Celebration salad with homemade written all over it

The theme these days on every blog post and every food newsletter I receive is obviously holidays. What to make? Decisions, decisions. It doesn't have to be all that hard, does it? Let everyone else do the heavy lifting and bring a salad to your next celebration. This salad has touches of homemade in it that make it extra special. Every table needs a pop of color and this salad will hit it out of the park. With a bit of pepper from the greens, a hint of sweet from the fruit & the vinaigrette followed up by crunch & spice from the nuts you cannot go wrong. It's time to celebrate!

Celebration Salad with Persimmons, Pomegranates and Spiced Pecans 

Spiced Pecans
1 c. pecan halves (not pieces)
2 T. sugar
½ t. ground cinnamon
½ t. kosher salt
¼ t. cayenne pepper
2 t. honey

Bring water to a boil in a small saucepan.  Add the walnuts and boil for 30 seconds.  Drain nuts and transfer to a small bowl.  Toss nuts with remaining ingredients.  Arrange nuts on a parchment lined baking sheet in a single layer.  Baking, stirring once at 10 minutes in. Return nuts to the oven and bake until golden brown, about 5-7 additional minutes.  You want dark nuts but not burnt. Allow to cool completely.

Maple dressing1/3 c. real maple syrup
1/4 c. light sour cream
4 Tbsp. white wine vinegar
1 tsp. kosher salt
½ tsp. fresh black pepper
½ c. extra virgin olive oil

In a medium bowl, whisk together maple syrup and sour cream.  Whisk in vinegar, salt and pepper.  Slowly whisk in olive oil in a steady stream.  Taste dressing on a lettuce leaf.  Adjust seasoning by adding more salt or a squeeze of lemon juice.

Assembled salad

1 fuyu persimmon , halved (looks like an orange tomato; pick a firm one)
4 c. mixed greens such as arugula, spinach & butter lettuce
½ c. pomegranate seeds
½ spiced pecans
Maple dressing to taste

Preheat oven to 350°

At the last minute before serving salad, in a large salad bowl, toss together persimmon through spice pecans.  Dress salad with maple dressing to taste.  Mound each salad plate with dressed salad and sprinkle cooled walnuts on top. Note: this salad also tastes great with apples, pears & dried cranberries in place of the pomegranates and persimmons.

Serves 6

Recipe adapted from Tante Marie's Cooking School

No Regrets Go-To Holiday Dish

Wild Mushroom Bread Pudding

People always ask me what's my go-to holiday table staple. If only it were that easy. I rarely make savory recipes more than three times unless it's truly a gem. This wild mushroom bread pudding recipe has gem status written all over it. Since its original version, the recipe below has been updated several times. Each time I make it, I change it up a bit. It's foolproof; a must make ahead dish that's hard to pass up on a buffet even when you have serious will power. If you are going to go this holiday season, go big, no regrets.  

Wild Mushroom Bread Pudding

Ingredients:
1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 bulb chopped fennel
1 leek, halved lengthwise & thinly sliced
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
1/2 oz dried mushrooms, hydrated & chopped
3 1/2 cups heavy whipping cream (just shy of 1 quart)
5 sage leaves, chopped
1/3 cup chopped fresh parsley
8 large eggs
2 teaspoons salt
1 Tbsp Dijon mustard
1 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan cheese
1/2 cup gruyere cheese

Directions:

1. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Set aside. Cut bread into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.

2. Melt butter in large skillet over medium-high heat. Add fennel through assorted mushrooms. sauté until soft and juices have evaporated, about 15 minutes. Add hydrated mushrooms, stir to combine.

3. In large bowl, whisk heavy cream with the rest of the ingredients, reserving about 1/3 cup of cheese. Mix custard into bread and sauteed vegetables. Transfer stuffing to prepared dish. Sprinkle with remaining cheese. DO AHEAD best if prepared 1 day ahead. Cover and refrigerate.

4. When ready to bake, pull pre-made bread pudding from refridgerator. Let come to room temperature, about 30 mins. Meanwhile preheat oven to 350°F. Bake bread pudding uncovered until set and top is golden, about 45 mins-1 hour. Let stand 15 minutes.

Serves 10-12

Recipe adapted from Bon Appetit

Smart snacking

Spicy & sweet pickled veggies in no time



Make extra and give as a gift

Time to swap out your salty potato chip craving with this irresistible healthy snack. Giardiniera is an Italian mix of pickled veggies from the garden that are packed in vinegar and/ oil. I skip the oil to keep this crisp & punchy snack as healthy as possible. The steps to making this condiment are simple. Wash & chop any mix of crunchy veggies that you desire. Bring a saucepan of water, white vinegar and few spices to a boil. Add prepped veggies to the saucepan. Bring the liquid back to a boil. Remove saucepan from heat and let the mixture come to room temp before storing in the fridge for up to 3 weeks.

Help put your salty food cravings to rest with this versatile, low-cal snack/condiment that you won't regret munching on. Give it a try in salads, on a holiday relish platter (yes those still exist in some families), on sandwiches, as a pizza topping or even in scrambled eggs.

Crunchy Pickled Veggies with a Kick

Ingredients:
2 1/2 c. white vinegar
2 1/2 c. water
1 tbsp. kosher salt
2 tbsp. sugar
1 bay leaf
3 cloves
2 teaspoons celery seeds
2 stalks celery, halved and quartered lengthwise
2 carrots, peeled, halved and quartered lengthwise (or 10 baby carrots)
1/2 head of cauliflower, core removed and separated into small florets
1/2 yellow onion, halved, peeled & quartered lengthwise
2 Serrano chilies, stems trimmed and halved (remove the seeds for less heat)
1/2 cucumber, halved lengthwise & quartered (cut off the seeds)
1/2 orange bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
Handful of green beans, stems trimmed

Directions:
1. Combine the vinegar through celery seeds in a medium/large saucepan and bring to a boil. Add the remaining ingredients and bring back to a boil. Remove from the heat and let cool to room temperature.
2. Transfer to a container with a tight fitted lid. Keep in the fridge for up to 3 weeks.

Makes about 3 quarts

Recipe adapted from Mad Hungry Cravings

Warming Fall soup that will surprise & delight

Pumpkin Soup with Shredded Chicken, Poblanos and Black Beans

Ingredients:
2 large boneless, skinless chicken breasts (about 1.25 lbs)
2 poblano peppers
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely diced
1 tablespoon garlic, minced
2 tablespoons ground cumin
½ tablespoon ground coriander
1/4 teaspoon ground cinnamon
1 ½ 15 oz. cans organic pumpkin puree
2 15 oz. cans no-salt added black beans, drained & rinsed
1 ¾ cup low-sodium chicken broth
Kosher salt and freshly cracked black pepper to taste
Garnish: tortilla chips, sour cream & cilantro

Directions:

1. Place chicken breasts in medium sauce pan and cover with 2 inches of water. Place saucepan on the stove, turn heat to high and bring water to a boil. Once boiling, turn heat down to a simmer and continue to let chicken cook for about 20 minutes total.  A digital thermometer should reads 165°. Once cooked, let cool slightly and shred each breast with using 2 forks.

2. Meanwhile, over an open flame on a gas stovetop, place poblano peppers directly on the fire, turning frequently until well-charred on all sides. This will take about 10 minutes total. Alternatively broil in the oven in a well-ventilated kitchen until charred (about 5 minutes per side). Remove from heat and place peppers in a bowl, covered with plastic wrap, for 5 minutes. After 5 minutes, peel off the charred skins, removing the stem and seeds as best as possible. Give the peppers a quick rinse to remove any excess seeds. Roughly chop the peppers and set aside.

3. In a large pot, add olive oil. Once heated add the onion. Cook, stirring often, until the onion has softened, about 6-8 minutes total.  Add garlic, stirring frequently, then immediately add cumin, coriander and cinnamon, and cook for another minute. Add the pumpkin, roasted peppers, shredded chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20 minutes. Add additional broth or water if desired.

4. Ladle soup into bowls and garnish with crushed tortilla chips, sour cream & chopped cilantro.

Makes 4 servings
Recipe from adapted from Shape Magazine

Kale craving

Sometimes you just need to get the heck out of dodge in order to feel inspired by food. Meals I share with friends never disappoint especially when I am with my best friends & their amazing palates. That was the case recently when my besties & I ventured onto the hot food scene in Venice, California where innovative bites litter every block. Post trip I couldn't stop thinking about the kale salad from Superba Snack Bar. It had the perfect balance of acidity with a little sweetness, saltiness and lots of crunch. I knew at first bite that I had to recreate it in my own home kitchen. Why was it so special? Maybe it was the jalapeno pickled golden raisins & red onion that I fell in love with? Maybe it was a combo of the open air setting, the company and the freshness of the salad? Whatever the case, here's a little reincarnation of a memorable salad that's best devoured in good company.

Kale salad with jalapeño pickled raisins, pine nuts, parmesan & croutons

Pickled Raisins & Red Onion ingredients:
½ cup golden raisins
¼ of a red onion, thinly sliced (optional)
1 jalapeño, halved, white ribs & seeds removed, & sliced 1/3 cup red wine vinegar
1/3 cup apple cider vinegar
¼ tsp. kosher salt
¼ tsp. crushed red pepper flakes
¼ tsp. celery seed (optional)
½ tsp. sugar
a few cracks of black pepper

Salad ingredients:
1 bunches curly kale, center rib removed from each leaf, leaves chopped
1/8 cup olive oil
Zest & juice of 1 lemon
1 tbsp. raisin pickling liquid
1/4 cup toasted pine nuts
1/4 cup parmesan
1 sprig of mint, about 8 leaves, torn
1/2 cup jalapeno-pickled golden raisins & red onion mixture, drained (recipe above)
4 pieces toasted bread, cubed
kosher salt & pepper to taste
1 tbsp. parmesan for garnish

Directions:
1. Place the first 3 pickling ingredients in a medium size bowl. Set aside.
2. In a small saucepan, add the vinegars through black pepper and bring to a boil. Once boiling, give the liquid a stir & pour it over the golden raisin, red onion & jalapeno mixture. Let sit at room temperature for 30 minutes. Note: pickle ahead of time & leave mixture in a sealed container in the refrigerator up to 2 weeks.
2. Meanwhile in large bowl, toss all of the salad ingredients together using tongs. Taste & adjust seasoning as desired. Mound salad in the center of each plate.

Serves 2 large portions, 4 small portions

Recipe inspired by Superba Snack Bar (Venice, CA)

Buzzworthy coffee cake

blueberry sour cream coffee cake piled high

It's berry season! Celebrate by making Dahlia Bakery's perfect every time coffee cake that's dotted with fresh berries and topped with an irresistibly crunchy streusel topping. If you love to bake the Dahlia Bakery Cookbook is for you!

Sour Cream Coffee Cake with Cinnamon Streusel

Streusel ingredients:

½ cup (2.5 oz) all-purpose flour
½ cup (4 oz) packed brown sugar
1 tsp cinnamon
6 tbsp (3 oz) cold unsalted butter

Cake ingredients:

2½ cups (13 oz) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks/8 oz) unsalted butter, softened
1 cup (6 5/8 oz) sugar
3 eggs
1 cup (7 3/4 oz) sour cream
1 tbsp pure vanilla extract
1 tsp kosher salt
2 cups/8 oz. fresh berries (blueberries, blackberries, or raspberries) or 11 oz frozen

Directions:
1. Preheat the oven to 350°F. Butter a 9 x 13- inch baking pan and set aside.

2. To make the streusel, combine ½ cup flour, brown sugar, and cinnamon in a bowl. Add 6 tablespoons of diced butter and blend with a pastry blender or your fingers until crumbly. Set aside.

3. To make the cake, sift together flour, baking powder, and baking soda into a bowl and set the dry ingredients aside. In an electric mixer with the paddle attachment, cream butter and sugar together until light and fluffy. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition and scraping the bowl down as needed. Mix in the sour cream, vanilla extract, and salt. Add the dry ingredients, a third at a time, mixing just until everything is blended together. Remove the bowl from the mixer and, using a rubber spatula, gently fold in the berries. The batter will be thick.

4. Scrape the batter into the prepared pan and spread it evenly with the spatula. Sprinkle the streusel evenly over the surface of the cake.

5. Bake until the top of the cake is golden brown and a wooden skewer inserted into the center of the cake comes out with a few crumbs clinging but no batter, 40 to 450minutes, rotating the pan halfway through the baking time. Remove the pan from the oven and cool on a wire rack for 10 to 15 minutes. Cut the cake into 12 squares and serve warm.

Serves 12

Recipe from The Dahlia Bakery Cookbook

Something toasted

I love the idea of an opened faced sandwich this time of year. Who doesn't like a pizza-like size of grilled bread topped with seasonal produce, spreads, cheeses & cured meats? I grew a fondness for bruschetta while traveling in Italy. I can still taste the toasted piece of sweet baguette slathered with fig spread, topped with melty robiola cheese & paper thin slices of prosciutto from Enoteca Fuori Porta in Florence. This time of year I like to recreate that perfect patio lunch at home with minimal effort, using ingredients from my garden. The only thing missing is the Ponte Vecchio Bridge on the Arno River in the backdrop.

Bruschetta with Roasted Cherry Tomatoes, Basil and Ricotta 

Ingredients:
4 cups assorted cherry tomatoes
3 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
Four 3/4" thick slices of country-style bread
Olive oil for drizzling on the bread
1 garlic clove, peeled & halved
1/2 cup fresh ricotta cheese
Zest of 1 lemon
Kosher salt & freshly cracked pepper, to taste
12 basil leaves
Flaky sea salt such as Maldon
Balsamic reduction (optional)

Directions:
1. Preheat oven to 300°
2. Toss tomatoes with olive oil and salt. Spread out on a foil lined baking sheet. Roast for 2 hours. (If you are like me and love to multi-task, throw these in before heading to a yoga class. They will be ready by the time you get home.)
3. The tomatoes are done once they have shriveled some and show signs of golden brown. Pull baking tray from the oven and use a spatula to gently press the roasted tomatoes to extract some of their juices. The less juice in the tomatoes the better they will sit up on the toasted bread.
4. To toast slice of bread, preheat broiler or outdoor grill. Drizzle one side of bread with olive oil. Toast, turning once, until golden and crisp, about 1-2 minutes. Rub toasts with cut garlic.
5. Put the ricotta along with the lemon zest in a small bowl and season generously with salt and pepper. Divide the ricotta spread between the 4 pieces of toasted bread. Lay 3 basil leaves on each one. Mound the tomatoes on the toasts. Season with sea salt and more freshly cracked pepper. Drizzle with a balsamic vinegar reduction if desired. Serve warm or at room temperature

Serves 4
Recipe adapted from Franny's Cookbook

Pumped up Corn on the Cob

Of all the summer produce that evokes memories of home, sweet white corn on the cob is at the top of my list. Having grown up in Northern California, I know that you can't drive far this time of year without getting lured in by the hand painted farm fresh produce signs that decorate so many suburban and country roads. I haven't seen true white corn at the market yet but it hasn't stopped me from buying fresh multi-colored corn which is less sweet than white but still delicious this time of year. Shuck it, grill it and eat it plain with a little salt and butter or give it a little pizzazz like I have done here with sriracha, the hottest condiment around right now. Enjoy corn on the cob while it's in season especially because its canned & frozen counterparts can't compare in terms of flavor, color, texture and the experience that comes with cooking outdoors.

Spicy Grilled Corn on the Cob

Ingredients:
3 tablespoons unsalted butter, must be at room temp
1/2 teaspoon garlic salt
1 tablespoon sriracha sauce
1 teaspoon chili powder
4 ears of corn, shucked, split in half & slathered with a little olive oil
2 tablespoons cilantro, chopped
Zest & juice of 1 lime
2 limes, quartered
course flake salt such as Maldon

Directions:

1. Heat your grill to high.

2. In a small bowl, combine the butter with garlic salt, sriracha and chili powder using a large wooden spoon or rubber spatula. Place butter mixture in the center of a dinner size plate.

3. Put the prepped corn on the grill, close the grill hood, and cook for 5 minutes, turning occasionally, until all sides of the corn are slightly charred. When the corn comes off the grill, immediately roll each ear in the spicy butter then sprinkle with cilantro, lime zest, lime juice and flake salt. Serve each cob with a lime wedge.      

Serves 4-8

Recipe adapted from www.camillestyles.com      

                               

Summery Salmon Salad

I love this time of year! The produce seems brighter, meals are lighter, days are longer and the possibility of eating outside isn't out of reach. This summery salad is versatile. Add fresh summer produce that you love and have one hand. Buy wild caught Alaskan salmon while you can too. It's worth every penny and can be cooked indoors or out. The fragrant basil vinaigrette is really just a pesto minus the cheese. Store leftovers in a jar and add it to pasta, use it as pizza sauce or spread it on sandwiches.
 
This is seasonal salad that screams dining al fresco! Enjoy!

                            

Seared Salmon, Green Bean & Potato Salad with Pesto Vinaigrette
 
Vinaigrette:
2 cups  loosely packed fresh basil leaves 
2 cloves garlic, peeled & left whole
¼ cup pine nuts or walnuts, toasted
Zest & juice of 1 lemon
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
¼ - ½ cup good quality extra-virgin olive oil
 
Salad:
1 pound green beans, tail trimmed and cut in half or left whole
1 ½ pounds fingerling or small red potatoes
¾ cup artichoke hearts, drained
½ cup baby tomatoes, halved or hydrated sundried tomatoes
6 pieces wild caught salmon (4 oz each)
1 tablespoon extra-virgin olive oil
6 large handfuls of mixed greens
6 hardboiled eggs*

Directions:

1.      Combine all of the vinaigrette ingredients except the olive oil in a food processor or blender. Pulse a few times to chop the ingredients. With the motor running add the olive oil until desired consistency is reached. Taste & adjust seasoning. Set aside.

2.     Bring salted water to a boil in a large saucepan. Once water comes to a rolling boil, add green beans, and cook for 2-4 minutes or until tender-crisp. Remove beans from water with a slotted spoon, and place in a bowl of ice water to stop the cooking. Once cooled, drain beans & place in large salad bowl.

3.     Meanwhile carefully add the potatoes to the saucepan, bring water back to a boil, reduce heat and simmer until potatoes are cooked through when pierced with a knife but still firm, about 8-12 minutes depending on the size. When the potatoes are done, drain in a colander, rinse under cold water to stop the cooking and let cool in to room temperature. Once cooled, halve potatoes and add to the salad bowl. Add artichoke hearts and baby tomatoes to the bowl as well. Set as aside.

4.     To cook the salmon, season salmon fillets with salt and pepper. In 10-inch nonstick skillet over moderately high heat, heat 1 tablespoon olive oil until hot but not smoking. Add 3 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Repeat with remaining 3 fillets.

5.     Assemble the salad: in a large bowl separate from the veg, toss the salad greens with just enough vinaigrette. Once lightly dressed, mound a handful of greens on each plate. Next toss the set aside veg with just enough vinaigrette to coat. Divide dressed veg between all six plates. Finally top each salad with salmon. Lightly drizzle vinaigrette over each salad if desired. Place 2 hardboiled egg halves on one side of each plate.

Note: leftover vinaigrette will keep well in a jar in the refrigerator for a few weeks. Top pesto with a film of olive oil to keep its bright green color after each use.

*to hard-boil eggs, place eggs in a small saucepan and cover with 1” of cold water. Bring water to a boil. Once boiling, turn off heat, remove saucepan from hot burner, cover and let sit for 11 minutes. Shock in an ice bath (ice water) to stop the cooking. Peel & halve.

Serves 6
Recipe adapted from Mediterranean Fresh

 

Homemade granola - better than store shelve bags & boxes

Got 15 minutes? Make homemade granola. It won't take you longer than 15 minutes to prep your ingredients and get them in the oven. If you keep a decently stocked pantry, the ingredients are probably at your disposal. If they aren't, they won't be hard to find. Seek out your nearest grocery store that has a decent bulk section. Warning - this stuff is addictive and your living quarters are about to smell like a bakery.

Homemade Granola

Ingredients:
4 cups old fashion oats

1 1/2 cups nuts – any combination (I like half raw almonds, half pistachios, slightly crushed)

1 1/2 cup seeds – any combination (I like raw sunflower seeds, flax seed meal & raw pumpkin seeds)

1/2 cup unsweetened coconut flakes/chips

1 teaspoon kosher salt

3/4 cup dark brown sugar (light is fine too)

1/3 cup Grade B Maple syrup (the real stuff)

1/4 cup honey

5 tablespoons unsalted butter or 1/3 cup extra virgin olive oil to make it vegan

1 tablespoon vanilla extract

1 cup dried fruit – optional

Directions:

1. Preheat the oven to 300˚F

2. Place the oats, nuts, seeds, coconut and salt in a large bowl. Place the sweeteners, butter* and vanilla in a small saucepan and heat on medium, stirring often, until the sugar has melted & the butter has dissolved, about 5 minutes. Let it come to a rolling boil for 1 of the 5 minutes. *If using olive oil, whisk it into the melted sugar mixture after it has boiled. Pour hot liquid over the dry goods and using a rubber spatula, stir to evenly coat.

3. Divide the granola between two rimmed baking sheets that have been lined with parchment. Reynold's brand now sells a non-stick pan lining paper that has foil on the underside & parchment on the top which is fantastic because it will stay put in the corners. Spread the granola out until it’s flat and evenly distributed. Bake for 30 minutes, rotating the trays from front to back & top to bottom halfway through the baking process. After 30 minutes, take out the trays and use a heatproof spatula to stir granola. Rotate the trays again and bake for an additional 15-20 minutes until golden brown. Take trays out of the oven and let cool completely. Mix in dried fruit if desired. Store in an air proof container. Eat by the handful, serve with milk or layer with Greek yogurt & berries to make a delicious parfait.

Makes roughly 12 cups of granola

Note: it's a forgiving recipe so feel free to play around with the ingredients some

Recipe inspired by Bi-Rite Creamery's Sweet Cream & Sugar Cones Cookbook

 

Simple black bean burgers with a side of healthy

Black bean burger topped with pineapple salsa & avocado

True Food Kitchen's raw vegetable bouquet with tzatziki

I love a good homemade black bean burger. I love them so much that I have written about them before (here). With a few simple ingredients, most of which I have on-hand, I can forget about eating meat for a night without hesitation. That’s actually most nights for me. Who needs meat when you have filling fiber & protein rich black beans topped with avocado as a substitute? On the side of my burger, I enjoy raw veggies & tzatziki dip as inspired by the uber healthy True Food Kitchen Cookbook. Those traveling to or residents of Phoenix, Colorado, San Diego & LA can have TFK's bounty year round but for those of us inland, TFK's cookbook is a good substitute for the health conscious home cook. To round out the meal I garnished my black bean burger with a simple pineapple salsa & avocado.

For a stunning party presentation as seen in the second photo, serve the veggies with the tzatziki dip in a big bowl or colander. This idea was taken straight from the True Foods Kitchen in Phoenix. I couldn't resist sharing. I hope you do too!

Black Bean Burgers with Avocado & Pineapple Salsa

Burgers:
6 tablespoons olive oil, divided
1 yellow onion, finely chopped
1 small carrot, peeled and shredded or chopped (about ½ cup)
1 15oz can black beans, rinsed & drained (I like Whole Food's 365 brand no-salt added)
½ cup cornmeal
½ cup bread crumbs (I use whole wheat which I keep in my freezer)
1 tablespoon chili powder
1 teaspoon sea salt
½ cup chopped fresh cilantro
¼ cup of water
1 avocado, sliced
1/2 cup store bought or fresh made pineapple or mango salsa

Black bean burger instructions:

1. In a large non-stick skillet, heat 2 tablespoons oil over medium heat. Add onions and let cook, stirring often, until tender & slightly caramelized, about 10 minutes. Add in the carrots & a pinch of kosher salt. Cook until carrots become soft, about 5-10 additional minutes, again stirring often to prevent a burnt mess. Transfer onion mixture to a large bowl.

2. Add beans, cornmeal, breadcrumbs, chili powder, salt, cilantro and water to the bowl with onion mixture. Use a large spoon, fork or your hands to mash it all together. If the mixture is too dry to hold together, add water, 1 tablespoon at a time.

3. Using your hands, form the bean mixture into 6 equal sized patties. In a nonstick or cast iron skillet, heat 2 tablespoons of oil over medium-high heat and pan-fry 3 patties for about 3 minutes on each side, until lightly browned and crisp. Before pan-frying the remaining 3 patties add the last 2 tablespoons of olive oil to the skillet and once heated, begin cooking the patties 3 minutes per side. Serve on toasted whole wheat buns with salsa, sliced avocado & a side of raw veg with tzatziki dip.

Serves 6
Black bean burger recipe from Chloe's Kitchen

Note: black bean burgers freeze well. Freeze each on a parchment lined sheet tray. Once frozen pop them into a Ziploc & defrost individually as needed.

Raw Veggies & Tzatziki

Tzatziki dip:
1/2 cup low-fat mayonnaise
1 cup 2% Greek yogurt
1-2 tablespoons fresh dill, chopped
1 scallion, minced
1 jalapeno, seeded & minced
Zest & juice of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Seasonal veggies of your choice:
green and yellow green beans (blanched)
snow peas
broccoli stems
thin asparagus spears, tough ends snapped off
cherry tomatoes
long and thin carrots or baby carrots
cucumbers, cut in half lengthwise
Red and white Belgium endive, separated into spears

Dip instructions:

1. In a bowl, whisk together the mayo & yogurt. Whisk in the remaining dip ingredients. Taste & adjust seasoning. Chill & serve as desired.

Makes 2 1/2 cups
Recipe from True Food Kitchen

Simple Chinese chicken salad

The finished dish - Chinese chicken salad

blanching snap peas



napa cabbage 



rainbow radish

peeling ginger with the back of a spoon

salad ready to be tossed with miso sesame dressing

By this point in the winter season, I have had my fill of stews, braises and other comforting one pot meals. Now it's time to start thinking about spring! Lighten up your dinner table with a crunchy, colorful and slightly nutty Chinese chicken salad. This is no Wolfgang Puck Chinese chicken salad nor is it a riff my favorite from Comforts in San Anselmo, California. Rightfully so, those salads have serious followings. They are destination salads with a sweetness I enjoy but dare not touch. Instead, my version of a Chinese chicken salad has been influenced by a sugar snap pea salad from the Smitten Kitchen Cookbook which also happens to be this month's cookbook project. Enjoy!

Chinese Chicken Salad
1 pre-cooked rotisserie chicken, meat shredded
1/2 lb sugar snap peas

1/2 lb napa cabbage, leaves stacked & cut into thin strips (3 cups)

5 romaine lettuce leaves, shredded like cabbage

1/4 cup slivered almonds, toasted

2 radishes, quartered & thinly sliced

3 scallions, thinly sliced on the bias

1 tablespoons sesame seeds, well toasted (heat a dry skillet over medium high heat, shaking pan constantly, until golden brown, about 4 minutes)

1/2 cup shredded carrots (or grate one medium carrot)
1 seedless tangerine, peeled and split into sections (or use canned)

Sesame-miso dressing

1 tablespoon minced fresh ginger

1 clove garlic, peeled

2 tablespoons miso paste or low-sodium soy sauce

2 tablespoons tahini (sesame seed paste) or 1 tbsp creamy peanut butter

1 tablespoon honey

1/3 cup rice vinegar

2 tablespoons sesame oil

2 tablespoons olive oil

1. In a large bowl, place shredded/chopped chicken. Set aside.
2. Bring a medium pot of salted water to a boil. Prepare a bowl of ice water and set on your counter while water snap peas cook. Boil sugar snap peas for about 1 minute, or until just barely cooked but still crisp. Scoop them out of water with a large slotted spoon and drop into ice water to stop the cooking. Once they have cooled, drain and pat dry. If desired, cut peas on the bias into thin slices or leave whole. Toss in with the chicken.
3. To the salad bowl also add the cabbage, romaine, almonds, radish, scallions, 1 tablespoon of sesame seeds, carrots and tangerine segments.

4. Meanwhile, to make the dressing, place all but the sesame and olive oil in blender. Give it a quick whirl to combine the ingredients and chop the garlic. While the motor is running, slowly drizzle the oils through the removable inner lid until the dressing comes together. Taste and adjust seasoning as desired.

4. Toss salad with half the dressing. Taste and add more if needed. Sprinkle salad with the remaining sesame seeds. Serve mounded in the center of each plate.
Note: this salad also tastes great without chicken.

Serves 4-6

Miso-Curry Delicata Squash with Sweet Potatoes & Kale

Delicata squash de-seeded & sliced

Sqash & sweet potatoes covered in salty miso curry glaze

 

Kale removed from center stalk & roughly chopped

Deliciousness - kale, squash, sweet potatoes & delicata squash

A dish that incorporates delicata squash, sweet potatoes, pepitas (green pumpkin seeds) & kale is what I consider soul food! It's nourishing, from the earth and layered with sweet & salty flavors. Enjoy this little gem of a recipe, another Super Natural Everyday experiment gone well.

Miso-Curry Delicata Squash with Sweet Potatoes & Kale

12 ounces delicata squash (long, small yellow with green striped squash or peeled & cubed butternut squash)
1/4 cup olive oil
1/4 cup miso paste (red or white)
1 tbsp red Thai curry paste
1 lemon, freshly juiced
1 medium sweet potatoes, peeled & cut into small chunks
1 1/2 cups chopped kale, center stems removed
1/3 cup pepitas, toasted, or tamari pumpkin seeds (look for them in the bulk section)
2/3 cup chopped fresh cilantro

1.     Preheat the oven to 400° with a rack in the middle of the oven.

2.     Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2 inch thick half-moons. The skin of this squash is edible so don’t worry that you haven’t peeled it.

3.     In a small bowl, whisk together olive oil, miso, curry paste & lemon juice. Combine the sweet potatoes and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet; arrange in a single layer. Reserve bowl for later use in step 4. Roast for 15 minutes, until the veggies are starting to brown.  Pull out of oven; using tongs, mix the veggies & let rest before proceeding to the next step.

4.     Using the original squash bowl, toss the remaining curry paste mixture with the kale leaves. Once coated add the kale to the baking tray with the squash & sweet potato. Toss everything together as gently as possible. Put tray back in the oven and continue roasting for 10-15 more minutes. Keep a close watch to avoid burnt squash or potatoes.

5.     Toss the roasted vegetables gently with pepitas and cilantro. Serve family style in a large bowl or on a platter.

Note: to make this a meal, serve with your favorite grain such as quinoa. Toast pepitas in a hot, dry, large skillet until golden brown and puffed, about 5 minutes with continuous movement in the skillet.

Recipe adapted from Super Natural Everyday