It's quick, it's easy, it's healthy, goes with everything, delicious served right away and just keeps getting better if made ahead of time.  I make this for ALL of my family parties, they demand it, as well as for all other events.  Double it, triple it, even quadruple it... You're going to want it.  Make a little extra of the dressing to roast your favorite protein in and you have dinner in under 30.  

As requested yesterday by email - This one's for you Ashara!  Enjoy!

It's the best.  It's my favorite.  I make it once a week.  I just can't help myself.  
Once you taste it, you will know why.  And...  It's soooo easy.

(I put it on everything!!!)

   Aioli just refers to garlic mayonnaise (garlic added to fresh mayonnaise).  When people think of mayonnaise they think of the stuff that comes from a jar, in the grocery store - GROSS!!!!  (I want to vomit.)  However, aioli is a delightfully delicious sauce, think more like caesar salad dressing (which it's also the base for).  This recipe is the best, the basil makes it like pesto, the lemon juice compliments and balances all of the flavor beautifully.  Again, you're going to want to put it on, with, in everything.

Ingredients

4 egg yolks
1 TBS dijon mustard
2-3 garlic cloves, pasted
juice 2-3 lemons
S&P
2 cups olive oil, something not too floral and strong tasting, could also mix with any oil
1 bunch basil, leaves picked, left whole

Method

(see video posted below for a visual how-to)

Place in a mini food processor: the yolks, dijon, garlic, salt, pepper and juice of half of a lemon.  You need to paste the garlic, with salt, to cut the super potent rawness of the garlic.  No one wants dragon breath!

Pulse that together and let it whirl for about 30 seconds.  You're working on incorporating everything together and starting to add some air to the emulsion.  Note: Each egg yolk can hold up to a cup of liquid - we're doubling the amount of yolks, using four here so that the yolks reach the blades of the food processor, to let the machine do all of the work for you.  It also ensures that the emulsify all of the extra add-ins (lemon juice, basil).

Now, with the motor going, you can start to drizzle in the olive oil...  What's great about using the mini food prep is that it has tiny little drizzle holes in the lid, which drizzle the oil in at the perfect rate.  If you were doing this by hand you would have to whisk FOREVER, then teaspoon by teaspoon, whisk in the oil, making sure to incorporate before adding in more.  It's a SLOW process.  Works off some of the calories..? This is way faster, fresh mayo in a few minutes.

It may look a little runny at first, but all of a sudden it comes together and BOOM!  You have mayo that's the consistency of the jarred stuff.  Once you have added half of your oil (around a cup's worth) pour in the juice of 1 lemon.  When making mayonnaise you need to keep the egg yolks hydrated so that they keep holding that emulsion.  You could use any liquid: water, vinegar, citrus juice...  As you all know my favorite ingredient is lemon juice, so why not?!  Lemon juice is the best!  Not only because it balances the salt, but it lightens and brightens the taste, texture and color of the aioli - all of which make it extra delicious!

Once the lemon goes in, drizzle in the remaining oil.  Add in the basil leaves.  Basil leaves go brown, veeerrrry quickly.  Anytime you're using them you want to cut them right before use.  In this instance (also when making the best pesto) add the whole basil leaves into the aioli.  The blades quickly chop it down and the oil immediately coats the leaves so that they NEVER go brown, resulting in bright, beautiful color.  

Now comes our favorite moment, tasting time!  You will probably need to add more lemon juice, salt and pepper, to taste.  Seriously now, enjoy, I know you will!

    Here's some comfort food to keep you happy on this snowy day!  

Marinara directly translates as "Sauce of the Sailors," how appropriate?!

It was an easy tomato based sauce, without perishable ingredients such as meats or dairy.  Quick to put together, with ingredients they could keep on hand.  Simple and delicious!

Here's two versions for you - one that's super simple and one that's a little more complex, a delicious way to sneak some extra veggies in, even for the picky eaters and kids.

Simple Marinara

1 onion, chopped
3 cloves garlic, chopped
½ TBS fennel seeds
pinch red pepper flakes
dash cinnamon
bay leaf (optional)
S&P

2 cups wine, red or white is fine
2 cups canned tomatoes
chopped parsley
chiffonaded basil
lemon juice to taste (1-2 lemons)
parmesan

Sweat out the onions until they are translucent.  Salt and pepper.  Add the garlic; cook until fragrant.  Add in the fennel seeds, red pepper flakes, cinnamon, bay leaf.  Deglaze with the wine.  Add in the tomatoes.  Simmer atleast 30 minutes.

Remove the bay leaf and puree.  Stir in the parsley, basil and lemon juice, to taste.  Adjust seasonings: salt and pepper, lemon juice; salt again.

Top your favorite pasta, vegetable or meat dishes.  Garnish with extra basil and parmesan.  

Super Vegetable Marinara

Ingredients

3 TBS butter or olive oil
3 onions, chopped
6-9 cloves garlic, chopped
1 TBS fennel seeds
½ tsp red pepper flakes
dash cinnamon
1 bulb fennel, cored and chopped
2-3 carrots, chopped
3 stalks celery, chopped
1 zucchini, chopped
bay leaf
S&P
Optional: 4 cups white or red wine, or chicken broth

28 oz canned tomatoes
½ bunch parsley, finely chopped
½ bunch basil, chiffonade
LEMON JUICE

Optional add-ons: sliced mushrooms, caramelized onions, pan-seared sliced tri-color peppers, chopped rosemary, sliced shallots, grated parm

Directions

  In a large saucepan heat up the oil and sweat out the onions over a medium-high heat.  You may need to adjust the heat as it cooks.  Once translucent, add in the garlic, fennel, red pepper flakes and cinnamon.  After this becomes fragrant, ~2-3 minutes, add in the carrots.  Cook until they start to become tender, around 7 minutes, and add in the celery and zucchini.  Salt and pepper each of the layers as it cooks to develop the flavors.  

  Deglaze the pan with wine after an additional 5-10 minutes, once everything becomes tender.  Scrape the delicious browned bits stuck to the bottom of the pan back into the sauce, using a wooden spoon.  Add in the tomatoes.

  Prepare your additional vegetables, cheese, etc.  I use this sauce as a “catch-all” for when I clean out my refrigerator.  It’s also a great place to sneak extra veggies in, since the sauce portion will be pureed.  If any are going to go into the puree, add them in now.

  Let the sauce cook for an additional 20-30 minutes for the flavors to meld.  Remove the bay leaf.  Puree in batches or using an immersion blender.  The parsley and basil, plus some lemon juice can be added before or after this step.  *Reminder: hot liquids seem to EXPLODE in the blender.  To take care, fill the blender only halfway full, put a dishrag over the lid and do in batches.

  Season again after pureeing, salt, pepper and lemon juice, as needed.  

  Toss with your favorite pasta and add-ons, use as a base for a soup (I always make a huge batch and freeze some for this purpose), sauce for bread, lasagna, vegetable terrine…  I like to cook some Italian sausage and peppers into it too… The enjoyment possibilities are endless!

The holidays are upon us, time for gift giving, entertaining and holiday parties - a perfect time to up your repertoire with some delicious, simple, local delights.  For a sneak peak and more info, please follow the link below.

Building off of the menu posted last week, here are the recipes: enjoy!!!

Raw Kale Salad

Alright, so I decided to switch this recipe up a bit and go for a raw, Asian-style salad...  Something to offset all of the other food and a lighter twist.  Super easy; super healthy; super simple.

2 bunches kale, shredded or julienned
1 1/2 cups shredded veggies (beets, carrots, cucumber)
1/2 c sprouts, I prefer pea shoots
Asian Vinaigrette (recipe below)
Additional Options: Toasted Nuts/Seeds, Dried Berries, Mandarin Oranges

Toss all of the ingredients together 3 hours before serving.

Cranberry Hot Pepper Honey Jelly... Get back to me on this one.  For the meantime, buy it at the grocery store!!  Not honey based, but just as yummy!!

I will be serving this with my cheese platter and some yummy baguette, maybe grilled?!  :)
Always remember when designing a cheese platter to do "something old, something new, something hard, (something creamy), something blue!"  Atleast that's how I like to roll with my flavors.  5 cheeses is the way to go, or 3.  On my table I will be showcasing an artisanal triple cream (like a brie), then an aged cheddar (also from Appleton Farms) and an herb rolled goat cheese.  If I have time I may make an onion focaccia (recipe to follow) to accompany.  Add the hot pepper jelly, grapes or apples (fun trick for apples: soak in white wine for 15 sec and they will never go brown - best trick ever), done!  Simple, eye-appealing and delicious!  Who doesn't love cheese?!!

Moving on to the sides...


Roasted Spiced Cauliflower

1 TBS curry powder
1 head cauliflower
1 lemon zested and juiced
1/4 cup olive oil
s&p, generously seasoned
Optional: 1/2 cup parmesan cheese

Preheat oven to 400 degrees F.
Cut up the cauliflower into florettes, toss in the remaining ingredients.
Place on a parchement-lined baking sheet; roast ~15-20 until beautifully browned.


Roasted Brussel Sprouts

So.  Let's chat about turkey...  And therefore starting with brine...  Brine is a salty (like the sea) solution that imparts flavor and helps keep your meat moist while it cooks.  I HIGHLY recommend this for ANY and ALL white meats (that includes pork loins/roasts).  Here is a basic brine mixture, one that I teach in all of my classes, just vary out the spices, seasonings to pair perfectly with your dish.

All purpose quick brine (<3 hours):

4 cups water
1 cup salt (kosher)
Additional flavorings:
½ cup sugar
3 bay leaves
1 ½ TBS peppercorns
1 lemon, sliced
6 garlic cloves


Cook together until the pulp of the lemon breaks up, then dump over ice to make 8 cups total (2 QT).  Place your meat in this for UP TO 3 hours.
For my turkey I will also add in 3 sprigs of rosemary.


I'm going to focus on the turkey for now, then come back to the turducken on Thanksgiving...  

BRINE.  I can not emphasize this enough.  Make sure you remove the innards/gizzards of the bird (they should be in a bag in the cavity).  Brine for 3 hours on the counter.  Preheat your oven to 425-450 degrees F.  Stuff lemon slices, lots of chopped garlic, salt, pepper and butter under the outer skin (the breast, as well as the thighs, legs).  When the whole bird is ready to go place it in the hot oven; check it after 30 minutes to ensure that the skin isn't getting too browned (if so wrap aluminum foil over), let it go for 55 minutes, then reduce to 300 degrees.  After 1 hour 20 minutes check the internal temp (breast) of the turkey with a meat thermometer, pull at 155-160.  Allow to rest!!!  Atleast, 15-20 minutes!

For my stuffing, I'm going for a non-bread, veggie-alternative: browned Italian sausage, sauteed celeriac, butternut squash, fennel, mushrooms, caramelized onions, dried cherries and sage, seasoned with some lemon, salt and pepper.  I will prepare this on the side (pre-saute) and then stuff before roasting the bird.

We will talk gravy the day before...

Desserts

This is my apple pie that's happening... I might be cohersed into a "gluten-rich" crust, which I will post, but here is my plan:

For the pumpkin 7pie, I have to go with an old standby family recipe (or else people will get upset!)

I'm kind of craving my Mom's pumpkin bars, so I may go there instead:

Last, but not least, the Orange-Cranberry Croissant Bread Pudding.  If I had 1 major weakness, this would be it.

Ingredients
4 cups fresh squeezed orange juice
2 cups dried cranberries
 2 cups sugar
1 1/2 qt heavy cream
12-13 croissants
1 dozen eggs
 3 TBS vanilla
tsp nutmeg

Directions
Preheat oven to 35o degrees F.
Plump the cranberries in 2 cups of orange juice over heat, simmering.  Prepare a 9x13" casserole pan with butter.  Scald the cream, vanilla and remaining orange juice.  Break down the croissants into LARGE chunks. Place into the baking dish.  Whisk together the sugar and the eggs, until "sunny yellow."
Temper the eggs with the cream mixture.  Sprinkle the plumped cranberries over the croissants.  Pour the custard (eggs and cream) over the cranberry, croissant mixture.  Using your hand or a spoon, stir or evenly swirl the mixture throughout.  
Cover with aluminum foil and bake 1 hour 20 minutes.  Done when a toothpick comes out clean.  Enjoy!!!

  What a GREAT ingredient -  KELP NOODLES!!  The no cook, low-carb, seaweed-nutrient-infused noodle, that never looses it's crunch, even days after hanging out in the dressing.  Not to mention a perfect way to incorporate all of the delicious benefits that seaweed brings to your diet.

To showcase this delightful noodle I'm sharing my FAVORITE NOODLE SALAD.  If you don't want to use kelp noodles, this vinaigrette is just as delicious tossed with your favorite noodles (rice or udon are perfect), spaghetti squash or ribboned veg (think zucchini, squash, etc).  Or change it up and use it to make an Asian chicken or tuna salad.  Perfect as a make-ahead dish for picnics or entertaining - enjoy!

Asian Vinaigrette
3 TBS toasted sesame oil
4 TBS rice wine vinegar
3 TBS sweet chili sauce or honey
3 TBS fish sauce
2 TBS tamari
3 cloves garlic, pasted
1-2 TBS ginger, chopped
2 limes zested and juiced
optional 1 TBS curry paste or jalapeno
dash coriander

Garnish
1 bunch scallions, sliced on the bias
½ bunch cilantro, roughly chopped
1 English cucumber, half moons sliced on the bias
handful peashoots or sprouts
1/2 cup ribboned carrots

1 package kelp noodles

Directions
In a mini food processor puree all of the vinaigrette ingredients until the garlic and ginger is well pulverized.

Toss the noodles in some of the dressing, reserving some for seasoning the garnish as well.  Platter the dressed noodles.  Dress the peashoots, carrots and cucumber; top the noodles.  Sprinkle cilantro and scallions on top.

    I am loving this Indian Summer, perfect for apple picking and enjoying all of the Fall fun!  However, it's October, definitely Fall.  With the slightly colder weather yesterday I was craving comfort... Baked goods... Something sweet, warm and full of flavor.

Anyone who knows my family knows we are obsessed with apples, my husband's family (yes, husband, still slightly getting used to using that word!) grew up right around the corner from Brooksby Farms in Peabody and we adore EVERYTHING apple.  We took a little family Sunday-Funday trip, which resulted in us coming home with a 1/2 bushel of apples...  Which ends up being a LOT of apples, so I got to baking.

After making four apple pies and distributing them to the neighbors, I decided it was time to make one for myself.  And so started the challenge of making a delicious, paleo pie.  Recipe as follows:

For the Crust (one 9 inch, if you want a top crust, make two)
Ingredients
2 cups blanched almond flour or coconut flour (I used 2 scant cups and 1-2 TBS coconut flour)
1 tsp salt
dash cinnamon
2 1/2 TBS coconut oil
1 egg
Directions
Preheat oven to 350 degrees F.
*Note: I make all of my own almond flour, however the method is the same.  In a food processor pulse the almonds.  If you are making flour from whole blanched almonds this process will take a little bit longer.  Make sure that your food processor bowl is completely dry, pulse until the nuts are finely ground.  You want to make sure that you pulse so that you achieve a homogenous flour, if you go for too long, the bowl heats up and turns the flour into butter; any extra moisture will turn it to butter quicker as well.
With your flour in the bottom of the food processor bowl, add in the salt and cinnamon.  Pulse once until combined.  Add in the coconut oil, pulse to incorporate.  You will notice the dough starting to come together, just like regular glutenous crust dough.  Then add in the egg, continue to pulse until it's thoroughly mixed.  This dough is slightly sticky, you may need to add a touch more flour depending.  
This dough is great, you can either roll it out in parchment or press into pie pan.  I chose to press it into place, spreading it out and then crimped the edges.  Like so:

Onto the Filling (*Note: I like a full flavored pie, you may want to hold back on the spice)
Ingredients
6 medium apples, cored, thinly sliced and chunked
1 heaping TBS cinnamon
1 scant tsp cloves
1 scant tsp allspice
1 tsp salt
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp cardamon
1/4-1/3 cup honey, depending upon how sweet you like it :)
1 1/2 TBS coconut or almond flour
zest of 1 lemon
Directions
Mix all ingredients together in a large bowl and pour onto the shaped crust.  I always test an apple slice or two!  You can adjust the flavor accordingly, it will be a lot stronger in taste, cooking mellows out the flavors.
Press the apples down so instead of mounding they are level with the crust.

Bake at 350.  Check the crust after 25-30 minutes, and cover with aluminum foil to ensure the nut crust doesn't get too brown.  Place back in the oven and cook for another 20-30 minutes, until the apple mixture is bubbling and apples are fork tender.  
Let cook and enjoy!

I was lucky to partake in the festivities of the benefit at Appleton Farms last night, in support of the new Appleton Cooks program.  What a lovely evening! (Pictures to follow)

In preparation for the evening, I took an old cornbread recipe from Fannie Lanier Appleton and adapted it, adding grated sugar pumpkins, apples and spices.  The ratios are the same, I just added a little bit more milk and turned them into little pancakes, or fritters.  Topped with a little bacon jam, tastes just like Fall!  I like turning them into little open-faced sandwiches, last night's were topped with steak from the farm.  Recipe as follows:

Hope you all enjoy!!

My favorite health and beauty routines:

Coconut Oil.
I can not get enough of this product... I have been asked how I use it, the question really is how don't I use it?!  As deoderent (rub on underarms, then finish with baking soda), in body scrubs, face masks, as a moisturizer... and of course to cook with!  I keep a separate jar in the bathroom.... 

Oil Cleansing.  
I use a ratio of 30% Castor Oil to 70% Grapeseed Oil.  There are many different combinations and other oils you can use, this is just the one that I'm using at the moment and it seems to work well.  Massage several drops into skin, then steam and gently wipe with a warm to hot facecloth.  Repeat for extra-deep cleansing, one to two times.  Once cleansing is complete, massage in jojoba oil or for extra moisturizing coconut oil. Repeat with the same steam/clean.  Your skin will be happy, healthy, radiant and thank you! [Note: For more background information follow the link below]

Going Paleo.
Removing toxins, sugar, caffeine, dairy, processed goods, and grains helps to detox the body, while satiating the body with the important, healthy nutrients, making your body feel amazing!

There is something so delicate and indulgent about crepes. Growing up Swedish pancakes were one of my favorite weekend breakfasts, when I would get up early with dad, just the two of us, and bond over preparing a feast in the early morning light.

Here is my snowy, Tuesday morning tribute, after working out some calories doing yoga. I usually go all the way savory, but there was something about these that I just couldn't resist drizzling a little bit of raw honey over. Hello perfect Sunday morning brunch!  Sweet, savory, delicious!

For the crepes:
Whisk together.  While combining ingredients heat up a cast iron or non-stick skillet.  (I add and mix everything in a liquid measuring cup, making it easier to pour into the pan.)

1. 3 eggs
2. 1/2 cups coconut milk (I used regular, not light, however next time I may try it)
3. 2+ TBS coconut flour
4. 1 TBS vanilla extract
5. 1 1/2 tsp ground cinnamon
6. 1 tsp sea salt
7. 1 TBS fresh squeezed lemon juice

Add enough coconut oil to more than coat the bottom of the pan.  Move oil around bottom of pan to ensure the crepes won't stick.  Once the oil starts to smoke you are ready to add the crepe mixture.  Pour around in a circle, about 7 or so inches in diameter.  When the edges start to curl up and the bottom is nicely golden-brown you are ready to flip.  Using a spatula, offset or other, flip quickly, being careful to not allow the crepe to break.  Let this side cook until golden, you may need to adjust the heat.  Remove from pan when crepe is browned nicely.  Serve immediately, with your favorite crepe accoutrements.  The crepes will automatically start to deflate, and look thinner as they cool.  This recipe will make about 6 crepes.  They're so delicious you'll want to make extra - they will fly off of the plate!!

For my filling I did steak-scrambled eggs and a nice thick-sliced-pepper-crusted piece of bacon (my favorite).  Then with the drizzle of raw honey - completing the sweet-savory Sunday brunch taste.  Mmmmmmm, yum!!!