a salad, or three

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.

 

 

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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.  

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Mascarpone Ice Cream Affogato

 

I had always thought that at some point in life you get it. That there comes a time when life just sort of magically clicks and you make sense, the world makes sense, people make sense. I don’t know exactly when I thought this would happen but I do know that by the time I was 30 I thought I would have it all figured out.

Well here I am, 30 and often more confused then ever. But the difference between a confused 30 year and a confused, say, 20 year old is that now I simply don’t care. I don’t care that I don’t have it all figured out. In fact I’m thrilled that I don’t.

At this time in my life I feel more free to ask questions, to humbly acknowledge my misunderstandings and earnestly seek to find the answers, knowing full well that most likely they will just open up the flood gates to more questions.

It is an incredibly freeing time in my life where I sense the burden of self-consciousness slowly lifting and life’s subtleties filling me with an intoxicating joy. I’m okay with making a bit of a fool of myself for the sake of seeking answers, understanding something a little better, and for protecting my family and myself.

The mocking voices in my head are retreating to a dull whisper instead of a deafening roar. The space in which they used to inhabit fills with thoughts of thankfulness, abounding blessings and purpose.

I’m seeking adventure, owning up to what I feel called to in life, living and perusing life with an unashamed passion.

I eagerly await the coming years and the wisdom and memories they will produce.

Although there may be a few more fine lines on my face then there were before, this is the best time of my life. Goodbye 20’s. Hello 30.

 

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Mascarpone Ice Cream

  Makes 3 cups Although cake is what’s typically enjoyed on occassions such as birthdays, when given the choice I will always choose ice cream. And if said ice cream happens to be topped with a dark and bitter shot of espresso then what you have is one of my favorite desserts. 1 cup mascarpone 1 ½ cups milk 1/2 cup brown rice syurp squeeze fresh lemon juice 1 teaspoon vanilla pinch salt   Whisk all the ingredients together. Churn in your favorite ice cream maker according to the directions. Freeze until firm. For an affogato simply pour a shot of freshly brewed espresso (or very strong coffee) over a scoop of the ice cream.

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