Fava Bean Pesto

I realize this is a glamor shot of pesto in a tupperware but I ate my dinner too fast and couldn't get a decent picture of this amazing pesto.  This should be a good sign if you think about it, a pesto so delicious and versatile (hello turkey sandwich!) that I instantly forgot about you.  This could also be used as a dip for veggies, on pita bread sandwiches or tossed with pasta.  It's just simply that awesome.

Ingredients

1 lb fava beans
8 basil leaves
1 small clove garlic
1/4 cup almonds
1/4 cup olive oil
pinch of salt

1. To prepare the fava beans, you have to get the pods out of the larger bean.  Use a knife and carefully cut a slit in the larger bean and use your fingers to dig out the pods.  Think of it as a very large snap pea.
2. Heat a small pot of boiling water.  When boiling dump the fava beans into the water and cook five minutes.
3. Remove from the heat and let cool.
4. Now you have to remove the green fava from the outer white "shell".  Pinching one corning of the bean while squeezing from the other side seems to work best.  By the end of the pound, you will have found your method.
5. Combine all remaining ingredients with the fava beans in a small food puree system.  Blend until well combined, about 2-3 minutes.
6. Serve immediately.

Banana Coconut Kale Smoothie

I'm not one of those people who likes to "juice" but ever since my parents gave me a Nutri-bullet I have been making delicious breakfast smoothies with all the extra veggies and fruits in our fridge.  I'm convinced after sampling several smoothies that a banana is a necessary ingredient.  Bananas make everything taste yummy (even kale!) at 5:30 AM, trust me.  If you don't have a Nutri-bullet you should probably go buy one because they are pretty awesome, but a regular blender would work as well.

Ingredients for 1 smoothie

1 banana
1 cup torn kale leaves
2 tablespoons coconut flakes
1/2 cup lowfat milk or almond milk

1. Combine all ingredients in Nutri-bullet and blend until smooth (about 30 seconds).  Sprinkle with a little extra coconut and serve immediately.

Tarragon Potato Crisps

Calling these potato "chips" seemed like such a shame because they are so fantastic and really more classy than something you would get out of a bag, the bonus is that you know exactly how these are prepared so you don't have to second guess the quality or the ingredients.  Serve with mussels or burgers or anywhere else you would have delicious frites!  

Serves 2

3 medium(ish) yukon gold potatoes
1/4 cup olive oil
3 sprigs tarragon, removed from stems and chopped
salt/pepper

1. Preheat broiler on oven.  Peel potatoes.
2. Thinly slice potatoes and place in a bowl.
3. Pour olive oil over the potatoes and use tongs to evenly coat the potato slices
4. Line two cookie sheets with parchment paper.
5. Evenly place potato slices on the parchment; they can overlap slightly but it is best if they are alone.
6. Place in the oven and cook until browned, this can take about 10 minutes, but check every few minutes to make sure nothing is burning.
7. Remove from oven and place in a bowl lined with a paper towel.
8. Top with tarragon and sprinkle with salt (plus pepper if you are so inclined).  Eat immediately!

Celery, Raisin and Garbanzo Bean Salad

I needed a protein heavy snack one afternoon and put this together based off something I saw on the menu for "Tavolata".  I've never had their version of the salad, but if it is anywhere near as good as the one I made (and chances are it is better) than I can't wait to get there for a dinner.  If you have pickled celery lying around (we did) then I definitely encourage you to swap it in for the regular raw celery.

Ingredients

1 stalk celery (finely diced)
1 15 oz can garbanzo beans
1/2 cup raisins
2 tablespoons olive oil
2 tablespoons lime juice
pinch of salt to taste

1. Combine all ingredients in a small mixing bowl and stir to coat evenly.  Serve immediately or let the flavors marinate for an hour or so.

Sesame Seed Kale Chips

I've been making kale chips all summer, but I finally decided to brighten up the dish with some of my favorite flavors...tahini and lemon!  These chips are irresistible so be prepared to add this to your weekly grocery list.  You will never look at kale the same way again (and that is a good thing!)

Ingredients

1 lb kale, leaves torn from stems
2 tablespoons olive oil
1 tablespoon tahini
1 small lemon, juiced
1 tablespoon sesame seeds
1 teaspoon salt

1. Preheat oven to 300 degrees.  Pull out two cookie sheets.  You do not need to pre-grease these.
2. Whisk olive oil, tahini, lemon juice and salt together in the bottom of a large bowl.
3. Add kale and use tongs to evenly toss the dressing over the leaves
4. Lay out on cookie sheets so the leaves are not overlapping each other
5. Sprinkle with sesame seeds
6. Cook 20-25 minutes until leaves are dry and crispy.
7. Devour!

Bleu Cheese Greek Yogurt Dip

This is the most guilt free dip I have ever created.  I love bleu cheese and really wanted a way to make this a protein packed snack to eat with fresh veggies like carrot sticks and cucumber.  This comes together quickly and can be spiced according to your preference.  This would even be good served with spicy chicken wings!

6 oz nonfat plain greek yogurt
1/2 cup bleu cheese crumbles
1 green onion or scallion thinly sliced
1 tablespoon olive oil
salt/pepper to taste
dash of cayenne pepper

1. Combine all ingredients in a bowl and mix well.  You could add garlic salt if you are a fan.
2. Serve with fresh veggies and enjoy your healthy snack!

Goat Cheese and Basil Stuffed Mushrooms

I've never made a stuffed mushroom recipe before and it was surprisingly easy.  I don't know what I was so worried about (maybe removing the stem from the cap?).  These are a great meat free alternative in a tapas style dinner.  Served with cheese, good bread and olives you have a really special dinner that isn't too heavy on a summer night.  I can imagine endless possibilities with different fillings, so if you don't have exactly what is in this recipe, use whatever you have on hand.

Ingredients

16 cremini mushroom caps, stems removed
1/2 cup bread crumbs
1/2 cup goat cheese
1 teaspoon salt
1 teaspoon black pepper
16 basil leaves thinly sliced
2-3 cloves garlic
1/4 cup sun dried tomatoes
3 tablespoons olive oil

1. Preheat oven to 400 degrees.  Lightly oil a cookie sheet.
2. Place mushroom caps on the cookie sheet with the stem side facing up.
3. Combine bread crumbs, goat cheese, salt, pepper, basil, garlic and sun dried tomatoes in a bowl and mix until goat cheese is well incorporated
4. Drizzle 2 tablespoons of olive oil over the mixture and stir to combine again
5. Using clean hands, stuff each mushroom cap with an equal amount mixture.  Don't be afraid to overstuff as it will look nice to have the filling browned on top in the oven.
6. Place in the oven and cook about 18 minutes until tops are golden brown and mixture is heated through.
7. Serve (devour!) immediately

Fava Bean and Ricotta Bruschetta

I really love simple and delicious food (clearly that isn't obvious from the fact I talk about it all the time).  But really, there is nothing more satisfying than experimenting with fresh, wholesome ingredients in the kitchen and discovering delights such as fava bean and ricotta bruschetta (you know, brusketta!)  The best way to take this recipe to the next level is to use this homemade ricotta cheese recipe from Smitten Kitchen.  The rest comes together quite easily.

Ingredients for 24 bruschetta


1 lb fava beans
1 baguetta
2 cups ricotta cheese
olive oil
salt/pepper


1. Heat a large pot of salted water on medium high heat, when boiling add fava beans and set timer for 3 1/2 minutes.
2.  Immediately remove from heat and using a slotted spoon, put veggies into a colander in the sink and run cold water over them for 2 minutes3. Next you need to shell the fava beans.  They should be in a long pod and to open you can carefully cut a slit in the bean with a small knife4. Remove the beans from the pod and set aside and discard the pods5. When you have accumulated the beans, now you have to squeeze out the actual bean from within this outer layer.  Once you try this you will know exactly what I'm referring too.  Be careful as these are slippery and can easily fall down the drain!6. Set the beans in a dish and discard the husks
7. Everything up until this point can be made and stored until you are ready to serve.
8. Thinly slice your favorite baguette into bite size (or 2 bite size) rounds.
9. Spoon a tiny bit of ricotta on each baguette and then sprinkle with fava beans
10. Drizzle the plate with olive oil and then top with a bit of salt and pepper

11. Serve with a delicious and crisp Sauvignon blanc!

Sauerkraut

I resisted this for so long and I'm so happy I finally gave in.  I thought for sure this would smell up the house or cause some crazy bacteria growth, but actually, homemade sauerkraut is officially a winner in my book.  Insanely easy and delicious on hot dogs (think upcoming BBQ holiday), sandwiches, salads, etc. you definitely have to give this a try.  The biggest thing here is to get a container that can hold all the ingredients. We used a large plastic container and draped a clean dish cloth over it to keep dust, etc. out.

Ingredients for 1 lb sauerkraut

1/2 head of cabbage, thinly sliced
2 carrots, peeled and thinly sliced
1 jalopeno, seeded and thinly sliced
1 tablespoon oregano
1 tablespoon red pepper flakes
3 tablespoons salt

1. Thinly slice all the veggies and add to the plastic or ceramnic container you will store the kraut.  A 2 gallon container is plenty big enough.
2. Add oregano, red pepper flakes and salt to the veggies and stir very well to coat
3. Place a smaller tupperware filled with water on an extra cabbage leaf to create a barrier.  Once the salt starts to extra the liquid from the veggies, it will eventually cover this and protect the kraut from bacteria.  If you don't have it covered by about 1 day, you can add water to cover the veggies.
4. Let sit at least four days to marinate
5. As you want to eat it, remove it from the container and serve.

Pizza Puff Gougeres!

I really should rename this blog "I love pizza" for the recent amount of pizza posts.  This recipe is a game changer people...if you bring this to a party you will be invited back for the rest of your life.  Here we combine pizza and my favorite appetizer ever, the gougere (read CHEESE PUFF).  Simply swap in some tomato sauce and oregano into Alain Ducasse's recipe for regular gougeres and you will change the world!

Ingredients


1/2 cup water
1/3 cup tomato sauce
2 tablespoons milk
1 stick unsalted butter
1 teaspoon salt
1 cup flour
4 eggs
1 cup gruyere
2 tablespoons oregano
ground pepper


1. Preheat the oven to 400 degrees and line a cookie sheet with parchment paper
2. In medium saucepan add water, milk, tomato sauce butter and salt and bring to boil.
3. Add the flour slowly and stir with a wooden spoon to incorporate into a dough type mixture.  Stir about 2 minutes. Remove from heat and put in a mixing bowl and let cool 5 minutes.
4. Beat the eggs into the dough one at a time until fully incorporated
5. Add cheese and oregano a bit at a time until incorporated
6. Use two spoons to make 1 1/2 inch size diameter puffs on the parchment paper.  Try and not crowd the puffs on the paper
7. Sprinkle with pepper and cook about 20 minutes until golden brown/red
8. Serve immediately!

Hummus - With several variations

I've been holding off on buying tahini for quite a long time, but I finally found a good deal at Safeway and decided I would try making my own hummus.  I have to say it was totally worth it and I can't believe I waited this long.  The basic recipe is pretty easy (especially using canned chickpeas) and the variations you can add are endless.  Here are some of my suggestions plus a pretty picture of the hummus on some homemade pita bread stuffed with cucumber, tomato and pepprocinis.  Delish!

Ingredients for basic hummus

1 can drained chickpea or garbanzo beans
1/4 cup tahini paste
2 tablespoons lemon juice
1/3 cup olive oil
2 garlic cloves
salt/pepper

1. Combine all ingredients in a food processor and blend until smooth.  If still chunky, add a bit more olive oil at a time to get a nice puree.
2. Serve as you wish!
3. Keep in the fridge in an airtight container up to one week.

Variations

Jalapenos                               Roasted Red Pepper                      Eggplant
Cilantro                                  Feta                                                Roasted Garlic
Cayenne Pepper

Smoked Salmon Dip

This recipe is all David all the way.  He definitely knows how to make a delicious smoked salmon dip! This is something my grandmother used to make all the time, and he got the proportions perfectly!

5 oz smoked salmon
8 oz cream cheese
1 celery stalk finely chopped (and I mean it)
1 shallot finely chopped (ditto)
1 teaspoon garlic salt powder
pepper to taste
1 tablespoon dill
2 tablespoons mayo

1. Remove cream cheese from wrapper and place in a bowl so it can soften.
2. Finely chop celery, shallot and salmon.
3. Combine everything in the bowl with cream cheese and use a fork to stir and stir and stir until it is all mixed together.
4. Serve on baguette slices, crackers, toast points, bagels, etc.

Sushi: How to make + 2 recipes

I am so excited about this post and I really hope you try this recipe at least once!  Despite having NEVER made or seen someone make sushi, it was actually really easy to do.  With the help of my friend Hillary we had dinner together in no time flat and it tasted and looked like the real thing (without the price tag).  If you serve this at your next party or game night, your friends and family will not believe you made it but it is super easy to do!  We did salmon, cucumber, shrimp and avocado but you could do any filling you can imagine!

Special note:  It is essential to follow the recipe for preparing the rice (i.e. no short cuts).  I got a lot of great tips from How to make Sushi and I definitely recommend you check out their website for great ideas.

Ingredients for 4 rolls

2 cups short grain rice, also called sushi rice (very important it is NOT long grain!)
3 tablespoons rice vinegar
2 tablespoons white granulated sugar
2 teaspoons salt
1 package of Nori seaweed rolls for sushi (usually sold in packages of 10 sheets)
1/4 pound smoked salmon or lox salmon
1/4 pound precooked shrimp
1 avocado thinly sliced
1 cucumber, peeled and sliced into long thing strips

1. Start be preparing the rice.  Place rice in a mesh colander and let water run over the rice for about 5 minutes to clear out the starches.
2. Put rice in medium pot on the stove.  Cover with water until 1 cm above rice and let sit for 30 minutes.
3. Turn on heat to high and stir rice every few minutes until water is boiling.
4. Put lid on the rice and turn heat to low.  Let cook until all water is absorbed, about 8-10 minutes
5. Meanwhile prepare seasoning for rice.  Combine rice vinegar, sugar and salt in another pan and cook over medium low heat until the sugar and salt are disintegrated.  Remove from heat.
6. When rice is done, gently transfer to a plastic bowl (very important it is NOT metal) with a wooden spoon.
7. Pour seasoning over the rice and carefully stir in.  Allow to sit until cool (very important to let it cool).
8. Prepare your fillings, cut veggies, etc.  You could even make some edamame to snack on while you wait.
9. When rice is cool you are ready to fill the roll.
10. Lay a piece of parchment paper for each person helping.  Remove a sheet of nori and put on the parchment paper.
11. Place a bowl of water in the center of the table so people can wet their hands to make the rice easy to handle.
12. Spread rice evenly across the nori.  Don't worry it doesn't have to be too dense, but make sure you cover most of the area.
13. Along the left hand edge of the rice and nori, add a vertical line of your toppings.
14. With dry hands start to roll the nori to the other side of the sheet until you have a sushi roll.
15. Carefully cut with a serrated knife and serve with ginger, wasabi and soy sauce.  If you have extra chopsticks, feel free to use those too!

Easiest Baked Beet Chips

These are best served after cooking...trust me that won't be a problem because they are insanely delicious!  Serve as an appetizer at your next dinner party...your guests won't believe these are beets!

Ingredients

10 beets washed and trimmed
Olive oil spray
Sea Salt

1. Preheat the oven to 375.  Line two cookie sheets with parchment paper
2. Very thinly slice the beets, if you have a mandoline I highly recommend you use it!
3. In a single layer, place the beets on the pre-lined sheets
4. Evenly coat with olive oil spray and then salt to your preference
5. Put in preheated oven and cook 25 minutes
6. Turn broiler on and cook about 3-4 minutes more...it is super important to watch the beets at this point because they can burn in an instant!  I recommend checking every minute
7. Remove and put on a paper towel to cool
8. Transfer to a cute bowl and serve!

Dessert Caprese - Apricot and Mozzarella

I love mozzarella more than anyone I know so I experiment with it a lot in the kitchen.  While making a salad, I realized sliced apricot and mozzarella was the perfect savory and sweet combo and this easy appetizer/snack was born!  Try and find the freshest mozzarella possible and almost ripe apricots...you could easily swap in a peach here instead of the apricot if they are in season.

Ingredient


1 apricot per person (thinly sliced)
1 mozzarella ball

1. Arrange slices on a plate and top with chunks of mozzarella.  Serve with a nice riesling and enjoy!

Rhubarb Applesauce

Somehow this recipe evolved from rhubarb frozen yogurt to applesauce.  I will blame the sunshine for my inability to finish this recipe as originally intended but the rhubarbsauce turned out great so no complaints here!  Homemade sauce is a much healthier (and better tasting alternative) and easier way to consume fruit.  You could mix any type of fresh fruit in with this recipe (except bananas!).

Ingredients


2 1/2 cups chopped rhubarb
1 apple cored and chopped (skin on)
1/2 cup honey
boiling water

1. In a heavy deep bottom pot, combine chopped rhubarb, apple, honey and cover the fruit with boiling water.
2.  Let sit about 30 minutes
3.  Drain off 3/4 cup or so of excess water, the rest can remain.
4.  Use blender or immersion blender to puree the fruit.
5.  Let cool before transferring to tupperware.
6.  Store in the fridge in an airtight container up to a week, store in the freezer up to a year!