Posted: May 15 2016
It's that time of year where the temperature starts to drop and we become lost. Lost for clothing options, lost for activities that required going out in the cold and most importantly lost for food choices. Personally for us yogurt in the morning or cold salad for lunch and dinner isn't going to cut it during these colder months. We need our food to inspire us and warm us up from the inside out (a belly full of love).
We've collated a few of our favourites and oh boy they're delicious and cozy. If you have time to play around try this at the next family dinner or lunch dates with friends.
Warm Quinoa, Sweet Potato and Kale Salad
Prep Time: 20 Minutes
Cook Time: 30 Minutes
1/2 tbsp extra virgin olive oil
1 medium/large sweet potato, peeled, chopped
1 tsp sweet paprika
1 tbsp pure maple syrup
3 packed cups kale, stems removed, chopped
3 cups cooked quinoa or 1 1/2 cups uncooked quinoa
1/4 cup red onion, chopped
1 cup fresh pomegranate arils
1/4 cup fresh orange juice (from about 1-2 oranges)
1 tbsp extra virgin olive oil
freshly cracked pepper
If you don't have cooked quinoa, start with that. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside. (This will make a little bit more cooked quinoa than what you will need for the salad).
Heat olive oil in a non-stick skillet. Add sweet potatoes and paprika. Season with sea salt and freshly cracked pepper, to taste. Stir to cover the sweet potatoes with the spice. Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes. When they are almost ready, stir in maple syrup and finish cooking.
Add kale and cook until wilted, about 5 minutes.
Add 3 cups of cooked quinoa, stir and cook until warm.
Turn off the heat and add onion and pomegranate.
In a small bowl, whisk together orange juice and olive oil. Season with sea salt and freshly cracked pepper, to taste. Drizzle over warm salad, toss and serve immediately.
Prep Time: 15 Minutes
Cook Time: 2 Hours
4 1/2 teaspoons (2 packets) instant yeast
2 1/2 cups warm water (110°F)
2 tablespoons olive oil
1 tablespoon granulated sugar
4 cups (18 ounces or 510 grams) bread flour
3 cups (13.5 ounces or 383 grams) all-purpose flour
2 teaspoons fine salt
1 egg white
In the bowl of an electric stand mixer stir together the yeast, water, olive oil, and sugar. Add the bread flour and stir until combined. Fit the mixer with the dough hook and on low speed, gradually add in the all-purpose flour and then the salt. Turn speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. You can also knead by hand for 5 to 7 minutes. Transfer the dough to a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 40 minutes.
Gently deflate the dough and divide into 6 equal portions. Stretch each portion into a tight ball, pinching the bottom with your fingers and rolling around on the counter to seal and shape. If the ball is too loose it may deflate while baking, so be sure to make a nice tight shape. Place the balls on a greased baking sheet. Slash the top with a sharp knife to score in an X shape. Cover and let rise again until doubled in size, about 30 minutes.
Meanwhile, preheat the oven to 400°F. Place an empty broiler tray on the top shelf.
In a small bowl, beat the egg white with 1 tablespoon of water. Brush over the dough. Place the baking sheet in the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for 25 to 30 minutes, or until golden. Cool completely.
Cut a large round from the top of each loaf and scoop out the center. Fill with hot creamy soup and serve immediately.
Winter Beet + Pomegranate Salad with Mapple Candied Pecan + Balsamic Citrus Dressing
Preheat the oven 400 degrees F.
Toss the beets together with the olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on two baking sheets. Roast for 30-35 minutes or until lightly charred and tender. Allow to cool before adding to the salad.
Meanwhile, line another baking sheet with parchment paper. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake (at 400 degrees F.) for 15-25 minutes, stirring 2-3 time throughout cooking until the pecans are toasted and golden. Remove from the oven and spread the pecans in one layer. Allow to cool.
Add the greens to a large bowl. Add the pomegranate arils, beets, pecans and gorgonzola cheese. Give the salad a gentle toss.
To make the dressing, combine the olive oil, balsamic vinegar, fig preserves, orange zest + juice and a pinch of salt + pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad.