Sides, Snacks

Za’atar Roasted Sweet Potatoes

Last semester I had a lot of free time in the mornings (read: first class at 1 pm). I could wake up, casually drink coffee, go through class readings and actually take notes- not just skim and pull out talking points. I could make breakfast at 10, when I truly felt like eating, instead of at 7:30, when anything but caffeine makes me feel icky. Because breakfast happened at a respectable hour, there was no need for lunch until 3 or so, which was just about when I was finishing class, so I would mosey on back to the apartment and figure things out. It was a pretty good deal. This semester is much much busier, which really changes up my food routine. Mornings are less about breakfast quinoa and Joy the Baker’s podcast and more about figuring out how to simultaneously eat yogurt and put on a coat. Don’t even get me started on lunch on the go; I can barely get through salad at a designated eating table without making a mess. Imagine how that works at a desk in an office or classroom or costume/scene shop, which is where I find myself this semester at lunchtime. It’s an issue. Throw in the whole it’s thirteen degrees outside + body craving all the comfort food and we have the perfect storm.

The biggest problem with trying to find satisfying things to eat when it’s freezing and one is pressed for time? Making said enjoyable food not microwaved cookies. At least, not every day.. So for those moments when I’m looking for something a little better -while also maintaining a semblance of table manners- I always find myself back at the humble sweet potato. Considering that for some reason I have little desire to eat savory food until it’s dark out (idkidk I’m a nut), but know deep down this is a really poor choice health-wise, I’ve started making sweet potatoes for lunch..and dinner and midnight snacks. I roast a whole bunch at once and then eat half a potato once or twice a day for the next week! They manage to hold their own with pretty much every spice. Sometimes I go cinnamon and ginger; others it’s thyme and dried mustard. But my all-time favorite is a za’atar-dusted (zahtar? zatr? romanization ahhhh) potato with just a pinch of harissa. If I was a really good food blogger, I’d make my own versions of these spices. But alas, I am still a major procrastinator and usually end up looking at Instagram when I could be throwing together a quick batch of za’atar. Someday I’ll get myself together. In the meantime, I recommend this brand! And this harissa spice has done me well. The potatoes do take a while to bake, but you can get so much done in the time they’re hanging out in the oven- plus the kitchen will smell like Thanksgiving, you tell me if that’s a problem. So there’s really no downside. For dinner, I like making these with quinoa or lentils, sautéed kale, and half an avocado. For lunch I’ll snack on them with cashews and dried cranberries, so I get my sweet craving out of the way. Don’t get me wrong, it may not seem as satisfying as melted chocolate or mac and cheese, but for a bunch of healthy food it feels pretty darn decadent.

Potatoes (recipe makes 4 halves, easily multiplied)

2 sweet potatoes
olive oil
1/2 teaspoon kosher salt
1 tablespoon za’atar
1 teaspoon harissa spice
black pepper

Preheat oven to 400 degrees F and line a baking sheet with foil. Wash and scrub the potatoes. Slice off the tips of both ends and cut in half lengthwise. Rub the halves in olive oil and salt. Lay potatoes on the baking sheet and sprinkle with the remaining spices. Bake 30-45 minutes, depending on how big your potatoes are. Let cool completely then store in the fridge for about a week (good luck lasting that long) in an airtight containter!

 

 

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Drinks

159

Negroni (V, GF)
+ Food-Themed Valentines

Happy Valentine’s Day, everyone! I hope you’re all looking forward to spending today with someone you love (Netflix totally counts right?) Regardless of who or what you’re planning to hang with today, it is without a doubt you’ll be in need of a stiff cocktail at some point. So of course, I’m going to share a red drink to stay on theme. It’s a Negroni, which happens to be one of my all-time favorite cocktails. It’s simple and elegant, but packs a punch..it is allll liquor. I love ordering them at different places, as every bartender makes their Negroni a little differently. But I also really am a fan of making this cocktail at home. The 1:1:1 ratio couldn’t be simpler, and the orange peel really knocks it out of the park.

Not to get too sappy, but I am so happy that you all read my blog. You’re my Valentines this year. I wanted to give every reader a Valentine because there are so many amazing food blogs, and any time you spend reading mine instead of the billions of others is so appreciated. I obviously had to find something food related, and in my search I discovered that apparently there are many vintage valentines involving hot dog puns (??) and a lot of food with faces. Pretty cute stuff, guys. Just fyi, I don’t own any of these images, but I do think they’re adorable and I wanted to share them in a handy way so I made little Valentine sheets! Click here and here to see them, print a million, and give them out to everyone you know!

Negroni

1 oz gin
1 oz Campari
1 oz sweet vermouth
orange peel

Add gin, Campari, and vermouth to a cocktail shaker. Give it a good shake and pour into a martini glass or a rocks glass with ice. Garnish with orange peel. Sip many.

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Musing

*Happy New Year(‘s Eve)*

2015 is upon us! And in my humble opinion, thank GOD. 2014 was rough. I don’t know about you, but I’m seriously ready to give ’15 a try. It will lead to graduation, (maybe) a job, a new -or old- home, and a healthy dose of uncertainty. Regardless of whether these things will lead to happiness or tears, I’m excited for it. For something new. It’s about time. So let’s celebrate the end of the year with many drinks!

Having a party? These large-batch cocktails have pleased every group I’ve ever served!

A bit of wine is always a nice way to ensure the party gets going- while also avoiding any guests wearing a lampshade at 10:30. White Lightning Sangria is light, simple and can be made several hours before you have to play host!

The last time I made this citrusy Gin Punch (and edible glitter ice block!!) I was informed my party co-host and I kept adding more gin as the night went on, telling everyone it was better that way. Which likely explains why NYE 2012 is just a bit foggy..

Planning to day drink? Skip the beer (and the nap) by breaking out the Cranberry Lime Punch! A little Prosecco never hurt a soul.

The following cocktail recipes serve 1, but this can easily be remedied for any kind of festivity

This Vodka Soda cocktail is made exceedingly less boring via the addition of blood orange juice, rose water, and vermouth.

Here’s a secret: even though the majority of the liquor I drink is gin (Ron Swanson would hate me), champagne cocktails are my favorite. Try the Barbotage Spécial. It does not disappoint.

If there was ever a night where you need both liquor and caffeine, this is it. Hence the espresso martini. You’re welcome, earth.

If you’re more of a person who likes to trick yourself into getting drunk in between layers of pineapple juice, rum punch will be just your style.
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Last but not least, why not keep it classy and simple with a St-Germain cocktail?

Looking for more? Check the archives!
PS- if you don’t drink, many of these recipes would be just as delicious without the hooch!

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Drinks

153

Almond Latté (V, GF)  

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This is the time of year where I find myself back in my hometown for about a month: a stretch of time where living out of a suitcase feels ridiculous, but fully unpacking seems unnecessary. So I’ve settled on a happy medium in which every morning I remove everything from the duffle bag and pile it onto my bed. I wear whatever I need to wear, and promptly forget all about it until midnight, when, too sleepy to care, I shove my clothes back into the duffle and move the cat (who has recently claimed my bed as his throne) aside and pass out in whatever free corner I can find. The whole process repeats itself the following morning. I have only been home for two weeks- there’s still time to unpack! I’ll no doubt be saying this until mid-January. Honestly though, who has time to unpack where there is food to be made? More honestly, I have plenty of time, because quite literally, all I’ve been doing since I got here is making cookies. And challah (stay tuned, those of you who have a desire to learn to make or look at many pictures of Jewish honey egg bread).

My favorite part of being home is hands down my proximity to the espresso machine. For years, all we had was one of those shiny stovetop moka pots. Don’t get me wrong, it was beautiful and made great coffee. But it also required lots of care concerning boiling hot steam and what is known as the “safety release valve”. In my book, this is pretty much a disaster waiting to happen. Sure, I’ve had my fair share of baking tray burns and paring knife/finger lacerations, but those are business as usual if you spend the vast majority of your time in a kitchen. And they’re nothing a little Neosporin and band-aid can’t fix. Which brings me to my next point: have you ever had a steam burn? There is no escape. No amount of ice or crying or bourbon will fix that kind of pain. That is why I experienced true coffee-flavored, pain-free bliss when this bad boy arrived at our doorstep a while back, and I’ve used it religiously every chance I get ever since. The following latté is a truly perfect afternoon jolt, even more so when used as a vessel for dunking leftover Christmas cookies. It also makes a great dessert for caffiends like me. Looking for others? Exhibit A. Exhibit B.

Latté

1 shot espresso
1/2 cup unsweetened vanilla almond milk
1/2 tsp. almond extract
1 tsp. honey, agave syrup, or sugar (optional)

Heat the almond milk over the stove, in the microwave, or in a milk frother. While that’s happening, pull the espresso shot. Add almond extract, and sweetener (if using) into a mug. Pour the coffee into the mug, then top with milk. Enjoy!

 

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Drinks

152

Egg(less) Nog (V,GF)

Happy end of Hanukkah and merry Christmas Eve to those who celebrate! I think a rainy twenty fourth of December is a perfect time to share a recipe for a fairly time consuming holiday treat: egg nog! Rather, egg(less) nog, as it is vegan. This is the first time I’ve ever experimented with making my own nut milk, and I can now say with absolute certainty I know why it’s so expensive. There’s waiting overnight involved and the end result does not yield nearly as much as one would think. Therefore, I will no longer feel guilty for shelling out an extra three dollars a carton to have my soaked almonds/cashews/what have you squeezed for me. Now, that’s a statement of privilege if I ever heard one, amirite? Regardless, I’ve recently been reading some pretty scary articles about the ethical implications of milk (which is not news, as you can see from the article dates, but I’m just trying to be more informed). So I’m currently in the process of switching completely over to non-dairy milk, unless I can make it to a farm and watch the milk come from the well-treated cow. Or a world-wide restructuring of the production of milk happens. Y’know, easy and possible things like that. As of right now, I’ve been able to phase out milk in every area except my coffee, where several splashes of 2% make their home on a daily basis. Almond milk is too weak; coconut milk is too rich; most creamers are full of sugar. Complaint complaint complaint. I’m working on it! I’ll figure something out. Still, it was about time I learned to make my own, and when this nog presented itself in the December issue of Bon Appétit, I knew it was a sign. The original recipe also describes serving the drink with whipped egg whites on top, which I did not do, as I am scared of raw eggs, but feel free to follow the link and try that yourself.

SO, I have listed directions for how to make this drink 100% from scratch, and also my suggestions for how to make it a little semi-homemade, because, as I said in my last post, sometimes store bought is fine. I recommend using almond milk -or soy, if you’re into that- because they’re the most common non-dairy milks and therefore the most affordable. Happy holidays!

Nog (from Bon Appétit)

1 c raw cashews

1 c skin-on raw hazelnuts

2 wide strips orange peel

2 cinnamon sticks

2 star anise pods

4 cloves

1 13.5-oz can coconut milk

2 tbsp agave syrup

1 tsp vanilla extract

1 c dark or spiced rum (OR if you’re me, some kind of whiskey) – optional

4 pieces of cheesecloth

Combine cashews and hazelnuts with 4 cups of hot water in a large bowl. Tie the orange peel, cinnamon, anise, and cloves in a piece of cheesecloth, lightly crush spices with a wooden spoon, and place in the nut mixture. Let sit overnight, covering with a lid/plastic wrap after the mixture gets to room temperature.

Remove spice bundle and discard. Blend nut mixture (I had to do mine in two batches) for two minutes. Line a fine-mesh sieve with cheesecloth and place over a large bowl. Pour nut mixture through sieve and squeeze out as much liquid as possible (this also will be easier if you do it 3-4 times, replacing the cheesecloth each time).

Pour the coconut milk into a separate bowl. Whisk well, until the cream and water are smooth. Add coconut milk to nut milk. Whisk in the agave and vanilla until smooth. Cover and chill for about three hours.

Before serving, whisk up the nog to freshen the froth, then pour into a punch bowl along with your desired liquor. Top with a sprinkle of cinnamon or nutmeg!


 

Quick-and-Easy Nog variation (adapted from above)

4 c unsweetened almond milk (I recommend this brand, because they only use less than 2% alternative thickeners- much better than most out there!)

1 tsp ground cinnamon

1/2 tsp ground cloves

1 tsp orange extract

1/4-1/2 tsp anise extract (personal preference)

+ everything listed above (no cheesecloth needed)

Place almond milk, spices, and extracts in a large saucepan over medium low heat. Cook for about 5-7 minutes, or until spices are aromatic. Remove from heat and let cool to room temperature. Follow above instructions starting with the coconut milk.

 

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Breakfasts, Drinks

151

Energizer Smoothie II [veggie edition]
(V, GF)

 

I used to hate to exercise. I’ve always been the person who picked the couch over the treadmill (and with fairly good reason, treadmills kinda suck); I was not a member of any sports teams following the age of nine, after an unfortunate season with the town softball league. Throughout high school and most of college I’ve had a love/hate relationship with the gym: I tried cardio kickboxing, the elliptical machine, the rowing machine, Pilates, “boot camp”, even a treacherous yoga endeavor where I managed to accidentally give myself some kind of semi-serious wrist injury that still hurts four years later. Each of these activities ended somehow: I was bored with staring at red numbers on a screen, it got too cold to walk to the gym, the list goes on.

Something changed this past summer. There was a consistent gnawing in the pit of my stomach. Something that made me feel wobbly and frustrated and disorganized. I’m sure a lot of people are familiar with this feeling and they combat it in various ways. I’ve heard driving can really help, but I while I do technically possess a driver’s license, I’m not what one would call “experienced” behind the wheel. I think the last time I parallel parked was my driving exam; I have yet to drive on a highway outside of rural Vermont. This is a long way of saying that this summer I started running. It was probably one of the best things I’ve done in a while, amid a whole host of unhealthy choices I pretty much consistently make. In all honesty, running is hard. Usually I forget how recently I’ve eaten and start the first ten minutes or so of the run with weird stomach cramps. I definitely broke my toe at one point in July (I honestly don’t know how, I should really wear shoes in my house) and didn’t realize, then ran on it for a while. But other than these tiny issues, running actually feels great. Maybe it’s the wind on my face or the music or the control I feel while speeding (a relative term) down the street.

On Thanksgiving morning I ran an 8K (because apparently runners live in Canada and still use metric?) and I finished the race. It wasn’t about seeing how fast I could go, or to get a big “congratulations!!!” from anyone who heard what I’d done that morning. It was just a thing I did. To see if I could do it. It was exhilarating, and in that moment jumping over the finish line I felt really happy. A huge part of my world kind of crumbled after that day, but that’s not what this post is about. This post is about feeling good from a healthy activity. Feeling good from something I do 100% for and with myself, which is actually a tall goddamn order. Can you count more than five things you do for and with yourself that are completely productive? I’m not sure I can. Regardless, every time I finish a run, I kick off my shoes, peel off the six shirts I have to wear to be outside without risking hypothermia -New England in December, anyone?- and make this green smoothie. Whether you’re a runner or a Netflix-watcher or a math major, I guarentee it will make your brain feel good. But if you’re really not into green things, try my first energizer bunny smoothie .

Smoothie (serves 1)

3/4 c unsweetened vanilla almond milk (or whatever milk you like)

1/4 c pineapple coconut water (I use this)

1 medium frozen banana

1/2 c frozen chopped spinach or 3 spinach ice cubes*

2 tsp date cream, agave syrup, maple syrup, or honey

1/2 tsp ground ginger

If using a normal blender, treat it gently by first blending milk, coconut water, and banana until smooth. Add remaining ingredients and liquify. If you have a Vitamix or Magic Bullet (lucky you) just throw everything in all at once!

* How to make spinach ice cubes: wash a large container of fresh spinach, roughly chop, then place in a blender and liquify. Pour mixture into ice cube trays and freeze completely. Store in a freezer bag pretty much indefinitely.

 

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How To Make Date Cream

(aka Date Butter or Date Spread)

This is literally the easiest recipe. I discovered it whilst making these brownies. Coconut oil is solid at room temperature, which I discovered yields the best results for that super creamy texture, but if it happens to liquify in your cabinet like mine did, just stick it in the fridge for a few hours and then try again. The only other ingredients you need are pitted dates! When blended up in the food processor these two things become creamy and sweet and unbelievably delicious when slathered on muffins, toast, your finger, apples, crackers, you get the gist. But I could go on, I assure you. Oh also try a spoonful of it in your morning coffee or smoothies (fruit or green)!! Okay, now I’m done. You can eat your date cream however you like! Also, feel free to mess around with the ratios of water and coconut oil. I’ve found that when you add more water the consistency becomes much more like a thick jam/fruit spread (excellent as a “sweet” on a swanky cheese board like this); and when you add more coconut oil, it’s much creamier and is excellent as an oatmeal or breakfast topper (hint/hint/hint) instead of the standard brown sugar or maple syrup.

Date Cream (makes about 1 cup)

~1 1/4 c pitted dates

2 tbsp solid coconut oil

1-2 tbsp date water (see below)

Soak the dates in hot water for ten minutes. Reserving the water, pick out the dates Place in a food processor and pulse 7 or 8 times. Add coconut oil and water, then blend until smooth! Transfer to a jar tightly closed with a lid and store in the fridge for weeks!

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Breakfasts

150

Pumpkin Oatmeal (V, GF)

Who’s tired of pumpkin flavored things yet? I’m not sure if I am, as I don’t think I can truly hit pumpkin overload until a post-turkey-day-cold-pumpkin-pie-for-breakfast moment has occurred. And trust me, it’s coming like a freight train (t minus seven days until Emily and I make the first -and last- road trip from New England to good ol’ Jersey!!!) But before I can hang out all snuggled in a blanket on the couch with my one true love (read: stuffing+mashed potatoes+corn casserole all smashed up in a bowl, sry for any confusion) I’m going to have seven more breakfasts. Which means seven more bowls of oatmeal, because I recently realized I’m on a serious oatmeal kick. Just ask the giant mason jar of bulk oats in my pantry. Or the other container of steel cut oats on top of the fridge. Or my roommates at 8 am when they see me frantically running downstairs because I’ve forgotten about the boiling pot on the stove, even though I do this every single morning. It happens. Anywho, I was perusing the blogosphere and because it’s fall everyone and their mother has been adding pumpkin to everything, be it pumpkin hummus, pumpkin milkshakes, pumpkin cinnamon rolls, even pumpkin martinis (?!? someone try this and tell me what happens) so I knew it was my turn to join the insanity. I’m actually very pleasantly surprised with the results! NOTE: if you’re like me and don’t like the innate pumpkiny flavor of pumpkin, I strongly recommend you taste the mixture as you go, paying special attention to the kind of sweetener you’re using. I use unsweetened milk so I have all the power over the sweetener, but that’s just how I roll. Gotta be able to control some aspects of life, even if it is just via breakfast food, amirite? I think maple syrup or brown sugar compliment pumpkin in the most autumny way possible, so I vote you go that route. But feel free to play around with honey/agave/coconut sugar/regular sugar!

Oatmeal (serves 1)

1/2 c rolled oats

1 c unsweetened vanilla almond milk (or any other milk you like. You can also do 1/2 c milk and 1/2 c water. Or 1 c water- I don’t judge!)

pinch of salt

2 tbsp canned pumpkin

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

~1 tbsp maple syrup (or desired sweetener)

pepitas

Place the liquid and salt in a saucepan over medium high heat and bring to a boil. While that’s happening, mix together pumpkin, spices, and sweetener. Taste and adjust as desired. Add oats to boiling liquid and reduce heat to medium. Add pumpkin mixture and cook down, stirring regularly for about 4-5 minutes. To serve, top with pepitas and a sprinkle of more sweetener!

 

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Main Dishes

148

Summer Rolls (V, GF)

Yes, I am aware that it is fall, but I am going to share this recipe for summer rolls anyway because I’ve recently discovered that my apartment is located above the boiler room in our little complex. The temperature outside: 42 degrees; the temperature inside: 78 degrees. So you can only imagine what this is like. It very much means if one is going to prepare dinner, that dinner should not involve the oven and very likely should not involve the stove. Unless of course you’re using the stove as extra food-piling space when your work surface is covered in artfully-messy-process-shot-food-styling mess (my roommates love me, can you imagine why they wouldn’t? Whatever, I make them a lot of cookies, it can’t be that bad.) Of course, I don’t always do that. Because I’m a professional and do not currently have funfetti frosting permanently embedded in my phone case after an unfortunate dropping incident. But that’s another story for another post. So, anyway. This post is about summer rolls. In November. Which leads me to question whether I should I start titling the food I make according to season? Did I make autumn rolls? I feel like for something to be an “autumn roll” it would have to have squash or pumpkin or sweet potatoes in it. THOSE are fall vegetables. Maybe next time. I’m keeping this post short and sweet so I can get back to making my current dinner: a hybrid between this and this. I’ll share it here sometime if it comes out well!

Roll (makes one)

1 large rice paper roll

1/4 avocado

1/4 small cucumber

1/2 red pepper

1/2 green pepper

1/2 carrot

small handful arugula

2 mint leaves

Dressing

juice from 1/2 lime

1 tsp dijon mustard

2 tbsp sesame oil

1 tsp rice vinegar

1/2 tsp soy sauce

1/2 tsp honey (or desired sweetener)

Slice all veggies super thin and set aside. Dampen a sheet of rice paper sheet (specific instructions may vary according to brand) and lay flat on a work surface. Lay the arugula and mint leaves on the paper, then arrange the veggies over the leaves in a neat line. Roll the sides of the paper towards the center, then starting from the bottom, simply roll the paper up! See this super helpful photo tutorial if you’re having trouble, it was a life saver for me! For the dressing, simply whisk all ingredients together. Slice the roll in half and dip in dressing! Ps- there will probably be extra dressing; I recommend saving it for a salad tomorrow. Or get more veggies and make lots of summer rolls!

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Main Dishes, Sides

146

Black Rice Pasta Salad (V, GF)

I got really into black rice pasta this summer. What started out recipe testing for variations on Pad Thai turned into so much more. The texture and flavor is different from pasta, but not in the least bit unpleasant way! Basically, it’s really rad. Obviously like normal pasta it’s extremely versatile, and can be enjoyed hot or cold, but I don’t know, there’s something about one’s pasta being roughly the color of asphalt that’s very inspiring, food-wise. It leads to a great many OBD’s (see definition and subsequent rant about dinner dishes here). This dish is essentially a conflation of several OBD’s I planned on making over a recent weekend. I started with the idea of making a broccoli slaw, but upon realization I was lacking in mayo and plain yogurt -and had no desire to walk to the store because it was raining, even less yearning to experiment with making my own mayo- decided I would do a mustard based slaw. Then that turned into a mustard ginger soy sauce. Which led me to slice in a few carrots and sesame seeds and boom! It was delicious! But a little lacking in terms of a full meal. So the perfect compliment to the flavors all up in my slaw was obviously black rice pasta! Of which I have seven -yes, seven– packets. I’m honestly not sure how or why I have so many. I think every time I go to Whole Foods I put a package or two of it in my cart, forgetting about the others I still have yet to eat. But I’m not complaining.

So backing up to making the broccoli slaw. I bought my broccoli at a tiny local market in town that sources a lot of local produce. So when I opened the farmer-not-machine-plastic-wrapped vegetable and began to rinse my broccoli I noticed something in the sink that was broccoli colored, but not broccoli. It was a little green bug. Here’s something about me: I don’t like bugs. I really don’t like bugs. I don’t like bugs so much that when I see one in my room I tape my windows shut, which is probably terrible because fresh air is more important than a few critters on my wall, but as I mentioned I really don’t like bugs. So imagine my reaction to the little green inchworm making its home in my vegetable. Yeah. My friends convinced me that this was a good thing: that the broccoli was picked and packaged and arrived at the market so recently that the little creature managed to stay alive means it’s super fresh. That it means the farmer who grew the vegetable very likely doesn’t use harmful pesticides in their crops. That at the very least, it’s protein, right? Um. Cut to me soaking the broccoli in salt water for a while, then spritzing it all over with veggie wash, then bathing it in cold water, then hot water. I mean, it WAS $4 I wasn’t going to get back. And also I’m fairly certain if I’d run back to the market hoping for a refund I would’ve gotten a “who’s this city girl upset about her garden-fresh broccoli? She probably uses a lot of hand sanitizer and eats yogurt with aspartame” kind of look.  I’m not that girl, I swear! I just…prefer to get my daily protein from, y’know, beans and quinoa, not multi-legged inch-long critters. Suffice it to say, this was an ordeal (read: I live in the first world with a good dose of privilege, in case you couldn’t already tell from the fact that I write a food blog and am enrolled in college). This is an example of an ordeal in my sheltered life and probably not the best thing for me to be upset about. But anyway. I ate the broccoli and lived to tell the tale. I did not get some sort of bug-to-broccoli-to-mouth illness, and if anything, now I really know how to wash a vegetable. This probably means I should be a farmer when I grow up, right?

PS- if you’re not into black rice pasta/can’t find it, this salad would be just as good with soba noodles, which I’ve been able to find at most grocery stores (though they’re made from buckwheat, not rice, just so we have the facts straight)! But honestly, any noodles would work in this! Pasta rocks!

Salad (serves 1 but easily doubled, tripled, etc.)

1 bundle black rice noodles (I use these)

2 c broccoli

1/2 shallot, minced

2 carrots, peeled

Dressing

2 tbsp rice vinegar

1 tbsp. dijon mustard

1/2 tbsp. soy sauce

2 tbsp sesame oil

1 tsp grated ginger

1/2 tsp garlic powder

salt and pepper

squeeze lime or lemon

Toasted sesame seeds

Cook pasta according to package directions and set aside. Combine the first seven ingredients for the dressing in a mason jar, give it a good shake (with the lid on!!), and set aside. Using a vegetable peeler or a mandoline slicer slice up the carrots and bottom part (stem? trunk?) of broccoli. Give the top part of the broccoli a rough chop and place in a bowl with the shallot. Add pasta and dressing, then toss everything together. Top with a squeeze of citrus and sesame seeds!

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