I started making these delicious muffins with my kids when they were in preschool, and now that they’re both in college, these muffins are still a fall favorite! While this is definitely a “treat,” perhaps more appropriately called a cupcake, I do consider it to be somewhat nutritious thanks to the 2 eggs, healthy oil, and the pumpkin. Enjoy in moderation! 2 eggs 1/2 cup grapeseed or canola oil 1 1/4 cup fresh or canned pumpkin 1/2 cup brown…GO TO RECIPE …
The Four Ingredient Salad
Many delicious salads can be made with four simple ingredients: a type of greens, a nut (or herb), a fruit (or unusual vegetable) and a cheese. Double down on the greens and use the nuts and cheese sparingly. Enjoy! Spinach Persimmons Pecorino Romano Toasted slivered almonds (Apple cider vinaigrette) Baby greens Dried cranberries Goat cheese Candied walnuts (Balsamic vinaigrette) Arugula Fennel ParmigianoReggiano Pine nuts (Lemon vinaigrette) Arugula Watermelon Goat cheese Mint (Balsamic vinaigrette) Mixed greens Nectarines Pecorino Romano…GO TO RECIPE …
Balsamic Vinaigrette
¼ cup extra virgin olive oil 3 Tbsp. aged balsamic vinegar Place in an airtight container and shake OR Place in a high walled glass and whisk together until emulsified Variation: Add 1 tsp. dijon mustardGO TO RECIPE …
Persimmon and Spinach Salad
It’s time to enjoy persimmons! Persimmons are in season from October until December and they are delicious!! Be sure to select the yellow fuju persimmon (not the orange variety) as these are the type best eaten raw. Coupled with fresh spinach leaves, toasted almonds, pecorino romano cheese, and dressed with my apple cider vinaigrette, this is one amazing salad. Enjoy! For the salad: 8 oz. fresh organic spinach 1-2 yellow fuyu persimmons* 1/4 cup slivered almonds 1/4 cup…GO TO RECIPE …
Apple Cider Vinaigrette
Dressings can be tricky. I love to stick with basics and this is the newest one one I can’t live without! Usually when I make a balsamic vinaigrette I use a one-to-one ratio of olive oil to aged balsamic vinegar and occasionally add a dab of dijon mustard to taste, and that’s all. Here the addition of honey adds a delicious dimension, a slight hint of sweetness, which goes well with my Spinach Persimmon Salad. Yum! 1/4 c.…GO TO RECIPE …
Mixed baby greens with nectarines, toasted hazelnuts, Pecorino Romano and balsamic vinaigrette
There still are sweet local organic nectarines available so enjoy them while you can! This salad is refreshing and tasty, combining sweet ripe nectarines and crunchy hazelnuts with salty sheep’s milk cheese for an overall savory combination. Yum! 10 oz mixed baby greens, torn into bite size pieces 2 nectarines 1/4 cup hazelnuts 1/2 cup coarsely shredded Pecorino Romano cheese 4 T. Extra Virgin olive oil 3 T. Aged balsamic vinegar 1 t. Honey Preheat oven to 350. Arrange hazelnuts in…GO TO RECIPE …
Wild Salmon over Kale and Red Quinoa with Red Pepper Coulis
Inspired by the Patina dinner menu for box seats at the Hollywood Bowl, this is a delicious make ahead meal that is perfect for an elegant picnic or an evening at home. Bringing together three of my favorite foods, wild salmon, raw kale and red quinoa, this is a great summer meal—the show stealer in this dish is the flavorful red pepper coulis. 1 cup uncooked red quinoa 1 1/2 cups plus 1 cup organic vegetable broth 4 4-6 oz…GO TO RECIPE …
HIS and HERS Perfect Margaritas
His: 1.5 shot Don Julio Blanco Tequila 1.5 shot fresh squeezed lime juice .5 shot agave syrup .5 shot grand marnier Hers: 1 shot Don Julio Blanco Tequila 1 shot fresh squeezed lime juice .5 shot triple sec .5 shot grand marnier in a martini shaker, place 5-6 ice cubes and all ingredients of either the HIS or the HERS recipe. Shake vigorously and pour into a glass with 2-3 ice cubes in it. Enjoy!GO TO RECIPE …
Taco Tuesday
Sometimes deciding on what to make for dinner can be tough. So, often on a Tuesday, I’ll go to the alliterative default: Taco Tuesday! This can mean soft tacos (with corn or flour tortillas), crispy shell tacos, fish, beef, chicken, ground turkey, fajita-style or even meatless tacos—the options are numerous. But for me, it is always a taco salad. Just start with lettuce and pile the fixings on to your plate and you are set. No dressing needed,…GO TO RECIPE …
Grilled Peach Salad
“An apple is a great thing until you taste a peach” --Mark Twain End of summer is a great time to find delicious ripe peaches. You can make this salad with raw peaches as well, however grilling them briefly will bring out extra sweetness! 2 peaches 4 large handfuls wild arugula 1/3 lb. Thinly sliced prosciutto, fat trimmed 1/3 cup crumbled goat cheese 4 T. Extra virgin olive oil 3 T. Aged balsamic vinegar Slice peaches into 1/4” wedges and grill…GO TO RECIPE …
