Summer Chickpea Salad

 

This is one of my very favorite recipes, especially in the summer when almost all the ingredients can be picked up at my local farmer’s market. Full disclosure, this is not my own recipe, but reblogged from one of my very fav food blogs, How Sweet Eats. Jessica recommends the salad be enjoyed on bread but I love it so much, I eat it as a lunch salad by itself. It also maintains extremely well in the fridge as I usually make it on Sunday & enjoy throughout the week.

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

yields: serves about 4                          total time: 30 minutes

What You’ll Need: 

3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2-3 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

The How To:

In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. Separately, in a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving.

Check out How Sweet Eats for this recipe & many fantastic others!

Cheers!

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Risotto with Porcini Mushrooms & Peas

Happy Friday! I’m still loving my girl, Chrissy Teigen’s cookbook, Cravings. If you haven’t gotten it yet- you should. From page 1 you’ll be wishing you were a supermodel, who eats carbs and is married to John Legend. Man, some girls get all the luck.

If you’re in need of a delicious dish heading into the weekend, this risotto is la la lovely for a snuggled-in date night or impressing a group of your besties (either situation deserve a glass of wine, of course).

What You’ll Need:

2 oz. dried porcini mushrooms
2 cups warm water
3 cups low-sodium chicken broth
3 tablespoons unsalted butter
1 shallot or 1/4 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1 teaspoon kosher salt
1/2 cup frozen peas, thawed
1 cup shredded Parmigiano- Reggiano, plus more for garnish
freshly ground black pepper

The How To:

  1. Place the porcinis and warm water in a bowl & soak until soft, at least 1 hour and up to 4 hours. Remove the mushrooms, squeeze them so the liquid drips back into the bowl and strain the liquid through a piece of cheesecloth or very fine strainer.
  2. Transfer the strained soaking liquid to a medium saucepan, leaving behind any grit in the bottom of the bowl and add chicken broth. Warm the broth over medium-low heat until steaming and keep warm on a back burner.
  3. In another medium saucepan, heat 2 tablespoons of butter over medium heat. Add the shallot and cook until translucent (but not browned) about 5 minutes. Add the rice and stir, allowing to cook for 2 minutes. Add wine and salt and increase heat to medium-high and boil until the wine is mostly evaporated, 2-3 minutes.
  4. Return the heat to medium and using a ladle, add 1 cup of the brother to the rice; cook & keep stirring until the broth is almost all absorbed. Keep adding 1/2 cup of broth at a time, waiting to add more until most the brother in the pot is absorbed each time and cook, stirring occasionally until the rice is swollen and still very slightly firm in the middle. Overall this process is about 22 minutes. You may be left with a little broth you don’t use; traditionally risotto should be a little loose and saucy but how wet you want it is up to you.
  5. Stir in the peas and cook just long enough to warm them through then stir in the remaining tablespoon of butter, Parm and reserved chopped porcini.
  6. Divide risotto among bowls, garnish with fresh pepper and of course, a little more parm (because, cheese..) Enjoy!

Cheers,

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms & Goat Cheese

Happy Holidays, loves!

Anyone else in full winter mode? I’m craving cocoa, hearty food and just want to watch Christmas movies by the tree. A few weeks ago my friend instagrammed a picture of incredible gnocchi so of course I had to ask. She turned me onto Half Baked Harvest and now I’m so obsessed! The recipes on Tieghan’s blog are incredible!

Today I’m re-blogging:

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms & Goat Cheese
(because you need this in your life)

What You’ll Need

Gnocchi:

1 cup of mashed sweet potato
1 cup pureed burrata cheese  (I mixed whole milk with burrata)
2 large eggs
1 teaspoon kosher salt
1/4 cup fresh parmesan, grated
3-4 cups all-purpose flour

Brown Butter Balsamic Sauce + Mushrooms

1 1/2 pounds cremini mushrooms, sliced
6 tablespoons butter
2 cloves garlic, minced or grated
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1/4 cup balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon salt
4 ounces goat cheese, crumbled

How To:

Gnocchi: Mix mashed sweet potato, pureed burrata, eggs, salt and parmesan together in a large bowl. Add 2 1/2 cups of the flour and mix well with your hands. The dough should be very sticky. Add another half cup of flour and mix in. You want the dough to still be pretty sticky, but sturdy enough to shape into a ball. If it’s not, keep adding a little flour at a time until you can get a soft dough that will be rollable.

Spread some flour on a large work surface. Section off the dough into several smaller spheres. Take one piece and roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the width of a fork. Dust the gnocchi with a little flour and press the tines of a fork into each individual piece. This create ridges for the sauce to stick. Repeat this process with the other piece of dough and place the gnocchi on a large plate, cover and set aside. *Note: this dough freezes extremely well!

Bring a large pot of salted water to a boil.

Mushroom & Brown Butter Sauce: In a medium skillet over high heat, add 4 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer but do not stir. Let them sizzle until they have caramelized on the bottom, approximately 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper to taste. Continue to cook without stirring for about 5 minutes. Add the remaining butter and cook until it begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and rosemary and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce. Then stir and remove the pan from the heat and slide the mushrooms and sauce off to the side.

Add the gnocchi to the salted boiling water. Boil the gnocchi until they float, then remove them with a slotted spoon and add them right into the skillet with the mushrooms/sauce. Return the skillet (with the mushrooms and gnocchi) back to medium heat and allow the gnocchi to get a little crisp on each side (roughly 2 minutes per side). Stir the gnocchi into the sauce and mushrooms and serve, topped with crumbled goat cheese.

Enjoy!

What are some of your winter favorites?

Cheers!

Three Thrills by Thursday

Happy Thursday, babes! I honestly cannot catch a grip on just how quickly time is moving. Autumn is definitely settling in our here on the east coast and though it’s very welcome, I’m still holding onto hopes of an indian summer (preferably a weekend, mother nature, if you’re reading!)

First thrill this week is just an overall general update… My Mexico trip, for my dear friend’s bachelorette, will go down in history as one of the greatest trips of all time. See Instagram for Mexico photos as there are too many fabulous ones to post. Otherwise, see below for a quick insta- roundup.


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sneakily easy, yet beautiful, pie recipe that I cannot wait to share

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stunning cake from Kelsey Elizabeth Cakes for Lauren’s Kate Spade bridal shower

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our hearts ( & glasses) so full, celebrating our bride to be!

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so much fun at the Town & Country Polo Finals in Greenwich

img_2722stunning sunset from the harbor

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soaking in the last little bit of summer fleurs with these dahlias

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pre- regatta (cheers!)

My second thrill this week, admittedly, is something I’m a little late to the game for: Trunk Club. For those of you who are in my boat, Trunk Club gives you a personal stylist who, after getting to know your style, sends you a trunk of hand picked items. I was so skeptical because half the time I can barely pick out clothes for myself. Sara, my stylist, hit it out of the park because my trunk was amazing! I wish I would have known about this in college, too! I am so addicted and who doesn’t want to come home to a surprise new wardrobe every few weeks? Sign me up! If you’re interested, click here!

Lastly, I’m gushing over a beautiful, affordable new jewelry brand *heart eyes* Shashi. Based out of NYC, these pieces are great to pair with every day attire but also are great to dress up that LBD on date night. I love the tassels- they are so fun. I also love this line because they make awesome gifts.

Cheers!

Bacon, Egg & Cheese Pizza

Last night was one of those “aHA” moments. After work, I stopped at the market to pick up a few things. I was quickly distracted by the fresh mozzarella being made and thought a little breakfast pizza (yes, for dinner) would be the way to go. Little did I know that this would be the most delish dish I’ve ever made as I ran through the store grabbing a little bit of this and a little bit of that. If you like breakfast food (who doesn’t) & pizza (who doesn’t) you guys will love this.

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Bacon, Egg & Cheese Pizza
(obviously using my favorite cutting board!)

What You’ll Need:

 Stonefire Tandoori Naan in original (they come in packs of 2 if you want to double the recipe)
grated parmesan cheese
3 strips of bacon
fresh mozzarella (shredded would work, too!)
3 eggs
1 tbsp chopped chives
1 tbsp chopped green onion
arugula

The How To: 

1. Pre-heat your oven to 400F and fry bacon in large saute pan until crisp. Once ready, chop or break into pieces. Tip: When pan frying bacon, I usually like to let them cool on some paper towels to get all the grease off.
2. Place naan bread on a baking sheet with the bubble side up… place slices of fresh mozzarella on the naan and cover with freshly grated parmesan and cooked bacon
3. Crack the eggs on the pizza. Tip: the eggs will run a bit so crack them toward the center of the pizza and they’ll spread out on their own.
4. Bake for 12 minutes until the cheese is melted and the yolks are cooked.
5. Remove from the oven and sprinkle with chives, green onion and arugula.
6. Enjoy!

I love this because it was so quick and easy and would be great for brunch with friends (or your regular Tuesday night dinner !)

Cheers!

Spiced Hanger Steaks with Spring Quinoa Salad

Happy Wednesday!

I know I mentioned on my last post that I was so happy to be back but I spoke a little too soon, came down with a nasty bug and it knocked me off my feet for a few days. Glad to be back and share this incredible recipe with you guys. Let me first mention that I hadn’t even planned on sharing this recipe but as I made it, realized I couldn’t keep it to myself. I actually stumbled upon this recipe when I could not make up my mind what to have for dinner the other night. After some random Google searches, this recipe thankfully popped up from Buzzfeed. I quickly snapped what is probably the worst iPhone photo ever but I was so hungry, I couldn’t wait!

Spiced Hanger Steaks with Spring Quinoa Salad

Serves 4

Total cook time: 20 minutes

What You’ll Need:

¼ small red onion, thinly sliced (2 oz)
2 tablespoons red wine vinegar
salt & pepper
1 cup quinoa, rinsed
1 pound hanger steak, cut into 4 pieces
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
2 tablespoons, plus 1 teaspoon olive oil
1 cup sugar snap peas, sliced (I actually added more,I love snap peas!)
2 ounces feta, crumbled

The How To:

  1. Toss the red onion, vinegar, and 1 teaspoon salt in a medium bowl. Let sit, tossing occasionally, until softened, about 15 minutes.
  2. Meanwhile, cook the quinoa in a pot of salted boiling water until just tender, 10 to 12 minutes. Fluff with fork. Note: When cooking quinoa, I like to use half water, half stock to add a little flavor. In this recipe, the cup of quinoa calls for 2 cups liquid, so I used 1 cup water & 1 cup beef stock.
  3. As the quinoa cooks, make the steak. Season the steak with the cumin, coriander, and 1 teaspoon each salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side 
for medium-rare. Let rest for 5 minutes then slice.
  4. While the steak rests, add the peas, feta, cooked quinoa, and the remaining tablespoon of olive oil to the onions and toss. Serve the steak over the quinoa salad.
  5. Enjoy!

via Buzzfeed

I promise you guys will LOVE it!

Cheers!

Whipped Goat Cheese with Warm Vanilla Berries on Toast

As promised, I’m back to bestow one of my new favorite recipes onto you. Whipped goat cheese with warm vanilla berries on toast. I’ve posted a few recipes from Seriously Delish but this one is fantastic. I love recipes that look and taste like you’ve been slaving away in the kitchen but in reality, are quite simple. This is a perfect breakfast treat, especially when hosting.

What you’ll need:

6 oz goat cheese, at room temperature
2 tablespoons half-and-half
1 1/2 cups fresh strawberries, hulled & quartered
1 cup fresh blueberries
2 tablespoons waters
1 tablespoon honey
1 vanilla bean, split, with seeds scraped out
pinch of salt
4 thick slices whole-grain bread
fresh mint for garnish

The How To:

1. Add goat cheese to the bowl of a food processor and pulse until crumbly. Continue to blend for 1 minute. With the stream on, add the half-and-half and blend for another 1-2 minutes. Puree until creamy and no large crumbles remain, about 2-3 minutes.

2. Add strawberries, blueberries, water, honey, the seeds scraped from the vanilla bean, the actual vanilla bean, and salt into a small saucepan. Heat over low heat until simmering, stirring occasionally. Continue to cook over low heat until the berries soften and become a bit syrupy, 2-3 minutes. Turn off heat & discard the scraped vanilla bean.

3. Spread 2-3 tablespoons of the whipped goat cheese onto each slice of toasted bread. Spoon the warm berries over the top and garnish with fresh mint leaves.

For more fantastic recipes, jump over to How Sweet It Is. Even if you aren’t kitchen savvy, you’ll be drooling over her fantastic food photography.

Cheers!