Sacramento Street

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On the Menu: Parsnip Chips

Tuesday, May 14, 2013 / Comments (6)

Today, Susan of Peas and Love has made a tasty treat you can make for a weekday snack at the office or when you’re lounging at home on the weekends. I’ve been a longtime fan of parsnips – I cook them in the oven with a little olive oil and they are scrumptious, but I’ve been looking for new ways to cook them. When I asked Susan if she has any other recipes she immediately thought of her Parsnip Chip recipe – boy are these good. Be warned . . . once you eat a few, you won’t be able to stop.


Parsnip Chips

Ingredients:
3 Parsnips, sliced thinly (I recommend using a Mandolin)
2 Tbsp Canola Oil
1 tsp Chili Powder
Salt and Pepper to taste


Directions:
Preheat oven to 350. On a baking sheet, evenly spread out sliced parsnips and pour over oil, coating evenly with your hands. Then sprinkle over salt, pepper and chili powder, and bake for 20 minutes until crispy and slightly browned. Let cool for 10 minutes, then serve right away! (Note: these will still taste good the next day, but will not be as crunchy.)


Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming
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On the Menu: Roasted Red Pepper Corn Chowder

Tuesday, May 7, 2013 / Comments (5)
We’ve had bursts of warm weather and then it cools down – this has been on repeat for the last month or so. When it cools down at night I’ve been craving soup. Susan of Peas and Love had a little fun with her Vitamix this weekend and created this delicious soup perfect for a chilly overcast spring night. The combination of red pepper and corn is incredible and I’m already planning on making it for Sunday night dinner this week.

 

Roasted Red Pepper Corn Chowder

 

Ingredients:
1 10oz package of Frozen Corn
1 Red Pepper, roasted
1/2 White Onion, sliced
3 Tomatoes, chopped
2 Garlic Cloves
1/2 cup Black Beans (from a can is fine)
Juice of 1 Lime
1/2 tsp Cumin
1/2 tsp Cayenne Pepper
1 tsp Chili Powder
4 Sprigs of Cilantro, chopped
Salt and Pepper to taste

 

Directions:
On a baking sheet, lay down halved and gutted red pepper drizzled in a light coat of Olive Oil, and bake at 375 degrees for 20 minutes until soft and ever so slightly charred. Set aside. In a big pan, bring together onions, garlic and 3 tablespoons of Olive Oil over medium heat, and cook until onions are translucent. Add in corn, tomatoes, beans, lime juice and all the spices- mixing thoroughly. Lower heat and simmer for 15 minutes. Transfer the mixture to a blender and throw in the peppers as well. Blend on high until a smooth puree forms, stopping occasionally to scrape down sides. Sprinkle in salt and pepper to taste and blend some more. Serve it up in bowls, and top with Cilantro.

 

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming
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On the Menu: Cool as a Cucumber Spring Salad

Tuesday, April 30, 2013 / Comments (3)

The weather in San Francisco has been incredible and it seems to be warming up even more. I love enjoying these summer-like days in the spring. Since we’ve been having fabulous weather both Susan of Peas and Love and I thought we’d share a refreshingly cool salad to enjoy an on warm day or night. It’s also the perfect salad to bring to the many outdoor dinner parties you might be hosting or attending. Enjoying this cool treat!


Cool as a Cucumber Spring Salad


Ingredients:

1 Cucumber, chopped
6 Red Radishes, quartered
1 Tbsp Chopped Parsley
1 Tbsp Chopped Cilantro
1 Tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
Dash of Chili Powder
Juice of 1/2 a Lime

 

Directions:
To make this quick and easy salad, bring all ingredients together in a bowl and toss well. Serve, enjoy, and be cool (as a cucumber)!

 

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming
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On the Menu: A Refreshing Pick-Me-Up Juice

Tuesday, April 23, 2013 / Comments (8)

After all of the traveling – being on airplanes and eating out every day, my body was craving a little refreshing juice to get everything back in sync. Of course, Susan of Peas and Love came to the rescue with a delicious juice that completely rejuvenated me. The combination of carrot, apple and cucumber is simply divine. I hope all of you enjoy this juice as much as I did!


 A Refreshing Pick-Me-Up Juice


Ingredients:
6 Carrots
1 Apple
1 Cucumber
3 Celery Stalks
1 Lemon

 

Directions:
Bring all the ingredients together and press each through your juicer. Makes enough for now and a little for later. Enjoy this very simple yet nourishing drink!

 

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming
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On the Menu: Miso-Lemon Glazed Salmon

Tuesday, April 16, 2013 / Comments (4)

This week Susan of Peas and Love brings you the last recipe from our Supper Club dinner. I have to tell you – everyone at our dinner table wanted seconds of this salmon dish. The miso sauce was scrumptious and made the salmon have tons of flavor


Miso-Lemon Glazed Salmon


Ingredients:

2 6oz Salmon Filets
2 Tbsp Olive Oil
1 Tbsp Miso Paste
Juice of 1 Lemon
1 tsp Oregano
Salt and Pepper

 

Directions:
Preheat oven to 350. Rinse Salmon and pat dry with a paper towel. Transfer to a piece of heavy duty foil and coat the filets with a light drizzle of oil. In a small bowl, bring together the oil, miso paste and lemon juice, and whisk with a fork. Spread mixture over the filets until the tops are evenly coated. Bake in the oven for 20 minutes. Remove from oven, let cool and serve over rice or with a green salad.

 

Now that you’ve seen all four recipes from our Supper Club, you can host your own dinner party.

 

 

All of these recipes are simple and will wow all of your guests. Plus, each recipe is healthy!


Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming

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