Brunch It Part 1. ~ Eggscellent

One of my favorite parts about the weekend, (and life) is getting to enjoy a leisurely breakfast. Which is why I have decided to do a series dedicated to exploring all things related to morning meals.

Sometimes I visit my favorite brunch spots like Gjelinas for their Neiman ranch BLT with a sunny egg, or the Beverly Hills Hotel Fountain Coffee Room for silver dollar buttermilk pancakes with a vanilla milkshake. Decadent? Yes. Costly? Hell yes! Which is why I often prefer to spend my weekend mornings preparing a deliciously simple and cost effective brunch at home.

The Usual Suspects

Eggs

Avocado

Tomatoes

Arugula

Pesto

Spinach
Zucchini
Thyme

Tomato Sauce

Chicken apple sausage

Tofu sausage

Herbed goat cheese

Whole wheat english muffins

Whole wheat toast

Fresh Fruit (whatever is in season)

Swedish Pancake Mix

Butter

Milk

Fresh Maple Syrup

Fresh Orange Juice

Champagne

Of all the items listed, (Swedish Pancake mix being one of my favorites and a future Brunch series topic) the most common dish I tend to make involves eggs. As I don't have a super sweet tooth, I prefer flavorful and creative egg dishes with gourmet additions.

My favorite egg dish is inspired by Huckleberry's Green eggs and ham - Poached eggs, prosciutto, pesto & arugula on an english muffin. I don't eat much pork*, so I substitute the prosciutto with avocado and add sliced cherry tomatoes. In my opinion there is no better tasting egg dish than when it is topped with homemade pesto, arugula, avocado and fresh cut tomatoes on a crispy english muffin. Unless it had bacon! My only weakness. (*Ignore statement and see An Ode To Bacon).

Depending on what is in my fridge, I use this basic recipe to play around with other combinations. Also keeping in mind that eggs are one of the most versatile ingredients to work with I know that I can be creative as I dare. This past Sunday, having only wilted arugula and some heirloom cherry tomatoes, I decided on a resourceful start to my day. Thus arugula pesto was created and drizzled over a fried egg with sliced tomatoes. Simple and succulent!

Other mornings have seen eggs topped with sauteed onions, bell peppers, and tomato sauce. Or a scramble of zucchini, mushrooms, goat cheese, chicken sausage, and fresh thyme. Why not make your own breakfast sandwich with sliced cheese, avocado and tomato? I did! The possibilities are endless and the outcome always the same. Eggscellent ;)

~ When in Doubt, Pinky Out ~

Pippa has swept the world with her smashing good looks, the Royal Couple are enjoying a fabulous honeymoon and Harry Potter has finished his brilliant battle with the Dark Lord. The world has been taken with British culture and bloody hell, so am I. But alas, I can not afford to travel to Europe, sit on patios, sip wine, and gaze at Big Ben. So why not bring Europe to you by celebrating with one of Britain's oldest traditions? High Tea. Here is a recipe for some simple tea sandwiches that you can pair with your favorite tea. Feel free to use this as inspiration to create your own unique sandwiches with whatever suits your fancy. You'd be mad not to dahhhling.

Tea Sandwiches

Ingredients:
2 slices good bread (whole wheat for healthier sandwiches)
cucumber sliced
smoked salmon
fresh dill chopped
cream cheese (softened)
salt & pepper to taste

Preparation:
Soften the cream cheese by putting it in the microwave for 10 seconds. Cut the crust off of your sliced bread. Spread the cream cheese on both slices of bread. Top one side with cucumbers, smoked salmon or both. Sprinkle dill and salt and pepper to taste. Place the other slice of bread on top and cut into cute small rectangle or triangle shapes. Enjoy your brilliant creation with a cup of tea, (pinky out).

Favorite tea kettle from MacKenzie-Childs

I am Thankful for Roasted Fennel Chicken

The dreaded moment has come. The last few hours of Thanksgiving weekend are upon us. We have feasted, rampaged the mall, eaten leftovers, shopped some more, feasted again and waved goodbye to our friends and family. Now there are two things left on every one's mind. A terrible case of the Mondays, and plausible ways of burning off your gut before Christmas.


Unfortunately I do not have a solution for either. Instead in the spirit of Thanksgiving, I would like to share a recipe that I am extremely thankful for. Alice Water's Roasted Fennel Chicken. This is my favorite go-to Winter recipe. It is from the Chez Panisse Cookbook, is great for weeknight meals, and the flavor is out of this world. Every time I make it (about once a week) it comes out perfect! And its one of the easiest recipes I know! I love that I can come home from work, take 10 minutes to prep it and then go on a walk while it roasts in the oven for an hour. And every time I come back, Voila! Perfection! Alice Waters, this is a true gem.


Ingredients:

• A whole chicken or a few pieces (breast, thigh, drumstick, whatever you like) with skin on (preferably organic and freerange)
• fennel seeds
• kosher salt
• chili powder
• fresh thyme
• head of garlic
• olive oil
• pepper

1. Preheat the oven to 400 degrees
2. If using a whole chicken remove the giblets from the cavity. Place the chicken or chicken pieces on a bed of thyme in a roasting pan and cover with olive oil.
3. Season the bird's skin with salt and pepper. Be very generous with the salt, it will make a big difference. Then sprinkle a tablespoon of chili powder over the skin and then add 3 tablespoons of the fennel seeds. You should have enough chili powder and fennel seeds to coat the bird. Use chili flakes if you want to kick up the spice.
4. Roast in the oven for about an hour uncovered on the middle rack. You will know it's done with the chicken is golden brown and the juices run clear. Remove the chicken to a platter and cover with foil. Let is rest for 15 minutes so the juices go back into the bird then serve.

TIP: If you love garlic as much as me try roasting a head of garlic separately and then adding it to the chicken dish when it is done.

Simple Shrimp Tacos

These days I'm finding that I have less and less time to spend in the kitchen. More often than not I'm eating dinners in restaurants or making some pathetically quick meals at home (Trader Joe's frozen chicken dumplings -WHATS UP?!).

When I can't stand it anymore and all I want to do is cook and eat a fresh meal I do what any girl in my position would do- make shrimp tacos! These are my go to quick fix! Since the only thing you have to cook is the shrimp, this dish is easy, full of fresh ingredients and simply delicious. I usually just pull out whatever veggies are in my fridge and chop them up for toppings. Last week I topped the tacos with onions, arugula, avocado, salsa and heirloom tomatoes- YUM! When I'm feeling ambitious, I like to saute thin slices of onion and bell pepper with olive oil, salt and spicy seasoning to add some extra flavor!

The best part about tacos is that you can be as creative with them as you want. Just use this recipe for the shrimp and top them with whatever you like! Cheese, sour cream, guacamole, jalapenos, cabbage, beans, popcorn- hey I'm just saying, there is no limit!

Just a quick FYI- This is an awesome recipe for shrimp. No matter what dish you are making follow these directions for the shrimp and they will always be perfectly cooked.

Perfect Pan Seared Shrimp


. 2 tbs vegetable oil
. 1 1/2 lb (21-25) shrimp, peeled and deveined
. 1/4 tsp salt
.1/4 tsp pepper
. 1/8 tsp red pepper flakes
. 1/8 tsp sugar
. 1/4 tsp garlic powder
.1/4 tsp onion powder
. 2 tsp lemon juice


1. Toss shrimp, salt, pepper, flakes, garlic, onion powder, and sugar in a bowl. Heat 1 tbs oil in a skillet over high heat till smoking.
2. Add 1/2 of shrimp to pan single layered and cook until spotty brown and edges turn pink, about 1 minute.
3. Remove pan from heat, using tongs flip each shrimp and let stand 30 seconds (all but center is opaque), put on plate.
4. Repeat with remaining shrimp then return 1st batch to skillet, add some lemon juice or whatever sauce you prefer, toss and cover skillet for 1-2 minutes.
Serve immediately.

The ACD Salad- Avocado, Cucumber and Dill

As I mentioned in my recent post, Summer makes me hot for salads! Which is why I'm giving you another cool and crunchy recipe! I first laid taste buds on this amazingness at the St Regis buffet in Kauai last month. It was by far the yummiest dish of the spread and opened my eyes to what dill can really do. The cucumbers make this dish very refreshing and the avocado adds a creaminess that goes nicely with the dill. If you're not a huge fan of dill then this dish isn't for you. But if you ARE into dill, then I can promise you pure enjoyment with this healthy, simple and cooling combination.

I want to mention that the salad tastes best with a homemade vinaigrette but if your rushed on time or feeling lazy, just squirt a lemon on top and drizzle with olive oil s&p. It's still insanely good.

Avocado

Cherry Tomatoes

Cucumber

Red Onion

Fresh Dill

Lemon

Mustard

Red Wine Vinegar

Olive Oil

Salt & Pepper

Dice the onions finely and place them in vinegar to soak. This softens there intense and harsh flavor. Dice the cucumber, avocado, and halve, or quarter the cherry tomatoes. You want the vegetables to be roughly the same size. Mince the fresh dill. Throw everything into a bowl and squeeze half a lemon on top to keep the avocado from browning. Whip up a vinaigrette by whisking a few teaspoons of vinegar and 1 tsp of mustard together. Continue whisking while you pour a slow stream of olive oil in (about 1/2 cup). Taste and adjust seasoning. Pour the vinaigrette over the salad and be dillighted! (ha ha sorry, I'm a sucker for cheesy jokes ;)

Strawberry, Arugula & Fennel Salad

During the Summer there is nothing that I crave more than salads. Except for my strange and sudden addiction to pink berry. I've waited in line for their happy 3 days in a row! I'm honestly ashamed. One free parfait sampler led to an out of control addiction. I'm hoping that by coming clean on Spoondles, the secret won't weigh me down as much. This also may be a good time to mention my addiction to the Bachelor? I know it's trash. But the cat fights are quality. OK I feel better all ready. We all have guilty pleasures right?

Moving on to a not so guilty pleasure. Salads. I've always loved salads. I was what you may call a professional salad maker at age 14. When I was in high school it was my duty to make the salad every night. Wash the lettuce, spin it dry, top with hand grated carrots and beets and a dash of sunflower sprouts. Voila! I was the best in the household. This salad profession inevitably led me to become a salad connoisseur. Now I try salads all over the United States of America and beyond. Recently I tried a green leaf concoction that left quit an impression on me for 3 reasons. It's simplicity, uniqueness and surprising harmony.

This salad (recipe below) surprised me for the sole fact that I have not been a fan of fennel (until now). Thinly sliced fennel mixed with the sweetness of strawberry and bitterness of arugula topped with a light citrus dressing was a refreshing summer treat. You can add goat cheese to give it an extra creaminess but it is in no way necessary. Trust me when I say that this is a salad worthy of any other professional household salad maker out there ;)

Strawberry, Arugula and Fennel Salad

Arugula

Strawberries

Fennel

Lemon

Red wine Vinegar

Olive oil

S & P

Crumbled goat cheese- optional

Thinly slice the fennel and chop the strawberries. Mix them in a big bowl with the arugula and lemon juice. Pour 1-2 tbs olive oil and 2 teaspoons red wine vinegar and toss. Add salt and pepper to taste.

Recipe courtesy of Kali Lindner

Cozy Kale Pasta

Lately I've been super busy and extra lazy which means I've had less motivation to make good home cooked meals. This has had a very negative affect on my eating habits and has forced me to eat unhealthier than usual. Let's just say Ranch dressing, cheese puffs, and Kraft Macaroni & Cheese, have made a strong comeback in my life. But more often than not, I've been spending my meals eating out.

After eating out all week the only thing I want to have on Sunday is a healthy home cooked meal. Since I probably haven't had a vegetable in at least 4 days, there is only one item on my mind... kale. I love kale. I think it tastes delicious and is so great for replenishing the body. It's my go-to healthy upper. So when I'm tired, lethargic, and plump after the weekend, and all I want to do is relax and watch t.v, I make my favorite lazy healthy meal. Cozy Kale Pasta.

Of course it's a pasta since pasta is always the easiest thing to make. And this kale pasta has it all. Even though it's a vegetarian dish, I sometimes add pieces of chicken sausage to make it a complete meal for all the carnivores out there. With the minced garlic, onions and cherry tomatoes, this dish is light and delicious. I usually shred a bit of cheese over the top (can't be too healthy) and use angel hair noodles since they take a whole 3 minutes to cook. If you want to be extra healthy use whole wheat pasta. Make sure to squeeze a whole lemon in the dish and add a little garlic and onion powder to the veggies to really make them stand out. Once you've made this dish, you will want to make it again and again. Whoever said healthy meals can't be quick obviously never tried my Cozy Kale Pasta.

Ingredients:

• half pound kale (about 1 bunch), large center ribs and stems removed, cut crosswise into 1/2-inch slices
• 3 tablespoons olive oil, divided
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 8 large garlic cloves, minced
• One box of cherry tomatoes cut in half
• 1/2 pound spaghetti
• 1 fresh lemon juiced
• Finely grated Parmesan cheese

Preparation:

1. Rinse kale. Drain; transfer to bowl with some water still clinging.
2. Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes.
3. Add minced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low.
4. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes. Add tomatoes 5 minutes before Kale is done cooking.
5. Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.
6. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

What's your healthy go-to dish?

Why, Hello Spring.

Yay! Spring is here! I know this to be true because last night my roomie and I finally got to enjoy our first outdoor meal this year. The best part about the meal, besides the warm air and plethora of sunlight, was that I didn't have to cook ;) I got to sit back, stuff my face with cheese and wine, while my roommate prepared a yummy light meal of gazpacho and salad. In under 30 minutes! He also brought home a loaf of bread from La Brea Bakery which we smothered in Manchego and Brie cheese. Two of my favorites! It all made me feel very European, and I loved it.

I've never made gazpacho before but was surprised by how simple and quick it was. We didn't follow a recipe but I can tell you roughly what he used: An array of 6-7 tomatoes (Heirloom & Campari) 1 cucumber, a green bell pepper, 3 cloves of garlic, (should have used 2) olive oil, half a lemon juiced, a few basil leaves and salt and pepper. He seeded the cucumber and tomatoes, then threw everything into a blender until it was nicely pureed. We checked the seasoning, played with the flavors a bit, then put the blender filled with the gazpacho in the fridge to chill, and voila! We had ourselves a refreshing, extra garlicky soup.

Our fabulous dinner al fresco!

We used the clover sprouts, heirloom tomatoes and lettuce that I picked up at the farmers market earlier this week. To comply with the European feel of the evening, I simply squeezed lemon juice added a drizzle of olive oil and a light sprinkle of salt and pepper to make a light and refreshing dressing. I know. SO European.

We garnished the gazpacho with some high quality extra virgin olive oil and a sprig of basil. I haven't always been a fan of cold soup but a good gazpacho will make you see the light.

I ate more of this than I care to admit :)

I hope this inspires many more outdoor meals to come, for you and for me. Happy Spring everyone!

Ciao

Italians Doing What They Do Best

The Italians have done it again. They're really out to get me. (Fat) They already had my butt with their Pizza and thighs with their Pasta, but now they've stolen my abs, biceps, and soul with Panzanella. OK, so Panzanella isn't really unhealthy but still... they sure know how to give you cankles.

Of all the recipes that I have posted thus far, this is the one EVERYONE should try. We made it last week in a Tuscan cooking class at Sur La Table and it stole the show. If you are a vegetarian, carnivore, health nut, fatty fanatic, dieter, Tinseltown starlet, grunge rocker, strapping farm boy, surfer girl, melancholy meter maid, scotch aficionado, hardcore chef, armature cook, or don't know what a spatula is, you will fall in lust with this salad. This Panzanella will honestly blow you away. And what better accompaniment to any meal or BBQ prepared in the upcoming spring and summer months? This salad, is light and refreshing. You will love it, and everyone else who tries it, will love you. This is the way to get on the good side of your man-eating aunt, psychotic ex, or malignant mother in law. Guaranteed.

Yes I know the list of ingredients looks overwhelming, but remember people, this is a salad. You don't have to do much with anything other than cut. We made a few improvements to the original recipe by grilling the bread and fennel, using roasted garlic instead of raw, and peeling the bell peppers by blistering the skin over a flame. If your not into grilling or think it looks too time consuming, don't grill. I just recommend it.

*Fresh and delicious tomatoes are essential in this dish.

WARNING- May cause overwhelming desire to speak in Italian mob accents. "You talking to me?"

Grilled Tuscan Panzanella

• 4 cups torn pieces of sourdough or rustic bread, 1 to 2 inches wide
• 3 tbs olive oil
• Kosher salt and cracked black pepper
• ¼ cup red wine vinegar
• 1 tbs drained capers
• 2 teaspoons grated lemon zest
• 1 head of garlic, roasted
• ½ cup extra virgin olive oil
• 1 cup finely diced red onions
• 5 assorted ripe heirloom tomatoes, halved or quartered depending on size and shape
• 1 red bell pepper, roasted, julienned
• 1 yellow bell pepper, roasted, julienned
• 1 cucumber, peeled, seeded and chopped
• 1 fennel bulb, quartered (optional)
• ½ cup pitted and halved Nicoise olives
• ¼ cup chopped fresh basil leaves
• ¼cup shaved Parmigaino-Reggiano cheese

1. Preheat the oven to 350 degrees
2. Roast garlic- Cut the top off the head of garlic off, drizzle with oil wrap in foil and bake for 40 minutes until soft
3. Roast fennel- Drizzle fennel with olive oil, wrap in foil and bake till soft. About 20 minutes
4. In a bowl, toss the bread with the 3tbs of olive oil and salt and pepper to taste. If possible, grill the bread for a few minutes until lightly toasted. Then spread bread on a baking sheet and bake for 3 minutes until slightly crisp. If you do not have a grill then bake the bread for 7 minutes. (The pieces should not be as crispy as croutons.)
5. In a large bowl, whisk together the vinegar, capers, zest and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated
6. Roast bell peppers- Place whole bell pepper directly over an open flame and turn ever few minutes until the skin is blistered and blackened. Then place in a bowl and cover with plastic wrap. Wait a few minutes then uncover and peel off the skin which should come off easily. Then slice into thin pieces.
7. Place the onion, tomatoes, bell peppers, cucumber, fennel, and olives in a serving bowl and toss with the vinaigrette. Adjust the salt and pepper.
8. Garnish with shaved cheese and serve. If you prefer a moister salad, drizzle with a little more extra virgin olive oil.
9. Enjoy, or as the Italians say GUSTARE~

(Recipe courtesy of Sur La Table)

Earth Day Revives Yummy Memories

(Picture courtesy of Daily Feed)

Happy Earth Day! Today I want to honor Earth Day by posting a recipe that is not only made with organic, seasonal, and local ingredients, but one that is very dear to my stomach. This recipe was shown to me 4 years ago by Chef Annie Somerville, in the back kitchen of Greens.

I had just finished culinary school at Tante Marie's and was beginning my externship at this well known and respected vegetarian restaurant in San Francisco. I was officially on the line and in charge of cold plates. This became the sandwich I lived for. Every lunch shift I worked, I prayed there would be enough leftovers for my fat face to devour. Eventually when I worked my way up to the hot plates, I made sure to prep 5 of these babies just before the lunch shift ended so leftovers would be inevitable. What else would you expect from me? The combination of roasted vegetables paired with the freshness of tomato, arugula and basil is perfection. My time at Greens may have been short, but it was much loved and well remembered, just like this sandwich.

*Tips- I often add avocado or shredded cheddar cheese to make it extra creamy and delish. This sandwich is definitely best served warm so make sure the grilled vegetables are hot and the cheese is melted when you prepare it.

Portobello Sandwich with Tomatoes, Roasted Onions and Basil Aioli

Makes 4 Sandwiches

What you need:

• Basil Aioli (recipe follows)
• Good Balsamic Vinegar or Reduced Balsamic Vinegar
• 1 Lb portobello mushrooms, stems removed and gills lightly brushed if dirty
• 1 large red onion, cut into ½-inch thick rings
• Garlic oil (mince a few cloves of garlic and cover them with olive oil)
• salt and pepper
• 4 round sandwich rolls or which ever bread you prefer
• 2 large ripe tomatoes, sliced
• A handful of arugula

What to do:

1. Make the Basil Aioli and set aside.
2. Preheat oven to 400 degrees
3. Brush the mushrooms and onions with garlic oil, sprinkle with salt and pepper, and place them on a baking sheet.
4. Roast for 10 min, turn over, and roast another 10 min or until completely tender.
5. Slice the mushrooms, toss with a little balsamic vinegar and season to taste.
6. Toss onions with salt and pepper and set aside
7. Slice and toast the rolls. Then spread both sides of the rolls with the aioli.
8. Place the mushrooms on the bottom of each roll, layer the tomatoes on top, and sprinkle lightly with salt and pepper. Then add the onions and top with arugula. Cover with the top of roll.
9. Chow down and enjoy~

Basil Aioli

What you need:

• 1 cup extra-virgin olive oil
• 1 cup basil leaves, packed
• 1 large egg yolk
• ½ tbs fresh lemon juice
• ¼ minced garlic
• ¼ teaspoon salt

What to do:

1. Place the oil and basil in a blender and puree. Put aside.
2. Add the yolk and a few drops of lemon juice to the blender. Begin to blend while slowly pouring the basil oil into the blender in a steady stream. When the mixture becomes thick add the rest of the lemon juice, garlic and salt.

Enjoy this sandwich and watch the academy award nominated film Food, Inc. for a guilt free and fun Earth Day!

Coachella spurs Health Nut

Returning from a 3 day binge of pizza, chicken wings, fries, bratwurst, burgers, tacos, and beer really brings a whole new truth to the saying, "You are what you eat". Yes, Coachella was amazing. Yes, I ate like a pig. Yes, I am paying for it now. And no, I don't think I'm alone.

As I have slowly begun to get my life and body back together, I felt it would be a good time to introduce the healthy side of Spoondles. Which means a new series called Health Nut. This particular series will be written by my sister who is currently attending Bauman College, a Holistic School in San Francisco and who graduated from Cal Poly with a BA in Nutrition. The series will feature delicious healthy recipes, the low down on the worlds healthiest foods and a variety of tips and tricks on how to improve and maintain a sustainable and health conscious diet.

Spring Quinoa Salad with Pink Tahini Dressing

This Colorful spring salad is jam-packed with minerals, vitamins, and phytonutrients. This is a nutrient dense dish meaning high proportion of nutrients to calories.

*Health Facts:

· Garlic, herbs, and kombu- booster foods. Provide the body with minerals and amino acids

. Quinoa- contains all nine essential amino acids and is a good complex carbohydrate. It doesn’t spike blood sugar like white rice. Contains fiber, vitamins and minerals.

· Beans and quinoa- great source of protein

· Olive oil, tahini, walnuts- Great source of essential Fatty Acids

Servings:12

Ingredients for Salad:

• 2 cups white navy beans, soaked overnight
• 4 cups water
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 inch piece kombu
• ½ tsp salt
• 3 Tbs olive oil, divided
• 2 cups quinoa, rinsed
• 3 ¾ cups water or vegetable stock
• ½ tsp salt
• 1 ½ cups fresh peas (about 1 ¼ lbs in pods), use frozen and thawed peas if fresh aren’t available
• 2 bunches asparagus, about 2 lbs, trimmed and cut inot 1 inch segments
• 2 medium carrots, small dice
• 1 large bunch chives, chiffonade
• 1 bunch fresh mint, chiffonade
• ¾ cup walnuts, chopped

Ingredients for DRESSING

• 3 medium garlic cloves, smashed and chopped
• ¼ cup tahini
• 1 small red beet, roasted, about ¼ lb
• 3 medium lemons, zested and juiced
• ¼ cup water
• ½ tsp salt
• ¼ cup olive oil

Procedure

SALAD:

1. Roast the beet ahead of time in a 400 degrees oven for about 1 hour. Peel and set aside.

2. Preheat the oven to 350

3. Add the navy beans to a pot with the 4 cups of water, garlic cloves, bay leaf, and kombu. Bring to a boil and then cover. Turn down the heat so that it is simmering cook for about 45 minutes, until tender but not mushy. When cooked, strain the beans and remove the garlic, bay leaf, and kombu. Set aside in a bowl and toss with salt and 2Tbs of the olive oil.

4. At the same time add the quinoa, 3 ¾ cups water of stock, and salt to a pot. Bring to a boil and then cover and reduce the heat to simmer. Cook for 10 minutes. Quickly add the peas to the pot and then return the lid. Cook for another 5 minutes. Turn off the heat but leave the quinoa covered for 5 minutes to steam. Transfer to a sheet pan and fluff with a fork. Allow to cool.

5. While the navy beans and quinoa are cooking, add the cut asparagus to a baking sheet. Season with salt and pepper. Roast in the oven until tender, about 25 minutes. When the asparagus is done, remove from the oven and toss with the remaining 1 Tbs of olive oil. Set aside to cool.

6. DRESSING: Add all of the ingredients, except for the oil to a blender. Blend until smooth. With the motor running on low, drizzle in the oil to emulsify. Taste and adjust if necessary.

7. In a large bowl combine the quinoa and peas, roasted asparagus, carrots, chives, mint, and walnuts. Toss to combine. Add the dressing and toss until the salad is coated. Before serving, gently fold in the navy beans, being craeful not to over mix so that they retain their color. Taste and season as needed with salt and pepper

8. Garnish with lemon zest

By Sita Lindner

Recipe courtesy of Bauman College

For those of you looking at this recipe and thinking, "ummm, a 15 ingredient recipe is not gonna happen... " I feel you. Just because your lazy doesn't mean you have to be unhealthy. Today I made my go-to immunity booster fave that is super quick, nutritious and delicious. I often make it as a side dish or add it to my pasta sauce for a healthy addition. The main ingredient is Kale, one of the best foods for your body. If you don't know what that is then click here because it's about time you do.

Caring Kale Recipe

Ingredients:

• ½ head of kale
• ½ of a lemon juiced
• 3 tbs olive oil
• salt to taste
• Spike seasoning (optional)

Procedure:

1. Wash kale, remove stems, and break up kale into smaller pieces

2. Add ¼ of water to a sauté pan over medium, low heat. Add kale and drizzle with olive oil then cover.

3. Sauté kale until leaves begin to wilt and soften (5-10 min). Add more water or oil if pan dries up

4. Add lemon juice and salt to taste

5. Sauté for a few more minutes until kale is tender and the seasoning tastes correct.

Serve and enjoy as the kale replenishes your body with goodness.

P.S. To all the Coachella-ers who brushed their teeth with beer, missioned it to Mickey D's for 3am fries and haven't had a vegetable in days, this is for you. I love you all!

P.P.S. Muse, LCD Soundsystem, XX, Hot Chip, Gorillaz, Jay Z. MGMT and Pheonix, you made my weekend!