Some fun recipes I shared on TikTok

Happy Monday!

I have a new cooking class uploaded to the library and it answers the questions, “what should I bring to a potluck this summer?” and “what are some great dishes to serve for a summer get-together?”  My monthly cooking class is 1 hour and I demonstrate 5 brand-new recipes.  You watch on your own time, but I also offer a 1-hour live zoom session every month where you can ask me anything!  I encourage you to try out a class if you enjoy learning from me.  They are very well-priced and I even have an option where you can have access to the ENTIRE library of videos and recipes!

I held out as long as I could LOL, but it is 2023 and I needed to stop avoiding TikTok.  Alas, I am sharing content on TikTok that may be a little different from what I share here and on Instagram.  No, I am not about to make a case for you to join TikTok if you are not interested.  I can hardly blame you.  That said, I wanted to post here a few great recipes and ideas that I don’t want you to miss!

Copycat Erewhon Kale and White Bean Salad

Erewhon is a Los Angeles-based organic grocery store that is VERY trendy at the moment.  I do not shop there because there is not one in my area, but also because it is stupid expensive.  I LOVE making copycat versions of their house-made to-go items, such as this $20/pound Kale and White Bean Salad!

Serves 4

8 cups chopped kale

1 15oz can white beans, drained and rinsed

1 avocado, cubed

2 Tablespoons pumpkin seeds, toasted

2 Tablespoons sunflower seeds, toasted

1 Tablespoon hemp seeds

Dressing:

Zest and juice of 1 lemon

1 teaspoon Dijon mustard

1 Tablespoon maple syrup

1/3 cup unrefined olive oil

1/2 teaspoon sea salt

Pinch of black pepper

1. Make the dressing by combining all dressing ingredients in a screw top jar and shake until emulsified.

2. In a large bowl, massage the kale with the dressing to soften the leaves. This is a key step! The leaves will shrink down a bit.

3. Add the white beans, avocado, and all of the seeds. Toss to combine and serve.

I started a new series called “Toast Toppers” because I love toast! 

Three ideas that I am really crazy about right now, but are very flexible: 

• Brush bread with olive oil and toast both sides on hot skillet. Mash ½ avocado in a small bowl and grate a hard boiled egg onto the avocado and mix it together. Spread on the toast. Drizzle with Calabrian chilis to taste and sprinkle with flaky salt.

• Spread toast with whole Greek yogurt and your favorite jam (I used a homemade raspberry chia jam) + flaky salt.

• Mash banana on toast and drizzle with almond butter.  Sprinkle with hemp seeds, cacao nibs, bee pollen, and flaky salt. I’ve had a jar of bee pollen in my fridge for years and decided to use it on this toast. Quite delicious, but not necessary.

Would love it if you shared in this thread your favorite toast combos!

Cottage Cheese Kick

I am still into cottage cheese (I buy either Nancy’s or Good Culture, which I found at my local Target believe it or not.)  It is having a moment for sure.  I used to eat cottage cheese as a teenager with fruit and sometimes my mom would use it in place of ricotta in baked ziti.  When I started working after college, one of my go-to office lunches was a baked potato (I did it in the office microwave) with steamed broccoli and cottage cheese.  My most recent cottage cheese video calls for adding a couple tablespoons of cottage cheese to 2 beaten eggs and then scrambling them.  So fluffy!  I also used cottage cheese in a blended herby dip on Instagram (which I shared in last Monday.) And on toast with tomato sauce, sautéed mushrooms and hot honey (actually very very delicious.)

I tried the viral frozen pancake batter hack and now you don’t have to.  I froze pancake batter in an ice cube tray and cooked pancakes from a frozen state.  Silliness.  The pancakes take much longer to cook and you can only make itty bitty ones. I suppose it’s fine if you are feeding toddlers and you have no time in the morning.  I prefer to make pancake batter on the weekend and keep it in the fridge and make it fresh during the week.

xxPamela