ASPARAGUS + KALE SALAD

Summer, and its ragging humidity, has arrived with a vengeance this weekend. It feels too hot to do anything, including turning on the oven, so we're relying on all things barbecue. This salad originally came together as a way to use up the last of some wilting herbs, and has now become an early summer staple - when asparagus are fresh and in their prime.

DAIRY-FREE CAESAR SALAD

It's wild to think that we're entering week 11 of remote work. It definitely no longer feels temporary - and the unknown of how long we'll be tucked away at home is a little unsettling. We're doing our best to stay active (thank you Peloton), soak up the recent summer weather, and curl up with a good book.

This recipe has been sitting in my drafts for a little over a year now, and similar to the recent vermicelli bowl recipe, I'm embracing all this extra time to finally knock some things off the looming to-do list. This salad has become a house favourite, and is a really great way to use up leftover shredded chicken or stale bread.

WINTER GREENS + CITRUS SALAD

Apparently the few weeks following Christmas and New Years are supposed to be all about salads, juices and holiday cleanses. Well, clearly I missed the memo, because this past week was anything but. Toronto temps dropped far (like farrrrrr) below zero, there was a wind so viscous that walking to work required 2 pairs of pants, and our trusty ol' furnace crapped out. Brrrrrrr

That being said, salads were the last thing on my mind. Instead, there was a massive pot of soup, bowls filled with dal, and consecutive couch nights with a glass of bourbon and ashrod's new book. When the temperatures finally let up yesterday (for all of 24 hours), there was salad - this salad - colourful winter greens, doused in wintery citrus flavours.

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE

I attended my first engagement party this weekend, and in my opinion, engagements are definitely a cause for celebration! This engagement party was unique in that it was a potluck - Nona provided the pasta and crostata, while the guests were tasked to bring appis, salads and bevvies. When I sat down to plan my dish, I knew I had to include pomegranate seeds; not only because they are easy to find this time of year (and I love them), but because there is something about them that just screams CELEBRATION!! The rest of the salad threw itself together fairly easily, inspired by all of the thanksgiving recipes inundating the web these days.

much love to E+J, can't wait for november 2015 xx

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE // serves a large crowd

I recently invested in a rimmed, non stick, baking sheet - goodbye parchment, hello perfectly roasted veggies. Just saying.

Preheat oven to 400.

Ingredients:

1 large sweet potato, diced
1 red onion, sliced
4 cups loosely packed red kale (or green), roughly chopped
4 cups loosely packed lacinato kale, roughly chopped
1 pomegranate, de-seeded
1/2 cup hazelnuts, chopped in half
1-2 T olive oil
1/2 T balsamic vinegar
1/2 tsp paprika
s + p

lemon-shallot vinaigrette //
1 shallot, chopped
1/2 cup olive oil
1/4 cup water
juice from 2 lemons
2 tsp dijon mustard
1 tsp honey
s+p

What to do:

On a rimmed baking sheet, toss the sweet potato cubes with a drizzle (~1 T) of olive oil, the paprika and some salt and pepper. Roast for 30-45 minutes, flipping halfway through, until browned and crispy.

Line a baking tray with parchment. Toss the onion slices with the remaining olive oil and the balsamic vinegar. Roast for 20-25 minutes, until caramelized.

To make the vinaigrette, combine all the ingredients in a blender or food processor and pulse until smooth.

In a large bowl, combine the kale with a 1-2 spoonfuls of vinaigrette. Use your hands to gently massage the kale and dressing. Set aside.

Toast the nuts in a small saucepan over medium heat. For the most part, the skins will fall off during/after toasting. Set aside.

Remove the veggies from the oven, and allow to cool before adding them to the kale. Continue to add the pom seeds and hazelnuts. Dress liberally, and toss well.

If  making ahead of time, add the pom seeds, hazelnuts and dressing just before serving.

Enjoy!

JERK TOFU SMORGAS-BOWLS WITH A TURMERIC TAHINI DRESSING

We had our first snow fall this weekend, and though we weren't here to witness it, we returned from a weekend in the sun to a slushy, wintery city. There was a segment on the radio this morning asking people what they turn to as comfort food once the temperature begins to drop. Some said soup, others chili, one lady swore by mac and cheese, and another guy raved about his home-made poutine. Me on the hand, I can't stay away from meals in bowls. There's something really comforting about eating a warm, hearty meal out of a bowl -- a smorgasbord of ingredients tossed in some really kick-ass dressing.

JERK TOFU SMORGAS-BOWLS WITH A TURMERIC TAHINI DRESSING // serves 4

This recipe can easily be adapted to whatever you have in the fridge; start with some brown rice, be sure to include a protein, add something fermented (sauerkraut, kimchi, etc), and a whack load of veggies (roasted or raw). Finish with a flavour packed dressing and you're good to go!

Preheat oven to 400.

Ingredients:

1 block of firm tofu, cut into cubes
1 T jerk seasoning
drizzle of olive oil

5 carrots, roughly chopped
10 brussels sprouts, leaves separated
olive oil, salt and pepper

2 cups loosely packed carrot top greens, roughly chopped*
2 cups loosely packed lacinato kale, roughly chopped
1 garlic clove, minced
1/2 T olive oil

1 cup brown rice, cooked
~1 cup sauerkraut (store-bought)
sesame seeds, to garnish

*note: can easily be replaced with more kale if you don't have carrot top greens on hand.

Turmeric Tahini Dressing //
1/4 cup tahini
1 T apple cider vinegar
1 T tamari soy
1/2" nub of fresh ginger, chopped
1 tsp turmeric
1/2 tsp maple syrup
1/3 cup water

What to do:

Line two baking sheets with parchment paper. Combine the tofu, jerk seasoning and drizzle of olive oil in a bowl. Gently toss to combine. Spread evenly onto one baking sheet. Toss the carrots with a drizzle of oil, salt and pepper. Spread evenly on half of the other baking tray. Roast for 10 minutes. Add the brussels sprout leaves to the carrot tray. Continue to cook for 10 more minutes. Remove from oven and set aside.

Heat 1/2 T of olive oil in a sauté pan on medium-high heat. Saute the garlic before adding the greens. Heat for about 5 minutes, until the greens begin to wilt and smell fragrant. Set aside.

Combine all the dressing ingredients into the body of a blender or magic bullet. Pulse until smooth. Add more water to thin if need be.

To serve, place about 1/2 cup of brown rice in each bowl. Surround with 3-5 tofu pieces, and a handful of sautéed greens, brussels leaves, carrot pieces and about 1/4 cup of sauerkraut. Drizzle the turmeric tahini dressing over top of the whole bowl and sprinkle with sesame seeds. Serve warm or cold.

There will be quite a bit of dressing left; it will keep for several weeks and is so incredibly delicious, you're going to want to drizzle it on EVERYTHING.

A MISO + RED CURRY ROASTED VEGGIE AND SOBA BOWL

There are some tools and ingredients in the kitchen that are totally life changing. Like that time I bought a mandoline, or a julienne peeler; or starting using coconut oil when making granola, or discovered epic red curry paste.

This is the story of life changing red curry paste. We had been on the hunt for a good red curry for a while -- probably since this lady whipped up an amazing thai curry two years ago in her adorable little mountain home. She had the good stuff, and as hard as I looked, I couldn't find it anywhere on my side of the ocean. I was unimpressed with the brands I'd find at the grocery store -- pricey, lacking kick and really just not that good.

We live quite close to Chinatown, and stumbled into the curry aisle of a local supermarket a few weekends ago. We bought a brand we had never seen before, and our curry lives will never be the same. A few panangs and massamans later, I decided to switch it up and mix the curry paste with miso, then smother some seasonal veg and soba noodles with it. Yum.

A MISO + RED CURRY ROASTED VEGGIE AND SOBA BOWL // serves 4

Inspired by Heidi Swanson.

Preheat oven to 375.

Ingredients:

1 small butternut squash
1/2 head cauliflower, cut into small florets
1 yellow onion, roughly chopped
~5 kale leaves (2-3 cups)
1/3 cup pepitas, toasted
2 sprigs cilantro

1/4 cup olive oil
1/4 cup miso
2 T red curry paste
juice 1 lemon

soba noodles, cooked as per manufacturer's directions, for serving
optional: chicken or tofu pieces for some added protein

What to do:

Whisk together the olive oil, miso, red curry paste and lemon juice. Set aside.

Cut the ends off the butternut squash, then carefully, using a carrot peeler, peel off the skin (trust me, this step makes cutting the squash that much easier). Cut the squash into cubes and transfer into a large bowl. Toss the squash with 2 spoonfuls of miso curry and spread onto a parchment lined baking sheet.

Repeat with the cauliflower florets and chopped onion - toss with 2 spoonfuls of miso curry, then spread onto a parchment lined baking sheet.

Roast for 30 minutes. Remove the cauliflower/onion tray and continue roasting the squash for another 30 minutes.

While the veggies are roasting, rinse the kale and tear (or cut) it into medium-small pieces. Toss the kale in a large bowl with 1-2 spoonfuls of miso curry. In a separate bowl, toss the soba noodles with some dressing as well.

After an hour in the oven, the squash should be ready. Add the squash, cauliflower and onion to the kale and gently toss everything with your hands. If you're adding chicken or tofu, do it now.

To serve, place a mound of soba noodles in a bowl and top with a large serving of vegetables, and a sprinkle of toasted pepitas and fresh cilantro.

BEET GREENS, KALE AND ROASTED CAULIFLOWER SALAD WITH A TAHINI VINAIGRETTE

After a busy weekend out of town, a crunchy, colourful, flavour packed spring salad was just what I needed to get back on track for the week. I had beets in the house, and was motivated (for once) not to throw out the leaves. After a little online research, I discovered that they were perfectly edible - raw, steamed or sauteed - and couldn't understand why I'd never eaten them before. This incredibly simple salad can easily be served warm or cold, as a starter or side, doubled for a potluck, or tossed with some lentils for lunch.

BEET GREENS, KALE AND ROASTED CAULIFLOWER SALAD WITH A TAHINI VINAIGRETTE // serves 4 as a side

Preheat oven to 400.

Ingredients:

leaves from 3 beets, stems removed and roughly chopped
2 large stalks kale, stems removed and roughly chopped
1/2 head of cauliflower, chopped into small pieces
1 cup cooked brown rice, cooled
1/3 cup pumpkin seeds, toasted
olive oil
salt and pepper

for the vinaigrette...
2 T tahini
1 T apple cider vinegar
1 T olive oil
1 tsp maple syrup
juice from 1/2 a lemon
1-2 T water*

*Note: start with 1 tbsp of water, test consistency, and add more to thin

What to do:

In a bowl, combine the chopped cauliflower with 1 tbsp olive oil, salt and pepper. Mix to coat evenly and spread onto a parchment lined baking sheet. Roast for 30 minutes, until the tips start to brown.

While the cauliflower is roasting, make the dressing by combining all the ingredients in a glass jar; seal jar and shake.

Prep your greens and transfer to a large bowl. Pour half the dressing over the greens and use your hands to massage through.

When the cauliflower is ready, let cool to room temperature before transferring to the large bowl. Add the rice, seeds, and a splash more dressing. Toss to combine.

SPICE ROASTED CHICKPEAS WITH WHEATBERRY AND KALE SLAW

My sister asked me the other night if I had a good recipe for roasted chickpeas. Though I had been seeing them all over the internet (here, here and here), I had yet to try them at home. In thinking up a recipe for my work lunches this week, I decided to try a rather simple salad and top it with crispy tasty chickpeas. In further reading Whole-Grain Mornings, I decided to try my luck with wheat berries - a nutty, chewy wheat kernel that is hearty and satisfying.

SPICE ROASTED CHICKPEAS WITH WHEATBERRY AND KALE SLAW // serves 4

Chickpeas adapted from A Couple Cooks

Preheat oven to 375.

Ingredients:

1 can chickpeas, rinsed and strained
1 1/2 tbsp olive oil
1/2 tsp chili powder
1/2 tsp ground black pepper
1/2 tsp cumin
3 pinches smoked paprika
dash of kosher salt

1 cup wheatberries, rinsed
2 cups finely chopped kale
1/2 cup carrots, grated
1 tbsp olive oil
salt and pepper

juice of half a lemon
1/2 tsp dijon
1 tsp olive oil

1 avocado, peeled and diced

What to do:

Start by cooking the wheatberries. Combine the wheatberries with 3 1/2 cups of water in a pot. Bring to a roaring boil, then reduce the heat, cover, and simmer for 1 hour. Drain and set aside.

Place the rinsed chickpeas on a piece of paper towel and dab dry. Transfer them to a medium size bowl and add the oil, spices and salt. Stir to combine. Spread the chickpeas onto a parchment lined baking sheet and bake for 30-40 minutes, stirring every 10 minutes.

Combine the chopped kale, carrots, olive oil, salt and pepper in a bowl. Using your hands, massage through. Set aside.

When the wheatberries are ready, add them to kale slaw. In a small glass jar, make the dressing by combining the lemon juice, dijon and olive oil. Dress the salad.

When ready to serve, divide the grains into 4 bowls. Top with a heaping spoon of chickpeas and some diced avocado.

HEALTHY TRAVEL I: SNACKS, SALAD + SOME COOKIES

In a few hours, I'll be getting on an airplane and heading to Granada. I've never been to Spain, and could not be more excited! However, the thought of spending almost 24 hours in transit is not my idea of a good time. In anticipation of multiple mediocre airplane meals, I took some inspiration from My New Roots and Sprouted Kitchen, and decided to fill my carry on tote with an assortment of delicious, healthy treats.

Though it may look like a lot of food, I get hungry when I travel and constantly find myself wanting to snack. Not only that, but I need to satisfy both breakfast and lunch as well. I decided that oatmeal was the simplest breakfast option - simply ask the flight attendant for some hot water, and you're set!

Don't forget to pack an empty water bottle, and consume as much water on the flight as possible - it helps with jet lag - I swear! Happy Travels!

TRAIL MIX //

Combine equal parts apple rings, dried cherries, almonds, pistachios and shredded coconut.

CRACKERS //

Mary's crackers are a pretty standard travel snack for me. If I had pre-planned a little better, and had more time, I would have definitely attempted to make Happy Crackers at home.

QUINOA LENTIL SALAD WITH POMEGRANATE, CARROT + KALE // makes enough for 1

Ingredients:

1/2 cup cooked quinoa
1/2 cup lentils
1/2 cup pomegranate seeds
1 medium carrot, shredded (roughly 1/2 cup)
1 cup chopped kale

For the dressing...

2 tbsp olive oil
2 tsp mustard
1 tsp maple syrup
2 tsp apple cider vinegar

What to do:

Combine all the veggies together in a large bowl, dress and mix well.

OATMEAL CHOCOLATE CHUNK COOKIES // makes 15-20 cookies

Preheat oven to 350.

Ingredients:

1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla extract
1 1/2 tbsp warm water
3/4 cup flour
1/2 tsp baking soda
1 1/2 cup oats
~1 cup chopped dark chocolate (or chocolate chips)

What to do:

Combine the melted butter, and sugars in a large bowl. Add the egg and vanilla and mix well.

Continue to add the water, flour and baking soda, and stir to combine. Add the oats and chocolate and mix.

Place 1" spoonfuls of the batter on a parchment lined baking sheet, leaving enough room between the cookies (they expand in the oven).

Bake for 10-12 minutes. Remove from oven and let cool on a wire rack.

FRITTATA + WAFFLE IRON HASH

Having fasted yesterday, this morning seemed like the perfect opportunity to make my first frittata; a hearty and healthy breakfast. One can throw a variety of different veggie/spice combinations into a frittata. Naturally Ella describes them fairly well over here.

Be creative and experiment with whatever you have lying in the fridge - you really can't mess this up.


FRITTATA //makes enough for 4

Preheat oven to 400.

Ingredients:

8 eggs
1/2 cup milk
s+p to taste

1/2 cup halved cherry tomatoes
1/2 cup slices mushrooms
1 cup chopped kale
1 tsp thyme

What to do:

Whisk together the eggs, milk, s+p.
In a 9" cast iron skillet, saute the veggies and thyme for about 5 minutes.
Add in the egg mixture and cook for 5 minutes until the bottom firms up.
Transfer pan into the oven and bake for 10-12 minutes, until fluffed-up and golden on top. Feel free to broil for 2 minutes at the end to crisp it up.

WAFFLE IRON HASH // makes enough for 2

When I first read about this online, I was baffled...confused as to whether this would actually work or not. After testing it out this morning, this may become one of my new go to brunch side dishes; incredibly easy and the perfect crunch!

Ingredients:

2 medium size potatoes
olive oil
s+p

What to do:

Grate the potatoes and strain 'dry.'
Mix with enough olive oil to coat, salt and pepper.
Place on hot waffle iron until crispy.