[Food Series] Roasted Leeks & Carrots

Sometimes I fall in to a rut when it comes to cooking. Chicken and rice, Fish and Broccoli, Pork and … er, um, rice? As a work-at-home mom, it can be challenging to keep dinner time new and exciting. Sometimes, all it takes is a thick slice instead of a fine dice or slow roasting in lieu of sauteing and out of nowhere you have an exciting and delicious, new dish! That’s precisely how this dish came into existence! So incredibly simple, bursting with nutrients and mouth-watering flavor. Enjoy!

Roasted Leeks & Carrots Recipe

6 Carrots
4 Leeks
8 Garlic Cloves
4 tablespoons of Olive Oil

Preheat the oven to 350 degrees. Peel and quarter the carrots, legnthwise. Remove the tough, fiberous outer laters of the leeks, then slice them on the diagonal, about 3 inches thick. Peel the garlic, leaving them whole. Toss everything in the olive oil and bake for about an hour. That’s IT! Enjoy!

[Food Series] Watermelon Burrata Salad with Dijon Vinaigrette

Summer is in full swing here in Los Angeles and our fridge has been stocked with a never-ending supply of watermelon for going on 3 weeks now! Not that eating it off the rind ever gets old, but it’s so fun to experiment and come up with different presentations. Here’s a great way to spruce up a watermelon! A simple summer salad that’s elegant enough to serve for company. Enjoy!

Watermelon Burrata Salad Recipe
1/4 of a baby Watermelon
1 ball Burrata Cheese
2 baby Tri-colored Bell Peppers
3 cups Baby Arugula
2 tablespoons Whole Grain Mustard
1/4 cup Olive Oil
2 tablespoons Rice Wine Vinegar
This summer salad is SO simple! Cut the watermelon off of the rind and cut it into large chunks. Slice the bell peppers and halve the ball of burrata cheese. On a platter, pile on the arugula, then arrange the watermelon, bell peppers and burrata cheese on top of the bed of arugula. In a measuring cup, add the rice wine vinegar, whole grain mustard and olive oil and whisk until it has emulsified, then drizzle the dijon vinaigrette over the entire salad. Serve and enjoy!

[Food Series] Perfectly Crispy Kale

Meet our newest obsession: Crispy Kale Chips! On a scale of one to ten, our kale consumption generally hovers around a seven. Not too bad. But, a few weeks ago I was experimenting with roasting kale, aka making kale chips, and now we’re downright obsessed. I say, hey, if you’re gonna have an obsession, it might as well be crispy kale! Enjoy!

1 bundle Kale
1 teaspoon Olive Oil
a dash of Sea Salt

Wash and dry the kale. Making sure it’s dry is the key to getting it crispy! Preheat the oven to 400 degrees. Pull or cut the leafy part of the kale from its hard spine. Break the tender leaves in to bite size pieces and place on a sheet pan lined with aluminum foil. Pour a teaspoon of olive oil in to the palm of your clean hand and work the olive oil gently through the leaves with your fingers until all of the kale is lightly coated, then sparingly dust with sea salt. Spread the kale out so that it is just one thin even layer, not piled on top of each other and put it in the oven for about 10 minutes. Keep a close eye on it because it goes from crispy to burnt very quickly! If you leave it out overnight, uncovered it will be even more crispy, perfect for a healthy morning snack! Enjoy!