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Ham, Goat Cheese, and Mango Chutney Croissants

Posted on by Sarah

Ever find yourself in a sandwich rut? Let’s be honest, most of us have made enough peanut butter and jellies or turkey and cheeses in our lifetimes to feed a small army (in my case, the small army of my own children). And after awhile it can get b-o-r-i-n-g, an endless loop of the same old, same old.

Now that I work from home, I’m especially motivated to make my lunches a little more exciting. I don’t generally do anywhere or do anything special for lunch–and I rarely even see other people (cause I can get kind of hermit-y). Mostly, when lunchtime comes, if my husband isn’t working from home along with me, I sit on my back patio and scroll through Facebook or listen to a true crime podcast over a sandwich or salad.

So when I have an impressive lunch to look forward to, it’s kind of big news. And the lunch I’m talking about is none other than one of my very favorite sandwiches: a Ham, Goat Cheese, and Mango Chutney Croissant.

I first had this sandwich at a little cafe on Bainbridge Island off the coast of Seattle when we took a trip there a few years ago. The juxtaposition of salty ham, creamy goat cheese, and sweet, chunky mango chutney rocked my world–why had I never thought of this combo before?–and ever since I’ve enjoyed making it on my own. Today, since I just made a Trader Joe’s run yesterday, I had all the ingredients on hand to make it. (If you’re not familiar, TJ’s makes a mean mango chutney for about $2.)

There’s no reason, of course, you couldn’t have a Ham, Goat Cheese, and Mango Chutney Croissant for an easy dinner, or serve it in mini-croissants as part of a buffet. For me, though, it’s a favorite lunch that makes my workday a little bit more inspiring (and delicious).

Print Recipe

Ham, Goat Cheese, and Mango Chutney Croissants

A sure-to-please combination of salty ham, creamy goat cheese, and tangy mango chutney on a flaky croissant. Is this the world's most perfect sandwich?
Prep Time5 mins
Total Time5 mins
Servings: 1 sandwich

Ingredients

  • 1 croissant
  • 3-4 slices ham, sliced medium-thick
  • 1 Tbsp. creamy goat cheese
  • 2 Tbsp. mango chutney

Instructions

  • Halve croissant lengthwise. Place ham on one side and spread the other with goat cheese and mango chutney. Assemble and eat!

Notes

A Love Letter to Food Original Recipe.

Creamy Smoked Salmon Dip

Posted on by Sarah


Smoked salmon is one of those foods that polarizes people. You either love it or hate it. I happen to fall into the former category. I love smoked salmon for its high omega 3 content, its smoky flavor, its chewy coolness, and the way it slices so clean with a sharp knife.

Is that not sooooo satisfying to watch?


My husband, on the other hand, falls into the “hate-with-the-heat-of-a-thousand-burning-suns,” “vomit-vomit-vomit” smoked salmon camp.

It’s ok. I get it. It’s an acquired taste–and even more so, and acquired texture. (Is that a thing, “acquired texture”? That’s going to be my new phrase for velour jumpsuits and those reversible sequin unicorn pillows my 7-year-old adores.) Anyway, it’s all right if the cold-and-clammy texture of raw fish doesn’t appeal to you. But I think there’s still hope for you to like smoked salmon in the form of this delicious Creamy Smoked Salmon Dip. 


Yea, verily. 

Although the signature taste of smoked salmon comes through in this appetizer, its usual fishy texture is nowhere to be found, pulverized into oblivion by your friendly food processor. What’s left, when blended with cream cheese, lemon juice, horseradish, fresh dill, chives, and a few other simple ingredients, is a creamy, herby dip that’s perfection on butter crackers, crudités, or as a spread on toast.

Since my husband and kids aren’t fans of smoked salmon in any form, I’ve been powering through an entire batch of this by myself this past week, and I am not mad about it. Now that we’re a couple of days into Lent, which means no meat on Fridays for me, I plan to make it again as a staple for a light lunch. But it would serve just as well in a brunch, a classy baby shower buffet, or as a pre-dinner appetizer. 



So how about you? Where do you stand in the Smoked Salmon Debate? And do you think this tasty dip could change your mind? Let me know in the comments!

Print Recipe

Creamy Smoked Salmon Dip

A creamy, herb-y dip packed with brain-boosting omega 3s. It's perfect on butter crackers, crudités, or toast!
Prep Time15 mins
Total Time15 mins
Servings: 8 as an appetizer

Ingredients

  • 4 oz. smoked salmon
  • 8 oz. light cream cheese, softened
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh dill
  • 2 Tbsp. fresh chives
  • 2 tsp. cream-style horseradish
  • 1/4 c. mayonnaise
  • 1/4 c. 2% plain Greek yogurt

Instructions

  • Pulse all ingredients in a food processor until well blended and consistency reaches your liking. Serve with crackers, fresh vegetables, or on toast or bagels. Store covered in the refrigerator.

Notes

Adapted from Valerie's Kitchen.

Lemon Raspberry Smoothie

Posted on by Sarah

When I think of smoothies, I don’t often consider lemon as a particularly tempting flavor. Lemon in cocktails, muffins, or chicken recipes? Yes, all the way. But lemon in a smoothie? Sounds a little odd. I would think the tangy taste would be a bit too overpowering for a snack as tame as a smoothie–or that putting lemon juice in with dairy would produce something curdled.

Then again, lemon yogurt was always my favorite growing up, and I think we can all agree that lemon sweets are some of the best around. (P.S. I just counted, and just on this blog I have 13 recipes with lemon as their primary flavor.)

So I guess I shouldn’t be surprised that the flavor of lemon–especially when paired with raspberry–in this easy smoothie turned out refreshing and delicious. The sunshiney tartness mixed with that pretty rosy color just stole my heart. And my mouth.

Plus, a lemon raspberry smoothie gave me an excuse to use the candied lemon slices I bought from Trader Joe’s, which I didn’t actually need, but were so cute and appealing I couldn’t resist. (Like so many other things at Trader Joe’s.) Now that the package is open, I guess I’ll have to go and make those other 13 lemon recipes and garnish the heck out of ’em.

Looking for more lemony goodness this winter season? Try some of my other recipes!

Lemon Honey Olive Oil Muffins

Lemon Poppyseed Pancakes

Lighter Lemon Blueberry Cheesecake Bars

Sparkling Ginger Lemonade

Print Recipe

Lemon Raspberry Smoothie

This lemon raspberry smoothie with the prettiest pink color makes a refreshing, tangy snack.
Prep Time5 mins
Total Time5 mins
Servings: 2 smoothies

Ingredients

  • 3/4 c. frozen raspberries
  • 1 c. 2% plain Greek yogurt
  • 2 Tbsp. honey
  • 2 Tbsp. almond milk
  • zest of 1 small lemon
  • juice of 1/2 a small lemon
  • whipped cream, for topping

Instructions

  • Place raspberries, yogurt, honey, and among milk in a blender. Zest lemon directly into the blender, then juice the 1/2 lemon directly in as well, straining for seeds. Blend well and top with whipped cream, if desired.

Notes

A Love Letter to Food original recipe.

Blueberry Flax Seed Muffins

Posted on by Sarah

Oh, breakfast, I love you. How can anyone not eat breakfast everyday? I know there are those who say they feel nauseous in the mornings, or they’re just not hungry first thing, but breakfast is MY JAM. When my kids were really little, eating an entire breakfast for myself with no interruptions was something I’d fantasize about. Sitting there with my coffee steaming, a buttery muffin or crunchy bowl of cereal in front of me (and only me) sounded like pure bliss–the perfect start to the day.

Now, when I have a great breakfast to look forward to, it literally extends its joy to the night before. Last night, knowing I had these Blueberry Flax Seed Muffins to wake up to was enough to curb my late-night sweets cravings and make me wait until morning to eat. That’s right, I said NO to the COSTCO CHEESECAKE in my fridge for these things.

See, I’ve been kind of obsessed with flax seed lately. (And planning a post all about it and how to use it–so for now I’ll restrain myself for the moment from launching into accolades about its many benefits.) Suffice it to say, a switch has flipped in my brain and I am in full-on Flax Seed Mode. Energy balls, smoothies, and, of course, muffins make excellent vehicles for this mega-healthy–and, I think, mega-tasty–ingredient.

In light of recent evidence that more dietary fiber reduces the risk of numerous chronic diseases, I’m digging flax seed’s enormous fiber content. A single tablespoon of the stuff contains about 3 grams of fiber. Plus, flax seeds contain plenty of heart-healthy omega-3 fats. So even if they’re not a familiar ingredient for you, why not try something new?

These Blueberry Flax Seed Muffins are springy with flax seed, chewy with oats, and bursting with luscious blueberries. Maybe you can see why the thought of them sustained me when Costco cheesecake was calling.

Oh, and did I mention that each muffin has only 125 calories?

Oh. YEAH.

So whaddaya say? Gonna try flax seeds in your muffins? (And if you put them in your muffins, I have a feeling you’ll want to put them in everything.)

 

Print Recipe
5 from 3 votes

Blueberry Flax Seed Muffins

Ready for something a little different? These blueberry muffins use a combination of ground flax seed and oats to achieve their unique texture--and blueberries for juicy pops of flavor. Delish!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Servings: 12 muffins

Ingredients

  • 1 egg
  • 1/4 c. brown sugar
  • 1/4 c. maple syrup
  • 1 tsp. vanilla
  • 3/4 c. plain Greek yogurt
  • 2 Tbsp. vegetable oil
  • 1/4 c. unsweetened almond milk
  • 1/4 c. ground flax seed meal
  • 1/2 c. whole wheat flour
  • 3/4 c. all-purpose flour
  • 3/4 c. quick-cooking or rolled oats
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/4 c. fresh or frozen blueberries

Instructions

  • Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray.
  • In a large bowl, combine all wet ingredients: egg, brown sugar, maple syrup, vanilla, yogurt, oil, and almond milk.
  • To the same bowl, add dry ingredients: flax seed meal, whole wheat flour, all-purpose flour, oats, salt, cinnamon, baking powder, and baking soda. Stir until just combined. Fold in blueberries.
  • Divide mixture among 12 muffin cups and bake 20-22 minutes or until browned on top. Store in an airtight container.

Notes

Adapted from Running With Spoons.

Twice-Baked Spaghetti Squash with Sausage and Kale

Posted on by Sarah

Last weekend, while I was out at the toddler cooking class I teach once a month, my husband got together with a group of guys for a Sausage Festival. I’m not being gross. They literally hung out for several hours making sausage. I kinda wish I could have been there, because this is one aspect of food production I have never personally experienced…and, though it’s not terribly glamorous, it’s pretty interesting! So before I dive into this tasty Twice-Baked Spaghetti Squash with Sausage and Kale–which, of course, uses the sausage from the Sausage Festival–here’s a little glimpse into the process.

Apparently it all starts with pork shoulder, cut into chunks.

Then the pork goes through a grinder…


And gets mixed with a blend of spices–in this case, parsley, garlic, fennel, and red pepper flakes.

 

And finally, the part everyone knows and loves: filling the casings with the meat to make links!


Pretty floral apron optional.


As far as I’m concerned, the best part about the Sausage Festival is that we now have homemade sausage to last until Kingdom Come. The guys made both links and bulk sausage, so I was only too happy to use some of the bulk kind up in this hearty, Mediterranean-style Twice-Baked Spaghetti Squash.

It all starts with yourr basic giant yellow squash, baked and scraped to get those signature squiggly strings so reminiscent of pasta. In the meantime, you’ll brown some sausage and wilt some kale in a bit of garlic-infused olive oil on the stovetop. Toss these yummy goodies–plus some sun-dried tomatoes, parmesan, and cannellini beans–with the squash strings. Refill the shells, top with a sprinkle of mozzarella, and bake one more time for the finished product!

As a one-dish meal, this Twice-Baked Spaghetti Squash is full of nutrients from the kale, beans, tomatoes, and squash, makes a ton, and reheats well. I think you’ll enjoy it, even if you don’t have the luxury of homemade sausage.

Print Recipe

Twice-Baked Spaghetti Squash with Sausage and Kale

A hearty, mostly veggie dinner with flavors of the Mediterranean. Leave off the sausage for a vegetarian version!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 6 as a main dish

Ingredients

  • 2 large spaghetti squash
  • 3/4 lb. mild sausage
  • 1 tbsp. olive oil
  • 2 cloves garlic
  • 1 bunch kale
  • 15-oz. can cannellini beans, drained
  • 1/2 c. sun-dried tomatoes
  • 1/4 c. parmesan cheese, grated
  • 1 c. shredded mozzarella cheese

Instructions

  • Preheat oven to 400 degrees. Prick both spaghetti squash all over with a fork and microwave each one for about a minute, to soften.
  • Slice squash in half lengthwise and scrape out seeds. Place squash halves cut side down on a greased baking sheet. Bake in preheated oven for about 35-40 minutes.
  • While squash bakes, prepare the rest of the filling. In a large pan, cook the sausage over medium heat until browned and crumbled. Remove from the pan and place on paper-towel lined plate.
  • Using the grease left behind by the sausage (or supplementing with olive oil), saute garlic and kale until kale begins to wild and garlic begins to brown. Season with salt and pepper, to taste. Add cannellini beans, sun-dried tomatoes, and parmesan and cook an additional minute or two. Place mixture in a large mixing bowl, along with cooked sausage.
  • When squash has finished baking, remove from oven and scrape most of their contents into the mixing bowl, leaving a small border of flesh. (Be careful, squash will be hot!) Mix squash strings, sausage, and kale mixture thoroughly.
  • Divide the mixture among the four squash halves and sprinkle with mozzarella. Place back on the baking sheet and return to the oven for an additional 10 minutes, or until cheese has melted and filling is warmed through. One serving equals half of a squash boat.

Notes

A Love Letter to Food Original Recipe.