salad

cumin seed roasted cauliflower. yogurt. pomegranate. basil. fennel quinoa



well...
i have nothing to report but lunch.
a use-the stuff-before-it-goes-bad lunch.

a fat yellow cauliflower, roasted in whole cumin seeds. a dollop of yogurt, shower of pomegranate seedlings, and basil.

and an extremely straightforward fennel quinoa salad with a lemony mustard vinaigrette.
and some little roasted radishes for tits and giggles.


i love you melissa clark. are you out there? can you hear me? no



Cumin Seed Roasted Cauliflower
adapted from Melissa Clark Cook This Now

1 big head of cauliflower, cut into bite size pieces
2 tbsp olive oil
1 tsp whole cumin seeds
kosher salt
black pepper
greek yogurt
lemon
pomegranate seeds
few basil leaves, chiffonade

preheat oven to 425 degreesF. on a large baking sheet, toss cauliflower with olive oil, cumin seeds, about 1 tsp kosher salt, and some fresh ground pepper. arrange so its in 1 even layer and roast til it's nice and caramelized, about 30 minutes, tossing halfway through baking. 
stir some greek yogurt with a generous squirt of lemon juice and salt. dollop yogurt on top of cauliflower and top with pomegranate seeds and ribbons of basil. 
serve with quinoa or rice or any other grain. 


Makeshift Fennel Quinoa

1 cup tricolor quinoa, cooked 
1 bulb of fennel
couple large handfuls of arugula
parmesan
salt 
pepper
lemony mustard vinaigrette 

shave fennel very thin using a mandolin or very sharp knife. toss with warm quinoa, arugula, and a handful of grated parmesan. toss with vinaigrette and season with salt and pepper. 

for lemony mustard vinaigrette: juice half a lemon into a jar. stir in a small dollop of dijon mustard, about 1/2-1tsp. add a clove of minced garlic, a tablespoon of white wine vinegar, a tsp of honey, and salt and pepper. close jar and shake well. then add 2-3 tbsp olive oil. shake. taste and adjust to your liking. 



white bean arugula salad. salami + basil

what are you eating right now?

White Bean Arugula Salad

*loose measurements, change it up to your liking. don't fret, it's a salad. 

arugula

cannelini or great northern beans

red onion, sliced

salami, sliced

handful of basil, sliced in ribbons

quinoa (optional)

salt pepper

dressing:

juice of a lemon

1 clove garlic, minced

1 tsp dijon mustard

1-2 tsp honey

1-2 tbsp cider vinegar or white wine vinegar

few tbsps of olive oil

salt and pepper, lots

green salad + cilantro lime vinaigrette


i should be going to bed, but i'm not doing it.
my head feels clear. i've really been liking kiwi lately.


i made this green salad and totally ran with the theme. GREEN.
green things that i love include avocado. kiwi. pistachios. cilantro. lime. lettuces.
these things are better for my skin and bones than cookies.

aw but i love cookies.
shut up.

green is good. i need green. green balances out cookies. green doesn't make me sugar crash.


this salad is simple but oddly exciting. maybe it's the color theme. definitely the color theme.
the cilantro lime vinaigrette wakes everything up.
and kiwi is really just the most magnificent, all those crunchy pretty seeds.
i am proud to call this lunch.


epilogue:
if someone asked me to describe my writing style, would schizophrenic be an appropriate answer?
probably yes.



Green Salad with Cilantro Lime Vinaigrette

fresh lettuces
1 kiwi, skin removed and sliced thin
avocado, sliced
pistachio nuts, toasted

juice of 2-3 limes (about 1/4 cup)
1/4 cup white wine vinegar
4 cloves garlic
1/2 tsp sea salt
2 tsp honey
3/4 cup olive oil
3/4-1 cup cilantro, roughly chopped

to make vinaigrette: combine lime juice, vinegar, garlic, salt, and honey in the bowl of a food processor or blender. blend until ingredients are completely combined. with the blade running, add in the oil in a steady stream. then add the cilantro and pulse a few more times until its broken down and all combined. taste and adjust to your liking. 

assemble all components of salad in a bowl and toss with dressing. yum greenz. 

green quinoa with corn, scallions, plum, and pistachios


what up kitty kats?


tonight, ladies across the land will gather, sip their wine, and watch the ever terrible bachelor pad. why can't i revert my eyeballs? just, why?

it's a show that demonstrates all the things i'm bad at. lying. being loud and super extroverted. and wearing long beaded gowns.


let's delve into this further.
1. lying. i can't do it. i start smiling uncontrollably.

second. loud extroverted people. i hear you. i respect you. i often admire you. but alas, i am not of your kin, and this is fine with me.

3. long gowns. i don't think my body was built for long gowns. if i got in one, i might start singing opera, i'd feel extremely not like myself, and my arms wouldn't know what to do.

so, like many other things in life, i'd rather just eat food and watch.


my weekend was half work half play. half pan of brownies.

there was beachtime.
patterns in the sand, warm and breezy. quality time with my homegirl,
peaches, cold wine, and chips. july beachtime could never get old.


i made this lemon olive oil cake, which i'm happy to report was just splendid.
and i made quinoa. a big fluffy pot of it. then piled in the summer produce.


corn. scallions. avocado. diced red plum. pistachio nuts. arugula. mint. cilantro. STUFF.

crunchy sweet salty tangy fresh. this quinoa salad has all the food adjectives in the world! yay.


Green Quinoa with Corn, Scallions, Plum, and Pistachios
adapted from epicurious

these are very loose measurements, it's extremely adaptable. 
use how much of whatever your heart desires! 

4-5 ears corn, shucked
zest of 2 lemons
3 tbsp fresh lemon juice
2 tbsp unsalted butter, melted
1/4 cup olive oil, plus more if needed
1 tsp cider vinegar
1 tbsp honey
1 tsp salt
1/4 tsp salt
2 cups quinoa
4 scallions, chopped
handful of finely chopped red onion
1 ripe plum, diced
a few large handfuls arugula
a few handfuls of roasted pistachio nuts
1 ripe avocado, sliced
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped

place the corn in a large pot, cover with water, and then bring to a boil. take pot off the heat, use tongs to remove corn and set on a plate to cool, then cut kernels off cobs with a large knife. 
wash quinoa well in a bowl of cold water and drain. place quinoa in a large pot with 4 cups of water and a pinch of salt and bring to a boil. lower the heat and cook covered for 15 minutes, then turn the heat off and remove the pot from the burner. let stand for 5 minutes covered. then fluff with a fork and set aside to cool. 

whisk together lemon zest, juice, butter, oil, vinegar, honey, salt and pepper in a bowl until combined. 
in a large bowl, toss quinoa with the dressing, corn, and the rest of the ingredients. add salt and pepper to taste. 



brussels sprouts + edamame with lemon, pecorino, and basil


ello little beans,

it is the middle of the week, and sometimes it can get dull.
isn't it always the little things that get us through the week?
might i suggest some weekday activities...


interpretive dance in the kitchen. put hot sauce on your food. look up at the trees.
watch the bachelorette. fast forward through the commercials. make fun of yourself.

if you have the time, make a pie for no reason.

if you don't, make cookies. eat one hot out of the oven. (one=2)
drink wine if you like wine. sometimes listen to music. other times take in the silence.


then, after all that, eat some greens.
make them taste delicious so that you eat lots and lots of them.


consider a smoothie. whatever kind you love.

yes, yum. refreshing, sweet and tart.
consider adding handfulls of spinach to this smoothie.
still refreshing, sweet and tart. doesn't taste like i'm drinking a salad.
phenomenal.


onto the next green.
brussels sprouts!
one can never really tire of eating small crisp roasted cabbages, can they?


also, wassup edamame! edamame is a major boost in a salad. i love the toothsome and bright little beans.

pecorino, basil, mint, lemon, and olie oil. these things go in the bowl too.


it's a dinner side. or make it dinner with a fried egg.
it's lunch the next day, cold, from the tupperware, standing in front of the refrigerator. why even bother to get a fork.

brussels and edamame mean serious business. they're a power combo. to your health.
and a truly delicious one.


so, there it is, greens today .

pie tomorrow.



Roasted Brussels Sprouts & Edamame with Lemon, Pecorino, and Basil

1 lb brussels sprouts, washed, trimmed and halved
olive oil
kosher salt and fresh black pepper
1 - 1 1/2 cups edamame
few handfuls of grated pecorino romano
juice of 1 large or 2 small lemons
few handfuls of basil, slivered
few handfuls mint, chopped

preheat oven to 425F. toss brussels sprouts with a generous amount of olive oil and kosher salt. make sure the sprouts are all coated, sprinkle with fresh ground pepper, and roast until tender on the inside, crisp and browned on the outside, about 25-35 minutes. let cool. transfer to a bowl and toss with edamame, pecorino cheese, fresh herbs, lemon juice, more olive oil. taste for seasonings, and add more salt and pepper if it needs it. 

Mango Raspberry Banana Spinach Smoothie
these are loose measurements! 

3/4 cup mango, frozen
1/2 cup raspberries, frozen
1 frozen banana
1 cup almond milk
a couple big handfuls of baby spinach

put everything in yo blender. and blend it. 

summer corn salad


summer's in the air and it feels like magic. the air feels lighter, and the nights feel warmer, even when they aren't.

the twinkling lights that hang from the umbrella on the deck are sparkling in full force. sitting under them with a blanket is a happy place.

i am not tan. but my hopes and dreams of golden skin are at an all-time high.


i want to drink cucumber water and tequila and things that are limey.

i also plan to buy sidewalk chalk. and put my feet into many sandals, only to kick them off later.
and ah, this breeze. this summer breeze is blowing on my face and i'm trying my best to stop and feel it.

it's all about what we can make of our days, isn't it?
and summer is all about what we can make with this major bounty of corn.


i'm making corn salad. why? because this is what i make in the summer.
this corn salad has been in my life for a long time. each june it returns back to me for a magical summer, like a best friend who lives far away.


everyone important in my life has probably had this salad.
it is requested, if not demanded, at each and every barbecue.

a gorgeous union of simple ingredients..the butter yellow kernals, red onion, the brightness of basil, and tangy cider vinegar to bring everything together.


one bite is the freshness and crunchiness of summer.

and bonus! it welcomes any number of additions...want to add tomatoes? yes. fava beans? avocado!


but to me, it's most perfect on it's own.
so hello sweet little nuggets, hello corn salad. welcome back, i've missed you dearly.



Fresh Corn Salad
adapted from the ever-fabulous Ina Garten

8 ears corn, shucked and kernels cut from cobs
few handfuls of chopped red onion, about 3/4 cup
4-5 tbsp apple cider vinegar
4 tbsp olive oil, plus extra for cooking corn
3/4 tsp kosher salt
3/4 tsp fresh ground black pepper
few handfuls of fresh basil leaves, julienned (slivered)

in a large saute pan, heat a bit of olive oil and add corn. add a tablespoon or two of water and cook, stirring often until the starchiness has cooked out of the corn. it should still be very crunchy, sweet and fresh tasting. remove from heat and set aside to cool. once cool, toss the kernels with the red onion, vinegar, olive oil, salt, and pepper. toss in the fresh basil just before serving. taste and adjust seasonings to your liking and serve at room temperature. 

buttermilk ranch + a salad of red lettuce, tomato, corn & pecans


you know how posh spice goes to classy restaurants and orders arugula sans dressing?

what do you think she'd think about this ranch? what if i somehow managed to lock her in my kitchen and force her to eat a plate of arugula doused in this ranch dressing?

i'd automatically become her least favorite person in america.


i'm a ranch freak, of the non-bottled variety.

if it were up to me, hidden valley would forever stay hidden. in its valley.

but homemade ranch, This homemade ranch! .....a sauce to be cherished for sure.


this is gonna be easy. check out these ingredients.

chives and parsley..their freshness is unbeatable.
garlic. salt. pepper. really?! no way! you have these things. yes way.

buttermilk. sour cream. how can this go wrong?


mayonnaise. 'mayonnaise is my favorite thing!', said no one ever.

..i know i know, but really, there is a time and a place for mayonnaise. ranch is just one of those times.

stir. refrigerate. done. that's literally it. that took 5 minutes. and it's so balls out delicious you'll want to smack yourself for not churning out homemade ranch sooner.

put it on everything..french fries, supa crunchy celery, pizza, hashbrowns with arugula. and salad, salad that you actually crave. salad that you'll gladly eat 5 plates of.


i'm obsessed with the taste of buttery pecans and fresh corn together..


this plus this.


i threw together a salad that marries those flavors with a couple simple lovely things from the market...pretty lettuce, juicy tomatoes, crisp slivers of onion. AND THE RANCH.



it's creamy, but it's not heavy. it tastes fresh and tangy. this is salad done right.


Buttermilk Ranch Dressing

1 cup real mayonnaise
1/2 cup sour cream
buttermilk
1 clove garlic
1/4 cup italian flat leaf parsley, chopped
2 tbsp fresh chives, chopped
salt, to taste
freshly ground black pepper
hot sauce

mince the garlic, then sprinkle about 1/4 tsp salt onto the garlic and mash with a fork into a thick paste. 
in a bowl combine all the ingredients except for the buttermilk. stir. whisk in the buttermilk until you've reached your desired consistency. taste and season. add a dash of hot sauce. chill for a few hours before serving. can thin with a little buttermilk or milk when it comes out of the fridge if you'd like. 

And a delicious salad..

1 head red leaf lettuce
kernals from 1-2 ears corn (can boil the ears if you prefer to eat it not raw)
handful toasted pecans
2 ripe tomatoes
slivered red onion
buttermilk ranch dressing!



roasted cauliflower & fingerlings with lemon tahini dressing


hey. you there!
welcome to another week.

how was your weekend? what kind of weekend food have you been eating?

mexican food? bratwurst? hard cider?

umm. check check and check.


it's nice to treat monday as a recharge day. on mondays, i tend to drink more than 2 cups of coffee and want vegetables more than i normally do.

so. dinner with cauliflower and potatoes. it's gonna be way better than you think it's gonna be.


this dinner snuck up and said "WHATUP JULIA, I'm tonight's dinner and you best be treatin me with a little respect. i was never a cheeseburger or the popular kid in the crisper, but YO, look at me now. I look dayum good."

word for word.
..i used to watch maury when i was home sick in 7th grade.

have you run out of things to say on your blog when you turn meals into characters on the maury show?
maybe so.


but this dinner, this delightful medley of cauliflower, fingerlings, and chickpeas...definitely NOT the father.

(oooooooooooooooh) (Booooooo) (cauliflower skips around the room clapping and nodding)

i'm sorry. i have absolutely no idea how any of this came up.

i'm ruining everything.


now. awkward transition into talking about the food.

fingerling potatoes are sliced and roasted til crispy like big french fries.
cauliflower and chickpeas get sprinkled with cumin and roasted til caramelized.


while all this roasting is going on, mix up the easiest tastiest dressing with tahini, lemon, garlic and olive oil. drink wine if you feel like it.


to make a medley, toss everything together. add red onion, arugula, and golden raisins for bonus flavors and textures.
pile it all onto a mound of brown rice.

eat it. and don't think about maury ever again.



Roasted Cauliflower & Fingerling Medley with Lemon Tahini Dressing
serves 5-7

   2 heads cauliflower, cut into florets
1 - 1 1/2 lb bag fingerling potatoes, sliced lengthwise
1 (15 oz) can chickpeas, drained and rinsed
1/4 of a red onion, thinly sliced
few handfuls of arugula
1/3 cup golden raisins
olive oil
sea salt
pepper
cooked brown rice

for dressing:
1 garlic clove, minced with a pinch of salt
1/4 cup lemon juice
3 tbsp well-stirred tahini
2-3 tbsp water
2 tbsp olive oil

preheat oven to 350. toss cauliflower with olive oil, salt, and a few large pinches of cumin. spread onto 1 or 2 baking sheets. spread potatoes on a separate baking sheet, drizzle and toss with olive oil, sea salt, and pepper. roast for 20-25 minutes. turn the oven temperature up to 425. roast for 10 more minutes until caramelized and crisp. remove from oven. spread chickpeas onto one of the baking sheets with the cauliflower. roast for 5 more minutes, until the chickpeas crisp slightly. remove from oven. 
to make dressing: in a small bowl, whisk together garlic and lemon juice. add the tahini, and whisk to blend. add the water and olive oil, whisk well, and taste for seasoning. add more water to thin to desired consistency. 

toss the cauliflower and chickpeas with the potatoes, onion, arugula, and golden raisins. mound on top of rice and spoon dressing on top. 



Pomegranate Quinoa Tabbouleh + Fresh Pita + Hello!


ELLLLOOO!!


back in action. not back to normal sleeping hours.


but back! with a fresh new look at the world, a lot of photos, and an undying hunger for falafels at all moments  of the day.




i have been off in israel...AND it was truly so much more awesome than i could have ever expected.
i met incredibly phenomenal people that i am totally in friend love with... it feels so wonderful to bond with such amazingly different people.


<heY YOU guys! jewrassic park in the haus!>


we got attacked by dust storms, and rode together in a large circle on camels, and floated on top of a sea that is dead.




we sat in silence under the stars in the middle of the dessert, shattered a lot of dinner glasses, and saw old powerful places.


mind blowing stuff. i feel crazy lucky to have seen it.




but now i'm just annoyed.
after the first couple days of getting my sushi and peanut butter fixes, i thought i was back to normal, ready to act like myself again and eat cake for breakfast.


no.


all i need is more israeli food.




more eggplant please. more za'atar. more falafel balls in my face. more sCHwarma. now.


so, since there is not an old israeli man on the corner of my street selling fat stuffed pitas, i simply must make my own.




light and puffed hot out of the oven.


with pomegranate quinoa tabbouleh!


and israeli salad. because cucumbers and tomatoes are part of every israeli meal. duh.




food with beautiful colors makes me smile awkwardly to myself.




there, the first real food i've made since coming home. it feels a little weird to get back into the groove.


but i've missed you, oh blog! 

virtual hug! 

i could give you a real hug if you came over. seriously, come over. i made way too much pita. 


Homemade Pita Breads
adapted ever so slightly from this recipe

2 1/4 tsp active dry or instant yeast
1 tbsp honey or agave
1 1/4 cups warm water, divided
1 1/2 cups bread flour, divided
1 1/2 cups white whole wheat flour, divided
1/4 cup extra-virgin olive oil
1 1/2 tsp salt
cornmeal, for sprinkling

in the bowl of a stand mixer, combine the yeast, honey, and 1/2 cup warm water. stir gently to blend. whisk 1/4 cup of the bread flour and 1/4 cup of the white whole wheat flour into the yeast mixture until smooth. cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes. 

remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. add in the remaining 3/4 cup warm water, 1 1/4 cup bread flour, 1 1/4 cup white whole wheat flour, olive oil, and salt. knead on low speed until the dough is smooth and elastic, about 8 minutes. transfer the ball of dough to a lightly oiled bowl, turning once to coat. let rise in a warm place about 1 hour, until doubled in bulk. 
place an oven rack in the middle position. place a baking stone or baking sheet in the oven and preheat to 500. 

once the dough has risen, transfer to a lightly floured work surface, punch the dough down and divide into either 8 pieces (for larger pitas) or 12 pieces. form each piece into a ball. flatten each into a disk and then stretch out into thin circles, about 6-7 inches. transfer rounds to a baking sheet or other work surface lightly dusted with cornmeal. once the rounds have been shaped, cover loosely with clean kitchen towels. let stand at room temperature for 30 minutes, until slightly puffy. 
transfer 4 pitas, 1 at a time, onto the baking sheet or stone. bake 2 minutes until puffed and pale golden. gently flip pitas over using tongs and bake 1 minute more. transfer to a cooling rack and let cool. repeat with the remaining pitas. 




Pomegranate Quinoa Tabbouleh
makes a big bowl of tabbouleh

2 cups quinoa, i used red
1 english cucumber, seeded and diced
4 roma tomatoes, seeded and diced
1 cup grape tomatoes, halved
1 can chickpeas, drained and rinsed
1/2 red onion, diced
3-4 green onions, sliced
1 bunch parsley, chopped
1 bunch mint, chopped
1/2 cup kalamata olives, diced
1 cup pomegranate seeds
juice of 4-5 lemons
1/2 - 3/4 cup olive oil
lots of sea salt and pepper

*very loose measurements, just taste and adjust to your liking

first cook the quinoa. put 2 cups of quinoa in a saucepan with 3 cups of water and a pinch of salt and bring to a boil. reduce heat, cover, and simmer until all the water is absorbed, about 20 minutes. let rest covered for 5 minutes. fluff with a fork. 
toss the quinoa with the rest of the ingredients. taste and adjust seasonings


Israeli Salad

1 english cucumber, seeded and diced
3 roma tomatoes, seeded and diced
1/2 red onion, diced
few handfuls of parsley, finely chopped
juice of a lemon
few tbsp olive oil
1 tsp sumac powder (optional)
salt and pepper

toss everything together in a bowl. taste and adjust for seasoning. 
be like an israeli and serve alongside every meal. 


sweet winter slaw


aha!
let's break up all this sweet indulgence. it's going to be raw and winter fresh.

SLAW slaw slaw. it's just what we need right now, merely a week after the biggest gorge fest of the year.

tomorrow i have to get my wisdom teeth pulled from my face.
i'm not thrilled.

maybe i'll write a post in my drugged state that makes absolutely no sense and is awesome. i'd talk about exploring mars and airplanes full of donuts.

wooop.
back to reality.
i'm not going to be typing. i'll be eating spoonfuls of hummus nOt with pita chips.
noooooo

but until tomorrow, i'm gonna eat as much of this crunchy stuff as i can stomach.


some cool things are going on in this slaw. things like toasty macadamia nuts and mango and lemongrass. flavors like sesame and soy and lime. herbs like cilantro and mint. oh, it's good.

i should use lemongrass way more. it smells incredible and lends a little exotic flare.

i do love flare.
flaring nostrils.


this cabbage has definite flare.


alright. you go make slaw. i'll go load up my kitchen with baby food and ice cream.



Sweet Winter Slaw
adapted from Plenty by Yotam Ottolenghi (the great!)

1 cup macadamia nuts
1 tbsp butter
2 tbsp sugar
1/2 tsp sea salt
1/2 tsp chile flakes

1/2 head Savoy cabbage, finely shredded
1/2 red cabbage, finely shredded
1 mango, cut into thin strips
1 fresh red chile, seeded and finely sliced
1/4 cup mint, leaves picked and roughly chopped
1 1/2 cups cilantro, leaves picked and roughly chopped

dressing:
6 1/2 tbsp fresh lime juice
1 lemongrass stalk, chopped into small pieces
3 tbsp maple syrup
2 tbsp toasted sesame oil
1 tsp soy sauce
1/4 tbsp light olive oil or sunflower oil

to make the dressing: place all the ingredients, except the oil, in a small saucepan and reduce over high heat for 5-10 minutes, or until thick and syrupy. remove from heat and cool. once cool, strain the sauce into a bowl and whisk in the oil. set aside. 
place the macadamia nuts in a saute pan over medium heat and dry roast them for a few minutes, stirring occasionally, until they are lightly browned and toasted. add the butter. when the butter has melted, add the sugar, salt, and chile flakes. use a wooden spoon to stir constantly to coat the nuts in the sugar as it caramelizes, about 1-2 minutes. turn out onto a sheet of parchment paper, let them cool, and then roughly chop. 

assemble: place the shredded cabbages in a large mixing bowl with the rest of the salad ingredients, including the nuts. add the dressing and toss together. taste and add more salt if you like, then serve. 

cruuuunch. 

fennel white bean gratin with parmesan and lemon


happy saturday to ju!

i love getting life tips from people. elder wise people, little kids, funny people who have lived funny lives. i will take all the life tips i can get right now.


do you have any for me? please! i want your tips. i want to live this life right.

here are some for you:

if you are feeling stressed, go in the kitchen and make muffins. whatever kind you want. then see if you are still as frantically stressed. if you still are...then whatever, you have warm muffins on the countertop to help you through it.

don't put vodka in water bottles. tomorrow you will have completely forgotten, reach for the water and take a hefty swig.

finger toothbrush is totally acceptable at sleepovers. and on that note, one is never too old for sleepovers.

triscuts. keep eating triscuts people.


gloomy days can be the most lovely. turn on some tunes and relish in the gloom.

nine dollars is a lot for nail polish, i know. it's worth it.

sometimes the most unphotogenic things are the most scrumptiously delicious.

also. bread crumbs make great things even more great.


exhibit A. this fennel gratin. not cute to look at.

but it's beautiful on the inside and has a rockin personality.

gratins that i've met and liked: all of them.

they're easy and elegant and total happy food.

as a small baby, i would make happy noises when i ate.

when gratin is on my plate, i channel my old baby self. i try to internalize the happy noises though. because i'm definitely not cute like a baby and that'd be extra weird.

fennel needs to happen way more. so. can i interest you in some fennel?


what if it includes cheese and white beans and crunchy lemon zesty bread crumbs?

and because i want arugula with pretty much everything always...


a stellar meal indeed.
you'll love and adore it. even if fennel hasn't completely won you over yet.

a gratin for dinner! this is the best

Fennel White Bean Gratin with Parmesan and Lemon
adapted from Bon Appetit Nov 2010, recipe here

Gratin:
5 tbsp olive oil
1 medium yellow onion, sliced
3 large garlic cloves, minced
4 large fennel bulbs, trimmed, cored and cut into 1/4 inch thick slices
1 (15 oz) can cannelini beans, or other white bean, drained and washed
1/2 cup chicken broth
1/4 cup heavy cream or half and half
2 tbsp chopped fresh italian parsley
1 tbsp chopped fresh thyme
1 1/2 tsp kosher salt
1/2 tsp fresh black pepper

Bread Crumb topping:
1 cup fresh bread crumbs
1 cup parmesan, grated
2 tbsp butter, melted
1 tbsp fresh italian parsley, chopped
grated zest of one lemon

* i used a large 12 inch cast iron skillet. you can also use a large pot over the stove and then just transfer the mixture to a baking dish when ready to go in the oven.

heat 5 tbsp oil in a large cast iron skillet or wide pot over medium heat. add onion and garlic and saute until soft but not brown, about 5 minutes. add fennel and saute until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. stir in broth, parsley, thyme, salt and pepper. reduce heat to medium-low, and simmer until most of the broth is absorbed, about 5 minutes. let cool. 
preheat oven to 400. stir white beans into fennel mixture. if not using a cast iron pan, transfer mixture to ceramic baking dish. drizzle cream or half and half over the cooled fennel bean mixture. in a small bowl. combine all ingredients for bread crumb topping. distribute topping evenly over fennel. bake for about 20 minutes, until gratin is hot and bubbly and the top is deep golden. serve warm with arugula


orzo chickpea salad with apples and leaves


today, instead of going on a run, i think i will just dance spastically around this house for a little while.

instead of washing my car, i'm going to try and teach myself a song on this ukulele sitting right over here.

instead of using shampoo, i'm going to do it with baking soda. here we go, joy. i'm ready for some squeaking hair.

instead of eating leftover cold pizza for lunch, i will make a bright delicious lunch salad.


sometimes changing it up is good. nay, great! these crazy lives aren't going to live themselves. go do something different today. do something weird.

make a new playlist mix to fall asleep to.

buy a different toothpaste

wake up earlier or later than usual

eat two extra fortune cookies

if you see a swing, swing on it

don't put that temporary tattoo on your shoulder. PUT IT ON YOUR FACE

make someone's lunch. and eat together. dismount your hamster wheels. slow down for a minute. and enjoy lunch salad.


two cheers for lunch salad! with things that i can get excited about like orzo and chickpeas and these fall apples.

and arugula. rawr! you spicy


this might not sound like the most exciting to a boy, but i witnessed a particular gentleman inhale a giant bowl in less than 3 minutes.



change can be exhilarating, even in simple things. i am obsessed with this salad.
lunch salad forever!

Orzo Chickpea Salad with Apples and Leaves
serves 1 or 2 or 3. depending on your hunger level. these don't have to be
exact measurements. just taste and adjust to your liking!

1/2 cup whole wheat orzo
1 can chickpeas, washed and drained
1/2 small red onion, diced fine
1 apple ~ i would recommend honeycrisp or fuji, diced into chuks
a handful of basil, sliced into pretty little ribbons
a few big handfuls or arugula
1/4 cup parmesan, grated
juice of a lemon
3-4 tbsp olive oil
1 tbsp cider vinegar
salt and pepper


add a bit of olive oil and salt to water in a medium pot. bring to a boil and cook orzo. drain and let cool a little. in a medium bowl, combine chickpeas, orzo, diced onion, apple, basil, and parmesan. 

mix in lemon juice, olive oil, vinegar and a good amount of salt and pepper. taste and adjust. 

potatoes with olives feta and mint


spuds spuds spuuuuds!

oooh the world of things to make with them. right now they are being roasted until just crispy on the outside.


the purple purple potatoes. my team.
natural colored things are awesome.

feta. get over here. you're my team too.

frizzy hair. not my team. leave.


the bum that yelled at me last night. not my team. sorry bum, you were frightening.

mint. my team. thank you for mojitos.

fall. my team. i'm giddy about this fall business.

it rained and i went out and ran in it and the beach was deserted and it was perfect.
tonight i'm gonna put on cozy socks.


maybe i'll make soup. and definitely more of these potatoes.


Roasted Potatoes with Olives, Feta, and Mint

2 lbs small new potatoes, quartered
3/4 cup feta
3/4 cup pitted kalamata olives, chopped
1 small bunch mint, chopped
olive oil
coarse salt

preheat the oven to 425. toss the potatoes with olive oil and salt and arrange on a baking sheet in one layer. roast for about 45 minutes, tossing halfway through, til crisp on the outside. let cool for a few minutes. transfer the potatoes to a bowl or skillet and add the feta, olives, mint and touch more olive oil. taste and adjust seasonings. serve warm. spud-yum.




tomato party


when your friends leave, you throw them a party. 
tomatoes are leaving. 

we should throw them a party. 

there's been an extra amount of sugar and butter going on around me lately. i think i need some real food. just for now. 

i'll probably be back talking about cake and things tomorrow. 

but now, i want some plants. 


ahh tomatoes, one last good looking bag. for this party, the guests of honor should come in all forms, big and small. some roasted, some raw. 

arugula will surely be invited...arugula is edgy and badass. he'll definitely bring the booze and get the ladies. 

chickpeas and pine nuts will be there, they'll keep things interesting. 

lemon. hey, how ya doin?

parmesan. bonjourno. diversity. nice. 

mint and basil. lookin' good. keeping the party fresh. 

slices of red onion. they can be the streakers. 

quinoa. keen-wah. keenan and kal. where the heck is kal? i wish he'd come to my party. 


mmmmmmm. what a fete. 
it's fresh and light. it's cool and nutty. 
it wants you to want it. 

and so tomatoes, we must say goodbye. i have to make room for every kind of apple and my canned pumpkin hoarding problem. 


bye bye sweet tomato friends. i will miss thee. 

Tomato Party
inspired by Ottolenghi's Tomato Party in Plenty. what a glorious book.

serves: a lot

2 cups quinoa
1 cup cherry tomatoes, halved
a bunch of medium, good looking tomatoes (i used 6 or 7)
1 can garbanzo beans
1/2 cup pine nuts, toasted
1 small red onion
1/4 - 1/2 cup grated parmesan, depending on preference
a few big handfuls of arugula
juice of 2 lemons
1 small bunch mint, chopped
1 small bunch basil, chopped
1 garlic clove, minced
olive oil
balsamic vinegar
coarse salt
black pepper
pinch of brown sugar

preheat the oven to 325. slice three or four of the larger tomatoes into wedges. arrange those and the cherry tomatoes on a baking sheet. sprinkle with a pinch of brown sugar, coarse salt, and pepper. drizzle them with olive oil and a splash of balsamic vinegar and place into the oven. roast for 45 minutes to an hour. 
while the tomatoes roast, make the quinoa. place the 2 cups of quinoa with 3 cups of water in a pan and bring to a boil. then reduce the heat and simmer for about 15 minutes until the quinoa is cooked and no water remains. let cool a bit. 
chop half of the onion very fine and the other half slice into thin strips. slice up the rest of the raw tomatoes in different shapes and sizes. 
toss the quinoa with the garbanzos, pine nuts, finely diced onion, parmesan, lemon juice, garlic, herbs, a few glugs of olive oil, and all the roasted tomatoes and their juices. season well with salt and pepper. 
arrange arugula on a platter. top with quinoa mixture. arrange the beautiful raw tomatoes on top and scatter with the sliced red onion. drizzle with a little more olive oil and sprinkle of sea salt. bon appetit. 

late summer farro salad


farro salad. 

this glorious grain has been getting more and more well-deserved hype. if you haven't yet, i fully encourage joining the farro cult. 
come hang, we're cool...in a we-love-chewy-grains kinda way. 



this farro salad is a beautiful thing. there are many of things going on, but everything works.. and lives together in peaceful harmony. 

i can only think of a few things i don't want to eat with farro. 

1. mayonnaise. no, i don't want that. 
2. soft serve. sorry, you know i love you soft serve. but not this time. 
3. cantaloupe. i hate you. stay away from my farro and my life. 

and pretty much everything else i would want to eat with farro. 


wanna know what's in the salad? there's a bunch. 
yellow split peas
red onion
peas
fresh corn
arugula
roasted cherry tomatoes and green onions
roasted fennel
cilantro
feta

then it all gets tossed together with an orange parmesan vinaigrette. 

it's tangy and crunchy and salty and earthy. it has a full hearty chew, but it's still light and feels good to eat. it can be lunch or dinner, snack or side. 


and the best part is that i take take it with me through every season. i imagine using roasted squash and sage and apples in the fall. roasted brussels sprouts, caramelized onions, and goat cheese in the winter. throwing in black beans and chiles for some heat. 
it's impossibly versatile and balls to the walls delicious, every time. 


you'll make it and it will sit out in its bowl and you will take spoonfuls of it every time you walk by. and you'll scoop yourself seconds, even thirds during dinner. 
then dinner seems to be ending and...hang on, i'm not ready for dessert yet, i'm happy just eating more of this. 

i continued to tell myself that up until these came around. 


alas, patience is a virtue and those are for another time...we should focus on the task at hand, which is:

this farro salad is stupendous and i want you to make it soon. please. i know you'll be quite pleased with yourself and maybe come to trust me a little more. and you know all good relationships are built on trust. 

totes, man. 




i adapted this salad from the incroyable heidi swanson. she is a wealth of inspiration and total badass.


Late Summer Farro Salad
adapted from 101cookbooks

6 cups cooked farro
3/4 cup dried yellow split peas
2 cups peas, fresh or frozen, blanched
1 red onion, thinly sliced
3 ears corn, stripped
2 pints mixed cherry tomatoes, halved or kept whole
1/2 bunch green onions
1 bulb fennel, sliced
1 bunch cilantro, chopped
a few big handfuls of arugula
1/2 cup feta

1 large orange
1 shallot, minced
1/3 cup parmesan, finely grated
1 tbsp white wine vinegar
1/2 cup olive oil
salt and pepper

preheat the oven to 325. arrange the tomatoes, green onions, and fennel in two large baking dishes. generously drizzle with olive oil and kosher salt. roast for about an hour. 

to cook farro: place farro in a large heavy saucepan over medium heat and cover with a couple inches of water and salt generously. cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour. taste as it cooks, you want the farro to be a little chewy and retain structure. remove from heat, drain any excess water, and set aside. 
to cook dried yellow split peas: bring 3 cups of water to a boil in a saucepan. add 3/4 cup dried yellow split peas and cook for 20-30 minutes, until tender. drain, salt, and set aside. 

to make orange parmesan vinaigrette: whisk together the zest and juice of the orange, the minced shallot, parmesan cheese, vinegar, and olive oil. salt to taste. 

in a large bowl (very large people), toss the farro, split peas, peas, onion, and corn with the vinaigrette. get everything well coated. add in the roasted tomatoes, onions, and fennel, the cilantro, and arugula. gently toss everything together. taste and add more salt and pepper if needed. crumble the feta over the whole beautiful mess and serve. 

thai watermelon salad

i finally got that 50 pound watermelon from my car. i'm really glad i did, totally worth the lug up the street. 


if it were up to me, watermelon would be the only melon. 
honeydew and cantaloupe. psh. you good for nothing, oversized chunks. ruining my fruit salad eating moments. you bring shame to the melon family. 
but dearest watermelon, you are everything a melon should be.


make this after you've eaten enough watermelon to become a human water bottle and can feel the water sloshing around in your stomach. and yet you still have a ton of watermelon left. 
sesame. soy. ginger. cilantro. toasty sunflower seeds. put it on watermelon. yum. i want to eat this outside with salmon burgers. come join?

Thai Watermelon Salad
adapted from Jamie Oliver, Jamie's Dinners

1/4 of a watermelon, cut in small cubes
a couple big handfuls of cilantro
a couple big handfuls of arugula
a handful of fresh mint
3-4 radishes sliced thin
a handful of sunflower seeds
a chunk of feta

for dressing:
a small knob of fresh ginger, peeled and grated
1 red and 1 green pepper, deseeded and sliced thin
2 tbsp soy sauce
4 tbsp olive oil
1 tsp sesame oil
juice of 3-4 limes
sea salt and pepper

mix up all dressing ingredients. put watermelon, radishes, arugula, and herbs in a bowl. toast sunflower seeds in the oven or in a pan. toss dressing in. top with warm seeds and crumble feta on top. 

a kumquat salad

kumquats are just way too much fun. its constantly opposite day for a kumquat. sweet and sour in all the wrong (but so right) places. they are so small and cute and brightly orange and easy to pop in your mouth. and when you slice them thin they make pretty little star frisbees. they’re the coolest.

they went into some arugula and romaine with some avocado, feta, cilantro, and homemade garlic croutons. there is no picture of this salad. it got gobbled up much too fast. but i know you needy people demand visuals so here you go.

mmm opposite day fruit rules.