Hola! Feeling inspired from a 2 week va-ca in Baja…and out came these A-mazing muffins! This lunch was part of my weekly menu: 5 vegetarian and gluten free meals. I deliver to clients ever week in SF and you can sign up too, just shoot me an email!
I used cottage cheese and feta to keep the muffins moist and a whole can of chopped peppers also adds moistness (I hate that word).
The Salad may look boring but don’t let the picture fool you. The roasted corn adds depth while the cilantro and lime dressing adds a ton of flavor and freshness. It’s heart healthy deliciousness.
Bob’s Red Mill Corn Bread Mix (here). I kept it low in fat by substituting the oil for cottage cheese and feta. About 1 cup total. Add a can of chopped peppers too. Top with Sliced Jalapeños. Follow baking instructions. baked for 15 minutes in muffin tins
Roast corn with olive oil and salt and pepper at 425 for about 15 minutes, rotating twice. Roast until it’s nice and brown. Let cool completely before cutting off cob.
Dressing: Zest of 2 limes, Juice of 2 limes. 1 T honey. 1 garlic clove minced. 1 T rice wine vinegar. mix well and whisk in olive oil to taste… I used about 2/3 cup. salt and pepper.
The rest is totally up to you. Here is a perfect example of how my cooking is not meant to be technical…. you like avocado, add that. You don’t like black beans… all good. Just combine a ton of veggies. You can not go wrong. I promise you, anyone can make this salad.
“Panzanella” is Italian for Bread Salad I make this with heirloom tomatoes, asparagus, Italian black olives, big hearty croutons made with 2 types of Acme breads, fresh basil and a simple balsamic vinaigrette
I catered a beautiful Picnic Birthday Party this weekend at Stow Lake in San Francisco’s Golden Gate Park Like I’ve said before, one of my favorite things about catering is coming up with a menu and all the cute little creative ideas to make the party all the more special and personal. This party in-particular had a great menu and lots of extra little special touches.
a few clips from the picnic:
lemonade served in a large jar with raspberries, lemon slices and mint tin bucket filled with bottles of tea and San Pellegrino
honey-soy glazed chicken skewers
garnished with black sesame seeds and parsley
sweet cornmeal cake layered with fresh mango, papaya
and mango butter
chopped salad (corn, avocado, feta, bell peppers…)
forks wrapped in a napkin and tied with green and white baker’s string
Kids lunch boxes:
“who’s name starts with the leller l”
Long sheets of Butcher Paper instead of tableclothes.
Secured to the green picninc benches with the twine
this gives the picnic a very organic and natural feel
I knew I’d have to make something that would incorporate these beautiful walnuts. I decided on a winter citrus salad (I almost always add chopped nuts to my salads because I think they add an extra heartyness). Citrus fruits are everywhere this January, so I bought oro bianco grapefruit and blood oranges (of course regular grapefruit and oranges would work just fine too). I choose avocados too because they go nicely with citrus and are in season.
Last stop, Cowgirl Creamery, my favorite local cheese store, to pick up some raw goat feta to crumble on top.
To give this dish a little more substance, I made quinoa flavored with mint and lemon!
I made a dressing of fresh ginger and avage- so delicious. The sweetness of the agave and the strong flavor of the fresh ginger really go well with the citrus fruits. If you don’t have agave, honey will work too. I bought fresh crushed ginger in a jar, and since I made this salad I’ve used it about 3 more times in recipes- it’s my new favorite “must have”! Ginger is also super good for you! (Ginger’s health benefits)
This salad can be presented in many ways. NO need to make it technical like I did- I just had the time to spend making it look pretty. These ingredients all thrown together in a bowl will look pretty no mater what.
1 cup of quinoa
Equal parts fresh crushed ginger and agave.
Add extra virgin olive oil until you reach the consistency you like- stir really well
Add your Quinoa (1 part to 2 parts water) to boiling water. Stir a bit, bring to a simmer for about a minute. Then turn off the heat and cover. Let site for about 15 minutes- it will cook itself in the steam!
Add lemon zest and chopped mint to taste
Stir in good olive oil salt and pepper to taste
I used a cookie cutter to shape the quinoa nicely.
My dear friend Alex came home for the weekend from law school in Boston, so what better excuse than this to have an All Ladies Dinner Party!? The girls and I set the date and arrange who brings what- the best part is that all my friends eat super healthy and mostly vegan!
Erin, Kathryn, Alex, Jacquie, Kaity and Vanessa
Here’s the menu to our guilt-free feeding frenzy!
Hummus served with and assortment of veggies and a sliced baguette
Prosecco (Italian Sparketing Wine) with pomegranate seeds