San Fran Forever In My Tummy: Juliet's Broccoli Salad

My time here in this beautiful city by the bay is rapidly, and very sadly, coming to an end. One week from tomorrow I will be starting my journey east. BUT, that is seven, hopefully long, days away so I think I'll spend this next week paying tribute to the incredible city that has inspired me, taught me, and all around loved me for the last 5 years and post a few recipes that have contributed to my happiness here. 


This first recipe is perfect as a side dish for a summer bbq and was passed onto me by the most beautiful blondie I've ever seen and one of the most amazing friends I've met in San Fran. My first few years here I spent hours on end enjoying wine at her kitchen table while chit-chatting about our boys and our relationships or reminiscing about the wild weekend nights we spent out on the town. This recipe is super easy and involves very little cooking so can be quickly thrown together by any and all cooks. So for my first of a weeks worth of recipes that will forever remind me of San Francisco with every tasty bite, I give to you... drum roll please....

Juliet's Broccoli Salad


1 large head of broccoli, cut into pieces
1 medium red onion, finely chopped
6 pieces bacon, cooked and chopped
1 cup Vermont Cabot Sharp Cheddar cheese, shredded
1 cup raisins (optional)


dressing:
1/2 cup miracle whip
1/4 cup sugar
1-1 1/2 tbsp cider vinegar


Whisk together ingredients for dressing in a a small bowl. Combine first 4 ingredients and toss with dressing. Serve chilled or at room temperature. 

Deliciously Simple Weeknight Meals: Asian Steak Salad

The hubs recently said to me, "we should eat healthier". I have to say I was kind of surprised because we eat pretty healthy. But I think what he meant (I'm still working on deciphering the language of the hubs- I'll get it in time) was that he wants more salad. Being that I know my hubs very well, I know by salad he meant, "gimme salad, but don't forget the meat!" And thus I stumbled upon a new addition to my deliciously simple weeknight meals: Asian Steak Salad.

This dish is super easy, inexpensive and uber delish- 3 of my most favorite things in a weeknight meal. Flank steak is tender when broiled and you only have to marinate it for about 10 minutes to get the flavor deep into the meat. The best part about this dish is that it takes so little time, you can make it after a long day at work and still have plenty of time leftover to spend some quality time with your favorite people or pooches.

Asian Steak Salad with Cucumber and Napa Cabbage

1/4 cup fresh limed juice (2 limes)
1/4 cup rice vinegar
2 tbsp vegetable oil
1 tbsp sesame oil
red pepper flakes to taste
1 garlic clove, crushed through a press of finely minced
1 pound flank steak
1/4 cup soy sauce
cooking spray
1/2 head napa cabbage, thinly sliced (about 1 pound)
1 english cucumber, halved lengthwise and thinly sliced
1/4 cup coarsely chopped unsalted roasted peanuts

In a small bowl whisk together lime juice, vinegar, oils, red pepper flakes and garlic.

Pierce steak allover with a fork. Place in shallow dish or resealable plastic bag and pour soy sauce and half of lime juice mixture over steak (reserve half for dressing for salad). Marinate at room temperature for 10 minutes (or overnight in fridge).

Heat broiler with rack set 4 inches from heat. Spray baking sheet with cooking spray and place steak on baking sheet. Broil without turning until medium rare, 8-10 minutes. Let rest 5 minutes. Thinly slice (about 1/2-1 inch thick) across grain.

In a large bowl toss cabbage and cucumbers with reserved dressing. Divide among plates and top with steak and peanuts.

recipe and photo a la Martha Stewart

Seeing Red: Strawberry Goodness and Greens Salad

My very talented friend and creator of Plan Me Perfect, has inspired me to think strawberries. She posted to her fabulous blog twice today with incredibly beautiful strawberry goodness. Spring is in the air and that means so are strawberries. One of my fave ways to enjoy them are in salads. Now, I'm not a big salad eater but I'm trying to get more into it and this recipe definitely helps spark my interest. The dressing is also not necessarily what one would call "healthy" being that it uses an entire stick of butter, but its pretty darn delish and makes for my kinda salad! But if you wish to make it a little healthier, I think you can easily opt out about half the butter for olive oil- but please, keep some of the butter. It really adds to the flavor. I have no idea of the name of this salad or where the recipe comes from as it was passed down from my mama, but I love it and am happy to pass it on to you! Let's just call it.... Strawberry Goodness and Greens. Thanks for the inspiration, BFF!!

1 stick butter
1 pkg. ramen noodles (yes, Top Ramen- doesn't matter the flavor, your only using the noodles)
1/4 cup sesame seeds
1/4 cup chopped walnuts
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp soy sauce
1/2 cup sugar
romaine lettuce
crumbled feta or goat cheese, whichever you prefer
sliced black olives
sliced strawberries
chopped scallions

In a saucepan, melt butter. Add noodles, sesame seeds, walnuts. Cook until browned and noodles are tender, but not fully cooked. Set aside.

In another saucepan, mix olive oil, red wine vinegar, soy sauce, and sugar until sugar dissolves. Combine with noodle mixture and allow to cool to about room temperature.

Toss romaine, cheese, olives, strawberries and scallions. Just before serving, toss with dressing and serve remainder along side.



And how could I possibly post about strawberries without a little red pump inspiration. I die for these suede peep toes by Kate Spade. If I were a bride planning a wedding with touches of red, I would definitely wear these fab shoes!

Strawberry salad photo from Blue Studio
Kate Spade Red Peep Toe found at Nordstrom... on sale!!

Grillin and Chillin with Short Ribs and Bread and Tomato Salad

It's been an absolutely fabulous weekend with sunny and warm weather to boot. Friday we had yet another delicious dinner at Tavern at Lark Creek. I love it there. The food is superb but I absolutely die for the interior of this restaurant.  It is in an old Victorian home from 1888 that has been updated to cherish the farm to table style food. It has that old farmhouse feel but has been updated and is absolutely gorgeous inside- exactly how I picture my dream kitchen!

Saturday brought on an early morning exploration of SF with one of my dearest and absolute cutest friends. We perused a gorgeous succulent nursery, enjoyed some yummy coffee and finished it off with some incredible japanese inspired pastries at Sandbox Bakery in Bernal Heights.

Following the morning tour of all things cute in SF Part 1 (there is much more cute to be seen), I met up with some more dear friends and we headed to Kate Spade to meet Tim Gunn. Now, I didn't exactly meet him cuz none of us were willing to drop $100 just to get close to him, but needless to say he was 10 feet away from me and I got to enjoy a few free glasses of champagne so no complaints!

And finally it is Sunday, the end of the weekend. After spending some quality time with the hubs and the hounds, we decided to finish it all off with a delicious dinner on the grill. It was 80 degrees and sunny out today so turning on my oven did not sound fun. Cooking on the deck sounded much more appealing so I decided to make our entire dinner on the grill. And the best part about grillin and chillin is that the hubs is the grill master so it's a meal that we can make together.

On tonights menu- Grilled Short Ribs with Grilled Bread and Tomato Salad. The short ribs, which are most often braised, are easier when done on the grill and take way less time. This recipe is flavored with a super simple barbeque style rub that is totally delish. The salad, for me, was the highlight of tonight's dinner. It's so summery and fresh tasting and grilling the tomatoes bring out their sweetness. And the grilled bread adds the perfect crunch. So on the next hot day when you find that turning your oven on is the last thing you want to do, fire up the grill, pop open a bottle of beer (what's better than an ice cold beer on a hot summer day!?) and get grillin.

Grilled Short Ribs

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 cup paprika

2 1/2 tbsp salt

2 1/2 tbsp pepper

1 tbsp granulated onion

1/2 tsp cayenne

2 lbs boneless beef short ribs

1 cup of your fave thick bbq sauce

In a medium bowl blend together sugars, paprika, salt, pepper, granulated onion and cayenne. Sprinkle short ribs liberally with mixture on all sides. Let sit at room temperature for 30 minutes.

Preheat grill using all burners set on high with the lid closed for 10-12 minutes. Place ribs on the grill, close lid and reduce heat to medium. Turn ribs every 3-5 minutes so that every side gets slightly carmelized, 15-20 minutes total, brushing with bbq sauce a couple of times while cooking. Ribs should be about medium rare to medium. Remove to plate and let stand for 5-10 minutes, covered in foil, before serving. Makes 4-6 servings.

Grilled Bread and Tomato Salad

1/4 cup butter

1 garlic clove

4 oz day old Italian bread, cut into 3/4 inch slices

3 dead ripe tomatoes, cored, seeded and cut into quarters

2 tbsp cup minced red onion

3-4 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp fresh basil, chopped

1/2 tbsp fresh tarragon, chopped

salt and pepper to taste

Place a small saucepan over medium heat and add butter. When half melted, add garlic and cook 3-4 minutes until fragrant and lightly golden brown. Remove from heat and brush mixture on both sides of each slice of bread.

Preheat grill set on high with lid closed for 10-12 minutes. Place bread on grill, close lid and cook, turning once until you see nice grill marks, 2-4 minutes. Place tomatoes on grill, cook a few minutes per side.

Remove bread and cut into 3/4 inch cubes. Place in large mixing bowl. Add tomatoes, onion, olive oil, vinegar, herbs, salt and pepper. Toss gently and adjust seasonings as desired. Serve at room temperature.

Modern Housewife Tips:
1. For the bread salad, I was unable to find tarragon but had some fresh parsley on hand which is a nice substitution for this dish. I used beefsteak tomatoes but, when in season, heirloom tomatoes would be fab!
2. The recipe I found called for boneless but we could only find bone-in, which worked out ok but I think boneless could be a little more tender.
3. The rub used for the short ribs makes quite a bit more than you'll need but it can be stored in an air tight container for up to 2 months and would be great on just about anything you can think of to barbeque!


Short Rib recipe courtesy of epicurious
Grilled Bread and Tomato Salad recipe courtesy of epicurious