/page/2
Spicy Summer Soup

1 Tbsp butter (or vegan butter)
2 ears of corn, kernels removed from the cob
5 large tomatoes, diced
1 bulb roasted garlic
1 small red onion
2 poblano peppers
2 jalapeños, seeded and chopped
1 cup vegetable broth (or water)
Handful of chopped cilantro
1 sliced avocado

Cut the top off the bulb of garlic, drizzle with evoo and roast covered in foil at 400 degrees for approximately 30 mins. Remove cloves and set aside.
Roast poblano peppers until the skin is blistering and the inside is soft. 
Remove and finely chop. 
Melt the butter in the bottom of a medium stock pot on medium-low. Add tomatoes, corn kernels, and red onion and cook down for approximately 10 mins.
Stir in peppers and jalapeños. Cook 10 mins.
Add roasted garlic, stir in the broth and cook on medium-high until the soup boils. 
Remove from heat. Serve hot topped with cilantro and sliced avocado.

Spicy Summer Soup

1 Tbsp butter (or vegan butter)
2 ears of corn, kernels removed from the cob
5 large tomatoes, diced
1 bulb roasted garlic
1 small red onion
2 poblano peppers
2 jalapeños, seeded and chopped
1 cup vegetable broth (or water)
Handful of chopped cilantro
1 sliced avocado

Cut the top off the bulb of garlic, drizzle with evoo and roast covered in foil at 400 degrees for approximately 30 mins. Remove cloves and set aside.
Roast poblano peppers until the skin is blistering and the inside is soft.
Remove and finely chop.
Melt the butter in the bottom of a medium stock pot on medium-low. Add tomatoes, corn kernels, and red onion and cook down for approximately 10 mins.
Stir in peppers and jalapeños. Cook 10 mins.
Add roasted garlic, stir in the broth and cook on medium-high until the soup boils.
Remove from heat. Serve hot topped with cilantro and sliced avocado.

Barcelona Wine Bar has been a lovely addition to the Washington Square neighborhood. The dark, industrial metal throughout is beautifully offset with warm wood tones and a giant farm table filled with fresh, local produce and flowers. The menu is full of seasonal small plates and an incredible selection of cheeses and meats. Eat outside if possible and try the olives, roasted carrots, or the broccolini. A wine bar wouldn’t be anything without wine, and the selection is diverse - the tasting flight is for those of us who hate deciding. Brunch is also a great option and the lobster Benedict is at the top of the must-eat list.

http://barcelonawinebar.com

Barcelona Wine Bar has been a lovely addition to the Washington Square neighborhood. The dark, industrial metal throughout is beautifully offset with warm wood tones and a giant farm table filled with fresh, local produce and flowers. The menu is full of seasonal small plates and an incredible selection of cheeses and meats. Eat outside if possible and try the olives, roasted carrots, or the broccolini. A wine bar wouldn’t be anything without wine, and the selection is diverse - the tasting flight is for those of us who hate deciding. Brunch is also a great option and the lobster Benedict is at the top of the must-eat list.

http://barcelonawinebar.com

Thai Green Curry with a poached egg
Ingredients:
- 2 cans coconut milk (I used Chaokoh brand, found at an asian market)
-  5 tbsp green curry paste (I used Mae Ploy brand, found at an asian market)
- 2 japanese eggplants, cut into bite-size pieces
- 1 large zucchini, cut into bite-size pieces
- bell pepper (I used 3 small red/orange ones for added color)
- Juice of 1/2 lime
- fish sauce & soy sauce to taste
- 1 tbsp brown sugar
- fresh basil
In wok, sautee eggplant in olive oil until browned and soft. Set aside.
In same wok, add a bit more oil and sautee curry paste over medium heat for 20-30 seconds or until fragrant. Add 1 can of coconut milk and whisk until incorporated. Add brown sugar, fish sauce, soy sauce, cut veggies, and remaining coconut milk. Simmer until veggies are soft. Garnish with fresh basil. Serve with poached egg or over a bed of rice.

Thai Green Curry with a poached egg

Ingredients:

- 2 cans coconut milk (I used Chaokoh brand, found at an asian market)

-  5 tbsp green curry paste (I used Mae Ploy brand, found at an asian market)

- 2 japanese eggplants, cut into bite-size pieces

- 1 large zucchini, cut into bite-size pieces

- bell pepper (I used 3 small red/orange ones for added color)

- Juice of 1/2 lime

- fish sauce & soy sauce to taste

- 1 tbsp brown sugar

- fresh basil

In wok, sautee eggplant in olive oil until browned and soft. Set aside.

In same wok, add a bit more oil and sautee curry paste over medium heat for 20-30 seconds or until fragrant. Add 1 can of coconut milk and whisk until incorporated. Add brown sugar, fish sauce, soy sauce, cut veggies, and remaining coconut milk. Simmer until veggies are soft. Garnish with fresh basil. Serve with poached egg or over a bed of rice.

Perfect Vanilla Marshmallow

Bloom
4 1/2 tsp unflavored powdered gelatin1/2 cup cold water
Syrup
3/4 cup sugar1/2 cup light corn syrup, divided1/4 cup water1/8 tsp salt
Mallow2 tsp vanilla extractClassic Coating 1 1/2 cups powdered sugar1 cup cornstarchSifted together.
Add gelatin to the cold water, whisk together and let sit for about 10 minutes.In a saucepan, sir together the sugar, 1/4 cup of the corn syrup, water, and salt over heat. Boil, stirring occasionally, until the candy thermometer reaches 240° F. While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer,  Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Leave it running on low. When the syrup reaches 240° pour into the mixer bowl and turn up the mixer to medium speed for 5 minutes.Mix on medium high for 5 more minutes.Mix on high for 2 minutes.Pour in vanilla. Pour into a very lighted greased glass baking dish and dust the top with classic coating.Let sit overnight, over turn onto a baking sheet, cover with more classic coating, and cut into desired shape, dusting with classic coating along the way to prevent sticking. 

Perfect Vanilla Marshmallow

Bloom

4 1/2 tsp unflavored powdered gelatin
1/2 cup cold water

Syrup

3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 tsp salt

Mallow
2 tsp vanilla extract
Classic Coating 
1 1/2 cups powdered sugar
1 cup cornstarch
Sifted together.

Add gelatin to the cold water, whisk together and let sit for about 10 minutes.
In a saucepan, sir together the sugar, 1/4 cup of the corn syrup, water, and salt over heat. 
Boil, stirring occasionally, until the candy thermometer reaches 240° F. 
While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer,  Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Leave it running on low. 
When the syrup reaches 240° pour into the mixer bowl and turn up the mixer to medium speed for 5 minutes.
Mix on medium high for 5 more minutes.
Mix on high for 2 minutes.
Pour in vanilla. 
Pour into a very lighted greased glass baking dish and dust the top with classic coating.
Let sit overnight, over turn onto a baking sheet, cover with more classic coating, and cut into desired shape, dusting with classic coating along the way to prevent sticking. 

Phoenix Public Market is a beautiful marriage between fresh food and a farmers market aesthetic. You’re welcomed by a perfect balance of openness and warmth. The beautifully beamed ceilings and oversized metal fireplace merge the indoor and outdoor spaces. An aisle flanked by farmers market favorites like fresh flowers, artisanal candles and local honey welcomes you to the counter. Employees don denim butcher aprons and can tell you anything about their craft beer list. The coffee is fresh and the food is tasty. Try the quinoa vegetables with pesto poached eggs for a great veggie breakfast or the breakfast sandwich for a serious bacon and avocado experience.
http://phxpublicmarket.com/cafe/

Phoenix Public Market is a beautiful marriage between fresh food and a farmers market aesthetic. You’re welcomed by a perfect balance of openness and warmth. The beautifully beamed ceilings and oversized metal fireplace merge the indoor and outdoor spaces. An aisle flanked by farmers market favorites like fresh flowers, artisanal candles and local honey welcomes you to the counter. Employees don denim butcher aprons and can tell you anything about their craft beer list. The coffee is fresh and the food is tasty. Try the quinoa vegetables with pesto poached eggs for a great veggie breakfast or the breakfast sandwich for a serious bacon and avocado experience.

http://phxpublicmarket.com/cafe/

Trident Booksellers and Cafe used to blend naturally into the rows of shops on Newbury Street. Now with a fenced in patio and beautiful second floor overlooking the rue it’s immediately visible as you step from the Hynes metro stop. A prize winning selection of foreign and independent magazines will entertain design buffs and non-English natives alike and the menu will satisfy every dietary preference imaginable. Try one of their freshly squeezed juices, coco banana smoothies (vegan), or local craft beers to start and follow it with a breakfast burrito, tofu scramble, or lemon ricotta stuffed French toast from their all-day-breakfast menu.

Trident Booksellers and Cafe used to blend naturally into the rows of shops on Newbury Street. Now with a fenced in patio and beautiful second floor overlooking the rue it’s immediately visible as you step from the Hynes metro stop. A prize winning selection of foreign and independent magazines will entertain design buffs and non-English natives alike and the menu will satisfy every dietary preference imaginable. Try one of their freshly squeezed juices, coco banana smoothies (vegan), or local craft beers to start and follow it with a breakfast burrito, tofu scramble, or lemon ricotta stuffed French toast from their all-day-breakfast menu.

Dunwell Doughnuts in the Bushwick neighborhood of Brooklyn has some of the best doughnuts ever. And they just happen to be vegan. Pictured above are the peanut butter & jelly doughnut (front and center), apple cinnamon (back left), blueberry (back right) and toasted coconut. If you’re ever in NYC, I beg of you, please stop by. I dream about these doughnuts at least once a week.

Dunwell Doughnuts in the Bushwick neighborhood of Brooklyn has some of the best doughnuts ever. And they just happen to be vegan. Pictured above are the peanut butter & jelly doughnut (front and center), apple cinnamon (back left), blueberry (back right) and toasted coconut. If you’re ever in NYC, I beg of you, please stop by. I dream about these doughnuts at least once a week.

Sometimes the suburbs suck. But being home over Christmas to visit my family, I noticed so many new spots nearby. It’s truly a testament to the Seattle food scene that so many great spot are looking to the suburbs for the next spots they’ll open. Tipsy Cow in Redmond, WA is a killer burger bar. Pictured is their burger (grass-fed beef), topped with chevre-stuffed mushrooms and with their crispy, thin & delicious french fries. I paired the whole meal with a Black IPA from the Pelican Pub & Brewery out of Pacific City, OR for one killer meal.

Sometimes the suburbs suck. But being home over Christmas to visit my family, I noticed so many new spots nearby. It’s truly a testament to the Seattle food scene that so many great spot are looking to the suburbs for the next spots they’ll open. Tipsy Cow in Redmond, WA is a killer burger bar. Pictured is their burger (grass-fed beef), topped with chevre-stuffed mushrooms and with their crispy, thin & delicious french fries. I paired the whole meal with a Black IPA from the Pelican Pub & Brewery out of Pacific City, OR for one killer meal.

Kale Salad with a Fried Egg
This salad comes together quickly and usually has us returning for seconds. The yoke mixed with lemon makes the best combination of rich and bright. If you use a larger frying pan you can easily make lunch for a group by multiplying the ingredients and frying multiple eggs at once.
1 1/2 cup Kale, cleaned and deveined 1 Tbsp Sesame Seeds 2 Tbsp Toasted Pine Nuts 1 Tbsp Parmesan Cheese, Freshly Grated 1 Tbsp  Olive Oil Juice of 1/2 of a Lemon Salt and Pepper to taste 1 Egg

Fry the egg over easy to over medium.  While the egg is frying, toss the rest of the ingredients in a bowl making sure to coat the kale thoroughly. Plate the kale mixture and set the egg on top as soon as it has cooked.

Kale Salad with a Fried Egg

This salad comes together quickly and usually has us returning for seconds. The yoke mixed with lemon makes the best combination of rich and bright. If you use a larger frying pan you can easily make lunch for a group by multiplying the ingredients and frying multiple eggs at once.

1 1/2 cup Kale, cleaned and deveined
1 Tbsp Sesame Seeds
2 Tbsp Toasted Pine Nuts
1 Tbsp Parmesan Cheese, Freshly Grated
1 Tbsp Olive Oil
Juice of 1/2 of a Lemon
Salt and Pepper to taste
1 Egg

Fry the egg over easy to over medium.
While the egg is frying, toss the rest of the ingredients in a bowl making sure to coat the kale thoroughly.
Plate the kale mixture and set the egg on top as soon as it has cooked.

Mozzarella Pesto Wrap
Once a week during college we would make a pilgrimage to the student union just for the cafeteria made version of this sandwich. It costs much less at home and it’s easy to make multiple or cut up and share as tiny bite sized snacks.
Whole Wheat Wrap 2 Tbsp Hummus 2 tsp Basil Pesto 2 Thick Slices Fresh Mozzarella 4-5 Grape Tomatoes, Halved (We used small heirloom tomatoes) 1/4 Cup Alfalfa Sprouts 3 Fresh Romaine Lettuce Leaves

Spread the hummus and basil pesto on the whole wheat wrap. It is easiest if you center the pesto to contain the oils and spread the hummus to one side of the wrap to help stick it to itself later. Layer the ingredients respectively in the center of the wrap. Fold the wrap tightly and place it seam down on a broiling pan. Broil the wrap for 4 minutes, flipping half way through. Watch the wrap closely as it can become too brown very quickly.

Mozzarella Pesto Wrap

Once a week during college we would make a pilgrimage to the student union just for the cafeteria made version of this sandwich. It costs much less at home and it’s easy to make multiple or cut up and share as tiny bite sized snacks.

Whole Wheat Wrap
2 Tbsp Hummus
2 tsp Basil Pesto
2 Thick Slices Fresh Mozzarella
4-5 Grape Tomatoes, Halved (We used small heirloom tomatoes)
1/4 Cup Alfalfa Sprouts
3 Fresh Romaine Lettuce Leaves

Spread the hummus and basil pesto on the whole wheat wrap. It is easiest if you center the pesto to contain the oils and spread the hummus to one side of the wrap to help stick it to itself later.
Layer the ingredients respectively in the center of the wrap. Fold the wrap tightly and place it seam down on a broiling pan.
Broil the wrap for 4 minutes, flipping half way through. Watch the wrap closely as it can become too brown very quickly.

Italian Stuffed Portobello Caps
Delicious and filling, my picky-eater sibling loves this meal. Because it’s smothered in cheese (not exactly for the calorie conscious) my omnivore relatives don’t notice that meat is missing from the menu. Serve with something green and light. Adapted from the Moosewood New Classics.
6 Large Portobello Mushrooms 3 Tbsp Olive Oil 1 1/2 Cup Onions, Minced 4-5 Cloves of Garlic, Minced 5 Tbsp Basil, Chopped 1 Cup Bell Pepper, Minced 1 Cup Ricotta Cheese 1 1/2 Cups Mozzarella Cheese, Grated 1/2 Cup Grated Parmesan Cheese 1/2 tsp Salt 3 Tbsp Breadcrumbs

Preheat the oven to 400°F. Clean the mushrooms and twist off the stem leaving only the clean cap. Saute the onions over medium heat in the olive oil. Cook about 5 mins, add the garlic and bell pepper. Cook for about 5 more mins and then remove from heat. In a bowl mix the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs. (If you don’t have bread crumbs make your own out of pulverized toasted bread ) Stir in the sauteed vegetables and mix thoroughly (we recommend using your hands) Lightly brush each mushroom cap with olive oil and place them in the baking dish, gill side up. Fill each mushroom generously with the cheese and vegetable mixture. Bake for about 20 minutes or until the mushrooms begin to release their juices and the cheese melts.

Italian Stuffed Portobello Caps

Delicious and filling, my picky-eater sibling loves this meal. Because it’s smothered in cheese (not exactly for the calorie conscious) my omnivore relatives don’t notice that meat is missing from the menu. Serve with something green and light. Adapted from the Moosewood New Classics.

6 Large Portobello Mushrooms
3 Tbsp Olive Oil
1 1/2 Cup Onions, Minced
4-5 Cloves of Garlic, Minced
5 Tbsp Basil, Chopped
1 Cup Bell Pepper, Minced
1 Cup Ricotta Cheese
1 1/2 Cups Mozzarella Cheese, Grated
1/2 Cup Grated Parmesan Cheese
1/2 tsp Salt
3 Tbsp Breadcrumbs

Preheat the oven to 400°F.
Clean the mushrooms and twist off the stem leaving only the clean cap.
Saute the onions over medium heat in the olive oil.
Cook about 5 mins, add the garlic and bell pepper. Cook for about 5 more mins and then remove from heat.
In a bowl mix the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs. (If you don’t have bread crumbs make your own out of pulverized toasted bread ) Stir in the sauteed vegetables and mix thoroughly (we recommend using your hands)
Lightly brush each mushroom cap with olive oil and place them in the baking dish, gill side up. Fill each mushroom generously with the cheese and vegetable mixture.
Bake for about 20 minutes or until the mushrooms begin to release their juices and the cheese melts.

We had the most amazing experience at Boston’s Diner en Blanc event in 2012! To meet our dietary needs and save some serious cash we opted to pack our own meals and this salad was the first course. Even if you don’t have somewhere fancy to be this is refreshing and easy to pack for any picnic or workday lunch.
Salad: 4 cups Baby Spinach 1 1/2 cups Haricot Vert or Regular Green Beans, Washed, Trimmed & Sliced into 1 inch segments 1 1/2 cups Heirloom Cherry Tomatoes, Halved 1/2 cup Radishes, Sliced Thinly 1 Yellow Bell Pepper, Chopped 1 Avocado, Sliced into 1 inch cubes
Dressing: 1 tsp White Wine Vinegar Juice of 1 Lime Zest of 1/2 of Lime 1 Tbsp Fresh Basil, Finely Chopped Salt & Pepper to Taste3 Tbsp cup Olive Oil

Combine all of the salad ingredients in a bowl being careful not to crush the avocado. In a small bowl whisk together the vinegar, lime juice and zest, basil, salt and pepper. Slowly add the olive oil until the dressing thickens. Pour over the salad and toss thoroughly to coat.

We had the most amazing experience at Boston’s Diner en Blanc event in 2012! To meet our dietary needs and save some serious cash we opted to pack our own meals and this salad was the first course. Even if you don’t have somewhere fancy to be this is refreshing and easy to pack for any picnic or workday lunch.

Salad:
4 cups Baby Spinach
1 1/2 cups Haricot Vert or Regular Green Beans, Washed, Trimmed & Sliced into 1 inch segments
1 1/2 cups Heirloom Cherry Tomatoes, Halved
1/2 cup Radishes, Sliced Thinly
1 Yellow Bell Pepper, Chopped
1 Avocado, Sliced into 1 inch cubes

Dressing:
1 tsp White Wine Vinegar
Juice of 1 Lime
Zest of 1/2 of Lime
1 Tbsp Fresh Basil, Finely Chopped
Salt & Pepper to Taste
3 Tbsp cup Olive Oil

Combine all of the salad ingredients in a bowl being careful not to crush the avocado.
In a small bowl whisk together the vinegar, lime juice and zest, basil, salt and pepper.
Slowly add the olive oil until the dressing thickens.
Pour over the salad and toss thoroughly to coat.

This  is from friends, Patrick and Marybeth, who lived in and traveled all over Central and South America. It’s the real deal, and though it seemed intimidating, it wasn’t nearly as difficult as we thought! Finding great fish is the key and after the first and second trip to the grocer we were still without halibut. It was for a special occasion so we decided to splurge on some Chilean Sea Bass, which at Whole Foods was $24.99 per pound! It was exquisite, but our budgets can’t support such a pricey fillet more than once. This is one impressive dish, so follow the directions so that the fish cooks properly and then enjoy the glory.
1 lb. halibut or other firm white fish fillets Juice of 3 Limes Juice of 2 Lemons 2 Red Thai Chilies, Seeded & Finely Diced 1 Jalapeno Seeded & Diced Salt 1/4 cup Orange Juice 3 Tomatoes, Seeded & Finely Chopped 3 Tbsp Vegetable Oil 3 Tbsp Cilantro, Coarsely Chopped 3 Scallions, White & Green parts, Finely Chopped 1 Cucumber, Seeded & Diced Pinch of Cayenne Pepper 1 or 2 Ripe but Firm Avocado (I used 2) Freshly Ground Black Pepper
Cut fish into ½ inch chunks. In a large glass mixing bowl, combine the fish, lime and lemon juices, the chilies and salt. Toss well. Cover and refrigerate for 2 hours. Stir occasionally. The fish will begin to turn from semi translucent to opaque white. Remove from refrigerator. Add remaining ingredients and toss well. Refrigerate overnight.

***You can add shrimp, scallops, and if you’re brave and have a source octopus, go for it. Whatever you add though you must add more lemon & lime. Any raw seafood that you add, you must add before the first 2 hour marinade, and remember to increase the limes and lemons! You may want to use pre-cooked shrimp; remove the tails, rinse, chop, and put in just before refrigerating overnight. (We omitted this the first time for a Sea-Bass-only dish but precooked shrimp is easy and delicious!)

This  is from friends, Patrick and Marybeth, who lived in and traveled all over Central and South America. It’s the real deal, and though it seemed intimidating, it wasn’t nearly as difficult as we thought! Finding great fish is the key and after the first and second trip to the grocer we were still without halibut. It was for a special occasion so we decided to splurge on some Chilean Sea Bass, which at Whole Foods was $24.99 per pound! It was exquisite, but our budgets can’t support such a pricey fillet more than once. This is one impressive dish, so follow the directions so that the fish cooks properly and then enjoy the glory.

1 lb. halibut or other firm white fish fillets
Juice of 3 Limes
Juice of 2 Lemons
2 Red Thai Chilies, Seeded & Finely Diced
1 Jalapeno Seeded & Diced
Salt
1/4 cup Orange Juice
3 Tomatoes, Seeded & Finely Chopped
3 Tbsp Vegetable Oil
3 Tbsp Cilantro, Coarsely Chopped
3 Scallions, White & Green parts, Finely Chopped
1 Cucumber, Seeded & Diced
Pinch of Cayenne Pepper
1 or 2 Ripe but Firm Avocado (I used 2)
Freshly Ground Black Pepper

Cut fish into ½ inch chunks. In a large glass mixing bowl, combine the fish, lime and lemon juices, the chilies and salt. Toss well.
Cover and refrigerate for 2 hours. Stir occasionally.
The fish will begin to turn from semi translucent to opaque white.
Remove from refrigerator. Add remaining ingredients and toss well.
Refrigerate overnight.

***You can add shrimp, scallops, and if you’re brave and have a source octopus, go for it. Whatever you add though you must add more lemon & lime. Any raw seafood that you add, you must add before the first 2 hour marinade, and remember to increase the limes and lemons! You may want to use pre-cooked shrimp; remove the tails, rinse, chop, and put in just before refrigerating overnight. (We omitted this the first time for a Sea-Bass-only dish but precooked shrimp is easy and delicious!)

Beet and Goat Cheese Jewels
These gems were the appetizer for our beets three ways dinner. The colors were fantastic and we were lucky enough to get both golden beets and red beets in our CSA box. This recipe is basically exactly the same as the original (at the bottom) with a few added details. Feel free to use any colors of beets that you like.
8 beets, in as many colors as you can find, boiled until fork tender and peeled and sliced thinly (a mandolin helps)12 oz goat cheese olive oil salt pepper
Line a glass loaf pan with plastic wrap, with enough hanging over the sides to cover past the center.Layer the lightest beets on the bottom, one slice thick. Top with goat cheese, salt, pepper, and olive oil. Repeat with light beets moving to darkest beets at the top. Finish with beets on top.Cover with the overhanging plastic wrap, weigh down slightly and refrigerate for 6 hours. Cut with an extremely sharp knife and serve cold. 
http://francesjanisch.wordpress.com/2013/05/14/beet-and-goat-cheese-jewels/

Beet and Goat Cheese Jewels

These gems were the appetizer for our beets three ways dinner. The colors were fantastic and we were lucky enough to get both golden beets and red beets in our CSA box. This recipe is basically exactly the same as the original (at the bottom) with a few added details. Feel free to use any colors of beets that you like.

8 beets, in as many colors as you can find, boiled until fork tender and peeled and sliced thinly (a mandolin helps)
12 oz goat cheese
olive oil
salt
pepper

Line a glass loaf pan with plastic wrap, with enough hanging over the sides to cover past the center.
Layer the lightest beets on the bottom, one slice thick. Top with goat cheese, salt, pepper, and olive oil. 
Repeat with light beets moving to darkest beets at the top. Finish with beets on top.
Cover with the overhanging plastic wrap, weigh down slightly and refrigerate for 6 hours. Cut with an extremely sharp knife and serve cold. 

http://francesjanisch.wordpress.com/2013/05/14/beet-and-goat-cheese-jewels/

Vegetable Orzo Soup
This inexpensive soup comes together as quickly as you can chop your veggies. It’s also a great way to use any left over fresh herbs that you have lying around. 
1 Tbsp Olive Oil3 Cloves Garlic, Minced1 Medium Yellow Onion, Chopped4 Celery Stalks, Chopped3 Carrots, Peeled and Chopped2 cups Mushrooms, Chopped (We used baby portobello)1/4 tsp Garlic Powder1/4 tsp Dried Thyme1/4 tsp Dried Basil1/4 tsp Oregano1/4 tsp DillS&P to taste3/4 cup Orzo2 quarts Vegetable Broth (we use Low Sodium)Juice of 1/2 Lemon

Coat the bottom of a stock pot with olive oil over medium heat. Add the celery, carrots, and onion to the pot, stirring to coat them. Cook about 5 mins or until the onions start to become translucent Add the mushrooms and all of the dried herbs (and any fresh ones) and stir. Cook until the mushrooms start to juice, about 5 more minutes. Add the orzo to the pot and stir to coat. Let the pasta toast slightly for about 2 minutes. Add the vegetable broth and bring the soup to a boil. Reduce to a simmer and cook until the orzo is done. We like ours slightly al dente.

Vegetable Orzo Soup

This inexpensive soup comes together as quickly as you can chop your veggies. It’s also a great way to use any left over fresh herbs that you have lying around. 

1 Tbsp Olive Oil
3 Cloves Garlic, Minced
1 Medium Yellow Onion, Chopped
4 Celery Stalks, Chopped
3 Carrots, Peeled and Chopped
2 cups Mushrooms, Chopped (We used baby portobello)
1/4 tsp Garlic Powder
1/4 tsp Dried Thyme
1/4 tsp Dried Basil
1/4 tsp Oregano
1/4 tsp Dill
S&P to taste
3/4 cup Orzo
2 quarts Vegetable Broth (we use Low Sodium)
Juice of 1/2 Lemon

Coat the bottom of a stock pot with olive oil over medium heat.
Add the celery, carrots, and onion to the pot, stirring to coat them.
Cook about 5 mins or until the onions start to become translucent
Add the mushrooms and all of the dried herbs (and any fresh ones) and stir. Cook until the mushrooms start to juice, about 5 more minutes.
Add the orzo to the pot and stir to coat. Let the pasta toast slightly for about 2 minutes.
Add the vegetable broth and bring the soup to a boil. Reduce to a simmer and cook until the orzo is done. We like ours slightly al dente.

Spicy Summer Soup

1 Tbsp butter (or vegan butter)
2 ears of corn, kernels removed from the cob
5 large tomatoes, diced
1 bulb roasted garlic
1 small red onion
2 poblano peppers
2 jalapeños, seeded and chopped
1 cup vegetable broth (or water)
Handful of chopped cilantro
1 sliced avocado

Cut the top off the bulb of garlic, drizzle with evoo and roast covered in foil at 400 degrees for approximately 30 mins. Remove cloves and set aside.
Roast poblano peppers until the skin is blistering and the inside is soft. 
Remove and finely chop. 
Melt the butter in the bottom of a medium stock pot on medium-low. Add tomatoes, corn kernels, and red onion and cook down for approximately 10 mins.
Stir in peppers and jalapeños. Cook 10 mins.
Add roasted garlic, stir in the broth and cook on medium-high until the soup boils. 
Remove from heat. Serve hot topped with cilantro and sliced avocado.

Spicy Summer Soup

1 Tbsp butter (or vegan butter)
2 ears of corn, kernels removed from the cob
5 large tomatoes, diced
1 bulb roasted garlic
1 small red onion
2 poblano peppers
2 jalapeños, seeded and chopped
1 cup vegetable broth (or water)
Handful of chopped cilantro
1 sliced avocado

Cut the top off the bulb of garlic, drizzle with evoo and roast covered in foil at 400 degrees for approximately 30 mins. Remove cloves and set aside.
Roast poblano peppers until the skin is blistering and the inside is soft.
Remove and finely chop.
Melt the butter in the bottom of a medium stock pot on medium-low. Add tomatoes, corn kernels, and red onion and cook down for approximately 10 mins.
Stir in peppers and jalapeños. Cook 10 mins.
Add roasted garlic, stir in the broth and cook on medium-high until the soup boils.
Remove from heat. Serve hot topped with cilantro and sliced avocado.

Barcelona Wine Bar has been a lovely addition to the Washington Square neighborhood. The dark, industrial metal throughout is beautifully offset with warm wood tones and a giant farm table filled with fresh, local produce and flowers. The menu is full of seasonal small plates and an incredible selection of cheeses and meats. Eat outside if possible and try the olives, roasted carrots, or the broccolini. A wine bar wouldn’t be anything without wine, and the selection is diverse - the tasting flight is for those of us who hate deciding. Brunch is also a great option and the lobster Benedict is at the top of the must-eat list.

http://barcelonawinebar.com

Barcelona Wine Bar has been a lovely addition to the Washington Square neighborhood. The dark, industrial metal throughout is beautifully offset with warm wood tones and a giant farm table filled with fresh, local produce and flowers. The menu is full of seasonal small plates and an incredible selection of cheeses and meats. Eat outside if possible and try the olives, roasted carrots, or the broccolini. A wine bar wouldn’t be anything without wine, and the selection is diverse - the tasting flight is for those of us who hate deciding. Brunch is also a great option and the lobster Benedict is at the top of the must-eat list.

http://barcelonawinebar.com

Thai Green Curry with a poached egg
Ingredients:
- 2 cans coconut milk (I used Chaokoh brand, found at an asian market)
-  5 tbsp green curry paste (I used Mae Ploy brand, found at an asian market)
- 2 japanese eggplants, cut into bite-size pieces
- 1 large zucchini, cut into bite-size pieces
- bell pepper (I used 3 small red/orange ones for added color)
- Juice of 1/2 lime
- fish sauce & soy sauce to taste
- 1 tbsp brown sugar
- fresh basil
In wok, sautee eggplant in olive oil until browned and soft. Set aside.
In same wok, add a bit more oil and sautee curry paste over medium heat for 20-30 seconds or until fragrant. Add 1 can of coconut milk and whisk until incorporated. Add brown sugar, fish sauce, soy sauce, cut veggies, and remaining coconut milk. Simmer until veggies are soft. Garnish with fresh basil. Serve with poached egg or over a bed of rice.

Thai Green Curry with a poached egg

Ingredients:

- 2 cans coconut milk (I used Chaokoh brand, found at an asian market)

-  5 tbsp green curry paste (I used Mae Ploy brand, found at an asian market)

- 2 japanese eggplants, cut into bite-size pieces

- 1 large zucchini, cut into bite-size pieces

- bell pepper (I used 3 small red/orange ones for added color)

- Juice of 1/2 lime

- fish sauce & soy sauce to taste

- 1 tbsp brown sugar

- fresh basil

In wok, sautee eggplant in olive oil until browned and soft. Set aside.

In same wok, add a bit more oil and sautee curry paste over medium heat for 20-30 seconds or until fragrant. Add 1 can of coconut milk and whisk until incorporated. Add brown sugar, fish sauce, soy sauce, cut veggies, and remaining coconut milk. Simmer until veggies are soft. Garnish with fresh basil. Serve with poached egg or over a bed of rice.

Perfect Vanilla Marshmallow

Bloom
4 1/2 tsp unflavored powdered gelatin1/2 cup cold water
Syrup
3/4 cup sugar1/2 cup light corn syrup, divided1/4 cup water1/8 tsp salt
Mallow2 tsp vanilla extractClassic Coating 1 1/2 cups powdered sugar1 cup cornstarchSifted together.
Add gelatin to the cold water, whisk together and let sit for about 10 minutes.In a saucepan, sir together the sugar, 1/4 cup of the corn syrup, water, and salt over heat. Boil, stirring occasionally, until the candy thermometer reaches 240° F. While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer,  Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Leave it running on low. When the syrup reaches 240° pour into the mixer bowl and turn up the mixer to medium speed for 5 minutes.Mix on medium high for 5 more minutes.Mix on high for 2 minutes.Pour in vanilla. Pour into a very lighted greased glass baking dish and dust the top with classic coating.Let sit overnight, over turn onto a baking sheet, cover with more classic coating, and cut into desired shape, dusting with classic coating along the way to prevent sticking. 

Perfect Vanilla Marshmallow

Bloom

4 1/2 tsp unflavored powdered gelatin
1/2 cup cold water

Syrup

3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 tsp salt

Mallow
2 tsp vanilla extract
Classic Coating 
1 1/2 cups powdered sugar
1 cup cornstarch
Sifted together.

Add gelatin to the cold water, whisk together and let sit for about 10 minutes.
In a saucepan, sir together the sugar, 1/4 cup of the corn syrup, water, and salt over heat. 
Boil, stirring occasionally, until the candy thermometer reaches 240° F. 
While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer,  Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Leave it running on low. 
When the syrup reaches 240° pour into the mixer bowl and turn up the mixer to medium speed for 5 minutes.
Mix on medium high for 5 more minutes.
Mix on high for 2 minutes.
Pour in vanilla. 
Pour into a very lighted greased glass baking dish and dust the top with classic coating.
Let sit overnight, over turn onto a baking sheet, cover with more classic coating, and cut into desired shape, dusting with classic coating along the way to prevent sticking. 

Phoenix Public Market is a beautiful marriage between fresh food and a farmers market aesthetic. You’re welcomed by a perfect balance of openness and warmth. The beautifully beamed ceilings and oversized metal fireplace merge the indoor and outdoor spaces. An aisle flanked by farmers market favorites like fresh flowers, artisanal candles and local honey welcomes you to the counter. Employees don denim butcher aprons and can tell you anything about their craft beer list. The coffee is fresh and the food is tasty. Try the quinoa vegetables with pesto poached eggs for a great veggie breakfast or the breakfast sandwich for a serious bacon and avocado experience.
http://phxpublicmarket.com/cafe/

Phoenix Public Market is a beautiful marriage between fresh food and a farmers market aesthetic. You’re welcomed by a perfect balance of openness and warmth. The beautifully beamed ceilings and oversized metal fireplace merge the indoor and outdoor spaces. An aisle flanked by farmers market favorites like fresh flowers, artisanal candles and local honey welcomes you to the counter. Employees don denim butcher aprons and can tell you anything about their craft beer list. The coffee is fresh and the food is tasty. Try the quinoa vegetables with pesto poached eggs for a great veggie breakfast or the breakfast sandwich for a serious bacon and avocado experience.

http://phxpublicmarket.com/cafe/

Trident Booksellers and Cafe used to blend naturally into the rows of shops on Newbury Street. Now with a fenced in patio and beautiful second floor overlooking the rue it’s immediately visible as you step from the Hynes metro stop. A prize winning selection of foreign and independent magazines will entertain design buffs and non-English natives alike and the menu will satisfy every dietary preference imaginable. Try one of their freshly squeezed juices, coco banana smoothies (vegan), or local craft beers to start and follow it with a breakfast burrito, tofu scramble, or lemon ricotta stuffed French toast from their all-day-breakfast menu.

Trident Booksellers and Cafe used to blend naturally into the rows of shops on Newbury Street. Now with a fenced in patio and beautiful second floor overlooking the rue it’s immediately visible as you step from the Hynes metro stop. A prize winning selection of foreign and independent magazines will entertain design buffs and non-English natives alike and the menu will satisfy every dietary preference imaginable. Try one of their freshly squeezed juices, coco banana smoothies (vegan), or local craft beers to start and follow it with a breakfast burrito, tofu scramble, or lemon ricotta stuffed French toast from their all-day-breakfast menu.

Dunwell Doughnuts in the Bushwick neighborhood of Brooklyn has some of the best doughnuts ever. And they just happen to be vegan. Pictured above are the peanut butter & jelly doughnut (front and center), apple cinnamon (back left), blueberry (back right) and toasted coconut. If you’re ever in NYC, I beg of you, please stop by. I dream about these doughnuts at least once a week.

Dunwell Doughnuts in the Bushwick neighborhood of Brooklyn has some of the best doughnuts ever. And they just happen to be vegan. Pictured above are the peanut butter & jelly doughnut (front and center), apple cinnamon (back left), blueberry (back right) and toasted coconut. If you’re ever in NYC, I beg of you, please stop by. I dream about these doughnuts at least once a week.

Sometimes the suburbs suck. But being home over Christmas to visit my family, I noticed so many new spots nearby. It’s truly a testament to the Seattle food scene that so many great spot are looking to the suburbs for the next spots they’ll open. Tipsy Cow in Redmond, WA is a killer burger bar. Pictured is their burger (grass-fed beef), topped with chevre-stuffed mushrooms and with their crispy, thin & delicious french fries. I paired the whole meal with a Black IPA from the Pelican Pub & Brewery out of Pacific City, OR for one killer meal.

Sometimes the suburbs suck. But being home over Christmas to visit my family, I noticed so many new spots nearby. It’s truly a testament to the Seattle food scene that so many great spot are looking to the suburbs for the next spots they’ll open. Tipsy Cow in Redmond, WA is a killer burger bar. Pictured is their burger (grass-fed beef), topped with chevre-stuffed mushrooms and with their crispy, thin & delicious french fries. I paired the whole meal with a Black IPA from the Pelican Pub & Brewery out of Pacific City, OR for one killer meal.

Kale Salad with a Fried Egg
This salad comes together quickly and usually has us returning for seconds. The yoke mixed with lemon makes the best combination of rich and bright. If you use a larger frying pan you can easily make lunch for a group by multiplying the ingredients and frying multiple eggs at once.
1 1/2 cup Kale, cleaned and deveined 1 Tbsp Sesame Seeds 2 Tbsp Toasted Pine Nuts 1 Tbsp Parmesan Cheese, Freshly Grated 1 Tbsp  Olive Oil Juice of 1/2 of a Lemon Salt and Pepper to taste 1 Egg

Fry the egg over easy to over medium.  While the egg is frying, toss the rest of the ingredients in a bowl making sure to coat the kale thoroughly. Plate the kale mixture and set the egg on top as soon as it has cooked.

Kale Salad with a Fried Egg

This salad comes together quickly and usually has us returning for seconds. The yoke mixed with lemon makes the best combination of rich and bright. If you use a larger frying pan you can easily make lunch for a group by multiplying the ingredients and frying multiple eggs at once.

1 1/2 cup Kale, cleaned and deveined
1 Tbsp Sesame Seeds
2 Tbsp Toasted Pine Nuts
1 Tbsp Parmesan Cheese, Freshly Grated
1 Tbsp Olive Oil
Juice of 1/2 of a Lemon
Salt and Pepper to taste
1 Egg

Fry the egg over easy to over medium.
While the egg is frying, toss the rest of the ingredients in a bowl making sure to coat the kale thoroughly.
Plate the kale mixture and set the egg on top as soon as it has cooked.

Mozzarella Pesto Wrap
Once a week during college we would make a pilgrimage to the student union just for the cafeteria made version of this sandwich. It costs much less at home and it’s easy to make multiple or cut up and share as tiny bite sized snacks.
Whole Wheat Wrap 2 Tbsp Hummus 2 tsp Basil Pesto 2 Thick Slices Fresh Mozzarella 4-5 Grape Tomatoes, Halved (We used small heirloom tomatoes) 1/4 Cup Alfalfa Sprouts 3 Fresh Romaine Lettuce Leaves

Spread the hummus and basil pesto on the whole wheat wrap. It is easiest if you center the pesto to contain the oils and spread the hummus to one side of the wrap to help stick it to itself later. Layer the ingredients respectively in the center of the wrap. Fold the wrap tightly and place it seam down on a broiling pan. Broil the wrap for 4 minutes, flipping half way through. Watch the wrap closely as it can become too brown very quickly.

Mozzarella Pesto Wrap

Once a week during college we would make a pilgrimage to the student union just for the cafeteria made version of this sandwich. It costs much less at home and it’s easy to make multiple or cut up and share as tiny bite sized snacks.

Whole Wheat Wrap
2 Tbsp Hummus
2 tsp Basil Pesto
2 Thick Slices Fresh Mozzarella
4-5 Grape Tomatoes, Halved (We used small heirloom tomatoes)
1/4 Cup Alfalfa Sprouts
3 Fresh Romaine Lettuce Leaves

Spread the hummus and basil pesto on the whole wheat wrap. It is easiest if you center the pesto to contain the oils and spread the hummus to one side of the wrap to help stick it to itself later.
Layer the ingredients respectively in the center of the wrap. Fold the wrap tightly and place it seam down on a broiling pan.
Broil the wrap for 4 minutes, flipping half way through. Watch the wrap closely as it can become too brown very quickly.

Italian Stuffed Portobello Caps
Delicious and filling, my picky-eater sibling loves this meal. Because it’s smothered in cheese (not exactly for the calorie conscious) my omnivore relatives don’t notice that meat is missing from the menu. Serve with something green and light. Adapted from the Moosewood New Classics.
6 Large Portobello Mushrooms 3 Tbsp Olive Oil 1 1/2 Cup Onions, Minced 4-5 Cloves of Garlic, Minced 5 Tbsp Basil, Chopped 1 Cup Bell Pepper, Minced 1 Cup Ricotta Cheese 1 1/2 Cups Mozzarella Cheese, Grated 1/2 Cup Grated Parmesan Cheese 1/2 tsp Salt 3 Tbsp Breadcrumbs

Preheat the oven to 400°F. Clean the mushrooms and twist off the stem leaving only the clean cap. Saute the onions over medium heat in the olive oil. Cook about 5 mins, add the garlic and bell pepper. Cook for about 5 more mins and then remove from heat. In a bowl mix the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs. (If you don’t have bread crumbs make your own out of pulverized toasted bread ) Stir in the sauteed vegetables and mix thoroughly (we recommend using your hands) Lightly brush each mushroom cap with olive oil and place them in the baking dish, gill side up. Fill each mushroom generously with the cheese and vegetable mixture. Bake for about 20 minutes or until the mushrooms begin to release their juices and the cheese melts.

Italian Stuffed Portobello Caps

Delicious and filling, my picky-eater sibling loves this meal. Because it’s smothered in cheese (not exactly for the calorie conscious) my omnivore relatives don’t notice that meat is missing from the menu. Serve with something green and light. Adapted from the Moosewood New Classics.

6 Large Portobello Mushrooms
3 Tbsp Olive Oil
1 1/2 Cup Onions, Minced
4-5 Cloves of Garlic, Minced
5 Tbsp Basil, Chopped
1 Cup Bell Pepper, Minced
1 Cup Ricotta Cheese
1 1/2 Cups Mozzarella Cheese, Grated
1/2 Cup Grated Parmesan Cheese
1/2 tsp Salt
3 Tbsp Breadcrumbs

Preheat the oven to 400°F.
Clean the mushrooms and twist off the stem leaving only the clean cap.
Saute the onions over medium heat in the olive oil.
Cook about 5 mins, add the garlic and bell pepper. Cook for about 5 more mins and then remove from heat.
In a bowl mix the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs. (If you don’t have bread crumbs make your own out of pulverized toasted bread ) Stir in the sauteed vegetables and mix thoroughly (we recommend using your hands)
Lightly brush each mushroom cap with olive oil and place them in the baking dish, gill side up. Fill each mushroom generously with the cheese and vegetable mixture.
Bake for about 20 minutes or until the mushrooms begin to release their juices and the cheese melts.

We had the most amazing experience at Boston’s Diner en Blanc event in 2012! To meet our dietary needs and save some serious cash we opted to pack our own meals and this salad was the first course. Even if you don’t have somewhere fancy to be this is refreshing and easy to pack for any picnic or workday lunch.
Salad: 4 cups Baby Spinach 1 1/2 cups Haricot Vert or Regular Green Beans, Washed, Trimmed & Sliced into 1 inch segments 1 1/2 cups Heirloom Cherry Tomatoes, Halved 1/2 cup Radishes, Sliced Thinly 1 Yellow Bell Pepper, Chopped 1 Avocado, Sliced into 1 inch cubes
Dressing: 1 tsp White Wine Vinegar Juice of 1 Lime Zest of 1/2 of Lime 1 Tbsp Fresh Basil, Finely Chopped Salt & Pepper to Taste3 Tbsp cup Olive Oil

Combine all of the salad ingredients in a bowl being careful not to crush the avocado. In a small bowl whisk together the vinegar, lime juice and zest, basil, salt and pepper. Slowly add the olive oil until the dressing thickens. Pour over the salad and toss thoroughly to coat.

We had the most amazing experience at Boston’s Diner en Blanc event in 2012! To meet our dietary needs and save some serious cash we opted to pack our own meals and this salad was the first course. Even if you don’t have somewhere fancy to be this is refreshing and easy to pack for any picnic or workday lunch.

Salad:
4 cups Baby Spinach
1 1/2 cups Haricot Vert or Regular Green Beans, Washed, Trimmed & Sliced into 1 inch segments
1 1/2 cups Heirloom Cherry Tomatoes, Halved
1/2 cup Radishes, Sliced Thinly
1 Yellow Bell Pepper, Chopped
1 Avocado, Sliced into 1 inch cubes

Dressing:
1 tsp White Wine Vinegar
Juice of 1 Lime
Zest of 1/2 of Lime
1 Tbsp Fresh Basil, Finely Chopped
Salt & Pepper to Taste
3 Tbsp cup Olive Oil

Combine all of the salad ingredients in a bowl being careful not to crush the avocado.
In a small bowl whisk together the vinegar, lime juice and zest, basil, salt and pepper.
Slowly add the olive oil until the dressing thickens.
Pour over the salad and toss thoroughly to coat.

This  is from friends, Patrick and Marybeth, who lived in and traveled all over Central and South America. It’s the real deal, and though it seemed intimidating, it wasn’t nearly as difficult as we thought! Finding great fish is the key and after the first and second trip to the grocer we were still without halibut. It was for a special occasion so we decided to splurge on some Chilean Sea Bass, which at Whole Foods was $24.99 per pound! It was exquisite, but our budgets can’t support such a pricey fillet more than once. This is one impressive dish, so follow the directions so that the fish cooks properly and then enjoy the glory.
1 lb. halibut or other firm white fish fillets Juice of 3 Limes Juice of 2 Lemons 2 Red Thai Chilies, Seeded & Finely Diced 1 Jalapeno Seeded & Diced Salt 1/4 cup Orange Juice 3 Tomatoes, Seeded & Finely Chopped 3 Tbsp Vegetable Oil 3 Tbsp Cilantro, Coarsely Chopped 3 Scallions, White & Green parts, Finely Chopped 1 Cucumber, Seeded & Diced Pinch of Cayenne Pepper 1 or 2 Ripe but Firm Avocado (I used 2) Freshly Ground Black Pepper
Cut fish into ½ inch chunks. In a large glass mixing bowl, combine the fish, lime and lemon juices, the chilies and salt. Toss well. Cover and refrigerate for 2 hours. Stir occasionally. The fish will begin to turn from semi translucent to opaque white. Remove from refrigerator. Add remaining ingredients and toss well. Refrigerate overnight.

***You can add shrimp, scallops, and if you’re brave and have a source octopus, go for it. Whatever you add though you must add more lemon & lime. Any raw seafood that you add, you must add before the first 2 hour marinade, and remember to increase the limes and lemons! You may want to use pre-cooked shrimp; remove the tails, rinse, chop, and put in just before refrigerating overnight. (We omitted this the first time for a Sea-Bass-only dish but precooked shrimp is easy and delicious!)

This  is from friends, Patrick and Marybeth, who lived in and traveled all over Central and South America. It’s the real deal, and though it seemed intimidating, it wasn’t nearly as difficult as we thought! Finding great fish is the key and after the first and second trip to the grocer we were still without halibut. It was for a special occasion so we decided to splurge on some Chilean Sea Bass, which at Whole Foods was $24.99 per pound! It was exquisite, but our budgets can’t support such a pricey fillet more than once. This is one impressive dish, so follow the directions so that the fish cooks properly and then enjoy the glory.

1 lb. halibut or other firm white fish fillets
Juice of 3 Limes
Juice of 2 Lemons
2 Red Thai Chilies, Seeded & Finely Diced
1 Jalapeno Seeded & Diced
Salt
1/4 cup Orange Juice
3 Tomatoes, Seeded & Finely Chopped
3 Tbsp Vegetable Oil
3 Tbsp Cilantro, Coarsely Chopped
3 Scallions, White & Green parts, Finely Chopped
1 Cucumber, Seeded & Diced
Pinch of Cayenne Pepper
1 or 2 Ripe but Firm Avocado (I used 2)
Freshly Ground Black Pepper

Cut fish into ½ inch chunks. In a large glass mixing bowl, combine the fish, lime and lemon juices, the chilies and salt. Toss well.
Cover and refrigerate for 2 hours. Stir occasionally.
The fish will begin to turn from semi translucent to opaque white.
Remove from refrigerator. Add remaining ingredients and toss well.
Refrigerate overnight.

***You can add shrimp, scallops, and if you’re brave and have a source octopus, go for it. Whatever you add though you must add more lemon & lime. Any raw seafood that you add, you must add before the first 2 hour marinade, and remember to increase the limes and lemons! You may want to use pre-cooked shrimp; remove the tails, rinse, chop, and put in just before refrigerating overnight. (We omitted this the first time for a Sea-Bass-only dish but precooked shrimp is easy and delicious!)

Beet and Goat Cheese Jewels
These gems were the appetizer for our beets three ways dinner. The colors were fantastic and we were lucky enough to get both golden beets and red beets in our CSA box. This recipe is basically exactly the same as the original (at the bottom) with a few added details. Feel free to use any colors of beets that you like.
8 beets, in as many colors as you can find, boiled until fork tender and peeled and sliced thinly (a mandolin helps)12 oz goat cheese olive oil salt pepper
Line a glass loaf pan with plastic wrap, with enough hanging over the sides to cover past the center.Layer the lightest beets on the bottom, one slice thick. Top with goat cheese, salt, pepper, and olive oil. Repeat with light beets moving to darkest beets at the top. Finish with beets on top.Cover with the overhanging plastic wrap, weigh down slightly and refrigerate for 6 hours. Cut with an extremely sharp knife and serve cold. 
http://francesjanisch.wordpress.com/2013/05/14/beet-and-goat-cheese-jewels/

Beet and Goat Cheese Jewels

These gems were the appetizer for our beets three ways dinner. The colors were fantastic and we were lucky enough to get both golden beets and red beets in our CSA box. This recipe is basically exactly the same as the original (at the bottom) with a few added details. Feel free to use any colors of beets that you like.

8 beets, in as many colors as you can find, boiled until fork tender and peeled and sliced thinly (a mandolin helps)
12 oz goat cheese
olive oil
salt
pepper

Line a glass loaf pan with plastic wrap, with enough hanging over the sides to cover past the center.
Layer the lightest beets on the bottom, one slice thick. Top with goat cheese, salt, pepper, and olive oil. 
Repeat with light beets moving to darkest beets at the top. Finish with beets on top.
Cover with the overhanging plastic wrap, weigh down slightly and refrigerate for 6 hours. Cut with an extremely sharp knife and serve cold. 

http://francesjanisch.wordpress.com/2013/05/14/beet-and-goat-cheese-jewels/

Vegetable Orzo Soup
This inexpensive soup comes together as quickly as you can chop your veggies. It’s also a great way to use any left over fresh herbs that you have lying around. 
1 Tbsp Olive Oil3 Cloves Garlic, Minced1 Medium Yellow Onion, Chopped4 Celery Stalks, Chopped3 Carrots, Peeled and Chopped2 cups Mushrooms, Chopped (We used baby portobello)1/4 tsp Garlic Powder1/4 tsp Dried Thyme1/4 tsp Dried Basil1/4 tsp Oregano1/4 tsp DillS&P to taste3/4 cup Orzo2 quarts Vegetable Broth (we use Low Sodium)Juice of 1/2 Lemon

Coat the bottom of a stock pot with olive oil over medium heat. Add the celery, carrots, and onion to the pot, stirring to coat them. Cook about 5 mins or until the onions start to become translucent Add the mushrooms and all of the dried herbs (and any fresh ones) and stir. Cook until the mushrooms start to juice, about 5 more minutes. Add the orzo to the pot and stir to coat. Let the pasta toast slightly for about 2 minutes. Add the vegetable broth and bring the soup to a boil. Reduce to a simmer and cook until the orzo is done. We like ours slightly al dente.

Vegetable Orzo Soup

This inexpensive soup comes together as quickly as you can chop your veggies. It’s also a great way to use any left over fresh herbs that you have lying around. 

1 Tbsp Olive Oil
3 Cloves Garlic, Minced
1 Medium Yellow Onion, Chopped
4 Celery Stalks, Chopped
3 Carrots, Peeled and Chopped
2 cups Mushrooms, Chopped (We used baby portobello)
1/4 tsp Garlic Powder
1/4 tsp Dried Thyme
1/4 tsp Dried Basil
1/4 tsp Oregano
1/4 tsp Dill
S&P to taste
3/4 cup Orzo
2 quarts Vegetable Broth (we use Low Sodium)
Juice of 1/2 Lemon

Coat the bottom of a stock pot with olive oil over medium heat.
Add the celery, carrots, and onion to the pot, stirring to coat them.
Cook about 5 mins or until the onions start to become translucent
Add the mushrooms and all of the dried herbs (and any fresh ones) and stir. Cook until the mushrooms start to juice, about 5 more minutes.
Add the orzo to the pot and stir to coat. Let the pasta toast slightly for about 2 minutes.
Add the vegetable broth and bring the soup to a boil. Reduce to a simmer and cook until the orzo is done. We like ours slightly al dente.

About:

A food adventure

Following: