Butternut Squash and Tomato Soup

This year, I have been making a very concentrated effort to get at (at least) five servings of fruits and vegetables per day. I start each morning with a green smoothie full of blueberries, bananas, kale, and orange juice. At lunch, I mostly keep low carb with lots of greens and a little meat and at dinner I have...popcorn. It's all about balance and this is just what is working for me right now. The healthy lunches and breakfasts keep me powered through my recently insane work schedule so when I get home at night, I don't feel completely guilty reaching for the first thing on the pantry shelf. To avoid going completely off the rails, I try to keep something somewhat healthy on hand to heat up in my microwave-free kitchen when I get home at night. This soup is relatively simple to prepare and full of flavor to keep me from getting bored with an evening meal. Even though it is vegan, it's full of heartiness and I don't feel deprived after slupring a bowl full of this bright goodness.

One year ago: Brunch at Longman & Eagle
Two years ago: Thin Mint Brownies
Three years ago: Double Chocolate Butterscotch Muffins
Four years ago: Bacon and Tomato Tart

Butternut Squash and Tomato Soup
(Adapted from Bon Appetit, January 2013)

2 tablespoons extra virgin olive oil, divided
1 medium (1.5 pounds) butternut squash, halved lengthwise and seeded
4 garlic cloves, peeled
1 small yellow onion, chopped
2 teaspoons ground ginger or 1/2 teaspoon freshly grated ginger
2 teaspoons kosher salt, plus more for seasoning as needed
1/2 teaspoon ground tumeric
1 28-ounce can low-sodium, whole, peeled tomatoes, drained
1 1/2-2 cups of vegetable stock
Freshly ground black pepper

Preheat the oven to 400 degrees and line a baking sheet with tin foil. Brush the baking sheet with 1 tablespoon of olive oil and place the squash halves, cut side down on the sheet. Tuck the garlic cloves into the the hollow of each squash half. Roast for 30-45 minutes or until the squash is fork tender. When the squash has cooled, peel it from the skin and reserve the flesh as well as the roasted garlic.

Heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes. Add the reserved garlic, squash, ginger, salt, tumeric, tomatoes, and vegetable stock. Stir until combined. Bring the mixture to a boil, then reduce to a simmer. Cover the pot, and cook, allowing the flavors to meld, about 20 minutes.

Use a handheld blender to puree the soup until smooth. Alternately, puree the soup in a blender in batches until it is smooth. Return to the Dutch oven over medium heat. Season again as needed and ladle the soup into serving bowls. Top each bowl with a little bit of freshly ground black pepper.

Printable Recipe

Kale, Lentil, and Roasted Sweet Potato Salad

Usually, when I don't blog for a while, it's just because I need a break from the blogging race. Trying to keep up with the trends and seasons can be so exhausting, that I just need some time to have a life again and decompress. Unfortunately, this recent break was not for those reasons. I've been dealing with the loss of a friend. A loss that was so unexpected and unimaginable, that I have found it hard to put fingers to the keyboard for purposes other than writing in my own private journals. In terms of dealing with death, I have been sort of lucky in life. I haven't lost too many people that I have been close to. As my sweet friend was laid to rest this weekend, I thought about how to deal with the loss of a loved one. Writing my thoughts down in journals has helped. Long walks, yoga, and Pilates have helped to alleviate some of the stress. Spending time with those that are close to me has been number one. I am also taking some comfort in cooking. Surprisingly, I haven't been craving sugary sweets or fattening "comfort" foods. Rather, I have been craving nourishing, vibrant food that helps me feel energized. That's not to say that some stress-relief baking hasn't been taking place, but above all of the cookies, I would rather have a salad much like this one. It is food's way of reminding me that even in the coldest times of my life, both literally and figuratively, there is brightness at the end of the tunnel.



Kale, Lentil, and Roasted Sweet Potato Salad
(Inspired by Familystyle Food)

*Notes: This salad is great warm or at room temperature. Massaging the kale takes some of the bite out of it, but it is not a necessary step.

Makes 2+ servings

For the roasted sweet potatoes and apples:
1 cup peeled and chopped sweet potatoes
1 medium Fuji apple, chopped
1 large shallot, chopped
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste
1/8 teaspoon cayenne pepper

For the dressing:
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper to taste

For the salad:
4 cups roughly chopped kale
3/4 cup cooked French lentils, warm or at room temperature
2 tablespoons roughly chopped toasted walnuts

Preheat the oven to 400 degrees. Toss the sweet potatoes, apple, and shallot with the olive oil, salt, black pepper, and cayenne. Roast in an oven-safe dish or pan for 30 minutes or until fork-tender. Set aside to cool slightly.

While the sweet potatoes are roasting, mix together the ingredients for the dressing. Pour the dressing over the kale and massage the kale with your hands for five minutes. Toss the lentils with the kale.

Divide the kale and lentil mixture between two bowls or plates. Top each plate with the sweet potatoes and apples and then with chopped walnuts. Serve warm or at room temperature.

Printable Recipe

Sesame Roasted Snap Peas

Whenever spring rolls around, I grab pound after pound of snap peas. Normally, I snack on them raw, or quickly cook them in a stir fry, but I came across this roasting recipe on the recipe on The Kitchn and my curiosity got the better of me. The natural sweetness of the peas is deepened in the roasting process. The toasted sesame oil makes these a natural pairing with Asian dishes...if you can wait long enough for the main course to be ready.

More roasted snap pea recipes from around the web:
Simply Roasted Snap Peas from Eat Drink Better
Soy Orange Roasted Sugar Snap Peas from Just Sweet Enough
Roasted Sugar Snap Pea and Quinoa Salad from Voracious Vander



Sesame Roasted Snap Peas
(Adapted lightly from The Kitchn)

Makes 2-3 appetizer-sized servings

10 ounces sugar snap peas, trimmed
1 teaspoon toasted sesame oil
Sea salt to taste
Toasted sesame seeds for serving.

Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper.

Toss the snap peas with the oil and season lightly with salt. Spread the snap peas in a single layer on the baking sheet. Roast for 10-15 minutes until the peas are lightly brown and tender, turning once about halfway through.

Sprinkle the snap peas lightly with toasted sesame seeds and serve warm.

Printable Recipe

Chipotle-Garlic Edamame

One of my favorite things to do on a Saturday in LA was to hang out with my friend Raul. We'd spend the day catching up on life, and of course drinking wine. I miss him already, even though I have only been gone for a couple of days. I made sure to get one of these lazy Saturdays in before I left and we had a great time watching Ina, drinking wine, and flipping through the recent issue of Food & Wine magazine. This recipe caught my eye immediately and as I was grocery shopping on the way home, I picked up some edamame so I could make it soon. I always keep all of the other ingredients in my pantry. This comes together quickly and has an addictive smoky, garlicky, and salty flavor. I'll be honest with you and tell you I consumed the entire bowl of edamame that you see above about 45 seconds after I took the picture. It was so worth it.



One year ago: Stir-Fried Pork with Leeks and Sugar Snap Peas
Two years ago: Sticky Meyer Lemon Rolls
Three years ago: Tender Greens



Chipotle-Garlic Edamame
(Adapted from Food & Wine, March 2012)

Makes 4 servings

14 ounces frozen cooked edamame in its shell
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 chipotle in adobo, minced
1/2 teaspoon ground cumin
Coarse sea salt to taste

Bring a large pot of water to a boil and add the edamame. Cook for 1 minute and then drain. Pat the edamame dry.

In a large skillet, heat the olive oil, garlic cloves, chipotle, and cumin over medium heat. Stir to combine. Add the edamame , stir to combine, and cook for about 2 minutes or until the garlic has softened. Add salt to taste and serve warm or at room temperature.

Printable Recipe

Roasted Broccoli, Grape, and Asparagus Quinoa Salad

I'm not exactly sure how this recipe came to be. I had roasted grapes on the brain since I had never tried them before and I've been picking up tons of broccoli the last few weeks at the farmers market. I threw in some asparagus from another recipe I made and suddenly this salad was born. I've always really loved broccoli. I can have it raw, steamed, shredded, whatever, but my absolute favorite way of enjoying it is roasted so that it gets a nice char on the outside and a slightly nutty flavor. The grapes are sweet and bursting with juiciness and the asparagus' flavor is brought out which is great because this late season asparagus needs a bit of sprucing to brighten it up. Originally, I was going to do a lemon vinaigrette, but I like the sweet and tangy flavors of a balsamic vinaigrette. They highlight the flavors of the vegetables, but don't mask them. This is an excellent side dish for some roasted chicken or it's great as one big helping for lunch!




One year ago: "End of the Week" Deli Sandwich
Two years ago: Vols Au Vent
Three years ago: Warm Quinoa Salad with Roasted Butternut Squash


Roasted Broccoli, Grape, and Asparagus Quinoa Salad
(By Esi)

Makes 2 servings

8 ounces broccoli, washed, dried and cut into florets
8 ounces large seedless grapes, washed and dried
8 ounces asparagus, cut into 1 or 2-inch pieces
1 tablespoon extra virgin olive oil
1/2 cup cooked quinoa
2 handfuls baby arugula
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons roughly chopped roasted and salted pistachios

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Toss the broccoli, grapes, and asparagus with enough olive oil to lightly coat them. Season lightly with salt and pepper. Roast for 20-30 minutes or until the grapes are blistered and the broccoli and asparagus are slightly charred.

In a large bowl, toss the the broccoli, grapes, and asparagus with the quinoa and arugula. In a small bowl, whisk together 1 tablespoon of olive oil, the balsamic, and Dijon mustard. Season to taste with salt and pepper.

Toss the dressing with the salad and combine well. Adjust the seasonings necessary. Garnish with pistachios. Serve slightly warm or at room temperature.

Printable Recipe

Black Bean Chili with Butternut Squash and Bulgur

Since I've been eating such meat-heavy meals when I go out, the recipes I've been leaning on lately for day to day cooking are mostly vegetarian. The first thing I look for in vegetarian or vegan meals is heartiness so that you're not feeling like you want more immediately after you've just eaten. This recipe helps keep you full for a long time after you've eaten which is great for curbing cravings for not so healthy food. I just came across this recipe last week and knew I had to make it immediately. I have been making a lot of turkey black bean chili for my work lunches and knew this would be a great meat-free alternative. I had quite a few firsts with this recipe. It was my first time cooking with dried beans and my first time cooking with bulgur. It could not have been simpler and clean up is minimal. Plus, with the long cooking time, I was able to get a lot done in the interim...ie, cleaning my bathroom and doing three loads of laundry. The chili base is vegan and can be done ahead of time. As with most chili recipes, it only gets better with time and the flavors intensify. The toppings are not necessary, but greatly enhance the eating experience. For example, if you add sour cream, you get the cool creaminess with the bite of the beans, heat from the chili, and sweetness of the squash. This is definitely a recipe I will be making often and perhaps next time I will play with the flavors, but for now, it is perfect the way it is.


Black Bean Chili with Butternut Squash and Bulgur
(Adapted from Bon Appetit, February 2011)

Makes 4-5 servings

2 1/4 teaspoons extra-virgin olive oil
1 onion, chopped
5 cloves garlic, minced
1 tablespoon plus 1/2 teaspoon chili powder
1 1/2 teaspoons ground coriander
1 14-ounce can fire-roasted tomatoes and their juices
8 ounces dried black beans, rinsed
1 canned chipotle in adobo sauce, chopped
1 teaspoon dried oregano
Coarse kosher salt
1 1-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces
1/2 cup quick cooking bulgur

Sour cream
Shredded cheese
Diced red onion
Chopped fresh cilantro
Pickled jalapeno rings

Heat the oil in a large dutch oven over medium heat. Add the onion and cook until soft and slightly brown, about 8 minutes. Add the garlic and cook for 1 minute. Add the chili powder and coriander and stir to combine. Cook for 1 minute. Stir in the tomatoes, beans, chipotle, and oregano. Add 5 cups of water. Bring to a boil. Reduce to a simmer over low heat and cover, with the lid slightly ajar. Cook for 2 to 3 hours or until the beans are tender.Season to taste with salt

Stir in the squash and bulgur. Cook, uncovered, over low heat until the squash is tender and the bulgur is cooked through. Season again with salt as needed. Top with sour cream, cheese, pickled jalapenos, red onions, and cilantro as desired.

Printable Recipe

Carrot Soup

Despite the fact that temperatures in LA have been hovering around 80 degrees for the past two weeks, I find myself craving one thing lately...soup. Last week it was lentil soup and since I had so much success with that particular recipe from 101 Cookbooks, I decided to try another yesterday. At the farmers market I picked up some beautiful Nantes carrots from Capay Organic. I was told that these are a French heirloom variety and sweeter than many other carrots you find at the market.  After a bit of wine at DomaineLA and awesome food from the Manila Machine, this soup was the perfect way to end the weekend. The soup is sweet from the carrots and fresh tasting with a bit of lemon. It takes no time to make and gave me an excuse to use my new immersion blender (I want to blend everything now). I was actually going for a chunkier consistency, but I guess I still have to learn how powerful this blender is. I topped my soup with a few homemade croutons seasoned simply with herbes de Provence. This is a great winter soup recipe that can be changed up with different flavors to make something new and interesting every time. Perhaps next time truffle croutons?





Carrot Soup
(Slightly adapted from 101 Cookbooks)

1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/4 pounds carrots, scrubbed clean and cut into 1-inch pieces
3 cups water
1 tablespoon fresh lemon juice
Coarse sea salt to taste

Heat the olive oil in a large dutch oven over medium heat. Add the onions and sprinkle lightly with salt. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring constantly for 1 minute. Add the carrots and the water to the pot. Bring to a boil. Reduce the heat to low, cover the pot and simmer for 25 minutes or until the carrots are tender. Stir in the lemon juice.

Remove the pot from the heat and set aside to cool a bit. Using an immersion blender, blend the soup until smooth or until it reaches your desired consistency. Serve warm with a drizzle of olive oil or croutons is desired.

Printable Recipe

Sauteed Spicy Green Beans and Tomatoes

Lest you think my life is all desserts lately, I've actually been eating pretty well. I've been battling a cold the last few days and strangely, I've been craving vegetables a lot. I'm always looking for new ways to enjoy the bounty of each season so when this recipe arrived in my inbox courtesy of Serious Eats. I quickly ran out and picked the best green beans I could find. I detest soggy vegetables so this is right up my alley. The green beans stay crisp and firm after a very quick blanch and ice bath and pair well with juicy tomatoes and crunchy almonds. The spices give this a warm gentle heat and make what could easily be a ho hum dish, something extraordinary. Plus, it's really beautiful to look at and as they say, we eat with our eyes first, right?


Sauteed Spicy Green Beans and Tomatoes
(Adapted from Edible: A Celebration of Local Foods)




Makes 2 servings

8 ounces green beans, stem end trimmed and cut into 2-3 inch pieces
2 teaspoons extra-virgin olive oil
1/2 small onion, thinly sliced
2 cloves garlic, very finely chopped
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground coriander
Dash ground cinnamon
Dash ground cayenne
15 cherry or grape tomatoes, halved
2 tablespoons sliced almonds or pine nuts, toasted

Fill a large bowl with water and ice and set aside. In a large saucepan of boiling salted water, add the green beans. Bring back to a boil and cook for 1 minute. Drain the beans, then plunge into the ice water. Remove the beans after 1 minute; drain and set aside.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, 5 to 7 minutes. Stir in the garlic, cumin, salt, pepper, coriander, and the cinnamon and cayenne and cook for 1 minute. Add the green beans and stir to coat well with the onion and seasonings. Cook for 2 minutes, stirring occasionally. Add the tomatoes and cook, stirring occasionally, until softened, about 2 minutes.

Place the vegetables onto a serving dish. Sprinkle with the toasted almonds. Serve hot or at room temperature.

Printable Recipe

Kale Salad with Spicy Peanut Dressing

A few months ago, I discovered a really awesome kale salad at Whole Foods courtesy of M Cafe de Chaya. It was so good, I was literally having it for breakfast, lunch and dinner. I never really thought to try and recreate it on my own until I came across this recipe on The Kitchn. Post-Thanksgiving I was really in the mood for simple, fresh food. I didn't over indulge this year, but I still wanted something light after a day of traveling. This salad is really close to that Chaya version and doesn't weigh you down. The only thing is that I wish I had more of the dressing to really coat everything. If you make this, I strongly suggest that you double the recipe for the dressing. I gobbled this just as willingly and without shame as the Chaya version. It's such a great salad recipe, I will probably be having this at least once a week while kale is in season.




Kale Salad with Spicy Peanut Dressing
(Adapted from The Kitchn)

Makes 2 large servings

1 large bunch curly or lacinato kale
1 large carrot, peeled
6 tablespoons roasted, salted peanuts, divided
2 tablespoons vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons packed brown sugar, or more to taste
1/4 teaspoon coarse salt
Pinch red pepper flakes

Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. Wash and rinse thoroughly in a salad spinner.

Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandoline. Toss with the kale and 3 tablespoons of the peanuts.

In a chopper or small food processor, briefly puree the remaining 3 tablespoons peanuts, oil, vinegar, sugar, salt and pepper flakes. Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing. Taste and adjust the seasonings as necessary.

Toss the dressing with the slaw and let it sit for at least a few minutes before serving.

Printable Recipe

Balsamic Roasted Brussels Sprouts and Leeks

Despite what some people think, I don't have gourmet meals for dinner every night. Sometimes I am just too tired, or lazy, or get off work too late to make anything fancy. It's nights like those that I will just turn to some chicken, some harvest grains mix, and some vegetables. However last night, the vegetables were special. A few nights ago I roasted up a bunch of brussels sprouts and leeks tossed in a simple balsamic dressing. These were inspired by our fall potluck a few weeks ago. I don't even remember the last time I have had brussels sprouts before a couple of weeks ago. I always thought I didn't like them, but now I can't get enough! I am a huge fan of the nutty flavor that comes from roasting vegetables and it's a great paring with the sweet and tart balsamic and mellow onion flavor from the leeks. I'll probably be making this once a week from now until spring!

Happy Halloween weekend to all! What are you doing to celebrate?




Balsamic Roasted Brussels Spouts and Leeks

1 bunch brussels sprouts, cut in half
3 leeks, washed and cut into 1/2-1 inch pieces
Extra virgin olive oil
Balsamic vinegar
No salt Greek seasoning (optional)
Kosher salt
Freshly ground black pepper

Preheat the oven to 400 degrees and line a baking sheet with foil. Drizzle the foil with a bit of olive oil.

In a small bowl toss the brussels sprouts with balsamic, Greek seasoning, more oil, and season with salt and pepper to taste. Lay the sprouts cut side up and spread the leeks in between. Spoon any remaining balsamic mixture of the the sprouts and leeks. Roast for 20 minutes. Using tongs, flip the sprouts and leeks over and roast for about 10 more minutes until the sprouts are crisp on the outside and the balsamic vinegar has caramelized. Serve warm.

Printable Recipe

Mixed Tomato Salad

I wrote a guest post on Cooking Books! It's all about this salad. Head over there to hear all about it and then go have yourself a great weekend!

Cherry Tomato and Arugula Salad

Do you ever have those moments when you just can't decide what to eat so you don't eat anything? I totally had one of those yesterday. Luckily after some hemming and hawing, I finally decided to tackle another one of Bittman's salads. I had all the fixings to make #10. It's easy, fresh and so flavorful. I love the flavor you get from cooking the tomatoes. Instead of curry powder, I used a little Vadouvan (courtesy of The Spice House). This salad is great on its own, but I imagine a piece of grilled chicken breast would be an excellent addition and make this a complete meal.


Cherry Tomato and Arugula Salad
(aka #10 on Mark Bittman's List)

Makes 1 serving

Large handful arugula
Large handful cherry tomatoes
Juice from 1/2 lime
1 tablespoon mint, chopped
Extra virgin olive oil
Salt and pepper to taste
Pinch Vadouvan (or curry powder)

Cook the tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with the arugula, mint and lime juice. Season with salt and pepper to taste.

Printable Recipe

The Rainbow Room's Carrot and Peanut Salad

And we're back to our regularly scheduled programming. Did you have a good weekend? I certainly did. In fact, it may have been a little too good. The Adele show was so much fun, but I was really hurting yesterday. For the better part of the day, all I consumed was pizza and part of a cupcake so when I got home, I was looking for something slightly healthier. Luckily, I had just dug out my copy of Forever Summer that I like to scroll through every once in a while. This salad takes two seconds to make and it was exactly what I needed to end the day on a slightly more virtuous note than how it started. Unfortunately it's not the prettiest thing to look at, but I am not beating myself up over that. I love carrots, especially the organic variety from McGrath Family Farm. They are my go-to snack during the work week. The flavors work so well together. The natural sweetness of the carrots plays off the tartness from the vinegar and the peanuts and sesame oil add a nice nuttiness. I definitely see this salad being added to my regular meal rotation.

The Rainbow Room's Carrot and Peanut Salad
(As found in Forever Summer (Style Network's))

Makes 1 serving

4 medium carrots, peeled
1/3 cup salted peanuts
1 tablespoon red wine vinegar
1 tablespoon peanut oil
Few drops sesame oil

Grate the carrots very coarsely. In a bowl, combine them with the peanuts and add the remaining ingredients. Toss to combine.

Printable Recipe

Fava Beans with Red Onions and Garlic

This past weekend, Raul and I decided to change up our weekly routine and hit up the Hollywood Farmers market instead of our regular Beverly Hills market. It was a bleary, drizzly day but the produce could not have been more amazing! There were some huge ass beets, tons of greens, strawberries, cherries and in particular, these fava beans. I was about to pick up some whole beans and spend my afternoon shelling them, but right next to the bin, I noticed some pre-shelled beans and I decided to save myself an hour or two. If you have the time, I suggest picking up the un-shelled beans and doing the work yourself because you end up paying a lot more for the pre-shelled version. This was one of the first weekends in a long time that I went to the farmers market with nothing on my list. I just wanted to be inspired by what the SoCal spring had to share. Since, I didn't have a recipe planned for the favas, I put out a Twitter call for some help. Within seconds, I heard from Andy at The Wind Attack whose amazing site I drool over all the time. He eats so incredibly well and I am jealous of all the dinner parties he has with his friends! Plus, he has amazing photography. If you haven't checked out his site yet, what are you waiting for? Anyway, pre-shelled beans makes this recipe a breeze and I was especially excited that I had all the ingredients in my kitchen. I overcooked my beans ever so slightly, but I loved the fresh flavors in this dish! The nuttiness of the favas is the star, but of course there are the sweet onions and brightness from lemon juice that make this such a great dish.

Enjoy some pics of farmers market finds!










Fava Beans with Red Onions and Garlic
(From The Wind Attack)

Makes 2 side-dish servings

1 tablespoon extra-virgin olive oil
1/2 red onion, thinly sliced
1 1/2 cups shelled fava beans
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper
Parsley for garnish, optional

Bring a few inches of water to boil in a saucepan. Add the fava beans and cook for four to eight minutes, when the beans are tender, yet slightly toothsome.

Meanwhile, heat the olive oil in a large skillet over medium high heat and add the onions when hot. Cook stirring frequently, if the onions start to brown, add a half cup of water to help them cook down without burning.

Drain the fava beans and add to the skillet. Cook for another two minutes, then add the garlic, lemon and salt. Cook for one more minute, then remove from heat and transfer to a serving dish. Top with a few grinds of pepper and fresh minced parsley, if desired.

Printable Recipe

Green Beans with Lemon and Oil

I'm back! Hope you all enjoyed your weekend. I had a nice time with my mom and sister up in the Bay Area, and I spent part of Sunday cooking up this lovely feast. We had an early dinner that consisted of sizzling shrimp with garlic, halibut with tomatoes (an Esi creation that unfortunately, I didn't get a very good picture of), these green beans, and the chocolate Valentino which I managed NOT to screw up this time around. One of the best parts of this meal was that it was really delicious, but quite simple to put together. My new goal is to have all my mise en place because I think that was a critical element in me having dinner on the table in less than an hour. I really have to remember to practice that more in my cooking. Anyway, dinner was delicious if I do say so myself. There were lots of nice, fresh spring flavors and everything complemented each other well. I suppose since I didn't get a good picture of the halibut, I am just going to have to make it again so I can share it with you.



Green Beans with Lemon and Oil
(From Gourmet, March 2003)

Makes 4-6 servings

1 pound thin green beans such as haricot verts, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon lemon zest, divided

Cook the beans in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and immediately transfer to an ice bath to stop the cooking. Drain and pat dry.

Toss the beans with oil, salt, and pepper to taste then add the lemon juice and half the zest. Serve beans sprinkled with the remaining zest.

Printable Recipe

Asparagus wtih Blood Oranges

For the last few months I have been receiving Saveur courtesy of the Foodie Blogroll and it has quickly become one of my favorite food magazines. I love everything about it from the pictures, to the writing and of course the tasty recipes. There are also so many helpful tips on food preparation. I can't believe I didn't discover this magazine earlier. In one of the recent issues, this recipe jumped out at me. The original recipe caled for navel oranges, but since I am having a love affair with blood oranges lately, I decided to use them here. The dressing was the right balance of sweet and tart with the asparagus and the orange segments added a nice dimension as well. It's really easy and fast for dinner, especially if you're not very hungry like I was last night.


Asparagus with Blood Oranges
(Adapted from Saveur, April 2009)

Makes 1-2 servings

1 blood orange
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon dried oregano
1 scallion, finely chopped
Kosher salt and freshly ground black pepper, to taste
8 stalks green asparagus

Zest the orange; set zest aside. Slice off the ends of the orange. Set an orange on end; with a small knife, slice off and discard the peel and the white pith. Holding the orange in your hand, use a knife to cut the orange segments away from their membranes. Place segments in a bowl and set aside. Over a separate bowl, squeeze the remaining orange pulp to extract any remaining juice. Whisk 1 1/2 teaspoons oil, lemon juice, oregano, and scallion into orange juice and season with salt and pepper; set dressing aside.

Cut off about 1" from the tough end of the asparagus and transfer asparagus to a large microwavable baking dish. Sprinkle asparagus with reserved orange zest and drizzle with remaining oil and 2 tablespoons water. Microwave on high for about 2 minutes, rotating the dish if necessary until asparagus is just tender. Drain off cooking liquid. Toss asparagus with reserved citrus dressing and season with salt. Top with orange segments. Serve immediately or at room temperature.

Spinach and Strawberry Salad with Thyme Vinaigrette

I know you have heard me say this a lot over the past couple of days, but it's been hot, ya'll. Seriously. So hot that Diana didn't even feel like blogging because who really feels like eating anything but frozen goods when it's 100 degrees out? The other night when I got home, I wanted to do nothing more than crash in the comfort of my air conditioned apartment, but unfortunately I had a mountain of laundry waiting for me. My magic fairy had forgotten to take care of it while I spent the previous day cooling off on the beach so I can tell you it was a rockin' Monday night. Luckily, there was a new episode of Gossip Girl to keep me entertained in between. Since I am not a fan of starving myself ever, I needed something easy for dinner that night. There was no way I was going to stand over a stove waiting for something to cook so I made this salad. The original recipe calls for infusing the olive oil with the thyme, but that required stove time and I was not in the mood. I opted for just whisking the ingredients together and hoping for the best. Luckily, my gamble paid off. As I so recently discovered, strawberries and thyme go very well together and with the cool spinach it was a perfect no-cook dinner. The balsamic and Dijon in the dressing gave it a bit of tang so this was in no way a boring salad. The dressing recipe makes more than you will need for a serving of one, so luckily I was able to enjoy another salad for lunch yesterday.

We're finally going to get some relief from the heat. Good thing too because I was about to pack my bags and move to Alaska (or somewhere less hot...). Happy Earth Day!



Spinach and Strawberry Salad with Thyme Vinaigrette
(Adapted from the Los Angeles Times)

Makes 2-3 servings

2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
1 tablespoon white balsamic vinegar
1/4 teaspoon Dijon mustard
1/2 small shallot, finely minced
Kosher salt and black pepper to taste
1-2 large handfuls baby spinach leaves, roughly chopped
Most of a pint of strawberries, washed, hulled and sliced

In a small bowl whisk together the olive oil, thyme, Dijon and balsamic vinegar. Stir in the shallots and season with salt and pepper to taste.

Divide the spinach among plates and top with sliced strawberries. Spoon the dressing over each plate.

Spring Cianfotta

Looking for springtime in a bowl? Ok, well maybe you're not, but if for some reason you are, the search is over. For a while now, I have been receiving daily emails from a fabulous website called Tasting Table. Not only do they have wonderful restaurant recommendations and inside tips, but very often they publish recipes from amazing restaurants in Los Angeles. That is how I have the tuna tartare recipe from my dear Chaya, the dill dressing recipe from my new fave Tender Greens and now this recipe for spring cianfotta. If you listen to KCRW and Good Food with Evan Kleiman, or if you have been to her restaurant, Angeli Caffe, you know how amazing she is in the food world. I was so excited to see this recipe pop up in my inbox a few weeks ago and even more excited to see all the ingredients at the farmers market the other day. With the insane hot weather we have been having, this is exactly the kind of food I am in the mood for. Nothing too heavy and lots of fresh bright flavors. Look at the colors here. So gorgeous. Since I like really crisp vegetables, I didn't cook them for as long as the original recipe called for. I also greatly reduced the amount of olive oil. The best part is that this is just as good hot as it is cold. Given the sweltering temps yesterday (100 degrees!), I was in no mood to eat hot food so I had this as a nice cool lunch and it was fantastic!

Spring Cianfotta
(From Angeli Caffe's Evan Kleiman)

Makes about 3 servings as a side dish or 1 large serving as a main dish

1 tablespoon olive oil
1 leek, white part only, thinly sliced
1 stalk green garlic (or 2 garlic cloves), peeled and thinly sliced
1/2 bunch thin asparagus, cut into 1 1/2-inch pieces
1/4 pound sugar snap peas, stem end and string removed; pods sliced vertically to expose peas
15 spearmint leaves, chopped
Salt and pepper

In a skillet, heat the olive oil. Add the leeks and cook over medium-high heat until soft. Add the garlic and cook until aromatic, about 1 minute.

Turn the heat to high and add the asparagus, sugar snap peas and spearmint. Cook the vegetables, stirring frequently, until slightly softer than al dente, about 4 to 7 minutes; longer for softer vegetables. Season with salt and pepper and serve.

Tender Greens

For the second day of spring, yesterday seemed quite the opposite. It was overcast and cool all day. Perfect day to stay in and laze around in sweats, except for the fact that I wanted to go check out the new West Hollywood outpost of Tender Greens. After a brisk walk, I found myself at the restaurant which is located inside the Hancock Lofts (which are still being completed). I have been hearing about Tender Greens for a while since they have locations in Culver City and San Diego, but I am one of those Angelenos who does not travel outside her comfort zone (read, Beverly Hills-Los Feliz) very often. You won't find me west of Century City very often and it takes a very special occasion to get me to go north of Mullholland. This is why I have never visited the Culver City location of Tender Greens even though it is only a few miles away. Luckily there is now one open a stone's throw from me.



Tender Greens focuses on the food I love to eat and care deeply about. The focus is local, organic, and sustainable with even the beer and wine selection focusing on local brands. This particular branch was even built in an eco friendly way.

For my first lunch at Tender Greens, I decided to go with The Happy Vegan under their big salads menu. One of the things I noticed immediately is that there is something for every taste. Vegetarians, omnivores, vegans, and raw foodists will all be equally satisfied. My large plate of salad came with tabbouleh, green hummus, a farro salad, and a red quinoa salad and the whole plate was topped with "tender greens" and a large crouton.



The red quinoa salad was comprised of yellow tomatoes, chopped cucumbers, thinly sliced radishes and a tangy dill dressing. This was the first salad I devoured on my plate. The farro had toasted hazelnuts and dried cranberries and a sweet dressing. This was my favorite salad on the plate. The tabbouleh had tons of fresh parsley, shallots, and tomatoes and a nice, tart dressing that managed to be creamy despite being a vegan dish. I think it was parsley that made the green hummus green, but I do know that I could not get enough of it. My only complaint (is it a complaint?) was that I wish I had an extra crouton with which to eat the hummus. No matter, I just ate it on it's own once the bread was gobbled up.



There were a bunch of tempting looking desserts, but I managed to restrain myself knowing I had samoas ice cream waiting for me at home. Even though the restaurant has only been open a few days, I think it's repuation certainly preceded itself. I am glad I got there when I did because I noticed after I sat down to eat, a long line had developed at the entrance. I definitely think the buzz of the other locations helped with the popularity. Seeing as this particular location is right in the heart of "boys town" there is ample people watching which meant I hardly needed my new BlackBerry to keep me occupied.



At a little over eleven bucks for a salad and a glass of tap water, this can definitely be a pricier option for lunch, but if you think about what you're getting, I think it can be worth it. It is certainly far better than the sludge you get at normal "fast food" restaurants and it sure doesn't make you feel as guilty. For the cost and the fact that I can't roll out of bed onto the doorstep, this may not replace my other option for fast, healthy and fresh, but Tender Greens will certainly go into my regular rotation for a nice, healthy weekend lunch.

Tender Greens West Hollywood
8759 Santa Monica Blvd, West Hollywood
(310) 385-1919

Chickpea and Kale Stirfry

As I said yesterday, I had Travis come over for a decadent dinner the other night. Since I knew I would be eating heavy food for dinner, I wanted something light for lunch. I'm not exactly sure how I found this recipe, but I do remember that when I decided to make the cauliflower and farro salad that I would have some chickpeas left over that would need to be used up. This very similar to a recipe I made last summer, but since I love chickpeas and I love greens, I couldn't resist this new way of changing it up. It's so easy and fast and tasty. I have definitely noticed the kale bunches getting smaller at the farmers market. Perhaps they are making way for the spring produce? As sad as I am to see things like kale on it's way out, I can't help but be excited for the new produce making its way in. In SoCal, we already have a bunch of strawberries and some other tropical fruits and things are looking better every week. I can't wait to see what other options the new season brings.





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Chickpea and Kale Stir Fry
(Adapted from Live to Eat who adapted from 101 Cookbooks)

1/2 can chickpeas, drained and rinsed
1 small bunch kale, tough stems removed and roughly torn
1 shallot, thinly sliced
3 garlic cloves, chopped
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
1-2 teaspoons olive oil
Juice and zest from 1/2 lemon

In a large pan, heat the olive oil and saute the shallots and garlic till fragrant. Season with salt pepper and the chickpeas and saute until the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and saute for 2 minutes. Remove from the heat and add the lemon zest and lemon juice and mix well. Season with more salt if needed. Serve warm or at room temperature.