Make Ahead Mother’s Day Brunch

Spring has "sprung", the azaleas are blooming in Atlanta, and May seems as busy as December this year. But Moms Special Day is Coming Up, and we want to honor her and the other moms in our life. Don't make reservations - make brunch yourself with these easy and make ahead recipes. 

Spinach and Artichoke Breakfast Pie

Extra Virgin Olive oil

2 Large Eggs

4 Large Egg Whites

8 OZ Part Skim Ricotta Cheese

3 oz Manchego Cheese, grated

1 oz Grated Parmesan

1 Heaping Cup Frozen Artichokes, defrosted and chopped

1 (10 oz) Box Frozen Spinach, defrosted and drained

¼ Cup Minced Red Sweet Pepper

2 TB Chopped Green Onion

2 TB Chopped Cilantro

Sea Salt and Freshly Ground Black Pepper

Step One

Preheat oven to 400F. Grease or spray a 9-inch pie pan lightly with olive oil. (Or use a springform pan lined with parchment paper.

In a large bowl, whisk together the eggs, whites, ricotta cheese, Manchego and Parmesan. Add the artichokes, spinach, pepper, green onion and to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.

Pour contents of into the greased pie pan and drizzle or spray with olive oil. Cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.

MAKE AHEAD DIRECTIONS

If making this delicious egg dish ahead of time, don’t preheat the oven. Pour the ingredients into the pie pan, cover and slide in the refrigerator. On the day you want to serve it, remove the pie from the refrigerator and preheat the oven to 350F. When the oven is hot, drizzle or spray the top with olive oil and slide the pie into the oven and cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.

Berry Good Orange Strawberry Brunch Salad

3 Cups Fresh Strawberries, Sliced

2 Oranges, Peeled and Coarsely Chopped

6 Cups Baby Greens

1 Cup Dried Berries (Cranberries or Blueberries)

½ Cup Walnuts, Toasted and Chopped

OJ Salad Dressing*

Arrange the Cherries and oranges on top of the baby greens, which have been spread out on a platter. Sprinkle with the Walnuts and drizzle with the dressing.

*OJ Salad Dressing

3 TB Orange Jam

1 TB Lemon Juice

1/3 Cup Extra Virgin Olive Oil

Whisk the ingredients together.

MAKE AHEAD DIRECTIONS

Prepare the strawberries and oranges and place in separate ziplock bags. Toast the walnuts and make the dressing. The next day, assemble the salad and drizzle with the dressing.

Baked Maple and Cinnamon French Toast

6 to 8 (1 Inch-thick) Slices of Whole Wheat Bread
2 Large Eggs

4 Large Egg Whites

2 Cups Almond Milk

1/2 Cup Pure Maple Syrup

2 Tsp Vanilla Extract

1/2 Tsp Cinnamon

Step One Preheat the Oven to 425F. Spray a large baking pan or dish with non-stick spray. Arrange the bread slices in a single layer - the bread should fit into the pan snugly.

Step Two Combine the eggs, whites, milk, maple syrup, vanilla and cinnamon in a bowl. Whisk to blend and then pour over the bread. Let soak until all the egg mixture is absorbed, turning the bread after about 10 minutes.

Step Three Bake the toast in your preheated oven for about 25 minutes until golden brown.

MAKE AHEAD DIRECTIONS

Complete the recipe through Step Two. Cover and place the French Toast in the refrigerator overnight. Remove from the refrigerator and let sit on the counter while the oven preheats. When it reaches temperature bake in the oven for about 35-40 minutes, or until golden brown.)

OPTIONAL:

Maple Cinnamon Syrup:

1 Cup Pure Maple Syrup

1/2 Tsp Ground Cinnamon

Combine maple syrup and ground cinnamon in a small saucepan. Bring the syrup to a simmer. Remove from the heat; place the baked French toast on heated plates, top with the warm maple cinnamon syrup and serve.

Eating Better, Faster and Easier From a Package that Tastes Great!

 I don’t really LIKE packaged food. When the Food Should Taste Good folks contacted me to try their new hummus, I was skeptical. The cornerstone of my “eating better” philosophy of “stealth health” is cooking at home. I think making it yourself ensures that you will include only good for you ingredients. You’re in charge; you get to pick what goes in your food.

However, after a couple of back and forth emails, I realized that their hummus could help me out. It’s a fresh snacking option made from real, clean food and it comes in four unique and cravable flavors When I get as busy as I have been lately, it’s hard to take the time to prepare good food and eat, even as a healthy chef. And I’m an eater. No mealtime goes by without my eager participation. So when I get this busy, just like you, I look for alternatives to making everything from scratch.

I loved sharing Food Should Taste Good Hummus with Christine at ATL & Co

My biggest challenge is what to eat when I’m on the road, in between meetings, or just trying to finish up all the details life throws my way. That’s when I hear the siren call of the pizza at the big-box store, the pastry at the coffee place, the grab-and-go sandwiches at the supermarket, or the bar of dark chocolate that I bought specifically for a new recipe.

I need help and inspiration – and a little time. I’d never advocate for a product unless I checked out the ingredients...and the taste. I can tell you that this hummus is not only full of flavor, but does not have anything in it that I wouldn't add myself - or eat. A week ago a big box of the Food Should Taste Good hummus arrived. I had such fun tasting and creating recipes with their four new flavors – Black Bean, made with lime adobo, topped with tomatillo salsa verde, Chickpea, made with za'atar spice and extra virgin olive oil, topped with roasted pine nuts, Chickpea & Lentil, made with vindaloo curry, topped with mint chutney, and Edamame, made with sea salt, topped with pickled ginger and togarashi spice – that I had to share my new creations!

The unique new flavors of Food Should Taste Good hummus provided an interesting start for some new light lunches and snack recipes. Super easy and fast to make, they package up quickly and travel well in a lunch bag (plus the four hummus flavors come in a serve-able bowl that’s easy to place in a basket or on a platter for entertaining guests!). These recipes are for you. And lately, for me, too! I hope you enjoy them as much as I do. Pack them up, make a double recipe, cook once and eat twice or three times!

Check out the Food Should Taste Good Product Locator to find the hummus in a store near you!

Smoked Salmon and Food Should Taste Good Chickpea Hummus Sandwich

2 Servings

Smoked Salmon is a great way of making a sandwich that is fast, interesting and easy. Instead of a bagel and cream cheese, try spreading a little hummus on a toasted English muffin and topping it with some “dressed” spring greens. This sandwich was a HIT with the host and cast of Atlanta & Company yesterday!

1/2 Tsp Lemon Juice

1 Tsp Extra Virgin Olive Oil

1 Handful Spring Greens

Sprinkle of Sea Salt and Freshly Ground Black Pepper

2 Whole Wheat English Muffins, toasted and split

4 TB Food Should Taste Good Chickpea Hummus

2 Slices Smoked Salmon

Whisk the lemon juice and olive oil together in a small bowl. Add the lettuce, salt and pepper and toss. Slather the hummus on both sides of the English muffin. Add the salmon and then salad to one side and top with the other.

*Use the rest of the lemon in your water bottle!

Food Should Taste Good Black Bean Hummus Tacos

2 Servings

Who doesn’t love Mexican inspired recipes full of black beans and avocados? No one I know! This is great way of getting in a little kale in our meal, too!

4 TB Food Should Taste Good Black Bean Hummus

4 Corn Tortillas

1 Avocado, Sliced

3 Grape Tomatoes, in half

1 Cup Finely Shredded Kale

½ Tsp Smoked Paprika

Sprinkle of Sea Salt and Freshly Ground Black Pepper

Spread 1 TB of Food Should Taste Good Black Bean Hummus on each tortilla. Layer one-quarter of the avocado, tomatoes and kale on each taco. Sprinkle with paprika, salt and pepper and fold in half.

Food Should Taste Good Edamame Hummus Quinoa Salad

2 Servings

I love quinoa, and accenting it with some Asian flavors. Here’s a way to celebrate the crunchy green pop of edamame with a dressing made from edamame hummus, too!

3 TB Food Should Taste Good Edamame Hummus

2 TB Veggie Stock

1 TB Rice Wine Vinegar

1 TB Soy Sauce

2 Tsp Toasted Sesame Oil

3 Cups Cooked Tri-Color Quinoa

1 Cup Cooked Edamame

¼ Cup Chopped Cilantro

¼ Cup Chopped Green Onions

1 TB Sesame Seeds

Whisk the hummus, stock, vinegar, soy sauce and sesame oil together in a large bowl. Add in the quinoa, edamame and cilantro. Top with the green onions and sesame seeds.

Food Should Taste Good Chickpea and Lentil Hummus Rollups

2 Servings

Have you ever had a sushi “crunch roll? I love them, but the crunch often comes from fried bits - not very good eats. The crunch in this rollup comes from Food Should Taste Good Chips, a better-for-you alternative!

3 TB Food Should Taste Good Chickpea and Lentil Hummus

1 Whole Wheat Pita Pocket, split in half horizontally

1 TB Extra Virgin Olive Oil

1 TB Orange Juice (take the other half of the orange along for lunch!)

1 Tsp *Garam Masala

3 Cups Broccoli Slaw, (about ½ bag)

½ Cup Crumbled Food Should Taste Good Chips, your choice

½ Cup Crumbled Goat Cheese

½ Cup Golden Raisins

Spread the hummus on the two sides of the pita. Stir the oil, orange juice and garam masala together in a large bowl. Add the slaw, chips, cheese and raisins into the mix.

*Garam Masala is a yummy spice blend from India. Full of good-for-you ingredients like coriander, cumin, cardamom and nutmeg, you can find it in the spice section of your grocery store.

Girls DAY In - Easy Recipes to Help You Organize, Save, Pitch and Donate!

Yesterday I had the pleasure of co-hosting “Girls Day In”, a program at the Thomas F Chapman Family Cancer Wellness Center at Piedmont Atlanta. Part of an ongoing series of “Girls Night In”, its one of my favorite ways to share good cooking, food and eating with a group of women interested in living and eating better.

The group of thirty cancer survivors and thrivers talked cleaning and organization with Chaos 2 Comfort founder Teresa Taylor. Over lunch they swapped favorite tips and techniques for making small changes that end up in big results.

Of course, integral to any good "Day or Night In", is the food! I shared a couple of recipes for some of my easy go-tos perfect for a day full of organizing, saving, pitching and donating. We started the morning with a little granola and a teensy-tiny mimosa. Hey - It was Saturday, and we definitely needed motivation, given the subject.

Later on, I served up a composed salad, (in French it sounds even cooler: Salade Composee). One of the easy elements of the dish was my chicken salad. Full of the flavor of Garam Masala, an Indian Spice Blend that you can find in any grocery store, it made a hearty compliment to the rest of the leafy, green, veggie and little-bite-of-salmon plate. We served the chicken salad in a hollowed out Roma tomato. (Who doesn’t like anything that is just the size for me, or you?) Roma tomatoes are my favorite choice this time of the year – they are a little less watery and meatier.

The day was fun, the company enjoyable, and if I do say so myself, the food yummy!

Ginger Spiced Granola

3 Cups Oats


¼ Cup Uncooked Millet
(Optional)

¼ Cup Sesame Seeds


¼  Cup Chopped Walnuts

¼ Cup Chopped Almonds


1 ½ Tsp Cinnamon


¼ Tsp EACH Mace 
and Cardamom


¼  Cup Maple Syrup


¼  Cup Orange Juice

Zest of 1 Orange

½ Cup Your Choice of Dried Fruit

2 TB Finely Chopped Crystallized Ginger


Step One

Preheat the oven to 300F. In a large bowl, combine all dry ingredients except dried fruit and ginger. Drizzle in the maple syrup and stir well. Add orange juice and zest, stirring so all ingredients are coated.

Step Two

Spread the mix out onto a parchment-paper-lined baking sheet and bake for about 30 minutes, stirring checking about every 10 minutes so nothing burns.

Step Three

Remove from oven, add the dried fruit and cool completely. Store in an airtight container.

TANGY Chicken Salad

2 Large Boneless Skinless Chicken Breasts, Roasted and Chopped


1⁄2 Cup *Chopped Green Onions – Green Parts Only

1⁄4 Cup Light Mayonnaise


1⁄4 Cup Greek Yogurt


1 Tsp Garam Masala (or Curry Powder or Smoked Paprika)


1⁄2 Tsp Cumin


1⁄4 Tsp Cayenne Pepper (or To Taste)

Zest and Juice of a Lemon


1/4 Cup Chopped Parsley


Make the chicken salad by combining the chicken, green onions, mayo, yogurt, garam masala, cumin, cayenne, lemon juice and zest. Season to taste with salt and pepper and garnish with parsley.

Find out how to enjoy this chicken salad with sweet potatoes in my book, Taste and Savor Delicious Healthy Recipes  or by signing up for The Friday Four, a free weekly ezine of healthy recipes and tasty wine tips. 

I thought Teresa’s presentation was great, I hope you check out her website. My good friend Carrie does super organizational work, too! Check out her website for a free guide to “When to throw away Paperwork”. At Neatsmart.com

Oh yes, the picture above is not from today, this week, or even this gorgeous Southern spring season. It’s simply a fond memory of tomatoes from summers past. Ahhhhh. In my perfect world, tomatoes would be in season all year round. Here above the *gnat line in Georgia, we usually start getting local tomatoes in June, with the season running all the way to late September. I call this recipe, a “cheater” - it cheats the bland out-of-season tomatoes by roasting them in a hot oven, so it concentrates their flavor.

I mentioned this bruschetta during a segment on Atlanta & Co recently, and received more than one email from viewers who asked for the recipe. (I’m not the only one who loves, loves, loves juicy good tomatoes!) So I have taken the time to write down the recipe that I use so often - its an easy go-to for an appetizer or even lunch and dinner. Smear a little hummus on the bread before you top it with the tomatoes, it's a super lunch. Serve the tomatoes on top of whole wheat penne pasta and garnish freshly grated Parmesan, dinner’s done.

Roasted Tomato Bruschetta

2 - 3 LBs Plum or Roma Tomatoes, halved, (If its summertime – feel free to use what ever kind of ripe tomatoes you like)

3 TB Extra Virgin Olive Oil, plus more for drizzling or spraying the bread.

2 TB Balsamic Vinegar

1 Tsp Grated Garlic

Sea Salt and Freshly Ground Black Pepper to taste

1 Baguette, preferable whole wheat

Basil Leaves, in chiffonade, (thin strips) for garnish.

Step One

Preheat the oven to 425F. Place the tomatoes, skin side up on an aluminum foil lined sheet tray and slide them into the oven. (This is the time to use non-stick aluminum foil – its expensive, but worth it when you are roasting “sticky” tomatoes.) Roast the tomatoes until the skin is browned and blistered and tomatoes are very tender, about 30 minutes. Cool tomatoes on the pan, leaving the oven on.

Step Two

While the tomatoes are cooling, cut the bread into diagonal slices and sprinkle or spray with olive oil. Sprinkle with salt and pepper and slide into the 425F oven. Cook until golden about 10 minutes – flipping halfway through the time.

Step Three

Scrape the tomatoes into a bowl with the olive oil, vinegar, garlic and a sprinkle of salt and pepper. (They will fall apart if they are cooked correctly.) Toss well and spread on the toasted baguette slices, garnishing with basil.

“Above the gnat line in Georgia” – isn’t that a funny saying? The gnat line starts in South Georgia and runs all the way up the state until it reaches Macon. The gnats we are talking about here are the itsy-teensy black insects that seem to appear out of nowhere in the spring and summer. Mitchell County in Georgia even holds an annual festival called Gnat Days – and that my friends, is a great example of turning lemons into lemonade!

Traveling and Tasting: All about the Rhone!

If you like Big Reds and Crisp Whites, then wines from France’s Rhone Valley are for you! And the food? Oh! The food. Lyon, the northern anchor of the Rhone Valley has often been called the gastronomic capital of France. The city of Lyon boasts the largest collection of renaissance buildings in France and was once the center of the silk making industry.

If you’ve ever visited this fascinating city, you may agree with me that it is a destination worth exploring. I love Paris, but for my money Lyon is the city that draws me back again and again.

A market in Lyon

 The whole of the Rhone is from Lyon to Avignon, a distance of 200 kilometers, with only 20 kilometers without vines. The first 100 kilometers makes up the Northern Rhone and the remaining 80 kilometers, (after the area with no vines), is called the Southern Rhone. Lots of varietals (grape varieties) are grown in the Rhone, but if you know that the two red varieties, Syrah and Grenache are the most widely grown, you’ll know more than most Americans! And here’s another hint: Syrah is almost always predominant in Northern Rhone, in the South its Grenache.

Guigal Vineyards in Cote Rotie

Have you heard of the word “terroir”? (The French are always talking about “terroir”). If you haven’t heard this word before, the easiest way to understand its meaning is as a “taste of the place”. The soil, climate, weather, and location where the grapes are grown all have a part to play in the way the wine tastes.

Terroir is king in the Rhone! I’ve heard Guy Sarton du Jonchay, General Manager of the much acclaimed winery Barton Guestier say that, “The winemaker is not the winemaker – in old world God is the terroir.” From Roman amphitheater-like vineyards in the northern part to the rolling hills and valleys of the south, the “terroir” makes the wine taste delicious – and very different.

Bottles at Chateau Beaucastel

Just because its France, doesn’t mean the wine has to be expensive! Of course, a big Chateauneuf du Pape will set you back at least fifty dollars, but its easy to find a Southern Rhone wine full of Grenache with juicy-cherry-candy flavors for less than twenty. A Cotes du Rhone that’s full-bodied with medium acidity from a prolific, (and very good) winery like Perrin can easily pair with dishes with pork, cheese, and even barbeque.

Whites from this area tend to be one of three grapes, Viognier in the Northern Rhone and Marsanne and Roussanne in the South. One of my favorite food pairings ever, has been a Southern Rhone with a spicy - not hot Chicken Curry. I’ve also enjoyed Viognier with a Thai coconut shrimp soup. Instead of automatically reaching for a Riesling or Gewurtzminer the next time you are enjoying Asian food, try one of the whites from the Rhone – I think you will be pleasantly surprised at the match.

If your goal is to drink French wine fluently, the Rhone Valley is a good place to start. Lots of diversity in wine and grapes, with food that is both wonderful on its on, and as a perfect pair with wines from the area.

Here’s a couple of Rhone inspired recipes, perfect to pair with a Cotes du Rhone, any time of the year!

Baked Ratatouille with Goat Cheese

1 Large or 2 Small Eggplants, Sliced in ½” Rounds

3 Large Zucchini, Sliced in ½” Rounds

2 TB Olive Oil

1 TB Italian Seasoning

Sea Salt and Black Pepper to taste

1 Recipe Perfectly Easy Tomato Sauce*

15 OZ Goat Cheese, Sliced in Rounds ½” Thick

Julienned Fresh Basil for Garnish

Step One Toss the sliced eggplant and zucchini together with the olive oil, Italian seasoning and a good sprinkle of salt and pepper. Spread them out on a sheet pan and roast in a 400F oven for about 30 minutes or until golden brown, turning them

once. Turn the oven down to 350F.

Step Two Layer the eggplant and the zucchini in a 9” x 12” lasagna pan. Top with the tomato sauce, cover with aluminum foil and place back in the oven. Cook at 350F for 1 hour.  Remove from the oven, take off the foil and place the goat cheese in two rows. Place the pan back in the oven for about 15 minutes, or until the cheese is melting. Set aside for 15 minutes. When it has slightly cooled, spread the basil over the cheese and serve.

*Perfectly Easy Tomato Sauce

2 TB Extra Virgin Olive Oil

1 Minced Yellow Onion

1 Tsp Turmeric

¼ Tsp Black Pepper

½ Tsp Sea Salt

4 Grated Garlic Cloves

2 (28 oz) Cans of Fire Roasted Diced Tomatoes

**Bouquet Garni

Cook the onion, turmeric, pepper and salt in the oil – in a large saucepan over medium heat until the onion is soft,  about 7 minutes. Add the garlic and cook for about a minute more. Add the tomatoes and the bouquet garni to the pan. Simmer for about 30 minutes or until thicker. 

Bouquet Garni is “Kitchen Talk” for a bundle of herbs, tied together with kitchen string - no chopping required! Just grab about 6 stems of herbs, (your choice), and tie them together to amp up the flavor any dish!

Beef and Greens Stew with Smoky Mashed Potatoes

3 – 4 LBs Beef Chuck, cut in cubes

Sea Salt and Freshly Ground Black Pepper

3 TB Olive Oil, divided

4 Oz Pancetta, chopped

1 Large Red Onion, chopped

6 Garlic Cloves, Grated

2 Carrots, chopped

2 TB Whole Wheat Flour

2 Cups Dry Red Wine, divided

3 Cups Light Chicken Stock

1 Can (15 ½ oz) Cannellini Beans, Drained and Well Rinsed

2 Cans (15 ½ oz) Fire Roasted Tomatoes

1 LB Sliced Mushrooms

6 Cups Chopped Kale, Mustard Greens or Collard Greens

Step One

Preheat the oven to 350F. Season the meat with the salt and pepper. Heat 2 TB of olive oil in a heavy ovenproof casserole. Add the beef and brown on all sides, working in batches as necessary. Transfer the beef to a bowl and set aside.

Step Two

Add the remaining 1 TB olive oil and the pancetta to the casserole and brown . Add the onion, garlic and carrots and cook and stir until the vegetables begin to brown. Add the flour and stir for a minute or two. Gradually add the wine, incorporating well, and then add the stock. Bring to a boil, scraping up any brown bits from the bottom of the pot.

Step Three

Return the meat and any juices to the casserole. Add the tomatoes. Season with salt and pepper to taste. Cover and bake for about 90 minutes.

Step Four

Add the mushrooms and the last cup of wine and cook for an additional 15 minutes. Add the beans and cook for another 10 minutes.

Step Five

While the mushrooms are cooking, blanch the greens until just tender, (about 2 – 3 minutes). Drain well, squeezing if necessary to remove the water.

Step Six

Taste the stew for salt and pepper. Stir the greens into the stew and let rest for about 5 minutes, or until the greens are warm. Serve with Smoky Mashed Potatoes.

Smoky Mashed Potatoes

2 LBS Yukon Gold Potatoes, cut into 1” chunks

1 Ancho Chile

1 Bay Leaf

Sea Salt and Freshly Cracked Black Pepper

¼ Cup Extra Virgin Olive Oil, plus more to taste

1 Yellow Onion, Chopped

4 Garlic Cloves, Grated

1 TB Spanish Smoked Paprika

Step One

Place the potatoes, pepper and bay leaf in a stockpot and add cold salted water to cover by 1 inch. Bring to a boil and cook until tender about 20 minutes. Drain and discard the pepper and the bay leaf.

Step Two

While the potatoes are cooking, add the ¼ cup of the olive oil to a sauté pan. Add the onion and cook until soft. Add the garlic and cook for just a minute. Stir in the paprika and remove from the range.

Step Three

Mash the potatoes and the oil mixture. Season with salt and pepper and add additional olive oil as desired.

This blog post first appeared on the Urban Explorers of Atlanta Website - celebrating Rhone as the Culinary Destination for February 2016.