It took a long overdue (albeit very short) trip to the gym to flip through a few of the food magazines I'd been stockpiling. I am so behind that I was reading December issues, which were all holiday themed, and then we swiftly get into the healthy January issues and then back to somewhere in-between come February. I was dog-earring and reading some of the recipes word for word just to learn. I remember when I was first figuring out how to cook and I would read through a Bon Appeitit or Gourmet like a novel. Even if I didn't want to cook a pork loin or master a cheesecake, I would read the recipes just because I wanted the knowledge. Flipping through those magazines and soaking in some new perspective reminded me how much I love the craft of preparing a meal (yes, I'm aware I was at the gym, slowly burning off a single piece of toast while I was reading but that's besides the point). I've become much less efficient with Curran around and cooking for fun falls towards the bottom of my list in the course of a day. I allow that to happen... and so does the teeny person who has a thing for electrical sockets but I think there is a compromise.
I picked up a bag of buckwheat groats in an effort to try something new. It took me a couple times to figure them out but I'm a fan. Naturally gluten free, pretty quick cooking, full of magnesium and has a texture that Hugh referred to as "steel cut oaty rice". Maybe this isn't news to you but like I said, we've been in a rut over here. I bagged a gorgeous chartreuse romanesco and a couple of leeks that didn't look nearly as fresh but I didn't care because I love them. It felt so nice to not necessarily have a plan, but to just cook and move with the confidence that at the end, it would in fact be edible. Simple, colorful, wholesome and maybe not something you'd find in a glossy magazine, but dinner in a fasion that got away from me.
I made a more moderate portion here but this could easily be doubled if you're feeding more or prefer leftovers. I actually prefer the buckwheat at room temperature or cooled, I was getting a super fermented flavor when they were warm. If the groats are toasted, it's sold under the name 'kasha' and that will work fine here as well. You should be able to find one or the other in the bulk bins of your local health food store. I know romanesco can be hard to find and nubs of cauliflower will do well in it's place. Don't be shy with the olive oil. You'll miss out on the caramelized, toasty edges otherwise and end up with rubbery vegetables.
With the romanesco, cut the florets away from the core. Leave the smaller ones intact and halve the large florets. Toss them onto a baking sheet. Clean the leeks and discard the tough dark green parts. Slice them into 1" coins and add them to the baking tray. Drizzle on the olive oil, nutmeg, herbs, pepper flakes, sea salt and toss well to coat. Make sure all the outsides of the vegetables are covered. Roast in the upper third for 30-35 minutes until the edges are browned.
While the vegetables roast, prepare the buckwheat. Rinse it well in a fine mesh strainer and drain. Bring the water to a gentle boil and add the buckwheat. Turn the heat down to a gentle simmer and cook for 7-10 minutes until just softened. If groats start to get mushy turn down the heat. Let it sit for 5 minutes and then drain well. Into a mixing bowl, combine the drained buckwheat, olive oil, honey, lemon juice, chives, parsley and salt and pepper to taste.
I throw my walnuts onto the baking sheet to toast in the last 5ish minutes of roasting or you may toast them on their own if you prefer. Assemble your bowl with the herby buckwheat, a big heap of the vegetables and garnish with a handful of toasted walnuts and crumbled goat cheese.
Summer Squash Pasta with Green Goddess Dressing x Vibrant Food . Sprouted Kitchen
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 x Vibrant Food . Sprouted Kitchen
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
Summer Squash Pasta with Green Goddess Dressing x Vibrant Food . Sprouted Kitchen
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.
Summer Squash Pasta with Green Goddess Dressing x Vibrant Food . Sprouted Kitchen
Avacado Sandwich with Green Harissa . Sprouted Kitchen
"For whatever it's worth: It's never too late to be whoever you want to be. I hope you live a life you're proud of, and if you find that you're not, I hope you have the strength to start over."
- Eric Roth, Benjamin Button (a story by F. Scott Fitzgerald)
I've been writing emails with one of my longest-time friends about the hamster wheel of worry and fear and how it can hold us in its grip. Her being a new mom, myself about to be one, and the fresh batch of angst that comes along with a little life dependent on you and doing things "right."
I love this quote, T, made me think of you. May we be women of confidence and faith - that we fearlessly enjoy the ride relieved we don't control the universe. xo
Avacado Sandwich with Green Harissa . Sprouted Kitchen
AVOCADO SANDWICH WITH GREEN HARISSA // Makes 2
Green Harissa recipe adapted from Ashley Rodriguez for Food + Wine
Hugh isn't huge into mint, so while Ashley calls for 1 cup each mint and cilantro, I cut the mint yield with half parsley and it worked great. Not too minty while still offering some of it's fresh flavor. Seed the jalepenos depending on your heat tolerance - I took out about half the seeds and thought this had the perfect amount of spice. Click on the link for her original recipe where she tosses it with noodles, shrimp and feta. Sounds great.
I went for a straight harissa spread, while we mixed Hugh's with 2:1 harissa to organic mayo ratio and it was delicious. Possibly preferred. If you are one for high-quality mayo, creamy greek yogurt or even a dairy-free cream cheese, the harissa is perfect for a sammy when it has this creamy factor going on as well. Add roasted chicken, quick seared tofu, a fried egg...really you could expand from here a million ways.
/green harissa/
1 clove garlic
1 cup cilantro
1/2 cup mint leaves
1/2 cup parsley
2 jalepenos, stemmed and seeded to your heat preference
juice of one lemon
1/2 tsp. each cumin, ground fennel seed, sea salt
1/2 cup extra virgin olive oil
2 whole grain rolls or 4 pieces bread of choice
1 large, ripe avocado
2 leaves romaine lettuce
1 small bulb fennel, sliced super thin
Avacado Sandwich with Green Harissa . Sprouted Kitchen
In a food processor, add the garlic, cilantro, mint, parsley, jalepenos, lemon juice, cumin, fennel, salt and pulse to combine. With the motor going, drizzle in the olive oil until blended but still a little rough. Transfer to a container and set aside.
Toast your bread. Mash up the avocado with a pinch of salt. Spread a few spoonfuls of harissa on one side of the bread and mash half the avocado into the other side of the bread. Layer a piece of romaine and a handful of thin sliced fennel and close up your sammy to enjoy or pack for an adventure.
Avacado Sandwich with Green Harissa . Sprouted Kitchen
