Lately, I’ve been craving something lemony and cake-like, but I didn’t want to make a full blown out cake left to eat all by myself. So I decided on muffins. These muffins, the flavor combination to be exact, was inspired by a lemon tiramisu recipe in one of my cookbooks. I just loved the idea of lemon and hazelnuts together. When I went to bake these muffins, I realized I had small paper cupcake liners in the pantry and no normal sized liners. No biggie. Mini muffins sounded even better.

These muffins remind me of the mini cupcakes from Baked By Melissa which is one of many cupcakes shop here in Manhattan, but they distinguish themselves with their bite-size deliciousness. The cookies and cream is my favorite.

The hazelnuts are roasted and chopped by hand. You could chop them in a food processor to speed things up a bit.

Extra virgin olive oil is used instead of butter which works well with the lemon and hazelnuts and keeps the muffins moist and light.

The lemon glaze enhances the lemon flavor, but is totally optional because these little muffins can stand alone on their own just fine. Wonderful for breakfast or a bite-size snack.

Mini Lemon Hazelnut Muffins
adapted from these Blueberry Coconut Muffins

The lemon glaze enhances the lemon flavor, but is totally optional. The muffins are delicious on their own.

makes 24 mini muffins

Ingredients
1 3/4 cups whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup toasted hazelnuts, skins removed and chopped (see note below)
1 cup lowfat milk
1/4 cup extra virgin olive oil
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1 large egg

For the Glaze:
1/2 cup confectioners’ sugar
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice

Directions
Preheat oven to 375 degrees F. Grease a muffin tin or line with paper muffin cups.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the toasted hazelnuts. Set aside.

In a medium bowl, add the milk, olive oil, lemon zest, lemon juice, and egg. Whisk together until well combined. Slowly pour the wet mixture into the dry ingredients. Stir together with a fork until just blended. Spoon the batter into the prepared muffin cups.

Bake the muffins for 8 to 10 minutes until light golden on top. Transfer the muffins to a wire rack to cool. When the muffins have cooled, drizzle the lemon glaze on top. Store muffins in an airtight container.

To make the glaze, whisk together the confectioners’ sugar, lemon zest, and lemon juice in a small bowl until smooth.

Note: To toast the hazelnuts, arrange the hazelnuts on a baking sheet. Toast in a 350 F degree oven for 8 to 10 minutes. The hazelnuts will brown slightly, and the skins will become flaky making it easier to remove them.

How about a pesto with jalapeno and serrano chiles to really spice things up? We have made plenty of pestos on this cooking journey…tossed with pasta, on pizza and sandwiches, on meat and vegetables…you get the point. Pestos are great because there is very little cooking involved, the food processor does all the work, but most of all, they are packed with a punch of flavor. A little goes a long way. They are great for jazzing up any meal.

I have tried both Giada and Mario Batali’s versions of jalapeno pesto, and the winner? Giada. Mario’s version is filled with jalapeno and serrano chiles along with lots of red onion, but surprisingly it came out somewhat bland. Giada’s version contains a jalapeno along with spinach, arugula, and asiago cheese. But of course I put my own spin on it.

I wanted to use a mix of jalapeno and serrano chiles. Just one of each. Here’s where it gets fun. Do you like things mild, medium, or super spicy? It’s all in the seeds baby! The heat comes from the seeds. For a mild pesto, omit seeds altogether. For medium to medium-hot, add half the seeds. (That’s what I did, and I wished I had added all of them for an extra kick). Lastly, add all the seeds if you’re feeling uber spicy.

Another change I made to the pesto was to cut the amount of cheese in half. I felt two cups was way too much. Luckily, I was able to find a block of asiago and grate it myself, but pre-grated asiago is widely available now if you have trouble finding a whole piece. I also used roasted salted almonds instead of walnuts in the pesto. Again, it’s your preference. Both nuts are great options.

The arugula and spinach add body to the pesto, and of course lots of nutrients from the spinach and a peppery flavor from the arugula.

The pesto is somewhat thicker than other pestos which is what you want.

Because what happens is when you toss the pasta with the pesto, it creates a sauce. If the sauce seems too thick, the secret is in the pasta water. Ladle a bit of water over the pasta to thin it out. The glutens from the pasta water enable the pesto to stick to the linguine.

The linguine is finally topped with salted almonds and freshly grated asiago cheese. The cheese slowly melts into the pasta, and you a get a crunch from the almonds. Simple pasta packed with lots of flavor.

Linguine with Chile Pesto and Almonds
pesto adapted from Giada at Home

The seeds in the peppers contain the heat which will make this pesto spicy. (See note below). Also, this pesto is somewhat thick which creates more of a sauce when tossed with the linguine. The secret is in the pasta water to thin out the sauce a little if it becomes too thick.

serves 4

Ingredients
Pesto:
1/2 cup roasted salted almonds
2 garlic cloves
1 jalapeno pepper, stemmed and chopped (see note below)
1 serrano pepper, stemmed and chopped (see note below)
1 cup freshly grated asiago cheese
2 cups spinach leaves
3 cups arugula
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper

Pasta:
1/2 pound whole wheat linguine (such as Delallo)
1/2 cup freshly grated asiago cheese
1/4 cup roasted salted almonds, chopped

Directions
To make the pesto: Using a food processor, add the almonds, garlic cloves, peppers, and cheese. Pulse to roughly chop the ingredients. Add the spinach and arugula. Process until blended. Add the olive oil and process until mixture is smooth. Season with salt and pepper to taste. Transfer the pesto a large serving bowl.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the package. Using tongs, transfer the cooked pasta to the bowl with the pesto. Toss to coat. If needed, thin out the sauce with a bit of pasta water.

Add the cheese and almonds. Toss to coat. Season with salt and pepper to taste and serve.

Note: The seeds contain the heat which makes this pesto spicy. Omit seeds for a mild pesto. Use half of the seeds for a medium to medium-hot pesto. Use all the seeds for a hot to super hot pesto.

“When you cook, you never stop learning. That’s the fascination of it.” – James Beard. This quote appeared in my Twitter feed yesterday and really resonated with me. When I prepared this salad, I discovered kale to be my new favorite salad green. What also surprised me was how strawberries can work well in a savory salad with roasted kale and salty feta and almonds tossed in a champagne vinaigrette.

Roasting the kale was a spur of the moment decision. I’m not fond of raw kale or chard, but I had plans to massage the raw kale and give it another whirl in hopes of changing my mind. The thought of roasted kale tossed in olive oil and coarse salt sounded more delicious.

Only the edges of the leaves get crispy so they don’t turn into kale chips. So keep an eye out so they don’t turn brown either because the leaves are so delicate. Roasting brings out a depth of flavor in the leafy greens compared to raw kale.

If you don’t have champagne vinegar, no worries! White wine vinegar is the perfect substitute. I used a bag of roasted, salted almonds and roughly chopped them for the salad. Because, you know, I love salt with just about everything.

Strawberry, Feta, and Kale Salad
inspired by Food & Wine

Careful not to over-roast. When roasting the kale, only the edges should be crisp while the inner leaves should be soft to keep them from turning into kale chips. Don’t have champagne vinegar? No worries. White wine vinegar will work perfectly. I also prefer using lacinato “dinosaur” “tuscan” kale because the leaves are flat versus the curly leafed kind, but either one will work.

serves 2

Ingredients
1 bunch lacinato kale, leaves torn into bite-size pieces
extra-virgin olive oil, for drizzling
kosher salt
1 cup strawberries, hulled and quartered
1/4 cup crumbled feta
1/4 cup roasted salted almonds, roughly chopped

Vinaigrette
2 tablespoons champagne vinegar
1 teaspoon dijon mustard
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper

Directions
Preheat the oven to 400 degree F.

Arrange the kale on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Toss to coat. Roast for 6 to 8 minutes until kale is slightly crisp only around the edges. The inner leaves should still be soft. Remove from the oven to cool.

Meanwhile make the vinaigrette. In a small bowl, add the champagne vinegar, dijon mustard, and olive oil. Whisk together until well blended. Season with salt and pepper.

To assemble the salad: Arrange the kale on salad plates. Top with strawberries, feta, and almonds. Drizzle the vinaigrette over the salad and serve.

Do you remember back in the day when daytime talk shows were the thing to watch during the summer? Not Dr. Oz or Ellen, but Ricki Lake, Maury, Montell, Geraldo, Jerry Springer, Jenny Jones, the good juicy ones full of drama. Drama aside, the topic I loved the most were the ones with makeovers. This chickpea and tomato salad got its own little makeover. If this dish looks familiar, it’s an oldie, but goodie that I made when I first started this blog.

It’s my go to dish for dinner parties, picnics…I even made it for a bachelorette party one time, and it was a hit, especially with the vegetarians. It’s probably one of the easiest dishes to transport since it’s meant to be served at room temperature. (I like it served warm too). For easy cleanup, I make this dish in a good tupperware and store it in the fridge for up to a week. Simple is that.

I’ll spare you the gory details of my knife trauma over the weekend chopping mint leaves. Let’s just say I need to invest in a metal cutting glove and be more cautious when using a Japanese knife since they can cut through just about anything. Including my fingernail. Enough said.

So why the makeover? What changed? The original salad was good on its own, but I wanted to update it with fresh herbs, add some mint, and cut down on the amount of pasta to make it more about the chickpeas and tomatoes. What’s great about this dish it’s so versatile and easily adaptable for your own likes and needs.

Chickpea and Tomato Salad with Basil and Mint
adapted from Giada’s Family Dinners

serves 4

Ingredients
1/2 cup orzo
1 (15oz) can garbanzo beans, drained and rinsed
3/4 cup grape tomatoes, halved
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
kosher salt and freshly ground black pepper
freshly grated parmesan cheese, for garnish

Vinaigrette
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon honey
kosher salt and freshly ground black pepper

Directions
Bring a small pot of salted water to a boil over medium-high heat. Stir in the orzo. Cook for 8 to 10 minutes until tender, but still firm to the bite. Drain and transfer the orzo to a large bowl or tupperware. Add the beans, tomatoes, basil, mint, and vinaigrette. Toss to coat. Season with salt and pepper to taste. Sprinkle with parmesan cheese. Serve at room temperature or warm.

To make the vinaigrette: In a small bowl, add the vinegar, olive oil, and honey. Whisk together until combined. Season with salt and pepper.

The other day I was listening to Cosmo radio on XM, and they were talking about a study that shows women are becoming depressed from Pinterest. They were saying that women try to recreate things they see on Pinterest at home, whether it’s food, decor, a DIY project, and it never looks like the photo they pinned. It got me thinking. Am I one of those women? I do admit I get bummed sometimes when I see amazing food photography from other food bloggers on Pinterest, knowing my food tastes great, but may not look as good as theirs in photos. We do eat with our eyes first.

Then I have to remind myself that I’m not a professional photographer and hardly a professional food stylist. I don’t have odds and end dishes and towels laying around the apartment just for styling. I don’t have a beautiful outdoor space or backyard to take pictures on a picnic table or by the grass. I live in a 600 square foot apartment in a high rise building surrounded by other tall buildings with very little light and tons of shadows. So I keep doing the best I can with what I have. Making lemonade out of lemons? Is that the cliche line? I don’t know.

It also got me thinking about social media in general, and how I don’t utilize it like I should. Lazy? Definitely. Shy and unsocial? Far from it. There came a point where I was tired of flashing my life for the whole world to see. My personal social media accounts that is. Friends don’t need to know where I am or what I’m doing at every given minute. Sorry, but I’m not checking in to your stupid Foursquare. Social media can really take over your life if you’re not careful. Which brings me back to social media for this blog. It’s a bit robotic actually. Simply posting the recipes with a link and that’s it. No engagement with followers. Nothing to start a conversation. My apologies to my Twitter followers. No pictures of restaurants or a cool drink at a bar. I recognized it needs to change. And so I installed Instagram on my phone for the fifteenth time this morning. I have installed and uninstalled that app so many times because I don’t really care for it, but I’m going to embrace it this time because phone pics do look better with a filter. I surrender. Even my fashion photographer friend uses it.

Ok. Let’s cook. Shall we? Fava beans. Last Saturday, I went to the farmers market excited to buy some favas. No luck. Whole Foods? No luck. Eataly, the Italian market? Score. All giddy, I bought almost the entire basket of favas.

That giddiness almost wore off when it came time to prepping the beans. Set some time aside for this dish. It’s definitely not the dish to make when you come from work. Shelling is no big deal. Rather painless and easy. I have a major cooking confession to make. A huge mistake and forgetfulness on my part. I forgot to peel the skins before sauteing them. Oops. It was quite hilarious actually. I stood there with a wooden spoon thinking why are these beans turning a purple gray? Oh that’s why. I need to peel the skins! Let’s just say I got a nice oily manicure. The labor was worth it in the end for vibrant green colored fava beans.

Favas, Snap Peas, and Potatoes with Tarragon
adapted from Molto Batali

This dish requires a bit of prep work for the veggies. Depending on what kind of pan you use, you may need to add more than 1/2 cup of water to the pan to keep the veggies from sticking.

serves 4

Ingredients
1/4 cup extra virgin olive oil
2 pounds fresh fava beans, shelled and skins peeled (see note below)
1/2 pound fresh sugar snap peas, strings removed
1/2 pound baby yukon gold potatoes, thinly sliced
1 small red onion, thinly sliced
kosher salt and freshly ground black pepper
2 tablespoons fresh tarragon leaves

Directions
In a large saute pan, heat the olive oil over medium heat. Add the fava beans, snap peas, potatoes, and onion. Season with salt and pepper. Cook for 5 minutes, stirring occasionally. Add 1/2 cup of water to the pan. Continue cooking for about 10 minutes, stirring occasionally until veggies are tender. Turn off the heat. Stir in the tarragon. Season with salt and pepper to taste and serve.

Note: The larger beans need the skins peeled. To remove the skins, blanch the beans. Bring a pot of water to a boil. Add the shelled beans and boil for 30 seconds to loosen the skins. Drain the beans and put them in an ice bath to cool. Drain again. To remove the skins, pinch one end of the beans to squeeze out the beans. The beans will be a vibrant green color.

This happens to be one of my favorite risottos. Full of meaty mushrooms and peas mixed with creamy rice and parmesan. I’ve kept things somewhat traditional by using arborio rice, but updating it with leeks and fresh peas. I could have gone all out and used ramps and morels, but hold up a minute. I came across morels and fresh porcini mushrooms at the market. Not the farmers market. Eately, an Italian market right down the road from the Union Square Greenmarket. We’re talking $60 a pound for morels and $45 a pound for porcini. Holy crap. I’m sure they taste out of this world, but my wallet wasn’t having it. However, we did score a lovely bottle of Sardinian wine while we were there.

So I settled on cremini and shiitake mushrooms. The original recipe uses dried porcini and white button. Again, play it by ear and see what’s available at your market. You could use any of your favorite mushrooms, and if you feel like splurging, I bet the morels and porcini would elevate this dish even more.

I came across some fresh peas at the store, and I couldn’t resist. What makes this dish so versatile is you can use frozen peas. Especially during the winter months when fresh peas aren’t available. It’s one of those comforting dishes you want during the cold months, but it’s also a spring welcome as well.

The original recipe uses onion, and I have a thing for leeks. They are so delicious. One of the few onions I could eat by themselves they are so good. There were plenty of ramps to go around at the farmer’s market last weekend, but I wanted this dish to be practical in a sense. Not everybody has access to ramps. Though I have plans to cook with them in the future.

This risotto is substantial enough for a main vegetarian meal for dinner and also makes a great side dish with chicken. It might just be your new favorite risotto too.

Mushroom and Leek Risotto with Peas
adapted from Everyday Italian

serves 2 as main dish and 4 as side dish

Frozen peas are wonderful in this dish if you can’t find fresh peas. Simply thaw the peas and stir them in with the parmesan at the end. If using shiitake, remove the stems before slicing. You may or may not use all of the broth depending on how fast the rice cooks.

Ingredients
4 cups vegetable broth
2 tablespoons butter
1 leek, pale green and white parts only, chopped
3 cups mushrooms, sliced (such as shiitake and cremini)
1 garlic clove, minced
3/4 cup arborio rice
1/3 cup dry white wine
1/2 cup shelled fresh peas
1/3 cup freshly grated parmesan cheese
kosher salt and freshly ground black pepper

Directions
In a small saucepan, warm the broth over low heat.

In a medium saucepan, melt the butter over medium heat. Add the leeks and cook for about 2 minutes until softened. Add the mushrooms and garlic. Cook for about 5 minutes until softened. Stir in the rice. Add the wine and cook for about 1 minute until wine has evaporated. Add 1 cup of the warm broth and stir for about 2 minutes until absorbed. Continue cooking the rice and stirring frequently, adding 1/2 cup of broth at a time after each addition has absorbed, for about 15 minutes. Stir in the peas and continue adding 1/2 cup of broth at a time and stirring for about 5 more minutes until rice is tender and creamy.

Turn off the heat. Add the parmesan cheese and gently stir to combine. Season with salt and pepper to taste and serve.

It’s been awhile since I’ve ventured outside my lunch norm into something more indulgent. Something hot with melted cheese. You know how it is. You get stuck eating the same thing everyday for lunch to the point lunch doesn’t even sound appetizing anymore. You mindlessly eat it because, well, it’s lunchtime. That’s me with a cold sandwich of some sort usually with ham and mustard. It does get boring after awhile. That’s why we have to mix it up a bit with this arugula pesto sandwich with smoked mozzarella. Talk about a pop of flavor to wake up those bored lunchtime taste buds.

Arugula pesto is one pesto that doesn’t require any nuts. Just arugula, garlic, olive oil, and parmesan. That’s it. Easy as that. The pesto has a peppery taste from the arugula while the parmesan adds a buttery, cheesy flavor. Paired with fresh tomatoes and melted smoked mozzarella on crispy ciabatta bread…sounds simple, but the flavors really sing to you.

Surprisingly it’s not that heavy of a sandwich either. It’s quite light actually, depending on how carried away you get with the cheese. It can be very tempting. Who doesn’t like layers of cheese oozing out of a hot sandwich.

Arugula Pesto, Tomato, and Smoked Mozzarella Panini
inspired by pizza recipe in Giada’s Kitchen
pesto barely adapted from Giada’s Kitchen

These measurements are based on the size of ciabatta bread which tends to be small. The amounts below will really make 2 sandwiches with normal size bread. Feel free to add more cheese or tomatoes to your likings.

makes 3 sandwiches

Ingredients
1 packed cup arugula, plus more for garnish
1 small garlic clove
1/4 cup extra virgin olive oil, plus more for drizzling
1/4 cup freshly grated parmesan cheese
kosher salt and freshly ground black pepper
6 slices ciabatta bread
6 slices fresh smoked mozzarella cheese
1 plum tomato, sliced

Directions
In the bowl of a food processor, add the arugula and garlic. Pulse until finely chopped. Add the olive oil and process until the mixture is smooth. Transfer the pesto to a small bowl. Stir in the parmesan. Season with salt and pepper to taste.

Spread the pesto on one side of each bread slice. Arrange the smoked mozzarella on 3 of the bread slices. Arrange the tomatoes over the cheese. Place a handful of arugula over the tomatoes. Place the remaining 3 bread slices, pesto side face down, over the tomatoes.

In a large non-stick pan, drizzle olive oil in the pan over medium to medium-low heat. Grill the sandwiches for 2 to 3 minutes until golden. Using a spatula, flip the sandwiches over and grill for another 2 to 3 minutes until golden and cheese has melted. Cut sandwiches in half and serve.

So I experienced my first all-inclusive vacation this past week in Punta Cana. The kind of vacation where you eat and drink all you want because you can. Chowing my way through the buffet for breakfast, lunch, and dinner for five days straight yes I felt like I was on a cruise. Let’s not forget the one Stoli mojito that led into one after another…everyday to the point the bartender knew exactly what we wanted before we could even speak. Yep. I think it’s time to get back to a routine. A normal healthy diet. My body needed this asparagus salad no doubt after this trip. I did get in a bit of tennis time in the hot hot sun. First time playing on a sand court which was pretty cool!

This asparagus salad was inspired and somewhat adapted from a cantaloupe salad in one of my cookbooks. I decided to switch it up by omitting the cantaloupe and roasting a bunch of asparagus.

I have been craving farro for some strange reason and added it to this dish which gives the salad body and pairs beautifully with the citrus vinaigrette and red onion. The pecorino gives a cheesy, salty taste, and the walnuts create a crunchy texture.

Even though Brock picked out every single diced red onion, he loved it. He said it was his favorite thing on his dinner plate which says a lot coming from a picky eater. I think we’re on our way to getting our bodies back on track after vacation, but man do I miss the clear blue water and warmth of the sun.

Warm Asparagus, Farro, and Walnut Salad
loosely adapted from Giada’s Kitchen

Please note that cooking time for farro may vary depending on kind you buy. Follow package instructions if applicable.

serves 4

Ingredients
1 pound asparagus, trimmed and cut into 1-inch pieces
extra virgin olive oil, for drizzling
kosher salt and freshly ground black pepper
3/4 cup farro
1/2 cup chopped red onion
1 cup chopped arugula
1 cup chopped walnuts
1/4 cup freshly grated pecorino romano cheese

Vinaigrette
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.

Arrange the asparagus on a baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat. Roast for 8 to 10 minutes until the crisp-tender.

In a small saucepan, bring 2 cups of water and the farro to a boil over high heat. Reduce the heat to a simmer and cover with a lid. Cook the farro about 25 to 30 minutes until tender. Drain the farro.

Meanwhile, make the vinaigrette. In a small bowl, add the orange juice, lemon juice, red wine vinegar, and olive oil. Whisk together until combined. Season with salt and pepper.

In a large serving bowl, add the farro, asparagus, red onion, arugula, walnuts, and pecorino. Pour the vinaigrette over the salad. Gently toss to coat. Season with salt and pepper to taste and serve.

Does packing for a trip give you anxiety? I’m such a neat freak with organized to-do lists and outfits layed out perfectly with matching sandals right down to the makeup and jewelry. Ridiculous I know. May has suddenly crept upon us, and I realized Cinco de Mayo is this weekend. It just so happens Brock and I will be celebrating in tropical paradise under the hot sun with margaritas. Sorry I can’t take you with me. This so-called spring we’re having makes you wanna run fast to wherever there is tank top and flip flop weather.

I had no intentions of sharing this recipe till summer when corn and peppers are at their peak season. However, mangos and fresh corn were at the local market, and it’s Cinco de Mayo. Ok. You twisted my arm. Tacos it is.

This is a champagne mango which is a little different from the dark green and red skinned variety. I chatted with a super helpful produce guy about the mangoes because honestly I didn’t know how to choose one from another. He taught me that the greener ones are still firm and not as ripe and less sweet. The yellow ones are fully ripe, sweeter, and the flesh is softer. Similar to the way a banana ripens. I opted for a green one so I could catch it right before it fully ripened which allowed the mango to hold up well in these tacos.

There are several ways you could char the corn. I opted for the open flame on the gas stove. You could use a grill pan or oven broiler. Even frozen corn would work just as well.

This is a great dish to serve at a party. It can be served at room temperature and can also be made a day ahead. You could even skip the warmed tortillas and use it as a salsa with chips or serve the bean salad by itself as a side dish. I roasted a boneless, skinless chicken breast seasoned with cumin and coriander, cut it into strips, and served it right over the tacos. Perfect for vegetarian and non-vegetarians alike. Now where’s that margarita…

Mango and Black Bean Tacos with Basil Lime Vinaigrette
adapted from Giada De Laurentiis

serves 4 to 6

Ingredients
2 ears fresh corn, husks removed
1 (15oz) can black beans, drained and rinsed
1 (15oz) can garbanzo beans, drained and rinsed
1 red bell pepper, cored, seeded, and diced
2 jalapeno peppers, cored, seeded, and diced
1 mango, peeled and diced
12 corn tortillas, warmed

Vinaigrette:
2 limes, zested and juiced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh basil leaves
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
kosher salt and freshly ground black pepper

Directions
To char the corn, use tongs and place one ear of corn over a low flame on a gas stove. Rotate frequently on all sides (you will hear popping sounds) for about 10 minutes until charred. Repeat for the remaining ear of corn. Using a sharp knife, cut the kernels off the cob.

In a large bowl, add the corn, black beans, garbanzo beans, red pepper, jalapeno, and mango.

In a small bowl, add the lime zest, lime juice, balsamic vinegar, basil, cumin, and olive oil. Whisk together until well blended. Season with salt and pepper.

Pour the vinaigrette over the bean mixture and toss to coat. Serve with warm tortillas. Season with salt and pepper to taste.

Is it me or are berries early this year? I’ve seen mounds of blackberries, strawberries, and even blueberries displayed at the supermarket. When I read the weekly sales ad at my local market, $1.99 for a pound of strawberries, I had to do a double take. What’s interesting is I went to Whole Foods to do some shopping, and they had a strawberry sale display as well. A pound of strawberries for $4.99. Organic of course versus the conventional that I bought, but still that’s a big price difference. Not only that, they were the exact carton and exact brand. Anyways enough about my frugalness, these scones happened.

You will only use a cup of strawberries for this recipe so I went ahead and chopped up the rest to use in cereal and vanilla ice cream all week long. You could even use the rest for smoothies. Endless possibilities.

Basil adds a little something special to the scones. Mint would be wonderful too.

Oh flour. It’s been awhile. When cutting the butter into the dough, you want to have pea-size bits of butter present throughout the dough. I don’t have a cutter, so I use a sharp knife and cut the butter that way.

The dough will be sticky from the eggs and milk. Make sure to flour the surface well and rub flour on your rolling pin too. I used a glass that has a 3-inch rim. It’s what my mother has always used making biscuits growing up. It works just as well as a cookie cutter. Especially if you don’t bake everyday.

These scones are on the savory side with a sweet and tartness from the strawberries and an aromatic flavor from the basil. They are best served warm right out of the oven. To rewarm them for an on-the-go breakfast, pop them in the toaster. No seriously. It works. And maybe a pat of butter. These scones don’t really need them, but this time butter is so allowed. Better believe I’ll be packing a few for the plane ride this week.

Strawberry Basil Scones 
adapted from these Maple Bacon Scones

These scones are best the day they are made. Don’t store at room temperature. The strawberries will cause them to go bad. Store them in the fridge in an airtight container. Reheat in the oven or toaster.

makes 10 scones

Ingredients
2 1/4 cups whole wheat pastry flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, diced
1 cup fresh strawberries, roughly chopped
2 tablespoons fresh basil, finely chopped
2 large eggs, lightly beaten
1/2 cup milk

Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter. Using a knife, cut the butter into the flour until the butter forms small pea-size pieces. Add the strawberries and basil. Stir to combine.

In a small bowl, lightly whisk together the eggs and milk. Pour the egg mixture over the flour mixture. Stir together until just blended. Dough will be sticky.

Transfer the dough onto a well-floured surface. Roll the dough 1 inch thick with a rolling pin. Cut into 3-inch rounds with a cookie cutter or glass rim. Place the scones on the prepared baking sheet. Bake for 18 to 20 minutes, until the tops are golden and the insides are done. Serve warm with jam or butter is so desired.