Smokey Carrot Hummus

BECAUSE HUMMUS GOES WITH EVERYTHING

And I mean everything. I made this hummus for our first Wandering event, and the bowl was licked clean. Two secrets in this recipe. 1. when you take the skins off the chickpeas, you get a smoother consistency 2. after you boil the carrots, save the water. It can be used to flavor and thin out the dip. Enjoy! 

INGREDIENTS

• 6 carrots, peeled and quartered
• 1 can of chickpeas, skins removed
• 1/4 cup of tahini
• 1/2 cup of olive oil
• 1/4 cup of carrot water
• 1 tsp salt
• 1 tsp smoked salt
• 1 tsp chipotle powder 
• 1 tsp smokey paprika
• 1 tsp chili powder
• 1/2 lemon, squeezed
• 1 clove of garlic 

DIRECTIONS

Boil carrots until they are tender. In a blender blend all ingredients together. Serve in a bowl with a drizzle of olive oil and paprika on top. 

Pictured below with quinoa, soft boiled egg, spinach and caramelized mushrooms.

Quinoa with Herby Avocado and Tahini Cream and summer vegetables

BOWL SO HARD

Sometime I just want to put things in a bowl and call it a meal. And sometimes that's good enough. Here's an easy, affordable and seriously delicious lunch that you can whip up in a flash. PS - I'm falling in love with video production! Get ready for many more videos on here in the future. Enjoy! 

INGREDIENTS

• 1 pint of cherry tomatoes, halved
• 1 large cucumber, large chunks
• 1/4 cup of dill
• 1/4 cup of mint
• 1 avocado
• 1 lemon
• 1/4 cup of tahini
• salt
• pepper
• 1/2 cup olive oil 
• 1 cup of quinoa
• 2 cups of water
• 1/4 cup of feta

DIRECTIONS

Place quinoa and water on stove top, bring to a boil and simmer for 20 mins. Meanwhile, place avocado, lemon, dill, mint, tahini, salt and pepper in a food processor. Pulse on high and slowly add olive oil until the mixture is emulsified. 

When quinoa is ready, assemble with chunky tomatoes and cucumbers, avocado cream, feta and extra herbs on top. 

zucchini noodles with harissa romesco and black pepper chickpeas

USE YOUR NOODLE AND MAKE THIS RECIPE

A delicious recipe that gives you no excuse but to exclude animal products from your meal, entirely. It's just that hearty! I love how this dish celebrates plant based ingredients and leaves you wishing "boy, bye" to your meat craving. 

Happy Meatless Monday!

ROMESCO INGREDIENTS

• 1 jar of roasted red peppers
• 1/4 cup of tomato paste
• 1/4 cup of sundried tomato
• 1/4 cup of apple cider vinegar
• 1/2 cup of walnuts 
• 1 tbs harissa
• 1 tbs smoked paprika
• 1 tsp chili flakes
• cracked black pepper
• 1/4 cup of parsley
• 1/2 cup of olive oil

ZUCCHINI NOODLES

• 5 zucchinis, spiralized (this is a great option if you need to buy one) 

CHICPEAS

• 1 can of chickpeas, drained, rinsed and dried
• olive oil
• salt and pepper

DIRECTIONS

Preheat oven to 425. Spiralize 5 zucchinis, and boil for 4 mins. Drain and let cool. Meanwhile, place all romesco ingredients except for the oil in a food processor. While the mixture pulses, slowly add the olive oil until the sauce is creamy. 

Drain and rinse the chickpeas. Dry them. Place on a skillet with olive oil, salt and pepper. Roast at 425 for 25 mins or until golden brown. 

Plate your noodles with romesco and chickpeas on top and a sprinkle of flat leaf parsley. 

fig and rosemary scones with honey and pink salt

THE NOTORIOUS F.I.G. 

I love how food can activate memories and experiences passed. Fresh figs have that nostalgic effect for me, and every time I eat them, I'm reminded of my days living in a communal house with friends the year I graduated college. We had a robust and healthy fig tree just outside our house that bloomed each late-summer with sweet and succulent fruit. I recall picking figs and placing them on a beautifully plates, adorned with cheeses and jams, entertaining friends, and playing the part of an adult. In a way, figs taught me to honor the ingredient, and showed me the beauty of looking to nature for inspiration in the kitchen. 

Here's a recipe for rosemary and fig scones, in honor of the first time I harvested and ate fresh figs from a tree in my own backyard. These scones are delightful, and beautifully balance the sweetness of figs with the piney aroma of rosemary. To say they were delicious would be grossly understating how exquisite they were. Eat em' as is, or top with jam, butter, or freshly whipped cream and berries. 

INGREDIENTS

• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 tbs cup raw sugar (or coconut sugar)
• 2 tbs of honey
• 7 tablespoons butter (very cold), diced
• 3/4 cup heavy cream
• 1 egg, beaten, room temperature
• 6 figs, sliced
• 4 tbs rosemary, chopped finely 

DIRECTIONS

Preheat oven to 375. In a standing mixer, combine all dry ingredients. Add very cold butter and incorporate until the mixture is the size of peas. 

Using a separate bowl, add heavy cream, beaten egg and honey. Add the wet ingredients into the standing mixer mixture and incorporate until it forms a dough. Slowly stir in the figs and rosemary. 

Roll dough out on well floured surface, until the dough is 2 inches thick. Using a jar or cup, cut the scones into rounds. Place the rounds onto cookie sheet with parchment paper. Brush with beaten egg, and sugar. Bake for 14 mins.

Lavash Bread with yogurt and herbs

LAVISH LAVASH

Inspiration can be elicited in the most unexpected places. I took a recent trip to Pittsburgh with my husband, and was completely enchanted by the ivy that consumed red brick buildings, the rolling green hills in the distance, and the vestiges of an industrial bustling city.

We ate lunch near University of Pittsburgh at a little take out shop called Conflict Kitchen, a concept restaurant that serves cuisine from countries with which the United States is in conflict. To my delight, they were serving Iranian food. Our meal was full of flavor, spice and brightness. Aside from the food though, I was impressed by their ability to initiate conversation and engage the public around the issues at stake for the Iranian people. With our dishes we were served an informative pamphlet discussing challenges that Iranians both here in the US and abroad are facing, and interviews with Iranians on subjects ranging from culture to politics. As is to be expected, the thoughts and opinions that come through the interviews are informed by personal perspective and history. But the diversity of the perspectives also reflected a nuanced range of thought within each country which brilliantly instigates questioning, conversation, and debate among their customer base. 

I love the idea that food can be a common ground to bring people together and engage them around a critical issue. This dish is inspired by the meal that we had at Conflict Kitchen. It's called Noon-o Paneer-o Sabzi, and it is incredibly delicious. PS- my little brother kept on calling this dish "lavish", and I completely agree. It's wildly luxurious ;)

LAVASH BREAD INGREDIENTS

• 3 1/2 cups of flour
• 1 cup of water
• 3 tbs olive oil
• 2 tsp of salt
• 2 tsp yeast

LAVASH TOPPINGS

• 1 cup of yogurt
• 1/2 cup of feta
• 1 clove of garlic 
• 1 tsp salt
• 1/4 cup of parsley
• 1/4 cup of mint
• 1/4 cup of dill
• 1/2 cup of walnuts, chopped

PICKLED ONIONS

• 1/2 red onion
• 1 cup of water
• 2 tsp of salt
• 3 tbs apple cider vinegar

DIRECTIONS

Mix the flour, salt and yeast together in a large bowl. Whisk the water and oil together, then add to the flour mixture. Mix with a standing or hand mixer for 5 mins until the mixture is wet and shaggy. Form into a ball. Add to an oiled bowl and cover with a towel. Let the dough rise for 2 hours. 

Meanwhile, cut onion into slices. Boil water, apple cider vinegar and salt and take off the heat. Put onions and brine into a mason jar and place in the refrigerator for at least 1 hour. Mix the yogurt, feta and chopped garlic together, set aside. 

Preheat oven to 500 degrees. Place a pizza stone in the oven. When the dough has doubled in size, take a piece of the dough, the size of your hand and place on well floured countertop. Roll the dough out until it's thin enough to see your hand through. Place the rolled out dough on parchment paper, and place on pizza stone. Cook for no longer than 2.5 mins.

Once all of the lavash has been cooked, spread yogurt on top, followed by walnuts, herbs and pickled onions.  

Recap, The Wandering 01

Through The Wandering, Alexandra and I are setting out to create a meaningful experience around food, for all. Too often highly curated dinner gatherings are expensive, exclusive and all together in accessible. Aley and I are calling that status quo into question. We believe that everyone deserves to experience a beautiful meal and celebrate community. 

I'm still floating on a cloud, as I reflect back on what ended up being a magical gathering, our first inaugural The Wandering, last Friday night. By luck or the grace of some higher power, we were blessed with the most spirited dinner guests we could ask for, many of whom did not know one another. By the end of the night, Aley and I witnessed and participated in tons of laughter, deep conversation, and the exchange of phone numbers between our guests, proof that our dinner was a success. 

Food highlights included our dazzling veggie board (featuring a smokey carrot hummus, recipe to come soon), minty pesto, herbaceous farro salad and a summery peach galette with coconut cream. 

We're so excited for our next gathering coming up in September! Here's a sneak peak at the menu.

WANDERING 02 MENU

FIRST

harissa matbucha

tomato, chili, smoked paprika

melon bites

pistachio, za’atar, olive oil, parmesan

fried olives

orange zest

crudite

peppers, cucumbers, beets

SECOND

warm tomato and bread salad

bread + white beans, coconut milk

spiced nightshades

spice rubbed eggplant, carrots hummus, dill

not quite autumn salad

dark greens, charred corn, stuffed green olives, pumpkin seed, cucumber, feta, citrus + basil

crusty bread

THIRD

skillet crumble

pear, ginger, oats, thyme

SPIRITS

intoxicated detox

apple, ginger, lemon, cayenne, gin

bottomless sauvignon blanc

And here are some of my favorite snaps from The Wandering 01. 

photo by @alex_elle

photo by Alexandra Dawson

Minty pesto with pistachio and scallion

SOME THINGS ARE JUST MINT TO BE

Some things are meant to be. Me discovering mint, scallion, and pistachio as core ingredients for pesto is one of those things. I love this pesto because the mint provides a bright flavor which cuts through the richness of the sauce. Pesto can be heavy, but this recipe is lighter and easier to digest. This pesto is also versatile. I use it as a condiment for pretty much everything including but not limited to, eggs, pasta, grain bowls, fish, roasted veggies etc. etc. I'm actually enjoying this pesto as I write this post, in fact. It's topping my delicious grain bowl with farro, white wine braised tomatoes, and garlic.

Enjoy! 

INGREDIENTS

• 1 cup of mint
• 1/2 cup of scallions
• 1/2 cup of olive oil
• 1/2 cup of pistachios
• 2 tbs salt
• 1 tsp pepper 
• 1 large clove of garlic

DIRECTIONS

Pulse all ingredients in a food processor until the mixture resembles a liquidy paste. If the mixture is too dry, add olive oil to loosen it up. 

Rose & blackberry, Pistachio olive oil cake with vanilla honey yogurt

Roses are red, violets are blue, you can have your cake + eat it too!

I have fallen head over heals for floral notes in my food. Scent is a crucial trigger for our memory. The smell and flavor of rose reminds me of my formative trip to India last summer. Upon exiting the airport in Delhi, a strong aroma washed over me and filled my nostrils with delight. Jasmine filled the air. It was as if the wind was scented. 

As I traipsed through the crowded streets of Old Delhi, overwhelmed with sensory overload and unforgiving humidity, I could not escape that floral smell. Finally after a long day of pushing my way through sweaty crowds and dodging near death traffic scenarios, I took a break, and washed away my internal heat with an ice cold rose lassi. It was so refreshing, and the cloying sweetness that is characteristic of the yogurt drink was cut with a floral bitterness that made the lassi more interesting and complex. Needless to say, I did a lot of eating in India, but that rose lassi was by far the most memorable. This post is a homage to the drink that made me fall in love with floral flavors. Here's my recipe for a rosewater olive oil cake with blackberries, pistachio and a to-die-for vanilla honey yogurt. 

CAKE INGREDIENTS

• 1 and 1/3 cups  all-purpose (or whole wheat) flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• ⅔ cup coconut sugar (or white)
• 3 eggs
• 1/3 cup olive oil
• 1 tsp rose water
• 1/3 cup of pistachios 
• 1/3 cup of blackberries
• 2 tsp. vanilla extract
• 1 Tbs. honey

YOGURT INGREDIENTS

•  1/3 cup of yogurt
• 1 tsp vanilla
• 2 tbs honey 

DIRECTIONS

Oil and flour a springform pan or a bunt mold. Pre heat oven to 350.

With a standing mixer or hand mixer, beat the eggs until frothy. Add the sugar and beat for 5 mins until it's thick. Add the rosewater, olive oil and vanilla. 

Meanwhile mix together the flour, baking power, salt, and pistachios. Once the wet mixture is fluffy, graduallly fold in the dry ingredients. Do not over mix. Add the blackberries. Pour mixture into pan, and place in over for 30 mins, or until a knife comes out clean. 

Sprinkle the cake with coconut sugar, and serve with blackberries, yogurt and a sprinkle of honey on top.

There is simply the rose; it is perfect in every moment of its existence.  - Emerson

Peach salad with macadamias, basil, corn and soft egg

PEACHY KEEN

Are you wondering what to do with that enormous satchel of peaches that you just hauled back from the farmer's market? I'm assuming if you're like me, you buy peaches in bulk, because you really just can't resist. 

This is a super summery and light yet hearty salad that utilizes the best of our summer fruits. 

INGREDIENTS

• Baby kale
• 1 peach
• 1/4 cup of macadamia nuts, toasted
• 4 tbs. of basil, cut in ribbons
• 1/4 cup of cheddar, shaved 
• 1/2 cup of corn, roasted 
• 1 egg
• a squeeze of lemon 
• salt + pepper

DIRECTIONS

Roast the corn at 425 for 20 mins with salt, pepper, and a but of oil. Meanwhile, bring a pot of water to a boil and drop your egg in. Cook for 4.5 mins, then take the egg out to cool. Peal the shell and cut the egg in half. 

Assemble all of your ingredients in a bowl, and serve with a big squeeze of lemon on top. Happy summering :)

Eggplants Four ways

THE CASE OF THE MISUNDERSTOOD NIGHTSHADE

From what I've observed, eggplants are hard to figure out. They have a squishy texture when cooked, and soak up their surrounding flavors like a sponge- rendering them utterly flavorless if you don't use a heavy hand with your arsenal of spices. In a way they're the underdog. Sans a token cheesy eggplant parmesan dish, the oddly shaped vegetable leaves us scratching our heads, begging the question- what on earth am I going to do with you, you silly, silly vegetable?

Well, I'm here to answer that question. Oftentimes creativity is borne out of strict constraint. I made myself a bet (literal proof of my funemployment and loneliness)- make brilliant eggplants, make them delicious, make them different, make them flavorful, make them bold.

I flexed my creative muscles and came up with four ways to use your eggplants as a platform for insanely delicious flavors. The recipes listed below are hearty, and can stand alone as a main dish. Happy eggplanting! 

• The Renaissance Eggplant: Fennel frond pesto & parsley bruschetta 
• Smash a Lentil Eggplant: Smashed yellow lentils with golden raisins and feta
• Dull to Dill Eggplant: smokey carrot hummus with dill and yogurt
• Bibimplant: sesame quinoa with kimchi, soft boiled egg and black sesame

TO PREP THE EGGPLANTS

1. cut the eggplant in half, lengthwise 
2. score the inside of the eggplant with a sharpe knife in a grid pattern
3. salt the eggplants for 5 mins, dab the excess moisture off the eggplants
4. prepare the spice rub
   • 1/2 cup of olive oil
   • 2 cloves of garlic, minced
   • 2 tbs. salt
   • 1 tsp. pepper
   • 1 tsp. cumin
   • 1 tsp. chili powder
   • 1 tsp. chipotle powder (or paprika) 
5. brush the mixture on the eggplants, be liberal!

The Renaissance Eggplant

INGREDIENTS

• 1/4 cup of fennel fronds, chopped
• 1/2 cup of parsley 
• 1 cup of olive oil 
• 1/4 cup of parmesan
• 1/4 cup nuts of choice (I used cashews)
• 1/2 cup heirloom tomatoes, chopped
• 2 tbs. salt + pepper
• 1/4 cup of scallions, chopped
• 2 tbs. garlic  

DIRECTIONS

Bake the eggplant at 425 for 45 mins, or until the flesh is squishy. Meanwhile, put the fennel fronds, 1/4 cup of parsley, 1/2 cup of olive oil, salt, pepper, parm and nuts in a food processor and pulse. 

Put the tomatoes, remaining parsley, scallions, garlic, salt and pepper, and remaining olive oil in a bowl and refrigerate for 30 mins. 

Once the eggplants come out of the oven, top with pesto and bruschetta. 

Smash a Lentil

INGREDIENTS

• 1 cup of yellow lentils
• 1/2 cup of golden raisins
• 2 tsp. salt
• 1/2 cup of scallions, chopped
• 1/2 cup of feta

DIRECTIONS

Bake the eggplant at 425 for 45 mins, or until the flesh is squishy. Meanwhile, put the lentils with 2 cups of water on the stove top over high heat. Once it comes to a boil, cover and simmer for 20 mins, or until mixture is mushy. Add the salt, raisins and scallions and let mixture sit for 20 mins until the raisins are hydrated. 

Once the eggplant comes out of the oven, top with lentil mixture and feta.  

Dull to Dill

INGREDIENTS

• 3 cups of carrots, chopped
• olive oil 
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. cumin
• 1 can of chickpeas
• 1/2 squeezed lemon
• salt and pepper
• 1/4 cup of tahini
• 1 tsp. dill chopped
• 1 tbs. yogurt

DIRECTIONS

Bake the eggplant at 425 for 45 mins, or until the flesh is squishy. Meanwhile, put the carrots on a cookie sheet with spices and olive oil, roast in oven at 425 for 35 mins. When the carrots are done, put in food processor with chickpeas, lemon, tahini, olive oil and salt + pepper. Mix until creamy.  

Once the eggplant comes out of the oven, top with carrot hummus and yogurt. Garnish with dill.  

Bibimplant

INGREDIENTS

• 1 cup of quinoa
• 2 cups of water
• 1 tsp. soy sauce
• 1 tsp. rice wine vinegar
• 1 tsp. sesame oil
• 1 tsp. maple syrup
• your favorite kimchi (I used Hex Ferments) 
• 1 egg
• 1 tsp. black sesame seeds

DIRECTIONS

Bake the eggplant at 425 for 45 mins, or until the flesh is squishy. Meanwhile, put the quinoa and water on a pan on the stove and bring to a boil. Once it's boiling, reduce to simmer, cover and cook for 20 mins. When the quinoa is finished cooking, add the soy sauce, sesame oil, rice wine vinegar and maple syrup. 

Bring a separate saucepan with water to a boil. Add an egg and cook for exactly 4.5 mins. When the egg is ready, let it cool outside of the water, shell the egg, and cut in half.

When the eggplant is ready, top with quinoa, kimchi soft boiled egg and black sesame. 

Watermelon with Gorgonzola, Mint Gremolata and Balsamic Reduction

BECAUSE IT'S NTL WATERMELON DAY, AND DAMN IT, LIFE IS GOOD

A day that should be called- International Watermelon Day. After all why limit this celebrated holiday to our nation alone? 

A light and refreshing appetizer or snack to honor a melon named after it's H2O content. 

INGREDIENTS

• watermelon, cubed
• 1/2 cup of mint
• 1/4 cup of sunflower seeds
• 3 tbs. olive oil 
• 1 tsp. sea salt
• gorgonzola 
• 2 cups balsamic vinegar 
• 1 tsp. of honey

DIRECTIONS

Heat a pan on the stove top and add 2 cups of balsamic vinegar and 1 tsp. of honey. Boil the mixture until it reduces to half the amount and resembles a syrupy liquid. 

Meanwhile, cube the watermelon. Using a mortar and pestle, crush the mint, seeds, olive oil and salt until the mixture resembles a paste. 

Assemble the watermelon with gorgonzola on top, topped with the mint gremolata and balsamic reduction. 

The Wandering

WANDERERS WANTED

It is with a full heart I announce the launch of my newest project, The Wandering: a plant based and seasonally inspired gathering series, offering DC's wanderers the opportunity to step away for their everyday chaos and assemble around the communal table. Developed and curated with my dear friend Alexandra Dawson,  nutritionist, wellness warrior, mama bird, and the writer and photographer behind celebrated plant-based lifestyle and recipe  website inmybowl.com and Instagram, @tallulahalexandra, The Wandering is fundamentally influenced by the Jewish Value of hachnasat orchim- welcoming guests no matter the circumstance.  Together, Alexandra and I are offering an accessible and inclusive opportunity to gather with old friends and new, with our table as the centerpiece. Pull up a seat, wanderers wanted.

Our very first gathering is quickly approaching! On August 12th Alexandra and I are whipping up an intimate, home cooked summer feast. Take a sneak peak at the menu below and be sure to score a ticket as seats are very limited. Can't wait to see you there! 

Savory cakes with lemon yogurt and roselle pesto

FLIPPING A PANCAKE ON ITS HEAD

I married into a devout pancake family- a family who holds the custom of Sunday morning pancakes with religious fervor. I won't say that I had a difficult time adjusting to this tradition, after all- pancakes are buttery, fluffy and the perfect platform for my favorite sweet topping - maple syrup. But I'm not really someone that loves to eat sweets. Growing up I often preferred to eat potato chips, french fries, pizza as treats over ice cream, cakes or candy.

This savory pancake recipe is the perfect brunch item for those of us who have a panache and deep passion for salty snacks.

PS! - Roselle is such a yummy hearty green that's in season now and most likely available at your local farmer's market. It's like a citrusy kale or chard.

PANCAKE

• 1/2 cup oat flour
• 1 cup cornmeal 
• 3 1/2 tsp. baking powder
• 1 tsp. salt
• 1 1/2 cups of almond milk
• 1 egg

ROSELLE PESTO

• 2 cups of roselle or a green of your choice
• 2 cloves of garlic
• 1/2 cup of parmesan
• 1/2 cup of olive oil
• 1/2 cup of water
• 1/2 cup of nuts of choice (I used almonds) 

LEMON YOGURT

• 1/2 cup of yogurt
• 1/2 of lemon, squeezed
• 4 tbs. chopped dill
• 1 clove of garlic
• 1 tbs. dijon mustard
• 1/2 tsp. salt

DIRECTIONS

Mix the pesto ingredients in a food processor until smooth. The consistency should be a liquidy paste. Add more water if needed. 

Mix the dry ingredients in the pancake recipe together. Make sure there are no lumps. Make a well in the bowl and add the wet ingredients. Mix together until smooth. Heat olive oil on med-high heat in a pan on the stovetop until a droplet of water sizzles. Add 1/2 cup of the batter in the pan, and one tsp. of pesto in the middle. Wait until the batter develops bubbles (about 3 mins), and flip the pancake. 

Meanwhile, mix the yogurt with all ingredients.

Serve the pancakes with yogurt and drizzle of pesto (add more water if the mixture is too stiff), and a soft boiled egg on top (boil an egg in water for 4 mins).  

Grape, Olive, Pistachio, Goat Cheese, Herb-Arugula Salad

THE "I JUST GOT BACK FROM ITALY AND AM NOW QUESTIONING MY LIFE DECISIONS" SALAD

I returned from a stint in Italy around 2 months ago. Since then, my life has changed pretty dramatically. Two days after my trip, donning a Florentine leather jacket, I called my manager to put in my 2 [which in reality ended up being 6] weeks notice. I quit my job. A job that I loved, one that inspired me, but one that also became a source of stress. I needed some time and space to breathe and figure out how I truly wanted to spend my time.

I believe that travel reveals the wonder of a world unfamiliar. One such "wonder" was the unfamiliar Italian a-careerist lifestyle and values. Not one Italian that I met along the way asked me what I did for a living. It was as if that story didn't really matter to them. Instead they wanted to learn about my family, where I've traveled to, and my culture. I discovered that the way in which an Italian gets to know a stranger involves telling a joke, winning them over with flirtations and charisma, and feeding them lots (and lots) of cheese and wine. Truly groundbreaking stuff.

Anyway, this lifestyle that I came to know and love called into question my own work values set- how work related stress percolated into my personal life, and how anxiety seemed to gnaw at me each morning upon rising. This is no way to live. After settling back into reality after my Italian sabbatical, I knew I had to make a change. For me that change involved healing, self care and lots and lots and lots of cooking. 

Here's my salad inspired by the bustling streets of Milan: 

SALAD

• 1/2 cup of red grapes, halved
• 1/2 cup of black olives, slices
• 1/2 cup of pistachios, toasted
• 1/2 cup of parsley
• 1/2 cup of scallions
• 1/2 cup of mint 
• 1.4 cup of goat cheese, cubed or crumbled
• 2 cups of arugula

DRESSING

• 1/4 cup olive oil
• 2 tbs. honey
• 2 tbs. dijon mustard
• 1 tsp. lemon zest
• 1 tbs. lemon juice
• 2 tbs. vinegar 

Saluti!

Toast, Goat Cheese, Honey, Black Pepper

TOAST, IT'S WHAT'S FOR DINNER

A quick but heavenly dish to whip up in a flash. I used truffle honey that I smuggled from Milan, but I recognize that this is a pretty inaccessible ingredient. I recommend using your favorite type of honey to finish the dish. 

COMPONENTS

• Your favorite bread (I used 7 seed raisin and almond)
• Your favorite goat cheese (I used Cherry Glen's Ash)
• Your favorite honey (I used bootleg truffle honey)
• Cracked black pepper

Brussels Sprouts, Sour Cherries, Parmesean

THAT BRUSSEL HUSTLE

This recipe was created under the best sort of conditions. My friend hosted a potluck dinner last week, looking to put together a menu featuring a hodgepodge of available seasonal ingredients. Determined to avoid another trip to the grocery store (and another swiping of my credit card),  I laid out all of my pantry and fridge ingredients on my kitchen table. What to prepare, I wondered.... Looking down at the provisions, I knew in my heart that I had to unite each of the items below into one bowl. I was looking for something salty, something crunchy, something sweet and sour, and something acidic. The recipe basically wrote itself. Though the dish came together organically, it's going to become a classic in my kitchen. It's simple, flavorful, textured and beautiful. 

INGREDIENTS

• brussels sprouts, halved
• 1/4 cup of pistachios
• 3 tbs. of mint, cut in ribbons
• 1/4 cup of dried sour cherries
• 1/4 cup of shaved parmesan 
• 1 squeeze of lemon
• 2 tbs. of olive oil
• salt and pepper to taste

DIRECTIONS

Cut your sprouts in half, place on a baking sheet with olive oil, salt and pepper and back at 425 for 20 mins or until golden brown. Cut the mint into ribbons and place in a bowl with cherries and pistachios. When the sprouts are ready, place them in the bowl, and shave parmesan over top. Squeeze lemon and drizzle olive oil over the ingredients and toss. 

Roasted Smokey Corn Salad

FOOD DESERT OASIS

It's always enjoyable to shop at a grocery store teeming with affordable produce and locally-made-in-DC products. It's even more gratifying however to discover this shop, open for business, in an area that is underserved, and often ignored by incoming grocers. 

I took a tour of Good Food Markets last week, and was delighted to see a bounty of glistening produce, and shelves stocked with some of my favorite local products- Misfit juices, Michelle's Granola, Cherry Glen cheese, DC Central Kitchen's Fresh Start meals to go, to name a few. 

Remarkably, the store is thriving and addressing a real need in the community. I saw a shirtless man walk up to the store in hopes of buying some watermelon. Because of food safety regulations, there's a strict no-shirt, no-shoes, no-service policy at GFM (it was also 100 degrees, so I understand where the customer was coming from), but Philip Sambol, the founder took the man's EBT card and change, purchased the melon and hand delivered it to him. I witnessed someone in the community going through great lengths to get a hold of their fruits and veggies- proof that there is in fact demand for healthy, fresh food in underserved areas. The store also holds monthly tours for children to teach them how to prepare the produce. All this to say that it's clear to me that GFM has a holistic understanding of the challenges that our communities face, and they're taking a non linear approach in order to advance their cause as a result. 

Good Food Markets is improving many links along our food value chain - they're purchasing from local farmer's, they are educating the public on the benefits of healthy eating & getting communal buy in, they're creating a market for accessible and affordable produce, they're supporting initiatives like DC Central Kitchen's fresh start- their catering company that makes meals using salvaged and gleaned produce, thereby reducing from food waste. It was incredibly inspiring for me to see the positive impact that socially conscious businesses can have our on food system. Go there and support them! 

Here's a salad that I made using the beautiful produce from Good Food Markets. Price per serving: $3.30.

INGREDIENTS

• 1 ear of corn
• 3 scallions
• 1 pint of cherry tomatoes 
• 1 avocado 
• 1 jalepeno
• 2 tbs. parsley
• 2 tbs. mint
• 1/4 cup of feta, crumbled
• 1 head of romaine lettuce
• 1/4 of a lemon
• 4 tbs. of olive oil
• 4 tbs. balsamic vinegar

DIRECTIONS

Heat the oven to 400. Husk the corn, and shave the kernels off of the cob. Place the kernels in a cast iron skillet and roast for 20 mins with olive oil, salt and pepper on top. When the corn comes out of the oven, sprinkle the corn with chipotle powder and smoked salt. Chop all of the remaining ingredient, place in a bowl and top with olive oil, lemon and balsamic vinegar.

Fried Egg Toast, Tomato Jam, Ash Goat Cheese

SO HOT YOU COULD FRY AN EGG

So I did! But don't worry, there won't be any pavement residue in this recipe. This toast is seriously delicious and can be served for brunch or a classy mid afternoon snack. Inspired by the furnace that is Washington DC. 

Speaking of furnaces... This recipe features Cherry Glen's Monocacy Ash Goat Cheese. It's a soft ripened two layer cheese with a line of edible ash. Insanely yummy and decadent.

TOMATO JAM

• 1 tbs. of butter
• 1 tbs. of olive oil
• 1 heriloom tomato, cubed
• 1/2 red onion, diced
• 1 clove of garlic, chopped
• smoked salt to taste (or regular salt)
• pinch of smoked chipotle powder (or smokey paprika) 
• pinch of aleppo pepper (or chili powder)
• 2 tbs. maple syrup
• 3 tbs. apple cider vinegar 

REMAINING INGREDIENTS

• your favorite goat cheese 
• piece of toast
• 1 egg

DIRECTIONS

Heat butter and olive oil in a sauce pan. When the oil looks runny, add the onion, cook over medium high heat until the onion is translucent. Add the tomato, smoked salt and garlic. Cook for 2 mins. Then, add the maple syrup, apple cider vinegar, smoked pepper powder and aleppo pepper. If you can't find these ingredients, then use paprika and chili powder instead. Bring mixture to a boil, then cover and simmer for 7 mins until the mixture resembles a loose jam. 

Meanwhile, heat olive oil on a pan over med-high heat. Crack an egg directly over top the pan and cook for 7 mins, or until the egg slips around in the pan. I like my eggs runny, but cook you're egg to your liking. Toast a piece of bread. Spread goat cheese on the toast, top with the tomato jam and fried egg on top. 

Grapefruit Avocado Salad, Black Pepper vinaigrette

BEAT THE HEAT

I'm writing this post in the midst of a heat wave - the dog days of summer. The last thing on earth I want to do today is turn on my oven. Here's a hot-as-hell-outside food hack to cool you down but not weigh you down. 

All of these ingredients came from Good Food Markets, the best (and most affordable & accessible) healthy grocer in NE DC. More details on the amazing food desert healthy corner store coming soon... Till then, make this salad. It's the bomb.blogspot.com. 

SALAD

• 1 grapefruit, rind removed, segmented
• 1 avocado, diced
• 1 jalapeño, deseeded, ribs removed
• 4 leaves of mint, cut in thin ribbons
• 4 scallions, chopped

DRESSING

• 3 tbs. of grapefruit juice
• 5 tbs. olive oil
• 3 tbs. apple cider vinegar
• 2 tbs. maple syrup
• black pepper and salt to taste
• 1 tbs. grapefruit zest

DIRECTIONS

Peel your grapefruit, and cut into segments. Remove the rind and any white part of the rind. Open the avocado, and dice into 1 inch cubes. Cut the pepper in have and remove the seeds and ribs (unless you love spicy food like I do - in that case, leave some of the seeds in there!). Chop the scallions. Place all ingredients in a large bowl. 

In a separate bowl, whisk the oil, grapefruit juice, apple cider vinegar, maple syrup, salt and pepper, and grapefruit zest. When all ingredients are incorporated, drizzle the mixture over the salad. 

Pickled Fennel Stems

WASTE NOT

I'm now going to attempt to address a question that plagues many of us with gnawing dread- "What the heck am I supposed to do with the fennel stem and fronds?!" We've all been there - we're in the kitchen, concocting some culinary deliciousness with loads and loads of fresh produce. And then as we peer down at our cutting board, we feel that familiar pang of millenial guilt. We notice heaps of organic material left behind. The rinds, stems, leaves, peels, etc. Yes, you could compost the refuse, OR you could turn the unwanted parts into something spectacular. 

Two dear friends of mine (one of which happens to be the co-founder of Misfit Juicery, appropriately) urged me to do something creative with the fennel remains. I decided to try pickling the stems and fronds! For now it's experimental and I have no idea how it will taste. But I can't help but smile triumphantly knowing that I'm using food that some may label as garbage and am instead creating something fantastic. It's like I'm starring in my own mini Chopped challenge, and I haven't been chopped. The pickled fennel is currently in my fridge, doing it's thing. 

I'd love to hear from you! Comment at the bottom or send me a message with ways that you've used unwanted produce parts in your kitchen.

Here's my recipe for pickled fennel stem and fronds: 

SPICES

• 2 tbs. fennel seed

• 2 tbs. black mustard seed

• 2 tbs. black pepper corn

• 1 tbs. crushed red pepper

BRINE

• 1 cup of water

• 1/4 cup of salt

• 1 cup of white vinegar

DIRECTIONS

Sterilize your jar. Add the spice blend. Chop your fennel stems (including the fronds) along the height of your jar. Pack your jar tightly with the stems. Meanwhile, slow boil the water, salt and vinegar. When the salt is absorbed, the mixture is done. Pour the brine into your pickle jar all the way to the brim. Tap the jar lightly to get rid of air bubbles. Cap and close the lid tightly. Place mixture in the fridge for at least two weeks.