Arugula Spring Salad with Light Mustard Dressing

Spring is the time when we start to dive into Barbecues and cookouts, steaks and burgers. Nothing is as good with a heavy burger then a fresh salad, especially one with a light mustard dressing. This particular dressing is easy to make, lasts about a week in the refrigerator and has just a slight kick.

What You'll Need:

- 4 oz of Arugula (about half of a bag)
- 1 Avocado (diced)
- 2 Cucumbers (peeled and sliced)
- 1/2 pint of Grape Tomatoes
- 1/4 cup of freshly gated Parmesan
- Handful of

For the Dressing:

- Juice of 1 lime
- 1 tsp grain mustard (for the love of BBQ, don't use yellow)
- 1 tbs Olive Oil
- 1/2 tbs Sugar
- 1 tsp of Salt and Pepper


What To Do:

- Combine the ingredients for your dressing in a small mason jar, shake well. Refrigerate.
- Wash and dry your arugula.
- Dice the avocado and peeled cucumber.

- Combine in a large mixing bowl, dress and toss.
- Top with freshly grated Parmesan and Pine nuts.

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Grilled Marinated Flank Steak

It's the perfect time to start grilling, and though the usual fall backs are burgers, hot dogs and individual sized steaks, I think Flank Steak is a perfect substitute! This recipe is all about the marinade, so let it sit for a few hours or even over night, you'll get a much better result. 

What You'll Need:

- 2 lbs Flank Steak

- 1/3 cup Olive Oil

- 2 tbs cup White or Red Wine Vinegar

- 1/3 cup soy sauce

- 1/4 cup honey

- Salt and Pepper to taste

- 2 cloves garlic, minced

- 1 shallot, minced

- 5 sprigs of thyme

The longest part of this whole process is marinating this steak, and you don't need to do anything but score it, drop it in the marinade and go about your business. 

What To Do: 

- Score your Flank Steak, make sure the cuts aren't too deep and go across the grain. 

- Combine all of the ingredients for the marinade in a large ziplock bag. 

- Put the scored Flank Steak into the marinade and allow to sit for a few hours.

- Grill on a high heat for 4-6 minutes per side. 

- Remove from heat and allow to sit for about 6-9 minutes. 

- Slice against the grain, into strips and serve. 

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Grilled Asparagus with Soy Sauce and Parmesan Cheese

I love grilled asparagus, it's so fast and there's so much you can top it with. Perfect side for almost any meal! 

What You'll Need to Serve 4-5:

- 1 lb of Asparagus

- 3 cloves of garlic, roughly chopped

- 3 tbs olive oil

- 1 tbs soy sauce

- 1/3 cup of parmesan

What to do: 

I like to "marinate" the asparagus before i grill it for a few hours, it absorbs a bit of the soy sauce and softens the garlic. It's not a necessary step if you're in a hurry!

- Mix the garlic, oil and soy sauce 

- Marinate the washed asparagus for a few hours in the fridge

- Put the asparagus on a hot grill pan (cast iron works as well) and grill for approximately 5 minutes on a medium to high heat, turning every now and then.

- Top with freshly grated parmesan and serve. 

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Mushroom Ragu Over Pasta

Admittedly, I am very much a carnivore and the idea of a meal without some sort of meat being the main staple, isn't an easy one to swallow. However, this very delicious (and very vegetarian) Mushroom Ragu, served over your favorite pasta, is a nice and filling break from the usual fare. 

What You'll Need to Serve 4: 

- 10 oz Cremini Mushrooms, chopped into large pieces 

- 6 oz Shiitake Mushrooms, chopped to match

- 1 small onion, finely chopped

- 1 shallot, finely chopped

- 2 cloves of garlic, minced 

- 2 tbs olive oil

- 1 tbs butter 

- 1 cup vegetable stock 

- 1-2 tbs of chopped thyme 

- Pinch of red chilli flakes and salt/pepper 

- 2 tbs white wine (optional)

- 2 tbs of heavy cream (optional)

What to do : 

- Start by heating your olive oil in a saute pan or skillet (avoid non stick)

- Add in chopped onions and shallots and allow to cook through for 1-2 min

- Wait to add in the garlic until the onions/shallots have slightly cooked through. They will act as a bed for the garlic, preventing it from burning. 

- Add your mushrooms and saute for approximately seven minutes, until the liquid has evaporated and they are nicely browned. 

- At this point add in your seasoning (thyme, red pepper flakes, salt/pepper)

- Pour over the broth and wine. 

- Allow to simmer until liquid is reduced by about half. 

- If adding in heavy cream, add it in last and allow to cook for a few minutes. 

- Serve two ways, over pasta/rice or toss freshly cooked pasta straight into the ragu and use as a delicious pasta sauce. 

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Blood Orange Roasted Chicken

Citrus and chicken are incredible together, especially Blood Oranges, which have a more distinct flavor (and look). This dish is so amazing and so incredibly easy. A perfect garlicy, yet refreshing, pairing to kick up the usual bland chicken dish. 

What You'll Need to Generously Serve 5:  

- 3 1/5 lbs of chicken thighs and drums (bone in/skin on) 

- 5 blood oranges (3 for juice, 2 for cutting/baking) 

- 4 garlic cloves (mashed) 

- 6-7 sprigs of thyme, left on the stem

- 4 tbs soy sauce

- 2 tbs whole grain mustard 

- 4 tbs olive oil

- 2 tbs white wine 

 What to do: 

To make the Marinade: 

- Mash the garlic with salt into a creamy paste

- Add mustard, soy sauce, wine, orange juice, oil and thyme

- Transfer washed and dried chicken into a large freezer bag

- Toss with marinade and refrigerate for 4-8 hours 

To Bake: 

- Preheat the oven to 325 F 

- Line a heavy roasting pan with foil and place the chicken so it's not overlapping

- Pour the rest of the marinade over the chicken, cover with more thyme and cut up oranges slices

- Allow to cook for approximately 50-55 min, turning and braising occasionally

- After cooking, make an optional (thought most definitely recommended) gravy with the drippings and a few spoons of flour. Whisk over heat and bring to boil, until thickened. 

- Serve immediately or enjoy as leftovers!

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Blood Orange and Vodka Cocktail

With all the cooking we do, sometimes you need a creative and refreshing cocktail to help get you through the grueling hours in the kitchen (though let's be honest, I enjoy every second of it).  This one is simple and quick and oh-so-tasty.

What you'll need: 

-Juice of half a Blood Orange

- 2 oz Vodka

- 4 oz of White Sparkling Wine (I recommend the Verdi Spumante)

What to do: 

- Squeeze your orange juice, let it chill in the fridge with your vodka and wine. 

- Combine all three, top off with a slice of frozen Blood Orange and enjoy! 

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Mushroom Risotto

Before I ever made Risotto, all I heard was how intense and difficult the process was. Once I made it, i had no idea what those people were talking about. Don't get me wrong, this isn't like throwing water and rice in a pot and walking away, but it most certainly is not difficult. The main thing about Risotto is being prepared, especially if you've never made it! All your ingredients should be chopped, warmed up and ready to cook before the rice ever touches the pan.

Now, to be honest, I used a non stick pan and would probably recommend a stainless steel one. Risotto is cooked "low and slow." Low heat, lots of stirring and patience will allow you to create something totally amazing, even if your experience in the kitchen extends no further than microwave Mac and Cheese, I promise!

What you'll need: 

- 1 cup Arborio (or any short grain rice).

- 3 cups chicken broth (used Vegetable if going for vegetarian option). Reserve an extra 1/2 cup in case you need it. 

- 1/2 cup of white wine

- 2 shallots, diced

- 3 garlic cloves, minced

- 1 medium onion, diced

- 1lb Crimini mushrooms, diced 

- 2 tablespoons fresh thyme, chopped

- 2 tablespoons fresh parsley, chopped

- 1/2 cup of freshly grated Parmesan cheese (get the good stuff)

 - 3 tablespoons butter

What to do: 

- Heat the Chicken Broth in a sauce pan, and keep warm over a low heat.

- Heat 1 tablespoon butter in a pan, add in half your shallots, onions and garlic. 

- Over a medium high heat, stir until the onions turn translucent, about 5 minutes.

- Add in your mushrooms and allow to cook until browned. Stirring frequently.

- Season with salt and pepper and half of the herbs, cook through for 1 minute. 

- Set aside. 

- Heat a pan (the same one is recommended) on medium high heat.

- Add in oil, remaining butter, onion, garlic and shallots. 

- Cook through until translucent, about 5 min.

- Add the rice and stir quickly to coat with oil, allow to toast for about 1-2 minutes. 

- Add in the 1/2 cup of wine and allow the rice to cook through and absorb.

- With a ladle, add in 1 cup of the broth and stir until it has absorbed fully into the rice.

- Continue to do this until all of the broth has been absorbed. This should leave your rice creamy and ever so slightly firm. 

- Stir in your mushroom mixture, with the Parmesan cheese. 

- Sprinkle with the rest of the herbs and serve straight off the pan. 

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Caprese Salad with Kale and Walnut Pesto

I'll be honest, I bought too much Kale. But I wasn't about to let it go to waste! So, I made more pesto and used it over one of my absolute favorite fresh salads. As I mentioned in my last post, if you're adamant against using Kale, make Pesto with the typical ingredients of pine nuts and basil. 

What you'll need: 

- 1/2 serving of Kale and Walnut Pesto

- 4-5 pieces of fresh basil

- 8 oz. small mozzarella balls (bocconcini or pearline)

- 5-7 baby tomatoes 

- Parmesan Cheese (optional) 

What to do: 

- Slice the baby tomatoes and mozzarella in half, combine in a salad bowl. 

- Chiffonade your basil and sprinkle over the tomatoes and mozzarella. 

- Drop in a few spoonfuls of the Kale and Walnut Pesto and mix.

- Top with a few shavings of parmesan and enjoy!

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Quick Tip: How to Chiffonade Basil

Don't be intimidated, Chiffonading, as over the top as it sounds, is actually an incredibly simple technique used traditionally for Basil and other leafy greens.  It's easy to master and helps churn out delicious and good looking food (also it's a great way to impress people and make them think you can cook).

Start with washed and dried Basil, about 5-6 pieces so it's easy to roll. Stack on top of each other, with larger leafs underneath. 

Roll up your leaves lengthwise. 

With a sharp knife, begin slicing the roll perpendicularly, creating thin strips. The tighter the roll, the easier it is. Use on salads or in spreads! 

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Kale and Walnut Pesto

Kale is one of those foods that you either love or just haven't cooked properly yet. How can I make such an assumption? Three months ago I would have told you that I hated Kale and was more than ready for this "fad" to be over. 

Boy was I wrong. 

Pesto, typically, is made with pine nuts and basil. So if you're still not a Kale convert, use the same amounts of those ingredients to make the traditional, boring old pesto ;). 

What you'll need: 

- 1 medium bunch of Kale (think about two handfuls). Stems and center ribs removed. Also, I blanched mine to cut down on the bitterness. 

- 3 cloves of garlic.

- 1/4 to 1/3 cup of Parmesan (the good stuff).

- 1/4 cup of toasted walnuts.

- 1/2 cup of olive oil.

- 1 tbs of lemon juice.

- Salt and Pepper to taste. 

What to do: 

- Blanche Kale in boiling water for about 1 min. Drop into ice water to stop the cooking process and retain the integrity of the greens. 

- Dry very well in a kitchen or paper towel. 

- Combine ingredients in food processor, starting with Kale, Garlic, Walnuts, and Parmesan. 

- Pulse until coarsely chopped. 

- Add lemon juice.

- Turn food processor on and pour olive oil until smooth and pureed. 

- For use over pasta, save about a 1/3 cup of pasta water into the Pesto and mix. 

- Mix with your favorite pasta or spread on a piece of crusty bread and enjoy! 

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Braised Beef Over Papperdelle Pasta

Braising is, hands down, one of my absolute favorite ways to cook meat. It's a slow process, but, my god, does it produce the most fantastic flavors.

Traditionally, tough cuts of meat are difficult to work with. You either have to slice them thinly or roast them for a few hours, making your whole kitchen a steam room. Braising isn't a quick cooking method, but it allows you to keep the integrity of the meat, without chopping it into pieces resembling those in dog food.

This particular recipe is one of my favorites, with very little prep time, you can put this on the stove, stir occasionally every half hour or so and enjoy when done.

What you'll need: 

- 2.5 lbs of Beef Chuck (or any tough cut of beef) 

- 10 oz of mushrooms, Portabella or Crimini, diced

- 3 garlic cloves, diced

- 1 large tomato, diced 

-  2.5 cups of wine (Marsala or White, whatever you have on hand)

- 1 tbs of flour 

- 1/2 cup of chicken/beef broth 

- Salt, pepper and dried Oregano
- Splash of heavy cream

What to do: 

- Heat oil in a large, non-stick pan.

- Slice your meat into 1-1.5 inch chunks. 

- Toss in flour and brown on each side.

- Avoid crowding the pan, just a few pieces at a time will allow your to get the sear and keep the temperature high. 

- After all the meat has been browned (remember, you are not cooking all the way through, you are only creating a delicious crust on the meat) set it aside.

- In the same pan (this is important), reduce heat to low and throw in your garlic. 

- Allow to cook for 1-2 minutes, until slightly softened. 

- Add in your mushrooms and allow them to cook for about 2-4 minutes.

- Follow up with tomatoes, broth and 2 cups of the wine. (Reserve the rest to add in halfway through the cooking process if needed. Or just drink it, I won't judge you.) 

- Season to taste, you can always add in rosemary and thyme, if you have it on hand. 

- Add in the seared meat, cover and allow to cook for 2.5-3 hours, stirring occasionally.
- Finish with a splash of heavy cream. 

- Serve over Papperdelle Pasta and Enjoy! 

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Pree Brulee Jewelry Haul!

As a quick break from the usual posts, I thought I'd share a fun haul! I found Pree Brulee a few months back on Instagram and I really love their designs, so I've bought a few pieces from them.

Their prices are a little steep, especially since it's not the best quality of jewelry. But, nonetheless, the designs and their fantastic customer service really make up for any small complaints I may have. They also restock fairly frequently and try to resolve issues ASAP.

(I linked the ones I could find!)

SoHo Night Earrings - $34.00

Teal Blue Crystal Spikes Necklace - $28.00

Melania Necklace - $38.00

Heavenly Bliss Necklace - $38.84

Fiery Love Necklace - $16.00

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