Butternut Squash & Kale Caesar Salad

26 shows up in the middle of coffee one morning and hands you a freshly printed memo that reads: “You’re going to get old one day and die. You’re cool for now, but it will happen. You’re officially on notice. You won’t be young forever.” And then 26 struts out of your office, like an unconcerned dick, having nonchalantly just changed your entire perspective. - Jessica Blankenship

I tucked that quote away into my Evernote earlier this year. It didn't resonate with me in that moment, but my 26th birthday was around the corner so I packed it where I could find it just in case. For the first time in my life, I feel my age. 

By this I do not mean that I literally feel age in my body: while I have aches and pains I do not feel 26 years weighing in my knees. I am reminded of this when we climb and I drop from the top of a bouldering wall--my knees bend and pillow my fall without complaint. But I feel 26 in my mind. (Or debatably 25.5, if you want to split hairs). 

An old soul by nature, this is a new feeling. At sixteen I felt eighteen, and at eighteen the youngest friend I hung out with regularly with twenty-two. When twenty-three came I accidentally told someone I was twenty-five (an earnest mistake). This has been a life long theme.

But twenty-six arrived last month without much warning. Twenty-six? I'm not twenty-six, am I? Twenty-six. It's not old. But my years have, perhaps, finally caught up with my soul. It's gone both ways I believe: the years have grown shorter all the while my heart has grown younger, freer, looser. 

But, enough about me and onto today’s creative creation:

Butternut Squash & Kale Caesar Salad

This salad is designed for the months when farmers markets are less plentiful, and the sun stays behind the clouds. Butternut squash and dino kale are good all year long, and it uses both liberally. An when you're feeling like you need a pick me up, this salad will do the trick. 

It’s heathful and cheesy, at the SAME TIME. That’s why everyone loves caesar salad anyways, right? This caesar salad variation is EXTRA everything, because:

• We’re using kale instead of romaine. Read: extra flavor, extra crunch, and yes — extra nutrients. Romain is mostly water 😉 (It’s also great, but I’m rooting for kale today)

• Butternut squash cubes (roasted, golden) are swapped for croutons. I KNOW some people will think this is a tragedy, but I FREAKIN’ LOVE squash, and double love it when it’s roasted. And by making this simple swap you’ve made a salad that’s “clean,” gluten-free/grain-free, and seasonal. Win, win, win!

• Homemade dressing. This is the extra mile that makes a difference when it comes to flavor. If you have store-bought dressing and are in a rush — go for it. But if you’re feel up for a few extra minutes, you will be rewarded by making your own dressing! Caesar dressing traditionally have sardines in it. Personally, I prefer a mellower flavor, so I use a dash of Worcestershire Sauce. It’s also way easier to keep on hand!

• Parmesan!! You can’t make a caesar without this key ingredient. It goes into both the dressing and the salad.

Butternut Squash & Dinosaur Kale Caesar Salad

Published October 3, 2017 by Caitlin Sherwood

Serves: 1-2   |    Total Time: 30 minutes

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Ingredients:

For the Salad:
• 1 pound diced butternut squash (1-inch cubes)
• 2 tablespoons avocado oil
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• 1 bunch dinosaur (lacinato) kale, stems removed
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 2 tablespoon finely grated parmesan

For the Dressing:
• 2 tablespoons mayonnaise (I use this brand)
• 1 teaspoon dijon mustard
• 1/4 teaspoon Worchestershire sauce
• Juice 1/2 lemon
• 1/8 teaspoon salt
• 1/8-1/4 teaspoon ground black pepper (according to your tastes)
• 2 tablespoons finely grated parmesan
• 1 teaspoon minced garlic

Directions:

1. Pre-heat oven to 450°F. Spread cubed butternut squash out on a sheet pan, and drizzle with avocado oil. Stir until each piece is until coated in oil. Sprinkle with 1/4 teaspoon salt and pepper. Place in oven, and bake for 20-25 minutes, until squash is golden on edges and tender through. Allow to cool 5 minutes.
2. While the squash cooks, prep the kale and salad dressing. First, chop the kale into bite sized pieces and place in bowl. Drizzle with olive oil, and add 1/8 teaspoon salt. Then, rub the kale with your fingers until it is tender and bright green (This makes it easier to eat and digest the kale raw). Set bowl aside.
3. Make the dressing: combine all ingredients for dressing, and whisk until creamy. Pour dressing over kale, and toss kale until evening coated in the dressing. Then, plate the kale on serving plates. Top with parmesan and roasted butternut squash. Serve.

Cauliflower Gruyere & Thyme Gratin

With gusto, I let fall into my home. I'm not talking about pumpkins or mums, either. I'm talking about the breeze.

I’m rarely home alone but when I am I take advantage of it. This time, I threw open all of the windows and let the breeze rip through the house. There are only two times of the year that allow you to do this at 3pm on a Sunday afternoon, and fall is one of them (Spring is the other; summer is far too hot and winter far too cold). I put Elephant Revival on and turned the volume up high as if to drown out other noise, even though the house was silent. I threw my hair into a messy bun on the top of my head (or tried— half of my hairs fell out, and I didn’t bother putting them into place), and I whipped out the pots and pans. 

It was going to be a good afternoon: I had cheese to melt. 

Even though cauliflower is a fall crop, I abuse the fact that modern grocery stores carry it all year around. I can't lie about this with over 19 recipes using cauliflower on this blog, and almost none of them fall-related. 

This cauliflower gratin is rich and hits your "I really just want cheese for dinner" spot, but feels a little more grown up because 1) you're eating vegetables and 2) the cheese is gruyere, which I almost can't say out loud without second guessing myself (groo-year? gru-air?). There's even a little thyme stirred in. 

It pairs well with a glass of red wine, a cold beer, or a dry cider. Fancy enough for something like Thanksgiving dinner, you could cook this cauliflower gratin up for party. But best of all, you can just reheat it as a lazy couch dinner. 

I hope you'll invite fall into your home like I did: it will come out bubbling and strings of cheese will follow as you serve yourself the first bite. Maybe, if it's cool enough, you can get away with wearing your slippers, too. 

Cauliflower Gruyere & Thyme Gratin

Published September 26, 2017 by Caitlin Sherwood

Serves: 8   |    Total Time: 60 minutes

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Ingredients:

• 2 pounds cauliflower florets (about 2 heads)
• Water, for steaming
• 1/4 cup butter
• 2 tablespoons corn starch or arrowroot powder
• 2 cups whole milk
• 1-1/2 cup shredded gruyere, divided
• 1/2 cup parmesan
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Dash cayenne

Directions:

1. Pre-heat oven to 375°F.
2. Fill a medium pot with 1 inch of water and place steam basket in pot. Place cauliflower in steam basket, and heat over medium heat until water is simmering. Allow cauliflower to steam for 5 minutes, or until tender. Remove from heat. Drain any water from cauliflower, and then put cauliflower in a 8x8inch baking dish.
3. Now, in a small sauce pan, melt the butter. While the butter melts, whisk together the milk and corn starch or arrowroot powder until no clumps remain. Pour milk into melted butter and whisk. Bring to a simmer, whisking constantly so as not to scald the milk, for 5 minutes. Add 1 cup of gruyere cheese. Continue to whisk and simmer until sauce thickens (it should be thick enough to coat the back of a spoon), and cheese is fully incorporated. Remove from heat.
4. Stir thyme, black pepper, salt, nutmeg, and cayenne into cheese sauce. Pour cheese sauce over cauliflower and use a spoon to ensure the cauliflower is all coated and the sauce is distributed.
5. Top with remaining gruyere and the parmesan. Place in oven, and bake for 35-45 minutes, until sauce is bubbling and top is golden brown. Allow to cool 10 minutes before serving.

Greek Cauliflower Rice with Feta and Olives

The food processor. It is tucked away high in a cupboard above our fridge, behind mixing bowls. Getting the food processor out means getting out my folding kitchen stool, clearing off the top of the fridge (this is actually a chore, with the amount of stuff we keep up there), and pulling 4 pieces down from three separate shelves (the base, the bowl, the lid, and any blades or attachments). And that's just to get the thing out: don't get me started on dishwashing. 😒

I avoid it. Need a half-cup of shredded cheese? I'll grate it by hand. You'd like those radishes sliced thin? Give me the chopping knife. But some times, on really rare occasions, it's worth it. Like when making almond flour pie crust. Or when making a really, really big batch of pesto, or shredding cauliflower into rice. 

Cauliflower rice isn't a regular menu item around here (we will just eat regular old rice) but the summer sun has me in the mood for light dishes. And you know how dearly I love cauliflower, so it has to be no surprise to you that I'm up for one more way to eat it. And, hey, here's a pro tip: if you hate getting your fancy food processor out as much as I do, you can buy cauliflower, pre-riced at Trader Joe's and the stuff is pretty good. Sure you don't get to see your pretty head of cauliflower in it's full and beautiful form before it gets shredded, but you do save about 20 minutes when all is said and the dish are washed, and I think that's worth it, especially on a week night. 

Something else I've been in the mood for? Feta cheese. It's has been finding it's way into all sorts of meals around here lately: everything-but-the-kitchen-sink salads, breakfast omelettes, burger tops, and sautés. The Costco-sized container lasted us not but a week, but still, enough time to make this Greek-inspired cauliflower dish a few times. 

What happens when you find yourself a Costco-sized container of feta and an easy-peasy way to make cauliflower rice? Well, why don't you just make this recipe to find out 😉

Greek Cauliflower Rice with Feta and Olives

Published June 22, 2017 by Caitlin Sherwood

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

• 1 large shallot, diced
• 1 tablespoon coconut oil
• 1 pound cauliflower, riced or shredded in food processor (you can buy it pre-shredded at Trader Joe’s in the produce section)
• 1 cup crumbled feta cheese
• 1/2 cup sliced black olives (kalamata is great, but any black olive with do)
• 1/3 cup minced parsley, plus more for garnish
• Salt & pepper to taste

Directions:

1. Heat coconut oil in a skillet over medium heat. When the oil glistens, add the diced shallot. Sauté until transparent.
2. Add the cauliflower rice to the pan. Cook for 10-15 minutes, stirring occasionally. Allow the cauliflower to brown a bit, and then remove from heat. Stir in the parsley, olives, and feta, and season with salt & pepper to taste. Garnish with extra parsley if desired. Serve warm.