Entrée

Appetizer, Entrée, Summer, Side, Salad, Gluten Free

ARUGULA CAPRESE SALAD WITH KALE PESTO

Sara Forte · June 26, 2013

"I had that feeing you get - there is no word for this feeling - when you are simultaneously happy and sad and angry and grateful and accepting and appaled and every other possible emotion, all smashed together and amplified. Why is there no word for this feeling?" -Cheryl Strayed, Tiny Beautiful Things

The ocean does this for me, I love it and hate it and need it; so I was happy to find myself there, feeling my proverbial currents, with the person who understands me best. We took this salad and a few other snacks to our favorite picnic spot. I've talked about it here, multiple times, but when I am feeling frazzeled and a bit out of control, I need to look out at the huge expanse of ocean and box up my worry in the face of perspective. The unrest is powerless against that dark blue horizon. Maybe more later. Maybe not. Had a few sharp comments around here lately which makes me want to write less. I keep thinking about Kelsey's post about how with blogs, you only get part of the story, not the full picture, but through inviting people into part of the picture, they take liberties to critque your "pride" or "perfect life." Let's just keep in mind that for anyone, blog author or not, you're only getting glimpses into the tangled and complicated workings of hearts. Practice grace.

I'm teaching a class this afternoon - talking about eating real food, my book, and serving a few appetizers. I prepped a few things yesterday and wanted to quickly share this salad with you. It's an adaptation of one of the recipes in our cookbook. I do love the printed photo with large, stacked beefsteak tomatoes. I typically don't love tomatoes, but I will eat a ripe summer tomato from our local farm when they're ready. Exceptions to every rule, even the self imposed ones. The presentation in the book makes a gorgeous starter for a dinner party, but I needed something I could plate easily for 20 people. This preparation makes the salad more portable, adds even more greens to the picture, and makes it perfect for family style summer meals. Hope you have fun plans for the weekend and some of it involves eating outside with good company. THE best.

ARUGULA CAPRESE SALAD WITH KALE PESTO // Serves 6

Adapted from The Sprouted Kitchen Cookbook

This will make more kale pesto than you'll need to dress this salad. It is excellent on eggs, as a sandwich spread, an alternative to pizza sauce, tossed in with some noodles or as a dip. Baby tomatoes are up at the farmers market, I love the sweet 100's, but any ripe baby tomato is just fine here.

1 small bunch Tuscan/lacinato kale
2 cloves garlic
1/2 cup lightly toasted walnuts
handful fresh basil leaves
1/3 cup fresh grated parmesan cheese
pinch of red pepper flakes
juice of one lemon
3 Tbsp. water
sea salt and pepper
1/3 cup extra virgin olive oil
3/4 lb. baby tomatoes
8 oz. small mozzarella balls (bocconcini or pearline)
3 cups baby arugula
flaked sea salt, optional

For the kale pesto, bring a large pot of salted water to a boil. Cut the tough stems from the kale and roughly chop the leaves. Blanch the kale leaves for about 30 seconds, transfer to a strainer and run cold water over them to stop the cooking. Once the kale is cool, squeeze out the excess moisture. This should yield about 1 1/2 cups blanched kale.

In a food processor, combine the garlic, walnuts and pulse to chop. Add the kale, basil, parmesan, red pepper flakes, water, lemon juice, 1/2 tsp. each salt and pepper and pulse to combine. Turn the processor on and drizzle in the olive oil until you get the consistency you like. Thin with a bit more lemon juice and a splash of water for a more dressing-like consistency. Taste and adjust as needed.

Slice the baby tomatoes and mozzarella balls in half and collect them in a large mixing bowl. Add a few spoonfuls of the kale pesto and toss gently to coat, adding desired amount of dressing. Toss in your arugula, add a pinch of flaky sea salt and serve.

Make ahead tip: The tomatoes and mozzarella can be dressed hours in advance and kept covered in the fridge, I actually recommend that they marinate in the pesto for better flavor. Just leave the mix at room temperature for awhile so the pesto dressing will distribute easily. Add arugula just before serving.

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Appetizer, Entrée, Fall, Spring, Summer

VEGGIE NAAN'WICH WITH FETA CHICKPEA MASH

Sara Forte · June 19, 2013

I worked at a deli for a short season during college. I suppose it was my first job making food for people, though I'd had a number of other jobs prior. I would go between classes and on the weekends, I liked people and the hustle of the lunch hour, and how hard could it be to whip together a sandwich? The deli was known for having these perfectly soft baguettes for sandwiches, a few of the specials were made on sliced bread, but those baguettes were why people came in. None of the sandwiches were particularly ecentric or creative, but the simple art of a good sandwich is getting the ratio of fillings correct. Here in also lies personal preference. I like lots of mustard or sauce, if there is mayo, I don't really want to see it, but I can appreciate it's moisture contribution. The owner of the deli taught me to take the rib out of the lettuce so the lettuce layer is even and consistent, and also that more filling is not always better. I agree with that. You've got to be able to get your mouth around it without a gigantic mess, especially since a number of sandwich eaters are on the go or sitting on a bench. I don't remember a lot of details about that job, or what exactly I took from it, but getting your sandwich just right is like how someone takes their coffee. Little tweaks but usually you know what you like.

This is a recent veggie sandwich that pushes beyond the sprouts, avocado, lettuce, tomato limits. It folds over like a taco, but we're going to call it a sandwich anyway. I would consider it pretty simple, especially if you opt to purchase the naan instead of make your own. There is a creamy component, almost like a rustic hummus of sorts, a crunchy, raw vegetable, a hint of acid from the onions and the bits of feta that are bold enough to make the whole naan'wich a real treat. It's tough to give exact amounts here, but the fun of a sandwich is to make it as you wish. Hugh likes his with extra sriracha, I like easy onions, triple greens. Here's to a little something different for lunch either way.

VEGGIE NAAN'WICH WITH FETA CHICKPEA MASH // makes 4 sammys with a few extra naan

The chickpea mixture could be made in advance and kept covered in the fridge. If you need a GF option, I would stuff these items in a charred brown rice tortilla and just fold it in half.

// Naan //

Naan recipe adapted from Indian Simmer

2 cups white whole wheat flour
1/2 tsp. ground cumin
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
2 cloves garlic, finely minced
ghee or coconut oil

Mix all the dry ingredients together and make a well in the center.

Mix milk and yogurt together and pour half of it into the well and slowly combine it together.

Add the remaining liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft and tender.If dough sticks to your hand, use little bit of oil.

Cover with damp cloth and let it sit in a warm place for at least 2 hours.

Preheat a heavy bottomed, seasoned skillet or cast iron. Add a slick of ghee or coconut oil. Flour your work surface and knead the dough a few times, working in the minced garlic. Divide the dough into 6 to 8 pieces depending how large you'd like your sandwiches. Roll them out into a thin, oblong shape. Brush one side with water and add it to the pan, damp side down. Cook for about one minute until it browns, flip and cook the other side for another couple minutes. Brush the warm bread with a thin layer of ghee or coconut oil and a pinch of salt. Repeat with remaining dough. Keep covered with a dish cloth until ready to prepare the sandwiches.

2 cups cooked chickpeas
giant handful of chopped cilantro
3 tablespoons tahini paste
zest and juice of one small lemon
pinch of red pepper flakes
1/2 cup crumbled sheep's milk feta
2 tablespoons extra virgin olive oil
fresh ground pepper

1 small red onion, very thinly sliced
1 tablespoon red wine vinegar
2 carrots, thinly peeled with a peeler
3 cups sprouts of greens of choice
extra virgin olive oil
sriracha for spice, if needed

Rinse and drain the chickpeas. In a food processor, give the beans and cilantro a few quick pulses -just to rough them up, you don't want a paste. I'm talking like 2 to 3 pulses. Transfer to a mixing bowl and add the tahini, lemon juice and zest, pinch of red pepper flakes, feta, olive oil and lots of fresh ground pepper. Smash to blend. Add a tiny splash of water if needed.

Combine the onion and vinegar in a bowl with a pinch of salt and toss with your fingers to coat just to soften them a bit. Set up your assembly with the carrot ribbons, vinegared onions and greens. Make each sandwich with a hearty swipe of the chickpea mash, a generous layer of onions, carrots, greens. Drizzle the vegetables with a bit of olive oil and your hot sauce on the side as needed.

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Entrée, Gluten Free, Spring, Summer

SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE

Sara Forte · May 28, 2013

A bit late to the party (as I often am with these things), I'm finally reading Cheryl Strayed's Tiny Beautiful Things. It is a collection of some of her letters and responses as a then-anonymous advice columnist. This won't be the last you'll hear me mention it - I'm in love with how she writes. So frank and forward but not the least bit insensitive. Hugh refers to it as a self-help book because he sees me passionately underlining particular lines. It is not a self-help book, but somehow you feel empowered and encouraged after some of the entries, which I suppose is helping oneself. There is this one entry where she is responding to a young, struggling writer. She talks about overriding limitiations by simply producing. You must continue to work. "You will feel insecure... How much power you give those feelings is entirely up to you." I am not at home pecking away at the next great work of fiction, but giving power to feelings of insecurity, is something anyone who does anything even the least bit challenging can relate to. I think what I love about these stories, is even though none of them are mine, they make me think. My other favorite, "There is no why. You don't have a right to the cards you believe you should have been dealt. You have an obligation to play the hell out of the ones you're holding." Seriously! So good. Between not giving power to insecurity and playing your own cards, I'm repeating these lines to every friend I've been talking to lately about troubleshooting life. We're all hurting and struggling and experiencing joy and intimacy and tenderness in the scope of our days - sharing our stories makes the whole of it pretty incredible.

So this salmon. That deep, rich, ruby color is Copper River Sockeye. Wild-caught Alaskan salmon is considered one of your "best choices" as far as sustainable fish from the Marine Stewardship Council. It actually has a season which runs late spring through summer, depending on the species in particular. I've been holding onto a few salmon recipes waiting for the good stuff. I'm intrigued to try slow roasting a large filet for a dinner party and would like to do some blackened in a taco. It's rich as far as fish goes, and I know salmon isn't for everyone, but if you can get your hands on some fresh stuff this time of year, you may be persuaded. I put some chunks on a skewer and drenched it in a cool cucumber sauce. Next time I think I'll add more veggies, maybe some onion and bell pepper, to stretch them even further. I know there are only a couple salmon recipes in the archives here, so I hope this adds an idea to your healthy/easy week night dinner repetoire.

SALMON SKEWERS WITH CUCUMBER YOGURT SAUCE // Serves 4

I served these with a bit of quinoa that I mixed with a splash of oil, vinegar, a few chopped scallions and a basic green salad. Didn't feel a recipe was needed for those. Some rice would be nice, or even some warm toasty pita. For the sake of time, I put these under the broiler. They would be excellent on the grill, but I would just suggest using one of those top grates and oil it well as fish seems to stick to the BBQ annoyingly easily.

I am still getting Meyer lemons from my mom's tree. If you can find them, use them here. The pith is much more pleasant to eat and they are sweeter in general. Add more vegetables or change them up according to your taste.

8 skewers
1 1/2 lbs. Wild Alaskan Salmon, skinned and deboned
2 zucchini
2 lemons, sliced very thin and seeded

2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. maple syrup
1/2 tsp. sea salt
1/4 tsp. paprika
1/2 tsp. Italian seasoning
1/4 - 1/2 tsp. red pepper flakes

// yogurt sauce //
2 garlic cloves
1/2 tsp. each salt and pepper
1/2 of a large english cucumber, roughly chopped (about 1 1/2 cups)
zest of one lemon
3 Tbsp. fresh dill
2 Tbsp. fresh mint leaves
1 cup full fat greek yogurt

Preheat your grill or broiler. Soak the skewers in water if using wooden/bamboo ones. Prepare a parchment lined baking sheet.

Cut the salmon into 2'' chunks, you want them similar in size to cook evenly. Slice the zucchini into thin coins. Layer your skewers with a piece of salmon, a slice of lemon (folded in half), and a chunk of zucchini. Repeat three times, depending on the size of your skewers, and lay them on the baking sheet. Repeat the process with remaining ingredients.

In a small bowl, mix the oil, lemon juice, maple, salt, paprika, Italian herbs and red pepper flakes. Give it a little mix and brush the oil mixture liberally onto all sides of the skewered goodies. Move a rack to the upper third of the oven and broil the skewers on the sheet for about 8 minutes until the edges just begin to brown and the salmon feels barely firm. Salmon is best under opposed to overdone, so keep an eye.

To prepare the sauce, whirl the garlic in a food processor. Add the salt, pepper, cucumber, zest and give it a few pulses to chop. Add the dill, mint and yogurt and give a few more pulses to combine. The texture should be a bit chunky. Transfer to a small bowl and serve along with the skewers and grain of choice.

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