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This Week's Recipes 10/2/20

Green Leaf/ Red Leaf Lettuce


Red Radishes


Roma Tomatoes

Covington Yams

Red L:eaf Lettuce

Alfalfa Sprouts

Gala Apples


Bosc Pears

Meal 1

Gjelina’s Roasted Yams

These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.


3 large Covington yams

2 tablespoons honey

1 tablespoon Espelette pepper, or crushed red-pepper flakes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

½ cup Greek-style yogurt

4 tablespoons fresh lime juice, approximately 2 limes

2 scallions, both green and white parts, trimmed and thinly sliced, for garnish


Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.


Simple Green Leaf Salad with Shallot Vinaigrette

This classic green leaf salad is quick and easy to make -- and can be made ahead of time and kept in the refrigerator for a few hours before serving.

Course Appetizer, Salad, Side Dish

Cuisine American, French

Keyword green salad, side salad

Dietary Restrictions Dairy-Free, Gluten-Free, keto, Low-Carb, Vegan, Vegetarian

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Calories 73kcal



1 large head lettuce can use green leaf, red leaf, boston, romaine, iceberg etc.

1 cucumber peeled, seeded and cut into thin slices

1 small carrot peeled and grated

1-2 scallions thinly sliced


1 small shallot or large clove garlic minced

1 rounded teaspoon dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

1 teaspoon vinegar can use red wine, white wine, champagne, or other flavored vinegars

3 tablespoons extra virgin olive oil



Fill a large bowl with cold water. Tear the lettuce into large pieces and add it to the water. Swish the lettuce with your hands to agitate any dirt or debris clinging to the leaves. Set aside for about 5 minutes. (Just a few minutes in the cool water will refresh the lettuce if its been in your crisper drawer for a few days).

Lift the lettuce from the water with your hands and transfer to a salad spinner. (You may have to do this in several batches). Spin the lettuce dry, then use a paper towel to blot off any excess water. Set aside.


Add the shallots or garlic, dijon mustard, salt, pepper, vinegar and olive oil to a large salad bowl. Whisk together until the dressing is thick and emulsified.


Add the cucumber, carrot and scallion to the dressing and gently toss. Add the lettuce leaves, toss again with salad tongs and serve.


Gently rest the lettuce leaves on top of the vegetables and DON'T TOSS IN THE DRESSING. Cover the salad with a clean dish towel and refrigerate for up to 4 hours or until you're ready to serve. Resting the clean lettuce above the dressing will allow it to stay fresh without wilting. Once a salad is dressed, it's living on borrowed time.



Baked Pears with just (4) Ingredients! This EASY dish made with honey, walnuts and cinnamon is perfect for breakfast or dessert!


2 large ripe pears

1/4 tsp ground cinnamon

2 tsp honey

1/4 cup crushed walnuts

optional yogurt or frozen yogurt


Preheat the oven to 350F.

Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).

Using a measuring spoon or melon baller, scoop out the seeds.

Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.

Bake in the oven 30 minutes. Remove, let cool and enjoy!


Meal 2

Sun-dried Tomato Broccolini Pasta

This sun dried tomato and broccolini pasta is my go-to quick weeknight meal that delivers on flavor. Using gluten free pasta to lighten it up too!


Gluten-free pasta, 1 box (8oz) or pasta of choice

3-4 cloves garlic, minced

1/4 cup of sun-dried tomatoes in oil - note Sundried tomatoes cook differently than fresh tomatoes.

5oz of baby spinach (about 3cups)

1 bunch of broccolini, stems trimmed

3 tbsp olive oil + 3 tbsp

1/2 tsp of salt

1/4 tsp fresh ground black pepper

2 tsp crushed red pepper

3 tbsp Parmesan cheese + more for serving

Reserve 1/4 cup of pasta water


Bring salted water to a boil in a pot. Cook pasta to al dente (according to package instructions), before draining reserve 1/4 a cup of the pasta water and place to the side. Drain pasta, rinse (see note), and set aside.

While pasta is cooking. In a Dutch oven or skillet with high sides, over medium heat add 3 tbsp of olive oil. Add minced garlic and cook until fragrant about 1 minute.

Add broccolini, sun dried tomatoes, and salt/pepper. Cook for 3-5 minutes until it begins to soften (can cover with lid to assist). Add spinach and add 2 tbsp more olive oil to help spinach wilt.

Once spinach has wilted (about 3-4 min) add rinsed Banza pasta in. Add Parmesan cheese to the pasta and add a few tablespoons of the pasta water to help thin the cheese for it to coat the pasta. If you do not have Parmesan cheese you can omit the pasta water.

Top with crushed red pepper and serve.


When using chickpea pasta I do not follow the cook time of 9 minutes, I only cook for 7 minutes. Also, I do not typically rinse pasta, but I do rinse chickpea pasta after cooking. If using regular pasta, no need to rinse.

Add a little of reserved pasta water to help thin cheese and help it coat the pasta


Mixed Bean Salad with Little Radish, cucumbers & Sprouts

Preparation: 5 min