All Good Things.

I’ve had intention to post for a while now. Sometimes words are difficult when I’m experiencing a full spectrum of emotion. I’d rather project a sunnier disposition.

Lavender Honey Custard Pie

Lavender Honey Custard Pie

I’d recently been gifted some pearls of wisdom that have become woven into my consciousness and given me sustenance. While the intended topic was somewhat unrelated, the sentiment resonated with me in such a way that I feel it in my quiet moments, reminding me to quickly get myself back to doing what I love.And so while my heart just hasn’t been there, I go through the motions, and find some nourishment, physically, emotionally and spiritually. In feeding others. In feeding myself. In running and not being concerned about time or distance. In foraging, photographing, hugs, conversation.

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I picked mulberries and thimbleberries with a dear friend, I made lavender honey custard pie that would knock your (argyle) socks off. I crafted a salad with Sunday afternoon’s farmer’s market bounty.

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And I said goodbye to a loved one.

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Sitting here as I’m typing this, the scent of rhubarb and lemon verbena are filling my cosy little apartment, and brightening my spirits.

At six a.m.

I’ll share more on that later, but for now, here’s a recipe for a salad that’s been sustaining me for the past several days. I roasted some walnuts with a bit of honey, olive oil and salt, then pulled together the remaining ingredients, rather quickly. The lemon-thyme vinaigrette is the perfect complement to the sweet astringency of the walnuts and the bitter kale. It’s a great one-dish meal.

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Enjoy, and much love,
J

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Kale and Farro Salad
2 c farro, cooked
2 c finely shredded flat-leaf kale
1/4 c finely diced red onion
1/4 c toasted walnuts
2 medium to hard-boiled eggs, peeled and quartered

Lemon-Thyme vinaigrette:
1/4 c olive oil
juice of 1/2 large lemon
1/2 tsp salt
1/2 tsp pepper
1 tsp fresh thyme leaves

Method:
Whisk vinaigrette ingredients together; set aside.
Combine cooked farro, kale, onion and toasted walnuts in a large bowl. Combine with vinaigrette, and garnish with egg when serving.

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Aside

Time for Savory.

Most the time my week involves simple food: thick slices of crusty bread, smeared with avocado and sprinkled with coarse salt. A toasted sandwich. Roasted root vegetables. A quick soup puréed with whatever I can find on hand, adding meat or legumes if I’m feeling the need for something a little heartier. An easy salad with poached egg. Green smoothies and the like.
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Lately I’ve been more interested in creating sweets that I almost need an excuse to make something outside of my usual repertoire.
Rhubarb-Pear Tart with Almond Crumble

Rhubarb-Pear Tart with Almond Crumble

This’ll go on for some time. When I start to worry that I’ve forgotten how to cook, I’ll open my books and my refrigerator and glean inspiration, usually starting with the latter and ending with the former. This weekend, I was celebrating a friend’s birthday and wanted to bring something interesting and delicious to share. I had this beautiful bulb of fennel, and I knew that would be the genesis of my creation.
Run-spiration.

Run-spiration.

As per usual, I set out on my run and let things percolate. I found myself thinking about the kale, and dried apricots at home, just waiting for something purposeful. I imagined a weaving them into a salad of hearty grains and a silky-sweet-tart vinaigrette.
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And so on the way home, I picked up a package of farro and went from there. For those unaware, farro is hearty variant of wheat berry, with origins in Northern Italy. It is similar to barley in appearance; chewy, nutty and yet surprisingly light. It adds great depth and body to soups and is fantastic in grain-based salads.
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I loosely based this recipe off another inspired recipe from Ottolenghi that calls for roasting fennel and red onion prior to folding into a warm, rice or quinoa-based salad. It seems this recipe has gone through several adaptations, and so I feel comfortable calling this one my own, however for the original post in Cardamom can be found, here.
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This salad is fantastic when served at room temperature, and even better the next day, when the flavors have had married together a bit. I was witty enough to steal a bowl away for myself before sharing, and was glad to do so, as there was none left when I was making my way home. Now that, friends, is the sign of a good dish! I can only imagine this dish would be even better by roasting fresh apricots along with the fennel and onion.
Enjoy, and much love,
J
 
Roasted Fennel and Apricot Salad with Farro

Roasted Fennel and Apricot Salad with Farro

 
Roasted Fennel and Apricot Salad with Farro
*Note: Soaking the farro for an hour or so will reduce the cooking time a bit. Otherwise, be prepared to wait an hour or more to put it all together. Likewise, if the apricots are too firm, give them a quick soak in boiling water for 2-3 minutes, then drain.
Ingredients:
1 c farro
1 tsp sea salt
2 tbsp olive oil
1 large fennel bulb, sliced about 1/4-in thick
1 large red onion, sliced about 1/4-in thick
4-5 lacinato (flat) kale leaves; sliced into ribbons
1 large handful cilantro, chopped roughly
1/2 c dried apricots (I prefer Turkish, because they are generally softer), cut into quarters
1/3 c chopped walnut
For the vinaigrette:
2 tbsp olive oil
juice and zest of one lemon
1 tsp ginger paste, or 1 tsp grated ginger and a pinch of sugar
1/2 tsp chili flakes
1/2 tsp sea salt
Method:
  1. Boil Farro for ~60 minutes in a large pot with 1 tsp salt and ~5 cups water until al dente (for quick-cooking farro, prepare according to package directions). Drain and let cool slightly
  2. Preheat oven to 400 degrees fahrenheit.
  3. Toss fennel and onion in 2 tbsp of the olive oil and a smatter of salt. Spread onto baking sheet and roast for ~40 minutes, giving a turn about 20-30 minutes through, the latter if you want a more charred effect. Let cool slightly, then scrape into a large bowl.
  4. Place kale ribbons on baking sheet and set in warm oven for about 5 minutes. It doesn’t need to be on; you just want to wilt and toast it a bit. Remove from oven and add to onion/fennel mixture.
  5. Make vinaigrette: Combine all ingredients; whisk. Taste, and adjust seasoning as needed. Set aside.
  6. Add farro, walnuts and apricots to roasted vegetables; toss with vinaigrette. Fold in cilantro and adjust seasonings as needed.