Monday, September 24, 2018

RECIPE: Fried Rice

I made this recipe up using left-over cooked brown and jasmine rice.  The below ingredient amounts are estimates, so feel free to use more or less of the veggies as needed or based on what you have on hand.  I used shrimp but it's easy enough to make this vegetarian by omitting the shrimp.  This is a great, super simple way to use up lots of CSA veggies!

canola oil
2 cloves garlic sliced
fresh ginger
diced peppers
chopped broccoli
zucchini or summer squash diced
1 lb. shrimp
1+ cup of cooked rice
sliced scallions
sesame oil
soy sauce

Heat canola oil over medium heat and saute garlic and ginger for 5 minutes.  Add pepper, zucchini/summer squash and broccoli, and saute for 3 minutes.  Add shrimp if using along with lemongrass (I don't cut it, I just throw it in whole).  Once shrimp is nearly pink, add cooked rice, scallions, edamame and a few dashes of sesame oil and soy sauce.  Add more sesame oil/soy sauce according to taste.  Enjoy!

Tuesday, September 18, 2018

RECIPE: Cauliflower rice

1 bag cauliflower rice
1/2 large onion or 1 smaller onion, chopped
1 inch chunk of fresh ginger - diced
2 teaspoons coconut aminos
kosher salt

Heat up enough oil to thinly coat bottom of large saute pan.  Once the oil is warm, add the onion and ginger and some kosher salt.  Let saute for 2-3 minutes and then add the cauliflower rice. Stir and add a bit more kosher salt (not a ton).  Then add coconut aminos, stir, and cover with lid to let the rice steam up a bit and soften. This should take about 10 or so minutes.

RECIPE: Red Curry Chicken and Eggplant


1 heaping meat silverware tablespoon red chili paste
approx 2 teaspoons curry powder
1 pack boneless, skinless chicken breast - cut into bite size pieces
1/2 large onion or 1 small onion - chopped
5 garlic cloves - minced
approx 1 inch chunk of fresh ginger- peeled and diced
1 can lite coconut milk
1 eggplant, cut into bite size pieces
juice of 1/2 lime
2 tablespoons fish sauce + 1 teaspoon fish sauce
handful of greens of your choice (optional) (I used 1 bunch arugula)

Preheat oven to 400.  Put eggplant pieces on a sprayed baking sheet and cook for about 20 minutes.

While the eggplant is cooking, heat only enough olive oil to thinly coat bottom of saute pan.  Once the oil is warm, add onions and ginger. Cook together, stirring occasionally. In about 5 minutes, add the garlic.  Stir a bit and let cook for another 1 minute. Add chunks of chicken and let sit for 1 minute. Add curry powder and stir to cover curry powder.  Chicken should be dusted with the curry powder (so use more if you need). Add curry paste and stir to make sure it is evenly distributed. Wait another minute to 90 seconds, then add 3/4 can coconut milk.

Add the eggplant.  Stir, and let simmer for a bit so the sauce thickens.  After 6 or so minutes, add the fish sauce and the lime juice.  Let simmer a bit more. If using, add the greens and remaining coconut milk to wilt (if not using greens, only use coconut milk if you want a thinner sauce).  Add about a teaspoon more fish sauce.

Serve over cauliflower rice with a lime wedge.

Thursday, September 13, 2018

RECIPE: The Best Roasted Garlic Cauliflower

Roasted garlic cauliflower is the best roasted cauliflower recipe ever! Super easy with 5 minute prep. You'll love this simple, improved method for how to roast cauliflower in the oven.

4 servings

- 1 medium head cauliflower
- 1/4 cup light olive oil or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 4 cloves garlic minced

  1. Preheat the oven to 400 degrees F (232 degrees C). Grease a very good non-stick baking sheet, or line with foil and then grease.
  2. Slice the cauliflower into 1/2 in (1.25 cm) thick slices, then cut those into smaller florets - see post above for how to do that.
  3. In a large bowl, toss the cauliflower with oil, sea salt, black pepper, and minced garlic.
  4. Arrange the cauliflower in a single layer on the baking sheet.
  5. Bake for about 15-20 minutes until golden on the bottom. Flip and bake for 5-10 more minutes until golden on the bottom again.

Monday, September 10, 2018

RECIPE: Tomato-Lemon Tart

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

·       1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
·       All-purpose flour (for dusting)
·       1 garlic clove, finely grated
·       2 tablespoons olive oil, divided, plus more for serving
·       1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
·       1 cup torn basil leaves
·       1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels
·       Kosher salt, freshly ground pepper
·       Crème fraîche (for serving)

·       Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.
·       Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.
·       Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.
·       Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.

First, let’s start with the frozen puff pastry. You’re going to find it in the freezer aisle of your supermarket, by the frozen pizzas. They’ll usually come in a pack of two or four and TBH, this tart is as good leftover as it is hot, so make more than one! Oh, and it needs to thaw overnight in the fridge. This part is non-negotiable—if you try to work with it while it's frozen, it'll crack, and if you try to thaw it quickly it'll get weird and gummy.
Moving on. You’re preheating your oven to 375°F degrees and rolling your puff pastry onto parchment paper. IMPORTANT: wax paper and parchment paper aren’t the same thing, and you don’t want your oven to become a big old smoke box. Make yourself a drink, take a big sip, and then prick the rolled out dough with a fork a few times in the center of the dough, which will allow steam to escape and help the thing keep its shape. Combine a clove of grated garlic and a tablespoon of olive oil in a little bowl, and brush this garlicky oil onto the PP. (PP stands for puff pastry, obvs.) If you don’t have a pastry brush, neither do I. Use your fingers! It’s fun, promise.
Then, you’re going to slice half of a lemon thinly and scatter those slices—rind and all, but without the seeds!—all over your PP. Use as much as you’d like, though I prefer it a little light on the lemon and heavy on the tomatoes. toss some torn basil onto your tart. Then you’re going to cut up your tomatoes into rounds and layer that onto your puff pastry. A little overlap is good! This is a tomato tart in case you forgot. You’re going to sprinkle with a generous amount of salt, pepper and oil and throw that bad boy into the oven. It’ll probably take about 35 minutes, but just watch for browning on the edges and bottom of the pastry!  grab some creme fraiche or ricotta on the way over to dollop on top.

Wednesday, September 5, 2018

RECIPE: Hummus Collard Wraps

Easy and healthy hummus collard wraps with crunchy carrots, cucumbers, cabbage and roasted asparagus.

2 collard leaves
1/2 cup hummus
10 asparagus spears, roasted or raw
1/2 cup cucumber, peeled and sliced into short thin strips
1-2 carrots, peeled and sliced into short thin strips
1/2 cup zucchini, sliced into short thin strips
1/2 cup radish, sliced into short thin strips
1/2 cup red cabbage, sliced thin
1/2 avocado
micro greens, sprouts or baby greens

Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.
Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.

Tuesday, September 4, 2018


Don't be fooled into thinking that a great-tasting homemade soup needs long, slow cooking to prepare. This satisfying soup is ready in just 15 minutes.
·       2 tsp. olive oil
·       1 small onion, finely chopped
·       6 shiitake mushrooms, stemmed and sliced
·       7 cups vegetable broth
·       5 cups chopped escarole
·       1 9-oz. pkg. mushroom tortellini or tortelloni, cooked (I substitute a lb. of tofu that I press for 20 minutes)
·       grated Parmesan cheese (optional)

1.    In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.
2.    Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.

RECIPE: Sauteed Escarole with Garlic and Cannellini Beans

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained
In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.