Sacramento Street » recipe

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: 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: Baked Cauliflower & Brussel Sprout Crisps

caitlin — Tue, 12 Mar 2013 15:30:17 +0000

You know when you have a dish at a restaurant and then you immediately want to recreate it? When Susan of Peas and Love and I tasted the Brussel Sprout chips at Marlowe in SOMA we were obsessed. We talked about them all the time, craved them – it was bad! So, Susan decided to recreate them for us with a twist – adding cauliflower into the mix. These are delicious and quite addicting. I could eat it for lunch every day!

Baked Cauliflower & Brussel Sprout Crisps

Instructions:

1/2 a Head of Cauliflower, chopped
1 cup Brussel Sprouts, de-leaved (cut off the ends and separate all the leaves, layer by layer)
3 Tbsp Olive Oil
2 Tbsp Pure Maple Syrup
Juice of 1/2 a Lemon
1/2 a tsp Cayenne Pepper

Directions:
1. Preheat oven to 350 degrees. On a baking sheet lay down the Cauliflower and Brussel Sprouts. In a bowl, bring Oil, Syrup, Lemon and Pepper together and mix well. Spread the liquid mixture over the veggies, and use your hands to make sure Cauliflower and Sprouts are coated evenly.
2. Bake for 20 minutes, until the Brussel Sprout leaves start to brown. Remove from oven, let cool, and sprinkle over a light drizzle of salt to taste. Serve, and enjoy!

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

On the Menu: Gluten-Free Lemon Coconut Pancakes

caitlin — Tue, 12 Feb 2013 13:00:54 +0000

With Valentine’s day just two short days away some of you might be looking for something special to do for your sweetie. Susan of Peas and Love and I have you covered! Instead of waiting until nightfall to surprise your special someone, wake up early and whip up a delicious and healthy breakfast (don’t forget the coffee)! These Lemon Coconut Pancakes will have them thinking of you all day long. Plus, they are easy to make!

Now, set your clock twenty minutes early – you won’t regret it!

Gluten-Free Lemon Coconut Pancakes

Ingredients:
1 cup Gluten-Free flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 cups Brown Sugar
2 eggs
1 cup Coconut Milk
1 Tbsp Coconut Oil
Juice of 1 Lemon
1/2 tsp Vanilla Extract

Directions:
First, mix all the dry ingredients together in a bowl, and set aside. In a separate bowl mix all the wet ingredients together and whisk well. Slowly stir in wet ingredients to the bowl of dry ingredients, and mix thoroughly until a smooth batter forms. Heat a pan with a drop of Coconut oil, and pour in a 1/4 cup of batter onto pan, forming a nice round shape. Cook until bubbles form- about 2-3 minutes, then flip. Repeat until all the batter is gone. Serve with pure maple syrup, butter and fresh berries. Enjoy!

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

On the Menu: Tangy Kale Caesar Salad

caitlin — Tue, 05 Feb 2013 13:00:42 +0000

After everything I ate this past Sunday – it’s going to be a week (maybe month) of healthy eating. When Susan of Peas and Love and I were planning this months recipes I knew a salad would be in order this week. We wanted to reinvent a classic that everyone loves – a caesar salad. I’ve always loved caesar salad, but since the dressing isn’t healthy I try to not order it too often. Well friends, Susan’s spin on this favorite is delicious, tasty and healthy – can I get a “woot woot”? This is going to be my new lunch staple!

Tangy Kale Caesar Salad

To make Croutons:

3 pieces of sliced bread, cut up into small pieces

2 Tbsp Olive Oil

2 tsp Paprika

Dashes of Salt and Pepper

On a baking sheet, lay down bread pieces and drizzle over oil, coating all the bread well. Sprinkle over paprika, salt and pepper and bake at 350 degrees for 15-20 minutes until browned. Turn off heat, set aside and let cool.

To make the dressing:

1 cup Raw Cashews, soaked for 2 hours minimum, rinsed and drained

1/4 cup fresh water

Juice of 1 Lemon

1/4 cup Nutritional Yeast

2 Tbsp Apple Cider Vinegar

1 Tbsp Soy Sauce

Blend all ingredients together until a smooth puree forms. Add drops of water to thin out if necessary, until desired consistency is achieved.

In a bowl, combine 2 cups of chopped Lacinato Kale (stems discarded). Add in baked croutons and sprinkle in a tablespoon of sesame seeds. Pour dressing in, and mix well until all the leaves are coated. Serve and enjoy!

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