Another one of Wade’s awesome salad creations:
cara cara oranges cut into supremes
Pecorino Romano cheese
edible flower petals (not necessary but will set your salad apart and make it visually beautiful.)
white balsamic vinegar
juice from left over oranges
Toss all ingredients together, plate and top with freshly shaved Pecorino Romano. I left out precise measurements so you can customize this recipe to your liking. The salt from the cheese goes great with the tart-sweetness of the cara cara and the bitterness of the arugula. I love this salad both for its appearance and taste. It’s extremely simple to prepare and is guaranteed to wow your guests!
Lately I have been obsessed with kale, especially this salad! I have been eating it for lunch everyday. It’s great alone or with a piece of grilled chicken, fish, or even a tamale!
WADE’S KALE SALAD
2 bunches fresh kale (cut into a 1/4″ chiffonade)
1 can cooked corn
1/2 red onion cut into long strips
1 cup quinoa cooked (follow instructions on box)
4 tablespoons olive oil
1 medium lemon (juiced and zest)
2 tablespoons honey
Salt and pepper to taste
In order to cut kale into a “chiffonade”, simply stack kale tightly and cut into ribbons.
Toss all ingredients with hands until evenly coated and adjust seasoning if necessary. Can be refrigerated for 3-5 days and still remain crunchy and fresh unlike other salads.
For as long as I can remember, I have equated romantic Valentine’s Day dinners with pasta, red wine and champagne. Once, when my brother and I were just old enough to boil water, we made our parents a surprise Valentine’s dinner of spaghetti with Ragu sauce and served it in the dining room sectioned off with their red satin bed sheets. I don’t know how romantic it was for them but it has stuck with me. It has become my tradition with Wade to make homemade pasta on Valentine’s Day and to share a bottle of Champagne (one of our favorites is Camille Saves N.V. Champagne Brut Rosé Grand Cru). Because making homemade pasta can be quite labor intensive and a bit on the messy side, we usually save it for special occasions. We have found that trying to dine out on Valentine’s Day can be a little stressful and this tradition gives us a romantic project that allows us to share time together. This year we got creative and made something a little different.
I love setting festive tables and I especially love a Valentine’s Day table. I’m obsessed with hearts, red, pink, and anything that glitters!
Valentine’s Day Sweet Potato Ravioli with Brown Butter Sage Sauce
2 pounds of sweet potatoes (peeled)
8 ounces mascarpone cheese
1 tablespoon olive oil
1 1/2 cups Pecorino Romano
pinch of freshly grated nutmeg
salt and pepper to taste
Peel sweet potatoes and cut into 1 inch discs. Toss in olive oil, salt and pepper. Wrap tightly in a foil pouch and roast on the top shelf of your oven at 400°F for 40 minutes to an a hour or until potatoes are super soft. In a large bowl, mash sweet potatoes with mascarpone cheese, nutmeg and Pecorino Romano. Salt and pepper the mixture to taste.
Take a sheet of pasta and lay it on a lightly floured surface. Place a cookie cutter dull side down so that it doesn’t cut the pasta. Use this as a template to place filling in the shape of a heart but make sure to leave leave a boarder about the width of your finger so that you leave room to brush on the egg wash. Repeat this technique with ample room between hearts. Brush egg wash around the heart shaped filling. Lay second sheet of pasta over the first and press and seal the edges around the filling, being sure to press out any air bubbles you notice. Use the sharp side of the cookie cutter to finish cutting out the hearts. Store on a lightly floured surface. These can also be lightly floured and wrapped in plastic wrap for freezing.
Melt butter in a saute pan. Add sage leaves and continue cooking until golden brown color begins to appear. About this time add ravioli to a large pot of boiling water. Remove sauce from heat and remove sage leaves to a paper towel so they will become crispy. Add lemon juice to the pan and cooked pasta to the pan and return to heat. Top with crispy sage leaves, fresh Pecorino Romano and serve immediately. Happy Valentine’s Day!
I spent last week in Salt Lake City for the Altitude Design Summit. It was an incredible experience! There were speakers, classes, dinners, parties, gifts, goodies and a ton of networking! I met so many creative and inspirational people that at times it seems like it could of all been a dream! I’m already looking forward to Alt. 2013!
My Alt. experience began at The Viking School of Cooking where I had a delicious meal prepared by two super cool food bloggers: Lindsey of Cafe Johnsonia and Jen of Delightful Delicacies and their assistant Becky of The Vintage Mixer. Everything was fresh, local and oh so good! The main course (pictured below) was a creamed polenta with braised hearty greens, sun dried tomatoes and pine nuts. I could eat this everyday! You can find the recipe here.
Thursday night was The Winter White Party and everyone looked fabulous!
Wade and I were recently interviewed and photographed by our amazing friend Matt Armendariz of Matt Bitesfor San Pellegrino’s “delicious conversations” series. What a fun afternoon! The article is about couples who cook together and you can read it here.