We brought the best of the summer season and created some unique and fun bites and cocktails as well as a hands-on tortilla cooking class to share with our lovely guests...Read More
We love that there are markets everywhere almost everyday in the city!
Check out some of our favorites here!
Take us back to this magical night....
Spring is upon us, but we wanted to take you guys down memory lane to our first event to kick-off our new project next season! Salt and Cinnamon collaborated with the talented Chef Eddie Aguilera to celebrate the Autumn Harvest on his rooftop by candle light. We set the table for twelve lovely guests overlooking a beautiful coastal city with salt sea breeze filling the air at first. As the food was cooking, notes of cinnamon, nutmeg and garlic floated out the kitchen window and to our eagerly awaiting guests...we'll let the pictures beautifully captured by Roxy Rodriguez tell the rest of the story...Read More
We wanted to make a simple, hearty, and relatively healthy breakfast that would be easy to serve up to your friends and family on any weekend because...well...your friends and family are awesome and you should make them something. So why not a....frittata?
"Whoa, whoaaa - A 'Fri-wha-what'? What's that?"Read More
What's cooking today? A Parmesan, Mushroom and Kale Risotto is coming right up...in like....20 mins...maybe 25 mins because of that slow stir. It's a simple, easy, relaxing and cozy (and one of the most romantic) dinners out there.
We usually make this when it is chilly outside, and we have no idea what to make. We just open up the pantry doors, see arborio rice, and it's all over. The decision has been made. Risotto it is.Read More
Craving cereal for breakfast...but it's cold outside....so want something warm...but not oatmeal. So...try a hot quinoa cereal! You can make it with whatever toppings you like or whatever you have at home. Decided to make an Apple Cinnamon flavor. Great for something different for breakfast or a post workout snack. AND this is protein-rich, gluten and dairy-free and easily vegan by subbing the honey. Say whhaaaaaa?....Read More
Let's Get A Little Rustic...
...and fall into spring with a Thyme Lentil and Kale Soup paired with a Strawberry Feta Spring Salad and Homemade Banana Bread. Throw in some crusty, artisan bread. It's all good.
It's a little bit of an odd pair at first glance, but transitioning from fall to spring led to this hearty soup with a light, refreshing salad and a lovely banana bread family recipe (gluten-free with oat flour). We utilized what we had picked up at the market and had in the test kitchen to come up with this recipe to make this relatively inexpensive meal that lasted us a couple of days. Probably a really good winter idea! And the great thing about soups as we have started to experiment with them...is that you don't really need a recipe..BUT we'll guide you to getting started and what we did at least!
The flavor notes of this soup started with sauteed onions, garlic, celery and carrots. And we just kept building on the flavor with tomato paste and later a low-sodium vegetable broth. We had some fresh thyme cut left, and decided that would be our primary herb for the soup which soon paired with half a lemon, two bay leaves, oregano freshly cracked black and red pepper to later cumin and/or chili powder(some of which are composed of cumin and oregano already!) which added a more Mediterranean and Indian taste. We topped it off with some fresh avocados, feta and more cracked pepper.
The salad was quite simple as well with a mix of baby spinach, green and red lettuces, red swiss chard, arugula and frisee topped with strawberries and freshly crumbled feta, and tossed in a minty lemongrass + fig vinaigrette that we are still mastering! We got the lemongrass mint vinegar from 41 OLIVE (highly recommend checking them out!) that we are kind of in love with - especially because of its unique, minty, cool aftertaste. Ahhh....
Anyways, here's the 411...guidelines at least:
Thyme Lentil and Kale Soup
(If memory serves us correctly...)
1 cup - lentils
2-3 stalks of kale - chopped ( you can always add more)
7 cups - Broth/stock of choice ( we used low-sodium vegetable broth)
2 tbsp - tomato paste ( or to taste)
1 diced onion
3-5 minced cloves of garlic
1 finely diced carrot
1/2-1 finely diced stalk of celery
1/2 lemon (juice+ rind)
1/2-1 tomato (diced or halves)
2-3 sprigs of fresh thyme
2 bay leaves
~ 2 tsp cumin, oregano, chili powder ( season to your taste buds - we added probably close to 2.5 tsp or more of cumin )
olive oil, salt, fresh cracked black pepper and crushed red pepper
Optional: 3 slices of avocado, feta cheese crumble ( we like getting the block of feta and crumbling it as we go) to garnish
Once everything is prepped, heat up a decent pour of olive oil (we'll say about 3-4 tbsp) in a med.-large soup pot and saute your onions and garlic first until they start to become translucent. Add your carrots and celery next and a pinch of salt and cook until soft (~4 minutes we'll say). Lower heat a tad and stir in your tomato paste and let sit for maybe...2-3 minutes. Pour the stock and add the rest of the ingredients except the cumin and chili powder ( you can always add whatever else you would like to your soup here too!) and let simmer for about 45 minutes ( you can leave it longer, the flavor and texture will change. If you want a thicker soup, you can leave it longer. If you want a smoother soup, you can always puree it after). Season to taste with the cumin, salt and pepper. Discard thyme sprigs, bay leaves and lemon rind( or keep the rind if you want it more citrus-y) when done. Ta-da! Done (and you had a 45 minute break!).
The biggest thing here is just prepping everything before hand, but once that's done with, it's pretty easy-going from then on.
Well, happy prepping and simmering!
Salt and Cinnamon
A comfort food classic.
Those rainy days. Cold days. Cuddle days. Movie nights. Creative spark of madness times.
All you want is a good ol' bowl of warm tomato soup and 'grilled' cheese sandwich...Read More
We baked. We delivered. You ate them. You loved them. And you were wired...all night long. Success...Read More
Every year, we pick out a sugar pie pumpkin to make a new pumpkin recipe every year. This year, we decided to make a moist pumpkin cake inspired by Food 52's recipe post by Sarah Jampel with an adapted version of "Mom's" special and super easy cream cheese frosting. This recipe is intended for a 9-inch cake, but we decided to create mini bunt cakes and cupcakes...Read More
A healthy snack on-the-go that you can give yourself a pat on the back for.
Home made granola really blew our minds on how easy, simple, versatile and delicious it was( and relatively inexpensive)! And high in fiber...Read More
Strawberries. Chocolate. Cupcakes.
Whatever you think of this day, we just love making sweet things for people. These are simple things we did this Valentine's Day that can easily be made throughout the year...after all....we do not need just one day to let people know they are special...