squash, pomegranate and hazelnut salad.

you can make this incredibly versatile dish with any squash or vegetables you have on hand. the sweetness of the pomegranate, the crunch of hazelnuts, and the bite of the dressing pretty much make the salad. 

salad with butternut squash, pomegranate and hazelnuts

adapted from food52

for the salad:

5 cups greens (i went with a mix of kale and spinach, but arugula and chard would work well too)

2 cups butternut squash, cubed

1 leek, just the white and light green parts, sliced

1 tablespoon olive oil

3/4 cups pomegranate seeds

1/2 cup hazelnuts

1/2 cup cilantro

for the dressing:

1 tablespoon olive oil

1/2 teaspoon dijon mustard

1 tablespoons lemon juice

1/2 teaspoon maple syrup

salt and pepper to taste

preheat the oven to 375 degrees. toss the squash and leeks in 1 tbsp olive oil and season with salt and pepper on a baking sheet. the leeks and squash require different amounts of time to roast, so try to keep them separate on the sheet. roast the leeks for about 20 minutes and the squash for 30-35 minutes. check on the vegetables regularly and toss as needed to avoid burning.

while the veggies are roasting, place the hazelnuts in a shallow baking dish and toast them in the oven for 4-6 minutes (or until golden). alternatively, you can toast them dry in a pan on the stove top for about 3-4 minutes over medium heat. let the nuts cool, chop them roughly, and set aside.

make the dressing by whisking together the olive oil, mustard, lemon, maple syrup, salt and pepper. in a large serving bowl, pour the dressing over the greens and them well with your hands until they are coated in the dressing and take on an almost wilted texture. add the pomegranate seeds, hazelnuts, and cilantro.

once the squash and leeks have finished roasting and have cooled for 10-15 minutes, add them to the salad. give the entire dish a big toss, add some salt and pepper to taste, and serve.

kitchen sink kale salad

i don't have much to say about this salad other than that you should make it. tonight!

kitchen sink kale salad
from the organic kitchen

3 cups thinly shredded lacinato kale (bunch up leaves into a tight ball and cut into very thin strips)

1 cup grated carrots

1/2 cup super thinly sliced fennel

roasted vegetables (recipe below): 1 yam, 1/2 eggplant, 1 onion

1 tablespoon each: sesame seeds, shredded unsweetened coconut, toasted pine nuts

1 tsp minced garlic

1 tbsp balsamic vinegar

salt and pepper to taste

optional: dried cranberries, roasted walnuts or almonds, apples

to make the roasted vegetables: preheat oven to 375F. chop up the yam and eggplant into tiny cubes. place on a well-oiled baking sheet. spread out, salt and pepper, and bake for 30 minutes until caramelized and slightly crispy.

to roast the onion, slice it into thin strips. place on a smaller baking sheet and toss with 1 tsp olive oil, 1 tsp balsamic vinegar, and 1 tsp water. salt and pepper. cover with some tin foil and bake for 30 minutes with the yams and eggplant. when the yams and eggplant are done, remove the tin foil from the onions and bake another 30 minutes uncovered.

while the vegetables are roasting, throw together the rest of the ingredients in a big salad bowl. slice the kale into the thinnest strips you possibly can! this is key, as the smaller the strips, the better they will absorb the dressing. add in the grated carrots, fennel, sesame seeds, coconut, garlic, and toasted pine nuts. you can also add in dried fruit, fresh fruit, or nuts/beans if you have them on hand. give it a good toss.

when the roasted vegetables are cool, add them in. toss in some balsamic vinegar and a little more olive oil if it feels too dry. salt and pepper to taste. enjoy!

incredible raw corn salad.

three days ago, i discovered that you could eat corn raw. i can't quite explain how that bit of dining know-how slipped by, but i'd always assumed for whatever reason that corn had to be cooked to be digestible and/or tasty. turns out, i was (luckily!) wrong on both fronts. 

in my quest to find a refreshing summery, do-ahead side dish, the first place i looked was - obviously - heidi swanson's blog, 101 cookbooks. both her orzo super salad and summer squash pasta have become kitchen staples, and i was feeling like it was time to add another recipe to the repertoire. 

hello corn salad. 

minimalists like myself will appreciate this salad's short ingredient list and omission of any actual cooking. just shuck, chop, whisk, and toss. the dressing is sweet but slightly tangy, and the nuts and raw corn kernels deliver a crunch that is truly delightful. so far, i've eaten this salad by itself, on a chip, in a wrap, with some panfried tofu, and atop some greens. so... it's versatile. i threw in fresh chives for some herbiness, and i bet cilantro and pine nuts would be fantastic additions or substitutions as well. 

incredible raw corn salad
(almost) straight from 101 cookbooks

6 ears of corn

1 shallot, minced
1/3 cup chives, minced
1/6 cup fresh lemon juice

1/2 teaspoon sea salt

1 tablespoon brown sugar

1 1/2 tablespoons olive oil
3/4 cup toasted pepitas
(pumpkin seeds)
3/4 cup toasted sunflower seeds


shuck the corn and cut the kernels from the cobs. place the kernels in a medium serving bowl with the shallot.

make the dressing by combining the lemon juice, salt, and sugar in a small bowl. gradually add the oil and whisk mightily until the dressing comes together. taste to check that the dressing is on the sweet side and not too tangy – adjust levels of lemon juice, oil, sugar, or salt as needed.

toast your seeds in a dry pan if you’ve yet, and just before serving, add the seeds to the bowl of corn. toss once, and then add the dressing. toss again to make sure everything is well coated.

you can gobble this up immediately or put in the fridge to hang for a few hours if you’ve prepared it ahead of time. 

early summer panzanella.

this panzanella is exactly what spring's transition to summer calls for: a final chance to make use of those last bright green asparagus spears and a perfect potluck contribution. start by purchasing one too many baguettes. let the bread sit out overnight, uncovered. in the morning you'll have no other choice but to saw your bread knife through it and turn it into crusty, garlicky croutons. 

i love the mix of textures in this salad, from the soft chard leaves to the crunchy edamame and salty almonds. it makes a great main course for two or a side dish for four. you can also easily liven up any leftovers the next day by tossing in a few extra handfuls of uncooked spinach or other salad greens.

early summer panzanella

a muffins on sunday original

for the croutons:
4 cups day-old bread, cut into 1-inch cubes

4 cloves garlic, minced
a couple of pinches salt
a couple of grinds pepper
2 tbsp extra-virgin olive oil
10 yellow cherry tomatoes, halved

for the salad:
4 green onions, white and green parts, roughly chopped

1 bunch asparagus, cut into 2 inch segments

6 baby portobello mushrooms, sliced
1 bunch chard of your choice, finely chopped
1/2 cup fresh edamame

1 tbsp extra-virgin olive oil

for the grand finale:
2 tablespoons fresh cilantro, chopped

1 tablespoon fresh mint, chopped
1/4 cup marcona almonds, toasted

1 tbsp balsamic vinegar
salt and pepper to taste

start by making the croutons. preheat the oven to 350F. in a large bowl, toss the bread cubes and halved tomatoes with the garlic, olive oil, salt and pepper. transfer to a baking sheet and bake for 10-15 minutes, stirring once or twice. they should be slightly browned around the edges but still soft (for soaking up juices!), and the tomatoes should be a little wrinkled. set aside to cool. once cool, place in a large serving bowl.

ohop the onions, asparagus, and mushrooms and place in a small bowl. stem and all, chop the chard very finely and set aside.

in a non-stick pan or cast iron skillet, heat a tablespoon of olive oil over medium heat. toss in the onions, asparagus, mushrooms, and a pinch of salt. give a quick toss and let them sear on one side for 1 minute. give another toss. when they are looking almost done, add in the chard, a handful at a time. when that’s all just cooked down, throw in the edamame and one generous pinch of salt. toss to combine, then pour the contents into the serving bowl with the bread.

add in the finely chopped herbs and toasted almonds. toss to combine, and let cool for about a half hour before serving. right before serving, drizzle in a little balsamic vinegar, and give it a quick stir to coat. enjoy!

orzo salad with pine nuts and sprouts.

despite the fact that the bay area decided to pretty much skip over winter this year, i'm still ready - dare i say itching! - for spring. don't get me wrong: i love my root vegetables and glittens. and even when it's 70 degrees outside in january, i still insist on "honoring" the season with comforting soups and roasted dishes. 

but now that those bright green asparagus and broccolini bunches have started to creep their way into my local farmer's market, i'm ready to trade in heartier stews for some lighter fare. 

this orzo salad fits the bill. if you're looking for a simple side, potluck contribution, or main course - look no further! not only is it incredibly simple to throw together, but it's endlessly adaptable. a perfect clean-out-the-fridge solution. 

you'll want to keep the sprouts and cucumber for the wonderful crunch and texture they add, but you should feel free, encouraged even, to experiment with the other add-ins. i've made the dish twice already, each time using different toasted nuts, greens, and herbs. this pine nut and cilantro version is my favorite of the two, but in my next version (which i will invariably make in the next few days), i'll be trying toasted almonds, spring onions, and some roughly chopped mint.

orzo salad with pine nuts and sprouts.

adapted from 101 cookbooks

1 cup dried orzo pasta


1 small clove of garlic, mashed

1 big squeeze from a lemon

1 tbsp extra virgin olive oil

1 tsp kosher salt

1/3 cup pine nuts, toasted

2 handfuls of sprouts

1/2 cucumber, cut into 1/4-inch pieces


3 tbsp fresh cilantro, chopped

bring a pot of water to a boil, salt generously, and boil the orzo according to the package instructions. drain and run under a bit of cold water for just long enough to stop the cooking.

in a serving bowl, add the sprouts, cucumber, and pine nuts. when the orzo is cooled, add to the bowl.

whisk together the lemon juice, olive oil, garlic, and salt. add to the salad, followed by the cilantro. give a few tosses to make sure all the ingredients are well coated. add salt and pepper to taste.

enjoy room temperature or chilled. 

in lieu of soup.

it's the so-called "dead of winter" here in california, and the idea of swapping out my moccasins for sandals is growing almost unbearably tempting. they say the weather is really unusual for this time of year, but i'm not so secretly hoping they're wrong. as a native arizonan, 70 degree winters feel nothing but perfectly normal - and after almost a decade spent in chicago and germany, very appreciated.

the only downside to this warm weather front is that it doesn't look like i'm going to have any soup recipes to share with you this year. it's just that the prospect of gulping down steaming hot liquid under these circumstances is less than appealing. i hope you understand. and i also hope you'll accept another quinoa recipe to ease the momentary void. while it's certainly no soup, it is incredibly flavorful and perfect as a between-soup palette cleanser. and who knows, maybe a cold wind will strike in the next month or two! if so, i'll be the first to pull out my oversized pot and a gallon of vegetable stock.  

spiced rainbow quinoa with chickpeas

modified from dana treat

1 14 oz. can chickpeas, drained


3 tbsp. fresh lemon juice


3 tbsp. olive oil, divided


2 garlic cloves, minced

1 tsp. cumin seeds


1 tsp. turmeric

1 cup rainbow quinoa

2 cups water


1 tsp. salt


3 green onions, thinly sliced
(white and green parts)

½ cup chopped fresh flat leaf parsley

combine chickpeas, lemon juice, 2 tbsp. oil, and garlic in a large bowl. stir to combine, and let marinate as you make the quinoa (though you can let it sit longer, of course!).

heat the other tbsp. oil in medium saucepan over medium-high heat. once the oil is hot, add the cumin seeds and turmeric. stir around until fragrant, about 1 minute. add the water, quinoa, and salt. give it a stir. cover and bring to simmer. reduce heat to medium-low. let simmer until all water is absorbed, about 20 minutes.

once ready, fluff up with a fork before adding in the green onions, parsley, and chickpea mixture. toss to blend. season to taste with salt and pepper. serve either warm or at room temperature.

roasted butternut squash and quinoa.

this past thanksgiving, to complement the turkey and chicken liver stuffing already on my family's menu, i researched and plotted new ways to infiltrate the rest of their plates with whole grains and vegetables. and their desert bowl with a vegan, gluten free dessert. 

don't i sound like a lot of fun to have around on thanksgiving?!

dessert was this apple and apricot tart. side dishes included a leek, asparagus, and dill sauté, a simple side salad, and my favorite: a massive bowl of roasted butternut squash and rainbow quinoa. by the time i was finished preparing everything, it was dark out and people were hungry. this, as you might imagine, is not a prime time for food photography. i was able to snag a photo of the squash dish in time - the other dishes weren't as fortunate.

lucky for everyone, this one was probably the best of the lot. roast some butternut squash with fresh herbs, garlic, onion, balsamic, and oil. add it to a mound of quinoa and you have something that's almost a stuffing. note: the recipes makes a LOT, which is far from a problem. leftover options include (but are by no means limited to): adding it to salads,  using it in a wrap, or simply eating it straight out of the tupperware container with a spoon (hypothetically, of course).

quinoa and roasted butternut squash

2 cups rainbow quinoa
2 teaspoons salt
4 cups vegetable stock
4 cups butternut squash, peeled and diced into small-ish cubes
1 red onion, sliced
2 cloves garlic, minced
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh sage, finely chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste

preheat oven to 375F.

combine the quinoa, salt, and vegetable stock in a pot over medium heat. bring to a boil, low the heat, and simmer. stir occasionally until the quinoa is tender (approximately 20 minutes). 

while the quinoa is doing its thing, toss the squash, onion, garlic, sage, and thyme with the olive oil, balsamic, and some salt in a baking pan. arrange (as much as possible) in a single layer and place in the oven for 20 minutes. toss the mixture every 5 to 8 minutes to get browning on both sides. remove from the oven and let cool.

in a serving bowl, toss the squash mixture with the quinoa. i only used 2/3 of the quinoa for a more squash-centric dish, but feel free to use it all depending on your preferences. add salt and pepper to taste. enjoy warm or at room temperature.

a post-thanksgiving pearl barley dish.

there is a lot to be thankful for this thanksgiving. from my wonderful family and friends to the hit TLC show Sister Wives, life is good. i'm particularly thankful this year to be able to actual celebrate the day of being thankful. shockingly, germany isn't one to honor classic american holidays (though they are warming up to halloween...), so i was never able to make it back across the pond the past three years. make-shifting turkey day always worked out fine, but there's something slightly more magical about celebrating it in the states. by magical, i mean: my mom special orders and names a turkey (which i don't eat but somehow feel a warm affection toward), my brothers make assorted dishes out potatoes, my dad grazes on all of the foods as they're being prepared, and my dogs run frantically around the house convinced that the apocalypse is near. this isn't all that out of the ordinary a scene for this household - it's just that on thanksgiving it lasts a whole day rather than just a couple of hours around meal times.

while this tasty barley and chickpea side dish doesn't quite have the traditional thanksgiving flavors, it's the perfect dish to cook up the weekend after thanksgiving - after you've finished off those last leftovers and are craving a bit of spice (tumeric, cayenne) and healthy detoxing nutrients. it isn't particularly spicy, but if you're worried, just use half the amount of spices listed. 

pearl barley with roasted chickpeas 

from so good and tasty

1 cup pearl barley

2 ½ cups water

1 14oz. can chickpeas, rinsed and drained

1 medium red onion, thinly sliced

3 tablespoons extra-virgin olive oil

juice from 1/2 lemon

3 bay leaves

2 teaspoons ground turmeric

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1 teaspoon salt

2/3 cup chopped flat-leaf parsley

in a small saucepan, bring water, barley, and a dash of salt to boil. lower the heat and cover. cook until done, about 30 minutes.

preheat oven to 400˚F.

in a medium frying pan, heat the oil over medium heat. add onions, chickpeas, lemon juice, bay leaves, spices, spices and salt. sauté until chickpeas begin to sizzle (about 7 minutes).

transfer contents to a baking pan and roast in the oven for 20 minutes, stirring half way through.

remove from the oven. take out the bay leaves, and stir in barley and parsley. leave a little parsley for garnish at the end. you can eat this hot, warm, or at room temperature. 

guest post: regina's incredible autumn coleslaw!

has it really been 3 weeks since my last post?! apparently, long gone are the days of planning meals days ahead and scavenging german farmers' markets for rare and seasonal produce. just as distant are the leisurely hours spent browsing cooking blogs along with the agony of trying to decide on just one time-consuming recipe to try.

turns out: being in grad school and reveling in culinary creativity/maintaining a blog aren't as compatible as i thought. these days, i make a lot of veggie stir fries.

(not that there's anything wrong with that!). but - and you can trust me on this one - they're not terribly exciting. certainly, grad school has its lot of advantages. sadly, as of yet, ample time for experimental cooking isn't one of them. not to fear: i don't plan on  indulging this culinary dry spell forever. but in the meantime, i'm ecstatic that my good buddy regina (whose absurdly appetizing blog you should check out, like now) has offered to step in! it was her healthy recipe blogging that inspired me to launch my own food blog, so i couldn't be honored to have her guest posting today.

if you're in a cold weather climate, you'll appreciate this very timely, mouth-watering recipe for autumn-inspired coleslaw. and if you're in a place where seasons aren't quite as pronounced as they should be, this is the perfect recipe to remind you of the current time of year. thanks regina, and enjoy, readers!

Autumn “Coleslaw” with Dates, Apples and Pecans

I was scrolling through my Google Reader updates this morning and raised an eyebrow: Sixty-seven unread blog posts?  Wasn’t I down to eleven last night?  How many of these things am I reading?  A quick double-click in my “manage subscriptions” area told me that I’m reading 128 cooking blogs.  Yikes.  Hello, I’m Regina and I’m a blog nut.

Suffice it to say, with the overwhelming surplus of recipes that hit my computer screen each day, I read food blogs the way non-food-dorks read People Magazine—I tend to skip to the most eye-catching, funny or tested recipes.  “Muffins on Sunday” is my Cosmo.  Have you read Priya’s Gordon Ramsey blog post about broccoli soup?  If you haven’t, stop now and go read it.  I was hooked.  I laughed through her entire post, made soup that night and haven’t stopped loving her self-effacing, hysterical, drool-worthy posts.  Priya invited me to share one of my favorite recipes on her blog and I’m honored and thrilled to continue recipe swapping with my hysterical, childhood chum.

This recipe is a breeze to put together and calls for seasonal ingredients—cabbages and apples, both ready or nearly-ready to harvest in east coast (and soon, west coast) gardens.  I tweaked and tested this recipe in Maine while I was living on an heirloom apple orchard with gazillions of apple varieties at my disposal.  At the orchard, our favorite “coleslaw” batch used an apple variety called Red St. Lawrence.  Go ahead and use whatever variety you have on hand that’s your favorite apple to eat out-of-hand; I think it’ll taste best if it’s a bit tart and a bit sweet.  This salad is great the day-of and is still snappy and refreshing for next-day leftovers.  Be sure not to skimp on the dates, cilantro or pecans—while that mix of ingredients may be unexpected, I promise they unite into the most lip-smacking cabbage salad I’ve ever had.

Ingredients for the Slaw:

8 cups green or purple cabbage, shredded

3 large, firm apples, cored and cut into matchsticks

1 cup dates, chopped

¾ cup pecans, toasted and chopped

1/3 cup cilantro, chopped

1 small early onion/shallot, thinly sliced

Ingredients for the Dressing:

¼ cup olive oil
¼ cup lemon juice

½ teaspoon sea salt
¼ teaspoon ground pepper

2 tablespoons honey, optional

Method:

In a large skillet, toast pecans, stirring frequently on medium-low heat until fragrant and slightly browned (approximately 8-10 minutes). Meanwhile, quarter cabbage; lay each section on its side and slice into thin strips with a sharp knife.  Set shredded cabbage aside in a large bowl. Chop dates, cilantro and onion and combine with cabbage.

In a separate bowl, whisk dressing until incorporated.  Pour onto shredded cabbage and toss.  Let sit at least 10 minutes before serving.  Garnish with toasted pecans.