Celeriac & Potato Mash With Lemony Meatballs

I had heard of celeriac mash before but never tried it, so this week I gave it a shot. It was really great, as if eating mashed potatoes but with a little hint of celery in them. I had some lemons as well and though I would make some meatballs and pour the sauce over the mashed celeriac. YUM! It was fairly easy to make and a nice weeknight meal. I usually make my meatballs with a pork/beef mixture but could only get beef at my grocery store this week. I think next time a little fennel seeds might be good in the meatballs too!

Celeriac & Potato Mash:

1 medium celeriac (aka celery root) peeled and cut into 1/2 inch chunks
2 medium red potatoes, skin on and cut into 1/2 inch chunks
1/2 small shallot, simply smashed once as you would a garlic clove
1/4 cup milk
2 tablespoons butter
Salt and pepper, to taste

Meatballs: (Adapted from The Kitchn)
1/4 cup Italian breadcrumbs
1 small yellow onion, minced
1 lb ground pork/beef mixture
1 egg, beaten
1/4 cup grated Parmesan cheese
1 teaspoon finely chopped thyme
1/8 teaspoon cayenne pepper
2 small garlic cloves, minced
1 teaspoon lemon zest
Olive oil
Black pepper

Lemon Sauce:
1 1/2 cups chicken broth
3/4 cup dry white wine
1/4 cup lemon juice
Black pepper, to taste

To make the mash- place the celeriac and shallot in a saucepan with enough water to cover it by an inch or so. Bring to a boil, then add the potatoes. Cook for about 10 minutes or until everything is fork tender. Drain the water and toss the shallot, then add the milk and butter and wash away! Salt and pepper to taste. Set aside until ready to serve. If it dries out, just add a little more milk when warming it back up.

Next make the meatballs. Start by sautéing the onion in a little olive oil. Once it is slightly softened, add the garlic and cook for another minute. Season with a mini pinch of salt and pepper, then set aside to cool. In a large bowl, mix together all of the ingredients with your hands- meat, breadcrumbs, onion, Parmesan cheese, thyme, lemon zest, cayenne, and a little salt and pepper. Form the mixture into golf ball sized balls and place on a plate until ready to cook.

In a large skillet, drizzle some olive oil and place the meatballs in one uncrowded layer. While cooking, constantly turn them so they cook evenly and don’t get stuck to the pan. Cook them most of the way, but not all the way, as they will finish cooking in the pan with the sauce later. Place on a plate and immediately make the sauce.

While the pan is still hot, add the chicken broth and white wine, scraping any bits from the bottom of the pan. Simmer until reduced by at least a third. Add the lemon juice, thyme, and pepper. Toss the meatballs back in and let cook for about 5-10 minutes, or until fully cooked (but not over cooked, as it is easy to do!) Serve over celeriac and potato mash, and pour the remaining lemon sauce over top. Sprinkle with a little extra Parmesan cheese and enjoy!



Beet Carpaccio With Oranges, Goat Cheese & Chive Vinaigrette

I normally roast beets when I eat them, but chioggia beet are just so beautiful when you slice them raw, that I wanted to make something a little more special with them to showcase the gorgeous colors and patterns they have. I decided to slice them very thin with my mandolin and make a vegetarian “carpaccio” with a tangy chive vinaigrette to go with it. It was delicious! The sweet oranges, creamy goat cheese, and tangy dressing were great together. And the whole meal only took about 15 minutes!

Ingredients: (serves two)

Chive Vinaigrette:
1/3 cup fresh chives, chopped
1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup white wine vinegar
1/3 cup olive oil

2 medium beets, sliced very thin
2 medium oranges (I used tangelos) sliced 1/4 inch thick
1 carrot, peeled into ribbons
4 tablespoons goat cheese

Start by making the vinaigrette. Add the chives, mustard, vinegar, honey, and pepper to a food processor and blend well. With the motor still running, slowly add in the olive oil. Set aside. Next, thinly slice your beets, preferably with a mandolin if you have one. Place them on a plate slightly overlapping each other. Peel the oranges down to the flesh, (removing all of the white) and cut them crosswise into 1/4 inch slices. Add those to the plate as well as the shaved carrots. Drizzle with chive vinaigrette and top with rumbled goat cheese!


Prosciutto Wrapped Potatoes With Ramp Chimichurri Sauce

It’s ramp season!!! I’ve been waiting for them to pop up and was super excited when I got some in my CSA bag this week. Ramps are little onions that are only in season for a very short period of time in the Spring. They have small bulbs on the bottom, and leafy greens on the top. All of which are edible and delicious! I made a chimichurri sauce using the ramps, which was really fresh and flavorful. It could be used on a variety of things really, from chicken or steak to a simple plate of roasted vegetables! I was only planning on eating a few then taking the rest to work tomorrow….but I ate all of them. Every single last one. I guess that’s a good sign though!


Chimichurri Sauce (from Sweet Paul)
1/2 cup ramps, leaves and bulbs separated
1 cup fresh parsley
1 cup fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flaked
1/3 cup olive oil
2 teaspoons red wine vinegar

1/2 pound fingerling potatoes
4 oz prosciutto
Olive oil

Preheat oven to 425 degrees. Start by making the chimichurri sauce. In a pot of boiling water, boil the stems/bulbs of the ramps for 3 minutes, then add the leaves and cook for one more minute. Remove and run under cold water to stop the cooking. Add the ramps, cilantro, parsley, salt, pepper, and chili flakes to a food processor. Blend until mixed well, then slowly add the olive oil a little at a time, followed by the red wine vinegar. Set aside until ready to use.

Next, cook the potatoes. Place the potatoes in a medium pot and cover with cold water. Add a pinch of salt and boil for about 6 minutes. You do not want to cook them all the way, otherwise they will dry out in the oven. Remove and set aside until slightly cooled. Place potatoes on a baking sheet and drizzle with a little olive oil. Sprinkle some pepper, then cook for 10 minutes, flipping half way through. Once they are cooked, remove from the oven but keep the oven on. Cut the prosciutto in half the long way so each slice is about 1 inch thick or so. Place the potato on one end of the prosciutto and roll it up. Continue with the others then place back on the baking sheet. Cook in oven for about 5 minutes or until the prosciutto is crispy.

Add the potatoes to a dish and spoon some chimichurri on top!

Creamy Lemon Pasta With Mushrooms & Swiss Chard

After a long week of working late every night, I was finally able to cook some dinner! I ordered some local NY pasta from my CSA this week and was really excited to try it out. There’s definitely something special about cooking with local ingredients. You can taste the love and care put into every bite! I was craving a creamy pasta, so I made a nice lemony sauce to toss it in. I also added some pretty mushrooms I found at the corner store nearby and some fresh Swiss chard. The whole meal took about 20 minutes to make and was delicious!

Lemon Cream Sauce:
1 cup half & half
2 tablespoons butter
4-6 tablespoons olive oil
1 lemon, juiced
1/4 teaspoon lemon zest
1/3 cup freshly grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon white pepper
Salt, to taste

16 oz pasta of your choice! (I used gnocchi sardi)
6 oz mixed mushrooms
Small bunch Swiss Chard, de-stemmed and roughly chopped
1 cup pasta water (to use as needed)
Salt and pepper, to taste

Bring a pot of water to a boil, and cook pasta as instructed. While the pasta cooks, make the cream sauce.

Add the olive oil and butter to a pan over medium heat. When the butter has melted, add the garlic and cook for a minute or so. Next add the mushrooms and sauté for about 3-5 minutes, toss in the Swiss chard and cook for another 5 minutes or until the greens have cooked down a bit. Lastly, mix in the cream, Parmesan cheese, lemon juice, white pepper, and salt.

Drain the pasta and reserve a cup of the water. Toss the pasta in the lemon cream sauce, coating all the noodles well. If the sauce dries out at all, add small amounts of the pasta water until it has the consistency you want. Taste and salt and pepper as needed. Plate and sprinkle a little extra parmesan cheese and fresh parsley!




Potato Kale & Goat Cheese Galette With Spiced Honey

You can pretty much turn any ingredients into a yummy galette! I’ve used a variation of root vegetables in the winter months, and fresh berries in the summer. You can’t really go wrong! The hardest part I think is the crust- it’s important that the butter is very cold when you’re working with it, otherwise the dough will just crumble when you’re rolling it out. A great trick which I recently learned, is to roll the dough out on a large piece of saran wrap then simply flip it over onto your baking sheet when ready! It really helps it from breaking on you.

This one recipe that I threw together tonight was really delicious, but I do think I will add more cheese next time to make the inside gooey-er. I’m thinking if I mix the goat cheese with a 1/2 cup or so of ricotta cheese then it will add a nice texture. I also added some spiced honey which I bought at Bedford Cheese Shop in Brooklyn (or you can buy here) which I thought added a fun kick to it. You could always use plain non-spicy honey as well.


3/4 cup all-purpose flour
1/4 cup semolina flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into cubes
3 tablespoons ice water

3 medium red potatoes, cut into 1/4 inch slices
1 small bunch kale, de-stemmed and roughly chopped
2 ounces goat cheese
Olive oil
Salt and pepper, to taste
Spiced (or regular) honey, to drizzle

To make the dough, place the all-purpose flour, semolina flour, and salt into the food processor. Pulse to combine. Add the cold butter (make sure it is cold!) and pulse until the mixture is combined and the texture resembles small peas. Add the ice water one tablespoon at a time while pulsing, you will know it is done when it sticks together without crumbling. Beware of over mixing! Place dough on a lightly floured surface and form into a disk shape. Wrap with plastic wrap and place in the refrigerator for 30 minutes (or up to 24 hours.)

Preheat oven to 350 degrees. Place sliced potatoes on a baking sheet with some olive oil, salt, and pepper. Bake for about 20 minutes or until fork tender. In the meantime, toss the kale in some olive oil and saute for about 5 minutes.

Remove dough from the fridge and roll it out on a floured surface until you have a 12 inch circle. Place on a baking sheet covered with parchment paper and put back in the fridge for about 5-10 minutes. Assemble your galette by starting with a layer of potatoes, leaving a 1-2 inch boarder around the edges. Next add the kale, followed by the goat cheese. Repeat with 3 ingredients. Gently fold the sides of the dough over the edges. Place in oven for 30 minutes, then remove and drizzle with honey. Let cool for 5 minutes before eating!

Fried Avocado Tacos With A Beet & Orange Salsa

I love tacos, I could eat them every day! I’ve tried a ton of different variations, but was intrigued recently when I saw a recipe with fried avocado and decided to try it out. I made a sweet and tangy beet and orange salsa to go with it- which was pretty damn good if you ask me! I also made a spicy Greek yogurt sauce to top my tacos with, instead of the usual mayo based kind. Aside from the oil, everything else in the taco is pretty healthy! I was going to try frying the avocados with coconut oil but wasn’t sure what it would taste like, so for this first time around I stuck to regular vegetable oil. Overall a nice Wednesday night meal…

Ingredients: (makes 4 tacos)
4 medium sized flour tortillas
1 large avocados
Panko breadcrumbs
1 large egg, whisked
Vegetable oil
2 beets, roasted and finely chopped
1 navel orange, segmented and finely chopped
1/2 red onion, minced
1 tablespoon jalapeno, seeds removed and minced
Small handful fresh cilantro, chopped
2 tablespoons fresh lime juice
3/4 cup Greek yogurt
1 tablespoon hot sauce
Salt and pepper, to taste

Preheat oven to 350 degrees. Peel beets and cut into chunks. Place on a baking sheet, drizzle with a little olive oil, and bake for about 30 minutes or until fork tender. Remove from oven and let cool a little before finely chopping. Place in a bowl and toss together with the chopped oranges, onion, jalapeno, cilantro and lime juice. Salt and pepper to taste and set aside.

To fry your avocado slices, start by having your little station ready with a bowl of panko (seasoned with salt and pepper) and a separate bowl for your whisked egg. Heat the vegetable oil in a large frying pan. Dip your avocado slices in egg, toss and coat well with the panko, then place in the frying pan. Cook for 1 minute on each side or until golden brown. Place on a paper towel lined plate until ready to assemble you tacos. Lastly, mix your Greek yogurt in a small bowl with the hot sauce and also set aside.

To assemble your tacos, place a few slices of fried avocado on your tortilla, followed by the beet and orange salsa, then top with some spicy Greek yogurt. Wrap it up and eat! When I’m not being lazy I like to char my tortillas over my gas stove a little as well…it’s easy and definitely adds a nice touch!



Carrot Coconut Scones With Honey

Scones are one of my favorite morning breakfast snacks. They are so incredibly easy to make and you can really put whatever you like in them! In the summer months I like to use fresh fruit, but it’s a little early for that, so I went with carrots this round and added coconut and honey to sweeten it up. I will definitely be making these again! I may experiment a little next time and add a few crushed walnuts, or a little yogurt to make them even softer, but I liked them just the way they were too!

Ingredients: (adapted from Kitchen Trial & Error)
2 cups all-purpose flour
1/2 cup shredded coconut, unsweetened
1/2 cup light brown sugar
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
4 tablespoons cold unsalted butter, cut into small chunks
3/4 cup apple sauce, unsweetened
3/4 cup peeled and shredded carrots
1 teaspoon vanilla extract
1 tablespoon honey
1 large egg

Preheat oven to 400 degrees. In a medium bowl, whisk together the flour, coconut, brown sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Next add the cold butter and toss with the dry ingredients. At this point you can either incorporate the butter by rubbing the butter chunks into the flour mixture with your thumb and finger (as if you’re trying to snap your fingers) 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. In a separate large bowl mix together the apple sauce, carrots, vanilla, honey, and egg. A little at a time add the dry ingredients to the wet ingredients until fully incorporated. Lightly flour a piece of parchment paper and form the dough into a ball in the center, flattening it a big, then place covered in the fridge for 15 minutes. This makes it easier to cut. With a sharp knife, slice 6-8 pieces (depending on how big you want them) and place the dough on the same parchment paper right onto a baking sheet. Bake for 16-20 minutes or until golden brown and cooked through. Let cool for a few minutes then drizzle with honey and serve!

Sweet Potato, Chorizo, & Caramelized Onion Empanadas

I first have to start this post with the introduction of my NEW cutting board that my fathers amazing girlfriend (whom we call “prinnie”) personally made me. I was completely blown away when it came in the mail, and couldn’t believe she made it by hand. I had been complaining that I couldn’t find the right cutting board anywhere, so her solution was to just make one! Pretty inspiring- you really can learn to make anything if you put a little time and love into it. THANK YOU Prinnie!! She is now selling them on her new website for others to enjoy as well!

1 box pie dough (or homemade if you have time!)
1 large sweet potato, peeled and cut into large chunks
1 tablespoon melted butter
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 small white onion, thinly sliced
1 garlic clove, minced
3/4 cup manchego cheese, shredded
Smoked paprika for topping
Salt and pepper, to taste
1 egg, beaten (for egg wash)

Start by preheating the oven to 400 degrees.

Toss the sweet potato in some olive oil and roast on a baking sheet lined with parchment paper for 30 minutes or until fully cooked. Once it’s done, mash it in a bowl with the butter, cumin, cinnamon, and salt and pepper. While the potato is cooking, get the rest of the fillings ready to go. Add a tiny bit of olive oil to a pan and brown the chorizo, then set it aside in a bowl with a paper towel to drain the fat. In the same pan, cook the onions in the leftover sausage drippings until golden brown and caramelized. Toss in the minced garlic and cook for an additional minute or two.

On a floured surface, roll the dough out so it is 1/4 of an inch thick, then cut 5 to 6-inch round circles (I simply used a bowl to make my circles) Place a tablespoon of sweet potatoes on one half of the circles, then add a scoop of chorizo, followed by some caramelized onions, and pinch of cheese. Don’t fill them too much that they are hard to close! Brush edges with a little egg wash and fold the dough over, pressing the edges down with a fork. Cut a little sliver into the top of each pie, this will help them vent while cooking. Brush the tops of the empanadas with some egg wash and sprinkle with a small pinch of smoked paprika. Bake until crust is golden, about 12-15 minutes. Remove from oven and let cool slightly before serving. Enjoy!

Kale Pesto Pizza With Roasted Beets and Goat Cheese

I make pizza at home a lot, but I have never tried adding beets before! It wasn’t what I expected, and I loved it. I think it especially tasted great with the kale pesto and goat cheese. I had also never used whole wheat dough before, and was actually a pretty big fan! It added a nice flavor that complimented the rest of the ingredients. Overall a pretty delicious (and healthier than usual) pizza!

Ingredients- (Adapted from A Passionate Plate)

Kale Pesto:
1 small bunch of kale
3 garlic cloves, roasted
6 tablespoons olive oil
1/2 cup grated Parmesan
1/3 cup pine nuts
1 tablespoon lemon juice
Salt and pepper, to taste

Whole wheat pizza dough
4 small beets, roasted and sliced
2 small Yukon potatoes, sliced
Goat cheese
Small handful pine nuts, toasted
Olive oil, for drizzle

Preheat oven to 400 degrees. Slice beets in half and place in an aluminum foil “pouch” with the garlic and drizzle with some olive oil. Cook for 20 minutes in the oven or until the beets can easily be pierced with a knife. I used small candied beets so they cooked faster than say a regular size beet which could take 40 minutes or so. While those cook, thinly slice the potato and simultaneously cook those in the oven for 10 minutes, or until slightly browned. In the meantime, de-stem the kale and blanch it for 30 seconds in boiling water, then transfer to a bowl of ice water to stop the cooking. Squeeze out the excess water and place in a food processor with the olive oil, Parmesan cheese, pine nuts, lemon juice, and roasted garlic from the oven. Blend until you have a pesto consistency, then salt and pepper to taste.

Roll out the pizza dough on a floured surface. Spread some of the kale pesto, then top with the roasted potatoes, beets, and goat cheese. Bake in oven for 20 minutes or until the crust is slightly browned. Top with some fresh pepper and toasted pine nuts. I also drizzled a little olive oil to finish it off, but this is optional. Enjoy!

Vanilla Seared Scallops With Swiss Chard & Grapefruit

I’ve never cooked scallops before, but my sister Devon was telling me about a recipe she came up with the other day where she seared some scallops in brown butter and vanilla, so I really wanted to try it! They came out great! The sweet scallops were nice with the bitterness of the grapefruit and Swiss chard. Overall a successful first scallop attempt- so thanks Dev! If you’re not a fan of bitter greens, bok choy or spinach would be a nice alternative.

4 jumbo scallops
1 1/2 tablespoons butter
1/4 teaspoon vanilla extract
2 tablespoons olive oil
1/2 shallot, finely chopped
Thin slice of fresh ginger, minced
1 small bunch of Swiss chard, washed and lightly chopped
1 small grapefruit, segmented and cut into smaller chunks
1 tablespoon grapefruit juice
Salt and pepper, to taste

Start by removing and discarding any muscle tabs still attached to the scallops (if they have any) then pat dry with a paper towel and season both sides with salt and pepper. Add the butter and vanilla to a medium frying pan over high heat. Once the liquid is hot (but not smoking) add the scallops. Sear them for about 2-3 minutes on one, then flip over and sear on the other side for another 2-3 minutes. You want them to get nicely caramelized on each side but without overcooking. Place on a plate and cover with some foil to keep warm while you quickly cook the greens.

In another medium frying pan, heat two tablespoons of olive oil and sauté the shallot for a few minutes. Add the Swiss chard and cook down for a few minutes until wilted. Next add the grapefruit juice and chunks, followed by a little pepper. Plate some of the Swiss chard and grapefruit, and top with the seared scallops and any juice leftover from the scallop pan. Enjoy!