These cookies are nostalgia to the max for me. My nana made them every holiday season growing up. As soon as the butterscotch and chocolate start melting the smell reminds me of my first white Christmas… More
Healthy and fast weekday meals are hard to come by. Especially if you are interested or looking for some variety, because as we all know cooking the same recipes gets old!
Tonight i’d like to share with you what I call the ‘The Market Salad’ with ‘Brussels Sprout Chips’. What makes this a market salad is that all the ingredients are sourced from the Farmers Market. The great news is that Farmers Markets are in lots of cities everywhere!
- 1 Handful of arugula
- 1 Handful of spinach
- 1/2 Cucumber (local / organic)
- 1/2 Tomato (local / organic)
- Dice cucumber in rounds, then julienne
- Dice tomato
- Mix all ingredients together and toss in market salad dressing (recipe below)
Market Salad Dressing:
- 1 Tablespoon of Extra Virgin Olive Oil (EVOO)
- 3 Tablespoons of fresh squeezed lemon juice (chefs recommendation – use a citrus press, like this to avoid seeds)
- 1 Tablespoon of red wine vinegar
*whisk all ingridents together until blended
Brussels Sprout Chips
- 1 Tablespoon of Extra Virgin Olive Oil (EVOO)
- 2 Teaspoons of salt
- 1 Dozen brussels sprouts
- Trim the ends off each brussels sprout
- Peel each leaf off the sprout (chefs recommendation – once the leaves stop easily coming off, cut the end off the brussels sprout again, this will make it easier to peel off more leaves)
- Toss the brussels sprout leaves in the olive oil and salt (add pepper if preferred)
- Cover sheet pan with foil and lay the leaves out so they are evenly spaced
- Bake for 10 mins at 375 degrees on the top oven rack
- Leaves should look brown with some green
A look inside The Village Pub.
Located just south of San Francisco, in the idyllic town of Woodside, The Village Pub opened its doors in 2001 and has quickly secured its reputation as one of the top restaurants in the Bay Area.
ali in the vali’s Do it Yourself Party Favors: “THANKS FOR POPPING BY”
Everyone likes to have a party favor; they add flare, excite your guests, and let’s be honest…who doesn’t like presents? But the truth behind these, is if you’re on a limited budget, these little gifts can get pricey. The worst part with party favors is that when your guests come home, they simply get placed in the drawer and forgotten about…and just like that, money wasted.
This is why my rule is to always have a party favor that is a consumable beverage or edible snack; and for my most recent party that needed planning, I opted for the Champagne spilt. (which is the mini bottle)
Tutorial: ali_in_the_vali’s “THANKS FOR POPPING BY” party favor
1. Small cellophane bags here
2. Any type of confetti (you can see what I chose on the ali_in_the_vali Instagram account). here
3. Mini bottles of Champagne (or wine) or juice! here
4. Ribbon (I used ribbon that can be curled, see below)
5. Craft pearls with sticky backing like these
MAKE THIS: the tag
1. You can go online to any stationary site and search “labels”. Find one you like and opt to personalize/customize it. Enter your preferred messaging and take a screen shot (mac – command,shift,4) Copy and paste your screenshot onto a Word doc. see example
BOOM, there you go! Print (on nice card stock if you like) and cut.
2. Once you have all your labels printed, hand stick your pearls onto them for extra detail.
3. Finally, take a hole punch and punch (1) hole in the top left corner.
MAKE THIS: the bag
1. Stuff each cellophane bag with (1) bottle of Champagne.
2. Fill each cellophane bag with a small handful of confetti (do not over fill as you still want to see the bottle of Champagne.
3. Take your ribbon and tie a knot at the top of the bag around the Champagne bottle’s neck.
4. If you’re using curl-able ribbon, curl this ribbon now with your scissors.
5. Take another ribbon and tie the label to it. Then tie the ribbon with label over the first ribbon. Curl string if necessary.
6. Repeat as needed.
That’s a wrap! Email me if you need more help at email@example.com
~a summer favorite, that is body friendly~
Serving Notes: The below will serve about 6-8 people, or provide a weeks worth of Zesty Corn Salad for a family of 2-3.
- 6-8 ears of corn (I buy two 4 packs from Trader Joe’s)
- 2 jalapeño’s (you may only need 1, depending on the level of spice the pepper has)
- 2 large limes
- 6 individual radishes (or 1 pack from Trader Joe’s) here
- Boil a large pot of salted water and cook your corn for about 6-8 minutes.
- Remove and let cool
- Thinly slice your radish or you can mince, whatever your preference is. (I slice mine)
- Chop your jalapeño (‘s) very small (I separate the seeds, that way when mixing together I have more control of the spice)
- Extract the juice from your two limes, set aside.
- By this point, your corn should be cool enough to handle. Cut corn kernels from the stock, and put in a bowl. Repeat until all corn is removed.
- Add your radish, jalapeño and lime juice to the bowl of corn and stir!
8.Top with avocado when serving.
Ali in the Vali
enjoy this spicy Thai soup on a cold evening
Serving Notes: The below will serve about 4-5 people, or provide 3 days worth of soup for a family of 2.
- Rice noodles like this
- Chicken cilantro wonton’s from Trader Joe’s here
- Chicken or vegetable broth (two 32 oz boxes)
- 2 zucchini’s
- 1 bunch of cilantro
- 1 Avocado
- 1 package of mushrooms (your favorite kind)
- 1 package of beef broth flavoring I use this
- Crushed red pepper (1 table-spoon)
- 4 cloves of garlic, minced
- Onion powder (1 tea-spoon)
- Olive oil (1 teaspoon)
- 2 cups of water
- Using a large pot, saute garlic in olive oil for 2-4 minutes.
- Add in both boxes of the chicken (or) vegetable broth and stir, scraping the toasty garlic from the bottom of the pan.
- Add onion powder and crushed red pepper
- When adding in crushed red pepper, start with a little and increase until you reach your desired level of spice.
- Add in 1 packet of beef broth flavor; stir
- Cover and simmer broth for 5 minutes
- Add in mushrooms and diced zucchini’s; cook for 5 minutes until tender
- Add in rice noodles (half the packet) and chicken cilantro wonton’s (half the packet) and cook for another 6 minutes on high heat.
- Serve with cilantro and diced avocado if desired
Ali in the Vali