I need to update you all on a few things and although it may be a bit more gentle to start by talking about this stunning and healthful salad from Amy Chaplin’s new book, At Home in the Whole Food Kitchen, I just can’t think straight until I get a few of these things out of my brain and into yours.
Okay, so we need to talk book and cookies. Let’s go with book first since this is a very big week for Date Night In.
– If you are in the Seattle area I would love it if you’d come say hello at the University Book Store this Wednesday, December 17 at 7 pm. We are launching this book baby into the world that night with a bit of champagne and cookies! I’ll be signing books and fumbling through the words as I try to convey how I’m feeling about all of this right now. Gabe will be there to swoop in when the inevitable tears come. Let’s party!
– I’ve updated the book page on my site, so if you are interested in meeting me in other parts of the country check out those dates as they grow and evolve. I’ll post what I have so far here too for convenience.
– Let me draw your attention to the dinner on the 19th because I’m so freaking excited about that one. Brandon will be preparing multiple courses inspired by the book. The party is at Delancey & Essex, my favorite places in Seattle, and I know the food and company will both be memorable. Tickets are going quickly, so hurry and grab yours. Tickets to this fine evening would make for a mighty fine Christmas present or very early Valentine’s present, I’d say. You can purchase your tickets from the Book Larder.
– If you’ve pre-ordered your book most of you should expect to see it this week! If you haven’t pre-ordered your book I still really think you’re great and will prove it to you by keeping the Holi-date PDF available until December 30th. Just fill out the form on this page and download five brand new recipes that make for a perfect, festive holiday date. Also, when you do get the book and start to cook with it I’d love to see some photos! If you’re on instagram please use the hashtag #datenightinbook so I can see them all! Thanks.
– My friends at Eat Boutique did a really sweet interview with me about date nights and cookies. Two of my favorite things to talk about. Read the interview on their site.
I think that covers the book stuff, for now. Except I want to say, this is it. I mean, this is the very moment that I’ve been dreaming about for over three years now. I just need to say that to mark it, you know. It feels big. It IS big. Thank you for joining me on this crazy ride. Four years ago this month I posted my first Dating My Husband post. And now look where we are. Dream big and do, people. Okay, okay. Where’s Gabe to swoop in now?!
Cookies. Let’s talk cookies.
– First of all if you are wanting to give the mix as a Christmas present you still have time! Our last day of holiday shipping is this Friday (12/19). So get your orders in!
– If you were hoping to get our holiday flavor (White Chocolate Peppermint with Vanilla Salt) our shop is out but there are still a few on the Sur La Table site. They are also selling the Salted Chocolate Chip.
I’m pretty sure that’s everything. Now, let’s talk salad.
How very unlike me to be posting a salad in December. Usually I’m all truffles, cookies, pies, and candy. But a salad in between all of that is always a good idea and this one is special. This one comes from the pages of a beautiful book by Amy Chaplin, who is sweet, kind, and has created one of the most beautiful books I’ve seen in a long time. At Home in the Whole Food Kitchen is filled with practical advice for filling your kitchen with whole foods. And even though I’m not normally one to sprout beans or blend up some nut milk there are over 150 recipes that are simple, inspiring and, have I already said this? – Beautiful.
Once I flipped to this salad I immediately tucked the book under my arm and brought it with me into the kitchen. I love when a recipe has the power to kick me off the couch and get me cooking. This one did and I’m so glad for that because December needs a good salad every now and again. Now excuse me while I go soften butter for more cookies.
Roasted Squash and Bitter Greens Salad
serves 4 to 6
1 medium acorn squash, seeded, quartered lengthwise and cut in 1/3-inch slices
1 medium delicata squash, halved lengthwise, seeded and cut in 1/3-inch slices
2 tablespoons extra virgin olive oil
Freshly ground black pepper
4 teaspoons unpasteurized apple cider vinegar
1/4 cup extra virgin olive oil
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 cup cooked wheat berries, drained and cooled
2 ounces small mustard leaves (about 4 cups)
2 ounces arugula leaves (about 4 cups)
1/4 cup thinly sliced red pearl onions or shallots
4 ounces aged goat cheese (I used Parmesan), shaved
1/4 cup toasted pumpkin seeds
Roast the squash:
Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on one tray and sliced delicata on the other. Drizzle each tray with 1 tablespoon olive oil, 1/4 teaspoon sea salt, and a pinch of black pepper; toss to combine. Place in oven and roast for 30 minutes; turn each slice of squash over, rotate the trays, and roast for another 10 to 15 minutes or until browning. Remove from oven and set aside to cool.
Make the dressing:
Whisk dressing ingredients together in a bowl and stir in cooked wheat berries.
Assemble the salad:
Spread half the greens over a serving platter or bottom of a wide bow, then add half of each of the following; acorn and delicata squash; pearl onions (or shallots), cheese, and pumpkin seeds. Drizzle with half the dressing and repeat with remaining ingredients. Toss lightly, and serve immediately.