Category: Cilantro

Holiday Cooking With...

5/3/2016

As usual your favorite blogger was struggling to determine a Tasty Tuesday topic.

Then, as it often does, it hit me like a wrecking ball, known as Andrew Lowe. I believe he was swinging from a crane at the moment it happened.

I love Andrew Lowe and I've been trying to find a time to work him into my blog and I never found the perfect moment, until now. He's one of my favorite youtubers. I would say he's the best and I would say I'm “obsessed” but those are stalker words.

Now, your asking me how does Andrew Lowe work into a Tasty Tuesday? It's simple my beloved eight readers. He has this wonderful series called “Holiday Cooking With Andrew”. Which, has seasons. It's legit. It's basically like watching the Food Network, but with better recipes. He's just always so well put together and most of these videos rarely take place over the holidays.

I first discovered Andrew Lowe from one of my coworkers. I love her. I can say I'm obsessed with her, because she's so cute and tiny. She's my potato. She told me about him and she said that I would love his humor. That I would get him.

And, she was right. My little potato truly understands me.

Andrew Lowe is great. It's like Troye Sivan who? Tyler Oakley who? That guy with the really pretty blue eyes who? He's the best. All he needs is a singing career to complete it all.

His humor is very me. It's all self deprecating and wonderful. It does make me low key worried about him sometimes, but it's okay. We're millenial's none of us are really doing that great right. It's kind of our thing.

Fun fact about Andrew is that he has lesbian moms. I want two moms. I want two cute lesbian moms who love me unconditionally. And, because of this I always imagine his father as Ross Gellar, even when his father was in a video, I was still expecting David Schwimmer.

I'm also low key in love with Andrew. We're the same age, which I personally think is really exciting. I love it when people the same age as me have done more with their life then I ever will. Not that I care that Lorde had a number one hit and a platinum selling album before she was eighteen. It doesn't bother me at all.

I put my confession of my celebrity youtube crush on him on social media, tumblr to be specific, and it went viral. I didn't event tag it and it got 15 notes. And, I was like who knows I might end up like Dan and Phil.

http://bubblerighted.tumblr.com/post/114986329742/i-kind-of-have-a-crush-on-andrew-lowe-tbh

Below are some fantastic recipes. I've also included some of Andrew's videos. I could try to recreate some of Andrew's recipes, but it wouldn't be quite the same. You just have to experience live through your flip phone or wireless tablet.

RECIPES:
Chicken Quesadillas
1 pound of shredded Chicken
2 tablespoons of Canola Oil
1 Onion
1 Red Bell Pepper
4 cloves of Garlic
1 teaspoon of Cumin
¼ fresh Cilantro
Flour Tortillas
2 cups of Colby Jack
Guacamole
1 cup of Sour Cream
Pico de Gallo

Saute the onion, red bell pepper, and garlic in the canola oil until softened. Add the cumin and chicken, mixing well. Set aside.

Spoon the chicken mixture into half of the flour tortilla, sprinkle with cheese and cilantro, then using a griddle, lightly brown the tortilla on both sides.

Serve with guacamole, sour cream, and pico de gallo.

Mac & Cheese
12 ounces of cooked Egg Noodles
1 ½ cup of Milk
1 cup of Heavy Cream
2 teaspoons of Flour
½ teaspoons of Salt
¼ teaspoons of Pepper
2 cups of grated Fontina Cheese
¾ cups of Parmesan Cheese
¾ cups of Mozzarella Cheeese
2 tablespoons of fresh Parsley

Preheat the oven to 450 degrees.

Whisk the milk, heavy cream, flour, salt, and pepper, blending well. Stir in 1 cup of the fontina cheese, ½ cup of the Parmesan cheese, ½ cup of the mozzarella cheese, and parsley. Add the noodles, tossing to coat them well. Pour the mixture into a buttered baking dish.

Combine the 1 cup of fontina cheese, ¼ cup of Parmesan cheese, and ¼ cup of mozzarella cheese, then sprinkle them over the noodles. Bake for 15 minutes or until the sauce bubbles and the cheese melts, and begins to brown.

Let stand for 10 minutes before serving.

Broccoli Salad
1 bunch of Broccoli
1 cups of Mozzarella Cheese
½ cup of Red Onion
8 slices of Bacon
¼ cup of Sugar
1 tablespoon of Red Wine Vinegar
½ cup of Mayonnaise

Combine the broccoli, mozzarella cheese, red onion, and bacon mixing well. Set aside.

Heat the sugar and red wine vinegar to a simmer, allowing the sugar to melt. Let cool for 5 minutes.

Combine the mayonnaise and red wine vinegar mixture, whisking until is smooth. Pour it into the broccoli salad, stirring to coat well. Refrigerate until ready to serve.

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All Hands On Deck

11/5/2014

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You know Tasty Tuesday's really worked so much better when I only had to do them every six weeks. I just do not cook enough for this. I'm just like, oh here are some recipes I made once upon a time that were totally good, and you might like them.

Needless to say I have not been cooking. My life has been carbs and fruit. I grab a pretzel. I grab a peach. It's the grabbing the fruit that makes me feel like I'm not going to just collapse from lack of nutrition.

If you read my Media Monday on the music coming out in October you would know I had every intention of buying Tinashe's Aquarius. I did buy it at six in the morning at Walmart. Because, mama had school early, and I also did not want the explicit version. I do not know if you have heard the Schoolboy Q's rap on “2 On”, but it is nasty. I just did not need that in my life.

I am so unprepared to talk to you about this album, because I like it. I just don't know. There is some over reaching concept I have not put together. Mainly, because who knows what Tinashe is saying.

Do you know what she says on “2 On”. That song is so basic and I love it. So, instead of giving my verdict on this album. Let me just tell you about Tinashe. Who I like.

I really liked “2 On” but I didn't know who sang it until Tinashe went on the Wendy Williams show and performed it. She danced, I'm fairly sure she lip synced, but I'm not judging, and I was like. This girl and I could get along.

Then, she released her second single “Pretend” and that stopped me from being like slay, Tinashe, slay. I just don't know it's boring. Like really boring. Basically, the album. But, now I groove to “Pretend” and I think I'm going to groove to the rest of it.

We shall see. The music video for “Pretend” is great. I'm also positive that Tinashe has A$AP Rocky killed in the end. Can we also talk about how I'm like oddly attracted to this man. I do not know what it is, but I see A$AP and I just think he looks good.

Me and Anna Wintour just see him and we want him in our lives. In Vogue on my blog. Everywhere. I don't know I really like A$AP. I haven't take the time to invest in his music, but I wouldn't switch it if it came on the radio.

One problem I have with Aquarius is that it's like Tinashe wants it to play like a mixtape, and I don't like Jhene Aiko's EP for the same reasons. When she goes for the jugular, Tinashe hits. Go ahead and listen to “All Hands On Deck”, “Feels Like Vegas”, and “Wildfire”.

Buy "All Hands On Deck"

Buy "Feels Like Vegas"

Buy "Wildfire"

These are the songs that will tear up the radio. Not, “Pretend”. Although, I hope it does well for her.

Now, all of you are thinking. What kind of recipes are you bringing to the table. Fish. You better believe it. So, go get you some salmon, snag Tinashe's album on the way out the door and treat yourself.

RECIPES:
Balsamic Glazed Salmon
4 Salmon Steaks
1 teaspoon of Canola
¼ cup of Orange Juice
3 tablespoons of Balsamic Vinegar
3 tablespoons of Honey
1 tablespoon of Vinegar
¼ teaspoon of Red Pepper Flakes
1 sprig of Rosemary

Season the slam with salt and pepper on both sides, and then broil or grill it.

Meanwhile, stir together the orange juice, balsamic vinegar, honey, vinegar, red pepper flakes, and rosemary, cooking until the sauce has thickened slightly, about 5 minutes. Spoon the sauce over the salmon.

Fish Tacos
1 pound of Flounder
5 tablespoon of Cilantro
3 minced Scallions
2 tablespoons of Cider Vinegar
4 teaspoons of Canola
¾ cup of Mayonnaise
1 tablespoon of Lime Juice
1 clove of minced Garlic
2 teaspoon of Chili Powder
½ teaspoon of Coriander
¼ teaspoon of Cumin
Corn Tortillas
Salt
Pepper
2 cups of shredded Cabbage

Combine, cabbage, ¼ cup of cilantro, scallions, cider vinegar, 1 teaspoon of canola oil, and ¼ teaspoon of salt. Refrigerate until ready to serve.

Whisk together the remaining cilantro, mayonnaise, lime juice, and garlic. Season it with salt and pepper to taste. Refrigerate until ready to serve.

Combine the chili powder, coriander, cumin, ¼ teaspoon of salt and ¼ teaspoon of pepper. Pat the fish dry, then brush with the canola oil, and sprinkle liberally on both sides with the seasoning mixture. Grill the fish and serve.

You can either heat the corn tortillas or fry them crisp.

NOTE: If you prefer you substitute the flounder for mahi mahi.

Maple Glazed Salmon
4 Salmon Steaks
1 tablespoon of Maple Syrup
1 tablespoon of Teriyaki Sauce
1 tablespoon of Pineapple Juice
1 teaspoon of minced Ginger Root
1 clove of minced Garlic

Combine the maple syrup, teriyaki sauce, pineapple juice, ginger root, and garlic mixing well. Marinate the salmon in the refrigerator for 1-24 hours.

Grill or broil, about 15 minutes. Do not turn.

Lemon Buttery Fish
4 pieces of Cod
Montreal Seasoning
1 zested Lemon
3 tablespoons of butter
2 tablespoons of sliced Green Onion

Sprinkle fish with Montreal seasoning. Set aside.

Combine the butter, green onions, and lemon zest. Slather the mixture on top of the fish, and broil or grill, about 10-12 minutes.

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We Oughta Be Drinking

10/8/2014

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I have mislead you. There will be no alcoholic recipes in this Tasty Tuesday. There is an eggnog recipe at the end, but that doesn't really count. I've never had eggnog with alcohol in it. I know that's how must people guzzle it, but that is not how I run my life.

The title of this article came from a song off of Sheryl Crow's last studio set Feels Like Home. I was not feeling witty or inspired to come up with a unique original tour de force, so I said why not steal the title of one of her songs for this article.

There is absolutely no reason you should know this, but Sheryl Crow did a cookbook. And, by Sheryl Crow did a cookbook I mean her personal chef wrote a cookbook and Sheryl Crow put her name on it. The cookbook is really cool it has little anecdote's about the recipes. You know Sheryl Crow had breast cancer a few years ago.

That's what this cookbook came from. It's all health food. I have adapted the recipes for you. There will be no margarine. That is not how I roll. I honestly cannot believe that Sheryl Crow lives in Nashville and she decided that it was acceptable to use margarine. Do they even sell margarine in the south. I just do not know what happened.

Sheryl Crow is probably one of the strangest obsessions I have. I love this woman. I own all her records. She was my first concert. Sheryl Crow is everything to me. I hated Lance Armstrong long before everyone else, because he broke her heart. Honestly, I don't even know why we knew his name. He rode a bike really fast. We are Americans. We care about: football, basketball, and baseball. Sure some people watch golf. Tennis is sort of a thing. But, those are our three main sports. That is what we as Americans support. So, why did we ever care about Lance Armstrong is beyond me.

I just know he treated her wrong. And, I already kind of hate men. That is such a blanket statement I don't mean, but whenever a man does something stupid, I'm just like men. You just need to listen to her song “Diamond Ring”. There is pain and sorrow.

It is also sung horribly, but that is Sheryl Crow's trademark. “Leaving Las Vegas”, “Strong Enough”, “Can't Cry Anymore”. When I saw her live it was funny to hear her throw her voice. She would go from singing well to whatever it is she does.

Buy "Can't Cry Anymore"

If you like her music go see her. She is not a huge production kind of gal. You will not see back up dancers and hip gyration. She's just a girl with her guitar kind of singer. Her stories are funny. Before some of the songs she would tell us the story behind it and it was just fascinating. The last song she sang when I saw her was “I Shall Believe” and I was like I shall believe you will sing another song.

She did not.

This concert was when she was promoting 100 Miles From Memphis. A great album. I love it. It's got this great motown inspired throwback. It's really great. Didn't sell very well. Granted, I don't think she gives a fuck. Sheryl Crow is over it. The woman is a nineties rocker making a motown record. The woman is beyond caring if it's commercially viable. She made it because she likes it.

What's funny is that Justin Timberlake ran into her when she was recording the album and he offered to do the backing vocals for her. Further proof that the boy can sing and that we should all love him. You need to listen to “Sign Your Name”. The two of them together are so much more compatible then you ever thought.

Buy "Sign Your Name"

I might have to take back what I said about her not caring about making a commercially viable record. Sheryl Crow can still sell she just needs her music on the radio. And, her last album Feels Like Home was being aimed at the country market.

She still didn't really get a hit, though. The lead single “Easy” is straight up, classic Sheryl Crow. It's perfect. But, it didn't chart top. Despite the fact that it was a radio worthy single, Sheryl Crow has proven herself to be viable in the country market (remember “Picture” with Kid Rock), and even though she has always been a rock singer. Sheryl Crow has always thrown in a little country to her music. So, she should have no problems with country radio.

Buy "Easy"

Buy "Picture"

And, yet here we are in 2014 and she hasn't had a radio hit yet. Not even follow up single “Callin' Me When I'm Lonely” that wasn't even written by her. This song was heralded by famous country hit makers. It still couldn't make a dent.

Buy "Callin' Me when I'm Lonely"

This is probably why I don't listen to country music. It's a little bit misogynistic. It's a little bit racist. And it's a little bit sexist.

I am not crazy. I want you to name one country singer who isn't white. I can name one off the top of my head. Mind you I am not a country buff. If there are other relevant singers besides Darius Rucker let me know.

As far as women go. I can name four popular female country singers right now. I am not talking about the greats: Patsy Cline, Dolly Parton, LeAnn Rimes, Martina McBride, Reba. This is about current famous female country singers. I'm thinking Carrie Underwood, Miranda Lambert, Kacey Musgraves, and we might as well include Taylor Swift. Because, even if this girl released a death metal album in Japanese we would still call her a country artist.

If you have even bothered to listen to country radio recently. I think you can understand where the misogyny is coming from.

That being said. I think it's a good move for Sheryl Crow if she can ever get her songs on the radio. I'm just worried that it isn't possible anymore.

Below are some of the recipes mother cooked and Bubble eated that we liked.

RECIPES:

Pecan Trusted Trout
1/4 cup of Flour
1 teaspoon of Lemon Pepper seasoning
1/2 teaspoon of Garlic Powder
1 Egg
1 1/2 tablespoon of milk
1 cup of chopped Pecans
4 skin on Trout Fillets (4 to 5 ounces)
2 tablespoons of Canola Oil

Preheat the oven to 375 degrees

In a shallow dish whisk together the four, seasoning and garlic powder. IN a second dish, whisk together the egg and milk. Put the pecans in a third dish or plate.

Coat the side of a fillet without the skin with the flour and then with the egg wash. Press it gently into the pecans to coat thoroughly. Repeat with the remaining trout fillets, so that all 4 are coated on the side without skin.

In a large skillet, heat the canola oil over medium-high heat and when hot, sear the trout, skin side up, for 2 minutes. Turn the fish fillets gently with a spatula and sear the skin side for 2 minutes longer. Transfer the fillets to a lightly oiled baking sheet or shallow pan and bake for 8 to 10 minutes or until cooked through.

Cross Creak Cream (Eggnog)
One 14 ounce can of Sweetened Condensed Milk
1 cup of Heavy Cream
3 Eggs
2 1/2 tablespoons of Chocolate Syrup
2 teaspoons of Vanilla Extract
1/2 teaspoon of Almond Extract

In a blender mix the condensed milk and cream*. Add the beaten eggs and blend until well mixed. Add the chocolate syrup, vanilla, and almond extract and blend for about 1 minute.

Pour mixture into a large picture, cover and chill for at least 1 hour and up to 2 days. When thoroughly chilled, pour into glasses and serve.

*If you would like to make it alcoholic add 2 1/2 cups of Bourbon at this point.

Curried Couscous
2 cups of Couscous
1/2 teaspoon of Salt
1 1/2 cups of thinly sliced Spinach
1 1/2 cups of thinly sliced Red Cabbage
1 cup of canned Chickpeas (drained and rinsed)
1/2 cup of Dried Cranberries
1/3 cup of sliced and toasted Almonds
2 tablespoons of chopped Cilantro
3 tablespoons of Extra Virgin Olive Oil
2 tablespoons of Lemon Juice
Salt
1 tablespoon of Yellow Curry Powder

Put the couscous in a large glass or ceramic bowl and pour 3 cups of boiling water over it. Add the salt and stir to mix. Cover and let the couscous soak for at least 15 minutes and no longer than 20 minutes. Fluff the couscous with a fork.

Add the spinach, cabbage, chickpeas, cranberries, almonds, and cilantro and toss thoroughly. Dress with the olive oil and lemon juice and season to taste with salt and pepper. Toss again thoroughly.

Add 1 tablespoon of curry powder and toss again. Taste and add more curry if needed. Serve warm or at room temperature.

Apple-Cranberry Crisp with Vanilla-Almond Granola
5 peeled, cored and thinly sliced Apples
1/3 cup of Dried Cranberries
1/3 cup of Butter
1/2 cup of Brown Sugar
1/2 cup of Flour
1/2 cup of plain Granola
1/4 cup of roasted Almonds
2 teaspoons of Vanilla Extract
3/4 teaspoon of ground Cinnamon
1/2 teaspoon of Salt
Vanilla Ice Cream

Preheat the oven to 375 degrees. Grease and 8x8 baking pan.

Spread the apple slices and cranberries in the pan in an even layer.

In a separate bowl, using your fingers and a fork or wooden spoon, mix together the butter, sugar, flour, granola, almonds, vanilla, cinnamon, and salt. The mixture will be crumbly, not smooth. Spoon the mixture over the fruit, spreading it so that it covers the fruit evenly.

Bake the crisp for about 30 minutes or until the top is golden brown and the apples are tender and bubbling.

Serve the crisp warm or at room temperature, with ice cream.

ALL RECIPES FROM the cookbook If It Makes You Healthy by Sheryl Crow and Chuck White with Mary Goodbody.

Buy If It Makes You Healthy

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The Whole Foods Experience

9/23/2014

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Putting something in a crisp, brown paper bag does not explain the mark up on this item.

I have not been cooking. If we're being honest. I have been subsisting on pita chips and vitamin waters with occasional dinners out to really change up my diet. It's a sad existence. But, at the same time I take comfort in eating while watching Covert Affairs.

So, instead of dredging up the past and trying to make something up for you. I am going to tell you about my experiences with Whole Foods. This might be a national entity. It isn't everywhere like Walmart, but essentially it's this very high class super market, where nothing is name brand. I think Trader Joe's would be a good comparison. Hopefully wherever you live you have one of these.

I was out to the movies with Rosencrantz and Sacajawea this one Saturday night, but we had two hours to kill. So, went into the downtown area and got us some cupcakes at this adorable little cupcake shop. That was everything. But, we still had time to kill and movie theater candy to sneak in.

Me, being the genius that I am suggest that we go to Whole Foods. Experience the good life. Before we even go in. There are these two stations outside for people to charge up their electric cars. These exist. When did this happen. I thought we were going to have pay to get into this store, that is too good for me.

The first thing we are accosted with is the fresh produce section. I see spiky fruit and some very expensive raspberries. Then, there's this long leaf, thing, with these cactus spikes on the end. I pick it up and it starts to cave into itself.

I am standing in the middle of this upper class grocery store, waving an aloe leaf around, saying “Rosencrantz why do they even have this?” I'm not totally uneducated. I know what aloe is. I just didn't understand why there was an aloe leaf for sale in a grocery store. Are rich people making their own aloe lotion know, so they have to go to the store and sever the aloe leaf themselves to get all the healing powers out of it. I just don't know why it was there.

The goal I had in mind when we entered the Whole Foods was to find a drink. Something unusual, but not disgusting. The Papaya Cayenne didn't really appeal to me. Actually almost every drink they had didn't appeal to me. By the grace of god we stumble upon a line of lemonades. I decide I will try the mango one in the name of experimentation (it was terrible). But, we still had a good bit of time before the movie started.

Bob Marley also has his own line of drinks now. Let's clarify that. His family using his picture now has their own line of drinks. I was interested. I was about to buy it. But, they were like caffeine boosters and energy drinks, and I am just not here for that. I do not need Bob Marley to help me with my mental capacity.

I don't think his family thought this through.

Oh, tea. They sell tea there. It's expensive. Expensive as hell actually. It was twenty dollars for a can of tea. Not loose leaf tea, mind you. Tea in a packet. Whole Foods thinks their funny. I'm here to inform them that they are not.

They also sell dog food. Over priced organic dog food. The dog is part of the family. But, it should not cost fifty dollars to feed a Yorkie every week. Try again Whole Foods.

Some of the drinks had those Chia seeds put in them. Now that is going too far. It also upsets me that they don't sell tabloids. The good stuff you know. Instead there were things like Yoga. This has to be the only store in the entire country of America that actively stocks a monthly magazine name Yoga and expects people to buy it.

Now Whole Foods was an experience. One you should consider in your life. I mean they have everything. A bakery, a deli. You could go bankrupt real quick there.

Having checked on their website. I have a few recipes you might want to try. I didn't.

RECIPES:

Peruvian Crab Causa
Relish
1/2 large red onion, finely chopped
1/2 cup white vinegar
1 (4-ounce) can sliced jalapeño peppers, with their juice
1/3 bunch cilantro, leaves and stems, finely chopped
Salt and pepper, to taste
1 (8-ounce) jar roasted yellow peppers, strained and finely chopped
1/2 lime, Juice of
Causa Layers
2 pounds Yukon potatoes
Salt and pepper, to taste
2 limes, Juice of
1/4 cup canola or corn oil
1 (16-ounce) can lump crab meat, drained
1/4 cup mayonnaise
2 avocados, sliced
6 large romaine lettuce leaves, sliced

Grease a 12-inch rectangular bread mold with a bit of oil, then line it with 2 large pieces of plastic wrap, making sure they overlap so all the bottom and sides of the mold are covered and there is enough wrap on the sides of the mold with which to fold over and tightly cover the causa once it has been assembled. Set aside.

For the relish, put onions and vinegar into a medium bowl, cover and set aside for 45 minutes. Meanwhile, place the jalapeños and their juice into a blender and blend until smooth. Strain the mixture through a fine sieve, separating the juice from pulp left over. Reserve juice and pulp separately in small bowls. Strain the onions, discarding the vinegar and return to the bowl. Add cilantro, salt and pepper, 1/2 cup of the yellow peppers, lime juice and 1 tablespoon of the reserved jalapeño pulp. Cover and set relish aside. (Reserve remaining jalapeño pulp and juice for later use in the causa.)

For the causa, place potatoes in a large pot and cover by 2 inches with cold water. Add 2 tablespoons salt and bring to a boil. Cook for about 25 minutes, until potatoes are tender when pierced with a knife. Drain and let potatoes cool until you can handle them safely. Peel potatoes and press them through a potato ricer or the fine side of a cheese grater, making sure no lumps remain. Transfer potatoes to a large bowl and add the juice of 1 lime, oil and 1/4 cup of the reserved jalapeño juice. Mix with a potato masher, adding salt and pepper to taste. Place in the refrigerator until cooled.

Meanwhile, mix crab meat with mayonnaise and juice from 1/2 a lime. Season with salt and pepper, cover and refrigerate. Put avocados, remaining juice from 1/2 a lime, salt and pepper into a bowl and toss gently to combine.

Use a large spoon to spread one-third of the potato mixture into a layer at the bottom of the bread mold. Arrange half of the avocado slices in the mold for the next layer, making sure all corners and sides of the mold are covered. Transfer about 6 dollops of the crab meat mixture to a small bowl, cover and refrigerate for later use. Spread half of the remaining crab meat mixture into the mold to make the next layer. Press down firmly with the back of a spoon. Repeat with one more layer each of the potato mixture, avocados and crab, then finish with a layer of potato mixture on top. Fold the plastic wrap over the top of the mold to cover completely. Press down slightly along the top of the mold, then refrigerate for at least 1 hour.

To serve, carefully uncover the plastic wrap and unmold the causa over a serving plate. Spread some of the reserved relish over the top of the causa. Arrange lettuce leaves on 6 serving plates. Cut the causa carefully into six slices and place one slice on top of the lettuce on each serving plate. Add more of the relish and a dollop of the reserved crab meat mix on top of each slice. Serve immediately.

Pasta Frittata, Chard Bacon, and Goat Cheese
2 cups whole wheat shells or fusilli
4 slices bacon, cut into small pieces
1 cup chopped yellow onion
4 lightly packed cups chopped chard
10 eggs
1 (4-ounce) package fresh goat cheese with garlic and herbs, crumbled
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Preheat the oven to 350°F. Bring a medium pot of water to a boil, add pasta and cook until al dente, about 10 minutes. Drain well and set aside. (If you’re using leftover cooked pasta, you’ll need about 3 cups.)

Meanwhile, in a large, ovenproof skillet, cook bacon over medium-high heat until just crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and set aside. Carefully discard all but 1 tablespoon drippings and then return the skillet to the heat. Add onion and cook, stirring often, until golden brown, about 5 minutes. Add chard and cook, tossing occasionally, until wilted, 2 to 3 minutes more.

Meanwhile, in a large bowl, whisk together eggs, half of the goat cheese, parsley, salt and pepper; stir in pasta and bacon. Pour into the skillet, spreading out evenly, top with remaining goat cheese and cook 2 minutes more.

Transfer to the oven and bake until set in the middle and golden brown around the edges, 10 to 15 minutes. Let rest for 10 minutes and then loosen edges and bottom and slide out onto a plate. Cut into wedges and serve.

PB&J Bites
1 1/4 cup rolled oats
1 1/4 cup dried currants
1/2 cup no-salt-added unsweetened peanut butter
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon

Place oats, currants, peanut butter, vanilla and cinnamon in a food processor and process until smooth and sticking together. Drizzle in 2 to 3 tablespoons hot water so that the mixture comes into a ball. Using a teaspoon, scoop out a heaping spoonful of the mixture. Roll into a ball, pressing firmly so that it sticks together. Chill bites until ready to serve. Refrigerate in an airtight container for up to 5 days or freeze for up to 1 week.

ALL RECIPES RETRIEVED FROM www.wholefoodsmarket.com

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Holiday Cooking With...

All Hands On Deck

We Oughta Be Drinking

The Whole Foods Experience

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