Seitan & Sweet Potato Stir Fry

I was supposed to have an ordinary Saturday. Yoga, Farmer’s Market, some reading on the couch. I love Saturdays. In fact, there is only one thing that could deter me from my lovely weekend plans – sisters. Well, sisters and brunch. There’s really nothing better. And so I spent my entire Saturday with Sis. We started out at our favorite brunch spot, then moved on to a table outside a cafe on 5th avenue. There was the 75 degree sun, wine, a few friends walking by, and a car accident to entertain us (a car ran into a cabbie’s open door – crunch).

Once we have one of these wonderful Spring days that ushers in the new season, I tend to think that it’s going to stay warm for a while. Oops! Is that ever the case in April? A late night thunderstorm cooled down the place, and now we’re back to cold rain.  Back to a hearty, warming dinner. It sure is a good thing I had a few sweet potatoes leftover from the previous cold spell. I sliced them into long, thin strips to roast, stir fried up some seitan. Added it all to a thick, tomato-y, beer-y sauce. As much as I would like to take credit for this gem, it’s actually a riff on Adrianna’s Lomo Saltdado over at A Cozy Kitchen. Her version is a Peruvian stir fry with sirloin and double-fried french fries. But when I looked at the picture I thought it was sweet potatoes, so that’s the direction I went. Plus, me and beef don’t get along, so I veggie-fied it. I hope this helps warm you up through this (hopefully) last cold spell of the season.

Seitan & Sweet Potato Stir Fry

1 c. brown basmati rice
2 medium sweet potatoes, cut into long, thin slices
4 T. olive oil, divided
1/2 tsp. sea salt
8 oz. seitan, cut into thin strips
1 red onion (or other color) thinly sliced
2 plum tomatoes, chopped
1-2 jalapeno peppers, de-seeded and minced
3 garlic cloves, minced
1 tsp. cumin seeds
1 T. shoyu
1 T. tomato paste
1/4-1/2 c. beer
handful of cilantro, chopped

Preheat the oven to 425.

Pour the rice into a heavy bottomed pot. Cover with 2 cups of water and a pinch of salt. Cover, bring to a boil, then turn down to low and simmer for 45 minutes or until all the liquid is gone.

Meanwhile, combine the sweet potatoes, salt and 2 tablespoons of the oil in a bowl and toss. Spread onto a baking sheet in a single layer and bake for 25-30 minutes, flipping a few times along the way, until you get some browning.

Heat the rest of the oil in a skillet over medium high. Saute the seitan until brown, 7-8 minutes. Set aside. Using the same skillet (and a little more oil if necessary) cook the onions and tomatoes until the onions turn slightly translucent, 2-3 minutes. Add the peppers, garlic, cumin, tomato paste and shoyu and stir until it starts to smell amazing, 30 seconds or so. Pour the beer into the pan and scrape up anything that stuck to the bottom of the pan. Cook out the alcohol, simmering for 2-3 minutes, then add the seitan and sweet potatoes and stir to combine.

Serve the stir fry on a bed of the rice with a sprinkle of cilantro on top.

serves 4

Carrot & Quinoa Pilaf

Last Saturday I headed to the farmer’s market with visions of fresh peas and garlic scapes dancing in my head. For weeks now it’s been April, and foodies all over the blogosphere have been posting delectable spring treasures. Apparently they haven’t been shopping at the Brooklyn markets because here they are still selling bags of parsnips. Bunches of hearty collard greens and thick winter carrots. The only thing remotely Spring-y was a bunch of chives which I snatched up quick.

The chives ended up on everything I’ve made so far this week, including this quinoa. I took those dense carrots and grated them fine, throwing them in raw to lighten the dish up. Along with the toasty almonds and lemon-y dressing, I did a fair job of creating a dish reminiscent of Spring without the asparagus and ramps. Feel free to use any color of quinoa you’ve got hanging around – I used half white and half red for the prettiness factor. Also, if you can find other Spring produce, by all means throw it in, either raw or lightly cooked.

I served this alongside the Chermoula Tempeh for a full and delicious meal that we gobbled right up.

So, what Spring produce have you been able to find at the markets so far this year?

Carrot & Quinoa Pilaf

2 T. olive oil, divided
1 shallot, sliced thin
1 c. quinoa (I used 1/2 white and 1/2 red)
1/2 tsp. sea salt
1/3 c. sliced almonds
2 large carrots
juice of 1/2 a lemon
1/2 c. lightly packed chives, chopped fine

Heat 1 tablespoon of the oil in a pot over medium heat. Saute the shallots for a few minutes until soft and translucent, 4-5 minutes. Pour in the quinoa and salt, stir to combine, then add 1 1/2 c of water. Cover, bring to a boil, turn to low and simmer for 15 minutes, or until quinoa is tender and the water is gone. Let sit, covered for 5 minutes then fluff with a fork.

While the quinoa is cooking, toast the almonds. Place them in a dry skillet over medium heat and toast until brown and fragrant, stirring a few times along the way. Set aside.

Grate or finely slice the carrots. I use a julienne peeler to make long thin shreds, but a box grater is fine. Or a mandoline if you want to get fancy. If you have great knife skills you could also slice them thinly.

To serve, toss most of the almonds, carrots and chives with the quinoa. Pour in the remaining tablespoon of oil and the lemon juice and toss to combine. Turn out onto a serving bowl and top with the rest of the almonds, carrots and chives.

serves 4

FDN with Indian Spiced Tomato Soup

When I first moved to New York City 5 years ago, I was amazed to see that no one had kitchen tables. People here eat at their computer desks, on the couch in front of the TV, or in restaurants, but never around the dining room table. Roommates and even couples and families eat different things at different times, scattered all over the apartment.

When I was growing up, things were much different. I enjoyed (usually) dinner at the dining room table, with family almost every night. It was the one time everyone living under the same roof could come together and connect with each other. When I got to the Big Apple, I was determined not to lose this, so I created what is now lovingly known as “Family Dinner Night” – or FDN. It started out as my sister and me inviting our friends over for a home cooked meal every Tuesday night. We had a rotating cast of old friends, new acquaintances and family members around the table, enjoying simple food, wine and good conversation. 

Unfortunately, we all got busy and FDN now happens much less frequently. Last Saturday night was the first Family Dinner of the year 2012. My sister, boyfriend and a few good friends (toting along some new friends) were in attendance. They hauled in the wine and bread, and I provided the soup. I love that this soup is so simple to prepare, but the spice mix really brings it to the next level. When I’m hosting a party, the last thing I want is to be stuck in the kitchen all night while all my friends are giggling in the next room. Also, this recipe makes a huge pot of soup for a party, so feel free to halve it to feed a smaller family.

How often do all of you eat dinner at the dining room table?

Indian Spiced Tomato Soup

1 c. short grain brown rice
2 T. butter or olive oil
1 large yellow onion, diced
1 tsp. sea salt
3 tsp. curry powder
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. red pepper flakes
2 28 oz. cans of crushed tomatoes 
1 14 oz. can of coconut milk 
1/2 c. sliced almonds
1/2 c. tightly packed cilantro leaves, chopped

Place the rice in a medium sized heavy bottomed pot (set aside your biggest pot for the soup). Pour in 2 cups of water, cover and bring to a boil. Turn down the heat as low as it will go and simmer, covered for 45 minutes, or until all the liquid has evaporated. 

Meanwhile, melt the butter in the big pot over medium heat. Add the onions and cool until translucent, 8-10 minutes. Add the spices, stir to coat the onions, and cook for 1 minute. Add the tomatoes and 6 cups of water, cover, and bring to a boil. Turn to medium low and simmer, covered, until everything is cooked down. I just cooked it until the rice was almost done. Puree with a hand blender, then stir in the coconut milk.

While the rice is cooking, place the almonds in a dry skillet and heat on medium until browned and fragrant, stirring occasionally.

Serve soup with a scoop of rice, some toasted almonds and a sprinkling of cilantro.

serves 8 

Inspired by Heidi Swanson’s adaptation of Melissa Clark’s Curried Tomato Soup from Cook This Now

Chermoula Tempeh

I spent all day cleaning the house in preparation for a very special night (which I hope to share with you soon).  And while I clean, I always turn on some peppy, get your bum in gear music. Today I listened to Hall and Oates. Go ahead, shake your head and glance down at the floor, embarrassed for me. I know. It’s ok though, because as a musician, I used to be a huge music snob. For years the only music I let willingly pass my ears had to be unique, inspired and well-performed. No silly love song pop ditties for me! Somewhere along the line, though, I loosened up. These days, I’ll listen to pretty much anything that’s not death metal or hard core punk. As it turns out, the universe only lets us be snobby about a certain number of things, and I’ve moved on.  I am now a food snob!

 I really don’t mean to be. And, don’t get me wrong, I still find myself happily munching down cheap diner food about once a month, and I’ve even been known to whip up a quick bowl of pasta with - gasp! – jarred tomato sauce. However, I really have found that good, quality home cooked food tastes SO much better. When I make that tomato sauce at home I use great olive oil, ripe tomatoes and fresh basil. And when I use quality ingredients, I feel so much better. When things get hairy around here, and I fall back on quick prepared foods and take-out, I’m not as well-equipt to handle all that extra stress. I get tired easily, yet have a harder time falling asleep. My digestion goes all wonky, and I always come down with a cold. Needless to say, making dinner from scratch has become a top priority round here.

Now, on to the tempeh. For a more in depth look at the benefits of tempeh, check out this post. This recipe is adapted from Peter Berley’s in Fresh Food Fast.  Chermoula is a Moroccan marinade usually used on fish or seafood. All the spices used makes it extremely flavorful. When I’m making someone tempeh for the first time, I head straight for this dish. I’ve even converted die-hard carnivorous tempeh haters into lovers with this recipe. It’s that good.

Chermoula Tempeh

1 8 oz. package of tempeh, cubed
1 tsp. paprika
1 tsp. cumin seeds
1/2 tsp. coriander seeds
1/4 tsp. red pepper flakes
1/4 c. olive oil
Juice of half a lemon
2 garlic cloves, chopped
1 tsp. sea salt
a handful of chopped fresh herbs (I used chives, but cilantro or parsley are both great here) 

Preheat oven to 400.

Place tempeh in a single layer in a baking dish. Set aside.

Combine paprika, cumin, coriander and pepper flakes in a mortar and pestle and pound until most of the seeds are split open.

Whisk together oil, lemon and 1/2 of water. Add the garlic, salt, crushed spices, and stir well.

Pour this mixture over the tempeh, making sure all sides are coated.

Bake in the oven for 20-25 minutes; until most of the marinade is gone.

Serve sprinkled with the herbs.

serves 2-4

Fingerling Frittata

I used to think that fingerling potatoes were just small, overpriced, cute potatoes. I refused to pay so much more money for a potato, just because it was small. But when I found them in bulk at the farmers market, I decided to pick up just a few, so I could see what all the fuss was about. Well, I am here today to tell you that fingerlings are no small potatoes! (well, technically they are small potatoes – but just go with it) They are so smooth and creamy; I would go so far as to say they are buttery. I highly recommend you pick some up the next time you see them. However, if you can’t find them, you can sub any waxy potato (red and yukon gold would both be good).  Slice them thin enough and you can skip the steaming step. Just sauté them until they are soft. Likewise, feel free to throw in any other vegetables that inspire you. 

A frittata is kinda like a crustless quiche, a baked omelet, or a spanish tortilla. But it’s a frittata! Cook the fillings in an ovenproof skillet, pour in the beaten eggs and finish in the oven. Frittatas are pretty versatile. I made this for my favorite nostalgic treat, “Breakfast for Dinner”, but you can have it for actual breakfast. These guys also travel well, just wrap a chunk in parchment and have it for lunch or a snack.

Fingerling Frittata

1 lb. fingerling potatoes, halved (or other waxy potato, sliced thin)
1 T. unsalted butter
1 small onion, diced
1 bunch of spinach or other greens, finely chopped
6 large eggs
1/4 c. whole milk
3/4 tsp. sea salt
2 oz. goat cheese, crumbled
handful of chives, sliced thin

Preheat the oven to 425.

Set up a steamer, pour in about 1/2 inch of water and bring to a boil. Steam the potatoes, covered, until tender, 10-15 minutes.

Melt the butter in an ovenproof skillet (cast iron or stainless steel work well), over medium low heat. Add the onion and cook until just starting to turn translucent, 3 minutes. Add the steamed potatoes and cook until everything has turned the slightest brown. Stir in the spinach.

While the onions and potatoes are cooking, prepare the royale (fancy chef speak for mixture of eggs and dairy). Combine the eggs, milk and salt in a large bowl and beat well. About 30 seconds after adding the spinach to the skillet, pour the egg mixture.

Swirl the eggs around in the pan to distribute evenly, then pop into the oven for 5 minutes, or until the eggs are just starting to set. Scatter the goat cheese across the surface of the frittata, and slide it back into the oven for another 5 minutes. Finally, to get a great brown on top, turn the oven to broil, and stick the skillet under the broiler for about 30 seconds or so. Keep an eye on it, it can go from yellow to black in the blink of an eye.

Remove from oven, sprinkle chives on top and serve. I like to cut it into wedges and lift them out with a thin spatula.

 serves 2-3

Thai Peanut Noodles

I don’t know what it is about noodles that always makes me happy. I mean, they’re hard to eat – especially when there’s other stuff tangled up with them – and I always eat too much. But, my boy Darren just loves ‘em, and I can’t seem to resist myself. And because I can’t resist so often, I’ve come up with lots of variations. This great Thai peanut sauce version is inspired by Heidi Swanson’s Almond Soba Noodles. 

Soba noodles are different from spaghetti. They are usually made with buckwheat which gives them a heartier texture.  In a pinch you could use the Italian noodles that are hanging out in your pantry, but this dish is really better with Asian style noodles like soba or udon. Soba are the skinny ones, and udon are wider and usually made of wheat. There’s also somen, which are super thin. Pick your poison.

This recipe uses tofu as the protein. I struggled for years to brown tofu in a skillet and have it come out looking (and tasting) nice. So if you have a preferred way of browning tofu go ahead and do it, but if not, here are a few tips:
1. Get the firmest tofu you can find, I like Wildwood Sprouted Tofu (the sprouting also helps with digestibility).
2. Sprinkle a little salt on the skillet before laying the tofu down, then a bit more on top.
3. Put the tofu down in a cold skillet and slowly heat it up.
4. Don’t move it for a few minutes so that it can form a crust and won’t stick.
Of course, feel free to sub your protein of choice, or just add lots of veggies (the peanut butter is surely enough protein in itself). You can use any greens you’d like here, or whatever else you’ve got hanging around. I bet broccoli would be good. If you do use a vegetable that takes a little longer to cook, remove the tofu from the pan, add a little more oil and cook the veggies separately. 

Thai Peanut Noodles

8 oz. soba noodles
1 T. peanut or sesame oil
8 oz. firm tofu
a few pinches of sea salt
a small bunch of greens, I used kale
1/2 c. peanut butter
1 T. red curry paste
1 t. shoyu
1/4 c. toasted peanuts, roughly chopped 

Bring a pot of water to boil on high heat. Add soba noodles and cook for the time directed on the package (usually about 5 minutes). Drain and set aside, reserving 1/2 c. of cooking water.

Cut the tofu lengthwise into 4 slabs. Wrap the slabs in a clean dish towel and gently press for a few minutes to remove excess water. Stack the slabs and slice into thin strips, about as wide as a pencil.

Pour the oil into a large skillet, and sprinkle a little salt over it. Lay the tofu into the pan in a single layer, making sure they are coated with oil on the bottom. Turn the heat to medium and let cook for 3-4 minutes at least, or until they have formed a crust. Resist the urge to stir or flip, even if it sounds like it’s cooking like crazy. If you move them too soon they will stick. After a few minutes use a thin spatula to get underneath the tofu and flip. Sprinkle a little more salt and let cook until 2 sides are browned, another 4-5 minutes. In the last minute, add the greens to the pan and cook until they are bright green, stirring a few times.

Meanwhile, make the sauce. Add the peanut butter, curry paste and shoyu to a jar and pour in a little of the hot pasta water. Shake well. Keep adding hot water, a little at a time, until you have a thin sauce. It will thicken as it sits, so be sure to make it thin enough. I used the whole 1/2 c.

Transfer the noodles to a serving platter and combine with half the sauce. Add the tofu and greens and carefully stir again. Pour in the rest of the sauce and sprinkle with the peanuts before serving.

serves 4

New World Risotto

The risotto lovers of the world fall into two camps, the traditionalists, who won’t call anything a risotto unless it uses exclusively carnaroli rice, just barely simmering chicken stock and is always stirred in a clockwise direction, and everybody else. Falling squarely on the “everybody else” side, this risotto incorporates foods indigenous to the Americas, including peppers, pumpkin seeds and quinoa. Obviously, I prefer to be a bit loose with my risotto, and let those creative juices flow. 

The original intent of this recipe was to come up with a risotto that is high in protein so that I could eat it as a main course and not feel guilty. Quinoa, being the highest in protein of any grain, was my solution. But quinoa on it’s own would not make a creamy, rice-y base for my toppings, so it’s a good thing it cooks in the same amount of time as arborio rice, because I just mixed them together. Voila!  Creamy risotto with a protein punch. 

Quinoa (pronounced keen-wa) is an ancient grain originally grown in South America. It’s actually a seed, but it’s grouped in the grain category because of how it is cooked. Quinoa is small, round, and has a little curly-que on the inside that can be seen when it cooks up and becomes translucent. I love it because it has the nutritional profile of a whole grain (read more about that in my Whole Grains post) and it cooks in about half the time of brown rice. It’s also much lighter, and feels great in the tummy in the spring and summer.

Aside from the quinoa, there are more reasons for the traditional risotto-ists to scowl at me. For one, I don’t use onions, shallots or garlic in the rice. I found that the sauce is so amazing and flavorful that it doesn’t need it. Speaking of the sauce, it does call for 1 small clove of garlic. Please fight the urge to add more in this recipe because it is raw and very strong. But go ahead and double the sauce recipe, because it makes everything taste better.

You could definitely roast your own peppers for this, especially in the summer when bell peppers are plentiful and inexpensive, but to make this a super quick weeknight meal, I usually just open a jar. It’s one of the few jarred things I keep around – mostly because I haven’t yet perfected the art of peeling a roasted pepper. 

New World Risotto

1 T. olive oil
1 tsp. sea salt, divided
3/4 c. quinoa, rinsed and drained
3/4 c. arborio (or other risotto rice) NOT rinsed
4-6 c. vegetable broth, chicken stock or water (I used water)
1/4 c. creme fraiche
2/3 c. pumpkin seeds
4 roasted red peppers (either from a jar or roast them yourself)
1 small garlic clove, chopped
juice of half a lemon

Heat the oil in a large saute pan or sauce pan over medium heat. Add the quinoa, rice and 1/2 tsp. of the salt (if using water), and stir to coat. Stir around for a few minutes until the grains start to turn a bit translucent around the edges. Ladle in about a 1/2 c. of liquid, bring to a simmer, and stir until almost gone, then add another ladle of liquid. Keep stirring, adding liquid and letting it absorb and cook off, until the rice is tender, with just a tiny bit of bite in the very center. Stir in the creme fraiche.

Meanwhile, make the sauce. Toast the seeds by adding them to a dry skillet over medium heat. Toss and stir occasionally until they get a bit brown. Set aside 1/4 cup for garnish and toss the rest in a blender or food processor with the peppers, garlic, lemon juice, and the other 1/2 tsp. of salt. Blend until smooth, though the seeds will still make the sauce a bit grainy.

Serve the sauce over the rice, sprinkled with a few pumpkin seeds.

serves 4

Seitan Chili

I’ve made a lot of chili in my day. Something about the spicy mix of ingredients can always put me in a better mood. Chilies, tomatoes, beans, spices and whatever else you got in the fridge all stew in a pot and become something magical.

If you’re looking for a quick, one pot meal, this probably isn’t your best option. However the extra steps are totally worth it. This recipe has you making up a tomato and chili paste from scratch, and throws in cinnamon and cocoa, and even some beer for flavor. My favorite part, though, is the meaty texture of the seitan. Yea, I know, I’m not a huge fan of meat, and to you carnivores out there seitan probably don’t taste much like it…but, I dig it anyways.

Seitan, if you’re unfamiliar, is also known as “wheat meat”. You can make it from scratch by kneading a wheat gluten dough then simmering it in broth and seasonings. Or so I’m told. I’ve never actually made seitan before. It’s on my list. Maybe a future post? But for right now I’m just buying it at the store.

Seitan Chili

5 sun-dried tomatoes, not the oil packed kind
2 dried chilis de arbol (or something bigger and milder if you don’t like the heat)
2 T. olive oil, divided
8 oz. seitan, cubed
1 medium onion, diced
2 cloves garlic, minced
1 tsp. whole cumin seeds
1/2 tsp. cinnamon
1/4 tsp. cocoa
1/2 beer (preferably an ale or stout, but really anything will work)
1 bell pepper, diced
1 medium sweet potato, diced
1 14 oz. can crushed tomatoes – fire roasted if you can find ‘em
1 1/2 c. vegetable broth
2/3 c. black lentils (or green, brown, french – just not red)
handful of cilantro, chopped, for garnish
creme fraiche, or avocado, for garnish

Place sun dried tomatoes and chilies in a small saucepan and cover with 2 cups of water. Bring to a boil and turn off heat, letting it sit, covered, until soft, about 15-20 minutes. Drain, reserving the liquid, and puree with a bit of the liquid to make a paste. Set aside.

Heat 1 T. of oil in a large pot over medium heat. Add seitan, stir to coat in the oil, and cook until it gets nice and brown. Remove from pot and set aside.

Heat the other tablespoon of oil in the same pot, don’t worry about wiping it out. Add the onions and cook until translucent, about 10 minutes. It’s ok if they get a little brown and start to stick – you’re going to deglaze it and get all that yummy stuff to pop up off the pot later. Just don’t add salt or they won’t brown. Now add the garlic, cumin, cinnamon and cocoa and stir to combine.

After a minute, when it’s smelling amazing, add the tomato/chili paste you just made. Stir it all together so everything is coated in the paste, and cook for another minute or two.

Pour in the beer, and run a wooden spoon along the bottom of the pot to loosen anything that’s sticking. Let it boil on medium high heat until the alcohol cooks out, 3-4 minutes. Add the peppers and sweet potato and coat them in the onion/paste mixture. Stir in the tomatoes, broth, reserved tomato/chili liquid and the lentils and bring to a boil. Turn to low, cover, and simmer for at least 30 minutes, until the potatoes and lentils are tender. Add the seitan about halfway through. When lentils are done, taste for salt and add if needed.

Serve, garnished with the cilantro and a dollop of creme fraiche, or some diced avocado.

serves 4-6

Farro Salad with Walnuts and Cilantro

When I walked into the kitchen to make lunch, I thought I was going in to make some penne with a cilantro and walnut pesto. But then I got lazy, and what I ended up with is actually way better than that pasta dish would’ve been. Quicker than making pasta, I just pulled out some leftover cooked farro that was hanging out in the fridge. Instead of hauling out the Cuisinart to make pesto, then cleaning the Cuisinart (those of you with small kitchens and no dishwashers feel me), I pounded the walnuts roughly with the mortar and pestle, chopped up the cilantro with a knife, and made up a simple dressing with oil and lemon. Oh, and there were also some greens that were about to go bad, so I threw those in too. Bada-bing bada-boom, there was lunch.

As you can see in the recipe below, making your own salad dressing is sooo easy, and so much healthier than store bought. I encourage you to double the amount in the recipe, and use it on your other salads. Try adding finely chopped herbs or ground spices, a drizzle of honey, or a little yogurt to customize it to your liking. And I love the fresh, grassy taste that the flax oil brings, as well as all those much needed omega-3′s. Make sure you’re buying your flax oil fresh, from the refrigerator section, and always keep it in the fridge. This is one oil that’s very delicate and can go rancid quickly. Also, you could sub another oil (walnut comes to mind) or just use more olive oil.

This salad would be great for traveling, or making ahead. Just prepare each ingredient and store them all separately until it’s eating time. You can also turn it into a full meal by adding some browned tofu or chickpeas. Goat cheese or feta would be a great substitute for the mozzarella. And for you vegans out there – just leave out the cheese, it’ll still be great. 

Farro Salad with Walnuts and Cilantro

1/2 c. raw walnuts
3 T. fresh squeezed lemon juice
1/4 tsp. sea salt (or more to taste)
2 T. olive oil
1 T. flax seed oil (or other oil) 
a few big handfuls of salad greens 
2 c. cooked farro*, room temperature
1/2 c. cilantro, chopped
1/2 c. fresh mozzarella, torn into small pieces

Toast the walnuts by spreading them evenly into a dry skillet, and heating them on medium heat until brown and fragrant. Stir or toss a few times for even browning. Transfer to a mortar and pestle and pound them into small pieces (or you could just chop them).  Set aside.

Combine lemon juice and salt in a bowl. Slowly whisk in the oils. Or you could put all the dressing ingredients into a jar (I use an old salsa jar) and shake vigorously until emulsified. Taste and add more salt if needed.

Place the salad greens in a large bowl. Pour a few tablespoons of the dressing in and toss to coat. Transfer to a serving dish. Using the same bowl, combine the farro and most of the pounded walnuts, cilantro and cheese. Add a few more tablespoons of dressing and mix well. I ended up having a little dressing left over, but use however much you like. 

Place farro mixture on top of greens, and garnish with the rest of the walnuts, cilantro and mozzarella.

serves 2 as a main dish, 4 as a side

* To make 2 c. cooked farro combine 2 c. water, 1 c. dry farro and a pinch of salt in a pot. Bring to a boil, turn to low, cover and simmer for 45 minutes. Drain any excess water.

Spicy Tomato & Arugula Pizza

I have this fantasy (don’t worry, it’s not dirty) of mixing together flour and water, letting it sit out on the counter, feeding it every day, watching it grow… and creating a homemade sourdough starter. I then bake up a few beautiful, warm, crusty loaves of bread every week, nourishing my family and friends, and never relying on store bought bread ever again.

Yea, I haven’t gotten there yet. My reality is more like; buy dried sourdough starter on the internet (Cultures for Health has a bunch of options), reconstitute it, then feel guilty that I don’t use it more often. I am, however, finding more uses that I originally thought, one of which is – wait for it – pizza!

Not only is sourdough amazingly delicious, it’s also better for you than any other bread out there. The enzymes created by the wild yeast “predigest” part of the bread for you, plus the fermentation lowers the carbohydrates and increases the nutrient profile. Read more about it here.

Of course, if you’re really itching for pizza right this second and don’t have a week to order, feed and activate a new starter, you can always use your favorite pizza dough recipe (there’s good ones here or here) or stop by your favorite grocer’s bakery or pizzeria and ask to buy some dough.

Spicy Tomato and Arugula Pizza

The Dough:
1 1/2 c. sourdough starter
1 1/2 T. olive oil
1 tsp. sea salt
1 -1 1/2 c. flour (I used half white bread flour from Cayuga Organics)
1-2 T. water or whey (if needed)

Start the dough in the morning for crust that will be ready that night. Mix starter, oil and salt in a bowl, then add 1 c. flour. Mix well. If it doesn’t come together easily, add a little water or whey. Turn out onto a floured surface and knead for a minute or two, until you have a soft, smooth ball of dough. If it’s sticky, add a little more flour, and if it’s dry, add more water/whey.

Lightly oil a bowl. Place dough in bowl and turn to coat in the oil. Cover with plastic wrap or a damp towel and set in a warm spot to rise.

The Pizza:
1 T. olive oil
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes (or more if you like super spicy)
1 plump garlic clove, minced
1 pint cherry tomatoes, halved
a large handful of baby arugula, finely chopped
dough from above – or your own dough
4-6 oz. fresh mozzarella (the kind that comes in a ball), sliced

Preheat the oven, and a pizza stone or upturned baking sheet, to 450.

Heat the oil in a skillet over medium heat. When hot add salt, red pepper, garlic and tomatoes. Stir to coat tomatoes. Cook until the tomatoes have just collapsed, about 7-8 minutes. Take off the heat and stir in the arugula.

While the tomatoes are cooking, get the dough ready. Lay out a piece of parchment paper and coat with flour. Coat hands and rolling pin in flour, then turn the dough out onto the parchment. Roll the dough into your desired shape. I like mine fairly thin. Top the crust with the tomato/arugula mixture and spread evenly. Lay slices of mozzarella on top.

Take stone or baking sheet out of oven (careful, it’s hot!) and transfer pizza, parchment and all, onto the stone. Bake for 20 minutes, or until very lightly browned. The thinner the crust, the less time it will take to cook.

When done, transfer pizza to cutting board (you won’t need the parchment any more) and cut into pieces.

serves 3-4, or two VERY hungry people.

Sourdough pizza dough recipe from Sourdough Home.