WINTRY RADICCHIO SALAD + TOASTED HAZELNUTS, PARSLEY WITH GOLDEN RAISIN, SHALLOT VINAIGRETTE

Salads are what I subsist in.  Most nights, afternoons and even mornings, they’re what feed me.  For some reason that feels silly to admit, but most of my meals are assemblages of things (ie. salads) I have on hand.  This wintry salad is what I’m feeling these days.  It’s cold and definitely full Winter-mode here, but I’m craving lots of greens and vegetables (thanks, holidays).  The hearty greens and cabbages make this feel seasonal and not crazy to eat despite 30 degree temps.  If you can’t find spigarello,  any hearty winter green (kale, mustard or collard greens) will do.  Also, this dressing! You have to try.  Stay warm ;)

WINTRY RADICCHIO SALAD WITH TOASTED HAZELNUTS, PARSLEY & PARMESAN (Gluten-free, grain-free) Serves 2-4

• 1 large radicchio, thinly sliced
• 3 large handfuls spigarello, roughly chopped
• 1 cup sliced or shredded red cabbage
• 1/2 cup chopped parsley
• 1/2 shallot, minced (reserve other half for dressing)
• 1/2 lemon (reserve other half for dressing)
• Sea salt to taste
• Freshly ground pepper
• 1/2 cup hazelnuts
• 1/2 cup parmigiano reggiano, freshly grated

Golden Raisin, Lemon & Shallot Vinaigrette (Adapted from Purple Kale)

• 1/2 cup golden raisins, finely chopped
• 1/2 shallot, minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 2 tablespoons filtered water
• 1 1/2 tablespoon whole grain mustard 
• 1/2 lemon, juiced
• 3 tablespoons extra virgin olive oil
• Sea salt to taste
• Freshly ground pepper

In a large mixing bowl, combine radicchio, spigarello, cabbage, parsley and shallot.  Squeeze the juice of a lemon overtop, season with a generous pinch of sea salt and freshly ground pepper.  Toss together well.

To toast nuts: Preheat oven to 350 degrees.  Add hazelnuts to a sheet pan and roast for 6-10 minutes (watch carefully! they will burn quick).  Remove once they are golden brown and smell nutty.  Set aside to cool.

For the vinaigrette: In a small bowl, combine raisin, shallots and vinegars.  Let steep for 10-15 minutes.  Then, mix in water, whole grain mustard, lemon and olive oil.  Add a pinch of flaky sea salt & freshly ground pepper.  Then, whisk together really well until emulsified.

Once nuts are cooled, roughly chop hazelnuts and add to salad mix.  Top with grated cheese, and a few spoonfuls of dressing.  Toss together until combined & well coated.  Serve immediately!

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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