roasted radish + garlic salad with coconut milk dressing

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salad is one of those go-to dinners that doesn't take much preparation, or sometimes even much thought.  and for someone without a dishwasher, salads prove to (for the most part) be an easy cleanup.  salad night, is also known as one-bowl-to-clean-night.  creating salads is somewhat of a way for me to clean less, and to have more time at night to get stuff done, like wedding planning.  we're a little under two months away and much of the larger items are taken care of.  we have definitely procrastinated on the smaller things like place cards, table numbers, favors, even our wedding cake and wedding bands.  i have titled myself the most non-bride ever.  my mom calls me "zen bride", i'm not sure how much of that is true, but i'll take it.  frank however gets to see another side of me: the one that wakes up in the middle of the night or at the crack of dawn with a laundry list of things to get done.  he calms me and assures me it will all get done, but when i say!? and then it works itself out.  kind of like this salad.  it kind of just worked itself out; it didn't come from a recipe book, nor was it adapted from another blog.  it was a culmination of what was looking cute at the farmer's market and my dream of a creamy vegan dressing.   

the dressing can be molded and shaped by what you like. don't care for garlic? cut it out and add more shallot.  like a lot of garlic? add more than a couple cloves.  adjust the seasoning to your liking as well as the amount of lemon juice.  next time i would even add a handful of herbs into the mixture, maybe some lemon thyme, or parsley.  

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roasted radish + garlic salad with coconut milk dressing

| serves 2 for dinner, and 4 as a side dish

for the dressing i used full fat canned coconut milk, i'm sure the 'light' coconut milk would work here too.  however, i'm not sure how the boxed coconut milk (So Delicious) would be.  if you use it, please let me know how it turns out.  before i opened the can i shook it well; sometimes the coconut fat and liquid separate.  as for the salad, if you're using fresh young garlic - as i did here - you can use more cloves that with store bought or more mature garlic.  the young garlic is more subtle, and therefore you can use and tolerate more of it.

3.5 ounces radishes (about 2 handfuls) cleaned and sliced lengthwise

1 small head of garlic, peeled and separated (reserve 2 small roasted cloves for the dressing)

2 large handfuls pea shoots, mache, or sprouts, washed and dried

3.5 ounces mixed baby greens, washed and dried

2 small carrots, peeled and cut into matchsticks

1/4 cup cashews, toasted

| for the dressing

1/2 cup full fat coconut milk

2 small garlic cloves, roasted

1 tablespoon shallot, chopped

2 tablespoons olive oil

1 teaspoon fresh lemon juice

salt and pepper to taste

| directions

pre heat the oven to 425°

in a medium bowl, coat the cut radishes and garlic with olive oil and sprinkle with large grain sea salt.  place in oven and cook for 12-15 minutes, rotating halfway through.  let cool.  lower the heat to 350° and toast cashews for 5-6 minutes, until lightly brown and fragrant.  let cool

while radishes are roasting, wash and dry your greens, and cut the carrots

in a large bowl, toss mixed greens, pea shoots, carrots, cooled radishes and garlic.  add dressing and mix.  break up the cashews between your fingers and top the salad with them.  serve and enjoy

| dressing directions

in a miniature food processor, add the coconut milk, olive oil, roasted garlic, shallot, and lemon juice.  puree until smooth.  add salt and pepper to taste (if you don't have a small processor, mince the shallot and garlic by hand and whisk the ingredients until combined.)  let the dressing rest in the refrigerator until ready to use

garlic flatbread with herb-spinach pesto + sprouts

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i could go on forever about spring, about its beauty, its surprises, its gifts.   one of the small changes we see around here is the amount of light we get in our apartment.   every morning we wake up to the sun peering through our bedroom window.  sometimes we complain about how bright it is, but most days we are so thankful for our personal wake-up call.  likewise, the sunsets are beautiful.  living in a small brooklyn neighborhood that sits right on new york harbor provides views of staten island, govenor's island, new jersey, and lower manhattan.  we have been taking advantage of the warmer nights and longer days by starting to run (i should probably say jog, forget that, i should say that i move my legs quicker than when i walk).  the (non) run begins by our apartment and takes us down to a row of piers that overlook both staten island and downtown manhattan.  the few  nights were particularly beautiful, the silhouettes of the trees by us, and the buildings in the city were perfect picture moments. i feel so grateful to live in a place that is able to give us so many of nature's little gifts.  

there are only so many salads i can eat before my jaw starts hurting from chewing.  so i thought to top a flatbread with greens and whatever else that called to me.  flatbread, similarly to pizza, can be topped with whatever you please, which is the best thing about them! they're super adaptable to seasons, occasions, and diets. what's better than that?  in any event, this recipe was adapted from caitlin at Roost, a blog i've followed for a couple of years.  Roost a beautiful blog, one that almost transcends its readers to another place with its beautiful photos and recipes.    

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the flatbread original recipe called for eggs.  i have used eggs before, but my clever fiance suggested i try using flaxseed meal instead.  i tried it and it worked out really well; the bread yields a bit more delicate than the bread with egg, but it is definitely an awesome vegan option! i also added garlic to the dough because i am obsessed with it.  if you're not, that's fine, this recipe is equally as delicious without it.

garlic flatbread with herb-spinach pesto + sprouts

flatbread adapted from Roost

| makes 2 flatbreads

1 1/2 cups almond flour

1/4 teaspoon salt

1/4 teaspoon baking soda

2 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon flaxseed (or 1 egg, room temperature)

3 tablespoons water (for the flax)

| directions

in a large bowl, mix the flour, salt, and baking soda with a fork or whisk

add 1 tablespoon flaxseed meal to 3 tablespoons of water.  mix, and let it rest for about 10 minutes.  once it has thickened, add the flaxseed and the olive oil.  use a wooden spoon or spatula to combine

turn dough out onto a piece of parchment paper, cover with another piece of parchment and roll the dough out to desired thickness.  i rolled mine out to about an 1/8 inch thickness.  gently, pull the parchment paper off the top of the dough.  keeping the bottom parchment paper underneath the dough, transfer to a baking sheet and put in the oven.  bake 12-15 minutes rotating halfway through.  remove from oven

using a spoon, spread pesto all over the flatbread.  return to the oven for 5 more minutes.  remove from oven and top with sprouts.  slice and enjoy

| for the pesto

makes about 2 cups

3 cups spinach, washed, and stems trimmed

1 teaspoon fresh oregano, chopped

1 teaspoon fresh thyme, chopped

1/2 cup pignoli nuts, toasted

1/4 cup olive oil

1/4 teaspoon fine grain sea salt

mini molten chocolate cakes

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normally i'm not into the idea of baking with something that a stranger used however many years ago, but these molds were too cute to pass up.   and when i saw bittman's recipe for chocolate cake using mini molds, and realized that i could adapt it and use gluten free and dairy free ingredients, i knew it was meant to be!  turns out it was.  the adapted recipe worked perfectly and was super delicious without being too rich.  i swapped the butter for coconut oil, the white sugar for coconut palm sugar, and the white flour for oat flour.  if you're vegan i'm not sure how flaxseed meal would work in place of the eggs, but i would love to know if anyone does try it!  however, if you want the original recipe you can find it here.  either way, this is an awesome recipe!  

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mini chocolate molten cake

adapted from Mark Bittman New York Times Magazine - May 5, 2013

| makes 4 small cakes

1/2 cup coconut oil, plus more to oil the molds

4 ounces 70% dark chocolate, coarsely chopped 

4 large eggs, room temperature

1/2 cup coconut palm sugar

2 1/2 teaspoons oat flour

plus flour to dust the molds.  i used coconut flour, but you can use any flour you like

| directions

pre heat oven to 450°

oil and lightly flour your 4 ounce molds (you can use 4 ounce ramekins as well).  tap out the excess flour. and place the molds on a small baking sheet

place the chocolate in a microwave safe bowl and melt the chocolate in 20 second increments until the chocolate is melted and smooth.  add the coconut oil, stir until melted

in a medium bowl, beat 2 of the eggs with 2 of the yolks (dispose of 2 of the egg whites) and add the sugar.  using a whisk, beat the eggs and  sugar together for a minute - mixture will be frothy.  add the egg mixture plus the 2 1/2 teaspoons of flour, to the melted chocolate and coconut oil.  beat until combined

divide the batter among the molds. bake for 8 - 10 minutes, the cakes will puffed up a bit.  let them sit for a few minutes before you invert them onto a plate.  let the upside down mold sit on the plate for about 10 minutes before you lift it off.  

serve immediately and enjoy!

mother's day + cupcakes

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mary is a woman who got married early, had two children in her twenties, decided to go to college with two littles at home, and get her doctorate in clinical psychology.  in short, mary is an inspiration to us all.  so many times i find myself thinking things are not possible, that there isn't enough time, but i am reminded that she accomplished so many things without the time that many of us take for granted.  she had a partner in her life that was supportive and understanding of her goals and dreams.  and she had two children who looked up to her and were so proud of her.  mary, my mama, is the strongest woman i know, and i love her  deeply.  i love, and celebrate her each and everyday, and especially today, on mother's day.   

the cupcakes here are gluten free and dairy free.  i know that the list of ingredients below are foreign to some.  if that is the case then i suggest using a recipe that you are familiar with.  but the coconut buttercream frosting is not to be missed! in my opinion it is one of the most delicious frostings i have ever tasted.  the coconut butter makes the frosting creamy, while the coconut flour and arrowroot powder thicken it, and give it substance.  i'm looking forward to using this frosting in the future for all sorts of cakes.

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vanilla + cocoa cupcakes

slightly adapted from Elana's Pantry

| makes 12

1/2 cup coconut flour

1/2 teaspoon fine grain sea salt

1/4 teaspoon baking soda

6 eggs, room temperature

1/2 cup grapeseed oil

1/2 raw agave nectar

1 tablespoon vanilla extract

1 tablespoon cocoa powder (optional)

2 tablespoons dried lavender (optional)

| directions

pre heat oven to 350°

line a muffin tin with liners (or oil the tin)

in a medium bowl, combine the coconut flour, salt, and baking soda

in a large bowl, combine the eggs, oil, agave, and vanilla

mix the wet ingredients into the dry, with a hand held mixer until smooth

divide the mixture into two bowls - for cocoa cupcakes, add the cocoa powder to one bowl, mix until combined

pour batters into lined muffin tin, filling them 3/4 of the way

bake for 20 minutes rotating them halfway through

cool completely and top with coconut buttercream frosting

coconut buttercream frosting

slightly adapted from The Spunky Coconut

1/4 cup + 2 tablespoons coconut butter

3/4 cup coconut cream

1/2 cup + 1 tablespoon agave

1 1/2 teaspoons vanilla extract

1/4 cup + 2 tablespoons coconut flour

1/4 cup  + 2 tablespoons arrowroot powder

| directions

blend ingredients with a handheld mixture until combined and smooth

pour frosting into a piping bag, and decorate.  top with dried lavender and enjoy!

| top photo taken by frank love (flovephotography.com) on polaroid type 59 |

oat waffles + roasted rhubarb compote

waffle recipes are a dime a dozen.  i know this.  but a few weeks back i came across a recipe that highlighted buttermilk soaked rolled oats as its main ingredient.  i thought this was a brilliant idea, so i started playing around with flours and ingredients i commonly use to make this recipe.  i wasn't sure how i would like the rolled oats in the waffles, i thought that perhaps they would be a textural distraction from what waffles are usually all about.  i found that the oats actually provided the waffles with a texture and taste that (in my opinion) brought the waffles to a different level.  but i am saying this as a person who doesn't like breakfast items too sweet or buttery.  i like waffles and pancakes a bit on the grain(y) side.   

the roasted rhubarb was something that i've never made before.  i adapted a recipe i saw in bon appetit magazine, using the ingredients i commonly bake and cook with.  it first caught my attention when i read that the recipe called for bourbon.  a little bourbon in the morning wouldn't hurt, right?  exactly.  as the short ingredient list went on i realized that it would be easy to adapt to my likes and preferences.  as it turned out the combination of the waffles and roasted rhubarb was great: the sourness of the rhubarb (i only added a little agave to it) went well with the delicate sweetness of the waffles.  i understand that some people may not like the sourness of the rhubarb, if that's the case just add more agave (or sugar) to your liking.  

oat waffles + roasted rhubarb compote

| makes 4 waffles

1/2 cup gluten free old fashioned rolled oats

1/2 cup vegan buttermilk

2 eggs, room temperature 

2 tablespoons coconut oil, soft - not melted

2 tablespoons raw agave nectar

1 teaspoon vanilla extract

1/2 cup almond flour

1/4 teaspoon baking soda

1/4 teaspoon fine grain sea salt

| for the compote

adapted from bon appetit

makes ~ 1 cup

1 rhubarb stalk, trimmed and cut into 1 inch pieces

1 tablespoon bourbon (or water)

1 tablespoon raw agave nectar (plus more to taste)

1 inch piece of vanilla bean scraped

1 teaspoon arrowroot powder

2 tablespoons chopped pistachios (optional)

| directions

start by soaking the 1/2 cup rolled oats with the 1/2 cup of buttermilk.  let it soak until the oats are puffy and the milk is absorbed, about 1 hour

while the oats are soaking, prepare the compote

pre heat the oven to 425°

place the cut rhubarb, bourbon, agave, and vanilla bean into a medium sized bowl - combine.  then add the arrowroot powder and combine thoroughly. prepare a 12" x 12" piece of tin foil or parchment paper and round the sides to make a cup. transfer your mixture into the foil cup and crimp edges so the liquid doesn't escape.  place on a rimmed baking sheet and bake in the oven for 10-12 minutes

in a large bowl, whisk the soaked oats, eggs, coconut oil, agave, and vanilla extract

in a small bowl, combine the almond flour, baking soda, and salt - whisk until combined

at this point heat your waffle iron to your desired temperature, i would say at about a medium heat (my waffle iron goes up to 5, so therefore i heated mine to 3) - just remember, almond flour has a higher burning rate than grain flours.  i set mine at a lower temperature for the first couple minutes and then kicked up the heat for the last minute to crisp the edges

add the wet ingredients into the dry and mix until just combined

using a 1/4 cup measure, pour the batter onto your waffle iron - you may need more or less depending on the size and make of your waffle iron.  repeat with the rest of the batter

serve the waffles with a healthy dollop of the roasted rhubarb and top with crushed pistachios.  enjoy

asparagus with shallot vinaigrette + crisp lemon zest

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these little beauties were all over the place at the farmer's market over the weekend.  and while i don't wait until asparagus season to cook with them, they are a whole lot cuter and tastier than the kind you find at the supermarket.  it was kind of hard to narrow down an asparagus recipe to share here.  there are so many wonderful things asparagus is good for, but i chose to share a recipe that i made all summer long last year.  it's a great warm weather dish, that can be served warm or cold. 

the original recipe was from the new york times, from last april.  i changed it around a bit to my liking,  and also added some crispy lemon zest for additional flavor.  the oil used to fry the lemon zest was reserved for the vinaigrette.  likewise, you can regular olive oil and the dressing will taste just as good.  this recipe will make extra vinaigrette which can be used to dress any salad, or as a dipping sauce for vegetables.  

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asparagus with shallot vinaigrette + crisp lemon zest 

adapted from the new york times - april 27, 2012

| serves 4

1 bunch asparagus (1-1 1/2 pounds), bottoms trimmed

half of a shallot, minced

1 tablespoon apple cider vinegar

1 tablespoon good dijon mustard (i use Maille)

2 tablespoons olive oil

1 teaspoon fresh chives, chopped

1 lemon, skin peeled

salt and fresh ground pepper

| directions

heat a small skillet on medium high with the olive oil.  using a vegetable peeler, remove the rind from the lemon.  then slice the pieces into matchsticks.  add the matchsticks to the hot oil; cook for about 10 seconds - until the lemon starts curling.  using tongs, remove the lemon and place on a paper towel to remove extra oil.  (do not discard the oil in the pan, you will use this in the vinaigrette.)  let the lemon peel cool

to make the vinaigrette, place the minced shallot in a small bowl, add the vinegar, and a pinch of salt; let the mixture sit for about 5 minutes.  stir in the mustard, then whisk in the lemon olive oil.  season with salt and pepper to taste

heat a large skillet on medium, coat pan with olive oil.  while pan is heating, snap off and discard the tough bottoms of the asparagus.  add the asparagus to the hot pan; cook for 10-12 minutes depending on how thin or thick your asparagus is.  place cooked asparagus on a platter and spoon the vinaigrette over them.  garnish with chives and fried lemon zest.  enjoy

cityscapes

blueberry nut + seed bars

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maybe because i'm slightly obsessed with granola bars, and other kinds of bars, but i've noticed such an increase of them over the past decade.   as i kid i remember seeing kudos bars, quaker oatmeal bars, nature's valley bars, etc.  as i got older there i saw protein bars, energy bars, fiber bars, bars for specific people, like toddlers and people over the age of 55.  there are weight loss bars, and bars that replace meals.  one thing they all have in common are a laundry list of ingredients and additives.  a few years ago  i was reading a raw food cookbook where the author mentioned that the shorter the list of ingredients the better.  since then i have become more aware at the grocery store or prepared food stores and counters, of how many things are being added into what i am eating.  it doesn't exactly govern everything i put in my mouth, but it is definitely a good thing to keep in mind.  

which is what brings me to these bars.  i guess i would say they're a take on a kind bar.  these actually have a shorter list of ingredients and are just as good!  these blueberry nut + seed bars are a basic recipe, one that can definitely accomodate any fruit or ingredient of your liking.  play around, add what you like, and enjoy.

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blueberry nut + seed bars

| makes about 12 bars

1/2 cup raw almonds

1/4 cup raw pecans

1/4 cup raw walnuts

1/2 sunflower seeds

1/3 cup dried blueberries

1/4 cup raw agave nectar

1/4 teaspoon cinnamon

a pinch of cardamom

a few pinches of fine grain sea salt

| directions

pre heat oven to 325°

line an 8x8 inch pan with parchment or tin foil.  lightly coat the parchment with coconut oil ( you can also use olive oil)

combine the nuts in a food processor and pulse until coarsely chopped (don't over chop, you dont want too many tiny pieces)

in large bowl, mix the chopped nuts add the agave nectar and mix until the nuts are coated.  add the blueberries, spices, and salt. mix until combined

pour mixture out into the lined pan.  using the back of a spatula, press the mixture down into the corners and sides of pan.  make sure that it's even

place in the oven and bake for 15-18 minutes rotating halfway through

let the bars cool.  they will not completely harden until they are thoroughly cooled.  enjoy

almond butter mocha chip cookies

i have been using almond butter more and more in every day things, and i've come to like it more than peanut butter (well, sometimes i like it more).  usually i buy a small jar, as almond butter is super expensive.  but this time around i decided i was going to make my own.  i was really inspired by this blog post and this one, and thought i would give it a try.  no one warned me of the insanely loud (wake-the-dead) noise my food processor would make in the first few seconds of grinding.  it was so loud that i moved the processor across to the other side of the apartment and put it on top of an ottoman to hopefully drown out some of the noise.  at first the almonds become this big unruly lump, then they begin to come together.  after about 10-12, you will notice that the engine of your food processor will get quite warm, at this point you're seeing the almonds turn into butter.  it's a really cool process to watch.  i'm not sure i would do this weekly (for fear of the food processor exploding), but it was definitely worth it!

these cookies were really inspired by a recipe that used bananas both as a binder and a sweetener.  however, almond butter, unless sweetened, is not so sweet.  therefore, i played around a couple different times, with a few different flavors.  the result is a really good cookie! it's almost brownie-like, but not as rich.  the cookies are made with almond flour and oat flour, but you can substitute those for whatever flours you like.  just be careful of the dry to wet ratio if you're planning on using sugar, you may want to add more almond butter or even almond milk if your batter is too dry or thick.   

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almond butter  + mocha chip cookies

 makes about 20 cookies

1 cup almond butter

1/2 cup raw agave nectar

1/4 cup coconut oil, softened

1 teaspoon vanilla

1 cup oat flour

1/2 cup almond flour

1/4 cup unsweetened cocoa powder

2 teaspoons finely ground decaffeinated espresso

1 teaspoon baking powder

1/2 teaspoon salt + a pinch more (if you're using store bought almond butter, take note of how much added sodium there is.  you don't want to be doubling the amount of salt)

5 - 6 ounces 70% cacao dark chocolate, roughly chopped

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directions

pre heat oven to 350°

line 2 baking sheets with parchment paper

· in a large bowl, combine the flours, cocoa powder, espresso, baking powder, and salt.  set aside

· in a medium bowl, combine the almond butter, coconut oil, and agave

· add the wet ingredients to the dry and combine until ingredients are mixed.  add chocolate chunks

· using a tablespoon measure, scoop out the batter forming balls.  place on baking sheets leaving about 2 inches between each ball

· bake for 10-12 minutes rotating halfway through

enjoy!

blossoms + brooklyn

rose sugar doughnuts

doughnuts have never really been my thing unless they were freshly made, with a side of hot apple cider.  growing up there was a small family-run farm in the next town over.  my family would go there occasionally during the fall to get seasonal new york apples.  from what i can remember there were only apple orchards, but they had a small indoor shop that had vegetables, homemade pies, different flavored "candy canes", and of course doughnuts that were made right there in front of you.  you would eat them as they came out of the fryer, dunked into cinnamon sugar, with a cup of hot apple cider.

a few weeks ago heidi, from 101 cookbooks posted a recipe for berry muffins with a rose cinnamon sugar.  i thought the idea of this rose sugar was so clever that i thought for weeks how i was going to incorporate it into a recipe of mine.  frank had recently bought me a doughnut pan (i know, the doughnuts they produce are far less exciting than the fried ones, but you guessed it, they are way healthier) and i had been playing around with a couple doughnut batter recipes.  the first time i didn't crush the rose petals enough and frank awkwardly  ate the doughnut as petals stuck to his lip.  the second time, i pulsed them in a food processor.  the result was perfect.

doughnuts | makes 6

1/2 cup almond flour

3/4 cup oat flour

1 teaspoon baking powder

1/2 teaspoon fine grain sea salt

2 eggs

1 teaspoon vanilla extract

1/2 cup unsweetened almond milk

2 teaspoons rose water (optional)

3 tablespoons raw agave nectar

coconut oil for the pan

// rose sugar

adapted from 101 cookbooks

1 tablespoon slivered almonds, toasted and cooled

1/4 cup coconut palm sugar

5-8 dried edible roses

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directions

pre heat oven to 350°

with coconut oil, grease a doughnut pan using your fingers or a pastry brush

in a large bowl, sift the almond flour, oat flour, baking powder and saltin a medium bowl, whisk the eggs with the vanilla extract, almond milk, rose water, and agave nectar - stir to combine

add the wet ingredients to the dry

transfer the batter to a batter bowl or spouted measuring bowl, fill each doughnut mold 3/4 of the way up

place in oven, bake for 15 minutes rotating halfway through.  remove from oven and let cool completely

while the doughnuts are cooling, place the coconut palm sugar in a food processor, process until the granules turn into a dust.  add the toasted almonds and pulse until coarsely ground.  add the dried roses, pulse until coarsely ground

when doughnuts are cooled all the way through, dip the doughnut tops into the rose sugar.  similarly, you can roll the entire doughnut in the sugar, depends on what your preference is.  enjoy!

 

getting closer

this past thursday night, frank and his fellow co-workers at the Impossible Project , were featured in an Impossible staff show.  some their awesome photos are below.  for those of you not aware, the Impossible Project is a company that is slowly but surely re-introducing the world to instant film, i.e. Polaroid film.  as you can see from the the images below, the film produces a really great vintage-y picture.  but anyone out there who still owns a Polaroid camera should give the film a shot (no pun intended).

in other news, me and frank are in the midst of the pre-wedding craze.  on saturday we had a cake tasting at babycakes in the city.  we got to taste some pretty amazing things including a chocolate cupcake, a vanilla cupcake, a mocha frosting brownie cupcake (which was the most amazing thing i've tasted in a long while!), two different doughnuts, and a chocolate chip cookie sandwich.  whew, i hadn't had that many sweets in a long time. if you're ever able to sample the gluten free and vegan goodies from babycakes please do so, i highly recommend them.

some pretty sprouts at the farmer's market.

this is dry dock, our local wine and spirits store.  this past wednesday they returned to their original storefront that had gotten damaged during hurricane sandy back in october.  we're super happy to seem them back!

crispy spring garlic + yam salad

sometimes ideas of recipes come to me.  other times i need to search high and low for inspiration.  i really don't like making something just to make it.  i prefer to be inspired by an ingredient, or an idea.  usually these ideas get stuck in my head until i figure them out. having gluten and dairy intolerances can get in the way of making an ordinary recipe, but that is part of the fun.  i love finding interesting recipes, making substitutions, and producing something that is within the confines of what my body can tolerate.  i really take joy in finding ways of making food tasty and yummy and the best i can possibly make it.   having this blog has let me be creative in so many ways that i wouldn't have been in my non-blog life.  big thanks to supportive people out there. i've been making a lot of recipes lately revolving around ingredients that i see at the farmer's markets.  i never saw myself as someone who cooks only with what is in season.  however, i'm finding that one ingredient can inspire an entire dish if you you let it.  the ingredient of choice this time around was spring garlic.  i thought they were so beautiful, and i immediately had recipes running through my head.  the spring garlic has a similar taste and smell to garlic cloves, but the texture is more onion-like.  i've sautéed them, roasted them, and eaten them raw (i encourage only people who really love garlic to do this), all yielding awesome results.

crispy spring garlic + yam salad

inspired by Adina Niemerow - Food & Wine, March 2012

serves 2

1 large white yam or sweet potato, cut into 2-by-1/3- inch sticks

1 1/2 cups miner's lettuce (you can substitute mung sprouts, or adzuki sprouts,or any other seasonal sprout)

2 cups packed lettuce greens

1 small cucumber, cut into 1/2 inch dice

6 stalks spring garlic, bulbs finely sliced, greens discarded (scallions will work too)

1 ripe avocado, sliced

1 tablespoon sunflower seeds, toasted

1 teaspoon sesame seeds, toasted

3 tablespoons olive oil

large grain sea salt

// dressing

1 tablespoon fresh lemon juice

1 1/2 teaspoons balsamic vinegar

1 1/2 teaspoons low sodium tamari

1/2 teaspoon honey

2 tablespoons olive oil

// directions

pre heat oven to 375°

line a baking sheet with parchment paper

in a bowl, toss the potato sticks with about 2 tablespoons of olive oil (use more if needed), and a couple pinches of large grain salt.  turn out onto baking sheet and bake for 30-35 minutes, until crisp and lightly browned - flip them over every 10-15 minutes. remove and let cool

while the potatoes are baking, heat a skillet on medium.  coat pan with olive oil.  add sliced garlic, and sauté until crispy - about 8 minutes. remove from heat and drain the garlic on a paper towel to remove excess oil

in a small bowl, combine the lemon juice, balsamic, tamari, and honey with the olive oil

in a large bowl, combine the lettuces, cucumbers, crispy garlic, baked yams, and sliced avocado with the dressing.  sprinkle with seed mixture, serve and enjoy

ramp + herb frittata

eggs in general are not the most interesting thing to talk about.  so instead i'm going to talk about the plethora of amazing produce that was at the farmer's market this weekend.  there were all sorts of greens: mugwort, miner's lettuce, mustard greens, tatsoi (which i learned is a variation of mustard spinach), watercress, and ramps.  out of all the greens i came across i chose to incorporate ramps into my dish because of their subtle onion flavor, and because their greens (unlike some other onion plants) can be eaten and enjoyed.  i decided to use parsley and thyme because that's what i had that was fresh.  this was the first time i used yogurt instead of milk.  i was pleasantly surprised by the end result: the egg had a soft, creamy texture, and was really light.  i used unsweetened soy yogurt, but i could see how greek yogurt would add an even greater flavor.  this is one of those recipes you can add to, and play around with ingredients.  so please do : )

1 bunch ramps, trimmed, bulbs sliced, and greens chopped (reserve some greens or garnish)

1 small shallot, minced

1/4 cup fresh herbs (parsley, thyme, tarragon, cilantro), chopped

5 eggs

1/2 cup yogurt (i used soy yogurt, but greek yogurt would be delicious as well)

salt and pepper to taste

// directions

pre heat oven to 350°

in a medium bowl, mix eggs with chopped herbs, yogurt, salt and pepper.  let the mixture sit for about 30 minutes

in an oven proof skillet, heat olive oil over a medium heat.  (i took a pastry brush and coated the sides of the skillet, so that way the eggs wouldn't stick when i added them later on.) add ramp bulbs and shallots.  cook for 5 minutes.  add ramp greens and cook until wilted - about 2 minutes

add the eggs to the skillet, turn down the heat to medium low.  let the eggs set a bit; until the sides are solid and the top is set and maybe a little jiggly

transfer the skillet to the pre heated oven.  bake for 7-10 minutes.  eggs should be set and fluffy.  cut, serve, and enjoy

sunset walk

huevos rancheros + black bean puree

as i've gotten older i have come appreciate different flavors and textures coming together in one dish.  that said, for a long time i stuck to eating a limited amount of food because of my dislike for so many things out there.  so, if you asked me a few years ago if i would eat eggs with beans and avocado, my answer would be "absolutely not!"   this dish is composed of a bunch of ingredients i wasn't too familiar with, mostly black beans.  i'm not a bean person.  i don't like them cooked, baked. fried, nothing.  but i really liked the idea of making a puree out of them, much like making hummus out of chickpeas.  but i wanted somewhat of a molé sauce flavor, kind of like the sauce frank and i get at our favorite mexican restaurant.  therefore, i added nuts, seeds, some garlic and shallot, and even cinnamon to bring out the molé tastes and tones.  the puree has quickly turned into one of my favorite things.  it has a distinctly sweet and savory flavor which i  look forward to pairing with other dishes.

i chose to make the huevos rancheros with poached eggs.  my  blogger-friend, edelyn over at egeedee.wordpress.com, posted an amazing looking poached egg recipe.   since then i have been honing my poaching skills and i think they've gotten good enough to offer the rest of the world some advice on egg poaching.  anyhoo, you can scramble your eggs, fry them, soft boil them, whatever makes you happy.  it will all taste good with what's going on here.

·· black bean puree ··

2/3 cup dry black beans, soaked and cooked

1 shallot, chopped

2 garlic cloves, chopped

1 tablespoon sliced almonds (if you're using whole almonds you may want to toast them in the oven)

1 tablespoon pepitas

1 teaspoon sesame seeds

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 - 1/2 teaspoon crushed red pepper flakes (add more or less depending on your preference)

3-4 peppercorns

1/8 teaspoon cinnamon

1/4 cup reserved water from the beans (if you're using canned beans lukewarm tap water will work)

2 tablespoons olive oil, plus more for sautéing

2 tablespoons fresh lemon juice

fine ground sea salt

·· directions ··

soak your bean overnight (in a bowl, cover the black beans with a couple inches of water.  they will expand and soak up some water, so use more water than less.)

drain and rinse the soaked beans.  place them in a saucepan with a couple inches of water covering them.  bring the water to a boil and simmer the beans until they are cooked through and tender - about 20 - 25 minutes (it might take longer depending what kind of beans you are using.)  drain beans and let them cool.  *don't forget to reserve 1/4 cup of cooking water

while the beans are cooking, heat a skillet on medium heat.  once hot, add a layer of olive oil.  add the shallot - cook for 3-4 minutes stirring often.  next, add the garlic - cook 2-3 minutes, stirring often.  add the almonds, pepitas, and sesame seeds.  cook until the nuts and seeds are lightly toasted and fragrant (you may need to adjust the heat on your stove, as you don't want the shallot or garlic to burn) about 7-10 minutes.  remove from heat

in a food processor, combine cooled beans, shallot and nut mixture, olive oil, lemon juice, and spices.  as the mixture is blending, drizzle the reserved water in a little bit at a time until you have reached desired consistency.  add salt to taste

transfer the puree to a bowl and let it rest in the refrigerator for at least 30 minutes, more if you can

·· huevos rancheros ··

// serves 2

2 mini tortillas

2 eggs, room temperature

1/4 cup black bean puree

1 ripe avocado, sliced

1 tablespoon fresh cilantro, chopped

sea salt

fresh ground pepper

hot sauce to taste

·· directions ··

pre heat oven to 350°

prepare a baking sheet with parchment or tin foil

toast tortillas in the oven for 5 minutes.  remove from oven, turn down the temperature to 200°.  slather the tortilla with black bean puree.  transfer back to baking sheet and keep warm in the oven

bring a pot of water with about a tablespoon of vinegar to a simmer.  while the water is heating crack each egg into a small bowl or cup.  just before the water starts to boil, use a spatula to make a vortex.  (the spinning water helps the egg white to form a "shell" around the yolk.)   gently slide the egg into the water, let it simmer for a few minutes.  i don't like my eggs too runny, so i poached them for about 4-5 minutes.  if you like yours runny, poach for 3-4 minutes.  remove the egg with a slotted spoon and place on a paper towel to drain.  repeat with the other egg

remove tortillas from oven and top with poached egg, sliced avocado, cilantro, salt, pepper, and hot sauce.  enjoy :)

cocoa banana bread

yes, i know, not another banana bread recipe.  but this one, at least for me, is different.  i have yet to see, or come up with a gluten free banana bread using nutrient rich flours.  unlike most gluten free flours, oat flour, buckwheat flour, and almond flour, are easier to digest, and have nutrients and minerals that are beneficial to your body.  health aside, i really enjoy a good banana bread.  there's a place across the street from us that has a chocolate or cocoa banana bread that is insanely good.  frank would often get a slice, and give me some bites.  since then i have been thinking about that bread and trying to recreate it.  this is the closest i've come, and i hope you enjoy it.

the original recipe does not include cocoa powder or chocolate, so  i made some changes.  since i was adding cocoa powder (which is quite dry) i reduced the amount of flaxmeal by a tablespoon.  also, i used agave in place of honey, and used a little less than what was called for. in addition, i reduced the amount of vanilla extract  because i was adding chocolate.  if you're wanting to make cocoa banana bread and you aren't gluten free, or don't have the flours listed above, you can easily add cocoa powder and chocolate to your go-to banana bread recipe.

recipe adapted from Edible Perspective

makes one loaf

·· ingredients ··

1 cup oat flour

3/4 cup buckwheat flour

1/2 cup almond flour

1/3 cup cocoa powder (reserve one tablespoon for dusting)

1 tablespoons ground flaxmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine grain sea salt

2 ripe/overripe bananas, mashed

2 eggs, room temperature

1/4 cup raw agave nectar

1/4 unsweetened almond milk

3 tablespoons coconut oil, melted

3 tablespoons unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup chopped walnuts

1.5 oz dark chocolate (70% cacao), chopped

·· directions ··

pre heat oven to 350º

grease and line a 8x4" loaf pan with parchment paper

in a large bowl, sift the dry ingredients and mix until combined (walnuts and dark chocolate excluded)

in a medium bowl,  mix the wet ingredients until combined

mix the wet ingredients into the dry, and mix until combined.  fold the walnuts and dark chocolate into the batter

using a spatula, guide the batter into the loaf pan and evenly spread to edges

bake for 35-40 minutes, until a cake tester comes out semi clean - some spots will come out more chocolatey than others because of the chopped chocolate

let it cool on a baking rack for at least 30 minutes.  dust with cocoa powder, serve and enjoy

ring dings, revisited

growing up my parents would rarely let my brother or i eat anything with the label "drake's cakes" or "hostess" probably because those words were synonymous with junk food.   as a kid i never understood why they were so opposed to twinkies, ring dings, ding dongs, what have you.  however, as an adult who cares what i put in my body, i totally get it.  but, like any other person, i still crave a moist chocolate cake - perhaps with some cream - and a chocolate shell.   in order to get a slightly (dare i say) healthier version, i combined a couple of recipes.  the cake is gluten free, and grain free, and is made with coconut flour.  similarly, you can use your favorite chocolate cupcake recipe, or chocolate cake recipe, to make these.  i covered only the tops of the cakes with a chocolate shell because i didn't want it to be too sweet or heavy.  but if you like it more chocolatey by all means cover the sides of the cake.  these are really simple to make, and needless to say, really yummy.

· for the cakes ·

recipe adapted from Elana's Pantry

1/4 cup coconut flour

1/4 cup cocoa powder

1/4 teaspoon fine grain sea salt

1/2 teaspoon baking soda

3 eggs, room temperature

1/4 coconut oil, melted and cooled

1/2 cup agave nectar

· for the cream ·

adapted from Comfy Belly

6 tablespoons vegetable shortening

2 1/2 - 3 tablespoons agave nectar (honey or confectioners sugar will work as well

3/4 teaspoon vanilla extract

· for the chocolate shell ·

1/4 cup dark chocolate chips (65% - 70%)

1 teaspoon coconut oil

· directions ·

pre heat oven to 375º

line a cupcake tin with 10 liners, or coat with oil/butter

in a medium sized bowl, combine the coconut flour, cocoa powder, salt and baking soda

in a large bowl, combine eggs, melted coconut oil, and agave.  add the dry ingredients to the wet - mix until thoroughly combined

using a spoon or ladle, fill the cupcake tins with the batter using a little less than a 1/4 cup measurement

bake for 20-24 minutes, rotating the tin halfway through.  allow to cool

while the cakes are cooling, use a spatula to combine the shortening, agave, and vanilla - combine until fluffy

in a microwave safe bowl, melt the chocolate chips in 20 seconds intervals, making sure the chocolate doesn't burn.  once the chocolate is melted, add the coconut oil and mix until combined

fill a piping bag with the cream.  fill each cake, you will know it's enough when the cake gets a little plump (a bit may squeeze out the top, that's ok, just wipe it off before you coat with chocolate)

*if you don't have a piping bag: use a small spoon, scoop a coned shaped portion from the bottom of the cake.  using the small spoon, fill the hole with the cream.  replace the cake that was scooped out.  repeat with the other cakes

using a pastry brush, top each cake with as much of the melted chocolate as you prefer, let chocolate set at room temp, or in the refrigerator for about 10 minutes.  serve and enjoy

roasted market salad

spring is definitely being felt here in nyc.  the past week we have had temperatures coming close to 60°!  after the winter we've had those temps feel amazing.  this past weekend frank and i were able to relax for a little while at our neighborhood park that overlooks new york harbor and the lovely lady liberty (statue of liberty).  we enjoyed the sun's warmth; frank reading the newspaper, and me trying to soak up as much vitamin d as i possibly could.  it was a couple hours much needed.   just enough to forget the cold days that are behind us, and to remind us of the warmer ones that lie ahead.

most of the farmer's markets here (at least in brooklyn) are year round.  but you notice that as soon as spring hits the vendors are carrying things are actually green! i think i went a little overboard on shoots and sprouts this time.  a vendor had buckets upon buckets of the most beautiful looking little sprouts, i would have bought them all if i could! one of our favorite vendors that we usually see in brooklyn was there (we call him the "potato man" because he's the only person to carry our white yams that we're obsessed with), and he brought with him these awesome spring shallots (pictured above).  alone and raw the shallots are quite tasty, but roasted with some olive oil and salt, and these onions are really good!

the ingredients in the salad were inspired by what i saw at the market; what was fresh, and in season.  i understand that not everyone has a farmer's market in their neighborhood. so if you're wanting to make a roasted vegetable salad, use what looks good to you, or what veggies you like, and go from there.

• for the salad •

1 bunch baby carrots, cut lengthwise

4.5 oz asparagus, rinsed and bottoms trimmed

2 oz spring onions, rinsed and bottoms trimmed

1 tablespoon olive oil (for roasting)

2 teaspoons thyme (i used dried, but if you have fresh thyme 3-5 sprigs)

2 teaspoons parsley

large grain sea salt to taste

fresh ground pepper

3.5 oz pea shoots, sprouts, and baby spring greens (likewise, you can use mesclun or any other greens)

• poppy seed vinaigrette  •

2 tablespoons shallot (about 1 shallot), chopped

2 tablespoons apple cider vinegar

2 teaspoons good dijon mustard

1/4 teaspoon fine grain sea salt

1/2 cup olive oil

1 1/2 teaspoons poppy seeds

• directions •

pre heat oven to 400°

line a rimmed baking sheet with parchment paper

in a mixing bowl, combine the carrots with some of the olive oil, thyme, parsley, salt and pepper. (i don't give a precise amount of each, because it really depends on your preference.) turn out onto the prepared baking sheet and place in oven.  time the carrots for 15 minutes

while the carrots are baking, toss the asparagus in the same mixing bowl with olive oil, thyme, parsley, salt and pepper.  after the 15 minutes, place the asparagus onto the baking sheet with the carrots, toss gently - turn timer to 5 minutes

in the mixing bowl, combine the onions with the last of the olive oil, thyme, parsley, salt and pepper.  add onions to the baking sheet, toss the vegetables again - return the pan to the oven, lower the temperature to 375° and time for 15 minutes

the vegetables should be lightly browned when ready (you may need to adjust the cook time depending on your oven).  remove from the oven and let cool

while the veggies are cooling, make your dressing (i made the dressing a couple days in advance, so you can totally do this whenever). combine all the dressing ingredients, except the poppy  seeds,  in a small (or large) food processor and blend until the ingredients are combined and smooth.  pour into a container and add the poppy seeds, mix to combine

in a large bowl, combine your greens with some dressing to coat.  add the roasted veggies and drizzle with more dressing.  serve and enjoy

spring · spring · spring