I won’t take up too much of your time because at this point your turkey is probably defrosting and menu plans are well underway. But I didn’t want to let the holiday pass us by without sharing this recipe for a simple, bright and fresh slaw. While I am one to honor the traditional flavors and dishes that Thanksgiving brings I am always eager for a bit of health and heft on the table.

This slaw is just ever-so-slightly creamy with the addition of a bit of mayonnaise in the dressing. The cranberries pop and cause a bit of a pleasant pucker from their bath in a sweet and spiced brine. Green apple carries another hit of sweet tang while heaps of fresh dill and scallion nudge the salad back toward the savory. All of this to say it’s a delicious salad that will sit beautifully on our holiday table next to our smoked turkey with a bourbon and bacon gravy and fresh corn and cornbread stuffing.

I hope you all have a wonderful Thanksgiving brimming with gratitude and grace.

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Brussels Sprout and Green Apple Slaw with Pickled Cranberries

Author Ashley Rodriguez

Ingredients

Pickled Cranberries

1 cup apple cider vinegar

1/2 cup brown sugar

3/4 cup water

1/4 teaspoon cinnamon

1/4 teaspoon ginger

4 cloves

Pinch salt

8 ounces cranberries ( about 2 cups)

Dressing

1/3 cup pickling liquid

3 tablespoons mayo

Salt

Salad

8 cups shredded Brussels (about 1 pound)

2 small green apples, diced or julienned

1 cup chopped dill

3 green onions, white and green parts thinly sliced

Instructions

Pickle the cranberries:

In a medium saucepan combine the vinegar, sugar, water, salt and spices and bring to a simmer. Add the cranberries then turn off the heat. Let cool. These can be made up to 3 days in advance. Cover and refrigerate.

Make the dressing:

In a small bowl whisk together the pickling brine with the mayonnaise. Add a pinch of salt. Taste and adjust to your liking. It should have a bit of bite to it.

Assemble the salad:

In a large bowl combine the brussels sprouts, green apple, dill, scallions, and dressing. Mix well to combine. Drain the remaining bring off the cranberries then add to the salad.

Serve straightaway.

Since the shop opened I’ve kept a running Google Doc of all of the menus we’ve served. I make a few notes so I can remember who was there, any memorable moments and things I want to adjust for the next time. As I was going through the growing doc I noticed several repeated recipes. This Garlic Confit toast has already been featured on three menus.  David Tanis’ Mushroom Ragout has been featured at two different dinners as has a simple dessert of spice roasted pears with salted maple caramel (simply reduce maple syrup to a caramel consistency then add salt), creme fraiche and brown butter toasted biscotti crumbs.

The most repeated dish so far has been some iteration of this salad. At this point in the season citrus – blood oranges in particular, are the one thing I will miss about winter. This salad balances sweetness from the citrus with the bitter, crisp leaves of the chicories. Always the heavy hand with the vinegar there is a slight pucker tamed by thinly sliced kumquat and candied pine nuts.

A soft, fragrant and unsuspecting crunch comes by way of fried rosemary. Fried herbs are an unusual delight and not terribly complicated. The hearty winter herbs do particularly well in a hot oil bath. I fry my herbs in a modest amount of olive oil. Heat the oil until the needle-like leaves sputter the instant they hit the pan. Once their frantic sizzling subsides you know they are ready as that alerts you to the fact that all the water in the leaves has evaporated so once cooled they will crisp up just as they should. While they’re still warm add a flurry of fine sea salt to the leaves. This same method works well for sage, thyme, parsley and probably others too. Those are the ones I’ve tried so far.

I hold a firm belief that even in Winter salads need not be boring and this recipe proves that point quite nicely.

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Citrus and Chicory Salad with Candied Pine Nuts and Fried Rosemary

Author Ashley Rodriguez

Ingredients

1/4 cup olive oil

2 rosemary sprigs, leaves removed

Sea salt

1/2 cup pine nuts

2 tablespoons sugar

1/2 teaspoon cumin seeds

6 cups chopped chicories (Belgian Endive, Endive, Treviso)

3 scallions, thinly sliced

1 recipe Blood Orange Vinaigrette (below)

3 blood oranges, segmented and roughly chopped

5 kumquats, thinly sliced

Flake salt

Blood Orange Vinaigrette

Makes 1/2 cup dressing

2 tablespoons chopped shallot

1 teaspoon honey

2 teaspoons Dijon mustard

2 tablespoons champagne (or other white wine) vinegar

2 tablespoons blood orange juice

1⁄4 cup / 60 ml extra-virgin olive oil

1⁄4 teaspoon sea salt

Instructions

To make the fried rosemary: In a small saucepan heat the olive oil over medium high heat. Carefully drop in the rosemary and fry until the color shifts and the sputtering ceases, this tells us that all the water in the leaves has evaporated and you will be left with a crispy leaf. Carefully remove the rosemary from the oil using a slotted spoon and transfer to a plate. Sprinkle with a pinch of sea salt.

In a small skillet set over medium heat add the pine nuts. Sauté until their color shifts and they start to smell toasty. Add the sugar and cumin and stir until well coated in the sugar and it starts to caramelize. Remove to a plate to cool.

Add the greens and scallions to a large bowl along with the salad dressing and half of the chopped blood oranges and kumquats. Toss well to combine.

Transfer about half of the salad to a platter then top with half of the pine nuts and rosemary. Add the remaining greens then cap with the rest of the rosemary, pine nuts and citrus. Finish with flake salt. Serve straight away.

For the blood orange vinaigrette:

In a medium bowl whisk together the shallot, mustard, honey, vinegar, and blood orange juice. Slowly drizzle in the olive oil while whisking. Add a pinch of salt and taste. Adjust to your liking.

*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.

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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

A gaping void in the corner exists where the tree once stood while its soft scented needles still require vacuuming. I breathe in deep soaking in the quiet. The kids are back in school, the house is still, apart from Lily the pup, chewing on her squeaky toy. Two weeks ago we started a season filled with family, friends and oh so much food and I loved it, savored it, lived it and now the quiet feels foreign and so freaking good.

Before jumping back into work emails I open a newsletter from Brené Brown (http://www.courageworks.com/). In it she shares her new year’s questions that she asks herself every year.

1. What do I want more of in my life?
2. How do I let go of what’s no longer serving me?
3. What will make me feel more alive? More brave?
4. At the end of every day and at the end of every year, I need to know that I contributed more than I criticized. How have I contributed and what will that look like moving forward?

I put off work just a bit longer in order to spend time sitting with these questions. By the time I’ve worked my way through them I see the words laughter, joy, and simplicity repeat themselves. I write fear, insecurity and comparison where she asks what’s no longer serving me. At the end of it I write ‘Honor the simple joys’ on a blank sheet of paper. Not even knowing what it means I follow the nudging as these words float in like a breeze. They’ve not left me since and serve as a soft reminder to soak in our everydays and appreciate them for what they are, not what I think they need to be. Repeating them on a continuous loop in my mind I slow down. Hopefully I can keep this up.

I’m sharing these questions here in case you too need a bit of a push to think through this new year. It’s a great place to start. As is salad. At the end of all the festivities I made no resolutions for big changes in my diet but rather continued the commitment to listen to my body and feed it what it needs. Although I’m not sure it really needed the number of cocktails I enjoyed during the holidays. This salad was responding to my body’s cry for freshness.

This is the sort of salad where you could sit and eat an entire bowl and still feel real great about yourself. The dressing, simply tahini and pickled jalapeños blended together with a touch of salt and enough water to get it to the right consistency, is flavorful and as light as they come. Don’t shy away from the sprinkling of cumin seeds and if you’re okay with cheese I think a fresh salty feta would be a nice addition.

Winter Slaw with Tahini Jalapeño Dressing

1/4 head purple cabbage, cored and thinly sliced

1/2 napa cabbage, cored and thinly sliced

1 cup roughly chopped cilantro

3 scallions, white and green parts thinly sliced

1 carrot, peeled into strips

1 teaspoon whole cumin seeds

1 avocado, halved and sliced

1/3 - 1/2 cup toasted pepitas

1/4 cup tahini

1/8 cup pickled jalapeños, drained

1/4 cup water (more or less)

Pinch salt

In a large bowl combine the purple and napa cabbage along with the cilantro and scallions.

Blend together the tahini, pickled jalapeños, and salt in a blender or food processor. Add enough water to make a creamy dressing. Taste and adjust seasoning as needed. Toss the greens with the dressing. Tip the salad onto a platter then top with the carrots and sliced avocado. Sprinkle the cumin seeds and pepitas over top.

Last week we had people over for dinner three nights in a row. By the third evening I was feeling exhausted and I noticed my mind veering far away from joy as I set the table once again. A little whisper set me back on course: “This is what you always wanted.”

“I want our house to be the party house.” I told Gabe with kids still in diapers. Already anticipating sleepovers and high school hangouts. I envisioned a neighborhood teeming with kids and all feeling free to come into our house as they please. I always wanted our home to be a place where people felt welcome and are encouraged to just stop by. Our door would always be open.

No one wants to sit at a table set by someone filled with resentment. The whisper spoke again, “listen, three nights in a row may be a bit much but no one’s asking you to wear yourself out. They just want you.” So I tucked away the plates that require washing and replaced them with paper ones. I divided the tasks and asked our guests to bring a few things. We grilled burgers on store bought buns and besides the bacon I baked for the burgers there was very little more added to the table that I didn’t already have lingering in my fridge. In today’s terms; there was nothing Instagram-able about that spread. Except that it was perfect.

I didn’t even put out chairs. We sat on blankets in the back yard letting the kids wander in and out as they please. The evening turned to night as we started a fire and didn’t roast s’mores because I forgot to buy the stuff from the store. No one cared. The kids entertained us with improvised skits until we finally had to pull ourselves away well after bedtime.

Summer is especially made for that sort of entertaining. I appreciate so much those reminders that little is needed in order for people to gather. If my own ideas of what a “dinner party” looks like keeps me from actually having one then I know something has to change. The important thing is to gather, it’s not about what’s on the table. That’s always a hard one for me to remember. Sometimes I give myself permission to flood the table with food that has taken me hours to prepare because I love that but again, not needed.

For regular entertaining this is what I’ve learned:

1. Ask for help. Your guests enjoy bringing something to the party, it makes them feel a part of it. So let them.
2. Use paper plates. It makes perfect kindling for the after dinner bonfire.
3. Eat outside as often as possible. No sweeping or vacuuming needed.
4. Keep the food simple. Seriously simple. (This is one is the hardest for me).
5. Don’t aim for three nights in a row – that’s too much for us – BUT set a day a week or a month, find what works best for your family, and send out the invite (a text works). Fill your table with people. That’s what it’s there for.

Before summer is over here’s what you do: Invite a few friends and ask them to bring the drinks and maybe a bag of chips or two. You’re going to be grilling grilled cheese and making a bean salad – but not grandma’s bean salad. This one is loaded with fresh herbs and a piquant shallot vinaigrette. And yes, you can seriously serve grilled cheese to your guests. Again, it’s not just any grilled cheese – there’s bacon, grilled zucchini and nutty gruyere cheese. It’s best served outside on a simple table filled with people.

*This post is sponsored by Bertolli Olive oil. I spun the bottle and landed on two summer classics; grilled cheese and bean salad. My task was to remix these favorites then enjoy them with friends dining al fresco. Bertolli Olive oil is the star here as I used their pure olive oil to grill the zucchini and the sandwiches. It’s high smoke point makes high heat cooking possible without getting any burnt or off flavors. For the bean salad I used the Extra-virgin olive oil. Because it’s made from the first pressing the flavors are more refined; grassy, peppery and clean. It’s perfect for dressings and for finishing.

Grilled Cheese with Zucchini, Bacon, Basil and Gruyere

Serves 6

12 strips bacon   

2 zucchini, sliced into 1/4-inch thick strips

salt

12 -18 Basil leaves

8 ounces Gruyere (or sharp cheddar) grated

12 thick slices artisan bread

1/4 cup Bertolli Pure Olive oil

Cook the bacon until crisp.

Brush the zucchini strips with Bertolli Pure olive oil and sprinkle with salt. Grill until char marks appear, about 2 minutes per side. Remove the zucchini from the grill then set aside.

Brush or carefully drizzle the Bertolli Pure olive oil on the bread.

Add about 1/4 cup of grated cheese to one piece of bread then top with 2 to 3 pieces of zucchini, 2 strips of bacon and a few basil leaves. Add a bit more cheese to then top with another piece of bread.

Grill until char marks appear and the cheese is melted.

Serve while warm.

Three Bean Salad with Fennel, Tomatoes and Fresh Herbs

Serves 6-8

1 can white (Cannellini) beans

1 can garbanzo beans

1/2 pound green beans, blanched and cut into rough 1-inch pieces

1 small fennel bulb, thinly sliced

2 celery stalks thinly sliced

2 cup fresh assorted herbs, roughly chopped (mint, basil, parsley, tarragon, dill, cilantro)

2 tablespoons apple cider vinegar

1 small shallot

1 teaspoon mustard

1 teaspoon honey

salt

1/4 cup Bertolli Extra-Virgin Olive oil

In a large bowl combine the beans (white, garbanzo, and green beans), fennel, celery, and herbs,

In a small bowl whisk together the vinegar, shallot, mustard, honey and Bertolli Extra Virgin olive oil. Add the dressing to the beans and stir to combine. Finish with a couple hefty pinches of salt and a drizzle of Bertolli Extra-Virgin Olive oil. Taste and adjust seasonings to your liking.

In light of Mother’s day – or because we’re both moms and we like to talk about motherhood, work, balance, and life – my friend Jess (from Sweet Amandine and author of, Stir: My Broken Brain and the Meals That Brought Me Home) and I had a lengthy conversation about becoming mothers and what all of that really means. We talk about our initial desire for motherhood, the striving for balance (and subsequent giving up on the idea) and we attempt to remind ourselves about what we are doing right in parenting rather than parading our failings.

I adore Jess’ perspective on life and motherhood. Talking with her I’m reminded that each day is a gift; one to be treasured and enjoyed. I so enjoyed talking with Jess and I hope you like reading through our (edited) conversation.

Jess and I are thrilled to be teaming up to offer a special Mother’s Day package that includes a signed copy of her book and a NWS Chocolate Chip Cookie mix, beautifully packaged.

Join the conversation in the comment section for a chance to win a package or check out the Not Without Salt Shop to order one for yourself or a special mother in your life. I’ll randomly select a winner on Monday, May 2nd – which also happens to be the last day for placing your order if you hope to receive it in time for Mother’s day. 

We have a limited number of these pretty packages so be sure to get your order in!

Jess: I remember when we first met, at the home of a mutual friend. I was there with my 1.5-year-old and was still figuring out how to parent while socializing with other adults. Meanwhile, there you were with your THREE awesome kids, seemingly totally at ease. Also, you brought homemade peanut butter cups! I remember thinking, this woman is such a natural, obvious mother. Did you always know you wanted to be a mom?

Ashley: Yes, I did always know I wanted to have children. I have vivid memories of seeing pregnant women on TV or women with newborns and I’d think, “I want to experience that.” This may sound a bit morbid but as a young child I was fearful of dying and I’d think to myself, “as long as I live long enough to have children I’ll be okay.”

Jess: That is such a powerful feeling you describe.

Ashley: Well, the other thing is that I was surrounded by women having children. I grew up going to church and all of the women in my life had children so by default, I guess, I just assumed that’s what we did.

Jess: That’s amazing to me, always wanting it.

Ashley: You didn’t?

Jess: Thoughts about whether or not I wanted to be a parent just weren’t on my radar for a long time. Certainly not when I was a kid, though I did have strong ideas about what I wanted to happen in my life: I wanted to move to New York City. I wanted to go to college. I wanted to work hard at something, and get really good at whatever it was.

Ashley: So was it when you and Eli were dating that you started thinking about having children?

Jess: [laughing] It was when Eli and I were dating that I started thinking about marriage! My parents separated when I was seven – maybe that’s why, before I fell in love with Eli, I never thought that I absolutely would, or should, get married and have kids. How old were you when you married Gabe?

Ashley: Oh man. We were babies. Gabe and I met when I was 18 and he was 19. We got married when I was 21. Our first baby came three years after that. A total surprise. I was having health concerns that I thought would prevent me from having children, or would require me to undergo medical intervention in order to become pregnant.

Jess: So when you found out you were pregnant, you must have been thrilled.

Ashley: Thrilled and terrified. We had just bought a convertible in L.A. because I had said that when I became pastry sous chef, we would celebrate with a car we really couldn’t afford. (We were young!) Two weeks after we bought the car, I found out I was three months pregnant.

Jess: That’s amazing.

Ashley: We were so far away from where I thought we would be when we had kids but yes, at the same time, I was thrilled. Something changed in me when I held my positive pregnancy test. Suddenly it wasn’t just me asking myself “what do you want for breakfast today?” It was “what is the best choice for the baby?” The moment I found out there was a baby in my belly, I felt like a mom. Did you feel that?

Jess: [laughing] Oh no, no, no… I mean, for me, all of this is wrapped up in the crazy health thing that happened to me.

Ashley: Yes, of course.

Jess: I was 28. Eli and I had been married for not-yet three years. I went for a run one morning, and an aneurysm ruptured in my brain. We had just decided we were ready to be parents. I’d been off the pill for two weeks.

Ashley: Oh my goodness, I hadn’t realized the timing of it all.

Jess: It was nuts, because for so long I wasn’t sure I wanted to be a mom. Then that summer, Eli and I realized we were at a place in our lives and our relationship where we felt absolutely ready. And then… ka-pow! For a while, we were told that it might not be safe for me to be pregnant. Then, at the follow-up scan months later, we learned that the tiny bit of aneurysm that remained after the surgery was gone, and I’d one day be strong enough to carry and deliver a child. Anyway, my feelings during pregnancy were less about motherhood, and more about my body proving its strength. I thought: I can’t believe I get to do this. I’m not even supposed to BE here. (I actually still think that all the time.)

Ashley: So when did you feel like a mom?

Jess: I think my identity as a mother emerged alongside the slow but steady rebuilding of confidence that I am healthy, strong, and here for my children. I associate being a parent with being invincible, or at least seeming so to your children. Not in a let’s-set-impossible-standards-for-ourselves kind of way. Just, how thinking that your mom’s a superhero is a beautiful part of a young child’s love. That feeling a child has, like: “You are my world!”  The illness and near-death in my past made me worry that I might not be able to be that for my kids. I have two little girls now, as you know, ages 4 and 2. My new identity crept up on me. I’m not sure when. But now I definitely feel like a mom.

Ashley: Are there any preconceived notions about yourself or being a mother that have flown out the window since you’ve had your girls?

Jess: You know, the way I work definitely shifted post-kids in ways I didn’t think were possible. Before I had kids, my best working hours were early in the morning. I’d wake up at 5am and go straight to my desk and work for a couple of hours, then crawl back into bed for a bit with Eli, who would be just beginning to stir. That sounds like such a luxury! Now I spend those early morning hours either with my kids, or trying to sleep a bit after a night of nursing and musical beds. When I became a mom, I realized that I had to dispense with the idea of a “best” time to get work done. I had to learn to work whenever I had the chance. In terms of motherhood, hmmm… I didn’t picture my life with kids much before they actually came along, so I didn’t have many preconceived notions. But I can tell you one thing: I love being a mother so much more than I thought I would. What about you?

Ashley: I think I had this naive, “I got this!” attitude at first. Wooooosh. That went out the window quickly. And I’m glad it did, because that has taught me how to ask for help, set up my community, my village, to humble myself in front of my children and say, “I don’t always got this, but I’m going to do the best I can and we’re going to be alright.”

Jess: That’s so wise, Ashley.

Ashley: Well, I can’t do it all. That’s hard to admit. The longer I live the easier it becomes, though. For that I’m grateful. It’s good for my kids to see that I can’t do it all and to hear me admit it, so that they can be easier on themselves down the line.  You do the best you can where you are, continually reevaluate where you’re putting your energy, adjust, and try your best again.

Jess: I’m always so curious to hear how other women do it. Literally, what it looks like on the ground. I remember talking to you when we were both knee-deep in the process of writing our books. You had an incredibly tight deadline. The entire manuscript -recipes, photographs, all of it- was due in something like six months, is that right? And you did it! How?! What did a day in the life of Ashley look like then?

Ashley: I had eight months. It was tight but totally doable because one, I have an amazingly supportive husband and two, I had a dear friend who helped immensely with the organization of it all. The boys were in school at the time and Ivy was in preschool. I would take the morning work shift and work until it was time to pick up Ivy. I think some of the days I worked all day while Gabe was with the kids. I divided the book project into three different tracks – the recipes, the photos, the words. It felt like three separate projects that eventually morphed into one. Our little family knew that this was a big deal for Mom. We worked out our family schedule so that my writing the book and doing the very best I could was top priority. My days weren’t necessarily balanced – which is an elusive rainbow-colored unicorn of a creature that simply doesn’t exist. I gave up on daily balance and now look at my whole life as the thing in which I want to have some semblance of balance. That season was heavy on work, for me. Now we’re nearing the summer months and I’ll be more towards the mom role. It eventually balances out.

Jess: Yes! Eli and I take the long view of “balance,” too. We’re like, this is what we’re doing right now: starting a company, writing a book, taking care of young kids. It’s a lot, and we’re often tired, but we’re happy tired! And we know as the kids get older, it won’t always be this way. We’re rolling with it. I think that’s my version of “having it all:” having as much as I can at any given moment, knowing that the definition of “all” is always in flux, and feeling profoundly grateful.

Ashley: Ooo, I remember being in the throws of diapers, nap schedules, mid-day kids’ TV, constant food on the ground, and thinking, this is my life from here until eternity. You, with little ones, are really in the thick of it now. But it really is temporary.

Jess: That’s what I tell myself! What are your days like now that your kids are older?

Ashley: The kids are up by 6:45 am and then out the door by 8 am. I usually use the first hour to get my coffee, sometimes I exercise, but most often I journal, listen to something inspiring and just breathe. It’s very hard not to jump into email and get started, but I really try to start the day with a bit of calm. From there, every day is different. Sometimes I’m working on a recipe for the blog or a client. Other times I’m preparing for a cooking class. I try to offset the work time by getting together with a friend for coffee, and once a week I meet a friend who is teaching me French. That’s probably my first New Year’s resolution that has ever lasted until May! Evenings are for homework, family time, baseball practice, and downtime.

Jess: So you basically organize your work day around your children’s school schedule? Are all three in school full-time now?

Ashley: This is the first year that all three of my babies are in school and that really is amazing. I’m incredibly introverted so those six hours of quiet are so sweet.

Jess: Six hours alone in the house? Amazing…

Ashley: Yes! Even with all that time to work I had hoped that I’d be the cheery mom, eager to greet them when they arrived home from school. I’d open the door with a smile on my face, chocolate-smudged apron around my waist, and a plate of warm chocolate chip cookies in hand. I think I’ve maybe done that once. Nope, I’m lying. Never. They walk in the door to find me on my computer frantically trying to finish something, or in the midst of a huge pile of dishes from a shoot earlier in the day. They come home to my chaos, but my intention is always to close up shop and be there for them. It’s hard though, isn’t it? Especially when you are freelancing and you are the boss – I mean, to just turn it off?

Jess: It is hard. I think that’s one of the best things that has come out of making sure I have enough childcare: being able to feel okay about shutting down the work part of my brain when I’m with my kids so that I can be fully present.

Ashley: What does that look like for you?

Jess: Have I told you about my parenting life in the early days of writing my book? When I signed my book contract, I was still enrolled in my PhD program at Harvard, teaching undergrads, working on my dissertation. My first daughter was 9 months old. People – mostly other women! – would say to me, “You’re so lucky that your work has flexible hours. You can be a full-time graduate student AND a full-time writer AND a full-time mom!” I’d think to myself, oh, okay, I’m supposed to be able to do this. Why is this so hard? Why do I feel like I’m failing at everything? We had four hours a day of childcare, which felt like a lot, but of course, it’s ridiculous to think that I could teach, and write a book, and write a dissertation, and be a mom and, you know, clean the house, get groceries, pump my breasts, maybe shower sometimes… all in a 20-hour work week.

My husband had just left his company to found a start-up, so money was tight, and I felt guilty getting more childcare. But Eli helped me understand childcare as an investment in my professional future and in who we wanted to be for our children: people who are passionate about their work, who are making the things they want to see in the world. So I went on leave from my graduate program in order to focus on my manuscript, we increased our childcare to 30-ish hours per week, and though I still had to work late nights, I was in a much better place.

Ashley: So how do you care for yourself in the midst of all that — motherhood, work, and everything else that life throws at you?

Jess: I refill by spending time alone inside my brain. I know this sounds workaholic-y, but honestly, when I get a long stretch of time to write, and get to come out the other end having made something, I feel good as new. Guarding my writing time as best I can is probably the #1 thing I do to take care of myself. What about you?

Ashley: Because I have so much time during the day now I give myself the permission to do things that are not work and just for me. So for example, French lessons feel like something for me. It’s a personal goal and I’m choosing to spend my time working toward that goal. Also, I’m trying to build more time for painting and drawing into my day. It’s a creative outlet that, for now, comes with no expectations. I get to open my journal, put color to the page and then close it up. I have an incredibly supportive husband who is always encouraging me to build in the time to take care of myself. It feels much easier to do that now that my kidlets aren’t so little. It’s also a practice I want them to see me doing because yes, I want them to learn how to care for themselves.

Jess: I love the awareness you have of modeling for your children.

Ashley: I think we’re starting to have this culture within motherhood where we feel free to admit where we are failing. I think that’s important. I mean, it’s freeing to shout our “failings” from the internet rooftops, saying, “I fed my kids boxed mac & cheese!” or “I let my toddler eat cereal off the floor this morning!”

Jess: #nofilterparenting!

Ashley: Exactly.

Jess: We’ve talked about this before, and I remember your saying something smart: that by calling these things out as “failures,” we’re condemning our very humanness. Man, if feeding my kid powdered cheese is my biggest parenting “failure…” Sounds okay to me!

Ashley: The next evolution of motherhood I want to see is “admitting” to ourselves and each other what we do well.

Jess: Yes! How are we doing this motherhood business right?

Ashley: You first.

Jess: You know, I think I really came into my own as a parent when my kids started talking. Newly verbal toddlers get so frustrated and angry when they realize that they can communicate their desires, but don’t yet have the skills to be 100% effective! I think I’m really good at being present with my girls during meltdowns, helping them find their way out, and back to an emotional place where they can communicate.

Ashley: That’s amazing. It’s so inspiring to hear that. Okay, now it’s my turn, I guess. Why is it so much easier to talk about what I’ve done wrong? Recently I started journaling with each of my children. It’s a space for them to feel free to tell me about what’s going on. It’s a safe place for them to voice fear, concern, happy thoughts, sad thoughts, whatever they need. For me it’s a sweet point of connection and it’s something that is very personal to each of us.

Jess: And, uh, you also bake them awesome treats all the time!

Ashley: I do. And you do too!

Jess and I would LOVE to hear what you are doing right in motherhood. We both feel strongly about changing the message and celebrating one another for our strengths. We all know we can’t do it all but rather than wasting breath considering what we aren’t doing let’s spend a bit of time appreciating what we are. Believe me – this was the hardest question in our conversation. Jess had to repeatedly remind me to rid my mind and sentences of qualifiers. Then, when I answered I felt light, lifted and encouraged and when I heard Jess’ response I was eager to celebrate her in her strengths and inspired by her patience and gentleness towards her little ones. It’s freeing to admit we can’t do it all but it’s life giving to honor what we can and are doing.

What are you doing well today? How are you doing this motherhood business right? Answer in the comments! Let us all be encouraged by everyone’s strengths.

Jess and I are thrilled to be partnering together in creating what we think is quite possibly the perfect Mother’s Day gift: A signed copy of Stir and Salted Chocolate Chip Cookie Mix all bundled together in a tidy little package. Give it to your mom, or a dear mom friend, or hell, give it to yourself!

Chickpea Salad with Shaved Fennel and Herbs

Last week over on my Facebook page, Molly Wizenberg and I had a fun conversation on motherhood (it's a recurring theme around here) and how we feed our families. We both rely heavily on a can of beans. The day after our talk this was what I did with my can of beans. For dinner I served it alongside a platter of fresh vegetables, and sliced salami, a bit of cheese, and bread.

Serves 2 for lunch, or 4 as a side

1 small fennel bulb or half of a larger bulb

1 can chickpeas, drained and rinsed

1 cup roughly torn fresh herbs (mint, dill, parsley, chives, basil)

1 cup arugula

1/3 cup crumbled sharp cheddar

2 tablespoons lemon juice

2 tablespoons olive oil

Salt

1 teaspoon Nigella seeds (you could also use poppy seeds, toasted cumin, fennel, caraway or sesame)

Thinly slice or shave the fennel. A mandoline makes quick work of this.

In a medium bowl combine the chickpeas, shaved fennel, fresh herbs, arugula, cheddar lemon juice, olive oil, salt (start with a 1/2 teaspoon and go from there) and the Nigella seeds.

Stir everything together well then taste and adjust the seasonings

I didn’t intend to post two salmon recipes in a row but I did intend to tell you about this one as quickly as possible.

This is the salad that has balanced out the burgers and ice cream. It’s the one that has put me back on a healthful track when the weekend’s activity were filled with less-than-healthful things. Good things but the sort that need me to reset. And it’s the one that is getting me to eat salmon (along with the sandwich from the last post) because I live in Seattle so I feel it’s part of my duty to consume a lot of salmon.

I love this salad for its brightness, the briny pop from both olives and capers and the way in lingers in the fridge until the next day. Because this is the sort of season that I need food to linger in the sort of satisfying way when the work of one meal carries on to the next and then the next.

As with most of my recipes feel free to tweak this one to suit your tastes. Another green, in place of the arugula would be fine here too. I just happen to have a garden bursting with the peppery green.

Salmon and Chickpea Salad

Serves 6 (or more as a side)

2 salmon fillets

salt & pepper

3 teaspoons dijon

2 cans garbanzo beans, drained and rinsed

1/2 medium red onion, finely diced

1 cup halved kalamata olives

1/4 cup capers

2 tablespoons lemon juice

1/4 cup olive oil

1 teaspoon coarse salt

1/2 teaspoon fresh cracked pepper

1 pint cherry tomatoes, halved

1/2 cup chopped dill

1/4 cup chopped basil

3 cups arugula

For the Salmon:

Preheat your oven to 350°F

Season the salmon fillets with salt and pepper then cover with the dijon. Roast on a parchment lined sheet tray for 20 minutes or until just cooked through.

Salad:

In a large bowl combine the garbanzo beans, red onion, olives, capers, lemon juice, salt, pepper, and cherry tomatoes. Toss well and taste. Adjust to your liking. This can sit for up to an hour if need be.

Just before serving add in the herbs and arugula. Add the salad to a platter and top with the room temperature or just warm salmon that has been broken into very free form pieces. Finish with a few more bits of herbs if you have them.

Serve right away.

Leftovers, however not as pretty, do keep for a couple days in the fridge. You can hide their tired look in between a couple pieces of butter toasted bread.

The window was cracked open just enough so I could smell the ocean and hear the squawking seagulls outside. It was March so I also had the fireplace blazing to offset the chilled air coming from off the water. I was alone, in a hotel room for two nights with the primary mission to finish the proposal for what is now almost a real book.

Somewhere between the marketing plan and the recipe list I got an email from Kimberley Hasselbrink of, The Year in Food. She was asking for a bit of advice on how to write a proposal. At that point (and possibly this point too) I felt in no place to be giving advice but I gave her what I got and needed from my husband and close friends throughout this whole book-making process – a cheerleader. Someone to say, “you got this! Keep writing. It’s going to be amazing!” Because I think that maybe genius is maybe more like 1% inspiration 69% perspiration and 30% cheers, hoots and hollers coming for your cheering squad standing right beside you. I’m sure Thomas Edison would agree.

Well, Kimberley it is amazing. Your book, Vibrant Food, is full of inspiration. You have me both running to my camera to work on taking better images and into the kitchen to whip up one of the many recipes that I’ve already creased the corner of the page. Girl, you did it and you did it real good.

This salad sits right next to another in the book that I can’t wait to try but this one went first because I had all the ingredients already in the fridge and cupboards. It’s simple to make, bright and full of flavor and screams summer from the corn to the nectarines. Also, it tastes great even after a night in the fridge, which scores big-time salad points in my mind because good salads that keep are hard to come by. Somehow it’s both hearty and light and since my mind is still on picnics I think this salad would make a mighty fine picnic addition.

Green Rice Salad with Nectarines and Corn

recipe from Vibrant Food by Kimberley Hasselbrink

Serves 4-6

Green Rice

3/4 cup brown basmati rice

1 1/4 cups, water plus 1 to 2 tablespoons more for the sauce

1/2 cup coarsely chopped fresh cilantro

1/4 cup loosely packed fresh flat-leaf parsley leaves

1 small jalapeño, seeded and chopped

Zest and juice of 1 small lime

1 tablespoon extra-virgin olive oil

fine salt

Grilled Corn

2 small ears fresh corn, husks and silk removed

Extra-virgin olive oil

Fine sea salt

1/2 lime

2 tablespoons fresh flat-leaf parsley leaves, plus more for garnish

1/4 cup loosely packed fresh cilantro leaves, plus more for garnish

2 medium-ripe nectarines, pitted and thinly sliced lengthwise

1/2 cup crumbled queso fresco (I used Feta)

In a small saucepan, combine the rice and water, cover, and bring to a boil. Lower the heat and simmer, covered, until the liquid has been absorbed and the rice is tender, about 30 minutes. Let the rice stand for a few minutes, then fluff. Set aside to cool to room temperature.

Preheat the broiler.

To grill the corn, lightly oil both ears of corn and place in a small baking dish. Broil about 6 inches from the heat, turning every few minutes, until golden and blackened in spots, 10 -15 minutes. Transfer to a plate and set aside until cool enough to handle. Using a large, sharp knife, cut the kernels from the cob to yield about 1 cup. If you have more than this amount, save it for another use. Transfer the kernels to a bowl and toss with a pinch of salt and a squeeze of lime. Set aside.

Transfer the rice to a large bowl. In a blender, combine the cilantro, parsley, jalapeño, lime zest and juice, olive oil, a pinch of salt, and 1 tablespoon water. Blend until smooth. Add up to 1 more tablespoon of water to thin the sauce if it's too thick. Spoon the mixture over the rice, scraping any remaining sauce out of the blender with a spatula, and mix until the rice is evenly coated.

To finish, add the corn and additional parsley and cilantro to the rice. Toss to combine. Transfer the rice to a serving platter. Sprinkle the nectarines and queso fresco over the rice in even layers. Garnish with additional parsley and cilantro. Best served immediately. Can be made up to a day in advance;bring to room temperature before serving.

January 1st didn’t start the way I hoped it would: an early morning visit to urgent care after a sleepless night with my little one in pain still battling a sickness that lasted nearly all of his holiday break. “So this is how 2014 is going to be?” I heard myself thinking. Like a crazed Eeyore I began bracing for a rough year just because the morning didn’t exactly go as I hoped. Luckily, before the defeatist thoughts took root I determined that I get to say when the fresh start begins, not the clock or the calendar. And even if everyday in 2014 needs a bit of a fresh start so be it. We’ll begin again and again and again.

I’d like to credit this fresh outlook to lunch. Cutting into the Cara Cara orange I marveled at it’s soft pink flesh. The tint matches a grapefruit but the taste is much sweeter and reminiscent of tropical fruit. It’s floral, fragrant and because of its differences from the oranges I’ve grown accustomed to it feels special.

Ivy joined me in the kitchen while I assembled the salad. I slid my sharp knife around the curve of the orange to remove the peel and pith while she used her plastic 3 year-old friendly knife to cut the rosy segments into small pieces.

“I love making this salad with you, Mama.” She said while proudly tossing the jagged orange bits into the salad bowl. It’s amazing how quickly a little bump in the day can be smoothed out when I’m able to focus on something simple and good.

I made quick work of the avocado dressing, riffing off of Suzanne Goin’s version in The A.O.C. Cookbook. The creamy and softly green colored dressing tussled with ruffled ribbons of romaine and endive, chunks of avocado, Ivy’s cut segments of orange, crumbled bits of feta and toasted sesame seeds because, why not? At the last minute I remembered the cilantro and lunch was ready as was my fresh start.

With each bite the chaos of the morning became a whispered memory and in its place I found the space to think about the new year. There aren’t weighty aspirations and dreams of great success on this year’s list but rather nudgings towards being a finer tuned me.

Become good friends with my journal.

Promote others.

I will not care about the social media numbers.

Feel strong – eat well, exercise, practice radical moderation.

Care less about looking foolish, unwise, unimportant and imperfect.

Stretch – physically, mentally, spiritually, creatively.

The word “should” is kicked out of my vocabulary because it’s not a pang of guilt that motivates but a genuine desire stirred by passion. From that great work is made.

Live grace.

There are more. Some are less vague, others will be hard to measure but that’s okay because I’d rather focus on measuring butter and sugar and just live.

So here’s to fresh starts, whenever they happen, and a very happy, hearty and gracious new year. It’s going to be a good one, friends.

* Quick reminder * Gabe and I are teaching a 2-day food photography workshop at Aran’s (Cannelle et Vanille) gorgeous new studio. We’ll shoot around Pike Place, in the studio, enjoy great food together and talk about lighting and editing. There are a few spots left. Snag ’em. Sign up can be found here.

Salad of Cara Cara Oranges, Avocado and Feta

Salad of Cara Cara Oranges, Avocado and Feta

adapted from The A.O.C. Cookbook

serves 4

2 Cara Cara Oranges, peeled and segmented

1 head Romaine washed and cut into thin ribbons

2 heads of Endive (optional) cut into thin ribbons

1 ripe avocado

1 cup crumbled Feta

1 cup chopped cilantro

1 tablespoon toasted sesame seeds (optional)

Avocado Dressing

1 large, ripe Haas avocado

zest and juice from 1 lime

1/4 cup water

1/3 cup olive oil

pinch chile flake

salt

For the dressing:

Combine the avocado, lime zest and juice and water in a blender or food processor. Process until completely smooth. Pour in the olive oil and pulse just to combine as you don’t want to bruise the olive oil or it will taste bitter.

Add a pinch of salt and chile flake. Taste and adjust seasoning.

Combine the clean greens in a bowl and toss with enough dressing to coat. You will have leftover dressing. I like to give the greens a pinch of salt too. Seems strange but I assure you even lettuce perks up with a bit of seasoning.

Add the orange segments, avocado, cilantro and feta. Finish with the sesame seeds, if using.

Serve immediately.

Well covered, extra dressing will keep in the fridge for a few days.

It’s not out of life’s character to move quickly, to come and go while often leaving a path of destruction not unlike the upended houses and thrown cars that get in the way of a tornado. Right now emails are coming in faster than I can respond to, we’re signing my little girl (my baby!!) up for preschool, I’m tripping over clean clothes spilling out of the confines of the basket and the dishwasher is loaded and unloaded more times that I can count in a day.

“In our next house I think we need a bigger dishwasher.” Gabe said while unloading yet another round. We’re both trying to seek some sort of sense in a season that has us both gasping for air.

These things happen. I’ve seen seasons come and go numerous times, particularly while being a parent. Just when you think you have a schedule figured out – baby is sleeping through the night, we’re getting three healthy meals on the table a day and we’re able to rest at the end of day – then suddenly something shifts and the new schedule that we took great pride in is pointless. Then in struts a new season without warning.

In our house we’re experiencing some shifting, a new busy season, and it’s provoked many moments of Gabe and I sitting on the couch staring blankly at the google calendar trying to make sense of the week. Nothing about these changes are bad – it’s multiple birthdays that call for multiple parties, book writing, new job opportunities, the start of wedding season, travel – but it’s enough to fill up the moments in our day and have us needing to seek out our priorities that don’t always get a time slot on the calendar.

The to-do list was growing by the minute last week and the 50 unread emails in my inbox were taunting me with their bold type but I knew we needed dinner. The sort that has food setting on multiple platters along the table. The kind of dinner that we ask the kids to set the table, with napkins even. They may be paper but even so a folded paper napkin with a fork and knife resting next to its crease somehow elevates the meal beyond the harried throw something on a plate because the kids are hangry dinners. Those happen too. But this time I was seeking the sort of dinner where we sit around the table and linger until the conversation dwindles and even then Gabe and I stick around for awhile while the kids carry their plates, with much of dinner still on it, into the kitchen then run off to play.

It seemed such a simple thing, in fact it was. Dinner was little more than braised chicken thighs with a bright white bean salad speckled with fresh mint, salty feta and peas that burst with spring. But sitting down to dinner reminded me that in the midst of chaos and new seasons it is vital that we stick to the routines that bind us.

It’s for this reason that our date nights are scheduled. If they weren’t their absence would go unnoticed until Gabe and I realize that something isn’t right in our marriage. These weekly nights that breed connection are like our preventative medicine – as exercise builds a strong body better ready to fight when sickness comes – our marriage is the stronger for our weekly dating exercise over a sprightly cocktail and satisfying meal.

The same is true for family dinner. I don’t want to communicate to our kids that we only have a nice meal together when there’s time. No, we make the time for it. And while I know the reality is that some nights we just can’t all linger at the table together, it’s important for our family that it’s most nights.
As we sat around the table over dinner I remembered the days when I longed for family dinners around the table. Baron used to sit in a little seat with an attached tray on the floor in our kitchen as he mumbled his way through black beans and purees of all kinds. Then when he was finally able to sit at the table with us for dinner, Roman had his turn in the little chair. We’d just sit down to dinner when suddenly Roman would start to cry and moan and demand something other than the mashed banana I was feeding him. I would leave the table with Roman while Gabe and Baron enjoyed dinner.

“When will we ever be able to eat as a family?” I lamented longing for those idillic dinners that I so eagerly wanted with our growing family.

Then came Ivy and again our meal time was split between a preschooler eager to talk about his day, a potty training and not eager to sit still toddler and a baby who didn’t want to sit on the sidelines or sit (unless in someone’s arms) in general. During those days it felt like dinner would never happen around the table. We ate in shifts and in between messes.

And then it happened, really without me even noticing. Sometime last year we were all sitting around the table.

“How was your day?” I asked Baron excited to hear about his day at school while at the same time remembering how often I was asked that question at the dinner table.

His generic response was the same as mine often was, “good”. Soon the conversation expanded beyond one word answers and we’d have to remind the kids to actually eat their food in between sentences.

Even still our dinners rarely last longer than 10 minutes, are often met with moans from all the green stuff I’m serving and much of the time is spent cleaning up spilled milk and sticky fingers. But it’s happening. We’re around the table most nights creating the habit and building the ritual. If we don’t build that into our schedule, regardless of the season we’ll one day realize that our opportunities for those dinners have passed. How terribly cliche of me but I’ve come to realize a new cliche – the cliches are true (and now I shall not say that word again because I really don’t like it).

While the romantic in me doesn’t like the need for “scheduling” time together – whether it’s date night or family dinners – the practical side of me, albeit however small that part is, realizes that in order for these times of connection to happen they need to be scheduled. The importance of those times outweighs my disdain of scheduling.

White Bean Salad with Peas and Mint

serves 4 as a side

1 15 oz can or 1 1/2 cups white beans, drained and rinsed
1 cup peas (fresh or frozen)
1/2 cup chopped fresh mint
1 scallion, thinly sliced
1 teaspoon ground coriander
zest and juice from half a lemon
1/2 cup crumbled feta
olive oil
salt and pepper

Combine everything in a bowl. Add just enough olive oil to coat and season with salt and pepper, lots of pepper, to taste.
If you are making this ahead combine everything except the mint as fresh mint tends to wilt and turn black once cut. Stir in the mint just before serving.
I like this with a bit of bread for a light lunch or served alongside chicken as a main course. Makes a great, easy picnic side dish.

*This post was inspired by the new book from Gluten-Free Girl and the Chef, called Gluten-Free Girl Every Day. It’s simple weeknight cooking centered around the family and dinner together. The recipes are simple yet creative and enticing. I can not wait to try the zuchini noodles with pesto.

*Recently I did an interview with Saveur. Check it out their site. And while you’re clicking around hop over to Bon Appetit where I took their new grilling book for a spin. *Spoiler* I LOVED it.

It is easy to overlook the meager Brussels sprouts for the more traditionally appealing pumpkin pie or mashed potatoes. Those are not difficult to win over fans – wrapped in a flaky crust, layered with spice, whipped with butter and cream – it’s no wonder those dishes get the fame. But today I’m here as an advocate for the tender sprout.

Last year I attempted to woo sprout followers with a dish of charred Brussels sprouts made sweet by an extended stay in a hot oven. Combined with creamy white beans and sharp pecorino it was an easy sell.

This year I’m going raw which may prove a more difficult challenge. But, for me this salad is perfect for the traditionally hefty Thanksgiving meal. Sitting next to a mound of mashed potatoes with a near lake of gravy this bright salad softens its neighbor’s richness. And while taking up prime real estate on your holiday plate you may possibly feel more entitled to a slightly larger piece of pie.

But more important than that this salad stands alone as a great dish. I’ve taught it in a class, made it for friends, told many about its sour, slightly sweet and fresh taste and have had it for lunch and dinner on many occasions. (Never for breakfast but now that I think about it with a fried egg it would make for a mighty way to start the day).

Frilly tendrils of sprouts soften under a tart vinaigrette while pungent red onions and pecorino add richness and the marks the bite as a memorable one. If you feel so inclined a few walnuts tossed in or maybe even toasted breadcrumbs would be a nice addition. But in its simplicity there is greatness.

Brussels Sprout Salad with Red Onion and Pecorino

Adapted from Food52

A microplane makes the shaving of these little vegetables a quick and simple task but I realize many are fearful of the ridiculously sharp blade of those machines. If that’s the case a sharp knife does the job well. The red onions spend some time soaking in the vinaigrette, softening their pungency and giving them a quick pickle (thanks for this tip, Rachel). The vinaigrette can be made several days in advance and the red onions can bathe in the dressing for a day in advance leaving only the combining of a few ingredients to be done right before dinner.

1/2 small red onion, thinly sliced
Juice of 1 lemon
1 teaspoon honey
1 teaspoon whole grain mustard
Salt and freshly ground black pepper
1 tablespoon olive oil
3 cups Brussels sprouts (use larger sprouts if possible)
1/2 cup finely grated pecorino romano
In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Add the sliced onions and set aside.
Trim all of the brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
Put the sprouts in a serving bowl and toss gently with the onions and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Finish with a bit more pecorino on top then serve immediately.

We’re here in the in between. Winter is on its way out but Spring still feels a world away. We’ve seen the same offenders in our vegetable drawers for months and I, for one, am ready for a change. But the frozen rain and threats of snow persist, keeping the asparagus from venturing out of the earth and the Rhubarb from turning to its ready-to-use ruby red (unless it’s green rhubarb).

Within our current limited resources I’m trying to make our salads a bit more exciting. And as is often the case I find a bit of restriction a great exercise in creativity. I’m constantly looking for new flavor combinations and new methods of cooking the same ingredients I’ve been working with for months.

I’ve always been a fan of salad. I find comfort in knowing I’m not alone. It really wasn’t until I started stretching my imagination and moving beyond greens doused in blue cheese dressing (although, at times, nothing can be better) that salads started to really inspire me. Now I find myself dreaming of salads and enjoying them daily.

If I’m having this much fun with them now, imagine what Summer will bring.

Orange Salad with Cocoa Nibs // Grilled Zucchini Salad // Avocado Salad with Warm Jalapeño Vinaigrette

Orange Salad with Cocoa Nibs

serves 1

1 orange

2 Tablespoons cocoa nibs

1 Tablespoon olive oil

2 teaspoons aged balsamic

2 cups fresh spinach

salt and pepper

Carefully cut the rind of the orange off, taking as much of the white pith as you can. Cut the orange in rounds.

In a small bowl add the spinach and place the orange rounds on top. Sprinkle with the cocoa nibs and drizzle with olive oil and balsamic. Salt and pepper to taste. Enjoy immediately.

Grilled Zucchini Salad
serves one

2 small zucchini
1 Tablespoon olive oil
3 Tablespoons fresh herbs, chopped (I used basil, mint, tarragon, and cilantro)
salt and pepper
lemon juice

Using a mandoline (or a steady hand and sharp knife) very thinly slice the zucchini.
Toss the zucchini in olive oil and salt and pepper.
On a hot grill pan or indoor grill, sear the zucchini until dark marks appear, about 30 seconds. Flip over and repeat on the other side.
Toss the grilled zucchini in a bowl with the fresh herbs and a hefty squeeze of lemon. Taste and add more salt if needed.

Avocado Salad with warm Jalapeno vinaigrette
serves 2

¼ cup coconut oil
1 Tablespoon chopped shallot
1 garlic clove, minced
½ to 1 sliced Jalapeno, deseeded (depending on how spicy you want it)
¼ teaspoon ground cumin
salt
2-3 Tablespoons fresh lime juice
1 avocado
greens (spinach, cress, arugula, cilantro) or 1 cup cooked quinoa

In a skillet add the coconut oil and shallots. Cook for 2-3 minutes until just golden around the edges. Add the garlic, jalapeno, and cumin. Cook for 1 minute more then turn off heat. Stir in a pinch of salt and lime juice.
Pour ½ of the warm vinaigrette over half of an avocado that is sitting on greens.
If using quinoa stir some of the vinaigrette in the quinoa. Taste and adjust seasonings. Stir in chopped cilantro and cubed avocado.

It’s a rare move when I swap out ingredients in order to preserve calories. My philosophy, after years of learning through mistakes, has become quality over quantity. It’s actually become somewhat of a motto for my husband and myself becoming a daily practice in the kitchen and beyond (I find it particularly helpful in the closet as well).

I’d much rather eat a smaller portion of a bittersweet chocolate made liquid by the addition of hot cream and then served with more cream than a large amount of a less flavorful dessert containing ingredients that read “non-fat”. It has been my experience that I walk away from a few bites of something decadent and rich feeling very satisfied and quite okay by the fact that I left a good portion of it untouched or saved for someone else.

But what is really glorious is when you lighten a normally hefty meal without surrender the flavor or overall satisfaction. This salad has done such a marvelous thing.

It’s in these cool, gray months that my body yearns for food to comfort. Ones laden with cream and butter comfort me nicely particularly around the mid-section but there are times when I must resist such urges. With comfort food in mind I was set on a classic caesar. Slightly spicy, salty from a touch of briny anchovy and of course, creamy.

Where I would normally reach for oil and egg yolk to work the ingredients into an emulsion I grabbed greek yogurt – a very popular ingredient in our house as of late. The idea was to just replace some of the oil with the yogurt but when I tasted the mix of lemon, anchovy, garlic, dijon, parmesan, and yogurt I found no need for the oil. What I did find was a near replica of a classic caesar dressing without the addition of any rich oils or fats.

I did however top mine with a few nice slices of seared tenderloin (quality over quantity) and sat down to one of the best lunches I’ve had in quite some time.

A Lighter Casear

A Lighter Caeser

This is a very forgiving recipe. Taste and adjust as you please, I promise I won't be offended. Just remember that you want the dressing to taste strong as the romaine will tame its flavor. Top with slow-roasted tomatoes, shavings of Parmesan, roasted chicken, or steak for a complete and healthful lunch or dinner.

1/2 cup greek yogurt
2 teaspoons dijon
1 garlic clove, finely minced
1 teaspoon anchovy paste
1 Tbl fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
2 Tbl finely grated parmesan

In a medium bowl combine all the ingredients. Taste and adjust seasonings as desired.

Carefully combine with fresh, chopped romaine. Serve with shavings of Parmesan.

Keeps in a tightly sealed container in the fridge for one week.