2 Recipes: California Breakfast Pudding & Sriracha Broccoli With Honey Butter

I thought I’d give you two recipes this morning, since I was feeling indecisive about which recipe to blog. Enjoy!

California Morning Pudding

Adapted from Food and Wine, specifically by Grace Parisi

Have you had chia seeds yet? They’re sort of the kale chips of the online food world right now;­­­ they seem seem to be everywhere. Given their health properties (hello, fiber, protein and omega 3s), rich history and interesting texture, they were bound to show up in my cooking rotation eventually. The seeds become boba or tapioca-like when soaked in liquid (in fact, some just sip them in water as a refreshing drink), but more importantly, they give me an excuse to eat pudding for breakfast.

I call this California Morning Pudding because its toppings: dates, oranges and almonds, are all from my home state. Their contribution to the dish is a layer of acerbic sweetness, which is the just the right way to be woken up on a cold winter morning. Oh, and I hate to oversell you new ingredients here, but Cara Cara oranges are another thing you should seek out if you ever get the chance. They’re the less bitter cousin of grapefruit, who has still inherited that same gorgeous blush.


2 ½ cups unsweetened soy milk

½ cup chia seeds

2 tablespoons of honey

3 Medjool dates, pitted and torn into pieces

1 Cara Cara orange, peeled and sliced (you can sub grapefruit or any other orange)

6 or 7 almonds


Mix together the first 3 ingredients in a quart container (I used a leftover yogurt container). Shake or stir the mixture, cover and let it sit in your refrigerator overnight.

In the morning, give the mixture a good stir. Spoon about a cup or so of the pudding into a bowl and top with the dates, oranges and almonds. The leftover pudding will last for a week.

Broccoli With Sriracha Honey Butter and Toasted Sesame Seeds

I’ve been working from my pantry a lot lately. And if this is “cooking with what you have”, I’m thinking I should do it more often. Honeyed and spicy with just enough fat to add some flavor, this dish is great on its own as well as stirred into a salad or noodles.


1 cup broccoli, steamed in a steam basket or the microwave

generous squirt of Sriracha hot sauce (or more)

1 teaspoon of honey

½ tablespoon of unsalted butter or olive oil

toasted sesame seeds (optional)


Top hot broccoli with the rest of the ingredients, stir and enjoy.


Kale Pesto

find my original article here

It’s impressive what a little blending can do for a vegetable. Kale—the almost-always-

Photo by Karl Kuchs

in-season green with healthful qualities but not always an exciting flavor profile—happens to fall under this category. In this recipe, the green is cooked quickly, then drained and blended with walnuts and hard cheese for something vibrant and flavorful. Not bad for a vegetable with a color that usually says, “meh.” Try this sauce tossed with whole-wheat pasta, drizzled over vegetables or as a spread for crostini. Feel free to substitute the walnuts for whatever you have on hand (almonds, pine nuts, etc.).


  • 1 large bundle of kale stems torn and discarded, any variety
  • 1 oz. walnuts
  • 1 tsp. of crushed red pepper flakes, more to taste
  • 1 tsp. salt
  • 1 clove of garlic
  • 1 oz. parmesan (not grated)
  • 1/4 cup olive oil


Bring a large saucepan of water to a boil. Salt the water and add the kale. Boil the kale for 2–3 minutes or until slightly wilted. Drain and let cool.

While the kale cools, bring a small skillet to medium-low heat. Add the walnuts and red pepper flakes. Let the walnuts toast for around 5–7 minutes or until slightly browned. Remove from heat.

Drop the garlic clove into the food processor or blender. When it’s chopped, turn off the machine and add walnuts/red pepper flake mixture, salt and parmesan. Pulse until the mixture is chopped evenly.

When the kale is cooled, squeeze it with your hands to release as much liquid as possible. Add the kale to the food processor.

Then, with the machine running, drizzle in the oil until the mixture is a thick sauce, about one more minute. Taste the mixture for seasoning, adjusting salt as needed.

Scrape the pesto into a small bowl, and use on pasta, vegetables or crostini. Drizzle leftover pesto with olive oil and cover; it will stay good for 1–2 weeks. Serves 2–4 people, depending on usage.

Chard Ricotta Dumplings With Egg Noodles

Check out my original recipe here

Photo by Karl Kuchs



By now, you’ve likely heard of the Meatless Monday campaign. It’s the decision that everyone from Oprah to Michael Pollan has decided to take on, where a meatless dinner is eaten once a week for health and environmental benefits. Perhaps you’d like to try out the idea but have a hard time thinking of a meal without the traditional plate of big protein, small grain and small vegetable.

Whether or not you care about this way of eating or you’re just trying to enjoy more vegetables, this recipe is a quick way to add some green to your meal: Simply wrap a large leafy green around a filling, and serve it over noodles (or rice, if you prefer). The meal takes minutes to prepare and can easily be tweaked to your preferences; freshly chopped parsley or cilantro would be a nice addition to the ricotta, or perhaps beans and salsa for a Mexican-style dinner.



  • 1 cup of ricotta
  • 1 tablespoon of chives
  • 1 tablespoon of lemon zest (Meyer if you can find it)
  • 1 teaspoon of crushed red pepper flakes
  • 4 leaves of any kind of chard (or other sturdy greens like kale)
  • 8 oz whole-wheat egg noodles
  • 1 tablespoon of butter
  • 1/4 cup of freshly grated Parmesan
  • Finishing salt (or regular salt if that’s what you have)
  • Pepper


Place the ricotta in a small bowl. Chop the chives and place them in the bowl along with the zest, crushed red pepper flakes, salt and pepper to your liking. Mix and set the bowl aside.

Meanwhile, bring a saucepan of water to a boil. Add a generous amount of salt and make your noodles according to the package directions. When the noodles are done, use a slotted spoon to remove them into a strainer (save the boiling water).

Then, put one leaf into the boiling water. Count to 60 and remove with tongs, laying it flat on a clean workspace. Repeat this process with all of the leaves (if you used a big saucepan, you may be able to do two at once). Once all the leaves are cool, make your dumplings.

To make a dumpling, take one leaf and lay it flat on a cutting board. Put one-quarter cup of the ricotta mixture in the center. Bring up the bottom part of the leaf and hold secure with one hand. Then, fold in the right and left sides towards the middle. Roll the bottom upwards until all of the ricotta is covered (do this the same way you would roll a burrito).

Repeat this process with all the leaves until you have four dumplings. Dress the hot pasta with butter and Parmesan, and top with two dumplings per person. Serve with the remaining chard sautéed in garlic and olive oil, or a salad topped with vinegar.

Kiwi Cabbage Salad

Upon coming across this article in a recent issue of Bon Appetit , I decided to bring home a kiwi from the store. Sure, I’d had them before, but really only overly tart versions in breakfast buffets and fruit salads at diners. But when I read you had to let them sit for a little to sweet up a bit, that’s exactly what I did.

This salad is just what I needed to get me through a chilly day in Portland: color, flavor, and healthful ingredients.

Do you ever eat kiwi? If so, how do you eat them?


1 cup of red cabbage, sliced thinly

1/4 of an avocado, diced

1 handful of parsley, chopped

1 kiwi, removed from skin and cut into small pieces


1 tablespoon of canola or other neutral oil

2 teaspoons of white wine vinegar

1 heaping teaspoon of honey


Place all elements of the salad in a small/medium bowl and set aside. Mix dressing ingredients with a fork in a glass, making sure not to add too much vinegar (it might overpower the natural tart of the kiwi). Toss the salad with the dressing, using tongs for even coverage. Season with salt and pepper if you wish. Serves 1.

Ravioli With Sage and Breadcrumbs

Find my published recipe here

There are few things easier—or more delicious—than a bowl of pasta dressed just right. This particular recipe is a little decadent, perhaps more of a weekend meal than an average school night dinner. It would be simple to tweak this in a healthier direction; just simply sub the breadcrumbs and pasta for whole-wheat versions and skip the butter step.

Either way you choose to make it, this meal is special. There is elegance from the sage, and something extremely satisfying from the breadcrumbs. If you’ve never tried pasta with breadcrumbs, you’re in for a treat—it’s extremely simple, but rewarding, because it is reminiscent of a breaded meat dish.

Substantial and satisfying, this dish is a reward to yourself, or simply double it for those you consider good company.


  • 4 ounces stuffed pasta, fresh or frozen (I used cheese ravioli)
  • 1/2 teaspoon of olive oil
  • 4 heaping tablespoons of breadcrumbs
  • 1 teaspoon of unsalted butter
  • 5 leaves of sage, torn into small pieces


Bring a small saucepan to a boil. When bubbles first appear, add salt generously. Add pasta, and if frozen bring to a simmer. If you are using fresh pasta, follow instructions on the package.

Simmer pasta for 4–6 minutes, or until cooked through (taste a piece to check).

Meanwhile, heat a small skillet to medium and add the olive oil. When the oil is warm, add breadcrumbs to the pan. Move the breadcrumbs around in the pan with a spatula for a minute or so, until all the oil is gone and the breadcrumbs are deeper brown color.

Place pasta in a bowl, add butter and mix until melted. Top with the sage leaves and breadcrumbs. Season with salt and pepper and eat immediately. Serves one.

Beet Kale Salad

This recipe is kind of an “everything but the sink” lunch, but the results were tasty and so, so filling. If you don’t like beets, I’m sure you could sub purple potatoes or something equally tasty and starchy.

2 beets
2 tablespoons of freshly minced ginger or powdered ginger (which I used)
1/2 container of Whole Food’s Kale&Sesame Seaweed Salad (from the prepared foods section)
1 egg
1/2 tablespoon toasted sesame oil

1) Preheat oven to 375 degrees. Since beets take forever to bake, it’s good to start this recipe BEFORE you’re hungry for lunch. Or you can always do a little cooking while eating;)
2) Wrap beets in foil, and place in oven. Let bake for 1 hour.
3)Remove beets from oven, drain juices, and let cool.
4) While beets cool, hard boil an egg (drop egg into boiling water and leave in for 10 minutes. Run cool water over when done). Slice the finished egg.
5) Mix the beets and hard boiled egg slices with the kale salad, add the rest of the ingredients. DO NOT salt, Whole Foods does enough of that with this salad.