Not-So-Basic Sweet Potato Hash

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I’m excited to collaborate with Alite Designs' Outside 101 on recipes that are perfect for this summer’s camping season.

To showcase one of the many ways I like to make my camp breakfast anything less than basic, but easy at the same time, I brought my ‘Not-So-Basic Sweet Potato Breakfast Hash’ to life. If there’s one thing I can tell people about eating a well-balanced breakfast, it’s to make it easy, but more importantly enjoyable! You won’t be enticed to eat something if it feels like a chore.

 Can you tell that my #1 tip for spicing up breakfast is to be bold and to add color?

I consistently have more of a savory palate, but every now and then I crave something sweet. This is my “sweet” take on the classic breakfast potato hash. It features spicy Indonesian flavors and is a unique and delicious way to start your day.  

When cooking at camp, I love adding some cultural flare, just as I do in my kitchen. So I found some Indonesian inspiration by using sambal bajak. Sambal bajak is basically an Indonesian condiment. It’s made with chilies and salt and is accompanied by spices like palm sugar, lemongrass and tamarind, then blended together in hot oil.  Can you say YUM?!

If sambal bajak isn’t available to you, you can also use sambal oelek or sriracha. Basically any fiery chili sauce will do, but sambal bajak does round out the hash's flavors the most! Hint: You can easily find the spice paste on Amazon.

Another way to make camp breakfast easier is to do your homework! We all learned growing up that coming to class prepared sets you up for success, right? This can absolutely be applied to your camp cooking as well.

Buying your veggies pre-cut saves so much time and takes the prep right out of the equation. Sometimes buying pre-cut veggies can be expensive, so another alternative is to chop and slice them before your trip and then pack them in your cooler, ready-to-go.  You’ll for sure be set up for success in your camp kitchen!

The variety of veggies in this dish are packed with vitamins and minerals that taste good and are even better for you! This is why sweet potatoes and kale are two of my favorite ‘superfoods.

Sweet potatoes, one of the most nutrient dense foods on the planet, are filled with antioxidants that promote anti-inflammation while kale is filled with vitamin B, which is key for brain development.  The sausage and eggs add the protein as well as a healthy fat boost, which will keep you full and energized.

Long story short, these ingredients compliment each other so well and will make a colorful and hearty meal that is guaranteed to leave you satisfied.

Pro tip: don’t overcrowd the pan when cooking, or the potatoes and sausage won’t brown evenly.  Either use a large skillet or pan to cook them in a separate batches!

Not-So-Basic Sweet Potato Hash

In Collaboration with an Alite Designs recipe for Sweet Potato Hash

Time: 35 Minutes
Serves 4

Ingredients
Kosher salt and freshly ground black pepper
1 lb sweet potato, peeled and cut into ¼-inch cubes
Extra virgin olive oil
1 chicken apple sausage link, cut into ¼ inch pieces
3 cloves garlic, minced
1 large shallot, sliced
1 small jalapeno pepper, diced
1 small green bell pepper, cut into ½-inch dice
1 small red bell pepper, cut into ½-inch dice
1 cup kale leaves, ribs removed, chopped
1 tbsp chopped thyme
1 tbsp sambal bajak or oelek
1 tbsp paprika
4 eggs

Directions
Bring a large saucepan of lightly salted water to a boil over high heat. Add potatoes and cook until just tender, about 5 minutes. Drain. Heat 2 tbsp olive oil in an extra large skillet over medium heat.

Add sausage and sweet potatoes in an even layer, and cook on one side until they begin to brown, about 5 minutes.

Season with ½ tsp kosher salt and freshly ground black pepper. Cook in batches, adding additional olive oil, to avoid overcrowding if necessary.

Stir in garlic and sauté until fragrant, about 30 seconds.

Add shallots, jalapeños, bell peppers, kale, and thyme, and cook, stirring occasionally, until the potatoes and sausage are browned on all sides, about 10 more minutes.

Season hash with salt and pepper to taste. Stir in sambal bajak and paprika and cook for about 2 minutes, until well combined. Remove from heat and keep warm.

Add enough olive oil to coat the bottom of a large frying pan and heat oil over medium-low heat. Crack about 4 eggs into the pan at a time, spooning oil over the whites. Fry until the whites are firm, but the yolks are still runny.

Serve hash on plates and garnish with a fried egg!

Enjoy your ‘Not-So-Basic Breakfast Hash’ :)

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Anne Assassi


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Chicken Mole Verde Tacos

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Green mole, a.k.a salsa verde, is a quick and easy mole that is light, yet flavorful. Similar to other moles, such as roja and negro, mole verde has a diverse amount of ingredients ranging from several dried spices and aromatics, to tomatillos, epazote, and fresh chilies. 

Depending on the traditional recipe, the list of ingredients varies. One of those varying ingredients is one that I am very excited to share with you today: hoja santa! 

Hoja santa is a Mexican herb that looks like a large leafy green with a taste similar to root beer. Funky, but it’s able to add amazing and certainly unique flavor to anything. 
    
I found out about hoja santa watching the Travel Channel years ago. It was featured in a Brazilian stew and sounded super exotic. I saved several recipes that utilized the herb, but never got around to trying one because I couldn't find hoja santa in any Mexican or South American markets in the Bay Area.

Funny enough, I remember reading message boards at Chowhound about this problem and found out that hoja santa grows on the side of the Interstate 280 between San Francisco and San Jose.

You can trust me that the freeway is not where I grabbed these greens! Looking for seeds on Amazon, I instead found a live plant. So I ordered it, planted it, and it is now thriving in my own garden! 

I am proud to say that I can make mole verde with hoja santa, epazote, chiles, tomatillos, and corn (turned into masa) from my garden! 

If you live in California or the Southwest, why not grow your own Mexican and South American ingredients that you can't find in store??

So what are you waiting for? Get this stuff growing in your garden if you can (otherwise use the dried leaves), and check out the recipe below for Chicken Mole Verde with Homemade Corn Tortillas. It's scrumptious and will cure any craving for authentic Mexican or South American food!
 
P.S. These corn tortillas were made with corn that was grown in my own garden :) 

Chicken Mole Verde Tacos


Adapted from Epicurious and Saveur

Time: 45 Minutes
Serves 6 

Ingredients

Chicken
1 (3–4-lb.) whole chicken, cut into 8 pieces
1⁄2 cup chopped cilantro stems
2 tbsp. kosher salt
1 tsp. whole black peppercorns
4 cloves garlic
1 bay leaf

Mole
8 whole cloves or 1/4 teaspoon ground cloves
1 teaspoon cumin seeds
3 jalapeño chiles, tops removed
6 large tomatillos, husks removed
1 small onion, cut into chunks
4 sprigs fresh thyme
5 garlic cloves
1 cup (8 ounces) masa, either fresh or reconstituted by mixing 6 tablespoons masa harina to a smooth paste with 1 cup of water
1 medium bunch Italian parsley
8 (6-inch) sprigs fresh epazote or 1/4 cup dried, crumbled
3 large or 5 medium-size fresh hoja santa leaves or 6 dried leaves
2 cups cooked Great Northern or other white beans
1/2 handful cilantro, roughly chopped, to garnish
1 red jalapeno, finely sliced, to garnish
Mexican crema, to garnish

Homemade Corn Tortillas

Directions
Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes. Remove chicken from saucepan and strain liquid through a fine strainer; reserve 6 cups and save remaining liquid for another use. Set chicken and liquid aside.

Meanwhile, grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the jalapenos, tomatillos, onion, thyme, garlic, and 1/2 cup of the strained stock. Process until smoothly puréed, about 2 minutes on high.

Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.

Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to a simmer. Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.

Place the parsley, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée. Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the chicken to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes.  Serve pieces of chicken over tortillas and drizzle over mole. Garnish with cilantro, red jalapeños, and Mexican crema.

If you love this recipe, you will love my recipes for Chipotle-Spiced Bean Tacos, Health(ier) Chicken Enchiladas, and Mushroom Tacos with Fried Eggs!  

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Anne Assassi


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Roasted Chicken with Apples and Leeks

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Are you ready for one of the easiest, but still healthy recipes ever? Look no further than the recipe below, adapted from Real Simple!

Adrian and I have been making this recipe for years. It's best for a weeknight when you're too pooped to prep a lot of ingredients or wash a lot of dishes. We keep it in the back of our minds when we're on our way home from work and realize our refrigerator is lacking in the dinner department!

Luckily it isn't too hard to find the ingredients at the store. With 10 minutes of shopping, 10 minutes of prep, and a short wait while the oven does all the cooking, you will have yourself one very satisfying, gourmet meal!

Roasted Chicken with Apples and Leeks

Adapted from Real Simple

Time: 50 Minutes
Serves 4

Ingredients
4 small crisp apples (such as Empire or Braeburn), quartered
2 leeks (white and light green parts), halved crosswise and lengthwise
6 small sprigs fresh rosemary
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 small chicken thighs, about 2.5 lbs

Directions
Heat oven to 400° F. In a large roasting pan, toss the apples, leeks, rosemary, olive oil, ½ tsp salt, and ¼ tsp freshly ground pepper.

Season the chicken with salt and pepper to taste and nestle, skin-side up, among the vegetables.

Roast until the chicken is cooked through and the apples and leeks are tender, about 40 to 45 minutes, until the internal temperature reaches 165F.
 

If you enjoyed this recipe, you will love my recipes for Pan Seared Chicken Breasts with Orzo, One Pot German-Style Chicken, and Moroccan Chicken Tagine

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Anne Assassi


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Cheesy Chickpea Pasta with Spring Greens, Tomatoes, and Olives

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What's better than making pasta with your own olive oil and home cured olives? Not much! Except maybe making pasta with garden grown spring greens and red pepper flakes. In another year or two, our caper plant might even produce fruit, which will make this recipe homemade times a million!

Last Christmas, my family and I went out olive picking near my sister's house in an abandoned orchard along Folsom, CA's Pioneer Express Trail. Between the six of us who foraged for these Mission olives, we picked at least 40 pounds, and didn't even make a dent in any of the lush trees! My husband Adrian and I took half of the bounty, determined to cure olives successfully for the first time and make our own oil.

After week of some intense labor where we pitted olives by hand for days, Adrian fashioned his own olive oil press, and we processed every last olive we picked! By the end of January, we had a few jars of the yummiest olives and olive oil, although a little less oil than we hoped. Next year we'll just buy a press!

The whole process was quite a labor of love, but we are so proud to be able to use our olives and oil in our home cooking. 

My pasta recipe below was the perfect medium for our homemade/homegrown ingredients. I used Banza's chickpea rotini pasta, which is gluten-free, and was actually very impressed how well their pasta mimics wheat pasta! The chickpeas add tons of additional protein and fiber and have less net carbohydrates than traditional pasta. [Full disclosure: Banza sent me free product to sample]. An addition of spring greens from my garden (kale rabe, kale greens, and watercress) made this pasta not only extremely yummy, but pretty darn healthy!

Whether or not you're making this recipe with your own home-cured olives, you will certainly enjoy it! The flavors are on point and the pasta is so very comforting.

Cheesy Chickpea Pasta with Spring Greens, Tomatoes, and Olives

Time: 20 Minutes
Serves 4

Ingredients
Kosher salt and freshly ground black pepper
8 oz Banza Chickpea Rotini
3 tbsp extra-virgin olive oil
8 cloves garlic, finely chopped
1 (28 oz) can whole peeled tomatoes
2 oz canned anchovies in olive oil
½ cup mission olives, halved, or Kalamata olives
3 tbsp capers
1 tsp oregano
1 tsp red pepper flakes, or more to taste
8 oz mixed spring greens, such as kale, rapini, watercress
1 cup parmesan cheese, grated, divided

Directions
Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 6-7 minutes. Drain and return the rotini to the pot. 

In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, anchovies with oil, olives, capers, oregano, and red pepper flakes. Simmer the sauce for four minutes, crushing the tomatoes with a spoon. Slowly add spring greens to the sauce and stir until all of the greens have wilted. 

Transfer pasta to the skillet and gently toss with ¾ cup parmesan cheese. Reduce heat to low and stir until pasta and cheese are well combined. Season to taste with salt and pepper if desired.

Serve pasta in bowls and garnish with remaining parmesan cheese.

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Everyday Dal Tamarind & Kidney Bean Pizza

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[Sponsored]

You probably haven't considered beans on pizza or even Indian flavored pizza for that matter. Let me tell you, both work and they work together deliciously!

I was recently sent Maya Kaimal's Everyday Dal pouches to sample and to experiment with for my own recipe. The Kidney Bean + Carrots + Tamarind pouch caught my attention and making a pizza came to mind.

Having never tried beans on pizza, I realized it would be worth a try! On their own, Maya Kaimal's Everyday Dal pouches are super healthy, organic, vegan, and gluten-free. Each pouch is flavor-packed too, so it just made sense that fusing Everyday Dal with pizza would be a healthful and delicious choice.

To balance the authenticity of making a pizza with these fusion flavors, I still used a little marinara sauce and mozzarella cheese. But mixing the tamarind sauce with the marinara and topping the pizza with rounds of paneer, dal, serrano peppers, and tomatoes made for the perfect fusion! Yum, yum.

Want to buy Everyday Dal? Check out Maya Kaimal's Store Locator. The pouches are super convenient and microwave-friendly. Feel free to enjoy them on their own and/or on the pizza below. Your choice!

Everyday Dal Tamarind & Kidney Bean Pizza

Time: 30 Minutes
Serves 4

Ingredients
1 lb pizza dough
1 (10 oz) pouch Maya Kaimal Everyday Dal Kidney Beans + Carrots + Tamarind
¾ tsp red pepper flakes, divided
½ tsp garlic, minced, divided
1 tsp light brown sugar, divided
4 oz marinara sauce, divided
Kosher salt and freshly ground pepper, to taste
All-purpose flour for dredging
1 cup low-moisture mozzarella cheese
1 cup cherry tomatoes, halved
1 serrano peppers, sliced into thin rounds
¼ lb paneer, cut into eight ¼-inch thick rounds
¼ tsp garlic, finely chopped
Kosher salt and freshly ground pepper, to taste
6 sprigs fresh cilantro, to garnish
1 tsp extra-virgin olive oil

Directions
Set a pizza stone on a rack about 4-5 inches away from the broiler. Preheat broiler.

Open dal pouch and separate beans from the sauce by dividing them between two medium-sized bowls. 

Add 1 tbsp of the dal to the sauce bowl and mash the dal to the side of a bowl with a spoon to thicken. To each bowl, add ½ tsp red pepper flakes, ¼ tsp minced garlic, ½ tsp light brown sugar, and 2 oz marinara sauce. Season with salt and freshly ground black pepper to taste. Stir to combine.

On a lightly floured surface, lightly dredge one pound of dough in flour. Stretch the dough out a bit at a time, waiting 10-15 seconds between stretches. Then stretch a little more, being gentle, until you’ve stretched the dough into a very thin round. Build a small rim around the edges to form a crust. 

Place the dough on a lightly floured pizza peel and slide it around to make sure it’s not sticking. Spread the sauce over the dough with a spoon but add less to the center so the sauce doesn’t pool. 

Quickly add toppings for pizza by adding the shredded mozzarella followed by the beans, cherry tomatoes, and serrano rounds. Top with paneer rounds. Finish with chopped garlic and ¼ tsp red pepper flakes. Season with kosher salt and pepper to taste. 

Transfer the pizza to a pizza peel lightly coated with flour. Quickly transfer the pizza to the stone and bake until the crust is golden brown, about 6-8 minutes.

Transfer pizza to a grill rack. Garnish with cilantro and drizzle lightly with extra-virgin olive oil.

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Anne Assassi


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Greek Salad with Seared Salmon

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Greek salad is one of my all-time favorite main courses. Eaten vegetarian, it's inherently healthy between the diverse array of vegetables and extra-virgin olive oil. I also love adding a hefty block of feta cheese on top! 

When I know I need a few extra omega-3s in my diet, however, there's no better choice than a Greek salad with seared salmon.

For the pescatarian version, I typically use a little less feta and dressing than usual to keep the overall calorie count down - just because it's salad doesn't mean it's low calorie! The salmon adds an extra dimension of flavor that marries well with the salad greens and makes for quite the balanced meal.

Every time I eat Greek salad, I feel slightly euphoric, similar to the "runners high" after a challenging workout. I can almost feel the nutrients running through my veins. I guarantee you will feel healthier after making this recipe and hope that this one will become a staple in your kitchen!

Greek Salad with Seared Salmon

Time: 25 Minutes
Serves 4 

Ingredients
½ cup extra virgin olive, oil divided
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tsp dried oregano
Kosher salt and freshly ground black pepper
4 (6-ounce) skin-on salmon fillets
2 heads butter lettuce leaves
½ English (seedless) cucumber, thinly sliced
1 small red onion, thinly sliced
12 Kalamata olives
3 medium vine ripe tomatoes, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 cup crumbled feta cheese

Directions
In a small bowl, whisk together ¼ cup olive oil, lemon juice, balsamic vinegar, and oregano. Season with kosher salt and freshly ground black pepper to taste. Set aside.

Coat the salmon fillets with 1 tbsp olive oil. Season evenly with kosher salt and freshly ground black pepper.

Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-low heat. Increase the heat to medium-high and add salmon in two batches, skin-side up. Sear salmon until the fillets are golden brown, about 3-4 minutes, then turn over and cook on the opposite side until browned and the internal temperature reaches 140F. Remove from heat and keep warm.

Plate lettuce leaves and top with cucumbers, red onions, olives, tomatoes, and bell peppers. Top salad with warm salmon fillets. Sprinkle with feta on top and drizzle reserved dressing. Enjoy! 

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Ffagadau – Welsh Meatballs with Mashed Potatoes and Gravy

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You know what I love about cooking the most? It never gets old. No matter how many dishes I've cooked up, there's always going to be something I haven't yet made, i.e. something I've been missing out on my entire life.

Case in point: Ffagadau. They're Welsh Meatballs, a.k.a Welsh Faggots, and are like a typical meatball with breadcrumbs, onions, and spices, but they're better! Between adding the cooked bacon, liver, and sherry, the flavors are off the charts. Wrapped neatly in suet, also known as caul fat, these are the most solid meatballs you're ever going to eat.

According to my mom's family genealogy, I'm part Welsh, so this dish is basically in my blood. Unfortunately for me the recipe wasn't passed down through the 5 generations since my third great-grandparents lived in Wales.

Most fortunately, though, there are a ton of foodie series on television these days and Andrew Zimmern introduced me to this amazing dish for the first time on Bizarre Foods. I could just kiss that man! (Shh, don't tell Adrian).

Thanks to Zimmern, I picked up another trick in my recipe repertoire. Now I can dive into some delicious Welsh meatballs with gravy, mashed potatoes, and peas anytime I darn please!

Ffagadau – Welsh Meatballs with Mashed Potatoes and Gravy

Time: 1 Hour
Serves 6-8

Meatballs
¼ lb bacon, finely chopped
½ cup onion, minced
1 tbsp sage, finely chopped
1 tbsp thyme, finely chopped
Kosher salt and freshly ground black pepper
1 lb pork, ground
4 oz pork, lamb, or beef liver, finely chopped
1 tsp mace
1 tsp allspice
1 cup bread crumbs
1/3 cup heavy whipping cream
2 oz suet or strips of streaky bacon
1/3 cup sherry

Gravy
2 tbsp butter
½ cup yellow onion, thinly sliced
1 tbsp all-purpose flour
1 cup homemade beef stock
1 tbsp sherry
2 tsp heavy cream

Mashed Potatoes
3 russet potatoes, about 2 lbs, cut into 2-inch pieces
4 cloves garlic, peeled
2/3 cup whipping cream
½ cup butter
Kosher salt and freshly ground black pepper

Peas
2 tbsp butter
1 lb frozen peas
¼ cup onion, finely chopped
Kosher salt and freshly ground black pepper, to taste

Directions
Preheat oven to 450F. 

Heat bacon in a large skillet over medium-high heat. Cook until browned and crisp, about 5-6 minutes. Stir in onion, and sauté for 5-6 minutes, until soft. Stir in sage and thyme and cook until the herbs are fragrant, about 3 minutes longer. Season with salt and pepper to taste. 

In a large bowl, add cooked bacon mixture, ground pork, liver, mace, allspice, bread crumbs, and heavy whipping cream. Season with salt and pepper and gently mix with your hands to combine. 

Form meatballs into 3-inch balls, cutting up pieces of suet and wrapping each meatball tightly once formed. Place meatballs on a foil-lined baking sheet and bake meatballs for 10-15 minutes, basting with pan juices and sherry every 5 minutes. Bake until meatballs are golden and the internal temperature reaches 160F. Keep warm.

In a medium saucepan, prepare the gravy by melting the butter over medium-low heat. Add onions and cook until browned, 12-15 minutes. Add flour and cook, stirring, for 3 minutes. Stir in beef stock and sherry and bring to a boil. Reduce heat to a simmer and cook until thickened, about 10 minutes. Season with kosher salt and freshly ground black pepper to taste. Stir in whipping cream and set aside. Keep warm.

Bring a large pot of water to a boil. Add potatoes and garlic and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to the pan. Season with salt and pepper and stir in whipping cream slowly while mashing the potatoes. Keep warm.

In another medium sauce pan, heat butter over medium-high heat. Add onion, and cook, stirring until soft, 5-6 minutes. Stir in peas with 3 tbsp water and reduce heat to medium-low. Cover and simmer until peas are tender, about 4 minutes. Season with salt and pepper to taste.

Serve meatballs on plates over mashed potatoes. Top meatballs with gravy and serve with peas on the side.

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Beef Stir-Fry with Shiitake Mushrooms and Snow Peas

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One of the things I love most about living in the modern era is that online grocery delivery makes my life SO much easier. I've been using various grocery delivery services for a couple years now, but finally one of my favorite grocery stores delivers to my house! 

No longer do I have to drive from Alameda to Oakland to get my Sprouts Farmer's Market fix! Powered by Instacart, my delivery arrived swiftly with ingredients that were beyond fresh. It's like magic, really.

To celebrate my first Sprouts delivery, I decided to make a beef stir-fry with shiitakes and snow peas. This recipe is a quick one (just like my delivery) but the depth of flavor is incredible! You can thank the mushrooms and the juiciness of ribeye for that. 

If you live in the Alameda or Oakland area, how are you going to celebrate your Sprouts delivery? Delivery is FREE for first-time Instacart users, so there's no reason to wait! 

Beef Stir-Fry with Shiitake Mushrooms and Snow Peas

Time: 20 Minutes
Serves 4

Ingredients
1/3 cup light soy sauce
¼ cup refined sesame oil
2 tbsp honey
2 tbsp mirin
1 tbsp oyster sauce
1-2 tsp sriracha (optional)
5-10 dried birdseye chilies (optional)
1 tbsp ginger, minced
1 lb ribeye steak, thinly sliced
12 oz large shiitake mushrooms, stems trimmed, thickly sliced
8 oz snow peas
1 cup green onions, chopped, divided
½ tsp five-spice powder
Steamed rice, to serve

Directions
In a small bowl, mix together the soy sauce, 1 tbsp sesame oil, honey, mirin, oyster sauce, sriracha, dried chilies, and ginger. Add ribeye to the sauce and set aside.

Heat a large wok over medium-high heat and lightly coat the wok with sesame oil. Add mushrooms in 3 batches, stirring until the mushrooms are soft and golden brown. Set mushrooms aside on a plate between batches.

Heat an additional layer of sesame oil in the wok over medium-high heat and add ribeye and its sauce. Stir-fry for 1 minute, until the ribeye has browned. Return the mushrooms to the wok with the snow peas, ½ cup of green onions, and five spice powder. Stir for another minute until the snow peas are soft. 

Serve stir-fry with steamed rice on the side. 

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Pizza Two Ways: Anchovies for Adrian + Pepperoni for Anne!

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In my opinion, the only problem with pizza is that when you're eating it with others, it's hard to decide on just one! Ordering separate pizzas can get expensive when ordering out, even it does usually mean there's a delicious melange of pizza leftover.

Fortunately, making your own pizza is a creative process that's a lot more affordable and almost as easy as making a single pizza with a few toppings. You can also make your pizza as feel as guilt-free or guilt-y as you want! 

Case in point: Adrian loves anchovies on his pizza. I prefer anchovies in pasta and cooked in other various dishes, but why on pizza when pepperoni is SO much better?

Most other ingredients we like to add tend to be similar, which makes the process even easier. Although we do like to change up the greens on our pizzas to better utilize the diversity of our garden.

Once we've prepped our ingredients, the actual pizza making process is very simple: add a little tomato sauce, top that pie with cheese, and quickly top with the remaining ingredients to get that pizza pie cooking as fast as possible!

Whether or not you prefer anchovies or pepperoni on your pizza, I have two lovely recipes for you below that are consolidated into one recipe for convenience. The pizzas were so good that by the time I took the picture, there wasn't much left. But I think that's a good thing, don't you?

Pizza Two Ways: Anchovies for Adrian, Pepperoni for Anne!

Active Time: 30 Minutes
Total Time: 1 Hour, 30 Minutes
Servings: 4-6

Ingredients

Shared Pizza Ingredients
2 pounds pizza dough
6 oz fontina cheese, grated, divided
8 oz mozzarella cheese, grated, divided
2 (32 oz) cans whole peeled tomatoes with basil, divided
½ cup flour, for dredging
4 cloves garlic, finely chopped, divided
20 Kalamata olives, halved, divided
1 tbsp parmesan cheese, divided

Pepperoni Pizza Toppings
3 oz uncured pepperoni slices
1 large jalapeno, thinly sliced
¼ cup red onion, sliced
1 cup kale, stemmed, chopped

Anchovy Pizza Toppings
12 anchovies in oil, drained, chopped
1 cup baby arugula

To Garnish
1 tsp crushed red pepper flakes, or more to taste, divided
½ tsp dried oregano, divided
Extra virgin olive oil

Directions
Remove dough from refrigerator 60-80 minutes before stretching to proof.

Place pizza stone on the middle rack of the oven. Preheat oven to 550F or to your oven’s maximum temperature. 

In a medium bowl, combine fontina and mozzarella. Pour canned tomatoes in another medium bowl. Pick tomatoes out one by one and cut off the green stemmed ends with a paring knife. Discard ends. Squeeze out excess liquid and seeds from the tomatoes into the bowl and place the tomato flesh into a separate bowl. Discard tomato juice or save another recipe. Crush tomato flesh in a bowl with an immersion mixer.

On a lightly floured surface, lightly dredge one pound of dough in flour. Stretch the dough out a bit at a time, waiting 10-15 seconds between stretches. Then stretch a little more, being gentle, until you’ve stretched the dough into a very thin round. Build a small rim around the edges to form a crust. 

Place the dough on a lightly floured pizza peel and slide it around to make sure it’s not sticking. Spread half the crushed tomatoes over the dough with a spoon but add less to the center so the sauce doesn’t pool. 

Quickly add toppings for pepperoni pizza by adding half the fontina and mozzarella. Add peppe¬roni, jalapeno, red onion, and kale. Finish with half the garlic, olives, and parmesan cheese from the shared ingredients list. Season with kosher salt to taste.

Place the pizza onto the pizza stone with your peel and bake until the crust is golden brown, about 6-8 minutes (a bit longer if your oven temperature is lower than 550°F). 

Transfer pizza to a grill rack. Garnish pizza with half the oregano, red pepper flakes, and drizzle lightly with extra virgin olive oil. 

Prepare anchovy pizza by dredging it in flour, stretching it, and coating topping with crushed tomatoes per the instructions above. Then quickly add your anchovies and arugula. Fwith the remaining garlic, olives, and parmesan cheese from the shared ingredients list. Season with kosher salt. Cook per the pepperoni pizza instructions above. 

Allow anchovy pizza to slightly cool on a grill rack and garnish with remaining oregano and red pepper flakes. Drizzle lightly with extra virgin olive oil. 

Cut both pizzas and serve!

If you liked this recipe, you will LOVE my recipes for Garden Vegetable Pizza Party, Fettuccine with Guanciale, and Kale and Green Bell Pepper Pasta!

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Anne Assassi


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Grilled Red Snapper and Clams in a Lovestuff Tomatillo Broth

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I have a confession to make: I'm absolutely enamored with a hot sauce called Lovestuff. 

I first realized I was over the moon about the sauce when I developed a fierce determination to make recipes that incorporated its flavors to take my dishes to another level of goodness.

My borderline obsession with Lovestuff can be solely attributed to Ground Up Flavor's founder, Maurice Tyms, who sent me a couple bottles to try out last year for free to see if I liked it, and to encourage me to get creative with its flavors.

I knew before tasting Lovestuff that I would enjoy the spicy green nectar from its sexy name and label alone. Not surprisingly, I used up almost the entire bottle on my typical breakfast of eggs with English muffins in less than a week upon opening. With one bottle left for serious food business, I knew I needed to get busy in the kitchen with a recipe so I could continue my new breakfast hot sauce ritual.

Unfortunately, my schedule didn't permit a lot of time for recipe development. Knowing that this tempting, unopened bottle of hot sauce was sitting behind my kitchen cupboard for several months was difficult to say the least. But my natural patient attitude allowed me to survive this feat until I had time to develop a high quality recipe that may even get featured in one of Maurice's cookbook projects. Nice!

Now that it's Spring and I have a little more time in my schedule, I wanted to make something that is healthy, bright, and that would pair well with the flavors of Lovestuff. What could be healthier and brighter than snapper with clams in a tomatillo broth? Not much, in my opinion.

To take this Mexican-influenced seafood recipe to an even higher level, I added a frisee salad on top with a little bit of Lovestuff incorporated. It's so all so wonderfully edible and perfect for a fancy weekend dinner. The grilled red snapper is such a treat, and the clams in a mildly spicy broth of Lovestuff? Mmm, mmm, it's so complete!

Grilled Red Snapper and Clams in a Lovestuff Tomatillo Broth

Active Time: 1 Hour
Total Time: 2 Hours 

Serves 4

Ingredients
1 tbsp olive oil
6 whole garlic cloves, roughly chopped
1 small white onion, roughly chopped
1 large jalapeno, seeded and roughly chopped
1 lb tomatillos (about 8 medium) husked, rinsed and halved
1 ½ cups dry white wine, divided
Kosher salt and freshly ground black pepper
1 quart low-sodium chicken stock
½ cup heavy ream
2 tsp light brown sugar
2 tbsp Lovestuff Five Pepper Sauce
Juice of 1 lime
4 rainbow carrots, peeled, cut into ¼”-thick rounds
1 chipotle pepper in adobo sauce, finely chopped
2 bay leaves
½ cup cilantro, roughly chopped
1 red jalapeno, seeded, sliced thin
1 tbsp butter
2 lbs clams, rinsed and scrubbed

Frisee Salad
1 tbsp olive oil
Juice of ½ lime
Zest of 1 lime
1 tsp light brown sugar
1 tbsp Lovestuff Five Pepper Sauce
Kosher salt and freshly ground black pepper
4 cups frisee, trimmed
½ cup jicama, peeled, julienned
4 tomatillos, halved, thinly sliced
1 medium vine ripe tomato, cut into thin strips
¼ bunch cilantro leaves
1 red jalapeno, seeded, julienned

Red Snapper
4 (6 oz) red snapper fillets, pin bones removed, patted dry
1 tbsp olive oil
Kosher salt and freshly ground black pepper

To Finish
Cilantro leaves

Directions
In a large skillet or Dutch oven, heat olive oil over medium high heat. Add garlic, onion, jalapeno, and tomatillos over medium-high heat. Cook, stirring for 6-8 minutes, until softened.

Add 1 cup white wine to the pan and bring to a boil. Cook until the wine is nearly evaporated, about 10-15 minutes. Season to taste with salt and pepper. 

Add chicken stock, heavy cream, sugar, Lovestuff, lime juice, half the carrots, chipotle pepper, and bay leaves. Bring to a boil and then down to a simmer. Cook until reduced by 1/3, about 15 minutes. Remove the bay leaves and add the sauce to a blender with cilantro. Puree until smooth. Let sit for one hour to allow the flavors to meld. Strain through a fine mesh strainer and set aside.

Meanwhile, add olive oil, lime juice, lime zest, Lovestuff, and sugar to a large bowl. Whisk to combine and season to taste with salt and pepper. Add frisee, jicama, tomatillos, tomato, cilantro, and jalapeno. Toss vegetables and dressing to combine. 

Lightly coat snapper fillets with olive oil and season with salt and pepper. Cook snapper skin-side down in a hot grill pan or in large heavy bottomed skillet for 2 minutes. Then cook on the other side for another 2 minutes. Remove from heat.

Return tomatillo sauce with ½ cup white wine to the same skillet with remaining carrots, red jalapeno, and butter and heat over medium heat. Add clams and cover until the clams open. Discard any clams that do not open.  

Serve sauce on plates and top with clams. Plate snapper over clams and sauce, and garnish with the salad and cilantro leaves. Enjoy!

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Anne Assassi


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