TAHINI GLAZED CAULIFLOWER

Sara Forte · September 29, 2020

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!

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Entrée, Feeding Babies, Gluten Free, Salad, Side

FOOD FOR NEW PARENTS : CRUNCHY LUNCHY LENTILS

Sara Forte · September 14, 2020

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

—

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

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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YOSEMITE + AUTOCAMP VISIT

Sara Forte · August 31, 2020

We planned this trip pre-pandemic. It got rescheduled three times and by the time we were actually going, I didn’t think the four of us needed any more time with each other. The kids had been extra bickery and Cleo had been a bit of a loose cannon and Hugh and I, who run a tight web of work/love/family life all together, all the time, had been feeling like all the margin and space had been sucked out of that web since March. But I also needed out. I needed new. Turns out we all did, and we liked each other more, in a different space. That’s the take away - GET OUT!

Here we all are in our first trip together to Yosemite National Park. We stayed at Autocamp - a charming airstream resort of trailers about 45 minutes from the parks entrance. Yes, I did get a trade discount, no, this is not sponsored but I wish it was because I want to go back already. The kids LOVED it. It was perfect for their age and I appreciated the detail that no cars were allowed inside the camp area so they could run free and I didn’t need to worry about that. They were convinced we’d see climbers working their way up the face of El Cap (thank you, Free Solo on Netflix) and I was ready for some scenery that was not within the 15 mile radius of our home. I’ve lived in California my whole life and this was my first visit to Yosemite. Hitting the road and landing somewhere so magical was really something. Sure, there were still meltdowns and miscommunications but it felt like a real break from our day to day. It was obviously breathtaking (these photos!!) but also the shake up that we all needed.

I shared some photos on instagram of Autocamp, the Airstream trailer glamping place we stayed and many of you asked for a review, so I’ll log a few thoughts here for reference. We have tent camped and car camped but found it immeasurably easier to drive up to an equipped trailer with a pool on the property and mini kitchen set-up. I know this convenience comes at an expense, and especially with young kids (mine 4.5 and 6 at the time), I would absolutely pay for this again so long as I am able. It cut the prep and clean up significantly. We stayed in one of the Accessible Suites which had a nice porch area and more space inside for all four of us. When we go back, would be fun to sync up with a few families and book trailers together. The airstream trailers looked great too, and by the looks of the layout, I would suggest to get one that is up the hill from the lobby, not down. There just seemed to be a little more space and a nicer view from some.

It is located in Midpines, where there is not much going on. Do not go without a Yosemite park pass. I mean there is a bus/shuttle but especially with the kids and gear for the day, having the car was important. Food options and markets in Midpines are limited, so if you go planning to do take-out, know that there truly isn’t much and what is there, isn’t great. We didn’t have a pass into the park the first day, and thought we’d find hikes in the area and didn’t find much. We took a drive into Bass Lake, about an hour away, and spent some time at the pool. The drive into the park is beautiful and we didn’t mind it. Listened to this audio book and loved it.

You all also asked for my food plan, so you could have easy ideas. I cook all the time, I did not feel obligated to woo my family with impressive camp cuisine. We kept things simple. I’ll link to some of these recipes, but know many come from SK Cooking Club, where recipes and bundles can be purchased a la carte if you are not a monthly subscriber. If anything, I just hope it gives you ideas. Snackies we usually buy from Thrive Market.

Coffee + Creamer
Dry Pancake Mix (recipe below)
Eggs
Chicken Sausages
Plain yogurt
Granola
Berries

Sandwich things: pesto, turkey, cheese, almond butter, jam
String Cheese
Chips/Crackers (Siete (ranch!) and Simple Mills are favorites!)
Bars
Trail Mix
Fruit + Pre-cut Veggies

Baked Sweet Potatoes with Veggie Chili + avocado
Hot Dogs (it is camping after all) and Salad (brought dressing from home)
Campground Fajita Bowls (most prepped in advance and reheated)

Tequila + Topo Chico + Lime
Red Wine
Chocolate Covered Things

OATY PANCAKE MIX

Makes 18 pancakes

There are easy dietary swaps here for those that need them. No gluten? Use a gluten-free all-purpose flour like Bob’s Red Mill or Cup for Cup. No dairy? Use almond milk with a small squeeze of lemon juice and coconut oil as replacements. No eggs? They won’t have as much lift, but a small, mashed, overripe banana will help them hold.
This makes a lot of pancakes. Leftovers pack well in lunchboxes with a swipe of nut or seed butter, or the dry and wet mixes can be easily halved, so this can cover you for two mornings.

For the wet ingredients

2 eggs
1 1/2 cups of buttermilk or non-dairy milk of choice
2 Tbsp. of melted butter or oil - plus more for cooking

yogurt (for serving)
maple syrup (for serving)
mixed berry (for serving)

For the dry mix

1 1/2 cups of unbleached all purpose flour
1/2 cup of quick-cooking oats
3 Tbsp. of ground flaxmeal or bran
1 Tbsp. of chia seeds (optional)
4 Tbsp. of cane sugar
1 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of ground cinnamon
pinch of grated nutmeg (optional)
1/2 tsp. of sea salt

Directions

In a large bowl, whisk together all of the dry ingredients until well combined. Store in a jar or an airtight container until ready to use.

When ready to use

In a mixing bowl, really whip up your eggs. We want a lot of air up in there to get them fluffy. Add the buttermilk or alternative, oil or butter, and continue to whisk to combine. Add all of the dry mix (if you're halving things, use half the wet ingredients as well) and fold them in just until just combined. Do not overmix! Want to stir in chocolate chips or blueberries? Now is the time.

Heat your oil or butter in a skillet over medium heat. Cook your pancakes about 2 minutes per side. We serve ours with plain yogurt, berries and a sprinkle or granola for texture!