MINT, PEA, PESTO W/ BURATTA & TOAST

JUMP TO RECIPE

One of my favorite things to do is to make food for people. It is, without a doubt, the way I show love. If I get excited to feed you, chances are I love you. While I am sure cooking would fall into the “Acts of Service” Love Language category, I really do think we should add a 6th love language, and it should just be called Food. And if you end up making this mint, pea, pesto burrata, buttery toast dish, I hope you love it as much I loved sharing it with all of you. It would be a great addition to your Easter table if you celebrate, and it pairs really well with the Spring veg cobb salad I shared two days ago.

This is inspired by a dish I had at an Italian restaurant in LA called OSTE. It was so damn good I immediately knew I wanted to recreate it. This would be a perfect appetizer for Easter (at least in my Italian opinion, lol) or, honestly, just whenever. It’s effing good.

Mint, pea, pesto, and burrata are all delicious ingredients that can add a lot of flavor and texture to toast. Here are some possible reasons why they go so well together:

1. Complementary flavors: Mint, peas, pesto, and burrata all have flavors that complement each other. Mint has a fresh, herbal flavor that can balance out the creaminess of the burrata and the richness of the pesto. Peas have a slightly sweet and nutty flavor that pairs well with the other ingredients.

2. Textural contrast: Toast provides a crunchy base that can contrast nicely with the soft and creamy burrata. Peas can add a bit of crunch as well, while pesto can provide a smooth and silky texture.

3. Visual appeal: The bright green color of the peas and pesto can create an attractive visual contrast against the toasted bread and white burrata.

4. Versatility: Mint, peas, pesto, and burrata are all versatile ingredients that can be used in a variety of dishes. They can be used in salads, pasta dishes, sandwiches, and more, which means they can be combined in many different ways to create interesting and delicious flavor combinations.

Overall, the combination of mint, peas, pesto, and burrata on toast is a tasty and satisfying meal that combines complementary flavors and textures.

Peas are a nutritious vegetable that is packed with a range of vitamins, minerals, and other beneficial nutrients. Peas are also a good source of various vitamins and minerals, including Vitamin C: 21% of the Daily Value (DV), Vitamin K: 24% of the DV, Vitamin B1 (thiamin): 16% of the DV, Vitamin B6: 10% of the DV, Folate: 16% of the DV, Iron: 5% of the DV, Magnesium: 8% of the DV, Potassium: 7% of the DV.

Peas are also rich in antioxidants, which can help to protect against oxidative stress and inflammation in the body. They are nutritious providing a range of health benefits when included as part of a balanced and varied diet. Mint and basil are both herbs used in a variety of dishes to add flavor and aroma. They are also rich in various nutrients and can offer several health benefits. Here are some of the potential health benefits of mint and basil:

Health Benefits of Mint:

1. Digestive Health: Mint has been traditionally used to aid digestion and relieve gastrointestinal symptoms such as bloating and gas. It may also help to reduce nausea.

2. Fresh Breath: Mint has a natural refreshing effect and can help to freshen breath and reduce bad breath.

3. Anti-inflammatory: Mint contains anti-inflammatory compounds such as rosmarinic acid and menthol, which can help to reduce inflammation in the body.

4. Antioxidant: Mint is also a good source of antioxidants, which can help to protect against oxidative stress and free radical damage.

Health Benefits of Basil:

1. Anti-inflammatory: Like mint, basil contains anti-inflammatory compounds such as eugenol and rosmarinic acid, which can help to reduce inflammation in the body.

2. Immune System Support: Basil is rich in vitamins A and C, which can help to support a healthy immune system.

3. Cardiovascular Health: Basil may help to lower blood pressure and reduce the risk of cardiovascular disease, thanks to its high content of antioxidants and anti-inflammatory compounds.

4. Anti-microbial: Basil contains essential oils that have antimicrobial properties, which can help to fight off harmful bacteria and other pathogens.

Mint, pea, pesto w/ burrata & toast

BASIL & PEA PESTO

• 1/4 cup toasted, salted pumpkin seeds

• 2 cloves garlic

• Pinch red pepper flakes

• 1/4 cup parmesan cheese

• 4 oz (3 packed cups) fresh basil

• 1/3 cup peas

• 1 large lemon, juiced

• 2/3 cup olive oil, more as needed

• Salt and pepper to taste
  

TO FINISH

• 1/3 cup fresh mint, chopped, plus more for garnish

• 1/2 cup peas

• 1 ball burrata cheese

• Lemon zest & juice

• Olive oil

• Parmesan cheese

• Buttery toast

DIRECTIONS

In a food processor, add the pumpkin seeds (walnuts/pine nuts also work), garlic, red pepper, and Parmesan, and pulse until crumbly. Then add in the basil, peas, and lemon and pulse for about 30 seconds. Then, while on low, add in the olive oil until you have a chunky, spreadable mixture. Season with salt and pepper to taste.

To assemble: pour the pesto into a shallow dish/plate with a raised edge. Stir in the mint and peas. Put the burrata in the center, garnish with lemon zest & juice, olive oil, and Parmesan, and serve with toast. Enjoy.

Also, if you have been loving my recipes then, I am so excited to share that my first-ever cookbook Vegan Buddha Bowls is now available for order.

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SPRING VEGETABLE COBB SALAD W/ SUGAR SNAP PEAS, PEAS, RADISH, HARD-BOILED EGG, AVO & TAHINI DRESSING

JUMP TO RECIPE

I am wildly enthusiastic about salads.

Especially when I'm with the people I love, and I can share. Not surprisingly, I am sort of the go-to person in my group of friends for making salads anytime we get together. It's a responsibility I do not take lightly. No boring salads for my people. Ever. No boring salads for you from me, either. I hope you're just as enthusiastic about this salad as I am.

This salad is made with a wide variety of ingredients that add texture, taste, nutrition, color, and flavor. All things necessary to not have a boring salad.

There are several reasons why this combination of ingredients taste so good together:

1. Textures: The salad includes a variety of textures, from the crisp snap of the sugar snap peas to the creamy smoothness of the avocado. The combination of textures can create a satisfying mouthfeel that enhances the overall experience of the dish.

2. Flavors: The salad includes a range of flavors, from the sweetness of the peas to the tanginess of the pickled red onion. The combination of sweet, sour, salty, and savory flavors can create a complex and satisfying taste profile.

3. Complementary ingredients: The ingredients in the salad are carefully chosen to complement each other. For example, the freshness of the dill and green onion can balance out the richness of the egg and cheese. The lemon and garlic in the dressing can enhance the flavors of the other ingredients.

Overall, the combination of textures, flavors, and complementary ingredients can create a delicious and well-rounded dish.

Included in this salad:

Mixed greens and red leaf lettuce - I use a combination of greens for crunch, nutrition, and color.

Pickled red onion - necessary tanginess and brightness. It lifts the flavor of everything and pairs so well with the ingredients. Pickled red onions are the type of thing I always have on hand. They are the simplest thing to make ever and they will make just about any dish infinitely better. I use half vinegar, half water and a big pinch of salt to make mine.

Sugar snap peas, radish and English peas - these sweet and bitter crunchy little morsels are one of my favorite things about spring. They bring texture, nutrition, and flavor to this salad. Plus I love their color.

Hard-boiled eggs - These bring a smooth creamy texture to the salad as well as extra protein and nutrition. Having them in the salad makes this feel very appropriate for an Easter or Passover brunch, too.

Avocado - It would be unique for me to make a salad with avocado. rich in healthy fats for satiety, and hormone balance. These guys start coming into season in California around April but you can find them at the farmer's market earlier sometimes. Otherwise, you can hopefully find them year-round from Mexico.

Tahini Dressing - Sesame seeds are the building block for tahini. It has such a rich, earthy flavor and is bursting with nutrients, as all seeds are. If you haven't had tahini before, you are in for a treat. It's really common in Mediterranean-style cooking, most hummus is made with it but I really became familiar with it through vegan cuisine. it's in a lot of the sauces in my cook, Vegan Buddha Bowls.

Parmesan Cheese - This adds a nice bit of saltiness to the salad and I just love it. Of course, it also adds protein so this salad really is hearty and could pass as a meal, while still being vegetarian.

Dill and green onion - these two little green gems pack SO MUCH FLAVOR. As I was eating this, I kept thinking about how flavorful these two plants are. I find it somewhat fascinating that something so small can taste that powerful. Mother nature really is cool. I also use alot of herbs in my cookbook as well. They bring great health benefits and truly make everything taste better.

Spring Vegetable Salad with Sugar Snap Peas, English Peas, Radish, Hard-boiled Egg, Avocado, Parmesan Cheese, Pickled Red Onion, Dill, and Green Onion Served With a Lemon Garlic Tahini Dressing

Lemon Garlic Tahini Dressing

• 1/2 cup tahini

• 1/4 cup + 1tbsp hot water

• 1-2 cloves garlic, grated or pressed

• 1 large lemon, juice and zest

• salt and pepper to taste
  

Salad Fixings:

• 1 tbsp olive oil

• 5 oz sugar snap peas 5 oz English peas 2 cloves garlic, minced

• 1 large head of red leaf lettuce, chopped

• 1 big handful of mixed greens

• 4 hard-boiled eggs, peeled and quartered

• 4-6 radishes, thinly sliced

• 1 avocado, sliced

• 3/4 cup pickled red onion

• 1 cup parmesan cheese, freshly grated
  

To garnish

• fresh dill

• sliced green onion

• lemon zest and juice

• salt and black pepper

To make the dressing combine tahini, water, garlic, lemon juice and, zest, S&P in a bowl, mix well set aside.

For the salad, in a large skillet, heat 1 tbsp of oil over medium heat. Once hot, add in the sugar snap peas, English peas, and garlic. sautee, occasionally stirring for 5-7 minutes. You want them warm but still bright green. Just slightly cooked.

Then build your salad. To a large bowl, add the red leaf lettuce, mixed greens, sugar snap peas, English peas, hard-boiled eggs, radish, parmesan cheese, avocado, pickled red onion, and the dressing. Toss well, then divide amongst bowls and garnish with dill, green onion, lemon juice, and zest, and a nice pinch of salt and black pepper.

Enjoy!

Also, if you have been loving my recipes then I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for order.

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ZA'ATAR TURMERIC TAHINI CHICKEN BOWLS W/ ASPARAGUS & SWEET POTATO

JUMP TO RECIPE

I often do my best cooking when I am not performing. I mean, specifically, when I am not intentionally trying to create something for content but rather when I am just casually putting something together for my partner and me to eat.

It was a casual Thursday; I didn't have any specific recipe planned. I just had a handful of ingredients in the fridge and gave Brent 3 different options, combing those ingredients into different ways to choose from. He settled on a Buddha Bowl, which is kinda my specialty, after all. And this recipe was born. It is absolutely delicious. It has all kinds of nutrient-rich ingredients, and it's so satisfying, both to eat and look at.

The base is a really simple salad with mixed greens, julienned radish, dill, olive oil, lemon juice, feta, and za'atar. No recipe for this; just eyeball it and toss it in a bowl. Next is cooked quinoa. I like to make mine with vegetable broth, fresh garlic, salt, and pepper. It really takes it up a notch. You could also serve it with rice if you prefer, or any grain really. I used the same spices for the sweet potatoes and chicken and cooked them both on the same sheet pan, which keeps this very simple. While everything is in the oven, you can start the onions and asparagus in a skillet, and while everything cooks, toss together the salad. This comes together in about 35 minutes, aside from the pre-heating time for the oven, but while it pre-heats, you can prep your veggies. Although this might look like a complicated dish, it's actually very easy to put together, so don't be intimidated by it. For the sauce, I used a pre-made tahini sauce, like hummus, so you can use storebought as I did or make a simple one on your own, up to you.

Tahini, which is the sauce for this dish that ties everything together, is a paste made from ground sesame seeds. It is a staple ingredient in Middle Eastern, Mediterranean, and North African cuisines and is commonly used in dishes such as hummus, baba ghanoush, and halva. Tahini has a nutty and slightly bitter taste and a creamy texture. It is a good source of protein, healthy fats, and minerals such as calcium and iron. Tahini can be found in most grocery stores and can also be made at home by grinding sesame seeds into a paste with a food processor or blender.

I was gifted some tahini sauce from Fun Sesame, a small, women-owned business in Los Angeles. For this dish I used their Za'tar Turmeric tahini, and it was such a dream. All her sauces are a dream that I've tried.

Za’tar Turmeric Tahini Chicken Bowl with Sweet Potato and Asparagus

Serves 2

CHICKEN AND SWEET POTATOES

• 2 boneless skinless chicken thighs

• 1 large sweet potato, peeled, cut into 1-in cubes

• Olive oil

• 1 tsp garlic powder, divided

• 1 tsp smoked paprika, divided

• 1 tsp za’tar, divided

• 1 tsp onion powder, divided

• 1/2 tsp turmeric, divided

• Salt and pepper
  

VEGGIES

• 1 medium red onion, cut into 1/2 inch half-moons

• 1 bunch of asparagus trimmed

• Olive oil

• 2-3 tsp aged balsamic vinegar

• Salt and pepper
  

TO SERVE

• Cooked quinoa

• Tahini or hummus (I used @fun_sesame za’tar turmeric tahini sauce)

• Mixed greens tossed with olive oil, lemon juice, chopped radish, avocado, dill, feta, Za’tar, salt, and pepper
  

DIRECTIONS

Pre-heat oven to 400f

Toss the sweet potatoes with oil and half the spices. Set aside. Toss the chicken with oil and half the spices—season both with a generous pinch of salt and pepper.

Lay out the chicken on an oiled sheet pan. Cook for 15 minutes, then add the sweet potatoes and cook for another 10-15 minutes until both the chicken and potatoes are cooked through, and the chicken's internal temp is at least 165f. Slice the chicken into strips.

Meanwhile, heat oil in a large skillet over medium, then add the onions and cook for 12-15 minutes, stirring occasionally. Next, add the aged balsamic vinegar, season with salt and pepper, and mix well. Push to one side and add the asparagus to the skillet to cook. Toss occasionally and season with salt and pepper until both asparagus and onions are cooked through, about another 10 mins.

Then build your bowls, layer up the salad, sweet potatoes, quinoa, chicken, asparagus, tahini or hummus, and garnish with feta, dill, za’atar, and a drizzle of olive oil and lemon juice. Enjoy!