Arugula, Avocado + Citrus Salad

This is a wonderful and simple winter salad right when citrus is at its peak. The almonds add a nice crunch and the olives a good salty bite that pairs well with the creamy avocado. 

Arugula, Avocado + Citrus Salad

Serves 2

Ingredients

1 bunch baby arugula, washed and dried

1 clementine, peeled, separated into segments and cut into bite-sized pieces

1 avocado, pitted and diced

black kalamata olives, sliced

slivered almonds, toasted

4 Tbsp, or more, extra virgin olive oil

juice from 1/2 lemon

1 tsp dijon mustard

sea salt and black pepper, to taste

To make the dressing, combine the dijon mustard and the lemon juice in a bowl. Whisk in the olive oil until it emulsifies. Season with sea salt and freshly ground black pepper.

Place the arugula, avocado and olives in a bowl. Toss with dressing and top with toasted almonds. Serve immediately.

Maple Quinoa with Butternut Squash and Shitake Mushrooms

I threw this dish together on a whim, so feel free to play with other flavor combinations that you think could work or that you might have on hand. I used this maple vinaigrette from a recent salad experiment and it complimented the flavors really well.  This hearty dish is perfect on a cold night. Serve with a fresh citrus and avocado salad or a shaved raw Brussels sprouts salad for a complete meal.

Maple Quinoa with Butternut Squash and Shitake Mushrooms

Serves 3-4 as a main dish

Ingredients

1 medium butternut squash, peeled, seeded and diced into bite-sized pieces

1 cup quinoa

1 garlic clove, minced

1/2 onion, cut into small dice

1/2 cup shitake mushrooms, sliced

handful of pine nuts, toasted 

handful of dried cranberries

4 Tbsp pure maple syrup

5 Tbsp olive oil

3 Tbsp balsamic vinegar

sea salt and freshly ground pepper

freshly chopped parsley

Preheat oven to 375 degrees.

Spread the butternut squash pieces out on a baking sheet and drizzle with 2 Tbsp of the maple syrup. Sprinkle with sea salt and freshly ground black pepper. Place in the oven and roast for about 20-25 minutes until the squash is tender (a fork should easily be able to slide in and out).

Meanwhile, cook the quinoa by dry toasting in a saucepan for a minute or so. Add 2 cups water and and pinch of sea salt and bring to a boil. Lower to a simmer, cover and cook for about 10-15 minutes until all of the water is absorbed. Fluff with a fork and set aside.

To make the dressing, combine 3 Tbsp vinegar and 2 Tbsp maple syrup in a bowl. Whisk in 4 Tbsp olive oil until combined. Add sea salt and black pepper, to taste. Set aside.

Heat the remaining olive oil in a medium saute pan. Add the garlic and onions and saute until just fragrant and the onions become translucent. Add in the mushrooms and saute for a few minutes. Then add the butternut squash, cranberries, and 1 cup of the quinoa. Stir to combine. Drizzle with the dressing and top with the pine nuts and freshly chopped parsley. Serve immediately.

Spinach + Quinoa Salad with Pears, Chickpeas and Pecans

 'Tis the Season with warm, wintry flavors. I made this salad over the Thanksgiving weekend but it's festive enough to remain on your menu throughout the holidays. The bright cranberries adds a wonderful color, flavor and texture that compliments the nuttiness from the walnuts and protein punch from the quinoa and chickpeas. Drizzle with a maple vinaigrette for a seasonal touch.  You could use pears or apples in this recipe- either one will work.

Spinach + Quinoa Salad with Pears, Chickpeas and Pecans
Serves 6 as a side dish

Ingredients
1 cup quinoa 

2  handfuls of organic baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into bite-size pieces
1/2 cup chickpeas, rinsed, drained
1/4 cup pecans, toasted and roughly chopped

1/4 cup dried cranberries

4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup

Freshly chopped parsley
Sea salt and fresh ground pepper, to taste

Dry toast the quinoa in a saucepan for a few minutes. Add 2 cups fresh water and a pinch of sea salt to the pot. Bring to a boil, then lower to a simmer, cover and cook until all the water is evaporated and the quinoa is tender, about 10-15 minutes. Fluff with a fork and set aside.
 

To make the dressing, combine the balsamic vinegar and pure maple syrup in a bowl. Slowly whisk in the olive oil until combined. Season to taste with sea salt and black pepper.

Combine the spinach, pear, chickpeas, parsley cranberries and 1/2 of the quinoa in a bowl.  Fluff to combine. Pour on the vinaigrette and toss gently to coat, adding more quinoa if needed. Season to taste with sea salt and ground pepper. Just before serving, add the toasted pecans and lightly combine.

Super Bowl Sundayyyyy

This year I wanted to tackle (no pun intended) Super Bowl by keeping it simple, hearty and wake up with no regrets. We had a few friends over. I put on a pot veggie chili and I asked that everyone bring something to nibble on. Hummus and crudites, chips and salsa, wings and wine. It was the prefect table of food to get comfortable and enjoy the game (er, the company, commercials and wine)...

Veggie Chili

I found a chili recipe on VegNews.com. I was excited to read that the Austin Fire Department's Engine 2 is vegetarian and they shared their award-winning recipe for all to try. This recipe is adapted from theirs.

1 onion, chopped
2 garlic cloves, chopped
2 packages vegetarian "beef" crumbles
1 15-ounce can tomato sauce
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon oregano
1 tablespoon cumin
4 tablespoons chili powder
1 tablespoon paprika
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can pinto beans, rinsed
2 tablespoons flour
Water

Sautée onions and garlic in a heavy pot. Add vegetarian crumbles and cook a few more minutes. Add the rest of ingredients, except flour, and add enough water to cover ingredients plus 1/2 inch. Simmer for 1-1/2 hours, stirring occasionally.Add enough water to the flour to make a thin paste, and add to pot. Stir until chili thickens. Serve with sliced avocado on the side. Serves 6

I have to say, it was a hit and the guys didn't care that it was meatless!

Of course I had to have something sweet to end the night with...

Vegan Chocolate Rice Treats

1/2 cup almond butter
1/2 cup brown rice syrup
3 cups brown rice cereal
1 cup vegan dark chocolate chips

In a saucepan over low heat, melt the brown rice syrup, almond butter and chocolate chips together until smooth. Stir in the brown rice cereal until thoroughly coated. Press into a greased 8x8 or 9x9 pan and allow to cool completely. Place in the refrigerator and let set before cutting. Serve at room temperature.

Winter Kitchen

Nothing says winter comfort like pasta made with fresh ingredients. In any season, the aromas of basil, tomatoes and garlic cooking make any stresses from your day disappear (having a glass of good red wine in hand doesn't hurt either). I couldn't tell you the last time I ate pasta, but occasionally it's just the thing to settle you in and warm you up. The tomato sauce is always the key ingredient in Italian pasta dishes. I learned an incredible and simple sauce while on our honeymoon on the Amalfi Coast this pas fall. I didn't have fresh vine ripened tomato puree on hand (like we used in Italy) but I did have my favorite can of San Marzano diced tomatoes. I used whole wheat thin spaghetti and added shrimp to this dish...

Tomato and Basil Spaghetti with Sauteed Shrimp

whole wheat thin spaghetti
3 cloves of garlic, minced
1 can San Marzano diced/pureed tomatoes
large shrimp, peeled and deveined
fresh basil, chopped
olive oil
course sea salt
freshly ground black pepper
crushed red pepper flakes, to taste

Directions

In a small sauce pan, add a little olive oil and heat 2 cloves of garlic and basil over high flame. Add the can of tomatoes and bring to a boil. Lower the flame and simmer the sauce for about 10 to 15 minutes.

In the meantime, bring a large pot of water to a boil. Add a few pinches of salt and the pasta and cook according to directions. Once cooked, strain the water and bring the pasta back to the pot.

Season the shrimp on both sides with salt and pepper. Add olive oil to another medium pan and heat the remaining garlic for a few minutes until you smell a subtle aroma. Add the shrimp, turning once until cooked through ( a few minutes on each side). You may have to do this in a few batches, depending on how many shrimp you have. Set aside.

Toss the spaghetti, tomato sauce and shrimp in the large pot. Serve into bowls and season with crushed red pepper flakes and top with fresh basil.

Enjoy!

Winter Comfort

Nothing beats the winter blues like a warm hearty, healthy bowl of pasta. It's been one of those weeks...and it's only Tuesday. I bundled up to make my rounds: first stop at the local deli for the fresh ingredients, then to Murray's Cheese for homemade pasta, gourmet cheeses and, of course, something chocolate for dessert. I came home, opened a bottle of Elizabeth Spencer Napa wine, put on the classics (Nina Simone!!) and started boiling the water.

Spinach, White Bean and Pecorino Pasta

What you need:
* 4 ounces whole-wheat fusilli
* 4 cups baby spinach
* 3/4 cups reduced-sodium chicken broth
* 1/2 tablespoon all-purpose flour
* 1 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 1/2 can cannellini beans, rinsed
* 1 tablespoons red-wine vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/4 cup shredded fresh pecorino romano
* 1/3 cup breadcrumbs (you can toast and make fresh or use ready-made)

What to do:
Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally. Stir in spinach during the last 2 to 3 minutes. Drain. Dry the pot.

Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly for about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and spinach. Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with breadcrumbs. Serves 2.

Sit back, relax, and settle in. This is a pasta dish that will bring you comfort at the end of a cold bitter day.

Vino e Cucina

Nothing beats the winter blues more than flavorful food, a comfy ambiance, good company and...wines from every region of Italy?? Yes. That's because I am talking about 'inoteca- the reputable LES wine bar with the most surprisingly daring menu.  I recently spent an evening here chatting up with friends over a few bottles of vino. In the middle of a wound-up week, this was just the place to loosen up and savor down. Somehow rustic wood tables with a sleek bar in the same room work to create a neighborhood-y feel. I am thinking the enormous windows and the fact that 'inoteca is nestled on the corner of Rivington and Ludlow has something to do with it. Regardless, whether sophisticated or on the cheap- everyone feels at home. Think urban Tuscany.

They have a classic wine bar menu of small plates that includes insalate, panini, bruschette, affetati, and formaggi.  Guided by our waitress, we ordered a little of this and a little of that to be shared. It was the perfect amount of food. She seemed a bit overwhelmed by the buzzing upstairs scene but was more than helpful and led us in the right direction with everything we ordered- especially insisting on their truffled egg toast (bread with egg yolks, fontina cheese and a drizzle of truffle oil!). One word. Amazing. The best order was their insalta d'anatra. Mouth-watering tender duck salad. OMG. 

The generous pours of wine were flowing.  Good conversation.  Incredible food.  My idea of a Wednesday night.

Go early. Beat the crowds.