Archive | RECIPES

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



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!







Continue Reading



Grilled Summer Corn with Chimichurri Sauce

Nothing screams Summer more than grilled corn on the cob. It is the essential summer food. An ear of summer corn is candy-sweet and tender enough to eat raw. Whether you’re grilling those bad boys or throwing together a simple salad, corn at the peak of the season is always the way to go. My husband makes this awesome chimichurri sauce that he puts over grilled flank steak, so good! I would seriously put it on anything, and that is when I had the genius idea to put it on grilled corn. He won’t give it to anyone, not even me! Roll of the eyes. So I had to figure out my own, and I have to say, it’s pretty darn close to his. Shucks, you just can’t beat fresh grilled corn with fresh herbs sprinkled on top. Who’s with me?!?

I have been patiently waiting to bring out these fun Crate & Barrel Enamelware black rimmed plates for summer! Shop all these Beijos favorites at the bottom of the post.


Grilled Summer Corn with Chimichurri Sauce


6 White or Yellow Fresh Corn, not husked
2-3 sprigs fresh rosemary
1/2 large handful fresh basil
2-3 sprigs of fresh lemon thyme
1 large handful fresh parsley
1/2 large handful fresh cilantro
1 tablespoon Olive Oil
3 tablespoons Red Wine Vinegar
1 Jalapeno, chopped (seeded or not seeded, your choice)
Fresh lemon juice
Salt and Pepper


Light up that grill. Peel back your husks and remove the silk from the corn. Fold the husks back up, and throw on the hot bbq naked. Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes.

While your corn is on the grill, prepare your chimichurri sauce. Now, this is where your own taste buds call the shots. You can either throw all the herbs into the blender or just roughly chop. I like to roughly chop cause I like the look and taste of herbs, for some people that might be too strong. Up to you! You can also prepare this sauce hours or a day before. The longer it sits together, the better it is. Place all ingredients in either a blender and mix together or a bowl if you are going the rustic route. Taste and adjust your salt and pepper along with your vinegar for your liking.

Husk your grilled corn, and top it with your chimichurri sauce. Serve immediately.

Serve immediately.




Get it all here!

Happy Grilling!




Continue Reading

By on June 9, 2017 in FOOD, RECIPES, SUMMER


Making Spring Buddha Bowls

I think we say this every year, but where does the time go?!? I swear Jacquelyn, and I were just scheming ideas for our spring to do list, and today we are checking off our last final spring item with our buddha bowls. But don’t fret, summer is among us, and this summer’s to-do list is a goody! Summer is my favorite season… I think most of you feel the same way. How could you not, it’s filled with sunshine, al fresco dinners, maybe a vacay or two, and most of all making fun memories with your little ones.

Cooking with this season’s freshest bounty is always a must. I love to make dinner on spring and summer nights and eat outside with my family. It is what puts the biggest smile on my face! The best nights are when I can get one or both kids to help me cook dinner. I have some of the best memories cooking with my family when I was younger, and I hope I can instill that into my two kids. It requires time, a lot of patience, and some extra clean-up, but well worth the effort. 

These bonding memories not only teach them about what it is in season, but also creates an opportunity to discuss the senses (taste, sight, smell, touch), boosts self-esteem, and encourages creativity which I love. All I can say is that I’m doing something right cause my kids eat more vegetables than my husband and myself combined. One of our favorite things to make is buddha bowls or hippie bowls. Also, these bowls allow each of us to put in our favorite ingredients. This is my take on a spring Buddha bowl. 

What the heck is a buddha bowl some of you might ask?

A buddha bowl or hippie bowl is a vegetarian bowl that is packed so full that it has a rounded “belly” appearance on the top much like the belly of a Buddha. While there are a lot of variations of these bowls, they usually incorporate a starch, vegetable protein, raw and cooked vegetables along with some fruit, nuts or seeds, and a dressing. It’s really up to you! And who wouldn’t love that? 

Abby’s Spring Buddha Bowl


Brown Rice
Asparagus (broiled or grilled)
Grilled Zucchini
Radishes (variety)
Purple potatoes (I roasted with salt + pepper and then mashed with a fork)
Chia seeds
Micro Greens (I like spicy arugula micro greens)
Heirloom cherry tomatoes (roasted)


Layer arugula on the bottom of your bowl. And I sometimes will toss the bottom layer of arugula with some dressing before putting in the bowl. Then layer with brown rice. Then simply pile together your ingredients next to each other. Lastly, drizzle the citrus vinaigrette, and serve immediately. So, there are no rules to Buddha bowls, it’s all about healthy options all in one place, cooked or not cooked. Totally up to you, which is fun especially for the kids. As a result, it gets them to eat their veggies. Or so we hope! 

Citrus Vinaigrette


Makes 1 1/2 cups

One small shallot, finely chopped
¾ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
Three tablespoons fresh lemon juice
Two tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper


Combine first six ingredients in a small jar; season vinaigrette to taste with salt and pepper. Finally, shake to blend and pour onto your bowls. 

Can be made up to 1 week ahead, and kept chilled.

Watch out for sneaky little hands!



Continue Reading



Citrus & Coconut Panna Cotta

We are feeling fruity here this week! Yesterday, you saw our challenge on wearing citrus colors, right? See it here if you missed out. Today, we are consuming our citrus, the best way we know how.. dessert! You might have seen this yummy citrus dessert make a cameo in our Easter brunch earlier this year. Chef Molly, from Organicopa, made these delicious little ladies, and I couldn’t get enough! Of course, I had to sneak a taste after and make sure it was perfect for you. Let me tell you; it is probably one of the best desserts that I have ever had. I’m not a huge dessert fan, so you know when I say it’s good… you need to try it! The fresh taste of the grapefruit joined with the homemade coconut cashew granola will just send you right to citrus heaven. This is one dessert that you can eat at any meal, and not feel bad about it. 

Photos by Erin Milnik

Recipe by Now, Forager

Citrus & Coconut Panna Cotta with Coconut Cashew Granola

Makes 6 Panna Cottas

Grapefruit Gelée

1/2  silver gelatin sheet 
2 1/2 oz freshly squeezed grapefruit juice, about 1/2 large grapefruit
Two tsp sugar

Set six small glasses onto a baking sheet lined with a Silpat or other slip-resistant liner to prevent glasses from sliding. Set aside until ready to use.

Bloom the gelatin sheet in a bowl of very cold water (enough to completely submerge the gelatin, at least eight oz/227g). Set aside for 5-10 minutes or until gelatin is soft and flexible to the touch. Gently squeeze out water from gelatin right before adding it to a warm liquid. 

Meanwhile, in a small pot, bring the grapefruit juice and sugar to a simmer. Remove from heat and add softened gelatin. Whisk to combine until gelatin has dissolved into the warm liquid. Pour 1 Tbsp of mixture into each glass and then transfer baking sheet to the refrigerator. Chill grapefruit gelée until set, at least 1 hour. 

Coconut Panna Cotta

2 oz  unsweetened shredded coconut flakes
8 oz unsweetened coconut milk 
8 oz heavy cream
1 oz sugar
1/2  vanilla bean, split and seeds scraped
1 1/2  silver gelatin sheets (160 bloom)

Preheat the oven to 350F. Spread out shredded coconut onto a small baking sheet. Place into the oven to toast until deeply golden, about 10-13 minutes. Stir occasionally during baking to ensure even toasting. 

Meanwhile, combine coconut milk (be sure to thoroughly combine the thick coconut cream and milk), heavy cream, sugar, and vanilla bean seeds with scraped pod in a medium sized saucepan. Set over medium-high heat and bring to a simmer. Remove from heat and add in toasted coconut. Cover with a lid and allow to steep for 10 minutes.

Meanwhile, bloom the gelatin sheets in a bowl of very cold water (enough to completely submerge the gelatin, at least 8 oz). Set aside for 5-10 minutes or until gelatin is soft and flexible to the touch. Gently squeeze out water from gelatin right before adding it to a warm liquid. 

Using a fine-mesh strainer, strain steeped coconut mixture into a clean saucepan. Place over medium heat and heat just until warm to the touch, about 1-2 minutes (not simmering and not hot). Remove from heat and whisk in softened gelatin until dissolved. Transfer warm coconut panna cotta to a container with a pourable spout for easier pouring, such as a large liquid measuring cup.

Remove grapefruit gelée glasses from the refrigerator and evenly distribute coconut panna cotta into each glass (about two oz/57g). Carefully, transfer filled glasses back to the fridge to chill until completely set, at least 2 hours. Once set, cover each glass with plastic wrap until ready to serve. Stored panna cottas will keep for up to four days.

Coconut Cashew Granola

2 oz old-fashioned rolled oats
1 oz unsalted cashews, roughly chopped
1/2 oz sliced almonds
1/2 oz unsalted pistachios
1/2 oz unsweetened shredded coconut flakes
1 oz light brown sugar
1/2 oz all-purpose flour
1/4 tsp  sea salt or kosher salt
2 Tbsp unsalted butter
2 Tbsp maple syrup

Preheat oven to 300F (150C). Line a baking sheet with parchment paper or a Silpat.

In a bowl, combine oats, cashews, almonds, pistachios, coconut flakes, brown sugar, flour, and salt. In a small pot, over medium heat, melt together butter and maple syrup. Pour over the oat mixture and stir until thoroughly combined.

Spread out granola onto prepared baking sheet and bake for 30 minutes, stirring lightly halfway through. Remove granola from oven and let cool completely before using. Store granola in an airtight container, at room temperature, for up to three weeks.

Citrus & Coconut Panna Cotta with Coconut Cashew Granola Assembly

One fresh grapefruit supremed (segmented)
One fresh orange supremed (segmented)
Six chilled coconut panna cottas
Coconut Cashew Granola

To supreme (how-to video tutorial here), place the grapefruit on a clean cutting board. Using a sharp knife, trim off the bottom and top (you want to see the grapefruit flesh peeking out). Rest the grapefruit, cut side up. Next, carefully slice the rounded sides lengthwise by placing the knife blade between the peel and the flesh. Follow the contour of the grapefruit to guide you. Once all the skin has been removed, carefully cut off any white pith that remains (it’s very bitter). At this point, the whole flesh of the grapefruit should be exposed.

To cut a grapefruit segment, place the knife blade between one of the membranes and the flesh. Cut until you reach the center of the fruit. Repeat the slice on the other side of the segment. Slide out the finished segment using the knife blade. Repeat until all the segments have been cut. Repeat the process with the orange. Squeeze out the juice from the empty membranes into an airtight container. Store leftover fruit segments, in their juices, in the refrigerator for up to three days.  

Top each panna cotta with a handful of granola, two segments of grapefruit, and two segments of oranges. Sprinkle on any additional garnishes if desired, such as crunchy white chocolate pearls or chopped dried fruits.

Serve immediately and enjoy!







Continue Reading

By on May 16, 2017 in EATS, FOOD, RECIPES


Spring Asparagus, Artichoke, and Arugula Salad with Chive Vinaigrette

Hip! Hip! Hooray! It’s Fri-yay! Anyone else’s week need to be over? This weekend should be a goody! With Mother’s Day on Sunday and my birthday celebration tomorrow with a night away with the hubby at Cordavalle, our favorite hotel, I’m super excited! I haven’t done a salad in awhile on the blog, and I thought today would be a perfect day with Mother’s Day coming up! I’m sure most of you will have to prepare brunch, breakfast, and even dinner for those beautiful mamas. Keep on reading as we have you covered with this fresh spring bevy of vegetables. This salad is about my mama. She loves to make salads for every dinner. My dad and I have named her salads, “everything but the kitchen sink.” Anything she loves will go in these salads. None of it makes sense, but somehow it always tastes super yummy. I took a couple of spring vegetables like artichokes, asparagus, and peas that she loves to put in her salads to create this delicious spring salad recipe that just screamed Candy! That’s my mama’s name. Sounds kinda unusual but trust me with the sweet and tangy citrus along with the earthy vibes from the peas, artichokes, and arugula its a winner. 

Photos by Erin Milk

Spring Asparagus, Artichoke, and Arugula Salad with Chive Vinaigrette

Serving: 2-4


One small bunch of asparagus spears, woody ends trimmed, cut into pieces on the diagonal
1 cup  Jerusalem artichoke hearts, peeled and sliced
If you can’t find them, use fresh or frozen artichoke hearts
½ cup frozen or fresh petite peas
5 oz wild arugula
One ruby red grapefruit, peeled and sectioned
One white grapefruit, peeled and sectioned
Fresh Chive Vinaigrette
1/4 cup minced chives
The zest of half a lemon
2 Tablespoons freshly squeezed lemon juice
¼ teaspoon sea salt and freshly ground pepper to taste
2 Tablespoons extra-virgin olive oil


Chive Vinaigrette
Combine all the ingredients in a small blender or food processor jar and blend until smooth and creamy.
Place the arugula leaves in a large serving bowl. Drizzle over half the dressing and toss until well combined. Bring a large saucepan of salted water to a boil. For the frozen artichokes, add and cook for 2 minutes. Add the asparagus and peas, and cook for another 2-3 minutes or until tender-crisp. Strain and place in an ice bath to stop the cooking and set the color. Drain when completely cool and season with salt and pepper. If you are using Jerusalem artichokes, peel and slice. Because Jerusalem Artichokes discolor quickly, peel and slice them just before serving. Add the seasoned blanched vegetable and the rest of the dressing and gently toss to combine. Add sectioned grapefruit on top and season with salt and pepper. Garnish with some chopped chives and serve immediately. 

Happy Friday! 



Continue Reading

By on May 12, 2017 in EATS, FOOD, RECIPES, SALADS