TAHINI GLAZED CAULIFLOWER

We’re obsessed with this cauliflower. I’ve made it three times in the last week for different people and it reports back as the favorite dish. Every brand of tahini varies in texture. I find the 365 Whole Foods brand to work well here because it’s naturally quite runny. If you need a visual, albeit on super speed, I made a Reel over on Instagram so you can see how easy this is!

TAHINI GLAZED ROASTED CAULIFLOWER

Serves 4

I’ve served this as a side with some lamb meatballs and quinoa salad, but is is a great side for just about anything. Veg friends, it is filling and textured and honestly if you just want a bowl of this on top of some greens as a meal, that works too. It is best eaten fresh out of the oven, but can be reheated as needed, it will just absorb most of the tahini coat. Fresh herbs forever. Don’t skip the parsley and mint.

Ingredients

1 large head of cauliflower
3 Tbsp. extra virgin olive oil
1 Tbsp. champagne or white wine vinegar
1 tsp. coriander
1 tsp. sea salt
1/4 tsp. cayenne or aleppo, to taste
fresh ground pepper
2 shallots, peeled and cut in wedges

4 dates, pitted and chopped small

TAHINI GLAZE

1/4 cup tahini
1 Tbsp. olive oil or sesame oil
1 Tbsp. maple syrup
2 Tbsp. lemon juice
2 Tbsp. water
salt and pepper

3 Tbsp. fresh chopped parsley

2 Tbsp. toasted sesame seeds, for garnish
1 bundle of mint, leaves removed and roughly chopped

Directions

Preheat the oven to 425’. Pull out a large rimmed baking sheet. Cut the florets away from the core, and break them into smallish, 2x2” florets. Drizzle the olive oil, vinegar, coriander, sea salt, cayenne/aleppo and toss everything with your hands to coat. Spread it in an even layer on the baking sheet and roast for 15 minutes. Pull it out, turn the heat down to 400’, add the shallots, toss everything around again so the shallots get some oil and seasoning on them, and pop the tray back in to roast for another 20 minutes.

While you’re waiting, chop up your dates into small pieces. Stir together the tahini glaze ingredients. It should look pretty thin, like a thicker salad dressing. Adjust with water, oil or lemon to get that consistency. Thickness of tahini varies by brand.

Pull the tray out of the oven, and while still hot, add the dates and toss them in. Add the tahini glaze and parsley to the warm pan and toss everything until all the tahini has coated the cauli. Transfer to your serving bowl and sprinkle with the sesame seeds and mint. Look at you go!

Sara Forte 2020-09-29

Tahini Glazed Cauliflower

4

A super flavorful roasted cauliflower dish.

• 1 large head of cauliflower
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. champagne or white wine vinegar
• 1 tsp. coriander
• 1 tsp. sea salt
• 1/4 tsp. cayenne or aleppo, to taste
• fresh ground pepper
• 2 shallots, peeled and cut in wedges
• 4 dates, pitted and chopped small
• 2 Tbsp. tahini
• 1 Tbsp. olive oil or sesame oil
• 2 Tbsp. lemon juice
• 2 Tbsp. water
• salt and pepper
• 3 Tbsp. fresh chopped parsley
• 1 Tbsp. toasted sesame seeds, for garnish
• 1 bundle of mint, leaves removed and roughly chopped

324 calories20 grams fat37 grams carbohydrate7 grams protein

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middle eastern

Side

middle eastern, vegetarian, vegan

FOOD FOR NEW PARENTS : CRUNCHY LUNCHY LENTILS

For my sister (and maybe my 6-years-ago self, too…)

I know you guys are so ready for this. You’ve been ready, the road to get here has been a little twisty and I CANNOT wait to be moms together. Just giddy about it. Let’s start there.

We were a few days home from the hospital with Curran, and it had set in that maybe this was going to be harder than I thought. A big transition. My body torn up and my nipples chapped and the gut-wrenching worry that this teensy thing may just stop breathing or any number of tragic things that now feel like cold possibilities.

A thoughtful friend mailed a note and I’ll never forget the perfect timing from an experienced mother. I still keep it in Curran’s keepsake journal. The note reminded me that I was capable - that I was made to be this child’s mother amidst the overwhelming exhaustion and newness of it all.

Motherhood is such a wild cocktail of elation and… grief maybe? I don’t intend to be dramatic, but your life is never the same. You think about and prepare for this transition for months, sometimes years, and there is no accurate description that will touch on how you feel the second you look at that baby. You rebirth yourself in that moment as well. You’ve known great love, but nothing like this. It fills a corner of your heart you didn’t even know was there. That smell! His skin! Those itsy bitsy toes! Seeing your husband hold his tiny body to his chest. It’s out of body, really. So out of body, that sometimes you feel untethered. The emotions, the physical healing, being responsible for that small life, getting through the day… it’s a lot! You feel so many things in the course of a day. In the course of a moment. It is both the best, most tender job AND so effing hard. All day. Every day. You will second guess your own intuition and also find how to truly trust yourself outside of google and other opinions.

There is a lot of chatter about diapers and organic sheets and the best baby wash but there is a quieter murmur about the metamorphosis that occurs as a woman becomes a mother. That metamorphosis seems to be life- long, far as I can tell, as the caring for these little people grows and changes. My experience may be nothing like yours. What worked for me or what I struggled with or when my babies slept or what bottle they liked may not matter at all come your turn. I find that all that unknowing and problem solving and figuring and filtering through noise, is what builds your own confidence as a parent. Pilfering through the shoulds and suggestions, to make choices that work for you and your family. You are his mom and the best person for the job. Believe that this very moment! You have support all around you.

I want to pass on to you, just like that well timed note did for me, the affirmation that this role is yours, and you are absolutely capable. You are everything he needs. This mom business is immeasurably valuable work.

Let people help. Drink lots of water. Find your pockets of relief. Your body will heal. It will pass. Tomorrow is a new day. Sleep does return. And it’s just like every old lady tells you at the market on your most frustrating of days… it goes so fast. xo

Love you so dearly, my sister. Happy to be on this wild ride with you. xo

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I heard from many of you looking for a list of recipes to stock up on, or gift, to those in the new baby season. Here are the condensed, top suggestions, in order of most repeated via my instagram question. I will start a series here “Food for New Parents,” per request, so these sorts of recipes are easy to find on the site. I’ll post more recipes in the next few weeks, but visit the bundle page on SKCC for recipes that are easy to reheat or freeze! This is the deliver-friendly bundle.

• burritos (include frozen ones for easy reheat)

• fresh cut fruit

• fresh cut vegetables and dips

• healthy muffins (see the ones i just posted on ig reels! or these )

• fritatta/ frittata muffins (fresh or frozen - notes here or my fave is from our first SK cookbook)

• lactation cookies (these from How Sweet Eats were mentioned)

• granola bars (Robyn’s!)

• date/ energy balls

• casseroles (Ashley’s Baked Risotto! so good)

• salad kits and fixings for quick salads and bowls (greens, dressings, grilled/chopped chicken, quinoa, toasted nuts)

• healthy, light things - “pizza and take out are easy”

• soups and stews (this lentil soup, this tomato soup or Anna’s Dhal)

• vegetable enchiladas (duh these goat cheese guys)

• chili - veg or turkey (this veggie chili, or this beef one)

• pasta sauces (this bolognese is perfection and I’m intrigued by this cauli version)

• legume/grain/lunch type salads (the Marakkesh carrots from Bowl + Spoon! Online here)

• cookies/cookie dough (always Tara’s! add oats and down to 9 minute bake time for a little goo)

• wine/coconut water

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CRUNCHY LUNCHY LENTILS

Serves 4

This is a salad that can hold its integrity for a few days. I keep it stored in the fridge, and spoon it on top of lettuce with a little more vinaigrette when ready to eat. I’ve also packed it in a tortilla or stirred in some cooked brown rice to make it more filling. It will dry as it sits, so add a drizzle of oil and vinegar if it needs a refresh.

Ingredients

¾ cup French/De Puy Lentils
2 Persian cucumbers, seeded
1 apple
1 medium fennel bulb, fronds reserved
1 large shallot
1 small bundle of mint
1 small bundle fresh basil
½ cup walnut pieces

For the vinaigrette
1 large clove garlic, grated
Juice of one lemon
2 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
4 Tbsp. extra virgin olive oil
½ tsp. dried dill
½ tsp. coriander
Flaky salt
Fresh ground pepper

Goat, parmesan or feta cheese, for garnish, optional

Directions

Rinse your lentils. Put them in a pot with 1 ½ cups of salted water or broth. Bring the liquid up to a simmer, put the cover on ajar and cook for 20 minutes until tender. Fluff the lentils, and set them aside to cool completely. 

While the lentils cook, get chopping! We want a fine dice on the cucumbers. Core and finely dice both the apple and fennel and mince the shallot. Super small bits! Chop the herbs. 

In the bottom of your mixing bowl, combine all of the vinaigrette ingredients and stir to mix. Add the cooled lentils, all your chopped vegetables, walnuts and herbs. Toss to coat. Chill in the fridge for an hour if possible for flavors to marry. Not imperative if you don’t have the time. 

Serve the lentils over some tender greens with a sprinkle of goat, parm or feta cheese. 

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Sara Forte 2020-09-14

Crunchy Lunchy Lentils

4

A crunchy and fresh, make-ahead vegetarian lunch.

• ¾ cup French/De Puy Lentils
• 2 Persian cucumbers, seeded
• 1 apple
• 1 medium fennel bulb, fronds reserved
• 1 large shallot
• 1 small bundle of mint
• 1 small bundle fresh basil
• ½ cup walnut pieces
• 1 large clove garlic, grated
• Juice of one lemon
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. maple syrup
• 4 Tbsp. extra virgin olive oil
• ½ tsp. dried dill
• ½ tsp. coriander
• Flaky salt
• Fresh ground pepper

 

Rinse your lentils. Put them in a pot with 1 ½ cups of salted water or broth. Bring the liquid up to a simmer, put the cover on ajar and cook for 20 minutes until tender. Fluff the lentils, and set them aside to cool completely.

While the lentils cook, get chopping! We want a fine dice on the cucumbers. Core and finely dice both the apple and fennel and mince the shallot. Chop the herbs.

In the bottom of your mixing bowl, combine all of the vinaigrette ingredients and stir to mix. Add the cooled lentils, all your chopped vegetables, walnuts and herbs. Toss to coat. Chill in the fridge for an hour if possible for flavors to marry. Not imperative if you don’t have the time.

Serve the lentils over some tender greens with a sprinkle of goat, parm or feta cheese.

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mediterranean

Entrée

vegetarian, make ahead, quick, salad

GREEK QUINOA SALAD

Phew. I used to use this space as a public journal, like old school blogger days plus a recipe, but I still don’t have words yet. That is ok. Most mornings I wake up in the morning, Hugh brings me coffee so I can check my emails and read the news, which as of late, isn’t a great way to start the day. I do it anyway, and sometimes I just cry. I cry for people who are loosing loved ones and not even getting to say goodbye, for medical professionals who do not have the gear they need - who are also getting sick and have to go to work scared of such risk. I cry about SO many who have lost jobs, who cannot work at home with their kids there full time better yet homeschool them, or those who are uncomfortable at home even on good days, who have had retirements wiped out or are in the midst of chemo or pregnant and scared to death of catching the virus. This is all BIG, and I feel so much in the span of a day, I can’t pin it down to paper. Day at a time. Hour by hour. Check in on your people. Send cards or a text or a funny meme. Drink in the good moments and get outside when things feel like too much a try to wait until 3pm for happy hour. That is how we take the days so far.

Most of my work is focused on dinner plans. I always make more than we need, and since my husband and I work from home, we usually eat leftovers for lunches. Due to current circumstances, I’m getting lots of questions from you all about lunch ideas. Everyone is home and everyone is eating allllllll day long! I made this quinoa dish last week and thought I’d put notes here. I’ve written similar things before and it’s super easy, but it doesn’t sound like many of us have the bandwidth or grocery trips to get fussy right now.

A week of lunches

Eggs Gribiche
On asparagus as written, on toast, plain with crackers, smashed between a tender bun etc.

Fried Egg Sandwiches
Toasted English muffin, fried egg, crispy bacon or not, arugula, avocado sauce

Chicken Tender Tacos
Hoping you have crispy chicken tenders or fish sticks in your freezer? We have some simple homemade ones in SK Little Sprouts! A swipe of refried beans, hot sauce, and another reason to make the aforementioned avocado sauce!

Tortellini with Creamy Spinach Sauce
Reheats easily. Add some cooked chicken sausage if you want more protein, or baby tomatoes if your people are into that.

Roasted Vegetable Orzo
This includes more summery vegetables but I think you could riff with springy things - peas, leeks, asparagus.

Heidi’s Quinoa Patties
This recipe makes SO many. Halve it or freeze some. You can sub in half cauli rice for the quinoa yield and they still work, or add in some thawed, frozen spinach into the mixture to get in some extra greens. You can eat them plain with a sauce or put them on hawaiian rolls for the kiddos.

Beach Day Tuna Salad
Packed with herbs and golden raisins and lots of mustard from our first cookbook. Obv I think you should buy our cookbook (which feels vintage at this point) but riffed and revised because I love you:

• 2 (5-ounce) cans water-packed tuna, drained + ¼ cup golden raisins + 2 celery stalks, tiny dice + 1/4 cup finely chopped flat-leaf parsley + 1 tablespoon whole grain mustard + 1 tablespoon Dijon mustard + 2 tablespoons freshly squeezed lemon juice + 3 tablespoons extra-virgin olive oil or good-quality mayonnaise + generous season of salt and freshly ground pepper

• Sturdy whole grain crackers, for dipping

Goodness Wraps
This does sound like a few steps, but make batches of the insides then you can repeat them many times! Also great in bowl form.

Snack Plates!
Yes, that is an exclamation. Breathe life into what is chopped things on a plate. My kids love things arranged in color coordinated groups and I like to take a meal off. We love the Simple Mills Almond Crackers, (also at costco), hummus or guacamole, thin coins of cucumber and carrots, berries, nuts, raisins, cheese and salami for those who want it. It’s a meal!

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GREEK QUINOA SALAD WITH OLIVE DRESSING

Serves 4-6

*For perfect quinoa, rinse it in a mesh strainer. 1 cup quinoa to 1.5 cups broth or seasoned water. Bring it to a simmer. Cover, turn the heat to low and cook for 15 minutes until the liquid is mostly absorbed. Fluff it with a fork. Turn off the heat, leave the cover ajar and let it sit in there for another 10 minutes to finish fluffing, or uncover and cool down completely for the salad below.

The dressing is thick from all the olives, but once it’s distributed in the quinoa, it works out. Add a splash more oil and vinegar if you prefer. The whole situation will absorb the dressing as it sits in the fridge.

Directions

Cook and cool your quinoa. Chop all your vegetables and herbs. Put everything, besides the cheese, in a large mixing bowl.
Stir the dressing ingredients together. Pour them over the salad and toss everything to mix. Season to taste. Add the cheese, give it all one more stir.
Store the salad in the fridge for up to five days. Serve it over greens, alone, with chicken or fish etc.

Ingredients

2 cups cooked quinoa*
2 Persian/1 english cucumbers, seeded, tiny dice
3 Tbsp. minced shallot
1 cup diced tomatoes
1 red bell pepper, cored, tiny dice
1 bundle of mint, chopped
1/2 bundle of parsley, chopped
3 ounces. crumbled feta cheese

for the Olive Dressing

2/3 cup olive tapenade or well chopped olives
1 garlic clove, grated
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
dried oregano
salt and pepper

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