Recipes
Chicken & Street Corn Tacos with Lime Crema
- 2 oz red radishes
- 1.4 oz feta cheese
- 6 (6-inch) corn tortillas
- 1 ear of corn
- 12 oz boneless, skinless chicken breasts
- 2 oz mayonnaise
- 1 tsp chili powder
- 1 lime
- garlic
- small bunch fresh cilantro
- olive oil
- salt & pepper
Coarsely chop half of the cilantro stems and leaves; reserve remaining cilantro for step 6. Finely chop ½ teaspoon garlic. Finely grate all of the lime zest and squeeze juice from half of the lime into a medium bowl; cut remaining lime into wedges. Stir in chopped cilantro and garlic, 2 tablespoons oil, 1 teaspoon chili powder, ½ teaspoon salt, and a few grinds of pepper.
2. Prep chicken & make crema
In a small bowl, whisk to combine mayonnaise and 1 tablespoon of the lime marinade. Season to taste with salt and pepper; set aside for step 6. Pat chicken dry, transfer to bowl with remaining marinade, and turn to coat.
3. Cook chicken & corn
4. Cut corn & shred chicken
Once corn and chicken have cooled slightly, use a sharp knife to carefully remove kernels from corn cob. Use your hands to coarsely shred chicken (or thinly slice with a knife).
5. Heat tortillas
Place tortillas directly on skillet and heat until lightly browned and warmed through, 1–2 minutes (watch closely).
6. Finish & serve
Thinly slice radishes. Spread crema on tortillas, then top with corn and shredded chicken. Tear remaining cilantro leaves and stems over and top with radish slices. Sprinkle with crumbled feta and chili powder, if desired. Serve chicken tacos with lime wedges on the side for squeezing on top. Enjoy!
One-Pan Caprese Chicken
ciabatta roll or french bread
12 oz boneless, skinless chicken breasts
1 pint grape tomatoes
¾ oz Parmesan
3¾ oz mozzarella
garlic
1 TBL butter
balsamic
sugar
salt & pepper
olive oil
1. Prep ingredients
Preheat broiler with top rack 6 inches from heat source. Set 1 tablespoon butter in a small bowl to soften at room temperature until step 5. Finely chop 1 teaspoon garlic. Coarsely grate mozzarella and finely grate Parmesan, keeping separate. Halve grape tomatoes.
2. Prep broth mixture
In a liquid measuring cup, stir to combine ½ cup water, 6 tablespoons vinegar, and 1 tablespoon sugar; set aside until step 4.
3. Sear chicken
Pat chicken dry and pound to an even ½-inch thickness, if desired. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chicken and cook until browned, flipping once, about 2 minutes per side (chicken will not be cooked through). Transfer to a plate.
4. Make sauce & broil
Add broth mixture to same skillet. Cook over medium-high, scraping up any browned bits, until reduced to ¼ cup, 2–3 minutes. Add chicken back to skillet along with the halved tomatoes. Broil on top oven rack until tomatoes blister and chicken is cooked through, 2–3 minutes (watch closely as broilers vary).
5. Make garlic butter
Meanwhile, mix chopped garlic and half of the Parmesan into the softened butter; season with salt and pepper. Split roll, if necessary. Spread garlic butter on cut sides of roll; place on a piece of foil. Broil on top oven rack until golden and toasted, 1–2 minutes (watch closely).
6. Finish chicken & serve
Pick basil leaves from stems; discard stems. Sprinkle mozzarella over chicken. Broil on top oven rack until cheese is melted and browned in spots, 1–2 minutes (watch closely). Top with basil leaves, and serve with remaining Parmesan and garlic bread alongside. Enjoy!
Elote Bowls with Lime Chickpeas & Black Quinoa
INGREDIENTS
- ¾ cup black quinoa
- 1 can chickpeas
- 1 lime
- 4 ears of corn
- 2 radishes
- ¼ oz fresh cilantro
- 1 jalapeño
- 2 tbsp Dairy-Free Cashewmilk Yogurt
- 2 tbsp Vegenaise
- ¼ tsp cayenne pepper
- 2 tbsp pumpkin seeds
- handful of cherry tomatoes
- 2 TBSP olive oil
- Salt and pepper
INSTRUCTIONS
Add the black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.
Drain and rinse the chickpeas and pat dry with a papertowel. Zest and juice the lime. Remove corn husks and cut kernels off the cob. Thinly slice radishes. Roughly chop cilantro. Trim and mince the jalapeño. (de-seed if you are sensitive to spice). Halve the cherry tomoatoes.
Add just half the lime zest, just half the lime juice, yogurt, Vegenaise, just half the cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce to combine.
Heat 1 TBSP olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to a bowl. Return skillet to high heat with 1 TBSP olive oil. Add corn and half jalapeno and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt.
Add the remaining lime zest, lime juice, minced jalapeño, and a pinch of salt to the crispy chickpeas and stir to combine. Divide cooked black quinoa between large bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add sliced radishes, chopped cilantro, pumpkin seeds, and cherry tomatoes. Sprinkle the elote bowls with any remaining cayenne pepper. Enjoy!
Gochujang Veggies with Midnight Grains & Kimchi Mayo
- 2 sweet potatoes
- 4 radishes
- 4 scallions
- 1 oz fresh ginger
- 1 garlic clove
- 1 lime
- 2 oz cabbage kimchi
- 2 tbsp gochujang
- 2 tbsp sesame oil
- ½ cup midnight grains
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
- Salt
- 1 egg (optional)
Instructions
Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the ikmchi
Cook the midnight grains--Add the midnight grains, minced ginger, minced garlic, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.
Roast the vegetables--Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.
Prepare kimchi Mayo--Add the chopped kimchi, Vegenaise, and lime juice in a small bowl. Stir until combined.
Fry one egg in a cast iron skillet.
Serve--Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with a fried egg on top and lime wedges. Enjoy!
Quickle
What Is a Quick Pickle?
Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don’t develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.
INGREDIENTS
-
1 pound
fresh vegetables, such as cucumbers, carrots, green beans, cauliflower, summer squash, or cherry tomatoes
-
2 sprigs
fresh herbs, such as thyme, dill, or rosemary (optional)
-
1 to 2 teaspoons
whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
-
1 teaspoon
dried herbs or ground spices (optional)
-
1 cup
vinegar, such as white, apple cider, or rice
-
1 cup
water
-
1 tablespoon
kosher salt or 2 teaspoons pickling salt
-
1 tablespoon
granulated sugar (optional)
INSTRUCTIONS
-
Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
-
Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
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Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
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Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
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Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
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Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
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Seal the jars. Place the lids on the jars and screw on the rings until tight.
-
Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
Lemon Polenta Cake
1 3/4 sticks of butter
3 lemons juiced and zested
2 cups Almond meal ground
3/4 cups polenta/cornmeal
4 eggs
1 1/4 tsp baking powder
1 cup Sugar
1/2 tsp salt
1 1/4 cup powdered sugar
Oven at 350
Butter and sugar together
Add eggs
Mix dry ingredients in
Then add lemon zest as the last step
I also let the batter sit for about 20-30 mins before putting in the oven. I think it helps the hard polenta soak up the liquids/fat before the baking begins and makes it an overall softer cake. Also seems to let the lemon zest oils get into the batter more.
After baking-
Make a syrup with the lemon juice from the 3 lemons and powdered sugar in a pan, so just melt the sugar for a few moments until liquid- stays liquidy
Pour this syrup over the top of the hot cake when it comes out and let cool. This brightens things up.
You can make this in a round breakaway pan or a ceramic dish.
check it with a toothpick to see when it’s done about 40 minutes
Kale Salad with roasted sweet potatoes
This salad is ideal for making ahead for company (or tomorrow's lunch). The sweet potatoes can easily be traded out with the seasons for things like fresh apricots or squash.
Ingredients
-
2 medium unpeeled, cubed sweet potato
-
Extra-virgin olive oil
-
Salt and freshly ground pepper
-
1bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
-
1/4cup almonds, cut roughly in half
-
1/4cup feta
- 1 apple (I prefer envy) cut into small pieces
- Fresh lemon juice
- Directions
-
- Heat oven to 425° F. Toss sweet potato cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
- In your bowl, toss the kale with the almonds, feta, sweet potatoes and apples. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
- Divide salad between two plates or eat straight from the bowl!
Carrot Soup
This is my go to soup when I want something cozy and unbelievably delicious. It's easy and even better the next day. Pair it with a whole wheat sourdough and you are done!
INGREDIENTS
-
- 4 TBL olive oil
- 1 large clove minced garlic
- 2 cups chopped leeks, white parts only
- 1 1/4 pounds carrots, peeled, chopped (about 6 large)
- 1/2 tsp cumin
- 1/2 tsp smokey paprika
- 1/4 tsp cayenne or aleppo pepper
- 8 cups chicken broth
- 1/4 cup orange juice
- splash of maple syrup
- handful of cashews
- salt and pepper
- Heat the oil in a large soup pot over medium heat. Add the garlic and leeks, cook about 5 minutes. Add the carrots and cook another 5 minutes. Add the cumin, paprika, cayenne and chicken broth. Let simmer, covered, until the carrots are very tender, 15-20 minutes.
- Puree the soup in a blender with orange juice, maple syrup and chashews until smooth. Add salt and pepper to taste.
- Serve warm with crunchy bread
Food For Thought: My favorite Salad
This is my favorite salad ever. We even made it for our wedding in a giant bowl..It's filling, flavorful and fun. You can add more or less of any ingredient.
Arugula Salad with Sweet Potatoes, Apple, Pomegranates and Walnuts
- 1 large sweet potato (Korean if you can find. They have red skin and white flesh and are just divine)
- drizzle olive oil
- salt and pepper to taste
- 4-5 cups Arugula
- 6-8 leaves Basil, ribboned
- 1/2 of an apple cut into small pieces (Envy or Pink Lady)
- handful of pomegranate seeds
- handful of walnuts
- sprinkle of feta
- Lemon Mustard Vinaigrette (recipe follows)
Preheat oven to 400 degrees, Cut sweet potato in 1/2" pieces pretty consistent in size. On a rimmed baking sheet with parchment paper toss sweet potato pieces with drizzle olive oil, salt and pepper. Roast until soft, about 30 minutes. Take off the pan and let cool while you prepare the rest of the salad. You can make sweet potatoes a day ahead of time as well.
In your favorite salad bowl..like our Perfetto... Add Arugula, basil ribbons, apple pieces, pomegranate seeds and sweet potatoes. Toss with lemon mustard vinaigrette and salt and pepper to taste. Sprinkle the top with walnuts and feta. Delish!
Lemon Mustard Vinaigrette
- 1 small shallot, chopped
- ¾ cup olive oil
- ¼ cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with salt and a generous amount of pepper.
Food for thought: Chocolate Ginger Hazelnut Biscotti
I am having a hard time finding a good biscotti in this town. Mostly they are almond, a bit boring and not even crunchy! Seeming only once baked and not the requisite twice baked cookie, hence "biscotti". I used to make them all the time when I lived in Seattle, but got out of the habit of baking here in LA because it's always so hot. Baking is more enjoyable to me when it's cold and or rainy...or possibly that's when I'm craving the comfort of baking. It has been both of those things here a lot lately so I broke out my old recipes and gave them some upgrades.
This recipe is fantastic and easy and can be changed to add cranberries or apricots or just nuts, don't like chocolate, take out the cocoa powder! Biscotti also keep well for weeks, getting better by the day.
Chocolate Ginger Hazelnut Biscotti
1/4 cup sugar
1/4 cup brown sugar
2 1/2 Tbl melted butter
1/2 tsp vanilla extract
2 eggs
2 cups floor
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
1/2 cup toasted hazelnuts
1/2 cup chopped candied ginger
Preheat oven to 400. Toast nuts until browned, about 8 minutes, then remove bitter skins by rolling them in a towel.
In a food processor, combine sugars, extract, butter and eggs, process until combined. Add dry ingredients, process until combined, add nuts and ginger and process a couple times to mix them in.
Transfer dough to a floured surface and roll into two logs about 10" long. Pat the logs to 2 1/2" wide. Place a couple inches apart on a baking sheet with parchment paper. Bake 20 minutes until firm and browned. Remove from oven, reduce heat to 325. While still warm cut logs diagonally, lay cut sides down on sheet. Bake 15-20 minutes more until dry. Cool on wire racks and enjoy!
Pressed: Michael S. Smith, designer for the Obamas, picks Mod Bowl as favorite
Michael S. Smith, designer for the Obama's picks our Mod Bowl as a favorite on the Goop site.
