sides and salads Archive

Moroccan Spiced Carrots with Feta and Mint

You know what? Life is good. Life is really good.

As much as I’d like to complain, I really can’t. My cup runneth over. My freelance career is going splendidly. My husband is the best. I have an incredible network of family and friends to lean on. I have the cutest pets on the planet. Oh, and I live in a city full of talented people (and delicious food).

In addition, I recently started a job as the Marketing Director for the Beaverton Farmer’s Market. The job is a part-time and super flexible, which is a perfect compliment to my freelance schedule. It is a huge and thriving market, brimming with artisans, farmers, bakers, and makers of every sort. I love it!

Even though I’ve only been with the market for a couple of months, I can already feel a difference in my cooking and eating habits. Each week, I come home with an incredible array of baked goods, fruits, veggies, snacks, sauces, and more. I can’t help but be inspired by the things I find at the market.

During my first week at the market, I stopped by the DeNoble Farms booth and purchased a couple of rainbow carrots. I’ve eaten a lot local and organic carrots in my day, but there was something particularly special about these carrots. They are vibrant, flavorful, crisp, and sweet. They are light years beyond any carrot you’ll find in a grocery store.

For the most part, I’ve been eating these carrots raw and unadorned, which is totally delicious. However, you really can’t go wrong with these carrots. A few nights ago a made a big roast chicken dinner, and decided to make a side of spicy roasted carrots. I made up this recipe on the spot, and I feel that it’s a winner. The sweetness of the carrots pairs so nicely with the spice and smokiness of the harissa, paprika, and cumin. The addition of salty feta and fragrant mint just add to the depth and flavor of the dish.

All of that to say, I love these carrots and I love this dish. Really, I love my life. I got no complaints and I’m gonna leave it at that.

Moroccan Spiced Carrots with Feat + Mint | Rosemarried

Moroccan Spiced Carrots with Feta and Mint

Ingredients

  • 2 small bunches organic carrots (15-20 small carrots)
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 1/4 cup olive oil
  • 1 tablespoon harissa
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • salt & pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wash and dry carrots. Remove carrot tops, if any, and reserve for another use. If you carrots are small and thin, you may leave them whole. If they are larger, slice lengthwise in half (or quarters).
  3. In a small bowl, whisk together olive oil, harissa, spices, lemon juice, and honey. Toss the carrots with the oil and spice mixture and half of the chopped mint, then arrange in an even layer on a lined baking sheet.
  4. Roast for 20+ minutes, or until fork tender. (Roasting time will vary, depending on the size of the carrots). When tender, remove from oven and arrange in a serving dish. Sprinkle feta cheese and remaining mint atop the roasted carrots. Serve warm.
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Shredded Cabbage Salad with Orange Sesame Vinaigrette

If you happen to live in Minneapolis, Chicago, New York, Fargo, Anchorage, Denver – or any other city that has a real winter – I have a new found respect for you. No, seriously. How do you do it?! The cold, snow, ice, wine, and freezing rain. I hate it all. We just had 4 straight days of snow in Portland and I feel exhausted and cold and tired and like I need a month-long tropical vacation.

When the snow began to fall on Thursday morning, I was immediately enamored. It was just so pretty and fluffy…and I didn’t want it to stop! I wished that we all could have a snow day (or two!). I wanted to cozy up with a good book, my bunny, my cat, and my husband. I wanted to watch bad television shows and drink red wine. I wanted my own little wintery staycation.

Well, I certainly got what I wished for. I was stuck in my house for 5 days, due to “extreme weather conditions”. It was novel at first, but quickly turned maddening. I cleaned my house. I did boatloads of laundry. I cooked a ton. For the most part, I cooked familiar dishes, such as meatloaf, mac n’ cheese, and harissa-stewed butternut squash. At some point during the storm, however, I decided to make something light and healthy. I raided my fridge and found a head of cabbage, a couple of green onions, carrots, and an orange. And thus, this salad was born.

This salad is the result of snowstorm and sheer boredom, but that shouldn’t deter you. The salad is bright and fresh and wonderful. Honestly, it tastes like sunshine. (And since we’re right smack the middle of winter, I think we could all use a bit more sunshine, don’t you?)

Cabbage Salad with Orange Sesame Vinaigrette | Rosemarried

SHREDDED CABBAGE SALAD WITH ORANGE SESAME VINAIGRETTE

Ingredients:

1 small head (green) Napa cabbage
1 carrot, julienned
3-4 green onions, thinly sliced
Small handful of cilantro (8-10 stems), finely diced
1 tablespoon sesame seeds
1 large clove garlic, minced
The juice of half an orange, plus 1 teaspoon grated orange zest
2 tablespoons sesame oil
1/4 cup rice vinegar (unseasoned)
1 teaspoon honey
Salt & pepper, to taste

Method:
Using a sharp knife (or mandoline or food processor), slice or shred the cabbage into thin strips. Toss the cabbage with the sliced carrots, green onions, and cilantro.

In a small bowl, whisk together the orange juice, orange zest, minced garlic, sesame oil, rice vinegar, and honey. Toss the cabbage mixture with the dressing to coat, Season with salt and pepper, to taste. Sprinkle sesame seeds over the salad and lightly toss. Serve at room temperature.

Soba Noodle Salad with Miso Chard Pesto and Honey Roasted Carrots

I spent a lot of time in the kitchen last week, prepping and preserving in anticipation for the PDX Food Swap. Truth be told, I haven’t been spending a ton of time in the kitchen as of late. Life has been busy and chaotic and I just haven’t had a lot of time or energy for creative kitchen projects. But, the PDX Food swap was looming in the distance and I just couldn’t stomach the idea of going to the swap empty-handed.

So, I carved out some time in my week and forced myself to get into the kitchen. Over the course of a couple days, I cooked and created and canned and preserved. I made a giant mess of my kitchen, but it was totally worth it.

I felt accomplished and inspired…and strangely relaxed. Cooking has that effect on me, I suppose.

roasted rainbow carrots

Of all the things I cooked this past week, I think this soba salad is my favorite. The chard and miso pesto is earthy and savory, dark and uniquely delicious. (Truthfully, it isn’t really a pesto at all. I just wasn’t sure what else to call it.) The savory pesto paired beautifully with the natural sweetness of the roasted carrots, and let me tell you, it made for a damn good soba noodle salad.

(Also: I begrudgingly brought a couple of jars of the chard and miso ‘pesto’ to the PDX Food Swap, but I selfishly wanted to keep it all to myself. It’s too good.)

Soba Salad with Swiss Chard and Miso Pesto

Soba Salad with Miso Chard Pesto and Honey Roasted Carrots

Serving Size: 3 as an entree, 6 as a side

Ingredients

  • 1 bunch swiss chard
  • 3 garlic cloves, peeled
  • 1/4 cup red miso paste
  • 2 tablespoons unseasoned rice vinegar
  • freshly ground black pepper
  • 1 package soba noodles
  • 1 bunch rainbow carrots (or 5-6 regular carrots)
  • 1.5 tablespoons sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon red chili flakes
  • Green onions, ends trimmed and sliced thinly (for garnish)

Instructions

  1. Roast the carrots (can be done ahead of time): Preheat the oven to 400 degrees. Wash and trim carrots (do not peel). If your carrots are very thin/small, you may leave them whole. If the carrots are thick, slice in half (or quarters) lengthwise. Pat the carrots dry and place in a bowl. Toss with sesame oil, honey, red chili flakes, and a pinch of salt and pepper. Lay the carrots in a single layer on a lined baking sheet and roast in the oven for 15-20 minutes, or until browned and fork tender. When cooked to your liking, remove from the oven and set aside until use.
  2. Place a large pot of salted water on the stove over high heat. Bring to a boil. Meanwhile, wash the chard and trim off the stems. Set stems aside. Roughly chop the chard leaves. When the water is boiling, add the chard leaves into the water and stir to combine. Blanch chard in the water for 2-3 minutes. Using tongs or a slotted spoon, remove chard and transfer to a bowl. Reserve the pot water.
  3. Using a food processor (or blender), blend the blanched chard, garlic, miso paste, and rice vinegar. Scrape down the sides of the bowl occasionally, and blend until a smooth paste forms. Season with freshly ground black pepper. Taste, and adjust seasonings if needed.
  4. Bring the pot of reserved blanching water to a boil. Cook the soba noodles in the water, according to package directions. Drain the noodles and rinse with cold water. Set aside.
  5. In a large bowl, toss the soba noodles with the chard pesto. Add a few teaspoons of the pesto at a time, until the noodles are evenly coated. (Extra pesto can be stored in a sealed container in the fridge) Taste, and season with salt, pepper, or red chili flakes as needed. Serve at room temperature and garnish with roasted carrots and sliced green onions.
  6. Note: I adapted this recipe from Chow, and they chose to sauté the chard stems in oil before tossing them in the soba salad. I chose to go another route with the stems, and quick-pickled them in a mixture of rice vinegar, salt, and sugar. I was pretty pleased with my pickled chard stems, and thought they made a crunchy, bright, and briny addition to the salad.
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The Northwest’s Best Stuffing with Chanterelles, Hazelnuts, and Sage

Aside from the turkey, I’d argue that stuffing is the most important Thanksgiving dish. Stuffing is an absolute classic. Never mind the fact that we don’t actually stuff the turkey with stuffing anymore (it’s a health risk!), this classic still has it’s place on the Thanksgiving table.

I’ll admit, however, that I’m not crazy about the classic all-American Stouffer’s stuffing. I prefer a rustic, bread-pudding-esque stuffing. I like stuffing with flavor and texture and contrast. Stuffing should not be a lump of mushy bread, rather, a good stuffing is moist, rich, and perfectly crisp and brown along the edges.

This particular stuffing recipe highlights some of Oregon’s finest ingredients: chanterelles and hazelnuts. We are nearing the end of chanterelle season in Oregon, so I wanted to create a stuffing that highlighted these wonderful mushrooms. The chanterelles add a buttery richness to the stuffing, and the hazelnuts lend a delicious and nutty crunch. This stuffing is simple, elegant, and seasonal. If I may say so, I think it would make a wonderful addition to your Thanksgiving table.

Lastly, tune in this Sunday, November 24th, to KPAM 860 for Missy Maki’s Ultimate Oregon Thanksgiving Show! I’ll be on air – along with a group of fantastic food bloggers – and we’ll be talking about our Ultimate Oregon Thanksgiving recipes (including this recipe). It’s going to be a blast, so be sure to listen in!

Northwest Stuffing with Chanterelles and Hazelnuts

The Northwest’s Best Stuffing with Chanterelles, Hazelnuts, and Sage

Serving Size: 8-10

Ingredients

  • 1 stick (8 tablespoons) salted butter
  • 3 shallots, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 small yellow onion, peeled and diced
  • 3 teaspoons fresh thyme leaves
  • 3/4 pound chanterelle mushrooms, cleaned and roughly chopped
  • 1⁄2 cup white wine
  • 1 cup (or more) chicken stock
  • 8 cups cubed brioche bread (can substitute high quality white or sourdough bread)
  • 2 tablespoons sage leaves, minced
  • 3⁄4 cup roasted hazelnuts, roughly chopped
  • 2 large eggs
  • 1.5 cups heavy cream
  • Salt & freshly ground black pepper

Instructions

  1. Can be done ahead of time: To make stuffing, you’ll need dry/stale bread cubes. If you’re working with fresh bread, you’ll need to manually dry out the bread cubes. To do this, arrange the cubes on baking sheets in a single layer. Bake in a 300 degree oven, tossing occasionally, until the bread is crunchy and golden brown (about 15 minutes).
  2. To make the stuffing: Preheat oven to 350 F. Lightly grease a 9×13 baking dish.
  3. Melt the butter in a large skillet over medium heat. Add shallots, onion, and garlic and cook for 3-5 minutes, or until translucent. Add the mushrooms and 1 tsp of thyme. Cook for 5 minutes, or until the mushrooms have released their liquid and the liquid has evaporated. Add in the white wine and continue to cook, until the liquid has mostly reduced. Add in 1/2 cup of stock and cook until there is very little liquid left in the pan. Season with salt and pepper, to taste. Set aside until use.
  4. In a large bowl, toss together the bread cubes, hazelnuts, sage, thyme, and sauteed mushrooms. In a small bowl, whisk together the cream, eggs, and remaining chicken stock. Season with salt and pepper. Pour the cream mixture over the bread mixture and toss to coat. Spread the stuffing into the prepared pan. If the mixture seems dry (it should be moist), pour a bit of chicken stock over the top of the stuffing. Cover with foil and bake for 30 to 40 minutes. Remove foil and bake another 15 minutes, or until golden brown.

Notes

Recipe adapted from NY Magazine

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Buckwheat Soba Salad with Snow Peas and Radishes

Did you know that the word ‘soba’ is the Japanese name for ‘buckwheat’?

And did you know that buckwheat isn’t really wheat at all?

In fact, buckwheat comes from an entirely different botanical family. Buckwheat is actually in the same family as sorrel, knotweed, and rhubarb.

You learn something new everyday! I think this information is amazing. Who knew that buckwheat was related to rhubarb?! (I certainly did not!)

As for the recipe? It’s light, it’s seasonal, and it’s perfect for picnics, BBQ’s, and weeknight dinners in the backyard.

Buckwheat Soba Salad with Snow Peas and Radishes

Ingredients

  • 1 package of buckwheat soba noodles
  • 1 cup fresh snow peas
  • 4 green onions, diced
  • 6-8 radishes, sliced thinly
  • Sesame seeds
  • 2 tablespoons soy sauce
  • 1.5 tablespoons Ponzu (or lemon/lime juice)
  • 1.5 tablespoons sesame oil
  • 1 teaspoon agave syrup (or brown sugar)
  • 1 teaspoon seasoned rice vinegar

Instructions

  1. Cook the soba noodles according to the package directions. Once cooked, rinse with cold water and chill until use.
  2. Mix together soy sauce, ponzu (or citrus), sesame oil, agave, and rice vinegar. Taste, and adjust seasonings as needed. (I personally like a lot of citrus, so I used ponzu and lime juice.)
  3. Toss together the noodles, snow peas, sliced radishes, and green onions. Drizzle the soy dressing over the salad, and toss to coat. Be careful not over-do it on the sauce (this salad’s beauty is in it’s lightness and simplicity). Garnish with sesame seeds. Serve chilled.
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FRIDAY FAVORITES: SALAD EDITION

I’m in a bit of a salad phase. Blame it on the hot weather or blame it on the abundance of greens in my garden — whatever the reason may be, I’ve been craving and consuming a lot of salad.

Tis the season, I suppose.

For this reason, I decided to post a round up of my favorite spring and summer salads. Here, in no particular order, are a few of my favorites.

FRIDAY FAVORITES: SALAD EDITION

asparagus arugula feta salad

1. ASPARAGUS & ARUGULA SALAD WITH FETA AND MINT

apple fennel celery salad

2. SHAVED APPLE, FENNEL, AND CELERY SALAD

peanutnoodles

3.SPICY PEANUT NOODLE SALAD

avocado slaw

4. RED CABBAGE SLAW WITH CREAMY AVOCADO DRESSING

radishy

5. RADISH LEAF PESTO PASTA SALAD

Basil Watermelon Salad by Rosemarried

6. THE PRETTIEST WATERMELON SALAD WITH BASIL, BALSAMIC AND MOZZARELLA

blackberry grnbean2

7. GREEN BEAN AND BLACKBERRY SALAD WITH GOAT CHEESE AND CARAMELIZED ONIONS

cornsalad1

8. GRILLED CORN SALAD WITH CHERRY TOMATOES AND AVOCADO

Farro and Asparagus Salad with Goat Cheese and Lemon

I’ve been in a fog for nearly a week now. My nose is stuffed up, my throat is sore, and my head aches. I’m not sure if this is a cold, a sinus infection, allergies, or a combination of all three. Whatever it is, it isn’t particularly enjoyable.

I’ve had the hardest time writing this post, simply because food simply doesn’t sound good. I can’t taste anything and I can’t smell anything. It’s all a little bit pathetic.

I made this salad before I got sick — back in the good ole days when I could taste and smell and enjoy. It was bright and lemony and full of the flavors of spring. It was lovely.

I’m sure I’ll feel better in no time, and that food will taste good again. For now, I’ll have to live vicariously through all of you. If you happen to make this dish, I just ask that you take a moment and savor it.

Enjoy the flavors of spring for me, please. :)

Farro and Asparagus Salad with Goat Cheese and Lemon

Serving Size: 4 as a

Ingredients

  • 2 cups cooked farro
  • 1 pound asparagus
  • 1/4 cup goat cheese crumbles
  • 1/4 cup toasted hazelnuts, roughly chopped
  • 1/4 cup (or more) hazelnut or olive oil
  • The juice and zest of 1 lemon
  • 1.5 teaspoons minced chives
  • Salt & pepper, to taste

Instructions

  1. First, cook the asparagus. Bring a medium or large pot of water to a boil. While the water is heating, trim the woody ends off the asparagus. Cut asparagus into 1″-2″ pieces. When the water comes to a boil, place asparagus pieces in the boiling water and cook for 2-3 minutes. Remove from boiling water and plunge into an ice bath (or rinse with cold water). Drain asparagus, pat dry, and set aside.
  2. To make the dressing — mix together lemon juice, olive oil (or hazelnut oil), chives, salt, and pepper. Toss the farro, asparagus, and hazelnuts together in a shallow bowl. Pour dressing over the farro mixture, and stir to coat. Gently stir in goat cheese crumbles and lemon zest. Taste, and adjust seasonings if needed.

Notes

Adapted from The Kitchn

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