Tortilla Egg Wraps for a quick morning

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Put away your knife & cutting board, pull out a pair of scissors. Grab a small jar with a lid, instead of a bowl & whisk. You need just a few more tools: a spatula, your favorite skillet, and all of the ingredients. Now, set the timer and see how quickly you can whip up this snappy little breakfast from start to finish.

With two tiny ones at home, breakfast is not only mandatory but it is full of challenges and opinions being chanted at me as I try to balance everything on my morning to do list. More and more I require my breakfasts to not need a lot of time, brainpower or my attention. We have our favorites that wax and wan throughout the month: yogurt & granola, eggs & toast, pancakes or waffles with fruit and there are plenty of variations throughout this list.

I started making this tortilla wrap when we lived in Tucson and were shamelessly blessed with the BEST TORTILLAS EVER. This speedy little dish comes together faster than fast. Although, you have no time to multitask. With a bit of focus, just minutes later, the wrap is complete and easy to tuck in a napkin to take on the go.

My other favorite part of this dish is how I can cut it up into little rounds and serve them appetizer style as we all take turns dashing in and out of the kitchen or dining room. When I need an easy, take it on the go breakfast and pronto, this always comes up.

There are a few tricks to make this recipe work. First, soft whole grain tortillas are a very, good idea. Try making these egg wraps for the first time without distractions. Basically, it is a one egg omelette with some goodies and a tortilla smashed on top. Then shimmy the whole hot thing on to a plate and start snipping greens for the next one (if you have a mini crowd as I do). Once the tortilla and filling is cool enough, quickly roll it up and slice (a serrated knife is a good idea for this task!) in small rounds or keep it in tact and just wrap it in a napkin and hand it to whomever is flying out the door.

I have made it countless times, and surprisingly, I have not of done a lot of variations so far. That being said, I am sure finely diced sweet peppers, mushrooms, or shreds of carrots could work well, but I usually just grab a fistful of easy to sauté greens and whatever melt-able cheese is handy in my fridge. And voila- all three macronutrients are tucked into this one on the go dish.

Let me know if you are planning to try this! You can do it! A speedy breakfast is just a few minutes away.

Tortilla Egg Wrap
Serves just one: multiple the ingredients as needed, but always make one at a time for personal sanity.

3 big leaves (kale, collards, spinach, chard, arugula, whatever is green and sauté-able)
1 green onion
1 tablespoon butter or coconut oil
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1/4 cup shredded cheese (monterey jack, cheddar, mozzarella, gouda, etc)
1 whole wheat tortilla

Wash and dry the greens and green onions. Place an 8-9 inch skillet over medium heat. Stack up the leaves and use kitchen shears or scissors to thinly slice into the skillet. Use the scissors for the green onions as well, discarding the hairy tips. Toss periodically as the vegetables start to cook.

Add the butter to the veggies. Place the egg in a bowl or jar with the pinch of salt. Whisk or shake the jar until it is beaten up. Pour the eggs over the veggies. Lift the pan and tilt around until the egg is thinly and evenly distributed.

Sprinkle the cheese across the top. Shake the pan and lift the edges of the eggs up. As soon as it is loosened, place the tortilla on top.

Carefully, place a plate across the skillet with your hand on top. Lift the pan and plate together. Then flip the egg and tortilla onto the plate. Slide the tortilla back into the skillet to warm briefly for just another few seconds.

Slide back on to the plate. Roll up and cut into 2-3 inch slices to be shared or just enjoy the whole wrap yourself.

Let me know below if you made it, are planning to make it or you have any questions!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Zucchini for Xerxes and Anyone Else with Too Much Zucchini

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This photo of zucchini above was sent from my husband the day that our kids and I got on a plane for a vacation. I imagine by the time we return, Xerxes will be exhausted by our zucchini. The scary part is this photo is only about the fourth day of harvesting. The zucchini takeover has only just begun.

So, I am actually not writing this post for you at all today, because I imagine you did not overdo the number of zucchini and summer squash you planted just a couple of months ago. I know you are not contemplating ways to eat it in absolutely every single meal for the next month. Xerxes on the other hand is needing some help. Fortunately, he is an awesome cook, especially anything Italian, and so I decided to put together a list just for him. I am sure he would love more help, so please leave a comment with your favorite way to gobble up way too much zucchini, too. Of course, if you decide to try any of these recipes, I would love to hear about that as well.

Without further ado, here are some zucchini recipes for Xerxes… and you:

Crispy Zucchini Sticks Love fried zucchini? Try them a bit more guilt-free in the oven.

Zucchini Soup My family’s favorite. This is an essential recipe for anyone with too much summer squash.

Cheese & Mustard Zucchini Delights This is an ode to the Cheese & Mustard Delights that my best friends from college taught me to make & love.

Skillet Zucchini & Potatoes Lighten up a potato dish with a bit (or a lot) of zucchini.

Grilled Zucchini Meatballs Zucchini is stuffed in the meatballs and around the meatballs, giving each ball a little zucchini hug.

Grilled Zucchini & Peaches Stone fruit & zucchini become magic on the grill, then they are drizzled with lemon basil goodness.

Lemon Summer Squash & Walnut Pasta For the pasta lover (hey, Xerxes!)

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Summer Squash Pancakes The classic zucchini pancake.

Zucchini & Tomato Bread Salad Leftover bread? Leftover Zucchini? Make this panzanella salad… pronto!

Zucchini Antipasto Salad Your favorite antipasto platter and your favorite summer squash tossed into salad form.

Zucchini Chocolate Chip Bread My favorite zucchini bread recipe… probably because it is packed with chocolate.

Zucchini Corn & Quinoa Wraps These balanced wraps travel well for breakfast, lunch and dinner.

Peach & Summer Squash Quinoa A pretty little salad that celebrates one of my favorite summer combinations: squash and stone fruit.

What do you make with your zucchini abundance? Tell me below!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Mint Almond Cherry Salad

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The memory of crawling up on to the perfect low hanging branch of our cherry tree as a child comes back to me in whispers whenever I find myself searching for my happy place. I enjoyed the cherries well enough, but really it was about the climbing, perching and imagining the possibilities that became precious in my heart.

Typically we would pick as many of the wee fruit as possible, hoping to not find any worms, and then one day my Dad would come in with a big ladder and swoop the rest into buckets and subsequently into his Cherry Wine. Which is another story for another day.

When the tree came down, I was thankfully not home, but it was a bit like finding out my childhood pet had passed away. Sadness. But, such is the cycle of nature, goodness is fleeting and you hope the memories are solid. I can still feel the trees cool, smooth skin, my legs dangling and I am overwhelmed with gratitude.

The memory of crawling up on to the perfect low hanging branch of our cherry tree as a child comes back to me in whispers whenever I find myself searching for my happy place. I enjoyed the cherries well enough, but really it was about the climbing and perching and imagining the possibilities of living in a tree that became precious in my heart.

Typically we would pick as many of the little fruit as possible, hoping to not find any worms, and then one day my Dad would come in with a big ladder and swoop the rest into buckets and subsequently into his Cherry Wine. Which is another story for another day.

Another memory during that time was the abundance of mint lining the side of our house. That mint in my parent’s yard, having been periodically pruned into submission, is not going away anytime soon. I embrace the memories of attempting mint sun tea and brushing against the bush accidentally only to be coated by the loveliest of smells. I like to think it was the combination of these two memories that made this salad come together.

While visiting my childhood home, I must have been longing for that tree. Thankfully, Washington is abundant with cherries and my parent’s yard is flush with mint. This salad soon took form and became a way to channel my sweetest, youngest days.

My original intentions were to create a cream-y-ish vegan dressing, not too sweet, that would play well with fruit. So it starts with what is basically a thick almond milk and ends with a slight emulsification of the olive oil. Play around with this salad, try a stone fruit that is more abundant for you this time of year or maybe one that bursts with memories: apricots, nectarines, peaches, pluots, and more.

In 2013 studies super cialis showed that 1 in every 4 people who were diagnosed with ED were under 40 and more than half of these men had know heart problems before taking this medicine. Where the Physiotherapist requires further information or management may require injections or surgery, the appropriate order cialis pills x-rays, scans and a referral will be of a good quality. Obesity, salt intake and lack of exercise are just a few of the contributors of high blood pressure and diuretics used to help lower cholesterol are levitra professional canada responsible for many men’s erectile dysfunction. Are used for the treatment of Parkinson’s disease, and women who’ve had estrogen replacement therapy have buy generic levitra click that drugshop a lower risk of Parkinson’s disease compared to other women their age. 1/2 cup almonds, peeled and sliced
1/4 cup water
1/4 cup mint
1/8 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 teaspoon honey, optional
4 cups lettuce, wash, dried and torn into pieces
1 cup cherries, sliced, halfed and pitted

Place half of the almonds in a blender with the water. Whirl around until smooth. Add the mint, lemon juice, salt and pepper. Blend until thick and evenly combined. Slowly drizzle in the olive oil while blending at a very low speed. Avoid blending it too long as it can cause the delicate oil to become bitter. Taste. Add the honey if it could use a touch of sweetness (we usually skip it).

Tear the salad greens into pieces and spread into one large or individual salad bowls. Drizzle on the dressing, the remaining almond slices and a sprinkle of the cherry halves.

Now, your turn… Which stone fruit holds the most memories for you?

Cook seasonally. Eat consciously. Love well,

Chef Lilly

Rule Breaking Grilled Potato & Greens Salad

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Summer meals are often all about the ingredients: the ripest tomatoes with a fancy-ish cheese, crispy cucumbers with vinaigrettes, zucchini blended into the simplest soups.

And then there is this salad.

While finding the highest quality version of each of the merely seven ingredients in this salad is of course a super-dooper idea, it is not quite as necessary as acquiring a perfect tomato for your caprese.

You see the magic actually happens after the ingredients mingle and dance together.

This is not something I knew when I first started whipping it up. I ignored all sorts of rules about heat & acid when my mind wandered to the fantasy of a perfect Potato Salad with a dressing lighter than the cloying mayo kind, with grilled instead of boiled potatoes, a drizzle of tangy yogurt and more greens than anyone should ever put in this salad and still name it after the spud.

But, I made it anyways. (Dare I say… ala Julia Child’s quote “In cooking you must have a what the hell attitude”.)

The initial result of my wild idea was not very poetic. A more perfect person, would probably have required a silky dressing properly soaking each wedge of artfully grilled potato and maybe they would all rest on a fluffy bed of greens. Instead, I looked at the mess of a salad I made and saw curdled globlettes of yogurt twisting through the singed, way too dark in spots, potato wedges. And then there were the greens: some were entirely wilted and others that were still seemingly raw.

Oh, the disappointment. But, oh well, my family had to eat and that was what I was serving, pretty or not, here it comes.

So apparently, the lemon based dressing managed to curdle in the heat, but instead of the usual awkward cheese moment, it somehow became little droplets of goodness. And the random decisions each baby green made as they either wilted or stayed crisp managed to make complete sense too. At least in our mouths as we gleefully chewed away.

Unlike the standard heavy potato salad this one is best hot or room temperature. It loses a bit of magic when icy chilled, although, I have been known to grab a cold wedge of potato with sauce & greens clinging to it and munch down happily without complaint.

In a shameless final promotion of this salad, I just made it recently for the World Cup Final. Sadly, we had to leave during overtime, merely moments before the only goal in the game. As I went to pack up the last dredges of our salad, every guest asked if they could take another serving before it went sailing out the door. Yes, it is that good. And the ingredient list is nice and compact, too:
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Grilled Potato & Greens Salad
serves 2-3 people

1 1/2 pounds red or yukon potatoes (any thin-skinned potato will work well)
3 tablespoons olive oil
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons plain yogurt
1 lemon, zest and juice
2 cups arugula, spinach, or another tender baby green
1/2 cup basil, optional (roughly torn)

Heat a grill over medium-high. Cut the potatoes into wedges (if they are small, leave them whole) and toss lightly with half of the olive oil. Place directly on the grill, reduce to medium, cover and sear for 6-10 minutes. Reduce the heat slightly, if the potatoes are not becoming tender. Once grill marks appear, flip over and sear on the other side for 6-10 minutes until cooked through.

Meanwhile, whisk together the garlic, salt, yogurt, lemon zest and juice. Slowly drizzle in the remaining olive oil while whisking rapidly.

Roughly chop the arugula or other greens and basil. Fold the greenery into the dressing. As soon as the potatoes are grilled, toss into the greens & dressing.

Serve warm or room temperature.

Mama has gone Coco-Nutty… Granola

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My first-thing-in-the-morning routine is simple: Wake up. Brush my teeth.

When I walk out of the bathroom, my day has begun. This is often my only time alone during the day, unless my baby wakes up and insists on joining me. Regardless, if I do not brush my teeth at this time, it may never happen as I rarely sit still until bedtime, much less have time in the bathroom for such luxurious matters as teeth brushing.

So, this is how the routine started one recent morning. We have a ‘jack & jill’ cabinet that I love, because you can access it from the hallway or the bathroom. This is oh so convenient since we only have one bathroom. But this morning, as I reached in to grab my toothbrush in a groggy state with barely an eye open, suddenly there was a loud whisper and a head poking out on the other side. I did the most natural thing one does in these moments, when one is in a semi-dream like state and then woken by a total creeper:

Blood. Curdling. Scream.

Of course, the creeper was merely my husband and his attempt to keep the children asleep was foiled by me. And my damn scream.

Fast forward just an hour or so, I was still a touch shaken by my only daily little “self-care” routine being so disrupted, and I decided a shower might do the trick. I probably should have considered eating somewhere in there, but since the day began with such a rude alarm, eating did not seem plausible. The baby joined me, because otherwise he just screams and pulls the curtain back: not pleasant. My 4-year old is typically happy to have some time to just hang out alone quietly playing or drawing.

The shower was so calming and relaxing that I finally let the morning melt off me and I let go of my slight low blood sugar. Zed and I climbed out of the shower, me in my fluffy robe, him naked. Ah, here I was: finally ready for my day.

I peaked out, feeling sparkly, and called out to Juliette: “Hey sweetie!”
“Juliette”
“Juliette?”
“Juliette!?”
“Juliette Allison!?”
“Juliette Allison Steirer!?!?”

Of course, I was dashing in and out of every room gathering up more hysteria in my search. After running out to the backyard feeling rather underdressed, I decided the front yard was my only option after one last dash through my house. And who has time really to get dressed when your child is missing?! I ran out, screaming with utter franticness, wearing only a bathrobe and naked baby in tow; a complete spectacle I am sure.

I finally came to the helpless realization that yes, yes indeed the only explanation was quite terrible: she very much had to be completely lost. Gone.

Then I turned around and looked up to see my Juliette, finger in her mouth, leaning on the front door’s frame, twinkle in her eye: “Mama?!”

I am amazed at how many emotions one can feel in a single breath:
Relief.
Happiness.
Anger.
Frustration.
Elation.
Annoyance.
Gratitude.

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I deduced that she was in her bedroom during my manhunt probably tucked in her messy closet, but beyond that I am not certain as to why she did not respond back. We had a little discussion about future times when one calls her name. Anyone, but especially me. Then I decided to get rid of my morning’s low-blood sugar once and for all with my rendition of this Coco-Nutty Granola. Although, I actually didn’t follow that linked recipe or even took a peak at it while I was baking, but it seems unfair not to credit it since it has floated past my pinterest page a bazzillion times it seems. I first made this when we were on a detox, which was grain-free, vegan, no soy, etc. and so breakfasts were challenging us until I whipped up a batch of this. Now we cannot get enough of it.

As Juliette and I sat together peacefully with our bowl of goodness, drenched in freshly made coconut milk, strawberries and berries, she asked me what I was grateful for. This is a common enough question at our mealtimes, but I couldn’t respond until I ate a few more bites and felt my heart palpitations slow a bit. Finally, I looked up and said:

Juliette, I am grateful for you, darling. Always. I love you so much. But, I beg you, never do that to me again.

My Seedy-Coco-Nutty Make this RIGHT NOW Granola

4 cups of your favorite nuts*: almonds, walnuts, pecans, hazelnuts, cashews, pistachios, brazil nuts (try them all first, because our brazil nuts ended up being weird- typical I realize)
1/2 cup coconut or olive oil or your favorite oil (or even butter… oh decadence, that sounds amazing!)
1/3 cup honey
1/4 cup apple or orange juice
1 tablespoon vanilla or almond extract
1 cup sunflower &/or pumpkin seeds
1/2 cup sesame, chia, poppy &/or hemp seeds (I combined them all!)
1/4 cup flax meal (this helps them stick together.)
1 teaspoon salt
3 cups large coconut flakes

Roughly chop your nuts. Spread on a baking sheet. Preheat the oven to 300 F.

Stir together the oil (you may need to melt it, if using coconut oil or butter), honey, apple juice, and vanilla. Quick tip: Keep your measuring cup clean(ish) by measuring the oil first in a liquid cup, then the honey, which will slide right out of the lubricated cup and then finish with the apple or orange juice which will hopefully pick up the remaining goop.

Drizzle the liquid mixture across the nuts and toss.

Toss all of the seeds together with the salt and sprinkle them all over the sticky nuts. Fold in the large coconut flakes. Place in the oven for about 20-30 minutes until they are crunchy. I make this on cool evenings, and typically turn off the oven, leaving them to dry out a bit further into sticky goodness overnight.

* Please note: I soaked my nuts overnight before making the granola, but that is entirely optional. The soaking plumped them up a bit and made me feel like I was somehow stretching this rather expensive cereal into something bigger. Again, it doesn’t make a difference, so do not sweat this step. I share that only for full disclosure.

You certainly can play around with this recipe in so many ways: add spices, longer/shorter bake time, all seeds, no seeds, dried fruit, oats, buckwheat grouts, quinoa, etc. Sky is the limit on this amazing ‘cereal’.

May your morning routines be a bit smoother than ours!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Distractions & 8 Lessons

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Zed says HI! Look at how my Mama lost all that handwork!

Zed says “HI! Look at how my Mama lost all that hard work! Good thing I am here to distract her and cheer her on.”

Last week, I sat down with homemade crackers, cheese, and wine in our dusty garage to steal away a couple of hours to just bang out some meal plans. And I did! I nearly finished two and got a great start on a few more. Relief! As I wrapped everything up, so proud of myself, my husband and kids knocked on the other side of the garage door announcing my time was done. Zed had been crying, I was clearly missed.

What a great evening!

The next time I sat down to edit and clean everything up after my mad evening of joyful, uninterrupted work:
IT.
WAS.
ALL.
GONE.

I love the program I use to work and write, but after years of it doing auto-save (I swear this was a previous function!), it somehow was re-set? Anyways, I didn’t have a lot of additional time to waste feeling sorry for myself, so I dug in changed the preferences to save EVERY MINUTE! Yes, I would have done ‘save every second’ had that been an option. And then I closed my computer, because the distractions came again.

Attempting to start over after knowing how fabulous (or at least complete!) those meal plans were leaves me a bit sick to my stomach. But, really that time in the garage was golden, even if I have so little to show for it. Maybe I am just not destine to catch up on life. Ever.

So, here I go, starting over. Maybe it will be better. Maybe a touch worse. My poor brain can’t remember any of it. Regardless, I will do my best to make it shiny and new like a freshly scrubbed 1999 quarter. Even though, I want to burst in to tears since it all sounds so damn counterproductive to do my work twice.

Instead I thought I would take a moment to count the lessons (please note: I am way too bitter to call them blessings):

1. Working in the garage, despite the boxes, dust and unpredictable temperature changes can be a lot of fun!
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2. Especially with a glass of wine, grown-up snacks and the heater on my cold toes.

3. Auto-save. Auto-save. And then save it all again after doing the work. Auto-save.

4. Do not let the computer play pandora all day without being plugged in.

5. Alternatively, close & save programs if playing pandora all day without a plug is required, desired or happening against your will.

6. Did I mention auto-save?

7. I am somehow running a business and raising my little ones… all with a bazillion distractions. Yay- Go Me!

8. Find ways to get someone else to deal with the distractions. (Aka hide in the garage, while husband takes over.)

Please share with me the last time you lost a bunch of work that you had happily completed. Anyone else have to learn the double check the auto-save lesson… the hard way? Please tell me I am not alone! Actually, I have a sneaking suspicion this hasn’t been a problem for the majority of the population since 2004, but I am clearly catching up slowly.

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Miracles… from Surgery to Salad

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The past couple of weeks have been full of challenges and in between all of the chaos, it has been a joy to receive the miracles. It all started with my husband heading to a conference, which usually leaves me a bit apprehensive about how my children and I will get through our days solo. Partially, because Xerxes offers additional hands for doing chores and caring for our children, but also because his emotional support and kind nature are critical to my personal sanity.

Of course, maybe to keep my mind off of his absence, my evenings were scheduled full of goodness and busy-ness. Looking at my evenings of to-do’s, without much help to make it all happen, made me very nervous. Fortunately, a few days before the week started my Mom and I found a ticket for her to fly out to be with us during this time to help us: the first miracle.

My baby Zed also had an appointment at the start of the week to determine if he would need surgery for a hernia that kept popping out the last few weeks. Low and behold, he did! And asap! After a phone call to Xerxes, we all agreed Friday would be the day, even though he would still be at his conference. Knowing my Mom would be here to help, I was able to breath relief.

As I wandered in to the hospital cafeteria with my two cuties in tow, feeling an aching sensation of concern for the coming Friday and the low-blood sugar of hunger, I looked up to see the mother of one of Juliette’s preschool classmates. I told my tale, and she brightly suggested Juliette spend Friday afternoon with her and her daughter: the second miracle.

The week went on smoothly. The dance classes I taught were made easier knowing my Mom was watching my children. The next day’s opportunity to share Lilly’s Table with Juliette’s preschool was also easier than expected. Again, all because of the extra hands.

Zed playing in the children’s hospital waiting for surgery

The big day arrived too quickly and I found myself most concerned that my husbands’ family history of hernia operations, (three men had a combination of at least seven hernia surgeries!) would mean Zed would have to go through all of this again for the left side as well. Xerxes and I each swore we felt a second hernia, too, which was seemingly undetected by our medical advisors. It was decided that while he was under, the surgeon would check to see if the left side had anything.

I attempted to stomach another meal at the hospital cafeteria during his surgery, which was briefly interrupted when they called to say that YES in fact Xerxes and I were correct. The left side showed a similarly sized hernia that had managed stay hidden. The surgery was a mere 20 minutes longer and future surgeries suddenly became much less likely: the third miracle.

There are certainly more details to this story, but there was another element that I consider the fourth miracle that kept giving to us all week… our garden! It is overflowing with salad greens that need just a kiss of dressing, some sort of protein and a few slices of my sourdough bread to make a meal. Throughout this trying week, I found myself indebted not just to my Mom, but to this greenery that fed and nourished my family during a time when making another trip to the grocery would have simply pushed me over the edge.

I also have to say that this is the first time I have experienced such lushness in my garden. I have historically lamented about my ‘brown thumb’. Even though I love the process of gardening, luck rarely seemed on my side. Until this year. In honesty, I want to say that not everything planted is abundant… yet (fingers crossed). It certainly helps that Xerxes built a hoop house that has extended our rather short Rocky Mountain growing season, too. Thanks Sweetie!

We all have weeks that push us a bit more than others. I realize gardening with all of its preparations, patience, and unpredictability seems the last thing that will help when life seems to be testing you, but the rewards bring balance to the challenges. Being outside, moving dirt, watering and harvesting when my mind wanted to be fretful kept my spirit calm. My Mom always talks of gardening’s meditative powers and I am finally starting to believe her. Meanwhile eating the powerhouse of nourishing leaves kept my body and family satisfied.

You and I, we are all still at the start of the growing season this spring. I encourage you to prepare a bit of soil. Tuck seeds down into the cozy bed of dirt. Moisten it and wait…
for the miracles.

I offer you this salad dressing recipe as a mini-miracle. Because you may not have the time or space to garden (although, I would love to argue the contrary! If I can do it, you can, too) the very least you can do is make your own dressing. You will save money. You will save your health. You will save your greens from being abused by the chemical liquid combinations that one calls salad dressing.

Start with your large salad bowl. Place the greens, washed and dried on stand-by.

Dip your whisk into your favorite dijon mustard. Pull out a dollop. Place it in the large bowl. Add about twice the amount of balsamic vinegar. Drizzle in just a slight swirl of honey or maple syrup. Beat the small amount of ingredients together smearing it all over the bowl.
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Take a generous pinch of salt. With your hand high above the bowl sprinkle it all over, dusting the tiny base of your dressing.

Grab the olive oil, again high above the bowl, pour it gently in a steady stream that is just a bit more steady than a drip, drip, drip, drip…. As the olive oil trills in slowly, madly beat your whisk to incorporate the fat into the molecules of your dressing. It will start to thicken. The dark balsamic will become lighter in color, or dare I say fluffier in appearance. Stop pouring the olive oil to rest your beating hand and to taste. Does it need more salt?

Sweetness? Vinegar? Add accordingly.

Too tangy? More olive oil is needed.

Add olive oil again as you pour with one hand and beat with the other. Taste. Adjust until you are satisfied. Taste. I trust your tastebuds. Just as you should trust your own.

Now, I often pour out about half of my dressing in to a small dish to reserve for later. Next I add the greens and with a spatula fold them lightly into the dressing. I add more dressing to the top as needed. Swirling it above, again high, until each leaf receives a simple kiss of goodness.

Nuts & seeds, shreds of veggies, pieces of fruit, dried, fresh, never frozen, or even bits and pieces of your favorite leftovers can serve to complete your salad, but really…

It is all about the greens and the dressing. May this serve as a simple little miracle for your day.

And for all of you who rather work with measurements, here is the list of ingredients:

1 teaspoon Dijon mustard
2 teaspoon balsamic vinegar
1 teaspoon honey or maple syrup
1/4 cup extra virgin olive oil (more or less as desired)
1/4 teaspoon salt & black pepper

Whisk together the mustard, vinegar and sweetener. While beating wildly, drizzle in the olive oil until the dressing is slightly thick and tastes delicious. Season with salt and pepper.

Cook seasonally. Eat consciously. Live blessed,

Chef Lilly

Russian Easter Bread: Kulich and creamy Paskha

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For my family, Easter is much better with the egg-y dense Russian Bread, Kulich, along with its best friend the creamy-sweetened spread Paskha.
A few years ago, I spent Easter with my brother and sister in San Francisco and asked if there were any food requests for the big day. Why Paskha and Kulich, of course.

I contacted my Mom, who has not made it in years, and she sent me a Recipe from a 1974 Sunset Magazine along with our Oma’s recipe for the Paskha. In reading the Kulich recipe it instructed 45 minutes to knead. My Mother wrote within the recipe she emailed me, the perfect response: “Good Grief”. A stand mixer seemed the only solution, but neither my bro nor my sis had one. Fortunately, we found a lovely Russian bakery in San Francisco, I ordered, my brother paid and my sister picked it up. Such a successful group effort. The following year with friends I was determined to finally make the family classic myself.

My Oma passed away when I was just 6 years old and while I have memories of her there are just not enough of them. Several of her recipes are so classically a part of my family that it keeps us all connected to her. I blissfully spent the morning thinking of her and the many times she must have made this in her own kitchen.

In the end, using my stand mixer the Kulich seemed to only need about 5 minutes of kneading with the dough hook. I am a slightly nervous baker and had many anxious moments during the making of the Kulich. Give yourself at least 5 hours from the time you are planning to serve it. Mostly because of the rising time, I was a bit rushed and cut a few of the rises short. Plan to make the Paskha the night before as it drains & sets overnight.

Also, please note I am not Russian. My Oma is not Russian. Apparently, just a big fan of Russian sweets. And family friends who were Russian generously shared many recipes that are now a part of my family’s tradition. I did not have a coffee tin to bake it in… by the way, where do you get those anymore without purchasing dried up old coffee? I bought a couple of paper Panettone Moulds, which did the trick but caused them to be “squattier” than normal as you see in the pictures. Usually they are at least 8 inches high. Next year, I will find better paper moulds.

Despite, the shortness I swear they tasted better than I remember… maybe because of the 8 egg yolks or the fact that they were fresh out of the oven. Either way, I am so happy to add this to my list of recipes and I hope you will try it out too.

Start the night before with….
My Oma’ Paskha
2/3 c. butter, room temperature
2/3 c. sugar
1 egg
2/3 c. sour cream
28 ounces Ricotta (or 2 lbs dry curd cheese as the original recipe suggests)
1/3 c. raisins –chopped (actually I forgot to chop them- no need)
Zest of 1 orange or 1 T. finely cut citrus peel
1/4 lb. finely chopped blanched almonds or slivered almonds
1 tsp. vanilla
3- 8 oz. pk. cream cheese, room temperature
Optional Decorations: Edible Flowers, Sliced Almonds, Currants, Raisins or other dried fruit

Special Equipment:
Cheesecloth, Strainer, and an Electric Mixer is helpful.

In a Mixer or large bowl, cream the butter and sugar together. Over medium heat, whisk together the sour cream and egg until well combined and just hot. Remove from the heat, continue to whisk until it has cooled slightly.

Add the ricotta through the soft cream cheese. Beat until well combined. Line a strainer with cheesecloth and place in a bowl. Fill the lined strainer with the Paskha (ours was overfilled) and drain overnight.

The next day, place a plate on top of the Paskha, flip over and peel away the cheesecloth. Decorate the Paskha with various décor, we used sliced almonds to create a flower design.

*Please note, the recipe originally had 2 egg yolks in it. My Mom suggested omitting as they are raw and don’t change the quality of the Paskha dramatically. If you are a raw egg fan or a Paskha purist, feel free to add them when you cream the butter and sugar and let me know how it goes.

Kulich
Russian Easter Bread
Slightly adapted from Sunset Magazine 1974

1/4 cup milk
1 cup butter -room temperature
3 1/2 c. flour
1 egg
1 envelope yeast
1/4 cup lukewarm water
1 cup sugar
1/2 teaspoon salt
8 egg yolks
1 vanilla bean
1 tablespoon vodka or brandy
1/32 tsp. ground saffron or a pinch of threads
1 orange zested with a microplane or ¼ cup of candied orange peel chopped up
½ cup currants
½ cup slivered almonds

Glaze
1 c. powdered sugar
1 T. lemon juice
1 1/2 tsp. water or more lemon juice

Directions:
The initial step was a bit odd for me, but apparently worked well overall.

Combine 1/4 c. milk, 2 T. butter and bring up to boil, stirring constantly. At once dump in 1/4 c. flour. Off the stove stir vigorously until mixture is smooth and paste like. Add the egg and beat well to incorporate. Set aside to cool down and mellow out a bit.

Add the yeast to warm water and stir in 1 teaspoon sugar in a Medium size bowl. Let stand 5 minutes until the yeast has had a tasty snack and is bubbling up and ready to go. If it doesn’t bubble, start over with new yeast, warm water and sugar (yeast may have been too old, water to hot/cold, or maybe the sugar was not tasty enough for those little guys?)

Once the paste-cooked mixture is lukewarm add in the yeast mixture, stir, cover with a lid or towel and let rise for 30 min.

In a Mixer with a whisk attachment, beat remaining butter and sugar with the salt . Slowly add in each egg yolk and combine each well.

Meanwhile, split the vanilla bean and scrap seeds into a bowl, pour in the vodka and saffron. Allow to rest for a few minutes until the saffron has dissolved and released its color. Stir in the orange peel.

Add the Vodka-Vanilla-Saffron into the butter mixture.

Slowly add in the remaining flour about ½ cup at a time until fully incorporated. Add in the yeast mixture. Exchange the whisk attachment for the dough hook and turn it on to about medium-high speed until the dough begins to pull away from the bowl. At this point, toss in the currants and almonds and incorporate.

If not using a mixer, follow the original directions and knead 45 minutes. To quote my Mom—“Good grief.”

Place in a warm place, loosely covered with a moist towel and allow to raise for 2 ½ hours.** Once raised, knead slightly and divide into two.

Place each in the paper molds or in 2 coffee cans lined with parchment and well buttered.
Raise in a warm place for 1 ½ hours.**

Preheat oven to 325. Place in oven and bake for 15 minutes. Lower temperature to 300 and bake for 45 more minutes. Cool in the papers or remove from the cans and cool.

Make the glaze by whisking together the powdered sugar, lemon juice and water. Drizzle on top of the breads, using a fork to make thin streaks on top. Often you will see Kulich adorned with flowers or other such décor.

What are your Easter traditions?

**Please note, I was anticipating my lovely golden dough was going to double in size. It did not and it still turned out great. Please do not panic as I did because it tasted delicious regardless of not raising outside of the oven and doubled once it was in the oven. Go figure!

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Warm Dandelion & Sweet Potato Salad

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It seems my 9-month old puts everything in his mouth lately. As we wrapped up his appointment recently, the physician assistant handed me a Poison Control magnet for our fridge. She must know him! In response, I told her how my daughter had nibbled on an oleander leaf at a similar age, when we were living in Tucson. After a hysterical run to the ER, we ended up calling Poison Control, which we clearly should have done first. Despite oleander’s deadly reputation the one’s grown in Tucson are apparently more benign.

The physician assistant in turn told me the only time she had to call poison control, for her now grown children, was because of Bill Nye. After watching the Science Guy explain that dandelion greens are in fact edible, her son munched on a few that had been recently sprayed with weed killer by his father. Hmm… delicious. I didn’t ask, but was curious as to whether the consequence was to not use weed killer’s in the future? My hunch is that the child was told to never do it again as Bill Nye was clearly being blamed for the Poison Control call.

At our home, we are not necessarily enthusiastic lawn owners. I certainly love to picnic and watch my children play on the patch of grass that is still recovering from years of neglect from the previous owners. However, watering, weeding and tending that big outdoor carpet is not as joyful as gardening flowers and fresh vegetables for me. Especially, since we live in an area that has drought restrictions, but also bans rain water harvesting. I won’t dive into my frustrations with this paradox today.

Also, in our yard, dandelions have been mostly choked out by the gnarlier, deep rooted thistle weed, which we pulled and yanked out of the ground throughout the whole summer. A tedious job, that we made more joyful in short bursts of time on cozy blankets with hot cups of coffee on dewy mornings before the sun made the task unbearable. We had piles and piles of thistle, morning glories and other culprits. I would have been so happy to have turned them into dinner! But, my pregnant and subsequently postpartum body was too exhausted to go beyond dumping them in the trash.

Now, I hope that I am not the first to point out the edible nature of dandelions to you. But, if I am… welcome to a beautiful blossoming world of scavenging. I hope I do not need to tell you to make sure no one has sprayed them with weed killer, but please do take care! If you are like me and have less dandelions than other pesky plants, you can also purchase long beautiful leaves of dandelions from green markets, health food stores and farmer’s markets, too.

So preparing the infamous weed is another task that requires a bit of attention. It is a strong, bitter, nutrient packed leaf of goodness. All those bitter leaves are so often, so good for you it seems! Especially for salads, if I am starting with bitterness, the best course of action is to add a serious dose of sweetness.

For me, an earthy orange-glazed sweet potato cooked until warm and tossed with bitter dandelion greens turns a salad into comfort food. A bit of your favorite strong cheese such as a crumble of feta or strips of manchego would be a perfect addition for any cheese lovers. Remember, before you run off and dip your leaves in sugar, the goal is to balance your dish. Start with the recipe below and then share your discoveries of the dandelion possibilities below in the comments!

Warm Dandelion & Sweet Potato Salad

1½ pound sweet potato
2 tablespoons olive oil, divided
1 clove garlic, finely minced
1 inch piece ginger, peel and finely mince
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¼ cup water
1 teaspoon dijon mustard
1 teaspoon maple syrup, optional
1 bunch dandelion greens, washed well
salt and pepper, to taste

Scrub the sweet potatoes and peel if desired.

Cut down the middle and lay flat. Slice on a diagonal in 1/4 inch thick pieces. This will create an angled half moon shape as seen in the photo.

Warm a splash of the olive oil over medium heat in a medium sized skillet. Spread the sweet potatoes out evenly spacing to avoid overlap. Sear on one side for about 4-6 minutes until golden, flip and sear on the other side.

Add the minced garlic and ginger. Pour in half of the orange juice and all of the water & salt. Bring up to a simmer. Once the juice is reduced down the sweet potatoes should be cooked through. If you would like them to be a bit more tender, simply add more water and continue to simmer until they are your desired tenderness.

Remove the sweet potatoes and add the remaining orange juice, dijon mustard, maple syrup if using, and the remaining olive oil to the hot pan. Whisk to combine and bring up to a slight simmer. As soon as it is hot, it is ready.

Tear the clean dandelion leaves in pieces into a large bowl. Add the sliced sweet potatoes and drizzle on the warm dressing. Toss to combine.

Finish with a dash of salt and black pepper, to taste. Crumble on your favorite strong cheese for an extra element of flavor and protein boost.

Homemade Corned Beef

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With just a hint of Irish in my blood, I am happy to jump on the bandwagon to enjoy the Irish-American tradition of Corned Beef & Cabbage. While the shelves are packed with all sorts of brined brisket wrapped in plastic and waiting for attention these days, why would one even bother brining their own?

First, always first, it honestly tastes better.

Compared to the pre-made varieties, home cured Corned Beef is deeply spiced and flavorful. Pickling beef is a practice that was employed regularly until refrigeration was possible. Actually the word corn refers to the ‘corns’ of salt. A term that literally means grain. While the process helped to expand the self-life of beef, it also served to make it quite delicious, too.

Second, it is a simple ‘from scratch’ item to make.

Home cooking is something that is often categorized as a leisure activity in our quick/fast food world. So, if you are wanting to try to make something more ‘from scratch’ it doesn’t get much easier than tossing this meat in salt and turning it every so often.

Now, why celery juice?

Here is the deal, call me a lazy cook, busy mom or someone who has just lived in several places where not every random ingredient under the sun is easy to come by and rarely do I want to wait for an ingredient to be shipped. When brining meat or making bacon, curing pink salt is often a required ingredient. It is basically sodium nitrates. In my own personal research, I have yet to find any real health reasons to go out of my way to consume nitrate-free meats, since we consume most of our nitrates in our vegetables anyways. But, I love the idea of just blending up my own nitrate concoction with a few stalks from my farmer or grocery. So, save the time looking for pink curing salt and grab your blender instead!

In the end, the only real tricky part about Corned Beef is starting it. It takes 6-10 days to properly brine, so if you plan to make your own in time for St. Patty’s, get started today or as soon as possible.

Corned Beef

3-4 pounds brisket (or a similar cut near the shoulder)
1 cup kosher salt
1/2 cup pickling spice
1/4 cup brown sugar
2 stalks celery, roughly chopped
2 cups water, or more as needed

Pat the beef dry and pull out a ceramic crock or dish with a lid for brining it. Alternatively, use a large ziploc bag and place in a baking dish or similar for the curing process.

Combine the kosher salt, pickling spice (breaking up any large pieces) and brown sugar. Rub into the beef until it is thickly coated with the salt mixture. Place in the container where you plan to brine it.

Place the celery stalks in a blender. Cover with the water and blend until liquid smooth, some chunks or threads are not a big deal.

Pour over the beef. Add more water until your beef is submerged in liquid. Cover with a lid or seal the bag.

Place in the fridge. If it is in a plastic bag, simply flipped it over about 2-3 times per day. If you are lucky enough to have a better container for curing it, place a weight on the meat, such as a ceramic plate and cover. You will still want to check it periodically to make sure it remains covered with liquid.

After 6-10 days, strain the brining liquid off. Rinse well to remove any excess salt. At this point, it is ready to cook as you might the packaged varieties from the store. We toss ours in a crockpot for about 7 hours until it was falling apart and satisfyingly salty.

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SEASONAL BITE

NEWSLETTER

Cook seasonally. Eat consciously. Live well.

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Distractions & 8 Lessons

Miracles… from Surgery to Salad

Russian Easter Bread: Kulich and creamy Paskha

Warm Dandelion & Sweet Potato Salad

Homemade Corned Beef