Healthy Yogurt Dill Potato Salad

Summer has arrived in Southern California!

It's going to be 100 degrees this week.

Needless to say, I haven't been wanting to cook lots of hot food. I had some friends coming over for dinner, so instead of my usual roasted potatoes, I decided to make potato salad. I used a mix of heirloom potatoes, but normal red ones or Yukon golds will do. Other fun ingredients included dill and shallots. I like to leave my potatoes unpeeled for a more rustic feel to the dish.

This recipe is simple yet delicious.

My big substitution was using nonfat plain Greek yogurt in place of sour cream for a lighter yet still yummy flavor. I often sub yogurt for sour cream. It's one of my recipe tricks. This dish is perfect of summer entertaining, or just a fun addition to lunch. I love it as a side dish with anything grilled.

Summer Yogurt Dill Potato Salad
Serves 6 to 8 people
Cooking time: about 25 minutes
Vegetarian; gluten-free

Ingredients

2 pounds small yellow, red or white potatoes

1 tablespoon apple cider vinegar 

1/2 cup nonfat plain Greek yogurt

1/4 cup mayonnaise

1 tablespoon Dijon or whole grain mustard

1/4 cup shallots, peeled and chopped

1/4 cup fresh chopped dill or 1 tablespoon dried dill

Salt and freshly ground black pepper

Directions

1. To cook the potatoes, add them to a large pot and cover them with 1 1/2 inches of water. Season the water with salt (1 teaspoon for every quart of water). Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes, or until the potatoes can easily be pierced with a fork. Drain the potatoes and add to an ice bath or rinse them with cool water. 

2. Once cooled, chop the potatoes into cubes and add them to a large bowl. Toss them with the vinegar and a little salt (the vinegar really brings out the flavor in the potatoes). 

3. In a medium bowl, combine the yogurt, mayonnaise, mustard, shallots and dill. Add the dressing to the potatoes and gently stir to combine. Season to taste with salt and pepper. Garnish with more dill and a pinch of paprika, if desired. Refrigerate for at least 30 minutes before serving.

Notes: This recipe can be made a day in advance. The flavors really blend together that way. Keeps for up to three days in the fridge.

Gluten Free Blackberry Cornbread

I use Grammarly for proofreading because I'd rather be proofing dough than proofing blog posts.

For this Monday, I thought I'd share my recipe for Gluten Free Blackberry Cornbread. Over the weekend, inspiration struck. I wanted something with dinner that felt decadent with my blackberries, but not too dessert-like. 

Adding them to cornbread baked in my cast iron skillet seemed like the perfect match. This cornbread works great as a side dish to any meal, but especially chili or soups. The leftover slices are yummy for breakfast the next day too.

Gluten Free Blackberry Cornbread
Prep time: 10 minutes; Baking time: 25 minutes
Serves about 4-6 people
Gluten free; vegetarian

Ingredients
1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup milk or unsweetened almond or rice milk
1/4 cup extra virgin olive oil
1 cup fresh blackberries

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, milk, and olive oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the blackberries.

3. Grease a pyrex dish or cast iron skillet. Pour the mix into the dish and bake for 20-25 minutes until golden brown. Serve with butter. Enjoy!

Grilled Baby Bok Choy

It's Monday, and I'm up bright and early to blog.

Many exciting developments are coming soon, including a Twitter Party that I'm hosting for Meatless Monday (details to follow) and an article that I'm writing for Whole Life Times, inspired by my blog post: My Glamorous Hollywood Career... And Why I Gave It Up.

Today I wanted a share a simple, delicious, healthy summer recipe for Grilled Baby Bok Choy. 

This is one of my favorite vegetables in the world. Bok Choy—also known as white cabbage or Chinese cabbage—comes from the same family as broccoli and brussels sprouts, and has many of the same health benefits. 

For this recipe, I simply halve the bok choy (if the bok choy is bigger, you can quarter them), brush them with olive oil and season with salt and pepper. 

Then I lightly grill them on each side. If you're grilling, this is a great easy vegetable to throw on. It can also be made indoors (as I did last night in my Le Crueset grill pans).

Grilled Baby Bok Choy

Serves 4 people

Cooking time: less than 10 minutes

Vegan; gluten-free

Ingredients

about 12 heads of baby bok choy

2 tablespoons extra virgin olive oil

salt and freshly ground pepper

Directions

1. Heat grill or grill pan.

2. Halve the baby bok choy (or quarter if they are on the larger side). Brush them with the olive oil and season generously with salt and pepper.

3. Quickly grill the bok choy over medium to low heat for about two to three minutes (depending o size) on each side. Enjoy!

Spicy Peanut Kale

Only one week left until Christmas.

This year has flown by. I feel like I blinked and it was December. While it's tempting to work my way through the end of the year with all the projects clamoring for my attention, it's worthwhile to take a few days off to reflect on the year. And prepare for 2012, which should be a great year.

Just to let you in on my state of mind, I've been listening to "A Long December" by the Counting Crows quite a lot. It especially rings true to me because he talks about living in the canyon (where I live) and how it's getting cold in California. And how he hasn't seen the ocean in a long time.

I'm guilty of that as well.

My hubby and I are off to Floyd, Virginia on Wednesday for a week. While I wish the Adorable Monster could come with us, he's off to Mutt Maniacs. I'm sure he'll have a blast.

Over the holiday, we'll be seeing a lot of movies (Girl with the Dragon Tattoo and War Horse), cooking up a storm, drinking tons of delicious vino, petting various animals (including, but not limited to dogs, cats, and horses), and enjoying the quiet of the countryside.

But before I fly the proverbial coop, here's a great winter recipe for Spicy Peanut Kale. It was inspired by one of my favorite side dishes at M Cafe on Melrose. We all know that kale is a superfood—and I always try to sneak it into any dish that I can. But kale, like most greens, can be a bit on the bland side if it's not prepared properly. Well, folks, this recipe is anything but bland.

The kale is quickly blanched and then tossed with a spicy peanut sauce made from soy sauce, fresh lemon juice, peanut butter, fresh ginger and garlic, and chili flakes (red pepper).

This dish is also great, if not better, leftover the next day.

Spicy Peanut Kale
Serves 4-6 people
Cooking time: about 10 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 1 big bunch (about 8 cups) of kale, chopped
• 2 tablespoons natural peanut butter
• 2 tablespoons tamari (gluten-free) or soy sauce
• juice of 1 lemon
• 1 teaspoon chili flakes (red pepper)
• 1 garlic clove, peeled
• 1 teaspoon fresh ginger, peeled

Directions

1. Bring a pot of lightly salted water to a boil. To blanche the kale, quickly cook it in the water for about two minutes, or until tender. Once it's cooked, plunge the kale into cold water to shock it (this will preserve the color). Squeeze out the excess water and set aside.
2. To make the spicy peanut sauce, place the peanut butter, tamari or soy sauce, lemon juice, chili flakes, garlic, and ginger into a mini food processor. Process until blended together. It should be creamy and not too thick (a little water may be added if needed to thin it out). This step may also be done by hand (just mince the garlic and ginger first and then whisk the mixture together).
3. Toss the kale with the spicy peanut sauce. Enjoy!

Thanksgiving Archive: 'Brûléed' Delicata Squash

Happy Thursday!

A slow start to my day due to hosting my book club last night. I made Braised White Bean Cassoulet with chicken sausage, one of my favorite comfort food recipes. Much vino was drunk and gossip was exchanged. The night crept later than anticipated, but time with girlfriends is priceless.

Meanwhile, my husband is off in NYC on business. So the Adorable Monster and I have the house to ourselves. We're taking it easy on this cloudy day. Well, he always takes it easy, but I'm joining him this time.

With only two weeks to go until Thanksgiving, here's another one of my favorite holiday recipes. This one combines delicata squash, which is braised in the oven, with pepitos, basil, and goat cheese. The special touch is that I brûlée the squash with brown sugar under the broiler to finish it off.

The resulting dish is sweet and creamy and everything in between, making it perfect for your Thanksgiving feast.

'Brûléed' Delicata Squash 
Serves 6-8 people
Cooking time: about 50 minutes
Vegetarian; gluten-free
Print Recipe

Ingredients

• 3 delicata squash, halved and seeded
• 2 heaping tablespoons brown sugar
• 2 tablespoons extra virgin olive oil
• 2 teaspoons basil, cut into long, thin strips (chiffonade)
• 1/4 cup pepitos (pumpkin seeds), roasted and salted
• 1/4 cup chevre (goat cheese)
• salt and freshly ground pepper

Directions

1. Preheat the oven to 400 degrees.
2. To make the squash, cut the halves into slices (they'll be semi-circles) and place in a single layer on a oven proof dish. Brush the squash with olive oil and season with salt and pepper.  
3. Fill the dishes with about 1/4 inch of water (shouldn't cover the squash). Place in the oven and roast for about 30-40 minutes, or until the squash are tender.
4. To brûlée them, remove the squash from the oven and set the oven to broil. Sprinkle the tops of the squash slices with the brown sugar.  
5. Place the squash under the broiler until the sugar melts and caramelizes.
6. To plate, layer the squash in a serving dish and top with the pepitos. Then, crumble the goat cheese on top (hint: place in the freezer for a few minutes first for easy crumbling). Finish the dish with the basil and some freshly ground pepper. Enjoy!

Pan-Cooked Summer Squash with Tomatoes & Kale

Pan-Cooked Summer Squash with Tomatoes & Kale

It's Monday again, and I'm off to the West Hollywood Farmers Market. That means that's it's been a week since my last visit to the market.

As many of you know, I love eating greens and savory vegetables for breakfast. I do it almost every single day--cooking up baby bok choy with sesame seeds and low sodium tamari one morning, then sauteing baby spinach with garlic and lemon the next morning.

So this morning, I was confronted with the remains of my last market visit--two lovely white summer squash, a bowl full of sweet yellow cherry tomatoes, and a few dark green fronds of kale. Inspired by this recipe for Pan-Cooked Summer Squash with Tomatoes and Basil from Martha Rose Shulman that appeared in her wonderful New York Times column, I decided to saute thinly sliced squash and kale with garlic in my cast iron skillet, and finish them off by adding the cherry tomatoes and cooking them down to a wonderful sweet tomato sauce.

The cherry tomatoes (rather than their larger counterparts) worked beautifully in this recipe. And the kale? Well, it was delicious! I love adding kale to almost anything, and perhaps it was penance for my late night vanilla shake and fries at the 101 Cafe last night, following a great show at the Hollywood Bowl of Disney's Fantasia.

I happily scarfed down this dish with eggs and toast for breakfast, and plan to finish the rest off with my farmers market purchased lunch.

Pan-Cooked Summer Squash with Tomatoes & Kale
Serves 4 people
Cooking time: about 20 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 4 cups summer squash, thinly sliced
• 2 garlic cloves, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 1 cup kale, thinly sliced
• 2 cups cherry tomatoes, halved
• salt and freshly ground pepper
• 2 tablespoons fresh basil, julienned (optional)

Directions

1. Heat the olive oil over medium heat. Add the garlic and saute for one minute. Then, add the squash, cooking until tender and slightly translucent.
2. Add the kale and cherry tomatoes, and continue to saute until the tomatoes cook down and the kale becomes tender (about 5 minutes).
3. Stir in the basil (optional). Season to taste with salt and pepper. Enjoy!

Source for Ingredients

• summer squash, cherry tomatoes, and kale from Studio City Farmers Market
• organic garlic and extra virgin olive oil from Trader Joe's 

Zucchini with Sun-Dried Tomatoes & Feta

Zucchini with Sun Dried Tomatoes & Feta

How was everybody's weekend?

I cannot believe that August is here. My birthday is in only two short days, and I've yet to make any plans or prepare myself mentally for turning yet another year older. I mean, this year has literally flown by. Dare I say it? I'm going to be 32. That's right--I didn't mistakenly juxtapose those two numbers.  Gasp.

I just get that feeling that there's still so much I want to do with my life. That I've only touched the tip of the iceberg, so to speak. Scratched the surface. A new novel is under construction right now, a daunting and monumentally challenging, but exhilarating task (my first novel is out in the world as we speak, searching for the right agent). This new one is young adult science fiction, and I'm loving creating and living in the world, but it is an all-consuming effort at times.

Often, I have to remind myself to... just breathe. To take it one sentence, and one chapter, and one moment at a time, like with everything else in life. My daily morning yoga routine helps with this. And so does the Adorable Monster and his unwavering love and affection (he really is the best dog ever). And I have to remind myself not to put so much pressure on myself all the time. It's my perfectionist tendencies coming through (hello Type A personality!).

This hot August Monday, I'm pulling out a recipe from the vault to commemorate squash season. It's here people--get on board! Even better, Meatless Monday is featuring this recipe this week on their website, so check it out here.

Sweet, fresh summer squash is overflowing at grocery stores and farmers markets all across this great country. I love roasting squash with nothing more than olive oil, salt, and pepper. This recipe brings a Mediterranean flair to roasted zucchini in the form of sun-dried tomatoes, feta, and fresh mint (it goes great with squash).

Question: is there anything that I don't like to put feta on?

Not many things, that's for sure!

Zucchini With Sun-Dried Tomatoes & Feta
Serves 4 people
Cooking time: 25 minutes
Vegetarian; gluten-free
Print Recipe

Ingredients

• 4 cups zucchini, chopped
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 1/2 cup sun-dried tomatoes, julienned
• 2 tablespoons fresh mint, chopped
• 1/2 cup feta cheese, crumbled (I prefer goat's milk, but any kind works)

Directions

1. Preheat the oven to 450 degrees.
2. Toss the zucchini with the olive oil and sprinkle with salt and pepper.  
3. Roast the zucchini in the oven for about 20 minutes, or until tender. Once it's finished cooking, remove the zucchini from the oven.
4. Then, toss the zucchini with the sun-dried tomatoes and feta. Check seasoning (salt and pepper).  
5. Transfer to a serving bowl and top with the fresh mint. Enjoy!

Source For Ingredients

• organic zucchini and organic mint from the Hollywood Farmers Market
• goat's milk feta from Whole Foods

Spicy Paprika Lemon Potatoes

Spicy Paprika Potatoes

Happy new week! And happy Monday!

It's is lovely and hot in California (though nothing like the steam bath that has recently swept through a large swath of the country). This will be a full day. After this post, I'm off to the West Hollywood Farmers Market to pick up some grub for this week. After reading Feast for Crows last night (Game of Thrones series book 4), I'm thinking I want to eat clams and mussels.

Yes, to answer your burning question, I am a certified nerd.

Or maybe I'll make a Fish & Smoked Oyster Chowder (my friend Jennifer Pooley gave the recipe a shout out on her delightful blog, which you must read for a burst of sunshine in your life and fabulous book recommendations).

Regardless, here is a little gem of a recipe that I cooked up first in Des Moines, using spices from All Spice, this amazing bulk spice store downtown. I'll admit that I went a little crazy in there. And you should, too. You can never have enough great spice in your life, if you ask me. Even if you're not in Des Moines, they have an online store, and their prices are fantastic. Check them out, too....

So back to my spice buying binge. I have a paprika obsession. Not that bland stuff from the grocery store that tastes like nothing. But Hot Smoked Paprika, which is what I bought at All Spice.

Taking a page from the Spanish handbook (Patatas Bravas is one of my favorite dishes in the world), I decided to roast potatoes with the spice, and then serve them tossed with lemon juice. This is a healthier take on the Spanish recipe, in which the potatoes are fried and served with an aioli of sorts. And yes, it does not lack in flavor in any way whatsoever.

I loved this recipe -- and the spice -- so much, that I made it again in Los Angeles. It's going into my permanent rotation at home. And it should go into yours, too.

Spicy Paprika Potatoes
Serves 4-6 people
Cooking time: about 50 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 6 cups red potatoes, chopped
• 1 tablespoon hot smoked paprika (you can add more to make them spicier)
• 1/4 cup extra virgin olive oil
• salt
• juice of one lemon, plus wedges for garnishing

Directions

1. Preheat the oven to 425 degrees. 
2. Place the potatoes in a roasting pan and toss with the olive oil and smoked paprika. Salt generously. 
3. Roast them in the oven for about 40-50 minutes, turning them one or twice, until their crispy, but still soft on the inside.
4. Remove from the oven and toss with the lemon juice. Garnish with the lemon wedges. Enjoy!

Source for Ingredients

• hot smoked paprika from All Spice
• red potatoes and lemons from West Hollywood Farmers Market

Wine Pairing

With this spicy recipe, we drank the Saxum James Berry "32" (2006). This crazy, amazing, dazzling bottle of wine -- an experimental cuvee -- earned a stunning 97 points from Robert Parker. Sadly, only 100 cases were produced, and we were the lucky recipients of this bottle. A blend of 43% Syrah, 38% Grenache, and 19% Mourvedre, it was aged 32 months in small barrels (that's what the "32" refers to). this wine was everything you would want from a bottle of Saxum -- and more! Deep black, inky, voluptuous, full of licorice and lavender, long finish.

In short, a masterpiece! I cannot wait to drink more of their huge, brilliant wines! For any wine lover, Saxum is a must taste situation.

Meatless Monday: Roasted Brussels Sprouts with Parmesan

Roasted Brussels Sprouts with Parmesan

Monday always comes as a shock to the system, especially after a lazy Sunday.

I always feel like I spend the better part of the day just getting caught up with myself and settling back into the routine of working. But one thing I love about Mondays is writing up my weekly Meatless Monday recipe.

Today, I have big news to share with you, too. The Meatless Monday campaign has reached over 50% awareness with the American public! That's a huge accomplishment in such a short amount of time. And this is without paid or pro bono advertising -- it's all viral word of mouth, thanks to readers like you, and blogs like this one. And Oprah and Mario Batali, two of my all-time favorite people in the world.

Now onto today's recipe. I've been trying to put up a few more veggie recipes. It's amazing how many people I meet that want to incorporate more vegetables into their diets, but don't know how to cook them and make them taste great. The Brussels Sprouts in today's recipe are a prime example. Done wrong, they taste rubbery and bitter, and haunt many a schoolchild's nightmares. I'll confess that I despised them growing up.

However, they're worth eating -- heralding from the cruciferous family of plants, they're chalked full of fantastic health benefits. In PubMed, health research database at the National Library of Medicine in Washington, D.C., there are over 100 studies involving Brussels Sprouts. Half of them are focused on its cancer-fighting properties. In fact, at a minimum, doctors recommend eating cruciferous vegetables 2-3 times a week (average serving size 1 1/2 cups). Even better, aim for 4-5 times a week with a serving size of 2 cups for maximum benefit.

Other cruciferous vegetables include cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables. In fact, I eat bok choy almost every morning with my breakfast, cooking it up in my cast iron skillet with a little olive oil, low sodium tamari, and sesame seeds.

For this simple recipe, I roast the Brussels Sprouts in a little olive oil. Roasting renders them exceptionally crunch and tender and brings out their natural sweetness (not the bitterness). I finish them with a light dusting of Parmesan and a little bit of lemon juice. I do like these little guys on the saltier side, almost like roasted potatoes. This is my favorite way to cook Brussels Sprouts.

So enjoy them while you can! They've just come into season this month (it runs June to January). I found these beautiful ones at my local farmers market.

Roasted Brussels Sprouts
Serves 4 people
Cooking time: about 25 minutes
Vegetarian; gluten-free
Print Recipe

Ingredients

• 6 cups brussels sprouts, halved and ends trimmed
• 2 tablespoons olive oil
• salt and freshly ground pepper
• parmesan reggiano
• lemon wedges for garnishing (optional)

Directions

1. Preheat the oven to 400 degrees.
2. Toss the brussels spouts with the olive oil and sprinkle generously with salt and pepper. Place them in a roasting pan or other oven proof dish.
3. Roast for 25-30 minutes or until tender and caramelized.
4. Remove from the oven. To serve, top with some grated parmesan and garnish with lemon wedges if desired. Enjoy!

Source for Ingredients

• brussels sprouts from West Hollywood Farmers Market
• parmesan reggiano and extra virgin olive oil from Trader Joe's 

Meatless Monday: Stir-Fried Snap Peas, Bell Peppers & Shitake Mushrooms

Stir-Fried Snap Peas, Bell Peppers & Shitake Mushrooms

Just this weekend, a friend was asking me on Twitter if I knew any vegetable recipes for kids. That got me to thinking today that it's been a little while since I've posted a straight up vegetable dish, even though I make them all the time.

Usually inspired by my farmers market finds, I find that my creativity comes out best when I'm working with vegetables (not protein). The textures, the colors, the flavors, the ever-changing seasonal inventory are what get me excited. I plan my meals around vegetables and fruits, not the other way around.

So today, here's a simple recipe that I make all the time for Stir-Fried Snap Peas, Bell Peppers & Shitake Mushrooms. This dish cooks up in a flash. I saute the vegetables quickly in my cast iron skillet, finishing them with a little low sodium tamari and a sprinkling of sesame seeds. I've noticed beautiful peppers and peas at the farmers market over the last few weeks, so take advantage of them.

Stir-Fried Snap Peas, Bell Peppers & Shitake Mushrooms
Serves 4 people
Cooking time: about 7 minutes
Vegan, gluten-free 

Ingredients

• 2 tablespoons olive oil 
• 1 garlic clove, peeled and chopped
• pinch of chili flakes (optional)
• 2 cups snap peas
• 2 cups red bell peppers, julienned
• 1 cup shitake mushrooms, julienned
• 1 tablespoon low sodium tamari
• 2 tablespoons sesame seeds

Directions

1. Heat the oil in a saute pan or cast iron skillet over medium high heat. 
2. Add the garlic and chili flakes and cook for one minute.
3. Add the snap peas, peppers, and mushrooms and reduce the heat to medium. Saute until becoming tender (about 3-4 minutes), stirring occasionally.
4. Add the tamari and the sesame seeds. Cook for one more minute or until all the vegetables are tender. Enjoy!

Source for Ingredients

• snap peas, bell peppers, baby shitake mushrooms, and garlic from West Hollywood Farmers Market 
• organic low sodium tamari from Whole Foods
• sesame seeds from Trader Joe's 

Roasted Asparagus with Lemon & Parmesan

Roasted Asparagus with Lemon & Parmesan

I just can't get enough of the gorgeous spring asparagus that's in season right now at my farmers market! It's thick, sweet, and juicy.

Here's my favorite way to cook it up. First, I roast it in the oven, which really brings out the sweet flavor. I serve the asparagus with with a light shaving of parmesan reggiano and slices of lemon. It's simple, elegant, and delicious. A great starting appetizer or side dish to any meal. Enjoy!

Roasted Asparagus with Lemon & Parmesan
serves 4 people
cooking time: about 20 minutes
vegetarian, gluten-free
Print Recipe

Ingredients

• 2 bunches of asparagus, tips snapped off
• 2 tablespoons good olive oil
• 1 lemon, cut into wedges
• parmesan reggiano for grating
• salt and freshly ground pepper

Directions

1. Preheat the oven to 425 degrees. 
2. Place the asparagus in a roasting pan and top with the olive oil. 
3. Sprinkle with salt and pepper. 
4. Roast in the oven for 15-20 minutes, or until the asparagus is lightly caramelized and tender, but not overcooked.
5. Remove from the oven and arrange the asparagus on a serving platter. 
6. Grate some parmesan reggiano on top and garnish with the lemon wedges.

Source for Ingredients

• asparagus and lemons from the West Hollywood Farmers Market 
• parmesan reggiano from Trader Joe's

Salt-Crusted Baby Potatoes

Salt-Crusted Baby Potatoes

These salt-crusted baby potatoes are roasted in the oven until tender, and served garnished with chopped parsley. An elegant and delicious side dish.

Salt-Crusted Baby Potatoes
Serves 4-6 people
Cooking time: about 50 minutes
vegan, gluten-free
Print Recipe

Ingredients
4 cups baby potatoes
2 tablespoons extra virgin olive oil
1/4 cup Italian parsley, chopped
salt

Directions
Preheat the oven to 350 degrees.

Using a fork, poke holes in the potatoes. Place some salt on a small plate. Coat the baby potatoes in olive and then roll them in the salt mixture. Roast the potatoes in the oven until tender. Remove from heat and toss with the chopped parsley. Enjoy!

Source for Ingredients
baby red potatoes from the West Hollywood Farmers Market

extra virgin olive oil from Trader Joe's

Kosher salt from Whole Foods

Parmesan Grits

Here's my healthier take on Parmesan Grits (yes, they can typically be cooked with milk or cream or smothered with butter).

I use organic yellow corn grits from Arrowhead Mills--they're wheat-free/gluten-free, a good source of whole grains, and they cook up in under ten minutes. I cook them up and then stir in a generous portion of parmesan reggiano cheese, the nutty flavor of the cheese perfectly compliments the grits.

Meatless Monday: Panko-Crusted Squash Blossoms with Feta and Pine Nuts

Panko-Crusted Squash Blossoms with Feta and Pine Nuts

Everything tastes better when it's panko-crusted, don't you think?

Panko are Japanese style breadcrumbs that have a crisper, airier texture than most Western style breadcrumbs. I prefer them to traditional breadcrumbs and always keep my cupboard stocked with a bag. While they used to be available only at specialty Asian grocers, they're become more widely accessible over the last few years. Even Trader Joe's sells them now.

Meatless Monday: Roasted Asparagus with Sous Vide Egg

Roasted Asparagus with Sous Vide Egg

Our Meatless Monday journey continues...

My favorite way to prepare asparagus is to roast it in the oven, and finish it with a little lemon juice and parmesan reggiano. To kick it up a notch and make it more of a complete dish, I decided to whip out my Sous Vide Surpreme and use it to make the perfect egg, a dish that challenges even the greatest chef.

The cool thing about a sous vide egg, as opposed to a regular poached egg, is that the texture of the egg becomes like a custard that is cooked evenly throughout. So instead of the yolk being runny and the white firm, it's all a nice even texture. And believe me, few things in the world taste better than egg yolk.

The other great thing about making sous vide eggs is that you don't even have to mess with the vacuum sealer. Eggs are already naturally sealed in their shells. All you have to do is drop those puppies in the water bath and let them cook. The recipe for the perfect egg? 148 degrees Fahrenheit for 45 minutes to one hour.

If you don't have a Sous Vide Supreme (yet), then you can simply poach the eggs and serve them with this dish. That's also delicious.

Roasted Asparagus with Sous Vide Egg
Serves 2 people
Cooking time: 45-60 minutes 
Print Recipe

Ingredients
2 eggs (organic farm fresh if possible)
1 bunch of asparagus, tips snapped off
2 tablespoons good olive oil
1/2 lemon, juiced
parmesan reggiano
salt and pepper

Directions
Preheat the Sous Vide Surpreme to 148 degrees. Also, preheat the oven to 450 degrees.

Once the Sous Vide Supreme reaches temperature, carefully place the eggs in the water bath. Cover and allow to cook for 45-60 minutes. Once they're finished cooking, remove from the water bath.

Meanwhile, place the asparagus in a roasting pan and top with the olive oil. Sprinkle with salt and pepper. Roast in the oven for about 15-20 minutes, or until the asparagus is lightly caramelized and tender, but not overcooked.

Remove that asparagus from the oven and spread on a serving platter. Carefully, take the eggs out of their shells and place on the platter with the asparagus. Top with the lemon juice and shave some parmesan reggiano over the dish. Finish with a little fresh cracked black pepper and good extra virgin olive oil if desired. Enjoy!

Source for Ingredients
organic eggs, asparagus, and lemons from West Hollywood Farmers Market

parmesan reggiano from Whole Foods

Meatless Monday: Spiced Okra

Spiced Okra

Divas, I've just returned from a fabulous trip to Chicago. The food highlights were Alinea (well, duh!), and Urban Belly, an Asian Fusion noodle shop that I'd read a lot about and had been dying to visit. Even better, the Chicago Foodie was my escort there. I promise to share my Alinea menu with you and blog Urban Belly later this week.

In the meantime, here's another great meatless recipe. The bottom line is that Americans are not eating enough vegetables. Just check out this great New York Times Article, "Told to Eat its Vegetables, Americans Order Fries."

A new study concludes that only 26 percent of the nation's adults eat vegetables three times a day. One of the main reasons that people interviewed for the article cite for not loading up on veggies is simply that they don't know how to cook them. And let's be honest, veggies cooked poorly can taste, well, awful. I also notice that many people don't branch out beyond the usual steamed broccoli and iceberg lettuce. However, just hit up your local farmers market, and you'll be blown away by the incredible variety of fresh produce available.

So that brings me to today's main ingredient: okra. Used mainly in Southern and Creole cooking, okra is loaded with health benefits. It's a good source of many nutrients, including vitamin B6, vitamin C, calcium, and folic acid. However, okra is also one of those vegetables that can come out tasting delicious or terrible, due to its slimy texture, which I always detested as a child and have mostly avoided as an adult.

But while shopping at the West Hollywood Farmers Market last Monday, I came across a farmer with a mountain of freshly picked okra. I remembered an article I'd read in last month's Food & Wine magazine with a recipe that involved seasoning okra with curry spices. I scooped up a bundle and brought it home.

Instead of stewing the okra or putting in gumbo, as is traditional, I decided to roast it with olive oil and salt and pepper, theorizing that it would combat the sliminess. Then, once it had nicely browned, I pulled it out of the oven and tossed it with a little curry powder and lemon juice while it was still sizzling. Then, I served it as a side dish to a chicken and bell pepper etouffee over brown rice.

This spiced okra turned out to be a vegetable revelation. It had none of the sliminess I'd detested from my childhood. Rather, it was flavorful and succulent, a wonderful side dish to any meal. So give it a shot and up your vegetable consumption. I promise you'll love this recipe.

Spiced Okra
Serves 4 people
Cooking time: 35 minutes
Print Recipe

Ingredients
4 cups okra, halved diagonally
2 tablespoons extra virgin olive oil
salt and pepper
1 teaspoon curry powder
1 tablespoon fresh lemon juice

Directions
Preheat oven to 450 degrees.

Meanwhile, place the okra in a roasting pan or pyrex dish and toss with the olive oil. Season with salt and pepper. Roast in the oven for about 30 minutes, or until tender and beginning to caramelize.

Remove from the oven. Quickly, toss with the curry powder and lemon juice while it's still sizzling hot. Allow to rest for 5 minutes. Enjoy!

Source for Ingredients
okra from the West Hollywood Farmers Market

curry powder and organic extra virgin olive oil from Trader Joe's

Meatless Monday: Toasted Farro with Zucchini and Tahini

Happy Monday, Divas!

I'm off to Chicago on Wednesday, but I thought I'd make sure to leave you with a fabulous meatless recipe I whipped up last week for dinner. Don't you get tired of eating the same old grains? Well, I've made a concerted effort to incorporate more farro (pearl barley) into my life. It has a rich, nut-like flavor and a chewy, pasta-like, satisfying texture. It's also chocked full of a special type of fiber that acts as food for the "friendly" bacteria in the large intestine and lowers cholesterol.

To make my farro more interesting, I toasted it before I cooked it, giving it an even richer, nuttier flavor. Then, I stirred in roasted zucchini, heirloom cherry tomatoes, shallots, and chopped mint. I finished it off with a delicious lemon-tahini sauce, giving the dish a slightly Mediterranean flare.

This was a satisfying, filling, healthy dish that worked as a main course for dinner. It's also a great side dish for any meal. So give it a try!

Toasted Farro with Zucchini and Tahini
Serves 4-6 people
Cooking time: 30 minutes
Print Recipe

Ingredients
1 cup farro (pearl barley)
1 1/2 cups filtered water
2 cups zucchini, chopped
2 tablespoons olive oil
1/2 cup cherry tomatoes, halved
1 shallot, peeled and chopped
2 tablespoons fresh mint, chopped
salt and pepper

tahini sauce:
2 tablespoons sesame tahini
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon ground cumin
salt and pepper

Directions
Preheat the oven to 450 degrees.

Place the zucchini in a roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper, tossing to combine. Roast uncovered in the oven for about 30 minutes, or until softened and slightly caramelized. Remove and set aside.

Meanwhile, place the farro in a dry saute pan and toast it over medium high heat until aromatic. Set aside to cool. Boil the filtered water in a pot with a tight-fitting lid. Stir in the farro, cover, and simmer for 15 minutes. If the liquid is gone and the farro still uncooked, add a little more water and cook a little longer. Barley should have a chewy texture with a slight crunch. Set aside.

To make the tahini sauce, whisk together the tahini, lemon juice, and cumin in a bowl. Add water as needed to thin to a nice consistency. Season to taste with salt and pepper.

To assemble the dish, place the farro, roasted zucchini, tomatoes, and shallots in a large mixing bowl. Top with the tahini sauce and toss to combine. Check seasoning (salt and pepper). Finish with the chopped mint. Enjoy!

Source for Ingredients
organic pearl barley (farro) and organic sesame tahini from Whole Foods

organic zucchini, heirloom cherry tomatoes, and organic shallots from the West Hollywood Farmers Market

Wine Pairing
With this meal, we drank a fabulous bottle of Copain Pinot Noir (Hacienda Secoea, Anderson Valley, 2006).  The 2006's appear to be drinking great right now, and this bottle was one of the better pinots I've tasted recently.

Meatless Monday: Sous Vide Sweet Corn

Sous Vide Sweet Corn

Divas, in my continuing quest to master my Sous Vide Supreme, I've been trying it out on all manner of vegetables.

My Top Chef Brother told me that he sous vide cooks nearly every vegetable on his restaurant's menu, including those baby artichokes that I'm currently obsessing over. So at his urging, I decided to give sweet corn a whirl in the water bath. I bought some lovely sweet corn at the Hollywood Farmers Market. Then, I sliced it off the cob and seasoned it with salt and pepper. I placed it in the vacuum bag with butter and a little raw cane sugar (honey works great, too) and sealed it up.

Sous Vide Supre

I put it in the water bath at 185 degrees and let it cook for 40 minutes. After it was done, I removed it from the bag and served it straight up (I'm trying to develop my sous vide palate). Wow, the sous vide cooking really brought out the best in this ingredient. It was sweet, slightly crunchy, and super... corny, for lack of a better word. It's as if the sous vide machine distilled the corn into its finest incarnation.

Next up? Eggs, duck breast, and pork chops. Stay tuned...

Sous Vide Sweet Corn
Serves 4-6 people
Cooking time: 50 minutes (10 minute active)
Print Recipe

Ingredients
4 ears of corn, kernels removed
1 tablespoon butter
1 teaspoon raw honey or raw cane sugar
salt and pepper

Directions
Preheat the Sous Vide Supreme to 185 degrees.

Meanwhile, season the corn kernels with salt and pepper. Place them in a vacuum bag with the honey and butter. Vacuum seal it up.

Vacuum Sealed Sweet Corn

Once the Sous Vide Supreme has reached 185 degrees, place the bag of corn into the machine and allow to cook for 40 minutes. Once it's finished cooking, remove it from the machine and allow to cool. Open the bag and check seasoning (salt and pepper). To serve, spoon the corn into a serving bowl.

Note: If refrigerating or freezing the corn, after it's finished cooking in the sous vide machine, it must go straight into an ice water bath (fifty percent ice) to chill. Then, the bag of corn can be kept in the fridge or in the freezer for up to six months.

Source for Ingredients
organic sweet corn from the Hollywood Farmers Market

organic raw cane sugar from Trader Joe's

Meatless Monday: Sweet Corn "Succotash"

Divas, here's a great little dish I made for a potluck dinner at a friend's house. It's a Sweet Corn "Succotash" made with corn, red bell peppers, red onion, and finished with fresh cilantro. I wanted to create a dish that made the most of the amazing corn available at the farmers markets and grocery stores right now. While a traditional succotash has lima beans or shell beans, I wanted to make a lighter dish that really showcased the corn, but feel free to add beans if you desire.

Sweet Corn "Succotash"
Serves 4 people
Cooking time: 20 minutes
Print Recipe

Ingredients
6 ears of corn, kernals removed
2 tablespoons extra virgin olive oil
2 red bell peppers, seeded and chopped
1 medium red onion, peeled and chopped
1 garlic clove, peeled and chopped
2 tablespoons fresh cilantro, stems removed and chopped
salt and pepper

Directions

Heat the olive oil in a saute pan over medium heat.

Add the onion and saute until beginning to soften (about 5 minutes). Add the garlic and saute for one more minute. Then, add the bell peppers and the corn and saute until beginning to soften (about 5 minutes). Fold in the cilantro and season to taste with salt and pepper. Enjoy!

Source for Ingredients
sweet corn, red bell peppers, organic red onion, organic garlic, and organic cilantro from Hollywood Farmers Market

Happy 4th Of July! Summer Potato Salad Recipe!

Happy 4th Of July Divas!

I'm getting ready for my big trip to Japan (stay glued to Domestic Divas for my live blogging travel updates), but before I leave, I thought I'd post my recipe for my Summer Potato Salad.  Kuzak loved this dish so much, he insisted that I post it on my blog.  This is a fresh, light take on the traditional potato salad (which if you ask me, can be mushy and bland).  It's perfect for those divalicious BBQ's I know you're all planning! 

The special ingredients that make this potato salad rock n roll?

I use baby Yukon gold potatoes--they maintain a firmer texture when cooked (no mush around here!)--and spring onions instead of the traditional white or red onion (fresher, lighter).  I also toss in great spices like tumeric (a renowned anti-inflammatory that gives the salad great yellow color without adding eggs), smoked paprika for smokey flavor and a pinch of cayenne pepper for some bite.

This potato salad is the perfect accompaniment to any summer BBQ, it's a cinch to throw together and sure to be a crowd pleaser.  I served it along with succulent barbecued chicken and grilled zucchini for a delicious summer feast!

Summer Potato Salad
Serves 4-6 people
Cooking time: 35 minutes 

Ingredients
1 1/2 pounds baby Yukon gold potatoes
1/4 cup mayonaise
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1/4 teaspoon tumeric
1/2 teaspoon pimenton (smoked paprika)
pinch of cayenne pepper
2 tablespoons fresh parsley, chopped
1/2 cup spring onions, chopped
1/2 cup celery, chopped
salt and pepper

Directions
To cook the potatoes, bring a pot of water to a boil.  Add the potatoes and cook for about 10-15 minutes, until they can be barely pierced with knife.  Strain and cover with a towel to allow them to steam for another 15-20 minutes.

Meanwhile, whisk together the mayonnaise, apple cider vinegar, mustard, tumeric, pimenton, cayenne pepper and parsley.  Season to taste with salt and pepper.

Once the potatoes are cool enough to handle, halve or quarter them depending on their size.  Place in a mixing bowl and cover them with the dressing to keep them moist.  Then, add the spring onion and celery.  Toss and check seasoning (salt and pepper).

Refrigerate for at least an hour to allow the ingredients to blend together.  Serve cold or at room temperature.  Enjoy!

Note: Potato salad may be made up to a day in advance and stored in the refrigerator.  If it dries out at all, add more mayonnaise before serving.

Source For Ingredients
baby Yukon gold potatoes, organic mayonnaise, whole grain mustard, organic celery, spring onions and organic parsley from Trader Joe's

organic tumeric, pimenton, cayenne pepper from Whole Foods

organic apple cider vinegar from the Hollywood Farmers Market