Quinoa and Edamame Salad with Basil, Mint, and Lemon

I am pretty sure this salad would shout, "Hello, spring!" if it could talk. It is so, so vibrant in color and in taste. It is a lot of green with just a little pink from the pickled onions, and zingy from the red onions, fresh herbs, the lemon juice and the lemon zest. It is a wonderful make-ahead salad, especially if you be sure to slice the avocado either right before serving, or drizzle with a little lemon juice so it does not oxidize. While the avocado provides a wonderful creamy texture and a little extra filling, healthy fat, feel free to leave it out if you are unable to find ripe ones or if you are allergic, like an unlucky friend of mine. It will still be delicious and bright.

I chose quinoa for this for a few reasons. I often have it on hand, it cooks fairly quickly, and it provides a powerful nutrient boost. It is loaded with protein, amino acids, and vitamins and minerals such as B vitamins, calcium, and magnesium which are important for nerve and muscle function and bone strength. I love the crunch of the sunflower seeds in this, and they give a boost of Vitamin E, an important antioxidant. Sunflower seeds also remind me of sunny days, evoking more of the warm weather to come.

When you think of edamame, you may think of the little green pods sprinkled with coarse salt and served at so many Japanese restaurants. Luckily, you do not have to shell each pod individually to get to the soybeans nestled inside. You can now find already shelled edamame in the freezer section of many supermarkets, which makes things incredibly convenient for recipes like this. They have a more substantial toothsome quality compared to peas and a clean green flavor that is most welcome here. Their mild flavor also allows the basil, mint, and lemon to really shine through.

Quinoa and Edamame Salad with Basil, Mint, and Lemon

1 c. quinoa
1 1/2 c. water
1 c. frozen shelled edamame
1/4 c. finely chopped pickled red onions, look here for the recipe
1 lemon, zested and juiced
3 T. extra-virgin olive oil
1 t. Dijon mustard
3/4 t. salt
1/2 cucumber, washed, unpeeled and diced into 1-cm cubes
1 c. loosely packed fresh basil in chiffonade
1/2 c. finely chopped fresh mint
3 T. sunflower seeds, raw or already roasted and salted
1/2 avocado, peeled, pitted, and sliced

Prepare the quinoa. Combine 1 cup quinoa and 1 1/2 cups water in a pot. Bring to boil, reduce the heat to low, and cover. Cook for 25 minutes on low. Allow to rest, covered for 10 minutes.

In the meantime, cook the edamame. Combine the frozen edamame and enough water to cover by an inch in a small pot. Bring to a boil and then reduce heat to a simmer and cook edamame for 5 minutes or until just tender. Drain  and set aside.

Prepare the rest of the ingredients. If you are using raw sunflower seeds, toast the sunflower seeds. Heat 1/2 teaspoon olive oil or coconut oil in a skillet over medium heat and add the sunflower seeds. Toast for 5-7 minutes, stirring often or until sunflower seeds are toasted. Remove and allow to cool on a paper towel. Sprinkle with 1/8 teaspoon of salt while still warm. 

When the quinoa has finished, add the quinoa to a large bowl. Add the edamame, pickled onions, lemon juice, lemon zest, extra-virgin olive oil, Dijon mustard, and salt. Mix to combine. Toss in the basil and mint. To serve, sprinkle each serving with the toasted sunflower seeds and sliced avocado. Enjoy! Serves 3-4 as a main dish or 6-8 as a side dish.

Butternut Squash and Chickpea Baked Spanish Rice

Another butternut squash recipe, you ask? I know, I know. You see, I had one lonely butternut squash to use up and wanted to maximize it's use before I would not see it again for another 6-9 months. As much as I love butternut squash and all those other hearty winter squashes, I am ready to move on to new vegetables as warmer weather sets in. So, this will be my last recipe for butternut squash for a long while.

This recipe borrows from one of my favorite summer-time recipes, the Paella with Tomatoes from Mark Bittman I had found in the New York Times a few years ago, and a Curried Butternut Squash Brown Rice Skillet recipe from Erin of Naturally Ella. It is a simple recipe, but one that is comforting, nourishing, and tastes much more complex than the simple steps suggest. You start it on the stove top and then pop it in the oven for almost an hour to finish. Your kitchen will fill with toasty, smoky aromas. Top it with a tangy sour cream, yogurt, or even an egg, poached or fried preferably so that the yolk can run all over it.

The secret ingredients here, or rather the ingredients that contribute the most to this dish, are the smoked paprika, or Spanish pimentón, and the saffron. Regular sweet paprika does not have the same effect, so it is best to invest in a tin of smoked paprika. Regular paprika will do in a pinch, but I promise you will put smoked paprika to very good use. Saffron is one pricey and unique spice. It is magically floral and produces a beautiful sunset yellow-orange hue to any dish to which it is added. You can skip it if you would like, knowing that the flavor will be a little less floral but still delicious. I suggest adding a 1/2 teaspoon turmeric to achieve a earthy flavor and golden hue. Also, a note on the rice. It is important to get short-grain brown rice to achieve the best texture. It has a hint of stickiness that I find most satisfying, and it gets crunchy and toasty on the top and bottom.

Butternut Squash and Chickpea Spanish Baked Rice

1 1/2 T. olive oil, divided
1/2 medium yellow onion, finely chopped
1 garlic clove, minced
3/4 t. smoked paprika or Spanish pimentón
1/4 t. ground cumin
pinch of ground cinnamon
pinch of saffron or 1/2 t. ground turmeric
1 T. tomato paste
zest of 1/2 lemon
juice of 1/2 lemon
1/2 c. short-grain brown rice
1/3 medium butternut squash, peeled, seeded and chopped in 1/2-inch pieces (about 1/2 lb. or 2 c. chopped)
1/2 c. cooked chickpeas
1/2 teaspoon of salt
2 c. water
Sour cream or plain yogurt (at least 2 % fat), for serving

Preheat oven to 450 degrees Fahrenheit. In an 8" cast iron skillet, heat 1 tablespoon olive oil over medium heat. Add onion and garlic and saute until beginning to soften and turn translucent for about 5-7 minutes. Add the smoked paprika, cumin, cinnamon, saffron, and tomato paste and stir to coat the vegetables. Cook for 1 minute or until spices become aromatic. Add the zest of 1/2 lemon and the juice of 1/2 lemon, stirring to loosen any bits stuck to the bottom of the pan. Add the brown rice, butternut squash, chickpeas, and scant 1/2 teaspoon salt, and cook for 2-3 minutes or until everything is evenly coated and the rice begins to toast just a little. Add the water. The water will come up just short of the edge of the pan. Stir very carefully. Drizzle 1/2 T. of olive oil over the top- where it will help the dish toast in the final minutes of cooking.

Carefully place the pan in the middle rack of the oven. Allow to cook for 50-55 minutes. The liquid should be fully absorbed, and the top beginning to brown ever so slightly. The rice should be tender. If not, add a little more liquid if no liquid remains, and continue to cook for 10 minutes. Remove the rice from the oven. Allow to rest for 10 minutes before serving. Serve with sour cream or plain yogurt, at least 2% is preferred. Enjoy! Serves 2.

Butternut Squash and Black Bean Tacos with Pickled Onions and Pimentón Chimichurri

If I could sum up the majority of my eats in Southern California, it would be....tacos. Fish tacos, chicken tacos, chicken and mole tacos, even mini Wagyu beef and tuna tartare tacos. And I enjoyed each and every one of them. But tacos do not always have to come with fish, chicken, or meat to make them delicious. Nor do they have to be stuffed with just beans and rice to make a passable vegetarian option. I have stuffed these corn tortillas with slices of slightly sweet roasted butternut squash, a creamy schmear of black beans, quick pickled red onions, plump avocado, and drizzled it all with a bright, spiced sauce reminiscent of chimichurri.

I hope no one is offended with me taking a little culinary and poetic license and calling this a chimichurri. It may seem like a far cry from the herby green steak condiment of Latin America, but believe me when I say it packs a similar punch. Traditional chimichurri is practically a vinaigrette with a base of oil and vinegar and lots of garlic and herbs like oregano, parsley, and sometimes even cilantro. I borrow from that concept, swapping smoked paprika for parsley and being generous with the cilantro. I happen to love the combination of smoked paprika and butternut squash, and think this works quite well in these little tacos. I think you may even find other uses for this addicting sauce. Let me know what you end up pouring it on.

The pickled onions that I include here are easy to make and will add new dimensions to many of your favorite dishes. Toss them on sandwiches, chop them and add them to your grainy salads, or garnish a burger or sausage with them.

These tacos are vegetarian as written, but can easily be made vegan by substituting a plain vegan yogurt for the sour cream. If you just must have meat, any simply grilled meat could work, and be generous with the chimichurri. I'm also wishing I would have had some queso fresco slices to add in there to really up the ante.

Served alongside thinly sliced cabbage tossed with salt, olive oil, and a hint of lime juice, these tacos will change your idea of what vegetarian tacos have to be.

Butternut Squash and Black Bean Tacos with Pickled Onions and Pimentón Chimichurri

Tacos:
1/3 medium butternut squash, peeled and seeded and sliced in 1/4 inch slices
2 t. olive oil
1 14.5-ounce can of black beans, drained and rinsed
1 T. sour cream
1 lime, zested and juiced
1/2 t. ground cumin
scant 1/2 t. salt
1 ripe avocado, peeled, pitted, and sliced into 1/4-inch slices
Handful fresh cilantro, rinsed to remove any sand and dried, and leaves separated
1 recipe Quick Pickled Red Onions, recipe below
1 recipe Pimentón Chimichurri, recipe below
8 of your favorite corn tortillas

Roast the squash. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a Silpat or parchment paper. Toss the butternut squash with 2 teaspoons of olive oil and a sprinkling of salt and arrange slices in single layer on baking sheet. Roast for about 25-30 minutes or until tender and a little brown around the edges. Remove from oven and set aside.

In the meantime, prepare the black beans. Place the drained and rinsed black beans in a bowl. Add the sour cream, zest and juice of 1 lime, the ground cumin, and salt. Mash the beans with a fork to your liking. I like mine a little chunky, but you can mash them to a smoother puree if you like.

Get all of your ingredients ready. Warm and soften the tortillas by wrapping them in a moist paper towel and microwaving them for 20-30 seconds. Begin assembling the tacos. Smear the black bean mixture on the tortilla, top with a few slices of butternut squash, then avocado, the pickled onion, drizzle with chimichurri, a few cilantro leaves, and drizzle with more chimichurri if desired. Enjoy! Serves 3-4 people.

Quick Pickled Onions
1 red onion, peeled and sliced thinly
1/2 c. apple cider vinegar
1/2 c. water, microwaved for about a minute
1 T. honey
1 1/2 t. salt

Combine all of the ingredients in a bowl, stirring to coat evenly. Allow the onions to pickle and slightly wilt for at least 20 minutes, stirring occasionally. This makes a lot more than you need for these tacos, but these onions should last about a week in the fridge so you can find some new uses for them.

Pimentón Chimichurri
3 garlic cloves
1 c. loosely packed cilantro, washed and dried to remove any sand (some stems are fine!)
1 1/2 t. smoked paprika
1 1/2 t. dried oregano
1/4 t. red chili flakes
1/2 t. salt
3 T apple cider vinegar
3 T. extra-virgin olive oil

Combine all ingredients in a mini food processor or blender and blend until smooth, scraping down the sides as needed. Makes about 1/2 cup.

Butternut Squash and Kale Pesto Grilled Cheese

Supposedly April is Grilled Cheese Month. I'm not quite sure what qualifies April to be deemed as such, but I will roll with it. This grilled cheese is a good bridge between winter and spring. It combines a hearty winter vegetable with a spring green vegetable pesto, and of course a rich, melty cheese.

As I have gotten more and more involved in the kitchen, I felt my culinary arsenal expand. I started to realize which flavor combinations work well, which work really well, and along the way, I also found out what really does NOT work. Peanut butter and banana, tomato and basil, and potato and egg were some really familiar ones to me at first. Then I branched out, recognizing the complementary nature of such pairings as goat cheese and figs, peas and mint, and avocado and grapefruit. Kale and butternut squash is a vegetable combo that just works. It works in pasta dishes, in salads, on pizza, and in this case, an irresistible grilled cheese. The sweetness of the butternut squash balances the bitter kale. And the squash provides a toothsome bite and fiber, of course, to make it a bit more filling and nutritious.

I chose a semi-hard sheep's milk cheese called Ossau-Iraty that is nutty, buttery, with a complex finish. Butternut squash pairs well with nuts such as walnuts and hazelnuts, so this cheese serves that purpose. If you cannot find Ossau-Iraty, some good substitutions are Manchego, Dubliner, or even a Swiss cheese. For the bread, I love a nutty, mulit-grain loaf or a sour, chewy Miche.

Butternut Squash and Kale Pesto Grilled Cheese

2 slices multigrain or sourdough bread
2 T. kale pesto
4-5 slices roasted butternut squash (I had some leftover, but if making new, follow instructions here)
1/3 c. grated semi-hard sheep's milk cheese, such as Ossau-Iraty, but see notes for substitutions
Butter or olive oil for grilling

Spread 1 tablespoon kale pesto on one side of each slice of bread. Top one slice with squash and cheese, and place other half atop filling. Smear each bread half with a thin layer of butter or drizzle lightly with olive oil.

If using a panini press, preheat panini press on medium. Grill sandwich for 4-5 minutes total or until cheese has melted but is not oozing out over the sides.

If using a skillet, preheat the skillet over medium heat. Cook the sandwich 4-5 minutes per side or until bread is golden and cheese has melted.

Allow the sandwich to cool for a minute or two before slicing and serving. Enjoy!
Makes 1 sandwich.

Adventures: Southern California

We recently returned from an amazing trip to Southern California. It was a much-needed break from the relentless winter of the Northeast, which still seems hesitant to welcome spring, despite it being nearly April. We stayed with my Grandpa in Riverside, CA and took day trips within and out of there. When I was younger, my family spent at least a week there every summer visiting my grandparents, but as we've gotten older, it has been more challenging to find the time to make it to the West Coast. It was important for me to spend time with my Grandpa and to finally show my boyfriend a bit about that side of my family and let him experience the places that I have always talked about.

My Grandpa is ninety-two years old, and he is pretty awesome. Once a Colonel for the United States Air Force, he now volunteers for too many committees to count, can still recall the days he used to horseback ride to school, and can still shoot a respectable score while playing 18 holes of golf on a near ninety-five degree day. We were also able to spend some time with my Mom who met us there for the week, my super-sweet sports-fanatic Uncle Dave, and our friend who had recently accepted a new job in Newport Beach.

The week seemed to fly by, but looking back, we were able to fit a lot in. I have included some highlights of our trip for any of you looking to explore southern California and need a little guidance. But first, a little general notes about how we tend to travel that we have found most helpful.

• Packing: Make a list and check it twice. It prevents you from forgetting things like hats, sunglasses, sunscreen, camera and phone chargers.
• Plane ride: I pack a shawl, an extra pair of warm socks, and a clear bag with hand sanitizer, oil absorbing sheets, essential oil, lip gloss, hand lotion, a rosewater face spray, a face mask, and a breath freshener of some sort. I also pack a hefty number of snacks such as nuts, chocolate, Clif Z bars, Larabars, fruit, and even an egg sandwich if the flight may be lengthy. For this trip, because we had such an early morning flight, I also packed packed a homemade muesli, blueberry, almond, and yogurt parfait. I'll post a recipe for that soon.
• Things to do at our destination: Good places to check are New York Times 36 hours in..., the Wall Street Journal, and TripAdvisor. Chatting with friends who are from the area is an obvious one.
• Restaurants: We try to look up places before leaving because it gets overwhelming sorting through Yelp while actually on the road. We use Yelp, the New York Times 36 hours in..., the Wall Street Journal, Saveur, Bon Appetit, and I try to keep track of places that bloggers I follow recommend in cities that I plan on visiting in the future in Evernote. Speaking of Evernote, I pretty much use it for keeping up with any and all travel tidbits or destinations that I find inspiring.
• Meals: We enjoy trying foods of a new region and celebrating a city's restaurants, but it can be expensive to eat out every meal, so we try to eat breakfast in most days. I tend to pack a lot of snacks, energy bars, Clif Z bars, oatmeal, nut butter, and nuts to stay fueled. We try to stop at the grocery store and get yogurt and fresh fruit to have on hand as well.

Top row, left to right: Just a few of the snacks I packed for the trip. Homemade yogurt parfait. With my Grandpa Austin. Slices of Golden Nugget orange from the California Citrus State Historic Park

Second row, left to right: At California Citrus State Historic Park. Chicken Tacos at Maria's Mexican Kitchen. Fish Tacos at El Pescador Fish Market in San Diego. Octopus Sandwich at El Pescador Fish Market in San Diego.

Third row, left to right: Meerkat chillin' at the San Diego Zoo. Panda at the San Diego Zoo. At Baco Mercat in Los Angeles. Handstand at Laguna Beach.

Fourth row, left to right: Salmon with dry miso at Nobu Los Angeles. Beautiful Laguna Beach. Chicken Mole at Zacateca's in Riverside. My Mom and I drinking green juice at True Foods Kitchen in Newport Beach.

Fifth row, left to right: Tofu and Cashew Lettuce Wraps at True Foods Kitchen in Newport Beach. Walnut Moon Milk at Moon Juice in Los Angeles. Mission Inn in Riverside. Sitting in President Taft's chair at the Mission Inn.

RIVERSIDE

• California Citrus State Historic Park: We toured a little museum, learned about Riverside's role in making the navel orange so popular here in the U.S., and the best part? We tasted lots of different citrus fruits including the Bergamot sour orange (think Earl Grey tea), the Mary Ellen Sweet Lime, the Golden Nugget orange, and lots more.
• Mission Inn: This is a beautiful hotel done in the classic Mission architecture style and has been visited by numerous United States Presidents. I wish we could have gotten a formal tour, but we arrived too late. You can sit in President Taft's enormous custom-made chair to see exactly how big he really was.
• Riverside National Cemetery: It may sound weird to visit a cemetery, but they have a beautiful memorial devoted to Medal of Honor winners and a powerful POW memorial. As a I mentioned, my grandfather served in the Air Force for many years, and so my Grandma is also buried here.
• Zacateca's Cafe: This is real deal Mexican food. The chicken mole and tamales in Chile Colorado are phenomenal. This is what I have come to compare all Mexican food to. Just don't judge them on their corn tortillas.
• Maria's Mexican Kitchen: This is more Tex-Mex than Zacateca's, but it's delicious and my family has been going here for many years.
• River Kwae Thai: Solid Thai food, and a must-visit of my family's when we're in town. Their Tom Yum soups are worth the order and will make your nose run. Other favorites are the Beef and Broccoli in Oyster Sauce, Chicken with Basil and Chile, Pad Thai, and the Chicken Larb.

NEWPORT BEACH

• Fashion Island: High-end shopping perfect for people watching and window shopping.
• Corona Del Mar State Beach: Beautiful and clean little stretch of beach where parking is not too difficult and where it's not too crowded.
• True Food Kitchen: This is a growing chain that supports seasonal cooking and the use of local ingredients. Supposedly each restaurant's menu may be different depending on what fruits and vegetables can be sourced locally. They also have a variety of fresh-pressed juices and tonics. Our favorites were the Lettuce Wraps, Edamame Dumplings, Fish Tacos, Green Papaya Salad with Salmon, Scallop and Coconut Curry, and the Banana Coconut Chia Pudding. I need to figure out how to recreate the lettuce wraps and dumplings at home soon!
• Gulf Stream: Seafood and Steakhouse that is on the pricier side, but all of our fish dishes were perfectly cooked and the mashed potatoes and sesame kale salad that came along with were delicious too.

LAGUNA BEACH

• Main Beach Park: Easy access beach that's clean and has bathrooms right near by.
• Deck on Laguna Beach: Perfect place for a happy hour drink and snack and beautiful view of the Pacific.

SAN DIEGO

• San Diego Zoo: This is a must-see if in southern California. We were only able to spend 3 hours there, but we could have easily spent another 3 hours. The animals seem really happy and well-taken care of, and the park is kid and adult friendly. The line for the pandas said it was going to take 45 minutes, but we waited only about 20 minutes. Be sure to make your way past the koalas snuggled up against the eucalyptus, the meerkats, and some of the mountain cats.
• El Pescador Fish Market and Restaurant (La Jolla, CA): This is about 30 minutes northwest of the San Diego Zoo, but soooo worth it. Unbelievably fresh fish. Where else can you get a grilled octopus sandwich with oregano and olive oil? And their fish tacos come with glorious amounts of dreamy, creamy avocado.

LOS ANGELES

• The Last Bookstore: We love to visit used bookstores, and this has got to be one of the best. We spent a better part of an hour here reading on their couches before we realized that we were wasting precious warm, sunny weather time. They carry some hard-to-find magazines and some newer trendier books too.
• Detox Market: This place carries all sorts of organic makeup and skincare lines. In the past few years, I've switched to mostly organic and environmentally friendly makeup, but I usually order online and hope for the best. This place stocked some of my favorites such as Ilia, RMS beauty, Vapour Organic, Kjaer Weis, and the owner was super-friendly and helpful.
• Grand Central Market: This place is bustling. It's a market with all sorts of neat vendors from Eggslut, DTLA Cheese, Press Brothers Juicery, Sarita's Pupsueria, and many Mexican stalls and grocers. Their website is pretty slick looking, so check them out to see what stalls you want to head to.
• Baco Mercat: I had read about this place in many food magazines and newspapers as being a cool place to eat with some international and inventive dishes.  Being in the financial district, we were surrounded by some pretty important people, but the waitstaff was really friendly and chill.  It took us a while to order because everything looked so good. We ordered their fried ricotta and honey balls to share. Yum. They are known for their unique baco sandwiches which are pillowy piockets that hold tasty mixes of ingredients. Their slow roasted trout with quinoa and yogurt was fantastic. And to finish? A decadent hazelnut chocolate mousse for me, and a fernet flight for him.
• Moon Juice: I had read about this place on the blogosphere as being famous for their Moon Milks, which are nut milks made from organic, raw and unpasteurized nuts, natural sweeteners, superfoods, and often coconut. They also have some pricey tonics and powders and potions that you can purchase. After much debate on what I was going to spend $12 on, I decided to go with the Walnut Mucuna Merry Milk which supports brain health and boosts serotonin and dopamine. I had a sample of the Deep Chocolate and wished I could have tried the turmeric flavored Golden Milk because it seemed pretty unique. The milk was pretty rich and filling for an afternoon snack and served as some inspiration for future things to whip up in my own kitchen.
• Nobu Sushi: This was a bit of a splurge for us this trip. I can be really picky about sushi after having some bad experiences with old fish, but I thought that if we were going to get good quality fish, it would be at Nobu. The menu was a bit overwhelming, so we picked a few items that we definitely wanted, told our waiter what things we did not like (i.e. mackerel for me), told our waiter an amount we were willing to spend per person, and let them figure out the rest. The great thing about this is that you can get a few secret dishes that are not on the menu. Everything truly was melt-in-your-mouth. The dry miso preparation with salmon, the dry miso and truffle with albacore, the Wagyu beef and tuna mini tacos, baby artichoke salad, tiradito, Black Cod, and the list goes on...even their basic rolls left us speechless and swooning. 

We saw this sign while walking around Los Angeles, and I snapped a photo because it reminded me of being present for those around me. It is not new news that there is a difference between being physically present and mentally and emotionally present, but we all could use a reminder. A reminder to connect. A reminder to engage. A reminder to nourish the relationships with those closest to you. On this vacation, I chose to spend less time on my phone and on email and tried to take advantage of the time with my family, my friend, and my boyfriend. You begin to notice a little more about each other, begin to discover new details in your surroundings, and walk away with a fullness that does not always come from the digital interactions. We certainly can learn a lot from online engagements, and the internet has enabled us to meet people that we normally would not have the opportunity to cross paths with, but I believe it's best to strive for a balance between those two worlds. And when in doubt, it is always best to put down the phone, close the computer, and be all there.