Hyper-Local Craft Brew Fest This Weekend + Homebrew Emporium

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13.6.13

Calling all homebrew enthusiasts! Homebrew Emporium is contributing to Hyper-Local Craft Brewfest ( in Davis and Union Squares in Somerville, Massachusetts) in a special session this year on Friday, June 14^th. The whole night is dedicated to showcasing 20 different 5-gallon batches of beer and 2 batches of wine, presenting exactly what their homebrew equipment and delicious local ingredients can create. Everything from orange peel, caraway and coriander seeds to fresh locally produced smoked barley. Yes, that’s right, they are also well versed in making wine and sell kits from different regions. The fact that Randy Baril, the local homebrew guy, is headlining the event will thrill those that are interested in homebrewing.

Passion is the name of the game. No one brews because it’s an easy and cheap alternative; if anything it’s the opposite. It’s all about complete control of your beer- making it your own, integrated it into the local food movement, which Hyper-Local Brewfest encompasses.

Homebrewing has escalated in popularity over the last few years; these days every beer aficionado or friend you meet has dabbled in the craft. It seems to be in direct correlation with the local and do-it-yourself movement that has every conscious consumer finding they can make it themselves, not only better but also with the satisfactory feeling that you know every ingredient and put your heart and soul into creating it.

I had the chance to live the wonders of the Homebrew Emporium first hand, as Randy and his colleagues took me through the shop and the experience of the homebrewer. I was shown all the options, starting with your at homebrew kit and the different starter recipe boxes you can purchase (they even have their own line). From there he showed me all the different barley and malts they offer, including hops, spices, herbs and accessories to feed your creativity and influence your next brew.

I had the great opportunity to speak with Randy, the Vice President of Eastern Operations at Homebrew Emporium located in Cambridge, who had a jump-start on the trending passion. The store opened about 20 years ago, and Randy joined the Homebrew Emporium 7 years ago, which turned out to be perfect timing.

The event encompasses something Randy is very pleased with- emphasizing that a major factor of the homebrew world is the community. It’s not about making beer because you need it to survive, it’s about making a beer you can’t wait to share with your friends, who are just as enthused as you are. It tells a story, adding to the sense of community, joy and fun, which makes it an exciting hobby.

When asked what he was most excited about, Randy said, “I’m excited to see a bunch of high-quality homebrew right next to commercial beer. People will be able to find the homebrew beer to be of commercial caliber.” Anyone interested in pursuing homebrewing wont want to miss this exposure to what one needs to either expand his or her equipment/ingredients, or simply get started.

Mango Salsa

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12.6.13

One of my most prized seasonal fares is fresh, grilled seafood. It really doesn’t get much better than those tasty grill marks and smoky flavor that can only be properly accomplished in the warm summer months on the outdoor grill. We spend most of our summer weekends out in Chatham, MA on Cape Cod where I am totally spoiled to have the local fish pier just a mere .3 miles away. When you get quality ingredients like these, a simple marinade or fresh salsa is all you really need to accompany the flavors and freshness of the dish.

Also in season (and usually on sale) are delicious mangos!! There really are few things in life that compare to a just-ripe mango. The juiciness and sweet yet tangy flavors can make you feel like you’re on an island and there’s only beach and ocean in sight. Now just combine that with a few other tantalizing ingredients and you have yourself one fine summer salsa!

This would be fabulous on some fish tacos or like I stated before a perfectly grilled white filet of fish, like cod or halibut. You could even get some nice tuna steaks and sear them on the grill with a little asian inspired marinade for some other complimentary flavors.

If you’re one of the few who don’t like cilantro, you can always just use parsley and a little more cumin to get that same international flavor going. The acidity of the lime juice is another reason it pairs so well with seafood. However if there isn’t an abundance where you live, this salsa would also top a nice pork tenderloin or chop very well, as they go nicely along side fruit.

Mango Salsa

1 ripe mango, peeled and diced
Half small red onion, diced
1 jalapeno, seeded and diced (you can leave the seeds in for an extra kick)
1 lime, juiced
1/2 teaspoon cumin
2 tablespoons cilantro, chopped
1/2 red pepper, seeded and diced
Salt and pepper to taste
Teaspoon olive oil

Combine all ingredients in a large mixing bowl and stir to combine. Feel free to add a little more of your favorites here and enjoy!

How To: Pair Beer with Your Meal

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06.6.13

Every foodie is at least familiar with the concept of pairing wine with your meal- fish and pasta typically call for a crisp white Pinot Grigio and a steak or heavier stew pairs well with a full bodied Cabernet Sauvignon. But sometimes, nothing satisfies like a nice cold beer. With summer on the horizon, I wanted to educate you all on the facts of paring delicious, local brews with your grilled and seasonal favorites!

When I first embarked on educating myself on the subject, my assumption was that you would want to pair a light beer with a heavy meal to act as a balancing act. I’m not sure why, maybe I just assumed it would be too simple for the concepts of wine with food and beer with food to mesh. However, the opposite was true! When you are planning your menu with beer pairings, you really want to focus on the flavors and ingredient profiles you get from the beer. Unlike wine, beers have several different ingredients you want to work with so that your palate can fully experience all of them and match your food.

I’ll talk about just a few of the most popular microbrews- IPA, Wheat Beers and Stouts/Porters. When you think IPA, your mind should go towards hopps and bitter profiles. For these reasons, IPA’s are made for your fattier and more comfort food dishes, such as burgers, cheesy flatbreads / pizzas and fried food. This makes a great option when having a grilling session with different sliders and burgers or with your bar food watching the Bruins beat the Penguins (hehe).

As far as your Stouts and Porters, you want a dish that has smoky or roasted elements, so think a barbecue themed dinner with tangy, smoky pork, beans and some greens in your menu or even roasted vegetables. The deep, smoky flavors in your stout will really shine and leave you feeling satisfied. Even a nice chili around the fire on a cooler summer night along side your dark beer would be a great option. Brown Ales need a similar pairing, so that’s why I chose to pair this local Pretty Things Brewery Brown Ale with my Ricotta Roasted Cherry and Arugula Flatbread. It’s not super cheesy to need the sharpness of the IPA, and the roasted and caramelization notes from the cherries and balsamic make it the perfect blend of flavors.

For your favorite seasonal Wheat Beers, a clam bake or sea food spread is your best friend. Here in New England, the summer’s really don’t get much better than this! Obviously for other areas of the country where the same sea food isn’t available, any grilled fish or shrimp dish would be equally as delicious. Since all the flavors in these items are lighter, you don’t want a super heavy or strong beer getting in the way of experiencing the delicate fish you spent so long preparing!

If you want to do a beer tasting dinner party this summer (which I think all beer aficionados and novices should), here are few things I recommend: 1. Make sure to serve your dishes are in order of lightest to darkest beer. You don’t want to saturate your palate with something heavy and intense before you have a lighter more delicate brew. 2. It’s way more fun to try and focus on LOCAL. Micro-brewing has blown up in the last few years and I can guarantee almost every state has a local brew (or 20), so I suggest hunting them down and feature each dish with a local variety. That way you can even add a little story to tell all your guests and help spread the word on your local fare, which is such a win win for everyone! Above I have brews from Pretty Things Brown Ale (Somerville, MA), Slum Brew IPA (Cambridge, MA) and Maine Beer Company Stout. And of course, little sample glasses I got from the Sam Adams brewery tour, our largest microbrew.

Epicurious also has a really interesting and informational article about pairings that I found extremely useful, so make sure to check that out as well! Let me know some of your favorite pairings and some parties you plan on hosting (save me a spot, please?).

Ricotta Roasted Cheery + Arugula Flatbread:

1 pizza dough, prepared
½ cup Ricotta Cheese
1/2 -3/4 cup cherries, halved
1 tablespoon lemon juice
1 shallot, sliced thin
1 tablespoon olive oil
salt and pepper
1/2 cup arugula
¼ cup balsamic vinegar

Preheat oven to pizza dough instructions, or 450.

Roll out pizza dough as flat as possible, in the shape of a rectangle. Spread ricotta on the dough so it covers the entire surface. Toss cherries with the lemon juice then toss on surface, making sure to equally space them out. Do the same with the shallots, season with salt and pepper and then bake for 30-35 minutes, until dough is browned on sides and the cherries are broken down. Take out of the oven and toss the arugula on top. Put back in the oven for another 2 minutes, until wilted. Drizzle with balsamic vinegar, season with salt and pepper and serve with your local Brown Ale!

Boston Bites Back Recap + Still Time to Bid!

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30.5.13

Boston Bites Back was just about 2 weeks ago, and the Boston community has shown overwhelming generosity with it’s support. The good news is that there are still several auction items available that are so amazing. You can see the items here.

The event was a great success, and we want to give another shout out to all the volunteers, chefs, restaurants and the Fenway/Red Sox organization for giving their time and letting us eat their amazing talents! It was truly wonderful to have participated and I can’t express how proud I am, no matter how novice, to be a Bostonian! Please enjoy some of the many photos that showcase the greatness of the event and PLEASE PLEASE participate in the auction, it’s a win win!

Coming to you live from Fenway, all the Tweets, Facebook and Instagram posts you could ask for!

Had to include the cutest photo montage ever, starting Lizzie and Sarah when we got to sit in the Red Sox dug out, who were also a part of the Social Media team!

Island Creek Oysters, busy all night shucking fresh oysters!! Such a treat!

All the attendees got to go on the area surrounding the field, which was such an honor! Gabby (head of the Social Media team) and I also fulfilled some bucket list items, such as standing on the grass and a handstand in front of the score board!

Such a great, successful night! PLEASE the auction ends tomorrow, CHECK IT OUT!

Spring Vegetable Barley Paella

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22.5.13

We all have those friends who don’t totally like making vegetarian meals because of the fear they might not get enough protein or the stigma that they aren’t tasty and flavorful. Well the next time these skeptics come over for dinner, you should serve them this dish! With the barley (the traditional recipe is with rice, which would also be delicious) and chickpeas, the dish has loads of protein and fiber, and all the veggies give the dish a balanced finish.

Paella is such a unique in interesting dish. The saffron allows for so many layers of flavor and complex tastes. This version is far from the traditional, but for my first at-home attempt, this recipe wasn’t intimidating, even though it tasted that way! Some day I want to conquer the original with everything from clams to chorizo, but this is a great dish to get you thinking Spain thoughts! And yes- it goes with red or white wine!

This meal is such a nice option for serving a crowd, because it makes a lot and requires minimal effort. While you’re stirring on the stove, the root vegetables are roasting to perfection in the oven. At first I was wondering how well the root vegetables would pair with the other starches and the fresh asparagus, but everything married just perfectly, I wouldn’t change a thing. Just pair with a simple green salad with a classic oil and vinegar, and you’re set to go!

Even the pickiest of the eaters will be satisfied, I promise. Feel free to throw in some green peas or fresh spinach to add a little more of that green color. Let me know how your variations turn out!

Spring Vegetable Barley Paella

Adopted from Bon Appetit, serves 6

Ingredients:

1 large fresh fennel bulb (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved
12 ounces baby carrots (from about 4 bunches), trimmed, peeled
8 ounces parsnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)
8 ounces 1 1/2-inch red-skinned new potatoes, halved
1/4 cup plus 3 tablespoons olive oil

1/4 cup plus 1 tablespoon chopped fresh parsley
4 garlic cloves, chopped
1 tablespoon paprika
1 teaspoon saffron threads, crushed (optional)
1 teaspoon salt

1 onion, chopped
4 plum tomatoes, chopped, seeds and juices reserved
2 1/4 cups barley or Arborio rice
1 14-ounce can vegetable broth
2 cups water
3/4 cup dry white wine
1 pound asparagus, trimmed, cut into 1-inch pieces
1 can drained canned garbanzo beans (chickpeas)

Preparation

Preheat oven to 450°F. Toss fennel bulbs, carrots, turnips, potatoes and 1/4 cup oil in large bowl. Sprinkle generously with salt and pepper. Transfer to large rimmed baking sheet. Roast until tender and brown around edges, about 1 hour.

Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and 1 teaspoon salt.

Heat 3 tablespoons oil in large skillet over medium-high heat. Add onion and sauté until soft, about 8 minutes. Add tomatoes; sauté 2 minutes. Add rice and parsley mixture; stir 2 minutes. Stir in broth, water and wine; bring to boil. Reduce heat to low, cover and simmer 15 minutes. Stir in asparagus, garbanzo beans and roasted vegetables. Increase heat to medium-low; cover and simmer until liquid is absorbed, stirring often, about 20 minutes. Season paella with salt and pepper. Transfer to large platter. Sprinkle with fennel fronds and remaining parsley.

Pickled Fiddlehead Ferns

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16.5.13

I must admit, when I first saw these guys in the produce department, I was confused and intrigued all at the same time. They don’t really look like something you would eat, but once I got to know them a little better, I learned they are kind of like a combination of asparagus and artichoke hearts. How can that be terrible?

Another way to prepare them that’s just as delicious is by sautéing them up in a little olive oil, salt pepper lemon juice and red pepper flakes. Simple, tasty and another something green to introduce into your diet, yay! There’s only so much broccoli and spinach a person can eat.

Pickled like this, they make a great appetizer to serve with fancy cheeses and baguette (yes please!) During the warmer summer months it’s nice to mix things up with a nice cold app that can sit out and remain good. I actually got the recipe from my most recent cookbook purchase, Tart and Sweet. It’s always really exciting for me to dive into a new cookbook, a little like Christmas, if you will.

So you should try this recipe! Pickling couldn’t be easier with the right recipe, plus it’s more fresh and you can get really creative with the different flavorings, spices and even the veggies! My next tackle might have to be red onions, because they are so pretty all pink on a fresh chorizo taco!

Pickled Fiddlehead Ferns:

3 1/2 cups white wine vinegar
2 1/2 cups water
2 tablespoons kosher salt
1 3/4 pounds fiddleheads

Per jar

1 bay leaf
2 cloves garlic
1 tablespoon brown mustard seed
2 teaspoons coriander seed
1/2 teaspoon black peppercorns
1/2 teaspoon dill seed
1/4 teaspoon celery seed

Bring the vinegar, water, and salt to a boil in a medium nonreactive pot. Stir to dissolve the salt.

Pack the fiddleheads, bay leaf, garlic, and spices into hot jars. Pour boiling brine over the fiddleheads, making sure they’re covered in liquid and leaving 1/2 inch headspace.

Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation. YIELD: 4 pints

Boston Bites Back: Eating our Way to Support the One Fund

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15.5.13

Today is one of Boston’s most exciting displays of both support and talent, all put fourth by the fabulous foodie community and being held in the historic Fenway Park. I’m so excited to be attending, and am proud to be involved with such creative people to pull this all off in just a few short weeks- Boston Bites Back.

The master minds behind the event are Chefs Ming Tsai and Ken Oringer who are famous for their trade in the Boston area. With the help of many sponsors such as the Boston Red Sox and Aramark (literally just to name a few of many), they were able to pull together over 100 local chefs and are auctioning off several donated items as well. Their goal is raise 1 million dollars for the One Fund. So incredible! My team and I will be fronting the social media, so make sure to keep your twitter and Facebook accounts refreshed at all times so you can be up-to-date on all the latest happenings! I’ll also be taking loads of photos, so if you are attending look out for me!

You can show your support as well by attending yourself if you are in the Boston area and are a fellow food fanatic, or by simply donating to the One Fund if you don’t live here! Help us out it’s for an AMAZING cause!

Happy Mother’s Day: Sweet Potato Cinnamon Rolls

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12.5.13

Remember when you were a kid and you would ask your parents why there’s a Mothers and Fathers day but not a “Kids Day”, and they would answer, “everyday is kids day”. Well now I am starting to learn the truth of that statement and as I am getting older, I am realizing more and more why there is a Mother’s Day.

Mom’s are the bees knees. My mom has been my absolute best friend, especially since I have moved away. We speak on the phone everyday, and we have yet to run out of things to talk about. There is no way I would be the person I am or possess the strength I have each day without her, and I feel blessed we have the relationship we do. Even though we are apart today and are for most of the year, there is no one in my life I feel closer to and will listen about my day for hours, both the good ones and the bad ones. Always putting herself before others, I am constantly inspired by her and am grateful for the talents she has passed on to me.

Reason number two mom’s are the bees knees- they will be a mom to you and love you even when they’re not even your mom. Shane’s mom Debbie is another one of my best friends. The whole family is wonderful and I have so much fun with her. Whether she’s helping me cook in all her beautiful kitchens (she definitely gets the best Sous Chef award also) shopping together, snowboarding or at the beach, you know you’ll be having a blast. Yes, I know, I’m way too lucky.

Reason number three mom’s are the bees knees- even grandma’s who aren’t blood related will welcome you with open arms. This year Shane’s grandma is in town so everyone is feeling the motherly love. She’s another fabulous Roskey lady that I am grateful to know. I think about both my grandmas, Jeannie and Adele and how I wish they were here yet so happy I had as much time with them as I did. Just adding to the list of amazing, successful women in my life.

In sum, yup I’m pretty spoiled. But that’s why we need Mother’s Day. We need a day to sit down, reflect on and remember all the reasons these women in our lives are the best and how there is no way we could have accomplished all we have or ended up the people we are without them. If I’m half the mom my mom and these ladies have been, I will be proud and have some lucky babies someday.

But oh, right, so these SWEET POTATO CINNAMON ROLLS! They are so delicious and fun to make. It doesn’t even seem right that they are on the healthier side, but I promise you they are! The sweet potatoes make them moist, add fiber and nutrients that are all complimented by the spelt flour and very little sugar in these little rolls. I made them last mothers day inspired by this great blog, Good Things Grow, and they were such a hit they had to be made again! Try them out for your next brunch celebration, warning: you will be praised and admired for your awesome efforts.

THANK YOU MOMS! You’re the best and you deserve this day.

Glaze:

1-2 tablespoons milk, depending on desired thickness
1/2 cup powdered sugar
2 ounces cream cheese

Whisk all ingredients together until totally incorporated. Spoon over cooked cinnamon rolls and serve.

Warm Artichoke and Potato Salad

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09.5.13

Nothing says spring is here and summer is coming like a fresh potato salad. This version is made even better with an herb sauce and lovely artichoke hearts. They add a nice bite and texture when combined with the creamy red potatoes. This dish is a must do at your next outdoor dinning event.

I love the idea of using an herb sauce on potatoes instead of something creamy or mayonnaise. Not to say these aren’t tasty, but sometimes they can be a little rich and ruin the rest of your meal. This way, you can have your potatoes and eat your steak too!

My inspiration came from Five and Spice, one of my favorite foodie blogs. Her photography is simply beautiful and I love turning to other bloggers to get my dinner ideas. In fact, lately that’s the only place I’ve been getting recipes! It’s so much fun investing your time and food labors into someones else’s creation, and doing exactly what you hope others are getting from Plate of Mind!

One resource I use, if you are unfamiliar, is Food Gawker. Bloggers can sign up using the site to have their photos submitted, it’s a great tool. How I utilize it is I type a random ingredient I either want to have for dinner that night or something need to use up in the search bar, and then eat with my eyes to pick the best one! It’s so awesome and ~~fun~~ addicting you have to check it out!

How To: Prepare and Serve Beet Greens

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03.5.13

STOP! Don’t throw those beet greens away!

When you buy beets in bunches with the greens still attached, you might think you have no use for them or have no idea what to do with them. Well, I am here to tell you they are incredibly tasty and you can get the most bang for your buck by utilizing the whole bunch. It’s a win win!

Note: Make sure you buy your beets with fresh, lively looking greens to make this dish.

Step one: Make sure you WASH your greens thoroughly! Since they are grown in the dirt, they need to really be cleaned. No one likes bitting down on gritty dirt with their meal.

Step two: Separate your leafy tops from the stems. You want to do this because you add the stems to the steamer first, they take longer to cook than the greens. The stems are just as delicious and they have the same nutrition levels. Also they add a nice crunchy texture!

Step three: Chop the stems into 1/2 inch pieces, and add the the steamer basket. Cover, and cook for 4 minutes.

Step four: Cut the leafs first in half length wise, then across into 1/2 inch ribbons. Uncover the stems and then ad the greens to the pot. Cover and cook an additional 2 minutes.

Now you’re ready to serve! Just dress them up with a little vinaigrette, lemon juice or salt and pepper! I added a little feta on mine, with salt pepper and lemon juice! I hope you give these a try!

Red Quinoa with Fava Beans, Spring Onion and Eggplant

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01.5.13

Well there’s no arguing that spring is definitely here! The weather has treated us Bostonians extremely well this week, and utilizing some springy produce was certainly in order. Obviously that means fava beans and some lovely spring onions!

Fava beans are great because they have the flavor of fresh peas but since they are larger, they have a nice bite and crunch to them you don’t get from other beans. Plus the color is nothing to hate on. The spring onions are equally as great, but you can only get them for a few months! They’re similar to a scallion with a slightly sweeter flavor, so give them a try!

There is something about simple pan seared eggplant that is too good to be ignored. With just a little olive oil and a touch of salt, the flavors really come alive. When tossed with the other ingredients the dish really came together. Now red quinoa is actually something I’ve just become aquatinted with. I was intrigued because I saw it contains more protein and more fiber, plus who can deny that gorgeous red color. It tastes the same as quinoa, so add it to your usual quinoa dishes for a little change!

Let’s address this basil sauce drizzled on top, because that’s really the money maker. It can be added to any dish to brighten up the flavors, and I actually got the recipe from my main gal Giada, who used it on these delicious stuffed peppers, which i recommend making this summer at some point! But when I was making this grain dish I knew that basil would hit just the right note. You certainly don’t have to go through the extra steps to make it, but it sure is yummy.

I served this dish along side some lemon roasted chicken, but this would go very well with steak or any other protein of your choice!

Let me know your favorite ways to use spring produce!

Serves 4

1 cup dried red quinoa, rinsed
2 cups water
1 small eggplant, sliced thin
1 spring onions, sliced
1 garlic clove, minced
1 cup fava beans, frozen or fresh
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon parsley

In a saucepan, combine the red quinoa and water. Bring to a boil, cover and reduce the heat to low and cook for about 20 minutes, or until the red quinoa is nice and fluffy.

Meanwhile, heat 1 tablespoon of olive oil over medium-high heat. Add the eggplant slices, and allow to get a nice sear on them, stir after 4 minutes. Cook another 4 minutes and set aside in serving bowl, reserving a few slices to garnish on top. Add the sliced onions and to the same pan, stirring until cooked and slightly browned, 3 minutes. Add garlic and stir until fragrant, about 30 seconds. Remove from pan and combine with eggplant.

Add the fava beans and cooked quinoa to the bowl as well. In a small mixing bowl, whisk together the vinegar, oil and lemon juice until emulsified. Add to the dish along with the salt and pepper and then stir to combine. Garnish with remaining eggplant slices and parsley, serve warm.

DIY: Texas Barbecue Sauce

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25.4.13

Last Thursday, I was trying to decide what I should make for dinner. I couldn’t really put my finger on what I was in the mood for, but I did know it needed to involve some left over shredded chicken I had form a few nights before. I also was making sweet potatoes and needed something that would bring the whole meal together. Then, it dawned on me- I have all the ingredients to make a fresh and tangy barbecue sauce inspired from this recipe! Let’s get to work.

This honestly couldn’t have been easier to make. It was shockingly easy for how flavorful and tangy this sauce turned out. From prep to completion, I would give it 25 minutes. A measly 25 minutes, now that’s incredible. And I am guessing just like I did, you already have most if not all of the ingredients already in your fridge and pantry.

If you don’t have the issue deciding what to make for dinner tonight, I would suggest making a batch and giving it as a gift! As I pictured here it makes a really cute gift all jarred and labeled. It would also be a nice touch to include the recipe, because believe me- they will want to make it again!

This would be delicious over pulled pork or carnitas, which ever is your meat of choice. I served with a big side of greens, they tasted soo good with a little dollop of sauce on them! Southern comfort at it’s finest.

What’s your favorite barbecue sauce recipe? I know there are a million successful varieties, and I would love to hear what you deem the best!

Texas Barecue Sauce

2 tablespoons olive oil
1 yellow onion, minced
3 garlic cloves, minced
1/4 cup packed dark brown sugar
3 tablespoons chili powder
2 tablespoons paprika
2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon dried oregano
1/2 cup apple cider vinegar
1/4 cup Dijon mustard
1 1/2 cups ketchup
½ water

Heat the oil in a heavy bottom pot, such as a Dutch oven, over medium-high heat. Add the onion and garlic and cook until softened, 3-4 minutes. Add the brown sugar, chili powder, paprika, pepper, salt, oregano, vinegar, mustard and ketchup and stir to combine. Reduce heat to low and simmer for 10 minutes.

Let the sauce cool completely and store in an airtight container the refrigerator. Serve on top of your favorite protein or meatless option.

Love for Boston

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16.4.13

A horrific incident took place in our backyard yesterday at one of Massachusetts most prized events. Almost all of our friends and family have participated in the Boston Marathon and it’s such a joyous occasion, everyone celebrating the goal they’ve accomplished and acts towards a better life. While that seemed impossible yesterday, I wanted to dedicate this post to how wonderful the people in Boston are, and how amazing the response to the tragedy has been. So, I’ve shared some of my favorite photos, including ones of Shane running the marathon in 2010.

When my best friends, Marlene and Elena came to visit me summer 2010. Such a great day, went to their first Red Sox game after.

Shane, oh so excited at the start in his home town Hopkinton, MA

The joy of the sport is not lost, neither is the amazing spirit of Bostonians everywhere. Our hearts go out to all the friends and family of the victims. <3 Boston.

Colorado Cowgirl Cookies

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12.4.13

On my birthday a few weeks back, I was so surprised when my awesome sister Sarah mailed me a package with a cookie mix in it! Just goes to show you, it’s the little things that make life simply happy. It was so cute I had to share the photos.

It’s funny the way the culinary genes were split between us– while I love to cook and have a hankering for anything salty, Sarah absolutely loves to bake and has always had a sweet tooth. Voila, we construct the perfect dinner party. We’re opposites in a lot of ways, so when you put us together it’s actually the ultimate combination. It must be a twin thing! She was inspired by this site, but went for the bag to help out with shipping! The jar is so cute if you have a gift occasion coming up!

Another great thing about Sarah’s baking is she substitutes healthier alternatives, making it easier to eat all the delicious things she makes! That’s why I was so excited to receive her awesome recipe, I get to enjoy all her creative work 2,000 miles away!

I’m sure you will enjoy these cookies as much as Shane and I did! Let me know your cookies tasted.

1 1/3 cup spelt flour, spooned into measuring cup & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup Ghirardelli 60% cocoa chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar

Added…

1/2 cup coconut oil (I did half butter half oil…you can use butter if you prefer!)
1 teaspoon vanilla
1 slightly beaten egg

Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated. Then roll the cookie dough into 1 1/2 inch balls, place on a parchment covered baking sheet and bake for about 10 minutes in a preheated 350 degree oven. I got about 26-28 cookies out of these.

Baby Golden Beets + Horseradish Creme

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10.4.13

The past few days have been beautiful here in Boston. The sun has finally come out to say hello, have all the people anxiously anticipating this nice weather! That’s why these little beets could not be more perfect, because they are bight and shining for lunch!

I have two roasting methods for beets. One is similar to how you would bake a potato– poke the beets with a fork, add a little olive oil, salt, pepper and balsamic vinegar and wrap in an aluminum foil jacket. The other is how I did it here, by cutting them first and roasting them together in a tray. Both are delicious, it just depends how you would like to present them and eat them.

Horseradish is my newest obsession. Just like our other favorites like broccoli, cauliflower, kale and radishes, horseradish possesses cancer flighting elements such as glucosinolates. This compound assists in breaking down cancer causing chemicals (such as pollution and carcinogens) in the liver and also provides us some nutritious vitamins. The spice this magical root provides is also makes liking it a no-brainer and why you should accompany your next roasted beets with it! It’s also delicious spread on sandwiches.

You can make your own horseradish spread, as I did here. it’s so incredibly simple, you only need a few ingredients and boom- deliciousness has arrived. How do you enjoy horseradish? If you’re a hater, try it again because it’s awesome.

Roasted Baby Beets Salad with Horseradish Creme

Serves 4

1 pound baby golden beets, quartered
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper

1 teaspoon prepared horseradish
3 tablespoons crème fraiche
1 tablespoon chopped chives
½ teaspoon lemon juice
salt and pepper to taste
½ cup greens

Preheat oven to 350. Line a small casserole dish with aluminum foil and add beets, oil, salt and pepper. Toss to combine and cover with another piece of aluminum foil, sealing the edges. Bake until able to pierce with a fork, about 45-60 minutes.

Meanwhile, combine horseradish, crème fraiche, chives, lemon juice, salt and pepper in a small bowl. Whisk together and set aside. To assemble salad, spoon some of the horseradish spread on the bottom of each place, sweeping the spoon across to form a line. Add the beets, placing on top of the crème, and finish with the green leaves. Garnish with chopped parsley if desired.

Salmon Cakes with Spicy Yogurt Sauce

1

03.4.13

It may seem quite ridiculous to some, but before moving to the east coast I didn’t like fish. I know, I know, but don’t gasp with astonishment just yet. I have been converted and now anything from the sea is a part of my cooking routine at least once a week. With all the nutritional benefits and fresh ways to prepare both fish and shellfish, they are hard to resist.

If you aren’t a fan of putting your salmon in a cake, then you can simply eat it the way I have roasted it here. It’s my mom’s recipe and it couldn’t be more simple or tasty. Just be weary of small bones before you serve or eat it.

The finishing touch of the spicy yogurt sauce was just what the doctor ordered. It added a nice kick and tang that complimented the fish and the lemony flavor. The trick of using a measuring cup to shape is one I got from my good friends at America’s Test Kitchen, and not only does it make the presentation better, but it allows the cakes to all cook evenly and ensures all of your guests get the same size (trust me, they’ll be fighting for the biggest one!)

Roasted Salmon:

1 pound fresh caught salmon
1 tablespoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ tablespoon chopped parsley
½ tablespoon chopped dill
1 small lemon, thinly sliced
olive oil for drizzling

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and place salmon fillet on baking sheet, skin side down. First sprinkle with paprika, salt and pepper and then add the chopped herbs, distributing evenly over the fish. Arrange lemon slices so it evenly covers the fish, and drizzle with olive oil quickly to add moisture. Bake in the oven for 15-20 minutes, until flakes off skin easily. Serve right away if eating that evening, if not set aside to cool and refrigerate.

Salmon Cakes:

1 pound cooked salmon, flaked off skin
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon lemon zest and juice
1 teaspoon chopped capers
2 scallions, thinly sliced
1 piece hearty sandwich bread, toasted and processed to a crumb size
1 egg, beaten
1 teaspoon salt
½ teaspoon pepper
1tablespoon chopped parsley
1 tablespoon olive oil

Pull apart roasted salmon fillet with two forks to flake, making sure to remove small bones. Combine all ingredients, minus olive oil, in a mixing bowl and stir to combine. In a 12-inch skillet, heat oil over medium high heat. Using a ½ cup measuring cup, compact salmon mixture, flip over and tap until mixture is released and is one solid cake. Cook cakes, 4 at a time 4 minutes on each side. Serve over a bed of greens and spicy yogurt sauce.

Spicy Yogurt Sauce:

½ cup plain Greek yogurt
1 tablespoon sirachia
1 scallion, minced
1 teaspoon lemon juice
salt and pepper to taste

Combine all ingredients and mix to incorporate. Serve chilled with salmon cakes.

Shakshuka for Two

0

29.3.13

Shakshuka, is an Israeli dish of eggs poached in a spicy tomato sauce. The name is not only fun to say, but this dish is really good. Like, really good! Plus it looks so impressive; you should probably serve it up for your brunch this weekend.

For me, tomatoes and eggs are a match made in heaven. Not only does this dish look incredible, but the chilies and spices make it taste incredible too! Baked eggs are hard to accomplish just right, but chopping is literally the most labor-intensive part of this this meal!

I served mine with toast, but it is traditionally served with pita bread for sopping up every single drop of the precious sauce and broken yolk all in one perfect bite. You don’t have to have a crowd over either, that’s why I tweaked Smitten Kitchen’s recipe slightly so you could make it a fun breakfast with a friend. You could squeeze a third egg in there if one just isn’t enough.

What’s your favorite egg dish? Are you a fried, poached, baked or scrambled person? Let me know how you like this dish, I swear you will love it!

Inspired by Smitten Kitchen

Serves 2

2 tablespoons olive oil
2 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
½ small yellow onion, chopped
3 cloves garlic, crushed then sliced
½ teaspoon ground cumin
2 teaspoons paprika
½ teaspoon cayenne powder
1 teaspoon tomato paste
2 large tomatoes, diced
Kosher salt, to taste
2 or 3 eggs
¼ cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm toast or pitas, for serving

Heat oil in a cast iron skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, cayenne and paprika, and cook, stirring frequently, until garlic is soft, about 1 minute. Add tomato paste and cook 1 more minute.
Add chopped tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with toast or pitas, for dipping.

Lemon-Berry Yogurt Icebox Tart

0

28.3.13

With Easter right around the corner, I thought this Thursday be the perfect day to share a tasty tart! Also because I used my own homemade berry curd from this previous post and spelt flour crust, you can eat all you want and feel great about it (unlike some of Easter’s better known friends, like peeps and choco bunnies)!

This tart is also incredibly easy to make and looks beautiful. All you need is to start the day before you want to devour it, because it needs time to solidify. The earthy crust with the tangy, fruity filling is an excellent combination, and the colors along with the zesty lemon– it just screams spring.

A short cut I use in the kitchen quite a bit is frozen, store bought piecrust. That being said, I don’t think all premade crusts are created equally so I suggest buying different ones, preferably all natural with as little ingredients as possible, to find the one you like the best. Me, I like the Sprouted Spelt Flour variety I have been able to find it at most Whole Foods. I use them for quiches as well, that way I can take it out of the freezer and use whatever vegetables I need to use up without going back to the store. I’m happy every morning and I have a clean fridge- win win.

Easter is one of my favorites because it truly gets you in the sunny, spring forward mindset. If Boston ever climbs over 60 before March is over, then I will be excited for Peter Cottontail. However I’m not sure I see this happening, so thank goodness I have this pretty tart to look at!

Will you be having an Easter brunch, dinner or maybe both? We will be having a brunch, which I am pretty excited about! But this tart will be eaten after dinner, where the true celebration begins.

Recipe adapted from The Kitchn

1 pie/tart dough of your choice
2 cups Greek yogurt
2/3 cup berry or lemon curd
1/2 teaspoon vanilla extract
1 1/2 teaspoons powdered gelatin
2 tablespoons water
Whipped cream
Citrus slices or berries (optional, for garnish)

About two hours before assembling tart, fully bake pie crust according to recipe instructions. Let cool on a cooling rack for at least one hour, until room temperature.
In a medium-size bowl, whisk together the yogurt, lemon curd, honey and vanilla. Taste and add more honey, if needed. Put the water and gelatin in a small microwave-safe measuring cup and let sit for 5 minutes. Microwave for 10-15 seconds, stirring once or twice, until the gelatin is dissolved. Do not allow to cool.
Thoroughly whisk the hot dissolved gelatin into the yogurt mixture and pour into the tart shell.
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Garnish with fresh whipped cream and sliced citrus or berries before serving.

Additional Notes: • I use full-fat Greek yogurt. I have not tried substituting low- or non-fat Greek yogurt, but I suspect either would work well, though you may need to add a little extra honey.

• The filling can be made into individual puddings instead of a tart: skip the crust and pour the filling into small ramekins. Refrigerate for at least 4 hours, or overnight.

Roasted Radishes with Brussels Sprouts + Green Beans

0

27.3.13

Although spring has arrived according to the calendar, there is snow on the ground and in the forecast. This is obviously something I am not stoked about, so to make myself feel better I thought I would celebrate one of my favorite spring vegetables– the radish.

If the color alone isn’t enough to make you love these little gems, the peppery earthy flavor sure will. Filled with fiber and hydrating properties, radishes are on the same nutrition scale as celery and tomatoes. They are delicious both cooked and raw (stay tuned for a delicious raw snack!) so switching it up is highly advised.

With all the colors the brussel sprouts and the green beans add, this dish would look just beautiful next your celebratory Easter main dish. Whether it’s lamb or more of a brunch meal, this dish is sure not to disappoint.

The dressing I use for this dish (and most salads as well as swiss chard or collard greens side dishes) is from America’s Test Kitchen blog The Feed, which is such a great resource I highly recommend! All the posted content highlights their publications, so there’s loads of fun (and free!) content and articles.

Let me know your favorite radish masterpiece or if you are a raw or roasted radish eater!

Serves 4

1 bunch radishes, halved
½ pound Brussels sprouts, halved
½ pound green beans
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon fresh ground pepper
1 teaspoon chopped parsley

America’s Test Kitchen Dressing

Preheat oven to 400 degrees.

Trim ends off radishes, green beans and Brussels sprouts. Place Brussels sprouts on sheet pan and toss with olive oil and salt and pepper. Roast for 15 minutes, then add the radishes to the pan and continue to roast an additional 15 minutes. Meanwhile, heat a saucepan with a colander and water and bring to a boil. Add green beans, cover and steam until el dente, about 5 minutes.

Add all vegetables to serving dish and toss with dressing. Garnish with parsley and serve.

DIY: Pomegranate-Cheery Lime Chia Fresca

0

21.3.13

Chai seeds are all the rage these days. You can find them being used in salads, sauces or other new and creative ways and they’re being talked about everywhere. I recently added them to my energy bars in back in this post and also add them to my yogurt or salads to get all that omega-3 goodness each day.

If you are unfamiliar with chia seeds, they’re pretty cool. When they are submerged in water or anything with a moist texture, they form a gelatinous bubble around them. That is actually what makes them good for athletes and extra hydrating.

They’ve also shown to lower your blood pressure and help with food cravings by filling you up. Unlike flaxseeds, they don’t need to be ground in order to be absorbed properly and are incredibly high in omega-3 fatty acids.

I absolutely love how they get that gelatinous film on them as they soak in water. It’s like a chewy slimy surprise that’s actually quite enjoyable. But I only allow myself to purchase one store bought drink a week (if that) because they are so expensive. That’s why for todays DIY I decided to make my own concoction! I don’t see it lasting that long, but at least I’ve made more than one serving and still have plenty of chia seeds for my next batch!

The combination of pomegranate and cherry goes so well together, and the lime adds great punch and acidy. You can make these juices yourself if you own a juicer, or you can find them pretty easily in the refrigerated drink section of most grocery stores.

What do you like to throw chia seeds into? I would love some new ideas and ways to use them! Let me know if you think this drink compares to the store bought!

4 tablespoons chia seeds
½ cup water
½ cup lime juice
1 cup pomegranate juice
1 cup cherry juice

Combine all ingredients in a bottle. Mix to combine and allow 20 minutes to rest, so the chia seeds can get their gel shell. Serve cold with lime slices.

Barley Risotto with Marinated Feta

0

19.3.13

Every time I open the cookbook Jerusalem, I get excited. Literally, every time! Each recipe is unlike anything I have made before and gets me seriously anxious to try all the different methods and use spices I never have before!

But I have to say, if there were one grain that I would have to pick as my favorite, it would have to be barley. Not only does it have a lot of fiber and protein, but its texture is so amazing and satisfying. It’s slightly crunchy yet buttery to sink your teeth into (whew I’m getting hungry just thinking about it). I usually pile random things on it like chunky pasta sauce, Mexican flavored beef or toss some with a salad, so when I saw this recipe to transform it into risotto, I was like YES.

This recipe is very simple to prepare and put together as well, compared to your traditional risotto. There’s no heating the stock and adding slowly, all that is required is a large skillet and a large stirring device! It also eliminates the dairy that risotto calls for, so it’s cleansing and offers a nice change up to the regular dinner for most people.

I’m not sure why, but barley and tomato seem to be a match made in heaven! I think it has something to do with the gluten compounds coming together… but that could just be a guess! Write how much you enjoyed the recipe or others you like from Jerusalem!

By Yotam Ottolenghi from Jerusalem

1 cup pearl barley
2 tablespoons butter
6 tablespoons olive oil
2 small celery stalks, cut into ¼ inch dice
2 small shallots, cut into ¼ inch dice
4 cloves garlic, minced
4 thyme sprigs
½ teaspoon smoked paprika
1 bay leaf
4 strips lemon peel
¼ teaspoon chili flakes
One 14 oz. can chopped tomatoes
Scant 3 cups vegetable stock
1 ¼ cup sieved crushed tomatoes
1 tablespoon caraway seeds
10 oz. feta cheese, broken into rough ¼ inch pieces
1 tablespoon fresh oregano leaves
salt to taste

Rinse the pearl barley well under cold water and leave to drain.

Melt the butter and 2 tablespoons olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for five minutes, until soft. Add the barley, thyme, paprika, bay leaf, lemon peel, chili flakes, tomatoes, stock, sieved tomatoes and salt. Stir to combine. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not catch on the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.

Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tablespoons of olive oil and gently mix to combine.

Once the risotto is ready, check for seasoning and then divide among four shallow bowls. Top each with the marinated feta, including the oil and a sprinkle of oregano leaves.

Berry Grapefruit Curd

2

14.3.13

This is my “Welcome Spring!” dish this week. The weather has been getting warmer and I am definitely celebrating! To tell you the truth I’m over the winter months and can’t wait to get myself to the beach! I purchased a brand new beach cruiser and need the weather to climb just over 60 so I can ride it around oh so proudly!

This might be one of my most favorite things I’ve ever made. The color alone is to die for, and frankly I wish I had a dress that pretty. I’ve always wanted to make my own curd of any kind, but every recipe I found was too intimidating or didn’t seem worth the heavy amounts of egg yolks and butter with little fruit. However when I found this recipe, it was perfect, and had all the potential to welcome in some more citrus.

As I’ve mentioned before, I’m not a huge sweets person. Sure I love the occasional cheesecake (more than usual lately thanks to the Test Kitchen) or indulging in a bowl of FroYo, but I don’t really crave it like some people. So when I made something I fell in love with that only had 1/8^th teaspoon of salt, that’s big news.

Another great thing about this spread is you can have it on almost anything. Here I have it on a scone, but any fresh baked good would be delicious. I wouldn’t recommend a cookie or very strong/sweet cake, because it does have sugar in it, but anything else that’s a less sweet or breakfast dessert would be delicious. Heck, slather that on some baguette and I’m good!

Let me know what you would cover in this liquid magic or perhaps your favorite curd to make at home (I’m so addicted I’m going to need new flavor ideas!) So if you see me walking down the street with berry grapefruit curd all over my face, please don’t judge until you’ve had some!

1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
1/2 segmented grapefruit
1 teaspoon grapefruit zest
2/3 cup sugar
1/8 teaspoon salt
2/3 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
2 tablespoons lemon juice
3 large eggs, lightly beaten
1 tablespoon butter

Directions

Place the thawed berries and grapefruit in the blender and process until smooth. Press blended berries through a fine mesh sieve positioned over a medium bowl. Using the back of a spoon, press and scrape until you have at least 1 cup of puree. Discard seeds and refrigerate any extra puree for another use.

In a medium saucepan, combine sugar, salt, and cornstarch with a whisk. Stir in 1 cup of berry puree, lemon juice, zest and eggs and heat over medium heat. Stirring constantly with a whisk, bring to a boil over medium heat. Reduce heat and simmer for 1 minute or until curd is thick, still stirring constantly. Remove from heat and gently stir in butter.  Spoon mixture into jar or bowl then cover and refrigerate for at least 6 hours before serving.

DIY: Focaccia Two Ways

1

07.3.13

The weather in Boston today would be considered pretty miserable to most, but to me, the snow falling outside meant only one thing: To stay warm inside baking some delicious bread. So of course, I did just that.

Focaccia is one of my favorite breads; it’s light, airy and the crust that forms is oh so texturally pleasing. I also love adding fresh herbs and other ingredients to enhance the flavor and bring it to another level. But knowing me, I was too indecisive and couldn’t choose between a slightly sweeter option by using cherries, or totally savory by using olives, so I made both!

I opted for the whole-wheat flour here. I know many bread aficionados would shake their heads at me, and I do appreciate the good old-fashioned baked homemade bread, but sometimes I love the earthiness that the whole-wheat provides. It went really well with the rosemary, one of my favorite herbs on bread.

Some other combinations you could also use include fresh cranberries, tomatoes with onions and cheese with herbs. I did see a crazy Sriracha cheddar bread a few days ago that did look tasty! Not sure I could eat a whole loaf, but I think I could find some friends who wouldn’t mind helping me share it!

Let me know what your favorite combinations are! I would love some other inspiring ideas to use on my next snowy day!

Whole Wheat Focaccia with Herbs

Dough recipe adopted from Bon Appetit

2 tablespoons olive oil, divided, plus more
1 ¾ cups whole-wheat flour plus more
1 ½ teaspoons kosher salt plus more
1 teaspoon sugar
½ teaspoon active dry yeast

2 tablespoons chopped rosemary
½ cup halved cherries
½ cup sliced kalamata and green olives
salt and pepper
2 tablespoons olive oil, for drizzling

Lightly oil a large bowl; set aside. Combine 1 3/4 cups flour, 1 1/2 tsp. salt, sugar, yeast, and 3/4 cup water in a stand mixer fitted with a dough hook. Mix on low speed for 5 minutes. Scrape down sides and bottom of bowl. Increase speed to medium and mix for 6 minutes (dough will be very soft). Form dough into a ball. (Alternatively, vigorously stir ingredients to form a ragged dough. Transfer to a lightly floured work surface. Knead dough, sprinkling with flour by tablespoonfuls as necessary to prevent sticking, until smooth, 4–5 minutes. This will result in a denser bread than mixer method.) Transfer to prepared bowl. Cover; let stand at room temperature for 1 hour. Chill at least 4 hours or overnight.

Form dough into 2 separate rounds on separate baking sheets and allow to rise at room temperature, 1-2 hours until they have doubled in size. Preheat oven to 475. Using your finger, make dimples in the bread. Sprinkle the rosemary on both, then the cherries on one, the olives on the other. Season both with salt and pepper, and finish with a drizzle of olive oil. Bake until golden brown, 15-20 minutes.

Warm Sauté Salad with Mache Lettuce

0

06.3.13

Salads are a lunchtime necessity for me. But like most things you do or eat every day, they have the potential to get very boring and tired. Ever since I was little things had an expiration date– I could only eat the same things for so long. I was obsessed with cheerios for about 2 weeks and then didn’t want another for a month. The same goes for my salad fixings, I need to change up the lettuce and accompaniments otherwise I won’t enjoy my meal, and then what’s the point really?

When I saw Mache lettuce at my local store I was pretty convinced it was the most beautiful lettuce I have ever seen. I knew I had to use it in a salad and take multiple pictures of it!

Now I have to admit, the magic and inspiration behind this salad came from the leftover produce situation in my refrigerator. I knew I needed to use up my mushrooms and eggplant, and the carrot I thought added some flavor and nice color. By cooking the vegetables in 3 separate batches, it didn’t take that much time and made the objective of browning much more attainable.

You can choose any in season vegetable of your liking and add any dressing you’d like! It’s not difficult to keep salads fun, there are so many things you can change with them! Let me know your favorite combinations and flavors in salad!

Serves 2

1 cup Mache lettuce
I baby eggplant, sliced
6 button mushrooms, quartered
1 large carrot, halved and quartered
1 tablespoon olive oil
salt and pepper to taste

In a medium skillet, heat oil over medium-high heat. Add mushrooms, not stirring for 4 minutes. Season with salt and pepper and stir, then let sit another 4 minutes until golden brown. Remove into a bowl and set aside. Next add the eggplant so it is flat in the pan. Cover with a tight fitting lid for 4 minutes. Remove lid, season with salt and pepper and flip the eggplant. Cover again for 4 minutes. Once browned on both sides remove into same bowl with the mushrooms. Add carrots to the pan, season with salt and pepper and allow to cook through, about 6 minutes, stirring a few times. Once cooked add with the remaining vegetables. Arrange Mache on two plates, top with vegetables and dressing, and then serve.

Balsamic Vinegar Dressing:

2 tablespoons olive oil
1 tablespoon aged balsamic vinegar
1 teaspoon lemon juice
salt and pepper to taste

Combine all ingredients in a small bowl and whisk, until emulsified. Spoon over salad and serve.

Ingredient Fix: Birthday Cake

1

03.3.13

Strawberry Champagne Cake. Celebrate!

So today is my birthday. Obviously everyone loves their birthday– a reason to celebrate with friends and family, good food and maybe a gift or two. But my birthday has always been more than that. I am a twin; my other half is Sarah, and to me that is what is special about my birthday– having someone to share it with (maybe all you other twins out there can relate).

I feel like some people would hate the thought of sharing their birthday, or think that as kids we had a hard time with it. It’s actually the opposite. I loved it, and still do! It’s actually weird to me not having someone to blow out the candles with and say ready, set go! or tear apart the rapping paper so we could open our gifts together.

But the sharing really doesn’t end there. One of my best friends dating back to middle school, Elena, also has the same birthday. We used to have all kinds of silly jokes, like the reason we both loved blueberry bagels and pickles was a “March 3^rd thing”. Since then we’ve spent lots of birthdays apart and together, but this year she is in Thailand, enhancing her life and experiencing an amazing journey. So even though she is physically the furthest she has ever been, we’ve never been closer on this birthday.

Since then the early March birthdays just seem to be increasing; Elena’s wonderful boyfriend, Ryan, is March 2^nd and my other close friend, Jami, is the 4^th! (Honorable mention to my best Bostonian Jennie the 13th and my lovely co-workers, Jill the 8^th and Charlotte the 25^th!)

So this birthday cake isn’t just for me- It’s for all my loved ones both near and far who I love sharing my birthday with. You all are the best presents anyone could ask for and I am a truly lucky girl to have all of you in my life! Here’s to all the celebrations to come, together and apart.

HAPPY BIRTHDAY!

Strawberry Champagne Cake, adapted from raspberry cupcakes

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