harvest barley bowl + maple cider dressing

september 22nd, 2015

homesweet

On Monday I woke up cold. It was 5:30 am and this wonderful, crisp, breeze was blowing through my window. I burrowed under my down comforter and snoozed for another hour before hopping out of bed to warm up with a cup of tea. Slow and cozy mornings like this are my favorite, and they're downright rare on a Monday. It's September 21st, and a year ago today I moved into my little Beacon Hill apartment. 

Time flies. It really does. This year has gone miles a minute at moments and crawled by at others. A year. How is it possible that a year ago I was driving up the gravel road on the farm, teary eyed and feeling so so heavy-hearted after a difficult goodbye. The chill in the air yesterday took me right back to those moments, and I felt all sorts of nostalgic. Seasons seem to have a way of doing that. The length of the days, the way the air feels, and the produce popping up in farmers' markets brings about new routines in the day to day. 

It wasn't until I moved to the Northeast that I truly learned what cooking and eating seasonally meant, and I soon fell in love with the rich flavors and warm colors fall brought about in the market and in my kitchen each year. This weekend I moseyed through the Boston Public Market, a Sunday pastime that has quickly become part of my weekly routine. I ate a cider donut because it was finally below 70 outside (and because why not), munched on some Vermont cheeses, scooped up a small bouquet of dahlias, and found myself obsessing over all of the colorful winter squash varieties that have popped up overnight. I had at least 5 different kinds in my arms before I zeroed in on these adorable "sweet squash," a miniature version of the butternut squash.  Promising to be a gorgeous orange hue and just sweet enough, I grabbed a few and went on my way. 

Eager to test out the texture of these babies, I decided to roast them simply and mix them in with a few favorites. This warm barley bowl is bursting with color, tasting and smelling warm and spicy as well. It boasts baby kale and dried cherries, hints of thyme and cider vinegar, and is topped off with a poached egg and parmesan for creaminess. It warms you up from the inside out, and is the perfect dish to welcome the new season. 

Happy Equinox friends :)

harvest barley bowl + maple cider dressing

serves 3-4 

ingredients - 

  • 1 cup barley
  • 2 1/2 cups water 
  • 2 "sweet squash" or 1 small butternut squash, peeled, roasted, & diced
  • generous drizzle of extra-virgin olive oil
  • pinch or two of cinnamon
  • pinch of nutmeg
  • a few sprigs thyme
  • salt & ground black pepper to taste
  • 2 handfuls baby kale
  • 1/4 cup dried cherries
  • handful pepitas
  • 3 - 4 eggs (dependent on serving size), poached
  • a bit of parmesan cheese, shaved

dressing - 

  • 1/3 cup really good extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp maple syrup, the real stuff
  • 1/4 tsp dijon mustard
  • salt & pepper to taste 

Preheat oven to 350 degrees. 

Bring barley and water to a boil in a medium pot and reduce to a simmer. Cover and cook until the water has been absorbed completely, 35 - 45 minutes. *Check every 10 minutes or so to be sure you don't overcook. 

Place your whole squash on a cookie sheet and roast at 350 degrees for 15 minutes. This will soften the tough skin, making it easier to cut into chunks to roast. Remove and let cool. Careful not to burn your fingers, cut the squash in half length wise and peel. Remove the seeds and cut into bite size pieces. Spread the squash out on your cookie sheet, drizzle with olive oil, and toss with cinnamon, nutmeg, salt, and pepper. Top with thyme sprigs, and roast in the oven for another 30 minutes, until a bit browned and tender. 

While the squash cooks whisk together the dressing ingredients and season with salt and pepper. 

Once the barley and squash are done, combine in a large bowl with baby kale, dried cherries, pepitas, and dressing. Top off this grain salad with a perfect poached egg and some sharp parmesan cheese.

Enjoy!

no frills kale salad + crispy chickpeas 

august 18th, 2015

Summer days are flying by in a blur and sometimes I just feel like I can't keep up! Work has been busy, weekends packed with roadtrips and friends, and then suddenly you blink and it's mid-August. I recently spent a long weekend on Nantucket with some good friends and absolutely fell in love with the island. We spent our days biking miles and miles, laying on the beach, and enjoying classic New England summertime fare. There were late night BBQ's, outdoor showers, hours spent in the waves, and the best shrimp cocktail I've ever had. Ever. 

My diet mainly consisted of burgers, hot dogs, fish tacos, and daily picks from the raw bar, and I wouldn't have had it any other way. When in Rome right? However, after some long summer days spent in the little slice of heaven that is Nantucket, I felt the need to reboot and re-energize before a long day at work. I wanted to make something quick and satisfying, something flavorful and refreshing. Balance is key in my book, and this kale salad has a crunch and a zing to it that I enjoy any day. It's a snap to whip up and will convert kale skeptics into kale lovers (tolerators at the very least). Dig into a big bowl for lunch or serve as a side for dinner. Be well, and let me know how you enjoy this simple salad :).

no frills kale salad + crispy chickpeas - 

  • 1 bunch curly kale

garlicky green goddess dressing - 

  • 1 1/2 cup parsley leaves
  • 3 cloves of garlic
  • 1 Tbsp capers
  • zest & juice of 1 lemon 
  • 3 Tbsp sherry vinegar
  • 1/2 cup really good olive oil, more if needed
  • 2 tsp dijon mustard
  • a couple dashes fresh ground pepper
  • a couple dashes red pepper flakes
  • salt to taste
  • 1/4 cup parmesan cheese, finely grated

crispy chickpeas - 

recipe from the wonderful Minimalist Baker

  • 1 15 oz. can chickpeas, drained, rinsed, and dried
  • 1 1/2 Tbsp olive oil
  • 3 Tbsp Tandoori spice blend* 
    •  Can be found at Whole Foods, or made at home by blending the following ingredients/ratios - 3 Tbsp cumin, 2 Tbsp paprika, 2 Tbsp garlic powder, 2 tsp coriander, 3 tsp ginger, 2 tsp cardamom. 

Preheat oven to 375 degrees.

Add chickpeas to a mixing bowl and cover evenly with olive oil and spices. Spread out on a cookie sheet and place in the oven for 20 - 25 minutes, or until chickpeas are golden brown and slightly crispy. Set aside.

Place all dressing ingredients except the parmesan in a blender or food processor and puree until smooth. Fold in the parmesan cheese. 

Tear kale into bite size pieces and place in a large salad bowl. Toss with the dressing 30 minutes before serving, allowing the kale to soften and absorb all flavors. Top with spiced chickpeas and a pinch of flaky salt if desired. This salad is best fresh, but will keep in the fridge for a couple of days. 

Serve and enjoy!

Β 

farro & greens salad + lemony tahini dressing

june 27th, 2015

I've been on a farro kick. It's satisfying, just the right texture, and is so delicious both hot and cold. Weekday meals tend to be a mix of leftovers and fresh veggies with some sort of dressing mixed up quick and drizzled on top. These meals are always enjoyed in a big bowl and filled with greens, especially now that my little herb garden is thriving on my windowsill! I use whichever ingredients I have on hand, letting myself unwind from the work day with some creativity in the kitchen. No two creations are ever quite the same, but I have to say that this farro bowl has been one of my favorites so far.

Farro has a similar texture to brown rice, though a bit chewier and more tender in texture. It's an awesome alternative for those who don't like the nutty flavor of quinoa, and somehow feels a bit more substantial than the latter. I was feelin' the need for lots of green goodness when I whipped this up, and I am very happy with how it turned out. There's a little bit of everything in this bowl - baby kale, charred asparagus, edamame, lemon thyme, and a rich lemony tahini dressing to bring it all together. This farro salad is simple, satisfying, and could easily be adapted to your taste. This morning I heated up some left overs and threw a poached egg on top with a dash of cayenne pepper. So good and so easy. Whip this dish up and let me know how you mix it up! Enjoy :)

farro & greens salad + lemony tahini dressing - 

serves 2

farro salad - 

  • 1 cup farro
  • 2 generous handfuls baby kale
  • 1 cup shelled edamame, pan roasted
  • 6-8 spears asparagus, charred and chopped into bite size pieces 
  • lemon thyme
  • olive oil

tahini dressing - 

  • 1/2 cup tahini 
  • 4 Tbsp lemon juice 
  • 2 cloves garlic, minced 
  • 2 Tbsp olive oil 
  • salt, to taste
  • fresh ground pepper, to taste 

Bring 2 cups of water and 1 cup farro to a boil in a medium saucepan. Once boiling, reduce heat to low, cover and let simmer until the water has been absorbed, roughly 20 - 25minutes. As your farro is cooking, heat a large cast iron skillet over medium heat. Pour a dollop of olive oil into the skillet and coat evenly. Add the asparagus and cook until just blackened. If you prefer your asparagus to have more of a crunch, cook until bright green and remove from heat. Add the edamame to the pan and cook for 3 - 5 minutes, as you want the edamame tender but not overcooked. 

Making the dressing is simple. Throw the tahini, lemon juice, garlic, olive oil, salt and pepper into a food processor or blender and pulse until evenly combined. A quick tip - add the olive oil slowly and as needed until you reach your desired consistency. The dressing should have body but be thin enough to easily drizzle over your salad. Once your dressing is ready, combine the farro, asparagus, edamame and baby kale in a large bowl. Toss with desired amount of tahini dressing and plate. Sprinkle with lemon thyme leaves and salt and ground pepper to taste.