Napa Cabbage Salad with Peanut Dressing and Cod Nuggets

Tonight I made a totally delicious dinner. I was inspired by an online class I took a few weeks ago called Child Nutrition and Cooking. The class is offered for free on Coursera, a pretty amazing site that offers free online courses on a wide array of topics. One of the recipes the instructor demonstrates is homemade chicken nuggets. I don't eat chicken, but I was interested in this recipe because I will be teaching a class at Headstart in October, and I'm looking for healthier recipes that will appeal to young children. Many years ago when I worked at Headstart as a teaching assistant, chicken nuggets and fish sticks were pretty universally loved by the kids there. I decided to try out this recipe to see if it is really as good as the instructor made it look. I made it with cod, and yup, it's pretty awesome.  The instructor points out that commercially prepared chicken nuggets often have nearly 40 ingredients in them, one an anti-foaming agent that is also used to make Silly Putty-yuck! The recipe taught in this class has just 6 ingredients: chicken (or in my case, fish), flour, egg, bread crumbs, olive oil,and salt. I served my fish nuggets on top of a Napa cabbage salad with a spicy peanut dressing that I adapted from here. If you are vegan, the salad itself is delicious as is, or you could top it with a vegetable protein source like tofu or tempeh.

Napa Cabbage Salad with Peanut Dressing and Cod Nuggets
makes 4 servings

Salad
1 small head of napa cabbage, shredded
2 carrots, julienned
3 green onions, finely chopped
large handful of basil chopped  (save a little for garnishing if desired)
large handful cilantro, chopped (save a little for garnishing if desired)

Mix all salad ingredients in a large bowl

Dressing
2 Tbs peanut butter
2 tbs rice vinegar
1 tsp toasted sesame oil
1 tsp tamari
squirt sriracha
1 colve garlic, finely chopped
1 inch piece of ginger, peeled and minced
2 Tbs water

Whisk together all dressing ingredients in a small bowl, thinning with more water if desired

Nuggets
4 small portions of boneless, skinless fish or chicken, cut into small pieces
whole wheat flour
2 eggs, beaten
breadcrumbs (I used whole wheat panko-style)

Dredge fish or chicken pieces in this order: flour,  eggs,  breadcrumbs. Heat olive oil in a large skillet. Lay coated pieces of meat in the pan and sprinkle with salt. Cook until nuggets are cooked at least halfway through, then flip over and repeat on the second side (I cooked mine 10 minutes per side).

Other Toppings (optional, but good)

2 avocados, sliced or cubed

roasted peanuts, chopped

black sesame seeds

To assemble salad: Coat cabbage mixture with dressing, using your hands to make sure it is well mixed. Plate the salad and top with nuggets and optional toppings. Serve!

Beet, Feta, and Walnut Salad with Blackberry Dressing

Earlier this week I was in the mood for a very specific beet salad. I have had variations of this salad at a few fancy restaurants over the years. The truth is that it is ridiculously easy to make, and if you make extra beets, you can have it for lunch a few more times during the week. The beets do take awhile to cook, so plan to have something else to do while they're doing their thing on the stove (I did laundry and cleaned the house). I made A LOT of beets, so I've been eating them every day. So far, I'm not sick of it, and it makes me laugh that I feel "fancy" each time I eat it.

Beet, Feta, and Walnut Salad 
with Blackberry Dressing
makes six generous servings
Salad
enough washed salad greens for six
4 large beets, ends and tails trimmed off
1 cup walnuts or hazelnuts, toasted
feta or blue cheese for sprinkling
To prepare beets, heat a large pot of water on the stove top until it is nearly boiling. Submerge beets, and simmer them until you can pierce them with a fork (mine were large and took about an hour and a half). Remove from heat, drain, and run the beets under cold water, rubbing the outside to remove their skins. When the beets are free of their skins, slice them up.
Toss salad greens with dressing (recipe below). Plate the greens and top evenly with sliced beets, nuts, and cheese. If you are making this to eat in several sittings over the week, be sure to wait until right before eating to toss the greens with the dressing.
Dressing
1 cup blackberries (I used thawed frozen berries)
2 Tbs balsamic vinegar
2Tbs olive oil
1/4 tsp salt
1 tsp agave syrup or honey
To make dressing, put all ingredients in a pint jar and shake.

An Excellent Resource For Adventurous Eaters

A few days ago a farmer I know shared a site that I think is pretty cool: the irreverently named WTF is this vegetable. On it are pictures of vegetables you may have seen in the produce aisle (or in your CSA box) but aren't really sure how to use, as well as several recipes for each vegetable. Some of the vegetables include kohlrabi, celeriac, rutabaga, nettles, and parsnips. There is even a place where you can suggest vegetables for her to include!
It's funny how one person's staple vegetable is another person's "WTF" vegetable. I am totally comfortable cooking with kale (and most other greens), but have always felt a little sheepish about my lack of experience with bok choi. This year I planted some in an effort to get myself to try cooking with it more often. Luckily for me, bok choi is on the site, so I have lots of new recipes to try out. If you've found yourself curious about cooking with vegetables you haven't used much (or at all), check this site out, it a terrific resource.

Smoky Greens and Beans

A few days ago when I was working at the Co-op, a woman who attended one of my classes on cooking with greens, approached me and remarked how much she'd enjoyed my class. She said that in particular, she frequently makes a dish I taught called Smoky Greens and Beans. I had kind of forgotten about this dish, and it hasn't been in my rotation for awhile, so it was great to be reminded of it. She also commented that when she makes it she adds sausage, so I decided to try adding some veggie sausage, and it was delicious. Normally I serve this dish over brown rice, but the Co-op has prepared polenta on sale, and I've been meaning to try it forever- you just slice it up and fry it in a tiny bit of oil. It was a pretty nice base for this dish. Admittedly, this is not the prettiest dish I've ever made, but it's cheap, healthy, and tastes great. It makes a big batch- probably about enough for four generous servings.

Smoky Green and Beans
from Bon Appetit, November 2009

ingredients

2-3 sausages (I used Field Roast Italian veggie sausages)

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 14 1/2-ounce can diced tomatoes in juice (I like Muir Glen petite diced in adobo sauce)

1 1/2 teaspoons smoked paprika (this dish is pretty spicy, so decrease to 1tsp if you prefer less spice)

1 141/2-ounce can vegetable broth

8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 1 large bunch)

1 15-ounce can cannellini (white kidney beans), drained

Grated Manchego or Parmesan cheese (optional)

preparation

Cut sausages into rounds and fry in a little oil. Set aside. Heat oil in heavy large pot over medium high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and cooked sausage  simmer 1 minute to heat through. Divide among bowls (rice or cooked polenta go on the bottom if you're using that); sprinkle with cheese, if desired

Delicious Cumin Quinoa Salad with Tuna

Today I threw together a salad for lunch with stuff I had on hand and it was...incredible. I kept saying "mmmmmm" out loud as I was eating it! I feel like I have to give a nod here to the Bread Peddler, as their brown rice and tuna salad was the inspiration for this, even though it has a very different flavor profile. If you ever need a tasty and healthy lunch out in downtown Olympia, that salad at the Bread Peddler is my #1 choice. Anyhow, back to today's salad. It is a simply dressed quinoa salad with tuna and tomatoes on top. I served it on a bed of Galiese lettuce (a delicate, soft butterhead type) that was delivered fresh to the Co-op from Wobbly Cart Farm.


Delicious Cumin Quinoa Salad with Tuna
makes 4 servings
1 large head butter lettuce, washed, spun dry and torn into bite-sized pieces
4 cups cooked quinoa (one dry cup will yield approximately 4 cups cooked)
1 red or yellow pepper, chopped into small pieces
1/4 cup finely chopped red onions
1 large handful cilantro, chopped
1/2 cup walnuts, toasted and chopped
2 cans high quality chunk light tuna, drained and broken up with a fork
2 ripe roma tomatoes, thinly sliced
salt and pepper
Dressing:
juice of 2 limes (or 1 lemon)
1/2 (heaping) tsp cumin
1/2 tsp salt
1/6 cup olive oil

Whisk dressing ingredients in a large bowl. Add cooked quinoa and stir well. Add peppers, onions, cilantro, and walnuts. Stir well. Divide butter lettuce between 4 plates. Top each plate with equal amounts of quinoa salad, tuna, and tomato slices. Sprinkle tomato slices lightly with salt and fresh pepper. Serve.

Coconut Kale Bowl with Quinoa and Tempeh

Today I went out for my first paddle of the year, and it was AWESOME. But one thing I forgot about paddling is that it makes you really HUNGRY. When I got home I was ready for some dinner. I wanted something nutritious that would be ready pretty quickly and with minimal effort.  I decided to try out a recipe for a baked kale and coconut dish that I found when I was looking through some sites I bookmarked a few years ago. The recipe I used is here. I altered it slightly, and I'm reprinting it below with my changes. I also made some little tempeh squares to have some protein with this. That recipe came from Vegetarian Times. I can't find an online version, but I've put the basic instructions below. Kind of an unusual supper, but pretty tasty and filling.

Coconut Kale Bowl with Quinoa and Tempeh

1 tsp toasted sesame oil

2 Tbs tamari

1/2 tsp sriracha or similar hot sauce

1/3 cup olive oil

5 cups Italian kale, stems removed and leaves torn into bite-sized pieces

1 cup unsweetened large flake coconut

1 cup uncooked quinoa

1 8 oz package tempeh, cut into four pieces

nutritional yeast

sesame seeds

salt and pepper

cooking spray

Place a rack in the center of the oven and preheat to 350 degrees F.

In a medium pot, bring 2 cups of water and 1 cup of quinoa to a boil.  Reduce heat and simmer quinoa covered, for 15 minutes. Remove from heat and keep covered for five more minutes. Remove lid and fluff with a fork, set aside.

Meanwhile, place sesame oil, tamari, siracha, and olive oil in a small jar. Shake to mix well. Put kale and coconut in a large bowl. Pour over about 2/3 of the dressing, and mix well with your hands, massaging kale gently. Bake in the oven for 15 minutes. Then give it all a good stir and put back in the oven for 5 more minutes or until the coconut is well-toasted and golden in color.

While the kale is baking, prepare the tempeh squares: Start a medium-sized skillet heating over medium-high heat. On a small plate, mix together a few Tbs of nutritional yeast and a few Tbs of sesame seeds. Sprinkle on some salt and pepper and mix well. Run each tempeh square under water, and then dip in the nutritional yeast mixture, turning each piece until it is well-coated. Spray one side of the coated tempeh with cooking spray. Cook it spray side down in the hot skillet for about 7 minutes. Spray the other side with cooking spray, then flip the pieces over and cook for 7 more minutes or until browned. When the quinoa, kale, and tempeh are all done, assemble them in a bowl (there will be a little dressing left in the jar that you can pour on if you like). Enjoy!

Millet Salad with Shiitakes, Peas, and Spinach

The recipe below is a millet salad I tried out a few nights ago. I've been wanting to experiment with millet, as quinoa has gotten so incredibly expensive over the past few months (quinoa is currently over $6/lb, the millet was $1.64/lb). Millet, though technically a seed (like quinoa), has all the great nutritional benefits associated with whole grains. including reducing your risk for heart disease and lowering your risk for type 2 diabetes. There is in-depth information about nutritional benefits and cooking with millet here and here.
In terms of preparation, to make fluffy millet salads, you will want to let the millet cook in peace and NOT stir it while it is cooking (even if you really really want to stir it). Stirring leads to millet being sticky and creamy, which some people like for breakfast porridge, but it's not what you're looking for in a grain salad!
Anyhow, my first attempt at a millet salad was pretty good. I  adapted this recipe to incorporate seasonal ingredients I wanted to use, and to give the original recipe a little more flavor. I used delicious shiitake mushrooms and exquisitely fresh spinach grown locally by the super sweet Terry Bunce of Alpine Mushroom Company and the super sweet Terry Stewart of Stewart Organics, respectively. I served the millet salad on a bed of greens with some baked tofu on top. Pretty tasty, inexpensive, and very filling and nutritious.

Millet Salad with Shiitake Mushrooms, Peas, and Spinach
adapted from Gourmet, January 1996
4 tablespoons olive oil

1 cup millet

2 cups water

1/2 onion, finely chopped

4 cloves garlic, finely chopped

½ pound fresh shiitake mushrooms, stems discarded and caps finely chopped (about 3 cups)

1 cup snap pea pods, chopped into bite-sized pieces

2 cups spinach leaves, washed and chopped into small ribbons

1 teaspoon curry powder

1 tablespoon tamari

1 tablespoon seasoned rice-wine vinegar

1/3 cup fresh parsley leaves, washed well, spun dry, and chopped fine

salt and pepper

preparation

In a large saucepan heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden. Add 2 cups water to the millet and bring to a boil. Reduce heat to low and cook covered for 20 minutes or until water is absorbed. Transfer to a large bowl and fluff with a fork.

In a large skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onions and garlic, stirring, until softened. Add shiitakes and cook, stirring, until softened, about 2 minutes. Add peas and cook, stirring, until crisp-tender, about 2 minutes. Add spinach and cook until just wilted. Stir in curry powder, tamari, vinegar, remaining 2 tablespoons oil, and parsley, and add to millet. Season with salt and pepper to taste.  

Inspired Salad:Black Rice with Mango and Peanuts Topped With Scrambled Eggs

Tonight I made a fantastic salad. I wanted to try out a recipe I found that combines black rice with mango and peanuts. I decided to serve it on a big plate of salad greens. Grain salads are delicious and healthy, but I like to eat them on a bed of salad greens so that I don't make them into my entire meal (which is easy to do, especially if they are as tasty as this one). I also really wanted to top this with some tofu for extra protein, but I didn't have any, so I scrambled up some eggs instead- what a happy accident! The eggs are the perfect complement to the rice, the texture of everything together is just wonderful. The black rice salad does take a little time to prepare, but it makes a great big batch- perfect for taking to a potluck or just having around for a quick and easy lunch or side dish.

P.S. Unfortunately, the photo didn't load properly and I've already deleted it. I guess you'll have to make it yourself if you want to see how pretty it is!

Black Rice with Mango and Peanuts 
2 cups black rice
juice and zest of 1 orange
juice of 2 limes and zest of 1lime
1 Tbs tamari
1 tsp brown sugar
a few drops toasted sesame oil
1 jalapeno, seeded and finely diced
2 Tbs oil (I used avocado, but any oil will work)
2 cups diced mango (fresh is preferable, but thawed frozen mango is fine)
1 cup chopped onion
6 green onions, finely sliced
1/2 cup peanuts, toasted and chopped
1 cup cilantro, chopped

To make it into a super-awesome inspired salad you will also need:
salad greens, washed and torn
eggs, scrambled (2 per person)
avocado, cubed (about 1/4 per person)
red pepper slices (about 1/2 a red pepper per person)

First get the rice started: combine 2 cups rice with 2 3/4 cups water in a medium-sized sauce pan. Bring  to a boil and then reduce heat to low. Cook covered for 25 minutes. Remove from heat and let sit covered for 5 more minutes.
While the rice is cooking, prepare the dressing for the salad: combine juice and zest of orange and lime, tamari, brown sugar, toasted sesame oil, and jalapeno. Whisk together. Add the 2 Tbs of oil in a slow stream, whisking as you go. Set aside.
When rice is done, mix rice and dressing in a large bowl. Add mango, onion, green onion, peanuts, and cilantro and mix well. Serve as is, or if you are making this into a super-awesome inspired salad, fill each plate with a generous serving of salad greens, top with 2 cups of black rice salad, avocado cubes, and scrambled eggs. Garnish with red pepper slices if desired.

A Few More Overnight Oats Recipes

I've been tinkering a bit with the overnight oats recipes I posted a couple of months ago.  I wanted to make a recipe that includes greens but is is a little lighter on them (shocking, I know since I love greens, but my blender is having a hard time with the greens to liquid ratio I've been using). I've also been making my oats with whole chia seeds rather than ground since they add such a nice texture. Everything I've read indicates that unlike flax, chia's nutrients are available even when the seed is in the whole form. You can find more about that, and the nutritional benefits of chia seeds here. The chia seeds are totally optional though, and the overnight are still delicious without them.

Berry Cinnamon Overnight Oats
makes 2 jars
1 ripe banana
1 1/2 cups almond milk (or other milk of choice)
zest and juice of 1 large orange
2 cups blueberries or blackberries (frozen is fine)
1 tsp vanilla extract
1/2 tsp cinnamon
2 cups spinach leaves (baby spinach is fine)
2/3 cup rolled oats
4 tbs chia seeds (optional)

Put first 6 ingredients in the blender. Blend until smooth. Add spinach, push to the bottom of the blender with a spoon, and blend again until smooth. Place 1/3 cup of oats in each jar. Fill with smoothie mixture, stir, and add more until jar is almost full. Repeat with second jar. Top each jar with 2Tbs chis seeds and stir until well-mixed. Refrigerate overnight or for at least 2 hours.

Tropical Fruit Variation:
Substitue 1 cup pineapple and 1 cup mango for the berries (frozen is fine). Omit cinnamon, and instead add in a 1 inch piece of fresh ginger (I recommend cutting it into slices to ensure that it gets well-blended)

Each jar contains:
2 servings berries (or 1 serving pineapple and 1 serving mango)
1/2 serving bananas
1 serving spinach

Lentil-Chickpea Stew with Kale

A few nights ago, I decided to throw together a soup out of bits and pieces of things I had and wanted to use up. I came across a recipe from Vegetarian Times that I used as a guide, and ended up with a tasty and satisfying soup. Note that the rice absorbs some of the broth over time, so if you eat this stew as leftovers, you may need to thin it down with a little water and add salt to taste. I also make some lemon-tahini dressing for the salad I served on the side. The recipe is from American Wholefoods Cuisine and I've included it as a bonus below.

Lentil-Chickpea Stew with Kale 
1cup dried green lentils

2 tsp cumin

2 tsp paprika

1 tsp curry powder
3 Tbs olive oil
1 large onion, diced
4 cloves garlic, peeled and finely chopped
1 rib celery, finely chopped
1 large carrot, finely sliced
1/2 cup uncooked brown rice
7 cups broth
2 bay leaves
1 28oz can diced tomatoes
blak pepper
1 15oz can garbanzo beans
1/2 bunch Italian Kale, rinsed, leaves torn from stems and sliced into ribbons

Cover lentils with hot water and let them sit while you get the other ingredients ready.  Warm the oil in a soup pot. Add spices and stir for about one minute. Next add onions and garlic, cooking over medium-low until onions are almost soft. Add celery and carrots and cook for a few more minutes. Now add rice and stir to coat with vegetable mixture. Add broth, tomatoes, and bay leaves. Drain lentils and add them to the pot. Grind in some pepper. Bring to a boil and then reduce heat, allowing to cook until lentils and rice are soft (mine took about 40 minutes). Add garbanzo beans and kale and cook until kale is well wilted, about 7 more minutes.  Top with fresh pepper and serve warm with a crisp green salad.

Quick Lemon-Tahini Dressing
from American Wholefoods Cuisine
1/4 cup tahini
juice of 1 lemon (about 1/4 cup)
3/4 cup oil
1/4 cup water
1 tsp tamari
1/4 tsp salt
1 tsp dried dill (or 1Tbs fresh)
Using a whisk, mix all ingredients together until smooth and creamy. Makes 1 1/2 cups.

Spinach and Green Onion Mini Quiches with Quinoa Crust

I had a great time yesterday hanging out with my sweet Mama, and making these cute (and tasty) little quiches for a party I went to last night. The idea for these quiches came when I was trying to think of ways to use up some of the 2+ dozen eggs we had in the refrigerator. Some friends of ours who have chickens gave us a bunch of eggs, and we already had a dozen, so I knew I needed a recipe that would use a lot of eggs. Of course, like most good ideas, this one had already been dreamed up by many other cooks (just try searching for "quiche quinoa crust" and you'll see quite a few results). At any rate, I used this recipe as a guide, substituting spinach and green onions for the asparagus and chives since that's what I had on hand.  I imagine most vegetables would work here, but if you are using something firmer (peppers, onions, zucchini, broccoli) you should probably saute it before mixing with the raw eggs.

Quinoa Crusted Mini Quiches

Makes 24 mini quiches

recipe adapted from themuffinmyth.com

For the crusts:

3 cups cooked quinoa

3/4 cup shredded cheese (I used a sharp cheddar)

3 beaten eggs

any dried herbs or spices you'd like to add: dill, pepper, etc.

Preheat oven to 200 C / 400 F. Line a 12 cup muffin tin with muffin liners. In a large bowl mix together cooked quinoa, eggs, and cheese. Drop 2 Tbsp of quinoa crust mixture into each muffin cup and then use the back of a spoon to press the mixture down and flatten the top of each crust. Place in the oven and bake for 10 minutes, until the crusts have set. Remove from the oven to cool slightly, but leave the oven on.

For the quiches:

1 small bunch spinach, washed and chopped

4 green onions, white and dark green part only, chopped

12 eggs

1 ½ cups plain yogurt (I used sheep yogurt for extra creaminess)

1 cup shredded cheese (I used a sharp cheddar)

salt and pepper

Whisk the eggs, salt and pepper, yogurt, and green onions together. Stir in spinach and ½ the cheese. Spoon the custard over the 12 bases, filling each muffin liner nearly to the top. Set in the oven and bake for 10 minutes, until the egg has just started to set.

Remove the quiches from the oven, sprinkle the top of each quiche with shredded cheese, Return to the oven and bake for another 10 minutes, until quiches are puffed and golden. Remove from pan and set on wire rack to cool. Repeat with second set of 12.

Serve hot, room temperature or cold.

Garlicky Pasta with Arugula, Beans, and Walnuts

Continuing with my greens set-list is this easy, cheap, and nutritious dinner of greens, pasta, and beans. I learned to cook arugula from an awesome gentleman named Frank. I met Frank when I was working at a coffee shop, and when I started working at the Co-op, I frequently ran into him in the produce department. We'd talk about food and cooking each time we'd see each other, and eventually, he gifted me with a packet of fantastic recipes he'd created. One of the recipes was for pasta with cooked arugula. I'd never cooked arugula before, so I was quite intrigued. This recipe is a variation of the one he gave me, and I think it's pretty fantastic.

Garlicky Pasta with Arugula, Beans, and Walnuts
inspired by Frank de Libero
1/2 lb pasta (I used brown rice noodles this time, but often use whole wheat)
3 cloves garlic, minced
2tbs olive oil
1 bunch arugula, washed and stemmed
salt and pepper
1 can beans, drained and rinsed (I used Borlotti beans this time, but I've also made it with cannelini beans and garbanzo beans)
1/2 cup toasted walnuts
some shredded parmesan for topping (optional)
Cook pasta as directed on package. While pasta is cooking, get the saute ready. Saute garlic and a sprinkling of salt in olive oil on medium-low until it becomes fragrant. Add arugula and cook until it wilts (this will only take a couple of minutes). Season with salt and pepper.  Remove from heat. When pasta is done, combine with the arugula saute, toasted walnuts, beans, and parmesan (if desired) in a large bowl and mix together. Dinner is ready!

Braised Chard with Currants and Feta

I'm teaching a class this weekend that focuses on cooking with greens. I always like to run through the recipes I'll be making (kind of like rehearsing for a show I suppose), so tonight I made Braised Chard with Currants and Feta. This dish is simple, unique, and very flavorful. It also tastes a lot richer than the ingredients it contains would lead you to believe. I discovered this recipe on epicurious.  It gets the site's highest rating (4 forks), and 100% of people who reviewed it said they would make it again. I served it atop a bed of quinoa and sprinkled some sprouted almonds on at the end for an added crunch. Delicious!


Braised Chard with Currants and Feta
from Gourmet, December 2006

1 large bunch Swiss chard

1 large garlic clove, finely chopped

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons dried currants

1/3 cup water

1 1/2 ounces feta, crumbled (1/3 cup)

preparation

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta

Super Veggie Salad w/Sanctuary Dressing

Yesterday for lunch I threw together this salad using some dressing that my friend Willow made (thanks Willow!). The recipe can be found in Isa Moskowitz's cookbookAppetite for Reduction. It is really delicious and does a great job of brightening up a big bowl of vegetables. I copied the recipe below from the recipe card Willow so kindly included with the dressing she brought me, so if she made any alterations to the original, they are included here. Isa Moskowitz also has a fantastic blog called Post Punk Kitchen that has lots of other great recipes to peruse. I'm excited to check it out and try some more of them soon!



Super Veggie Salad w/Sanctuary Dressing 
 dressing recipe by Isa Moskowitz
For the salad (use as many vegetables as you need to provide a large-sized bowl for each serving):
red cabbage, thinly sliced
carrots, julienned or grated
red pepper, cut into cubes
celery, thinly sliced
Italian kale, cut into ribbons
avocado cubed
pumpkin seeds for topping

For the dressing:
1 12 oz box extra firm silken tofu
1 Tbs Veganaise
1/4 cup water
2 Tbs veggie broth powder or 1 not chicken bouillon cube
1/4 tsp salt
1/2 tsp pepper
1 tsp each garlic granules, onion granules, and dill
2 Tbs apple cider vinegar
1 tsp light agave syrup or sugar
Put it all in a blender and blend until creamy.

To assemble, place a few Tbs of dressing in a bowl. Put all veggies except avocado on top of dressing and mix well. Top with cubes of avocado and pumpkin seeds. Prepare to eat a delicious salad.
P.S. be sure to refrigerate any unused dressing. I don't know how long it will keep, but it didn't last long enough to find out at my house!

Broccoli Quinoa Cakes

To go with the soup I made yesterday, I whipped up some quinoa cakes. These are super easy to make if you have a food processor, and there are about a million recipes for these on the internet. I've posted about them before, but this batch turned out even better, so I thought I'd share the variation I used this time. Zach suggested that they might be even better with slightly less egg and more quinoa, so I might try that next time.

Broccoli Quinoa Cakes
serves 4 generosusly. If you are serving less, only fry up what you will eat right away and refrigerate the rest for later use 
2 slices whole wheat bread(or 1 cup commercial breadcrumbs)
4 eggs, lightly beaten
3 cups cooked quinoa (if you don't have this on hand, make up a batch and let it cool. There are great instructions here, you will want to use 1 cup dry quinoa and 2 cups water to yield about 3 cups cooked)
1/3 cup shredded parmesan cheese
1/2 cup chopped onion
4 cloves garlic, minced
1medium-sized head broccoli, rinsed and cut into florets
1/2 tsp salt
oil for frying (I used about 2 tsp)

First, toast the bread. Then, tear it into pieces and puree in your food processor. Next, puree the broccoli florets in the food processor. They should yield about one heaping cup. Mix together all ingredients (except oil) and let sit for about 10 minutes. Heat oil in a large skillet. Form mixture into patties and place gently in the hot pan. Cover pan and cook for 7 minutes. Flip the patties over and cook for 7 more minutes. Serve while hot.

Curry Chickpea Soup

This afternoon when I was walking home from yoga, I was thinking about what kind of soup to make for lunch. I knew that I had some cooked chickpeas in the refrigerator that I wanted to use up, and I was planning to make something similar to this.  When I got home I discovered that someone (me) had used up the last of the smoked paprika and neglected to replace it. Looking through my spices, I noticed some Vindaloo curry powder and decided to try making a soup with that instead. It turned out pretty well- lightly spicy and very brothy and rich.

Curry Chickpea Soup
olive oil
1 large onion, diced
5 cloves garlic, minced
2 tsp Vindaloo curry powder
3 stalks celery, finely sliced
2 large carrots, finely sliced
1 large russet potato, cubed
2 15oz cans diced tomatoes
9 cups lightly salted vegetable broth (I used 4 bouillon cubes disolved in water. If you are using unsalted broth, add salt to taste)
3 cups cooked chickpeas (if you are using canned, this is about a 25oz can)
1 bunched spinach, washed and sliced into ribbons
black pepper

Heat a bit of olive oil in a large soup pot. Add onions and garlic, and cook until they begin to brown. Add curry powder and stir well to combine. Add celery and carrots and cook a few minutes more (if the curry powder begins to stick to the pot, add a little water to deglaze). Add potatoes and cook a few minutes more. Add tomatoes and broth. Bring to a boil, then reduce heat and cook until potatoes and carrots are tender. Add chickpeas and spinach and cook for five more minutes. Add a few grindings of fresh pepper to the pot and serve.

Blood Orange, Fennel, and Cabbage Salad

In addition to making a tasty soup on Sunday, I also make this fantastic salad. It's crunchy and fresh tasting; lightly sweet and tart. I tweaked a dressing recipe from an older post, and altered it by using blood oranges since they are in season and possibly the best citrus fruit we have in the produce department right now. The dressing comes out a little pink, but it tastes great and looks pretty against the pieces of blood orange.

Blood Orange, Fennel, and Cabbage Salad
serves 4
For salad:
A mixture of red, savoy and/or green cabbage and Italian kale, washed and shredded into fine ribbons
1 bulb fennel, chopped into very small pieces
A large handful of fresh mint, washed, and sliced
2 blood oranges, peeled, segmented, and cut into bite-sized pieces
2 Tbs toasted sesame seeds

For dressing
:

2 Tbsp. olive oil



zest of 1 blood orange

juice of 1 blood orange

1 Tbsp. liquid honey (or agave, maple syrup)


1/3 cup roasted tahini


Whisk dressing ingredients in a small bowl and set aside.  Fill each plate with your cabbage/kale mixture. Top each plate with mint, fennel, and blood orange pieces. Drizzle dressing on top and sprinkle with sesame seeds. Serve.
Note: After I made this, I kind of wished I'd dressed the salad before plating it. So for a more even dispersion of dressing, put the dressing in a large bowl, add a little water to thin it down, then add the cabbage mixture and toss to coat.  Proceed with platting and topping the salad.

Hearty Bean and Cabbage Soup

Yesterday I made a big pot of soup with some produce that inspired me this week- dried beans from Helsing Junction Farm and Savoy cabbage from Newaukum Valley Farm. Both of these were so beautiful I knew I wanted to make something with them, and preferably together. I looked through a bunch of recipe sites for a soup recipe that would use both, but I didn't see anything I was crazy about, so I decided to just wing it. I used Deborah Madison's  Vegetable Soups cookbook to make sure I got the water to bean ratio and cooking time right. Her cookbooks are pretty fantastic, and getting this one out reminded me that I have lots of great recipes at my disposal without looking online at all. My soup turned out well, but I will say, it's not going to win any beauty contests. Good thing I have the "before" photo!

Hearty Bean and Cabbage Soup
5 Tbs olive oil
1 large onion, diced
5 cloves garlic, finely minced
3 stalks celery, finely sliced
3 carrots, diced
2 small yellow potatoes, cut into small cubes
3 springs rosemary or other fresh herb of choice (the bean website below recommends sage)
1lb dried beans (I used Calypso beans)
10 cups water
6 cups shredded Savoy cabbage, Italian kale, or a combination of both
2 tsp salt (or more to taste)
lots of fresh ground pepper
1 tbs balsamic vinegar

Soak beans overnight. Drain, rinse, and set aside. Heat 4 Tbs of olive oil in your biggest soup pot. Add the onions and garlic and cook for a few minutes until they soften and start to become fragrant. Add the celery,carrots, and potatoes and cook for a few minutes more. Add beans and water. For the rosemary, put springs in a reusable cloth tea bag or a piece of cheesecloth tied into a bundle and float it in the soup while it cooks. This will give the broth a nice herbal flavor. Bring the soup to a boil and then reduce heat and cook until the beans are almost soft (mine took about 45 minutes, but time will vary a lot depending on type of beans used). Add salt, cabbage, pepper, and vinegar. Give it a good stir and cook until the cabbage/kale is wilted but still fairly firm. Stir in the remaining Tbs of olive oil. Top with a few grinds of pepper and serve.

Grains and Vegetables With Broccoli Pesto

Earlier this week, Zach and I made a delicious dinner together. We used this recipe from 101cookbooks, which I've been meaning to try forever. I altered it just a little, since it calls for heavy cream (totally unnecessary) and almonds which we didn't have on hand (we substituted pecans, and they were fine). The one other change I made was substituting brown rice for the quinoa. We did this because we had some cooked rice that we wanted to use up, but I think it would be better with quinoa.  Actually, any whole grain would probably work fine, so experiment and see what you like.



Grains and Vegetables 
With Broccoli Pesto
adapted from 101cookbooks.com
makes four servings
3 cups cooked whole grain (quinoa, brown rice, barley, etc)
5 cups raw broccoli florets
4 cloves garlic
2/3 cup nuts, toasted
1/3 cup parmesan (could probably omit and add a little nutritional yeast to make this dairy-free)
2 pinces salt
juice of one lemon
1/4 cup olive oil
cubed avocado and tomatoes for topping

Add 3/4 of a cup of water and pinch of salt to a saucepan.  Bring to a simmer. Add broccoli, cover and cook for 1 minute. Transfer to a strainer and run under cold water to stop cooking. Set aside. Puree 2 cups of broccoli, garlic, 1/2 cup nuts, parmesan, pinch of salt, and lemon juice in a food processor. Add olive oil in a slow stream and puree until oil is well-combined. Mix cooked grain, pesto, and remaining broccoli florets. Top with avocado, tomato, and remaining nuts. Serve.

Spicy Sweet and Sour Sesame Cabbage Salad

Tonight I made a tasty new coleslaw. It's super simple to make if you have a blender or food processor. I plan to take it for lunch and top it with green onions, cilantro, tofu, and pumpkin seeds.

Spicy Sweet and Sour 
Sesame Cabbage Salad
1/2 a small red cabbage, shredded
1 large bunch Italian kale, removed from stems and sliced into ribbons
For Dressing
1/2 cup raw red beets, grated
1 Tbs brown rice miso
juice of 2 limes
2 Tbs seasoned brown rice vinegar
1 Tbs toasted sesame oil
1 inch piece of ginger, cut into smaller pieces
4 squirts of hot sauce (like Sriracha)
Optional toppings (use any combination of these that you like)
cilantro
green onions
fresh basil
toasted sesame seeds
toasted pumpkin seeds
tofu

Puree all dressing ingredients in a food processor or blender. You will need to scrape down the sides several times to get it well-mixed. It won't be totally smooth, but don't worry, it tastes great on the cabbage and kale and has a nice texture.
Transfer dressing to a large bowl. Add cabbage and kale and mix well. Top with whichever optional ingredients you like.