Archive for the ‘Apps’ Category

Pico de Gallo

October 5, 2015

When you have too many tomatoes and are really in the mood to chop. 


6-7 romas, seeded & diced

1 green pepper, seeded & diced

1 small red or white onion, diced

1 jalapeno, seeded & diced

1 lemon, juiced

1 ime, juiced

1/2 bunch cilantro, diced



Prep the tomatoes and place in a colander over a bowl and cover in salt. Let it sit and drain for 30 minutes. 

Combine the all of the ingredients in a bowl and let it sit overnight. 


What the hell to do with radishes

August 10, 2014

Part of the WTF CSA? Series.

Radishes are hella-peppery all by themselves. I saw a recipe on Real Simple that had them sliced fresh and dipped in ricotta with EVOO. I decided goat cheese with honey was better. And it is.

Case closed.

Slice the radishes in half, dip in room temp growth cheese drizzled with honey.

Asparagus Gruyere Tart

October 6, 2012


Flour, for work surface
1 sheet frozen puff pastry, thawed
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus, trimmed
1 tablespoon olive oil
Salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush or spray with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.


Bullet Salsa

June 29, 2012

8 cherry tomatoes/1-2 Roma tomatoes
1/4 small onion
2 dorots of cilantro or 10 leaves of fresh
3 generous pinches of salt
1-2 cloves garlic

No Bake Peanut Butter Bites

April 29, 2012

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.


Single Serving Ready to Eat Chocolate Chip Cookie Dough

February 22, 2012

1 tbsp Milk

3 tbsp Flour

2 tbsp Sugar (white or brown)

1 1/2 tbsp Butter

Splash of vanilla extract

Pinch of salt 

1 T Chocolate Chips 

D-LICIOUS 250 calories per serving as shown.  Will update with a healthier version.  Update: there is no healthy good version.  Just eat the calories.  They’re worth it. 


Adapted from :

Santa Fe Quinoa Salad

February 6, 2012

Must try soon!


  • 3/4 cup quinoa (about 5 ounces)
  • 1 1/2 cups water
  • Kosher salt
  • 1 teaspoon cumin seeds
  • 2 tablespoons fresh lime juice
  • 6 tablespoons vegetable oil
  • Freshly ground pepper
  • One 15-ounce can black beans, rinsed
  • 1 small red bell pepper, finely diced
  • 1/2 cup finely chopped cilantro
  • One 3-ounce jar cocktail onions, drained and finely chopped
  1. In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
  2. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
  3. Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.


Shrimp & Quinoa Herb Salad

February 6, 2012

Tried this with all dried herbs and if I do that again I would back off on them by 1/3 at least.


  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 cups quinoa, rinsed and drained
  • 2 cups fresh orange juice
  • 2 cups water
  • Kosher salt
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1/2 cup pine nuts
  • 1 tablespoon white wine vinegar
  • 1 medium cucumber—peeled, halved, seeded and finely diced
  • 1 large beefsteak tomato, seeded and finely diced
  • 1/4 cup finely chopped basil
  • 1/4 cup finely chopped mint
  • Freshly ground black pepper
  1. In a medium saucepan, heat the 1 tablespoon of olive oil. Add the quinoa and cook over moderately high heat, stirring, until lightly browned, about 4 minutes. Add the orange juice, water and a generous pinch of salt and bring to a boil. Cover and cook over low heat until the liquid is absorbed, about 15 minutes. Fluff the quinoa with a fork and spread on a baking sheet to cool.
  2. Meanwhile, roast the red and yellow peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover and let steam for 10 minutes. Peel and seed them and cut into 1/4-inch dice.
  3. In a medium skillet, toast the pine nuts over moderate heat, stirring occasionally, until golden and fragrant, about 5 minutes. Transfer the pine nuts to a plate to cool.
  4. In a large bowl, whisk the remaining 1/4 cup of olive oil with the vinegar. Add the quinoa, peppers, pine nuts, cucumber, tomato, basil and mint and toss well, breaking up any lumps of quinoa. Season the salad with salt and pepper and serve.
Notes One serving 232 cal, 28 gm carb, 11 gm fat, 1.5 gm sat fat, 7 gm protein, 3 gm fiber.


Mini Deep Dish Pizzas

January 28, 2012

Would be great for entertaining and making a lot of variety. We just ate a whole muffin tin.

Crust: either whole wheat tortillas, wraps cut into circles (top of any glass works) or store bought/homemade pizza crust rolled out into circles to fit into a muffin tin.

Preheat the oven to 350. Lightly grease the muffin tin. Prepare the crust and put it in there.

Add desired ingredients such as sauce of your preference, toppings, and cheese of course.

Bake for 20 min (depending on crust choice) and enjoy!

Pictured is store bought pizza crust.

Avacado Salsa

January 5, 2012

My friend Teresa made this for our NYE party and it was an absolute hit.  Pretty sure I ate half the bowl.

1 – 16 oz pkg frozen/canned corn – cooked
1 can sliced black olives
1 red pepper chopped
1 sm onion chopped
5 garlic cloves – minced
1/3 c. olive oil
1/4 c. lemon juice
3 Tbl red or white wine vinegar
1 tsp slat
1/2 tsp pepper
mix and refrigerate overnight
cut and mix in 4 medium avocados before serving.  makes a party portion. 

serving suggestions: obviously with chips, over pork chops, as a side/topper to any mexican dish, over flank steak.