Crepes with a Lemony Kale Filling and Tahini Sauce

Crepes with a Lemony Kale Filling and Tahini Sauce

When a chef-friend told me about this kale salad she made for her last cooking demo, I couldn’t help but drool a little. Then she sent me the recipe and I decided to make a variation of it and put it in some crepes. Because crepes are amazing – savory or sweet. I always feel so fancy pants when I make a batch. They’re a bit of work, but you can easily make them the day before you serve them, store them in a container in the fridge and reheat them quite quickly in the oven. They also freeze well if you layer small pieces of parchment paper between each crepe. Ingredients Crepes 1 c chickpea flour 1 c Bob’s Red Mill Gluten Free All Purpose Baking Flour 1 1/2 tsp sea salt 1 pinch freshly ground black peppercorns 1 1/2 c warm water 2 Tbsp minced chives, or fresh herb of choice 2 Tbsp lemon-infused extra virgin olive oil (regular EVOO will do just fine as well!) 1 Tbsp extra virgin olive oil, for the crepe pan Filling 1/4 c lemon juice, freshly squeezed 1/3 c extra virgin olive oil 1 tsp white miso 1/2 tsp red chili flakes, more to taste 1 Tbsp fresh dill, minced 1 pinch sea salt, add more to taste after adding miso if necessary 2 bunches Lacinto kale, stems removed from larger pieces, chopped into bite-sized pieces 1/2 c kidney beans, rinsed Tahini Sauce 3/4 c tahini 1/4 c lemon juice zest of 1 lemon 1 pinch of sea salt 1/4 c warm water Directions 1. Make the crepe batter: whisk together flours, salt...
Radish Greens and Clementine Salad

Radish Greens and Clementine Salad

If you’re looking for a crisp, refreshing salad to serve, grab a bunch of radishes and start chopping away. Radishes are usually sold with their greens still attached – have you ever tried eating these greens? They’re delicious! They have a slightly peppery flavor and pair well with a bit of fruit or some fruit-infused balsamic vinegar. If you pick up a bunch of spring radishes, you pretty much have a salad in your grocery basket. It just needs to be washed and chopped. Ingredients Salad 1 bunch radish greens 2 clementines, peeled and separated into segments 2-4 radishes, sliced into matchsticks Vinaigrette 1 Tbsp lemon infused olive oil 1 1/2 tsp strawberry infused balsamic vinegar 1/2 tsp chives, green onions or shallots, minced 1 pinch sea salt Directions 1. Trim radish greens, wash and spin dry. Peel clementines and separate into segments. Wash the radishes and slice into matchsticks.  2. Combine radish greens, clementine segments and radishes. 3. Whisk together ingredients for the vinaigrette. If you don’t have an infused olive oil to use, you can add a tsp or so of lemon juice. Pour over your salad and enjoy! Soundtrack: Laura by Scissor Sisters...
Soba Noodles with Sage Roasted Butternut Squash

Soba Noodles with Sage Roasted Butternut Squash

I realized today this blog seems a bit carbo-phobic. It’s time to fix that. But not just with any ole pasta recipe. This particular dish is made from scratch, full of complex carbohydrates and simply bursting with warming flavors. Because in Denver at least, it’s still snowing. Winter squash, such as butternut, boosts energy and improves blood circulation. It is high in beta-carotene, vitamins A and C, magnesium and potassium. This beautiful orange colored squash is also a great source of complex carbohydrates, which help regulate blood sugar. Just looking at it cut in half, all bright and orange, makes me feel warm already. The twirly, nestled noodles of this dish are called soba noodles. You can make this recipe with whichever type of pasta you happen to have in your pantry. Soba noodles are special however, because they are made with buckwheat, which is a gluten free seed related to rhubarb and sorrel. This power seed contains eight essential amino acids, including a large amount of lysine making it a great source of protein for the meal. Ingredients 2 small butternut squash 1 dash extra virgin olive oil 12 whole sage leaves sprinkling of salt and pepper 1 Tbsp white miso or nutritional yeast Vegetable Stock or water 1 package soba noodles 4 small shallots, thinly sliced 6 cloves garlic, thinly sliced 6-10 sage leaves, thinly sliced Another dash of extra virgin olive oil Another dash salt and freshly ground black pepper Directions 1. Preheat oven to 400 F. Peel, seed and cube the butternut squash. Place in a large bowl and toss with 12 sage leaves, olive oil, salt...
Radish Canapés with Horseradish Creme

Radish Canapés with Horseradish Creme

Looking for something fancy and seemingly decadent to serve? I whipped up these elegant canapés for an Academy Awards Party on Sunday. The cucumber and radish slices are wonderfully crunchy and refreshing and the creme is brightly flavored and tastes decadent. None of your guests will even notice they’re eating their veggies. Ha! The veggie ninja strikes again. Ingredients Canape Base 1 bunch radishes, washed, trimmed and thinly sliced 1 cucumber, thinly sliced Sprinkling of sea salt Sprinkling of ground black peppercorns Creme 1/3 c raw cashews, soaked overnight, soaking liquid reserved 2-3 tsp lemon juice, fresh squeezed 1 tsp white miso, or nutritional yeast 2-3 tsp horseradish mustard 1 dash sea salt Garnish Chives, minced. Or several wee dill sprigs (check out my photo on Instagram to see these cuties!) Or several wee parsley sprigs Directions 1. Place all ingredients for Horseradish Creme in a blender or Vitamix. Blend until smooth. You may have to add a bit more of the cashew soaking liquid to get a smooth texture. Adjust seasonings to taste. You can always add fresh horseradish if you love it really spicy. Add more miso for a cheesier flavor, add more lemon juice to brighten it up, or add more mustard if you just love mustard. Like me, I love mustard. 2. Thinly slice the radishes into rounds. Slice the cucumber into rounds also – slightly thicker than the radishes. Place the cucumber slices on a plate and sprinkle with salt and freshly ground black pepper. I ground these Tasmanian Black Peppercorns from Savory Spice Shop onto my cucumber slices. These peppercorns add a lovely...