MUSTARDY BRUSSELS SLAW

There have been no resolutions made in writing yet. I'm pretty used to things happening belated around here and hoping Hugh and I will get to our New Year accountability date sometime this month. There are ideas, thoughts and intentions brewing but I haven't found the time to make my categorized list. I did start the Sweat with Kayla fitness app that in a few days of sorry looking push ups, has moved "getting stronger" towards the top of my list. I've chatted with a few people about helping me put on plated dinners to raise money and awareness for a few charities I'd like to contribute more to. Potentially in our backyard which scares me but sometimes you just have to jump in. Hugh and I also agreed we'd let the posts here be more casual if they need to be - less photos, maybe me not writing much if I am not in the mood, could even just be an idea for a salad dressing. It doesn't always need to be such a thing. You may not even notice a difference but for me, us, it takes a bit of the pressure off of having to try too hard and just allowing this to be...easier.  I'll get that all down on paper by the end of the month.

Cleo turns one next week so it feels like a fresh start for all of us in some way. This past year has been largely consumed by learning how to function as a family of four with two self employed people working from home. The chasm between wanting to be present and engaged as a parent and focused and motivated to make your own living. All I know so far is that you can't do a good job, or stay happy, trying to be everything to everyone at all times so I'm looking forward to letting go of some expectations.

Onward, 2017.

MUSTARDY BRUSSELS SLAW // Serves 4

I use a careful hand and a mandoline in shaving the brussels sprouts because I feel like they get more feathery than a food processor or the prepackaged ones ever get. This could be an inefficient, high maintenance call. The alternative is totally fine, I would just let them sit in the dressing a little longer to soften up slightly as they'll be thicker. 
We can deconstruct this into a warm side dish if you're not feeling salad. You can half the brussels, toss them in the vinaigrette, and roast them at 400' in a large rimmed baking dish for about 35 minutes or until just browning on the edges. While still hot, stir in the shallots and apples and then top the dish with the walnuts and cheese. Shop once, cook twice.

// mustardy vinaigrette //
2 tsp. dijon mustard
2 tsp. whole grain mustard
2 tsp. agave nectar
1/3 cup apple cider vinegar
1/2 cup olive oil
1 tsp. sea salt
1 tsp. dried Italian herbs

1 lb. brussels, cores trimmed
1 small bunch of kale, stems removed
1 medium shallot, minced, about 2 Tbsp. 
1 crisp apple, cored and diced small
1/2-3/4 cup toasted walnuts pieces
1/3 cup grated pecorino or parmesan cheese, plus more to garnish

To make your vinaigrette, put all ingredients in a jar with a lid and shake to mix. Season to taste.
Using a mandoline or the grater blade on a food processor, shave your brussels thin and put them in a large mixing or salad bowl. Chop the kale well (should have about 2 cups) and add it to the brussels along with the shallot, apple and half of the walnuts and cheese. Toss with desired amount of dressing to coat and serve with remaining walnuts and cheese on top.

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SQUASH, GREENS + QUINOA FRITTERS

Here we go, friends. We're towards the end of the parties and big meals and peppermint chocolate goodies and traffic to and from the mall and whipping cream and exhausted looking delivery people. Curran and I are making sandwiches today to set out for them which is probably way overdue because we order a lot of things online. I thought of leaving these delicious fritters but there wasn't a single one left over and I already think the UPS guys isn't sure about us, who knows what judgements I'd be securing in offering him a cold, leftover fritter. Everyone loves a PB+J. 
I'm also doing some baking for neighbors and family from Anna Jones second book, A Modern Way to Cook. I'm going to try her salted almond butter chocolate bars and carrot cake granola bars that sound just perfect for gifting if I can get them past the hungry hands around here. Anna's recipes are wholesome, simple, and creative while the chapters are broken down into 20, 30, 40 minute sections so you can plan meals according to your lifestyle (which timing I suppose is relative to the cook but I think you'll get in the ballpark). She has the kindest way of writing and gives you a confidence that you should just trust yourself. I think that's what I love about English cooks, they don't usually fuss over measurements and I think that's refreshing. 
Anyway, off to your holiday loveliness but I'm going to leave this delicious little meal right here for you when you need it. It's been a wild year trying to find my feet after adding Cleo to our crew but this space still feels like me. It's tough for Hugh and I to get motivated to shoot a recipe or for me to come up with something to say but I feel like it's important to be here anyway. So thanks for following along and engaging with me here, I think it's pretty special. Wishing you and yours a warm and meaningful holiday with the people you love most. 

SQUASH, GREENS + QUINOA FRITTERS // Makes about 10
Recipe adapted from A Modern Way to Cook by Anna Jones

I tried to add a few notes to help below for those that need more specific measurements though I believe this recipe will be forgiving either way as long as there are enough eggs to bind it all. These are gluten free and very delicate so use a gentle hand and patience when flipping - you want to get the spatula completely under them before flipping. If you are short on time, using your favorite hummus or tzatziki would be a great substitute for the yogurt sauce though it just takes a moment. 

1 cup uncooked or 2 cups cooked quinoa
a 14oz piece of butternut squash (about half of an average sized one), peeled and grated on a large box hole grater or in your food processor with the grater blade
4 medium eggs
one small bunch of green onions
5 ounces fresh greens (kale, spinach or the like), chopped
2/3 cup rolled oats
3/4 tsp. ground cumin
1/4 tsp. cayenne
sea salt and fresh ground pepper
7 ounces feta cheese (nearly a cup), crumbled
1 unwaxed lemon
handful of chopped parsley and cilantro
olive or grapeseed oil, for cooking

// yogurt sauce //
1 cup plain, full fat, greek yogurt
sea salt
1 tsp. sumac or dried chile
* I added in a grated garlic clove and some chopped cilantro and parsley here

// to serve //
english cucumber, sliced super thin
baby tomatoes
soft salad greens
olives

If you are cooking the quinoa, rinse it well, then add it to a pot with 1 3/4 cup water. Bring it to a gentle boil, turn it down to a simmer and cover and cook for 12 minutes until most of the water has been absorbed. In the last few minutes, add the shredded squash on top and let it steam on top to soften but not get mushy. This takes about 5 minutes. Stir it around to fluff and leave the cover ajar for it to cool (This is a great step to do the night before. It cools overnight and makes for quick work of the recipe the following day).

Beat the eggs in a large mixing bowl. Add the green onions, greens, oats, cumin, cayenne and a few generous pinches of salt and pepper. Stir to mix. Add the feta, zest of the lemon, the herbs and the cooled quinoa/squash mixture. Mix everything together and set to chill in the fridge while you "get on with another couple jobs" (Anna's line. I love it :). 

For the sauce, stir together the yogurt, juice of half the lemon, pinch of salt and sumac. Add some finely chopped cilantro and parsley, if you wish. Gather, slice and chop your cucumber, tomato and olives, if using. Toss them in oil and lemon juice if you wish.

In a large pan over medium heat, warm a thin layer of olive or grapeseed oil. Remove the quinoa mixture and gently form patties about 3/4" thick and fry them in the oil, about 5 minutes per side until golden brown (I did an extra minute, covered, at the end just to make sure the centers were set).

BASICS: EVERYDAY LENTIL SOUP

Your day may be filled with potatoes and pecans and cranberries but dinner tonight may not have crossed your mind. And maybe this is not just a Thanksgiving eve problem, I get stuck with less than exciting options in my fridge to throw a dinner together but I usually have the staples for a simple bowl of lentil soup. I am excited to build up that "basics" section I mentioned and I absolutely believe that lentil soup has a place there. This soup builds off of a dependable mirepoix with the addition of sweet potato. I use two types of lentils for their texture differences and a gentle hand with the spices and then it's hands off while the dutch oven works it comfy, warm meal magic. There is maybe an Indian background from the turmeric and just enough spice to keep it from being bland. Add and get creative as you wish, but hope that this quick soup of pantry staples can make meal time a little easier some night soon. 

EVERYDAY LENTIL SOUP // Serves 4
I did not use two types of lentils to make it complicated for you, I believe they add a different texture and color. The reds will break down and add some heartiness to the broth where the green will hold their individual shape. Both are lovely, but if you find this to be a hassle, go with just green. Once you blend a bit of the soup, the broth with still get some bulk to it regardless. The color will be a little more murky. If you like a bit of heat, add one chopped jalapeno to the vegetable mixture.

Both lentils and spices are available on Thrive if you’re looking to order by mail! The link here gets you 30-days free and a 25% off discount on your first box.

2 Tbsp. extra virgin olive oil
1 yellow onion
1 large carrot, peeled
1 medium sweet potato, peeled
2 stalks of celery
3 garlic cloves, minced
1/2 tsp. sea salt, plus more to taste
1/2 tsp. lemon pepper (or something similar, like Mrs. Dash)
1 tsp. dried Italian herbs
1/4 tsp. red pepper flakes, to taste
1/2 cup green or dePuy Lentils
1/2 cup split red lentils
5 cups vegetable or chicken broth*
1/2 tsp. turmeric or coriander
2 Tbsp. unsalted butter or olive oil
3 cups roughly chopped kale

squeeze of lemon, optional
1/2 cup chopped parsley, for garnish
1/2-3/4 cup grated parmesan or something similar (dry and sharp)
fresh, toasted baguette, for serving

In a large dutch oven over medium heat, warm the olive oil. Chop the onion, carrot, sweet potato and celery into roughly 1/4" pieces. Put all of the vegetables, including garlic, into the warm pot with the sea salt and saute until just softened, about 5-6 minutes. Stir in the lemon pepper, Italian herbs, red pepper and both lentils. Add the broth and stir. Turn the heat to low and cover. Cook for 30-40 minutes until everything is tender but not mushy. Using an immersion or regular blender, blend up about half of the soup just so it gets thicker but nowhere close to purees. You still want the texture of the vegetables to come through. Turn off the heat. Stir in the turmeric, butter/oil and kale and stir for the greens to just soften and marry into the soup. Taste for seasoning. 
Serve each bowl with a squeeze of lemon, parsley and generous sprinkle of parmesan. Best served with crusty baguette on the side. 

*Soup texture is a personal preference. I don't really like them stewy, but it's always easier to add liquid than go back. I found five cups to be about right after blending and letting it cool down a bit (where it thickens slightly), you may adjust to taste. 

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Sara Forte 2019-02-12

Lentil Soup

4

An everyday lentil soup that builds off of a dependable mirepoix.

• 2 Tbsp. extra virgin olive oil
• 1 yellow onion
• 1 large carrot, peeled
• 1 medium sweet potato, peeled
• 2 stalks of celery
• 3 garlic cloves, minced
• 1/2 tsp. sea salt, plus more to taste
• 1/2 tsp. lemon pepper (or something similar, like Mrs. Dash)
• 1 tsp. Italian herbs
• 1/4 tsp. red pepper flakes, to taste
• 1/2 cup green or dePuy Lentils
• 1/2 cup split red lentils
• 5 cups vegetable or chicken broth*
• 1/2 tsp. turmeric
• 2 Tbsp. unsalted butter or olive oil
• 3 cups roughly chopped kale
• squeeze of lemon, optional
• 1/2 cup chopped parsley, for garnish
• 1/2-3/4 cup grated parmesan or something similar (dry and sharp)
• fresh, toasted baguette, for serving

365 calories14 grams fat49 grams carbohydrate16 grams protein

In a large dutch oven over medium heat, warm the olive oil.

Chop the onion, carrot, sweet potato and celery into roughly 1/4" pieces. Put all of the vegetables, including garlic, into the warm pot with the sea salt and saute until just softened, about 5-6 minutes.

Stir in the lemon pepper, Italian herbs, red pepper and both lentils.

Add the broth and stir. Turn the heat to low and cover. Cook for 30-40 minutes until everything is tender but not mushy.

Using an immersion or regular blender, blend up about half of the soup just so it gets thicker but nowhere close to purees. You still want the texture of the vegetables to come through. Turn off the heat.

Stir in the turmeric, butter/oil and kale and stir for the greens to just soften and marry into the soup. Taste for seasoning.

Serve each bowl with a squeeze of lemon, parsley and generous sprinkle of parmesan. Best served with crusty baguette on the side.

*Soup texture is a personal preference. I don't really like them stewy, but it's always easier to add liquid than go back. I found five cups to be about right after blending and letting it cool down a bit (where it thickens slightly), you may adjust to taste.

PT15M

PT40M

PT55M

Italian

Entrée

soup, vegetarian, gluten free

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