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.

Mango Guacamole

Traditional guacamole gets a twist from the addition of sweet mangoes

We eat a lot of avocados in California. Everyone thinks of L.A. as a place where everyone juices and eats kale salads, but it's avocado that I think everyone is the most obsessed with. We buy a bag of them at our farmers market every week and end up throwing them in a salad, making avocado toast, or using a few slices to garnish pretty much any dish I make. For the Super Bowl, I wanted to do a twist on traditional guacamole and chips, so I made this chunky mango version (inspired by a recipe in The Sprouted Kitchen cookbook). Ripe mangoes have a similar texture to ripe avocados, so it makes for a seamless pairing. The mangoes cut through the creamy richness of the avocados, the spice of the serrano, and the bright acidic lime juice. It makes a great dip for tortilla chips, but it would also make a lovely accompaniment to a simple piece of grilled fish.


Related Recipes:
- Traditional Guacamole

- Queso Fundido Dip
- Warm Spinach Artichoke Dip


Mango Guacamole:

• Finely dice 4 large, ripe avocados and 2 small, ripe mangoes and place in a bowl.
• De-seed and mince 1 serrano pepper and 1 large shallot and add to the bowl, along with the juice of 1 1/2 limes.
• Add in a pinch of kosher salt and 1/2 c. minced fresh cilantro and stir to combine. Taste for seasoning and adjust as needed.
• Serve with tortilla chips.

Serves six-eight (appetizer)

Fontina & Prosciutto Crack Bread

This addicting party appetizer is called "crack bread" for a reason

I have been seeing crack bread recipes on blogs and Pinterest for months, and it was only a matter of time before trying my own version. This massive loaf of sourdough bread is scored all over, soaked with garlic butter, and stuffed with melty fontina cheese and salty prosciutto. As the bread bakes, the cheese melts and oozes into the cracks of the bread and the prosciutto crisps up. Guests can easily snack by pulling out fingers of the cheesy, buttery bread. It's a "wow" dish that was perfect for our Super Bowl party but would also be great for a potluck or any other occasion when you need to feed a crowd.


Related Recipes:
- Savory Leek & Mushroom Bread Pudding
- No-Knead Bread
- Herbed Ciabatta Stuffing


Fontina & Prosciutto Crack Bread:
Ingredients
- 1 large loaf of sourdough bread, unsliced
- 1 lb. fontina cheese, grated
- 8 paper-thin slices of prosciutto
- 1 stick (4 oz.) butter
- 4-6 cloves of garlic, minced

Recipe

• Preheat the oven to 350F.
• Cut the loaf of bread in 1" horizontal slices, then cut it into 1" vertical slices, making sure not to cut all the way through so that the whole loaf stays intact.
• In a microwave-safe bowl, combine the butter and garlic and heat until butter is melted and garlic is sizzling.
• Pour the melted butter all over the bread, then stuff the bread with the fontina, making sure to shove the grated cheese down into all the cracks.
• Place the bread on a baking sheet and loosely cover with foil.
• Bake for 15 minutes, then remove the foil and wind the prosciutto in between the cracks of the bread.
• Bake, uncovered, for another 15 minutes.
• Let cool slightly, then transfer to a platter and let guests dig in.

Serves eight

Baked Cranberry Brie in Puff Pastry

A festive and easy appetizer for the holidays

Baked brie is such a crowd-pleasing appetizer, and this version with cranberry sauce is super festive for the holidays. In college, one of my roommates would always make a version of this dish for our Christmas party and I remember all of us girls huddling around the plate as soon as it came out of the oven. The puff pastry forms a flakey crust around the molten brie, which mixes with the sweet-tart cranberry sauce as it bakes. When you cut it open, the cheese oozes out and is perfect to spread onto a cracker, while the edge pieces of pastry are nice bites on their own. The best part of this dish is how simple it is - you only need a few ingredients and less than five minutes to prep it. You can even assemble the brie package earlier in the day and keep it in the fridge until you're ready to put it in the oven. It's a no-fuss dish that looks impressive and that everyone will love.

Note: You can swap out the brie with another similar cheese, such as camembert.


Related Recipes:
- Poached Cherries with Goat Cheese
- Baked Honey & Walnut Brie
- Great Grandmother's Cheeseball


Baked Cranberry Brie in Puff Pastry:

• Preheat the oven to 375F.
• Roll out 1 sheet of de-frosted puff pastry to 1/4"-1/8" thick.
• Place one 8 oz. wheel of brie cheese in the middle of the pastry, then spread 1/4 c. of cranberry sauce* on top of the cheese.
• Fold the ends of the pastry over the cheese and crimp to secure it in a little package. Trim extra pastry if needed.
• In a small bowl, whisk together 1 egg and a splash of water. Brush a little of the egg wash over the pastry.
• Bake the cheese in a baking dish for 30-35 minutes, or until the pastry is golden brown.
• Let cool slightly, then serve with crackers, sliced fruit, etc.

Serves six-ten (appetizer)

*I used a chunky fresh cranberry sauce that gave it some texture.

Roasted Shrimp Cocktail

Roasting the shrimp in the oven puts a little twist on the classic shrimp cocktail

Shrimp cocktail has been a popular appetizer for decades and is guaranteed to get eaten at just about any party. Typically, shrimp cocktail consists of poached shrimp that has been chilled and is served alongside a red ketchup-based cocktail sauce. This recipe is an updated version based on one from the Barefoot Contessa and calls for roasting the shrimp in the oven and serving it warm or room temperature. The roasted shrimp are not only more delicious than the cold poached shrimp, but they're even easier to prepare: just toss the shrimp with a little oil, salt, and pepper, spread onto a sheet pan, and cook in the oven for about eight minutes. The high heat helps to bring out the shrimp's sweetness for juicy shrimp that have much more flavorful than the cold, dry shrimp you find on some seafood platters. The cocktail sauce can be prepared up to a day in advance and kept in the fridge until ready to serve. Arrange everything on a platter and serve with a couple lemon wedges for an inviting appetizer that's perfect for your next party.


More Shrimp Recipes:
- Shrimp with Three-Herb Chimichurri
- Green Gazpacho with Chile-Rubbed Shrimp
- Bay Shrimp Gratin


Roasted Shrimp Cocktail:
For Cocktail Sauce

• Combine 1 c. ketchup, 2 tbsp. prepared horseradish, 1 tsp. worcestershire sauce, and several dashes of hot sauce in a bowl.*

For Shrimp

• Preheat the oven to 400F.
• On a large rimmed baking sheet, combine 2 lb. peeled and de-veined shrimp,** 2 tbsp. olive oil, and a large pinch of salt and pepper.
• Roast the shrimp for 8-9 minutes, or until pink and opaque.
• Let shrimp cool slightly, then arrange on a platter and serve with cocktail sauce and slices of lemon.

Serves eight-twelve (appetizer)

*I used Texas Pete.

**I used medium-sized shrimp, about 15-18 per lb.

Prosciutto-Wrapped Truffled Breadsticks

Thin breadsticks dipped in truffle butter and wrapped in prosciutto

Maybe because we are staying local for Christmas this year or because we got a taste of a white Christmas when we were in snowy Minnesota last week, but I'm really feeling the holiday spirit this year.  We got a big tree, decked out the rest of our house, and invited friends over for a party last weekend. We didn't have enough seating to do a sit-down dinner, so we transformed our dining table into a buffet and had a bunch of finger foods for people to graze on all night. These breadsticks from
The Mozza Cookbook were one of the most popular dishes and they are so easy to make. Store-bought grissini are broken in half, dipped in truffled-butter, and then wrapped in thinly-sliced prosciutto. They look beautiful stacked on a platter and are a fun alternative to a charcuterie plate.


Related Recipes:
- Parmesan-Stuffed Bacon-Wrapped Dates
- Prosciutto & Melon Kabobs
- Parmesan & Black Pepper Crackers


Prosciutto-Wrapped Truffled Breadsticks:
Ingredients
- 20 grissini or thin breadsticks, snapped in half
- 6 tbsp. soft butter
- 1/2 tsp. truffle salt
- 20 paper-thin slices of prosciutto, ripped in half

Recipe

• In a small bowl, mix the butter and truffle salt together.
• Roll/dip the snapped end of a breadstick in the butter and then loosely wrap in prosciutto.
• Repeat with remaining breadsticks.

Makes forty breadsticks

Parmesan Black Pepper Crackers

These homemade buttery cheese crackers are the perfect compliment to a cold cocktail

I got the new Huckleberry cookbook over the weekend, which features recipes served at one of our favorite local restaurants, Huckleberry. I've already tried to recreate some of their dishes on this blog before (like this and this), but I'm thrilled that I can recreate the real deal now. I already tried my hand on an amazing summer quiche and used leftover crust to make these parmesan black pepper crackers. They're buttery and a little crumbly, like a savory shortbread cookie. Because they already have so much rich cheesy flavor, I'd recommend serving them as-is, without any toppings or dips.

Note: Feel free to adjust this recipe to include different cheeses, herbs, chile flakes, etc. The logs of dough can be wrapped tightly in plastic wrap and frozen for up to a month, so you can slice and bake these crackers anytime you have guests stop by.


More Appetizer Recipes:
- Great Grandmother's Cheeseball
- Crab Dip
- Parmesan-Stuffed Bacon-Wrapped Dates


Parmesan Black Pepper Crackers

• In a food processor, combine 3/4 c. all-purpose flour, 2 tbsp. whole wheat flour, 2 1/2 tbsp. rye flour, 1 1/2 tbsp. sugar, 1 tbsp. grated parmesan cheese, 1 tbsp. grated gruyere cheese, 1/2 tsp. baking powder, 1 tsp. salt, and 1/4 tsp. ground black pepper.
• Pulse a couple times, then add in 4 oz. cubed, cold, unsalted European butter and pulse 3-5 times to break up the butter into large pea-sized pieces.
• Add in 2 tbsp. very cold water and pulse another 4-5 times.
• Dump the dough onto an unfloured surface and press together to form a ball.
• Flatten the ball into a disk, wrap in plastic wrap, and refrigerate for at least an hour.
• Preheat the oven to 350F.
• Roll the dough into a 2" wide log and flatten on all four sides to form a squared-off log.
• Cut the log into 1/4" slices and arrange the crackers into a single layer on a lined baking sheet.
• In a small bowl, whisk together 1 egg with a splash of water.
• Lightly brush the egg wash onto the crackers, then immediately sprinkle them with flaked sea salt, ground black pepper, and finely grated parmesan cheese.
• Bake the crackers for 15-20 minutes, or until golden brown.
• Let cool, then transfer onto a plate and serve.

Serves ten-twelve

Green Gazpacho with Spice-Rubbed Shrimp

Cold gazpacho with spicy grilled shrimp makes a great appetizer or light lunch

Most people say that Labor Day marks the end of summer, but in L.A. the weather doesn't cool down until well into October. The past few weeks have been super hot, almost unbearable since we don't have air conditioning at our house. The last thing I want to do is turn on the oven, so cold, easy-to-make meals are the way to go. This green gazpacho with spice-grilled shrimp was a recipe I tested for Food52's "Best Warm Weather Soup" recipe contest the other week. The soup is a twist on classic gazpacho and replaces ripe red tomatoes with green tomatoes and avocado. The contrast of the cold soup and the spice-grilled shrimp is super refreshing, fresh, and healthy. Serve the gazpacho in shot glasses with shrimp dangling over the side for a fun party appetizer or spoon into bowls and serve a skewer of shrimp on the side for a light lunch. The gazpacho would also be great on its own if you want to keep it vegetarian. Try serving with grilled baguette smeared with goat cheese.

Related Recipes:

- Jalapeño Corn Soup with Seared Scallops
- Mixed Seafood Soup
- Grilled Pesto Shrimp Pizza

Green Gazpacho with Spice-Rubbed Shrimp:

For Shrimp

• Heat a grill to high.
• In a small bowl, combine 1/2 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. garlic salt.
• Sprinkle the spice mixture and 1 tsp. canola oil over 1/2 lb. peeled and deveined large shrimp.
• Divide the shrimp onto skewers.
• Grill the shrimp for 4 minutes, turning halfway through.
• Let the shrimp cool to room temperature before serving with the soup.

For Gazpacho

• In a food processor, combine 1 c. chopped green tomatoes,* 1 c. chopped persian cucumbers, 2 tbsp. chopped yellow onion, 1/2 peeled ripe avocado, 1 chopped celery stalk, 1 peeled garlic clove, 1 tbsp. fresh cilantro, 1 tbsp. fresh mint, 1 tbsp. fresh basil, and 1/2 tbsp. diced jalapeño.
• Season with 1/2 tsp. kosher salt, 1 tbsp. extra virgin olive oil, 2 1/2 tbsp. red wine vinegar.
• Blend until smooth, then check for seasoning.
• Refrigerate the soup for at least an hour and up to overnight.
• Check for seasoning again before serving and adjust if necessary.

Serves two-three (light meal)

Serves six (appetizer)

*Or tomatillos.

Jalapeño Corn Fritters

Tender savory pancakes that taste just like fresh summer corn

There isn't a dish with fresh summer corn that I don't love. I put it into pastas, make it into soup, throw it into salads, and eat it straight from the cob. These jalapeño corn fritters from Bon Appetit is another recipe to add to the list of favorites. I actually think that calling them "fritters" is a little misleading because they aren't deep-fried and actually cook up like tender, savory pancakes. The batter is made from little else than pureed fresh corn, jalapeños, and a little bit of flour and egg to bind it. It's easy to make the batter in the blender or food processor and then just ladle it into a skillet to cook. The fritters are tender and taste exactly like fresh sweet corn with a little kick at the end from the chile. These would make a great side dish or appetizer, or spoon some cook black beans on top for a satisfying vegetarian meal.


More Corn Recipes:
- Corn, Potato, & Bacon Chowder
- Corn, Avocado, & Arugula Salad
- Corn, Potato, & Cheese Chile Rellenos


Jalapeño Corn Fritters:

• Combine 2 eggs, 1/4 c. flour, 2 tbsp. parmesan cheese, and 1/2 tsp. kosher salt in a blender or food processor.
• Pulse until just combined, then add in 2 c. fresh corn kernels, 1 thinly sliced scallion, and 1/2 chopped jalapeño.*
• Pulse a few more times, making sure to leave some larger pieces of corn in the batter.
• Heat 2 tbsp. canola oil in a large skillet over medium high heat.
• Ladle in 1/4 c. amount of batter and cook for 6-8 minutes, flipping halfway through.
• Repeat with any remaining batter and serve hot.

Serves two (main course) - four (appetizer)

*Remove the seeds if you're worried it will be too spicy.

Prosciutto & Melon Kabobs

A fun take on a classic Italian dish

I recently had a great plate of prosciutto and melon at Cotogna in San Francisco. The idea is so simple: just high-quality prosciutto, an Italian cured ham, and ripe cantaloupe melon sprinkled with a bit of lime zest. It's a dish that requires no cooking and barely any time to assemble, but the sweet and salty flavors really work together. I recreated the dish at home to have with cocktails before we went out for a late dinner date and served the prosciutto-wrapped melon on wooden skewers for a fun presentation. It would make a great appetizer for a party, especially a cocktail party, because it requires no utensils and can be eaten with one hand (while the other hand holds a drink). Despite how easy it is to make, it's a true Italian classic and something that looks impressive to serve to people.


Related Recipes:
- Grilled Peach, Burrata, & Prosciutto Salad
- Poached Cherries with Goat Cheese
- Parmesan-Stuffed Bacon-Wrapped Dates


Prosciutto & Melon Kabobs:

• Cut 1/2 ripe cantaloupe melon into 2" pieces.
• Wrap half pieces of thinly-sliced prosciutto* around each piece of melon.
• Slide 3-4 pieces of prosciutto-wrapped melon onto wooden skewers.
• Sprinkle the zest of 1 lime on top.

Serves eight

*You'll need about 8-10 slices of prosciutto.

Grilled Chicken Wings with Jalapeno Yogurt Dip

For a lighter take on buffalo wings, try these grilled salt-and-pepper wings with spicy yogurt dip

I've been making an active effort to try and vary the cuts of meat that I buy and incorporate less expensive and less popular cuts into my cooking. Because only certain cuts of meat are really popular (with chicken, breasts are by far the most common), there's a lot of value in cooking with other parts of the animal. Not only are you getting a great deal, but you'll also be cutting down on waste and helping out your local butcher (try to buy local and humanely raised meat whenever possible). And then there's the fact that less popular cuts of meat can be truly delicious, sometimes even tastier than the more popular cuts. Case in point: chicken wings. They're not just for tailgating and I'd argue that they taste a whole lot better than boneless skinless chicken breasts.

This recipe calls for simply grilled wings that are only seasoned with a little canola oil and salt and pepper. The wings cook on medium-medium high heat so that the skin can render and crisp up without causing too many flare ups that can burn the chicken. I serve the chicken wings with a spicy yogurt sauce (inspired by this Bobby Flay recipe) made from charred jalapenos (which I cook on the grill alongside the wings) and fresh herbs. The heat from the chiles and the creaminess of the yogurt mimics the flavors of traditional buffalo hot wings and blue cheese dip, but with a lot fewer calories. It's a quick and easy meal and makes a fun dinner on weeknights.


More Chicken Wing Recipes:
- Grilled Honey-Lime Sriracha Wings
- Buffalo Wings with Blue Cheese Sauce
- Sweet & Spicy Asian Wings


Grilled Chicken Wings with Jalapeno Yogurt Dip:
For Jalapeno Yogurt Dip

• Heat a grill to high.
• Lightly coat 5 jalapeno peppers and 3 scallions with canola oil.
• Grill the peppers for 8 minutes, turning occasionally, until charred. During the last 3-4 minutes, add the scallions to the grill.
• Transfer the peppers to a plastic bag and let steam for a few minutes. Rub off the charred skins and remove the seeds and stems.
• Place the peppers, scallions, 1 bunch of parsley leaves, 1 bunch of basil leaves, 1/4 c. olive oil, and a large pinch of salt in a blender or food processor and puree until smooth.
• Stir in 1/2 c. Greek yogurt and taste for seasoning.*

For Grilled Wings

• Heat a grill to medium high.
• Toss 2 lb. chicken wings with 2 tbsp. canola oil and salt and pepper.
• Grill the wings for 15-20 minutes, flipping once or twice, until crispy and cooked through.
• Serve the wings with jalapeno yogurt dip.

Serves four

*Dip can be made two days ahead and kept in the fridge.

Smoked Salmon Tartines with Fried Capers

A twist on traditional bagel and lox, these open-faced sandwiches can be eaten for breakfast, lunch, or dinner

One of the joys of being an adult, especially an adult without kids to feed, is that you can really eat whatever you want for dinner. Now that summer is nearing its peak, I find myself wanting less elaborate well-rounded meals and less time in the kitchen, opting for simpler fare and a glass of wine in our backyard. These smoked salmon tartines (lightly adapted from Bon Appetit) were a heavenly way to end a hellish workday and were so simple to make. Just toast some bread, spread it with mascarpone, and top it with sliced smoked salmon and few garnishes. The pickled red onion and fried capers (my new obsession!) add a ton of texture and brightness to the dish and can be made in advance for quicker final assembly. It would make a great breakfast, since it's so similar to the classic loaded bagel with lox, or a great party appetizer if used with smaller slices of bread.


Related Recipes:
- Potato Pancake with Smoked Salmon & Greens
- Radish and Butter Tartine
- Fig & Goat Cheese Crostini


Smoked Salmon Tartines with Fried Capers:
For Pickled Onions

• Thinly slice 1/2 red onion and place in a bowl with 1/4 c. red wine vinegar.
• Let the onions sit for at least an hour (or up to a few days in the fridge).
• Drain off liquid before using.

For Fried Capers

• Heat 1/4 c. canola oil in a skillet over medium high heat.
• Drain and rinse 1 tbsp. capers and pat very dry.
• Fry the capers in the hot oil for about 30 seconds, then remove with a slotted spoon and drain on a paper towel.

For Tartines

• Heat a grill, grill pan, or skillet to high.
• Slice a small sourdough boule* into four 3/4" thick slices and brush with olive oil.
• Grill the bread for 3 minutes per side, or until nicely charred and toasted.
• Let the bread cool a bit, then spread each toast with 1 tbsp. of mascarpone cheese and a sprinkle of salt and pepper.
• Take a slice or two of smoked salmon (you'll need about 1/2 lb. total) and lay it over the bread, then top with some pickled red onions, fried capers, and minced chives.

Serves two (entree) - four (appetizer)
*Or any other country-style bread that you can slice yourself.

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)

Quinoa-Stuffed Artichokes

Steamed artichokes filled with a flavorful quinoa stuffing

Artichokes are one of my favorite vegetables but I don't make them all that often because they take some time and effort to clean and prep. They've been selling them all over our farmers' market the past few weeks (a sure sign that spring is here), so I came up with this recipe for quinoa-stuffed artichokes. It's basically a marriage between a steamed artichoke and a quinoa cake. Each artichoke is steamed, cleaned, and then stuffed with a filling made from cooked quinoa, breadcrumbs, parmesan, and the chopped stems of the artichokes. The stems are really as tender and delicious as the artichoke hearts and often to go to waste because people don't know how good they are. I was lucky enough to find artichokes with very long stems for this recipe, but if your artichokes have short stems then you can cook another artichoke and chop up the heart to use in the stuffing instead. This dish makes a beautiful appetizer or side dish or a light vegetarian entree.

Note: This recipe definitely takes some time to put together. I highly recommend steaming the artichokes and cooking the quinoa in advance so that the final dish can be assembled quickly for a weeknight meal. It's a great way to use up leftover quinoa, too.


More Artichoke Recipes:
- Raw Artichoke & Mixed Greens Salad
- Crispy Roasted Baby Artichokes
- Warm Spinach Artichoke Dip


Quinoa-Stuffed Artichokes:

• Cut the stems and 2" of the top off 3 large artichokes, pull off any tough or bruised outer leaves, and use a pair of kitchen scissors to trim the sharp pointed edges off any remaining leaves.
• Place the artichokes, stem-side down, and the severed stems in a large pot and fill with 1/2" of water.
• Cover the pot with a lid and cook for 25-35 minutes, or until a sharp knife easily slides into the stem-side of the artichokes.
• Let the artichokes cool, then cut them in half lengthwise and scoop out the hairy choke and most of the center leaves. Cut off the tough outer layer of the stems and dice the tender inner stems.*
• Meanwhile, cook 1/2 c. quinoa according to package directions and let cool.**
• In another pot, add 1 tbsp. olive oil and 1/2 diced onion and sauté until softened, about 4-5 minutes. In the last minute, add in 2 cloves of minced garlic.
• Mix the onion and garlic in with the quinoa, along with the diced artichoke stems, 1/3 c. panko breadcrumbs, 1/4 c. grated parmesan cheese, 1 lightly beaten egg, the zest of 1 lemon, a large pinch of salt, and a pinch of red chile flakes.
• Place the artichokes, halved side up, into a baking dish, then spoon the quinoa mixture into the hollowed cavity. Top with a little more breadcrumbs, cheese, and a drizzle of olive oil.
• Add a 1/4" of water, stock, or white wine to the bottom of the baking dish and place in a 375F oven.
• Cook for 25-30 minutes, or until the tops are golden.
• Let cool slightly before serving.

Serves six (appetizer)

Serves two (main course)

*Can be cooked, cleaned, cooled, and stored in an airtight container in the fridge a day or two in advance.

**Can be cooked, cooled, and stored in an airtight container in the fridge several days in advance.

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.

Warm Spinach Artichoke Dip

This hot, creamy spinach and artichoke dip will be the star of your next party

Everyone loves a good creamy dip at parties and warm spinach artichoke dip is at the top of my list. It's not something I eat often, but it was the perfect thing to serve at our Super Bowl party. It's definitely not a highbrow food (I did a more gourmet crab dip last year), but it strikes a cord as one of those guilty pleasures that pairs perfectly with a few beers and an afternoon on the couch with friends. This recipe, slightly adapted from The Pioneer Woman, is a slightly-fancier version of the classic and contains five different cheeses and fresh baby spinach. And - hallelujah! - it contains absolutely zero mayo... because the only thing grosser than mayo is warm mayo (somehow I still love this avocado aioli, though). Instead, the creaminess comes from a big block of melted cream cheese and whole milk. Hey, I never claimed this dip was low-fat.


More Indulgent Dip Recipes:
- Queso Fundido Dip
- Baked Buffalo Wings & Blue Cheese Dip
- Mozzarella & Italian Sausage Queso


Warm Spinach Artichoke Dip:

• Melt 3 tbsp. butter in a large skillet and add in 6 minced garlic cloves.
• Cook the garlic for 1-2 minutes over medium heat, or until fragrant but not yet brown.
• Add in 8 oz. baby spinach and cook for another 2-3 minutes, or until the spinach wilts.
• Scrape the spinach onto a plate and let cool slightly before chopping.
• Meanwhile, add 8 oz. chopped, defrosted artichoke hearts to the skillet.
• Cook artichokes for 3-4 minutes, or until starting to take on a little color, then add to the chopped spinach and set aside.
• Return the skillet to the heat and wipe clean with a paper towel.
• Melt another 3 tbsp. butter with 3 tbsp. all-purpose flour and whisk until smooth.
• Add in 1-1 1/2 c. whole milk and whisk until smooth. Add in a pinch of salt and pepper.
• Stir in 8 oz. cream cheese, 1/2 c. grated parmesan, 1/2 c. crumbled feta, 1/2 c. grated Monterey Jack cheese, and 1/2 c. pepper jack cheese.
• Stir the cheese mixture until all the cheese has melted and the mixture is smooth, then stir in the spinach and artichokes.
• Pour the dip into a buttered baking dish and sprinkle with more grated jack cheese.*
• Bake in a 400F oven for 20 minutes, or until bubbling and starting to brown on top.
• Serve with toasted pita wedges, tortilla chips, crudites, etc.

Serves eight-ten

*The dip can be assembled at this stage and kept in the fridge for a day until baked.

Burrata with Persimmon-Pomegranate Relish

Fall fruit and creamy burrata make for an unexpected cheese course

Persimmons and pomegranates are some of the quintessential early winter fruits. I use pomegranates all the time as a salad topping (seen in this baby spinach salad and this crispy quinoa salad) and love their burst of tart flavor. Persimmons are a fairly new fruit that I'm warming up to, but they really shine in this relish. There are two kinds of widely-available persimmons: fuyu, which can should be eaten slightly-soft, and hachiya, which cannot be eaten until they are incredibly soft and almost-liquid. I could only find ripe hachiyas for this persimmon-pomegranate relish, which was inspired by something I saw in The A.O.C. Cookbook. Using diced fuyus would lead to a much different and chunkier-style dish, although I'd imagine it would be equally delicious. The relish is tangy and slightly sweet, but the shallots and cilantro keep it on the savory side. It makes a great cheese course when paired with creamy burrata (any type of triple cream cheese would be a good alternative) and we used the leftovers on top of grilled pork chops later that night.


Related Recipes:
- Grilled Peach, Prosciutto, & Burrata Salad
- Fresh Mozzarella & Fava Bean Crostini
- Heirloom Tomato & Burrata Caprese Salad


Burrata Cheese with Persimmon-Pomegranate Relish:

• In a bowl, combine 1 minced shallot, 2 tbsp. lemon juice, and a pinch of salt.
• Scoop the soft, liquidy flesh out of 1 ripe hachiya persimmon and add to the bowl, along with 1 tbsp. of pomegranate juice.*
• Whisk together, then gently stir in 1 c. of pomegranate seeds and 2 tbsp. roughly chopped cilantro.
• Check for seasoning and adjust as necessary.
• Gently pull apart 2 balls of burrata cheese** and place on a platter.
• Spoon the persimmon-pomegranate relish on top (you probably won't use all of it). Serve with toasted baguette.

Serves two-four (appetizer)

*I just took a little bit of juice from the pomegranate after I removed the seeds. One pomegranate will be more than enough for this dish.

**I like to let the burrata warm up to room temperature a bit by leaving it out for 20 minutes or running the balls under warm water for 30 seconds.

Parmesan-Stuffed Bacon-Wrapped Dates

A sweet and salty appetizer that your guests will love

I love bacon. But when the bacon-wrapped everything trend was at its culinary peak, I got sick of it showing up in dishes it shouldn't. Some foods truly aren't better with bacon, but these bacon-wrapped parmesan-stuffed dates (recipe taken from The A.O.C. Cookbook) sure taste delicious. I usually find dates a little cloying, but the savory cheese and smoky bacon play off the date's sweetness and form a perfect balance. The recipe couldn't be simpler: just stuff pitted dates with a little chunk of Parmesan and then wrapped them up in a thin piece of bacon. I actually think it's really fun to sit around and make these and even recruited my husband (who usually only steps foot in the kitchen to grab a beer from the fridge or wash dishes) to help out. This would be a great project to get kids in on, too. The dates can easily be prepped hours before a party, stored in the fridge, and then popped into the oven after guests arrive. We served these as part of our New Year's small plates feast and they were gone within minutes.


More Appetizer Recipes:
- Mozzarella & Italian Sausage Queso Dip
- Fig & Goat Cheese Crostini
- Baked Potato Bites


Parmesan-Stuffed Bacon-Wrapped Dates:

• Preheat the oven to 400F.
• Cut a small block of Parmesan cheese into matchstick-sized pieces and stuff a piece of cheese into each center of 24 pitted dates. Squeeze the opening of the dates closed.
• Cut 12 thin slices of bacon in half so that you have 24 pieces.*
• Tightly wrap a piece of the bacon around each date and place seam-side down on a baking sheet.
• Bake in the oven for 10-15 minutes, or until bacon is crispy and cheese has melted.
• Let cool slightly, then arrange on a platter and serve.

Serves five-six

*The bacon must be thin or it won't get crispy. Lightly stretching the bacon before you wrap the date in it will help.

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.