Tom’s Lemon Garlic Chicken

Last weekend I enjoyed a wonderful dinner party hosted by my friends Tom and Meredith in their San Francisco “cottage” apartment. Although it’s not technically a cottage (especially if you are picturing a country farm on the Irish coast), it has the feel of a cottage, with beautiful re-furbished wood floors, older custom-built cabinetry and a huge oven from the 1940s that is still going strong.

We ate out back in their sunroom, overlooking the garden filled with small buds showing early signs of spring. It was a perfect, relaxing scene with great friends and great wine, and things only got better when Tom served his delicious tender and moist chicken. (more…)

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Weekday Carrot Muffins

During the week breakfast seems to be eaten with one foot already out the door as we race off to begin the day. When we’re rushing to get ready to spend our day at work, the last thing we want to do is work in the kitchen, so cooking a nice sit-down breakfast doesn’t always seem feasible. Packaged cereals, energy bars and fast-food joints have stepped in to make breakfast quick and easy, but usually only offer empty calories and are really not a satisfying or healthy beginning to the day.

For a better start, a homemade breakfast can’t be beat and it doesn’t have to take a long time to put together or create a mess in the kitchen. These carrot muffins are not your standard muffins served at coffee shops or picked up at the grocery store (which are usually nothing more than sugar-laced cupcakes in disguise). Adapted from the King Arthur Flour Whole Grain Baking cookbook, they offer energy-rich whole grains, lower glycemic sweeteners and a heavy dose of beta-carotene and fiber. (more…)

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Crab & Asparagus Revuelto

While eggs certainly shine in the early morning sunlight, it’s a good idea to bring them out of the carton during the darker hours as a quick and light dinner entrée. Most egg dishes can be whipped up in fifteen minutes or less, perfect for those days when you are running home late from work and wondering what to make for dinner.

Not only are eggs quick and easy to prepare but they are also offer a strong nutritional profile: they are a great source of protein, vitamins A and D, long chain fatty acids and choline (a key component that provides flexibility and structural integrity to cell membranes and is important in brain function and health). However, it is important to note that all eggs are not created equal and studies have shown that organic, free-range eggs have a much stronger nutritional profile than factory farmed eggs (which are bred in troubling conditions and sprayed with pesticides and antibiotics). (more…)

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Belated Irish Mash

I had hoped to get this recipe out yesterday, but a flight delay and a hectic day at work kept this post grounded. As the saying goes, it is better late than never and in my opinion, it is always nice to have a little more green in the kitchen.

Colcannon is a traditional dish of Ireland and it combines creamy, comforting mashed potatoes with slightly bitter, nutrient-dense greens. Basically, it is a nutrient-boosted version of traditional mashed potatoes and a great way to include more greens in your diet. While corned beef and cabbage may be a signature Saint Patrick’s Day dish, colcannon is an any-day dish, perfect to serve in the early spring and a great companion to a roast or braise.

Colcannon

• 3 lb Russet or Yukon Gold potatoes
• 5 tablespoons butter (divided)
• 1 large onion, chopped
• 1 lb kale
• 1 cup milk
• sea salt
• fresh ground pepper

Bring a large pot of water to a boil. Scrub, peel, and chop potatoes into 1-inch pieces. When the water has come to a low boil, add the potato pieces and cook about 20 minutes or until tender.

While the potatoes are cooking, prepare kale by separating the leaves from the tough stems. Finely slice the tough stems and leaves so they are very thin. Add 1 tablespoon of butter to a large skillet set over medium heat. Add the chopped onion and sauté for 3-5 minutes, until the onion is translucent. Add the kale stems and sauté for another 3 minutes, then add the leaves. Continue to sauté the onion and kale mixture for about 10-12 minutes.

Heat the milk in a small saucepan over medium-low heat. In another small saucepan melt the remaining 4 tablespoons of butter. Drain the cooked potatoes and place in a large bowl and mash. Beat in enough warmed milk to make a fluffy, smooth puree. Add the onion and kale mixture and stir to combine. Season with sea salt and fresh ground pepper. To serve, make a well in the mound of potatoes and add melted butter.

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Beet Kvass

Beet kvass is a digestive tonic that can easily be made at home using raw beets, sea salt, and whey (a by-product of yogurt cheese). In Nourishing Traditions, Sally Fallon notes, “One four ounce glass in the morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver, and is a good treatment for kidney stones and other ailments.” (p. 610)

In my own practice, I have found that drinking beet kvass in the morning helps me feel energized for the day and has improved my digestion. Spring is a great season to emphasize beets in your diet since they have a cleansing effect on the liver and help rejuvenate the body. (more…)

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Yogurt Cheese: Smear it On

Yogurt cheese is super easy to make and offers a stronger nutritional profile when compared to mass-produced cream cheese. As a fermented dairy product, yogurt cheese contains live cultures that not only break down milk proteins (making it easier to digest), but also provide beneficial bacteria and lactic acid to the digestive tract, which further assist in digestion and strengthen your immune system. Yogurt cheese can be substituted anywhere you would traditionally use cream cheese: as a spread on a bagel or sandwich, part of a dip base or simply a dallop in soups or with grains. (more…)

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Roasted Garlic Caesar Salad

Here in Berkeley we are slowly shifting into spring. The trees are just starting to blossom and the birds are returning to the backyard. It feels good to have the sun shining a little bit more and a little bit longer.

For me, the transition into a new season brings a change in my palate and after a winter of warm, comforting foods, I begin to crave raw salads, greens and crunchy vegetables. I think the Caesar salad is perfect for this transitional time, with crunchy greens warmed up a bit by a thick creamy dressing (and of course, croutons). (more…)

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