Monday, June 16, 2014

Recipe (Re)creation: Crushed Beets with Greek Yogurt + Herbs

I came across this lovely crushed beets recipe in my June edition of Bon Appetit.  I fell in love with the combination of greek yogurt, lemon zest, herbs and perfectly roasted beets.  I just made a few changes and added toasted hazelnuts and a drizzle of balsamic reduction at the end.  Otherwise, I stayed pretty true to the original recipe. This is one dish I will be adding to the regular repertoire for sure!

Serves 2


  • 1 lb. small or medium beets
  • 5 tbsp. olive oil
  • 2 tbsp. lemon zest
  • 2 tbsp. lemon juice
  • 1/4 cup fresh mint leaves
  • 2 tbsp. freshly torn dill
  • 1/2 cup plain greek yogurt
  • Maldon sea salt & pepper
  • 2 tbsp. toasted hazelnuts
  • Balsamic reduction


-Preheat oven to 400 degrees F and line a baking sheet with tin foil.
-Place scrubbed beets on the foil and drizzle with 1/2 tbsp oil.
-Season with salt and paper and wrap the foil around the beets.
-Roast beets for 40-50 minutes, depending on their size.
-Let cool, remove the skins of the beets with a paper towel and crush.
-Meanwhile, whisk the lemon zest, juice and 2 tbsp. oil in a bowl and set aside. 
-Heat 2 tbsp. oil in a large skillet, add beets, and season with salt and pepper.
-Cook the beets until browned, about 4 minutes on each side. 
-Transfer the beets to the bowl with the vinaigrette and toss.
-Add the mint, dill, and hazelnuts to the bowl and mix.  
-Add the remaining 1/2 tbsp. oil, and sprinkle with Maldon sea salt and pepper. 
-Serve with dollops of greek yogurt and a hefty drizzle of balsamic reduction.

Thursday, June 12, 2014

Recipe Creation: Quinoa Almond Chocolate Chip Cookies

Since today is graduation for so many of my students, I got an unexpected day off! After a leisurely walk and lunch in Marin, I still had the whole afternoon ahead. Naturally, I was drawn to my kitchen. I have done a lot of savory dishes lately, but I really wanted something sweet.  So I started brainstorming and threw three of my favorite ingredients into one tasty cookie: quinoa, almond butter and dark chocolate chips.  It's a winning combination.  One piece of advice: let the quinoa cool before you add the chocolate chips, unless you want the chips to melt and turn the whole cookie brown.  Otherwise, the recipe should be pretty straightforward.  As far as cookies go, they're pretty darn healthy and who could say no to a cookie that tastes (and looks) this good? You'd have to be crazy.

Makes about 15 cookies


  • 1/2 cup almond butter
  • 2 tbsp. applesauce
  • 1/4 cup agave
  • 1 tbsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1/3 cup brown rice flour
  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 cup mini dark chocolate chips


-Preheat oven to 350 degrees F.
-Line a baking sheet with a silpat or parchment paper.
-Place quinoa and water in a small saucepan and bring to boil. 
-Reduce to a simmer, and cook for 15-20 minutes, or until water evaporates.
-Remove from heat and let quinoa cool to room temperature.
-In a medium sized bowl, mix the almond butter, applesauce, agave, vanilla, and salt.
-Mix in the quinoa, brown rice flour and chocolate chips.
-Spoon dough into tablespoon-size mounds and place on baking sheet.
-Bake in the oven for 15-20 minutes, or until the bottoms begin to brown.
-Eat immediately or allow to cool completely before storing.  Enjoy!

Recipe Creation: Mexican Corn, Black Bean + Quinoa Bowl

This dish was inspired by a recipe I came across on the SF Cooking School Blog.  I love making quinoa bowls, and decided to up the ante by adding sautéed corn, feta, and a fried egg.  Serve with tortillas and you can even turn the bowl into DIY tacos.  Gotta love it when versatility tastes this good.  Dare I say this is the perfect, easy, weeknight meal?

Serves: 2-4


  • 1 cup rainbow quinoa
  • 1 3/4 cup water
  • 3/4 cup cooked black beans
  • 1 scant tbsp. red wine vinegar
  • 1/2 red bell pepper, diced
  • 1/2 jalapeño, minced
  • 2 tbsp. cilantro
  • 3 tbsp. lime juice
  • 1/2 tsp. cumin
  • 3 1/2 tbsp. olive oil
  • 1/2 tbsp. butter
  • 2 ears of corn kernels 
  • 1/2 avocado, diced
  • 1/4 cup feta
  • Salt & pepper
  • Optional- eggs


-Heat a saucepan on medium heat and add quinoa.
-Dry fry the quinoa for about 3 minutes, or until slightly toasted, then add water.
-Bring to a boil, then turn to low and cook quinoa for about 15 minutes.
-Meanwhile, toss the bell pepper in a bowl with the red wine vinegar, salt, and pepper.
-In a small saucepan, sauté the corn in butter and set aside.
-Next, transfer quinoa to a medium bowl to cool.
-Add the beans, corn, cilantro & jalapeño to the quinoa.
-Whisk together the lime juice, olive oil, cumin, salt & pepper.
-Toss the dressing into the quinoa bowl and sprinkle with avocado and feta.
-Distribute salad into individual bowls and top each with a fried egg.

Sunday, June 8, 2014

Restaurant (Re)creation: Terzo's Roasted Salmon with Farro, White Corn + Cherry Tomatoes

I always love dining at Terzo, but on my most recent visit, I had one dish in particular that I could not stop thinking about.  It was a perfectly roasted salmon over a bed of sweet corn, tomatoes and farro.  It was mild, buttery, and disappeared within minutes.  I looked across the table at my friend, Courtney, and she said, "you must recreate this."  You ask and you shall receive!  Luckily, I was able to find a great recipe from Bon Appétit to use as a starting point.  Then I swapped out the couscous for farro, and added sautéed white corn.  Though this dish does have a few moving pieces going on at once, it's a relatively simple one-dish meal and is both healthy and totally delicious.  Plus, you'll have plenty of corn and tomato farro for leftovers the next day.

Serves 2-3


For yogurt raita:

  • 1/2 cup greek yogurt
  • 1/4 cup plain yogurt
  • 1 tbsp. chopped dill
  • 1 tbsp. chives
  • 1/2 tbsp. lemon zest

For salmon:

  • 3 tbsp. olive oil
  • 1/4 bunch dill fronds
  • 1/4 bunch thyme sprigs
  • 1 lb. wild king salmon
  • Kosher salt
  • 4 oz. cherry tomatoes

For farro:

  • 8 oz. cherry tomatoes, halved
  • 3 tbsp. olive oil
  • 1 tbsp. chopped flat-leaf parsley
  • 1 tbsp. za'atar
  • 1 1/2 tbsp. butter
  • 2 ears white corn, cut off cob
  • 1 cup farro
  • Kosher salt


-Preheat oven to 325 F and begin mixing the yogurt raita ingredients in a small bowl.
-Next, pour 2 tbsp. olive oil in a small roasting pan and top with a bed of herbs.
-Place salmon on the herbs and drizzle with the remaining oil.
-Season with salt, top with tomatoes, and roast in the oven for 25 minutes.
-Meanwhile, sauté the corn in 1/2 tbsp. butter and remove from heat.
-Mix the tomatoes, parsley, za'atar, corn, 1 tbsp. oil and salt in a medium sized bowl.
-Bring a pot of salted water to boil, add farro, and cook for 20 minutes.
-Drain farro, transfer to a large bowl, and stir in the remaining oil and butter.  
-Add the tomato and corn mixture to the farro and season with salt.
-Check the salmon and broil for 1-2 additional minutes, or until tender. 
-Cut the salmon and serve on mounds of farro topped with a generous dollop of raita.

3011 Steiner Street
San Francisco, CA
(415) 441-3200