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August 10, 2017 / Chris Blum

Chile and Ginger Fried Tofu Saladf


This one is a quick meal – just be sure to marinate your Tofu.

1 package of firm tofu, patted dry and cut into 8 pieces
1/2 c soy sauce
1/4 c sriracha sauce
1 jalapeño
1/3 c cilantro
6 cloves garlic
1 chuck of ginger, peeled
Peanut oil
5 oz baby kale and spinach
Olive oil
Salt
Scallions, sliced thin
Jalapeño sliced thin
Rice noodles cooked, drained and tossed with toasted sesame oil
Roasted peanuts

Combine soy sauce, sriracha, jalapeño, cilantro, garlic and ginger in a food processor. Processes until smooth. Pour into a shallow dish and add the Tofu. Marinade for at least an hour.

In a large skillet heat the oil and fry the Tofu until crispy. Reserving any extra sauce.

Toss kale and spinach with a little olive oil abs salt.

Place noodles in the bottom of a bowl, top with salad, Tofu, scallions and jalapeño.

Serves 4.

August 6, 2017 / Chris Blum

Pasta with Cherry Tomatoes & Burrata


Another Melissa Clark winner!

6 oz pasta
2 tbsp olive oil plus more for drizzling
6 garlic cloves, minced
¼ tsp chile flakes
Salt
1 quart cherry tomatoes, halved
3 tbsp butter
4 oz grated Parmesan cheese
8 oz burrata or fresh mozzarella, torn
3 c torn herbs, such as basil, mint and parsley
6 green onions, thinly sliced
Salt and pepper to taste

Cook pasta according to package. Drain and reserve ½ cup of cooking water.

Meanwhile, heat a large skillet over medium-high heat. Add 2 tbsp olive oil along with garlic, chile flakes and a pinch of salt and cook 1 to 2 minutes until garlic is fragrant. Add tomatoes and cook 5 to 8 minutes, until they begin to burst and shrivel at their borders.

Add pasta to skillet. If it looks dry, add a little reserved pasta cooking water. Increase heat a bit so pasta can finish cooking in the sauce. When pasta is cooked, add butter and Parmesan and toss until everything is coated.

Serve pasta warm and garnish with chunks of burrata and a handful of herbs and green onions. Drizzle with a little more olive oil and add salt and pepper to taste.into bite-sized chunks

Serves 4.

August 6, 2017 / Chris Blum

Corn Cakes with Summer Salsa


These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!

1 c corn kernels
1 egg
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving

In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.

Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.

Add tomatoes, garlic and salt and pepper to skillet heat over low.

Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.

Serves with tomatoes, fried sage and scoop of creme fraiche.

Serves 4 – 6

August 2, 2017 / Chris Blum

Chorizo and Avocado Salad


This salad is good I had to put an egg on it.

Dressing
1/4 c olive oil
2 tbsp sherry vinegar
1 tsp sherry
1 tsp honey

Salad
2 slices sourdough bread, torn into small pieces
1 avocado, dived
4 oz spinach and arugula
1 jar roasted red peppers, torn into bite size pieces
Olive oil
Salt and pepper
5 oz Spanish style chorizo, sliced thin
2 eggs
Shaved Spanish cheese

Toss arugula, spinach and pepper with a little dressing to coat.

Heat oil in a skillet and cook bread until toasted. Remove. Add chorizo and fry on both sides, remove. Add egg and cook until white is set but yolk is runny.

Divide spinach, arugula mixture among plates. Top with avocado, bread, cheese, chorizo and egg.

Serves 2.

July 31, 2017 / Chris Blum

Salmon with Cucumber and Miso Dressing


Another easy and tasty dish from Diana Henry. I opted to cook my salmon.

6 oz salmon, with skin
4 oz cucumber, halved and sliced thin
1 tbsp White Miso paste
1 tbsp soy sauce
1 tbsp miran
1 tsp rice wine vinegar
1 tbsp peanut oil
4 scallions, sliced thin
1/2 tbsp pickled ginger
1 tsp sesame seeds, toasted
Micro greens
1 c cooked brown rice

Preheat over to 350. Season salmon with salt and pepper, spray with olive oil and cook for 10 – 15 minutes until just cooked through.

Combine miso, Miriam, soy, vinegars and oil in a small bowl. Toss the salmon and cucumber with the dressing.

Place rice in the bottom of a bowl. Add salmon and top with remaining ingredients.

Serves 2.

July 31, 2017 / Chris Blum

Pasta with Kale, Chiles & Hazelnuts


This is adapted from Diana Henry's recipe. I upped the amount of kale and added some kalamata olives – so good.

6 oz pasta
Salt and pepper
8 oz baby kale
1/4 c olive oil
3 cloves garlic, minced
1/2 tsp chili flakes
Zest of an orange
1/3 c hazelnuts, toasted abs chopped
1 oz flat leaf parsley, minced
Grated Parmesan
1/4 c kalamata olives, minced

Cook pasta according to package. Reserve pasta water.

In a 12 inch skillet heat oil add garlic and peppers and gently sauté over medium heat for 3 minutes. Stir in kale and heat heat through. Add pasta, zest, parsley, and nuts. Serves topped with cheese and olives.

Serves 2.

July 31, 2017 / Chris Blum

Kale Caesar


Even hubby liked this kale salad. The trick is to massage the kale with the dressing to break it down a little.

Dressing:
1/2 c grated Parmesan
4 anchovies
1 clove garlic
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp Dijon
1 tbsp red wine vinegar
Salt and pepper

Salad:
2 hard boiled eggs
1 tomato, diced
1 avocado, diced
6 oz baby kale
Salt and pepper
1/2 c croutons

Toss in a mini food processor and blend until smooth.

Toss a a couple TBSP of dressing with the kale and massage the dressing into the kale. Toss with remaining ingredients and serve.

Serves 2.

July 30, 2017 / Chris Blum

Arugula and Avocado Salad


Super simple can be super tasty!

A couple handfuls ofArugula
1 avocado, dived
Salt and pepper
Lemon juice
Olive oil

In a large bowl toss together arugula and Avocado, drizzle with lemon juice and a little olive oil and season with salt and pepper.

Serves 2.

July 30, 2017 / Chris Blum

Black Bean Bowl with an Egg on It.


This may not look pretty but it's tasty and comes together super quick!

1 can black beans, drained
1 can chopped green chilies
1 head of romaine, chopped
1 tomato, chopped
1 avocado, chopped
4 green onions chopped
2 eggs, fried
Jack cheese, grated

Combine black beans and green chilies in a small pot and cook until heated through.

Divide ingredients among two bowls, top with a egg and serve with your favorite salsa.

Serves 2.

July 30, 2017 / Chris Blum

Tomatoes with Feta and Pistachios


This is the perfect summer salad, sweet tomatoes, briny feta and crunchy pistachios!

3 tbsp pistachios, toasted
1 lb mixed tomatoes, sliced
Salt and pepper
¼ cup chopped parsley, plus leaves for serving
¼ cup crumbled feta
1/4 c lemon juice
1/2 c olive oil

Combine olive oil, lemon juice and a pinch of salt in a small jar, shake to combine.

Spread tomatoes on a platter, season with salt and pepper, scatter feta, parsley and nuts over the top then drizzle with some of the vinaigrette.

Serves 4.