Kale & Date Salad

A fall salad with raw kale, sweet dates, and salty parmesan cheese

Weirdly enough, some of the foods I've been drawn to most often during my pregnancy are leafy greens. There's definitely still a lot of carbs and ice cream going on in my diet, but my body has been craving vegetables and hearty greens like kale are at the top of my favorites list. This is certainly not the first kale salad I've featured on this site but it's special enough to be added into the rotation. We get catered lunch from Lemonade at one of my company's offices, and this is my version of one of the salads they provided. The combination of sweet, caramel-y dates with the salty cheese and crispy capers add lots of flavor to the raw kale. I pair it with a pretty acidic dressing to counterbalance the sweetness, which also makes this a good salad to pair with a rich main course. This would be delicious alongside braised meat or a fall stew but is hearty enough to have for a light lunch with some good bread.

Note: I am lucky enough to buy dates from a vendor at my local farmers market. If you can do the same or buy them from a specialty store, it's worth seeking out really good ones. If not, medjool dates from the grocery store will work fine - just make sure they aren't too soft since you need to slice them and mix them in the salad.


More Kale Salads:
- Kale, Brussels Sprouts, & Hazelnut Salad
- Kale Ribbon Salad with Parmesan & Garlic Vinaigrette
- Delicata Squash, Pepita, & Baby Kale Salad


Kale, Date, & Parmesan Salad:
Ingredients
- 1 bunch lacinato kale, washed, dried, stems removed and thinly sliced into ribbons
- 1/3 lb. dates, pitted and thinly sliced
- 1/4 c. parmesan cheese, shaved into pieces with a vegetable peeler
- 1/4 c. olive oil + a little more
- 3 tbsp. capers, drained and patted dry
- 2 tbsp. red wine vinegar
- 1/2 tsp. honey
- kosher salt
- black pepper

Recipe

• Heat a small pan over high heat. Add in a glug of olive oil and add in the capers.
• Cook the capers, shaking the pan often, for 2 minutes, or until crispy. Set aside.
• In a large salad bowl, whisk together the vinegar, honey, and a big pinch of salt and pepper. Slowly whisk in the olive oil until combined.
• Add in the kale and mix very well with the dressing, working it through the leaves with your hands to massage and tenderize the kale.
• Add in the dates, parmesan, and capers and mix again. Check for seasoning and adjust if necessary.
• Serve and enjoy. This salad can sit in the fridge or at room temp for several hours.

Serves four - six (side dish)

Blueberry Muffins with Cinnamon Streusel

Tender muffins, bursting with juicy blueberries and sprinkled with a cinnamon crumb topping

One of the most common questions people ask me about my pregnancy is "have you had any weird cravings?" and, so far, the answer is no. I am just hitting the 20 week mark, halfway through my pregnancy, and am happy to report that my appetite has significantly improved since the first trimester. I'm certainly hungry, but I wouldn't categorize any of my food cravings as unusual (although they might be a little random). A couple weeks ago, I got it in my mind that I really wanted muffins and found this recipe on Food52 for blueberry muffins with cinnamon streusel topping. Fresh berries are still wildly abundant at my farmers market and we ended up finding some of the sweetest, plumpest blueberries I've ever had to put to use in this recipe. As the muffins bake, the berries melt into jammy, juicy pockets and the cinnamon crumble gets crunchy. The addition of the lemon zest and not-too-much sugar keeps these berries from tasting too sweet or dessert-like. These kept in an air-tight container on the counter for four days, making them a perfect thing to grab for breakfast or snack throughout the week.

Related Recipes:

- Banana Poppy Seed Muffins

- Blueberry Coffee Cake

- Vanilla Raspberry Muffins

Blueberry Muffins with Cinnamon Streusel Topping:

Ingredients

- 2 c. all-purpose flour, divided

- 1 1/2 c. blueberries

- 1/2 c. + 2 tbsp. brown sugar

- 1/2 c. sour cream

- 1 egg

- 1/4 c. milk

- 1/4 c. canola oil

- 2 tbsp. melted butter

- 1 tbsp. baking powder

- 1 tsp. lemon zest

- 1/4 tsp. salt

- 1/4 tsp. ground cinnamon

Recipe

• Preheat the oven to 400F and grease or line a 12-cup muffin pan.
• In a mixing bowl, whisk together 1 3/4 c. flour, baking powder, lemon zest, and salt.
• In another mixing bowl, whisk together 1/2 c. brown sugar, sour cream, egg, and canola oil.
• Stir half the dry ingredients into the wet ingredients, then half the milk, then the remaining dry ingredients and milk. Mix until just combined, then gently stir in the blueberries.
• Divide the batter into the muffin tins as evenly as possible.
• In another bowl, whisk together the remaining 1/4 c. flour, 2 tbsp. brown sugar, cinnamon, and melted butter.
• Sprinkle the cinnamon streusel over the muffins and place the pan in the oven.
• Cook for 20 minutes, rotating the pan 1/2 way through, or until the muffins are lightly golden on top and the fruit is bubbling.
• Let cool on a rack and enjoy. Cool to room temperature before storing in an airtight container.

Makes one dozen muffins

Grilled Summer Vegetable Lasagna

Fresh summer vegetables layered with noodles and lots of cheese

We've been grilling a ton of vegetables this summer to use in tacos, grain bowls, and as simple side dishes. I love the variety of fresh produce available at our market this time of year when everything is in season and at its peak. This lasagna showcases some of my favorite summer vegetables - eggplant, squash, greens, and carrots - and layers them between tender noodles and lots of cheese. The recipe, which I adapted from Food52, calls for a few steps: grilling the vegetables, making a homemade tomato sauce, creating the ricotta filling, and soaking the noodles before assembly, which makes it a project to dedicate a couple of hours to on a weekend. That said, the results are worth the effort and the lasagna will feed a boatload of hungry people. My husband and I ate this for almost a week straight before it was finished and the leftovers taste even better than the original!


Related Recipes:
- Grilled Eggplant & Ricotta Roll-Ups
- Mushroom & Lamb Bolognese Lasagna
- Homemade Spinach & Ricotta Ravioli


Grilled Summer Vegetable Lasagna:
Ingredients
- 3/4 lb. no-boil lasagna noodles
- 1 lb. fresh mozzarella cheese, cut into thin slices
- 15 oz. ricotta cheese
- 28 oz. crushed canned tomatoes
- 14 oz. canned tomato puree
- 1 egg
- 3 large or 4 medium zucchini or summer squash, cut in half lengthwise
- 1-2 large Japanese eggplant, cut in half lengthwise
- 4 c. baby spinach or arugula or other similar green
- 1 onion, diced
- 1/2 bunch medium carrots, cut into coins
- 1/2 c. olive oil
- 1/4 c. grated parmesan cheese
- 1/4 c. white wine
- 1 tsp. dried oregano
- kosher salt
- black pepper

Recipe
Tomato Sauce

• In a large pot, heat 2 tbsp. olive oil and add in the onion and carrots. Cook for 4-5 minutes, or until starting to soften and brown.
• Add in the white wine and let it reduce by half, then add in the crushed tomatoes, tomato puree, oregano, 1/2 tbsp. salt, and a pinch of pepper.
• Bring the sauce to a boil, then let simmer for 20-30 minutes. Check for seasoning and add salt and pepper if needed.

Ricotta Filling

• Add the greens and a splash of water to a microwaveable container and microwave for 1-2 minutes, or until wilted. Wrap in a kitchen towel to squeeze out as much water as you can and roughly chop.
• Combine the greens with the ricotta, parmesan, egg, and a large pinch of salt and pepper.

Grill Vegetables

• Heat a grill or grill pan to high.
• Brush the squash and eggplant with olive oil and season with salt and pepper.
• Grill for 4-5 minutes, then flip and cook for another 4-5 minutes. Let cool slightly, then dice.

Assemble Lasagna

• Preheat the oven to 350F.
• Fill a large bowl with hot water and add in some of the lasagna noodles (don't add too many at a time or they will stick together).
• Add a layer of tomato sauce to the bottom of a large baking dish.
• Add a layer of noodles that have soaked for a minute in the hot water, overlapping them slightly in the pan and adding more noodles to soak in the water as you go.
• Add 1/3 of the ricotta mixture, then half of the grilled zucchini. 
• Add another layer of sauce, noodles, and ricotta and then all of the eggplant.
• Repeat with another layer of sauce, noodles, ricotta, and zucchini.
• For your final layer, add more sauce, noodles, sauce, and then cover the entire top with the mozzarella. Sprinkle with parmesan.
• Cover the pan with foil and bake for 30 minutes, then uncover and bake for another 30 minutes.
• Let cool slightly before slicing and serving.

Serves ten-fourteen

Individual Strawberry Tartlets

Buttery, flakey dough filled with jammy roasted strawberries

I made these strawberry tarts for my friend who is obsessed with mini-everything. She is a talented baker and loves sweets, so I knew that these individual-size desserts would be a hit. The recipe comes from the Huckleberry cookbook and calls for rolling out squares of buttery homemade dough and filling them with a mixture of fresh strawberries, melted butter, and brown sugar. The tarts bake in a hot oven, which roasts the berries and causes a thick puddle of sweet strawberry jam to pool in the middle. The house smelled incredible while these cooked, filling the air with the scent of caramelized sugar, butter, and fruit. Serve these warm or at room temperature with powdered sugar, whipped cream, or ice cream.

Related Recipes:

- Strawberry Crostada

- Nectarine Blackberry Galette

- Strawberry Cream Cheese Puff Pastry Braid

Mini Strawberry Tartlets:

Ingredients

For Dough

- 2 c. all-purpose flour

- 1 c. (16 tbsp.) unsalted butter, cold and cubed

- 1/4 c. white sugar

- 1/4 c. cold water

- 3/4 tsp. kosher salt

- 1/2 tsp. baking powder

For Filling and Assembly

- 3 c. fresh strawberries, hulled and halved

- 4 tbsp. unsalted butter, melted

- 2 tbsp. brown sugar

- 2 tbsp. white sugar, plus more for sprinkling dough

- 1/4 tsp. kosher salt

- 1 egg, beaten, with a splash of water or milk (this is egg wash)

- powdered sugar, whipped cream, or ice cream to serve

Recipe

• To make dough, pulse flour, sugar, salt, and baking powder in a food processor or mix by hand.
• Add in the butter and pulse or use a pastry cutter until pea-size pieces form. Pour in the water and pulse or mix a few times until dough starts to come together.
• Dump the dough onto a clean surface and press together with your hands until it holds together. Wrap in plastic wrap and freeze for 30 minutes or refrigerate for up to a few days.
• Take the dough out of the fridge and let sit for 10-20 minutes.
• Meanwhile, toss the strawberries in a bowl with the melted butter, brown sugar, white sugar, and salt. Set aside.
• Roll out the dough to a large square that's 1/8" thick. Trim edges until you get about 14" square.
• Cut the square in thirds in both directions to get 9 even squares. Combine the scraps of dough and roll out a few more squares if possible.
• Divide the strawberries in the middle of each square of dough, leaving a 1" border around the dough edges. Brush the edges with egg wash and fold over to form a little picture frame.
• Arrange the tarts on a parchment or nonstick mat-lined baking sheet and freeze for 20 minutes.
• Preheat the oven to 356F.
• Take the tarts out of the freezer and brush the edges of dough with more egg wash and sprinkle with sugar.
• Bake immediately for 30-35 minutes, or until the dough is darkly golden brown. Let cool on a rack.
• Serve warm or at room temperature.

Serves ten-twelve

Nectarine Blackberry Galette

A rustic fruit tart using summer berries and stone fruit

It's officially June and summer produce is all but here. One of my favorite things to do with sweet summer fruit is make a simple tart or crumble. This galette was made on a whim using homemade pie dough that I had in my freezer (you can use a good store-bought dough to save time) and ripe nectarines and blackberries I picked up at the farmers market. The combination of slightly tart berries and juicy nectarines yields a delicious flavor and gorgeous color contrast. I like to sprinkle the edges of the dough with turbinado sugar to give it some sparkle and a sweet crunch. It's a rustic and elegant dessert that is impressive enough to serve at a dinner party or bring to a friend's barbecue.

Note: The photograph above is a small two-person galette that I made for my husband and I to share, but the recipe below is adjusted to serve a group of six to eight.


Related Recipes:
- Peach Tart with Olive Oil Crust
- Mixed Berry Almond-Oat Crumble
- Strawberry Crostada


Nectarine Blackberry Galette:
Ingredients
- 1 round of pie dough, defrosted if frozen
- 3 nectarines, pitted and sliced
- 1 pint of blackberries
- 3 tbsp. white sugar
- 2 tbsp. lemon juice
- 2 tbsp. cold butter, diced
- 2 tbsp. heavy cream
- turbinado sugar, for sprinkling*
- all-purpose flour, for rolling out dough

Recipe

• Preheat the oven to 350F and line a baking sheet with parchment paper or a nonstick mat.
• In a large bowl, combine the nectarines, blackberries, white sugar, and lemon juice and stir to combine.
• Sprinkle some flour onto a board and roll out the pie dough into a circle that's 1/4" thick.
• Mound the fruit in the middle of the dough, leaving a 1" border around the edge.
• Fold the edges of the dough inwards, crimping as needed, to form a crust.
• Tuck the butter pieces into and on top of the fruit.
• Freeze the tart for 15-20 minutes. This will cool down the butter in the dough and help the galette hold its shape.
• Remove the galette from the freezer and brush the crust with cream. Sprinkle the crust immediately with turbinado sugar and place in the oven.
• Bake for 30-35 minutes, rotating once, or until the crust is a dark golden brown and the fruit is bubbling.
• Let cool slightly, then cut into wedges and serve.

Serves six-eight
*Also known as raw sugar or demerara sugar.

Duck Breasts with Cherry Salsa

Turn fresh cherries into a sweet-savory salsa for grilled or roasted meat

Fresh cherries are everywhere at our markets in L.A. I can buy a big bag of them, set them out on the table with a small bowl next to it for pits and stems, and they'll be gone before the afternoon is over. But when it comes to cooking with them, my favorite thing to do is use them in savory dishes. The fruit is so sweet on its own that it makes a really nice contrast to rich and fatty meats like duck. In this recipe, a simple pan-roasted duck breast is topped with a sweet and spicy salsa made from cherries, jalapeño, red onion, and cilantro. It's a quick meal and the only step that takes any time is pitting the cherries, but luckily you only need to pit a cupful. The salsa idea comes from a Raley's newsletter that my aunt sent me, and while the combination of cherries with raw onion and cilantro might sound odd, it really works together and tastes delicious. If you're not a fan of duck or have trouble finding it at the market, the salsa would also pair well with pork or lamb.


Related Recipes:
- Duck Breasts with Fig Sauce
- Poached Cherries with Goat Cheese
- Duck with Cherry Port Sauce


Pan-Roasted Duck Breasts with Cherry Salsa:
Ingredients
- 2 large duck breasts, skin on and boneless
- 1 c. fresh cherries, pitted and diced
- 1 jalapeño, seeds removed and minced
- 2 tbsp. red onion, minced
- 1 tbsp. fresh cilantro, minced
- 1/2 tbsp. fresh-squeezed lime juice
- kosher salt
- black pepper

Recipe

• Combine the cherries, jalapeño, onion, cilantro, lime juice, and a pinch of salt in a bowl and stir to combine. Check for seasoning and set aside.
• Meanwhile, heat a large heavy skillet over medium heat.
• Score the fat on the duck breasts in a criss-cross pattern with a pairing knife and season both side of the duck with salt and pepper.
• Add the duck to the pan, fat side down, and cook for 8-10 minutes, or until the fat has rendered and the skin is brown and crispy.
• Flip the duck over and cook for another 2-3 minutes. The duck should be pink in the center still.
• Let the duck rest for a few minutes, then slice and serve with the cherry salsa.

Serves two, with some salsa left over

Snap Pea & Burrata Salad

Sweet peas, fresh greens, and creamy burrata cheese make a lovely spring salad

Add burrata cheese (the creamier, sexier cousin of fresh mozzarella) to any salad and it becomes an instant hit. It works well with fruit, roasted vegetables, and even with lighter green salads like this recipe from April Bloomfield. The salad is a really fresh combination of raw sugar snap peas, peppery arugula, and mint and basil leaves tossed some lemon juice and olive oil, but the addition of burrata takes it to a whole new level. The cheese adds richness and body and makes this a show-stopping appetizer or side dish for a spring dinner party. I actually had this as a light supper alongside grilled baguette and made little crostini-like bites as I was eating this (highly recommended).


More Burrata Recipes:
- Grilled Eggplant with Burrata & Romesco
- Grilled Peach, Burrata, & Prosciutto Salad
- Burrata, Prosciutto, & Roasted Red Pepper Sandwich


Snap Pea, Arugula, Herb, & Burrata Salad:
Ingredients
- 8 oz. burrata cheese*
- 1/2 lb. sugar snap peas, strings removed, cut in half lengthwise
- 4 c. (loosely packed) baby arugula
- 1/4 c. fresh basil leaves, torn if large, plus more to garnish
- 1/4 c. fresh mint leaves, torn if large, plus more to garnish
- 3 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- salt, preferably fleur de sel or large flake salt**

Recipe

• Combine the sugar snap peas, arugula, basil, and mint in a large bowl.
• Add in the lemon juice and then the olive oil and toss to coat. Season with salt.
• On a plate or platter, rip the burrata apart to create a bed of cheese.
• Arrange the salad on top and drizzle with a little more olive oil and a sprinkle of salt.
• Serve immediately.

Serves four-six (appetizer or side dish)

*I like the balls of burrata packed in water, like Angelo & Franco or Trader Joe's.

**Maldon is a great choice - I love this little tin.

Little Gem Salad with Creamy Lemon Dressing

This quick side salad is the perfect mix of creamy and crunchy

Lately, I've been favoring sturdy lettuces in my salads instead of tender baby greens. There are tons of varieties of lettuce available at the grocery store and farmers markets nowadays, so you don't have to choose iceberg if you're looking for green with some crunch. My current favorite is little gem lettuce, which is like a mini version of romaine. Because it's less delicate than mixed greens, heartier lettuce can and should take on a heavier dressing. This creamy lemon dressing gets a richness from heavy cream but still feels light from the lemon juice. It's a great pairing with crunchy radishes and soft avocado and makes a lovely side salad to almost any main course.


Note: You can substitute little gem lettuce with romaine hearts and cream with creme fraiche or plain yogurt if needed.


Related Recipes:
- Green Salad with Grapefruit, Fennel, & Avocado
- Spring Pea Salad with Pea Shoots & Radish
- Butter Lettuce, Radish, & Gorgonzola Salad


Little Gem Salad with Radish, Avocado, & Creamy Lemon-Garlic Dressing:
Ingredients
- 4 heads little gem lettuce, chopped
- 6 radishes, thinly sliced
- 1 ripe avocado, thinly sliced
- 3 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 garlic clove, minced or pressed
- 2 tsp. heavy cream
- 1 tsp. dijon mustard
- kosher salt
- black pepper

Recipe

• In a small bowl, whisk together the lemon juice, garlic, mustard, and a pinch of salt and pepper, until smooth.
• Slowly whisk in the cream and then the olive oil. Taste for seasoning.
• Add the lettuce and radish to a large mixing bowl and toss with the dressing.
• Arrange slices of avocado on top and top with freshly ground black pepper.
• Serve immediately.

Serves two-four (side dish)

Fall Salad with Pomegranate, Butternut, & Feta

This vibrant fall salad looks as good as it tastes

Fresh produce gets all the love in spring and summer, but some of my favorite fruits and veggies are harvested in the fall and early winter. This salad is a recent favorite in our house and really showcases some of the great ingredients that are in season this time of year. It calls for a bed of mixed greens (I used a combination of mesclun, frisee, radicchio, and arugula) but is heavy on the good stuff, i.e. roasted butternut squash, pomegranate seeds, and feta cheese.  It's a nice mixture of textures and flavors and it's vibrant color makes it even more appetizing on a cold, grey day. It would make a lovely last-minute addition to your Thanksgiving table and will be even more welcome this weekend to detox after all the heavy eating.


Related Recipes:
- Persimmon, Pomegranate, & Arugula Salad
- Lentil, Butternut Squash, & Goat Cheese Salad
- Delicata Squash, Pepita, & Baby Kale Salad


Fall Salad with Pomegranate, Butternut, & Feta:

• Preheat the oven to 400F.
• Toss 1 c. small-diced butternut squash with 1 tbsp. olive oil and sprinkle with salt and pepper.
• Roast the squash for 25 minutes, or until soft and caramelized in some places.
• Let cool to room temperature.*
• Toss 6 c. mixed greens with the roasted squash, 1/2 thinly sliced red onion, 1 c. pomegranate arils, and 1/4 c. crumbled feta cheese.
• Add a pinch of salt, pepper, 3 tbsp. extra virgin olive oil, and 1 1/2 tbsp. balsamic vinegar.
• Toss well to combine and check for seasoning.
• Serve immediately.

Serves four-six (side dish)

*Can be made a few days in advance, stored in the fridge, and brought back to room temperature.

Persimmon, Pomegranate, & Arugula Salad

This vibrant salad is full of fall fruits, nuts, and greens

It wasn't until last winter that I really started liking persimmons, but I can't get enough of them now that it's fall and they're back at our farmers' market. There are two types of persimmons, but the fuyus are crunchy like an apple with a sweet flavor that has a hint of holiday spice to it. They're great to slice and snack on or to add to salads like this one here. The orange persimmons, ruby red pomegranate, purple radicchio, and green arugula make for a colorful, beautiful salad that you don't see with many recipes in the colder months. The salad has a variety of textures and flavors and makes a lovely side salad for a dinner party or holiday menu but is still filling enough to stand on its own for a vegetarian lunch.


Related Recipes:
- Burrata with Persimmon-Pomegranate Relish
- Spinach, Pomegranate, & Feta Salad
- Apple, Radicchio, & Arugula Salad with Parmesan Fricos


Persimmon, Pomegranate, & Arugula Salad with Walnuts:

• Add 1/4 c. walnut halves to a dry skillet over medium low heat. Toast the nuts for 3-5 minutes, or until nutty smelling and lightly browned. Let cool, roughly chop, and set aside.
• Meanwhile, whisk together 1 tbsp. pomegranate juice, 1 tbsp. balsamic vinegar, 1/4 c. extra virgin olive oil, and a pinch of salt and pepper. Set dressing aside.
• Peel and thinly slice 1 fuyu persimmon and combine with the walnuts, 1 thinly sliced shallot, 3 oz. arugula, 2 oz. chopped radicchio, and 1/4 c. pomegranate arils.
• Just before serving, toss the dressing with the salad and taste for seasoning.

Serves three-four (side dish)

Grilled Corn Salad with Red Onion, Feta, & Cilantro

A fresh and crunchy salad made from grilled corn and red onion in a jalapeño-lime dressing

My husband has been grilling nearly every night this summer, so I've been coming up with easy side dishes that we can throw on the grates while the rest of our meal is cooking. Corn on the cob is one of our go-to sides since it's cheap, in season, and only takes about a minute to prep before hitting the grill. This salad just requires a few extra minutes of effort to turn grilled corn on the cob to a delicious Mexican-inspired salad. The grilled corn kernels are tossed with a zippy jalapeño-lime dressing, thinly sliced red onion, salty feta cheese, and fresh cilantro. It's a refreshing salad that has a nice balance of sweet, spicy, and salty flavors. Use it as a summery side dish or try it as a relish on tacos.


Related Recipes:
- Corn, Arugula, & Avocado Salad with Jalapeño-Lime Salad
- Corn & Avocado Salad
- Corn & Chorizo Salad


Grilled Corn Salad with Red Onion, Feta, & Cilantro:
For Dressing

• Thinly slice 1 jalapeño and remove the seeds.
• Add 1 tbsp. freshly-squeezed lime juice and the zest of 1/2 lime to a bowl and add in the jalapeño and a pinch of salt and pepper.
• Slowly whisk in 2 tbsp. extra virgin olive oil.

For Salad

• Heat a grill to high.
• Remove the husks and silks from 3 ears of corn and lightly brush with canola oil and season with salt and pepper.
• Grill the corn for about 5 minutes, turning occasionally. Let corn cool slightly, then cut the kernels off of the cobs.
• Toss the corn kernels with 1/2 thinly sliced red onion and the dressing.
• Sprinkle with 3 oz. crumbled feta cheese and 1/4 c. fresh cilantro leaves.

Serves four (side dish)

Poached Cherries with Goat Cheese

Sweet and savory poached cherries liven up a cheese plate, grilled meat, and more

There's a drought in California this year, which means that there's a really short season for fresh cherries. Cherries are available at our farmers' markets now, but the demand and prices are high since they won't be around for long. I made sure to pick up a basketful the other week and used half to make this recipe for poached cherries from The A.O.C. Cookbook (the other half was for snacking). The cherries simmer with orange juice, port, and spices and take on an incredibly complex sweet and spicy flavor. I served them with aged goat cheese and slices of baguette at a weekend barbecue and used the leftovers on top of simple grilled pork chops for a quick weeknight meal. The cherries will keep in the fridge for a few days, so try spooning them over other meats (I think duck would be particularly delicious), cake, and ice cream, too.


Related Recipes:
- Burrata with Persimmon-Pomegranate Relish
- Brie with Honey & Walnuts
- Parmesan Stuffed Bacon-Wrapped Dates


Poached Cherries with Goat Cheese:

• Make a bouquet garni by wrapping 4 sprigs of fresh thyme, 2 bay leaves, 1 cinnamon stick, 3 star anise, 2 chile de arbol, and 1 tsp. peppercorns in cheesecloth and securing the pouch with twine.
• Pit 2 c. of fresh cherries and set aside.
• Meanwhile, bring 1 c. water and 1/4 c. sugar to a boil in a saucepan.
• Add in 3/4 c. fresh-squeezed orange juice, 1/2 c. port, the cherries, and the bouquet garni and lower to a simmer.
• Cook for 8-9 minutes, then strain the cherries out and add the liquid back to the pot.
• Bring the liquid to a boil and reduce by about 2/3.
• Strain the mixture and set aside to cool.
• Stir the cherries into the liquid and check for seasoning.
• To serve, spoon some of the cherries over aged goat cheese and serve with slices of baguette.

Serves six or more (appetizer)

Grilled Fava Beans

Grill fava beans in their pods for a simple and rustic side dish

It's early June and already summer produce is popping up at our farmers' market. With fava bean season nearly over, I made sure to pick up a couple pounds to enjoy before it was too late. Usually I go through the process of shelling the beans from their pods and then blanch and remove their outer skin before using them, but it's so easy to just throw them on a grill. This is barely a recipe and more of a concept - instead of going through all the prep work, just cook fava beans whole and let your guests shell and eat them like edamame. My friends had no problem eating the whole bean (skin and all), which actually has a starchier, more potato-like taste than peeled beans. It's a fun and unique side dish to serve at your next barbecue, and it's the perfect thing to enjoy on lazy afternoons and evenings when you want to sit around with some drinks and hang out.


More Fava Bean Recipes:
- Fava Bean Crostini
- Roasted Clams with Favas & Sherry
- Crab & Fava Omelet


Grilled Fava Beans:

• Heat a grill to high.
• Wash and pat dry 2 lbs. of fava bean pods and cut 1 lemon in half.
• Grill the fava beans for 3 minutes per side, or until the outsides are nicely charred and about 1/3 of the surface is blackened.
• At the same time, grill the lemons cut-side down for about 4-5 minutes.
• Transfer the beans to a platter, squeeze half of a grilled lemon on top, drizzle with extra virgin olive oil, and sprinkle generously with coarse sea salt.
• To eat, pop the beans out of their pod and enjoy.

Serves four-eight (side dish)

Roasted Carrots & Avocado with Lemon Dressing

This combination of warm carrots, creamy avocado, and lemon vinaigrette is one of my favorite side dishes ever

These roasted carrots with avocado and lemon vinaigrette are currently one of my favorite things to eat. It's actually just a lazier version of this carrot and avocado salad that I posted awhile back, but I prefer this stripped down version over the original. It's just roasted carrots (I used some gorgeous purple carrots from our farmers' market, but any old carrot will work) and ripe avocado slices that are drizzled with my everyday lemon-mustard-olive oil dressing. It's seems like an unusual pairing but the combination of flavors and textures and temperatures really work and make for a unique side dish or simple snack or lunch. I'm a strong believer that a proper meal needs to include some kind of starch, but this dish is so filling and satisfying that it makes a great substitute for roasted potatoes or bread. Give it a try as a side dish to grilled or roasted fish.


Related Recipes:
- Lemon Tahini Carrot Soup
- Cara Cara Orange, Avocado, & Butter Lettuce Salad
- Baked Sweet Potato Fries


Roasted Carrots & Avocado with Lemon Dressing:

• Preheat the oven to 425F.
• Peel 1 bunch of carrots and chop off the green tops.
• Cut the carrots lengthwise into uniform pieces no larger than the width of a finger and arrange on a baking sheet.
• Toss the carrots with 2 tbsp. olive oil and a large pinch of salt and pepper, then spread into a single layer on the baking sheet.
• Roast the carrots for 15-20 minutes, or until crisp-tender and browned in some areas.
• Meanwhile, whisk together 3 tbsp. lemon juice, 1 tsp. dijon mustard, and a pinch of salt and pepper. Slowly whisk in 1/4 c. extra virgin olive oil. Set dressing aside.
• Transfer the carrots and any juices to a serving platter, then scatter 1 thinly sliced avocado and 1 handful of chopped parsley* on top.
• Drizzle the carrots and avocado with the dressing and serve.

Serves two - four (side dish)

*Optional. Any other soft fresh herb (like cilantro) would work too.

Pesto Orecchiette with Chicken, Peas, & Fava Beans

This pesto pasta with chicken and vegetables can be served hot or cold

If you keep a well-stocked pantry and fridge, it's amazing how simple it is to whip up a quick and delicious weeknight meal. This pesto orecchiette was an impromptu weeknight meal that I threw together from a bunch of leftover bits and ends I had in my fridge. I've been getting in the habit of roasting a whole chicken every weekend, which we usually eat half of immediately and then shred the rest to keep in our fridge for snacking and to repurpose for another meal later in the week. I always buy a bag of arugula during my weekly trip to the farmers market, since I add a handful of it to garnish nearly everything I make these days. I also always keep a variety of dried pasta in my cupboards for when there's nothing else to cook (toss with butter and parmesan for the best dirt-cheap meal ever). This dish combines all of them, plus some random vegetables I had lying around and some homemade pesto I also had in the fridge. We ate this warm, but it would be just as good cold or room temperature in pasta salad form. Feel free to substitute whatever vegetables you have on hand (or use frozen peas), omit the chicken, or adapt it to whatever is currently taking up real estate in your kitchen.


Related Recipes:
- Pesto and Sundried Tomato Pasta
- Pesto Linguine with Farmers' Market Vegetables
- Pesto Orzo and Vegetable Salad



Pesto Orecchiette with Chicken, Peas, & Fava Beans:

• Bring a large pot of water to a boil and season with salt.
• Add in 1 lb. of orecchiette pasta* and cook until al dente.
• During the last 2-3 minutes of cooking, add 1 c. of fresh shelled peas to the boiling water.
• Drain the pasta and peas, reserving 1/2 c. pasta cooking water.
• Return the pasta and peas back to the pot over low heat, along with 1/2 c. shelled fava beans,** 1 c. cooked and shredded chicken, 1/2 c. pesto sauce, and some of the pasta water.
• Stir to combine and until the pesto coats everything. Add more pasta water as needed to moisten and salt and pepper as needed.
• At the last minute, stir in a few handfuls of wild arugula.
• Divide the pasta onto plates and sprinkle with a little bit of grated parmesan cheese.

Serves four-six

*Or any small pasta, such as small shells.

**To prepare favas, remove them from their pod, add to boiling water for 1 minute, and then slip the beans out of their tough outer skins.

Asparagus Pizza

Whole wheat dough topped with mozzarella, asparagus, scallions, and arugula

I've been spring vegetable crazy lately (see a list of my favorite spring veg recipes here) and this pizza was a great way to use up some of the bounty from our latest farmers' market trip. Just like eggs or pasta, pizza dough is a great canvas to add pretty much anything to. I go the extra step and make homemade dough, but it takes five minutes to throw together the night before and is definitely worth the minimal extra effort. This is a white pizza because I think that tomato sauce would complicate the tender flavors of the vegetables but it would be any easy change to throw in some sauce or drape a little prosciutto on top or customize it just about any way you like. I love the peppery addition of the arugula on top, which also eliminates the need for a side salad. It make a great one-dish meal and would also be a perfect party appetizer for a spring soiree.


Related Recipes:
- Whole Wheat Corn & Shishito Pepper Pizza
- Wild Mushroom & Caramelized Onion Pizza
- Spicy Broccoli & Onion Pizza


Whole Wheat Asparagus Pizza:

• Preheat the oven to 425F.
• Dust a surface with flour and roll out one ball of whole wheat pizza dough* to about 1/4" thick.
• Transfer to dough to a lightly-floured baking sheet and top with a layer (about 1 1/2 c.) of grated mozzarella cheese.
• Cut 1 bunch of thin asparagus in half lengthwise and thinly slice 2 scallions and scatter over the pizza.
• Sprinkle 1/4 c. of grated parmesan cheese on top and a pinch of salt and pepper.
• Bake for 12-15 minutes, or until the crust is brown and the cheese has melted and started to bubble along the edges.
• Let cool slightly, then sprinkle with a handful or two of wild arugula and a drizzle of extra virgin olive oil.
• Cut into pieces and serve.

Serves two-three

*Homemade or fresh store bought.

Crab & Fava Bean Omelet

A spring omelet that works for breakfast, lunch, or dinner

Eggs are always a mainstay in my diet, but lately I've been really into making omelets. This is a slightly fancy version, given the addition of lump crab meat and fresh fava beans. Combined with a bit of scallions and fresh-from-the-farmers-market eggs, it's a wonderful spring dish. It makes a great light meal for lunch or dinner, but there's something extra decadent about eating crab for breakfast.  It will change the way you experience the rest of the day, especially if you pair it with a mimosa.

Tip: The key to a great omelet is to spend the extra minute to really whip the eggs until completely smooth and slightly paler in color. This will cause the omelet to rise slightly and have a light fluffiness.


Related Recipes:
 - Fava Bean, Asparagus & Goat Cheese Omelet
- Crab Salad with Poached Eggs on English Muffins
- French Potato Omelette


Crab & Fava Bean Omelet:

• Whisk together 6 eggs, 1/4 c. half and half,* 1 tsp. lemon zest, and a large pinch of salt and pepper until it turns an even light yellow color in a mixing bowl.
• In another bowl, stir together 1/4 lb. of cooked lump crab meat, 1/4 c. shelled fava beans,** 1 thinly sliced scallion, and a pinch of salt and cayenne pepper.
• Melt a pat of butter in a small skillet over medium heat and pour in half of the eggs. 
• Swirl the pan so that a thin, even layer of eggs covers the whole skillet.
• After about a minute, spoon half of the crab mixture down the center of the eggs.
• Once eggs are mostly set, fold the outer halves of the omelette into the center of the omelet like a letter.
• Gently flip the omelette once and continue to cook until the eggs are just set.
• Transfer the omelette to a warm plate and repeat with remaining eggs and crab.

Serves two

*Or any milk or cream you have.

**To shell favas, remove from their pod, then add the beans to boiling water for 2 minutes. Rinse them immediately with cool water and then slip the beans out of their tough outer skin.

Spaghetti Aglio Olio with Romanesco

Spaghetti tossed with roasted romanesco and garlicky aglio olio sauce

They've been selling huge heads of romanesco at our farmers market lately. It's a striking bright green alien-looking vegetable that's a cross between cauliflower and broccoli and tastes great roasted, steamed, or sauteed. Here it's tossed with spaghetti, a super strong aglio olio sauce made with a ton of fresh garlic, dried chiles, and anchovies and topped with crispy gremolata breadcrumbs. The anchovies completely melt into the sauce and impart a wonderful salty umami flavor that's not at all fishy or overpowering. It's a simple, homey dish that makes a great weeknight meal and is just as good (if not better) reheated for leftovers the next day.


Note: If you can't find romanesco, this dish would be just as good made with broccoli or cauliflower.


Related Recipes:
- Whole Wheat Spaghetti with Broccoli Cream Pesto
- Spicy Broccoli & Onion Pizza
- Parmesan Roasted Romanesco


Spaghetti Aglio Olio with Romanesco:

• Preheat the oven to 400F.
• Bring a large pot of water to a boil over high heat.
• Meanwhile, remove the core from 1 large head of romanesco and cut into bite-size florets.
• Toss the romanesco with 1 tbsp. olive oil and a pinch of salt and arrange in a single layer on a baking sheet.
• Place the baking sheet in the oven and cook for 15 minutes, turning with a spatula once, or until the florets are tender and caramelized in some places.
• While the romanesco is cooking, add a large pinch of salt and 1/2 lb. of spaghetti to the boiling water and cook according to package directions.
• In a large skillet, add 3 tbsp. olive oil, 4-6 thinly sliced cloves of garlic, 2 crumbled chile de arbol,* and 2 anchovy fillets.
• Place the skillet over medium-low heat and cook until the garlic is fragrant and soft and the anchovies have melted, about 5 minutes. This is the aglio olio sauce.
• In another small skillet, melt 1 tbsp. butter and add in 1/4 c. breadcrumbs.**
• Toast the breadcrumbs until golden and crispy, then turn off the heat and stir in the zest of 1/2 lemon and 1 tbsp. minced parsley. Set aside.
• Add the romanesco to the aglio oil and toss to combine.
• Drain the pasta, reserving 1/2 c. pasta cooking water, and add the pasta to the skillet. Add some of the pasta water to moisten.
• Toss the pasta together with the sauce and romanesco for a minute or two.
• Divide the pasta onto plates and sprinkle the breadcrumbs on top.

Serves two-three

*Can substitute for 2 large pinches of red chili flakes.

**To make breadcrumbs, tear a piece of stale baguette into pieces, then pulse in a blender or food processor until ground into crumbs. Or use store bought panko breadcrumbs.

Three Easy Chicken Recipes

Quick and healthy chicken recipes are the perfect dinner solution for busy weeknights

Chicken breasts and thighs are ideal for weeknight meals because they are inexpensive, readily available, and cook quickly. We usually make chicken for dinner at our house at least once a week, so it's easy to get in a rut with the eating the same dish time after time. One way I switch things up is by using different cuts of chicken - sometimes we have boneless skinless breasts, sometimes we use chicken thighs, and sometimes we keep the bone in. It's an easy way to add variety to your meals and also helps to take advantage of whatever sales your butcher has on chicken at that time. And since chicken isn't the most flavorful meat on its own, I usually try to pair it with a quick sauce or topping to add more flavor. These chicken recipes are some of my favorite weeknight meals from my recipe archive and require no planning ahead. Just pick up the ingredients on your way home from work and you can have a healthy, delicious dinner on the table in well under an hour. Winner winner, chicken dinner.


Tip: Cook double the amount of chicken and repurpose the leftovers into enchiladas or fried rice the next night.


Favorite Quick & Easy Chicken Recipes:

• Oven-Roasted Chicken Breasts with Cilantro Chimichurri - Simple roasted chicken is paired with a fresh and flavorful herb sauce
• Mustard Milanese Chicken - Boneless skinless chicken breasts are coated in tangy mustard breadcrumbs and sauteed until golden and crispy
• Roasted Chicken & Grapes - Toss chicken thighs and red grapes in a pan, place it in the oven, wait 30 minutes, and dinner is ready.

*See the full list of Kitchen Sink Diaries chicken recipes here.

Cara Cara Orange, Avocado, & Butter Lettuce Salad

A vibrant winter salad adapted from Suzanne Goin's The A.O.C. Cookbook.

Christmas always means that I get a couple of new cookbooks from my wishlist. When I get a new book, I literally read the whole thing from cover to cover and then make a list of all the recipes that I want to try from it, which I add to my iPhone's already incredibly long list of pending recipes and ideas. One of the new ones I just received was Suzanne Goin's The A.O.C. Cookbook, which is based off dishes she makes at one of my favorite restaurants, A.O.C. I'm not even done reading it yet, but I already made an adaptation of one of her salads the other day. She categorizes her dishes by season, ensuring that the ingredients in this winter salad will be at their peak freshness and availability. I picked up the Cara Cara oranges, avocados, and butter lettuce at my local farmers market, although you could substitute whatever type of orange or soft lettuce is available closest to you. The creamy avocado dressing adds a richness to the tender lettuce and sweet orange segments and the hint of chile makes the whole thing pop. It's a fresh, bright way to enjoy winter produce and makes for an interesting side dish among more traditional cold-weather fare.

More Winter Salad Recipes:
- Beet & Blue Cheese Salad
- Farro & Root Vegetable Salad
- Kale Ribbon Salad with Parmesan & Garlic Vinaigrette

Cara Cara Orange, Avocado, & Butter Lettuce Salad with Creamy Avocado Dressing:

For Dressing

• Remove the pit from 1 large, very ripe avocado and scoop the flesh into a blender with 2-3 tbsp. fresh-squeezed lime juice, 1/4 c. water, and a large pinch of salt and pepper.
• Blend until smooth, then open the lid of the blender and slowly stream in 1/3 c. grapeseed oil* while the motor is running.
• Turn off blender immediately once all the oil is added and transfer to a bowl. Stir in 2 tbsp. heavy cream and check for seasoning.

For Salad

• Remove the core from 1 head of butter lettuce and wash and dry thoroughly.**
• Meanwhile, cut the skin off of 2 Cara Cara oranges, and then slice between the membranes of each section over a bowl to catch all the segments and juices.
• Remove the pit and skin from 1-2 ripe avocados and slice thinly. Season with salt and pepper.
• Toss the lettuce in a bowl with some of the dressing and a pinch of salt and pepper.
• Arrange the lettuce onto plates, then scatter some of the orange and avocado slices over, drizzle a little of the orange juice over, and a scatter 1/2 thinly sliced Fresno chili on top.

Serves two (light meal)

Serves four (side dish)

*Available at most grocery stores. Can substitute with a light olive oil.

**The best way to do this is to soak the lettuce leaves in a sink filled with cold water, then spin dry in a salad spinner. You can also wrap the wet lettuce in a dry kitchen towel and whip the towel around until the lettuce is dry.