Egg and Lamb Sausage Wraps

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When I was a kid I used to take lavash bread, stuff it with leftovers like kababs or goosht koobideh, add some Iranian pickles and Tapatio to the wrap and call it an Iranian burrito. I am, after all, a hyphenated Californian-Iranian.

This wrap is the grown up version: a griddled whole wheat tortilla takes the place of lavash, a garlicy yogurt sauce replaces the tapatio, and the filling is all sabzi khordan, egg, and sausage. They’re easy to make and even easier to eat.

Egg and lamb sausage wraps

Ingredients:

8 eggs
1 cup Greek yogurt
2 tablespoons lemon juice
1 small garlic clove, grated
Salt
2 tablespoons olive oil
1 pound lamb sausage, preferably merguez, casings removed
4 large whole-wheat flour tortillas
1/4 red onion, thinly sliced
8 Iranian pickled cucumbers, thinly sliced crosswise on the diagonal
3 cups basil and/or mint leaves

1. Bring a medium pot of water to a boil. Add eggs and cook 8 minutes. Transfer to a bowl of ice water with a slotted spoon; let cool. Peel eggs, then slice each crosswise into 4 pieces.

2. In the meantime, mix yogurt, lemon juice, and garlic in a small bowl; season with salt.

3. Heat oil in a large skillet over medium-high. Add sausage and press down on it with a wooden spoon to flatten; cook, undisturbed, until browned underneath, about 5 minutes. Turn sausage over; break into smaller pieces with spoon. Cook until cooked through and crisp, about 5 minutes. Transfer sausage to a bowl. Reserve skillet.

4. Lay out tortilla on a work surface. Spread 1/4 cup yogurt sauce over each, leaving a border. Top with sausage, dividing evenly. Top each with 8 egg slices in a single layer, then with red onion, pickles, and mint. Fold in 2 sides of tortilla and starting at an unfolded edge, roll up tightly.

5. Set reserved skillet over medium heat and cook 2 wraps until golden brown and starting to crisp underneath, about 3 minutes. Turn over and cook until golden brown on the other side. Transfer to a cutting board. Repeat with remaining wraps. Cut wraps in half crosswise and serve.

Trout Toast with Scrambled Eggs

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My scrambled eggs have always been rubbery. Scratch that — rubbery and bland.

Until I tried this revelation of a recipe. Adapted from Bon Appetit, these eggs are rich and oh-so-creamy. The secret ingredient? Creme fraiche. Paired along lightly smoked trout and an acidic arugula salad, this makes a perfect decadent brunch or dinner. This, my friends, is California cuisine at its finest.

Trout toast with soft scrambled eggs

Ingredients:

8 large eggs
1/2 teaspoon salt, plus more
6 teaspoons unsalted butter, divided
4 slices sourdough bread
3 tablespoons creme fraiche
1 skin-on, boneless smoked trout fillet (about 5 ounces), skin removed, flesh broken into small pieces
1 lemon, halved
Pepper
2 green onions, thinly sliced
2 tablespoons chopped dill
5 ounces baby arugula (about 4 cups)
2 teaspoons olive oil

1. Crack eggs into a bowl and add salt, whisking until no streaks remain.

2. Heat 2 teaspoons butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another tablespoons butter and remaining 2 slices of bread.

3. Heat remaining 2 tablespoons butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in creme fraiche and cook, stirring occasionally, until eggs are barely set, about 2 minutes.

4. Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter green onions and dill on top.

5. Squeeze juice from remaining lemon half into a bowl. Add arugula and drizzle with oil; season with salt and pepper and toss to coat. Serve alongside toasts.

Baby Arugula Salad with Date and Citrus Dressing

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I’ve been experimenting with more Middle Eastern flavors in my cooking lately and this salad is a riff on California meets Iran. What’s more Californian than arugula and citrus and what’s more Iranian than dates, mint, and pistachios?

I was iffy on how well citrus and dates would pair in a dressing the first time I made this, but the results were stellar. A little bit sweet, a little bit sour, you’ll want seconds of this salad.

Baby arugula salad with date and citrus dressing

Ingredients:

1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons orange juice
1 teaspoon minced shallot
1 cup mandarins, peeled and segments cut in half
1/2 cup pitted dates, thinly sliced, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 Belgian endives, sliced
6 cups baby arugula
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons mint leaves, cut into thin strips
1/2 cup toasted pistachios
2 ounces Parmesan cheese, shaved (about 1 cup)

1. Whisk together olive oil, sherry vinegar, orange juice, shallot, and 1 tablespoon dates. Season with salt and pepper.

2. Place mandarins and remaining dates in a large bowl. Reserve and set aside 6 tablespoons vinaigrette. Drizzle remaining vinaigrette over mandarin mixture, and, using your hands, pull dates apart into individual slices. Add endives, arugula, parsley, mint, and remaining vinaigrette; toss to coat.

3. To serve, garnish with pistachios and shaved Parmesan cheese.

Broccoli Caesar Salad

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Caesar salad recipes are a dime a dozen but I crave this one because it’s lighter and crunchier than your standard Caesar. Plus, it’s perfect for the winter when there’s not much in season save cruciferous vegetables.

Broccoli Caesar salad

Ingredients:

2 oil-packed anchovy fillets (optional)
1 garlic clove, sliced
1/4 cup lemon juice
1 1/2 teaspoons Dijon mustard
Salt
2 teaspoons mayonnaise
1/3 cup extra-virgin olive oil
3 tablespoons grated Parmesan, plus more for serving
1 head of broccoli (about 1 pound)
1/4 head of cabbage, thinly sliced (optional)
Finely grated lemon zest, for serving
Black pepper, for serving

1. Using the side of a heavy knife, mash anchovies and garlic on a cutting board until a paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and salt to taste. Add mayonnaise and whisk until smooth. Gradually add oil, whisking until emulsified. Stir in grated Parmesan.

2. Trim woody ends from broccoli stems, preserving the stem. Peel thick stems to expose tender inner cores and thinly slice. Cut off florets and break into bite-size pieces. Add to bowl with dressing. Add cabbage, if using, to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing. Let sit at least 10 minutes.

3. Top salad with more Parmesan, some lemon zest, and pepper.

A Week in Maui

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If Kauai is the island for nature lovers (shoutout to Ishihara Market, my favorite poke) and Oahu is the island for those seeking city and surf (shout out to Hanauma Bay, my favorite beach), then Maui is the family-friendly island. A little something for everyone, which makes sense because that’s where we went with Nishan’s family this winter. Whether you’re two, thirty-five, or seventy, Maui has something to offer. Here’s how we spent our week:

Coconut ice cream

First things first: coconut ice cream at Lappert’s.

Eskimo Candy poke

Eskimo Candy

What is a trip to Hawaii without the best poke of your life? The tuna was like butter at Eskimo Candy Seafood Market.

Poi mochi at Lineage

If it’s finer dining you’re after but want to do native Hawaiian food justice, go to Lineage. The poi mochi was the standout here.

Crab cake salad

Crab cake salad at Nalu’s South Shore Grill. Super chill, super fresh.

Shave ice in Wailea

The requisite shave ice. Five-year-old me was very happy.

Haleakala

Haleakala

Haleakala

The otherworldly Haleakala National Park. My favorite place in Maui — photos don’t do it justice. If you go, be prepared for a hair-raising drive, though.

Tuna poke at South Maui Fish Co

All that hiking at Haleakala deserves another poke, this time at South Maui Fish Co.

Wailea Beach

Thank you for sharing your bounty, Hawaii. And the poke. And the shave ice. And the ice cream.