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On the Menu: Light & Tart Heart of Palm Salad

caitlin — Tue, 21 May 2013 12:00:33 +0000

Do you ever feel like you need to spice up your salad routine? I definitely have my go-to favorites but I feel as though it is high time for something new. Susan of Peas and Love came to me with this delicious salad – the combination of mango, radishes and kale is a total winner in my book. I’ve made this a few times for lunch and it has been completely satisfying my craving for something new.

Light & Tart Heart of Palm Salad

Ingredients:

5 Leaves of Kale, de-stemmed and torn into bite sized pieces

1 handful of Watercress

4 Radishes, sliced thinly

1/2 a Mango, chopped

1/2 cup of Heart of Palm, chopped

Dressing:

6 Tbsp Olive Oil

Juice of 1 Lemon

1 Tbsp Apple Cider Vinegar

1 tsp Tamari Sauce

1 tsp Chili Powder

Salt and Pepper to taste

Directions:

In a mixing bowl, bring the first 5 ingredients together. In a separate bowl, mix the dressing ingredients together thoroughly. Slowly pour over the salad, using wooden spoons to mix up and toss until well coated. Serve and enjoy!

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

On the Menu: Parsnip Chips

caitlin — Tue, 14 May 2013 19:00:41 +0000

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

On the Menu: Roasted Red Pepper Corn Chowder

caitlin — Tue, 07 May 2013 15:45:13 +0000

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

On the Menu: Cool as a Cucumber Spring Salad

caitlin — Tue, 30 Apr 2013 14:00:33 +0000

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

On the Menu: A Refreshing Pick-Me-Up Juice

caitlin — Tue, 23 Apr 2013 13:30:40 +0000

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

On the Menu: Miso-Lemon Glazed Salmon

caitlin — Tue, 16 Apr 2013 18:15:21 +0000

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.

Green Detox Salad w/ Avocado and Fennel

Roasted Asparagus w/ Lemon Butter Sauce

Coconut Rice

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

On the Menu: Coconut Rice

caitlin — Tue, 09 Apr 2013 14:15:12 +0000

Our third dish from our Sunday Suppers dinner is one I’ve become quite addicted to making. This rice is scrumptious. I can eat it with a meal or on its own for lunch. The medley of ingredients Susan of Peas and Love has put together makes this rice unique (and colorful with the pistachios). At the end of our meal there was a small helping left and I immediately called dibs. Pair it with salmon, chicken or beef and it’ll be a hit with your family.

Coconut Rice

Ingredients:

1 cup mix of Brown Rice and Wild Rice

1 cup Coconut Milk

1/2 cup Water

2 Tbsp Olive Oil

1 Garlic clove, minced

1/2 cup Pistachios, crushed

1 Tbsp Chives, chopped

Directions:

In a rice cooker, bring all ingredients together (except pistachios and chives) and cook until done (about 30 minutes). Once rice is fully cooked, transfer to a serving platter, and sprinkle over the pistachios and chives to top. Serve as a side with fish, or mix in with greens to make a grain salad!

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

On the Menu: Roasted Asparagus w/ Lemon Butter Sauce

caitlin — Tue, 02 Apr 2013 12:00:35 +0000

This week we have our second installment of our Supper Club – Roasted Asparagus. In the Bay Area it’s asparagus season and by am I thrilled – I could have them with every single meal. This recipe in particular is simple and scrumptious! Plus, you can serve it with any meal.

Roasted Asparagus with Lemon Butter Sauce

Ingredients:

10 oz Asparagus

2 Garlic cloves, minced

2 Tbsp Olive Oil

1/2 stick of Butter

Juice of 1 Lemon

2 tsp Red Pepper Flakes

Salt and Pepper to taste

Directions:

Preheat oven to 350. On a baking sheet, lay down Asparagus and coat with Olive Oil. Sprinkle over the minced garlic. Bake for 15-20 minutes, until garlic turns a slightly light brown color. In a separate bowl, melt butter, and add lemon juice and red pepper. Once the Asparagus is done cooking, remove from oven, and transfer to a serving platter. Pour butter sauce over Asparagus just prior to serving. Finish with a tad more red pepper flakes if desired, as well as some salt and pepper. Enjoy!

And be sure to check out our first Supper Club recipe here.

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

On the Menu: Green Detox Salad w/ Avocado and Fennel

caitlin — Tue, 26 Mar 2013 12:00:49 +0000

Today we’re excited to share our first of four recipes that will add up to an amazing meal you can make when you host your own dinner party. Each recipe is simple, easy and full of flavor. We’re starting you off with the Green Detox Salad with Avocado and Fennel – I have to say, seeing Susan make this made me want to make salads at home every night. With only a few ingredients this salad was a hit at our Supper Club. We ate every last piece of greens in the bowl. I hope you enjoy this as much as I did.

Green Detox Salad w/ Avocado & Fennel

Ingredients

10 oz. Organic Arugula

4-5 Kale leaves, de-stemmed and torn into pieces

1/2 cup Basil leaves, torn into pieces

1 bulb Fennel, sliced thinly

1 Avocado, sliced thinly

Dressing:

1/4 cup Olive Oil

3 Tbsp Apple Cider Vinegar

3 Tbsp Liquid Aminos (I like the Bragg’s brand)

Juice of 1 Lemon

Directions:

In a big bowl, bring all ingredients together, except the liquids. Drizzle over 1 tablespoon of olive oil and gently massage all the greens together with your hands until relaxed and evenly coated with the oil. Then throw in the Fennel and Avocado. In a separate bowl, mix all the liquid ingredients together. Moments before serving the dish, pour the dressing all over the salad. Enjoy this super cleansing, nutrient-rich, and tasty salad!

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

On the Menu: Zesty Citrus Salad

caitlin — Tue, 19 Mar 2013 12:00:17 +0000

With spring officially here tomorrow, Susan and I wanted to create something refreshing and delicious in the kitchen for all of you. This week we have a citrus salad that can easily be paired with any meal – salmon, chicken, you name it! I’m all about citrus these days, especially after being down in Arizona last week. This zesty salad is going to be made multiple times this week – the bonus is that it’s super easy!

Zesty Citrus Salad

Ingredients:

1/2 an Orange
1/2 a Grapefruit
1 Blood Orange
1 cup Arugula
1/2 cup sliced Fennel
1 Tbsp Olive Oil
1 Tbsp Apple Cider Vinegar
2 tsp Balsamic Vinegar
Fennel leaves to garnish

Directions:
With a knife slice off all the skin of the orange, grapefruit and blood orange- being careful not to plunge into the juicy meat of the fruits. Then slice them thinly. On a bed of Arugula, layer down the fruits and Fennel. Mix together the oil and vinegars together first and then pour it over the salad. Garnish with the leaves of Fennel, sprinkle over salt and pepper to taste, and enjoy this delicious, light and cleansing salad!

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