Recipe Creation: Sweet Corn + Cherry Tomato + Basil Frittata

Summer produce is my favorite: peaches, tomatoes, corn.... corn.... corn. Did I say corn?  If you don't already know by now, I have a complete corn obsession.  I would happily eat an ear a day, and often do.  As much as I love it straight off the cob, I also enjoy experimenting with corn and tossing it into different dishes.  This frittata is one such example and I'm thrilled with how it turned out.  Each forkful tastes like a bite of summer.  I also love this dish because it can be served for any meal and it's very baby + toddler friendly.  It's a one dish delight.  Enjoy!

Serves: 2-4

Ingredients:

• 6 large eggs
• 1/4 cup water
• 1 cup cherry tomatoes
• 3-4 basil leaves, torn
• 1 ear corn, cut off cob
• Parmesan, freshly grated
• salt & pepper, to taste
• olive oil (for greasing)

Directions:

-Preheat oven to 400 degrees F and grease a 9-inch pie dish with olive oil.
-In a medium bowl, beat the eggs and add the water.
-Add the corn, tomatoes and basil to the pie dish and pour in the eggs.
-Season with salt and pepper and bake in the oven for 45 minutes.
-Remove from heat and sprinkle with parmesan while still warm.
-Let cool, slice + serve.

Recipe (Re)creation: Pumpkin + Rainbow Chard Lasagne

This lasagne is easy, relatively healthy, and incredibly comforting.  I based the dish off this recipe from Food & Wine.  I added fresh herbs and used half and half instead of heavy cream to lighten the dish a bit.  I also used rainbow chard for little added color.  Though the dish is vegetarian, it's hearty and is sure to satisfy any meat lover.  It would also make a great side for Thanksgiving!

Serves 4-6

Ingredients:

• 2 tbsp. olive oil
• 2 yellow onions, chopped
• 2 bunches rainbow chard, stems removed and chopped
• 2 1/4 tsp. salt
• 1 tsp. ground pepper
• 2 tbsp. fresh sage, chopped
• 1 tbsp. fresh thyme leaves, stems removed
• 1/2 tsp. ground nutmeg
• 1 8-oz. can pumpkin puree
• 1 1/2 cup half and half
• 1 1/4 grated parmesan
• 1/2 cup milk
• 9 lasagne noodles
• 1 tbsp. butter

Directions:
-Heat oil in a large saucepan over low heat and preheat oven to 400 degrees F.
-Add the onions, stirring occasionally, and cook for about 5 minutes.
-Increase heat and add chard, 1 tsp. salt, 1/2 tsp. pepper, sage, thyme and 1/2 tsp. nutmeg.
-Cook 5-10 minutes, or until the chard is wilted and the liquid has evaporated.
-Mix 2 cups of pumpkin, 3/4 cup half and half, 1/2 cup parmesan and the rest of the salt, nutmeg and pepper in a medium bowl.
-Pour the milk into an 8 x 12 baking dish and top with 3 lasagne noodles.
-Spread half of the pumpkin mixture on the noodles and layer half of the chard on top of that.
-Top with a second layer of 3 lasagne noodles and repeat with another layer of pumpkin, chard and noodles.
-Mix the remaining pumpkin puree with 3/4 cup half and half. 
-Spread the mixture on top of the noodles and sprinkle with the remaining 3/4 cup of parmesan.
-Dot with butter and cover with aluminum foil.
-Bake for 20 minutes, then uncover and bake for an additional 15-20 minutes.
-Let the lasagne set for about 10 minutes before cutting.

Recipe (Re)creation: Butternut Squash, Kale + Manchego Pizza

You can think of this one as the ultimate harvest pizza.  As fall is upon us and the leaves are starting to change, I begin to crave all my favorite fall and winter veggies. Roasting vegetables and throwing them in pastas, salads, and soups is always a delicious option, so why not throw them on pizza? I found this delectable recipe here and made a few changes to suit my tastes.  I love manchego cheese, so I used that instead of fontina, and omitted the salsa.  I also cheated and used store bought pizza dough from Whole Foods.  While I do love the idea of making the dough from scratch, it just isn't realistic for me on a weeknight.  Otherwise, I stuck to the original recipe and just love how this pizza turned out.  Happy eating!

Serves 2

Ingredients:

• 7 oz. pizza dough
• 1 head of garlic
• 2 tbsp. butter
• 1 1/2 cups butternut squash, cubed
• 1 tbsp. brown sugar
• 6 sage leaves
• 1 tbsp. pine nuts
• 2 tbsp. grated parmesan cheese
• 4 tbsp. olive oil
• 8 oz. shredded manchego cheese
• 1 small bunch of kale, torn

Directions:

-Preheat oven to 400 degrees F and remove pizza dough from fridge.

-Cut 1/4 inch off the top of the garlic and place in tin foil.

-Drizzle with olive oil and roast in the oven for about 40 minutes.  

-Meanwhile, heat butter in a medium skillet and add the butternut squash.

-Sprinkle with brown sugar and cook, stirring often, for about 20 minutes. 

-Remove from heat, season with salt and pepper, and set aside.

-Once the garlic is tender, remove from the oven and let cool.

-Preheat oven to 450 degrees F for the pizza. 

-Place the sage, pine nuts, 4 cloves of garlic, 3 tbsp. olive oil and 1 tbsp. parmesan cheese in a food processor and blend until a thick pesto is formed. 

-Knead the dough and form it into a flat disk about 12 inches wide.  

-Place on a greased baking sheet lined with tin foil.

-Brush the dough with olive oil and spread evenly with pesto.

-Top with shredded manchego, then add the butternut squash, and top with more manchego.

-Place pizza in the oven and bake for about 10 minutes.

-Meanwhile, place kale in a bowl and toss with 1 tbsp. olive oil and 1 tbsp. parmesan.

-Remove pizza from oven, top with kale, and bake for another 5-6 minutes.

-Once the pizza is done and the kale is crispy, remove from oven.

-Allow to cool, cut into slices and serve immediately. 

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.

Recipe Creation: Exotic Mushroom Tacos

I usually find vegetarian tacos boring.  These tacos, on the other hand, are anything but that. They are juicy, hearty, and unbelievably flavorful.  I based the recipe on this Heidi Swanson recipe, and adapted it to my own tastes.  I also used tortillas that are a blend of corn and wheat.  I find that they don't break apart as easily and aren't as dry as corn tortillas, yet still have a great texture and corn flavor.  You can double or triple the recipe and easily feed a crowd.  Next, all you have to do is whip up some of these delicious margaritas, and you have yourself a party!

Serves 2

Ingredients:

• 1 1/2 tbsp. olive oil
• 1 tbsp. butter
• 1/2 white onion, finely chopped
• 1/2 japaleño, seeded and chopped
• 1 clove garlic, chopped
• 6-8 oz. sliced exotic (or wild) mushrooms
• 4 corn & wheat blend tortillas
• sea salt
• freshly grated parmesan

Directions:

-In a medium skillet, heat the olive oil and butter over medium heat.

-Add the onion, jalapeño, garlic and a pinch of salt.

-Sauté for a few minutes, or until the onion starts to turn light golden in color.

-Add the mushrooms and cook for another 5-6 minutes, or until browned.

-Turn on a separate burner and place the tortillas directly on the burner to warm.

-Once the tortillas begin to blister, remove from heat.

-Place the tortillas on plates and distribute the mushrooms evenly on each tortilla.

-Sprinkle each taco with grated parmesan cheese and enjoy immediately.

Recipe Creation: Parmesan Roasted Asparagus

This tasty dish is the perfect side to any meal.  Its a great go-to when you want something green on your plate and don't feel like a salad.  Adding the parmesan at the end just ups the yum-factor.  Also, don't worry if you can't find Meyer lemons.  They just happen to be my favorites, but any lemon will do the trick.  This dish looks and tastes fancy, but it is oh-so-easy and healthy.  You can even throw a fried egg on top if you want to have it like a true Italian.

Ingredients:

• 1 bunch asparagus
• 1 tbsp extra virgin olive oil
• salt & pepper, to taste
• 1 Meyer lemon wedge
• freshly shaved parmesan

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.
-Wash and trim the tough bottom ends off the asparagus.
-Place on the baking sheet and toss in olive oil, salt & pepper.
-Roast the asparagus in the oven for 15-20 minutes.
-Quickly remove from oven and sprinkle with shaved parmesan.
-Place the asparagus back in the oven for about 1 minute, or until the cheese has melted.
-Remove the asparagus from the oven and serve with a squeeze of fresh lemon.

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~

Restaurant (Re)creation: Firefly's Yummy Roasted Brussels Sprouts with Parmesan + Truffle Oil

Firefly Restaurant is another favorite neighborhood gem on my regular rotation. These delicious brussels sprouts pop up on the menu at Firefly every year around this time, and I'm always thrilled when they do.  The recipe stays the same year to year, and the dish is consistently memorable.  The preparation is simple, but the flavors complement each other perfectly, yielding a wonderfully indulgent side dish.  I used a cast iron skillet to complete the (re)creation, since I liked the ones at Firefly so much, but any baking sheet or dish will do.  It may not be the exact same recipe, but I don't think you'll be disappointed...

Serves 4

Ingredients:

• 1 lb brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp freshly shaved parmesan
• 1/2 tbsp truffle oil, for drizzling
• salt, to taste

Directions:

-Preheat oven to 400 degrees F.
-Wash, trim, and halve the brussels sprouts.
-Toss the brussels sprouts with olive oil and place in a cast iron skillet or baking dish, cut side down.
-Roast for about 35-40 minutes, or until the leaves start to brown, tossing occasionally.
-Remove from heat and top with shaved parmesan and a pinch of salt.
-Drizzle with truffle oil and serve immediately.

Firefly Restaurant
4288 24th Street
San Francisco, CA
(415) 821-7652
www.fireflyrestaurant.com

Restaurant (Re)creation: Tartine's Kale Caesar

The bread at Tartine Bakery is legendary and sells out within an hour almost every day.  While I LOVE their bread, I am still of the mindset that I would rather buy it than make it.  So buy it I do!  The best part is, you don't have to eat it all in one day one at the risk of having to throw it out once it is no longer fresh.  Their day-old bread is perfect for homemade croutons.  Really any day-old high quality bread will do.  These croutons pair perfectly with most salads, but especially this kale caesar below.  I just got Red Russian Kale delivered in my vegetable box from Albert & Eve and it was the perfect incentive to try out this recipe.  I got it straight from The Tartine Bread Cookbook, and made just one small change.  I used fewer anchovies in the dressing than the recipe calls for, since I'm not a huge anchovy fan, but other than that, it's true to the original.  The recipe is fairly simple, healthy, and the perfect addition to a weekday meal.  Plus, you don't have to wait in long line at Tartine to enjoy this- you can have it in the comfort or your own kitchen.  What could be better?

Serves 4-6

Ingredients

For the croutons:

• 4 slices day-old country bread (or any rustic baguette)
• 2 tablespoons olive oil
• salt

For the Caesar dressing:

• 2 lemons
• 3 cloves garlic, diced
• 5 olive oil-packed anchovy fillets
• 1 large egg yolk
• Salt
• 2 cups olive oil

For the salad:

• 2 lbs kale, center stem removed
• 2/3 cup shaved aged parmesan

Directions

Preheat the oven to 400 degrees F.  Tear bread into 1 1/2 inch chunks and toss with olive oil and a pinch of salt.

Spread the bread evenly on a baking sheet and bake for about 12 minutes, or until golden brown.  Remove from head and set aside.

To make the dressing, grate the zest from 1 lemon.  Put the garlic, anchovies, and lemon zest in a mortar and pestle and pound to make a thick paste.

Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir to combine.  While stirring, pour in 1/2 cup of the oil a little bit at a time.  The mixture should look smooth and creamy.  Continue adding the oil as you stir until the dressing thickens, adding squeezes of lemon periodically.  Add salt and lemon juice to taste and add water (one spoonful at a time) until dressing thins to the consistency of heavy cream.

Combine kale and croutons in a large bowl.  Pour the dressing over the kale and toss.  Top with Parmesan and serve immediately.

Enjoy!

Tartine Bakery
600 Guerrero Street
San Francisco, CA
(415) 487-2600
www.tartinebakery.com

Recipe (Re)creation: Kale & Sweet Potato Salad

~From top: sweet potatoes ready for the oven, partially assembled salad,
fully assembled salad with balsamic drizzle, close-up of the deliciousness~ 

If you haven't realized it yet- kale is all the rage right now.  Its on restaurant menus left and right, either in soups, salads, or even in the form of chips (stay tuned for that recipe).  This salad, whether eaten as an appetizer or as a main, is for the days you don't have much time and are in the mood for something healthy.  Its the perfect dish for January, since you're likely burned out on cookies, holiday parties and heavy food.  This dish is light, but super satisfying with the sweet potatoes, almonds, and cheese.  My kale salad was inspired by this recipe but I decided to use sweet potatoes instead of butternut squash since they takes less time to cook.  I also added thyme, garlic, and balsamic drizzle for more flavor.  The best bit about this salad is that it is great for leftovers since the kale doesn't get soggy.  Healthy, quick, and totally delicious!

Serving Size: 2

Ingredients:

1 bunch Lacinato or Dinosaur Kale, ribs removed and thinly chopped
1 sweet potato, cubed
2 sprigs of thyme (optional)
3 garlic cloves
3 tablespoons olive oil
1-2 tablespoons lemon juice
2 tablespoons sliced, roasted almonds
Freshly grated pecorino or parmesan cheese
1 tablespoon balsamic reduction (optional)
Sea salt, to taste

Directions:

Preheat oven to 400 degrees.

Place sweet potato cubes, thyme leaves, and whole garlic cloves on a baking sheet and drizzle with olive oil.

Roast the sweet potatoes for 25-30 minutes in the oven, or until fully cooked and tender.

Meanwhile mix the remaining 2 tablespoons of olive oil with the lemon juice and pour the dressing over the kale.

Top the salad with the roasted sweet potatoes and garlic and garnish with almond slices and freshly grated cheese

Add sea salt to taste and drizzle balsamic reduction over the salad (optional).

Enjoy!