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.

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

The Easiest Pancakes Ever

 
 
 
 

Pancakes are a magical food in that they basically taste good with everything. You could probably put a shoe on top of a pancake and it would taste alright.  These pancakes here are awesome because they can be made in a blender and kept in the fridge overnight for easy morning pancake action. So if you’re in a huge rush you CAN cook them ASAP, but if you wait until the next day they will be SO VERY fluffy and spectacular.  And make your morning easier.

These pancakes are adaptable and can go sweet or savory.  Top with maple syrup/bananas, blueberry compote/whipped cream, with a fried egg on top, with a little cinnamon and sugar or anything else that you have hanging out around your house.

Serves 2

Ingredients:

  • ½ cup flour
  • ½ cup oats
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 2 tablespoons  vegetable oil
  • 1 egg
  • 1 tablespoon flax seeds
  • 1 tablespoon hemp hearts

Directions:

  1. Combine all ingredients in your blender and mix until smooth
  2. Oil or butter a pan over a medium-low heat
  3. Cook until small bubbles appear on top
  4. Flip and cook until golden brown on both sides
  5. Top with whatever you want

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 160 degrees
  7. Rest for 20 minutes before cutting

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.
 

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.

 

Actually Delicious GF Chocolate Chip Cookies

 
plate of cookies copy.jpg
 

RECIPE

It took me a long time to create a satisfying gluten free and dairy free cookie that I actually wanted to eat. This. Is. The. One.

The dough will be best if you let it rest in the fridge overnight, so put on your big girl pants and don’t eat the raw cookie dough! It’s worth it! Resting the dough is the only way to get your gluten free cookie to have the height of a regular cookie.

[MAKES 16 COOKIES]

Ingredients:

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup honey
  • 6 tablespoons coconut oil
  • 6 tablespoons almond butter
  • 1 egg, room temperature 
  • 1 ½ teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. In a mixing bowl combine almond flour, coconut flour, baking soda and salt 
  3. In a stand mixer, or another bowl if you’re mixerless, cream the honey and coconut oil 
  4. Add almond butter, egg and vanilla 
  5. Carefully mix the flour mixture into the wet ingredients
  6. Stir in chocolate chips and mix just until combined
  7. Roll the dough into balls the size of golf balls 
  8. Sprinkle with a touch of sea salt 
  9. Bake for 12 minutes or so
     

Crispy Pan Seared White Fish

 
 

RECIPE

This dish is suuuuuper easy. Take all the dry ingredients and put them all in a ziplock bag and give it a shake. Add in the fish and shake it. 

When you cook up your fish make sure to give enough room between the filets so they can properly fry. This is a versatile cooking technique that works for lots of different fish and can lean into different cuisines, depending on the spices you select. The spices outlined below are perfect for serving the fish in a fresh tortilla with a big squeeze of lime.

[SERVES 4]

Ingredients:

  • 1 pound sustainably farmed tilapia
  • ¼ cup flour
  • 1 teaspoon ground garlic
  • 1 teaspoon ground onion
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chipotle powder
  • Grapeseed oil for pan (or whatever high heat oil you have)

Directions:

  1. Place all dry ingredients in ziplock bag
  2. Shake ingredients to combine
  3. Add fish into ziplock and shake the hell out of it (after you zip the bag)
  4. Heat pan over medium-high heat 
  5. Cover bottom of pan with oil (approximately 3-4 tablespoons depending on your pan) 
  6. Once the pan is sizzlin’ hot add in the fish  
  7. Cook until both sides are golden brown (about 3 minutes per side)  

Use this fish for my California Crispy Fish Tacos!

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