There’s nothing better than a delicious and decadent produce-filled breakfast to get your day going. I mean, it’s already a great day and you just woke up! I hope you love my fritters!Read More
I love the combination of grilled chicken with a little fontina, pesto, asparagus, and tomatoes. Pesto’s traditionally made with pine nuts, but walnuts are cheaper and more nutritious, so I’m going that route. Hope you love it!Read More
Fresh juice! I love to make it once a week! Turmeric is supposed to be lovely for joints, pineapple for inflammation, and celery for skin. Are they, though?! Since we’re not eating them in a vacuum, and have lots of other things going on in our lives, who knows?! I’m sure your mileage may vary, but when someone complains about an elbow or knee, they ask me to make turmeric juice and it stops. Either way, getting lots of extra produce in our diets is always a great idea.
I make a lot of juice hoping for three day’s worth. With two teenagers who want lovely skin in the house, it rarely makes it past two days.Read More
Ching-He Huang teaches a beautiful salad in Ching’s Everyday Easy Chinese where she combines tomatoes with plums and pears, and grates salted plums over it and dots it with basil. Tomatoes and stone fruit?! Yeah. It’s amazing. I have played with so many variations on that. My salad’s quite different from Ching’s, but hugs to Ching for the inspiration! She has so many cool veg dishes. I can’t wait to make it again when the peaches on our tree are ripe. They’re little but sweet and a gorgeous vibrant orange. This salad is killer as a BBQ or grill side dish! Read More
Broccoli Soup. This is my favorite thing to make in the Instant Pot. The original recipe was from The Healthy Meal Prep Instant Pot cookbook. I loved the concept, but it was unseasoned and light on produce. My version tastes a lot like that mall restaurant we all used to know and love, Olga’s. If you know that name, you were probably a teenager in the 80s, too! LOL!
I’ve made two batches in a row a few times so I can fill a few Mason jars to find in the fridge later. So good! Read More
I was in the mood for a lovely hearty steak salad. Hope you love it, too!
Jen’s Steak Salad for 4 Fine Peeps
16-24 oz steak – Depends on how hungry your tribe is
Salt and Pepper
Season as early as you can to let the flavor penetrate the meat. Morning of is great. The night before is better. And two nights before is best. It’ll rest in the fridge, uncovered. Set on the counter an hour before you’re cooking it to let it come to room temp so it’ll cook more evenly.
Bacon – 1-2 slices per person, optional
Place in a single layer on a parchment lined baking sheet and put in a cold oven. Turn it to 400 degrees F, and set the timer for 20 minutes. Check it, and let it continue on its journey til it meets your strongly held conviction of the perfect bacon doneness level. Drain on paper towel.
1 red onion
1/2 Tablespoon butter or olive oil
Pinch of salt
Saute until softened and picking up a little color.
Grill the steaks or give them a stove top cast iron sear in butter and olive oil, turning often to desired doneness. Mine’s an internal temp 118 degrees F. Rest. Slice.
Vinaigrette (Whisk 2 parts red wine vinegar (or whatever you have!), 3 parts olive oil, a squeeze of dijon mustard, and a pinch of salt and grating of pepper)
Toss and divide between 4 plates.
Avocado (1/4 – 1/2 per person)
Blue cheese (optional)
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My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
I’ve always adored avocado. My mother-in-law told me that when she was a little girl in Cuba, they loved pairing it in a salad with pineapple. Game changer. In Gran Cocina Latina, she caramelizes the pineapple spears under the broiler. So good! That’s inspired my breakamole this morning. If you have a sweet tooth, this will make your day! Read More
#DavidChang #UglyDelicious #SeanBrock #Heritage
About two years ago, I was watching David Chang’s Ugly Delicious, and he had Sean Brock on, making Nashville Hot Chicken. Brock finished his off with vinegar powder. Mind blown. My husband and I looked at each other, and I ordered a copy of his book, Heritage, on the spot. That book deserves its own post, but if you grab a copy, be sure to make his fried chicken skins. I mean, chicharrones are awesome, but come on! And make the Southern Screwdriver!
That vinegar powder is a fabulous ingredient. I was reviewing a dehydrator book the other day and the author had garlicky kale chips in it. Great, but I wanted salt and vinegar chips. The vinegar powder is perfect for this! Read More
#Lavash @Lavash #AraZada @AraZada #KateLeahy @KateLeahy #JohnLee @JohnLee #ChronicleBooks @ChronicleBooks
I’d eaten store-bought lavash before, but I’d never been to an Armenian restaurant, so I really had no idea what to expect with Lavash. I can tell you now just what a travesty that was! Hauntingly delicious kebabs of fragrantly spiced meat and vegetables in homemade lavash flash baked on my grill. This was the most amazing sandwich. While lavash is served with an awful lot of dishes in the book, the book has a huge variety of Armenian recipes. And they are delicious! And many of the dishes are good for you! I’ll talk about the rest of the book in a minute, but first I want to share the recipe for that glorious grilled bread with you. It has no resemblance to the stuff at the grocery store. None. Zero. Read More
Every time I see huge Brussels sprouts they make their way into the grocery cart, regardless of what was on that list. Costco has ginormous ones right now! Earthiness from the sprouts. Bacony bacon. Tang from the feta. Tartness from the craisins. A pop of sweet nuttiness from the candied pecans. And an acid pop from the balsamic glaze. Perfection. It’s so darn delicious, easy, and it happens to be fabulously nutritious, so I make it all the time. It makes a great stand-alone breakfast because of the bacon. It’s a fabulous dinner. And it’s a killer bbq sidekick. I hope you love it, too! Read More