9/20/17

L'Shana Tova: Easy Dessert Rr Breakfast For Rosh Hashanah


Tonight marks the beginning of a Jewish New Year! Whether you are a religious or a cultural Jew, or just like good food, I have a quick and easy, but gorgeous (!!) breakfast or dessert you can make to celebrate Rosh Hashanah.

It is said that you need to eat apples and honey for a sweet year to come. But what if you forgot that you were out of apples!? Well, I used beets :)

This plate above is something I made for a sweet breakfast before work today:

Homemade Labneh With Beets & Honey
1) homemade labneh
2) roasted beets (use apples or any other fruit you have: or a combination!)
3) honey
4) ginger syrup
5) roasted and salted cashews

Enjoy!!!

For more traditional apple cake and honey cake ideas, check my previous posts.

9/18/17

Meatless Monday: Beefsteak Burger At Beefsteak In DC


Are you looking for a vegetarian burger that's light, has no beans or lentils, and is beyond satisfying? Well, then you either must go to Beefsteak, or make one at home.

Over the weekend I took myself to lunch at Jose Andres' Beefsteak and absolutely loved his tomato burger. This was my second time at this restaurant and each time I've ordered the same thing. Go before the tomato season is over. 

Beefsteak Tomato Burger 
thick slice of beefsteak tomato
pickled red onions
sprouts
caper herb mayonnaise
olive oil brioche bun
extras: avocado and fresh mozzarella


What's your favorite meatless burger?

9/14/17

Chiko DC: 10 Things To Know Before You Visit




It took me a while, but I finally had dinner at Chiko in Eastern Market. 
CHIKO is the first restaurant from The Fried Rice Collective. Chef’s Danny Lee and Scott Drewno pair modern cooking techniques with traditional Chinese and Korean flavors, while Drew Kim provides his passion for hospitality ensuring a unique dining experience.

Here are 10 things to keep in mind before you go:

1) Show up on the early side because by 7 pm, they are super busy.

2) Chef Scott Drewno is actually IN the restaurant and doesn't simply has his name on the website. {Thanks for sending out a tray of snacks!}

3) If you can, bring friends because you'll want to order pretty much everything on the menu.

4) The name is pronounced CHAIKO not CHEEKO :) Chi as in Chinese, Ko as in Korean.

5) There's a sense of humor when it comes to the menu: the restaurant has Meatless Tuesday specials unlike the well 
established Meatless Monday.

6) You mix your own cocktails! Well, at least the Gin & Tonic that I tried (pictured below) that had lemongrass infused basil seeds in it!

7) My favorites: Wagshal's Chopped Brisket with Soy Brined Soft Egg, fuikake butter, and rice; Potato and Egg Salad, Sichuan Spicy Cucumbers; Chiko's version of street corn.

8) Leftovers make for a great lunch: make sure not to microwave kimchi.

9) Make sure to check out Chiko's specials: on Tuesday they had a great combination of corn, asparagus and pea shoots.

10) Superb service. Even better food.



9/11/17

Meatless Monday: Visit to Bangkok 54 and Atilla in Arlington, VA


Do you feel like you are in a cooking rut? If you answer yes, I highly recommend a visit to an ethnic grocery store. Over the weekend I visited Bangkok 54 and Atilla markets on Columbia Pike in Arlington, VA and picked up quite a few fun products that will be great for experimenting with in the kitchen, and happen to be perfect for Meatless Monday.

First up, Bangkok 54: I was overwhelmed with the varieties of rice, sauces, curry paste, spices, and soup packets. Luckily, one of the women at the store was really helpful and explained which curry paste to use with vegetables (yellow!), and also told me to never ever shake a can of coconut milk! Instead, you are supposed to use the solids to saute the curry paste and the vegetables, and only then to add the liquid! Who knew?

I picked up fresh bok choy, lemon grass, three varieties of curry paste, and buckwheat soba noodles. I also bought a jar of pickled pepper corns that are supposed to be great added to a stir fry.

I'm taking bets on how quickly I'll consume a container of Pocky dipped in chocolate topped with crushed almonds ;) 



By the way, Bangkok 54 is a great place to load up on Sriracha and sambal if you like your food spicy!



Tucked behind the parking lot of Salsa Room, where I go salsa dancing, is a Turkish market called Atilla. Interestingly enough, many of its products looked very similar to the ones you'd find in a Russian grocery store. I could not resist picking up a container of pistachio halvah as a treat with coffee or tea.

I also bought a container of labneh, a jar of roasted eggplant, and a packet of feta to top my tomato and cucumber salad. What was labeled as pomegranate juice turned out to actually be pomegranate molasses: I'm planning to use it in salad dressings, marinades, and to flavor black tea.

Finally, I bought a jar of red pepper and eggplant spread that's great as a dip or to use in sandwiches with mayonnaise.

Let's get cooking!

9/7/17

Dinner In Minutes: Gyoza & Vegetables Quick Soup


Need a quick dinner that will warm you up and leave your taste buds satisfied? I have just the recipe for you: Gyoza & Vegetables Quick Soup

Last night when I got home after work, I decided I did not want to do anything but sit on the couch and chill. For the entire night. And I did just that. Plus all the food! It was one of those nights.

I made a really quick soup for dinner using Thai Vegetable Gyoza from Trader Joe's frozen section, chicken broth I made in my pressure cooker from the bones of a rotisserie chicken, some vegetables and a few flavor boosters. So easy. So good. Pretty healthy, unless you follow it up with enormous amount of hummus, smoked almonds, and pistachio ice cream.

Dinner In Minutes: Gyoza & Vegetables Quick Soup

Ingredients

chicken broth
mushrooms, thinly sliced
peas, fresh or defrosted
red pepper, thinly sliced
Thai Vegetable Gyoza, prepared according to directions
soy sauce
lime juice
sriracha
parsley, chopped

Directions
1. Bring chicken broth to a simmer. Add mushrooms, peas, and red pepper and allow to simmer for 3-5 minutes.
2. Add Gyoza to a bowl, pour over the broth with the vegetables. 
3. Season the soup to your taste with the rest of the ingredients.

I know...pretty precise recipe :)

Enjoy!!!

9/5/17

Bake a Difference with OXO for Cookies for Kids' Cancer


Welcome back from the 3 day weekend! Hope you are all rested and are ready to jump back into work...I know I'm not :/

One of the fun activities I did this weekend, other than dancing, brunch, and a visit to the National Museum of Women in the Arts, was bake Spritz cookies! This was my first time ever using a cookie press, and I loved it.

This blog post is another collaboration with oxo. As always, I'm not being compensated for this post: I received products from oxo to try in my kitchen and am sharing my opinions with you.

This year, OXO will donate up to $100,000 to Cookies for Kids' Cancer. Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. 100% of proceeds raised by Cookies fund pediatric cancer research. Visit OXO or cookiesforkidscancer.org for more information.

The Cookie Press was incredibly easy to use and clean. I liked the fact that it was simple to change the disks and ended up using four flower themed disks to make cookies. Oxo also sent me an additional set of fall related disks, which I'll have to try once the weather cools down a bit.


I was already familiar with the OXO pizza pan, and expected the same great performance from the Non Stick Pro Cookie Sheet. It has a great weight to it, is nonstick, easy to clean, and allows your baked goods to brown easily. 


Finally, even though I have plenty of spatulas, both metal and silicon, this one from oxo was the perfect size for the cookies! It's sturdy despite its little size and has a flexible edge that allows you to easily get under the cookies. Please make it in fun colors oxo!!


My friend Kate sent me a recipe for Spritz Cookies from America's Test Kitchen baking book. I also found it here. Butter, sugar, flour, and a few other ingredients are all you need, and I actually had everything on hand! 


The cookies smelled delicious, were super buttery, and not too sweet. I shared them with my friends, neighbors, and condo office workers.

Let me know how you use your cookie press!

8/31/17

TBT: Postcard From Seattle.


Where to eat in Seattle?

It has been about two weeks since I came back from a week in Seattle where I visited family and friends. This turned out to be more of a vacation/staycation because my sister was able to take the whole time off work and our friend Jenny was visiting from Houston at the same time. We ate, danced, went hiking (!!), saw family and friends, and did some touristy things. 

I wanted to give a few shout outs to some of my favorite bites from this trip.

The photo above is from General Porpoise. These doughnuts were worth a hike from the bus stop. I loved the bright interior, gorgeous flowers on the tables, and of course the doughnuts themselves. I had the lemon curd flavor, and was happy that it wasn't overly sweet. Definitely check out this place on your next Seattle visit.

For a neighborhood feel, a great selection of small plates, and a great Happy Hour, we went to Pair. Make sure to order their shakshuka for its smoky flavor, the gougeres if you like carbs, and the daily selection of cheese. The mussels were also superb. Below are the desserts we shared: an in season apricot cake and a mocha chocolate mousse.  


For something away from the city, pack a picnic and head out to Taylor Shellfish Farms. Don't forget your oyster knife and patience: shucking 6 oysters takes forever but is so worth it. The view is stunning and makes you forget about reality.



And finally, The Walrus and The Carpenter. Make sure to show up as soon as the restaurant opens to be seated. The oyster happy hour is the main draw, but next time I'll definitely stay for dinner. These oysters were plump and sweet and I did not have to shuck a single one of them.


8/28/17

Last Of Summer Meatless Monday Salads: Mango, Tomato & Mozzarella


Summer is almost over, so you might as well enjoy a beautiful, colorful salad before summer tomatoes and strawberries disappear for good.

This gorgeous Mango, Tomato & Mozzarella Salad came about as most of my other creations do from random things I had in my refrigerator. 

I had a ripe mango and a bag of arugula from Trader Joe's, organic strawberries and tomatoes from MOM's Organic, and a container of fresh mozzarella.

Having consumed a large amount of Ethiopian and Thai food over the weekend, this salad was exactly what I needed.

Mango, Tomato & Mozzarella Salad
mango, peeled and sliced
variety of cherry and grape tomatoes, halved
strawberries, sliced
arugula
fresh mozzarella
chili oil (I used Nudo)
salt
freshly ground black pepper

That's all folks! Arrange in any design you desire.

Happy Meatless Monday.

8/21/17

POPSUGAR MustHaveBox Turns 5!


Earlier this month I received a gift from POPSUGAR: their August Must Have Box on THEIR 5th Anniversary! How sweet is that? One of my favorite gifts inside the box was this Cheers Lacquered Tray from Fringe Studio...because let's face it, everyone can use a little bit of cheer in their life.

The tray is great to hold a remote control, lotions, pens, or iced coffee, an orchid bloom and some ketchup to go with a weekend breakfast of potatoes, a poached egg, and a black bean & tomato salad.

If you are a first time subscriber to POPSUGARMustHaveBox, you can get $10 Off your first box until August 31st

How would YOU use this tray? 

Small print: 
All current Must Have subscribers are eligible for a chance to win! You can sign up before the end of August for a chance to automatically win a *major* surprise each week from following brands: 
Week 1: Limited # of lucky subscribers will win something from Pehr Designs 
Week 2: Limited # of lucky subscribers will win something from First Aid Beauty 
Week 3: Limited # of lucky subscribers will win something from Kendra Scott 
Week 4: Limited # of lucky subscribers subscribers will win something from Tarte cosmetics 
Week 5 (8/31): 5 Grand Prize! Limited # of subscribers something from Cambridge Satchel Co + 1 year Must Have 

Disclosure: I received the MustHaveBox for free but am not being compensated for this post. 

8/7/17

The Bachelorette Finale: Meatless Monday Potluck Dinner


Are you watching The Bachelorette Finale tonight? I am! A few friends are coming over for food, drinks and commentary.

Over the last season, I've hosted about 5 such viewing parties and they are always a success. I get a chance to clean my home, have friends over, and the conversation is always great.

Here are a few ideas for potluck dinners you can put together easily that allow grazing while watching the show. 

Rules:
1. Don't stress
2. Don't do it all yourself: have friends bring a bottle of wine or dessert or a dip with chips
3. Keep it vegetarian for Meatless Monday
4. Use pretty plates and bowls for store bought snacks
5. Don't worry about everything matching

Dinner #1:
Stove top roasted carrots: quarter the carrots lengthwise and saute in olive oil seasoned with salt and pepper until they are golden brown. I kept mine aldente. Garnish with parsley.

Hummus: store bought or make your own.

Beet chips: save the calories from carbs by thinly slicing raw beets!

Tabbouleh.

Baba ganoush.

Cheese.

Sauteed olives with orange zest, red pepper flakes and garlic. {Similar recipe}

Fresh figs and cherries.

Wine: I found a bottle of Moldovan White Cabernet which I really liked.

Dinner #2:
Big Ass Salad: mixed greens, fresh corn, cucumbers, tomatoes, hard boiled eggs, pickled peppers, pistachios.

Cheese and crackers.

Artichoke dip.

Celery, carrots, snow peas.

Cherries.

Chocolate mocha cake.

Wine.



For tonight's gathering, I'm making deviled eggs, putting out store bought baba ganoush with kale chips, and assembling a dessert with store bought pound cake, fresh berries, and home made whipped cream. 

My friends are bringing over sangria, cold soup, and a few other appetizers. Make sure to check out my instagram for photos later tonight.

8/3/17

Watermelon, Fresh Mozzarella & Tomato Salad: National Watermelon Day


One of my favorite summer foods is watermelon! Sweet, juicy, refreshing, and guilt free. Growing up in Russia, we only had watermelon with seeds, but over the last two decades in the US, I got spoiled and hate seeds in my watermelon ;)

What are your feelings about seedless watermelons? Yay or nay?


Today is a National Watermelon Day, so I thought I would share with you a quick salad I put together over the weekend. This is not my typical nicely arranged salad. Instead, I threw things on the plate and called it a day. It tasted great regardless of the appearance.

Watermelon, Fresh Mozzarella & Tomato Salad: National Watermelon Day

Ingredients
watermelon, cut into triangles
heirloom tomato, sliced
fresh mozzarella balls, torn into pieces
pesto
salt & pepper

Directions

1. Put watermelon and tomato slices on a plate. 
2. Top with torn mozzarella. 
3. Spoon over pesto and season with salt & freshly ground black pepper.

What do you like to pair with watermelon?

7/31/17

Meatless Monday: Eggplant & Kale "Meatballs" With Smoked Cheddar Adapted From Skinnytaste


Need a quick, healthy and delicious recipe!? Do you stick to a meatless diet? Do you want to use a few random vegetables in your refrigerator? Then you'll definitely want to make my Eggplant & Kale "Meatballs" With Smoked Cheddar Adapted From Skinnytaste

I saw Gina's Eggplant "Meatballs" recipe last week on Facebook and decided to make it over the weekend...and actually did!

I made multiple changes to make the recipe my own:
1) I added kale into the "meatballs" mixture
2) Instead of bread crumbs, I used panko crumbs
3) I used a few extra seasonings 
4) Using smoked cheddar and doubling its amount REALLY made this recipe shine
5) Doubling the sauce amount is a must!



Meatless Monday: Eggplant & Kale "Meatballs" With Smoked Cheddar Adapted From Skinnytaste

Ingredients
Makes ~ 22 "meatballs"

2 teaspoons olive oil
1 large eggplant, diced into 1/2" pieces
1 bunch of kale, ribs removed and discarded, leaves chopped
salt & pepper to taste
red pepper flakes to taste
1/4 cup water
oil spray
1 egg, whisked
1 1/2 cups panko crumbs
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1 tablespoon chopped parsley
0.2 pounds (4 ounces) smoked Cheddar, shredded
2 28 ounce cans of tomato sauce
4 garlic cloves, smashed
10 thyme sprigs
basil for topping
ricotta (optional)


Directions
1. Preheat the oven to 375F.
2. Heat olive oil in a large skillet. Add eggplant, kale, salt & pepper, red pepper flakes and water, and cook on medium heat until the vegetables are tender.
3. Allow the mixture to cool slightly and then add to a food processor and pulse a few times. I left mine a little bit chunky. You don't want a paste.
4. In a large bowl, combine the egg with panko crumbs, Italian seasoning, garlic powder, parsley, smoked Cheddar, and eggplant/kale mixture.
5. Spray a baking pan with oil. Form "meatballs" using an ice cream scoop and then rolling them into uniform balls.
6. Bake the "meatballs" for 25 minutes.
7. Meanwhile, simmer tomato sauce with garlic and thyme sprigs in the same skillet you sauteed the vegetables. Make sure to cover the skillet with a lid to avoid tomato sauce splattered all over your stove.
8. Once the "meatballs" are done, remove the garlic and thyme from the tomato sauce, add your "meatballs," and simmer covered for about 10 minutes. 
9. Serve the "meatballs" with fresh ricotta and basil.


This was such an easy recipe to make. My condo smelled amazing, and I'll be having these "meatballs" for lunch with roasted butternut squash this week. Of course you can serve them over spaghetti or rice, and they'd be great in a sandwich topped with even more smoked Cheddar!

7/28/17

Weekend Dreams: Tomatoes


7/25/17

What To Do With Ginormous Summer Squash: Vegan Succotash!


If you are a gardener and have ginormous summer squash, I have a great dish for you: Vegan Succotash!!

Check out the 11 inch squash I received in my order of produce from Washington's Green Grocer. That thing could feed a family of 5 :)

I decided to cube the summer squash and turn it into a vegan succotash with a few other summer vegetables. Cured olives add a bit of interest and a great amount of saltiness. This can be breakfast, lunch or dinner, or a great base for frittata or an omelet.

What To Do With Ginormous Summer Squash: Vegan Succotash!

Ingredients
2 teaspoons olive oil
1 large summer squash, cubed (about 2-3 cups)
1/2 large onion, sliced
1 orange pepper, chopped
kernels from 1 corn on the cob
salt & pepper
red pepper flakes
10 black cured olives, pitted
fresh dill

Directions
1. Heat a cast iron skillet. Add olive oil and allow it to heat.
2. Add squash, onions, and pepper and saute until translucent.
3. Add corn, season with salt, pepper, and red pepper flakes and saute until all the vegetables are tender and golden brown.
4. Serve topped with olives and dill.


7/17/17

Meatless Monday: Avocado Toast Meets Elote


Love avocado toast? Want to step up your breakfast? I have you covered with my Avocado Toast Meets Elote idea. This works great for a Meatless Monday meal!

This past Saturday night I was sitting on the couch, watching Moana and contemplating what to make for breakfast on Sunday. 

I'm almost always thinking about food. 

I mentally tried to picture the contents of my refrigerator and a few of the items stood out: avocado, fresh corn, and queso fresco. That's when I thought it'd be fun to combine a few of my favorite things: avocado toast and elote

Avocado Toast Meets Elote
Ingredients
sourdough bread, sliced and toasted
avocado, mashed
corn kernels sauteed in olive oil seasoned lightly with salt
sriracha
queso fresco, crumbled
cilantro, chopped
tomato, sliced & salted
iced coffee 
half & half

Directions
1. Top toasted slices of bread with mashed avocado, sauteed corn, sriracha, queso fresco and cilantro.
2. Serve with slices of tomatoes and iced coffee.

This was an awesome breakfast. Slightly messy. Satisfying. Pretty. 

What's your latest avocado toast creation?

7/13/17

Best TV Watching Food: Picnic Dinner

If you love watching TV and eating food as much as I do, I have a strong feeling you'll want to lick your computer screen or your phone screen when you'll see the photos below.

My friends Elizabeth and Sarah have been coming over to my condo on Mondays for The Bachelorette (no shame!) night, and other than catching up and watching the show together, the other highlight of our evenings is the food!!

Here are the photos from our last get together. Keep it simple: finger foods, something you can graze on, and a fun drink are the key ingredients to a fun picnic dinner.

Quick Sangria
Rose
Sliced Strawberries
Sliced Peaches
Leftovers? Make popsicles!

Cheese Plate
Triple Cream Brie
Blue
Cheddar
Baguette
Grapes
Salami


Mostly Vegetarian
Hummus
Cucumbers
Carrots
Olives
Ranch dressing
Dolmas
Salami


Not pictured: cherries for dessert.

What is your favorite TV food?

7/10/17

Meatless Monday: What To Do With Pea Shoots? Vegan Green Salad.


Last week I received a bunch of gorgeous green pea shoots in my latest order from Washington's Green Grocer. They were almost too pretty to eat. Almost.

I decided to create one of my big ass salads with everything green! You can of course add other vegetables, but I think it's fun to make a monochromatic meal from time to time. This salad is healthy, perfect for Meatless Monday, vegan and most importantly light and summery and tastes great.


The above photo is taken in front of my condo door (inside) which I've recently painted Laser Lemon. I'm in ♥ with how it turned out.

Vegan Green Salad

Ingredients
Boston lettuce
cucumbers, sliced thinly
avocado, sliced
pea shoots
basil
olive oil
salt 

Directions
Arrange the first five ingredients on a large platter, drizzle with olive oil and season with salt.


For a non-vegan twist, drizzle the salad with Ranch dressing! :)


I've also used these pea shoots on top of a turkey, cheese, and avocado sandwich, and on top of an egg salad sandwich. Check out my instagram

7/3/17

What To Do With Leftover Sangria: Boozy Popsicles

Do you have a pitcher of leftover sangria? I know it's a relatively crazy question, but you all know I'm a lightweight when it comes to drinking.

Unlike white wine that can last a while in the refrigerator, sangria will probably go bad after a day because it has fresh fruit in it. So.....blend it and freeze it in popsicle molds!

My latest sangria was made with rose, strawberries and peaches.

Cheers!


That's a bit of red, white and blue for your 4th of July!

6/26/17

Strawberry & Almond Bread: Fruit By Nancie McDermott


Did you pick up fresh strawberries and want to turn them into a sweet treat for breakfast or an afternoon snack? Then you will definitely want to make Nancie McDermott's Fresh Strawberry Bread.

I received a copy of Nancie's latest cookbook called Fruit for a review and although it doesn't have any photos, it's full of easy to follow and inventive recipes featuring blackberries, cantaloupe, damson plums, figs, mayhaws, grapes, pawpaws, peaches, persimmons (featured on the cover), quince, strawberries and watermelon that are typically grown in the South. Personally, I think an addition of tomatoes would have been clever ;)

Each fruit chapter begins with an overview of the fruit, a few gardening tips and cooking suggestions. The recipes that follow don't have an overwhelming number of ingredients and can be made in a few simple steps.

I chose the strawberry bread, which let's be honest is more like a cake, because I don't like bananas, and that's the type of fruit that's most often featured in such breads.

I made two minor changes to the recipe: toasted sliced almonds instead of pecans or walnuts and oil instead of butter to butter my baking pans.

Strawberry & Almond Bread
Slightly Adapted from Fruit By Nancie McDermott
Copied with a permission from the publisher

Ingredients
2 cups whole strawberries
3 cups all-purpose flour
2 cups plus 1 tablespoon sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cup sliced almonds, toasted
1 1/4 cups vegetable oil
4 large eggs, beaten well



Directions
1. Preheat the oven to 350F.
2. Oil two 9x5-inch loaf pans.
3. Coarsely chop strawberries, place them in a small bowl and sprinkle with 1 tablespoon of sugar.
4. In a large bowl, whisk together the flour, remaining sugar, cinnamon, salt and baking soda.
5. Incorporate nuts and strawberries into the flour mixture.
6. In a separate bowl combine oil with the eggs and incorporate them into the flour/strawberries/nut mixture until you can't see the flour bits.
{NOTE: at this point the batter looked more like cookie dough, which made me very nervous, but magically the bread puffed up in the oven and turned out delicious!}
7. Divide the batter between two loaf pans and bake for 45-60 minutes or until the top is browned and a toothpick inserted in the center of the loaves comes out clean.
8. Cool the loaves inside the pan on a cooling wrack before turning them over.



This bread had such a lovely aroma! I really liked the combination of strawberries and almonds with a slight hint of cinnamon. Use this recipe as a template and experiment with other fruit such as peaches and blueberries or figs! Let your imagination run wild.



This would be a great dessert to slice and freeze, but I decided to bring it to work and share with a few coworkers, to their great delight.

Disclaimer: I was sent this book for review purposes free of charge, but not compensated for this post. All opinions are my own.

6/19/17

Pineapple, Plum & Basil Sorbet: Perfect Summer Dessert

 Looking for a ridiculously easy, refreshing and delicious Summer dessert? Make my Pineapple, Plum & Basil Sorbet.


Last week I went to visit my friends Sylvie and Marshall and wanted to bring something for dessert. I had a pineapple from my latest order of Washington's Green Grocer and for a second considered baking a pineapple upside down cake. Alas I did not have all the necessary ingredients and also did not want all the unnecessary calories.

Why not SORBET!? I found a recipe from Cooking Light and decided to add plums and basil. Ta da!


Pineapple, Plum & Basil Sorbet
Ingredients
flesh of 1 pineapple
4 plums, pits removed
1 tablespoon fresh basil
2 tablespoons fresh lemon juice
1 1/4 cups sugar



Directions
1. Puree pineapple chunks with plums, basil and lemon juice until smooth.
2. Add sugar and puree for a minute or so until the sugar dissolves.
3. Pour the mixture into an ice-cream maker and follow the manufacturer's directions.
4. Freeze the sorbet in a freezer-safe container for at least a few hours.
5. Serve topped with fresh basil.


This sorbet took almost no time or effort, but is so impressive! The basil really comes through and the texture is lovely. I bet this would be good on a bottom of a glass topped with sparkling rose or drizzled with reduced balsamic.



6/15/17

Indoor Plants: Birds of Paradise. Condo Living.


If you follow me on instagram, you know I love flowers and plants as much as I love food.

Last night I finally bought a big plant I've been thinking about buying for months. This gorgeous Birds of Paradise plant is from Little Leaf Shop. It was quite a blast fitting it into an Uber, but I managed ;)

Do you love how colorful my TV credenza is? All the colors of the rainbow, plus a new orchid from Trader Joe's and beautiful peonies.

Let's cross our fingers the plant lives a very long life!

6/12/17

Meatless Monday: Spinach, Corn & Peach Salad

It's too hot to cook!!! Today I am sharing another one of my favorite big ass salads with you: Meatless Monday Spinach, Corn & Peach Salad.


Spinach, Corn & Peach Salad

You really don't even need a recipe for this salad, so I'll give you a few steps/suggestions.

1) Wash and dry spinach leaves. Depending on the size of spinach, you may want to tear the leaves. Dress with olive oil, salt and pepper.
2) Cut off corn kernels and saute in olive oil. Season with salt and pepper.
3). Top dressed spinach with sauteed corn kernels, sliced juicy sweet peaches, cured black olives and shaved Parmesan.

This is such a satisfying salad. You have the sweet corn and peaches, the salty olives and Parmesan all playing together on one platter. What more could you want?