Archive | BEIJOS EATS

Fig and Goat Cheese Crostini

It seems that there is a festival every weekend here in my new town of Sacramento. I don’t know what is better, summer or fall festivals? Both seasons are great times for produce! What I love about the festivals here compared to ones in the Bay Area, is that there is an abundance of craft breweries, wineries, local farms, and all these make for great food and cocktails. 

When I think of fall, one of the veggies that I love to use in the kitchen is figs. Park Winters is a bed and breakfast located in Winters, California that was holding their first Fig Jam Festival. Are you figging kidding me!? Imagine dancing to live bluegrass music, relaxing with family and friends, eating amazing fig-centric food and drinking fig-infused beverages. I’m going to be checking out this fig jam next year. 

Park Winters makes their own fig jam, along with many other jams at their farm. They make a to die for fall appetizer using their fresh figs and of course the fig jam. 

FIG & GOAT CHEESE CROSTINI

I N G R E D I E N T S

one small baguette, cut on the diagonal into 24 slices
three tablespoons olive oil
5 ounces goat cheese
1/3 cup Park Winters fig jam
24 basil leaves (if leaves are large, tear in half)
six fresh figs, quartered (we used Black Mission, but any varietal will do)
Olive oil for finish
Salt & pepper to taste

D I R E C T I O N S

Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

Dividing evenly, spread each toast with goat cheese, and top with fig jam. Place one basil leaf, and one fig quarter on top.

Drizzle with olive oil, season with salt and pepper.

Happy Figging Friday!

xx

Abby

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By on October 27, 2017 in BEIJOS DOES SACRAMENTO, BEIJOS EATS, EATS, FOOD, RECIPES

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Boo Appeitite With A Healthy Halloween Treat!


When it comes to the month of October, there is definitely no shortage of sugar comas around our house, especially on the night of the 31st. My little ones try to shove as much candy as possible into their little mouths before bed on Halloween night. Even I’m a little guilty of indulging in a few mini snicker bars, and I’m not even a big candy lover. It’s gonna happen… its Halloween after all. So I could try to intermix some healthy treats in-between all those sugary bites. Now, it can be hard to get kids to eat something healthy with candy in sight. Simple solution: Make it fun for them to eat! 

My daughter is all about the magic spells this year with her favorite movie, Descendants 2 out. There is a lot of “magic potions” being made in our house this month. I took that idea, and created a magic spell treat that she couldn’t resist! 

Cone Calligraphy by Meghann Miniello

Photos by Alyssa Onaka Photography



I N G R E D I E N T S 

Organic Popcorn 
Organic Mini Popcorn
Pumpkin Seeds
Chia Seeds
Shaved Coconut
Edible Glitter 
Sprinkles

D I R E C T I O N S 

In a large bowl, combine all ingredients. Toss to combine. Using a spoon or even your hands put popcorn trail mix into cones like the ones that Meghann Miniello created for me or any fun Halloween container. Sprinkle some edible glitter on top, and along with any Halloween sprinkles you have. I used silver stars to go with the whole magic theme. What little one could resist sparkly popcorn!!?!

Get your sparkle on! Sprinkle all the glitter you want. The more the better! I used a color combination of white, rose gold, and a bright pink. You can also put the popcorn in separate bowls and sprinkle the glitter individually and toss to combine prior to combining all ingredients. 

This makes a great treat for anyone that needs a class treat for their kids’ school, and for any Halloween get together you have going on. 

xx

Abby

 

 

 

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By on October 17, 2017 in BEIJOS EATS, EATS, FALL RECIPES, HALLOWEEN

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Farmer’s Market Bowl


With all the fresh bounty of produce, harvest festivals, and farmers markets every day here, there are endless choices of yumminess to create. I love this time of the year, I feel this is the best time for veggies.  I recently discovered a hidden gem of a restaurant called Farmhaus. It is located in Granite Bay on Auburn Folsom Rd. You really have to look for it, or you will miss it with a blink of an eye. I had their farmers market bowl and well…  it was so delish, I had to try to recreate it. A farmers market bowl is basically what you think it is. Lots of fresh produce, protein if you so desire, and a grain. This is such an easy dish, anyone can do it!

Photos by Candiss Koenitzer


I N G R E D I E N T S 

grilled chicken 
black beans 
1 cup cooked brown rice 
fresh grilled corn
 shaved cabbage
quartered grape tomatoes 
thinly sliced watermelon radish
 sliced bell pepper
sliced or whole black olive
cilantro 
sliced avocado
quartered lime
chipotle sauce

D I R E C T I O N S

In a bowl, layer your ingredients. Start with brown rice on the bottom. Next up, the thinly sliced cabbage. I like to squeeze some fresh lime juice on top of the cabbage and salt and pepper it up before adding the next ingredients. and then the remaining produce. Place the sliced avocado on top and squeeze fresh lime juice on top to your desired taste. I did about two-quarters of the lime. Finally, drizzle the chipotle sauce on top. Garnish with the cilantro, and enjoy! 

And doesn’t it feel good to be eating something that is good for you and yummy! I like to chow down on these at least 3 times a week. 

xx

Abby

 

 

 

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By on October 12, 2017 in BEIJOS EATS, FALL SALADS, FOOD

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Fresh Grilled Peach Burrata Salad

 



F R E S H  G R I L L E D  P E A C H  B U R R A T A  S A L A D

Remember those juicy peaches from Tony’s Fruit Stand from Monday’s post? Well, I couldn’t let summer go with out a little-grilled fruit action, and peaches are the perfect fruit to grill! Trust me, once you have had a grilled peach or any fruit for that matter, you will never go back. You are seriously missing out! Grilling fruit brings out the sweetness even more and the caramelization on the outside. Soo good! And burrata? Well, it’s only the best cheese in the world! The sweetness of the peaches with savory burrata makes for a killer combination, and adding in procusitto, gives it that salty punch to make one flavor-packed summer salad. And it wouldn’t be right if I didn’t add in some unusual subjects into my salad game. 

The fam and I spent our last week of summer in one of our favorite places. Tahoe. Need I say more? My husband has been going to Tahoe since he was little. His family has a place that is in the same complex of some of his dearest friends that he met while young and free loose on the Tahoe shores. I’m sure you can only imagine the stories I get to hear. ;) Now as adults, we get to spend time with those close friends and have our kids grow up doing the same thing as him. I tried this recipe on them last week, and it was a keeper! I highly recommend having this grilled salad with close friends, wine in hand, and on the beach at sunset. That is what summer nights are all about! 

Photography by Candiss Koenitzer

 

D I R E C T I O N S

Preheat grill to medium high heat. Spray grill to prevent sticking. Grill peaches until grill marks and caramelization are achieved. Set aside to cool. Now, you could serve this as a warm salad, but I’m not a fan of warm soggy micro greens. I sometimes will even put the peaches in the freezer for a faster chill down, especially if its really outside.

 Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers.

Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers. You can omit the red onion if your not a fan, or even grill those as well for a less pungent taste.

Sprinkle the arugula micro greens generously on top.

A final touch, lightly sprinkle himalayan pink salt and lavender. If you do use the lavender, use the kind from the grocery store to insure it is edible. Add some aged balsamic vinegar for that extra touch and flavor right before serving!

xx

Abby

 

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By on August 18, 2017 in BEIJOS EATS, EATS, FOOD, RECIPES, SALADS

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