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)

Apple Cinnamon Pancakes

Celebrate fall with these hearty whole-wheat apple cinnamon pancakes

It feels nothing like fall in L.A., but that doesn't mean I'm not trying to fake it with my food. These pancakes are a great way to embrace apple season and are perfect for chilly weekend mornings. The pancakes are made with whole wheat flour, which adds heft and a slightly nutty flavor, and is at an almost 50:50 ratio of grated apples to batter. Because the apples are grated so thinly, they almost melt into the pancakes as they cook so that each bite is full of apples and cinnamon. It's a quick and easy recipe but the fall flavors would make it an ideal breakfast for the holidays. You can easily adjust the recipe to feed a crowd or scale it back for a casual morning for two.


More Pancake Recipes:
- Cinnamon Chocolate Chip Pancakes
- Dutch Baby Pancake with Sautéed Apples
- Classic Fluffy Flapjacks


Whole Wheat Apple Cinnamon Pancakes:
Ingredients
- 4 Granny Smith apples, peeled and grated on the large holes of a box grater
- 1 1/2 c. milk
- 1 c. whole wheat flour
- 1 c. all-purpose flour
- 2 eggs, beaten
- 1/4 c. sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- butter, for greasing the pan
- powdered sugar and maple syrup, to serve

Recipe

• In a mixing bowl, combine the flours, sugar, baking powder, salt, and cinnamon.
• In another mixing bowl, whisk together the milk, eggs, and vanilla.
• Stir the wet ingredients into the dry ingredients until just combined, then stir in the apples.
• Melt some butter in a skillet or griddle over medium to medium-high heat.
• Working in batches, drop the batter in large spoonfuls in the pan. Wait for bubbles to appear on the surface of the pancakes and for the bottom to get golden brown, then turn and cook for another couple minutes.*
• Stack pancakes on a plate or keep warm in a low oven while you cook the rest of them.
• To serve, dust with powdered sugar and drizzle with maple syrup.

Serves four

*Do not have the pan too hot or the pancakes will get too dark on the outside and not cook enough on the inside.

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

Peach & Almond Clafoutis

A fluffy, custardy baked pancake with fresh peaches and slivered almonds

Clafoutis (pronounced claw-foo-tee) is a French dessert that's a cross between a baked custard and a pancake. Typically made with cherries, this peach version from Mimi Thorisson is the perfect recipe to make right now when the fruit is at its peak. As the clafoutis bake, the peaches soften and their juices mix with the custard to form a rich and sweet batter. The crunch of buttery toasted almonds add great texture to the top of the dish. I love to serve this as a rustic dessert by putting it in the middle of the table and letting everyone serve themselves with a big spoon. Any leftovers are fair game for breakfast.


More Peach Recipes:
- White Peach Upside-Down Pancakes
- Peach Tart with Olive Oil Crust
- Grilled Peach & Honey Mascarpone Tarts


Peach & Almond Clafoutis:
Ingredients
- 4 peaches, peeled, pitted, and quartered
- 4 eggs
- 1 c. whole milk
- 2/3 c. all-purpose flour, sifted or stirred to remove lumps
- 1/2 c. sugar
- 1/2 c. slivered almonds
- 3 tbsp. butter, melted, plus more for greasing dish
- 1/4 tsp. kosher salt
- 1/4 tsp. nutmeg, preferably freshly grated

Recipe

• Grease a 9" round cake pan, baking dish, or skillet and arrange the peaches in a single layer in the dish.
• In a bowl, whisk together the eggs and sugar for a couple minutes until light and fluffy.
• Add in the flour, salt, nutmeg, milk, and melted butter and stir until smooth and lump-free. Don't overmix.
• Pour the batter over the peaches and sprinkle with the almonds.
• Bake for 40-50 minutes, or until puffed and golden.
• Let cool slightly before serving. This is great with powdered sugar, whipped cream, or ice cream.

Serves four-six

Pineapple Margaritas

A sweet and tropical spin on a margarita cocktail

I've gotten to be much more of a wine drinker in recent years, a big departure from my cocktail-loving early twenties where a night out wasn't complete without vodka. I still love to try specialty drinks at fancy bars and restaurants, but when I entertain at home it's usually wine, beer, and spontaneous Fireball shots. The exception is margaritas - they are so easy to make and I like the fresh homemade versions much better than the sweet-and-sour mix ones you find at most Mexican restaurants. I've been tweaking this pineapple margarita recipe since Cinco de Mayo and have settled on my ideal balance of sweet, sour, and boozy. This margarita is sweeter than the classic due to the pineapple juice, but still has some sour thanks to the fresh lime. I like to serve it with a salt and sugar rim, which looks impressive but couldn't be easier to do. Make a pitcher for your next party and your guests will go crazy!


More Cocktail Recipes:
- Grapefruit Tequila Palomas
- Spicy Jalapeño Margaritas
- Pineapple Mango Rum Slushie


Pineapple Margaritas:

• Combine 1 c. freshly-squeezed lime juice, 2 c. pineapple juice, 1 c. tequila blanco, and 1 c. triple sec in a pitcher.
• Refrigerate until cold.
• Meanwhile, combine 2 tbsp. white sugar with 2 tbsp. kosher salt in a shallow bowl or plate.
• Wipe a wedge of lime on the rim of 4 glasses and immediately dip the wet rims in the sugar-salt mixture.
• Fill the glasses with ice and carefully pour in the margaritas. Garnish each glass with a wedge of pineapple if desired. Serve immediately.

Serves four

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

Apricot-Vanilla Bean Pound Cake

Sweet vanilla cake studded with jammy pockets of apricots

Because of the extra hot winter we had, summer fruits are already showing up at our farmers markets several weeks early. Apricots have a short season (usually only 1-2 months) as it is, so I scooped up a bunch to bring home as soon as I saw them. This apricot and vanilla bean pound cake has been on my list since I first got the Huckleberry cookbook last fall and it does not disappoint. The pound cake is dense and buttery with small flecks of vanilla bean running through batter. It calls for ten full apricots, pitted and halved, which seems like a lot to start. As the cake bakes, the apricots soften into jammy pocked through the cake and the juices thicken and caramelize around the cake's edges. The tangy-tart apricots add a nice contrast to the rich cake with maple syrup glaze and keep it from tasting too sweet. It makes a lovely dessert or snack cake and can even pass for breakfast at our house.

Note: After you scrape out the vanilla bean seeds, save the pod and store it in a container with your sugar to make vanilla sugar.


Related Recipes:
- Lemon Pecan Bread
- Plum Torte
- Blackberry Buttermilk Cake


Apricot-Vanilla Bean Pound Cake:
Ingredients
- 10 ripe apricots, pitted and halved
- 1 1/2 c. all-purpose flour
- 1 c. sugar
- 18 tbsp. (2 sticks + 2 tbsp.) butter, cubed, at room temperature
- 2 eggs + 1 egg yolk
- 1/2 c. ricotta cheese
- 1/3 c. maple syrup, slightly warmed
- 1 vanilla bean, split and seeds scraped from the center
- 2 tsp. vanilla extract
- 3/4 tsp. baking powder
- 3/4 tsp. kosher salt
- nonstick cooking spray or butter, for greasing pan

Recipe

• Preheat the oven to 350F. Spray a bundt cake pan with nonstick spray.
• Fit an electric mixer with a paddle attachment and combine the sugar and vanilla bean (seeds only) in a bowl. Mix for 5 minutes to infuse the sugar with the vanilla.
• Add in the flour, baking powder, and salt and mix to combine.
• Add the butter and mix for a minute, until starting to come together but still lumpy.
• Add in the eggs, yolk, ricotta, and vanilla extract and mix until just smooth.
• Fold on the apricots by hand to combine and evenly distribute.
• Pour the batter in the prepared pan and place in the oven.
• Bake for 55-65 minutes, or until cake is not longer jiggly in the center.
• Let cool in the pan for 15 minutes, then turn out onto a plate. Brush the outside of the cake with maple syrup and let cool.
• Slice and serve. Cake can be kept at room temperature in an airtight container for a few days.

Serves ten-twelve

Coconut-Pineapple Pork & Black Bean Tacos

Turn ground pork and canned beans into quick and flavorful tacos

Tacos are a mainstay around our house and run a wide range of styles from healthy grilled veggie to crispy cheesy beef. I thought I'd tried nearly every kind of taco out there until I came across this recipe for coconut-pineapple pork and black bean tacos from Food52. Ground pork and beans cook with a blend of spices and then simmer in a mixture of coconut milk, pineapple, and lime juice. The tacos are a  blend of spicy, sweet, and tangy flavors and get an added kick from fresh herb and raw vegetable garnishes. The main ingredients of the dish, ground pork and canned beans, are very inexpensive and high in protein, making this a surprisingly inexpensive and healthy meal. I actually made a double recipe and used the leftovers in a burrito bowl with brown rice, which served as a bed for all the coconut-milky sauce (highly recommended).

Note: Because the pork is rather saucy, I recommend double stacking your tortillas to prevent them from getting soggy or falling apart.

More Taco Recipes:
- Grilled Cod Tacos with Citrus Slaw & Avocado Crema
- Flank Steak & Rajas Tacos
- Grilled Summer Vegetable Tacos
- Crispy Ground Beef Tacos


Coconut-Pineapple Pork & Black Bean Tacos:
 Ingredients
- 8-10 corn tortillas
- 1 lb. ground pork
- 1 can (15 oz.) black beans, drained and rinsed
- 1 onion, minced
- 1 garlic clove, minced
- 1 avocado, thinly sliced
- 2/3 c. coconut milk
- 1/4 c. pineapple juice*
- 1 tbsp. lime juice
- 1 tbsp. coconut or canola oil
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- kosher salt
- black pepper
- fresh cilantro, crumbled cheese, thinly sliced radish (suggested garnishes)

Recipe

• Heat the oil over medium high heat in a large skillet and add the onion.
• Cook for 5 minutes, or until the onion is translucent, then add in the garlic and cook for another minute.
• Stir in the cumin, paprika, oregano, and cayenne and cook for another minute.
• Add in the pork and use a wooden spoon to break up the meat. Season with a big pinch of salt and pepper.
• Cook for another 5 minutes, or until the meat is brown. Don't stir too much or the meat won't brown and get good crispy bits.
• If there is a lot of rendered fat in the pan, drain some of it off (my pork was pretty lean so I didn't do this). Add in the coconut milk and lower the heat to a simmer for about 5 minutes, or until thickened.
• Add in the beans, pineapple juice, lime juice, and another pinch of salt. Cook for another few minutes then check for seasoning.
• Use a slotted spoon to divide the mixture into tortillas. Garnish with some avocado, cilantro, cheese, and radish.

Serves four-five

*This is a great use for those little cans of pineapple juice you might have in the back of your pantry.

Vanilla Raspberry Muffins

Sweet vanilla muffins studded with fresh raspberries

We're already in berry season in Southern California and lately my favorites have been the raspberries. They have less acidity than strawberries or blackberries and they have lovely floral notes. This muffin recipe comes from the Huckleberry cookbook and is a great way to use fresh berries. The amount of butter and sugar in this muffin puts it almost in the dessert category, but it also works as an indulgent breakfast pastry or afternoon snack. The muffins stay incredibly moist after they bake and have a nice sugary crust on top. The raspberries melt into little jam-like pockets throughout the muffins and also stain the paper liners into a pretty pink pattern. Because they're so moist, these muffins will keep (covered in an air-tight container on the counter) for a few days. They would make a great addition to your Easter brunch.


More Breakfast Pastry Recipes:
- Banana Poppy Seed Muffins
- Cheddar & Herb Biscuits
- Strawberry Cream Cheese Puff Pastry Braid


Vanilla Raspberry Muffins:
Ingredients
- 1 1/2 c. fresh raspberries
- 1 1/4 c. all-purpose flour
- 1 c. butter, diced, at room temperature
- 1 c. sugar + more for sprinkling
- 2 eggs + 3 egg yolks
- 3 tbsp. buttermilk
- 2 tbsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- paper cupcake liners

Recipe

• Preheat the oven to 375F and line a 12 cup muffin pan with paper liners.
• In a mixer, combine the butter, flour, sugar, baking powder, baking soda, and salt.
• Mix on low speed until lumpy, then add in the eggs, egg yolks, vanilla, and buttermilk and mix until just combined.
• Gently fold in the raspberries by hand, being careful not to break them up.
• Fill the muffin tin 3/4 way full with batter and sprinkle the tops of each muffin with sugar.
• Bake for 20 minutes, or until the muffins just barely spring back to the touch.
• Let cool on a baking rack in the tins for a few minutes, then remove them from the tins and continue cooling on the rack.

Makes one dozen muffins

Lemon Pecan Bread

A sweet lemon loaf cake studded with chopped pecans

I'm a big fan of snacking cakes that can be served for dessert one night and then again for breakfast the next day. This lemon pecan bread comes from the Homesick Texan and is a cross between a pound cake and a sweet bread. The cake is special for two reasons: one, the crunch and nuttiness from the pecans, and two, the sweet lemon glaze. If you've glazed a cake before, you may have felt the same frustration I do when half the glaze ends up running off the cake and getting stuck to the plate underneath. This recipe calls for wrapping the cake up in foil with all the glaze so that it can get completely soaked into the cake with no waste. Once the cake sits, you can slice it and serve it plain or with some sweetened whipped cream and fresh fruit.

Note: This cake needs to sit for at least 12 hours after baking, so plan ahead.


Related Recipes:
- Lemon Yogurt Cake
- Banana Nut Bread
- Blood Orange Cake


Lemon Pecan Bread:
Ingredients
- 1 stick (1/2 c.) salted butter, at room temperature
- 2 eggs, at room temperature
- 1 3/4 c. granulated sugar
- 1 1/2 c. all-pupose flour
- 1/2 c. buttermilk
- 1/2 c. pecans, toasted and chopped
- 6 tbsp. freshly-squeezed lemon juice
- 1 tbsp. lemon zest
- 1/4 tsp. baking soda
- a sheet of foil that is large enough to wrap around the whole cake

Recipe

• Preheat the oven to 350F. Grease a standard loaf pan and set aside.
• In a small bowl, stir together the buttermilk and baking soda and set aside.
• In the bowl of an electric mixer, beat the butter and 1 c. sugar until light and fluffy, about 3 minutes.
• Add in the eggs and stir to combine, then add in the buttermilk mixture.
• Stir in the flour, making sure to scrape down the sides of the bowl so everything is incorporated, then stir in the lemon zest and pecans.
• Pour the batter into the loaf pan and bake for 50-60 minutes, or until a cake tester inserted into the center of the cake comes out clean.
• Let the cake cool in the pan on a cooling rack for 30 minutes. Meanwhile, whisk together the lemon juice and 3/4 c. sugar.
• Use a knife to loosen the edges of the cake and remove it from the pan. Place the cake on the foil and pour the glaze evenly all over the cake.
• Wrap the cake up in the foil, making sure all the glaze is contained, and refrigerate for at least 12 hours.
• Unwrap the cake, slice, and serve.

Serves six - eight

Cucumber Mint Lemonade

A refreshing blend of fresh mint, cucumbers, and lemons

February is a great month to be a Californian. The rest of the country is still in the throes of winter and it's already starting to feel like spring in L.A. We've been entertaining in our backyard a lot lately and did some work to clean it up, plant some new herbs, and prune our lemon tree. It's the peak season for citrus right now, and our tree is absolutely loaded with ripe lemons, including some that are almost as big as grapefruits. I posted a picture of it on my Facebook page (follow me for the latest blog posts and updates) and a friend suggested trying out this cucumber mint lemonade recipe. It comes from the Lemonade cookbook, which is a local restaurant chain in the L.A. area that has - you guessed it! - a wide assortment of lemonade beverages. The cooling flavors of cucumber and mint make a drink that's even more refreshing and flavorful than traditional lemonade, which is perfect for warm days. I added in some vodka for a delicious cocktail and my husband said it was even good with bourbon.


Related Recipes:
- Fresh-Squeezed Lemonade
- Green Smoothie
- Jalapeño Margaritas


Cucumber Mint Lemonade:

• In a blender, combine 2 1/2 c. peeled, chopped English cucumbers, 2 c. lemon juice, 3/4 c. sugar, and 1 1/2 c. fresh mint leaves.
• Blend for about a minute, then strain through a fine mesh strainer and discard the solids.
• Transfer the mixture to a pitcher and add in 3 1/2 c. water. Refrigerate until serving.

Serves eight-ten

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)

Green Smoothie

You won't even taste the greens in this quick and healthy smoothie

There are healthy juice and smoothie places all over L.A. and occasionally I'll get a fancy green juice on a weekend morning when I feel like being healthy. I've tried juicing at home before and the results weren't pretty, but this green smoothie recipe from The Sprouted Kitchen cookbook really hits the spot and is so much cheaper than buying one somewhere else. If you're weary of putting greens in a fruit smoothie, you should really give this recipe a try as you can't taste the kale or spinach at all. The most important thing is using sweet ripe fruit, but I occasionally add in a bit of honey because I like my smoothies on the sweet side. This recipe will serve two people for a snack or one person for a larger breakfast. It only takes a few minutes to make and is a healthy and filling way to start your day or refuel after a workout.


Related Recipes:
- Fresh-Squeezed Lemonade
- Pineapple-Mango Rum Slushie


Green Smoothie:
Ingredients
- 1 apple, peeled, cored, and chopped
- 1 banana, peeled, chopped, and frozen*
- 1 c. unsweetened almond or coconut milk
- 2 kale leaves, stemmed and chopped
- handful of baby spinach
- handful of crushed ice
- squirt of honey (optional)

Recipe

• Put all ingredients in a blender and blend until smooth.
• Pour into glasses and serve immediately.

Serves two

*Ideally plan ahead and freeze a ripe banana before making this. However, you can use a fresh ripe banana and add a little more ice.

Paloma Cocktails

Like a margarita, but with grapefruit juice

Every Christmas, my parents leave us a gift basket full of specialty foods and ingredients from Santa. It's always one of my favorite gifts since I never know what's going to be in it and they do a great job of adding in unusual items and surprises. This year, the biggest hit was a bottle of tequila from Casa Dragones, a new small-batch producer that my mom found after it was listed as one of Oprah's favorite things. The bottle looks beautiful on our bar and the tequila is nice and smooth. I put some of it to use in these refreshing paloma cocktails, which are like margaritas but with grapefruit juice instead of lime juice. Served cold, with a little effervescence from a splash of club soda, it's a super light and crushable cocktail that will take off the winter chill. I mix it up by rimming the glasses with a 50/50 split of sugar and salt for extra flavor and a festive vibe.


Related Recipes:
- Jalapeño Margaritas
- Peach & Red Raspberry Sangria
- Kumquatinis


Paloma Cocktails:

• Rub the rim of 4 glasses with a wedge of fresh grapefruit.
• Mix together 1 tbsp. sugar and 1 tbsp. kosher salt and shake into an even layer on a plate.
• Dip the glasses into the sugar-salt to coat the rims. Set aside.
• Combine 1 c. fresh-squeezed grapefruit juice, 3 tbsp. fresh-squeezed lime juice, and 3 tsp. sugar in a pitcher and stir until sugar dissolves.
• Stir 2/3 c. tequila blanco into the juice mixture.
• Fill the glasses with ice, then pour in the cocktails. Finish each drink with a splash of club soda.

Serves four

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.

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.

Baked Apples with Oat Crumble

Cider-baked apples topped with a buttery oat crumb topping

Fall is peak apple season and although we don't have as many orchards and pick-your-own places as they do back east, there's still a good variety of ripe apples available at our local farmers' market and grocery stores. I love using apples in desserts like pies or tarts, but this baked apple recipe from the Huckleberry cookbook is my new favorite way to cook with them. The oat crumble topping is full of brown sugar, cinnamon, and butter, and gives all the same flavor as an apple pie with half of the effort. Each serving is half a whole apple with a generous handful of crumb topping, making for an easy presentation and portion control. Serve the apples warm from the oven with a scoop of vanilla ice cream or fresh whipped cream on top or make in advance and re-heat when you're ready. Leftovers can totally pass as a healthy breakfast if you throw some greek yogurt on top.

Note: You can really use any apples you like to make this recipe. I used pink lady apples, but honeycrisp or granny smith would also be good.


Related Recipes:
- Apple Cake with Salted Caramel Drizzle
- Dutch Baby Pancake with Sautéed Apples
- Free-Form Apple Tart with Cinnamon Crumble


Baked Apples with Oat Crumble:

• Preheat the oven to 375F.
• Halve and core 3 large apples and toss with 2 tbsp. melted butter, 1 tbsp. brown sugar, 1 1/2 tbsp. white sugar, 1/4 tsp. ground cinnamon, and a pinch of kosher salt.
• Pour 1 scant c. apple cider into a baking dish and place the apples in, cut-side up, in a snug single layer.
• Cover the dish with foil and bake in the oven for an hour, or until soft.
• Meanwhile, make the crumble by combining 6 tbsp. room-temperature butter, 1/2 c. whole wheat flour, 1 c. + 1 tbsp. rolled oats, 1/4 c. + 1 tbsp. brown sugar, 1 tbsp. honey, and 1/2 tsp. kosher salt until well combined.
• Remove the foil from the dish and increase the heat to 425F.
• Sprinkle the crumb topping evenly over the apples and bake for another 20-25 minutes.
• Let cool slightly, then divide onto plates and serve.

Serves six

Dutch Baby Pancake with Cinnamon Apples

Part pancake, part crepe, and part soufflé... this is the breakfast of champions

My friend introduced me to dutch babies (the pancakes, not small humans) in high school and I remember a period of time where we were pretty obsessed with making them after school and on the weekends together. I couldn't track down our exact recipe, but this version was pretty close to what I remember. It's a cross between a pancake, a crepe, and a soufflé, and it's one of those dishes that looks impressive but is actually super easy. Heat the pan in the oven while you quickly make the batter in a blender. While the dutch baby bakes, sauté apples in brown butter, cinnamon, and maple syrup - and, voila! The dutch baby is an easy way to make pancakes for a crowd for breakfast and is sweet enough for dessert. I guess this recipe could feed four people, but my husband and I finished it between the two of us and had no regrets.


Related Recipes:
- Oven-Baked Pancakes
- Free-Form Apple Tart With Cinnamon Crumble
- Cinnamon Chocolate Chip Pancakes


Dutch Baby Pancake with Sautéed Apples:

• Preheat the oven to 425F.
• Add 2 tbsp. butter to a large, preferably cast iron, skillet and place in the oven for 10 minutes. Swirl the melted butter to coat the whole bottom of the pan.
• Meanwhile, combine scant 1/2 c. all-purpose flour, 3 tbsp. sugar, 1 tbsp. melted butter, 2 eggs, 1/2 c. milk, and a pinch of salt.
• Pour the batter directly into the hot skillet and bake for 30 minutes, or until puffed and brown at the edges.
• 10 minutes before the dutch baby is cooked, melt 1 tbsp. butter in a small skillet.
• Allow the butter to foam, then to turn brown. Immediately add 1 cored and thinly sliced apple and 1/4 tsp. ground cinnamon and cook for 2-3 minutes.
• Add in 2-3 tbsp. maple syrup and continue cooking for another 5-7 minutes, or until the apples are soft.
• Sprinkle the dutch baby with powdered sugar and pour the apples on top.
• Cut into wedges and serve or gather around the skillet and dig in.

Serves two-four