Curried Cauliflower and Farro Salad
As January continues to chug along at its strange, tense pace, I’m trying to remember that nourishing myself with good food is a great response. It’s true, nothing we do can undo what has been done but eating food like this salad might make it more manageable.
We all know what’s happened in DC and what continues to happen across the country. That doesn’t mean we can’t appreciate the small victories and moments. For me, that meant getting all of my upper cabinets painted in our kitchen. This is a project we’ve been working on for almost a year, and still have a long way to go, but finishing that task felt great.
Last week was consumed by what the past administration and leadership incited. It was yet another collective trauma for us all. While it will take time to heal from that trauma, this week is all about new beginnings and opportunities. We will have a new president sworn in on Wednesday and that gives us an opportunity to heal on a national level. On a personal level, maybe there are areas where we can heal ourselves.
Acts of love and nonviolence don’t have to be limited to others, we can practice on ourselves. Accepting ourselves for all our strengths and weaknesses, superlatives and flaws is a huge act of nonviolence and self-care. This practice, as cheesy as it may seem, pays off down the road. When we’re able to accept ourselves as we are, at this moment, we can do the same for those who may be different than us or our tribe.
It’s Monday morning. We have the whole week ahead of us and we’re so lucky for that. I hope you make this salad sometime and I hope you find small victories to celebrate this week.
Curried Cauliflower and Farro Salad
Ingredients
1 head cauliflower, chopped into florets
1 onion, halved and sliced in 1/2 inch slices
2 tablespoons olive oil
1 tablespoon curry powder
salt to taste
4 cups loosely packed spinach
1/4 cup olive oil
juice of 1 lemon
1/2 shallot, diced
2 tablespoons fresh parsley, minced
1 Fresno chili, minced
2 cups cooked farro
Directions
Preheat the oven to 425 and toss the cauliflower and onion with olive oil, curry powder, and salt. Spread the mixture evenly on a large baking sheet and roast for 25 minutes, stirring once halfway through.
In a large bowl, whisk the olive oil and lemon juice, shallot, parsley, and fresno chili. Add the spinach and gently fold in. Add the the cauliflower mixture and cooked farro and stir until evenly mixed. Season to taste with salt and pepper.
Winter Salad with Citrus, Avocado, and Beets
Anthony and I got home from Ohio last night where we have been for two weeks celebrating with my family. We quarantined for weeks prior to leaving and took every precaution possible to make sure nobody got sick on our watch. As is the case every year, we ate more than our fair share of sugar, butter, beef, cream, and everything else that comes with the holiday season. By now, I’ve had my fill and I’m ready for something light and refreshing. Enter, my Winter Salad with Citrus, Avocado, and Beets.
I’ve been making this salad for years, to the point that some friends have dubbed it “Ryan’s Salad”. It is great this time of year because it takes advantage of citrus, which is in peak season during these cold months ahead. I’m not a nutritionist but this salad is full of great stuff. Hearty greens, vitamin C rich citrus, high fiber beets, warm toasted almonds - all good things to nourish your body.
While I’m not a fan of cleanses and cringe at the “New Year, New Me” mentality, I do believe in taking stock of where I am every year and figuring out how I can become a better, healthier, and happier version of myself. This means paying attention to how my body feels, examining what has worked for me in the last year and what hasn’t. Shaming ourselves into thinking there’s something inherently wrong with our bodies and saying “I’m going to lose 20lbs because I’m a fatass” isn’t going to help in the long run. Big changes have to start from a place of love and desire. So instead of the guilt and shame, I think about how much better I feel when I eat my fruits and veggies versus when I’m eating sugar and butter. Cookies are great and deserve to be a part of every diet (because #treatyoself) but for me, I feel better and function at a higher level when they are a treat and not a staple.
Whatever your goals, intentions, or resolutions are this year, I hope they help you become a happier, healthier, and more fulfilled version of yourself.
Winter Salad with Citrus, Avocado, and Beets
Ingredients
Salad
4 medium beets, trimmed and scrubbed
1 T olive oil
1 head radicchio, torn
1 head Boston lettuce, torn
2 C arugula
½ C parsley, coarsely chopped
1 grapefruit, peeled and cut into wedges
1 naval orange, peeled and cut into wedges
2 avocado, pitted and cubed
½ red onion, thinly sliced
½ C slivered almonds, toasted
Dressing
1 C freshly squeezed orange juice
2 tablespoons sugar
1 small shallot, minced
1 C olive oil
¼ C white wine vinegar
salt and pepper, to taste
Directions
Preheat the oven to 400
Lightly coat the beets with olive oil and season with salt and pepper. Roast the beets for 1 hour or until tender. Set aside to cool.
When the beets have cooled, remove the skins by rubbing them with a paper towel. Slice into beets into ½ inch wedges.
Make the dressing. Combine the orange juice and sugar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently until the liquid is reduced by half, remove from heat, and allow to cool.
In a small mixing bowl combine the olive oil, shallots, salt, pepper, vinegar, and orange juice. Mix and set aside.
Combine the radicchio, lettuce, arugula, parsley, grapefruit, orange, avocados, beets, and onion. Toss to combine and top with almonds and serve with dressing.
Roasted Cabbage Salad w. Pomegranate, Almonds, and Tahini
Cabbage is an often overlooked vegetable. When most of us think of cabbage, images of limp, boiled leaves, runny coleslaw, or kimchi come to mind. It is considered smelly and boring. I am here to challenge your old impressions of this reliable, nutrient-dense vegetable. Roasted cabbage is delicious on its own. All you need to make this affordable vegetable shine is some salt and olive oil. The caramelized leaves take on unexpected flavors that are rich without being overindulgent.
This salad builds on that umami-rich roasted cabbage base. Tart pomegranate arils bring a bright flavor. To give the salad a full-bodied flavor, I threw in some almonds and creamy tahini dressing. If you're feeling extra fancy, you could even use red cabbage like I did in the photograph.
Roasted Cabbage Salad w. Pomegranate, Almonds, and Tahini
Ingredients
1 head cabbage, washed and quartered
1 tablespoon olive oil
salt and pepper to taste
¼ cup olive oil
⅓ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoon dijon mustard
2 tablespoons water
1 teaspoon sesame oil
1 cup pomegranate arils
½ cup sliced almonds, toasted
½ cup chopped parsley
Directions
Preheat the oven to 425
Rub the cabbage quarters with olive oil and season with salt and pepper. Place on a cookie sheet and roast for 15 minutes, flip, and bake another 15 minutes, or until the edges are browned and the cabbage is tender.
While the cabbage cooks, make the dressing by whisking together the olive oil, tahini, lemon juice, maple syrup, mustard, water, and sesame oil. The dressing should be smooth and runny, if it is too thick, thin it with a little water until the desired consistency is reached.
Assemble the salad by placing a cabbage wedge on one plate, drizzle with dressing, and sprinkle with pomegranates, almonds, and parsley.
Green Beans with Blue Cheese and Walnuts
For today’s post, I’m sharing a green bean salad I made for friends a few weeks ago. After a long, strenuous summer on Cabbage Island, and a sudden loss of a close cousin, I needed a way to heal my battered soul. Gathering with a few close friends and cooking all day seemed like it would do the trick. We drank wine, ate things like Honey-Ricotta Bruschetta, and this green bean salad with blue cheese and walnuts. It’s a simple salad, really, but the flavors are big, whole, and comforting. As far as preparations go, the recipe is straight forward and simple.
With the holidays approaching, I’m thinking about what we’ll have at the table. There will be turkey, sweet potatoes, and stuffing. For Christmas, there will likely be beef tenderloin, greens, and scalloped potatoes. But what matters to me, no matter how cliché this may sound, are the people around the table. After losing my cousin Glenn, I’ve had time to reflect and think about the importance of being with those you love. Certainly, this year will look different for everyone. Some of us may not be coming home for the holidays, some may be alone. I do hope that wherever you end up for the holidays this year, that you think of those you love with warmth and tenderness.
Green Beans with Blue Cheese and Walnuts
Ingredients
2lbs green beans, washed and trimmed
4 cloves garlic, peeled and halved
2 shallots, finely sliced
1 tablespoon olive oil
pinch of salt and pepper
1/2 cup walnut halves
1/2 cup crumbled blue cheese
1 tablespoon white wine vinegar
Directions
Preheat the oven to 400 degrees
Toss the green beans, garlic, shallots, and olive oil in a large bowl and spread evenly on a large cookie sheet. Season with salt and pepper and bake 20-30 minutes or until tender with a slight bite.
Remove the beans and scoop them into a bowl. Toss the walnuts onto the same cookie sheet and bake 20 minutes, or until fragrant and toasted.
Toss the green beans with the vinegar and blue cheese and walnuts. Serve warm or room temperature.
Roasted Butternut Squash and Orzo Salad
I love this salad. Sweet butternut squash, peppery arugula, funky gorgonzola, and crunchy pumpkin seeds. In about 30 minutes you can make this seasonal and fresh salad.
The real perk of this recipe is its versatility. You can swap the butternut squash for any other winter squash such as acorn, buttercup, or delicata - in a pinch, you could even use sweet potatoes. Swapping the arugula for another green like spinach, kale, or swiss chard is also acceptable, just make sure its tender. If you don’t like gorgonzola, skip it or add goat cheese. The dressing is also straight forward and totally riff-able. Add or subtract any flavor you choose, spicy, herby, sweet, get wild!
Ingredients
1 medium butternut squash, peeled, cubed 1/2 inch
4 tablespoons olive oil, divided
salt and pepper to taste
1 cup orzo
4 c arugula lightly packed
4 oz gorgonzola crumbled
1/4 c pumpkin seeds, toasted
1 T rice vinegar
salt and pepper to taste
Directions
Preheat the oven to 375
Toss the squash with 2 tablespoons of olive oil, salt, and pepper.
Roast the squash on a cookie sheet for 20 minutes, stir and roast 15 minutes longer until tender and browned. Remove from the oven and set aside.
Cook the orzo according to the instructions on the box, strain, rinse with warm water and set aside.
In a large bowl, toss the arugula, squash, orzo, and remaining ingredients until well mixed. Season to taste with salt and pepper and serve.
Delicata Squash Salad with Savory Granola and Warm Bacon Dressing
This is one of those recipes that started off simple and easy, roast some squash, toss it with some greens, maybe some cheese, and you’re done. What it became, however, is one hell of a salad that is suitable for a hearty fall main or as a side at the holiday table. The recipe makes more granola than you’ll need, so hold onto it and toss it with other salads later in the week or if you’re a salt freak like me, eat it by the fistful.
This is one of my favorite salads because it is an easy one to prep and so versatile. While I love delicata squash for its tender texture and its speedy prep (no peeling!) you can use any squash you want or have on hand. If you’re looking for an easy salad to make for the holidays, give this one a shot. You can prep the granola and squash earlier in the week and simply assemble it on the big day.
Delicata Squash Salad with Savory Granola and Warm Bacon Dressing
Directions
Roast the Squash
Preheat the oven to 425.
Scrub the delicata squash and slice the ends off. Cut the squash in half lengthwise and, using a spoon, remove the seeds and threads. Next, cut the halves in half again so the squash is quartered and slice into ½ inch pieces.
Toss the squash with olive oil, salt, and pepper. Roast on a cookie sheet 30 minutes, stirring once halfway, until the squash is golden and tender.
Make the granola
While the squash cooks, prep the granola. In a large bowl, combine the oats, quinoa, pumpkin seeds, walnuts, fennel seeds, chia seeds, cayenne, and salt.
Reduce oven to 350.
In a small bowl, whisk the olive oil, egg white, and orange juice until frothy.
Stir the oat mixture with the egg white mixture, and spread evenly on a large cookie sheet. Bake 20-25 minutes or until golden brown. Check and stir halfway through cooking. Remove from the oven and all to cool.
Make the dressing
Cook the bacon over medium-high heat until crispy, remove from pan, and drain on paper towels.
Add the shallots and cook for 1 minute, whisk in the mustard, vinegar, and thyme. Remove from heat and cool slightly before serving warm.
Assemble the salad
In a large bowl, toss the mixed greens, pear, squash, granola, goat cheese, and dressing. Serve immediately.
Ingredients
For the Squash
1 delicata squash, scrubbed
1 tablespoon olive oil
salt and pepper to taste
Savory Granola
1/2 c oats
1/4 c quinoa
1/4 c pumpkin seeds
1/2 c walnuts
1 T fennel seeds
1 T chia seeds
1/2 t cayenne
1/4 t kosher salt
1/4 c olive oil
1 egg white
1 T orange juice
Warm Bacon Dressing
6 slices bacon, sliced 1/2 thick
1 large shallot, minced
1 T whole grain mustard
3 T rice vinegar
1 T thyme, minced
For the Salad
Mixed greens
1 red pear
3 oz crumbled goat cheese
Asparagus and Radish Salad
It is almost spring and for the first time since I moved to Maine, I CAN SEE GRASS ON MARCH 1. To those in warmer parts of the country, this may not seem noteworthy but Maine springs are notoriously wet and we are often covered in snow until April - sometimes even into May. Anthony is a little bummed we won’t get to go snowshoeing again but personally, I’m thrilled. I love spring and in Ohio, spring is long, warm and glorious.
Weather patterns aside, I’m also excited its spring because that means some of my favorite produce will be returning to the farmer’s market. Radishes, peas, asparagus, onions, fiddle heads and more will soon be gracing the stands at the Portland Farmer’s Market and my plate. This means I’ll be whipping up all kinds of fresh new recipes from salads to ravioli.
One dish I am so excited to make is this salad. Asparagus and radish are two of my favorite vegetables and the first things to come up in the garden on the island every year. The nice thing about spring crops is that they are almost always tender, meaning you don’t have to cook anything in this recipe. That is a concept I can fully support and get behind. Not only does it cut down on dishes but it means I’m that much closer to a delicious meal. The best part? You can make this salad the night before and the flavors will blend together beautifully.
There are a few little tricks I’ve picked up that make this salad even better. First, use fresh asparagus on the thinner side. If all you can find is thicker stalks, that’s fine, just be sure to slice it into thin pieces. Second, stop cutting your asparagus and start snapping it like you do green beans. The stalk will snap where it is tender, discard the rest. Lastly, the olive bar at my grocery store always has a great selection that are reasonably priced. I prefer to use the kind marinating in oil rather than brine but you do you.
If you really wanted to, you could add some cheese to this salad but I love it just the way it is. The peppery radish, fresh lemon and tender asparagus team up for a crunchy, refreshing salad that will be a star on any table this spring.
Asparagus and Radish Salad
1 bunch asparagus, washed and snapped
1 lb radishes, thinly sliced
1/2 cup marinated olives
1 shallot, thinly sliced
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground pepper
1 teaspoon oregano
Chop the asparagus into 1-inch pieces. If the asparagus is thick, slice the asparagus pieces in half.
In a mixing bowl, whisk together the lemon juice, salt, pepper, and oregano. Slowly add the olive oil while whisking until the sauce is emulsified and golden.
Toss all the vegetables with the dressing and cover. Chill at least 30 minutes before serving.
Hummus with Spiced Lentils, Kale and Root Vegetables
I have been eating a lot of vegetables over the last few weeks. Staying in line with my resolution to eat more vegetables and less meat, I’ve been getting a little creative with how I get all the protein and nutrients I need without relying on meat and animal products alone.
Enter, this dish. With the hummus and lentils, you get plenty of protein and the dish overall packs a ton of fiber to keep you feeling fuller, longer. I’ve been serving this to Anthony for dinner a lot lately but it also makes a great, easy lunch. It can be served warm or cold making it a low maintenance and flexible dish.
Give my blend of spices a shot with the lentils but feel free to explore with other flavors as well. In my opinion, there are no rules in the kitchen, merely suggestions.
Make this for dinner this week and change the way you think about vegetables and protein.
Hummus with Spiced Lentils, Kale and Roasted Root Vegetables
Ingredients
2 cups hummus
1 cup dry lentils
3 cups water or broth
1½ teaspoons salt, divided
½ teaspoon allspice
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon black pepper
2 carrots, peeled and cut into 1” chunks
2 parsnips, peeled and cut into 1” chunks
1 small red onion, halved and sliced into ½ inch slices
1 large sweet potato, peeled and cut into 1” chunks
2 cups kale, chopped and de-stemmed
¼ cup plus 1 tablespoon olive oil
Directions
Preheat the oven to 425.
Toss the carrots, parsnips, sweet potato and onion in a large bowl with olive oil, salt, and pepper. Pour everything onto a large cookie sheet and arrange in a single layer. Roast for 40 – 45 minutes or until tender.
Place the lentils in a mesh sieve and rinse thoroughly. In a large pot, combine the lentils, water, allspice, cumin, coriander, and black pepper. Add a pinch of salt and bring to a boil. Reduce the heat and cover. Simmer for 25 minutes. Strain the remaining liquid and set aside.
In a large skillet, heat the remaining tablespoon of olive oil and add the kale. Cook until the kale just tender, 2 – 3 minutes.
To plate, divide everything between four plates and garnish.
Kale Caesar Salad with Roasted Chickpeas
With Thanksgiving squarely in the rearview mirror, its time to focus our attention on the other big day. Christmas is upon us and with it comes all the sweets and guilty pleasures we can muster. In our house, Anthony and I are almost done with everything from Thanksgiving except the extra turkey my mom sent me home with from Ohio. Holiday parties are filling up our calendars and there are plates of cookies as far as the eye can see. In addition to all this, the malls are a madhouse and
To keep things relatively healthy and light, I’ve been keeping this Kale Caesar Salad on constant rotation this year. Though kale is past its hype, I still love it and think it deserves a place on every table. My dad isn’t convinced, he thinks it tastes like grass. By gently massaging the kale with salt, the greens end up very tender, not grassy and a bold bright green.
This recipe seems like a lot when you look at the instructions and is indeed a multistep process however the resulting salad is sure to wow your guests.
Ingredients
For the Chickpeas
1 (15 oz) can chickpeas
1 tablespoon olive oil
1 teaspoon paprika
salt and pepper to taste
For the Croutons
4 dinner rolls, torn into bite-size pieces
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/8 teaspoon oregano
1/8 teaspoon thyme
For the Salad Dressing
2 tablespoons anchovy paste
1 tablespoon dijon mustard
2 teaspoons garlic paste
2 tablespoons lemon juice
2 egg yolks
2 tablespoons grated parmesan
salt and pepper to taste
2 cups olive oil
For the Salad
1 bunch kale
1 tablespoon salt
1/4 cup shredded parmesan
Directions
Preheat the oven to 400
Rinse the chickpeas and pour them on a kitchen towel. Pat them dry and remove any loose skins. Drizzle with olive oil and toss with the salt, pepper, and paprika. Roast the chickpeas on a cookie sheet for 20 minutes or until they are crispy.
Toss all the ingredients for the croutons in a large bowl and pour onto a cookie sheet. Bake at 400 until crispy, about 8 minutes.
IN a medium bowl, whisk together the anchovy paste, garlic and mustard, add half of the lemon juice and egg yolks, whisking until smooth. Add the remainder of the egg, parmesan, salt, and pepper then gradually add the oil, whisking constantly.
Wash the kale and remove the thick center stems and veins. Tear the leaves into bite-size pieces and toss with salt. Gently massage the kale until it releases a distinct grassy smell, softs and turns bright green, about 3 minutes.
In a large bowl, toss the chickpeas, croutons, dressing, and kale together, topping with the shredded parmesan cheese and serve.
Kale Salad with Apples and Barley
This fall has been action packed. In addition to celebrating our first anniversary, Anthony and I have been busy finishing our dining room and planning our next big house project. I also started working at one of my favorite haunts, Snug Harbor Farm, which means I’ve been busy keeping up with plants, design and the like.
In an effort to save money that we can put towards our house, we’ve been packing our lunches a lot lately. I have been obsessed with this kale salad recipe since we went apple picking a month ago. I’ve made versions of this in the past but this one really takes the cake. I took some time to work out the dressing and adding a few extra flavors and textures that I think really set it off. Most importantly, this recipe is cheap, healthy and filling. Have it as-is or add a little roasted chicken and you’re on your way to a happy afternoon.
Kale Salad with Apples and Barley
Ingredients
1 cup pearled barley
3 cups water
1 bunch kale, washed and stems removed
½ red onion, sliced thinly
2 cherry hot peppers, halved and thinly sliced
2 apples, cored, halved and thinly sliced
6 oz crumbled feta
¼ cup apple cider vinegar
4 tablespoons lemon juice, divided
2 tablespoons honey
1 garlic clove, finely minced
1/3 cup canola oil
½ cup slivered almonds, toasted
Directions
Combine the barley and water in a large pot and bring to a boil. Cover, reduced heat and simmer for 25 minutes or until the barley is tender. Strain and rinse with cool water and set aside.
Combine the vinegar, lemon juice, honey, garlic and oil in a bowl and whisk until evenly mixed and set aside.
Tear the kale into bite size pieces and dust with salt. Gently massage the kale with your hands by squeezing a fistful at a time. Do this for about 3-5 minutes or until the kale turns bright green and feels more tender.
Combine everything in a large bowl and top with almonds. Toss and serve.