GOLDEN FENNEL KALE CHOP

Salad lady. There are a handful of dinners we have coming up and lo and behold, my assignment is consistent. We often do a quicky weeknight warm kale salad with a roasted squash, pom seed, pepita combo, so I was going for something different here. Light but not lacking, something that would welcome leftover chicken or steak for Hugh and a couple fried eggs for me. A base salad if you will? It is perfectly crunchy to go along with the warmer, richer foods that are more common this time of year. I like raw shaved fennel personally, but Hugh said it feels like eating shoelaces, so I roasted the bits this time. Fennel has some natural sweetness that comes out in a quick roast and he's right, they are a little nicer to eat this way. I made a few notes below in the recipe but if you're bringing green salad to your holiday table, this one is worth considering. 

GOLDEN FENNEL KALE CHOP // Serves 4

Some of you will see an anchovy written in the dressing and think 'gross' but I promise you it is just a teensy bit of 'hm that's interesting and salty nice' that makes the whole salad special. It does not taste like fish. I use the ones from Trader Joes and use 1 large filet, which is about a tsp. worth. If you are completely averse or do not eat fish, a tsp. of capers will be a nice substitute. The dressing can be made in advance, mind as well double it if you like having dressing on hand (which is key if you appreciate meal prep). As per comments, it's pretty simple, so if you like a bolder dressing, add an extra anchovy and perhaps a dollop of mayo to emulsify. The fennel may be roasted a day in advance too, and otherwise, everything comes together quite quickly.

1 large or 2 small fennel bulbs
extra virgin olive oil
sea salt and pepper
1 bunch of lacinato kale, stemmed and chopped
1/2 cup cooked garbanzo beans
1/3 cup golden raisins
1/3 cup fresh grated parmesan cheese
1/3 cup toasted pinenuts

herby lemony vinaigrette

1 garlic clove
1 anchovy filet
1 tsp. dijon mustard
1 tsp. honey or agave
handful of fresh parsley
few basil leaves
juice of one lemon
1/2 tsp. sea salt, to taste
pinch of red pepper flakes
1/2 cup extra virgin olive oil

Preheat the oven to 375' and line a small baking tray with parchment. Trim and core the fennel and chop it into 1/2" pieces. Add a drizzle of oil and sprinkle of salt and pepper to season and toss to coat. Roast for 20 minutes and set aside to cool completely. 
While the fennel roasts, make your dressing. Blitz all ingredients together in a blender or food processor.
In a large mixing bowl, combine the kale, a few spoonfuls of dressing and massage it into the kale. It should reduce by half once you go rubbing the dressing into it. Add the garbanzos, raisins, parm, pinenuts, cooled fennel and toss again, adding more dressing as needed. No one likes dry kale. This salad can hang in the fridge for a few hours, pre dressed. Garnish with a sprinkle of extra cheese and nuts. 

ALMOND MEAL PUMPKIN MUFFINS

I was chatting with a reader a few weeks ago about making swaps in one of the older pumpkin recipes on this site and I realized we have a shortage in that category. I love pumpkin things, but am a little too cynical towards how overdone it can be this time of year. I've been baking with more almond meal lately, in the name of lower carbohydrate treats, and while it doesn't yield something nearly as light and fluffy as a "regular" baked good, I like how tender and rich things turn out. Hugh actually makes this rosemary bread better than I do now and we're ordering the stuff in 4 lb. increments so it won't stop here. We may be a little short on holiday sides in the index too now that I think of it so I'll work on a few of those. Anyway, it's food season! I'm here for you.
Until then, I don't like hard selling you on the recipes here BUT if you need a super easy, one bowl, dairy free, gluten free, maple sweetened pumpkin muffin? These are them. 

ALMOND MEAL PUMPKIN MUFFINS // Makes 12 (gf, df, veg)
My kids love these. The chocolate is optional for them I suppose, but for us big kids, it is not. You could replace nuts in equal measure if you prefer. Most any muffin recipe that yields 12 can be made into a standard 9x5 loaf with more time in the oven. I actually haven't tried it yet, but I think if you went for 40 minutes, you'd be in good shape. Also note that different brands of canned pumpkin puree vs. homemade have different water content and will affect the outcome slightly. I find homemade to vary, and Libbys (what is at most conventional grocers) to be thicker than the Trader Joes stuff. So if you're using the TJ's brand, scale back to 3/4 cup.
Side note, I LOVE this muffin tin. Muffins and mini frittatas release no problem which is more than I can say for any other brand I've tried.
* Adding a note here. If coconut flour is not something you stock (and no, I don't find it tastes like coconut, and is not a very easy to use flour), King Arthur or Bobs Red Mill gluten free 1:1 flour or unbleached all purpose can be swapped in at 1/3 cup in its place. Same for the brown rice flour, I buy it online, but don’t go out of your way. Replace it with the GF all-purpose sub.

1 cup pumpkin puree
3 eggs
1/3 cup maple syrup
1/4 cup light brown sugar
1/3 cup olive oil or coconut oil, warmed
2 tsp. pumpkin pie spice
1/2 tsp. sea salt
1/4 cup coconut flour
1/2 cup superfine brown rice flour
1 cup almond flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chocolate chips or a 3.5oz. dark chocolate bar, roughly chopped

raw pepitas/pumpkin seeds, for garnish, optional

Preheat the oven to 360' and grease a muffin tin with coconut oil or use liners.

In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there. Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the rice flour, almond meal, baking powder and soda and stir again to mix. Add the chocolate chips, one last stir. 

Distribute the batter between your cups. Sprinkle the pepitas on top. Bake on the middle rack for 20ish minutes or until a toothpick comes out clean. Let them cool before removing them from the pan and enjoy. 

• Updated edit! These were originally published with 1/2 cup maple, but I reduced the maple and made up for some sweetness with brown sugar, to get a drier muffin. Either will work! but we prefer the texture with a partial dry sweetener.

Sara Forte 2019-02-12

Gluten Free Pumpkin Muffins

12

Gluten free pumpkin muffins made with almond meal and coconut flour.

• 1 cup pumpkin puree
• 3 eggs
• 1/2 cup maple syrup
• 1/3 cup olive oil or coconut oil, warmed
• 2 tsp. pumpkin pie spice
• 1/2 tsp. sea salt
• 1/4 cup coconut flour
• 1 1/2 cups almond meal
• 1/2 tsp. baking soda
• 1/2 cup chocolate chips
• raw pepitas/pumpkin seeds, for garnish, optional

249 calories17 grams fat21 grams carbohydrate6 grams protein

Preheat the oven to 360' and grease a muffin tin with coconut oil or use liners.

In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there. Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the almond meal, baking soda and stir again to mix. Add the chocolate chips, one last stir.

Distribute the batter between your cups. Sprinkle the pepitas on top. Bake on the middle rack for 20ish minutes or until a toothpick comes out clean. Let them cool before removing them from the pan and enjoy.

PT15M

PT20M

PT35M

Baked Good

Breakfast

gluten free, grain free, baked good

ROSEMARY ALMOND MEAL BREAD

A friend brought me this loaf after I had Cleo, over a year ago now, and I still think about it. She was very much a fast food girl in a season of taking care of herself - in part by learning to cook and eat cleaner, so it felt even more special. A loaf made of mostly ground almonds, flaxmeal, eggs, a few other pantry staples and studded with bits of fresh herbs. I would slice and toast it and spread a thin coat of coconut oil or butter on top and it was heaven to a tired and overwhelmed spirit at the time. Food has a beautiful way of evoking memories. I can remember how I felt, where I was, the state of our home with muslin swaddles drapped over every chair and pacifiers that my baby had no interest in but I kept trying for the chance at quiet. I remember that there was always a child in my arms when I think about eating that loaf. I did a quick search online and found what is pretty close if not exact to what I remember of the recipe she texted to me a year ago. I liked it that much, my photographic memory could recall the ingredients, just not the amounts. Anyway. I made it again yesterday and we did the same. Nibbled on it through the day and then I made it again the next day because I had some lost time to make up for. 
--
In other important news, I am roping you guys in on my resolution to be a better lover of people. That's a general goal, I know, as the scale for that is short and long and deep and wide as you all know in your own lives. That can mean my own family or people I may never have any contact with. I am planning to host a couple dinners to raise money for charities that need more resources to fund the good work they are doing. I figure that instead of just donating money, I can put that money towards hosting a meal and then multiply those funds with the help of the guests. I want my feet on the ground too, but I have to start somewhere and this is a way I can do something by way of this platform. My hope is to gather with different, compassionate people to stir conversation and awareness and raise funding for organizations who have their hands in there getting shit done. The fact that dinner will be served is secondary; food merely being the glue that binds us. The price tag is high, but keep in mind this is to raise money. That is the focus. Given the present state of affairs, I am going to be donating all proceeds to the International Rescue Committee who respond to the world's worst humanitarian crises. I don't know how the fine details of all of this are going to go, but for now, I am planning to host two, twenty person dinners. The tickets are available on the Shop tab on the left side. If you don't live close, perhaps we could get a fire started to host dinners like this in other cities. Anyway, long overdue but here we go.

ROSEMARY ALMOND MEAL BREAD // Makes one 9x5 loaf
Recipe adapted from Mind Body Green

This loaf is to resemble a savory bread, not a sweet loaf, even though the texture makes you think of one. That said, it can take savory additions: chopped sun dried tomatoes, feta, olives, lemon zest, a micro-planed clove of garlic or bits of dried fruit if you'd rather go that direction. I am giving you the base recipe and trust you can manage the add ins, no more than 1/3 cup would be my suggestion. The subtlety here is part of the loafs' charm. 
The loaf is best day one. Still delicious day two but it does start to dry out at this point as flaxmeal sucks up any sign of moisture. Keep the loaf wrapped tightly in plastic wrap.

4 eggs
2.5 Tbsp. extra virgin olive oil or warmed coconut oil/
1 Tbsp. apple cider vinegar
1.5 Tbsp honey

2 1/4 cups ground or blanched almond meal
1/4 cup ground flax
1/2 tsp. sea salt
1 tsp. baking soda

2 tsp. fresh thyme leaves, plus more for garnish
2 tsp. fresh rosemary leaves, chopped, plus a little more for garnish

Preheat the oven to 360' and grease a 9x5 loaf pan or line it with parchment paper.

In a mixing bowl, combine the eggs, oil, cider vinegar and honey and whisk well to combine. Add the almond meal, flaxmeal, salt, baking soda, thyme leaves and rosemary leaves and stir them into the wet mixture until evenly combined. Transfer to the prepared loaf pan and sprinkle a few extra herbs and a sprinkle of salt on top.
Bake on the middle rack for about 22-25 minutes or until a toothpick inserted into the center comes out dry.