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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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On the Menu: Pumpkin Spiced Latte

Pumpkin Spiced Latte | Sacramento Street

Everyone rejoices when the Pumpkin Latte hits Starbucks – but who wants to venture out every morning for it? Or spend that much? Well, I’ve been doing a little testing with my cousin (she’s mildly obsessed with it) and after testing out a few different recipes we finally decided on a winner. I have to say, it’s a thousand times better homemade than at your local coffee shop. Plus, once you make the milk, it lasts you at least a week . . . that is if you don’t drink it all first. It’s addicting!


So kick back in your pajamas a while longer in the morning because you’ll no longer have to get dressed for your Pumpkin Spiced Latte fix.


Pumpkin Spiced Latte


Ingredients:


For the Pumpkin Spice Base:
– 1 cup pumpkin puree (canned or real)
– 3/4 cup light brown sugar
– 1 tablespoon ground cinnamon
– 1 tablespoon vanilla extract
– 1/4 teaspoon freshly grated nutmeg


For the Pumpkin Spice Latte:
– 2 tablespoons Pumpkin Spice Base
– 1 cup 2% milk (you can use soy or almond milk as well)
– 1 shot of espresso or brewed coffee (about 4 ounces)


Directions:


To Make the Pumpkin Spice Base:
1. Mix all of the base ingredients together until it has an even consistency.

2. Put Pumpkin Spice Base into a jar and store in the refrigerator for up to 2 weeks.


To Make a Pumpkin Spice Chai Latte:
1. Make one shot of espresso or brew coffee (about 4 ounces) and pour into your favorite coffee cup.

2. Stir the Pumpkin Spice Base and the milk together in a saucepan until it has a smooth consistency. Heat over medium high heat until the mixture is steaming hot.

3. Pour the hot milk into the espresso or coffee. Top with steamed milk and sprinkle a little cinnamon on top. Enjoy!


Photo by Caitlin Flemming

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On the Menu: Minestrone Verde

Minestrone Verde | Sacramento StreetThis weekend I decided to experiment without a recipe.  As autumn is upon us, I wanted a soup that was hearty, but I didn’t really want tomatoes as the base since I’ve been eating them so much lately. I got inspired to make a Green Minestrone that I had eaten at Rustic Bakery a few months ago. I was surprised how good it turned out.


After getting a thumbs up from the table I thought I’d share it with all of you.


Minestrone Verde


Ingredients:

1 – 64 oz. container of organic chicken or vegetable broth

½ box of small shell pasta (Italian)

1 can – Canellini beans

olive oil

5 small zucchinis – chopped

2 large carrots – chopped

2 shallots – finely chopped

1 cup fresh basil leaves

1 cup fresh parsley leaves

3 cups fresh spinach leaves


Directions:

1. Preheat oven to 400 degrees.  On a small baking sheet, arrange 2 zucchini’s and 1 shallot that have been mixed with 1 Tablespoon of olive oil as well as salt and pepper.  Place in oven for 12-15 minutes until brown.  Place roasted vegetables in blender with a cup of the broth, the parsley and the basil and mix until smooth.


2. Meanwhile, sauté the remaining zucchini, carrots and shallots in olive oil in a large pot until they turn golden brown. Add broth as well as the blended vegetables and herbs.  Let simmer for 15 minutes.  Add one can (16oz.) Canellini beans, ½ box of small shell pasta, and the rind of a parmesan cheese.  Allow to simmer another 15 minutes.  Five minutes before serving add 3 cups of fresh spinach.


3. Serve with shredded parmesan on top and a crusty French bread.


Enjoy!


Photo and Recipe by Caitlin Flemming

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