Posts tagged ‘pepper’

December 20, 2013

Baked Eggs on Gruyere Toast with Scallions and Black Pepper

This can be a beautiful, simple breakfast or brunch, dinner, or lunch. I love eggs. I love how they make just about anything a meal. This is best served on unevenly sliced, imperfectly perfect slices of sourdough or a nice, hearty artisan loaf. Since this dish is baked, it is easy to serve a large crowd (brunch party anyone?). This recipe will serve four people or two very hungry people.


4 slices sourdough bread, or artisan loaf of your choice (this dish would work with any kind of sliced bread)

4 eggs

4 slices of thinly sliced gruyere or any choice of choice (but the flavors of this combination are spectacular)

1 tablespoon of chopped scallions

Black pepper, as desired


Preheat your oven to 350 degrees. In a baking pan or dish, spray with PAM or cooking spray (I used coconut oil spray from Trader Joe’s but butter or olive oil would also work). Layer the sliced bread on the pan and top with the cheese and one egg per slice of bread. Let the toasts bake for 15-20 minutes until the whites are cooked and the yolk is baked to perfection (which means nice and runny to me but feel free to cook it to your liking). The eggs can also be poached and then placed on the toasts but I haven’t figured out the prettiest poaching method yet!



Top with scallion and black pepper to your liking.




September 24, 2013

Parchment Paper Salmon with Kale and Mushrooms

Parchment paper fish gives the best flavor and keeps all the moisture in the bag, which means it is delicious and amazing, and even better: easy.


1 serving of fresh salmon

1 cup raw kale, cut into bite size pieces with tough stems removed

1 cup baby portabella mushrooms. sliced

Sea salt, to taste

Freshly ground black pepper, to taste

2 wedges lemon

2 tablespoons your favorite white wine

1 teaspoon olive oil or truffle oil

Parchment paper


Preheat oven to 350 degrees. Assemble all ingredients except seasoning in parchment paper and wrap well.

Add the wine, oil, and seasoning last.

You can fold the inner and outer edges to create a packet. Don’t worry if the packet ends up opening because the ingredients will cook beautifully anyway. Add the wine, oil, and seasoning last.

This should take 10-12 minutes!





September 12, 2013

Fall Spinach Salad with Apples, Walnuts, Goat Cheese and Honey Miso Dressing

Sorry for my lack of posting my loves! I moved to Brooklyn two weeks ago and it has been pretty incredible so far. I am addicted to this salad, and I have made it numerous times since I have moved.

The miso honey dressing is what makes this salad extra special.



Thinly sliced cucumber, as desired

Thinly sliced apple, as desired


2 tablespoons crushed walnuts

1/8 cup crumbled goat cheese


Miso Honey Dressing

2 tablespoons olive oil

1 tablespoon miso paste

1 tablespoon honey

Juice from 1/2 lemon


Whisk all dressing ingredients together and add water if too thick. Drizzle over salad and toss.




August 12, 2013

Sweet Chicken Salad with Grapes and Walnuts

No mayo necessary.


1 cup chicken, roasted or rotisserie, chopped into bite size pieces

1/2 grapes, halved

1/2 cup walnuts, toasted and choppedĀ 

1 cup plain greek yogurt or plain yogurt

Freshly cracked black pepper and Pink Himalayan Salt, to taste

Lemon juice, optional


Toss all ingredients together and serve with some nice multigrain bread or romaine leaves.




July 11, 2013

Kale Salad with Balsamic, Nectarines, and Roasted Chicken with Pine Nuts

A must if you are a fan of the sweet and salty. With superfood kale, the flavors in this salad cannot be topped.


1/4 cup roasted chicken, I like Harvestland because the chicken is organic and antibiotic free, and if you want to make this a vegetarian salad chickpeas would be a good source of protein and fat

2 tablespoons balsamic vinegar

2 teaspoons olive oil

Pink Himalayan salt

Freshly cracked black pepper, to taste

2 tablespoons roasted pine nuts

1 nectarine, stone removed and sliced into small slices

2 cups kale

3 tablespoons blue cheese reduced fat crumbles, or tangy cheese of choice


Make sure ale is washed and dried, chopped into small bite size pieces with the tough ribs removed (they make for great juices so just freeze them). In a bowl, toss with balsamic and olive oil and season with salt and pepper. Massage the dressing into the leaves. Top with chicken, nectarines, pine nuts and cheese and toss. The salad marinates i the dressing and has great flavor after 10 hours of sitting in the fridge, A great make a night ahead for work the next morning kind of salad.





July 11, 2013

June 4, 2013

Greek Yogurt Egg Salad with Mustard and Dill

Be good to yourself. If you don’t take care of your body, where will you live? Kobi Yamada

This week has been a blur (when hasn’t my life been a blur lately?) but a pleasant blur. The weekend was fun and pretty packed. I watched Pitch Perfect with my best friend and we had some awesome cheeses (a pretty smooth mushroomy brie, the world’s oldest cheddar, and a strong blue cheese) from Di Bruno Bros, fresh summer fruits (gorgeous kiwi, ripe mango , and some awesome Cinnamon Olive Oil Chocolate Torte. It was a much needed break from the week with refreshing wine and laughs. Her beautiful cats always make me smile and so does she.


I went to Farmacia again on Saturday, for brunch this time, which is by far their better meal. so if you are in Olde City and want to have a great brunch, they have it. I had the crabmeat omelet with spinach, mushrooms, and tomatoes, and a side of aged cheddar grits with some hearty multigrain bread. The Farmacia brunch deal is pretty spectacular because there is half off drinks for the whole brunch menu, so it is a great time to get a five dollar mimosa, or in my case a Bloody Mary. Guys, I cannot stress to you how delicious this Bloody Mary was. It is not one of those drinks I order often so it was even more of a unexpected delight. I love savory drinks, and their signature Bloody Mary was the perfect blend of savory with spices and acidity. Sorry I didn’t take a photo before I gulped half of it down! I could not control myself, it was that good.


This egg salad recipe is fabulous. I made in in 5 minutes after a long day of yoga classes and feeling sore. I start strength training this week so I am upping my protein. This has the perfect tang from the Greek yogurt and the salty, fresh taste from the fresh dill herbs, and the kick from the mustard. Perfectly easy to make on a Sunday to make lunch for the week, easy to take to work or to the park, and no heating! Perfect for summer weather. How is it June?!


Serves 2

4 hardboiled eggs

4 tablespoons plain Greek yogurt

2 teaspoons or more, to taste of horseradish mustard, or mustard of your choice (Dijon would be oh so nice)

Freshly ground pepper, to taste

1 teaspoon apple cider vinegar

Pink himalyan salt, about 1 teaspoon

3 or 4 sprigs of dill. chopped


Chop hardboiled eggs finely or roughly, depending on how you like your egg salad. Top with yogurt and ACV. Add mustard and mix well. Top with spices and mix well. Spread on crackers or sprouted bread like I have featured here or great with romaine leaves.





May 14, 2013

Beet Chips with Coconut Oil

Trader Joe’s sells coconut oil in a can spray form. Needless to say it is now my go to spray item when it comes to cooking with oil. These beet chips are incredible. I ate two whole beets mindlessly even though it would be possible to eat more than that. These are incredibly easy with a mandolin slicer or a grater with a slicing attachment, which is what I have. It is no fancy thing, just a simple slicer I saw on sale at a Ross a couple years back. This is one of those tools that really give you value in your kitchen and since they are so inexpensive, I recommend picking up one that you will use through moves, through your twenties, through being a better cook. Even though I have only steadily been cooking for a couple months for myself, I have always had a deep love for all things edible. These were made on Sunday, my go to cooking day because usually time stops for me on a Sunday. I get maybe one day a week to sleep in and I usually choose Saturdays. This weekend is a different story though since I am upping up my yoga sessions and running for the 5k I have in June. I am not worried about the distance but it would be nice to run steadily. Running outside is a different matter and it takes some time for my knees to get used to concrete impact. I have a good friend’s early birthday on Friday so I will be spending some time at Franklin Mortgage and some other fabulous places in Philly, and the planner is filled to the brim with tasks to accomplish. I will be happy to breathe after these couple weeks are done and over with, which will be here faster than I know it. Here is the fabulous, easy recipe for you guys!


2 whole beets, cleaned well, dirt scraped off and the greens cut (save them for a smoothie or a juice!)

Coconut oil for spraying

Freshly cracked black pepper

Himalayan pink salt, to taste

Parchment paper


Preheat oven to 350 degrees. Slice beets with a mandolin slicer or thin slicer for thin slicers (these cook the best and are the most crispy). Lay the thinly sliced beets in a layer on parchment paper in a baking pan or cookie sheet. Lightly spray the beet chips with coconut oil or if you don’t have a spray lightly paint them with coconut oil. Top with pepper and salt and bake for 15 minutes or less depending on your oven. Keep an eye on these because they can burn easily!




May 13, 2013

Garlic Sesame Dressing with Truffle Oil

Silky garlic deliciousness. Mix it up in a glass jar and save it to use through the week on your salads or even on your proteins.


5 cloves or more of roasted garlic

2 tablespoons truffle oil

2 tablespoons olive oil

4 tablespoons water

1 tablespoon grainy mustard

Pepper, to taste

1 tablespoon black or white sesame seeds, toasted if you want more flavor


Shake it all up and pour on your greens or protein.


May 1, 2013

Roasted Garlic

Why have I not discovered this earlier?

The cloves are perfect and soft and sweet and incredible spread on everything from toast to crackers to dressings to marinades. I have made a dressing numerous times now with lemon juice, olive oil, salt and pepper, and garlic cloves mashed with a touch of mustard and some tablespoons of water.


3 whole bulbs of garlic of however many you want to roast

Salt, to taste

Pepper, to taste

1 tablespoon of extra virgin olive oil per bulb

Foil paper


Preheat oven to 350 degrees. Peel the garlic bulbs. Cut the top part of the cloves so that the tops of the cloves show. Place on foil paper and top with seasoning and oil. Wrap well with the foil paper and roast for 35 minutes or until the cloves are tender and soft.