Kale Almond Pesto

Mary Ann and I visited the Brentwood Farmer's Market this afternoon in search of fresh ingredients for our Sunday night dinner. We had fun sampling foods, people watching and picking out produce. An hour later we left the market with heirloom tomatoes, wild arugula, baby kale, basil, apple cinnamon goats cheese, raspberry honey, berries, and almonds! I played chopped with produce left in my fridge and made a Tuscan kale almond pesto. I roasted the heirloom tomatoes and some purple peppers with some extra virgin olive oil and garlic salt, and cut up some calabrese salami. I tossed rotini pasta with the pesto, tomatoes, peppers, basil and salami and topped it with red pepper flakes. As a side dish I made a baby kale and arugula salad with some avocado, candied walnuts, pomegranate seeds and my champagne vinaigrette. While the tomatoes and peppers were roasting, and the pasta was cooking we snacked on an appetizer of whole grain bread with the apple cinnamon goats cheese and a drizzle of honey. The colors on our plates were beautiful! I was skeptical of kale almond pesto because of how much I love basil, but it was fresh, nutritious and had a beautiful bright green color! Tonight's meal was a great celebration of the produce of California!

Ingredients:
1 small bunch Tuscan kale
2 cloves garlic
1/2 cup lightly toasted almonds
1/2 cup fresh grated parmesan cheese
pinch of red pepper flakes
juice of one lime
sea salt and freshly ground pepper
1/3 cup extra virgin olive oil

Directions:
In a food processor, combine the garlic, almonds and pulse to chop. Add the kale, parmesan, red pepper flakes, water, lime juice, 1/2 tsp. each salt and pepper and pulse to combine. Turn the processor on and drizzle in the extra virgin olive oil until you get your ideal consistency. Taste and adjust seasoning/add more kale leaves as needed.

Roasted Fig + Grape Oatmeal

Last week my farm box surprised me a with box of black mission figs. I thought about using them to make Fig and Prosciutto Flatbread, Fig Jam or some sort of panini. I ultimately decided to switch up my regular oatmeal routine so I roasted the figs and some grapes with a little bit of brown sugar and extra virgin olive oil. I loved the sweetness and crunchy texture of the figs along with the warm roasted grapes. I did not miss the chocolate in my breakfast! I used the rest of my roasted figs and grapes as a topping for my daily yogurt with granola.

     

Ingredients:
4 fresh figs, quartered
1/4-1/2 cup grapes
Extra Virgin Olive Oil
1-2 tbsp brown sugar
1 cup old-fashioned oatmeal
1 cup almond milk

Directions:
Pre-heat oven to 400 degrees Fahrenheit. Place the fig quarters and grapes on a baking sheet and drizzle with the olive oil. Sprinkle the  brown sugar on top of the figs and grapes.
Place in the oven and roast until the figs and grapes are soft and bubbling, about 6-8 minutes.
Meanwhile, prepare oatmeal. I simply use the microwave, putting the oatmeal in a bowl, pouring in the almond milk and microwaving for 1.5 minutes. Microwaves are not created equal. In Michigan my oatmeal is done in 1 minute. Alternatively you can cook oatmeal on the stove by bringing the required amount of water to a simmer and adding the oats and stirring until the oats are cooked through.
When serving, place the oatmeal in bowls, add the roasted figs and grapes, and top with a little more brown sugar. Serve immediately.

Border Grill Las Vegas

My baby sister got engaged this weekend! Marta and Brooke are driving across the country to their new home in Chicago. Brooke popped the question off the Pacific Coast Highway in Big Sur before they embarked on their journey. Brent and I were in on the secret and part of the engagement surprise involved us joining them in Las Vegas to celebrate for a weekend. It is crazy to think that exactly a year ago Marta and I were in Las Vegas with friends for a girls weekend, and this time we were back to celebrate her engagement. Last year Marta suggested Border Grill for brunch and we instantly fell in love. A trip to Vegas is incomplete without its all you can eat small plates and bottomless mimosas. 

We are big fans of the Santa Monica Border Grill happy hour, and the Vegas Border Grill brunch is on my top three list of best brunch spots (Cheeky's in Palm Springs and Angelos in Ann Arbor are on there too). The brunch served tapas style, and you order as much as you want from the menu for one fixed price. It is great for a group because you can sample a few bites of everything. We tried pretty much the entire menu. My favorites were the Skirt Steak and Eggs, Machaca Chilaquiles, Peruvian Shrimp and Grits and the Churro Tots. Ahh those doughy cinnamony churro tots. I was so full, but could not say no. The bottomless mimosas go beyond the regular orange juice and sparkling wine and include flavors like passionfruit, strawberry, watermelon and cucumber.

 If you time your meal well this meal can serve as your breakfast, lunch and dinner. With most all you can eat food options you really sacrifice quality for quantity, but not here. Every single dish is creative, celebrates Mexican flavors, and is carefully prepared. Our skirt steak was cooked medium rare at our request. I would drive to Vegas for this brunch. I used my new favorite app, Fuzel (thanks Alaina) to collage the many menu items we sampled. If you are planning a trip to Vegas, plan on visiting Border Grill at the Mandalay Bay. Congratulations Marta and Brooke! We love you!

Biscuits & Gravy,  Bacon Jalapeño PBJ, Frittata Tart, Skirt Steak & Eggs, Chilaquiles and Lobster Pancake

Breakfast Enchilada, Peruvian Shrimp and Grits, Pork Belly Waffle, Churro Tots and Banana Bread Pudding

Heirloom Tomato and Smoked Mozzarella Salad

The Balsamic Glaze is my new favorite product at Trader Joe's. It's both sweet and vinegary, and adds great flavor to salads, meats, and fruits. I have yet to try balsamic glaze on ice-cream, but apparently it is quite tasty. After a busy week with school starting at KIPP and Brent adjusting to his new job at Focusrite, we decided to spend Friday night at home. I prepared grilled chicken and made this salad with our farm box ingredients. The salad was so simple to build, highlighted the fresh produce, and looked so elegant. To prepare the salad, slice a few fresh heirloom tomatoes, the top them with smoked mozzarella and avocado. Next, sprinkle the salad with julienned basil leave, drizzle white truffle oil and balsamic glaze and last add a pinch of salt and pepper.

Ingredients:
2 Heirloom Tomatoes, sliced
6-8 ounces Smoked Mozzarella, sliced
1 avocado, sliced
A few leaves of basil, julienned
Balsamic Glaze
White Truffle or Extra Virgin Olive Oil
A pinch of salt and pepper

New York Markets

This is my final week in New York City! It has been a summer of case studies, self-reflection, group work, New School Design Presentations and very little sleep. Outside of class I have found time to meet up with old ACS friends, hang out with family and make new friends. I have been on planes, trains and automobiles shuffling from Morningside Height to Brooklyn, Southampton, Washington DC and Westchester so that I could make the most of my time here. Of course I have missed Brent while I have been away, but I have also missed my kitchen! I love eating out, and New York offers some of the best dining, but it gets old fast. My Columbia dorm room microwave and I have become good friends, but I won't be sad to say goodbye. Carmen and Jim have let me take over their kitchen once or twice a week, and with all the markets New York City has to offer, there has been no lack of cooking inspiration.

Here are a few of my favorites:

The Fairway Market really is like no other market. My closest location is right on the Hudson River in Harlem. During our first two weeks at Columbia, Meredith and I frequented the market for post-run gatorade and to buy ingredients for dinner. They specialize in unique, hard to find imported ingredients. I especially like their olive oil selection, coffee from around the world, fresh ravioli, olive bar and the cheese samples. Oh, and don't forget to bring a sweater! Much of their food is in the huge refrigerated section of the store, so don't plan on browsing too much. My favorite meal from Fairway was sweet pea ravioli with primavera marinara.

The Columbia Farmer's Market makes Thursday's happy. Yes, you're paying way more than you would at the grocery store for fruit, sweet treats, yogurt and pickles, but it's right outside our program building and there is something so nice about meeting the people producing your food. Plus, buying a fresh apple raspberry crumble pie and eating it with classmates during conflict resolution is always a good idea.

Milano Market is on the pricier side, but it is Italian food lover's dream. I've stolen ideas from their deli, like the fusilli with sun-dried tomatoes, artichokes and grape tomatoes I made tonight at Carmen and Jim's. What I like most about Milano Market is their tossed salad bar. For $8.50 you can enjoy unlimited toppings, which sounds expensive but it you get all your veggies in, and you could pack in enough to make it last two meals. Unlike many New York tossed salad bars, the ingredients are fresh and they have a wide variety like pesto chicken, roasted bell peppers, artichokes and kalamata olives, along with all the regulars.

Westside Market is the most "grocery store" of the four, but it's still worth blogging. Their deli has been especially comforting when I want a home cooked meal but don't have access to a kitchen. I've enjoyed their grilled vegetables, risotto and quinoa salad. They also have a huge selection of fresh breads, cheeses, spreads and desserts. I stopped by here before yogaing with Shannon in Central Park to pick up some post-yoga picnic items. Their olive focaccia with their sun-dried tomato tapenade was heavenly. 

One more week in the city and it's back to LA. I'll be back next summer for part two, and I'll know exactly where to shop for yummy food :)

The Tripel: Part 2

On Friday morning I'm flying to New York for the summer. I'll be working on my masters at Columbia, and my program consists of two five-week summer sessions and 450 hour internship during the school year. I've been reading like crazy for the past month, getting ready for what will feel like Teach For America institute. I'm excited to see more of Carmen and Jim, and take weekend trips to Washington DC to see the Backous', but I'm really going to miss Los Angeles. Of course I'll miss Brent and Marta the most (Brent is coming to NY twice!), but I'm also going to miss the evening walks to the beach, Sunday morning run club in Bev Hills, yoga with Jackie at Art of Pilates, First Friday on Abbot Kinney and driving around with Alaina. I'm also really going to miss The Tripel.

Chicken Sausage Stuffed Dates, Red Curry Biscuits, and Hudson House Brown Sugar Ribs.

I start to go a little crazy if I go a few weeks without a good pretzel burger and tots. A few weeks ago after the marathon we rushed back from San Diego because I was craving The Cure (pretzel burger with egg and avocado). I've already blogged The Tripel, but the menu has so much to offer! And, since my last post The  Tripel's executive chef was runner-up on the Bravo show Top Chef. This collection of photos is devoted to Brooke Williamson's non-burger deliciousness, including some of her brunch items. I needed one last Tripel fix before heading out for the summer, so last night we took our celebrity friend, Lindsey Anderson (on ABC's Whodunnit?) before watching her series premiere, and I'm certain the week I'm back from NY will involve a visit to my favorite Playa Del Rey spot.

Sweet Carrot Farro with Egg and Sausage, Duck Hash, and Balsamic Onion Rings.

Calamari Po'Boy and the Blue Cheese Turkey Pastrami Melt.

Penne with Brie, Mushrooms and Arugula

It's carbo-loading time! San Diego Rock n' Roll Marathon is on Sunday! Ahh! I am officially freaking out. The only thing left to do is sit as much as possible, sleep at least eight hours a night, and eat pasta, my favorite food. Send Carmen, Marta and I good luck vibes Sunday morning. We're starting at 6:15. Here's to hoping we don't hit the dreaded wall and end with smiles! 

Ingredients

12 ounces penne
1 tablespoon olive oil
1 pound button mushrooms
1 small red onion
1/2 cup pasta water
Salt, pepper, red pepper flakes

8 ounces Brie, cut into 1-inch pieces
1 package baby arugula

Directions
Cook the pasta according to the package directions. Reserve ½ cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.
Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved cooking water until the pasta is coated. Stir in the mushroom mixture and arugula.

Lazy Polenta Lasagna

When I'm craving lasagna but don't have the energy to prepare it, I make Lazy Polenta Lasagna. Because this lasagna uses such few ingredients, it's important to make sure you invest in quality. Skimp on the good stuff and this will taste like a lifeless "these ingredients have been sitting in my pantry for months" casserole. You might also consider adding a few fresh tomatoes and some fresh herbs to liven it up. Be sure to buy the best mozzarella cheese, stay away from ragu sauce, and don't buy the cheapo pepperoni in a bag. The prep work involved in this meal is quick. Just slice the polenta into rounds, top with a little bit of marinara, add the pepperoni, top with the rest of the marinara, sprinkle on the cheese and stick it in the oven. 30 minutes later you've got that warm, comforting lasagna taste in a fraction of the time.

Ingredients:
1 (18-ounce) roll precooked polenta, cut into 9 rounds
1 cup quality marinara sauce
1/2 teaspoon dried oregano

1/2 teaspoon dried parsley
9 thin slices pepperoni
Enough shredded mozzarella cheese to top the lasagna

1/4 teaspoon Red Pepper Flakes
Cooking spray



Directions:
Preheat oven to 400°F. Lightly grease an 8-inch square baking dish with cooking spray. Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara over the top, then scatter with oregano and red pepper flakes. Arrange pepperoni over the sauce, then top with cheese and parsley and bake until hot throughout and bubbly, about 30 minutes. Serve hot.

Sunny Spot Venice

Roy Choi, Food & Wine's "Best New Chef" in 2010, is Kogi Korean BBQ food truck's founding chef. Kogi was also recognized as one of the Top 5 Food Trucks in the U.S. by gayot.com, and their short rib sliders would be #1 on the Cristina Lowry episode of The Best Thing I Ever Ate. This is no exaggeration. The short rib, sesame mayo, cheese, salsa roja and a chili soy slaw on fluffy toasted buns highlight Choi's culinary genius. His food really does live up to the hype. Our First Friday crew has had Roy Choi food dozens of times, and every time we take our first bite we stand in awe, giving each other that look of, "Is this real life? How can food taste this good?"

Choi has been branching out in LA with A Frame, Chego and Caribbean themed Sunny Spot. Marta, Brooke, Alaina, Jared, Brent and I decided to spend our Saturday afternoon at Sunny Spot on Abbott Kinney and Washington. We loved the fried plantains, torta, burger, mofongo, jerk potatoes, yucca fries, and especially the bottomless mimosa/bloody mary/rum punches. The atmosphere was great too, with a sunny courtyard with a bright, summery feel. We'll definitely be back.  Roy Choi, you can do no wrong.

Sandwich King Greek Tacos

I cheered for Jeff Mauro throughout the seventh season of the Next Food Network Star. Jeff has a charismatic and goofy personality, and an awesome midwest accent. He also knows how to make a quality sandwich. Jeff takes sandwiches up a notch with recipes such as Schnitzel Biscuits, Crunchy Fried PB and J and Filet Mignon Crostini with Rosemary Pesto. So far my favorite has been the Greek Taco, combining the best Mediterranean flavors. The pita topped with seasoned lamb, fresh cucumber salad and a dollop of homemade tzatziki has a heartiness about it, while still feeling fresh and light.

Ingredients
Meat:
1 tablespoon olive oil
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1/2 red onion, minced
1 teaspoon dried oregano
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry red wine

Feta Mint Tzatziki:
1 English cucumber
Kosher Salt
1 cup Greek yogurt
1/2 cup crumbled feta cheese
1 clove garlic, minced or pressed
2 tablespoons minced fresh mint

Cucumber Tomato Salad:
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Black pepper

Taco:
6 pitas, oiled and lightly griddled on each side (I like Trader Joe's Middle Eastern Flatbread and Whole Foods Whole Wheat Pita)

Directions:
For the meat: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb/beef and reserve. Lower the heat to medium and saute the onions in the juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits on the pan. Add the lamb back in, stir and set aside.

For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Add salt to taste.

For the cucumber tomato salad: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit.

To make the taco: Place on the lamb on the pita and top with cucumber tomato relish and tzatziki, or make it Brent style by spreading tzatziki first, then add lamb and relish.

Shrimp and Chorizo Paella

I have been working on perfect paella for about a year. Unfortunately something always went wrong. My paella would be too mushy, too crunchy, too salty or completely bland. After a year of testing the dish, I finally got it right, and found the perfect combination of ingredients. I love the taste of shrimp and spicy sausage with vegetables and rice. Although following the recipe below gives the most delicious results, when I am feeling lazy I throw the rice, saffron, paprika, bay leaves, and broth in a rice cooker. Next, I soften the vegetables on the stove, thrown in the sausage, and add the shrimp for just a few minutes. When the rice is cooked, I mix the cooked rice, vegetables, sausage and shrimp together. When I am pressed for time, this rice cooker version satisfies my paella craving.

Ingredients:
1 tablespoon vegetable oil
4 links cooked Spanish chicken chorizo, cut into 1/2 inch rounds

1 pound uncooked peeled deveined large shrimp
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 teaspoon paprika

2 cups brown rice
1 pinch saffron threads
2 bay leaves
4 cups low sodium chicken stock
1/2 cup frozen peas
1 tomato, chopped
Salt and freshly ground black pepper to taste

Directions:
Preheat oven to 400°F. Heat oil in a large dutch oven over high heat. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes. Add the cooked chorizo and cook until browned and fragrant, about 1 minute.

Add rice, paprika, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add frozen peas, tomato and shrimp. Stir to combine.

Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 25-30 minutes. Remove from the oven. Fluff with a fork, season to taste and serve immediately.

Pesto Stuffed Shells

I've been wanting to post this meal for a few weeks, but felt like I needed a break from pasta posts. Over the past few weeks I have branched out with soups, salads, quinoa, and even smoothies recipes. I, however, keep coming back to the good stuff. I can't help it. I absolutely love pasta! I always have. As a little kid I always requested "skabeti" for dinner. I could never handle a low carb diet, or go paleo.  I made these pesto stuffed shells on a Sunday evening, and they looked so cute on the plate. The pesto mixed into the ricotta filling took the flavor up a notch. Ricotta stuffed shells topped with a simple tomato sauce and a little cheese created a blogable dish. 

                          

Ingredients:
Sauce:
1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
3/4 teaspoon salt
3-4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container low fat ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup grated mozzarella
5 tablespoons store bought pesto

25-30 jumbo dried pasta shells

Directions:
Get a big pot of water boiling, and preheat your oven to 350F.

To make the sauce, combine the olive oil, red pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.

To make the filling, combine the ricotta, pesto egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.

Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Serve hot.

Serves 4 - 6.