Gwyneth's Chocolate and Almond Cupcakes with Healthy Buttercream

If you've got an insistent sweet tooth like mine, but also try to be conscious of excessive refined sugar intake, this recipe's for you. Not a drop of dairy is used in the entire affair, it's low in gluten, and there's zero refined sugar. Sounds like a recipe for cardboard cupcakes, no? Trust me, it's not. I'm not going to pretend that these taste exactly like their sugar and dairy-laden counterparts, but that's not the point here. They've got a deliciousness that's all their own, minus the unhealthy bits. Perfect for those times when you want to have something sweet, while still being kind to that fab body of yours. xo

Chocolate + Almond Cupcakes
Ingredients:
1/4 cup roasted almond butter
2 cups white spelt flour
1 cup high-quality cocoa powder
1 1/2 tablespoons baking powder
A pinch of fine sea salt
1/2 cup Vegenaise or vegetable oil
1 1/4 cup good-quality maple syrup, divided
1/2 cup brown rice syrup
1/2 cup strong brewed coffee
1/2 cup soy milk or rice milk
1 tablespoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees. Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl. In a separate bowl, whisk together the Vegenaise of oil, the syrups, the coffee, the soy milk, and the vanilla. Mix the wet ingredients into the dry ones, being careful not to overbeat (that's how you end up with a tough cupcake!).

Combine 1/4 cup roasted almond butter and 1/4 cup of the maple syrup and set the mixture aside. Line a standard 12-cup muffin tin with paper liners. Fill each muffin cup halfway with the brownie batter. Evenly divide the almond butter-maple syrup mixture among the muffin cups and top with the remaining batter. Bake at 350 degrees for 25 minutes. Let cool completely. Decorate with the Healthy Buttercream (recipe below) and a scattering of edible flowers if that's your thing.

Healthy Buttercream
Ingredients:
2 cups Spectrum organic shortening
1 cup tapioca starch
1 cup agave nectar (or grade A light maple syrup)
1 tablespoon pure vanilla extract

Directions:
Place all the ingredients in the bowl of an electric mixer and beat with the whisk attachment until light and fluffy. The frosting can be refrigerated for up to a month, but bring it back to room temperature and rewhip it before using.

Perfect Buttermilk Pancakes

One skill that everyone in the world should acquire is the ability to make a perfect pancake. It's a trick that will come in handy for the rest of your life, after all--late Sunday mornings when the only things you want in life are the Sunday Styles section and a stack of hot cakes, the first weekend you spend with a new boyfriend (or girlfriend), or when you're just in the mood for a good, old-fashioned pancake supper, a la Friday Night Lights.

I found this particular recipe in Gwyneth's cookbook and then fiddled with it a bit to make it more to my liking (i.e. cutting it in half so that you only get around a dozen pancakes or so, instead of the 3 dozen the original recipe called for--I don't think there will ever come a time in my life where I'll need 36 pancakes at once). Also, the original recipe called for fine salt, but I used Kosher since it was all I had on hand, and the cakes came out absolutely delicious. I'd even go so far as to say these may be the best pancakes I've ever had. Try them out and let me know what you think. xo

Perfect Buttermilk Pancakes
Adapted from My Father's Daughter, by Gwyneth Paltrow
Ingredients:
1 1/2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
2 scant teaspoons baking powder
1 teaspoon Kosher salt or fine sea salt
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more butter for cooking
3 organic large eggs
About 1/2 cup whole milk, as needed to thin batter
Real Vermont maple syrup, for serving

Directions:
Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay). Let the batter sit, covered overnight in the fridge. The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency--the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes--neither is wrong. Cook the pancakes on the griddle or pan, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of maple syrup.

Blythe's Blueberry Muffins

Breakfast has always been my favorite meal for several reasons. For one, it's the only time during which something as ridiculously decadent as an oozing, frosting-covered cinnamon roll can pass as an acceptable meal. Sweets as meal? Yes, please. See also: pancakes, scones, muffins, doughnuts, et al. Not that I would advocate going that route often, or even more than, say, once a month. But still, just knowing the option exists is strangely comforting.

Beyond that, the very act of wandering into the kitchen in your pajamas, sleepy-eyed and hungry, fixing yourself something good to eat, and huddling over the morning papers with a steaming hot cup of coffee or tea in hand, taking in the quiet of morning, the anticipation of a day that is just beginning—there's something so bracing and nourishing about it. It's one of my very favorite rituals.

And lastly, when you bake muffins for someone, or make pancakes for them, or squeeze some oranges into a bright, pulpy juice until their glass is full, it seems, to me, like the ultimate act of care and love and friendship. You're sending this person—this person whom you most likely love—off into their day with a full stomach to sustain them through whatever may come their way. Is there any better start to a day—for both parties?

In fact, I don't know why I don't post breakfast recipes more often. I made these delicious blueberry muffins on Sunday morning for my friend Matt and a slew of my doormen before heading off to a long day at the Veuve Clicquot Polo on Governor's Island. I figured the carbs would help with all the champagne consumption. They're incredibly simple and the dry ingredients can be preassembled the night before for an even speedier morning. Try them out and let me know what you think. xo

Blythe's Blueberry Muffins
Adapted from My Father's Daughter, by Gwyneth Paltrow
Ingredients:
1 stick unsalted butter, melted and cooled
2 large organic eggs
1/2 cup whole milk
2 cups unbleached all-purpose flour
3/4 cup plus 1 teaspoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt or sea salt
2 1/2 cups fresh blueberries, rinsed and dried

Directions:
Preheat the oven to 375ºF. Line a 12 cup muffin tin with paper liners.

In a large bowl whisk the cooled butter, eggs and milk until everything is incorporated. In a separate bowl whisk the flour, 3/4 cup of sugar, baking powder and salt. Pour the butter mixture into the dry ingredients and stir everything together until the batter is smooth and creamy. Fold in the blueberries.

Fill each muffin cup about 1/2 full, dividing the batter evenly amongst all 12 cups. Sprinkle the muffin tops with the remaining teaspoon of sugar. Bake them for about 25 to 30 minutes, or until a toothpick or knife inserted into the middle of a muffin comes out clean. These muffins are best served warm.

Best Miso Soup

Miso soup is just one of those mysterious things that I would never think to try making on my own; it's dark cloudiness, the silky sheets of seaweed floating around, the sometimes-present bits of tofu--it all just seems so shrouded in exotic culinary secrecy. That's why it came as such an utter surprise that the little bowl of soup you see in the picture above is not only the best miso soup I've ever had, it's also one of the easiest soups I've ever made. The bonus? Miso is one of the ultimate super foods, full of live enzymes that are great for digestion--it's basically like yogurt without the dairy. It's also great for the immune system, protects against radiation, it's high in proteins, vitamins, and minerals, and it keeps the body "happy and balanced," to quote Alicia Silverstone's book, The Kind Life. Talk about the complete package. I would eat this stuff every day if I could.

However, think twice before you start gorging on takeout containers from your local Japanese restaurant. The stuff you get at restaurants is often extra salty, made with fish stock, and loaded with MSG. Way better to make it at home and really reap all the benefits, no? For the recipe below, you can either use white miso for a lighter version, or barley miso for a deeper flavor. Barley miso has more health benefits so I went with that one and it was absolutely delicious. Try it out--I promise it's easier than you think. xo

Best Miso Soup
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
6 cups water (filtered is best)
1 cup dried bonito flakes
3 dried shiitake mushrooms
1 4-inch piece dried wakame seawee
1/4 cup plus 2 tablespoons miso paste
2 cups watercress leaves, washed (optional)

Directions:
Heat the water in a small soup pot and when bubbles form around the edges, add the bonito. Turn the heat down and simmer for 2 minutes.

Turn off the heat and let the broth sit for 5 minutes. Strain the broth into a clean pot, discarding the bonito. Add the shiitakes and wakame to the broth and simmer over low heat for 20 minutes.

Remove the wakame and the mushrooms. Discard the thick stems from the mushrooms, thinly slice the caps, and slip them back into the soup. Chop the wakame into small pieces, discarding any thick piece of stems, and return to the pot.

In a small bowl, combine the miso paste with a bit of broth and whisk to combine. Pour the mixture back into the post and let the soup simmer for a few minutes, being careful not to let it boil. If you're using it, add the watercress at the last minute just to wilt it, and serve.

Broiled Salmon with Homemade Teriyaki Sauce

I always adhered to the school of thought that teriyaki sauce is a bit too sweet to be of much use anywhere--I figured that anything with teriyaki probably would've been better off without it (i.e. beef teriyaki, chicken teriyaki, et al). And having no concept whatsoever of what went into the sauce, I never considered making my own, until one night when I was in the mood for fish and looking for a different way to prepare it.

This recipe is really good. The sauce is the perfect combination of sweet and salty, and it's light--nothing like the sticky, saccharine stuff I hate at most sushi restaurants. Serve it with a few scoops of white Japanese rice and a fun pair of bright, candy-colored chopsticks. Chic. xo

Broiled Salmon with Homemade Teriyaki Sauce
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
1/4 cup soy sauce
2 tablespoons mirin
3 tablespoons honey
1/3 cup water
1 teaspoon peeled and finely grated ginger
2 sprigs fresh cilantro
4 6-ounce salmon fillets, skin discarded
1 tablespoon finely minced fresh chives, for serving

Directions:
Combine the soy sauce, mirin, honey, water, ginger, and cilantro in a small saucepan over high heat. Once it boils, turn the heat to low and let it simmer for 2 minutes. Remove the saucepan from the heat and let the sauce cool down. Once it's cool, pour into a large bowl or plastic freezer bag and add the salmon. Marinate in the fridge for at least an hour, up to overnight.

When you're ready to eat, preheat the broiler. Put the salmon on a heavy baking sheet with whatever sauce adheres to it and broil until cooked to your liking, 7-8 minutes. While it's cooking, strain the extra sauce into a clean saucepan, bring to a boil, and let it reduce.

To serve, drizzle the cooked salmon with some of the extra sauce and a sprinkle of chives.

Arugula and Tomato Pasta

My goodness, it's been a long week. I'm looking forward to some serious relaxation this weekend; I'll be baking some blueberry muffins, making the cover pasta recipe from the June issue of Bon Appetit (it's spaghetti with roasted tomatoes and anchovy oreganata--YUM), cleaning, doing loads of laundry, getting my swimsuits out of storage (!!) to figure out what to toss and what to keep, and venturing out to Brooklyn for a Saturday night dinner date/road trip. Also, I'm dying to see Woody Allen's new flick, Midnight in Paris--I worship the man.

If you're looking to cook up some pasta of your own this weekend, this dish combines two of my very favorite things: arugula and spaghetti. How could it go wrong? It's a simple, light, summery recipe that incorporates lots of healthy bitter greens and a good helping of nutty Parmesan. Try it out and let me know how it goes. xo

Arugula and Tomato Pasta
Adapted from My Father's Daughter, by Gwyneth Paltrow
Ingredients:
2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and thinly sliced
1/4 teaspoon red chile flakes
1 teaspoon fennel seeds, crushed with a mallet or mortar and pestle
3 14-ounce cans whole peeled tomatoes with their juice
Coarse salt
Freshly ground black pepper
3/4 pound (3/4 box) spaghetti or tagliatelle
3 ounces arugula (3 large handfuls)
Grated Parmesan cheese, for serving 

Directions:
Heat the olive oil in a large saucepan over medium-low heat, add the garlic, chile flakes, and fennel, and cook, stirring for 3 minutes, or until very fragrant. Add the tomatoes and their juice, season with salt and pepper, turn the heat to high, and bring the sauce to a boil. Turn the heat to medium low and let the sauce cook on a low boil for 1 hour.

About 10 minutes before you're ready to eat, boil the spaghetti in salted boiling water. A minute before it's al dente, add the arugula to the pasta pot. Drain the pasta and arugula and toss them with the tomato sauce.

Serve each portion with plenty of grated Parmesan.

Fried Flounder with Tartar Sauce

When summertime rolls around, one of the main staples of my diet suddenly becomes fried fish. There's just something about a hot, crispy, perfectly breaded piece of fresh fish with liberal squeezes of bright lemon that is just so quintessentially representative of summer to me. One of my absolute favorite meals on the planet are the fried fish tacos at a tucked-away little Mexican shack called The Hideaway in Montauk--they are seriously divine. And who could pass up the fish and chips at A Salt & Battery in Greenwich Village?

This weekend, with it's grey skies and constant drizzle, inspired me to try frying up some fish of my own, hoping to bring a little bit of summertime into what is promising to be 10 straight days of rain. And so, I tried out this flounder recipe with results that were downright delicious. The fish cooks quickly and easily, and the homemade tartar sauce gave me a new appreciation for Vegenaise (the vegan's solution to mayonnaise)--the stuff is fantastic and loads healthier for you than regular mayo. Try it--as far as recipes go, this one is pretty perfect. xo

Fried Flounder with Tartar Sauce
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
4 large flounder or any flat white fish fillets
1/2 cup milk
2 cups fine plain bread crumbs
Safflower or peanut oil, for frying
Fine salt
1 lemon, cut into wedges, for serving
Tartar Sauce (recipe follows), for serving

Directions:
Dip the fish in the milk and then lightly dredge in the bread crumbs. Place a large nonstick skillet over medium-high heat and fill with 1/4 inch of safflower oil (about 3/4 cup). When a small pinch of bread crumbs sizzles immediately, gently lay the fish in the skillet (do this in batches if necessary). Fry for about 3 minutes per side, or until golden brown and crispy. Drain on paper towels and sprinkle with a pinch of slat. Serve with lemon wedges and tartar sauce.

Tartar Sauce:
Ingredients:
1 1/4 cups Vegenaise
3 tablespoons salt-packed capers, rinsed and drained
1/4 cup cornichons, very finely chopped
1/4 cup fresh basil leaves, finely chopped
2 tablespoons finely chopped fresh chives
1 teaspoon lemon juice
1/4 teaspoon freshly ground pepper

Directions:
Stir everything together.

Artichoke and Parmesan Frittata

Frittatas are the perfect thing to whip up when you're entertaining a group for breakfast or brunch. They come together easily and quickly, you can really use whatever ingredients you have hanging around in your kitchen, and I don't think there's a soul on this planet who doesn't appreciate a good frittata. I made this version last Sunday for an early lunch and proceeded to nibble on it all day until it was time to start thinking about dinner. That's the other beauty of frittatas--they taste just as good a couple of hours later at room temperature as they do when they're piping hot and fresh out of the oven.

Just the thing for this weekend, no? Try it out and let me know what you think come Monday. xo


Artichoke and Parmesan Frittata
Adapted very slightly from My Father's Daughter, by Gwyneth Paltrow
Ingredients:
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 large shallots, peeled and thinly sliced
1 cup cooked artichoke hearts, cut into 1/4-inch-thick slices
1 teaspoon fresh tarragon leaves, thinly sliced
Coarse salt
Freshly ground black pepper
6 organic large eggs
1/2 cup milk
2 ounces Parmesan cheese, grated (about 1/3 cup)

Directions:
Preheat the oven to 375 degrees. Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the shallots until soft and just barely browned, about 6 minutes. Add the artichokes and tarragon and season with salt and pepper to taste.

Meanwhile, beat the eggs and milk to combine in a mixing bowl. Pour over the shallots and artichokes. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle). Sprinkle the top with cheese and stick it in the oven for 8-10 minutes; it should be just set throughout.

Green Rice

 

I've never been a big proponent of brown rice. It's kind of like bread. Why eat whole wheat when white tastes so much better? I especially could not wrap my head around how brown rice could possibly work in a fried rice dish. To me, it just didn't have that sticky starchiness that seems so essential to a good fried rice. Well, once again, good old Gwyneth Paltrow proves me wrong. She places this recipe under the Side Dishes section of her cookbook, but I've made it for a dinner several times over the last couple of weeks, and it works really well when you're only cooking for one. It's incredibly healthy, and most importantly, it's absolutely delicious. The nuttiness of the brown rice is perfect here--I can't even imagine it with white. Paltrow says even her kids gobble it up, calling it "green rice." So cute. 

Make sure you buy an excellent soy sauce for this--it'll make a difference. xo

Fried Rice with Kale & Scallions

From My Father's Daughter, by Gwyneth Paltrow

Ingredients:

1/2 pound kale, stems discarded

1 1/2 tablespoons vegetable oil

2 cloves garlic, peeled and very finely minced

3 large scallions, cut into 1/8-inch diagonal slices

2 1/2 cups cooked brown rice

1 tablespoon plus 1 teaspoon soy sauce

Directions:

Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes.

Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more. Serve hot.

Cheesy Stuffed Burgers

Sometimes, all a girl wants is a great burger and a beer. And that, my friends, is where places like Corner Bistro, Black Market, DuMont, Joseph Leonard, and Shake Shack come in (five best burgers in New York, according to me). But when you can't stand the long lines or the inevitable wait for a table, it's reassuring to know you can whip up a comparable version right at home, even without a big, fancy outdoor grill (lack of grills and outdoor space is something that we New Yorkers seriously struggle with--I've learned to embrace my broiler).

I made these for dinner a couple of nights ago when knew I was in for hours of late-night paper-writing for my NYU art class and I needed something substantial to keep me going. Whole Foods was clean out of ground turkey so I used beef, and used up some grated Parmesan I had hanging out in my fridge as the accompanying cheese. I happen to love arugula in my burgers (something I picked up from Joseph Leonard), and I dressed the whole thing with good, old-fashioned ketchup. Heaven. xo

Cheesy Stuffed Burgers
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
1 tablespoon extra virgin olive oil
1/2 cup peeled and finely minced yellow onion
1 tablespoon very finely chopped rosemary
1 pound ground turkey or ground beef chuck
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 cup coarsely grated cheese of your choice
4 sprouted grain or whole wheat burger buns

Directions:
Heat the olive oil in a small skillet over low heat. Add the onion and rosemary and cook for about 10 minutes, or until quite soft and sweet. Let the onion mixture cool a bit and then put it in a large mixing bowl with the turkey, salt, and pepper. Mush the ingredients together with a wooden spoon or with your hands. Divide the mixture into quarters. Divide each quarter in half and form into 2 patties. Place 2 tablespoons of cheese onto one pattie and sandwich with the other, pinching the edges. Repeat this process with the remaining turkey and chees.

Preheat your grill or broiler to high. Cook the burgers for 5 minutes on the first side, flip, and cook for 4 more minutes, or until the burgers are browned and firm. Serve them on grilled sprouted grain or whole wheat buns with all of your favorite fixings.

Makes 4 delicious burgers.

Lalo's Famous Cookies

I never thought I'd see the day when I actually advocated a healthy cookie. The very term seems like an impossible oxymoron to me, but with Memorial Day weekend in Montauk right around the corner, I have little other choice at the moment but to try to eat sensibly. Incidentally, I've always been a fan of sandy cookies that involve some sort of jam, so when I came across this recipe in Gwyneth's cookbook, I tagged it right away as something to make in the very near future.

It's a recipe of her mother's, and believe it or not, there isn't a single bad ingredient in it--no sugar, no white flour, no eggs. It's a completely healthy, vegan cookie. So healthy, in fact, that Gwyneth claims she lets her kids eat them for breakfast. And the kicker? They are absolutely delicious. Truly. I ate six of them in one sitting, barely pausing for a breath. Bake them this week and see for yourselves. xo

Lalo's Famous Cookies
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
4 cups barley flour
3 cups raw whole almonds crushed in a food processor (about ten 2-second pulses)
1 teaspoon fine salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup real Vermont maple syrup
Your favorite jam (I used strawberry) 

Directions:
Preheat the oven to 350 degrees.

Combine all ingredients except for jam together in a large bowl with a wooden spoon. Form into tablespoonful balls and space them evenly on cookie sheets. Using your index finger, make an indent in each cookie. Fill each indent with a small spoonful of jam. Bake until cookies are evenly browned, about 20 minutes. Let cool before eating.

Chicken Milanese

This week has been a big one. CA Creative moved into brand new offices. I've had several inspiring, amazing meetings with brands that I respect and admire. I've finally met my goal of working out five times per week. I've signed a fantastic new client. The list goes on. And as amazing as it's been, it's left me very little time to cook or blog (apologies on the extremely sporadic posts--I promise I'll be back on my regular posting schedule next week).

And in the midst of all this craziness, this is the recipe that has prevented me from eating fattening, unhealthy take-out. Chicken milanese. The simplest, most delicious dish you will ever make. I made this on a Tuesday night when I had a 45 minute break between work and events, and it was a serious lifesaver. Here it is, my lovelies--the ultimate busy workday meal. xo

Chicken Milanese with Slow-Roasted Cherry Tomatoes and Arugula
Adapted from My Father's Daughter, by Gwyneth Paltrow
Ingredients:
For the Chicken Milanese:
4 skinless, free-range, organic boneless chicken breasts, washed and thoroughly dried
1 cup milk
2 cups Japanese panko bread crumbs
1/2 cup extra virgin olive oil

For the Tomatoes and Arugula:
2 cups cherry tomatoes
2 tablespoons extra virgin olive oil, divided
Coarse salt
2 cups wild arugula
1 tablespoon high-quality balsamic vinegar

Directions: 
For the Chicken Milanese:
Place the chicken breasts between two pieces of baking parchment paper. Using a mallet, pound the chicken breasts until they're very, very thin--you should be able to almost see through them--about 1/16-inch thick. Put the milk in a shallow bowl and the bread crumbs on a large plate. Dip each piece of chicken into the milk and then dredge it in the bread crumbs, tapping off the excess. You should have a thin, even coating.

Heat 1/4 cup of olive oil in a large nonstick skillet big enough to hold 2 pieces of chicken in a single layer. Cook for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for an additional 2 or 3 minutes, or until the other side is browned and crisp and the chicken is firm to the touch. Wipe out the skillet and repeat with the remaining 1/4 cup of olive oil and the remaining 2 pieces of chicken.

For the Tomatoes and Arugula:
Preheat the oven to 400 degrees. Place the tomatoes in a small baking pan and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally, until they're split and blistered and super sweet.

While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar, and a pinch of salt. Fold the tomatoes into the arugula.

Place one piece of chicken on each of four dinner plates and mound a handful of arugula over each piece, making sure everyone gets plenty of tomatoes. Serve with a big smile.

Sauteed Greens with Onions and Soy Sauce

One of my favorite meals in the city comes from downtown cult favorite restaurant Lovely Day, and isn't really so much a meal as it is a couple of sides. Namely, their sauteed Chinese broccoli with ginger, garlic, and soy eaten with some plain white rice. Simple as can be, but somehow deeply satisfying and healthy to boot. I've tried to replicate the recipe a few times using various dark leafy greens like chard and broccoli rabe, but was never able to get it quite right. Until I saw this recipe in Gwyneth's cookbook last weekend. (Of course, Gwyneth would be the one to nail this one.)

I chose to make this side dish with a beautiful bunch of dark kale I found at the market and did exactly as the recipe said, sauteing it up with good olive oil, some sweet caramelized onions and a splash of soy sauce. That's it. Easy. And, dare I say, even better than the original from Lovely Day. (Nothing quite beats homemade.) Try making it yourself and eat it for dinner with a scoop of nutritious brown rice. That's what I'll be doing. I mean, let's face it, with bikini weather just about a month away, we could all use a little more of these healthy greens in our lives. xo

Sauteed Greens with Onions and Soy Sauce
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
2 tablespoons extra-virgin olive oil
1 small yellow onion, peeled and thinly sliced
1 pound seasonal greens (kale, Swiss chard, etc.), stems removed and discarded, leaves washed and roughly torn
1/2 cup water
1 1/2 tablespoons soy sauce

Directions:
Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally for 5-7 minutes, or until just softened and a little crisp on the edges. Add about half the greens and the water--these will wilt significantly after a minute or two. Add the remaining greens and stir for another 3 minutes or until the greens are wilted but still maintain a little bite. Add the soy sauce, cook for one more minute, and serve.

Fried Zucchini Spaghetti

When I was in college, I had a friend named Dave who would bring me home to his parent's house sometimes to hang out and get some good home cooking. Although his entire family was made up of extraordinary cooks (his dad owned restaurants), my absolute favorite thing to eat there was the simplest little snack his housekeeper would make just to whet our appetites until the real meal was served. She would quickly slice up some zucchini into thin little slivers, toss them around in a bit of flour, then lightly fry them and serve them up sprinkled with a touch of sea salt. For some reason, it was the best thing imaginable.

So when I saw an article in the April issue of Food & Wine about Gwyneth Paltrow's soon-to-be-released new cookbook (which, by the way, I've had pre-ordered for over a month now), along with her recipe for fried zucchini spaghetti, I made it that very day. And lo and behold, just like the hot, crisp zucchini slices I remember from 10 years ago, the dish is light and comforting and way more delicious than it should be, considering how easy it is to put together. And just look at it. Doesn't it look like summer on a plate? xo


Fried Zucchini Spaghetti
From Food & Wine, April 2011
Ingredients:
1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving

Directions:
In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.