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Recipe: The Roasted Everything Salad

the roasted everything salad

roasted fruit and vegetable salad

roasted chicken, broccoli, shallot and apply salad

There’s a constant battle that has happened in my household for years, one that at times has threatened to drive the thickest of wedges between us. It’s over salad. And yes, okay, I’m being a little dramatic, but I’m not being dramatic when I tell you that Joe and I have argued about salad many, many times. You see, sometimes he gets on these workout and paleo diet kicks. I do not like said paleo diet kicks. I like cheese and often gluten and the occasional bowl of ice cream. When Joe gets on a kick though, he sometimes wants to go cold turkey. And the easiest thing that he can eat is a big, green salad.

Unlike paleo diet kicks, I DO like salad. I just don’t usually like it for dinner, night after night. Which is where the wedge comes in. But recently, I’ve discovered the secret — the salad peace treaty, if you will — to making all salads delectable and completely, utterly satisfying. Just roast everything you put in it. It’s kind of obvious, now that I think about, since I’ve been roasting various elements of salads for years. But this past weekend, I made us a salad with ingredients that wouldn’t make a lot of sense together raw, but when they were all roasted, tasted delicious.

The great news about The Roasted Everything Salad is that it’s completely customizable to the season, and whatever you have on hand. In the summer, I think this would taste awesome with roasted apricots or peaches and some roasted pork tenderloin. In the fall, go for the butternut squash and Brussels sprouts. You can literally roast any meat, fruit or vegetable and throw it in. Veggies and fruits especially get so concentrated, caramelized, and savory when roasted, so even a paltry vegetable like cauliflower is taken to a whole ‘nother level with roasting. You can vary the flavors by adding different herbs during the roasting process, and of course, switch out vinegars to make the dressing taste different. It’s kind of great!

Sunday I made us a salad with roasted chicken thighs, roasted broccoli, roasted apples, roasted lemon, roasted almonds, and roasted shallots. The only thing that’s not roasted in a roasted salad is of course, the greens. Though, if you used a really hearty green like curly kale, I kind of think that would taste good too. Here’s what I did for my roasted salad: Read more »

Cocktail Recipe: The Whiskey Smash

recipe whiskey smash

idea for st patricks day cocktail

whiskey smash recipe

Joe first introduced me to the whiskey smash when we were living in San Francisco. We were out somewhere, he saw one on the menu, and told me we had to try it. I had never heard of it, but as it turns out, it’s a pretty classic and historic cocktail — I always give bartenders double points if they know it! What’s in it? It’s kind of like if a whiskey sour and a mint julep got married and had the most delicious, refreshing baby (wait, does that sound weird?). The cocktail consists of muddled lemon, simple syrup, and mint, topped with bourbon or whiskey, shaken, and then poured over copious amounts of crushed ice. And emphasis on the copious. I have found that this is the kind of drink that tastes better icy cold, and oddly enough, I really think that crushed ice enhances the flavor versus cubed (it just does!).

Think you don’t like whiskey based drinks? I’d say give it a try! I find that with the lemon and syrup, this drink is wonderfully refreshing and not smoky or heavy at all. It’s the perfect thing when the weather is warm. And, if you want to theme it to St. Patrick’s Day (which is this coming Monday!), you could try swapping out the bourbon for a smooth Irish whiskey. Go for it!

PS – If you live in San Francisco, serious research has proven that the bar at Spruce has the best whiskey smash in the city. I’m telling you, it’s all about the ice. Here’s how you make it:   Read more »

Recipe: Turkey Meatball and Vegetable Soup with Pesto

Turkey Meatball Soup with Veggies and Pesto

Soups really are the super hero of anyone’s kitchen. They’re fast, simple, and with the right ingredients, can be packed with nutrition. They last for days (hello, easy lunch time ideas!) and also allow you to clean out your fridge of any items that are on their last leg. In fact, sometimes that’s how the best soups come to life. A little of this, a little of that, and you end up with something that’s deeply satisfying.

Case in point: this soup, with turkey meatballs and lots of green vegetables. A random, motley mix, with an end result that is surprisingly delicious. I almost named this soup ‘Pesto Caldo Verde’, just because it’s so verdantly green — you know it’s got to be pretty good for you. You can switch up this recipe by using whatever type of meat you want for the meatballs, and adding in whatever other vegetables you have on hand — potatoes, celery, cabbage, peas, really anything. Full confession: when I took the photos, I hadn’t added in the pesto yet. We had a little bit left in the fridge, so at the last minute, I stirred it in, and it’s what made the soup extra special (and even greener). Give it a try! Here’s how I made it: Read more »