All posts in Spring


Wellness Wednesdays: Citrus Roasted Carrots (giant salad!)

Roasted Carrot Salad

Citrus Roasted Carrots
Quinoa Pilaf: White Lima Beans & Currants

Arugula & Radicchio Salad
Hazel Nuts & Orange Champagne Dressing

farmers market

Preheat the oven to 425
Scrub and slice the carrots lenghtwise
Toss the carrots with evoo, salt, pepper and orange zest
place cut side down on a foil lined baking sheet (with melted coconut oil) and roast for 20 minutes, or until for tender
Meanwhile, cook the quinoa and beans.  Drain and toss together with currants and lemon olive oil
Thinly slice the radicchio and toss with arugula
Toss with a homemade orange dressing
Chop together hazelnuts and parsley – mix with orange zest, evoo and salt
Plate and enjoy warm or at room temp!
 

Meatless Monday: Roasted Veggie Gazpacho

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

 

Meatless Monday: Cauliflower Crust Pizza & a couple last week favorites…

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 crusHERE 

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

 

 

Meatless Mondays

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.

 

 

Living Deliciously

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

 

 

Lamb Meatballs with Yogurt Mint Dip

These are great little guys for an appetizer and can be made ahead of time

I love the freshness of the mint with yogurt.  
It adds a really nice refreshing contrast to the spicy lamb meatballs
Lamb is Adapted form William Sonoma, New Flavors for Appetizers
Yogurt Dip was thrown together by me, I’ve never actaully measured actually, there’s no right/wrong way to make yogurt mint dip :)
Yields about 40 meatballs
Ingredients:
1 cup yogurt
2 T Fresh mint chopped
salt and pepper to tast
(minced garlic or lemon to taste, optional)
Fort the meatballs:
2 Slices of white bread (I used 1 cup bread crumbs because that’s what I had on hand)
1 lb, ground lamb, grass fed and organic (please!)
3 green onions, white and light green parts thinly sliced
1/4 cup parsley, chopped
1 egg
1 t cumin
1 t sweet paprika
1/4 t allspice
salt and pepper
Preheat the oven 400
Line a baking sheet with foil and spray
Tear crusts of bread and rip into pieces, place in a bowl with a little water and soak
Ina  large bowl, combine the lamb, green onions, most of the parsley, the egg, and seasonings.  
Mix well with your hands
Scoop into teaspoon size balls, roll between hands and place on sheet
Repeat, spacing about 2 inches apart
Cook for about 15 minutes until nice and brown.  rotating the pan and turning the meatballs with a spatula to insure even cooking