All you want for Christmas is a christmas salad – right? Ok, maybe not, but in between all of the cookies and other sweet treats, doesn’t it just feel so good to eat something nourishing before your next cocktail? This salad is packed with so many things that I crave, like dark leafy kale and hearty farro; and to make it extra festive – hazelnuts and pomegranates. It’s the salad that looks like a Christmas tree.
You can use either lacinato kale (pictured) or curly kale for this recipe. I usually find curly kale to be a little bit softer, but this pretty bouquet of local lacinato was on the smaller side so the leaves were nice and tender – especially after massaging them with this tangy dressing.
This salad looks gorgeous as a side dish on your holiday table or is delicious with soup for a cozy night in. If you want to make it a meal on it’s own, add your protein of choice and pack it up for lunch during the week. It’s great the second day (and also the third).
Bread making has become Jack’s new weekend hobby. Over the last few weeks, he’s made some really delicious focaccia and a few loaves of ciabatta which, I have to tell you, were super impressive. I previously had this idea that rustic crusty bread would require wood fired ovens and other non-household equipment to make. It doesn’t. The ingredients are simple, but it does require an afternoon’s worth of babysitting. Knead, fold, wait, rest… repeat… like 15 more times.
After all of this hard work, when the last chunk of ciabatta went stale a few days later I couldn’t bear to toss it. While I commonly talk about my cooking inspiration coming from what I find at the farmer’s market, there are times like this where the ideas come from not wanting to waste ingredients that someone made (or grew) with love.
The bread was way too hard for panzanella, so that was out. Luckily, there’s a soup that loves rock-hard stale bread – ribollita.
Ribollita is a Tuscan white bean stew made from leftover vegetables and thickened with day-old (or in our case many days old) bread. My version starts with a base of onion, carrots, tomatoes, white beans, rosemary, and kale. I cube up the leftover bread and stir it in towards the end, making a thick and hearty soup – perfect for a cold autumn night.
This recipe makes about 3 large servings, but next time I will double it. The leftovers were delicious for lunch the next day and I only wished I had more…
And p.s. if any of you have bread making tips, we’re all ears…
I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.
The plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach and tomatillo salsa instead (see below, you can use store-bought salsa if you don’t have tomatillos). The end result? It’s like a tangy creamy pesto and I couldn’t stop eating it straight from the food processor with a spoon.
It’s so fresh and bright and I knew I’d wreck it if I tried to cook it. So taco night it was – with extra green sauce on the side.
I roasted patty pan squash, eggplant, a red pepper, and cherry tomatoes. But you can roast whatever vegetables you have – anything goes. If you’re craving fall foods, roasted sweet potatoes would be delicious here instead. I stuffed my tacos with black beans and topped them with serrano slices and a little cotija cheese. Skip the cheese if you’re vegan, (it’s not all that necessary).
This taco recipe serves about two with lots of extra sauce – double your taco count to serve four. Or save the leftover sauce and eat it yourself the next day.
Happy holiday weekend! If you’re hosting a cookout this Labor Day weekend, here are a few simple (yet super delicious!) veggie recipe ideas. And if you’re attending a cookout this weekend – well, it’s always good to be a bringer especially if you’re the one with the special food requirements. (Who me?)
Ok, let’s get started – first we’re going to load up some skewers. (Actually, first, we’re going to make some margaritas). Once you have a drink in hand, get started by marinating the mushrooms. My secret not-so-secret-anymore marinade is so easy – olive oil, balsamic, soy sauce and black pepper. The mushrooms become deeply browned and caramelized on the grill. Plus, it takes only two seconds to make.
If anyone complains that there’s no meat at this party, just show them these cute animal barnyard skewers! Ok, seriously, you can include meat here too if you want – I won’t judge. Either way, it’s a good idea to invest in a set of metal skewers because wooden ones can catch on fire, even when you think you’ve soaked them long enough (not that I know this from personal experience).
The skewers can be assembled in advance, but be sure to make this avocado salsa just as your guests show up. It’s basically fancy chunky guacamole with grilled corn and black beans – serve it with chips and (if there’s any left) as a side dish with your skewers and corn on the cob.
Grill up the rest of your corn and top it with a squeeze of lime, cotija cheese (skip if you’re vegan) and a sprinkle of smoked paprika. For dessert? This peach & plum crumble, its grill-able version, or DIY fancy s’mores.
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!