My own tried-and-true recipes for home cooks.
Beet Citrus Salad with Sesame Goat Cheese
I love beets. Most people do not. I feel like one of my purposes is to convince people that beets are in fact delicious orbs of vegetable heaven. That means pairing beets with naturally and popularly “yummy” things like oranges, goat cheese, sesame, honey, and lemon. The combination of beets, citrus, and goat cheese though is not necessarily new. So how do you make this combination interesting? I rely on a little warm goat cheese moment to provide the intrigue: coat the goat cheese in a sesame crust, give it a little sear, and use it as a protein-rich-creamy-fatty salad topping. The interplay of the warm goat cheese with the just-out-of-the-fridge citrus is truly heavenly. The beets are there as the foundation.
Brussels Sprout Caesar with Parm Crisps
Now I offer the newest rendition: the Brussels sprout Caesar. Cousin to the kale, Brussels sprouts offer versatility in their ability to both be eaten roasted and raw. Their flavor complements the pungency of a Caesar dressing, which I amplify with Meyer lemons (that touch of spicy mandarin sweetness does wonders).
But the real reason I’m publishing this recipe is for the PARMESAN CRISP HATS! Who knew that a Caesar salad looked so good cranially-adorned? Imagine placing this salad down in front of your loved one, proffering them the exquisitely barbaric opportunity to smash a parmesan crisp right over their Caesar salad.
Spring Skillet Chicken
It’s storming outside and the rain softly pelts your kitchen window. The sky has darkened dramatically yet it’s still somehow serene. On the sill, your asparagus stand up-right in some water you placed them in that morning, a bouquet that would look absurd anytime outside of months of April and May. Your hands are covered in finely chopped parsley, cilantro, and dill. You breathe in the moist air after cracking the window open as you settle into a freshly poured glass of white wine.
This is the epitome of spring cooking and the inspiration for this dish.
Perfect Winter Soup
Nothing beats coming home from work in the winter and sitting down at the table with a nice hot bowl of soup. It warms the soul and is such a mood booster honestly. And this soup does just that. The heavy cream and maple syrup add such a delightful richness. The nutmeg and cayenne bring complexity. But the best part is that you can use whatever winter root vegetables you have on hand or like the best. I just recommend to use a good mix (nobody wants to eat pure parsnip or turnip soup, for example).
Rustic Baba Ganoush
Baba ganoush—healthy, vegan, addicting, and flavorful. There is literally no reason not to love this Mediterranean dip. Even if you don’t like eggplant, there are so many other flavors at play here, that you barely taste it. Sort of like how good creamed spinach tastes nothing like spinach. I make this dish even easier to make by omitting the need for a food processor or any other fancy kitchen equipment.
Fried Brussels Sprouts
You’ve roasted Brussels sprouts before (and possibly/unfortunately steamed some, too). Once you try this frying recipe out, your days of roasting will be over. These are the best homemade Brussels sprouts I’ve ever had and are on par with the best restaurant Brussels sprouts I’ve tried. They only take 20 minutes; you just need some oil, courage, and a lot of salt.