Archive for July, 2012

July 25, 2012

Sauteed Baby Purple Artichokes with Shallots, Mint, Lavender, Thyme, Basil, and Pecorino Romano


These little darlings were staring at me at the market. I just couldn’t help myself and piled them in my basket one at a time. I was dreaming of my stash of herbs at home when I realized how simple this would all come together. A quick trip to the cheese counter and I was set. A girl on a mission. 

Most people deep fry these baby artichokes. As delicious as that sounds, we don’t really deep fry stuff around here. We like to keep things light. We want to wear pretty dresses, bathing suits, and flirt with boys. Some annoying girl once told me this: “a minute on the lips is a lifetime on the hips”. I’m not that crazy. I like to eat my butter, but I like to keep balance. Good fats, lots of veggies, water, healthy friendships and exercise will keep you in check ladies. 

I had the amazing chance to barrel taste some Pinot Noir and use my nose, and taste strengths to discuss wine in a very effective way today. I hope I was professional! Sometimes I don’t have a filter. It really put my nose in check. That’s why all these herbs came to mind when trying figure out to do with these suckers. 

This is a perfect appetizer to a nice Summer meal. Serve this with a nice Pinot Blanc, like Helioterra from Oregon. I hope you enjoy these as much as I did. 


  • 1 pound baby artichokes (whatever color you can find)
  • 2 Tbsp coconut oil, avocado oil, or other high heat oil of choice
  • 2 cloves garlic minced
  • Fresh herbs of choice, a couple sprigs of everything ( I used mint, thyme, lavender, basil, and chives)
  • 1 small shallot cut in small rounds
  • 2 Tbsp shredded pecorino cheese
  • Salt, pepper, red pepper flakes and lemon for garnish
  • Splash of dry white wine if you wish. 


  • Clean artichokes, cut in half lengthwise, trim really hard outside leafs. Unless you like them crunchy
  • Chop herbs, mince garlic, slice shallot
  • Heat oil
  • Add garlic and shallots
  • Once garlic and shallots start to soften add artichokes
  • You want to cook these for 10-15 minutes, so they start to crisp a bit. (note I added a splash of white wine to finish.)
  • Add minced herbs, and red pepper flake. Cook for 1-2 minutes
  • Top with with fresh shredded peccorino, a little pinch of salt, and a squeeze of lemon. 
  • Enjoy!



July 20, 2012

Nostrana Salad

Hello lovelies!

It’s been a long time, I’ve missed you all. Is Summer treating you well? Are you having fun in the sun (with a great all natural sunblock???)? I truly hope you are.

Mine is great! Thanks for asking. Lots of fun trips planned, pink wine drinking, shenanigans. It’s like I’ve reverted back into my early twenties. Fun times here.

This salad is wonderful. It’s a knock off of a restaurant favorite. It comes from Nostrana right here in Portland, Oregon. It’s also served at a great lilttle place called Oven and Shaker. It pairs nicely with Pizza, and Pinot Blanc. It’s really one of my favorite things to eat right now. Forget KALE, let’s all eat RADICCHIO. How fun is that to say? Ridicchio is radiculous- in the best way possible.

Super easy, and super hearty at the same time. This salad will impress your foodiest, of all foodie friends. So get to it cuties!!!


3 heads radicchio (about 1 1/2 pounds total weight), cored


6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sour cream (mayo is fine)
1 very fresh large egg yolk
1 clove garlic, finely minced
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper


2 cups (3/4-inch) fresh bread cubes, cut from a hearty rustic bread

2 tablespoons unsalted butter1 tablespoon finely chopped fresh sage

1 Tsbp mustard

a pinch of salt and, cayenne

2 tablespoons freshly grated parmesan
Cheese, preferably Parmigiano-Reggiano
Freshly ground pepper


Place chopped radicchio in bowl

Make croutons. Take bread, melted butter, mustard, herbs, cayenne, salt and pepper and toss to coat. Place on baking sheet covered with silpat or foil and bake until crispy on 350. About 10 mins. If you like a little extra crunch place under broiler for one minute on each side.

Make dressing. Place all ingredients but olive oil in bowl. Whisk until well combined. Drizzle olive oil into mixture while whisking away. You want a super creamy dressing here.

Place croutons on top of radicchio, toss to coat with dressing, and toss with grated cheese.