Simple. Fresh. Local

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world." JRR Tolken

New Website: Highsierrayoga.com

Hello out there. I’ve started transitioning the content on this blog to a new website called highsierrayoga.com, This new site will be where I post recipes, information about adventures, and, of course, my yoga services. It will be an evolving project but it’s more organized and easier to navigate I think.

Please come check it out! I look forward to sharing more good food, fun and yoga with everyone.

 

HIGHSIERRAYOGA

 

Paprika Sweet Potato Fries with Chopped Spinach and Queso Fresco

I’m down to the very last ingredients in my kitchen. Just a few pieces of food here and there. I love trying to come up with a dish out of the food I have, especially when the answer isn’t obvious. This dish is especially easy and satisfying. The sweet potatoes are offset by the tangy queso fresco and the spice from paprika and jalapeno. I’d like to add great big handfuls of cilantro to this and maybe some arugula next time.

Paprika Sweet Potato Fries with Chopped Spinach and Queso Fresco
1 sweet potato, chopped into fries
1 cup spinach, chopped
1 tbsp jalapeno, minced
queso fresco
olive oil
salt & pepper
paprika
lemon juice

Oven: 425. Drizzle the sweet potato fries with olive oil and a dash of paprika, salt & pepper. Bake for about 30-35 minutes in the oven, or until the fries are browned. Mix the fries with the spinach and jalapeno and top with queso fresco and a drizzle of olive oil and a squeeze of lemon juice. Season additionally with salt & pepper as needed.

In other news, I just bought this beautiful cactus and it’s this spiny, lovely plant that takes on some kind of otherworldly attributes when I photograph it. Like some kind of prickly spider dazzling with sunshine blossoms. 

Salmon Tacos with Fruit Salsa and Queso Fresco

Fish tacos are one of my favorite foods of all time. They are so easy, satisfying and fresh-the perfect dish to start summer with. The fruit salsa offsets the savory salmon and the spicy jalapeno is balanced by queso fresco. When I’m in Reno I get my salmon from the coop. It’s some of the best fish around and they don’t take the skin off. The skin is one of the best parts and it’s rich in all the best oils-omega 3s, Vitamins A & C, calcium and iron and all the other important nutrients that aren’t covered by nutritional science- don’t waste it!

Salmon Tacos with Fruit Salsa and Queso Fresco

Corn tortillas
Salmon filet
Queso Fresco
Salt & pepper
Lemon juice
Olive oil

Fruit Salsa
Avocado
Green onions, sliced
Oranges, diced
Jalapeno, about a tbsp, minced
Lemon juice
salt & pepper
cilantro

Mix the salsa ingredients together, you can add other fruits you have on hand, or shallots, whatever you want.

Season both sides of the salmon with salt, pepper and lemon juice. Add oil to your skillet and cook on medium high-heat, for just a few minutes on both sides. Make sure you don’t overcook the fish, or it will be dry and flavorless.

Heat the tortillas on the skillet until they are a little bit crispy. Spread the salmon and salsa on the tortillas and top with queso fresco. You can also add a bit of plain whole milk yogurt or creme fraiche if the salsa is too spicy.

 

Morel and Asparagus Pizza

Okay, I know I do a lot of pizza posting, but pizza is so good and there’s so many ways to make it and I just get so excited every time I create something that tastes amazing and really shows off the flavors of the season. I kept the toppings really simple because I wanted each individual ingredient to really stand out, especially the morels.

Morel and Asparagus Pizza

I always use this pizza dough recipe with 100 percent whole wheat flour. It tastes even better the next day after sitting in the fridge overnight.
5 morels, sliced
2 shallots, sliced
1 large garlic clove minced
1 tbsp butter
7-8 asparagus spears
1/2 tomato, sliced
Mozzarella
Parmesan
Olive oil
Salt & pepper

Oven: 500. If you have a pizza stone heat it in the oven while you prepare everything else, for about 20 minutes. Sauté the shallots, garlic and morels in butter on medium-high heat for a few minutes. Then spread this mix onto rolled out dough. Place the asparagus, tomatoes and mozzarella on top, grind some salt & pepper on top, and cook for 8 minutes or so. I usually broil for a minute at the end. Top with a dash of olive oil and Parmesan.

Lentil Wrap with Broccoli, Kale, Asparagus and Queso Fresco

This is a really easy spring wrap recipe. I make some variation of this year round and this is the early spring variety. It’s light, uncomplicated and fresh tasting. I can’t wait for farmer’s markets to start in about a month here. This is such an exciting time of year as all of my favorite foods come into season.

Lentil Wrap with Broccoli, Kale, Asparagus and Queso Fresco
1 sprouted wheat tortilla
1/4 cup cooked lentils
1 small head broccoli, chopped
8 small asparagus, chopped
5 leaves of kale, chopped
1 green onion, chopped
Queso Fresco
Cilantro
Cilantro-lime dressing
Salt & lemon pepper
Olive oil
Lemon juice

In a large skillet heat a few teaspoons of oil. Add the broccoli and asparagus, cover and cook for a minute or so. Add the kale, season with lemon juice, salt & pepper and more oil if needed. Cover and let the vegetables cook down for about 3-4 minutes. Add the cooked lentils to the skillet to heat. Cover and cook for another minute or so. Remove the vegetables from the skillet, add more olive oil, and place the tortilla in the pan. Spread the vegetables on one half of the tortilla, top with green onions and queso fresco and cover for a few minutes, or until the tortilla is nicely browned.

Remove the tortilla from the skillet and finished the dish with a big handful of fresh cilantro and cilantro-lime dressing.

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