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

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

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.

Also, it goes without saying that a frittata is the very best egg dish to serve your buds for brunch. It’s easy to make for lots of people, it’s beautiful and you don’t have to eat it right away in order for it to be great. I recently served it to a group of my lady friends for a fun blogger brunch and it was a HUGE hit. Of course, it can’t be served alone for brunch so I also prepped some rosemary smashed potatoes and my horseradish and arugula salad. If you want to see some pics from the brunch, scroll to the bottom!

[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

A special thanks to Dazante Wines, Splendid, Whole Foods Market & West Elm Los Angeles for making our bunch dreams come true.

 

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

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

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

Wine Braised Asparagus

RECIPE

Braising shallots is a great way to add big flavor to simple sautéed veggies. Once you get the technique down you can use it to spice up just about anything you want to cook.

[SERVES 6]

Ingredients:

  • 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)

Directions:

  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
  7. Add a touch of olive oil to the pan and the asparagus
  8. Cook for two minutes, add the shallot mixture back in
  9. Let asparagus finish cooking in the sauce until al dente (cook time depends on the thickness of your asparagus)

Cinnamon Sugar Fries

RECIPE

I'm a sweet potato fan. I like them roasted whole with butter and salt. It doesn't take much to please me when it comes to potatoes. However, if I feel like kicking it up a notch this is a side dish that I really like. They work well as an added bonus to an Herby Chopped Salad, a whole roasted chicken, or my personal favorite, with Saturday Night Turkey Burgers.

These are a healthy alternative to fries, so if only ultra crispy, crackly fries will do right now then these are not the ones for you to try today. However, if you're looking for a gooey, sweet and salty, and lightly spicy vehicle to dip into ketchup, you're gonna love these.

[1 POTATO SERVES 2 PEOPLE]

Ingredients:

  • 1 large sweet potato (cut in half and then into 1/2 inch-ish matchsticks)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon cinnamon

Directions:

  1. Preheat your oven to 400 degrees, if your oven runs hot you might want to choose 375
  2. Place the sweet potatoes onto a baking sheet and toss with the olive oil, salt and chili powder
  3. Bake for 20 minutes and then flip the potatoes
  4. Bake for another 20 minutes until the potatoes are mostly golden brown
  5. If you're willing to risk burnt potatoes and you want them CRISP go ahead and try cooking them for another 10 minutes
  6. Combine the brown sugar and cinnamon in a small bowl and mix them together with your hands to break up any brown sugar clumps
  7. Toss the fries in a bowl with the brown sugar mixture and enjoy hot! 

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
     

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
     

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

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.

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 and chop up kale into bite sized pieces

  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