Food + Family + Friends

Christina Shoup

Curry-Spiced Chickpea Burgers with Yogurt Sauce

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This is one of those recipes that use pantry staples as well as fresh ingredients that I almost always have on hand. It’s adapted from an old Martha Stewart recipe from 10 years ago but my version has more flavor, easily swaps grains, and adds healthy tahini to bind it all together. To make it quicker to prepare, I often use precooked grains such as frozen rice or pre-packaged cooked quinoa and rice blend. I prefer the stronger flavor of cilantro, but I’ve also used parsley with success.

In addition to the suggested toppings, I often like to round out the meal with one of my favorite side dishes, Spiced Cauliflower with Dates and Pine Nuts, a simple recipe found on my blog. As delicious as that dish is, quickly steamed broccoli is a fantastic idea, too. Whatever you do, make sure you include the yogurt sauce and have a spicy sauce option such as Sriracha or Gochujang to drizzle.

I hope this healthy, easy to prepare recipe makes its way into your dinner rotation soon.

Cheers,

Christina

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Curry-Spiced Chickpea Burgers with Yogurt Sauce

These vegetarian burgers are delicious with the spiced yogurt sauce, a dollop of hummus and a drizzle of Sriracha sauce over a bed of arugula. These can also be a delicious portable meal by stuffing the burger and all the fixings into flatbread or a pita pocket and served at room temperature.

Course Main Course, vegetarian
Keyword curry spiced burger
Author Christina Shoup

Ingredients

Yogurt Sauce

  • 1 cup plain, whole milk Greek yogurt
  • 1 tsp curry powder
  • 1 lime zested, half of the lime juiced
  • ½ tsp kosher salt

Burgers

  • 1½ cup cooked rice, quinoa or blend I like to use precooked Seeds of Change Organic Quinoa & Brown Rice with Garlic
  • 2 15.5 ounce cans garbanzo beans, rinsed and drained
  • ½ cup chopped scallions
  • ¼ chopped cilantro
  • ½ cup shredded carrots
  • 1 tbsp minced jalapeño pepper
  • 2 tbsp tahini
  • 1 tbsp curry powder
  • kosher salt
  • olive oil

Instructions

  1. In a small bowl, combine ingredients for the yogurt sauce and set aside while you prepare the burgers.

  2. In a food processor, add garbanzo beans, scallions, cilantro, carrots, jalapeño pepper and tahini and pulse until a chunky mixture forms. Transfer mixture to a large mixing bowl. Add ⅓ cup of the yogurt sauce, rice or quinoa, curry powder and 1 tsp kosher salt to the mixture and combine.

  3. Using a ⅓ cup, scoop and form burgers. If time allows, chill the burgers for 30 minutes before cooking. It's not necessary but can make it easier to flip while cooking. You can also freeze the burgers at this point. Just thaw when ready to use.

  4. To cook, heat a nonstick skillet over medium and coat the bottom of the pan with a thin layer of olive oil. When the oil is hot but not smoking, add the burgers and cook until each side is lightly golden, about 4-5 minutes per side. Transfer burgers to a paper towel lined baking sheet and sprinkle with kosher salt. Serve with yogurt sauce.

    Makes about 8-10 burgers

Pumpkin Flax Protein Smoothie

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I love a good fall morning and a cozy beverage, and I absolutely love seasonal ingredients, but pumpkin only being highlighted a few months a year seems like a missed opportunity – especially since canned pumpkin is widely available year-round and a nutritional powerhouse.

All things pumpkin are so profitable for companies like Starbucks and Trader Joe’s that I’m sure they would agree with me that pumpkin should be used year-round. This year, Starbucks brought back the Pumpkin Spice Latte on August 30. August!! Yes, while some were still on summer vacation, tomatoes are overflowing at the farmer’s market and heat waves were in full force, Starbucks was likely making the stores a little extra chilly and pumping out scents of cinnamon, cloves and allspice – all in the name of the Pumpkin Spice season vibe.

Now, let’s not be confused with the pumpkin hype including actual pumpkin in most products. Pumpkin scent or flavor is usually just a combination of spices and sugar – a lot of sugar. If you’ve tried pure canned pumpkin puree you know there’s nothing spiced or sweet about it. Adding pure pumpkin to sweet or savory dishes is such a smart move. By doing this you’re adding a good dose of vitamins A, C and E to support your immune system, fiber to keep you fuller longer, and potassium for heart health.

Don’t get me wrong – my family and I will enjoy pumpkin pancakes, muffins (a delicious harvest muffin recipe with pumpkin coming soon!) and lattes this fall – but they will include real pumpkin puree. And one of my favorite pumpkin dishes this time of the year is actually a savory dish that I learned in culinary school – pumpkin curry. But as a daily smoothie drinker, and as a lover of seasonal ingredients, it seems like a no brainer to add pumpkin to my smoothies during the fall months, but I’m going to go crazy and add pumpkin to my smoothies even when the pumpkin things have been packed up for the season. Join me!

Cheers,

Christina

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Pumpkin Flax Protein Smoothie

This creamy, fiber and protein filled smoothie is a fun addition to the smoothie rotation. Pure pumpkin puree is a nutrient-dense, immune boosting ingredient that is begging to be included in your diet year-round.

Course Smoothie
Keyword protein smoothie, pumpkin
Servings 1 serving
Author Christina Shoup

Ingredients

  • 1 cup unsweetened almond milk
  • 1 scoop vanilla protein powder Be Well By Kelly is my favorite
  • 3 tbsp pure pumpkin puree
  • 2 tbsp almond butter
  • 2 tbsp flaxseed meal
  • 1 tbsp chia seeds
  • 1 tsp pumpkin spice
  • ¼ tsp cinnamon I like Ceylon cinnamon
  • ½ frozen banana
  • 5-6 ice cubes

Roasted Grass-Fed Meatballs

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Meatballs are a good idea no matter the season. They are quick to make, freezer friendly, and make great leftovers. I keep several pounds of local omega-3 rich grass-fed ground beef in my garage freezer at all times. It’s a staple for weeknight meals including these meatballs as well as quick tacos, skillet meals and salads. It’s my favorite “fast food” and one that keeps my family fed and nourished.

I’ve finally landed on a meatball recipe that I have been playing with for quite awhile and I’m happy to share it with you. It’s a few different recipes and techniques put together that I think make the most flavorful, tender meatballs. A few key components to this recipe that make it work great – sauteing the onion, garlic and seasonings along with toasting the panko produces much more flavor than raw onions, garlic and soaked bread. The addition of ricotta as well as a light hand while mixing makes a light and tender meatball. The addition of an acid as well as umami rich Worcestershire sauce are unique additions that one of our local restaurants uses. Finally, a cooking technique I learned that doesn’t involve getting my stove all messy from browning meatballs in oil – cooking the meatballs in muffin tins. The rendered fat essentially bastes the meatball to keep it from drying out while the top gets nice and browned.  

I hope you get a chance to make this recipe – it makes 24 meatballs and can be easily cut in half, but with them being so freezer friendly, save some for later or share some with a friend!

Cheers,

Christina

Toasting the breadcrumbs along with the onions, garlic and spices adds tons of flavor
Spring loaded scoop makes similar sized meatballs that cook evenly
Brush with olive oil to help brown the meatballs
Browned meatballs get a quick bath in warm marinara sauce – my favorite is Rao’s Marinara
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Roasted Grass-Fed Meatballs

Meatballs are a great make ahead dish and this is my go-to recipe. Taking a few minutes to saute the onions, garlic and panko makes for a flavorful, well seasoned meatball. Perfect next to a side of pasta and broccoli but equally tasty stuffed into toasted garlic bread with melted mozzarella cheese.

Servings 24 meatballs
Author Christina Shoup

Ingredients

  • 2 tbsp extra virgin olive oil
  • ½ cup red onion, minced
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 tsp Italian seasoning
  • ½ tsp red pepper flakes
  • 1 cup panko bread crumbs
  • 2 lbs grass-fed ground beef
  • ¾ cup whole milk ricotta
  • 3 eggs, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • ¼ cup minced fresh parsley
  • ¼ cup minced fresh basil
  • ½ cup freshly grated parmigiano reggiano
  • 2 tbsp extra virgin olive oil, for brushing
  • For serving: Chopped parsley, marinara sauce, grated parmigiano reggiano

Instructions

  1. Preheat oven to 375°.

  2. Heat the olive oil in medium skillet over medium-low heat. Add red onions, salt and pepper and saute until tender. Add garlic, Italian seasoning, and red pepper flakes and saute for 1 minute. Add panko and cook until slightly golden. Remove from heat and let cool.

  3. In a large mixing bowl, add the ground beef, ricotta, eggs, Worcestershire sauce, apple cider vinegar, parsley, basil and cheese. Using clean hands, thoroughly mix the ingredients. Add the cooled panko mixture and incorporate all the ingredients – do not overmix.

  4. To cook meatballs, use a spring loaded scoop to form a round a little larger than a golf ball, about 2 ounces. Place in a greased muffin tin and brush with olive oil and bake about 30 minutes. Meatballs are finished when they have an evenly browned surface and the internal temperature has reached about 150°.

  5. To serve: Transfer meatballs to a pan of warm marinara sauce and simmer for a few minutes. Top with parsley and grated parmigiano reggiano.

Recipe Notes

To freeze meatballs: place raw meatballs on a small sheet pan and once frozen, transfer to a zip top freezer bag.  Meatballs can be cooked from frozen but will take a little longer.  

Cottage Cheese and Tomato Toast

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I’m not always ahead of the curve, but aside from my daily smoothies, there are two things I’ve been doing since the late 80’s and 90’s that have been very popular in the 2000’s – adding extra salt to my chocolate chip cookies and making loaded toast.

Salted cookies aren’t going anywhere and neither is loaded toast. Avocado toast is still a menu and household favorite, nut butters with chia and banana will always be a healthy way to start or end the day, but cottage cheese toast with in-season tomatoes is definitely a winner and has been since I was about 10 years old. I’m pretty sure I topped it with a staple seasoning we always had in our house growing up – Santa Maria’s Barbeque Seasoning. Today, I join many other Trader Joe’s devotees in being a big fan of the Everything but the Bagel Seasoning – especially on tomatoes.

I’m writing this at the end of September and I’m still able to find glorious dry-farmed early girl tomatoes at my Bay Area farmer’s market and local fine foods store. I will buy them by the pounds until I no longer see them and all things pumpkin have taken over.  

Since my goal with nearly all meals and snacks is to have a good dose of protein, fat and fiber, this cottage cheese and tomato toast meets all those requirements nicely!  And it’s a lovely way to say goodbye to the last warm days that have given way to chilly mornings and evenings and crazy busy fall schedules.  

Cheers,

Christina

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Cottage Cheese and Tomato Toast

This is a lovely high protein snack with some healthy fat and fiber! Good quality bread, cottage and beautiful summer tomatoes make this a quick and easy snack. Two slices of this loaded toast and a handful of berries makes a satisfying lunch.

Course Snack, vegetarian
Keyword cottage cheese, toast, tomato
Servings 1 slice

Ingredients

  • 1 slice Ezekiel sprouted grain bread, or any good quality bread
  • extra virgin olive oil
  • ¼ cup cottage cheese I like Good Culture brand
  • 1 small ripe tomato, sliced
  • Seasonings: Everything but the Bagel and Aleppo Pepper
  • 2 basil leaves, torn or roughly chopped

Instructions

  1. Toast a slice of bread. Drizzle the toast with olive oil and cover with a layer of cottage cheese. Add sliced tomatoes and season with salt and pepper. Top tomatoes with a sprinkling of Everything but the Bagel Seasoning, Aleppo Pepper and basil leaves.

Chia Seed Pudding

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Hi Family and Friends! It’s been a little bit since I’ve posted any recipes and I hope this finds you all doing well and enjoying the beginning of summer.   The spring was a doozy in my household… busy kids, busy schedules, as well as Covid hitting our house in waves and kinda messing up all kinds of plans.  It’s such a strange virus, affecting people so differently – it hit yours truly pretty hard and took me more than a month to feel like myself again.  I can happily say I’m feeling 100% again and recently have been able to increase the intensity of my workouts a bit, making up for all that idle time, I suppose.  There’s nothing like feeling badly to make you appreciate feeling good!

While I was under the weather, I spent a good amount of time reading.  Not surprisingly, I was reading about food.  Stanley Tucci’s book Taste: My Life Through Food was given to me by a dear friend and remains one of my most favorite reads in a very long time.  I loved reading about his love of food and feeding others and it certainly got me excited about the idea of traveling again!  Another good read was David Lebovitz’s The Sweet Life in Paris.  I must have been feeling better when I read this book because there are too many dog-eared pages to count all the recipes I’d like to try.  Currently, I’m reading Ruth Reichl’s Memoir, Save Me the Plums. It’s a good read so far, but more about the behind the scenes of Gourmet magazine and not nearly as mouth watering as the two previous books I read.  

Mostly recently I’ve been working on my upcoming Kids Summer Cooking Camp.  I’ve got a small group of local kiddos coming next week for a 4 day cooking camp – each day has a different theme and I’m excited to get in the kitchen teaching again! 

The most exciting news is that last week our family returned from celebrating my husband’s 50th birthday on the beautiful island of Kauai.  It’s our favorite island by far and we always consider it a treat to go back.  As my husband noted, so little changes each time we visit and it’s kind of comforting to find the same ice cream/shave ice and poke shops year after year. 

There was one particular dish I had that made me recreate it less than 24 hours after we arrived home.  In Poipu Beach there is a coffee hut/breakfast place called Little Fish Coffee.  It’s the little yellow building on Poipu Rd. with the looong line the minute it opens.  I am not one for long lines, especially in the morning, but it was my husband’s birthday and we needed some good fuel before our hike in Waimea Canyon. Despite the long wait and the high prices, we all enjoyed our breakfast – I loved mine! Iced matcha latte with almond milk and chia seed pudding with fresh mango, kiwi, banana, and homemade granola – delicious. 

Chia seeds are one of my top favorite ingredients and I eat them every single day.  Chia in a smoothie, sprinkled on toast with almond butter or fairly regularly in a chia seed pudding.  I usually just eat the pudding plain but with the fruit, granola and coconut it’s a delicious, satisfying meal that keeps me full for hours and one I’ve enjoyed on the regular since we arrived back home.

We’ve got some adventures planned this summer and I have no doubt the food inspiration will be on overdrive – I hope to share some of those inspired recipes soon!

Cheers,

Christina

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Chia Seed Pudding

Chia pudding wears many hats – a satisfying breakfast food, snack or even dessert. It's filling, but in a healthy, feel good kind of way. Inspired by a recent Hawaiian vacation, toppings often include my House Granola, any seasonal fruit and toasted coconut. Sometimes I just squeeze some fresh lemon and simply top with berries or peeled mandarin oranges. Individual containers portioned out make for an easy grab and go treat to enjoy all week.

Course Breakfast, Dessert, Snack
Keyword chia seeds, pudding
Servings 5 servings
Author Christina Shoup

Ingredients

  • 1 ½ cups almond milk I also like unsweetened Macadamia milk
  • 1 cup full fat coconut milk
  • 2 tsp pure maple syrup
  • 1 tsp vanilla extract
  • pinch sea salt
  • ½ cup chia seeds
  • Toppings- fresh fruit, granola, toasted coconut, lemon juice

Instructions

  1. In a medium bowl, add both milks, maple syrup, vanilla and salt. Add chia seeds and whisk to combine.

  2. Let sit a minute or two and then whisk again to thoroughly incorporate liquid and chia seeds and to avoid any lumps. Repeat, if needed.

  3. Divide pudding into 5-6 containers with lids and refrigerate for a few hours.

Ground Pork Skillet with Maitake Mushrooms, Cabbage and Cashews

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This tasty skillet recipe is a new family favorite. I fear the name of the recipe may not get your taste buds buzzing, but trust me, it’s a delicious warm bowl that hits all the categories – protein, fat and fiber with some serious umami. It’s healthy, balanced and the perfect answer to that take out craving we all get from time to time.  I cannot stomach the refined oils that are often used in take out and get headaches from the MSG, so take out is rarely an option for me. Plus, dishes like these allow you to add so many healthy ingredients to the dish that don’t look a whole lot different than the take out option. My kids ate this with no knowledge or detection of mushrooms at all.  I certainly wasn’t hiding this nutritious ingredient, but if they took one look at the maitake mushrooms there’s a good chance they’d hesitate trying this dish.  Those are some funky looking mushrooms!  One of my kids even commented how much he liked the cabbage – just like the cabbage in the chow mein take out dish he likes so much.  Nutritionally speaking, this dish is worlds away from any take out variety. 

While I enjoyed this dish over a big pile of arugula (my favorite green!) that slowly wilted as I ate, my kids ate this sans extra greens.  Seeing as though there’s a ton of wilted cabbage for added fiber in this dish, it’s a great stand alone meal and everyone wins.  Don’t forget your favorite hot sauce – it makes the dish!

Cheers,

Christina

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Ground Pork Skillet with Mushrooms, Cabbage and Cashews

This quick and satisfying skillet can be thrown together in well under 30 minutes and it's a hit with my family. A high quality ground protein, fiber and healthy fat mixture served on top of a pile of arugula is the perfect quick and healthy meal. I like a generous drizzle of gochuchang sauce or sriracha as well as an extra sprinkling of cilantro.

Course Main Course
Keyword cashew, mushroom, pork, skillet
Servings 4 servings
Author Christina Shoup

Ingredients

  • 1 tbsp avocado oil
  • 1 onion, chopped
  • kosher salt and freshly ground black pepper
  • 4 oz maitake mushrooms, chopped, including stem shiitake or crimini mushrooms are great options
  • 1 lb ground pork chicken or dark turkey will work great, too
  • ½ inch knob of ginger, minced
  • 2 cloves garlic, minced
  • 2 tsp reduced sodium soy sauce, add more to taste for a gluten free option- use coconut aminos, to taste
  • ¼ cup raw cashews
  • ½ head cabbage, shredded
  • handful of chopped cilantro
  • arugula

Instructions

  1. In a large skillet, heat over medium and add avocado oil. Add onion and a pinch of kosher salt and ground pepper. Saute until golden and translucent.

  2. Add mushrooms and continue cooking until mushrooms are golden.

  3. Add ground pork, breaking up as it cooks. Be sure to cook until no longer pink, and then another 4-5 minutes. This additional time allows the protein to caramelize and add great flavor.

  4. Add garlic and ginger and cook until fragrant. Add liquid aminos or soy sauce. Continue stirring to combine flavors.

  5. Make a well in the center and add the raw cashews. Allow them to toast briefly and toss to combine.

  6. Add shredded cabbage, stir to combine and cook until cabbage is wilted.

  7. Add chopped cilantro and taste for seasoning. Serve pork mixture on top of a bed of arugula and drizzle desired sauce on top.

Recipe Notes

*To make this dish quicker than quick, Trader Joe’s is a good place for packaged shredded cabbage and even chopped onion.  My favorite items to keep on hand for a quick dish are their frozen cubes of ginger and garlic.  You can use 2 cubes of each to replace the fresh garlic and ginger in this recipe.  With these quick shortcuts, this dish can be on the table in no time at all.  

Layered Mediterranean Dip

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Who doesn’t love a layered dip? I’m 100% certain that saying the words “7 layer dip” is assumed to be of the Tex Mex variety – a legit, scoopable, sharable dip that is always a hit at any gathering.  In fact, I’ve served and enjoyed that dish many times over the years.  Makes a tasty leftover the next day, too! 

However, this Mediterranean version is by far my favorite and has been for years now. It’s a healthy option with great texture and just beautiful to look at.  It, too, is legit, scoopable and shareable – and it has 10 layers if you’re counting. It’s easily adaptable and I’ve changed the layers over the years based on what I have on hand, or forgot at the store. With this flavor and texture combination, you cannot go wrong.

A tip from personal experience – when not feeding a crowd, a shallow rimmed pasta bowl is a perfect vessel for these ingredients piled on top of each other. No precise spreading necessary or even sharing! It’s a dip that is balanced enough to call a meal.  If you’re on the go, throw some or all of these ingredients into a lavash flatbread, maybe throw in some roasted chicken, roll it up and take it with you.  Endless possibilities.  

I hope you enjoy sharing this layered dip with your friends and family.

Cheers, 

Christina

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Layered Mediterranean Dip

This is one of my top 5 favorite appetizer dishes! It's always a hit with my family and friends and a welcome addition to any gathering. It's a beautiful, flavorful, healthy option for your Super Bowl spread, book club group or contribution to a potluck. 

Course Appetizer
Keyword dip, mediterranean
Servings 12 servings
Author Christina Shoup

Ingredients

  • 2 cups hummus
  • 1 cup cilantro pesto
  • ½ cup Persian cucumbers (or English cucumber, seeded) chopped
  • ½ cup red onion chopped
  • ½ cup Kalamata olives pitted, chopped
  • ½ cup grape tomatoes chopped
  • ½ cup mild pepperoncini slices chopped
  • ¼ cup crumbled feta cheese
  • ¼ cup toasted pine nuts
  • ¼ cup chopped cilantro
  • Optional: Aleppo pepper

Instructions

  1. Spread hummus on a shallow platter – I like to use my 16” oval platter. Top with pesto and spread, leaving a half inch border of the hummus showing. Layer the remaining ingredients in the order listed. Top with Aleppo pepper, if desired.

  2. Serve with pita chips or any scoopable veggies like cucumbers or bell peppers.

Recipe Notes

*To prevent a watery layered dip, be sure to drain any excess liquid from the cilantro pesto, olives, pepperoncini slices and tomatoes. 

*Bolani brand has a cilantro pesto product that is delicious and can be found locally at Mollie Stone’s. 

*If I have a little extra time, one of my favorite ways to serve this dip is with homemade pita chips. Simple to prepare: pita bread brushed with olive oil, cut into triangles, and sprinkled with garlic powder, cumin and salt – baked at 375 degrees for about 8-10 minutes or until toasted.

Pistachio Nut Protein Smoothie

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A smoothie a day keeps the… Well, I don’t know about keeping the doctor away but a smoothie a day has certainly been part of my day as long as I can remember.  And I know that since I upped the nutrient content of my daily smoothies a few years ago, I definitely am enjoying the health benefits of that change – fuller longer and less sugar roller coaster. As much as I love to cook and enjoy eating food, it’s just nice to have a go-to that takes 2 minutes to prepare. I know I’m giving my body something healthy that keeps me full for many hours, something some of my previous smoothies didn’t do.  My current favorite is similar to my Everyday Protein Smoothie, but changing up the nut made an entirely different tasting smoothie.  

A few weeks ago, I quietly placed this smoothie on my husband’s desk while he was on a work call.  As thankful as he always is for the meal deliveries I make to his home office, I’m sure he thought, another day another smoothie that’s always varying degrees of green/brown/purple. Blueberries and spinach can turn a strange purple color and spinach and almond butter can be an odd shade of brown.  This one was a beautiful soft shade of green – like a mint milkshake or matcha green tea latte. 

The pistachios make this smoothie so creamy, it’s hard to believe it’s healthy.  A generous dose of spinach and a few scoops of chia seeds are additions that I use to up the nutrient content of a smoothie – they literally have no detectable taste in any smoothie I’ve made, but they have enormous health benefits.  You will stay fuller, longer with these key smoothie ingredients.  

Cheers to smoothies!

Christina

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Pistachio Nut Protein Smoothie

I cannot get enough of this creamy, satisfying smoothie. My husband is a big fan as well and pleased this smoothie is in heavy rotation right now for breakfast or lunch. Pistachios are a great source of fiber and healthy fats as well as high in vitamin B6 and potassium. The beautiful green from the nuts perfectly compliment the strong green color from the spinach – a staple in all of my smoothies.

Course Beverages, Smoothie
Keyword pistachio, smoothie
Servings 1 serving
Author Christina Shoup

Ingredients

  • 1 cup unsweetened macadamia milk unsweetened almond milk is a good option
  • 1 scoop vanilla protein powder I like Be Well By Kelly brand
  • ¼ cup raw pistachio nuts
  • 1 tbsp chia seeds
  • 1 big handful fresh spinach
  • ¼ cup frozen riced cauliflower
  • 4-5 ice cubes

Instructions

  1. Blend all ingredients in a high speed blender until smooth.

Sourdough Bread Stuffing with Sausage, Parsnip, and Sage Butter

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One of my favorite holiday side dishes is this stuffing.  Though technically a dressing, as I would never in a million years stuff this in a bird and then eat it.  To each their own. It’s a perfect pairing to a roasted turkey, beef tenderloin, or pork roast and one that I have been making and improving upon for over 15 years. This past Thanksgiving my family was away on vacation and the holiday passed without me making this dish! We ate an excellent meal at Del Frisco’s in San Diego – amazing aged steak with all the sides, delicious cocktails and plenty of excellent red wine.  For Christmas dinner, I’ll be bringing this over the river and through the woods to Grandma’s house.  It feeds a crowd and I’m looking forward to sharing it again this year.

Also in November, I shared this recipe with our local magazine, Hillsborough Living.  I have been happily contributing recipes nearly every other month since May of 2020 and I was happy to share this family favorite.  They were also kind enough to interview Eric and myself and feature our family on the November 2021 cover.  Never in a million years did I think this would fly with my teenagers but they were troopers in the October photo shoot (bonus: checked off the holiday photo nice and early this year but somehow managed to get them out not until mid-Dec!). 

The lively interview focused on our family, how we met, etc. but mostly on my love of cooking and teaching and why I decided to go back to school in my 40s.  It was a mix of fun, a little bit embarrassing and a lot of feelings of “why us?!” We were certainly honored that they’d include us. It feels good to step outside of the box every now and then – something I’ve been doing more and more as I get older and it feels better than I thought. Maybe something I’ll continue in 2022! Until then, cheers to a healthy, happy holiday – however and wherever you celebrate it!

Cheers,

Christina

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Sourdough Bread Stuffing with Sausage, Parsnip and Sage Butter

Perfect side dish to any holiday meal! The original recipe and inspiration behind this stuffing appeared in the November 2005 issue of Bon Appétit, when my oldest was just 6 months old. After 15+ years of making it, I’ve worked on the recipe little by little, adding layers of flavor during the cooking process.  This final adapted version is my best yet and I hope your family and friends love it as much as we do.

Course Side Dish
Keyword sausage stuffing
Servings 8 generous servings
Author Christina Shoup

Ingredients

  • 1 stick of unsalted butter divided
  • 10 slices sourdough bread cut into ½ inch cubes (about ¾ lb)
  • 1 lb bulk sweet Italian sausage
  • 3 large cloves of garlic minced
  • ½ tsp red chili flakes
  • 1-2 tbsp extra virgin olive oil
  • 2 onions small dice (about 3 cups)
  • 3 stalks of celery leaves included, small dice (about 1 cup)
  • 1 tbsp dry sherry white wine or chicken stock
  • 2 parsnips peeled, small dice (about 3 cups)
  • 3 Granny Smith apples peeled, cored, small dice (about 3 cups)
  • ⅓ cup packed fresh sage leaves chopped
  • ½ cup chicken stock homemade or low sodium is preferred
  • kosher salt and freshly ground black pepper

Instructions

  1. Prepare a 13x9x2 inch casserole dish by greasing with about 1 tbsp of butter. Set aside.

  2. Preheat the oven to 325°. Line a large baking sheet with parchment paper and spread bread cubes in an even layer. Bake until dry and toasted, about 15-20 minutes. Set aside.

  3. In a large heavy bottom skillet, place sausage in the pan and over cook over medium-high heat, breaking up the sausage with a wooden spoon or spatula. No oil is needed, the sausage will begin to render its fat as it cooks. Cook until the sausage is a deep golden brown, not just “no longer pink.” You want flavor here, and color means flavor. Add garlic and red chili flakes and cook for about 1 minute. Using a slotted spoon, transfer to a large mixing bowl, add toasted bread and mix.

  4. In the skillet you should have about 1 tbsp of fat from the sausage. To this, add 1 tbsp of olive oil and bring the heat to medium. Add onions, celery, ½ tsp of kosher salt and ¼ tsp freshly ground black pepper. Saute until the onions are slightly golden and the celery is soft, but still has a slight crunch to it, about 8 minutes. Add the dry sherry to deglaze and get all the last bits of sausage off the bottom of the pan. Add to the bread mixture and toss thoroughly. The bread cubes enjoy soaking up each of these layers of flavor.
  5. To the now empty pan, add ¼ cup of butter and heat over medium heat. Once melted, add the parsnips and a ½ tsp of kosher salt and saute, stirring occasionally. After about 4-5 minutes, add the apples to the pan and saute together until tender and golden, about 4-5 additional minutes. If the mixture is sticking, the bottom of the pan is browning or you don’t hear a sizzle, you need more fat. Another tbsp of butter or splash of olive oil will help this. You can lower the heat to medium-low as well. Add to the bread mixture and combine.
  6. Finally, add 2 tbsp unsalted butter to the pan over medium heat. Once melted, add chopped fresh sage and saute, stirring often for about 2 minutes. You should smell toasty butter and the sage should be dark green. Add to the bread mixture, mix thoroughly. Taste and see if you need one last pinch or salt or black pepper. We layered our seasoning with each step so this adjustment is rarely needed!
  7. Add stuffing to the prepared casserole dish. Spread out evenly and drizzle with chicken stock. Cover with foil and bake for about 1 hour, removing the foil in the last 10 minutes or so to allow for the top to crisp up and brown. Serve warm.

Mixed Greens with Tuna Salad and Dill Vinaigrette

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It’s the most delicious time of the year! I’m pretty sure I said that same thing over 5 years ago when I began this little food blog. But it’s true… beginning with Thanksgiving and ending with decadent New Year’s Eve, (with my birthday in between) there are endless opportunities to indulge ourselves.  I try my best to keep things balanced all year long, but especially this time of the year, and hearty salad a few times a week – if not more – is the answer for me.  

Let’s be honest, salads can be kind of a pain to make on the fly, especially for one person, but can be super simple if you’re prepped and ready for it.  I don’t mean all the veggies that are cut up and waiting for you in the fridge getting more dried out as the week goes on, but having the basics ready to knock out a balanced, filling salad in under 10 minutes.  

The basics – protein, fat and fiber – the keys to a balanced salad (or any meal or snack!).  This salad has all of the key elements.  I keep a few prewashed bags of arugula and mixed greens as the foundation of all my salads.  I decide on my protein – in this case good quality tuna salad.  I add some fiber in the form of garbanzo beans and/or radish. And in addition to the olive oil in the vinaigrette, I decide on a healthy fat source such as avocado or nuts. If you have your protein prepared (I often choose grilled or roasted chicken, tuna or mackerel) and a vinaigrette waiting in a glass jar in the refrigerator, you can get this salad tossed in a bowl and into your belly in a matter of minutes.  

In the middle of a busy season, this salad is a good one to keep in your back pocket – or even better, prepped and ready in your refrigerator!

Cheers,

Christina

My husband loves a good sprinkling of slivered almonds
Tuna salad without carrots- less orange!
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Mixed Greens with Tuna Salad and Dill Vinaigrette

Having pre-washed packaged greens, a prepared protein and a jar of homemade vinaigrette allows you to get a balanced, substantial lunch salad in front of you in no time at all. Salads like these are a mainstay in my diet and one that provides me with 3-4 hours of satiety. They are easily adaptable but examples of key ingredients that I almost always have on hand. I hope you enjoy this herby bright vinaigrette that pairs so nicely with the tuna salad. If you're extra short on time, a drizzle of good olive oil and a squeeze of lemon on top of seasoned greens makes a pretty delicious dressing in a pinch.

Course Lunch, Salad
Keyword dill vinaigrette, mixed greens, tuna salad
Servings 2 servings
Author Christina Shoup

Ingredients

Tuna Salad

  • 2 5 oz cans tuna, one canned drained of liquid I prefer Wild Planet Albacore Wild Tuna or Safecatch Ahi Wild Yellowfin Tuna
  • 2 tbsp mayonnaise
  • 2 stalks celery + leaves, chopped
  • 2 green onions, sliced
  • 1 carrot, grated on the small holes of a box grater optional but great for adding extra fiber
  • 2 tbsp parsley, coarsely chopped
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Dill Vinaigrette

  • ¼ cup rice wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tsp finely chopped fresh dill
  • ½ tsp honey
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

To Assemble the Salad

  • 4-6  cups mixed spring greens and/or arugula  I like to coarsely chop my leaves so everything fits on my fork
  • ½ cup sliced radish
  • 1 avocado, cubed or sliced
  • 2 tbsp toasted almond slivers optional

Instructions

  1. For the tuna salad: Drain one can of the tuna, place both in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, celery, green onion, carrot (if using), parsley, lemon zest, lemon juice, salt and pepper and combine well. Taste and adjust seasonings to your liking, if needed.

  2. For the vinaigrette: Combine ingredients in a jar with a tight fitting lid and shake well.

  3. For the mixed green salad: Combine all salad ingredients, except for the tuna salad, in a medium bowl. Toss salad with just enough dressing to coat the leaves. Divide between two plates and pile a mound of tuna salad on top of the mixed greens. Season your salad with a touch of kosher salt and freshly ground pepper. Top with slivered almonds, if using.

Recipe Notes

*This vinaigrette makes enough for several salads. I highly recommend making the whole recipe and keeping it in your refrigerator for easy salads all week. 

* You’ll likely have enough tuna salad for another salad later in the week or as a delicious snack with Triscuit crackers.