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. 

WILD RICE SALAD WITH MISO DRESSING

I've gotten into the habit of keeping some sort of non-lettuce based salad in the fridge, so I have the option to make a smarter lunch or snack choices. While I do enjoy cooking, I don't feel like doing it all the time, so making a big batch of a salad like this, gets me through the lulls. The beauty of a grain salad is that you can pack it full of vegetables, even dress it, and it doesn't go soggy on you. Some days I mix my trusty grain salads in with some lettuce to bulk it up and get more greens. So handy.

The following isn't necessarily an earth shattering combination of asian flavors, but they are all things that hold up well for a few days. Wild rice does take a bit longer to cook than short grain rice, but I find the smoky, nutty flavor unique. The rice, which is actually edible grass, is packed with fiber and other vitamins and minerals. I typically reach for yellow miso, but recently picked up a jar of the white and am loving it's subtlety. You could substitute quinoa or millet or even serve the whole thing warm for dinner if that sounds more appealing. If tofu is not your thing, some shredded chicken or shrimp would be a nice alternative. Now that I've given you just about every option to alter the original, it's time for a bowl of goodness.

WILD RICE SALAD WITH MISO DRESSING // Serves 2 as an entree, 4 as a side

Inspired by the NY Times Recipes for Health

The following makes a decent portion, but if you want it to last you, I would double or triple the amounts. You could get away with less tofu, but increase the amounts of rice and vegetables to ensure leftovers.

1/2 cup wild rice (any rice works, timing will vary accordingly)

14 oz. block extra firm tofu

2 tsp. coconut oil

2 tsp. soy sauce or tamari

fresh ground pepper

1 heaping cup thinly sliced carrots

3/4 cup cooked, shelled, organic edamame

3 Tbsp. toasted sesame seeds

Handful of Chopped Cilantro or Pea Sprouts

// Miso Dressing //

2 Tbsp. white miso

2 Tbsp. agave nectar or brown rice syrup

1 Tbsp. sesame oil

2 1/2 Tbsp. rice vinegar

1 shallot, minced

Juice of half an Orange

Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking. You will see a tuft of white pop from the center.

Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into a 1/2'' dice. Heat the coconut oil over medium high heat (I love the crust I get in a seasoned cast iron pan). Add the tofu and saute for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned. Turn off heat and set aside.

Whisk all of the dressing ingredients together (Don't be tempted to add salt, miso is pretty salty).

In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.

NECTARINE & FENNEL SALAD

My free time has been a bit limited lately, so cooking hasn't been worth sharing. I would call it more 'assembling' than I would cooking in the past two weeks. I missed it, it is my therapy. I was so excited to be making something that I talked through making this entire salad. Imagine Food Network with no eye contact or matching pans and bowls. I paid close attention to cutting things evenly and paused to share a helpful hint. Hugh started replying to my rhetorical questions at first, until he realized I wasn't responding or looking for feedback, and let me carry on being completely crazy while he took pictures. It's really wonderful that he loves me, because sometimes I just can't help myself from being crazy (Hugh, thank you. xo).

This salad is not complicated in the slightest, but it was the tastiest combination I've had in quite sometime. It reinforces the fact, that finding seasonal, fresh produce guarantees a better product. It was my first time cooking with red quinoa, and I found it to be a bit firmer, which is just perfect to toss into a salad. It is not crucial by any means, but if you can get your hands on some red quinoa, it certainly make a gorgeous alternative to the white variety. I enjoyed this as written below, because I like to eat A LOT of salad, and it not having the weight of cheese or a protein was ideal for me yesterday when I consumed the entire bowl. However, if I were making this for other people, or maybe myself on a less vegetable gluttonous day, it would be excellent with a bit of either feta, goat cheese or a piece of grilled fish to make it more of an entree.

Eat good foods and enjoy your weekend ~

NECTARINE+FENNEL SALAD // Serves 4 as a side

I cannot stress enough how important it is to buy your produce from a local farm stand or farmers market for this salad. Seek out an incredibly fragrant nectarine, a delicate avocado with buttery insides, a plump fennel bulb. It is very light, and what makes it great is the use of ripe, fresh produce. Just a mere suggestion that you could translate as a command.

1/2-3/4 Cup Cooked Red Quinoa

1 Nectarine

1 Avocado

1/2 Cup Shelled, Roasted Pistachio Nuts

1 Cup Thinly Sliced Fennel (use a mandoline if you have one!)

2 Cups Arugula (or lettuce of choice)

// Mustard Chive Vinaigrette //

* These are estimates, give or take to your own taste.

1 Small Clove Garlic

1/4 Cup Roughly Chopped Chives

1 Tbsp. Apricot Jam (Honey or Agave will work)

2 tsp. Dijon Mustard

1/3 Cup Fresh Lemon Juice

1/2 Cup Extra Virgin Olive Oil

Pinch Salt/Pepper

1. Put all viniagrette ingredients in a food processor or blender, pulse until everything is combined, about 30 seconds. Taste for salt and pepper.

2. Working in a large mixing bowl, add the cooked and cooled red quinoa, and about 3 tbsp. of the vinaigrette to keep it moist. Stir.

3. Halve the nectarine, remove the pit, and slice into thin pieces. Halve the avocado and cut into small chunks. Add the fennel slices, pistachios and half of the nectarine and avocado pieces to the bowl, save the other half for garnish.

4. I suggest using clean hands to toss everything, so you can be gentle and retain the shapes of the avocado and nectarine. Add desired amount of dressing and give one more toss to coat. Garnish with fresh slices of nectarine and avocado.