Pumpkin Swirl Brownies

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Yep, another post where I bake with pumpkin products. As an unapologetic pumpkin-lover, I’ll let you into a little blog preview/secret: Hailey and I have no plans on stopping this pumpkin obsession.Though this might be due to my lack of self-control around Trader Joe’s various pumpkin products … oops … I have so many ideas on how to incorporate this delicious orange goop into all my favorite fall foods. I’ll probably even write a few of these posts while in a Starbuck’s PSL-haze.  So, we better just get it over with and rename this blog,  “Cathy and Hailey Cook With Pumpkin.” But hey, at least we’ll be predictable, right?!

At the risk of over sharing and losing all resemblance of a social life, I’m going to share with you, the reader, how I spent my last Sunday. (Whatever, I’m about to go into a PSL happy coma anyways). I went to a cat’s 2nd birthday. One of my friend’s threw her cat a Mad Hatter-themed birthday party, complete with presents and party favors. I’ve got to say, it was really fun. Chester (the cat) ended up leaving the party after we tried to dress him up in his new dinosaur costume (purchased partially by yours truly), leaving a handful of girls around to drink mimosas, swap stories and eat these brownies.

A few words on these brownies: this is my favorite brownie recipe ever. There’s been weeks where my roommate Marta and I can polish off a pan of these brownies in under a week. Now that’s impressive a skill since these are some of the densest, moistest and richest brownies I’ve ever eaten. I added a cream cheese- pumpkin swirl to the top (while singing “chocolate and pumpkin swirrrrrlllll” … anyone who gets this reference, gets me) just because I’m always in the pumpkin mood.

Hope you enjoy!

Cheers!

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Pumpkin Swirl Brownies (adapted from Comfortably Domestic and Betty Crocker)

Brownies

1 1/2 Cups of Flour

1/3 Cup of Cocoa Powder

1/2 Tsp. of Instant Coffee

1/2 Tsp. of Salt

3/4 Cup of Butter, at room temperature

1/2 Cup of Brown Sugar

1 Cup of Sugar

2 Cups of Chocolate Chips (I used semi-sweet chocolate)

2 Tsp. of Vanilla Extract

4 Large Eggs

Pumpkin Swirl

3 Oz. of Cream Cheese, softened

1/2 Cup of Canned Pumpkin Puree

1 Egg

3 Tbsp. of Sugar

1 Tsp. of Cinnamon

1 Tsp. of Nutmeg

Directions:

In a large bowl, mix the flour, cocoa powder, coffee, salt, sugar and brown sugar together. Set aside. In a microwave safe bowl, microwave the chocolate chips, vanilla extract and butter at 30 second intervals until melted completely. Make sure that you stir the chocolate chips in between each microwaving session to help the heat distribute faster and more evenly. Mix the melted chocolate into the dry ingredients and stir completely. Stir in one egg at a time, taking care not to over mix. Set aside.

In a separate bowl, combine cream cheese, pumpkin puree, an egg, sugar, cinnamon and nutmeg. Set aside.

In a 9X9 inch greased pan, pour in 90 percent of the brownie batter. Once the batter settles, spoon pumpkin mixture on top, covering most but not all of the batter. Then do the same for the last 10 percent of the brownie batter. Take a clean butter knife and slightly swirl together the brownie and pumpkin. Bake in the oven at 350 degrees for approximately 50-60 minutes, or until an inserted knife comes back slightly fudgy.

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A Taste of NYC: The Meatball Shop

 

Meatball 3The Meatball shop has been getting a lot of press these days. Even before moving to NYC I remember seeing it featured in some Bank’s small business advertisements. I’m not particularly a huge fan of meatballs, but with all the hype, I thought I’d give it a try. They actually have several locations now including the Lower East Side, Williamsburg, Chelsea and Upper West. I went to the Chelsea location (wow, I just realized how much time I’ve been spending on the West Side!).

So here’s the deal about the meatball shop- it’s sort of pick and choose/design your own, think Counter Burger with the fun check marks you get to put on your menu. They have several staple kinds of balls (turkey, beef, chicken, veggie), and always a special. Besides creating your own sort of bowl or concoction, you can also get a single meatball on a slider. This is a great little appetizer if you want to taste the meatball of the day but don’t want a whole plate of it.

I’m kind of a sucker for design your own places…so I loved it. I actually had a salad, which did not at all help my attempt to be healthy as it was rather heavy (it’s a must to come here very hungry, you will eat a lot). My salad had all sorts of market roasted vegetables, topped with my choice of ball and sauce: chicken meatballs and pesto. Finally topped with a fried egg. Yum.

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A close look at the chicken-pesto Credit: http://themeatballshop.com/page/gallery/

My friend designed a pasta bowl, also topping it with chicken meatballs and pesto (yes, I was a copy-cat because apparently that is the best combination…maybe I’ll be more creative next time!). We also shared a side of garlic roasted broccoli, which was very good, although with all the veggies on my salad I probably didn’t need it.

So my only regret about this place was not saving room for dessert! They have a make-your-own ice cream sandwiches with homemade cookies…reminded me of my college days spent at Diddy Riese! (If you live in West LA, you know what I’m talking about). Next time maybe I’ll share a plate of balls and a dessert…that sounds like a good plan.

(Sidenote: We sat outside and it was very dark so please excuse the photos!)

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Chicken Pesto Meatballs atop pasta

The Meatball Shop

Multiple NYC locations, including:

200 9th Ave New York, NY 10011

What to Order:

Meatballs! Any kind of ball you like. It’s design your own so you can’t go wrong, but the chicken balls with pesto was amazing!

And save room for an ice-cream sandwich to share :)

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Meatball Salad

 

Cranberry Kale Salad

Kale 1This is almost as simple as it gets for a fall salad, but it’s darn delicious. I recently came across this great Buzzfeed article here, and it made me want to try SO many dishes with fall ingredients! This simple salad features kale and cranberries which are in season right now, but spices it up with a lemon vinaigrette, roasted pine nuts and shaved parmesan cheese.

This may be the first recipe I’ve made with fresh cranberries. I always go for the dried variety for salads and the like, but thought I’d give the fresh ones a go since they’re in season. My experience was that they are a LOT less sweet than dried cranberries, but I sort of enjoyed the tangy sourness in a salad. It was a great new experience, but definitely not for everyone (my friend didn’t like them all that much unfortunately).

This salad is a great appetizer, side dish or even a full meal. It also pairs great with Chardonnay (I clearly know from experience…). Happy fall everyone, and…

Bon Appétit!

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Kale Cranberry Salad

1 Bunch Curly Kale, chopped

3/4 Cup Fresh Cranberries

1/4 Cup Shaved Parmesan

1/4 Cup Pine Nuts

Roast the pine nuts over medium heat in a pan, stirring occasionally until golden brown. Set aside to let cool. Combine kale, cranberries and parmesan. Add pine nuts.

Dressing:

2 Tbsp Fresh Lemon Juice

2 Tbsp Olive Oil

Salt & Pepper to Taste

1 Clove Garlic, minced

Mix all ingredients together in a small bowl and mix into the salad.

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A Taste of NYC: Keste Pizzeria

Keste 2Since I live in NYC, I’m obviously on a quest to find the best pizza around. Somewhat inspired by my friend Jen who used to have a blog that sought the best of every “New York food,” such as bagels, pizza, doughnuts, black and white cookies…I have been on a more low-key quest. (FYI her blog was really cool…check it out here! Gourmande on the Go). While I’m not necessarily documenting my quests, I hope to one day have an extensive lists of all the bests of NYC…maybe one day it’ll even appear on this blog.

Keste constantly comes up as a must-try for New York pizza. It’s not exactly New York-style pizza, it’s very Italian, but this cozy West Village spot is a favorite among many. Keste has been on my list for awhile, but I recently got to try it sort of on a whim, and sort of by accident.

My friend and I actually had intentions of a healthy and active evening. We decided that we would go on a run along the Westside highway. (Side note for runners- it’s really a beautiful path along the water, I had no idea how great it is!). It was a beautiful day, and I decided I would just walk from downtown to my friend’s place in Chelsea. Well, it’s kind of a farther walk than I expected. Coming from LA where I’m used to Cathy being my “neighbor” when she lived a mile and a half away, nothing in NYC seems far for me.

Well, by the time I got there and climbed the 5-story walk-up, I was tired and hungry. We embarked on a jog nonetheless, and made it about a mile before we decided we were over it. We decided to then run TO food. (Of course this is when my friend told me he and my other high school friend went on runs to Shake Shack frequently in the summer…his justification was that it’s healthier than taking the subway to Shake Shack!) So we ran into the West Village, and of course stumbled upon Keste, which I immediately recognized from my “list.”

The guy sitting next to us, seeing we were in work out clothes, started cracking up and mocking us, saying wow, good for you guys, going on a jog before eating. It was quite a scene.

So finally, the pizza…we were lucky to be there on a Tuesday evening, as it was fairly empty and there is usually a long wait. We ordered two pizzas to share, one with meat and one veggie. The crust was incredible- very doughy and fluffy. The cheese was very good as well, and the sausage on one of our pizzas was also quite good.

Some may kill me when I say this but….it actually wasn’t my favorite pizza in NYC! Don’t get me wrong, it was fantastic, but maybe a bit too saucy and not enough cheesy for my preferences. I’ve also been into very thin crust pizza lately, and this was a bit doughier and heavier. So far my favorites have been Otto and Malaparte (reviews to hopefully come soon!). Nonetheless, definitely worth heading to Keste for a delicious pizza meal.

Keste Pizzeria

271 Bleecker St. New York, NY 10014

What to Order:

We ordered two pizzas to share, the Ortolano (tomato sauce, homemade mozzarella, artichokes, mushroom, extra virgin olive oil), and one with sausage that I can’t seem to find the name of! There are so many different variations of pizza, and all vary only slightly so you really can’t go wrong.

The mozzarella is definitely very good quality, and the crust is a medium-thickness and very fluffy. Certainly one of the better crusts I’ve had.

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Overnight Pumpkin Cinnamon Rolls

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It sure doesn’t feel like Autumn, yet. Maybe Los Angeles didn’t get the Starbucks PSL memo, but over the last couple weeks, we’ve been experiencing days of 100+ degree weather and nights camped out in front of the air-conditioning. The term “Indian Summer” doesn’t seem to do it justice; it’s more like a triple-digit desert hell. Sure, I can spend my weekends walking sweating along the Venice Beach boardwalk, but I would trade it all for a little sweater weather and knee-high boots.

Last Friday, in a spell of wishful, Autumn thinking, my friends and I decided to pick up pumpkins from the nearest patch and carve jack-o-lanterns. Ana even committed to wearing flannel and boots… in this heat, that’s a show of real committment. All the wishful thinking in Los Angeles didn’t help us however, and when we arrived at Mr. Bones Pumpkin Patch, we found that we were one of only a handful of people perusing a very, very empty pumpkin patch. Pumpkin fail?? Turns out we visited the pumpkin patch on opening day, so not necessarily a pumpkin fail. And, with a quick stop at Trader Joe’s for some dark chocolate-covered pretzels and a bottle of wine, we had quite the successful girls’ night in.

With pumpkin carving festivities put on hold until the weather cools down (no one wants a baked jack-o-lantern), my pumpkin cravings had to be satisfied some other way. I’m a sucker for any recipe with pumpkin; pumpkin pie, pumpkin chocolate chip cookies, my mom’s Korean pumpkin soup made with sweet rice … I love them all equally. So when Marta recently bought some roll-and-bake pumpkin cinnamon rolls from Trader Joe’s, I obviously helped myself to one a few rolls, and decided that I should take a stab at recreating the recipe.

I created these with a little help from Hailey and my favorite blog inspo, and the best part is that you can do most of the prep work the night before! I’ll definitely be making these sometime soon.

Anyone have any other pumpkin recipe suggestions?

Cheers!

pumpkincinnamonrolls3Overnight Pumpkin Cinnamon Rolls (adapted from Sally’s Baking Addiction)

Rolls:

1 Cup of Pumpkin Puree

2 Tbsp. of Brown Sugar

1/4 Tsp. of Nutmeg

1/2 Tsp. of Salt

1/3 Cup of Milk

2 Tbsp. of Butter

1 Egg, beaten

1 Package of Instant Active Dry Yeast

2 1/2 Cups + 3-4 Tbsp. of All-Purpose Flour

Filling:

1/2 Cup of Brown Sugar

1 Tbsp. of Cinnamon

1/2 Tsp. of Nutmeg

1/2 Tsp. of Ground Cloves

1/4 Cup of Raisins

3 Tbsp. of Butter

Glaze:

1/4 Cup of Maple Syrup

2 Tbsp. of Milk

1/2 Cup of Powdered Sugar

Directions:

Dough: Using an electric mixer, combine the pumpkin puree, brown sugar, nutmeg and salt until completely mixed. Meanwhile, warm your milk and butter in a microwave for approximately 30 seconds. You want to make sure that the butter is slightly melted and that the milk is lukewarm — not hot. Add milk to the pumpkin mixture and mix fully. Using a lower speed on your electric mixer, add the egg, yeast, and 1 cup of the flour and mix for about a half a minute. Raise the mixer’s speed and beat the mixture for a full five minutes. Add the rest of the flour and mix until all the four is incorporated into the dough. Turn the pumpkin dough (it will be very soft) into a greased bowl and cover with plastic wrap. Place in a warm place for 1 hour to 1.25 hours.*

*Note: I followed Sally’s tip to help dough rise. I pre-heated my oven to 200 degrees and turned it off just before I put my dough into the oven. This gave my cinnamon roll dough the environment it needed to double in size.

Now my favorite part. Once the dough doubles in size, remove it from the warm place and punch it down to deflate the dough. Turn it onto a floured surface and kneed with you hands so that the dough comes together. Be careful to only use enough flour to prevent the dough from sticking. Roll dough to approximately a 16 X 10 inch rectangle and set aside.

Filling: Melt the butter in the microwave. Combine all dry ingredients together, pouring the butter in last. Mix fully. Spread filling evenly over the dough.

Cut the dough into even strips, about 1 1/2 inches thick. Roll tightly from one end to another and place the finished, uncooked roll into a greased pan. Now the hard part. Cover the rolls with plastic wrap and place in the fridge overnight!*

*Note: When you are ready to bake your cinnamon rolls, Sally suggests letting the rolls come to room temperature and then letting them rise on the counter for 1 hour. I didn’t have time to do that before work on Monday, but found that the rolls increased in size (though didn’t double) while resting in the fridge overnight. Good enough for this hungry girl!

Bake in 350 degrees for 25-30 minutes. Cover the rolls with foil, and unwrap them for the last 15 minutes of baking to help prevent burning.

Once done, remove from the oven and drizzle with glaze.

Glaze: Combine maple syrup, milk and powdered sugar in a small bowl.

Serves 9.

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Scallops with Bacon Spinach and Asparagus

Scallop 1Last Thursday my friend and I had a fantastic “date night” cooking dinner, watching the food network and drinking wine. My friend has lived in NYC for a couple years, and is unfortunately as much of a foodie as me, so we’ve been feasting together way too much. We decided to cook something light…but nothing is ever too light with us. We started out thinking fresh seafood and roasted vegetables. He lives right next to Chelsea Market, which is extremely convenient as The Lobster Place has some of the freshest seafood in the city, albeit pricey. We decided on some fresh scallops. But can you really have scallops without bacon?? I think not…at least not with us.

Bacon it is. We fried up a few slices to the perfect crispiness (yes, perfect bacon skills Mike- I’m not great with meats), and tossed it with some onions, garlic and spinach to serve as a bed for our scallops. To even out the meal I threw some asparagus in the oven tossed with olive oil, lemon, salt and pepper. It ended up being a pretty filling meal, but at least it was carb-free, right? And delicious.

I proved myself wrong that occasionally I do have time and the willpower to cook a full meal in NYC…as long as I have a cooking buddy.

Bon Appétit!

Scallop

Scallops with Bacon Spinach and Asparagus for two

3 Slices Bacon

8 Medium-sized Scallops

3-4 Handfuls Spinach

1/2 Onion, chopped

4 Cloves Garlic, chopped

2 Tbsp Lemon Juice, separated

Salt & Pepper

1 Bunch Asparagus

1 Tbsp Olive Oil

Directions:

Pre-heat the oven to 400 degrees F. Toss the asparagus with 1 Tbsp olive oil, 1 Tbsp lemon, 1/2 of the chopped garlic and salt & pepper. Place the asparagus evenly on a tray. Once the oven is heated, place the asparagus in the oven for about 20 minutes, or until done.

While the asparagus is in the oven, cook the bacon on a stove top fully and set aside on a paper towel. Leave about 1 Tbsp of the bacon grease in the pan, and discard the rest. Salt and pepper the scallops, and sear them on high heat, about 2- 2 1/2 minutes on each side. Set the scallops aside, preferably covered in tin foil to keep warm. Sautée the onions and garlic together for several minutes on medium heat. Add the spinach, and continue to stir until done. Crumble the bacon into the mixture and turn off the heat. By this time the asparagus should also be ready. Lay a bed of the spinach on a plate and place the scallops on top. Side the plate with asparagus.

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Plum Vol au Vents

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 My brother recently went to France to visit his girlfriend. Though I could easily spout off the reasons why I could be immensely jealous (his girlfriend lives on a farm in the South of France, her mother is a great baker who makes French breads and pastries for all the local stores and restaurants, they harvest their own honey… did I mention that her mother is a baker?), Michael brought me back a lot of French swag.

Included in my “swag” was a bottle of award-winning French wine and one jar of honey harvested from the bees around the farm. I had no problem finishing the bottle of wine, especially since my brother helped himself and his roommate to a glass, but there’s only so many cups of tea with honey this girl can drink.

I decided the only thing that could do French honey justice was a French-inspired pastry. Thus enters my plum vol au vents. I love this recipe because it combines one of my favorite stone fruits with layer upon buttery layer of puff pastry. It might not be the healthiest thing for you, but boy, will it taste good. I hope you enjoy them!

Cheers!

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Plum Vol au Vents

5 Ripe Plums

5 Tbsp. of Honey

Cracked Pepper

Puff Pastry, defrosted

Egg Wash

1 Egg

4 Tbsp. of Whole Milk

Directions:

Wash and dice four plums. In an oiled pan, toss with honey and cracked pepper. Broil at 500 degrees for 15 minutes or until soft. Set aside to cool.

On a floured surface, roll out the defrosted puff pastry until it’s about 1/4″ thick. With a 4″ circular cookie cutter, cut an even number of circles in the dough. In half of the dough circles, press a 2″ cookie cutter in the center of the dough — only enough to create a distinct demarcation. Beat the egg and milk together to create the egg wash, and generously baste the half of the dough circles without demarcation lines. Gently cover with the other half of the puff pastry circles and press the edges together to create a seal. Generously baste the top of the puff pastry circles with the egg wash. Place on a cookie sheet and bake at 350 degrees for 15-20 minutes or until dough rises and is golden brown. Remove from the oven and let vol au vents cool.

After the dough cools, take a knife (I used a pairing knife) and cut along the demarcation lines on top of each vol au vent. Remove any extra dough from the interior of the pastry, and fill with the plum mixture. Garnish with slices of plum.

Serves 6.

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Rosemary Truffle White Bean Hummus

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I’m not sure if truffle is just really “in” right now, if it’s a New York thing or if I’m just going through a phase but … I’m hooked. Definitely too many truffle parmesan fries as of late, but I finally gave in and bought a bottle for cooking. It’s definitely a very rich ingredient, but just a dash can make all the difference in a recipe.

*Funny side story about “truffles”…when Cathy and I were in Spain in May, we were hanging out with some Spanish guys and walked down a sort of sketchy alley on the way to a bar. They were explaining how you have to be careful in some areas of Madrid, there can be pick-pockets and truffle dealers. My ears definitely perked up…I thought we had stumbled upon the truffle black market, what a jackpot. He was confused when Cathy and I looked excited, and after awhile we figured out he was talking about the drug commonly known as “shrooms,” not the truffle kind. So be careful when asking for truffles outside the US!*

Back to the real kind of truffles…My roommates and I consume an unreasonable amount of hummus, because it’s one of those things that’s easy to grab and dip some veggies in after work. But I’m starting to get tired of the same old plain flavor, so I decided I would take a stab at something different. I am still gathering my life together here in NYC and getting used to a tiny kitchen and limited space, but I finally bought a food processor so I can finally make my basics from scratch again! (Can’t wait to start making nut butters :D) Anyway, I started with a white bean base instead of the classic chickpea, and kind of threw in all my favorite flavors- rosemary, lemon, garlic, basil…and truffle. I have to say it turned out pretty well, and was  great as a hungover Sunday snack. Can’t wait to come up with more fun ideas to use truffle oil! Suggestions?!

Bon Appétit!

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Rosemary Truffle White Bean Hummus

1 Can Canneloni Beans (~15oz), liquid removed and rinsed

1/4 Cup Chickpeas

1/4 Cup and 1 Tsp Olive Oil, separate

1 Tsp Fresh Lemon Juice

1 Tsp Grated Lemon Peel

1 Tsp Truffle Oil

1 Clove Garlic

1 Sprig Fresh Rosemary, stem removed

Directions:

In a food processor, blend canneloni beans, chickpeas, 1/4 cup olive oil, lemon juice, lemon peel, truffle oil, garlic and rosemary until smooth.  Place in a bowl, and swirl in the tsp of olive oil. Place a spring of rosemary in the middle for presentation. Serve with fresh vegetables, pita bread or crackers.

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A Taste of NYC: Momofuku Ssam Bar

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Chilled summer beans (left), spicy pork sausage and rice cakes (right)

Oh, alamain readers, I’ve been neglecting you. Just like the boy who promises to call after a date but never does, I teased you with promises of tantalizing stories of the New York food scene but never delivered. I wish I could throw excuses your way such as, “I was testing out new recipes” or “I left my tastebuds in New York City,” but in reality, I’ve just been so darn busy. You don’t have to wait much longer as I am so excited to tell you about our dining experience at Momofuku Ssam Bar. But first…. let me give you the quick “elevator update” of my last few weeks:

  • My cousins moved back to the United States after 5+ years living in Korea. Not only did I get to reconnect with my cousin Brandon (the last time I saw him, he was 4), I met my youngest cousin Ryan (2) for the first time.
  • Thanks to Hailey’s suggestion, I applied to a Saturday program through UCLA that helps underprivileged high school students with their college applications. It feels nice to be able to give back, though I’ll admit I’m nervous that I’m not certified to give advice… certifiable? Well, that’s another story. ;)
  • And, last but not least, Alamain was most recently featured on Buzzfeed for the first time for our Bi Bim Bap post from a while back. Check us out at #16. :)

With mini-updates out of the way, let’s discuss food. I’ve been eager to try one of the Momofuku restaurants ever since one of my coworkers made the Momofuku Milk Bar Cake for another coworker’s birthday. I was so impressed by layer after layer of crumb and cake that I spent 6+ hours trying to recreate it for Hailey’s birthday a couple years back. It’s still one of the baked goods I’m most proud of to-date. If a cake could look and taste so good, I knew that the brick and mortar restaurants would not disappoint.

Ssam roughly translates to “wrapped” in Korean and refers to the Korean lettuce wrap usually filled with rice, some meat and spices. Despite the name, the restaurant didn’t stick only to Korean traditional dishes and ventured into some interesting Asian-fusion food combinations. If you have a chance to try Ssam Bar, I highly recommend it. Just come early, or expect to wait for over an hour to grab a seat at one of their many communal tables.

Cheers!

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bread and butter (left). steam buns with pork belly (right)

Momofuku Ssam Bar

207 2nd avenue, New York, NY 10003

What to Order:

Main:

Chilled summer beans, spicy pork sausage and rice cakes, bread and butter. steam buns (pork belly!), tempura soft-shell crab and the garlic roasted  quail.

Dessert:

Go across the street to Milk Bar and sample the Cereal Milk or Crack Pie soft serve.

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tempura soft-shell crab (left), garlic roasted quail (right)

Summer Green Salad

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Now that Labor Day has come and gone, is summer really over? I see that they started servicing Pumpkin Spice Lattes at Starbucks…but who is going to drink them when it’s 90 degrees in NYC! In my book, summer is still going strong, hence the need for a refreshing green salad. I am going to keep eating fresh summer foods for as long as I can. As they say in Game of Thrones…Winter is Coming. So there will be plenty of time for fun fall foods to come.

Since being in NYC I’ve had a constant stream of visitors, which is great, but it means eating out a lot. The restaurants here are so good, but the lifestyle is overly indulgent. This past Sunday I wanted a day completely to myself, since I haven’t had one in about a month. I woke up early and went to the gym, did laundry, cleaned, ran errands…and made the most refreshing salad for a hot September day- no eating out for a day please! (Turns out I totally forgot my dad was in town for the night and we had a reservation at Stanton Social so my healthy day sort of got scratched come evening- but it was totally worth it).

The theme of this salad is green- everything green. The cucumber and honey dew give it a very crisp and light feel, and the fresh lime and cayenne pepper give it a tiny kick. I was very pleased with how it turned out, I will definitely be keeping this on my rotation of healthy lunch salads!

Bon Appétit!

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Summer Green Salad (Recipe from Whole Foods)

1 Large Cucumber, peeled and diced into small pieces

1 1/2 Cups Diced Honey Dew

1 Green Pepper, diced

2 Heaping Tbsps Fresh Chopped Mint Leaves

Juice from 1 Lime

1/4 Tsp Cayenne Pepper

A Pinch of Sea Salt

Directions:

In a large bowl, combine the diced cucumber, honey dew and green pepper. Add the fresh mint leaves. Pour the lime juice into the bowl and mix together. Add the cayenne pepper and sea salt, mixing to combine. Serve chilled.

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