Pasta With Quick Kale Sauce

Pasta With Quick Kale Sauce. I’m in love with this quick and easy no-frill pasta dish. It has Kale in it which has numerous health benefits and happens to be pretty darn tasty. Check out my cookbook for “The Seasoned Life” for a quick “Kale Chip” recipe that is sure to be a favorite. And for those of you that are scared of anything green. Give it a try! It turns out to be a smooth and silky sauce that pairs perfectly with pasta. Share your favorite way to eat kale in the comments below.



Pasta With Quick Kale Sauce

Pasta With Quick Kale Sauce

12 ounces favorite pasta (I used orecchiette pasta)
1/2 white onion, roughly chopped.
1/2 cup basil leaves, roughly chopped.
2-3 garlic cloves
1/2 cup olive oil
Two tablespoons lemon juice
1/4 cup walnuts or pine nuts
2-3 cups fresh kale, ribs and stems removed.
3/4 cup parmesan cheese
Salt and pepper to taste (I used about a teaspoon each)


Cook your pasta according to the package directions.

Remove the pasta from the boiling water and set aside. Add your chopped kale to the water and quickly blanch for 1-2 minutes and remove.

In a blender or food processor add blanched kale, garlic, onion, parmesan, lemon, and nuts. Stream in olive oil and puree until smooth.

Add kale sauce to your cooked pasta and toss to coat! Serve immediately!

Fig And Orange Glazed Salmon Fillets

Fig and Orange Glazed Salmon Fillets. Hey everyone! Now I’m always on the hunt for a new and exciting approach to cooking salmon. And this dish is so darn flavorful and pairs one of my favorite proteins with FIGS! I’m a colossal fig lover, naturally, since I live in California where most of the nation’s fresh figs are grown. Their subtly sweet creamy and seedy texture makes them great for both sweet and savory dishes. And the combination of sticky figs and orange is a winner in this recipe. This glaze is a great sauce that adds the perfect amount of tang and sweetness to the salmon. Are any of you fig lovers? Share in the comments below.



Xo- Ayesha

Fig and Orange Glazed Salmon Fillets


Fig and Orange Glazed Salmon Fillets


12-16 ounce salmon fillet, cut into four pieces.
Coarse salt and black pepper

Orange Fig Sauce:

One cup California figs, stems removed and halved.
Two tablespoons olive oil
1/2 cup orange juice
Three tablespoons balsamic vinegar
Two tablespoons honey
Two tablespoons dijon mustard
1/4 teaspoon salt
One tablespoon chopped fresh mint

Preheat the oven to 450 degrees F.

Cut stems from figs and cut into quarters. Place figs, orange juice, balsamic, and mint in a small pot. Bring to a boil and allow the sauce to reduce about 15-20 minutes. Once your figs have reduced and softened remove from heat.

In a blender add in hot fig mixture along with honey, dijon, and salt. Stream in olive oil and pulse until well combined. It will be thick! But will melt wonderfully over the hot fish.

Place salmon, skin side down on a lined baking sheet. Brush with glaze and cook through until flaky, about 12 to 15 minutes. You can brush salmon with remaining sauce if desired and serve with steamed rice.

Shishito Pepper And Garlic Sauce

Shishito Pepper And Garlic Aioli. Shishito peppers are not only a delicious finger food but extremely easy to prepare. They are abundant at most farmers markets in the summertime. And If I see them on the menu at any restaurant, I order them. They are Normally just sautéed in a pan until blistered and seasoned lightly with salt. We have a running joke that I somehow always find the only hot one in the bunch. But Typically they are very mild and smoky in flavor. Here I use them in a sauce that is the perfect condiment for your next back yard cookout or sandwich. I topped a perfectly cooked charleston crab cake with this sauce, and it was phenomenal. But you can really use it on anything. And I strongly feel like my sauce would have turned out greener in the pictures below if I hadn’t “sampled” so many of the shishito peppers before blending the sauce. I couldn’t help myself! Let me know what you think in the comments below.


Xo- Ayesha


Shishito Pepper And Garlic Sauce

Shishito Pepper And Garlic Sauce

1-pint shishito peppers rinsed and dry.
One tablespoon olive oil
1 cup good mayonnaise
3-4 garlic cloves, whole. (Use all four if you’re a garlic lover.)
Two tablespoons lemon juice
Salt and pepper to taste. (I used ground rainbow peppercorns)


Heat olive oil over medium-high heat in a large skillet until hot. Add peppers and cook until blistered and charred — about 5-10 minutes. Just watch them as this process can vary in time. About halfway through I like to add in the whole garlic cloves to give them some color but that’s up to you. Remove from heat and allow to cool slightly. Remove stem tops with a knife.

In a large blender or food processor add blistered peppers, garlic, mayo, lemon, salt, and pepper. Pulse until well combined. Serve immediately.

Fluffy Ricotta Pancakes With Strawberry Sauce

Fluffy Ricotta Pancakes With Strawberry Sauce. Let’s flashback this weekend with these fluffy melt in your mouth clouds of greatness that is smothered with maple syrup and in my household some form of fruit sauce. These “Fluffy Ricotta Pancakes With Strawberry Sauce” are irresistible and surprising. Now when I think ricotta cheese I definitely don’t think of pancakes. But try it and I promise to change your mind. And the strawberry sauce is simple and tasty and the perfect partner for this dish. You can always substitute others fruits instead of strawberries. I just happened to have a bunch on hand. My “Raspberry Sauce” in my book “The Seasoned Life” would also be perfect with this dish! Share your favorite pancake toppings in the comments below.

Xo- Ayesha

Fluffy Ricotta Pancakes With Strawberry Sauce

1 cup ricotta cheese
3/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice, fresh.
One cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons dark brown sugar (You can substitute white sugar.)
2-3 tablespoons butter for frying

Whisk together flour, baking powder, salt and brown sugar in a large bowl.

In a separate bowl add ricotta, buttermilk, eggs, vanilla and lemon juice and combine well.

Carefully add the dry to the wet ingredients until combined. Don’t over mix the batter. It should be slightly lumpy. And set aside.

Heat a large griddle or cast iron skillet over medium-low heat and add a tablespoon of butter. (Use about one tablespoon butter for each batch of pancakes you make.)

Scoop pancake batter onto the hot pan. (I use a 1/4 measuring cup to get the same sized pancakes every time.)

Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.

Serve ricotta pancakes warm and top with strawberry sauce and a little or a lot (no judgment here) of maple syrup!

Strawberry sauce

1 1/2 cups strawberries, chopped.
One tablespoon brown sugar
One tablespoon agave nectar
1/2 tablespoon lemon juice
Pinch of salt

To make the sauce place chopped strawberries, sugar, and agave into a small saucepan. Coat well and add water. Bring to a boil over medium-high heat. Lower heat and stir until slightly thickened, about 10 minutes.

Allow to cool and serve with pancakes!

Salmon Sliders With Dill Yogurt Sauce

Salmon Sliders With Dill Yogurt Sauce. So excited to share some super delicious, crowd-pleasing and gameday approved recipes this week. Let’s start it off with my salmon sliders. A small bite that will appease even the pickiest eaters and give a meat-free option for some of your guests. The Superbowl is approaching. And while I’m not a huge football fan, I am a football food fanatic! Bring on the pizza, wings, yummy dips, nachos and of course sliders! Perfect for your upcoming Super Bowl party or any gathering. This delightful salmon slider is slathered with a delicious dill yogurt sauce on a brioche bun that is sure to be a hit. I think that having a fish and veggie option is a must at any gathering. What are your Super Bowl food staples? Share in the comments below. And be on the lookout for the rest of my game day recipes throughout the week!


Xo Ayesha


Salmon Sliders With Dill Yogurt Sauce


Salmon Sliders With Dill Yogurt Sauce

2- 6-8 ounce salmon fillets

Two tablespoons olive oil

Salt and black pepper, to taste.

Four brioche slider buns, for serving

Romaine lettuce, for serving.


Preheat oven to 400 degrees.

Line a shallow baking pan or baking sheet with parchment paper. Place salmon skin side down on the baking sheet. Drizzle olive oil over the top of the salmon and season with salt and pepper to taste.


Bake for 10-12 minutes or until salmon flakes easily with a fork. Allow cooling slightly before cutting into halves.


Place your sliced brioche buns (Toast them slightly. It makes all the difference.) on a cutting board or large plate. Spread a good amount of sauce on both the tops and bottoms of the buns. Place a piece of salmon on the bun and top with desired toppings!


Dill Yogurt Sauce

One cup greek yogurt

1 1/2 tablespoons fresh dill, finely minced.

One tablespoon dijon mustard

1/2 teaspoon black pepper

1/2 teaspoon salt

One clove garlic, minced.

One teaspoon lemon juice

1/2 teaspoon lemon zest


Place all of your ingredients in a small bowl and combine well. Refrigerate and chill until ready to use. (Make-ahead. The longer it sits, the better!)

Parsley-Mint Sauce!!!

This sauce is seriously delicious. My mouth is watering as I type away. It’s green, fresh, delicious, healthy  and simple. You can pair this sauce with pretty much any type of meat or seafood you like. It adds an instant burst of flavor to any meal. My family LOVES this sauce! Last night I paired the sauce with macadamia crusted tilapia, sautéed corn and skillet potatoes. It was super yummy (I’ll post the tilapia recipe at a later date).This is also something you can make ahead and always have on hand in the refrigerator or freezer. Enjoy!


1 1/2 cup fresh parsley

Handful of fresh mint

2 chopped scallions

4 cloves garlic

juice of 1 lemon

3 tablespoons of honey (give or take)

pinch of salt

1/2 cup olive oil

1/4 water or white wine 😉

***Literally throw all of these ingredients into a blender and pulse until its a creamy sauce. Delish! ***

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