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.

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

Ingredients:

• 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

Directions:

-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!

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~