The perfect winter salad.

It's so typically me to taste something somewhere and become so obsessed with having it again I can't even hear the person next to me because I'm already figuring out the recipe + ingredients in my head.

This was the case when a friend and I had a little road trip last weekend to do some shopping and lunching.  Both of us being non-wheat non-dairy eating weirdos, we decided a safe bet was a local whole foods to find some snacks.  I'm usually super weary of the cold bar at whole foods because I find most things to have a weird, tangy aftertaste that I'd like to think DIDN'T get there from waiting around too long.   HOWEVER, they had a version of this salad that was so good we both immediately panicked at first bite thinking we didn't get enough.  Yes, my friends are my soul mates.  

When I got home it was all I could think about (that and my new shirt).  The next morning it was all I could think about.  I'm going to the store.  I bought the ingredients with a few tweaks I thought could only improve it and oh did I.  I ate this for lunch that day, lunch the next then went out to buy the ingredients again to have it today.  It's the perfect balance of toasty, nutty cauliflower, chewy, sweet figs, tangy, bright vinegar and salt, smokey pork.  For a vegetarian option a moroccan cured olive would be a great stand in for the meat plus another hearty vegetable to bulk it up wouldn't hurt if you wanna.

Roasted Cauliflower Salad w/Smoked Proscuitto + Dried Fig

1 head cauliflower, chopped into bite sized florets
2 tbs olive oil
1 tbs cumin
handful dried figs, roughly chopped
1/3 cup (or so) of chopped smoked proscuitto (speck, salami, any salty cured meat)
splash of good balsamic vinegar

1. Preheat oven to 400.  Toss cauliflower with olive oil and cumin and a good couple pinches of salt.

2. Roast on parchment lined baking sheet for 15 min or until tender and browned.

3. Add to bowl and toss with remaining ingredients.  Garnish with fresh

parsley or nothing because you wanna dig in so badly.

Slow Cooked Perfection

So, I guess I talked up this dish in my last post and some of you wanna know how to do it yourself?  This is something I created just out of pantry stuff, so feel free to riff on it however you see fit.  I left the measurements wide open depending on how spicy ya'll like your food.  I've done this with whole fat coconut plus more chicken stock plus lemongrass plus fresh herbs but honestly, the ingredients are all so good together and make your house smell amazing when you come home, the most basic elements of the recipe will make it delicious.

Slow Cooker Chicken, Kale +Sweet Potatoes in Coconut Milk

1 tbs coconut oil
12 skinless, boneless chicken thighs
2 tbs ground coriander (fresh is so not necessary here)
1 tbs dried mint
5-8 cloves garlic, grated
1-3" knob ginger, grated
1-2 tbs chili sauce 
1 can light coconut milk
splash of chicken stock (or water)
2 bags/bunches of organic tuscan kale, chopped (or however much your slowcooker can fit)
2 sweet potatoes, peeled and chopped into large 2" pieces
salt to taste
fresh lime juice/zest, fresh chopped cilantro/mint (optional)


1. If your slowcooker base can go on the stove top, do this.  Or, if it can't skip it, or you know, if you're lazy/have no time ive done it without.  Heat the oil in the base and get the chicken started in there with the dried spices and the ginger and garlic.  



2. Place it in the slow cooker and add in the liquids plus the kale, sweet potatoes and a good teaspoonish of salt.


3. Set on low for four hours.  Garnish with a good squirt of lime and fresh herbs to perk up all the flavors.  Devour.

Back by (not so) popular demand?

I know i’ve been over this before, but it’s effin' winter and I’m out of green, pretty things to eat and take pictures of (as you are too, unless you live in california, in which case shutup and eat your perfect produce year round) and it’s time for cabbage.  Uhhhh, don’t groan to me.  Yes, it smells like farts sometimes and yes it MAKES you fart sometimes (you should see a health coach about that?) but that’s cause you’re boiling it and other atrocities.  

I’m telling you if you do one thing in 2014, it is this: roast a cabbage.  And, er, maybe some other stuff.

Roasted Cabbage w/Toasted Caraway &Fingerlings

1 small head green cabbage, cored &chopped into manageable wedges (the same size as your potatoes, duh)

5-6 fingerling potatoes, scrubbed pretty

2 tbs olive oil 

salt + fresh pepper to taste

2 tsp caraway seeds (optional, i know this is a hot topic)

1. Preheat your oven to 425.

2. Combine cabbage and potatoes and oil and use a heaaaavy hand on that salt sprinkle.  Crack some pepps.  Spread out on a baking sheet and roast for about 15-20 minutes until everything is tender and toasty looking.

3. Toast the caraway seeds in a dry pan on medium heat until fragrant and give them a little nudge or two in a mortar and pestle.  Or don’t.  Use them raw and toss them with the hot veggies or don’t use them at all.

I served this with some uncured local keilbasa sautéed with apples and spread a delicious dill-y mustard (like this one) over everything.  It was tasty and you know, polish/german/austrian/slov-ish.  Or something.  (i’m not)

For a good poop, click here

Recently, my boss asked me how I made her kale taste so much better than ever before.  I was a little shocked and of course flattered, so I thought I’d divulge a little secret:  infuse your fat!  

Yeah, that’s it.  I mean there are other things, like if you are leaving the stems on to braise it a little longer, maybe add some acidity with a little lemon, use raisins to add sweetness if it’s bitter or sprinkle some kind of smokey spice here and there.  But, really, an extra 10-15 of letting your garlic and spice really steep in there and everything is suddenly so much yummier.

K, follow with me, guys:

Beans(legumes) for 2014

I think it’s safe to say my tolerance for crazy, rambunctious new year’s eves is officially a thing of the past.  it was never one of my favorite holidays, anyway… especially given my low to zero tolerance for alcohol and people saying “woo!”  yuck.  now that i’ve torn down everything you love about december 31st, let me say one tradition i can get behind is always food.    but you knew that.

most cultures eat some kind of bean to ring in the new year with a symbol of prosperity.  maybe it’s because they’re round like money?  maybe it’s because they’re relatively easy to prepare when you’re still half drunk from the night before.  

lentils are a staple food in my house.  i like to make a big batch on Sunday and eat them throughout the week for lunch or sides, etc.  my go-to are the small, green De Puy lentils because they retain their shape and have a more substantial texture.  i usually make them in a traditional french preparation (mirepoix, dijon, red wine vinegar, tomato paste) but lately i’m all about a more simple approach with much less chopping.  this recipe is loosely based on one from Saveur, but i’ve adjusted it for things that usually exist year round in my pantry.  i’ve done it as simply as just the garlic and oil and salt and it’s still brilliantly sharp and garlicky.  

Garlicky Lentils

1 cup french lentils, rinsed

6 tbsp olive oil

1/2 medium onion, quartered

1 bay leaf

12 cloves garlic, minced

1 tsp ground cumin

1/4 tsp allspice

1 tsp dried mint (or a handful of fresh if you have it)

1 tbsp flat leaf parsley, minced

salt + fresh pepper 

1. Bring lentils, onion, bay leaf, 3 cups water and a few good pinches of salt to boil in a saucepan, reduce to simmer and cook for about 25-30 minutes until tender.  Drain and set aside.  

2. On low heat, add 3 tablespoons of oil with garlic and let it barely simmer for about 10 minutes to infuse the oil.  When it becomes fragrant remove the pan from the heat and whisk in the remaining ingredients save for the fresh herbs.  Add all to lentils and toss to combine, season well with salt and fresh pepper.  Add in the herbs and toss, serve warm or room temp.  This obviously gets so much better the longer it sits.

roasting away

The time of year almost always dictates what I want in my belly.  lately, its toasty, hearty, well seasoned and spicy foods.  get away from me with the raw, the pure, the light and the watery.  i'm sure it's no secret to you that winter makes you crave more substantial, belly filling, soul warming dishes but i literally had a date with my friend last week during which we went grocery shopping, made a pot roast and mashed potatoes and fell asleep.  

for lunch at home, i usually make myself a bunch of roasted veggies with new spice combinations (fennel, mustard seeds, coriander, cumin) that i roast and crunch up in my new mortar and pestle i bought myself for my 29th.  oh, you don’t have one of those?  you should.  they’re like, ten bucks and freshly ground spices are INSANE on everything from popcorn to avocado toast.  

really, though, pick a delicious vegetable, combine it with a high roasting temperature, a good pinch of salt and grind of fresh pepper and you’ve got a pretty foolproof, winning recipe.  cauliflower is my top pick for this treatment, i have to say.  the high heat alone makes it come into this amazing, nutty, caramelized almost meaty treat.  These also make a proper meal with a big bowl of lentils or well sauced grains.  

Roasted Cauliflower w/Cumin + Coriander

2 tsp cumin seeds

2 tsp coriander seeds

1 head cauliflower, broken down into large florets

2-3 tbsp olive oil

salt + fresh pepper

pinch cinnamon (optional)

1. Preheat oven to 450.

2. In a small sauté pan, toast the spices on a low flame just until fragrant.  Remove to mortar &pestle and grind up a bit.  If you don’t have use of whole seeds or a mortar, just use the ground variety in the same amounts or a little more as they seem to be a little more lacking in flavor.

3. In a large bowl, add cauliflower florets, olive oil, toasted spices, a couple good pinches of salt and grinds of pepper.  Dump onto a parchment lined baking sheet, or silpat if you have it.  If you cut up your cauliflower, I like to lay it out on the flat side so it gets nice and crunchy.

4. Roast about 15-20 min until tender.

Roasted Romanesco w/Chili + Lemon

1 head broccoli romanesco, cut into florets

2-3 tbsp olive oil

1/4-1/2 tsp dried red chili flake

zest of lemon, reserve half to squeeze on at the end

salt + fresh pepper 

1. Preheat oven blah blah blah you know same deal.

2. Toss your florets with oil, spices and again a good amount of salt and fresh pepper.  

3. Roast for 15 min until golden.  Remove from oven and toss with lemon juice and some fresh grated pecorino if you’re so inclined.

YOU GOT SOME EFFIN GRATITUDE!

YES!! Thanksgiving is here again.  This is my favorite holiday, folks.  True, I love a good spread but I also lovelovelove sharing it with my favorites.  This year I am giving up the reigns and letting my inner food control freak chillax.  I'll be a guest for the big day and I've promised to only be bringing a COUPLE dishes.  I promised.  No dessert (you know about No-Sugar-November, right?), no appetizers, just some delicious vegetable based sides and my giant PMSing appetite.  I know… good timing again, body!  Okay, maybe one appetizer.

I posted this recipe on my instagram a while ago as I had some leftover cashew cream and wanted to make a super quick &decadent sidedish one weeknight.  Everyone went a little wild on it, so here's the recipe, dudes!  This would, of course, make a super appropriate side dish for the big day and really any night of the week.  Oh, and I know you're thinking, "you're out of your mind i don't want to soak cashews just to make one dish", cause that's what I usually am.  However, thanks to a very beautiful, brainy friend of mine recently I was informed soaking is a thing of the past and just adding boiling water to the cashews about 10 minutes before using them does all the work 8 hours of soaking does JUST LIKE THAT!  Yup.  Sorry for blowing your mind so close to the holiday, guys. 

Braised Fennel in Cashew Cream

3 bulbs fennel, trimmed of stalks (save a couple pretty fronds for garnish)
1 tablespoon butter
1 tablespoon extra virgin olive oil
salt + pepper
1/2 cup cashew cream (recipe below)

1. After you cut off your stalks from the fennel, cut the bulb in half, then quarters, making little half moons.  Trim out the core just so that each moon is still held together.  If the outer leaves look gnarly or super tough trim those off, too.  Same for the base.  Just make sure they're all relatively the same size and free of any super tough ends.

2. Melt the butter and oil in a big skillet with a lid.  When it gets foamy, add in your fennel in a single layer with a cut side down to achieve some good color.  Let them cook for about 8 minutes on that side, then carefully flip them puppies over + give them a good salt sprinkle and pepper grind.

3. After another 8 minutes on that side, dump in about 1/4 water to the pan and quickly cover it.  Let it steam for about 15-20 minutes, checking for tenderness and water level.  If your lid isn't super tight, your water will evaporate faster so you may need to add more in. 

4. When the fennel is fork tender and the water is evaporated pour in your cashew cream and give the pan a little shake.  Serve it up!!

15 Minute Cashew Cream

1 cup cashews
1 cup (give or take a couple tablespoons) unsweetened almond milk
1 clove garlic
1 tablespoon nutritional yeast (or pecorino if your tummy can handle it)
1 tablespoon fresh lemon juice
1/2 teaspoon salt
pinch of nutmeg + white pepper

1. Boil water and pour over cashews and let them sit covered in a heat proof bowl.

2. While that happens, bring your milk up to steaming in a small saucepan on the stove.

3. When your cashews feel mushy add them to your food processor or blender and add in the garlic and seasonings.

4. Turn on processor and begin to blend, adding in milk little by little until smooth.  This can take about 5 minutes or so and sometimes all the milk or a little more.  Obviously, you can make it as thin or thick as you want.  I like it around the texture of a heavy dairy cream.

This will last in your fridge for a good while, if you want it to last longer you can use garlic powder instead of the fresh garlic.  In this savory form, add it to your pasta sauce, veggies, drizzle on tarts, the possibilities are endless and most importantly, delicious. 

Grilled everything

Oh, man, I am stoked.  I've been waiting to make this suburban house a home for so long.  What do I mean by that?  Yes, I mean waiting to buy a grill.  I finally feel like a full-fledged suburbanite with my giant tongs and apron slapping off mosquitos in the back yard while my dinner sizzles and my neighbors tell me how good it smells.  

I like how basically every food tastes better on the grill.  Especially vegetables.  Tonight we had some spring veggies in the fridge and I just dressed them with some oil, salt and pepper then slathered the ponzu sauce on with a mop while they were grilling.  When they were tender I just dumped the rest on top and we dug in.  The next time I ventured into the back yard it was grilling everything with just oil and lots of salt + pepper followed by a dousing of creamy peanut sauce when it came to the table.  These platters make a huge impression but really, it's just the tastiest offerings of the season and a fancy little hat you whipped up with whatever was hiding in the pantry.

Another option is creating a tasty marinade for your veggies to work its magic while you're at work or the gym or just sunning yourself in the baby pool.  The best part about marinated veggies is you can just use the run off sauce and leftovers to re-slather your meal without worrying about cross-contamination.  Take that, chicken!

Spicy Lime-Chili Ponzu

3 tablespoons soy sauce

3 tablespoons mirin

3 tablespoons fresh lime juice

1 tablespoon honey

2 tablespoons oil 

1 tablespoon fresh, grated ginger

1 teaspoon lime zest

1 tablesoon chili sauce

1. Combine all together and use to slather anything from fish to french fries.  Maybe not french fries, but I won't judge.

Thai Peanut Sauce

1 tablespoon (about 1-1 1/2" piece, peeled) fresh ginger
1 garlic clove
2 tablespoons soy sauce
1 teaspoon fish sauce
1/2 cup peanut butter
1 tablespoon lime juice
2 teaspoons (you can use less) chili sauce
1/2 cup light coconut milk (keep more on hand as consistency varies)

1.Add all in ingredients except coconut milk to blender or food processor, turn it on as you stream in the coconut milk, thinning out to smooth consistency.

Coconut milk marinade

1 can coconut milk

1 tablespoon chili sauce (you can decrease this or just use chili flake)

Zest + Juice of 2 limes 

1 tablespoon soy sauce

1 tablespoon fresh, grated ginger

2 cloves garlic, minced

1. This you can use on your heartier veggies and let them really soak.  The idea was for whole kale leaves to sit in it all day and then make their way to the grill for some crispiness about a minute per side.  I ended up liking the sauce so much that the kale had been napping in all day I just poured it over all the veggies and enjoyed.  

salty and sweet and savory and earthy

I wait all year for asparagus.  I wait all year for a lot of vegetables (i have no life) but asparagus is definitely top 3 material.  This salad/sidedish/snack is one of my favorite ways to eat it it.  If I can remember, it was inspired by a Mario Batali recipe of shaved asparagus in a lemon blah blah with shaved pecorino.  Honestly, all I heard was asparagus and shaved pecorino.  

When I bring this to parties and potlucks people freak out because the combo of sweet, salty, savory and earthy makes your mouth do insane things.  I plated this to look nice for a table, as the long, graceful stems of asparagus look so dainty cloaked in their little nibbles of nuts and sweets but when I eat it or serve it I cut the spears into more manageable pieces so you can get a bite of everything in each forkful.

Asparagus + Pecorino Salad

1 bunch fresh, local asparagus, tough ends removed

2-3 oz pecorino romano, shaved with vegetable peeler

1/2 cup nuts, toasted (vie used chopped hazelnuts, pistachio and slivered almonds)

1/4 cup golden raisins

2 tablespoons extra virgin olive oil (this is just a shower, really, don't bathe it)

salt + fresh cracked pepper

drizzle of white truffle oil or sprinkle of truffle salt

1. Steam your asparagus for about 5 minutes, less if they're very thin, more if they're very thick.  Wait until it's bright green, basically, mostly tender but still crisp, then shut it off and either shock in an icebath to use it later or you can just lay it on the plate and dress it right now.

2. Dress with remaining ingredients and slosh it around a bit.  Let it sit for about 10 minutes aaaand scarf.

feelin saucy

You know, this healthy eating thing, it's all about balance.  90/10 or 80/20 or however you do it.  You have to allow for indulgences or you'll go nuts.  I did a crap ton of yoga and running this week, so I'm having WINGS.  (baked dairy free tempeh ones, but still)

Crispy Baked Tempeh Buffalo Wings

1 package (8oz) organic tempeh (i used the grainfree soy kind for this)

1/2 cup flour, season with 1/2 tsp salt and pepper

1 large egg (or flax egg if you roll that way)

1 cup panko

1 teaspoon garlic powder

1/2 teaspoon hot paprika

1/2 teaspoon dried thyme

1/2 teaspoon salt +fresh pepper

Sauce

1/2 cup Frank's red hot

2 tablespoons vegan butter

1. Preheat oven to 400.  Set up steaming method for tempeh.  I  just use a wide bottomed pan with a little water and tight lid for all my steaming, but if you use a bamboo basket or wire thingy go ahead and do that.

2. Slice tempeh into triangles with flat sides; slice the block in half, then half those squares into rectangles, then slice those rectangles corner to corner to make long "wingy" triangles.  Or, you know, just whatever shape you want cause who cares.

3. Place tempeh into steamer and cook for 15 minutes until tender and un-funky. (yes, this takes a lot of funk out)

4. While tempeh is steaming, take out three wide, shallow bowls and place flour + seasoning in one, egg in another and panko +herbs and spices in the last.  

5. When cool enough to handle, dip the tempeh slices from flour to egg to panko and place on greased cookie sheet or silpat.  Place inside preheated oven, bake for  10 minutes then flip and bake for additional 10-12 until crispy and browned.

6. While the baking is happening, heat your butter + frank's in a small saucepan over low heat until melted together.

7. When tempeh is out off the oven, move to a bowl and add in the sauce then shakeshakeshake to coat.  

I served this with a simple "ranchy" red cabbage slaw.  Just slice up half a cabbage real thin like, and to make it ranch, forego the seasoning packet and add about 1/2 cup mayo (vegan or homemade), 2 tablespoons of lemon juice, 1 tablespoon of rice vinegar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, lots fresh cracked pepper and some fresh dill +chives if you got em.  I make this in the morning so it's a little more tender by dinner time.  If you don't have the time for all this, you can use a more tender cabbage like nappa or even just some romaine lettuce sliced very thin.

And then you totally f$@k up dinner.

I hear so much from people afraid of cooking that they always mess up and it never tastes right and they don't want to waste money etc etc.  Boo hoo.  You know what happens when you burn your pie crust?  You eat the filling, cause that's still good anyway.  You know what  happens when you put too much salt in your soup?  You add some damn water and loosen it up.  Half your cake stuck in the pan?  Oh, you mean you MEANT to make a trifle.  

Cooking is a great thing to explore and conquer on your own and it's such an amazing confidence booster, both because you can learn to own up to your mistakes right away and because when you DO make something fantastic you feel like you're totally the bad ass iron chef you set out to be.  Or, you just made a really bangin' dinner you can't wait to share with your friends, or take pictures of and post on the internets.  YEAH YOU CAN BRAG ABOUT THAT.

Welcome to mexican lasagna, guys.  Looks disgusting?  Maybe.  Tastes amazing?  Cha.  My friend was coming over for a nice day off of crafting followed by a healthy vegetarian dinner.  I made a black bean &sweet potato filling for some yummy enchiladas.  I made my own enchilada sauce with some sauteed onions and garlic, fire roasted canned tomatoes, 2 whole chipotles and veggie stock.  I simmered it away.  I dunked my gluten free ezekial corn tortillas into the sauce to make them pliable… i went to fold it into the pan and it broke.  OH, weird?  Try again… it needs to soak longer… BROKEN.  Well, two broken tortillas were enough for me to be pissed off and done with this idea.  Did I give up and order from the mexican place down the street?  Nah, B.  I preheated my oven to 375, layered that sauce i simmered all day on the bottom of a ceramic baking dish, layered on top my broken tortillas, then layered my delicious vegetarian filling on that followed by more sauce, more tortillas and topped it with some vegan cheese shreds.  

As my friend dug in to my mexican lasagna that night she asked me, "mm this is great!  can i have the recipe?"  

I WIN AGAIN, UNIVERSE!!

Kale Rub Down

K, so I went to school for holistic nutrition and wellness.  I know a lot of holistic-y wellness-y people.  They get irritating with their green smoothies and sun salutations and those hideous barefoot running shoes.  One thing they got right?  Kale. 

Do you like having awesome skin and hair?  Do you like feeling energized?  Do you enjoy a good poop in the morning and even another in the evening?  Eat. More. Kale.  Or, you know, any dark leafy green thing.  Just eat them.  And no, they're NOT good blended up into a cup and gulped down.  So here's a pretty good and maybe pretty weird thing to try: rub it down.  I mean massage your greens.  I'm sure you've seen this on menus and other blogs, but it's pretty mind-blowing the difference it makes in the texture.  The salad goes from raw, crunchy and gut blowing to soft, supple and well, easy to eat.

Kale Caesar

2 bunches organic lacinato kale, stemmed and chopped (i didn't do this this time around, but you should) 

2 tablespoons olive oil

1/4 cup croutons, grated cheese or coconut bacon or all three

1/2 cup caesar dressing, recipe follows

1. In the morning or at least  a couple hours prior, rub your kale with the oil all over and in between.  Get into the tougher pieces and really break them down with your hands.  After it sits, toss with the dressing lightly (you don't have to use it all!) and top with desired add-ins.  (but for real, this coconut bacon MAKES it, ya'll)

Caesar Dressing

1/2 cup homemade mayo or vegenaise

4 anchovy filets

2 cloves garlic, minced 

juice of one lemon

lots of fresh black pepper

1. Combine all ingredients in food processor and pulse until combined.  If needed, add salt but anchovies should be plenty briny.  If you like a creamier dressing, go for more mayo, if you like it more vinaigrettey sub oil for mayo or just use less!

The ever evolving scramble

The scramble.  Everyone has their own version.  Mine?  It never stays quite the same.  The constants?  Turmeric, cumin, onions, garlic.  The variables?  Eggs, tofu, greens, mushrooms, potatoes, peppers, bacon?  Basically it goes like this:

Make the base; saute a half chopped onion and 2 cloves minced garlic in about 2 tablespoons of olive oil in a large cast iron skillet for about 5-6 minutes.  Add in your choice of veggies, blanched if they're particularly thick (potatoes, broccoli, carrots) and raw if they're more flimsy (greens, shrooms, peppers) salt and pepper them up.  Saute additional 5-6 minutes and dump in your protein, toss around in the oil and veg.  Add in your spices… 2 teaspoons cumin, 1 teaspoon turmeric, maybe just a tablespoon of your favorite curry powder?  I like to press it down really well to the pan and let it get a crust then scrape it all up.  

I made this special happy Saturday morning breakfast because I knew it'd be the last truly healthful thing I'd be eating for a whole week while I vacation in LA with my best friend.  Off I go!

Blackened &Broiled &Sauteed

Is 24 hours enough for you?  Even though I make my own schedule now I still feel like I need a good 4-5 more hours in the day to really get everything in without feeling rushed and crazy.  Some days just seem to flow and some just seem to never work out.  This is a quick weeknight dinner to whip up when you a- have no idea what to make and b- can't be bothered with a million dishes to clean up afterward.  Uh, isn't that every day?  

For the tofu, I like to make the rub early in the day and press the tofu while I go off about my business.  Then, come home and rub it down and let it sit while you get going on your chopping and sautéing.  

Broiled Blackened Tofu w/Bean&Green&Sweet Saute

1 recipe broiled blackened tofu, a la Isa Chandra

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 medium jalapeno, cored (seeded if you don't like spicy) and minced

1 medium sweet potato, peeled and chopped into 1/2" pieces

2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/2 teaspoon hot paprika (or a pinch of cayenne)

1 bag chopped organic kale (i use this to save time, feel free to strip &chop &wash a fresh bunch)

1/2 cup stock

1 can black/pinto/white beans whatever ya got, rinsed and drained

salt + lots of fresh black pepper

1. Saute onions in olive oil over medium high in cast iron skillet until translucent about five minutes.  Add in garlic and jalapeno and saute additional 2-3 minutes.  

2. Add in potatoes and toss in with oil to coat.  Saute until barely fork tender about 10 minutes.  Add in spices, salt a good amount and toss to coat.

3. Add in kale, toss and adjust salt if needed.  Dump in the stock and stir.  This should help finish cooking the potatoes as well as soften the kale stems, if any.  Cook until evaporated mostly, add in beans.  

This was a pretty good result of something I often do; look through my fridge and pantry and figure out how things can mesh.  Kale and sweet potatoes is a pretty rocking' combination, whether you take it southwest american or southeast asian (coconut + lime + chili hello!).  You definitely don't need the beans, there's plenty of protein to go around on this plate.  As for the tofu, feel free to sub grilled chicken or tempeh or just lose it entirely and use dem' beans!

Weeknight Dinners

Unnnnngh.  You do this, right?  Didn't plan your week correctly, somehow you're out of dinner ideas and dinner ingredients.  You're starving, you really want takeout, but you don't really want takeout cause you're broke and don't want to deal with feeling shitty after eating shitty food.  

Hopefully you're agreeing with me and not just thinking I'm psychotic, cause this happens like, once a week, right?  Right.  

Here's what you do:  

Take stock of what you have.  Do you have anything fresh?  Do you have something filling but also not super heavy?  Do you have condiments?  Good.  Let's mix them all together on the stove.  I promise it'll work.

I had fresh carrots and onions, frozen peas, leftover brown rice from take out, liquid aminos (soy sauce would work, even those little packets in the egg bin you've been saving for when you'll need them again) and coconut oil.  Fried RICE, dudes.  Normally I make this jazzed up with some coconut flakes or tempeh bacon or fresh ginger or garlic.  But this is way easy, way simple, way "day before payday" kind of a roll.

Heres what you do:

Heat up your wok or big skillet, add in the fat (coconut, peanut oil, etc), add in the freshies, add in the rice,  get it warm and sizzly, add in the frozen, get them the same, squirt in the sauces, deglaze, reglaze, munch.

Happy (sort of healthy?) eating.

Heart-Beets

Ohhh, romance.  Every year, as you may know by now, i try to make something special for my husband on valentine's day.  We make each other little cards and he usually brings me flowers or little surprises.  This year, I was busy, okay?  Also, he ordered me this box of deliciousness and we both gorged enough for an entire month to come.  (btw, those vegan twix bars… my GOD)  So, I thought, what's romantic and savory?  And beets came to mind, because, well, i'm somewhat unbalanced and a beet looks a little like a drippy, bloody, beautiful still beating heart, right?  Now, that's romance!

So, honestly, I didn't have super amounts of time on my hands this holiday, but I did have some of the new packages of trader joe's 10 minute barley (uhhhh can we talk about being able to eat this even when i forget to soak it in the morning?!).. and some roasted beets from lunch the day before… and a bag of organic kale.  BABE, LOOK AT THIS DINNER I SLAVED OVER ALL DAY CAUSE I LOVE YOU AND SHIT.

10 Minute Beet &Barley Risotto

2-2 1/2 cups hot stock (chicken, veg, whatever)

1 tablespoon olive oil

2 shallots, chopped

3 sprigs fresh thyme, picked, chopped

1 bag trader joe's 10 minute barley

4-5 beets, roasted, cut into chunks (you know how to roast a beet, right?)

salt + fresh pepper

1. Put stock in pot on stove and turn on heat to medium just to warm through.

2. In separate pan (i like a dutch oven for this) heat olive oil on medium and saute shallot until translucent, about 5 minutes.  Add in thyme and stir, saute another 3-4 minutes until totally soft.

3. Add in barley and saute for about 3-4 minutes until it smells nutty and fragrant and is nice and shiny from the oil.

4. Add in two ladles of stock and stir.  Let evaporate mostly then 2 more ladles at a time until barley is cooked.  This should take about 10 minutes or more if you're being a sissy about it.

5. When barley is cooked turn off heat and add in roasted beets, season to taste with salt and fresh pepper.  Serve with some kind of easy side dish, like quick braised kale or just on its own like a big, steaming bowl of L-O-V-E.

Happy Valentine's Day, suckas!

what to eat when it's cold and you're busy.

It's getting frigid.  Days are short.  The morning is unusually cruel when it's dark and you're wondering what exactly you did to deserve having to wake up this early and deal with life when your bed is so soft and warm and lavender smelling and your sweatpants are begging to be rolled around in for just a couple more hours.  Then there's coming home at night; you're beat, you're starved and your patience is low.  Enter the potato et cetera.

I love a sweet potato, especially in the winter.  I find it quells my sweet cravings and it's a quick pop in the toaster oven while i make up some kind of saucy thing to pour over it and call dinner.  You don't do this?  Try it.

This recipe is one loosely based on a post from the kitchn, a super excellent resource for home cooks and food lovers.  Try that, too.

Coconuty Spinach &Chickpeas

2 teaspoons olive oil

1 small yellow onion

4 large cloves garlic, peeled and minced

1 tablespoon grated ginger, from a 3-inch piece

1 large lemon, zested and juiced (about 2 ta

blespoons juice)

1 dried hot red pepper or dash of red pepper flakes (optional) 

15-ounce can chickpeas, drained

1 pound baby spinach (or super well drained frozen spinach)

14-ounce can coconut milk (i use light, but if you like a thicker sauce go 'head)

1 teaspoon salt, or to taste

serve on:

roasted sweet potatoes or pasta or some other starchy yum

1. Heat the oil in a dutch oven over medium high, add onion and cook until translucent and starting to caramelize.  Add in garlic, ginger, zest and hot pepper.  Cook for additional 3-4 minutes, making sure not to burn the garlic.

2. Add in the chickpeas and toss to coat in the spices.  

3. Add in the spinach and pour in the can of coconut milk, salt and lemon juice.  Bring to simmer and reduce to low to cook for about 8-10 more minutes.  Serve on the potatoes.

In this version I used a package of tempeh bacon I had that was going to go bad.  I just browned it up with the onions in step 1 and kept on going.  Got regular bacon?  do that.  Got some other protein you wanna add in?  Like an O.G. potato vs. the sweet?  G'head.  This is a foolproof "add shit in" kind of dish.  Trust me, you got it.

Hang on, summer.

Oh, you know I will milk this season for all its worth. I'm still tomato-ing, I'm still zucchini-ing, I'm still corn-ing.

Being a corn enthusiast (no shame!), I'm way into just it's simplicity, laying them on the grill and turning them around until they're sugary and blistered. Steaming them on the stove, dousing them in an herb butter and salt. My favorite, since moving out here, is driving to the corn farms on the east end of the island and getting them fresh picked, roasted in the field and dunked in butter/sprinkled with old bay. It's the most magical after-beach treat. My favorite corn on the island comes from Harbes Farm in Mattituck. Somehow, the kernels are consistently plump, bright yellow and juicy.

Ready for a new flavor adventure, I served them up in a salad last night. Meaty, toasted coconut, creamy, starchy corn kernels and some lemony thyme from the garden. We ate this room temperature, verging on warm, but honestly it was even better cold, straight from the fridge this morning!



Coconut Corn Salad (adapted from 101 cookbooks)

2 tablespoons vegan butter
1 large shallot
3 ears of corn, shucked (keep that milky gold to add in there)
1 tablespoon fresh thyme plus a couple sprigs
1/2 cup toasted coconut flakes
juice of one lime
salt + fresh pepper

Melt butter in cast iron skillet on stove, add in shallot and corn.  Saute for about 5-10 minutes, until corn gets a little carmel-y and sweet.  Remove from heat, add in coconut, thyme and season.  Squeeze lime, toss, garnish with extra sprigs.

Finally!

My favorite seasonal friends, asparagus showed up a little later this year. Well worth the wait, I say. There is nothing quite like locally plucked-from-the-earth veggies and fruits. Here in long island, we're lucky enough to be close enough to quite a few sprawling farms who actually grow and pluck all that goodness ready to eat. If you're not as lucky, try to seek out your local farmer's market and taste the difference.

My favorite way to eat these gems? Until we get our grill I'll be broiling these pretty ladies.





Preheat your broiler while you line your rimmed sheet pan with some foil.
Snap off the woody ends of the stalks and drizzle with olive oil.
Salt them intensely, lay em' under that flame for about 10 minutes. You'll know they're good when they're just a little burny and you can smell their yummy green-y flavor in your kitchen.
Once out, crack fresh pepper over top (i find it gets a little bitter under the flame) and squirt some lemon. 

Happy (late) spring!
 

To new and better.

My days in this city are numbered.  New York, we've had such a torrid love affair.  Those nights when you're having first dates in little italy at tiny pizzerias and walking to chinatown just for that one bite of something special for dessert, deciding to walk all the way home because it's so beautiful outside?  Those are priceless.  The idea of buying a lot of groceries all at once and having somewhere to put them, not to mention a kitchen more than one person can be in at a time to do that?  Also priceless.  Someone once told me everyone in this city has an expiration date and I think, I know, that I'm there.  I'm maybe way past it. I'm maybe chunky and sour and rank in the back of the fridge.  My friends, these are my last days.   

This recipe is using the last of my squash hoard for the winter, and hopefully the last bit I'll need before delicious morsels of spring begin popping from the ground and greening up my plate.  Like my last bits of patience for a city that requires so very much: this is my bittersweet goodbye to one bitch of winter.

Stuffed Acorn Squash

2 medium sized acorn squash, halved and scooped

2 tablespoons olive oil, divided

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons chopped walnuts

2 cups leftover grains (rice, bulgur, wheatberries)

handful of raisins

tiny pinch of cinnamon

heavy pinch of za'atar 

salt and pepper

1. Preheat oven to 400 degrees.  Rub squash with tablespoon of oil and roast cut side down until mostly tender about 40 minutes.  Set aside to cool.

2. Saute onion in reserved oil for about 8 minutes, add in garlic and saute another 2 minutes until fragrant.  Add in nuts and grains to toast.  Turn off heat, add in remaining ingredients and season to taste.  

3. Scoop out squash, making sure to leave enough structure to hold filling and mix into grain mixture.  Drizzle with olive oil, return to oven and bake until warmed through and a little crusty, about 15 minutes.