ARUGULA BREAKFAST SALAD WITH TOASTED PISTACHIO, RADISH & SOFT EGGS

Happy New Year! I’ve been spending my mornings trying to reboot from what is always a busy, food-and-drink-filled holiday season.  This recipe is one I eat most mornings, when I’m busy and in need quick & clean sustenance.  It is technically a salad, but I find it to be more of a quick assemblage of ingredients I already have on hand.  No matter how simple, it never fails to be exactly one I need - no more and no less - for mornings when you need something lasting, but have little brain space for meal-making. 

Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs (serves 2) Gluten-free, DAIRY-FREE

This recipe gives you the foundation for pretty much any breakfast salad.  Feel free to use whatever green you have on hand - kale, tiny gem lettuces, rainbow chard, spinach, etc.  For the toppings, I always include an egg or two, something with crunch (I like a fresh crunch - radish, cucumber , fresh herbs - and a nut or seed) and whatever else you have on hand.  This is the perfect way to use leftover grains or veggies that aren’t enough for a whole meal, but need to be used somehow.  If you don’t stray from dairy, a shaved parmesan or pecorino would be amazing on this and as always, avocado makes everything better. 

• 2-4 large eggs
• 3 large handfuls wild arugula 
• 2-3 radishes or 1 small watermelon radish, sliced in matchsticks
• 1 small handful toasted pistachios, roughly chopped
• Leftover quinoa or any other grain, about 1/3 cup or a couple spoonfuls
• 1 small lemon
• Extra virgin olive oil, to taste
• Flaky sea salt, to taste
• Freshly ground pepper

Fill a saucepan with water (enough to cover a couple eggs) and bring to a boil.  Reduce heat slightly and slowly submerge eggs, one at a time.  (*I use 1-2 eggs per serving, depending on how hungry I am).  Cook at a roiling boil for exactly 6 1/2 minutes (less, if you like a softer egg, and more, if you like it harder).  In the meantime, prepare an ice bath.

In a medium serving bowl, add arugula, radishes, toasted pistachios and leftover quinoa (or whatever else you have on hand).  Squeeze the juice of about one lemon over top and a drizzle of olive oil.  Toss everything together until well combined.  Season with flaky sea salt and freshly ground pepper.

Once eggs are done cooking, add to ice bath for a couple minutes.  Then, shell the eggs and halve them overtop the salad.  Divide into bowls and serve immediately.

ROASTED KABOCHA WITH WILD MUSHROOMS, QUINOA & LEMON THYME

It has been quite a heavy month and I’m still (still...) reeling from it all.  I’m not ready to talk about it all yet (or here), but I’m looking forward to having a reason to make lots of pies this week.  I took a nod from Ashlae of OhLadycakes and have listed some lovely places who need your help, donations or volunteering in the sidebar.  (Also there's another great list here)

For now though, I leave you with a comfort food recipe perfect for Thanksgiving and beyond.  Hope it brings you some warmth & pleasure this Thanksgiving.

ROASTED KABOCHA WITH WILD MUSHROOMS, QUINOA & LEMON THYME (Serves 2-4) Gluten-free, Vegan

• 4 cups cubed kabocha squash
• 5 sprigs lemon thyme, divided
• 2-4 tablespoons olive oil, divided
• 5 shallots, sliced
• 2 garlic cloves, minced
• 2 cups mushrooms, mixed & roughly chopped (I used maitake, chanterelle & cremini)
• 4 sprigs marjoram, de-stemmed
• 1 lemon, juiced
• 1 cup cooked quinoa
• Micro tatsoi, to top
• Sea salt to taste
• Freshly ground pepper
• Preheat oven to 375 degrees.

In a foil-lined baking sheet, add cubed kabocha, 2-3 sprigs lemon thyme and 2 tablespoons olive oil.  Season with sea salt and pepper, then bake for 30-35 minutes of until browned and tender.

While kabocha bakes, heat remaining 2 tablespoons of olive oil over medium heat in a cast iron skillet.  Add shallots and garlic, stirring often for 5-7 minutes until they begin to break down.  Then, add mushrooms (depending on the size of your pan, you might need to do it in two batches) in an even layer making sure they make contact with the pan.  Cook until they begin to brown then flip mushrooms to evenly cook.  Continue until all mushrooms are cooked.  

Then, bring all mushrooms back to the pan over medium high heat, add juice of half the lemon, remaining lemon thyme leaves, marjoram and cooked quinoa.  Stir to coat mixture evenly. Cook until herbs begin to wilt and become fragrant.  Salt to taste, then remove from heat.

In a serving bowl or platter, layer kabocha and mushrooms/quinoa mixture, then top with the juice of the last lemon half.  Top with micro tatsoi then season with flaky sea salt and freshly ground pepper.  Serve warm or room temperature.

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: MORE THANKSGIVING IDEAS IN A PINCH:

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RED CABBAGE & FENNEL SLAW WITH TOASTED PISTACHIOS & TANGY MUSTARD DRESSING

For a long time I didn’t know how to explain my sensibility with food.  I always loved to cook, but I never considered myself a “food person” until my health issues began.  From then on, I was on a rather dismal quest to find things that didn’t make me ill.  I tried a million diets which kept me constantly trying new vegetables, weird ingredients - looking for the few things in the market that were “free” of all the things I needed.  My love for food didn’t start from a rich family or cultural history, but as a result of chronic pain.  Limitation has always been my menu.

Although I’ve had periods of “indulgence” - wanting to cook / eat / bake everything I never had (or could eat) - I always come back to a sensibility that can only be described as Californian (where I’m from).  I relate to avocado, to any kind of sprout, and basically anything that can be described as “1970’s Topanga Canyon vegetarian”.  I would self describe it as hippie food with a bit of culinary curiosity.  

And it’s what I always come back to that helped me understand who I was.  I’ve been having some stomach issues lately that have left me craving comfort.  What I seem to grab in these occasions, when I’m looking for something healing rather than “good”, is always something simple in a bowl. It could be some vegetables, a grain, maybe some avocado.  Usually arugula (my favorite green, especially when my digestion is off).  It’s my own version of comfort food; simple meals that feel like “home”.

California Red Cabbage & Fennel Slaw (gluten-free, vegan) serves 4

• 4 cups shredded red cabbage
• 1 cup sliced fennel, thin on mandolin
• 3-4 radishes, sliced thin on mandolin
• 1/2 cup roughly chopped fresh basil
• 1/4 cup roughly chopped flat-leaf parsley
• 1/4 cup sliced chives
• 1 lemon, juiced
• 1/3 cup pistachios, toasted and roughly chopped
• Fennel fronds, to serve

dressing:

• 2 tablespoons apple cider vinegar
• 1 tablespoon white vinegar
• 2 tablespoons whole grain mustard
• 2 garlic cloves, minced
• 1/2 lemon, juice
• About 1/4 cup olive oil
• Sea salt, to taste
• Freshly ground pepper

In a large bowl, mix together cabbage, fennel, radishes and all herbs.  Squeeze over the juice of one lemon and toss to combine.  Set aside.    

To toast pistachios, add to a skillet and toast over medium heat until browned or add to a baking sheet and bake at 300 degrees until browned and smelling nutty (about 10-12 minutes).

To make the dressing, whisk together all ingredients until emulsified (until it’s a thick, cohesive dressing).  

Add the dressing to the bowl of "slaw" and toss together until well combined.  Season with flaky sea salt, freshly ground pepper and top with pistachios and fennel fronds  Optional toppings: baked tofu, avocado or sprouts ;)

*For simple baked tofu, I add 1 inch slabs to a foil-lined baking sheet and drizzle with olive oil and tamari. Bake at 400 for 20 minutes, flip and bake another 15-20 or until browned and tender.  Season with sea salt  & freshly cracked pepper.