Recipe: Super Simple Summer Salad

Food

One of the things I’ve missed most about living in a pandemic is going out to eat. I am a self-confessed food snob and there’s nothing I love more than a delicious meal served in a special restaurant. I also have so many friends in the restaurant industry and I hate to see them struggle.

At the same time, I do have a renewed relationship with my kitchen. Prior to the pandemic, cooking had really fallen off my to-do list. It had started to feel impossible. But with this new slow pace of life and nowhere else to go, cooking has become my renewed outlet. It’s funny, I’ve realized it’s like any habit. If you cook at home consistently it just becomes easier, quicker, and more fun. But cooking and food are also all about sharing. I’ve shared a lot of my cooking adventures during quarantine on Instagram – and you may have seen the recipe for the only cake I’m baking while we stay at home.

Today I have a deliciously easy summer salad recipe for you. You can throw it together in no time and it’s a perfect complement to virtually any other dish – grilled chicken or fish, burgers, pork chops, pasta. It’s light and fresh and delicious on hot summer nights (or foggy ones as is most typical in San Francisco this time of year). I hope you enjoy it as much as I do!

Sugar Snap Pea and Fava Salad with Buffalo Mozzarella
adapted from Cook Beautiful by Athena Calderone

Ingredients:
2C sugar snap peas, trimmed and blanched
1.5C fava beans shelled and blanched
Thinly sliced spring onion or shallot (I had a shallot on hand)
Fresh mint, roughly torn
Fresh basil, roughly torn
1 lemon, zest and juice
1.5T champagne or white wine vinegar
Olive Oil
1 Ball buffalo mozzarella
Flaky sea salt and pepper

Directions: Toss together the sugar snap peas, fava beans, mint, basil. Feel free to toss in any other greens you might like – arugula for spice, spinach for sweetness. Whisk together a quick dressing with thinly sliced shallot, champagne vinegar, lemon juice, olive oil and salt. Toss to coat the salad with dressing, tear mozzarella into chunks and scatter through. Sprinkle with lemon zest, a touch more flaky sea salt and pepper before serving.

If you like the look of this salad here’s a link to the cookbook it came from. In fact, here are all the cookbooks I’ve been returning to during Shelter In Place.

SHOP MY GO-TO COOKBOOKS

Simple Beautiful Food

Whole Food Cooking Every Day

Shop now

photography by seth smoot

A Tasty Easter Carrot Dish for Your Little Bunnies

Recipes

If, like me, you’re feeling a little behind the Easter eight ball, (yeah it’s coming up this weekend – I forgot too), you still have time to whip up a fun bunny-fest.

While I wasn’t really planning on doing much for Easter, my girl Cassandra’s Easter tabletop has me inspired to get my act together. This lovely little roasted carrot recipe also looks like it could be a real crowd pleaser.

RECIPE: BURNT CARROTS
(recipe from Simple Fare by Karen Mordechai)

Ingredients
2.5T olive oil
2.5T maple syrup
pinch of sea salt
6 bunches of baby carrots (about 30 small), scrubbed
25g parsley leaves
Labneh
Pistachio dukkah

Directions
Preheat the oven to 260C. Line a baking sheet with parchment paper.
In a large bowl, stir together the olive oil, maple syrup and salt.  Add the carrots and toss to coat. Spread the carrots in a single layer on the prepared baking sheet, top with half of the parsley and bake for 10-12 minutes, watching to ensure that the carrots char but do not burn too much.

Spread the labneh on a platter using the back of a spoon. Rest the carrots atop the labneh and top with dukkah and remaining parsley. Sprinkle with pinch of black salt.

Labneh
2 ts fine salt
900ml full fat plain goats milk yogurt

Set super fine strainer over a bowl and line with double layer of cheesecloth. Stir the salt into the yogurt and scrap it to prepared strainer. Cover and refrigerate for 24h or until the labneh has reached the desired consistency.

Add a good spring cocktail,a classic deviled egg and maybe our most popular dessert of all time and I’ll call that a good party!

imagery and recipe adaptation by sanda vuckovic

3 Spring Pasta Recipes to Try This Week

Recipes

It’s been a little while since we talked food around these parts, but I suspect you all still like to eat, yes? Me too. And preferably not leftovers off of my toddler’s plate. I firmly believe there is nothing better than enjoying a meal made with fresh, in-season ingredients. Farmers’ markets are now brimming over with some awesome spring produce so this is the time to take full advantage. With Memorial Day Weekend coming up I know we’re supposed to be focused on all things grilled, but really, how exciting does a charred piece of meat ever get? I’d turn to a lovely meal of fresh pasta any day of the week. So I’ve gathered three spring pasta recipes that you can either whip up for a weeknight dinner or even serve over Memorial Day – very European style (yes, I realize Memorial Day is a very American holiday, but I’d always rather be in Italy so pasta it is!).

Bucatini with Zucchini, Olives & Macadamia Nuts: While it might sound a little odd to put macadamia nuts in with pasta, their rich fatty texure and smooth flavor can mimic pine nuts and works wonderfully. I love the addition of big salty olives to this dish. If you can find early season tomatoes, go for it, otherwise just skip ’em.

Ingredients for basil pesto:
1 large bunch of basil
1-2 cloves of garlic
40g pine nuts
30g Parmesan, finely grated
freshly ground black pepper
a small pinch of freshly grounded sea salt
50-60ml of good quality extra virgin olive oil

Directions
Place basil, garlic, pine nuts in the food processor bowl first. Whizz until fine and then add the rest of the ingredients: grated Parmesan, salt, pepper and olive oil and mix them all together with a spoon.

Ingredients for the pasta:
350g fresh pasta – I love a local whole wheat bucatini made by Bay Area-based The Pasta Company
4 zucchini
200g green olives
200g yellow tomatoes
100g macadamia nuts
a handful or two of pine nuts
good quality olive oil
a handful of grated parmesan
fresh basil leaves

Directions
Boil the pasta in lightly salted water with a spoonful of olive oil. Drain, pour some cold water through it and place back in the pan. Add the pesto and mix it in well so it covers the whole pasta. Pour some oil in a pan, heat it up and add sliced zucchini, cook until just softened. Add them to the pasta and heat it up slightly. Take it off the heat again and add the rest of the ingredient: olives, halved tomatoes, macadamia and pine nuts. Sprinkle with some grated Parmesan and fresh basil leaves.

One-Pot Spring Pasta with Smoked Salmon: This dish evokes the flavors of blinis with smoked salmon and sour cream, but this time over pasta instead of a tiny canapé! Peas and asparagus lighten and brighten things up. I’m into it.

Ingredients
12 oz. linguine or other long pasta
3/4 tsp. kosher salt, plus more
1 bunch asparagus (about 1 lb.), trimmed, cut into 1″–1½” pieces
1 lb fresh peas shelled (or 1 (10-oz.) bag frozen peas)
4 Tbsp. cold unsalted butter, cubed
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1/2 cup sour cream, divided
1 1/2 tsp. freshly ground pepper, plus more
6 oz. smoked salmon, sliced into ½” strips
1 cup basil leaves

Directions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.

Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/4 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).

Divide pasta among bowls. Top with salmon, basil, and remaining 1/4 cup sour cream. Season with lots of pepper.

Penne Pasta with Ramp* Pesto, Peas & Walnuts: This recipe is full of bright fresh flavors including wild ramps, lemon and chile flakes (if you like heat). It’s most likely what will be on my plate tonight!

Ingredients

Fresh penne pasta
1/2 C sugar snap peas
1 package pea shoots
lemon
Ramp pesto
grated parmesan
walnuts
salt and freshly ground pepper
olive oil
chile flakes

Directions

Bring a pot of salted water to boil. Add the pasta and cook until al dente, 5 minutes or according to the package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Meanwhile, trim the sugar snap peas, removing the strings and cut the sugar snap peas in half. Coarsely chop the pea shoots. Cut the lemon into wedges for serving.

In deep sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the sugar snap peas and sauté until nearly tender-crisp, 2 minutes. Remove from the heat and set aside.

When the pasta is ready, add it to the pan with the sugar snap peas, along with the pesto, half of the cheese, and the reserved pasta water. Toss over low heat until the cheese has melted, 1 minute. Fold in the pea shoots last. Season to taste with salt and pepper.

Heap the pasta on plates and sprinkle with some of the remaining cheese, the walnuts, and chile flakes, if you like. Serve warm, with the lemon wedges for squeezing.

* Wild ramps are in season this time of year. They are kinda like a cross between a spring onion and fresh garlic. Simply substitute ramps for basil in the typical pesto recipe (and skip adding additional garlic) and you’ll get a really bright flavorful sauce.

Do you have a favorite spring pasta recipe?

For more spring meal inspiration, CLICK HERE. If classic Memorial Day recipes are more your thing, CLICK HERE. And if you need cocktail ideas, CLICK HERE. This one is my very fave.

photography & recipes via bea’s cookbook, epicurious and good eggs

Six Picture Perfect Margaritas for Cinco de Mayo

Entertaining

Well hello there, May 1. And just like that, another month is upon us. Thankfully, May welcomes us with one of the very best days of the year – Cinco de Mayo – and it is just 5 days away! If you haven’t previously noticed, I thoroughly enjoy all things pertaining to tequila. I don’t think I’ve ever met a margarita that I don’t like. Ok correction – any that come out of machine are really bad. But that’s because it is SO easy to make a really good margarita at home.

To ensure you’re fully prepped for this Saturday, I’ve rounded up my favorite margaritas from over the years and a couple recipes from friends.

Most likely our most popular margarita recipe to date, the Grapefruit Margarita is as delicious as it is pretty.

If you want a margarita with a little sweet and a little spice, you’ll like the Tiki Rita. It’s got a few more ingredients than the tried and true, but it’s worth the fuss.

If you’re one of those people who only drink margaritas blended, I will forgive, but you must at least make your own. This Slushy Coconut Mint Margarita should immediately transport you to preferred tropical location.

The Coralina Margarita combines a margarita with my other favorite thing – red wine! This margarita recipe was created by Riesler Morale, a mixologist from Mexico City and offers a touch of sweetness with simple syrup and a sugared rim.

I wouldn’t think to add veggies into margaritas, but this Garden Margarita by my friend Ashley at Craft & Cocktails adds fruity and herbaceous notes with Earl Gray tea and apricot liqueur. This would be a good option for someone who thinks they don’t like tequila.

This cocktail is technically a Paloma – which mixes a larger proportion of grapefruit juice with tequila – but I’m throwing it in here just to mix things up. And this one, by Sugar & Cloth, adds a kick with jalapeno simple syrup!

As a little bonus recipe, I also wanted to share an option for the tequila averse among us. I got your back pregnant mamas (or perhaps you want a Cinco de Mayo option for the kiddos). This Pineapple Mint Agua Fresca recipe is sure to be a winner.

What are your Cinco de Mayo plans? Since it’s on a Saturday this year, we can really celebrate from sunup to sundown. Though I wouldn’t recommend starting your margaritas quite that early. But I’m all for breakfast burritos!

If you need some tacos to go with your margs, CLICK HERE for the perfect recipe.

11 Meals that Only Need One Bowl

Entertaining

We all know that as life gets busy it can be really easy to skip a home-cooked meal. From Postmates to drive-throughs there are a million ways to get a quick bite. But you sacrifice so much when you take the easy way out. It costs way more money and usually is way worse for your health. So even as I’ve been swamped with projects of late, I’m staying committed to eating at home. How? Enter the one-bowl meal. A one-bowl meal is the perfect busy person solution. You just make sure your refrigerator (and pantry!) are crammed with ingredients, make sure your spice cabinet is stocked and you can reach in and whip up any one of these bowls for virtually any meal. They’re really all-day friendly. I recently made this delicious bowl that’s now on heavy rotation, but I’m also constantly pinning new ideas. The following 11 one-bowl meals are on the top of my must-make list for the rest of the month. I’m confident these will keep me and the fam well-fed until May.

For all the avocado toast lovers out there, why not eat it in bowl form?! This salad combines some yummy bread chunks with avocado, but adds pickled shallots, toasted seeds and feta. Definitely next level. I’m all over it. The recipe is here.

When in doubt, put an egg on it. That is my mantra when it comes to one-bowl meals. When it’s a Turkish egg drizzled in a spicy butter sauce I’m jumping for joy. This bowl is in the detox vein but gives you some full-fat goodness that will keep you satiated for hours. She’s real purdy too. The recipe is right here.

Seeds toasted with Tumeric give this chickpea salad a hearty, Moroccan vibe. I’m into it.

This recipe for overnight oats is one part breakfast, one part lunch. Yes, it’s foundation is oats – traditional breakfast fare, but the addition of miso-braised kale and scallions and furikake season takes it to a savory place that’s perfect for lunch. But then you also add a soft boiled egg so really, I think this dish is one of those any-meal types. Regardless its beautifully delicious and possibly want I’m going to make tonight! Deets are here.

Bowl recipes typically include super ingredients and this one features a motherlode. Quinoa, kale, spinach avocado, almonds, coconut oil, sprouts and of course an egg. They call it a Green breakfast bowl, but this just might be what I’m having for dinner tonight!

This salad recipe had me at halloumi cheese. Have you ever had it? It’s this kinda soft, kinda firm squicky greek cheese and I.love.it. Fried halloumi combined with lentils, cucumber, and some charred tomatoes sounds like the perfect combo to me.

Smoothies are a no-brainer for breakfast, but if you want to take a little more time to slow down, set some intentions, or simply scroll Instagram for a few minutes, a smoothie bowl is a perfect solution. A smoothie bowl lets you add all kinds of favorite toppings. You’d be amazed how much more mindful you are when you actually have to chew. Check out this recipe from the Apt34 archives right here.

I love any recipe that includes smoked salmon but when you add dukkah – my favorite spice blend du jour – things get really delicious. This is the perfect dinner salad idea. Hearty, flavorful and pretty too.

Sweet spring carrots are now popping up everywhere. This lovely carrot ribbon salad with orange tahini dressing would be the perfect light lunch. Get the recipe here.

Have you ever seen a prettier smoothie bowl? I love the idea of dressing up a green smoothie with toasted seeds, berries, kiwi and mint. I’m confident mine won’t look as gorgeous as Gather & Feast’s, but I’m ok with that.

Chickpeas are a reoccurring star of these bowls, but it makes sense – they’re just so versatile. Packed with both fiber and protein chickpeas take on virtually any flavor profile you assign them. This Moroccan spiced chickpea bowl adds garlic, chili powder, cumin, turmeric and garam marsala for Moroccan flare. Cucumber and good greek yogurt counterbalance with some coolness. And the combo is just delicious.

For even more easy healthy recipe ideas, CLICK HERE.

Recipe: Healthy Mushroom Spinach Egg Skillet

Entertaining

As my son about to turn three, it’s an obvious time to reflect on how I’m doing after three years of motherhood. Emotionally, mentally, physically. Because being a mama is the freight train that everyone can warn you is coming, but you have no idea what that means until you feel the full impact. And of course, we’re constantly bombarded with “the look how she bounced back in six weeks” narrative. Puh-lease. But there are a lot of things mothers can do to help take care of themselves which is why I’m thrilled to be partnering with Atkins to share a healthy recipe from their new lifestyle book, Atkins: Eat Right, Not Less.

I’m the first to say I did not bounce back from having a baby in six weeks. Nor six months. And if I’m honest even after nearly three years, I’m still very much a work in progress. And I was incredibly healthy and fit going into motherhood. But I do not feel like I have a fully functional, fit and ultra-healthy post-partum body – not the one I had when I became pregnant. But I’m determined to do something about it. While I’ve upped my fitness regime some, I know ultimate health comes from what you put in your body. I’ve been documenting my attempts to return to the kitchen of late. But I’m particularly excited to have a book like Atkins: Eat Right, Not Less as its packed with really delicious, and importantly for this busy, tired mom, really quick recipes that are low carb, low sugar and packed with healthy vegetables – just in time for spring.

As I flipped through the lifestyle book, a ton of recipes jumped out at me. Cauliflower Bisque, Green Goddess Salad with Shrimp & Lemon Tahini Dressing and Chipotle Lime Zucchini Crisps sound particularly good. But I stopped at the Mushroom Spinach Egg Skillet because a) I already had every single ingredient in my fridge, b) I love recipes that I would gladly eat for breakfast, lunch or dinner and c) I am a sucker for a one pot meal.

This dish delivered on its promise. It was super easy to make, packed with great flavor and totally guilt free. I would only maybe add a little sriracha for an extra kick. I know that if I focus on these nutrient-rich, low-carb recipes and put my beloved pasta on hiatus, I can get back the vibrant, healthy body I still miss. Or at least I can have a lot of delicious fun trying! Keep scrolling for the complete recipe below.

RECIPE: Mushroom Spinach Egg Skillet

Ingredients
Olive Oil spray
1lb baby spinach or spinach leaves, chopped
1lb button or cremini mushrooms, thinly sliced
1/2 small yellow onion, finely chopped
3 small garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
¼ teaspoon freshly ground nutmeg
1/3 cup heavy cream
4 large eggs
1/4 cup grated Parmesan cheese

Directions

Coat a large skillet with olive oil (spray if you have it) and place over high heat. Wilt the spinach in batches (I also added kale to my version to beef up the chewiness of the dish) cooking each batch 1-2 minutes and transferring to a bowl as you work. Coat the skillet with the olive oil spray again and add the mushrooms, onion, garlic, salt, pepper and nutmeg.

Cook 4-5 minutes, stirring often until the mushrooms and onions soften. Return the greens to the skillet and stir well. Turn the heat to low, and stir in the cream.

Using a wooden spoon, make four wells in the vegetable mixture to hold the eggs. Crack the eggs into the wells, and cover. Cook on low for 3-4 minutes. Sprinkle with the cheese and cover, cooking for another minute or two until the cheese is melted and the egg whites are cooked through.

Spoon out an egg and the veggie mixture its nestled in and serve in a soup plate. Repeat with the remaining eggs and enjoy!

For our archive of healthy recipes, CLICK HERE.

For more of my experience with motherhood, CLICK HERE.

This is a sponsored conversation written by me on behalf of Atkins. The opinions and text are all mine. All thoughts and opinions are 100% my own. Thanks for supporting collaborations we’re excited about and that have kept Apt34’s doors open.

The Perfect Spring Cocktail Recipe

Entertaining

It’s the first day of spring which means it’s time to celebrate! I might have done a little too much celebrating for my friend’s birthday last night which is why this post is coming at you at noon, but better late than never. Last week I shared my new favorite recipe, the ultimate crowd pleaser Chilaquiles Verde. If you missed it, (and the huge sneak peek of my kitchen!) click here. Today we’re back with a spring cocktail also straight from the Doña Tomas brunch menu. This one is a perfect refresher to usher in the new season, but it comes with a little kick that is guaranteed to impress your friends. But really any cocktail novice can knock this baby out. I give you the Celorita.

Now, she’s a little herbaceous, a little spicy and most importantly, incredibly delicious. Mezcal adds an additional depth of flavor and a touch of agave offers the perfect hint of sweetness. And I think her happy green color is just perfect for spring. You could definitely pair this cocktail with food or simply enjoy one on the first semi-warm day of the season (I’m counting down, aren’t you!). No matter when or where you decide to mix up a Celorita, you’re definitely going to want to give this baby a try.

RECIPE: THE CELORITA

Ingredients
6 slices celery
2 slices cucumber
8-10 cilantro leaves
.5 oz agave
1.5 oz habanero infused vida mezcal
1 oz pineapple juice
1 oz lime juice
slice of cucumber & chile salt for garnish

Directions
Muddle the celery, cucumber, cilantro, and agave in your cocktail shaker. Put your back into it a bit. Then add the vida mezcal, the pineapple juice and the lime juice and ice. Shake it like crazy, and strain over fresh ice garnish with cucumber dipped in chile salt

Dare you to ditch mimosas and serve this baby at your upcoming Easter brunches! Don’t forget to check out why I so love Doña Tomas here.

For our entire cocktail archive CLICK HERE.

How to Make Classic Mexican Recipes at Home

Entertaining

I know St. Patrick’s day is just days away, but I’m not really a beer drinker (mama likes wine), nor am I a huge fan of soda bread, corned beef or shepherd’s pie. But that doesn’t mean I don’t want to be able to cook some crowd-pleasing celebratory food! I just choose to get a little more multi-cultural with it. Case in point, my love of all cuisines Mexican. Mexico has a special place in my heart – I travel there frequently and was married there. Living in San Francisco, I indulge in good Mexican food on the regular. But when cooking at home, I rarely branch out from a taco. So when Dona – of my favorite restaurant Dona Tomas fame – offered to teach me of few of her amazing Mexican recipes, I jumped at the chance to learn. And I’ve got a guaranteed crowd pleaser for you today.

Dona has taken culinary journeys through multiple regions of Mexico over the last 20 years, gathering inspiration and insights from the wide variety of local cuisines. She’s also worked with a variety of chefs like Rick Bayless among others, but when she asked what I wanted to learn to make I went with my gut – and it said Chilaquiles.

(ps, welcome to my kitchen!)

Now Chilaquiles certainly isn’t a fancy dish. Its origins basically come from having grabbed whatever was available in the cupboards and whipping up a meal – as it is with a many a provincial dish. Chilaquiles is also often considered hangover food (and it is rurl good for that). But really good Chilaquiles is a meal I’d happily eat for breakfast, lunch or dinner. It’s just so satisfying and when done right, extremely flavorful. As I learned from Dona – the secret is all in the sauce.

To make Chilaquiles Verde, the key is making the perfect Verde sauce. The ingredients are few: tomatillos, white onion, garlic, jalapeno chiles, cilantro and salt. But the key is soaking the tomatillos overnight to release their skins and their flavor. Then you want to cook the sauce down to get all the flavors to meld before you blend it smooth.

Dona shared a few secrets to making the perfect scrambled egg. She oils her pan with a high-heat oil (grapeseed is great) does not add water or milk and simply keeps the eggs moving in the hot pan. Dona’s number 1 tip: do not overcook the eggs! They should be a little underdone as they’ll keep cooking even out of the pan. Keep scrolling for the complete Chilaquiles Verde how-to below.

DONA TOMAS’ CHILAQUILES VERDE
Sautéed tortilla chips in tomatillo sauce with eggs and cheese
Serves 4

Ingredients
3 cups tomatillos
1/2 white onion sliced
2 cloves garlic
1 to 1 1/2 jalapeno chiles, stemmed and halved
1/2 bunch of cilantro, roughly chopped
1 T salt
10-14 oz tortilla chips
1 cup shredded mild white Mexican cheese
2 T butter
8 eggs beaten (scramble after you prepare the chilaquiles)
kosher salt

Garnishes
1/4 cup thinly sliced white onion
1/4 cup crumbled queso fresco
1/4 cup chopped cilantro
1/4 sour cream or creme fraiché ( thin it with a little milk so you can drizzle it)

To make the sauce:

Combine tomatillos, onion, garlic and chiles in a saucepan and cover with water, bring to a simmer and cook until just softened ( about 15 min). Strain the solids but save the cooking liquid. Puree the solids in a blender with the raw cilantro and then add some of the (1 to 1 1/2 cups) liquid to thin it so it is pourable but not watery. Salt to taste.
Cool.

To prepare the chilaquiles:

Place a large skillet with about 2 cups of the tomatillo sauce and heat it, then add the chips and sauté for about 3 minutes or until they are coated in sauce. Add more sauce if they are too dry and cook a little longer. Then add the shredded cheese, stir and gently mix them. The chips should be slightly crisp but tender, and not soggy.

Remove from heat and divide the mixture onto four small plates. Scramble the 8 beaten eggs with the 2 T of butter. Salt to taste. Add the scrambled eggs to each plate and sprinkle with the onion, queso fresco, cilantro and drizzle with creme fraiché. Serve immediately.

This dish, while relatively easy, definitely gives me a little swagger in the kitchen. I can whip it up for my family (or finally have friends over!) and know I can makes some truly delicious and enjoy the process while I do it. If I close my eyes real tight I could also be on a beach somewhere in Baja.

And be sure to check back. Next up will be one of Dona’s famed cocktails.

For the rest of my favorite recipes, CLICK HERE.

original photography for apartment 34 by andrea posadas

How to Cook Healthy at Home

Entertaining

This post is in partnership with Macys. All thoughts and opinions are 100% my own. Thanks for supporting collaborations I’m excited about and that have kept Apartment 34’s doors open.

Now that fall is officially here, I’m sure your brain, like mine, as turned to all things cozy. And while that means piling on chunky sweaters and snuggly throws, it does not have to mean piling on unhealthy food. While summer is typically the “healthy eating” season, this fall I want to stay on the wellness train.

One easy place to do that is in the kitchen, so this month I’ve partnered with Macys to get the tools to eat clean and healthy at home. I’ve finally found my rhythm in the kitchen post-baby (it only took 2.5 years), but it feels so nice to be cooking again. I’ve been working on some week-night dinners that both my kiddo and the grownups can love and I’ve landed on a winner that I wanted to share with you. Keep scrolling to check out the recipe – and some more peeks at my finished kitchen!

Macy’s has the best tools to create creative, healthy meals every day. I recently snagged KitchenAid’s new Spiralizer, and I’m obsessed. I now have my eye on the vegetable sheet cutter, food processor, and the slicer/ shredder attachments to make the work quick and easy with an all-in-1 machine. It’s also helpful when cooking is both good for you and aesthetically pleasing. Cuisinart has every type of tool to outfit your kitchen to be a healthy mecca, but I’m particularly loving the new Cuisinart cookware sets with rose gold hardware. I now have my eye on some J.A. Henckels ceramic cookware set to help whip up any healthy meal I desire – the naturally nonstick surface cuts down on the need for excessive oil or butter. I also just saw that Crux has introduced a new Air Frier to create healthy fries or veggie chips – I’ve never tried that before but it could be perfect for a fall party.

But when it comes to weeknight dinner recipes, I want to achieve three goals: making something quick, make something healthy, make something delicious. While I’m a massive pasta lover, I’m going to try to keep my carbs to a minimum fall while also plotting ways to sneak veggies into a toddler’s diet. I think I’ve created a total win-win – a pesto “pasta” made from Zuchinni noodles with chickpeas for added protein and Ricotta Salata for a yummy salty touch. The toddler gobbles it up (especially impressed by the extra long zucchini noodles) and the husband loves it just as much. Better yet, it takes no more than 30 minutes to make. Final bonus: this recipe is also gluten-free. Continue to scroll to see how it all comes together!

RECIPE: Parsley Pesto Zoodles with Chickpeas and Ricotta Salata

Ingredients
Bunch of Zucchini Noodles (4-6 zucchini’s worth, depending on size)
Parsley-arugula pesto (see below for recipe)
Chickpeas
Ricotta salata
Lemon
Olive oil
Salt

Step 1: Make your Zoodles. This is super easy to do via the KitchenAid mixer instructions and their handy-dandy online videos at KitchenAid.com/quickstart

Step 2: Drain, rinse and soak your chickpeas. Pro-tip: remove the chickpea skins before sautéing, otherwise, they won’t crisp up.

Step 3: Bring a large pot of salted water to a boil. Blanche your zoodles, retaining a bit of the water from the pot, drain noodles and set aside.

Step 4: Heat 3 tbsp olive oil in a large pan over medium-high heat.

Step 5: Once hot, add chickpeas to the pan with the oil with a big pinch of salt. Stir to coat. Cook, tossing occasionally, until the chickpeas are just crispy, about 6 minutes.

Step 6: Lower the heat to medium-low, and add the blanched zoodles to the pan along with a good-sized blob of pesto and a bit of reserved pasta water. Toss until the zoodles are coated with pesto, then add one more pinch of salt and a squeeze of lemon juice. Toss once more, and adjust lemon juice and salt as needed.

To serve, plate your zoodles and serve with shredded or sliced ricotta salata over top.

RECIPE: Parsley Pesto

Ingredients

1 bunch Italian parsley
2-3 cloves garlic
1/2 C toasted almonds
1C parmesan cheese, grated
lemon
olive oil
Salt
Pepper

Step 1: Toast your almonds in a pan over low heat. Watch them closely to ensure they do not burn.

Step 2: Add parsley, garlic, almonds, grated parmesan, a pinch of salt and a bit of pepper to a food processor. Pulse until fine.

Step 3: Add a squeeze of lemon juice and then slowly add the olive oil as the food processor spins until you have a nice paste. Adjust seasonings to fit your taste.

(or if you’re feeling industrial you can use a mortar & pestle)

original photography for apartment 34 by andrea posadas

This post is in partnership with Macys. All thoughts and opinions are 100% my own. Thanks for supporting collaborations I’m excited about and that have kept Apartment 34’s doors open.

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