Salad

Entrée, Gluten Free, Salad, Side, Summer

Quinoa & Sweet Potato Salad w/ Turmeric Tahini Dressing

Sara Forte ·

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It used to be easier to write here. I like imagining who I am writing to and I’ve lost some of that here. I thought Instagram was a more effective place to share, but that place changed for me, as well. So, I want to be back here like I used to be. Every week if I can, which may be lofty, but I’m going to try. Writing about life or nothing, and sharing something that I made with you all. Perhaps not always a meal, even just a dressing we liked or something from a cookbook I’m enjoying. Would love to engage with you all. I just feel like there are almost too many ways now, and I need to keep shifting to find what fits. Anyway. Hi.

Speaking of you and me and connecting. I am doing a short-ish Zoom demo/class with my Cooking Club folks on Sunday morning at 9am PST. Admittance will be the recipe of a donation to Cajun Navy Relief, or any non-profit involved in the relief efforts in New Orleans. Please email or DM a receipt by Saturday. I would love to have any of you non-members along as well. We’re making some kid-friendly things - zucchini and bean taquitos with some avocado dressing to dip and maybe a nectarine crumble crisp if there is enough time.

Quinoa & Sweet Potato Salad
w/ Turmeric Tahini Dressing

Serves 2

The recipe is tinkered from the Many’s Gourmet Salads cookbook which has some truly excellent ideas for fellow salad lovers. It can take add ins, a swap of olives in for the feta to keep it dairy free, but by all means, double the dressing. It works as a dip and dressing for all sort of things. Have to laugh at home many meals on this site include sweet potatoes and quinoa BUT! Here we are, and it’s so good.

You can cook quinoa and lentils together with 2:1 water to lentil and quinoa ratio. Bring to a simmer, turn down the heat and cook with the cover ajar for about 20 minutes. Fluff with a fork and set aside to cool.

This does require a wee bit of prep, so if you are a salad person, I suggest doubling it and having the components on hand to make this salad a few times throughout the week. Everything saves well. I’ve added grilled chicken or salmon or toss extra firm squares of tofu in oil and coconut aminos and roasting it at a high heat until golden, about 20 minutes, for a veg friendly topping. However, it doesn’t need any of these add-ins, it is plenty satisfying as is!

Recipe adapted from Mandy’s Salads

Ingredients

1 large sweet potato - peeled & diced
1 Tbsp. of avocado oil
sea salt
fresh ground pepper

4 cups of spring mix
2 cups of baby kale
1/2 cup of cooked quinoa
1/2 cup of cooked & drained lentils
2 cups of diced cucumbers
1 cup of cherry tomatoes
1/4 cup of red onion - sliced paper thin
4 oz. of crumbled feta
1/4 cup of torn mint leaves
1/4 cup of chopped parsley
1/2 cup of crispy chickpeas - store-bought or homemade
2 Tbsp. of sesame seeds
handful of dill

For the turmeric tahini dressing

1/4 cup of tahini
1/4 cup of room temp water
1/4 cup of apple cider vinegar
1 lemon - juiced
1 tsp. of turmeric
dash of cayenne
1/2 tsp. of curry powder
2 cloves of garlic - grated
1 tsp. of toasted sesame oil
1/3 cup of flat-leaf parsley
1/2 cup of extra virgin olive oil
1/2 tsp. of sea salt
fresh ground pepper to taste

Directions

Preheat the oven to 425’ and line a baking sheet with parchment paper. Toss the sweet potato chunks in oil, salt and pepper. Spread them in a single later and roast for 20 minutes until tender. Remove to cool.

Combine all the dressing ingredients into a blender, and blend until smooth. Adjust seasoning to taste. If making this in advance, keep it covered in the fridge. If the dressing is too thick or the tahini seizes, add water in tablespoon increments.

Combine all the other ingredients in a giant bowl. Drizzle in the dressing in tablespoon increments, toss until well mixed and it is dressed to your liking. Serve your salad with some sesame seeds and dill to finish.

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Appetizer, Gluten Free, Salad, Side, Summer

ZHOUG SAUCE

Sara Forte ·

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I love love Trader Joes Zhoug sauce and we use it often, but I’m trying to reduce our single use packaging, and this is way better anyway. I finally have notes down so we can make and gift it on our own. I have written about 3 dozen green sauce-ish recipes here, SK Cooking Club etc. - each a little bit different. This one, heavy on the heat and herbs, and a few warm spices. Because it is so warm, I think of it like a concentrate instead of just straight up (ie. putting a dollop in salad dressing or mashing with avocado). Adding just a pinch of sugar and squeeze of lime to balance it. Zhoug is of Yemenite origin, and usually found on tables in Syria and Israel. It truly boosts anything and will certainly be a go-to summer condiment for salads and flatbread and grilled items.

Uses

  • Stir a spoonful into a salad dressing

  • Mix with plain Greek yogurt to make a dip

  • With avocado toast

  • As a protein marinade for any meat, often mixed with some toasted sesame oil and citrus for meat and chicken, or painted on seafood after grilling.

  • Cucumber salad with this, a splash of champagne vinegar, tons of dill, shaved red onion

  • Egg sandwich spread

  • Grilled corn

  • Pasta salad with lots of grilled zucchini, more herbs, baby tomatoes, feta cheese

If you make it, leave a comment about how you used it!

ZHOUG SAUCE

Makes about 10 oz.

You can use a bit more oil if you’d like a thinner yet richer sauce, something closer to traditional Italian pesto. The below will be very herb heavy, as I prefer it this way so it can be thinned with citrus for dressings, marinades, smashed with avocado and the like. It will separate a bit which is absolutely fine and expected.

The sauce will last for 1-2 weeks in the fridge. Getting spicier as it sits so heads up!

Riffed from both Ottolenghi and Cookie and Kate

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Ingredients

4 cloves garlic
3 jalapenos, stemmed, partially seeded and chopped
1 bundle of parsley (1 packed cup)
1 bundle cilantro (1 packed cup)
1/2 tsp. cumin
1/2 tsp. ground coriander
dash of cayenne
1/2 tsp. cardamom
pinch of sugar
3/4 tsp. sea salt
squeeze of lime

1/4 cup extra virgin olive oil, as needed

Directions

Put the garlic and jalapenos in a food processor and pulse a few times to chop. Add the parsley, cilantro, cumin, coriander, cayenne, cardamom, sugar, salt and lime juice and pulse a few more times. With the motor going, drizzle in the oil, scrapping down the sides to get an even, smooth sauce (still a little chunky tho).

Taste for salt and seasonings. You can always add more cayenne if needed but it will get spicier as it ages.

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Entrée, Gluten Free, Salad, Spring

SPRING BOWLS WITH ALMOND ARUGULA PESTO

Sara Forte ·

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May is a big month for us. It is busy and exciting and expensive because there are a bundle of birthdays (around 10 between our two families!) and Mother’s Day and our school year will be ending and while it has felt like Spring for a while here, May sets it straight. Strawberries and sunshine and bursting gardens and longer light. More so than a new calendar year, in May I feel a pull to write and remember and make goals and take stock of how I am spending my time - to both focus in and cast out a wider net for what could be. A New Years of sorts.

I think it’s many of us, but for working moms in a different kind of way, this past year+ felt like so much surviving. That is a generalization, as circumstances vary widely I’m aware, but mothers shouldered a lot of the toughest parts. Quietly, keeping their game face on, but it was a lot. It felt like a day by day of keeping heads above water and constant pivoting. I feel a bit of exhale this season, even though this pandemic is not over over, it is better in our corner of the world, and I’m ready to reclaim some things of my own. I see the holes and my own excuses.

The kids and I have this little diddy I do with them when Cur gets super wild with his buddies or I can see Cleo is on the verge of loosing it because she made a mistake on her picture: “Connect to your head (taps head), connect to your heart (taps heart) and slow down (slow hands).” My hope is that it brings them… us, into our own bodies when we can easily disconnect. It has hand motions of course because 5 and 7 years old, but it’s a simple mantra.

Pay attention. You are already good. This past year was so wild! Connect to your head, connect to your heart, and slow down. And while you’re at it, springy bowls below because sauce makes everything better :)

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SPRING BOWLS WITH ALMOND ARUGULA PESTO

Serves 4

This may make more pesto than you need, and is great to have on hand for eggs, sandwiches, dipping of any sorts. These bowls are satisfying as is, but can take a poached egg or whatever protein you have to throw on the grill or some rotiserrie chicken.

No dairy? You can skip the parmesan in the pesto, no problem.

Ingredients

2 cloves garlic
1/3 cup lightly toasted almonds, plus more for bowl garnish
1 jalapeno or serrano, stemmed and seeded to taste
3/4 tsp. sea salt
juice from one small lemon, about 4 Tbsp.
4 oz. arugula
2 Tbsp. grated parmesan
1/3 cup extra virgin olive oil

12 oz. asparagus
1 Tbsp. extra virgin olive oil
1/2 tsp. everyday/grilling seasoning blend
salt and pepper

1 cup cooked lentils
1 Tbsp. olive oil
2 tsp. Dijon mustard
2 Tbsp. champagne vinegar or apple cider vinegar
1 Tbsp. minced shallot
handful of minced chives

2 cups cooked quinoa
4 radishes, shaved
2 avocados, quartered

Directions

To make the pesto, put the garlic, almonds, jalapeno and salt in a food processor and pulse to break them down. Add the lemon juice, arugula, parm and pulse a few more times. With the motor going, drizzle in the olive oil and run until you get the texture you want. I end up adding a small splash of water. Set aside. This can be made in advance and keep for a week or so in the fridge.

Preheat the oven to 425’. Snap the ends off the asparagus and then use a peeler to clean up the bottom edges so they are smooth and tapered. It looks fancy, Ina does it, so we’re doing it too but you also don’t have to. Oil and season them and roast for 12 minutes until just tender but not mooshy.

Meanwhile, in a mixing bowl, combine the lentils with the olive oil, mustard, vinegar, shallot and a few pinches of salt and pepper and stir to combine. Add fresh chives, stir again.

Assemble your bowls with some quinoa, dressed lentils, roasted asparagus and a few shaved radishes for garnish. Nestle in a wedge or two of avocado, puddle of pesto and some toasted almonds over top.

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