A Not-So-Simple Salad

Remember that time I told you a food and beauty post would be coming soon? I lied. It was my every intention, but life got in the way and honestly, I just haven’t felt like this blog has been a true representation of me lately. If anything, it’s a representation my life only on the weekends and these days, it’s a representation of what I wish my life was like if I had the extra time in the morning to do my hair and makeup or if I had the energy to cook all the time - and cook healthy. A simple Seamless decision of Indian, Greek or Japanese, annoyed that the gym is packed because they lowered the price to $19.95 and stooping to an all-time low with the purchase of Uggs is what my life is all about lately. 

Take this salad for example - it would be a lie if I told you that it’s so simple to make because whipping up a salad is easier said than done. What’s simple is to go out to eat or order takeout…better yet throw something in the microwave. But I think we can all agree that whipping up a salad for dinner is the healthiest option. It’s worth the time it takes to go food shopping, worth the 15 minutes to prepare and worth the time doing dishes. So, I’m really going to try to put my money where my mouth is and stop lying to you and together, we’re all gonna be healthy, we’re all gonna be happy and we’re all gonna be proud of the life we’re living. Kk?

For the roasted sweet potatoes and Brussels sprouts:

• 2 sweet potatoes
• 1 cup brussels sprouts, trimmed, leaves separated
• Olive oil
• Salt & fresh pepper

For the tahini:

• 2 garlic cloves
• 1 tsp coarse salt
• 1/2 cup tahini paste
• 1 tbsp lemon juice
• 2-3 tbsp warm water
• 2 tsp chopped parsley

For the lemon dressing:

• 1/4 cup lemon juice
• 1 tsp salt
• 1/2 tsp fresh pepper
• 2/3 cup olive oil

For the bowls:

• 1 bundle chopped kale, stems removed
• 1 15oz can chickpeas, drained
• 1/2 cup crumbled feta cheese
• Sesame seeds
• Salt & fresh pepper

Step 1: Preheat oven to 400˚F. Prepare one baking sheet with foil and spray with non-stick cooking oil. Peel the potatoes and cut into small cubes. Toss in a bowl with enough olive oil to cover and season with salt and pepper. Lay the cubes out on the baking sheet in one layer and bake for 15-20  minutes. On another baking sheet, lay out the brussels sprouts after brushing with a little oil and seasoned for 10-12 minutes. 

Step 2: In a pestle & mortar, crush the garlic and coarse salt until it looks like a paste. Add tahini and lemon and mix until combined. Add water, parsley and mix again. If the tahini is too thick, add another tablespoon of water until you’ve achieved desired consistency.

Step 3: Whisk lemon juice, olive oil, salt and pepper together then pour over chickpeas and toss in a small bowl and set aside. 

Step 4: In a large bowl, toss & massage the kale with desired amount of tahini dressing. 

Step 5: Top with the roasted potatoes, brussels sprouts, chickpeas, and crumbled feta.Garnish with sesame seeds and season with salt and fresh pepper.

Sesame-Ginger, Cucumber, Shitake Soba Noodles with Crispy Kale

I have a secret, which will no longer be a secret in about a second. I’ve been to the gym twice this year (ugh). Life is crazy busy. I’m trying to put everything I have into my job while putting the same amount of passion and energy into my marriage. I’m also trying to stay positive and just keep my eye on the prize during the week, which is my Saturday and Sunday! I live for these two beautiful days and I usually devote this time to my blog.

This weekend, I told my husband that I wanted to cook him a delicious dinner a.ka. I wanted to try out a new recipe for the blog :) I didn’t fool him, but he did say this was my best dish yet! This recipe is super healthy, there’s usually leftovers meaning you can bring for lunch the next day to save money and it makes you feel better when you haven’t been to the gym in forever :(

Serves 2-4

• 2 bunches of buckwheat soba noodles
• 1 large cucumber
• 4 cups shitake mushrooms, thinly sliced
• 2 tbslp butter
• 4 tblsp tamari
• White sesame seeds for garnish

For the sauce:

• 1/3 cup tahini
• 2 tblsp rice vinegar
• 1 tbslp grated fresh ginger
• 1 tbslp miso
• 2 teaspoons tamari
• 1 teaspoon sesame oil
• Pinch red pepper flakes
• 1/3 cup water

For the kale:

• 1 bunch kale, dried thoroughly and torn into pieces 
• Sesame oil
• Pinch of sea salt

Bring a large pot of salted water to a boil and cook the soba noodles according to package directions. Drain and rinse under cold water.

Slice the cucumber into regular julienne strips. Toss the seedy inside pieces then slice the remainder into 3-inch long strips.

In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, tamari, sesame oil and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.

In a large non-stick sauté pan, heat butter with 4 tablespoons tamari and add mushrooms. Give a quick stir to coat and then cook on high heat for 6 minutes (try not to stir after the initial mix).

Give them another stir and cook an additional two minutes until they are a little crispy and caramelized. 

For the kale, preheat your oven to 350.

Toss very dry kale with about a tablespoon of sesame oil and a few pinches of sea salt.

Bake for about 15 minutes until kale is crisp and its edges are just beginning to char.

Toss the soba noodles in the sauce then add in the cucumber strips and mushrooms. Top with your crispy kale and some sesame seeds. Serve immediately.

#nomnom

Tuscan Kale Caesar Salad

I discovered a new type of kale this week - Lacinato kale, also known as Tuscan kale or dinosaur kale. I much prefer this type for salad. What salad? A Caesar salad with homemade dressing, croutons and pomegranate seeds! 

Serves 2

• 1/2 bunch Tuscan kale 
• 1/4 cup pomegranate seeds

Croutons:

• 1/8 cup olive oil
• 2 cloves roasted garlic
• 1/2 tablespoon fresh lemon juice
• 1/2 medium size loaf French or Italian bread, stale and torn or sliced into bite-sized pieces 
• 1/8 teaspoon salt

Dressing:

• 1 small clove garlic
• 1/8 teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon reduced-fat mayonnaise
• 1 teaspoon Dijo mustard
• 3/4 teaspoon anchovy paste, or to taste 
• 1/4 teaspoon freshly ground pepper
• 4 teaspoons extra-virgin olive oil
• 2 tablespoons grated Asiago cheese

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons and place in a large bowl.

On to the dressing - place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, anchovy paste and pepper; whisk to combine. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine. Cover and place in refrigerator for about 30 minutes. 

While the dressing is chilling, prepare the croutons - preheat the oven to 400F. Combine the olive oil, roasted garlic, and lemon juice in a large bowl. With a spoon, mash the mixture until creamy. Add the torn bread and toss to coat each piece with the oil mixture. Spread onto a rimmed baking sheet, sprinkle with salt and bake for 8-10 minutes until golden brown. Toss the croutons twice during the baking process. Remove from the oven and cool the croutons on the baking sheet.

Add dressing, croutons and pomegranate seeds to bowl of kale and toss. Voila! 

Brussels Sprout and Kale Salad

I wasn’t always such a healthy eater. In college, I lived on burgers and fries. When moving to New York City, I continued my junk food habits. It all changed when I got a job at one of the world’s most famous Japanese restaurants as a hostess. The other girls would chomp away on nuts and A string cheese, while I sat on the loading dock during my break with my hands in a bag of Cheetos sipping a can of Pepsi. A customer saw me and said I shouldn’t sit so close to the restaurant if I’m going to consume such processed foods. This stranger completely embarrassed me and the next day, I was buying almonds at the deli.

I never thought I would prefer the greens over the croutons in a salad. I buy kale chips now instead of sour cream and onion chips and I drink a green juice every morning. To this day, people who knew me growing up are shocked when they hear how my diet has changed. I guess I can thank that judgey Tribeca man.

This recipe combines two of my favorite greens – Brussels sprouts and kale. If you wanna look fancy in front of your friends, make this salad!

Serves 2 to 4

• ¼ cup almond slices
• 4 ounces Brussels sprouts
• 1 small bunch of kale
• ½ Granny Smith apple, sliced
• ½ red onion, sliced
• ¼ cup pomegranate seeds
• 3 tablespoons olive oil
• 1 ½ tablespoons champagne vinegar
• ¼ teaspoon Dijon mustard
• Grated Pecorino Romano to garnish

In a small skillet, toast almonds over low heat for about five minutes.

Wash Brussels sprouts and halve. Wash kale and remove from stem. Throw both in a food processor to make a slaw.

To make the vinaigrette, combine olive oil, vinegar and Dijon mustard in a small bowl, whisking together until lightly emulsified.

Toss slaw, apple and onion slices, pomegranate seeds and almonds in a large bowl with vinaigrette. Garnish with a little grated Pecorino.

Take a picture for Instagram, Facebook and Twitter and you’re done!