Spring’s busy but easy salad with cauliflower and asparagus

Spring’s busy but easy salad with cauliflower and asparagus

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.

wp-15901152584122597430571738740929.jpg

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.

wp-15901152595804362252043218218745.jpg

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.

wp-15901152606346165560253461645785.jpg

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.

wp-15901137718264090827405017744627.jpg

baby carrot salad and a warm hello

baby carrot salad and a warm hello

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.

heirloom tomatoes with fried caper dressing

heirloom tomatoes with fried caper dressing

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.

lrm_export_99257345268996_20190724_1646217232473620748729696502.jpeg

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.

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:

lrm_export_98068453447314_20190724_1617409982760617207372468702.jpeg

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.

lrm_export_93672358112637_20190724_1404269516519472074639172612.jpeg

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.

lrm_export_93784633084626_20190724_1406192262176165416839140459.jpeg

grilled cabbage tabbouleh

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.

lrm_export_810617544925611_20190626_1136494594978492238461112407.jpeg

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!

lrm_export_810177755490937_20190626_1129275861068617654506389215.jpeg

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.

lrm_export_815647359467334_20190626_1405126963025234043892056217.jpeg

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.

lrm_export_815826209588724_20190626_1408115463492898878549788725.jpeg

Add pistachiossss last min.

Wow your guests.

lrm_export_810663669222573_20190626_113735583-24572533638675060606.jpeg

 

 

grilled escarole, cabbage, and apple salad

grilled escarole, cabbage, and apple salad

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.

img_20190618_082922_818892365261786971998.jpg

-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.

img_3630-18392060460518439242.jpg

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

img_3576232828818724270992.jpg

A Month with Simple

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.

img_20190510_095749_5744732998517662654466.jpg

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.

img_20190513_122054_2331390843540061794244.jpg

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.

img_20190507_123204_8912821520395002203484.jpg

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.

img_20190514_113902_1724999522213831953631.jpg

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.

img_20190515_115026_6692840215678624065365.jpg

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.

img_20190526_204151_4002439160439836537175.jpg

img_20190526_204151_4093553766648305671132.jpg

 

Spring Greens Kibbeh

Spring Greens Kibbeh

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.

lrm_export_276386117410387_20190430_1821491474190131259918512034.jpeg

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.

img_20190427_160103_3927090536464837818798.jpg

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.

img_22753766887981183648661.jpg

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!

img_20190430_104613_0971179136970469020434.jpg

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.

img_20190430_212024_6858869369311772338572.jpg

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.

IMG_2318

Braised Cranberry Beans (Enjoyed Two Ways)

I’ve a confession to make.

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

img_20190409_123602_6167171573901135990154.jpg

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.

lrm_export_103364852243821_20190409_181322520386047234991768800.jpeg

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.

lrm_export_104977775092111_20190409_190053055-11660845009360801091.jpeg

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

img_18605112793112295812821.jpg

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.

received_628765917571874.jpeg

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.

lrm_export_96627620113371_20190409_1438225238909613495488860417.jpeg

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.

20190409_1523263283236783273526568.jpg

lrm_export_129533162336801_20190410_1536587091724025460541172357.jpeg

Miss-You-Spring Galette

Miss-You-Spring Galette

Are you over citrus season yet?

Not I.

received_3947515944151591789525877182372037.jpeg

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.

lrm_export_86635433213260_20190307_1444169514887974546256357816.jpeg

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!

citrus green bean salad & Tuscan-style beans

citrus green bean salad & Tuscan-style beans

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.

img_20190103_103329_6237444814141821667604.jpg

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.

Citrus Green Bean Salad

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!

received_22202047683062471689419008319023805.jpeg

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.

received_3619933245989442299765700904997433.jpeg

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.

img_11077498710041259500261.jpg

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

img_1137919824709797758246.jpg

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? 

 

cooking with oranges

cooking with oranges

Why an orange in all the things? Since I was young, one sip of orange juice would upset my stomach. I loved the taste, but I have never been able to enjoy an orange and for years I never bothered going anywhere near one. That is, until I began cooking and baking with them. It turns out, I love oranges better when paired with salty, savory flavors. Hard cheeses. As a marinade for chicken or pork. Marmalade. But marmalade-as-BBQ sauce WHAT!? I’ll get to that later.

img_20180408_180209_7944333408857044489803.jpg

I am definitely in love with oranges when fresh thyme, rosemary, and cumin are present. Any fresh herb, really. I once had mussels in a Harlem restaurant with Connie and I kept asking myself, what is this amazingness I am tasting? Orange zest in a spicy broth. Mind blown.

Let’s just say I went a little orange-crazy for Jen’s birthday dinner. Even one of her gifts from me–a latin seasoning packet–had bitter orange peels in it.

The night before, I sleepily baked an Orange Bundt Cake, using cara cara oranges. I did not follow any of the instructions for the wet ingredients because a part of me did not agree with them. It only called for oil? No butter? I threw 2 sticks of room-temp butter in there, no oil, and hoped for the best. And you know what? It was perfectly orange. Soft and moist. I made an icing out of a couple of squeezes of fresh orange juice and its zest, vanilla extract. Served it with fig and orange jam for breakfast after I gently toasted a slice. I’m calling this a Birthday Bundt for Breakfast. I made it again for Tory, using cake flour and way more zest. I drizzled white and chocolate icing over it. It came out even better, I think.

IMG_20180121_105645_855

In the morning, it was time to stew the beans. Remember the recipe for my stewed beans I shared with you some time ago? I have been throwing a few orange peels into the pot ever since I did so in Florida. For Jen’s birthday feast, I even threw in a half of rotisserie chicken which fell apart in the pot and gave it an extra salty something. I’ve done this once before, about two years ago. Not sure why it’s taken me two years to do it again. I remember Dan and I thinking it was a fantastic idea. Perfect for when you have leftover chicken and not sure what to do with it.

Stewed Beans & Chicken with Orange Peels

  • Servings: about 6
  • Difficulty: easy
  • Print

Ingredients

  • drizzle of olive oil
  • couple of thyme sprigs
  • tsp cumin seeds
  • 1/2 tsp cumin powder
  • 1 onion, chopped
  • 1 jalapeño, diced
  • few medium-sized orange peels
  • 2 16 oz cans cannellini beans
  • 1 16 oz tomato sauce
  • 16 oz water
  • half (leftover) chicken, dark meat, bone-in
  • salt n pepper, to taste

Directions

Heat olive oil in dutch oven or pot and add thyme, cumin seeds, onion, and jalapeños. Saute for a few minutes. Add everything else and simmer for about an hour, stirring occasionally. Take out chicken (which is probably super tender by now), shred, and put back into the pot. Serve with basmati rice.

Note: I used canned beans for this recipe because I didn’t have dried on hand, but by all means, if you have them, use them instead. Soak over night.

Variations

I’ve made this recipe using small red beans, and pinto beans. They work very well, I just really love cannellini! Want to use other herbs? Cilantro was the only green my mom used for these beans for years. If you have them, definitely use them. Sometimes I find myself adding dried oregano as well. As for an added richness, sub some water for chicken stock.

If you’re looking for meatless stewed beans, which is what I usually make, I add potatoes and carrots, even olives, or nothing at all! Sometimes, I just want BEANS.

Here is the original stewed beans recipe.


IMG_9342

As a fresh side made with my farmers market haul, this salad was served: mixed greens with baby arugula, purple cabbage, roasted beets, cara cara oranges (yes, the peels went into the beans), and rupert cheese from Scarbourough Fare farms.

Expect way more orange-inspired dishes on this blog! I believe blood orange and meyer lemon marmalade is next–but smothered all over spicy ribs and used in replacement of BBQ sauce. NBD.