Brussels Sprout and Cauliflower Salad with Toasted Hazelnuts and Feta Cheese

Both of the vegetables in this recipe might surprise you. But they work together. And everyone is eating Brussels sprouts right now. And kale. And chia seeds. And goji berries. Am I right or am I right? Anyway, I was really into shaved vegetables for a long period of my life. On second thought, I suppose I still am...But I'm going to cut to the chase.  I know many of you (maybe with the exception of my mum) are not here for the back story.  So I'll spare you the details of this one...

Brussels Sprout and Cauliflower Salad with Toasted Hazelnuts and Feta Cheese

Ingredients for 4 servings:

1 head cauliflower, florets removed from stalk, washed and dried 

1 pound Brussels sprouts, washed, dried, stems and outer leaves removed 

2 lemons, juiced 

1/4C olive oil 

1/2C crumbled feta cheese or shaved Parmesan cheese 

1/4C crushed hazelnuts, toasted

Salt + pepper to taste 

Red pepper flakes, optional 

Directions:

1. Cut large pieces of cauliflower and Brussels sprouts to make it easier to shred

2. With the shredding attachment on your food processor, shred the cauliflower and Brussels sprouts, set aside 

3. Whisk lemon juice and olive oil until emulsified, season to taste with salt and pepper 

4. In a heavy-bottomed skillet, toast the hazelnuts over low heat until just fragrant (watch to be sure they don't burn) 

5. In a large bowl, mix cauliflower and Brussels sprouts with vinaigrette

6. Add hazelnuts and cheese, toss to combine

7. Serve immediately or refrigerate 

*If you don't plan to serve immediately, add the hazelnuts and cheese when you are ready to do so.  Feel free to dress it and let it sit in the fridge until you are ready to serve.  The shredded vegetables are hearty, and should be able to stand up to the acidity of the vinaigrette, just fine. 

I went through a phase of eating a version of this salad daily. I couldn't stop! It hit the spot time and time again.  

I'm curious: What are your favorite vegetables to eat raw?  If you make this salad, or a version of it, I'd love to hear about it!  Hope you enjoy...

xx,

Mrs. Wolf 

How To Make Creamy Cauliflower Soup

I know I'm not the first to mention this...but it's been freezing. Like really,  New York City? Why?! Anyway, I've been trying to warm up.  And this soup? The p e r f e c t way to do just that! 

Ingredients for 4 servings :

1 whole cauliflower, washed and dried

1 russet potato, scrubbed and dried

1 head of garlic

1C low fat milk, almond milk or vegetable stock

1 bunch kale for kale chips 
1/2C shredded Parmesan cheese
1/4C whole milk ricotta cheese

2 tbsp sesame seeds

1 bunch cilantro (optional) 
olive oil 
salt + pepper to taste

Directions:
1. Preheat oven to 375 degrees 
2. Remove any extra paper from garlic, drizzle with olive oil, cover with tin foil and roast 15-20 minutes or until the garlic cloves are soft, golden brown and pop out easily from their paper 
3. Remove cauliflower florets from stalk, dice potato  
4. Coat cauliflower and potatoes with 2 tbsp olive oil and season with salt and black pepper, roast on a baking sheet for 30 minutes 
5. Toss kale with 1 tsp olive oil and work it into the greens, spread on a baking sheet in one even layer and bake about 8-12 minutes or until the kale moves on its own when you shake baking sheet (they should be crispy but not overly browned and will appear dry), set aside
6. Remove garlic cloves from skin and set aside
7. Toast sesame seeds over low heat for about 1-2 minutes (be mindful not to let them burn) 
8. In a blender, add roasted cauliflower, potatoes, Parmesan cheese, roasted garlic and milk/stock, bled until very smooth, about 3 minutes 
9. Depending on the consistency you desire, add more milk or stock 
10. Add ricotta cheese and blend another 30 seconds 
11. Taste soup and season to your liking 
12. Serve in a bowl, topped with crinkled kale chips, toasted sesame seeds and cilantro 

 

This soup is hearty enough on its own for a lovely lunch, or perfect when paired with crusty bread for dinner.  What's your favorite way to eat cauliflower? If you try this recipe at home, please let me know how you like it!  I'd love to hear from you. 

xx,

Mrs. Wolf

A Valentine's Dinner At Home

Hello and happy Wednesday! 

This year, Boo and I decided to stay home for Valentine's Day.  We have typically celebrated with an evening out, but opted for a home cooked meal instead.  Here's a sneak peak at our evening...

I set a flower-free table, and used candles instead

water, wine and champagne glasses 

Our menu -- 

A champagne toast topped with a Simple and Crisp blood orange slice

 Garlic rubbed ciabatta with ricotta and balsamic burst tomatoes

Truffled Parmesan and lemon risotto with a seared sea scallop served with a simple mixed green salad

Individual molten chocolate cakes

What did you do for Valentine's Day?  Stay in? Go out? I'd love to hear! 

xx

Mrs. Wolf

A Vegetarian Carbonara

Crispo in New York City serves a spaghetti carbonara for the record books.  But, as a non-meat eater, I've only sampled a noodle or two...never the full monty, if you will.  Meaning, a spaghetti, egg, parmesan and bacon rich bite.  My husband loves it, so I figured I'd attempt a recreation at home, vegetarian style.  

Plus we were gifted T H R E E  D O Z E N farm-fresh eggs from upstate New York.  Heavenly! This was a perfect use for those little jewels.  Thank you, Jason and Lauren!  

Of course, you could add crispy bacon or pancetta to this recipe, but it really is quite good on its own.  

Ingredients for two servings:

1 1/2C dry penne pasta, or other pasta of your choice (we used whole wheat)

1C peas

1/3C shredded parmesan + more for garnish

2 tbsp ricotta

2 eggs

kosher salt + cracked black pepper + red pepper flakes to taste

1 tsp flour (we used whole wheat)

Directions:

1. Cook pasta according to box directions

2. Whisk eggs, cheese, half the flour, a pinch each: kosher salt, cracked black pepper, red pepper

3. Reserve at least 1/4C pasta water before draining once the pasta is cooked

4. Drain pasta, return to pot, turn off burner

5. Add peas and egg and cheese mixture to the pasta and whisk very quickly to combine for at least one minute (do not stop whisking!) 
6. If the sauce is too thick, add a splash of the pasta water and whisk to combine

7. If the sauce is too thin, add another sprinkle of flour and whisk to combine

8. Top with more parmesan cheese, kosher salt + cracked black pepper + red pepper flakes to taste and serve immediately

what you'll need

cheese

eggs, cheese, spices

finished product

we prefer a thicker sauce, so we only added 

a small splash of pasta water

Essentially a one pot dinner, this recipe is a perfect dinner for one: it's quick and easy, with little cleanup.  

Have you ever made your own carbonara at home?  What is your favorite pasta?  I'd love to hear from you if you try this recipe.  Hope you enjoy...

xx,

Mrs. Wolf 

The Best Miso Glaze, Ever

This is not hyperbole.  Honestly, this miso recipe is the best I've ever made.  It's perfect on steamed or roasted vegetables, tossed with rice and tofu or served as a dip for summer rolls.  Don't even get me started on that.  I'm dreaming of those crispy and crunchy summer rolls as we speak (well...as I type).  

Ingredients for 2 servings:
2 tsp red or white miso paste*
1 tsp tahini
2 tsp rice vinegar
2 tsp sesame oil 
1-2 tsp soy sauce (for those salt sensitive folks, you may prefer 1 tsp) 
1 tsp ponzu 
1 tsp garlic, minced through a garlic press (if you don't have one, just mince it as finely as you can)
1 tsp ginger, minced through a garlic press (if you don't have one, just mince it as finely as you can)

*white miso is milder than red, and I much prefer its sweet, mellow flavor. 

Directions:
1. Combine first two ingredients 
2. Mix in the rest of the ingredients
3. Refrigerate or serve immediately 

what you'll need

mixed and ready

with summer rolls

served with a rice bowl

drizzled over a vegetable and herb bowl

mixed into a shaved vegetable bowl 

Have you ever cooked with miso? It's great with eggplant and fish, too!  I'd love to hear how you like this recipe if you try it.  Hope you enjoy...

xx,
Mrs. Wolf

Mediterranean Herb Salad

With the new year upon us, resolutions are everywhere! Some of us are probably feeling ultra virtuous. But even with healthy resolutions, we must eat! And I don't know about you, but come January 1st, I'm still hungry...

Resolution or not: what's better than a delicious recipe you can feel good about eating? Health and taste! Winner winner chicken vegetarian dinner.

Ingredients for 4-6 servings:

1 medium eggplant

2 tomatoes 

1 cucumber 

1 bunch scallions

1 lemon, juiced

3 tablespoons olive oil, divided

1 bunch mint

1 bunch parsley

1 oz feta cheese, crumbled

1 can chickpeas, rinsed and drained

Salt + pepper to taste 

Avocado (optional)

Directions:

1. Slice eggplant into rounds and generously salt, place on a cutting board and let sweat about 30 minutes

2. Preheat oven to 375 degrees

3. Wipe excess salt and liquid from eggplant, dice into similarly sized pieces

4. Place eggplant on a large baking sheet and toss with 2 tablespoons olive oil, bake 30-40 minutes or until browned (toss eggplant halfway through baking)

5. Halve and remove seeds from tomatoes and cucumber, dice into bite sized pieces, set aside

6. Whisk remaining tablespoon of olive oil and lemon juice until well combined

7. Julienne parsley and mint, set aside

8. Thinly slice scallions, set aside

9. Remove eggplant from oven

10. In a large bowl, mix eggplant, tomatoes, cucumbers, scallions, chickpeas, feta, lemon vinaigrette and fresh herbs, toss to combine and season to taste

11. Eat immediately or refrigerate, serve alone or with pita chips

what you'll need

peeled cucumber

halved tomatoes 

eggplant awaiting roasting

ingredients to be mixed

into the bowl 

closeup 

my favorite way to serve a side salad: in a ramekin 

a heartier lunch option with pita chips 

If you don't love mint and parsley, swap them any fresh herb you prefer.  Dill or cilantro would bring interesting flavors to this dish.  And for those who wish to add avocado, use it as a garnish for extra buttery flavor. 

As with most vegetable dishes, this recipe does improve with age.  Leftovers are delicious, but the acidity in the lemon will diminish the look of the vegetables.  If you are making for guests, I would suggest serving this fresh, and keeping the leftovers for yourself.  After all...waste not, want not.

What's your favorite way to eat eggplant?  Please let me know how you like this recipe if you try it at home!  Hope you enjoy...

xx,

Mrs. Wolf 

Greek At Home: How To

Greek cuisine is one my favorites. And New York City has no shortage of amazing Greek establishments. But, for health's sake, I can't exactly go out to eat every night, so it's time to get resourceful. 

I fancy myself a capable home-cook. But, some foods really should be left to the professionals. Sous vide anything? Never in my home. Whole roasted pig on a spit? Absolutely not. But, tzatziki? That I can do. And so can you! 

There are few spices I love a much as garlic. I've truly never met a dish that's too garlicky. When paired with freshly squeezed lemon juice and fresh dill, this recipe is a knockout. 

Ingredients:

16oz low fat Greek yogurt (I use plain 2% Chobani or Fage)

3/4 of 1 medium hot-house cucumber, peeled and grated 

1/4 cup fresh dill, chopped

2-3 cloves garlic, crushed and minced 

1 lemon, juiced 

Kosher salt to taste 

Directions:

1. Empty one 16oz container of Greek yogurt into a fine mesh strainer fit over a bowl, cover, and refrigerate at least 2 hours

2. Place grated cucumber into another fine mesh strainer fit over a bowl, cover the cucumber with a folded paper towel, and place a weight on it to press out excess liquid, cover and refrigerate at least 2 hours

3. Periodically check on the cucumber, changing the covering and pushing on it to help release more liquid

4. After 2 hours, remove yogurt and cucumber from the refrigerator 

5. Chop dill and garlic, set aside 

6. In a large mixing bowl, combine yogurt, cucumber, garlic and dill

7. Juice a lemon over the yogurt mixture and stir to combine**

8. Taste and season with sea salt 

*By "weight" in step 2, I mean something heavy enough to press out the water, but not too heavy that the strainer goes askew and falls off the bowl.

** Need a juicing refresher? Check here for a post on my favorite way to juice a lemon. 

what you'll need

strained yogurt

grated cucumbers 

strained, grated cucumbers 

my very technical method of weighing down the cucumbers -- csa acorn squash

minced  garlic and dill

the liquid from cucumbers

cucumber, garlic and dill with the strained Greek yogurt

our finished product

serving up our tzatziki with triscuits 

salmon, tzatziki and cauliflower rice

salmon, tzatziki over mixed greens with lemon vinaigrette

We like this best with oven-roasted salmon, or as a dip with pita chips or crackers.  

A note on low-fat dairy: in this recipe, 2% yogurt produces a significantly richer taste and texture than 0%. A little milk fat goes a long way here.  With respect to fat in dairy products I choose skim milk, low fat yogurt and cottage cheese (unless the yogurt is sweetened, then opting for 0% makes sense), and full fat cheese. I don't usually waiver from this.  2% yogurt could be swapped for 0% or even full fat (though that would produce a significantly more caloric version).  

Have you ever made a yogurt based dip? Do you prefer low fat or full fat dairy? I'd love to hear from you if you try this recipe. Hope you enjoy...

xx,

The Future Mrs. Wolf