French Toast with Fresh Peaches and Mascarpone

 

Your family is going to love me for this one! If you would like more delicious recipes like the one below, my cookbooks are chock full of them!

Mascarpone and peaches are two of my favorite things. Put them both on top of some stellar French toast with a little real maple syrup and vanilla paste and well…you have heaven on a plate.

French Toast with Mascarpone and Peaches

Of course french toast is all about the bread. Some people like their french toast fluffy but I like mine hearty and dense. Whichever you choose, make sure to use good quality bread day old bread. Day old bread just works better for French toast.


French Toast with Peaches and Mascarpone

Mascarpone cheese is similar to American cream cheese but it’s a little creamier and sweeter.

French Toast with peaches and Mascarpone 1

The Recipe: French Toast with Peaches and Mascarpone

You will need: a griddle or pan (cast iron works best), vanilla paste (I get the quart because I use it all the time and it saves money!), and real maple syrup. (affiliate links) If you prefer you can sub mascarpone with cottage cheese, that is delicious too! I make my french toast with homemade almond milk, my recipe here.

5.0 from 4 reviews
French Toast with Peaches and Mascarpone
 
Prep time
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French toast topped with peaches and mascarpone cheese
Author:
Recipe type: Breakfast
Cuisine: French
Serves: 2
Ingredients
  • 4 slices of bread (I use a hearty whole grain artisan bread from Whole Foods Market
  • 2 ripe peaches
  • 2 eggs
  • ¼ cup vanilla almond milk (see my recipe above)
  • 2-3 oz mascarpone cheese
  • 4 T real maple syrup
  • 1 tsp vanilla pasta
  • 2 T butter (more if desired)
Instructions
  1. Slice bread 1" thick
  2. Peel and dice peaches
  3. place eggs and almond milk in a small bowl and whisk
  4. In a small bowl combine vanilla paste and real maple syrup
  5. place pan on medium heat, add butter and allow to melt
  6. When butter and pan are hot, dip bread in almond milk/egg mixture and place in pan.
  7. Cook till first side is golden brown, flip bread and cook other side till golden
  8. remove form pan, set one piece of bread on a plate, spread with mascarpone cheese, sprinkle with diced peaches. Top with second piece of bread.
  9. Use a small spoon to place a scoop of mascarpone on top of bread, pour peach dices over allowing some to fall onto the plate, and drizzle lightly with syrup and vanilla paste.

 

Collections from Provisions by Food52 is my favorite place to buy dishes, kitchen accessories, BBQ items and, more! Take a look at Collections from Provisions by Food52, I bet you will love them too.

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Kale Salad with Citrus Vinaigrette ~ “My Favorite Restaurants Series” Part 1

 

If you have been reading my blog for a while or come to my cooking classes you know salads are my thing. I love to create them, photograph them and eat them. Restaurant salads usually leave me disappointed. This is NEVER the case at my favorite restaurant in Orange County, Three Seventy Common. This Is the Three Seventy Common Kale Salad with Citrus Vinaigrette.

kale salad with citrus vinaigrette

 
Dishes and salad tongs are from my favorite store, Anthropologie!

Every summer our family spends a week in Newport Beach. We play by the pool, take the grandkids to the beach, stroll the shops, have fun on Balboa Island and take evening boat rides enjoying the breathtaking sunsets… and of course we eat some pretty fantastic food!

There are plenty of really great restaurants to choose from in the Laguna Beach/Newport area but my favorite (hands down!) is Three Seventy Common. I think the reason I love this salad and Three Seventy Common‘s menu so much is because it is my kind of food; real food, prepared from scratch, locally sourced, healthy and of course, delicious! Three Seventy Common is what is known as a ‘farm to table’ restaurant and is located a half a block from Laguna Beach’s picturesque seashore. You can make a day of it by going to the beach and then enjoying a dinner prepared by owner and chef Ryan Adams.

kale salad with citrus vinaigrette

I love the relaxed vibe and the open kitchen. Seeing the food preparation makes the anticipation of what you are about to be served all the more tantalizing. And I love watching the chefs do their thing!

370_DownstairsDiningRoom

Sunday Socials:

On Sundays the chef chooses the menu, and he does a darn fine job! On the last Sunday of every month Chef Ryan always serves up his fried chicken dinner…and it is outrageous! Old fashioned fried chicken, mashed potatoes and gravy, cornbread, braised green beans with pork belly, sauteed greens, and coconut cake for dessert, all served family style! It’s no coincidence that we visit our kids that live in the area on the last Sunday of the month as often as we can!

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To say I am excited that Chef Ryan Adams and Three Seventy Common have shared a recipe with The Organic Kitchen is an understatement. This salad fits right in The Organic Kitchen’s wheelhouse: hearty greens, seasonal fruits, roasted nuts and homemade dressing of course! If you live in Southern California swing by Three Seventy Common and tell them The Organic Kitchen sent you!

Preparation and helpful hints:

To rinse/soak kale: Place kale stalks in a large bowl and fill with water. Leave in bowl for 10 minutes swishing stalks around every few minutes. Rinse well. Set on towels and pat dry. When leaves are dry cut out ribs and discard stalks, chiffonade remaining leaves. See how here.

The Citrus Vinaigrette recipe makes a lot of dressing, feel free to cut the recipe in half and save extra in the refrigerator.

You will need: a good knife, sea salt, a hand held juicer, a blender. My favorite is Blendtec. Shop The World’s Best Blenders from Blendtec!

To Pickle Grapes:  You need to prepare grapes a day ahead. This was my first experience with pickling and I loved it!  I used this recipe for pickled grapes (<—click) If you would like to see a great resource for pickling, scroll to the bottom of the page!

Kale Salad with Pickled Grapes and Citrus Vinaigette

The Recipe: Kale Salad with Citrus Vinaigrette from Three Seventy Common

 

Kale Salad with Citrus Vinaigrette ~ From 370 Common
 
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This salad is a recipe from Chef Ryan Adams from Three Seventy Common. Kale, seasonal fruit, pickled grapes and hazelnuts all tossed in a lovely citrus vinaigrette. Note: This recipe makes a large amount of citrus vinaigrette so feel free to cut recipe in half. Dressing stays good for up to a week when refrigerated.
Author:
Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • Salad:
  • 3 cups kale, rib removed, chiffonade (see link above) soaked and dried (see instructions above)
  • 2 T currants ( Currants were unavailable so I subbed with blueberries)
  • 2 T red grapes, sliced in half
  • 3 T pickled grapes (see link above)
  • ¼ of a gala apple, ¼ inch julienne
  • pinch sea salt
  • pinch pepper
  • 2 T sheep's milk feta cheese crumbled
  • 2 T hazelnuts, toasted , chopped
  • Dressing:
  • 1 T shallot, small chop
  • 2 oz rice wine vinegar
  • 8 oz fresh squeezed orange juice
  • 2 oz lime juice
  • 2 oz lemon juice
  • 1 tsp dijon mustard
  • 2 tsp honey
  • 1 tsp sea salt
  • pinch black pepper
  • tiny pinch cayenne pepper
  • 2½ cups extra virgin olive oil
Instructions
  1. Salad:
  2. in a metal mixing bowl combine kale, currants, grapes, pickled grapes, apple and a ⅓ cup of the citrus vinaigrette; toss together by hand. Season with salt and pepper and toss again. Add more dressing if needed.
  3. Next pile salad on a plate and top with feta and hazelnuts, serve.
  4. Dressing: Combine all ingredients except oil in a blender and mix till smooth. Slowly drizzle in oil in a steady stream till well incorporated.

Start Pickling!:

I loved my first pickling experience. If you would like to try your hand at it you may want to take a glance at the beautiful pickling and preserving  Collections from Provisions by Food52! Pickling and Preserving

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Breakfast Hash with Poached Eggs

 

It is recommended that we eat about six cups of vegetables a day. But most of us don’t even come close! The only way I can achieve that ideal is if I add vegetables to my breakfast. Sometimes I juice or make a smoothie, other times I cook a veggie patty or two. But if I have a little extra time in the morning I will make this breakfast hash…

Breakfast Hash

Adding vegetables to your breakfast is a great way to start the day and get more antioxidants and fiber. And when combined with perfectly poached eggs this breakfast keeps you full till lunch!

breakfast hash vegetables

Learning to poach an egg perfectly may take a few tries but I am going to make it super easy for you! I made a video tutorial so you can see exactly how it’s done. To see how to poach the perfect egg click here. Now notice a few things I did in the video that make a big difference in how your eggs come out; I used a small pot and only filled it with a couple of inches of water. This keeps the egg whites from spreading out. Make sure you stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then GENTLY pour the eggs right in the center of the vortex. Use 1 T distilled white vinegar in the water so your eggs aren’t shiny (aka slimy). Poach eggs 2-3 minutes for runny, 3 1/2 minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
breakfast hash with poached eggs

The Recipe: Breakfast Hash with Poached Eggs

You will need a good pan (cast iron is best for hash), a small pot, a slotted spoon or fish spatula, sea salt, and freshly ground pepper, I like this grinder. (affiliate links) If you need to poach more than two eggs, just add more eggs to pot after removing the first two.

5.0 from 4 reviews
Breakfast Hash with Poached Eggs
 
Prep time
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A delicious and healthy breakfast hash with poached eggs
Author:
Recipe type: Healthy breakfast
Cuisine: American
Serves: 4
Ingredients
  • 2 sweet potatoes, peeled and diced
  • 6 shallots, thinly sliced
  • 2 zucchini, diced
  • sea salt
  • freshly ground pepper
  • olive oil, butter, coconut oil or ghee
  • chives (for garnish)
Instructions
  1. Place cast iron pan on medium heat. Heat enough butter, ghee, coconut oil or olive to generously cover the bottom of the pan. When hot, add shallots and sweet potatoes. Cook, stirring frequently for about 12 minutes, till sweet potatoes are soft and shallots are browned. Turn heat up to med/high and add zucchini. Cook for five minutes stirring frequently, till zucchini browns. Sprinkle with salt and pepper. Serve with poached eggs and garnish with chives.

5.0 from 4 reviews
Poached Eggs
 
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Poached eggs made perfectly. See video above.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1
Ingredients
  • 2 eggs (or more, but poach 2 at a time)
  • sea salt
  • pepper
  • distilled white vinegar
Instructions
  1. Fill a small pot with a couple of inches of water,add 1 T distilled white vinegar.
  2. Bring to a rolling boil.
  3. Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
  4. Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
  5. Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
  6. Gently turn eggs over.
  7. Sprinkle with sea salt and pepper. Serve

 

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This is one of my favorite breakfasts! I hope you enjoy it too. Check out these amazing summer Collections from Provisions by Food52! This stone fruit collection is just gorgeous!

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Post tags: gluten free, dairy free, grain free, breakfast

Sun Dried Tomato Pesto Pasta

 

I love a simple meal, especially when it’s delicious and easy on the wallet. And if it can be made in less than fifteen minutes… well, what’s not to like? This is The Organic Kitchen Sun Dried Tomato Pasta. It’s rich, savory,  filling, and light because it contains no meat…but honestly, it’s so savory no one will miss the meat!

Sun dried tomato pesto pasta

 

When making a meal that has so few ingredients I always recommend that those ingredients are very high quality.  I use an organic extra virgin olive oil, just picked basil from my herb garden, fresh garlic, organic sun dried tomatoes, freshly grated Parmesan and a good quality sea salt!

Sun dried tomato pesto pasta

 

The recipe:

This recipe is part of a guest post on The Prairie Homestead. Just click here to get the recipe. While you are there peruse the site. I am sure you will love The Prairie Homestead Blog!

The beautiful measuring cups above are from my favorite store, Anthropologie! Shop New Home Décor at Anthropologie

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Summer Slow Cooker Recipe~ Lemon Chicken with Rosemary

 

My crock pot is 20 years old so I decided to give it to my daughter and head over to Williams Sonoma to hunt for a new one. I know, I know…it’s summer, who uses a slow cooker in the summer? Actually slow cookers are perfect for summer because they solve two summertime problems. Crock pots don’t heat up the kitchen like an oven and they help with time management, especially if you work or have children. When all my kids were home, afternoons were the busiest so prepping and cooking dinner became such a burden. Not to mention I was always exhausted by dinner time!
I figured crock pots had to have changed a little since I last bought one. Well I had no idea! The new ones are amazing and luckily they were on sale because it’s summer. Score! This is the first meal I made with my Cuisinart Multicooker

Slow Cooker Lemon Chicken with Rosemary 6
This is Slow Cooker Lemon Chicken with Rosemary. Gorgeous, delicious and light and lemony! So how do new slow cookers differ from the older models? Well, the Cuisinart Multicooker (affiliate link) not only slow cooks, it also browns/sautés, steams and roasts! So instead of having to brown the chicken and sauté the veggies in a separate pan and transfer to the crock pot, I browned the chicken, sautéed the veggies, and slow cooked it all in the crock pot! Only one dish to clean!

Slow Cooker Lemon Chicken with Rosemary 1 I followed one of the recipes in the Cuisinart Multicooker  cookbook…and by ‘follow’ I mean I changed it…because that’s how I roll. I added carrots and instead of using all thigh meat I added one chicken breast because my husband is a breast man (yep, I said that). I spent 45 minutes prepping in the morning and six hours later I had a healthy dinner! When time is up, instead of just turning off, the  Cuisinart Multicooker switches to warming mode so dinner stays warm till you are ready to eat!

The finished product:

Slow Cooker Lemon Chicken with Rosemary 4

The Recipe: Slow Cooker Chicken with Rosemary and Carrots

You will need a Cuisinart Multicooker (or regular crock pan and a good quality pan, preferably cast iron for good browning) sea salt, freshly turned pepper and chicken broth (<—my recipe)

Summer Slow Cooker Recipe~ Lemon Chicken with Rosemary
 
Prep time
Cook time
Total time
 
I adapted this recipe from the Cuisinart Multi Cooker Cookbook. It is a light but savory summer crock pot dish. If you are using a regular slow cooker you will need to brown the chicken and sauté the onions and garlic in a separate pan.
Author:
Recipe type: Complete Dinner
Cuisine: American
Serves: 4-6
Ingredients
  • 1 T olive oil, butter, ghee or coconut oil
  • 4 pounds bone in skin on chicken thighs ( I always throw in a breast, you can even use a whole cut up chicken)
  • sea salt,
  • freshly ground black pepper
  • ½ cup of your favorite flour (Gluten free use GF flour, grain free peeps use garbanzo bean flour)
  • 3 large yellow onions, halved and thinly sliced
  • 8 carrots, thinly sliced (1/8" thick)
  • 6 cloves garlic, roughly chopped
  • 3 springs fresh rosemary
  • ½ cup fresh lemon juice
  • ¾ cup chicken broth (homemade is best, my recipe link is posted above)
  • 1 T lemon zest
  • 1 lemon thinly sliced
Instructions
  1. Trim chicken of extra fat, sprinkle generously with salt and pepper and dredge in flour, set aside.
  2. Slice onions, carrots (carrots should be thin or they won't cook through, about ⅛") chop garlic, zest lemons, then squeeze lemon juice, set aside
  3. Put butter, ghee, coconut oil or olive oil in Multicooker and set to brown/sauté at 400 degrees (or place in pan on medium high heat)
  4. Once the pan and fat are hot, add half the chicken skin side down and brown six minutes per side. Remove and repeat with second batch of chicken. Set all chicken on a plate.
  5. Add garlic and onions to crock pot (or pan) and sauté until softened and slightly browned (about 8 minutes)
  6. Add rosemary, a pinch of sea salt and a few turns of pepper.
  7. Add lemon juice, scraping brown bits from pan with wooden spoon or silicone spatula. Let juice come to a boil and reduce by half (about 2 minutes)
  8. Add broth and lemon zest, stir. (If using a traditional crock pot add all to veggies to crock pot now)
  9. Add sliced carrots, and nestle browned chicken on top, then lemon slices. Place lid on multicooker and set to slow cook on low for 6 hours.
  10. Serving suggestions: I love it as is but you can serve it with salad, steamed broccoli or over rice, barley, quinoa or couscous.


I felt like fairies came in and cooked for me while I went about my busy day! I hope you will try using your slow cooker this summer. It really does make life easier and more tasty!
Slow Cooker Lemon Chicken with Rosemary 7

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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker