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

1. 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.

2. 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

1. Preheat the oven to 400

2. 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. 

3. When the beets have cooled, remove the skins by rubbing them with a paper towel. Slice into beets into ½ inch wedges.

4. 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.

5. In a small mixing bowl combine the olive oil, shallots, salt, pepper, vinegar, and orange juice. Mix and set aside.

6. 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

1. Preheat the oven to 425

2. 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. 

3. 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. 

4. 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

1. Preheat the oven to 400 degrees

2. 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.

3. 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.

4. 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

1. Preheat the oven to 375

2. Toss the squash with 2 tablespoons of olive oil, salt, and pepper.

3. 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.

4. Cook the orzo according to the instructions on the box, strain, rinse with warm water and set aside.

5. In a large bowl, toss the arugula, squash, orzo, and remaining ingredients until well mixed. Season to taste with salt and pepper and serve.

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

1. Chop the asparagus into 1-inch pieces. If the asparagus is thick, slice the asparagus pieces in half.

2. 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.

3. Toss all the vegetables with the dressing and cover. Chill at least 30 minutes before serving.

Delicata Squash Salad

I love, love love delicata squash. In my opinion, it is one of the most underappreciated winter squashes out there. The flavor is sweet, texture is smooth and the skin is so tender that you don’t have to peel these babies.

This salad is one of my latest favorites. it is light, fresh and easy to pull together. Crunchy. Sweet. Savory. Full Bodied. All ways you could describe this salad and me.

I’ll be making this for the family this year when I go back to Ohio for Christmas along with a few other little numbers.

Ingredients

1/4 cup tahini paste
1 tablespoon olive oil
2 cups plain yogurt
1 delicata squash, seeded and sliced 1/2 inch thick
1 tablespoon olive oil
salt and pepper to taste
1/2 teaspoon cinnamon
4 cups arugula
1/4 cup pomegranate arils
1/4 cup salted pumpkin seeds
1/2 cup parsley, chopped
1/4 cup chopped mint

Directions

1. Make the tahini yogurt by combining the tahini paste, yogurt and olive oil in a food processor.

2. In a large bowl, toss the squash, olive oil, cinnamon, salt and pepper in a large bowl. Spread evenly on a cookie sheet and roast 20 minutes at 425. Remove from the oven and allow to cool slightly.

3. On a platter, spread the tahini yogurt evenly over the surface and top with the arugula.

4. Toss the squash with half of the herbs and pile over the yogurt. Top with pomegranate arils and pumpkin seeds. Garnish with the remaining herbs and finish with some flaky sea salt.

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

1. 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.

2. Combine the vinegar, lemon juice, honey, garlic and oil in a bowl and whisk until evenly mixed and set aside.

3. 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.

4. Combine everything in a large bowl and top with almonds. Toss and serve.