Black Olive Avocado Dressed Greens with Almond Crumbs

Do you ever wake up first thing in the morning with a craving, a maybe somewhat strange food craving? Lately I have been waking up and within an hour of being up, I start to think about olives. My mouth starts to water and it’s like I can almost taste the salty, briny, fattiness in my mouth, which in itself is kind of weird, but for me is really really weird because up until very recently I completely hated olives. Now, well now I just want to eat them all. And first thing in the morning.

I don’t pretend to understand such things. My brain is going to do what it’s going do. Tell me I like olives, well all right then.

Another thing I am desperately craving is freshy fresh greens which makes complete since because I always crave greens. I am still pretty deep in root veggies and cooked things because winter and Vermont and all, but all I really really really want to eat are buckets of greens. Any kind will do, but the sweet tender baby ones…. So good.

And so I combined my two cravings, greens and olives and hit those craving like POW! BAM! POOF? A salad so simple yet so amazing and mouth watering. I outdid myself here.

To the bestest, most amazingly perfect salad yet!

The stuff. A big ol’ bowl of greens. Black pitted olives, half an avocado, a lemon, toasted almonds, a chunk of red onion, a couple cloves garlic, and pepper.

Almond crumbs. Exactly what it sounds like. Place almonds into a clean food prosessor and pulse until they are crumbs.

Dump the almonds into a bowl. Don’t bother cleaning it out, you are about to use it again. Olives, avocado, garlic, and all the juice of the lemon now get a go in the food processor. Pulsed together into a creamy, kinda of chunky but mostly smooth, mixture of amazing. Add a few tablespoons of cold water if the mixture seems really thick, but other then that, you be done.

Very thinly slice up red onion and slice up a few extra olives.

All here, all ready to go. Just got to toss it together now.

Greens, some slices olives and onion tossed all together in a good amount of the olive avocado goodness then topped with a hardy helping of almond crumbs. Fresh pepper to finish it off.

I was barely able to stop myself from eating it all before snapping a few pictures.

All of my cravings come true…

It’s salad time!

-C

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Black Olive Avocado Dressed Greens with Almond Crumbs

Makes enough dressing and crumbs to feed 2-4 people

• 1/2 of a ripe avocado

• 1 cup pitted black olives

• 1 lemon

• 2-3 tablespoons cold water

• 1-2 cloves garlic

• 1/4 cup toasted almonds

• 2-4 large handfuls of fresh greens (I used a mixture of baby spinach, baby chard, and baby kale. Spring mix or even chopped leaf lettuce would be grand as well)

• about 1/2 a small red onion

• pepper to taste

Place almonds in food processor and pulse until they are crumbly. Not to fine, a few big chunks are good.. Remove and set aside

Roughly chop the garlic and place in the food processor (no need to clean it out after the almonds). Add in the avocado and most of the olives (leave few behind to slice up). Add in the juice of the lemon. Pulse until mixture is combined but with little specks of olive left.or completely smooth if you wanted too. Scoop out into a container. You want it to be slightly loos so it will mix well with the greens. If the mixture seems really thick, add in a a few tablespoons of cold water to thin out.

Grab the onion and remaining olives and thinly slice.

Now to assemble salad. Place a handful of clean greens into a bowl. Toss a some onions and extra sliced olives into greens. Add as little or as much olive avocado dressing as desired then sprinkle as much or as little of the almond crumbs all over that. Top with freshly find pepper

Then eat it.

Roasted Maple Cumin Cauliflower with Tahini

Nothing here but a mere craving, the fact that I had a fresh head of cauliflower, and I really wanted tahini. TA DA. I made exactly what I wanted and it was so so sooooo good. Maple Cumin is one of those super A+++ taste pairings and anything roasted cover in tahini is basically going to be a win so I had no fear when making this dish that it was going to be anything but fanatic.

And of course I was right. It was so freaking good, like now I am going to make it again and again because I don’t want make cauliflower any other way ever or at least until I get sick of it or of roasted vegetables. But that probably won’t happen for a while.

So if you like cauliflower and tahini and amazingness, here, make this.

To the cauliflower

The stuff. A head of cauliflower, tahini, maple syrup, cumin powder, red wine vinegar, salt and pepper, and olive oil.

Break or cu the head of cauliflower up into florets and toss with a little oil, the maple and cumin, and a little salt and pepper.

Scatter on a baking sheet and stuff it into a hot oven.

Meanwhile mix tahini with vinegar, salt and pepper, and enough warm water to thin out.

Roasted all nice and crisp and delightful.

And now you gather up all that cauliflower and cover with all the tahini you want. Grab a bowl, or just eat off baking sheet, and get to it.

And there is no shame in eating a whole head of cauliflower because hey, its cauliflower.

-C

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Roasted Maple Cumin Cauliflower with Tahini

Makes a meal for one or a side for a few

• a head of cauliflower

• 3 teaspoons cumin

• 2 tablespoons maple syrup

• olive oil

• 3 tablespoons tahini

• 2 tablespoons red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

Preheat oven to 450

Break or cut the cauliflower into medium sized florets. Place in a bowl and drizzle with a teaspoon or so olive oil and toss around. Drizzle in maple, add in the cumin, and a pinch of salt and pepper. Toss until coated then dump the cauliflower onto a baking sheet. Place in hot oven for 25-30 minutes or until roasted to your liking.

While that’s roasting, mix up the tahini, vinegar, and a pinch of salt and pepper. Add in warm water until the mixture is a drizzlable consistency.

Once cauliflower is out of oven, cover with tahini.

Now eat.

There will be no left overs so don’t worry about it.

Parsnip Fritters

Fritters are no joke. You can just about turn anything into a fritter and almost all of the time it will taste pretty good. Parsnips are no exception. Tasting the way parsnips do, straight up without any extra spices, these fritters will hit the spot if you are on the lookout for a fritter for your fritter seeking self.

And what if you are not sure you like parsnips or fritters for that matter. Stop right here. You probably do and just don’t know it yet. I guess the only way you will really know is to make a batch. Then you can tell me all about how you love parsnips and will now be making fritters for every meal every day for the next week.

To the frittering.

The stuff. Parsnips (I only needed one because mine are humongous) a carrot, an onion,. some garlic powder. a little oat flour, a flax egg, and some olive oil. Also if you want to serve with avocado mash (which tastes great together), well grab one and a lemon too.

Start being shredding the parsnip, carrot, and half the onion into a big bow. Chop up the other half of onion into small bits. I do this because grating onion only turns the onion into a juice and I like the little bits if onion in my fritter.

Shredded and mixed. And pretty too.

Add in the garlic powder, a little salt and pepper, the flax egg, and the oat flour.

Mixed and ready for the cooking.

A medium hot frying pan with a little olive oil is what you need. Make medium sized flattish patties and cook until nice and golden brown.

Flip and cook the other side just the same.

Fritters are done and could be eaten now too, but I like to stick them on a baking sheet and into the oven for 10 minutes or so to really crisp them up.

If you want to serve with avocado, just mash half of one up with a pinch of salt and juice of lemon.

And that is that. Out of the oven, onto a plate, and into the mouth.

Enjoy

-C

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Parsnip Fritters

makes about 9 fritters

• 1-3 parsnips, depending on size (about 2 1/2 cups shredded)

• 1 carrot

• a medium sized onion

• 1/3 cup oat flour

• 1 flax egg (3 tablespoons warm water and 1 tablespoon ground flax seed)

• 1 teaspoon graduated or powdered garlic

• salt and pepper

• oil (any kind you like)

• An avocado and a lemon (optional)

Preheat oven to 400

Shred the parsnips, carrot and half the onion into a large bowl. Mince the second half of onion and mix into the shredded. Add a pinch of salt and pepper, the flax egg, and the oat flour and mix until evenly incorporated. Grab a flying pan, add a little olive oil, and place on medium high heat. Once pan is hot, scoop about 1/4 cup of the mixture into pan, trying o keep it compacted. Let it cook for a few minutes then with a spatulaf gently tamp it down. Flip and let the other side cook until golden brown. Once they are cooked, they can be eaten, but I like to place them into the oven for about 10 minutes to cook and crisp up a little more.

Once done, serve anyway you like, but mashed up avocado with lemon is fantastic. Tahini would also rock.

Eat and if you by chance have any left over (but you wont) they can be placed in fridge and reheated later (or eaten cold)

Lentil Chili

I can’t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)

Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.

But enough about how many lentils I eat, what we need to address is this chili. It doesn’t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it’s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.

And it’s chili and chili is the best so you really should just get it made. It’s what you need, I can tell.

To all the lentil goodness!

The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalapeño, and salt and pepper.

Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.

Grab that jalapeño and remove steam (and seeds if you want heat) and dice into very very small piece.

Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.

Looking good.. So good I wanted to eat it all, but don’t, it’s for the chili.

Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.

Well look at that, chili.

And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.

Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.

Lentil chili. Grab a bowl, kick up your feet, and dig on it.

-C

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Lentil Chili

makes a lot of chili, like 10-12 servings

• 1 pound green lentils

• 1 large onion

• 5-6 cloves or garlic

• 1 cubanelle pepper (or any green or sweet pepper)

• 2 large carrots

• 3 cups chopped cauliflower (fresh or frozen)

• 6 cups (two 28 oz cans) crushed tomatoes

• 2 hefty tablespoons cumin

• 1 hefty tablespoon chili powder

• 1 teaspoon ground ginger

• 1 jalapeño pepper

• 6-8 cups water

• salt and pepper

• diced avocado for serving (optional)

Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalapeño pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.

Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.

To serves, ladle into bowls and tope with diced avocado.

Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.

Spiced Black Bean and Cauliflower Stuffed Acorn Squash

The thing with having an abundance of squash in the house, and having the abundance keep growing (we get a lot of squashes at farm share) is that I need to cook just about every meal with said abundance, which I am totally on happy to do. I welcome all the squash. I am excited about all the squash. I could eat al the squash all day, everyday. And I do. But that is me. The mr and the others the I sometimes cook for, they are not as squash crazy as me and get sick of plain old roasted squash so I am trying to change it up and make new and interesting things out of the squash so no one gets bored with it.

Yes, I know stuffing an acorn squash is hardly a new idea, but this squash is not stuffed with the usual rice and stuff, it stuffed with lots of black beans and cumin and chili powder spiced cauliflower (and a few other things). The combination of all the flavors with the acorn squash really hit all the right spots for a tasty, not boring squash meal. It is a brilliant combination of flavors that even the not so keen on squash person will love.

That is my opinion of course but it will be your opinion too after you make and eat these. We will brilliant together.

To the stuffed squash.

The stuff. An acorn squash, some cauliflower, cooked black beans, an onion, and a few kale leaves. Also need some cumin, chili powder, salt and pepper. salsa, and olive oil.

Start by cutting the squash in half and scooping out all the seeds.

Place the squash open side down on a baking sheet or in a skillet lightly oiled and then stick into a hot oven to roast.

After the squash goes in, dice up the onion and cauliflower into small little pieces.

Place the chopped stuff onto a baking sheet. Drizzle with olive oil and toss with the cumin, chili powder, salt, and pepper. Get that into the oven too.

Roasted, and ready. Stop, do not eat it all, but you might want too, it is so freaking good.

And once this guy in fork tender, its ready as well.

Scoop out a bit of the cooked squash from each side making the well bigger. More room to stuff.

Get everything together. Chop the kale, grab a bowl.

The black beans, salsa, scooped out cooked squash go into bowl. Add in the roasted cauliflower and onion and the chopped kale and mix.

Now stuff each side. Get as much in as you can, mound it as high as you can and place back into oven to bake for a little bit longer.

Cooked and slightly crispy in all the right ways.

These stuffed suckers are everything we all wanted and didn’t know we needed. Fantastic, and all the more when serves with extra salsa, sliced avocado, and a wedge of lime.

Go get at it.

Bye!

-C

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Spiced Black Bean and Cauliflower Stuffed Acorn Squash

Makes 2 stuffed halves. This recipe is very easy to fiddle with and can easily be double or tripled.

• 1 medium sized acorn squash

• 1 1/2 cups cooked black beans

• 1/4 head of cauliflower (about 2 cups chopped before roasting)

• a small onion

• a few kale leaves

• 1/4 cup thick and chunky salsa

• 2 teaspoons cumin

• 1 teaspoon chili pepper

• salt and pepper

• olive oil

• Avocado, lime, extra salsa (optional)

Preheat oven to 400

Slice acorn squash in half and scoop out all the seeds. (seeds can be roasted). Place both halves cut side down on a lightly oiled baking sheet or oven safe skillet and place in oven to roast for about 30-35 minutes or until the squash is fork tender.

Once squash is in oven, dice the onion and cauliflower into small pieces and place on a baking sheet. Drizzle with olive oil and toss together with the cumin, chili powder, salt, and pepper. Place into oven along with the squash. Roast for 15-20 minutes or until the cauliflower is lightly browned and tender.

When the cauliflower is roasted and squash is cooked, get all the rest of the ingredients ready. Dice up the kale . Take each side of squash and scoop out about an inch more of cooked squash, leaving a good sized well. Place cooked squash into a bowl and kind of mash it up. Add in the beans, the salsa, the kale, and the roasted cauliflower and onions. Season with salt and pepper and mix it all up. Take filling and fill the squashes, stuffing as much as you can in and mounding it on top. Place the halves back onto baking sheet or skillet and place back into oven for 10-15 minutes until nice and browned and slightly crispy on top. Pull from oven and serve. Although not necessary, extra salsa, avocado, a lime are much appreciated.