Author: Rebecca

Walnut Balsamic Vinaigrette

Walnut Balsamic Vinaigrette

Posted on by Rebecca

This is one of my go-to dressings – it takes two minutes to throw together and I love the flavor of the walnut oil. I prefer my vinaigrettes a little more on the punchy side and typically use a 1:1 oil to vinegar ratio. When dressing a salad you want to use just enough dressing to lightly coat everything, so the boldness of the dressing will be tempered by the rest of your salad ingredients.

This recipe will make more vinaigrette than you’ll ever need at one time, but I like having extra on hand to use throughout the week.

Continue reading “Walnut Balsamic Vinaigrette” →
Chicken Stock

Chicken Stock

Posted on by Rebecca

When making chicken stock, I really like using a rotisserie chicken. The roasted chicken gives the stock an added dimension of flavor. Shredded chicken is also a really handy thing to have around, especially during soup season. I prefer making this in a pressure cooker, I think it extracts more flavor and makes a better stock, but you can absolutely make chicken stock without one.

I don’t add any salt to my stock. The stock is almost always reduced down further when it is used and I don’t want it to become salty. Adding salt later, when you go to use the stock, helps you control the seasoning. When adding herbs, I usually try to use up what I have on hand. If I don’t have any fresh herbs, then using dried is fine.

Continue reading “Chicken Stock” →
How to Toast Nuts

How to Toast Nuts

Posted on by Rebecca

Toasted nuts add an incredible amount of flavor. I very rarely use raw nuts for anything. Whether it’s going in a salad, cookie, or pesto, your end product will taste much better if the nuts are toasted. Since I normally roast vegetables at 425°F, I’ve calibrated my times for toasting nuts to be at that temperature. That way, I can throw them in with whatever is already in the oven. You can definitely toast nuts at a lower temperature, it will just take a little longer.

Continue reading “How to Toast Nuts” →
Fennel and Citrus Escarole Salad

Fennel and Citrus Escarole Salad

Posted on by Rebecca

This salad is a crisp and refreshing break from some of the heavier winter meals. Escarole is a mildly bitter green that blends really nicely with the sweeter green leaf lettuce. You’ll be more likely to find escarole at a specialty grocery store. The lettuce heads that I used were a little on the smaller side, so I used closer to ¾ of the head. If you are able to find larger ones, ½ will probably be sufficient.

I love blood oranges – they are a cheery and bright spot during the slow winter produce months. If you can find blood oranges, this is a great way to use them, otherwise Cara Cara or Navel oranges will still be delicious.

Continue reading “Fennel and Citrus Escarole Salad” →
Summer Spinach Salad with Hummus

Summer Spinach Salad with Hummus

Posted on by Rebecca

This salad is a great way to use up some of that summer garden produce. I used lemon cucumbers because that’s what I had from my garden, but any cucumber variety will work nicely. Spinach bunches can vary quite a bit in size, so make adjustments if what you have seems like too much or not enough.

You can use store-bought hummus, but if you have time to make your own, it’s worth the extra effort. This salad is especially good with warm hummus spooned over the top. The hummus acts as a type of dressing and helps the salad feel more substantial.

Continue reading “Summer Spinach Salad with Hummus” →
Granola

Granola

Posted on by Rebecca

This granola is a staple for us and we try to keep some on hand, especially when people are visiting. It isn’t too sweet and is healthy enough that I don’t think twice about eating it for breakfast. I particularly love eating it with plain yogurt, any fresh fruit we have on hand, and a drizzle of honey. It’s also great just to snack on or to eat as cereal.  

Continue reading “Granola” →

Cherry Tomato and Pluot Farro Salad

Cherry Tomato and Pluot Farro Salad

Posted on by Rebecca

Any pluot (a cross between a plum and an apricot) or plum will work well in this salad. Make sure that your fruit is nice and ripe – let it sit out for a day or two if you need to. The flesh should be tender but not squishy. The cherry tomatoes should also be fragrant and ripe. Store-bought cherry tomatoes will work, but if you can find a friend with a garden, all the better.

I like the addition of marjoram here, it has an anise-like quality to it that backs up the fennel nicely. However if that’s not a favorite flavor of yours, use less or leave it out all-together.

Continue reading “Cherry Tomato and Pluot Farro Salad” →

Cheesy Bruschetta Toasts

Cheesy Bruschetta Toasts

Posted on by Rebecca

These are a delicious appetizer and if you’re not careful (speaking from direct experience here) can quickly turn into a whole meal on its own. Fresh, fragrant tomatoes are important – use the nicest ones you can get your hands on. These are best washed down with a glass of red wine.

For a more traditional bruschetta, leave off the cheese. However like most things, these are better with cheese.

Continue reading “Cheesy Bruschetta Toasts” →

Nectarine Salad

Nectarine Salad

Posted on by Rebecca

Nectarines may be one of my favorite summer fruits (although I tend to say that about a lot of things). This salad is a delicious excuse to eat more of them! Look for nectarines that are fragrant and whose flesh gives just a little. Nectarines will also ripen sitting out on the counter. You can adjust the amount of goat cheese to your preference, but don’t leave it out entirely – it helps “dress” the rest of the salad. Continue reading “Nectarine Salad” →