My sister-in-law recently gave me the most amazing new cookbook. The Forest Feast by Erin Gleeson is not only filled with delicious and inspiring vegetarian recipes, but it is so charming, rustic and beautiful that reading it reminds me of walking through Anthropologie, my happy place. Honestly, I feel like if Anthropologie were to open a restaraunt, Erin Gleeson would be the head chef. I have already tried several of the recipes and each one has been delicious, unique, simple and easy. You can find more of her recipes on her blog: theforestfeast.com
Caesar Salad, with its creamy and parmesany dressing, has always been one of my favorites, but one that I have never ventured to make. I don’t see much health benefit in a salad that consists of lettuce, croutons and cheese with a dressing of raw egg and anchovies… I was so excited to see the yogurt based Caesar dressing in the Forest Feast made simply with other ingredients that I always use like mustard and lemon. I also love the idea of using kale (my favorite green) as a base, because though sometimes raw kale can be a bit bitter, the creamy dressing here is a nice complement for it.
The salad was a big hit at my house. I made a few changes to the original recipe, like adding a little more of my homemade yogurt than the amount of greek yogurt thats called for, I also omitted the “polenta croutons.” Although I don’t often serve dairy salads, this is one I will definitely make again.
Kale Caesar Salad
3/4 cup olive oil
2 garlic cloves
3/4 cup homemade yogurt (original recipe calls for 1/4 cup plain Greek if not following SCD)
1 tablespoon lemon juice
2 tablespoon dijon mustard
1 bunch of kale
1/2 cup freshly grated parmesan cheese
1/4 cup pine nuts
optional: handful of croutons
Mix all dressing ingredients in blender.
Wash kale well and cut into small pieces.
Add cheese, pine nuts and about 6 tablespoons of Caesar Dressing. Toss and enjoy!
After a few months away from the computer, and a few weeks away from the kitchen, I was planning a big re-entry into cooking with some fancy (but still easy of course) recipes from several of the most amazing and beautiful new cookbooks I acquired over my extended winter break.
I was so excited to get back into my kitchen and try something new to really impress my crowd. As luck would have it though, the weather outside yesterday was literally -6 (fahrenheit), or as the locals here say, -21 (it’s been 6 years and I am still adjusting to celsius!), so I decided to pass on a grocery store outing, and put those fancy new recipes on hold for a few days… Instead, I was able to work with what we had at home, and make my family’s favorite, and fortunately my easiest recipe that I have been making for years.
Adapted from an SCD recipe I found on-line years ago called John’s pizza (maybe that is why my husband loves it so much) this grain-free, almond flour crust pizza is perfect for a thin-crust lover who can’t live without pizza, but wants to say goodbye to carbs.
(Adapted from John’s Pizza)
1 cup almond flour
1/4 teaspoon salt
1/2 teaspoon olive oil
optional: dried basil/oregano
Mix all ingredients in bowl.
Spread over parchment paper lined pizza pan or any baking sheet. The spreading can be tricky because the dough is sticky, For me, using the back of a spoon gently works best. Turn on oven to 350 and place pizza pan inside. The crust will typically be ready by the time the oven is pre-heated (10-12 minutes) when slightly brown around the edges. Add toppings and place back in the oven for about another 20 minutes until desired browning.
yield: 12 inch pizza