Hard-Boiled Egg Toast with Chermoula

Chermoula.  Sounds crazy, but it’s super tasty.  Let me explain.

Hard-Boiled Egg Toast with Chermoula

Chermoula is a North African sauce made with herbs, spices, lemon, garlic and olive oil, similar to a chimichurri or an Italian salsa verde.  It’s bright.  It’s fresh.  And it’s just packed with flavor.  For the past few years, North African condiments and spice blends have really been coming to the forefront in home kitchens (harissa, za’atar, preserved lemon), providing big hits of flavor with minimal effort.  I think Chermoula might take the spotlight next.

Here, I’ve paired this bold North African sauce with hard-boiled eggs and toast as a satisfying lunch or snack.  But that’s not the only thing you can do with Chermoula.  Far from it actually!  Dress up some broiled white fish with several spoonfuls of Chermoula to take a weeknight fish dinner to the next level.  Rub chicken thighs with this sauce then roast until tender and golden.  Serve extra Chermoula on the side!  Drizzle over charred slices of rare flank steak.  Mix with mayo for a vibrant burger topping.  So many tasty options!  Continue reading for the recipe.

Read More »

Roasted Poblano Queso Fundido

Queso Fundido, Spanish for “Melted Cheese”, is truly a thing of beauty.

Roasted Poblano Queso Fundido

In it’s most basic form, Queso Fundido is just melted stringy cheese flavored with onion and garlic, and it’s often paired with roasted poblano peppers, spicy chorizo or sautéed mushrooms.  Here, I’ve taken the classic poblano pairing to the next level.  Three fat peppers get nice and charred under the broiler, and one gets chopped and mixed into the Queso Fundido while the other two transform into a vibrant green purée flavored with garlic and lime.  The contrast of the warm, rich cheese and the bright, smokey sauce is 100% addicting.  So much so that the boyfriend and I easily consumed the entire skillet (shown above) in one sitting!! Continue reading for the recipe.

Read More »

Raw Carrot and Beet Salad with Feta, Mint and Harissa

Good morning and Happy Friday!

Raw Carrot and Beet Salad with Feta, Mint and Harissa

Today, I’m sharing a vibrant raw salad made with purple carrots and beets.  These nutrient-packed vegetables are grated, and then tossed with fresh herbs and a bold citrus-harissa vinaigrette.  After a brief rest in the fridge, the salad is finished with crumbles of salty feta cheese.

Carrots and beets have been showing up regularly in my weekly Specialty Produce Farmers Market Box, so I’ve been trying out all sorts of cooking preparations to use them up.  This method of soaking grated veg in a spicy, acidic dressing is common in Moroccan cuisine.  And it’s brilliant!  The acid in the lemon juice tenderizes the grated beets and carrots while infusing with tons of flavor.  Flavors here include orange, garlic, olive oil, paprika and harissa, a spicy, North African chile paste.  Continue reading for the recipe.

Read More »

Peanut Butter and Jelly Hand Pies

One of the most classic on-the-go eats, the peanut butter and jelly sandwich, gets a dessert makeover in this recipe for Peanut Butter & Jelly Hand Pies.

Peanut Butter & Jelly Hand Pies

Stuffed with crunchy peanut butter cream and tangy grape jelly, these golden brown beauties would be a perfect addition to any picnic or afternoon at the beach.  And given that it’s going to be 80+ in San Diego this week, and I’ve got the next 4 days off, I see an afternoon or two at the beach in my very near future.

Luckily, these hand pies are super simple to prepare, so I can easily whip them up as needed.  The key?  Store-bought puff pastry!  Start by swirling together some cream cheese, chunky peanut butter, honey, sugar and milk until fully mixed.  If you can manage to not eat the entire filling with just a spoon, spread some on cut discs of thawed puff pastry.  Ideally, the puff pastry would be made with just butter (Dufour brand), but I’ve also made this recipe with cheaper types of puff pastry (Pepperidge Farm, I’m looking at you), and it turns out just as well.  Next, top each swath of peanut butter filling with a spoonful of grape jelly, then seal the pie closed with another puff pastry disc.  Be sure to crimp the edges all pretty with a fork.  After a quick bake in the oven and a brief rest, you’ll be enjoying these warm, flaky pockets of goodness.  Continue reading for the recipe.

Read More »

Kale Salad with Miso-Lemon Vinaigrette

Kale is still frequently on the menu at my house, and this Kale Salad with Miso-Lemon Vinaigrette is my latest creation.

Kale Salad with Miso Lemon Vinaigrette

Made with miso, lemon juice, honey, sesame oil, rice wine vinegar, olive oil, salt and pepper, this Miso-Lemon Vinaigrette is simple to prepare, but still packed with flavor.  It’s salty.  It’s tart.  It’s bright.   And it’ll make you go “Oh my!” after just one taste.  I’ve paired this bold dressing with an equally full-flavored green: kale.  Prepared like my Raw Kale Salad, the chopped kale gets tossed with several spoonfuls of vinaigrette, then sits for a short while until tender.  A final sprinkling of chopped, roasted pistachios and flaky sea salt add crunch and contrast.

Miso-Lemon Vinaigrette has become one of our weekly standards, because it pairs so well with many other things.  The sauce is on the thinner side, so it packs a big flavor punch without adding too much heft.  I like to drizzle it on all sorts of salads, roasted vegetables and seafood.  Bonus!  The vinaigrette is made with mainly fridge and pantry staples.  You can keep most ingredients on hand, and then pick up fresh lemons as needed.  Continue reading for the recipe.

Read More »

Hard-Boiled Egg Toast with Harissa Butter

I’m keeping things real simple today.

Hard Boiled Egg Toast Harissa Butter

My love for healthy, flavor-packed toast isn’t limited to just avocado variations.  No, my friends, I am equally enthusiastic about the beautiful open-faced sandwich above. Meet: Hard-Boiled Egg Toast.

Now I know the combination of eggs and toast isn’t a novel one, but the addition of Harissa Butter takes these breakfast staples to the next level.  Let me explain.

Harissa Butter is a simple mixture of softened butter, Harissa (a North-African chile paste), lemon juice and salt.  This infused butter gets schmeared on a crusty slice of hot toast then topped with sliced hard-boiled egg, picked parsley leaves, salt and pepper.  The combination of flavors is incredibly satisfying.  I’ve been known to eat a slice or two for lunch or dinner, and sometimes I’ll even throw a fresh salad into the mix.

Not familiar with Harissa?  Check out my recipe here.  I also have a tube of Harissa in my fridge as a backup.  Both are tasty options.  Continue reading for the recipe.

Read More »

Porchetta Pork Tenderloin

I have been dying to share this recipe for Porchetta Pork Tenderloin with you guys.

Porchetta Pork Tenderloin

Why?  Because it’s quickly become my new favorite weeknight meal.  With just 10 minutes of prep work and 30 – 40 minutes cook time, this show-stopper entree can turn a boring weeknight dinner into a dazzling pork on pork extravaganza.  And I mean, how bad could that be?

Before we get to this pork-tastic recipe, let’s talk about porchetta in general.  Porchetta, Italian in origin, is traditionally made by stuffing an entire de-boned pig with ground pork (usually offal), and seasonings.  Garlic, rosemary, fennel, salt and pepper are most common.  The pig gets tied up around a spit, and then roasted until the skin is crispy and crackly and the insides are moist and tender.  This Italian specialty has been all the rage here in America over the past several years.  Here’s the porchetta sandwich I had from the People’s Pig in Portland.  And last year, I made a whole porchetta roast for Valentine’s Day (here’s a slice photo)!  Both were seriously tasty.

Traditional porchetta is super labor-intensive, and even the roast I linked to above took some time to prepare.  This Porchetta Pork Tenderloin recipe captures the flavors and textures of it’s traditional counterpart without the hours and hours of prep and cooking.  Continue reading for the recipe.

Read More »

Pasta Puttanesca with Roasted Cauliflower

Pasta Puttanesca aka pasta in the style of the ladies of the night aka slut’s spaghetti is on the menu today.

Pasta Puttanesca with Roasted Cauliflower

If you are unfamiliar with this dish, you may be scratching your head at all this whore talk so early on a Tuesday morning, but let me explain.  Pasta Puttanesca is a classic Italian dish where pasta (spaghetti pictured above) is dressed in a sauce made of tomatoes, garlic, olives, capers and red chile flakes.  Rumor has it that the ladies of the night would simmer this sauce, and let the aroma waft out of their open windows with the intent of luring men into their establishment for the evening.  Others say that this sauce was popular amongst these ladies, because all the ingredients can be stored in the pantry.  No need to go to the market to get fresh ingredients between clients!

Whores aside, let’s talk about this version of Pasta Puttanesca.  There are many aspects of the traditional dish that are very enticing.  Pasta Puttanesca is easy (no pun intended), quick-to-prepare, and can be made with a handful of pantry staples.  Here, I’ve added freshness and substance by way of Roasted Cauliflower, freshly chopped parsley and lemon wedges to finish.  Cauliflower gets wonderfully nutty when roasted, and this flavor pairs nicely with the olives, capers and tomatoes.  Parsley and lemon add fresh hits of green and acid for balance.  Each bite is incredibly satisfying.  Continue reading for the recipe.

Read More »

Orange Carrot Chia Smoothie

Last year, I couldn’t get enough of chia pudding.  This year, my new obsession is the chia smoothie.  Cold, creamy, and easy-to-prepare, this healthy breakfast beverage is packed with big, bright flavors.

Orange Carrot Chia Smoothie

My Orange Carrot Chia Smoothie starts with a base of hydrated chia seeds, 2 tablespoons of seeds in 1 cup of orange juice.  This base is then blended with chopped carrot, almond milk ice cubes, almond butter, honey, vanilla, cinnamon and freshly squeezed lemon juice.  The chia seeds thicken the drink while adding major nutrients, including fiber, protein and calcium.  The texture is smooth and silken, and the taste is reminiscent of an orange creamsicle.   A well-balanced, incredibly delicious orange creamsicle!  I actually debated calling this drink the Orange Creamsicle Chia Smoothie.  Or the Easiest-Way-To-Down-A-Bunch-Of-Carrots Chia Smoothie.  The carrot flavor hangs out in the background, adding just the right amount of vegetal sweetness.  It’s seriously tasty.  Continue reading for the recipe.

Read More »

Roasted Salsa Verde Recipe

Salsa Verde was the first salsa I attempted to make at home. Let’s just say my initial batch was a complete disaster.

Roasted Salsa Verde Recipe

It was 2008, I was living with several roommates at the time, and I was using this recipe for reference. My instincts told me that a quantity of 5 serrano chiles would make the finished salsa waaaaay too spicy, but I went ahead and made the recipe as written. Instincts were something I wasn’t listening too that much at the time, so my first batch of Salsa Verdes was fiery to say the least. Instead of throwing the salsa out, I tried to make the best of it, and my roommates and I suffered through several extremely spicy meals together.

Since then, I’ve 100% mastered this vibrant salsa. Made with roasted tomatillos, jalapeños, garlic, scallions, cilantro and lime juice, this salsa verde recipe is bright, balanced and so, so addicting. Continue reading for the recipe.

Read More »