Shrimp and Caper Salad with Farro

I recently started swimming laps again. Back in high school, I was on the swim team and kept in shape by doing endless laps in the pool, morning weights practices, and dry land practices. My high school days are long gone and as an adult, I have tried to find various forms of exercise that work for me. This hasn't always been easy or consistent, but I am loving being back in the pool. I kind of forgot that swimming brings on a monstrous appetite. Some say it's the body's reaction to being cool, but I like to think it is because of the immense calorie burn of the exercise. Either way, I am stocking up my kitchen with healthy prepared foods so that when I get home late at night, I don't turn to take out or junk food. A little bit of prep for this salad, left me with a week's worth of this hearty, yet light salad, that made a great post-workout meal.




Shrimp and Caper Salad with Farro
(Adapted from Cat Cora)

Makes 4 servings

For the Salad:
1 pound medium shrimp, peeled, deveined, and tails cut off
1 clove garlic, grated on a microplane
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes
1 scallion, finely chopped
1/2 cup finely chopped red onion
1 tablespoon capers, drained
1 celery stalk, finely chopped
30 cherry tomatoes, halved
1 cup farro, cooked and cooled to room temperature
Salt and pepper to taste

For the dressing:
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1 teaspoon finely chopped fresh flat-leaf parsley

Bring a large pot of water to a boil. Add a pinch of salt and then add the shrimp. Cook until the shrimp are pink and just cooked through, 2-4 minutes. Drain the shrimp and set aside.

In a large boil, combine the grated garlic, lemon juice, red pepper flakes and a large pinch of salt. Add the hot shrimp and stir to coat completely. Let the shrimp marinate for at least 10 minutes.

Add the scallion, red onion, capers, celery, tomatoes, and farro to the shrimp mixture.

In a small bowl, whisk together the dressing ingredients and then add to the shrimp mixture. Toss well to combine. Taste and adjust seasonings as needed. Serve at room temperature or cold.

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

Whole Wheat Couscous with Sardines and Tomatoes

Summer has officially arrived, but the unrelenting heat arrived a few weeks early in Chicago. It's made me completely lazy in regards to cooking (I'm not just blaming my jam-packed schedule), and most nights all I want to do is pick up something quick instead of putting thought into making a healthy meal. Enter Mark Bittman and his 100 ideas for quick summer dishes. I saved this list ages ago on Pinterest and it has proved to be a life saver in the last couple of weeks. Many of the recipes actually call for turning on the oven which I refuse to do until the temperatures dip below 85 degrees (and by 85, I mean 70), but a few are just things that require little to no contact with heat. I have made this couscous four times in the last month and it hasn't gotten old yet. It only takes the time required to cook the couscous to throw together this simple and filling meal. It's great warm right away or at room temperature the next day. I used lightly smoked sardines which were a great accompaniment to the sweet juicy tomatoes. I am already skimming my printed out pages of this list to see what next deliciousness I will be making next this summer.

One year ago: Prosciutto and Cheddar Pretzel Bites
Two years ago: Poached Eggs with Prosciutto, Mozzarella and Basil
Three years ago: Strawberry Buttermilk Cake
Four years ago:Venetian Rolled Pizza

Whole Wheat Couscous with Sardines and Tomatoes
(Adapted from Mark Bittman)

Makes 2 servings

1/2 cup whole wheat couscous
3 1/2 ounces smoked sardines packed in oil, bones removed if desired
2 handfuls grape tomatoes
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Extra virgin olive for drizzling

Prepare couscous according to package instructions. Meanwhile, remove the bones from the sardines, wash the tomatoes, and chop the parsley.

Divide the couscous among plates. Top each plate with half of the sardines, tomatoes, and parsley. Sprinkle each serving with salt and pepper and drizzle each plate with a bit of olive oil.

Printable Recipe

Warm Shrimp Salad with Kamut, Red Chile, and Tarragon

Recently, one of my friends pinned a link to Food & Wine magazine of meals with 600 calories or less...including wine. I immediately bookmarked this recipe and set out to make it as soon as possible. I had never even heard of kamut, but I'm newly obsessed. It's similar to wheatberries and has firm texture, but still tender and a slight buttery flavor. I was able to find kamut in the bulk bins at Whole Foods,  but wheatberries, spelt berries, or even farro would be excellent replacements. Unfortunately, kamut takes a long time to cook, but you can prep the rest of the ingredients while that is happening and pour yourself a glass of wine to enjoy with the salad. This salad has so many flavors and textures from the crunch of the haricot vert to the spice from the chile, sweet anise from the tarragon, and brightness from a squeeze of lemon before serving. As you can see from the photo, I enjoyed this salad with a lovely glass of rose which made this the perfect spring time meal.


This recipe is from Food & Wine, October 2011. The only change I made was cutting out the butter. You can find the original recipe here.


One year ago: Sausage Pizza with Crispy Kale
Two years ago: Sauteed Spicy Green Beans and Tomatoes
Three years ago: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese Sandwich
Four years ago: Analletti with Sausage and Greens

Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts

Our Thanksgiving meal was remarkably healthy, but I guess I should not have been surprised with a group comprised of mostly actors and a personal trainer. In addition to turkey we had grilled brussels sprouts, grilled potatoes, roasted carrots, mashed cauliflower, stuffing, and this salad. This is a fancier version of a salad I did a couple of years ago. It takes a while to make because of the time required to roast beets, candy walnuts, and make herbed goat cheese, but it is so worth the effort. I used my go-to balsamic vinaigrette as the dressing which added a touch of tanginess. I love the various textures in the salad which keep it anything but boring and pretty to boot.





One year ago: Spicy Truffle Mac and Cheese
Two years ago: Garlic Soup with Shrimp
Three years ago: Butternut Squash and Caramelized Onion Galette



Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
(By Esi)

Makes 8 servings

1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
3 bunches of beets, roasted, cooled, and diced
Greens from 3 bunches of beets, washed and dried
6 ounces baby spinach, roughly torn
5 ounces herbed goat cheese
1 cup candied walnuts
1/4 cup pomegranate arils (optional)

In a medium bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper and set aside.

Add the beet greens and spinach to a large pot. Cover and heat over low heat until the greens have wilted, about 10 minutes. Season the greens lightly with salt and cool to room temperature.

Arrange the greens on a large plate, top with the roasted beets, candied walnuts, dollops of goat cheese, and pomegranate arils if using. Serve the salad at room temperature with the dressing on the side.


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

Pork Tenderloin Salad with Warm Strawberry Dressing

Last summer was definitely a summer of luck for me. Long before Charlie Sheen made the word popular, I was "winning". I won tickets to see Sharon Jones and the Dap Kings, I had a winning 30th birthday, I won tickets to see Rent at the Hollywood Bowl, and I won a copy of the book The Berry Bible from Lisa Is Cooking. By the time I received the book, some of the berries I love were out of season, but I would look through it every so often and bookmark recipes I wanted to make the following year. Now that berries are back in full swing, I'm finally getting around to making full use of this book. Although there are no pictures (the horror!), this book is really informative and interesting. As an added bonus, it contains some truly fantastic recipes. The balsamic vinaigrette enhances the flavor of the sweet berries, but manages to retain it's savory notes with the rosemary-garlic pork loin. I'm fairly certain I could eat this salad every day if given the option.


Pork Tenderloin Salad with Warm Strawberry Dressing
(Adapted from The Berry Bible)

*Note: The original recipe calls for sliced avocado as a garnish to this salad. I omitted because of an allergy, but it would certainly add creaminess and a nice color contrast to the greens and strawberries. 

Makes 4-5 servings

1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic (about 3 cloves)
1 teaspoon coarse salt, plus extra for the dressing
1/2 teaspoon freshly ground black pepper
1 1/4 pounds pork tenderloin, trimmed of the silver skin
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1/3 cup balsamic vinegar
2 cups sliced fresh strawberries
1 pound mixed fresh greens

Preheat the oven to 325 degrees.

In a small bowl, mix the rosemary, garlic, salt, and pepper. Pat the meat dry with paper towels then rub with the rosemary-garlic mixture. In a large, oven proof skillet, heat 1 teaspoon of olive oil over medium high heat. Brown the meat on all sides. Transfer the pan to the oven and roast for 15-20 minutes or until it reaches an internal temperature of 145-150 degrees on an instant-read thermometer. Transfer the tenderloin to a plate and cover with foil to keep it warm while you cook the sauce.

Put the skillet over medium-high heat and pour in the balsamic vinegar. Use a wood spoon to loosen the caramelized bits on the bottom of the pan. Reduce the vinegar by about half, then gently stir in most of the strawberries and the olive oil. Stir to combine and season lightly with salt.

Carve the meat into 1/2-inch slices. Pour any collected juices into the dressing and stir to blend.

Spread the greens onto a plate or platter. Arrange the pork on top of the greens. Drizzle with the warm strawberry dressing and serve immediately, garnished with fresh strawberries if desired.

Printable Recipe

Bacon Quinoa with Almonds and Herbs

Don't tell Diana, but I'm not as in love with quinoa as I used to be. When the superfood first came into my radar, I put it in everything from salads to muffins to bread. I rarely seek out new quinoa recipes now, but once in a while something pops up that I can't resist trying.




I don't remember exactly how I came across this recipe, but I'm so glad I made it. Defiling the healthiness of quinoa with bacon feels naughty and so fun. I wanted to make this more spring like so I added roasted asparagus, Meyer lemon zest, and sun-dried tomatoes. It was a great experiment that really played off. I loved all of the spring flavors especially that bright lemon zest. The toasted almonds give this great crunch and the tomatoes provide a nice balanced sweetness. The original recipe says this is a great side dish and you can punch it up with roasted chicken or a poached egg which I decided to try. This would be an excellent addition to any brunch menu.




Bacon Quinoa with Almonds and Herbs
(Adapted from Food & Wine, November 2009)

Makes 4 servings

1 pound asparagus, trimmed
1 teaspoon extra-virgin olive oil
Salt
Pepper
4 slices of bacon, chopped
1 small shallot, minced
2 cloves of garlic, minced
1 cup quinoa, rinsed
2 cups low-sodium chicken stock
1 sage sprig
1 tablespoon minced chives
1 tablespoon chopped parsley
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/3 cup slivered almonds, toasted
1 teaspoon lemon zest

Preheat the oven to 400 degrees. Line a baking sheet with foil and spread the asparagus evenly over the pan. Toss the asparagus with the oil and season with salt and pepper. Roast the asparagus for 10 minutes until browned and the tips are slightly crispy. Let cool for about 5 minutes. Cut the asparagus into 1-inch pieces. Set aside.

Heat a large skillet over medium-high heat. Add the bacon and cook until crispy. Remove the bacon from the pan and drain on a paper towel. Reserve 1 tablespoon of the fat in the pan.

Add the shallot and garlic to the pan and cook for 1 minute until the garlic is fragrant and the shallot has softened. Add the quinoa, chicken stock and sage to the pan. Bring to a boil then reduce to a simmer over low heat. Cover and cook for 15-20 minutes until the stock is absorbed and the quinoa is cooked through. Remove the pan from the heat and let the quinoa sit, covered, for 5 minutes.

Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley, almonds, asparagus, sun dried tomatoes, bacon, and lemon zest. Season with salt and pepper and serve warm or at room temperature with a poached egg if desired.

Printable Recipe

Pea Shoots with Shrimp, Bacon, and Chives

This winter in Southern California has been beyond strange. Towards the end of December we experienced cold temperatures and above average rain. For much of January and February, the temps hovered around 80 degrees and then all of a sudden, Mother Nature seemed to remember it was winter and last week brought back cold temps, rain, and even snow in parts of LA. Clearly, this has affected the growing season. Pea shoots are normally an early spring delicacy, but I've been seeing them at the farmers markets for at least a month now. I finally decided to pick some up and try this easy salad. I'm a new fan of pea shoots after this. I love their delicate, vaguely spinach tasting flavor. Apparently I'm not the only one of this opinion because people were snatching them up at the market. Sweet shrimp and crisp, salty bacon are a great pairing with the shoots and the sweet and sour dressing brings it all together. I'm now on the hunt for more pea shoot recipes. If you have any good ones, send them my way!



Pea Shoots with Shrimp, Bacon, and Chives
(Adapted from Saveur and Serious Eats)

Makes 2 servings

10 raw shrimp, peeled and deveined, tails on
3 strips bacon, chopped
1 shallot, chopped
3 tablespoons white balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
Kosher salt
1/8 teaspoon black pepper
8 ounces pea shoots
2 tablespoons fresh chives, chopped
1 tablespoon fresh tarragon, chopped

Fill a bowl with cold water and ice and set aside.Bring a large saucepan of water to a boil, add a good pinch of salt to the water, then add the shrimp. Cook until the shrimp turn pink, about two minutes. Drain and transfer the shrimp to the ice bath. Let sit until cold, drain, and set aside.

Clean out the saucepan and return it to the stove. Add the bacon and cook, stirring often, over medium-high heat until the bacon is crisp. Remove the bacon from the pan with a slotted spoon and drain on towels. Leave about 1 tablespoon of the bacon fat in the pan.

Add the shallots to the pan and cook until they are soft, about 5 minutes. Whisk in the vinegar, mustard, sugar, 1/4 teaspoon salt, and black pepper. Cook until the dressing is hot, about 1 minute. Turn off the heat and add the pea shoots to the saucepan. Toss to combine with the dressing and until the pea shoots have wilted slightly.

Divide the pea shoots between plates. Top with shrimp, bacon, chives, and tarragon.

Printable Recipe

Quinoa with Shrimp and Pineapple

The first week of the year is presumably when one's resolutions kick into gear. We leave behind the excess of the holidays and embrace being healthier, becoming a better person, or resolving to change the world.  Gyms get crowded, trainers are booked, and spinning classes are full to capacity.  In spite of me never making resolutions, I was one of the many people hoping to hop back on the working out bandwagon. Unfortunately my body had other plans for me and I spent the better part of the week being sick in bed (although all that coughing has certainly made my abs feel tighter). I'm all better now, but thankfully, I did get a good eating start to the year. When Olga posted this recipe just after Christmas, I knew it would find it's way into my kitchen soon.  The winter months can seem dull and gray (yes, even in Southern California), but having a recipe like this will immediately perk you up. It's full of fresh colors and flavors and is a healthy and satisfying lunch. 



Quinoa with Shrimp and Pineapple
(Adapted from Mango & Tomato)

Makes 2 servings

Dressing/Marinade:
2 teaspoons honey
1 tablespoon extra-virgin olive oil
Zest and juice of one small lime
1 teaspoon pineapple juice
3 tablespoons cilantro, divided
Salt and pepper to taste

Salad:
1/2 cup quinoa, rinsed
10 shrimp, peeled and deveined 
1/2 cup pineapple, chopped
Salt and pepper
1/2 small shallot, diced

In a small saucepan, bring the quinoa and 1 cup of water to a boil with a large pinch of salt. Reduce the heat to a simmer, cover and let it cook until the quinoa is tender, 10-15 minutes. Drain if necessary and set aside to cool.

In a small bowl, mix together the honey, olive oil, lime zest and juice, and pineapple juice. Season to taste with salt and pepper. In a separate bowl, add the shrimp and season lightly with salt and pepper. Toss the shrimp with half of the dressing and 1 tablespoon of cilantro. Let the shrimp marinate for 10-30 minutes.

Heat a skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side or until opaque. Set the shrimp aside to cool.

Toss the cooled quinoa with the remaining dressing, pineapple, shallot, and remaining cilantro. Add the shrimp and toss to combine. Serve slightly chilled.

Printable Recipe

Arugula Salad with Pomegranate and Roasted Acorn Squash

All over America, people are eagerly planning their Thanksgiving feasts. I've lost track at the number of tweets, posts, and articles that scream "you should be thinking about Thanksgiving all the time". Well guess what...I'm not. I've never been that in to Thanksgiving food so even though I took a class dedicated to Thanksgiving decadence last weekend and my friends are hosting a pre-Thanksgiving ("Brunchgiving") this weekend. I sort of want to crawl into a dark hole and wait for New Year, but I'm not a total Scrooge. For "Brunchgiving" I'll be making this salad which is a great addition to the Thanksgiving table. With all that turkey and gravy and stuffing, you need something light to ease the guilt. I made a few changes to the original recipe. First, I reduced the pomegranate juice. I didn't want to make pomegranate molasses, but I wanted a more concentrated pomegranate flavor. I also switched out arugula for the dandelion greens because the dandelion's bitter bite may be off-putting to some. Arugula has just enough peppery freshness that a crowd can appreciate. I thought about using candied, spiced nuts in place of the pine nuts, but I actually enjoyed the melow nutty flavor the lent to the salad and of course juicy pomegranate arils always brighten things up. This is a great salad full of fall flavors and I can't wait to make it again not only this weekend, but for a dinner party I am cooking for soon. I'm sure all my friends will love it.


Arugula Salad with Pomegranate and Roasted Acorn Squash
(Adapted from Bon Appetit, November 2005)

Makes 3-4 servings

For the dressing:
5 tablespoons pomegranate juice
2 1/4 teaspoons balsamic vinegar
2 1/4 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil

For the squash:
1 tablespoon butter, cut in half
1 unpeeled small acorn squash, halved, seeded and cut into 12 wedges

For the salad:
8 ounces baby arugula, washed and dried
3/4 cup pomegranate seeds
2 tablespoons pine nuts, toasted

Salt and pepper

To make the dressing:
Bring the pomegranate juice to a boil in a small saucepan over high heat. Reduce the heat to medium low and cook until the juice has reduced to two tablespoons. Set aside to cool.

Whisk the juice and vinegars in a bowl. Gradually whisk in the oil. Season with salt and pepper to taste. Re-whisk before using.

To make the squash:
Preheat the oven to 450 degrees and line a baking sheet with foil.

Melt 1/2 tablespoon of butter in a large skillet over medium-high heat. Add half of the squash. Cook until browned on both sides, about 5 minutes total. Transfer the squash to a the baking sheet. Repeat with the remaining butter and squash. Sprinkle the squash with salt and pepper. Transfer the squash to the oven and bake 15-20 minutes until the squash is softened and cooked through.

Mix the greens with half of the dressing. Divide among plates. Top the greens with some squash, sprinkle of pomegranate seeds, and a sprinkle of pine nuts. Drizzle each plate with more dressing.

Printable Recipe

Pesto Quinoa with Tomatoes, Chicken, Arugula and Red Currants

I'm so happy that fall has finally settled in to Southern California. The skies are overcast and it's been drizzling for three days straight...I couldn't be happier!!  The farmers market is bursting with fall produce, but there are still plenty of summer finds. A few weeks ago, I found a pint of red currants. I couldn't really find any recipes that I wanted to make with them so I just threw them into this salad. It totally worked because this salad is really more of a method than an actual recipe. Thanks to Diana, pesto stirred into quinoa is my new obsession.  Measurements here are vague because it's really all to taste. Add what you want, take away what you don't like.



Pesto Quinoa with Tomatoes, Chicken, Arugula, and Red Currants
(By Esi)

Makes 2 generous servings

1 cup cooked quinoa, at room temperature
2 tablespoons pesto
Olive oil as needed
2 chicken breasts or thighs, cooked, cooled to room temperature, and sliced
Handful cherry tomatoes, sliced in half
2-3 handfuls baby arugula
Salt and pepper to taste
Handful red currants, picked off the vine
1-2 tablespoons crumbled feta

In a large bowl, toss the quinoa with the pesto. Add olive oil as needed if the mixture seems too dry. Add the chicken, tomatoes, and arugula. Season the mixture with salt and pepper to taste. Serve the quinoa on a plate or in a bowl and top each plate with some of the currants and feta.

Printable Recipe

Chicken with Tomato-Saffron Vinaigrette

Now that we are in our first days of fall, summer has decided to finally come to Southern California. The last few days have been miserably hot and it's making me seriously consider a move to Alaska...or something. This salad is the kind of food I want when the temperature affects my mood and my appetite.  The cook time is very brief and very simple. This is a great after work recipe, especially if you prep the tomatoes and thyme ahead of time. I have been sort of obsessed with baby romaine this summer, but arugula, spinach, or frisee would work just as well here.  Yes, this is a warm salad which seems counter intuitive on a hot day, but believe me, it will cool you down.

Chicken with Tomato-Saffron Vinaigrette
(Adapted from Serious Eats and Bon Appetit, October 2004)

Makes 2 servings

1 1/2 tablespoons white balsamic vinegar
1/4 cup minced shallots
Pinch crumble saffron
3/4 teaspoon paprika
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme, minced
1/2 pint cherry tomatoes, halved
Salt and pepper to taste
2 boneless skinless chicken thighs (can use chicken breasts)
3-4 handfuls mixed greens, frisee or baby romaine

In a small bowl, combine the vinegar, shallots, saffron, and 1/4 teaspoon of paprika.  Whisk to combine then whisk in 1 tablespoon of olive oil. Sprinkle in the thyme and add the tomatoes. Toss well to combine and season with salt and pepper to taste.

Season the chicken thighs with salt and pepper and the remaining thyme and paprika. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Saute the chicken breasts for 4-5 minutes per side or until they are fully cooked through.  Remove the chicken from the pan and turn off the heat.  Add the tomato vinaigrette to the pan to deglaze the pan and warm the vinaigrette making sure to scrape off any bits on the bottom of the pan with a wooden spoon.

Slice the chicken and divide over the greens. Spoon the vinaigrette over the chicken.

Printable Recipe

Classic Salade Nicoise

I'm a firm believer that Labor Day does not signify the end of summer. First of all, there are really only two seasons here in LA...hot and less hot. Second of all, according to the calendar there are usually another two to three weeks of summer after Labor Day and this year, the summer is still going strong! However, although I don't believe in Labor Day being the end of summer, I do believe it is a great excuse to barbecue and hang out with friends and have a nice long weekend.  We had one of our legendary potlucks at JenFinn's house that weekend. I was stumped at what to make. People were bringing everything from barbacoa to fondue.  Jen was amused because she thinks I cook every day. Just so you know...I don't! I then remembered this salad that I've managed to make three times in the last couple of weeks. There's very little cooking involved besides hard boiling the eggs and blanching the lima beans. Speaking of lima beans, I'm newly obsessed with the beans that come from McGrath Family Farms here in Southern California. Unfortunately, I discovered them too late and haven't been able to get them in the last week or so. I can't wait until next season so I can take full advantage of the crop.  Also, some may find anchovies draped over the eggs strange...Don't knock it till you try it. The combo reminds me of one of my favorite tartine sandwiches from Le Pain Quotidien and it's really, really good.

Check out just some of the amazing things my friends made for our potluck. I'm so lucky to have such a talented group of chef-like friends!

Honey Wasabi Grilled Shrimp


Ponzu Grilled Corn


Shrimp Ceviche



Classic Salad Nicoise
(Slightly adapted from David Lebovitz)

Makes 2 servings

2 large, ripe tomatoes
Salt
1-2 cloves of garlic, peeled and halved
1 small cucumber, peeled and chopped
1/2 small red onion, thinly sliced
1/2 cup lima beans, blanched and cooled
1/3 cup small black olives (I used halved kalamata olives)
3-4 large handfuls baby romaine leaves
3 hard-cooked eggs, cut into wedges
6 tablespoons French vinaigrette (recipe below)
Freshly ground black pepper
3-4 anchovy filets, cut into thin strips lengthwise

Rub a large wooden or glass salad bowl with the garlic

Cut the tomatoes into wedges and sprinkle with salt. Place in a colander and let them drain for a few minutes.

Add the cucumber, onions, beans, and lettuce to the bowl. Add a bit of the dressing and toss to combine. Arrange the salad on plates. Top with the tomatoes and eggs. Top each egg wedge with an anchovy strip.

Printable Recipe

French Vinaigrette
(From David Lebovitz)

Makes about 1/4 cup of dressing

1/4 teaspoon coarse sea salt
1 tablespoon red wine vinegar
1/2 small shallot, peeled and minced
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 tablespoon chopped chives

In a bowl, mix together the salt, vinegar, shallot, mustard and oil. Season with pepper as needed. Just before serving, stir in the chives.

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Grilled Sausages with Figs and Mixed Greens

Shocker...another salad. It's summer and that's all I want to "cook"! Figs have been bountiful this season. Longtime readers know I love my figs. Each season I look for fun ways to use them and didn't have to look far beyond last month's Bon Appetit. I'm currently crushing on their recipes that can be turned into leftovers later in the week. Last month (well technically June) it was the grilled chicken and now it's sausages and figs. I made my own pomegranate molasses because I had a bottle of pom juice that needed to be used up and I did the full amount of dressing since I ended up making the leftover recipe as well.  I reduced the pom a bit too much so whisking the dressing was a bit of a challenge, but otherwise this is fast and easy and really fresh. It's another winner and I think you'll agree.



Grilled Sausages with Figs and Mixed Greens
(Adapted from Bon Appetit, August 2010)

Makes 2 servings

2 sausages (I used spinach, Fontina, and roasted garlic chicken sausages. You can also use lamb or spicy Italian sausage)
2 or 3 1/2-inch thick slices of red onion
2-4 tablespoons Pomegranate-Cumin dressing (recipe below)
4-5 cups mixed greens
2 tablespoons crumbled feta
8 fresh figs, halved
2 tablespoons sliced fresh mint leaves

Preheat a grill or grill pan over medium-high heat. Brush the sausages and the onions with about 1tablespoon of the dressing.  Grill the sausages until cooked through, about 12-14 minutes. Then cook the onions until charred, about 10 minutes.

Toss the greens with the remaining dressing. Mound the salad onto a plate or bowl. Slice the sausages and place on top of the greens. Top the sausages with the cheese, figs, and mint.

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Pomegranate-Cumin Dressing
(Adapted from Bon Appetit, August 2010)

Makes about 1 cup of dressing

5 1/2 tablespoons extra-virgin olive oil
4 1/2 tablespoons white balsamic vinegar
3 tablespoons sliced fresh mint leaves
1 1/2 tablespoons pomegranate molasses
1 tablespoon ground cumin
4 tablespoons minced shallots
Salt and pepper to taste

In a medium bowl, whisk together the oil, vinegar, mint, mint, molasses and cumin.  Stir in the shallots. Season with salt and pepper to taste.

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Peach-Tomato Salad with Burrata

Salad has definitely been a main part of my diet this summer (besides oatmeal). However, I started to get bored with the same chicken and spinach salads so I've found different ways of changing things up. Back in July when my mom and sister were in town, we had a great celebratory dinner at Angeli Caffe. This salad was on the menu, but since I had just found this recipe, I didn't order it. I finally got around to making this summer delicacy.  It's so simple and that is just what I love. The tomato vinaigrette is a bit sweet, a bit creamy and so flavorful. I want to make it often while tomatoes are in season and drown everything in it. There is sweetness from the peaches and a bit in the vinaigrette, but it's not overwhelming and pairs perfectly with the creamy burrata. This salad is summer perfection.

Here are some highlights from our dinner at Angeli:

Broiled smoked mozzarella with roasted tomatoes. This was perfection with Angeli's incredible freshly baked bread. (I am so going to try and make this soon!)



My sister had linguine with clams



Mom had the roasted chicken:



I don't normally order pasta when I go out, but could not resist more tomatoes with this fresh penne:




Peach-Tomato Salad with Burrata
(Adapted from Evan Kleiman of Angeli Caffe as found on LA Weekly)

Makes 2 servings

Tomato vinaigrette:
1/2 small shallot, minced
1 small ripe tomato, cut into chunks
1 tablespoon white wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Add the shallot, tomato, vinegar, and oil to a blender and mix until smooth and emulsified. Season with salt and pepper to taste.

Basil oil:
5 large basil leaves, washed and dried
1/3 cup olive oil
1/2 teaspoon salt

Add the ingredients to a blender and mix until smooth. Pass the oil through a sieve to remove the fine basil particles and reduce the foam.

Salad and assembly:
1 peach, cut into thin wedges
1 small ripe, but firm tomato, cut into thin slices
1 ball of burrata

Toss the peach and tomato slices with a bit of the tomato vinaigrette. Add more vinaigrette as needed.

Arrange the peaches and tomato on the center of a plate. Place the burrata pieces around the salad and drizzle the whole plate with the basil oil. Serve with bread.

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Dandelion Salad with Poached Eggs and Bacon

Besides extravagant dinners and teas, most of my diet this summer has been oatmeal and salads. However, once in a while I like to change it up and make the salad kind of fun. I love this take on the classic salad Lyonnaise especially since it's jam packed with flavor. Dandelion greens are very bitter and similar to arugula and the tangy, pungent dressing is a great accompaniment to the salty bacon and creaminess of the egg yolk. I could eat this salad every day if given the opportunity, but next time I will briefly saute the greens in the dressing to offset the bitterness just a bit. The deep flavor in the croutons is strangely addictive and I will make them again for future salads...and snacking. In terms of salad, this is more luxurious in taste and texture, but hopefully the health qualities of dandelion greens will make you feel less guilty in it's consumption. This is a great simple salad to go on your regular rotation.


Dandelion Salad with Poached Eggs and Bacon
(Adapted from Earth to Table as found on Serious Eats)



Makes 2 servings

For the croutons:
1 cup stale bread, cut into 1/2 inch cubes
1 tablespoon olive oil
1 teaspoon minced fresh rosemary (can also used minced thyme)
1/4 teaspoon kosher salt

For the salad:
2 slices center cut bacon, cut into 1-inch pieces
1 small shallot, minced
1 tablespoon red wine vinegar
1 1/2 teaspoons whole grain Dijon mustard
2 cups dandelion leaves, washed and patted dry

For the eggs:
2 large eggs
Water
White vinegar

Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper. In a bowl, toss the bread with the olive oil, rosemary, and salt. Spread onto the baking sheet in a single layer. Bake for about 10 minutes or until the bread is golden brown. Set aside to cool slightly.

While the croutons are baking, cook the bacon in a large skillet over medium-high heat until crisp and the fat renders, about 7-10 minutes.  Remove the bacon from the pan using a slotted spoon and drain on paper towels. Leave about a tablespoon of oil in the pan. Add the shallots, vinegar, and Dijon vinegar to the pan. Use a wooden spoon to scrape off any bits off the bottom of the pan. Stir quickly to bring the dressing together, cover to keep warm.

Crack each egg into a small bowl or ramekin. Fill a small saucepan with water and bring to a boil. Reduce to a simmer and add a splash of vinegar. Using a spoon, create a well in the water and add the egg. Quickly cover the egg with water and cook for 2-4 minutes until the whites have set and the yolk is still runny.

In a large bowl, toss the dandelion greens with the dressing, bacon, and croutons. Arrange the salad on plates and top with the poached egg. Serve immediately.

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Poached Eggs with Prosciutto Mozzarella and Basil

I hope everyone had a wonderful weekend. I certainly did. It was just the right amount of lazy and productive, plus an amazing lunch with some fabulous ladies! Things are really great right now and the next month is going to bring some huge changes to my life. I've become one of those people I usually make fun of who says things like "life is good". It's bizarre! Another bizarre thing is that besides an insane amount of cookie baking last week, my kitchen is hardly being used right now. I haven't made much besides last week's quinoa and I'm ok with that. I'm too busy enjoying the world around me so posting will continue to be light perhaps until my "staycation" next week. Thankfully this recipe hardly needs any cooking and it's really more of a method than an actual recipe. It's wonderfully simple and made me so happy that I had this twice this past weekend. You really can't go wrong with creamy cheese and eggs and salty prosciutto. The only thing this needs upon completion is some crusty bread to sop up the egg yolks..and of course a glass of wine!





Poached Eggs with Prosciutto Mozzarella and Basil
(From The Kitchn)



1-2 eggs per person, poached
Fresh mozzarella cheese, torn into chunks
Prosciutto, torn into pieces
Fresh basil, roughly chopped
Extra virgin olive oil for drizzling
Kosher salt and freshly ground black pepper

Arrange the prosciutto and mozzarella on a plate. Top with the poached eggs and a bit of basil. Drizzle the whole thing with olive oil and a pinch of salt and plenty of freshly ground pepper.

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Spicy Farro Salad with Kale, Chicken, and Cherries

The other day I went home with a general idea that I would be making something that resembled this dish, but hunger got the best of me and I ended up having a quick turkey sandwich for dinner instead. I still cooked though and this is what I came up with. This was a fridge clearing meal of sorts to use up some kale before it went bad and the last of the cherries I hadn't snacked on. This is one of my favorite lunches I have made for myself recently. There is a lot of flavor in each component from the farro cooked in chicken stock to the garlicky kale and sweet cherries. This can be altered in many ways to make it vegetarian or vegan. Instead of using chicken, sub with some tempeh or tofu and cook the farro in vegetable broth or salted water. Try adding some toasted nuts or goat cheese or feta to add to the textures. This recipe is transportable and would be a great addition to a picnic or perhaps your Memorial day barbecue.

It's going to be a busy long weekend. Hope you have a great one!

Spicy Farro Salad with Kale, Chicken, and Cherries
(By Esi)



Makes 2 main dish servings

1 cup farro, soaked or rinsed
2 cups low-sodium chicken stock
Extra virgin olive oil as needed
1 bunch of kale, washed and patted dry with the leaves roughly torn
3 cloves garlic, minced
1/4-1/2 teaspoon dried red pepper flakes
2 boneless skinless chicken breasts or thighs cut into chunks
1-2 handfuls cherries, pitted and sliced in half
Salt and pepper to taste

In a large pot combine the farro and chicken stock. Bring to a boil, then reduce to a simmer. Cover and let the farro cook 12-15 minutes until tender, but still chewy. Drain, and set aside.

In a large skillet, heat 1-2 teaspoons olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the kale and red pepper flakes. Season with salt and cook until the kale is wilted, about 3-4 minutes. Toss the kale with the farro.

Season the chicken with salt and pepper. In the same pan you cooked the kale in, heat another 1-2 teaspoons of oil over medium heat. Add the chicken and cook 6-8 minutes until the chicken is cooked through.

In a large bowl, toss the kale and farro mixture with the cooked chicken and cherries. If the mixture is too dry, add a bit more oil. Taste and adjust the seasonings with salt and pepper as needed. Serve warm or at room temperature.

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Lemon Scented Grain Salad with Asparagus, Almonds and Feta

Lately I've been baking a LOT. I think this because life has been stressful and baking calms me down. Plus, I have been able to test possible recipes to make for the Food Blogger Bake Sale and I've been able bring lots of delicious treats to my coworkers. Contrary to popular belief, I do not bake every night. Next to fall, spring produce is my favorite and one of the tops is asparagus. I found this recipe last week and immediately sent it to Diana saying, I want to make this NOW! Well, a few days later, I did make it and it was great!! Lemon and asparagus go so well together as I pleasantly discovered last year.

I loved the combo of chewy farro and Israeli couscous (with a dash of Harvest grain mix thrown in), but I think next time I will up the ratio of farro to couscous. I made a few other changes. I used a regular lemon because I am out of the amazing Meyer lemons that Mary gave me, but now I have a ton of regular lemons courtesy of Raul. The original instructions said to cook the grains separately, but when you start cooking at 9pm, it's necessary to find ways to speed things up so I cooked them together with no problem. I added a few frozen peas for some extra green-ness and sweetness. This salad has tart, crunch, chew, and creaminess. It's pretty addictive and if you desire more protein, this is a great accompaniment to grilled chicken or fish. With way less oil than called for in the original recipe, this was a great light lunch that was perfect to keep me powered through the day. Expect to see many more grain salads like this in the very near future.





Lemon Scented Grain Salad with Asparagus, Almonds and Feta
(Adapted from The Kitchn)



Makes 2-3 servings

4 ounces uncooked farro
4 ounces uncooked pearl (Israeli) couscous
2 cups water
1/2 pound asparagus, trimmed and sliced into 2-inch pieces
Olive oil
1/2 cup shelled peas (fresh or frozen)
1/2 cup slivered toasted almonds
2 ounces feta cheese, crumbled
1 lemon, zested and juiced
Salt and pepper

In a large saucepan, add the water and grains and a large pinch of salt. Bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer for 12-15 minutes until the grains are tender and most of the water is absorbed. If there is extra water, drain in a colander.

Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender, about 1-2 minutes. Add the asparagus and peas to the grains and toss. Then toss in the toasted almonds, feta cheese and lemon zest.

Mix the lemon juice with a bit of olive oil (1-2 teaspoons), taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.

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