Healthy Chipotle Dip


We opened this jar of chipotle chilis in adobo sauce and they were way spicier than we were expecting. We used one in a puree for our tamales but needed a way to use up the rest of the can so we created this yogurt sauce to tone it down but still get that amazing flavor and just enough heat.

  1. in a small food processor blend greek yogurt, chipotle pepper (add adobe sauce to taste) and cumin (to taste)
  2. then eat- great with our version of carnitas (a bit healthier) or any kind of tacos really

© 2016, domenicadreamsofcalamari. All rights reserved.

HOT Sauce


My aunt has serranos coming out of her ears (not literally) and gave us a big bag full of them. They were all shades of green, orange and red and SUPER hot. To ensure this concoction was edible, we seeded some of them. We prefer things on the spicier side though so if you’re not so inclined you can totally tone it down by seeding more (or all, depending on the heat of your peppers and your tolerance for heat).

  • 2 dozen serranos
  • 4 medium sized tomatoes
  • 2 elephant garlic cloves or 12 normal garlic cloves
  • 1/2 a white onion
  • salt/pepper to taste
  • drizzle of olive oil
  • 1/4 cup white vinegar
  • 1/2 can fire roasted tomatoes
  1. pre-heat oven to 350º F
  2. halve and seed some of the peppers (depending on how hot you want it), drizzle w/ olive oil on a half baking sheet and roast for 30 minutes
  3. line another baking sheet and lay out the rest of the peppers, tomatoes, garlic (leave cloves in their skin) and onion (halve but leave in skin), drizzle with olive oil and sprinkle with salt and pepper and bake for 50 minutes
  4. remove and let cool
  5. in a food processor blend roasted chiles, tomatoes, garlic (w/out skin), onion (w/out skin), vinegar and the canned tomatoes until fairly smooth then taste and season to taste w/ vinegar and salt and pepper


© 2016, domenicadreamsofcalamari. All rights reserved.

Baba Ganoush


this is a super simple recipe but the flavors combine beautifully and continue to develop as you let it sit.

  • 1 large eggplant
  • 2 cups tahini
  • 2 tbsp capers
  • 2 tbsp grainy mustard
  • 1 squeeze lemon (optional)
  1. roast eggplant directly over a grill or open burner (careful in fire alarm sensitive areas), until skin is completely blackened and blistering
  2. remove from fire are let cool a bit then put it in a plastic bag
  3. when it has cooled down enough (20ish minutes) peel off the skin. alternatively, cut the eggplant in half and scoop the insides out with a spoon
  4. in a large mixing bowl, mash the eggplant and add tahini, mustard, capers and lemon juice

© 2016, domenicadreamsofcalamari. All rights reserved.

Smoked Salmon Spring Salad w/ Dill-Garlic Yogurt Sauce


I went to my cousins’ wedding in Seattle and got kind of obsessed with smoked salmon. I literally ate it in at least one meal a day for two weeks, which was possible on my college budget thanks to Costco. They have this two pack of black pepper covered smoked salmon that is definitely, probably not sustainably raised or caught but it is delicious and is justifiable in my little budget. One day I will buy only sustainably caught fish but…you gotta do what you gotta do. So anyways here’s a smoked salmon salad recipe with a kick-ass yogurt sauce.

  • 1/4 cup marcona almonds
  • a couple chunks smoked salmon
  • 1/2 avocado
  • bed of lettuce
  • 1/2 cup thawed frozen peas, corn, green beans (or whatever veggies you’ve got on hand)

dill yogurt sauce*

  • 2 cups plain yogurt (on the runny side preferably)
  • 2 cloves garlic
  • 2 tbsp capers w/ 1 tbsp caper water
  • 1 tbsp dijon mustard
  • juice of 1/2 lemon
  • 1/2 tbsp tahini
  • 10 sprigs of dill
  1. mince garlic and juice lemon
  2. in a bowl combine yogurt, garlic, lemon juice, tahini, mustard, capers and caper waters
  3. pick dill of stems and incorporate into sauce
  4. add a dash of water if it’s too thick and continue to stir

*this sauce is better the longer it sits, I’d recommend making it the night before for the ultimate flavor

  1. then assemble the salad and dig in

for more recipes to use any leftover yogurt and smoked salmon check out this savory spring oatmeal or this exciting risotto

© 2016, domenicadreamsofcalamari. All rights reserved.

Eggplant and Sardine Greek Yogurt Dip


My friends and I went to the Monterey Bay aquarium last week and got completely transfixed by the schools of sardines that swim in sync. Since then I’ve been craving sardines. Kind of messed up but hey, there are a lot of fish in the sea, especially sardines.

Sardines are not only tasty little guys but swimming in health benefits. According to The World’s Healthiest Foods, they promote heart, bone and cell health leading to “optimal health”. They’re also packed with vitamin D, omega 3s, protein and low in calories AND cheap.

Here’s a fun fact; sardines were the first canned fish and Napoleon Bonaparte was the genius behind this. They were a convenient way to feed his people. Thanks Napoleon

  • 1/4 cup greek yogurt
  • 1/2 of a large eggplant
  • 2 large sardines packed in oil
  • 3 tbsp olive oil
  • salt/pepper
  • 2 tbsp dijon mustard
  • 1 medium sized shallot
  • 1/4 of a lemon
  1. in a small pan heat 2 tablespoons olive oil over medium high heat and chop eggplant roughly
  2. add the eggplant to the pan with 1/4 cup water and generous sprinkles of salt and pepper, cover and let cook until fairly mushy
  3. let cool and add to food processor
  4. slice shallots and heat another tablespoon of olive oil in the pan, add shallots and cook over medium heat until they’re just starting to brown
  5. add them into the food processor, squeeze the lemon in and add the mustard and yogurt then blend until smooth
  6. break the sardines into chunks and add to the mix then blend until incorporated

© 2015, domenicadreamsofcalamari. All rights reserved.

Tomatillo Salsa

My mom has been making this salsa for as long as I can remember. After Thanksgiving she always makes a big batch of it and then cooks up the leftover turkey in the green salsa for a taco or enchilada filling. It’s one of the tastiest and healthiest post-thanksgiving meals. The tomatillos make it slightly tangy and you can adjust the spiciness depending on how many chiles and what kind you use.


summer bulgur-heirloom tomato salad

  • 20 medium sized tomatillos
  • 3 cups chicken broth
  • 1 jalapeno
  • 1 serrano
  • 1 bunch cilantro
  • 3-4 garlic cloves
  • salt
  1. peel tomatillos and quarter, chop a jalapeno and a serrano in thirds
  2. put tomatillos and peppers in a medium sized pot and add enough chicken broth to cover tomatillos
  3. bring to a boil then bring it down to a simmer  (uncovered) until tomatillos are soft, remove from heat and let cool
  4. remove the big stems from the cilantro but otherwise you can leave it intact, wash
  5. clean garlic and put cloves in a Vitamix, along with the tomatillo mixture and the cilantro
  6. blend until fairly smooth (a few of seconds), then add salt or more chilis to taste

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Chocolate Hazelnut Spread

  • 2 cups hazelnuts
  • 3/4 cup cocoa powder
  • 3/4 cup agave nectar
  • 1/2 cup water
  • 1/4 cup milk
  • 2 tbsp olive oil
  1. roast hazelnuts for 15 minutes at 350°F, on a lined baking sheet
  2. let cool then add to Vitamix with half of the cocoa powder and agave nectar

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Parsley Chimichurri

In our CSA we sometimes get large bundles of herbs and I always get excited and think that I’ll create a recipe specifically around those greens. But sometimes (often) they get pushed to the wayside and I get distracted by other more exciting things. Like cauliflower. Or pomegranates. Then they get sad and start to wilt and I haphazardly try to figure out a use for them before they’re gone. I was pretty happy with how this creation came out. Parsley has such a strong, unique flavor. It pairs well with a lot of different proteins. We had this with out breakfast hash and then I used it again later that day to marinate some tempeh for dinner. It would be great with chicken, steak or fish also.

  • 1 bunch parsley
  • 1 lemon (juice)
  • 3 tsp ground pepper
  • 3 tbsp olive oil
  • salt to taste
  • red chili flakes
  1. slice stems off of parsley and chop parsley coarsely
  2. juice the lemon into a food processor and add half the parsley and half the olive oil
  3. blend until semi-smooth then add the rest of the parsley and olive oil
  4. continue blending until the parsley bits are about the size of the red chili flakes
  5. add red chilli flakes, pepper and salt and pulse briefly
  6. this is great as a marinade or dipping sauce for fish, chicken or tempeh

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Plum Compote

  • 10 plums (don’t worry if they’re unripe and tasteless, it’ll be better if they are tasty but it’s not absolutely necessary as evidenced by the swap meet fiasco)
  • juice of 1/2 a lemon
  • 1 tbsp honey
  • 2 tsp cinnamon
  1. Slice plums and heat, covered, on medium-low heat with lemon juice.
  2. Let cook undisturbed for 10 minutes, then stir in honey and cinnamon
  3. Tilt lid up to let out some moisture and continue to cook, stirring occasionally until desired consistency is reached

This jam is great on toast, yogurt or cottage cheese as well. I think I am going to make baked brie w/ it tomorrow night. This tart was a wonderful and easy dinner/dessert. Puff pastry is a great pantry (er freezer) staple to have on hand because of its’ versatility and scrumptious-ness.

© 2014, domenicadreamsofcalamari. All rights reserved.

Caramelized Shallots and Apples

  • 1 large apple
  • 1 very large shallot
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tsp salt
  • 2 tbsp balsamic vinegar
  • 1 sprig thyme
  1. slice shallot and dice apple
  2. heat olive oil and butter in a skillet over medium low heat
  3. add shallot, apple, salt, thyme and vinegar
  4. let cook down, stirring occasionally, until shallots are opaque and apples soften
  5. serve with soft cheese and good crackers

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Related Posts Plugin for WordPress, Blogger...