SPRING FAVA SALAD WITH TOASTED WALNUTS & PARSLEY SAUCE VERTE

This season has been so strange.  The weather is erratic as ever which is making it feel neither like Spring nor Summer. Despite the consistent gloom, the Spring produce is finally rampant and my fridge is filled with green.  I'm loving lighter salads with fresh green vegetables and tons of herbs & flavorful greens.  This sauce, from Taste & Technique, is something I've been riffing on for months now, and putting on pretty much everything.  It tastes like Spring to me (tarragon!) and I throw some radishes in, just for fun, since I always seem to have them in excess.  Dreaming of more sunshine and temperate weather before the Summer heat hits..

Spring Green Salad with Favas, Toasted Walnuts & Parsley Sauce Verte (Serves 2-4) Gluten-free

*If you've never shelled fava beans, don't be scared.  They actually aren't as exhausting as they look, and I find the process super meditative.  Much like chopping vegetables or herbs (like this parsley sauce verte), I find those manual exercises super calming.  You'll probably have leftover dressing, so I suggest you put it on everything - I love it on avocado toast, soft boiled eggs, salads, roasted vegetables, etc.  The options are endless and it will keep in the fridge, flavors melding over time, for about 5ish days. 

• 1lb. fava beans, shelled
• 4 large handfuls of greens (I used a mix of baby kale, wild baby arugula and micro herbs)
• 1/2 cup toasted walnuts, roughly chopped
• 4 oz. tangy feta, crumbled

Parsley Sauce Verte (adapted from Taste & Technique)

• 1/2 cup finely chopped flat leaf parsley
• 2 tablespoons minced chives
• 2 teaspoon minced tarragon
• 2 radishes, finely diced
• 2 tablespoons finely chopped shallot
• 1-2 tablespoons red or white wine vinegar
• 1/2 lemon, juiced
• 2/3 cup extra virgin olive oil
• Sea salt to taste (about a scant teaspoon)
• Freshly ground pepper to taste

Bring a large (salted) pot of water to a boil.  Prep a mixing bowl with ice water & set aside.  Once water has come to a boil, blanch fava beans for exactly 1 minute, strain & add to ice bath and set aside.  Once both have cooled to the touch, strain and set aside.

Peel fava beans: Use your nail to puncture the pod, then remove the opaque outer skin to reveal bright green fava bean.  Continue until all fava beans are shelled.

For parsley sauce verte: make sure to chop all herbs/ingredients by hand (not a food processor!) - it makes a huge difference in the freshness & overall flavor of this sauce.  Add all ingredients to a bowl and whisk together until well-combined.  Season to taste and set aside.

Add greens to a large bowl, assemble with fava beans, walnuts, and feta cheese.  Add a few spoonfuls of parsley sauce then toss well with your hands, to make sure every leaf is coated. Salt to taste & season with freshly ground pepper.  Serve immediately.

Beautiful blue plates are courtesy of GET PROPPED. Check out their gorgeous site!

WINTER CARROTS WITH TOASTED WALNUTS & CARAWAY GREMOLATA

The idea of restraint or moderation does not come easily to me.  I spend my time in the extreme, bouncing between the opposite ends.  I often say I’m at full-intensity or I’m asleep (I have no pace).  I can’t say this is a personality trait I always like to highlight, but it does explains so many of my ailments & behaviors.

The same goes for recipes.  I’ve been thinking a lot about the word restraint.  Not in the way of control, but more in choosing what not to do.  It doesn’t always have to be big, complicated, hard - and that’s not just a recipe for food.  I tend to push myself very hard, and recently I’ve learned that doesn’t always mean better.  Sometimes it’s OK to boil carrots.

WINTER CARROTS WITH TOASTED WALNUTS & CARAWAY GREMOLATA (Serves 2-4) GLUTEN-FREE & VEGAN

This recipe is Inspired & adapted from Deborah Madison's Vegetable Literacy.  I love this super simple, but flavorful way to serve carrots.  I followed her recipe, which called for boiling carrots, something I  normally would never do, but am happy I listened.  This recipe could be used with any seed, coriander or cumin would be a great option. *Also, if you need to toast nuts, put them on a baking sheet in a 300 degree oven for 5-10 minutes (set a timer! they burn fast) or until golden and smelling fragrant.

• 1 lb. carrots (I used a purple variety), reserve 1 carrot to grate
• 1 tablespoon caraway seeds
• 1 large garlic clove, roughly chopped
• 4 tablespoons chopped parsley
• 3 tablespoons olive oil, divided
• 1 lemon, juice and zest
• About 1/2 cup toasted walnuts
• More parsley, to serve
• Sea salt to taste
• Freshly ground pepper

Wash and dry carrots, peel if you choose to (I don’t) and cut into 1 inch chunks.  Add carrots to a saucepan with enough water to cover and large pinch of sea salt.  Bring to a boil, then lower the heat to simmer, covered, until tender, but not completely softened.  About 12 minutes worked for me.

While carrots cook, add caraway seeds to a mortar and pestle.  Break down the seeds as much as possible, but it’s fine if some whole ones remain.  I find it easier to do the caraway seeds first, then add the rest of the ingredients.  Once you’ve broken down the seeds, add garlic, parsley, 2 tablespoons of olive oil, 1/2 teaspoon of salt.  Continue breaking down mixture until it looks like a pesto.  Then, stir in 1 tablespoon of zest and the juice of half a lemon.  Grate remaining carrot (large grate), and set aside.

Once carrots are cooked, strain, then return to the pot to dry in the residual heat.  Toss in the grated carrot and gremolata until well coated, then transfer to a serving platter.  Squeeze the remaining 1/2 lemon over carrots with a drizzle (about 1 tablespoon) of olive oil.  Crumble toasted walnuts over top & garnish with more parsley.  Season with freshly ground pepper, and serve immediately. 

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!