Sweetest Surprise.

I have to admit, I've wanted a Vitamix for quite a while, but at the same time, equally as intimidated to give it a try. Let's be honest, I'm not the best cook, but I love to contribute with sides, vegetables and sauces. Luckily, my Godfather made me face my fear when he bought one as a wedding gift and this past weekend I gave it a try. Totally hooked.

Based on my farmer's market picks that week and what was readily available in my cabinets, I selected a fresh blueberry vinaigrette to accompany the summer salad on Saturday nights menu. Now I'm partial to sweet, while S is drawn to more savory flavor, so this was a true test.  One I passed with flying colors. The sweetness of the blueberry was diffused by the mustard and balsamic. And the pepper took things to the next level. So delicious and perfect for the tropical weather we've had in the city lately.

Ingredients:

1/4 cup fresh blueberries

2tbsp maple syrup

2tbsp balsamic vinegar

1/4tsp dry mustard

1/8tsp salt

Dash ground black pepper

1/4 cup olive oil

Directions: place all ingredients above (in that order) into your Vitamix. Simply turn the dial to 1 and slowly increase speed to 10. Blend for about 25 seconds, until desired consistency is reached.

Enjoy!

Cream Cheese Baked Mashed Potatoes.

Stephen made these potatoes for my birthday dinner last night and I can't get them out of my mind. So delicious.

Ingredients:

2 1/2 lbs small red potatoes

1/2 cup of whole milk

8oz plain cream cheese

2 scallions, chopped

salt and pepper

Directions: Boil potatoes until tender, about 15 minutes. When the potatoes are tender, drain them and let them dry out a bit. Mash potatoes with the whole mils using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add the scallions and season with salt and pepper. 

Enjoy!

Browned Butter Sage & Butternut Squash Ravioli.

By the silence at the table during dinner, I took this as a good sign. I made things super simple by purchasing the butternut squash ravioli from Trader Joe's. It was insanely delicious and my best meal to date. 

Ingredients:
4 tbsp butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano

Directions: While the pasta cooks, melt butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain pasta and pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately. 

Enjoy!

Black Bean & Corn Salsa.

This insanely hot California weather calls for lighter meals - there's nothing more uncomfortable than feeling overheated and stuffed full. I had tried this recipe before sans tomato, but opted to try with this time. Obviously the heat is getting to me because I can't stand tomatoes, but have to admit this time was so much better - the juice from the tomato makes everything come together; my previous attempt was more of a salad rather than a salsa. Either way, it's delicious!

Ingredients

1 cup black beans

1/4 cup cilantro, chopped

1 cup corn

2 cloves garlic

4 green onions

2 jalapeño peppers

1/2 red onion, chopped

1/2 cup tomato, chopped

2 tbsp lime juice

1/2 tsp red pepper

1 tsp salt

Directions: mix all the ingredients together and enjoy! (Even better, let marinate overnight)

Lentil & Ham Soup.

Nothing like a little comfort food.

Ingredients:

1 cup dried lentils

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

2 cloves of garlic, minced

1 1/2 cups of diced cooked ham

1/2 tsp dried basil

1/4 cup dried thyme

1/2 cup dried oregano

1 bay leave

1/4 tsp black pepper

32 ounces of chicken broth

1 cup water

8 tsp tomato sauce

Directions: In a large slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

Enjoy!

Salt & Vinegar Kale Chips.

Just a little twist on one of my favorite snacks, crispy kale chips. 

Ingredients

1 bunch of kale

1 1/2 tbsp distilled white vinegar

1 tbsp olive oil

Sea salt

Directions: Heat oven to 350 degrees. Wash & dry kale thoroughly and tear into pieces, removing the stems. Place into a bowl and add white vinegar and toss kale coating entirely. Lay kale flat on a tray and let sit. Once vinegar is dry, place back into the bowl and add olive oil. Once kale is coated, lay flat on a cookie sheet and sprinkle with sea sale. Bake for 20 minutes. Serve and enjoy!

Crispy Carrot Chips.

Sweet and spicy at the same time. Adios, potato chips. I don't think I'll ever go back to regular chips.

Ingredients

4 or 5 carrots, cut into disks

1 tbsp coconut balsamic vinegar

1 tbsp olive oil

Sea salt

Pepper

Directions: Heat oven to 425 degrees. Combine carrots in a medium size bowl and toss with coconut balsamic vinegar and olive oil. Lay flat on a baking sheet and sprinkle with sea salt and pepper. Bake for 15-20 minutes, depending on how crispy you want them. Serve and enjoy!

Toss It Up.

As someone who makes it a point to have something green alongside dinner, I've been having fun mixing things up at home with whatever I can find in the refrigerator. From celery to almond slivers to pomegranate seeds to lychees, there is always something different and delicious to throw on top of some healthy greens.

Healthy Alternative.

Halloween at my office usually means I indulge in WAY more chocolate and sweets that my metabolism just can keep up with (oh the joys of getting older). But when a co-worker brought in these adorable snacks to the office, I couldn't wait to give it a try myself.

Literally, this is the easiest recipe ever - all you need are tangerines and celery. Enjoy!

Spicy Sausage, Potato & Kale Soup.

Cold weather like we've had lately in San Francisco calls for comfort food. Even better when it's a healthier alternative that is quick and easy.

Ingredients:

1 pound spicy Italian sausage

2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon crushed red pepper flakes, optional
2 large bunches of kale, stemmed and chopped
1/4 teaspoon freshly grated nutmeg
4 medium or 2 large russet baking potatoes, sliced
8 cups chicken broth or stock, 2 boxes

Directions: Heat a large pot over medium-high heat. Once the pot has heated through, add the sausage, which have been removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside. Next, lower the heat to medium, add the olive oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent, about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage. Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked serve and Enjoy!

Parmesan Taters with Spicy Ketchup.

Probably one of my top 5 food moments while in New York was discovering the Parmesan Taters and spicy ketchup at P.J. Clarke's. Even better, it's incredibly easy to make and brings an instant smile to your face with just one taste. They're heavenly.

Ingredients:
5 cups frozen tater tots
1/4 cup olive oil
salt and pepper
1 1/2 tbsp crushed garlic
3 tbsp parsley
1/2 cup grated Parmesan
1 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp spicy horseradish
1 tsp brown sugar
1 1/2 tsp cayenne pepper
1/2 tsp garlic salt

Directions: Preheat oven to 400 degrees. Combine tater tots and olive oil in a bowl, toss to coat and place on a bakers sheet and bake until golden brown, about 30 minutes. Remove tots from the oven, season with garlic and pepper and transfer into a mixing bowl. Add garlic, parsley and cheese, toss to coat and serve immediately.

For the spicy ketchup, mix Worcestershire sauce, horseradish, brown sugar, cayenne pepper and garlic salt with ketchup together in a bowl. 

Enjoy!

Simple Slaw.

For a gal who likes mayonnaise as much as I do you would think I would like it on coleslaw (disgusting, I know), but that's actually quite opposite the truth. Over the weekend, S and I decided to make homemade pulled-pork sandwiches and this non-mayo based slaw complimented it perfectly.

Ingredients:

1/4 red wine vinegar

2 tbsp sugar

2 tbsp vegetable oil

16 ounces shredded cabbage

1 tsp salt

salt and pepper

Directions: Mix vinegar and sugar. Once sugar has dissolved, add vegetable oil and season with salt and pepper. Toss with fingers to combine and let stand for 20 minutes. Re-toss and serve.

Enjoy!

Grilled Cauliflower with Parsley Butter.

The perfect side dish to celebrate the last weekend of Summer.

Ingredients:
3 medium heads cauliflower
1/2 cup unsalted butter, room temperature
2 tbsp sea salt
1 tbsp freshly ground black pepper
2 lemons
1 tbsp fresh parsley, minced
1/2cup freshly grated Parmesan
2 tbsp extra-virgin olive oil

Directions: Turn on your grill to high and once hot, place cauliflower steaks directly on the grill. Heat for 10 minutes. With a large knife, cut cauliflower head lengthwise into 1/2-inch thick slices and cut stalk from the bottom of each slice. Give each cauliflower steak a smear of butter and sprinkle with salt and pepper. Place cauliflower slabs on a hot skillet and cook until they show a caramelized crust, 5-6 minutes.

While they cook, halve the lemons and place cut side down in the skillet for 2 minutes. Remote lemons and set aside. Turn each cauliflower slab and grill the other side until caramelized, about 5 minutes. When both sides are golden brown, transfer to a serving platter, drizzle with juice from the grilled lemons and garnish with parsley and Parmesan and drizzle with olive oil. Serve while hot and enjoy!

Crispy Kale Chips.

So easy. So good.

Ingredients:
1 bunch of kale, washed and thoroughly dried
2 tbsp of olive oil
Sea salt for sprinkling

Directions: Preheat the oven to 275 degrees. Remove the ribs (stem) from the kale and cute into 1 1/2 inch pieces. Lay on a baking sheet and toss with olive oil and sea salt. Bake until crisp, about 20 minutes. Be sure to turn the leaves halfway through. Serve and enjoy!

Orange Honey Butter.

Add a simple twist to your average Wednesday morning breakfast. 

Ingredients:

1/4 cup of butter, softened

1/2 tbsp honey

1/2 tsp orange zest

Directions: In a small bowl, cream butter until light and fluffy. Mix in honey and orange zest. 

Enjoy!

Home Made Fig Jam.

So simple & incredibly delicious - what's not to love?

Ingredients:
1lb of chopped figs
3/4 cup of sugar
1/4 cup of balsamic
1tbsp of lemon juice

Directions: Bring chopped figs, sugar and balsamic vinegar to a simmer. Reduce heat, continuing to simmer until thick, about 20 minutes. Stir in lemon juice and take off heat to cool. Refrigerate in a jar for up to a month. Enjoy!

Watermelon Spritzer.

I can't think of anything more refreshing on a warm Summer day. Probably not quite what the Juice Shop was expecting me to do with the watermelon juice, but it's just so damn good. 

Ingredients:
2tbsp of fresh Watermelon juice (Juice Shop SF is my favorite)
1tbsp basil simple syrup
4oz white wine
4oz sparkling water

Directions: First, make the basil simple syrup by heating 1 cup each of water, sugar and fresh basil in a sauce pan until sugar dissolves. Remove basil and store syrup in the fridge. When ready, combine watermelon juice, basil simple syrup, wine and sparkling water together with ice in a glass. Garnish with fresh basil and enjoy!

Simple & Sweet.

Looking for a fun spin on your average bruschetta? Just add pomegranate & goat cheese on a toasted baguette.

Quinoa Salad with Red Bell Pepper & Cilantro.

Holy jalapeno, did I go overboard! So much so that I could barely feel my lips after just a half serving. Not to worry as jalapenos don't retain their heat for too long. Just one night in the refrigerator and the end result is perfectly seasoned leftovers for days to come.

Ingredients:
1 cup quinoa
2 cups chicken broth
1/2 red bell pepper, seeded and chopped fine
1/2 jalapeno, seeded and minced
2 tbsp red onion, minced
1 tbsp fresh cilantro, minced
2 tbsp lime juice
2 tbsp olive oil
2 tsp Dijon mustard
1 small garlic clove, minced
1/2 tsp ground cumin
salt and pepper, to taste

Directions: Toast quinoa in a large saucepan over medium heat, stirring often, until lightly toasted and aromatic, about 5 minutes. Stir in chicken broth and bring to a simmer. Reduce heat to low, cover and simmer until quinoa has absorbed the chicken broth, about 15 minutes, and then let cool for about 20 minutes. Once cooled, transfer quinoa to a large bowl and stir in the bell pepper, jalapeno, onion and cilantro.

In a separate bowl, whisk together lime juice, oil, mustard, garlic and cumin. Pour over quinoa and toss to coat. Season with salt and pepper, to taste. Enjoy!

Cucumber Mango Salsa.

Homemade street tacos are pretty much a staple in my diet on a weekly basis. In order to keep things interesting, I'm always looking for updated salsa recipes to compliment the flavors of the fish or meat, especially ones that aren't tomato based. By swapping tomatoes for mango's, a cool summertime salsa is created - the sweetness of the mango and heat from the jalapeno marry perfectly with the crunch of the cucumber. And while salsa only gets better the longer it has to marinate the flavors together, it tends to disappear just as soon as the bowl hits the table.

Ingredients:
1 mango, peeled and diced
1/2 cup diced cucumber
1 tbsp finely chopped jalapeno
1/3 cup diced red onion
3 tbsp lime juice
1/3 cup roughly cut cilantro leaves
salt & pepper, to taste

Directions: Combine mango, cucumber, jalapeno, red onion, lime juice, and cilantro leaves and mix well. Season with salt & pepper, to taste.