Mashed Potato Gnocchi & Carrot Top Pesto

When you're craving anything but turkey and the fixings on the days after the big holiday meal, turn those leftover mashed potatoes into fresh gnocchi.

Sauce the hot gnocchi with your favorite sauce or pesto. If you don't want to make it back out to the store, get creative with browned butter and herbs or a quick pesto. 

I love saucing gnocchi with pesto for the color alone, but also for the freshness and lightness it brings to the dish.

Carrot greens are so often discarded, but they make for a delicious and vibrant pesto--you can also substitute other generally disregarded greens like radish, turnip, or beet greens--just be sure to be generous with the pine nuts and olive oil to soften any astringency. 

Carrot Top Pesto
Makes about 1 cup
2 garlic cloves
1/4 cup pine nuts
2 cups packed carrot greens
1/4 teaspoon kosher salt
1/2 cup olive oil
2/3 cup shredded parmesan

Combine garlic, pine nuts, carrot greens, and salt in a food processor. Process on low speed, stopping to scrape down the sides with a rubber spatula, until the carrot greens reduce down. Return to low speed and stream in the olive oil while it processors. Remove pesto from the food processor and fold in the shredded parmesan cheese.  

Mashed Potato Gnocchi
Serves 4
2 eggs
1 teaspoon kosher salt
1/4 teaspoon pepper
dash of nutmeg
1 cup cold mashed potatoes
4 ounces semolina flour (about 1 cup) plus 1/4 cup for dusting and rolling out the gnocchi
2 tablespoons unsalted butter,divided
1 cup carrot top pesto

Line a large baking sheet with parchment paper and lightly dust it with flour. Set aside.

Whisk together eggs, salt, pepper, and nutmeg in medium-sized mixing bowl. Fold in the cold mashed potatoes, lightly stirring until well combined, then gently fold in the semolina flour using a rubber spatula or your hands. Replace the dough to a flour-dusted work surface, dust hands with extra flour and gently knead the dough by hand until a smooth, but sticky, ball forms. Divide the dough into four pieces. 

Use your hands to roll the first piece of dough into a rope, about 1/2 inch-thick. Keep the work surface dusted with flour, adding more as needed. Use a pastry cutter or a sharp knife to cut the rope into 1/2-inch pieces. I learned recently that each piece is called gnocco. Gently roll each gnocco downward against the back of a fork to give it ridges or indentations. Replace to the baking sheet and repeat with remaining gnocco. 

Repeat this step with the other three pieces of dough, rolling into ropes, cutting the ropes into gnocco, and rolling each against a fork.

Bring a large stock pot of salted water to a boil over high heat. Once boiling, drop in the gnocchi and cook until they begin to rise to the surface, about 1-2 minutes. Remove each as they come to the surface using a slotted spoon, then set them in a colander until the remaining gnocchi have cooked. 

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add half of the gnocchi and cook until lightly browned on each side. Remove from the skillet and repeat with the remaining butter and gnocchi. Combine the hot gnocchi and carrot top pesto (or sauce of your choice) in a medium mixing bowl. Serve with freshly grated parmesan cheese. 

Mushroom Asparagus Quinoa Cakes & Sage Cream

Last week I was gifted some delicious kitchen ingredients from my friends Josh and Aubrey (who happen to own and operate an awesome book store in downtown Springfield called Bookmarx). Among the bootle was a handful of these beautiful mushrooms from Willow Mountain Mushrooms, natural mushroom growers based in the Ozarks.

These mushrooms are divine on their own but they are perfect for these mushroom asparagus quinoa cakes, topped with sage cream and micro greens. Great for a group, serve them as an appetizer or as the centerpiece of a salad. Cakes like these are a great way to use leftover quinoa or any similar cooked seed, grain, or rice such as barley or risotto. The surprises of the sage cream are applesauce and a dash of nutmeg. Any microgreens work nicely, but look for radish greens for a taste of spiciness. 

Mushroom Asparagus Quinoa Cakes
Makes 12 cakes
1 1/2 cups cooked red quinoa
3 tablespoons olive oil, divided
1/2 cup shallots, sliced
2 cups chopped mushrooms, stems and gills removed (I used oyster and shiitake)
1 cup chopped asparagus
1 tablespoon garlic, minced
3 large eggs
3/4 teaspoon salt, divided
1 tablespoon chopped herbs (I recommend rosemary, parsley, and/or sage)
1/3 cup parmesan, shredded
1 cup bread crumbs
sage cream (recipe below)
microgreens, for garnish

Cook the quinoa if not using leftovers. 

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced shallots, and cook until translucent, stirring occasionally, about 5 minutes. Add the chopped mushrooms and asparagus, season with 1/4 teaspoon salt, and cook until the vegetables begin to caramelize, about 7 minutes. Add the garlic and cook for a minute. Remove from heat and aside to cool.

In a large mixing bowl whisk together the eggs and the remaining 1/2 teaspoon salt. Fold in the cooked quinoa, chopped herbs, shredded parmesan, bread crumbs, and sauteed vegetables. Mix until combined. 

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Patty out the cakes, about 1/3 cup each, and cook on the hot skillet. Turn after 5 minutes and cook a remaining 7 minutes on the other side. Lower the heat if needed to keep them from burning. 

Serve hot, topped with sage cream and fresh microgreens. 

Sage Cream
Makes about 1/2 cup
1/2 cup sour cream
1/4 cup applesauce
1 tablespoon very finely chopped sage
dash of nutmeg

Whisk together sour cream, apple sauce, sage and nutmeg. Drizzle liberally over cakes. 

Coconut Poached Eggs & Avocado Toast

I know there is a delicate line between hustle and hurriedness, alacrity and haste. The shift from one to the other happens in an instant and the only remedy is to dial back and breathe.

Today I'm taking slower steps, considered movements, moments of pause. I ran around like a mad woman this past week, and honestly I don't regret a moment of it because it was packed with event planning, projects I really care about, and time spent with wonderful people, but I loaded too much into the week. I found myself rushing Wednesday night to prep some infused simple syrups before bed. I jolted into the moment when a glass pitcher I had just filled with hot simple syrup shattered and the hot river of sugar water washed onto my entire forearm, leaving a considerable burn before surging onto the floor. I was devastated, howling in pain, and feelingly generally foolish because I knew better. I just needed to slow down. 

I've been gently replaying the moment in my mind, "slow down or get burned." Skin is a precious organ and my healing arm is a powerful reminder for me to take care not to rush.

And with that bit of honesty, I wanted to share an amusing moment from this week.

This is what food blogging actually looks like. 

I stepped away for a second to retrieve a different SD card for my camera, and the unsteady backdrop squashed the food before I had a chance to capture any of it by photo. Ha! I was starving at the time, so I happily had an early lunch, prepared and photographed round two, then had another lunch. 

Now onto this recipe for coconut milk poached eggs on avocado toast. The avocado is brightened with lime juice and minced jalapeno and the coconut milk spiced with red curry paste. The bit of spiciness is wonderful, but I think the best benefit comes from the coconut milk. It adds an extra dose of creaminess to already luscious combination and the soft bursts of coconut flavor are a nice surprise at breakfast or brunch. -Mallory

Coconut Poached Eggs & Avocado Toast
Serves 2
1 avocado
1 jalapeno, finely chopped
1/2 lime, juiced
1 clove garlic, finely chopped
1 can coconut milk, 13.5 ounces
1 teaspoon red curry paste
1 large slice of toast (or 2 small)
1 tablespoon sprouts
Maldon sea salt and pepper to taste

Combine the avocado, jalapeno, garlic, and lime juice in a small bowl. Use a fork to break up the avocado until smooth. 

I generally poach eggs in a large pot with plenty of water in order to get the prettiest eggs possible. That said, I prefer to make this recipe in a small saucepan to get by with only using one can of coconut milk.

Bring the coconut milk to heat in a small saucepan over medium heat. Whisk in the red curry paste until smooth. When the coconut milk reaches 180 degrees, use a small spoon to swirl the water clockwise so that it creates a whirlpool. Drop the egg into the center of that whirlpool and continue stirring along the outside of the saucepan for 10-15 seconds until the egg sets. Start a timer and cook the egg for 4 minutes and 30 seconds. Use a slotted spoon to carefully remove the egg from the coconut milk and place it onto a plate. Repeat with the second egg.

Spread the toast with the avocado, add the sprouts, and the poached eggs. Sprinkle with maldon sea salt (or another flakey salt) and pepper.

Shakshuka with Braised Mustard Greens

I find shakshuka simply bewitching. Even the first glance of bright eggs poached in a thick crimson tomato sauce is enthralling, but then fragrant waves of stewed spring onion and spices hit and it's game over. Grab the nearest tortilla, hunk of bread, spoon, just gimme. And it's a dish that defies mealtime--equally alluring throughout the day--although I like it best for brunch gatherings where you can plop it down, an ambrosial centerpiece, and let everyone just dig in. There are beautiful shakshuka recipes all over the place. This recipe is adapted from a version made by David Lebovitz. In lieu of chiles or spicy peppers, I made a version that uses mustard greens to bring a bit of heat to the shakshuka.  It's a great way to make use of the onslaught of fresh mustard greens from your garden or the farmers market. If you're craving even more heat, jalapenos would make a nice addition. 

I left off one of the finishing touches, and I beg you not to repeat my mistake. Cilantro. Finish the dish with fresh chopped cilantro and everything in the world will be okay for just a few perfect bites. Enjoy! -Mallory

Shakshuka with Braised Mustard Greens
Serves 3-4 
1 tablespoon olive oil
3 spring onions, chopped (use the entire onion including the greens)
4 cloves garlic, sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 pound fresh tomatoes, cored and diced, or 1 28-ounce can whole tomatoes (juices mostly drained if using canned)
3 cups mustard greens, chopped
3 ounces feta
cilantro for finishing (optional)
3-4 eggs

Heat olive oil on medium-high in a large skillet. Add onion and garlic, cook for 3-4 minutes until soft then stir in cumin, sweet paprika, salt, and pepper. Cook together for 2-3 minutes, stirring continuously. Add in the diced tomatoes and bring to a boil. Reduce to medium-low heat and let simmer for 15 minutes. Add in the chopped mustard greens then use the back of a large spoon to make burrows for the eggs. Crack the eggs into the tomato sauce and let cook until the whites solidify, but the yolks remain soft and runny, about 15 minutes. Top with crumbled feta and cilantro. Serve with corn tortillas and cooked white beans or with pita or hunks of crusty bread.

Grilled Flatbread with Roasted Grapes and Arugula

If you've never grilled bread before and the concept peaks your interest even in the slightest, I hope you'll take the next opportunity you have to try it. It's hard to beat fresh bread (think flatbread, pita, or pizza) perfumed with smokiness and loaded with fresh ingredients. I don't know about you, but once we fire up the grill I'm tempted to grill anything in the kitchen that's remotely grillable. The same holds true when I melt a bar or two of chocolate to dip strawberries. Once I start dipping things in chocolate, the stopping point becomes unclear. 

Consider giving this flatbread a try for your next dinner party. Arugula is everywhere right now, so this particular recipe brings together sharp, earthy Gorgonzola, peppery arugula, and sweetly roasted grapes. The walnuts bring in a soft, tannic crunch to the mix. Why not double the recipe consider other fruit and topping combinations, too, like roasted strawberries with goat cheese and basil, or roasted cherries with sage and mascarpone? Basically, many combinations of grilled bread + roasted fruit + spreadable cheese are utterly divine. 

And good news for busy folks who crave freshly baked bread, but don't have a ton of time - this flatbread comes together quick. It takes less than an hour from start to finish with mixing, kneading, fermenting, and grilling, during which time you can prep the toppings.

Grilled Flatbread with Roasted Grapes and Arugula
Makes two 9-inch flatbreads

For the the flatbread:
6 ounce water, warm
1/4 teaspoon active dry yeast
2 cups flour
1 teaspoon salt
1 ounce olive oil

Whisk together warm water and yeast in a large mixing bowl, or the bowl of a stand mixer. Let sit for 10 minutes to give the yeast a chance to bubble. Add in flour, salt, and olive oil. Stir vigorously by hand using a wooden spoon for 6-8 minutes, until the dough forms a ball and becomes elastic. It will pull away from the spoon, but remain a bit sticky. If using a stand mixer, attach the bread hook to the mixer and mix on low for 5-6 minutes. Next, cover the dough with plastic wrap and let it sit at room temperature for 30 minutes to lightly ferment.

Meanwhile, fire up the grill or, if baking, preheat the oven to 400 degrees fahrenheit.  

While the grill heats up, lightly dust a baking sheet with flour, then transfer the dough to a working surface also dusted with flour. Cut the dough into two equal pieces. Flour a rolling pin then roll out the pieces until they just under 1/4" thick. Transfer them to the baking sheet. 

Brush the first flatbread with olive oil and place it on the hot grill with the oiled side down. Grill for 1-2 minutes on each side, carefully checking with tongs to make sure it doesn't burn. Once both sides have been grilled, remove from heat, and repeat with the second flatbread.

If baking, disregard brushing with olive oil; just slide the baking sheet into the oven and bake for about 25 minutes. The bread will be soft and chewy on the inside with a crisp and toasted exterior. 

For the toppings:
1 1/2 cups red seedless grapes, sliced
1 teaspoon balsamic vinegar
2 ounces Gorgonzola
5 ounce cream cheese
1/2 cup walnuts
1 cup arugula

Preheat oven to 400 degrees fahrenheit. Place the grapes on a parchment paper-lined baking sheet and brush them with balsamic vinegar. Transfer to the oven and cook for 15 minutes, or until the grapes begin to shrivel and wrinkle.

Toast the walnuts in the oven at 400 degrees fahrenheit for about 5 minutes. This can be done while the grapes are baking.

Meanwhile, stir together blue cheese and cream cheese. Spread each cooled flatbread with cheese, then add roasted grapes, toasted walnuts, and top with fresh arugula. 

Sage Macaroni and Cheese

I know that I'm not alone in my ardent love for macaroni and cheese. As is the case with its rich and creamy variants--ice cream, gratin, cheesecake, spinach artichoke dip--every splendid bite feels like some sort of luxurious bequest, perfectly indulgent. You can just close your eyes and have a personal celebration that, for however quick and fleeting a moment, life is just delicious. That's dangerous, isn't it? All things in moderation they say, so you can dish these up in ramekins and serve them beside something green and/or protein packed. 

This recipe calls for infusing the milk with fresh sage before creating the roux, and topping each ramekin with crunchy flash fried sage. The sage is a soft, subtle note in the mix, just enough to satiate and spark curiosity for more. Again, dangerous. I hope you enjoy! -Mallory

Sage Macaroni and Cheese
Serves 6 (Bake in 1-cup ramekins or a 1.5 to 2-quart baking dish)
 2 1/2 cups milk
1 small shallot, thinly sliced
12 sage leaves, divided
1/4 teaspoon whole black peppercorn
2 cups uncooked elbow macaroni
4 tablespoons unsalted butter
1/4 cup flour
2 cups gruyere, grated
1 cup sharp cheddar, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs 
1/4 cup olive oil
6 sage leaves, for frying

Preheat oven to 375 degrees Fahrenheit. 

Bring milk, shallot, 6 of the sage leaves, and peppercorn to a simmer over medium-high heat. Make sure not to boil it, just simmer. Reduce to medium and simmer until the milk is reduced to 2 cups, about 10 minutes. Remove from heat and let cool for 10 minutes. Strain out the shallot, sage leaves, and peppercorn, reserving the milk for the macaroni and cheese.

Bring a large pot of water to boil over high heat, add a dash of salt (optional) and cook macaroni according to the instructions on the package, about 8 minutes. Drain and set aside.

Grease the ramekins (or baking dish) with butter or cooking oil and set aside.

In a medium-sized saucepan, melt the butter then add the flour, whisking continuously as the roux begins to bubble and change in color, 2-3 minutes. Slowly whisk in the infused milk and continue to stir constantly as it thickens. Once all the clumps are gone, remove from heat and add in the gruyere, cheddar, salt, and pepper. Next, fold in the cooked macaroni and transfer to the ramekins. Top with breadcrumbs and bake for 35 minutes at 375 degrees Fahrenheit. Remove from oven and let cool slightly. 

When you take the macaroni out of the oven, fry the remaining 6 sage leaves. It will only take a few minutes, so you don't have to worry about the macaroni and cheese getting too cool. Heat the olive oil in a small skillet over medium-high heat. Add the sage leaves and let fry for only a few seconds, then transfer them immediately to a paper towel to drain and cool. 

Strawberry and Tomato Gazpacho

We live in a perfectly small house with a small kitchen. We bought the house back in January, knowing within 10 minutes on a quick lunch break that it was the one. The only catch was it didn't have a dining area at the time. The kitchen is tight enough without adding a small table, so we've started renovating the sunroom into a dining space that, thankfully very soon, will be temperature controlled. 

If you're a small kitchen/house owner, you know you've got to get pretty creative with storage sometimes. Most of our appliances and bulk foods are on open shelves in the basement (because honestly, walking downstairs to get the waffle maker means I've earned those waffles), we use shelf risers in the cabinets to take advantage of vertical space, and we've gotten into the habit of washing and drying dishes after every meal. Life without a dish washer is an adjustment, and drying dishes rather than letting them air-dry is as well, but I love walking into the room and seeing clean countertops. It's like an invitation to get started on a new meal. Another thing about a small kitchen though, is that in the heat of summer, it's hard to justify firing up the oven or doing a lot of stovetop cooking. This summer we're destined for many nights of outside grilling and lots of salads and gazpacho. But who's complaining, I'm looking forward to it. Gazpacho is both raw and cold, not unlike a smoothie. It's perfect for summer when you're craving lighter foods full of fresh garden vegetables and fruits. Gazpacho often includes stale bread to further thicken it. If you're inclined, add about half a cup of 1-inch pieces of stale white/country bread as you blend. -Mallory

Strawberry and Tomato Gazpacho
1 1/2 pound strawberries, tops removed
1/2 pound tomatoes, cored and roughly chopped
1/2 English cucumber, peeled
1 red bell pepper, seeded and chopped
1 shallot, skin removed and roughly chopped
2 garlic cloves, skins removed
1/3 cup almonds
1/3 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
goat cheese, basil, and black pepper for garnish

Combine tomatoes, strawberries, cucumber, bell pepper, shallot, garlic and almonds in a blender and blend until smooth. Stream in olive oil, balsamic vinegar and salt. Refrigerate the gazpacho for a few hours before serving. Garnish with goat cheese, basil leaves, and freshly ground black pepper.

Stuffed Mushrooms with Peas and Caramelized Shallots

I'm always in the market for meatless dinner party appetizers or satiating meatless additions to lunch or dinner. For me, regular doses of vegetable-focused meals are how I healthily afford future fried chicken excursions.

Peas and mint make a delightful pair--they're great together as a salad or spread onto toast. These stuffed portabella mushrooms bring together peas and mint with the sweetness of caramelized shallots and rich, creamy fontina. -Mallory 

Preheat oven to 375 degrees fahrenheit. 

1 pound mushrooms, I used mini portabella but white button work well, too
1 tablespoon olive oil
1/4 teaspoon salt and a dash of pepper
1 tablespoon butter
2 shallots, skins removed and sliced
2 cups frozen peas
1/2 cup plus 1/4 cup fontina cheese, shredded
1/2 lemon, juiced
2 tablespoons mint leaves, finely chopped

Clean the mushrooms with a wet paper towel or cloth to remove dirt. Remove the stems and save them for another recipe. Toss the mushroom caps with olive oil, season them with salt and pepper, then place them on a baking sheet with the stem-side down. Bake for 15 minutes, until the mushrooms begin to shrivel and become tender. Remove from the oven and drain off any cooking juice that's on the pan. Let cool, then turn the caps over before stuffing.

Melt butter in a medium-sized skillet over medium heat. Add the shallots and slowly cook, stirring often, until they turn a rich caramel color, about 20 minutes. Lower the heat as needed to prevent burning. Once caramelized, remove from heat and set aside. 

Meanwhile, bring 3 cups of water to boil in a large sauce pan. Add the peas, return to a boil, then lower heat to medium and let cook until tender, about 3 minutes. Drain the water and set the peas aside to cool.

In a food processor combine peas, 1/2 cup of fontina cheese, lemon juice and mint leaves. Process until smooth. Transfer to a bowl and fold in caramelized shallots. 

Stuff the mushrooms with the pea and shallot mixture. Use the remaining 1/4 cup of fontina cheese to top the stuffed mushrooms. Bake for 20 minutes at 375 degrees fahrenheit, then let cool slightly before serving. 

Red Cabbage Salad & Walnut Goat Cheese with Avocado Dressing

Something I love about cabbage salads is that they can be dressed ahead of time, making for an especially convenient lunch option. This salad marries textures crunchy and creamy by bringing together cabbage, goat cheese and avocado dressing. The goat cheese takes on the feel of a creamy pesto or romesco sauce with the ground walnuts. It's wonderful on it's own with crackers or sliced vegetables, but who can resist goat cheese and avocado dressing? Happy Spring! -Mallory

Red Cabbage Salad & Walnut Goat Cheese 
Serves 4
4 cups red cabbage, chopped
1/2 cup walnuts, toasted
4 ounces goat cheese, softened
1/2 lemon, juiced
2 tablespoons sesame seeds
1/2 cup arugula, chopped 

Avocado Dressing
Makes 2/3 cup dressing
1 avocado
1/4 cup plain yogurt
1/2 lemon, juiced
1 clove garlic, finely minced
1 tablespoon sesame seed oil
salt and pepper

Pulse the toasted walnuts in a food processor until coarsely ground. Transfer to a small bowl and add goat cheese and lemon juice. Mix until well combined, then refrigerate until serving time.

Make the dressing in a food processor or blender by combining avocado, yogurt, lemon juice, garlic and sesame seed oil. Process until smooth, season with salt and pepper, then slowly stream in up to a 1/4 cup of water, until the dressing reaches your desired consistency. Dress the cabbage, sprinkle with sesame seeds and top with walnut goat cheese and arugula, or other peppery greens.

Ginger & Coconut Split Pea Soup

I'm back in Springfield after a wonderful week in Long Beach for the United States Barista Championships. It was a remarkable event filled with extraordinary coffee (and people!) and I thoroughly enjoyed time spent sensory judging the barista competition. I look forward to sharing inspiration from some of the drinks I experienced in future recipes!

That said, it's really nice to be back home and the quickest way that I acclimate is to spend time in the kitchen. It helps me refocus, plus there's something so soothing about cascading slowly through the grocery aisles and planning out recipes for the week. After saying farewell to a week in California sunshine, I wanted to greet the midwest and its lingering winter snow with one of my favorite comfort soups. I rather enjoy split pea soup and I like to lighten its heaviness with coconut milk and fresh ginger. It's still satiating as ever and the flash-fried carrots and toasted coconut make for a nice crunchy garnish. - Mallory

Ginger & Coconut Split Pea Soup
2 tablespoons olive oil
1 yellow onion, chopped
2 large carrots, chopped
3 celery stalks, chopped
1 leek, chopped
1 tablespoon garlic, chopped
3 tablespoons fresh ginger, chopped 
1 pound dried green split peas
6 cups vegetable broth
1 14-ounce can coconut milk

Fried Carrot Shavings & Coconut Shreds, for garnish 
3 carrots, shaved 
1/2 cup vegetable oil
2 tablespoons flour 
1/2 cup unsweetened coconut shreds

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery and leek. Cook until the onion is translucent, about 10 minutes. Add garlic and ginger and cook for 2 minutes until fragrant.

Rinse and sort the dried split peas. Add split peas, vegetable broth and coconut milk to the pot and stir until well combined. Bring soup to a soft boil then lower heat to a simmer and cook until the split peas are cooked through, about 30 minutes. Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed. 

For the carrot shavings, heat vegetable oil in a saucepan over medium high heat. Coat carrot shavings with flour then fry for 2 minutes until the edges begin to crisp. Remove from oil and drain on a paper towel to cool. 

Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown. 

Roasted Turnip & Lentil Salad with Tahini Dressing

Some of my favorite salads are an outgrowth of leftovers. This salad came to life when I had an excess of cooked lentils waiting for a meal, but I keep returning back to it because I love the mix of textures and the way the caramelized sweetness of the roasted turnips works with the tahini dressing. I also enjoy that this salad falls in the category of satiating salads that happen to be meatless.

Roasted Turnip & Lentil Salad 
Serves 4
2 large turnips, peeled and chopped into 1 inch pieces
1 tablespoon olive oil
dash of salt
1/2 cup dried red lentils
1 cucumber, diced
4 ounces feta cheese, crumbled 
3 tablespoons fresh parsley, chopped
6 cups mixed salad greens

Preheat oven to 450 degrees. Lightly coat chopped turnips with olive oil in a small mixing bowl. Season with a dash of salt and spread out on a foil-lined baking sheet. Roast for 20 minutes, stirring half way through to caramelize multiple sides of the turnip. Remove from oven and set aside. 

While the turnips are roasting, cook the dried lentils. Bring the lentils and 3 cups of water to a boil over medium-high heat in a saucepan. Lower to a light simmer and cook until the lentils reach a desired tenderness, about 20 minutes. Drain and set aside to cool. 

Assemble the roasted turnips, red lentils, cucumber, feta and parsley on a salad of mixed greens. Dress with tahini dressing. 

Tahini dressing
Makes 1/2 cup dressing 
2 tablespoons tahini
1 lemon, juiced
1/8 teaspoon salt
2 tablespoons honey
1 clove garlic, chopped
1 teaspoon sesame seed oil
2 tablespoons olive oil

Whisk together tahini, lemon juice, salt, honey and garlic in a small bowl. Whisk in oils and 1/4 cup of water. Dressing is refrigerator friendly for a few days. 

-Mallory

Spinach Artichoke Dip with a Brunch-Ready Quiche

A few years ago when dining at a local Italian cafe, Mark and I had a sizable amount of leftover spinach artichoke dip. Our server shared that her favorite fix for leftover spinach artichoke dip is to fold it into eggs the next morning. As you might suspect, this is unsurprisingly delicious. Now I'm always a tad thrilled to make this dip for a dinner gathering just to set aside some of the batch for an upcoming breakfast or brunch. The dip fares well in the freezer, too, so there's not necessarily the urgency to use it right away. We've adapted this to omelets, scrambled eggs and frittatas, but our personal favorite is quiche, especially if we are hosting out of town guests.

You can stumble upon many enjoyable recipes for spinach artichoke, but I'm a hearty proponent of making a roux of flour and butter and turning it into a cheese sauce using a smoked cheese, like smoked gouda. 

6 tablespoons butter, divided
1 tablespoon garlic, minced
10 ounces fresh spinach
2 14-ounce cans artichokes, drained and chopped
1/4 cup flour
1/2 teaspoon salt 
2 cups milk
8 ounces cream cheese, softened and divided into 8 smaller pieces
1 cup smoked gouda, grated
1/2 cup parmesan, grated

Preheat oven to 400 degrees fahrenheit. 

Melt 3 tablespoons butter over medium heat. Add garlic and cook for 1 minute.  Add fresh spinach and let it cook down, stirring occasionally, about 5 minutes. Remove the spinach from heat and drain the liquid, squeezing out as much as possible, then set aside. Heat artichokes over medium heat for 2 minutes, then set aside with the spinach.

Use the remaining 3 tablespoons of butter for the roux; substitute lard or bacon fat if you have it on hand. In a medium-sized saucepan, heat the fat over medium heat then add flour, stirring continuously as the roux begins to change in color and texture, 2-3 minutes. Add salt then stir in milk, making sure to break up any clumps of flour. Add in cream cheese and smoked gouda, stirring until the cheese sauce is smooth. Remove from heat and stir in spinach and artichokes. 

Grease a 9x9 inch or similarly sized baking dish. Pour the dip into the baking dish and top with grated parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Serve hot with sliced vegetables, bread and/or tortilla chips. Reserve a cup and a half of the dip for an upcoming quiche.

Ready for the quiche? The crust takes the most preparation, so if you're short on time you can swap in a pre-made crust. 

Quiche Crust
Makes 1 bottom crust
4 ounces butter (1 stick), chilled
3/4 cup flour
1/4 teaspoon salt
1 tablespoon apple cider vinegar 
2-4 ounces ice water

Cut the butter into small pieces then set it in the freezer to chill for 10 minutes. Combine salt and flour. Cut in the cold butter using a pastry cutter or your hands. Crumble the butter into the flour until any remaining pieces are the size of small peas. The flour will look more like cornmeal or polenta at this point. Add the vinegar and 2 ounces of ice water. Combine with a spatula until a dough forms. Add more ice water as needed, one tablespoon at a time. Shape the dough into a disk, wrap in plastic wrap and set chill in the refrigerator for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Roll out the pie dough on a floured surface and place in a buttered pie dish. Line the inside of the pie with parchment paper and fill with pie weights or dry beans. Blind bake the crust for 15 minutes. Remove the pie weights or dry beans, then bake for an additional 5 minutes. Set aside to cool and prepare the filling. 

Quiche Filling
Makes 1 quiche
1 1/2 cups spinach artichoke dip
1/8 teaspoon cayenne
1 1/4 cups heavy cream
3 eggs

Stir together spinach artichoke dip, cayenne and heavy cream in a medium-sized bowl. Whisk eggs in a separate bowl then add to quiche filling. Stir until well incorporated then pour into the cooled pie crust.

Bake for 35 minutes until the sides of the quiche are set, but the middle still slightly jiggles. Remove from the oven and let cool completely before slicing. 

-Mallory

Curried Cauliflower Soup

Spice-forward meals are incredibly satisfying in the bleak of winter once the holidays have passed and routine kicks in, or as it often happens, head colds make their rounds. This soup is simple and straightforward for those winter days when cooking needs to be uncomplicated. I like this soup and similar variations as a dinner option early in the week and leftover for workday lunches thereafter. If you're feeling unwell, trade the vegetable broth for chicken broth. Also, you can always substitute leeks for shallot or onion, but the mild flavor of leeks works well with the cauliflower and this is the season where their at their best. 

Curried Cauliflower Soup
Serves 4-6
1 teaspoon olive oil
1 teaspoon butter
1 cup leeks, a mix of white and green parts, chopped
a pinch of salt
1 head cauliflower, 1-1/2 pounds, chopped into small quarter size florets
2-3 tablespoons red curry paste
1 14oz can coconut milk
1 cup vegetable broth
2 cups water
For serving: lime juice, sesame oil, cilantro

Heat olive oil over and butter over low heat. Add leeks and season with a pinch of salt. Sauté for 10 minutes then add cauliflower. Sauté leeks and cauliflower together for 20 minutes, stirring occasionally. Stir in curry paste, coconut milk, broth and water, making sure to fully dissolve curry paste. Bring to a low boil and simmer for 10 minutes, until cauliflower is tender. 

Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender. Serve hot and garnish each bowl with fresh lime juice, a drizzle or sesame oil and chopped cilantro.

-Mallory