The Best Eggs On Earth - LEO. Lox, Eggs and Onions

the Best Breakfast Ever...

As they say, breakfast is the most important meal of the day. Unfortunately for me, I was never a fan of the classic morning meal... Until one day my uncle Leo made me L.E.O. Coincidence? I think not. The moment I tasted the magical combination of salty lox, soft eggs and sweet onions I became a believer in breakfast. Quickly I made L.E.O. a weekend habit, perfecting the ratios of ingredients and cooking techniques. After years I ended up with this recipe and technique. The result is a beautiful balance of soft, fluffy and creamy eggs, with salty fish,  sweet tender onions and the brightness of chive and lemon.

If you didn't like breakfast, or eggs, or lox,  perhaps this will change your mind. 

Serves 8

Ingredients

Eggs - 6 each
Onion - 1/2 each sliced
Smoked Salmon or Nova Lox - 1/2 cup chopped
Olive Oil - 1 Tbsp
Butter - 1 Tbsp
Chives - 1/8 cup minced
Salt and Pepper - to taste

The Method

Making a frittata is simple. But the key is to cook the large quantity of eggs through without burning the bottom. To do this we must be delicate and patient. 

Pre-heat the oven to 350 F. 

Crack the eggs into a bowl and whisk lightly. Now slice your onion and chop the smoked salmon. In a nonstick pan over medium heat add oil and onions. Season with a little bit of salt, to help draw the moisture out of the onion. We want the to cook slowly and sweat, turning them into tender sweet goodness.

Next turn up the heat a little bit and add the butter, when it melts, add the eggs and stir with rubber spatula for about 1 min. You want to create small curds that are interspersed with uncooked. This allows it to cook more evenly without the bottom burning. 

Now put the pan into the oven. Cook for about 5 min. You want to take the eggs out when they are not all the way cooked. Remember, they will keep cooking. 

Now remove and let sit for a few min to solidify. Slide the eggs out of the pan and serve! This will turn anyone into a breakfast lover. 

Mom's Apricot Chicken

Warm, Comforting, Sweet, Savory

As a kid my sister and I would always ask my mother for her sweet and savory apricot chicken. This dish still conjures memories of the family in the kitchen, sharing stories of the day. As the chicken seared, the onion caramelized, and the apricot preserve thickened, I would find myself excited and antsy to see what this weeks rendition would entail. As we gingerly removed the sizzling cast iron pot from the oven, we would gather around… lifting the lid, the comforting aroma would kiss my nose, not soon to be forgotten. The golden hue of the apricot, the bright lemon, and rich glaze left me in awe each and every time. The sight, smell and unparalleled taste are the reasons I am still in love with this dish. However, my moms is still the best. 

Serves 4

Ingredients:

Collage By Inas Al-Soqi 

Boneless Skinless Chicken Thighs – 8 each
Shallot – 4 large sliced
Garlic – 3 cloves sliced
Apricot Preserve – ¼ cup
Dried Apricots – ½ cup
Lemon – 1 each sliced
Extra Virgin Olive Oil – ¼ cup
Dill – a few sprigs for garnish
Chives – minded for garnish

The Method

Heat a cast iron skillet over medium high heat.

Season the chicken thighs with salt and pepper on both sides. Now add oil into the pan. When shimmering, place the chicken into the oil away from you skin side down. Give the chicken room. It may take two batches depending on the size of the pan.  Let the chicken sit and brown. When nice and golden, remove from the pan. Lower the heat and add sliced onion, garlic and apricot jam. Stir to combine. Then place the chicken on top of the onion. Brush each piece of chicken with a little bit of the preserve and lay the sliced lemon top.

Cover and then place in a 350 degree oven for 45 min. Remove and serve. Garnish with herbs of your choice. My favorite is dill.

I recommend you serve this dish family style... dig in and enjoy. 

*Thank you to the wonderful Inas Al-Soqi for creating such a beautiful collage! See more of her work at www.inasart.com 

Simple Summer Lentils

 

The lentil is a beautiful legume. My entire life, I have leaned on lentils as a comfort food and wonderful source of protein, fiber and flavor. As as a chef, lentils are ready to take on any flavor that you impart. Although, I traditionally crave lentils in the winter months, they are a great addition to light summer meals and summer salads, adding satisfaction while still keeping it light. This recipe is perfect for those breezy summer nights. Grab a bowl and head down to the dock. Dip your feet in the cool water and nourish yourself while you enjoy a bowl. I tend to make a batch and keep in in my fridge for the week; adding an egg on top for a great easy meal. 

Lentils are an awesome power food. These slow burning carbohydrates will:

• Help with cardiovascular health! Thanks folate and magnesium!
• Lower your cholesterol
• Give you energy while stabilizing your blood sugar
• Deliver iron without the bad cholesterol and fat found in meat. 

Serves 8

Ingredients

Mixed Lentils - 2 cups
Onion - 1 1/2 cups minced (1/4 cup reserved for garnish)
Garlic - 3 cloves minced 
Olive Oil - 1/4 cup
Vegetable Stock (or water) - 4 cups
Thyme - 3 sprigs
Rosemary - 1 sprig 
Star Anise - 1 star
Salt and Pepper - to taste 
Lemon Juice - 1 each 

The Method

Heat a large sauce pot over medium heat. Mince the onion and garlic and sweat them in the olive oil and a covered pot until they are sweet (about 10 min.)

Wash and visually inspect the lentils to make sure there is no debris. Add the clean lentils to the pot and stir so all the lentils are coated. Add the water, vegetable stock, herbs and spices. If you want to dabble in traditional French cuisine then wrap the herbs in spices in cheese cloth with a bit of twine to make a boquet garni. 

*SEASON the liquid! Lentils absorb flavor. If the water is not salty or flavorful enough then the lentils will not be either. 

Simmer uncovered for about 20-30 min. 

Taste and season! When ready to serve, top them with onion, some additional olive oil and herbs.  

Keep the lentils in your fridge for the week and enjoy whenever you want to smile. They are that good. 

. 

Vegan Asparagus Soup with Truffled Chanterelle Mushrooms

One of my favorite ways to create a memorable dining experience with a beautiful soup. Soup is one of my favorite foods. However, I often find them loaded with cream or butter, which really kills my vibe. This asparagus soup is fresh, simple and light enough for you to hit a post meal yoga class. 

The preparation keeps the soup green, and highlights the freshness of asparagus while exploring the depth of truffle and mushrooms. This method creates a silky texture from the onions and leeks rather than adding cream or butter, keeping it light and vegan. The beauty of this soup is that it can be served warm or cold depending on your mood. Make a little bit extra and use it as a garnish for the next days lunch (i'll show you how). 

Serves 8

Ingredients

Asparagus - 2 Bunches (woody ends snapped off) Reserve tips for garnish
Leek - 1 each sliced 
White Onion - 1 each sliced
Vegetable Stock - 8 cups
Olive Oil - 2 Tbsp
Lemon - 1 each
Salt and Pepper - to taste

Mushrooms

Chanterelle (or any mushroom) - 1 lb
Olive Oil - 3 tbsp
Fines Herbs - 1 tbsp of each minced (parsley, tarragon, chives, chervil) 
Truffle Pate - 1 small spoonful 
Salt and Pepper - to taste

Method

First slice leeks down the middle and wash out all the dirt. Now slice leek and onion. Place them into pot with olive oil over medium heat. Sprinkle with salt, cover and let sweat till translucent, about 10 min.

While the onions sweat, slice the tops off of the asparagus at an angle and slice in half. Blanch in boiling water and shock in an ice bath. Add the broth and bring it to a boil. Add the asparagus and cook till tender, about 10 min.

Ladle the soup into a blender and blend till smooth. Season with salt, pepper and lemon juice.

**Important** Keep your soup GREEN! 

Immediately pour into a metal floating in an ice bath (two bowls, one filled with ice and water, the other resting on top). You must chill the soup quickly to prevent the green from turning a nasty army green color. 

Mushrooms 

Clean the mushrooms by wiping off any excess dirt. Now split the mushrooms in half. In a large saute pan over medium high heat with oil, add the mushrooms and don't touch them. Meanwhile, chop up your fines herbs, a classic french herb mix. When you see light browning around the edge of the mushrooms, give them a stir, add the herbs, truffle pate, then season with salt and pepper and take the pan off the heat. Chanterelles don't need too much time to cook.

The Finish

Place the mushrooms in the center of the bowl. Top with asparagus and ladle the hot soup around it. Finish with a nice extra virgin olive oil and serve.  

Scallops New Style

Sea Scallosp, Ponzu, Pomegranate and Citrus Make the Perfect Bite

Scallops never cease to amaze me. Only something this delicious can be such a prominent part of man's religious, architectural, and artistic development since 400 BC. My love for scallops has followed suit. While searing a scallops brings out the natural sugars, a raw preparation highlights the unparalleled silky and fresh texture. 

This simple preparation lightly cooks the scallop with a drizzle of hot oil while letting its texture shine. Citrus notes of ponzu and lime compliment the fresh crunch of pomegranate, bite of flowering chive and unctuous nature of fine olive oil. 

Serves 4

Ingredients

Scallops - 8 each 
Pomegranate - seeds of 1/2 each
Seasonal Micro-greens
Chive Blossoms
Salt and Pepper - to taste
Extra Virgin Olive Oil - 1/8 cup

Dressing (makes extra)

Ponzu - 1/2 cup
Lime - Juice of 1 lime
Lime Zest - 1 each
Honey - 1 tbsp
Salt and Pepper - to taste

Method

First remove the side muscle from the scallop. Feel around the edge and simply peel it off. Next, lay the scallop on its side (lateral slices, against the grain) and slice into thin discs. Lay these discs onto the plate you plan on serving on. 

Make the dressing by combining the ponzu, lime juice, zest, honey. Whisk together and then season with salt and pepper. 

When you are ready to serve, get a pan very hot and then add the extra virgin olive oil into it. When it is shimmering, carefully spoon the oil over the scallop to lightly cook it. Next, spoon the dressing over the scallop. Top the scallop with a touch of fleur de sel.  Carefully decorate the plate with pomegranate seeds and micro herbs and serve. 

With this dish you will see why people have worshiped the scallop since their discovery. 


 

Summer Salads - Energizing Healthy Abundance

As a kid I spent my summers on Martha's Vineyard. I remember summer meals that consisted of plentiful salads representing the summers bounty. The images and fresh flavors of the island are still imprinted in my mind. As I walk through Hampton's and North Fork farm stands I let the produce and ingredients speak to me; conjuring memories that represent the early summer harvest.

A summer salad is abundant, light, flavorful and versatile. It can devoured as a snack or even main indulgence. I want to spend as much time outside as possible during the summer, so as you will see these salads are quick to prepare but rich in flavor. 

Stay outside. Stay seasonal. Stay simple.

Watermelon Feta Salad

Serves 8

Watermelon – 1/2 each diced into 1’’ pieces

Sheep Milk Feta Cheese – 2 cups  diced into 1’’ pieces

Shallot – 1 each sliced thin

Mint - 1/2 bunch chiffonade (thin shreds)

Extra Virgin Olive Oil – ¼ cup

Honey – 2 tbsp

Salt and pepper – to taste

The simplicity of this salad makes the preparation easy and quick. First take off each end of the watermelon and cut it in half. Turn so that the center of the melon is against the cutting board and take off the rind. Then proceed to cut it into cubes.  Next slice the shallot and lastly cube the cheese. Add the oil, honey, mint and season to taste.

Grilled Shrimp, Pepper and Arugula Salad

Serves 8

 Jumbo Shrimp – 1 lb (oxymoron I know)

Arugula – 1 bunch

Orange Bell Pepper – 2 each small diced

Dressing

Sherry Vinegar – ¼ cup

Extra Virgin Olive Oil -3/4 cup

Honey – 2 tbsp

Lime – 2 each juiced

Thyme – 2 sprigs picked

Salt and Pepper – to taste

Preheat the grill on medium high heat. Season the shrimp with salt pepper and olive oil, and cook for 3 min. then flip and cook until the shrimp are curing. They will continue to cook so pull them off a bit early. Place the shrimp in a large mixing bowl. Dice the bell pepper and add to shrimp then top with arugula.

In a small mason jar, mix vinegar, oil, honey, lime and thyme. Shake and then add just enough dressing to coat the shrimp. Toss softly and serve.

Simple Field Green Salad

Serves 8

Mesclun Mix  (or whatever is local) – 8 small handfuls

Radish – 5 ea. Sliced

Blueberries – ½ cup

Cherry Tomato – 1 cup each (halved)

Dressing (made in bowl)

Lemon – 1 each juiced

Sherry Vinegar – 1 tbsp

Olive Oil – 1/8 cup

Salt and Pepper – to taste

Prepare ingredients for salad; slice the radish, wash the blueberries, split the tomatoes.

Lightly season the lettuce with salt and pepper. Now add the dressing around the side of the bowl. Wash your hands and mix gently, coating all the lettuce. If it is too sour, or your blueberries aren’t in season,  add a touch of honey to sweeten it up.

Sweet and Smoky Grilled Chicken and Vegetables

Serves 8

Boneless Skinless Chicken Thigh – 4 each

Boneless Skinless Chicken Breast – 4 each

Cherry Tomato – 2 cups

Zucchini – 2 each

Red Onion – 1 ½  each

Bell Pepper – 2 each

16 skewers

Marinade

Soy Sauce – ½ cup

Honey – 1/8 cup

Sesame Oil – 3 tbsp

Extra Virgin Olive Oil – ¼ cup

Ginger – 3 tbsp minced

Garlic – 3 tbsp minced

Lime Juice – 3 each juiced

Salt and pepper – 2 tsp each

Everyone loves grilling, this simple dish imparts tremendous flavor with simple ingredients. By grilling slightly larger the bite sized pieces, each piece to become slightly more smoky and much more flavorful as the marinade covers more surface area. 

To begin, cut up the vegetables into 'two bite' size. For the tomatoes, leave them whole. Next cut up the chicken into bite sized pieces. Remember that the vegetables will cook faster than the chicken. We want each to be properly cooked when we pull it off the grill so size is important. 

Now skewer each ingredient. Alternate vegetables with chicken. In a separate bowl mix the marinade ingredients and cover with the chicken. Let marinate for a few hours.

Over a medium high heat, place the skewers on the grill. For the dark meat cook for about 7 min on the first side. Then roll the skewers over and cook for another 5 min. For the white meat, pull them off the grill just a bit earlier.

Fish Tacos - The GreenGabe Way

In my mind summer means tacos and surf. Fortunately, the salty ocean and refreshing tacos are in my near future. I have to say, there is nothing better than getting out of the ocean and eating two, three or even four of these insanely good tacos. They are delicious and just happen to be unbelievably healthy. 

My tacos pair the freshness of crisp cabbage, tender kale and juicy citrus with the buttery mouth feel of flaky cod. I promise that they are sure to impress and suit the mood for a sit down dinner or back yard BBQ. 

A quick tip - if you are craving a lobster taco, which happens often for me, use monkfish. This meaty fish will convince you that its a delicious lobster tail taco without breaking the bank. 

Ingredients

Serves 4 (8 tacos)

Citrus Slaw

Tuscan Kale - 1/2 bunch (finely shredded) 
Cabbage 1/2 head (finely shredded) 
Orange - 1 each (supreme and cut into 1/4'' pieces) 
Grapefruit - 1 each (supreme and cut into 1/4'' pieces) 
Cilantro - 1/4 cup chopped

Lime - 2 each juiced
Extra Virgin Olive Oil - 2 Tbsp
Honey - 1 Tbsp
Salt and Pepper - to taste
 

Taco

Cod (or monkfish) - 1 1/2 lb cut into 3 in long slices. To fit in the taco
Salt and Pepper - to taste
Extra Virgin Olive Oil - 2 Tbsp
Cilantro - 1/4 cup 
Lime - 1 each juiced

Corn Tortillas - 8 each

The Method

Ok... let's work smarter not harder. This recipe should be a breeze and take no time at all. 

The Slaw

First we need to make the slaw. Making it first and letting it marinate allows the flavors to meld together and for the kale to break down and become a bit more tender. Thinly slice the cabbage and kale (remember to take off the stems). Now quickly chop up the cilantro. 

Next we must supreme the citrus. This simply means taking off the rind (video) Once that is finished just chop the slices up into small bite sized pieces. Simple. 

To finish the slaw we just toss the cabbage, kale, citrus and cilantro into a mixing bowl and add olive oil, honey and lime juice. Mix it up, taste it and season with salt and pepper. Move the bowl to the fridge and let is sit.

The Fish

First get a seasoned cast-iron or non-stick pan hot over medium heat. Also wrap your tortillas in a moist towel and toss it in a warm place (it could be the oven or even in a pan on low).

Now we are ready to prepare the fish. The goal of the fish is to have pieces that will fit nicely into a taco... so measure the corn tortilla and cut away. When you cut be sure to use the entire blade and really focus on slicing not sawing or pressing... let the knife do the work! 

Season all sides of the fish with a bit of salt and pepper... add the oil to the pan and make sure it is shimmering. Once the oil is hot, lay the fish into the pan and do not touch it. 

The key to fish is letting it cook most of the way on one side. You will see a crust form and the fish being to change color on top. Once the edges are a nice golden brown, flip the fish, squeeze the lime over it, sprinkle it with cilantro and remove it from the pan. 

The Finish

Using the corn tortilla as a base, lay the seasoned fish in the center, golden side up. Give the slaw a quick mix and add a small handful on top of the fish. Serve with a lime wedge and enjoy! 

Ramp Risotto - The Brooklyn Way

I am always thinking of ways to innovate a recipe. I have decided to share with you four unique recipes that can be created individually or combined for a harmonious and composed plate. Although I would eat any of these independently, I believe that the combination of such seasonal ingredients creates an unparalleled flavor with an outstanding variety of texture. Tender grains, crisp sunchokes, delicate mushrooms, and vibrant watercress. Cook with love. Enjoy.

This spin on risotto substitutes an empty starch, rice, for a nutritious, wholesome, and sustainable grain loaded with protein. Sorghum. Sorghum is a drought-resistant cereal crop that has been used in India and Africa for hundreds of years.

One cup has 1/2 your daily protein and 1/2 your daily fiber!

It is spring and the ramps are in season. These delicate young spring onions from just up the Hudson Valley, add a bite and subtle sweetness to this tender but toothsome grain.

Mushrooms are magical. Maitake mushroom are one of my favorites, delivering amazingly deep flavor that are second only to the associated health benefits. Personally, I like a crispy mushroom. My recipe for roasted mushrooms will give you an irresistible crunch with a tender interior. Ill tell you the trick…don’t shake the pan. Patience is a virtue. 

In my opinion, sunchokes are an underutilized root vegetable. Similar to the Jerusalem artichoke, the sunchoke has an earthy flavor with subtle sweetness that can be teased out and brightened by a bit of lemon, honey and aromatic herbs. Think a cross of a turnip, potato, and artichoke. My honey roasted sunchokes are a sure way to please the crowd or your lover. Fresh out of the oven there is no comparison. Trust me. 

I love greens: it’s in part how I got my name. A light watercress salad is wonderful as a standalone, but even better when paired with a creamy ramp risotto. Watercress is a peppery green that is under appreciated. For me, it is a spicier and more flavorful alternative to arugula. Buy local and you will be rewarded. 

Just So You Know: The Health Benefits of Sorghum. Sorghum is:

•       Naturally gluten free, and is an anti-inflammatory agent

•       Has higher levels of antioxidants than pomegranates and blueberries

•       May inhibit cancer tumor growth – Journal of Agricultural & Food Chemistry

•       May protect against diabetes and insulin resistance

•       May help manage cholesterol

•       May help treat human melanoma - Journal of Agricultural & Food Chemistry

•       Contains tannins, phenolic acids, anthocyanins, phytosterols and pholicosanols

The Ingredients

Sorghum Grain

Sorghum – 1 cup

Vegetable Stock 3 cup

White wine – 1 cup

Rinse, drain, and pick through sorghum. Combine 3 cups water or stock and 1 cup Sorghum in a pot with a tight-fitting lid. Bring to a boil. Cover, reduce heat to low, and let simmer until tender, about 50 – 60 minutes. Drain any excess water.

Ramp Risotto

Ramp Bulb – 5 ea. minced

Onion – ¼ ea. minced

Garlic – 3 cloves minced

Parsnip – 1 each (small dice)

Sorghum –1 cup (cooked)

White Wine – 1 ½ cup

Ramp Tops – 10 ea. Sliced

Butter – 2 tbsp

Salt and Pepper – to taste

The Method – Risotto is all about pulling the starch from rice or grain. Because sorghum is precooked, we can do our best to make it creamy. Always stir the grain the same way. Not because it matters, but because it will create intention in your cooking and intention tastes good.

In a sauté pan, on low heat combine the minced ramp, onion and garlic. Sweat until translucent and sweet. Next, add a dash of white wine and let it reduce. Add the cooked grain and begin stirring. Add another dash and let it evaporate out. Add the diced parsnip. Continue adding liquid until the cup of wine you have gone through ½ cup. Next, fold the ramp tops into the risotto and add the butter while constantly stirring. Add salt and pepper to taste. 

The consistency should be loose and free flowing. And as always, the risotto should run when served on the plate.

Honey Roasted Sunchoke

Sunchokes Roasting in a cast iron 

Sunchoke – 5 each (cut into wedges)

Garlic – 2 cloves smashed

Olive Oil – 2 tbsp

Honey – 1 tsp

Thyme – 3 sprigs

The Method - Wash the sunchokes well, being sure to remove all dirt. Next slice them into wedges (1/6). Preheat the oven to 350 F. Heat a medium sized sauce pan over medium high heat and add olive oil. 

Once the oil is shimmering, add the sunchokes and let sit. Add the cloves of garlic. Once the first side is browned, toss, add the sprig of thyme, and place in the oven for about 7 min. Once the sunchokes are crispy and golden brown, add the honey and some more thyme to the pan. Toss to evenly coat the sunchokes, return to the oven for 2-3 min. Season with salt and pepper and serve. 

Crispy Maitake Mushrooms

Maitake Mushrooms – 100g (about 1 ½ cup)

Olive Oil – 1 tbsp

Lemon – ½ ea juiced

Thyme – 2 sprigs picked

Salt and Pepper

The Method - Mushrooms can be tough to cook properly. Do not wash the mushrooms. Simply look through and remove any unwanted material. Separate mushrooms into slightly larger than bite sized pieces. Over medium high heat, heat a sauté pan. Add olive oil and when shimmering add the mushrooms. DO NOT SHAKE THE PAN. Let the mushrooms sit and brown. Shaking them releases the water, which will steam them and they will no longer be crunchy and golden. Once the first side is browned (approx.. 2 ½ min) shake the pan, add the thyme, and let sit for an additional 2 min. When the mushrooms are golden and crisp, season with salt, pepper and lemon juice. Give them a taste and serve. 

Watercress Salad

Watercress – 4 small handfuls (picked)

Lemon – ½ ea. Juiced

Extra Virgin Olive Oil – 1 tbsp

Salt and Pepper

The Method – this one is easy. After washing and drying, pick through the pieces and choose the desirable greens. In a mixing bowl, season the watercress with salt and pepper then add lemon juice and olive oil. Carefully coat the greens with the dressing using your hands. 

Composing the Dish

In the center of the plate, spoon about 1/2 of a cup of risotto. Let it run into a circle. Carefully place the mushrooms and sunchokes on top of the grain to ensure that they stay crispy. Next, place a small handful of the watercress salad on top if you are in the mood, or serve it on the side if you want to show off the beautiful risotto. Drizzle with a high quality extra virgin olive oil and serve immediately. 

Eat it separate or combine these recipes in any which way that you like, it will all be tasty.

Southwest Summer Chile Relleno

Who doesn't love a chile relleno?! Unfortunately most are meat heavy, deep fried, and not so great for a hot day. My version? Rich in flavor, color and texture, but leaves you feeling energized and ready to tackle the summer days. The subtle smokey heat of a properly roasted poblano paired with the sweet, salty, and savory quinoa stuffing and rich smokey tomato will leave you licking the plate and nibbling on the stem. Inspired by my childhood in Colorado and my favorite chef at the CIA, this relleno is truly different and a labor of love. Make it yours. 

It just so happens to be vegan...gluten free...and as always it is organic. 

Poblano Chile

Poblano Chile – 4 each

Quinoa Salad Stuffing

Quinoa – 1 cup

Minced Onion – ½ ea

Minced Garlic – 4 cloves

Vegetable Stock – 2 cups

Sweet Potato (1/4’’ dice) – 1 each

Honey – 1 tbsp

Shitake Mushroom (1/4’’ dice) – ¾ cup

Dried Cranberries – ¼ cup

Chopped Almonds – ¼ cup

Ancho Chili Powder – 2 tsp

Cumin – 2 tsp

Olive Oil – 4 tbsp

Lemon – ½, juiced

Salt and Pepper to taste

Smokey Tomato

Roma Tomatoes – 1 can

Minced Onion – 2 tbsp

Minced Garlic – 2 cloves ea

Chipotle Pepper (can) – 1 tbsp

Olive Oil – 1 tbsp

Garnish

Sliced Shitake Mushroom – 2 each

Sweet Potato – ¼ cup reserved from quiona

Arugula – 1 small handful

Olive Oil – drizzle

Lemon Juice – drizzle

Method

1.       Char and peel the poblanos - to begin we must char the poblanos so we can remove the skin and make it a bit more tender. Place the peppers over an open flame and let it sit. Turn the peppers once the skin is charred and you cannot see any more green. Do this until the whole pepper is charred and throw it into a paper bag to steam.

You don’t have to peel them right away…but when you are ready, simply remove the char from the pepper with your fingers and a paper towel. Make a small slit in the side of the pepper and remove the seeds. Now they are ready to stuff. Don’t wash them…that rinses away all the beautiful flavor.

2.       Smokey tomatoes – This one is quite simple…in a sauce pan, sweat the onion and garlic. In a bowl crush the tomatoes with your hands and add it all to the pot with the chipotle pepper then cook on low until ready to serve.

3.       Cook the quinoa -  Begin by vigorously washing the quinoa three times. This prevents the quinoa from being bitter. Now we can mince the onion and garlic. In a sauce pot over medium heat begin to sweat the ingredients in 2 tbsp of olive oil.

Once the onion and garlic turns translucent and sweet, turn up the heat and add the quinoa. Stir it all around so it is evenly mixed and evenly coated with the oil. This will prevent it from globbing up. Now add your liquid (2 parts liquid to 1 part grain). Give the ‘broth’ a taste. It will most likely need a bit of salt. Note – always season the cooking liquid well…salt at the end just won’t taste the same.

Bring the quinoa to a boil. Then cover and turn the heat to the lowest setting. Let it cook for 20 min. Once it is done take the lid off and let it cool for a bit and ready to mix remaining ingredients.

4.       Make it flavorful – to spice it up and add additional texture and depth of flavor we will add honey glazed sweet potato and sautéed mushroom.

Sweet potato – over medium heat cook the sweet potato in 1 tbsp of olive oil. Stir on occasion so they do not burn. Cook until they are nice and sweet and crispy… then add in the honey to glaze them and remove from heat. Reserve a ¼ cup for garnish.

Mushroom – add 1 ½ tbsp. of olive oil into a hot pan and drop the mushrooms in. Let them sit for one minute and then toss. Cook until golden brown and crispy and remove from heat and salt to taste. Do the same thing with the sliced mushroom and reserve for garnish.

Mix the quinoa – With a fork, flake the quinoa. Add the remaining ingredients and olive oil to a large mixing bowl and gently combine the ingredients. Season to taste.

5.       Stuff the peppers – spoon the quinoa salad into the peppers and form into a nice full shape. Make sure the seam is facing down…

6.       To finish – in a sauté pan place the peppers and add some tomato broth and chunks to the pan. Place in the oven for 15 min at 350 F.

7.       To plate -  place three spoons of tomato in the center of the plate. Then rest the poblano onto the tomato. Sprinkle the honey sweet potatoes all around the plate. Top the poblano and sweet potato with crispy mushrooms. Delicately place the arugula around the plate and finish with some extra virgin olive oil. 

Brighten Your Day With This Bold Bali Salad

Rain pounded my Williamsburg apartment window. The weather was bleak, the concrete jungle of Brooklyn made it worse. Resting my eyes, the colors of Bali illuminated the back of my eye lids. I then became hungry...I was hungry for color, for flavor, and the freshness found only after a heavy rain. I decided to brave the storm and venture to the Union Square Greenmarket.

This time of year provides us with beautiful vegetables. This salad uses the spring season's bounty to create a satisfying and colorful salad that will transplant you to the beaches of South East Asia. 

Shaved Seasonal Vegetables with Mango and Tamarind Lime Dressing

Ingredients

Multi Colored Carrots - 1 each
Candy Cane Beets - 1 each
Watermelon Radish - 1 each
Daikon Radish - 1 each
Mango - 1 each

Garnish
Scallion - 1 each
Walnuts - 1 small handful 

Dressing
Extra Virgin Olive Oil - 1 tbsp
Lime Juice - 1/2 tbsp
Salt and pepper to taste

Tamarind Dressing
Tamarind Paste - 1 tbsp
Water - 1 tbsp
Lime Juice - 1/2 tbsp
Coconut Sugar - 1 tbsp
Coconut Oil - 2 tbsp
Salt and Pepper - to taste

Method

As always, you must wash and peel the produce. Once we have taken care of the fun part, we get to shave these beautiful vegetables on a mandolin. The goal is to shave them as thin as possible and then submerge them in ice water so they curl into beautiful and unique shapes. This will add visual texture and wonderful mouth feel to the dish. Next, crush up the walnuts and slice the green part of the scallion thinly on a bias. Once your vegetables are shaved and soaking and the garnish is ready we can begin to make the dressing. 

To make the tamarind dressing I suggest that you throw all of the ingredients into a small mason jar and shake! Simple. 

*Note - sometimes you can only find a block of tamarind. To prepare this, you must break the block apart and soak it in 1 3/4 c. water for 20 min. Once it is soft, get your hands in there and mix away. You will notice that there are a bunch of shells - after it is well mixed, simply pass the paste through a strainer and store. 

The Finish - Dry off all of vegetables and place them in a mixing bowl. We want to season the vegetables but not cover them with the brown tamarind dressing...so simply dress them and the sliced mango with olive oil, salt, pepper and lime juice. Mix it up with your hand and give it a taste. The veg should taste great as is. 

Now, gently lay the salad in a line across a chilled plate. Drizzle some tamarind dressing over the top and sprinkle some crushed walnuts for texture. To top it all off add the little slices of scallion. 

Serve to someone you love! 

Veganize This: Greening Up Your Sushi Rolls

In High School I fell in love with cooking, which led me to working at a local sushi restaurant right next to University of Colorado at Boulder; arguably filled with the most beautiful women in the country.  My journey began in the back...making rice and mixing wasabi. But over the next year I worked my way up through the kitchen and to the sushi bar. Yes, the sushi bar meant I could chat up all the beautiful girls I could handle. 

It was on one rare occasion when a particularly gorgeous girl sat in front of me. Being the uniquely independent Boulderite she was (and I'm sure still is), she made a special request. Vegan sushi...no rice...just veg. Now at this point my wheels started turning. I questioned how I would impress the new love of my life. I could no longer pull out my special dishes of Hamachi (yellow tail tuna) and Ponzu (a citrus soy). So I got creative and this is what I made. 

Ingredients 
Serves 4

Vegetable Roll
Toasted Nori Sheet - 4 
Broccoli Sprouts - 4 small handfuls (one per sheet)
Alfalfa Sprouts - 4 small handfuls (one per sheet)
Red Beet - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Jicama - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Red Bell Pepper - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Cucumber - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Avocado - 8 thin slices, about half an avocado
Carrot - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Cilantro - spring
Basil - 8 leaves

Sauce
Ponzu -1/4 cup
Ginger - 1/2 inch nob 
Honey - 2 tsp

Method

For the roll  - First we must prepare all of our vegetables. I suggest that you cut them into small 'battons' (just shy of 2 1/2' x 1/4'' x 1/4'''). This will allow the texture of each vegetable to be recognized independently. Remember, we are going to roll this, so as long as the pieces are long and skinny, we are good to go! Lay your product out on a plate and hold on the side. Now it is time to roll...

On a dry surface, lay out the sheet of nori with the textured side facing up. If you are a vet, you can cut it in half and save some product. This will also make the roll a bit less chewy...otherwise you can lay the whole thing out. Next, evenly distribute the sprouts onto the sheet leaving a 1 inch space at the top. Place a few pieces of the basil and cilantro on the sprouts and then place a piece of each of the vegetables into the center of the nori. Ready...set...roll!  Give the exposed nori a little brush of water so it will stick to the other side. 

See, that was easy! Now for the challenging part: cutting. You want to cut the roll in half. Then we want to move those pieces next to each other and make three even cuts through the two halves. This will give us 8 beautiful pieces.

For the sauce -  Peel and microplane (grate) the ginger into the ponzu. Whisk in the honey and serve! 

Warming Up Your Spring Salad

This dish came out of necessity. Really, it did. I had a few ingredients laying around and I decided to toss them together with a variety of techniques. I have to admit, I surprised myself. The result was a beautifully balanced and textually magnificent warm salad. Put a piece of fish on top and you have an impressive dish that will delight your awaiting taste buds. 

Charred Edamame, Pine Nut, Pea Shoot and Shallot Salad

Ingredients

Pine Nuts - 1/8 c
Edamame - 1/4 c (shelled)
Shallot - 1/2 each (sliced)
Pea Shoots - 1 small handful
Lemon Zest - 1/4 tsp
Honey - 1/4 tsp
Extra Virgin Olive Oil - 2 tsp
Lemon - 1/4 each
Parmesan Cheese - 2 tsp (shaved)

Method

Start off by toasting your pine nuts over medium heat and roll the pine nuts around until they become golden, beautiful, and aromatic. Empty the pan and reserve these on the side (we will use them in a moment). While your pine nuts are working, slice the shallot. 
Next turn the heat up and add some oil - toss the edamame into the pan and let it sit for a min or so. We want these little guys to get a char. Give the beans a few stirs so they are nice and toasted, lower the heat and add the remainder of oil, honey, shallot, and lastly, the pine nuts. 
Cook over medium heat for a minute. Right at the end, toss in the lemon zest and the pea shoots. Now take the pan off the heat and with a spoon gently fold all the ingredients together. 
Finish the dish with a bit of grated parm and your favorite finishing oil. 

Serve and enjoy. 

Dreaming Of Bondi Beach And Avocado Toast

There is nothing more Aussie than avocado toast...when I went to Australia a few months back the avocado toast craze was in full swing. Lucky for me, two of my favorite things in this world are a perfect avocado...and a crispy piece of gluten free toast. If I want to make anyone smile - this is what I make for them.

When I stopped eating gluten, the thought of never eating grilled bread again made me quite sad. Until I found some amazing GF breads. My favorite? 'Udi's' - a good old Colorado based company with awesome 'millet, chia - gluten free bread'. 

I tend to make this when I am craving a satisfying, healthy and light midmorning, afternoon, night or late night snack... really whenever. Get creative with it, I happened to pick up some beautiful watercress at the Union Square Green Market - so I decided to make a nice salad this time.  

The Ingredients

Gluten Free - Bread (Udi's Chia Millett) - 1 slice
Organic Avocado - 1 each
Cherry Tomato - 3 each 
Lemon - 1/2 each
Watercress - small handful 
Local Honey - 2 tsp
Crushed Red Pepper Flakes - 1 tsp
Chili Honey (take 1/4 tsp of honey and pinch of red pepper and mix)
Olive Oil - 2 tsp
Apple Cider Vinegar - 1/2 tsp 
Salt and Pepper - to taste
 

Method

Avocado - First take your avocado, scoop it into a mixing bowl and mash it up a bit with the back of your fork. Next, season it with 2 tsp of olive oil, lemon juice, sea salt and pepper. Avocados can take a lot of salt so don't be too shy. Slice the cherry tomato in half length ways and gently fold it into the avocados. 

Toast - simply take the toast and grill it or toast it... which every you desire...

Watercress - drizzle a teaspoon of oil, honey, apple cider vinegar and some salt and pepper over the watercress. Gently coat the leaves, using only your hands to mix. 

The Finish - Take your perfectly grilled piece of bread, and scoop a nice hunk of avocado on to it. . . top it with the watercress salad and drizzle with chili honey.

Serve to your self of your favorite crush. It will make them smile - guaranteed.