Tag:

dinner

Vegan Tahini Caesar Salad with Dukkah and Spicy Roasted Chickpeas

New favorite salad alert! A spin on the traditional caesar salad with tahini in the dressing. This salad feels decadent and is supremely satisfying. The dukkah goes well on just about anything. The recipe makes way more than you will need for this salad, so store leftovers in a mason jar in the refrigerator and sprinkle on salads, grain bowls, toasts, etc. as desired.

Vegan Caesar Salad with Dukkah and Spicy Roasted Chickpeas
[Serves 2-4]

For the dukkah:
1 cup hazelnuts
1/2 cup sesame seeds
2 Tablespoons coriander seeds
2 Tablespoons cumin seeds
Salt + pepper to taste

1.) Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet in preheat oven for about 5 minutes or until toasted. Remove from heat. Rub between a clean towel to remove as much of the brown skins as possible. Pulse nuts in food processor until coarsely chopped. Transfer to bowl and set aside.

2.) Toast sesame seeds in a dry skillet over medium heat for about 3 minutes or until golden. Remove from heat and add to bowl with hazelnuts.

3.) Toast coriander and cumin seeds in a dry skillet over medium heat for about 2-3 minutes or until fragrant. Remove from heat and add to bowl with hazelnuts and sesame.

4.) Add salt and pepper to taste and toss mixture together. This will be more than you need for salad recipe, so store in mason jar and use to top salads, veggie bowls and any other favorite dishes.

For the spicy roasted chickpeas:
1 15oz cans of chickpeas/garbanzo beans
1 teaspoon hot chili powder
2 tablespoons avocado oil
Salt + pepper to taste

1.) Preheat oven to 400°. Drain and rinse the canned chickpeas. Toss with avocado oil, chili powder, salt and pepper on a rimmed baking sheet. Roast in the oven for about 15-20 minutes, tossing a few times during roasting.

For the dressing:
1/4 cup olive oil
3 Tablespoons tahini or cashew butter
2 Tablespoons nutritional yeast
2 teaspoons capers
1 clove garlic
Juice from 1/2 a lemon
2 Tablespoons water
Salt + pepper to taste

1.) In a high speed blender, blend all ingredients until very smooth. Dressing will be thick.

For the salad:
3 romaine hearts, chopped small
Lemon wedges, to serve

1.) Using your hands, mix the romaine with the dressing. Top with dukkah and the chickpeas. Serve with lemon wedges. Enjoy!

May 30, 2017 4 comments

Main Courses

Roasted Kale, Romanesco and Chickpeas with Sorrel Sunflower Pesto

All the greens for St. Patrick’s Day! If you’ve never used sorrel before, this recipe is a great intro. Usually sorrel is green, so likely your pesto will be green. I found this very beautiful variety of red-veined sorrel at the farmers market here in Portland, so that’s why mine is a purply hue. Either way, it’s delicious. Sorrel is a tangy, lemony herb. It has a very bright taste and reminds me of spring. Sorrel is packed with vitamins A and C, which are great for boosting immunity. This pesto would also be a great addition to your morning eggs or mixed in with your favorite grain (rice, quinoa, millet).

This dish would be amazing with non-dairy or regular ricotta. I skipped it this time, but I’ve made this same meal with the ricotta addition, and it’s outstanding. I love this brand of almond mylk ricotta. I’m in the early phases of developing a vegan cheese and will definitely be sharing that recipe once I’ve perfected it. Vegan cheeses really have come a long way since the early days of plastic-y soy cheese. It’s so nice to be able to actually enjoy plant-based cheeses.

Roasted Kale, Romanesco and Chickpeas with Sorrel Sunflower Pesto
[Serves 2-4]

1 head romanesco, cut into florets
1 15 oz can chickpeas
1 bunch kale
2 Tablespoons avocado oil
Juice from 1 lemon
Salt + pepper, to taste
To garnish: lemon slices, non-dairy or regular ricotta cheese (optional)

For the pesto:
3 cups sorrel
1/2 cup extra-virgin olive oil
1/3 cup sunflower seeds
2 Tablespoons lemon juice
1 clove garlic
Salt + pepper, to taste

1.) Preheat oven to 400° F. On a rimmed baking sheet, spread romanesco florets and chickpeas. Before roasting, toss with 1 Tablespoon of avocado oil, juice from 1/2 a lemon, salt and pepper. Roast for 12-15 minutes.

2.) Toss kale with 1 Tablespoon avocado oil, juice from 1/2 a lemon, salt and pepper. Spread kale out on a separate rimmed baking sheet, and roast in the oven for 5-10 minutes until kale is wilted and a bit crispy.

3.) Make pesto by blending all ingredients in a high-speed blender on medium-high for about 1-2 minutes, or until well combined.

4.) Toss kale with chickpeas and romanesco. Dollop a generous helping of pesto on each serving. Do the same with the ricotta, if using. Serve with a lemon slice. Enjoy!

March 17, 2017 2 comments

Soups + Salads

Cauliflower Salad with Roasted Chickpeas, Radicchio and Chervil

This cauli salad is SO simple yet so satisfying. Over here at Wu Haus, we eat this salad as a main course for dinner, but it would also make a lovely side dish or starter salad. I can especially imagine it served with a delicious piece of baked salmon. Chervil is a new herb to me. It’s a close relative to parsley. I found it at the farmers market here in Portland and thought I would give it a try. I love parsley and think it’s one of the most underused ingredients in the kitchen. Parsley, and even more so, chervil, is really a food stylists’ dream. It’s light and delicate and adds movement to any dish.

For this salad, I used a mix of regular white cauliflower and yellow cauliflower. I love the pop of color the yellow adds to the color palette. I bet it would also be gorgeous with purple cauliflower. This salad really makes me yearn for spring. The brightness of the color and flavor palettes reminds me that the change of season is right around the corner. I’m so looking forward to all the fresh produce that will soon be at the farmers market. Only a few more weeks now!

Cauliflower Salad with Roasted Chickpeas, Radicchio and Chervil
Inspired by The First Mess
[Serves 4-6]

For the salad:
1 large head of cauliflower, cut into small florets
1 recipe spicy roasted chickpeas
1/2 head (about 1 1/2 cups) radicchio, chopped
1/2 cup chervil or parsley, chopped
3 scallions, thinly sliced
Salt + pepper, to taste
To garnish: lemon slices, avocado (optional)

For the dressing:
1/3 cup extra virgin olive oil
Juice from 1/2 a lemon
1 Tablespoon stone ground mustard
Salt + pepper, to taste

1.) Make the chickpeas.

2.) In a food processor or high-speed blender, working in batches of 1 cup at a time, process the cauliflower to a rice-like consistency. Transfer to a large salad bowl. [Note: If you don’t have a food processor or high-speed blender, you could finely chop the cauliflower instead.]

3.) Make the dressing by vigorously whisking together all ingredients until smooth. Toss the cauliflower, radicchio, chervil or parsley and scallions with the dressing until well coated. Add the chickpeas and lightly toss. Add more salt and pepper, if desired. If possible, allow to sit for 30 -60 minutes to let the cauliflower absorb the flavors. Garnish with extra chervil or parsley, lemon slices and avocado (optional). Enjoy!

March 2, 2017 0 comment

Main Courses

Baked Pistachio-Tempeh Herbed Falafel with Collard Wraps

We’re just cruising through January faster than ever before it feels like. It really is true what they say: As you get older, time just seems to move faster and faster. Although the winter months can be quite rough, especially January, I’m savoring this time. For me, it’s a great time for introspection, self-care, creativity and reconnection with well being. I hope you are finding the darker months nourishing in some way.

These falafel wraps are just so yummy! Light yet super satisfying. I love the collard wraps, but you could serve these with pita or a whole grain instead. A yogurt-based sauce would also be lovely on these in place of the tahini. If you are sensitive or allergic to soy, you can swap the tempeh for 2 cups of chickpeas here. Also, feel free to double the recipe. The falafel will keep well in an air-tight container in the fridge for 3-5 days. It’s nice to have some on hand through the week to add to salads or roasted veggie bowls.

Baked Pistachio-Tempeh Herbed Falafel with Collard Wraps
[Serves 2-4]

For the falafel:
1/4 cup parsley
1/4 cup mint
1/2 cup raw pistachios
6 oz tempeh (about 2 cups), crumbled
1/2 cup shallot, diced
2 cloves garlic, diced
3 Tablespoons olive oil
2 Tablespoons nut flour (I used brazil nut, but almond works great)
1 teaspoon cumin
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper

For the wraps:
A small bunch of collard greens, stem bottoms removed to leaf
1 small beet, grated
3 small radishes, sliced paper thin
1 avocado, sliced
Microgreens
Optional: crumbled feta or plant-based cheeze

For the tahini sauce:
4 Tablespoons tahini
3 Tablespoons olive oil
1 Tablespoon warm water
1 teaspoon za’atar
1-2 cloves raw garlic, pressed
Salt + pepper, to taste

1.) Preheat oven to 375°. Line a baking sheet with parchment paper.

2.) To make falafel mixture, pulse parsley, mint and pistachios in food processor until well chopped. Add the tempeh, shallot, garlic, olive oil, cumin, nut flour, baking soda, salt and pepper and blend for about 20-30 seconds until mixture is combined but not smooth.

3.) Roll falafel dough into 12 balls. Place them on parchment-lined baking sheet. Bake for about 18 minutes, turning halfway through. Falafel should be browned on two sides.

4.) Meanwhile, make the sauce by whisking all ingredients together in small bowl or jar. Prep veggies for wraps.

5.) Assemble the wraps and enjoy!

January 26, 2017 0 comment

Main Courses

Sweet Potato Noodles with Miso-Cashew-Lime Dressing

I’m pretty obsessed with the idea that you can now make ‘noodles’ out of so many different types of veggies. Sweet potatoes included! If you don’t have a spiralizer, this one is great and relatively affordable. Also if you are confused about the difference between a yam and a sweet potato, this article will make it clear. This meal takes very little time and effort to put together, makes a great lunch and can be eaten warm, at room temp or chilled.

The creamy Miso-Cashew-Lime Dressing would be delicious on a leafy green salad or a some noodle dish. If you want to make the dressing spicy, you could add the jalapeño to the other ingredients before blending, as opposed to garnishing with it at the end. Either way, the spice is nice! Enjoy!

Sweet Potato Noodles with Miso-Cashew-Lime Dressing
[Serves 3-4]

3 jewel yams, spiralized
1 recipe spicy baked tofu, or 1 package ready-to-eat tofu like this one
4 oz shiitake mushrooms, cut however desired
3 radishes, thinly sliced using a mandolin if possible
3 scallions, thinly sliced
2 Tablespoons avocado or coconut oil + 1 teaspoon (for shiitakes)
2 teaspoons liquid aminos or tamari
1/4 cup cilantro, chopped
1/4 cup basil, chopped
1 jalapeño, diced
To garnish: black sesame seeds, extra lime slices

For the dressing:
2 Tablespoons olive oil
1 Tablespoon white miso
1 Tablespoon raw cashew butter
1 teaspoon sesame oil
1 teaspoon liquid aminos or tamari
1 Tablespoon water
1 garlic clove, minced
Juice from 1 lime

1.) If making your own baked tofu, follow this recipe and all 30-35 minutes for cooking time.

2.) Blend all dressing ingredients in high-speed blender for about a minute or until very smooth. Set aside.

3.) Spiralize the yams and set aside. In a large skillet, heat 2 tablespoons of avocado or coconut oil over medium-high heat. Toss in the yam noodles and sauté for 8-10 minutes.

4.) While the noodles are cooking, sauté the shiitakes in a dry cast iron skillet over medium heat. After about 5 minutes, add 1 teaspoon avocado/coconut oil and liquid aminos/tamari and cook until finished, about another 3-5 minutes.

5.) Once the noodles are tender-crisp, add the tofu and shiitakes and cook another minute or two. Remove from heat, add the radishes, scallions, cilantro, basil and jalapeño. Toss with dressing and garnish with black sesame seeds. Enjoy!

January 24, 2017 1 comment

Main Courses

Simple Deconstructed Sushi Bowls

I thought what better way to end 2016 than with a post inspired by my trip to Japan. After all, it was by far the most influential thing I did this year. The simplicity that is so inherent in Japanese culture has long inspired my work and my lifestyle choices. Experiencing it firsthand allowed it to take on a whole new meaning when I got home. In the kitchen, simple preparations with subtle yet potent flavor combinations, like these sushi bowls. I have to give serious props to Wildbrine for the arame ginger kraut used in these bowls. If you can get your hands on it, I highly recommend doing so. If not, pickled ginger or another Japanese-style kraut or kimchi will do the trick.

If you’re interested in the art of cooking sushi rice, this article does a great job of explaining. I’ve used it as the foundation for this recipe. The Japanese really take so much care in each tiny detail. The high quality and relaxed pace of life, even in a massive city like Tokyo, are things I think every culture can learn from.

Simple Deconstructed Sushi Bowls
[Makes 4 bowls]

For the sushi rice:
2 cups sushi rice, well rinsed (or any other kind of rice you like)
2.3 cups water (just eyeball it)
1/3 cup rice vinegar
1 1/2 teaspoons salt
1 1/2 Tablespoons black sesame seeds

For the toppings:
7 oz smoked salmon (Other options: grilled or raw sushi-grade salmon, poached egg, steamed edamame beans or tofu)
1 avocado
4 radishes, sliced paper thin
6-8 Tablespoons arame ginger kraut, or several slices pickled ginger per bowl
1/2 of a Japanese cucumber, sliced then cut into small pieces
3 scallions, white to light green part sliced thinly
1 sheet toasted nori, cut into small strips

For the drizzle:
1/3 cup toasted sesame oil
3-4 Tablespoons tamari
Optional: wasabi, to taste

1.) Using a fine mesh sieve, rinse the rice for 2-3 minutes or until the water runs clear. Using the ratio 1:1.15, add 2.3 cups of water and the rice to a small pot. Cook on high heat, stirring every minute or so until the water boilings. Once boiling, turn the heat to the lowest setting and place the lid on the pot. Cook for about 8 minutes or until there’s not water in the pot and the rice is tender.

2.) Using a wooden spoon, scoop rice from pot into a wooden bowl. Season the rice with vinegar, salt and sesame seeds by mixing for a minute or so. Set aside.

3.) Prep all toppings and sesame-tamari drizzle. Distribute rice between 4 bowls and top with desired toppings and drizzle. Serve immediately.

December 30, 2016 1 comment

Main Courses

Herbed Cauliflower Pizza Crust

I wasn’t originally planning to post this recipe, but many of you reached out to me asking for it, so here it is! Super simple, healthy and delicious. The key to the crust is to be sure to squeeze out as much water as possible from the cauliflower before making the dough. I use a nut mylk bag, but a clean dish cloth or cheese cloth would work too. Something to keep in mind: This won’t be like a traditional pizza crust, but it’s still amazingly delicious. If you’re looking for something more traditional, Bob’s Red Mill makes a great gluten-free pizza crust mix that can be made vegan.

Oh! And another amazing thing about this pizza is this vegan cashew- and coconut-based cheeze that melts and browns from Miyoko’s Kitchen. It’s seriously so good. I didn’t think I could be so impressed with a vegan melting cheeze. I haven’t had the chance to try any of their other products, but if you have, I would love to know what you think.

Herbed Cauliflower Pizza Crust
[Makes 1 large crust]

1 large head of cauliflower, cut into florets
5 Tablespoons ground flax seed
2/3 cup water
3/4 cup almond meal or nut flour (I used homemade brazil nut flour)
1 Tablespoon herbs de Provence
1 teaspoon salt
1/2 teaspoon black pepper

1.) Preheat oven to 450° with pizza stone if using.

2.) Whisk together ground flax and water until well combined. Allow to chill in the refrigerator for about 20 minutes.

3.) Steam cauliflower florets until tender. Drain from water and rinse with cold water. Place florets in nut mylk bag, dish towel or cheesecloth, and squeeze out as much water as possible from cauliflower.

4.) Transfer drained cauliflower to a large bowl. Using a potato masher or fork, mash cauliflower to desired consistency. You could also use a food processor or high-speed blender if you want a finer texture.

5.) Add nut flour or almond meal, flax mixture, herbs, salt and pepper to cauliflower. Using a rubber spatula, mix until well combined and a ball of dough forms easily.

6.) Roll out dough between 2 sheets of parchment paper to about 2/3″ thickness. Transfer rolled out dough to a pizza stone or to a parchment-lined baking sheet. Bake in preheated oven for 25 minutes until dough is lightly browned.

7.) After par-baking, top pizza with sauce and your favorite toppings. Bake for an additional 10-12 minutes, and enjoy!

December 20, 2016 0 comment

Main Courses

Romesco with Roasted Cauliflower and Creamy Polenta

These last couple of days have felt so surreal. I’ve been feeling a spectrum of emotions. Yesterday was especially difficult. Today, I’m trying to take a step back from all the emotions and focus on actionable change. What can I do to help my local, national and global community? For starters, I set up monthly payments of $10 to both Planned Parenthood, Environmental Defense Fund and the ACLU. It’s only $30 a month, but think about what a difference that would make if everyone donated even just $5 a month. I know we are all working our asses off and so many people struggling to make ends meet, but these organizations need us more than ever right now. This is where I chose to start. In the days ahead, more participation, energy and commitment will be needed. Today, I’m also focusing on how many amazing, passionate, caring, loving and kind people there are in the world that are dedicated to progressive change. This is no time to wallow in our sadness. Now more than ever, we must be strong together.

One of my favorite things about food is its ability to bring us together. My other favorite thing about food is its ability to offer comfort, warmth and nourishment. All things we need right now. I hope this recipe brings you even the smallest sense of warmth. Share and enjoy it with your friends, family and neighbors.

Romesco with Roasted Cauliflower and Creamy Polenta
[Serves 4]

For the romesco:
2 1/2 jarred roasted red peppers
1 cup blanched almonds
1/4 cup cashews, soaked in very hot water for 10 minutes
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
2 Tablespoon lemon juice
1 teaspoon smoked paprika
Salt + pepper, to taste
1/2 teaspoon red chili flakes, after blending

1.) Blend all ingredients except for the red chili flakes in a high-speed blender until desired consistency. Note: I like mine smooth but still chunky. That sweet spot in the middle.

For the cauliflower:
1 large head of cauliflower, cut into florets
3 Tablespoons avocado oil
1 small lemon, cut into 1/4″ slices
10-12 cloves of garlic
Several sprigs of fresh thyme
Salt + pepper, to taste

1.) Preheat the oven to 400°. Toss the cauliflower and garlic in the avocado oil. Season with salt and pepper.

2.) Spread the cauliflower and garlic on a lined baking sheet. Place the lemon slices and fresh thyme evenly over the baking sheet.

3.) Roast in the oven for 25-30 minutes until cauliflower is golden brown and tender-crisp.

For the polenta:
1 1/4 cup polenta
3 cups water
1 teaspoon salt, for cooking
Salt + pepper to taste
Optional: 2 Tablespoons butter or non-dairy margarine

1.) In a medium-size pot or dutch oven, bring water and 1 teaspoon salt to a boil. Gradually stir in polenta. Reduce heat to low and simmer gently, making sure to stir frequently to prevent sticking. Towards the end of cooking melt in the butter/non-dairy margarine, if using, and season with salt and pepper.

To serve:
1.) Spread a generous amount (2-3 Tablespoons) of the romesco down on a bowl or plate. Scoop a serving of the polenta next to the romesco. Top with the roasted cauliflower and garlic, and garnish with fresh Italian parsley. Serve immediately.

November 10, 2016 5 comments

Main Courses

Hot Curry Spice Butternut Squash Soup

I’m back from Asia and feeling more inspired by fall harvest foods than ever before. Boy, did I miss my kitchen! This soup is one of my favorite recipes. I’ve been making it for years and finally this fall, in partnership with Fred Meyer, I’m so happy to share it with you. My local Fred Meyer Store has an extensive organic and natural foods section and carries all my favorite brands.

Make a pot of this soup on Sunday and have soup for lunches the following week. You can always vary the add ons to give it a new taste. Some other yummy ideas: sautéed mushrooms or spicy chickpeas on top. Serve over rice or quinoa for a more complete meal. Otherwise, this soup is perfectly delicious on its own. I added the 1/4 teaspoon of cayenne, and this batch of soup had an extra kick that my husband and I loved. Feel free to vary the amount of cayenne or leave it out based on how much spice you like.

[This post was sponsored by Fred Meyer. All thoughts and opinions are my own.]

Curried Butternut Squash Soup
[Makes about 12 cups]

3 1/2 pounds peeled and cubed butternut squash, 1″ cubes
1 large yellow onion, chopped
4 Tablespoons avocado oil
1 heaping Tablespoon fresh ginger, minced
1 teaspoon salt
5 cups veggie broth
1 Tablespoon hot curry powder
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 – 1/4 teaspoon cayenne pepper (optional)
2 Tablespoons nut butter (I used raw cashew butter, but peanut or almond butter works well, too!)

To garnish:
Raw pumpkin seeds
Coconut yogurt

1.) Peel, seed and cube 3 1/2 pounds of butternut squash. Chop the large onion.

2.) In a heavy bottomed soup pot, or dutch oven, heat the oil over medium heat. Season with 1 teaspoon of salt and sauté the onion for 8-10 minutes until semi translucent and tender. Halfway through cooking, add the fresh ginger.

3.) Add the cubed butternut and salt and pepper to taste. Stir in with the onion and ginger. Put the lid on the pot or dutch oven and allow to cook covered for about 15-20 minutes, stirring every 3-4 minutes.

4.) Once the butternut is somewhat tender, add the broth, put the lid back on and bring soup to a steady boil.

5.) Once boiling, turn down to a simmer. Add the curry powder, salt, pepper, cumin, turmeric and cayenne. Allow to simmer another 3-5 minutes.

6.) Add the nut butter and stir into soup base until mostly dissolved.

7.) Using an immersion blender, or a high-speed stand blender, puree the soup until completely smooth.

8.) Season with more salt and pepper if desired. Garnish with raw pumpkin seeds and a swirl of non-dairy yogurt. Serve immediately.

October 28, 2016 0 comment

Soups + Salads

Shredded Kale Salad with Roasted Delicata Squash, Spicy Chickpeas and Ginger-Tahini Dressing

Anyone who knows me well knows how much I love to make kale salad. This early fall version really hits the spot. Roasted delicata on everything, please. This recipe is so creamy and savory. It almost reminds me of caesar salad in a way. A super easy and quick meal to make, this salad is hearty enough to stand on its own, or could be served as a side dish.

Today is our last day at home for a while, as we’re about to embark on a 3-week trip to Hong Kong and Japan. I couldn’t be more excited about our trip, but I’m a little sad we are missing October at home. (I’m even more sad that we can’t pack our sweet fur babes in our bags.) This time of year always makes me feel nostalgic. Bringing up memories of the past, memories of growing up picking apples and eating apple cider donuts with my family in rural Connecticut. What are you favorite memories of fall? And what are you favorite fall recipes? I’d love to hear from you!

I’ll be taking a small break from the blog while we are away, but I’ll be back the last week of October with a new recipe and tales from our travels. Be well, and enjoy this beautiful season.

Kale Salad with Roasted Delicate Squash, Spicy Chickpeas and Ginger-Tahini Dressing
[Serves 4-6]

For the salad:
1 large bunch of laminate kale, finely chopped
1 delicata squash, cut into half moons
1 1/2 Tablespoons avocado oil
3 Tablespoons raw pumpkin seeds

Spicy Roasted Chickpeas:
1 15oz can of chickpeas/garbanzo beans
1 teaspoon hot chili powder
2 tablespoons avocado oil (or coconut oil)
Salt + pepper, to taste

For the Ginger-Tahini Dressing:
1/4 cup extra virgin olive oil
4 Tablespoons water
2 Tablespoons tahini
1 Tablespoon cashew butter
Juice from 1 small lemon
1 teaspoon liquid aminos
1-2 cloves garlic
1″ piece of ginger
Salt + pepper, to taste

1.) Preheat oven to 425°. Deseed and cut the delicata into half moon shape pieces about 1/2″ thick. Toss to coat with avocado oil, salt and pepper. Roast in preheated oven for about 25 minutes. Be sure to flip once during cooking before getting too brown on either side.

2.) Drain and rinse the canned chickpeas. Toss with avocado oil, chili powder, salt and pepper on a rimmed baking sheet. Roast in the oven for about 15-20 minutes, tossing a few times during roasting.

3.) While delicata and chickpeas are roasting, prepare the dressing. Blend all ingredients in a high-speed blender, or with an immersion blender, until smooth.

4.) Finely chop or shred the bunch of kale. In a large serving bowl, using your hands massage about 3/4 of the dressing into the kale until the kale is well dressed.

5.) Add the pumpkin seeds and chickpeas and lightly toss with the dressed kale. Before serving, divide up the roasted delicata slices amongst each individual serving. Drizzle the remaining dressing on each serving if desired.

October 3, 2016 4 comments

Main Courses

Fresh Tomato, Arugula and Basil Risotto

Risotto is my ultimate comfort food. It’s always my go-to dish to make when we have guests over for dinner. There’s something so nourishing and complete about a bowl of risotto. I make it all times of year, as it can be customized for any season. Just start with the risotto base recipe below and switch up the add-in ingredients dependent on the season. As a general rule of thumb, I always roast or sauté add-in veggies separately and stir into the risotto at the end before serving. The only veggies I cook with the rice are shallots, onions, garlic and/or leeks, which I always include in every recipe. The key to great risotto is the broth and the seasoning. Be sure to use a high-quality broth that you love (homemade is best!), and make sure it’s very hot as you add it to the skillet.

Here are some of my favorite seasonal risotto variations:
Summer: Zucchini, roasted sun gold tomatoes and basil // The recipe in this post
Fall: Chanterelle, leek and thyme // Butternut squash and sage
Winter: Brussel sprouts and cremini mushrooms // Cauliflower and dried cranberry
Spring: Lemon and asparagus // Leek and spring pea

Fresh Tomato, Arugula and Basil Risotto
[Serves 4-6]

Risotto Base:
6-8 cups broth, veggie or chicken, (I used about 7 cups)
2 cups arborio rice
2 cups shallots, (onion, leek, etc.), diced medium
2 cloves garlic, minced
3 Tablespoons avocado oil, olive oil or butter
1 teaspoon salt

2 cups mixed cherry tomatoes, quartered and/or halved
1-2 handfuls arugula
1 small handful fresh basil
2 teaspoons red chili flakes
1 Tablespoon fine lemon zest
Lots of salt and black pepper
[Optional:] Grated parmesan cheese

1.) Bring broth to a boil in a medium-size stock pot. Once boiling, lower heat to simmer.

2.) In a wide, heavy skillet, heat oil or butter over medium heat then add shallots and salt. Sauté shallots for about 10 minutes, or until they are soft and starting to brown. Add garlic halfway through sauté time.

3.) Add rice to shallots and garlic and toss to coat rice with oil. Stir rice into oil, shallots and garlic for about 45 seconds, making sure to not burn the rice. The outside of the rice should become translucent.

4.) Begin adding the simmering broth a couple of ladlefuls (about 1 cup) at a time. The broth should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring frequently, until the broth is absorbed. Add another ladleful or two of broth, and continue stirring in more broth when the rice is almost dry.

5.) Season the risotto as it cooks. I usually add a teaspoon of salt and a generous amount of black pepper about halfway through cook time. If you are using salted broth, you may want to skip the salt.

6.) When the rice is tender all the way through (about 25 minutes), it is done. Stir in the red chili flakes. Taste now and adjust seasoning, adding more salt, pepper and/or red chili flakes to taste. Add another ladleful of broth to the rice then stir in the tomatoes, arugula, basil and lemon zest.

7.) The risotto should be creamy and wet looking. If it’s not, add another ladleful of broth. Remove skillet from heat. If using, grate parmesan over individual servings and serve immediately.

September 16, 2016 2 comments