PEAR + BUCKWHEAT PANCAKES

I am gone for one blog post and Hugh goes and raises the bar. Videos and romantic coffee bean pictures... I can't top that, but these pancakes are just lovely.

This past week, we spent some time in Mammoth with some good friends. We don't get to the snow often, but I love the change of scenery. It felt refreshing to freeze for a couple days (but that's not to say that I didn't do my fair share of complaining while the sharp winds and snow hit my face, of course).

I've been snowboarding a good ten years or so, but I can't really say that I go flying down the slopes like a seasoned pro. It has nothing to do with skill, mind you, I totally get the technique, but cautiousness is a personality trait I can't seem to grow out of. I wish I had taken a big spill, just so I could see for myself that, yes, I'll actually survive. This antecdote parellels to other news going on in life - a risk of sorts - but I am saving that for next week :) For some reason, that news just doesn't pair well with pancakes. Speaking of, these are excellent. I have browsed, and am now closely studying Kim Boyce's Good to the Grain , as it is a stunning and inspiring cookbook. I only slightly altered these pancakes by adding some spices and swapping in buttermilk. The pear flavor here is pretty gentle, so make sure you use ripe and fragrant ones. I am an eggs-for-breakfast girl, but my cute barista has requested something on the sweeter side, and I'm not one to contest a whole grain pear pancake.

Enjoy your weekend!

PEAR + BUCKWHEAT PANCAKES // Makes 12

Adapted from Good to the Grain by Kim Boyce

1 Cup Buckwheat Flour

1/2 Cup Whole Wheat Pastry Flour

1/2 Cup Unbleached All Purpose Flour

3 Tbsp. Turbinado Sugar

2 tsp. Baking Powder

1/2 tsp. Baking Spice Blend*

3/4 tsp. Sea Salt

2 Tbsp. Unsalted Butter, melted and cooled slightly

1 Cup Buttermilk

1/2 Cup Milk

1 Large Egg

2 Firm Pears (I used Bosc and Comice)

1/2 Cup Honey

2 oz. (1/2 stick) Unsalted Butter

* I have a baking spice blend from Penzey's that has some anise in it that I thought was great here - you could use a bit of cardamom, nutmeg or cinnamon as an alternative. Boyce doesn't mention any spice at all - so up to you.

1. Sift all of the dry ingredients together in a large bowl, making sure everything is evenly distributed.

2. In another bowl, whisk together the egg, buttermilk/milk, and butter until combined. If you don't have buttermilk, all milk will be just fine.

3. Peel the pears, and grate them in the large holes of a box grater. Add the pears and their juices to the buttermilk mixture.

4. Gently add the wet ingredients into the dry and stir 'til just combined. It should be fairly thick - Boyce recommends letting it sit for a little while, or overnight in the fridge. If you let it rest, you will need to thin it out with milk, 1 Tbsp. at a time. Adjust to your pancake thickness preference.

5. Melt the honey and 2oz. of butter together, and keep warm to pour over the pancakes later.

6. Heat a cast iron pan, or griddle over medium heat. Add batter in 1/4 cup mounds to the pan, once the tops start to bubble, check that the bottoms are golden brown and flip to the other side. Cook about 5 minutes total.

7. Wipe the pan between batches, and rub a little butter in between.

Serve the pancakes hot from the skillet, with a splash of honey butter on top.

SAUTEED BELUGA LENTILS + BUTTERNUT SQUASH

I cooked for a dinner party earlier this week in celebration of a special birthday. When I say "I" cooked, I really mean "we." Hugh came along and was a giant help. I can be quick, but four hands are more efficient than two. It was a group of twenty new friends, all strewn down the sides of a long table, drinking wine and sharing cheese plates. Nellie came up with all sorts of amazing little of details, from the paper bag menu cards to wrapping the homemade ice cream sandwiches in individual packages of parchment and baker's twine. Remember when I told you things like this were my dream? I love feeding people, and long tables, and laughing, and stringing lights, and grateful hearts. That's got to be my favorite part, making other people happy.

At the party, hosts being vegetarian, I served a version of this alongside some creamy polenta and a crisp butter lettuce, apple and arugula salad. Since I started cooking with beluga lentils, I haven't been able to use any other variety. They are just so stunning in color, and have more tooth to them than your average brown or red lentil. It worked, and I'm pretty sure the meat eaters didn't leave hungry either. Except for the one guy who took full advantage of the "one night off" his diet by finishing his meal with an entire stick of butter. I won't take that personally.

SAUTEED BELUGA LENTILS + BUTTERNUT SQUASH // Serves 4

This is one of those recipes that is to taste on a lot of things. You could adjust the garlic if you prefer, more herbs if you want the greenery, more curry if you like it spicy. However, note that the curry should not be an overpowering flavor here, it's intended to be a compliment. Any squash would work, maybe even a pumpkin. You follow me?

4 Cups Cubed Butternut Squash

2 Tbsp. Olive Oil

1/2 Tbsp. Curry Powder

1/2 Tbsp. Oregano

1 Tbsp. Muscavado/Natural Brown Sugar

Salt/Pepper

2 Cups Cooked Beluga Lentils, drained

2 Tbsp. Minced Garlic

2 tbsp. Olive Oil

1/2 Cup Chopped Basil

1/3 Cup Chopped Parsley

2 Tbsp. Apple Cider Vinegar

1 tsp. Dijon Mustard

1 Small Red Onion, Diced

Grated Manchego Cheese

Oven to 450'

1. On a baking tray, spread out the squash, add the olive oil, oregano, curry powder and salt and pepper. Use your hands and toss everything around until the spices are coating the squash evenly. Spread them out in a single layer, with as much space between possible. Roast in the upper third of the oven for 20-35 minutes. (The time differs based on water content of squash, size of cubes etc. Just watch them until the edges are brown and crispy).

2. While the squash are cooking, put the 2 Tbsp. olive oil and minced garlic in a pan over medium heat. Shake it around a few times, and allow the garlic pieces to crisp up a bit in the oil. Add the lentils and saute to cover them in oil. Continue to stir intermittently for about 10 minutes to warm through. Turn off the flame, but leave them in the warm pan until the squash is done.

3. Remove squash from oven and set aside, put the lentils in a bowl and add the red onion, apple cider vinegar, dijon and half of the herbs, stir. Add the squash chunks on top, the rest of the herbs, desired amount of grated manchego cheese and a grate of fresh ground pepper.

LEMON KALE SALAD + SEARED SALMON

People who care about food, have a philosophy about what they eat and why they eat it. Some are vegetarians for animal reasons, or vegan because of health purposes, you may not eat gluten because of an allergy, or some stay away from it as part of an anti-inflammatory diet. No red meat, no foods with a face, just fish... there are so many ways you could qualify your eating habits. While eating a gigantic bowl of this salad, I was reminded of why I try to eat well as often as possible. You feel so much better. I don't want to get into a discussion of the right and wrong of what to eat, because I don't feel it's a black and white issue. You have to respect yourself and those you're feeding, and believe that what you are putting inside, does matter, and then make your own decisions. All I can say is that for myself, I find a big bowl of raw kale salad, a subtle reminder of how good it feels to put healthy things in our bodies.

I know it's a bit early in the season to be singing the praises of kale, but this salad is my current obsession. If you are familiar with this hearty green, the thought of eating it raw sounds a bit daunting. It is tough, and somewhat bitter. I don't often cook with it because it tastes so earthy, and now I am eating it raw, by the bowlful. You toss it with this light tangy dressing, while it's speckled with bits of grainy bread crumbs and salty parmesan and it's amazing how something so simple and good for you, can taste this great too. The salmon here is not meant to have any strong flavors, as the kale salad adds enough zip for both components. You could easily serve the salad with some roasted chicken, marinated tofu or with the ever-so-versatile poached egg as well.

LEMON KALE SALAD + SEARED SALMON // Serves 2

The kale salad recipe is adapted from Dr. Weil/True Food Kitchen. Make a little extra if you like leftovers, the kale stands up to the dressing really well, so you can keep it lightly dressed in the fridge and it only gets better. This will likely make more dressing than you need, but better to be prepared.

4 Cups Kale (lacinato or cavolo nero best), rinsed and dried

1/3 Cup Fresh, Whole Grain Breadcrumbs

1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese

Red Pepper Flakes to taste

2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets

1 Tbsp. Dried Basil

1 tsp. Garlic Salt

Ground Pepper

1/2 Cup White Wine

// Dressing //

1/3 Cup Extra Virgin Olive Oil

1/3 Cup Fresh Lemon Juice

2 Cloves Garlic

Pinch of Salt/Ground Pepper

1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put them all in a bowl.

2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.

3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.

4. Add the breadcrumbs, grated parmesan, a bit more dressing and give the salad another toss to combine. Serve each plate with a hefty portion of kale, and a piece of salmon.