GREEK SALAD DIP

Greek Salad Dip . Sprouted Kitchen

We were at some new friends' house for dinner this past weekend and they made a whole Greek-themed dinner. I brought a sub-par peach cake, we listened to Greek music and I soaked in being on the other side of the kitchen. I really like hosting and having people over, but it is such a treat to be the one invited as a guest. I just finished the lovely Jessica Fetchor's book Stir and from the perspective of someone who is sick, she mentions as being the natural hostess and care taker, it is uncomfortable sometimes to be on the other side, being cared for, but how necessary it is. I realize I was merely at someone else's house for dinner on a Saturday night, not holding a candle close to Jessica's story of surviving a brain aneurysm, but we can relate to stories by way of our own reality. I was craving to sit at the table instead of standing in front of the stove, is that ok to say on a food blog? As someone who gets paid to write recipes for work? Maybe especially so. My favorite, unrelated to this, line in the book:

"But we are always swept this way and that. We create the life we want to live, yes. Then, in return, that life creates us. We follow the tides; we have no other choice. We splash about beneath the brightest of moons, then the darkest of skies, tug hard from the surface on anchors that refuse to budge, and then, if we are very brave, dive deep." 

I just really enjoyed the book and Jessica's perspective. Perhaps I feel swept up in some sort of tide myself. Anyway. Erin made this chunky Greek salad with tomato halves, slices of cucumber, whole olives and feta cheese scattered throughout. It seemed so rustic but classic and I could have eaten the entire bowl. So, in light of loving to have lunches ready in the fridge, I thought maybe I could chop everything small and have a Greek salsa type thing. I could bring it to BBQs as a dip or toss it with a bit of lettuce for lunch or just sit with the serving bowl and a bag of sturdy crackers. It is exactly as I imagined it'd be and worth sharing here. No new technique or farmers market romance, just the tale of a summer staple gone right. 

Greek Salad Dip . Sprouted Kitchen

Greek Salad Dip . Sprouted Kitchen

Greek Salad Dip . Sprouted Kitchen

GREEK SALAD DIP // Serves 6 as an appetizer

I'll bring this dip to summer parties, but it's also great to keep stocked at home for a quick lunch. Stuff the mixture into a pita or into romaine leaves to make a meal of it. Not that crackers and a dip like this are not a sufficient lunch. You could add some cooked quinoa and a little more dressing and consider it a side dish, making it even more perfect for backyard BBQs.

• 1 cup cooked French Lentils
• 2-3 persian cucumbers
• 2 roma tomatoes, or something similar
• 1/2 a red bell pepper, seeds and ribs removed
• 1/3 cup minced red onion
• 1/2 cup chopped kalamata olives
• 1/4 cup fresh chopped flat-leaf parsley
• 3 Tbsp. fresh chopped oregano leaves
• 1/2 tsp. sea salt
• pinch of red pepper flakes
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. white wine vinegar
• 1/2-3/4 cup crumbled feta cheese, to taste

Put the lentils into a large mixing bowl. Scoop out the seedy center and finely dice the cucumbers. Do the same with the tomatoes and red pepper. The smaller the dice, the easier to scoop with a cracker. Add them to the mixing bowl. Add the red onion, olives, parsley, oregano, salt, pepper flakes, olive oil and vinegar and stir to mix. Gently stir in the crumbled feta and taste for seasonings. 

Serve at room temperature or chilled. The salad will keep for 4-5 days in the fridge, the vegetables getting a bit softer by the day but still enjoyable. 

Greek Salad Dip . Sprouted Kitchen

FIESTA KALE SLAW WRAPS

ZFiesta Kale Slaw Wraps . Sprouted Kitchen

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 :)

ZFiesta Kale Slaw Wraps . Sprouted Kitchen

ZFiesta Kale Slaw Wraps . Sprouted Kitchen

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

ZFiesta Kale Slaw Wraps . Sprouted Kitchen

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. 

ZFiesta Kale Slaw Wraps . Sprouted Kitchen

CHARD + LEEK FRITTATA

Chard & Leek Fritata . Sprouted Kitchen

I am supposedly having a baby today, though I'm aware that date is flexible. It has been the strangest week of waiting for this huge thing to happen. I made sure the plants got extra water, haven't left the house without my phone, washed my hair a little more frequently because I will have this first picture of us forever. I wanted to prep a lot of food for us to have at the ready or in the freezer but I just couldn't do it. It felt like I was writing off all signs normalcy by hoarding food for when life changes maybe tomorrow or maybe in a week or so. All I could muster up this week besides a loaf of berry flecked banana bread was this frittata. I hesitate to post it as I know I am not showcasing anything particularly creative or unique here, but when you are waiting for something huge to happen, all you can really do is normal - the tasks or food or errands you don't even have to think about, and for me, that includes frittatas and banana bread. I sauté up what looks egg-friendly from the crisper drawer, whisk a few eggs and whatever cheese needs to be used and it's the perfect little protein cake to warm up with a piece of toast. Something simple and predictable - just about all we're up for until not given the choice. 

There will be a bit of silence around here but we'll pop in with a few pictures of the wee one when he decides he's fully cooked. Big hugs. 

Chard & Leek Fritata . Sprouted Kitchen

CHARD + LEEK FRITTATA // Serves 4

I used chard and leeks because it was what I had, but any green or onion could work here. I prefer a thicker frittata slice, so I go with eight eggs in an 8" pan. You could get away with six eggs but note it will be even more veggie packed. 

• 1 leek, halved and cleaned
• 1 small bunch swiss chard, stem and ribs removed (or 5 cups chopped dark leafy green of choice)
• 2 Tbsp. extra virgin olive oil
• 8 eggs
• 1/4 cup heavy cream or creme fraiche
• 1/2 tsp. cayenne
• 1/2 cup feta cheese
• sea salt + pepper 

Chard & Leek Fritata . Sprouted Kitchen

Preheat the oven to 375'. Warm 1/2 Tbsp. of the oil in a pan over medium heat. Slice the leek into thin half moons and add it to the pan. Sauté for 5 minutes until well softened.

In a large bowl, whisk the eggs and cream well with the cayenne and generous pinch of salt and pepper. Add the leeks into the bowl. 

Warm another 1/2 Tbsp. of the oil and sauté the greens with a small pinch of salt until wilted, about 3 minutes. Allow them cool slightly, releasing the steam pockets. Add the greens to the egg bowl along with half the feta and stir everything to mix. 

In an 8" pan, preferably non-stick, warm the remaining Tbsp. of olive oil over low heat. Add the egg mixture to the pan, sprinkle the top with the remaining feta and cook for about 5 minutes until the edges start to look cooked. Transfer the pan to the oven and cook for about 15 minutes until you jiggle the pan (with a mitt, it'll be hot) and the center of the frittata is slightly soft. It will set as it cools. Slice the frittata into wedges and serve with warm buttered toast. 

Frittata will keep covered in the fridge for a week. 

Chard & Leek Fritata . Sprouted Kitchen