This dish is perfect for the summer - showcasing the sweetness of ripe peaches and deep flavor of heirloom tomatoes. Panzanella is an easy side dish to make that is a perfect accompaniment to a classic roast chicken or side of fresh burrata cheese. 

Roast Chicken 

INGREDIENTS 

• Whole Chicken (we get our pasture-raised chickens from nearby Marin Sun Farms)
• Your favorite aromatics (for example: lemon zest, garlic, black pepper, thyme, bay leaf, apples, curry powder)

INGREDIENTS

• Your favorite baguette
• 3 slightly underripe peaches, sliced in half
• 3 heirloom tomatoes, sliced
• handful of chiffonade basil
• your favorite vinagrette

1. Cut the baguette into bit-sized chunks and toast them in the oven until lightly brown and crisp on the outside.
2. Grill the peach halves until slightly charred and set aside.
3. Combine the baguette pieces, peaches, basil and tomatoes. Toss with your favorite vinaigrette and finish with a sprinkle of coarse sea salt. 
4. Serve with the roast chicken and eat!

Vegetarian option: top the panzanella with fresh burrata, a drizzle of olive oil and a sprinkle of coarse sea salt.

Our vegan corn and calabrian chili bisque showcases the sweetness of corn against the mild spice and saltiness of calabrian chilis. Pureed cashews give this soup a creamy-like texture that is typical of bisques. 

*serves 4-6

INGREDIENTS

• 6 ears of corn
• 1 lb. of cashews
• 10 Calabrian chilis
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1/3 cup of tomato sauce or diced tomatoes (in juice)

INSTRUCTIONS

1. Shuck the corn cobs and cut the kernels from each cob.
2. Grill the cobs until lightly charred and place in a pot with enough water to cover. Simmer for about an hour and strain.
3. Soak the cashews in water for about an hour.
4. Pop the tops off each Calabrian chili and squeeze the seeds out of each. Mince the peppers. 
5. Add a tbs. of olive oil to a saute pan. Saute the onions, half of the corn kernels and half of the minced chilis for about 20 minutes. Add the minced garlic.
6. Add the cashews and corn cob stock to the pan and let simmer for about 20 minutes. Add 1/3 of a cup of your favorite tomato sauce/diced tomatoes.
7. Remove the pot from heat and place the soup into a blender. Puree until smooth.
8. Add distilled white vinegar and salt to taste.
9. In another pan, saute the remaining corn kernels and chilis until the corn begins to lightly brown. Add this mixture into the pureed soup.
10. Heat up and serve.

This recipe combines good-quality pasta with a really simple yet flavorful sauce. Calabrian peppers can be tricky to find, but a quick Amazon search will reward you with several options for online ordering.

Ingredients:

• Good-quality spaghetti
• Calabrian chile peppers, stems and seeds removed
• Fresh corn cut off the cob
• Chopped parsley
• Pecorino cheese
• Creme fraiche
• Olive oil

Directions:

Bring salted pasta water to a boil and add spaghetti. While the pasta is cooking, start a saute pan with olive oil, and add the corn and chile peppers, cooking until just slightly brown.

When the pasta is al dente (slightly undercooked), pull it straight from the pot into the saute pan, along with some of the pasta water. Add a spoonful of creme fraiche and the parsley, and cook briefly until the sauce thickens.

Plate and sprinkle with pecorino cheese.

Who doesn’t love breakfast…for lunch? This week, Clif Bar & Co. staff were treated to this delightful yet decadent protein-packed treat. Of course, Kali’s Kitchen had to fancy it up with the brown butter hollandaise and housemade Canadian bacon and perfectly poached eggs a-la-Thomas Keller. 

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*vegan 

There seems to be a common misconception that vegan brownies just can’t hang with the non-vegan variety. No longer. Take one look at these photos and there’ll be no doubt in your mind that these completely vegan brownies can go toe to toe with any delicious dessert. The secret? Coffee and applesauce.

INGREDIENTS

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*topped with a seared scallop. Can you guess which five ways the chefs prepared the asparagus?

Ingredients (serves 2)

Sauteed Noodles:

• 1/2 lb Shanghai-style noodles
• 2 cloves minced garlic
• 1 tbs vegetable oil
• 2 tsp white soy sauce
• 1 stalk sliced green onion
• 1/2 tsp ponzu sauce

• 2 eggs
• 1 c soy sauce
• 1/4 c mirin
• 1/4 c water

1. Drop eggs into simmering water and cook for 6 minutes and 45 seconds. Remove immediately and place into an ice water bath. Once the eggs have cooled, peel. 

2. Mix the soy, mirin and water in a medium bowl. 

3. Soak the peeled eggs for at least 1 hour before serving. (Before serving, you may gently reheat the eggs in the soy mixture in a small saucepan). 

4. Slice the eggs in half and serve on top of the garlic noodles. Add sliced green onion to garnish.

Update: By request, we’ve add the complete recipe. Read on!

I think we’re all guilty of falling in to weeknight salad routines of leaf lettuce, vinaigrette dressing and whatever veggies we have sitting in the fridge. But switching up your salad routine can be as reinvigorating as it is easy. This beet salad inspired by Aziza SF is the perfect example of creativity without being overly difficult for the home cook.

To Make the Beets

Preheat over to 375 degrees. Coat a variety of beets in olive oil and roast in an open pan until a skewer or fork inserts easily into the beets, approximately 30 minutes. Let cool, then peel the beets with the help of a towel.

To Make the Avocado Puree

Peel 2 ripe avocados. Using a blender, puree avocados with about 1/4 cup of cream until smooth.

To Make the Pumpkin Seed Crumble (From Mourad Cookbook):

• 6 tbs toasted pumpkin seeds
• 1/4 cup panko bread crumbs
• 2 tbs brown sugar
• 1.5 tsp grated lemon zest
• 1 tbs olive oil
• salt, to taste

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