Friday, April 17, 2015

Chopped Cobb Salad

Here's a great twist on the beloved Cobb Salad...A chopped Cobb! The dressing is: avocado, Greek yogurt & Vinegar dressing with scallions, chives, parsley, and a light sprinkling of feta cheese. Be sure to boil some eggs, season with salt and pepper- and throw in a handful of pea shoots for some Springtime inspiration! Yay salad season! 




Wednesday, April 15, 2015

Spaghetti al Limone with Fresh Herbs & Microgreens


I can always tell Spring has officially sprung when I'm craving this wonderfully light, lemony pasta dish. It always makes me think of the Amalfi Coast in Italy, where aromatic lemon orchards are everywhere, winding down the cliffs to the sea....sigh. Sorry, I digress. This is a quick and super easy recipe to make, it takes about 15 minutes, and it can feed up to six hungry folks...(or, just me and my husband)...

Ingredients:

1 lb of Spaghetti

2/3 cups of good quality Olive Oil

Juice of two lemons 

2 tablespoons of lemon zest 

A handful of fresh Basil

A handful of fresh Oregano or Parsley

1/2 cup of Microgreens or Arugula

2/3 cups grated Parmesan

Salt and freshly ground pepper

Directions: 

Cook the spaghetti in a large pot of boiling salted water until al dente, about 7-8 minutes. Meanwhile whisk together the olive oil, lemon juice, lemon zest, and Parmesan until it gets all nice and creamy. 

Drain the spaghetti, saving one cup of the cooking water. Toss the pasta in with the olive oil mixture and slowly add the cooking liquid, enough to create moisture and bond the noodles to the sauce. Season and sprinkle the herbs and greens over the top. Serve immediately.  Buon Appetito!! 



Sunday, March 22, 2015

Grass-fed yogurt


This stuff is delicious and nutritious, and an excellent way to get your probiotics. I happened to find this particularly special treat at Mario Batali's Eataly in Chicago,  but I know you can get grass-fed yogurt at any health food store such as a Whole Foods. It's great for breakfast or dessert! Enjoy a healthy treat. 



Friday, March 20, 2015

Massaged Kale Salad


Just incase you forgot: massage the kale! It makes everything lovely. Make sure it's very rinsed and/or soaked, dry the kale leaves off and tear it off the ribs. Discard the ribs. Add olive oil and salt and massage with your hands for about 5 minutes, or until the bitter flavor leaves the kale. Slice up 3 cloves garlic very thinly, add some chopped mint or cilantro, thinly slice one Serrano chili pepper, juice one lemon,  and sprinkle on some grated parmeggiano. Delicious! Try it! 


Monday, March 2, 2015

Las Vegas

Artist Jeff Koons seems to be following us! We first saw an exhibit of his in Paris and now...here he is in Las Vegas!