Roasted Green Beans and Broccolini On a Bed of Ricotta

Roasted Green Beans and Broccolini On a Bed of Ricotta

It’s terribly difficult being a food writer who specializes in cheese. I mean, what are you supposed to do when you have copious amounts of ricotta leftover from a photo shoot? Well, in my case, I happily ate fresh strawberries, honey, and ricotta for breakfast and spread it on thick slices of olive bread with slices of tomato and a generous application of Maldon salt and freshly cracked pepper. Despite all my best efforts I still had an impressive amount of ricotta to use before it went bad (once opened, ricotta only keeps for 3-4 days before it starts to smell sour.) I was on the lookout for ricotta recipes that a) weren’t stuffed pasta and b) weren’t dessert (because I’m not a very dessert-y person.) Eventually I found this intriguing recipe for charred green beans with ricotta and lemon on Epicurius and felt inspired by the elegant simplicity of the recipe. The first time I tried this recipe (and with great success, I might add) I followed the instructions to a T and yes, it was just as gorgeous and delicious as I’d hoped. However, me being me, I wanted to fiddle around with the basics and create my own riff on this already brilliant idea (this sort of creative license is why I’m a disastrous baker.) Lo and behold, this recipe for roasted green beans and broccolini on a bed of ricotta was born. As I’ve mentioned before, I don’t have a grill to fall back on but if I did I would be using it for this recipe – the slightly charred green beans and broccolini add a sweet and nutty flavour which complements the light creaminess of the ricotta*. Fortunately, a hot oven can mostly replicate this effect (albeit, without any aesthetically pleasing grill marks.) Don’t skip roasting the lemons with the green beans and broccolini, they won’t get those beautiful char marks food stylists strive for but the moderately high heat results in fat wedges of lemon with meltingly tender, almost buttery pulp. The quantities called for are open to interpretation, you can use more or less of everything depending on how many servings you need.

Ricotta

*A note on ricotta: Buy the best, full-fat ricotta you can find (remember, this doesn’t necessarily mean the most expensive ricotta you can find.) If you’re in Canada and you can find Quality Food’s Canadian Cheese Grand Prix-winning ricotta I’d highly recommend this particular brand. Another tasty option is sheep’s milk ricotta (if you can’t find it at the grocery store check out your local cheese shop or farmer’s market.) Sheep’s milk ricotta has a light, milky taste and is generally well-tolerated by people who suffer from lactose intolerances or allergies.

roasted green beans and broccolini on a bed of ricotta:

1 lb. green beans, tipped and tailed

1 lb. broccolini

2 Tbsp. + 1 Tbsp. olive oil

Kosher salt

Freshly cracked pepper

2-3 lemons, halved

1 – 1 1/2 cups full-fat ricotta

Dried red chili flakes

Fresh parsley and basil, roughly chopped/torn

  1. Preheat the oven to 375°.
  2. Line 1-2 baking sheets (depending on their size) with parchment paper or a Silpat.
  3. Spread the green beans, broccolini and lemon halves (pulp side down) across the baking sheet. Drizzle with 2 tablespoons of olive oil, gently massaging it into the vegetables. Season generously with salt and pepper.
  4. Roast the vegetables for 30-40 minutes, stirring everything two or three times as it cooks. If the green beans and broccolini look like they’re cooking in a shorter amount of time reduce the heat to 350°.
  5. While the vegetables are roasting, spread a generous layer of ricotta across the bottom of a large serving platter (or a smaller one, depending on the number of servings you end up with.)
  6. Remove the roasted vegetables from the oven and loosely pile across the surface of the ricotta, drizzling with the remaining tablespoon of olive oil and any juices that may have accumulated in the baking sheet.
  7. Finish the dish by slicing the lemon halves into smaller wedges, nestling them into the ricotta with the vegetables. Sprinkle the dried chilies, fresh basil, and parsley over top before serving.

Roasted Green Beans and Broccolini On a Bed of Ricotta 2

When I was a little kid I was obsessed with Tina Turner (and Lionel Richie, but that’s another story.) I used to wear my leotard from ballet lessons and make up dances to every single song on Tina Turner’s Simply the Best album in my room with the door closed. I’m pretty sure I wore out the tape from overuse, I’d listen to it on my Walkman walking to school, mowing the lawn with a clunky old push mower, and lying in bed at night. I actually hadn’t listened to Tina in a long time, years in fact, but the other day I was trying to do some writing and I felt really stuck and (unsurprisingly) this amazing greatest hits collection saved the day! I’m choosing “Better Be Good To Me” for this post because it has an amazing video involving a werewolf-like man and a song you can strut to.

Tina Turner – Better Be Good To Me

Halloumi Salad with Roasted Red and Jalapeño Peppers, Pickled Red Onions, and Mint

Halloumi Salad with Roasted Red and Jalapeño Peppers, Pickled Red Onions, and Mint in a long, white serving dish on a white background.

As some of you may already know, I love halloumi cheese. This halloumi salad is, in fact, a natural progression from my recipe for Slow Roasted Sweet Pepper and Baked Halloumi Salad with Oregano and Chilies. This version adds smokey-sweet roasted jalapeño peppers, bright pink pickled red onions, and lots of fresh mint and basil to bring the salad together. Just in case you’re wondering, “is it ludicrous to add feta cheese to a baked cheese salad?” I’ll admit that you’d be correct in thinking this is too much cheese but for this recipe I use ultra-creamy (and only mildly salty) Macedonian feta. Surprisingly, the addition of creamy feta really brings the whole salad together (you can also use chèvre if you prefer.) If you have access to a barbecue on this fine Canada Day weekend (which I sadly do not) you can grill the peppers and halloumi, just make sure to brush everything with some oil before you begin. I like to let this halloumi salad sit for a good 30 minutes before serving at room temperature, this gives all the separate ingredients the chance to mingle and develop while you have a much-needed glass of wine or a cold beer. This halloumi salad recipe stands on its own as a main dish or you can serve it the way I prefer, with plenty of other dishes (think corn on the cob, a big green salad, olives, roasted chicken, marinated artichokes, potato salad, etc.)

halloumi salad with roasted red and jalapeño peppers, pickled red onions, and mint:

4 large sweet peppers

4 jalapeño peppers

1 + 1 Tbsp. grapeseed oil

1 medium-sized red onion, cut in half and then into thin slices

Juice of 2 limes

2 Tbsp. red wine vinegar

2 packages of halloumi

1/2 cup fresh mint, roughly chopped

 1/2 cup fresh basil, roughly chopped

1/2 cup crumbled Macedonian feta

Freshly cracked pepper

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Add the red onion slices to a bowl and toss with the juice of 2 limes and 2 tablespoons of red wine vinegar.
  3. Pierce each pepper with a sharp paring knife (both sweet and spicy), this will prevent any accidental pepper explosions in your oven. Rub the peppers with 1 tablespoon of grapeseed oil and evenly spread out on a baking sheet.
  4. Roast the whole peppers, turning occasionally, for 45 minutes. They should be evenly charred on the outside.
  5. Carefully remove the peppers from the oven and transfer them to a large bowl. Cover with plastic wrap or a large plate. Set aside.
  6. Slice the halloumi lengthwise into pieces that are about 1-2 centimetres thick (or about the thickness of your pinky finger.) Add the remaining grapeseed oil to a large rimmed baking sheet.
  7. Cover the halloumi slices with the oil in baking sheet, turning once or twice to evenly coat.
  8. Bake the halloumi in the same hot oven as the peppers for 10-15 minutes, turning once. The cheese should soften and spread only slightly, halloumi will keep its shape when heated. Remove the halloumi from the oven and set aside.
  9. Go back to the roasted peppers. Remove the plastic wrap or plate and carefully peel away the charred skin (it should come off easily, use gloves if you feel more comfortable.) Using a sharp knife, cut the peppers into large thirds or halves and lay flat.
  10. To assemble the salad alternate slices of halloumi, roasted peppers, and pickled onion. I like to do this on a flat, narrow serving platter but any serving dish will work.
  11. Drizzle the remaining red onion pickling liquid over the layered salad. Top with crumbled Macedonian feta, fresh mint and basil, and freshly cracked pepper.
  12. Allow the salad to sit for 30 minutes before serving at room temperature.

Halloumi Salad with Roasted Red and Jalapeño Peppers, Pickled Red Onions, and Mint in a narrow white serving dish on a white tablecloth.

There’s something really calming about Kurt Vile’s music, it’s almost like listening to someone talk to themselves for a prolonged amount of time (and I talk to myself all day long since I work from home, alone.) It’s good, twangy summer music, too; even on a cold rainy day like today. At the very least it makes me feel like there’s a warm end in sight (and I hope that’s true, because I really want to go to the beach!)

Kurt Vile – Was All Talk

 

 

 

Super Creamy Cashew Butter Stir-Fry Sauce

White bowl on an orange and blue-flowered tablecloth full of vegetable stir fry topped with cashew butter sauce, chopped fresh basil and cilantro, sambal oelek, and crushed cashews.

When people find out you have a peanut allergy this is what they always say: “You mean you’ve never had a Reese’s Peanut Butter Cup? Man, you are missing out!” It’s never any other candy, it’s never a peanut butter sandwich, it’s always Reese’s Peanut Butter Cups (which, c’mon guys, are they really that great? Wait, don’t tell me). I don’t have much of a sweet tooth, however, so I’ll tell you what I always think I’m missing: Peanut stir-fry sauce topped with plenty of crushed, salty peanuts (my sister assures me that I’m correct, peanut stir-fry sauce is actually incredible). So I took it upon myself to make something close using cashew butter (although you could use something entirely nut-free like SunButter if all nuts are off the table). I’ve made several versions of this sauce, each feeling a bit like trial-and-error, especially when you consider the fact that I’ve never had the original to compare it with. This is the version I’ve been making lately, it’s rich and creamy yet tangy and vibrant, all at the same time. I like to make it in my blender because it turns the cashew butter stir-fry sauce-making into a 2 minutes-or-less type of activity, but you could use an immersion blender or even a whisk to incorporate all of the ingredients together. This recipe is for a vegetable stir fry but feel free to add the protein of your choice, I like to carefully fold in small cubes of creamy tofu towards the end of the cooking time with the vegetables.

super-creamy cashew butter stir-fry sauce:

1/2 cup smooth cashew butter

Juice of 1/2 lime (about 1 Tbsp. lime juice, total)

2 Tbsp. soy sauce

2 Tbsp. mirin

1 Tbsp. rice wine vinegar

2 Tbsp. brown sugar

1 Tbsp. chopped ginger (use store-bought pre-prepped ginger if desired)

1-2 Tbsp. sambal oelek (garlic chili paste)

1/3 cup warm water

Place all of the ingredients in a blender and blitz until smooth, adding more water to thin if necessary.

vegetable stir-fry:

1 Tbsp. grapeseed oil

4 cups of your favourite vegetables, thinly sliced (I’ve been on a real sweet pepper, carrot, baby bok choy, and scallion kick lately)

2 cups spiralized zucchini

1 cup basmati rice, steamed

1/2 cup fresh basil, loosely chopped

1/2 cup cilantro, loosely chopped

1/3 cup roasted and salted cashews, crushed (I like to put a handful of cashews into a resealable bag and whack them with the flat-side of kitchen mallet)

Extra sambal oelek and lime slices, for serving

  1. Add the grapeseed oil to a large cast iron or stainless steel skillet and heat until very hot over medium-high heat (the oil will start to look shimmery once it’s hot enough).
  2. Carefully add the vegetables and stir-fry until tender-crisp, stirring frequently. A minute or so before you think the vegetables are done, add the spiralized zucchini and keep cooking until they begin to soften.
  3. Turn the heat down to low and pour the cashew butter stir-fry sauce over the vegetable mixture. The cashew butter will thicken quickly, keep stirring to prevent the sauce from burning or sticking to the bottom of the skillet.
  4. Serve the stir-fried cashew butter vegetables with a scoop of rice, plenty of fresh basil and cilantro, a generous sprinkling of crushed cashews, a dollop of sambal oelek, and a lime wedge.

It’s kind of funny that The War on Drugs always makes me think of my dad, considering the fact that it’s highly unlikely he’s ever heard them. They remind me of Neil Young, which reminds me of some of his first “single dad” apartments (children of divorce, you know what I mean). Staying at those apartments every other weekend as a little kid was surreal, in retrospect. Not quite comfortable with just doing nothing with my sister and I, as we would be at my mom’s house, we would always have planned activities to keep everyone from feeling well, under the pressure. We did a lot of painting (my dad loves to paint), I remember once time we tried to make a papier-mâché horse using taped up newspaper and old Penny Savers. My dad’s visiting me in Vancouver for the first time in a couple of years next month and I’ll finally have to play him a War on Drugs album and see if he remembers the oddity of that time in my life the same way that I do.

The War on Drugs – Under the Pressure

Ginger-Garlic Grain Bowl with Roasted Golden Beets, Broccoli, and Baked Tofu

Ginger Garlic Grain Bowl with Roasted Golden Beets, Broccoli, and Baked Tofu

Because I work from home I’m always looking for ways to make my daytime meals as easy as possible. If I’m being completely honest this means I eat a lot of poached eggs and toast and drink way too many glasses of cold-brewed coffee on a daily basis. When I have my organizational act together I like to make grain bowls; specifically, two to five components which I can combine with some kind of grain to make a filling meal in minutes. Grain bowls can be made from any grain although quinoa is my favourite, I like to cook it ahead of time and then add a generous couple of tablespoons of minced garlic and ginger (there’s nothing worse than boring grains in a grain bowl). Roasting one or two vegetables for the week will also help expedite the grain bowl-making process, I’ve used golden beets and broccoli for this particular bowl. Grain bowls need some sort of protein to round out the meal and I find that baked tofu has a delightfully chewy texture and will keep in a tightly sealed container throughout the week. Pickled onions add a bright flavour contrast and some added  crunch and a tahini yogurt sauce brings all the components together. When the building blocks of a gorgeous grain bowl are all right in front of you it becomes that much easier to make them a daily part of your life. Packed with fibre and vitamins, grain bowls are an all-in-one way to incorporate more vegetables and grain into your diet.

for the roasted golden beets and broccoli:

3-4 golden beets, scrubbed and cut into a medium-sized dice

1 head of broccoli, broken into medium-sized florets

Olive oil

Kosher salt

  1. Preheat the oven to 375°.
  2. In a large bowl, toss together the diced beets with a generous drizzle of olive oil and a pinch of kosher salt. Spread the beets on a parchment paper-lined baking sheet and roast for 20 minutes.
  3. While the beets are roasting and using the same bowl as before, toss the broccoli florets with with some more olive oil and another pinch of kosher salt.
  4. Add the broccoli to the baking tray with the beets and roast for another 20 minutes. Remove from the oven and serve warm.

for the baked tofu:

1 block of firm or extra firm tofu

3 Tbsp. soy sauce

1 Tbsp. rice vinegar

1 Tbsp. dark sesame oil

1 Tbsp. sambal oelek

1 Tbsp. honey

About 1 inch of fresh ginger, finely minced

2 cloves of garlic, finely minced

1 Tbsp. thinly sliced scallions

  1. Preheat oven to 375°.
  2. Cut the tofu into thick slabs and arrange in a single layer on a baking dish.
  3. Whisk together the rest of the ingredients to form a marinade. Pour over the tofu, turning each piece over to coat.
  4. Bake the tofu for 30-40 minutes, turning again once or twice.
  5. Remove from the oven and cut the baked tofu into cubes, if desired.

for the garlic-ginger quinoa:

3 cups cold cooked quinoa (made from about 1 cup of dried quinoa)

1 Tbsp. olive oil

3 Tbsp. minced ginger

4-5 cloves of garlic, minced

1 Tbsp. toasted sesame seeds

  1. In a large skillet heat the olive oil over medium heat.
  2. Add the minced ginger and garlic to the oil and sauté for a few minutes before adding the cold quinoa. Keep cooking and stirring for 4-5 minutes until fragrant. Stir in the toasted sesame seeds and serve warm.

for the tahini yogurt sauce:

1/2 cup of plain yogurt

2 Tbsp. tahini

Juice from half a lemon

1 Tbsp. red wine vinegar

1 Tbsp. honey

Pinch of kosher salt

2-3 Tbsp. cold water

Combine all of the tahini yogurt sauce ingredients together in a bowl or a blender until completely smooth, adding water as needed to thin out the sauce until it’s a consistency that can be easily drizzled. Extra tahini yogurt sauce can be refrigerated for 5 days.

for the pickled red onions:

1 red onion, thinly slice

2 Tbsp. red wine vinegar OR lime juice

Combine the red onion with the red wine vinegar or lime juice, tossing to combine. Let the red onion sit for at least 30 minutes and up to several days in the refrigerator.

to make the grain bowl:

To assemble a Ginger-Garlic Grain Bowl with Roasted Golden Beets, Broccoli, and Baked Tofu begin with a generous scoop of quinoa as the base. Pile on equal amounts of roasted golden beets and broccoli and baked tofu. Drizzle with tahini yogurt sauce and a handful of pickled red onions. Extra add-ons I’m a fan of include chopped pickles, cilantro and parsley, feta cheese, toasted seeds and nuts, and sliced green olives.

Oh, this is lovely. I’ve been obsessively listening to The Japanese House the past couple of weeks. I can’t resist, Amber Bain’s sublime synth-heavy songs sound like perfect little soundtracks to bitter-sweet daydreams.

The Japanese House – Face Like Thunder

Roasted Cauliflower and Radishes with Pickled Onions

A white casserole dish full of roasted cauliflower, radishes, pickled onions, and cilantro on a red and green striped tablecloth.

I am a HUGE fan of dinner parties featuring well, dinners, composed of lots of interesting and equally delicious dishes which are centred around a some sort of theme (which could be general or very specific, either way). In an effort to officially begin the year 2018 in An Orderly And Responsible Fashion I spent a few days last week shopping for and then cooking some dinnertime basics I could pull out of the freezer as needed, one of these recipes being a loose riff on the sesame-spiced meatballs in the first Smitten Kitchen cookbook (I say loose in that I subbed pork and beef for the turkey and added sesame oil and finely chopped cilantro). Having things like meatballs, creamy puréed chickpea soup, beef stew, and bean burritos in the freezer means that meals are considerably less likely to be sidetracked for mediocre frozen pizzas and takeout on nights when I don’t feel like cooking. I also take advantage of my beloved freezer pantry when hosting those aforementioned dinner parties, hence the appeal of sesame-spiced meatballs. The fragrant scent of cumin, sesame, and cilantro became the main theme of this particular dinner and the surrounding spread went on to include tabouleh, a tahini-yogurt-lemon dip drizzled with mustard and coriander-steeped olive oil, finely chopped cornichons, and this beauty of a dish: roasted cauliflower and radishes with pickled onions. The tanginess of the pickled onions brightens the earthy flavours of the roasted vegetables without overwhelming them and the chopped cilantro adds just the right amount of herbacious green flavour while amplifying the overall appearance of this gorgeous, couldn’t-be-simpler recipe.

A white casserole dish full of roasted cauliflower, radishes, pickled onions, and cilantro on a red and green striped tablecloth.

While I originally served this easy roasted vegetable recipe as-is, I was fortunate to have leftovers the next day which I stuffed (room-temperature) into fresh pitas topped with Greek yogurt and hot sauce.

roasted cauliflower with radishes and pickled onions:

for the pickled onions:

1/2 red onion, cut into thin strips

1 Tbsp. red wine vinegar

Juice of 1 lime

In a small bowl toss the red onion with the red wine vinegar and lime juice. Let sit for at least 30 minutes or up to 24 hours before serving.

for the roasted cauliflower and radishes:

1 medium-sized cauliflower, cut into large bite-sized pieces

10 radishes, scrubbed and halved

Juice of 1 orange

3 Tbsp. olive oil

2 tsp. cumin

2 tsp. coriander

2 tsp. sumac

1 tsp. kosher salt

Plenty of freshly cracked pepper

1 cup of cilantro, chopped

  1. Preheat the oven to 375 degrees.
  2. In a large bowl combine the chopped cauliflower and radishes. Add the rest of the ingredients except for the cilantro and toss to combine (I use my hands for this step).
  3. Spread the vegetables on a parchment or foil-lined baking sheet and bake for 40 minutes, stirring three or four times throughout so that the cauliflower and radishes brown easily.
  4. Remove from the oven and transfer to a serving dish. Top with the cilantro and stir to combine. Serve warm or cold with hummus, Greek yogurt or stuffed into pita bread.

Why yes I DO love 1980’s Joni Mitchell, thanks so much for asking (and when Peter Gabriel decides to tag along too, even moreso). I’m alone a lot during the day so I’ll listen to this album (Chalk Mark In A Rain Storm) as well as many other super-lady albums while I’m working away at my desk.

Joni Mitchell – My Secret Place

Kale and Ricotta Spinach Puff Pastries

A pale green plate with 2 Kale and Ricotta Spinach Puff Pastries resting on top of 3 kale leaves.

These delightful little puff pastries look impressive but couldn’t be simpler to make thanks to the wonders of frozen chopped kale and pre-rolled puff pastry sheets. I like to make these whenever an appetizer emergency strikes as I usually have all the ingredients handy (and by appetizer emergency I mean when I realize halfway through a glass of wine that I haven’t eaten all day). I’ve used feta, Boursin, and fresh goat cheese in place of the ricotta, but there’s something about the delicate pillowy texture ricotta that I feel is perfectly copacetic with the rest of the ingredients. Take the puff pastry out of the freezer at the same time as the kale and forget about them for a half or so until they’re both defrosted. If you can’t find frozen chopped kale feel free to use spinach instead (or any other green you can find in the freezer section). I should add that these make excellent cold or reheated leftovers, just brush them with some melted butter and heat in a warm oven for 5-6 minutes.

kale and ricotta spinach puff pastry:

1 sheet of frozen puff pastry, thawed in the fridge or at room temperature

About 250 grams of frozen kale, thawed and squeezed out of all excess moisture

1 clove of minced garlic

1 shallot, finely diced

2/3 cup ricotta cheese

1/2 teaspoon kosher or sea salt

Freshly cracked black pepper

2 eggs

A couple of gratings of fresh nutmeg, or a pinch of dried

  1. Preheat the oven to 425 degrees.
  2. Mix together the thawed and thoroughly drained kale, garlic, shallots, ricotta, salt, pepper, grated nutmeg, and one egg until totally combined. Set aside.
  3. Unroll the puff pastry onto a baking sheet, using the attached parchment paper as a base. Using a sharp knife or pizza cutter slice the puff pastry into 9 squares.
  4. Using two spoons evenly distribute the kale mixture into the centre of each square, you might not need the entire mixture (in which case, extras can be used as the base for a super tasty quiche).
  5. Carefully fold the corners of each puff pastry square into the centre and pinch together, it’s okay if you need to stretch the dough a bit to get the corners to stay together.
  6. Whisk the remaining egg and brush onto the puff pastries with a pastry brush. Bake for 25 minutes or until the puff pastries are nicely and lightly browned. Serve immediately or at room temperature.

And just because I saw Slowdive AKA my favourite band of all time just a few weeks ago (although it feels like a million years ago now) I’ve been listening to their latest album with the frequency of a fan obsessed. I think this song is so beautiful, I’m so happy I got to see them play it live. Just some very lovely shimmery shoegaze for a rainy afternoon.

Slowdive – Sugar for the Pill

Big Crunchy Winter Salad with a Maple Balsamic Dressing

Big crunchy winter salad on a square white plate with maple dressing.I can’t stop eating crunchy things lately. The other night I had a late-night dinner of barely roasted green beans and sea salt and the following day I was eyeing all the crunchy ingredients in my fridge, wondering how I could combine them all into one ultra-crunchy meal. This big crunchy winter salad is the result of all that wondering; composed of red cabbage, raw kale, broccoli stalks, apple slices, pomegranate seeds, celery, and toasted almonds this salad really lives up to its name. I know fruit in salad is highly contested, but I love the combination and ended up topping the salad with a maple balsamic dressing and a sprinkling of chunky sea salt. Ordinarily I would have used dried apricots in this salad, but I had a bright orange apricot and almond cheese plate add-on that I forgot to use so I chopped it into thin strips and used that instead. This salad will keep with its dressing on for several hours in the fridge so feel free to periodically nibble away on it until it’s totally gone.

big crunchy winter salad:

About 1 1/2 cups of thinly sliced or grated red cabbage

About 1 cup of very thinly sliced kale, ribs removed (give them a good massage with some olive oil and lemon juice if they’re particularly tough)

3 celery ribs, very thinly sliced on a diagonal

1 broccoli stalk, peeled and julienned (I used my handy-dandy julienne peeler for this)

1/2 an apple, very thinly sliced (dip in lemon juice to prevent browning if the salad will be sitting out for any length of time)

1/2 cup of toasted almond slivers or slices

5-6 dried apricots, cut into matchsticks

1/3 cup pomegranate seeds

Layer all of the salad ingredients on a large serving platter or in a salad bowl. Drizzle with the maple balsamic dressing and add a sprinkling of chunky sea salt such as fleur de sel on top of the salad before eating.

maple balsamic dressing:

1 Tbsp, maple syrup

2 Tbsp. balsamic vinegar

3 Tbsp. olive oil

Kosher or sea salt and freshly cracked pepper, to taste

Whisk together the maple syrup and balsamic vinegar before slowly drizzling in the olive oil. Add salt and pepper to taste.

Big crunchy winter salad on a white plate.

As a writer I find myself alone a LOT of the time during the day, which means I seek out audiobooks and podcasts when I’m not doing work that requires constant attention to order and word arrangement. There are also times when I’m by myself and I need to listen to something that will pump me up, usually in the form of a one-person dance party in my kitchen – and this is a good example of music that keeps me going when I’m feeling lonely. The Knife can be pretty inaccessible but damn, when they’re on they’re on!

The Knife – Silent Shout