Posts Tagged ‘celery’

Brussels Sprout Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing

Brussels Sprout Kale Salad / Good Things Grow

It was June when I started the brussels sprout seeds inside. I carefully filled little pots with seedling mix and made sure to keep them moist. Soon enough there was a push up from the soil and a little green leaf waving it’s head at me. I coddled these things, taking them outside to get a feeling of the breeze and bright sky they were soon going to be under, then bringing them back in before evening. Soon they were stalky little guys starting to outgrow their pots, but I didn’t have a single place to put them because by that time it was July and the whole garden was filled with plants already given there allotted space. I remember during that week I was either giving lettuces away or eating salad almost 3 times a day just so nothing was wasted and the brussels sprouts would soon have a place to occupy.

Once they were in their new home, I could tell they were happy. Large, dark leaves formed and they seemed to grow taller overnight. I was getting worried that I timed everything all wrong that on top of all the tomatoes, green beans, kale, lettuce, carrots, and parsnips, I was going to have a ton of brussels sprouts to eat too. Not that big of a problem I guess, but I really wanted these to make it at least to October. It wasn’t until September though that I started noticing the little sprouts begin to form right up on top of each leaf. As the days got shorter and colder everything began to grow at a much slower pace, and here I am now, with 8 stalks of big green brussles sprout plants. Granted, the aphid infestation I tried so hard to fend off still took over a few of the sprouts, with a good and thorough cleaning, they were perfectly edible.

Brussels Sprout Kale Salad / Good Things GrowBrussels Sprout Kale Salad / Good Things Grow

I offer you up this gem of a salad days before Thanksgiving, not because I want you to change you traditional Thanksgiving meal, but because I think it offers up a nice balance to the days leading up to and after the big meal. But if you do happen to be looking for that one last salad idea, I think this one would be refreshingly welcome next to your mashed potatoes, green beans, and turkey. Enjoy friends and have a lovely holiday weekend!

Brussels Sprout Kale Salad / Good Things Grow

Brussels Sprout Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing / serves 4-6

1/2 lb. brussels sprouts, washed, dried and leaves separated
4-5 kale leaves (I used lacinato kale)
1 celery stalk
seeds from half a pomegranate *how to remove tip below
large handful of hazelnuts (about 1/3 cup), roasted
juice and zest from one small lemon, about 2-3 tablespoons juice
1 avocado
pinch of sea salt

Remove the kale leaves from the center stalk and cut into bite sized pieces. Roughly chop the brussels sprout leaves the same size, place in a large bowl.

Scoop out 1/2 the avocado and place in a small bowl with the lemon juice, zest, and a pinch of salt. Mash with the back of a fork then pour dressing over the greens. Using your hands, massage the dressing into the leaves and let everything sit while you prepare the rest of the salad.

Cube the rest of the avocado, thinly slice the celery and roughly chop the roasted hazelnuts. To serve top the salad with all the last ingredients, plus the pomegranate seeds and give a good toss at the table.

* My favorite way to remove pomegranate seeds without making a mess is to first remove the top where the skin folds up. Then, using a sharp knife, carefully score from one end to the other, making an X through the skin. Just be careful to not go all the way inside where the seeds are. Then grasping each side, give the pomegranate a good twist over a bowl of clean water. The sides should remove without too much trouble, then keeping the pomegranate submerged, use your hands to pull out the seeds and loosen as you go. The white parts will float to the top and the seeds to the bottom, making it easy to separate everything and bonus, nothing gets stained!

Fall, Fruits, Gluten-Free, Salads, Sides, Vegan, Vegetables, Winter

Braised White Beans & Leeks

Braised White Beans & Leeks / Good Things Grow

This post is a bit overdue, but I’d like to think of it as a kind (and tasty) reminder to those of you who have yet to purchase The Sprouted Kitchen cookbook. Sara and Hugh, curators of The Sprouted Kitchen blog, are of no doubt familiar to you. I started reading their blog soon after they started and it has since remained a favorite. Sara’s approach to cooking is similar to mine, in that seasonal whole foods are pushed to the forefront and that keeping things simple and beautiful is all it takes to get people in the kitchen cooking and great food on the table.

I have so many recipes marked to try and a handful of ones I’ve already made; and not one has disappointed me yet. I decided to share this recipe from their book, not just because the thought of creamy braised beans and leeks sounded perfect for the gray and rainy weekend we had, and definitely not because I thought it was going to be easy to photograph (beans are tough!), but because of the story that came with the recipe. Sara’s inspiration comes from Italy, where the lady she worked for had a simple recipe for a pot of beans and leeks that everyone asked for. When the lady was asked what was in the famous dish her response was “it’s just leeks and beans!” This last part, that’s what had me hooked. It reminded me so much of my grandma and something I think I inherited as well.

Beans & Leeks / Good Things Grow

Leeks / Good Things Grow

This is what I love so much about this book. It’s not just a cookbook, it’s so much more. Sara has made a point to invite the reader in, much in the style of her blog. She makes you feel welcomed, whether you’re a foodie or just someone who loves to eat. Her recipes are simple enough for everyday, but she manages to keep it all so flavorful that you wouldn’t even think twice to serve it to guests. All of that, accompanied by her incredibly talented husband who photographed the entire book, makes this a must on my kitchen bookshelf and I can see myself reaching for it for many years to come. And has me waiting for another, just sayin’ Sara : )

Braised White Beans & Leeks / Good Things Grow

Braised White Beans & Leeks / serves 6-8
Adapted from The Sprouted Kitchen: A Tastier Take on Whole Foods
I’ve written the recipe as in the book placing the changes I made for what I had on hand in parenthesis. This is just as good heated up and served for several days afterward, which I love.

1 pound dried white runner beans or cannellini beans, rinsed and picked over (I used navy beans)
3 large leeks
1 tablespoon extra-virgin olive oil
2 celery stalks, diced
4 cloves garlic, coarsely chopped
2 tablespoons fresh thyme leaves
2 teaspoons herbs de Provence (made my own mix of about 1/2 teaspoon each rosemary, fennel, savory, marjoram, basil, and thyme)
1/2 to 1 teaspoon red pepper flakes
sea salt and freshly ground black pepper
4 cups low-sodium vegetable broth
1 cup shredded mozzarella (had to exclude this at the last minuted because I thought I had mozzarella but didn’t. I added a bit more Parmesan to make up for it)
1/2 cup freshly grated Parmesan cheese

Soak the beans, uncovered, in a large bowl of cold water for at least 4 hours, or up to overnight. Drain and set aside.

Arrange a rack in the lower third of your oven and preheat to 225F.

Trim the leeks discarding the tough green tops, halve vertically, and rinse in cold water, making sure to clean out any dirt trapped between the layers. Slice into thin half circles. In a Dutch oven or ovenproof casserole over medium heat, warm the olive oil. Add the celery, garlic, and leeks and cook until the vegetables are softened, 3-5 minutes.

Add the beans, thyme, herbs de Provence, red pepper flakes to taste, 3/4 teaspoon salt, and a generous amount of black pepper. Stir in the vegetables broth and 1/2 cup water and bring the mixture back up to a gentle boil. Cover the pot with an ovenproof lid or cover tightly with foil. Place in the oven and cook, checking occasionally to make sure the pot is never dry, until the beans are soft throughout but not falling apart, 3 to 3 1/2 hours. If the pot seems dry, add water in 1/2 cup increments and stir once or twice. Taste and adjust the salt and pepper if necessary.

Remove the pot from the oven and turn the temperature to 500F. Sprinkle the mozzarella and Parmesan on top of the bean mixture and put the pot back in the oven, leaving the lid off. Cook until the cheese is completely melted and brown in spots, 8-10 minutes. Serve hot.

Gluten-Free, Proteins, Sides, Soups + Stews, Vegetables

Fava Bean and Brown Rice Salad

 Last week’s heat really threw my appetite for a loop. It went from being in the upper 50′s to the lowers 90′s in a matter of a couple of days. I was still eating hot tomato soup, while the rest of the country seemed to be going through a heat wave. But I loved every minute of it and will continue to enjoy the next three months of it, because that’s all we’ll get around here until the crisp fall days arrive and I’m back in my sweaters and eating warm comfort foods.

I picked up some fresh fava beans at the market and couldn’t wait to grill them up for dinner that night. I think grilling might be my new favorite way to eat them. I was lucky to find some frozen brown rice in my freezer too, which kept me from having to turn on my oven.  After tossing a few ideas in my head on what kind of salad I wanted to make and rummaging through my refrigerator, this salad came out and I really enjoyed it.

On a side note, I totally forgot to share with you our wedding invites! We both really loved how they turned out; it was such a labor of love. I’m so excited, our wedding is less than 3 weeks away! Which also means I might be posting a little less often. Now back to the salad.

Fava Bean and Brown Rice Salad / serves 2 as a meal, 4 as a side dish

I love the creaminess that comes from the fava’s, and mixed with just the right amount of celery and sweetness from the cranberries, making this a really unique flavor combination. I served it over lettuce leaves that day because it was so hot and nothing but crunchy, cool lettuce sounded better. If you don’t already have cooked brown rice just cook some up, put the salad together and let it cool or chill for a bit before eating.

for the fava beans
1/2 pound fresh fava beans still in their pods
1 tablespoon olive oil
a couple pinches of salt

for the rice
1 1/2 cups cooked brown rice
2 stalks green onion, thinly sliced
1 stalk celery, thinly sliced
3 tablespoon fresh parsley
2 tablespoons chopped walnuts
2 tablespoons chopped dried cranberries

2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 1/2 teaspoons ground cumin

Toss the fava beans, olive oil, and salt in a large bowl. Place the fava beans on the grill a single layer over medium-high heat. Grill for about 5 minutes on one side, or until it begins to blister, then flip over and cook for another 3-4 minutes. Once off the grill, let the beans sit in their pods until you can handle them easily, then remove the outer skin. You want them to be cooked so they are soft and creamy, not hard or undercooked.

In a large bowl, toss the brown rice, green onion, celery, parsley, walnuts, cranberries, and grilled fava beans. In another bowl, whisk together the olive oil, lemon juice, soy sauce, and cumin. Pour over the rice mixture and toss to combine. Season with salt and pepper.

Spoon about a 1/4 cup rice mixture onto a single lettuce leaf and repeat with remaining lettuce. Alternatively, eat alone as a side dish or over chopped lettuce as a salad.

Fruits, Gluten-Free, Grains, Salads, Summer, Vegan, Vegetables