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Beef Tenderloin Saltimbocca

Beef Tenderloin Saltimbocca with Red Wine Pan Sauce

Oh the love and compliments I received when I served this Beef Tenderloin Saltimbocca. I felt like a James Beard Award winning chef after my family finished thoroughly praising me and my saltimbocca.  And such praise doesn’t always happen. Nope, not at my house.

I have to admit, my palate was dancing with complete bliss after one bite of this Beef Tenderloin Saltimbocca with Red Wine Pan Sauce.  I smiled to myself and felt utterly vindicated as dinner the night before was a total disaster.  My recipe testing didn’t go as planned. Which is what happens on occasion and which is why we call it recipe “testing” – as I so humbly told my family while they were making funny faces and critiquing my meal.  Even chef’s have dinner disasters.

Beef Tenderloin Saltimbocca with Red Wine Pan Sauce // Karista's Kitchen

Typically prepared with veal, this saltimbocca is just as decadent when prepared with the most tender cut of beef – the tenderloin.  Medallions of tenderloin are pounded thin, layered with fresh sage leaves and pancetta, quickly pan seared and then finished with a sensuous red wine and butter pan sauce.

What made this gorgeous Beef Tenderloin Saltimbocca even more perfect was the wine I paired with it – 2013 Yao Ming Cabernet Sauvignon.  This sumptuous wine is from one of the most celebrated vintages in the history of the Napa Valley.  “It displays a level of balance, elegance, structure and ageability”.  Silky and lush, the 2013 Yao Ming Cabernet Sauvignon pairs elegantly with the saltimbocca, allowing the uncomplicated and bright flavors of the dish to shine while complimenting the beauty of the wine.

Although this exquisite dish might seem fancy, it’s perfectly simple to prepare.  I love to serve this with a seasonal green and vegetable salad with a light vinaigrette such as a lemon Dijon or balsamic or roasted zucchini, broccoli or braised bitter greens.  If you’re looking for a little more substance to add to the meal, good old-fashioned mashed potatoes pair nicely. 😉

Delicious Wishes and Loads of Love,

Karista

*Although I’ve been a huge fan of Yao Ming Family Wines for a while now, I was fortunately gifted with a bottle for this recipe.

Beef Tenderloin Saltimbocca

Serving Size: 4-6

Beef Tenderloin Saltimbocca

Ingredients

  • 2lbs beef tenderloin, cut into 8-10 medallions
  • 1 bunch fresh sage leaves
  • 8-10 slices pancetta
  • 2 tablespoons ghee or extra virgin olive oil
  • 1 cup red wine (any wine that you would drink)
  • 6 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • Chopped fresh Italian parsley for garnish
  • Toothpicks

Instructions

  • On parchment paper or a cutting board, pound out each medallion to about ½ inch thick. Season each medallion with salt and pepper on both sides.
  • Place a sage leaf on each medallion and then layer with a slice of pancetta. You can use a toothpick to secure the sage and pancetta to the beef or you can try placing them in the pan completely assembled.
  • In a large skillet, add the two tablespoons of ghee or olive oil and heat over medium high heat. Once the ghee/oil is hot but not smoking, add the medallions to the pan, pancetta side down. You may need to pan sear in batches so that you don’t over crowd your skillet.
  • Cook each medallion for about 2 minutes on each side or until the beef is done to your liking. Transfer the beef to a platter when done. Cover lightly with a piece of foil to keep warm.
  • When all the beef has been cooked, turn the heat down to medium and add the red wine, scraping all the fond (brown bits) off the bottom of the pan. Whisk in the butter one tablespoon at a time and bring the sauce to a lively simmer. Let the sauce simmer until it’s been reduced by half. Season with salt and pepper to taste.
  • Place the pan sauce on the bottom of a serving dish and then place the Beef Tenderloin Saltimbocca over the pan sauce. Garnish with chopped fresh Italian parsley and serve with Roasted fingerling potatoes or mashed potatoes and roasted or steamed seasonal vegetable.
  • Notes

    The fragrant and earthy flavors in this gorgeous beef dish pair exquisitely with the Mao Ying 2013 Cabernet Sauvignon. Sip, savor and enjoy.

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    Appetizers Breakfast Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian VRAI Magazine

    Avocado and Watercress Salad with Edible Flowers

    Avocado Watercress Salad with Edible Flowers // Karista's Kitchen

    There is nothing quite like a beautiful salad. The color, the scent of fresh greens and produce, all collectively creating edible art on a plate.

     Not only is this Avocado and Watercress Salad impressive in presentation, but it’s mouth-watering delicious in taste.  

    Fresh avocado and watercress tossed with a light lemon vinaigrette, gently stacked and then topped with brilliantly colored edible flowers.

     

    Spring Vegetable Strata // Karista's Kitchen and VRAI Magazine

    The Avocado and Watercress Salad is simple to prepare – either with round food rings or you can layer the salad on a platter or on individual plates.   This salad is so delicious served with either a quiche or this lovely Spring Vegetable Strata I created for VRAI Magazine.  The fresh flavors of the avocado and peppery watercress pair beautifully with eggs dishes or even a spring lamb chop or roasted rack of lamb would be lovely.

    A gorgeous table of food for Mother’s Day brunch or any casual weekend entertaining.  I often serve the strata for Sunday breakfast and fancy it up with the salad if I’m serving it for brunch.  However you decide to serve these dishes, your guests will be completely delighted. Especially if there is a Mimosa sitting next to the plate!

    Wishing you all a beautiful and delicious week!

    Loads of Love,

    Karista

    Avocado and Watercress Salad with Edible Flowers

    Serving Size: 4

    Avocado and Watercress Salad with Edible Flowers

    Ingredients

    • 1 large bunch watercress, thin stems and leaves only
    • 2-3 large firm but ripe avocados, diced
    • ½ to 1 cup edible flowers (usually purchased in the fresh herb section of a market)
    • 3/4 cup extra virgin olive oil
    • 2 tablespoons apple cider vinegar
    • Juice of one lemon, about 3 tablespoons
    • 1 tablespoon Dijon mustard
    • 2 teaspoons honey
    • Salt and pepper to taste
    • 4 3-4 inch round food molds, if desired (optional). If you don’t have food molds, a washed and dried tuna with both ends removed will also work.

    Instructions

  • Whisk together the olive oil, vinegar, lemon juice, Dijon mustard and honey. Season to taste with salt and pepper.
  • In a bowl, gently toss the diced avocados with a splash of the lemon vinaigrette. In a seperate bowl, gently toss the watercress with a splash of lemon vinaigrette. The watercress will wilt quickly once it’s dressed with vinaigrette so don’t dress the watercress until right before serving. The avocado should be dressed with vinaigrette as soon as it’s been diced.
  • If using food molds (or tuna cans), brush the inside with a little olive oil. Set each mold on a plate. Divide the avocado among the plates. Press the avocado firmly into the mold. Next, press the watercress into each mold. Gently remove the molds. It’s ok if the watercress falls, it will still look beautiful. Drizzle a little more vinaigrette over each salad if desired and once last pinch of salt and pepper.
  • Garnish each salad with edible flowers and serve.
  • If you’d like to make the salad without molds, layer the avocado on plates, top with watercress and then the edible flowers.
  • Notes

    If you can't find edible flowers, not to worry. Garnish with fresh chopped chives and some grated fresh carrot and beet or spiralized carrot and beet for some color.

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    DaVinci Wine Recipes Halibut Karista's Kitchen Seafood

    White Fish Florentine with DaVinci Pinot Grigio

    Halibut Florentine from Karista's Kitchen

     

    This White Fish Florentine is a lush and flavorful dish inspired by my visit to Tuscany with DaVinci Wine a few years ago.  

    Spinach is used in all sorts of Tuscan dishes and it’s also prevalent in many coastal seafood recipes like my Spinach Ricotta Stuffed Dover Sole.  I love the simple list of ingredients combined with fresh white fish, which is typically easy to find year round.   This gorgeous recipe makes for a fuss free weeknight meal or an elegant meal for entertaining.

    Living here in the Pacific Northwest, I use several different types of white fish for this recipe, depending on the season.  I adore this dish when halibut is in season or when I can snag a gorgeous piece of black or ling cod.

    I like to enjoy the fresh and enticing flavors of this White Fish Florentine paired with a bottle of DaVinci Pinot Grigio. Perfection!

    Delicious Wishes and Loads of Love,

    Karista

    White Fish Florentine with DaVinci Pinot Grigio

    Serving Size: 4

    White Fish Florentine with DaVinci Pinot Grigio

    A great way to use all that fishing trip fish stocked in the freezer or the spinach you froze from summer. Substitute with fresh winter greens instead of spinach and spike with your favorite spices rather than the Dijon.

    Ingredients

    • 1lb fresh spinach (or 1 large pkg frozen organic chopped spinach)
    • Olive oil
    • 3 tablespoons chopped shallots
    • 2 cloves garlic, finely chopped
    • 1 tablespoon Dijon mustard
    • 1/3 cup heavy cream (for a saucier dish add ½ cup cream)
    • 1 teaspoon lemon zest and a few squeezes of lemon
    • Salt and pepper
    • 1 ½ – 2 lbs fresh fish (Cod, Ling Cod, Halibut, Snapper, Sole, if using snapper try to remove the bones prior to cooking)
    • 1/3 cup bread crumbs
    • 1/4 cup fresh grated parmesan
    • Serve with fresh lemon wedges

    Instructions

  • Pre-heat the oven to 400F.
  • In a sauté pan over medium heat, drizzle a tablespoon of olive oil and add the fresh spinach, in batches if you need. Sauté just until the spinach is wilted and transfer to a dish. Continue until all the spinach has been sautéed. Let the spinach cool a bit and then squeeze all the excess liquid from the spinach. Coarsely chop the sautéed spinach and set aside.
  • Or, if using frozen spinach, thaw and squeeze out all the excess liquid.
  • In the same sauté pan over medium heat, add another tablespoon of olive oil and sauté the shallots and garlic for one minute or until fragrant. Next, stir in the heavy cream, Dijon mustard and lemon zest. Take the pan off the heat and fold in the chopped spinach until combined with the sauce. Season the mixture with salt and pepper to taste.
  • Drizzle a bit of olive oil in the bottom of a 9×13 baking dish, just enough so the fish won’t stick. Season each piece of fish with salt and pepper and place the fish in the baking dish in a single layer.
  • Spread the spinach mixture evenly over the fish. Then squeeze a bit of lemon juice over the spinach and fish. Mix together the bread crumbs and grated parmesan and then sprinkle on top of the spinach.
  • Place the fish into the oven and roast for about 10-15 minutes or until the fish is flaky and done. Typically you can cook fish about 10 minutes for every inch of thickness, however, because we’ve layered with spinach and breadcrumbs cooking time may be longer.
  • When the fish is done, remove from the oven and serve with fresh lemon wedges.
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    This dish is inspired by my visit to Tuscany with the 2013 DaVinci Wine Storyteller Experience and adapted from many versions of Fish Florentine.  I dined on something similar and I was so impressed with the simple but flavorful meal I had to re-create it for this website. Enjoy! 

    Karista's Kitchen Kid Friendly Pasta vegetarian

    Spicy Pasta Puttanesca with Loads of Fresh Herbs

    Spicy Pasta Puttanesca with Loads of Fresh Herbs

    Summer is winding down and I find myself in a mad dash to use every last summer tomato I can get my hands on.  Which is absolutely why this spicy little pasta dish happened.

    I whipped this up on the fly the other day, trying to use up all my baby tomatoes before they went bad.  Normally I can’t keep tomatoes around due to all the “tomato snacking” that goes on in my house.

    Spicy Pasta Puttanesca with Loads of Fresh Herbs

    Pasta Puttanesca is one of my favorite pasta dishes.  Onions, garlic, anchovy, a bell pepper from the garden along with a handful of chopped fresh summer herbs, salty capers and olives and last but not least, summer baby tomatoes.  All nicely sautéed and warmed in my favorite extra virgin olive oil and then splashed with a hearty handful of fresh grated parmesan.  For extra spice,  I sneak in a few sliced pickled jalapeno.

    Ahhh… food just doesn’t get any tastier.

    Spicy Pasta Puttanesca with Loads of Fresh Herbs

    I’m going to miss the sweet little red beauties when they’re gone. I rarely purchase them out of season and only when my family feels they need a cherry tomato fix.  Hands down, fresh tomatoes taste best in summer.  However, in the fall and winter months I use organic canned tomatoes.  They’ve been canned at the peak of ripeness and infuse a sweet tomato flavor in the winter version of this dish.

    During the winter months, I often fold in some cooked ground Italian sausage for a hearty one dish meal.

    What I love most about Pasta Puttanesca is it’s many versions and interpretations swimming around recipe land.  Many chefs and home chefs prepare cherished versions of this dish.  It’s one of those lovely recipes that lends itself so beautifully to the variety of the season.

    Delicious Wishes and Loads of Love,

    Karista

    Spicy Pasta Puttanesca with Loads of Fresh Herbs

    Pair this lovely dish with my fave DaVinci Chianti

    serves 4-6

    Ingredients

    1 lb thin spaghetti or linguine, cooked according to package directions

    1 small red onion, diced

    1 small red, orange, purple or yellow bell pepper, thin sliced

    3-4 anchovies

    2 cloves garlic, finely diced

    1 tablespoon sliced pickled jalapeno (or more to taste) or a pinch or two of crushed red pepper flakes

    1 heaping tablespoon of capers

    Handful of assorted olives, sliced

    Handful of fresh Italian parsley, chopped

    Handful of fresh basil, chiffonade sliced

    1-2 sprigs oregano, leaves removed and finely diced

    1 pint cherry or baby heirloom tomatoes, sliced

    2-4 tablespoons extra virgin olive oil.  I use California Olive Ranch Arbosana Olive oil

    Squeeze of lemon

    Handful of fresh grated parmesan cheese

    Fresh cracked black pepper

    You may or may not need any additional salt, so be sure to taste for seasoning

    Directions

    Prepare your pasta according to package directions.

    In a large skillet over medium heat, add 2 tablespoons olive oil.  Sauté the onion, peppers and anchovies until onions and peppers are soft.  The anchovies will melt into the oil.  This creates lovely, deep and rich flavors.

    Next, stir in the garlic and sauté for one minute longer.

    Turn the heat to medium low and stir in the jalapeno or crushed red pepper flakes, capers, olives and fresh herbs.  Let the mixture heat and simmer for a few minutes, allowing all the delicious flavors to meld together.

    Fold in the tomatoes, add a squeeze of lemon and then sprinkle with fresh cracked black pepper and taste for salt.  You may or may not need any additional salt due to the anchovy, capers and olives.

    Add the cooked pasta to the skillet of veggies tossing to coat.  Drizzle with the remaining 2 tablespoons olive oil and then pour the pasta onto a platter, ladling all the stray olives and tomatoes on top.

    Garnish with freshly grated parmesan cheese and serve.

     

     

     

     

    Karista's Kitchen Sassy Side dishes vegetarian

    Sassy French Lentils

    French Lentils with vegetables or squash

    What a summer it’s been.  Another move, a bit of travel, family visits, lots of delicious recipes tested and photographed, a new driver in the family, our college student returning to the city soon and Tank and I found new trails to run, cows and chickens to photograph and juicy ripe blackberries to snack on while we’re supposed to be running.  I think Tank loves the blackberry breaks more than me.

    Life is in perpetual motion and although this is a good thing, there are moments I need to put on the brakes, settle into a comfy chair and enjoy a quiet moment.  Hopefully with something tasty to sip – and always with a good book.  This does not happen often enough unfortunately, but today, I find myself scheming to find that moment in the near future.  I think you should to!  My little soapbox speech for the day. 🙂

    Mirepoix for French Lentils

    I’m in a bit of a sassy mood (can you tell?) and in honor of my sassiness, I’m posting this sassy little French lentil recipe.  Lentils have never thrilled my culinary taste buds – they’ve always just been there.  A side dish or ingredient that has useful qualities.  Mashed and blended with other exciting ingredients into lentil cakes or stirred into soups and stews to create a hearty texture.  Sometimes I’ll toss them into salads for extra texture and protein but I think I love them best prepared in the French style.

    French Lentils with vegetables or squash

    This is a recipe I can get excited about.  Layering flavor after flavor and then combining all those lush flavors with the lentils and summer vegetables makes for the loveliest entrée or side dish.   This dish is so simple and so delicious, I often pair it with grilled salmon or steak.  My oldest gal adores this dish a la carte, 0ften taking the leftovers for lunch.

    So, my friends, plan a quiet moment with something tasty to sip, a good book…  and make yourself some Sassy French Lentils.

    Delicious Wishes and Loads of Love,

    Karista

    Sassy French Lentils

    I use organic canned lentils for time sake, but feel free to use dried lentils that have been cooked.

    Serves 4-6

    Ingredients

    2 tablespoons extra virgin olive oil

    1 red onion, diced

    2 anchovies

    1 medium carrot, diced

    1 rib celery, diced

    3 cloves garlic, finely diced

    1 3 inch sprig rosemary

    3 sprigs fresh thyme

    1 tablespoon chopped fresh Italian parsley

    1 tablespoon chopped fresh oregano

    1 cup diced summer tomatoes (or canned)

    1 15 ounce can organic lentils or 2 cups cooked lentils

    1 teaspoon Dijon or stone ground mustard (optional)

    Squeeze of  lemon juice

    Drizzle of extra virgin olive oil

    Sea salt and freshly cracked black pepper to taste

    Add ins:  sliced roasted or grilled summer squash and zucchini, eggplant, green beans, corn and any other summer vegetable you adore, just stir them in or layer them on top of the finished dish.  If preparing this dish Fall/Winter I love to stir in diced roasted sweet potato or butternut squash.

    Directions

    In a large skillet heat the olive oil over medium heat and when it’s hot, but not smoking, add the onions, anchovies, carrots and celery.  Sauté until the veggies are nice and soft.

    Then stir in the garlic and sauté for one minute longer.

    Next stir in the rosemary, thyme, Italian parsley, oregano, tomatoes and lentils.  Let them heat through and then simmer on low for about 10 minutes.  Season to taste with salt and pepper.

    Remove the sprig of rosemary and then stir in the Dijon or stone ground mustard, squeeze of lemon juice (about a teaspoon), and drizzle of olive oil.  Continue to simmer on low for another 5-8 minutes.

    Take them off the heat and let them sit covered while you prepare the rest of your meal.  Or let them sit for about 5 minutes to allow all the flavors to meld together.  Taste for seasoning before serving.

    If you are pairing the lentils with veggies, ladle the lentils onto a platter and then top with the veggies.  If using diced roasted sweet potato or butternut squash, I like to gently fold those into the lentils and then ladle onto a platter.

    Garnish with fresh chopped Italian parsley and dollops of plain Greek yogurt.

    Serve with lemon wedges if desired.

    Bon Appetit!

     

     

     

     

     

     

     

     

    Duck Karista's Kitchen Kid Friendly Pork

    Allspice Rubbed Pork Tenderloin with an Asian Cherry Glaze and Chianti at Home

    Allspiced Rubbed Pork Tenderloin with an Asian Cherry Glaze over Coconut Rice

    By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed.

    The mornings are felt with a slightly cool breeze from the west, drifting from the ocean that lies just beyond the small range of mountains.  As I sit on my back porch with my morning coffee in hand, I hear the sound of a train in the distance and my choir of bull frogs are beginning the morning hush after an evening of choir practice.

    My songbirds are chiming though, making it known the competition is on.  Their melodies much sweeter to the human ears.  I won’t tell my bull frog choir however.  They seem to delight in their nightly choir practice.

    Where the songbirds sing in my backyard // Karista's Kitchen

    And so now, as I sit on my back porch watching the warm sun rise from the east, sipping my coffee that I actually took the time to make via my French press (the one I so joyfully discovered at the bottom of a box yesterday).. this is home.

    They say, home is where you hang your hat.  Or at least that’s what I’ve always heard.  At the moment however, no hats have been hung in my house.  Most likely because we can’t find the box of hats.

    Allspice Rubbed Pork Tenderloin with Asian Cherry Glaze // Karista's Kitchen

    We have however,  found the dishes, the cutlery, the pots and pans along with all the essentials for a well stocked kitchen.  Including our wine glasses. Definitely essential items for a well stocked kitchen.

    Along with our stash of kitchen items, I found the box filled with my very carefully wrapped selection of wine; including my favorite Chianti.

    Allspice Rubbed Pork Tenderloin with an Asian Cherry Glaze and Coconut Rice

    Although I pair DaVinci Chianti at home with our hearty winter dishes of pasta and slow cooked meats, I also adore DaVinci Chianti served with spring and summer dishes of grilled chicken, salmon and Ahi Tuna Tacos.

    Recently, I served our favorite chianti with an Allspice Rubbed Pork Tenderloin topped with an Asian Cherry Glaze.  Simple to prepare, yet it feels slightly indulgent with the subtle flavors of Asian cuisine.

     

    Allspice Rubbed Pork Tenderloin with an Asian Cherry Glaze and Coconut Rice

    DaVinci Chianti pairs easily with the sweet, warm, earthy flavors of the Allspice Rubbed Pork Tenderloin.  Typically used in desserts, the allspice, which is a single spice, has subtle notes of cinnamon, clove and nutmeg and is often used in Jamaican savory cuisine.

    I’ve paired the Allspice Rubbed Pork Tenderloin with an Asian Cherry Glaze which also uses one cup of DaVinci Chianti.  I love how easy it is to roll this tenderloin in the fragrant Allspice and either grill it outdoors during the summer months or roast it in the oven on a busy weeknight.  The glaze is easily assembled and prepared, and when served with the grilled or roasted tenderloin and coconut rice, it makes a delicious and beautiful meal for the weeknight or weekend dinner guests.

    For those who like wild game or want to prepare this dish for a special occasion, I’ve also included a version of this recipe using pan seared duck.  It makes a lovely presentation and the rich flavor of the duck is beautifully complimented by the rich fruit flavors and medium body of the Chianti.

    Pan Seared Duck Breast with an Asian Cherry Glaze and Coconut Rice // Karista's Kitchen

    Chianti at Home describes special moments in a day. Moments that bring family and friends, delicious food and great wine together.  Moments that remind me of my glorious visit to Tuscany, getting to know the beautiful people behind this gorgeous wine.

    The loveliest of individuals who take great pride in creating this enchanting Chianti.  I think of them as I sip, as I savor the lush flavors that dance on the tongue.  Flavors that mingle and play ever so nice together

    2013 DaVinci Wine Storytellers

    Almost a year has passed since traveling to Italy as a DaVinci Wine Storyteller.   It’s now time to pass the baton.  Twelve new finalists for the 2014 DaVinci Wine Storyteller Experience have now been revealed.  I’m riddled with anticipation and excitement for these fantastic twelve, talented individuals. Who will be the final four 2014 Storytellers?

    You can help select the final four Storytellers by voting for your favorite in each category: Photography, Travel, West Coast Foodie and East Coast Foodie.  Click HERE, be sure to “like” the DaVinci Wine Facebook page and then browse the list and categories and vote.

    2014 DaVinci Wine Storyteller Finalists

    2014 DaVinci Wine Storyteller Finalists

    Chianti at Home … a wine for every season, every occasion.

    Delicious Wishes and Loads of Love,

    Karista

    All-Spice Rubbed  Pork Tenderloin with an Asian Cherry Glaze

    The tenderloin can be grilled or roasted as listed in the Directions

    Serves 4-6

    Ingredients

    For the rub:

    1 teaspoon salt

    ½ teaspoon fresh cracked black pepper

    1 teaspoon ground all-spice

    1 large pork tenderloin or 2 small; this can also be prepared with Duck Breast. Recipe Follows.

    Olive oil

    Coconut Rice (recipe follows)

    Green onions, thinly sliced for garnish

    For the sauce:

    1 cup sour cherries

    2 tablespoons honey

    1 cup DaVinci Chianti

    ½ teaspoon cinnamon

    3 tablespoons soy sauce

    2 teaspoons rice wine vinegar

    ½ teaspoon corn starch (optional)

    Directions

    Mix together the salt, pepper and ground all-spice.  Rub the tenderloin with oil and then season with the salt, pepper, all-spice mixture.  Let the tenderloin sit for a few minutes while starting the glaze.

    Combine the sauce ingredients in a saucepan and bring to a boil, then turn down the heat to low or medium low, and simmer for about 10 minutes until reduced.  The sauce should thicken as it cools, however, if you’d like to thicken it while it’s warm, add two tablespoons of warm glaze to a small bowl and then whisk in the ½ teaspoon of corn starch.  Once this mixture (called a slurry) is smooth, whisk it into the glaze and bring the glaze back to a boil for about one minute.  This will thicken the sauce.

    Preheat the oven or grill to 400F.   To roast the tenderloin, place it in a baking dish and then place the baking dish in the oven for about 15-20 minutes or until the center of the tenderloin reaches 145F.

    To grill the tenderloin, place it on the pre-heated grill, cover and cook, turning every 2-3 minutes for about 10-15 minutes, depending on size.  The tenderloin is done when the internal temperature reaches 145F.

    Let the pork tenderloin rest for few minutes before slicing.  This will allow juices to redistribute and keep the tenderloin moist and juicy.

    Place the coconut rice on a platter and then slice the tenderloin.  Place the tenderloin slices on top of the coconut rice and drizzle with the Asian Cherry Glaze.  Garnish with thinly sliced green onions.

    Serve with DaVinci Chianti!

    Pan Seared Duck Breast with Asian Cherry Glaze

    Serves 2-3

    Ingredients

    For the rub:

    1 teaspoon salt

    ½ teaspoon fresh cracked black pepper

    1 teaspoon ground all-spice

    2 Duck Breasts, thawed if previously frozen (Often I find them in the freezer section of my meat market)

    Olive oil

    Coconut Rice (recipe follows)

    Green onions, thinly sliced for garnish

    For the sauce:

    1 cup sour cherries

    2 tablespoons honey

    1 cup DaVinci Chianti

    ½ teaspoon cinnamon

    3 tablespoons soy sauce

    2 teaspoons rice wine vinegar

    ½ teaspoon corn starch (optional)

    Directions

    Mix together the salt, pepper and ground all-spice.  Rub the Duck Breasts with the seasoning. On a cutting board lined with parchment or plastic wrap, place the duck breast one at a time on top of the parchment or plastic and then place another piece of parchment or plastic on the duck breast.  Pound the duck breast with a meat mallet or a rolling pin until it’s a bit thinner and will cook a bit faster.  If you like, score the duck breast skin in a crisscross pattern.  Do not remove the skin.  The skin has delicious flavor and gets crispy when pan seared.

    Combine the sauce ingredients in a saucepan and bring to a boil, then turn down the heat to low or medium low, and simmer for about 10 minutes until reduced.  The sauce should thicken as it cools, however, if you’d like to thicken it while it’s warm, add two tablespoons of warm glaze to a small bowl and then whisk in the ½ teaspoon of corn starch.  Once this mixture (called a slurry) is smooth, whisk it into the glaze and bring the glaze back to a boil for about one minute.  This will thicken the sauce.

    To prepare the duck pre-heat a large skillet over medium high heat and add a dash of olive oil.  Once the skillet is hot, place the duck breasts skin side down and brown, about 5 minutes.  Once the skin is nice and deep golden brown, flip the duck breasts to the other side and cook another 5 minutes.  I like my duck breasts medium rare, a little pink in the center.  Cook another 2-3 minutes if you prefer it cooked through.

    Once the duck is done, transfer it to a carving board and let it rest for a few minutes.  Place the coconut rice on a platter and then slice the duck.  Place the duck breast slices on top of the coconut rice and drizzle with the Asian Cherry Glaze.  Garnish with thinly sliced green onions.

    Serve with DaVinci Chianti!

    Coconut Rice

    This recipe is easily doubled

    Ingredients

    1 cup coconut milk

    ½ cup water

    ¾ cup basmati rice

    ¼ t salt

    Directions

    Combine coconut milk, rice, water, sugar and salt in a saucepan.  Bring to a boil over high heat, stir once, then cover and cook for 15-18 minutes, or until the rice is tender.  Fluff with a fork, cover, and keep warm.

     

    Recipe by Chef Karista Bennett

     

     

    Karista's Kitchen Salad Sassy Side dishes vegetarian

    Cucumber Greek Salad

    Cucumber Greek Salad with Herbed Feta, Olives, Red Onion and Fresh Mint

    I can’t eat enough salad these days.  Maybe it’s the weather or maybe it’s all the beautiful produce at the Farmer’s Market and my Co-op – quietly taunting me with brilliant shades of summer color and fresh earthy scents as I slowly meander by.

    Salad is a lovely way to enjoy the warmer months.  No need to turn on a stove top or oven, fresh ingredients that are easily prepped and assembled and can be as fun and festive or as traditional as you desire.

    Cucumber Greek Salad with Herbed Feta, Olives, Red Onion and Fresh Mint

    I keep an assortment of vinegar and olive oil in my pantry for a quick dressing.  Don’t worry about getting to fancy or spending a lot of time making the dressing.  Just a dash of your best olive oil and favorite vinegar with a pinch of salt and pepper will do.  Get a little wild and purchase a champagne, pinot noir or sherry vinegar or high quality flavored vinegar to keep on hand for all your summer salad creations.

    This enticing Cucumber Greek Salad was inspired by the traditional Greek salad that we all know and love.  I makes a lovely light lunch or paired with grilled salmon for the loveliest of summer al fresco dining.  Divine.

    Delicious Wishes and Loads of Love,

    Karista

    Cucumber Greek Salad

    All the ingredients are approximate.  Feel free to adjust to your taste preference.  Sometimes I load the salad with olives and sometimes I keep it simple with just a few.  Let your taste buds be your guide.

    Serves 4

    Ingredients

    2 large cucumbers, peeled or partially peeled and sliced about 1/8 inch slices.

    1/2 cup pitted assorted olives (I like using stuffed green and pitted kalamata olives)

    1/2 cup small diced or crumbled herbed or marinated feta cheese

    1/4 cup thinly sliced red onion

    1/4 cup coarsely chopped or torn fresh mint leaves

    Optional: Cherry tomatoes, halved or quartered

    Salt and pepper

    Drizzle of extra virgin olive oil

    Drizzle of sherry, champagne, red wine, pinot noir or balsamic vinegar

    Directions

    Layer the cucumber on a platter or in a large serving bowl.  Next layer the olives, then the feta cheese, next the red onion and then last, top with the fresh mint.  Sprinkle with salt and pepper and drizzle with vinegar and olive oil.

    I love this served on a large platter but if you prefer, put all the ingredients in a bowl and toss with the olive oil and vinegar.  Garnish with extra chopped mint.

    Enjoy!

     

     

     

     

    Karista's Kitchen Salad vegetarian

    Butter Lettuce Wedges with Green Goddess Dressing

    Butter Lettuce Wedges with Green Goddess Dressing / Karista's Kitchen

    Do you remember this blast from the past?  Green Goddess Dressing.  My Mom used to serve this dressing with our dinner salad at least once a week.  As a kid I thought it was such a peculiar name for a salad dressing and I remember I liked to say “Green Goddess” as if it were some magical word that might turn me into a super hero.  Yes, those were the days I was watching Electra Woman and Dyna Girl on Saturday mornings.  Ah… the mind of a child.

    Butter Lettuce Wedges with Green Goddess Dressing / Karista's Kitchen

    Today, the dressing doesn’t quite hold the same meaning for me – but it’s still magical to my taste buds.  Although this dressing is prepared with a mayonnaise and sour cream base, it’s rather light with fresh lemon and assorted fresh herbs, garlic, intensely flavored anchovies and of course the crowning glory of my version of this lovely dressing, avocado.  Whipped up into a lovely pastel colored dressing for greens, vegetables, salads, shrimp and fish.

    I adore Oregon pink shrimp, the small bay size shrimp, and if I have them stocked in my frig, I’ll toss those over the top as well.   And on occasion, I’ll slather it on toast and then proceed to make myself a summer tomato and avocado sandwich.

    Wishing you all Loads of Love and Delicious Wishes!

    Karista

    Butter Lettuce Wedges with Green Goddess Dressing

    Ingredients

    1 ripe medium avocado

    1/4 cup mayonnaise

    1/4 cup sour cream

    2 anchovies

    2 tablespoons lemon juice

    1 clove garlic

    1 tablespoon chopped fresh herbs (I like Italian parsley, basil, oregano and chive)

    1/4 cup fresh chopped chive for garnish

    Salt and fresh cracked black pepper to taste

    Sprinkling of diced cooked bacon (optional)

    Bay Shrimp (optional)

    Avocado slices

    lemon wedges

    Directions

    Place in a blender or food processor the avocado, mayonnaise, sour cream, anchovies, lemon juice, fresh herbs and garlic clove. Puree until smooth.  Season to taste with salt and fresh cracked black pepper.

    Serve over fresh butter lettuce wedges and garnish with chopped fresh chive, avocado slices and lemon wedges.  For a heartier meal I love sweet bay shrimp tossed onto the butter lettuce wedges or diced cooked bacon.

    This dressing is also lovely over mixed greens, grilled romaine or romaine wedges.

    Karista's Kitchen Kid Friendly Salad Sassy Side dishes vegetarian

    Carrot Cilantro Salad with Pumpkin Seeds and Ginger Peanut Dressing

    Carrot Cilantro Salad with Ginger Peanut Dressing and Pumpkin Seeds

    It’s Wednesday and it’s already been a whirlwind of a week.   I don’t want you to think I’ve forgotten you, so I thought I’d drop by and deliver this lovely little salad.  Truly, if you lived next door I’d bring you this salad. 🙂

    Perfect with grilled shrimp or chicken for a busy weeknight, or a delightful and flavorful side for your grilling or slow cooked weekend.  Lush, gorgeous color and mouthwatering flavor.  A little summer sunshine on a plate.

    Carrot Cilantro Salad with Ginger Peanut Dressing and Sesame and Pumpkin Seeds

    More deliciousness posting soon!

    Delicious Wishes and Loads of Love,

    Karista

    Carrot Cilantro Salad with Pumpkin and Sesame Seeds in a Ginger Peanut Dressing

    Serves 4 – 6

    Ingredients

    4 cups shredded organic carrots

    ½ -3/4 cup cilantro leaves

    ¼ cup pumpkin seeds, raw or roasted

    2 tablespoons sesame seeds, white or black

    Dressing

    ¼ cup extra virgin olive oil (I use California Olive Ranch Everyday Fresh EVOO)

    ¼ cup raw honey (I buy local raw honey)

    2 tablespoons unseasoned rice vinegar

    1 tablespoon creamy organic peanut butter

    ¼ -1/2 teaspoon of Thai Kitchen Roasted Red Chili Paste or a dash of Sriracha

    2 teaspoons finely chopped fresh ginger (or more if you love ginger)

    1 small clove garlic, peeled and smashed

    A squeeze of fresh lime juice

    Salt and fresh ground pepper to taste Directions

    Directions

    Puree dressing ingredients in a small food processor or blender and then season to taste with salt and pepper.  If the dressing feels too thick, add a tablespoon of cold water.

    In a medium to large bowl, toss together the shredded carrots, cilantro leaves and seeds.  Gently toss the carrot mixture with just enough dressing to coat the carrots.  You don’t want the carrots swimming in dressing.  Reserve remaining dressing for a marinade for shrimp or chicken, or another salad.

    Pour onto a large platter and garnish with additional cilantro and seeds.

    The salad ingredients can easily be adjusted to your tastes.  A little more red chili paste or hot sauce or a little less ginger, however you prefer.  Pair with grilled shrimp or chicken for a one dish meal.

     

    Appetizers Beef Chicken Karista's Kitchen Kid Friendly Salad Sassy Side dishes Seafood Soup

    Cinco de Mayo Recipe Round-up!

    8 Cinco de Mayo recipes from Karista's Kitchen

    There is nothing more delicious than a blog post filled with Mexican and South American inspired recipes.  The rich, bold and spicy flavors remind me summer is on the horizon and it makes this chef delirious with anticipation.  Outdoor grilling, fresh local summer produce, casual dining, flip flops or barefoot; it positively makes me giddy just thinking about it.

    Cinco de Mayo is Monday, May 5th and to celebrate,  I’ve got a fabulous line up of festive recipes.   So sit back, relax, fire up that grill, shake up a tasty cocktail and enjoy the deliciousness of the season.

     

    Spicy Cabbage Salad

    The Dreamiest Chocoflan

    Slow Braised Barbacoa with Cucumber Avocado Salsa

    Spicy Black Bean Soup with Lime Crema and Avocado

    Roasted Chicken Tacos with Spicy Avocado Crema

    Enchiladas Poblano with Spanish Rice Cakes

    Roasted Sweet Potato and Black Bean Salad

    Smoked Salmon Wonton Tacos

     

    Happy Cinco de Mayo!

    Delicious Wishes and Loads of Love,

    Karista

     

     

     

     

    Chicken Karista's Kitchen Kid Friendly

    Spiced Apricot Chicken and a Guest Author

    Thighs with Coconut Rice

    It took me a few days to put into words how I feel about this lovely lady.  A most poetic author, who never fails to capture my attention with her “dreamy” prose.

    Dreamy.  Marni’s word.  Every time I hear it, read it, see it – I think of her.  Long time acquaintances, now friends.  I won’t give away the story as she’s written a bit about it below, but I can tell you, I never forgot her.  You know, that one person you sort of knew, really liked, but never had the opportunity to be real friends?  And then, years later I discovered her blog.  Her love of the written word.  Her talent I so admire.

    Sometimes Marni lets me sneak peaks at what she’s writing, what she’s working on.  And again, it’s always “dreamy”.   A talented gal, Marni started a stationary company along with her blog called “noted“.  There you’ll find her beautiful and exquisite line of stationary as well as poetic verse of life, love, family, humor and anything that strikes her fancy.  I find myself constantly checking her blog just to read a new snippet of her writing.  And of course, I have “noted” stationary (and a pencil!) in my office.  She’s a published author, gracious and lovely with a quiet strength that exudes a zest for life and love and all that’s dreamy.

    In honor of this most delicious post, Marni asked me to post a dish that one might take to a neighbor.  A perfect pairing with her story.   This Spiced Apricot Chicken with Coconut Rice is an enchanting meal for a neighbor, family or friends.  Thank you Marni for guest posting!

    t Rice

    ——————————————————————————————-

    Hi! My name is Marni and I am the creator of “noted.”, a stationery line as well as a blog where I note my favorite moments. Karista has been a friend both near… here in Mesa, Arizona, and far… social media and through blogging.

    Her daughter Alex and my son Hayden were friends in kindergarten. Back then life was a blur of childhood activity. There seemed to be only short moments of pocketed conversation between school drop offs and pick-ups and the occasional play date or birthday party for catching up.

    I remember Alex attending Hayden’s sixth birthday party at the park, and then, as if time fast forwarded leaving a bit of itself behind, there is Karista four years later, packed and ready to move to Washington.  I can see her, standing at one end of my living room while I am at the other, she is looking up and over me, maybe admiring the newly faux finished walls (fad of the times), or maybe looking out the shuttered window behind me at our swimming pool, and then an emptiness fills me that we missed our moment to connect.

    We could have been more than our children’s mothers to one another, we could have been close friends. That  moment  is stamped to my memory, a  memorized  profile pic that pops up whenever I think about her or she sends me a quick text, bringing me back to that day in my living room, and I notice our connection was there all along, waiting for us to realize it.

    Sometimes it’s a parenting question or more often a note of confidence, stirring me on, keeping my words bubbling gently to the top, she knows I work best at a slow simmer. My dreamiest times happen there. Something warm on the stove that needs my calm attention giving my mind space to wander, eyes gazing out the window, drawing them to notice the tree that was bare for the past two years has gathered up the courage to leaf out!

    I honestly didn’t think it would make it. It was a transplanted tree you see. We moved into our home two years ago this past December and immediately our next door neighbor came to my husband,  outside unloading boxes in the garage, and asked if we would mind cutting down a backyard tree. His first introduction. He even had the business card in hand of the tree service and offered to pay himself! He wanted that washed out shade of green with needle like leaves that didn’t seem to serve any purpose but litter his pool, gone.

    I didn’t really like the tree, knew it was temporary, but my territorial defenses surrounding our new space we had as yet to associate as home, rose at the request.  How dare he ask us to cut down OUR  tree.

    After a few months, and experiencing his same pool grief, we agreed, paying for it ourselves while making it clear to him that we would be planting a new tree in that same approximate space. One that wasn’t so messy but a replacement tree none the less.  He was silent. We went ahead and planted a tree that was young and spindly but tall enough to make a subtle statement. Once planted it seemed to fill the space perfectly, not too close to our shared block wall and with the hope of a future canopy of green! I was looking forward to having a shady green corner one day, romanticizing, imagining myself sipping lemonade while turning the dog-eared pages of a borrowed book. Soon the spare amount of leaves it had clinging to its few branches dropped. Mostly in our yard.  Crunchy and dry, the tree went from green to brown in days.

    All that next spring and summer it was bald, like our neighbor Eric. It seemed as soon as it was nestled snug in the newly dug hole it went dormant. Maybe in shock from the new soil, or too much fertilizer, or maybe Eric had won. My curtain of hope closed. Nothing would grow in that finicky spot which is why the previous owners had chosen such a nuisance of a tree. Eric would be happy.  A private person, we would probably never know if he liked the outcome or not. He wasn’t unlikeable, just hard to read, a quiet neighbor…which I know from past experience can be the best neighbor.

    So here we are two years later, I was pretty much ready to give the tree the boot this spring if it didn’t perk up and produce, but this quiet tree I nicknamed “Eric’s tree” is now full of leaves.  Crazy happy leaves, bright green and lush as if it had been resting, quietly saving its energy just to surprise!

    Eric died in a small plane crash along with two other pilots taking off from Telluride this past January. I miss seeing his silent face, occasionally catching his eye long enough to challenge him with a friendly wave.  I am sad for his family. He never had much to say to me but “his” tree will grow to offer quiet shade in both our yards and its lovely ode to life makes me smile every day.

     

    Spiced Apricot Chicken and a Guest Author

    Serving Size: 4

    Ingredients

      For the Spiced Apricot Chicken
    • A tablespoon or two of coconut oil
    • 6-8 bone-in chicken thighs, skin removed
    • Salt and pepper
    • 1 medium shallot, diced
    • 2 cloves garlic, finely diced
    • 1 teaspoon grated fresh ginger
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cumin
    • ¾ teaspoon ground turmeric
    • 1 star anise
    • 2 sprigs fresh thyme
    • 1 cup dried apricots (or a mixture of dried apricots, golden raisins or dried cherries)
    • 1 cup white wine
    • Fresh cilantro for garnish (if you don’t like cilantro substitute with fresh Italian parsley
      For the Coconut Rice
    • 1 cup coconut milk
    • ½ cup water
    • ¾ cup basmati rice
    • ¼ t salt

    Instructions

  • Season the chicken thighs with salt and pepper.
  • In a Dutch oven or large pot, heat over medium high heat, adding a tablespoon of coconut oil. When the oil is hot, brown the chicken thighs. You want to see a nice deep brown color on the thighs. This creates flavor and will make the dish taste fabulous.
  • Once all the chicken thighs are browned (you may need to do this in batches) transfer to a plate and hold.
  • Turn the heat down to medium and add additional coconut oil to the Dutch oven or large pot if needed. Stir in the shallots and let them wilt a bit. Next stir in the garlic, ginger, cinnamon, cumin, turmeric, star anise, fresh thyme and dried apricots. Give it a quick stir and then add the white wine.
  • Add the chicken thighs back into the Dutch oven or large pot and turn the chicken to coat with the sauce. Bring the liquid to a simmer and then turn the heat to low. Cover and let the chicken slow cook for about 30 minutes or until the internal temperature of the chicken thighs reach 165F.
  • While the chicken is cooking, prepare the Coconut Rice.
  • Once the chicken is done take it off the heat and let the chicken rest in the sauce for about 5 minutes.
  • Place the coconut rice on a platter and then layer the chicken thighs on the rice. Ladle the sauce with the dried fruit over the chicken and garnish with fresh chopped cilantro.
  • To prepare the Coconut Rice
  • Combine coconut milk, rice, water, sugar and salt in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 15-18 minutes, or until the rice is tender. Fluff with a fork, cover, and keep warm.
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    Karista's Kitchen Kid Friendly Pork

    Tuscan Stuffed Pork Tenderloin

    Tuscan Herb Stuffed Pork Tenderloin with Quick Tomato Sauce

    I have a saucy crew.  Serving a meal without a sauce, salsa, relish, chutney, drizzle, vinaigrette… you get the idea –  is just not done in my house.  Many of you may already know the story about my saucy crew, especially if  you attended my culinary classes.  I love telling this story. 🙂

    Years ago, I would arrive home from every culinary class motivated to master every challenge and every technique my instructors gave me.   So I practiced. Every night.  Most everything I chose to practice came with some sort of a sauce.  It was a French cooking school after all and much of the cuisine was French inspired… and saucy.

    However, one day I prepared a Chicken Milanese – which you might notice is not posted anywhere on my website.  I should post one; now that I think about it.  I served that Milanese in the traditional style and with just a squeeze of lemon.  No sauce.

    Oh the horror.  My darling family asked “where’s the sauce?”  I replied “there isn’t a sauce, it’s a Milanese.” To which my darling husband said “but we always have a sauce.”  Huh.

    So back into the kitchen I went to make a sauce.  It ended up being a delicious idea.  I whipped up a light and quick tomato sauce that paired perfectly with the chicken Milanese, making it taste a bit like a chicken parmesan sans the mozzarella.

    Today, the tradition continues.  A sauce or something “sauce like” is paired with most our family meals.  Which is why this lovely Tuscan Stuffed Pork Tenderloin is lounging on a platter of homemade tomato sauce.  Originally I paired this tenderloin recipe with a white wine sauce, however, on occasion I switch to this lovely and light tomato sauce.  A nice transition into spring and summer dining.

    If you’re short on time, and you don’t have homemade tomato sauce in the freezer, don’t worry about making your own sauce.   Your favorite good-quality jarred tomato sauce will do.  I typically make pots and pots of sauce (and stock) and keep it in my freezer for these occasions, but a jarred sauce is perfect when you’re preparing this on a busy weeknight.

    Wishing you all a most delicious and Happy Easter!

    Loads of Love,

    Karista

    Tuscan Stuffed Pork Tenderloin

    Serves 4-6 

    Ingredients

    1 ½ – 2 lbs Pork Tenderloin

    ¼ cup fresh rosemary, finely chopped

    ¼ cup fresh Italian parsley, finely chopped

    2 tablespoons finely chopped fresh sage or oregano

    3 cloves garlic minced

    Pinch of red pepper flakes or cayenne (optional)

    ½ cup dry white wine or chicken broth

    Extra virgin olive oil

    Salt and Pepper

    Kitchen twine

    Quick Tomato Sauce (recipe follows)

    Garnish with chopped Italian parsley and grated parmesan

    Serve with Gnocchi, pasta or creamy polenta and an Arugula and White Bean Salad 

    Directions

    In a small bowl, mix together the rosemary, parsley, oregano or sage and garlic, 1 teaspoon salt and 1 teaspoon pepper, 1 teaspoon olive oil, and if you like a little spice add just a pinch of either cayenne or red pepper flakes.

    Place both tenderloins (most tenderloins come in pairs) on a cutting board and slice the tenderloins lengthwise about ¾ of the way through.  Fill the tenderloins with equal amounts of the herb and garlic mixture.  Next, sprinkle with salt and pepper and tie up the pork with kitchen twine, in about three different places to secure the herbs.

    Pre-heat the oven to 350F.  Heat a large oven proof skillet on medium high heat and add a few drizzles of olive oil.  When the skillet is hot, but not smoking, brown the tenderloins on all sides.  Next add the white wine or chicken broth to the skillet and let it deglaze the pan a bit.

    Place the skillet in the oven and let the tenderloins roast for about 20-25 minutes or until done, or until an instant read thermometer reaches 140F degrees.  Once your pork is out of the oven, let it rest for at least 5 minutes to achieve optimum flavor and final cooking temperature of 145F.

    While your tenderloins are roasting prepare the tomato sauce.  Or, if you’re using homemade or jarred sauce, heat about 2 cups of sauce for the pork.

    Transfer the tenderloins to a cutting board, remove the twine and slice at a slight diagonal about 8-10 slices per tenderloin.  Ladle the tomato sauce on the bottom of a platter and then place the tenderloin medallions on the sauce.  Garnish with chopped fresh Italian parsley and grated parmesan.

    Quick Tomato Sauce

    Makes about 2-3 1/2 cups

    Ingredients

    2 tablespoons olive oil

    4-6 anchovies (keep the leftovers in the frig for soups, stews, salads and sauces, or to add to an antipasti platter)

    1 small red onion, diced

    2-3 cloves garlic, finely diced

    1 handful Italian parsley, chopped (sometimes during the summer I also add in extra fresh Italian herbs I have from my garden. Basil, oregano, marjoram)

    Pinch of crushed red pepper flakes

    1 18-28 ounce jar tomato sauce (about 2-3 cups) ( I like using glass jarred tomato sauce, but if using a tin can find one that is BPA free or enamel lined)

    Squeeze of lemon

    Salt and pepper to taste

    Directions

    In a large skillet over medium heat add a few tablespoons of olive oil and then add in the anchovy.  Let the oil and anchovy heat.  As the oil gets hot stir the anchovy a bit, the anchovy will begin to break up and blend with the oil.  When this happens, stir in the diced onion and sauté the onion until wilted.  Next stir in the garlic, parsley and pinch of red pepper flakes and let it cook for about one minute.

    Take the pan off the heat and stir in the tomato sauce.  I take the pan off the heat so the tomato sauce won’t splatter everywhere.  Mix to combine ingredients and then place the skillet back over the heat and bring the sauce to a simmer.  Let the sauce cook for about 10-20 minutes.  The longer it cooks the more flavorful it will be.

    Season the sauce with a little squeeze of lemon and then salt and pepper to taste.  The leftover sauce can be frozen for another use.