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

 

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

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.

 

 

 

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

Spatchcock Chicken with Wine Braised Asparagus

 
 

If you’re squeamish you can purchase your chicken spatchcocked, if you’re a freak like me you'll want to do it yourself!!! First, you’re going to want to make sure you have a good pair of kitchen shears, if you don’t have these then the task at hand isn't going to be very pretty.  Place the chicken breast side down on a clean plastic cutting board, then using the shears you’re going to want to cut out the backbone. Cut from the tail to the neck as close to the backbone as possible on one side, and then repeat on the other side. Once the spine is out, twirl it around like a lasso and then keep it for chicken stock.  There is only one step left and it’s the yucky one...press down on each of the wings at the same time pretty firmly to crack the breastbone, allowing the bird to lie flat. You did it!  Now, onto the recipe...

4-6 depending on your hunger and the size of your bird

Ingredients:

Chicken:

  • 1 chicken (spatchcocked by your friendly butcher, or yourself if you’re brave)
  • 2 tablespoons room temperature butter (grass fed please)
  • 1 tablespoon chives (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 clove of garlic (chopped)
  • 1 teaspoon lemon zest (optional)
  • A big pinch salt
  • A few grinds pepper

Asparagus:

  • 2 tablespoons safflower oil
  • 1 shallot (chopped)
  • 2 tablespoons white wine (something crisp and not too sweet)
  • 1 lemon
  • 2 bunches of asparagus (with the ends snapped off)
  • 2 tablespoons parmesan cheese (optional)

Directions:

Chicken:

  1. Preheat your oven to 425 degrees 
  2. In a small dish combine the butter, chives, parsley, garlic, lemon zest and a big pinch of salt and pepper
  3. Place the chicken in a large roasting pan and pat it dry with a few paper towels
  4. Gently slide your hand below the surface of the skin to loosen the area between the skin and the meat, THIS is where you want that delicious butter to live.  
  5. Evenly distribute the butter and then sprinkle the bird with a bit more salt and pepper
  6. Roast for about 40 minutes until your meat thermometer registers 155 degrees in the thickest part of the breast (careful not to cook it any hotter, or you'll have a dryyyy breast)
  7. Rest for 20 minutes before cutting and serving

Asparagus:

  1. Heat a large sauté pan with oil over a medium heat
  2. Add shallot, salt and pepper
  3. Sweat shallot until translucent and let wine flow in
  4. Reduce for 5 minutes over a simmer
  5. Add fresh lemon juice, start with ½ the lemon, add more to taste
  6. Remove from pan and put aside Add a touch of olive oil to the pan and add asparagus
  7. Cook for two minutes, add the shallot mixture back in
  8. Let asparagus finish cooking in the sauce until al dente
  9. Add a small pat of butter or a touch of parmesan, if you like

To serve, cut up the chicken and serve hot with the asparagus and perhaps the chopped salad or some roasted carrots.
 

Honey Jalapeño "Refried" Beans

 
NWT-Black Beans.JPG
 

RECIPE

This is a recipe that I make all the time. My boyfriend and I go through a ridiculous amount of black beans, it's a good alternative protein source. I serve them on brown rice with some roasted vegetables, in a taco, tossed under a salad, or hell, straight out of the pot. The longer you let the beans cook the more they develope  a texture that mimicks refried beans.

[SERVES 6]

Ingredients:

  • 3 cans of black beans
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 jalapeno, minced
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Juice of one lime
  • ¼ cup cilantro, chopped

Directions:

  1. Heat olive oil in a medium-sized saucepan over medium heat
  2. Once hot add the onion and a touch of salt
  3. Let the onion sweat 
  4. Add the garlic and jalapeno  
  5. Cook until aromatic and everything is soft
  6. Add the honey 
  7. Add black beans 
  8. Add the rest of the salt, pepper and lime juice 
  9. Put lid on pot and simmer for 30 minutes, stirring occasionally
  10. Beans should almost become the texture of refried beans, if this isn’t happening just add a little more olive oil and let them sit a bit longer
  11.  Once soft and a mashed consistency add the cilantro
  12. Add salt, pepper, and lime to taste
     

Leftovers Breakfast Tacos

RECIPE

BREAKFAST TACOS are just a thing that everyone should be able to make. This is the simplest iteration but you can get real creative.  I basically plan on making breakfast tacos every time I make Mexican food at home... or with restaurant leftovers.

[Makes as many tacos as you want]

Ingredients:

Directions:

  1. Heat non-stick pan
  2. Toss in a little oil in there 
  3. Fry or scramble the eggs with a touch of salt
  4. Once the eggs are cooked, put them to the side 
  5. Add some leftover beans and vegetables into the pan (if you've got them)
  6. Remove the pan from the heat and quickly toast the tortillas  
  7. To assemble put some beans on a tortilla, followed by eggs, vegetables, and cilantro, radish and/or salsa that you have left over.
  8. Sprinkle with a little more salt 
  9. Finish with a big squeeze of lime

Herby Chopped Salad A.K.A. The Perfect Instagram Salad

 

RECIPE

This title is only kind of sort of a joke. You know you’ve thought about your plating for an insta pic before… Turns out your stomach and instagram like the same thing, lots of color, varied texture and large bowls.  This salad is a winner because you can basically throw anything in it that you’ve got going on in your fridge, the more vegetables and the more color the better. Use your vegetables before they go bad!  If you’re not into chickpeas and you want to make this salad to take to work feel free to throw on any protein you feel like.

[SERVES 4]

Ingredients:

Salad

  • 2 small heads of iceberg lettuce, chopped
  • ¼ cup olives of your choosing, halved and pitted
  • Small tub of fresh ciliegine mozzarella, quartered
  • ¼ teaspoon dried oregano
  • ¼  red onion, sliced thin and soaked in water  (just trust me)
  • 2 persian cucumbers, chopped
  • a few cherry tomatoes, quartered
  • 1 can of cooked chickpeas (or fresh if you’re cool like that)

Dressing

  • ½ cup olive oil
  • ¼  cup red wine vinegar
  • ¼ cup fresh chopped herbs (I like parsley, chives + basil)
  • Juice of ½ of a lemon
  • 1 shallot, minced
  • 1 clove of garlic, minced
  • salt + pepper to taste

Directions:

Dressing

  1. Combine all ingredients in a mixing bowl and whisk until emulsified
  2. Taste, and add salt, pepper or lemon juice if needed
  3. Dressing always tastes better after it’s settled for a bit, so if you can make it at least 30 minutes before serving that’s ideal.

Salad

  1. Combine all the chopped vegetables into a large bowl (or into a few small to-go containers if you’re meal prepping)
  2. Sprinkle salad with salt, pepper and dried oregano flakes
  3. Toss with dressing just before serving
     

Matzo Ballin'

 
NWT-MatzoBallSoup-1.jpg

RECIPE

Here is the thing about making chicken soup, it isn’t a fast process. Maybe your mom used to basically add a few bouillon cubes to water, dump in some veggies and noodles and make instant soup, which honestly tastes pretty good- but that isn’t what we are going for here. We’re going for your great-great-grandma's version. You have to be patient and just let this happen slowwwlllyyyyy.  So make it on a cold day, start it early, go about your business. 

I like a stock that is made with roasted bones the best. If you happen to make roast chickens often I highly recommend storing the bones in a zip-lock bag in the freezer and pulling them out when it’s chicken soup time.  If you don’t have bones then you can just request that the butcher cut up a chicken into 8 pieces and maybe toss in an extra back bone and neck.

What’s a matzo ball you might ask?  In a word, a dumpling.  A dumpling that really absorbs the taste of your broth and is light yet filling, flavorful yet doesn’t overpower whatever veggie lives in your soup bowl.  

NOTE- if you don’t want to make the matzo balls from scratch you can buy a box of matzo ball mix in any grocery store, add oil and eggs and proceed. 

This stock freezes really well so I always make A LOT and keep it around for the next soup.

[SERVES 8]

Ingredients:

Stock:

  • 1 chicken, cut into 8 parts (make sure the butcher gives you the back and neck)
  • 3 carrots
  • 1 onion
  • 1 parsnip
  • 2 stalks of celery ( don’t you wish you could just buy that?)
  • 1 bunch of dill
  • 1 bunch of parsley
  • 1 bay leaf
  • 1 teaspoon peppercorns

Matzo Balls (this part of the recipe is straight up stolen from Joan Nathan’s NYT matzo balls because why fix what isn’t broken?):

  • 4 large eggs
  • ¼ cup schmaltz (aka chicken fat)
  • 1 cup matzo meal (or ground matzo)
  • ¼ cup chicken broth
  • ¼ teaspoon ground nutmeg 
  • 1 or 2 tablespoons fresh ginger (grated)
  • 2 tablespoons parsley and dill (chopped)
  • 1.5 teaspoons salt
  • pinch of black pepper

Directions:

Soup:

  1. Fill a BIG stock pot with water and add in the carrots, half the dill, half the parsley, onion, celery, parsnip, bay leaf, peppercorns and chicken and bring to a boil
  2. Reduce to a simmer and let it cook slowly for an hour and a half
  3. Chicken should be pretty tender, remove it and put aside
  4. Once the meat is cool enough to handle separate the meat from the bones and throw the bones back into the pot
  5. Put chicken meat in fridge
  6. Simmer for a few hours until it’s a luscious golden color (NOTE-good time to start making your matzo balls)
  7. CAREFULLY strain the liquid into another large pot and discard the soggy sad limp vegetables and bones that are left in the strainer
  8. Salt to taste (you're going to need lots of salt) and serve with the matzo balls, or reheat whenever you want 

Matzo Balls:

  1. In a big ass bowl combine all the matzo ball ingredients
  2. Mix it all together and refrigerate for a few hours, if you’re in a rush, you can also put it in the freezer for a bit 
  3. Bring a large pot of water to boil, add a tablespoon or so of salt
  4. Form the balls to be about the size of a vending machine-sized jumbo gum ball (it can be easier to form the matzo balls if your hands are wet) 
  5. Carefully drop them in the water and reduce the heat to a simmer 
  6. Cook for about 30 minutes and then add them to your soup 

When you’re ready to serve, top the soup with some fresh ground pepper and the rest of the dill and parsley.

 

Brown Rice — That Doesn't Suck

 
NWT-HerbRice-2.jpg
 

RECIPE

So some of us love brown rice and some of us just endure it cause it’s healthy.  I’ll admit that it can be a bland, gummy disaster but by following the recipe below you’ll end up with the perfect rice 98% of the time.

Remember, rice is chill in the fridge for a few days, so make extra and have that fiber hanging out for when you need it. It’s great to throw into a salad, for a quick grain bowl with or even with some over easy eggs.

 

[SERVES 4]

Ingredients:

  • A million herbs equaling approximately one cup (preferably parsley, basil, dill, chives + mint, but you can truly use whatever you’ve got)
  • 1 ½ cup short grain brown rice
  • 1 yellow onion (diced)
  • 1 clove of garlic
  • 2 tablespoons olive oil

Directions:

  1. In a medium-sized saucepan heat up 1 tablespoon of olive oil over a medium heat
  2. Once the oil is hot add the onion and sweat until it’s fragrant and translucent 
  3. Add a generous pinch of salt and then toss the onions into your blender
  4. Add the garlic, herbs, a little more salt, and the rest of the oil into said blender and blendddddd 
  5. Pour mixture back into the pan and simmer for a minute while you prepare rice  
  6. Rinse the rice and add it to the simmering onion mixture and while you're at it add another healthy pinch of salt
  7. Add the appropriate amount of water per the instructions on your bag of rice 
  8. Cook based on time per directions on said bag
  9. Remove from heat and let it sit for 10 minutes before taking off the lid
  10. Fluff with a fork, season with salt and pepper to taste, and serve

Fancy Restaurant Salmon

RECIPE

Salmon is my go-to fish, it’s easy to cook without drying it out, has a delicious fattiness that satisfies serious omnivores and is easy to find at various price points.  It’s also super flavorful, so you don’t have to fuss a lot and can throw a salmon centered meal together quickly. Seriously, this recipe is so simple that it’s almost embarrassing to write it down. 

Remember to take your fish out of the fridge about 20 minutes before cooking, most proteins cook better at room temp.

... and make extra and have some on a salad the next day, or tear it up for salmon cakes. 

OH! Make sure the fan above your stove top is on if you don’t want to have a lingering fish smell to “enjoy”.

[SERVES 4]

Ingredients:

  • 1 ⅓ lb salmon (wild if available, if your choice is previously frozen opt for Atlantic cause it’s nice and fatty)
  • 2-4 tablespoons safflower oil (or other high heat oil)
  • A big pinch of salt
  • A big pinch of pepper
  • 1 lemon (cut into wedges for serving)

Directions:

  1. Take fish out of fridge 20 minutes before cooking
  2. Take your largest non-stick saute pan and heat enough oil to cover bottom over a medium high heat
  3. While pan is heating up cut the salmon into 4 equal sized pieces and pat down with paper towels 
  4. Generously salt and pepper on both sides and place skin side down in the pan 
  5. Once you can visibly see the browning of the bottom of the fish (about 4 minutes) flip it over 
  6. Cook for another 2-4 minutes depending on how well done you like your fish (I personally like it at around 7 minutes total over the medium high flame) 
  7. Carefully remove salmon from the pan and squeeze a little fresh lemon juice over the top   

Goes really well with the short grain brown rice from episode one.

Kabocha Squash (the patriarchy) with Sticky Maple Syrup

RECIPE

Squash is one of the best things about fall/winter.  But lots of folks avoid cooking it because, let’s face it, cutting a rock hard squash is a challenge.  So first, get skilled in tackling the winter squash. Cut off the top and bottom of the squash so it’s stable and then slice it right down the middle. Cause trying to hack through an unbalanced squash can result in a trip to the ER, not preferable. If you still have all your fingers then use a spoon to scoop out the seedy, goopy innards. Then slice the squash into relatively thin half moons (does that make sense? I think that makes sense).  

[SERVES 4] 

Ingredients:

  • 1 kabocha squash (or delicata if you can’t find kabocha)
  • 1 tablespoon maple syrup
  • A few sprigs of sage (roughly chopped)
  • 2 tablespoons safflower oil
  • A few pinches of salt

Directions:

  1. Preheat oven to 400 degrees 
  2. Line a baking sheet with tinfoil or a silpat
  3. Place squash on the sheet and coat with olive oil , sprinkle with salt, and drizzle ½ of the maple syrup
  4. Roast for 20 minutes until the underside is golden brown and flip em over
  5. Add the rest of the syrup and sage
  6. Cook until both sides are golden…. now that there is syrup all over that squash careful you don’t burn it!

Serve hot with a touch more sage and salt or chop it up once it’s cold and add it to your fav grain salad.

Wine-Drunk Short Ribs

RECIPE

Ok, this is another one of those recipes where you just have to be patient. The difference between an hour here can make or break the dish, and you basically can’t cook it too long.  You can start them Sunday morning and have it for dinner Sunday night OR do cook it on Sunday and then reheat it for Monday, short ribs are always more delicious on day two.

Pro Tip: Do not crowd the short ribs when you brown them! They will steam rather than sear and if you’re looking for boiled meat I invite you to go to your nearest jewish deli instead of destroying these beautiful short ribs.

Serve hot, in a sandwich, or cold from the fridge, it’s all good. I like to cut the fattiness of this beast of a dish with a bitter green salad!

[SERVES 4]

Ingredients:

  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • ½ bottle red wine (don’t cheap out and ruin your short ribs with crap wine)
  • 1 teaspoon tomato paste
  • 4 lbs short ribs 
  • ½ bunch of parsley (chopped)
  • A few sprigs of thyme
  • A few sprigs of rosemary
  • 1 bay leaf
  • 3 cloves of garlic (crushed)
  • ¾ container of beef stock

Directions:

  1. Preheat oven to 300 degrees
  2. Generously salt and pepper the short ribs 
  3. Oil a dutch oven and place on medium heat
  4. Brown all sides of the short rib until they’re a relatively uniform color
  5. Set browned short ribs aside and saute the onions, carrot and celery in the rendered fat
  6. Once they’re aromatic and tender add the tomato paste and give it a good stir
  7. Stir constantly until the tomato paste starts deepening in color and it smells bomb
  8. Add the short ribs followed by the wine, herbs, garlic and beef stock  
  9. Once it comes to a boil reduce the to a low simmer 
  10. Simmer until liquid begins to reduce 
  11. Put the lid on the pot put in the oven for 4 hours 
  12. Once the short ribs are fall off the bone tender remove from the liquid 
  13. Strain liquid, discarding the solids, and put the sauce back on the cooktop and reduce it further if you like. The longer it reduces the richer it will be.
  14. Serve short ribs in the braising liquid

Serial Kaler Salad

NWT-Humble-Serial Kaler Salad.jpg

RECIPE

If you’ve enjoyed a kale salad at a restaurant but your homemade salad makes you feel like you’re grazing in a bitter pasture, the secret is the kale massage. Kale only tastes good in a salad if you give it a massage first.  Simply remove those nasty kale ribs, cut up the kale, then take bunches of kale and rub the heck out of them with a bit of dressing.  They should start to look darker and taste less bitter.  

Now that you've thoroughly interacted with your salad, enjoy.

[SERVES 4]

Ingredients:

  • 1 bunch of kale
  • Juice of ½ of a lemon
  • ½ teaspoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • A touch of salt
  • Some pepper
  • 1 pomegranate, seeded

Directions:

  1. Remove the ribs
  2. Place kale in a bowl and add all ingredients except for pom seeds
  3. Massage your kale
  4. Top with seeds to serve
     

Spinaki Lemonato

RECIPE

I Love Dip. 

Not the sour cream/onion soup kind that you stick a potato chip in.
The hummus, baba ganoush kind that you stick a veggie in or smear on pita.

I’ve been obsessed with this spinach dip for years.  I’ve only found it at one restaurant, so I recipe tested endlessly and cracked the code.  Then changed the name by one letter so they don’t get too mad at me.

Dear restaurant, I still order it when I’m in town but I’m not a local anymore.  And I changed the name by one letter.  And yours is still numero ena.

This tastes best cold, so feel free to refrigerate a few hours or the day before serving.  Also, this recipe is the exception to the olden garlic rule.  I know this sounds strange as browning garlic is usually a huge no go but this works, promise.

[SERVES 6]

Ingredients:

  • 2 bags frozen chopped spinach, thawed
  • 1 head of garlic, minced
  • 1 bunch of parsley, chopped
  • 1 bunch of cilantro, chopped
  • ½ cup olive oil (I know, it’s a lot, just roll with it)
  • 2 lemons
  • ½ teaspoon salt

Directions:

  1. Heat olive oil in a large saute pan over medium heat
  2. Once the oil is hot add the garlic and cook until it just begins to turn golden
  3. Turn off the heat and add all the salt, parsley and cilantro 
  4. Ring out the spinach to remove as much excess water as possible 
  5. Add the spinach to the pan
  6. Mix and finish with lots of fresh squeezed lemon juice
  7. Add more salt and lemon to taste

Everyday Roasted Vegetables

RECIPE

So the particular recipe below leans towards some Mexican flavors but you can mix up the vegetables and seasonings in a million ways to create different variations on the theme. You'll find some ideas at the bottom of the post.

OH AND ALSO don’t crowd your veggies in the pan or they won’t be happy and neither will you. Crowded vegetables don't crisp and are so sad and not delicious (if you haven't noticed I mention not crowding vegetables and proteins a lot).

[SERVES 4]

Ingredients:

  • 1 head of cauliflower, cut into small florets 
  • 2 bell peppers (chef’s choice of the colors), cut into thin strips
  • 1 red onion, cut into thin slivers
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle pepper
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon coriander
  • ½ teaspoon pepper

Directions:

  1. Preheat your oven to 425 degrees
  2. Line two baking sheet with tin foil 
  3. In a large mixing bowl combine everything and give it a good mix to coat veggies evenly
  4. Distribute into both pans, leaving room between all the vegetables
  5. Bake for about 30 minutes until the peppers begin to char and the cauliflower is fully cooked

Variations:

  • Onions, fennel + carrots with fennel seeds, salt, and pepper
  • Mushrooms, turnips + parsnips with rosemary, salt, and pepper
  • onions, broccolini + asparagus with lemon zest, salt and red pepper flakes (this combo will take less time to cook)
  • potatoes, green beans + leeks with mustard seeds (or whole grain mustard), salt and pepper

 

Crazy Sexy Cool Chickpea Soup

RECIPE

This soup has a lot of ingredients but it’s easy to make and you’re going to like it when it's done, promise.

You'll need to make a major decision as soon as the vegetables are fork tender... to dirty your blender or not to dirty your blender. I prefer a creamier texture so I blend half of the soup into a puree and then add it back into the pot but you certainly don't have to do that.  

This soup can be vegan if you're on a health kick (or just vegan...), just simply leave out the cream.

[SERVES 6]

Ingredients:

  • 4 cups vegetable stock
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 1 red bell pepper, chopped
  • 1 cup sweet potato, chopped
  • 2 stalks of celery, chopped
  • ½ tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 20 ounces stewed tomatoes (canned or fresh)
  • 1 can of chickpeas (or fresh chickpeas if you’re insane)
  • ½ cup cream
  • 2 cups spinach

Directions:

  1. In a stock pot heat the olive oil over a medium-low heat
  2. Once it’s pretty hot add the onion and cook until aromatic
  3. Add the garlic, carrots, bell pepper, sweet potato, and celery
  4. Cook for 5 minutes, stirring frequently to make sure nothing sticks to the bottom 
  5. Add all of the seasonings and cook for another few minutes until fragrant 
  6. Add the tomatoes, chickpeas and the vegetable stock and simmer until the vegetables are soft, about 30 minutes.
  7. For a creamier texture blend half of the soup into a puree and then add it back into the pot 
  8. For a chunkier texture blend with an immersion blender  
  9. Add the cream  
  10. Put the spinach in the bottom of the soup bowls ladle soup over spinach