Tag Archives: easy farm to table

Burrata, Pluot and Mint Appetizer

We have been celebrating the beginning of tomato season with plenty of caprese salads made with fresh mozzarella and basil. On a whim, I upgraded to an awesome burrata cheese last weekend. Burrata is similar to fresh mozzarella, but extra soft with a creamy center. The cheesemonger recommended pairing it with a firmer fleshed heirloom tomato to have more contrast in texture. Our mint is growing crazy, so I wanted to try something a little new and combined the burrata with mint and some of the amazing summer fruit that is so good right now. I used pluots, but any stone fruit would be good. We all loved this refreshing and creamy treat, and may not go back to traditional capreses! (This would probably be good with grilled peaches or apricots, too.)

burrata appetizer with pluots and mint

Burrata, Pluot and Mint Appetizer Recipe

  • 1 fresh Burrata or (fresh mozzarella)
  • 2 ripe but firm pluots or other stone fruit
  • 1/2 handful of fresh mint
  • good olive oil
  • good balsamic vinegar (I used a pomegranate infused balsamic)
  • salt and pepper

For easier cutting, keep burrata in the refrigerator until the last minute and use a sharp knife. Slice the pluots into thick slices and layer on a serving dish with the burrata. Sprinkle the fresh mint and salt and pepper over the cheese and fruit. Drizzle with oil and vinegar and serve with good bread.


Cilantro Lime Kale Chips

These cilantro lime kale chips are addicting! A little spicy, sweet, salty, tart and bitter… they hit a nice balance. The cilantro is just enough not to overpower and the lime and creamy nuts keep the heat, which creeps up later, from being too hot. I asked Papa Bird what he thought of the “sauce” after blending it. “Does it need anything?” He said, “A cool ginger beer with tequila to wash it down.” I’ll take that as high praise.

Cilantro Lime Kale Chips

Check out yesterday’s post on easy kale chips, or “kale crunchies” as Little Bird calls them, for more on the basic technique. They are yummy and satisfying, but cook them a little too long and the kale can get bitter. Once I felt I had a good balance of time and oven temperature, I was longing to experiment with a creamy sauce, and came up with this cashew based recipe for cilantro lime kale chips.


I actually started the recipe without realizing that I was almost out of cashews so I used a combination of cashews and raw hazelnuts. Our cilantro plant is taking off which is what pushed me in the cilantro direction. I also used a mild green chili Papa Bird had just pulled out of the garden. I thought the raw kale dressed in the sauce would make a delicious salad without cooking. I was afraid it would be too spicy for Little Bird, but after baking, the spiciness mellowed out a little.

Cilantro Lime Kale Chips

Cilantro Lime Kale Chips Recipe

  • 1 head of kale
  • 3/4 cups of raw cashews (or cashews and hazelnuts), soaked in water for at least one hour, then drained
  • handful of cilantro, washed
  • 1-2 tablespoons of agave or coconut nectar
  • 1 mild green chili or jalapeño pepper
  • juice of 1 lime
  • 1/2 teaspoon of salt, or to taste
  • 1/2 teaspoon of cayenne and/or chili powder, or to taste
  • a little water, if needed, to process in the blender

 1. Wash the kale in cold water. Holding the end of the stem in one hand, firmly and quickly slide your other hand down the center rib. The leaves should tear off of the rib in one move. (This is the Brazilian way–a tip my friend Michelle taught me.) Dry the kale very well and rip any large pieces into smaller bits. (Little Bird likes to help dry, rip and sort the kale.)

Or – Purchase kale pre-washed, such as the cut organic kale from Trader Joe’s. Just make sure to remove the thick center ribs as they do not dehydrate well.

2. Blend the rest of the ingredients in a food processor or a good blender (like a Vitamix.) If the blender struggles, add a little water, a tablespoon at a time, until it blends well. Blend at highest speed until smooth, scraping down the sides at least once.

3. Preheat oven to 200° F. Meanwhile, in a large bowl, massage the “sauce” into the kale. Then spread it onto a baking sheet lined with parchment paper or a silicone mat. Bake for 45 minutes or so, checking and gently stirring the kale occasionally, until it is dried but not overly toasted.

Click on any photo in the gallery below to enlarge, or scroll through them all for step by step instructions.

Enjoy!

Easy Homemade Kale Chips – “Kale Crunchies”

Do you love buying kale chips for snacking but get tired of paying so much? You would be surprised how easy homemade kale chips can be. I have been experimenting with several recipes, techniques and temperature/time combinations over the last year, and the following recipe has been the best so far.

Easy Homemade Kale Chips

Easy Homemade Kale Chips – Kale Crunchies Recipe

  • 1 bunch kale
  • a little olive oil (approx. 1 Tablespoon)
  • salt (approx. 1/2 to 1 teaspoon)

1. Preheat oven to 200° F. Wash the kale in cold water. Holding the end of the stem in one hand, firmly and quickly slide your other hand down the center rib. The leaves should tear off of the rib in one move. (This is the Brazilian way–a tip my friend Michelle taught me.) Dry the kale very well with a kitchen towel or a salad spinner and rip any large pieces into smaller bits. (Little Bird likes to help dry, rip and sort the kale. For more on cooking with the littles, click here.)

Or – Quick and Easy Tip: Purchase kale pre-washed, such as the cut organic kale from Trader Joe’s. Just make sure to remove the thick center ribs as they do not dehydrate well. Don’t bother washing or drying them, the drier the kale is the better it will crisp up.

2. Here’s the fun part: Place the kale in a plastic bag. Add olive oil, about a tablespoon to start and a sprinkle of salt and shaky-shaky-shake it until every leaf is well covered in a fine film of oil. (Alternatively, you can place it all in a large bowl and massage the kale with your hands.)

3. Spread kale onto a baking sheet lined with parchment paper or a silicone mat. Bake for 45 minutes or so, checking and gently stirring the kale every 10-15 minutes, until it is dried out but not overly toasted.

Options: You can toss them with a little parmesan cheese or your favorite seasoned salt. Try a little cayenne or spice.

Click on any picture in the gallery below to expand.

Check back tomorrow for my favorite variation on these easy homemade kale chips, Cilantro Lime, made with a slightly spicy and creamy cashew sauce.



Anasazi Green Beans

If you have seen my previous posts on Anasazi Beans then you know I am a huge fan of the heirloom bean. Although we typically allow them to dry right on the vine and then use the beans as you might use pintos or black beans, I recently learned that Anasazi green beans are another delicious option!

anasazi green beans

Papa Bird has Anasazis growing as vines along our bottom fence, but discovered a gopher had eaten the roots off of one of the plants. Since the plant was on the verge of toppling over, he picked them for use as Anasazi green beans!


For a recipe for the most delicious veggie burger ever, the legend of Anasazi Beans, and more on victory gardens, see my post on Anasazi Bean Burgers. And for more growing tips on Anasazis and a recipe for a twist on a Southern holiday classic, check out Anasazi Bean Hoppin’ John.

Can you recommend a recipe for Anasazi Green Beans?

We usually cook green beans simply, and Little Bird loved to gum them as one of her first “holding” foods at 8 months. But please tell me, what are your favorite recipes for green beans?

Chia Strawberry Shortcake Parfait with Very Vanilla Chia Pudding

This Chia Strawberry Shortcake Parfait was the happy result of an accident. We were on a good nightly kick of classic strawberry shortcake until I accidentally dropped and shattered the glass container of whipped cream on the kitchen floor. Messy. Luckily, true tragedy was averted when I improvised this dessert featuring my Very Vanilla Chia Pudding that I’ve been tinkering with for ages and a vanilla bean yogurt. My husband now likes it better.

Chia Strawberry Shortcake Parfait with Very Vanilla Pudding

We LOVE strawberry shortcake. And strawberries are so sweet right now. My daughter communicates with a mix of mostly English, a little baby sign, and some Spanish. But occasionally she makes up her own words. For example, she calls strawberries “Pita” or “Peety” and will absolutely insist on eating them as soon as she sees them in the fridge (or neighbor’s yard.)


Cha-Cha-Cha-Chia! If you are only familiar with Chia as in Chia pets, then you are in for a treat! The same plant that grows a furry covering on chia pets is also the health food of the moment. The seeds are loaded with Omega-3’s, protein, fiber and antioxidants. They have very little calories and can be thrown into smoothies, oatmeal, or just about anything. I think they look like poppy seeds and when eaten dry, I feel like they get stuck in my teeth. Luckily, their coolest feature is that they can turn nearly any liquid into a pudding, plumping up to resemble little tapioca balls, without cooking! Try it out as a healthy pudding or in this chia strawberry shortcake parfait.

Chia Strawberry Shortcake Parfait with Very Vanilla Chia Pudding Recipe

For the Very Vanilla Chia Pudding

Ingredients for Very Vanilla Chia Pudding

Mix all the ingredients well and chill in the refrigerator. IMPORTANT: For best results, stir the pudding again after 45 minutes to prevent all the seeds from falling and clumping at the bottom. Chill for 2-3 hours or until set.

Very Vanilla Chia Pudding

For the Strawberries

Rinse and slice ripe (preferably organic) strawberries and place in a bowl. Toss with 1 teaspoon of sugar or sweetener of your choice. Chill for 30 minutes or until a slight syrup forms.

For the  Chia Strawberry Shortcake Parfait

Arrange in layers in a parfait glass, clear bowl or wine glass:

  • Very Vanilla Chia Pudding
  • Strawberries
  • Crumbled Shortcake (I used shortcake pre-made by Trader Joe’s, but homemade would be delicious.)
  • Vanilla or Honey Greek Yogurt OR a little whip cream

Enjoy!