salad – Crystal Rivera

heirloom tomato, currant, blackberry salad & cocktail

July 23, 2022September 26, 2022by Crystal RiveraLeave a Comment

When Sophia Roe shared her tomato and currant salad the other day, it reminded me how much I love the combination of both on a plate. It is pure magic in looks and taste. It is currently the season for BOTH in NYC so you need to get to your local farmers market and grab ’em! I used a variety of tomatoes here, one large Cherokee heirloom and a pint of cherry tomatoes. Blackberries made this extra special and yes, they are also in season. Please use your best quality olive oil for this beauty! All it really needs is a couple pinches of flaky salt but I did add some ground galangal for floral heat. If you spot any fresh, grate a tiny bit! It’s a beautiful ginger-looking ingredient that I even slip into fruit pies when no one is looking.

I dragged my butt out of the house in this heat for some market therapy, and I recommend you do the same. Look at my tiny haul! Currants are tiny and mighty and I am obsessed with them. A little sweet with a citrusy tart bite.

Most of it went into this salad. And the juices that were created from the salad? Yeahhhh…I turned ’em into a cocktail. Recipe for both below!

heirloom tomato, currant, blackberry salad

a fruit-forward summer salad

Print Recipe Pin Recipe

Course Appetizer, Salad

Servings 4 people

Ingredients

1 large heirloom tomato cut into pieces
1 pint cherry tomatoes halved or quartered
1/2 pint blackberries halved
currants, as much as you'd like! stem on or off
generous amount of good quality olive oil
2 tsp ground galangal optional
flaky sea salt to taste
juice from 1/2 sm lemon

Instructions

Add all ingredients together, gently mix. Allow it to sit for 30-60 minutes before serving, so that the flavor develops! The juices from this salad is perfection. Serve with bread, or use the juices for a cocktail like I did!

Keyword Currants, In Season, Quick, Seasonal, Simple, Summer, Tomatoes

Because I didn’t have any bread to sop up the juices, and the juices were out of this world, I decided to reserve it for a cocktail. I’m going to ask my Instagram audience to help me name this cocktail, but for now, here’s the recipe. It has 3 ounces “leftover salad” juice, 2 ounces vodka, and about 5 ounces of sparkling grapefruit mixer. Ginger ale might do well, too. I used what I had, and it worked!

Plant-based, Tomatoes

Pickled Sweet Plantain Salad

March 20, 2021by Crystal RiveraLeave a Comment

Loisa and I are bringing you fresh takes on classics, and I’m loving this latest one.

Here’s some guineros en escabeche inspo for you, minus the green bananas (guineros), I know! The yellow plantain is for my sweet cravings, and the cherry tomatoes are for that burst of spring and summer I so desperately miss. In addition to tomatoes and avocados, I imagine you can make this even more colorful and filling by adding a variety of sweet and hot peppers, added them to the quick pickling process or kept fresh. While you can make this the night before, I have served this several times an hour or two after mixing everything together. It still comes out flavorful. Just remember to add the avocado closer to serving.

Pickled Sweet Plantain Salad

Crystal Rivera

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Course Salad, Side Dish

Cuisine Puerto Rican

Servings 4 people

Ingredients

for the plantains

2 yellow plantains peeled
olive oil enough to coat plantains
1/4 tspn Loisa Adobo divided

for the pickled onions

2 small red onions halved and then sliced
1/4 cup olive oil
1/4 cup apple cider vinegar
2 garlic cloves gently smashed
1 bay leaf
1/2 tspn Loisa oregano
1/2 tspn sugar
1/4 tspn Loisa cumin
salt and pepper to taste

for assembling

baked plantains sliced
2 avocados diced
1/2 lb cherry or grape tomatoes halved
cilantro chopped, to taste
pickled onions
olives or capers optional
salt and pepper to taste

Instructions

for the plantains

Preheat oven to 400 degrees. Place plantains on a sheet pan and drizzle olive oil over them, spreading the oil evenly around it along with adobo, about 1/8 tsp each. Bake for 15 minutes on one side, and 15 minutes on the other. Set aside.

for the onions

Place all ingredients in a saucepan set under medium heat. Allow it to boil for about 5 minutes, then set aside in a small bowl. I like the onions to still have a tiny bit of crispness to them while remaining a vibrant color. Boil longer for softer onions and stronger flavor.

for assembling

Mix the sweet plantains, tomatoes, avocados, cilantro, and onion mixture together. Add in the olives or capers, if using. Chill for at least 1-3 hours before serving.
If you plan on marinating this salad overnight, add the avocado and tomatoes next day right before serving. Season with salt and pepper if necessary. Enjoy!

Notes

For the plantains, I chose ones that were slightly blackened to assure that they do not lose shape when getting mixed with other ingredients. The blacker, the sweeter and softer they are. But do you!

Keyword Fresh, Simple

Here are other recipes I created using Loisa’s spices! This ongoing partnership has been the thing of color and comfort.

–Festive Veggie Arroz con Gandules

–Stewed Pigeon Peas (Gandules Guisados) with Fried Mushrooms

Uncategorized

Spring’s busy but easy salad with cauliflower and asparagus

May 24, 2020May 24, 2020by Crystal Rivera3 Comments

Does this look busy to you? Okay, maybe. BUT it’s so easy to put together and even more easy to put into it whatever the seasons offer. I first got the cauliflower salad idea from Ottolenghi in Simple, where he uses both roasted and freshly grated, then adds a variety of greens, pistachios, and pomegranate. It’s refreshing and absolutely beautiful. His recipe has transformed a bit in this household and I wanted to share it with you in case you needed some fresh ideas for your stay in.

This was the latest version I made. I used:

-1 large head of cauliflower, 1/4 of it set aside in a thick wedge for grating
-olive oil, enough to coat
-1/4 tsp turmeric
-salt and pepper, to taste
-1 cup cooked wild rice, or any leftover rice/grains you have
-1 bunch asparagus, trimmed and cut into 1″ pieces
-2 large garlic cloves, chopped
-1/2 cup parsley, chopped
-1/2 cup dill, chopped
-pomegranate seeds from 1/2 of medium pomegranate
-juice from 1 lemon
-ground cumin, to taste
-ground allspice,to taste
-almonds or pistachios, optional
-feta, optional

Preheat oven to 400 degrees.

Cut the cauliflower into florets and place in a baking sheet. Toss in olive oil, turmeric, salt and pepper. Roast til they just begin to brown, about 20 minutes. You want them still firm, not entirely caramelized and softened to the point of no return. Let cool.

While the cauliflower is in the oven, saute your asparagus in a heated pan with olive oil,. salt and pepper, and chopped garlic. This should take about 8-10 minutes. Let cool.

Grate 1/4th of reserved cauliflower and place into a large bowl. Add the chopped greens, seeds, rice/grains, and everything else when they’re cool enough to not soften the fresh herbs.

Season with lemon, drizzle of olive oil, salt, pepper, cumin, and allspice. Toss til everything seems evenly dressed. Pop in the fridge for at least a 1/2 hour before serving. Then add your optional nuts and feta.

My mom allows me 1 serving, while she eats all other servings available.

Food Talk

baby carrot salad and a warm hello

March 12, 2020March 12, 2020by Crystal Rivera

It appears I’ve taken a blog-writing hiatus without ever having planned on it, but let’s chat. After being diagnosed with trigeminal neuralgia half a year ago, a rare condition that has left me, to this day, not able to use the right side of my mouth without flinching in very strange, fiery pain, I fell into a depression that led me to holding a camera more often than using words and seeing friends. Believe me, I am still obsessed with food. The obsession is quiet, though. (And mostly on Instagram.)

But I am eating. Mostly softer foods, veggies, grains, and poultry. I am slowly cutting out red meat. I am even trying to cut out dairy (say what!?) but that’s a challenge. I’m not chowing down on a wedge of cheese anymore so I do consider that progress, though a friend of mine did tell me the parmesan in my fridge is no danger to me at all in the realm of lactose. And another friend suggested I make her ginger and ghee tea for a special, satisfying indulgence. (THANK YOU, FRIENDS. I fuggin love ghee). I use oat milk now for coffee. And a lot of this is just trying to figure out what my body cannot have anymore. I bloat my way to 4 months pregnant, and my immune system went nuts on me the last time I tried to exercise and change my diet (enter trigeminal neuralgia, sciatica, and a psoriasis flare-up all at once, a week after these sudden changes.) Managing all of this plus having a hard time at work has left me stressed the fuck out. Yes, I am cussin’. This is really just to say, expect some changes on the blog. I feel I ought to be talking more about mental and physical health, and how food is a major part of that conversation. I hope you will join me.

My social life has suffered a great deal during my quiet, and now those with an autoimmune disease are being warned not to have a social life because we are at risk of getting real sick, along with elderly, far worse than those with no preexisting conditions. Which I already knew, but wonderful. Excuse me while I take my frustration out in the kitchen. (I think everyone should practice some caution. Just sayin’)

I’ve cooked so much during this time away so instead of going crazy choosing which to share, I’ll just talk about what I made last.

Baby carrot salad with a Middle Eastern flare

-3 bunches of baby carrots, washed, halved if bigger than others, greens set aside
-6-8 red pearl onions, halved
-drizzle of olive oil, salt n pepper, cumin optional

Add ’em to a hot pan, only moving them around once or twice. You want them to soften slightly and caramelize. Then set aside in a bowl.

Add:
-2 cups wild rice variety with grains that were cooked in vegetable stock
-1/2 cup or more of fresh parsley, dill, and/or cilantro, chopped
-carrot tops, chopped, optional but do use them for something else if not here
-handful of toasted almonds
-feta, optional

Then add a dressing made of
-juice of 1 small lemon
-long drizzle of olive oil
-about a tsp of pomegranate molasses
-salt n pepper, to taste

Always to taste. Serve warm or cold.

If anyone else is struggling today, let’s have a chat, or just know that I’m right there with you. While I’ve suffered from severe lack of confidence since I got sick, I will say I’m just starting to welcome some food opportunities that have come my way. Baby steps. It may sound ridiculous to some that I’ve ignored food photography jobs or cooking class opportunities these last few months, but I have. I’ve literally disliked half the stuff I’ve put out into the world lately, but I think I’m ready to take better care. Be kind, y’all. Be safe. Eat well. All that jazz.

Tomatoes

heirloom tomatoes with fried caper dressing

July 24, 2019July 25, 2019by Crystal RiveraLeave a Comment

If anything can make me feel better after a couple of weeks of emergency after emergency, it would be the sight of tomatoes. That, to me, is summer dressed in it’s finery.

Being absent from the greenmarket was FELT. A single step outside of Union Square train station and I was already overwhelmed with the beauty of it all. At least 8 farmstands showcased my loves. I saw super tiny yellow ones called currant tomatoes and I almost lost my mind. And all my money.

lrm_export_99956276767949_20190724_1705040048660357271632384897.jpeg

lrm_export_99848338679656_20190724_1703160666366731017889553275.jpeg

I came home with yellow and blushing heirlooms and I wanted to have them simply. I would’ve just took a bite out of one if I was not sharing with a few others (that’s how simply I wanted to have them). But I aim to share.

The dressing is an infused olive oil with fresh orange, herbs, garlic, and capers that become so crispy you could snack on them alone.

If you can do without the fresh orange juice, add a bit of white balsamic instead. Be sure to give the capers a good rinse, to dull down the salt, then lay them out on a paper towel to dry before frying them. You might have some infused oil left over, which isn’t a bad thing. Save it for something else. As for the tomatoes, they’ll be gone by the end of the meal (or before).

Heirloom Tomatoes with Fried Caper Dressing – Serves 4

-2 tbs capers, rinsed
-1/4 cup good quality olive oil
-3 long strips of orange zest
-2 leafy sprigs of oregano or thyme (or 4 if small/thin)
-1 garlic clove, smashed
-couple of fresh squeezes of an orange
-3-4 heirloom tomatoes, sliced
-feta, fresh herbs, optional for serving

Heat a small pan and pour in your olive oil. When ready, add your capers, herbs, and garlic. Saute for about a minute before adding your orange zest. Here’s an in-action shot:

Fry til the capers begin to burst (this happens quickly so keen an eye out). Take off heat. Using a slotted spoon, transfer the capers to a bowl or plate lined with a paper towel. In another bowl, pour in the infused olive oil. When cool, add a couple of squeezes of orange juice or white balsamic. You can dress the tomatoes ahead of time but save the capers for when everyone’s ready to dig in.

I haven’t had the nerve to slice the heart-shaped tomato yet. I’ve 3 heirlooms left and I might just dress them in the leftover infused oil, or take that selfish bite.

Garden

grilled cabbage tabbouleh

June 26, 2019December 15, 2020by Crystal Rivera3 Comments

Ever wake up one day to discover you’ve exhausted your head of red cabbage? I mean, you open the fridge and find a wedge left, yawning at you from the comfort of it’s crisp drawer, as you return it’s stare and remember how you used it to begin with: garnishes to make your every dish pop. All week long. Actually, TWO weeks long. Ex: lentil and sweet plantain chorizo soup. That’s just straight rude. It’s deep color deserves the spotlight, and if you want an eye-catcher without having to break a sweat, this is it. All my favorite food-colors in one, gorgeous salad. (Is it red? Is it purple? It’s both, says cabbage experts.) I say it’s according to mood.

I’ve had plenty of tabbouleh in my life, but never this one, and never grilled. It’s got your usual bulgur and finely minced greens. Fresh lemon juice and cumin ties it all together as it always has…but then you have still-crisp charred cabbage, with moments of pomegranate seeds bursting in your mouth. And then the crunch of pistachios! I can’t. It’s a lovely experience and that wedge in your fridge will stop giving you dirty looks–promise!

Grilled Cabbage Tabbouleh

-1/2 head of medium red cabbage, sliced thin, about 3.5-4 cups (or from one tiny head!)
-1/2 cup bulgur wheat
-boiling water, 1 cup
-1 cup tightly packed herbs, finely chopped (parsley, dill, mint)*
-1 tsp ground cumin
-1/2 tsp allspice
-juice of one small lemon
-drizzle of good quality olive oil
-1/2 tsp pomegranate molasses (optional)
-salt and pepper, to taste
-1/2 cup pomegranate seeds
-1/4 cup unsalted pistachios, roughly chopped

In a heatproof bowl, add your bulgur and boiling water. Let stand for 1 hour. It will double in size.

Meanwhile, heat a cast iron grill skillet (or any cast iron skillet) to highest temp. When very hot, add cabbage. Grill for two minutes without stirring/turning them over. Then do just that and grill for about a minute more.

Transfer them onto a big plate to cool down (pop it in the fridge if you’d like). Then work on your herbs.

Note: be sure to thoroughly dry your herbs before chopping them. It’s tedious but worth it! You don’t want soggy greens. After I’ve picked them (also tedious), I lay them on paper towels. Pat dry, remove towels, then chop away. What else is there to do as your bulgur does it’s thang for an hour? ha!

Once the bulgur is ready, transfer them to a mesh colander to make sure all excess water is gone. Then transfer them to a bowl along with everything else but the pistachios. Toss and season to taste. Keep in fridge for at least 30 minutes before serving, preferably. But serving at room temp is fine as well.

Add pistachiossss last min.

Wow your guests.

Uncategorized

grilled escarole, cabbage, and apple salad

June 17, 2019June 18, 2019by Crystal RiveraLeave a Comment

After a week of celebrating Dan’s birthday and graduation with beautiful Syrian, Mexican, Chinese, Ramen, Italian, and Peruvian food OMG, I severely missed a home-cooked meal. A healthy-and-grilled one please. While dipping fresh tortillas in a cast iron full of 3 cheeses and chorizo is spectacular, I have to admit, I don’t feel that spectacular afterwards.

Bring on the simple veggie platters!

This was the first thing I made when I got home, and it took all but 20 minutes to put together. The addition of feta on the slightly bitter greens with a squeeze of that grilled lemon was beautiful. But I encourage you to take a knife to the greens and cabbage, and get yourself the perfect bite of sweet apple and onion along with the salty-and-creamy feta. You won’t regret it.

-1 head of escarole, quartered lengthwise & cleaned well
-1/2 a head of red cabbage, sliced into wedges
-1 red onion (or half vidalia), wedges
-1 big apple, cored and cut into wedges
-about 1/4 cup olive oil, divided
-salt and pepper, to taste
-1 lemon, halved, for serving
-feta, for serving

After giving your escarole a good bath

(it seriously needs one), place them in a large bowl and drizzle some of the olive oil onto the leaves and season with salt and pepper. Massage the leaves a bit. In another bowl, add your sliced cabbage, onion, and apple, and gently toss with olive oil, salt and pepper.

In a cast iron grill pan under medium-high heat, sear cabbage, apples, and onion til grill marks occur on both sides, about a minute a side. You may need to do this in 2 batches. Lay them on a platter when done and start grilling your escarole, about a minute a side as well. You’ll want to see them charred and tender but still a bit crisp. Plate them.

Serve with grilled lemon halves. Maybe a little tahini. Maybe some grilled meat if you’re into that. OR beans. I’m into that.

Food Talk

A Month with Simple

May 29, 2019May 30, 2019by Crystal RiveraLeave a Comment

There have only been two cookbooks my hands have ever taken turns being attached to: Aromas of Aleppo, and Tasting India. With Ottolenghi’s Simple now being added to the list, (thank you Danny) my hands don’t even know what to do with themselves. I’ve made about 8 of his dishes within 3 weeks, and have picked up certain things from them that I can’t wait to try out in some of my own recipes. For instance,

FRIED CAPERS. Shut the front door.

On the day I came back with the first of the asparagus, purple and green, I knew I wanted to smother them with buttered, toasted almonds, fried capers, and dill. Because that’s what page 82 told me to do. Everyone at the table loved that extra touch of salt on fresh tender stalks.

The next day, I wanted to try the capers out in a cantaloupe salad, because while I crave sweetness, I tend to crave the saltier side of things a tad bit more. I’m still developing the recipe for this one but YES, it worked out pretty nicely: cantaloupe, blood oranges, green olives, sumac caramelized shallots, crispy tarragon, fried capers, feta, sorrel and radish microgreens.

ORANGE PEELS and SEAFOOD and SPICE oh my (a much-needed reminder)

My family’s favorite was this shrimp with orzo and marinated feta. It reminded me of mussels I make with orange peels and canellini beans (which is a recipe I should definitely write up!). I’ve had a similar dish, minus the peels, at MP Taverna about a year ago. It was called a seafood paella and it, too, had feta and orzo and lots of red pepper. In short, Ottolenghi had me at orange peels. And marinated feta. If you look back in the archives, I have at least 10 recipes using orange peels, and one with marinated cheese. I’m a little in love over here.

GRATED FRIGGEN CAULIFLOWER

Now on to this bright one. I adored this salad. While most of the cauliflower gets roasted (including it’s leaves, which is so very elegant and is zero-waste friendly), some of it is grated raw and tossed in with pistachios, pomegranate seeds, parsley. It added a beautiful crunch and freshness to this salad and I can’t wait to grate cauliflower into other dishes, too.

PEAS AND CILANTRO (and how it’s currently peas season so let’s play)

I took some liberties with this one by adding cumin and aleppo pepper to the green sauce, and blistered shishito peppers to the potatoes. I want to put this sauce on everything! I also want to try out other herbs and flavors, so look out for something similar by me in the near future. We are in the thick of sugar snap season!

MARINATING TWO DAYS IN ADVANCE: Chicken Marbella

When I read that this chicken can be left alone, in the fridge, with olives and capers and dates and all the things, I was happy. This meant I could spend my Thursday morning working on my blog instead of being in the kitchen, fussing over chicken, because I did all that fussing two days ago. All I had to do was pop it in the oven and go about my business, and return to a beautifully flavored meal, sticky with pomegranate molasses.

I’m not even close to spending less time with this book. My rose harissa just arrived, the very one that Ottolenghi suggests we use. There’s also tomato after tomato recipe, eggplant recipes…I’m simply waiting for the right time.

In the Garden

We just planted Black Cherry tomatoes to go along with 3 other tomato plants, and scarlet runner beans that hopefully will not find it’s way to our Sicilian eggplants’ mauve flowers. If they do, (or if the new furbaby does) well, there goes that roasted eggplant with curried yogurt my hand keeps returning to. Page 66.

Uncategorized

Spring Greens Kibbeh

May 1, 2019May 6, 2019by Crystal RiveraLeave a Comment

Guess what? I have never had an all-veggie-and-herb kibbeh before. Nor a very flat one. It is the hefty oval-shaped classic stuffed with meat that I’m used to; with it’s outer, crispy shell made of bulgur wheat and even more (but very delicious) meat. In Lori’s kitchen, all that’s needed is a fresh squeeze of lemon over them and each bite is heaven. But it’s spring and I want to do the following: see green, eat green, maybe not spend too much time in the kitchen if there’s a shortcut I can live with. I also really want to eat less meat.

So bring on this quicker version of kibbeh packed with fresh herbs, chickpeas, spring peas, and beautiful spices. Kibbeh-meets-falafel, almost! Use whatever greens you fancy.

While you can use fresh English peas that are already pre-packaged for you, I’ve come across spring’s sugar snap peas plump enough to shell and use for this recipe. No steaming necessary! They are currently in season. They are sweet all over and you can make a simple salad out of their tender shellings.

Add some fresh herbs and toss them in lemon juice and good quality olive oil, and season with salt, pepper, cumin, and sumac. And yes, it goes perfectly with kibbeh!

Spring Greens Kibbeh – makes 12-14 thin patties

– 1/2 cup fine bulgur, rinsed and drained completely in a fine mesh strainer
– 3 spring onions, sliced thin
– 3 garlic cloves, minced or 3 ramps/garlic scapes, chopped, if you have
– 1 cup variety of herbs, tightly packed, chopped (parsley, cilantro, dill)
– 2/3 cup cooked chickpeas, gently smashed
– 1/3 cup + 1 tbs fresh spring peas (frozen is ok)
– 1/2 cup flour
– 1 heaping tsp allspice or baharat
– 1 heaping tsp Aleppo pepper
– 1 tsp fine sea salt
– 1 tsp cumin
– 1/4 tsp coriander
– vegetable oil, for frying

In a big bowl, add all ingredients together, tossing so that everything looks fully incorporated. Then knead til big, slightly sticky clumps form.

Cover and leave in the fridge for about 15 minutes. When ready, knead a palmful of the mixture into a ball and press it down to create a flat disc. Do this til the mixture is gone. No worries if some of the peas run loose. You can always press them gently down onto a patty after you form them.

Heat a cast iron skillet and drizzle vegetable oil onto it. Not too much! We’re just searing each patty on both sides til they’re golden, about 1 1/2-2 minutes a side. For each batch, drizzle more oil onto the pan. Place them on a plate lined with paper towels, sprinkle with salt while they’re still hot. When ready, plate them however you wish, though stacking them is fun.

Serve with lemon wedges and/or pomegranate molasses. And that shelling salad!

If you’re serving more than 3 or 4 people, you can easily double the recipe. This is a great appetizer, lunch, or snack, or side dish.

Last night I served it with this beauty of a red snapper with even more beautiful cauliflower and everyone was so silent at the table, enjoying every moment of molasses dripping onto this and onto that.

If interested in making this super easy one-pan meal, just season the fish with za’atar, olive oil, lemon juice, salt and pepper. Toss the cauliflower in olive oil, salt, pepper. Roast for about 40 minutes. Heat up the kibbeh for about 6 minutes in the oven if it cooled down. The crunch of these patties completed the meal! Between the 3 of us, there were only a few left. And I enjoyed those few cold the next day.

Tomatoes

Braised Cranberry Beans (Enjoyed Two Ways)

April 11, 2019August 15, 2019by Crystal Rivera4 Comments

I’ve a confession to make.

I left these beauties in the fridge for at least a week before getting down to business.

How dare I, I know. It’s just that I’ve been overly excited about Spring’s arrival, and with that comes some major irresponsibility on my part. I am buying way too many things at the farmers market and I can’t keep up with it all. When I looked in the fridge today, I had bags of three kinds of radishes, thyme, chives, forgotten carrots and onions, cauliflower, purple cabbage, ridiculously expensive cherry tomatoes, 5 kinds of cheeses…the list goes on. But can you BLAME ME?

Anxiety started to build up last night. I stayed up late brainstorming what I wanted to make the next morning. Mind you, everything I thought of had zero things to do with cranberry beans, because I actually forgot I had them. I went to bed with more ideas than a solid plan for 8 AM. When I opened the crisp drawer next morning, there they were, a gloriously pink reminder of their existence.

It was clearly time to sit down, and start shelling. I had no idea what would happen after I revealed what was inside each pod. That’s what makes this recipe special to me. I felt how I used to when writing a poem. The first step is to begin. Begin somewhere, anywhere, and let it transform into something unexpected and beautiful. That’s what happened here. It began with a braise.

And then it became a salad of some of the things I couldn’t bare to neglect any longer.

Braised Cranberry Beans

for boiling them first
-fresh cranberry beans, shelled, about 1 1/2 cup
-1 garlic gloves, smashed
-sprig of thyme or other herbs

for the braise
-1/4 cup good quality olive oil, or enough to cover beans half-way in small pot
-1 tsp toasted cumin seeds or powder
-1 garlic clove, smashed
-orange or lemon peels (optional)
-generous amount of Aleppo pepper (or other red pepper)
-salt, to taste

for the Braised Bean Salad (basically, your market haul) I used:

-braised cranberry beans with oil
-cherry tomatoes, quartered
-3-4 radishes, all the colors
-small bunch of fresh chives
-leaves from 1 thyme sprig
-salt and pepper, to taste
-fresh drizzle of olive oil
-fresh squeeze of lemon
-ricotta salata cheese (or other cheese)

Directions

Braised Beans: After the beans have been shelled, put them in a sauce pan with enough water to cover, and let it simmer for 20 minutes with aromatics. Drain. In the same pan, heat the olive oil and begin to saute the garlic, cumin, and red pepper for about a minute. Add the beans and cover, stirring occasionally, for about 30 minutes under low heat (or until the beans have softened and some have turned a golden color.)You want that braised-crisp look on the outside, but creaminess on the inside.

At this point, you can serve as is. Spoon it over beautiful bread. Maybe add some grated parmesan.

But if you’re lookin’ for something more, continue on and make the salad. Add all the spring things and toss. Season with salt and pepper and dress it with fresh lemon juice. Use what you have on hand but be sure to have something in there that provides a good crunch. I love the addition of radishes in here for that very reason. Maybe uncooked green beans! Parsley would make another nice, green addition.

And here’s a friendly reminder: keep an eye out for the beautiful at your local market. They may come in very tiny bundles. The stuff of poems.

Food Talk

Miss-You-Spring Galette

March 10, 2019March 22, 2019by Crystal RiveraLeave a Comment

Are you over citrus season yet?

Not I.

But I wanted my next recipe to lean into spring as if it were only 10 days away. (It is. It doesn’t feel like it, but I promise you, it is. My latest trip to the farmers market told me so!)

Some will say I jumped headfirst into our neighboring season with all these glorious yellows, oranges, and greens, but then that buttery, flaky, pie dough keeps things real cozy, just in time for that moment you realize it’s 23 degrees outside and not as sunny as what’s comin’ out the oven.

I didn’t know what to name this! It’s basically one of my favorite salads nestled into pie dough. Roasted beets and oranges, topped with lots of spicy greens, and feta.

Cara Cara and Golden Beet Salad Galette AKA Miss-You-Spring Galette AKA Fav Salad Galette?

-2 small golden beets, peeled and sliced crosswise
-1/2 tbs blood orange olive oil (or regular olive oil)
-salt and pepper, to taste
-1 Cara Cara, peeled and sliced
-9 inch pie dough (homemade or store-bought)
-milk or eggwash
-pinches of spice blend (or cracked pepper, flaky salt)
-1/2 cup feta, or more!
-1 1/2 cup arugula or microgreens, dressed however you like, I used a citrus balsamic

Preheat oven to 375 degrees.

1. In it’s own bowl, toss sliced golden beets in olive oil, salt and pepper.

2. Roll out your dough on a baking sheet that has been lined with parchment paper and layer it’s center with beets and oranges. You’ll want enough room to fold in the edges. You can even add some crumbled feta at this point, reserving the rest for when it’s out of the oven.

3. Brush any exposed oranges with olive oil.

4. Brush milk or eggwash on the folded edges and sprinkle some seasoning. I added Aleppo pepper, salt, roasted garlic, parsley flakes.

5. Bake at 375 degrees for about 35-40 minutes. Let it cool down a little before piling on your greens and cheese.

I repeat: 10 more days!

Also, just for photographing purposes, I used way less greens and cheese so that you can see the oranges and beets. But please, pile everything on (and some), should you want to. I’ve even placed extra greens and cheese in bowls in case others wanted more. Maybe offer olives, too!

Food Talk

citrus green bean salad & Tuscan-style beans

January 13, 2019January 14, 2019by Crystal RiveraLeave a Comment

If you can find me competing with squirrels for my neighbor’s figs, then you best believe I was found, on vacation, taking the neighborhood’s oranges from trees bustling with these thick-skinned globes.

As if I didn’t have enough of them, I purchased honeybells, meyer lemons, and tasted a variety of oranges at the farmers market. They made a wonderful addition to a refreshing green bean salad that I made not once, but twice.

Inspired by a meal I shared with Victoria Anzalone in Astoria at Milkflower right before heading to Englewood, Florida, I fell in love with it’s simplicity. The green beans were kept crisp, tossed in a vinaigrette, and topped with sharp cheese, orange segments, slivered almonds, and quick-pickled radicchio. That’s it.

Mine was inspired by Florida and everything I fell in love with at Englewood Farmers Market.

Wild orange roasted nuts, which were handed to Dan and I with the promise that we’d pay this kind man a week later because we ran out of cash. We paid Ashley Gray, suitcases in tow, an hour before hopping on the plane heading to NY. The cheese we used was a creamy asiago aged with raspberry ale from Stamper Cheese Company. The oranges were sorta-kinda stolen, and used for a citrus vinaigrette to toss the beans with.

Directions:
We’re using a pound of green beans, trimmed, boiled in salted water for 2 minutes, placed in ice water, then drained. The color of your beans should be bright and glorious. Toss them with a citrus vinaigrette (juice from half a small orange, couple of splashes of apple cider vinegar or rice wine vinegar, little bit of olive oil, salt and black or red pepper.) Keep in fridge marinating in this dressing for at least 30 minutes before serving. Plate the beans, top them with orange segments, crushed nuts of your choosing, your favorite sharp cheese.

I love seeing them on the plate. When I returned home, I made this again but with blood oranges, feta, no nuts, and golden raisins. The dressing was a fig balsamic. Use what you got, I always say!

I served this with brothy, Tuscan-inspired beans with greens. A beautiful lunch made with ingredients I bought from a Korean farmer at Fresh Harvest who is head-over-heels in love with everything she grew. She handed me the perfect cherry tomatoes, long beans, chinese broccoli. The leafy broccoli and colorful tomatoes were perfect for this.

Ingredients

for the beans
– 1 cup dried baby lima beans, soaked over night
– 1 large garlic clove, smashed gently
– half a small onion
– bay leaf or sprig of rosemary
for the “soup”
– 4 garlic cloves, chopped
– 1 small onion, diced
– 1 large carrot, diced
– cherry tomatoes, chopped
– fresh thyme
– dash of white wine or rose, optional
– parmesan rind
– 4 cups chicken or vegetable stock
– 1 cup variety of greens (parsley, chinese broccoli)

Directions

In the morning, drain beans after it’s over night soak, cover with fresh water in a medium saucepan along with 1 garlic clove, half onion, and bay leaf. Let simmer for 2 hours or til tender. Time varies. In a pot, drizzle olive oil and saute garlic, onion, carrot, tomatoes and thyme for a few minutes. Add the cooked beans and everything but the greens. Cook for 30 minutes more and then add your greens. Simmer for 5 more minutes. Serve with garlic crostinis and salad.

New Years celebration involved a cheese platter with everything from the market, including a Pear Habanero Jam and a Strawberry Chocolate jam. I smuggled these onto the plane and have been using them like crazy.

Dessert was kept simple, thanks to Jamie Oliver’s New Years advice: frozen grapes with chocolate bark.

2019 started off beautifully and, I might say this every year, but I think it’s going to be a good one. I’m moving out next month. I’m getting a shout-out in Edible Queens magazine for the Swedish Meatballs I recently shared on my Instagram. My friendships and family remain fiercely solid. I’m going to live about 30 minutes away from my job, which gives me more time in the kitchen and even more time to do personal chef side jobs in the summer. I’m finally listening to Danny: no more maybes, much more doing, a whole lot less self-induced anxieties. I hope your year started off on a good note as well. We need a good one, don’t we?