Author Archives: petitebeet

Roasted Lemon Balm and Sage Chicken

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I was pleasantly surprised this week when I got a huge bag of lemon balm. I had recently read a lot about it in one of my favorite hippie books and was excited to see what I could try. The first thing I did was make myself a cup of tea by ripping about 5 leaves and adding that with some fresh ginger to my tea ball, then letting it steep for 10 minutes. Very subtle and delicious! The next thing I made was this lemon balm and sage chicken. I had a ton of left over sage and saw it paired with the lemon balm in a few recipes, but I am sure it would be great with thyme or rosemary if you don’t have sage on hand. You could eat this chicken plain or over pretty much anything. I had some polenta and used that with a little Parmesan cheese mixed in. YUM.

Ingredients:
4 chicken thighs, bone in and skin on
1 tablespoon fresh lemon balm, finely chopped
1 tablespoon fresh sage, finely chopped
2 small garlic cloves, minced
3 tablespoons butter, softened
1 tablespoon olive oil
Salt and pepper

Preheat your oven to 400 degrees. In a small bowl, mix together the herbs, garlic and softened butter. Lift the skin of the chicken and spread the butter mixture underneath. Place the chicken skin side up on a baking sheet and brush with olive oil until coated well. Sprinkle with salt, pepper, and any loose herbs you may have leftover. Place the chicken in the oven for 30 minutes, or until golden brown. To get a good crisp on the skin, turn off the oven and spoon the chicken drippings from the pan over top of the chicken, then throw on the broiler and broil for a minute or two until skin is crispy!

Fresh Nectarine Muffins

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YUM. I haven’t made muffins in a while and I have no idea why that is. They are so good! Especially straight out of the oven with a little butter on top. These took no time to make and were nice and moist with the fruit inside. Instead of using buttermilk I went for Greek yogurt instead, which was a nice substitute!

Ingredients: (adapted from Pinch My Salt)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/3 cups plain Greek yogurt
3/4 cup light brown sugar
2 eggs, room temperature
1/3 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 cup fresh nectarines, diced

Preheat the oven to 375 degrees. In a large bowl, whisk together the dry ingredients- flour, baking powder, baking soda, cinnamon, ginger, and salt. In a separate bowl, mix together the yogurt, brown sugar, eggs, melted butter, and vanilla extract. Pour the wet mixture into the dry mixture and stir until just combined, then add the nectarines. Grease a 12-cup muffin tin or line with paper cups and add the mixture evenly to each. They will fill almost to the top. Place in oven for 25 minutes or until toothpick inserted comes out clean!

Carrot, Cabbage, and Bell Pepper Dumplings

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I came across a recipe for vegetable dumplings and was excited to try making them after I got the perfect ingredients in my CSA bag- cabbage, carrots, and orange bell peppers. They were very easy to make and really good! I think the hardest part is forming the dumplings into a pretty shape, so I just simply folded them in half and called it a day. It all tastes the same, right?

Ingredients:
1 bell pepper
1 large carrot
1/8 white or red cabbage
3 garlic cloves
1 tablespoon fresh grated ginger
1/3 cup low sodium soy sauce
3 tablespoons rice vinegar
2 teaspoons sesame oil
2 green onions, finely chopped
1 package round dumpling wrappers (I got mine at Whole Foods)
Canola oil
1/2 cup water
Sesame seeds

Roughly chop the carrot, cabbage, and bell pepper, and add it to a food processor. Pulse until finely chopped. Add the ginger, garlic, soy sauce, rice vinegar, and sesame oil. Pulse until combined. Place the mixture in a mixing bowl and add the chopped green onion and some fresh cracked pepper.

Place the dumpling wrapper on a flat surface and scoop one teaspoon of filling in the center. Dip your fingers in some water and moisten the edges of the wrapper. Fold the wrapper in half and pinch the edges together until sealed all the way around. Continue until all dumplings are ready to go.

In a large frying pan, drizzle some canola oil and add the dumplings in a flat layer. Cook until the bottoms are golden brown, then add the 1/2 cup of water to the pan. Cook for about 5 minutes or until the water has mostly been absorbed and the bottoms are still golden down. Make sure not to burn them! Remove the dumplings and top with sesame seeds and more green onion. Serve with soy sauce.

Kale Salad with Peaches, Tomato, and Goat Cheese

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This was one of the best kale salads I ever made! I was inspired when my sister made a peach and tomato salad over the weekend, it was perfect for summer and absolutely delicious. I had some fresh kale, tomatoes, and peaches, so all I had to pick up was the goat cheese. It took about 15 minutes to make and was the perfect mix of sweet and sour.

Ingredients: (makes 2 small salads)
2 large kale leaves, stems removed and julienned
1 large peach, chopped
1/2 large tomato, chopped
3 tablespoons olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon maple syrup
Goat cheese
Salt and pepper

Start by removing the thick stems from the center of the kale. Lay the leaves on top of each other, roll it up, and cut thin slices. Add to a large bowl and set aside. Next make the dressing- add the olive oil, cider vinegar, and maple syrup to a small bowl and whisk well. Salt and pepper to taste. Pour the dressing over the kale and massage it into the kale with your hands for a minute or so- this will help the dressing to soak into the kale and also break down the kale a little so it’s not as tough. Chop the peaches and tomatoes, add it to the bowl of kale, and set aside for about 10 minutes. In the meantime, cut a few slices of goat cheese and add it to a pan over medium heat. You’ll know it’s done when the bottom of the cheese starts getting a little golden brown (about 3 minutes.) Also chop a small handful of almonds and toast those in a separate pan until golden as well. To serve, place kale in a dish and top with the warm goat cheese and toasted almonds!

Apricot, Blueberry, and Poppy Seed Scones

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Scones are one of my favorite breakfast things- they’re just so good! I love them with a hot cup of coffee…mainly because scones are always so dry that you almost choke on them and need something to wash them down with. When I got a MILLION apricots in my bag this week, I thought it would be a good opportunity to try making scones for the first time. I also though adding fruit would be a good way to add some moisture to them. They were delicious! And incredibly easy to make. It was a successful scone story.

Ingredients: (adapted from Baker By Nature)
1 3/4 cup all-purpose flour
2 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup heavy cream
6 tablespoons butter, cold and cut into small chunks
3 tablespoons maple syrup
1/4 cup fresh blueberries
1/2 cup fresh apricots, chopped
1 1/2 teaspoons poppy seeds

Preheat the oven to 400 degrees. In a large mixing bowl combine the flour, baking soda, baking powder, and salt. Next add in the cold butter. You can either incorporate the butter by rubbing the butter chunks into the flour mixture with your thumb and finger (my little sister said it’s the same motion as if you’re trying to snap your fingers, which I thought was a good analogy) or you can use a pastry cutter which is what I did. Try to be fast though so the butter doesn’t melt too much. Next, add the cream, maple syrup, fresh fruit, and poppy seeds. Mix well. Place dough in the fridge for about 10-15 minutes so it hardens a little, will make it easier to handle and cut. Line a baking sheet with parchment paper and place the dough in the center and flatten just a tiny bit. With a sharp knife, cut 8 triangles into the dough and brush the tops with a little heavy cream. Place in oven and cook for 16-20 minutes or until golden brown. Let cool a few minutes before eating!

Roasted Corn and Smoked Mozzarella Pizza

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I remembered that I had some fresh corn and decided to stop by the local pizza shop in my neighborhood to pick up some dough on my way home. Corn on pizza is amazing. If you haven’t tried it before, I really recommend it! It’s sweet and gives a nice texture to the pizza. I like to add something a little salty with it, like prosciutto, to balance it out. Pizza at home never disappoints me, it’s always a good idea.

Ingredients:
Pizza dough, store bought or homemade
Smoked mozzarella cheese, sliced
Fresh corn, cut off the cob
3 slices prosciutto
1/2 shallot
Olive oil
Salt and pepper

Preheat the oven to 450 degrees. Start by cutting the corn off the cob and chopping the shallot. Add both to a pan with some olive oil and cook over medium heat until the corn starts getting a tiny bit browned. Remove from heat and set aside.

Flour your surface and rolling pin, and roll out the dough. Make sure to keep adding flour as you roll. Brush the dough with a little olive oil, then salt and pepper to taste. Next add the smoked mozzarella, corn, and prosciutto. Place on a baking sheet lined with parchment paper. Cook for 15 minutes or until cheese is bubbling and the crust is golden.

Eggplant and Mushroom Meatballs

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I had a huge eggplant on hand and decided to give these “meatballs” a shot. They were so easy to make and delicious! I love regular meatballs, with actual meat, but these were really flavorful and had a nice texture to them as well. So whether you’re a meat lover or a veggie lover, you’ll like these! I ate mine on their own with a little sauce, but they would be great with pasta, over some polenta, or with some melted cheese on a sub!

Ingredients:
1 large eggplant, peeled and chopped
5 baby bella mushrooms, finely chopped
1/2 shallot, chopped
1 cup bread crumbs (I used Italian)
1/2 cup grated Parmesan cheese
Fresh basil, about 5 large leaves finely chopped
1 teaspoon fennel seeds, roughly chopped
1 large egg
Olive oil
Salt and pepper

Preheat oven to 400 degrees. Peel and chop the eggplant and add it to a large skillet over medium heat with about 3 tablespoons olive oil. Cook until the eggplant becomes soft, adding more olive oil and a little splash of water at times if it becomes too dry. Remove from heat and set aside in a large mixing bowl. Next add the shallot and cook until translucent, followed by the mushrooms until soft and cooked down.

Smash the eggplant with a wooden spoon a little to break down the pieces. Add the mushrooms, shallots, breadcrumbs, Parmesan cheese, fennel seeds, basil and egg. Mix well with your hands until fully incorporated. Roll two inch balls of the mixture and place on a greased baking sheet. Bake for about 15 minutes, flipping half way through, until golden brown. Serve with sauce and more grated cheese!

Warm Peaches with Vanilla Ice Cream and Basil

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This couldn’t be easier to do- all you need are peaches and ice cream! If you have a grill you can grill the peaches which is even better, but roasting or sautéing is just as good!

Ingredients:
Fresh peaches
Coconut oil
Vanilla ice cream
Fresh basil

Slice the peach in half, remove the pit, then slice into smaller pieces. Add a little coconut oil to a pan over medium heat. I have coconut oil spray from Trader Joe’s which is amazing. Add the peaches to the pan and cook until softened, flipping occasionally. My mom had given me a panini press for Christmas last year, so I used that to get a good sear on the sides. Add some vanilla ice cream to a bowl, top with roasted peaches and torn fresh basil leaves! If you have the time, I would recommend adding a balsamic glaze to this, it’s delicious and fairly easy to make.

Stuffed Peppers with Sausage and Mushroom

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I was excited this week when I got some huge green bell peppers in my CSA bag. I love stuffed peppers and decided right away that was what I was going to make. The only thing I had to purchase was some Italian sausage, but other than that I had everything else! I love when that happens.

Ingredients:
1/2 cup long grain brown rice
2 large green bell peppers
1/2 large white onion, diced
4 large white button mushrooms, diced
Handful cherry tomatoes, quartered
1 Italian sausage
1/2 cup grated Parmesan cheese
1/4 cup shredded asiago cheese
Olive oil
Garlic powder
Salt and pepper

Start by cooking the rice per the package instructions and setting the oven to 375 degrees. Chop the tops off the bell peppers and remove all the seeds. Dice up the tops of the pepper and set aside. If the peppers are too round on the bottom to stand up alone, slice a little off to even it out. Next, dice up the onion, mushrooms, and tomatoes. Add a tablespoon of olive oil to a skillet over medium heat and cook the onions and peppers until soft, about 3 minutes. Remove and put in a side bowl. Add another tablespoon of olive oil to the same skillet and add the sausage (which has been removed from its casing) and cook until browned. Add the onion pepper mixture back in along with the mushrooms and tomatoes and cook a minute or so. Sprinkle in some garlic powder, salt and pepper. Lastly, add the rice and Parmesan cheese and mix together. Fill the peppers with the mixture and place in a dish that has been sprayed with olive oil or non-stick spray. Cook for 30 minutes, remove from the oven and add the asiago cheese, then cook for another 5-10 minutes or until the cheese is completely melted. Enjoy!

Zucchini Fritters with Basil Lemon Sour Cream

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I’ve always wanted to try making zucchini fritters and for some reason thought it would be a little more difficult than it was. I had a huge zucchini from my veggies this week and decided to give it a try- it couldn’t have been easier! I also had some leftover basil from last week and decided to incorporate that into my sour cream with some lemon, which was really delicious.

Ingredients: (adapted from Smitten Kitchen)
2 cups grated zucchini
1 teaspoon course salt
Fresh ground pepper
1/4 red onion, chopped
1 large egg, beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive oil
3/4 cup sour cream
1 tablespoon chopped basil
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice

Preheat oven to 200 degrees. Grate the zucchini on the large holes of a box grater, add to a bowl with the 1 teaspoon of salt. Mix well and let sit for 15 minutes. Next, add the zucchini to a colander and squeeze out all the liquid with the back of a big wooden spoon. Really make sure to take the time to get it all out! Place the zucchini back in a large bowl and add the onion, egg, and pepper. Mix together. In another small bowl, whisk together the flour and baking powder then add it to the zucchini mixture.

Heat your skillet over medium high heat (I used my cast iron pan) and add about 2 tablespoons of olive oil. Scoop a few spoon fulls of the zucchini separately in the pan (I found doing 3-4 at a time worked best) then get sit for about 4 minutes until the bottom is golden brown. Flip with a spatula and cook the other side for another 4 minutes until that side is golden as well. Transfer to a plate with a paper towel to absorb some of the oil. Finally, place all the fritters on a baking sheet and throw in the oven for about 10 minutes to make sure they are crispy and delicious.

In the meantime, chop the basil and zest the lemon. Add this plus the lemon juice to the sour cream and mix well. Once the fritters are done, top with the sour cream and enjoy!

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