WINTRY RADICCHIO SALAD + TOASTED HAZELNUTS, PARSLEY WITH GOLDEN RAISIN, SHALLOT VINAIGRETTE

Salads are what I subsist in.  Most nights, afternoons and even mornings, they’re what feed me.  For some reason that feels silly to admit, but most of my meals are assemblages of things (ie. salads) I have on hand.  This wintry salad is what I’m feeling these days.  It’s cold and definitely full Winter-mode here, but I’m craving lots of greens and vegetables (thanks, holidays).  The hearty greens and cabbages make this feel seasonal and not crazy to eat despite 30 degree temps.  If you can’t find spigarello,  any hearty winter green (kale, mustard or collard greens) will do.  Also, this dressing! You have to try.  Stay warm ;)

WINTRY RADICCHIO SALAD WITH TOASTED HAZELNUTS, PARSLEY & PARMESAN (Gluten-free, grain-free) Serves 2-4

  • 1 large radicchio, thinly sliced
  • 3 large handfuls spigarello, roughly chopped
  • 1 cup sliced or shredded red cabbage
  • 1/2 cup chopped parsley
  • 1/2 shallot, minced (reserve other half for dressing)
  • 1/2 lemon (reserve other half for dressing)
  • Sea salt to taste
  • Freshly ground pepper
  • 1/2 cup hazelnuts
  • 1/2 cup parmigiano reggiano, freshly grated

Golden Raisin, Lemon & Shallot Vinaigrette (Adapted from Purple Kale)

  • 1/2 cup golden raisins, finely chopped
  • 1/2 shallot, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 tablespoons filtered water
  • 1 1/2 tablespoon whole grain mustard 
  • 1/2 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • Sea salt to taste
  • Freshly ground pepper

In a large mixing bowl, combine radicchio, spigarello, cabbage, parsley and shallot.  Squeeze the juice of a lemon overtop, season with a generous pinch of sea salt and freshly ground pepper.  Toss together well.

To toast nuts: Preheat oven to 350 degrees.  Add hazelnuts to a sheet pan and roast for 6-10 minutes (watch carefully! they will burn quick).  Remove once they are golden brown and smell nutty.  Set aside to cool.

For the vinaigrette: In a small bowl, combine raisin, shallots and vinegars.  Let steep for 10-15 minutes.  Then, mix in water, whole grain mustard, lemon and olive oil.  Add a pinch of flaky sea salt & freshly ground pepper.  Then, whisk together really well until emulsified.

Once nuts are cooled, roughly chop hazelnuts and add to salad mix.  Top with grated cheese, and a few spoonfuls of dressing.  Toss together until combined & well coated.  Serve immediately!

ARUGULA BREAKFAST SALAD WITH TOASTED PISTACHIO, RADISH & SOFT EGGS

Happy New Year! I’ve been spending my mornings trying to reboot from what is always a busy, food-and-drink-filled holiday season.  This recipe is one I eat most mornings, when I’m busy and in need quick & clean sustenance.  It is technically a salad, but I find it to be more of a quick assemblage of ingredients I already have on hand.  No matter how simple, it never fails to be exactly one I need - no more and no less - for mornings when you need something lasting, but have little brain space for meal-making. 

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Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs (serves 2) Gluten-free, DAIRY-FREE

This recipe gives you the foundation for pretty much any breakfast salad.  Feel free to use whatever green you have on hand - kale, tiny gem lettuces, rainbow chard, spinach, etc.  For the toppings, I always include an egg or two, something with crunch (I like a fresh crunch - radish, cucumber , fresh herbs - and a nut or seed) and whatever else you have on hand.  This is the perfect way to use leftover grains or veggies that aren’t enough for a whole meal, but need to be used somehow.  If you don’t stray from dairy, a shaved parmesan or pecorino would be amazing on this and as always, avocado makes everything better. 

  • 2-4 large eggs
  • 3 large handfuls wild arugula 
  • 2-3 radishes or 1 small watermelon radish, sliced in matchsticks
  • 1 small handful toasted pistachios, roughly chopped
  • Leftover quinoa or any other grain, about 1/3 cup or a couple spoonfuls
  • 1 small lemon
  • Extra virgin olive oil, to taste
  • Flaky sea salt, to taste
  • Freshly ground pepper

Fill a saucepan with water (enough to cover a couple eggs) and bring to a boil.  Reduce heat slightly and slowly submerge eggs, one at a time.  (*I use 1-2 eggs per serving, depending on how hungry I am).  Cook at a roiling boil for exactly 6 1/2 minutes (less, if you like a softer egg, and more, if you like it harder).  In the meantime, prepare an ice bath.

In a medium serving bowl, add arugula, radishes, toasted pistachios and leftover quinoa (or whatever else you have on hand).  Squeeze the juice of about one lemon over top and a drizzle of olive oil.  Toss everything together until well combined.  Season with flaky sea salt and freshly ground pepper.

Once eggs are done cooking, add to ice bath for a couple minutes.  Then, shell the eggs and halve them overtop the salad.  Divide into bowls and serve immediately.

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE

I can't believe it's already Christmas and this year is coming to a close.  I'm spending time in rainy California with family, tons of christmas cookies and holiday music.  This sticky date cake will be a beloved new addition to our usual Christmas morning cinnamon rolls (gf, of course), hot chocolate and quiche.  These cakes couldn't be more festive if they tried, and I hope they bring some much needed cheer to your holiday gatherings.

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE (Gluten-free) Makes 10 mini bundts

Date Cake:

  • 1 1/2 cup chopped medjool dates 
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1/2 cup coconut oil, liquified
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 3 mandarins, zested + 2 tablespoons juice
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup arrowroot or tapioca flour
  • 1/3 cup coconut or brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1 teaspoon sea salt

Salted Toffee Sauce (Adapted from Nigella)

  • 3/4 cup brown sugar
  • 2 tablespoon maple syrup
  • 3/4 stick butter, cubed
  • 2/3 cup heavy cream
  • 3/4 teaspoon flaky sea salt

Preheat oven to 350 degrees.  Grease a mini bundt pan with coconut oil and set aside.

In a large mixing bowl, add chopped dates, baking soda and boiling water.  Let mixture sit for about 10 minutes to soften.

Once dates have soften, using a masher or fork, mash the mixture until dates have broken down and sauce is thick, smooth-ish paste.  Then, stir in coconut oil, vanilla, maple, and mandarin juice + zest.  

In a separate mixing bowl, whisk together almond, oat, and arrowroot flour with sugar, spices and salt.  Then, mix flour mixture into wet ingredients, a little at a time, until all dry ingredients are incorporated.  Stir until well combined, then evenly divide among mini bundt cakes (filling until 3/4 full).  Bake for 15-17 minutes or until edges are firm and cake bounces ever-so-slightly back.  Set aside to fully cool in the pan before trying to remove.  

To make toffee sauce: Put sugar, maple, and butter in a saucepan and slowly bring to a boil.  Once sugar and butter have dissolved, let simmer/bubble for 3-4 minutes, then whisk in the heavy cream (carefully, it will bubble up).  Mix in sea salt.  Then, cook mixture over medium heat until thick, glossy and golden brown.  Remove from heat.  Store in a clean mason jar.  

To serve: Top date cakes with warm toffee sauce.  Serve immediately!  Also, would be great with a dollop of creme fraiche or ice cream ;) 

 

BUCKWHEAT OAT BARS WITH SPICED CRANBERRY-APPLE COMPOTE

There’s nothing more healing than holiday baking.  When the weather starts to drop & the christmas lights come up -  It’s my favorite time of year.  These oat bars are my new favorite holiday treat, easily eaten for breakfast, dessert or anything in between.  The cranberries make this extra festive for Winter weather and holidays, but you can use any kind of fruit compote (or preserve!).  For your Christmas morning, holiday gatherings and beyond…

buckwheat oat bars with spiced cranberry apple compote (gluten-free) makes 16-18 bars

  • 1 cup gluten-free rolled oats
  • 1/2 cup almond flour
  • 1/2 cup buckwheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon xanthum gum
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 large egg 
  • 1/2 cup coconut oil or butter, melted and cooled
  • 1/2 cup brown sugar or coconut sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla bean paste or vanilla extract

Cranberry Apple Compote:

  • 12 oz. cranberries
  • 1 green apple, peeled and diced
  • 2 inch piece ginger, peeled and minced
  • 1 vanilla bean, de-seeded
  • 3/4 cup filtered water
  • 1/2 cup orange juice, freshly squeezed
  • 3 tablespoons maple syrup
  • 2 teaspoons orange zest
  • Pinch of salt

Preheat oven to 375 degrees.

Make cranberry compote: add all ingredients to a large saucepan.  Bring to a boil, then lower to medium heat and simmer for 15-20 minutes or cranberries have broken down and mixture is thick.  Remove from heat to cool.

In a large mixing bowl, whisk together oats, flours, baking powder, salt, xanthum gum and spices. 

In another small mixing bowl, whisk together egg, coconut oil or butter, sugar, maple syrup, and vanilla. 

Mix wet ingredients into dry, mixing well until dough looks like oatmeal cookie dough. 

Add 3/4 of oat mixture to a greased 8x8 or round tart pan, using your hand to press batter evenly.  Add about 1 heaping cup of cranberry compote over top, using a silicon spatula to evenly disperse.  Then sprinkle the top with the last amount of oat mixture.  

Bake for 25-30 minutes or until oat topping is browned.  Set aside to cool, then serve warm or chill before cutting into squares.

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SAVORY TOMATO & PARMESAN CRUMBLE

It’s just beginning to feel real Wintry here in NYC.  It happens that way each year, where one day, it just gets cold and we begin to hunker down for the Winter ahead.  We roast squash and make soup and need to wear socks to bed.  It’s a new season and we learn how to submit to it.

In terms of cooking, the warmer and heartier the better. I’ve been making soups like crazy and roasting a whole kabocha squash each week.  Some people feel daunted by the produce limitations, but I’ve learned some things over the years to help inspire cold-weather cooking.  Besides beans, lentils, etc, I always have preserved tomatoes on hand: canned, chopped, fire-roasted or whatever you like.  It’s the simplest thing to keep around that can make cold, Winter nights a little better.  I use them in soups, make a quick tomato sauce, a savory braise - the options are endless.  We may not have fresh tomatoes, but we wouldn’t want to eat them this time of year anyway.  It’s time for baking, braising, roasting - all the warm things in life.

Savory Tomato & Parmesan Crumble (Gluten-free) Serves 8

-This recipe, at its base, is a simple crumble.  I used romesco and cannellinni beans, but you could use any veggies or herbs you have on hand and need to get rid of! A few notes, too: you can use all cornmeal instead of cornmeal/corn flour to keep it simple.

FILLING:

  • 26 oz. Pomi Chopped Tomatoes
  • 2 tablespoons cornstarch
  • 1 lemon, juice and zest
  • 2 teaspoon tamari
  • 2 teaspoons sumac
  • 2 teaspoon sea salt
  • Pinch of red pepper flakes
  • 1 small romanesco, chopped into about 1 inch pieces
  • 1 (15 oz.) can of cannellinni beans, drained 
  • 2 garlic cloves, minced
  • 1 large shallot, diced
  • 1/3 cup basil, sliced thin or chiffonade
  • 4 sprigs thyme
  • 4 sprigs marjoram

TOPPING:

  • 1 1/4 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/4 cup cornmeal 
  • 1/4 cup corn flour
  • 1/2 cup grated parmesan
  • 5 sprigs thyme leaves
  • 1 1/2 teaspoon sea salt
  • 5 tablespoons unsalted butter, chilled and cubed
  • 1 tablespoon olive oil

Preheat oven to 375 degrees.

In a large mixing bowl, whisk chopped tomatoes together with cornstarch, lemon juice + zest, tamarin, sumac, salt and red pepper flakes.  Then, stir in romesco, beans, garlic, shallot and herbs until well combined.  Add to 9x9 or similar sized baking dish and set aside.

In another mixing bowl, stir together oats, almond meal, cornmeal and flour, parmesan, thyme and salt.  Mix until well combined, then add chilled butter cubes,  Using your hands, work together dough - breaking down butter - until mixture looks and feels like oatmeal cookie dough.  Add olive oil, and mix in well with your hands, making sure to get all the flour bits at the bottom.

Add crumble evenly over top tomato filling.  Bake for exactly 30 minutes or until tomato is bubbling up around the sides and topping is golden browned.  Let cool for 15 minutes before serving.


THIS POST HAS BEEN SPONSORED BY POMI.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!


BLACK RICE SORREL BOWL

It’s not very often where I dine somewhere and feel so emotionally connected to the food.  At Sqirl, the food doesn’t just remind me of my home (California) with it’s slight hippie sensibility, but feels like food you’ve been dreaming of and didn’t know you were missing.  

I can’t remember the last time I was this excited for a cookbook - not just for inspiration, visually or otherwise - but for once, to actually cook from it.   Crispy rice, sorrel pesto rice bowl, buckwheat financiers - I cannot get enough of Jessica’s food.  It was shocking to realize the simplicity of some of these recipes.  Specifically the famous sorrel pesto, which includes almost exclusively - lemon, olive oil and sorrel.   Most of the recipes are remarkably uncomplicated in a way that can only be described as everything I want to eat…and cook, too.   

 

SQIRL SORREL PESTO BLACK RICE BOWL (Gluten-free)  Serves 2

  • 1 cup black rice
  • 2 watermelon radishes, thinly sliced (on mandolin)
  • 1 lemon, divided 
  • Extra Virgin Olive oil
  • 1 tablespoon chopped dill, parsley, chives
  • 1/2 preserved lemon, peel finely diced
  • 1 teaspoon preserved lemon juice
  • 1-2 oz feta cheese, crumbled
  • 2 large eggs
  • Hot sauce, to serve

Sorrel Pesto:

  • 1 cup chopped sorrel, lightly packed
  • 1/2 cup chopped kale leaves, lightly packed 
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • Sea salt, to taste

In a large saucepan, add rice, two cups of water and a generous pinch of salt.  Bring to a boil, then simmer for 25-30 minutes until rice is tender and water is absorbed.  Fluff with a fork and set aside.

In a small bowl, add sliced radish, about 1/2 lemon juice, a drizzle of olive oil and a pinch of salt.  Leave aside to marinate while you prepare the pesto.

To make pesto: in a blender or food processor, add sorrel, kale, 1/4 cup olive oil, 1 1/2 tablespoons of lemon juice and salt to taste.  Blend until smooth.

In a large bowl, toss the rice with herbs, preserved lemon, about a teaspoon of preserved lemon juice and prepared pesto.  Season with salt.  

To poach eggs:

Fill a large saucepan with water and a good splash of white vinegar.  Over med-high heat, let the temperature come up until you begin to see tiny bubbles around the rim.

Crack your eggs into tiny ramekins.  Then gently whirlpool the water and slide in your eggs (one at a time, if you’re nervous)  into the center of the whirlpool.  Let the eggs sit for about 30 seconds, then slowly stir in a circle making sure the egg white wraps around the yolk.  *If you are poaching two at a time, now add your second egg, repeating the process (and steering clear of your other egg)/  If your egg gets stuck on the bottom of the pan, don’t fret, use a silicon spatula to carefully remove it.   If your water gets close to boiling or simmering, reduce heat.  You want a still, steady heat to poach them in.  Let cook, gently stirring in a circular motion, until egg whites just begin to firm (or set, gently touch the egg white to judge doneness), and aren’t translucent.    Remove with a slotted spoon, draining the water, then top an egg on each serving. 

Assemble your bowls:   Divide rice among bowls with hot sauce, crumbled feta, marinated radish and top with a poached egg (see above). Garnish with more herbs, flaky sea salt and freshly ground pepper.  Serve immediately!

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free)

In the Summer months, when the markets are bursting with tomatoes, corn, strawberries and the like, I can't imagine eating anything but the brightest, most Summery produce. I cant imagine wanting to turn my oven on to warm the apartment, to crave eating heavy squashes and Winter soups.  But then you wake up, and it's October. The last Indian summer has subsided and the heat is officially on in the building. You put on boots again, and try to re-remember how to dress for 58 degrees. Before you've even thought about the transition, it happens and all of a sudden you're there.  

So, now it's late October. I am appropriately eating soup, baking to warm the apartment and wearing boots. The heat is on in the apartment and I've started to layer successfully for the correct temperature (still rusty, though).  I can't imagine eating salads of cucumbers and dill, I'm craving hearty things, broths, anything warm.  Apple season is winding down, but I'm trying to do as much as possible with them until all we've got is citrus for the dark, Winter months.  

Apples are that fruit to me that I would never say is my favorite, but I eat one at least everyday, sometimes two.  I crave them consistently and so look forward to honeycrisp season (and apple season in general) where the varieties are overflowing.  Apples symbolize those first signs of Fall, that lead us from melon and currants to warm, baked apple desserts.  

And then just like that, before you've even thought about the transition, it will be the dead of Winter.  And all of a sudden you'll be there. 

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free) Makes 4 Mini Galettes

Crust:

  • 1/2 cup buckwheat flour
  • 1/4 cup almond meal
  • 1/4 cup millet flour
  • 1/4 cup tapioca or arrowroot flour
  • 1 teaspoon sugar
  • 1/2 teaspoon xanthum gum
  • 1/4 teaspoon sea salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • 2-4 tablespoons ice water
  • 1 egg, whisked, for wash

Crumble:

  • 1/4 cup rolled oats
  • 2 tablespoons almond meal
  • 1/4 cup chopped walnuts
  • 3/4 teaspoon ground cardamom
  • 2 tablespoons maple syrup
  • 1-2 tablespoons unsalted butter, chilled + cubed
  • Pinch of salt

Filling:

  • 2 medium honey crisp apples, sliced thin
  • 1/2 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • Coconut sugar, to top

Preheat oven to 375 degrees.

For crust:  Add first seven ingredients to a food processor.  Pulse to mix dry ingredients well.  The add cubed butter, pulsing until butter is evenly mixed.  Then, drizzle in ice water - pulsing as you go - until dough comes together and away from the edge.  Form dough into a disk, dust with tapioca flour and wrap in plastic wrap.  Chill for 30 min - 1 hour.

For crumble:  In a small mixing bowl add all ingredients, using your hands mix together well - breaking up butter cubes with your fingers - until the dough starts to look like oatmeal cookie batter.  Set aside.

For filling:  Slice apples thinly and add to a small mixing bowl.  Toss gently with cinnamon and maple syrup until all apples are coated.  Set aside.

To assemble galettes:  Once dough has chilled, remove from fridge and let sit at room temp for 10-15 minutes.  “Flour” a surface with tapioca flour.  Divide the dough by four equal parts.  Roll out each portion evenly to approx. 6-7 inches or so.  Assemble apples overtop, leaving t least once inch all around to fold.  Fold over crust working each edge at a time.  Brush crust with egg wash, then sprinkle coconut sugar overtop apples and crust.  Top with cardamom crumble and add to a parchment lined baking sheet.  Continue until all galettes are assembled - I made 4 galettes, but feel free to make them whichever size you like, but note the baking time will change.

Bake for 15-20 minutes or until crust is golden browned and “dry” to the touch.  Set aside to cool for 10-15 minutes.  Serve immediately!