Sunday Supper - Sloppy Joes

I had a bizarre red meat craving last weekend so I decided to pull out this childhood favorite. Oldie but a goodie!

1. Dice one small onion, green pepper, stalk of celery, and two cloves garlic. Saute in a pan and season with salt and pepper.

2. Add one pound of lean ground beef. Cook, breaking up the meat until it is no longer pink.

3. Stir in one 15 oz can of tomato sauce, 1/4 cup ketchup, and 1 tbs Worcestershire sauce into the skillet. Simmer until thickened.

4. Season with salt and pepper and spoon onto buns.

Adventures in Baking - Snickerdoodles

I love Snickerdoodles! They aren't too sweet and always taste homey. The secret is to use really good quality cinnamon. I like Penzeys blend. Also use coarse, flaky salt - try Maldon.

1. Sift 2 3/4 cups flour, 2 tsp baking powder, and 1/2 tsp salt together in a large bowl.

2. Cream 2 sticks unsalted butter with 1 1/2 cups sugar and 2 eggs. (I used my new Vitamix and it was a DREAM. Is there nothing it can do?)

3. Combine wet and dry ingredients and shape into balls. Roll each top in a mixture of cinnamon and sugar.

4. Back at 325 for 12 minutes.

Sunday Supper - Creamy, Light Potato Soup

Even though the weather's been sunny and warm, I've been craving soup all week. I thought this lightened version of potato soup would be great to try. Using roasted cauliflower instead of starchy potatoes saves you two-thirds the calories, plus roasting it deepens the flavor and softens the texture - making a great base.

1. Add 1/2 diced onion, 4 sprigs chopped fresh thyme, and 5 minced cloves of garlic to a large soup pan with oil. Season with salt and pepper and saute for about 5 minutes.

2. Add 2 peeled and cubed baking potatoes, 4 cubed Yukon gold potatoes, 1 bay leaf, and 5 cups of low sodium chicken broth.  Bring to boil than simmer covered for 35 minutes.

3. Roast 1 half head of chopped cauliflower  seasoned with salt and pepper on a greased baking sheet for 30 minutes at 450.

4. Place roasted cauliflower in a blender with 2 1/2 cups 2% milk and blend until smooth. Puree half the potato mixture until smooth leaving the other half chunky. Combine all together and stir in 1/2 cup fat free fromage blanc and chopped scallions. Add cheese, scallions, and shredded cheddar.

Sunday Supper - Baked Italian-Style Cauliflower

I felt like eating meat this week for lunch. I was really craving pasta bolognese but thought it may totally disrupt my digestive system after going with veggies the past couple of weeks so I made a lighter meat sauce to top some steamed cauliflower. Bread crumbs and cheese create a delicious crust. You almost don't miss the pasta!

1. Saute 1/2 half a diced yellow onion and 4 minced cloves of garlic in some olive oil. Add 1/2 lb ground beef, stirring until browned. Add salt, pepper and crushed red pepper.

2. Add 1 1/2 cups marinara sauce and 2 oz pitted and chopped kalamata olives to the meat mixture.

3. Steam 1 head of chopped cauliflower. Add to a baking pan and cover with the sauce.

4. Sprinkle with 1/4 cup parmesan cheese and 1/4 cup bread crumbs. Bake at 400 until top is brown and crispy.

Sunday Supper - Granny's Meatballs with My Red Sauce

My favorite thing in the world is a good meatball. I find it so comforting to cook something you're recommended to mix together with your hands. Meatballs and red sauce instantly remind me of my childhood and my family back East. I made these for some friends before we went to Octoberfest and there were no leftovers. I also tweaked the meat proportions because each time I make them I like to change up the ratios. This is what I did this time.

For the meatballs -

1. Put 1 lb ground chuck, 1 lb ground veal and 1/2 ground pork with 2 cups Italian flavored bread crumbs in a large bowl. Add 1 cup fresh chopped parsley, 1/2 cup grated cheese, 4 eggs, and 1 cup of milk.

2. Add 2 minced garlic cloves and 1 minced onion. Mix thoroughly and let sit for 30 minutes.

3. Roll into desired size and place on a foiled lined baking sheet. Bake at 350 for 30 minutes.

For the sauce -

1. Dice 1 onion and 3 cloves of garlic. Add to a large sauce pan with olive oil. Season with salt, pepper, and red pepper flakes. Add 2 tbs tomato paste for depth of flavor.

2. Once the aromatics are cooked through add diced fresh tomatoes. The size of the tomato will depend on the number used. I usually like to fill about a cereal bowl. Add fresh oregano, basil and parsley and stir.

3. Once cooked add a can of San Marzano diced tomatoes. Stir, add meatballs, and simmer until flavors mingle.

Sunday Supper - Bean & Cheese Enchiladas

I was feeling Mexican this week but wanted to go meatless so I decided on vegetarian enchiladas. I put them with rice and refried beans for plenty of flavor and protein to keep me full throughout the day.  Note - A lot of stores now carry beans and tomato products in BPA free cartons instead of cans.

1. Puree 2 cups low-fat cottage cheese until smooth. Transfer to a medium bowl and add 15.5 oz of black beans. Season with salt and pepper.

2. Working with one small corn tortilla at a time, spoon two tbs of bean and cheese mixture into the center. Roll around filling and place in greased pan seam side down. Bake for 10 minutes at 350.

3. In a medium saucepan, heat olive oil. Add 3 minced garlic cloves and 1 diced white onion. (Reserve a little onion to top the enchiladas.) Add three healthy shakes of chili powder and salt and pepper. Once cooked through whisk in 2 tbs white vinegar, 15 oz tomato puree, and 2 cups low sodium broth.

4. Bring sauce to a simmer and let boil for 5 minutes. Blend with an immersion blender until thick and smooth. Top enchiladas with sauce, cilantro, onions, and cheese.

There will be plenty of leftover sauce which will keep in the fridge for 1 week or in the freezer for 1 month. It's great to season rice or meat with.

Smooth Move - Heavenly Green Smoothie

Everyone knows I'm a huge fan of starting my day with a fresh green smoothie. This one in particular is delicious and full of benefits. The chlorophyll in each sip is calming, immunity-boosting, and cleansing for the blood. 

Blend all the ingredients below:

1. 1 head of celery

2. 1 bunch of rainbow chard

3. 1 green apple

4. 4 cups pea sprouts

5. 2 small cucumbers

6. 1 lemon

7. 2 cups filtered water

Sunday Supper - Roasted Asparagus with Boiled Leeks and Fresh Corn

I knew I wanted to have leeks this week for lunch. I love reserving the cookie water and drinking that throughout the day a la Why French Women Don't Get Fat. Leeks are also one of the best veggies you can have. They are mineral dense and filled with vitamins including calcium, iron, magnesium, phosphorus, potassium, vitamin k and vitamin a. They also contain two different carotenoids for eye health. In other words - eat your leeks!

1. Slice 2 lbs of leeks and wash in large bowl filled with water. Leeks are filled with dirt so let sit and clean throughly.  When water begins to boil lower heat and simmer for 30 minutes.

2. Slice the tops off of 4 heads of garlic. Put in individual muffin tins, drizzle with olive oil and tent with foil. Bake at 400 for 30 minutes. Once cool squeeze out the roasted garlic. Smash the cloves and season with salt and pepper.

3. Roast 1 bunch of asparagus at 350 for 15 minutes.

4. Add leeks to mashed garlic. Add the kernels of 2 fresh corn cobs and roasted asparagus. Sprinkle with parsley and squeeze lemon before eating.

Snack Attack Volume 7

Here are some of my latest favorite snacks that are great for that 3 pm energy lull. They are fresh, easy to make and pack and super filling. Try them all!

1. Salty Gorp - Mix 1 tbs lightly salted mixed nuts with 6 peanut butter-filled pretzel nuggets and 1 tbs wasabi peas.

2. Oven Roasted Sweet Potato Chips - Cut 3/4 lb sweet potatoes into 1/4 inch slices. Add olive oil, chili powder, salt and cumin. Roast for 20 minutes at 425.

3. Warm Broth - Heat 2 cups low sodium broth. Add oyster crackers, a squirt of lemon and a dash of hot sauce.

4. Cucumber "Chips" with Salsa - Cut 1/2 cucumber in thin disks. Dip into fresh salsa.

5. Baked Kale Chips - Drizzle one bag of cut kale with olive oil. Season with salt, pepper and nutritional yeast. Bake at 350 for 15 minutes. (Pictured above.)

Sunday Supper - Veggie Burrito Bowls

My latest obsession has been Santa Maria Pinquito Beans. Santa Maria, CA is known for their bbq and I came across this fantastic recipe and just had to try. I tracked down the beans - a specific variety that is small and produces a superior cooking liquid while still retaining it's firmness. I love them. I used a little bacon in the beans to give them that bbq smokiness but didn't add any animal protein so I'm calling this Veggie - Feel free to omit the bacon or add some chicken.

1. Cover 1 lb dried pinquito beans after washing and sorting. (I got mine from Rancho Gordo but if you can't find any use kidney or pinto.  Cook on low for 2 to 3 hours - until the beans are tender.

2. Dice 4 slices of bacon - make sure it's nitrate free - and cook in a frying pan. Add 1 chopped white onion, salt, pepper and ancho chili powder. Once cooked through add to beans and stir. Let flavors mingle for 5 to 10 minutes.

3. Cook Spanish Rice according to directions. Add a bunch of chopped cilantro.

4. Arrange on plate with chopped romaine lettuce, shredded cheese, tofu sour cream and scallions. Apply hot sauce liberally.

Sunday Supper - Wild Rice & Lentils with Baked Tofu

This is such an incredibly easy meatless recipe and super balanced and filling. You can make or use any of your favorite marinades. (I always think any marinade or rub that is tasty on chicken works with tofu.)

1. Press 1 package of extra firm tofu by layering with plates and paper towels. Put one plate on a flat surface, top with towels, add tofu, top with more towels, top with another plate and add some heavy cans. Press for around an hour, changing towels if necessary.

2. I like to marinade overnight. I was short on time so I used Soy Vay's after cutting the tofu into 1" cubes.

3. Bake for 20 minutes at 400. Serve with 1 cup wild rice and lentils.

Adventures in Baking - Fresh-Peach Drop Cookies

I love these cookies. Is there anything better than incorporating fresh fruit in dessert? I also love that these cakey cookies depend on the peaches for sweetness and have more of a biscuit-like taste. Yum!

1. Whisk together 2 cups flour, 3/4 tsp salt, 1/2 tsp baking soda, and 1/8 tsp ground cinnamon.

2. Cream 1 stick unsalted butter with 1 cup sugar. When fluffy add 1 egg and 1/2 tsp pure vanilla extract.

3. Combine flour and butter mixture. Add 2 diced large peaches and 1/4 cup peach jam.

4. Bake at 375 for 11 minutes.

Sunday Supper - Pasta with Zucchini

I've been doing really well with eating meatless the past couple weeks so I decided to reward myself with some yummy pasta. The past few times I've been to the market the zucchini has looked amazing so I decided to go with this recipe.

1. Cook 8 oz fresh pasta. Before draining reserve 1 cup of cooking water.

2. Cook 4 sliced scallions with 2 minced garlic cloves in a pan with olive oil.

3. Add 1 lb zucchini diced and cook.

4. Add pasta water 1/4 cup at a time. Cook covered until tender.

5. Mix in pasta and parsley.

Sunday Supper - Spicy Cilantro Salad

I felt like getting a huge daily dose of green veggies so I decided to make this salad for lunch this week. If you don't like things too spicy remove the ribs and seeds from the jalapeno - I kept them in for some kick. You could also add chicken, beans or tofu if you want a more substantial meal.

1. Combine 1 head Boston lettuce, 1 sliced cucumber, 1 sliced jalapeno, 1 bunch cilantro and your favorite kind of sprouts.

2. Season with salt, pepper, sesame oil and lime juice.

Adventures in Baking - Grammy's Chocolate Cookies

These cookies are super simple. Since there aren't many ingredients make sure you use top quality cocoa powder, butter and vanilla. It makes a difference!

1. Cream 2 1/2 unsalted butter and 2 cups sugar in a food processor until light and fluffy.

2. Add 2 large eggs and 2 tsp pure vanilla extract.

3. Sift together 2 cups flour, 3/4 cup unsweetened Dutch process cocoa powder, 1 tsp baking soda and 1/2 tsp salt.

4. Slowly incorporate dry ingredients into the wet. Form dough into a ball and freeze for 1 hour.

5. Divide into balls, rolling each into sanding sugar. Bake at 350 for 10 minutes.

Sunday Supper - Barley & Red Bean Bowl

Barley is, in my opinion, so underrated. The versatile grain is low in fat and cholesterol free. It's also fiber-packed, curbs appetites, and is great for weight loss. The sweet, nutty flavor isn't bad either!

1. Bring 3 cups of low sodium vegetable broth to boil. Add 1 cup uncooked pearl barley. Reduce heat and simmer covered for 35 minutes.

2. In a large bowl combine 1 carton red kidney beans with 1 chopped green pepper, 1 chopped jalapeno pepper, and 1 chopped yellow pepper.

3. Add 2 tbs Worcestershire sauce, 1/4 cup olive oil, 1 minced garlic clove, and chopped fresh parsley.

4. Add cooked barley and season with salt and pepper.  Stir well.

Adventures in Baking - Raspberry Shortcakes

I only like sweet when it's balanced by salty, which is why I love these shortcakes. I'm also a sucker for red, white and blue desserts on the 4th and anything with raspberries. These came out really well and went over with the crowd.

1. In a food processor combine 2 1/2 cups flour, 1/2 cup sugar, 1 tbs baking powder, and 1/2 tsp salt with 1 stick of cold, unsalted butter until the mixture resembles coarse meal.

2. Transfer to a bowl and stir in 3/4 cup cold heavy cream, 1/4 cup buttermilk, and 1 cup raspberries. Mix until just combined.

3. Divide dough into 8 equal portions and shape into rounds. Place 1 1/2 inches apart on baking sheet and sprinkle with sanding sugar. Freeze for 15 minutes.

4. Bake at 400 for 20 minutes. Let cool, halve and serve with whipped cream and berries.

Weekly Obsession - Pickle Party

I have fallen for pickling - hard. I have invested in a large processing pot and enough jars and grosgrain ribbon to open a store. I decided to start my pickling adventure with the classic cucumbers - my coworker is very pregnant and I thought it would make a cute gift. She'll have to provide her own ice cream!

1. Bring 4 cups rice vinegar, 2 cups water, and 3 tbs salt to a boil in a medium pot, stirring the salt to dissolve.

2. Fill 8 sterilized jars with 2 tbs minced garlic, 2 tbs grated fresh ginger, and 1 thai chile.

3. Cut 6 lbs of cucumbers and tightly pack each jar.

4. Pour in boiling brine, leaving 1/2 inch headspace, making sure the cucumbers are submerged in the brine.

5. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes.

6. After the jars have processed turn off the heat and wait for the water to stop bubbling before removing the jars. Place the jars on a cooling rack and leave them until they are cool to the touch.

Sunday Supper - Brown Rice with Chicken and Peas

I was having a serious chicken craving but still wanted to go on the healthy side. (Since starting next Saturday I will be binging on margaritas in Mexico.) I found this rice side dish and added grilled lemon and herb chicken. It came out really tasty - fresh but filling!

1. Cook 1 cup brown rice.

2. Dice 1 onion and saute in olive oil with 1 tbs fennel seed, salt, and pepper.

3. Cook 1 package frozen peas.

4. Dice three lemon and herb grilled chicken breasts and sprinkle with chopped cilantro.

Adventures in Baking - Banana Blueberry Buttermilk Bread

I decided to bake something less sweet this week. I thought this bread would be a hit with the coworkers because it is naturally sweet from the fruit and has a nice tang from the buttermilk. Buttermilk also allows you to cut way back on butter and oils.

1. Whisk 3/4 cup buttermilk, 3/4 cup light brown sugar, 1/4 canola oil, and 2 eggs. Add 3 mashed up bananas.

2. Whisk 1 1/4 cup whole wheat pastry flour, 1 cup all purpose flour, 1 1/2 tsp baking powder, 3/4 tsp ground cinnamon, 1/2 tsp salt, and 1/4 nutmeg. Slowly incorporate the dry ingredients with the wet. Add 1 1/4 cup blueberries.

3. Transfer the batter to a 9x5 greased pan and bake at 375 for 50 minutes. Let cool at least 2 hours before slicing. 

Adventures in Baking - Milk Chocolate Cookies

These delicious cookies are oversized, chewy and loaded with chocolate. I like making them for my apartment super's family whenever he fixes something in my place.

1. Whisk 1 cup flour, 1/2 cup unsweetened Dutch-process cocoa powder, 1/2 tsp baking soda, and 1/2 tsp salt together.

2. Melt 4 oz good quality milk chocolate with 1 stick of unsalted butter in a double boiler.  Let cool slightly.

3. Combine chocolate mixture, 1 1/2 cups sugar, 2 large eggs, and 1 tsp vanilla in a large bowl. Fold in 4 oz milk chocolate chunks. Add dry ingredients.

4. Cook for 15 minutes.

Sunday Supper - Orzo and Spinach Salad

I wanted a hearty, meatless salad for the week so I decided to try this one. It's super versatile and can be made ahead - just let it sit at room temp for an hour before serving.

1. Saute 2 cloves garlic in olive oil until lightly golden. Transfer to a small bowl and add the juice from a lemon.

2. Cook 1 lb orzo, drain and set aside to cool.

3. In a large bowl mix orzo, dressing, 4 oz goat cheese, 1/4 cup red onion and dill.

Weekly Obsession - Kimberly Snyder's Glowing Green Smoothie

I recently bought celebrity nutritionist Kimberly Snyder's book The Beauty Detox Foods. Some of her ideas on nutrition make sense to me and some seem a bit radical - as with most diet/life style books. One thing I love about her diet is the Glowing Green Smoothie recipe. It promotes clear skin, strong hair and nails and an overall beauty glow. I've started having one every day for breakfast. The below makes enough for 6. I make the large batch on Sunday and freeze in BPA free plastic water bottles. Each night I take one out to thaw for the next day. Easy!

Ingredients
4 cups cold, filtered water
2 heads of romaine lettuce
2 bunches of spinach
4 celery stalks
2 apples (cored)
2 pears (cored)
2 bananas
1 juiced lemon
1 bunch cilantro
1 bunch parsley

A Vitamix is recommended but I used a Cuisineart Standard Blender and it worked fine - just roughly chop everything before you blend.

Sunday Supper - Lo Mein with Shitakes and Snow Peas

The secret to this tasty vegetarian dish is to use fresh pasta - not dried! I think the shitake mushrooms add enough to the dish but feel free to add shredded chicken or shrimp if you want more heft.

1. Cook 12 oz fresh linguine or spaghetti. Drain and rinse.

2. In a small bowl, combine 1/2 cup low-sodium chicke broth, 2 tbs oyster sauce, 1/2 tsp toasted sesame oil, and 1 tsp Chinese chile-garlic sauce.

3. In a large skillet heat 1/4 cup vegetable oil. Add 1/2 lb shitake mushrooms, stemed discarded and caps thinly sliced. Stir until brown. Add 1 tbs fresh, minced peeled fresh ginger and 1 minced garlic clove. Add 6 oz chopped and trimmed snow peas.

4. Stir in the sauce and 3 sliced scallions. Briefly cook until warm and serve with exta Chinese chile-garlic sauce.

Sunday Supper - Buffalo Chicken Salad

I have been craving chicken wings for about a week now. I found this salad to get me the taste for only 291 calories per serving. You're welcome.

1. Combine 1/2 cup crumbled blue cheese with 6 tbs buttermilk, 4 tsps red wine vinegar and pepper. Set aside for dressing.

2. Chop romaine lettuce, 1 seeded cucumber, 3 large carrots, and 3 stalks of celery. Mix and add 1/4 cup crumbled blue cheese.

3. Take the shredded meat from two chicken breasts, season with salt and pepper and add hot sauce.

Where to Eat - CafeOliveto

Last March when my parents visited we went to this great place in the East Bay. We had a lovely dinner here after a day of shopping on my mother's birthday. With my family it's obviously Italian.

We started with the above veggies and salumi. The beets were salt roasted with toasted almonds and they were amazing - perfectly cooked and seasoned. The roasted brussels sprouts with walnuts and balsamic vinaigrette were the favorite thing I ate that night - and we ate pizza! The salty walnuts with the sweet balsamic bring out the salty sweetness of the brussels sprouts. We ordered two. We also tried the salumi platter which was well done but pretty standard.

We wanted to try a pasta so we ordered the cannelloni of green garlic, hedgehog mushrooms and fonduta Val d'Aosta - an Italian cheese sauce made with fontina. This creamy pasta was so rich and earthy and the green garlic gave it the right amount of punch.

We finished with three pizzas, the first being the above. It had pork sausage, mozzarella affumicata, tomato and arugula. The classic combination of smoked cheese and pork is pretty hard not to please.

We had the above white pizza with butterball potato, garlic and Taleggio cheese. In my eyes white pizza should go one of two ways - potato or clam. This potato pie did not disappoint and the mild, fruity Taleggio was a nice twist.

The final pie we had was my favorite - the Napoletana with anchovies, tomato, chili flakes and oregano. This is my favorite type of pizza - a classic that just screams home.

Sunday Supper - Pasta with Meat Sauce

The girl who sits next to me at work had pasta with meat sauce for lunch last week and I've been craving it ever since. This recipe is my absolute favorite for a simple meat sauce.

1. Pulse 4 oz white mushrooms in a food processor and transfer to a medium bowl.

2. Pulse 1 large slice high-quality sandwich bread, 2 tbs whole milk, salt and pepper until a paste forms. Add 1 lb 85% lean ground beef and pulse until combined.

3. Heat oil in sauce pan until just smoking. Add mushrooms and 1 diced medium onion and brown. Stir in 6 minced cloves of garlic, 1 tbs tomato paste, and red pepper flakes.

4. Add 1/4 cup reserved tomato juice from a can of diced tomatoes and 2 tsp of fresh oregano. Add the meat mixture and cook until no longer pink but not browned.

5. Stir in 1 can diced tomatoes and 1 can crushed tomatoes. Simmer for 30 minutes.

6. Combine with 1 lb cooked pasta and top with shredded fresh basil.

Adventures in Baking - Strawberry Shortcake Cookies

I made these cookies today to bring in to my coworkers to brighten up everyone's Monday. I literally ate three in a row. They are beyond delicious.

1. Dice 12 oz of strawberries and add the juice from 2 lemons and 2 tbs sugar.

2. In a separate bowl whisk together 2 cups flour, 2 tsp baking powder, 7 tbs sugar and 1/2 tsp salt.

3. Cut in 6 tbs unsalted butter with a pastry cutter until mixture turns into coarse crumbs.

4. Stir in 2/3 cup heavy cream and strawberry mixture to form the dough.

5. Bake at 375 for 11 minutes.

Adventures in Baking - Spring Sprinkle Sugar Cookies

I hosted my second bake sale at work to benefit the National Kidney Foundation. We've walked for the past two years and last year we were the top fundraisers in California. This year we are hoping to be the top fundraiser nationally. The theme was Spring so I added some pastel sprinkles to chewy sugar cookie dough. I packaged them in adorable wrapping - thanks Martha Stewart - and they were a hit.

1. Whisk 2 and 1/2 cups flour with 1 and 1/2 tsp baking powder and 1/2 tsp salt.

2. Cream 2 sticks unsalted butter with 2 cups sugar, 2 eggs, and 1 tsp vanilla.

3. Slowly combine the the flour mixture with the butter mixture. Mix in sprinkles.

4. Bake for 12 minutes at 350.

Beauty Blabber - Korres Wild Rose + Vitamin C Advanced Brightening Facial

I am loving these work while you sleep face masks that are flooding the market. I recently tried the above from Korres and it's my favorite so far. It targets uneven skintone and dark spots and creates a brighter, glowing complexion. After only a week or so, I have definitely seen results and the combination of mask and night cream is an amazing time saver. (I for sure do not need another step in my regiment!)

I love the texture of this cream. It's super lightweight and is absorbed quickly into the skin. It literally smells like roses and hydrates without creating oil for my combination skin. Even with the recent increase in temperature I haven't been waking up sweaty.

There's been a ton of studies and literature about the benefits of vitamin C for the skin - especially when it comes to brightening. This is my first try and it's been a really positive experience. I can see myself incorporating more vitamin C rich products into my routine.

Sunday Supper - Spiced Shrimp with White Beans & Herb Salad

Spiced Shrimp with White Beans -
I love that this recipe is so simple and is made mostly from ingredients I always have in my pantry, spice cabinet and garden. All I need to pick up is the shrimp. I also love that it's a shrimp dish that is filling and tasty but doesn't have rice or pasta paired with it. Feel free to add some cooked couscous in place of the below salad if you want some carbs.

1. Cook 1 lb peeled and deveined medium shrimp with 1 chopped shallot in olive oil.
2. Season with salt, paprika, and ground coriander.
3. Add 1 can drained and rinsed white beans, 1/2 cup water, and 1/4 white wine vinegar until warmed through.
4. Sprinkle with fresh chopped parsley.

Herb Salad

This salad is my favorite salad ever. When you add lots of fresh herbs to your salad you don't need a complicated (or fattening) dressing. It's great as is or on top of a sliced baguette as tartines. You could also add chicken, salmon or tofu to make it substantial enough to stand on its own.

1. Chop fresh basil, tarragon, lemon thyme and parsley - or whatever you have on hand or in your garden.

2. Add to arugula and shave Pecorino cheese on top. Mix well.

3. Dress with olive oil, fresh lemon juice and coarse salt. 

Snack Attack Volume 6

I've been trying to have as many whole fruits and veggies as possible these days so that's been reflected in my snacks. Try these five healthy and yummy snacks this week!

1. Steamed Green Beans with Salt & Lemon - Do a quick steam and then sprinkle with coarse salt and a squirt of lemon.

2. Dark Chocolate with Nut Butter - Sandwich squares of dark chocolate with cashew or almond butter.

3. Roasted Spiced Pumpkin Seeds - Roast shelled pumpkin seeds with lime juice and chili powder.

4. Sweet Raspberry Dip - Mix 1/2 cup raspberries into one container of plain Greek yogurt. Use cut up pears as dippers.

5. Lemon-Parm Popcorn - Sprinkle popcorn with lemon pepper and freshly grated Parmesan cheese.

Weekly Obsession - Microgreen Garden

I started a microgreen garden this week. I've always been partial to these little greens with big flavor. I decided on garlic chives, arugula and bull's blood beet. Between these and my herbs I'll have the best tasting salads on the block! They're supposed to be easy to grow and I should see results within the week. I'll keep everyone posted on my progress.

Where to Eat - Fremont Diner

When my parents were visiting we took a day trip up to Sonoma for a little wine country fun. We stopped for lunch at the Fremont Diner and my world was forever changed. This place is basically an expanded roadside stand. It has an outdoor dining area under a big white tent that is outfitted with bright teal picnic tables. Behind the restaurant is where the chickens and pig graze - the very ones customers eat. How about that for farm to table?

We started with the pimento cheese because frankly I must order it every time I see it on a menu. I knew it would be beyond delicious at such a genuine place. This Southern staple of cheese, mayo, pimentos, and spices is so close to my heart. Here it was served with bread, celery and the most amazing pickles and and onions. It had a nice kick to it but was mild enough that my heat sensitive mom could have a bite or two. Needless to say I ate my fair share.

My brother had the above "Prince's Chicken." This speciality originates in Nashville and I love the story behind it. It reportedly came to fruition after a scorned woman decided to teach her cheating husband a lesson for stepping out. She made his fried chicken super spicy but he turned out to love it any way. I was supposed to split this with my brother but after taking a small bite I knew it was not going to happen. Chris loved it, but sweat a lot.

My dad had a couple of the mini fried chicken sandwiches. These simple beauties are probably what I order for my last meal. Dinner rolls topped with fried chicken, mayo, pickles and iceberg is my idea of perfection. I had my mandatory bite to cool my mouth after the Prince's Chicken.

I got the cheese burger and it was delicious. The waitress informed me I could have pimento cheese on top and I almost cried. Add to this crispy fries and some more tasty pickles and I was a happy camper. I am so lucky this place is a drive away or I'd be huge!

Sunday Supper - Pickle & Chicken Wraps

I knew I wanted to do a soup and sandwich this week for lunch. I also was craving meat so I decided to go with a healthed up classic. I love a simple fried chicken sandwich - just fried chicken, pickles, mayo and some iceberg on a roll. With some easy switches it can taste almost as good and just as satisfying. Just don't think about fried chicken while you eat it!

1. I put some lemon pepper mayo and dijon mustard on a whole wheat tortilla.

2. I lined up some bread and butter pickle chips and shredded roast chicken breast - keep the skin on if you want more flavor and take it off if you want less fat.

3. Top with a sprinkle of cheese and some spinach and wrap. 

Where to Eat - Dopo

I went to this cute little Italian place with my family when my parents visited. We sat outside on a gorgeous night. They had cute little wool blankets on the backs of the chairs for when the sun went down! I also loved how their menu was arranged a la carte and by platters for two, three, and four.

We started with the above veggie platter for the table. On the left is the conserva of cardoons and potatoes. It was my first time having artichoke thistle. This springtime farmer's market treat basically tastes like artichokes and is used in Italian and Spanish cooking. It had great flavor and tasted super fresh. In the middle is roasted fennel with sun dried tomatoes and pine nuts. This was my favorite of the three. Usually I find sun dried tomatoes to be a bit overpowering but paired with the braised fennel and pine nuts it was a winning combination. On the right are roasted radishes, which were simple and delicious.

We also got the above house pizza - aka the dopa. This four cheese pizza has an optional layer of anchovies underneath. Although usually I get out voted we were able to do half with anchovies and I was a very happy gal - so so good!

For my dinner I had the lasagnette alla ravanusa. Ravanusa is a section of Sicily so I assume this is how they do lasagna there. I am a fan. I liked that there wasn't too much sauce and the noodles were thick and crisp. The meat sauce was also the best I've had.

Sunday Supper - Lentils and Radicchio with Honey-Glazed Walnuts

For lunch this week I decided to try this vegetarian salad spiced with some Middle Eastern flavors. The freshness of the herbs with the bitter radicchio, sweet honey and salty pecorino create the perfect balance of layered flavors. The lentils and walnuts round out the tastes and textures as well as adding a punch of protein.

1. Cook 1 and 1/4 cups green lentils with 2 bay leaves.

2. Combine 1/4 cup honey, 1/4 tsp red pepper flakes, 1/2 tsp ground turmeric, and a heavy pinch of salt. Stir well and add 1 tsp water to create a thick paste. Add 1 cup walnuts to honey paste and spread on a baking sheet at 300 for 15 minutes.

3. Drain lentils and return to the pan. Discard the bay leaves. Add 1/4 cup olive oil, 1/4 cup honey, and 3 tbsp red wine vinegar to the warm lentils. Stir until incorporated. Season with salt and pepper.

4. Pour 1/4 cup olive oil into a pan. While the oil is heating, cut 1 head of radicchio into 8 wedges. Place in oil and sprinkle with salt. Cook wedges for 1 minute on each side.

5. Add lentils, walnuts, shaved pecorino sardo, and chopped dill, parsley, and basil to radicchio. Mix gently.

Beauty Blabber - Twistband Headbands

I got one of these little beauties in my March BirchBox and have been wearing the heck out of it. It's perfect for holding back stray hairs while I bike and doesn't pull my hair at all. They also make hair ties, which I'm going to look into as well. Goodbye breakage.

Sunday Supper - Energy-Revving Quinoa

I decided to make this crazy easy dinner for the week. The longer it marinates the tastier it is so it keeps well and is a fast and fresh alternative for post workout dinners - just scoop a cup serving onto a plate and you're done!

1. Mix 1 cup cooked quinoa with 1/3 cup black beans, half a container of halved cherry tomatoes, and 1 sliced scallion.

2. Add fresh lemon juice, olive oil, and a handful of chopped parsley. Season with salt and pepper.

Weekly Obession - New York Mouth

I recently stumbled across this online shop and am in love! It has tons of small batch food products, monthly subscriptions and super cute gifts. I could do without all the references to "indie food," which sounds like a Portlandia sketch, but the products are really interesting. There's all sorts of products ranging from apple pie chocolate bars to dried zucchini veggie chips. (Get it? - A to Z?!). My picks are the everything bagel flavored pasta, blue cheese black pepper shortbread, and martini pickles.

The gifts all arrive with a handwritten card, reusable tote, and are grouped in the most adorable themes. There are your standards - the Hot Stuff Taster features spicy pickles, kimchi and chili spiked lollipops - and the more niche like the Peanut Butter & Jelly Taster or the Total Jerk which contain peanut butters and jams and various jerkies. There are also seasonable gifts like the Passover or Easter Tasters - complete with giant chocolate Moses or Jesus. They usually come in varying sizes and prices so you can give/get a little or lot.

Friends be warned - I am going to use these for basically every occasion!