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!

Crispy Salmon Tabouleh

My apartment's semi-broken thermostat is finally reporting an all time low temp of eighty degrees.

If you read that thinking I'm going to enjoy a minute of the 'coolness' you're wrong.

It means I've finally been given reason to re-embrace the ovencentric life.

An end of summer oven meal should be made with caution however.

Balance between components is crucial.

A completely hot meal on a warm day is not refreshing, cold meal on a warm day leaves you wanting for something more, but a half hot and half cold meal is the perfect medley.

Aim for this balance by literally splitting your meal in half.

Here our meal's cool half boasts bulgur texturized with sweet snow peas, spicy radish, crispy cucumber, and fresh mint that cozy up to a steamy lemon salmon filet, in a perfect balance for a warm summer's day.

Lemon Salmon with Bulgur Salad

Ingredients

For the salmon:

• 1 -2 lemons, juiced
• 3 cloves garlic, chopped
• 12-16 oz salmon filet, skin on or off
• Salt and pepper, as desired

For the bulgur:

• 1 c bulgur
• 2 1/2 c water
• 1/2 lemon, juiced
• olive oil, as desired
• salt and pepper, as desired
• 1/2 c mint leaves, chiffonade
• 1/2 c cucumber, chopped
• 1/2 c snap peas, chopped
• 3 radish, chopped
• 1 sm shallot minced
• feta, crumbled, as desired

Combine

1. Soak the salmon in the lemon juice and garlic for 30 minutes.
2. Preheat your oven to 400 degrees, line a baking sheet with parchment paper, and bring the water to a boil in a four cup (or larger) pot.
3. Place the salmon on the middle of the baking sheet, sprinkle with salt and pepper, and bake for 15 minutes or until cooked to liking.
4. Also, when the water comes to a boil turn off the stove top, add the bulgur to the pot, and set aside for 15 minutes.
5. Meanwhile chop your veggies.
6. Drain any excess water off of the bulgur, toss with lemon, oil, salt, and pepper.
7. Gently toss with the other ingredients and top with the salmon.
8. Enjoy!

Two Pea Pasta with Basil Mint Pesto

So technically edamame isn't a pea, which means this is truly a one pea pasta, but our focus isn't on the technicalities here people.

Our focus is on a little lean, green protein that was strong enough to help a dream dish be realized.

A dream dish that is cool and simple enough for a hot evening, complex enough to fuel a soul with enough energy for whatever it may need, and delicious enough to eat again the next day because not even the most dedicated kitchen enthusiast looks forward to turning on their stove twice in the summer.

A dream dish that is different, light, and successful... successful in disguising pasta that is.

What kind of person goes around disguising pasta?  The kind who wants pasta to be more than just a carb, who wants to elevate it to a whole new level, who wants to use it like it's bread aka the god of all carbs, as a pure vehicle for the deliciousness that it carries with it.

After my first attempt at this dish, I found myself staring down at my bowl.  It was good, all the ingredients I dreamed of were in it, and yet something was not quite right.  I had made the basil mint pesto as one normally would but it seemed like a dull comparison to my dream version, the shallots felt out of place, the peas looked like an afterthought since the shells didn't pick them up exactly how envisioned. Staring down at the pieces of edamame trapped beneath the pasta in a pesto bath, I realized my mistakes.

The olive oil in the pesto was too strong for the delicate basil-mint flavor combo but wasn't strong enough to hold the ingredients together in the way I imagined.

It had to go, so in stepped avocado and out came this dream dish!

Two Pea Pasta with Basil-Mint Avocado Pesto

Ingredients

• 1 large shallot
• Red wine vinegar
• 1 small bunch of mint (1 tightly packed cup)
• 1 small bunch of basil (1 loosely packed cup)
• 1 lemon, juiced
• 2 small cloves of garlic
• 1 avocado, ripe
• 4 servings of linguine
• 1/2 c edamame, shelled, frozen
• 1/2 c peas, frozen
• 2 small zucchini, cut into match sticks
• Feta as desired
• Crushed red pepper, for garnish
• Salt and pepper as needed

Combine

1. Mince the shallot, place in a small bowl with a pinch of salt, cover the pieces with the red wine vinegar and set aside.
2. Rinse the mint and basil, remove the leaves from the stems, and add to the bowl of your food processor with the lemon juice.
3. Puree the leaves for two or three minutes until they are minced, then add the garlic and puree again.
4. Add the avocado to the bowl with a pinch of salt and black pepper, puree until smooth, then set aside.
5. Fill a large pot halfway with water, add a teaspoon of salt, and bring to a boil over high heat.
6. Add in the linguine and cook for 5 minutes, then add the edamame and cook for 5 more minutes, then add the peas and cook just until the water starts to boil again.
7. Dump the pasta and peas into a large colander and rinse with cold water - note, not everyone likes to do this but I do.
8. Make sure all the water is drained off the pasta then transfer it to a large mixing bowl.
9. Add the avocado pesto to the bowl and use two forks to toss the pasta until it is thoroughly coated.
10. Toss in the zucchini then use the forks to twirl servings of pasta into bowls or onto plates.
11. Sprinkle with crumbled feta, pickled shallots, and crushed red pepper and 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!

From the Peanut Gallery

Maybe I'm still inspired by the China Through the Looking Glass exhibit I saw this weekend at The Met, but Asian food is seriously the best.

It's also a well known fact that Asian cuisine tastes better when it's hot out and even better still when there is peanut sauce involved.

Although basic, this recipe is the only one I use. It packs in a lot of flavor from the fresh peanut butter base then uses ginger, garlic, and red pepper to deliver a little kick, with just enough soy sauce and vinegar to add some zip.

No judgement to those of you who lick the dish clean after tasting this sauce - it's that good, I promise!

Peanut Sauce

Ingredients

• 1/3 c peanut butter (I use raw)
• 2 T soy sauce
• 3 T unsweetened rice vinegar
• 2 t dried ginger or 1 inch fresh ginger
• 2 t dried garlic or 1 large clove fresh garlic
• 1 T agave
• 1-2 t red pepper flakes
• 1 t sesame oil
• 1/2 lime juiced

Combine

1. Place all ingredients into a food processor and blend on medium-high speed for 2-3 minutes until everything is smooth.
2. If the sauce seems too runny add an extra spoonful of peanut butter and blend again.
3. If the sauce seems to thick add an extra splash of soy and blend again.

Chicken 'n Soba Saute

Ingredients

• 1 inch diameter of soba noodles
• 1 pound chicken, trimmed of fat, cut into tender size strips, lightly oiled and salted.
• 1-2 T vegetable or olive oil
• 1/2 jalapeno, minced
• 1 clove garlic, minced
• 1 carrot, peeled and julienne
• 1/2 red bell pepper, diced
• 1-2 ribs of celery, sliced
• 1 handful snap peas
• 1 lime, juiced

Combine

1. Bring a tall pot of water to a boil, drop in the noodles, and cook according to time on package. Drain the noodles when finished and set aside in a bath of cold water to prevent them from sticking together.
2. Heat a little oil in a pan until it shimmers, add the chicken and brown each side.
3. Toss in the jalapeno and cook for 1-2 minutes.
4. Add in the garlic, red pepper, and carrots and cook for another 1-2 minutes.
5. Add in the celery, snap peas, and lime juice and cook just until the peas look bright.  Then remove from heat.
6. Drain the soba noodles, toss in peanut sauce until well coated and plate.
7. Top with veggies and enjoy!