Sunday, October 8, 2017

My New Favorite Green Beans - Greek Style


I am obsessed with these green beans. My friend Maria's dad made them for us with green beans from his garden and they were amazing. I've been making them every week with green beans from the farmers market. They are delicious!

Per Maria's suggestion I added some chili flakes. I used only one onion, roughly a pound of beans, and then basically did everything else to the measurements given. I'm a sucker for sauce. I also added some slivered garlic. Next time I want to try adding the Yukon Gold potatoes.

Thank you Maria!!!






Friday, October 6, 2017

Tricolore Salad


I had a tricolore salad at Toscana and have been making it ever since. It's such a no-brainer. It's healthy, delicious, and easy. Perfect side salad when you want to focus more attention on other parts of the meal.

Tricolore

Arugula
Belgian endive - sliced 1" thick
Treviso radicchio - thinkly sliced or cut into small chunks
Shaved  Parmigiano-Reggiano
Olive oil
Balsamic oil
Kosher salt
Freshly ground pepper

Farmers Market Salad



My friend whipped Jen whipped this up with all the stuff I had in the fridge from the farmers market. It was very light, healthy and delicious. 

Salad

Gem lettuces
Cherry tomatoes
Mint
Basil
Ricotta salata
Pea shoots

Dressing (inspired by a Smitten Kitchen salad)

3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoons smooth Dijon mustard
1/2 teaspoon coarse Dijon mustard
Just shy of 1 teaspoon honey
Salt and freshly ground black pepper to taste


Cece's Favorite Steak



Great recipe from our friend Cassie for seared steak.

1-1.5" thick New York steak
olive oil
1t garlic salt
1t Italian seasoning
1t paprika

1. Set the steak at room temp for 10 minutes
2. Rub both sides with olive oil
3. Combine seasoning in a bowl, then rub onto both sides of the steak
4. Heat a small pan on medium high heat
5. Grill on each side for 3-5 minutes
6. Let sit on a plate to rest for 5 minutes
7. Enjoy!

Wednesday, January 13, 2016

Tomato Red Lentil Soup with Dill




Great recipe for Tomato Red Lentil Soup with Dill. I used half water and half chicken stock. Definitely used more than called for and next time I will use even more. I like it a little more brothy than thick. Loved the flavor of this soup, especially all the dill.

Tuesday, January 12, 2016

Kale & Quinoa Salad with Ricotta Salata




I have never made this Kale & Quinoa Salad with Ricotta Salata but my friends Marly and Jen have both made it and I can never get enough. It's on my list to make this month. Lots of steps but so worth it in the end and it stays for days. I think Jen subbed feta or goat cheese instead of ricotta salata. I think mizithra would work too. Enjoy!

Northern Spy Kale Salad




The Northern Sky Kale Salad is another great one to have in your files. Great fall or winter salad. It can also be found in the Genius Recipes cookbook which I really enjoy. Lots of good recipes in there. 

Kale Salad with Dates, Parmesan & Almonds








My friend Molly brought this salad to a baseball potluck and I was instantly obsessed. I've made it countless times since, for myself and for friends on many occasions. It's always a hit. Sometimes I add Dubliner cheddar and/or little chunks of crisp red apple. As with most kale salads you can dress it ahead of time. One of my favorite kale salads of all time!

This dressing is also great leftover and thrown on some baby arugula leaves with shaved parmesan. Been eating that as a side for days.


Baked Garlic & Ginger Chicken Drumsticks




We are all loving this recipe for Baked Garlic & Ginger Chicken Drumsticks. I made it for the first time a few weeks ago and my son, who isn't a big meat eater, took one bite and said, "I think I am going to have to have seconds." It's such a big win when kids and adults all love the same main course. By the end of dinner we were all fighting over who would get the leftovers the next day. It was so good. 

The second time I made it, I timed myself and it took less than 10 minutes to prep. I used a Vitamix blender to prep the sauce, then marinated the chicken for a few hours in a Ziploc. Throw in a baking dish and cook while you prep the rest of dinner. So easy.

Since I took the meat off the bones for my kids, I used the bones for a great chicken stock. Great recipe all around.

New Favorite Snack: Chia Pudding Yogurt Bowl




I am obsessed with this as part of my lunch or as an afternoon snack. It's just a little bit sweet and hits the spot while also being healthy and filling. Chia seeds are so good for you and are said to be higher in antioxidant activity than blueberries. A great snack that is also great for you.

Chia Pudding Yogurt Bowl

Vanilla yogurt 
Chia seeds
Almond milk (I use regular or vanilla rather than unsweetened)
Slivered almonds, toasted

To make the chia pudding, combine chia seeds and almond milk. Stir to combine, then refrigerate to set for a few minutes. Layer yogurt, chia pudding and nuts. Enjoy!

You could also add toasted coconut, berries or cinnamon. 

Garlic Teriyaki Chicken Thighs







I am obsessed with this chicken. I have probably made it more than anything else in the last 2 years. It's fast, easy, delicious and the kids love it as much as me.

When I make this for the kids, I will serve with brown rice and a vegetable. For me, I roast broccoli and make a kale caesar. Great dinner.

Garlic Terikayaki Chicken Thights

boneless skinless chicken thighs
salt & pepper
Coconut Aminos Garlic Sauce
Coconut Aminos Teriyaki Sauce



Sausage Spinach Rice Bowl




I loved this recipe for Sausage Spinach Rice Bowls from Cooking Light. Made with pork sausage instead of turkey sausage for more flavor. Will make again and again. So easy and very good.

Monday, November 9, 2015

Egg & Ricotta Sandwich




Another great recipe from Genius Recipes: 


Focaccia sandwich with ricotta and soft scrambled eggs

Friday, October 2, 2015

Feta Spinach Turkey Burgers




Got this great recipe from my friend Marion. My son and I gobbled them up. So good!

Feta Spinach Turkey Burgers

1lb ground turkey
4-6oz feta cheese
1/2 cup spinach, finely chopped
1/2 cup onion, diced
1/3 cup mushrooms, finely chopped
1 T garlic, minced
1 t oregano (I used fresh)
1 t basil (I used dried)
salt (little bit since feta is salty)
fresh ground pepper
olive oil

Preheat BBQ on high.

Saute onion in some olive oil over medium heat. Add garlic and sauté for a few minutes. (Onion and garlic doesn't need to be fully cooked. I just do it out of habit.) Transfer to a large mixing bowl. Add all the other ingredients and mix with your hands. Form into little patties (4 large or 5 smaller). Brush the burgers with a little olive oil.

Throw on the grill and lower heat to medium-high. Once browned with good grill marks, flip and grill on the other side. Lower temp to medium to make sure they get cooked through but don't burn.

Brush buns with butter and brown to golden on the grill or under a broiler.

Serve and enjoy!


Tuesday, September 29, 2015

Great Summer Salad


Great summer salad. Served with chicken palliard for a perfect dinner.

Greek Salad
Jen Young

Romaine
Olive oil
Good balsamic vinegar
Salt
Pepper
Dill
Tomatoes
Cucumber
Red onion
Kalamata olives
Feta

Grilled Lamb


Another favorite from summer 2015...

Grilled Lamb
Brodie Young & Kevin Erickson


Lamb chops or lamb loin chops
Olive oil
Salt
Pepper
Rosemary. minced
Dijon
Garlic, minced


Make a sauce, lather the lamb and let sit for 20 minutes. Pre-heat BBQ to 400 degrees and grill for roughly 4 minutes per side for medium thickness (less for thin ones). Be careful not to overcook.

Favorite Kale Salad of the Year



Kale Salad with Lemon Tahini Dressing 

Kale, finely sliced into thin ribbons
Slivered almonds, toasted
Cherry tomatoes

Lemon Tahini Dressing found here from GOOP.

I use veganaise instead of yogurt and always throw in a little extra tahini and garlic.

New Favorite Breakfast - Eggs with Dill & Feta




Vashon Eggs
Jen Young

Scrambled eggs (half regular, half egg whites)
Milk
Salt & pepper
Fresh dill
Feta

Scramble eggs with some milk. Season with salt & pepper. Toss in minced dill and cubed feta at the last minute. Serve with toasted baguette with butter and sliced avocado if you have it.

Summer Favorite - Grilled Green Beans with Garlic



Grilled Green Beans
Brodie Young


Green beans
Salt
Pepper
Olive oil
3-6 cloves of garlic, minced

Toss beans with olive oil, garlic, salt, and pepper. Marinate for 30 minutes while you pre-heat the grill to 400 degrees. Make a foil bowl and put beans in it. Place on a hot grill, stirring regularly so garlic will brown but not totally burn. Should take 8-12 minutes. Serve hot.

Late Summer Salad with Grilled Hallumi & Stone Fruit




This is inspired by a great salad I had at Tallulah's. 


Salad with Grilled Hallumi & Stone Fruit

Nectarines (ripe or a little before they are ripe) – grilled on the BBQ in a foil bowl
Hallumi – grilled directly on the BBQ 
Arugula tossed with dressing

Vinaigrette dressing for salad:

2T white/golden balsamic vinegar 
2 T olive oil 
1-2 t honey
Salt & pepper


Penelope Casa's Garlic Green Beans



Great new preparation for green beans. They were way better than I expected. Instead of tasting over-cooked, they had great flavor. Found it in the new Food 52 cookbook. 


GOOP Detox Soup



Great soup from GOOP - whether you are detoxing or just looking for a flavorful, healthy dinner. Will definitely make it again.

Thai Curry Soup from Goop


Friday, March 13, 2015

Chicken Meatballs and Black Sesame Carrots




I recently tried 2 new recipes from It's All Good and they were delicious. I paired these two with chicken fried rice and it was the best dinner ever. It also provided leftovers for days. 


and




New Favorite Salad


I am currently obsessed with this kale salad. I can't get enough of it. It's good as a side dish with whatever else you're serving and saves really well for the next day. Thank you Mckenzi!!!


The Cabo Salad

1 bunch of kale (curly green kind)
1/3 cup bread crumbs, toasted until lightly browned
Shredded parmesan cheese

Dressing:
1/3 cup olive oil
1/4 cup fresh lemon juice (one medium sized lemon)
3 cloves garlic, minced
1 t red pepper flakes
salt to taste

Mix dressing ingredients together and toss with kale, then let sit for 20 minutes. When ready to serve, toss kale with bread crumbs and parmesan.


Fast & Satisfying Dinner




My friend Whitney mentioned this dinner combo and I'm currently obsessed…


Sausage, browned (my kids and I love PCC's pork breakfast sausage but any kind is good)

Side of OlyKraut (www.olykraut.com)

White beans sautéed with olive oil, garlic, salt and pepper

Green veggie - broccoli, kale or asparagus

Saturday, August 16, 2014

Fish Taco Heavenly Sauce




My friend Marly made this Grilled Tomatillo and Pineapple Salsa for fish tacos one night and we went crazy. We kept calling it crack. She has made it several times since and we can never get enough. We eat it with tortilla chips, fish tacos, quesadillas, you name it. It's so super spicy and sweet. Amazing flavor. If you like halibut fish tacos, this is a must try.

To cut down on prep work, Marly uses 2 cans of tomatillos instead of roasting fresh ones. She also uses more chipotle chilis in adobo sauce than the recipe calls for (maybe 2 or 3 instead of 1). Throw it all in a cuisinart and it's done in less than 10 minutes.



Roasted Salmon with Green Herbs


Photo credit: Jessica Burns


My friend Meredith made Ina's Roasted Salmon with Green Herbs for a small dinner party one night and it was delicious. She served with Ina's orzo salad (minus the shrimp) and crab strudel as the appetizer. Amazing dinner. 

I made the salmon last night for a friend and it turned out great. Quick and easy. I served with Marly's Green Bean & Kale Salad. Starter appetizer was a version of this spread - crostinis, good mozzarella, roasted tomatoes (2 kinds), basil and prosciutto. Perfect dinner for two.