Orecchiette with Broccoli Rabe and Sausage

B65C5967-0B50-4D66-8680-5DB9956CC607.JPG

This quick and easy pasta recipe is a great one to have in your dinner rotation. It’s a  crowd pleaser and a great way to introduce new vegetables to kids. Broccoli rabe or rapini, tends to be really bitter. Blanching it first cuts the bitterness and sautéing it with the fat from the sausage, and a little bit of garlic, makes it wonderfully flavorful! If you can’t find broccoli rabe at your market you could substitute broccolini or a regular head of broccoli.

Orecchiette with Broccoli Rabe and Sausage

Ingredients

  • 1 lb Orecchiette
  • 1 lb Broccoli Rabe
  • 1 lb Italian Sausage, casings removed
  • 1/4 c olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 c grated parm
  • 1 tsp chili flake optional

Instructions

  1. Heat a large sauté pan to medium high heat. Add a tbs of olive oil to the pan and sauté the sausage until golden brown and fully cooked. Remove the sausage from the pan and set to drain on a paper towel. 

  2. Meanwhile, bring a large pot of water to a boil and add two heaping tbs of  salt. Blanch the broccoli rabe until bright green and tender, about 2-3mins. Use tongs or a wire mesh skimmer to remove the broccoli from the water and into an ice bath to cool. Once cool, drain on paper towels, squeeze to remove any excess water. 

  3. Cook the pasta to al dente in the same pot you just blanched the broccoli in. Reserve 1 cup of pasta water. 

  4. Give the broccoli a rough chop and then place it into the pan that you cooked the sausage in. If there is residual fat in the pan left over from the sausage then no need for extra oil. If not, add 2tbs of olive oil to the pan. Sauté for 2-3mins. Add the garlic slivers and a good pinch of salt. 

  5. Add the sausage back to the pan and then the orecchiette. Add 1/2c of pasta water. Let everything cook together for 3-4 minutes, stirring gently while reducing the liquid in the pan. Taste and add more salt if necessary, keeping in mind you'll be adding salty parmesan cheese at the end. 

  6. Divide the pasta among warmed plates or shallow bowls, top each portion with a hefty sprinkle parmesan and chili flake and serve immediately. 

 

Travel Guide: Portland

IMG_4342

I just got back from an incredible weekend in Portland, it was my first time going. Quite a few people have mentioned that it’s a city I would love and they were not wrong. Its a really quick flight out of LA if you live in Southern California, great for a weekend away. I’m sharing some of my favorite spots below!

 

Where we stayed:

The Sneakaway: This airbnb was so beautiful and thoughtfully curated. I felt like we were staying in a mini luxury hotel! There were high ceilings and wooden beams, lot of plants and bright light. We loved it so much and will definitely stay there again on our next trip back!

 

ACS_0029ACS_0020ACS_0010

What we ate:

Pine State Biscuits-Pine State Biscuits: Holy hell, we didn’t eat on or before our flight so we were pretty darn hungry by the time we landed in PDX. Pine State really hit the spot. They’re known for their biscuit/fried chicken and gravy. That’s exactly what we went for and we were not disappointed, I would definitely go back again.

Tusk I could sit here all day and sip tea and snack. The decor is so lovely. We came here for brunch and were looking for a lighter meal, Tusk had it. There’s lots of salads, grains and veggies on the menu. You could totally bring a vegan/vegetarian friend here.

Jacqueline Come here for happy hour! Dollar oysters and drink specials 5-7.

Canard To be honest I drank way too much wine at Canard so I can hardly remember everything we ate. I do remember the foie gras dumplings! Order them!

Pok Pok Really good Thai food that isn’t pad Thai. They’re known for their wings which were awesome. Everything was good here to be honest.

Olympia Provisions Check this place out for charcuterie. It’s another great happy hour spot. If you can’t tell by now I love a good happy hour. This place was in the same neighborhood as our airbnb.

Prince Coffee We had really, really good coffee here. They make their own stroopwafels here too which is fun. We split one with our lattes!

 

What we did:

Powells Book Store  Iconic Portland bookstore. A must see if you’ve never been!

The Saturday Markets The Saturday Markets: If you’re there over the weekend check out the Saturday Markets where Portlands local artists and vendors sell their goods. Side note: it’s all tax free!

Multnomah Falls  Multinomah Falls is a great introduction to the Oregon landscape, but be prepared for the crowds. It was a beautiful sight to see. Next time I go back I’d like to do some more hiking. If you have recommendations please leave them in the comments!

ACS_0008

Cook from the Book: Alimentari

I am obsessed with Linda and Paul Jones’ book Alimentari. They share their tried and true family recipes, most of which have been on the menu at their deli since the day it opened. Their recipes are healthy, fresh and packed with flavor. Below I’m walking you through one of my favorites; Pan Fried Salmon with Tahini Dressing and Walnut Tarator.

Pan-Fried Salmon with Tahini Dressing & Walnut Tarator

This recipe is adapted from Alimentari by Linda and Paul Jones.

Get the book here: https://amzn.to/2KGH09i

Servings 4

Ingredients

  • 4 6-8oz salmon filets skin on
  • 2 tbs avocado oil
  • 2 tbs butter

Tahini Dressing

  • 1 clove garlic finely chopped or grated
  • 1 tsp salt
  • 1 c tahini
  • 1 c greek yogurt
  • 1/2 c lemon juice
  • 1/2 c warm water

Walnut Tarator

  • 1 c walnuts toasted and chopped
  • 1 fresno chili, seeds removed thinly sliced
  • 1 handful cilantro leaves
  • 1 handful parsley leaves
  • 1 handful mint leaves
  • 1/2 lemon
  • 1/4 c good quality olive oil

Instructions

  1. Pre heat the oven to 320F. Take your salmon out of the refrigerator at least 10 mins before you're ready to cook it.  This will result in a more evenly cooked piece of fish. 

Tahini Dressing

  1. Whisk together the crushed garlic and salt, next add the yogurt and tahini. Once combined add the lemon juice. Depending on the quality of tahini you use the mixture may seize and become very thick. Add the warm water a tablespoon at a time until the dressing is loose and pourable. Give it a taste, you may need to add a little more salt or lemon juice. 

Walnut Tarator

  1. In a small bowl combine the chopped walnuts, fresh herbs, and sliced chilis. Dress with the lemon juice, olive oil and a pinch of salt. Set aside until ready to use. 

Salmon

  1. Pre heat a cast iron pan on med-high heat. Add avocado oil to the pan, season the salmon with salt and place skin side down, cook for three minutes. Transfer the pan to the oven for another 4 minutes. 

  2. Add the butter to the pan. Spoon the butter over the salmon until it is melted and golden brown. Transfer the salmon to a paper towel to drain. 

  3. Pour a little bit of the tahini dressing onto the plate. Top with a piece of salmon. Garnish with the walnut tarator. 

Squash Blossom + Ricotta Tartlets

Ricotta and Squash Blossom Tartlets

These crispy little tartlets are perfect to serve at a summer cocktail party. Squash blossoms are starting to make appearances at grocery stores so keep and eye out!  

Servings 8

Ingredients

  • 1 Califlour Foods Plant Based Pizza Crust
  • 3/4 c plant based ricotta or cream cheese I like Kite Hill Brand
  • 1 clove of garlic, finely chopped
  • 3 tbs thinly sliced chives
  • 6 squash blossoms
  • 1 tsp olive oil

Instructions

  1. Use a small cookie cutter to cut out circles in the cauliflower crust. Bake for 12mins at 375. This can be done ahead of time and stored in an air tight container until you're ready to assemble. 

  2. Stir the garlic into the ricotta. Season with salt and pepper.

  3. Remove the blossoms from their stems and sauté in olive oil until lightly browned. Remove from the pan, and transfer them to a paper towel to drain off any excess oil. Season with salt and pepper. 

  4. To assemble the tartlets: place a dollop of the ricotta mixture onto each cauliflower circle. Top with a piece of squash blossom and a sprinkle of chives. These can be served room temperature and go great with a glass of wine! 

Miso-Tahini Soba Noodles

 

Miso-Tahini Soba Noodles

I love serving this chilled soba salad with roasted salmon, fresh cilantro, basil and sesame seeds. The dressing is super versatile and can be tossed with greens or used as a dip on your next crudite board! 

Course Dressing, Side Dish
Keyword Noodles, Vegan
Servings 4

Ingredients

  • 1/4 c tahini
  • 2 tbs miso paste
  • 1 tbs rice wine vinegar
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • 1 clove garlic chopped or grated
  • 1/4 c warm water
  • 1/2 lb cooked and cooled soba noodles

Instructions

  1. Whisk together the miso, garlic and tahini, then add in the sesame oil, soy sauce and rice vinegar. 

  2. Add the water a little at a time to thin out the dressing to a pourable consistency. You may not need all of it, or you may need more. 

  3. Toss the chilled soba noodles with the dressing. They are delicious as is however feel free to add shredded carrots, sesame seeds, fresh herbs seared tuna or roasted salmon.   

Oven Roasted Shrimp

Oven Roasted Shrimp

I've been making shrimp a lot recently for a few reasons; first off it's pretty cheap as far as fish goes and second, it cooks in less than ten minutes making it the perfect option for dinner that needs to be on the table fast! I like to leave the shells on, it reminds me of eating peel + eat shrimp back in Maryland, you can remove them though for a less mess at the table. 

Course Main Course
Keyword Shrimp
Servings 4

Ingredients

  • 1 1b deveined shrimp, peeled or not- (up to you)
  • 1/4 c olive oil
  • 3 cloves garlic finely chopped or grated
  • 1 tsp chili paste like: gochujang, sambal or chipotle
  • 1 tbs lemon zest
  • juice of 1 lemon
  • 2 tsp sea salt

Instructions

  1. Pre heat oven to 400

  2. Toss the shrimp with the garlic, olive oil, chili paste zest and salt, then lay them out on a large baking tray.

  3. Bake 6-8mins until they turn bright pink and are firm to the touch. Squeeze the juice from one lemon over the shrimp and serve immediately. 

    I like to serve them with lemon wedges, chimichurri sauce and a good crusty baguette! 

    Chimichurri recipe here: https://leighhyattanderson.com/2018/03/09/chimichurri/

One Bowl Humming Bird Cake

32FE80F9-3BD4-4D6E-A230-310DD83217AF.jpg

One Bowl Humming Bird Cake

Hummingbird cake is a southern classic. This is my lightened up version using coconut sugar, spelt flour and fresh pineapple and banana. The best part? You only need a bowl and a wooden spoon. No heavy mixer or special equipment. Fewer dishes = more time to enjoy you cake.

Course Dessert
Servings 9

Ingredients

Cake

  • 3 cups spelt flour
  • 1 cup coconut sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 large eggs beaten
  • 1 1/2 cups coconut oil
  • 2 tsp vanilla bean paste
  • 3 ripe bananas
  • 2 cups chopped pineapple
  • 1 c chopped pecans
  • 1/2 cup toasted coconut flakes for garnish optional

Frosting:

  • 2 cup cream cheese softened
  • 1/2 cup greek yogurt
  • 2 tbs honey
  • 1 tsp vanilla bean paste

Instructions

  1. Pre heat your oven to 350.
  2. In a large bowl whisk together the eggs and coconut sugar, add the vanilla, cinnamon, and salt. Stir in the pecans and pineapple. Next sift in the flour and baking soda.
  3. Fold the flour into the batter. Finally drizzle the coconut oil into the batter and fold to combine. Pour the batter into an 9 X 13in pan.
  4. Bake for 40-50 min. The cake is done when it's firm to the touch or when a skewer inserted into the center comes out clean.

Frosting:

  1. With a sturdy metal whisk or a wooden spoon whisk together all of the frosting ingredients until fluffy and evenly combined. Spread the frosting on top of the cooled cake and garnish with extra chopped nuts or a sprinkle of cinnamon.

 

 

Snap Pea and Burrata Salad

 

Processed with VSCO with hb1 preset

You guys! You have to try this incredible salad. It’s so delicious. Seriously, make this for your friends and family and they will be blown away! Snap peas come into season in the spring. They are crunchy and sweet and begging to be tossed with olive oil, lemon and salt. The richness of the burrata is nicely balanced by the freshness of the snap peas, lemon and fresh basil.

It’s really important to clean the snap peas throughly and remove the stems and long string that runs down the seam. To do this hold a paring knife in one hand and the snap pea in the other, with the inside curve of the pod facing you trim the top of the pea and pull off the tough string that runs along the length of the pod. I find this task to be very meditative. Sometimes grocery stores sell them pre-trimmed but I do not recommend this, they never seem to get it right.

Snap Pea and Burrata Salad

Course Salad, Side Dish
Servings 4

Ingredients

  • 3-4 cups snap peas stems and strings removed
  • 16 oz burrata
  • 1/4 cup olive oil high quality
  • 1/4 cup lemon juice
  • 4 sprigs basil
  • 1/4 cup chives finely chopped
  • 1 tbs sea salt
  • 1 tsp fresh ground pepper

Instructions

  1. I like to leave about half of the snap peas whole in their natural state and the others I cut out a window to reveal the peas inside. You could also just cut them in half. This is not totally necessary but it looks nice. Toss the peas in the olive oil, lemon juice, chives and a pinch of sea salt. Taste a pea and make sure its properly seasoned. Adjust the seasoning as necessary. 

  2. Remove the burrata from the brine. Loosely tear it apart into approximately four pieces. Let it be really natural and organic, place it on a platter.  

  3. Top the burrata with the dressed snap peas. Spoon a little extra dressing over the burrata and around the plate. Tear the basil leaves and garnish the salad with them. Lastly sprinkle the salad with a bit of sea salt and a couple turns of fresh cracked pepper. Serve immediately!  

 

 

Citrus Cured Salmon

Citrus Cured Salmon

Once you learn to cure your own fish you'll never buy the supermarket version again. This recipe is super simple and only requires a few ingredients. It's really important to buy a nice piece of salmon. Have a chat with your fish monger. Don't be afraid to ask to smell the fish. Fresh salmon should smell like the sea, not "fishy." 

Course Breakfast
Servings 4

Ingredients

  • 1 lb skin on salmon filet
  • 1 cup coarse kosher salt
  • 1/2 cup sugar
  • 1 tbs lemon zest
  • 1 tbs lime zest
  • 1 tbs orange zest
  • 1 tsp chili flake
  • 1 tsp ground coriander

Instructions

  1. In a small bowl combine the salt, sugar zest and spices .

  2. Line a baking tray with parchment paper. Spread half the citrus salt and sugar mixture onto the tray. Place the salmon onto the salt bed skin side down. Sprinkle the remaining salt mixture over the top of the salmon.

  3. Wrap the whole tray in plastic wrap and place another tray or heavy plate on top to weigh the salmon down. Refrigerate for 24 hrs. 

  4. Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Slice thinly with a very sharp knife. Serve on toast with cream cheese, capers and sliced tomato! 

Chicken Koftas with Yogurt and Herb Salad

Processed with VSCO with hb1 preset

Koftas are a middle eastern spiced meatball. I love the combination of fresh and dried herbs in these chicken koftas. They’re super rich and flavorful so I like to serve them with tangy greek yogurt and fresh herb salad to cut the spice and smokiness of the meatballs.

Serves 4

Ingredients:

1lb ground dark meat chicken

1/2 a red onion finely chopped

2 cloves of garlic, finely chopped or grated

1tbs cumin

1/2tbs coriander

1/2tbs smoked paprika

1/4c chopped herbs; parsley, mint and dill

2tsb salt

1egg

1 cup whole milk greek yogurt, to serve

1/4c olive oil for sautéing

Salad:

1c parsley

1/2c dill

1/2c mint

1 english cucumber thinly sliced

juice from 1/2 a lemon

1/4c olive oil

In a bowl mix together the ground chicken, herbs, spices, garlic, onion, salt and egg. Use a spoon or a small ice cream scoop to portion individual meat balls. I prefer not to roll them or perfectly shape them. I leave them a bit free form. This leaves you with lots of crispy edges when you fry them (my favorite part)

Processed with VSCO with hb1 presetHeat a cast iron pan to medium heat and pour in 2-3tbs olive oil. In batches, not overcrowding the pan start to brown the koftas. After about two minutes flip them over and brown the otherside. They should be a deep golden brown color. Once they are fully cooked pull them from the pan, and let the excess oil drain from them on a paper towel lined plate. Continue this process until all the koftas are cooked.

Processed with VSCO with hb1 preset

Next, season the greek yogurt with a pinch of salt. Place a spoon full of  yogurt on a plate. Place 4-5 koftas on top of the yogurt.

Finally, prepare the salad. Toss the fresh herbs, sliced cucumber, lemon and olive oil until evenly coated. Season with salt and place the salad on top of the koftas.

Let me know in the comments below how your chicken koftas turned out!

xx