Off The Counter: Almond Berry Smoothie

I've gone from juicing to blending and I finally came up with a concoction that's just right, at least for me.  It's neither too sweet nor too bland, but simply good for you.  Ingredients and instructions below:

Ingredients: 

Almond milk (vanilla), frozen bananas, fresh or frozen berries, flaxseed meal and protein powder (optional)

Instructions:

Pour 1 cup of almond milk into the blender, add half of a frozen banana, 1/2 cup of berries, 1 tablespoon of flaxseed  meal and 4-6 oz of protein powder or Vega's energizing smoothie mix [see below].  Blend, pour and enjoy!

I alternate between vanilla whey protein and Vega's energizing smoothie mix wich has additional fiber, omega-3's and veggies.

If you've been firing up the blender lately [and not just for margaritas] please share your favorite combination with me.

Off The Counter: Fried Okra

Alex and I recently reconnected with a dear friend from Cape Cod who now lives in San Francisco.  Although we hadn't seen each in a few years, our reunion felt as though no time or distance had come between us.  We recently visited him and his partner's impeccably decorated place in Diamond Heights (can't wait to get my lens all over THAT space) and enjoyed a delicious home cooked dinner.  One of the dishes they prepared was fried okra.  Mind you, it wasn't your typically battered and fried okra, this dish was light, crisp and extremely tasty. Take a look at a modern take on a Southern favorite, with ingredients and instructions below:

Ingredients:

Okra (small pods are the most tender), coconut oil, sliced almonds, salt and pepper.

Instructions:

Cut the okra length wise.  Add about a tablespoon of coconut oil to a frying pan  Wait untl the oil is melted and very hot before you add the okra.  Toss until it's brown.  Remove from pan and add sliced almonds, salt and pepper.  Enjoy!

Many thanks to JB and DD for a delicious meal and a memorable evening!

Off The Counter: The Classic Cobb Salad

This week's Off The Counter is inspired by an old favorite, the Cobb Salad.  It was  a staple of ours years ago but only recently have we integrated it back into our culinary repertoire.  It could be the perfect summer meal:  light,  filling and good for you at the same time.  Ingredients and instructions below.  Take a look at this classic:

Ingredients:

Baby spinach, blue cheese, bacon, hard boiled eggs, avocado, dijon mustard, olive oil, lemon, salt and pepper.

Instructions:

Cook the bacon and boil the eggs. We like it with lots of eggs so we use 3-4.  Combine with the spinach, blue cheese and avocado.  Salt and pepper to your liking.  For the dressing mix olive oil, some dijon mustard, juice from a lemon and salt and pepper.  Drizzle on top and toss.  Enjoy!

Do YOU have a favorite go-to salad?

Off The Counter: Black Lentils

This week's Off The Counter features yet another recipe from the cookbook Plenty that has become a weekly staple.  This one involves black beluga lentils.  I prepare a batch on Monday morning and enjoy it throughout the week as a fast [healthy] food.  Unfortunately, the kids will not eat it, at least not yet.  Take a look how beautiful this legume is and how well it pairs with creme fraiche.  My take on the recipe below:

Ingredients:

Black lentils, carrots, celery, cherry tomatoes, onions, broth (your choice), red wine vinegar, bay leaf, dill, cilantro, parsley, brown sugar, olive oil, creme fraiche, salt and pepper.

Instructions: 

Add large cut carrots, celery and onion to stock pot with 1 cup of lentils and a bay leaf. Cover with water or stock.  Bring to boil and simmer on low heat for 25 minutes.  Remove and discard vegetables and toss lentils with olive oil, vinegar and salt.

Optional: Half cherry tomatoes, carrots and celery.  Drizzle with olive oil, sugar and salt.  Roast for about 20 minutes.

Add chopped herbs and roasted veggies to your lentils.  Top with creme fraiche and enjoy.

Yotam Ottolenghi, author of Plenty also includes fire roasted eggplant (which is delicious) but for a simpler preparation I omit it.

Do have a favorite go-to-recipe that's become a weekly staple?  If so do share.

Off The Counter: "Plenty"

We recently hosted a group of visiting East Coast buddies along with several of our new West Coast friends.  For the dinner we prepared dishes from the cookbook "Plenty" written by chef Yotam Ottolenghi.   This recipe book combines vegetables, grains, herbs and seeds in a way I never thought possible, at least not in my kitchen.  The evening was spent experiencing new culinary combinations as well as acquainting our old friends with our new ones.  Take a look at some of the dishes and snapshots from that warm California night:

Many thanks to BS for giving us the cookbook that provided the menu and to all who joined us that evening!