Winter Cleanse!

For the past five years, I have been running cleanse groups. A Winter Cleanse, Spring Cleanse and a Fall Cleanse. This year, our Fall cleanse included 23 participants, all of whom reported back that they had lost weight, reduced cravings and had an increase in awareness surrounding their food choices.

I am currently looking for participants for a Winter Cleanse.

The cleanse is a wonderful way to get back-on-track and it can be as deep or as gentle as you wish. My intention is to give you all the information and let you decide what pieces will work for your lifestyle at this moment. Even one change is a step forward!

If you are interested in participating, please contact me either by commenting on the blog or by telephone 207.846.1162 (x6). I will be happy to answer any questions or concerns.

The cost for the cleanse is $125 and includes:

(2) two-hour workshops

Cleanse packet

Two-week menu plan

25 delicious and easy cleanse recipes

If you are ready to feel your best, give me a call!!!

Easy Pasta Dinner

As I have mentioned in previous posts, I am not a huge fan of pasta. But come winter time, when produce is minimal, it can be a lifesaver. I love the combination of the kale, chickpeas and chicken sausage. I prefer to buy Applegate Organic chicken sausage- the sweet Italian sausage works well with this recipe. I hope you and your family enjoy~

Orecciette with kale, chickpeas & chicken sausage

serves 6

1 lb. orecciette

1 tbsp. olive oil

1 tsp. garlic, minced

1/2 tsp. red pepper flakes

1/2 cup chicken or vegetable broth

2 bunches dinosaur kale, stems removed and leaves cut into 1-inch pieces

salt and pepper

3/4 lb. chicken sausage, sliced into 1/2 inch slices

1 1/2 cups canned chickpeas, rinsed and drained

1/4 cup grated hard cheese, such as Parmesan

Bring a large pot of salted water to boil over high heat. Add the orecciette and cook until al dente, 10-12 minutes or according to the directions. Reserve 1 cup of cooking water and drain the pasta.

While the pasta is cooking, in a large frying pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute. Stir in the broth, kale and a pinch of salt. Raise the heat to high, cover the pan, and cook until he kale wilt 1-2 minutes. Remove the cover and add the sausage. Continue cooking until the leaves are tender and the liquid has evaporated, 3-4 minutes more. Stir in the chickpeas and cook until heated through, about 2 minutes.

Add the orecciette to the kale an stir to combine. Stir in 1/2 cup of the pasta water to moisten the mixture, adding more if needed. Transfer the pasta to a serving dish and top with the cheese. Serve right away!

Winter Salad

As I type this, the snow is blowing and we are in the middle of a winter storm.

I can't believe I am saying this, however, I personally enjoy these days. My blood has thickened since my move back East from San Diego and I find that being stuck inside gives me an opportunity to go through my cookbooks and spend time in the kitchen cooking.

Even though winter is among us, I am not ready to give up salads. They are the perfect companion to a delicious, warming soup. It is hard this time of year to find fresh, local veggies so this is my all time favorite salad to make in the winter. I hope you enjoy it!

Grapefruit, Avocado & Crab Salad

Serves 6

This salad makes a delicious lunch or light dinner served with a freshly baked baguette and extra olive oil for dipping or if you prefer, you can omit the crab and you'll have a beautiful salad that pairs perfectly with a spicy chili!

2 pink grapefruits, segmented, and juice reserved

2 tsp. white wine vinegar

1 tbsp. minced shallot

2 tbsp. minced fresh chives

salt and pepper

3 tbsp. extra virgin olive oil

1 head butter (Boston) lettuce, leaves separated and torn into small pieces

(or you can use Arugula)

2 firm, but ripe avocados, cut into 1/2 inch slices

1/2 lb. fresh lump crabmeat

In a small bowl, whisk together 2 tsp. of the grapefruit juice with the vinegar, shallot, chives, and a pinch of salt and pepper. Whisking constantly, slowly add the oil until well combined to make the vinaigrette.

In a bowl, toss the lettuce with 1 tbsp. of the vinaigrette. Divide the lettuce leaves among 6 salad plates. Gently toss the avocado slices in 1 tbsp. f the vinaigrette and place a few slices on each plate. Place the grapefruit slices, lettuce, avocado, and crabmeat on a platter or in a serving bowl. Drizzle some of the vinaigrette over the top and toss until lightly coated. Season with salt and pepper and serve right away.

Give the cookies a rest...

If you are over-stuffed with cookie exchange parties and good 'ole Yankee swaps, this soup is for you!

This soup is light, tasty and alongside a garden salad and a good loaf of fresh crusty bread (dipped in olive oil) it makes a perfect, well-balanced meal. I hope you and your family enjoy this as much as we do!

Pea Soup

serves 4-6

1 tablespoon extra virgin olive oil

2 large onions, chopped

1/4 teaspoon fine-grain sea salt

2 cups dried split green peas, picked over and rinsed

5 cups broth

juice of 1/2 lemon (reserve the zest)

a few pinches of smoked paprika

more olive oil to drizzle

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Knock your socks off!!

As I prepare for Christmas dinner with my family, appetizers are on my mind! This dish will be on the menu this year. I have made it several times this past year and it is fabulous, easy and delicious! If you love shrimp- this dish is for you. If you are able to get local shrimp, it is well worth the effort. Most shrimp today comes from Vietnam... that doesn't sound very fresh to me!?

Knock your socks off shrimp

serves 8

1 lb. medium shrimp, peeled and deveined

3 tbsp. butter

2 tbsp. dry red wine

1 tbsp. Worcestershire sauce

2 cloves garlic, minced

1 tsp. freshly ground black pepper

1 tsp. chili powder

1/4 tsp. salt

1/8 tsp. cayenne pepper

2 tbsp. chopped fresh parsley

36 slices baguette

Preheat oven to 400 degrees. Lightly grease a 9-inch shallow oven-to-table baking dish and arrange the shrimp in it in a single layer. Combine the butter, wine, Worcestershire, garlic, black pepper, chili powder, salt and cayenne pepper in a small saucepan. Bring the mixture just to a boil over medium-high heat and pour evenly over the shrimp. Bake until the shrimp are pink and just cooked through, 8-10 minutes. Sprinkle with the parsley an serve with baguette slices alongside.

* I like to serve these on toasted baguette with fresh guacamole...yummy!

Quick & Easy Luncheon Idea

I made these sandwiches several months ago for a last minute Saturday afternoon party we hosted. They are easy, easy, easy and delicious! Serve with a crisp white wine and sit back while you listen to your friends rave. Feel free to experiment with different fruit/cheese combinations; pears & blue cheese; goat cheese & figs; tomatoes/mozzarella/pesto; pears and gruyere...

Open-Face Brie, Apple, and Arugula Sandwiches

8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)

8 tsp. Dijon mustard

4 cups packed baby arugula

1 medium Fuji apple, cored and thinly sliced

Kosher salt and freshly ground black pepper

8 oz. Brie, thinly sliced

Position a rack 6 inches from the broiler and heat the broiler to high.

Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes.

Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoasted side. Top with the arugula and then the apple slices. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.

Broil just until the Brie starts to melt, 1 to 2 minutes (don’t let it melt too much or the apple will get warm and the arugula will wilt). Sprinkle with a little black pepper.

recipe and photo scans via Fine Cooking

Holiday Winner!

I apologize for the lack of blogging in the past week. My computer died last week.

It has since been replaced and I am back in the game!

The following recipe is one that I make time and time again when I have company.

I can promise you that there will be nothing left by the end of the night.

Serve this with glass of pinot noir and your friends will be licking the plate...

Baked curried brie

serves 6

1 tsp. curry

1 8-ounce wheel of Brie

1/4 fruit chutney (my favorite is Stonewall Kitchen Old Farmhouse Chutney)

1/4 cup cashews, coarsely chopped

baguette slices, crackers and fruit

Preheat oven to 325 degrees. Sprinkle curry evenly over cheese and rub into the sides.

Spread chutney evenly over the top and sprinkle with cashews, gently pressing the cashews into the chutney. Bake 7-10 minutes. If the cheese has not been at room temperature add 5 minutes to the cooking time. Transfer to a serving platter and surround with the baguette slices, crackers and fruit. Serve warm.

Pizza Night!

I love Friday nights for the obvious reasons, as well as for the fact that at our house, Friday night is always pizza night. This takes the guess work out of "what should we have for dinner?" and the kids (and husband) are always pleased. This afternoon my daughter and I made the dough and had a few laughs doing so. Listed below are some of my favorite ways to top a pizza. The possibilities are endless so whatever toppings you decide on, be creative and have fun!

What are your favorite toppings?

For the Dough

4 1/2 cups unbleached all-purpose flour, chilled

1 3/4 teaspoons salt

1 teaspoon instant yeast

1/4 cup olive oil

1 3/4 cups water, ice cold (40°F)

Semolina flour OR cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.

Topping Options

1. Sun-dried tomatoes & fresh herbs

2. Blue cheese, caramelized onions and sage

3. potato, red onion, arugula and brie

4. olives, prosciutto, and red pepper

4.wild mushrooms, goat cheese and roasted corn

5. fresh ricotta, roasted pepper and basil

6. squash, sage and pancetta

7. chicken, roasted bell peppers, and pesto

8. goat cheese, sun-dried tomatoes & olives

Dear Santa...

Food Fashion Friends: Recipes And Stylin...
$49.99

Imprinted Palette Egg Caddy
$24.00

Vintage Cocktails
$50.00



Taste-Test Recipe Book
$28.00

Wise Ol' Cookie Jar, Orange
$128.00

Colorblocked Jacquard Dishtowels
$24.00

Laguiole Cheese Knife Set
$32.00

In The Green Kitchen: Techniques To Lear...
$28.00

Kremlin Trivet
$18.00

Hot Spot Rolling Pin
$18.

Austin's Flora Measuring Cups
$28.00

With the Holiday's quickly approaching, I thought I would post some items from my Christmas list. They would make great gifts for the foodie in your life or maybe you can treat yourself, you know, a reward for tackling the mall. May Santa bring you everything you wish for....

Husbands should know that all items can be purchased from Anthropologie.

Roasted Butternut Squash Salad

I made this salad last night for dinner and it was a hit!

If you have the ingredients on hand, please give it a try.

Sorry no pictures...we just couldn't wait to eat it!

Roasted Butternut Squash Salad
3 cups winter squash, peeled and cut into 1-inch cubes

extra-virgin olive oil

fine grain sea salt
1 1/2 cups shallots or 3 medium red onions peeled and quartered

2 cups cooked wild rice*
1/3 cup sunflower seeds

1/3 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon salt

1 tablespoon honey

2 tablespoons warm water

1/2 cup cilantro, finely chopped

crumbled feta or goat cheese (optional)

Preheat oven to 375.Toss the squash in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.

In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking - I usually need to add a touch more salt with this dressing.

In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash Finish with another drizzle of dressing and any remaining chopped cilantro. If using, top with the crumbled feta or goat cheese.

* To cook wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally. You'll have enough for this recipe and some leftover.

I topped ours with goat cheese but you could serve alongside grilled chicken or fish as well.

Enjoy!

this recipe is adapted from Super Natural Everyday

Save room for dessert!

The kids are out of school today, so my friend Heather and I have decided to get the kids together to make pies for Thanksgiving. Heather said she would bring ingredients for the apple pie and I decided I needed to find a recipe for a completely decadent, non traditional pie.

I knew I had found my recipe when I stumbled across this beauty while glancing through the Fine Cooking website. Chocolate, caramel and almonds! Does it get any better this this? What are you making for dessert this year?

Chocolate Caramel-Almond Tart

For the crust

4-1/2 oz. (1 cup) unbleached all-purpose flour; more for rolling the dough

3 Tbs. granulated sugar

Pinch of table salt3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

For the caramel-almond layer

3/4 cup blanched whole almonds

1 recipe basic caramel (recipe follows)

1/2 cup heavy cream

1 oz. (2 Tbs.) unsalted butter

1 tsp. pure vanilla extract

1/4 tsp. table salt

For the chocolate layer

2 oz. bittersweet chocolate, coarsely chopped

1/3 cup heavy cream

1/2 oz. (1 Tbs.) unsalted butter, cut into 3 pieces

1/2 tsp. pure vanilla extract
Lightly sweetened whipped cream or vanilla ice cream for serving (optional)

Make the crust: Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the butter pieces and pulse until the mixture is the texture of coarse meal with some pea-size butter pieces, 5 to 7 one-second pulses. Sprinkle 2 Tbs. ice-cold water over the flour mixture and process until the dough just begins to come together in small, marble-size clumps. Don't overprocess; the dough should not form a ball.

Turn the dough out onto a work surface and shape it into a thick 4-inch-diameter disk. Wrap the dough in plastic and chill until firm enough to roll, about 30 minutes.

On a lightly floured surface, roll the dough into an 11-inch circle, lifting and rotating it often, while lightly dusting the work surface and the dough with flour as necessary. Transfer the dough to a 9-1/2-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Roll the pin over the top of the pan to trim the excess dough. Lightly prick the bottom of the dough with a fork at 1/2-inch intervals. Refrigerate for 20 minutes to firm it up.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.
Line the dough with aluminum foil and fill it with pie weights or dried beans. Put the tart pan on a baking sheet and bake for 20 minutes. Carefully lift the foil (and the weights) out of the tart pan and bake the crust until golden brown along the top edge and in some spots on the bottom, 13 to 17 minutes. Transfer the tart pan to a wire rack and cool completely. Raise the oven temperature to 375°F.

Make the caramel-almond layer
Toast the almonds on a baking sheet in the oven until golden, 5 to 10 minutes. Let cool briefly and then chop coarsely.

Make thebasic caramel according to the directions. Immediately remove the pan from the heat and carefully add the heavy cream. The mixture will bubble up furiously. Once the bubbling has subsided, add the butter and stir until completely melted. Whisk in the vanilla, salt, and almonds until the nuts are completely coated. Pour the hot caramel mixture into the cooled tart shell, using a heatproof spatula to scrape the pot clean and distribute the nuts evenly in the shell. Let cool for 30 minutes and then refrigerate until the caramel is completely chilled, about 1 hour.

Make the chocolate layer
Put the chocolate and cream in a small saucepan over low heat and stir occasionally until the chocolate is melted, 3 to 5 minutes. Add the butter and stir until melted and the mixture is smooth. Stir in the vanilla. Pour over the caramel layer and tilt the pan as needed to smooth the chocolate into an even layer that covers the caramel. Refrigerate until the chocolate is set, at least 1 hour and up to 1 day. Serve the tart with whipped cream or vanilla ice cream, if you like.


Basic Caramel
1 cup granulated sugar1/4 tsp. fresh lemon juice

Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.

Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.

recipe and photography scans via Fine Cooking

Why not start with a salad?

photography scans via Oprah magazine

This recipe is adapted from Oprah magazine and it is light and delightful!

Why not start your Thanksgiving meal with a beautiful, seasonal salad?

Fill up on the good greens and there is less room to over indulge on, oh let's say, stuffing!

This salad would also be great tossed with left over turkey for a quick and satisfying lunch.

Tangy Autumn Greens with Tamari-Roasted Walnuts, Dried Cherries and Stilton

makes 10 side salads

1 tablespoon tamari
2 teaspoons molasses
Salt and freshly ground pepper
Pinch cayenne pepper
1 cup walnut halves
1/2 cup apple juice
1/2 cup balsamic vinegar
3/4 cup dried cherries
1 teaspoon extra-virgin olive oil
9 ounces mixed full-flavored salad greens such as arugula
1 small red onion , peeled and thinly sliced
1 cup crumbled blue cheese, feta or goat cheese

To make the walnuts, preheat oven to 350F. In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended. Add nuts and toss until coated. With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned. Remove from oven and let cool completely on rack. Set aside.To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils. Place cherries in a small bowl. Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes. Strain juice mixture from cherries into the same saucepan. Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup. Transfer juice mixture to a small bowl and blend with oil. Set aside to cool completely.In a large bowl, combine greens, walnuts, red onion, cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and marinated cherries. Whisk dressing just before drizzling over salad. Toss salad gently and briefly to prevent cheese from clumping.

Butternut Bliss

Go ahead and try to eat this slowly...

Makes a wonderful side dish for any occasion.

Sauteed Butternut Squash with lemon, walnuts & parsley

serves 3

2 Tbs. extra-virgin olive oil

2 Tbs. butter

3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)

Salt and freshly ground black pepper

1/4 cup loosely packed fresh flat-leaf parsley, chopped

1/2 cup chopped walnuts (about 1-1/2 ounces), toasted

1-1/2 tsp. freshly grated lemon zest

Heat the oil and butter in a 10-inch straight-sided sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the squash, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Transfer the squash to a serving bowl. Add the parsley, walnuts, and lemon zest, and toss to combine. Serve immediately.

Brussels Sprouts

photography scans via food and wine

If you have spent most of your life disliking Brussels Sprouts, please give them one more chance! They are easy to cook, compliment most meals and are a nutritional power house.

Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs

1/4 cup plus 1 Tbs. extra-virgin olive oil

2 Tbs. Dijon mustard

1 tsp. Worcestershire sauce

3/4 tsp. kosher salt; more to taste

Freshly ground black pepper

2 lb. Brussels sprouts, ends trimmed, cut through the core into quarters

1 Tbs. butter

1 cup coarse fresh breadcrumbs

1/2 cup chopped walnuts

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment. In a large bowl, whisk 1/4 of the olive oil with the mustard, Worcestershire sauce, 1/2 tsp salt and several grinds of pepper. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets. Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes (if your oven heat is uneven, rotate the pans midway through cooking).

While the sprouts are roasting, make the topping: Line a plate with two layers of paper towel. Heat the remaining 1 Tbs. oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 1/4 tsp. salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat. Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.

Beet Salad

photography scans via Sunday Suppers

Delicious, light and impressive, this beet salad is sure to elicit rave reviews from your Thanksgiving guests!

Beet Salad with Pecans and Goat Cheese
8 to 10 medium beets (red, golden, or a combination)

3 Tbs. extra-virgin olive oil

3 Tbs. aged balsamic vinegar

Sea salt and freshly ground black pepper

6 oz. soft goat cheese, crumbled

2 Tbs. chopped fresh oregano

1/3 cup chopped lightly toasted pecans

If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm.
Peel the beets; the skin will rub right off (You may choose to wear gloves as to avoid pink hands). Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.

Make Ahead Tips
You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.

Count Down to Thanksgiving...

With Thanksgiving right around the corner, I thought it may be helpful to post recipes for healthy appetizers & side dishes. With that said, I am not one for traditions. I prefer to try new dishes that jazz up boring mashed potatoes or plain stuffing. This can be a problem for my traditional family (hi dad). I have picked recipes to post that are simple twists on classic dishes in an attempt to bring these dishes, well received of course, to my Thanksgiving table.

For the past five years I have been a featured chef at Stonewall Kitchen in Portland. Last night I taught a Fall appetizer class and this is the appetizer that won rave reviews for taste as well as presentation. It would be an amazing appetizer for your Thanksgiving guests- one that would have them returning for seconds and thirds...

Smoked Salmon on Potatoes with Dill Sauce

Dill sauce:
1 cup sour cream
½ cup minced fresh dill
2 tbsp. dijon mustard
2 tbsp. light brown sugar

Salmon and Potatoes:
3 lbs. small unpeeled new potatoes
6 tbsp. olive oil
2 tbsp. finely grated lemon zest
salt and pepper to taste
1 pound thinly sliced smoked salmon

For the sauce: combine the sour cream, dill. Dijon mustard, and brown sugar in a bowl and mix until the brown sugar is dissolved. Chill, covered in the refrigerator.

For the salmon and potatoes: cut a small piece off the bottom of the potato so that it will sit level on the platter and scoop a depression in the center of each potato with a melon baller, reserving the shells. Combine the shells with the olive oil and lemon zest in a large bowl. Sprinkle with the salt and pepper turning to coat well. Arrange in a single layer on a large baking sheet. Bake at 400 for 30 minutes or until golden brown and tender.

Cut the salmon into 1-inch squares. Spoon the sauce onto each potato and top with a square of salmon. Arrange on a serving platter. Garnish with dill sprigs.

*I doubled the sauce recipe since I made large scoops in the potatoes. I would recommend you do the same just to be on the safe side.

**photography scans via Sprouted Kitchen

Get Fresh...

Buying and Storing Greens

The best gauges of freshness when choosing greens are appearance and smell. Greens should be sparkling fresh with a good color, and have no wilted, dry or yellowing leaves. They should not show excessive ripping or insect damage, and they should smell very, very, fresh. Look at the stem base at the center of the head, if possible, because decay sometimes begins there. Weight is another clue: the heavier, the better.

Greens are almost all water. If they feel light, they are drying out. Their high water content makes greens highly perishable. Ideally, you should buy greens close to the time you plan to use them. Wash them carefully and dry them completely with a salad spinner, cotton tea towels or paper towels. Divide the dry greens, wrap loosely in paper towels, and place in several plastic bags. Press all the air out of the bags, seal, and store in the crisper. If you store greens unwashed, they may not last as long.

*photography scans via the wednesday chef

A Girl Can Dream....

I have no current plans to remodel my kitchen, but if I did, I would find any of the above to be perfectly acceptable. They are all so different yet equally as beautiful.

Do you have a dream kitchen?

photography scans via Small Space Style

Chocolate Delight!

Calling all lover's of chocolate....

These beauties are amazing and hold endless possibilties for creativity. I am not the best baker, so when I entertain I am always looking for something simple for dessert. These look beautiful on a plate all on their own or you could serve them on a platter with clementines and dried cherries or apricots. Champagne is a perfect partner for these amazing truffles.

Chocolate Apricot Truffles

5 oz. semi-sweet chocolate

5 oz. milk chocolate

3/4 cup all-fruit apricot jam

3 tbsp. heavy cream

1 tbsp. Captain Morgans Spiced Rum or Apricot Brandy

For Garnish:

cocoa and/or powdered sugar

Heat chocolates, jam, and heavy cream in a sauce pan over low heat. Mix until smooth. Add in the Captain Morgans Spiced Rum and remove from heat.Pour into a container and place in the refrigerator or the freezer until thickened. Remove from the fridge and roll into 1/2-inch or 1-inch balls. Roll truffles in cocoa powder or powdered sugar.

Pasta Perfection!

I'll admit it- I have never been a big fan of pasta. I know there are some people who simply cannot get enough of it. That has just never been the case with me. I would prefer grains and freshly baked breads over pasta. This recipe however, may have me singing a new tune. The green sauce is delicious and I imagine would be great served on grains as well. You could use rice pasta, spelt pasta or my favorite, Ezekial pasta. Try this one on the kids. I bet they won't even know they are eating kale!

Winter Pasta

serves 6

4 cloves garlic, peeled

4 small shallots, peeled

1 small bunch kale, stemmed and washed

1/3 cup extra virgin olive oil

1/3 cup plus 2 oz. goat cheese

2 tbsp. hot pasta water

salt and pepper

fresh lemon juice

12 oz. dried penne pasta

fresh thyme

Bring a large pot of water to a boil and add the garlic and shallots. Boil for 2-3 minutes and then stir in the kale for 10-15 seconds. Do not overcook the kale! With a slotted spoon or a strainer, remove the greens, garlic and shallots. Use a food processor to puree the greens, garlic, shallots, olive oil and goat cheese. Add a couple tbsp. of the hot pasta water if need be to thin the sauce out. Season with salt and pepper and lemon juice until you are happy with your sauce. Set aside.

Cook pasta according to the directions and drain. Toss with green sauce immediately. Serve topped with fresh thyme and the crumbled remaining goat cheese. Enjoy!

*You could add rotisserie chicken and black olives for a easy dinner.

My new favorite dish...

There is a saying in India that if you eat 10 chickpeas a day, you will never have a heart attack.

Although, I hope that this is true the real reason I cook with chickpeas is because they are so versatile. You can cook them in the Indian or Middle Eastern style or you can use recipes from the Mediterranean, were they are a staple, especially in places like Spain, Sicily Turkey and Cyprus.

This salad is just as good the next day so make plenty and you'll have a

heart healthy lunch to enjoy!

Pan-Fried Chickpea Salad

1 tbsp. butter, olive oil or coconut oil

2 cups cooked chickpeas, drained & rinsed

1 cup chopped leeks

1 medium clove garlic, minced

zest of one lemon

1/3 plain Greek Yogurt

1 1/2 tsp. curry powder

1/4 tsp. sea salt

1-2 tbsp. warm water

1/2 cup fresh cilantro, chopped

1/2 cup red onion, chopped

baby spinach or arugula

Heat the butter or oil in a large skillet and add the chickpeas. Saute over medium-high heat stirring occasionally, until they start to brown. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, 7-10 minutes. At last stir in the garlic and lemon zest. Remove from the heat and set aside to cool.

While the chickpeas cool, make the yogurt dressing by combining the yogurt, curry powder and salt in a small bowl. If you need to thin it out, whisk in warm water a tbsp. at a time. Taste, adjust and set aside.

When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. Keep adding the dressing until you are pleased. Serve on a platter lined with arugula or spinach and sprinkle with the remaining onions and cilantro.

*You could also wrap this up in a wheat tortilla with some baby spinach and chutney for a quick lunch or serve alongside sliced cucumbers and grilled chicken for an easy dinner.

A broccoli lover's dream...

I can't say enough about this salad. If you love broccoli, this is for you!

It is perfect for potluck dinners or delicious as a light lunch or dinner.

Be creative- you could add in just about anything from chicken to goat cheese...

Broccoli Crunch

4-5 cups broccoli florets

1 garlic clove, minced

1/4 cup almond butter

3 tbsp. freshly squeezed lemon juice

1 tsp. honey

2 tbsp. extra virgin olive oil

2 tbsp. hot water

2 small crisp apples, cut into bite-sized pieces

1/2 small red onion, thinly sliced

1/2 cup toasted almonds, walnuts or pecans

1/3 crunchy pan-fried shallots (recipe below)

chives (optional)

Bring a medium pot of water to boil. Drop broccoli in for about 15 seconds- just enough to take the raw edge off. Drain and rinse with cold water. At this point, I like to run the broccoli through the salad spinner. Set aside.

Make the dressing by adding the garlic clove in a small bowl with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste and make any adjustments. In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a genrous drizzle of the almond dressing. Turn onto a platter and finish with the rest of the shallots and chives if you like.

*Crispy pan-fried shallots

in a skillet over medium heat, add 1 tbsp. of butter or olive oil and add the shallots. Stir every few minutes, you want the shallots to brown over about 15 minutes. Let them get dark, not burnt, and if needed turn down the heat. Remove from the skillet and onto a paper towel to cool in a single layer where they will crisp up a bit. These make the salad!

Photographs for my postings this week are taken by my friend, Bobbi Dauphinee. Thank you!

Please, wrap it up!

This picture does not do this meal justice. Let me tell you why....

As a mother, any meal that you set on the table that the whole family can enjoy is well, priceless.

I share this recipe with you in hopes that your children will love it as much as mine. It is fun to eat and they do not even know that they are eating carrots, potatoes, spinach, & sun-dried tomatoes. It even works on those picky adult children. Serve with a side of fruit and you have a wonderful, well-balanced meal.

Chick Pea Wraps

serves 4

2 tbsp. olive oil

1 carrot, peeled and finely diced

1 onion, finely diced

2 garlic cloves, minced

1 tsp. ground cumin

1/4 tsp. crushed red pepper

salt and pepper to taste

1 (15-ounce) can chickpeas, drained & rinsed

1 1/2 cups veggie or chicken broth

1 medium white potato, peeled & diced

5 whole oil-packed sun-dried tomatoes, coarsley chopped

2 cups fresh spinach

4 pieces of nann bread or wheat tortillas

Place oil in a large saute pan pan over medium heat. Add the onion, garlic, and carrot to the pan and saute, stirring frequently, about 5-7 minutes. Add the cumin, red pepper, salt and pepper and saute for another minute. Add the chickpeas and the broth and bring to a boil. Add the potato and sun-dried tomatoes and simmer, covered for 20 minutes until potatoes are softened. Uncover, and if need be, continue to cook until most of the liquid is gone.

Place 1/4 of the chick pea mixture on the naan bread or tortillas and about top with the fresh spinach. Wrap up and serve immediately.

*This recipe is adapted from the mediterranean chick pea wrap in the cookbook "The Concious Cook."

Hello Ginger...

This is a wonderful, warming rice dish that is delicious served with stir fried shrimp or chicken and sauteed greens. I recommend buying rice in airtight packaging as to avoid the rancid taste that sometimes occurs with bulk rice. I prefer to use basmati or jasmine rice for this recipe due to its rich flavor and aroma, however, any rice can stand in.

Ginger Rice

serves 4

2 cups chicken or veggie broth

1/2 tbsp. butter

1/2 tsp. salt

1 cup rice

2 tsp. extra virgin olive oil

1/4 carrots, diced

1/4 cup chopped green onions

2 medium garlic cloves, minced

1 tbsp. fresh ginger, peeled & minced

2 tbsp. soy sauce

1 tsp. ground coriander

In a medium saucepan boil chicken broth, butter and salt. Stir in rice, cover, reduce heat and simmer for 20-25 minutes. Meanwhile, heat oil over medium heat and saute carrots for 2 minutes. Add green onion, garlic and ginger. Saute another 3 minutes. Set aside. When the rice is cooked, stir in carrot/onion mixture, soy sauce and coriander and serve!

And while your at it...wouldn't the table look lovely set with these chopsticks?

Available at anthropologie for $10

Eat Your Greens... (and like them!)

I'll admit it- I love kale. I am always looking for new ways to serve it to my children (and husband) so that they will learn to love this super food as well. Many times, I fail. This recipe however, has been accepted by the whole family, and is a delightful replacement for a side salad, a delightful side dish with salmon or can hold its own as a light lunch. I hope that this changes your mind if you are on the fence with greens....

Lemon Kale Salad

4 cups kale, rinsed, drained with ribs removed

1/3 cup- 1/2 cup grated Parmesan cheese or Pecorino cheese

(I like Whole Foods raw grated parmesan)

Red pepper flakes to taste

Dressing

1/3 cup extra virgin olive oil

1/3 cup lemon juice

2 cloves of garlic

pinch of salt/ ground pepper to taste

Slice kale into 1/4 inch ribbons. For the dressing combine the olive oil, lemon juice, garlic cloves and a pinch of salt, pepper and red pepper in a blender/food processor to combine. Taste for spice a lemon to olive oil ratio. You can add a touch of honey to mellow out the tang if need be. Pour desired amount over kale and toss so the leaves marinate in the dressing, 10 minutes or so.

*To make a light lunch, add chickpeas, and/or leftover chicken.

You can also replace the parmesan cheese for feta, goat or blue cheese.

Cool weather meal: Part 2

I love the contrast in flavors of spicy and citrus.

So it only seemed appropriate to create a salad that would balance the heat of the chili.

Arugula Citrus Salad

4 cups arugula

1 head radicchio, chopped thin

1 orange, peeled and sectioned

1/2 cup toasted pumpkin seeds (see post: A Jack O'Lanterns Gift)

6 oz. soft goat cheese, crumbled

Dressing:

3 tbsp. balsamic vinegar

1 tsp. dijon mustard

1-2 tsp. maple syrup or honey

2 tsp. minced shallot

1/2 cup extra virgin olive oil

Salt & pepper

To make the dressing, whisk together the vinegar, mustard, maple syrup and shallot. Whisk in oil until the mixture is creamy. Add salt & pepper to taste.

In a wide shallow serving bowl add the arugula and radicchio and just enough dressing to coat the leaves; mix well. Top with oranges, pumpkin seeds and goat cheese.

Enjoy!

Cool weather meal

With company coming this past Saturday, I needed a meal that could be made ahead of time.

This soup was perfect! I made changes to this recipe that I had seen in Living magazine.

Enjoy this warming, delicious meal!

Chicken Chili with Cornbread Croutons

10 plum tomatoes, halved
1 jalapeno, seeded
1 medium onion, halved
4 garlic cloves
2 tbsp. extra virgin olive oil
1 rotisserie chicken, meat pulled
1/4 cup chili powder
1 canned chipotle chile in adobe sauce, finely chopped
2 1/2 cups chicken broth
1 can beans, rinsed & drained (white, red, or black beans)

Preheat the broiler,with the rack 3 inches from the heat source. Arrange tomatoes, jalapeno, and onion cut side down on the baking pan. Broil for 5 minutes or until the vegetables start to char. Pulse tomatoes and jalapeno in a food processer or with an immersion blender. Dice broiled onion and add to pot with the olive oil. Saute for 2 minutes and add the minced garlic. Cook until soft and golden. Add chili powder and 1 tsp. salt. Cook for 2-3 minutes. Stir in chipotle and chicken and add tomato and jalapeno mixture along with the beans and raise the heat to medium-high.
When soup boils turn to low and simmer for 30-45 minutes. Serve topped with diced scallions, cilantro and croutons.

Cornbread Croutons
Dice cornbread or corn muffins and toss with olive oil. Bake at 350 until toasty brown.

Looking great in the kitchen...

Put this on and you'll be dancing around the kitchen!
What a beautiful way to stay clean and gorgeous when your guests arrive.
So many options to pick from: anthropologie.com

A Jack-o-Lantern's Gift

'Tis the season for all of the amazing Fall offerings. Among my favorites- the pumpkin seed.
Delicious as a topping for salads & soups, and delightful solo as a mid-afternoon nibble.

Toasted Pumpkin Seeds
1 1/2 cups green hulled pumpkin seeds
1 tsp. extra virgin olive oil
1/4 tsp. kosher salt

In a large cast-iron skillet, toast pumpkin seeds over medium heat, stirring constantly, until puffed and slightly browned- about 10 minutes. Drizzle with oil and sprinkle with salt, stirring to coat. Serve warm or at room temperature. (will store in an airtight container for up to 5 days)

Amazing treat for kids!

If you are like me, you may have fond, fond, childhood memories of rice krispy treats.
Here is my updated kid (and adult) friendly version. The brown rice syrup has a gentler effect on blood sugar levels that marshmellow fluff....

1 cup brown rice syrup
2/3 cup almond butter
1/2 tsp. vanilla extract
3 cups Envirokidz Koala Crisp cereal

Over low flame, heat brown rice syrup, almond butter and vanilla until smooth and thinned out. Pour the cereal into the bowl and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve.