i might have to try this

I stumbled across this recipe for baked feta -- such a simple concept but it looks absolutely delicious.  Read the full post and recipe here.

Photo and Recipe: Lottie + Doof

pizzazz

This is a pretty simple and light do-it-yourself pizza (no need to order in).

Whole wheat pizza crust (Whole Foods sells nice prepared frozen dough) brushed with melted butter (or olive oil if you prefer) and sauteed garlic -- topped with caramelized onions, Chanterelle mushrooms and Parmesan cheese. To finish I topped with peppery baby arugula (tossed in a bit of olive oil, s+p).

Served with herbs de provence roasted sweet potatoes and butternut squash. 

bi-rite

Bi-Rite Creamery = one of my absolute favorite spots in SF.   L-O-V-E.  

lazy sundays

I had an awesomely relaxing, do-nothing-at-all weekend -- definitely what I've been needing.  Feeling too lazy (and too cheap) to grab brunch on Sunday, so I threw together a quick and easy breakfast with what we had on hand. 

Soft scrambled eggs with herb goat cheese and roasted red pepper relish, arugula salad and whole wheat sourdough toast.  These flavors came together perfectly and really hit the spot!

Recipe --

Roasted Red Pepper Relish (makes about 2 cups)

3 tbl olive oil

2 14 oz jars roasted red peppers, rinsed, drained, chopped

1 1/2 cups chopped onions

3 tsp finely chopped garlic

4 tbl cider vinegar

3 tbl sugar

1/4 tsp dry mustard

1/4 tsp cayenne pepper

Heat oil in a large saute pan over med-high heat.  Add peppers and saute 2-3 minutes.  Next add onions and garlic and cook until onions are tender, stirring frequently (about 5 min).

Mix vinegar, sugar, mustard and cayenne pepper in a small bowl until sugar dissolves .  Add vinegar mixture to the saute pan with peppers and season with salt + pepper.  Continue cooking relish until all the liquid has evaporated, stirring frequently.  Cool at room temp.  And for a "smoother" consistency, pulse in a food processor.

This relish is also great as a sandwich spread and could even work as a bruschetta topping!

Recipe: Bon Appetit

dinner recreated

My take on the delicious "lasagna verde" I enjoyed at Chez Panisse on New Year's Eve.  I prepared a classical French Mornay (a.k.a cheese) sauce with gruyere and parmesan cheeses and layered it with whole wheat pasta and a chanterelle + spinach filling.  I decided to go with dry pasta rather than making my own -- much more doable for a weeknight meal -- but still really tasty!

produce a plenty

What to look for in the market this month: grapefruit, root vegetables, chicories, kumquats, fennel, sunchokes, pea sprouts, green garlic, blood oranges, collard greens, winter squash, Meyer lemons, radishes.

Photo: via CUESA

colorful combination

I love the way the colors and flavors came together in this refreshing winter salad of green leaf lettuce, shaved fennel, zucchini, cranberries, orange sections, fennel fronds and toasted pumpkin seed.

I made the dressing with a bit of fresh squeezed orange juice, rice wine vinegar, extra-virgin olive oil, dijon mustard, agave nectar, shallots and chive.

Really delicious combination.