Fruits and Vegetables Archives | Page 13 of 30

Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

February 6, 2013

You remember this garden, right?

Well, I had to leave that garden in Kentucky. I miss it dearly, but there are new adventures ahead. They might even be more challenging adventures that will teach me a lot.

Why? Because this is our new garden.

Smaller, yes. But I’ve learned over time that it’s difficult to kill a plant that you stick in the ground. A plant in a pot is a whole different story. So begin my adventures in balcony and container gardening!

We started small with herbs, spinach, arugula, lettuce and chard, and I couldn’t resist trying out a few strawberry plants. (There’s also a new citrus tree, but I’ll save that for another post.) Everything is perky and green so far so I have high hopes.

It’s doing so well that I decided to trim off a little arugula for a salad. The spinach has a ways to go so I picked that up at the Farmer’s Market this past weekend. And you just know that oranges had to be in there somewhere.

Cheese is a requirement on my salads and the more flavorful and stronger the better. I like goat cheese. Well, some goat cheese. I seem to be getting pickier. If it’s mild in grassy flavor then I’m a huge fan.

Instead of topping my salad with goat cheese, I blended it with the dressing. Wow, do I love this dressing – nutty, sweet, tart and creamy. It’s a thin dressing so if you prefer something thicker I’d suggest cutting back a bit on the orange juice or adding a little more cheese.

Fingers crossed that there are more apartment garden salads to come!

Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

3 cups spinach

1 cup arugula

1 orange, peeled and sliced

¼ cup dried cranberries

Dressing

2 tbsp chopped walnuts

1 tbsp chèvre (goat cheese)

1 clove garlic

Juice of one orange

Sprinkle of salt and pepper, to taste

Arrange the spinach and arugula on two plates, about 1 ½ cups spinach and ½ cup arugula on each. Top each plate of greens with half of the orange slices. Sprinkle 2 tablespoons of cranberries on each salad.

To make the dressing, place all ingredients in a small food processor. Pulse until the walnuts are ground fine and all ingredients are combined. (Makes about ¼ cup.)

Drizzle each salad with half of the dressing. Makes 2 servings.

Spicy Citrus Cocktail Recipe

January 30, 2013

This spicy citrus cocktail is made with fresh tangerine juice and a splash of sriracha!

The Spicy Citrus Cocktail | Fake Food Free | A spicy rum cocktail made with orange and tangerine juices and a splash of sriracha!

I haven’t made cocktails for the blog in a while. That’s likely because we haven’t had a stocked bar since early last fall. Yes, when you know you are going to move across the country, the half empty bottles in liquor cabinet are the first things you make sure to finish up.

We finally have the basics back and I’ve said all week that I want to make a tangerine cocktail. Citrus season, Super Bowl party – whatever the excuse, I had a mission.
I enlisted my husband’s help and last night he said, “You could put Sriracha in it.” Why, yes, I could put Sriracha in it! I’m a huge fan of spicy cocktails – dustings of chili powder, jalapeno-infused spirits. I was thrilled with the idea.

Now, please excuse my glass rim-dusting skills. I am no expert. You’ll overlook an imperfect rim, once you taste the drink. The hot sauce adds just the slightest spicy flavor right out of the shaker. But I’ll warn you. Don’t nurse this one. The longer it sits the spicier it gets. Cheers!

The Spicy Citrus

Makes: 2 drinks

Ingredients:

2 oz. fresh tangerine juice

2 oz. fresh orange juice

1 tsp raw sugar

1/8 tsp sriracha

3 oz. gold rum

Ice

Raw sugar for rimming the glasses

2 slices blood orange or tangerine for garnish

Preparation:

Add the juices, teaspoon of raw sugar, sriracha and rum to a cocktail shaker. Stir to dissolve the sugar. Add a few ice cubes and stir again until well chilled.

Rim two martini glasses with sugar. Strain the cocktail into the glasses. Garnish with slices of citrus.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Sweet Orange-Sesame Bok Choy Recipe

January 24, 2013

During the winter months, my love for dark, leafy greens comes second only to my love of citrus. For me, putting these two favorites together is nothing short of mind blowing.

Yes, I realize that I might be the only person ever to consider greens mind blowing. But if you can’t get enough of kale, bok choy and chard, you must try them with a twist of citrus.

When I mix orange and greens I almost always lean towards adding Asian flavors. If orange and greens are good, then orange, greens and sesame or soy are even better.

Bok Choy with Orange-Sesame Glaze | Recipe | Fake Food Free

Alone, with rice, with rice and an egg on top – there so many options for these simple, citrusy greens. The biggest challenge is not eating them all before they get to the table.

Sweet Orange-Sesame Bok Choy Recipe

Makes: 2-3 servings

Ingredients

Juice of one large naval orange

Zest of half an orange

2 tablespoons raw sugar

2 cloves garlic, minced

Splash of rice wine vinegar

½ tablespoon dark sesame oil

1 small head bok choy, greens and part of the whites chopped (about 4 cups)

Orange slices for serving (optional)

Preparation

In a small dish, stir together the orange juice, orange zest, sugar and garlic. Add this to a wok or large skillet and heat to medium-high. Continue to heat the juice, stirring often, until it begins to thicken slightly, about 2-3 minutes.

Add the bok choy and toss to coat in the juice. Add the splash of vinegar. Cook until the bok choy wilts, about 2 more minutes. Stir in the sesame oil. Serve warm.

Sautéed Sweet Orange and Sesame Bok Choy Recipe | Fake Food Free

Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Page Tangerine Walnut Muffins Recipe

January 22, 2013

One change that goes along with living in the Bay Area is that I can no longer complain about the endless cold days of January and February. No, no complaining here. In fact, you can’t get much closer to perfect for me. Sunshine and jacket weather, nicely balanced with a gloomy day that requires a scarf and maybe gloves.

I’ve always considered citrus season a bright spot in a long, dreary winter. Now it’s a bonus during an already enjoyable time of year. And wow, did I completely underestimated how amazing citrus season would be around here!

I’m not unfamiliar with regular access to amazing oranges. I had my pick of them when we lived in Brazil, but four varieties of oranges, mandarins, tangerines, lemons and sweet limes is a whole new ball game. We’ve purchased so much the past two weekends, we can barely carry them back to our apartment. Yet the fruit basket is completely empty come the following Saturday.

I’m incredible picky about my citrus. Mainly the seeds and tough membranes. It’s such an issue for me that I still serve my oranges old school cafeteria-style, sliced in quarters and eaten like a fourth grader. I’ve just now come around to the peel-and-eat citrus like mandarins, if they are small, tender and sweet.

Last week I was introduced to a new favorite that meets all my criteria – Page Tangerines. They are a cross of clementines and minneolas (tangelos). They are unbelievably sweet and tender. Some people at the Farmer’s Market stall complained that they are a little hard to peel, but I didn’t mind this too much.

Page Tangerines, a cross of clementines and minneolas (tangelos). | Page Tangerine Walnut Muffins Recipe | Fake Food Free

California Citrus | Ferry Building Farmers Market, San Francisco | Fake Food Free

Given that I can’t seem to control myself, and always buy way too much citrus, I decided to use some in muffins this past weekend. Along with the sweet citrus, I added walnuts for a little crunch and a sprinkle of raw sugar on the top.

Page Tangerine Walnut Muffins Recipe

Makes: 12 muffins

Ingredients:
2 cups white whole wheat flour
3 tsp baking powder
1/2 tsp salt
1/3 cup raw sugar
3/4 cup milk
1/3 cup olive oil
1 large egg, beaten
1 tsp vanilla
3-4 Page tangerines, peeled and finely chopped
1 tsp Page tangerine zest
1/3 cup chopped walnuts
Raw sugar to top the muffins

Prep:
Preheat the oven to 400 degrees and grease the bottom of each muffin tin. Sift together the flour, baking powder and salt. Set aside. In a separate bowl whisk together the sugar, milk, olive oil, egg and vanilla.

Gradually add the wet ingredients to the dry, mixing just until combined. Fold in the tangerines, zest and walnuts. Divide into 12 muffins. Sprinkle the top of each muffin with about a 1/2 tsp of raw sugar. Bake for 18 to 20 minutes or until muffins are browned and a toothpick inserted in the center comes out clean. Cool and remove from pan.

Where to Eat in 2013

January 13, 2013

Hello from California!

The move has been made and I’m working on getting comfortable in my new kitchen. I’m excited to start this new year in a new place and to see where my experiences take me and the blog.

I have to be honest. I can already feel things shifting a bit. I still want to cook with all the amazing ingredients that are now available to me, but I’m also in a place where there is some pretty amazing food (and drink) being made by others.

This year, along with recipes you are probably going to find more places dine and events to attend. I also hope to put the focus back on the global aspect of my blog. I have so much more to learn about the cuisines of other countries and it’s time to start trying more in my own kitchen.

Considering we’re already halfway through January, I really don’t want to look back and recap last year. But in 2012 I took part in 2 cross-country road trips, a trip to Toronto, a visit to New York City, a trip to Vegas, a day in Sonoma and Napa Valley and New Years Eve in Santa Barbara. Not to mention our explorations of Kentucky.

So, yeah. I have a few food recommendations for you.

So let’s not look back at the best eats of last year, but let’s look at it as where you need to eat and drink in 2013! These are my picks so start planning your road trip

Kansas City, KS – Oklahoma Joe’s

We moved my husband out to California last September. That was road trip #1, to the north via I-80. What an amazing drive! I want to do it again already.

We didn’t have our food planned out, but left it to tips from friends and popular TV shows along the way. First up, Oklahoma Joe’s in Kansas City. It turns out Anthony Bourdain kind of likes the place too.

I like barbecue, but I’m not all crazy for it. And I don’t understand all the allegiances to different types. I like all of them for different reasons. But, oh my goodness. This food was amazing! My husband and I are still talking about it months later. The meat, the sauce, the hour-long line, the restaurant-in-a-gas-station atmosphere. It was one of the best meals I had all year.

My favorite was the burnt ends sandwich, and the beans were as perfect as they can get. Slightly meaty, loaded with barbecue flavor. I’m usually not a fan of ribs, but I’d order them again in a second.

Salt Lake City, UT – Red Iguana

We had no plan when we got to Salt Lake, but after checking out the FoodNetwork app we found the Red Iguana which had been on an episode of Diners, Drive-ins and Dives. It’s described as pre-Hispanic Mexican, and the big draw? 7 kinds of moles.

I got the Mole Verde. This wasn’t your classic, chocolately mole, but it was delicious. The chicken was so tender and the sauce was full of spicy flavor. My husband got the Mole Negro and this is what I think of when I think of mole – rich, dark, slightly spicy sauce. It was my favorite.

Toronto, Canada – Steam Whistle

In July last year, I made my first trip to Canada. It’s hard to believe I hadn’t been before! And yes, I know. Everyone is telling me that I need to see more places, but I LOVED Toronto. One of our favorite things was the local beer, Steam Whistle. We did the brewery tour, and the bar just happened to be one of the most affordable places to grab a beer so we hung out for a while and enjoyed it.

New York City – Momofuku Noodle Bar

I traveled to New York City in October for the first time since I was in high school. Needless to say, a lot has changed. Mainly that I now have a deep appreciation for good food. I recapped the trip last year, but a round up on where to eat in 2013 wouldn’t be complete without a mention of Momofuku Noodle Bar. It was the first place I went when I got to the city, and I’m already planning to take my husband back this year.

The corn ramen was the special on my visit and it didn’t disappoint. The blackboard lists the farms where a majority of the food is sourced, and with a huge bar for seating it is perfect for dining alone if you are traveling on business like I was.

Sonoma, CA – The Girl and The Fig

Over the Thanksgiving holiday we took our first trip to California wine country. Knowing we would be in Sonoma around lunch time, we did what every food-lover does. We ate at The Girl and The Fig. We made reservations for lunch, as you should too because although the restaurant was only half full when we arrived, every table was taken by the time we left.

We started with a cheese plate and that was good, but the best part of it was the dried fig cake made in house. It was delicious with the cheese.

I had a simple lunch of a tasty grilled cheese, but for me my husband’s meal was the best. The pork belly sandwich with a slightly sweet apple slaw.

Stanford, KY – Bluebird Cafe

If you think a small-town, rural restaurant can’t compete with food-cities around the U.S., I encourage you to go to Bluebird. On a downtown street that barely has one stoplight, this place will amaze you. With locally sourced ingredients and a creative menu that would rival any restaurant in the big city, Bluebird serves Kentucky favorites with a twist.

Our first couple visits were for breakfast where I enjoyed the breakfast fries with smoked gouda sauce. We finally made it for lunch just before we moved – a fried green tomato BLT on a whole wheat sorghum bun. Yes, yum.

Santa Barbara, CA – East Beach Grill

We stayed in Santa Barbara on our final leg of the official move which also happened to be New Years Eve. (This time we took I-40 through the southern US.) Other than the wonderful ocean views, we experienced very little of what this awesome town has to offer. But we did manage to have pancakes on New Years morning. The East Beach Grill was close to our hotel, dog friendly and rumor had it they offered some amazing wheat germ pancakes. The rumors were true. I had a stack of blueberry and my husband a stack of strawberry while we relaxed outside with the pugs and enjoyed the view of the ocean.

Oakland, CA – Bocanova

There will be many more Oakland favorites to come, but I definitely found a place I love with only a few days of being here. Bocanova in Jack London Square has unique cocktails and one fine happy hour. One of my favorite appetizers is the Dungeness Crab Deviled Eggs with Chipotle Aioli.

That about sums it up. Hopefully I’ve shared enough to keep you busy. And full. Recipes will resume soon, but for now I’ll leave you with one of my favorite offerings at our Farmer’s Market. Gorgeous greens with edible flowers. Happy New Year!

P.S. I was having some trouble with formatting on this post. The names of the cities and restaurants are links that will take you to the restaurant website.

Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup

December 4, 2012

Have you ever found a recipe that makes you want to have a party? You know, just so you can show it off to your guests? Not because it was a brilliant feat on your part, but because it was just that good.

I hadn’t. Until I found this.

This is Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup.

This little salad-slash-starter is party worthy. It even felt like a party when I ate it alone for lunch yesterday. As mentioned above, it is just that good.

It came from what I now consider my absolute favorite cookbook of 2012 – Home Made Winter by Yvette van Boven. You might remember my review of Home Made last year. I assure you, things only got better.

And by things I mean recipes I want to make, pictures I want to look at and tips I want to incorporate. Home Made Winter is all the warm, fuzzy, comforting feelings you look for in winter and the holiday season in cookbook form.

I am so inspired by Yvette’s style. It makes me want to take myself to the kitchen on a cold night and cook, bake and create for hours. There are wonderful do-it-yourself standards such as homemade cured beef sausage, butter, yogurt, apple cider and Irish cream liqueur. (What? Irish cream isn’t a standard necessity? I’m ready to make it one.)

Then things get fancy – fancy and completely do-able and tasty. Butternut Crème with Goat Cheese Cream and Sage, Whole Organic Chicken Stuffed with Pork, Veal and Sage Sausage and Guinness Fruitcake only scratch the surface.

The best part of the book is the introduction where Yvette announces that she’s already started working on a second volume – Home Made Summer! This winter edition proudly displays Irish influence, while Home Made Summer will show its French roots. I can’t wait!

This book is full of holiday-inspired baked goods, and hearty meat and vegetable dishes, but I decided to pick something on the lighter side – a nice salad full of seasonal flavors.

The intro to the recipe suggests using fresh cranberries instead of grapes, and that is what I did, with amazing results! After stopping at two stores to find watercress, I finally settled on arugula. It tastes wonderful with the other flavors of the salad, but I’ll be trying it again with watercress as soon as I can get my hands on some.

I encourage you to give the recipe a try, but I offer fair warning.

You are going to want to have a party!

Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup Recipe

Reprinted with permission from Abrams Books

An awfully simple recipe that looks very flashy. Instead of the grapes you could use fresh cranberries or quartered fresh figs. If you can’t find smoked almonds, you can use regular almonds.

½ of a 750-ml bottle red wine

½ cup plus 2 tbsp (125 g) turbinado or Demerara sugar

3 star anise

8 cardamom pods

5 oz (150 g) seedless red grapes

salt and freshly ground black pepper

7 oz (200 g) soft goat cheese

⅓ cup (50 g) smoked almonds

1 bunch fresh watercress, stems removed

Heat the wine in a medium saucepan over medium-high heat. Add the sugar and stir to dissolve, then add the anise and cardamom and bring to a boil. Boil the syrup for about 25 minutes, until it’s slightly thicker. Reduce the heat to low and add the grapes. Warm the grapes in the syrup for about 7 minutes.

Remove the pan from the heat and let the syrup cool. Taste and add salt and pepper if needed.

Divide the goat cheese into 12 equal portions. With clean hands, roll the portions into small balls.

Pulse the almonds in a food processor until coarsely ground. Roll the goat cheese balls in the almonds to coat them. Place the cheese balls on a tray or baking sheet, cover them, and place them in the fridge for 1 hour to firm up.

To serve, wash and dry the watercress. Arrange some nice leaves over 4 plates. Arrange the goat cheese balls on top and spoon grapes in syrup around the cheese.

Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so. It goes without saying, thoughts and opinions here are my own.

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

November 15, 2012

Fresh ginger, sweet honey and rich tamarind make a delicious glaze for skillet-cooked Brussels sprouts in this recipe. It’s perfect for the holidays, but don’t hold back. Enjoy it any time of year!

Brussels Sprouts with Ginger, Honey and Tamarind | Fake Food Free

Whew! For a second there I thought I was getting burned out on Brussels sprouts. Fortunately, I just needed a short break (i.e. about one week). Now I’m ready for them again and just in time for Thanksgiving.

As much as I love these mini-cabbages simply prepared with bacon and Parmesan cheese, it’s time to start changing up the flavors. I have a never-ending jar of tamarind concentrate to use up so my first thought was to add an Asian twist.

Tamarind, ginger and honey all come together to make a rich glaze for my favorite veggie. The tangy tamarind and spicy ginger will add a little something different to your standard turkey and stuffing this year!

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

Makes: 4 servings

Ingredients

1 tbsp extra virgin olive oil
1 lb. Brussels sprouts, cleaned and halved if large

1 clove garlic, grated

1 tsp grated fresh ginger

1 tbsp of tamarind concentrate

2 tbsp soy sauce or tamari

2 tsp honey

Sesame seeds for garnish

Prep

Heat the olive oil over medium-high heat in a deep skillet. Add the Brussels sprouts and stir to coat with the oil. Cook for about 2 minutes. Reduce the heat to medium and add ¼ cup of water. Stir the sprouts and allow the water to cook off, 5 to 7 minutes. Continue to cook until they reach your desired doneness. For me, it’s about 3 more minutes.

In a small bowl, whisk together the garlic, ginger, tamarind, 2 tbsp of water, soy sauce and honey. Pour the mixture over the Brussels sprouts and stir to coat. Allow to cook 2-3 minutes so the sauce will thicken slightly. Sprinkle with sesame seeds before serving. Serves 4.

Roasted Garlic, Tomato and Black Bean Soup Recipe

November 7, 2012

In this soup recipe, plain tomato is made more flavorful with roasted garlic, and more filling with hearty black beans.

Roasted Garlic, Tomato and Black Bean Soup Recipe | Fake Food Free

Keeping an eye on healthy eating usually leads to one thing in my kitchen – soup.

I have loads of frozen tomatoes waiting to be used, but chili wasn’t sounding right. I needed something more exciting than the basic tomato soup, too.

I’ve come to realize that a head of creamy, sweet roasted garlic makes just about everything better. This soup is no exception. Along with the garlic, I added some black beans for texture and protein.

This soup is sweet, rich and hearty all at the same time. I used about a gallon bag full of mixed frozen tomatoes from the garden. Skin on, whole tomatoes. It all gets blended by the immersion blender so leaving everything intact isn’t a problem for me. You can use whatever you have on hand – frozen, fresh, canned, whole, puree – it will all ultimately result in a tasty soup!

Roasted Garlic, Tomato and Black Bean Soup Recipe

2018-04-03 13:04:45

Serves 4

Plain tomato soup is made more flavorful with roasted garlic, and more filling with hearty black beans!

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Ingredients

1 head garlic
2 teaspoon olive oil
8 cups frozen whole tomatoes, thawed
2 tablespoon dried basil
1/4 teaspoon crushed red pepper
1 1/2 teaspoon salt
1 teaspoon mascavo or raw sugar
1 1/2 cups cooked black beans, rinsed and drained
Shredded parmesan cheese for serving

Instructions

Preheat the oven to 400 degrees F. Tear off about a 4-x-4-inch square of aluminum foil. Cut off the top third of the full head of garlic removing just enough so that all the cloves are exposed. Place the garlic in the center of the foil, cut-side up. Drizzle with the olive oil. Wrap the foil around the garlic and roast for 30 to 45 minutes, until soft. Remove from the the oven and allow to cool.
While the garlic is roasted, begin to prepare the soup. Pour any excess water off of the thawed tomatoes. Place the tomatoes in a large soup pot and heat to medium-high. Allow the tomatoes to cook down, crushing them with a spoon or potato masher as they cook, for about 15 minutes. Remove and discard any foam that rises to the top.
Stir in the basil, red pepper, salt, and sugar. Unwrap the garlic and squeeze all of the roasted cloves into a dish. Be sure to separate out any skin and leave only the soft flesh. Add the garlic to the soup. Remove from the heat.
Use an immersion blender to blend the soup and puree the tomatoes. You can also transfer it in batches to a blender to do this. Once everything is smooth simmer the soup over medium heat for 5 more minutes and let the soup thicken.
Finally stir in the black beans and heat through. Serve sprinkled with grated Parmesan cheese, if desired.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Chicken with Spicy Cranberry Citrus Relish Recipe

November 1, 2012

I used to eat chicken breasts all the time, but when we made the switch to whole pastured birds, dishes featuring them became rare. This was a positive change. I’ve enjoyed the challenge of tackling a whole bird and it is much more budget friendly, but sometimes I just want a chicken breast.

Yes, I know you can cut them off a whole bird yourself, but I can’t cut up a chicken correctly to save my life. I end up with pieces, but they certainly aren’t pretty. Fortunately, we can still buy breast cuts from our pastured chicken sources so last weekend I splurged a little and let the butcher do the work.

I also bought my first bag of fresh cranberries this season, and you know how I can’t stop thinking about the holidays. I thought a cranberry relish would be perfect for the poultry.

In past years, I’ve neglected fresh cranberries thinking I always needed to cook them into a sauce. Not so. I now love grinding them up in the food processor to eat them fresh.

My very favorite fresh relish recipe is Cranberry-Jalapeno Relish by Emeril. I’m constantly changing it up a bit, and I set out for a new version for my chicken.

Surprisingly, I have a few Scotch Bonnet peppers that have hung on in the fridge since I took out the garden. I subbed those for the jalapeños, added some onion and then some maple syrup.

I know spicy and tart is not a common combination, but with just a touch of maple syrup, this relish is so good! It works well with fish and poultry, and I also eat it alone as a salad.

Chicken with Spicy Cranberry Citrus Relish Recipe

1 1/2 cups fresh cranberries
Zest and segments from 1/2 an orange
2 tbsp choppped onion
1-2 small hot peppers, seeds and ribs removed
1 tbsp maple syrup
4 3-4oz chicken breasts, seasoned and grilled or baked

Place the cranberries, orange and orange zest, onion, hot peppers and maple syrup in a small food processor. Pulse until all ingredients are finely chopped. Makes 1 3/4 cups of relish. You may find you want to add a little salt to taste, but I like mine without it.

Serve about 1/4 cup of the relish at room temperature over warm chicken breasts. Store leftovers in the fridge, but know that the heat intensifies as it sits!

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette Recipe

October 28, 2012

Several months ago I was asked to contribute one of my recipes to a new cookbook. I took a look at the project and I was immediately drawn to the theme – recipes from different regions across the US. I gladly took part by sharing my Banana-Bourbon Scones with Walnuts.

After much anticipation, Country Comfort: Cooking Across America by Mary Elizabeth Roarke and Chef Nicole Roarke became available just a few weeks ago!

This is such a fun cookbook filled with recipes from chefs, bloggers and home cooks across the US, along with delicious recipes and tips from Chef Nicole. The book is split into 5 regions, and each has recipes for main courses, salads, sides and desserts.

This cookbook does not contain photos, and you know how much I love my photo-filled books. But honestly, it was easy for me to overlook. There are so many creative recipes in it that the more I read the more I have to make.

My scones can be found in the Southeast section, and my good friend Andrea’s (of Food Embrace) Summer Corn Chowder and Kale Hash can be found in the Midwest. A few others that caught my eye – Shepherd’s Pie with Herbed Mascarpone Polenta (Northeast), Carolina Sour Cream Pound Cake (Southeast), Chilled Pinot Noir and Door County Cherry Soup (Midwest) and Fingerling Potatoes in Smoked Gouda Cheese Sauce (Northwest).

I was excited to receive my copy last week. I quickly set out to make one of Chef Nicole’s recipes from the Northwest featuring the state nut of Oregon, filberts (hazelnuts). This is the perfect winter salad. The spicy flavor of the fresh ginger in the dressings will warm you right up, while the kale and broccoli feel light and healthy. In addition to this salad, I can think of so many uses for this dressing. I loved it.

A couple notes. The recipe calls for blended oil which is explained more in the cookbook. It’s basically two oils blended (such as soy and olive oils). Blended oil can be purchased or made at home. There are only a few oils I use in our kitchen (olive, virgin coconut and sesame) so I stuck with all olive oil along with the sesame the recipe calls for. And as hard as I try, I just don’t like raisins in anything other than a baked good. I substituted dried cranberries, but I’m sure the golden raisins would be delicious if you enjoy them.

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette

Reprinted with permission

Serves 2; yields 1 cup dressing

Per her sister Liz’s request for a healthy lunch, Chef Nicole created a salad inspired by Oregon’s state nut, the hazelnut, also known as a filbert.

Dressing

¼ cup sesame oil

½ cup blended oil (see my note above)

Paste from 1 clove garlic

Zest of ½ orange

Zest of ½ lemon

¼ cup segments and juice of 1–2 oranges

½ teaspoon fresh ginger, peeled and minced

½ teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon turmeric

Kosher salt and freshly cracked black pepper, to taste

Salad

1 head kale, washed, ribs removed and discarded, and leaves sliced into bite-sized pieces

1 cup broccoli florets

1⁄8 cup thinly sliced red onion

¼ cup hazelnuts, toasted and roughly chopped

¼ cup golden raisins

Dressing

Combine both oils in a pourable liquid measuring cup, and set aside. Combine the remaining ingredients in a mixing bowl. To emulsify the dressing, vigorously whisk the mixture while slowly pouring the oils in a constant, steady stream (see tips on emulsification with Chef Nicole Roarke on YouTube).

Salad

Toss all the salad ingredients in a large bowl. Prior to serving, add dressing to taste.

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Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

Spicy Citrus Cocktail Recipe

The Spicy Citrus

Sweet Orange-Sesame Bok Choy Recipe

Sweet Orange-Sesame Bok Choy Recipe

Page Tangerine Walnut Muffins Recipe

Page Tangerine Walnut Muffins Recipe

Where to Eat in 2013

Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup

Watercress with Smoked Almond Goat Cheese Scoops and Grapes in Red Wine Syrup Recipe

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

Roasted Garlic, Tomato and Black Bean Soup Recipe

Chicken with Spicy Cranberry Citrus Relish Recipe

Chicken with Spicy Cranberry Citrus Relish Recipe

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette Recipe

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette

Thanks so much for reading!

My New Cookbook published in 2020!

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