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

---

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.

Ramen Noodle Salad

Quick work day lunch. Lazy dinner.  Full of veggies, bright with flavor, and satisfying. Adaptable. Easy camping meal (and yes, there is still camping left to do this year!). This dish is all of those things, which is likely why it’s become a repeat hit for us this summer. 

I stocked up on ramen noodles from Costco early last spring, and since they’ve become a fall back when I don’t want to go to the grocery store, or when I don’t want to spend a lot of time cooking. When weather turned hot, ramen went from soup to salad with surprising ease. I had extra appreciation for this meal just a few weeks ago, when I packed up a container of veggies and two packets of ramen noodles as a camping dinner. It was one of the fastest, mess- and stress-free camping dinners I’ve had! .

This is more of a concept than a recipe. What I mean is you can swap ingredients in or out based on what you have. Just keep the concept in mind, which has a few core ingredient categories: ramen noodles, veggies and herbs, dressing, and crunchy toppings. From there, make it your own. Protein, like soy beans, tofu, or chicken/shrimp are optional bonuses.

Ramen Noodle Salad

Published September 22, 2020 by Caitlin Sherwood

   Print This Recipe

Serves: 2   |    Active Time: 15 minutes

---

Ingredients:

2 packets ramen noodles (remove sauce or flavoring packets; they will not be used)

Water, for cooking noodles

2-3 cups fresh vegetables, such as: lettuce, spring greens, cubed avocado, julienned carrots, sliced cucumbers, cherry tomatoes, diced bell pepper, snow pea, sugar snap peas, sliced radishes

1/4 cup fresh herbs, such as: Thai basil, Genovese basil, mint, cilantro, sliced green onions

2 tablespoons crunchy toppings, such as: toasted sesame seeds, slivered almonds, toasted cashews

Optional: 4 ounces protein, such as: steamed soy beans (edamame), tofu, roasted chicken, or shrimp

Optional, for added spice when serving: chili flakes or minced fresh Thai chilis to taste

For the dressing:

1/4 cup white rice vinegar

2 tablespoons cup soy sauce

2 tablespoons olive oil

1 tablespoon toasted sesame oil

1 tablespoon sambal olek (chile-garlic sauce) or Sriracha

1 teaspoon maple syrup

Directions:

1. Cook noodles according to directions on package, but do not use any flavor packets or sauce included with them. Once cooked through, drain noodles through a strainer and rinse with cold water to cool.
2. Divide cold noodles amongst serving bowls. Arrange chopped vegetables over top, along with herbs, and optional protein.
3. In a jar, combine ingredients for dressing. Place lid on jar and shake to combine. Drizzle dressing over noodles and veggies.
4. Top with toasted sesame seeds and/or nuts. Add chili flakes or minced Thai chilies to taste for add spice, and serve.

Pear Harvest Salad with Hazelnuts & Brie

If you want a fail-proof salad formula, with no recipe, just take a bed of greens and add a fruit, a nut, and a cheese. Drizzle with vinaigrette. This salad is a perfect proof point for that formula (which really never fails).

Happen to be planning your Thanksgiving menu? With pears, brie, and hazelnuts this dish fits right in. Looking for more of a salad-for-lunch kind of situation? Add cooked farro, which will add some heft.

Pear Harvest Salad with Hazelnuts & Brie

Published November 13, 2019 by Caitlin Sherwood

Serves: 2-4   |    Active Time: 20 minutes

---

Ingredients:

3-4 cups baby arugula

1 ripe bosc pear

1/4 cup raw hazelnuts

1/4 cup brie, sliced into bite-sized pieces

1/4 tablespoons dried cranberries

1/4 cup cooked and cooled farro, wheat berries or brown quinoa

1 tablespoon balsamic vinegar

2 tablespoon extra virgin olive oil

1/4 teaspoon dijon mustard

Generous pinch salt

Several cracks of black pepper, plus more for topping

Directions:

1. Preheat an oven to 300°F and spread hazelnuts on a baking sheet. Place pan in oven, and toast nuts for 10-15 minutes, checking frequently. The nut should be golden brown (the papery skin will be dark, and begin to blister). Remove nuts from oven, and place in a cloth kitchen towel. Rub nuts in the towel to remove the papery skins (some won’t come off, but it’s fine). Set aside to cool completely.
2. While the hazelnuts toast, place arugula in a serving bowl.
3. Slice the pear in half. Cut off the stem, and remove the seedy center. Slice pear into 1/4-inch thick pieces. Arrange pears over top of the arugula.
4. Top with dried cranberries, farro, and pieces of brie.
5. When hazelnuts are cooled, scatter over the salad.
6. Add balsamic vinegar, olive oil, dijon mustard, a pinch of salt, and a few cracks of pepper to a jar/container with a lid. Place lid on jar, and shake to combine.
7. When ready to serve, drizzle vinaigrette over salad.