summer salad

I just love summer. It's a season that has always been overshadowed by Spring in my opinion. But this year, maybe because of the giant (green) tomatoes in my garden, I've learned to appreciate it a little more. A week or so ago, I whipped up this salad when I was craving some fresh fruits and vegetables. Obviously after a long day of work + gym + dog walking + who knows what else, I had to add a little lean protein. So I threw in some chicken breast that I had cooked the night before. (I'm really  getting into food prepping on Sundays!)

This salad reminds me of one I had a couple of months ago on a vacation to the Washington coast. We stayed in the beautiful town of Pacific Beach, WA and got some sand between our toes. There was a charming little restaurant, called Mill 109 that we visited for dinner and brunch.

One night I had a starter salad with pears, almonds, and a honey vinaigrette dressing. It was divine. I tried to recreate that dressing here. Although it wasn't spot on, it was very close, and in my opinion, perfect for summertime.

Another inspiration for the salad was from one of my favorite blogs, Iowa Girl Eats. I know I've said it before, but I just adore that blog. I've made so many recipes from there, I think I've lost count. The Triple Berry Salad made my mouth water just looking at it! I'm usually not a huge fan of mixing fruit in salad, but fresh berries and spinach is definitely something I can get behind!

This salad is very simple with loads of good nutrients to get you through your next adventure!

Ingredients:

2 cups fresh spinach

2 cups fresh kale 

1 cup organic raspberries

1 sliced pear

1/2 c. sliced almonds

for the dressing-

2 tbsp. honey

1 tbsp. poppy seeds

1/4 c. olive oil

3 tbsp. apple cider vinegar

Method:

In a large bowl combine the salad ingredients, in no particular order. Next, in a mason jar or bowl, whisk together the ingredients for your dressing, mixing well.

It's that easy, now get started!

Pesto Kale Pasta

Just a quick post before Turkey Day! I made my Nigella Lawson's Rosemary Cake today, and can't wait to share it with you! Tonight I've been thinking about how thankful I am for everything I have. A simple phrase, but I feel it from the bottom of my little heart. Let us think about our gifts and blessings on Thanksgiving, as in every day!

The other night I whipped up a quick pasta dish with some kale we picked up. I also wanted to try and make a sauce from some whole tomatoes I picked up at Trader Joe's. Once they were seasoned with some garlic and Italian herbs, and the kale cooked down a bit, it was a lovely dish for a chilly, rainy, night.

Ingredients:

4 cups of fresh kale
2 cups of fresh spinach
4 whole cooked tomatoes, skin removed
1 lb. whole wheat pasta, any type
1/2 c. pesto
2 tbsp. olive oil
2 tsp. Italian seasoning: basil, oregano, parsley
1 tsp. garlic salt
Pecorino Romano grated cheese, to taste

Method:

In a large sauce pan, combine olive oil, tomatoes, spinach, and kale. Allow to saute for about 5 minutes, then add seasonings and continue to saute.  

Add tomatoes and let simmer for about 10-15 minutes, until kale and spinach cook down. Meanwhile, cook pasta according to directions.

Once pasta and vegetables are completely cooked, combine in large saucepan with pesto and mix well. Add grating cheese, if desired, and dish it up! A quick, nutritious, and filling dinner, all less in thirty minutes! Who can argue with that, my friends?

Happy Thanksgiving!

Pork with Honey Balsamic Sauce

Well, it's been a little while since I last blogged... And I confess, this is partly because a) I've been lazy, b) I hadn't truly tried to recreate an Italian dish, but for one time. However, I promise that this recipe is a good one, simple, garlicky, and will leave you with lots and lots of leftovers!

I thought of this pork, because I enjoyed something very similar when we were in the beautiful city of Florence (Firenze). While we were there, we wandered the huge shopping district, local markets, and of course, museums. Our quaint little hotel was located about a block from a grocery store, and a few nights we would venture out and get a few snacks.

One night, we strolled past a hidden door, a restaurant that was given rave reviews by Rick Steves. Unfortunately, I did not write down the name of il ristorante, but it was memorable nonetheless.

Once we had ordered our side pasta dishes, bread, wine, and sparkling water, I moved on to my pork! It was warm and flavorful, with a scent that you wish you could bottle up and keep. I attempted to vaguely recreate this pork, with ingredients from my humble pantry and the nearby grocery store, and made a simple salad for alongside. I hope you try it and get a little taste of a warm Florence evening in it.

Ingredients/Tools

for the pork:

1 large roasting pan & lid, or aluminum foil to cover
1-3.5-4 lb. pork butt roast
5-6 garlic cloves, whole
3 tbsp. olive oil

for the sauce:

1/4 c. grainy & spicy mustard
4 tbsp. balsamic vinegar
3 tbsp. olive oil
1 tsp. sea salt
2 tbsp. honey

for the salad:

Fresh baby spinach leaves
Balsamic vinegar
1/4 c. bleu cheese
1 large nectarine, sliced
1 tsp. honey

Method

Preheat oven to 350 degrees. Place the pork in the large roasting pan, and slice inch slits all over the meat. Slice your garlic cloves in half and insert them into the slits. Drizzle olive oil over the meat.

Next, mix up the sauce to pour over your pork. Combine all ingredients in a small bowl, whisking and tasting, making sure to add a little more or whichever ingredient you would like. Pour over pork roast, making sure to get the sauce in every nook and cranny. Allow pork to marinate with sauce, about an hour or two, or even more, if you have the time.

When it's ready, place the roasting pan + meat, covered by lid or tented aluminum foil in the oven, close the door, and go relax; 'cause it's gonna be a while!

I cooked my 3.69 lb. hunk o' meat for approximately 2.5 hours. I periodically checked the meat, slicing and checking the color. According to several sources, your meat should cook for about 35-40 minutes per pound, but do your own research for heavens' sakes! I also found a handy dandy chart, which shows USDA recommended temperatures for meat, including pork.

About 15 minutes before your meat is going to be pulled out of your oven (beware, your kitchen will smell amazing), you'll want to start working on your salad. Pull out a handful or two of baby spinach, slice your nectarines, and place them artfully on the spinach, drizzle your balsamic and honey, and sprinkle with bleu cheese.

Once your meat is ready for slicing, do so, and don't forget to ladle some of the delicious sauce over your roast. Believe me, you'll want seconds!

Buon appetito!