Cooking Cutos with Cindy

My mom Cindy is a huge inspiration as a chef, gardener and creative being. She has been a vegetarian/pescatarian for over 40 years. She has a bountiful garden full of beautiful flowers, vegetables, herbs, garlic, apples and blueberries. She and my dad live a farm to table lifestyle. The food she must purchase, she ensures is local, organic and sustainable. I am so lucky to have grown up with her as a beautiful example of how to eat and live.

This video shows my mom making her original specialty, Cutos. Lightly fried tofu, tossed with tamari (or soy sauce) and nutritional yeast flakes. The perfect vegetarian treat to enhance any dinner. Cutos go great with brown rice and vegetable stir fry. Enjoy!

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Celebrating the Summer Solstice with a Fresh, Plant based Feast

On Saturday, the farmer’s market was full of so many fragrant, colorful fruits and vegetables. I chose to get bright yellow summer squash, basil, juicy tomatoes, fresh avocados, peaches, bloomsdale spinach and some tangy lemons. I had no idea what I was going to do with them….. but to me half the fun of being in the kitchen is creating unique and custom recipes. Letting the ingredients I have determine what make. Last night, I made a brief plan and improvised along the way.  I served:

Grilled Summer Squash with Humboldt Fog Goat Cheese Drizzled with Balsamic Glaze

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Slice the Squash into thirds, the long way.

Grill on low for about 8 minutes per side. You want the squash to still be a little firm, to hold it’s shape.

While grilling, thinly slice Humboldt Fog Goat cheese.

While the squash is hot, place a healthy amount of cheese on the squash.

Let sit for 5 minutes. Drizzle balsamic glaze or reduction over the top and enjoy!

Basil Chimichurri and Avocado Quinoa

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  Add  1 Cup of rinsed Quinoa and 2 Cups of liquid into a sauce pan and bring to a boil. I use 1 Cup of water and 1 Cup of  Vegetable stock to add flavor. I also add Olive Oil and a pinch of salt. Once the water is boiling, turn to low and cover for 15 minutes or until all liquid is absorbed.

In a small bowl, add 3-4 Tablespoons of Olive Oil, 1 Teaspoon of Pepper and 1/2 Teaspoon of salt. Rinse 1 1/2 Cups of Basil Leaves, chop finely and mix into sauce. Creating a fresh and delicious pestoey/chimichurri sauce.

Once Quinoa is cooked, put it in a large glass bowl and toss it with the Chimichurri Sauce. Finely chop 2 Scallions, peel and cube 2 ripe avocados. Toss together and enjoy this delicious and nutritious dish! Quinoa is a complete protein, so this can act as your main dish as well as your grain.

 Bloomsdale Spinach salad with Truffle Parmesan and Tomato

Spinach!

Wash, Slice and Half 1 large flavorful tomato. The tomato juices double as a component to the salad dressing. Rinse and rough chop about 4 Cups of Spinach. Finely slice 1/4 of a red onion. Add the juice of 1 Lemon. Sprinkle a pinch of salt over the spinach. Grind about 1/2-1 teaspoon of pepper into the salad.  Give the salad a drizzle of about 2 Tablespoons of High quality olive. Toss with your hands. Add a handful of sunflower seeds and voila, your salad is ready!

Enjoy The Taste of Summer!!

The full Meal