It’s hardly winter here anymore, but I’m still trying to keep all of you snowbirds in mind. Enter, the winter salad. This is full of warm roasty goodness, and brightened up with a tangy lemon-ey dressing.
Have you cooked with sunchokes? They’re new to me, but I just love them. Sliced and roasted, they have a potato-like quality. They’re less starchy so they don’t make this too heavy, but they bring a nice substantial bite. And I like my salads to have some substance.
Shaving the brussels sprouts makes this pretty fast and easy. They take just a few minutes in a pan to develop that sweet caramelized flavor… a method that I’m surprised took me this long to discover… but now that I have I’ll be using it again and again.
I’m a new believer to the raw kale salad movement. I know, I’m late to this party (especially given my love for kale). But better late than never. It was this salad from Snap Kitchen that convinced me a few weeks ago. Bright, tangy, citrusy… exactly what I’m craving during this part of the winter.
I made an asian-inspired version by whisking together a dressing of miso paste, a few squeezes of orange juice and some sesame oil… and added in avocado, and toasted almonds, and pickled red onions.
And speaking of late… I’ve gotta cut this short because I’m halfway out the door to the airport as we speak. I’m heading to Alt Summit today – I can’t wait to meet so many of my blogger friends in person this weekend… if you’re gonna be there, come find me!
I’ve gotten over a major food fear recently. It sounds weird to say, but I haven’t eaten oranges (or fruits from the orange family) for about a year and a half. I know, it’s about the weirdest aversion to have. People in general like oranges. And I did too, until I had a certain unfortunate food experience while on vacation in Morocco.
Coming home, I figured I wouldn’t look at an orange for maybe a few months… then a year and a half went by and I still had no good reason to confront them. Last month I was invited to guest taste at Whole Foods’ Citrus Showdown event, where 2 local chefs prepared dishes with satsumas and clementines.
I went, I ate, and I survived. It’s funny how these little hangups are all just in your mind.
While on my little orange sabbatical, one thing I really missed were crunchy chopped asian salads with little fried shallots on top. Similar to a Chinese chicken salad (sans the chicken), I made mine with a miso-citrus dressing and topped it with some chopped sesame tofu and these darling clementines. Perfect thing to brighten up a cold winter day.
Happy new year!
Do you all make resolutions? In the past I haven’t, but this year I’m going to give it a go. (And I’m thinking if I write them here, maybe I’ll feel some sense of accountability).
1. Learn Italian. So far, I can read most restaurant menus, I can order gelato… I can ask for directions… but I’d love to be able to have an actual conversation.
2. Send back wedding rsvp cards, and mail out baby gifts on time. I’m the worst… I’m the friend that shows up to your baby shower with a printout from Amazon.com of what I purchased off your registry that morning. But I mean well, really I do.
3. Get some furniture and hang things on my walls. We moved into this new house just about two years ago. If you’ve seen our kitchen, it might appear as if we live in a state of togetherness, but I assure you that every other room has a ways to go. Furniture is hard.
I haven’t made any specific food resolutions… but if eating healthier in the new year is one of yours, this salad is a good tasty place to start. It’s light, yet satisfying, and packs a nice kick. Sweet pears and paper-thin fennel are tossed in a tangy dijon vinaigrette. Salty feta ads a richness (and just a little bit goes a long way).
I hope you all had a very merry Christmas!
Aside from a short Christmas morning trip to the emergency vet (everyone’s fine, false – yet expensive – alarm) we had a pretty relaxing day. We consumed tons of food, wine, cookies, more wine, and a few extra (unnecessary) rounds of dessert.
With new years right around the corner, the indulgences aren’t over yet… but all the more reason to pack in veggies along the way. This is a variation of this sweet potato salad that I was obsessed with at the beginning of fall. I made it a little more festive by using red pomegranates and bright green pistachios.