Citrus Roasted Carrots
Quinoa Pilaf: White Lima Beans & Currants
Arugula & Radicchio Salad
Hazel Nuts & Orange Champagne Dressing
Gazpacho is one of our family favorites in the summer time. My Nona is famous for her recipe she picked up while living in Seville, Spain, along with my Popa and their 6 kids! The secret trick (according to the Sevillians) is to chill the gazpacho in a ceramic pitcher for hours.
My cousin Laney was in town this weekend which calls for a great reason to get together for family dinners.
Family Dinner Menu: Gazpacho with Grilled Quesidellas and BBQ Flank Steak Salad Photo From Laney’s Blog
The secret to Gazpacho… besides for chilling in a ceramic pitcher:
Roasting Tomatoes and Bell Peppers add Depth
Balsamic Vinegar or Rice Wine Vinegar is a must
My Recipe HERE
Every week I offer 5 vegetarian and gluten free meals to clients through out the Bay Area. Menu changes weekly and is based on what’s in season! Want health delivered right to your door? Drop me a line HERE
AH this is gooood.. even if you do not like cauliflower…you will like this! Who would have thought that cauliflower, flax seed meal and eggs could make a crust.
Pesto: Basil, Walnuts and Parmesan Cheese
Tomatoes: Toss in olive oil and Roast at 415 for about 10 minutes, toss with Herbs de Provence crushed garlic and roast 5 more minutes
Was inspired by Beard and Bonnet for the crust HERE
First bake the crusts for about 10 minutes. Add the pesto and already roasted veggies, more herbs, chopped walnuts and bake for another 5 minutes. I topped with Fresh parmesan and basil before serving.
A couple other hits last week:
Ricotta Pea Puree, Roasted Zucchini with Lemon Zest and Basil on a Cornmeal Crust
Zucchini Ribbon, Chickpeas and Quinoa Salad with Feta and Lemony Mint Dressing
Coming at you from BAJA BABY where I’m practicing the importance of what it means to LIVE what you LOVE (because when my best friend living here presented me with the opportunity to be a guest chef at his Food and Wine Festival, how in the world could I say no!?) So far lot’s of fish tacos, wine, surfing and dancing!
Cornmeal Crust Tarts with Baby Kale, Currants and Pine Nuts
Meatless Mondays: Every week I create a vegetarian seasonal menu of 5 dishes (also gluten free!) and deliver to 6 clients here in San Francisco. Last week I had the pleasure of cooking for a few wonderful local bloggers too: Vanilla Extract, vmac+cheese, Polish My Crown and Sweet & Spark.
I have really been enjoying coming up with a new menu every week and having a chance to get creative with local, seasonal, Bay Area flavors. If you are new to my site, let me quickly explain my cooking style and philosophy… I keep it simple, fresh, clean and easy. You don’t need a measuring cup, ingredients can easily be modified to fit your taste preferences and you most definitely do not need to allocate your entire evening to making dinner. I use the most basic ingredients and techniques so even the newbie-chef will have supper on the table in no time.
Check out Last Week’s Menu. Was so delicious and worth sharing a few of the recipes:
Balsamic Roasted Portobellos, Raw Kale, Lentil and Pecorino Salad (BEAUTIFUL PIC)
Preheat oven to 425. Drizzle Portobello mushroom with balsamic and roast for 15 minutes. Meanwhile combine chopped kale, cooked lentils and pecorino. Dressing: Lemon, Balsamic, Honey, Mustard, Garlic, and Olive Oil. Slice the Portobello and top with the salad.
Half Avocado topped with Fava Bean, English Pea Feta and Mint Salad (PIC)
Shell the English Peas Fava beans and blanch for a couple minutes. Drain and toss with lemon, olive oil, chopped mint and lots of lemon zest. Gentle mix with crumbled feta. Serve over an avocado
Asparagus and Ricotta Crustless Quiches (adapted from William Sonoma)
Preheat to 300 and grease muffin tins. I used mini tins. Chop and Sauté 1 onion and 1 bunch asparagus (minus tips) in coconut oil. In a bowl combine 1 cup Ricotta, 1/4 cup Goat Cheese and 2 eggs. Mix in cooked Asparagus and Onions. Pour into muffin tins and bake for 30 minutes. Meanwhile sauté the remaining aspargus tips. When the quiches are done cooking allow to cool in tins for a few minutes on a wire rack before inverting upside down onto a plater to cool completely. Serve with the sautéed asparagus tops.
Cornmeal Crust Pizza with Chèvre, Sautéed Baby Kale, Currants and Pine Nuts
Cornmeal Crust Recipe HERE (note: I made in a sheet pan and cut into squares)
Meanwhile, soak currants in a little boiling water. Sauté chopped garlic and shallot in coconut oil. Add the Baby kale in batches. Add the water from the soaking currants to help steam the greens. mix in currants. Spread chèvre over the crust is still warm. Top with the greens. Wipe out the sauté pan with a paper towel and toast the pine nuts. Garnish the pizzas with the pine nuts.
ENJOY! All of these recipes are perfect examples of meals that can be easily modified that ingredients swapped to fit your likes/dislikes… donot make it too technical… you can’t go wrong here… BE CREATIVE! Chard in place of Kale. Almonds in place of pine nuts. Parmesan in place of pecorino.
Spring has Sprung yeah! Lunch is enjoyed al fresco… after a fun party at the Academy of Sciences, Big Gala last night
and up at 5am to teach 4 spin/trx classes at Cardio-Tone
Today’s Living Deliciously Tip:
balance late night dancing and boozing with early morning exercising and veg-ing!
check list:
big salad with local eggs – SPF 45 – Anthropologie blanket – bowl dad made 50 years ago in wood shop class- basket I picked up in the South of France – getting inspirations for next week’s veg menu – lemon water – sun hat
Currently listening to on repeat Mayer Hawthorne, Designer Drug
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