Please Pass the Stuffing Muffins

 
 
 
 

RECIPE

Crispy on the outside, soft and speckled with flavorful goodness on the inside. There really isn’t anything to dislike about the stuffing muffin. Try em out on your Thanksgiving guests this year and prepare for the compliments to roll into the new year. :)

[MAKES 12 MUFFINS]

Ingredients:

  • 2 loaves of bread - about 14 cups, cut into 1 inch cubes (use what you’ve got- if you’re buying bread just for this I prefer a crusty french loaf)

  • 6 tablespoons olive oil

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1 onion, chopped

  • 2 celery stalks, diced

  • 4 garlic cloves, minced (click here if you need a new garlic press)

  • 2 teaspoons thyme, minced

  • 1 teaspoon rosemary, minced

  • 2 teaspoons sage, minced

  • 4 eggs, whisked (click here if you need a new whisk)

  • 2 cups veg stock

  • ½ cup dried cranberries

  • extra oil, or butter, for pan

Directions:

  1. Preheat oven to 400 degrees

  2. Drizzle 4 tablespoons olive oil, 1 teaspoon of salt and 1/4 of a teaspoon of pepper over the cut bread and bake in the oven on a large baking sheet (need a new one? click here) until slightly dry, about 10 minutes

  3. While the bread is crisping, heat a large sauté pan (click here if you need a new one) over a medium heat and add remaining olive oil into the pan. Sweat the onions with a touch of salt, then add the celery, garlic, cranberries and herbs

  4. Cook until the celery is soft, around an additional 5 minutes

  5. In a very large mixing bowl combine the bread cubes, vegetables, 1 teaspoon salt, 1/4 teaspoon pepper, eggs, and vegetable stock

  6. Mix until everything is slightly wet and well combined

  7. Generously coat the muffin tin in oil or butter and fill each muffin cup equally

  8. Apply pressure to each muffin to pack them in and to form the tops into a traditional muffin shape

  9. Bake for 30 minutes until the top is crispy and the sides are golden brown

Other handy OXO tools featured in the video that you might want to get your hands on include…

Pop Containers

Mixing Bowls

Herb Keeper

Muffin Pan


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Thai Pumpkin Soup

 
 
 

RECIPE

[SERVES 4]

Ingredients:

  • 2 tablespoons coconut oil

  • 1 yellow onion, roughly chopped

  • 3 inches ginger, roughly chopped

  • 4 cloves of garlic, roughly chopped

  • 3 tablespoons curry paste

  • 6 carrots, quartered

  • 1 can of pumpkin

  • 4 cups vegetable broth

  • 1 can of coconut milk

  • ½ teaspoon salt

  • 1 tablespoon cilantro, chopped (for garnish)

  • 1 lime, sliced into wedges (for garnish)

Directions:

  1. Pick your favorite soup pot and heat up the coconut oil over a medium heat

  2. Add in the onion and a touch of salt and saute for 5 minutes until translucent and aromatic followed by the garlic and ginger

  3. Toss in the curry paste and cook it down with the onions for another few minutes

  4. Once it’s all smelling really fragrant add the carrots, pumpkin and vegetable broth with the rest of the salt

  5. Simmer for 30 minutes until the carrots are soft

  6. Puree the entire soup (either in a blender or with an immersion blender) and add the majority of the can of coconut milk

  7. To serve, top each bowl with a little more coconut milk, some cilantro and a big squeeze of lime juice

Foolproof Lemon + Fennel Branzino

 
 
 
 

RECIPE

I know cooking a whole fish can be intimidating, but it's the cheapest and simplest way to acquire the best fish in town. You can look at a fish and instantly tell how fresh it is when it's whole and the skin and bones will help flavor the fish without having to put in any extra work. Yes, you do have to watch out for bones, but we're all adults here and we can chew our food. But if you are feeling squeemish about deboning, you can click here to watch this quick little video.

[SERVES 2]

Ingredients:

  • ½ teaspoon fennel seeds

  • ½ teaspoon cumin seeds

  • 2 teaspoons salt

  • 1/4th cup olive oil

  • Zest of 1 lemon

  • 1 teaspoon honey

  • ½ teaspoon red pepper flakes

  • 1 tablespoon chives, chopped

  • 1 lemon, sliced into thin rounds

  • 1 handful of parsley

  • 4 garlic cloves, crushed with skins removed

  • 2 green onions, chopped into 4 equal sized pieces

  • 1 - 1 pound branzino, scaled, cleaned and gutted (this is something the fishmonger at your market can do… if they sell whole fish, they have a fishmonger)

Directions:

  1. Preheat your broiler, if you don’t have a broiler you can turn the oven on as high as it’ll go

  2. Heat a dry small pan over low heat and quickly toast your fennel and cumin seeds

  3. Gently move the seeds around the pan until they’re aromatic, but not discolored or darkened (about 3 minutes)

  4. Transfer the seeds into a small mixing bowl (or cup) and add the salt, olive oil, lemon zest, honey, red pepper flakes and chives

  5. Wash and dry the fish so it’s clean and ready for cooking

  6. Rub the oil mixture all over the exterior of the fish and also inside the fish so it’s evenly distributed

  7. Slide the lemon rounds, parsley, garlic and green onions into belly of the fish

  8. Broil for 5 minutes on one side and flip to broil for 5 minutes on the other

  9. If you are concerned that it isn’t cooked through use a meat thermometer and check to make sure it’s 145 degrees. The meat should be opaque, moist and firm. If it looks translucent at all, give it another minute under the broiler.

Millennial Beet Hummus

 
 
 

RECIPE

Once I started making this dish I started noticing all the places that hummus could and should be... on a sandwich, served with sliced veggies, thrown on top of a salad, served beneath roasted white fish,  eaten on a cracker.

Hummus makes almost anything more delicious, especially when it's pink and will make any dish look 1000% more fancy.

My only recommendation here is that you use GOOD tahini. A mediocre - bad tahini will really ruin your hummus. My preferred variety is SOOM, but JOYVA is good too!

[SERVES 8]

Ingredients:

  • 2 cloves of garlic

  • ½ teaspoon coriander

  • ⅓ cup lemon juice

  • ⅔ cup tahini

  • 1 teaspoon salt

  • 8 ounces cooked beets (available pre-cooked in the produce section)

  • 2 cans of chickpeas, strained and rinsed

  • 3 ice cubes

  • ¼ cup olive oil

  • Black or white sesame seeds to top

  • 1 tablespoon assorted herbs, chopped (I like dill and parsley)

Directions:

  1. In a food processor combine the garlic, coriander, lemon juice, tahini and salt

  2. Pulse until the garlic is minced in the lemon juice tahini mixture

  3. Add in the beets and chickpeas and pulse again into an almost smooth paste

  4. Toss in the ice cubes and let the blades run until you’re pretty sure there are no more visible ice chunks

  5. Slowly pour in the olive oil with the blades running until the oil is gone and the mixture is finally creamy and smooth

  6. Top with black and white sesame seeds and dill and parsley to serve

Everything Bagel Oven Roasted Potato Chips

RECIPE

CHIPS! You can make em! I love them served as a side at dinner with roasted chicken and a green salad or as a snack if someone is forcing me to watch sports. Only trick here is that you have to WATCH them, they can go from delightfully crispy to burnt very quickly.

[SERVES 2-3]

Ingredients:

  • 1 pound russet potatoes, thinly sliced (use a mandoline if you got one)

  • 2 tablespoons olive oil

  • big pinch of sea salt

  • finished with everything bagel seasoning and black pepper

Directions:

  1. Preheat your oven to 400 degrees

  2. Toss the potatoes in the olive oil and a big pinch of salt

  3. Line them up on a cookie sheet without overlapping the potatoes

  4. Bake em for about 15 minutes and then check on them, since they’re so thin you don’t even need to flip them, but take them out as soon as they turn golden brown

  5. Just before serving toss them with some fresh cracked pepper and everything bagel seasoning

Everything Breakfast Hash

RECIPE

[SERVES 4]

Ingredients:

  • 2 sweet potatoes, diced

  • 1 russet potato, diced

  • 1 red onion, thinly sliced

  • 2 teaspoons everything but the bagel seasoning

  • 6ish ounces of fresh spinach

  • 2 cloves of garlic, minced

  • 1/4 cup olive oil

  • 4 eggs

Directions:

  1. Preheat your oven to 425 degrees

  2. Put all potatoes and onion on a baking sheet and toss with half the olive oil and all of the everything bagel seasoning

  3. Roast for 20 minutes and flip em over to make sure all sides are evenly roasted

  4. Roast for another 15 minutes or so until all the potatoes are soft and a little bit crispy

  5. Add 1 tablespoon of olive oil to large saute pan and heat on a medium flame

  6. Once the pan is hot, add the garlic saute with a touch of salt until it becomes aromatic

  7. Add spinach and cook until wilted, then add potatoes and onion to pan

  8. Mix it all up and add a touch more oil if you want it extra decadent, season to taste

  9. Add remaining oil to pan and fry your eggs however you like

  10. Place 1/4 of the hash in each bowl and top with an egg (and bacon, if you want)





Roasted Broccolini

RECIPE

If you’re looking for the quickest/easiest way to make a veggie side, roasted broccolini is your best friend. It tastes great a little under cooked, or a tiny bit burned… so you can’t really go wrong. Plus broccolini is naturally a little sweet which makes it inherently more delicious than other vegetables.

[SERVES 4]

Ingredients:

  • 2 bunches of broccolini, washed with the tips of the stems removed

  • 1 tablespoon olive oil

  • a big pinch of salt

  • 1/4th teaspoon red pepper flakes

  • 1/4th of a lemon

Directions:

  1. Preheat your oven to 400 degrees

  2. Throw down your broccolini on a baking sheet covered in tin foil (you know, so you don’t have to clean the pan)

  3. Sprinkle salt, red pepper flakes and olive oil over the broccolini and toss to coat

  4. Roast in the oven for about 20 minutes until the tips are slightly darkened but the stems are still bright green

  5. Squeeze lemon over the broccolini just before serving!


Brunch's Best Friend: A Seasonal Frittata

 

RECIPE

There are a few things that are crucial to making an epic frittata...

  1. Sauté your vegetables before adding the eggs (helps remove excess liquid and build flavor)

  2. Whisk your eggs before adding them into the pan (aerates and helps keep the frittata fluffy)

  3. Cook your eggs low and slow (because no one wants tough bubblegum textured eggs)

  4. Slow the cooking process of the eggs by adding fat (milk, sour cream, or butter) in 2 stages

The frittata you are about to make incorporates all 4 principles, resulting in what could be your favorite frittata of all time. Great thing is, you don't need these veggies, herbs or cheeses, you can use whatever you have lying around.

This recipe proudly features some of my favorite OXO products including their garlic press, salad spinner, mixing bowls, frying pan and whisk.

[SERVES 6]

Ingredients:

  • 2 tablespoons olive oil

  • ½ yellow onion, chopped

  • 1 small butternut squash, with skin removed and diced into ½ inch cubes

  • 1 ½ teaspoon salt

  • 3 cloves of garlic, minced

  • 1 bunch of chard, washed and cut with stems separated from leaves

  • 10 eggs

  • ½ cup whole milk

  • ¾ cups mozzarella (or any cheese you have on hand), shredded

  • 2 ounces goat cheese (plus a little extra for the top of the frittata)

  • 1 tablespoon of parsley, chopped

Directions:

  1. Preheat oven to 450 degrees

  2. Heat half of the olive oil in a 9 inch-ish pan over a medium flame

  3. Saute onion, butternut squash and a big pinch of salt, for 5 minutes until the onion becomes translucent

  4. Add in the garlic (followed by a touch more salt) and stir

  5. Thinly slice the stems of the chard and add those into the mix

  6. Once the butternut squash is soft (about 8 minutes or so) chop up the chard leaves and add those in with another big pinch of salt

  7. Remove all the veggies from the pan and set them aside in a mixing bowl

  8. Whisk the eggs with the remaining salt and half of the milk

  9. Pour the rest of the olive oil into the pan and reduce heat to low

  10. Add in the eggs and constantly move them around until they begin to set

  11. When they set they will begin to look a tiny bit like a very lose cottage cheese

  12. At this stage add in the rest of the milk, all of your veggies and cheese

  13. Mix it well to evenly distribute the cheese and veggies

  14. Use a spatula to smooth out the top, as if you were smoothing frosting onto the top of a cake

  15. Move the pan to the oven and cook for 20-25 minutes until the center is set and there is some caramelization happening around the outside of the frittata

  16. Let the frittata sit for a few minutes, as it will continue to firm up

  17. Carefully lie a plate upside down on top of the pan and use oven mitts to invert the frittata onto the plate

  18. Top with goat cheese, sea salt and anything else you’ve got lying around

  19. You can also eat the frittata right out of the pan if you’re nervous about flipping it

 

Three Fancy Toasts

RECIPE

I have a problem, personally, with it being OK to go out and purchase a $15 slice of toast. I'm not saying I never do it, but I'm saying I think it's a problem. I'm an enormous fan of the artisanal bread movement, but when they'll sell you one slice of toast with some avocado on it for the same price, or even more frequently, a higher price than the entire loaf, that seems excessive . Toast is SUCH an easy and fun thing to make at home, and when it's done well it's impressive (as you've seen) and extremely comforting. I hope you'll try these three recipes and find the joy in sharing a meal at home and having people feast on your fancy toast!

PLEASE NOTE - I think it's best to try each of these toasts on different days, no need to stress, try em out when you feel like it and find your favorite!

[EACH TOAST SERVES 4-6]

Cinnamon Crunch Toast: "SF STYLE"

Ingredients:

  • 2 tablespoons room temperature salted butter
  • 1 ½ teaspoons cinnamon
  • 1 tablespoon sugar
  • ¼ teaspoon vanilla extract
  • 4-6 thick slices of bread
  • sea salt

Directions:

  1. Heat a large pan over a medium heat
  2. Beat together the butter, cinnamon, sugar and vanilla
  3. Spread a 1/4th inch layer of butter mixture onto one side of the toast
  4. Place the buttered side down onto the pan and cook for 3 minutes until a crust begins to form and it’s golden brown with some caramelized areas
  5. Flip and lightly toast the 2nd side for minute or so
  6. If the toast isn’t as crispy as you want when you take it out of the pan fear not!  It can take a few minutes to really crisp up once it’s removed from the pan
  7. Sprinkle with sea salt (and if you like a touch more cinnamon and sugar)

Avocado Toast: "LA STYLE"

Ingredients:

  • ¼ teaspoon red pepper flakes (heaping if you like it spicy)
  • ½ teaspoon chives, thinly chopped
  • 1 tablespoon olive oil + extra olive oil for making the toast
  • Zest from ½ lemon
  • 4 thick slices of bread
  • 2 ripe avocados, with pit and skin removed
  • Sea salt for sprinkling

Directions:

  1. In a small mixing bowl (or mug) combine the red pepper flakes, chives, 1 tablespoon olive oil and lemon zest
  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)
  3. Toast bread for about 2 minutes on each side until they’re crispy and just a little bit golden
  4. Throw your avocado into a mixing bowl and use the back of a fork to smash them
  5. Smash until their aren’t any chunks larger than a 1/2 inch (if you’re concerned at all about browning toss in a good squeeze  of lemon juice from the lemon that you zested earlier)
  6. Layer 1/4th of a cup of avocado onto each toast, followed by a nice spoonful of the olive oil mixture and a generous sprinkling of sea salt

Everything Bagel Toast: "NY STYLE"

Ingredients:

  • 8 ounces block cream cheese, room temperature
  • 2 tablespoons of chives, chopped
  • 2 tablespoons of red onion, chopped
  • 1 teaspoon olive oil
  • 4 thick slices of bread
  • 2 teaspoons capers (divided evenly between toasts)
  • 2 Persian cucumbers, sliced into thin ribbons (using a mandoline or a veggie peeler)
  • Everything Bagel Seasoning (from Trader Joes)
  • Sea salt

Directions:

  1. In a large mixing bowl beat together the cream cheese, chives and red onion
  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)
  3. Toast bread for about 3 minutes on each side until they’re crispy and just a little bit golden
  4. Give the toasts a few minutes to cool off, otherwise the cream cheese will run
  5. Spread 2 (ish) tablespoons of cream cheese onto each toast
  6. Toss a few capers onto each toast, followed by a few ribbons of cucumber
  7. Top each toast with a generous sprinkling of everything bagel seasoning and sea salt

 

Zesty Peachy Shallot-y Summer Salad

RECIPE

If I'm going to be turning on the grill at all (and by "turning on" I mean prepping the charcoal and crossing my fingers that it gets hot) I like to utilize it as much as possible. I learn a lot by just throwing random things on the grill. It's sort of miraculous how much a fruit or vegetable can change simply by being grilled... sometimes for the better, sometimes not so much. The peach is one fruit that really really changes and becomes seductive on a grill. The caramelized sugars mixed with how richly smoky they become, and how the texture becomes almost like butter (even if your peaches are slightly under ripe) is pretty special. This salad is a great way to utilize the peach, get in some greens, and still keep all your friends happy.

[SERVES 4]

ngredients:

  • 2 ripe peaches, halved with the pit removed
  • 2 large juicy tomatoes, thinly sliced
  • 5 ounces fresh arugula (the amount that comes in 1 container)
  • 1 large ball of burrata
  • 1 shallot, minced
  • 3 chives, thinly sliced
  • 1 teaspoon canola oil
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon thick good quality balsamic vinegar 

Directions:

  1. Turn on your grill, or grill pan, and get it as hot as it can get
  2. Toss peaches in the canola oil and a pinch of salt
  3. Oil your grill if it looks dry (OR ELSE YOUR BEAUTIFUL GRILL MARKS WILL BECOME SUCH GOOD FRIENDS WITH THE GRILL THAT THEY CAN NOT BE SEPARATED) and grill peaches for about 5 minutes until they have good thick char marks
  4. Set peaches aside to cool
  5. In a small bowl combine the shallot, chives, a big pinch of salt and 1 1/2 teaspoons of olive oil
  6. Once the peaches are cool enough to handle slice them into slivers (I like to cut each half into 4 slices, but you can do whatever feels right for you)
  7. On a serving platter make a layer of tomatoes, followed by a layer of peaches
  8. In a mixing bowl combine the arugula with the rest of the olive oil, all of the balsamic and another big pinch of salt
  9. Put the arugula on top of the peaches
  10. Carefully rip open and lie the burrata on top of the arugula
  11. Finally, spoon a generous portion of the shallot-y olive oil over the burrata
  12. Serve with some fresh cracked pepper if you want

 

Basillion Dollar Watermelon Salad

RECIPE

[SERVES 4]

Ingredients:

  • 1 small seedless watermelon, cut into 1/2 inch cubes
  • 2 Persian cucumbers, chopped
  • 1/2 cup basil leaves, torn or julienned 
  • 3 ounces feta cheese, crumbled
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 2 cloves of garlic, minced

Directions:

  1. In a small bowl whisk together the olive oil, salt, apple cider vinegar and garlic
  2. In a large bowl toss the dressing with the watermelon and basil
  3. Select a serving vessel and pour in the watermelon, followed by the cucumbers, feta and green onion
  4. Serve COLD

Rosemary Smashed Potatoes (SSRI substitute potatoes)

 
 

RECIPE

If you love potatoes and you like to smash things this recipe is for you.  

This recipe has only 5 ingredients and is an amazing side dish.  Plus it’s therapeutic to take all of your frustrations out on the potatoes. All you need is your favorite flat kitchen tool to smack. I usually use a fish spatula, but you can use basically anything. Honestly, even though it’s not flat the underside of a ladle works. 

So have fun and you can thank me later.

[SERVES 4]

Ingredients:

  • 10 small yukon gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon maldon salt
  • 1 teaspoon fresh cracked pepper
  • A few sprigs of rosemary

Directions:

  1. Preheat your oven to 425 degrees 
  2. Line a sheet pan with parchment
  3. Throw the whole potatoes on there 
  4. Use a lil knife to poke some holes into each potato
  5. Toss in half of the olive oil and all the salt and pepper
  6.  Bake until they’re fork tender, about 40 minutes
  7. Smash those potatoes with a flat object
  8. Once they’re sufficiently put in their place drizzle with the rest of the olive oil
  9. Toss rosemary onto the baking dish 
  10. Cook until the edges begin to look crispy, another 15 minutes or so
  11. Finish with a little more salt, and perhaps some red pepper flakes

Vanilla Bean Café au Lait

RECIPE

If you're looking for an easy way to mix up your morning coffee routine, this is for you. It's also great to serve a crowd on a Sunday morning. Use the leftover simple syrup for cocktails later on in the day!

[SERVES 4]

Ingredients:

Simple Syrup:

  • ½ cup sugar

  • ½ cup water

  • Pinch of salt

  • 1 vanilla bean

Café au Lait:

  • 2  cups 2% milk

  • 2-3 tablespoons vanilla simple syrup

  • 2  cups strongly brewed coffee

  • whipped cream (optional)

  • cinnamon (optional)

Directions:

Simple Syrup:

  1. In a small pot combine the sugar and the vanilla bean

  2. To ensure maximum vanilla flavor, open up the bean, scrape out the seeds and add the seeds and vanilla bean both to the sugar

  3. Rub the sugar between your hands well to incorporate the vanilla into the sugar

  4. Add water and salt to the pot and bring to a boil

  5. Boil until all the sugar is dissolved

  6. Transfer to a small container and keep in your fridge until it’s all used up

Café au Lait:

  1. Combine your desired amount of sugar with the milk into a small pot (if you just made your simple syrup you can use that pot without cleaning it before use)

  2. Heat it up until it’s really hot but hasn’t yet boiled

  3. If you have a large teapot, chemex, coffee pot or french press you can also combine the milk and coffee before serving and let everyone pour their own, which is what I like to do

  4. Or, if you’d like to serve it in individual cups, pour ½ cup of coffee and ½ cup of vanilla milk into each cup and top with whipped cream and cinnamon (if desired)

Olive Oil and Summer Strawberry Breakfast Cake

RECIPE

How come you can have pancakes for breakfast, but not cake? I think we bring back cake for breakfast. Who is with me?

This guy here is one of my favorites because it's incredibly moist, easy to make, and the fruit can be swapped out based on the season.

[SERVES 8]

Ingredients:

  • 1 ½ cups whole wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup sugar

  • 1 teaspoon orange zest

  • ¼ cup fresh orange juice

  • ¾ cup organic whole milk vanilla yogurt

  • 3 eggs

  • 1 ½ teaspoons vanilla extract

  • seeds from 1 vanilla bean

  • ½ cup olive oil

  • 5-6 strawberries, cut into quarters

  • loaf, cake or bundt pan

  • whipped cream with maple syrup and orange zest for serving (optional)

Directions:

  1. Preheat oven to 350 degrees

  2. Coat your baking pan with a bit of olive oil, and if you have the time, line the bottom of the pan with parchment paper

  3. Place the cut strawberries in the bottom of the pan

  4. In a medium bowl combine flour, baking powder and salt and whisk

  5. In another medium bowl combine 1 cup sugar and orange zest, use your hands to incorporate the zest into the sugar  

  6. Add orange juice, yogurt, eggs and vanilla extract

  7. Scrape all the goodness out of the insides of vanilla bean and add that to the party

  8. Mix until well combined

  9. Gently stir dry ingredients into wet

  10. Once the ingredients look fully incorporated add the olive oil and gently fold it in  

  11. Pour batter into baking pan and bake for 30-35 minutes

  12. Cool for 20 minutes, then invert onto a serving platter for added drama

  13. If you’d like this would be a great time to whip up some cream or serve with extra strawberries and powdered sugar

 

Horseradish and Arugula Salad

 
 

RECIPE

I love to serve a great crisp and simple green salad with a zingy dressing to balance the delicious unctuousness (my boyfriend's favorite word) of a dish like short ribs or beef bourguignon.

If you wanna chat about horseradish let me know, I always love to turn new people on to one of my favorite roots!

[SERVES 6]

Ingredients:

Dressing:

  • 1/4 cup fresh horseradish, zested
  • 1/4 cup olive oil
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon fresh tangerine juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon stone ground mustard
  • 1 1/2 teaspoons honey
  • 1 teaspoon white wine vinegar

Salad:

  • 3/4 pound baby arugula
  • 1 tablespoon parsley, chopped

Directions:

  1. Combine all salad dressing ingredients in lidded jar 
  2. Shake well  
  3. Taste to make sure you don’t want to add any more salt, sugar or acid
  4. Grab your favorite salad bowl 
  5. Toss all salad ingredients together before serving (BORING) or slightly salt the arugula, dress the greens, sprinkle with a big pinch of salt and the parsley.

Torn Sweet Potatoes with Chili and Lime

RECIPE

They're great hot, they're good cold. They're sweet, salty, a little spicy and pair like a dream with a grilled skirt steak or a summer BBQed chicken. What more could you want?

[SERVES 4]

Ingredients:

  • 3 sweet potatoes
  • 1/2 juicy lime
  • 1 tablespoon olive oil (or melted butter)
  • 1/2 teaspoon chili powder (or less if you prefer)
  • 1 teaspoon cilantro, chopped (optional)
  • salt and pepper

Directions:

  1. Preheat your oven to 375 degrees
  2. Poke a few holes in each potato and roast in the oven until super soft, about an hour
  3. Set aside to cool and turn on your broiler
  4. Once cool enough to handle, tear each sweet potato into 5 or 6 chunks and put under the broiler until they begin to caramelize and get a little blackened in a few areas
  5. Pile them high on a plate and drizzle olive oil (or butter) over the potatoes, give 'em a big squeeze of lime, a generous sprinkling of chili powder and season with salt and pepper to taste. If you want cilantro, you can throw that on as well.

 

 

 

Charred Corn Salad with Cornbread Croutons

RECIPE

If you live in LA, than you've been to a Hillstone Restaurant. There are like a billion of them and they're always crowded. You might walk in and think "WHY IS THIS CHAIN SO CROWDED ALL THE TIME?!?" ... but then you eat the food and you're like "OH YES THIS FOOD IS SO GOOD." Where was I going with this? Oh yes, the cornbread. They have THE BEST cornbread, so I found the recipe and yoinked it.

In trying to come up with a really delicious salad to highlight summer corn, I thought, why not up the corn salad with my favorite cornbread croutons. Corn on corn on corn.

[SERVES 5]

Ingredients:

For the Croutons:

(This portion is NOT my recipe, it's the recipe for the cornbread at Hillstone... my favorite cornbread)

  • 1 1/4 cups all purpose flour
  • 1 cup fine cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 4 eggs
  • 1 - 15 ounce can of creamed corn
  • 1 4.5 ounce can of mild chilies, chopped
  • 1 1/2 ounces shredded white cheddar
  • 1 1/2 ounces shredded jack cheese
  • 1 1/2 sticks of butter, room temperature
  • 2/3 cup sugar
  • cooking spray

For the Salad:

  • 4 ears of corn
  • 1 tablespoon canola oil
  • 1 tablespoon olive oil
  • 1 tablespoon red onion, chopped
  • 2 teaspoons lime juice
  • 1/4th teaspoon red pepper flakes
  • 1/4th teaspoon rosemary, minced
  • salt and pepper to taste

Directions:

For the Cornbread Croutons:

  1. Preheat oven to 400 with your cast iron skillet in the oven, if you don't have a cast iron skillet a 9 by 9 baking pan will work
  2. Whisk the flour, cornmeal, baking powder and salt into a small bowl
  3. In another, larger, bowl beat together the eggs, creamed corn, chilies, and cheeses
  4. In a totally separate bowl (I know, it's a lot of bowls) mix together the butter and sugar
  5. Pour the butter into the egg mixture and combine until just incorporated
  6. Then gently fold the fold the flour in until, again, the mixture is barely incorporated 
  7. Spray the hot, hot pan with a thin layer of cooking spray and pour in the batter
  8. Cook for about 30-35 minutes until the cornbread doesn't jiggle when you touch it on the top
  9. Once the cornbread has cooled, cut it up into cubes to sprinkle on top of the salad
  10. If you want to make the cornbread a day before serving, simply cut up the cornbread just before assembling your salad and broil to crisp it up and give it some new life

For the Salad:

  1. Coat the corn in the canola oil and sprinkle with salt
  2. Grill or broil the corn until charred on one side (I only char the corn on one side because I like it still crisp, but if you like a more cooked corn, have at it)
  3. When the corn is cool enough to handle, cut the corn off the cob
  4. Combine the corn, red onion, lime juice, red pepper flakes and salt and pepper to taste
  5. Just before serving top with cornbread croutons and fresh rosemary

Bratwurst's Best Friend - Garlicky Cabbage with Mustard Seed

RECIPE

There's nothing wrong with piling on bratwurst condiments to hit all the tastes that you're craving, but sometimes it's nice to keep things streamlined. When it comes to outdoor grilling I like to keep things simple by having less bowls out on the table than more. Just makes life easier. So when it comes to sides, I try and consolidate flavors and maximize each dish. You want veggies and mustard and a little acidity on your brat? Great! You're all covered in this one dish. Fear not vegetarians, this is also boss on a veggie burger!

[SERVES 6]

Ingredients:

  • 1 purple cabbage, thinly sliced
  • 1 tablespoon olive oil
  • 2 large cloves of garlic, minced
  • 1 tablespoon butter
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons stone ground mustard
  • 1 teaspoon parsley, chopped
  • salt to taste

Directions:

  1. Heat the oil in a pan over a medium heat
  2. Add the garlic and a big pinch of salt
  3. Saute until aromatic
  4. Add the cabbage with another big pinch of salt and cook until cabbage begins to wilt
  5. Throw the butter and apple cider vinegar and cook until soft, around 10 minutes
  6. Finish with the mustard, parsley and salt to taste

 

Overly Dilled Tzatziki with Crudités

 
 
 
 

RECIPE

This is a real easy recipe, basically the only technique here is to remove excess liquid from the cucumbers so that the yogurt remains creamy and thick. To get the excess liquid out of the cucumber put the cuc bits in a colander and sprinkle with a little salt. Let the salt pull out the water from the cucumber for a few minutes and then ring em out between paper towels like a true animal.

It's best coooollllldddd. Serve with some carrots, cucumber & radish.  Or with pita bread.  Or as a side for chicken.

[SERVES 4]

Ingredients:

  • 1 tub full fat greek yogurt (I am basic, so i like Fage)
  • 1 shallot (minced)
  • 1 clove of garlic (minced)
  • A few sprigs of mint (chopped)
  • Lots of dill (chopped)
  • A few sprigs of parsley (chopped)
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 persian cucumber (chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions:

  1. In  a large mixing bowl add all the ingredients and stir 
  2. Add more salt, pepper or lemon to taste