Thai Kale Salad and a 2016 life update

My in-laws (yes, in-laws! Officially!) are in town this week, and though we've been busy running around town with them, I finally have some down time this morning. With the new year here I thought it would be a good time to make a blog update, and to share a recipe that's healthy and yummy enough to be worthy of my first blog post of 2016.

As you may have noticed (in-laws, people!), I am now married! We had a ceremony in Maine in early October, and our little hometown couldn't have been a better location. The leaves were changing, the air was crisp, and our friends and families really made the experience a dream for us.

Steamed Artichokes with Vegan Herbed Aioli

Spring is coming to southern California and even in LA, where the seasons barely change, there is something magical about this time of year. 

Flowers seem brighter, the air gets warmer and, of course, the farmer's market starts filling up with the tender greens and bright fruits that hint at the arrival of summer. 

Vegan Thai Tacos with Roasted Sweet Potato, Red Pepper, and Peanut Sauce

I'm lucky enough to work from home and sometimes I can't help but make myself a lunch that is a little more exciting than a standard salad/soup affair. A few weeks ago I found myself with a random array of ingredients on hand - some sweet potato, a few corn tortillas, the remains of a bunch of cilantro - and I decided to make roasted sweet potato tacos. But not just any tacos - Thai inspired tacos! A lot of the ingredients in Mexican food and Thai food are similar - spicy peppers, cilantro, garlic - and I thought it would be a great fusion lunch to help breathe some excitement into my day.

Jeweled Millet with Mixed Herb Salad and Citrus-Basil Viniagrette

I've been on a blogging hiatus since November. I was working two jobs (and still am, but with reduced hours), trying to craft as many Christmas presents as humanly possible while working 60+ hours a week, and honestly my cooking was reduced to whatever was fast and cheap. There was much pasta and red sauce, and veggie delight subs from Subway, to be had. It was not a blog-worthy or particularly fun time!

But happily I can say, after a rejuvenating vacation in New England, I'm back and so thrilled to be in the kitchen again. And honestly, to be in California! Divine, locally grown produce year round ... ample sunshine ... no salty slush to ruin your shoes every time you leave the house ... Of course I do always miss the snow and autumn and the beauty of New England, but I'm learning to appreciate Southern California as well!

Vegan Herbed Orzo Salad with Meyer Lemon Vinaigrette

Nothing in the world reminds me of my first winter in California so much as the smell of meyer lemon. I had read about meyer lemons but never tasted, or even seen, one until I moved here. For the first few months after we moved, with basically just a car full of clothes and Nate's computer, I would endlessly scroll through Craigslist's "free" section to see if there was anything we could use. One day, someone listed meyer lemons, fresh from their own tree.

Vegan Bean and Sweet Potato Chili

Some dishes are easier to veganize than others, and this vegan bean and sweet potato chili is a great example of a recipe where no love is lost by eliminating meat.

Vegan Lentil and Black Rice Chopped Salad

Yum. I think a lot of vegans get asked if all we eat is salads. Well...um...it's not ALL I eat!! 

The fact is that when you want a healthy vegan lunch, sometimes the simplest thing to do is chop up whatever's in the fridge, toss it with a quick homemade dressing, and have at it. But this is no ordinary garden salad!

Spaghetti Squash Sesame Noodles

I am seriously obsessed with the flavor of sesame. I ADORE the Pioneer Woman's sesame noodles, but they call for a completely whackadoodle amount of oil. Like, 7 TABLESPOONS. So, I searched for a lightened up version, and found this recipe from Shrinking Kitchen. But I was pretty sure I could go one step further to make this delightful side dish even healthier, as I had a bright yellow spaghetti squash sitting on the counter, a ripe red pepper in the fridge, and some crispy sugar snap peas just waiting to be tossed into something.

Green Herb Risotto with Savory Mushrooms

Spring is finally here, and with it, an abundance of fresh green veggies and herbs. Living in Southern California means there isn't exactly a dearth of fresh produce in the winter, but with spring comes those tender green morsels that potatoes and squash just can't compete with. 

Freshly shelled sweet green peas!

When I saw this recipe for Green Risotto on Serious Eats, I knew I had to make it. Fresh herbs and spinach are pureed and added to creamy rice, then topped with savory sauteed mushrooms.

Baked Sweet Potato Fries with Cilantro Sauce

Sweet potatoes are one of my favorite vegetables, and sweet potato fries are one of my favorite foods. But who wants to deal with all of that deep frying? What if you could harness the deliciousness and nutritiousness of the sweet potato in a healthier, BAKED sweet potato fry?!?! Well my friends, no more "what ifs." The baked sweet potato fry is here to stay.

A Week of Vegan Eating

After the indulgence of Thanksgiving (I went to three different dinners!) I decided it would be fun to eat vegan for a week. As someone who loves to cook, deciding to eliminate meat and dairy from my diet was an exciting creative exercise. I got to try out some new ingredients (miso, tahini), and discovered some new flavor combinations that I absolutely loved (butternut squash and lemon!). If you've ever thought about trying out veganism, or cooking some vegan meals, I highly recommend the recipes below. Each is ranked out of 5 stars, based on my personal tastes.

Vegan Roasted Carrot and Kabocha Squash Soup

The LA weather is SO WEIRD. Three days in the low 60s are often followed by three days in the upper 80s, so I have to cram in as much autumnal cooking as I can on those cool nights. 

Last night I had such a craving for soup. I had carrots, a beautiful kabocha squash, and a can of coconut milk, and I decided to make this deliciously creamy vegan roasted carrot and kabocha squash soup. The ginger, lemongrass, and coconut milk in the broth give it an added complexity and make it taste vaguely Thai. Which is always a good thing!

Brussels Sprouts with Molasses...for Breakfast!

This Saturday I had a bag of brussels sprouts I HAD to use right away, before they went bad or were pushed to the back of the fridge by Sunday's farmer's market haul. 

Brussels Sprouts, sauteed with molasses and garlic made for an odd breakfast, but would be a tasty side dish alongside a heartier main course (aka, not bagels).

Easy Asian Sesame Slaw

This Easy Asian Sesame Slaw is a crisp and tangy side that pairs perfectly with a heaver main dish on a hot day. It's really simple to make, too, and the leftovers make a great lunch the next day. 

Tapas Sunday: Eggplant Caponata

Robust and rich, this flavorful eggplant dish makes a wonderful appetizer with flatbread or toasted baguette. Eggplant is cooked with onions, tomato, garlic, olive oil, capers, olives, and fresh herbs until soft, then sprinkled with toasted nuts and served hot, room temperature, or cold. It seems like every cook has their own version of caponata. I looked at several caponata recipes for reference, but in the end I relied mostly on  my personal taste. The resulting eggplant dish was savory and oh-so-satisfying. I can't wait to try the leftovers with pasta!

Persian Tomato and Cucumber Salad (Shirazi)

This salad couldn't be simpler or more refreshing. It's quite tangy from the lemon, and the cucumber and tomato are cool and crisp — the perfect antidote to a hot summer's day.

Epic Canning Adventure: Homemade Ketchup, Tomato Sauce, and Green Tomato Relish

Tomato Sauce, Tomato Sauce, Relish, Relish, Ketchup!

Last year I had the pleasure of going to Underwood Family Farms in Moorpark, CA, and picking Roma tomatoes for a mere 25 cents per pound over Labor Day weekend. It was amazing both how many tomatoes I got for so little money - and how little food I got from so many tomatoes!

Gazpacho

This is my second attempt at making gazpacho in as many weeks. The first one had potential, but the recipe called for the tomato mixture to be pureed, then strained. After straining the soup, it was so thin it resembled a juice more than a soup. Without the vegetable puree to add texture, the flavor seemed lacking as well. I was disappointed to say the least, but when I had a friend over for dinner this past weekend, I decided to try my hand at this chilled soup one more time, to accompany a side of Asparagus and Red Corn Salad.

Asparagus and Red Corn Salad

My friend Dave came over for dinner on Saturday. I didn't want to use the oven at all, so I decided to make a couple of cold sides to accompany a main dish that could be cooked on the stove top.

Tapas Sunday: A Farm Fresh Feast!

This Sunday, Nate and I visited the Underwood Family Farms. We had quite a lot of goodies to choose from for our tapas extravaganza!

I started off by making this "Magic Sauce," a blend of olive oil, garlic, paprika, thyme, rosemary, oregano, lemon juice, salt, and crushed red pepper.

I decided to make some Roasted Baby Blue, Red, and White Potatoes. I tossed them with about 2 TBSP of the sauce, then roasted them at 400° for about 20 minutes, shaking the pan halfway through. I sprinkled the potatoes with salt, then served them on the table with the rest of the sauce for dipping.

Nate stepped up to the plate and made some Fried Green Tomatoes! He worked off of this recipe but made some modifications along the way. He did a great job! The crust was crunchy and not greasy, and the tomatoes were just tender enough. We dunked the tomatoes in the amazing garlic/basil dip I got from Brothers Mediterranean Food at the Farmer's Market.

Next up, I made Stuffed Red Cherry Peppers Wrapped in Bacon. Oh yeah. I cut the tops off the peppers and scooped out the seeds. They are a little spicy without the seeds, and REALLY spicy with them! I then cooked the bacon on one side in a frying pan (1 slice per pepper). The filling consisted of 2 T cream cheese, 2 T goat cheese, and 1 T "Magic Sauce," mixed together until smooth. I stuffed the peppers with the cheese, then wrapped them in the slices of bacon, with the crispy side of the bacon facing the pepper (since the outside would get crispy in the oven). I baked them at 400° for 10 minutes, until the peppers were mostly tender and the cheese was nice and gooey.

Last but absolutely not least, we had a platter of Sliced Heirloom Tomatoes and cherry tomatoes, drizzled with Magic Sauce and sprinkled with salt and pepper.

We served it all with some wedges of fresh pita bread from the market and a glass each of chilled Pinot Grigio.

Not a bad spread! Though we couldn't finish any of it (except for the peppers). Let's just say I'm pretty excited about my heirloom tomato and pita bread lunch tomorrow!