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.
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.
Pappardelle with Mushrooms, Chilis and Lemon
Everyone knows I’m a sucker for a good pasta dish. There is just something so satisfying about a bowl full of carbs and sauce. I can’t help myself, that is partially why I took up making fresh pasta a few years ago; to feed my addiction. I’ve been busy this winter perfecting a few different shapes and dough recipes and will be teaching another workshop this spring. I can’t wait to share my noodle knowledge with more people!
This dish uses my favorite noodle shape, pappardelle. These thick ribbons of pasta come from the Tuscany region where it is typically served with meaty sauces made from game. I’m not big on game but I do just love a fat wide noodle. They are great for slurping up everything from the meatiest ragu to butter and parmesan. It helps that pappardelle is super easy to make. Simple run it through the pasta roller a few times and cut into 1/2 inch ribbons. If you’re going to make fresh pasta on a weeknight, pappardelle is your friend.
A great mix of mushrooms takes the place of meat in this dish and the chilies and lemon zest to make this bright and filling with a nice kick. It is a great meal that leaves you warm and satisfied. Grate some parm over the top and garnish with parsley and more lemon zest and you’ve got a great dinner worthy of bragging about.
Pappardelle with Mushrooms, Chilies, and Lemon
Ingredients
For the pasta
2 whole eggs
4 egg yolks
2 tablespoons olive oil
hefty pinch of salt
2½ cups flour
For the mushrooms
2 tablespoons olive oil
1 onion, halved and thinly sliced
1 fresno chili, thinly sliced
12 oz mixed mushrooms
4 tablespoons butter
1 cup chicken broth
zest of 1 lemon
Directions
Make the pasta. In a large bowl, stir the eggs, yolks, olive oil and salt until evenly mixed. Add the flour and stir with a rubber spatula until the dough comes together into a sticky ball. Turn the dough out onto a lightly floured surface. With floured hands, kneed the dough until a firm, smooth ball is formed. About 8 minutes. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Roll the dough. Cut the dough into eighths and toss lightly with flour. Press each wedge flat and roll with a rolling pin, shaping into small discs. Feed the dough discs through the pasta roller. Start at the widest setting and roll until the dough is thin but still sturdy, “5” on most machines.
Cut the noodles. Trim the edges of the dough so you are working with a uniform rectangle. Fold the dough in half twice and cut into 1/2 inch ribbons. Dust the noodles with cornmeal and set aside.
Make the mushrooms. In a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and peppers, cook until soft and tender. Toss in the mushrooms and season with salt. Cook until the mushrooms release most of their liquid and cook down about 8 minutes. Add the garlic and butter, stirring until the butter melts. Stir in the broth and reduce to a very low simmer.
Cook the noodles. Bring a pot of salted water to a bowl and add the pasta. Cook until tender, about 3 minutes. Reserve ½ cup of the pasta water and strain the noodles, rinse with hot water.
Combine it all. In a large bowl, combine the noodles, mushroom mixture, and lemon zest. Garnish with freshly grated parmesan and parsley.
Roasted Fingerling Potatoes with Romesco
One of my goals for 2020 and beyond is to change my relationship with food and how I think about nourishing my body. For me, this means cutting back on how much meat and dairy I eat and consuming more vegetables and plant-based foods. Much to Anthony’s chagrin, we’ve been on an 80/20 diet lately where 80% of the time, we eat plant-based foods while the other 20% we eat meat and dairy. I love it. I feel better, I’m just as satisfied with my meals as I am when I eat meat and I am spending less money.
Romesco has long been one of my favorite sauces. Not only does it have a totally unique flavor profile of nutty acidic goodness, but it is also super flexible and goes with so many wonderful things. Originally from Catalonia and served with fish, this sauce goes well with roasted vegetables, pasta, chicken and even meatballs. Admittedly, I love a good Italian red sauce that simmers all day with meatballs and sausage but this sauce gives all others a run for their money in my mind. The toasty flavor of the broiled vegetables and the fat from all those almonds give this sauce so much body that I literally lick the plate clean whenever I make it.
Romesco Sauce
Ingredients
1 lb Roma tomatoes, seeded and chopped
1 lb red bell peppers, seeded and chopped
2 Fresno chili peppers, chopped
5 garlic cloves, skinned
1 yellow onion, skinned and quartered
1 t paprika
1 t smoked paprika
2 tablespoons olive oil
Kosher salt and black pepper, to taste
½ cup almonds, toasted and ground
Directions
Preheat the broiler to high.
Toss everything but the almonds together in a large mixing bowl, being sure to coat everything evenly. Pour the mixture onto a large cookie sheet and arrange in a single layer. Broil, on high until everything starts to char
Remove from the oven and allow to cool.
Working in batches, carefully puree everything in a blender or food processor until smooth and saucy. If the sauce looks too thick, dilute it with some water or olive oil.
Roasted Fingerling Potatoes
Ingredients
1 lb fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
1 teaspoon rosemary
2 cloves garlic, minced
salt and pepper to taste
Directions
Preheat the oven to 425
In a large bowl, toss all the ingredients until the potatoes are evenly coated.
Spread the potatoes out on a large cookie sheet in a single layer, cut side down.
Roast the potatoes 20-25 minutes, flipping the potatoes halfway through. Remove from oven and serve with parmesan, parsley, and romesco
