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June 20, 2017 / Chris Blum

Romaine with Warm Mushrooms

I love salad with a warm dressing – truffle oil makes it decadent!

Ingredients:
Vinagrette:
zest and juice of 2 lemons
2 tsp dijon
2 cloves garlic, minced
2 tbsp truffle oil
1 tsp truffle or reg salt
1/4 c olive oil

Salad:
1 tbsp oil
1 lb crimini, sliced thin
1 sprig rosemary
1 tsp salt
1 shallot, sliced thin
1/4 c chopped parlsey
2 tbsp chives, chopped
3 hearts romaine, sliced thin
1/4 c pecorino, shaved
2 tbsp pinenuts, toasted
Salt and pepper

Combine Vinaigrette ingredients in a small jar and shake to combine.

Heat oil in a large skillet over medium heat. Add Mushrooms, rosemary and salt and cook till carmalized. Remove from heat, remove rosemary, stir in parsley and chives.

In a large bowl combine remaining ingredients, drizzle with vingairette and cheese top with Mushrooms.

Serves 4.

June 19, 2017 / Chris Blum

Lentil Salad with Spinach and Goat Cheese

To make this a quick weeknight meal, buy the precooked lentils from TJ’s.

Ingredients:
16 oz cooked lentils
2 red onions, sliced thin
1 tsp curry powder
1/4 c raisins
1 tbsp pomegranate molasses
Juice of 2 lemons
Zest and juice od 1/2 orange
1 tsp red pepper flakes
2 cloves garlic, minced
1 tsp agave nectar
1 apple, chopped into small pieces
Salt and pepper
3 c spinach
1/4 c soft goat cheese
1/2 c sliced toasted almonds
1 c pom seeds

Heat 1 tbsp oil in a large skilled over medium heat. Add onions and 1/2 tsp salt and cook until slightly browned. Add curry and raisins and cook for 5 minutes. Add Pom molasses and remove from heat.

Whisk together lemon juice, orange zest and juice, red pepper flakes, garlic, 1 tsp salt and agave. Stir in apple. Season with salt and pepper.

In a large bowl combine lentils, spinach, onion mixture, apple, crumbled Goat Cheese, Pom seeeds, almonds with the dressing. 

Serves 6.

June 10, 2017 / Chris Blum

Lamb with Pomegranetes and Honey

This dish is from Simple by Diana Henry. It is perfectly spiced and the mint and Pom seeds add a nice contrast. Serve on warmed flat bread.

For the lamb:
4 lb lamb
9 garlic cloves, roughly chopped
Salt
Leaves from a small bunch of mint
4½ tbsp pomegranate molasses 
4½ tbsp honey
4 tbsp olive oil
Juice from 4 lemons
To serve:
1 pomegranate
Leaves from a small bunch of mint
4 garlic cloves, crushed
1 3/4 c Greek yogurt
Flatbreads or cooked couscous 

Pierce deep holes all over the lamb. In a mortar, make a marinade: crush the garlic to a paste with the salt, then add the other ingredients, starting with the mint, and pound some more.

Place lamb in a large bowl. Pour on the marinade, turning the lamb over to coat it. Cover and put in the fridge for about 12 hours.

Return the lamb to room temperature and place in a slow cooker and cook covered for 8 hours. Pull the foil over the lamb and seal to form a tent. The lamb is cooked when you can pull the meat apart with a fork.

Mix the pomegranate seeds with the mint, then add the garlic to the yogurt. Shred the lamb at the table and serve with the yogurt, pomegranate and mint, plus flatbreads or couscous and a salad.

Serves 6 – 8

June 10, 2017 / Chris Blum

Cumin-Coriander Roasted Carrots with Pomegrante and Avocado

This salad is so good – the roasted carrots with the creamy Avocado – perfect!

Ingredients:
20 carrots
2 tbsp olive oil
2 tsp cumin, ground
1 1/2 tsp corriander, ground
1 tsp chili flakes
salt and pepper
2 ripe avocados
1/4 c walnuts, toasted
4 c spinach
cilantros

1 c greek yogurt
1 clove garlic, minced
1/4 c pomegrante seeds

Dressing:
1 tbsp pomegranate molasses
1 clove garlic, minced
1/4 tsp dijon
1/3 c oliveoil
1/4 tsp honey
1/4 tsp lemon juice

Combine dressing ingredients in a small jar, shake to combine.

Stir together the yogurt, garlic and Pom seeds and set aside.

Preheat oven to 400. Place carrots in a single layer. Toss with olive oil, spices and season with salt and pepper. Bake for 30 minutes turning a couple times. 

Toss the spinach with a little dressing to coat. Top with avocado, walnuts, carrots and yogurt sauce.

Serves 6.

June 1, 2017 / Chris Blum

Korean Chicken & Cucumber Salad

Wow – this chicken will take you to flavor town!! The sweetness of the chicken with the heat of the mayo and crunchy cilantro on a soft bun is perfection!! Another winner from Diana Henry.

Ingredients:
Chicken:
3 cloves garlic, minced
1 c soy sauce
1/4 c brown sugar
2 tsp rice wine vinegar
3 tbsp sesame oil
1 1/2 lb chicken tenders

Mayo:
1/4 c mayo
1 tsp gochujang
1 clove garlic, minced
Juice on one lime

Cucumber Salad:
3 persian cucumbers, sliced thib
1 carrot, shredded
1 shallot, sliced thin
1/4 c rice wine vinegar
1 jalapeno, minced
salt

To serve:
Buns, hawaii rolls
Cilantro

Combine all ingredients for the chicken in a bowl and chill for 4 hours – overnight.

Combine all the ingredients for the mayo and set aside.

Toss all the ingredients for the salad, set aside.

Heat a large skillet over high heat, add the chicken and 1/4 of the marinade. Cook turning the chicken several times until golden and Cooke through.

Spread the mayo on the buns, top with the chicken and cilantro. serve cucumbers on the side.

Serves 4 – 6.

June 1, 2017 / Chris Blum

Pasta with Asparagus and Saffron

Another winner from Diana Henry. 

Ingredients:
Large pinch of saffron
1 tbsp butter
2 shallots, minced
3 1/2 oz dry vermouth
1 c chickeb stock
4 oz proscuitto, torn
1/2 heavy cream
Salt and pepper
Lemon juice
6 oz pasta
1 1/4 c asparagus, sliced thin

Put saffron in a cup with 3 tbsp hot water, set aside.

Cook pasta according to package. Add asparagus for the last 3 minutes.

Melt butter in a 12 inch skillet over medium heat, add shallots and cook till soft. Add the vermouth and boil until reduced to 3 tbsp. Add saffron water and stock and boil till reduced by 2/3. Add cream and boil until it costs back of a spoon, stir in lemon and remove from heat. Stir in drained pasta and asparagus.

Serves 4.

June 1, 2017 / Chris Blum

Grilled Zucchini, Burrata & Fregola

This dish is from Simple by Diana Henry, she is quickly becoming one of my favs. This dish is simple but rich tasting. You can get fregola in fancy shops or on Amazon.

4 Zucchinis, sliced 1/4 thick
Olive Oil
Salt and pepper
6 oz fregola pasta
7 oz burrata, torn
1 1/2 oz pecorino, shaved
1 bunch of basil, leave torn
1 lemon, juiced

Cook the pasta according to the package. 

Cook the Zucchini in a little olive oil over medium heat until golden on each side. You may needs to cook in batches.

Toss the fregola with 2 tbsp olive oil, zuks, burrata, pecorino, basil and lemon juice.

Serves 4.

May 29, 2017 / Chris Blum

Porchetta Spiced Pulled Pork

Italian spices turn this into a great dish that will feed a group. You can get fennel pollen on Amazon. Serve it with a nice Italian bread. 

Ingredients:
4 lb pork loin
4 oz pancetta
2 tbsp fennel pollen
2 teaspoons chopped fresh sage leaves
5 garlic cloves, minced
Finely grated zest of 1 lemon
1 ½ tbls salt
1 tsp fennel seed
¾ tsp red pepper flakes

Add the pancetta to your slow cooker. Place the pork on the pancetta. Then add the remaining ingredients. Cook on low for 8 hours, then shred. 

Serves 8 – 10.

May 29, 2017 / Chris Blum

Diana Henry’s Mumbai Toasties 

Wow! And you are welcome! Yes, this sandwich is THAT amazing! This is from Simple by Diana Henry, the only change was using a jalapeño instead of a Greek chili.

1 jalapeno
Handful cilantro leaves
16 sprigs mint leaves
2 garlic clove, minced
Salt
1/2 tsp granulated sugar
1/2 lemon, juiced
4 slices white bread
1 c cheddar cheese, shredded
1 tomato, thinly sliced
1/2 red onion, thinly sliced
pinch ground cumin
pinch ground coriander
pinch ground ginger
pinch ground cinnamon
Butter or ghee

For the chutney:
Combine the chili through the sugar in a mortar and pestle. Pound well, You could chop everything together, but the chutney is better if it has a good pounding.

Add the lemon juice.

Spread the chutney on both slices of the bread. Lay the cheese, tomato, and onion on one slice. Sprinkle with the ground spices. Set the other slice of bread on top.

Spread bread with butter. Cook each side for at least 3 minutes, till golden and the cheese is melted.

Serves 2.

May 26, 2017 / Chris Blum

Kale Cesar

I love baby kale with a nice Cesar dressing, top it with some grilled chicken and you got a wonderful weeknight meal!

Dressing:
1 egg
3 tbsp lemon juice
1 clove garlic, chopped
1/2 tsp worcestershire sauce
1/4 tsp crushed red pepper
1 tsp dijon mustard
1 tsp anchovy paste
1/2 c parmesan
1/2 tsp black pepper
1/2 c olive oil

Salad:
2 c beead crumbs
16 oz baby kale or romaine
6 oz cherry tomatoes, halved
1 large avocado, chopped
1 lb chicken
Olive oil
2 cloves garlic, minced
salt and pepper
1/4 c parmesan, shaced
1/4 c olives, halved

In a bowl combine 1/4 c olive oil and garlic. Add chicken, toss to coat and refrigerate for 30 minutes – overnight.

In a food processor, add the egg, lemon juice, garlic, Worcestershire, red pepper, mustard, anchovy, black pepper and parmesan. Allow to process until frothy. While the food processor add the oil in a slow stream.

Heat the grill on medium high and cook chicken for 5 – 7 min per side. Let rest for 10 then slice thin.

Toss remaining ingredients in a bowl with dressing and divide among plates. Top with chicken and shaved parm.

Serves 4.