French Pressed Kitchen

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Easy Smoked Salmon and Avocado Tartine

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Hi friends! Popping in to share this delicious – and super easy – smoked salmon tartine! A French classic, with a base of good bread, this open faced sandwich is sure to delight.

As many of you know, Pedro and I are in France for a few months. We’re pursuing a long time goal of living and working here, taking our time to really enjoy our friends, work on our French, visit the country and keep up our French. Part of our adventure has been staying with some of our dear friends, and consequently cooking lots with them. It’s been a blast, and we’re certainly eating well. It’s been interesting adapting to all the different food options here – NO kale has been spotted yet!!! And I’m having bread for breakfast instead of eggs. What?

Instead, we’re finding all the delicious local things to enjoy. We’ve had a lot of yogurt as after lunch snacks, and we’re trying to test out some more local fish. Hence this inspiration for this dish! We made these tartines for lunch and found that it was a perfect light afternoon meal. Serve it with a salad or garnish with greens for an even simpler option.

SMOKED SALMON AND AVOCADO TARTINE

A quick and easy recipe for smoked salmon and avcocado tartines with a yogurt and cucumber spread.

Serves: 4

INGREDIENTS

8 slices of whole grain bread
2 Tablespoons extra virgin olive oil
1 cup plain yogurt (or Greek yogurt)
1/3 cup cucumber, diced small
Cucumber, sliced thinly (more diced is also fine)
1 avocado, sliced thinly or mashed
1-2 Tablespoons lemon juice
Pinch of salt
Pinch of ground black pepper

METHOD

  1. Heat oven to 400F (200C).
  2. Brush each side of the bread with olive oil. Place in the oven to crisp slightly, 3-4 minutes. Flip and let cook 1-2 more minutes. Keep an eye on your bread – you want it golden brown but not too crispy! Remove and let cool.
  3. Mix the yogurt with lemon juice, adjusting to taste. Mix in the diced cucumber, salt and pepper.
  4. Top the toasts with avocado, followed by the yogurt spread, smoked salmon and any remaining cucumber. Enjoy!




White Balsamic Kale Salad

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It’s been a hot minute since I popped in with a recipe. We’ve been full throttle in “clean out the pantry” mode, getting ready for our travels to France!! This has meant using up lots of condiments and random things, so not *all* meals have been particularly recipe ready.

This kale salad was inspired by the need for an easy + green meal – and a multi-grain croissant I had picked up at Whole Foods!! It’s a go-to recipe for a simple and bright salad, and as always, very flexible with toppings.

I made a base dressing of olive oil, white balsamic vinegar, salt, pepper and good mustard (Sir Kensington’s is my favorite!). Mix it up well, until the olive oil and vinegarare emulsified with the mustard. I usually shake it up in a well-sealed jar!

Next, massage your kale with the dressing. A hearty kale will will be great after sitting with the dressing for 10 minutes or so – it will become a bit softer. Finally, top with anything you have on hand! I used hemp seeds, carrots, a red pear, and a few almond flour crackers. Delicious for a simple and light meal! It would also be great paired with roasted chicken or shrimp.

Let me know if you try this out, and bon appetit!

WHITE BALSAMIC KALE SALAD

An easy, bright and citrusy recipe for a white balsamic kale salad that works with any topping – perfect for a quick but nutritious meal!

Serves: 2

INGREDIENTS

6 cups (or more) chopped kale
2 Tablespoons white balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon good mustard
Pinch of salt
Pinch of ground black pepper
Optional toppings: sliced carrots, sliced pear, hemp seeds, roasted chicken

METHOD

  1. Add dressing ingredients to a small jar or Tupperware. Shake vigorously to combine!
  2. Massage the kale with the dressing, reserving a bit to drizzle on top later. Let sit for 5-10 minutes.
  3. Add toppings and drizzle with remaining dressing.

Easy Mediterranean Tuna Salad

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Hi friends! Popping in to share this easy salad idea!

Like a lot of recipes lately, this was inspired by a pantry item: canned tuna! No matter how much I meal plan, there are always some pantry items I want to tackle to keep my inventory low. I purposely bought a lot of tuna so that I would eat more fish….I tricked myself and it’s working. That was the inspiration for this easy Mediterranean salad I made the other week! It came together in less than ten minutes and uses common and affordable pantry staples – canned tuna and olives! I had mine with kale, but you could use any base of greens, feta, and tomatoes for a fresh and filling meal.

This was a layered salad – not really tossed in a bowl, but I piled items on top, hence the pretty layout 🙂 I like the way the layout reminded me of a salad nicoise! Plus, it doesn’t require dirtying another bowl, which is always a plus.

I started with a base of chopped kale leaves, then drizzled with olive oil and lemon juice, followed by a few dashes of salt and pepper. On top I added canned tuna that I had mixed with lemon, olive oil and turmeric (hence the yellow-ish color!). For toppings I threw on some diced tomato, bite sized carrots, sheep’s milk feta and olives. Such a perfect combination! Basil would be great, but I had a little cilantro to use up so i added that as well. The freshness of the greens, lemon + herbs really went great with the hearty cheese and tuna. These olives are super mild, too, so they didn’t overtake the rest of the dish!

Let me know if you try this out!

EASY 10 MINUTE MEDITERRANEAN TUNA SALAD

This Mediterranean tuna salad comes together in less than ten minutes and uses affordable pantry staples – canned tuna and olives! Serve it with any base of greens, feta, and tomatoes for a fresh and filling meal.

INGREDIENTS

3-4 cups leafy greens (lettuce, kale, arugula)
1 Tablespoon olive oil, plus more for tuna
1 Tablespoon lemon juice, plus more for tuna
1-2 small carrots, diced or sliced
1/3 cup crumbled or diced sheep’s milk feta cheese
1/4 cup pitted black olives
handful of small tomatoes, halved
1 can no salt added tuna (or salmon)
pinch of turmeric
1/4 teaspoon dried oregano
Fresh ground pepper, to taste
Salt, to taste

METHOD

  1. Tear or roughly chop your greens to desired consistency and add to a large bowl or plate. Drizzle with 1 Tablespoon or so each of olive oil and lemon juice. Sprinkle on salt and ground pepper, to taste.
  2. Drain the tuna; break apart and stir together in a separate bowl with a bit more olive oil and lemon juice, adding salt and pepper to taste; add in the turmeric if using.
  3. Add as much of the tuna to the salad as you’d like to eat (I did a little more than half a can). Sprinkle on the carrots, olives, diced tomatoes and feta. Finish with the oregano on top!

Bon appetit 🙂

Easy Meat Sauce (Paleo + Whole30 Friendly)

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This meat sauce recipe is my go-to for a quick and filling meal. It’s packed with veggies and spices, making it naturally paleo and Whole30 friendly! You can serve it with noodles, gnocchi, spaghetti squash or over even over hearty greens like kale. It makes a perfect weeknight meal!

This dish has become one of my go-to’s for a weeknight meal. A tomato sauce is a very forgiving, easily adaptable to what you have on hand and in your pantry. I always start with a similar base – onion (red or yellow), garlic and any other veggies in the fridge – bell peppers, diced carrots, spinach, mushrooms, etc. You can use whatever you’d like to have in your sauce! I find that the red onion and carrot combination makes the sauce naturally sweet, which is a great complement to the acidity of the tomatoes and heat of a pinch of red pepper flakes.

After those veggies have cooked a bit together, the next step is to brown the ground beef. Once it’s thoroughly cooked, I love to add in a splash of wine – it really brings the meal to the next level and gives it that little touch of decadence!

Next step, sauce! The shortcut in this recipe is using a can of good, pre-made sauce (I used a Thrive Market one here). I try to have one on hand for this sauce or shaksuka at all times! You could also used canned or diced tomatoes and incorporate a little bit of extra olive oil and seasoning in place of a pre-made sauce.

Though the pasta has lots of vegetables in it, I like to serve it with steamed broccoli (or frozen then defrosted) on the side. It’s a good contrast that helps make it even more filling – and stretches the sauce a bit longer! The sauce with a little pasta (regular, paleo, chickpea, spaghetti squash, whatever!) is hearty enough to stand on its own, too. A little basil or parsley on top is perfect to finish! Here I had it with chickpea pasta for lunch one day, and spaghetti squash another – delicious!

Let me know if you try it out 🙂

Easy Meat Sauce (Paleo + Whole30 Friendly)

This meat sauce recipe is my go-to for a quick and filling meal. It’s packed with veggies and spices, making it naturally paleo and Whole30 friendly! You can serve it with noodles, gnocchi, spaghetti squash or over even over hearty greens like kale and spinach. It makes a perfect weeknight meal!

Ingredients

2 Tablespoons avocado oil
1 purple onion, diced (yellow onion is fine too)
1 bell pepper, diced (optional – I use it if I have one around)
1 large carrot, grated
3-4 cloves garlic, minced
1 pound ground beef
1/3 cup red wine (optional)
16 ounces tomato or pasta sauce (choose your favorite!)
1 teaspoon dried basil
1 teaspoon dried oregano
pinch of red pepper flakes
1/4 cup grated Parmesan cheese (optional, leave out for paleo)
Fresh ground pepper, to taste
Salt, to taste

Method

  1. Heat a large pot or pan over medium heat. Add the avocado oil, then then the diced onion. Saute until onions are translucent, about 5 minutes. Add in the diced pepper and sautee for a few minutes until soft. Finally, add the garlic and saute one more minute until fragrant.
  2. Add in the ground meat into the center and begin to brown (I like to make a ‘well’ in the center of the pan, pushing the onion mixtures slightly out towards the edges of the pan). Toss the meat to brown on both sides, breaking up any large clumps and incorporating with the onion and garlic. Add in the dried spices and stir again.
  3. Add in the wine, if using and cook until most of the liquid is evaporated, stirring occasionally.
  4. Add in the grated carrot and sauce and mix to combine, stirring occasionally.
  5. Turn down the heat to low and let simmer for 20 minutes, covered. Take the lid off and simmer on low 5 more minutes. Taste for seasoning; add salt and pepper as needed – your sauce may have enough.
  6. Turn off the heat and stir in the Parmesan cheese.
  7. Serve on top of spaghetti squash, pasta, hearty greens or alone with crusty bread!

Make ahead: This sauce is great reheated! You can make a big batch and heat it up throughout the week with fresh pasta or veggies.

Roasted Tomato and Power Greens Polenta Bowl

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In case you’ve missed my Instagram or blog post updates lately…I’ve been ALL about the summer produce!! We have been cooking up a storm and I’m loving it. One of my favorite things has been roasting good heirloom tomatoes. Something about the added umami from the concentrated tomato flavor is just divine (see this roasted tomato tart !). Today’s recipe is an easy dish that capitalizes on this flavor – a polenta based grain bowl topped with topped with simple roasted tomatoes and sauteed power greens.

Grain bowls seem to be all the rage (hello Sweetgreen, Cava, NafNaf, Korean rice bowls, etc!). The grains are filling and you can put pretty much aaaaanything on top. If you add veggies and/or lots of greens, it’s a different, heartier take on a salad with endless possibilities! I’ve been using up my pantry grains lately, hence the inspiration for polenta, but you could definitely use barley, oats, quinoa or another grain for this.

Fort his dish I bought a few pounds of tomato “seconds” at the farmer’s market that were on their last legs – but for super cheap! They needed to be cooked right away, so I cut them up as soon as I got home and threw them in the oven  with some avocado oil for about 30 minutes until they were nice and shriveled.

Next I made polenta on the stovetop – a quick 5 minute cook in boiling water and salt brings the cornmeal to a good consistency. While that was cooling I sauteed some garlic and power greens (a blend of kale, spinach and various other greens) in a small pan until very wilted. Then, put it all together! Simple as that. You could add a fried or poached egg for an even more filling meal – the runny yolk would be so good on the polenta.

Let me know if you try it out & enjoy! Bon appetit 🙂

Roasted Tomato and Power Greens Polenta Bowl
 
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An easy polenta meal that’s perfect for a quick meal or snack! Five minute stove top polenta topped with roasted tomatoes and sautéed power greens. Naturally vegan, gluten free and super tasty!
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Serves: 2 bowls
Ingredients
Polenta
  • ½ cup dry cornmeal
  • 1 and ½ cups water
  • Pinch of salt
Tomatoes
  • 2-3 pounds tomatoes (I used heirloom)
  • 1 Tablespoon avocado oil
  • Fresh ground black pepper
Greens
  • 3-4 cups mixed baby kale, and baby spinach
  • 1 teaspoon avocado oil
  • 2 cloves garlic
Instructions
  1. Heat the oven to 425F (220C). Line a baking sheet with parchment paper or foil.
  2. Dice the tomatoes into 1 inch or so cubes (or cut in half if using smaller cherry tomatoes). Add the baking sheet, then drizzle with 1 Tablespoon oil and black pepper. Roast for 30-40 minutes, or until the tomatoes are shriveled and start to dry out. Remove and let cool, then sprinkle with salt.
  3. Bring the water to a boil in a small pot with the pinch of salt. Add in the cornmeal, then cook for about 5 minutes until mixture becomes creamy. Stir consistently so it doesn't stick to the pan. Set a side and let cool slightly.
  4. Heat a small pan over medium heat and add 1 teaspoon avocado oil and the garlic. Sautee the garlic until fragrant, then add in the greens and cook until wilted.
  5. Finally, bring the bowl together! Put the polenta on the bottom, then top with the wilted greens and a scoop of the roasted tomatoes. Add a pat of Earth Balance on top for an extra creamy touch.

 

 

Peach, Ricotta, and Avocado Salad with Thyme, Basil and Arugula

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Yes that’s a mouthful. No, you won’t regret it!! This arugula salad is bursting with flavor from juicy peaches, creamy avocado and ricotta, and bright thyme and white balsamic vinegar. Perfect for all your summer produce!

It’s pretty straightforward – I think you can see all the main ingredients in the photo! A base of arugula (or other light greens like baby kale + spinach would work well too), a few dollops of ricotta (I used good whole milk ricotta), sliced peaches, sliced avocado, torn basil, thyme, salt, and peppers. I drizzed on a tablespoon each of extra virgin olive oil and white balsamic vinegar at the end. You could use regular balsamic, too, but the lighter flavor of the white balsamic is nice to complement the fresh fruit and herbs. A diced version of the fruit + avocado would also be great and not require a knife!!

Enjoy, and bon appetit!

Peach, Ricotta, and Avocado Salad with Thyme, Basil and Arugula
 
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The perfect summer salad, bursting with flavor from ripe peaches, creamy ricotta and avocado, and brightness from white balsamic vinegar, basil and thyme. No cooking needed so this comes together in just a few minutes!
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Serves: 1 serving
Ingredients
Salad
  • 2-4 cups arugula (or other greens)
  • ¼ avocado, sliced or diced
  • ½ ripe peach, sliced or diced
  • ⅓ cup ricotta
  • 3 Tablespoons fresh basil, torn or finely chopped
  • 1 Tablespoon fresh thyme
Dressing
  • 1 Tablespoon olive oil
  • 1 Tablespoon white balsamic vinegar
  • Salt and pepper, to taste
Instructions
  1. Add salad greens to a large bowl.
  2. Add on the sliced (or diced) peach and avocado. Dollop on the ricotta, a few spoonfuls at a time.
  3. Drizzle the whole dish with the olive oil, then the vinegar. Sprinkle on the salt and pepper.
  4. You can mix it up or enjoy as is, mixing as you dig into the salad!

 

Easy Arugula, Peach, Goat Cheese and Sweet Corn Salad

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My favorite salads, especially in the summer end up being a mixture of what is fresh, local and in season. This one is a great example of it!! Fresh arugula greens are mixed with sweet peaches, corn and goat cheese, then finished with a light honey balsamic vinaigrette for a super delicious and satisfying entrée sized salad.

This salad would be great for a potluck or any other gathering because it presents itself so well! Assemble all the salad components and keep the dressing separate until you’re ready to toss and serve. I didn’t have any nuts on hand, but toasted almonds, walnuts or pecans would complement the flavors well and add a little extra crunch. We served ours with seafood since we were at the beach, but this would be great with any other protein like grilled chicken or fish.

Enjoy 🙂

Easy Peach Goat Cheese Sweet Corn and Arugula Salad
 
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Fresh arugula greens are mixed with sweet peaches, sweet corn and crumbled goat cheese, then finished with a honey balsamic vinaigrette for a delicious and satisfying summer salad. Naturally #glutenfree and #grainfree. Omit cheese for a #vegan option!
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Serves: 3-4 small servings, or 2-3 large
Ingredients
Salad
  • 10 ounces arugula (or other salad greens)
  • 4-5 ounces (120g or so) goat cheese, crumbled
  • 1 peach, sliced
  • 1 ear sweet corn, peeled
  • 3 Tablespoons (25g) toasted and chopped nuts, optional
Dressing
  • ¼ cup white balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon mustard
  • 1-2 teaspoons honey
  • ¼ teaspoon salt
Instructions
  1. Bring a pot of water to a boil. Add the corn and boil until soft, about 8-10 minutes. Let cool, then carefully slice off the kernels.
  2. Mix the dressing ingredients in a small bowl or jar. If using a jar, shake to combine thoroughly. If using a bowl, mix thoroughly until the mustard binds everything together.
  3. Add the salad greens, goat cheese, corn peach and nuts into a large mixing bowl. Serve as is, with dressing on the side, or drizzle the dressing on top and toss to combine.

 

Buckwheat Galettes (Crepes) with Prosciutto, Parmesan and Kale

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Crepes! Crêpes! Galettes! However you want to call them. You can make them, too!!!

My Galette Beginnings

I’ve had a serious love affair with crepes ever since my first trip to France. I haven’t dug up *all* of my photos of crepes, but this one is one of my favorites – with my dear French professor, Sharon, in Paris. She took me to an authentic Bretagne creperie in the heart of Paris, Crêperie Bretonne. The Brittany region in France (aka Bretagne) is the crepe / galette motherland. The traditional ingredients back in the day were flour, eggs, milk and melted butter, as these were specialties from the region. Buckwheat was introduced around the 12th century and has been used since then (it must be good if it’s lasted this long, right?). Ham and cheese are a standard filling, often with an egg on top. At a typical restaurant they will be served with the traditional Breton cider (a dry cider, more like beer), a pairing I find delightful. Nowadays there are lots of different filling and batter options, but read on for that!

The Batter

It wasn’t long after I landed in France and ate my first crepe (probably the first day I could) that I learned that savory ones are actually made with buckwheat! I had long thought the traditional batter worked for both, but boy was I wrong. As you can see in the photo above, these crepes are a darker color than you’d normally expect. That’s because they are savory galettes, made with buckwheat flour. This gives a much heartier, earthy flavor to the batter than you’d find with a traditional dessert crepe. I followed a recipe that uses a blend of buckwheat + all-purpose flour, but I want to experiment with all buckwheat flour next for a gluten-free option.

If you’re intimidated by the use of buckwheat flour, don’t worry!! It behaves similarly to whole wheat flour and you can use it in a bunch of other recipes. I recently made these amazing buckwheat, oat banana + chocolate muffins and have my eye on these next.

Galette Fillings + Bringing it All Together

Once your batter is made and has sit for a few hours, you’re ready to make it! Heat a non-stick pan over medium heat, add a little butter and swirl to coat the pan evenly. Next, add in about 1/4 cup of batter to the center of the pan off the heat, swirling in circles to coat the pan evenly. You’ll notice it cooks quickly – that’s okay! Once it starts to just set, you’re ready for fillings!!

You can fill a galette with anything – it’s super flexible. One of my favorites is sauteed greens, prosciutto and cheese with a runny egg on top. The combination of these flavors is pretty unbeatable! Here are some other ideas for fillings:

  • Sauteed spinach, mushroom + cheese (Emmental would be great)
  • Satueed spinach or kale, prosciutto + Parmesan + an egg on top
  • Ratatouille: sauteed eggplant // peppers // onion // tomatoes // garlic – any veggie really! and cheese
  • Smoked salmon, spinach + goat cheese
  • Sausage, egg + cheese

The common theme is obviously cheese…it does help keep it together 🙂 You can see from my photo above that the galettes are fairly thin – you don’t need a ton on the inside. Be creative and use veggies that you have, and experiment with different kinds of cheese!

Buckwheat Galettes with Prosciutto, Parmesan and Kale
 
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The perfect base recipe for easy dairy free buckwheat galettes. Add prosciutto, kale, a runny egg and cheese (vegan if you want!) for an amazing meal. Adapted slightly from the NY Times to be dairy free friendly.
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Serves: 2 servings, plus extra batter
Ingredients
Galette Batter
  • ½ teaspoon salt
  • ⅔ cup buckwheat flour
  • ½ cup all-purpose flour* (see note)
  • 1 cup almond milk (regular would work as well)
  • ⅓ cup water
  • 3 large eggs
  • 2 Tablespoons avocado oil (canola would also work)
  • Vegan butter (I use Earth Balance or Mikonos)
Fillings
  • 2 -3 cups baby kale or spinach
  • 4-5 slices prosciutto
  • 1 cup shredded parmesan cheese (I used parmigiano reggiano, pecorino would also be great)
  • 2 eggs
Instructions
  1. Whisk together the dry ingredients in a large bowl. Mix the egg, milk and water in a separate bowl, then add to the dry ingredients until just incorporated. You could also add everything to a blender and mix until well combined.
  2. Cover the liquid mixture and let sit in the fridge at least 2 hours or overnight.
  3. Sautee your spinach or other greens in a pan until cooked to desired consistency. Cook eggs in another pan until yolks are just set and set aside.
  4. Heat a pan (non-stick or crepe pan) over medium heat. Add a bit of (vegan) butter to the pan and swirl to coat evenly. Using about ¼ cup of batter, take the pan off the heat and slowly ladle in the batter to the center of the pan, tilting the pan as you add it to distribute the batter evenly. Cook for about 1 minute, or until batter just sets. At this point you can cook several crepe batters and store them separately until you're ready to reheat them and add toppings. We opted to cook and fill them one by one!
  5. Add the wilted greens, then shredded cheese, then a slice or two of prosciutto, followed by the already cooked egg. Carefully fold over the edges of the batter to keep the heat in (this will help melt the cheese). Remove when cheese looks melted and ready!** (see note). Serve hot!
  6. Keep any leftover batter for later, or use it for dessert crepes 🙂
Notes
* I suspect more buckwheat flour would be just as good. I think whole wheat flour could work as well for a more intense wheat-y flavor!

** I cooked mine a bit too long and they got crispy on the outsides. Still delicious, but for a softer crepe, cook until just set and take it off the heat while it's still soft.

 

Roasted Tomato, Parmesan and Garlic Pie with a Paleo Crust

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Omggg this pie, guys. Best use of tomatoes. Ever. This pie is summer cheesy perfection: sweet and savory, decadent yet light. Downright delicious!!! We’re adding it to our recipe rotation, for sure! Plus with a paleo (grain free + dairy free) crust, it’s a bit more healthful than a normal crust, so it’s totally acceptable to eat it at any and all meals, multiple days in a row.

Check out these cheese bubbles.

YUM. I like tomatoes, but I LOVE roasted and sun=dried tomatoes. If you’re like me and appreciate that more concentrated flavor then you’ll love this pie! It’s packed with 2.5 pounds of tomatoes – make sure you get good ones! And a whole lot of Parmesan, garlic and herbs to complement the tomatoes. And of course the secret ingredient to the creaminess – mayo!! The combination of mayo, cheese and herbs is what made it feel more like a French tart to me. I saw the recipe and just knew the flavors would meld perfectly. I had to make it ASAP.

I followed this Bon Appetit recipe for the pie with a few modifications:

+ Made my own grain free crust with Earth Balance (recipe below, adapted slightly from Paleo Running Mama)
+ Only had garlic powder, so I substituted that (but I do recommend actual garlic!!)
+ Used only Parmesan cheese
+ Subbed vegan mayo for regular mayo since that’s what I had on hand

I’m *sure* the Wheat Thin crust would be amazing, but I wanted to use ingredients I already had. Plus, paleo crusts tend to be a bit more crumbly and filling because of the use of nut flours. We’re all about them lately!

This pie takes some time, but it’s totally worth it. Start with good tomatoes. I used a bunch of different heirloom ones from the Arlington farmer’s market, including a big yellow one (which tend to be sweeter).

While they’re roasting you can make your crust, or use whichever one you have on hand (I do like some pre-made ones!!).

After your tomatoes are roasted and your crust is pre-baked a bit, layer in the tomatoes and filling (this is just the first two layers!):

After you do all four layers (cheese mix- tomatoes – cheese mix – tomatoes) and add the shallots on top, it may look a little dry, like how can this bubble up? FEAR NOT IT WILL.

One hour later…magic will ensue. Trust me! Let it cool for about an hour and then dig right in. The pie will keep in the fridge for a few days, if it lasts that long.

Roasted Tomato, Parmesan and Garlic Pie with a Paleo Crust
 
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A hearty yet delightfully summer filled savory pie of roasted summer heirloom tomatoes, paired with a super creamy parmesan and garlic filling. Perfect for any meal of the day! Recipe adapted slightly from Bon Appetit and Paleo Running Mama.
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Serves: 4-6 servings
Ingredients
Crust
  • Your favorite quiche or pie crust OR for a paleo version:
  • 1 cup almond flour
  • 2 Tablespoons coconut flour
  • ⅔ cup tapioca flour
  • 6 Tablespoons Earth Balance (or butter), cut into small cubes
  • ½ tsp fine grain sea salt
  • 1 large egg, beaten
  • ½ teaspoon garlic powder*
Filling
  • 2.5 pounds of good heirloom tomatoes, cored and sliced ¼ inch thick
  • 3 Tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1-2 teaspoons garlic powder*
  • 12 ounces grated cheese (a combination of Parmesan and/or Taleggio)
  • ½ cup mayonnaise
  • 1-2 Tablespoons Earth Balance or butter
  • 1 Tablespoon chopped fresh thyme
  • 1 small shallot, sliced thinly
Instructions
  1. Heat the oven to 475F. Arrange tomatoes on a baking sheet, covering the entire surface (they can overlap). Drizzle with olive oil, then sprinkle on salt and pepper. Roast tomatoes for about 25-30 minutes or until they just become dry and wrinkly up top. Reduce oven temperature to 375F.
  2. Meanwhile, make the crust. Combine the dry ingredients in a bowl, then work in the Earth Balance (or butter if using). When it starts to look like well combined (a bit like sand), add in the egg and stir to combine. It should form a sticky dough. Press into an 8 or 9 inch pie crust until evenly distributed. It doesn't have to be perfect, but you can roll out the dough if you want it to be more even. If the dough is too sticky to roll, refrigerate it for about 30 minutes first.
  3. Bake the crust for 7 minutes until just slightly browned. Remove and let cool.
  4. In a large bowl, mix the grated cheese, mayonnaise, chopped thyme, ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder (*see note).
  5. Next, layer the pie dish with the cheese mixture and tomatoes. First, add about half of the cheese mixture and spread evenly into a layer to cover the crust. Be gentle, as not to break the crust. Layer half of the tomatoes over the cheese mix; repeat both layers. Melt the remaining 2 Tablespoons of Earth balance, mix with a dash more of garlic powder* and then drizzle over the tomatoes. Top with the sliced shallot and a few more thyme leaves. The filling may look a bit dry at this point, but fear not. The cheese will melt nicely and distribute throughout the pie.
  6. Bake pie until filling bubbles vigorously and crust is browned, 50-60 minutes. Mine took about 45 minutes, but yours may take longer depending on how finely the cheese is shredded and the consistency of the mayo. It really will bubble quite a bit when ready, even if it doesn't look like it! Let cool 1 hour before serving.
  7. The pie will keep well in the fridge for several days, if it lasts that long!
Notes
*Note: I was out of fresh garlic so I did not follow the Bon Appetit version of creating garlic butter with fresh garlic. I highly recommend this, however, as I think the cooked garlic flavor would give more depth and complement the tomatoes and cheese even better than garlic powder.

 

Easy Summer Tomato Salad

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Hi friends! Sharing this fresh tomato + basil salad, inspired by the best of summer produce.

I discovered this recipe on Serious Eats while looking for a panzanella salad recipe last summer. If you haven’t had panzenella before, think of it as a savory bread salad! Veggies + a light dressing tossed with crusty bread. By letting it sit for about 30 minutes, the delicious juices soak into the bread and make it *super* delicious.

BUT what makes this version different- you don’t need the bread. I’ve found that the tomato version keeps better since you don’t have to worry about the bread getting soggy. Plus, it’s more versatile since you can serve it on top of a bunch of things – crusty bread, an omelet, salad, or even savory oats! The possibilities are endless!! I had mine first on an omelet:

Then on polenta! An underrated side in my opinion!

The secret to this salad is salting the tomatoes and letting their juices run out. This makes for the best vinaigrette. Don’t skip this part!!

Easy Summer Tomato Salad
 
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A fresh and easy tomato basil salad, inspired by summer ingredients. Make it into panzanella or make it as-is for a grain free dish! Adapted slightly from Serious Eats.
Author:
Recipe type: Side
Serves: 3-4 small servings
Ingredients
  • 1 pound cherry tomatoes, halved or other tomatoes cut into small bites
  • ¾ teaspoon salt
  • 5 Tablespoons good olive oil
  • 2 small shallots, minced
  • 1 clove garlic
  • ¼-1/2 teaspoon dijon mustard (I like more!)
  • 1 Tablespoon white wine vinegar or apple cider vinegar
  • Freshly ground black pepper
  • ⅓ cup basil leaves, chopped
Instructions
  1. Place tomatoes in a colander set over a bowl and season with the salt. Toss to coat. Set aside at to drain, tossing occasionally. Let them drain for at least 15 minutes (I usually do 30).
  2. After you're finished draining, remove the tomatoes from the colander and add them to a separate serving bowl. In the small bowl with the tomato juice, add the rest of the dressing ingredients: shallot, garlic, mustard, vinegar and olive oil. Season to taste, adding more salt and pepper if needed.
  3. Add the dressing to the tomatoes and stir to combine.
  4. Keeps well in the fridge for 2-3 days!

Bon appétit!

Potato, Carrot + Turmeric Soup

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Hi friends! Today I’m sharing a fun and easy soup recipe that involves just a few ingredients!

Pedro was inspired by this soup after making it at our favorite local cooking school, Culinaerie. He’s been volunteering for a master series class that focuses on methods and techniques rather than individual recipes. I must admit, I could definitely use more practice in that realm! After all, I take most recipes and change them to my liking…so they’re all kind of methods, right?

Anyway, this recipe is super flexible – play with seasonings and portions to get it exactly how creamy or thick you want!

The Method

  • Chop veggies into roughly the same size cubes.
  • Add to a pot, then cover with broth.
  • Boil root veggies until soft.
  • Blend it all up (in this case, with turmeric root, salt + pepper).
  • Taste, season more if needed, then top with what you have on hand.

That’s it! We added sunflower seeds and cilantro because that’s what we had on hand. I especially loved the addition of turmeric becuase of all its amazing health benefits (more on that here!).

I had some leftovers with sauteed spinach and that infamous Trader Joe’s everything spice. Breakfast, lunch or dinner, this would be great.

Let me know if you try it out! Bon appétit!

Potato, Carrot and Turmeric Soup
 
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An easy and delicious vegan soup recipe with potatoes, carrots and turmeric root. Perfect for any season, served hot or cold!
Author:
Serves: 4-6 servings
Ingredients
  • 3 potatoes
  • 6 carrots (2 medium sized per potato)
  • 1-2 quarts chicken or vegetable broth
  • 2 inch root of turmeric, peeled
  • Salt, to taste
  • ½ teaspoon black pepper
Toppings
  • Sunflower seeds, cilantro, basil, sprouts
Instructions
  1. Chop the potatoes and carrots into small cubes (about 1 inch square). Add to a large stock pot and add the chicken or vegetable broth until the vegetables are just covered. Bring to a gentle boil and keep cooking until the potatoes and carrots are soft (can be easily pierced with a fork).
  2. Let the mixture cool slightly, then carefully add the mixture to a blender (see note). Add in the turmeric root, salt, and black pepper. Now blend, blend, blend!
  3. Taste the mixture, adding more salt if necessary. If it's too thick, add a little broth to thin it out.
Notes
You can also use an immersion blender and mix everything in the same pot if you have one. Just be careful not to scratch you pot!!

 

Paleo Smoked Fish & Lemon Spinach Quiche

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Hi hi friends! Popping in per requests to share this easy paleo quiche!

I made this on Sunday after Pedro decided he wanted a HUGE smoked fish from Costco!! We had the fish by itself on Saturday but decided it would pair better mixed into an egg dish (to decrease the saltiness and mellow the taste) – hence the creation of this quiche! I made a little crust on the bottom because I was craving something starchy, but you could make even FASTER by going crustless and making just the egg mixture. We loved it so much we had it two days in a row – the second time for a quick weekday breakfast with arugula and pickled onions. This recipe uses smoked white fish but I think smoked salmon would work well too!

If you try it out, let me know!

Bon appétit!

Paleo Smoked Fish and Spinach Quiche with Lemon
 
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Easy recipe for a paleo and gluten free quiche with smoked white fish, spinach and lemon zest with an almond flour crust!
Author:
Serves: 4-6 servings
Ingredients
Crust (double for a thicker crust - this just covers the bottom)
  • 2 Tablespoons tapioca flour
  • 1 cup almond flour
  • ¼ teaspoon salt
  • 3-4 Tablespoons coconut oil or butter, or a mix
  • 1-2 Tablespoons cold water, if needed
Egg mixture
  • 8 eggs
  • ½ cup full fat coconut milk
  • ¼ cup diced smoked fish
  • 3-4 cups spinach, sauteed until wilted
  • 1 lemon, zested
  • Salt, to taste
  • Pepper, to taste
Instructions
  1. Heat oven to 350F (175C) and grease the bottom of a pie dish with a little coconut oil.
  2. Mix the dry crust ingredients together in a medium bowl. Add in the coconut oil and/or butter with a fork and mix until crumbly and the dough starts to come together. If the mixture is too dry, add 1 Tablespoon of water at a time and mix until a soft dough forms (you may need more - I used about 2.5 Tablespoons). Once the dough forms a soft ball (you don't want it too wet), it's ready to go!
  3. Press the dough until flat in the pie dish until even.
  4. Bake for 5-7 minutes until barely set.
  5. While the crust cooks, in a large bowl beat the eggs with coconut milk until smooth. Carefully stir in the fish, spinach and lemon zest. Finally, add in salt and pepper to taste.
  6. Add the liquid egg mixture into the slightly cooled crust.
  7. Bake 30- 35 minutes or until set to desired firmness (if you leave it in longer the eggs will have more structure; less time and it will be a little softer like traditional quiche).
Notes
You can make this quiche crustless as well! Just grease the pie dish and add the egg mixture directly in.

 

Cook for Syria

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Hi hi! Have you ever had Syrian food?

I think the closest I had come until last week was at Falafel, Inc. in D.C. but a friend recently introduced me to Cook for Syria (more about it here!), and I was immediately intrigued by the effort. It’s a “supper club that became a global movement,” centered around fundraising money for those in need in the Syrian refugee situation. The main idea is that you can host a dinner, bake sale or event in a restaurant and ask for donations or a portion of proceeds to go towards Unicef’s humanitarian work to help children in Syria – plus, you’re raising awareness.

I never know how best to help in such situations, i.e., if I just donate, will my money be spent well, does it make a different. BUT I liked this effort because I felt like I could make a bigger difference by opening the conversation more with friends and doing so in a casual environment with good food. A girlfriend of mine have talked about hosting a dinner together, so I was inspired to browse through some of the free recipes! I decided to go ahead and practice some as a date night surprise for Pedro. I liked that the recipes were approachable with not too many unusual ingredients, but contained lots of spices and herbs for lots of flavor.

I settled on this green frekkeh salad with smoked almonds and pomegranate, onion bread, and a roasted red pepper dish called muhammara. I didn’t make it to a middle eastern store to find all the ingredients so I made some substitutions: pearled couscous for frekkeh, red pepper flakes for aleppo chile and roasted almonds for smoked almonds. Next time I’ll find all the ingredients!! Grape leaves for an appetizer. How great are all these colors?!

We loved everything, but especially the flavors of the roasted red pepper dish. I roasted the peppers the day before to meal prep a bit, and this made the dish super easy to come together. I roasted them plain on 400 until slightly blackened, then removed the skin once cool. Everything else just goes in the blender! Perfect with pita or a simple bread. Olive oil, pomegranate, walnuts and parsley on top!

The frekkeh dish was also great – loved the use of so many herbs in one dish (mint, parsley, dill). I’ll definitely be using this grain + herbs technique for leftovers going forward!

And one more day – inspired by leftover herbs. I made the same frekkeh dish with rice and subbed some raisins for pomegranate. Served on greens because veggies.

I can’t wait to try more of these recipes! Hope you’re inspired by the food, but especially the cause this time. Let me know if you try another recipe!!

Kale, Sweet Potato + Blueberry Salad with Maple Tahini Dressing

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Hi friends!! Today I’m bringing you this hearty and colorful kale salad, one of the best I’ve made in a long time!! Lean + mean + all things green.

A simple kale and raw veggie salad with a creamy maple tahini dressing. Vegan, gluten free and flexible for ingredients you have on hand!

This colorful + super healthy salad came together on a whim, inspired by some roasted veggie leftovers. It was just so good I wanted to share with YOU! It started wtih a craving for greens: Pedro was away for the weekend and I just wanted SALADS and cruciferous things so I bought all the things (kale! arugula! brussels! spinach!). Normally I throw together what I have with a simple balsamic vinaigrette but I wanted to change it up a bit, especially since I wanted to use kale as a base. I settled on a tahini maple dressing that would go well with the earthiness of roasted veggies. I was inspired by a recipe round up of salads on Cookie and Kate!!

I started with greens – a bag of shredded kale + cabbage + brussel sprouts from Trader Joe’s. I suppose that’s the shortcut way, but you can also chop up your own greens or use normal salad greens. I diced up red pepper and roasted a spiralized sweet potato for mine, but any type of root veggie would be great (carrots and parsnips!). The tahini dressing is so versatile that it will go with a lot of different vegetables!

A simple kale and raw veggie salad with a creamy maple tahini dressing. Vegan, gluten free and flexible for ingredients you have on hand!

I topped it off with a little avocado for healthy fats + some blueberries to complement the sweetness of the maple. YUM. I want to eat this all over again.

A simple kale and raw veggie salad with a creamy maple tahini dressing. Vegan, gluten free and flexible for ingredients you have on hand!

Is it talking to you like it did to me? Guys, this salad is legit, and I highly recommend you try it ASAP!! Get pre-shredded veggies to make it quicker, or just dice up some kale // cabbage // spinach and make.it.happen. You won’t regret it!

A simple kale and raw veggie salad with a creamy maple tahini dressing. Vegan, gluten free and flexible for ingredients you have on hand!

Crunchy Kale Salad with Maple Tahini Dressing
 
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A simple kale and raw veggie salad with a creamy maple tahini dressing. Vegan, gluten free and flexible for ingredients you have on hand!
Author:
Serves: 2 -3 large or 3-4 smaller servings
Ingredients
Salad Dressing
  • ¼ cup tahini
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons water
  • 1 teaspoon Dijon mustard
  • Dash of garlic powder
  • 1.5 teaspoons maple syrup
  • Salt, to taste
Salad Ingredients
  • Mixed greens, preferably hearty (I used a shredded brussels sprouts, kale and cabbage mix from Trader Joe's)
  • ½ of a red bell pepper, diced
  • 2 cups roasted mixed vegetables (sweet potato, brussels sprouts, carrots, parsnips)
  • Avocado, sliced
  • Blueberries (strawberries, raspberries or grapes would be great too!)
Instructions
  1. Mix salad dressing ingredients together in a jar or small bowl. Set aside.
  2. Shred or very finely chop up the salad ingredients if not already done (you can also use regular salad greens but will probably need less dressing). Massage the greens with a few tablespoons of dressing, adding more if necessary. Top with roasted vegetables, fruit and sliced avocado. Drizzle on more dressing. EAT!!

Bon appétit!

Porotos Granados

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Today I have a cozy Chliean dish for you – Porotos Granados!

Porotos granados, or Chilean bean stew. A cozy and comforting puree of corn and butternut squash, cooked with onion and garlic and classic Chilean spices. Naturally #vegan and #glutenfree.

This was a favorite of Pedro from growing up, and he made it for us recently. It’s warm and cozy from the butternut squash, slightly sweet from the corn, and earthy and smoky from the merken and other spices. It’s naturally vegan and gluten free, too, so you can feel good about eating all the veggies! The beans add a nice bit of protein as well. So basically, the perfect veggie balanced meal.

Porotos granados, or Chilean bean stew. A cozy and comforting puree of corn and butternut squash, cooked with onion and garlic and classic Chilean spices. Naturally #vegan and #glutenfree.

Since it’s a hearty stew, this is a great fall or winter dish, but you could also serve it chilled for a refreshing summer meal with the sweet corn. The earthy flavor of all the spcies is particularly comforting. The classic Chilean spice to use is merken (also spelled merquen), a red chili pepper that is often smoked after drying. If you don’t have this, smoked paprika would be a nice substitute. Either way, delicious!

Porotos granados, or Chilean bean stew. A cozy and comforting puree of corn and butternut squash, cooked with onion and garlic and classic Chilean spices. Naturally #vegan and #glutenfree.

After roasting the squash and pureeing it, the rest comes together easily like a traditional soup. Depending on how thick you like your soup, you can adjust the consistency (more liquid for soup, less liquid for more of a stew). Pedro served this with greens and tomatoes on top – and of course, more basil (I forgot it here!). You can serve greens on the side for a soup + salad type of meal.Porotos granados, or Chilean bean stew. A cozy and comforting puree of corn and butternut squash, cooked with onion and garlic and classic Chilean spices. Naturally #vegan and #glutenfree.

Porotos Granados (Chilean Bean Stew)
 
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Porotos granados, or Chilean bean stew. A cozy and comforting puree of corn and butternut squash, cooked with onion and garlic and classic Chilean spices. Naturally vegan and gluten free
Author:
Serves: 4 main dishes
Ingredients
  • 1 bag frozen corn (~ 12 oz or 350g), or 3 ears fresh corn
  • ½ butternut squash
  • ½ cup (120ml) vegetable stock or water
  • 1 can beans, drained and rinsed (cranberry or cannelli are great, but anything works)
  • 1 large onion, diced
  • 2 cloves garlic
  • 1 Tablespoon coconut oil
  • 1½ teaspoons merken*
  • 1½ teaspoons oregano
  • 1½ teaspoons cumin
  • ½ cup fresh basil, chopped
  • ¼ teaspoon salt, plus more to taste
  • Fresh ground black pepper, to taste
Instructions
  1. Heat oven to 400F (200C). Cut the butternut squash and half and remove the seeds. Roast the butternut squash until soft (20-30 minutes, depending on how big it is). Remove and let cool.
  2. Meanwhile, defrost the corn if using frozen. Reheat in the microwave or boil until soft. Let cool slightly. If using fresh corn, boil for about 10 minutes until soft, then let cool and slice off the kernels.
  3. Once the corn and squash are cool enough, add them to a blender with about half of the vegetable stock and puree until liquefied.
  4. Next, heat a pot on medium heat with oil. Add the onion and cook until translucent. Add the garlic and sautee 2-3 more minutes until fragrant. next, add the spices, adjusting to taste.
  5. Add the beans, then the puree and bring to a simmer for about 15 minutes. If the mixture is too thick, you can thin it out with a bit more of the stock.
  6. To serve, ladle the mixture into shallow bowls. Top with sliced tomatoes, more merken, chopped basil and sea salt.
Notes
*See link above. This somewhat spicy pepper can have a smoky flavor, similar to smoked paprika. I'd use that as a substitute if you can't find or buy merken near you!

Bon appétit!

Crispy Kale Sandwiches

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Hello friends, it’s been a while! Popping in to share DEEEEZ sandwiches, because they were so delicious.

Crispy Kale Bagel Sandwiches. An easy, #vegan and #vegetarian breakfast idea: layer crispy kale on top of salted avocado and peanut butter.

We are in full on holiday mode here in D.C., baking lots of cookies, Christmas lights up. Pedro even made his first cookie EVER!!!! this year. I haven’t really done any gift shopping yet…..but I still have a week. May the force be with me.

Anyway, these bagel sandwiches! The combinations were simple but delicious and made for an easy, last minute breakfast when I thought I didn’t have much left at home. We freeze our bagels, so I defrosted one and toasted it up nice and crunchy to start. This plain bagel, seemingly missing a serious layer of toppings, seemed like it would need something creamy on top. I spotted half an avocado in the fridge, so I decided to use that up and layered one half with it, leaving the other for peanut butter!! You could just top both sides with a little salt at this point and call it a day, but I had some Tuscan kale to use up, so I crisped it up in the oven like kale chips, then put that on top. So delicious! In summary:

Bagel + Peanut Butter+ Kale.

Try subbing in almond butter. Even more delicious. Creamy works well!

Bagel + Avocado + Sea Salt + Kale

Crispy kale brings a nice crunchy alongside the avocado.

Crispy Kale Sandwiches. An easy, #vegan and #vegetarian breakfast idea: layer crispy kale on top of salted avocado and peanut butter.

I know this combination may seem odd at first, but I find that it just works. Something about the earthiness of kale complements the richness of avocado and nut better well. I’ve been a big fan of avocado // kale // almond butter since discovering it via this blog and it has not disappointed despite my numerous modifications and additions 🙂 . Excited to share it with you now!! Try it out and let me know what you think.

Crispy Kale Sandwiches. An easy, #vegan and #vegetarian breakfast idea: layer crispy kale on top of salted avocado and peanut butter.

Crispy Kale Sandwiches
 
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Crispy Kale Sandwiches. An easy, vegan/ vegetarian breakfast idea: layer crispy kale on top of salted avocado and peanut butter. Fancy breakfast in a flash!
Author:
Serves: 1
Ingredients
  • 1 bagel (English muffin or bread would work well, too!)
  • 1 Tablespoon peanut butter (or almond butter)
  • Half of an avocado, mashed
  • 1 cup kale*
  • 1 teaspoon olive oil
Instructions
  1. Preheat oven to 400 degrees. Toss kale in the olive oil and spread on a baking sheet. Bake for about 10 minutes, or until kale looks crunchy. Remove and let cool.
  2. Toast the bagel or bread until desired crispiness (I like mine crunchy to counter the smooth toppings!).
  3. Spread the peanut butter on one half and the avocado on another. Add a sprinkle of sea salt the avocado side if desired.
  4. Layer on the crispy kale, making it "stick" a little to the spread so it stays on top.
  5. Serve as halves, or put the sides together for a sandwich!
Notes
* This recipe uses crispy kale, but steamed or sauteed kale would work as well.

 

Bon appétit!

Cheddar, Jalapeno and Scallion Scones (Lactose Free!)

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Savory scones!! Coming at ya, all hot and melty.

The inspiration for these delectable mini scones was our latest Winedown, where the theme was Harry Potter!!! Obviously I was very excited. One of the first recipes that came to mind and after googling was Hagrid’s rock cakes. In the book they are more of a sweet scone and terribly over baked, but I took a different spin and made them savory and more edible 😉

I borrowed the recipe from two sources, Budget Bytes and the best ever Deb aka Smitten Kitchen. I’m a huge fan of Deb’s cream biscuits, but wanted to make these a little lighter and more dairy free, so I looked for a recipe that used a bit of milk for moisture instead of cream. The cheddar cheese I got was labeled lactose free (see some like Cabot here!), and I used almond milk and Earth Balance in place of regular milk and butter. Worked great! I know Deb’s with heavy cream would be amazing and a bit lighter, but the adopted version was pretty darn good, too. I liked Deb’s technique of sauteing the jalapenos a bit before adding to the mixture.

Pre-bake delicious-ness! Finished with an egg wash and fresh black pepper.

Aaaand post bake with all that cheesy goodness. Makes for great cheddar crisps.

Cheddar, Jalapeno and Scallion Scones (Lactose Free!)
 
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Cheddar and jalapeno scallion scones made lactose more digestible with Earth Balance, almond milk and lactose free cheese used in place of normal dairy products. Adapted from Smitten Kitchen and Budget Bytes.
Author:
Serves: 8 medium or 16 small scones
Ingredients
Dry Ingredients
  • 2 cups all-purpose flour*
  • ½ teaspoon salt
  • 2 teaspoons baking powder
Other Ingredients
  • 5 Tablespoons Earth Balance or vegan butter
  • 2 jalapenos, diced small**
  • ½ cup small diced extra sharp cheddar cheese
  • 3 -4 green onions (scallions), sliced
  • ¼ cup almond milk
  • 2 large eggs, beaten
Instructions
  1. Heat oven to 400 degrees.
  2. Heat a skillet over medium heat and sautee the diced jalapeno with a little butter or oil for a few minutes until softened. Set aside and let cool.
  3. Combine the dry ingredients together in a big bowl. Cut in the butter to the dry mix until it looks dry and crumbly and no big chunks remain.
  4. Mix the cooked jalapeno and cheddar chunks in a small bowl with 1 tablespoon of the flour until well coated. Add this mixture to the dry ingredients along with the scallions and stir to combine.
  5. In a separate small bowl, combine the milk and beaten eggs.
  6. Slowly add the milk and egg mixture to the flour mixture and stir until just combined. The dough will be a bit sticky, but try to form it into a rough ball.
  7. Turn the dough out onto a well-floured surface and knead gently while forming into a large circle or square shape, with a thickness of about 1 inch. Cut into desired shape (I did squares, then divided in half to triangles), and place on a parchment or silpat lined cooking sheet.
  8. Optional: Beat an egg and a teaspoon of water together until smooth, then brush the tops of the scones with the mixture. This will help the scones to brown.
  9. Bake for 20-25 minutes or until brown (this will depend on the thickness of your scones).
  10. Serve warm if possible!
Notes
* I substituted some Bob's Red Mill gluten free flour for all purpose flour. I suspect you could substitute all of it and while the texture may change it would still be delicious!
** I took out the jalapeno seeds but you could keep some for extra heat.

Enjoy and bon appetit!

Pantry Clean Out Curry Stir Fry

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Currently feeling so inspired by this pantry clean out // leftover curry stir fry!! This came together on a whim but is my versatile base for any Thai curry dish that I make. Plus, it took less than 20 minutes to pull together. Win.

I loved this dish because it was

+ fast

+ easy

+ delicious

+ used up leftovers

+ didn’t need a real recipe!

So let’s walk you through the process!

I always start out sauteeing some leftover veggies – green onions and yellow squash in this case. Your “harder” veggies that need a little more softening like carrots, onions, or potatoes are other good options to start with. I ended up adding some shredded carrots and frozen peas hidden in the freezer. Broccoli or green beans (fresh or frozen) would work great, too. This is a pantry clean out meal, so use what you got 🙂

Next, I add several big spoonfuls of curry paste and mix it all in until even. The curry paste I use (shown below!) already has a good bit of sodium, so I used that in place of salt. After it was all mixed in, I threw in some leftover rice and sauteed greens I had on hand. I told you, pantry clean out! Empty out the tupperware! You can skip this and just do veggies, or have fresh rice on the side, too.

Finally, I added in about a 1/3 cup of coconut milk that I had leftover from my paleo gnocchi dish. You could add more to make it more curry soup-y, but even a smaller amount will give some good flavor. If you leave out the milk all together, you’ll get more of a crispy stir fry.

Finally, I add some greens on top (this time, kale) at the end to keep it fresh and healthy 🙂

Mix it all in, then serve and garnish with any toppings you have on hand.

I included the recipe below for guidelines for your next stir fry, but encourage you to be creative and use what you have on hand 🙂

Pantry Clean Out Curry Stir Fry
 
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A quick and easy Thai curry stir fry, adaptable for different veggies, proteins and spice levels - make it from anything you have on hand!
Author:
Serves: 2-3 servings
Ingredients
Curry Ingredients
  • 1 teaspoon oil (for sauteeing)
  • 2-3 cups of mixed vegetables (onions, garlic, carrot, squash, potatoes)
  • 1-2 Tablespoons Thai curry paste*
  • 1 cup rice or other grain (bulgur, wheatberries)
  • 1 cup leafy greens (kale or spinach work great)
  • Coconut milk
Optional Garnishes
  • Crushed peanuts
  • Chopped cashews
  • Scallions
  • Sesame seeds
  • Cilantro
Instructions
  1. Heat a pan over medium heat, then add the oil and vegetables. Sautee until softened.
  2. Add in the curry paste and stir to combine evenly. It may be a little lumpy, but will even out later when you add the milk and rice.
  3. Mix in the rice and coconut milk. A small amount of coconut milk works well for flavor, while more (~ 1 cup) will result in more of a soup-y stir fry). Heat everything until warm and evenly cooked.
  4. Add the leafy greens at the end, stirring for just a minute to wilt slightly.
  5. Serve in bowls and garnish with all the things!
Notes
* The green curry paste shown above is pretty spicy so I used about 1 big Tablespoon. I find that some other curry pastes require more for more quantity for added flavor.

Bon appetit!

Spicy South African Biltong Hash

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Did you see my breakfast I posted last week on Instagram? If not, biltong HASH ahead!!

Biltong Hash in Lodge Cast Iron

This hash was inspired by this great restaurant I visited Atlanta, Biltong Bar. It’s in Ponce City Market – if you haven’t visited this foodie haven, highly recommend! There were so many good restaurants and fun places to window shop. Biltong Bar had their meat to go, so of course I grabbed some! See our dish below:

Dish from Biltong Bar

What’s biltong, you ask? It’s meat seasoned with vinegar, salt and other spices and then air dried, hanging 3-7 days to create a nice aged taste. Sounds weird, but is delicious. Jerky, however, is usually dried without vinegar, sometimes smoked, and generally dehydrated instead of dried.

SO how you gonna make this. Start with potatoes – I roasted mine the night before as the base. You could also sautee them in the same pan but they may take a little while longer. To start the hash, I heated up the good old Lodge cast iron, added some olive oil, diced onions and peppers and cooked util soft. I threw in the roasted potatoes and biltong at the end, then last minute added in the KALE!! Can’t skimp on the greens. This was not in Biltong Bar’s dish but I thought it was a good addition :). I meant to cook the eggs first in the cast iron but forgot (ugh), so I made them in our non-stick pan on the side. Then scooped them on top!

Biltong Hash Cast Iron Close Up

Mmm yes dem eggs. Served on my most favorite of plates.

Biltong Hash Breakfast

This was breakfast for two + lunch leftovers for me – it was great heated up, even without an egg! You could definitely make it your own with whatever peppers or potatoes (sweet!) you had on hand. Regular jerky (good quality ones of course) would work well here, too! I need to see if I can get more of the biltong shipped to me in the meantime…

Spicy South African Biltong Hash
 
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An easy breakfast or dinner hash featuring South African biltong (or jerky), potatoes and peppers. Leftovers keep great!
Author:
Serves: 2-3 servings
Ingredients
  • 1 russet potato
  • 1 onion, sliced thinly
  • 2 cubanelle peppers, sliced thinly
  • 1 -2 handfuls of biltong or beef jerky
  • 2 cups shredded kale or spinach
  • 1 Tablespoon olive or canola oil
  • ¼ teaspoon ground black pepper
  • Pinch of salt
  • 2-3 eggs
Instructions
  1. Small dice the potato and roast in the oven until brown. This took about 30 minutes on 375 for me. You can do this ahead of time!
  2. Meanwhile, slice the peppers and onion thinly.
  3. Heat a skillet on medium. Add the oil, then the onion. Cook until soft and translucent.
  4. Add the sliced peppers and cook until desired softness (we like our cubanelle peppers a tad crunchy).
  5. Add the biltong, kale or other greens, salt and pepper. Stir to combine until the greens have just wilted. Turn off heat.
  6. In another pan, heat to medium and cook eggs to desired doneness. We like ours runny to combine with the veggies!
  7. Top the hash with eggs, serve and enjoy!!

Enjoy, and let me know if you’ve had biltong 🙂

Mile High Popovers

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Bread for DAYYYYSSSS is what these popovers scream.

Popovers are a treat I remember from my childhood growing up in a small town in New Jersey. The local bakery / store in town (yes there was only one) made them and I remember them in my mind being SO SO good. Such a treat! I rediscovered them in college when I learned they were actually “a thing” and there were special pans made just for them!!! What!

Nom. Cue popover re-entry into my life! I made them a few times in college and on special occasions since, but it had been a while since I made them…..until last weekend. I hadn’t made them in so long because they’re mainly white flour and milk – things I’m avoiding lately – and have never tried them with any alternate ingredients. I was afraid I would ruin them with any healthier changes 🙂

On a whim, though, I decided to make them for the 3 day weekend as a treat a guests who had come over for breakfast. I tried them with the Trader Joe’s gluten free flour blend in place of all-purpose, lactose free milk, and Earth Balance instead of butter. (If you don’t have a TJ’s near you I think this Bobs Red Mill blend would be great too). Note: they are *perfect* with the original recipe, but I was SO excited about how good they turned out with these changes. And by good I mean flaky, butter and TALL! That’s usually a problem with non-white flour baking – things don’t seem to rise or brown as well. These guys, though, no problem. Serve with butter and jam and you’ll be SET.

There are a couple key factors in cooking popovers you should know if you haven’t made them before. One, start the oven super hot – 450 degrees F!  This helps the immediate rise. Two, don’t peek during baking! You have to reduce the temperature at the halfway point, but you don’t want to open the oven before 35-40 minutes lest these beauties collapse. Finally, I highly recommend a good pan, like this Nordic Ware one, so you are working with those deep muffin pockets. I need to try regular muffins in this pan…I think they would be divine!

Anyway, on to the recipe because you just need to make them now. It’s adopted from King Arthur recipe with some of my notes….Try them out and tell me what you think!!

Breakfast Popovers
 
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These egg-y breakfast popovers are a true weekend treat! They require just a few simple ingredients but are a truly delightful treat you will want to make over and over again! This recipe is adapted from King Arthur Flour.
Author:
Serves: 6
Ingredients
  • 4 large eggs, room temperature (I keep them out overnight)
  • 1½ cups 2% lactose free milk
  • ½ teaspoon salt
  • 1½ cups Trader Joe's gluten free flour blend
  • 3 Tablespoons Earth Balance, melted
Optional Add Ins
  • ¼ cup Shredded cheese
  • 1 teaspoon herbs or other spice
Instructions
  1. Preheat the oven to 450 degrees F. Make sure your rack is low enough for your popover pan!
  2. Grease the popover pan well with a bit of oil, butter or Earth Balance.
  3. Beat together the eggs, milk and salt in a KitchenAid mixer or with a hand mixer until well combined (no egg yolk streaks). Add the flour and whisk until there are no lumps; be careful not to overbeat (30 seconds should do it). With the mixer running, pour in the melted Earth Balance until just combined. If using any add-ins, stir these in at the end.
  4. Pour the batter into the pan, about ⅔ full or until evenly distributed. Into the oven: place the pan on the lower rack and close! This is the part where NO PEEKING begins!
  5. Bake the popovers for 20 minutes at 450 degrees F, then lower to 350 degrees F and bake for 15-20 minutes more. Don't peek until the very end of the cooking time! This will ensure that they don't collapse.
  6. Once the popovers have browned and risen nicely, remove and serve immediately. You can poke the tops with a fork to release some steam so they don't get soggy inside. Best eaten right away!
Notes
You could also mix this recipe up in a blender to make it even easier!

Bon appetit!

The Best Coconut Rice

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GUYS.

You’ve probably heard me rave about this rice recipe before but now I can share it with the WORLD and it should be shared with the WORLD because it’s so good!!!!

The Best Coconut Rice. This recipe is indulgent and creamy from coconut milk yet spicy and balanced from cinnamon, jalapeno and mustard seeds.

But really, at some point we were making this at least once a week. Sometimes twice. That’s pretty serious when you have a “to do” list of recipes as long as me.

The Best Coconut Rice. This recipe is indulgent and creamy from coconut milk yet spicy and balanced from cinnamon, jalapeno and mustard seeds. #Vegan and #GlutenFree, too!

This recipe came to me from an Indian cooking class done by Rupen Rao, one of our chef friends over at Culinaerie. Somehow things are always better when he makes them but we’ve managed to make this recipe quite delicious at home!

So what’s so special about this you ask? Well, it’s super creamy for starters. I also love the sweet and savory combination and the complexity of the cinnamon and mustard seed with the rice. Sounds so fancy but it’s true. It’s a great standalone dish, but also goes with anything (in my opinion!) since it’s a powerhouse recipe. For an easy weeknight dinner, serve it with seared chicken or fish and some greens on the side, or with an Indian or Thai chickpea salad for a vegetarian option.

Simple healthy dinner option: Pan seared salmon // coconut rice // steamed broccoli.

I’m getting excited just looking at these pictures and typing it up.

The Best Coconut Rice. This recipe is indulgent and creamy from coconut milk yet spicy and balanced from cinnamon, jalapeno and mustard seeds. #Vegan and #GlutenFree, too!

Note: Fresh ginger is missing form this photo but necessary!

A few notes about the recipe. I’ve tried several variations for this recipe – if I don’t have fresh ginger on hand, powdered works as an okay substitute (just use a dash). I love the punch of the jalapeno but that can be left out as well if you prefer. If you don’t want heat but still the jalapeno flavor, just leave out the seeds. One thing I DON’T recommend using is brown rice. I did this by mistake a couple times and it just wasn’t the same. I ended up having to cook the rice quite a bit longer and add more water, so the texture wasn’t quite right (i.e., as creamy as I’d like). I use jasmine or basmati rice – see Trader Joe’s version below!

Don’t forget to soak the rice and rinse at the beginning – it does make a difference! You can use this time to chop your onion and ginger and gather the other spices.

If you try this, let me know how it goes!! Be prepared to eat rice for days.

The Best Coconut Rice. This recipe is indulgent and creamy from coconut milk yet spicy and balanced from cinnamon, jalapeno and mustard seeds. #Vegan and #GlutenFree, too!

The Best Coconut Rice
 
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My very favorite rice recipe, made sweet and savory with coconut milk and an Indian spice base. Adapted from Rupen Rao via Culinaerie!
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Recipe type: Side
Serves: 3-4 servings
Ingredients
Rice Ingredients
  • 1 cup basmati rice
  • 1 can full fat coconut milk
  • ½ teaspoon salt
  • ½ teaspoon peeled, grated gingerroot
  • 1 cinnamon stick
  • 1 Tablespoon coconut oil
  • 1 Tablespoon finely chopped onion or shallot
  • ½ teaspoon brown mustard seeds (I do up to 1 teaspoon sometimes)
  • 2 small red Thai chilis or 1 small jalapeno
Optional Toppings
  • Flaked coconut
  • Cashews or peanuts
  • Sesame Seeds
  • Scallions, sliced
  • Cilantro
Instructions
  1. Soak the rice in cold water for 20 minutes. Drain, rinse and repeat the rinse two more times. Drain.
  2. Heat the oil in a saucepan over medium heat. Add the onion, mustard seeds, chilis or jalapenos if using, ginger and cinnamon stick; cook until onion is soft and mustard seeds are fragrant.
  3. Add the rice and salt to the pot and stir to coat the rice with the oil mixture. Pour in the coconut milk. Bring the mixture to a light boil, then reduce the heat to low (a gentle simmer) , cover the pan and cook the rice until the coconut milk is abosrbed and the rice is soft. This usualyl takes about 15-20 minutes (*see note below for brown rice).
Notes
I've tried this recipe with brown rice (by accident) and it didn't work quite the same. Because the cook time is quite a bit longer you'll need more liquid (water or more coconut milk). The texture will be different for brown rice, too.

Bon appétit 🙂

Summer Market Salad

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Son of a peach….

That was the name of a beer we had this weekend at Tupelo Honey Cafe! So delicious. Peach season is in full swing here in VA and I am thrilled to be a part of it. Picking them up at local farmer’s markets whenever I can (Courthouse! Foggy Bottom!).

Anyway wanted to share this salad from last weekend, inspired by the market. It highlights some of the season’s best produce!

  • Sweet corn. YUM. Underrated.
  • Peaches. Must be juicy not those sad store bought ones 😂
  • Greens. Arugula here.
  • Yellow zucchini.

The base of the salad was zucchini that I ribboned using my handy peeler. Then arugula, peaches, and corn on top. I kept the dressing light to let the produce flavors shine through. We had limes laying around so I made a lime vinaigrette, adding in olive oil, honey, a bit of mustard (to hold everything together), salt and pepper. The lime and honey was a perfect complement to the juicy peaches. I loved how well the salad piled up with the zucchini ribbons 🙂

Full recipe below 🙂

Summer Market Salad
 
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An easy summer salad inspired by the farmer's market, topped with a honey lime vinaigrette
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Serves: 2 big salads
Ingredients
Salad Ingredients
  • 2 yellow zucchini
  • 1 bunch arugula
  • 2 ears fresh sweet corn
  • 1 peach, sliced
Dressing Ingredients
  • ¼ cup extra virgin olive oil
  • ¼ cup lime juice (about 1 big lime)
  • ½ teaspoon mustard
  • 1 teaspoon honey
  • Pinch of salt
Instructions
  1. Bring a pot of water to a boil. Shuck the corn in the meantime. Once boiling, add the ears of corn and cook for about 5 minutes. Remove and let cool.
  2. Make the dressing: mix all the dressing ingredients in a small bowl or jar until well combined (the mustard will help keep everything together). Set aside.
  3. Next, thinly slice, spiralize or ribbon your zucchini. Place on a plate or in a large bowl and top with arugula.
  4. Once the corn is cool, carefully slice the kernels off the ear into a bowl or onto a cutting board.
  5. Top the salad with the corn + peaches, then drizzle on the dressing and dig in!!
Notes
You can also marinate the zucchini in the vinaigrette for extra flavor. This works well if your zucchini is thickly sliced.

 

I hope you are inspired to check out your local produce and make something easy, fresh and delicious this weekend!!

Bon appétit 🙂

Post Vacation Eats

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Hello, hello! Popping in on a Fri-YAY to share some post vacation eats and my cooking inspirations this week.

We ate so well in Europe this time around. Working budget stretched farther than our college budget and we ate at some many good places! More to come on my favorite healthy spots in Spain and Madrid. But for now, a quick recap of what we’ve been eating since we got back!! No surprise here, lots of paleo leaning / egg breakfasts.

Tuesday: Right back at it with eggs // salsa // sauteed spinach // gluten free crackers

We were pretty exhausted when we got back on Monday night around 10pm but hauled it to Whole Foods to pick up some goods. Nothing too crazy, just eggs and a few veggies (see above!). I grabbed some canned tuna, knowing I could throw together some greens + tuna + mayo for a quick and healthy meal the next morning for lunch. I was surprised/pleased to find CHIPOTLE mayo in our fridge and used that – so good! No picture, so we skip right to Wednesday’s breakfast.

Savory oats: steamed kale, roasted onions, carrots and egg with everything seasoning

As you cam see…we stuck with savory egg breakfasts all week, adding in different veggies (and a surprise croissant).

Thursday – surprise croissant on the side!!

And then maple sausage today – YUM.

Wednesday night I had pesto inspiration so I swung by Trader Joe’s on the way home from work and got basil, tomatoes, chicken tenders and SIX yes six zucchinis to make into zoodles. Pesto pasta with fresh tomatoes and grilled chicken was the inspiration. We don’t (yet) have a spiralizer so we used this juienne slicer to cut the zucchinis. Takes a little time but I have the best sous chef 🙂 Made this vegan pesto sauce on the side and tossed the zoodles with it. It was good, but I kind of missed the real thing with Parmesan!!! Next time.

Next I pan fried the chicken in salt, pepper and a little avocado oil, then tossed tomatoes with garlic olive oil, salt and pepper on the side –

Then put it all together 🙂 Delicious! Leftovers for lunch.

Final inspiration of the (work) week was – bread!! I was inspired by the tasty things we had in France and Spain but wanted something more homemade / healthier and settled on this recipe.  Thanks to my friend Meghan who supplied most of the ingredients after her pantry clean out 🙂 I added a little honey to the batter and seeds on top to give it some more texture and crunch. It sliced beautifully! Definitely making again. And it looks great, too! 🙂

As for this weekend, things on my cooking ideas list include chocolate cherry waffles (!), tart cherry oatmeal crisp if we go berry picking, and maybe some homemade granola. Maybe just maybe I should include something savory in there. Potentially our favorite salmon / coconut rice / greens meal.

To be continued, but in the meantime, bon appétit 🙂

Blackberry Balsamic Chicken Salad

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This delicious salad is ready in under 30 minutes!

In the latest series of cleaning out the freezer, I targeted blackberries for use for a salad dressing. I saw a recipe posted by Purely Elizabeth over on Instagram and was inspired by how simple it was! Just fresh berries + balsamic vinegar + olive oil.

I found all these greens and the cucumbers at the local farmer’s market in Courthouse (go if you’re nearby! Similar vendors at the Sunday one in Dupont). Pedro and I picked out weekend – baby curly kale, pea shoots and butter lettuce! All looked so pretty and I just couldn’t resist trying them all. Hooray for new things!

I diced up the greens for lunch, after a brief period of admiration, then whipped up the dressing – I did about equal parts of oil, vinegar, and berries, pureed it all and added a little salt and pepper.

Mint on top.

I wanted to add some protein to the salad and we had some leftover chicken so I decided to pan fry it in a little coconut oil and coconut flour. We were out of eggs so I skipped the dipping step and just dipped the chicken in a coconut flour // salt // pepper combo. I think almond flour or bread crumbs would work well too! I threw this in a nonstick pan for a few minutes until browned, flipped and cooked through until finished (temperature, about 165 degrees – used my thermometer!). This was super fast since the breasts were small.  Toasted walnuts on the side. No picture here but you can se the finished produck!

Next I just layered this all up and drizzled on more dressing. Fresh, light and paleo friendly 😊

I’d definitely save leftovers for a work lunch – just keep the dressing separate until you’re ready to eat!

Blackberry Balsamic Chicken Salad
 
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This flavorful salad is perfect for a work lunch or a light summer meal! You can add to the salad with what you have on hand - the dressing is what makes it though!
Author:
Recipe type: Lunch, Dinner
Serves: 4 small or 2 big servings
Ingredients
Salad
  • 4-6 cups mixed greens
  • 1 small cucumber, diced
  • 1 small handful blueberries or blackberries
  • Nuts (optional)
  • Fresh mint, roughly torn
Dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ cup blackberries (defrosted if frozen)
  • Dash of salt
  • Dash of fresh ground pepper
Battered Chicken
  • 4-5 thin chicken breasts or chicken tenders
  • ¼ cup coconut flour
  • Salt to taste
  • Fresh ground pepper to taste
  • Coconut oil, or other neutral oil for cooking
Instructions
  1. Roughly chop the greens into bite size pieces and add to a large salad bowl with mint and cucumber.
  2. Combine all the dressing ingredients and puree until smooth in a blender or Ninja. Set aside.
  3. Heat a pan to medium heat for pan frying the chicken. When pan is warm, add a bit of coconut oil (I didn't need much because I used a non-stick).
  4. Combine the coconut flour, salt and pepper in a shallow bowl or dish and stir to combine a bit. Dip the chicken into the mixture, then place in the pan to cook. Sear on each side about 5 minutes (depending on thickness of chicken) or until temperature reaches about 165 degrees F.
  5. Toss the greens with the dressing, then top with the berries and nuts if using and more dressing.
Notes
Extra dressing will keep in the fridge for a few days in a sealed container (I used a jar). It was also great with fish!

Bon appetit!