ARUGULA BREAKFAST SALAD WITH TOASTED PISTACHIO, RADISH & SOFT EGGS

Happy New Year! I’ve been spending my mornings trying to reboot from what is always a busy, food-and-drink-filled holiday season.  This recipe is one I eat most mornings, when I’m busy and in need quick & clean sustenance.  It is technically a salad, but I find it to be more of a quick assemblage of ingredients I already have on hand.  No matter how simple, it never fails to be exactly one I need - no more and no less - for mornings when you need something lasting, but have little brain space for meal-making. 

Arugula Breakfast Salad with Toasted Pistachio, Radish & Soft Eggs (serves 2) Gluten-free, DAIRY-FREE

This recipe gives you the foundation for pretty much any breakfast salad.  Feel free to use whatever green you have on hand - kale, tiny gem lettuces, rainbow chard, spinach, etc.  For the toppings, I always include an egg or two, something with crunch (I like a fresh crunch - radish, cucumber , fresh herbs - and a nut or seed) and whatever else you have on hand.  This is the perfect way to use leftover grains or veggies that aren’t enough for a whole meal, but need to be used somehow.  If you don’t stray from dairy, a shaved parmesan or pecorino would be amazing on this and as always, avocado makes everything better. 

• 2-4 large eggs
• 3 large handfuls wild arugula 
• 2-3 radishes or 1 small watermelon radish, sliced in matchsticks
• 1 small handful toasted pistachios, roughly chopped
• Leftover quinoa or any other grain, about 1/3 cup or a couple spoonfuls
• 1 small lemon
• Extra virgin olive oil, to taste
• Flaky sea salt, to taste
• Freshly ground pepper

Fill a saucepan with water (enough to cover a couple eggs) and bring to a boil.  Reduce heat slightly and slowly submerge eggs, one at a time.  (*I use 1-2 eggs per serving, depending on how hungry I am).  Cook at a roiling boil for exactly 6 1/2 minutes (less, if you like a softer egg, and more, if you like it harder).  In the meantime, prepare an ice bath.

In a medium serving bowl, add arugula, radishes, toasted pistachios and leftover quinoa (or whatever else you have on hand).  Squeeze the juice of about one lemon over top and a drizzle of olive oil.  Toss everything together until well combined.  Season with flaky sea salt and freshly ground pepper.

Once eggs are done cooking, add to ice bath for a couple minutes.  Then, shell the eggs and halve them overtop the salad.  Divide into bowls and serve immediately.

CAULIFLOWER LENTIL GRAIN SALAD WITH PUMPKINSEED PESTO & PICKLED RADISHES (Gluten-free)

It’s been a busy and chaotic year so far.  I can’t believe it’s already July and that Summer is almost halfway over.  It really feels like I’ve blinked and missed it all.  So many exceptions to this year have caused an unusual lifestyle for me -  I have three sisters all engaged, all getting married this year…within 6 months of each other.  Naturally, they all live in LA (where I’m from), and I’m in all the wedding parties.  Anyone who has been part of one knows the…commitment they require on an emotional / physical / financial level.  So, I’ve been traveling a lot, to say the very least.  July is the first month I will not travel to LA since March.  

This 2016 lifestyle of mine has led me to understand certain things about my myself.  I could never be the kind of person who travels all the time and is never home (no matter how many amazing things I could see).  I am incredibly introverted (more than I thought I was) and require a substantial amount  of alone time.  Especially these days, there’s nothing I want more than to have no plans, to wake up early, to cook my meals leisurely and off the cuff.  With all the socializing and traveling, I’m craving aloneness and in a similar realm - slowness, which I can say I almost never want. I’ve always been the high-energy/high-intensity type who only has one speed.  But this shakeup of my schedule and lack of control (my usual nemesis), is causing me to turn the dial down a bit.

This salad came out of one of those moments.  A Saturday with no plans, a ton of vegetables and an appetite.  I spent my time, slowing down - leisurely making pesto, slicing radishes, etc.  These are the moments when cooking feels like everything to me. Those slow weekends when I’m alone in my kitchen - it’s what my soul requires.  So, maybe this salad seems like a lot of steps: pickling, processing, cooking, chopping, but for me - the longer it takes, the better.  It’s a weekend recipe - meant to be prepared with no timeliness at all and savoring each and every step.  It’s an ode to cooking - not just because it feeds you (and often tastes good) - but that there’s something else happening. I believe, something magical.

CAULIFLOWER LENTIL GRAIN SALAD WITH PUMPKINSEED PESTO & PICKLED RADISHES (gluten-free, vegetarian)

• 1 cup quinoa, dried
• 1/2 cup french lentils, dried
• 1 lb. cauliflower, roughly chopped
• 1 medium zucchini, grated
• 1 cup chopped medjool dates
• 3 purple scallions, sliced
• 3 large handfuls of baby arugula
• 1-2 lemons, juice
• Sea salt to taste
• Freshly ground pepper

PUMPKINSEED ARUGULA PESTO

• 1/3 cup pumpkin seeds
• 2 garlic cloves, roughly chopped
• 1 lemon, juice & zest
• 1/4 cup freshly grated parmigiano reggiano
• 1/2 teaspoon sea salt
• Freshly ground pepper, to taste
• 1 cup baby arugula, packed
• 1/4-1/3 cup extra virgin olive oil

QUICK-PICKLED RADISHES

• 1 small bunch of radishes, sliced thin on mandolin
• 1 fennel stalk, fronts & stalk roughly chopped
• 1 tablespoon mustard seeds
• 1/2 teaspoon coriander (seeds or ground)
• 1/2 cup apple cider vinegar
• 1/2 cup filtered water
• 1 tablespoon maple syrup
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

In a saucepan, bring 1 cup quinoa and 2 cups of salted water to a boil.  Cover and simmer for 15 minutes.  Then set aside to cool. In another saucepan, add lentils with enough water to cover by 2-3 inches (salt the water, too).  Bring to a boil, then simmer (covered) about 20-25 minutes or until tender.  Drain and rinse.  Set aside to cool.

For pickled radishes: In a pint-sized jar, add radishes, fennel fronds, mustard and coriander seeds.  In a small saucepan, bring apple cider vinegar, water, maple syrup, salt and pepper to a boil.  Once liquid just boils, carefully pour into the jar, making sure radishes are completely covered in brine.  Cover and set on the counter to cool.  Once it’s cooled, store in the fridge.  They will be “ready” to eat in about an hour.

For Pesto: In a food processor, add pumpkin seeds, garlic, lemon (juice & zest) and parmigiano.  Process until desired consistency (I like mine more on the pureed side).  Then add salt, pepper and arugula. Pulse until entire mixture is green and arugula is well-combined.  While the processor is running, stream in about 1/4-1/3 cup olive oil or until desired texture.  Set aside.

Add cauliflower to a food processor and pulse until it resembles rice (you can use the same one as the pesto).  Add to a large mixing bowl with grated zucchini, dates, scallion, and arugula.  Toss together with quinoa, lentils and arugula.  Season with salt, pepper and lemon juice (to taste).  Toss together to make sure salad is well-combined.

To serve, top each plate with a generous dollop of pesto and pickled radishes.  For some extra decadence, add a drizzle of olive oil, but you don’t totally need it.  Serve immediately or save for later (the leftovers were still great on day 3).

YEAR OF THE HIPPIE / "PULSES" !

I was very excited to be contacted by the USADPLC back in March to help them develop recipes based on dry peas, beans & legumes.  I mean, what a treat!  Apparently, each year the United Nations picks a topic of global interest, and they named 2016 the “Year of Pulses” - meaning beans, peas & legumes (who knew they were named pulses, right?).  It’s officially going to be the year of hippie food!

Obviously, I’ve always been a huge advocate of beans & legumes.  For healthy eating, vegetarian cooking & low-cost meals, “pulses” are literally the best option out there.  When I’m tired, exhausted & don’t want to feed myself (but need a homemade meal), I’ll very often turn to soccas or a quick batch of lentils over a salad.  It’s the easiest way to feel well-fed, fast.

Gearing up for 2016 (I can’t believe it’s already May), each country is called to submit one recipe to represent their country.  The USA Dry Pea and Lentil Council reached out for me to develop a recipe to be in the running.  Side note: If you love cooking with beans/legumes, their site is a great resource for recipes ( Lentil meatballs & chickpea quiche sound so good!).  With your help, my recipe could be selected as the National Signature Pulse Recipe for the U.S.

All you have to do, is go to the USADPLC Facebook page & vote just by LIKING my photo.  Simple as that.  I'd love if you could help spread the word, help out this amazing non-profit and get a good, hippie pizza recipe selected Nationally.  As always, thank you for your continued support!

As for this pizza, it's the simplest crust option there is - no rising, waiting or yeast.  It's super quick & something you could throw together for a lovely weeknight meal.  Plus, pesto & pizza are a true match made in heaven.

CHICKPEA PIZZA WITH ARUGULA, PISTACHIO NETTLE PESTO & BURRATA (Gluten-free, Grain-free) Serves 4

Chickpea Crust:

• 1 cup chickpea flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon celery seed
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fennel fronds, roughly chopped
• 1 cup lukewarm water
• 4-6 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1 lemon, zest
• 4oz. burrata, broken into knobs
• Large handful baby arugula, to top
• Pea shoots, to top
• Flaky sea salt
• Cracked black pepper

Toasted Pistachio Nettle Pesto:

• 2 large "tongfuls" of stinging nettle leaves, de-stemmed* 
• 2 garlic cloves, roughly chopped
• 1/3 cup pistachios, toasted
• 1 lemon, juice & zest
• 1/2 cup parmigiano reggiano, freshly grated & packed
• 1;2 teaspoon sea salt
• Freshly cracked pepper, to taste
• Olive oil (about 1/3-1/2 cup)

Heat oven to 450 degrees.  In a large mixing bowl, whisk together chickpea flour, salt, pepper, celery seed, fennel fronds and parsley. Slowly whisk in lukewarm water, making sure to eliminate all lumps.  Stir in 2 tablespoons of olive oil. Fold in garlic and lemon zest.  Let mixture sit and thicken for about 15 minutes (or up to 12 hours).  

While socca thickens, make pesto: Bring a large pot of water to a boil.  Blanch your nettles: add leaves to a boiling pot of water for 1-2 minutes. Remove with tongs or a slotted spoon, and add to an ice bath to cool.  once greens are cool to the touch, strain and squeeze all water from the leaves.

Roughly chop the blanched greens.  Add to a food processor with garlic, pistachios, lemon juice and zest, parmigiano, salt and pepper.  Pulse into a coarse paste.  Then stream olive oil to desired consistency or about 1/3-1/2 cup.  Set aside.

*NOTE: To de-stem your nettle leaves, hold onto stem with tongs, and use your other hand to carefully snip the leaves using kitchen scissors

Drizzle about 2 tablespoons of olive oil evenly into a cast iron (10-12 inches) or 9x11 baking dish to preheat for about 5-6 minutes (or until pan is very hot).  Carefully remove hot pan and pour in batter evenly.  

Top with sea salt, fresh pepper and bake for 12-15 minutes or until edges are browned and firm.  If socca appears dry while baking or after, drizzle more olive oil over top.  Let cool for 15-20 minutes.  Then. spread a thick layer of pesto over chickpea crust and dollop with burrata.  Top with baby arugula, a sprinkling of pea shoots, flaky sea salt and freshly cracked pepper.  Serve warm!