Caramelized Fennel & Blood Orange Salad

It is a simple combination with BIG flavor. I really liked that all of the flavors and textures balanced each other out. Nothing was dominant and I could taste each ingredient. I feel like sometimes, especially when it comes to lunch time salads, I tend to be overwhelmed by the 100 different toppings that sit on my greens. Not with this bombshell . Here’s my little tribute:

The Greens:

• Baby Spinach- I love how tender this is and it gives the salad a really clean taste. I also love that the structure of the leaf holds the dressing really well.
• Raddichio–A little bit of this goes a long way. It added color and texture with a slight bitterness.
• Arugula–This gave the salad some volume with a nice edge of pepper in the bite.
• Parsley–Of this mix I thing the addition of parsley is what made it all work. I tore fresh flat leaf parsley right into the greens. You would never even know it is in there unless you look closely, but you can tell it is in the salad when you eat it. I love mixing herbs in my greens. It adds a little surprise to each bite.

The Toppings:

• Shallot–I decided that since the fennel and orange were both fairly sweet, that I wanted something to add a little bit of bite. I’m not really a fan of raw red onion, but shallots I can do. I thinly sliced about 1/2 a large shallot and sprinkled it in. It was just enough and defiantly a necessary component!
• Roasted Almonds–Whether it be nuts or seeds, I am a firm believer in adding an element of crunch to plain old veggies! I used whole roasted almonds to give the salad some meat and I think it was a nice contrast to the sweet, tender roasted fennel.
• Blood Orange– Yes, this is probably the least blood looking blood orange I’ve ever come across but it still had the flavor. It was actually more like a tangerine with red specks here and there. It added acidity and sweetness to the salad which paired nicely with the
• Caramelized Fennel– I just have to say, there are few things that make me happier than roasted fennel. I love everything about it. It is sweet and succulent. I even love that the “core” becomes artichoke-heart like in texture (perhaps my favorite part!). I took two small fennel bulbs, cut them into wedges and drizzled them with olive oil, kosher salt and pepper. Put in the oven at 400 for about 40 minutes, turning once to get that nice color. I cooled them on a plate before adding to my salad, however; you can top the salad while they are still warm if you like.
• Vinaigrette–I used a Spanish olive oil that has a really buttery texture and essence of almond to the taste. It is fairly mild but goes so well with a simple salad. I paired it with a balsamic vinegar and a pinch of kosher salt.

Caramelized Fennel & Blood Orange Salad

(Serves 4)

• 12 oz mix of greens: arugula, raddichio and baby spinach
• 1-2 handfuls of torn flat leaf parsley
• 2 small bulbs of fennel cut into wedges and roasted
• 2  blood oranges, segmented
• 1/2 medium shallot, thinly sliced
• 20-25 whole roasted almonds (for garnish)
• 3 TBS Spanish Olive Oil
• 1 TBS Balsamic Vinegar
• Kosher Salt (to taste)

1. Pre-heat oven to 400 and line a baking sheet with parchment paper.
2. Cut Fennel into wedges with the core intact. Drizzle with olive oil, salt and pepper to taste. Roast for about 40 minutes until they begin to caramelize. Check on them after about 20 minutes to turn. Remove from baking sheet and allow to cool on a plate.
3. In a small bowl, whisk together 3 TBS olive oil, 1 TBS Balsamic Vinegar and a pinch of kosher salt. Set aside.
4. In a medium bowl mix lettuces and parsley. Add orange segments and shallot. Drizzle the vinaigrette over, and toss to coat.
5. Add a mound of the dressed salad to each plate and top with fennel wedges and almonds.
6. Drool, swoon and enjoy with a glass of Chardonnay!

Oh Happy Day!

Nora

I love cooking for my parents.

Home Is Good,

Nora

What are your favorite things to make for company?

The day started bright and early with a bit of a yogurt mess.

1/2 cup Greek Yogurt, 1/2 cup pumpkin, 1 banana, ~1/3 cup Great Grains Cereal, 1 TBS almond butter, Apple-Orange Cranberry Sauce, cinnamon, nutmeg, cloves, ginger.Followed by an extra foamy cappuccino a la dad and a trip to the Farmers Market. In the afternoon, the festivities began.Pasta Fagioli Soup at Swedish Hill Winery.Corn and Roasted Pepper Chowder at Knapp Winery.Chai Spiced Mascarpone Honey Cake at Sheldrake Point (a personal favorite of the day!).“Americana Flat Bread” (garlic, onion, butternut squash, asiago cheese, sage, olive oil, pepper) at Americana Vineyards. Paired with…Mulled wine. I love mulled wine .We settled for a late lunch at The Crystal Lake Cafe at Americana. I had (aka devoured) the hummus, eggplant, red pepper, sprouts, and spinach sandwich on whole wheat with a glass of Americana Pinot Noir.Yes, it was very VERY satisfying. NOM.And then the eating continued. Pumpkin Bars with Cream Cheese Frosting at Lucas Vineyard.Red Pepper Hummus at Hosmer Winery.Brie with Cranberry Chutney at Cayuga Ridge.Cranberry Camembert Pizza at Buttonwood Grove Winery. (Another personal favorite of the day–delicious appetizer for the Holiday parties!)Pumpkin Moose at Goose Watch Winery.When we finally got home, I had a light dinner of sushi and seaweed salad. And an apple purchased earlier in the day at the Farmers Market.

Did I mention that all of these samples came with recipe cards, wine pairings AND ornaments!?! I already know a few I HAVE to make and have an entire tree dedicated to the Cayuga Wine Trail!I’m calling it a successful day. (The dog I found at Americana.)

Holly and Jolly,

Nora

Mushroom, Leek and Spinach Tart

(Serves 1)

• ~1/8 recipe of Pâte brisée
• 1 TBS good olive oil
• 1/2 medium leek (Green and White Parts)
• 2 white mushrooms, sliced
• 1 cup baby spinach, julieanne
• 1 Egg
• 1/2 TBS heavy cream
• Pinch (~1/8 TBS) nutmeg
• Fresh Cracked Black Pepper to taste
• ~2-3 TBS freshly grated Gruyere Cheese

1. Pre-heat oven to 375
2. Spray an individual tart dish with non stick cooking spray. Roll pastry dough out to 1/4 inch thickness and shape into dish. Cover with aluminium foil and weight with pie weights or dried beans. Blind bake for 20 minutes.
3. Over a medium heat, add 1 TBS olive oil. Add leek until tender. Add mushrooms until tender. Add spinach until wilted. Remove from heat and allow to cool.
4. Arrange mushroom leek and spinach mixture on the pastry.
5. In a small bowl beat egg and heavy cream. Mix in nutmeg, pepper and Gruyere.
6. Pour egg mixture evenly over the tart. Bake for 25-30 minutes until the top is golden brown.

Would it be wrong if I made this again tomorrow?

Enjoy!

Nora

Easy Palak Paneer (my way)

serves 2

• 1-2 TBS unsalted butter
• 1/2 block firm tofu, 1-inch cubes
• 1 small onion, diced
• 1-2 cloves of garlic, minced
• 1-inch nub of ginger, peeled and minced
• 1/2 of a jalapeno pepper, seeded and diced
• 2 medium/small tomatoes
• 2-4 cups baby spinach, rough chop
• 1 tsp each cumin, garaham masala, tumeric (coriander if you have it!)
• ~1/3 cup plain Greek yogurt

1. Chop and prepare all of your ingredients.
2. Over a medium heat, add butter until melted.
3. Add tofu until crispy and golden on all sides. Remove and set aside.
4. Add onions until translucent.
5. Add ginger, jalapeno and garlic until fragrant.
6. Stir in spices to coat.
7. Add tomatoes and spinach until wilted and remove from heat.
8. Add tofu back into the pan and stir in Greek yogurt.
9. Serve with rice and cilantro!

Enjoy,

Nora

It looks pretty when it is all sitting in my bowl and then….ATTACK!A salty and sweet mess.On the chopping block: Toasted Woodstock Bread with Local Chevre, Spinach and Tomato. Apple.

I’m feeling repetitive with these lunches.

Delicioso!

Nora

Have you ever tried sunflower seed butter?

A late day snack left me indecisive about dinner. I wasn’t craving anything  so had leftover sides and a piece of chicken coated with honey-dijon.Dessert was pumpkin yogurt with mini dark chocolate chips and homemade gingersnap granola. I am obsessed. This mix tastes like pumpkin pie. Dare I say– better! I have been adding cinnamon, cloves, allspice, pumpkin pie spice and ginger to the pumpkin and it becomes a wonderful world of Fall flavors. When all was said and done, I decided that  I could not surrender to the day quite yet. The sun had set, however;  there was more to be accomplished. It is my belief that when you are unsure about anything in life–just bake. Baking solves everything. And so I did.It is still cooling, so I’m not sure if it is edible yet. It sure does look pretty though! I will have to report tomorrow. Would it be bad if I ate cake for breakfast?

Baking is Therapy,

Nora

Do you find cooking/baking soothing? If so, what is your favorite thing to make?

This recipe is simple and festive. It makes for a great side dish or light yet satisfying meal. The crunch of the quinoa with the soft chevre and pumpkin was palate pleasing. Cinnamon and cumin compliment each other and really pull the whole dish together. Let’s get cookin’!Cook quinoa according to directions with a pinch of salt and a cinnamon stick added to the pan. A little bit of cinnamon stick goes a long way, however; if your like me and can’t get enough cinnamon in your life, a bigger piece won’t hurt . When the water has evaporated, remove the stick and fluff with a fork.I had leftover roasted pumpkin in my refrigerator so I decided to use this. WARNING: pie pumpkins are bitter! If you like a sweeter squash I recommend using butternut or kabocha. I took about 1/4 of the pumpkin, lightly dusted it with cumin and placed it in the oven until warm and tender. If you don’t have an already roasted squash, peel the skin, cut y into cubes, toss with olive oil and cumin and roast on a baking try at 450 until tender (30-40 min).Give a big handful of spinach a rough chop, and toss it in the warm quinoa to wilt. Gently fold in the pumpkin and top with goat cheese.Enjoy!

Cinnamon Quinoa with Spiced Pumpkin, Spinach and Goat Cheese (serves 1)

• 1/4 cup red quinoa
• 2/3 cup water
• pinch of salt
• 1/2 large cinnamon stick
• 1/4 pie pumpkin
• olive oil
• cumin
• ~ 1 cup spinach, chopped
• 1-2 TBS Goat Cheese

1. In a small sauce pan, add quinoa, salt, water and cinnamon stick. Bring to a boil and reduce the temperature. When the water has evaporated (about 20 minutes), remove cinnamon stick and fluff with a fork.
2. In the mean time, roast your squash. If you have leftover squash, dust it with cumin and re-heat in the oven at 350 for 20-25 minutes until warm. Otherwise, Pre-heat your oven to 450. Peel and cube your squash. Toss with olive oil and cumin and roast for 30-45 minutes until tender.
3. Add spinach to warm quinoa to wilt. Gently mix in squash. Plate and top with goat cheese

Enjoy!

Nora

If I really want to I can have a few cups of coffee in my favorite mug while reading old copies of Bon Appetit and planning my day.I can do nothing but relax all morning. Have a snack. And go for a run. A slow run, so I can look at the scenery and appreciate every second of it, since I do not have time to exercise during the week.Mixed Nuts, Dates, one lonely Fig

I can have whatever I am feeling like for lunch, and go back for more yogurt since my refrigerator is mere feet away. I have no meetings to run to and housework can wait.Last of my baby spinach, leftover roasted pumpkin with cinnamon, 1 diced apple, roasted Brussels sprouts and 1 cup Greek yogurt, gingersnap granola, cinnamon and apple butter.

And lastly, I can take a spoon straight to the dark chocolate peanut butter jar, and declare lunch a victory.No one has to know that I took an extra “finger swipe” before closing the jar .

Happy Weekend,

Nora

What is your favorite part about the weekend?

The day started off like any other. A hot bowl of whipped banana oats with yummy melted peanut butter and tart jam. It may or may not have been SNOWING when I woke up! Hot oatmeal and green tea are my source of motivation for cold, dark mornings.Toasted whole wheat pita with plain hummus, pepper jack cheese, spinach, clover sprouts, cherry tomatoes and artichoke hearts. Apple on the side.

As I made breakfast, I did what I like to call “the kitchen dance” and simultaneously prepared lunch. I’m becoming quite skilled at it. I glide from refrigerator to stove top to counter, slicing, stirring and spreading. It is a miracle that nothing is burned in the process and that I make it to work on time. Although, I have the tendency to lick my utensils and eat as I prepare anything and from time to time have wound up with an unpleasant mouthful of hummus or a bite of spinach at 7am. Not fun. I packed up my lunch and walnut-chocolate chip banana bread for the office and headed out for the day.Even though I love to cook and bake, I am sometimes fearful to share with my friends, family and coworkers. I always want things to be PERFECT for the ones I love and am afraid that they won’t be up to par. I have no idea why I think this. Perhaps I watch too much Iron Chef, Chopped and The Next Foodnetwork Star–shows where top chefs are met with harsh criticism. Every time I passed the kitchen I kept checking to see if people were enjoying it. Someone walked by my desk with a piece in hand and a secret smile came to my face. I have more baking plans for my office in the future. I love sharing my passion with them, and I’m sure they wouldn’t mind .

In the afternoon I enjoyed a Kind Bar. Fruit & Nut Delight will always be my favorite, however; Almond & Apricot is growing on me. I love the subtle sweetness and the macaroon-like texture from the coconut with the crunch of whole almond. It is such a wonderful treat with a cup of tea in the afternoon.

We went out to dinner straight after work. It was still early, but we needed to fuel up before the corn maze. The sushi bar was calling to me and I answered. I had a tuna avocado roll, seaweed salad and an assortment of avocado, tuna, salmon maki (inside our roll), and an assortment of regular sushi (pieces of shrimp, salmon and tilapia on balls of rice… I think). ANYWAYS, I certainly had my sushi fix and was full and ready to tackle the maze.

We entered the maze around 7pm and came out around 9:40pm. We also may have cheated. I was optimistic that we would finish after hearing all of the Girl Scouts and Cheerleading Teams celebrating their completion over the maze loudspeaker. No such luck. After circling the same part of the maze about 12 times, our laughter turned into frustration and the wind started picking up. Would we ever see civilization again?  We had about 9 of the 12 check points and found the exit, so I feel like it is safe to call it a victory!

Despite the 40 degree temperature, it was such a fun way to bond with co-workers at the end of the week without the urgency of work. We laughed, we cried (well, maybe that was just me), we became closer as  friends. I am thankful to have such amazing people in my life. When I finally got home I needed to thaw out! I wrapped myself in a blanket. And heated up a treat to enjoy with a few gingersnap cookies. I found Silk Mint Chocolate Soy Milk at my grocery store a few days ago. Mint and chocolate is one of my favorite flavor pairings, I felt obligated to buy it! I warmed the milk in the microwave for a minute or so. It was the perfect nightcap for a cold evening. Silk also has a Pumpkin Spice Soy Milk that is next on my list .

Good Company,

Nora

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