Summer

Entrée, Snack, Gluten Free, Spring, Summer

FIESTA KALE SLAW WRAPS

Sara Forte · July 29, 2014

It's been nearly a month since we posted last and literally it feels like we were just here last week. Every stranger keeps telling me "time flies" or "it'll go by so quick!" As if that's just something you say to moms when you see a little baby. But it's not only that they grow quickly, which they do, but because your time and attention gets so enraptured in this tiny person that it's really true what they say - the days seriously whiz past. The mortgage is due AGAIN? Didn't I just mow the lawn? How are we already out of groceries? I feel like I just had a baby last week but I suppose it's appropriate to jump back into real life now. Real life, but with a newborn. Which, of course, changes absolutely everything.

I'm taking the blame for passing on this personality trait, but Curran is a particular little fellow. The boy knows what he likes and what he doesn't. He's really happy and flirty when he's well rested and has a full belly but he makes it quite clear when his environment is less than ideal. He prefers to be held at all times, has gas volume that rivals that of a grown adult, a natural mohawk inside his infant bald spots and a smile that makes the exhaustion and baby-mind-reading (or lack there of) a barely noticeable speed bump. I just stare at his sweet face and smile back over the complete joy that my son recognizes me. He knows me! Who'd have thought something so simple would make me so happy. I will gracefully admit this season has taken some getting used to. I'm tired and I lose my patience beneath his crying sometimes and I miss when I could just come and go when I wanted, but life feels so much more full with him here. We're living this life of relationship and experience and he is the character in our story that had been missing and it feels so right to have him here.

Meals have been pretty simple lately and I suppose it'll be that way for awhile, but I'm making big bowls of sturdy green or grain salads that we can keep in the fridge and grab when we only have one free hand to eat with. This is my recent favorite so I made it again for you. Hugh added bacon to his, so there 's that, but I think you could add in a variety of different proteins if you prefer. I'm including a picture of our baby Bug, down at the bottom, because he's just the cutest thing and I wanted to show you :)

FIESTA KALE SLAW WRAPS // Makes 4

I try to chop everything small so it's easy to wrap up. They turn out to be a little messy but they taste great. The wrap makes it more filling and portable but the salad can stand alone as a meal as well. I wrapped up a few extras in parchment to keep in the fridge. Note the tortillas will give under the moisture of the slaw so if you're planning on eating it any further than a day away, keep the slaw and tortilla separate until ready to eat.

1 Tbsp. muscavado or brown sugar
pinch of cayenne
2/3 cup pepitas (pumpkin seeds)
1 small bunch kale, stemmed and shredded
2 large carrots, grated
1 cup baby tomatoes, halved or quartered
2 green onions, sliced thin
1 small english cucumber, diced (about 1 cup)
1 small bunch cilantro, roughly chopped
1 cup cooked lentils, black or green preferably
1 large avocado, diced
3/4 cup crumbled feta cheese
juice of two limes
1/4 cup extra virgin olive oil
1 Tbsp. hot sauce
sprinkle of salt and pepper
1/4 cup sour cream or non dairy sour cream
4 brown rice or flour tortillas for wrapping

In a small, nonstick skillet over medium low heat, warm the muscavado or brown sugar with a pinch of cayenne and salt. Add the pepitas and stir so the sugar sticks to the nuts and they smell toasty - about 5 minutes. Remove to cool on a piece of parchment (or left in the pan is fine).

In a large mixing bowl, combine the kale, carrots, tomatoes, green onions, cucumber, cilantro, lentils, avocado and feta. Add the juice of both limes, olive oil, hot sauce, a sprinkle of salt and pepper and the cooled pepitas and toss everything together to mix.

Warm the tortillas over the stove. Add a spoonful of sour cream down the center of the tortilla, add a pile of the kale slaw and wrap 'er up. Wrap everything in parchment to keep it together for portability or to make in advance and keep in the fridge.

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Entrée, Gluten Free, Summer

SUMMER SQUASH PASTA WITH GREEN GODDESS DRESSING

Sara Forte · July 1, 2014

I remember exchanging emails with Kimberly a ways back about the book writing process. I was humbled she asked me, as I've known that Kimberly would create a beautiful and inspired book by echoing the same style she shares on her blog. There seems to be a common thread between those who set out to create and photograph their own cookbooks - an equal measure of uncertainty, fear, excitement and determination. Truth is, I am not exactly sure what I am doing either and I stumble over how to guide someone else. We sing a "learn by doing" tune over here. How I respond to those emails asking advice for books or starting a blog, friend or stranger alike, is less with direction and more with encouragement to be more deliberate in doing what you already know. Authenticity is of greater value than you expect. Thankfully... or at least I like to think. I don't believe there is a formula for success with creative work. There are people who have done extremely well, make a nice living off blogs and books, but they cannot tell you how to do the same. The theme I see throughout the books and blogs I am attracted to is they are real people simply sharing an extension of something they are passionate about. Start a blog because you have something to share or make a book because there is a story you need to tell about food. Clearly it's not the end goal, but you should want to create despite how many people read your blog or book. It should begin because YOU need it to. When you hit a wall or get negative reviews, that's what you'll have, a project that nourished you first, and it makes you want to keep going. Sure it takes time and intention to design a beautiful space or a compilation of recipes but I think a desire and hope to create said things is a majority of the key to success. And ok, reading this over I may sound a little hippy dippy but my kumbaya message can apply to a lot of things - just find something that fills you up.

That said, Kimberly's book is a job well done - a real treat for anyone who cooks with a lot of produce. It's colorful and seasonal and delicately assertive if I may use such a juxtaposition. Hats off to you, my friend. These summer squash noodles are simple, quick and super light for how warm it's been. I'm going to grill a big filet of wild salmon this weekend and this will make a perfect side to fish. Happy 4th weekend to you all!

SUMMER SQUASH PASTA WITH GREEN GODDESS DRESSING // Serves 4

Recipe barely adapted from Vibrant Food by Kimberly Hasselbrink

This makes for a cold zucchini salad and the drained shreds have just the right amount of crunch. If you prefer it as a warm side, give the zucchini a quick saute in a slick of olive oil after you press out the excess water to warm through.

I upped the goddess dressing amounts so I'd have enough for leftovers. Extra dressing never goes to waste around here. This is the peeler I consistently recommend, it's great.

2 lbs. mixed summer squash
1 tsp. sea salt
1/2 cup plain whole milk greek yogurt
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
1/3 cup fresh chopped basil, plus more for garnish
3 Tbsp. fresh chopped parsley
3 Tbsp. fresh chopped chives
2 Tbsp. fresh chopped tarragon
1 small garlic clove
1 anchovy (minced) OR 1 Tbsp. drained capers
1/4 shaved parmesan cheese, plus more for garnish
1/4 cup toasted pinenuts
fresh ground pepper

Cut the squash into thin strips using a julienne peeler or spiralizer. Sprinkle the squash with salt, toss gently, and place in a colander to drain for 20 minutes. Carefully squeeze the squash over the colander to release excess liquid and pat dry with a clean kitchen towel.

In a food processor or blender, combine the yogurt, olive oil, lemon juice, vinegar, basil, parsley, chives, tarragon, garlic and anchovy or capers and blend until smooth.

Toss the drained squash with the parmesan, pinenuts and desired amount of dressing.

Season to taste with salt and pepper. Garnish with more parmesan, pinenuts and basil and serve immediately.

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Entrée, Gluten Free, Fall, Summer

VEGETABLE QUINOA BURGERS

Sara Forte · May 8, 2014

I don't typically click over to articles that people post on Facebook, Twitter etc. but every now and then a title catches my eye. It was a piece in New York Magazine recently called The Day I Started Lying to Ruth - written by a cancer doctor husband who lost his wife to cancer. We know a few close people struggling with the disease themselves and when I read things like this, I'm both sad and shocked that there are countless people fighting this fight. It may not be mine personally, but it is always someone's mother or child or parent and it's gut wrenching. The article was thoughtfully written, he draws you into his story. There is a line in the beginning that made me think, and not even about cancer or illness like the article leads. "It was a warm night for early June, the beginning of the winter in Argentina. People crowded the sidewalks, returning from work, stopping for dinner. All the everyday stuff that fills our lives, neither adding particular meaning or taking it away." And I thought about what most of my days are composed of - it isn't really a routine, but something similar to one. Not everyday can be filled with moments like dream travel, getting married, job promotions, the birth of a child, or achieving some huge goal and the like... but is everything between not adding or taking away meaning? I know he was speaking in general terms, but it just made me think of the in-between and how I actually truly value that time when I give it due credit. Hugh and I stayed up late hanging some things in the baby room last night (I am a recent fan of these wall appliques, I'll post a picture on IG when the room is slightly more finished). I'd consider it an "in-between" evening, nothing particularly special happening, but I will remember us trying so hard to make a special room for the wee ones arrival. Hugh was using a level to place the stickers and my non-crafty self was making a mobile out of a lucky dream catcher I was gifted. The in-between of the big stuff is still good stuff, you just have to pay closer attention, make note of it. In reading the article, his story was marked by all sorts of "normal" moments, the details that make the whole piece interesting really. I don't want to forget that next time I feel in a rut. The in-between has it's own subtle remark.

I have a little extra time this week and wanted to put together some freezer meals for when the babe is here and I don't have time nor want to cook. I ripped out this recipe for a quinoa burger out of the local paper and figured it'd be worth a shot. I'm aware veggie burger recipes are not hard to come by, which is why I think they interest me, like a chocolate chip cookie, always being changed just a little bit to be different or better. I threw this one on a bun with avocado and cheese and a generous slather of mustard. Ask me in a few weeks and it will likely be back on a big mound of salad with an egg on top while I am trying to get back into my pre-baby clothes. Either way, a general veggie burger recipe is always nice to have on hand.

VEGETABLE QUINOA BURGERS // Makes 6

Adapted from The Los Angeles Times from Cafe Pasqual, New Mexico

These are not veggie burgers to be grilled - they are delicate and moist and could not handle a flip on grates. I make a note at the end of the recipe, but they are best pan seared or baked. They would be adorable small and on mini sliders.

Nutritional yeast can be found at health food stores or online. It is a vegan alternative to a somewhat cheesy flavor. It offers depth of flavor here, but you could certainly make these without it. These are a very basically seasoned burger which I like - add flavor in sauces, spread, slaw, cheese etc. as you wish.

3/4 cup quinoa
1 1/3 cups broth or water
1 small zucchini
2 large portobello mushrooms, stems removed and finely chopped
1/4 cup olive oil
1 large shallot or 1/2 a yellow onion, minced
2 tsp. dried oregano
1/2 tsp. cayenne
2 tsp. soy sauce, tamari or Braggs aminos
1 Tbsp. nutritional yeast
1 cup coarse ground oats or breadcrumbs
3 Tbsp. flaxmeal
2/3 cup mashed cooked sweet potato
sea salt and pepper

avocado, cheese, mustard, greens and buns of choice for serving

Rinse the quinoa in a mesh strainer. Bring the quinoa and broth or water to a boil in a pot. Turn it to a gentle simmer and cover and cook until liquid is absorbed and the quinoa is cooked, about 13 minutes. Stir, leave the lid ajar and set aside to cool.

While the quinoa cooks, grate the zucchini. Spread it on a kitchen towel and ring out the extra moisture.

In a large sauté pan, warm the olive oil over medium heat. Add the shallot or onion and sauté for 3 minutes until softened. Add the mushrooms, zucchini, generous pinches of salt and pepper and sauté another 5 minutes until cooked down and much of the liquid has been cooked out. Stir in the oregano, cayenne and soy sauce and turn the heat off to cool.

Transfer the quinoa to a bowl, add the nutritional yeast, oats or breadcrumbs and flaxmeal. Once the vegetables are cool, add them to the bowl as well and stir everything to mix. Mash in the cooked sweet potato and another pinch of salt and pepper and stir everything to mix. If it looks super dry, add another drizzle of oil or more mashed yam, but if it is *too* wet, they won't stay together. I know we are making veggie burgers, but you want it to be the same sort of thickness or texture or ground beef or turkey, not wet.

Heat a layer of oil in a large skillet (I find non-stick works best for delicate things like this). Make patties about 1 1/2'' thick, and cook until golden brown on each side, about 4 minutes per side. Alternatively, you may form your patties, place them on a parchment lined baking sheet, drizzle a little oil on top and bake them at 375' for 20 minutes. Put your cheese on one side after you flip the patty. Prepare your buns with mashed avocado, spread, greens or whatever you wish and serve warm.

* I overdid it on the yam and mine were very soft throughout. I find that when I do this with veggie burgers, baking helps dry them out better so they stay together better between a bun. If you're eating it plain and you want a crispy crust, pan works great, for something in a sandwich, I prefer to bake them for a sturdier result. You're preference on texture.

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