ROASTED TOMATO + CORN SALAD

Every now and then I do a cooking class or cook for small dinner parties and a version of this salad has happened a handful of times lately. It's not so much that it's a life changing combination of ingredients, as it is an example of how I build a green salad in general. A friend called it "my spiritual gift" so I suppose I may be in the field I was made to be in. I start with greens, often mixing lettuces for monochromatic shades of green (kale and romaine, arugula and butter lettuce etc.). I add another fresh, seasonal vegetable (here, shaved fennel), something sweet (here, both corn and roasted tomatoes), crunch and fat (nuts and cheese). I also keep color and texture in mind, using my mandoline frequently for raw vegetables because a huge chunk of carrot throws off the loveliness and ease in eating a green salad. Dressings are a wild card but this is where I can tie things together. Maybe it only needs oil and vinegar and salt if there is plenty going on or kale slaws can handle something extra lemony. I like heat with corn and tomatoes so I threw a jalapeno into an otherwise basic vinaigrette below. I add a sprinkle of parmesan for depth of flavor and to thicken it up a bit but it by no means tastes super Italian. Perhaps this all makes more sense in my head than written but I feel like once you have a general proportion you like, you can make a great salad with whatever is in your fridge. Sometimes it's helpful to start with a recipe, so tweak the one below however you'd like.  

ROASTED TOMATO + CORN SALAD // Serves 4

I understand roasting the tomatoes takes some time, but I do a double batch in advance and have them on hand for both salads and eggs. You could substitute ripe peaches or nectarines here, as they can stand in for your tender and sweet element (I also love this salad from the archives while we're talking nectarines). I have been really into pine nuts lately but am bummed they have become so pricey. You could sub in almonds or walnuts here. 

1 pint baby tomatoes
2 tsp. extra virgin olive oil
pinch of salt and fresh ground pepper
1 head of butter lettuce
1 small fennel bulb, shaved thin
1 ear of corn, grilled and cooled
1/3 cup toasted pine nuts
4 ounces sheeps feta cheese

// jalapeno dressing //

1 jalapeno
handful of cilantro
1 clove garlic
1 tsp. honey
1 Tbsp. grated parmesan cheese
2 Tbsp. white wine vinegar
juice of half a small lemon
1/3 cup extra virgin olive oil
 

Preheat the oven to 350' and line a baking sheet with parchment. Halve the tomatoes and toss them in the olive oil, salt and pepper. If they aren't good ones, you know the type, I'll sprinkle a bit of sugar. Spread them on the baking sheet cut side up and roast for 20-25 minutes until dried on the edges. Remove to cool completely. They will dry up more as they rest. 
Blend all dressing ingredients together and set aside. The dressing can be made up to a week in advance. The remaining salad ingredients are written prepped, so from this point, you just need to dress and assemble. Because butter lettuce leaves are larger, this salad plates best with the lettuce and fennel being dressed, and then the tomatoes, corn, pine nuts and feta cheese sprinkled on top of each portion. This prevents all the heavier goodies from falling to the bottom.

ROASTED VEGETABLE + QUINOA BOWL

Roasted Vegitables & Quinoa Bowl . Sprouted Kitchen

The past few months I have been working as a personal chef for a couple who work long days and want their fridge full of healthy meals to come home to. It's a pretty great situation seeing as I get to do what I enjoy, can stay in my gym clothes, and it's flexible hours with Curran. I don't necessarily come home wanting to cook for my own family, but such is life. The wife was asking for me to leave some of the recipes of the foods I've been making them and I still haven't responded because I don't, um, have recipes to leave. I'm not one for rules, with practice, cooking has become an intuition sort of deal, and I think that's only because I understand the basic principle and can go off on my own from there. Anyway, I've been making big batches of roasted vegetables for them and realize that while it's not always a recipe, understanding a few things about doing them well, is helpful. A few tips I've learned only by doing them wrong a lot of times:

* They need a generous coat of oil. Vegetables are mostly water, and a generous coat of oil creates a barrier between the heat and their water, allowing them to retain the natural moisture as opposed to it cooking off and the vegetables just getting dry. It also dresses them at the end, so while you don't want them sitting in a big pool of it, you should see the oil coating everything.

* You want to use vegetables with a similar cooking time, and cut their size appropriately. For example, here, I know delicata will get soft before the fennel, so I cut the delicata on the large side and the fennel on the thin side so their cooking times balance. Make sense? Autumn vegetables usually need a little more time than summer so if you are cooking seasonal things, your timing should work out. Summer items like zucchini, peppers, eggplant have more water and less natural sugar in them so I find they roast in about half the time. 

* A large, rimmed baking tray is key. Oil and season on the tray and just toss with your hands there for one less dirty dish. A thin lip lets the moisture escape so you get a good crust. 

* Out of the oven, let them sit for a few minutes. Don't smoosh them all in a bowl so fast as they will steam each other and get moosh (technical term). Give them space to breathe before putting them on a serving platter. When I cook for work or make roasted vegetables in advance, I let them cool completely before packing them up for the fridge. 

* Salt enough. Not too much. I can't tell you how much, that's a personal taste deal. But don't get stingy, I'll say that much. 

* The other spices are up to you. I generally throw in something spicy, dried herbs and fresh herbs after baking. But you can be generous with these as well. I love za'atar on carrots, cayenne and maple on sweet potatoes, cumin and cinnamon on squashes, and lemon pepper and Italian herbs on zucchini. I like a little soy sauce or maple syrup on occasion but this adds moisture to the pan so only use a teensy bit to avoid steaming. 

Anyway. I am no master, but a trial-and-error, learn by doing sort of thing has left me with the above constants in my vegetable roasting experience. Feel free to share your tips or favorite spices in the comments, I love to have new ideas. 

Roasted Vegitables & Quinoa Bowl . Sprouted Kitchen

ROASTED VEGETABLE + QUINOA BOWL // Serves 6

• 1 medium fennel bulb
• 1 small onion, red or yellow
• 4 carrots, cleaned
• 2 small delicata squash
• 1/2 lb. brussels sprouts
• 3 Tbsp. extra virgin olive oil (I used a chile infused one for a bit of spice)
• 3/4 tsp. sea salt
• fresh ground pepper
• 2 tsp. everyday seasoning or Italian herb blend
• pinch of cayenne 

• 1 cup quinoa, rinsed and drained
• 1 3/4 cup vegetable broth
• few big handfuls of baby kale
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. red wine vinegar
• 1/3 cup toasted pine nuts
• 1/2 cup crumbled feta cheese, to taste
• microgreens, for garnish

Roasted Vegitables & Quinoa Bowl . Sprouted Kitchen

Preheat the oven to 400'. Prepare all your vegetables and collect them on a large baking tray. Halve the fennel and slice it into wedges. Peel the onion, cut off the ends, and slice it into thin wedges, cut the end off the carrots and slice 1" pieces on a diagonal. Scoop the seeds from the squash and slice it into thick half moons. Halve large brussels and leave the small ones whole. Drizzle the olive oil, salt, a few pinches of pepper, everyday seasoning and cayenne. Toss to coat well and spread in a single layer on a baking sheet. Dividing into two sheets if it looks over crowded. Bake in the upper third of the oven for twenty minutes. Turn the heat up to 425' and cook another 20 minutes or until the edges of the vegetables are browned and crisp. 

While the vegetables roast, cook the quinoa. Put the quinoa and broth in a pot. Bring it up to a gentle boil, down to a simmer, cover and cook for 15 minutes. Fluff with a fork, add a few handfuls of baby kale and leave the lid ajar so it cools. This will barely wilt the kale so its not quite so raw. Once it is room temperature, drizzle in the olive oil, red wine vinegar and a hearty pinch of salt and pepper and toss to coat. Transfer to your serving bowl. Top with the roasted vegetables, pine nuts, feta cheese and microgreens.

Serve warm or at room temperature.

AVOCADO SANDWICH WITH GREEN HARISSA

Avacado Sandwich with Green Harissa . Sprouted Kitchen

"For whatever it's worth: It's never too late to be whoever you want to be. I hope you live a life you're proud of, and if you find that you're not, I hope you have the strength to start over."

- Eric Roth, Benjamin Button (a story by F. Scott Fitzgerald)

I've been writing emails with one of my longest-time friends about the hamster wheel of worry and fear and how it can hold us in its grip. Her being a new mom, myself about to be one, and the fresh batch of angst that comes along with a little life dependent on you and doing things "right."

I love this quote, T, made me think of you. May we be women of confidence and faith - that we fearlessly enjoy the ride relieved we don't control the universe. xo

Avacado Sandwich with Green Harissa . Sprouted Kitchen

AVOCADO SANDWICH WITH GREEN HARISSA // Makes 2

Green Harissa recipe adapted from Ashley Rodriguez for Food + Wine

Hugh isn't huge into mint, so while Ashley calls for 1 cup each mint and cilantro, I cut the mint yield with half parsley and it worked great. Not too minty while still offering some of it's fresh flavor. Seed the jalepenos depending on your heat tolerance - I took out about half the seeds and thought this had the perfect amount of spice. Click on the link for her original recipe where she tosses it with noodles, shrimp and feta. Sounds great.

I went for a straight harissa spread, while we mixed Hugh's with 2:1 harissa to organic mayo ratio and it was delicious. Possibly preferred. If you are one for high-quality mayo, creamy greek yogurt or even a dairy-free cream cheese, the harissa is perfect for a sammy when it has this creamy factor going on as well. Add roasted chicken, quick seared tofu, a fried egg...really you could expand from here a million ways. 

• /green harissa/
• 1 clove garlic
• 1 cup cilantro
• 1/2 cup mint leaves
• 1/2 cup parsley
• 2 jalepenos, stemmed and seeded to your heat preference
• juice of one lemon
• 1/2 tsp. each cumin, ground fennel seed, sea salt
• 1/2 cup extra virgin olive oil

• 2 whole grain rolls or 4 pieces bread of choice
• 1 large, ripe avocado
• 2 leaves romaine lettuce
• 1 small bulb fennel, sliced super thin

Avacado Sandwich with Green Harissa . Sprouted Kitchen

In a food processor, add the garlic, cilantro, mint, parsley, jalepenos, lemon juice, cumin, fennel, salt and pulse to combine. With the motor going, drizzle in the olive oil until blended but still a little rough. Transfer to a container and set aside. 

Toast your bread. Mash up the avocado with a pinch of salt. Spread a few spoonfuls of harissa on one side of the bread and mash half the avocado into the other side of the bread. Layer a piece of romaine and a handful of thin sliced fennel and close up your sammy to enjoy or pack for an adventure. 

Avacado Sandwich with Green Harissa . Sprouted Kitchen