The talented Daniel Patterson, Chef owner of Coi, in San Francisco’s North Beach brought to life the idea of “Carrots/Coffee.” Daniel’s “Coffee Roated Carrots with Chicory Granola” dish has meat lovers even leaving his restaurant saying that the carrot course was the standout favorite. Experimenting with these two unique ingredients brought together a genius combination of sweet, smoky, and earthy flavors.
Gnocchi, like perogies, have been a staple comfort dish in my family since I can remember. My mom would prepare it with a basic red sauce or simply tossed in melted butter. When it comes to delicious fresh gnocchi, it is always better to keep it simple!
Avocados are hands down one of my favorite snacks and a great addition to just about anything! When I am getting ready in the morning, I will crack eggs into my halved avocado and toss them in the oven. In 20 minutes, I have a vitamin packed breakfast that is great to spread on bread or simply to enjoy with a spoon!
One big tip I have is to scoop out about 1-1.5 tablespoons of avocado (wide not deep) to create enough room for your egg. Otherwise it will overflow!
When I went to school in Ireland, I was lucky enough to live walking distance from the ocean. It was the first time in my life I could ever say I lived by the smell of sea salt in the air.
At least 3 times a week, I would either walk or run to the water to escape the chaos of class and also at the same time do a little “grocery shopping.” My favorite things to pick up along the way were blackberries that lined the streets and also my favorite… seaweed. I was fascinated by the health benefits and also all the variety of uses it had in the kitchen!
Artisanal toast… a trend that has taken off like crazy and even as much as I roll my eyes at the trend, I do admit I have a hard time passing up avocado toast on any brunch menu. The toast below uses ricotta, which is similar the creaminess of the traditional avocado. The creaminess pairs well with the citrus punch and earthiness of the pistachios and pine nuts!
This salad is a fun healthy twist on a Cesar salad. Rather than a heavy cream dressing, I have tied in one of my favorite yogurt dressings and substituted a meat protein for chickpeas and pine nuts!
Grilling romaine is actually something I learned from my mom. One of her favorite summer dinners is a large plate of grilled romaine with a light dressing. After picking up romaine at the grocery store today, my plan was to make a fulfilling winter version of her salad!
One of my new year resolutions is to bring lunch from home at least 4 work days a week. As all of us know…. harder said than done, especially working with a restaurant group!
So my plan is to make use of my favorite inventions, my zucchini spiralizer and mason jars! Here are a few recipes below that are some of the most simple and efficient ways to spice up your lunch and by day 4 still not wanting take out!
It’s 5 degrees outside today and I have very little to no motivation to even step outside into the frozen Windy City! Grocery shopping… no thank you! So quickly I became a contestant on the show Chopped with my fridge of 5 ingredients being my “basket.”
Now I wasn’t given the challenge of wasabi candy canes or banana ketchup…. but rather chicken breasts, vegetable stock, Brussels sprouts, onions, and carrots! Probably the easiest Chopped basket ever given. Not much of a “challenge,” but one pretty darn good soup on such a cold day! Read more
It’s finally snowing here in Chicago, which calls for a cozy blanket, holiday music, and a delicious hearty soup!
This Moroccan Spiced Chickpea Soup was created by my laziness to walk outside to get groceries in this snowy morning! The blend of spices are really what makes this soup special! All you really need are some canned chickpeas, canned tomatoes, and quinoa… pantry necessities!