BUTTER LETTUCE SALAD WITH TAHINI-HONEY DRESSING

This seems to be the season of new cookbooks because I have quite a few I want to share with all of you. This recipe hails from the soon to be released cookbook Keys to the Kitchen by Aida Mollenkamp. It arrived on my doorstep shortly after I had a passionate conversation (on my part, of course) over breakfast with Hugh about how important it is for cookbooks to be practical. In a generation where a lot of people lean more towards convenience food, I find it so important to encourage the actual cooking of real foods, which seems most successful when offering approachable, healthful recipes. Of course I love when there are lots of pictures and the design is attractive, (duh) but I really appreciate when the recipes featured are ones you would make for a weeknight dinner, something special when guests come over or a new idea for a sweet treat to have on hand for coffee breaks. Aida's book reminds me of a modern day Joy of Cooking. It's equally, if not more so, a resource as it is a book of recipes. She goes through tools, cuts of meat, pantry staples, ingredient substitutions, quick dinners, and any other question that a cook may come cross in the kitchen. I think it would make a wonderful gift for someone just learning how to cook, or wanting to get the basics down. It is definently text focused, but I find that to be a strength and consistent with the book's title.

I made this salad because I adore tahini dressings. I upped the lemon a bit, added some sunflower seeds as Aida suggested and it was the perfect accompaniment to some grilled albacore tuna. So simple and clean with that "healthy" flavor profile (I may be one of the few who enjoy eating at the cafes in health food stores, but their house salads always seem to have carrots, sunflower seeds and a tahini dressing, yes?). The book comes out on October 24th, but is available for preorder now. Congratulations Aida, it's a gem and a true testament to your hard work. 

BUTTER LETTUCE SALAD WITH TAHINI-HONEY DRESSING // Serves 2-4

Adapted from Keys to the Kitchen by Aida Mollenkamp

This made about twice the amount of dressing I needed but that's ideal for me. It's so nice to have a great dressing on hand for next time I make a salad. I get the ribbons on the carrots and cucumbers with a veggie peeler but I'm sure a mandoline would do a great job as well. 

• // tahini-honey dressing //
• 1/2 cup tahini
• 3 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. honey or agave
• 2 garlic cloves, chopped
• big pinch of parsley or chives
• 2/3 cup water
• salt and fresh ground pepper
• 1 large head (7 oz.) butter lettuce, cleaned and dried
• 1 avocado, pitted, peeled and thinly sliced
• 1 persian cucumber, halved and thinly sliced or shaved
• 1 carrot, grated or shaved
• 1 cup sprouted (broccoli, pea, sunflower, radish etc)
• sunflower seeds, optional

Blend all the dressing ingredients in a blender or food processor. Add salt and pepper to taste. 

Rip the lettuce into large pieces and combine it in a large bowl with the avocado, cucumber, carrot and half of the sprouts (saving half for garnish). Toss the salad ingredients with desired amount of dressing. You'll likely have more than you need. Garnish the top with remaining sprouts and sunflower seeds.

SPICED LENTIL SOUP WITH COCONUT MILK

It is not fall in my pocket of the world. Summer is still lingering with warm ocean water, people in shorts and tank dresses and tomatoes at the farm stand. Sure there are pumpkins at the market and the sun sets earlier but those are the only telling signs the season is changing. The weather makes me crave salad and fruit, but a big pot of soup intrigued me for some emotional reason. I feel a bit drained lately, and there is something about soup that is comforting. Just a bowl and spoon. No stabbing bits of lettuce or cutting with a knife. Just simple eating. The kitchen is a place of solace for me - a place to be creative, to give, to appreciate small things, to refresh or to be pointed towards something in myself that I haven't taken the time to recognize. And in this case, that awareness came from wanting to make a pot of warm soup on a 97' day. I knew when I saw this soup on The Travelers Lunchbox that I would make it and like it. At first taste, it seemed all the spices didn't marry, but after a bit of sitting in its own goodness, my mouth was filled with warmth, spice, a bit of heat and lentils just tender to the tooth. I garnished it with some toasted coconut because I'm a sucker for a nice garnish, but this is certainly optional. The recipe makes a good portion of soup, which is not inconvenient because it is actually better the next day. So, maybe you're wearing a sweater or maybe you're still in shorts, but soup is never a bad idea.

SPICED LENTIL SOUP WITH COCONUT MILK // Serves 6

Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart

The recipe calls for green lentils. I used a mixture because I have a large amount of them and they worked just fine. Split or red lentils will likely get too mushy here. I used 4 cups broth because I like my soups on the stewy side, if you prefer more broth to you soup, add another cup or two when cooking the lentils.

1 1/2 cup lentils, rinsed (green suggested)

4 cups low sodium vegetable broth

1 1/2 tsp. tumeric OR curry powder

2 tsp. dried thyme or 1 Tbsp fresh thyme leaves

1 Tbsp. coconut oil

1 large yellow onion, diced

2 stalks lemongrass, outer layer removed, lower portion finely minced

1 tsp. sea salt, plus more to taste

1/2 tsp. cardamom

1/2 tsp. cinnamon pinch of red pepper flakes to taste

pinch of fresh grated nutmeg

1 1/4 cup coconut milk (use full fat, just believe me)

3 Tbsp. lemon, lime or orange juice

a few handfuls of swiss chard, spinach or kale

1 cup flake coconut, toasted (optional)

chopped cilantro, for garnish (optional)

Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.

While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

ALMOND DATE TRUFFLES

We're heading out of town early tomorrow. Hugh has some work in San Francisco, I'm going to Portland with my mom and sister for a book signing and then we're meeting in Seattle for a few more days for another book event (if you live near either place, I hope to see you!). I've visited both cities before, and I adore them for how different they are from home. So many places to eat, more trees, independent coffee shops and new faces. I wanted to throw something together quick to pack as a snack for the flight, even though neither are long. A two hour flight is still a 4-5ish hour process of getting from A to B and that's long enough to need some sustenance. I may have a subconscious fear of starving to death, because I always have a snack in my car and my purse, even on the days I'm not going far from home. Without fail, every time we leave for a flight and Hugh sees my purse filled with fruit, trail mix and snacks "Sara, they have food there," but would you guess who eats most of my loot? 

These date truffles are dense little nuggets that give you a bit of energy and also cure a sweet tooth. The sweet dates compliment the rich cocoa powder and the crunchy almonds give just enough crunch to make you feel like you're having a real special treat. I do prefer them cold, but regardless they are great for road trips, plane flights or kids lunches etc. They're so quick and easy you don't exactly need a reason to make them. 

Excuse the brevity. We'll be back with the last of the summer produce I'm gripping onto after the trip. Happy weekend. 

ALMOND DATE TRUFFLES // Makes 18 

I'm not sure who to give the credit for this idea - there are versions all over the internet for these vegan/gluten free treats. Below are my measurements but cheers to the mystery person who invented this combo. 

Some dates can be super dry and hard, but for this recipe, you want to try to get your hands on some that are plump and slightly glossy, with no crystalized sugar on the surface. I get really have good luck at Costco or Trader Joes. You can taste the good quality cocoa here, so while a bit pricier, I like Scharffen Berger or Valrhona.

• 20 Medjool dates, seeded and halved
• 1/2 tsp. vanilla extract
• 1/3 cup creamy almond butter
• 1/3 cup unsweetened shredded coconut
• 1/3 cup plus 1 Tbsp. natural cocoa powder
• 1/2 tsp. sea salt
• 1 tsp. cinnamon
• 1/3 cup toasted almonds, well chopped

Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water. 

Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.