Seeded Bread

This dense seed bread is amazing! The recipe is from David Lebovitz’s blog adapted from some baker in SF Josey Baker Bread (think I’ll be buyin his book). It is gluten and dairy free and amazing! I swapped out help seeds for flax seeds and sesame seeds instead of chia seeds. This bread is quick to make, but it needs to chill for at least 2 hours, bake for an hour then cool for another hour – so make sure you plan accordingly.

2 1/4 c rolled oats
1 c sunflower seeds toasted
1/2 c pumpkin seeds, toasted
3/4 c slivered almonds, toasted
3/4 c hemp or flax seeds
1/3 c psyllium seed husks
3 TBSP black sesame seeds
2 tsp fine sea salt
2 TBSP maple syrup
1/4 c olive oil
2 1/2 c water

Spray an 8 inch loaf pan with olive oil.

Combine dry ingredients, stir until well combined. Add the wet and stir until well combined. Dump into loaf pan and smooth top. Cover with plastic wrap and chill for at least 2 hours in the fridge.

Let it come to room temp before baking.

Preheat to 400ºF. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let cool on a cooling rack for at least 2 hours.

Toast and eat. This bread is definitely best sliced nice and thin.

Halloumi & Arugula Salad

I love Halloumi cheese! Ok I love all cheese, but this one is especially great with salad. This is a great summer salad with lots of flavors!

3 TBSP hazelnut or olive oil
2 TBSP pomegranate molasses
1 TBSP lemon juice
3/4 tsp crumbled dried mint leaves
1/2 tsp kosher salt
1/4 tsp pepper
1 small fennel bulb, thinly sliced
1 tsp lemon juice
5 c loosely packed baby arugula
1/2 c pomegrante seeds
1/4 c hazelnuts
8 oz halloumi cheese, cut into 8 slices
4 small sprigs oregano (4 in. each)

Make dressing: Stir ingredients together in a small bowl and set aside.

Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and Pom seeds in a large bowl; set aside.

Heat a large nonstick frying pan over medium-high heat. Add halloumi and oregano to dry pan; cook, turning once, until cheese browns (it will exude brine, then dry out), 4 to 6 minutes total. Remove from heat and discard oregano.

Toss arugula and Pom seeds with just enough dressing to coat, then toss with fennel. Divide among plates. Top salads with Halloumi and hazelnuts. Drizzle dressing over cheese.

Serves 2 – 4.

Light Cheese Cake


This is a quick and easy, less-guilty cheese cake. Serve it topped with fresh strawberries.

2 8 oz low-fat cream cheese, softened
2/3 c plus 3 TBSP coconut palm or regular sugar, divided
1-1/2 tsp vanilla extract, divided
3/4 c egg white
1 c fat-free sour cream

In a bowl, beat cream cheese, 2/3 c sugar and 1/2 tsp vanilla until fluffy. Gradually add egg substitute; beat until smooth.

Pour into a 9-in. pie plate that has been coated with cooking spray.

Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes.

Combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.

Serves 8 – 10.

Fig, Arugula, and Hazelnut Tartine


I love Tartines! Is case you don’t know, a Tartine is a simple open faced sandwich. This one brings together all my favorite things. And now that Trader Joes is selling frozen whole figs, I can have it anytime of the year.

3 figs, quartered
3 oz goat cheese
2 slices bread, toasted
Hazelnuts, chopped
1 slice Proscuitto
Couple thin slices or red onion
Hazelnut oil or olive
Best quality balsamic (I used the 30 year stuff)

Spread goat cheese on toast. Top with figs, hazelnuts, Proscuitto, onion and arugula. Drizzle with a little oil and balsamic.

Serves 1.

Chicken Lettuce Cups

These are tasty little bundles!! This recipe was inspired by Bon Appetit.

1 lb ground chicken or turkey
1 TBSP plus 1 tsp fish sauce
3 TBSP minced ginger, divided
1/3 c good-quality hoisin sauce
Juice is a lime
2 TBSP peanut butter
1 TBSP canola oil
4 garlic cloves, minced
1 c carrot, shredded
1 bunch of green onions, chopped
4 TBSP minced lemongrass
1-2 jalapeno chiles, minced
1 c diced cucumber
1/2 c salted roasted peanuts
Lettuce-leaf cups

Mix chicken with 1 TBSP fish sauce and 2 TBSP ginger in a small bowl, set aside.

In another small bowl, stir hoisin sauce with lime juice, peanut better, and remaining 1 tsp fish sauce until smooth, set aside.

Heat oil in a large non-stick frying pan over med-high heat. Add garlic and remaining ginger and cook until fragrant. Add chicken and cook until no longer pink. Add carrot, green onions, lemongrass, and jalapeño and cook until chicken is cooked through, about 1 min more. Add cucumber and peanuts and stir to combine. Transfer to serving bowl.

To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold and eat with hands.

Serves 4.

Pasta with Zucchini Blossoms and Basil

I love when I find Zucchini Blossoms at the farmers market.

30 – 40 zucchini blossoms, sliced thin
1/2 c basil leaves, sliced thin
1 TBSP olive oil
25 olives, quartered
4 TBSP capers, drained
1 c parmigiano
1/2 lb of pasta

Cook pasta accord to package.

3 minutes before pasta heat oil in a 12 inch skillet over medium heat. Add remaining ingredients, then stir in pasta to coat.

Serve with a little parmigiano.

Serves 4.

Pork Belly and Asparagus on Farro

It was one of those days and at 6 I had no idea what to make for dinner. Quick scan of the fridge and pantry and this is what I came up with. Thanks god for Trader Joe’s pork belly, just crispy up and serve.

1 package TJs pork belly, cut into 1/4 inch dice
1 bunch of asparagus, cut into 1/2 inch pieces
1 c farro
Asiago cheese
Aleppo pepper

Rinse farro and place in a small pot with 2 c water and a pinch of salt. Bring to a boil, then simmer for 20 minutes until the water is absorbed. Turn off heat.

In a large skillet, cook pork over medium high heat for 5 minutes, add asparagus and cook for 5 minutes longer until pork is crispy. Stir frequently.

Place a scope of farro in a bowl, scoop asparagus and pork onto farro, top with a little finely grated Asiago and Aleppo pepper.

Serves 2 as main, 4 as a side.

Strawberry Cake

This is an amazing little cake. The fresh strawberries and white chocolate chips are amazing. Next time I might add some macadamia nuts.

1 egg
1 egg yolk
1/2 c sour cream
Zest from one lemon
2 tsp vanilla
1 1/2 c flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
6 TBSP butter
3/4 c coconut palm sugar
1 pint of strawberries, sliced
1 c white chocolate chips

Preheat oven to 350. Spray a 9 inch springform pan.

Cream sugar and butter together in a stand mixer. Combine dry ingredients in a bowl. Add eggs, sour cream and vanilla to butter, once combined stir in flour in two or three batches. Stir in chips and strawberries. Scrape into pan and bake for 45 – 50 minutes.

Let cool 20 minutes, then remove the ring.

Serves 8 – 10.

Chopped Salad with Yogurt Lemon Dressing


This is from one of my many Patricia Wells cookbooks. Most of her recipes are totally doable by been the least experienced cook. This salad is delightful and perfect for a hot summer day. I served it with a nice slice of my homemade bread (Tartine’s recipe).

1/2 c yogurt
2 TBSP lemon juice
1/4 tsp salt

Combine in a jar and shake until combined.

1 head of iceberg, chopped
3 tomatoes, seeded and chopped
4 green onions, sliced thin
4 oz blue cheese, crumbled
4 sliced bacon, cooked crisp and chopped
1 avocado, cut into small pieces

Combine ingredient, drizzle with a couple TBSP and toss gently, addled dressing if needed. Season with salt and pepper.

Serves 2 – 4.

Panzanella Salad with Fennel


The best part of leftover bread is Panzanella Salad!

4 c country-style bread, torn into bite-size pieces
1 TBSP lemon zest
1/2 c olive oil, divided
Salt and pepper
1 shallot, finely chopped
2 TBSP lemon juice
2 TBSP red wine vinegar
1 TBSP chopped fresh oregano
3 c mixed hearty salad greens
1 fennel bulb, thinly sliced
1 c chopped parsley leaves
1/2 cbgreen olives, pitted, halved
3 ozs Manchego, shaved
3 oz hard salami, thinly sliced

Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.

Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 c oil.

Add greens, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.

Serves 4.