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!
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.
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.
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
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!
“CauliRICE”… Confession – I did not want to make this dish. I love rice. White rice, brown rice, jasmine rice, I love it all. Why in the world would you want to change something that is perfect? Well, on days when you want to eat a few less carbs or rather, add in a few more vegetables this is the meal for you! Surprisingly, VERY surprisingly, this “cauliRICE” taste delicious. We were not afraid to add coconut milk, curry spices and a generous squeeze of lime juice but in the end, we had a delicious, healthy meal. I feel it my duty to forewarn you. As you begin to grind up the cauliflower, it stinks…something fierce. Like the kind where Rob and I looked at each other at the same time and said with our eyes “It wasn’t me!” Yep, that bad. I used room spray after I made it. But worth it! The smell lessons as you begin to cook it so hold your nose and give it a try!
You do not need a fancy kitchen tool to make this happen. The blender works just fine. I used our vita mix on the lowest speed, doing small batches so as not to make cauliMASH and it worked. That was after grating half the head of cauliflower by hand with a cheese grader. Sigh. You learn.
Mix 1/3 cup coconut milk with 1 tablespoon curry powder. Whisk together, add strips of uncooked chicken breast. Let marinate for 30 minutes or longer.
Grind the cauliflower in the blender or food processor until it resembles rice.
Melt the coconut oil in a large skillet. Add onions, 5 minutes.
Add the cauliRICE and saute for another 5 minutes.
Pour in coconut milk, lime juice, honey and salt & pepper, stir.
Let cook for about 15 minutes. You can taste the “rice” and see if it needs a little more of something otherwise, cook until softened. While the rice is cooking, saute the marinated chicken in a small pan over medium heat.
Plate the “rice” add chopped cilantro and cashews, top with chicken. Add a wedge of lime.
This dish takes very little time to make if you pre shred the cauliflower and marinate the chicken before hand. Also, we used the thai cashews from trader joe’s and they were delicious! They add a great kick and nice crunch!
*This recipe was inspired by Danielle Walker’s “Coconut-lime Rice” from her cookbook Against All Grain. Check it out!
There are few dinners that help you dive into summer more than the BBQ. So we did just that, we dove in…we are kicking summer off with grilled chicken salads. Simple and delicious.
The secret is in the marinate and unfortunately I don’t even know the whole secret… but I will give you the ingredients and maybe some of you “chefs” out there can clue us in on the proportions for a great marinate… however, I must say, it is difficult to mess up – without any measurements I even managed to make this taste five start… or maybe that was our neighbors BBQ’ing expertise…
Neighbors… it is not often that we know the people that we share a wall with or in our case, a courtyard with. What a shame. Relationships waiting to happen. Its never too late, it took Rob and I about 8 months to finally connect with ours but we are so glad we did. With very little effort from each of us, we pulled together this great summer dinner… we hope you will do the same.
Mix all the ingredients together (adding more or less of something until it taste delicious).
Pour into a bowl or baggie and add meat. Marinate for at least a half hour or longer.
Rob and I had a wonderful weekend with my folks. They are the kind of people anyone would be grateful to know. Generous, thoughtful, sincere and down right funny. Most of our visits revolve around food. Which we love. Often we hit up some of our favorite restaurants but this weekend my mom took me under her wings and taught me how to make her famous, pecan crusted halibut and with just a bit of prep, this fish is restaurant worthy.
The crust: pecans, panko, lemon rind & parmesan cheese.
Everything cooks better with butter. My mom was a bit more generous with the butter than I would have been, but I must confess, it was perfect.
Combine the panko, cheese, lemon zest and pecans. Set aside in a shallow dish.
Beat the egg and place in a shallow dish.
Dry the halibut off and dredge through the egg then coat well with the pecan mixture.
Cook on medium heat in butter, turning once. About 6 minutes on each side.
A few side notes: I was surprised by the patience it took to cook the fish. The key is to keep your pan from becoming too hot. You want to allow each side of the fish to come to a nice golden brown, turning only once so that the fish does not fall apart. I should mention, the one piece I tried to do without my moms help was the only piece that ended up in three pieces rather than one nice filet. While this dish is not difficult to make, it does take a little finesse. Or perhaps, just patience. In any case, the outcome is mouth watering so don’t sweat it if the presentation is a little less than perfect.
We served our halibut with a nice light salad and a few small potatoes.