Tag Archives: side dish

the quick & not-so-dirty: my go-to greek yogurt honey herb sauce

greek yogurt honey herb sauce copy

There is an ace I keep tucked not very high up my sleeve for nights when planting myself in the kitchen and whipping up something delicious (or at least not-objectionable) feels akin to being told at mile 26.2 that, ‘Surprise! Just kidding! You’re not done, you’ve still got 10 more miles!’

greek yogurt honey herb sauce - garlic and basil

In the confines of a horribly flourescent-lit office or the hallways of a home cluttered with a neverending mountain of dirty laundry – it doesn’t matter where you spend your days; sometimes just showing up and making supper for 1, 2, 3, or more is a daunting task that’s enough to make you want to crawl into a hole and stay there. Forever.

(Or at least till RHOBH comes on. I’d come out for that. [Did I just admit that?!])

greek yogurt honey herb sauce - greek yogurt

But I digress. Back to that ace in the hole I was talking about. Or was it up my sleeve? I can’t remember.  Moving on. You simply follow this formula to come up with a main dish that is so easy, so delicious, and so dadgum simple that even after the longest of long days suppertime is quick, painless, and anything but dirty. Get yourself some Greek yogurt (I like 2% Fage and don’t recommend messing around with that fat free nonsense), some honey, some rice wine vinegar (or champagne/white wine vinegar), and a big old handful of herbs (basil, mint, or cilantro – or a combination of the three – work best), and chuck it in the bowl of a food processor. Rustle up a garlic clove and toss that in there too.  Add in some salt and pepper, and blend the mixture till its creamy and smooth – thicker than a salad dressing but thinner than a mayonnaise.

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a perfect balance: summer quinoa salad – chinese eggplant, sweet corn, red onion, & toasted almond

summer quinoa salad with chinese eggplant, sweet corn, red onion, and toasted almonds

Clearly I’m jumping the gun here a bit on “Summer,” but I’ve got a racer-back tan-line seared between my shoulders and the imprint of (my favorite) teeny-tiny wedge sandals emblazoned on the tops of my bare feet, so I can’t be that far off in my seasonal labeling, right?

chinese eggplant from the farmers market

They keep telling me that “it’s never like this;” they being those more seasoned San Franciscans than I, and this being the exceptionally perfect seventy-five-and-no-cloud-in-the-sky weather we’ve been having straight up on the reg.  I know I keep saying it, but there’s been some killer days here; the kind that make me actually excited for the in-betweens when the fog rolls in, and for that perfect time of evening when the eerie echo of the foghorn picks up at dusk.

fresh summer corn right off the cob

We had barely even fifteen minutes indoors this past weekend, with Saturday enjoyed posted up at picnic tables and grilling oysters with friends at Tomales Bay, and Sunday spent having our first taste of Bay to Breakers, an annual road race that seems to be much less about the race and much more about who can wear the most ridiculous costume.  (And…ahem…about lots of random naked people.  Being naked in public is a big thing here, folks.)

chinese eggplant ready to roast

Though sweet corn and eggplant are two things I associate more with July and August, I found both at the farmer’s market last week, and therefore – Summer, shes’a close.

taking the bite out of some red onion

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sum of it’s parts: roasted cauliflower with lemon tahini sauce

roasted cauliflower with lemon tahini sauce and sesame seeds - eatandrelish.com

Roasted cauliflower….again?

cauliflower florets chopped up and ready to be roasted

I know. It’s boring, it’s bland, it’s the last man standing on the sad veggie tray in the corner, always.

“Caulifower is my favorite vegetable” said no one, ever.

I know all of this.


And yet I’m still forcing cauliflower recipes upon you! What can I say….I’m sadistic like that.

black and white sesame seeds, for flavor and color

Truthfully I’ve been making cauliflower a lot around here lately. I’d say it’s in season, but I don’t think it is for most of the country – apparently, in California, everything is in season all the time. (I tell ya – it’s really rough living here.) So I’ve been scooping it on Sundays from the Fort Mason Farmer’s market, and trying to use it’s meatiness in vegetarian dishes that need a little bulking up. I’ve roasted it in thick slices like steak, tossed it with arugula and shaved parmesan, and even dusted it with cumin and tucked it into tiny corn tacos – perhaps my favorite thus far, actually.

lemons from a friend's garden

But after overzealously purchasing three heads last week, I had cauliflower-mental-block. I was perfectly fine slicing up the florets and roasting them (yet again….), but was looking for a simple spin that would fool us into thinking we had something other than roasted cauliflower on the side of our plates. Again.

crispy cauli!

By the power that is Google, a quick search returned a deceptively simple recipe for my same roasted cauliflower equation only doctored up with a quick pan sauce of garlic, tahini, and lemon. I should mention I’ve not only been on a cauli-kick as of late, but am also in the midst of a mean homemade hummus streak (that’s normal, right?), so given the fact I had about a gallon of tahini in the fridge and a sun-ripened lemon freshly picked from a friend’s yard right here in the city, this cauliflower just had to be made.

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even better, at home: smashed lemon, rosemary, and garlic potatoes

smashed lemon rosemary and garlic potatoes

One of our favorite places to snag a quick bite in Boulder was a restaurant tucked in on West Pearl called The Kitchen Next Door. Besides having a great assortment of healthy-ish lunch vittles, service there was lightning fast, and you barely had time to take a sip of your frosty Apricot Drydock before plates of delicious food were being whisked over and plunked in front of you.

baby yukon gold potatoes, sliced in half

It was hardly “fast food,” serving all organic produce and meats from Colorado local farms, but it was good food fast – quite the difference, as it is. Though most days I would stick to my guns and get a quinoa salad, bowl of tomato soup, or their fabulous (and on my list to re-create very soon) beet burger, if there was any chink in my lunchtime-willpower at all, a heaping pile of their fabulous garlic smashers would inevitably land at our table.

(Hey! Who ordered these?)

fresh rosemary from the garden

Not that anyone minded.  The garlic smashers were divine – little bits and pieces of potato that were fluffy on the inside and crispy like a french fry on the outside, doused in an herby garlicky sauce, and served with a ramekin of house-made ketchup.  There was absolutely nothing about them that could possibly bring any nutritional value to the table (unless, of course, you count the tomatoes in the ketchup…I’m counting them), but their deep fried loveliness did wonders for a hangover, and without fail there would nary be a single speck left on the plate.

sliced garlic - superthin, on a mandolin

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easy but good: broccoli (they’ll actually want to eat) with chili flake, lemon, and garlic

broccoli they'll actually want to eat, roasted up with garlic, chili, and fresh lemon

When I sheepishly tell someone that I write a blog focused mainly on food and cooking, the inevitable next question is if I blog everything I cook or make to eat.

I think (hope?) you know that the answer is definitely not.

organic broccoli crown

It’s a totally valid question – there are a lot of “food bloggers”* out there who make it their prerogative to document each and every morsel that goes in their mouth – but unfortunately, if you saw a good majority of the things that I call “Dinner” around here, quite frankly, you might never come back again.

*Can we agree that the label ‘food blogger’ makes one sound like the most annoying human being, ever? File it right up there with “Foodie.”

broccoli stems peeled and ready to be cut

I’ve been known to consider a bowl of cinnamon puffins and almond milk a fine supper (with sliced strawberries if I’m feelin’ real fancy), and while James needs decidedly more structure when it comes to the last meal of the day, he never winges or whines when I present him with a bowl of reheated leftovers over toast gussied up with some hot sauce, or even when I freak out over the half-full odds and ends in our refrigerator and/or freezer, and present him with a “tofu-scramble-surprise.”

slivered broccoli stems

I gotta be honest with you though, my tofu-scramble-surprises aren’t half bad.


broccoli florets

So no, I do not snap pictures and write about everything I cook. Sometimes because those things barely constitute a meal, and sometimes because I think what I am making is so simple and straightforward it’s boring. Like this broccoli. This broccoli shows up at our table at least every couple of weeks, because it’s easy, it’s healthy, it’s cheap, and, perhaps most importantly, it’s super tasty. It’s just roasted broccoli though – just that vegetable that everyone loves to hate, and just the type of barely-even-a-recipe thing I’m sure you don’t want to hear about.

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from one-million to one: zucchini & sweet pea quinoa with fresh herbs & fresno chili

zucchini & sweet pea quinoa with fresh herbs and fresno chili

You know those days when you wake up and swear off pizza, that second (third) glass of wine, and ALL THE RHUBARB CRISP ICE CREAM for ever and ever and always till the end of time?

a half cup of quinoa

Our first month here in San Francisco has gone by in a blur of indulgence, with four (separate!) sets of house guests, lingering meals kicked off with cocktails and wound down with unnecessary multiples of decadent dessert, lots (and lots, and lots) of coffee, and too many celebratory (and introductory!) glass clinks to count.

the zucchini is chopped!

And I am counting myself lucky. When you move somewhere new, you’ve just got to make it a habit to saying yes to it all – yes to a Sunday night dinner party with new friends (even if you’re dead-exhausted), yes to racing around the city for pedicures and lunch dates (even if you really need to get some work done), and yes to last minute concert invites (you’ve got the idea). The first few months in a new place are crucial for establishing a strong network of friends, and if you give in to those urges to slap on a tattered pair of sweatpants and cozy up on the couch too often, those invites to do cool things at cool places with even cooler people start to wane, and eventually dry up.

super sweet spring peas, halved diagonally

Though I truly feel like I’ve been going one.million.miles.per.hour, it’s the best kind of million there can be; and even though my pants have become…slightly less roomy…shall we say – we’ve packed more worthwhile events and made more new friends in our few short weeks as “Bay-Area” residents to totally justify the dark colored luggage I’m carrying under my eyeballs and pesky spare few pounds that always seem to settle in just where I want them the least. (Don’t get too comfortable, my Dearies.)

chopped fresno adds color and just a bit of kick

This week we bid adieu to some of our dear friends on Tuesday morning, after a long (glorious, four day!) weekend spent wine tasting in Sonoma, brunching at our favorite local French bistro, hiking out on the Land’s End trail, dining at Range, beer tasting at Southern Pacific, and hosting a dinner party for six — and we were exhausted. Totally worth it, but totally beat.

fresh herbs lined up and ready to be stirred in

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a new seasons start: brussels sprout & kale hash with bacon, garlic, & salted almonds

brussels sprout and kale hash with bacon and salted almonds

Happy first day of Spring!

brussels sprout and kale hash with bacon and salted almonds - brussels whole

It’s foggy here in San Fran, and the forecast is calling for rain, but given that my first two weeks here have held nothing but blue skies, it’s actually kind of nice to feel like it’s ok to stay inside and finish up a few things around the house. We’re about nine-tenths of the way unpacked, and I’m vowing to take every little last thing out of it’s box and find it a place.

brussels sprout and kale hash with bacon and salted almonds - halved brussels sprouts

That’s easier said than done, as we moved from a three bedroom house (with a basement!) into a two-bedroom apartment, but nothing irks me more than staring at a cardboard box that lives in a corner filled with odds and ends, that, odds are, we don’t even need. If nothing else a move is a time for trimming and editing, and I’m trying my best to be ruthless when it comes to extraneous household whozie-whatsies that I seem to have a knack for accumulating en masse.

brussels sprout and kale hash with bacon and salted almonds - shredding the kale

(Let the record show that to free up some valuable closet space James did suggest paring back my shoe collection; a breezy proposition that was nipped in the bud with an acerbic sideways stare from yours truly.)

brussels sprout and kale hash with bacon and salted almonds - chopped bacon

brussels sprout and kale hash with bacon and salted almonds - chopped almonds

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