This past week involved a lot of time with file folders and receipts, readying and finishing tax documents. I’m a big fan of “clearing the decks” at home and at work: I try to get bills out right on time, generally hate clutter, love a Goodwill run to get rid of things we’re not using around the house — so a particular time of year that forces you to revisit all of the stressful financial and business questions that you thought you’d already put to bed? No thanks. At some point last year, my youngest sister got her first credit card and had some questions about how all of the interest, payments and rewards work. I spent some time trying to explain it to her and she ended the call by letting me know how truly overwhelming it is to be an adult. That’s generally how I feel about taxes.
So in between calls to my bookkeeper and filing receipts, I polished up on the fine skill of internet-puttering and cleaned up my Pinterest boards (both highly pressing tasks, obviously) and in doing so, realized I haven’t shared a list of inspiring links with you in awhile, so let’s do that today. And I thought it was high time I shared this special kale salad with you, too; I’ve been making a version of this salad for weeks now with whatever odds and ends we have in the fridge and it’s been the perfect refueling lunch. I actually start looking forward to eating it even as I’m drinking my morning coffee, despite knowing it will be many hours until I pull it all together. I think you’re going to like it.
I’m not sure about you, but the produce at our farmers market has been largely cabbage, kale, brussels sprouts and a few root vegetables. Hello, February. That being said, there’s a lot of different ways to get in on the February action, and I think this salad has much of the best our season has to offer: hearty kale; sweet little bits of apple; bright, snappy fennel; vibrant cabbage and parsley. At times I’ll swap in radishes for the apple or a big handful of grated carrots. I’ve been pondering adding citrus next time around. In other words, the salad is forgiving: whatever you’re most excited about that gets you out of the occasional seasonal doldrums is a good inclusion. The whole thing is tossed with a lemony tahini dressing that I’ve come to really love — and this version is topped with a Sunflower Crumble I just read about over on My New Roots.
This Sunflower Crumble has Winter Salad Game Changer written all over it. It’s a quick mash-up of sunflower seeds, coconut oil, nutritional yeast and a few spices all pulsed together in the food processor. While it has a slightly sweet fragrance from the coconut oil, it’s still largely savory and crunchy and wakes up a February salad brilliantly. We’ve also learned it’s pretty wonderful on toast, soft scrambled eggs or sprinkled on top of a creamy soup. I have a hunch it’d be wonderful on roasted vegetables, too. Thankfully the recipe for the Sprinkle yields more than you need for this salad so you can go wild with the stuff.
Now for a few links. I’m not as organized as I’d like to be with these lists, and perhaps some day I can come up with a more diligent schedule to share them with you. For now, I let them add up on one of my desktop Sticky Notes until I have enough to pass along. I hope you have a wonderful week, friends.
Oliver Sachs on Learning He Has Cancer
On Being Podcast with Mary Oliver
This beautiful splurge
Invisibilia (Our Computers, Ourselves)
This Baking Book (I want to visit!)
Broad City (If you like Girls … )
Amy Chaplin’s Oat Walnut Marmalade Squares
Time for a Portland road trip
New Tech City’s Bored and Brilliant Challenge (I’m ashamed to say I failed on Day 3).
My next sewing project
This salad is best eaten the day it’s made. If you wanted to prepare it in advance the day before, just wait to dice the apples and dress /sprinkle the salad until you’re ready to serve. If you don’t have coconut oil on hand for the Crumble, I suspect it would be just as delicious with olive oil, so feel free to experiment.
For the Dressing:
For the Sunflower Crumble:
For the Salad:
In a small bowl or mason jar, combine the shallot, lemon juice and apple cider vinegar. Allow to sit for 5 minutes before stirring mustard and tahini and whisking in the olive oil. Taste and season with with a pinch of salt. If the dressing seems to thick for your liking, feel free to whisk in a little more olive oil, 1 teaspoon at a time.
To make the crumble: In a large dry skillet, toast the sunflower seeds over medium heat, tossing often so they don’t burn, about 3-5 minutes. Remove fro heat and transfer the seeds to a large plate to cool completely. Place the seeds in a food processor with the remaining crumble ingredients and pulse several times to combine and chop up some of the seeds. Set aside.
Combine all of the salad ingredients into a very large salad bowl. Toss the salad with the dressing. Sprinkle a large handful of Sunflower Crumble on top and serve. Sprinkle additional crumble on top as desired. When dressed, salad is really best served the day it is made.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.