Broccolini with Roasted Kumquats, Parsley, Pecorino, and Balsamic

IMG_0199
This is an easy, quick dish with beautiful colors that is perfect for lunch, or as a dinner side dish. The kumquats get sweet and slightly caramelized and pair well with the salty, crispy broccolini and bread. The balsamic is important. The thick, syrupy balsamic makes such a big difference and I use it from everything from salads to ice creams.

Broccolini with Roasted Kumquats, Parsley, Pecorino, and Balsamic  

Prep: 5 min      Cook: 30 min        Serves: 2

1 bunch broccolini
4 kumquats, sliced thin
Palmful curly parsley, chopped
Pecorino cheese, grated
Butter & olive oil
Salt & pepper
Balsamic (thick and syrupy is best)
Crusty bread

1. Heat a skillet over medium-high heat. Add a tablespoon of butter and a drizzle of olive oil, then add the broccolini. Season with some salt and pepper, cover and cook for about 6 minutes or so, until slightly browned and crisped.
2. Add the kumquats and place the crusty bread in the skillet to brown on each side.
3. Cook until bread, kumquats and broccolini are nicely crisped, finish seasoning with salt and pepper. Serve with a drizzle of balsamic and the curly parsley.
IMG_0196

 

Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

P1160010 P1160026.RW2-001

These pancakes are inspired by my brother who makes incredible sweet potato pancakes, and my mom, who taught me to roast a bunch of sweet potatoes at a time and use them throughout the week. The rosemary, sausage, kale, pomegranates and maple syrup add the Ohmigod this is good! factor and make these a perfect seasonal treat. The pancakes are pretty fluffy and thick, which you can change by adding more liquid, but I like to make little cakes and then keep them warm in the oven until we’re ready to eat. We ate these pancakes and then went out and chopped down our Christmas tree which seemed just about perfect after such a nice breakfast.

Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

Prep: 15 min      Cook: 30 min        Serves: 2-4

Pancakes
1 1/4 cup white whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger powder
1 cup milk
1 tablespoon coconut oil-melted, plus extra for cooking the pancakes
1 tsp vanilla
2 eggs
1-2 cooked + mashed sweet potatoes

1. Mix the flour, baking powder, salt, cinnamon and ginger in a large bowl.
2. In a separate bowl, mix the milk, coconut oil, sweet potatoes and eggs.
3. Combine the wet and dry ingredients until just incorporated. The batter will be thick, if you want thinner pancakes, add another few tablespoons of milk.
4. Add 1/2 tablespoon of coconut oil to a skillet and heat over medium. Spoon small circles of batter into the pan and watch for bubbles to appear on top before flipping. Repeat with the remaining batter.

Rosemary, Sausage + Kale
1 small branch fresh rosemary
1/2 lb loose sausage-I used pastured pork “Grandpa’s Sausage” from a local farm
5 kale leaves, stems removed + chopped
1 tsp olive oil
Lemon juice
Sea salt

1. Make the toppings before cooking the pancakes, and keep them in a warm oven.
2. Place the olive oil in a small skillet, heat to medium, then add the chopped kale. Season the kale with a squeeze of lemon juice and a sprinkle of sea salt.
3. Cook the kale until wilted, about 4 minutes, then add the rosemary and sausage. Cook the mix in the skillet until the sausage is slightly browned, you may need to turn up the heat slightly. Place the skillet in the oven to keep warm while you cook the pancakes.

Serve the pancakes with the rosemary, sausage, kale mix, fresh pomegranates, and maple syrup.

 

Smoked Chicken Salad with Maple-Cranberry Sauce

IMG_3025 IMG_3035

Our friends visited from Berkeley this past weekend and helped us harvest some roosters on the ranch. We were a bit overrun after so many hatched this spring, and they tend to relentlessly harass our hens. So our hens are happier, and we put three roosters right into our new smoker for about eight hours or so seasoned with salt and pepper. They came out tender and rich so we put them in sandwiches and ate them at the top of the Sierra Buttes, followed by a dip in the Sierra Valley hot springs. It was a perfect weekend.
I made this rooster salad with more of the smoked meat, and a rooster soup is currently in process in the kitchen. The salad is loaded with fresh parsley from the garden and is very light and fresh tasting, which balances out the rich smokiness of the rooster. I love fresh cranberries this time of year, and prefer cranberry sauce over dried cranberries anytime, and this sauce is quick and easy to make.

Smoked Chicken Salad with Maple-Cranberry Sauce
Meat from about 1/2 of a whole smoked chicken
4 celery sticks, halved long ways and diced
1/2 red bell pepper, diced
1 small apple, diced
1/4 cup sliced almonds
2 tbsp organic mayo or vegenaise
2 tbsp whole milk yogurt
1 tbsp olive oil
1 cup parsley, chopped, plus extra for garnish
1 tsp sea salt
1/2 tsp fresh ground pepper
1 tsp turmeric
1/2 meyer lemon, juice + zest

Mix the chicken, celery, bell pepper, apple and almonds together in a large bowl.  Zest the entire meyer lemon, saving half for the maple-cranberry sauce, and add the other half to the salad mix. Add half of the meyer lemon juice to the mix as well.
Add the mayo/vegenaise (make sure organic/non-gmo or make your own), yogurt and olive oil. Stir, then add the parsley, salt, pepper and turmeric.
Season with sea salt and pepper to taste, then serve with extra parsley on top, an extra sprinkle of turmeric, and drizzle of olive oil.

Maple-Cranberry Sauce
2 cups fresh or frozen cranberries
1/2 meyer lemon juice + zest
4 tbsp maple syrup

Add the cranberries, lemon juice + zest, and maple syrup to a saucepan over medium-high heat. Heat until the cranberries split, about 5-8 minutes, then turn the heat down to low. Cover and allow to cook, stirring every so often, for about 15 minutes. Taste for sweetness, adding more maple syrup depending on your preference.

Serving:
Serve the smoked chicken salad with the maple-cranberry sauce and toasted sprouted wheat bread drizzled in olive oil and sea salt.

IMG_3043

Chocolate Sweet Potato Cake + Cherry Chocolate Glaze

IMG_2697

IMG_2686 IMG_2706This is a simple, throw together at the last minute cake. I’ve made it with melted chocolate as well, just depends on what I have on hand. The glaze is slightly salty, and pairs well with the sweet cherries and rich chocolate glaze. I like serving this warm, just out of the oven, but I’ve done research on how it tastes cold the next day and it is also fabulous.

Chocolate Sweet Potato Cake + Cherry Chocolate Glaze
2 small japanese sweet potatoes
1 cup coconut palm sugar
1/4 cup unsweetened cacao
1/8 tsp salt
4 eggs
1/2 tsp baking soda
1/2 cup sprouted whole wheat flour

Oven 350. Using a food processor, or hand mixer, blend the potatoes, sugar, cacao, salt, eggs and baking soda until well incorporated (I leave my potatoes just a little bit chunky though). Add the flour and stir until just mixed. Bake in a small buttered or parchment paper lined cake pan for 35-40 minutes.

Cherry Chocolate Glaze
1 handful cherries, pitted & halved
1 tbsp butter, melted
1 tbsp unsweetened cacao
1 tsp fresh ground espresso
1/8 tsp sea salt
1/4 cup (+ or -) powdered sugarIMG_2692

Whisk the butter, cacao, espresso, sea salt and powdered sugar. Add more or less powdered sugar depending on your desired frosting consistency. If you let the cake cool, double this recipe and spread it all over the cake. Garnish with the fresh cherries and sprinkling of powdered sugar.

Pineapple Mint Coconut Smoothie with Dates + Nutmeg

P1140233

P1140225

During the summer we’re either drinking this or the Raw Cacao Smoothie. I first had something like this with coconut ice cream, and have made that at home, but the bananas and dates are a fine stand in, better even I think. If you freeze ripe bananas, those are great to add in addition to plenty of ice. This drink is mightily refreshing and spirit lifting and I think we probably make it 3-7 times a week its so darn good and easy.

Pineapple Mint Coconut Smoothie with Dates + Nutmeg
1/2 pineapple, peeled and cut into large chunks
1 banana
1 small handful of mint
1/2 can full fat coconut milk
1/2 can coconut juice
2 dates
3-4 big handfuls of ice cubes
nutmeg

Blend all of the ingredients together except the dates, nutmeg and a few mint leaves. Add the dates, and just blend so the dates are still a bit chunky. Pour into a nice cup, spoon a little coconut milk on top, sprinkle with nutmeg and add a few mint leaves.

 

Roasted Purple Cauliflower, Rainbow Carrots and Ground Pastured Pork with Rosemary + Basil

P1140251

P1140254

Hooray for purple cauliflower and rainbow carrots from the Great Basin Community Co-op (this whole meal came from our lovely co-op). I eat these two things all the time in white and orange, and I far prefer the trippy royal color palate that summer brings. Be patient with this dish, roast it on high heat to get everything to caramelize and form that sweet crisp crust. The fresh herbs are essential, and I love my cast iron pizza pan. I cook everything on it and use it as my serving tray. We ate the veggies and pork wrapped up in the leaves of butter leaf lettuce with fresh avocado and basil layered on top.

Roasted Purple Cauliflower, Rainbow Carrots and Ground Pastured Pork
with Rosemary + Basil 

1/2 large purple cauliflower, chopped
1 small bunch baby rainbow carrots, halved with short stems left on
2 cloves garlic, minced
2 sprigs of fresh rosemary, stem removed, chopped
1 small handful fresh basil leaves, chopped
1 lb ground pastured pork
1 avocado
1/2 lemon- juice
2 tbsp or so butter
sea salt & pepper
1 small handful cherry tomatoes
6 big butter leaf lettuce leaves

Method:

Heat the oven to 450 and place the cast iron in the oven while it heats.

In the meantime, melt the butter in a skillet-until is smells slightly nutty, and then turn off the heat (you will use this skillet again later).

Take the roasting pan out of the oven and spread the carrots and cauliflower across the pan, pour the butter and squeeze the lemon juice over the vegetables. Toss with salt & pepper and place back in the oven. Roast for about 35-45 minutes, stirring twice or so.

Add the garlic and rosemary to the roasting pan, stir and place back in the oven.
Turn up or down the heat depending on the appearance of the veggies, they should start to be crisped and browned but still vibrant.

Heat the skillet you melted the butter in to medium high. Add the cherry tomatoes and a sprinkle of salt. Cover and cook for a few minutes, and then add the ground pork. Break apart the pork and cook for 5-7 minutes.

Add the pork and tomatoes to the roasting pan and place back in the oven. Roast for another 10 or so minutes. When everything looks a bit crisped, remove from the oven.

Finish the dish with the fresh, chopped basil, avocado, a sprinkle of salt and squeeze of lemon. Serve with large, un-chopped lettuce leaves.