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...
My Heart Beets for You.

My Heart Beets for You.

I confess – I don’t celebrate Valentine’s Day. However, I do celebrate amazing food. And I do that everyday. At least three times – usually more. And what better way to celebrate deliciousness than to make a fun appetizer?? So, today I did just that. Beets are all around awesome. They contain high amounts of antioxidants, phytochemicals, iron, magnesium and fiber. Recent scientific studies have even shown that beets are high in nitrates, which are converted to nitric oxide in the body. This helps maintain blood vessel elasticity and lower blood pressure. Cashews are high in protein and heart healthy fats. Neither contain any cholesterol. More importantly, they are both delicious. Ingredients 1 large beet 1 dash extra virgin olive oil 1 pinch sea salt 1/3 c raw cashews, soaked overnight 2-3 tsp fresh lemon juice 1 tsp freshly minced thyme 1 tsp white miso, or nutritional yeast 1 tsp minced chives for garnish Directions 1. Slice off both ends of the beet. Thinly slice into rounds either with a Japanese mandolin, or by hand. Then, cut the beet slices into heart shapes. (Dinosaur shapes would be pretty neat too.) You can use a cookie cutter, or free hand your heart. I free handed my heart with a paring knife, then used the first beet as a guide to cutting the rest of my beet slices. 2. Drizzle a teensy bit of olive oil over the hearts and add a dash of sea salt. Carefully massage the olive oil and sea salt into your hearts until they are slightly softened. This step is not to be confused with open...