picnic Archives - ¡HOLA! JALAPEÑO

Grilled Asparagus Salad with Olive-Chile Dressing

March 17, 2021 by Kate Ramos Leave a Comment

Grilled asparagus by itself is simple and delicious but tossing it with a chunky dressing of buttery California olives, bright lemon, and Fresno chiles transforms an ordinary weeknight dinner into something extraordinary.

Asparagus season is right around the corner and grilling these lovely, verdant spears is always my favorite way to enjoy them.

They’re a little smoky, the perfect amount of tender, and tossed with this olive dressing make an exceptional salad.

When my friends at California Grown asked if I could come up with a new delicious idea using California Ripe Olives I knew a simple combination of easy grilled asparagus and buttery olives would make such a great combo.

This salad would be great for Easter brunch, your first spring picnic, or as a side with dinner. We made it last week during our virtual cooking class to go with Lasagna Bolognese, which was *chef’s kiss* good. Ready to dig in?

Overhead images of raw asparagus on a wood cutting board in the shape of California with a knife next to them and a lemon sliced above it.

first a chat about california ripe olives

If you can manage to open a can of green or black California Ripe Olives and not immediately devour the whole thing, you might ask yourself, “What else can I do with these nutty, rich olives?”

Of course you can add some chiles and roasted garlic like we did last fall and make this Spicy Marinated Olives appetizer.

At last week’s cooking class, Aida made a Smashed Green Olive and Pistachio Burrata Bruschetta that was incredible.

Mix them into our favorite Cuban Picadillo with savory ground meat, capers, garlic, and raisins.

Or try this easy side dish right here!

The point is their briny, smooth flavor (not to mention, they’re already pitted, BONUS!) makes them super adaptable.

Plus you can feel good about cooking with an ingredient that has been grown in California for centuries—the first olive trees were planted in California in 1769!

A white plate with raw asparagus on it that has been tossed in olive oil, salt, and pepper.

how to grill asparagus without losing them all in the process?

First things first; how do we grill the asparagus without losing all of them to the dreaded “fall through the grate” problem?

Well, you could cheat and grill them in a grill pan.

Another solution is to use a grill tray that lets the smoky flavor through, but keeps the asparagus from falling through the grill grates.

If you don’t want to buy new equipment, use thick asparagus spears and lay them on the grill perpendicular to the grates. You may loose one or two but the thicker they are, the less likely they’ll be to roll around.

A white plate sitting on a wood table with grilled asparagus on it.

first step: prep the asparagus

Grilled asparagus recipes are my favorite because they are so incredibly simple. Preparing asparagus just take a minute, they hit the grill and that’s it!

Trim the bottom of the asparagus by snapping off the tough woody ends. Fresh asparagus naturally snaps where the tender part meets the tough part, so just bend the stalk until it naturally breaks.
Lay the trimmed asparagus on a large plate or baking sheet and drizzle with olive oil, salt, and pepper. Toss all the asparagus spears until they are well coated in the oil, salt, and pepper.

Grilled asparagus salad in a white bowl with a blue stripe sitting on a wood table with a cutting board in the background.

now, let’s grill!

As with all grill recipes you want to make sure the grill is at medium-high heat and the grates are clean.

Then oil the grates well before laying the asparagus on the grill.

Once the asparagus hits the grill, cover and let it cook for a few minutes (about 4-5) without touching or moving the asparagus at all.

Once the asparagus is lightly charred and has grill marks on one side, carefully turn them to cook on the other side.

Continue cooking the asparagus until they are just fork tender, about a minute or two more. Then remove from the grill and slice into 2-inch long pieces.

A yellow bowl with olive dressing in it. There is a spoon sticking in the dressing.

make the olive dressing

This dressing is a little spicy, a bit briny, and full of fresh lemon and herbs. It a simple chop and mix situation.

Chop the olives, herbs, and scallions.
Thinly slice the Fresno chile. If you can’t find Fresno chiles, substitute a 1/2 teaspoon or so or crushed red chile flakes.
Mix everything in a bowl. This is a very thick dressing, more like a relish than a vinaigrette.
Combine with the grilled asparagus and serve.
VARIATION: I’ve also tried this topped with shaved Parmesan cheese which was very good.

I like to add all the olive dressing to the asparagus but if you want to save some, it makes an amazing salsa for topping a steak or even on bread.

A white bowl with asparagus salad sitting on a wood table with a can of olives in the background.

do ahead

The nice thing about this salad is it’s great for meal prep too! Tossing all the ingredients together in advance only improves the flavor.

Make it up to an hour ahead of dinner time and let it sit at room temperature or make it even a couple of days in advance and keep in the fridge.

more yummy olive recipes to try!

Overhead image of asparagus salad in a white bowl with a blue stripe sitting on a wood table.

jump into spring with this salad

Fire up the grill (or grill pan) and make this perfect spring salad with all the silky California ripe olives! When you do please let me know by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

Grilled Asparagus Salad with Olive-Chile Dressing

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Although grilled asparagus by itself is simple and delicious, tossing them with a chunky dressing of buttery California olives, bright lemon, and herbs transforms an ordinary weeknight dinner into something extraordinary.

Ingredients

12 ounces asparagus, trimmed
1 teaspoon olive oil
Kosher salt and freshly ground black pepper for seasoning
For the Dressing:

For the Dressing:

¼ cup California pitted black olives, chopped
¼ cup California pitted green olives, chopped
1 Fresno chile, thinly sliced (or ½ teaspoon crushed red chile flakes)
3 tablespoons chopped Italian parsley
1 ½ tablespoons minced scallions
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Heat the grill. Heat a charcoal or gas grill to medium-high heat. Clean and grease the grates. Or heat a grill pan on the stove over medium-high heat.
Season asparagus. Lay asparagus on a large plate, drizzle with the teaspoon of olive oil and season with salt and pepper. Toss to coat the asparagus in the oil.
Grill asparagus. Grill the asparagus until lightly charred on all sides, about 3-4 minutes. Let cool slightly, then cut on the diagonal into 2-inch long pieces. Place in a serving bowl.
Make the dressing. In a separate bowl, combine all the dressing ingredients. Mix well and taste. Add more salt or lemon juice if needed.
Finish the salad. Spoon the dressing over the asparagus in the serving bowl and toss well to combine. Eat right away or let sit at room temperature for up to an hour before serving.

Nutrition Information:

Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 179mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by California Grown. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Tomatillo Pico de Gallo

August 1, 2019 by Kate Ramos 13 Comments

Consider this Tomatillo Pico de Gallo a tangy version of its sweeter, red tomato cousin. It is not typical to eat tomatillos raw, but I love their grassy, rhubarb-like character and amazing crunch. I first posted this recipe all the way back in 2010 and have revisited it again and again, so I thought some new photos were in order and maybe give a few more reasons why you should give it a try too!

This fresh, raw Tomatillo Pico de Gallo is a zesty salsa that captures the essence of tart tomatillos, chiles, and onions. Perfect for chips or tacos. #tomatillo #tomatillosalsa #picodegallo #chipsandsalsa #holajalapeno

Let me tell you about Tomatillo Pico de Gallo

If you are familiar with Mexican food, then you know how a good fresh salsa like pico de gallo (tomatoes, chiles, and onion tossed in lime juice and salt) can really brighten an entire meal. This tomatillo version substitutes sweeter, softer red tomatoes for the crunchy, tart green ones. If you’ve never tried raw tomatillos before, you are in for a treat. They are bursting with flavor and add textural contrast to everything from enchiladas to tacos.

As you may or may not know, I am really into tomatillos. I have an entire Pinterest board dedicated to this spunky little fruit/vegetable. I’m even trying to grow some in my garden for the first time this summer, so I’ll keep you updated on how that goes. If you are unfamiliar with them here are a few fun facts:

Tomatillos aren’t baby tomatoes. They both are in the nightshade family, but tomatillos are a completely different plant whose fruit is covered by a papery husk.
Most supermarkets now carry tomatillos, but the best quality is found in Latin markets. Choose ones that are firm and have no brown or soft spots.
Raw tomatillos are not poisonous, but their husks are, so make sure to peel them first–and wash well before cutting.

How to make it!

This salsa is a bit time consuming—lots of chopping— but not at all difficult to make. It will last about a week and a half in the fridge and makes a ton. Serve with chips, on top of scrambled eggs, grilled chicken, or steak.

Tomatillo Salsa Crudo Recipe

Yield: 5 Cups

Prep Time: 20 minutes

Total Time: 20 minutes

This fresh, raw Tomatillo Pico de Gallo is a zesty salsa that captures the essence of tart tomatillos, chiles, and onions. Perfect for chips or tacos.

Ingredients

1 pound tomatillos, husks removed and small diced
1 medium onion, small dice
2 jalapeños, small dice (seeds removed if you don't want it spicy)
1/3 cup chopped cilantro
1/4 cup freshly squeezed lime juice
1 teaspoon kosher salt

Instructions

Place all ingredients in a large bowl and stir to combine. Taste and add more salt or lime juice if necessary.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

5 Picnic Essentials for Summer

June 18, 2019 by Kate Ramos 13 Comments

This 5 Picnic Essentials post is sponsored by Juicy Juice. All thoughts and opinions are my own.

There’s nothing like laying out a blanket and enjoying some good food under a shady tree. It is one of the quintessential joys of summer. I try to eat as many meals as I can outside, even if it’s just sitting on my back steps with a piece of toast on a paper towel. I don’t know why, but food just tastes better in the fresh air.

What Food Should I Bring On a Picnic?

Venturing further than your backyard however, requires a little planning. We need foods that travel well, don’t need to be super cold, and can be luxuriously eaten while laying outside in the sun, that is to say, dishes that require little to no utensils.

Less is more when packing a picnic, so a few flavorful options are all you really need. A hefty sandwich, some juicy watermelon, fresh, ripe tomatoes, a lovely dessert bar, and Juicy Juice’s Fruitfuls Organic Juice.

Keep reading for my 5 picnic essentials and I’d love to hear in the comments below what you love to pack!

1. Juicy Juice Fruitfuls Organic Juices

Juicy Juice has a new, all-organic juice has 45% less sugar with the same great taste that they are known for! We all know how important it is to stay hydrated during the hot summer months and the Fruitfuls Organic juices come in new multi-serve bottles in fruity flavors like Apple, Grape, and Fruit Punch–perfect for serving a crowd and also nice not to have the extra waste of single-serve containers when you are on a picnic.

2. Cold Mexican Turkey Torta

A solid sandwich is a picnic must and it doesn’t get more delicious than a tall Mexican torta piled high with thinly sliced turkey, shredded lettuce, chopped tomatoes mixed with oregano and garlic, avocado, and black bean spread all on a pillowy bolillo bun.

3. Watermelon and Cucumber Salad

Cold, juicy watermelon is super refreshing on a warm summer’s day. This easy-going salad tosses crisp cucumber and watermelon with fresh mint, sliced jalapeños, and lime juice.

4. Fresh Tomatoes and Basil

When tomato season is here, there’s nothing else we’d rather eat. A spread of heirloom tomatoes needs little more than a sprinkling of salt, fresh basil leaves, and some good olive oil. Drizzle with some Saba or grind some black pepper over the top if you’d like.

5. Homemade Fig Bars

Sharable desserts like these buttery fig bars are a sweet ending to a leisurely picnic. Dried Mission fig puree gets baked between two soft butter cookie layers flavored with orange zest.

Pack everything into a traditional basket, or better yet one of these genius Picnic Backpacks that come complete with silverware, a picnic blanket, a cooler bag, plates, glasses, even a corkscrew!

One last thing…

What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Mexican Torta with Turkey and Black Beans

June 14, 2019 by Kate Ramos 13 Comments

Well, it’s officially summer and once again I am taking any and every opportunity to picnic with my babes. Whether it’s to the park or to the beach, a Mexican Torta piled high with turkey is just the sandwich our picnic basket needs!

There are as many traditional Mexican sandwiches (or tortas) as there are stars in the sky.

Tortas in Mexico are as beloved as tacos and throughout the country they reign supreme among the street food scene.

From a Torta Ahogada (covered in chili sauce) to a Torta de Camarón (shrimp Torta) Mexican cuisine has taken the sandwich to new heights.

This sandwich layered with thinly sliced roast turkey, garlic and oregano-marinated tomatoes, refried beans, and avocado is perfect for this time of year.

5 Essentials to a Traditional Mexican Torta

The bread: Always a soft roll, here I’m using a long bun called a bolillo or you could use the flatter bread called telera rolls.
Smashed avocado smeared on one side of the roll.
Smashed, flavorful beans on the bottom half of each roll.
Meat: Here we use roasted turkey but shredded pork would also be good.
Vegetables: Typically lettuce, tomato, sliced onion, and/or pickled jalapeños.

What sets this torta apart is the oregano-scented chopped tomatoes.

Find the juciest, ripe tomatoes, chop them up and add a bit of black pepper, a clove or two of chopped garlic, some dried oregano, and a good pinch of salt.

I can promise it will make all your sandwich dreams come true. Just one more thing to love about Mexican food!

How To Pack These Tortas For A Picnic

To take your torta on the go, be sure to toast the bread before assembling the sandwich. This will keep the soft roll from getting soggy if you aren’t going to eat it right away.

Wrap the tortas tightly in plastic wrap and pack them in your cooler or lunch sack.

These tortas are a meal on their own but a picnic of watermelon, fresh sliced tomatoes, and homemade fig bars makes for a delightful afternoon.

Look At You And Your Divine Mexican Torta!

If you make this Torta recipe, I want to hear about it! Snap a photo of your Mexican Torta. Tag me on Instagram using @holajalapeno and #holajalapeno. Happy eating!

Mexican Torta with Turkey

Yield: 4 servings

Prep Time: 20 minutes

Total Time: 20 minutes

This simple Cold Mexican Turkey Torta with thinly sliced roast turkey, avocado, and garlic, oregano-marinated tomatoes is perfect for this time of year.

Ingredients

For the Oregano-Marinated Tomatoes:

2 cups chopped, ripe tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
2 cloves garlic, chopped

For the Torta:

2 Bolillo rolls
1 recipe Best Ever Canned Black Beans, mashed and cooled slightly
1 ripe avocado
2 cups shredded red leaf lettuce
1/2 pound thinly sliced roasted turkey
4-6 pickled jalapeños, sliced into rings

Instructions

For the Oregano Tomatoes:

Mix all the ingredients together in a bowl. Set aside

For the Torta:

Slice bolillo rolls in half and toast lightly. Spread one side with mashed black beans. Mash 1/2 of the ripe avocado on the other side. Season avocado with salt and pepper. Repeat with remaining bolillo roll.

Divide turkey, lettuce, oregano tomatoes, and jalapeño slices between the two sandwiches. Top with the other side of the roll and cut each sandwich in half.

Enjoy right away or wrap each half tightly in plastic wrap and take with you on a picnic or desk lunch.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allow me to run the site. Thank you for reading!

Pink Grapefruit & Cilantro Spanish Gin Tonic

July 9, 2017 by Kate Ramos Leave a Comment

Are you familiar with Spanish Gin Tonics? I wasn’t until a few months ago, and now I can’t stop drinking them. I am normally late to the game. I rely on my well-healed, childless friends to keep me up to date on what happens in the world after 9pm and apparently its Spain, Gin, and Tonic Water, plus other stuff.

Spanish gin tonics are like regular ‘ol English gin and tonics except lighter, more flavorful, and without that bothersome and word in the middle. They are frequently served with lots of garnishes so you can mix and match what you’d like in your drink. They also switch up the tonic and sometimes substitute mineral water, soda water, or (in this case) fresh fruit juice.

Here’s how I like to Spanish-up my GT

First, make a herbal syrup. It is pretty common in a Spanish gin tonic bar to have a variety of herbs to choose from when making this style of cocktail because they highlight the flavors in gin. I made a syrup with cilantro and grapefruit rind. At first it might seem like a ridiculous amount of cilantro, but trust me, just do it.

Second part: use a big balloon wine glass. This will make all the difference I swear. Fill the glass halfway with ice then add some of the chilled syrup, your favorite gin, and fresh-squeezed, kinda sour, kinda sweet pink grapefruit juice. Stir until the syrup dissolves and top with fizzy tonic water. Do not use the stuff in the little cans from Trader Joes—it was gross (sorry Trader Joes).

That’s it. Drink. Repeat. Sit in the sun. Enjoy.

Pink Grapefruit and Cilantro Spanish Gin & Tonic

Yield: 1 drink

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

This pink grapefruit Spanish gin tonic is an ultra-refreshing sipper for summer. Flavored with cilantro-grapefruit syrup and a hefty splash of tonic.

Ingredients

For the Grapefruit-Cilantro Syrup:

1 cup granulated sugar
1 cup water
1 bunch cilantro
3 thick pieces grapefruit rind

For the drink:

ice
2 ounces fresh-squeezed pink grapefruit juice
2 ounces gin
1/2 ounce grapefruit-cilantro syrup
2 ounces tonic water

Instructions

To make the syrup:

Combine sugar and water in a small saucepan and place over medium heat. Whisk until sugar is dissolved. Add cilantro and grapefruit rind and bring to a simmer. Simmer 5 minutes.
Cover and remove from heat. Let cool completely. Strain and chill in the refrigerator until ready to use. Keep syrup covered in the refrigerator for up to a month.

To make the drink:

Combine all the ingredients in the order they're listed in a large wine glass. Stir to combine and garnish with a pink grapefruit slice and sprig of cilantro if you'd like.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

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Red Lentil Picnic Salad with Sweet Cider Dressing

June 27, 2017 by Kate Ramos 4 Comments

Summer is the time for picnics and barbecues. It is not the time for standing over a hot stove, sweat beading on your brow. This is where the magic of ultra-tender split red lentils come in. Did you know you don’t even have to cook them?!!

This Red Lentil Picnic Salad is a no-cook salad that won't wilt and is hearty enough to eat on it's own but also an excellent side for picnics or barbecues.

I got this idea when I was experimenting with lentils back in April. It was my first attempts at sprouting lentils that lead to the discovery that the red ones didn’t really need to be cooked at all! When I tried to sprout them they instantly became soft and mushy, just a good soaking in water was all it took to turn them from hard seeds to beans so soft you could smash them between your fingers.

Then I thought what if I soaked them briefly, in boiling water. I bet they would be the perfect consistency for a nice crunchy salad, with just enough give to add great texture while still maintaining all their peppery flavor. Not to mention, eating them virtually raw like this keeps their nutrient level high, making them a powerhouse of a meal without the calories or fat of meat or other foods with similar amounts of protein.

Thus this picnic salad was born. I love make-ahead salads to bring to barbecues or picnics that don’t require any last-minute fussiness. Because all the components of this salad are hardy enough to handle a long marinade in the sweet ginger and cider vinegar dressing you don’t need to worry about them wilting or getting water logged by the time you get to where you’re going. That being said, the baby arugula will wilt a bit on especially long road trips so if this is a bother to you, you can always add it right before serving.

Red Lentil Picnic Salad with Sweet Cider Dressing

Yield: 6 servings

Prep Time: 45 minutes

Total Time: 45 minutes

Ingredients

1/2 cup red lentils
1/4 cup minced scallions or spring onions
1 tablespoons minced ginger
1 1/2 teaspoons kosher salt
1 1/2 teaspoons granulated sugar
3 tablespoons cider vinegar
3 tablespoons olive oil
1 small head broccoli, cut into small pieces
1/4 small head red cabbage, thinly shredded
2 cups baby arugula
2 large radishes, thinly sliced
3 tablespoons dried cherries
3 tablespoons sunflower seeds

Instructions

Pour lentils into a fine mesh sieve and rinse under cold water. Transfer to a heat proof bowl and cover with boiling water. Let sit while you prepare the rest of the salad, or at least 30-40 minutes until they are tender but still maintain a slight bite.
Combine scallions, ginger, salt, sugar, and vinegar in a small bowl. Slowly add the olive oil, whisking continuously until incorporated.
Combine broccoli, cabbage, arugula, radishes, cherries, and sunflower seeds in a large bowl. Drain lentils and add to the vegetables. Pour dressing over the top and toss to combine. Taste and add more salt if needed.

One More Thing

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine. Thank you for supporting the brands that make this blog possible! Follow the hashtag #LetsLentil for great recipes all summer long!

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Avocado Deviled Eggs with Dukkah

May 30, 2017 by Kate Ramos Leave a Comment

If you are going to have one thing on your summer rotation these deviled eggs should be it. I say this with complete confidence because I made them for last weekend’s Friends Who Fete Bridal Shower (lots more on that to come) and they were a huge hit.

These irresistible avocado deviled eggs are use fresh, ripe avocado instead of mayonnaise. The Egyptian spice blend, dukkah gives them a nutty finish.

They are like Mexican deviled eggs with an Egyptian twist. What does that even mean? I don’t know. All I know is they are damn good and you’re about to eat a dozen by yourself in one sitting. Trust.

First things first: What the heck is dukkah?

Okay, so dukkah is kind of like sprinkling heaven on your food. If you are a nut-enthusiast like I am than you will be putting this Egyptian spice blend on just about errrything. You can buy dukkah already made, Trader Joe’s used to sell a good mix but they have since discontinued selling it–err. But you can find plenty of options online or in the spice section of your grocery store.

I, however, like to make my own because this allows me to control the flavor profile and salt level. For example, dukkah’s main ingredient is typically hazelnuts but I wanted to go with something less assertive to let the flavor of the deviled eggs shine through so I used almonds in this recipe instead.

Any leftover dukkah can be used to coat fish before roasting, mixed with olive oil for a quick dip for flatbread or, how I use it most often: For lunch, sprinkled over a bowl of quickly fried rice and sliced avocado.

Second things First: What the heck are avocado deviled eggs?

A while back I made these guacamole deviled eggs where I substituted ripe avocado for the mayonnaise. They were one of those easy Mexican recipes that were so good I decided to go with that little maneuver from now on. The avocado makes the deviled eggs just creamy enough without being heavy and if you hate mayonnaise (which I don’t, but a lot of people do) than you can have your deviled egg and eat it too!

On a kind of related, kind of completely unrelated note; the results from our first ever ¡Hola! Jalapeño Reader Survey are coming in (if you haven’t taken it yet, please take a few minutes to give your feedback). I am pleasantly surprised to see you guys want more entertaining ideas! Which is YAY!! Because Meg (from This Mess Is Ours) and Aida (from Salt and Wind) and I got together last weekend to celebrate Aida’s recent elopement with a Friends Who Fete Bridal Shower. I’ll be sharing all the details with you over the next couple weeks but it was an effortlessly elegant party and I know one you are going to want to recreate this time of year with all the weddings and baby showers and such going on so I’ve got all the details from the recipes down to the decorations to make your next party absolutely perfect!

So there you go, your wish is my command. Now go make yourself some deviled eggs!

Avocado Deviled Eggs with Dukkah

Yield: 6-8 servings

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

These irresistible avocado deviled eggs are use fresh, ripe avocado instead of mayonnaise. The Egyptian spice blend, dukkah gives them a nutty finish.

Ingredients

For the Dukkah:

3/4 cup slivered almonds
1/4 cup pumpkin seeds
2 tablespoons sesame seeds
1/2 teaspoon fennel seeds
1/4 teaspoon black peppercorns
1/4 teaspoon caraway seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/2 teaspoon kosher salt
1/2 teaspoon dried marjoram

For the Deviled Eggs:

12 large eggs
1 teaspoon kosher salt, plus more for the eggs
1 ripe avocado
1/2 cup cilantro leaves
1/4 cup fresh dill
juice of 1 lemon
Thinly sliced scallion for garnish, optional

Instructions

To make the Dukkah:

Place almonds in a medium frying pan and place over medium heat. Toast until fragrant and golden, about 4 minutes. Remove to a plate to let cool.
Toast pumpkin seeds in the same pan over medium heat until starting to brown and pop, about 2 minutes. Remove to the plate with the almonds.
Toast sesame seeds in the same pan over medium heat, stirring continuously until golden, about a minute or two. Remove to a separate plate to cool.
Add fennel seeds, peppercorns, caraway, cumin, and coriander to the pan to toast until they are fragrant, stirring frequently, about 1-2 minutes. Transfer to the plate with the almonds and let cool.
Once all the almonds, pumpkin seeds, and spices are cool, grind them in a mortar and pestle or food processor until finely chopped, but not a paste.
Place in a medium bowl and add sesame seeds, salt, and marjoram and stir to combine. Dukkah can be kept in an airtight container at room temperature for up to a month or up to 6 months in the freezer. Makes 1 cup.

For the Deviled Eggs:

Place eggs in a large saucepan and cover with cold water by 2 inches. Pour a generous amount of salt into the water (about a handful) and place over medium-high heat.
Bring the water to a boil then cover and remove from heat. Let eggs sit covered for 8 minutes. Drain and chill with ice water.
Once cool enough to handle, peel eggs and cut in half lengthwise. Remove the yolks and place in a food processor.
Add the flesh of the avocado, cilantro, dill, lemon juice, and 1 teaspoon of the kosher salt. Blend until smooth. Taste to see if it needs more salt or lemon juice.
Spoon filling back into the eggs and sprinkle a pinch of dukkah over each egg and a few slices of scallion if you'd like. Enjoy!

Notes

Eggs can be made and filled up to 3-4 hours in advance. Sprinkle with dukkah just before serving.

One More Thing

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A big thanks goes out to Salt & Wind and This Mess Is Ours for the beautiful photography and to Melissa’s for supplying the fresh produce!

Salpicón Fattoush Salad with Chipotle Dressing

May 13, 2016 by Kate Ramos 2 Comments

¡Hola! This post is sponsored by Society Culinaria and Flatout Bread. The recipe and opinions however are all mine. Thanks so much for supporting the business that makes this blog possible!

As soon as the days get hot two things spontaneously happen in our house. Shirts come off (I’m talking about the children here), jorts go on, and every meal becomes instantly better when eaten outside.

We had our first al fresco dinner of the year this week. It hasn’t been consistently warm enough to warrant taking the picnic table out of the garage so it was a hodgepodge of benches, miniature kids chairs, and stools circled up with some of us balancing plates on our laps, but it was glorious. There’s just something about feeling a warm breeze that makes all food taste better.

We were eating burgers but I wish I had come up with this salad for the occasion. It has turned cold again and I’m anxious to test my salad to see if its flavor improves if eaten outside on a blanket in the back yard.

When Flatout asked me to come up with some recipes using their breads I wanted to make something you are going to want put together again and again all summer long. I took something inherently Mexican (Salpicón de Carne) and combine it with something else I truly love, in this case, a Lebanese salad called Fattoush made with toasted flatbread. It is a salad meant as a blank canvas that will adapt to whatever produce is at it’s peak as the season progresses. Fresh sugar snap peas and spinach would be great right now and heirloom tomatoes and sweet corn would be equally good in August.

Flatout Artisan Thin Flatbread Pizza Crust makes a delicious, homemade pizza in minutes but the crust is a platform for so much more. It is also low in fat, a good source of fiber, and and available practically anywhere. If you’re not sure where to find it click here to locate a grocery store near you that carries it.

For this salad I cut the crust into triangles and tossed them with a little olive oil and salt and toasted them in the oven until they were golden and crisp. This little stint in the oven gives them the stamina they need to be tossed with the veggies, steak, and dressing and make it to your picnic spot without getting soggy. Even if it is right out the back door into the yard.

Salpicón Fattoush Salad with Chipotle Dressing Recipe

Yield: 6-8

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

If you think ahead rub the flank steak with the chile seasoning up to a day in advance. Steak can also be grilled instead of roasted if you prefer.

Ingredients

For the Steak:

2 pounds flank steak
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon chile powder
1/2 teaspoon ground black pepper

For the Flatbread Crisps:

1 (10-ounce) package Flatout Artisan Thin Flatbread Pizza Crust
2 tablespoons olive oil
1/2 teaspoon kosher salt

For the Chipotle Dressing:

2 chipotles en adobo, minced
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

For the Salad:

1 large head Romaine lettuce, washed, dried, and chopped
1 cup cherry tomatoes, halved
1 English cucumber, sliced
4 radishes, thinly sliced
1/2 red onion, thinly sliced
1 avocado, peeled, pitted, and sliced
1 cup crumbled feta cheese

Instructions

Heat oven to 375°F.

For the Steak:

Lay meat on a cutting board and cover with a piece of plastic wrap. Pound with a meat tenderizer or rolling pin until it is an even thickness. Transfer to a baking sheet and rub all over with the tablespoon of oil.
Combine garlic, salt, cumin, and black pepper in a bowl then rub steak with the mixture on both sides. Let sit at room temperature for 30 minutes.

For the Flatbread Crisps:

Cut the flatbread into small triangles and place on a baking sheet. Drizzle with the oil and sprinkle with the salt then toss to coat the crisps in oil. Lay out in a flat layer and bake for 15 minutes or until golden and crisp, turning every 5 minutes.
Remove from oven and let cool. Turn oven up to 450°F.

For the Dressing:

Combine all the ingredients in a sealable jar. Seal tightly and shake until combined.

For the Salad:

Once oven is hot, roast meat until cooked to desired doneness; about 5 minutes for rare and 10 minutes for medium-well. Let sit about 10-15 minutes before slicing.
Meanwhile toss lettuce, tomatoes, cucumber, radishes, and onion in a large bowl with the flatbread crisps and dressing. Arrange on a large platter and top with sliced steak, avocado, and feta.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 576Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 117mgSodium: 1005mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 40g

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Garden Salad with Queso Fresco and Crispy Tortillas

August 16, 2014 by Kate Ramos 6 Comments

I’d like to have a moment of silence for my beloved pumpkin plant whose life was cut short by a very ugly white worm infestation. Time of death: approximately 8pm, Friday night; at least that’s when I yanked the gigantic tangle of monster vines from the ground in hopes of saving its neighbors Mr. and Mrs. Delicata Squash.

I get a tinge of sadness now when I look out at the garden and see the huge empty spot and overgrown grass where it had once stretched out into the lawn, but it did manage to produce two very solid Jack ‘O Lanterns before its passing, which was kind seeing as I have two children who would not be satisfied with one pumpkin to share.

Other than the pumpkin fatality the garden is producing in full August fashion, we’ve had three consecutive meals (breakfast included) of tomatoes and actually have watermelons (!!!!!). I’m really excited about that last one (can you tell?) because that was a complete shot in the dark. I’ll take some garden pics next week so you can see how things are progressing.

I was so overwhelmed by the garden’s bounty when we got home last week that there was nothing left to do but dive in head first with supper salad after supper salad. Salad for lunch! Salad for dinner! Salad for breakfast?! Yay!

This one is a riff off one of my very favorite salads where thick slabs of avocado meet crispy-fried tortilla strips all tossed in a sharp lime-cilantro vinaigrette but this time I used tarragon and red wine vinegar instead of the cilantro and lime juice because….you guessed it—I’ve got tarragon coming out the wazoo. I used plenty of crunchy garden lettuce and lightly blanched green beans then finished it all off with a sprinkling of creamy queso fresco. Chop! Chop!

Chopped Garden Salad with Queso Fresco and Crispy Tortilla Croutons

Yield: 2 (as a main course)

Ingredients

1 pound green beans, trimmed
1 small red onion, thinly sliced
1 teaspoon kosher salt
1 tablespoon red wine vinegar
2 tablespoons fresh squeezed lemon juice
4 corn tortillas
2 tablespoons vegetable oil
3 sprigs tarragon, chopped
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
6 cups torn lettuce
1 avocado, peeled, pitted and cut into thick slices
3 radishes, thinly sliced
1/4 cup queso fresco, crumbled

Instructions

Bring a medium saucepan of heavily-salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and submerge in a bowl of ice water to stop cooking. Set aside to cool completely then remove from water and pat dry.
In a medium bowl combine the red onion slices, teaspoon salt, vinegar, and lemon juice. Set aside to marinate while you make the tortilla strips.
Cut each tortilla in half vertically, then each half into strips horizontally. Heat the vegetable oil in a medium frying pan over medium heat until shimmering. Once oil is hot, add tortilla strips a few at at time and fry until browned and crisp on both sides, about 2-3 minutes. Remove to a paper towel-lined plate and sprinkle with salt. Repeat with remaining tortilla strips.
To finish the dressing, add tarragon, olive oil, and black pepper to the onion mixture and stir with a fork to combine.
Arrange lettuce, avocado, radishes, green beans on two large plates. Drizzle dressing over the top then sprinkle with tortilla croutons and queso fresco. Serve immediately.

PIN IT FOR LATER!

The Best Rhubarb-Vanilla Bean Pie

June 30, 2013 by Kate Ramos Leave a Comment

Does it feel like whenever you come to this blog there’s another rhubarb recipe? Are you thinking to yourself right now that I’m a broken record that keeps reaching for the same ingredient over and over again? Or maybe that I’ve obtained a lucrative deal from the Rhubarb Council of American Rhubarb Growers?

Well, first off I’d like to say thank you for visiting my blog so often that you would feel that way—I might be annoying you with all this rhubarb business, but you are making my heart sing. Secondly I do get into broken record mode, but more with my kids ‘stop picking your nose’, ‘stop picking your nose’, ‘could you please stop picking your nose?!’ than with anything else. And thirdly….I wish.

No, I continue to sing the praises of rhubarb because it is the first local ingredient of the growing season that is in abundance and is the only “fruit” that will be locally available until raspberries hit sometime in early August.

So here we are. You and me and rhubarb.

Have you ever had rhubarb pie? I’m assuming if you are still reading this than you have. I’ve recently discovered however that there are many people who have not. Growing up in the Midwest, rhubarb pie was a given, but apparently it has remained elusive to the rest of the country. My own husband had never had rhubarb pie until he met me—oh, how I’ve made his life complete in so many ways.

Anyway, this one’s a doozy. Very simple, full of tart rhubarb and luscious vanilla beans. The vanilla beans make it feel fancy and extravagant but a teaspoon or two of vanilla extract would fill in just fine flavor-wise.

The rhubarb I used was very tart, green rhubarb. If you have the sweeter red variety you might not need so much sugar, 1/4 cup of sugar for every pound of rhubarb is usually a good place to start.

Rhubarb-Vanilla Bean Pie

Yield: 12 servings

Prep Time: 1 hour 6 minutes

Cook Time: 50 minutes

Total Time: 50 minutes

A sweet and delightlfully tart rhubarb pie with a tender flaky crust.

Ingredients

For the Crust:

3 cups all-purpose flour, divided
2 teaspoons granulated sugar, divided
1 teaspoon kosher salt, divided
1 cup cold extra-virgin coconut oil, diced and divided in half
1/4-1/3 cup ice water, divided
1 large egg, beaten with a couple tablespoons of water (for brushing)
sanding sugar (optional)

For the Filling:

3 pounds rhubarb, large dice
3 vanilla beans
1 1/2 cups granulated sugar
1/2 cup all-purpose flour

Instructions

For the crust: Combine half of the flour, half the sugar, and half the salt in a large bowl. Add half the coconut oil and blend it into the flour mixture with a pastry cutter or your fingers until the pieces are the size of small peas.
Add a couple tablespoons of ice water and work it into the flour mixture by scooping large handfuls of flour from the bottom of the bowl and squeezing it gently before letting it fall through your fingers back into the bowl. Keep doing this until the dough easily holds together when you squeeze it, adding more ice water a tablespoon at a time until the right consistency is reached.
Form the dough into a ball and wrap in plastic wrap. Press down gently to make a disk, then place in the refrigerator and repeat with remaining dough ingredients. When you are finished you will have a top and bottom crust.
To finish the pie: Heat oven to 425°F and arrange a rack on the bottom. Cover a baking sheet with foil and place this on the bottom rack in the oven while it is heating.
Place rhubarb in a large bowl. Slice each vanilla bean in half lengthwise and scrape out all the seeds with the back of a pairing knife. Add seeds to the bowl along with the remaining filling ingredients and stir until the rhubarb is coated in the flour and sugar.
On a lightly floured surface roll out one disk of dough until it is about 1/8-inch thick and about 12-inches wide. Line a 9 1/2-inch deep dish pie plate with the dough and press it firmly against the bottom and sides. Roll out the remaining disk of dough on the floured surface to the same size.
Stir the filling once more to distribute the ingredients evenly then pour into the dough-lined pie plate. Cover with the second piece of dough and trim off any extra so only about a 1/2-inch is hanging off the sides. Crimp the edges to seal then cut a couple of slits on the top to let the steam escape. Brush the top crust with egg wash and generously sprinkle with sanding sugar or granulated sugar.
Place pie on the heated baking sheet and bake for 15 minutes. Leaving pie in the oven, lower heat to 350°F and continue baking for 40-50 minutes or until the crust is a deep golden brown and the filling is bubbling. Let cool for at least 1 hour before serving. Pie is best eaten the day it is made but will keep, covered, in the refrigerator for up to 3 days—the bottom crust might get a little soggy.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 19gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 117mgCarbohydrates: 59gFiber: 3gSugar: 27gProtein: 5g

Blueberry-Orange Chews Cookies

May 4, 2013 by Kate Ramos 6 Comments

As I predicted last week, spring has finally arrived in North Dakota. It might have taken until May to do so, but I say let’s celebrate with cookies!

I will admit for all of my local readers that spring did come…and has since left (it was 23°F this morning) but I believe it will be back and at least we’re not like those poor saps south of here who had snow on May Day…ha ha suckers! Sorry, that wasn’t nice.

Anyhoo, let’s talk fruit-filled, soft, crumbly cookie fabulousness. These chewy blueberry cookies are like the best Fig Newton and Fruit Roll-up together as one. They feel fancy enough to make a lovely Mother’s Day gift, but are substantial enough to satisfy the sweetest of sweet tooths.

The blueberry filling is tinged with orange zest and orange juice and I’ve thrown in a few raisins for good measure. The raisins act like the adults in the situation, kind of like chaperones at prom, making sure the blueberries don’t get too carried away with their bad selves.

The citrus-tinged fruit gets wrapped in a soft sugar cookie dough then sliced and baked. Making for one hell of an elegant little cookie.

Blueberry Chews

Yield: 32 Cookies

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Chewy blueberry-filled cookies with soft buttery exterior.

Ingredients

6 ounces dried blueberries
2 ounces raisins
1/4 cup packed brown sugar
1 1/2 teaspoons grated orange zest
1 cup orange juice
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Instructions

Combine blueberries, raisins, brown sugar, orange zest, and juice in a medium saucepan and bring to a boil. Simmer, uncovered, for 15 minutes or until nearly all of the liquid has evaporated, stirring occasionally. Remove from heat; let cool. Scrape mixture into a food processor and purée until smooth.
Heat oven to 350°F. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy, about 5 minutes. Beat in eggs, one at a time, then add vanilla. Stir together all the dry ingredients in a separate bowl then add to the butter mixture and beat on low until flour is completely incorporated.
Divide dough into 4 equal pieces. Wrap 3 in plastic wrap and refrigerate while you roll out the other piece. Place 1 piece of dough between 2 pieces of parchment or waxed paper and roll into a 12in-x-5in rectangle, about 1/4in thick. (The easiest way to do this is to roll it out lengthwise to 12 inches first, then out). If you are feeling anal you can trim the edges, if not, leave them rough. Remove the top piece of parchment and spread about 1/4 cup of the blueberry filling down the middle. Use the bottom piece of parchment to fold the dough lengthwise over the filling and seal the edges with the tines of a fork.
Cut crosswise into 8 slices. Place 2 inches apart on a parchment or silpat lined baking sheet and repeat with another piece of dough. When one baking sheet is filled bake for 15 minutes, or until browned. Remove to a rack to cool and repeat with remaining dough.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 36mgSodium: 137mgCarbohydrates: 53gFiber: 1gSugar: 26gProtein: 5g

Agua de Limón {Lime Agua Fresca} Recipe

July 28, 2012 by Kate Ramos 2 Comments

We were fortunate enough to spend Father’s Day with my father-in-law this year. It was great to get three generations of Armando Ramos all in one room.

His wife is an amazing cook and on top of the seafood soup, braised beef tacos, two salsas, and an entire separate three-course meal for the kids, she made two types of agua fresca, lime and mango. The mango was sweet, thick and luscious and the lime was zingy, tart, refreshing—we downed the entire pitcher upon arrival.

As I watched her make another round I thought to myself, I am never squeezing lemons for lemonade again. It was ridiculously easy, and so much better. She cut the limes into small pieces and put them in the blender skin and all.

Added the sugar and water, blended it up until the peel was pulverized the strained out any leftover bits.

The lime peel adds so much more flavor than the juice alone ever could. I plan on making lemonade this way and I bet a citrus combo would be equally delicious. The only important thing to remember when serving this is it is meant to be consumed right away. The peel gets bitter the longer it sits, so blend it up and drink it down.

Lime Agua Fresca

Yield: 4-6

Prep Time: 10 minutes

Total Time: 10 minutes

Super refreshing and full of bright lime flavor!

Ingredients

2 large limes, washed
1/2 cup granulated sugar
3 cups ice water

Instructions

Cut limes into sixths and put in a blender, peel and all, with the sugar and ice water. Blend until peel is completely pulverized. Strain into a pitcher and serve over ice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 0g

Grain and Bean Salad with Cherry Pepper Dressing

June 28, 2012 by Kate Ramos 4 Comments

Are grain and bean salads white people food? My husband and I have this conversation a lot, well as often as I make a grain or bean salad. He hates them. And asks me “why, for the hundredth time would anyone want to eat cold beans?”

I tell him cold beans are toothsome and filling on a hot day when you want something cool and are especially nice paired with crunchy bits of fennel or cucumber. He tells me no real Mexican would ever eat cold beans. And this is one of those really funny, awesome conversations you get to have when you’ve married outside your race.

While flying home from Dallas last week we were waiting in the security line trying to keep our three-year-old from running off and the baby from crying as the line snaked back-and-forth.

Children tend to give strangers the go ahead to strike up conversation so the older couple who had spent the last five minutes politely smiling at the baby finally got up the nerve to ask how old he was. “Five months.” I tell them. Referring to the baby’s pacifier the woman goes on to tell me in her southern drawl all about her two-year-old granddaughter and her pacifier addiction.

I make some small talk in an attempt to get the conversation to stop and am pretty sure it has come to an end when the husband asks me “So what country are you returning to?” “Did you come here to have your baby?”

Unsure what to make of this question seeing as I am very much a white person with no noticeable accent. I say “I’m from the United States, I am returning to North Dakota.” Unless he was referring to the country of Texas, I’m not sure where he would’ve conjured the notion that we had snuck into the United States five months ago to make my otherwise illegal-alien child ligit.

This is not completely out of the ordinary. I can’t tell you how many times I’ve been in conversation with my husband in public only to be asked by a stranger if he speaks English. Well, I suppose so seeing as that’s what we were just doing.

That’s just the joy of being Latino in America and as the wife of a Mexican man I get to be privy to such exquisite displays of stupidity. Occasions I otherwise would miss out on in my white world. It is one of the many benefits of being in a bi-racial marriage I get to experience racial profiling and my husband gets to eat cold beans.

Grain and Bean Salad with Pickled Cherry Pepper Vinaigrette

Yield: 8-10 servings

Prep Time: 30 minutes

Chilling Time: 1 hour

Total Time: 1 hour

A deliciously chewy combination of grains and beans tossed in a sweet and sour cherry pepper vinaigrette.

Ingredients

3 cups cooked whole grains (such as brown rice, farro, red rice, or barley)
1 cup cooked lentils
1 cup chopped, blanched green beans
1 (15-ounce) can garbanzo beans, drained
1/2 small head fennel, diced
1/2 large English cucumber, seeds removed
4 scallions, trimmed and chopped
3 sweet pickled cherry peppers, finely chopped
2 cloves garlic, minced
2 teaspoons granulated sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup white balsamic vinegar
1/4 cup olive oil

Instructions

Combine grains, lentils, green beans, garbanzo beans, fennel, cucumbers and scallions in a large bowl.
In a separate medium bowl combine cherry peppers, garlic, sugar, salt, pepper, and vinegar. Slowly drizzle in the olive, whisking continuously until all oil has been added. Pour dressing over grain mixture and toss to combine.
Chill in refrigerator at least one hour before serving to let flavors meld. Taste and add more salt and pepper as needed. Serve cold or room temperature.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 133mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 4g

Chicken and White Bean Salad with Citrus Vinaigrette Recipe

April 21, 2011 by Kate Ramos Leave a Comment

The calendar says it’s spring so I’ve decided to honor that and make salad for dinner. As I continue to ignore the fact that we still have snow on the ground and the temperature hovers around 29°F, I merrily tear lettuce leaves and squeeze oranges in my warm kitchen.

I look out my window at the snow-covered spot that will be home to this year’s garden and pretend the produce I’m chopping has just come from that muddy earth. It will happen, I keep telling myself. You will, one day, be able to go outside with only one layer of clothing on and dig in the dirt. But until then I will live in my world of make-believe and eat salad.

Chicken and White Bean Salad with Citrus Vinaigrette Recipe

Yield: 4 servings

Prep Time: 30 minutes

Total Time: 30 minutes

Adapted from Eating Well Magazine

If you don't have any cooked chicken on hand you can poach some chicken for this recipe, or just leave it out.

Ingredients

For the Vinaigrette:

6 tablespoons fresh-squeezed orange juice
5 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon Meyer lemon juice or fresh-squeezed lemon juice
1 tablespoon whole-grain mustard
1 clove garlic, minced
1/4 teaspoon kosher salt

For the Salad:

2 1/2 cups diced, cooked chicken (see tip)
2 cups baby spinach, tough stems removed
2 cups torn romaine or escarole leaves
2 stalks celery, diced
1 (15-ounce) can cannellini or white beans, drained and rinsed
1 cup coarsely chopped chives
1 small zucchini, diced
1/3 cup chopped, drained, oil-packed sun-dried tomatoes

Instructions

For the Vinaigrette:

Combine all ingredients in a pint-sized glass jar with a tight fitting lid. Seal tightly and shake vigorously until combined. Use immediately or refrigerate up to 4 days in advance (shaking again before using).

For the Salad:

Combine all ingredients in a large bowl. Drizzle with about a third of the vinaigrette. Toss and add more if desired. Season with salt and ground black pepper to taste. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 607Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 79mgSodium: 505mgCarbohydrates: 51gFiber: 11gSugar: 13gProtein: 35g

Super Simple Cocoa Cake Recipe

January 11, 2011 by Kate Ramos 1 Comment

I have been searching for a cake recipe that my ‘lil jalapeño and I could make for The Professor for his birthday. It had to be easy and dairy free, two attributes rarely found in a birthday cake.

I don’t watch a lot of TV. It becomes impossible to actually follow a story line when you have a toddler repeatedly asking to watch Charlie Brown Thanksgiving, but my BFF is the culinary producer for a new cooking show Mad Hungry with Lucinda Scala Quinn so I make an effort to catch her program when I can.

Luckily, I happened to turn it on one afternoon just as she was getting to the dessert segment which she called Busy-Day Chocolate Cake. Quick as a flash, I peeled back a banana and held it out for the little one. That should at least get me through the ingredients, I thought.

The cake turned out to be just what I had been looking for, unbelievably easy—you don’t even use a mixing bowl, everything gets mixed in the baking pan! And, most importantly, dairy-free.

For The Professor’s birthday I topped the cake with a Vegan Chocolate Frosting that I love from Vegan Cupcakes Take Over the World. But I made the cake again topped simply with a dusting of powdered sugar, and I almost liked that better, it seemed less of an indulgence and more of a snakie cake, simple and sweet.

Super Simple Cocoa Cake Recipe

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Adapted from Lucinda Scala Quinn

To give it more of a Mexican feel, add a teaspoon of ground cinnamon, use a mixture of coffee and water instead of all water, and the zest of 1 orange.

Ingredients

1 1/2 cups all purpose flour
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup cold water (or 1/2 cup brewed coffee + 1/2 cup water)

Instructions

Heat The Oven: Heat the oven to 350°F.

Mix The Dry Ingredients: In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.

Add the Wet Ingredients: Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water (or coffee and water, if using). Whisk until well combined.

Bake The Cake: Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 291mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 3g

Banana-Chocolate Chip Bundt Cake Recipe

November 4, 2010 by Kate Ramos Leave a Comment

Anything that grows together can be eaten together, which is why bananas and chocolate are such close companions.

While traveling in Ecuador I was surprised to see with what nonchalance all the banana and cocoa trees are grown. Accustomed to our agriculture system where produce has a designated place, fenced off and arranged in neat rows. I would all but stumbled over a coffee bush in Ecuador before realizing what I’d just tromped on.

Granted, there are plantations dedicated to mass chocolate and banana production, but for families in the Amazon, these plants also provided food and income and are planted as if on a whim, scattered here and there around their expansive property. You would look up to get a glance of a gigantic blue butterfly and see cocoa pods and bunches of bananas all intertwined as if they sprouted from the same tree.

Like that land this cake is a jumble of banana and bits of bittersweet chocolate. I’ve discovered that breadcrumbs (especially panko) work remarkably better than flour at keeping your cake from sticking to the sides of the pan. If you don’t have any use flour instead.

Banana-Chocolate Chip Bundt Cake Recipe

Yield: 10-12 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Cooling Time: 30 minutes

Total Time: 30 minutes

A dairy-free, ultra-moist bundt cake full of banana and bittersweet chocolate.

Ingredients

1/4 cup panko breadcrumbs or unseasoned breadcrumbs
3 cups sifted cake flour
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
3 very ripe bananas, mashed
3 large eggs
1 1/2 cups packed light brown sugar
3/4 cup soy milk
3/4 cup vegetable oil, plus more for greasing pan
1/2 teaspoon cider vinegar
1/2 teaspoon vanilla extract
1 cup chopped bittersweet chocolate

Instructions

Heavily grease pan and dust with breadcrumbs, shake pan to cover all sides then gently knock out excess. Heat oven to 350°F.
Whisk together flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
Whisk together bananas, eggs, brown sugar, soy milk, vegetable oil, cider vinegar, and vanilla extract in a separate large bowl until eggs are broken up and incorporated. Add flour mixture and stir until just moistened. Stir in chocolate.
Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Let cool in pan on a wire rack for 30 minutes. Run a knife in between the cake and the pan then invert pan to remove cake.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 472Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 47mgSodium: 335mgCarbohydrates: 63gFiber: 4gSugar: 27gProtein: 7g

Vinegar and Spice Oven Ribs Recipe

March 30, 2010 by Kate Ramos Leave a Comment

Smoking ribs gives them an undeniably lusty flavor, but baking them in the oven is a super easy alternative that can be done year round. I initially developed this recipe for CHOW.com for our Fourth of July party and it is definitely one of my favorites. The vinegar, brown sugar and lemon zest create a tangy rub with a sweet little kick from the paprika and allspice. They benefit from a long marinade, so plan ahead and give them 24 hours to soak up the seasonings.

Come summer, try them outside too—no smokiness would be lost on these bad boys.

Vinegar and Spice Oven Ribs Recipe

Yield: 4-6

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Marinating Time: 8 hours

Total Time: 9 hours 50 minutes

Looking for an amazing baked baby back rib recipe? This is it! Marinated with vinegar and spices like paprika, allspice, lemon zest and baked until tender.

Ingredients

3/4 cup packed dark brown sugar
1/4 cup cider vinegar
1/4 cup lightly packed lemon zest, from about 4 medium lemons
6 cloves garlic, chopped
2 tablespoons kosher salt
4 teaspoons paprika
2 teaspoons freshly ground black pepper
1/4 teaspoon ground allspice
2 full racks baby back pork ribs, about 5 pounds

Instructions

Remove the thin skin that lines the back of each rib and discard. Place remaining ingredients in a small bowl and stir to combine. Coat ribs evenly with rub on both sides, cover and refrigerate overnight.
Heat the oven to 350°F and arrange rack in lower and upper third of oven. While oven is heating line 2 baking sheets with foil and place ribs in a single layer on baking sheets. Cover tightly with foil and set aside until oven is hot.
Bake ribs 45 minutes, then remove the foil and rotate pans. Bake another 45 minutes or until tender and browned.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 1910mgCarbohydrates: 46gFiber: 4gSugar: 36gProtein: 4g

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