Broccoli Stem Soup


I believe soup is made in the toppings. Whether it's a dollop of crème fraîche or a handful of roasted nuts, adding something extra to a comforting bowl of soup can make it into a delicious rounded meal. Perfect for lunch. Perfect for dinner. Perfect for breakfast...? (Okay I'm still working on that one). 

I'm all about the toppings in this recipe. Mini-crunchy-spicy-lemony-roasted broccoli bites with some toasted pine nuts? Yes, please. Plus, not having any florets in the soup means you get a much smoother consistency because there aren't tiny broccoli kernels floating around refusing to be blended. AND you don't throw anything away. Every last bit of broccoli gets munched. Great if you're me, terrible if you're my broccoli hating brother. 

This is a pretty simple soup recipe that you can play around with depending on what's in your fridge. Got some carrots? Throw 'em in. My roommate also made a version of this with a head of cauliflower instead of broccoli and it turned out great. 


Preheat the oven to 450F. Cut the stems off the broccoli and set aside. Chop the florets into bite-sized pieces. On a baking tray mix the florets with juice from 1/2 the lemon, a good drizzle of olive oil, chili flakes, salt & pepper. Roast in the oven until crispy, turning half way through (approx. 20 mins total time, but watch them, you want to take them out just before they start to burn).

Dice the onion and garlic and sauté in olive oil on a medium heat. Roughly chop broccoli stems and potato, add these to the pan and season generously with salt & pepper. Sauté briefly then add the vegetable stock (adding more if you prefer a thinner soup). Bring to a boil, then simmer until broccoli stems and potato are tender. 

Remove from the heat and blend until smooth. Add the other 1/2 of the lemon juice and adjust seasoning to taste. In a small pan, gently toast the pine nuts. To serve, ladle soup into bowls and top with crispy broccoli and toasted pine nuts. 


2 heads of broccoli

1 potato 

1 onion 

2 cloves of garlic

3 cups vegetable stock 

1 lemon

pinch of chili flakes

handful of pine nuts

olive oil

salt & pepper


Go To Kale/Quinoa Salad

So there's some serious snow on the ground here.... fortunately my roommate and I are well stocked and are using our snow days to watch as many Oscar nominated films as possible, drink prosecco, play board games, and eat all the cheese. We figured we might be snowed in for a while, so stocked up before the storm and have since made hummus, veggie pizza, a kale, sweet potato, & goat cheese tart, mushroom soup, and three different kinds of pesto (because you can never have too much pesto). 

While all our snow cooking adventures have been fun, it's also nice to have easy fallbacks to make when you feel the need to eat healthily and/or make something quick and simple. Enter the kale/quinoa salad. It's incredibly basic (in every sense of the word) but I love it. 


The kale is raw but the lemon and warm quinoa help relax the leaves so they have a soft texture but keep their fresh flavor. I often make this on Sunday and then take it for lunch throughout the week (it keeps for about a week in the fridge and can be eaten warm or cold). I'll add a dollop of yogurt to this salad or eat it on top of a roasted sweet potato. If I wasn't allergic to eggs, I would probably add a fried egg and call it dinner. 


Rinse and cook the quinoa in a small pan. While the quinoa cooks, tear and wash the kale. In a large bowl, massage the lemon juice into the kale. Finely dice the red onion. 

Add quinoa and red onion to the bowl of kale. Crumble in the goat cheese, pour in the balsamic vinegar and olive oil, and season generously with salt and pepper. Mix vigorously. 


1 cup quinoa 

1 bunch kale

1 small red onion 

1/3 log goat cheese

juice from 1 lemon

good splash of balsamic vinegar 

olive oil 

salt & pepper

Acorn Squash with Almond Sage Pesto


First, important life update, I got some gloves. I think they were meant for boys, but my hands are so small they work great for me. Now not only am I equipped to survive the chilly weather, I'll also be able to make a zillion snowballs on Friday, if we actually do finally get some snow (eeeeeeee)!!  


In the meantime, here's a toasty little winter dish that hits all the right spots. It's kinda fancy, supremely easy, and extra super delicious. I made it one night when I couldn't be bothered going to the grocery store, so had to use things we had lying around the house, plus some sage from the back garden. My roommate and I ate it with farro and it was incredible. I've since made it so many times I've used up all my home grown sage and have been begrudgingly buying sage at the grocery store. 

We usually eat this with some sort of grain (dressed with a little olive oil and lemon) but it works great on it's own as a snack. I bet it would also work well on the side of some chicken or atop a large bowl of pasta? There's a slightly high pesto to squash ratio in this recipe because I really like this pesto (and usually end up eating half of it on crackers while I wait for the squash to cook). 


Preheat the oven to 420F. Cut the squash into segments and remove seeds. In a baking dish, mix the squash with olive oil, maple syrup, balsamic vinegar and season with salt & pepper.

Roast squash in the oven for 30 - 40 minutes or until tender, turning half way through. 

In a small pan on a medium heat, gently toast the almonds. In a food processor, blend the sage, toasted almonds, pecorino, and lemon juice. Pour in the olive oil as you blend. Season with salt & pepper to taste. 



acorn squash

drizzle of maple syrup 

drizzle of balsamic vinegar

1 cup fresh sage

juice from 1 lemon

1/2 cup almonds

1/4 cup grated pecorino/parmesan

1/4 cup olive oil (plus some for the squash)

salt & pepper


Saffron Yogurt with Spinach and Pine Nuts


In my ongoing quest to find savory breakfasts that don't include egg, I've decided it's okay to eat yogurt on toast in the morning. Especially if that yogurt is served warm with spinach, nuts, and saffron. To be fair, you could eat this at any time of day, but it's quick to whip up and involves lots of energy foods so makes for a nice start to the day (and to the year). Hi 2016!    

I'm back at work now and winter has finally arrived in Washington, which means I need a balance between warm cozy foods to keep me alive and healthy January foods to keep me from exploding from all the extra cheese and booze I consumed over the last two weeks. I also need to invest in gloves (how do I not own any gloves)? 


Warm yogurt may seem a little odd, but the saffron makes it almost more like a sauce that goes with the spinach... think of this dish like a tart deconstructed creamed spinach. Or is that weird? Maybe just think of it like a delicious warm winter breakfast. 


Steep the saffron in 3 tbsps warm water and let sit for 5 mins. Remove threads and mix the saffron water into the yogurt. Season lightly with salt.  

Wash and roughly tear/chop the spinach. Heat olive oil in a frying pan and cook the spinach. Once cooked, season with lemon juice, salt and pepper. In a small frying pan, gently toast the pine nuts. 

To assemble, spread yogurt on a plate, top with spinach and pine nuts. Drizzle with olive oil and season with salt and pepper.

(The dish can be eaten at any temperature, but I usually microwave it for 30 seconds before spooning it onto hot buttered toast). 



2 small bunches of spinach 

1/2 cup greek yogurt

few threads of saffron

handful of pine nuts

juice from 1 lemon

olive oil 

salt & pepper



Roasted Potatoes with Herb Yogurt Dip


It wouldn't be (British) Christmas without roasted potatoes. They're crispy golden nuggets of love and I could eat an entire plate of them (which I almost did the moment I'd finished making this recipe...) I head home to Edinburgh tonight, so yesterday I got in the Christmas spirit by drinking an entire bottle of wine and making roast potatoes. I really should've spent the time packing but OH WELL. 


Since I wasn't making a full roast dinner yesterday, I didn't have any gravy to go with the potatoes, so I had to improvise. And, you know what they say, when you're out of gravy.... use yogurt? Okay, maybe no one says that, but they should because my yogurt, herb, créme fraîche concoction was delicious and the creamy dip went excellently with the crispy potatoes. 

For the fluffiest potatoes, you boil 'em and then shake 'em in a pot with some fat. Since my roommate and I have a jar of bacon fat in our fridge (yup), I used a dollop of bacon fat in this recipe but olive oil works great too. Goose or duck fat also work nicely. These are pretty classic tatties, but feel free to spice them up with a little paprika? Or you could finish the whole dish off with some sumac or za'ater? 


Preheat the oven to 450F. Peel and quarter the potatoes. Fill a pot with water, add the potatoes and a pinch of salt, bring to a boil. Boil the potatoes for 10 - 20 minutes or until they just begin to soften.

Drain the pot and add a dollop of bacon fat. Put a lid on the pot and shake vigorously so all the potatoes get coated in fat. Place the potatoes on a roasting tray and season with salt and pepper.

Roast in the oven until golden and crispy (approx. 45 mins), turning every 15 minutes or so. 

For the dip, finely chop the herbs, then mix all the ingredients together. Adjust the flavors to your liking and drizzle with additional olive oil to serve. 

Stuff for the Tatties 

yukon gold potatoes

olive oil/bacon fat

salt & pepper


Stuff for the Dip

big dollop of yogurt

big dollop of créme fraîche

small handful of dill 

few springs of rosemary 

juice from 1/2 a lemon 

olive oil 

salt & pepper 


Salmon, Yogurt, & Honey Tapas

I firmly believe that holiday snacks are the best part of holiday parties. I am a sucker for hors d'oeuvres and around the holidays everyone seems to up their snack game. The thing is, while little onion tarts with gorgonzola and walnuts and terrine of pork, smoked bacon and cranberries sound insane, I am not particularly good and anything involving focus or paying close attention to detail. 

So I need my holiday snacks to be both fancy and super easy to make, which is why these little toasts are great. Pop open a bottle of sparking wine or a real nice craft brew and pass around a plate of these smoked salmon snacks and no one will complain. 

This is a traditional tapas but a little less common this side of the pond. I recommend using the thickest, fullest of fat yogurt you can find (because you don't want it dripping off the toast). I'd also invest in some nice wild salmon and raw honey, you won't regret the amazing flavors plus it's the perfect season to splurge. 


Slice and toast the baguette. Wait for the toast to cool slightly and gently spread a dollop of yogurt onto each toast. 

Top with slice of smoked salmon and drizzle lightly with honey. Season with lots of black pepper and a dash of salt. 



smoked salmon

greek yogurt


salt & pepper