Snow Pea and Mint Salad

The crispy crunch of snow pea is so satisfying when the weather starts to warm. I buy them by the quart at the farmers’ market- a mix of vivid green and deep, dark purple ones if I'm lucky- popping them in my mouth just from the fridge when I need a refreshing, hydrating snack. As much as I could eat all of them raw, unadulterated, a snap pea salad my sister and her boyfriend brought to our house for a potluck showed me new potential for spring's bounty, that snow peas could taste even better tossed with a handful of ingredients.

Their recipe came via the blog, Kosher Camembert, which made their own riff off of NYC’s Union Square Cafe’s Sugar Snap Pea Salad. I made a few changes to their recipe and quite a few to the original, based on what I had on hand. Snow peas worked as a beautiful substitute for sugar snap pea. Lemony, bright, and minty, this salad is addicting. It is just as good right after tossing together as it is a few days in the fridge as the flavors have had time to mingle and the snap peas to marinate. My only recommendation? Make it with the best snap peas you can find- young and sprightly as later in the season they get tough and stringy.  

Snow Pea and Mint Salad

1 lb. snow peas, ends trimmed
1 small shallot, finely minced
½ lemon, zested and juiced
2 tablespoons white wine vinegar
¼ cup extra-virgin olive oil
¼ cup fresh mint, finely chopped
⅓ cup finely grated Parmigiano Reggiano
salt and pepper, to taste

Blanch snow peas. Prepare an ice bath, filling a bowl with ice and water. Bring medium pot of water to a boil. Add a generous pinch of salt and 1 lb. snow peas. Cook for 20 seconds and immediately remove, plunging into an ice bath to stop the cooking process.

Make dressing. In a small bowl, whisk together shallot, lemon zest and juice, vinegar, olive oil, mint, cheese, and salt and pepper to taste. Allow flavors to meld 10 minutes. Drain snow peas from ice bath and chop three-quarters of them in ½-inch pieces. Toss chopped snow peas with whole snow peas and drizzle with dressing, coating evenly. Season to taste with additional salt and pepper. Enjoy immediately or in a few days. Serves 4-6.

Spring Goddess Bowl

Someone stole spring, and I want it back. I have been awaiting that glorious moment when I can unburden my coat rack of winter coats and scarves and tuck away my gloves and boots. Just when I thought we were almost there, the mercury falls and the wind gives a raucous helloooooo. Sigh. I wish I had a spring dance of sorts, you know, to call upon those warmer temperatures and get them to linger for just a little longer, but I think any type of dancing of mine just may scare spring away. Again.

Despite these cooler temperatures, I am loving what I am finding at the farmers' markets right now -zippy radishes, tender, earthy greens, eggs from happy spring chickens, and tangy cheeses and yogurt from sprightly goats. When the ingredients, especially vegetables, are at their peak, so fresh and bright, I like celebrating them in simple preparations, and sometimes a few different ways in the same dish- cooked and raw, pickled and sauteed, roasted and blanched, pureed and left whole. In this recipe, sauteed red radishes are topped with raw, julienned watermelon radishes. You may have never sauteed a radish before, but I promise you, you'll never see a radish the same way once you do. Heated with olive oil and a sprinkling of salt, the harsh radish mellows with just a teensy sweetness while still staying crisp and light.

This spring bowl came together one evening when a foodie friend of mine and I decided to meld minds...and pantries and fridges. (Side note: This foodie friend is also an amazing photographer...who just so happens to be shooting our wedding in just over two weeks and who shot our engagement photos!!!). We had both been in a bit of a recipe funk, so we decided to make it interesting by each contributing two different ingredients to the mix and then coming up with a dish. I chose radishes and beluga lentils, and she chose avocado and black rice (side note: I used a short-grain brown rice when I re-made the recipe, but black rice is both beautiful and delicious if you have never had it). We made things up as we went, tasting here and there for any additions to make it all really sing. I had some spring chickweed, a dainty and slightly bitter green, and fresh mint in my fridge, and we assembled a bright lemon and olive oil dressing to drizzle over top of everything. It really does taste as good as it looks. It was so good, in fact, I made it again after restocking my radish supply.

Like most bowl recipes, this is a template. The amounts of each component will vary depending on your preferences, but the ingredient combo here is spot-on. If you are craving a little more crunch, go ahead and toss in some toasted nuts or seeds. Feta or a tangy goat cheese will be beautiful on here as will a hard-boiled egg if you want to make it even more robust. Either way, this bowl is fit for a spring goddess- or god!

Spring Goddess Bowl

1 cup short-grain brown rice
1 1/2 cups water
1/2 cup beluga lentils
1 small bunch of radishes (about 6-7 radishes), greens removed (or a mix of red and watermelon radishes)
1 avocado, sliced
2 handfuls of greens (examples are chickweed, arugula, mache, or even sprouts!)
a few mint leaves, finely chopped
1 small garlic clove, finely minced
1 lemon, zest and juice
1 tablespoon extra-virgin olive oil, plus more for sauteeing radishes
fancy salt, to taste...also known as Himalayan salt or flaky sea salt;)

Cook rice. Bring water to a boil. Add rice, return to boil, then reduce heat to low. Cover pot and cook 45 minutes. Remove from heat and let rest 10 minutes. Reserve 2 cups of cooked rice for the bowl, and save the rest for another meal.

Cook lentils. Add lentils to pot and cover with water by 1-2 inches. Heat water to boiling, then reduce heat to simmer. Cook for 15-18 minutes or until tender. Test often to check doneness- you want a slight bite, but no mushiness. Drain and set aside.

Prepare radishes. Reserve one radish for raw garnish. Cut the remaining radishes into small wedges for sauteing. Heat 2 teaspoons olive oil over medium-high heat. Add radishes, sprinkle generously with salt, and saute about 5-8 minutes, stirring often. Remove radishes when just golden brown on both sides and tender.

Thinly slice reserved radish (or use watermelon radish here) and then julienne slices for the raw radish garnish.

Make dressing. In small bowl, whisk together minced garlic, zest of 1 lemon, juice of 1 lemon, 1 tablespoon extra-virgin olive oil, and salt to taste.

Assemble bowls. Divide rice, lentils, sauteed radishes, and greens among two bowls. Top each with 1/2 of avocado, garnish with raw radish and mint, and drizzle with lemon vinaigrette. I like to finish mine with a sprinkling of fancy salt or whatever salt I have on hand. Enjoy! Makes 2 servings.   

Roasted Cauliflower Salad

I took a little break from the blog. Not because I do not love spending time on this space, but because I chose to soak up those face-to-face moments with some loved ones rather than get out the camera, open up my screen, or lose myself on the keyboard. I did not stop cooking. Far from it, but the meals were a little haphazard, thrown together with the odds and ends from things in the fridge and the freezer. I dug up beans and grains that I had frozen an unknown number of months ago, tossed frozen pesto that I had made when basil was ubiquitous into soup made of vegetables past their prime. We ate out quite a bit, savoring that time with family and friends rather than fretting over a grocery list or a dirty kitchen. I have thought about sharing my "real life" moments with you on Instagram, but there are quite a few reasons why it never seems to happen. For one, I enjoy the freedom of having my phone tucked away in my bag or in another room of the house, especially when I am with real live breathing people right in front of me. I am also a slow poke at posting on social media of any kind, so I fear that it would take away from me being able to participate in conversation or being able to hold my newborn nephew (!) or make cupcakes with my two-year-old niece. Being present in those intimate moments is so much more valuable than hashtagging the moment for all to see.

That being said, I always love it when other people post their real life moments. Social media can be deceptive. It makes us question how we are living our lives. While it can be inspiring in many ways, it can also leave us feeling a bit disappointed when it seems like everyone else is living a perfect little existence. If we are not careful, it creates a new version of "keeping up with the Joneses." Our Friday night was spent reorganizing the basement, cleaning up after a sick kitty, and watching YouTube videos while everyone on Instagram seemed to be hosting the most beautiful dinner party with the most beautiful people in the most beautiful house with the most beautiful place setting. That is not to say that I do not also love those types of posts. I very much do in fact! Who does not want to share their best moments? Social media allows us to curate that best image of ourselves- not just the image we want others to perceive, but what we want to see in ourselves. We choose what we let out and what we keep in. It just begs reminding that a picture or a post tells only one part of one person's story. There is a lot more to be had behind the screen.

In my social media adventures for this site, I aim to keep it authentic by posting things that I actually eat. Of course, I only post a handful of things that I make and consume. Again, these are just snippets of my life- part of a much, much larger whole. Do all of these dishes look exactly like I serve them up in my kitchen when it is time to eat? Not really. Or at least not always. A little effort certainly goes into styling my dishes, but that part is fun for me. If I were to photograph my dishes as they usually appear on my dinner plate, with poor lighting, all in a heap, I do not think I would inspire anyone to get in the kitchen and eat more plants. And that after all, is my goal. Just like makeup can enhance a woman's natural beauty, a little styling and fantastic lighting can bring out the beauty of these whole foods while still keeping it real.

This brings me to this Roasted Cauliflower Salad. I made this several weeks ago, and it is a beauty. It is also really scrumptious and perfect as the weather just starts to warm. It hits all of those notes of earthy and sweet, herbaceous and bright. If you cannot find pomegranate seeds for that little bit of sweet tang, feel free to substitute golden raisins or currants. You will miss the crunch, but the walnuts will keep you digging in for more. You could certainly toss this with some cooked grains or pasta for a make ahead lunch, toss it in a hummus-filled pita for a satisfying sandwich, or just stand over the bowl and grab it by the forkful as you figure out what you are cooking next.

Roasted Cauliflower Salad

1 medium head cauliflower, leaves removed and thinly sliced and broken into small florets
2 tablespoons olive oil
1 15 ounce can chickpeas (or 1 1/2 cups cooked)
1 large handful cilantro leaves, roughly chopped
1 large handful Italian parsley leaves, roughly chopped
1/2 cup chopped walnuts, toasted
1/2 pomegranate, seeds removed (white pith removed) (see note*)
3 tablespoons Simple Lemon Vinaigrette (recipe below)
salt and pepper, to taste

Roast cauliflower. Preheat oven to 400º Fahrenheit. Line baking sheet with Silpat or parchment paper. Toss cauliflower with oil and a generous sprinkling of salt and pepper. Spread in a single layer as best you can. Roast for 25-30 minutes or until golden brown, tossing once while cooking. When done, allow to cool for 10 minutes.

In a large bowl, combine remaining ingredients, except dressing. Add warm cauliflower to bowl and toss with dressing and all of the other ingredients. Season to taste with salt and pepper. Serve at room temperature or chilled. Makes 4-6 servings.

*To remove seeds from a pomegranate, first slice pomegranate in half across its equator. Fill a large wide bowl about 1/4 of the way with water. Holding one pomegranate half above the bowl with the seeds facing the water, whack the back of the pomegranate with a wooden spoon. The seeds will splash into the water and the white part will float to the surface. Discard the bitter pith and drain the seeds to be used in the salad or for something else.

Simple Lemon Vinaigrette

1 garlic clove, minced
1/4 cup fresh lemon juice or juice of 2 lemons
finely grated zest of 1/4 lemon
1/3 cup + 1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
3/4 teaspoon honey or maple syrup
1/4 teaspoon salt, plus more to taste
freshly ground black pepper, to taste

Add all ingredients to a jar and shake. Season to taste with salt and pepper. Makes about ½ cup dressing and lasts about 1 week in the refrigerator.

Cara Cara and Ginger Cabbage Salad

It is cold out. Bitter even. And I am bringing you a salad. Yes, I am. The other day, I was having a conversation with one of my yoga students who was wondering about incorporating more raw greens in her diet, as she always found it a bit challenging in the colder months. She often tucks into a bowl of warm soup as a way to combat the chilly air. On the one hand, I say, have as much soup as you want! They can be nutrient-dense, filling, and each spoonful feels like a little hug. Have you tried my Broccoli and Curried Carrot Soups yet?! On the other hand, I know exactly what she means about wanting a break from soft textures and homey flavors. The body begins to crave brightness, crunch, and tang. With shorter days, energy levels drop and the mind becomes a little dull. A bowl of soup can certainly make us feel grounded, but what we need is some energizing, something to give us a little pep in the step.

This salad bridges a little bit of both worlds, keeping us rooted with earthy squash and keeping us light and alert with zingy citrus and greens. Cubes of roasted butternut squash get tangled in crunchy cabbage, bright and fresh Asian herbs, and tart and tangy orange slivers. A lime and ginger vinaigrette bring it all together, packing just a hint of spiciness to keep all of the taste buds on their toes and to open up the sinuses in case you are starting to feel a case of the winter time blues.

Cara Cara oranges have the prettiest pink lemonade hue and a subtle tartness that you would not find in most oranges such as a navel or Valencia. However, any orange will do, but I encourage you to give the Cara Cara oranges a try if you have not already. I also suggest a small grapefruit as a substitute, but it will offer a bit more tang. This is delicious as a side dish or as a starter, but I ate it as a lunch one day by tossing in half an avocado, some cooked chicken that I had on hand, and some brown rice.

Cara Cara and Ginger Cabbage Salad

1 small butternut squash, peeled, seeded, and cut into 1/2" cubes or 2 cups roasted cubed butternut squash
1 tablespoon olive oil or coconut oil
1 small yellow onion, peeled and thinly sliced
1/2 small head green cabbage, sliced or shredded thinly (6 cups shredded)
1/4 ounce fresh mint leaves, roughly torn (about 1/4 cup loosely packed)
1/2 ounce fresh basil leaves, roughly torn (about 1/2 cup loosely packed), Thai basil preferred
1 large handful fresh cilantro, roughly torn (about 1 cup loosely packed)
1 Cara Cara orange, peeled, separated into segments, and thinly sliced (**see note below**)
1/2 cup roasted, salted peanuts
salt and pepper, to taste

Ginger and Lime Vinaigrette
1 teaspoon grated fresh ginger
1 garlic clove, finely grated or finely minced
1/5 jalapeno, finely grated on microplane or finely minced..can add more if you like spicy
1 teaspoon honey
1 lime, juiced
1 tablespoon rice vinegar
3 tablespoons vegetable oil or other neutral-tasting oil
salt and pepper, to taste

Roast butternut squash. Preheat oven to 400 degrees. Line baking sheet with parchment paper or Silpat, toss butternut squash with oil and some salt, and place in single layer. Bake for 25-30 minutes or until squash is tender. Remove from oven.

Meanwhile, soak onion slices. Soak thinly sliced onion in bowl of cold water for 5-10 minutes to reduce sharp bite. Drain and set aside.

Prepare vinaigrette. Add all of ingredients to jar, seal, and shake to combine. Alternatively, whisk together in small bowl. Season to taste with salt and pepper.

Add cabbage to large bowl, toss with Ginger and Lime Vinaigrette, massaging dressing gently into cabbage. Toss in drained onions, cooked butternut squash, herbs, orange pieces, and peanuts, tossing everything to combine. Allow to sit at least 20 minutes for flavors to combine. Season to taste with salt and pepper. Enjoy! Makes 4-6 servings as a starter or side dish.

**Note: Cara Cara oranges are a beautiful coral pink color and are slightly more tart than a sweet navel or Valencia orange. If you cannot find a Cara Cara orange, feel free to substitute any orange or even a small grapefruit in its place.

One Pan Roasted Grape and Cauliflower Salad with Aged Cheddar

I think my absolute favorite way to enjoy cauliflower is by roasting it. The only problem is that it shrinks down so much! A full pan becomes half a pan. On more than one occasion, the whole head of cauliflower that was meant to be part of a bigger dish, once roasted with olive oil and salt, has ended up in my belly before anything else could be done with it. I know I am not the only one with a cauliflower munching problem. What if movie theaters had the option that instead of popcorn, you could get a big bag of roasted cauliflower? I think that would get me to go to the movies more often...

Now imagine roasting cauliflower with grapes. The cauliflower becomes golden and nutty, and the grapes get a little sweeter, a little juicier. Sunflower seeds get tossed on the pan just to get toasty. While everything is still warm, some sharp aged cheddar gets sprinkled on top and just starts to melt. Heaped over some greens with a Dijon-based vinaigrette, you have a delicious, easy salad and only one pan to clean.

One Pan Roasted Grape and Cauliflower Salad with Aged Cheddar

1 medium head cauliflower, cut into small florets
1 1/4 cup red seedless grapes, washed
2 teaspoons honey
1 1/2 tablespoons olive oil
salt and pepper, to taste
1/4 cup raw sunflower seeds
1 cup grated extra-sharp cheddar cheese (I used Cabot extra-sharp)
1 head red leaf lettuce, leaves washed and dried

Dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
scant 1/4 teaspoon salt
freshly ground black pepper

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat. Mix cauliflower, grapes, honey, olive oil, a pinch of salt and pepper on baking sheet. Spread out in even layer and bake for 25 minutes. At 25 minutes, sprinkle sunflower seeds all over pan and continue baking for 5-8 minutes or until cauliflower turns golden and sunflower seeds get toasty. Remove pan from heat and sprinkle hot pan with grated cheese and allow it to melt.

Meanwhile, make dressing. Whisk dressing ingredients in small bowl or add to jar and shake. Taste and adjust salt and pepper.

Lightly dress lettuce with 3/4 of the dressing. Top the lettuce with the cheesy, warm cauliflower and grape mixture. Drizzle all with the remaining dressing and serve. Enjoy! Serves 4 as a starter or 2 as a main.