Tarts are my favorite recipe that is always sure to impress. But the truth of the matter is that it is so simple and the possibilities are endless. I have made an asparagus & gruyere tart and a pear & prosciutto tart before. But as it is fall I wanted to make something season appropriate and thus came across this recipe. Honestly, this savory tart is a winner and I can’t wait to make it again. Enjoy!
I never believed it would happen to me…getting old that is. I honestly thought I would be young forever. I thought I would always be able to scarf down Taco Bell at midnight with no consequences. I thought I would forever be able to drink and not get a hangover. You know all those things we do when we are in our early 20s. Well, I am officially getting old! Yep, I said it. Next week I turn, gasp…29. And with those years of wisdom and experience under my belt the slower metabolism has also joined the ranks. But that’s ok. I can deal with it. :)
This is my go to recipe whenever I am feel a little puffy. You can either use ground chicken or chicken breast that you put through the food processor. It has that Asian tang that I love all wrapped up in lettuce. The best part is this whole meal is just about 250 calories.
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Nathan I and had a friend over for brunch recently and we decided to try and make a frittata. We walked over to Bi-Rite market to pick up some super-fresh seasonal ingredients like asparagus, shiitake mushrooms, leeks, and farm fresh eggs. They have an outstanding cheese selection too, so we got some tasty fontina and the best parmesan I’ve tasted from a market. I was kind of daunted to make this because I’ve never even eaten a frittata, but it turned out to be super easy. You make everything in one pan which makes clean up pretty quick. I was completely won over by this dish – it’s something you can quickly whip up that looks and tastes elegant, yet rustic. It would be a perfect dish for Easter brunch.
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I was always reluctant about cooking seafood as I don’t have a car in San Francisco and I am the type of person who wants to cook something the same day I buy the ingredients. Yes, I know I am so Euro! 
Just a few weeks ago Mollie Stone’s (my new favorite local San Francisco market) opened up on my street. Lucky me! So when I saw these huge, plump FRESH scallops I had to make them!
They were as good as they look. I served them on a bed of local mixed mushrooms that I sauteed with salt, pepper and spring onions. They rocked!
Thanks Mollie Stone’s! PS. Follow them on Twitter! They have awesome Social Media skills!