As luck would have it, it turned out to be a very, very good salad that I will be making many more times. When my guests asked for the recipe, I had to demur. I had not even written down the ingredients. So I promised to re-create it as soon as possible and pass along the recipe.

I am not a big fan of raw kale by itself or in big pieces, but shredding it and balancing it with cabbage makes a salad that’s pretty, good for you, and great tasting. I used clementines but if you can’t find them, you can use oranges. At home, I don’t normally supreme my citrus (by which I mean take off all the pithy white bits) but if you want to do that then I recommend this tutorial from Coconut and Lime. I think you could top this with grilled steak or chicken for a main course salad. Enjoy!

Recipe: Kale & Cabbage Salad with Miso Dressing 

INGREDIENTS:

• 1 bunch kale (I used Tuscan, but any kind is fine)
• 1 small head cabbage
• 1-2 avocados, cubed
• 4-5 seedless clementines, peeled and segmented
• 1/2 cup slivered almonds
• 3 Tblsp olive oil or vegetable oil
• 2 Tblsp white miso paste
• 2 Tblsp rice vinegar
• 1 Tblsp honey
• 2 tsp very hot water
• 2 tsp sesame oil
• 1 tsp smooth Dijon mustard
• 1 tsp soy sauce
• salt and pepper to taste

METHOD:

• Wash and dry kale well. Grasp each kale leaf at the bottom of the stalk between your thumb and forefinger, and run your fingers up the stalk to separate the leaf from the stalk. Discard the stalks and stack the leaves. Fold the leaves lengthwise and  shred finely with a large knife. Place in a large salad bowl
• Remove outer leaves and stalk of cabbage, then cut into quarters. Use a large knife to shred as finely as possible. Add to the bowl with the kale. Combine with your hands or salad tongs.
• Top kale and cabbage with clementine segments, almonds, and avocado.
• In a small bowl, whisk remaining ingredients together well, ensuring miso is well broken up and combined. Toss about half the dressing with the salad. Add more dressing if desired. Serve immediately.
• Note: you can make the dressing up to 24 hours in advance if desired. Store in the fridge and whisk well before serving.

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I was a little skeptical at first – raw kale instead of basil? But it turns out, I was totally wrong to doubt. What I like about this is that it only takes a few leaves of kale, and you can use the rest of the kale in something else–unlike basil, pesto, which uses about half a bunch and then forces me to witness the slow and slimy death of the remainder of the bunch every time I open my refrigerator.

For a creamy, fulfilling, vegetarian pasta dish, cook the noodles, then toss some pesto with the pasta and a little of the reserved pasta water in the pot. For a great appetizer, spread the pesto on thin slices of toasted bread and top with sliced cherry tomatoes and/or sprinkle with more crushed walnuts or a little bit of grated cheese. You can make the pesto while you’re boiling the noodles or toasting the bread.

I didn’t have parmesan, so I used some salty grated pecorino, which cut the bitterness of the kale really well. I think you could use either with excellent results. If I’m being honest, I eyeballed the cheese and thereby I probably used extra, because that’s kind of how I roll, so if it’s not tasting great throw another 1/4 cup of cheese in the mix and see how it goes. Get the recipe here! 

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Do you ever see these things in the store and think “what the hell is that? And how do you eat it?” This is the unattractive and underloved celery root, which is the root of the celery plant. It kind of tastes like celery, but better and with a completely different texture. Once you peel away all the knobbly Hobbit-y bits you get a white, starchy root vegetable that looks like a potato.

The celery flavor goes really well with a hearty, saucy beef or pork dish, like short ribs or pork stew.

Recipe: Celery Root and Cauliflower Puree
serves 6-8

INGREDIENTS:

• 2 whole celery roots, peeled and roughly chopped
• 1 head cauliflower, leaves trimmed, roughly chopped
• 4-6 Tblsp butter
• 1/2 cup creme fraiche

METHOD:

• Put vegetables into a pot of salted water. Bring to a boil then cook about 15 minutes, until celery root is tender when you stick a knife in.
• Drain vegetables and put them in a food processor or food mill. Add butter, creme fraiche, and salt and pepper to taste, and process or mill until smooth.
• Serve immediately.

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What’s extra great is that there is no flour nor butter in them, just egg whites for binding, so they are practically health food. (OK technically it would be more accurate to say they are practically candy, since the bulk is made up of sugar and chocolate.)

Now I know it’s been almost 2 weeks since Christmas, but do you still have some janky old candy canes lying around? Put them into a plastic bag and hit them with a hammer to make scraps. Sprinkle them on half the cookies before baking, so the chocolate-peppermint lovers in your life can have something nice, too. If you sprinkle them on after baking… well, sadly, they will just slide off. I know this from experience.

Get the recipe from Recipe Girl here.

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The trick with these is to stir them super vigorously so the sugar starts to crystallize and help the spices cling to the nuts. Once they start to get sandy and sugary, you’ll know they are ready to go. I remember learning learning to make these in pastry school and not seeing them get sandy, despite what I thought were my best efforts at stirring them. The instructor came by and sneered, “you call that VIGOROUS? You need to stir VIGOROUSLY!” So I always think of that and smile while I’m stirring them. Vigorously.

And since you get a mini arm workout, you can justify eating a few extra nuts.

You can easily double or triple this recipe or play with the spices to your liking. If you don’t have a candy thermometer, here’s a guide to help you get to soft ball stage without one.

Recipe: Sweet & Spicy Holiday Nuts
makes 1 1/2 cups nuts

INGREDIENTS:

• 1/4 cup sugar
• 3/4 cup water
• 1 teaspoon curry powder
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• Large pinch of cayenne pepper
• Large pinch of salt
• 1 1/2 cups unsalted shelled nuts of your choice

METHOD:

• Combine sugar and water in a saucepan on the stove over medium high heat. Meanwhile, combine spices and salt in a bowl.
• Insert a candy thermometer into the sugar and when it reaches 238 degrees (soft ball stage) turn off the heat and add the spices and the nuts.
• Stir vigorously with a wooden spoon for 2-3 minutes, until the nuts start to get a sandy texture.
• Pour nuts out onto a sheet of parchment paper or foil to cool. When they are cool enough to handle, gently break the clumps up with your hands.
• You can store them for up to a week in a sealed plastic bag or tightly closed container.

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If you haven’t worked with fresh lemongrass before, here’s a helpful post about how to prepare the stalks for cooking.

Recipe: Toasted Broccoli Soup with Coriander and Lemongrass

INGREDIENTS:

• 2 tsp sesame oil
• 2 bunches baby broccoli, roughly chopped
• 1 clove garlic, crushed
• 1 tsp coriander seeds
• 6 cups chicken or vegetable broth
• 1 stalk lemongrass, trimmed and roughly chopped
• 3 inch piece of ginger, peeled and roughly chopped
• pinch of chili flakes (or more to taste)
• 1 Tblsp rice vinegar
• juice of 1 lemon

METHOD:

• Heat sesame oil in a medium-large pot over high heat. When oil is hot, add chopped broccoli and toast in the oil about 5 minutes, until the edges start to brown.
• Add garlic and coriander seeds and cook about 20 seconds, until garlic is fragrant.
• Add chicken broth, lemongrass, ginger, and chili flakes. Bring to a boil, reduce heat to low, cover and cook about 15 minutes. Crack the lid slightly to let the steam off.
• Add rice vinegar and lemon juice. Puree very well in batches until smooth. Taste and add soy sauce or salt to season if necessary.
• Serve with additional chili flakes and a drizzle of sesame oil.

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What can I say about Yosemite that hasn’t already been said? We got to see the beginnings of fall colors, with vibrant yellow and orange leaves contrasted with the towering granite grays and misty white waterfalls…

Sun glinting through the pine trees as if they were daytime fireworks…

And of course, the always heart-stopping view of that most famous of Yosemite landmarks, Half Dome.

The icing on the cake: dinner in the dining room of what is ostensibly the masterpiece of all national park lodges, the 1927 WPA-era Ahwahnee Hotel, and a brandy by the oversized fireplace to top off the evening.

Recipe: Granola Bars with Dried Cherries, Almonds, & Cocoa Nibs
makes about 16 granola bars

INGREDIENTS:

• 2 cups rolled oats (not quick-cooking)
• 1/4 cup sunflower seeds
• 1/4 cup wheat germ
• 1/2 cup sliced or slivered almonds
• 1/2 cup almond butter
• 1/2 cup honey
• 1/4 cup maple syrup
• 1 Tblsp flaxseed oil
• 1/4 cup dark brown sugar
• 1 tsp freshly grated ginger root
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup cocoa nibs
• 1/2 cup dried cherries (cut in half if they are large)

METHOD:

• Preheat oven to 350 F. Prepare a baking sheet with parchment or foil.
• Combine oats, sunflower seeds, wheat germ, and almonds. Spread on baking pan and toast in the oven for 8 minutes. Remove from oven and pour into a large mixing bowl.
• Meanwhile, combine almond butter, honey, maple syrup, flaxseed oil, brown sugar, ginger, cinnamon, and salt in a saucepan. Heat over medium heat, whisking, until the mixture is melted together and fully combined.
• Pour melted mixture into oats. Add cocoa nibs and dried cherries and mix everything together until fully combined.
• Lightly oil your hands. Press mixture on to the baking sheet, pressing the mixture down and squishing it tightly together, forming an even rectangle that’s about 18 inches by 24 inches.
• Bake 25 minutes. Remove from oven and let cool for at least 2 hours.
• Use a large sharp knife to cut into bars. Store in an airtight container , with pieces of parchment, saran wrap, or foil in between.

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It’s a little sweet, a little spicy, and a lot delicious. You can put it on toast with a little ricotta or cream cheese, you can put a little dish of it on a cheese platter, you can put a dollop on a pork chop or some chicken, or you can eat it straight from the jar. No judgment here.

If you just make it and put it in the fridge, it will keep for about a week. I like to make a sextuple or octuple batch and pressure-can it so I can save it for later and give little jars as gifts. If you want to make a big batch, you can bargain with your local tomato seller- they’ll usually sell you a bunch of the overripe ones for a much cheaper price.

Sweet and Spicy Tomato Jam

makes about 1/2 pint

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I also think barley is an unsung hero among better-known grains. While newer arrivals to the scene like quinoa and wheat berries are getting all the play, good ol’ barley has been around for ages, the workhorse of the whole grain world, just minding its business and keeping quiet in the background. This recipe is an old one that my Mom has been making for years, and it still wows guests as a savory, creamy, satisfying side dish.

Easy Oven Barley Risotto
serves 6 as a side dish

INGREDIENTS:

• 4 Tblsp butter
• 1 yellow onion, chopped finely
• 2 large or 3 small cloves garlic, chopped finely
• 1 1/2 cups crimini or brown mushrooms, chopped finely
• 1 1/2 cups pearl barley
• 4 cups chicken broth, mushroom broth, or vegetable broth

METHOD:

• Preheat oven to 350.
• Heat an oven-proof dish, melt the butter and add onions, garlic, and mushrooms. Cook, stirring, until onions are soft and translucent and mushrooms are browned. Add barley and saute to toast, stirring, about 3-5 minutes more.
• Add broth and bring to a boil. Remove from heat and put a lid on the pot.
• Put the pot in the oven and cook for about 1 hour, until barley is soft and cooked through.
• Stir the barley and remove to a serving dish. Serve immediately.

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For the filling, I combine fresh pitted cherries and raspberries with a measure of dried cherries. The dried cherries add sweetness and texture without adding a layer of gelatinous goo, and the raspberries provide some much-needed tartness and filler. Instead of the syrupy center, a simple mix of melted butter, brown sugar, vanilla, and flour make a more balanced cherry filling that is a much more appealing texture. The mixture goes into a rich and crumbly shortbread cookie crust seasoned with a hint of orange zest.

You can make this in individual tart pans if you prefer how it looks- just keep an eye on the baking time if you’re using individual pans as they may cook a little more quickly. Either way… I’m definitely coming around to cherries as a viable, pie-able option.

Cherry Raspberry Pie with Shortbread Crust
makes one 9-inch or 10-inch pie

INGREDIENTS:

• 1 cup butter, divided
• 1/2 cup sugar
• 2 egg yolks
• 2 T heavy cream
• 2 cups + 2 T flour, divided
• 1 tsp salt
• zest and juice of 1 large orange or 2 small oranges
• 2 1/2 cups pitted cherries
• 1 cup raspberries
• 1 cup dried cherries (can substitute dried apricots, cut to raisin- sized morsels)
• 1 tsp vanilla
• 1/4 cup brown sugar

METHOD:

• With a paddle attachment, 3/4 cup butter and white sugar well, until light and fluffy.
• With mixer still going on low speed, add egg yolks and cream one at a time and mix.
• Add 2 cups flour, salt, and orange and mix just til combined. The mixture will come together but may still be a little crumbly.
• Gently press the dough into the bottom and sides of a 9 or 10 inch pie plate. Put crust in freezer for at least 10 minutes. Heat oven to 375.
• Meanwhile, melt remaining 4 Tblsp butter. Make the filling by combining the cherries, raspberries, and dried cherries with the melted butter, remaining 2 Tblsp flour, vanilla, brown sugar, and orange juice. Mix well and set aside.
• Remove pan from freezer. Pour cherry mixture in and spread out evenly.
• Bake about 15 minutes or until edges of crust are brown. Cover brown edges with strips of foil or one of these and continue baking until center is bubbly, about 30 minutes more.
• Remove from oven and let cool a bit. Serve with ice cream or whipped cream.

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