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!

Snack Attack Volume 5

I just got a mandolin so I had to try out some fruit chips! Expect me to get my slice on in the weeks to come. Check out the below fresh snack recipes I've been whipping up in my kitchen.

1. Sichuan Pepper Apple Chips - Slice 2 apples and arrange on a baking sheet. Season with a blend of ground Sichuan peppercorns, salt and cayenne. Cook at 200 for 1 and 1/2 hours. Added bonus - your kitchen will smell great as they cook!

2. Top cucumber slices with hummus and a sliced chile - the perfect combination of sweet and spicy with crisp and creamy.

3. Banana slices topped with Nutella and a raspberry - a sprinkle of course sea salt will cut the sweetness and bring out the hazelnut.

4. Go beyond kale chips by baking swiss chard, beet or turnip greens for 8 minutes at 350 - it's nice to switch things up.

5. Pour one serving of almond milk over 1/4 cup frozen blueberries - the BEST alternative to ice cream ever.

Adventures in Baking - Buttermilk Biscuits

Drop biscuits are a much easier alternative to rolled biscuits. They should be crisp on the outside with a tender, flaky interior. The key to making the perfect drop biscuit is all about temperature. I like to individually freeze the biscuits to make them last longer.

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

2. Melt 1 stick of unsalted butter and let cool slightly. Mix in 1 cup chilled buttermilk until small clumps form. These lumps will slightly increase the height of the biscuit and create more of a contrast between the inner and outer texture of the biscuit.

3. Add buttermilk mixture to dry ingredients until just incorporated. Spoon 1/4 cup biscuits onto a greased cookie sheet. I prefer to use a muffin tin to create neater biscuits.

4. Bake at 475 for 12 minutes.

Sunday Supper - Tender & Creamy Green Salad

I'm still detoxing from a week of Italian food with my parents visiting. I decided to have a simple salad for lunch this week. Feel free to add chicken, tofu or shrimp to add some protein and make it more substantial. I'm pairing it with a serving of fruit.

1. Tear up one head of butter lettuce. Add 1 sliced shallot and a handful of snipped chives.

2. Whisk 2 tbs mayonnaise with 1/4 cup buttermilk and 1 tbs white wine vinegar. Season with salt and pepper and a squirt of lemon.

Where to Eat - The House

My friend Linda took me here for my birthday dinner back in December. I had heard a lot of buzz about it and we were pretty excited to check it out - I think it shows up in the top five listings on yelp for San Francisco restaurants. The food was tasty and the decor was super cute but the food styling felt dated. Everything we ordered was plated with a little too much care - it felt like someone back there was trying too hard. I also subscribe to the Coco Chanel jewelry theory of food - 2 things could have been eliminated from each dish to simplify it's appearance.

When we decided we wanted to have my dinner here we looked up the menu online and immediately decided we would eat the above deep-fried salmon rolls. The salmon is wrapped in seaweed, coated in won ton and fried until it is crispy on the outside and creamy on the inside. It is plated with a spicy slaw of carrot, cabbage and beansprouts and sprinkled with crunchy black caviar. The combination of flavors and textures is lovely and the quality of the fish is not compromised even though it is fried. I also love the spicy mustard dipping sauce.

Next we had the crispy white tempura shrimp served with avocado and greens. I think we should have ordered only one fried starter. I feel like I was a little overwhelmed by the double dose and these came off as kind of meh. I would have been happier with a full plate of greens and no shrimp. I also think the salmon was coated so well while the batter tasted greasy and the shrimp overdone. To be fair - I like my shrimp under.

I really loved the above white shrimp and chive dumplings but I'm a white girl from Connecticut so I'm not the best authority on them. I thought they were super tasty. The ponzu sauce had the perfect tang to it and none of the dumplings broken when dipped - a pet peeve of mine. I would definitely order them again and they were much lighter than the other appetizers we had.

We split the much raved about sea bass entree. It was marinated with a ginger soy sauce and was cooked to perfection. However, the circles of spray bottle squirted sauces and ruler stick length plantain chips were unnecessary and annoying. The sushi roll plopped on top was ridiculous. I would have preferred the edited version of the dish. All in all I would go back here but would be more selective on my menu choices. It definitely made me realize what a food minimalist I am!

Beauty Blabber - Benefit Fakeup

I love Benefit - it's local, it's girly, the packaging is always super cute and they come up with the most inventive, multi tasking products. I have pretty bad under eyes - dark genetic circles that do not go away no matter how much sleep I get or what products I buy. I have come to terms with this but am always looking for skincare and makeup to help out.

There are so many ways to go wrong in the concealer department. If you go too light you look like a reverse raccoon. If you put too much on your eyes can look cakey. Certain formulas dry out your eyes which emphasizes your wrinkles. I've often looked at my face mid day and thought why did I even put this on because it makes me look worse!

Enter Fakeup. This stuff is literally like chapstick for your eyes. The inner core contains the concealer, which comes in three colors - I went with the middle shade. It's surrounded by hydrating ring of vitamin e that keeps my perpetually dry under eyes looking less reptilian all day. Plus it looks like a lipstick and the ad campaign is a nod to Sherlock Holmes - adorable.

Weekly Obsession - Butter for goop.com

I'll admit it - when Gwyneth Paltrow decided to become a lifestyle guro I made fun of her. She named dropped and sounded super pretentious. I have to say - she wore me down. I didn't want to like her but her recipes are great, her gift ideas creative, and I am obsessed with her collaborations.

I recently snagged the Starker's Collection of Butter Nail Polish which consists of 3 nudes (Shandy, Crumpet, and Tea & Toast). I love a nude nail. It's appropriate for work while still being trendy and lasts longer because chips aren't as noticeable. Now if only I could afford one of her $900 cashmere throws...

Where to Eat - 4505 Meats

Once in awhile I get to have lunch out with my work bestie the lovely Linda. We usually don't get to get out much for lunch due to our busy schedules and it's always nice to get some fresh air, sunshine and good eats.

I've been singing the praises of 4505 Meats since she started back in October. They have my favorite cheeseburger in the city. It's simple, delicious, and uses quality ingredients. A lot of places use their meat products, which are amazing, but for me the ultimate experience is getting their burger at their stand at the Farmer's Market at the Ferry Building. (PS - They take cards!)

The burger has a grass fed, dry aged, beef from Magruder Ranch on a house made scallion and sesame bun. It's dressed simply with gruyere, lettuce and a secret sauce. They also have a myriad of condiments to add including ketchup, mustard, hot sauce, onions, sauerkraut and relish. I love these cheeseburgers - period.

We also decided to split their chimichurri fries. What is a burger without fries - even if you have to buy them separately (darn you SF!) These fries were delicious. Topped with red chimichurri sauce and a parsley aioli,  they have a great kick that is cooled by the mayo. One of these days I need to try another sandwich.

Sunday Supper - Pepper-Crusted Filets Mignons with Lemon, Garlic, & Parsley Butter and Carmelized Shallot Covered Greens

One of my favorite things to do is share a yummy, home cooked meal with someone I care about. Last Sunday I decided to make a steak dinner for my guy. I've found that I never order beef when I go out because I'm swayed by other dishes. I've noticed that menus in San Fran often have traditional preparations of beef and get more creative with other proteins. My meat and potatoes guy helped remind me that sometimes you just crave the traditional.

Pepper-Crusted Filets Mignons -
1. Heat 5 tbs cracked black peppercorns in 5 tbs olive oil on low heat until faint bubbles appear. Continue to cook at a bare simmer until peppercorns are fragrant (about 10 minutes). Remove from heat and set aside until room temperature.

2. Make sure any fat is trimmed on the filets and salt both sides of the meat. Rub with peppercorn mixture until thoroughly coated on all sides. Cover with plastic wrap tightly and refrigerate for at least an hour.

3. Preheat oven to 450 and place a baking sheet on the center rack so it warms. Put 2 tbs olive oil in a pan over medium heat. Wait until the pan just barely smokes. Place filets on the pan and cook for 3 minutes on each side without moving. This will create a nice sear. Transfer the steaks to the heated pan and cook for 7 minutes for medium rare. Remove and let rest for 10 minutes.

Lemon, Garlic, and Parsley Butter -
1. Take 1/4 stick of softened, unsalted butter. Mix in two handfuls of chopped parsley, 1 minced garlic clove, and two squirts from a lemon. Season with salt and pepper and top each steak after it rests.

Carmelized Shallot Covered Greens -
1. Mince 4 large shallots and add to oil in a skillet on medium high. Stir often until lightly browned. Add some water and cook, scrapping brown bits until dark brown.

2. Remove skillet from heat and stir in 1 tsp dijon mustard and 1 tbs red wine vinegar. Pour over greens, mix, and season with salt and pepper.

Sunday Supper - Red Lentil Curry with Crisp & Lemony Salad

I am a sucker for soup and salad for lunch. Fresh veggies and a cup of warm soup is a great, balanced and filling combination. I've been on an Indian kick lately so I decided to go with a curry and a bright, herby salad.

Red Lentil Curry:

1. Stir 2 tbs ground fresh ginger, 2 chopped cloves of garlic, and the chopped whites of 8 scallions into 3 tbs oil in a large sauce pan. Cook until fragrant.

2. Add 1 tbs curry powder and season aromatics with salt and pepper.

3. Add 4 chopped carrots, 1 russet potato, 1 cup red lentils and 4 cups low-sodium vegetable broth.

4. Bring to a boil than reduce heat and simmer for 20 minutes. Top with scallion greens.

Crisp & Lemony Salad :

1. Chop 1 head romaine lettuce, 1 cucumber and a bunch of dill sprigs.

2. Dress with olive oil and lemon juice.

Snack Attack Volume 4

My finger has finally somewhat healed from last month's cooking disaster so I'm back in the kitchen with renewed vigor and a wonky nail. I decided to feature the above dip I've been wanting to try for a bit in this last edition of Snack Attack. Don't let it's lack of picture personality fool you - it's a great, simple dip for crackers or veggies.

1. Tangy Pepperoncini Dip - Stir 1/4 cup mayonnaise into 1 cup nonfat plain Greek yogurt. Add 1/2 cup finely chopped pepperoncini and season with salt and pepper.

2. Endive with Chopped Pears & Blue Cheese - This classic combination is amazing wrapped up in some endive leaves.

3. Tomato and Cheddar on Toast - Toast one piece of wheat toast with a slice of your favorite cheese. Top it with a tomato and season with salt and pepper. This snack is tasty and full of fiber, calcium and vitamin c.

4. Frozen Grapes - This fun snack always reminds me of my sister and I sticking handfuls of grapes in the freezer when we were kids. Turns out we had the right idea. It's a super easy snack that gives you a serving of fruit and satisfies your sweet tooth.

5. Spiced Eggs - Slice a hard boiled egg, dip in olive oil and season with salt, pepper, and paprika. Spice and protein - what else do you need in a snack?