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

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

Peanut Noodles with Seared Beef & Veggies

A quick-cooking meal of noodles, vegetables, and beef in a spicy peanut sauce

This Asian-inspired noodle dish is a great one-pot dinner for busy weeknights. Lightly adapted from a recipe in Williams-Sonoma Taste, noodles are tossed with a homemade peanut sauce, crisp-tender carrots and bell peppers, marinated seared beef, and fresh herbs. The dish has a great balance of textures and flavors and can easily stand alone as a one-pot meal. I made the recipe with gluten-free quinoa spaghetti but you could use regular spaghetti or buckwheat soba noodles instead. If you have any leftover peanut sauce, it would make a delicious dipping sauce for grilled chicken or vegetables.


Related Recipes:
- Steak & Shishito Pepper Skewers
- Soba Noodles with Crispy Kale & Coconut
- Steak, Mushroom,  & Brussel Sprout Stir-Fry


Peanut Noodles with Seared Beef and Vegetables:
Ingredients
- 1/2 lb. top sirloin beef, sliced 1/4" thick against the grain
- 6 oz. quinoa spaghetti
- 2 scallions, minced
- 4 carrots, cut into matchsticks
- 1 bell pepper, cut into matchsticks
- 3 tbsp. creamy peanut butter
- 2 1/2 tbsp. low-sodium soy sauce or tamari
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. balsamic vinegar
- 1/2 tbsp. canola oil
- 1 1/2 tsp. sugar
- 1 1/2 tsp. sesame oil
- 1/4 tsp. red chile flakes
- handful of fresh cilantro leaves
- black pepper
- kosher salt

Recipe

• In a food processor, combine the peanut butter, 1 1/2 tbsp. soy sauce, 1 scallion, ginger, balsamic vinegar, 1/2 tsp. sugar, 1/2 tsp. sesame oil, red chile flakes, and 2 tbsp. hot water.
• Blend the peanut sauce until smooth, then set aside.
• In another bowl, combine the beef with remaining 1 tbsp. soy sauce, 1/2 tsp. sugar, 1 scallion, 1 tsp. sesame oil, and a few grinds of black pepper. Let marinate at room temperature for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, season with salt, and add in the spaghetti.
• Cook the pasta according to package instructions, then drain and toss with peanut sauce.
• In another skillet, add canola oil and heat until smoking.
• Cook the vegetables for a minute, until crisp-tender, then add to the peanut noodles.
• Add the beef to the skillet and cook for 2 minutes, or until seared.
• Divide the noodles onto plates and top with the beef and cilantro.

Serves two

Sautéed Spinach with Feta and Pine Nuts

This ten-minute vegetable side dish will become a new family favorite

I'm always looking for quick vegetable side dishes and this Barefoot Contessa recipe is a new favorite. Simple sautéed spinach is tossed with crumbled feta cheese and toasted pine nuts for a flavor profile that's similar to spanokopita and pairs well with almost any meaty main course. The whole dish only takes five ingredients, one pan, and ten minutes but the finished product looks super impressive and tastes great. It's great alongside a store-bought rotisserie chicken on a busy weeknight or with a slow-cooked roast for a fancy dinner party. This dish is so versatile that it's sure to become a new addition to the weekly dinner rotation.


More Quick & Easy Veggie Sides:
- Perfect Roasted Vegetables
- Roasted Carrots with Avocado & Lemon Dressing
- Creamed Kale


Sautéed Spinach with Crumbled Feta and Toasted Pine Nuts:

• Heat 1 tbsp. olive oil in a large skillet over medium heat.
• Add in 1/2 diced onion and cook for 5 minutes, or until soft.
• Add in 1/2 lb. baby spinach, 1/2 tbsp. lemon juice, and a pinch of salt and pepper.
• Cook for a few minutes, or until wilted.
• Add in 2-3 tbsp. crumbled feta cheese, 1 tsp. lemon zest, and 2 tbsp. toasted pine nuts.*
• Stir to combine but do not over mix. 

Serves two-three (side dish)

*To toast nuts, add them to a dry skillet over medium heat and cook until lightly browned, about 3-5 minutes.

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)

Burrata, Beet, Tangerine, & Arugula Salad

This filling salad makes a great lunch or elegant appetizer

This is a simple but hearty salad that I had for workday lunch the other week. I got the beets at the farmers' market and roasted them over the weekend, which meant that it only took minutes to do the final salad assembly before eating. I layered the salad in a tupperware - burrata on the bottom, then the beets and tangerine segments, then the arugula on top - and kept the walnuts in a separate bag on the side. To assemble, let the burrata stay at room temperature for a few minutes (this will enhance its creamy texture) and pull it open, then scatter the remaining ingredients on top and drizzle with balsamic and olive oil. It's such an easy dish to make but it feels fancy and special. Try serving it as the first course at your next dinner party, too.


Related Recipes:
- Beet, Butter Lettuce, & Blue Cheese Salad
- Burrata with Persimmon-Pomegranate Relish
- Roasted Beets with Burrata & Arugula


Burrata, Beet, Tangerine, & Arugula Salad:

• Preheat the oven to 400F.
• Slice the tops off of 1 bunch of beets and wrap each beet in aluminum foil.
• Place the beets in the oven and cook for 35-50 minutes, or until a fork is easily inserted into the center.
• Let the beets cool, then unwrap and rub off the skins with your hands. Cut into bite-size pieces.*
• Pull apart 2 balls of burrata cheese and arrange on a platter.
• Scatter the beets on top, the segments from 1 tangerine, 2 c. of baby arugula, and 1/4 c. toasted walnuts.
• Drizzle with extra virgin olive oil and balsamic vinegar and season with salt and pepper.

Serves three- four (lunch)

Serves six-eight (appetizer)

*Beets can be prepared several days in advance and kept in the fridge.

Farro and Black Rice with Kale & Pine Nuts

A nutty grain salad made with farro, black rice, kale, and pine nuts

Suzanne Goin featured a version of this recipe in her A.O.C. Cookbook and said it was one of her favorite and most-craved foods, which immediately had me intrigued. It's a warm grain salad that's a mix of chewy farro and black rice, lightly-cooked kale, and toasted pine nuts. Once the grains are cooked separately, they stir-fry in a hot skillet with some seasoning, which really intensified their flavor and brings out a nuttiness. Thin ribbons of kale and toasted nuts are folded in at the last minute and mix with the grains for perfectly composed bites. Because the farro and black rice are less refined than most grains, the dish really fills you up for a long time. Feel free to experiment with different add ins like dried or fresh fruit, crumbled cheese, roasted vegetables, or different kinds of greens.

Note: The recipe looks long but it actually comes together quite quickly. Most of the steps are for cooking the farro and rice separately, which can be done a few days in advance.


Related Recipes:
- Farro Salad with Tomatoes, Asparagus, & Feta
- Coconut Basmati Rice
- Couscous with Preserved Lemons & Pine Nuts


Farro & Black Rice with Kale & Pinenuts:
For Rice

• Add 2 tbsp. olive oil,  1/2 minced onion, 1 thinly sliced chile de arbol, and 1 sprig of rosemary to a pot over medium-high heat.
• Cook the onion for 3-4 minutes, or until translucent, then add in 3/4 c. of black rice.*
• Toast the rice for a minute or two, then add in 1/4 c. white wine and cook for a minute, or until it is reduced by half.
• Add in 1 1/2 c. of water and a large pinch of salt.
• Bring the water to a boil, then lower to a simmer and cover with a lid. Cook for 30-35 minutes, or until rice is tender and liquid is absorbed.
• Spread the rice out on a large baking sheet to cool.

For Farro

• Meanwhile, heat another 2 tbsp. olive oil, 1/2 minced onion, chile de arbol, and rosemary in a different pot over medium-high heat.
• Cook the onion for 3-4 minutes, or until translucent, then add in 1 1/2 c. of farro.
• Toast the farro for a minute or two, then add in 6 c. of water and a large pinch of salt and bring to a boil.
• Lower the heat to a simmer and cook for 25-30 minutes, or until farro is al dente.
• Drain the farro and then spread out on a large baking sheet to cool.

For Salad

• Heat 2 tbsp. olive oil and 1 thinly sliced chile de arbol in a large skillet over high heat.
• Add in the cooled farro and cook, stirring a few times, for 5 minutes, or until the farro has toasted and stir-fried.
• Add in the cooled black rice and 1 bunch of de-stemmed, thinly sliced kale.
• Stir until the kale has wilted and rice is warm, about 2 minutes.
• Turn off the heat and stir in 1/4 c. of toasted pine nuts** and the juice of 1/4 lemon.
• Check for seasoning and add salt and pepper as needed.

Serves four-six (side dish)

*Found at some high end grocery stores, such as Whole Foods and Trader Joe's.

**To toast nuts, add to a hot skillet for 3-5 minutes, or until the nuts turn lightly golden.

Couscous with Pine Nuts & Preserved Lemons

A five-minute side dish featuring couscous, toasted pine nuts, and preserved lemons

I've gotten away from couscous in recent years, with a greater focus on substituting ancient grains like quinoa and farro, but this recipe converted me again. Couscous falls somewhere between a grain and pasta, but I generally treat it more like a grain. The best part of making couscous is that it literally takes five minutes to cook - just empty a box into boiling liquid (I like using low-sodium chicken broth for more flavor), cover with a lid, turn off the heat, and in 5 minutes you will have perfect couscous. I added in toasted pine nuts for crunch, preserved lemons for salt and acidity, and chopped cilantro for freshness. We ate it alongside a chicken tagine for a fun, Moroccan-inspired meal at home.

Note: Preserved lemons can be found in some specialty food stores or online here. But it's just as easy to make your own.


Related Recipes:
- Balsamic Vegetable Couscous
- Root Vegetable Quinoa Salad
- Tabbouleh


Couscous with Pine Nuts & Preserved Lemons:

• Bring 2 c. of low-sodium chicken broth* to a low boil, stir in 2 c. of couscous, turn off the heat, and cover with a lid.
• Let sit for 5 minutes, then uncover and fluff with a fork.
• Stir in 1/4 c. toasted pine nuts, the rind from 1/2 preserved lemon, a handful of chopped fresh cilantro.
• Taste for seasoning and add salt if necessary.**
• Serve warm or at room temperature.

Serves four-six (side dish)

*Or water or vegetable stock to keep it vegetarian.

**The preserved lemons will already add a lot of salt, so more might not be needed.

Peanut-Scallion Chicken Lettuce Wraps

Lettuce cups filled with shredded chicken and a peanut-scallion-cilantro relish

I always get excited to spring forward for daylight's saving time. When you work full-time, it feels good to drive home and still be able to enjoy some sunlight while making dinner. Combined with the warm weather we've been having in L.A., I've been leaning towards making lighter and fresher dinners that don't require much time in the kitchen. These chicken lettuce wraps were a hit, and since I used leftover roasted chicken from a previous night's dinner, I was able to have these on the table in about 10 minutes. The sweet-salty-spicy-crunchy peanut relish (adapted from this recipe in Bon Appetit) packs a ton of flavor and texture into the wraps and compliments the juicy chicken and tender lettuce. It's a simple, light meal to enjoy for lunch or dinner on a sunny day.


Related Recipes:
- Asian Chicken Lettuce Wraps
- Chicken Pad Thai
- Sesame Peanut Chicken Satay


Chicken Lettuce Wraps with Peanut-Scallion-Cilantro Relish:

• Gently pull off the leaves from 1/2 head of butter lettuce* and arrange on a plate. Keep in the fridge until ready to assemble.
• Meanwhile, shred or slice 1-2 cooked chicken breasts or thighs (about 1-3/4 lb. total) into bite-size pieces.
• In a separate bowl, combine 1 sliced scallion, 1 tbsp. chopped cilantro, 3/4 c. roasted peanuts, 1 thinly sliced Fresno chile, 2 tbsp. brown sugar, and a pinch of salt.
• Taste peanut relish for seasoning and adjust as necessary.
• To assemble, stuff the chicken into the lettuce cups, then sprinkle the peanut relish on top. Garnish with more fresh cilantro.

Serves two

*Iceberg lettuce or savoy cabbage would also work.

Kale, Brussels Sprout, & Hazelnut Salad

Dark, leafy greens tossed with toasted hazelnuts, parmesan, and a lemon vinaigrette

My mom first made this kale and brussels sprout salad at Thanksgiving and it was such a nice balance to all the other rich foods. It's an easy and healthy winter's twist on a traditional green salad and only requires a few ingredients. Hearty, nutrient-packed kale and brussels sprouts sub in for baby lettuces; this adds extra texture and health benefits and also gives the salad a longer shelf-life because the greens won't wilt from the dressing. The toasted hazelnuts add a nice crunch and a slight sweetness and a generous amount of grated parmesan adds a deep umami flavor. I toss it all with a powerful lemon vinaigrette to kick it up. The salad tastes even better after sitting for about an hour, so it's the perfect thing to bring over to a dinner party or assemble in advance of guests arriving. Leftovers make a great lunch the next day, too.


Tip: The kale and brussels sprouts can be washed, dried, and chopped a few days in advance. Wrap them in paper towels and store in resealable plastic bags in the fridge to keep the greens fresh and crisp.


More Kale & Brussels Sprout Recipes:
- Kale Ribbon Salad with Parmesan and Garlic Vinaigrette
- Kale, Brussels Sprout, & Tofu Soba Noodles
- Raw Kale Soba Noodle Bowl with Ginger-Lime Dressing


Kale, Brussels Sprout, & Hazelnut Salad with Lemon Vinaigrette:
For Dressing

• Whisk together 3 tbsp. freshly squeezed lemon juice and 1/2 tbsp. Dijon mustard.
• Slowly whisk in 1/3 c. extra virgin olive oil until emulsified. Season with salt and pepper. 

For Salad

• Add 1/2 c. of raw hazelnuts* to a dry skillet and cook for 3-4 minutes over medium heat, stirring occasionally, or until toasted.
• Place the hot nuts in a clean dish towel and rub off the outer skins from the hazelnuts, then roughly chop the nuts.
• Meanwhile, remove the center ribs from 1 large bunch of  lacinato kale** and wash and dry thoroughly.
• Finely slice the kale and place in a large mixing bowl.
• Remove any bruised outer leaves from 1/2 lb. of brussels sprouts, then thinly slice into shreds, discarding the tough cores and stems.
• Add the brussels sprouts to the kale and toss with some of the dressing and a pinch of salt and pepper.
• Add in 1/4 c. grated parmesan cheese and the nuts and toss gently once more.
• Divide salad onto plates and top with an extra sprinkle of cheese and nuts.

Serves four (side dish)
*Also known as filberts.
**Also known as black kale, dino kale, or cavolo nero.

Pecan Pie

The perfect pecan pie with a sweet and nutty filling surrounded by a buttery crust

Pecan pie is one of my all-time favorite holiday desserts and this recipe is pretty close to perfect. Some pecan pies can be too sweet, but this one has the right balance and gets a little added flavor from the bourbon in the filling. I used the all butter pastry recipe from The Smitten Kitchen cookbook which takes just a minute to come together in the food processor and can last in the fridge for several days before rolling it out. It serves as a flaky, buttery container for the chewy, nutty filling. I like to serve it warm with vanilla ice cream.

More Recipes for Pies & Tarts:

- Cherrium Almond Tart
- Kale, Onion, and Potato Pot Pies
- Plum Tartlets

Pecan Pie:
Ingredients
- 1 1/4 c. all-purpose flour
- 1 stick + 5 tbsp. cold butter, diced
- 2 c. chopped pecans
- 1 c. brown sugar
- 3/4 c. light corn syrup
- 2 tbsp. bourbon
- 2 tsp. vanilla extract
- 3 eggs, lightly beaten
- 1/4 c. ice cold water
- 1/2 tbsp. white sugar
- 1 tsp. salt

Recipe

For Crust

• Pulse all-purpose flour, white sugar and 1/2 tsp. salt in a food processor until combined.
• Pulse in 1 stick cold butter until the butter is the size of peas.
• Slowly stir in ice cold water until the dough just barely comes together to form a ball.
• Flatten dough into a disk, wrap in plastic, and chill for at least one hour* in the fridge.

For Filling

• Preheat the oven to 400F.
• Roll out the pie dough to 1/8" thick and place in a 9" pie dish. Crimp the edges and trim any excess dough from the sides.
• Fill the pie with pie weights or dried beans and bake for 20-25 minutes, or until barely golden.
• Meanwhile, toast chopped pecans in a dry skillet for 2-3 minutes, or until warm and nutty smelling.
• In a small sauce pot, bring 5 tbsp. butter, brown sugar, light corn syrup, and 1/2 tsp. salt to a boil. Boil for 1 minute.
• Stir in the pecans, bourbon, and 2 vanilla extract and let cool for 5 minutes.
• Whisk in eggs and pour the filling into the pie dough.
• Lower the oven to 350F and bake for 40 minutes, or until filling is set and just slightly jiggly.
• Let pie cool on a baking rack before slicing.

Serves eight-ten

*If you're in a rush, you can cool it in the freezer for 20 minutes instead.

Peanut Butter Cookies

Chocolate chip cookies are most people's favorite, but I think that peanut butter can be just as good. This recipe is super low maintenance but the results are incredible! A soft, crumbly cookie (almost shortbread-like) with intense peanut butter flavor and a great balance of salty and sweet. It's pretty much impossible to eat just one, and you can always drizzle a little melted chocolate on top for some added sweetness. A glass of milk must be served alongside.


Easy Peanut Butter Cookies:

• Use a mixer to blend together 1/2 c. creamy peanut butter and 1/2 c. softened unsalted butter until light and fluffy.
• Beat in 1/2 c. white sugar and 1/2 c. brown sugar, then beat in 1 egg and 1/2 tsp. vanilla extract.*
• Stir in 1 c. all-purpose flour, 1/2 tsp. baking powder, and 1/2 tsp. kosher salt until just combined.
• Arrange heaping tsp. of dough onto a lined baking sheet, then dip a fork in flour a press down on each cookie to form a cross-hatch pattern.
• Bake cookies for 8-12 minutes, or until lightly golden around the edges.**
• Let the cookies cool, then serve.

Makes two dozen cookies

*Make sure to scrape down the sides of the bowl occasionally.

**Cookies will still be pretty soft but will firm up as they cool.

Kale Soba Noodle Bowl with Ginger-Lime Dressing

A healthy bowl of greens and buckwheat noodles

We just came back from a long weekend in Palm Desert with my parents and in-laws. It was a relaxing vacation full of much-needed pampering and a little indulgence. All the eating and drinking was wonderful, but now I need to detox with a few healthy meals. This noodle bowl (based on this recipe from My New Roots) is full of nutrients: raw leafy greens, buckwheat, seeds, and nuts. The ginger-lime dressing adds a ton of flavor and it's one of those meals that I'd gladly eat any day of the week. Once everything is chopped and toasted, it just takes a few minutes to assemble and is fun to customize individually based on personal preferences. Leftovers hold up well since the kale won't get soggy after it's dressed.


Related Recipes:
- Tofu, Brussels Sprouts, & Kale Soba Noodles
- Kale, Coconut, & Farro Salad
- Salmon Soba Noodles


Kale Soba Noodle Bowl with Ginger-Lime Dressing:
For Dressing

• Whisk together a 1" piece of minced ginger, 1/2 red chile, 2 minced scallions, 2 tbsp. soy sauce, 2 1/2 tbsp. sesame oil, 2 tsp. rice wine vinegar, 2 tbsp. maple syrup, and the zest and juice of 1 lime.*

For Noodle Salad

• Heat a dry skillet over the stove and add in 1/2 c. unsweetened coconut flakes** and 1/2 c. cashews until the coconut starts to brown.
• Add in 1/2 c. sesame seeds*** and toast for another few minutes, or until lightly browned and nutty smelling. Set aside.****
• Remove the ribs from 1 large bunch of kale, stack the leaves and roll up, then thinly slice into ribbons.
• Toss the kale with a little less than half of the dressing, massaging it into the leaves for a few minutes.
• Meanwhile, bring a large pot of water to a boil and cook 1/2 lb. soba noodles for 5 minutes, or until al dente.
• Drain the noodles and rinse with cold water until room temperature, then toss with half the dressing and 1/2 c. cilantro leaves.
• Divide the noodles into bowls, then top each with some of the dressed kale, sprinkle with the toasted crunchies, slices of avocado, and reserved scallions and chile.

Serves four

*Reserve the other half of the chile and 2 more minced scallions for the toppings.

**Also called coconut chips.

***I used a mixture of black and white sesame seeds.

****Everything can be toasted, cooled, and stored in an airtight container a few days in advance.

Cherrium Almond Tart

I discovered a new fruit a few weeks ago: cherriums. They are a cross between cherries and plums and look like small plums but with a small cherry-sized pit. We bought a bagful at our farmer's market and reserved some for this simple free-form tart. I almost always use Trader Joe's frozen pie crust (it has a strong cult following among bakers) because I think it's just as good as homemade crust, but feel free to use your own recipe or any store-bought crust you like. The crust is just a vessel for holding the fruit, which turns soft and jam-like. The almonds add a nice crunch and flavor that really takes this over the top. I think it's a must to serve the tart a la mode, but it's really good either way.


Cherrium Almond Tart:

• Combine 2 c. halved and pitted cherriums with 1 tsp. sugar and let sit for 10 minutes at room temperature.
• Roll out 1 defrosted pie dough to 1/4" thick and place on a lined baking sheet.
• Meanwhile, combine 2 tbsp. cold butter with 1/2 c. sugar, 1/3 c. chopped almonds, 2 tbsp. flour, and a pinch of salt until the mixture resembles coarse sand.
• Dump the cherriums into the middle of the pie dough, then sprinkle with the almond topping.
• Fold the edges of the dough inward to form a border and crimp to secure.
• Bake the tart in a 375F oven for 30 minutes, or until crust is golden and fruit is bubbling.
• Let cool slightly, then cut into wedges and serve with vanilla ice cream.

Serves six-eight

Baked Cinnamon Walnut French Toast

My fiance and I had a great time hosting brunch for some friends on Saturday. I had been looking forward to this gathering for a while and thought a lot about creating an easy menu that would satisfy a diverse group of eaters. Some brunch foods aren't doable for a crowd (like making poached eggs to order), so I chose dishes that could be prepped in advance and served family style. I made bacon and scallion loaded home fries, this brussels sprout and cheddar frittata, and baked brioche french toast with cinnamon walnut crumble. Normal french toast isn't a crowd-friendly dish but this recipe calls for all the bread and custard to soak and bake in one dish like bread pudding. The cinnamon-walnut topping adds a little crunch and extra sweetness, making this a killer dessert for a brunch party.


Baked Cinnamon Walnut French Toast:

• Slice 1 loaf of brioche bread* into 1" thick slices and arrange, slightly overlapping, into a large baking dish.
• In a large bowl, whisk together 8 eggs, 2 c. milk, 1/2 c. sugar, 1 tsp. ground cinnamon, and 1 tsp. vanilla extract until smooth and all the sugar has dissolved.
• Pour the egg mixture over the bread and keep in the fridge for a couple hours or up to overnight.
• Meanwhile, combine 1/3 c. brown sugar, 1/3 c. all-purpose flour, 1 tsp. cinnamon, and a pinch of salt in a small bowl.
• Work 4 tbsp. diced cold butter into the sugar mixture until it resembles coarse meal.
• Sprinkle the top of the french toast with the topping and place in a 375F oven.
• Cook for 45-60 minutes, remove from the oven, and let cool slightly.
• Serve with maple syrup and/or fresh berries.

Serves eight-ten

*I like to leave the bread out uncovered overnight to dry it out a bit.

Red Curry Fish with Cilantro & Peanuts

I absolutely love Thai food and came up with this dish as a tweak on my classic coconut curry recipe (seen here and here). A simple broth is made out of a few pantry ingredients (no need to make your own curry paste) that the fish poaches in. I like rockfish for its neutral flavor and flaky texture and because it holds up well once its been cooked. The chopped peanuts add a satisfying crunch that I think is necessary in any fish dish that doesn't have a crispy skin. It's a fast, healthy, and flavorful meal that will spice up your average weeknight.


Related Recipes:
- Thai Curry Chicken Drummettes
- Thai Chicken Curry
- Shrimp in Thai Curry Sauce


Red Curry Fish with Cilantro & Peanuts:

• Add 2 heaping tsp. red curry paste* to a skillet over medium heat and stir until fragrant, about 1 minute.
• Whisk in 1 c. chicken stock** and one 14 oz. can of light coconut milk until paste dissolves.
• Add in 2 tsp. fish sauce, a pinch of sugar, a pinch of salt, and a very small pinch of cayenne pepper.***
• Let sauce simmer for 5-10 minutes, or until slightly reduced.
• Season 3/4 lb. boneless skinless rockfish fillets**** with salt and nestle into the curry sauce.
• Cover pan with a lid and cook for 6-8 minutes, or until fish is opaque and flakes easily.
• Remove the fish from the sauce and divide onto plates. Stir the juice of 1 lime into the sauce and check for seasoning.
• Pour sauce over the fish, then sprinkle each plate with 1 tbsp. minced cilantro and 1 tbsp. chopped roasted peanuts.

Serves two

*Available in the Thai/Asian aisle of most grocery stores.

**Or fish stock or clam juice. I like chicken stock for its neutral flavor.

***If you want it spicy. Some curry pastes might already be very spicy.

****About 3-4 fillets. You can substitute with any other thin, flaky whitefish.

Sesame Peanut Chicken Satay

Our apartment isn't huge and we routinely find ourselves having dinner on the couch in the living room rather than in our dining nook (which often gets cluttered with clothes, gym bags, mail, etc.). It isn't the most glamorous way to enjoy a meal, but it's a nice way to unwind after work and cozy up with each other. Dining on the couch can be tricky, though, with finger foods being much easier to eat than dishes that require both a knife and fork. These chicken skewers are delicious and portable, making them a great TV dinner. The grilled chicken gets slathered with a flavorful sesame peanut sauce (inspired by this recipe) that also does double duty as a dip. Any leftover sauce can be eaten with sliced veggies for a snack the next day.


Sesame Peanut Chicken Satay:

• Turn on a blender and add into 1 garlic clove and a 1" piece of peeled, roughly chopped ginger and blend until finely chopped.*
• Add in 2 tbsp. tahini paste,** 2 tbsp. creamy unsalted peanut butter, 1/4 c. water, 2 tbsp. soy sauce,*** the juice of 1 lime, 1 tsp. brown sugar, and 1/2 tsp. red chile flakes.
• Blender mixture until smooth, adding more water if necessary to thin the sauce.
• Meanwhile, chop 1 1/2 lb. boneless skinless chicken breasts into bite-size pieces and thread onto 4-6 wooden skewers.
• Brush chicken with sesame oil and season with salt and pepper.
• Add chicken to a hot grill**** and cook for 6-8 minutes per side, or until golden and just cooked through.
• During the last few minutes, generously brush the top of the skewers with some of the sesame peanut sauce.
• Remove chicken from the grill, sprinkle with 2 tbsp. crushed peanuts and 1 tbsp. sesame seeds.
• Serve with extra sesame peanut sauce, for dipping.

Serves four

*You must turn the blender on before adding the ingredients or they will get stuck under the blade and won't get finely chopped. You can also just chop the garlic and ginger finely by hand.

**Sesame seed paste. Look for it by the nut butters.

***If you are using salted peanut butter, add less soy sauce.

****I used a grill pan. If you don't have either, you can use a regular skillet or cook them in the broiler.

Salted Caramel Banana Royale

A banana royale is basically a banana split with two scoops of ice cream instead of three. It sounds fancy and way less gluttonous than eating an entire banana split to yourself but it tastes just as good. My fiancé and I originally made these on Valentine’s Day using ice cream and hot fudge from Sweet Rose Creamery, a wonderful small batch shop in our neighborhood, but the leftovers lasted for a few more nights. I loaded mine up with one scoop each of salted caramel and vanilla ice cream, tons of warm hot fudge sauce, half a ripe banana, homemade whipped cream, and chopped pecans. Like a banana split, they can easily be customized with whatever flavors you like best. It’s such a fun dessert to put together and will instantly make you feel like a kid again.

Salted Caramel Banana Royale:

• Beat 1 c. heavy cream and 1 1/2 tbsp. sugar with a whisk* until soft peaks form. Add in a splash of vanilla extract and set aside.
• Meanwhile, let 1 pt. of salted caramel ice cream and 1 pt. of vanilla ice cream soften at room temperature for 5-7 minutes.
• Peel one ripe banana and cut in half lengthwise, then again cross-wise. Place half of the banana into each of two bowls.
• Add one scoop of each flavor into the bowls, then top each with hot fudge sauce and some of the whipped cream.
• Sprinkle the top of each sundae with 1 tbsp. chopped pecans and top with maraschino cherry. 

Serves two

*Or a hand or stand mixer.

Lamb Stuffed Eggplant

Stuffed peppers and stuffed potatoes are classic comfort foods, but what about stuffed eggplant? I’d never thought of such a dish until recently, but now it’s been popping up in cookbooks and blogs all over. This is my own version (adapted from a recipe in Ottolenghi’s Jerusalem), which incorporates some of my favorite Middle Eastern flavors and some random ingredients I had lying around. The spices, especially the cinnamon, add a really interesting and warming depth of flavor to the filling, while the lamb adds richness and the walnuts add crunch. The eggplant is a great vessel for stuffing things since it absorbs the filling’s flavors like a sponge and is tender enough to eat whole. I served it with a yogurt and tahini sauce, but regular Greek yogurt would be just as good and has a nice cooling effect on the hot (and a little spicy) eggplant.

Lamb & Walnut Stuffed Eggplant:

• Slice two large eggplants in half and place, skin side down, on a large baking sheet.
• Gently score the flesh of the eggplants in a criss-cross pattern, brush lightly with olive oil, and season with salt and pepper.
• Roast eggplants in a 425F oven for 25-35 minutes, or until tender and lightly browned.
• Meanwhile, heat 1 tbsp. olive oil in a large skillet and add in 1 diced onion.
• Cook onion over medium-high heat for 5-8 minutes, or until softened.
• Add in 3/4 lb. ground lamb and place in an even layer in the pan.*
• Season with a large pinch of salt, 1/2 tsp. cumin, 1/2 tsp. cayenne pepper, 1/2 tsp. cinnamon, and 1 tsp. paprika.
• Cook lamb for 5 minutes, or until browned on the bottom, then stir and continue cooking until little pink is left.
• Stir in 1 tsp. tomato paste and a very small pinch of sugar and cook until lamb is completely brown.
• Stir in 1/4 c. chopped walnuts* and 1/4 c. minced parsley.
• Spoon lamb mixture into the eggplant, pressing down to pack as much filling in as possible.
• Return eggplant to the oven and cook for another 15 minutes, or until eggplant is very soft.
• Let cool slightly, then divide onto plates and serve with Greek yogurt.

Serves four

*The key to browning ground meat and developing a lot of flavor is not disturbing it too much. Mash it into one layer and wait to turn it for about 5 minutes.

**Or pine nuts.

Miso Asian Pear Salad

I have a few go-to salads that I throw together for easy sides throughout the week, but I'd been missing a simple one to go with Asian food until I came across this recipe. The real star is the miso-ginger vinaigrette, which adds a huge punch of flavor in this three-ingredient salad. I tossed it with a mix of Asian greens (tatsoi, pea shoots, and two types of mizuna) I got from the bulk bins at my farmers market, a thinly sliced Asian pear, and some toasted walnuts. If those ingredients are hard to come by, you can use whatever mix of similar ingredients (such as baby spinach, apples, and cashews) you have on hand or just add the dressing to a little arugula. Feel free to make extra vinaigrette - it will keep in the fridge for a few days.


Asian Pear & Walnut Salad with Miso-Ginger Vinaigrette:
For Dressing

• Combine 4 tbsp. rice vinegar, 1 tbsp. white miso paste,* 1/2 tbsp. sugar, 1/2 tsp. freshly grated ginger, 1 small clove of grated garlic, and 2-3 drops of Sriracha hot sauce.**
• Slowly whisk in 1 1/2 tbsp. sesame oil and set aside.

For Salad

• Add 6 oz. mixed greens, 1 handful of toasted walnuts,*** and 1 thinly sliced Asian pear into a large bowl.
• Pour in 1/2 of the vinaigrette and toss to combine. Continue to add more vinaigrette until salad is dressed to your liking.
• Divide onto plates and serve immediately.

Serves two (light main course)

Serves three - four (side dish)

*Can be substituted for darker miso paste but flavor will be more pungent.

**Or any hot sauce of your choice.

***To toast nuts, place in a hot dry skillet for 5 minutes, or until fragrant.