Chimichurri with Capers and Olives

There is this great little Argentinean restaurant a couple blocks from our apartment. We often walk there, and enjoy dinner under the stars. A pitcher of Sangria, and a tender grilled steaks are always on the ticket for us, but what keeps me coming back…..they give away for free. It’s the chimichurri. It’s bright, simple, fresh, and pretty much the best thing to ever happen to a steak, in my opinion. I skip the bread, save the chimichurri and douse my steak in it. This stuff is superior to steak sauce in every way. Watch out A1 there’s a new kid in town.

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Poached Eggs with Polenta and Caramelized Fennel

When I made a big batch of caramelized onions and fennel this week, I knew good things would follow. Poached eggs over crispy polenta is a favorite weeknight meal of mine. It’s comforting, healthy, and easy to prepare. When you add in a kale salad, some spring herbs and caramelized fennel, you have something special.

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Caramelized Onions and Fennel // Tasty Toppings

Today, I have a super simple recipe to share with you. Caramelized onions and fennel is a fennel and onion lover’s dream come true. Full of deep, rich flavors from a long and slow caramelization, this simple combo has a rich and complex flavor profile. I lazily stirred this to soft perfection on a Sunday morning. I plan to spruce up my simple meals with it all week long. My brain can’t even process how delicious this is going to be on toast with cream cheese in the morning. A batch of caramelized onions and fennel in your fridge is like an ace up your sleeve. Suddenly, your poached egg and polenta looks and tastes mighty impressive when topped with this flavorful mixture. Fancy up your usual chicken breast, pamper your pork chop.

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Cobb Salad Style Spring Rolls with Skinny Bleu Cheese Dip

One of my very favorite Vietnamese foods is the spring roll. I mean, they put salad in a wrapper! Fantastic. It’s just perfect for fusion adaptations. In this version we have all of the ingredients of a classic cobb salad, plus a little nest of rice noodles.

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Herbed Goat Cheese Stuffed Mini Bell Peppers

You know what’s good with goat cheese? Everything. The answer is everything. Goat cheese is magical stuff. Creamy, tangy, rich – yet still fresh. It’s pretty much the best thing ever. Other than bacon, but that’s another post all together. These goat cheese stuffed peppers are little 2 bite pieces of heaven. Tangy goat cheese, with sweet roasted peppers. Simple and fantastic.

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Roasted Asparagus Soup with Spring Herb Gremolata

This beautifully simple soup has a surprisingly complex flavor from the added step of roasting the asparagus before simmering and pureeing. It’s pure asparagus heaven, with a silky, natural creaminess. Of course, a slip of cream helps things along nicely in that department. Really though, it’s all about the gremolata. A generous spoonful of the bright and bold herb mixture makes every bite of this soup as exciting as the first.

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Shaved Asparagus, Fig and Goat Cheese Galette with Balsamic Reduction

Do you need a super easy recipe that will make you look like a pro in the kitchen? Good news. You’re 1 pre-made pie crust away from greatness. The flavors in this simple little free form tart are bold and fresh, perfect for welcoming in springtime. Continue reading

HGT Rewind – March 2012

I’ve been craving comfort food recently. Nothing quite warms the heart and the belly like a bowl of  homemade soup. This month there were bowls and bowls of soup on HGT. French Onion, Potato, Meatball, yum! It was a bit of an accidental theme.

More favorites after the jump!

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