Spotlight: Local's Corner SF

This corner-store-converted locavore brasserie is quite a standout of its kind, nestled in the Mission (our targeted future neighborhood). The creative menu serves daily catch and available crop, yielding flavor unlike anything else ever imagined from their teeny hoodless kitchen. Every plate is a work of art, not to mention, the interior design is clean and cool.








All photos by Susan Whang

Fish Tacos with Salsa Fresca

Here's a recipe that can do no wrong... for these easy breezy spring nights that sort of feel like summer. Oh, and not a bad idea for a Mother's Day lunch either.

Ingredients 1 lb. White Fish (Tilapia or Sole) 8 Corn Tortillas, warmed 1 Avocado, chopped 3 Tomatoes, chopped 1/2 White Onion, chopped 1/2 cup chopped Cilantro 1 Lime 1 tsp Chili Powder Salt and Pepper

Preheat oven to 375 degrees. On a baking sheet or foil, lay down fish drizzled in Olive Oil and sprinkled with salt and pepper. Bake for 15 minutes. Let cool and set aside. To make the salsa, bring chopped tomatoes, onions and cilantro together in a bowl and mix well. Sprinkle in juice of 1 Lime, chili powder, salt and pepper to taste- and mix some more. In a separate small bowl, bring together chopped avocado, a sprinkle of lime juice, salt and pepper. To warm corn tortillas, flip them over medium heat on the range for 5-7 seconds each side. Pile on the fish, salsa, and avocados- garnishing with more chopped cilantro and lime if desired. Enjoy!

Mango Avocado Salsa

Part guac- part salsa, this dip is a must this cinco de mayo weekend..


Mango Avocado Salsa 1 Ripe Mango, peeled and chopped 2 Avocados, chopped 1 cup Cherry Tomatoes, halved 2 Tbsp Cilantro, chopped Juice of 1 Lime 1 tsp Salt 1/2 tsp Black Pepper Dashes of Chili Powder

In a bowl, bring all ingredients together, and mix well. Serve with tortilla chips or over fish tacos. Enjoy!

Lemon Coconut Pancakes with Yogurt Sauce

What are you doing this weekend? Maybe you should host a brunch at your place. Put on an apron, blast some tunes, and make these easy, gluten-free, slightly sweet and light pancakes- smothered in a honey-tart yogurt sauce. Your guests will coo.

Lemon Coconut Pancakes with Honey-Tart Yogurt Sauce 1 cup Gluten-Free flour 1 tsp Baking Powder 1/2 tsp Baking Soda 1 cup Brown Sugar 2 eggs 1 cup Coconut Milk 1 Tbsp Coconut Oil Juice of 1 Lemon 1/2 tsp Vanilla Extract

Yogurt Sauce 1/4 cup Plain Yogurt of Choice (Goat, Sheep, Cow) 1 Tbsp Honey 2 tsp Strawberry Preserves Juice of 1/2 a Lemon Mix all ingredients together well; set aside and serve with pancakes

First, mix all the dry ingredients together in a bowl, and set aside. In a separate bowl mix all the wet ingredients together and whisk well. Slowly stir in wet ingredients to the bowl of dry ingredients, and mix thoroughly until a smooth batter forms. Heat a pan with a drop of Coconut oil, and pour in a 1/4 cup of batter onto pan, forming a nice round shape. Cook until bubbles form- about 2-3 minutes, then flip. Repeat until all the batter is gone. Serve with yogurt sauce, and top with fresh berries.

A Light and Clean Tuna Salad Makes for Good Noshing

This mayo-less tuna salad was created out of my love for tuna salad but hate for mayo. It's great Β with crackers and perfect for sharing. A must-try!

No-Mayo! Tuna Salad 1 can Tuna in Water, drained well 1.5 Tbsp Dijon Mustard 1.5 Tbsp Apple Cider Vinegar 1 Tbsp Soy Sauce 1 Celery Stalk, chopped up 1 Tbsp Sunflower Seeds, chopped (Almonds are good too; too bad I didn't have any) A bunch of Parsley leaves, chopped up Black Pepper

Bring all ingredients together in a bowl, mix it up well, and serve on a platter with gluten-free crackers for noshing with your guests! xoS

Seasonal Granola

Still obsessed with all things pumpkin, this easy granola recipe came in handy this weekend. Now I'm stocked for the week ahead!

Pumpkin Granola: 2 cups Rolled Oats (scoop this up from the bulk aisle! Bonus: these are gluten-free!) 1/3 cup Pure Pumpkin Puree 1/2 Agave Nectar or Pure Maple Syrup 1/2 cup Coconut Oil- melted (Place open jar on top of stove while preheating oven!) 1/2 cup chopped Pecans 1/2 cup chopped Pistachios 1/4 cup Sunflower Seeds 1/3 cup Coconut Flakes 1/2 cup Golden Raisins

Preheat oven to 350. In a bowl, bring all ingredients together and mix thoroughly. Evenly spread mixture out on a baking sheet, and bake for 20 minutes until golden-browning occurs. A good gage is to look at the color of your raisins, for they cook fast. If they look really dark like the way mine did- you're done. Your batch isn't burnt or ruined! I like my granola on the toastier side so it was perfect for me, but just be vigilant and don't let it burn too bad... Let cool, then sprinkle atop a little plain goat yogurt and drizzle over some honey for a delicious parfait.

This recipe will fill an 18oz mason jar.. double the batch and make even more to store!

Mellow Mango Lassi

I'm all about quick, easy and filling breakfasts. This week, I'm taking a tiny hiatus from green smoothies and juices for a fruitier and creamier option: the Mango Lassi; still dairy-free, still nutrient-dense, still delicious and filling...

Mango Lassi 1 ripe mango 1/2 cup plain goat yogurt Juice of 1 orange 1 Tbsp honey

Blend all ingredients together. Split the portions evenly between you and your honey. Ride off into the day. Conquer. Repeat tomorrow.