Posts Tagged spring

Spring Strawberry Salad with Lime Poppy-Seed Vinaigrette

This is such a simple and pretty spring salad. I won’t pretend this salad is anything new or revolutionary – let’s be honest, we’ve all seen spinach and strawberry salads before – but I think the simplicity of this salad is what I love most about it. It’s chock-full of gorgeous spring produce – strawberries, spinach, fennel, radishes, and snap peas – and the veggies are perfectly complemented by a bright and balanced homemade lime and poppy-seed vinaigrette.

This is one of those recipes that can easily be changed and adapted, depending on what you have on hand (or what you’re in the mood for). You could substitute lettuce, kale, arugula, or any other type of leafy green for spinach in this salad and it would be equally delicious. Or, try using pecans or hazelnuts instead of almonds. Whatever the case, you can’t go wrong with the combination of ripe strawberries, spring veggies, goat cheese, and a sweet and tangy vinaigrette.

spring strawberry salad | rosemarried

Spring Strawberry Salad with Poppyseed Vinaigrette

Ingredients

  • Several handfuls of fresh spinach leaves
  • 1 cup fresh strawberries
  • 3/4 cup sugar snap peas
  • 1/2 fennel bulb
  • 3-4 french breakfast radishes
  • 1/2 cup chopped toasted almonds
  • Crumbled goat cheese
  • 1/4 cup coconut oil (melted)
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1.5 tablespoons honey
  • Squeeze of fresh lime juice
  • 2 teaspoons poppy seeds
  • Pinch of yellow mustard powder
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Wash and pat dry the fruits and vegetables. Remove strawberry tops and slice into halves or quarters. Slice the snap peas thinly, at an angle. Using a mandoline, shave the fennel bulb and radishes into thin slices.
  2. In a small bowl, whisk together the dressing ingredients – oils, vinegar, lime juice, poppy seeds, and spices.
  3. Gently toss the spinach with the strawberries, snap peas, fennel, and radishes. Toss with poppyseed vinaigrette, to coat. Sprinkle chopped almonds and goat cheese crumbles atop the salad. Sprinkle a few fennel fronds on the salad, if desired. Add an extra dash of black pepper, for an extra kick.
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Friday Favorites: April 11, 2014

Spring has arrived, and I couldn’t be happier. This season is, without question, my absolute favorite. Everything is new again. Everything is green, alive, and so darn beautiful. I find myself spending all of my free time outdoors, soaking in the sunshine and breathing in the spring air.

With that said, I thought it only appropriate that I write a spring favorites list. It’s been awhile since I’ve posted one of these list, and I have a lot to share.

So, without further adieu, here are some of my current favorite things.

FRIDAY FAVORITES: APRIL 11, 2014

Tiny Human | Rosemarried.com

*So, I should probably start out my favorites list by saying that WE’RE HAVING A BABY(!). I’d say this news tops the favorites list by a long shot. ;) Nich and I are completely thrilled, and we are looking forward to the crazy journey ahead of us.

*Now that you know I’m knocked up, the rest of my favorites list will probably make more sense. For example, I’m currently obsessed with and/or craving chocolate chip cookies. I want to eat all the chocolate chip cookies, all the time. I’ve been on a mission to find the best chocolate chip cookie in Portland, and the current winners are: Two Tarts, Roman Candle, Tabor Bread, and Bunk Sandwiches. (If you happen to have any local chocolate chip cookie recommendations, I’m all ears.)

*La Croix Sparkling Water: Coconut Flavor. I’m not gonna lie, I really miss margaritas. But, when I’m sipping a cold glass of sparkling coconut water, I don’t miss margaritas nearly as much. La Croix doesn’t contain any sugar or sodium, and has just a hint of natural flavor. It’s the perfect pregnancy treat.

Rhubarb | Rosemarried.com

*RHUBARB. I’m so excited that it’s rhubarb season! I bought a ton of rhubarb at the Beaverton Farmer’s Market last week, and thus far I’ve made Rhubarb Sour Cream Coffee Cake (recipe coming to the blog shortly!) and Lavender Rhubarb Simple Syrup. I also want to make this recipe. And this recipe. Oh, and let’s not forget about this delicious rhubarb recipe.

*Awesome Blogs. Since I’ve essentially been hibernating for a couple of months, I’ve had a bit more time to catch up and read blogs. Recently, I’ve been particularly enjoying: Local Haven, Bird is The Word, The Everywhereist, The Little Things We Do, and Autumn Makes & Does.

*”Days Are Gone” by Haim. I love this record. So much. It’s perfect springtime roll-down-your-windows-and-sing-along music.

Cheese and Crack, Portland OR

*Cheese and Crack. This is a darling new restaurant that serves my two favorite food groups: cheese and bread. The presentation is stunning (see above) and the cheese selections are spot on. Oh, and they make ‘nachos’ with potato chips and mornay sauce. Need I say more?

*The Chocolate Cake at Xico. I liked this cake so much I wrote an article on Serious Eats about it. (Also, I can never think about chocolate cake without thinking about Bill Cosby, so while I’m at it I’ll just include a link to Cosby’s infamous “Dad is great, give us the chocolate cake!” bit.)

*Playoffs! The Blazers officially made the NBA playoffs! It’s all happening! And, the husb and I splurged and bought tickets to a playoff game. You guys, I’ve never been to a playoff game in my whole life. I AM SO EXCITED.

And, that’s all for now, folks! Happy Friday.

xoxo
Lindsay

Roast Chicken Salad with Tarragon and Apricots

This recipe starts with Martha Stewart’s roast chicken. I suppose there are other ways you could go about cooking the chicken, but I adore Martha’s recipe. It is simple and classic and it results in perfectly cooked chicken, every single time. (A quick note about Martha’s chicken recipe. She says to cook the chicken to 180-190 °F. However, the FDA recommends that chicken be cooked to 165 °F. I side with the FDA on this one. If cooked to Martha’s recommendation, I think the chicken would be dry and overdone.)

Recently, I’ve been attempting to roast a chicken at least once a month. First off, roast chicken is so incredibly delicious. In a world full of boneless skinless chicken breasts and chicken nuggets made of pink slime, it is easy to forget that chicken is real food that comes from a real animal. I almost forgot that chicken can taste good. But let me tell you, a properly roasted chicken is one of my favorite things to eat.

In addition, a roast chicken results in multiple meals throughout the week, and a whole bunch of homemade chicken stock. (And homemade chicken stock is the best!) While there are a number of great ways to use up leftover roast chicken, I almost always end up making chicken salad. What can I say? I love a good chicken salad.

I’ve made a lot of chicken salads in my day, and this version is one of my favorites. The crunch of the celery, the sweetness of the apricots, and the vibrance of the fresh spring herbs are just perfect together. It is the perfect springtime meal.

Tarragon and Apricot Chicken Salad | Rosemarried

Tarragon and Apricot Chicken Salad

Ingredients

  • 3 cups cooked chicken (mix of light & dark meat), roughly chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white wine vinegar
  • Salt & pepper, to taste
  • 1/8 teaspoon nutmeg
  • 1 tablespoon hazelnut oil (optional)
  • 2 tablespoons fresh tarragon, minced
  • 1 tablespoon fresh chives, minced
  • 1 tablespoon fresh parsley, minced
  • 1/2 cup dried apricots, roughly chopped
  • 2-3 celery sticks, roughly chopped
  • 1 small shallot, diced
  • Optional ingredients: chopped hazelnuts or diced green onions.

Instructions

  1. In a small bowl, mix together the mayo, sour cream, hazelnut oil, vinegar, and herbs.
  2. Mix together chicken, celery, shallot, and chopped apricots in a medium sized bowl. Pour the sour cream mixture over the chicken and stir to combine. Taste, and adjust seasonings as needed.
  3. Cover the chicken salad and store in the fridge for at least an hour before serving. Serve with bread, crackers, or in lettuce cups.
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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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Spring Sandwich with Avocado, Radish, and Greens.

And just like that, everything is new again.

The chill of winter has lifted and life is springing forth from the ground. I see it all around me and I feel it in my bones.

Spring has come.

With the spring comes change. For me, this time of year means many different things; it is a time of celebration, a time of plenty, and a time of joy. It is a time for farmer’s markets and radishes and ramps and spring greens. It is a time for opening up the windows, a time for letting the sunlight and fresh air in.

daffodils

For some of us, this season is also a time of remembrance. A time of fasting and prayer, in preparation for the death and resurrection of Christ. For the past few years, Nich and I have observed Great Lent (aka Orthodox Lent). For six weeks, we abstain from meat, dairy, and alcohol, in preparation for the Easter Feast (Pascha).

I am only one week into Great Lent, but I already feel the effects of fasting. I feel focused and rested, contemplative and clear-minded. I feel hopeful and grateful. And yet, I am struck by the realization that I have so much. I have the freedom to abstain from luxuries such as meat, cheese, and wine. I know that there are many (many) people in this world who aren’t afforded this choice. They abstain because they do not have.

It is a sobering realization that I do not take lightly. Such is the nature of this season – it is a time of hope and of heaviness.

All that said, here’s to spring and all that it brings.

Spring Sandwich with Radishes, Avocado, and Spring Greens

Serving Size: Serves 2

Ingredients

  • 1 large ripe avocado
  • 1 small red onion
  • 1 heaping cup spring greens (baby kale, arugula, spinach, chard, lettuce, etc.), washed and patted dry.
  • 3 radishes
  • Slices of whole wheat sourdough (or other bread of your choice)
  • Whole grain mustard
  • Red wine vinegar
  • Olive oil
  • Lemon juice
  • Salt & pepper

Instructions

  1. First, I like to ‘quick pickle’ the red onion. You don’t have to pickle the red onion, but I think it adds a nice vinegary kick to the sandwich. To pickle the onion, first peel the onion and slice 1/4 of the onion into very thin slices (reserve the rest for another use). Place the onion slices in a small bowl and sprinkle 1/2 teaspoon of kosher salt over the onions. Pour red wine vinegar over the onions, just enough to cover and stir to coat. Allow to sit for 15 minutes (or more).
  2. Meanwhile, assemble the sandwiches. In a small bowl, toss the greens with a bit of olive oil, salt, and pepper. (Be careful not to overdress, use only a little olive oil and lemon juice.)
  3. Spread a thin layer of whole grain mustard onto a piece of bread. Top with half of the greens. Slice the avocado in half, and cut the half into thin slices (reserving the other half for a second sandwich). Arrange the avocado slices atop the greens.
  4. Using a knife or mandoline, slice the radishes into very thin rounds. Place radish slices atop the avocado.
  5. Sprinkle a few of the pickled red onions atop the sandwich. Season with a bit of salt and freshly ground pepper. Top with another slice of bread, or enjoy as an open-faced sandwich.
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Strawberry & Mint Shortcakes: Recipe Swap

When life hands you lemons, you’re supposed to make lemonade. When life hands you a neck injury, however, it seems that you can’t make much of anything.

I’ve been stuck on the couch for three days. It hurts to move, it hurts to sit, it hurts to sleep. I’ve got my routine down: a glass of water, ibuprofen, ice (frozen peas) and heat (homemade sock rice pack). I watched an entire season of Project Runway yesterday. I’m going a little bit stir crazy. And while there’s never a good time to get injured, this weekend seemed like particularly bad timing. The Montavilla Farmer’s Market opened for its 6th season today. In addition, today is the deadline for the June Recipe Swap.

I’ve been planning this post for weeks. When Christianna (from Burwell General Store) emailed us the recipe for ‘Mint Pie‘, I knew that I was going to take the recipe in an entirely different direction.

You see, I’m one of the few people on the planet that doesn’t like the combination of chocolate and mint. I love chocolate. I love fresh mint. For whatever reason, I just don’t like them together. (Please don’t hate me!) Since it’s strawberry season in the Northwest – and since my mint plant is growing like crazy and threatening to take over the backyard – I decided to combine these two ingredients instead.

My apologies to all of the chocolate-and-mint lovers out there, but I’m officially on Team Strawberries-and-Mint. The combination is incredible! This dessert is a slight variation of a classic strawberry shortcake, but it’s the subtleties that make this recipe truly special. Perfectly ripe strawberries, purchased at the farmer’s market this morning. Fresh mint, plucked from my backyard. Hints of lemon, mint, black pepper, and cream. It all works together to create a light and airy spring treat that isn’t overly sweet or complicated. It’s just perfect.

STRAWBERRY & MINT SHORTCAKES WITH LEMONY WHIPPED CREAM
Adapted from Bite by Michelle
(Makes 10-12 shorcakes)

For the shortcakes:
1 3/4 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons white sugar
2 tablespoons fresh mint, finely diced
1 stick (1/2 cup) chilled salted butter, cut into small cubes
2/3 cup buttermilk
Optional: Egg wash & raw sugar

For the strawberry topping:
1 pint strawberries
1.5 teaspoons chopped fresh mint
1 teaspoon lemon juice
1 teaspoon white sugar
A couple grinds of black pepper

For the lemony whipped cream:
1 cup heavy whipping cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon zest

Method:
In a large bowl, combine flour, baking powder, salt and sugar. Using a pastry blender (or knives, fingers, food processor, etc) cut in butter until it resembles a coarse meal. Stir in mint and buttermilk, and mix until just combined.

Turn the dough out onto a floured surface. Knead a couple of times and pat into a circle (with a 1″ thickness). Using a biscuit cutter (or juice glass), cut out the shortcakes. Place on a lined baking sheet, 1-2 inches apart. Optional: brush each cake with an egg wash and sprinkle with raw (or coarse grain) sugar before baking.

Place baking sheet in the oven on bottom rack and bake for 10-12 minutes, or until golden brown. Remove from oven and set aside to cool.

Meanwhile, wash and de-stem the strawberries. Slice strawberries and place in a bowl. Toss with fresh mint, black pepper, lemon juice, and black pepper.

Mix the whipping cream, vanilla, sugar, and lemon zest together. Whip, using a whisk or electric mixer for 3-5 minutes, or until the mixture is light and billowy. (Be careful not to overwhip! You want soft peaks.)

When the shortcakes have cooled, arrange each cake on a plate with a generous dollop of whipped cream and strawberries. Enjoy!

New Market Post: Shaved Asparagus Salad

I am so excited – my neighborhood farmer’s market opens this week! On Sunday, June 5th, The Montavilla Farmer’s Market officially opens for the 2011 season.

I’ve been volunteering with the market for a few months now, and I have nothing but good things to say about the market, the vendors, and the volunteers. I’m so lucky to live next to such a great little farmer’s market!

As part of my volunteer duties, I occasionally blog for the market. In honor of opening day, I just posted a new blog with a roundup of spring recipes, including a new recipe I just tried: Shaved Asparagus Salad with Hazelnuts and Mint. This salad is so simple, and yet so fresh and tasty. I never knew that raw asparagus could be so delicious and tender!

Head on over to the Montavilla Farmer’s Market blog to see the full post and recipe!