Fennel & Clementine Chopped Salad

Fennel & Clementine Chopped Salad

There’s exactly one thing I love about winter – the colorful produce! I know, I know, the winter is not so bad here in Austin, but I feel for those of you up north because I used to be one of you. I live for warm sunny days so I made this salad of bright winter produce with you in mind – to send some love – and lemons… and well, also some clementines.

Fennel & Clementine Chopped Salad

First step: gather as many colorful winter veggies like fennel, radishes, cabbage, carrots, clementines, and mint. I like to slice my fennel on a mandoline, but if you’re using a knife try to slice it as paper thin as you can.

Fennel & Clementine Chopped Salad Fennel & Clementine Chopped Salad

Next, whisk together this dressing. This one is made with lemon juice, clementine juice, miso paste, ginger, and garlic. It’s pretty zippy. The citrus juices soften the veggies and tone down the bitterness of the cabbage and radishes.

Fennel & Clementine Chopped Salad

The inspiration for this recipe came from an unexpected place: method’s new kitchen hand wash :). We’re partnering with them for the next couple of months and, as you know, I’m a huge fan of their naturally derived products. Their new kitchen hand wash is specifically formulated for messy food hands – it works especially well for that slippery layer of olive oil that I’m always trying to get off my hands while making salads like this.

Fennel & Clementine Chopped Salad

I love this salad for lunch because all of these crunchy vegetables keep well in the fridge for 2 to 3 days after it’s first assembled. For dinner, add some garlicky chickpeas, some seared tofu, or top it whatever protein you like!

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Really Yummy Miso Citrus Dressing

Really Yummy Miso Citrus Dressing

Popping in today with a really quick recipe! It’s citrus season and this is a simple zippy dressing that I’ve been putting on everything lately. It’s a bright, tangy combination of clementine, lemon, miso, garlic and ginger. All of these ingredients also have detoxifying properties – so consider this a little health kick after last week’s Valentine’s treats.

Here are a few ways that I like to use it:

– Pour it over sliced cabbage and other crunchy veggies and make a slaw. Let it all marinate in the fridge together for a few hours or overnight.

– Over simple steamed veggies. Easy as that.

– Salads of course! And grain bowls. It makes simple veggies really sing.

– Tossed with cold noodles and stir fried veggies. Add a protein of your choice and some toasted cashews or peanuts.

Easy Power Lunch Bowls

Easy Power Lunch Bowls

Most people say breakfast is the most important meal of the day, but I personally get most excited about lunch. People who say “I was too busy, I forgot to eat lunch”… I don’t get you. But maybe I’m the only weirdo who eats breakfast and then immediately starts counting down the hours ’til lunch?

This bowl was inspired by one ordinary day last week when I made a quick lunch for myself with kale, sweet potatoes, some other things I had on hand, and these Yves Kale & Quinoa Bites. It’s definitely an “I work from home” kind of lunch, but the whole thing came together within the 20 or so minutes that it took to roast the sweet potato cubes. I usually have most of these ingredients on-hand so this sort of bowl is a go-to formula for me.

Easy Power Lunch Bowls Easy Power Lunch Bowls

What kicks this bowl up a notch are these tasty Kale & Quinoa Bites. I think they taste like mini falafels, plus they add some good veggie protein to your bowl. They’re a yummy little addition, especially if you’re not someone who has time during your lunch break to make homemade falafel.

I marinated my chickpeas in a zippy lemon-dijon dressing and then basically smothered everything in olive oil, lemon juice, and tahini. Done and done. Now I’m off to start thinking about what’s for dinner…

Easy Power Lunch Bowls

Vegan Raspberry Lemon Chia “Cheesecake”

Vegan Raspberry Lemon Chia "Cheesecake"

Happy early Valentine’s day… or Galentines Day… or whatever holiday you like to celebrate with heart shaped treats and little paper cards. As I’ve written about many times before, Jack and I have this Chocolate Molten Cake Valentine’s tradition. This year I switched things up a bit and made this decadent yet mostly raw raspberry “cheesecake” slice. How cute are those layers!?

A few notes about this recipe – it takes a little time for each layer to freeze before you add the next, so be sure to make this either the morning of, or the day before you’re going to eat it. Other than the time it takes to freeze, this is a piece of cake to make.

Vegan Raspberry Lemon Chia "Cheesecake" Vegan Raspberry Lemon Chia "Cheesecake"

I have two versions below – one version uses raw cashews for the white “cheesecake” layer and the other version uses vegan cream cheese. I wanted to offer these two options because one requires a fancy high powered blender to really cream the nuts out of those cashews and the second option will work with any blender.

Both versions also taste different – if you’re used to eating “raw” desserts you will love the cashew version. It has a fresh taste that I really like. Jack preferred option 2 which tastes a little more authentically like cheesecake. The topping was inspired by the raspberry chia jam that I make all the time – but instead of jamming it, I blended it the raspberries with chia seeds to create that bright pink layer.

Vegan Raspberry Lemon Chia "Cheesecake"

Shakshuka with Spinach and Harissa

Shakshuka with Spinach and Harissa

My mom is an article clipper. She reads the newspaper every morning – not the kind that is on the internet – and she clips articles for everyone that she’s close to. Techy stuff for Jack, figure skating/olympic articles for my sister, and of course recipe ideas for me. These bits of recipe inspiration are always helpful because, quite honestly, I often get stuck in my head about what to make and I appreciate the outside perspective.

Shakshuka with Spinach and Harissa

She came to visit a few weeks ago and said “I don’t know how to pronounce this one but it looks really good, why don’t you make something like this?” I hesitated for a second because while I’ve always loved Shakshuka, the reason I didn’t already have a recipe on the blog is that dishes like this are especially challenging to make look cute. Eggs in tomato sauce can be quite… inconsistent… looks-wise.

Then I thought “I’ll do mini skillets!” Anything mini is always cute, right? That way there would be only so much room for the eggs to spread and I planned to top the ugly parts with herbs (food styling pro tip, btw). Except I only had 1 mini skillet and 3 of us to feed. Then I had one of those moments where I stopped to think “what is this crazy life that I have that I’ve just spent an hour plotting how to make shakshuka look cute?” and just got on with it.

Shakshuka with Spinach and Harissa

Cuteness aside, I really love this dish – It’s perfect for this time of year because it’s largely a pantry meal. My version has spinach mixed for extra veggie power and harissa mixed in for extra spice. See the recipe below for instructions to make this whole recipe in one skillet. Since I was dividing this into multiple skillets to serve 3, I made the sauce in a separate pan and stored the extra in the fridge for an impromptu-shakshuka lunch the next day.

Shakshuka with Spinach and Harissa