Arugula and Citrus Salad

As a nutrition student, I’m required to take an intro cooking class.  I’m not going to lie, it’s kind of awesome.  Even though I can’t eat most of the things we make in class (why does everything have to have chicken stock in it?!), the chef makes a point to put at least one vegetarian thing on the table during our “family meals” at the end of each class.

A few fellow nutrition students are in this class with me, and we’ve discussed how there are so many things we make that we would never tell our future clients to eat.  Everything we cook seems to be loaded up with butter, cream, and salt.  But the other week my friend and I were tasked with making a simple and delicious salad.  In fact, I liked it so much that I made it again just a few days later, with my own adjustments, of course.  It was perfect for a lunch outside with friends on a beautiful, sunny spring days.

This salad is both beautiful and flavorful.  It’s full of citrus, it has a bit of a kick from kalamata olives, and nice peppery crunch from the arugula underneath.  While I normally like my salads full of everything and tossed together in a hodgepodge of vegetable goodness, there is something very elegant (if time consuming) about a composed salad.  All the individual components can be prepped up to a day in advance, and put together on a plate just before serving.

Lemon Roasted Broccoli and Tomatoes

I just love broccoli.  It’s a little sweet, it has a good texture to it, and it’s a decent source of calcium and protein (yup, a surprising 3g of protein in every cup!).  And then you roast it, and all it just gets better. I love that it's in season right now. Spring hit hard this past week, which is awesome, but unfortunately most of the spring vegetables haven't caught up with the weather.  

Luckily, broccoli fits right in with lighter, springier foods when I'm ready to give up my soups and comfort foods. Tomatoes are still on the horizon, so close you can almost, but not quite, taste their sweet deliciousness. If you buy a large tomato now, it's still pretty bland, but cherry and grape tomatoes manage to be sweet all year round. So when I'm craving spring flavors, I grab a pint of these. The best part is, they turn all sweet when roasted, making you totally think that it really is tomato season already. Finally, the lemon. Lemon just adds a bright note to everything, and it takes this particular dish away from the dreary winter and into the happy sunshine and warmth of spring (you know, now that it’s finally here).

This dish is light and spring-y, perfect for this time of year when spring produce isn’t quite there yet, but you’re definitely over the heavy winter comfort foods.  Serve it as a side for just about anything (grilled fish or chicken, a nice tofu steak, whatever floats your boat).  Or, make it more substantial by tossing it with 1/2 cup of whole wheat pasta per serving.  With or without the pasta, a sprinkling of parmesan or goat cheese or feta couldn’t hurt, either.

Recipe Redux: Thyme Lemonade

Sometimes, you’re in a weird place.  Maybe you’re unhappy at your job.  Maybe you’re stressed out with life.  Maybe you’ve been Facebook stalking your ex (we’ve all been there, I had some moments last spring I’m not proud of).  Maybe it’s the weather and distinct lack of Spring-ness.  Whatever your reason, you need something to snap you out of it.

For me, most of the time I’ll find a song that somehow exactly defines how I’m feeling (this song starting playing on the radio at just the right time for me last year), and listening to it is enough to get me out of that weird place (I know, I’m starting to sound a little too emo).  Or maybe I need a walk in the sunshine or a cute pet to play with for a minute.  Or, sometimes, I just need the right drink.

Now, this drink can totally be a glass of red wine (never underestimate the power of a good malbec).  Or it can be a particularly good cocktail.  Or it can be something much more innocent and reminiscent of simpler days; lemonade.  That’s right, today, we’re making lemonade.  You know, for those times when life seems to be handing out only lemons.

This lemonade is grown up.  It’s not too sweet (I hate when people make their lemonade sweet – I want to taste the lemons!), and it’s dressed up with thyme.  It might sound crazy to you, but thyme can kind of ground the lemonade and add a complex note to it.  The resulting drink feels super adult while still bringing back memories of childhood summers.  And if that’s not adult enough for you, it would also taste delicious with a splash of gin or vodka (personally, I’d reach for the gin).

What gets you out of your weird place?

Beet Tahini

Have you ever actually served crudites at a party?  I mean, like actually put out a plate of just sliced vegetables and that mediocre ranch dip that always seems to go with it?  I’ve always been more of a I-must-create-something-new-and-exciting kind of hostess, but I grew up in a household that often falls back on the good old crudites platter, sans the ranch.  In my mind, that always meant "boring!"

As much as I love crunching on delicious raw veggies, I know it’s not necessarily everyone’s style.  That and I’ve always hated the look of those dried out carrot sticks on old trays (I know you know exactly what I mean).  So I've never been a big crudites hostess.  That is, until this past November, when I discovered the secret to making a crudites platter disappear; surround the plain vegetables with amazing (and preferably healthy) dips!

This particular dip is inspired by a dish I had at Zahav, a Philadelphia restaurant serving modern Israeli food.  I love everything about it; the color, the taste, the color, the distinct beet-ness without being overpoweringly sweet, the color, how it goes with everything, and did I mention the color?

OMG SO MUCH COLOR

But seriously, this dip combines tahini (which I love), beets, and a splash of lemon and a touch of garlic to round it all out.  It tastes like beets without being sweet (trust me, it’s possible), and it is oh so addictive.  And that’s totally ok because it’s also oh so good for you.  So go ahead, serve those raw veggies.  Stick a bowl of this next to them and see how quickly those crudites go!

This is totally coming to work with me

Recipe Redux: Spicy Hot Chocolate

For this month’s Recipe Redux, we’re honoring the movies (as in, the Oscar’s are coming up!).  We’re honoring the infamous “I’ll have what she’s having” sandwich from When Harry Met Sally, the rustic ratatouille made by an adorable rat in Ratatouille, the blueberry pie from Violet’s three course bubble gum in Willy Wonka and the Chocolate Factory (the Gene Wilder version, of course).  What a great way to celebrate the Oscar’s.

As I thought about what to post, I realized something; my favorite movies have little to no food in them.  My all-time favorite film would have to be The Princess Bride, and the only thing they ate in that was iocaine powder.  No thank you.  And while I would love to make the aforementioned ratatouille…it’s really not the season for good eggplant and zucchini.  I’ll revisit that one in August.  Eventually, I came around to hot chocolate, as featured in Chocolat.  Maybe it’s because I love Lena Olin.  Or maybe it’s because Johnny Depp is just so attractive in that film.  Or maybe it’s because, like Depp’s character, when it comes down to it, my favorite version of chocolate is in its hot, liquid form.

My love for hot chocolate runs deep.  I have the best memories of playing in the snow (anyone remember the blizzard of ’96?  Best. Winter. Ever.), then running inside to thaw out and drink hot chocolate with marshmallows.  I’m convinced that there is no other way to spend your childhood.  While this hot chocolate was most likely from a Swiss Miss kind of mix, I slowly developed a more appreciative pallet for the gourmet stuff. 

In 11^th grade, I spent a semester in Israel.  Instead of Starbucks, Israel has its own chain of coffee shops called Aroma.  Oh my god do I love Aroma.  In addition to phenomenal sandwiches and a piece of chocolate with every drink you order, they have something called the mekupelet hot chocolate.  Mekupelet is a weird looking chocolate bar from Israel that crumbles in this deliciously appealing way.  I really don’t know how else to describe it.  Anyway, this hot chocolate involves putting pieces of one of these bars in a mug, pouring steaming hot milk over it, and letting everything melt together.  Of course, this was officially the only way I could ever drink hot chocolate from then on.

At some point I was introduced to spicy hot chocolate, and my love for this warm drink only grew.  I totally spent a month in college trying to figure out the best combination of chocolate in spices.  I also totally gained 5 pounds during this month (so worth it).  Anyway, here is my dressed up, vegan version of spicy hot chocolate.  It’s warm and delicious and creamy and comforting all while offering a nice kick and a complex flavor.  Excuse me while I guzzle down an entire pan full of it.

Oven Roasted Mushroom and Tomato Crostini

I know I’ve talked (extensively) about my terrible stress eating habits, but it isn’t always all that bad.  No really, I promise.  Sometimes I crave different kinds of foods.  Sometimes, instead of Cheez-Its and pizza, what I really want is something simple and decadent to take me on a mini vacation while I break from studying or work.  These are the better, more satisfying cravings, the ones that beckon me with seasoning and wholesome ingredients instead of salt and oil.  These are the cravings I willingly and whole heartedly give into, no questions asked.  That’s usually when a fresh baguette and something fancy to put on top of it comes to mind.

Simple recipes like this one make me happy because of how adaptable they are.  You could totally roast the vegetables and eat them plain or mixed with rice to make a more substantial dish.  You could also add some crumbled goat cheese to the toasts.  Or replace the wine with balsamic vinegar for a little more tang.  The possibilities are endless! It’s so easy to personalize and adapt this recipe, depending on the season and who you’re sharing it with.

You totally don't have to share this

If you need a little break from reality, a quick trip to a world of decadence, then I highly recommend this recipe.  It’s sort of my wintry version of bruschetta (because how can you really get fresh tomatoes and basil good enough for that in February?).  The mushrooms and herbs are deliciously roasted, giving an earthy goodness to this dish.  The tomatoes balance it out with their sweetness.  And the lemon rounds it all out with a hint of tang.  Plus, anything tastes good on toast, right?  It’s the perfect beginning to a dinner party or a romantic dinner for that someone special.  Or you could just call this dinner by itself.  I’ve totally never done that.

Taco Salad

Remember that time I said I’m super busy and using my crockpot all the time?  Well, the only problem with the crockpot is that you can’t make things that are crunchy in it.  And as much as I love a good soup, sometimes I just need to crunch. 

With my busy schedule, I often have to leave the apartment in the morning with my lunch, dinner, and snacks packed up for the day.  The good thing is, by making my food decisions for the day before, I can make sure I make healthy choices.  The bad thing is when I don’t properly prepare my food for the day, I end up not having enough food or getting unsatisfying take out for one or more meals. 

My solution has been to make a large amount of salad one night and bring it for lunch for the next 2-3 days (or however long it lasts).  I’ve noticed that by having a big, healthy, loaded salad for lunch, I can keep myself feeling healthy and satisfied throughout the day at work, without that mid-afternoon crash (though a cup of coffee doesn’t hurt, either).  I like large salads with tons of crunchy veggie goodness, some protein, and of course, big flavor.

This salad is my go to for the week.  It’s got a healthy dose of protein, a whole lot of crunch, tons of vegetables, and a nice touch of tang and spice.  Plus, it has avocado, and anything with avocado is good in my book.  Since I’m packing this for lunch, I keep the tortilla chips in a plastic baggie until I’m ready to eat to keep them nice and crunchy.  The biggest problem with packing something this delicious for lunch is that I end up counting down the minutes until it’s socially acceptable for me to eat it!