Even if they look like bananas, plantains are actually a vegetable and need to be cooked. A Venezuelan food staple, plantain was always served at my house—breakfast, lunch, and dinner! It brings a sweet touch to all savory dishes.

I love squash blossoms and flowers, cooked or raw! You can find them at the Farmer’s Market or pick them up from a local Latino market. They are great when stuffed!

Plantains carry a great amount of fiber, potassium, and vitamin A; so make sure to incorporate it into your diet! Try this recipe—the sweetness of the plantain goes perfectly with the saltiness and tanginess of the goat cheese. YUM!

Plantain Stuffed Squash Blossoms with Goat Cheese

Yield: 6 servings

Ingredients

• 2 tbsp organic coconut oil, divided
• ¾ cup onions, roughly chopped
• 1 large plantain (ripe) cut into ½” slices
• Pinch of cinnamon
• Pinch of nutmeg
• Coarse sea salt
• Freshly ground pepper
• 1 tbsp Greek yogurt
• 12 squash blossoms/flower
• 4 oz goat cheese

Ingredients

Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Sauté onions for 3-4 minutes; add plantain, cinnamon, and nutmeg and sauté for another 2 minutes, stirring frequently. Reduce heat to low, cover with lid, and cook for 5 minutes. Set aside and allow cooling off.

Preheat oven at 400° F

Transfer plantain mixture to a medium deep bowl; add Greek yogurt and season with a little salt and pepper. Using an immersing blender, puree all ingredients until incorporated.

Using kitchen scissors, cut each flower open (try to preserve the petals; these will wrap around the stuffing). Stuff each flower with about 1 tbsp of the plantain mixture and 1 tsp of goat cheese. Wrap petals around and close each flower tight using hands.

Lay all stuffed flowers on a baking tray. Lightly sprinkle salt and pepper as well as 1 tbsp of coconut oil. Bake on the top rack for 10 minutes. Rest for a couple of minutes before serving.

Nutritional Information

Caramelized Scallops with Oyster Mushrooms and Cauliflower-Leek “Polenta”

Ingredients

• Olive oil
• Canola oil
• Coarse sea salt
• Freshly ground pepper

Cauliflower-Leek Puree 

• 1 head cauliflower, chopped in ¾” pieces (approx. 5 cups)
• 1 large leek, white only, chopped (approx. 1 ½ cups)
• ½ cup white onions, chopped
• ½ cup low-fat milk
• ½ tsp smoked paprika

Oyster Mushrooms

• 1 clove garlic, minced
• ½ cup fennel, thinly sliced
• 0.5 oz dry oyster mushrooms
• ¼ tsp ground cumin
• 1 tbsp fresh lemon juice

Scallops

• 8 large scallops
• 1 clove garlic, grated
• 1/8 tsp lemon grind

Garnish

• 1 cup chervil
• 2 tsp fresh lemon juice

Preparation

Cauliflower-Leek Puree

Using a medium sauce-pan, heat 2 tbsp of olive oil over medium-high heat. Sauté onions for a few minutes, until translucent, then add leaks and season with smoked paprika, sea salt and pepper. Add cauliflower to pan, sauté additional 3-4 minutes. Reduce heat to low, add milk to pan and cook, covered, for 8-10 minutes. Remove from heat.

Transfer to food processor and process on high until smooth. Adjust seasoning.

Oyster Mushrooms

Soak dry oyster mushrooms in lukewarm water for 45 minutes. Drain, pat dry, and slice. Set aside.

Heat 1 tbsp olive oil over medium-high heat. Sauté minced garlic for 30 seconds, then add fennel and cook for 2 minutes. Add mushrooms, cumin, and season with sea salt and pepper.; cook for additional 5-6 minutes. Transfer to bowl, drizzle with olive oil and add lemon juice. Toss to coat.

Scallops

Heat 2 tbsp canola oil in a large cast iron skillet over high heat. Cook scallops for 1-2 minutes, then reduce heat to medium-high. Cook for 3-4 minutes until golden; turn and cook for additional 3 minutes.

Dress chervil with lemon juice and a drizzle of olive oil.

Plating

Spoon cauliflower-leek puree on plate and spread in circles. Arrange 2 scallops on each plate, topping with oyster mushroom-fennel sauté. Garnish with chervil salad.

Farro is an ancient grain and I simply love its nutty flavor and texture; it is a complex carb and a great alternative for rice (yes, even brown rice). As a whole grain, it takes longer to digest and provides me with sustained energy. It makes me feel fuller for a longer period and curbs my appetite!

I’m even more excited to share that this dish helped me win the Yahoo! Shine Supper Club this month. I was featured in a great article and my recipe was shared on their site!

I was very honored to receive a “winner” seal, which I now showcase in my side bar. I am especially proud that a healthy, wholesome, and vegetarian dish earned the most votes. It makes me think that things are changing slowly and that people are appreciating real food and its nutrition value more and more!

Let me know what kind of dishes you create after your next visit to the farmer’s market!

Lemony Farro with Asparagus, Broad Beans, and Shaved Parmesan

Yield: 4 servings

Ingredients

• 1 ½ cups semi-pearled farro
• 2 tbsp grape seed oil
• ¾ cup shallots, chopped
• 2 cloves garlic, minced
• 12 oz asparagus, trimmed, cut into 1 ½” pieces
• 8 oz broad or fava beans, shelled, blanched
• Coarse sea salt
• Freshly ground pepper
• 3 tbsp freshly squeezed lemon juice
• Parmesan cheese, shaved (to taste)
• Extra virgin olive oil

Preparation

Bring water to a boil in a medium pot and season with salt. Cook farro until just tender, about 10 minutes. Drain, transfer to a large bowl; add a drizzle of olive oil, stir with wooden spoon and set aside.

Heat large skillet over medium-high heat. Add grape seed oil to pan and swirl to coat. Add shallots and sauté for 2 minutes, stirring occasionally. Add garlic, asparagus and blanched fava beans; season with salt and pepper. Reduce heat to medium-low and cook, stirring frequently, until asparagus are just tender, about 8 minutes. Add lemon juice and stir.

Add asparagus mixture to bowl and stir with wooden spoon. Taste and adjust seasoning. Plate and top with shaved parmesan cheese and a little cracked pepper. Drizzle with extra virgin olive, if desired.

Note:  Farro is available in many markets, specialty food stores, or Italian markets.

I can’t think of a better way to celebrate Earth Day–spurring our local economies, supporting sustainable farming practices, and enjoying an amazing salad with ingredients made by our Mother Earth.

This salad has Spring all over it and it’s great for a Meatless Monday!
Buen provecho.

Arugula and radicchio citrus salad with peas and goat cheese

Yield: 4 servings

Ingredients

• 1 cup fresh shelled peas
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp balsamic vinegar
• 5 tbsp extra-virgin olive oil
• 1 tsp honey
• Coarse sea salt
• Freshly ground pepper
• 6 oz arugula
• 2 small heads of radicchio, cut into half-inch stripes
• 2.5 oz goat cheese, crumbled
• 0.5 oz dehydrated mandarin orange slices

Preparation

Cook fresh peas in a small pot of boiling water for 2 minutes. Strain and let cool briefly.

Combine lemon juice and vinegar in small bowl. Whisk in olive oil until mixture has emulsified, then whisk in honey; season with salt and pepper to taste.

Combine arugula, radicchio, and peas in a salad bowl; toss with enough dressing to coat. Sprinkle goat cheese over salad and garnish with mandarin orange slices*

* Feel free to substitute with fresh orange segments or even lemon zest or if you cannot find this item

As featured on Palm Springs Life magazine

This dish is so easy to make as well as delicious and sophisticated. The fennel, shallots, and garlic infuse the white wine broth with an amazing flavor. A lot of people can be intimidated by the idea of cooking seafood at home but once you’ve tried this dish, you won’t be anymore!

Spicy Mussels and Clams in White Wine Broth

Yield: 2 servings

Instructions

- Grape seed oil
- 1 small shallot, minced (approximately 2 tablespoons)
- 1 small fennel bulb, diced (½ to ¾ cup)
- 1 garlic clove, minced
- Coarse sea salt
- Freshly ground pepper
- Pinch of cayenne pepper
- 2 cups of Sauvignon Blanc
- 1½ pounds black mussels
- 1½ pounds manila clams
- 1 lemon
- Olive oil
- 2 teaspoons chives, finely minced
Optional: crostinis for plating

Preparation

Heat 1 tablespoon of grape seed oil over medium-high heat on a medium deep pan with a lid. Sauté shallots for 1 minute then add fennel and garlic, sauté for 2-3 minutes. Season mixture with salt, pepper, and cayenne pepper; cook for 1-2 minutes, stirring with wooden spoon. Add wine and bring to a boil. Bring heat to low and reduce wine by half, for about 6-8 minutes.
Add mussels and clams; cook, covered, until they open (start checking frequently after 5 minutes). Remove from heat. Discard any unopened shells. Serve immediately.

Plating

Serve mussels and clams in 2 deep bowls, adding vegetable mixture and wine broth to each. Drizzle each plate with fresh lemon juice with olive oil. Garnish with minced chives and serve with crouton.

Valentine’s Day is almost here! I know some consider it a “Hallmark Holiday” but, what can I say, I am lover! I like the fact that there is a day to celebrate love and friendship. I know I have a lot to celebrate considering that I married my best friend!

This year is going to be extra special as we’ll be heading up to Napa Valley for the weekend. I love visiting “Wine Country” and experience what the region has to offer—delicious wines, amazing food, landscapes, character, and nature.

I am the guest chef at this year’s Royal Hearts Gala at the Castello di Amorosa Vineyards in Calistoga and I’ve designed a delicious 4-course pairing dinner for the event. The place, the music, the setting… this is set to be one romantic evening and a fun weekend.

I wanted to share this special dish with you. A dessert with a touch of savory that is elegant, figure-friendly, and very beautiful. Are you cooking for a special someone? Are you hosting a dinner party? This dessert is very easy to make but it will make you look like a pro. Make sure to pick a good quality roquefort cheese—it really makes all the difference!

Roasted pear with walnut-brioche stuffing, honey creme fraiche and crumbled Roquefort

• 4 red pears, peeled, halved, carefully cored (use melon scoop)
• 1 tbsp fresh lemon juice
• 1 cup brioche bread, crumbles or small dice
• ½ cup packed walnuts, chopped
• ½ cup brown sugar
• ¼ tsp fine sea salt
• ½ tsp cinnamon powder
• 1 small egg, beaten
• 2 tbsp milk
• Canola oil spray
• ½ cup creme fraiche
• 2 tbsp honey
• 2 tbsp crumbled Roquefort cheese

Preparation

Preheat oven at 350° F

Drizzle lemon juice all over freshly peeled pears and rub all over with hands to prevent them from turning brown.

In a large bowl combine brioche, walnuts, brown sugar, sea salt, cinnamon powder, beaten egg, and milk. Mix all ingredients into well incorporated and allow resting for 10 minutes. Knead mixture with hands and separate into 8 equal parts, pressing between hands to create balls. Set aside.

Stuff each pear half with a portion of the brioche-walnut mixture using hands to round up the tops. Place on baking tray one by one; spray all pears lightly with canola oil. Bake for 20-25 minutes, until pears are soft and stuffing is golden brown.

In a small bowl combine creme fraiche and honey.

Plating

Using a spoon, serve some of the mixture on the bottom of each plate. Place a pear on each plate and top with some crumbles of Roquefort cheese.

I don’t bake much. As I make every effort to cook healthy, I try not to make room in my kitchen for butter and cream.  But I am happy that I can still bake a yummy cake using heart-healthy, expeller pressed canola oil. These cakes have a lot of good-for-you stuff like organic carrots, fresh ginger, roasted walnuts, golden raisins. Yes, this dessert has a whole lot of healthy with a little bit of naughty!

This recipe is an adaptation of my very own Carrot Cake recipe

Healthy Carrot Cake Cups

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons sea salt
• 1 teaspoon ground cinnamon
• 2 cups sugar
• 4 large eggs
• 1 cup organic, expeller pressed canola oil
• 2 ½ cups organic carrots, peeled and finely shredded
• 1 ½ tablespoons fresh ginger, finely minced
• 1 tsp lemon rind
• 1 cup chopped roasted walnuts (plus 12 large pieces for garnish)
• 3/4 cup golden raisins

You will need 8 baking cups with a 4” diameter. I like to use oven-safe paper cups (no pre-greasing needed!)

Preparation

Pre-heat oven to 350°F and position rack in the center of the oven. Arrange paper baking cups on a baking tray.

In a medium bowl whisk the flour, baking powder, salt, and cinnamon until well combined.

Using standing mixer (or an electric mixer), beat eggs and sugar at medium-high speed for 5-6 minutes, until mixture is thick and pale. Reduce speed to low and add oil in a stream, slowly. Add flour mixture in 3 different batches, beat until blended. Add carrot, ginger and lemon rind; beat until all ingredients have incorporated. Remove bowl from mixer. Stir in walnuts and golden raisins then mix with a wooden spoon. Divide batter between cups, filling only about 2/3 of each one.

Bake cakes for about 35 minutes (or until wooden stick comes out clean when inserted in the center). Cool cakes in pans on rack 15 minutes.

These skewers can be done in no time! Couscous is also easy to make and, being whole wheat, provides a good amount of fiber. The spiced, tender pieces of lamb taste amazing with the bright flavors of the mint sauce!

Mini lamb skewers with mint sauce and whole wheat couscous

Yield: 4 servings

Ingredients

• 1.5 lb boneless lamb shoulder steak, trimmed and cut in 1-inch cubes
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp turmeric
• Coarse sea salt
• Freshly ground pepper
• 1.5 cups whole wheat couscous
• 1 lg garlic clove, finely minced
• 2.5 cups low sodium chicken broth (may substitute with vegetable broth)
• ¼ cup fresh mint leaves, roughly chopped
• ¼ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• ¼ tsp lemon rind
• 2 red bell peppers, cut in 1.5-inch squares
• 1 large brown onion, cut in 1.5-inch squares

You will need: 5” bamboo skewers; soak in water for 20 minutes before grilling

Preparation

In a medium bowl combine lamb, cumin, paprika, turmeric. Season with salt and pepper; massage using hands and making sure to coat all meat evenly. Set aside and allow resting for 15 minutes.

While beef marinates, bring chicken or vegetable broth to a boil over medium high heat. Combine dry couscous with minced garlic in a deep bowl or container with a tight lid. Drizzle with olive oil and season with salt and pepper. Add hot liquid carefully, stir with a spoon, and cover with lid. Let couscous hydrate for at least 15 minutes.

Combine mint, olive oil, lemon juice, and lemon rind in a deep glass container. Mix using immersing blender (may do in regular blender); adjust seasoning. Refrigerate until ready to serve.

Assemble all skewers starting and ending with red bell pepper and making sure to add onions on each side and in-between cubes of lamb.  Grill on high heat for 5-7 minutes, turning frequently, for medium (some pink in the middle).

Fluff couscous onto a large bowl using a fork, trying to break up any clumps formed. May drizzle with some additional olive oil, mixing with a fork.

Plating

Serve 3 mini skewers over a bed of fluffy couscous. Using a spoon, add some mint sauce over entire dish. Enjoy!!

Cocoa powder may not be traditionally used to cook savory dishes but I love to use it in my rubs and seasoning blends. Combined with cardamom and smoked paprika, it lends not only a gorgeous color to the chicken but also an amazing flavor. Prepare the chicken while you roast the vegetables and dinner will be ready in no time!

This dish is packed with flavor as opposed to calories. Why have it any other way?

Buen provecho!

Cocoa-cardamom chicken with pee wee potatoes and rustic acorn smash

Ingredients

• Canola oil
• Coarse sea salt
• Freshly ground pepper
• 1 medium acorn squash
• 1.5 lbs pewee potatoes, thoroughly washed
• 1 tsp cumin, ground
• 1 tbsp cocoa powder
• 1 tsp cardamom, ground
• ½ tsp smoked paprika
• 1.5 lb boneless, skinless chicken thighs

Preparation

Preheat oven at 400° F

Acorn Squash

Cut acorn squash in half and remove seeds and membranes. Place halves on a baking tray skin-side down; drizzle with canola oil and season with salt and pepper. Turn squash halves skin-side up and bake for 35-40 minutes, until tender. Allow cooling and then remove flesh with a spoon onto a bowl; make sure to add any drippings from the pan. Using a fork, mash acorn squash until a rustic puree consistency has been reached.

Potatoes

Season potatoes with cumin, salt and pepper; add 2 tbsp of canola oil and toss to coat. Roast for 20-25 minutes. Set aside.

Chicken

Combine cumin, cocoa powder, cardamom, and paprika with a drizzle of canola oil in the bottom of a bowl.  Add chicken thighs and season with salt and pepper; using your hands, rub marinade all over chicken. Allow to sit for at least 10 minutes at room temperature.

Heat 2 tbsp of canola oil over high heat. Sear chicken on both sides until golden brown, about 3 minutes on each side. Do in 2 batches, if necessary, and place on baking tray. Transfer chicken to oven and bake for about 20 minutes, until cooked all the way through. Allow cooling for a few minutes before cutting.

October 16^th is World Food Day and I’m joining the movement to end world hunger! Food is nourishment, food heals, and it sure brings people together. I consider myself fortunate to have the access and means to provide food at my table every day. But many around the globe are not as lucky…

Over a billion of the poorest people in the world go to bed hungry every night. An alarming number, right? The food system is broken but you can be part of the solution by taking action, whether it is at home or your community.

As a Chef and Oxfam America’s Sisters on the Planet Ambassador, I take it as a personal responsibility to do what I can—cooking consciously, supporting local businesses and sustainable agriculture, educating people of all ages on, and advocating for policies that will make a positive impact at a larger level.

What can you do to help? You can start by supporting local farmers, consuming less meat, and cooking with seasonal products. You can also check out Oxfam America’s GROW method which provides five easy ways for you to help fight world hunger from your own table!

Following this simple guide, I’ve created two recipes to share with you in celebration of World Food Day 2012. They are easy to make, healthy, and full of flavor! Give them a try and feel good knowing that, as you’re enjoying a full meal, you’re also doing your part to end world hunger.

Buen apetito!

Watermelon gazpacho with heirloom tomato, basil, and jalapeño

Yield: 4 servings

Ingredients

• 3 cups watermelon, cut in ½” cubes
• 2 cup heirloom tomato, roughly chopped
• 8 large leafs basil, finely chopped
• 1 tbsp jalapeño, minced
• 1 tbsp green onions, chopped
• ½ cup olive oil
• 1 tbsp fresh lemon juice
• Coarse sea salt
• Freshly ground pepper

Preparation

Combine watermelon, tomato, basil, jalapeno, green onions, olive oil, and lemon juice in a medium, deep bowl. Using an immersing blender, mix all ingredients until well incorporated, about 2-3 minutes.  Season with salt and pepper to taste.

Serve in small bowls and top with fresh basil.

Lettuce cups with jicama, carrot, and avocado

Yield: 4 servings

Ingredients

• 2 cups jicama, julienned
• 1 cup carrots, julienned
• ¼ cup red onions, julienned
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• Coarse sea salt
• Freshly ground pepper
• 8 lettuce cups
• 2 Haas avocados, sliced
• 1 large radish, thinly sliced
• 1 tbsp cilantro, chopped

Preparation

Combine jicama, carrots, and red onions in a medium bowl; add lemon juice, olive oil, and season with salt and pepper. Fill lettuce cups with jicama mix and top with avocado slices.

Serve 2 cups per plate along with radish slices and garnish with cilantro.