Citrus Blossom Salad

In the middle of winter, most salads fail to hit the spot because the produce isle is generally sad and farmers markets are closed (though this roasted sweet potato and kale salad is usually a good bet). Around January citrus finally hits the shelves, freshly picked and shipped from warmer climates. It’s in that window that this salad should take the spotlight, a perfect stage for citrus varieties you can’t easily find other times of the year.

Orange flower water adds a subtle, elegant twist to the vinaigrette in this recipe (and also how it got its name). It smells incredible and one bottle will last you forever (plus, you’ll be one step closer to making baklava).

Serve this salad with with roasted chicken, a panini, or a warm stew like tagine to make a meal.

Citrus Blossom Salad

Published January 4, 2021 by Caitlin Sherwood

Serves: 4   |    Active Time: 15 minutes

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Ingredients:

1 head tender romaine lettuce, washed and spun or patted dry

3 oranges (for a fun pop of color, mix-and-match a variety of oranges: cara cara oranges for pink, blood oranges for deeper red, valencia/navel for traditional orange)

¾ cup chopped walnuts, toasted

1/2 cup feta crumbles

1 tablespoon minced parsley leaves

Optional: Freshly cracked black pepper to taste

For Orange Blossom Vinaigrette:

1/4 cup freshly squeezed orange juice

Pinch of salt

1 tablespoon Orange Blossom Water

1/3 cup extra virgin olive oil

Directions:

1. Arrange lettuce on 4 plates, optionally tearing with your hands to remove any tough stem pieces.
2. Segment the oranges by slicing off the peels with a knife, and then carefully cutting segments out from between the pith. It can be helpful to do this over a bowl, to catch any juice. Reserve the left over pieces — we’ll use them to make the vinaigrette. Here is a good video on how to do this. Arrange orange slices over the lettuce.
3. Sprinkle walnuts and feta over each salad, and sprinkle with parsley.
4. Prepare vinaigrette: Squeeze as much juice from the remaining orange pieces into a bowl. Add salt, orange blossom water and olive oil, and whisk to combine. Drizzle to taste over salads.
5. Top with freshly cracked pepper to taste, and serve immediately.

Fall Black Rice Salad

Less than 2 weeks until Thanksgiving — though it feels like March was yesterday. In the spirit of the season, I thought I’d use this post to remind myself (and hopefully others!) of the positives. This week I’m thankful for:

• How so many people showed up and voted for change and inclusivity in the US this month

• Snow, which has helped combat Colorado’s wildfires, and reminded me that fall is really here, even though this year has gone by in the blur

• Fall cooking and baking. Favorites this week, were: this wild rice salad, tahini rice crispy recipe from Bon Appetit, quiche, Massaman coconut curry with tofu, sourdough focaccia, and miso braised greens. Next week I’d like to make cranberry hand pies and a pear coffee cake!

• The upcoming holiday break — while it certainly won’t be a “normal” Thanksgiving, it will be nice to have a break and unplug

Fall Black Rice Salad

Published October 6, 2020 by Caitlin Sherwood

Serves: 6   |    Active Time: 30 minutes

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Ingredients:

1 tablespoon coconut oil or olive oil

1 small sweet onion, diced

2 cloves garlic, minced

1 cup black wild rice, such as Forbidden Rice (Wild rice blends will also work well)

2 cups chicken broth, or more as indicated on package (If using an Instant Pot to cook the rice, reduce to 1-1/4 cup broth)

3 slices bacon, cooked

1 apple, such as Sweet Tango or Honeycrisp

1/2 cup chopped, toasted pecans

2 cups baby arugula

Salt & pepper

Directions:

1. Heat oil in the bottom of a sauce pan (or Instant Pot on Sauté setting). Sauté onions and garlic until transparent.
2. Add rice to pot, along with broth. Cover, and cook according to instructions on the rice packet. (If using an Instant Pot, set to Multigrain setting for 14 minutes with the vent in the sealed position. Natural release for 10 minutes.)
3. Chop the bacon into 1/2-inch pieces. Core the apple, and dice. When the rice has cooled, add bacon, apple, pecans and arugula. Toss, and season with salt and pepper to taste.

Balsamic Fig Glazed Chicken

This recipe was originally published to the blog in 2016. I’m giving the post an update. The sauce for this recipe is sweet and tangy. You can make this any time of year using fig jam, but I like making it in fall, when I start craving richer meals.

You never know where inspiration will find you, and this recipe is proof: some years ago, on a road trip, we stopped at a grocery store for a quick meal. I ended up ordering balsamic fig-glazed chicken from the deli counter. My expectations of the deli counter meal were low, so imagine my surprise when I took the first bite and found the glaze to be complex and full of flavor. This make-it-at-home version is far better than that deli version, a perfect dish for a dinner party on a crisp fall evening. Serve with a spicy red wine and this salad from Saveur (I use Asian Pears rather than apples for extra crunch).

Balsamic Fig Glazed Chicken

Published October 6, 2020 by Caitlin Sherwood

Serves: 4   |    Active Time: 60 minutes

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Ingredients:

1 pound boneless, skinless chicken thighs (Breasts also work, but I prefer thighs because they tend to stay juicier; Chicken breasts tend to take longer to cook, so adjust accordingly)

2 tablespoons butter (or coconut oil)

1 medium-sized shallot

2 cloves garlic

1/4 cup red wine

1/4 cup fig jam

1 tablespoon balsamic vinegar

Salt & pepper

4-6 slices of Provolone cheese

Directions:

1. Start the sauce: Mince shallots and garlic. Heat 1 tablespoon butter in saucepan. When butter is sizzling, add shallots and garlic. Sprinkle with a generous pinch of salt, and sauté until shallots are translucent and starting to brown.
2. Pour 1/4 cup red wine into sauce pan. Bring to simmer. Cook for 5-6 minutes, until liquid has reduced by about half. Add 1/4 cup fig jam and 1 tablespoon balsamic vinegar, and stir to incorporate. Simmer sauce, stirring frequently, until the sauce has thickened enough to coat the back of a spoon. Remove from heat and set aside.
3. Season chicken generously with salt. Cook the chicken: heat remaining 1 tablespoon butter in a skillet over medium heat. When butter is sizzling, place chicken in pan. Cook on one side, without moving, for 5-6 minutes, or until chicken easily releases from the pan (if chicken sticks, it likely needs to cook a bit longer). Spoon about half of the fig sauce over the cooked side of the chicken, and continue to cook on the second side for 5 more minutes, or until and internal temperature of chicken reaches 165°F. Spoon remaining fig sauce over chicken, and top each piece with a slice of provolone. Place lid on pan, and cook for 1-2 more minutes, until cheese is melted.
4. Transfer to serving plates, and season to taste with freshly cracked black pepper.
5. Note: You can also grill the chicken if that’s more your style. The cheese will melt very quickly if you go this route, so watch closely.