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

Ingredients:

• 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

Directions:

-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.

Restaurant (Re)creation: Contigo's Seared Goat Cheese, Arugula + Strawberry Salad

I live a block away from Contigo and it is one of my absolute favorite spots.  I love that the menu always changes, but many of the standbys stay the same.  One dish that thankfully rarely leaves the menu is the seared Caña de Cabra goat cheese salad.  I love the creaminess of the seared goat cheese, the crunch of the toasts and hazelnuts, and the tangy and sweet salad that lies beneath.  I was lucky enough to come across Brett Emerson's recipe for this salad in the Wall Street Journal.  Now that I have it, I will be making it on a regular basis.  It looks so impressive topped with crispy seared goat cheese and like it came straight down from heaven.  Enjoy!

Serves 2

Ingredients:

• 4 oz. Caña de Cabra (or other mild, young goat cheese)
• 4 small 1/4-inch think slices of rustic bread (I use Judy's Lovesticks)
• 1 1/2 tbsp. olive oil, plus more for brushing toasts
• kosher salt
• 1 1/2 tbsp. Sherry vinegar
• 2 tsp. minced shallot
• 1 1/2 tbsp. hazelnut oil
• 1/2 medium fennel bulb, halved lengthwise and thinly slice crosswise
• 3-4 oz. wild arugula
• 4 oz. strawberries, stemmed and quartered
• 1/4 cup roughly chopped toasted hazelnuts
• 4 basil leaves, roughly torn

Directions:

-Preheat oven to 350 degrees and place bread slices on a baking sheet.

-Brush both sides with olive oil and bake in the oven until golden, about 3 minutes per side.

-Remove from oven, set aside and preheat broiler. 

-Meanwhile, in a small bowl, whisk together the vinegar, shallots and salt.

-Let the shallots macerate for at least 10 minutes.

-Then whisk in the olive oil and hazelnut oil, season with salt, and set aside.

-In a large bowl, toss together the arugula, fennel, strawberries, hazelnuts, and basil.

-Slice the cheese into two rounds and place on top of two toasts each.  

-Place under the broiler and broil until cheese begins to brown, about 2 minutes.

-Toss salad with enough vinaigrette to coat and season with salt.

-Distribute salad onto two plates and place a warm goat cheese toast atop each helping.

Contigo

1320 Castro Street

San Francisco, CA

(415) 285-0250

www.contigosf.com

Recipe Creation: Fava Bean + Burrata + Radish Crostini

Holy goodness! I have been obsessed with fava beans for some time now and LOVE that so many San Francisco restaurants are offering a variety of dishes showcasing this lovely little green bean.  My favorite dish with fava beans has to be a fava crostini. I recently had one at Firefly, one at Locanda, and one at Contigo.  I decided to combine all of my favorite elements of those and add my two other favorite ingredients: radishes and burrata.  I also used Judy's Lovesticks to make the crostini, since I love the added nutty flavor the sunflower seeds add.  This dish is a perfect appetizer on a warm evening.  It's almost as beautiful as it is delicious.  Enjoy!

Makes 10-12 crostini

Ingredients:

• 1/2 lb. fresh fava beans
• 2 tbsp. finely grated parmesan
• 1/3 cup extra-virgin olive oil
• 1/4 cup roughly chopped mint
• 1/2 lemon, juiced
• 1/2 cup fresh burrata cheese
• 2 radishes, thinly sliced
• 2 tbsp. balsamic reduction
• 10-12 slices of baguette

Directions:

-Preheat the broiler and bring a medium saucepan of salted water to boil. 

-Remove the favas from the shells and blanch in boiling water for about 5 minutes.

-Transfer favas to a small ice bath to cool and peel off the waxy outer layer.

-In a small Cuisinart, combine the favas, parmesan, olive oil, mint, and lemon juice.

-Pulse until well blended, but not perfectly smooth.

-Meanwhile, brush bread slices with olive oil and broil for 1 minute on each side.

-Remove from oven and slather with a spoonful of the fava mixture.

-Top with radish slices, a dollop of burrata, and a drizzle of balsamic reduction.

-Garnish with any leftover mint leaves and transfer to a platter for immediate consumption.

Recipe (Re)creation: Shaved Asparagus Pizza

I had this pizza at my friend Ashley's house and have been dreaming about it ever since.  Luckily, she was was so kind as to share the recipe with me.  The shaved asparagus lends a delicate grassy flavor and the green onions add a little bite, all atop of cheesy chewy pizza crust.  It is pretty darn close to perfect.  This does not surprise me since the recipe comes from Barefoot Contessa herself.  I even played around with the original and added chicken apple sausage to a version and it was delicious. The recipe is easily adaptable and a guaranteed crowd-pleaser.  You're just going to have to trust me on this one.

Makes 1 10-12 inch pizza

Ingredients:

• 12 spears of asparagus
• 1/4 cup grated parmesan
• 14 oz. pizza dough
• 3/4 cup shredded mozzarella
• 2 teaspoons olive oil
• 1 scallion, thinly sliced
• Kosher salt & pepper

Directions:

-Preheat oven to 500 degrees F.
-Wash and dry asparagus and set aside a medium bowl.
-Hold each asparagus by the base and shave from base to tip with a vegetable peeler.
-Toss shaved asparagus with olive oil, salt, and pepper and set aside.
-Meanwhile, roll out or stretch the pizza dough to about 10-12 inches.
-Place dough on a pizza stone or floured baking sheet.
-Top with 1/4 cup grated cheese, followed by the shredded mozzarella.
-Evenly distribute the shaved asparagus on top and place in the oven.
-Bake for 10-12 minutes, or until cooked through and golden on the edges.
-Remove from oven, sprinkle with sliced scallions, and slice in wedges.
-Serve immediately.

Restaurant (Re)creation: Arii Moana's Chilled Cucumber + Coconut Soup

I just got back from an amazing trip to the Bora Bora and this dish was inspired by a soup I had at the Four Seasons' signature restaurant, Arii Moana.  It was love at first bite.  It's the perfect soup for a balmy evening, totally ingredient driven, light, and refreshing.  Naturally, I went back home on a mission to bring Bora Bora's finest to my very own kitchen.  This soup is simple, straightforward, and perfect for spring!

Serves 2-4

Ingredients:

• 1 cup light coconut milk
• 1/2 cup coconut yogurt (plus extra for garnish)
• 2 large organic cucumbers, sliced in rounds and halved
• 1/4 cup shredded unsweetened coconut
• 1 tsp. kosher salt

Directions:

-Cut 1/4 of one of the cucumbers off, finely dice and set aside for later.
-Next, add the remaining sliced and halved cucumbers to a high powered blender or Vitamix.
-Pour the coconut milk and yogurt into the blender with the cucumbers.
-Add the shredded coconut and salt and blend to your desired consistency.
-Ladle into bowls and top with diced cucumbers and a dollop of coconut yogurt.

~Enjoy~

Recipe Creation: Radish + Edamame + Feta Salad

This salad was inspired by a beautiful salad I came across in the Ottolenghi Cookbook. It is amazingly light and refreshing, yet it's packed with protein and fiber and is surprisingly filling.  It can be served as a nice light lunch or dinner accompanied with hummus and pita, or as a lovely side salad at dinner.  I would call this a perfect spring salad.

Ingredients:

• 1 lb shelled frozen edamame
• 6-8 radishes, sliced
• 1/4 red onion, thinly sliced
• 1 lemon, juiced
• 3 tbsp. chopped cilantro
• 4 tbsp. olive oil
• crumbled feta
• salt & pepper

Directions:

-Bring a pot of water to boil and add the edamame.

-Simmer for about 5 minutes, or until cooked.

-Drain and rinse with cold water before transferring to a medium bowl.

-Add the sliced radishes, onion, cilantro, lemon juice, cilantro, and olive oil.  

-Toss all the ingredients together and add salt and pepper to taste.

-Top with feta cheese and serve as a side or alongside pita and hummus.  

Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad

                         

I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

Ingredients:

• 1 cup black rice
• 1/2 cup wild rice
• Kosher salt
• black pepper
• 1 sweet potato, peeled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp. honey
• 2 scallions
• 1 cup mustard sprouts
• 1/4 cup toasted pine nuts
• Optional additions:
• fried eggs
• feta cheese

Directions:

-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.

-In a baking dish or sheet, place the peels on one side, and the cubes on the other.

-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.

-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.   

-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.

-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl. 

-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.

-Add the dressing, season with salt and pepper, and toss to combine.

-Serve as is, or add a fried egg and feta to the salad to complete your meal. 

Recipe Creation: Raw Kale + Brussels Sprout "Slaw"

This dish is truly divine.  Brussels sprouts and kale are two of my favorite veggies, and this wholesome "slaw" is a creative way to showcase both in a totally naturally way. Both of these veggies, in their raw form, work perfectly to create a healthy alternative to coleslaw.  I love this salad as a main or a side and it's a great recipe to double because it is even more delicious the next day.  So many anti-oxidents, so little time!

Ingredients:

• 1 bunch lacinato kale, torn and ribs removed
• 2 cups brussels sprouts, trimmed and quartered
• 1 clove garlic, quartered
• 1/3 cup extra-virgin olive oil
• 1 tbsp. dijon mustard
• 2 tbsp. champagne vinegar
• 3 tbsp. finely grated parmesan
• 1/2 meyer lemon, juiced
• 2 tbsp. dried currants
• 1/4 cup roasted almonds, chopped
• Salt, to taste

Directions:

-Place brussels sprouts in a vitamix, blender, or food processor and blend.
-Once shredded, transfer the brussels sprouts into a large bowl.
-Repeat this same process with the kale and garlic.
-Transfer the kale and garlic to the bowl with the brussels sprouts.
-In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
-Mix the dressing with a fork until emulsified, and season with salt.
-Toss the kale and brussels sprout slaw with your dressing.
-Top with almonds and currants and serve.

Recipe Creation: Creamy Sweet Potato Soup

This recipe was inspired by my brand new Vitamix!  I got it for Christmas and have been hooked ever since.  I literally can make breakfast, lunch, and dinner with that bad boy. Soups, in particular, are a breeze with the Vitamix.  This soup is loosely based on a Vitamix recipe, with a few changes and improvisations.  Also, I tribute my friend Casey with the idea of adding sweet potato chips to the top.  I will never again throw away the peeled sweet potato skins!  Enjoy!

Serves: 2

Ingredients:

• 1 large sweet potato
• 1 1/4 cups chicken broth
• 1/4 cup low fat evaporated milk
• 4 cloves garlic, peeled
• 1 large shallot, peeled
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp red pepper flakes
• olive oil
• salt & pepper

Directions:

-Preheat oven to 425 F and line a baking sheet with foil.

-Peel the sweet potato (keeping the skins) and cut into 1 inch cubes.  

-Place the sweet potato, garlic, and shallot on one side of the baking sheet.

-Place the sweet potato skins on the other side of the sheet and distribute evenly.

-Drizzle all the veggies generously with olive oil and season with salt.

-Roast for 10-15 minutes, then remove the skins when they are crispy.

-Continue cooking the other veggies for another 10 minutes, or until tender.

-Warm the chicken broth and evaporated milk in a bowl in the microwave.

-Add the spices to the creamy broth and pour the broth in your Vitamix (or blender).

-Next, add the veggies and blend, starting at the lowest setting and working up.

-Blend until creamy and smooth and serve topped with crispy sweet potato skins.

Recipe (Re)creation: Roasted Delicata Squash + Kale Salad

This recipe is loosely based on a recipe I came across on 101 Cookbooks.  I loved the idea of slathering the delicata squash in a miso harissa marinade for a little extra flavor.  I used brown miso paste and harissa spices, but you can substitute with white miso, or harissa paste if you can't find those exact ingredients.  I also threw in some pomegranate seeds, toasted pumpkin seeds, and feta to add some creaminess and crunch to the salad.  This is a perfect seasonal salad to add to your fall repertoire.

Serves 2-4

Ingredients:

• 3/4 lb delicata squash
• 1/3 cup olive oil
• 2 tbsp brown miso paste
• 1 tsp harissa powder
• 1/2 lemon, juiced
• 1 bunch dino kale, finely chopped
• 2 tbsp toasted pumpkins seed
• 1/4 cup pomegranate seeds
• 1/4 cup feta

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Wash and dry the squash and and cut it in half lengthwise.

-Scoop out the seeds and cut the squash in 1/2 inch moons.

-Place the squash on the foil lined baking sheet.

-Whisk the olive oil, miso and harissa together in a small bowl.

-Scoop 2 tbsp of the miso harissa mixture onto the squash and distribute evenly.

-Bake in the oven for 25-30 minutes, or until cooked through and beginning to brown.

-Meanwhile, add the lemon juice to the miso harissa mixture and whisk.

-Put the finely chopped kale into a large bowl.

-Add the miso harissa dressing and stir until evenly distributed.

-Top with the roasted squash, pomegranate seeds, pumpkin seeds and feta.

Recipe Creation: The Perfect Grilled Artichoke

Artichokes are tough.  Seriously.  I have failed many a times trying to cook these perfectly.  If you just grill them, they are too tough and if you just steam or boil them, you don't have those beautiful grill marks and charred flavor.  So, I decided to do both!  I was trying my best to (re)create my favorite grilled artichoke at Lolinda and I don't think you'll be disappointed!  In terms of serving the artichoke, I prefer serving it with Lemonaise (lemon aioli) or melted butter, but you can also make extra garlic oil and dip it in that too.  The best thing about artichokes is that they are delicious AND fun to eat ; )

Serves 2

Ingredients:

• 1 artichoke
• 1/2 lemon, cut into wedges
• 1/4 cup olive oil
• 2 cloves garlic, finely chopped
• Salt & pepper, to taste

Directions:

-Preheat the grill to 400 F.
-Fill a large bowl with cold water and add a wedge of lemon.
-Meanwhile, bring a large pot of water to boil.
-Trim the artichoke and cut it in half.
-Immediately place the artichoke halves in the cold lemon water.
-Remove halves momentarily to scoop out the fuzzy center of each artichoke.
-Place artichokes in the pot and boil for 15 minutes.
-In a small bowl, mix the oil, remaining lemon juice, and garlic together in a bowl.
-Season the olive oil & garlic mixture with salt and pepper, to taste.
-Remove the artichokes from the boiling water and brush with the garlic mixture.
-Place on the grill, flat side down, for 5-8 minutes.
-Remove from grill and serve with aioli, butter, or more garlicky olive oil.

~Enjoy~

Recipe Creation: Zucchini + Watermelon Radish Salad

This salad is as simple as can be, and is the perfect "detox" salad for those days when you just want to push the reset button.  You can add feta cheese too if you want it to be a little less detoxy : )  I just swoon over the color of those radishes!

Serves 1

Ingredients

• 1 green zucchini
• 1/2 Watermelon radish
• 2 tsp. Truffle Oil
• Sea salt, to taste

Directions

-Using a vegetable peeler, peel the zucchini into thin ribbons.
-Continue peeling until you are down to the seeds.
-Place the zucchini ribbons in a bowl.
-Peel and cut the radish in thin slices.
-Place radish slices atop the zucchini and drizzle with truffle oil.
-Sprinkle with salt, to taste.

Recipe Creation: Smashed Fava Beans with Lemon Zest

I am having a little love affair with fava beans at the moment.  They are a bit of a labor of love, but well worth it.  Knowing that they have a short season also motivates me to cook them as much as I can.  I've grilled them, boiled them, and sautéed them, but this is by far my favorite preparation.  The smashed little beans make a perfect side or bruschetta topping.  Hurry and snatch these up at the farmer's market before you miss your chance!

Ingredients:

• 1 lb fava beans, outer pod removed
• 1-2 tsp lemon zest
• 2 tsp olive oil
• 1 tsp maldon sea salt

Directions:

-Bring a medium pot of water to boil.
-Add fava beans and cook for 3-4 minutes.
-Remove from heat and place favas in a bowl of ice water.
-Peel inner shells off the fava beans and discard.
-Place the favas in a bowl with the olive oil and mash with a fork.
-Top with lemon zest and a sprinkling of sea salt.

~Enjoy~

Restaurant (Re)creation: Ribollita "Da Delfina"

Delfina Restaurant is just about as good as it gets for Italian cuisine in San Francisco.  I recently went for my husband's birthday and we ordered this divine Ribollita "Da Delfina."  Think of it as a delicious fried soup in the form of a patty.  It's literally a vegetable and white bean soup that is made into patties, pan fried and drizzled with olive oil.  I was able to get a hold of this fabulous recipe from Delfina and can't tell you how excited I am to pass it along.  Don't be intimidated by the list of ingredients.  Once you have them the rest is a (relative) breeze.  Enjoy!

Serves 8-10

Ingredients:

• 2 ribs celery, thinly sliced                                                
• 1 large carrot, thinly sliced                                                
• 1 onion, thinly sliced                                                          
• 1/2 bunch parsley, chopped                                             
• 1/2 bunch basil leaves, torn                                              
• 4-5 canned tomatoes, chopped                                              
• 4 tbsp. olive oil                                                            
• 3 oz. Pancetta, diced                                            
• 1 small head savoy cabbage, julienned                                   
• 1 small bunch cavallo nero, chopped                                    
• 5 cups water                                                                        
• 8 cups chicken stock                                                          
• 1 cup borlotti beans, pureed                                   
• 1 cup cannellini beans, cooked                                   
• 2 potatoes, finely diced                                               
• 1 small bunch swiss chard, chopped                                            
• 1 medium zucchini- halved and sliced ¼”thick                      
• 1 loaf long Italian bread, thinly sliced                      
• Pure olive oil, as needed
• Salt and pepper, to taste

Directions:

-Heat oil in a large stock pot over medium heat and sauté celery, carrots, onion, parsley, basil and pancetta.  

-Next, add the tomatoes, cabbage and black kale and cook for a few minutes. 

-Add the water, broth and salt, to taste.  Bring to a boil and then reduce heat and simmer for 20 minutes.  -Add the beans and cook for 30 minutes.  

-Then add the potatoes, chard and zucchini and cook until vegetables are tender. 
-Preheat oven to 350 degrees F.  

-Toss bread slices with olive oil, salt and pepper and place on a baking sheet in a single layer.  

-Toast bread until dry and slightly browned.  

-In a large baking dish, layer the bread and hot soup alternately and evenly.  

-It is important to combine the two in proportions that result in a moist patty, but also one that stays   together when handling and cooking.  Put in the fridge, cover, and chill completely.

-Heat olive oil in a medium skillet over medium-high heat.  

-Remove chilled ribollita, form small patties and squeeze out any excess liquid.
-Fry patties on both sides until crisp.  

-Drizzle with high quality Tuscan olive oil over and serve immediately.

Delfina Restaurant

3621 18th Street

San Francisco, CA

(415) 552-4094

delfinasf.com

Recipe (Re)creation: Bertolli's Cauliflower Soup

This dish is inspired by a recipe from Paul Bertolli, renowned chef responsible for some of Chez Panisse and Oliveto's best dishes.  The base of the soup is incredibly simple and healthy, yet surprisingly hearty and satisfying.  I added the truffle oil, parmesan, and pumpkin seeds for a little variety, but you can play around with your toppings of choice.  This soup will easily become your mid-week staple and tastes even better for days to come.

Serves 4-6

Ingredients:

• 3 tablespoons olive oil
• 1 medium yellow onion, sliced
• 1 head cauliflower
• 4 cups chicken broth
• Salt & pepper, to taste
• Shaved parmesan
• Toasted pumpkin seeds
• Truffle oil

Directions:

-Heat the olive oil in a medium sized pot.  

-Add onions and cook over medium heat for about 15 minutes.

-Add cauliflower florets and 1 cup chicken broth.

-Cover, raise the heat, and simmer for 15-20 minutes.

-Add the rest of the broth and cook uncovered for another 20 minutes.

-With a hand blender, puree the soup until smooth.

-Let sit for 5-10 minutes and season with salt and pepper.

-Distribute evenly in bowls and drizzle with truffle oil.

-Top each bowl with a shaved parmesan and pumpkin seeds.

-Serve with slices of toasted baguette and a simple side salad.

~Enjoy~