*We’re falling into spring with our friends at Chateau St. Jean. This is the first in a series of three springy date night recipes. We’re starting with a Grilled Lamb Salad that is both hearty and light – just what is needed as we slowly move away from long gray days of winter and into light, breezy and nearly warm spring. We’ve paired this recipe with their Cabernet Sauvignon. With aromas of berries and spice it holds up to the lamb quite nicely.

I hate to admit it but it is true what they say about Seattle – it rains, a lot. This year in particular has proven that point beyond what I feel it needs to. We’ve broken many sodden records and recently a headline read “Never-ending gloom? Seattle has had just 3 sunny, mild days since the start of October” That’s right, we have had a collective 30 hours and 51 minutes of sunshine since the beginning of October.

I’ve reached the point in the season where I am desperately ready for the next. I’m ready to feel a bit of sun on my face, get my hands dirty in the garden, wander the beach (without four layers on) and pluck sun-warmed berries off the vines. The roaring fire in the fireplace was once cozy but now I curse it for its necessity.

This morning, Roman was ready for school well before it was time to leave. He put on his hooded rain jacket and favorite baseball hat, grabbed his wooden bat and went outside to practice his swing. I held my coffee cup in tight as I watched him take swing after swing while the rain trickled off the brim of his cap. He turned to the window and saw me watching him with a big grin across my face. His lips curled into a smile, matching mine, before returning to swinging position never once letting the rain slow him down. 

Our marriage has weathered its fair share of seasons. In fact it was in the midst of a season that felt much like our gray, wet late winter days when Gabe and I started dating at home. I had resigned to settle into the season of raising young children while pushing aside our marriage. There will be time for us when they’ve grown I would say to myself but just like Roman out in the rain practicing for sunny days on the ball field, I decided that I couldn’t simply wait for this season to pass and expect that our relationship would be okay at the end of it. We needed to continue to live and invest in one another even – or especially – during the gray. Had we waited for the proper conditions – kids in school, sleeping through the night or even waited until they were out of the house – we would have missed so many beautiful moments together in the midst of children wailing, sharpie sketches on the wall and long sleepless nights. Because we made us a priority even when we felt we had nothing more to give at the end of the day, our relationship thrived in a season where it could have easily shriveled and suffered immensely.

In the kitchen I’m willing spring to come regardless of what it looks like outside. I won’t allow myself to sit around and simply watch the rain streak down my windows while there are delicious things to be enjoyed right now. This hearty yet healthful salad is a tip toe into spring as it’s laced with fragrant herbs and peppery greens. It is indeed decidedly green, which to me is the color of spring with fresh, bright and pungent herbs leading the charge.

If Israeli couscous is tricky to find you could easily substitute it for chickpeas, rice, lentils, quinoa or simply leave it out and serve as a more traditional salad. The same goes for the lamb. I love the gentle gaminess here but chicken, beef, fish or even grilled peppers and zucchini would all be lovely in its place.

Print

Grilled Lamb Salad with Couscous

Prep 15 mins

Cook 15 mins

Total 30 mins

Author Ashley Rodriguez

Yield 2 servings

This salad pairs beautifully with a glass of Chateau St. Jean Cabernet Sauvignon

Ingredients

1 pound lamb shoulder

Salt and pepper

1/2 cup Israeli couscous, cooked until just tender

4 cups assorted spring greens (mustard, arugula, watercress, friseé)

1 cup cherry tomatoes, halved

1/2 cup chopped cucumber

1/3 cup crumbled feta

1/4 cup sliced red onion

Lime wedges

1/2 cup basil and mint leaves

Dressing:

1/2 cup mint leaves, finely minced

1/2 cup basil leaves, finely minced

1/2 teaspoon ground cumin

2 tablespoons champagne vinegar

1/2 teaspoon honey

1 teaspoon dijon mustard

1/3 cup extra-virgin olive oil

salt

Instructions

Chef 1: Salt and pepper the lamb. Grill or roast until medium-rare, 145°F.

Chef 2: Prepare the dressing by whisking together the herbs, cumin, vinegar, honey, dijon and olive oil. Add a pinch of salt then taste and adjust the seasoning to your tastes.

Chef 1: On a serving platter arrange the greens, then the couscous, tomatoes, cucumber, feta, and onion. Drizzle on some of the dressing then top with the lamb and add more dressing. Top with more fresh herbs and a squeeze of lime.

Chef 2: If the wine hasn’t been poured do so now.

Courses Dinner

Today is the day that makes the book officially a full-fledged book; it’s publication day.

I’m not quite sure what I expected this day to feel like but so far it feels very normal. I’m still in my pajamas sitting on the couch with three little ones surrounding me being entertained by various means (mostly technology related) and the house is completely cluttered with the remains of the holidays.

And in other ways it is completely abnormal. Today I’m a published author. I wrote a book that is sitting on shelves all over the country so anyone could potentially walk over to the book, read some of my most personal thoughts and glance over the recipes that fed my relationship over the last couple of years, then hopefully they’d buy it (or multiple copies) and tell all their friends about it. Or they could go to Amazon and write a scathing review. Somehow either option makes me terrified.

What helps with all that terror are the amazing comments, texts, emails, and photos I see of the book on Instagram. It is such an incredible feeling to see something I’ve spent over three years on finally out in the world, being used, read and loved. So thank you. There are so many words but I’m having a hard time finding them in the midst of the fear, pride, anticipation, exhaustion, and downright giddiness that apparently accompanies one’s pub date.

So rather than a lot of words I thought we’d celebrate the day with a recipe from the book. It’s a favorite of ours (honestly, they all are) that is not only perfect for a date night but really for any night and as an added bonus, it’s pretty healthy too. If you’re like me, after all those cookies, cocktails and cream-filled dishes a broth-based, vegetal, stew-like soup is just what is needed. The bonus of this soup is that you can practically build a salad of cilantro, radish, avocado, and onion right on top.

But before that, a few housekeeping items. I’ll just go ahead and put these here:

Amazon 

Indie Bound

Book Larder (order here for a signed copy!)

Powell’s (the cover here is not the most recent edition)

Running Press

UK

Waterstones

Amazon

Canada

Amazon

Also, if you are in Seattle I believe there still are a few tickets to our Date Night In at Delancey dinner. Check out BookLarder.com for more informations and tickets.

PORTLAND – don’t make any Valentine’s plans, I’ve got you covered. More soon!

And this is for those of you in LA and NYC: I’ve had to postpone my trip to see you all as we’ve come across a bit of a book shortage (thanks for all the orders!!) but I can’t wait to see you in March! Details coming soon.

Okay. Enough. Go make some Pozole and let’s all raise a glass to a beautiful start to 2015. Thanks, as always, for being here. 

Roasted Green Pozole with Chicken

By the time our date rolls around, the sun is nearly set and there’s a slight chill in the air that makes this roasted, fragrant stew a perfect late-summer (or anytime, really) evening meal. It’s vibrant and fresh yet pleasantly hearty from roasted and ground pepitas.The original recipe comes from Gourmet magazine, but I’ve since made many changes throughout its life in our home.The biggest change being the pan-roasting of the tomatillos and garlic, which gives the soup a soft smokiness and a bit more complexity.

SERVES 4

1⁄2 cup / 60 g roasted, salted pepitas, plus more for garnish

1 teaspoon cumin seeds, toasted (technique in the book)

2 tablespoons vegetable oil, divided

10 ounces / 280 g tomatillos (about 4 to 5 medium size), peeled and quartered

3 garlic cloves

1 large yellow onion, roughly chopped, plus more for serving

1 jalapeño pepper, halved and seeded

1⁄2 cup / 10 g chopped fresh cilantro, divided

1 to 11⁄2 teaspoons kosher salt

1 teaspoon dried oregano

21⁄2 to 3 cups / 590 to 710 ml chicken stock, homemade (recipe in the book) or store-bought

4 boneless, skinless chicken thighs, thinly sliced

1 (15-ounce / 430 g) can hominy, drained and rinsed

To serve: any combination of thinly sliced radishes, sliced avocado, chopped cilantro, pepitas, lime wedges, diced onion, crumbled Cotija, and sour cream or crema.

Grind the pepitas and cumin seeds in a spice grinder or blender until finely ground.

Add 1 tablespoon oil to a large pot or Dutch oven over medium-high heat.

When the oil is hot, add the tomatillos, garlic, onion, and jalapeño to the pot, along with a pinch of salt. Roast in the pan for 10 to 15 minutes, stirring occasionally, until the vegetables are charred, caramelized in parts, and tender.

Carefully transfer the roasted vegetables to a food processor or blender and process along with 1⁄4 cup / 5 g chopped cilantro and 1 teaspoon salt.

Add the remaining 1 tablespoon oil to the pot over medium heat. Return the purée to the pot and cook, stirring frequently until thickened, for 5 to 7 minutes. Scrape up the deeply flavored browned bits on the bottom of the pot. Stir in the ground pepitas and cumin seeds, along with the oregano and 1 cup / 240 ml stock. Bring to a simmer and then add the remaining 11⁄2 cups / 360 ml stock, chicken, and hominy.

Let this simmer, mostly covered, for 20 minutes. Stir in the remaining 1⁄4 cup / 5 g chopped cilantro. Taste and adjust seasonings, adding more salt if you feel it needs it. I prefer the pozole to be thick, like a stew, but if you want it thinner, add more stock. Pozole can be made 1 to 3 days in advance, and in fact the flavor improves after a rest in the fridge. Leftovers can be refrigerated for up to 1 week.

Serve with the accompaniments.

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.

– Did you see us on Vogue?! And Joy the Baker? And Real Simple? And Cup of Jo?  Crazy!

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

from At Home in the Whole Food Kitchen

serves 4 to 6

Roasted Squash:

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

Sea salt

Freshly ground black pepper

Dressing:

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

Salad:

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.

Photos by Boone Rodriguez

I didn’t just make a movie and yet I’m here to show you a trailer. It feels a little weird and yet I love it. The trailer, I mean. It’s incredibly personal (hello, home movies) but it should be because so is the book.

It’s that honesty and vulnerability in the book that led me to my first (of many, I imagine) complete breakdowns. I mean we’re talking locked in a pitch black bathroom attempting to catch my breath in a pile of damp towels while the kids stand outside the door wondering what’s wrong with mama. “Mama, what are you doing? Are you laughing or crying?” Yeah, that sort of breakdown.

I’m sort of stuck in this dual world of terror and excitement. I’m eager for you all to finally see the book and just really hoping that you all love it and benefit from it as much as we do and have.

I’ll leave it at that and then point you to this incredibly heartfelt post my friend Tara wrote a couple years ago and then shared with me after I saw her the other day. She could see the terror all over me. I needed these words. I just told her in an email that this post was as if she went into my brain and put words to all my nonsense.

So, the trailer.

I’ve told you this before and I’ll tell you again, my brother, Chris Baron, is amazingly talented. He put this together (along with some great help from my ever-supportive husband).

Watch, enjoy, and if you feel so inclined please share it. Because as much as this whole thing terrifies me the desire to have this message shared far exceeds the fear.

Date Night In Book Trailer from Not Without Salt on Vimeo.

*Also, don’t forget about our pop-up this Sunday. We’re selling cookie mix, fresh roasted Mae James and sweet treats from my friend, Sasha from Tending the Table. Sunday (12/7) 12 – 4 1405 NW 70th St. 98117

photos by Boone Rodriguez

I had a dream the other night, a nightmare really, about seeing my book for the first time. I ripped into its yellow parcel pouch with the same enthusiasm as my four-year-old at Christmas. I flipped over the cover so I could take in the culmination of three years worth of work but inside I found hideous beige and fabric textured paper with a similarly beige font. Instantly any hope I had of people actually reading the book were dashed. They made a last minute change to divide the book by meals which made no sense for a date night book (let’s just say the breakfast chapter was very lacking) and there was one whole section dedicated to the fried chicken and biscuit sandwich (maybe that’s not so bad after all). The narratives were tucked in the back like an afterthought and the images were small and often distorted.

The rest of the night I lay there trying to convince a very nervous and anxious self that “it was just a bad dream. They wouldn’t really print beige-on-beige. Go back to sleep.”

It feels surreal to be at this place. Less than two months from the pub date, I mean. It seems like I’m the only one who feels like this time has flown by. Perhaps that’s because I’ve been deep in the process of actually creating it as I’ve watched the due dates come and go and poured myself into the project every step of the way. So much so that while I’m absolutely thrilled to finally be able to share it with you all, I’m also a bit terrified.

You may have noticed a lull here over the past couple of years. Those of you who have been reading the site for years may have noticed posts that were a bit more light, quick and airy. I’m still proud of those posts and stand by the recipes they served but I tried real hard to save all of myself for the book. I wanted to stand at the point where I am at today and say, “I am damn proud of this book.” And guess what guys, I am really damn proud of this book.

I have tears in my eyes as I write that because I am so happy with how true that statement is and I also know how hard it is for me to say that about anything I create.

I’m proud of this book for many reasons; the food is ridiculous (I’m convinced that the Salted Chocolate Pecan Ice Cream Pie with Bourbon Butterscotch and Pretzel Crust is worth the cost of the book alone) the photos make the food look as good as it tasted, and this book was created by a village. But what makes me the most proud is that this book is about so much more than the food. As much as I love food what I really love is what happens around the table and what happened around our table last year gave us the absolute best year of our marriage.

Side note: Writing a book about date nights is the best accountability to actually having a weekly date night. I highly recommend it.

A couple weeks ago I was speaking at a Food Blogger’s conference about being vulnerable on the blog; the importance of that and why I do it. Inevitably the book came up because this book is quite possibly the most vulnerable I have ever been. Tears streamed down my face as I stood up on stage and told the audience about this project. I found myself anticipating the question of “why do it if it makes you so scared?”

This is what I told them; “I’m terrified. I’m afraid of this book being judged or me being judged because of the book. I’m very afraid of bad amazon reviews. But I will take that fear any day if it means that I get to share my heart, my passion and myself with others in the hope that someone may find help, hope and inspiration in it.”

I don’t want to live a safe life, I want a meaningful one.

Last night I got an email from my editor that the book is one its way. The moment I’ve dreamed (nightmared) about is happening in a matter of days and I couldn’t be more excited and yes, terrified. You all will have to wait a bit longer before you get to hold the book in your hands but just as I reward my own children for their patience I plan to do the same for you.

While the book has over 120 recipes I couldn’t stop there so I went ahead and created five additional recipes that make up what we are affectionately calling our “Holi-DATE”.

The Holi-date is the perfect menu to celebrate surviving the craziness of the season that is right in front of us. Here’s the menu:

Classic Champagne Cocktail

Gruyere Gougeres

Stuffed Pork loin with Prosciutto and Prunes

Cranberry and Cabbage Slaw with Orange Ginger Vinaigrette

Chocolate Peppermint Shortbread

*Bonus* The extra Chocolate Peppermint Shortbread that you don’t eat for date night makes a great holiday gift.

I want you to all have these recipes but first I need you to do something for me: Pre-order the book. Please and thank you.

For the first 150 people who pre-order and then fill out this form I will send you a set of five beautifully designed (thanks, babe!) and photographed recipe cards along with a downloadable PDF of all the recipes from this menu. If you aren’t one of the first 150 don’t worry, you’ll still get the PDF.

You can choose to pre-order the books where ever you like (if you do so here it’ll be a signed copy!) the important thing is that you pre-order. I’m new to this whole book making and selling process but apparently the pre-orders are a big deal because bookstores like to see that the book is legit and people are totally into it. So thank you, thank you, thank you.

This is all just so huge for me, my family and my sweet friends who are ready and waiting to pass the tissues, raise a glass of bubbly and give me loads of hugs and eager pats on the back. All that to say, your support means so much to me. I can not wait to share this book with the world and to finally start the conversation that I’ve been writing about and thinking about for such a very long time.

Once you pre-order the book go to our book page (here) and fill in the form.

(The book page will be the home for all book tour events. I’ll be updating it regularly so don’t be afraid to become friendly with that page.)

Looking for where to pre-order? I’ve got you covered.

Amazon 

Indie Bound

Book Larder (pre-order here for a signed copy!)

Powell’s (the cover here is not the most recent edition)

Running Press

UK

Waterstones

Amazon

Canada

Amazon