“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.”
-Sarah Addison Allen, First Frost

As much as the BF is a California Boy, the Oregon Girl in me loves autumn and the color orange. [Ed. note: Well too much orange reminds me of bad 1970s-era San Francisco Giants baseball.]

These golden babies are a marriage of crispy, sweet and slightly spicy flavors. Super healthy, and great for breakfast, lunch, dinner, or a late-night snack.

Enjoy!

PS: Last year our beloved chocolate rescue lab Marlowe made her blogging debut with these tasty mini-butterscotch apples (www.moveablefeast.me/blog/mini-butterscotch-apples).

Adapted from: Eat Delicious, By Dennis The Prescott 
Number of servings: 3-4 side servings

Ingredients
Sweet Potatoes

• 2 pounds sweet potatoes (garnet yams used here), scrubbed and dried well
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• ½ teaspoon sea salt

Curry Mayo Dip

• ¾ cup prepared mayo
• 2 tablespoons fresh lime juice
• 1 ½ teaspoons mild yellow curry powder
• ¼ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• Pinch of sea salt

Directions

1. Preheat oven to 400 °F. Line a large baking sheet with parchment paper or foil.
2. Halve potatoes lengthwise, then slice into thick cut wedges (about 8 total per potato).
3. Transfer wedges to large bowl, add remainder of sweet potato ingredients, and mix well.
4. Arrange the wedges in a single layer on prepared baking sheet. Bake 40-45 minutes, turning halfway through, until cooked through on the inside and crispy/slightly charred on the outside.
5. Combine all the mayo dip ingredients in a small serving dish and mix well. Taste and adjust the seasonings, stir, and refrigerate until ready to serve.

Recently my siblings and I were passing online messages about my father. At one point, my older brother Mike said, "Dad's cooking broke down into two categories: it either tasted good, or it was healthy, but generally not both. Or more that his thinking was, if it's healthy, there's no reason to be concerned with it tasting good or not."

This was the 1970s and "health food" was not what is today. Besides my father's tendency towards "more is more" ("Dad, raw oats in the hamburger? Really?"), his Sunday specialty was, no lie, seaweed-soybean waffles. Good God, that was dreadful. [Ed. note: That sounds worse than disco in bell-bottoms.]

Truth told, he was ahead of his time, very disciplined about exercise and nutrition. During WWII, as a teenage Austrian refugee in Shanghai, he took up boxing and sparred with US Marines stationed there. Growing up with my siblings, we never witnessed him missing a workout, no matter the weather or how late he came home from work. He'd jog a couple miles, hit the punching bag, skip rope double-time while running in place, do countless push-ups. Something. Every single day.

We ate 14-grain bread (which tasted like brick and mortar back then), when all I craved was that soft, white Wonder bread that was popular at the time. Now, this is not to say that we didn't have delicious food and sweets at home, just not on Sundays.

​Dad passed away on September 23, 1979. Forty years gone. If he could only see us now. See, Dad, we were listening! I'd like to think that he would have loved these veggie burgers.

These days, the BF and I eat healthy, but it has to taste good. [Ed. note: Oh hecks no, inject those soybean-seaweed waffles directly into my veins. :-/ ] And we both love a healthy veggie burger. Am not trying to make this taste like a beef burger, it's not a beef burger, but I will say that I've made hundreds of variations of veggie burgers and the BF and I absolutely adore this one from the talented women at Pollan Family Table.

PS: A year ago I lamented the scourge of jury dury and the terror of a broken refrigerator, survived both, and made Mom's apple cake (www.moveablefeast.me/blog/moms-apple-cake).

Adapted from: Pollan Family Table
Number of servings: 4

Ingredients

• ¼ cup quinoa, rinsed and drained
• ½ cup low-sodium vegetable broth
• 1 cup organic canned black beans, rinsed and drained
• 1 tablespoon finely chopped scallions
• 1 serrano pepper (optional, I added it)
• ½ cup peeled and finely chopped carrots
• ¼ cup plain breadcrumbs (Panko used here)
• 1 large clove garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1 large egg 
• 2 tablespoons extra virgin olive oil
• 4 multigrain hamburger buns
• 1 ripe avocado, thinly sliced (optional)
• Your favorite burger toppings for serving (tomatoes, lettuce, pickles, onion, etc.)

Directions

1. Combine the quinoa and vegetable broth in a small saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed, about 10 minutes. Remove from heat, set aside and let cool slightly.
2. In a large mixing bowl, mash the beans with a potato masher, making sure to leave a few chunks. Add the scallions, carrots, breadcrumbs, garlic, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Mix well. Add the cooked quinoa and the egg and combine all. Using your hands, form the mixture into four individual patties and place on a platter. Put in fridge for 10 minutes.
3. Heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Reduce heat to medium, place the patties in the pan, and cook until golden brown, about 5 minutes per side.
4. Assemble the burgers and buns on a platter with your favorite toppings (I went heavy on avocado).

Dad's boxing gloves, 2019.

Some San Francisco bay area transplants complain of the "loss of seasons" from whence they came [Ed. note: hey we've got fire, earthquake, mudslide, Cal not getting The Axe...], but won't lie, Septembers are pretty much meteorologically perfect. Warm, but not too warm, and an ideal time to get on with fall food. Hey, it's the Oregon in me.

And this is my gateway meal into fall. The combination of sweet and smoky spices that perfectly complements the salmon, always a hit. We love it with coconut rice, but that's optional.

Now that school has begun, if you're being pulled in a million different directions, you need dinners to be easy. It's not only easy, but I love meals that look fancy enough for company, but yet are super casual, delicious and healthy.

A word about salsas. Mango or tomato salsas are quite common, but don't hesitate to try other fruits and veggies as well. Some of my favorites include: cantaloupe, peach, pineapple, papaya and corn. They all  make delicious salsas to accompany meat and fish.

PS: A year ago we launched into autumn with grilled naan, mango chutney pork, chili and yogurt (www.moveablefeast.me/blog/grilled-naan-with-mango-chutney-pork-chili-yogurt).

PPS: Momala's roast chicken was channeled to break last year's Yom Kippur fast, in a decidedly non-traditional style (www.moveablefeast.me/blog/mexican-marinated-chicken).

Adapted from: Pinch of Yum
Number of servings: 4-6

Ingredients
Salmon

• 1 ½ -2 lbs. fresh salmon
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• Pinch of cayenne (optional)
• ½ teaspoon kosher salt
• 2 tablespoons olive oil

Mango Avocado Salsa

• 2 mangoes, diced
• 1 avocado, diced
• ¼ cup minced cilantro
• ¼ cup minced red onion
• Minced jalapeno (optional, to taste)
• Drizzle of honey (optional, not used here)
• Squeeze of lime juice, a little lime zest
• Salt to taste

For Serving

• Rice (optional, coconut rice was used here)

Directions
Salmon

1. Preheat oven to 475 ºF. Line a baking sheet with foil. 
2. Mix the spices and olive oil to make a paste.
3. Place salmon skin-side down on the baking sheet. Rub paste liberally over top part of salmon.
4. Place salmon on the middle rack. Bake for 6-10 minutes depending on the salmon thickness and your desired done-ness.
5. Turn oven to broil and move the salmon about 6 inches below the element. NOTE: do not step away from your oven. Watch the salmon closely and remove when it has a nicely crunchy outer layer (the sugar and spices are partial to burning).
6. Spoon up some rice, pull off some of salmon, and dollop that mango avocado salsa over the whole thing. 

Mango Salsa

1. Toss all ingredients in a bowl to combine. Taste, adjust.

Dinner guests who visit the house often have some form of dietary restriction: carb-, gluten-, grain-, or sugar-free, vegetarian, vegan, flextarian, only white-meat chicken-eater, allergies (shellfish, nuts, dairy), etc. You know what I'm talking about. I understand. Am a selective eater myself. [Ed. note: Run away run away run away do not comment I want to live...]

However, this summer has been about streamlining, making things as easy as possible. This dinner is the perfect solution. Have to give props to the BF, who suggested that kebabs would be a good accompaniment. [Ed. note: I can't help myself. I like good food, ok?]

This is especially effective for a dinner-party menu. Serve your favorite hummus for appetizers, follow up with two entrees: Roasted Harissa Spiced Ratatouille and Chicken Kebabs. The ratatouille will satiate the vegan guest and be a nice side dish for the carnivores. FYI, this dish is gluten free, grain free, Paleo and vegan.

Have been on a harissa kick lately, adding it to shrimp skewers, lamb patties, and roasted Japanese eggplant. Harissa is a spicy aromatic North African chili paste made out of hot chili peppers (which are often smoked), roasted red bell peppers, tomatoes, garlic, olive oil and spices like cumin, coriander, caraway and mint. It comes in sauce form or paste, as you can see in photo below. I used a mild harissa sauce for this dish, but next time might opt for the paste, which is spicier and more concentrated. 

Adapted from: Gourmande in the Kitchen
Number of servings: 4-6

Ingredients

• 2 medium zucchini, cut in half and again into thick slices (about 2 inches long)
• 2 red peppers, seeded and cut into big chunks
• 1 medium eggplant, cut into big chunks (Japanese eggplant used here, but use whatever you can get)
• ½ red onion cut into chunks
• 1 teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper
  
• 2 tablespoons/30ml extra olive oil
  
• 2 garlic cloves, thinly sliced
• 1 ½ tablespoons harissa paste (harissa sauce used here)
• ¼ teaspoon ground coriander
• 1 pint cherry tomatoes. halved
• 2 tablespoons parsley, roughly chopped
• Rice, quinoa, couscous or cauliflower "rice" to serve

​Directions

1. Preheat oven to 425 ºF.
2. Place the zucchini, bell peppers, eggplant, garlic, salt, pepper, 1 ½ tablespoons of the olive oil, harissa, and coriander in a large bowl and toss to combine. Spread the vegetables on a baking sheet. Place tomatoes with remaining ½ tablespoon olive oil in a separate bowl and set aside.
3. Roast vegetables for 15 minutes, remove from oven, add halved cherry tomatoes and return to oven for another 15 minutes.
4. Remove from oven and serve vegetables over whatever starch you desire. Sprinkle with chopped parsley.

So this week marked the official return to school and, sniff, a signal that summer is coughing up its last gasp.

Time for dessert!

This sweet-tart, vibrantly colored crumble was a last-minute request for a recent dinner party. Pressed to come up with something quickly, I tried to steer away from more complicated desserts (i.e., no pie crusts to roll out, chill, crimp, blind bake, etc.), or even complicated fruits to steam, peel, or pit (cherries would have made this arduous). The nectarine, plum and raspberry triumvirate immensely simplified the process. No food processor or pastry cutter required. Prior to baking, it literally took ten minutes to prepare. [Ed. note: Damn, woman.]

I decided on a crumble as opposed to a streusel topping [Ed. note: Am so triggered by this I do not know what I should be triggered by], because I felt this particular fruit combo would have been overpowered by a spicy oatmeal and nut topping. Love streusel for apples, pears, blackberries and even blueberries, but this fruit combo needed something simpler, more delicate.

What is the difference between a crumble, crisp and cobbler? A crumble has a shortbread cookie-like topping. A crisp's topping is streusel based, typically made with spiced oatmeal and nuts, and a cobbler has biscuit dough dolloped on top.

​Don't get me started on the Betty, pandowdy, or buckles, grunts and slumps!

PS: A year ago we broke out the Spiralizer for some healthy chicken parmesan with veggie noodles (www.moveablefeast.me/blog/healthy-chicken-parmesan-with-veggie-noodles).

PPS: Channeling the late Anthony Bourdain, things got a little NSFW with this sinful mac and cheese (www.moveablefeast.me/blog/anthony-bourdains-macaroni-and-cheese).

Crumble topping inspired by Smitten Kitchen
Number of servings: 6-8

Ingredients
​Fruit Filling

• 1 pound nectarines, halved, pitted, cut into ¾-inch-thick slices 
• 1 pound red or purple plums
• 6 ounces fresh raspberries
• ¼ cup sugar
• 2 tablespoons tapioca flour
• Pinch of salt
• Vanilla ice cream 

Crumble Topping

• ½ cup unsalted butter, melted
• 6 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 ⅓​ cups all-purpose flour
• Two pinches of salt

Directions
Crumble Topping

1. In a medium size bowl, stir sugar, baking powder, flour, salt and melted butter  together with a fork until crumbs form. Set aside.

Fruit Filling

1. Position rack in center of oven and preheat to 375 ºF.
2. Combine nectarines, plums, raspberries, sugar, and tapioca in large bowl; toss to blend.
3. Transfer mixture to a 11 x 7 x 2-inch baking dish. Sprinkle topping evenly over fruit.
4. Bake until fruit mixture is bubbling and topping is golden brown, about 40-50 minutes.
5. NOTE: the crumble topping will brown before the fruit is finished baking. Once it reaches the brown color that you want (this might take 25-30 minutes), take a piece of foil and lay it very loosely over the crumble.
6. Cool 30 minutes.
7. Serve at room temperature [Ed. note: Oh boy the return of ROOM TEMPERATURE] with vanilla ice cream.

Give me nothing but eggplants and tomatoes until summer ends! This meal embodies everything I love about summer produce. Minimal prep and cooking, with exploding flavors. The BF loved it with saffron rice as a complimentary side dish.

Today, we honor both our mom's birthdays (his was the 3rd, mine the 4th), and this weekend we celebrate Marlowe's recovery from cancer surgery. Life is good.

Adapted from: Feasting at Home
Number of Servings: 2-3
​
Ingredients
Gremolata (Zesty Italian Herb Sauce)

• 1 cup packed Italian Parsley (small stems are fine)
• 1–2 garlic cloves
• Zest of one small lemon, plus 1-2 teaspoons lemon juice (Meyer Lemon is good)
• ½ cup olive oil
• ⅛ teaspoon kosher salt and pepper, more to taste
• Pinch chile flakes (optional)

Eggplant

• 1 large or 2 medium/large eggplants, sliced into ½-¾ inch thick slices (see notes)
• Olive oil, salt and pepper for grilling
• 3–4 tablespoons Gremolata
• 1 pint cherry or grape tomatoes, halved
• Drizzle olive oil
• Crumbled goat or feta cheese (optional, but highly recommended)

Directions
Gremolata (Zesty Italian Herb Sauce)

1. Place parsley, garlic and zest in a food processor and pulse until chopped.
2. Add oil, salt, pepper and lemon juice. Pulse again, until uniformly combined but not too smooth.
3. Add chili flakes for a touch of heat, if you like.
4. Store in a jar in the fridge for up to 1 week.

​Eggplant

1. Preheat grill to medium-high (stovetop grill pan was used here. You can also roast them.
2. Slice eggplant into ½-inch thick slices. (If sensitive to bitterness, salt both sides and let sit for 15 minutes, then rinse with water and pat dry.)
3. Brush both sides with olive oil (and salt if not previously) and grill each side for 4 minutes, or until good grill marks appear. Stack in a baking dish or bowl and wrap up tightly in foil so they cook all the way through and become translucent.
4. Toss tomatoes with a pinch of salt, fresh herbs (if you like), and a little drizzle of olive oil.
5. Lay eggplant steaks down on a serving platter. Spoon a little gremolata over each one. Top with the tomatoes.
6. Add crumbled goat or feta, if desired. 

NOTES:

• Gremolata: If you don't have a food processor, you can chop everything very finely and place into a bowl.
• I usually serve ½ of one whole eggplant per person, 2-3 slices.
• Alternatively, you can roast the eggplant steaks, although grilling gives them lovely flavor. To roast, prepare the same way, brushed with oil and place them on a parchment-lined sheet pan, in a 425 °F oven for 20-25 minutes, or until tender and golden. 

She's back.

If you've been reading this blog for any length of time, you know the BF lusts for all things lemon. [Ed. note: LEMONS] Turns out this is genetic, as his Mom was a huge fan of the sour cream lemon pie from Marie Callender's. [Ed. note: Can confirm.] And my Mom loved lemon meringue pie, dare I say almost to the point of being on equal footing with chocolate.

Well this pie isn't just lemony, tart and creamy, it's low carb, as well as sugar, gluten, nut and grain FREE. A perennial favorite, and #GuiltFree.

Broke this out for a client's Fourth-of-July BBQ, along with several other desserts like s'mores bars, ice cream sandwiches, blueberry hand pies, a flag cake and raspberry-nectarine plum cobbler. The pie was swiftly, voraciously decimated down to the last crumb, and most guests were unaware of the ingredients. Tasted like the real deal.

Try it out! Fool your friends! And hope you are all enjoying a wonderful summer.

NOTES: 

• Each serving has 3.92g NET CARBS. Including the pie crust.
• When made for just the BF and me, I cut the recipe in half and make a 6-inch pie with about 4-6 servings. Perfect.
• Please see alldayidreamaboutfood.com/ if you have questions on sugar substitutes and the hows and whys of using sugar substitutes in baking. Wonderful blog. The author is diabetic, with a sweet tooth. She knows her stuff!

In other news, a Marlowe update: our beautiful chocolate lab mix is recuperating from a recent surgery to remove a malignant mast cell tumor. So it's a bit like a slumber party in our living room, as we don't want her popping a stitch trying to hop on our rather tall bed. She's doing well and we're counting the days until those stitches are removed, then she can resume chasing squirrels, barking at the UPS guy, jumping on her favorite people, and going on her favorite long walks.

[Ed. note: We thank our family and friends for the kind words and well wishes. Please feel free to click an ad link so we can pay this vet bill!  ᕕ( ᐛ )ᕗ  ]

Adapted from: All Day I Dream About Food
Number of servings: 10

​Ingredients
Low Carb Almond Flour Crust

• 1 ½ cups almond flour (Bob's Red Mill SUPER-Fine Almond Flour was used here)
  
• ¼ cup Swerve Sweetener, either granular or powdered is fine
  
• ¼ tsp salt
  
• ¼​ cup butter, melted
  

Filling

• 1 cup heavy cream
  
• 4 large egg yolks
  
• ⅓ cup freshly squeezed lemon juice
  
• 1 tbsp lemon zest
  
• ¼ cup butter chilled and cut into pieces
  
• 1 tsp lemon extract
  
• ¼ tsp xanthan gum (do not use more than this)
  
• ½ to ¾ cup powdered Swerve Sweetener (I like my lemon pie tart-used a little less than ½ cup)
  
• 1 cup full fat sour cream
  

Directions
Low Carb Almond Flour Crust

1. Preheat oven to 325 °F.
   
2. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
   
3. Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat-bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
   
4. Bake until edges are golden brown, about 20 minutes.
   

Filling

1. In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest.
   
2. Cook, whisking frequently, until mixture thickens, about 5-8 minutes (watch carefully, you do not want it to curdle).
   
3. Remove from heat and add butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener to taste (I like mine rather tart).
   
4. Whisk in sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set (the longer, the better, so overnight is best if you can wait that long). It's also awesome if you pop it in the freezer for an hour after being refrigerated.
   
5. Top with lightly sweetened whipped cream.
   

All apologies. It's been a while. There's a great excuse, though.

I traveled with my sister Julie to Bangkok, Thailand for two weeks to help my teacher/acting-coach big brother John move back to the States. Arduously busy, yes (this was not your typical move), and somewhat bittersweet for him, as he had lived and worked there for twenty years.

While there, my sister and I lived off the street food along the daily one-mile walk from our hotel to my brother's apartment. Breakfast consisted of a single, perfectly delectable marinated pork-strip skewer. A late lunch or dinner was a shared salad-in-a-bag, or fresh steamed corn, stripped off the cob to eat easily while walking. Such a beautiful country, I will certainly return someday with the BF. [Ed. note: I shall hold you to this.]

Back home, I have been craving any food that reminds me of the Thai street food: fresh, bright, flavorful and healthy. This herby green avocado sauce is super easy to prepare and literally works with anything. To wit, use it as:

• a vegetable dip
• sandwich spread
• spread with grilled fish or shrimp
• condiment for fried, soft boiled or poached eggs
• drizzle for a wrap or burrito bowl
• dressing for roasted vegetables or meat
• of course, something heavenly to slather on toast

Adapted from: Alexandra's Kitchen
Number of servings: ¾ cup

Ingredients

• 1 bunch (about 3 cups, 3 ounces) fresh parsley, cilantro, arugula or a mix, roughly chopped (I used mostly cilantro and a small amount of arugula)
• 1 small bunch chives (about 1 ounce), roughly chopped
• Juice of 1 lemon or lime (about 2 tablespoons), plus more to taste
• 1 clove garlic, peeled
• ¼ cup olive oil, plus more to taste
• ¼ cup avocado
• ¾ ​teaspoon sea salt
• ½ teaspoon freshly cracked black pepper

Directions

1. Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper into a blender or food processor.
2. Pulse until broken down — add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste.
3. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.

Grilled pork skewers. Breakfast of champions.

Fresh salad in a bag. Lunch...sometimes dinner.

Fresh guava slices on Silom Road (the best Lebanese food I've ever had was from the Silom district).

My Darling restaurant on Khao San Road.

Thai BBQ with my brother John and sisters, Julie, Tai, Pantene and Momay.

Missed these two! Thank you for holding down the fort!

[Ed. note: Our special-guest blogger from last Halloween, returns.]

Hi.

Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.

Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.

Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.

Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:

• Use whatever creamy white bean you like.
• This would be exceptional over a giant baked olive oil slicked crouton or thick toasted bread. 
• ​Wonderful as a side to pizza, fish, meats.
• This will be last post for a couple weeks. Will resume in early June.

In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation

Number of servings: 2 as a main, 4 as side

Ingredients

• ¾ cup dry sherry (or dry white wine)
• 3 garlic cloves, thinly sliced
• ½ tsp. kosher salt 
  
• ¼ tsp. crushed red pepper flakes
• 1 bunch Tuscan kale (aka Dino), ribs and stems removed, cut into 2-3 inch pieces
• 1 15.5 ounce can giant corona or cannellini beans, rinsed (Mom used a 12.7 ounce jar of corona beans named Le conserve della nonna, it's Mom's favorite brand)
• ½ cup extra virgin olive oil, plus more for serving

Directions

1. Combine sherry, garlic, salt, red pepper flakes in a large sauté pan and bring to a boil. Add kale, cover pan, and cook, stirring occasionally, until greens are wilted, about 2 minutes.
2. Mix in beans and ½ cup extra virgin olive oil and simmer, uncovered, until beans are warmed through, about 2-3 minutes.
3. To serve, spoon kale mixture and sauce into bowls. Drizzle with a little extra virgin olive oil.
4. Pet me and give scritches, you fool. [Ed. note: All right, all right!]

I worked on this all night.

Does Mom like spice? From time to time, we like things spicy in our house [Ed. note: HEY NOW], and this healthy, delicious dish is so easy to make it screams "weeknight dinner." The slightly spicy-tart sauce is a perfect foil to the sweet salmon.

And really, if you're concerned about the spice level, don't be. The original recipe below is sumptuous as is, but since the BF and I sometimes like a little more heat [Ed. note: WHAT KIND OF BLOG IS THIS THEY'RE GONNA ADD A DISCLAIMER], we'll add more Sriracha next time.

This is so easy, you could make this for a Mother's Day brunch for 20, which in fact I am doing.

Happy Mother's Day!

PS: A year ago we gave Mom lots of cavities with these offerings:

• www.moveablefeast.me/blog/caribbean-rum-bundt-cake
• www.moveablefeast.me/blog/lemon-creme-brulee-with-chambord-soaked-raspberries

Adapted from: SELF, April 2013 (Gwyneth Paltrow and Julia Turshen); Epicurious (source containing original article)
Number of servings: 4

Ingredients

• Zest and juice of ½ lime
• 2 tablespoons maple syrup
• 1 ½  teaspoons Sriracha (use full 2 teaspoons if you want more heat)
• ½ teaspoon sea salt
• 1 ¼ pound salmon fillet, skin removed
• 2 tablespoons coarsely chopped cilantro
• Optional toppings: pickled ginger

Directions

1. Preheat oven to 425 °F.
2. In a bowl, whisk lime zest, juice, maple syrup, Sriracha and salt.
3. Place salmon in a baking dish lined with foil or parchment paper. Pour mixture over top.
4. Roast until cooked through and flaky, 15 minutes. Sprinkle with cilantro and serve.