Set Sip Serve and Angeleno Magazine Feature

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I had the pleasure of being featured on setsipserve.com alongside Mary Alice Haney, the personality behind the new high end, luxury clothing line, Haney.

"On this night for Mary Alice, Lulu Powers, The Entertainologist, created a beautiful dinner party with a chic colorful table. Lulu has designed the most fun, creative party tents/canopies that she set up in Mary Alice’s backyard where we all gathered to enjoy Lulu’s “Sneeky”. From there, we all got to sit at the dining room table that was filled with eclectic small vases holding colorful flowers. Lulu is a genius when setting a table. Her flair for originality comes out in the details such as the gold objects on each of our plates."

Lulu's Tarragon and Mint Frozen Lemonade with Vodka

INGREDIENTS:

1 Can or 12 oz Frozen Lemonade 1 1/2 Cans vodka (use the can as your measuring cup) 1/2 can chopped cucumber 1/2 can pulled tarragon 1/2 can pulled mint 1 can club soda

DIRECTIONS:

Step 1: Put the lemonade,vodka,cucumber,tarragon,mint and ice into a blender and blend well.

Step 2: Pour the contents into a pitcher, add the club soda and stir

Step 3: Pour over a glass filled with ice, and add a fun straw, a slice of clementine,cucmber or whatever fruit you have on hand. Enjoy!!

*Recipe Courtesy of Lulu Powers

*Photo by Stefanie Keenan

Lulus Spinach Kale Bites with Sweet Potato Aioli Adorned with Armenian Labne

INGREDIENTS

For Kale Bites: 1 medium chopped onion 2 cloves minced garlic 2 Tbsp. extra-virgin olive oil 2 Tbsp. salted butter 6 ounce fresh baby spinach (5 oz. of frozen) 2 cups packed fresh kale 2 scallions thinly sliced 1 egg 2/3 cup panko breadcrumbs, plus extra for coating ( I toast Udi’s bread then put in food processor and pulse for gluten free) 3⁄4 cup grated Parmigiano-Reggiano cheese Salt and pepper to taste Dash of Cholula (my fav hot sauce) more if you want Olive oil cooking spray

For Sweet Potato Tapenade: 3 Sweet potatoes baked and peeled 3/4 cup almonds 2 cloves garlic 3/4 cup parmesan 1 lemon juiced and zested 1/4 cup canola oil or olive oil Salt and pepper to taste Optional: 1 stp or more of Cholula

For Armenian Labne: 1/2 cup lane or sour cream 1 tsp pomegranate molasses 1/2 tsp Za'tar

INSTRUCTIONS

For Kale Bites: Step 1: Preheat Oven to 375 Degrees F

Step 2: In a frying pan, heat and melt butter with olive oil. Add onion and garlic. Saute until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt, about 1 to 2 minutes.

Step 3: Place cooked contents into a food processor along with scallions and pulse for several seconds. Transfer mixture to a medium bowl.

Step 4: Add one egg, ⅔ cup breadcrumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of Cholula.

Step 5: In a small bowl or flat dish, put some bread crumbs. Take a teaspoon full of the spinach and kale mixture into your hand. Make small ball with your hands. You can use mini ice cream scoop too. It’s up to you to decide what size you would like to make them.

Step 6: Gently roll ball into panko bread crumbs to coat evenly.

Step 7: Lightly spray baking sheet with cooking spray. Place the spinach and kale bites onto baking sheet. Bake for 15 minutes. Serve warm

For Sweet Potato Tapenade: Step 1: Put everything in the Cuisinart but the sweet potatoes.

Step 2: Pulse till chunky, then add peeled sweet potatoes. Pulse to your likeness.

Notes: Bake sweet potatoes and pull skin off when hot, it’s easier. Add the sweet potatoes when they are warm. It seems to mix better this way and enhance all the flavors.

For Armenian Labne: Step 1: Mix all together

To Serve: Put a dollop of the sweet potato aioli on your spinach kale bite and finish with the armenian labne. Please substitute if you do not have the Za’tar and maybe add finely chopped scallions or chives.

*Photo by Stefanie Keenan

Check out the spread in Angeleno magazine below featuring Kale Salad with Mint Pistachio Pesto

Pesto: 2 cups Mint 1 cups pistachio Zest and juice of 1 lemon

Pulse the pesto ingredients in a good processor.

Salad: One head of kale, washed, dried, and julianned.

Toss kale with one tsp. olive oil, one tsp. lemon juice, salt and pepper. Add pesto and toss.

Stevie's Salad Dressing: 1 cup olive oil 1/2 cup white balsamic vinegar 2 tsp. Dijon mustard 2 tsp Worcestershire sauce 1 lemon juiced 1 tsp. Tabasco 5 cloves garlic, pressed

Pull out a glass jar, add ingredients, and shake, shake, shake!

Lulu's Quinoa Salad

This recipe is simple and tasty.  You be the chef. Add anything you want to it.  You could even add a shredded roasted chicken from the store. 2 cups vegetable or chicken broth 1 cup raw whole grain quinoa 1/4 cup scallions thinly sliced 3 or 4 leeks caramelized a dash of salt and pepper

DRESSING: 1/4 cup olive oil 1/4 cup lemon juice 1/2 cup orange juice 2 teaspoons agave 2 cloves garlic, minced salt and pepper to taste

optional additions: Roasted butternut squash, kale, arugula edamame, pomegranate seeds, apricots, arugula, cranberries

Cook quinoa in chicken broth until it fluffs up, about 15 minutes, stirring occasionally.

While quinoa is cooking, whisk together the dressing.

When quinoa is finished cooking, allow to cool slightly, then toss with leeks ,scallions and dressing. Add more salt and pepper to taste.

I like to serve it at room temperature.

Note: caramelized leeks are easy to make. Clean and thinly slice leeks. In a sauté pan , melt 2 tablespoons of butter along with 2 teaspoons agave or sugar, 1/2 tsp salt and ¼ tsp pepper until the leeks begin to brown a little. I like them a little underdone so when you fold them into the quinoa they stay a “pretty” green.

Lulu's Kale Salad with Mint Pistachio Pesto

Kale salad with mint pistachio pesto Pesto

2 cups of mint 1 cup of pistachio 1 lemon zested and juiced

Blend in food processor. Toss 1 head of kale (I like to julienne mine or tear it up) with 1-tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Add pistachio pesto

There are many options to this salad as well. I have added julienned apricots and Feta cheese. I also served it in a bowl with a piece of seared salmon on top. It might even be good mixed with forbidden rice or quinoa.

If you need any New Year "sneeky" ideas check out my cocktails under recipes at lulupowers.com or foodily.com

I want to thank my family, friends, fellow cooking buddies and my "cooking club" for continual inspiration. Cheers to 2012!

HAPPY BIRTHDAY TO MY BOY STEVIE!

Lulu's Escarole and Mesclun Salad with Edamame, Mint, and Pecorino

Serves 8 to 102 cups ( 9 ounces) frozen shelled edamame 1 1/2 pounds escarole, cut crosswise into very thin strips. 1 pound mesclun greens 1 cup julienned fresh mint 1 cup finely grated Pecorino cheese 1 tablespoon plus 1 teaspoon lemon zestVinaigrette1/2 cup Champagne vinegar 2 small shallots, finely minced 1 teaspoon sugar 1/4 cup coarsely chopped fresh parsley 1 cup extra virgin olive oil Salt and pepper to taste 1. Bring a 3-quart pot of salted water to a boil and cook the edamame for 5 minutes. Drain the edamame in a colander and rinse under cold running water to stop the cooking. Drain the edamame again and pat dry. 2. To make the vinaigrette, combine the vinegar, shallots, sugar, parsley, and olive oil in a blender and blend until smooth. Season to taste with salt and pepper. 3. Toss the edamame, escarole, mesclun greens, and mint together in a large bowl. Add the Pecorino, drizzle the salad with the vinaigrette, and toss again. Garnish with the lemon zest.Optional:You can substitute the escarole for kale or any other dark leafy green you like. You are the chef use what you want and be creative!Tip:

Malibu Olive Company is one of my favorites. You can purchase it in my store at http://shopopensky.com/lulupowers