weekend moments.

24 September 2013

"We need the tonic of wildness & can never have enough nature."

- Henry David Thoreau

The sun rose over the Atlantic in a late September air that was astonishingly cold. The water gracefully welcomed us to its shores, & bundled in layers, I spent the morning sitting in the sand with my little family, sipping warm coffee,& reveling in such happy moments.

happy eatings & cheers!

apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing. {grain-free & vegetarian}

14 September 2013

This beautiful salad is inspired by a side dish from our friends, Dustin & Natasha's, wedding. Their wedding was catered by a local (to them) BBQ called Spring Creek. The slaw was a simple BBQ style with crunchy sweet apples in it & I instantly adored the cabbage-apple combination. Here, I omitted carrots (which would be fantastic too), made the shreds & matchsticks bigger, added hearty Tuscan kale, some scallions, & early autumn apples. I elevated the usual sweet slaw dressing to a creamy, bright lemon dressing that compliments the sometimes dull flavor of raw cabbage. This very simple salad really exemplifies the teetering of the seasons, & would be perfect next to a decadent cheese burger or even a cozy, chilly evening meatloaf.

apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing.

serves 4 as a side dish

for the slaw:

6 cups of green cabbage, shredded
1 heaping cup of lacinato kale (or any variety of kale that you prefer), shredded
1 medium sized apple, cored & cut into match sticks (I used a Paula Red apple)
1 scallion (green & white parts), cut on a bias
1/2 cup parsley, finely chopped

1. Add all of the ingredients into a large bowl & mix the dressing in thoroughly with your hands. Just roll up your sleeves & get your hands dirty--It is the best way to really cover everything with the dressing!

for the dressing:

1/4 cup of your favorite mayonnaise (I always use Vegenaise just because I love it's clean taste)
2 TBL extra-virgin olive oil
1 clove of garlic, grated
zest & juice of half of a lemon
sea salt & cracked pepper to taste (but don't be too shy because the heartiness of the greens will need to be well seasoned)

1. Whisk all of the ingredients in a bowl, until combined.

happy eatings & cheers!

spiced banana almond meal pancakes. with broiled cinnamon apples. {grain-free & vegetarian}

9 September 2013

For those of you who follow we eat. happy., you know that I am a really into pancakes. Only homemade pancakes though, they are never as good at a restaurant. There is just something about the smell of pancakes filling the kitchen on a quiet morning, drinking a dark cup of coffee, & lazing about in your pajamas. There is also a process, if you will, to making pancakes. You always ruin the first cake because the pan is not quite hot enough, the kitchen tends to look like a disaster hit it when you are done, & then there is the last lonely pancake that you have to eat, leaving you feeling completely over indulged. But these are things make a pancake morning what it is...special.

Pancakes can also be a perfect vehicle for seasonal fruits, spices, & toppings. Today, was all about autumn. In Maine, it is brisk, sunny, breezy, clear, & just so perfect. Our first apples are out at the markets, so it was my immediate choice for breakfast. Check out some of my past pancake recipes for some other ideas: vanilla buttermilk pancakes, blueberry pancakes, spiced apple pancakes, & almond coconut pancakes with berry syrup.

spiced banana almond meal pancakes.

Adapted from Roost

makes 8-10 medium-sized pancakes

1 cup almond flour
1/4 tsp coarse sea salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 of a whole nutmeg. grated
1 large overripe banana
2 free range eggs
olive oil spray
butter, honey, &/or Maine maple syrup for topping

1. In a food processor, add the dry ingredients & blitz for about 30 seconds. Add the banana & eggs & blitz for another 30 seconds. 
2. Heat a non-stick griddle pan or skillet & spray with olive oil. Pour batter into 4-inch rounds (I used a 1/4 cup measuring cup). Cook and flip until each side is done. 
3. Remove from pan & spread with butter (or coconut oil). Drizzle with honey or Maine maple syrup.

broiled cinnamon apples.

1 medium sized apple, peeled, cored, & sliced

1/4 cup + 1TBL water

2 TBL honey

1/4 tsp cinnamon

1. In a cast iron pan over medium heat, stir apples, 1/4 cup water, honey, & cinnamon together. Let it cook over medium heat until the liquid is almost evaporated. 
2. Meanwhile, preheat your broiler. Add the TBL of water to pan & move your cast iron onto the top rack of the oven. Broil for about 8 minutes, until the apples are tender (but still have texture). Serve next to, or on top of the pancakes.

happy eatings & cheers!

maple- mustard salmon. {grain-free & dairy free}

14 November 2011

I have been making this salmon for years. Everybody loves it & there are never any leftovers. It is so easy & rich. It is a great standby recipe, especially for those chilly evenings. 

maple mustard salmon.

serves 4

1 lb wild salmon fillet

Juice from 1/2 of a lemon

Sea salt and cracked pepper to taste 

3TBL of olive oil 

2 TBL pure maple syrup 

2 tsp Dijon mustard

1. Preheat the oven to 425 degrees and lightly oil a lined baking sheet.
2. Clean the salmon, pat dry, and place at the center of the pan. Squeeze the lemon over the fillet (discard any lemon seeds) and season.
3. In a separate bowl, combine olive oil, maple syrup, and mustard. Pour evenly over the salmon.
4. Place on the top rack of the oven and bake for 17-20 minutes*.Let the fish rest for about 5 minutes before serving.

*I cook the salmon until the center is almost done because once the salmon comes out of the oven it continues to cook, and therefore does not get dry.

happy eatings and cheers!