Flourless Chocolate Cookies

I have long been a fan of the infamous flourless chocolate cake. Lucky for me, generally "flourless" anything  in the baking world is already gluten-free. I figured it would be hard to go wrong translating something as delicious as flourless chocolate cake to a cookie. And I was right! These are to die for. Death by chocolate if you will. They are very rich and chocolaty. I made giant cookies because I like them that way. Another great thing about these cookies is that they are so easy to make! They only have 6 ingredients which I always have on hand.

These cookies would be great for so many occasions! They are portable, yet decadent enough for company. They would also be great with mint chips or broken up Andes for the holidays. I am all about the mint-chocolate combination. Yes, this recipe is a keeper at our house!

Flourless Chocolate Cookies
makes 24 cookies
(recipe adapted from Recipe Girl)

3 cups powdered sugar
2/3 cup cocoa powder
1/4 teaspoon salt
2 to 4 egg whites, at room temperature
1 tablespoon pure vanilla extract
1 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray.

2. In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Beat in two egg whites and the vanilla extract until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white - then a 4th one if it still seems too thick. Fold in chocolate chips.

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Cool completely. Enjoy!

The Best Caramel Corn

I need popcorn in my life on a bi-weekly basis. I wish I could have this popcorn in my life on a daily basis. But because of the inevitable lack of self control that comes whenever it enters my home, I can only reasonably have this popcorn on something more like a bi-yearly basis. Oh it is delicious! "Salted Caramel" seems to be hip right now. Practically every other pin I see on pinterest is salted caramel or s'mores this and that, which is fine by me! I love both of those things. I guess you could call this "salted caramel corn" because it has that perfect slight saltiness to it. It is also crispy and not sticky, like I prefer when it comes to caramel corn.

I love popping my own popcorn! So much better than the microwave kind with who knows what in the lining of the bag. I use my Grandma's retro air-popper and it still works like a charm. Popping your own corn is a must for this recipe.

Wow, that is a lot of caramel corn. This recipe makes a ton. (Justifies the 4 sticks of butter? Kind of?) Which is great because it makes great gifts for friends this time of year. I actually had this caramel corn for the first time last year when a friend brought some to me!

The Best Caramel Corn
serves 10-12 people
(recipe courtesy of my friend Rachel)

4 sticks butter (I know, I know..)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup of unpopped popcorn kernels

Preheat oven to 250 F. Pop the popcorn kernels in air popper. Place popcorn in a large oven safe bowl. (Note: I had to use my biggest and next biggest pyrex bowls and a 9x13 pan to fit it all. Just divide up the popcorn and caramel amongst the dishes as best you can.) In a medium saucepan combine the butter, sugar, light corn syrup, and salt. Melt slowly over medium heat, stirring constantly. When mixture comes to a full boil, stir constantly to prevent burning for 5 minutes. After caramel mixture boils for 5 minutes, remove from heat and add the baking soda. Mix in baking soda carefully as the mixture will expand when you add it. Pour caramel over popcorn and mix well to coat the popped kernels. Place bowls in the oven and cook the caramel corn for 1 hour, stirring every 15 minutes. Remove from oven and pour onto parchment-lined sheet trays immediately. Cool and enjoy!

Chicken Tortilla Soup

Today it snowed. What?! I generally welcome winter and holiday fair as soon as the weather gets cold. Stores putting out their Christmas trees and yard reindeer in October is fine by me. Bring it on! But for some reason snow in October is still something that seems preposterous to me. Shouldn't snow be saved for December? I'm sure today is just a pre-winter fluke, but if not I will have to find a way to work snow boots into my little one's lion Halloween costume.

Luckily today I have a big bowl of this soup leftover from last night's dinner. It is so flavorful, warm and comforting; not to mention healthy. A win-win-win in my book. I used Ina Garten's recipe and tweeked it a little. You can't go wrong with Ina's recipes. She really is the best! Ina said that in France they often thicken soup with bread. Hence the popular tomato and bread soup. In this recipe she uses corn tortillas to thicken the soup which is just genius. The tortillas impart a sweet corn flavor to the broth and make it the perfect consistency. We love this soup at our house! It makes a ton and the leftovers freeze great.

Chicken Tortilla Soup
serves 6-8
(recipe adapted from Ina Garten)

1 store-bought rotisserie chicken or 2 chicken breasts

• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, chopped
• 2 1/2 quarts chicken stock, preferably homemade
• 1 (28-ounce) can whole tomatoes in puree, crushed
• 1-2 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
• 8 (6-inch) fresh white corn tortillas
• For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. If using chicken breasts add to the pot whole. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. If using chicken breats take them out and shred them. Then add back to the soup. If using rotisserie chicken add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Cinnamon Quinoa Bake

I am a most definitely a breakfast person. My Dad says when I was little my Mom would order something off the adult menu and I would order something off the kids menu, then when the food got there we would switch plates. I would much rather go on a breakfast date than a dinner date, and I fully welcome breakfast for dinner any day! This cinnamon quinoa bake is great for a snack or for breakfast.

A few years ago I made this amazing skillet quinoa bread, and have thought about it from time to time ever since. I need to tweak that recipe to be gluten-free one day. This bake reminds me of a sweet version of that bread. It also reminds me of delicious, moist french toast. The little bars you cut up are definitely protein-packed and my little one loves them! You could serve this with fresh berries, jam, a nut butter, or nutella (I am always looking for vehicles for nutella..) and it would be great.

The sky is the limit for modifying this recipe to your own tastes. It would be great with dried fruit, or with the maple syrup left out and switching it up with savory spices.

Cinnamon Quinoa Bake
yields 12-18 bars

(recipe adapted from Gaby's G-Free)

1 cup dry quinoa, (or about 3 packed cups cooked and cooled quinoa if you have it on hand)
2 cups water
1/4 teaspoon salt
4 eggs, beaten
1/3 cup vanilla almond milk (or milk of choice)
1/3 cup maple syrup (could use honey or agave instead)

1/2 teaspoon salt

2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon cinnamon

Turbinado sugar for sprinkling (optional)

1. Cook the quinoa by bringing 2 cups of water with 1/4 teaspoon salt to a boil, add quinoa then turn the heat to low and put on a lid for 15 minutes. Let it sit off the heat with the lid on for 5 minutes and fluff with a fork. Let cool to room temperature.

2. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.

3. In a small bowl, whisk together eggs, almond milk, vanilla extract, coconut oil and cinnamon until thoroughly combined. Add maple syrup and whisk.

4. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even. Spinkle with turbinado sugar if desired.

5. Bake for 20-25 minutes, until set and golden.

6. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.

7. Cool completely and cut into squares. Serve with berries, a dollop of nut butter, maple syrup or nutella. 

Enjoy!

Caprese Pops

A couple weeks ago my friend Kayla threw a baby shower for my friend Merrick. The theme was "Welcome to the World" and it couldn't have been cuter! Merrick, Kayla, a few other friends and I all get together once a week so our little boys can play. We always joke that we need to get out and have girl time without the chaos of  lots of little boys under the age of three! But as always, at this shower it was fun to chat, celebrate, and let our boys play! The menu featured food from around the work including a thai curry and delicious crepes with a whole bunch of different fillings. Yum! I brought lettuce wraps and these caprese pops.

The lovely Mom-to-be!

 The pops couldn't have been easier! I found some 4-inch skewers on amazon which ended up being a great size. I also drizzled the serving dish with a bit of olive oil and balsamic vinegar.
These would be great for all kinds of parties!

Caprese Pops

serves 15-20

1 container of grape tomatoes
1 container of pearl-size mozzarella balls
1 bunch of fresh basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
olive oil & balsamic vinegar for the serving plate if desired

1. Drain the mozzarella balls of any liquid then toss with the oregano, salt and pepper. Cut the basil into small dime-size stripes.

2. Skewer the pops with a mozzarella ball, basil, tomato, basil and another mozzarella ball. These could be made a few hours in advance but the grape tomatoes don't keep well in the fridge overnight.

Enjoy!

Lacy Oatmeal Cookies with Chocolate and Toffee {Gluten-Free}

Oh where to get started on all the things I love about these cookies! First off they are not your typical complicated gluten-free baked good that requires 4 different flours and xanthan gum. The base is simply made of oats you grind up in your blender! Three cheers for clarity in the confusing world of gluten-free baking!

These cookies are so delicious! They are what you would expect from a lacy oatmeal cookie, with crispy edges and a chewy center. I love the salty toffee paired with the bittersweet chocolate. And the hint of cinnamon makes them perfect for this time of year in my opinion. I made these for a function at Nate's office and every last cookie was eaten!

Lacy Oatmeal Cookies with Chocolate and Toffee {Gluten-Free}
makes approximately 30 cookies
(recipe adapted from Everyday Food)

4 1/2 cups gluten-free old-fashioned oats, divided (I use this brand)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips
3/4 cup toffee bits

1. Preheat oven to 350. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder and salt.

2. In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, toffee bits, and remaining 3 cups oats.

3. In batches, drop dough in 1-tablespoon mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 12-15 minutes. Let cool on sheet on wire rack 2 minutes, then transfer to rack and let cool completely.

Enjoy!

Enchiladas Verde

There are many schools of thought when it comes to enchiladas. While their red and white cousins are very delicious, I am partial to green enchiladas. That is after my sister-in-law shared this amazing recipe with me! The flavors are bright, the enchiladas cheesy and the salsa verde has just the right amount of tang. This recipe has become one of my new go-to recipes to bring to new moms. Whenever I make them for dinner I also look forward to the leftovers for lunch the next day, because they reheat wonderfully!


I'll admit, these are a little more labor-intensive than other enchilada recipes out there. But the results are well worth it! For the filling you poach the chicken in a flavorful broth then mix it with jack cheese and plenty of fresh cilantro.

And for the salsa verde you roast your own poblano (or paseo) peppers and mix them with other delicious flavors in the food processor!

I am sure if you try this recipe you will be hooked on enchiladas verde too!

 

Enchiladas Verde
serves 4-6 
(recipe adapted from Cooks Illustrated)

4 teaspoons vegetable oil
1 medium onion, chopped medium (about 1 cup) 
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon) 
1/2 teaspoon ground cumin 
1 1/2 cups low-sodium, gluten-free chicken broth 
1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat 
2 28 ounce cans of tomatillos, drained and rinsed (found in the Mexican food section)
3 medium poblano (or paseo) chiles, halved lengthwise, stemmed, and seeded 
1 - 2 1/2 teaspoons sugar  
1/2 cup coarsely chopped fresh cilantro leaves  
8 ounces Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas 
Garnish with scallions, sour cream, etc.

1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.

2. Meanwhile, toss poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, skin-side up. Broil until peppers blacken and start to soften, 10-12 minutes, rotating pan halfway through cooking. Place in glass bowl, cover with plastic wrap and cool for 10 minutes. Then remove skin from poblano. Transfer chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas. 

3. Add drained and rinsed tomatillos, 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups). 

4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt. 

5. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil. 

6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.

 Enjoy!

Salted Caramel Brown Butter Rice Krispies Treats

Gourment Rice Krispies Treats has got to be some kind of oxymoron. But I am proud Rice Krispies treat lover!  And what better way to dress one up than with salted caramel and brown butter? If the food world translated to the fashion world, I am sure brown butter would be some kind of couture. 

My Mom and I used to make Rice Krispies treats almost weekly growing up, and we still whip up a batch every time I come to visit. My Dad, however, rolls his eyes at this every time. He is not a fan of the humble Rice Krispies treat. Coincidentally, my husband is also not a fan. Maybe it's a guy thing. But after one bite of these Rice Krispies treats, my husband declared they are one of his new favorite desserts. 
So for someone who already loves Rice Krispies treats, you better believe these were fantastic!

The nutty brown butter and salty topping makes for the perfect contrast to the sweet caramel. The caramel is poured over the Rice Krispies treats while hot, and oozes down through the cereal treat base. This is as close as you can get to Rice Krispies treat perfection in my book!

Salted Caramel Brown Butter Rice Krispies Treats
serves 10-15 
(recipe adapted from pots and pins)

Rice Krispies Treats:
6 tablespoons butter
1 package (10 oz.) regular marshmallows or 4 cups of mini-marshmallows
1/4 teaspoon fine salt
5-6 cups gluten-free Rice Krispies

Caramel:
1 cup white sugar
3/4 cup corn syrup
1 cup heavy cream
1/2 cup butter
1/2 teaspoon vanilla extract

fleur de sel of sea salt for topping

Make the Rice Krispies Treats: Butter a 9x9-inch baking dish (can use 9x13 for thinner treats).  In a large pan, over medium-low heat, melt butter. Swirl and watch carefully until it begins to toast and brown, about 5-7 minutes.  Add marshmallows and salt and stir until completely melted.  Pour in Rice Krispies and stir until evenly coated. Scoop Rice Krispies mixture into prepared baking dish and using a lightly buttered spatula or buttered fingers, press Rice Krispies down firmly into baking dish. 

Make Caramel:  In a large (mixture will bubble up so use a large pan!), heavy-bottomed pan, combine sugar, corn syrup, 1/2 cup of cream and butter.  Stirring often, bring to a boil, over medium heat, then pour in remaining cup of cream.  Heat, without stirring to 242 degrees (soft ball stage) or until a small amount of syrup dropped into cold water forms a firm but pliable ball when removed from water.  (Using a candy thermometer is a really good idea, but if you don't have one, make sure to do the cold water test and the "ball" needs to hold it's shape but still be pliable for the caramel to set up right.)  This will take about 20 minutes or so, watch so it doesn't boil over.  Remove from heat, stir in vanilla.  Immediately pour over Rice Krispies.  Some of the Rice Krispies will float to the top and some bubbles will appear, just pop with a fork.  Let caramel set for about 3 minutes then sprinkle with coarse sea salt.  Allow caramel to cool completely, then cut into bars, squares or however big or small you want.

 Enjoy!

The Best Beef Stew

This year I couldn't be more excited about flannel sheets, boots with comfy socks, baking, and the warm, comforting food fall brings. We spent the last three Octobers in San Diego, and don't get me wrong - I love San Diego, but I couldn't help missing the change of seasons this time of year. Fall is my favorite! I am sure by February I will be eating my words and wanting nothing more than the year-round 70-degree San Diego weather. But for now we are soaking up being able to open up the windows all day and going outside with a light jacket on.

Beef stew is one of my favorite winter comfort foods. Something about the marbled chuck roast braising with root vegetables in a base of red wine gets me every time; whether that be my favorite pot roast or beef bourguignon. I've tried many beef stew recipes and this one comes out on top. So many are lacking that rich meaty flavor I expect from such a stew. We served this with gluten-free corn muffins and a fresh green salad. I love how rustic the stew looks and it is great for serving a crowd.

Happy Fall Everyone!

The Best Beef Stew
serves 6-8
(recipe adapted from Cooks Illustrated)

2 cloves of garlic, minced
1 tablespoon tomato paste
1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces
2 tablespoons vegetable oil
1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
1/4 cup gluten free all purpose flour (or regular flour)
2 cups red wine
2 cups gluten-free low-sodium chicken broth/stock
2 bay leaves
4 springs thyme
4 ounces salt pork, trimmed of excess fat
1 pound yukon gold potatoes, cut into 1 inch chunks
1 cup frozen peas

1. 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine garlic and tomato paste in a small bowl, set aside.
2. 2. Pat meat dry with paper towels. Do not season. Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add half of beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.
3. 3. Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.
4. 4. Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.
5. 5. Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.
6. 6. Using large spoon, skim any excess fat from surface of stew. Cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Add the frozen peas and cook until thawed, about 5 minutes. Season with salt and pepper.
   
   
   Enjoy!

Flourless Peanut Butter Milk Chocolate Chip Cookies

When I saw a recipe for no flour, no butter, peanut butter cookies I was skeptical.

But boy was I surprised. These are seriously the best peanut butter cookies I've ever had!

They are moist and chewy, and so easy to make. I brought them to a get together with some friends and not a cookie was left.  When I said they had no flour or butter everyone was shocked.  These were definitely a good start into the gluten-free baking world. It's my goal to make gluten-free food that both gluten-eaters and non-gluten-eaters alike will love. This is particularly difficult with baked goods! So I'm happy to have a recipe like this in my back pocket ;)

Flourless Peanut Butter Milk Chocolate Chip Cookies
makes 20 cookiess
(recipe adapated from Epicurious)

1 cup super chunky peanut butter (I used Smooth)
1/2 cup (packed) brown sugar

1/2 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup chocolate chips (whatever kind you like! about 6 ounces)
 

Preheat oven to 350°F. Mix first 6 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands or a cookie scoop, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 10 - 12 minutes. Cool on sheets 5 minutes. Transfer to racks. Enjoy!

Salad Nicoise with Fresh Herb Vinaigrette

Hello World!

While I am not really new to the blogging world, I am new to gluten-free eating. I love food and I love to eat! Don't we all? At first finding out I can no longer eat gluten was very overwhelming and daunting. It seemed that everywhere I looked, I realized I couldn't eat another one of my favorite foods! But after grieving for a few days (and eating a lot of gluten-free rice krispy treats to drown my sorrows), I realized there is a whole world of food out there that I now get to explore. Not being able to eat wheat puts other grains in the foreground. And not being able to pick up many of my favorite baked goods at the store means testing out my own gluten-free versions.

My main goal with this blog is to make delicious food. Not just pretty good "for gluten-free". But delicious in it's own right. So even if you are a gluten-eater you can join me on my latest food journaling endeavor. This time with more purpose than ever!

I'll start by re-sharing one of my favorite dinner salads. Often salad for dinner isn't filling and satisfying, but in this salad the combination of potatoes, tuna, and flavorful greens will leave your belly full and happy! I love serving it with sparkling lemonade. Also the fresh herb vinaigrette is to die for. In fact, you could just toss warm red potatoes in the vinaigrette alone for an awesome side dish. 


Salad Nicoise 
Serves 4
(recipe adapted from The Best 30-Minute Recipes Cookbook)

• 4 large eggs

• 3 medium red potatoes, cubed

• 4 handfuls of green beans

• 2 containers of tuna

• 8 ounces of mesclun, or greens of your choice

• 1 pint of cherry tomatoes, halved

• 1/2 cup nicoise olives, or whatever olives you like

• 1 recipe of Fresh Herb Vinaigrette (see below)

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. As soon as water boils, remove from heat, cover, and let sit for 10 minutes. Drain hot water and crack the egg shells. Then pour in ice water and chill for 5 minutes, peel and quarter. (This ice water trick makes it so easy to peel the eggs!)

2. Meanwhile, place potatoes in cold water to cover. Bring to a boil and cook until tender. About 15-20 minutes until they pierce easily. Drain potatoes and transfer to a bowl. Toss with 1/4 cup of the fresh herb vinaigrette. 

3. Place a steamer basket in a large pot and bring water to a boil. Add the green beans and cook until they are bright green and just tender, about 5-7 minutes. Transfer beans to bowl with potatoes and toss to combine.

4. Toss 1/4 cups of the vinaigrette with tuna, gently flaking apart with a fork. Toss greens with vinaigrette until lightly coated and divide amongst individual plates. Arrange potatoes and beans, tuna, eggs, tomatoes, and olives over greens.



Fresh Herb Vinaigrette

• 3 tablespoons of red or white wine vinegar

• 1 shallot, peeled

• 1 small garlic clove, peeled

• 2 teaspoons Dijon mustard

• 1/4 teaspoon dried thyme

• Salt and fresh ground black pepper

• 10 fresh basil leaves

• 1 tablespoon Italian flat left parsley

• 3/4 cup extra-virgin olive oil

Process shallot, garlic, mustard, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds. Add basil and parsley and blend till smooth. With blender running slowly pour in the oil and blend until emulsified, about 15 seconds.