Disclosure: Compensation was provided by Odwalla via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Odwalla.

One of the things that I love most about living in California is that, no matter where you look, there is some sort of urban garden popping up on every corner. Some of these are intended, while others are just part of the landscape. Families may have one or more avocado, orange, tangerine, lemon, lime and grapefruit trees, in addition to rosemary shrubbery lining the yard and mint growing wild if it is not contained. When I lived in various states along the East coast, I never noticed this immediate access to food–so close that you could theoretically reach out the window to grab it. Since my initial arrival to Southern California, I have become even more in tune with  the fact that many do not have the same access to these types of fresh ingredients in their back yards or grocery stores. I heard the term “food justice” bouncing around, along with “urban farming” and “urban agriculture”. I realized hunger and availability of healthy food options is lacking in certain part of the United States, in addition to the fact that all of this begins with trees and their importance to the natural cycle of creation, sustainability, fertile soil and so many other things. When Odwalla announced their Plant a Tree program, it was the perfect time to join in and explain their goals.

Hopefully, you noticed the digital tree above. It’s a little scraggly guy, but he’s representative of the orange trees that are all over California. He’s a pillar of the type of backyard garden Amir and I would love to have at our respective homes one day–bursting with fruit, full of life. He’s also a shining reminder that simple foods from the Earth are just as delicious as an ornate meal, and they are easy for almost anyone to access. I’ll be honest…I have taken an orange or lemon off a neighbor’s overflowing tree. They shared with kindness and love, and it was a gracious and community-oriented gesture to share excess with someone else. That desire to share food with any and everyone is indicative of our culture’s love for “breaking bread” with others. It all began with a tree. In the last couple of years, I have volunteered with the Social Justice Learning Institute’s 100 Seeds of Change effort to build 100 gardens in Inglewood, CA and also foster healthy and active living through cooking and planting. I enjoy documenting those monthly events through a separate blog, so attendees can have access to new recipes and techniques. For me, that is my way of breaking bread with members of the community.

Working with the Social Justice Learning Institute’s 100 Seeds of Change

Odwalla is partnering with The Nature Conservancy’s All Hands on Earth initiative to plant up to 100,000 trees across America! If you go to the Odwalla Plant a Tree page, you can make a digital tree of your own. Each tree completed by you will result in a $1 donation to The Nature Conservancy on behalf of Odwalla. The best part is that the tree will be planted in your name, so somewhere across this country, there will be a tree dedicated to your donation. On top of that, there is the chance to win the grand prize–a $10,000 gift card and a year’s worth of Odwalla drinks and bars. You probably have your own way of planting seeds of change within your community, whether it be in real life or online. Keep up with the good work! Seeds blossom and eventually lead to full improvements.

Here is a quick word from Odwalla with more details about the project:
Between March 20, 2013 and May 31, 2013, Odwalla will contribute $1 for each tree you create to The Nature Conservancy for the planting of trees– no less than $75,000 and up to $100,000. The mission of The Nature Conservancy is to conserve the land and waters on which all life depends. More information about the Conservancy is available by mail at 4245 N. Fairfax Drive, Arlington, Virginia 22203, by phone at (800) 628-6860 or at www.nature.org.

This installment of our Guest Test Kitchen features a friend of mine from the professional food world. I first met her during a season working behind the scenes of a cooking show. It was only a couple of seasons, but we definitely connected over that experience, our love for food and fun extracurricular activities outside of the kitchen. One day, I’d love for her to make Amir and me her garlic, goat cheese and balsamic vinegar tart. I think it would be a perfect way to start a meal that finishes with the dessert she will share today. Enjoy this chocolatey treat from my friend Tara!

Hey Chrystal and Amir!

Thanks for having me! And yes, the trained chef picked the recipe with only 3 ingredients to share on your site. But! But, it’s damned good chocolate mousse. Chrystal and I met working together on food sets, and I think she’ll agree that the LAST thing you want to do after fussing over food all day is make something with eighty steps for no reason. And, really, this chocolate mousse is everything I want food to be: high quality, fatty, and simple. My feeling is, I work out a lot and a little bit of real fat isn’t going to kill me. Also, I literally subscribed to GQ magazine for a year in 2009 only because I enjoy their food writing so much. Those guys are on the same page as me on the whole quality not quantity thing. Anyway, I made this for my parents and grandparents, so I put the mousse in teacups to be cutesy and retro. Definitely make this mousse the day before a dinner party and feel impressive without very much effort.

Chocolate Mousse (Recipe from GQ magazine circa 2009) - Makes 4 generous or 6 reasonable servings

7-8 ounces 50-60% chocolate (from two 3.5 or 4 ounce bars), broken into chunks
6 eggs, separated into whites and yolks
1/2-1 teaspoon fine sea salt

1. Fill a saucepan with an inch of water water and bring to a simmer. Throw chocolate in a heat safe bowl (which fits snuggly over sauce pan without touching water), and melt chocolate, stirring occasionally. Remove bowl from sauce pan, and let cool 5 minutes. Stir in yolks.

2. Whip whites and salt until stiff peaks form with a stand mixer, hand mixer, or whisk–whichever you please.

3. Fold whites into chocolate in thirds, just until combined. Pour into desired serving dishes, cover, and refrigerate until firm, at least 3 hours. Optional: garnish with raspberries or crème chantilly (whipped heavy cream + powdered sugar + splash real vanilla extract).

Tara O’Reilly
tarable.oreilly@gmail.com
Instagram: @taratoor

Click HERE for the printable recipe.

It is always great when we can sit back and feature a guest post from a fellow food enthusiast. This is actually the first of two posts for the month. Today, travel writer and food lover Kendra Thornton shares a gluten-free cookie recipe. If you search around for Kendra online, you’ll find that she does not have a food blog, but she has submitted several guest postings for other bloggers. Her recipes tend to be inspired by travels, and both Amir and I understand what it is like to keep the memory of a great meal or snack in your back pocket until you return home. It is always nice to relive a vacation through food. This time, Kendra’s gluten-free dessert is a tribute to one of her trips to Walt Disney World.

Delicious Gluten-Free Chocolate Chip Cookies for a Spring Treat!

I’ve been especially blessed throughout my life to enjoy traveling to a variety of places where I’ve met wonderful people and indulged in many amazing and diverse foods. Recently, on a trip to Walt Disney World Resort with family and friends, I learned that travel isn’t as easy for some people as it is for me. Those with food allergies often have difficulty finding food they can eat while away from home. Fortunately, Walt Disney World Resort is famous for accommodating individuals with food allergies and sensitivities.

While there, I discovered a great little bakery in Disney World that serves the most amazing gluten-free cookies. Now that I am beginning to understand the difficulties of those with food allergies, this secret was too good not to share. Before heading home, I got some insider information from the Main Street Bakery. Since returning home to Chicago, my family and I have enjoyed these chocolate-chip cookies many times. I hope you do too.

Of course, a trip to Walt Disney World is worth the time and money, but you don’t have to wait for that opportunity to enjoy these gluten-free goodies. I hope you and your family enjoy them as much as my family and I have!

Gluten-Free Chocolate Chip Cookies (Recipe by Main Street Bakery) – Approximately 18 – 22 cookies

Ingredients:
5 tablespoons unsalted butter, melted and cooled
3/4 cup brown sugar, packed
1/4 teaspoon kosher salt
2 eggs, beaten
2 cups certified gluten-free oats
5 ounces semi-sweet chocolate chips

Directions:

Preheat the oven to 350 Fahrenheit. Prepare a rimmed cookie sheet by lining it with parchment paper. In a large mixing bowl, combine butter, sugar and salt. Mix well. Add eggs and stir into mixture. Slowly add oats while continuing to stir ingredients. Dough should be soft but thick in consistency. Finally, add chocolate chips. Using a tablespoon or cookie dough scoop, drop small balls of dough about one and a half inches apart onto the prepared cookie sheet. Place in freezer for five minutes. Bake in preheated oven for about 12 minutes or until mostly set. Remove and allow cooling on the cookie sheet until fully set, at least 10 minutes, so they will hold together.

Kendra Thornton: Travel advocate, TV spokesperson, PR businesswoman, proud wife and mama of 3. I am a long time travel expert who has been packing my bags and traveling the world since I was 3 months old! I’ve found my utmost desire in life is right here in my own home. This last post was inspired by my latest trip to Orlando at the Walt Disney World Resort for “Duo Dishes!” I have mixed my excitement for travel by bringing the taste of authentic cuisine to my own home with some of my unique recipes. Enjoy!

Click HERE for the printable recipe.

It seems the last several weeks have had their share of indulgent meals, so I was craving something easy and light to help even things out. That’s when I remembered a health tip a fitness instructor told me years ago. She said an easy way to add a nutritional punch to any smoothie is to replace the ice cubes with frozen broccoli. Broccoli? In a smoothie? I imagine we had the same reaction to that suggestion: “ew, gross!” She swore you cannot taste the broccoli, and you get the same texture as if ice were used. Chrystal and I are always on the hunt for new cooking tricks and easy food tips, especially when it comes to healthy eating. I gave it some more thought, and my curiosity started to outweigh my dubious feelings. Can’t taste the broccoli, huh? Guess there’s only one way to find out!

I threw this smoothie together based on what was in my freezer as a healthy kick-start to the day. After tasting the finished drink, I was elated. She was right! You couldn’t detect any hint of vegetables in the mix, just the sweet fruit and touch of richness the coconut provided. Adjust the amount water you may need based on the strength of your blender. No Vitamix here, so I ended up adding in half a cup of water to get that perfect, smooth texture. Definitely use fresh fruits if you’d like, but this trick only works with broccoli chunks that are frozen. Try it for yourself in your next homemade smoothie. An extra shot of fiber and vitamin C–and a plethora of other healthy goods from the this green superfood–never hurt anybody. Your taste buds won’t know the difference!

Blueberry Peach Smoothie – Serves about 4
1 cup frozen blueberries, about 4 ounces
1 cup frozen peach slices, about 2 ounces
1 cup frozen chopped broccoli, about 4 ounces
2 tablespoons honey
2 tablespoons protein powder
2 cups almond milk
1/2 cup coconut milk
1/2 cup water

Process all ingredients in a blender until completely smooth. Add more water if needed to reach desired consistency. Serve immediately.

Click HERE for printable recipe.

Courtesy of Bibigo

Los Angeles does not suffer from a lack of diverse food offerings, so it should come as no surprise that Korean fast casual and casual sit-down restaurants are nestled in several pockets all over town. Bibigo is the spawn of a company that has manufactured and distributed Korean products for decades, and now the eatery is a place to sit down and enjoy fresh, authentic dishes. According to Bibigo, the idea of ‘bibim’ “reflects the Korean value of a collective lifestyle, where good fortune is shared, and new things are embraced.” Take this as a lofty suggestion for life in general, then apply it to a meal with friends if you venture to Bibigo.

Just a couple of weeks ago, the Beverly Hills location celebrated it’s one-year anniversary, and each SoCal store offered the signature bibimbap dish for just $5 during lunch. That deal may be over, but here’s what you can expect if you take a trip to Bibigo.

The cocktail menu was the first place to start. The….were top choices were the Korea-a-Pear Cocktail with gin and soju. Sweet, yes, but not too sweet. The Seafood Pancake was fantastic–a jumble of fat, pink shrimp, squid and veggies held together with a bit of eggs and flour, no doubt, to form pan-fried appetizers. There is a very easy recipe for this dish online the restaurant’s site, so check that out if you’re hungry. We also have a recipe somewhat similar to this one, but it is of Japanese descent. If you’re familiar with Japanese okonomiyaki, you may recognize a few of the likenesses and differences. The lighter texture of this Korean Seafood Pancake, Pajeon, was a great introduction to the meal.

Thes traditional bibimbap served in a sizzling stone pot arrived  steaming and spitting, preparing us for an interactive course meant to speak to our personal preference of sweet, salty, slightly sour or spicy with sauces and pastes nearby. If you’re sharing a pot with me, we’ll have to dabble in the spice with a dash of sweet or sour. I love a really flavorful mixture. And don’t forget to delicately push through the wobbling egg yolk on top. Once it slides down the sharp, craggy edges of the bean sprouts, rice, meat and vegetables. It will look quickly if it hits the heat of the walls or bowl of the stone, but the rest will remain just loose enough to provide body to whatever sauce mixture you create. Selfishly order one for yourself, or grab a few different bowls and experiment with the sauce offerings. It is an experience in itself to pass and share these dishes. And definitely go for the option of black rice. You’ll know why when you taste it.

Something should definitely be said for the Sut Bulgogi that we ate. The chargrilled beef is toss in a pineapple sauce that provides sweetness. A smattering of peppers and mushrooms surrounded the meat mound. Because everyone needs a minute handful of veggies to balance a big plate of beef. As for green vegetables, the Golden Garlic Brussels Sprouts were demolished at either end of the table. They were delivered to a table of folks greedily looking forward to fiber in with Korean flair. We poked through plates of sprouts, dodging firey hot peppers, while instead chopstick tips to green buds, mini zucchini, prunes and garlic, of course.

Consumed, but not pictured, we shared plates of Braised Short Ribs, Galbijiim, that, as Amir likes to say, fell apart as soon as we looked at it. The hearty meat fainted away from the thick bones. Whenever people dare to lick their sticky fingers amongst a crowd of professional acquaintances, you know it’s good. Most of our Buckwheat Noodles bowls were empty as well. These slippery, long guys may be difficult to eat with chopsticks, but keep it neat folks! Suck those wiggly suckers up, then grab a piece of grilled chicken or pickled radishes and cucumber. The wasabi soy sauce brings all of those flavors together well.

The sweet tooth must be satisfied at all costs. No matter what. We had four desserts dropped at our table, and these were the top two winners. Although the desserts are not truly authentic, they were delicious, and the parfait does harken to a very traditional flavor. The Korean Sweet Pancake is dotted with fresh raspberries and topped with a big scoop of vanilla ice cream. Once the fork cracks through the sweet crust of the dough, scramble to grab a berry with each forkful. As for the parfait, the key is reaching down through the superfluous whipped cream and vanilla ice cream to the layer of omija syrup. Apparently, folks refer to omija as a “five flavor” fruit because it hits on so many different notes. These two desserts were just enough to satisfy a craving after a huge meal.

Beverly Hills is one location of course, but you can venture Westwood or Century City to get your fix. The Valley and Eastside could definitely use one of these in the neighborhood. All we can hope is that they heed the request.

Bibigo
225 South Beverly Drive
Beverly Hills, CA 90212
(310) 275-0011

http://www.bibigo.com

Disclaimer: We were offered an opportunity to sample several items on the menu courtesy of Bibigo and Wagstaff Worldwide. Each guests at the media dinner also received a package with Bibigo products and a gift card. All opinions expressed here are our own.

Meet Tonya! She’s a good friend and co-worker of Amir’s, as well as an avid vegetarian. In this Test Kitchen, she shares with us a no-fail, simple vegetable stew that will be sure to win over fellow vegetarians and meat eaters alike. This vibrant, healthy dish comes to us just in time for Spring!

“I first came across the Kentucky Bean and Vegetable Stew in the American Medical Association’s Family Health Cookbook. I’ll admit I purchased the book in the mega discount bin at the bookstore. But, I’ve grown to love this “can’t go wrong” stew for many reasons – chief among them, the colors!

I’ve made this many times and never the same way. Early on, I replaced the lima beans for edamame and now tend towards this option, as I find it more readily available. I don’t like cooked carrots, so I’ve never made it with them; though, it has been against my husband’s will. I’ve done the stew without both the potatoes and the okra, and yet the flavor has never suffered. It really is a “can’t go wrong” recipe.

Kentucky Bean Stew – Serves 6
1 tablespoon vegetable oil
1 tablespoon butter
1 medium-large onion, chopped
3 garlic cloves, finely chopped
1 tablespoon all-purpose flour
2 cups chicken -or- vegetable broth
1/2 pound red-skinned potatoes, diced
1 carrot, peeled and sliced (optional)
1 package (10 ounces) frozen baby lima beans
-or- frozen shelled soy beans
2 teaspoons dried thyme
1 teaspoon dried sage
1 can (14 to 16 ounces) stewed tomatoes with juice
1 cup frozen, fresh, or canned corn kernels
1 cup fresh or frozen sliced okra
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons cider vinegar
1/2 teaspoon liquid hot pepper sauce
Parsley for decoration (optional)

1.  Over medium heat, melt the butter with the oil in a large skillet or dutch oven.  Add the onion.  Cook until softened, for about 5 minutes.  Add the garlic and cook for about a minute, stirring frequently.  Stir in the flour and cook until foamy and lightly browned, about 3 minutes.  Gradually whisk in the broth and stir until the sauce comes to a boil and thickens.
2.  Add the potatoes, carrots (optional – I don’t like them, so maybe you shouldn’t), lima beans (or my preferred edamame), thyme and sage.  Cover and heat for 10 minutes.
3.  Uncover and stir in the tomatoes, corn, and okra.  Let simmer for 15 minutes, stirring occasionally.  Adjust the liquid, if necessary, to achieve a stew-like consistency.
4.  Stir in brown sugar, Worcestershire sauce, vinegar, and hot pepper sauce.
5.  Recover and cook another 10 minutes or until the potatoes are thoroughly cooked.
6.  Sprinkle with parsley, if you really like it.  (I never have.  But, if you love parsley, I would never want to stand in the way.)

Enjoy!”

Click HERE for printable recipe.

When people find out that Amir and I love to cook, one of the first questions is “What’s your specialty?” Does anyone else find this one hard to answer? Most of us in the food blogging community dabble in a bit of this and that, so it can be difficult to say that your blog falls into one genre. We love exploring various ethnic foods–mostly for the challenge, but also as a way to expand our range of techniques, ingredients and tools. We also love desserts. There is a fat sweet tooth in both of our mouths. If I had to choose another category that excites us, it would be our version of Southern Californian food. That would be a mix of our Southern favorites with Californian flavors. Today’s recipe fits the bill, and it features ingredients from this month’s KitchenPLAY sponsors–Avocados From Mexico and Jarlsberg USA.

Grits, grits, grits. They are a breakfast favorite in the South. You will find them on almost any local eateries menu, and of course, they are an integral piece of the weekend’s morning meal puzzle. My mother’s mother would make grits just about any morning that I happened to be at her home. Her method was simple and quick. White grits cooked in water with salt, pepper and butter. The addition of shredded cheddar cheese was possible, but it was a rare thing for me to do. There was a time that I found myself rolling my eyes at the idea of having grits (again!), but now there is something comforting and reassuring to her expected routine. It wasn’t until I made my way to North Carolina that I had my first bowl of grits with a prime topper–shrimp. Shrimp and grits changed my life. That may sound dramatic, but we all know how we feel when a nostalgic dish is hit with a unique twist.

Now that we’ve reviewed the Southern element of this breakfast recipe, let’s talk about the West coast piece. Avocados! Amir grew up eating avocados in the form of guacamole, and he had his first plain ‘ol avo when he moved to L.A. in 2005. My first avocado experience in all of life happened in 2005 also. That sounds odd to many, but after living in the South and also the Northeast, for most of my life, it was rare to find avocados in the foods that I ate. My first avocado was in a salad, and there was something about the soft, buttery texture that intrigued me. Little by little, my body demanded more avocados, and I ate them on sandwiches, burgers, omelettes, tacos, burritos, etc. Let’s not forget guacamole. It is a mandatory item at just about any party, and if it’s there, I will find it. It’s that serious.

Amir and I have an interesting connection to Avocados From Mexico, and that is why this is a fun return to a familiar playground. In 2011, we participated in the Avocado Takedown, and our recipe for Mini BLTA Whoopie Pies came together thanks to the little green gems from Mexico. Our neighboring country to the South is the largest producer of avocados, and word has it that Mexico is also the home of the very first grown avocado in the world. That’s a great feat to boast. With Mexico pretty much next door, we have a constant import of avocados coming in to all of our grocery stores. We can have avocados any time of the year really, and that means we can eat them for any sort of meal..even breakfast!

The combination of grits and avocados did not come to mind immediately, but the fit felt natural. Creamy grits, creamy avocados–why not? Grandma may have always used white grits, but this recipe features fine yellow cornmeal. This version of grits is more in line with the old-school cornmeal mush that has been consumed since the days of the American Indians. It was a popular breakfast or supper dish for Civil War soldiers and travelers along America’s frontiers, as well as settled families in the late 1800s. Because of its ability to set into a solid consistency once cooled, the cornmeal mush would be chilled, sliced, fried and served with milk, sugar and syrup for another type of breakfast dish. If you’re having a hard time imagining what this cornmeal could possibly look like, think about polenta. Oh yes, they are oh so similar. This recipe will work with your favorite type of grits–coarse or finely ground, yellow, blue or white.

With cooked cornmeal in the pot, it was time to give the final dish some punch. Adding chorizo to the mix was the next step. We used Mexican chorizo, which has a beautiful salty quality as well as a slightly crumbly texture and, of course, fat. The flavor of the chorizo would be perfect with the fresh avocados. Not just avocados, though. Roasted poblano peppers and tomatillos, lime juice and jalapeno peppers, along with the avocados, would create a mildly smoky guacamole. We did not forget the cheese though! Jarlsberg Lite is a very flavorful cheese, despite the fact that it has less fat and calories than his brethren. It is light and nutty, which seemed appropriate for the grits. I may not have been the type of girl to add cheese to my grits back in the day, but in my later years of life, I am more than happy to do so. Once the grits are topped with chorizo and guacamole, you may not miss the idea of those shrimp. When the South meets the West coast, there is no telling what delicious dish will end up on the table.

Now that you’ve seen how we play with our avocados for breakfast, what are you thinking you could do with them? We’d love to know how you see avocados in a new light, and so would Avocados from Mexico! Enter the Avocados From Mexico sweepstakes, and enter for your chance to win $2000 worth of cookware and other prizes, including free groceries. Everyone out there could use free groceries these days. There are more than 500 prizes available, which means your chance of winning a little something is pretty good. But only if you enter. The sweepstakes ends April 14, 2013 at 11:59 pm PST. Time is a-tickin’! In the meantime, check out the Avocados From Mexico Facebook page for more information and recipes.

Finally, be sure to register for the KitchenPLAY Twitter party and treasure hunt on April 16, 2013 at 7:00 pm EST. Use the hashtag #BreakfastDuos to follow along and participate, and make a note of this clue that will help you win a prize during the chat: The original Jarlsberg is based upon a secret Norwegian recipe from 1956. Good luck!

Cheese Grits with Chorizo and Roasted Tomatillo, Poblano Pepper and Avocado Guacamole – Serves 2 to 4
Salsa
1/3 pound tomatillos, chopped
2 large avocados, halved and pitted
2 tablespoons grapeseed oil, divided
1 large poblano pepper, roasted, peeled, seeded and chopped
1/2 bunch scallions, finely chopped
1/2 jalapeño pepper, seeded and minced
1/4 cup fresh cilantro, roughly chopped
Zest and juice of 1 lime
1/2 teaspoon kosher salt

1. Evenly spread the tomatillos over a foil-lined baking sheet. Drizzle 1 tablespoon of grapeseed oil over the tomatillos and toss well to coat. Roast in a preheated oven at 350 degrees for 15 minutes. Remove from the oven, and add the avocados to the sheet tray, cut-side down. Continue cooking for another 15 minutes, then remove from the oven and transfer to a bowl.

2. Add the poblano peppers, scallions, serrano pepper, cilantro, lime zest and juice, salt and remaining olive oil to the bowl. Toss well, then mash to incorporate all of the flavors. Eat immediately, or store in an airtight container.

Grits
1 tablespoon grapeseed oil
1/4 cup red onion, diced
1/2 pound pork chorizo
2 cups vegetable broth
1 tablespoon kosher salt
2/3 cup yellow cornmeal
2 tablespoons unsalted butter, at room temperature
1/3 cup diced Jarlsberg Lite cheese
Sour cream, optional

1. In a medium saute pan, heat the grapeseed oil over a medium high flame. Add the onions and cook for 7-9 minutes. Once translucent and soft, add the chorizo to the pan and cook until done, approximately 7-8 minutes. Transfer to a small bowl and set aside, saving the pan.

2. Pour the vegetable broth into a medium sauce pan and bring to a boil. Add the salt, and slowly stream in the cornmeal, whisking all the while to prevent lumps. Continue whisking while the cornmeal cooks for 2 minutes.

3. Drop in the butter, and once it melts, whisk in the cheese. Remove the pan from heat.

4. Serve topped with the mix of onions and chorizo and the warm guacamole.

Click HERE for the printable recipe.

Disclaimer: We participated in the KitchenPLAY Breakfast Duos program in exchange for compensation, but all opinions are our own.

As Tastemakers for Alexia Foods, we were recently given the opportunity to host a dinner party of our chosing. So far this year, we have featured a farm tour and Q&A with potato farmers who grow a variety of crops that give life to Alexia products. We’ve also hosted a giveaway or two, as well as shared a few recipes featuring goods from Alexia. But let’s get back to this special dinner party. We brainstormed ideas that would highlight several Alexia products in interesting and new ways. And somehow, we landed on beer! We would throw a beer tasting dinner party.

In order to showcase as many Alexia products, and beers, as possible, we opted to serve a five-course meal to a group of our closest friends, pairing each dish with a complementary beer selection. Of course, in true Duo Dishes fashion, this dinner party became larger and larger as we got closer to the date. What first started out as an intimate gathering of four in one of our quaint dining rooms somehow morphed into an elaborate party of 12 in the California mountains of Big Bear during a birthday weekend retreat. We were shacked up in a mountain cabin that boasted a large, fully stocked kitchen.

With local microbreweries regularly opening their doors, we thought it would be a great idea to showcase Southern California beers in the pairing dinner. Chrystal and I, though beer enthusiasts, are not brewing experts. Our friends at Bent Elbow Brews would offer their guidance and expertise with the beer pairings, in addition to supplying brews of their own throughout the weekend.

Weeks of planning, dozens of emails, and several shopping trips later, we were ready to tackle this challenge in pulling off another ambitious culinary feat. When it finally came time to make it all happen, we stationed ourselves in the kitchen, slicing and dicing our way through the afternoon. Like us, we hope you tie on your aprons and prepare yourself for one tipsy excursion.

We decided to begin the meal with something light and simple. A fresh salad seemed like a great starter to kick things off. Chrystal suggested turning Alexia’s Whole Grain Rolls into croutons and create a panzanella salad with seasonal veggies and a zesty homemade dressing. We tossed together asparagus, chunks of cucumbers, parsley leaves, and roasted kale to form a sturdy base. Next, thin slices of radishes and scallions entered the mix, adding an extra bite to the salad. A slightly sweet lemon caper vinaigrette wrapped it all together, with the whole grain croutons adding a necessary crunch.

The Original Firemans Brew, which is based here in Los Angeles county, has a Blonde Beer that would pair perfectly with the salad. This golden lager style beer balances light malt flavors with just the right amount of hops for a crsip, clean finish. Refreshingly smooth and lightly sweet, the blonde ale proved to be an excellent start to this culinary adventure.

If you peruse your local Farmer’s Market this time of year, you may stumble upon watermelon radishes. They have a very similar taste to conventional radishes but have a light green outer skin with a bright pinkish interior–not unlike a watermelon, hence the name. We originally aimed to use these special radishes just to mix things up, but these little guys eluded us during our shopping. If you can find them, they make for a colorful swap. Of course, feel free to add in or leave out any veggies of your choice in your own version.

Spring Green Panzanella with Lemon Caper Vinaigrette – Serves 8 to 10
Dressing
2 tablespoons capers, rinsed
Zest and juice of 2 lemons
1/4 cup Dijon mustard
1/4 cup honey
1 1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

1. Pour the capers, lemon zest and juice, mustard and honey into the bowl of a food processor. Blend until combined.

2. Slowly drizzle the olive oil into the food processor’s chute and blend until smooth. Season with salt and pepper.

3. Pour the dressing into an airtight container and set aside.

Salad
12 ounces Alexia Foods Whole Grain Rolls, baked
1 pound asparagus, blanched and cut into 1″ pieces
1 pound kale leaves, roughly torn
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bunch scallions, chopped
8 radishes, thinly sliced
2 Persian cucumbers, chopped
1/2 cup fresh parsley leaves
1/4 cup fresh grated parmesan cheese

1. Roughly tear the rolls into medium-sized chunks and spread over a baking sheet. Slide the sheet into a preheated oven at 350 degrees and bake for another 15 minutes. Remove from the oven and allow to cool. Turn the oven up to 400 degrees.

2. Spread the kale leaves over a separate baking sheet and drizzle with olive oil. Season with the salt and pepper. Toss to coat and slide into the oven. Roast the kale leaves for 15 minutes, stirring halfway through, then remove from the oven.

3. In a large salad bowl, toss the chunks of bread with the warm kale leaves, scallions, radishes, cucumbers and parsley. Drizzle 1/3 of the dressing over the salad and toss well to combine. Serve the salad with the remaining dressing on the side.

After the introductory salad course, we thought a seafood dish of some kind would be an excellent next stop. At first I recommended we make a slider using one of Alexia’s many artisan breads. That’s when Chrystal suggested we revamp one of our old recipes. Awhile back, we created a shrimp and crab cake that we served as a burger with grits fries. It was her brilliant idea to re-purpose that burger recipe into these single-serving sliders. We whipped up a yogurt-based avocado spread and topped the seafood cake with some greens and roasted bell peppers. The soft and fluffy Artisan Ciabatta Rolls would serve as the buns.

When we first made this recipe, we used a seafood seasoning packet that was gifted to us from a friend. That particular spice blend happened to be salt-free. Fresh out of that seasoning package this time around, we used some Old Bay since it was nearby.  If you do use Old Bay in your version, note that it is not salt-free. Do reduce the amount of salt you add to the seafood mixture, as not to over-season the patties.

We paired the slider with a brown ale from L.A.’s Golden Road Brewing called “Get Up Offa That Brown”–yep, that’s the name of the beer. This brew is an English-style brown ale crafted with traces of smoked malts. As the beer sits and warms to room temperature, the smokey flavors become more and more pronounced to the taste buds. That trace of smokiness was highlighted even more by the array of spices dancing around each seafood patty. Though this brown ale boasted a stronger flavor of malts and hops than the first selection, it still provided a refreshing, clean finish with little bitterness and a slight hint of sweetness.

Shrimp and Crab Sliders with Avocado Spread – Makes 12 sliders
18 ounces Alexia Foods Artisan Ciabatta Rolls, baked and sliced
1 yellow bell pepper, roasted with skin removed then cut into thin strips
1 red bell pepper, roasted with skin removed then cut into thin strips
4 ounces fresh mixed greens

Shrimp and Crab Patties
1 1/2 cups large shrimp, cleaned, peeled and chopped
1 1/2 cups fresh crab meat
Zest and juice of 1 lemon
1 teaspoon Tabasco sauce
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 jalapeno, deseeded and minced
1 medium onion, chopped
4 tablespoons fresh parsley, chopped
1/2 teaspoon white pepper
1 1/2 teaspoons kosher salt
1/3 cup panko crumbs
1 egg, lightly whisked
1 1/2 cups bread crumbs
2 tablespoons seafood seasoning (such as River Road seasoning)
2 tablespoons unsalted butter, optional

1. In a large bowl, carefully mix all of the ingredients except the breadcrumbs, seafood seasoning and butter. Form into 8 patties and set on a baking sheet. Chill for an hour.

2. In a small bowl, whisk together the bread crumbs and seafood seasoning. Once the patties have chilled, cover all sides of the patties with the bread crumb mixture and lay on a separate baking sheet. Bake in an oven preheated to 375 degrees for 15-20 minutes, flipping once.

Avocado Spread
1 ripe avocado, mashed
1/2 cup plain Greek yogurt
2 tablespoons mayo
1 serrano chili pepper, deseeded and minced
2 tablespoons scallions, chopped
Juice of 1 lemon
1/4 teaspoon salt, or to taste

In a medium mixing bowl, blend all ingredients until well combined, forming a smooth paste.

Assemble sliders by sandwiching crab patties in Artisan Ciabatta Rolls, topping with mixed greens, roasted bell peppers, and avocado spread.

Our next course features an amber ale from Big Bear Mountain Brewery. The moment I learned Big Bear boasted a brewery of their own I knew we would have to include one of their brews. Their Red Ant Hill Red Amber ended up as the winner. With this selection, we kicked up the malty flavors and “hopiness” just a touch. Smooth with a rich copper color, we thought this very easy and drinkable beer would pair well with our most cheesy, and arguable, heaviest dish, the Potato Puffs and Linguica Casserole.

At this point in the meal, this course became the runaway favorite from the very first bites and sips. Alexia’s seasoned potato puffs melted into a river of creamy Monterey Jack cheese sauce mixed with ever-so-slightly spicy Portuguese linguica sausage. The fennel and leeks added their own savory boost to each forkful. This one is a must-have for any fan of macaroni and cheese, Midwestern party potatoes, or even tater tots. The amber ale was bold enough to shine through the mild Monterey Jack cheese but light enough to let the other strong flavors in the casserole to break out. The beer and cheesy casserole complemented each other better than we could have hoped.

Potato Puffs and Linguica Casserole – Serves 8
42 ounces Alexia Foods Crispy Seasoned Potato Puffs
1 tablespoon olive oil
2 large leeks, white and light green part of the stalk, thinly sliced and washed
1 medium fennel bulb, trimmed and thinly sliced
4 tablespoons unsalted butter, at room temperature
1/4 cup flour
1 1/2 cups milk
1 cup heavy cream
12 ounces Monterey Jack cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
12 ounces linguica, sliced
Fresh chopped parsley, optional

1. Spread the potato puffs over the bottom of a 9″x13″ casserole dish. Bake according to package directions. Remove from the oven to cool, but do not take the puffs out of the dish. Reduce the oven to 375 degrees.

2. In a large sauce pan, heat olive oil over a medium high flame. Add the leeks and fennel, coating in the oil. Cook for approximately 15 minutes, stirring as necessary to prevent burning, until the leeks and fennel soften and just begin to brown.

3. Add the butter and flour to the sauce pan, stirring to form a paste. Reduce the heat to medium low and continue stirring for 1-2 minutes.

4. Slowly pour in the milk and cream, increase the heat to medium high and cook, stirring all the while, until the mixture just begins to simmer. Stir in the cheese and remove from heat. Season with the salt and pepper.

5. Add the sliced linguica to the potato puffs and toss to incorporate evenly. Pour the cheese sauce on top and spread it over the potatoes and sausage. Bake for 30-35 minutes or until the cheese begins to brown. Garnish with parsley, if desired.

Alexia’s potato and veggie sautés stood out to us from the moment we read about them. We knew we wanted to create a dish that incorporated one of their varieties. We thought the red potato, portabella, green bean and onion sauté would be the perfect base for a quiche.

Our original idea was to make mini, bite-sized quiches from the sautés. I bought pre-made, frozen phyllo dough shells that would get the job done. Once the cheesy custard base was all mixed together and the Alexia sauté was ready and resting on the stove, Chrystal and I looked over at each other, then looked down to the package of shells waiting on the counter, then back at each other. The perplexed, worried look in her eyes matched precisely what I was thinking: there was no way the custard base would fit in these cute, little shells! With no time to whip up a pie crust, we improvised and decided one large crust-less quiche would have to do. Thankfully, it came together in the end like we planned it that way all along.

This time, we wanted a beer that contrasted with its food pairing more than the previous course may have. With the light, fluffiness of the cooked eggs and the overall simple flavors in the quiche, we chose a brew with more of a punch. The Firemen’s Brew Brunette Beer had just that. It’s a full-bodied German Doublebock crafted with imported hops and chocolate malts for a rich, bold flavor similar to a dark stout in body and taste. Though it does pack a strong punch, this brew leaves a smooth finish, making it an easy-drinking beverage to round out the savory portion of the dinner party.

Potato and Veggie Crustless Quiche – Serves 8
1 1/2 tablespoons olive oil, divided
12 ounces Alexia Sauté Reds with Portabella Mushrooms, Green Beans & Onions
6 eggs, lightly whisked
1 red bell pepper, thinly sliced
1 yellow bell pepper,thinly sliced
1/2 cup ricotta cheese
1/4 cup whole milk
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
1/2 pound smoked fontina cheese, grated
Crème fraiche, for garnish

1. Spread 1/2 tablespoon olive oil in a ceramic, round 10-inch pie pan. Set aside.

2. Prepare Alexia Sauté according to package instructions, adding red and yellow bell peppers halfway through the cooking process. Spread sauté evenly around greased pie pan and let cool completely to at least room temperature.

3. Meanwhile, in a large mixing bowl, whisk together ingredients and remaining olive oil until well combined. Pour egg mixture over cooled potato sauté and bake in a 350 degree preheated oven for 35-40 minutes, or until the edges are set and there is a very slight jiggle in the middle. Let cool for 5 minutes before serving. Top each serving with crème fraiche.

We absolutely had to end the whole meal experience on a sweet note! We were also just as emphatic to use Alexia’s Sweet Potato Rolls in our dessert. You may recall we made a savory bread pudding with Italian sausage and spinach last year with these Alexia sweet potato rolls. It was Chrystal who suggested we make a sweet bread pudding this time around. That is when we decided a Bananas Foster Bread Pudding would be over the top in every good way possible.

I have to say, when we both tasted the finished product, you could hear the exclamations from anywhere in the house. The potato puff casserole was the top hit up to that point in the meal, but without a doubt we knocked it out off the field, into the rafters and out of the stadium with this dish! Even Chrystal, who is not a fan of bananas in general, couldn’t stop gushing over how awesome this dish tasted. And we’re happy to report she was not the only one.

The soft sweet potato rolls melded perfectly with the caramelized and fresh bananas. There was nothing heavy or overwhelming about this bread pudding. Each bite filled you up with more satisfaction than the last. Before we could finish pouring the last beers into glasses, only smudges of caramel and a few lone crumbs remained on the serving platter.

The final beer to serve with dessert was definitely the most difficult to narrow down. We didn’t want anything too bold and bitter that would overwhelm at the end of the meal. We also didn’t want a beer too sweet that would numb the taste buds. Our friends at Bent Elbow Brewery saved the day with their own Maple Ale brew. This brown ale was medium-bodied with a clear, crisp finish. The beer simply hinted at a maple flavor with its pleasant aftertaste, with the sweetness of the dessert bringing out the maple notes more and more as the dish was devoured.

Mini Bananas Foster Bread Pudding with Cream Cheese Caramel – Serves 6
Pudding
10 Alexia Foods Sweet Potato Rolls, baked
2 tablespoons unsalted butter, at room temperature, plus more for the ramekins
1/3 cup dark brown sugar
1/4 teaspoon kosher salt
2 large bananas, sliced, plus extra for garnish
2 tablespoons dark rum
1 cup heavy cream
1 1/2 cups milk
1/2 cup sugar
3 eggs, lightly whisked
1 teaspoon vanilla extract

Caramel
1 cup sugar
4 tablespoons unsalted butter, at room temperature
1/3 cup heavy cream
4 ounces cream cheese, at room temperature

1. Cut each roll into 1″ cubes. Spread the bread out onto a baking sheet and bake in a preheated oven for 19-21 minutes at 375 degrees or until they are golden brown and crunchy. Remove from the oven and cool completely.

2. In a medium saute pan, melt the butter and brown sugar until they form a smooth sauce. Add the salt and bananas, tossing lightly to coat in the mixture. Pour in the rum and cook for 3-5 minutes, then remove from heat. Allow to cool slightly.

3. In a large bowl, whisk the cream, milk, sugar, eggs and vanilla until smooth. Add the sweet potato roll cubes and stir well in the custard base. Set aside for 5-7 minutes to allow the bread to soften a bit.

4. Butter six 8-ounce ramekins and place them on a sheet tray. Layer the bottom of each ramekin with the cooked bananas and evenly distribute the caramel between each ramekin. Using a slotted spoon, divide the soaked bread between each vessel then top with the custard base. Bake for 35-40 minutes or until the custard sets around the edges and almost completely in the middle. (If the bread begins to brown too much, cover with a large sheet of foil to prevent burning.)

5. As the bread pudding cooks, begin melting the sugar for the caramel in a medium, heavy-bottomed sauce pan over a medium high flame. Use a heat-resistant spoon to carefully stir the sugar once it begins to turn amber in color and liquify.

6. Once all of the sugar has melted, reduce the heat to low and stir in the butter followed by a slow stream of the cream. Once smooth, add the cream cheese and stir until smooth.

7. Once the bread puddings are done, slide a paring knife along the inside to loosen the edge. Using a towel or small pot holders, invert the ramekins onto a large serving platter or individual plates. Top each one with the warm caramel sauce and extra bananas, if desired.

Hopefully, you will try one of our recipes or feel inspired to create your own. It’s not too late to join the Alexia Foods Ambassador Program! Get the latest Alexia news, use points to score rewards and coupons on Alexia goods, and much more. Head to Facebook to get started.

Disclaimer: We are part of the Alexia Foods Tastemaker Program and received samples and compensation for participation. Fireman’s Brew provided samples as well. All opinions given are our own.

Click HERE for printable recipes.

People who have been reading our blog for a while know that Amir and I both like to try various eating challenges. Going vegan for a few months is probably the trickiest, followed by cleanses featuring juices and smoothies. The cleanses only last about two weeks at the most, but during that time, tons of fruits and vegetables are consumed. No doubt, this is the time that the most fruits and vegetables are consumed in a short period of time. It’s not that we do not eat them on the regular any other time. Poke through this blog, and you’ll find a number of vegetarian recipes. We do know that some people find it difficult to eat the recommended daily intake though, and that’s why we’re sharing this post today. It’s all about finding ways to incorporate more fruits and vegetables into your daily regimen, so you maximize all of their health benefits! We’ll share a few of our tips, and hopefully you’ll share yours.

Believe it or not, previous juice cleanses would incorporate a mixture of raw fruits and vegetables, fresh pressed juices either made at home or purchased while out and bottled products such as Naked Juice. Naked Juice has always been a favorite, especially the Green Machine. This time, we specifically sampled Mighty Mango and Strawberry Banana. They are quite fruity! An interesting twist from the very green Green Machine. Strawberry Banana boasts 22 strawberries, 1 1/3 bananas, 1 3/4 apple and a tiny bit of orange. Mighty Mango is a mix of 1 1/4 mangoes, 1/2 an orange, 1 3/4 apples, 1/3 banana and a tiny bit of lemon. If you notice, there are no veggies in either. Not one bit. It’s at this smoothie crossroads that you have to make a decision. A big decision. Where will you squeeze in the rest of your day’s vegetables?

Crunching on baby carrots and celery spears can get boring. Salads are a great way to shovel in a wide variety of vegetables of course. The key is experimenting with all of the seasonal vegetables that are available. If you’re not sure what is in season, just go to the farmers market or ask someone at the grocery store. It’s spring, so asparagus, artichokes, radishes, beets, carrots, kale, arugula, swiss chard, fennel, peas and more are here or they will be soon. Toss them in a bed of greens for more vegetables. Soups and stews are very easy to stock with vegetables. Use all of the leftover scraps and make your own broth. Drinking that broth is a great way to stay hydrated and suck down any remaining vitamins or minerals in your veggies. Finally, toss vegetables into more of your everyday recipes. Finely mince carrots, celery and onions and mix them into meatloaf. Put beets in your cupcakes. Mash cauliflower as a side dish.

Now that we’ve given you a handful of examples, let’s be sure to remind you that you can also incorporate vegetables into your drinks. One thing to keep in mind with fruit juices and smoothies is that they can run high in sugar. Yes, fruit is great for you, but all of the natural sugars can spike your blood sugar and cause you to crash quickly! One way to avoid that is to keep an even or higher ratio of vegetables to fruit for the sake of balance. One bottle of Naked Juice’s fruit blends can be split into two separate portions to keep blood sugar levels fairly balanced after consumption. If you’re big on smoothies, hopefully you’ve already come up with a green drink of your own. Here’s one that combines spinach, avocados and a little pineapple for sweetness. It comes together quickly in a blender, so that you have the perfect portion for one. Or you can double it and share with a friend or divide it over a couple of days.

Make sure you let us know how you sneak in your day’s dose of fruits and vegetables. We’d love to know!

Spinach and Avocado Smoothie – Serves 1
4 ounces Greek yogurt
1 cup fresh spinach leaves, packed
1/4 cup pineapple chunks
1/2 tablespoon honey
1/2 large avocado, roughly chopped
1/2 – 3/4 cup almond milk or regular milk

1. Place the Greek yogurt, spinach, pineapples, honey and avocados in a blender. Process until smooth, adding the first 1/2 cup of milk until combined.

2. Add the remaining 1/4 cup of milk, if desired. Drink immediately.

Click HERE for the printable recipe.

From the brand: Naked Juice is worth its weight in good! There’s a pound of fruit in every bottle. (Secondary messaging: Naked Juice has partnered with charity Wholesome Wave to improve access to fresh produce in communities across the country. You can help by visiting www.nakedjuice.com/gooddeeds. For every coupon downloaded, 1 LB of fresh produce will go to an underserved community, up to 100,000 pounds.)

Disclosure: Compensation was provided by Naked Juice via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Naked Juice.

It’s officially spring! At least, we think it is. Our Los Angeles weather is doing that crazy thing it does when cold, rainy days are followed by hot, sunny days. It’s a schizophrenic kind of season right now, so all we can do is go with it. The last few days have been gorgeous, light and bright. Just the kind of weather that dictates what you want to eat. This recipe is one of those ‘go with it’ kinds of dishes. It features a winter squash in what could easily be a summer staple. We’ve shared a number of quinoa recipes on our site before, including our last Ethnic Exploration of Peru. This time, we’re using quinoa, along with lettuce, to create a twist on salad.

How often do you eat slightly wilted lettuce in a salad? Purposely, that is. Don’t think we mean wilted in the soggy, watery, brown-edged greens. We’re talking about butter lettuce leaves tossed with warm quinoa, and they naturally soften due to the residual steam oft he cooked grains. Toasted pecans add extra crunch, and they complement the nutty flavor of the dish. Dried cranberries provide the sweetness, although they could easily be replaced by golden raisins, currants or chopped, dried apricots. Finally, there’s the goat cheese. It is tangy and creamy, and tossing all of the ingredients together encourages the right level of melt, so to speak. This salad is simple enough to be a starter and hearty enough to suffice as a light meal. It is also very easy to adjust to your specific preferences, so if you’re in the go with the flow mood, this dish is right up your alley.

Click HERE for the printable recipe.