Archive for April, 2012

April 24, 2012

Roasted Strawberry Crostini

Hey all!!

I’m super impatient. We got a little tease of Summer weather here in Portland. I could smell the Lilac, back yard BBQ’s, and enjoyed quite a bit of Rose. Then I got the craving. The strawberry craving. Oregon has the best strawberries. The hoods won’t come until July, but roasting organic strawberries from California will bring out the sweetness, and add a whole richness to the bland pre-season berry.

It’s quite simple. Wash and slice berries. Place on parchment lined sheet pan, drizzle with olive oil, salt, pepper, and little aged balsamic. Roast in a 350 degree oven. Done! Delicious. These are perfect on ice cream, in muffins, with chocolate, on pancakes. I like them as a little savory appetizer.

Toast some rustic bread, spread with fresh goat cheese, sprinkle with arugula, strawberries, toasted pine nuts, and little bit of basil. Voila. People will think you are fancy. Really fancy. It’s not fancy at all, but really delicious. Serve with Champagne, sparkling wine, or some pretty Rose from Provence.

Enjoy! Make some shortcake too! Trust me- you will be in super fancy food heaven!



April 11, 2012

My favorite- Romesco!

Hello Lovelies!

The other night we ate at Toro Bravo. We enjoyed many little snacks, but we started with a nettle tortilla, it was to die for. In fact, I would argue it had more flavor than any tortilla I’ve ever had, even more than those I ate in Spain. It inspired me to make my own version with the mouthwatering romesco to pair.

I love meals like this. One tortilla makes enough for dinner, or a brunch, plus it tastes even better left over packed in a picnic basket, or lunch box with a green salad, and some fruit. You can load it with veggies, greens, parsnips, potatoes, and you could even add cheese. I opted for a simple version with organic potatoes, shallots, and local onions. ( I apologize, but I lost the natural light and couldn’t capture a decent photo of the tortilla.) I even served it with mixed greens, piquillo peppers stuffed with goat cheese,  it made a very satisfying meal, just don’t forget the romesco sauce. Holy crap don’t forget the romesco. I, in fact kept snacking on this sauce- just to test it. You know, this is why I should never skip the gym.

Like I said, this is the perfect sort of light meal, or pinxto for friends when enjoying wine or cocktails in the early evening! I’m serving mine with a lovely Bierzo from NW Spain. I think most foods like this pair with light bodied whites or rose’s, but its’ just so chilly out tonight, the red wine definitely warms my heart.



  • 4 local farm eggs- this is important- don’t skimp, and please don’t buy factory produced eggs- you now why, it’s just not healthy for anyone. 
  • 1 medium yellow onion, chopped
  • 1 large peeled potato diced, and peeled
  • a few good glugs of high quality olive oil
  • a pinch of your favorite salt
  • a pinch of esplette, if you have it on hand. It’s worth seeking out if you don’t.


  • Heat olive oil in cast iron, or heavy bottomed pan of choice
  • Add onions, and cook until soft and translucent, don’t brown them
  • add potatoes, and cook until soft, but not mushy, and don’t brown them
  • salt, and season as desired
  • scramble eggs, and add to pan with potatoes and onions
  • cook until firm, and not runny- kind of like a pancake
  • use a plate to flip, and continue cooking on the other side
  • I like my tortilla so it’s firm, not runny, but just a little gooey in the center. It’s all about personal preference.

Romesco Sauce- holy crap this makes a lot! You’ll find many uses my friends, many!


  • 1/2 can piquillo peppers- or roast 2 red bell peppers, remove skin and seeds
  • 2 cloves garlic
  • 1/4 cup Extra Virgen Olive Oil
  • juice of half a lemon
  • splash of red wine, or sherry vinegar
  • 1 – 2 small pieces of grilled bread. I used 4 slices of grilled baquette
  • 2-6 dried ancho chilis
  • 1 tsp Smoked Paprika
  • 1/4 cup Marcona Almonds, blanched almonds are fine too
  • 1 roma tomato, seeded
  • 2 tbsp  fresh cilantro
  • salt and pepper to taste


  • Grill bread, and cool
  • Soak chili’s and roast on 375, until they start to brown, about 8-10 minutes
  • Place all ingredients in food processor, and blend until desired consistency.
  • I like it a little chunky!!!
  • Put on everything your little heart desires.



April 10, 2012

Lentil and Herb Salad


Hello Lovelies!

I’ve been busy planning, and pulling off a friend’s baby shower & luncheon. It was filled with quiche, strata, tomato and rice pie, lots of salads, cocktails, cute gifts and more. It was a fun filled crazy weekend. I even gave myself a nice size second degree burn. Be careful with those tart pans people, they will get you bad- real bad!

I made this lovely salad for brunch on Saturday. It was a hit, and it’s the most simple, fresh tasting salad ever. It makes a great lunch, and packs nicely for picnics. The best part about it- is it’s adapatability. You can choose whatever herbs you like, different types of lentils, different types of broths, oils, vinegar. You can add nuts, cheeses, veggies, greens. Make a big batch, and adjust to your liking. This is a great option for prepping of a weeks worth of lunches.

I pack mine in a weck jar. Then you can add different items on a daily basis to mix things up. I hope you love it as much as I do!!!

Lentil and Herb Salad


2 cups organic lentils

2 cups vegetable broth, low sodium if using store bought

1/4 cup chopped cilantro

1/4 cup chopped parsley

1/4 cup chopped basil

1/4 cup chopped mint

A few sprigs of fresh thyme

juice of one lemon

1/4 cup good quality extra virgen olive oil

1/4 cup red wine vinegar

1 tbsp aged balsamic

1 tsp cumin

3 cloves garlic finely minced

1 red onion, or 2 large shallots sliced in thin half moons

salt, smoked paprika, or esplette to taste


Cook lentils in broth or water for 30 mins, or until soft and not mushy. Cool completely. Add chopped herbs, onion,garlic, lemon juice, cumin, vinegar, and olive oil. Season to taste. I like to add parm and sliced almonds. I also like feta, and pine nuts. Goat cheese and cashews. Fresh spinach, and assagio. This makes a perfect lunch or side dish.