{No Oil} Pesto

Yeah, you read that title right - No. Oil. Pesto. I'm going be doing a couple of recipes that don't include oil because I'm on an eating regimen that doesn't allow it (or butter, or alcohol, or carbs - aka anything good in life (jk)). This forced me to be creative (during a time when brain farts happened more often than not) and mix up my favorite pasta sauce. To be honest, I've always thought pesto had too much olive oil in it to begin with. Looking at the bottom of an empty bowl where pesto played a part always made me feel a little bit guilty. Now, after a few test runs, I found a way that requires zero, zip, nada oil and it tastes great. I'm not kidding and not the alternative "great" - like the real, I-will-never-make-it-with-olive-oil-ever-again-great, deal. See below what the twist is...and, as always, enjoy!

PS - Huge thanks to my co-worker Charles who gave me this wonderful food processor!!!!

Truffle Burrata Bruschetta

Clearly, I like baguettes being the vessel of my recipes (i.e. Salmon Bruschetta, Avocado & Tomato Bruschetta, and Shrimp & Avocado Smash Bruschetta) - or maybe I just really like bruschettas. This one is more classic, but with, you guessed it, a twist. Buratta is my go-to cheese, and anything with truffle in it is welcome in my kitchen. This is a simple and fast appetizer that will surely please the whole party!

Grilled Soy Salmon

For the past couple of months I've been obsessed with using my charcoal grill on my (little) deck. Rumor has it, California will be getting hit by El Nino this winter, so I'm trying to get in as many BBQ nights as possible. My friend that lives in NYC (shout out to Jamie!) Snapchatted a picture saying it was 10 degrees...so, sorry East Coasters, the BBQ ship may have sailed for you this year. But, hey, this recipe is just as good with an indoor grill pan!

Barbecuing salmon has always been a little tricky, seeing that the fish gets super flaky once ready. Not going to lie, my finished product pictures aren't the best I've ever taken, but the flavor is on point (and I had it for a lunch and 2 dinner's so far). If you're grill is still able to be used, I encourage you to test this out!

Salmon Bruschetta

What better way to pick up W.A.L.T. then on a cool-but-sunny Sunday with non-stop football on (right now, Latavius Murray can't seem to hold on to a ball and the Bills decided to score, finally) while being a "tad" bit hungover on my couch. I have quite a bit of recipes locked up in my photo vault which I'll be showcasing throughout the week. This particular recipe, Salmon Bruschetta, came about when I was craving a bagel and lox, but didn't really want to smother cream cheese (I was clearly not in my right mind at the time) on a carb-heavy bagel. So, I got out one of my favorite ingredients, Greek yogurt, and made it work. This is perfect for some pre-holiday get togethers (think: Pumpkin Painting Potluck Party) that still gives you the flavor of a bagel and lox, but feeling a little lighter. Enjoy!

The Everything Chopped Salad

Hello, world! I know you're all probably sick of me apologizing for not posting for awhile, but I swear, this is my last apology. Life has finally tamed down a bit, and my routine is set. That means more recipes for you.

This recipe is something that reminds me of home. Every time I make it down to Newport Beach, my dad and I head to a place called Gulfstream. It's a top five for me. What I usually order is the Crispy Chicken Sandwich, but due to my Lent constraints (no bread-based carbs), I recently had to order the Chopped Salad. I always forget how delicious this salad really is. It's complex in flavor because there are so many components that go into it. So, I like to call it the Everything Salad. It's not an exact replicate (as always, I added my lil' twist), but the flavors will make your taste-buds dance and put a smile on your face. If you're a carbavor, add fresh made chunky croutons to make it even better.

Take Two Tuesday: Avocado and Tomato Bruschetta

I was craving my Avocado and Tomato Bruschetta and thought it'd be great for a T2T. My original post was poised for Spring / Summer weather and thought it'd be nice to utilize some indoor equipment and still get these delicious bites. Try it out for your next appetizer, or use a larger loaf to make it suitable for dinner!

Rosemary Focaccia Bread

There's something about bread that gets me excited to make it.  It's such a simple food, but there's definitely an art to making it homemade and patience that the cook needs to encompass. Seeing that I (at times) am not the most patient person, I was thinking what type of bread could be made relatively fast. That's when I thought about focaccia. Focaccia bread is an Italian bread that has lots of olive oil in it, leaving it moist and delicious. I added rosemary, because why not, and sea salt just brings it altogether. This is a bread that anyone can make, and that everyone will rave about.