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the ‘Joya’ salad a.k.a. the chic cobb salad

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This is one of Rob and I’s most favorite salads. It is beautiful, sophisticated and yet shockingly filling. I love the asparagus and egg combo and the salty pistachios pair beautifully with the avocado. We named this elegant salad after the chic miss joys rose (soon to be Mrs. Groves, which we could not be more thrilled about!) She is as down to earth as one can be, while all the while capturing your heart with her own humble charm. She is lovely and present and just so satisfying to be with. We hope you can enjoy this salad with someone as inspiring as she!

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My love and his amazing photography skills… I had to post a few extra. Thank you Natalie for the lovely floral arrangements. They made this meal feel a bit more Parisian, which you know I love.

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The cherry tomatoes give this dish a burst of color. We love rotisserie chicken, it adds such fantastic flavor, is easy to use and we had plenty left over, which allowed for another easy meal. Stay tuned for what the other half of this bird created for the Wang’s this week.

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Ingredients

mixed green lettuce
1 breast, shredded of rotisserie chicken (whole foods has organic rotisserie chicken)
5 spears asparagus, roasted and chopped
1/4 cup toasted, salted pistachios
2 hard boiled eggs, chopped
1/2 avocado, chopped
cherry tomatoes, halved

For the Dressing:
1/3 cup pesto
1/3 cup olive oil
1 tablespoon balsamic vinegar
dash of garlic powder
dash of sea salt
1 tablespoon brown sugar
touch of black pepper

Instructions

Add all ingredients in a salad bowl (reserving the rest of your rotisserie chicken for other meals!)
To make the dressing, combine all ingredients and whisk. Toss the salad before serving! Enjoy!

 

Trista’s Bean Soup

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Our dear friends Todd and Trista had us over the other night for amazing fish tacos and her incredible (not) bean soup, bean soup. She swears this is not bean soup, but as her husband said… “If it looks like bean soup, and it smells like bean soup and it taste like bean soup, then its bean soup.” Agree. In any case this is crazy easy and amazingly delicious!!!

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It can be served as a light dinner or a fantastic side to any main course. The following recipe is for a large crowd (maybe 10) so half the recipe if your making it for just a few. I added a little Mexican cheese blend on top of the soup for this little photo shoot but I do not recommend that when serving. Trista adds a smoked mozzarella that just makes this soup! See below.

Ingredients

8 cans of organic black beans
1 large jar of green salsa (or 2 small jars)
3 teaspoons of crushed garlic
shredded smoked mozzarella (trader joes) (I used the whole little log, also, smoked gruyere works great too)
salt to taste

Instructions

Puree the black beans with an emersion hand blender (or in the blender). Add the large jar of green salsa, minced garlic and salt. Heat over medium-low heat for about 30 minutes. Shred the mozzarella and mix into soup before serving. We served ours with sour cream, lime wedges and tortilla chips.

 

Muesli a.k.a. ‘the new granola’

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Muesli. The first time I was introduced to Muesli was when I lived in New Zealand back in 2003. While I found it bland and rather boring back then, now I have a new found love and respect for this delicious breakfast item (or ‘nice cream’ topper)

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The difference between Muesli and Granola is simple. Granola is baked. Muesli is not. Granola typically has added sugar for sweetness and oil for crunch. Muesli is the raw version if you will.

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This nutrient dense breakfast item is wonderful atop the tropical storm smoothie or a bed of yogurt with a little honey drizzled across the top. Eat it with fresh banana milk (1 frozen banana blended with 1 cup water and a dash of honey) or coconut milk for a quick breakfast on the go or even soak it the night before in milk and have a breakfast porridge waiting for you when you wake up. Really there are so many options.

You can not mess this up so take liberty when making your perfect blend. We make ours as follows.

Ingredients

3 cups gluten free thick cut oats (whole foods)
1 cup raw sprouted pumpkin seeds
1 cup raw sprouted sunflower seeds
1 cup raw walnuts, chopped
1 cup slivered almonds
1 cup currants (any dried fruit is a great option)
1 cup shredded coconut (sweetened or unsweetened)

Instructions

Mix all the ingredients in a bowl and store in an air tight container. We like our Muesli pretty ‘nutty’ so we do a 2:1 ratio. We have double the nuts/seeds/fruit to oatmeal ratio but that is personal preference. We also choose sprouted nuts/seeds when we can because it is easier on your digestive system but raw or even toasted nuts and seeds will be just fine! You can not mess this up so take a look in your pantry and create your own!

 

Cherry-chip ‘nice cream’

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In honor of my sweet momma, introducing the cherry-chip ‘nice cream’! She loves Ben n’ Jerry’s version of this delicious ice-cream so we were determined to replicate it… we did not hit the mark perfectly BUT for making a delicious cherry-chip dessert without any added fat, dairy or refined sugar, it is pretty darn good! Much like the mango ‘nice cream’ this is pretty close to a sorbet. Hope you enjoy! I love you mom.

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Ingredients

2 cups frozen cherry-berry blend (trader joes) (all frozen cherry’s would be delicious!)
1 peeled and frozen banana
2 ice cubes
2/3 cups coconut milk (any milk will do)
squirt of agave
2 teaspoons chocolate chips (or more… I mean… really)

Instructions

Blend all the ingredients and enjoy! Note: We add the chocolate chips at the very end of the blending process so that there are small chunks. Top with more chocolate if you so desire!

 

Chai ‘nice cream’

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Introducing ‘chia nice cream’! This little bowl of goodness takes a few extra minutes of prep (I suppose it doesn’t have to if your creative with your spices) but it is worth it! About 5 minutes prep the day before makes this a delicious treat whenever your ready and in the mood for a little spicy sweet treat!

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Ingredients

2 peeled and frozen bananas
1/2 cup cold brewed chai tea (see instructions)
4 chia ice cubes
dash or nutmeg
dash of cinnamon

Instructions

We brewed two chia tea bags in hot water and let them steep for about 10 minutes. I added a generous squirt of agave and then poured them into ice cube trays and froze them. Leaving about 1/2 cup of chia tea to put in the refrigerator to be used in the ‘nice cream’. When ready to make, blend all ingredients in a high speed blender. Enjoy! We sprinkled nutmeg and granola on top of ours… wouldn’t have changed a thing!

 

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