Campari Fennel Spritzer

Attention Campari fans! If you are looking for a refreshing cocktail that features the soft and subtle anise flavor of the herb fennel, you are going to love this Campari Fennel Spritzer.

I have always loved mixing, blending and experimenting with herbs in cocktails. I actually took a course in Mixology back in the day, and after only a few paid bartending gigs, I realized I am better on the other side of the bar! I still love playing bartender to my husband and friends, there are unlimited delicious possibilities!

Campari Fennel Spritzer (makes 2 cocktails)

Handful of fennel fronds, plus small sprigs for garnish
5 lemon wheels
6 ounces dry sparkling wine or Prosecco
2 oz. Campari
2 oz. simple syrup (see Note)
Two 2-inch-long strips of lemon peel
Ice

In a cocktail shaker, combine the fennel fronds with the lemon wheels, sparkling wine, Campari and simple syrup. Muddle 20 times. Add ice and shake well. Strain into a chilled, ice-filled mason jar. Squeeze the lemon peel over the drink and add it to the glass. Garnish with the fennel sprig and serve.

NOTE: To make simple syrup, simmer 1/2 cup water with 1/2 cup sugar in a small saucepan over moderate heat, stirring until the sugar has dissolved. Let the syrup cool. The simple syrup can be refrigerated for up to 1 month.

Here's a thought, to really impress your guests, coat the rim of your glasses with powdered sugar before frosting them, (I'm thinking festive holiday cocktail??)

Adapted from A MADLY STYLISH PARTY IN NEW ORLEANS

Chive Flowers, Eat Them!

Photo by Tiffany Arp-Daleo

Have you ever eaten a chive flower? They are actually delicious, especially if you like garlic the way I do.

Delicately flavored, the chive blossom is a cross between garlic and onion, but then there is a slight pop of sweet when you bite into the flower.

There are lots of fun ways to eat the blossoms. They are beautiful and delicious scattered over a salad, tartine or baguette. You might like them in your scrambled eggs, and they make a real purty garnish on a deviled egg!

Or, you could get crazy and mash the blossoms into some goat cheese with a bit of honey for a twist on this appetizer recipe found at The Kitchn, I'm drooling.

Chives are easy to grow from seed, get them here at San Diego Seed Company, or look for them ready to eat in your local farmers market!

Cooking with Fresh Herbs

Oregano

Ever since I can remember my Mom had a herb garden that she used for cooking, so naturally, I have always grown herbs too.

I have been more successful growing some herbs more than others. For some reason I struggle with cilantro, perhaps my most favorite herb of them all. I don't understand it, I can keep all kinds of herbs and vegetables alive and thriving, but the cilantro never makes it.

Which reminds me.......

When I need gardening advice, I am very lucky to know one of the best in the business, my friend Brijette owns San Diego Seed Company, if you are interested in organic sustainable seeds, they are your resource!

But I am writing today to talk more about some of the herbs that I can grow successfully, and how to use them everyday. I am not by any means an expert in the field of gardening, or cooking for that matter, but I tend to have a knack for pairing herbs and spices with foods.

Here are some of my favorite  fresh herb/food combinations and some tips too;

Basil - Incredibly versatile, try this basil walnut pesto, great on flatbreads, pasta, salads, legumes, egg dishes and compliments many cheeses beautifully. Oh, and basil is perfect with tomatoes, fresh, dried or in a tomato sauce, try to add the leaves at the end of cooking for maximum flavor.

Chives - Super easy to grow, great in egg dishes, salads, potatoes and fish.

Cilantro - Most people either love it or hate it, I love it in almost everything. Cilantro pairs great with chicken, fish and shellfish, pork, avocados, legumes, peppers, salads, salsas, tomatoes and yogurt. Especially nice with these fish tacos!

Green Onions (Scallions) - Egg dishes, salads, stir fry, great on the grill. You can grow green onions in a pot in a sunny windowsill, just cut off the stocks as you need them, they will re-grow!

Mint - Tea, fruit salads, cocktails or try this amazing sauce the next time you grill fish.

Oregano - Potatoes, meat, poultry, eggs, sauces, roasted vegetables. I like to cut several stems off my oregano plant each week and keep it on the counter to dry out, it's easy and ready to use.

Parsley - Salads, sauces and soups, and it is an excellent source of vitamins A and C.

Rosemary - Fantastic on roasted potatoes, meat (especially lamb), soups, fruit salad, breads and pasta.

Thyme - Love fresh thyme on roasted carrots! Potatoes, meats, poultry, soups and sauces. We keep 2 or 3 different varieties in the garden, each one offers a different flavor.

Also keep in mind, herbs have powerful antioxidant properties, with oregano, dill, thyme, rosemary and sage among the most potent. They've been used for centuries to ward off disease. And if you are watching your weight, herbs are a natural way to add nonfat flavor!

Prosciutto, Mushroom, Caramelized Onion & Three Cheese Flatbread

There are many great things about living in San Diego California.

Besides the incredible weather, we have an abundance of the best seafood, Mexican food, craft beer, local and sustainable farming, and some of the best restaurants, bars and hospitality across the world. Yes, I might sound like an advertisement for tourism in San Diego, but I am just proud of my home town!

One of my favorite parts of San Diego is the historic Little Italy neighborhood. If you have the opportunity, you must check out the fantastic Little Italy farmers market every Saturday. I encourage you to talk a walk and explore the neighborhood that contains so much of San Diego's historical Italian culture.

If you happen upon a quaint little deli such as Assentis Pasta, or across the street at Mona Lisa's, do yourself a favor and pick up some freshly shaved prosciutto, some pasta and some cheese, you can thank me by inviting me over to help you eat it!

The following recipe is just one example of what you could make with that prosciutto and that cheese, trust me, the results are delicious!

Prosciutto, Mushroom, Caramelized Onion & Three Cheese Flatbread  (printable recipe here)

Ingredients:

2 8-inch thin flatbreads  - (we love Flatout Flatbread)
4 tbsp olive oil (garlic infused if available)
1 small onion, sliced thin
10-15 small mushrooms, sliced thin
6 oz. thin shaved premium prosciutto
3 oz. sliced mozzarella cheese
2 oz. crumbled goat cheese
2 oz. Parmegiano Reggiano, finely shredded
1 cup fresh arugula or spinach

Directions:

Preheat the oven to 400 F.

Slice the onions and mushrooms. Heat a small amount of olive oil in a skillet over medium/high heat, add onions. Cook until lightly browned and caramelized. Add the mushrooms to the same skillet for last 4-5 minutes, turn off heat and set aside.

Important! Before you put any ingredients on it, bake the flatbread by itself on a cookie sheet for 2-4 minutes. Remove from oven.

Drizzle flatbread with garlic flavored olive oil and evenly spread with a brush all over the top. Assemble the prosciutto, caramelized onions, mushrooms, sliced mozzarella, goat cheese, and some of the arugula. Drizzle with more oil.

Bake for about 6-7 minutes.

Remove from oven and serve with shredded parmegiano reggiano, more arugula and a splash of olive oil.

Sweet Potato Fries - Baked and Crispy!

I can not tell you in words how fantastic these fries are, really, you just have to make them. 

I'm not sure what is the best part, they are healthy and good for you, or that they are super easy and fast to make? 

Either way, make lots of them and invite a few friends over, they are sure to be impressed!

                   Sweet Potato Fries - Baked and Crispy!

Ingredients: (Printable Version Here)

1 large sweet potato should be enough for 2 people
2 tbsp rice flour (you could also use cornstarch)
2 tbsp of olive or coconut oil 
* Salt, pepper, paprika, cayenne, Cajun spice blend, dried basil


*Here, you can add your favorite blend of herbs and spices such as garlic, cinnamon, curry, pumpkin pie spice, garlic – sweet, savory and/or spicy!

Directions:

Preheat oven to 425F degrees. Line a large baking sheet with aluminum foil or a silicone baking mat. More than one large sliced potato is usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.

Wash and peel (I leave some of the skin on) the potatoes. Cut off the ends. Cut the potatoes into thin slices about 1/4 inch wide. The important thing is that they are roughly the same size.

Place in a large bowl and toss with rice flour. You want a nice thin coating. Shake off any extra flour. Place potatoes back into the bowl and add the olive oil and seasonings of choice. Toss/stir to coat evenly.

Spread the sweet potatoes on the baking sheet in a single layer making sure the slices are not touching each other. Bake for 10 minutes, remove from the oven and stir em up with a spatula. Place back into the oven for 10-15 more minutes. Rotate the pan to avoid uneven browning, it’s good if the edges are a little brown and caramelized, just not burnt.

For extra crispier fries: Turn the oven off and keep the fries inside as the oven cools down for about 10 minutes. Enjoy while still hot.

These fries are fantastic alone, but they also taste great with an aioli dipping sauce, ranch dressing or a try them with a simple plain yogurt with dill mixture!

Our New Back Yard & Garden!

I am finally posting a few photos from our garden, also known as the Garden of Eden. Our neighbor and the curator of our shared garden, Brijette from Harvest and Bloom, is amazingly talented and knows her stuff when it comes to gardening!

Secluded, lush and tranquil, impossible to get it all in one shot!

A mixture of flowers and veggies....

Lots of tomatoes, peppers and tomatillos.

Specialty tomatoes from San Diego Seed Co.

Once you try these, you will never go back to grocery store tomatoes!

Beautiful and HOT!

Just little surprises everywhere...

Pretty.

Are these edible?

I love these colors!

Shady Grove - Keeping an eye on things (or just a bird)

And there is so much more! I will be writing more about our little garden of Eden and our avocados, oranges, lots more fruits and vegetables, it is constantly evolving and changing. I want to do a little feature about Brijette and her seed company, and maybe get her to share some gardening tips...... so check back soon!

Roasted Carrots with Fresh Thyme

Roasted Carrots with Fresh Thyme

I used to think roasted carrots needed balsamic vinegar or a little honey or lots of spices, and those are all great options, but sometimes the simplest ingredients make the BEST dishes!

Ingredients:
Carrots, cut into even sizes (don't peel for extra vitamins and nutrients)
Toss with fresh thyme and olive oil

Directions:
Heat oven to 400*
Place on baking sheet and cook for about 25 to 40 minutes, (depending on size and how many you are making) stirring halfway through.

That's it.

Simple. Delicious. Healthy.

We served these carrots alongside a grilled pork loin, (simply seasoned with orange juice and rosemary) but they would also be fantastic with beef, fish, chicken, a la mode...... you get the drift.

Another great thing about carrots is that you can keep them in the refrigerator for about a month. Just wrap them in a paper towel and place them in a bag to avoid condensation from forming. Oh, and don't put them near apples or pears, for some reason that makes them get soft.

I know I keep promising you details about our latest move and our new house, I am working on that post and it is coming soon!!

Ham, Kale and Bean Soup

I don't know how official it is, but I heard that January is National Soup Month. Why not? It's hard to pick just one to start with..... but we managed.

We co-hosted a fabulous New Year’s Day party this year where we enjoyed the company of some fantastic friends and family and we got to feast on some amazing food. Extra bonus, we received some yummy hostess gifts and somehow we even ended up with a substantial portion of leftover honey baked ham……

If you live in Santa Barbara and you are a foodie, you probably know my cousin Krista. She is the editor of Edible Santa Barbara, one of the most impressive food magazines on the stands today. Krista and her husband Steve have worked hard to create an amazing publication including recipes, articles on gardening, organic farming, wineries and so much more, click here to explore.

Krista and Steve gifted us with a fantastic hostess gift from Shepherd Farms in Carpenteria. I have not been there yet, but I can say that Sheperd Farms makes a fantastic organic dried “Herbs de Provence”. This particular blend includes sage, rosemary, thyme, marjoram, oregano and bay. I can only imagine the possibilities, soups, sauces, marinades, eggs, salads.........

Inspired by our gifts and the desire to eat something that is NOT stuffed, fried or drenched in butter or alcohol, we threw together the following ingredients to create this delicious and healthy Ham, Kale and Bean Soup. Remarkably quick, mostly healthy and incredibly delicious!

Ham, Kale and Bean Soup

Makes 4-6 servings
printable version

1 ½ cup cooked ham, chopped 

3 medium carrots, chopped

2 stalks celery, chopped

4 cloves garlic, diced

½ onion, chopped

1 leek, chopped

2 tbsp olive oil

1 can pinto beans

1 can cannelloni beans

2 cups chopped kale

5 cups vegetable stock

Salt and pepper to taste

Herbs de Provence (or blend of dried herbs)

In a large pot or Dutch Oven heat olive oil over medium heat. Add carrots, celery, onions and garlic and saute until tender about 10 minutes.

Add the ham, beans, vegetable broth and season with salt, pepper and Herbs de Provence. Bring to a light boil and add kale. Simmer for about 30 minutes or until kale is cooked to desired tenderness.

You can't get much easier than that! Enjoy with a nice piece of crusty bread, or better yet, a grilled cheese sandwich!

Sweet Potato Hash... The Other Yams?

With so much going on these days, we are happy we only need to bring ONE dish to the family Thanksgiving meal. This year we are going out on a limb and trying something different. Instead of the standard mashed yams smothered in gooey, melty marshmallows, (although that does sound really good!) we are going to try a savory but still sweet, Sweet Potato Hash.

We accidentally created this dish a couple months ago and we both fell in love with its sweet and savory flavors with just a tiny bit of heat from the jalapenos. It is certainly a dish to enjoy all year round.

Let's just hope Aunt Marilyn will forgive us.....she loves those sweet marshmallows!

Sweet Potato Hash

Printable Recipe

Makes 8 servings

Ingredients:

3 large sweet potatoes, diced into small cubes

3 tbsp. olive oil

2 1/2 cups sweet onion, coarsely chopped

2 green peppers, coarsely chopped

2 jalapeño peppers, finely diced (remove seeds for less heat)

4 cloves of roasted garlic, finely chopped

2 tsp. salt

2 tsp. fresh ground pepper

1 tsp. ground cinnamon

1 tsp. ground allspice

2 tbsp. fresh basil, chopped

2 tbsp. fresh parsley, chopped

Directions:

Bring large pot of water to a boil and add diced sweet potato. Boil for 5-8 minutes, until potato cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the pepper and onions.

In a large cast iron skillet, heat 1 tbsp. of oil and add the onion, garlic, green peppers and jalapeno. Stir often and sauté until the onion becomes translucent, about 5 minutes.

Drizzle another tbsp. of oil to the skillet then add the cubed sweet potatoes, salt, pepper, cinnamon, allspice and fresh herbs, combine well.  Keeping the skillet at medium heat, arrange the hash in a single layer and continue cooking until potatoes, onions and peppers have slightly browned.

Wishing you and yours a very fulfilling and grateful holiday season!

Savory Mashed Sweet Potatoes

Yup. Another sweet potato recipe. We just can't get enough.

It really is all about simplicity. There is nothing fancy or complicated about the recipe. Just look at the list of ingredients, nothing but goodness.... you can't go wrong.

We served this as a side dish with some fabulous rib eye steaks and grilled corn on the cob, it was one of the best meals we have EVER made.

Savory Mashed Sweet Potatoes
print version

Makes 2 servings

Ingredients:

2 medium sweet potatoes, roasted

2-3 cloves soft roasted garlic

1 green onion, finely chopped

2 tbsp. softened butter

1/4 cup parsley, finely chopped

2 sprigs of fresh rosemary stalks (optional)

Directions:
Preheat oven at 425. Cut potatoes cut into quarters (or at least equal sizes) and place on a roasting pan covered with foil. Optional: we like to roast a whole bulb of garlic wrapped in foil, though you will only need about 3-4 cloves for this recipe. Roast for about 40 minutes or until potatoes are soft. Another option: include 2-3 whole sprigs of rosemary in the roasting pan, it infuses a subtle rosemary flavor to the potatoes.

Place potatoes in a medium sized bowl, add the garlic and butter and mash by hand, until well combined and slightly lumpy. Mix in green onions and parsley and serve warm.

Roasted Garlic

Avocados - The Best From California

"Wow."

"Are you serious?"

"That is soooo creamy!"

"Now THAT is what an avocado is supposed to taste like!"

Those were the first words out of our mouths after tasting a plain avocado straight out of the sample box that California Avocados and Foodbuzz sent us last week.

My husband and I both grew up in San Diego and we are privileged to know what the BEST avocados on earth taste like. You can imagine what a treat it was to find a box full of our favorite fruit on our door step!

There really is a BIG difference between California Avocados and those from anywhere else.There must be something about our near perfect climate that produces the tastiest and creamiest avocados!

Not only was it Memorial Day weekend, but it was also our one year wedding anniversary! We had parties to go to and people to see, so we didn't have a lot of time to play with new recipes.

There are so many interesting recipes out there.... I am tempted to try the Authentic Suburban Gourmets Beer Battered Fried Avocado Wedges, doesn't that sound crazy good?

Like I mentioned, we went to some parties over the weekend. It was a pleasure to share our good fortune in the way of some fun and avocado based appetizers. Fellow party goers raved about how delicious the avocados were......

Mini Bacon Tomato Avocado and Goat Cheese Sandwiches

Guacamole and home made chips

 I just realized we have never posted a recipe for our guacamole recipe. Well, it really isn't much of a recipe. I have always sworn that the more basic, the better.

2 medium Avocados

1/8 cup red onion, finely chopped

1 serrano pepper, seeded and finely chopped

3 garlic cloves, finely chopped

1/2 cup cilantro, chopped

1/2 lime juiced

Salt and pepper to taste

Combine everything in a medium bowl and mix well with a fork. Add salt and pepper to taste. Garnish with smoked paprika and fresh cilantro.

Chicken Tacos with Bobby Flay Green Onion Slaw

That last photo, with the chicken tacos, was our dinner last night. It turned out to be the perfect meal to finish off the last of the avocados. The chicken was grilled with an awesome and simple marinade Mark made, then he grilled it to perfection, like he always does....and that cole slaw from Bobby Flay was perfect with everything!

Thank you California Avocado and Foodbuzz for sponsoring all these generous and delicious giveaways!

Smashed Potato Leek Soup

I have been craving potatoes all the time lately. Sweet potatoes, red, yellow, russet, fries, mashed, blended, you name it, I want it. 

Honestly, I don't think I have ever eaten Potato Leek Soup before, but for some reason I wanted "us" to make it. I'm glad I did, because it turns out I love it! 

We combined several different recipes and made up some other parts. We like our soup a little chunky and not pureed like most recipes called for. With a little extra cooking time on the stove, and a little "smashing", it turned out perfect.

Smashed Potato Leek Soup Recipe (Printable recipe)

Makes 6-8 servings

Ingredients:

1 yellow or sweet onion

4 garlic cloves minced

3 tbsp extra virgin olive oil

1 large leek

2 bay leaves

1 tsp crushed thyme

1 tsp fresh rosemary, minced

8 medium-sized potatoes

1 cup white wine

4 cups of Vegetable broth, or just enough to cover the potatoes

1 tsp salt

8 oz half and half

¼ cup fresh chopped parsley

Salt and black pepper to taste

Instructions:

Wash and peel the potatoes, and set aside.

Roughly chop the onion, then dice by hand or quickly chop in a food processor. Add onions and garlic to Dutch oven or large soup pot with the olive oil over medium heat. Stir frequently

Meanwhile, wash the leeks and chop them up in 1/4 inch slices, using the white and light green parts. Finely mince the rosemary and thyme.

When the onions have become translucent, add the leeks, bay leaves, thyme, and rosemary, cook for about 3-4 minutes, stirring frequently.

Dice the potatoes and add them to the pot when the leeks are soft. Add the white wine and then the broth until the liquid level just covers the potatoes. Add a teaspoon of salt and then bring it all to a boil.

Turn down the heat until the soup is at a steady simmer, cover it and let it cook for about an hour and a half. 

Once the potatoes are falling apart and the base looks creamy, slowly add the half and half, and mash the potatoes against the side of the pot till you have a nice creamy consistency. Add salt and pepper to taste and increase heat for the last 15 minutes. 

Garnish with chopped fresh rosemary and/or parsley and serve with some good crusty bread. Enjoy!

Spiced Sweet Potatoes on the Grill

We have been experimenting a lot with sweet potatoes lately, mostly trying to perfect baked sweet potato fries. We have gotten pretty good at them, learning that a higher heated oven and thinner cut potato gives us the best results.

This was the first time we grilled them.

It turns out you pretty much have to boil them on the stove for a few minutes before you grill them. Even though they taste really good just plain, the flavor of the grill adds a whole different layer, and this hot and sweet spice mixture will leave you wanting more.

These sweet potatoes turned out fantastic! We served them with steak and some skewered mushrooms, onions and bell peppers. We will definitely be including more sweet potatoes on the grill this Summer!

Spiced Sweet Potatoes on the Grill

Serves 2-3 - Printable recipe here

Ingredients:

2 large sweet potatoes (about 1.5 pounds)
1 tsp kosher salt
1 tsp ground cumin
1 tsp paprika
1 tsp fresh chopped rosemary

1 tsp fresh thyme

1/2 tsp ground cinnamon
1/2 tsp cayenne pepper

2 tbsp honey
2 tbsp apple cider vinegar
1/4 cup olive oil

Directions:

Cover potatoes with cold salted water in a large pot, and then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, about 10 minutes. Drain and let cool, slice potatoes lengthwise.

In a small bowl mix together salt, herbs and spices, then add honey, apple cider vinegar and oil, stir well. Brush this mixture on both sides of the sliced sweet potatoes.

Grill potatoes on a lightly oiled grill rack over medium heat, until they have nice grill marks and potatoes are cooked through, about 15 minutes.

Serve potatoes warm with other veggies, steak, pork, chicken….. or just eat them plain, they have a wonderful natural sweet flavor and nice texture. And it’s true, everything tastes better when it's grilled!

Lime Thyme

No I'm not trying to be cute and rhyme my words, I'm talking about my new favorite herb. We picked up a starter plant at the Hillcrest Farmers Market a few weeks ago, so far, it is doing great.

We have already used it in several dishes. So far, just in small amounts, a pasta dish, a couple of marinades, some Aztec rice, and it was terrific in my potato salad. Here are a few other great recipes:

Lime Thyme Potatoes
Lime Thyme Mushroom Tapas
Lime Thyme Dressing/Marinade

Fresh Lime Thyme has a very subtle citrus taste but it's not overwhelming. I plan to use it often and try it in many dishes, I'm thinking anything I might put cilantro in should be considered, so far that is working for me!

Our plant is still young, but seems to be thriving in it's little pot. This weekend we plan to expand our garden with some tomatoes, herbs and more peppers.....I just love Spring!!!!

What are you growing this Spring?

Steamed Clams Drenched in Butter and Herbs

Steamed Clams Drenched in Butter and Herbs

Joe is Mark’s late father. A fisherman in San Diego from the 1950’s and into the 1980’s, about the time the industry started to go downhill.......... Joe was dearly loved and is still missed by many.

Joe loved clams. He loved all seafood, and he was known as a generous host. Back in the day, as a fisherman in San Diego, Joe was privy to the “talk on the dock” that would reveal the best spots to find the best shell fish that was then easily accessible.

Since Joe loved clams, when he heard that there was a plethora of clams at a certain location in Shelter Island, he wanted some. There were some rules for fishing, even back then. We are not exactly sure of the facts, but Mark remembers that without buying a permit, kids under 12 could take home a bucket of less than 50 clams.

Joe (with Mark’s help) would gather the kids in the neighborhood until they filled the Gremlin, (about 7-8 kids) each armed with a big plastic bucket. At the end of day, they headed back up the hill to their home in Mission Hills with over 350 clams. No one ever asked about it, it was legal.

And then, there was a feast!

Mark's Mom would make the sauce. The bread came from Solunto’s. The neighbors all came over, the kids would play, everyone had a good time and enjoyed the clams. Joe was happy. 

Here's Mark's best re-creation of the recipe, and we added the Lime Thyme because we have it in our garden and it works!

Steamed Clams Drenched in Butter and Herbs

Serves 2 as an appetizer

 Ingredients:
4 tbsp. butter

3-5 cloves fresh garlic, minced
1/2 cup dry white wine
1 lb. of clams (Littlenecks), rinsed and cleaned
3 tbsp fresh parsley, chopped
1 tbsp fresh lime thyme, chopped
1 tbsp fresh chives, chopped
1 small lemon cut into wedges
1 loaf of sourdough baguette



Directions:
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil.

Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that didn't open. Add parsley, thyme and chives and gently stir, simmer for 3 minutes.

Transfer clams and broth to a large serving bowl. Serve with lemon wedges and a nice crusty sourdough baguette for dipping in the broth, (bread is NOT optional!).


All clams should be cooked gently to prevent toughening. They are high in protein and they contain fair amounts of calcium and iron, so eat up!

Mark showing me how to eat clams.... I didn't know how, apparently slurping is a major factor in eating clams, the more you slurp, the better they are.......

Orange Pasta Asparagus Salad

Pasta Salad with Orange Balsamic Vinaigrette

Looking for a good healthy recipe to take to the potluck or family picnic? This is a delicious, easy and impressive salad, sure to get them all asking for the recipe. When I can't find my husband at the party, I can usually find him surrounded by women asking for the recipe.....relax ladies..... it's right here!

You could add or substitute a variety of other ingredients (think broccoli, nuts, artichoke hearts, etc.) but what really makes the dish special is this Orange Balsamic Vinaigrette. It is simple and light, a little bit sweet, and totally delicious!

Salad Ingredients:

1 cup pasta (Mark likes mini rotelle wheels)

1 cup asparagus spears, cut

1 cup bell pepper, chopped (red, yellow, orange)

¼ cup red onion, chopped

1 8 oz can garbanzo beans

1 8 oz can kidney beans

Parsley for garnish

Orange Balsamic Vinaigrette

½ cup olive oil

1 orange (the sweetest you can find)

¼ cup balsamic vinegar

1 tsp sugar

1 tsp orange zest

Parsley finely chopped

Salt and pepper to taste

A very simple salad to put together. Prepare the dressing first, Mark suggests making at least an hour or more before you want to eat. Add all the ingredients in a medium bowl and mix well. If you want it a little sweeter, add more orange juice.  

Cook the pasta per package directions, drain and set aside to cool. Blanch your chopped asparagus for just a few minutes and set aside to cool. Chop your onions and bell peppers into bite sized pieces.

Combine all ingredients in a large bowl, and gently mix. Add the Orange Balsamic Vinaigrette and combine well. Serve at room temperature or slightly chilled. Enjoy!

I love all these colors!

Basil Walnut Pesto

The basil plants on our patio absolutely loved all the rain we had last week. Yes, it occasionally rains in San Diego. Only 2 of our original 6 plants are left, but they are thriving. I wanted to take advantage of the harvest before the caterpillars got them, those guys are quick!

This recipe made enough for 2 meals. The first night we had it with grilled red snapper and last night we served it over chicken and pasta.

Extremely versatile, easy to make, healthy and delicious, there are many variations of pesto, but this is the basic recipe, the way it should be. Enjoy!

Basil Walnut Pesto

Ingredients: (makes about 1 cup)

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan cheese

1/2 cup extra virgin olive oil

1/3 cup chopped walnuts

4 garlic cloves, minced

Salt and freshly ground black pepper to taste

Directions:

Combine the basil and chopped walnuts and pulse in a food processor. Add the garlic and pulse a few more times.

Slowly add the olive oil while the food processor is on. Stop to scrape the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add salt and freshly ground black pepper to taste.

Chervil - The Mystery Herb

Mystery Herb  

Valentines Day marks our one year anniversary of moving into our current house. We fell in love with this house as soon as we saw it, a vintage rose garden in front, and a cute back yard with established grape vines and plenty of dirt to grow a modest garden.

At some point last Spring, I noticed growing in between the Parsley and the Cilantro another kind of herb that looked a little like a cross between the two. I seriously thought for a moment that the two herbs cross bred and I invented a new herb! Yes, I can be naive. 

 I scoured the internet, the grocery stores, cook books, I even stumped my Mom who knows EVERYTHING about gardening and herbs, we could not figure out what this stuff was.

To taste, it has a slight licorice or anise flavor, and it does remind me a bit of parsley. I have used it in numerous recipes, I love it sprinkled in with a salad, I added it to my Cheesy Herbed Popovers, and it’s great with roasted potatoes.

Finally, today I was browsing my favorite blogs in my Reader, and there it was, “Do you Buy Chervil?” on Yum Sugar. I knew instantly that it was my mystery herb! Apparently Chervil is commonly used in French cuisine, and it is also sometimes called “cicily”. 

Now that I know what it is, I can't wait to learn more and find new ways to use it. If you have used chervil, please tell me how you use it and send me your favorite recipes!