Ginger + Garlic Kale

ginger + garlic kale

This dish is for all the ginger lovers out there. I actually used more than the 1/2 inch of ginger listed here, but I know not everyone loves ginger the way I do. If it's a flavor you prefer to do without, the dish is still pretty good on its own. 

• 1 medium bunch kale (chopped yield: approx. 2 cups)
• 1/2 inch ginger root, peeled and thinly sliced
• 2 cloves garlic, finely chopped
• 4 tbs water
• 3 tbs olive oil
• salt and fresh cracked pepper
• 1/2 lemon

Wash kale thoroughly and pat dry. Holding leaves tightly together, finely chop stems and leaves and set aside. In sauté pan, heat olive oil (medium to high heat). Add garlic and ginger and cook for 2-3 minutes. Once they've begun to soften a bit, add kale and water. Sprinkle a pinch of salt and pepper, and toss to combine all ingredients. Cover and cook for five minutes. Remove cover and continue to cook on high heat for 3-4 minutes, stirring it so it doesn't stick to the pan.

Transfer to plate. Squeeze a bit of fresh lemon juice on top and serve! 

Sweet Potato + Feta Crostini

sweet potato + feta crostini

Over the holidays, I experimented with sweet potatoes and tried a couple of variations of these crostini. I personally love the combination of sweet and savory, how the honey offsets the powerful feta and smoky cumin.

• 5 sweet potatoes, cooked and peeled
• 2 tsp ground dry roasted cumin
• pinch of salt
• 1 tsp black pepper
• feta
• honey
• baguette (or other favorite loaf)

In a bowl, mash cooled sweet potatoes with a fork. Add in cumin, salt and pepper. Slice baguette into 1/2 inch pieces and arrange on serving dish. Top each slice with about 1 tbs of the sweet potato and a few crumbles of feta. Drizzle honey on top and serve. Bon Appetit!

Note: this appetizer can be served room temperature or warm. If you prefer the latter, toast the slices of baguette lightly and mash sweet potatoes while still warm.

Chunky Avocado Salad

Chunky Avocado Salad

If you love guacamole as much as I do, you'll enjoy this guac-inspired salad that's perfect for a light lunch or midday snack.

1 small Haas avocado, ripe but firm
10 grape tomatoes, halved
1/2 small cerrano pepper, chopped
1/3 small white onion, diced
...
1/2 tbs olive oil
2-3 tbs fresh lemon juice
dash of sea salt
fresh cracked pepper (to taste)

Slice avocado in half, discard seed. Scoop out each half into bowl and cut into small pieces. Add tomatoes, cerrano pepper, and onions. In separate bowl, whisk lemon juice, olive oil,  sea salt and cracked pepper. Drizzle over salad and toss lightly with fork.

Enjoy over a bed of arugula, with sliced up baguettes...or with these crispy Wheat Thins Tuscan Herb flatbreads I'm addicted to (pictured above).

Five-Minute Fig Spread

I love figs. I only started enjoying their deliciousness a couple of years ago, always shying away from the unusual looking fruit. What do you do with it -bite into it? eat the skin? Turns out, it's just a matter of personal preference. Some eat every part but the stem, while others prefer to stick to the sweet, fleshy insides. I had previously tried fig jams and compotes, but had left the fresh fruit untouched -until now. I love scoping out my little farmer's market and whenever figs are in season, they become a part of my weekly shopping repertoire. They pair so well with so many flavors; figs with cheese, figs with chocolate, and of course -figs with wine!

Most recipes for fig spreads will require a bit of cooking and cooling down time, but this is my simple version with no cooking involved:

10-12 figs*
1 tsp honey
1 tsp key lime

*I used Black Mission figs, which have dark purple/black skins with a light pink-colored flesh, but there are several types of figs you can choose from.

Fig Spread -pairs well with brie, gouda and blue cheeses.

Wash and dry figs, then slice into halves. With a small spoon, gently scoop the insides out into a small bowl (the skin is really delicate). Mash the pulp with a fork. Add honey and lime juice and whisk lightly with fork. This recipe is so simple, you can make it just before your guests arrive; for those who prefer to plan ahead, prepare spread and refrigerate for up to three days.

Serve up with some fresh sliced baguette or crackers and your favorite cheese, or enjoy a simple breakfast of fig spread on toast!

Chai Smoothie

I know it might not sound that appealing at first -I mean, who puts fruit in their chai? But as most of you know, most of my creations come from random combinations and aren't necessarily by the (cook)book. My experimentations in the kitchen have led to some delicious concoctions (and of course, a total flop once in a while!).

This morning, I had made too much chai and was about to pour a second cup when I saw the fruit staring at me saying, "eat me instead." It was definitely the healthier option for breakfast. I couldn't decide and I knew if I poured the tea, I would forgo the fruit once again...and then I remembered my handy immersion blender.

Voila, breakfast.

1/2 cup blackberries
1 medium mango, peeled and sliced
1/2 cup cardamom chai (unsweetened)
1/2 cup organic milk

Using immersion blender, blend for 1-2 minutes on slow. Pour into glass. Enjoy!

* you can replace the chai and/or milk with any of your favorites -almond milk, rice milk, etc.

Garlicky Cilantro Sour Cream

• 16 oz. sour cream
• two cerrano chilis
• 6-7 cloves garlic
• 1 cup chopped cilantro
• juice of 1/2 small lemon
• 1-2 tsp salt
• olive oil

Pre-heat oven to 350 degrees. Place garlic cloves in foil. Drizzle with olive oil, then fold edges over to create a closed packet. In a separate piece of foil, wrap the (whole) cerrano chilis. (For a less spicy version, discard seeds prior to roasting.) Place both in a glass baking dish and place in oven for approx. 30 minutes.

Remove roasted garlic and chilis from oven and allow to cool. Once cooled, slice cerranos in half and discard seeds and stems.  Into food processor, add deseeded chilis, roasted garlic cloves, and remaining ingredients.


I served the spicy sour cream along side vegetarian enchiladas, but there are so many ways to enjoy it. Try it as a dip for veggies or crusty bread, toss into some cooked pasta, serve it up with grilled salmon, or top off your scrambled eggs for an extra kick -it pretty much tastes great with everything!

Take A Walk On The Sweet Side

Homemade jam and paneer toast.

This weekend, I had a couple of girlfriends and their families over for brunch. Instead of my usual brunch go-to's, I decided to change things up a bit. I strayed from the frittata and made an Indian-spiced egg scramble; instead of a savory strata, I tried my hand at a banana bread pudding; and in place of my planned masala toast, I made these little paneer-jam toasts.

I never would have thought to make a sweet dish from this ricotta-like cheese, but then remembered it's what my favorite dessert - ras malai - is made from, so why not?

Mix in some homemade jam (blueberry/ginger and peach/vanilla) and put the mixtures on lightly toasted sliced baguette for a perfect addition to your brunch menu. I can't take any credit for the delicious homemade jams, as they were provided by a friend, but for easy instructions on how to make the cheese, see my January post "Homemade Paneer."