butter loves company

new york food blogger and lifestyle influencer

spinach macadamia pesto

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spinach pesto - butter loves company

As we jot down our New Year’s resolutions and push the leftover holiday cookies and chocolate trees aside—not too far aside, of course—let’s take a moment to welcome this healthy, vibrant green spinach pesto to our January tables.

This spinach macadamia pesto is an extremely versatile sauce, perfect for tossing with pasta, drizzling on salads, spreading on sandwiches, swirling into soup—you name it. Super Greg and I chose to serve it with lemon ricotta raviolis (will be sharing that recipe with you soon).

This pesto packs the bright flavor of basil, but with the herb out of its peak summer season, we’re punching it up with earthy, leafy spinach. We’re also swapping in crunchy macadamias for pesto’s traditional pine nut. This swap was born out of having extra macadamia nuts in my freezer (after making these), but is a move we’d certainly repeat.

If pesto is met with as much excitement in your house as it is mine, feel free to add this recipe to your resolutions list: it’ll be an easy one to check off!

spinach pesto - butter loves company

spinach pesto - butter loves company

Is Cauliflower the 2015 “It Girl” of Veggies?

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cauliflower 4

Just like Brussels sprouts took over the side dish scene in 2014, cauliflower is currently spreading across restaurant menus, Instagram feeds and food blogs like wildfire. You may want to get familiar with the white plant, as it is on the road to being the Jennifer Lawrence of veggies this year.

So what is cauliflower, exactly? People have called it the ‘albino broccoli,’ which, outside of being politically incorrect, is also just not true. While its stem and florets look similar to broccoli’s, cauliflower is its own vegetable within the plant species brassica oleracea, of which broccoli, kale and Brussels sprouts are also a part. Judging from that list, it seems like brassica oleracea is having a moment.

Cauliflower has a soft, light flavor that is pleasant raw or amplified by roasting or seasoning. Its florets are dense and often used as a healthy starch substitute because of their similar texture to potatoes or rice when cooked. The veggie is low calorie (about 25 calories per cup, raw), low in carbs and also brings fiber, vitamin C and potassium to the table.

In other words, bring on the cauliflower!

There are countless ways to use it: in soups, as steaks, in tacos, as a side, roasted and dipped into deliciousness … Just to name a few. Here are ten recipes that are on my to-make list to get you started, brought to you by some of my favorite food sites:

  1. Charred Cauliflower Quesadillas from The Smitten Kitchen — I’m a sucker for anything quesadilla’d, so this is a no brainer in mi casa. Also, Deb is a genius so this can’t be a flop.
  2. Cauliflower Buffalo Bites from Huffington Post Food — Trying to replace buffalo chicken wings seems criminal, but if this works it is for realz a game changer.
  3. Cauliflower Gratin from The Delicious Life (recipe originally from Thomas Keller) — Think healthier version of the decadent potato gratin you may have as a holiday side dish.
  4. Ginger Fried Cauliflower Rice from A Cozy Kitchen — Adrianna makes a healthy, spicy fried “rice” and tops with a fried egg. Bingo.
  5. Cauliflower Steaks with Olive Relish and Tomato Sauce from Bon Appetit via Epicurous – Keep it thick, caramelize it and make it the star of meatless Monday.
  6. Cauliflower Chowder from Damn Delicious — The cauliflower replaces potatoes in this healthier version of the creamy classic (still topped with bacon bits because we’re only human).
  7. Spaghetti with Cauliflower Walnut Pesto from Mario Batali — Cauliflower and anchovy filets combine in this twist on a traditional pesto. Pst … don’t tell anchovy haters that they’re in the sauce. Based on experience with anchovy walnut sauces, I bet you they won’t even be able to tell and they will LOVE it.
  8. Curried Cauliflower Soup from Cookie and Kate — Roasted cauliflower, coconut milk, Thai red curry and white wine. Um, where do I sign up?
  9. Whole Roasted Cauliflower with Cheddar Beer Sauce from Joy the Baker — “I literally can’t even.”
  10. Bar Tartine Cauliflower Salad from 101 Cookbooks — Spicy, chunky, creamy, sweet, tangy … this salad from the San Francisco restaurant sounds like it has it ALL.

Ready. Set. Cook. And, report back! 😉

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pea, fennel and leek soup

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pea, fennel and leek soup recipe 1A recipe for a light, healthy, pea, fennel and leek soup. Fennel adds a subtle anise flavor to the sweet leek and pea puree; completed with sharp, salty, shaved Parmesan.

Sometimes it scares me how similar my mom and I think: I buy lots of fennel on Saturday, and she has the family over for a fennel filled, porchetta on Sunday (wrapped in prosciutto, no less). The bright green, feathered tips of the fennel—the fronds—were generously rolled into the meat, like cinnamon in cinnamon buns. While I like fennel, the thought of making another heavily fennel flavored dish seemed like it could be overload for one week. I needed to use my fennel in a more subtle way (call me a fennel-phobe, I can take it).

What resulted was an adaptation of the Fennel, Lettuce, and Pea soup recipe from Giada de Laurentiis’ Feel Good Food.  I had no lettuce, so I subbed with leftover leeks that didn’t make it into my boyfriend’s St. Patrick’s Day boiled dinner. To keep the fennel light in the soup, I omitted the fennel seeds she had called for, instead adding a bay leaf for flavor during the cook time. The result was a creamy, nourishing soup with a gorgeous sea foam green color. You’ll love this recipe if you’re looking for a friendly introduction to this licorice-flavored vegetable. The bright, sweet pea soup balances the anise flavor enough to please both sides of the fennel divide; the lovers and the skeptics. Of course, feel free to add another ½ or full fennel bulb if you’re entertaining a group of fennel fans.

fennel fronds and bulb

fennel fronds and leeks

sliced leeks. pea, fennel and leek soup

pea, fennel and leak soup in pot

pea fennel leek soup 3

pea, fennel and leek soup
Recipe Type: soup
Author: adapted slightly from Giada de Laurentiis, Feel Good Food
Prep time:
Cook time:
Total time:
Serves: 4
A recipe for a light, healthy, pea, fennel and leek soup. Fennel adds a subtle anise flavor to the sweet leek and pea puree; completed with sharp, salty, shaved Parmesan.
Ingredients
  • 3 tablespoons unsalted butter
  • 2 small shallots, diced
  • 1 medium fennel bulb, chopped (about 2 cups)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 medium leeks, white and light green parts only, cut into ¼ inch slices
  • One 10-ounce package frozen petite peas (about 2 ¼ cups)
  • 2 cups low-salt chicken broth, plus extra, as needed
  • 1 bay leaf
  • shredded parmesan, for garnishing (optional, only, not really)
  • fennel fronds, for garnishing (optional)
Instructions
  1. Melt the butter in a heavy, large saucepan over medium heat. Add the shallots and fennel. Season with the salt and pepper. Cover the pan and cook 5 minutes, stirring occasionally. Stir in the leeks and continue to cook until all the vegetables are almost tender, another 3 to 5 minutes. Mix in the peas, broth, and bay leaf. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes. Remove the bay leaf from the saucepan and discard.
  2. Using a blender, or immersion blender, blend the soup until smooth. If using a standing blender, take the saucepan off of the heat for 5 minutes and then blend just 1 cup at a time. Pour the soup back into the saucepan and keep warm over low heat. Season with additional salt and pepper to taste. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed.
  3. Ladle the soup into bowls and serve with a sprinkle of parmesan and a pinch of fennel fronds.

 

asian quinoa salad

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No matter how much rest and relaxation I get over a weekend, when Monday comes, I feel like I always have a tough time kicking it into gear. I wonder if there has been any scientific research done on the physical affects of Mondays?

I knew I’d feel like a slug bug today after a weekend that consisted of lots of heavy, not the best for me, food (think fried chicken, tacos, movie theater popcorn, lots of homemade marshmallows). My body was craving something fresh and crisp in a serious way.

To pick me up, dinner tonight was this tasty Asian Quinoa Salad filled with crunchy veggies—a light, fresh, meat-free salad that won’t leave you bored after a few bites.

I’ll definitely be making it again to keep in the fridge for lunches throughout a busy week. I can also see myself making it as a side dish at a party because it meets a range of dietary guidelines; it’s vegetarian, vegan, and gluten-free (if made with tamari rather than soy sauce).

asian quinoa salad2

The "it" girl of 2013: Quinoa!

The “it” girl of 2013: Quinoa!

asian quinoa salad4

asian quinoa salad1

asian quinoa salad
Recipe Type: salad
Author: adapted from Two Peas and Their Pod
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped in thin strips
  • 1/2 cup shredded carrots
  • 1 cup shredded or diced cucumber
  • 1/2 cup sliced almonds
  • 1/4 cup low sodium soy sauce or tamari sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons chopped green onion
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon grated fresh ginger (dried will work fine too)
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper, to taste
Instructions
  1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, cucumber, and almonds. Set aside.
  3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, sesame seeds, ginger, red pepper flakes, salt, and pepper.
  4. Pour the dressing over the quinoa salad and stir to combine. Enjoy at room temperature or chilled.

 

Hi! I'm Jenna, founder of butter loves company. From holidays to Tuesdays, let's find a way to make every meal special.
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