One of the reasons I’ve considered discontinuing the blog is I get so much satisfaction from my time on social media, especially Instagram. I’d rather be hanging out there, including posting actual recipes on those outlets so you can get all the details where you are, too. On the other hand, it’s nice to have this journal of recipes to refer back to and bookmark from, and I have the freedom to post several photos.
I had an AHA! moment this morning when I realized the obvious: I can do both. So, going forward, I’ll be posting blog recipes directly to Facebook and Instagram, as well as recording them here. I suspect this is one of several changes I’ll make to how I use this space in the coming months to make it work for me (and hopefully, you too).
I borrowed the idea for this cilantro salad dressing from my friend Viney, who whipped it up during our apple picking trip a few weeks ago. Making do with random odds and ends in our rental kitchen, she combined fresh cilantro, garlic, lime juice, and sour cream to make this tangy, creamy, herbaceous number. I can think of a few different salad combinations where this application would be particularly great, but we’ve been sticking with one version in particular. A big bowl of greens, apple slices, and salted peanuts tossed with the cilantro dressing makes
1 cup loosely packed fresh cilantro (leaves and tender stems)
1 tablespoon sour cream
1 lime, juice and zest
1 tablespoon balsamic vinegar
1/2 teaspoon honey or maple syrup
1/4 teaspoon salt
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil
Combine all the ingredients except olive oil in a blender or food processor, and process until smooth. Add the olive oil and process until just incorporated.
Toss with baby greens, sliced apples, and salted roasted peanuts. Serve immediately.
Anyone who’s asked me about meal planning, how to put CSA produce to use, or otherwise discussed any topic in that realm knows I’m surprisingly enthusiastic about scrambled egg tacos. We eat them for dinner at least once a week, a welcome vessel for almost any vegetable. I adorned a recent rendition of our weeknight go-to with this corn and peach salsa. It’s simple and sweet, and, particularly because I opted to keep the corn raw, it’s fun to chew. Serve it with tortilla chips or gussy up your next taco night. Heck, call it a corn salad and eat it on its own.
Corn and Peach Salsa
2 ears of corn, stripped
2 peaches, chopped into 1/2-inch pieces
1/2 red onion, finely chopped
1 serrano pepper, seeds removed and finely chopped
1 lime, juice and zest
1/4 tsp salt
In a large bowl, stir together all ingredients. Serve immediately or refrigerate until ready to use.
Job hunting is…draining. At least it is for me. Maybe it’s an introvert thing? I consider myself confident, but when it comes to selling my skills and potential contribution, I start to feel awkward. I’d rather put my head down, get the work done, and the let the results speak for themselves. Then there’s the fact that searching for work is a time suck that leaves little room to create and develop – two things I feel a pull toward and wonder if are requisite to next steps career-wise, anyway.
At some point after I start to get irritated over how to allocate and find more time, I remind myself that frustration is wasted energy. You just gotta hustle.
The hustle, my friend, is not fueled by cronuts. It is most powerful and efficient when its source of energy is whole foods, particularly ample servings of vegetables. I’ve been prioritizing making my meals and snacks as nutrient-dense as I can manage, forgoing my previous habit of popcorn for lunch.
So, despite a feeling of busyness, my lunches are starting to mean business, as is the case with this meal of roots, greens, and fish. It’s saturated with color, richly textured, and includes multifarious flavors (sweet, earthy, tangy, herbaceous, salty, smoky, spicy) while still feeling cohesive.
Each vegetable component is lovely on its own. The beet puree is punchy & nutty and the thyme flavor is quite strong. Both creamy and velvety, it would be a lovely dip but I also had no trouble putting it down solo, one spoonful at a time.
I don’t think I need to tell you why kale chips are great, but after trying numerous seasonings, I’d say this version with smoked paprika is in my top five. In addition to the crunch and salt, the spicy factor makes these delightfully addictive. If I’m making them for the kids, I use about half the paprika, but I prefer to make a whole batch for myself anyway. After all, I need to keep my energy up.
Back to the hustle.
Herbed Beet Puree
3 medium beets, washed and trimmed
1/3 c tahini
juice of 1 lemon
1 tsp fresh thyme leaves
1/4 tsp salt
Preheat oven to 375 degrees F. Place the beets on a large piece of aluminum foil, drizzle with a bit of olive oil, and seal tightly. Roast until pierced easily with a fork, about 45 minutes. Once cool enough to handle, gently rub off the skins.
Add the cooked and peel beets to a blender or food processor, along with the tahini, lemon juice, thyme, and salt. Process until smooth and creamy. Serve under pan-seared salmon.
Smoky Spicy Kale Chips
method adapted from Oh She Glows
1 bunch kale, woody stems removed
1 tablespoon olive oil
1 teaspoon kosher or sea salt
1 teaspoon smoked hot paprika
Move two baking racks as close to the center as you can and preheat the oven to 300 degrees F. Cut or tear kale into chip-sized pieces. Rinse and pat or spin fully dry. You could also at this point store them in an open container in the refrigerator to completely dry out.
Split the greens between two half sheet pans. Drizzle each with half the olive oil and massage into the kale or collards to fully coat. sprinkle with the salt and paprika, and toss to combine. Spread in a single layer; if you have any extra, reserve to roast as a second batch.
Cook for 15-20 minutes, swapping the baking sheets at the 10-minute mark, until the chips feel dry to the touch but are not browning. Serve on top and alongside pan-seared salmon.