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Posts from the ‘Salads’ Category

2 Recipes Eating Clean And Special Walnuts For Fiesta Friday #33

Fiesta Friday

Fiesta Friday

Eating clean, I’ve heard the term but never really grasped what it means, it’s quite simple really, read about it here in an article on Cooking Light, in a nutshell you eat unprocessed whole foods, nothing new really we should all eat like that, the term is new but not the concept.  I receive emails from Martha Stewart living and really love some of the recipes from her site, I always have admired Martha’s business acumen and respect how she has built her empire and she also has some amazing recipes. This particular email had recipes that focus on eating clean, the recipes are always simple and are prepared on video by Shira Bocar.  The salad contains Tuscan Kale (use tuscan its more tender when eaten raw), apples, beets and walnuts with a dressing made from avocado, white wine vinegar,  dijon mustard and oil. I don’t have a mandolin which is what you are supposed to use to cut the beets paper thin, so as a result my beets were a bit too thick and raw beets really need to be thin, next time I will roast my beets for a little while and then slice,or get over my mandolin phobia and get one of those.

In the same email there was a recipe (I guess you can call it that) for broiling broccoli rabe and chick peas. This was a revelation for me, I always steamed it and the florets become overcooked while the stems are still hard and stringy, I wanted to give this a try, the key is for the broccoli rabe and chickpeas to be dry so plan in advance and let your vegetables and chickpeas drain and dry completely. I must say I love Martha’s clean eating video’s here is the one with the broccoli rabe. Shira serves with some fresh ricotta drizzled with olive oil and a sprinkling of red pepper flakes.

The walnuts in the salad were a gift from Patty Nguyen, I love her blog, she is a photographer and a great cook, she also has the most adorable little dog. She came to NYC to visit her brother and we met at the Brooklyn Flea, These walnuts (Chandler walnuts)  were hand cracked and are amazing, fresh and delicious.  I told Patty I would use them in a recipe and post it, so Patty,  here it is. Thank you for the delicious walnuts and I so enjoyed meeting you.

Chandler walnuts

Chandler walnuts

I am bringing both of these healthful vegetable dishes to the party, Angie@The Novice Gardener is hosting this gathering of friends and great cooks, imagine the line up with so many great and talented cooks preparing the food, The co hosts this week are Andrea @Cooking with a Wallflower and Sylvia @Superfoodista enjoy the clean food my dear friends.

Creamy kale salad

Creamy kale salad

Creamy Kale Salad

1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar (You could also use lemon juice) I added an extra tbs of vinegar
2 teaspoons Dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil (I used walnut oil)
Kosher salt and freshly ground black pepper
1/2 bunch kale (8 oz.), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced (I used a golden beet also)
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. (It will be thick.) Season with salt and pepper.
Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper. Serve immediately. Suggestion: Add Farro, freekeh or some whole grain to the salad, it will be filling and delicious.



ready for the broiler

ready for the broiler

Broccoli Rabe and chickpeas

1 bunch broccoli rabe cleaned and trimmed (Be sure to keep the leaves, they crisp beautifully in the broiler)

1 can chick peas drained and dried

6 tbs olive oil (If you use 2 small sheet pans 3 tbs per tray)

thinly sliced garlic 2 cloves


Really important to make sure your broccoli rabe and chick peas are dry, moisture is the enemy for this dish Place dry broccoli rabe on sheet pan, don’t over crowd. Add the chickpeas and garlic. Spoon or drizzle oil and massage into the broccoli rabe and chick peas, sprinkle with salt and place in heated broiler for 2 minutes, take out of the oven and turn the broccoli and place back in the oven for another 2 minutes. Remove from oven and serve.NOTE: I washed and dried my broccoli rabe and chickpeas the day before I made the dish, just bagged and refrigerated and they were perfectly dry. I think it depend on your oven how long you leave in to broil. I found that after the prescribed 4 minutes in the broiler the broccoli rabe was still quite raw a bit too crunchy, it is probably my oven, I’m sure in the Martha Stewart test kitchen they have commercial grade ovens that have more BTU’s than mine. So I put it in an extra 6 minutes. It was done perfectly, a little toothsome but still tender. So the cooking time will vary.

ready to eat

ready to eat

A Simple Bread Salad For Fiesta Friday #28

New Jersey's finest fresh vegetables

New Jersey’s finest fresh vegetables

I’ll be honest everyone, last week was rough for me. Not only was I extremely busy with work but I have to somehow balance demanding workload with 2 very sick senior dogs who are deteriorating despite my best efforts. According to my Vet he thinks Nando had a minor stroke, Izzy has had a very hard time breathing it seems only one lung is usable, the right side of her heart is enlarged, her trachea and bronchial stem have collapsed. They are also both diabetic. You have to know how much I love my dogs and would do anything to make hem happy and as comfortable as possible. I lacked inspiration to make anything substantial but did get a wonderful surprise via my friend who lives in New Jersey, it seems her neighbor a feisty Italian lady is quite the gardener and although I have never met her in person she picked these beautiful vegetables from her garden for me. There is a story behind her tomatoes, the seeds are from Italy and every year after she harvests the tomatoes she saves the seeds to propagate the species I guess you could say.

Although this salad is very simple and really does not require a recipe it is nonetheless very special. The vegetables are all from the sweet lady in New Jersey who each year lovingly saves the seeds so that the blood line will continue and the Italian tomato lives on year after year. So my offering for this Fiesta Friday hosted and lovingly put together each week by Angie@The Novice Gardener and our amazing co hosts Saucy@ Saucy Gander and Margot@Gather and Graze. If you had to do a double take, yes, Saucy and Margot agreed to stay on as co hosts a second week in a row. That Dame Edna just won’t leave the party, she really knows how to party hard.

Panzanella aka Italian Bread Salad

Some stale bread, a couple of days old is good cut into bite size pieces

Good juicy ripe tomatoes



parsley and basil

toasted pine nuts (optional) I love them in the salad

salt and pepper

red wine vinegar and olive oil

Put the bread cubes in a big bowl, mix the tomato, shallot, cucumber with some vinegar and oil, salt and pepper to taste. Pour over the bread, add the chopped basil and parsley and pine nuts. Toss to combine and serve after letting it sit for about 30 minutes. The bread needs to soak up the juices of the tomatoes, vinegar and oil.



Fiesta Friday

Fiesta Friday

Summer Vegetable Cous Cous With Feta And Pine Nuts For Fiesta Friday #26

Cous Cous loaded with Vegetables

Cous Cous loaded with Vegetables

I wanted a quick side dish that didn’t require standing over a hot stove, I had some great vegetables that I needed to use and some cous cous in the pantry and thought this will go nicely together. The vegetables I used are tri color small peppers, orange, yellow and red, yellow squash and sweet heirloom cherry tomatoes, I cranked the oven to 400 degree’s prepared the vegetables, drizzled with olive oil and sprinkled with salt and pepper and they were done in 15 minutes. The cous cous is so easy, I’m sure you know what I mean, boil some water, pour it over the cous cous, cover and let sit. I wanted to make this more interesting so I ran to my garden and got some parsley and mint which I chopped, thought well something crunchy like nuts would be nice and I remembered I had some pignoli in the freezer, I quickly toasted them on the stove top. To finish the dish I mixed it all together with some olive oil and the juice of lemon, sprinkled with more pine nuts and crumbled fets on top. Voila, easy, quick and delicious side or meal.

Fiesta Friday #26 is in full swing and I hope you all like my cous cous dish. Angie @The Novice Gardener is always there to make sure things are running smoothly and the co hosts this week, Prudy @Butter, Basil and Breadcrumbs and Jess @Cooking Is My Sport seem to have eyes in back of their heads keeping everything organized and in order. Great work everyone!


So pretty and nutritious

So pretty and nutritious

Here is what you will need for 4 servings:

1 summer squash, cut into bite size pieces

10 cherry tomatoes

4 small peppers with seeds removed and cut in half.

1 cup cous cous

1 cup water boiled

pine nuts about a cup toasted

feta for crumbling

a handful of parsley and mint leaves

salt and pepper

1 lemon juiced

olive oil

Roast the vegetables in a hot oven 400 degrees for approximately 15 miniutes. Remove from oven, you can at the same time toast the pine nuts ( I didn’t think of it at the time but in retrospect it would be a good idea, just watch them carefully stirring frequently or they will burn.

Make the cous cous, when it’s rested the requisite time according to package directions fluff with a fork. Place cous cous, roasted vegetables about 3/4 of the toasted pine nuts,herbs, a little olive oil, lemon juice, season with salt and pepper and toss to combine. Sprinkle the remaining pine nuts and crumble feta on top and serve.

Fiesta Friday

Fiesta Friday


Salad e Olivieh For Fiesta Friday #18

Salad e Olivieh,flat bread

Salad e Olivieh,flat bread

Last Friday I was a really good girl and brought vegetables, this week I’m gonna be bad and bring something not so virtuous, but oh so delicious, a small portion is all you need. Salad e Olivieh is the Persian equivalent of potato salad, I believe it has roots in Russia as well, there are a few different ingredients but it’s very similar to the Persian version,  this contains shredded chicken,  potato salad does not usually contain meat, although I have seen some with ham. I love this dish, it’s filling and so tasty, creamy and when drizzled with some good olive oil and scooped up with warm flat bread or lavosh it’s really wonderful. HINT: Make it the night before you are going to serve, to me it always tastes better after a rest in the refrigerator overnight, the flavors meld and its’ really delicious!

I used to make this dish all the time, it’s especially good for a pot luck or party because it serves a lot of people. I used rotisserie chicken for this which cut out some of the work and I’m all about side stepping some work as long as the results are good. I also had fresh spring peas and some homemade mayo. The  cornichon and lemon give it zing, the combination of all the components is a real treat.

Fiesta Friday #18 is as always hosted by Angie@thenovicegardener and this week it’s co hosted by Mr. Fitz@cooking with Mr. Fitz and Justine@eclectic odds n sods and with all the incredible food and great company we have the makings for a really fun party!


Iranian Potato Salad

Iranian Potato Salad

Makes a lot!! Serves at least 10 people


1 Small chicken (baked or boiled and shredded) or use a rotisserie chicken
6-8 Potato’s (I like Yukon Gold) If the potato is large use 6, medium-small use 8
4 Hard boiled eggs chopped
1 cup Cornichon pickles chopped
1 cup Baby Peas, canned, fresh or frozen your choice.
1-2 cup Mayonaise (homemade or bought) You can add how much you like
1/4 cup Olive Oil
1/4 cup Freshly squeezed lemon juice (1 whole lemon depending on size)
Salt and Pepper to taste
Bread of your choice, I like with either warmed flat bread or baguette drizzled with olive oil and toasted
Lemon wedges
Olive Oil to drizzle
Garnish with snips of chives and a sprinkling of sumac

Prepare the chicken you can bake or boil. (I like to bake seasoned with some salt and pepper and thyme with a half lemon and shalot in the cavity. If you bake the chicken cover baking pan with aluminum foil, For a small chicken it takes less than an hour to bake. Boiling is approximately the same cooking time.
While chicken is baking peel potato’s and boil them whole until they are fork tender but not falling apart.When they are done drain and rinse with cold water to stop the cooking process. Mash with one of those hand held mashers it’s a rough mash leaving lots of pieces of potato. Boil your eggs.
Chop your pickles, chop the hard boiled egg, shred the chicken add it all to the large mixing bowl along with the potato’s. Add the lemon juice, olive oil, mayonnaise starting with 1 cup add more as needed and according to your taste. Salt and pepper to taste and lastly add the peas gently incorporate so as not to mash them. Place in your serving dish and spread some mayonnaise on top, cover and refrigerate.
Refrigerate overnight. Before serving snip some chives on top and sprinkle with sumac. Serve with warm bread, squeeze some lemon on top and drizzle with olive oil.

salad e olivieh

salad e olivieh

The Virtuous Lacto-Fermented Vegetable For Fiesta Friday

Mixed Vegetables

Mixed Vegetables

You will probably think I am terribly boring bringing lacto-fermented vegetables to a party. But wait until you taste them, they are absolutely delicious and go so well with any number of savory dishes. I found some beautiful carrots. kirby cucumbers, sugar snap peas and spring onions at the farmers market and decided to try my hand at lacto-fermentation. I recently read about the health benefits you get from eating vegetables preserved in this manner on the wonderful website Healthy Green Kitchen it sounded delicious and super easy to do, mind you I am not one who is adept at preserving anything. So this is my offering for the party, crunchy healthful lacto-fermented vegetables.

I am very excited to participate in Fiesta Friday #17  and this weeks hosts are Jhuls@the not so creative cook and Selma@selma’s table and Alex@Dinner Daydreams.  Of course I can’t forget the always effervescent Angie who put this whole party together. Thanks Angie and our lovely hosts.

Lacto Fermented Mixed Vegetables

Makes 2 large Weck Canning jars

3-4 kirby cucumbers cleaned and cut into quarters

4 small carrots. cut in half and halved again

4-6 scallions with part of the green cut off, cleaned and ends trimmed

approximately 1 cup sugar snap peas

4 cloves garlic, smashed

4 tbs sea salt

2 tsp peppercorns, I used a mix

1/2 tsp crushed red pepper flakes

Wash your jars with warm soapy water. Place all the vegetables, salt, garlic, peppercorns and crushed pepper in large non reactive bowl and toss to combine. Let sit for 15 minutes stirring frequently to coat the vegetables with the salt.

Fill the jars with the vegetables and top off with spring or filtered water leaving about an inch space at the top. Make sure your vegetables are covered or completely submerged in the water. Place lid on the jars and secure. Let sit on the counter for 2-4 days. They are now ready to eat. Refrigerate after opening.

Pretty vegetables

Pretty vegetables

Semolina Yeast Herb Pancakes With Eggplant And Garbanzo Stew




A little different spin on the yeast and herb challenge for Fiesta Friday’s Challenge #1. These pancakes are Moroccan in origin, are so simple to make and really delicious. They are the perfect vehicle for whatever you would like to dip or scoop. I chose a roasted tomato,garbanzo and eggplant stew served with a cold yogurt, cucumber and mint salad. The pancakes only need one rise for an hour, the texture is different from your standard pancake because they are made predominantly with semolina. The basic recipe does not contain herbs but for this challenge I gathered some fresh herbs from the garden and added a little dried marjoram.

This very special edition of Fiesta Friday’s is hosted by the always wonderful Angie from The Novice Gardener and  co- host Catherine@Catherine Cuisine, Angie and Catherine will not only host, they will also judge, yes, there will be a winner and a gift. So exciting.


Serves 4-6depending on serving size

3 cups warm whey or water

2 tsp baking powder

1 tsp instant yeast

1 3/4 cup semolina

1/3 cup flour

1 tsp honey

1 tsp salt

1 cup fresh herbs chopped (I used parsley, mint and chives) I used more parsley and chives than mint.

1 tsp dried marjoram

In a bowl, combine 1/4 cup of the warm whey or water with the baking powder. In a food processor, combine the semolina with the flour, yeast, honey and the remaining 2 3/4 cups of warm water; process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer.  Pour the batter into a large bowl, cover with plastic wrap and a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour. I made this in the morning and let it rise for an hour then refrigerated until ready to make. Be sure to let it come to room temperature before making the pancakes.

Heat a crepe pan or skillet coated with olive oil until its hot, a drop of water should dance on the surface. Add the chopped herbs and marjoram and stir to combine.  Ladle some of the batter, it’s fairly thin,into  the pan and quickly spread so it makes a thin layer. Let it cook until bubbles appear then flip and brown on the other side. Keep in the oven on warm until ready to serve.



Eggplant and garbanzo stew

1 large eggplant skin removed and cut into approximately 1 inch cubes

1 small onion or 2 shallot minced

1 clove garlic, minced

1 cup cooked garbanzo beans (I used canned)

2 cups tomato sauce ( I made my own from roasted cherry tomatoes pureed in the blender)

1/2 tsp turmeric

pinch saffron

juice of half a lemon or a dried lime (if using dried lime make sure to use a knife and make slits)

1 tsp harissa or add to taste and heat tolerance.

Salt and pepper to taste

A generous handful of parsley and a few mint leaves chopped

Toss the eggplant in olive oil and bake in 375 degree oven for approximately 30 minutes or until browned. In saucepan sweat the onion and garlic in some olive oil, add the garbanzo’s and saute briefly just to warm and coat with the oil, now add the tomato sauce, turmeric, saffron,harissa and lemon and let simmer for 30 minutes, watch carefully and add liquid if necessary, you don’t want it too dry.
Add the eggplant and simmer for another 15 minutes. Sprinkle with the chopped parsley and mint right before serving.

Yogurt,cucumber mint salad

2 cups plain greek yogurt ( I like full or reduced fat not non fat)

1 cucumber peeled and cut into small pieces

1- 1 1/2 tsp dried mint

salt and pepper to taste

Delicious meal

Delicious meal


Fiesta Friday Challenge

Fiesta Friday Challenge



The Basics – Mayonnaise



We should all have some basic recipes in our repertoire. Whenever I need a classic base recipe I turn to the master, at least in my opinion, Julia Child. I have several of her cookbooks but the one I turn to most often is Julia’s Kitchen Wisdom. I know I’ve mentioned this book before and it’s always worth mentioning again. It’s small but packed full of Julia’s master recipes from stock to bechemel, how to cook fish, shellfish, chicken and beef and vegetables, pastry dough and creme to a classic genoise. Over the next few weeks I will be featuring a base recipe along with a recipe that includes or uses it. There will be guest posts from some wonderful and extremely talented bloggers. I think this will be fun!

I love homemade mayonnaise, truth be told I don’t always or often make it. When I need mayo for a very special dish I will, but for every day use, Hellman’s is fine by me.  That said, everyone (who likes mayonnaise) should know how to make it from scratch. It’s really simple, all you need is egg, oil, vinegar or lemon juice, dijon mustard, salt and pepper and a blender, food processor or strong arm and a whisk. I really love customizing with different flavors, meyer lemon and herb are my favorites. You have probably heard of aioli, it’s the same principal but contains garlic and olive oil. When making mayonnaise you usually use a neutral oil like canola or grapeseed or plain vegetable oil. I always use a neutral oil with a tbs of good olive oil, just that little bit gives character to the mayonnaise


From Julia’s Kitchen Wisdom

Yields about 1 1/2 –  2 cups

1 whole egg and 2 egg yolks at room temperature

1 tbs lemon juice or white wine vinegar

1 tsp dijon mustard

1/2 tsp salt (I like to use sea salt)

several grinds of white pepper (I use whatever pepper I have on hand)

1 1/2 – 2 cups oil (neutral flavor) Optional + 1 tbs good olive oil

Add the whole egg and yolks to the blender or food processor and blend for 30-45 seconds until it’s thick and light yellow in color. With blender or processor running and through the feeder tube or hole add the lemon juice or vinegar, mustard, salt and pepper. Now slowly drizzle in the oil with the blender/processor running, after you have slowly added approximately 1/2 cup you can start adding the oil faster until you have added all of it.  Taste and adjust the seasoning, you can add more lemon or vinegar, salt and pepper to suit your taste. Store in the refrigerator for up to 2 weeks.


1. It’s important for everything to be the same temperature

2. Don’t over beat or mix, when I make it I beat or mix the eggs, add the vinegar,mustard salt and pepper and if your oil is not ready to start drizzling I stop the blender. It is possible to over mix, it will liquify rather than emulsify.

3. The recipe calls for 2 cups oil, I never use that much, a cup and a half at the most. I find I don’t really need that much oil.

4. If for some reason your mayonnaise doesn’t come together, don’t despair and throw it out, that has happened to me numerous times. Pour the mixture into a measuring cup, clean out your blender or processor add 2 more egg yolks and a splash of vinegar or lemon juice and start over. Instead of adding oil slowly drizzle in the failed mayo. It will thicken up.

One of my favorite ways to enjoy homemade mayo is on a lobster roll, I didn’t have any lobster so I made my second favorite a Bacon, Lettuce and Tomato sandwich. No recipe needed, you will need the bread of your choice, good bacon, tomato, lettuce and mayonnaise. Sometimes I like to add a few slices of avocado.



Fantastic Salad- Recipe From A Friend And A Beef Contest

My friend Abbie, who lives in Texas created this amazing salad for a Beef Contest and her recipe, Cali Avoado Steak Salad was chosen as one of the potential finalists, but in order to secure that coveted finalist spot she needs votes, because she is my friend and I want to help her I am posting her recipe and asking you all to help also, if you are so inclined. Thanks so much and here is the link to the site so you can vote. It sounds absolutely delicious and I can’t wait to make it!

Cali Avocado Steak Salad

Cali Avocado Steak Salad

  • 1 beef top sirloin steak, cut 1 inch thick (about ½ pound)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • ¾ teaspoon pepper, divided
  • 1 large California avocado
  • 1 large navel orange
  • 2 loaves Nan bread
  • 4 cups mixed salad greens
  • 1. Rub both sides of steak with 1 teaspoon olive oil; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.
    2. Cut avocado in half; do not remove skin. Cut top and bottom off orange; squeeze juice from each end over avocado. Brush cut side of avocado with 1 teaspoon olive oil: sprinkle with 1/4 teaspoon salt; set aside.
    3. Brush both sides of nan bread with 2 teaspoons oil.
    4. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 11 to 15 minutes (over medium heat on preheated gas grill, covered 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. During last 2 to 3 minutes of grilling, place avocado, cut side down, along with nan bread, on grid over medium coals, turning bread once.
    5. Meanwhile, toss salad greens with remaining 2 teaspoons olive oil, remaining 1/4 teaspoon pepper. Remove skin from orange; cut into segments. Add to greens. Remove skin from grilled avocado; cut into slices. Carve steak into thin slices place on top of salad. Cut your nan bread into wedges and arrange around salad


Happy Memorial Day- Grilled Short Rib Taco’s And A Heavenly Light Dessert

American Flag

American Flag

I want to acknowledge our heroes who have fought and died so that we can enjoy freedom. Memorial Day is the unofficial start of summer and a day when we gather to enjoy food, family and friends but it’s important that on this day we don’t forget those that served and are serving our great country in the armed forces. Lest we forget!

Memorial Day and our thoughts turn to grilling, its an American tradition. I decided to make something a little different than burgers and hot dogs, a little south of the border flavor peppered with a NYC flair. I love taco’s, they are easy to make and eat and you can add whatever fixings you like, tailoring to your taste. For these taco’s I made some beef short ribs slathered with the most delicious BBQ sauce made by my friend Bevi, I tested her recipe for A Cup Of Coffee BBQ Sauced Steak for Food52 and believe me this sauce is amazing, Now I usually braise short ribs in the oven or on the cooktop until they are fall off the bone tender, but because I wanted to uphold the american tradition of grilling on Memorial Day I did both. First I marinated the short ribs in the BBQ sauce for 2 hours, then I braised  them covered in the sauce and some water in the oven for 2 hours at 325 degrees, they should be fork tender but not falling off the bone, slathered more BBQ sauce on and finished them off on the grill. It may sound like a lot of work but it really wasn’t, the time in the oven was great because they could be left unattended and the grilling only took about 3 minutes to get a nice char. I then shredded the meat, grilled a flour tortilla and there it is, a short rib taco made with a wonderful spicy BBQ sauce.

I wanted something a little different to top the taco’s so I made a sweet corn salad using raw sweet corn, avocado,red onion and  cilantro or parsley and dressed simply with a buttermilk lime vinaigrette. The fresh crunchy salad on top of the rich tender shredded short ribs was really good! Add whatever fixings you want, queso fresco crumbled on top would be delicious, or eat the corn salad separately and top the meat with whatever you like.

I hope everyone has a wonderful day!



A Cup Of Coffee BBQ Sauced Steak

Makes enough sauce for 2 big steaks

  • 1 cup brewed coffee
  • 1 dried ancho chile, stem and seeds removed
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon kosher salt or sea salt
  • 2 tablespoons Meyer lemon juice (use a regular lemon if Meyers aren’t available)
  • 1/4 cup fresh orange juice
  • Dash cayenne pepper
  • Two 1 1/2-inch thick steaks, prime sirloin
  1. Place the ancho chile in the hot coffee and allow to steep for about 20 minutes. Add the rest of the sauce ingredients. Simmer on low heat for about 20 minutes. Turn off the heat and allow to cool slightly.
  2. Place all ingredients in a blender or food processor, and process until the ancho chile is pulverized and the sauce is a nice, thick texture.
  3. Return the sauce to the stovetop, and simmer for another 5 minutes. Turn off the heat and allow to cool slightly.
  4. Place the steaks in a large ziploc bag, and add about 1/2 cup of the sauce. Squish the steaks around so they are well covered by the sauce. Place in the refrigerator for at least a few hours, or longer if possible. Bring steaks to room temperature before grilling.
  5. Slather more sauce on both sides of the steaks. Place steaks on a hot grill, and grill to your liking. We turn the steaks over after about 4 to 5 minutes, first slathering sauce on the steak, to grill for a total of 10 minutes.
  6. NOTE: I used lime instead of the meyer lemon and a strong dark roast coffee

Corn Salad With Tangy Buttermilk Dressing

2 ears sweet corn cut off the cob

1/4 cup finely chopped red onion

1/2 ripe avocado chopped

2 tbs chopped cilantro or parsley

1/4 cup buttermilk

juice of 1 1/2 limes

zest of one lime

1/2 tsp dried mint

pinch of salt

generous grinding of black pepper

Mix the buttermilk, lime juice, zest, mint, salt and pepper in the bowl you will be using to serve the salad, stir to combine. Add the corn, onion, avocado, chopped cilantro or parley and toss so that it’s throughly mixed with the dressing. Refrigerate covered until ready to use.



I can’t forget about dessert, I have been on a diet so no cake or pie for me. I found this recipe also from Bevi on Food52, Coconut Crusted Mango Slices With Pineapple Sauce And Whipped Coconut Cream it’s light and delicious, to see the recipe click on the link. I made one little addition that wasn’t on the recipe, I added lime zest to the coconut cream, I think coconut and lime are so good together and also with mango, it was delicious!

Hearty Kale Salad With Kabocha Squash,Pomegranate Seeds And Toasted Hazelnut And An Award

Kale Salad

Kale Salad

I love healthful food, I really do but my style of cooking isn’t really super healthy. I try, I really do but unfortunately I fall short most of the time. Incorporating raw foods, salads into my diet is challenging sometimes. A friend and I hosted a dinner party the other night and we wanted to do a low carb, healthful meal. I found this recipe on Food52, Gena Hamshaw is vegan and has some amazing, balanced healthful dishes. I took one look at this salad and knew it would be on the menu that evening. What does it contain? Lots of super foods, Kale, pomegranate, hazelnuts and Kabocha squash. The kale is massaged with a little of the dressing to soften, then you toss with the rest of the light lemon dressing. It’s delicious, honestly, really really good. I had everything for the salad except the squash so I subbed sweet potato which I prepared in exactly the same way as you would the squash.

Serves 4-6

  • 1 Large bunch curly kale, stems removed and discarded, torn into bite sized pieces, washed, and spun dry
  • 1 Small kabocha squash (Japanese pumpkin), halved and seeded and cut into 1.5 inch pieces ( I used 1 medium size sweet potato using the same method as described in step 1)
  • 4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp
  • 3/4 cups Pomegranate seeds
  • 1/2 cup Skinned hazelnuts
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Lemon juice
  • 1 teaspoon Maple syrup
  • 1/4 teaspoon Sea salt
  • Black pepper to taste
  1. Preheat the oven to 375 degrees. Toss the squash in 1 tbsp olive oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir.
  2. While squash is roasting, place the hazelnuts in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they’ve cooled a little, chop them roughly and set aside.
  3. Whisk together the remaining olive oil, mustard, lemon, maple syrup, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and “massage” the kale well with your hands, till it’s coated in the dressing and taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and hazelnuts.
  4. Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve.

I am so thankful that Cambios de humor nominated me for the Shine On Award. Thank you so much, I am so honored to have been included in your list of nominee’s. Please visit her blog, you will love the honesty and humor in her posts.  Thank you again!!