Spring Recipes

Spring has sprung (wait -- as I write this rain is POURING down from the sky) and that means lots of produce!! The rain gives the produce life, right?? Anyways! Food. That's what it's all about right? You put your kohlrabi in, you put your kohlrabi out... then you saute it all about. YUP! That is how the song goes.

Okay -- anyways! Recipes you, me, and the kohlrabi should all try!!

One-Skillet Steak with Spring Veg and Mustard Sauce (Bon Appetit)
Rhubarb and Asparagus with Burrata (Martha Chartreuse)
Green Goddess Power Bowl Salad (PDX Food Love)
Pain Perdu with Confit Orange Sauce (Bakery Bingo)
Baked Pesto Salmon with Broccolini (Camille Styles)
Asparagus Gratin with Gruyere and Panko (The Modern Proper)
Rose Strawberry Lime Jello Shots (Urban Bliss Life)

#SnapStory {Bucatini with Clams + Radishes}

I'm really not a recipe person. I much prefer to feel it out, grab the best ingredients and use what I have. Rarely, if ever, will my grocery list be overly committed to one dish. Cross-over is key to avoid waste. Going with the flow is also more fun and relaxing. I love making myself a nice meal, listening to music and enjoying a glass of wine. Especially now that the weather is so nice and I can eat on the deck.

A few weeks ago I made a clam and pasta dish inspired by Curtis Stone. Bucatini is by far my favorite pasta, due in great part because it holds and absorbs almost any sauce so beautifully. The sauce on this is creamy, but light, and the clams really shine. 

Watch the video and get inspired! I've listed the ingredients below but highly encourage you to adapt this recipe based on your fridge and preferences. This could be great with Israeli Cous Cous, shrimp or omitting the cream. You do you, boo!

Ingredients:

Bucatini

Butter

Olive Oil

Garlic

White Wine

Heavy Cream

Radishes

Lemon, zest and juice

Fresh Clams

Salt + Pepper

Nutmeg

Red Pepper

Fresh Parsley

Recipe {Roasted Rhubarb+Asparagus with Burrata}

This just might be my favorite recipe ever featured on the blog. It is simple, flavorful and diverse. I could see this making a great addition to brunch, being a quick appetizer for rosé on the deck or as side to fish right off the grill.  I'm also planning on tweaking this into the most Portland pizza.

Recipes {Spring + Summer Favorites}

Spring has sprung and summer is in previews with temps in the near-90s. It is time to put away the crock pots, head to the farmer's market and start cooking up seasonal dishes.

Here are some of my favorites!

Red Wine Gin Sour - Michelle

Huckleberry Pie - Mary Ellen

Shrimp and Chorizo Paella - Meghan

Blueberry,Basil + Cucumber Water - Me

Lemony Spinach Pasta Salad - Pech

Rhubarb Sour Cream Crumble Pie - Mary

Two Minute Pesto - Rebekah

Restaurant to Real Life {Turkish Eggs}

In less than 6-months the 5th FEAST will be filling our stomachs are hearts. The nation's top celebration of ingredients, the art of making cuisine and the people who love sharing a meal. In 2015 the most-Instagrammed dish was probably the Turkish Eggs at Brunch Village from Saxon and Parole's Brad Farmerie.

It had the longest lines and glowing reviews! A savory, creamy egg dish with a generous butter sauce. And bread. It also doesn't hurt that Chef Farmerie has a reputation of being extremely kind and an all-around great person.

The dish calls for a poached egg cooked sous vide style and is served over greek yogurt and topped with a spicy butter broth. While I have many kitchen gadgets, a sous vide is not one of them. Thankfully we have the internet. After several hours researching and a dozen eggs I was able to figure out how to pull this off at home. While the eggs are time consuming I would say this is a very easy recipe and ideal on a slow weekend

Restaurant to Real Life {Russian Pelmeni Dumplings}

What is the difference between a foodie and someone who just really loves to eat out? Meal memory. The ability to recall the buttery marbling of a steak or the subtle spice of a Moroccan-inspired custard at the pop-up of the season. A foodie can describe how the crunchy jicama relish brightened up a street taco they had at a food truck on vacation in Central America.

These meals haunt a foodie. Keep them up at night, inspire grocery lists, and dominate conversations.

A foodie never forgets.

It is for this very reason 'Restaurant to Real Life' was born!!

My hope is that Restaurant to Real Life will inspire you to take on cooking projects, travel, or even order something different off of a menu. Oh, and bring some very amazing dishes into my home, and yours.

Maybe you will be compelled to pick up a new kitchen gadget, experiment with an ingredient, or discover the cuisine of a country in a different corner of the world.

Recipes {Citrus-Avocado Salad with Whole Foods Market}

Remember on Monday when I said I was going share the citrus-avocado salad to go along with the honey-pecan salmon?

Well I got the flu, and this blog post was in Canva-limbo.

I felt extra-bad when I saw Christopher made the salmon, and I hadn't shared this side.

Especially because I love this salad SOOOO much. 

Why do I love this salad? Well it isn't really a salad. It is filling, bright, and doesn't seem like a salad. It is more like a culinary illusion. 

This hearty combination of crisp citrus and buttery magic holds up for days. The acids from the fruit prevents the avocado from turning brown and it softens up the red onion. Besides being a salad I love to smash this into a nutty bread for quick avocado toast. Quick, because of how quickly I make it, and because of how fast I eat it.

For this kind of success you really need to get the best ingredients. That is why I head to Whole Foods (who kindly provided the ingredients for this post, but where I go for many of my grocery needs) when I need the ripest avocados and juicy citrus. If you haven't had a great grapefruit your life is filled with misconceptions. Head to Whole Foods and you will know it is the fruit of a 20-something, not the boring breakfast of your great aunt.

While Whole Foods did provide the groceries for this post, all thoughts and ideas are my own. I frequently shop atWhole Foods in the Pearl and rely on them for a majority of my seafood needs. I trust their sourcing, quality and customer service.

Recipe {Honey-Pecan Salmon with Whole Foods}

It is almost the end of January, which also means it is about time for people to fall-off the resolution train. Cookies are tempting, pizza is convenient, and wine is so necessary! Well I'm here with a delicious, satisfying and salty-sweet entree to keep you on track - and your hair luscious!

Recipe {Roasted Cauliflower with Dates}

I think it is safe to say that I am a rather adventurous at-home cook. I like to play with ingredients and combined flavors and textures. Sometimes that results in unattractive flops, but has a tendency to result in a repeatable dish. Most of the time these combinations are unplanned, and come from what is in my pantry and fridge. A pendulum of bountiful produce and canned beans.

Last weekend I was able to catch up with an old friend, and then Portland was hit with snow. Then ice. This city doesn't cope with the white stuff the way Montana does. Meaning everything was shut down, and I had zero motivation to go grocery shopping.

For this roasted cauliflower dish you won't feel like you are cutting back on indulgent food or starving yourself. The cauliflower is spicy and crispy, the dates are sweet and saucy, the almonds add crunch and depth the dish.

Roasted Cauliflower with Dates

1 Medium Head Cauliflower, Cleaned and cut into florets

8 Medjool Dates, pit removed and chopped

1/2 Cup Almonds

EVOO

1 Pat Butter

Cayenne Pepper

Salt

1. Preheat oven to 425. On a baking sheet lightly drizzle cauliflower with EVOO and dust with desired amount of cayenne pepper. Toss. Place in oven and set timer for 10 minutes.

2. At the 10 minute mark flip the cauliflower, and return to oven. Set timer for 10 more minutes. In a heavy bottomed pan, over medium heat, toast almonds. Add butter, or a drizzle of olive oil, and melt. Reduce heat to medium-low and add dates. Stir occassionally.

3. After 10 minutes remove the cauliflower and immediately pour the dates and almonds over. Salt dish. Eat immediately.

Recipe {Tahini-Honey Eggplant with Yogurt and Pomegranate Seeds}

As an active and serial dater there are several types of romantic entanglements. Expiration dating; having fun, but knowing it isn't going anywhere. On-paper dating; he checks all the boxes, but the chemistry just isn't there. And then there is long-term dating; meeting the parents, shared finances, and showing your true hangry. My relationship with this tahini-honey roasted eggplant is long term. I've shown him my true appetite (an entire eggplant for dinner), shared the relationship on social media, and stayed over more than twice in one week. I see a pomegranate colored ring in my future!

What is really beautiful about this recipe is the ability to make it your own. The quantities are up to you. The drizzle of olive oil is in your control. Same goes for the salt. Maybe you are heavy on the yogurt, light on the pomegranate seeds.

I would recommend this as a side, main, brunch, or comforting lunch. And if you are looking for a vegetarian Thanksgiving side, look no further!!

Tahini-Honey Dressing

2TBS Tahini Paste

1 TBS Honey

2 TBS high-quality olive oil

Juice of one large lemon

Salt + Pepper

Whisk together all ingredients until creamy. Let sit for at least one hour, and up to 4 days.

Eggplant

1 large eggplant, sliced into discs

Olive Oil

Sea Salt

3 Springs fresh thyme

Greek Yogurt

1/3 cup pomegranate seeds

1. Preheat oven to 375 degrees. Drizzle a 9x13 glass baking dish with olive oil. Spread out oil and lay eggplant discs in one layer. Generously salt the eggplant and let sit for 10-15 minutes.

2. Using a pastry brush or back of a spoon, paint or brush the tahini-honey dressing on the top of the eggplant discs. Top with thyme and bake on middle rack for 15-20 minutes, or until golden brown.

3. Top eggplant discs with a dollop of yogurt and sprinkle of pomegranate seeds. Enjoy!

Recipe {Spaghetti Stuffed Spaghetti Squash}

An attainable, healthy, comforting dinner that is beautiful enough for guests, channels a classic, and can be reheated for leftovers?! Is there anyone who wouldn't be on board with this recipe? This spaghetti stuffed spaghetti squash is a great way to cut out carbs, use a readily available gourd and make a meal that takes a minimal amount of active work.

For those of you who aren't familiar with spaghetti squash, it is a yellow, oval squash found with pumpkins, acorn and butternut squash. When cooked, the 'meat' of the squash can be shredded into spaghetti like ribbons.

The filling requires a high-quality and well-seasoned ground chicken. If you have access to a New Seasons I always get the spicy Italian ground chicken. This is the one ingredient you should be specific about. The red sauce is really up to you. For this, I grabbed romesco sauce from the deli at New Seasons, but any flavorful or unique red sauce will work. Go with what you like.

Spaghetti Stuffed Spaghetti Squash

Makes 4 Servings

1 Medium Spaghetti Squash

1 lb Ground Chicken

1 Onion, diced

EVOO

1/3-1/2 Cup Romesco, Vodka or Marinara Sauce

3/4 Cup Shredded Mozzarella

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Cut spaghetti squash in half and clean out seeds. Face down, cook the spaghetti squash for 35-40 minutes. Remove from oven and let cool for 5 minutes.

While the squash is cooking: In a large pan over medium-high heat saute the onions in the EVOO until translucent. Add the ground chicken and cook completely. Remove from heat. Add 1/2 the cheese and the red sauce. 

Flip the squash over and gently use a fork to begin shredding the squash. This is not a 'full scraping' but a mild scraping for the baking process. Evenly distribute the meat filling between the two-halves. Top each half with the remaining cheese and return to the oven to bake for 20-30 minutes.

Krusteaz Brinner {Savory Pancake Casserole}

I love brinner. You know, breakfast for dinner. I've thrown entire dinner parties themed around bloody mary's and bacon. #hostesswiththemostess So when Krusteaz reached out (generous provider of pancake mix) and asked if I would be interested in writing a brinner post I jumped at the chance. Why? Well, I love brinner. And, because I actually use Krusteaz products.

Growing up, my dad was in charge of breakfast and school drop-off. He was all about 'leaning in' and being a parent before it was a thing. At least two days a week he would make chocolate chip pancakes using Krusteaz mix. On extra special occasions he would even spell things with the chocolate chips. Meaning I have a 25+ year relationship with the brand! Obviously longer than anything Coffee Meets Bagel has brought into my life.

Today's recipe is an easy and yummy savory casserole that takes less than 20-minutes to make! A cheesy pancake base topped with flavorful sausage, eggs and more cheese. The green onions are also a crucial ingredient to brighten up the flavors and make the dish a bit more colorful. Whether you are a bachelorette or busy family this makes for an ideal brinner meal!

Recipes {Peach Blackberry Crumble}

Peach Blackberry Crumble Bars

Hey all!  It's Mere's sister, writing from the other coast. The end of summer is almost here, so I'm savoring every last moment of it. This means picnics in the park, drinks on the roof, and, of course, fruit picking. (Note to self: Outdoor summer activities do not have to include food and drink.)

Last week I picked juicy peaches and ever-so-slightly tart blackberries from a farm just outside the city. After pondering this fruit combo for a day or two I knew I needed to do a recipe mash-up. You know the kind-- it's like when an artist takes two songs, mixes them together, and the result is kind of amazing. The two songs get stuck in your head. You walk down the hall at your office, bopping your head to the two songs, and people wonder if you have finally lost it. Oh, wait, that is just me?  Well, in the spirit of savoring life, I recommend you start bopping to every great song you hear regardless of your location.

This recipe mash-up is inspired by Shutterbean's Cherry Pie Crumble Bars and Smitten Kitchen's Almond-Crisped Peaches. I love the portability of the bars and the sweet, spiced quality of the crumble. You can swap out any fruit, especially any fruit you picked at a farm.

Without further ado, let's do this.

Softened butter mixes with flour, sugar, and a pinch of salt..

Press into a parchment lined pan. Make sure to press all the dough to an even thickness. The first time I made this crust my corners were a bit too thick.

Next mix together the fruit, a touch of brown sugar, some lemon juice, flour, and cornstarch. You could probably use flour or cornstarch, but I felt using the two together helped keep the filling firms do the bars more portable. This is particularly important when said bars are brought to picnics.

Dump that over the crust and prepare your crumble. It's a lot like the crust, but with brown sugar, cinnamon, and nutmeg.

Now bake these babies. The baking time will feel like an eternity as the smell of cinnamon , fruit, and sweet brown sugar crumble wafts through your home.

Let the bars cool for a couple hours, cut, and enjoy. Alternatively, one could forgo the wait, grab a fork, and eat straight out of the pan.

Peach Blackberry Crumble Bars

Inspired by Shutterbean’s Cherry Pie Crumble Bars and Smitten Kitchen’s Almond Crisp Peaches.

Ingredients

Crust

1 stick softened butter

1/2 cup white sugar

1 cup flour

Pinch of salt

Filling

2-3 soft peaches, cut into slices

3/4 cup blackberries

A squeeze of lemon juice

Brown sugar (1-4 tablespoons depending on your fruit)

1/4 cup flour

1 tablespoon cornstarch

Pinch of salt

Crumble

4 tablespoons softened butter

1/4 cup brown sugar

1/2 cup flour

A large sprinkle of cinnamon

A small sprinkle of nutmeg

Pinch of salt

1. Preheat the oven to 350 degrees.
2. Line an eight or nine inch square pan with parchment. Lightly butter the parchment.
3. Mix together the crust ingredients. The mixture will be slightly crumbly.
4. Gently press the crust into the pan. Push the crust to make sides extending about an inch and a half. Make the crust roughly even in thickness.
5. Mix together the filling ingredients. Pour over crust.
6. Using the crust bowl, mix together the crumble ingredients. (No one like to dirty more dishes than necessary.)
7. Gently crumble the mixture over the fruit.
8. Bake for 45-60 minutes or until the crust is lightly brown and the fruit is bubbling.
9. Let cool for 2-3 hours. Enjoy!

Recipe { B.L.T.P.}

We are already a third of the way through August - the nights are cooler, the mornings crisper and the tomatoes are juicier!! As summer ends we are rewarded with perfectly ripened tomatoes that star in salads, are canned for winter sauces and soups, or even eaten over the sink to keep the dribbles of your summer whites.  Most importantly, it means B.L.T. season!

Possibly the most famous sandwich in America, the B.L.T. is all about the ingredients. Variations can include pork belly, the addition of avocados or cheeses. Inspired by the produce at the Farmer's Market in the neighborhood I decided to pick up peaches in addition to the lettuce, basil and tomatoes. 

Bread: For me the bread must be white and a traditional loaf from the grocery store. It should be toasted and crunchy. 
Mayo: You are either on team mayo or you aren't. I am on team mayo. For this version I decided to doctor up (my mother's phrase) some Best Foods with fresh basil, minced garlic and sea salt. 
Bacon: Thick cut is the only cut. While I was tempted by the maple variety I went for a classic pepper bacon. 
Lettuce: The middle sister of the sandwich has two very important, but not so flavorful, responsibilities for a great BLT - crunch and shield. A crisp romaine offers a necessary contrast to juicy tomatoes and meaty bacon. It also provides a barrier for one piece of bread from the tomatoes, helping prevent a soggy sammy situation. 

Tomato: The real star of the show, tomatoes must be fresh, in season and perfectly ripened. I opted for the low-cost, full flavor early girl due to her size, beautiful color and depth of flavor. 
Peach: Thinly sliced and extremely fresh, fresh peach adds a sweetness that contrasts the peppery bacon and compliments the tomato.

B.L.T.P.

Makes 2 Sandwiches

4 Slices White Bread

10 Slices Thick Cut Pepper Bacon

2 Ripe Tomatoes, Early Girl or Roma

2 Pieces Romaine Lettuce

1/2 Fresh Peach, Sliced Thinly

4 TBS Good Mayo

1 Clove Garlic, Minced

6 Fresh Basil Leaves, Chopped

1 TSP Salt

1. In a small bowl combined the mayo, garlic, basil leaves and salt. Refridgerate.

2. Pan fry or bake the bacon until crispy but not over cooked.

3. Toast the bread. Spread the desired amount of basil mayo on each piece of bread. Layer the tomato, romaine, bacon and peach.