Recipe: Roasted kale pesto

It’s been a bit of a hectic Saturday around here, but I’ve been somewhat lacking on the posts lately, so amidst errand running, actual running, baby showering (which we are running late to as I write this — sorry Em!) and mountain biking expeditions, here is a quick post of one of the recipes I created for Full Circle Farms’ Good Food Life blog a few weeks ago. (By the way, we’re still still receiving our Full Circle shipments, and they continue to impress. This week’s delivery: kale, zucchini, carrots, apples, and pears  — all beautiful and all organic.)

Make this simple and hearty kale dish for supper tonight — but first, get out there and make the most of this beautiful day! (Speaking for Northern Californians, here…if you are elsewhere and the weather is not so pleasant, please accept my apologies and my sincerest invitation to get yo butt to CA!)

roasted kale pestoRoasted Kale Pesto with Almonds and Cranberries

Cooking time: 20 mins | Serves: 2-3 (great for doubling!)

Note: This recipe is the epitome of simple. Ten minutes in the oven is all the time it takes for the kale to take on a robust, nutty flavor that’s a perfect transition to the slightly cooler weather. With the addition of almonds and cranberries, it’s pesto-goes-Pacific Northwest.


  • 1 large bunch kale, pulled from stems
  • ¼ cup raw almonds, sliced or roughly chopped + extra
  • 1 clove garlic, chopped
  • ½ cup dried cranberries +plus extra
  • good olive oil
  • ½ lb whole wheat penne pasta, cooked according to package directions
  • ¼ cup reserved pasta water
  • salt


Preheat oven to 400F. Toss kale generously with olive oil until well coated; sprinkle with salt. Arrange on a rimmed baking pan and roast in preheated oven for 10 minutes or until kale becomes fragrant and toasted in spots.

Meanwhile, cook pasta according to directions. When kale is roasted, add to food processor with almonds, garlic, and cranberries. Pulse until combined and roughly chopped, then stream in olive oil with processor running until mixture becomes a thick paste.  Salt to taste.

Toss hot pasta with kale pesto, adding reserved pasta water as needed to thin pesto. Top with additional cranberries and almonds.

The more the merrier…or the joy of the Solo Supper (with recipe)

When Chris and I were in Costa Rica, group activity was the name of the game. I’m not sure I’ve discussed it here, but we went not for the romantic getaway most couples seek from a tropical paradise but to spend time with friends at the summer residence of my college roommate’s family. Mornings weren’t early but were bustling with the sounds of three showers running, eggs popping on the stove and the clapping of shoes crusted with mud from the previous day’s adventures. Between me and Chris, Miriam and her boyfriend Brian, our good friend Alex, his generous parents — and at times a cousin or two — cars were always filled to capacity, and then some. Lunches were lovingly arranged affairs. And dinners were a true group production lasting well into the night. Well maybe not that late. It just gets dark extra early, thereby leading you to believe you are a Real Party Animal when really it’s 8:30pm. Sigh.

Costa Rica = all my best peeps, everywhere, all the time

Regardless, for eight days, I enjoyed the constant company of at least six other people. We rafted together, ziplined together, rappelled down waterfalls and bunked together. You get my drift. And I ate it right up. Friends since seventh grade, Miriam and I are gangbusters for each other — all hair-braiding and Asian photo poses and bathroom humor — and we’ve lovingly forced the males in our lives to feel the same way. (They might think they had a choice in the matter. They didn’t.)

So you can imagine how it feels to be back at home, just me and Chris, tucked into one of the mellowest suburbs in all the Bay Area. It’s nice, the quiet. And I am truly grateful to put the focus back on our little family of two. But I do miss my buddies, and tonight, with Chris off playing bikes with his buddy, it’s crickets here on my own.

Good thing for the silver lining: Solo Supper.

Sure, there are nights when cooking for one is pure Bumsville. Those are the evenings when a comforting bowl of soupy noodles would seem fair compensation for the void but a handful of dry Shredded Wheat and two cups of applesauce are fairly at hand.

And then there are nights when the temptation of consequence-free failure is so delightfully luxurious that you can’t help but buck the ordinary — or at least pour a little extra time into creating the extraordinary. It’s on those solo evenings that you tackle the perfect artichoke, carefully prying apart each layer of squeaky leaves to accomodate tiny handfuls of buttered panko and parm. You roll dozens of tender gnocchi, one at a time, down the back of a fork into salted, boiling water before methodically dunking each pillowy bite into tomatoey olive oil dotted with sage.

Or, in the case of tonight, you produce an egg so delicately poached it seems the slightest jostle from pan to plate will surely release its quivering, golden interior. (Ha. Quivering.)

Sure, this can all be done in the company of others, but there is joy to be found in the process when there is but one mouth to please. There is a warranted degree of selfishness that comes with solitude.

And it is altogether delicious.

Poached Egg on Eggplant with Spring Pea Mash

Poached Egg over Fried Eggplant & Spring Pea Mash
By Emily Stoffel
Cooking time: 15 mins | Serves: 1

Note: Double, triple, quadruple it if the occasion calls for it. I ate one (plus the remnants of a second that didn’t quite make it to photos) for a light dinner but would definitely increase the portion size if using this as an entree. As a first course or starter, this is perfect as-is. As for the eggplant, I know there are die hards out there who can fry the pants off an eggplant and would be happy to take the time to do so. If that is you, please, do it! That’s what this post is all about. In my generous transparency, I will admit to using Trader Joe’s Breaded Eggplant Cutlets. Ten mins in the toaster oven and they are crispy and delicious. Even better, you can heat exactly the portion you need.

Ingredients:Poached Egg on Pea Mash Collage

  • 1 T butter
  • 1/2 cup fresh shell peas or frozen peas, blanched
  • 1/4 cup good quality prepared marinara, warmed
  • 1-2 slices eggplant, breaded and lightly fried (see note)
  • 1 large cage-free, organic egg (or farm egg — the best you can find)
  • good olive oil
  • sea salt
  • freshly ground black pepper
  • crushed red chili flakes


Preheat toaster oven to 425 and pop eggplant slices in to bake for 10 mins, if using. Meanwhile, in a small saucepan, heat butter over medium-high flame until foamy and just beginning to brown. Add blanched peas, a generous sprinkle of salt and pepper, and mash lightly with a fork. Keep warm. In a separate shallow saucepan, set water to simmer and poach egg to desired doneness. Don’t skippy on the drippy, it’s super tasty. Arrange hot eggplant slice(s) on plate, top with warmed marinara, pea mash and, finally, poached egg. Drizzle with good olive oil and season to taste to with additional sea salt and chili flakes. Serve, or devour greedily over the stove, as pictured above.

On travel blogging, taking Costa Rica by the head — and a recipe

I was browsing vacation pictures today, contemplating the approach I would take to the first of several posts about my recent travels, when my super duper procrastination skills brought me to a rather relevant post over at Dancing Branflakes — one of the internet’s most elegant blogs, authored by none other than my high school classmate and allover beautiful person Tiffany. (She’s a spectacular dancer in spectacular shape with spectacular taste, so check her out.)

The post title? “Being a Good Travel Blogger.” How ’bout that. Much along my same thoughts, the chic Mrs. Branflake asks her readers:

Dancing Branflakes Header“…it’s hard to have a balance between personal and informative. How much do you guys want to know about a place and when does it become boring?”

Right?! At what point does my play-by-play of the world’s tastiest tree-plucked banana stop being interesting and start being strangely obsessive or just plain ol’ dull? How many pictures of those spidery, hanging orchids are too many? If you’ve seen one waterfall have you really seen them all? Oh, the agony!

If there’s such a thing as the perfect travel tale, I can promise I won’t be the one delivering it. Instead, I’ll start with a prompt that feels the most natural fresh off this Vacay Train, and that is this small observation:

How is it that travel to far away places can inspire such newfound appreciation for the ordinary ? And does this happen to you, too?

Following our honeymoon in Italy, my forgotten collection of leather gloves became a treasure trove of daily accessories not to be lived without.

While in Sweden and Denmark, the pigtail buns I normally reserve for high school throwback hijinks or sporadic gym workouts were suddenly de rigueur.

And in Costa Rica, I rediscovered a taste for perhaps the most ordinary of all ordinary items, both culinarily speaking and otherwise.

The Cabbage.

I know, right? The cabbage gets kind of a bad rap from often sub-par cabbage foods like sauerkraut (love it), cabbage rolls (love them) and slaws (eh, I can take ’em or leave ’em). But in Costa Rica, the cabbage that we encountered was fresh, crisp, lightly dressed — even possessing a piquant, almost radishy flavor.

Light and refreshing Ensalada Repollo featuring little more than shredded repollo (cabbage), julienned tomato, cilantro, olive oil and lime.

Vibrant Ensalada Roja, with an almost midwestern familiarity: diced red cabbage, tender beets, boiled potatoes, and hardboiled egg tossed with tangy vinegar (or pickle juice) and creamy mayo.

Not what you were expecting of Costa Rican cuisine, is it? Me either. But let me tell you, readers, the cabbage in Costa Rica is good. Yeah buddy, it’s real good.

How fitting it seemed, then, that upon return to our abode Thursday evening, the first item to greet me in our awaiting Full Circle Farms delivery was none other than a petite head of richly hued red cabbage.

Go ahead, it prompted me.
Take life by the head, it insisted. (Or perhaps it would say “my head?” Because that’s not creepy.)
Live the Pure Life for one more meal.

And so I did.

Ensalada Repollo

Ensalada Repollo con Pimientos Dulces y Garbanzos
By Emily Stoffel
Cooking time: 10 minutes Serves: 4

Note: Simply translated, the recipe name above is just Cabbage Salad with Bell Peppers & Chickpeas — but A) that sounds lame, and B) it’s so much more than that. Granted, this detours substantially from the cabbage salads I enjoyed in Costa Rica, but the intent — as well as the star ingredients — are the same.


  • 3 T good extra virgin olive oil
  • 2 T pear-infused (or apple cider) vinegar
  • 1 tsp Bragg’s Aminos (or light soy sauce)
  • 2 T agave syrup
  • 1 tsp onion powder
  • plenty of salt and pepper
  • 1/2 head red cabbage, cored and shredded or thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1/2 cup cooked (or canned, in which case rinsed and drained) chickpeas
  • 1/4 cup raw slivered almonds
  • 1 T sesame seeds


Whisk first six ingredients (oil through s&p) together in a small bowl and set aside. In a large serving bowl, mix cabbage, bell pepper, chickpeas and almonds. Pour over dressing and toss well. Top with sesame seeds. Can be served immediately or refrigerated several hours or overnight.

Sweep that isht! aka Let’s Go Giants!

If ever there were an excuse for a lack of posting…

Cheers to our World Champs tonight! San Francisco Giants FTW.

More to come from this lil piggy in the days to come. I’m still debating how best to go about recapping our adventures in pura vida. Right now I have a smattering of pics from multiple cameras and people, a fading recollection of our smorgie-filled days…and a mushy, post-vacay brain that hasn’t yet rebounded to full function. Should be interesting.

Chat soon, my friends! Viva Gigantes!

Recipe: Smoky Spanish tortilla with bacon & kale

Smoky Spanish TortillaWell, it’s happened. I’ve returned to the Real World — and not the seven-strangers-under-one-roof version but the wailing inbox and buttloads of laundry version that is far less smutty and just a hair dreadful. It was bound to occur sooner or later.

On the upside, dread of return this severe can only be sign of an unusually successful vacation, and that it was. I’ll provide a much more elaborate rundown in posts to come, but for now let’s just say Costa Rica was as unfailingly awesome as promised, full of ridiculously therapeutic juvenile humor, Jurassic Park-style scenery, glorious adventure sports and, it goes without saying, plenty of porky delights. Indeed, it seems a cocktail of rice, beans and seawater does a body pretty damn good.

But we’re not talking rice and beans, yet, are we? Nosireebobski, we’re talking tortillas – in particular, the Spanish variety: that of pillowy egg, tender potatoes, tiny browned onions and Spanish spice. Started on the stove and finished under the broiler, this here is a bit of a shortcut tortilla, although there’s nothing sacrificed in my book (save for the risk of floortilla with a flip gone wrong). Factor in a nutritional seesaw of streaky, rendered bacon (duh) and verdant kale and you’ve got yourself a one-pan wonder for breakfast, lunch or dinner. Maybe add a salad for a meal with a little more feel-good factor. Maybe don’t. Far be it from me to judge.

Smoky Spanish Tortilla with Bacon & Kale
By Emily Stoffel
Cooking time: 30 mins | Serves: 4

Note: At some point, I’ll no longer need to specify that I luurves me some Trader Joe’s Bacon Ends & Pieces in recipes where bacon is chopped or diced, but I’ll go ahead and point it out once more. They’re such a friggin’ good deal, and the rugged, misshapen bits are often meatier than the uniform slices. For recipe purposes, I always approximate bacon in strip quantity juuuust in case the general public isn’t as infatuated with, or – gasp! – doesn’t have access to, these little gems. Obv, minus the bacon, this would be veg-friendly. Just sauté your peps and spuds in about 2 T of olive oil to start and bulk things up with a ½ cup of sautéed criminis or rinsed, cooked cannellini beans.


  • 5 jumbo eggs (or 6 large eggs)
  • ¼ cup whole milk
  • 4 strips thick cut bacon, roughly chopped (see note)
  • 1 small yellow onion, diced
  • ½ bell pepper, diced
  • 3 small Yukon gold potatoes, diced
  • 6-8 leaves fresh sage, roughly chopped
  • ½ bunch kale, washed, removed from stems and roughly chopped
  • ½ tsp smoked paprika
  • pinch nutmeg
  • salt and pepper
  • coarsely ground smoked sea salt (optional, for serving)


Preheat broiler. In a small bowl, thoroughly whisk together eggs and milk. Set aside. To a cold, ovenproof skillet (10-12” in size), add bacon and render over medium to med-high heat until just crisp, 5 minutes. Add onion, bell pepper, potatoes, paprika and sage. Stir to coat in fat and cook until potatoes are tender and lightly browned, about 8 minutes. Add kale and nutmeg and cook, covered, 2-3 minutes or until kale wilts and reduces in volume. Season to taste with salt and pepper. Shake pan to distribute mixture in an even layer and pour over eggs, tilting pan to distribute over ingredients. Cook over medium flame 3-5 minutes or until edges are set and can be easily lifted away from sides of pan. Place entire skillet under broiler and cook until center is set, another 3-5 minutes. Allow tortilla to cool slightly before sliding from pan and cutting into wedges. Top with smoked salt just before serving.

Recipe: Southwestern stuffed bell peppers

Greetings from gorgeous Central America! Hope all is well back home in the Yooessofeigh. In an attempt to avoid Pig & Quill slackery during this little jaunt, I recently put a call out for guest post contributions from my network of fellow eaters, and wouldn’t you know a couple of pretty ladies actually took me up on it! Do they rock, or what?

Today’s guest post comes to you from the lovely Jessica. (Check pic below. See? Lovely.) Jessica and I were classmates in high school, and these days (confirmed by a bit of Facebook stalking), we seem to be virtual kindred spirits in the kitchen. I loved her adaptation of stuffed peppers as soon as I skimmed the recipe. Fresh corn and Greek yogurt? Yes please. Without further ado…


Jessica_Profile_webHi guys! I’m a full-time high school teacher who spends most of my free time gardening, reading and trying out new recipes (I know, I sound like an 80-year-old). I don’t consider myself a foodie (because I’m not at all a food snob), but I am definitely a food enthusiast. I grew up in a household that valued good, healthy home-cooking. Dinnertime was about coming together and eating as a family. It was from this emphasis on bringing people together through food that I developed my interest in cooking. I love trying new recipes, eating new things and I constantly strive to eat healthier, fresher and less chemically-processed food (although I am not above the occasional Taco Bell run). This is my first time guest blogging, and I’m thrilled to be doing so for “The Pig and Quill.”

Southwestern Stuffed Bell Peppers
By Jessica Salomon (adapted from

Firstly, I must say that I did NOT like bell peppers as a child. Even now, I’m not a fan of the green ones. The red and yellow ones have grown on me over the years, especially in a recipe such as this, where the pepper flavor simply serves to enhance the dish, instead of taking over it.

I originally found this recipe on Pinterest. The original recipe can be found here. While the instructions for this recipe are pretty lengthy, it’s actually really easy to put together. I’m sure the original recipe is good, but I’ve made a few changes that I think make it tastier and healthier.

Note: I prefer to use individual spices, as opposed to a pre-mixed seasoning packet. However, feel free to use taco seasoning, if that is easier and/or more to your taste. I also eyeball how much spice I add to my dishes, so these are just rough estimates.

Southwest Stuffed Bell Peppers

  • Olive oil
  • 4-6 bell peppers, cut in half and seeded
  • ½ lb ground turkey *I use the 93% lean, not the 99% lean
  • 1 cup of chopped red onions
  • ½ tsp chili powder
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp dried oregano
  • ¼ tsp paprika
  • ¼ tsp ground cumin
  • 2 cups quinoa
  • 1 can of black beans, drained and rinsed
  • 1-2 ears of fresh corn, with kernels removed
  • 1 container of fresh salsaSouthwest Stuffed Bell Peppers Plated
  • 1 fresh jalapeno, diced and seeded *You can substitute a can of diced jalapenos or a can of mild chilies, if you like the flavor but not the heat
  • shredded 2% Mexican cheese


  • fresh cilantro
  • plain Greek yogurt *I use this in lieu of sour cream
  • sliced avocado


Before doing anything else, cook your quinoa. If you’re unfamiliar with quinoa, this is generally the way I cook mine. Make sure you salt your water; otherwise it will come out very bland.

Meanwhile, preheat your oven to 400F. Drizzle the peppers with olive oil and rub it all over them (make sure they’re good and covered, otherwise they will burn). Put them on a baking sheet and roast in the oven until they’re cooked and slightly browned (about 20 minutes). While peppers are in the oven, heat up some olive oil in a sauté pan. Cook your onions on medium heat until they just start to turn translucent, and then add your ground turkey and your jalapeno (if using). When the turkey is almost cooked through, add your chili powder, red pepper flakes, oregano, paprika and cumin (or, your taco seasoning). Mix thoroughly and remove from heat when your turkey is finished cooking. Add your quinoa, black beans and corn and mix and then add the entire container of salsa. Note: If you are using a can of jalapenos or chilies, add them now. Mix thoroughly.

When you pull the peppers out of the oven, they will be crazy hot. I’m talking surface-of-the-sun hot. Give them at least 5 minutes to cool down (during this time, they’ll become a little bit wrinkly – that’s totally okay). Once peppers have cooled down, place them into an oiled glass baking dish. Personally, I like to stuff my peppers to bursting. Once the peppers have been stuffed to your satisfaction, put them back into the oven and let everything heat through. Everything is basically cooked at this point; it’s just a matter of letting it all heat up, mesh flavors, etc. Leave them in the oven for 10-12 minutes. Then, pull them out and lightly cover the tops of them with cheese (okay… sometimes I heavily cover them with cheese, depending on what kind of a day it’s been). Allow the cheese to melt (you can use the broiler if you want it a little more bubbly and brown).

Top your peppers with yogurt (or sour cream), sliced avocado and cilantro.


Surrender Bar Encore Las VegasHuh, where to begin with this post? I was going to kick it off with something along the lines of “What Happens In Vegas Stays in Vegas…Unless It Happens in My Mouth.” And then promptly realized that’d be a terrible start for many reasons. I’m already regretting that I even recapped that postulation here. I apologize.

I suppose I should start out by putting some context around my most recent Las Vegas experience. First off: it was a business trip, so it wasn’t a rager or anything. (Read: it was totally a rager.)

It begins like this. A little over a week ago, my colleague Emily (at what point can I just call her Emily and you’ll all know I’m not speaking in the third person?) and I hopped a flight to Las Vegas for one of the largest tradeshows in our industry: the National Association of Convenience Stores (NACS) Expo. I know I don’t talk work a whole lot on this blog, and that’s somewhat intentional, but to understand the sheer cray-factor of this experience, it’s helpful to know why we were there in the first place. The intent: absorb as much as possible about convenience stores, what makes them tick, how they’re marketed, how many pig parts are in a hot dog, etc., so we can walk away with some inspiration for creating a bomb convenience concept of our own, if ever we have the opportunity.

Mission completed.

But. BUT. Here’s where it gets interesting. Being the NACS Expo, this show has, under one roof, nearly every vendor for every item you would hope to find in a traditional convenience store. Think every energy drink you’ve ever (and never) heard of. Every pop vendor. Every beer mogul. Every snack.

Every food that can be cooked on a roller, is rolled in shape or roll-inducing. Every frozen novelty, sports beverage or cheap iphone charger. Every lighter.

You can’t turn a single corner in that hall without snapping into a Slim Jim — or smacking face first into a pair of boobies peddling a protein bar. It’s no joke. And then again, it’s completely a joke. At the very least, it’s one heck of a cultural experience.

And, needless as it may be to say, it’s a HAVEN for crappy-albeit-absolutely-delicious convenience fare of which I ate far too much. But that’s not the point of this post! Or at least it wasn’t supposed to be. The point of this post is: somehow, amidst nine-hour days at the Nabiscotech (someone coin that shizz!), Emily and I actually managed to put down some pretty solid Vegas eats, a small selection of which I have documented in poor quality below for your viewing pleasure.

Without further ado, #whatiateinvegas:

Five-dolla Froyo$5 Froyo at the Rio Hotel & Casino
I wish I had taken a picture of all the ridiculous loot that we were able to pick up at the tradeshow. It was a supremely hot mess of delightfully sugary, salty, fatty snacks and candies, nutritional supplements and beverages. They even have pizza vendors, fried chicken vendors and roller jockies turning out greasy foods from pretty much dawn till dusk. After a brief stint of exposure to the tradeshow hall the first night, this froyo bar actually looked relatively fresh and refreshing enough to be called dinner. And for a flat $5, you can fill your cup with as much yogurt and toppings as you please, which makes this the cheapest buffet in town. To make sure mine felt like a real meal, I snuck a layer of cereal between my fruit and candy. Now thass finking.

Battistas Hole in the Wall - Cioppino

Battista’s Hole-in-the-Wall Cioppino
I’m a spoiled almost-San Franciscan, and I know what great cioppino is made of: tender whitefish, briny shellfish, the freshest sea arachnids — and rich, sumptuous broth with enough body to cling to a fistful of sourdough. Battista’s version fell short on the latter, but then again, it’s just that: a version. They don’t claim to have the best or the most authentic, but they do promise a big bowl of “slow swimmers,” and that’s what I got. Because this is Battista’s, my meal also came with their standard accoutrements: free-flowing decent wine, a house salad, garlic bread and an after-dinner cappuccino. Plus a funky, kitschy atmosphere that’s part Old Vegas and part (new) Bucca di Beppo. Do with that what you will.

Beijing Noodle #9 Chashu BaoBeijing Noodle No. 9  at Caesar’s Palace
If we’re ever traveling together and hand-pulled noodles make it onto the itinerary, you know wass up. I will travel to the ends of the Earth for the right toothsome noodle, preferably swimming in a meaty broth dotted with glistening fat. Somehow, over the past year, my husband has given me one of the best gifts imaginable by suddenly becoming a fellow ramen fan, and now weekly suppers at the local ramen house are not unheard of. Talk about living. Anyway, the noodles at Beijing Noodle No. 9 lack the bounce and chew that I’ve experienced with good hand-pulled Chinese noodles in the past — how to describe them? they’re almost a bit more spaetzley than I was expecting — but the dark, savory broth, tender braised brisket Beijing Noodle #9 Tendon and Brisket Hand-Stretched Noodlesand unctuous, slightly chewy tendon were all pretty tasty. Prior to getting our noodle on, our table also ordered several dim sum dishes to share: vegetarian spring rolls (not pictured), chashu bao and a chive and egg “pillow,” which is basically a wide, flat potsticker cut into wedges. All of these small plates came to the table fresh out of the fryer (or steamer) and piping hot. The spring rolls were super crisp with a substantial amount of filling; the bao was fluffy, but I’m frankly used to a less refined chashu filling (fat is flavor!); the “pillow” was…pillowy? No, not really. As mentioned above, it’s a steam-rolled Ling Ling. I should also note the restaurant’s atmosphere, which is pretty cool, too. It’s kind of pop-arty, all white and goldfish’d up and sort of 3Dish.

Serendipity 3 Can't Say NoSerendipity 3 “Can’t Say No” Sundae at Caesar’s Palace
Believe it or not, we’re already at the end of the food dishes that I actually photographed during the trip — but really, this accounts for almost every meal we consumed outside of the exhibit hall or our hotel room. (The rest of the time we noshed on the aforementioned pizza, chicken and roller food, supplemented with fruit platters from the Starbucks in the hotel lobby.) Good thing, then, that we went out with a bang! The “Can’t Say No” Drugstore Sundae, as Serendipity refers to all their old fashioned, fully-loaded sundaes, is an absolute behemoth. There’s Humble pie — which in itself is peanut butter cream in a graham cracker curst. There’s ice cream: vanilla and coffee, to be exact. And then there’s a banana topped with hot fudge topped with more melty peanut butter topped with whipped cream, chopped nuts and, yes, a cherry. Split four ways, we still  had leftovers and aching bellies, but it was the best damn use of a Sugar Day that I can recall.

And that was Vegas, or at least #whatiate while I was there. Oh but wait. Before I go, should I also acknowledge the phenomenal cocktail, Fabulousnessness, that we responsibly consumed while clubbing the night away? Yes, let’s do. I’ll warn you, while it sounds entirely girly, it’s not for sissies. Fabulousnessness is squirrely stuff. Consider yourself advised.

By: Who knows! Someone in New Zealand, supposedly…
Cooking time: Zilch | Serves: 1


  • 1 vodka-RedBull cocktail
  • Champagne


Mix standard vodka-Redbull cocktail in a pint glass. Top it up with champagne. Fabulousnessness!

And with that, I’m off to swing from the treetops in Costa Rica for a few days. With any luck, I’ll be able to post a bit from the road thanks to the help of a couple of guest bloggers and this nifty thing called wifi. Fancy me!

Until then…

Recipe: Mesquite-spiced quinoa with sausage & black beans

Quinoa with Sausage and Black BeansI actually whipped together this recipe last weekend, so this post is long overdue. Turns out I’m still playing a bit of catch up from being on the road for business this past week — and with another stint away from home coming up shortly, I better get my feet under me right quick. Any and all avoidance of a Pig Faceplant is a good thing…

So, this meal came about while browsing my total fave grocery spot in the whole world — Trader Joe’s, no doi —  for meal ideas that I could make for Chris in advance of my departure, or that he could whip together himself. If it’s been a while since you’ve inventoried the Trader Joe’s freezer section, give it a skim. It’s brimming with bibimbap, sweet potato gnocchi, Sicilian pizza, those fabulously decadent kobe-style burgers and more and could easily be a black hole for all home cooking if one weren’t motivated to do more than heat and eat.

Perfect for bachelor dinspiration, right? Except we don’t have a microwave.

I’ll save the why we don’t have a microwave rant for later (it’s short: first it was driven by space, now it’s implied superiority, muahaha), but it is kind of a pain when you’re staring at a frozen burrito that takes 3 minutes to nuke but 35 minutes to bake. I can inhale a whole lot of peanut butter while impatience gets the better of me during that 35 minutes, let me tell you. It is No Bueno.

So. In lieu of picking up a quasi-instant meal for hubs at TJs, I did what I should have done from the get-go and made a mega-portion of one meal that he could easily eat cold or at room temperature later. Enter: Mesquite-Spiced Quinoa with Sausage and Black Beans.

We do a lot of kitchen-sink style dinners around here, and this Tex-Mexish recipe is really no different. Plus, this particular variation is a powerhouse of protein featuring prepared chicken sausage, black beans, and quinoa-the-wonder-grain, ta-da! Loaded up with fresh CSA veggies, it’s one-stop shopping for all the nutrition you’d seek from a balanced meal.

Mesquite-Spiced Quinoa with Sausage and Black Beans
By Emily Stoffel
Cooking Time: 25 mins | Serves: 4

Note: There’s no added salt in this recipe because of the seasoned sausage, black beans, mesquite spice and bouillon, which I think deliver a satisfying hit of sodium on their own. And regarding bouillon, I go back and forth between using chicken stock and Better than Bouillon Chicken in dishes like this. In this instance, I went with the reduced-sodium version of the latter, but you could just as easily cook your quinoa in stock (omitting the bouillon), or swap out the chicken version of either option for veggie. In fact, with veggie stock and the sausage omitted, this would make an equally satisfying vegan lunch or supper.


  • 1.5 cups quinoa, thoroughly rinsed
  • 1 T Better than Bouillon (see Note)
  • 1 package Trader Joe’s fully cooked Sweet Basil Pesto Smoked Chicken and Turkey Sausage, sliced in half lengthwise (or other cooked sausage of your choice)
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 8 oz. kale, stripped from stems, washed and torn into bite-sized pieces
  • 1 15 oz. can seasoned black beans
  • 1.5 tsp Sweet Mesquite seasoning (yes, it’s from my local Costco)
  • 1-2 T olive oil
  • freshly cracked black pepper


Add quinoa and bouillon to rice cooker and add water/cook according to cooker directions. (No rice cooker? Follow the instructions on the quinoa package. No quinoa package? High five for purchasing in bulk! Follow these easy quinoa instructions from The Kitchn.) Meanwhile, heat a generous drizzle of olive oil over a med-high flame in a large skillet and sear sausages, cut side down, until brown and crisped, about 5 minutes. Remove from pan and slice at an angle. To same pan, saute onion and bell pepper with black pepper to taste until translucent, about 2-3 minutes; add black beans with liquid, kale and mesquite seasoning. Stir to combine, cover and reduce heat to low. Simmer until kale is thoroughly wilted, about 10 mins. Add cooked quinoa to skillet (your rice cooker should pop right about this time) and stir to combine. Top with sliced sausages. Serve hot, or refrigerate for lunch or dinner the next day and enjoy cold or at room temp.

Pig hiatus + out-of-bloffice protocol

Bloffice. Blog-office, get it? It’s not great, but I know you got it the first time.

Just a quick update — I’ve not gone anywhere. Well, that’s not entirely true. I’ve been in Las Vegas for a trade show since Sunday, but I’ve not abandoned ship here at the Pig & Quill just yet. In fact, now that I’m back, I’ve got a couple of recipes on deck to post — plus I broke the cardinal rule of Vegas and documented a good amount of my gastronomic experiences there for detailed retelling later, so keep an eye out this week.

In the meantime, if there are other bloggers reading this, please tell me: when you’re on the road, how much time do you spend prepping queued posts or queuing guest posts to fill the void? It’s something I’ve hardly considered (proof again that I’m really only so-so at this whole thing) so please share tips!

Recipe: Spicy garlic noodles (with peas)

Spicy Garlic Noodles with PeasWow, sorry it’s been a while. I seem to have stumbled upon a series of social opportunities this week that took my usual routine of EatCleanBlogBed and chucked it out the window. Happy news is that, while absent, I was off lunching at one of my favorite spots in Sacramento, Magpie (home of the carrot cake cookie!); enjoying course after course of handmade Italian fare at Osteria Coppa with some of my favorite ladies; and enjoying the original jazz tunes of the smokin’ hot Adam Walter Band at the aptly named The Cats tavern in Los Gatos. Who knew there was more to life than sweatpants and Netflix? Ah, the little things.

The sad news, unfortunately, is that while this return post is a recipe for, hands down, one of the most adored and frequently enjoyed meals in our house, it’s disappointingly simple. You won’t find any truffle oil, pools of glossy browned butter or fatty pork side here. But oh, this dish brings the flavor. Have you ever heard of the famed Garlic Noodles at the popular restaurant Crustacean (San Francisco/LA)? I won’t use the words dead ringer, but this pasta comes satisfyingly close. This is everyone’s favorite aglio, olio e peperoncino — with a little sumthin’ extra. It’s salty. It’s garlicky. It’s got all that savory brown-food flavor you crave, slathered on al dente pasta. And it starts with just a handful of simple ingredients that you probably have on hand right now.

How else to communicate the exponential deliciousness of this pasta? Ah. You know that special meal you want to make for yourself every time your spouse is on a business trip so you can guiltlessly eat the whole pan yourself? This. Is that meal.

Spicy Garlic Noodles (with Peas)
By Emily Stoffel
Cooking Time: 15 mins | Serves: 2

Note: ‘Fraid anchovies are too fishy? Fear not. Here, the anchovy paste (or fillets) gradually melts into salty, nutty goodness in the garlicky oil. You’ll be a convert after just one taste. Of course, if you’re shooting to make this a vegetarian recipe, you can omit the anchovy all together. I might just bump up the soy a smidge. The peas are also optional. I love peas, but I also love this meal without. Depends how much green you’re feeling, I suppose. (If you’re pro-pea, a quick shortcut is to throw them in with the pasta during the last minute of cooking — voila, hot, peas and pasta in one step!) And lastly, though I suggested above that there’s no pig in this recipe, an excellent variation would be to render 4 strips, diced, of thick cut bacon in the skillet before adding the oil. In this instance, retain the bacon grease and reduce the oil by half. 


  • 1/2 lb spaghetti or shaped pasta
  • 4 T extra virgin olive oil
  • 6 cloves garlic, crushed
  • 1/2 tsp crushed red chili flakes
  • 1/2 tsp anchovy paste or 2-3 anchovy fillets (or more, to taste)
  • 2 T low sodium soy sauce
  • 1 cup frozen peas, thawed


Cook pasta al dente (follow package directions) in plenty of boiling salted water. Meanwhile, add olive oil, garlic, chili flakes and anchovy paste to a deep skillet or pot. Bring to a medium heat, using a wooden spoon to help dissolve anchovy paste into oil. Cook until garlic is tender, about 1-2 minutes, careful not to let garlic burn (lower heat if necessary). Add soy sauce and stir to combine. Using a spider or tongs, remove pasta from water and add to oil mixture. Add peas and toss to combine/heat through. Devour!