Lemon Zest Parsley Popovers (Gluten Free optional)

The other day my good friend Jeanette gave me a big bunch of fresh parsley, and after using it on everything from chicken with mushrooms to pasta with clams… I still had some left over so I decided to make these beauties! Light, airy, citrusy popovers. Although the list of ingredients is ridiculously simple, there’s a couple of things you must know to get them light and airy like these ones: very little mixing and a very hot popover pan and oven, the rest is as simple as it gets.

Lemon parsley popovers

Here is what you’ll need to make 6 big ones:

1 cup all purpose flour of gluten free flour mix (I used Trader Joe’s blend)

2 large eggs at room temperature

1 cup of milk also at room temperature

1 tablespoon melted butter (plus another tablespoon extra for brushing the pan)

1/2 teaspoon salt

black pepper to taste

lemon zest

2 tablespoons finely chopped flat leaf parsley

lemon parsley popovers

Preheat oven and popover pan to 450 F. In a bowl, LIGHTLY whisk together the milk, eggs, melted butter, salt, black pepper, lemon zest and chopped parsley. Add flour and whist until just blended. Batter might be lumpy

lemon parsley popover

Carefully remove pan from the oven and quickly brush the cups with additional melted butter. Fill the cups 3/4 full and bake for 20 minutes. DO NOT OPEN THE OVEN DOOR while they bake. Reduce heat to 350 F and bake for another 15-20 minutes until golden brown. Serve warm.

lemon parsley popovers

If you want to make these ahead of time, they can be frozen in an airtight container and then warmed in a 325 F oven for 5-10 minutes. Delicious


Asian Pop Corn

I’m finally back! This summer has been crazy!!! Happy, very sad… busy… and everything in between! So I’m again running around like a chicken with no head… back to a crazy schedule. When I feel like eating a feel good snack, pop corn comes to the rescue. So here is a great simple, different and quick way to eat pop corn!

asian pop corn

I like my pop corn air popped, healthier and quicker too! I only dressed this healthy and satisfying snack with pink Himalayan salt, lime zest and fresh chopped cilantro, and sprinkled some raw sesame seeds to add some nuttiness.

asian popcorn

Give it a try, and try dressing up your pop corn!! There’re a million ways to do it! Your imagination is the limit. Enjoy!

asian popcorn

Super Simple Edamame and Mango Salad

I love mango, when a mango it perfectly ripe… man, it’s the best!!! So sweet and juicy. I love it anyway, either in fruit salads or savory ones like this one. Last Thursday was a gorgeous day and we spent the whole day in Lakeside Park… lake season is not open yet, so there was nobody there but us, and despite we couldn’t get into the water, it was tons of fun to play in the sand and also catching up on one of the books that I’m reading too.

So when we got back home I didn’t want to go crazy, and I wanted something healthy, fresh and quick. I checked what I had at hand, and this super easy salad came to the rescue. I grabbed a few garlic grissini and and ate it in the backyard  while I watched Alex play outside with the newborn baby guinea pigs.

I boiled the frozen edamame for 5 minutes, according to package instructions, added the cubed mango along with one crunchy, spicy radish.


And I added some meyer lemon juice, EVOO and pink Himalayan salt to taste, some chopped parsley. Then I grabbed a few lavender flowers as I walked by my lavender bush for added aroma.

edamame mango salad


Light Green Pea Shoot and Dandy Meyer Lemon Salad

We went grocery shopping on Saturday, and while at Costco, I saw them! Yes! Dandy Meyer Lemons!!! Yay!!! Some people may wonder: What’s a Dandy Meyer Lemon? Well… they are a wonderful thing! No, seriously, Dandy Meyer Lemons are a cross between a lemon and a mandarin orange. This unique fruit blends the traditional flavor of a lemon and the sweetness of an orange creating a refreshingly exceptional taste experience. After squeezing them, my hands smelled sooo citrusy for ever… Love them. It’s rich, dark and aromatic juice is much sweeter than a conventional lemon making its distinctive flavor a favorite amongst gourmet cooks and dessert chefs. So I bought a bunch of them!

I also saw these great springy Green Pea Shoots so I also HAD to buy them 😛

Pea shoots are the bright green tender young leaves of a pea plant. They taste faintly of fresh peas. Personally I will tell you that they taste like spring!!! These are also super good for you, since they are very high in Vitamin K, which is important for blood clotting and other body processes. They are also full of Vitamin C, Vitamin A, and folic acid.

brotes con flor

Green Pea Shoots

This was a match made in heaven… I had to make a salad with them. Let me show you a picture of them together, and yes, these are lemons, not oranges 🙂

meyer lemon 2

Dandy Meyer Lemon – Green Pea Shoots

It takes literally only a few minutes to put this salad together, I simply pealed the lemons and then sliced them, add them to the shoots and then to give them a little boost I added a little bit of saffron, they did pair very well, also I added some wild flowers and my favorite nuts, hazelnuts for some crunch.

Since this is such a simple salad I went with a super simple dressing too, but I made a larger amount since we eat salads every day in our house.
Dandy Meyer Lemon Dressing
1/2 tsp of black pepper (more if desired) 2 tsp salt 1/2 cup Extra Virgin Olive Oil
1 cup Freshly squeezed Meyer Lemon juice
Mix all ingredients into a container with secure lid, tighten lid. Shake vigorously until olive oil and lemon juice blend into one, after about 1 minute of shaking.
So here it is for you: Spring on a plate! Enjoy!
detalle ensalada plato

Summer Squash Tart

This is such an easy and simple recipe but still awesome and quick!
Spring is here… kind of.. so I decided to make something fresh and easy, it can be eaten right away from the oven or simply at room temperature.
I thawed a sheet of frozen puff pastry which by the way is so versatile… I think everybody should have it on hand. With it, you can make and endless number of sweet or savory dishes that with very little effort look very impressive 😉 and along with my trusty mandolin in a few minutes this beauty came out of the oven.
I made mine very light with only one summer squash.
You will need:
1 sheet (thawed) puff pastry
1 summer squash thinly sliced
2 tablespoons of EVOO
the juice of one lemon
Salt and pepper to taste
1 egg beaten with a splash of water
Heat up your oven to 400 F
Whisk the EVOO, lemon juice, salt and pepper and pour over the thinly sliced summer squash.
Place sheet of puff pastry (I used Trader Joe’s which comes flat out and already pricked, was flat enough for my taste so I really didn’t do anything to it, so it turned out perfectly square 😉 on top of parchment paper, paint with EVOO and sprinkle salt and pepper to taste, and then arrange the squash slices in rows.
Then paint the edges with the egg wash.
Just before placing the tray in the oven I sprinkled freshly grated Parmigiano Reggiano Cheese all over it, for an extra saltiness and nuttiness 😉
Every oven is different and since puff pastry is so delicate, keep a look on it, I baked mine for about 10 minutes, until it was crisp and deep golden brown.
Like I said before, this is delicious right out of the oven, or if you are having people over and want to enjoy their company, make it ahead of time and simply serve it at room temperature, it’s simply delicious and very delicate, you’ll really enjoy it. Also feel free to garnish it with chopped parsley, rosemary, basil or your favorite herb, this time I garnished mine simply with a bunch of sprouts.
More puff pastry recipes soon to come! 😉

Crispy Rosemary Parmesan Crackers

These are simply delicious, buttery filled with flavor, and you can make them in the time it takes you to go to the supermarket to buy some. Not to mention that the store bought ones will not even be close to these. With just a few simple ingredients you’ll be able to impress your guest and even yourself. Give them a try, you won’t regret it!

Here goes the recipe (Makes Aprox. 30)

1 cup all-purpose flour, more as needed
1/2 teaspoon salt (I used pink Himalayan)
1/2 cup finely grated fresh Parmesan cheese 
3 sprigs of rosemary (with the herb removed from the stem.) or 1/2 teaspoon of dried rosemary.
4 tablespoons unsalted butter (cold)
1/4 cup of heavy cream or half-and-half

2 tablespoons of corn meal for dusting.

Heat oven to 400°F
Put flour, salt, cheese, rosemary and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky
Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. You can make them any shape you want, (I rolled my to have a rustic look, like flat bread crackers and also used an spoon shaped cookie cutter, they are great to serve at a party), and bake them 1/2 inch apart on your baking sheet. For either method, stab all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Note: These get a little soft when stored in a container. If you are baking them less than a day in advance, it is Ok to leave them uncovered to maintain their best texture.

Here I served them with Hot Pepper Jelly and roasted red peppers. Delicious! Bon Apetit!