Kale Salad with Citrus, Mint, and Feta

Good news: I can eat again. Even though I didn't think it would ever happened, my throat is perfect and I'm healthy again. Of course, the first thing I thought to care about was food.

When I wracked my brain for what exactly to eat, I came up short on life's little delicacies.

Pizza? No.

Chocolate? Not a chance.

Lemon poppy muffins? Absolutely not.

You sure about that chocolate? Don't tease me.

You see, for over a week, I ate poorly. Poor in nutrition and poor in amount. My diet consisted of every soft carb I could force down my near closed throat. Oh, and milkshakes. And ice cream. So, where did this leave me?

Vegetable hungry. So very vegetable hungry. All I could think about was the crunch of a carrot, starchy sweet summer corn, and raw kale.



Well, those were all I could think about aside from s'mores, of which I ate many. Something about completely charred marshmallows makes me irrevocably happy.



Anyway, back to this salad. It's easy to toss together, inexpensive, and full of fresh, clean flavors. Chewy kale, bright citrus, and beautifully salty feta cheese combine to make a perfect lunch or side dish. It's simple, it's healthy, and it quelled my vegetable hunger.


Kale salad with citrus, mint and feta
Ingredients
- 1/2lb curly kale, chopped
- 1 grapefruit, segmented
- 1/4 cup feta cheese crumbles
- 1/4 cup fresh mint, torn
- 2T sesame seeds
- 1T olive oil
- Juice of 1 lime
- S&P, to taste

Instructions
- Combine kale with olive oil, lime juice, and salt. Massage with your fingers for a few minutes, or until kale begins to soften and slightly wilt. Toss together remaining ingredients, season to taste, and let sit at room temperature until ready to serve.

Serves 2

Strawberry Kiwi Salsa

When I was a kid, my favorite flavor of Lip Smackers was strawberry kiwi. I would apply it multiple times a day just to be able to lick and scrape it off my lips. Don't tell me you didn't do something similar. I just don't believe you.

Yes, I know it's disgusting. But, growing up, I wasn't the biggest fan of fruits and vegetables. I was more the cookies and chicken kind of girl. So I was just doing whatever I could to get my daily intake of produce, okay? Okay.

I also loved strawberry kiwi flavored waters. You know, like the Clear American ones they sell at Walmart? I used to love those. Strawberry kiwi smoothies are also delicious. Basically, I love strawberry kiwi.

It's like chocolate and peanut butter.

Chocolate and mint.

Chocolate and hazelnut.

Chooooocolaaaaaate.

Anyway. I came up with this brilliant salsa idea on the fly this morning. It seemed just crazy enough to work, what with perfectly ripe strawberries, tart kiwi and the right amount of heat.



It worked. It worked so well I ate almost the whole batch, and was left with a burning mouth and a chin full of fruit juices. Fruit salsas are one of the best ideas since combining chocolate and hazelnut to make Nutella.



Oh, Nutella, you make me so weak in the knees.

In short: this salsa rocks.


Strawberry kiwi salsa
Ingredients
- 3/4 cup strawberries, chopped
- 2 large kiwi or 4 small, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 jalapeno, minced
- Juice of 1 lime
- 1/4 cup cilantro, torn
- Sea salt, to taste

Instructions
- Combine all ingredients, stir, and refridgerate for at least an hour, or until ready to serve. The longer it sits, the juicier it gets and the flavors begin to meld in the loveliest of ways.

Makes ~2 cups

Edamame Guacamole

I love avocados. I put them in smoothies, massaged kale salads, and, as of today, even on my face. Trust me, mix half an avocado with a bit of honey and your face will be rid of winter dryness and you'll be glowing for days. But, I digress - avocados are powerhouses for nutrition, and are an excellent source of monounsaturated fat. But making plain old guacamole would be boring. Sometimes I just like to play in the kitchen.



After wiping crusted avocado off my cheeks, I steamed some edamame on a whim and gave it a whirl. It turned out so much better than I hoped; the edamame was creamy and light, but still retained some of its crunchy texture. Their mild flavor is similar to that of an avocado, so the typical guacamole ingredients complemented the legumes beautifully.





This is a high protein, low fat, and fantastic alternative to guacamole. It's excellent for a party for ten or a snack for one. If you want to try something different or can't bring yourself to buy avocados the same price as your rent, then buy a bag of edamame, pour a bowl of tortilla chips and call it a day. Or a fiesta.


Edamame guacamole
Ingredients
- 2 cups shelled edamame
- 2t extra virgin olive oil
- 2 garlic cloves, minced
- 1 small tomato, diced
- 1 tsp cumin
- Fresh cilantro
- S&P, to taste

Instructions
- Steam edamame according to package directions. Place in a food processor along with garlic and pulse until it reaches your desired consistency. Place into a bowl and mix in oil, garlic, cumin, cilantro, and seasoning. Fold in tomatoes. Chill for at least an hour and serve!

Serves 4

Warm Baby Artichokes with Tarragon and Pine Nuts

Foodie confession: Prior to last evening, I had never eaten an artichoke. I suppose one may argue that I still haven't, as these are baby artichokes, but they were too cute to pass up and this dish sounded good as I perused Whole Foods, so I went with it.



I'm so glad I did because this was such a perfect little meal. The artichokes were tender and perfectly acidic from crisp white wine and fresh lemon and had a beautiful anise note from freshly torn tarragon. Have you ever smelled fresh tarragon? If not, I totally recommend rushing out and buying some, if for nothing else than to let it perfume your kitchen.





With a fresh bunch of tiny radishes, a crusty roll and leftover wine, this meal sent me in food bliss. I love me some big, heavy meals, but sometimes there is nothing lovelier than a light, small dinner where you can bite into crisp radishes and scoop up delicate artichokes with pieces of bread.


Warm baby artichokes with tarragon and pine nuts
Ingredients
- 12 baby artichokes
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1T olive oil + extra for drizzling
- 1T fresh tarragon
- 2T pine nuts, toasted
- 1 lemon, juiced and zested
- Pinch of red pepper flakes
- S&P, to taste

Instructions
- Prepare artichokes: peel away outer leaves until you reach the pale green center. Cut the tips of the artichoke as well as the stem and then halve it. Place each artichoke in cold acidulous water (water with lemon juice) until ready to cook.
- Saute shallot and garlic in olive oil on medium high until translucent. Add white wine and lemon juice/zest. Bring to a boil, then simmer. Add artichokes and tarragon, cover and cook for 15 minutes, or until artichokes are tender.
- To plate, top with a drizzle of olive oil, a bit more tarragon and toasted pine nuts. Serve warm or at room temperature.

Serves 2-4

Polenta Fries

We all crave French fries at times, yes? Their crisp, golden crust and creamy, soft interior make for an amazing mouth feel. However, they're usually so greasy that they leave you nursing a stomach ache for the rest of the night. Sometimes the pain is worth it, but usually it's not. Despite that, it's always nice to sink your teeth into something with complex textures that reminds you of one of the most comforting "American" foods. So, with that, I decided to take this classic, turn it on its heels and put my own spin on it.


Garlic sage polenta fries
Ingredients
- 1 cup polenta
- 4 cups vegetable stock
- 1 tablespoon fresh sage, chopped
- 1 clove garlic, minced
- 1/4 cup Romano cheese, grated
- S&P, to taste

Instructions
- Bring vegetable stock to a boil. Turn to a simmer and slowly whisk in polenta. Stir constantly until thickened, about 20 minutes. Fold in garlic, sage, cheese and seasoning. Place in a square container (I used tupperware), place a piece of plastic wrap on the surface, pressing down to make an even top. Refrigerate for at least two hours.
- Preheat oven to 425.
- Cut polenta into uniform fries of your desired size. Place on a parchment lined baking sheet, brush the tops with olive oil and bake for 20 minutes. Flip, and bake for an additional 10-15 minutes, or until golden and crisp. Sprinkle with salt or Romano cheese immediately, if desired. Serve hot.

Serves 4

Dare I say I like these more than French fries? They're wonderfully crispy outside and almost melt in my mouth upon biting into them. The sage isn't overwhelming, but adds a nice seasonal, woodsy hint.



As a note, be easy on the salt. The Romano is salty on its own, so you don't need much extra. But don't skimp on the cheese - it definitely takes these over the top.



Next time you have a fry craving, give these a go. Your stomach will thank me in more ways than one.

A Humble Dinner

I find something so beautifully rustic about unpeeled carrots. As long as you buy organic, a simple wash is all they need. I like the brown tinged rings that the peel gives them and for some reason I find they taste better in their unadulterated state.



Tonight I had a humble supper of oefs en cocotte (shirred eggs) and carrots with shallots and rosemary. I find that the humblest of dishes sometimes taste the best and always seem to ignite all of my visceral senses.



I listened to my carrots and shallots have a conversation as the shallots delicately enveloped the carrot coins with their caramelized sweetness. I love it when the sound of sizzling food almost sounds like music. When you can hear it through a closed lid, you know it's going to taste fantastic.



I rubbed my fingertips through woodsy herbs, freshly grated pecorino romano and garlic. Remember, there are no better kitchen tools than your own two hands. Get into your food; feel the textures, listen to a skillet conversation, let the scents of herbs and red wine vinegar fill your nostrils. Just enjoy your time in the kitchen.



I dipped warm, soft baguette into a bright, velvety yolk that just started to run down my palm. For a humble supper, it completely and totally made my day.

*In terms of recipes, the carrots came from Orangette and the shirred eggs from Barefoot Contessa. My only additions were shallots and rosemary in place of onions and thyme, and using coconut creamer in place of heavy cream and romano in place of parmesan in the eggs.*

Chipotle Cornbread

Served alongside last night's frijoles was something I've never made before: cornbread. While I love cornbread (it's arguably my favorite bread - don't tell ciabatta), I've never made it from something that wasn't a Jiffy box. I always get nervous about baking something I've never baked before because I fear that it will fail completely, but I desperately wanted some cornbread and I always give into my cravings.


Chipotle cornbread
Ingredients
- 1 1/2 cups old fashioned cornmeal
- 1/2 cup spelt flour
- 2 tsp baking powder
- 1/2 tsp sugar
- 1/2 tsp salt

- 1 cup non-dairy milk
- 1/3 cup canola oil
- 1 flax egg
- 1 tbsp apple cider vinegar
- 1 chopped canned chipotle + 2 tsp adobo sauce

Instructions
- Preheat oven to 375.
- Combine dry ingredients in a mixing bowl and combine wet ingredients (aside from flax egg) in another bowl. Add wet to dry then add flax egg and mix until the batter comes together. Fold in chopped chipotle and adobo.
- Allow mixture to sit for about 5 minutes. This is the key to ultimate cornbread moistness.
- Pour batter into a greased 8x8 pan. Shake and tap the pan to smooth out the batter if needed. Bake for 20-25 minutes or until a toothpick comes clean out of the center.

Makes 9 squares




The flavors and heat in this sneak up on you. I took one bite and thought "where's the chipotle?" because it was slightly sweet and nutty. So I took another bite. And another. Then my mouth was filled with a subtle heat that was a perfect balance for the creamy, smoky frijoles and fluffy rice.



I see a southwest inspired stuffing in my future. Or a new chili or soup. Or me standing over the sink so that cornbread crumbs won't fall on the floor as I eat the entire pan.

Smoky Squash

The top of my refrigerator looks like a pumpkin patch. I have acorn, kabocha, sugar pumpkins and other varietals waiting to be cooked. I've stuffed squash, put them in soups and stews, roasted them with coconut oil and shreds, and quite frankly got sick of them. So, for weeks these gourds have been sitting on the fridge until my bare pantry finally beckoned me to crack one open and get some vegetables in my system. So I did something a little strange, a little daring, and a little smoky. Why not turn squash into bacon?


Maple smoked acorn squash
Ingredients
- 1 medium acorn squash, cubed
- 1/4 cup maple syrup (Grade A or B)
- 1 tbsp olive oil
- 1/2 tsp liquid smoke
- S&P, to taste

Instructions
- Preheat oven to 375.
- Whisk together maple, oil, liquid smoke and seasoning. Cube acorn squash (peel if desired) and toss in the maple mixture until evenly coated. Spread in an even layer on a baking sheet and roast for 45-50 minutes, or until tender and golden brown.

Serves 2-4




This is basically your standard roasted squash recipe but kicked up a notch or two. Think of it as maple roasted squash's badass older brother. The smokiness isn't overpowering but it definitely makes its presence known. I was never a big bacon fan, but I love the hickory smoked flavor, so this recipe works perfectly for me. Plus, I can't deny that it was strangely fun playing with liquid smoke.

Sushi Restaurant Favorite: Seaweed Salad

I fell in love with seaweed salad this summer after trying it for the first time at a Thai restaurant. It was served in a martini glass and included flower shaped cucumbers, delicate carrot curls and neon green seaweed. Since then, I order it whenever I spot it on a restaurant menu. Months later, after justifying the $6 price tag of wakame, I figured it was about time that I recreated it at home.



Seaweed salad
Ingredients
- 1/2 cup wakame
- 2 small cucumbers, or 1 large
- 1 tbsp sesame seeds

- 2 tbsp rice vinegar
- 1 tbsp tamari or soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp chili flakes
- Kelp granules (optional), for garnish
- Sesame seeds, for garnish

Instructions
- Whisk together dressing ingredients and set aside.
- Soak wakame in a large bowl with an ample amount of water for 5 minutes. It will more than double in size, so make sure to add enough liquid. Drain and squeeze the excess liquid. Toss in half the dressing and set aside.
- Peel cucumbers if desired (I peeled alternate strips for fun) and thinly slice. Add remaining dressing and toss to coat. Top with wakame and sprinkle with kelp and sesame seeds. Refrigerate until serving.

Serves 1-2




Don't make this expecting the vibrant green found in sushi bars. The reason those are so bright is because they're usually altered to look that way to be more aesthetically pleasing. I prefer the dark forest green of true wakame. It's deep, rich and beautifully natural.

Now, if only I could master sushi making.

Improvised Tabbouleh

This week's Wednesday night class dinner features a recipe that showcases what happens when you don't have an ingredient that is integral to dish itself.

You see, I really love tabbouleh. That being said, I've only ever had it from the grocery store. Being that the ingredients are so simple, I knew I had to try making it at home. So, I bought the ingredients, including a bunch of parsley. Then I forgot to make it. When I pulled out the parsley today, it was less than stellar. So I improvised.


Moroccan mint tabbouleh
Ingredients
- 1 1/2 cups cooked bulgar
- 2 Persian cucumbers, diced
- 2 green onions, thinly sliced
- 3/4 cup mint, roughly chopped
- 1/3 cup dried apricots, chopped
- 1/4 cup golden raisins
- 1/4 cup almonds, toasted and roughly chopped

Dressing
- Juice of 2 small lemons (or 1 jumbo), zest of one
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- S&P, to taste
- Optional: 2 tsp honey

Instructions
- Whisk together dressing ingredients and set aside.
- To assemble salad, toss all ingredients together, drizzle dressing over top and toss until well combined. Chill in the fridge for at least 2 hours.

Serves 2


If you'd like to, or you have the funds of Ina Garten, feel free to throw a pinch of saffron into the dressing as well to make it extra Moroccan. Even if you don't do that, I guarantee this one's a keeper.


I was worried the large amount of mint would taste...medicinal, but it was really refreshing. It was a perfectly light meal and it was fun to play around with traditional tabbouleh. Don't be afraid to take a dish and mess around with it, tousle its hair or turn it on its side. Throw in a different herb, new spices or dig into the depths of your pantry for some dried fruit - just have some fun.

Triple P(otato) Salad

If you're looking to cook something that's quick, easy, interesting and beautiful, then I have the perfect recipe for you. After picking up some purple potatoes from Trader Joe's, I knew I had to come up with a recipe that showcases their unique beauty well. I thought of doing a purple mash, but that's been done many times and I just wasn't in the mood for mashed potatoes. Then I remembered the leftover pesto that I had on hand in the freezer and came up with this wonderfully beautiful, flavorful and easy dish.


Pesto purple potato salad with white beans
Ingredients
- 1lb purple potatoes
- 1 15 oz can white beans, drained & rinsed
- 1/4 cup pesto (use your preferred recipe)
- S&P, to taste
- Parsley, for garnish

Instructions
- Bring a large pot of water to a boil on medium high heat.
- Gently place potatoes in boiling water and cook for around 20 minutes, or until a fork pierces the potato easily. Note: I boil my potatoes whole because they lose the least amount of nutrients that way, but feel free to halve or quarter them. If you choose to do that they'll cook faster, so check after 10 minutes.
- Drain potatoes. If whole, quarter them once they've cooled slightly. Then toss potatoes and beans in pesto until throroughly coated. Season to taste and garnish with fresh parsley.

Serves 4


This can be served immediately, left at room temperature or chilled. I served it at room temperature because I don't like cold, hard potatoes and I find that the flavor of potatoes is best at room temp. Plus, leaving it out for about an hour allowed the flavors to mingle for a bit.


While the potatoes taste no different than red skinned potatoes, the color made the dish extra special. In my opinion, if a dish looks beautiful, it's more enjoyable to eat. I know that I was happy while I was stuffing my face eating like a lady. This would be great for a dinner party, but thankfully (for me) I get this baby all to myself.

Sweet 'n Savory

Apple season is probably my favorite time of year. I get incredibly excited when I see local pecks of apples in grocery stores and I can taste their seasonal freshness. Today I picked up a bag of galas and wanted to dive into it right away, but instead I waited and came up with a recipe to use them with for dinner. Since I was in a "comfort food" mood, I decided to combine apples with one of my favorite comfort dishes: mashed potatoes.


Apple mashed potatoes
Ingredients
- 1 medium Idaho or white potato, cubed
- 1 gala apple, cubed
- 1 tsp Earth Balance
- 2 tbsp unsweetened soy milk
- 1/2 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- S&P, to taste.

Instructions
- Bring a pot of water to a boil. Add potatoes and boil for 5 minutes.
- After 5 minutes, add the cubed apple. Continue cooking for 5-7 minutes or until potatoes and apples are soft. Drain and return back to the pot.
- Mash with a fork or potato masher until chunky. Add Earth Balance, soy milk, vinegar and nutritional yeast and continue mashing until you reach your desired consistency. Season to taste.
- You can serve here, or place mash in a greased casserole dish and broil until top is lightly brown and crusty.

Serves 1-2

I know this sounds like a weird combination, but it was incredible. The mellow, creamy potato and the tart brightness of the apple worked really well together. If you like a sweet and savoy combo, you'll love this side dish. While I bet it'd taste great with a sweet potato, I think I'd prefer it with white because the sweet potato + apple combination may be almost too sweet. I'd totally still try it, though.

To go along with my mash, I made a simple dijon crusted tofu.



I cut a servings worth of tofu into slabs and coated the pieces in a mixture consisting of:
- 2 tbsp dijon mustard
- 1 garlic clove, minced
- 1 tsp olive oil
- Pinch of dried tarragon
- S&P, to taste




and baked it in a 375 oven for 40 minutes, flipping halfway through. The tofu was super creamy, both inside and out. The edges of the tofu were chewy and browned, but the dijon crust almost melted in my mouth. It was simple, filling, and delicious.

Now I'm off to do some lunar flow yoga. Night!