Sunday, September 22, 2013

Recipe Creation: Kale + Quinoa Pilaf with Sautéed Chanterelles

This dish combines all of my favorite foods AND it's super healthy and satisfying.  I can rarely convince my husband to do a vegetarian dinner, but he is more than happy to eat this dish on its own any day of the week.  The lemon adds a nice zesty flavor and the goat cheese balances out the acidity of the dish.  Top it with some buttery sautéed chanterelles and you have yourself a restaurant worthy meal.  This is my version of a happy meal.  Kinda makes me want to hum when I eat it...

Adapted from Food 52

Serves 2-4


  • 2 cups water
  • 1 cup rainbow quinoa
  • 1 bunch kale, ribs removed + roughly torn
  • 3 green onions, finely chopped
  • 1/3 cup goat cheese
  • 3 tbsp toasted pine nuts
  • 1 tbsp hazelnut oil
  • 1 lemon, zested and juiced
  • 1 cup chanterelles, sliced
  • 1 tbsp butter
  • salt & pepper, to taste


-Bring the water to boil in a medium saucepan with a lid.
-Add the quinoa and simmer over low heat for about 10 minutes.
-Add the kale and let steam for an additional 5-10 minutes.
-Meanwhile, heat a small skillet on medium heat and add the butter.
-Sauté the chanterelles for about 10 minutes, or until lightly browned & cooked through.
-Mix the green onions, goat cheese, pine nuts, oil, lemon juice & zest in a large bowl.
-Scoop in the cooked quinoa and kale and mix thoroughly.
-Top with chanterelles and season with salt & pepper.

Thursday, September 12, 2013

Restaurant (Re)creation: CK's Coconut Sorbet

These balmy days in San Francisco leave me craving my favorite refreshing indulgence: coconut sorbet.  What I love most about coconut sorbet is that it is creamy like ice cream (without the guilt factor) and it doesn't taste icy or watery like some sorbets.  My absolute favorite coconut sorbet is made at a restaurant called CK's in Hailey, Idaho.  Every time I am in the Sun Valley area I go to CK's, and every time I go to CK's I get the coconut sorbet.  Now you see why I had to figure out how to make this lovely treat in the comfort of my own home.  I did inquire about the restaurant's recipe, and while they did not divulge all of their secrets, they did tell me that the key ingredient that keeps it smooth and creamy is VODKA. Who knew?  So I did a little experimenting with my Cuisinart Ice Cream Maker and think this version is pretty darn tasty.  Hope you enjoy it as much as I do!

Serves 6


  • 2 15 oz. cans light coconut milk
  • 1/3 cup light agave nectar
  • 1/2 cup unsweetened shredded coconut
  • 1 tbsp vodka
  • 1 pinch sea salt


-Place your ice cream maker bowl in the freezer ahead of time and make sure it is sufficiently frozen before use.
-In a large heavy bottomed saucepan, heat the coconut milk, agave, shredded coconut and salt.
-Bring to a simmer and remove from heat.  Let cool to room temperature.
-Place the mixture in the refrigerator for at least 2 hours. 
-Meanwhile, remove frozen ice cream bowl from the freezer and place it in the ice cream maker.
-Turn on the maker and pour in the mixture, adding the vodka last.
-Leave ice cream maker on for 15-20 minutes.
-Serve immediately or place in a container and store in the freezer to enjoy later!

CK's Real Food
320 Main Street South
Hailey, Idaho
(208) 788-1223