Tuesday, April 30, 2019

Chicken, Mushroom and Snap Pea Stir-Fry


Busy work weeks can mean lots of eating out or digging through the fridge and pantry to find something quick to eat. I'm a huge fan of putting together meals that are super simple such as this stir-fry. The key to making a meal this easy taste amazing is quality ingredients. I started with organic chicken, fresh mushrooms and sugary snap peas and finished the dish with a quick sauce of tamari, miso (the key ingredient to making everything taste salty and delicious) and crushed red pepper for a little heat. No sweetener is needed since you get a nice sweet bite from the snap peas. 

Serve this over a cooked grain like farro or brown rice, or serve it by itself with a side of fresh fruit.




1. Heat 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 5 minutes. Transfer to a bowl.


2. Add the remaining teaspoon of sesame oil to the pan along with the onion, mushrooms and snap peas. Cook until the snap peas turn bright green, about 3 minutes.


3. Combine tamari, miso paste and crushed red pepper flakes in a small bowl. Pour the sauce over the chicken and veggies and stir to combine. Cook for 1 minute longer. Finish with sesame seeds.



4. Serve over brown rice or farro, if desired.




Chicken, Mushroom and Snap Pea Stir-Fry
Serves 4

All you need:
2 teaspoons sesame oil, divided
1 pound boneless, skinless chicken breast, diced (organic, if possible - like Smart Chicken)
1 yellow onion, diced
8 oz. baby bella mushrooms, sliced
1 (15 oz.) bag sugar snap peas
1/4 cup tamari
1 tablespoon miso paste
Pinch crushed red pepper flakes
1 teaspoon sesame seeds
Brown rice or farro, for serving (optional)

All you do:
1. Heat 1 teaspoon sesame oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until no longer pink, about 5 minutes. Transfer to a bowl.
2. Add the remaining teaspoon of sesame oil to the pan along with the onion, mushrooms and snap peas. Cook until the snap peas turn bright green, about 3 minutes.
3. Combine tamari, miso paste and crushed red pepper flakes in a small bowl. Pour the sauce over the chicken and veggies and stir to combine. Cook for 1 minute longer. Finish with sesame seeds.
4. Serve over brown rice or farro, if desired.

Tuesday, April 23, 2019

Charred Lemon Hummus with Sumac


Hummus is often found on my menus. Whether I prepare it for a snack or as an appetizer for a dinner party, it's always a delicious, comforting dish to share. I also love that it can be made so many ways - I often garnish it with toasted nuts, pesto or pomegranate seeds. This hummus in particular is bright and refreshing thanks to the charred lemon. Grilling the lemon makes it extra juicy and slightly nutty.

Serve this with root veggies chips (my favorite since you get a nice balance of sweet and salty), fresh-cut veggies, gluten-free crackers (like Nut Thins) or warm pita bread.



1. Heat a grill pan over high heat (or use your outside grill). Place lemon halves cut side down onto the hot pan and cook until charred and caramelized, about 3 minutes.



2. Meanwhile, empty contents of the garbanzo bean can (including the liquid) into a microwave-safe bowl and microwave for 4 minutes.

3. Add the warmed garbanzo beans/liquid, charred lemon juice, tahini, olive oil, cumin and salt to a food processor or blender and process until very smooth.


4. Toss arugula with lemon juice, olive oil and salt in a small bowl.

5. Spread hummus onto a serving platter and sprinkle with sumac (or finish with lemon zest). Top with arugula. Serve with root veggie chips for dipping.




Charred Lemon Hummus with Sumac
Serves 6

All you need:
1 lemon, cut in half
1 (14.5 oz.) can garbanzo beans, with liquid
1/4 cup tahini
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon sea salt

Arugula garnish
1 cup baby arugula
Juice of 1/2 lemon
2 teaspoons olive oil
Pinch sea salt

Sumac (or lemon zest), for garnish
Root veggie chips, for serving

(here's the link to the sumac I bought: (https://www.amazon.com/Sumac-Spice-Powder-Ground-Berries/dp/B07D45KRPX/ref=sr_1_9?keywords=sumac&qid=1556046699&s=grocery&sr=1-9)

All you do:
1. Heat a grill pan over high heat (or use your outside grill). Place lemon halves cut side down onto the hot pan and cook until charred and caramelized, about 3 minutes.
2. Meanwhile, empty contents of the garbanzo bean can (including the liquid) into a microwave-safe bowl and microwave for 4 minutes.
3. Add the warmed garbanzo beans/liquid, charred lemon juice, tahini, olive oil, cumin and salt to a food processor or blender and process until very smooth.
4. Toss arugula with lemon juice, olive oil and salt in a small bowl.
5. Spread hummus onto a serving platter and sprinkle with sumac (or finish with lemon zest). Top with arugula. Serve with root veggie chips for dipping.

Thursday, April 18, 2019

Berry Avocado Smoothie Bowls



Smoothies are a great way to pack lots of nutrition into one meal. This smoothie recipe in particular is full of fiber and healthy fats (but also tastes insanely good). I love serving smoothies in a bowl because garnishing with nuts, seeds, coconut and fruit is so fun - this would be the perfect cooking activity to do with kids!




1. Place smoothie ingredients in a high speed blender and process until very smooth.



2. Pour the smoothie into serving bowls and garnish as desired.


Berry Avocado Smoothie Bowls
Serves 2-3

All you need:
1 large banana, peeled
1 orange, peeled
1 small avocado, peeled and pitted
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1 cup unsweetened almond milk
1-2 tablespoons raw honey, agave or pure maple syrup (depending on your desired level of sweetness)

Toppings:
Low-sugar granola
Unsweetened coconut flakes
Toasted sliced almonds
Chia seeds
Sliced banana

All you do:
1. Place smoothie ingredients in a high speed blender and process until very smooth.
2. Pour the smoothie into serving bowls and garnish as desired.

Friday, April 5, 2019

Citrus Butter Sea Bass in Parchment


If you're a citrus fan like me, then you will love this dish. I pumped up the flavor of the butter with a ton of citrus zest and the fish just marinates in that delicious as it cooks in the parchment paper. This recipe is super simple yet elegant, making it a great option for entertaining as well. Serve this with jasmine rice, quinoa or steamed vegetables.





1. Preheat oven to 375.
2. Place butter, olive oil, garlic, ginger, lemon zest, orange zest, lime zest, green onion, shallot, jalapeno and salt in a small bowl and mash together with a fork.


3. Place each sea bass fillet onto a sheet of parchment paper and cover with the butter mixture on both sides. Bring the sides of the parchment up over the fish and fold to seal. Fold the sides and tuck under. Place both parchment packets onto a baking sheet and place in the oven for 20 minutes.



4. Once out of the oven, allow the packets to rest for 1 minute. Carefully open to release the steam. Place the sea bass filets onto serving plates and pour any juices from the parchment packet over the top. Finish each filet with fresh lemon juice and serve.





Citrus Butter Sea Bass in Parchment
Serves 2

All you need:
4 tablespoons (1/2 stick) unsalted butter, softened
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and grated
Zest and juice of 1 lemon, divided
Zest of 1 orange
Zest of 1 lime
4 green onions, thinly sliced
1 small shallot, chopped
1 jalapeno, seeded and finely diced
1/2 teaspoon salt
2 (5 oz.) sea bass fillets (about 1-inch thick)

All you do:
1. Preheat oven to 375.
2. Place butter, olive oil, garlic, ginger, lemon zest, orange zest, lime zest, green onion, shallot, jalapeno and salt in a small bowl and mash together with a fork.
3. Place each sea bass fillet onto a sheet of parchment paper and cover with the butter mixture on both sides. Bring the sides of the parchment up over the fish and fold to seal. Fold the sides and tuck under. Place both parchment packets onto a baking sheet and place in the oven for 20 minutes.
4. Once out of the oven, allow the packets to rest for 1 minute. Carefully open to release the steam. Place the sea bass filets onto serving plates and pour any juices from the parchment packet over the top. Finish each filet with fresh lemon juice and serve.


Thursday, April 4, 2019

Roasted Carrots with Pistachio Pesto


Easter is right around the corner and I've been in full-on planning mode trying to figure out what to make my clients as well as my own family. This carrot recipe is definitely on the menu now! I recently bought these mini rainbow carrots at a local farmstand and there really is no comparison when you buy them from a local farm vs. the supermarket. 

While carrots can be prepared a variety of ways (I also love them steamed with butter and fresh dill),  I love them roasted because the natural sugars caramelize, leaving you with a wonderful nutty and sweet flavor. Adding the pistachio pesto not only adds beautiful color, but also a perfect pop of lemony freshness. 





1. Preheat oven to 425. Line a large baking sheet with parchment paper. Lay the carrots in a single layer on a baking sheet and drizzle with olive oil; season with salt and pepper. Roast for 25 minutes, stirring halfway through.




2. Meanwhile, place the pistachios, basil, parsley, parmesan, lemon zest/juice and garlic in a food processor and process 30 seconds. With the motor running, stream in the olive oil and continue to process until smooth. Season with salt and pepper (to taste) and process again for 10 seconds.


3. Place roasted carrots in a large mixing bowl and add pesto; toss gently until all the carrots are coated.


4. Transfer the carrots to a serving platter. Drizzle with olive oil and sprinkle lightly with pistachios.



Roasted Carrots with Pistachio Pesto
Serves 6

All you need:
2 pounds rainbow carrots, washed and tops trimmed (if the only carrots you can find are large, then dice them)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Pesto
1/2 cup shelled pistachios
1/2 cup fresh basil leaves
1/2 cup flat-leaf parsley
1/4 cup grated Parmesan cheese
Zest and juice of 1 lemon
2 peeled garlic cloves
1/4 cup olive oil
Salt and pepper, to taste

All you do:
1. Preheat oven to 425. Line a large baking sheet with parchment paper. Lay the carrots in a single layer on a baking sheet and drizzle with olive oil; season with salt and pepper. Roast for 25 minutes, stirring halfway through.
2. Meanwhile, place the pistachios, basil, parsley, parmesan, lemon zest/juice and garlic in a food processor and process 30 seconds. With the motor running, stream in the olive oil and continue to process until smooth. Season with salt and pepper (to taste) and process again for 10 seconds.
3. Place roasted carrots in a large mixing bowl and add pesto; toss gently until all the carrots are coated.
4. Transfer the carrots to a serving platter. Drizzle with olive oil and sprinkle lightly with pistachios.

Wednesday, April 3, 2019

Olive Oil Toast with Herbed Scrambled Eggs and Burrata

I'm always looking for fun ways to jazz up my brunch menus. You can make scrambled eggs so many ways, but I like to keep them relatively simple by adding a splash of cream (this makes all the difference) and fresh herbs. The olive oil toast in this recipe adds the perfect crisp bite to go along with the creamy eggs and cheese. If you can't find burrata (which will be by the fresh mozzarella), then you could also use cottage cheese. 



1. Beat eggs, cream, salt and pepper together in a mixing bowl. Melt butter over medium heat in a large nonstick skillet. Add eggs and cook, stirring often, until scrambled. Finish with chives and parsley.






2. Heat olive oil over medium-high heat in a cast iron skillet (or stainless steel). Once hot, add the bread slices and cook until golden brown on both sides. Drain the bread slices on paper towels and sprinkle lightly with salt.


3. Place the bread slices on serving plates and top with scrambled eggs and burrata. Garnish with freshly cracked black pepper.




Olive Oil Toast with Herbed Scrambled Eggs and Burrata
Serves 4

All you need:
8 eggs
1/4 cup cream
1/2 teaspoon salt
1/4 teaspoon pepper (plus more for garnish)
2 tablespoons unsalted butter
1 tablespoon chopped chives
1 tablespoon chopped flat-leaf parsley
1/2 cup olive oil, for frying
4 thick slices sourdough bread
4 oz. burrata cheese

All you do:
1. Beat eggs, cream, salt and pepper together in a mixing bowl. Melt butter over medium heat in a large nonstick skillet. Add eggs and cook, stirring often, until scrambled. Finish with chives and parsley.
2. Heat olive oil over medium-high heat in a cast iron skillet (or stainless steel). Once hot, add the bread slices and cook until golden brown on both sides. Drain the bread slices on paper towels and sprinkle lightly with salt.
3. Place the bread slices on serving plates and top with scrambled eggs and burrata. Garnish with freshly cracked black pepper.