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Posts from the ‘Wegetable Vednesdays’ Category

what? another take on hummus?

We have this favorite little Japanese maple out back. This past week, its finely pointed leaves began to wave then drop in sweet clusters of beet red.

It was quite impossible to say no to the urge that hit me…so,  with that…Wegetable Vednesday makes a comeback!

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With the crimson and scarlet, burnt orange, rust and gingko gold of fall flying,  suddenly I craved the taste of color.

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I’m in school and everything I do in the  kitchen for months will need to be simple. So, for a while simple is all I have to offer you.

…and a hope and a toast to your very good health!

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(Though the following recipe calls for black beluga lentils, they may be somewhat difficult to find. You can order on line if you like, or substitute with small, dark green Puy Lentils. Both these varieties will make a more luxuriously textured and  dramatically colored hummus.)

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Red Beet & (Black Beluga) Lentil Hummus

 Black  Beluga Lentils, rinsed – ½ cup

2 medium Beets or 3 small – peeled and cut into chunks

garlic – 2 cloves, peeled

Tahini Paste – 2 Tablespoons

Olive Oil – 2 Tablespoons

Fresh Lemon Juice – 2 Tablespoons

Lemon Zest – 2 teaspoons grated (minimum)

sea salt – 1 teaspoon (to start)

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NOTE: Sometimes lentils off the shelf are rather old and will benefit from a little soaking. Nothing extravagant here, but it wouldn’t hurt to allow them to soak an hour or two before draining and cooking. If your package says no need to soak, then no need to soak.)

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Rinse the lentils and add to a medium size pot. Peel the beets and cut into chunks about 1½ inches in size. Add to the pot with the lentils and add 1 cup of water. Bring to boil and reduce temperature to simmer. The beets should be fork tender and the lentils soft when done.  (About 20 minutes or so.) Read more

don’t be turning your nose up so quick…kale salad

Kale is a Super-hero among vegetables, a phyto-chemical-antioxidant-rich green dragon, repairing DNA damage to cells, boosting immune systems, helping prevent macular degeneration, and even blocking the growth of cancer cells. It does all this weighing in at a measly 35 calories per raw cup!  Kale is a super-hero you’ll want to befriend.

Is all that enough reason to pal around with a vegetable hero that tastes nasty? No, not in my book. I could rave about this kale salad but I’m going to quietly step aside and let Dr. Andrew Weil do the talking. He and chef Sam Fox opened True Food Kitchen in Phoenix, Arizona, and that restaurant has since blossomed into five others across the country. (Their mission: to serve food that promotes the diner’s well-being while being uncompromisingly delicious.) This is their Signature dish. (shocking, no?) This is the dish on their menu, year-round, that nearly everyone asks for. This is the dish that so many people enjoyed and went on to duplicate in their own kitchens that farmers all across the Phoenix area started pulling out other crops and planting instead, Tuscan kale. (It goes by other names too: Lacinato, cavolo nero, Russian kale or dinosaur kale.)

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Here’s a story Dr. Weil tells:

Not long ago, a mother with a son and a daughter about seven and five came up to me in the Phoenix restaurant. ‘Tell Dr. Weil what your favorite thing to eat here is,’ she said to the girl, who was too shy to answer. Her brother spoke for her, ‘Kale salad! Kale salad!’ he said with great enthusiasm. {That made Andrew Weil very happy.} If folks in Arizona, which is hardly a bastion of veg-heads, can learn to love raw kale, it is only a matter of time before true love for it blooms across the land!

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This is one of those rare salads that gets better as it sits, better the next day than it was the day before. Any bitterness present in the kale is softened by the lemon and salt in the dressing. With a pinch of red chile flakes, a scattering of crunchy toasted bread crumbs and shavings of Pecorino Romano, this is a salad you are almost 100% guaranteed to love, and I mean love.

You can assemble this salad in minutes and enjoy it for two days. He says it serves 8…I say 4.  (Perhaps because it’s possibly twice as good as he says.)

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Kale Salad

Extra-virgin Olive Oil – ½ cup

Freshly-squeezed lemon juice –  ¼ cup

Garlic – 3 cloves mashed – 2 may be enough for you

salt – ½ teaspoon

Kale – 2 bunches – about 14 ounces, 400g.

Grano Padano or Parmigiano-Reggiano cheese – ½ cup finely grated

Toasted Whole-wheat Bread Crumbs – 2 Tablespoons (or perhaps a bit more)

Grano Padano or Parmigiano-Reggiano or Pecorino Romano cheese shavings – for garnish

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A NOTE on the quantities – I find that the amount of dressing is more than sufficient to dress these leaves. I hold about ¼ of it back and drizzle on steamed vegetables. But make the entire amount…it may be different for you.

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Remove the ribs from the washed and patted dry kale. Slice into ¼-inch shreds. Read more

possibly the best spinach salad

As good as your pita may be, occasionally your pita will grow stale. Once you’ve tasted this salad, you’ll make sure that occurs regularly! Pita, past its prime (which happens quite quickly) makes delicious croutons!

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Today’s will be a very quick post, on an extraordinary salad. (Another recipe from chef Ottolenghi. Forgive me, I can’t help myself.) This ranks amongst the best salads I’ve eaten, anywhere, ever. In flavor and texture, perfectly balanced. Sweet, tart, spicy heat, soft and crunch. The onions, macerated in vinegar with the dates, now softened and sweetened. The pita & almonds, browned together until crispy, then scattered with spice. The spinach, crisp, green, fresh. Dressed simply in olive oil & lemon.

A salad greater even than the sum of its parts.

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NOTE on Sumac: If you don’t have Sumac (get some!) you can find it on line. It’s red like paprika or chili powder, tart like a lemon or cranberries. It sits on many Middle Eastern tables like salt and pepper do on ours. After you’ve made that depression in the middle of your hummus, and filled it with olive oil, sprinkle sumac! You’ll find other uses for it too…it brightens up so many dishes,  but if nothing other than to use in this salad, you’ll be happy you and sumac met!

baby spinach salad with dates & almonds & pita croutons

from Yotam Ottolengthi

serves 4 (or so) as a first course 

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1 Tablespoon white wine vinegar

½ medium red onion, thinly sliced

3.5 ounces (100 g) pitted Medjool dates, quartered lengthwise

2 Tablespoons (30 g) unsalted butter

2 Tablespoons olive oil (separated)

1/2 cup (75 g) whole, unsalted almonds, coarsely chopped

2 teaspoons sumac (see NOTE)

½ teaspoon chili flakes

5 ounces (150 g) baby spinach leaves

2 Tablespoons freshly squeezed lemon juice

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Into a small bowl measure the vinegar and drop in the onion and dates. Allow to marinate for 20 minutes, then discard the vinegar and set aside the rest.

In the meantime, heat the butter and 1 Tablespoon of the olive oil in a medium skillet over medium heat. Once the butter has melted, drop in the broken pieces of pita and the chopped almonds. Cook, stirring all the while, until the pita is golden brown and crunchy. Remove from the heat and scatter with the sumac and chili flakes. Stir and set aside to cool.

BabySpinachSaladOttolenghi-1When you’re ready to serve, toss the pita/almond mix and the spinach into a large bowl.

BabySpinachSaladOttolenghi-2Add the marinated dates and red onion, the last tablespoon of olive oil, the lemon juice and another pinch of salt.

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the guinea pig goes to college

The past two weeks have been quite out of the ordinary around here. It all started when the Guinea Pig went back to school…Stanford is training him how to be a business leader…I know…he’s really kind of somethin‘! I decided to use this time as a bit of a retreat of my own and do the sorts of things I don’t generally do when he’s around.

I set up a long table in front of the big window where I normally shoot my food photos. Outside that window are maybe half a dozen different sorts of bird feeders and a place for birds to drink. Nearby are the tall trees where they nest. For days and days, I sewed together squares of colorful flowers and polka dots for the little one who calls herself Lala. As my machine whirred, I watched the birds, literally by the hundreds, swoop in, grab their nuts or thistle, catch their wind and retreat to a nearby branch. I watched the fog rise and descend like a quilt’s airy batting, forming tiny glittering crystals on everything it touched. I watched a determined squirrel (already obese) hang upside-down, each sticky little paw clutching tight a different branch, as he filled his cheeks, trying hard to empty the bird feeder before again losing his balance.

These have been unusually cold days, with both a glorious sun and a freezing fog alternating through the day.   It’s been quiet and serene at this window and I’ve had a chance to contemplate the sorts of things I’d hoped to, love lots on my dogs, and sew a quilt for Lala. This all came at a good time, coinciding as it did with a new year.

I made a discovery early on…without the ever-grateful G.P. here to share the table, some of the joy of cooking has been absent. I’ve eaten very simply…which isn’t all bad. And I’ve eaten a lot of leftovers. This earthy warm tagine got me through several wintry nights…

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Served over couscous, this syrupy, caramel-y tagine makes a delicious vegetarian meal served with salad. But it would also go well paired with grilled or roasted meats. Substitute butternut squash or sweet potatoes for the yams, or small shallots for the pearl onions if you like.  You don’t need a tagine to prepare this dish – use a heavy-bottomed casserole dish if that’s what you have. (And if you don’t have preserved lemons…I suppose you could make it without…or…here’s a thought: you could make some!)

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a Tagine of Yam, Pearl Onions, Carrots, Prunes & Preserved Lemons

2 to 3 Tablespoons Olive Oil along with a pat of Butter

Fresh Ginger Root – 1½-inch piece about the thickness of your thumb, minced or grated

2 sticks Cinnamon (or 1½ to 2 teaspoons ground cinnamon)

10 ounces Pearl Onions* peeled (See NOTE below on how to peel)

2 pounds Yams or Sweet Potatoes, in bite-size chunks

2 medium Carrots, in bite-size chunks

¾ cup Pitted Prunes

2 teaspoons Maple Syrup

1¾ cups Vegetable or Chicken Stock

Preserved Lemon (rind only) from ½ lemon, small dice

small bunch Cilantro Leaves, roughly chopped

several Mint Leaves, chopped

salt & freshly ground pepper to taste

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*  (or 10 – 12 very small shallots)

In a heavy-bottomed casserole dish or a tagine, heat the olive oil and butter over medium heat. Add the ginger and cinnamon sticks and stir for one minute. Toss in the peeled pearl onions and when they begin to color, toss in the yams or sweet potatoes, the carrots and the preserved lemon. Sauté for several minutes, then drop in the prunes and maple syrup. Add the stock and bring to a boil. Reduce the heat to a gentle simmer, top with a lid and cook for about 20 to 25 minutes…until vegetables pierce easily with a fork. 

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creamy carrot soup & preserved lemons

On a winter’s afternoon, weeks still before Christmas, a good friend Carolyn and I came together in my kitchen. We’d amassed on the counter several bags of organic lemons, sea salt, a few herbs and spices, and a collection of pretty jars.  We washed, sliced and stuffed the lemons with salt. We packed them tight into their jars. Then tighter still. We dropped bay leaves and pink peppercorns and allspice berries in behind them, and then squeezed juice enough from other lemons to cover them. We talked about what we’d do with them and who we’d give them to as gifts for Christmas. In six weeks they’d be ready. Carolyn hadn’t tasted them before, so she could hardly wait.CarrotSoup-1Some time – too long ago – I posted on how to preserve lemons. I (kind of) promised that I’d share recipes that used these indescribably delectable “preserves”. (In all truth, though, you don’t really need a recipe in order to use them. You can strew them on a salad or in the salad’s vinaigrette; or in with roasted or steamed vegetables; make a simple sauce sort of extraordinary; add them to stews or soups; flavor grilled or poached fish with them. I reach for them several times a week, at least!) Over the next couple months I’ll share a good handful of really good recipes. One of them will be from my friend Carolyn who invented it on the spot (she does that sort of thing, and created herself a beautiful shrimp dinner in about 15 minutes.) She told me about it and I made it and we loved it. (Expect to see more from Ottolenghi too.)

This one today is from Mike – Mike, married to my daughter, is a good good cook. They received a jar of Preserved Lemons for Christmas. One day my girl and I were on an outing and she raved about the dinner Mike had made the other night. By that afternoon, I was texting Mike…

He generously shares his soup:

Creamy Carrot Soup with Preserved Lemons

1 medium yellow onion, diced

2 -3 Tablespoons butter or olive oil

 2 cloves of garlic, minced

1½ teaspoons finely minced ginger root

 2 cups chicken stock (or good vegetable stock)

2 Tablespoons dry sherry or white wine

8 to 10 medium carrots, sliced thinly

1 to 2 sections of preserved lemon, diced finely (See NOTE)

1 to 1¼ cups milk (from whole milk to 1% to your preferred milk alternative)

Salt & Pepper (white if you have it) to taste

NOTE on preserved lemons. By “sections” we mean quarters of lemon. After soaking in a briny liquid for 6 weeks, the flesh of the lemon has given over much of its juice to the jar. The rinds of the lemon have softened, and in a way quite impossible to describe, have mellowed, given up their acidic bite and become more roundly-flavored, very lemony still, but not mouth-puckeringly so. To use them, you remove the flesh (either discard it or toss it back in the jar) and use only the rind, which you rinse well first and then (generally) finely dice. If you cook with it, it will impart its lemony-ness to the dish but in a way you can’t quite put your finger on. If you use it fresh, without cooking first, you get little lemony bursts.

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If you don’t want to make them yourself, you can find them in many markets. That said, they’re easy and (we think) fun to make…especially with a friend.

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on sweet eats

Only once as a child was I made to strongly urged to eat my dessert. Our family of five,  plus my uncle and his new wife were gathered around our maple dining table. Each of our wintry faces was warmed and brightened by the candle’s winking light. Mom, in her fancy apron, her hair pulled back in a thick high ponytail, was beaming. She’d worked hard on this dessert.

Christmas pudding.

Sounds innocuous enough. To some it might even sound a tad romantic.  A dessert of a time past when people cooked in black pots placed on grates in large fireplaces, when people wiped their mouths with their sleeves or aprons, and hunting dogs curled around the legs of the table and caught the scraps that fell.  Everyone basked in the glow of candlelight back then. Christmas pudding….

Ahhh! Lovely, dear!

At first whiff I knew this was going to be nasty. I declined as politely as I could by pushing it away and making a face. “You haven’t even tried it.”   “But I don’t need to, I know I won’t like it!”   “Well, you’re going to try it.”   “See, I told you I wouldn’t like it!”   “Maybe you just need another bite to be sure.”

The story doesn’t end well. I had several bites that night, and then lost a good portion of the dinner I had liked. I had a very weak stomach back then, a nose that could sniff green pepper or alcohol a room away, and a very – discerning – palate for a seven-year-old.

(Don’t think a single dark thought about our Mom. She’s a sweetheart and a mighty fine cook, and I’ve got plenty of stories and recipes to prove it!)

Why are we here then, you ask. Certainly not to share in Mom’s recipe for Christmas Pudding!? (No, our smarter-than-average Mom never made that ghastly thing again.)

 I’m here (once more) to strongly urge you to eat your vegetables – AS your dessert this time! Fortune smiles!

AND you ‘re going to love it – at first bite! (So will seven-year-olds.)

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WHY will you love it? (Good of you to ask.) It’s aromatic, tender, light, flavorful, not-dry (I know some people despise the word moist), it’s soft in the mouth, sweet on the tongue – and what? good for you! Warmed for breakfast, packed in a kid’s lunch, a little pick-me-up in the afternoon, a light bit of sweet after dinner. This makes 2 loaves, and you only add ½ cup of sugar – yet it’s delicately sweet. (It does have some fruit butter which has a bit of its own sugar, but we’re not going to hold that against it.) We do like this – ever so much – around our house!

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Carrot-Parsnip-Zucchini Bread

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1½ cups all-purpose flour

½ cup whole wheat flour (the white variety of whole wheat works best for tender baked goods like this but any will do)

2 Tablespoons hulled Hemp Seeds (Optional – but so packed nutritionally and with a delicious nutty flavor)

½ cup sugar

1½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground  cloves

1 medium carrot shredded

1 medium parsnip, shredded

1 small zucchini, shredded

3 large eggs

¾ cup apple butter or pumpkin butter (I’ve only made this with pumpkin butter, but either would be equally good)

3 Tablespoons extra-virgin olive oil

1 Tablespoon vanilla extract (yes, that much)

2 Tablespoons pumpkins seeds for the top

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Preheat the oven to 375°F (180°C) Either oil two 8½ x 4½ inch loaf pans with olive oil or line with parchment paper. (Loaves will lift right out of the pan, cleanly, with parchment paper.)

Wash, peel and grate your vegetables.

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about 2-1/2 cups total shredded vegetables will be perfect

In a large bowl, combine the flours, hemp seed, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir to combine well. Add the shredded carrots, zucchini and parsnip. Stir to coat the shreds evenly.

In another bowl, whisk together the eggs, fruit butter of your choice, the olive oil and vanilla extract.

Add the wet ingredients to the dry and mix until well combined, but be careful not to over-mix which would toughen the loaves.

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so liberating to make a mess – as any seven-year-old knows – and it comes easier with practice

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curried cauliflower soup

Here’s a soup to warm the cockles of your heart.  No idea what I mean by “cockles”, but by soup I mean silky and warm, subtly complex, aromatic spoonfuls. If you think you’re not a fan of cauliflower, but are feeling up for a small culinary adventure, I think you’ll be surprised – the cauliflower just lends itself to the overall  creaminess of this soup and never brags about its starring role (which I respect in a vegetable.)  When we seek a warm refuge from winter’s chill, it’s nice to know we’ve got…..

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Curried Cauliflower Soup

(makes about 2 quarts)

3 Tablespoons coconut oil (see NOTE)

1 large yellow onion

2 teaspoon sugar

2 to 3 teaspoon green curry paste

 2 teaspoons (or more) garam masala (see NOTE 2)

¼ teaspoon cayenne

1 teaspoon cumin powder (or 1¼ t. seeds, dry roasted & ground)

Sea Salt as you go

1 medium cauliflower, cut into florets 

2 medium Yukon Gold potatoes, cubed

5 cups low sodium chicken or vegetable stock or broth

1 medium green apple, peeled, pared and chopped

1 can coconut milk

1 fresh lime

 Garnish: ¼ cup plain whole milk yogurt + 3 Tbl. chopped cilantro (+ lime wedges)

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Preheat the oven to 400°F (205°C) Wash the cauliflower and cut into florets. Melt 1 Tablespoon coconut oil, and drop into a medium-sized bowl along with the cauliflower and a good sprinkle of sea salt. Tumble onto a baking sheet or a roasting pan, sprinkle with a few pinches of the  garam masala and roast until tender and lightly browned.CurriedCauliflowerSoup-5

While the cauliflower is roasting, gently sauté the onion in 2 Tablespoons coconut oil until translucent. Add 2 teaspoons of green curry paste to start. Later you can add another teaspoon if you decide you like the warmth and want more. (I use 3 and don’t find it overly spicy at all.) Add the sugar, 1 teaspoon of salt, and the remaining spices and continue sauteing for one minute. Add the cubed potatoes and chopped apple and stir over the heat for another couple minutes.

Add the broth and bring the pot to a boil. Reduce the heat to maintain a low simmer. After 15 minutes, add the roasted cauliflower and continue cooking until the vegetables are very tender.

Remove the pan’s contents in several batches and puree in a blender until completely smooth. (Be careful not to overfill the blender, and put a folded towel on the top to ensure hot contents don’t sputter up.) Return pureed soup to the pot . Check for salt and add to taste. Stir in a can of coconut milk and reheat the soup.  Again check for salt. Squeeze in the juice of one-half lime, and cut the remainder in wedges for serving.

Mix together the yogurt and chopped cilantro. Ladle soup into bowls, put a dollop of the yogurt/cilantro mixture on top, a little sprinkle of cilantro bits for extra color and serve with lime.

{ to print the recipe, click }

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NOTE:  Coconut oil comes in a jar, usually in the vegetable oil section at your market. It’s solid at room temperature. It comes in either refined or unrefined form….the unrefined has  more of a coconut aroma and a somewhat lower smoking point than the refined. If you do the research, you’ll find that coconut oil and coconut milk have a variety of healthful properties  I keep both on hand, but like the unrefined for this and most dishes. Read more

beet & goat cheese salad with toasted hemp & sesame seeds

If it’s Wegetables, it must be Vednesday.

Confession: with waning light this time of year, in order to photograph in natural light, I’ll often prepare some dinner-ish item and eat it all by myself for lunch. If it’s a salad of sorts I’ll usually dress just enough of it to satisfy my lunch appetite, save the rest and share it with the guinea pig when he gets home. You’re getting the picture…this time of year, I’m my own guinea pig. (To be perfectly honest, I don’t mind the job. And today, I flat out loved it. I halved the recipe and ate it all. Drop the “guinea”, keep the “pig”…thank you very much!)

Ever taste hemp seeds? – ok maybe that’s the wrong question – Have you ever bought packaged hemp seed at the grocery store and used your debit card to pay? Toast these little things and they’re about the nuttiest nubbins  you’ll ever eat. Plus, as if taste weren’t enough (and let’s be honest – it really isn’t) they’re jam-packed with nutrition (especially Omega-3’s and -6’s, so super good for your heart and brain!) Add them to your cereal in the morning, your muffins or other baked goods, into your soup, into your … well, whatever!  (I swear to you, these do not taste like hay…or even like grass!)

If you can buy your beets with the greens still attached, that’s a good idea for 2 reasons – decent looking greens means the beets don’t belong to last month, and braised beet greens are the bee’s knees.

You can use a mixture of fresh greens for this salad, but the bitters are so delicious with the sweetness of the roasted beets and the creamy tang of the goat cheese. And then you’ve got all that nutty goodness going on. My goodness, this is good!

Roasted Beet & Goat Cheese Salad with Toasted Hemp & Sesame Seeds

BeetGoatCheeseSaladHempSeed-1enough for 4

for the salad

small to medium beets – 8

hemp seeds – 2 teaspoons

chicory, or baby arugula, or add a bit of radicchio or spinach – about 7 oz. total

goat cheese – 12 to 16 slices

a handful of mustard greens and water cress

sesame seeds – 2 teaspoons toasted

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for the dressing

red wine vinegar (I used sherry vinegar) – 1 Tablespoon

Dijon mustard – 1 Tablespoon

Hemp Seed Oil – Or Walnut Oil – 1 Tablespoon

Olive Oil – 3 Tablespoons

Parsley, coarsely chopped – 2 Tablespoons

Salt & Pepper to taste

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Preheat the oven to 375° F. (190°C.)

Prepare the dressing. Mix the vinegar and the mustard together and then add the oils. Stir the parsley in and then season with a good grind of pepper and a sprinkle of salt.

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baby spinach, orange & feta salad

I’m pretty much a lousy patient. For starters, I’m notoriously bad about calling the doctor in the first place.  Give it a day or two, it’ll pass. I’m sure of it. (That gene’s on my mother’s side.) Frequently I’ll forget and need reminders nagging to take my medicine, or I’ll fail to drink enough water when I do. And that whole “bed-rest” thing…that’s for someone who’s, you know… sick!

I made an exception this time. Allow me to boast (I may never have another opportunity like this one again) – this time I was an exceptional patient. (Except for that whole wasteful bed-rest thing.) I’ve been fighting (well, not me alone) a very nasty infection. I’m pleased to announce : we’ve won! I took my medicine. I drowned myself in fluids. I ate my spinach. And you should too! (How quickly we turn smug and start to nag!)

Baby Spinach Leaves, Orange & Feta Salad 

in a Walnut-Citrus Vinaigrette

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Baby spinach leaves

Orange – especially Blood Oranges if you can find them! – thinly sliced

Feta Cheese, crumbled

Pea shoots or seed sprouts

Olive Oil & Walnut Oil

Juice of fresh Lemon

Freshly-Ground Black Pepper

Toasted Walnuts – Optional

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For each share of salad, about 2 cups of beautiful baby spinach leaves, washed, dried, tumbled into a bowl; peeled and thinly sliced orange, dropped on top. (Reserve as much of the fallen juice as you can.) Vinaigrette – couldn’t be easier. Equal amounts of olive oil and walnut oil. Equal amounts of freshly-squeezed lemon juice and orange juice. (Start with equal parts oil & citrus juice…adjust to suit your taste.) A few grinds of black pepper, and pinch of flaky salt. Stir, drizzle, toss. Read more

roasted cauliflower & hazelnut salad

Another vegetable dish, fit for a feast, made before the rush ~ and one that likes the temperature of the room, right where you set it.

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In the fall, my mum buys big burlap bags of nuts and over the course of the winter she shells them, roasts them then puts them away, mostly for baking. Her house still smelled of an alder wood fire and roasting hazelnuts when I showed up. It was a very lucky day for me to have a sweet long visit with my mom and to walk away with my pockets bulging nuts. My luck didn’t end there because I’d just bought a beautiful organic cauliflower and (several) pomegranates without a plan. And in my newest cookbook, a dish that paired them all together. Kismet! Somedays, things just can’t get much better.

One more recipe from the sumptuous new cookbook of Yotam Ottolenghi (Jerusalem) and then we’ll give the poor man a rest.

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Roasted Cauliflower & Hazelnut Salad

(serves 4 as a small side)

1 head Cauliflower, broken into small florets (1½ lb, 660 g)

5 Tablespoons Olive Oil – divided

1 large Celery Stalk, cut on an angle in ¼-inch slices

5 Tablespoons Hazelnuts, their skins on (30 g)

1/3 cup Parsley Leaves, picked

1/3 cup Pomegranate seeds (from about ½ medium pomegranate)

generous ¼ teaspoon ground Cinnamon

generous ¼ teaspoon ground Allspice

1 Tablespoon Sherry Vinegar

1½ teaspoons Maple Syrup

Salt & Pepper to taste

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Preheat the oven to 425°F 220ºC

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