Searching for "kale"

Raw Kale Salad on Of a Kind via Morgan Parish

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Not only a crazy talented handbag designer, my friend Ayeisha of Morgan Parish is an ace gardener and a wiz in the kitchen. In her Boulder, CO garden she is growing lettuces, vegetables and strawberries which she is using in an A&O favorite recipe, Raw Kale Salad with Strawberries. Check out the story and Morgan Parish limited edition Gemini Pouch for Of a Kind.

 

If you haven’t tried this Kale Salad recipe you MUST. My best friend from high school swears this salad turned her whole family (ages 2-100) into kale salad addicts. She uses pine nuts instead of almonds which sounds mighty fine to me.

 

What is growing in your garden?

xo,
Lydia

Meatless Monday: Raw Kale Salad with Strawberries and Almonds

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Raw Kale Salad with Strawberries and Almonds

Sarah wanted to develop a summery version of our favorite raw Kale Salad with Apple and Currants to accompany our Memorial Day Picnic menu. She suggested we use strawberries and I added the creamy vegan basil dressing (originally developed as a dip for steamed artichokes). Grassy ribbons of kale+ sweet basil dressing= heaven. Tangy strawberries and crunchy almonds add sweetness and depth of flavor. Teamwork friends.

 

Raw Kale Salad with Strawberries

Raw Kale Salad with Strawberries and Almonds
Serves 4

Ingredients
1 bunch kale, cut into chiffonade
1 x Creamy Vegan Basil Vinaigrette, see recipe below
1-1/2 cups fresh strawberries, quartered
¼ cup slivered almonds or pine nuts, lightly toasted
¼ cup fresh basil, cut into chiffonade

Directions
Wash and dry kale ribbons.  Toss with basil vinaigrette 10-15 minutes before serving so kale has time to soften.  Arrange on serving platter then top with berries, almonds and fresh basil just before serving.

 

Creamy Vegan Basil Dressing

 

Creamy Vegan Basil Dressing
makes ¾ cup

Ingredients
1 tablespoon shallot, minced
2 tablespoon red wine vinegar
10 grinds freshly ground black pepper
½ teaspoon sea salt
¼ cup basil
2 tablespoons Veganaise or mayo
6 tablespoons extra-virgin olive oil

Directions
Combine all ingredients except olive oil in a food processor or blender.  With mixer running, add olive oil in a slow steady stream until dressing is emulsified.  Keeps in refrigerator for about a week. Yay this salad got featured on the Meatless Monday site!

 

xo,
LEH

Raw Kale Salad with Apples and Currants

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Hurray it’s kale season! This salad is so clean, bright and satisfying you will start keeping a bowl of it on your fridge to nibble on all the time. The hearty texture of the kale leaves “breaks down” in the lemon vinaigrette revealing a sweet, grassy nature. The apples and currents are a burst of sweetness, the nuts add crunch and the cheese brings the salty richness to the table. I made this last week and Drew and I fought over the last bowl which I snuck while he was in the shower!

 

Raw Kale Salad with Apples and Currants

Adapted from the recipe by Dan Barber in Bon Appetit

Serves 4

 

1 bunch Tuscan kale, washed, center rib and stems removed, leaves thinly sliced

1-2 apples, diced (I like Fugi)

¼ cup of currants

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 teaspoon honey

salt and pepper

toasted slivered almonds (optional)

shaved parmesan cheese (optional)

 

Rinse kale in cool water and pat dry with a clean towel. Pull or trim the leaves from both sides of the center rib and slice the leaves into thin ribbons. Make a vinaigrette by dissolving a large pinch of salt into the lemon juice, adding the honey and fresh ground black pepper and then whisking in 1 tablespoons of olive oil. Toss the kale in the vinaigrette and allow to sit for 20 minutes, tossing occasionally.

Meanwhile chop the apple, toast the almond slivers and shave the parmesan. Add the apples and currants to the kale and mix well. Serve topped with shaved almonds and parmesan.

 

Raw, Vegetarian and Gluten Free. For a Vegan version, serve the salad with out the cheese.

Protein Smoothie Recipes

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Smoothies are a staple of my weekly breakfast rotation. But I’ve found you need just the right balance of protein, fat and green vegetables to make one last all morning. Too much fruit or juice gives me a sugar crash and if there is not enough fat I get hungry 2 hours later. Over the years I’ve found a few fool proof combinations, trust me there have been some undrinkable concoctions born from “experimenting.” Turns out grapefruit and almond butter do not go well together. Learn from my mistakes. These do not suck.

Green Smoothie

(If you’re worried about the spinach flavor, fear not. You can’t really taste it when blended with chocolate and nut butters.)

Chocolate-Raspberry-Almond

1 cup Coconut Water

1 scoop Chocolate Protein Powder (I like Sunwarrior)

3/4 cup Frozen Organic Raspberries

1 tablespoon Almond Butter (I prefer the raw kind)

2 cups raw Organic Baby Spinach

Blend until very smooth.

 

Kale-Coconut-Almond

1 cup Coconut Water

1/2 cup Coconut Flesh (scoop a fresh coconut or buy frozen) OR you can substitute coconut milk

1 scoop Vanilla Protein Powder (again, Sunwarrior)

1 small Banana

1 cup raw Kale (well washed)

1 tablespoon Almond Butter (I prefer the raw)

Blend until very smooth.

 

Chocolate-Peanut Butter-Banana

1 cup Coconut Water

1 scoop Chocolate Protein Powder (I like Sunwarrior)

1 small Banana

1 tablespoon natural Peanut Butter

2 cups raw Organic Baby Spinach

Blend until very smooth.

 

 

What are your favorite smoothie flavor combos? I’m always open to fresh ideas.

 

xx, Lydia

 

PS- a few other favorite smoothie recipes are suggested below

Goat Cheese and Hot Pepper Jelly

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Anyone who entertains is always looking for easy appetizer ideas. A hostess doesn’t have time to sort through her Pinterest folders when friends stop by for a weeknight glass of wine. Here is a good one for the rotation: goat cheese, hot pepper jelly and crackers. You can keep these items on hand for emergencies. Dump the jelly on top of the goat cheese or serve it alongside in a pretty jar. Add crackers. Done.

My grandmother always serves Philadelphia cream cheese with bright green hot pepper jelly and Carr’s table water crackers. If you want to get fancy you can even make this condiment. Last spring my girl La Femme Epicure made Hot Pepper Jelly and gifted me a bottle, the colors of the chilis and subtly sweet heat were divine.

Pretty little chili bits on tangy goat cheese and little brown rice crackers (we are a GF household.)

A lovely couple from Long Beach, CA sent me some jars of their Red Pepper Relish to try. The folks at Merchant & Co. are making really delicious small batch condiments, a great reminder to seek out local products in your market.

FYI- I put this pepper relish along side hard cheeses like manchego and aged cheddar and with out fail one guest says “What is this spicy jam? It’s amazing!”

 

xx, Lydia

My Favorite Secret Recipes from the 1990’s

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I’m so excited to be featured on TheKitchn sharing my favorite recipes from the 1990’s. Remember the era of warm goat cheese on salads, sun dried tomato everything and bagel pizzas? While most 90’s food fads have fallen out of fashion, I still have a few secret recipes I make at home.

Baby Spinach Salads with Bacon, Raw Shaved Mushrooms, Hard Egg and Red Onion with Warm Balsamic Dressing- This was on every cafe menu when I was growing up and I used to order it when I wanted to be “healthy.” I made it all the time for dinner my senior year of college once I had my own kitchen. Easy and satisfying and just as good with turkey bacon.

Sun Dried Tomatoes– I still love them on salads, purred in dips, minced into turkey burgers or added to simmer sauces to bump up the flavor. Maybe if we called them Umami Bombs they would be popular again?

Baked Potatoes– Why did loaded baked potatoes go out of fashion? My Mom used to order a plain baked potato and a side of chili from a Wendy’s drive through when we were on car trips and got to eat fast food. She would top her potato with the chili and enjoy a mildly nutritious fast food meal. I thought she was the height of glamor as I munched on my junior bacon cheeseburger in the back seat. Now days I roll the cleaned potatoes in olive oil and tons of sea salt and roast them until tender. Salty, crispy skin and fluffy steaming flesh inside. I’ve always wanted to have a baked potato party with chic toppings like chives, creme fraiche, aged white cheddar, sauteed kale and caviar. And champagne!

Fusion Pizzas– I miss Thai inspired pizzas with peanut sauce, shaved carrots, bean sprouts and tons of cilantro. Same with BBQ Chicken Pizza! I now make these at home on brown rice tortillas with was less cheese and more vegetables. A GREAT pantry staple or leftovers meal when you have an open bottle of BBQ sauce, left over chicken, half a red onion and some odds ends of cheese to shred and mix on top.

Hard Shell Tacos– As many authentic street tacos as I enjoy in Los Angeles made from fresh masa pressed to order and warmed on a plancha, I crave the hard shell tacos I grew up eating on “Taco Night.” I could fry my own tortillas at home but it seems too indulgent.

 

What are your favorite 90’s foods? Any secrets you want to share?

 

xx, Lydia

Do Ahead Thanksgiving Checklist

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The best way to actually ENJOY the process of hosting Thanksgiving is to prepare as much as possible in advance. The less you have to do on that last Wednesday and Thursday in November the more fun you can have with your family and friends.

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2-3 Weeks Before Thanksgiving-

Shop in Advance:

  1. Purchase wines, apple cider, booze, sparkling water, champagne, mixers, beer, ice
  2. Order turkey
  3. Sharpen Knives!!! (Sur La Table offers free knife sharpening Nov 15-26, 2013)
  4. Shop for all dry and canned goods- canned pumpkin, sugar, flour, spices, crackers, nuts…

 

Party Prep:

  1. Label platters- wash, dry and stack in a corner with a label for each dish you will serve
  2. Wash glassware, iron linens, polish silver, count plates and bowls, wash seasonal items like roasting pan and gravy boat
  3. Decide on Table Décor and order flowers or gather materials for your centerpieces

 

Cook & Freeze:

  1. Make a veggie soup- serve as first course or a light supper or lunch on the days before and after the big meal
  2. Make and Roll Pie Crusts- freeze well wrapped in plastic
  3. Stuffing Bread- whether you prefer cornbread, rice or sourdough you can make, cube and freeze your stuffing bread well in advance
  4. Chicken or Turkey Stock- freeze
  5. Breakfast Rolls or Scones- make dough, portion and then freeze (bake them off for a quick breakfast)
  6. Dinner Rolls- make dough, portion and then freeze

 

1 Week Before Thanksgiving-

Make:

  1. Cranberry Relish
  2. Salad Dressing
  3. Herb Butter- for seasoning Turkey or Dinner Rolls
  4. Wash and prep hardy greens- kale, collards, Swiss chard
  5. Shop for appetizers- cheese, nuts, olives, crunchy vegetables
  6. Stock up on coffee, tea, milk, sugar or cream for after dinner service

 

Organize:

  1. Make your shop list when relaxed and rested so you don’t miss anything, divide the list up by areas of the grocery store
  2. Make a timeline for the 2 days before- make sure you have a schedule for the oven
  3. Set the table! Leave it set for the week and admire the beautiful setting
  4. Refresh all candles and have some long lighters handy
  5. Set up the bar- set out glasses, mixers, bucket for ice
  6. Decide on the music or delegate the music to someone else

For a more detailed timeline check out our advice for Thanksgiving preparations Week 1 & 2, Week 3, Week 4.  Happy Planning!

 

xo,

Lydia

 

 

Summer Dinner Menu

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Happy Friday, lovebugs!

Here’s what I served for an intimate dinner party last night:

Crostini with goat cheese, white peach and prosciutto

Crostini with fresh mozzarella and slow-roasted tomatoes

Mixed olives

Homemade lemon basil sodas

Arugula, strawberry and fennel salad with creamy basil vinaigrette

Spaghetti with pesto

Affogato– homemade Jeni’s Splendid Ice Cream chocolate ice cream, cinnamon whipped cream, candied walnuts and hot espresso poured over the top.

The best part – aside from the company- was all the delicious summer fruit and bright green basil.

Have you tried Jeni’s Splendid Ice Cream?  The recipe calls for a base of evaporated milk and corn syrup instead of an egg custard.  The result was a little sweeter and less creamy than a classic (for me, a David Lebovitz) ice cream.  In terms of texture and sweetness, it reminded me of frozen nutella.  Plain, I think it would be too much.  With the bitter espresso, however, it worked.

Anyone know if it tastes like that from the store? Might be just the excuse for a mail-order pint.

Have a wonderful weekend!

xx

Long Hair Styles

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Feeling very inspired by this collage which I did not make but found on Pinterest. Now can one of you come over and braid and twist my hair into one of these shapes? I’m tragic on my own.