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.

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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.

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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.

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Broccoli and Potato Soup

A simple soup that nourishes the body and soul.

Broccoli and Potato Soup During the winter months in San Diego, when the weather at night can dip into the 40’s (sometimes 30’s!), I find myself craving soup time and time again.  In the past seven days, I seriously made three different types of soup and two batches of stock.  This Broccoli and Potato Soup was my favorite of the three, and surprisingly, the healthiest as well!

The recipe starts with crisp stalks of organic broccoli.  I am making the organic distinction here, because the main flavor of this soup comes from the broccoli, so it’s got to be top notch.  That means organic and preferably local.  Two pounds of said broccoli get divided and cooked two different ways.  The first pound is tossed with olive oil and salt, then roasted until tender, caramelized and aromatic.  The second pound is simply added to the soup raw.  This split treatment results in the most wonderful depth of flavor (with minimal added effort!).  Deep savory notes from the roasted broccoli, and fresh, grassy notes from the raw broccoli.  Continue reading for the recipe.

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Pumpkin Chicken Chili [Giveaway]

Today I’m giving away a gorgeous KitchenAid 4 Quart Cast Iron Pot PLUS I’m sharing an easy (and healthy!) recipe for Pumpkin Chicken Chili.

Pumpkin Chicken Chili Let’s start with the chili. Freshly ground chicken thighs, skin and all, are sautéed with onions, bell pepper and garlic until fragrant and brown. Flavor and body are added by way of chile powder, red pepper flake, cumin, pumpkin beer, pumpkin purée, red beans and fire-roasted tomatoes. The chili is finished with a dollop of rich sour cream, cilantro, crunchy pumpkin seeds, and a squeeze of fresh lime juice. Made in just one pot, this comforting fall soup comes together in under an hour!  Rich, bold flavors.  Hearty, satisfying texture.  So.  Yum.  Continue reading for the recipe, and giveaway details.

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White Bean, Fennel and Chorizo Salad in a Jar

I have a confession to make.  Over the past several years, I’ve developed quite a jar obsession.

Salad in a Jar Two and half years ago, I was only a few months into dating my boyfriend Jorge.  He was heading up to San Francisco at the time to visit friends, and I asked him to bring me some items from the city.  Can you guess what I asked him for?  Not a loaf or two of glorious SF sourdough.  No chocolate from Ghirardelli.  No artisan, hand-crafted this or that.  Instead, I asked for jars.  Particularly Weck Jars from Heath Ceramics.  At the time, they were a bit of a rarity.  Crate & Barrel and West Elm hadn’t started selling them yet.  I was completely elated the evening Jorge walked through the door carrying two large bags filled with carefully-wrapped Weck Jars.  This obsession has continued ever since.

With such a wide variety of glass beauties at my fingertips, I’m always looking for new ways to use my jars.  And now, I’m jumping on the Salad in a Jar bandwagon.  Here’s the basic idea: salad ingredients are layered inside a large canning jar in such a way that the greens stay crisp and fresh.  Liquids at the bottom.  Greens at the top.  With this framework in place, you can make a number of jarred salads on the weekend to enjoy throughout the week.  Continue reading for my layering technique plus a Salad in a Jar recipe that uses white beans, fennel and chorizo.

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Tomato Confit Pasta

With just 3 fresh ingredients and minimal effort, you can have a plate of this seasonal pasta on the table in under 1 hour.

Tomato Confit Pasta I know the word confit may conjure up some feelings of worry and anxiety, but I assure you, the process couldn’t be easier.  The term confit is typically associated with meat (especially duck), but can also be applied to fruits and vegetables.  Confit simply means to cook something in fat at a low temperature for a longer period of time.

Here, I’m tossing cooked pasta with slow-roasted tomato confit and chopped fresh basil.  To make the tomato confit, simply toss cherry tomatoes, garlic and basil in olive oil, and slow-roast for 45 minutes.  The resulting tomatoes will soften and blister, releasing some of their juices on to the pan.  The tomatoes and juices will have a wonderfully concentrated tomato flavor.  The pasta cooks up while the tomatoes are in the oven, keeping cook time to a minimum.  For best results, give this recipe a try while tomatoes are in season.  Continue reading for the recipe.

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Grilled Kale Caesar with Torn Croutons

Several months ago, I had a grilled kale salad at a special event, and I’ve been dying to recreate it ever since.

Grilled-Kale-Caesar-(smaller) Organic lacinato kale, also known as dinosaur or black kale, is the star ingredient of this healthy, summer salad.  When cooked over hot coals, this leafy superfood transforms into something truly delicious.  Crispy edges provide savory notes of smoke and char while the inner portion of the kale leaf stays tender and chewy.  These grilled greens are tossed in a creamy Caesar dressing spiked with lemon, garlic and Parmesan cheese.  Torn croutons add pops of satisfying crunch.  This salad is a delicious mix of flavors and textures.  Continue reading for the recipe.

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Grilled Tri-Tip with Green Garlic Salsa Verde

I’ve got some exciting news to share!

Grilled Tri Tip with Salsa Verde For the next few months, I’m partnering with the new Jimbo’s… Naturally! located at Westfield Horton Plaza on some seriously tasty and organic recipes.  Jimbo’s… Naturally! is a local San Diego business that focuses on high quality organic and natural food.  Their new location at Westfield Horton Plaza is a beauty!  In addition to a juice bar, deli, and bakery, they’ve got a sizable selection of organic produce.  The green garlic I discovered in the produce department was the inspiration for this Italian salsa verde.

To showcase some of the products found at Jimbo’s… Naturally!, I put together this recipe for Grilled Tri-Tip with Green Garlic Salsa Verde.  Organic, grass-fed beef tri-tip is quickly marinated in a sharp blend of garlic, rosemary, lemon and olive oil.  The roast is then placed on a searing hot charcoal grill to develop a wonderfully charred, caramelized crust, and finished over indirect heat to keep the center tender and juicy.  After a brief rest, the tri-tip is sliced against the grain, and served with a Green Garlic Salsa Verde.  This vibrant condiment is made with fresh parsley, garlic, red chile, capers, lemon and olive oil.  Bright, fresh flavors permeate both the beef and the sauce, making them a perfect combination for any summer barbecue.  Continue reading for the recipe.

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Tomato and Horseradish Cocktail Sauce

We’re in the middle of a heatwave here in San Diego, and all I want to do right now is sit by a pool (or at the beach or in a backyard) with an ice cold michelada, and a plate of shrimp cocktail within arm’s reach.

Cocktail Sauce With Shrimp
Preferably this plate of shrimp cocktail, featuring my Tomato and Horseradish Cocktail Sauce.  Made with charred tomatoes, freshly grated horseradish root, Worcestershire sauce, lemon juice, hot sauce and honey, this homemade condiment is fresh, bright, and has an incredibly light mouthfeel.  The flavors are similar to a classic cocktail sauce, but with the volume turned way up.  What I love the most about this sauce is that it allows the flavor of the shrimp to come through, giving the crustaceans a chance to be more than just a sauce delivery system.  Continue reading for the recipe.

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