend on low speed until the dough pulls away from the sides of the bowl and sticks to itself.  If this doesn't happen, add another tablespoon of water and blend again.

Directions of forming the crusts:

1. Tear plastic wrap into 3x3 squares.
2. Scrape the dough off of the blade of the processor, then roll it into a 1-1 1/2 inch ball.
3. Place the ball between two pieces of plastic wrap, flatten the ball until it is about 1/3 inch thick, place the disc over the top of a muffin tin, remove the top layer of plastic wrap, push in and down from the sides of the disc to fit it into the tin.
4. Use the plastic wrap to fit the crust snuggly into the tin and repeat until you have all your crusts ready.

For the lemon filling:

1. Whisk the eggs, yolk, and sugar in a medium mixing bowl that can be used in a double boiler.
2. Bring 2 inches of water to a boil in a medium pot over medium heat.
3. Fit the bowl onto the mouth of the pot so it does not touch the water line and whisk constantly as the egg mixture heats for 3 minutes.
4. Add 1/3 of the lemon juice and zest, then whisk for another 3-4 minutes.
5. Repeat until all of the juice has been incorporated then continue whisking for another 4 minutes, dropping in slices of butter during this final heating.

Note: at first it will look like there is nothing happening but each time you add the lemon juice the mixture will double in size, becoming light and foamy.

For the blackberry drizzle:

1. On the side, add the blackberries, water, and sugar to a small non-stick skillet.
2. Use a fork to mash the blackberries slightly as they cook and stir often until the mixture is reduced to a syrup.

For the tarts:

1. Spoon the lemon mixture into the tarts until it is level with the edge.
2. Swirl the blackberry mixture across the top of the tart
3. Top with extra lemon zest.
4. Let rest at room temperature for one hour or store in the fridge for up to three days before enjoying!

Not Your Momma's Tuna Salad

Maybe it's the winter blues that have me dreaming of the ocean, but lately topping the list of things I'm craving is everything and anything seafood.

Sure there are many ways to get your fix but this tuna salad will also satisfy the lazy cook in all of us.

Keep this low fat by using artichokes and olives that are stored in water and vinegar or add some extra flavor by opting for marinated versions but either way keep the fennel slices as thin as possible to match the light greens.


The end result is a perfect mix of salty, sweet, and seafood goodness that's far from the mayo mess you're used to and spot on for a lazy, late afternoon lunch.


Enjoy!

Lemony Greens with Tuna, Artichokes, Fennel, and Olives

Ingredients

• 10 garlic stuffed green olives
• 6 artichoke hearts, in water or oil
• 1/2 sm. bulb of fennel, very thinly sliced
• 1 can of tuna, brand of preference
• 1 T oil or mayo
• 2-3 large handfuls of mixed greens
• 1 lemon, juiced
• black pepper, to garnish

Combine

1. Quarter the olives and break apart the artichokes.
2. Toss the tuna in just enough oil or mayo so it is barely coated to keep it from drying.
3. Toss the mixed greens in lemon juice.
4. Toss all ingredients together.
5. Garnish with freshly cracked black pepper and enjoy!

Note: This can be packed for lunch on-the-go but be sure to keep the tuna separate so the flavors don't over-mix.

Hope & Olive

Hope & Olive is one of the few things that makes a trip to Greenfield worth it.

They have creative drinks, an exciting ambiance mellowed by relaxing lighting and decor, pleasant attentive servers who are not overbearing, and, of course, so many delicious sounding meals that it's hard to settle on one to actually get.  

That exact problem was solved by creating this dish.

 While there I enjoyed a dish that I was not confident I could make on my own, then brought the flavor inspo of my second-choice-dish home so I could try making it myself.

Let me tell you, the results of the experiment did not disappoint!

This is a perfect summer recipe: herbs greet you on your first bite and lemons fills in for the finish.  The salad is refreshingly light as the salty feta and olives are matched by cool cucumber and tomatoes, with the nutty quinoa and hearty kale creating a structured background.

Make this dish at your own risk - it's so good you'll want to eat it every day.

Herb and Lemon Crusted Chicken with Mediterranean Quinoa

(inspired by Hope and Olive)

Ingredients

For the Chicken

• 1 1/2 lbs chicken breasts, cleaned (or Salmon)
• 1 lemon, juiced
• 1 T olive oil
• 2 t oregano
• 1 t basil
• 1/2 t crushed red pepper
• 1/2 t coriander
• 1/4 t cumin
• 1/2 t garlic
• 1 lemon, sliced

For the Quinoa

• 1 c dry quinoa + 2 cups water
• 1 T basil
• 1 T oregano
• salt and pepper
• 2 T olive oil
• 1 C grape tomatoes, chopped
• 1/2 can olives
• 1/2 c seedless cucumber, diced
• 4-6 leaves kale, chopped
• 1 shallot, finely chopped
• 4 T feta
• Balsamic reduction, to taste

Combine

1. Place the chicken in a dish with the lemon juice and let marinate for ~30 minutes while refrigerated.
2. While you wait mix the oregano, basil, peppers, coriander, cumin, garlic, and salt together; wash and chop your veggies; preheat your oven or grill to 350 degrees; and line a baking sheet.
3. Use a fork to remove the chicken from the lemon bath, letting excess juice drip off.  Brush the chicken with a little olive oil, then sprinkle with the herb mixture until the pieces are well coated.  Cook the chicken and lemon slices until cooked through.
4. While it cooks bring the water, quinoa, basil, oregano, salt, pepper, and oil to a boil until the water is level with the quinoa, then reduce to a low simmer and cover until no water remains and quinoa is completely cooked.  Fluff the quinoa with a fork and let cool slightly.
5. In a large mixing bowl toss the quinoa with the tomatoes, olives, cucumber, kale, shallot, and feta.  Drizzle with balsamic reduction.
6. Plate the quinoa, top with chicken, and enjoy!

Beet the heat

Not long ago, in a little New England bistro, I got a surprise introduction to macerated beets.

Upon first bite it was obvious that something was different: they were too bright and fresh tasting to be roasted, retained a distinctive crunch that would be unobtainable from boiling, yet they are still softer than a raw beet would be...

I looked up at my friend, "How did you make this??"

Apparently soaking beets in vinegar, salt, or sugar (similar to how we sugar berries for a pie) will soften them up to the point that you can enjoy them on a salad without breaking your teeth and without turning on your oven in the mid-summer heat wave.

Sold?

So was I.

The bistro's method is to julienne (ie. match-stick) the beets, sprinkle them with sugar, salt, and pepper, then cover them in vinegar over night.  I omitted the sugar and included lemon juice and zest to add a little flavor but the overall product is the same - simple, edible, summery, heat-free.

Heat-Free Beet Salad

Ingredients (makes roughly 3 large salads)

• 1 large beet: peeled + grated or julienned (cut into matchstick sized pieces)
• 1 lemon, juiced + zested
• 1 t salt + pepper
• Apple cider vinegar as needed
• 2 small carrots, peeled + grated or juilienned
• 1 oz goat cheese, per salad
• 1 T pepitas, per salad
• 1 large handful of arugula, per salad

Garnish

• Olive oil
• Lemon zest
• Salt and pepper

Combine

1. To macerate the beets: dump them into a lidded container with the lemon juice, salt, pepper, and 2 teaspoons of lemon zest.  Cover them rest of the way with vinegar then shake well until the liquids are well combined.  Store in the fridge for at least 4 hours but not more than 8 (soaking them for too long will cause them to lose all their flavor and get too soft).
2. Sprinkle a bed of arugula with the beets, carrots, goat cheese crumbles, and pepitas.
3. Drizzle a few tablespoons of the leftover beet vinegar over the salad, then drizzle with a little olive oil, and garnish with lemon zest.
4. Sprinkle with salt and pepper then enjoy!

Drunken Pasta

Adding veggies to booze covered pasta totally makes it okay to eat the booze covered pasta.


At least that's my mentality when I feast on this and although I don't eat pasta often, this is absolutely my most-made pasta dish.  Not only does it taste delicious while enjoyed on the couch in your pjs, but it tastes equally delicious when consumed at a dinner table with candles and wine and fancy stuff.


A lazy dinner that can double as a man-approved date night, what more can a girl ask for?

As mentioned above, each time I make this meal it's slightly different than the time before because this dinner is extremely adaptive and also is great for emptying out the odds and ends from of the fridge.  Here are some suggested changes:

• Sub red peppers for the mushrooms - this is best if you also sub two slightly spicy sausages for the chicken
• Use any green you like, just make sure there is lots of it.  My favs are kale, baby spinach, or swiss chard.
• Booze that works: white wine, summer beers, lagers.  I was drinking a Sam Summer while making this particular meal so in it went - lemoney and delicious!
• Any herbs will complement this dish, I usually try to keep it to one or two.  My favs are basil, oregano, or parsley.
• Bacon is also a great substitute or addition to the chicken (try to refrain from adding a whole pound, two slices per person works)

Some notes:  I usually leave my spices and oil right next to the stove so they are on hand when I need them.  Start by setting your water to boil, then prep your veggies followed by the chicken - this way everything is ready to toss together so you will have less running around to do.  It's also extremely helpful to keep a strainer handy so you can avoid over-cooking your pasta.

Drunken Pasta

Ingredients

• 3 servings of dry pasta of choice
• 1 small onion chopped (I use vidalia or sweet)
• 3 large cloves garlic, chopped
• 1 pound chicken breast
• 1/2 - 1 1/2 t crushed red pepper (if you don't like heat start small)
• 1 t oregano
• 1 t basil
• salt and pepper to taste
• 4-5 T olive oil
• 8 mushrooms, sliced (or half a red pepper chopped)
• 1/2 c booze of choice
• 3-4 cups of greens roughly chopped (I used 3-4 large leaves of kale)

Optional

• 2-3 lemon slices or a squeeze of juice from half a lemon at the end
• cheese to garnish

Combine

1.  Fill a tall-sided pot 3/4 of the way with water and dump in a teaspoon/pinch of salt.  Place over a burner on high heat, once the water is at a rolling boil dump in the pasta and set a timer for the appropriate cook time.  Drain when ready and set aside.
2. While you wait for the water to boil prep all your veggies then set aside.
3. Cut any excess fat off your chicken then cut into 2-bite-sized pieces.  Rub with 1 tablespoon of olive oil and sprinkle with a little salt and pepper.
4. Heat 2 tablespoons of olive oil over medium heat in a large skillet or a large bottomed pot.
5. Cook the onion for 5-7 minutes until it starts turning clear.  Throw in the garlic and cook for another 2 minutes, keep your eye on it and stir often so the garlic doesn't brown.
6. Push the onions and garlic to the edges of the pan then place the pieces of chicken in the center and sprinkle with the herbs, red pepper, and optional lemon. When there is approximately one or two centimeters of "white" wrapping around the sides of the chicken you can flip each piece.
7. Dump in the mushrooms and cook for 1-2 minutes until they start looking juicy, then pour in the booze and let cook for 1-2 more minutes until the alcohol has cooked off.
8. Toss in the cooked pasta and mix in the greens until they are just starting to soften.
9. Plate, garnish, and enjoy!