SIMPLE THINGS JULY 2014 ISSUE: Summer Picnic

Summer is really coming to an end now. Even though it's still warm weather, we have officially entered September.  I'm happy the heat and Mosquitos are on their way out, but I will miss a farmers market with more than just root vegetables. 

Since we're on our last days of festive outdoor activities, I myself am looking to have another picnic or BBQ before the month is over. These recipes and images were shot for the July issue of Simple Things UK, so please pick up a copy and look at the rest of the spread!  Hopefully, you can get some last minute, end-of-Summer inspiration. 

SALMON SALAD WITH SHAVED FENNEL. PISTACHIO, DILL & CELERY SEED VINAIGRETTE (gluten-free) SERVES 6

• 1lb. wild salmon
• 2 tablespoons olive oil
• 1 lemon, sliced
• 5-8 oz. mixed spring greens
• 2 heads of fennel, shaved
• 2 large bunches of mixed greens
• 3/4 cup pistachios, roughly chopped
• 1/4 cup fresh dill, roughly chopped
• Sea salt to taste
• Freshly ground pepper

Celery Seed Vinaigrette:

• 1 garlic clove, minced
• 2 teaspoons celery seed
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon honey
• 1/2 cup olive oil
• 3 tablespoons apple cider vinegar
• Sea salt to taste
• Freshly ground pepper

Add all ingredients to a small mason jar.  Shake well to combine.  

Preheat oven to 400 degrees.  Add salmon to a foil-lined large baking sheet.  Rub with olive oil and season with sea salt and freshly ground pepper.  Top salmon filets with sliced lemon and bake for 15-17 minutes.  Set aside to cool.

In a large mixing bowl, mix together spring greens, fennel, fresh dill and crushed pistachios.  Toss with celery seed vinaigrette, then top with baked salmon.  Season with sea salt and freshly ground pepper.

GARLIC POTATO SALAD WITH PICKLED RED ONION, CHIVES & LEMON CREME FRAICHE (gluten-free, vegetarian) SERVES 6

• 3.5lbs. mixed potatoes, cubed
• 3 tablespoons olive oil
• 6 oz. creme fraiche
• 1 tablespoon maille mustard
• 1 lemon, juice + zest
• 2 garlic cloves, minced
• 4 tablespoons. fresh chives, thinly sliced
• 1/2 cup pickled red onion
• 1 tablespoon fresh dill
• Sea salt to taste
• Freshly ground pepper

Preheat oven to 375 degrees.  Add potatoes in a single layer to a large baking sheet with olive oil, sea salt and freshly ground pepper.  Bake for 45-1hr or until golden brown and crisped.  Set aside to cool.

In a large mixing bowl, stir together lemon juice + zest, creme fraiche, mustard and garlic.  Whisk together, then toss with potatoes, making sure to coat everything well.  Top with fresh chives, dill and pickled red onion.  Season with sea salt and pepper to taste.

QUICK-PICKLED RED ONION:

• 1 large onion 
• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 3/4 teaspoon salt
• 1 garlic clove, halved
• 1 teaspoon pepper corns

Add sliced onion to a large mason jar with peppercorns, garlic and salt.   In a small saucepan, bring sugar and apple cider vinegar to a boil.  Slowly pour liquid into mason jar.  Set aside to cool, then chill overnight.

AUGUST 2014: INSPIRED WORKS

We all know him well.  Nordic master and innovative chef behind Denmark's NOMA, Rene Redzepi, has turned the method of foraging and obscure edibles into a true culinary art.  I've admired his work (and collaborations with my favorite photographers) for years, but recently read an article on one of my favorite sites for creatives.

I struggle a lot with satisfaction in my work - always feeling like I could/should be working harder/better, etc.  The idea of hard work isn't just about gritting through it and putting in the hours, but staying engaged and self-breeding the consistent ability to evolve.  I loved this quote (below) that so perfectly addresses the true meaning of hard work.  

Some may see this as eccentric or overbearing, but for some of us with constant hunger (figuratively so), it perfectly encompasses that feeling.  As much as I hear people speak about satisfaction in work and "doing what they love," I relate more to the emotional struggle of trying to be my own version of "great."  The moments of inspiration are obviously wonderful, but most of it is putting in the hours and chipping away at the block of what you desire.  It takes a certain amount of stamina to keep performing and creating when maybe you're exhausted by the sheer idea of that.

My favorite Ted Talk of all time is led by Elizabeth Gilbert, none other than the Eat, Pray, Love author.  I never read her book (and don't really need to), but I come back to her lecture over and over, especially when feeling a little depleted.  I don't want to ruin the poignancy of this talk, so please go listen.  Her storytelling perfectly examines the evolution of the creative plight and that no matter the struggle, what always remains is showing up.

ROASTED MIRABELLE PLUM, RED CURRANT & LEMON VERBENA POPSICLES

I really can't believe it's the last week of August.  Even with my excessive farmer's market trips and making/baking everything I can, I still feel it's gone by too fast.  I surely have not complained about the humidity or received enough mosquito bites for it to be almost September.

Luckily, since the temperature has not quite dropped yet, we still have time for some frozen treats.  I've been obsessed with coconut milk popsicles (1 can coconut milk, 2 tablespoons maple syrup and some shredded coconut for texture. That's it.) that remind me of my favorite fruit-a-freeze pops as a kid.  They are dairy-free and almost sugar-free, too.

These plum pops were my absolute favorite though & used some of my beloved new lemon verbena plant.  Not only is the color awesome, but they are tart and sweet, like every Summer popsicle should be.  And obviously the second I see a concord grape, I'm making these again.  

ROASTED MIRABELLE PLUM, RED CURRANT & LEMON VERBENA POPSICLES (Gluten-free, vegan) Makes 6 popsicles

• 3 pints mirabelle plums, halved and seeded
• 1-2 tablespoons coconut oil
• 1/4 cup maple sugar, divided
• Half pint red currants
• Handful of lemon verbena leaves

Preheat oven to 375 degrees.  Add plums to a parchment-lined baking sheet.  Brush with coconut oil and top with sprinkled maple sugar (about 1-2 tablespoons).  Roast for 10-12 minutes or until juicy and tender.  Set aside to cool.

In a small saucepan, add 3/4 cup water with a good handful of lemon verbena leaves and 2 tablespoon maple sugar.  Bring to a boil, then simmer for 5-10 minutes or until mixture is very fragrant and begins to reduce.

 Add plums to blender with strained lemon verbena "syrup" with 1/4 cup water.  Blend until smooth.  Strain through a sieve (or leave with little bits) and pour into chilled popsicle molds.  Leave about 1 inch of room for each, then drop 3-4 currants into each popsicle mold.  Add lid + popsicle sticks, then chill!