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. 

Penelope Casa's Garlic Green Beans 

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

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. 

Japanese Chicken Meatballs 

and

Carrots with Black Sesame & Ginger 

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

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.

Pork Stroganoff with Three Mustards

My friend Marion gave me this recipe and I love it. It's quick, easy and tasty. I like it over basmati rice with a veg on the side.

Classic Lasagna

My friend Whitney made lasagna for my birthday dinner back in October and it was delicious. When she wanted to take me to lunch as a thank you for doing her a favor this spring, I asked if she could make me some lasagna instead. I love me some lasagna but hate making it because there are so many steps. She was happy to do it and I was over the moon. I ate lasagna three meals a day until it was gone.

Whitney found the recipe from an article in the Seattle Times. The recipe has reigned as the most popular recipe on AllRecipes.com for more than a decade. 

Article here.

Recipe here.

Summer Picnic Sandwich

After college I went to Europe with two friends and whenever we took the trains we would always end up buying these sandwiches from those little carts that pass through. I have been making them at home ever since. These are perfect for a summer picnic or kids lunches if you want to change it up a bit. I have several friends hooked on these now too. So good.

Pretzel roll *
Butter
Salami

Slice the roll in half. Butter one side and throw in some sliced salami. Close and eat. Simple as that.

* If you live in Seattle, you can get pretzel rolls at PCC.

Currently Craving

My friend Whitney introduced me to this combination. It's so delicious. Good, fresh blueberries make all the difference.

Frozen waffle, toasted
Butter
Peanut butter
Syrup - little bit
Molasses - little bit
Fresh blueberries

Another Favorite Spring Dinner

I made this a ton last year so it was one of the first meals I was excited to revisit when asparagus was back in season. Serve as a salad and guests can make their own little flavor combos. It never fails - people love this! Perfect starter or light dinner.


Tomatoes
Fresh or whole canned tomatoes, sliced and drizzled with olive oil, balsamic, salt and pepper, then roasted until they are sweet and delicious. They are definitely the highlight of the whole plate if done right.

Asparagus
Roasted with olive oil, salt and pepper. Finished with a splash of balsamic.

Arugula
Tossed with olive oil and balsamic vinegar.

Mozzarella
Good quality buffalo mozzarella, sliced (I like Delaurenti's brand fresh mozzarella).

Prosciutto
Good quality prosciutto.

Crostinis
Baguette slices brushed with olive oil, broiled until golden brown, then rubbed with raw garlic clove.

Any other antipasto ingredients
Artichoke hearts, olives, etc.

Great Hangover Cure

Tropical Flavor Emergen-C Packet (3/4 packet)

Equal Parts:

Coco Aloe Water & Trilogy Kombucha

Ice

For other reasons I have these ingredients in my house at all times. 

It just so happens they also come in handy for hangovers which I have been 

known to have once or twice. Plan ahead, you won't be sorry.

Homemade Granola Bars

My friend Marion made a version of the Sprouted Kitchen granola bars from the cookbook and they were delicious. Marion found this recipe online from Sweetsonian adapted from the original. I made some today using pecans instead of cashews too.

I should have listened to Marion and skipped the protein powder. The flavor is too distinct. They are great though and an easy recipe to be creative with, adding different nuts, seeds, or dried fruit.

These are great for breakfast, lunches, after school snacks, and even dessert. 

Carrot & Halloumi Patties

Photo credit: The Spice Peddler

My friend Marion made these Carrot and Halloumi Patties for me and they were SOOOO good. Great paired with a salad. Delicious, fresh, light and flavorful. 

I used a bag of grated carrots and eyeballed the rest so my consistency was off and they didn't stick together. Next time I will follow the recipe better. They still turned out great though. 


Carrot & Halloumi Patties

4 large carrots - grated
4 spring onions (40g)
30g coriander
1 lemon
100g hallumi - grated
1 clove garlic - minced
20g red onion - minded or grated
40g rice flour (I used regular white flour)
1 egg white
2 T fennel seed
2 T olive oil

Combine all the ingredients except the fennel and olive oil. Put olive oil in a pan over medium heat. Add fennel seeds and cook for 3 minutes. Add to bowl with all the other ingredients. Squeeze out all the liquid and make into little patties. Saute in a pan until golden brown on each side. 

Serve with tzatziki or any other creamy sauce.

Addiction

I get addicted to certain breakfast foods and eat them daily until I never want to have it again. It's what gets me out of bed in the morning. Currently I am obsessed with this combo: 

Eltana everything bagel

Whole Foods lemon hummus

Sliced radish

Minced chives

Pepper

I first had a bagel with hummus and radish in Portland at the Taste Bud food truck but have since perfected it (added pepper and chives). I like to eat this with coffee, yogurt, berries, and a green juice. Healthy and satisfying start to your day.

Spring Favorite: Raviolis & Asparagus

One of my all-time favorite spring dinners is also one of the fastest and easiest. 

Roasted cauliflower raviolis from Delaurenti with browned butter and sage. While you bring the water to a boil and cook raviolis for 5 minutes, you brown the butter and mince the sage. I shave a few pieces of parmesan on top and then serve with roasted asparagus. I personally cut the asparagus up and toss with the raviolis. I love the flavor combo and this meal can be done in 15 minutes!

I like to serve this with kale caesar too because it pairs well and is hearty but any green salad would be good.

My asparagus prep is so simple...

- Toss with olive oil, salt & pepper on a cookie sheet
- Broil for 2 minutes
- Remove and toss
- Broil for 2 minutes
- Done!

P.S. The raviolis are frozen so you can have them in your freezer for those nights when you need a quick meal. They have tons of different ravioli flavors in case roasted cauliflower doesn't speak to you.

New Dinner Obsession

I made this dinner twice last week and again tonight. It is so flavorful, satisfying and healthy.

- Roasted Curry Cauliflower from this old post (recipe below)
- Sriracha Roasted Chickpeas (inspired by this recipe)
- Sauteed spinach or roasted asparagus
- 2 poached eggs
- Sriracha or hot salsa (optional) for extra flavor and heat

Roasted Curried Cauliflower (the winner)

Inspired by Bon Appetite

one head of cauliflower, cut into bite sized florets

1/2 large onion, chopped

5 garlic cloves, thinly sliced or minced and soaked in olive oil

1/3 cup olive oil

3 tablespoons red wine vinegar

1 t coriander
1 t cumin
1-2 t curry powder
1-2 t paprika
1 t kosher salt (plus more to taste)
1 T fresh cilantro, chopped

juice of one lime

Preheat oven to 450°F. Place cauliflower florets and onion in a large bowl and toss with olive oil, vinegar, cumin, curry, paprika and coriander. Transfer to a rimmed cookie sheet, in a single layer. Sprinkle with salt and pepper. Roast cauliflower for 10 minutes. Take out and stir. Roast for 5 more minutes. Stir in garlic. Roast for 5-10 minutes. Sprinkle with cilantro and lime juice. Toss and serve hot or at room temperature.

Power Green Salad

My friend Marly made Sprouted Kitchen's Power Green Salad last night and brought me leftovers. I just ate it for lunch and it was so good.  Great salad for leftovers too because the kale can stand up to the dressing and doesn't get soggy. I served with fresh green juice, Siggi vanilla yogurt and toast with tahini and fig spread. Perfection!

Spicy Roast Cauliflower and Chickpeas

My friend Marly made this recipe for Spicy Roast Cauliflower & Chickpeas last night and it was delicious. She served with a delicious honey mustard chicken dish (recipe coming soon). It was a perfect dinner and leftovers were equally delicious today.

Quinoa Salad with Roasted Broccoli & Feta

My kids don't like broccoli tops so I feed them the stalks and end up roasting the tops for myself. Since I'm obsessed with quinoa salads I thought I would use the roasted broccoli for a new salad. My friend Marly and I came up with this creation and it was delicious. Next time I might add some lemon zest as well. 

Quinoa Salad with Roasted Broccoli & Feta

Rainbow quinoa
Roasted broccoli (with salt, pepper, red pepper flakes, garlic)
Feta
Sliced almonds, toasted

Dressing (very rough measurements)

1 garlic clove, minced and mashed with the side of a knife into a paste
Juice from half a lemon
1-2 t Dijon
1/2 t honey
2 T olive oil
1-2 T golden balsamic vinegar
Salt & pepper

Greek Quinoa Salad

I've been experimenting with lots of quinoa salads lately. Here is one of my favorites. I use a lot of spinach so it feels super healthy. I chop it up and stir it in so you don't get any bites that are overloaded with raw spinach. This is great for lunch or as a side salad for dinner.

Greek Quinoa Salad

Quinoa
Spinach, chopped
Basil, minced
Kalamata olives, sliced
Feta
Sliced almnods, toasted
Salt & pepper
Greek dressing (I love PCC's own Greek dressing)

Optional add-ins:

Pepperoncinis
Chicken 
Cucumber
Grape tomatoes

Panini Night: Roasted Broccoli, Turkey & Cheese

I like making healthy things unhealthy and making unhealthy things a bit healthier. This is a good example of both. I made the broccoli less healthy by sandwiching it between white bread and melted cheese. But I made a classic grilled turkey and cheese more healthy by adding broccoli. 

I was inspired by this recipe for a Turkey, Broccoli, Cheddar Panini. It was insanely good. I used Essential Bakery Columbia for the bread. Honey mustard for dipping is a must. Such a good flavor combo.

Breakfast Quinoa: Also Better Than It Sounds

I'm also trying to cook more new recipes out of GP's It's All Good cookbook so when I had extra quinoa in the fridge, I looked in her book for something to try. I ended up making her breakfast quinoa the last few days. It's so simple - cooked quinoa warmed with almond milk and topped with chopped banana and syrup. I will definitely make this again. It was so satisfying. 

Tofu Tacos: Way Better Than They Sound

I'm trying to cook more out of The Sprouted Kitchen cookbook so last week I tried the recipe for Asian Tofu Tacos with Hoisin Slaw. They were way better than I expected and I was so excited for leftovers the next day. My only change would be to spoon the sauce on rather than mixing with the cabbage. I did it both ways and liked having it separate. Besides, the sauce is what makes these so good. My kids even ate their own versions of this (tofu and pear wrapped in crisp tortilla). Can't wait to make these again.

Roasted Cauliflower Pasta

My friend Julianne got me the beautiful and inspiring cookbook, The Sprouted Kitchen. I love it. My friend Marion cooks out of it all the time so I asked for some recommendations. She said she loved the Roasted Cauliflower Capellini so I made that tonight. It was so good. Better than I would have expected for how simple the ingredients were. 

I served with Heather Christo's Kale Salad with Lemon, Almonds & Pecorino and roasted asparagus. It was such a good dinner. Perfection.

My only changes to the recipe:

I used half whole wheat spaghetti and half regular spaghetti. Marion suggested toasted pine nuts instead of hazelnuts so I made that change too. Other than that I followed the recipe and loved it.

Banana Muffins

One of my very first posts was about my grandma's banana muffins. I love them. Ever since my friend Shannon revised my zucchini bread recipe and made it a bit healthier, I've been thinking I should do the same with these. Not knowing how, I reached out to my friend Marion and she gave me some simple adjustments to make them healthier without sacrificing their great flavor. Just made these and they are delicious. I did 3 versions (of course)... 1/3 plain, 1/3 with chocolate chops and 1/3 with chopped walnuts. The plain ones turned are great so I imagine the others are even better. We'll eat plain or nut for breakfast and chocolate chip for dessert. My kids go crazy for this stuff.

Grandma Tess's Banana Muffins

Adapted by Marion

1/4 c butter

1/4 c coconut oil (or a little less even)
1 c sugar (or a little less even)

1/2 cup apple sauce
2 eggs beaten
1 c white flour

3/4 c whole wheat flour

1/4 almond flour/meal
1/2 t salt
1 t baking powder
3/4 t baking soda
1/4 c almond milk 

1/2 t lemon juice
1 c mashed over-ripe banana
1 t vanilla
½ c nuts, optional

½ c chocolate chips, optional

Mix in order given. Butter muffin pans or use paper muffin cups. Fill muffin pans 2/3 full (you might end up with extra batter but don’t fill tins too high). Bake at 375 for 18-20 minutes.

This batter made 18 muffins for me.