Susan Feniger’s STREET

742 N. Highland Ave. Los Angeles, Ca

323.203.0500

I had been hearing rave reviews about STREET for awhile and I finally made my way to the doors. I love tapas/shared plate style meals so I loved STREET! Their popular dish KAYA TOAST is to die for. Singapore toast, filled with coconut jam dipped in to a combo of soft egg and dark soy. OMG. It’s sweet, salty and right up my alley.

I also love the kale with shaved brussels sprouts and goat cheese.

Check out Susan Feniger’s STREET.

Dear Rachel,

First of all, thank you for being such a fan of RGK!  Means so much to me. Second, your question stood out to me because these green smoothies you are seeing everywhere really need to be talked about. No doubt, they are great for you! They clear your skin, flatten your tummy and fill you up with lots of good enzymes HOWEVER they are intended to be a meal replacement!!! These tasty treats have lots of sugar and calories. A great way to lower the sugar & calories is to opt for a fruit free version. Lemon is fine but try to skip the bananas, pears, etc. Choosing a cold pressed juice is a smarter calorie choice too, but beware of hidden sugar! xo Haylie

Hello friends! I came across this combination by accident. I needed to use up some asparagus before it went bad and I happened to have some delish proscuitto di parma in my fridge. I bought this asparagus at a farmers market and they were the big jumbo size.  Due to their size, I blanched (drop in boiling water for a few seconds, then dunk them in to a cold bath to stop the cooking process) these…but if you are working with the pin thin version you can skip that step.

These also work on the grill. So, if you are grillin and swimmin this weekend for Memorial Day these are a great appetizer!

Asparagus

Proscuitto di parma

I left amounts off of the list because it really will just depend on how many people you are serving. Plan on half a slice of proscuitto per spear.

Preheat oven to 375 degrees. Trim tough ends of the asparagus. Gently wrap proscuitto around each spear. Arrange on a cookie sheet and bake for 15 minutes. Flipping once, halfway through.

Happy Long Memorial Day weekend!

xo HD

You can never go wrong with a quesadilla. I love to layer them with eggs and bacon at breakfast time. I love to make them late night with apples and brie warmed in the middle but I really love to make them for lunch.

I made these for my boyfriend Matt, a couple weeks ago. Pretty soon, he was requesting them on a regular basis. This is our favorite combination but feel free to try different veggies.

Handful of Mozzarella, shredded

Handful of Cheddar, shredded

Corn, cut off a cobb or in a can

Red Bell Pepper

Chicken

Tortillas

In a non stick skillet, grill a small chicken breast the set aside on a cutting board. Let cool, then chop.

In same skillet, sautee corn and pepper till soft.

Finally, add the tortillas to the skillet. I like to swipe a thin layer of butter across the tortillas so they brown nicely. Layer 1st tortilla with both cheeses, chopped chicken, and veggies. Add a small amount of cheese on top so the second tortilla will stick. Once browned, flip. Voila.

1800 Sawtelle Blvd, Los Angeles

310.288.6500

Plan Check Kitchen & Bar was just introduced to me through my friend Hannah Skvarla. One day after a workout she suggested we go grab a burger. I never expected to have such a life changing lunch. We took two seats at the bar and ordered the ‘Chef’s Favorite Burger’.

Holy mother of burger god.

The burger that appeared before us was literally on another level. A brioche style bun, a medium rare patty, a slice of chedder cheese, bacon, a slice of ketchup leather, a parmesan crisp, a fried egg and a splash of hot sauce.

As you know, I love a fried egg or everything…but ketchup leather? What was that?

Turns out it’s a solidified sheet of leather that won’t “soggy” your bun. I’ll take it.

Hands down the best burger I have ever had.

What you should know:

Parking sucks at lunch time. Ride together or allow some extra time to find a meter.

and…go hungry! I promise you will want to finish the whole burger.

Enjoy!

I wish I could take credit for thinking up this culinary combination but the truth is…I can’t. I have enjoyed this style of dish many times over the years. My favorite happens to be at a restaurant right down the street from my house, Eveleigh.

Egg gribiche is a classic french dish blending mayo, mustard, hard boiled eggs, capers, cucumbers, cornichons and herbs. For an “at home” version I simplified it a bit by just using whole grain mustard, olive oil, capers and cornichons.

Think of this dish the next time you are preparing a brunch and build away!

For the Egg Gribiche

6 hardboiled eggs, sliced (buy these already hard boiled and peeled at the grocery store)

1 tsp of whole grain mustard

1 tablespoon of capers, chopped

1 tablespoon of cornichons, chopped

1 tsp of tarragon, finely chopped

Gently blend all of the above ingredients in a small bowl

For the Avocado Toast

Toast 3 slices of french bread under the broiler in the oven or in a toaster.

Mash 1 avocado in a small bowl with approx 1 teaspoon of lemon juice

Add a pinch of salt

Layer on top of the toast and sprinkle each piece with some paprika

xo

French Onion Soup has always been one of my favorite dishes. I love that ooey gooey crouton covered in melted gruyere cheese. That being said, that delicious slice of heaven on top of your soup is a big diet buster. Usually things that taste like that are, right?

Here, I revamped a traditional French Onion Soup…nixed the cheesy top, skipped the flour, added some fresh herbs and voila. You still get a bowl of vibrant broth and if you are missing the cheesy topper…a small tear of french bread never hurt anybody.

Thyme & Onion Soup

*Gluten Free

3 large onions sliced

2 cloves of garlic sliced

2 tablespoons of Earth Balance or butter

1 tablespoon of fresh thyme

2 bay leaves

1 cup of dry white wine

1 tablespoon of worcheshire

6 cups of beef broth

pinch of cayenne

1/2 tsp of sea salt

1/2 tsp of black pepper

I heart Bristol Farms stock.

When buying beef stock, check the freezer section! Some grocery stores offer an in house stock option.

Melt butter in a large pot over low heat. Add onions, garlic and herbs. Toss in butter. Cover and let simmer for 30 minutes or until onions have softened. Add wine, broth and worcheshire and bring to a boil to burn off the wine. Once boiling reduce heat and let simmer for another 20 minutes.

I also love to add French’s Crispy Onions across the top of this soup!

xo

I don’t usually post other people’s recipes here on RGK but when I found this recipe in Food&Wine Magazine last month and just had to give it a try. I love spring peas and this salad doesn’t disappoint. I love that this salad is so fresh and colorful. Plus, I simplified the original a bit by using frozen lima beans and peas!

1 cup of frozen lima beans, thawed

1 cup sweet peas, thawed

2-3 cups of lettuce, arugula, butter lettuce or baby lettuces

1 avocado

For the dressing:

1 egg yolk

3 tablespoons of buttermilk

1/2 cup of olive oil

1 garlic clove

3 tablespoons of grated parmesan

Blend all of the dressing ingredients on low in a blender for food processor

Arrange a platter and drizzle dressing across the top.

8752 W. Sunset Blvd – Los Angeles, Ca 90069

424.239.1630

To say “I love this spot” is a major understatement. Their brunch is amazing for one reason and one reason only…they serve bubble and squeak. While traveling in Europe a couple of years ago I fell in love with this style of breakfast. Shredded meat, potatoes and a fried egg. HEAVEN.

Eveleigh’s version is brilliant because it features a deep fried egg (yes with a crispy batter) sauteed kale, potatoes and a heaping portion of shredded brisket.

I usually enjoy it with a spicy cayenne, lemon and ginger shot called “the wake up”

What you need to know:

Eveleigh prides itself on being as natural as possible. So when I go, I usually throw a couple stevia packets in my purse. I drink iced black coffee… (regular sugar never melts all the way).

I have also brought along a bottle of hot sauce for the bubble and squeak. Hey…ya can’t take the texas out of the girl.

Wow! It feels so good to be posting again on RGK! So much has been going on over here. I am putting the final touches of the first RGK cookbook and it will be available October 15th. Almost exactly 1 year ago I began collecting the recipes that I thought belonged in the book and now, as October 15th quickly approaches, I have to pinch myself. Thank you for your support!

Mini Turkey Meatballs

*Gluten Free

These are perfect bite sized appetizers. I love how simple these are, plus I am always more inclined to try an appetizer on a toothpick. Less mess, small bite…what could be better?

1 lb of ground turkey

1/2 cup of finely chopped carrots

1/2 cup finely chopped celery

1/2 cup of finely chopped onion

2 cloves of garlic, finely chopped

1/2 cup grated pecorino cheese

1/2 cup of grated parmesan cheese

1/2 cup of gluten free breadcrumbs

1 large egg

1/2 teaspoon of sea salt

1/2 teaspoon of black pepper

Preheat oven to 375 degrees. Coat hands with a thin layer of olive oil. Using your hands blend all of the above ingredients. Roll a silverdollar sized amount of turkey meat in to a ball and place of a greased oven safe tray. Try to keep the turkey meatballs all the same size. Bake in the oven for 12 minutes. Bake longer depending on the size of each meatball.

I served these with some leftover lemon garlic aioli sauce but a warm bowl of spicy tomato sauce if great…or even ketchup.

xo