Sacramento Street

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On the Menu: Summer Lentil Salad

On the Menu - Summer Lentil Salad | Sacramento StreetA Summer Lentil Salad is one of my go-to recipes.  I constantly find myself changing the vegetables with whatever I find at the farmer’s market. The bones of the recipe have always stayed the same.  It’s a quick and healthy dinner and I love when we have leftovers for lunch the next day!


Ingredients:


- 1 cup lentils (I use the French variety called du Puy)


- 1 tablespoon Dijon or coarse mustard


- 1 tablespoon white wine vinegar


- juice of ½ Meyer lemon


- ¼ cup extra virgin olive oil


- sea salt


- 1 cup cherry tomatoes


- 3 Persian cucumbers, half-peeled


- 1 cup fresh English peas


- ¼ cup Italian parsley


Directions:


1. Bring a medium pot of water to boil (season with salt), add the lentils. Once it is boiling, reduce heat to medium-low and cook until tender – usually 15 to 20 minutes.  Be careful not to overcook.  Drain lentils and place in a mixing bowl.


2. In a small bowl, whisk together the mustard, lemon juice, vinegar, olive oil, and salt.


3. Add the mixture to the lentils along with the tomatoes, cucumbers, peas, and parsley.


Note: You can also add feta cheese if you want a little on top.


Recipe and photos by Caitlin Flemming

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On the Menu: Apricot & Strawberry Galette

On the Menu - Apricot & Strawberry Galette | Sacramento StreetRecently, I’ve made a commitment to get up early and go to the farmers market on Sunday mornings. I thought it might only last a few weeks but the produce has been inspiring me so much that I’ve now gone five weeks in a row!


By doing this, I start the week off with healthy and fresh ingredients and cook with what’s in season.  The freshness and flavors are unsurpassed and I’m directly supporting the farmers who grew the produce.


This week I’ve decided to try something outside of my comfort zone. I’m not known for my baking talents – so this was a stretch for me.  Let me tell you, I was so surprised with the results that I had to share this recipe with all you. Plus, it’s easy and your family or guests you make this for will be wanting more than one!


Ingredients: 


Pie Crust – I used a ready-made piecrust that was delicious. Check your local bakery to see if they sell the dough.  If you want to prepare your own, this is my tried and true recipe.


- all purpose flour (to dust the rolling of dough)


- 6 to 8 apricots


- one small box of strawberries


- 1 T cornstarch


- 2/3 cup granulated sugar


- dusting sugar


Directions:


1. Using one 9-inch piecrust, roll pie crust out to create four squares about 1/8” thick. I always dust my surface as well as my rolling pin with flour so it sticks less.


2. Chop the apricots in long strips and slice the strawberries.


3. Combine fruit with sugar and cornstarch.


4. Add ½ cup of fruit into center of each piece of dough


5. Turn sides up and pinch folds.


6. Lightly brush with water and sprinkle the dusting sugar on top of the galettes.


7. Line your baking sheets with parchment paper and place the galettes on the cookie sheet.


8. Preheat your oven to 400 degrees. Place galettes in oven for 25 to 30 minutes or until they are beginning to brown. Reduce heat to 375 degrees for an additional 10 to 15 minutes or until the filling in bubbling.


9. Cool on a wire rack.


Enjoy this delicious summer treat!


TRecipe and photos by Caitlin Flemming

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On the Menu: Asparagus Toast

On the Menu – Asparagus Toast | Sacramento Street

It’s been months since the last recipe post – it’s been a whirlwind spring and I figured since a new season is beginning it was time I bring back a weekly recipe. This recipe is deceptively easy and incredibly delicious. The key is to use fresh ingredients – that’s why I’ve been making it a habit to try to get them at the farmers market each week. You can’t beat the fresh produce they have available. After making this once, it’s been on regular rotation every week.


Ingredients:

– asparagus spears (2 to 3per slice of bread)


- juice of ½ lemon


- rind of one lemon


- sea salt (to taste)


- pepper (to taste)


- sumac*


- 1/2 tablespoon olive oil


- multi-grain bread


- goat cheese


Directions:

1.   Wash and trim asparagus – pat dry.  Place on a baking sheet and drizzle with olive oil, lemon juice, salt and pepper.


2.    Bake at 400 degrees for 8 to 12 minutes (until tender).


3.     Meanwhile, prepare the toast.  Spread with goat cheese.


4.     Place asparagus spears on top of the toast.


5.     Sprinkle with sumac* and lemon rind.


Enjoy!


*A spice you can find in Middle East stores and sometimes the supermarket. It’s made with a rich and mild red pepper and has a hint of lemon.


Photo by Caitlin Flemming

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On the Menu: Pumpkin and Butternut Squash Soup

Pumpkin and Butternut Squash Soup | Sacramento Street

Our first rain of the season has graced us here in San Francisco. We’ve been quite fortunate this fall with sunshine and mild temps but alas, it couldn’t last forever. When rain comes all I want to do is stay inside, curl up on my sofa and enjoy a deliciously warm soup. That’s why I’m bringing you a tried and true from our house – a Pumpkin and Butternut Squash Soup. It’s easy and bound to have your whole family wanting seconds. So if you’re needing a tasty and warm meal for your family I highly recommend cooking this up. I’ll be serving this the day after Thanksgiving this year – you can pre-make it a few days ahead and then serve it! Enjoy!


Pumpkin and Butternut Squash Soup


Ingredients:

– 4 cups of peeled, cubed pumpkin

– 6 cups of peeled, cubed butternut squash

– 3 cloves of garlic

– 1 medium onion

– 16 oz of vegetable stock

– 1 cup of water

– 1 tablespoon butter

– 1 teaspoon sea salt

– 1/4 teaspoon pepper

– 1 1/2 tablespoon curry

– 1 tablespoon of coconut milk

– sunflower seeds to garnish


Directions:


1. Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with butter and garlic. Cook until onions have softened.


2. Add curry (start with 1/2 tablespoon and add more as it cooks). Cook for an additional minute.


3. While the above is cooking halve, peel and de-seed pumpkin and butternut squash. Cut into 1″ cubes.


4. When the onion mixture is done, add pumpkin, butternut squash, vegetable stock, salt and pepper. Cover and bring to a boil. Once it’s boiling reduce heat and simmer over medium to low heat.


5. Simmer until butternut squash and pumpkin can be easily pierced with a fork. This should take about 30 minutes.


6. Let cool for about 5 minutes before transferring to a blender and puree. Adjust salt and add about 1/2 or 1 tablespoon of curry after blending.


7. Serve hot with about a tablespoon of coconut milk in each bowl and a sprinkle of sunflowers seeds on top for garnish. Enjoy!


Photo by Caitlin Flemming

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On the Menu: Pumpkin Pancakes

Pumpkin Pancakes | Sacramento StreetWith chilly mornings ahead who wants to get out of their pajamas? I certainly don’t. I relish my time in them on the weekdays and weekends since they are always so cozy. With that in mind I thought you might be looking for a new breakfast recipe to make for you and your loved ones. It’s easy and will be a hit amongst everyone. These pumpkin pancakes make your home smell like autumn and they taste like fall is bursting in your mouth. So enjoy an extra hour or two or three in your pajamas and surprise everyone in your house with these delicious pumpkin pancakes!


Pumpkin Pancakes


Ingredients:

– 1 1/4 cups all-purpose flour

– 2 tablespoons sugar

– 2 teaspoons baking powder

– 1/2 teaspoon each cinnamon, ground ginger, and salt

– 2 tablespoons of flax seed 

– 1/8 teaspoon nutmeg

– a pinch of ground cloves.

– 1 cup milk

– 6 tablespoons canned pumpkin puree

– 2 tablespoons melted butter

– 1 egg


Directions:

1. In one bowl whisk together 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, 1 tablespoon of flax seed, ground ginger, and salt.


2. Once this is blended together add 1/8 teaspoon nutmeg; and a pinch of ground cloves.


3. In another bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg.


4. Add this mixture to the dry ingredients. Stir together until it’s consistently smooth in texture.


5. Melt butter in a pan over medium heat. Pour roughly about 1/4 of a cup of batter for each pancake one pan.


6. Cook each pancake about 2 to 3 minutes on each side.


7. Serve and top with a little butter and maple syrup.


Recipe by Eric Flemming | Photo by Caitlin Flemming

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