It’s the perfect time to try a new one-pot meal! September is like the New Year, in a way. And I am back into a cooking routine, but I want to ease back into it. This recipe is a twist on my favorite one-pot meal, Mediterranean Chicken with Rice. There’s also another variation in my cookbook, Quicker Than Quick, called Weeknight Arroz con Pollo. Delicious!Continue reading
Corn Puree with Mushrooms and Burst Tomatoes Recipe
BIG NEWS! I am repeating my very popular and successful bootcamp, Raising Healthy Eaters. I feel really good about the fact that I launched three healthy eaters into the world and have helped hundreds of students with their kiddos. Take my course and you will be in very good hands. Here’s the info and I am even adding BONUS OFFICE HOURS if you need extra support or the class times don’t work well for you. Use the code KIDS100 for $100 OFF. Continue reading
Layered Summer Vegetable Torte Recipe
I love giving you 15-minute recipes, but once in a while there comes a dish that is worth the extra effort. This Layered Summer Vegetable Torte is just that. Yes, you have to grill some vegetables and make a simple vinaigrette, but this is a hearty, delicious, veggie-centric showstopper. Every summer I have a few recipes that I put on repeat when I entertain at home, and this was one of my go-to’s from the Summer of 2021 and now it’s back in the rotation!Continue reading
How to Make Healthy and Delicious Summer Rolls *VIDEO*
I love summer rolls — crunchy, fresh, and flavorful all wrapped in a delicate rice paper wrapper. Summer rolls are one of those things I never thought I could make at home. The wrappers, the rolling, the sauce! Not only are they way easier than I imagined, but they can be quite the nutritious dish to boot. Filled with loads of raw veggies and herbs, a summer roll is like a salad all wrapped up in a neat little package. In the video above, I go a pretty traditional route with avocado, cabbage, carrots and herbs, but also I use less traditional roasted sweet potato sticks and shredded Brussels sprouts. Rice paper is so neutral. Who says you couldn’t put a cobb salad in there or poached chicken, corn, cabbage and barbecue sauce? I say the sky’s the limit and can we talk about perfect these would be for school lunches?! Per-fect!
If you want to make these in advance, cover them with a damp paper towel and refrigerate for ideally up to one day, but I’ve even kept them 2 or 3 days.
- For the sauce:
- 2 Tablespoons creamy peanut butter, preferably organic (or cashew or almond butter)
- 1 Tablespoon unrefined, cold-pressed extra-virgin olive oil
- 1 Tablespoon unseasoned rice vinegar
- ½ Tablespoon raw honey (choose a mild flavor)
- ½ Tablespoon water
- ½ Tablespoon shoyu or gluten-free tamari
- pinch sea salt
- pinch cayenne pepper
- For the summer rolls:
- 8 (8-inch) rice paper rounds, plus additional in case some tear
- 1 large sweet potato, (peeled if desired) and cut into ¼” matchsticks
- unrefined coconut oil or extra virgin olive oil for drizzling
- sea salt and black pepper to taste
- 4 medium brussels sprouts, thinly sliced or shredded
- ¼ head of small red cabbage, thinly sliced or shredded
- 2 medium carrots, shredded, grated, or julienned
- 1 large avocado, cut into thin slices
- handful each of fresh mint leaves, basil leaves and cilantro leaves
- Other possibilities: cooked shrimp, chicken, tempeh or tofu, cooked rice noodles
- To make the sauce: whisk together all of the ingredients in a bowl or a glass jar and set aside. *
- To make the summer rolls: Drizzle the sweet potatoes with oil and sprinkle with salt and pepper. Roast in a 400 degree oven for 18-20 minutes until tender.
- Fill a shallow baking dish or a skillet with warm water. Soak 1 rice paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute. Remove from the water and transfer to a plate or cutting board.
- Spread 2 teaspoons of peanut sauce on the rice paper (or omit and use as a dip once rolls are assembled) and top with 2-3 large mint leaves, 1-2 large basil leaves, a pinch of cilantro leaves, a
- pinch each of the Brussels sprouts, cabbage, and carrot, a few sticks of sweet potato, and a couple of avocado slices, taking care not to overstuff. Roll up rice paper tightly around filling, folding in sides and continue rolling.
- Transfer summer roll to a plate and cover with dampened paper towels.
- Make the remaining rolls in the same manner. Serve rolls halved on the diagonal.
- Store in the fridge covered with a damp paper towel 2-3 days.
You are going to have so much fun making these summer rolls!
By the way, I have a YouTube channel! I would love it if you subscribed over here. Thank you!
Tomato, Roasted Pepper and Basil Strata (with Leftover Hamburger Buns) Recipe
I hope you had a fantastic 4th of July weekend! There’s a good chance if you hosted a party, that you have some leftover hamburger or hot dog buns lying around. What were you planning on doing with them? Bread crumbs? Great idea. Croutons? Another great idea. Putting them in the freezer for the next time you make burgers or dogs? Good luck with that one. My freezer is basically one-third buns. They’re all freezer-burned too, because I was lazy and threw the bags in there and didn’t bother to wrap the buns tightly in foil first. And my kids reject previously frozen buns. They would rather eat a hot bog or a burger without a bun over one that has been previously frozen. It’s kind of annoying since we’re a family of 5 and you can’t buy a bag of 5 buns. And I cannot handle wasting food, even a silly hamburger bun.
So I came up with this strata using leftover hamburger buns that had been sitting in my freezer and that I absolutely knew would end up in the compost bin. Stratas are kind of like savory bread puddings, more bread-y than an egg-y quiche or frittata . I actually prefer a frittata, but my husband and kids love their bread! I posted a strata on my site a few years ago with spinach, tomatoes and feta. Super delicious and I love that you can put it together the night before to soak in the fridge and then you bake it in the morning easy peasy.
I essentially took what I had — a large tomato, half a red onion, a handful of baby mozzarella balls and a jar of roasted peppers in the fridge, plus some basil from my patio, and combined them with eggs and milk and voila! No one had any idea that I used leftover, previously frozen buns. And no one had any idea they were all different, including a whole grain sprouted bun! Of course, gluten-free buns work equally well. A strata is so versatile that if you had some leftover roasted zucchini, you could throw it in there too. Or a link of leftover sausage or a handful of corn kernels. And if you wanted a higher proportion of eggs, go for it. Just bake until the strata feels “set.” So no liquid gushes out when you push on the center of the strata and it kind of bounces back a bit.
What’s also cool about this is that you can make it for breakfast, lunch or (Meatless Monday) dinner. I served it in these photos with some lightly dressed arugula and I think that’s the best accompaniment or just a simple green salad. But any non-starchy vegetable, like green beans or summer squash, would be great, too. Because bread is the main ingredient, I wouldn’t serve another starch with a strata. But I would serve it with a cold glass of rosé. Happy summer!
- 1 Tablespoon unrefined, cold pressed, extra virgin olive oil, plus more for greasing skillet
- ½ large red onion, diced
- 2 cloves of garlic, minced
- a pinch of red pepper flakes
- 4 large eggs
- 1 cup whole milk or unsweetened, plain hemp milk or milk of choice
- ¾ teaspoon sea salt (or 1 teaspoon if your mozzarella is unsalted)
- ¼ teaspoon ground pepper
- 6 ounces bocconcini (baby fresh mozzarella cheese), drained if in water
- 1 large tomato, seeded (if desired) and diced
- 1 roasted red or yellow bell pepper, sliced into thin strips
- a handful of basil leaves, julienned
- 5-6 ounces of whole wheat, spelt or sourdough bread, cut into 1-inch cubes, about 8 cups, preferably a little stale
- For the Salad:
- 6 ounces baby arugula
- good aged balsamic vinegar
- unrefined, cold pressed, extra virgin olive oil
- sea salt
- Warm the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, about 3-4 minutes, add the garlic and red pepper flakes and sauté until fragrant, about 30-60 seconds, then remove from heat and set aside.
- In a large bowl, beat the eggs with the milk, sea salt and pepper. Stir in the bocconcini, tomato, roasted red pepper, basil, bread and onion-garlic mixture, cover with plastic wrap and refrigerate overnight. You don’t have to soak overnight, but I love the way the bread soaks up the mixture. Feel free to put it straight in the oven.
- If you soaked it overnight, remove the strata from the refrigerator and preheat oven to 375 degrees. Lightly grease a 10-inch skillet (or a 9-inch pie plate or equivalent) with olive oil and pour the strata mixture into the skillet.
- Bake for 40-50 minutes or until egg mixture is set and top is golden brown.
- Remove strata from oven and allow to cool slightly.
- While the strata is cooling, toss the arugula with a drizzle of balsamic vinegar and olive oil (just enough to coat) and sprinkle with salt.
- Top the strata with the arugula salad and serve, or cut the strata into serving size pieces and top each piece with arugula salad.
MINI-STRATAS: grease 4 individual ramekins or muffin tins. First layer bread then vegetables and cheese. Last, pour egg, milk, salt and pepper on top. Refrigerate overnight, if desired. Bake for 25-30 minutes.
Fresh tomato soup recipe
The moment we arrived in Lake Garda on Wednesday for the last leg of our trip, I looked at my husband and said, “Good luck getting me on that plane back home.” The vistas are breathtaking, the air is clean, and the food is to die for. Total heaven here. Check out my Instagram and Facebook page for some pictures.
One food combination that I will never tire of is tomatoes and basil. And if you add some high quality mozzarella, I am even happier. I do so many combinations of tomatoes and basil in the summer, whether it be in soups, salads, pasta, eggs, grains, on toast, and on and on. Needless to say, I have been indulging like crazy in Italy, where I will argue you find the best tomatoes!
I made this soup at home before I left. The recipe is from Angelini Osteria, one of my favorite Italian restaurants in LA, and was printed in the LA Times recently. I didn’t waste any time making it! Trust me when I tell you that you must use great, flavorful tomatoes here. Otherwise, the soup will probably taste like nothing. I’ve tasted other Italian tomato soups in the past and they’ve all tasted like tomato sauce. Not this one! It’s so light and fresh with just a little essence of basil. It is summer in a bowl! Also, did you know that tomatoes are very rich in lycopene, a powerful antioxidant and anti-cancer compound. But the lycopene becomes more available when the tomatoes are cooked. Bonus!
I couldn’t help but drizzle some good olive oil on the soup and tear a smidge of burrata into it, too. If you want to keep this dairy-free or vegan, just forget the burrata and add a piece of grilled bread rubbed with some garlic. You really can’t go wrong.
Sadly, this vacation is coming to an end soon. But I am excited to get back in the kitchen in a few days and cook again. I’ve been so inspired by all the places we have visited. I am also looking forward to seeing many of you next week in class. Lots of stories to share and yummy food to make!
- 2 Tablespoons unrefined, cold pressed, extra virgin olive oil, plus extra for drizzling
- 1 small onion, finely diced
- ½ carrot finely diced
- 2 large basil leaves
- 1 sprig fresh thyme
- 3 pounds fresh tomatoes, coarsely chopped
- ¾ teaspoon sea salt + additional to taste
- ¼ teaspoon freshly ground black pepper
- optional garnishes: burrata, grated Parmesan cheese, croutons
- In a medium, heavy bottomed pot, heat 2 Tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently until the vegetables are tender; 10-12 minutes.
- Stir in the tomatoes, along with ¾ teaspoon salt and ¼ teaspoon pepper. Simmer for 20 minutes to break down the tomatoes and meld the flavors.
- Remove from the heat and puree the soup in a blender or food processor, then strain through a strainer. Taste for seasoning. I added a bit more salt.
- Serve the soup hot or warm, with desired garnishes and a drizzle of olive oil.
Italian Fried Rice Recipe and * VIDEO *
I ate an excessive amount of pasta growing up. My mom prepared it about three times per week and then we usually had it also on Sundays when we went to spend the day with my mom’s family or my dad’s. Pasta was part of our heritage, not just an easy dinner and not eaten plain with butter the way I know many kids prefer it. (Coincidentally, my father is visiting this week and on Day 2 he was already asking for a plate of spaghetti!)
Ironically I don’t make pasta much for my family, and not because we don’t like it. We do! And it’s not because pasta is a processed food, because it is and I try to limit those. But, I don’t eat much pasta because I can’t stop myself from overeating it! Did you know 1 serving of pasta is 1/2 cup? Basically, I try to keep my carbohydrates to 2 servings per meal to avoid blood sugar spikes and to attempt to maintain a healthful weight. Unfortunately, overeating pasta for me is very, very easy. I think I can consume 4 cups of pasta no problem. I know I can make a dish with mostly veggies and some pasta, but I always end up eating seconds. And thirds.
Whole grains like farro, barley and brown rice I don’t overeat as easily. A few years ago I ate a fried rice dish at Ammo in LA that was a game changer. I always assumed fried rice to be Asian-inspired, but this one wasn’t. And it’s not fried, by the way. Just sautéed. It just had lots of seasonal market vegetables and brown rice all sautéed in olive oil. It made me think about all the possibilities for fried rice and I have enjoyed making versions of that dish since then. My favorite combination I came up with is this one here, which has an Itailian twist. I am crazy for it because it makes me feel like I’m eating all the yummy flavors I would put in pasta and it feels more satisfying because the brown rice has so much more fiber than pasta.
But just like regular fried rice, this is a great way to use up bits of leftover veggies or any kind of grain, for that matter. And it is super quick (as in minutes) to throw together. I probably eat a version of this recipe for lunch more than anything else if I am working at home. Now that I think about it, I am going to make this for my parents this week!
- 2 Tablespoons unrefined, cold pressed extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- a pinch of chili flakes (optional)
- ½ pint cherry tomatoes, halved
- ½ bunch asparagus, cut into 1-inch pieces
- 1 or 2 cups of shiitake mushrooms, stems removed, caps wiped clean with a damp paper towel and sliced thinly
- sea salt and freshly ground black pepper to taste
- a few leaves of fresh basil, thinly sliced
- 2-3 cups baby leafy greens like chard, kale and spinach or 6 stalks of kale, stemmed and leaves chopped or more
- 3-4 cups COOKED short grain brown rice
- chicken stock, vegetable stock or water, if necessary
- optional accompaniment ideas: grated Parmigiano-Reggiano or Pecorino cheese, poached or fried egg, toasted, chopped nuts, hot sauce
- Warm a large skillet over medium heat. Add the olive oil and when warm, add the garlic and chili flakes. Sauté until the garlic is just starting to turn golden on the edges, about 30-60 seconds.
- Add the cherry tomatoes, asparagus, mushrooms and a pinch of salt and pepper and sauté until the tomatoes just start to lose their shape and the asparagus and mushrooms are tender, about 5-6 minutes. Add the fresh basil and sauté until wilted.
- Add the cooked rice, the greens and another pinch of salt and pepper and sauté until the rice is warmed through and the greens are wilted. If the rice and vegetables are sticking to the pan, add a splash of water or stock. Serve immediately with or without suggested accompaniments.
Whole Steamed Artichokes with Tomato-Basil Salad Recipe
I remember the first time I ate an artichoke, I really ate the artichoke. Or at least I tried to. I had no idea that I was supposed to scrape the meat off of the leaves with my teeth and not (attempt) to eat the entire thing. Ooops. I just kept chewing and chewing and chewing and thinking, “why on earth do people love artichokes so much? This is terrible!” Fortunately, I was taught how to properly eat an artichoke before I swore them off for good.
But for many years I thought artichokes were too intimidating to cook at home, and were only a special treat to be ordered in restaurants. Until one day I saw my grandmother making stuffed artichokes and I quietly stood by and took mental notes. I’m sure you know what I am about to say. So easy! Really, once you learn how to trim an artichoke, the rest is a piece of cake. I am hoping these photos can help you get past any artichoke anxiety you might have.
Artichokes are so versatile. You can eat them hot, warm, room temperature, even cold. It’s fun to dip the leaves into a sauce or a vinaigrette before nibbling the tender meat on the bottom of the leaves. Mayonnaise sauces are probably the most popular, but I prefer to keep things lighter and fresher. I love this artichoke preparation which I first had at the Ivy Restaurant in LA. I could eat tomato-basil salad on most anything, from fish and chicken to pasta and toast. On artichokes, this classic combo is just as delicious, with the juice from the tomatoes creating a vinaigrette of sorts with the olive oil. Love it!
Artichokes are a good source of folate, fiber, and vitamins C and K. Artichokes are also packed with antioxidants; they’re number 7 on the USDA’s top 20 antioxidant-rich foods list. I also read somewhere that artichokes used to be considered an aphrodisiac. Well now.
I was advised by my produce friends at Grow in Manhattan Beach that artichokes are more tender when the leaves are more closed and tighter than more open. A little frostbite on the outer leaves is completely fine, just check to make sure the stems don’t have any evidence of rot. They’re in season now, so get them while you can!
- 3 whole artichokes, washed
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 lemon, halved
- 1 ½ pints cherry tomatoes, quartered (you can also use an equivalent amount of whole fresh tomatoes, diced, when they are in season)
- ⅓ cup fresh basil, chopped
- 1 large garlic clove, minced (or crushed for a more subtle garlic flavor)
- 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- sea salt and freshly ground black pepper to taste
- Trim the artichokes: Remove the outer layer of small, tough leaves from the stem end. Trim the stem to create a flat bottom and discard cut stem. With a very sharp serrated knife, cut off the top 1 inch of each artichoke. Use scissors to snip the thorny tips of the remaining leaves. Artichokes should fit into your pot so that the lid fits tightly.
- Cook the artichokes: Fill a large saucepan with 2 inches of water and add the garlic, bay leaves and lemon. Arrange the artichokes in the saucepan STEM SIDE UP. Bring water to a boil, cover and lower to a simmer. Steam artichokes for 30-45 minutes (depending on the size) or until stem can be pierced easily with a knife. Remove artichokes from the saucepan and set aside until cool enough to handle. I like to put them in a colander stem side up to cool.
- Make the salad: In a medium bowl combine tomatoes, basil, garlic, olive oil, and salt and pepper to taste.
- Remove the chokes: Pull out the center leaves of the artichoke. They are the ones that are closed together and light purple at the top. Underneath that you will see the spiky, lighter leaves around the heart. The fuzzy choke is hidden underneath. With a spoon, scoop out the spiky leaves and the choke and discard. Take care not to remove too much of the meaty heart which sits just underneath the choke. Repeat with remaining artichokes.
- Arrange artichokes on a platter and spoon tomato salad into each of the cleaned out artichokes.