Eggplant Pomegranate Dip

I get really excited when I'm describing my food to people. And maybe that's weird. I'm enthusiastic enough, in fact, that a newbie at the office called me out on the excited tone in my description of leftovers at lunch. And if you know me well, you know there's nothing I love more than someone asking me what I'm cooking.

But these waxing descriptions aren't about bragging for me, it's about taking time to celebrate things that are beautiful and good. The ho-hum of everyday is filled with so many functional conversations, so there is something refreshing about pontificating for a moment on the humble paper plate filled with my own personal expression of passion, color and outrageous flavor.

I think that's just it... it's personal for me. Ask me about what I'm cooking and it's probably a good window into my life on any given day. Perhaps I reveal too much, but you can rest assured, if I'm cooking, I'm happy and maybe that's why I get so geeked about leftovers. Now,  if I'm eating my 4th day in a row of Jimmy John's delivery with a Diet Coke... steer clear.

But let's focus on what's good in the world and that's good leftovers. This recipe I picked up from Plenty, by Yottam Ottolenghi, was one of the better bits of leftovers I've had in awhile. Enjoy as a dip or in a salad. The tart pop of pomegranate is restaurant-caliber flavor and worthy of tracking down pomegranate molasses for.

Eggplant Pomegranate Dip
1 large eggplant or 2 small eggplants
1/3 cup tahini
1/4 cup water
2 teaspoons pomegranate molasses
1 tablespoon lemon juice
1 garlic glove, minced
3 tablespoons parsley, chopped
Salt and pepper
1 cup seedless cucumber, chopped (optional, but good if you want to make more substantial)
1 cup cherry tomatoes, halved (optional, but good if you want to make more substantial)
Pomegranate seeds
Olive oil

Heat oven broiler to high. Line a baking sheet with foil and pierce the eggplants all over with a fork. Broil eggplants, turn occasionally for 1 hour. They should be burnt and black on the outside.

Cool eggplants until you can handle them, then slice in half and scoop out the flesh. Roughly chop and place in colander for 30 minutes.

In a mixing bowl, combine drained eggplant with tahini, water, pomegranate molasses, lemon juice, parsley, salt and pepper. Taste and adjust seasoning. Stir in cucumber and tomato, if you choose.

Garnish with pomegranate seeds and a drizzle of olive oil. Serve with flatbread or crackers and enjoy.

Recipe inspired by Yottam Ottolenghi's PLENTY -- a simply fantastic cookbook. 

Kale and Tahini Salad

I've been hitting the kale salads hard this summer. I've done a lot of different versions here -- from massaged to citrus to anchovy -- but this tahini take may be my favorite yet. With a nutty flavor and creamy texture, it gives kale some flavorful heft without the insane calories of a cheese or mayo based dressing. 

If you're not familiar, tahini is a paste made from ground sesame seeds and is common in Middle Eastern dishes. When you put it with lemon juice it's got a depth of flavor that's sometimes hard to put your finger on, but makes you say "hmmmm."

The dressing and kale would be great on it's own, but with some spiced chickpeas, veggies, quinoa and grilled chicken this summer salad sings with flair and is a fulfilling dinner or lunch. 

Kale and Tahini Salad
1 shallot, minced
Juice of 1 lemon
1/4 cup extra virgin olive oil
3 tablespoons tahini
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups kale, washed and chopped
2 red peppers, sliced
1 large tomato, chopped
1 cup quinoa
1 cup spiced chickpeas
2 grilled chicken breasts, sliced

Combine shallot, lemon juice, olive oil, tahini, salt and pepper in a jar and shake. Toss together dressing with kale and allow to rest for at least 30 minutes. Top with red peppers, tomato, quinoa, chickpeas and chicken. Enjoy!

Sweet Corn Succotash

The truth is, I don't really cook that much in the summer. Okay, that's relative... I mean, I'm always cooking, but the way I do it changes big time in the warmer months. In the winter I make more composed, planned dishes, but summer is more freewheeling. If you let the produce lead you in the summer, you'll not only have delicious meals, but spare time to slip n'slide and chase the ice cream man.

This week's corn was too gorgeous to pass up, so I found it some friends for the world's freshest summer succotash.

Summer corn, tomatoes and green beans were basically born to be best summer friends. They even made friendship bracelets at camp. Shallots, basil and chives are part of the group too, but let's get real, corn, tomatoes and green beans are really the most popular ones. 

Pardon my imaginary foray into pre-teen vegetable social dynamics. The bottom line is that corn, tomatoes and green beans taste amazing in July and you should eat them all together. And you don't need to do much to have a delicious dinner. That's the beauty of summer cooking.

Sweet Corn Succotash
2 ears sweet corn
2 cups green beans, ends snapped off
2 large heirloom tomatoes, chopped
1 large shallot, minced
1/2 cup basil leaves, cut into thin strips
2 tablespoons chives, minced
2 tablespoons olive oil
1 tablespoon champagne or red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper

Prepare corn according to your preference -- either boiled or grilled (my preference). Once cooked, cut the kernels off the cob and place in a large bowl.

Bring a medium pot of water to a boil and add green beans. Cook for 1-2 minutes until they turn bright green. Remove from boiling water and immediately put in an ice bath. Once completely cooled, drain and add to large bowl with corn.

Toss corn and green bean mixture with tomatoes, basil, chives, olive oil, vinegar, salt and pepper. Enjoy!

Mango and Coconut Rice Salad

Vacation is coming! It's true. I'm headed to the mountains with my two life-long besties, husbands in tow. For three gals that couldn't be much more different in adult life, there is an intangible something that makes it feel like we haven't been apart a day, even when it's been a few years. Isn't that wonderful how that works in life? Those relationships are rare, so I count mine as pretty special.

And to make it all the better, we all three love to cook and eat, so you can better there is some bites (and sips) in store. The menu is filled with all kinds of grilling and cocktail goodness, but we have to have some standby sides on tap too.

One of the girls is vegetarian and loves fruit, so I was trying to come up with a few hearty salads to have on hand. I recently tried out this rice salad from Plenty and man it is good! This cookbook has gotten me so inspired to try new veggie recipes. This one from the grains chapter will be perfect as a dinnertime side and the leftovers will make for great snacking fare on the mountain.

Mango and Coconut Rice Salad
2/3 cups brown jasmine rice
1 cup black rice
1 red bell pepper, thinly sliced
2 tablespoons mint leaves, roughly chopped
2/3 cup basil leaves, roughly choppped
2/3 cup cilantro leaves, roughly chopped
2 green onions, thinly sliced
1 jalapeno, minced
Zest and juice of 1 lemon
1/2 cup roasted salted peanuts, chopped
2/3 cup flaked coconut
2 tablespoons peanut oil
2 mangos, chopped
1 head green leaf lettuce

Prepare jasmine rice according to package instructions. Spread on a baking sheet to cool. Separately prepare black rice and allow to cool.

Toss cooked jasmine and black rice together with red bell pepper, basil, cilantro, green onions, jalapeno, lemon, peanuts, coconut and peanut oil. Gently fold in mangos, taking care not to overstir (they'll fall apart).

Serve over lettuce and enjoy!

Recipe inspired by Yottam Ottolenghi

Grilled Romaine Caesar Salad

First of all, thanks so much for all of the kind wishes on our new home. We're settling in nicely and the Type A in me can't let it rest until every little thing finds a place. We are by no means "done," but it's starting to feel like we actually live here.

On one of our many recent trips to the hardware store (seriously, I feel like we go daily), we had some priority shopping to do. A GRILL! We are now the proud owners of a genuine Weber grill and I know there is tasty stuff to come. You see, I grew up with a Weber-purist for a father, so I've been endlessly lectured on the true benefits of charcoal over gas. And there is no sense in trying to fight him on it, because your mouth is probably full.

I've never had a nice grill before, so this is seriously exciting. In Chicago we had a Craigslist gas grill, that while crappy, served us well. True story... when we bought the thing, it wouldn't fit in our car and the Husband pushed it home a mile. Have I mentioned he's the best?

But anyway, back to the grilling. We now have an awesome grill and I'm planning some awesome grilled stuff. First up? Grilled Romaine Caesar. You've surely all had a pitiful Caesar salad from you local fast-casual restaurant, but let me tell you, the real deal is so much better. And when you grill the romaine too? Yum!

I know... grilling lettuce sounds weird, but it gives this great smoky flavor and brings out the sweetness of your greens. The char gives you an extra bit of crunch too. 

Simply halve romaine hearts and pop on the grill when your chicken is almost done. I love to grill bread, instead of croutons too. Brings it all together.

Drizzle with homemade caesar dressing and enjoy immediately. I'm usually big on leftovers, but this is a recipe that is a night-of kind of thing. 

Grilled Romaine Caesar Salad

4 small boneless skinless chicken breasts (or just 2 if they're big)

2 hearts of romaine, halved lengthwise

1 clove garlic

2 teaspoons anchovy paste

1 egg yolk

Juice of 1 lemon

1/2 cup olive oil, plus 2 tablespoons

1/2 cup grated parmesan

salt and pepper

4 slices crusty bread

Preheat grill. Brush chicken with 1 tablespoon olive oil and season with salt and pepper. Grill over medium direct until internal temperature reaches 165 degrees (about 4-6 minutes per side). 

While chicken grills prepare dressing by combining garlic, anchovy paste, egg yolk, lemon juice, olive oil and parmesan in a food processor. Buzz until combined and season to taste with salt and pepper. 

Remove chicken from grill and allow to rest for 10 minutes before slicing. 

Brush bread with a bit of dressing on each side and grill for 1-2 minutes per side. Rub romaine hearts with remaining olive oil and grill for 1 minute, cut side down. 

Drizzle dressing over chicken and romaine and serve immediately with grilled bread. Enjoy!

Green Couscous

I feel a little crazy, but I seriously can't get enough of spring. The husband is surely annoyed with me going on and and on, and I literally have been stopping to smell the lilacs every time I pass. The leafy trees just get me in the mood for green on the plate. Each verdant plate forgiving a buttery bowl of winter.

With this craving, I went for green on green on green on green. How much springy life can you get in one dish? This couscous goes for it with gusto.

If you're a vegetable lover, you simply must check out Plenty by Yotam Ottolenghi. Not only is it one of the most beautiful cookbooks I've ever seen, but the vegetable recipes will ignite your creativity and palette. It's been one of my go-to books with the return of fresh veggies and inspired this recipe. 

For this recipe, you'll make a quick herb paste in the food processor that will flavor the entire dish and provide a gorgeous green base color. 

Then simply toss the paste with pesto and lots of other green goodies, like arugula, jalapenos and pistachios. I love making salads like this on the weekends and then packing them for lunch throughout the week. If you're looking for something more substantial, serve this with fresh-grilled white fish.

This fresh bite will get you in the mood for picnics and the smell of fresh cut grass. Enjoy it on the patio if you can, or at very least, dream about cool morning dew on bare feet. 

Green Couscous

1 1/2 cups whole wheat couscous

1 cup boiling water

1 small onion, thinly sliced

6 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon cumin

1 cup basil

1 1/2 cups cilantro

1/2 cup tarragon

1/2 cup pistachios, shelled and roughly chopped

3 green onions, thinly sliced

1 jalapeno, thinly sliced

1 1/2 cups arugula, chopped

1/2 cup feta cheese, crumbed

Place couscous in a large bowl and stir in boiling water. Cover with plastic wrap and set aside for at least 15 minutes. 

Heat 1 tablespoon of oil in a pan over medium heat and add onion. Cook until lightly browned and soft, add salt and cumin in the last minute of cooking. Allow onions to cool. 

Combine basil, cilantro, tarragon and remaining olive oil in a food processor and buzz until full incorporated. 

Toss couscous with herb paste and cooked onion. Stir in pistachios, green onions, jalapeno, arugula and feta cheese. Enjoy!

Inspired by Yotam Ottolenghi. 

Pastaria Kale Salad

A lot of people have asked me about the differences between the Chicago and St. Louis restaurant scenes. It's hard to compete with a world-class scene like Chicago's, but we've found a number of good restaurants here. In general I find you just have to look a little hard and Yelp isn't as reliable here. #FirstWorldProblems, right?

One of the restaurants we have really loved is Pastaria by Niche. My favorite thing on the menu? Their chopped kale salad. It's incredibly flavorful and I've been trying to put my finger on the flavors for months. I haven't quite nailed it, but I think I'm getting pretty darn close with the following recipe. Anchovies people... that's the good stuff.

I know... I know... anchovies are the food your mom used to threaten you with when you were a kid, but they're really tasty. In this recipe you don't taste fish, but the anchovies give a meaty, salty bite to the dressing that stands up well to the firm texture of kale.

Usually I just shake up my dressings in a jar, but with the anchovies I like to give it a buzz in the food processor. This way you don't get any rogue chunks of fish. Gross.

Like most kale salads, it's best to rub in the dressing and let it sit for a few minutes. The nice thing about this is you can make it ahead if you're entertaining or if you're bringing it for lunch you can dress it in the morning. Easy peasy.

Just throw in the cheese and bread crumbs right before you serve to keep everything crunchy. So if you can't make it to Pastaria, at least you can enjoy a close(ish) salad.

Pastaria Kale Salad
2 bunches kale
1 shallot, roughly chopped
4 anchovy fillets
Juice of 1 lemon
1/4 cup olive oil
1/4 cup fresh-shredded parmesan cheese
1/4 cup panko bread crumbs

De-stem, wash and dry kale before roughly chopping. Place in a large bowl.

Combine shallot, anchovies, lemon juice and olive oil in a food processor. Buzz until shallot and anchovy are finely chopped and dressing has emulsified.

Use your hands to rub salad dressing into the kale leaves. Allow to sit for 30 minutes.

Just before serving toss in parmesan cheese and panko bread crumbs. Enjoy!

Weeknight Idea: Warm Bacon and Date Salad

Sometimes salad just doesn't feel like dinner to me. Unless it's unbearably hot outside, I crave a warm meal at the end of the day. But the reality is, after this long hard winter I need a few more salads in my life. Swimsuit season? Woof. 

This salad is a nice middle ground. Substantial and warm, but crisp and low guilt. It's a quick weeknight fix that hits on salty, sweet and bitter. Bacon and cannellini beans provide a nice dose of protein, so you won't be hungry an hour later. Sticky dates round out the flavors and texture. Hits all my targets, so let's call it dinner.

Weeknight Meal: Warm Bacon and Date Salad

1 teaspoon olive oil

4 slices bacon, chopped

1 can cannellini beans, drained and rinsed

1 handful chopped dates

Curly endive

Warm olive oil over medium-high heat in a large skillet. Add bacon to the pan and cook until crisp. When the bacon is close to being crisp add cannellini beans and dates. Spoon warm mixture over curly endive and serve immediately. Enjoy!

Citrus Kale Salad

I try to eat local when I can, but these Midwestern winters can leave a girl feeling skurvy-ish. Totally a word, btw. My favorite winter import? Bright, sunny citrus. Tart, juicy bites of grapefruit and orange taste like a little bit of sunshine.

This salad keeps it simple and lets the citrus shine. Kale and avocado add nice texture variety and a sweet-tart vinaigrette finishing things off.

This is definitely an easy weeknight kinda thing, but it does require a bit of technique. You'll feel so much fancier and the texture is much improved if you segment the orange and grapefruit. Great little tutorial here. Be sure to do it over a bowl so that you capture all the delicious juices.

This is a nice alternative to a ho-hum green salad. Try adding a bit of grilled chicken or shrimp if you're looking for a full meal. 

Citrus Kale Salad
1 bunch kale, washed and chopped
1 orange
1 grapefruit
2 tablespoons avocado oil (or olive oil)
1 teaspoon honey
1/2 teaspoon salt
1 avocado, sliced

Start by segmenting the orange and grapefruit over a bowl, reserving the juice. Set aside segments and squeeze out remaining juice from the guts of the grapefruit and orange.

In a jar, combine orange and grapefruit juice, avocado oil, honey and salt. Shake and taste; adjust salt and honey to taste.

Toss dressing with kale and let sit for 20-30 minutes to tenderize. Top with orange, grapefruit and avocado. Enjoy!

Caprese Steak Salad

I've made it no secret that my favorite dish in the world is fresh caprese salad. In peak tomato season, it's simply the perfect meal. But occasionally I'm looking for something more substantial. The call of the grill caught me and a balsamic-marinated steak was a tasty addition. And a bit of peppery arugula was just right to balance out the rich steak.

The marinade uses the same ingredients as the traditional caprese dressing, so no special ingredients needed and it only takes a moment.

And a quick grill adds flavor. Tastes like summer.

I always prefer steak on the rare side, but especially so on salads. The last thing you want is the chew of a gray steak on your fresh, crunchy greens.

 Assemble and done.

Isn't she just so gorgeous?

Caprese Steak Salad
1 1/2 lbs tri-tip steaks
3 tablespoons olive oil, plus some for drizzling
3 tablespoons balsamic vinegar, plus some for drizzling
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
4 cups arugula, washed
3-4 tomatoes, sliced
1 ball fresh mozzarella, sliced
1/4 cup basil, chopped

Whisk together olive oil, balsamic, salt and pepper. Toss steaks in mixture, coating both sides, and allow to marinate in the refrigerator for at least a few hours.

Preheat grill and remove steak from refrigerator, giving it time to come-up to room temperature. Grill steaks over medium-direct heat until they reach an internal temperature of 120 degrees. They will be rare. Allow steaks to rest for 5-10 minutes before thinly slicing against the grain.

Assemble arugula and top with tomatoes, mozzarella, steak and basil. Sprinkle with a bit of salt and pepper and then drizzle desired amount of olive oil and balsamic vinegar. Enjoy!

Thai Steak Salad

Before I left Chicago, I put together one last quick meal in the tiny kitchen. It was a bittersweet endevour to say the least, but the outcome couldn't have been better. Between the going away dinners and packing up the kitchen (I have wayyyyyy too many white dishes), we were eating out nearly every night. We need some lighter, fresh fare to balance. 

Thai Steak Salad is one of my favorite options for when you're craving bright crunch, but need some substance to fill you. I never once saw this on a menu during my time in Thailand, so I can't claim that the execution is authentic, but fish sauce and loads of fresh herbs really do harken back to the incredible cuisine found there. And especially as we head into the heat of summer, this is a great recipe to have up your sleeve(less?).

Green stuff is really at the heart of this dish's flavor and your fingers will smell delicious after prepping it all. There are certainly circumstances in which dried herbs are a find substitute for fresh, but this simply isn't one of them. The herbs will not only provide flavor, but will be part of the leafy greens of the salad. Green onions, lime and cucumbers join the green party like it's St. Patty's (with less morning drunkenness, of course).

Thai basil, mint and cilantro are at the center of attention at this salad party. Each bringing a different flavor note, to build bright complexity. Traditional fresh basil would work just fine here, I just happened to stumble upon Thai basil at the store this week. This variation has slightly more licorice flavor and a sharper pointed leaf. But again, regular ole' fresh basil would be just as good.

A word on chopping herbs... they can be sensitive little bitches. Yes, I just called herbs bitches. They deserve it for so easily bruising. The easiest technique I've found is to stack them up and roll them into an "herb cigarette" and slice. Some of you may be more experienced than others with this rolling technique. I always have to laugh when I see Martha Stewart-types doing this on TV. I'm also very mature.

I had my butcher fillet the hangar steaks so that they were nice and thin. Skirt steak would work here too, but I think hangars have a lovely tenderness. Just be sure it's something cut thin, so that you can easily eat in a salad.

This is where you're all about to get uncomfortable... there is fish sauce in this recipe. You know how Thai food and other Asian takeout never tastes the same at home? It's because we're all terrified of the easy-to-find, yet unfamiliar Asian condiments used to create the flavorful sauces. Do you want to put fish sauce on your cereal? Probably not, but this is the stuff that gives the dressing its authentic flavor. Trust me. Fear not condiments.

Once grilled-off, thinly slice your steaks and top with the goodie herbs, veggies and dressings. See that fish sauce wasn't so bad, right? Or are you still distracted by my joint joke earlier?

Thai Steak Salad
1 1/2 lb hangar steak, filleted and at room temperature
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped Thai basil
1/2 cup chopped mint
3/4 cup chopped cilantro
4-5 green onions, chopped
3 hearts romaine lettuce, chopped
1 cucumber, peeled, seeded and sliced
1/4 cup fish sauce
1/4 cup lime juice
1 teaspoon sugar
1 teaspoon sriracha

Preheat grill over high heat. Brush vegetable oil on steaks and season with salt and pepper. Reduce heat to medium-high and grill steaks over direct heat for 3-5 minutes per side until medium-rare (times may vary depending on the thickness of your steaks).

While the steaks rest, combine basil, mint, cilantro, onions, lettuce and cucumber in a large bowl. In a separate bowl, whisk together fish sauce, lime juice, sugar and sriracha for dressing.

Thinly slice your steaks against the grain and arrange atop lettuce mixture. Lightly dress salad and enjoy.

Peanut Chicken Satay with Cabbage Slaw

She be grillin'.... ooh yeah... she be grillin'. Combining the flavors of Asian takeout with the fresh char of the grill. Good heavens I'm a happy girl.

Peanut and soy sauce not only make a fabulous marinade, they're a perfect dressing for a crunchy slaw. One sauce with two uses make this an easy weeknight dinner. Not to mention these chicks grill up in 5 minutes.

Slice the chicken into 1-inch strips... taking care to ensure they're about  the same size. This will keep your grilling times consistent.

The marinade/sauce has great balance -- sweet from peanut butter, salty from the soy sauce, hot from sriracha and bitter from the lime.

For an extra punch on the chicken, add some 5-spice powder before the marinade.

Let this party go on for an evening for lots of flavor.

I notoriously forget to soak my wooden skewers ahead of the grill, so I am getting a pat on the back for remembering this time. Go Carey. You're learning.

Peanut Chicken Satay with Cabbage Slaw

4 tablespoons peanut butter

Zest and juice of 2 limes

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 1/2 tablespoons sesame oil

1 tablespoon sriracha

2 tablespoons grapeseed or vegetable oil

6 cups shredded cabbage

3 cups broccoli slaw mix

1/2 cup chopped cilantro

1 1/4 pounds boneless skinless breast, cut into 1-inch slices

2 tablespoons Chinese 5-spice

15 wooden skewers

Mix together peanut butter, lime zest, lime juice, soy sauce, rice vinegar, sesame oil, sriracha and grapeseed oil.

Toss chicken slices with Chinese 5-spice powder and then cover with half the sauce. Allow chicken to marinate in the refrigerator overnight. Reserve the remaining sauce in a covered container. 

Preheat grill. Cover wooden skewers in water and let soak for at least 15 minutes. Skewer chicken slices, one on each skewer. Grill over medium, direct heat for 3 minutes on each side. 

While chicken rests, combine cabbage, slaw mix, cilantro and remaining dressing. Toss and serve with chicken.