After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because it all looks so incredibly vibrant and delicious!
The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this recipe from the back cover happened to catch my attention. I love tabbouleh, I love strawberries, and I love salads mixed with sweet and savory things, so here we go…
Instead of putting my own spin on things, I thought I’d go crazy and just follow the recipe exactly as Sara wrote it. (Except I didn’t have parsley so at the last minute, I chopped up basil). I don’t cook a lot with bulgur but I should – it’s so easy to make and I love how it has a more mellow flavor than quinoa. Of course, if you’re gluten free, go ahead and use quinoa in this recipe.
Feta is optional, but since she made a special note about how her “resident taste tester would argue it’s absolutely necessary,” I went for it. The only thing that was really missing here was the pretty picnic scene that should have been in the background. We ate this for dinner last night, but it would definitely be picnic-perfect.
Other recipes that are on my list: the Hippie Bowl (check out this cute post from A Couple Cooks), the Tahini Kale Slaw & Roasted Tamari Portobello Bowl, and this mixed berry tiramisu. Click here to get the book!
Two things happened on Monday: It was Jack’s birthday and also we won the Saveur Reader’s Choice Best Cooking Blog award! Thank you, thank you, thank you, to all of you who voted for us! As someone who’s not used to winning things, I really didn’t see this coming. I’m shocked and just so flattered.
I realize — I probably should be posting cocktails and cake, but it’s been a heck of a busy week, so today I bring you: Celebration Salad. (Although, stay tuned, I have some yummy birthday carrot cake coming up next week).
But for now, this salad. (Which I think is worth celebrating). It’s fresh, springy, and would be so perfect for easter. I had some gorgeous romanesco, but you could sub cauliflower just as easily. I blanched the romanesco just a bit and tossed it with a lemony dijon dressing along with chickpeas, avocado, eggs, capers and smoked salmon.
I’ve never loved baked potatoes. I know… that’s hardly the way to begin a baked potato post. In my world (growing up), they came 2 ways: On our dinner table – plain with just a bit of margarine (sorry mom!)… and at the Yorktown Mall food court – those giant sour-cream-piled ones that seemed like a heart attack on a plate. (Which, by the way, were considered the “healthy” option because they were baked not fried! Gotta love the midwest in the 90’s).
The kind that wasn’t an option? This kind… baked sweet potatoes stuffed with black beans, a little bit of cheese (which is optional), toasted pumpkins seeds for crunch, and a big dollop of creamy chile-spiced greek yogurt. Healthy comfort food at it’s finest (and easiest).
Over the years we’ve had more than a few untraditional Thanksgivings… the ones where we didn’t make it to the family feast because flying during the holiday weekend is the biggest. hassle. ever. We’ve had a slew of friendsgivings, well before they were the cool hipster thing to do… One year, Jack and I spent a nice evening alone over a romantic dinner of butternut squash risotto… And I’ll never forget the year I didn’t fly home from college and I ate a can of tuna and frozen green beans. I know, so sad. But I had schoolwork to catch up on, and Publix frozen veggies were 10 for $1, so that was surely something to be thankful for. Last week, as we sat down to eat this dish, I couldn’t help but think – if only I knew how to make this back then. It’s not expensive, it’s not at all hard… and it’s practically Thanksgiving on one platter (minus the turkey of course, but I’m not a turkey eater). Creamy squash, hearty mushrooms, toasty pecans, and tart cranberries… Of course, this would be a beautiful veggie addition to your thanksgiving table. It would also be a nice dinner for 2, or a hearty meal for 1 hungry college student + leftovers for the rest of the week. You could sub in quinoa here, but millet is my new favorite grain. It’s still gluten free, but tastes just like couscous.
We’re on a butternut squash kick this week. It wasn’t intentional, it’s just that one butternut squash times two people equals about four meals. It’s a squash that keeps on giving.
Today’s special shape: ribbons! No special gadgets required – just get out your regular veggie peeler, and peel away. Toss with a tangy dressing (it’ll help tame down the raw bite), and toss with kale, apples, herbs and nuts.
If this is all too green and healthy for your traditional thanksgiving meal, just think of it as your pre-turkey-day (delicious) detox!