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!

SAVORY TOMATO & PARMESAN CRUMBLE

It’s just beginning to feel real Wintry here in NYC.  It happens that way each year, where one day, it just gets cold and we begin to hunker down for the Winter ahead.  We roast squash and make soup and need to wear socks to bed.  It’s a new season and we learn how to submit to it.

In terms of cooking, the warmer and heartier the better. I’ve been making soups like crazy and roasting a whole kabocha squash each week.  Some people feel daunted by the produce limitations, but I’ve learned some things over the years to help inspire cold-weather cooking.  Besides beans, lentils, etc, I always have preserved tomatoes on hand: canned, chopped, fire-roasted or whatever you like.  It’s the simplest thing to keep around that can make cold, Winter nights a little better.  I use them in soups, make a quick tomato sauce, a savory braise - the options are endless.  We may not have fresh tomatoes, but we wouldn’t want to eat them this time of year anyway.  It’s time for baking, braising, roasting - all the warm things in life.

Savory Tomato & Parmesan Crumble (Gluten-free) Serves 8

-This recipe, at its base, is a simple crumble.  I used romesco and cannellinni beans, but you could use any veggies or herbs you have on hand and need to get rid of! A few notes, too: you can use all cornmeal instead of cornmeal/corn flour to keep it simple.

FILLING:

• 26 oz. Pomi Chopped Tomatoes
• 2 tablespoons cornstarch
• 1 lemon, juice and zest
• 2 teaspoon tamari
• 2 teaspoons sumac
• 2 teaspoon sea salt
• Pinch of red pepper flakes
• 1 small romanesco, chopped into about 1 inch pieces
• 1 (15 oz.) can of cannellinni beans, drained 
• 2 garlic cloves, minced
• 1 large shallot, diced
• 1/3 cup basil, sliced thin or chiffonade
• 4 sprigs thyme
• 4 sprigs marjoram

TOPPING:

• 1 1/4 cup gluten-free rolled oats
• 1/2 cup almond meal
• 1/4 cup cornmeal 
• 1/4 cup corn flour
• 1/2 cup grated parmesan
• 5 sprigs thyme leaves
• 1 1/2 teaspoon sea salt
• 5 tablespoons unsalted butter, chilled and cubed
• 1 tablespoon olive oil

Preheat oven to 375 degrees.

In a large mixing bowl, whisk chopped tomatoes together with cornstarch, lemon juice + zest, tamarin, sumac, salt and red pepper flakes.  Then, stir in romesco, beans, garlic, shallot and herbs until well combined.  Add to 9x9 or similar sized baking dish and set aside.

In another mixing bowl, stir together oats, almond meal, cornmeal and flour, parmesan, thyme and salt.  Mix until well combined, then add chilled butter cubes,  Using your hands, work together dough - breaking down butter - until mixture looks and feels like oatmeal cookie dough.  Add olive oil, and mix in well with your hands, making sure to get all the flour bits at the bottom.

Add crumble evenly over top tomato filling.  Bake for exactly 30 minutes or until tomato is bubbling up around the sides and topping is golden browned.  Let cool for 15 minutes before serving.

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THIS POST HAS BEEN SPONSORED BY POMI.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

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YEAR OF THE HIPPIE / "PULSES" !

I was very excited to be contacted by the USADPLC back in March to help them develop recipes based on dry peas, beans & legumes.  I mean, what a treat!  Apparently, each year the United Nations picks a topic of global interest, and they named 2016 the “Year of Pulses” - meaning beans, peas & legumes (who knew they were named pulses, right?).  It’s officially going to be the year of hippie food!

Obviously, I’ve always been a huge advocate of beans & legumes.  For healthy eating, vegetarian cooking & low-cost meals, “pulses” are literally the best option out there.  When I’m tired, exhausted & don’t want to feed myself (but need a homemade meal), I’ll very often turn to soccas or a quick batch of lentils over a salad.  It’s the easiest way to feel well-fed, fast.

Gearing up for 2016 (I can’t believe it’s already May), each country is called to submit one recipe to represent their country.  The USA Dry Pea and Lentil Council reached out for me to develop a recipe to be in the running.  Side note: If you love cooking with beans/legumes, their site is a great resource for recipes ( Lentil meatballs & chickpea quiche sound so good!).  With your help, my recipe could be selected as the National Signature Pulse Recipe for the U.S.

All you have to do, is go to the USADPLC Facebook page & vote just by LIKING my photo.  Simple as that.  I'd love if you could help spread the word, help out this amazing non-profit and get a good, hippie pizza recipe selected Nationally.  As always, thank you for your continued support!

As for this pizza, it's the simplest crust option there is - no rising, waiting or yeast.  It's super quick & something you could throw together for a lovely weeknight meal.  Plus, pesto & pizza are a true match made in heaven.

CHICKPEA PIZZA WITH ARUGULA, PISTACHIO NETTLE PESTO & BURRATA (Gluten-free, Grain-free) Serves 4

Chickpea Crust:

• 1 cup chickpea flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon celery seed
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fennel fronds, roughly chopped
• 1 cup lukewarm water
• 4-6 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1 lemon, zest
• 4oz. burrata, broken into knobs
• Large handful baby arugula, to top
• Pea shoots, to top
• Flaky sea salt
• Cracked black pepper

Toasted Pistachio Nettle Pesto:

• 2 large "tongfuls" of stinging nettle leaves, de-stemmed* 
• 2 garlic cloves, roughly chopped
• 1/3 cup pistachios, toasted
• 1 lemon, juice & zest
• 1/2 cup parmigiano reggiano, freshly grated & packed
• 1;2 teaspoon sea salt
• Freshly cracked pepper, to taste
• Olive oil (about 1/3-1/2 cup)

Heat oven to 450 degrees.  In a large mixing bowl, whisk together chickpea flour, salt, pepper, celery seed, fennel fronds and parsley. Slowly whisk in lukewarm water, making sure to eliminate all lumps.  Stir in 2 tablespoons of olive oil. Fold in garlic and lemon zest.  Let mixture sit and thicken for about 15 minutes (or up to 12 hours).  

While socca thickens, make pesto: Bring a large pot of water to a boil.  Blanch your nettles: add leaves to a boiling pot of water for 1-2 minutes. Remove with tongs or a slotted spoon, and add to an ice bath to cool.  once greens are cool to the touch, strain and squeeze all water from the leaves.

Roughly chop the blanched greens.  Add to a food processor with garlic, pistachios, lemon juice and zest, parmigiano, salt and pepper.  Pulse into a coarse paste.  Then stream olive oil to desired consistency or about 1/3-1/2 cup.  Set aside.

*NOTE: To de-stem your nettle leaves, hold onto stem with tongs, and use your other hand to carefully snip the leaves using kitchen scissors

Drizzle about 2 tablespoons of olive oil evenly into a cast iron (10-12 inches) or 9x11 baking dish to preheat for about 5-6 minutes (or until pan is very hot).  Carefully remove hot pan and pour in batter evenly.  

Top with sea salt, fresh pepper and bake for 12-15 minutes or until edges are browned and firm.  If socca appears dry while baking or after, drizzle more olive oil over top.  Let cool for 15-20 minutes.  Then. spread a thick layer of pesto over chickpea crust and dollop with burrata.  Top with baby arugula, a sprinkling of pea shoots, flaky sea salt and freshly cracked pepper.  Serve warm!