"Have patience with everything that remains unresolved in your heart. Try to love the questions themselves as if they were locked rooms or books written in a very foreign language. Don’t search for the answers, which could not be given to you now, because you would not be able to live them. And the point is to live everything. Live the questions now. Perhaps then, someday far in the future, you will gradually, without even noticing it, live your way into the answer."

-Rainer Maria Rilke, Letters to A Young Poet

Living the questions. I love the image of "living everything" (thank you, Sarah, for sharing this quote with me!). I want to keep moving when fear paralyzes me. When big decisions seem too big, or I seem stuck or defeated within them before I've even truly lived them through - before I've lived my way to the answer. As someone who assumes the outcome of circumstances before they actually play out, I need to be doing a lot less projecting and choosing more joy in the process. Oh, the process. But I love answers! Anyway, wanted to pass on the quote to you too.

It's been overcast and humid over here, so the 4th celebrations may not be as sunny and glorious as we hope for. Regardless of the sunshine, there will be a beach, friends, a BBQ and a weekend with both work and family. Because I am always "the salad girl" I made a big batch of this dressing to have on hand for all the get togethers. I am a fan of the salad construction below. It is a perfect use of all those ripe peaches this time of year, a bit of heft from the lentils and avocado and a spicy yet slightly creamy dressing. I have not burn out on my good quality sheeps feta phase, so I couldn't help myself here either. We used mache for a tender texture that wouldn't compete with the peaches, but the lettuce choice isn't strict here.

Wishing you all a nice holiday weekend. May there be fresh and tasty salads between all the bbq's and chips!

MACHE + PEACH SALAD WITH JALAPENO VINAIGRETTE // Serves 4-6 as a side

Dressing recipe inspired from Bon Appetite

I doubled the dressing because I like to keep extras on hand. It was great drizzled on some grilled vegetables and livened up a bowl of quinoa. You could halve everything if you want just enough for one or two salads. I added creme fraiche to the original because I prefer things a little creamy, but a vegan version would be fine without, or even substitute some vegan mayonaise.

1/2 cup tangerine or orange juice
1 jalapeno
1 shallot
1/2 tsp. sea salt
generous handful of fresh cilantro
2 Tbsp. white wine vinegar or apple cider vinegar
1/4 cup extra virgin olive oil
2 Tbsp. creme fraiche

6 cups mache or tender green of choice
1/2 cup micro greens
2 avocado, cubed
2 peaches, thinly sliced
1/2 cup cooked lentils (French or Black hold up well)
2 oz. / 1/3 cup crumbled sheep's milk feta, optional

Simmer tangerine/orange juice in a small saucepan over medium heat until reduced to roughly 3 Tbsp., about 8 minutes. Let cool.

Cook jalapeno, turning occasionally until blistered and charred all over. About 8 minutes. I did this over the stove, you could use the grill or even a toaster oven to scorch that guy. Let cool, remove stem, skin, seeds and finely chop. In a small blender or food processor, pulse together the reduced juice, seeded jalapeno, shallot, salt, cilantro, vinegar, oil and creme fraiche. This can be done by hand if you like things chunky. The dressing can be made in advance and kept covered in the fridge for up to a week. Note that it may get a bit stronger in flavor and spice over time.

To assemble the salad, toss the greens, half the avocado, lentils and peach slices in desired amount of the dressing. Finish the salad with remaining ingredients on top, and crumble the feta to finish. Serve immediately.

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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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Side, Salad, Gluten Free, Winter, Fall

WINTER GREENS + CRISPY QUINOA SALAD

Sara Forte · January 24, 2013

We had an impromptu dinner at a friends house on Monday. There was a group text started in the late morning to have dinner that evening on a friends patio. They have a gorgeous view and the weather had warmed up a bit. Nothing fussy or elaborate, just grilling up a big piece of salmon, rice and I planned to bring a salad to share. There were chips and salsa. There are always chips and salsa at a backyard dinner now that I think of it. I crave this kind of thing - the patio dinners with friends. Going out to eat is pleasant, but it's meals with people I love that I soak right up - in a home, dirty dishes and all, mine or theirs, all of it. We drank wine, lingered around the table and laughed. I haven't practiced much of my mantra about the communal aspect of food, which is why I'm recently making more of an effort to have people over for dinner, or to gather some way, in any sense of the word. You see, when your identity is defined by cooking and blogging and writing books and recipes, people assume you make really good food all the time. But the thing is, a lot of the time I mess up, and it's not always good, and I've tried my hand at short ribs for Hugh or guests FOUR times and I can't get them right. So passively, I've let my errors every now and then back me into a corner of not having people over as often as I'd like. Some nights we have breakfast tacos for dinner, and you can't have people over for dinner and feed them breakfast tacos... except you CAN! I just learned that this week, inspired by a dinner with people whose company I truly enjoy. I am going to have people over and it doesn't have to be expensive or a grand effort, just an act of generousity with the intention of spending time together over a meal. It's an uncomplicated plan, really.

If you come to my house for dinner, there will be vegetables. I cook them much better than I do short ribs. I know I'm a little spotty when it comes to cooking meat, but I can make salad. I made a big batch of this dressing to have on hand, and then kept everything pretty and simple to go along with a protein of choice. Maybe some grilled shrimp or get a fresh fish filet at the market. The salad is just right - the easy, likeable sort. The perfect salad to share.

WINTER GREENS + CRISPY QUINOA SALAD // Serves 6

When cooking quinoa for this salad, especially to help it crisp up here, you want to use a 1/1.5 ratio of quinoa to liquid when cooking. For example, I cooked 1/2 cup rinsed quinoa in 3/4 cup vegetable broth. You want a drier, slightly undercooked quinoa before you fry it up so it gets crispy.

1 Tbsp. coconut oil
3/4 cup cooked and completely cooled quinoa
1 head butter lettuce
2 cups arugula
3/4 cup toasted hazelnuts, roughly chopped
1 cup pomegranate seeds
// meyer lemon yogurt dressing //
1/4 cup meyer lemon juice
1 clove garlic, finely minced or grated
2 Tbsp. red wine vinegar
1 Tbsp. honey
1 tsp. sea salt
1 tsp. dried italian herbs (mine is a mix of oregano, parsley + basil)
pinch of pepper
1/3 cup whole milk greek yogurt or sour cream
3 Tbsp. extra virgin olive oil

Heat the coconut oil over high heat in a frying pan. Once it's hot, add the cooked quinoa and saute for about 2-3 minutes until dry and crisp. You want the steam to release and hear the crackling, add a bit more oil if needed. Set aside to cool completely.

Prepare the dressing. Whisk the lemon juice, garlic, vinegar, honey, salt, herbs, pepper and yogurt in a bowl. Whisk in the oil, taste for seasoning and alter as you wish. This can be made up to a week in advance.

Toss both greens in the dressing to coat, top with the crispy quinoa, hazelnuts and pom seeds and serve immediately.

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SPROUTED KITCHEN COOKBOOKS

cooking club

Salad

MACHE + PEACH SALAD WITH JALAPEÑO VINAIGRETTE

ARUGULA CAPRESE SALAD WITH KALE PESTO

WINTER GREENS + CRISPY QUINOA SALAD