Strawberry Rhubarb Crumble for Two

Smelling and tasting the strawberries at the Farmers' Market this weekend was the inspiration for this weeknight dessert. With one of the three pints I purchased, I decided to slice them up and combine with tart rhubarb from a Farm Fresh box for a delicious crumble. Prep it just before dinner, then throw it in the oven while you eat. It'll be ready to share (or not!) when you're finished with your meal. 

Need more convincing? Here are 3 great things about crumbles: 

1. Measurements are less important than with other baked goods
2. A crumble is a simple but super impressive dessert for a night with a dessert guest or a full dinner party
3. With so many great fruits in season all summer long, you can reduce the sugar you add to your dessert quite a bit and let summer naturally sweetness shine! 

My suggestion, as always, is to get creative. I used pistachios in the topping and strawberry-rhubarb filling. But try different kinds of nuts and whatever fruits you love. Enjoy! 

 Strawberry Rhubarb Crumble for 2 

Serves 2

Ingredients

The crumble:

3 Tbs whole wheat flour

1 ½ Tbs turbinado sugar

¼ tsp salt

1 ½ Tbs butter, cold

2 Tbs old fashioned oats

2 Tbs pistachios, toasted and coarsely chopped

½ tsp vanilla extract

The filling:

1 pint strawberries, hulled and sliced

1 stalk rhubarb, ends removed and thinly sliced

1 tsp turbinado sugar

1 tsp vanilla

Directions

1.  Make crumble topping. Whisk together flour, sugars and salt. Add butter and mix together with fingers until resembles large, coarse crumbs. Add oats, nuts, and vanilla and toss with fingers until just combined. Cover and refrigerate until ready to bake dish. Can be covered and refrigerated up to 1 day in advance.
2. Preheat oven to 375 degrees. Make filling. Combine all ingredients in 2 small ramekins or 1 small baking dish. Add topping. Bake at 375 degrees for 20-30 minutes, until top is golden brown and fruit juices are bubbling at edges.
3. Allow to set after baking about 5 minutes before serving. Serve alone, or topped with vanilla ice cream and mint. 

Stuffed Peppers

Hearty and healthy! I had some lean ground beef in the refrigerator and was feeling a little "hamburger-ed out" after some early summer barbecues. I decided to get creative and put that beef to use in this Stuffed Peppers recipe, filled with lean ground beef (or you could substitute ground turkey or go beans for a vegetarian option), brown rice, vegetables, and exciting spices. Like most recipes I love, there's nothing too scientific about the particular ingredients I used, leaving you lots of creative licence to use what you love/have. I had a little more filling than needed to fill the peppers, and it was delicious warmed and wrapped in a corn tortilla for lunch the next day. Enjoy :)

Stuffed Peppers

 Serves 4

Ingredients

¼-1/2 cup dry brown rice, to make ~ ¾ cup cooked (I use Trader Joe's Quick Cook Organic Brown Rice to reduce the cooking time!)

4 bell peppers

2 Tablespoons olive oil

1 onion, diced

1 clove garlic, minced

2 tsp chili powder

½ tsp cumin

1 tablespoon paprika

½ teaspoon ground allspice

Salt and pepper

¾ lb lean ground beef or ground turkey (or about 1 can beans)

¼- ½ cup tomato puree or jarred tomato sauce

¼ cup fresh parsley, chopped

1 egg, beaten

Directions:

1.  Prepare brown rice according to package instructions (do this while beginning to prepare peppers and filling). When cooked, transfer to bowl.
2. Cut off top of peppers, just below stem. Scoop seeds from cavities and discard seeds. Cut pepper flesh around stem and set aside. Discard stem. Place seeded peppers on foil-lined glass baking dish. Preheat oven to 375 degrees.
3. Heat oil over medium heat. Sauté onions, pepper pieces, garlic, spices, salt and pepper until onions begin to soften (about 4-5 minutes). Add ground beef and cook, stirring often, until ground beef is browned. Add tomato sauce and cook another 1-2 minutes. Transfer beef and vegetable mixture to bowl with rice and stir together. Allow filling to cool about 4-5 minutes, then add parsley and egg.  Mix filling together.
4. Scoop filling into pepper cavities. Bake peppers in 375 degree oven for 45-50 minutes. 

Shrimp Zucchini "Linguine"

In this light, summery dish, zucchini strands take the place of pasta. I love using vegetable peelers like these to strand vegetables for texture in salads, or dishes like Shrimp Zucchini "Linguine". I served this dish over quinoa for some whole grain goodness to make a satisfying (and still low calorie) dinner. Next time I'll try it with a glass of Sauvignon Blanc...

Shrimp Zucchini “Linguine”

Ingredients

2 large zucchinis

¼ teaspoon salt

¼ - ½ pound large shrimp, shelled and deveined

1 garlic clove

2 teaspoons crushed red pepper

2 Tablespoons olive oil, divided

½ cup 0% Greek yogurt

Juice of 1 lemon

2 Tablespoons fresh tarragon, chopped

1 Tablespoon fresh chives, chopped

(Based on dish without
optional serving suggestions.)

Directions

1. Using vegetable peeler or mandolin, slice zucchini into thin strips. Place in strainer over bowl with salt, allowing water to drain out for about 10 minutes. Discard water.
2. While zucchini drains, sauté garlic, crushed red pepper and shrimp in 1 Tablespoon olive oil over medium heat until shrimp is pink and cooked through.
3.   Make yogurt dressing. In large bowl, whisk together yogurt, lemon juice, tarragon, chives, and remaining Tablespoon olive oil. Discard water from strained zucchini, and add drained zucchini strands to yogurt sauce. Add cooked shrimp and toss.
4. Serve hot or cold, with (optional) side of quinoa, brown rice, or bread of choice.  

Joshua Tree

I started this past Memorial Day weekend with a day trip to Joshua Tree National Park for a hike. I never realized how unbelievably gorgeous the desert really is (my pictures do NOT do it justice, so you'll have to make time for a visit). Having just moved to the LA area from NYC, I'm immensely looking forward to the ease and frequency with which these outdoors adventures can occur.

Weekend hikes have been one of my favorite activities on past trips to Southern California. They're a terrific way to enjoy nature, friends, and are a fun way to burn some calories. I'm no hiking expert, so if there's anyone out there with local tips, please share! Next trip to Joshua Tree may include camping and/or bike ride through the park. I will definitely be back for more!

Corn on the Cob

Growing up in Indiana, summer means corn! In preparation for its mid-summer peak season, I recently made this delicious corn-on-the-cob concoction, inspired by two restaurants (Ms Lily's and Cafe Habana) that serve it up indulgently as appetizers. I served it as a truly delectable (if I do say so myself) side dish alongside green salad, caramelized cauliflower, and grilled chicken. Though summertime corn straight off the cob, no additions necessary, is delightful, I'm definitely going to give this jazzed up version another go before the summer is over. Enjoy!

Cheesy Corn on the Cob with Spicy Aioli 

Serves 2 (or 4 appetizers)

2 ears of corn
2 Tablespoons mayonnaise
1 Tablespoon Sriracha sauce
2-3 Tablespoons grated sharp cheddar cheese
Salt and pepper

1. Boil corn until done (fork tender).
2. Make spicy aioli: mix mayonnaise, sriracha, and dash of salt and pepper.
3. Spread aioli over warm corn and sprinkle with cheese.

Summer Lovin' Smoothies

Nothing gets your day (or metabolism!) revved up quite like a  healthy breakfast. Finding a delicious, easy, and nutrition-packed solution is key. A few summers ago, I made the blender a summertime counter-top staple in order to easily whip up these tasty, healthy Greek yogurt fruit smoothies. Packed with protein from the yogurt, fiber from your fresh/frozen fruits of choice, and an added sweetness (without much sugar) from the coconut water--they're a light, tasty morning boost!

These summertime smoothies are great really any day or time of year. I find them to be a wonderful pre-brunch  breakfast. While I love meeting friends for brunch on the weekends, sometimes the meeting/dining time makes it more of an eggs-for-lunch situation than any resemblance of my "morning" meal. So I get started with a small smoothie to keep me from being overly hungry/cranky beforehand.

See below for one of my recipes, but get creative with whatever fruits are looking and smelling their best this summer!

Summertime Greek Yogurt Smoothies
Makes 4 small smoothies

1 cup frozen cherries or berries
1 cup fresh juicy peaches
1 cup coconut water
1 cup 0% or 2% plain Greek Yogurt

Blend and enjoy!

Ms Lily's Favourite Cakes

My family and I recently celebrated my mom's birthday dinner at Ms Lily's on Houston. If you haven't been yet, get there! The Jamaican-style diner moves fast and serves up delicious fish dishes, Caribbean appetizers, and tasty curry. The bar is wine and beer only, but they've got some quite imaginative "cocktails" that will knock your socks off. Check out our delicious meal if you're not yet convinced...

The Appetizers:

Ackee Dip with Plantain Chips

Corn on the Cob rolled in Toasted Coconut
(My favorite dish of the evening!)

The Entrees

Curried Goat

Vegetable Roti
(Great with the rice to soak up the yummy sauce!)

Steamed fish with dirty rice on the side

Dessert!

We went with Mango Mousse
(evening's special) instead of a cake. So light, so mango-y!

Make a Meal out of Appetizers

Want to have a dinner party without tons of work? So did I! Some appetizers homemade and some simply store-bought and plated--I was able to do about 20 minutes of cooking, and enjoy hours of relaxed conversation with one of my favorite dinner guest. The key is to have a mix of breads/starch, vegetables, meats and cheeses. Hearty enough for a meal, but healthy enough to nibble while you chat. Here's what was served:

• Zucchini Oven "Fries" with Spicy Garlic Aioli (see recipe below)
• Prosciutto-Wrapped Asparagus Spears (simply blanch the spears, wrap them, and stick toothpicks)
• Grandaisy Bakery Sesamo bread with brie cheese, olive oil and vinegar for dipping
• Delicious red wine (courtesy of my generous guest)

Zucchini Oven “Fries” with Spicy Garlic Aioli

For the Zucchini Fries

2 Medium Zucchinis

1 egg, beaten

¼ cup whole wheat breadcrumbs

¼ cup grated Parmesan cheese, divided

2 tsp dried basil

½ tsp salt

½ tsp black pepper

For the Aioli

1 Tbs mayonnaise

¼ cup Greek yogurt (I use Fage 0%)

1-2 garlic cloves, roasted and mashed

1 Tbs Sriracha sauce

Salt and pepper to taste

Directions

1. Preheat oven to 425F. Prepare baking sheet with parchment paper. 
2. Slice zucchini in half lengthwise, then into ¼” diameter spears.
3. Beat egg in a bowl. In a separate bowl, combine breadcrumbs, 2 Tbs Parmesan, basil, salt and pepper in bowl.
4. Coat each zucchini spear first in egg, then breadcrumb mixture. Place on prepared baking sheet. Once all spears coated, bake for about 20-25 minutes, turning halfway through.
5. While zucchini is baking, prepare Aioli by combining all ingredients in bowl. Transfer to small dish for dipping.
6. Remove zucchini from oven, sprinkle with remaining 2 Tbs grated Parmesan and serve with Aioli.

 

Weekday Breakfast and Lunch NYC Favorites

My time in NYC in drawing to a close (BIG sigh). As I get prepped for a move out west to Los Angeles, I'm getting nostalgic and trying to frequent my go-to favorites over the last few years. I'm excited to share these 2: The Grey Dog and Westville.. These places have sung my breakfast/lunch heart song since the summer I moved here, and continue to do so to this day!

 Having the opportunity to catch up with a busy friend over a late-morning weekday breakfast at Grey Dog is nearly as indulgent as the food itself.  I went with the Morning Gloria muffin and an iced coffee on a warm spring NYC day (the Vegan Pumpkin muffin is also delicious, but go early because they often run out). Friendly indy staff, delicious coffee, and breakfast pastries that are the perfect combo of not-to-sweet and hearty. It's hard to ask for anything more! But you can have it--come back at dinnertime and enjoy their delicious soups, salads, sandwiches, beer and wine.





In case these photos don't say it all--a crowd-pleasing spot to meet for brunch, lunch or dinner. Everything from great burgers and hot dogs to plates of salmon and vegetables to amazing cobbler and cookies. Whatever you do, make sure you get the Market Sides! My mom and I got a glass of Sauvignon Blanc, the daily soup, and a plate of 4 market sides--glazed Brussels sprouts, roasted butternut squash, beets with goat cheese, and roasted fennel with Parmesan. This might be my favorite lunch spot in all of NYC...really going to miss it!

Black-Eyed Pea Soup with Chorizo

Dishing up a plate of the Market Sides!

Urth Caffe

I paid a bit more for lunch at this popular cafe than I'd hoped. But my recent day of lunch and studying at Urth in West Hollywood was delicious and the outdoor pick-me-up I needed. The cost can likely be attributed though to high quality, organic ingredients...and the chance of bumping into a celeb. I'm the kind of person that would rather spend a bit more for something delicious and fresh, than a bit less for something that leaves me groggy all afternoon. The cranberry walnut bread with organic butter that came with my Urth Farmers Salad was a tasty treat as well. And, as always, delicious iced coffee is the key to my heart! Will definitely be back for lunch on their patio in the weeks to come.