INGREDIENTS:
3 medium avocados, peeled and pitted 1 (13.5 oz) can coconut milk 1 (5.4 oz ) can coconut cream ½ cup, plus 1 Tbsp granulated sugar 1 ½ tsp fresh squeezed lemon juice Pinch of salt Optional: ¼ cup toasted sweetened coconut INSTRUCTIONS: Chill a loaf pan in the refrigerator for at least 30 minutes. In a high-speed blender, add the avocados, coconut milk, coconut cream, sugar, lemon juice, and salt. Process until it is a smooth and creamy mixture. Pour the mixture into the chilled loaf pan and place in freezer overnight, or least up to 5 hours. Remove from freezer and allow to soften for 10 minutes before serving. This recipe is an oldie that Natalie got from NY Times ages ago, and has stuck in her rotation. Because IT IS THAT GOOD and so easy to whip up! Trust us, once you make this you’ll never go back to boxed brownies again. The key is not to overcook the brownies. Pull them out BEFORE you think they are completely done and allow them to finish cooking in the pan. Perfect every time!
INGREDIENTS: 10 Tbsp unsalted butter 1 1⁄4 cups sugar 3⁄4 cups plus 2 Tbsp unsweetened cocoa powder 1⁄4 tsp salt 1⁄2 tsp pure vanilla extract 2 large eggs 1⁄2 cup all-purpose flour Optional: maldon or flakey sea salt INSTRUCTIONS: Preheat oven to 325 degrees. Spray an 8x8 baking pan with cooking spray, and line with parchment, if desired (they are easier to remove from the pan this way). Combine the butter, sugar, cocoa, and salt in a medium metal or glass bowl and place the bowl on top of a pot of simmering water. Stir frequently until the butter begins to melt. Once the butter is completely melted remove from heat and allow to cool a bit. Using a wooden spoon, stir in the vanilla. Add eggs one at a time stirring until each egg is fully incorporated. Add the flour and stir until it disappears, then beat vigorously for 40 strokes with the wooden spoon (yes, it’s important to count to 40!). Pour into pan, add maldon salt if desired, and bake for 20-25 minutes (do not overbake!). A tester will come out mostly clean, but will still have traces of batter. Allow to cool before cutting into 9 squares. Top with raspberries or your favorite fruit! Nothing beats this classic from the south of France. If you like to eat salads for a meal this is your guy! It is packed with flavor and leaves you feeling good afterwards. Win win!
INGREDIENTS: 2 heads green leaf lettuce, washed and chopped 2 cups arugula 1 lb poached shrimp 1 cup roasted beets, diced 8-10 roasted or boiled purple potatoes 4 oz blanched green beans, trimmed 3 hard boiled eggs, peeled and quartered 1 cup cherry tomatoes, sliced in half 1⁄2 cup Kalamata olives 1⁄2 cup sliced red onion Tarragon Caper Dressing, see below INSTRUCTIONS: Begin by bringing together all of your salad ingredients. Prepare salad dressing and arrange both lettuce and arugula on a large platter. Arrange the shrimp, beets, potatoes, green beans, eggs, tomatoes, olives, and red onion on top of the lettuce. Season with salt and pepper and drizzle with 1⁄4 cup of the dressing. Serve with additional dressing on the side. Tarragon Caper Dressing 1/2 cup good quality extra virgin olive oil 1/4 cup apple cider vinegar 1 Tbsp honey 1 tsp Dijon mustard 1 small garlic clove, minced 2 Tbsp capers, drained and rinsed 1 Tbsp finely chopped tarragon Combine all ingredients in a large mason jar, tighten lid, and shake well until fully incorporated. Season with salt and pepper, to taste. This flatbread is one of those wow dishes that seems complicated, but couldn’t be more simple! Aside from the tomato relish, the flatbread only takes minutes to make. You can make the relish ahead of time and then assemble all of it when its time to serve. It will seriously change your life (but whatever you do, do not skimp out on the relish!).
INGREDIENTS: 2 Naan or flatbread 3 oz provolone cheese, shredded 1 yellow squash, sliced thin 2 large eggs Extra virgin olive oil 8-10 large basil leaves, torn Smoked Tomato Relish, see below INSTRUCTIONS: Preheat oven to 400F, and place naan on a parchment lined baking tray. Sprinkle provolone cheese evenly over naan, and place squash slices over top. Very carefully crack 1 egg over each naan, drizzle with olive oil, season with salt and pepper. Bake for 7 minutes or until egg is cooked to your liking. Remove from oven and sprinkle torn basil over each naan evenly. Serve with Smoked Tomato Relish. SMOKED TOMATO RELISH INGREDIENTS: 2 large plump tomatoes 2 Tbsp extra virgin olive oil 2 garlic clove, minced 1⁄4 tsp fresh thyme 1 1/2 smoked paprika 2 tsp sugar Salt and pepper 3 Tbsp chopped sundried tomatoes INSTRUCTIONS: Fill a medium bowl with ice and water, set aside. Gently score each tomato with an X on the bottom. Fill a medium pot with water, half way up the sides, and bring the water to a boil. Gently lower the tomatoes into the boiling water and blanch until the skin begins to peel off – 30-60 seconds. Remove tomatoes and immediately place in ice bath. When tomatoes are cool enough to handle peel skin off and discard. Cut tomato in half and remove insides and seeds. Finely dice the outer flesh. In a large saute pan add olive oil and garlic over low heat. Cook for 2-3 minutes or until garlic is toasted and fragrant. Add tomatoes to the pan and turn heat slightly up to medium-low. Stir in thyme, smoked paprika, sugar, salt, and pepper. Cook for 15-25 minutes, stirring often. Once juices become absorbed and tomatoes begin to thicken, remove from heat. Transfer to a blender and add sundried tomatoes. Pulse, adding a small spoonful of olive oil if needed. Taste and adjust seasoning as needed. Three things make the pefefct lobster roll: fresh Maine lobster meat, a warm toasted roll, and tarragon. If you’re a lobster roll purest you may disagree with the last one, but what’s life without a little added pizazz?
INGREDIENTS: 3 1 1⁄4 pound live lobster 2 Tbsp fresh lemon juice 3 Tbsp mayonnaise 1 tsp chopped fresh tarragon Salt and pepper 6 New England style split-top buns 2 Tbsp butter, softened INSTRUCTIONS: Pour water into a large stock pot 1 inch up the sides, salt generously and bring to a boil. Add lobsters and cover. Cook for 10 minutes or until lobsters are bright red. Remove from pot and allow to cool before handling. With a seafood cracker, crack open claws and tail. Pick meat and roughly chop tail meat. Mix lobster with lemon juice, mayonnaise, and tarragon. Season with salt and pepper, to taste. Meanwhile spread butter onto rolls and heat a large skillet over med heat. Cook on both sides until golden brown; fill with lobster This is one of our favorite weeknight dinners of all time and is in the regular rotation! Bursting with so many bold flavors it never fails to hit the spot. It’s also the perfect dish to cook for friends. Serve it with a big bowl of rice and a crisp bottle of Sauvignon Blanc. Perfect. Every. Time.
INGREDIENTS: 1 head butter lettuce or romaine 2 tsp sesame oil 2 medium carrots, small diced 1 small red bell pepper, small diced 1 lb ground chicken 2 large garlic cloves, minced 1 Tbsp freshly grated ginger 3 scallions, green and white parts 3 Tbsp hoisin sauce 2 Tbsp soy sauce 1 Tbsp honey squeeze of fresh lime (about 1 Tbsp) Optional: 1 Tbsp sambal oelek 1 avocado, sliced 1 Tbsp chopped cilantro 4-6 mint leaves, roughly chopped Lime wedges to serve Optional: chopped radish for garnish INSTRUCTIONS: In a large skillet heat sesame oil over medium heat and add carrots and peppers. Cook for about 5 minutes. Add ground chicken, breaking up with the back of a fork, and cook until no pink. Add garlic, ginger, and scallions; cook 2 minutes longer. Add soy sauce, honey, and lime. Taste and adjust seasoning as needed. Add sambal oelek, if using. To serve, divide chicken into lettuce cups, top with avocado, cilantro, mint, and fresh lime squeeze. Serve with rice or noodles, if desired. Impress your friends, impress your beau-friends, impress just about anyone with these grilled peaches. The most divine peach that will ever cross your lips. Promise.
INGREDIENT:" 4 ripe peaches, halved 1 cup fresh ricotta cheese 1 cup balsamic vinegar 1⁄2 cup honey 1/3 cup candied walnuts 8-10 Fresh mint leaves INSTRUCTIONS: Heat grill to medium high. Brush peaches with oil and grill cut-side down for about 3-4 minutes or until slightly charred. Flip and grill opposite side for an additional 3-4 minutes or until soft. Place peaches on a serving dish cut-side up and place a dollop of fresh ricotta in the center of each peach. For the balsamic reduction: Combine vinegar and honey in a medium pot and cook over medium-high heat until it’s reduced by half. Remove and cool. Drizzle each peach with the balsamic reduction, top with candied walnuts, and chopped mint. We actually made & shot this salad on a whim at Annie’s house a couple summers. We were grilling on a casual Friday night, and it was too gorgeous not to! Ripe peaches, plump cherries, creamy brie, avocado, and toasted walnuts. Whats.not.to.love?!
INGREDIENTS: 2 cups spring mix 2 cups arugula 2 ripe peaches, sliced 4 oz triple cream brie (we love Formager d’Affinois, or Saint Andre) 1 ripe avocado, sliced 1⁄2 cup cherries, pitted and sliced 1⁄4 cup chopped walnuts, toasted 6-8 mint leaves, roughly chopped White Balsamic Dressing, see below INSTRUCTIONS: Combine spring mix and arugula and spread onto a large platter. Top with peaches, brie, avocado, cherries, walnuts, and mint. Serve with White Balsamic Dressing. White Balsamic Dressing: 1 tsp Dijon mustard 2 tsp honey 1⁄2 cup good quality white balsamic vinegar 1⁄2 - 3⁄4 cup good quality extra virgin olive oil Combine all ingredients in a large mason jar, tighten lid, and shake well until fully incorporated. Season with salt and pepper, to taste. Everyday lemon vinaigrette is hands-down the best go-to dressing. The slightly sweet tang goes beautifully with all types of greens or grains, grilled veggies, and seafood. Paired with the arugula and smoked salmon on this flatbread is basically what our wildest citrus-filled dreams are made of, friends.
INGREDIENTS: 2 naan 1/3 cup Crème fraiche 8 oz smoked salmon 1⁄4 cup sliced red onion 2 Tbsp capers 2 cups packed Arugula Salt and pepper Everyday Lemon Vinaigrette, see below INSTRUCTIONS: Grill Naan on each side for 2-3 minutes or alternatively, preheat oven to 450F, and bake for 5-7 minutes or until golden brown. Remove and allow to cool slightly. Divide crème fraiche between the two naan and spread evenly to coat. Top with smoked salmon, red onion, and capers. Lastly, toss the arugula with lemon vinaigrette, season with salt and pepper, and pile dressed arugula on top. Everyday Lemon Vinaigrette: Pro Tip: We like to make a large mason jar in the beginning of the week, pop it in the fridge, and let the flavors intensify as the week goes on! 1 tsp Dijon 1-2 tsp honey 1 tsp white wine vinegar 3 tsp fresh squeezed lemon juice 1⁄2 tsp lemon zest 1⁄4 cup good quality Extra Virgin Olive Oil 1 Tbsp minced shallot (optional) Salt & Pepper Combine all ingredients in a mason jar and shake well until combined. We developed this recipe for a ladies event a few years back and people went absolutely crazy over it. After the event was over we both went home with leftover pea pesto and texted each other for the next week comparing ways we used it. There were definitely a couple of pasta and prosciutto nights, I’m pretty sure we both spread it on roasted cauliflower, and a few eggs and avocado toasts were had. We love the versatility!
INGREDIENTS: 4 naan (or flatbreads) 2 cups ricotta cheese Pea Pesto, see below Fresh Basil, chopped Parmigiana Reggiano, freshly shaved Pea Pesto 10 oz frozen peas thawed, or fresh blanched peas 3/4 cup Parmigiana Reggiano, freshly grated 8 fresh mint leaves 2 Tbsp pine nuts, toasted 1 garlic clove, minced 1/3 – 1⁄2 cup olive oil 1-2 Tbsp lemon juice, fresh squeezed Salt and pepper INSTRUCTIONS: Preheat oven to 400 degrees. Place naan on baking tray and place in oven for 7-10 minutes, or just until golden and slightly crisp. Meanwhile make the pea pesto by pulsing together in a food processor the peas, Parmesan, mint, pine nuts, and garlic. Slowly add olive oil until combined. Season well with salt and pepper, and add squeeze of lemon juice. Taste and add more olive oil, lemon, or salt, if needed. Spread layer of ricotta cheese on each naan, and sprinkle with salt. Top with pea pesto, fresh basil leaves, and freshly grated Parmesan. |
|