FIELD & FOREST

red onion

mixed citrus salad with champagne vinaigrette and pistachios

dinner, lunch, salads, vegetarian, winter, veganRachel SandersComment
(Yeah, not a photo of SLC in January... but more depictive of how I feel today than the dreary/smoggy/old-snow reality!)

(Yeah, not a photo of SLC in January... but more depictive of how I feel today than the dreary/smoggy/old-snow reality!)

I woke up this morning before everyone else (ish, Lucca woke up when I moved in bed and sneezed in my face before falling back asleep... Happy New Year!) and got up and walked into a clean kitchen and had this weird sense of deja-vu and warm fuzzies that I remember feeling when we put our first set of matching dishes into our cabinets shortly after we got married, where I would frequently open the cabinets and stand with my hands on my hips and look at the neat stacks of plates and bowls and think "this is very nice."

There is something so welcoming and calm about a clean kitchen in the morning. Richard and I hosted friends for dinner two nights in a row this past week, and in spite of the late evenings and multiple dishes, we've made a considerable effort to not leave anything to clean up the morning after (major props to Richard for pulling some serious dish-washing weight, and also for convincing me months ago that a mechanical dishwasher was a worthy investment - holy cow, was he right). And so instead of waking up in a post-gathering malaise and having to do more dishes first thing in the morning, we wake up, walk into a sparkling kitchen, make coffee, read, listen to podcasts, and then get to work/projects/Lucca-wearing-out. It has been lovely.

I realize the Gregorian calendar is a human construct and in geological time, the world doesn't really give two figs whether it is 2016 or 2017, but there is something that feels similarly fresh and new when we move from one year to the next. It is like shedding a skin or the feeling you get when you brush your teeth after eating corn-on-the-cob. An "oooh yes, I needed that, now I can get on with things" kind of feeling.

There were some very high highs and some rather low lows this year. I cannot lie and say that I'm looking at 2017 without some considerable concern for our country and our planet. I don't think that you can have a food blog or think/write/talk about food without considering greater issues at hand. I think about Syria each time I use Aleppo pepper flakes. I wonder about the speed/progression of climate change when I buy avocados at the grocery store. I consider the connections between some synthetic pesticides and Parkinson's disease, which afflicted my grandmother later in life, when I look at the costs of conventionally grown v. organically grown cane sugar. I think I look very frowny when I go food shopping. What can I say! I have a lot of serious thoughts in the grocery store.

But I also like to think that when we grab the minty-fresh feelings of a new year by the nads, we can make active, if often small, changes that create larger positive ripple effects throughout the next twelve months of our lives. Maybe this is the year you start calling your parents on a regular basis. Maybe this is the year you buy an electric car or take public transportation twice (or more!) a week. Maybe this is the year that you make the lunches you bring to work, instead of getting takeout all of the time. Maybe this is the year that you eat less meat, but get the sustainably and humanely raised (and super delicious) stuff whenever possible. Maybe this is the year that you volunteer for a cause you care about deeply, or donate money to help people in crisis far away. Maybe you start making choco-tacos and giving them to strangers, because you can! I don't know. But I bet there's something you've considered doing and ended up thinking, "eh, I'll do it later," or "maybe next year." Do it now!

I have some larger "I want to do this thing this year" thoughts for another post, but right now I'm working on being more brave. I want to stand up for people and things that I care about more. I want to take more risks, both personally and professionally. I want to act out of joy instead of fear whenever possible. Maybe you're good at this and you're thinking "well, that's not so hard." That is awesome for you! It is hard for me. I am working on it. I am not perfect. I'll probably fail a number of times, but at least I'm giving it a go. Maybe you'll forget your homemade lunch at home and break your lunch-bringing streak with some In-n-Out. It's cool. Hop back on the homemade lunch horse the next day. We're all human and we're all trying.

And now we come to the point of the post where I try to transition larger thoughts into a recipe and today I'm drawing a blank. Blah. Oh well! There's a salad here that is juicy and quenching and colorful and probably what your bod wants after a month of cookies and cakes and latkes and roasted meats and gravy and candy canes. It's easily scaled, so keep in mind that I would happily eat this recipe in its entirety before you choose your number of citrus units. Otherwise, it probably feeds 2-3 if you have other stuff happening on the side (photo context clues: like bread).

Much love in 2017 (and always). 💕

caracaranavelbloodorangesalad.jpg

makes enough salad for 1 Rachel or 2-3 normal people

Cut the citrus into 1/4-inch thick rounds. Place rounds onto a plate or serving dish, alternating the types of citrus if you wish. Set aside.

Place the red onion into a medium bowl, and add a few splashes of champagne vinegar to just barely cover the onion. Add a pinch of salt and miix briefly, then let sit for 5-10 minutes to marinate. Whisk in a small glug (a tablespoon-ish) of olive oil, and taste the dressing with a leaf or arugula or spinach. (I like my dressing slightly bright because the citrus can be sweet, but add more olive oil if you prefer your dressing to be more mellow).

Add the arugula and/or spinach to the bowl, and gently toss with your hands to coat the leaves with the dressing. Arrange the leaves over the citrus rounds so that you can still see citrus peeking out around the edge of your serving dish. Give it a quick twist or two of black pepper (not too much, please) sprinkle with the pistachios and serve immediately.

A 3-unit mix of citrus (I used a cara-cara orange, a navel orange, and a blood orange), peeled
a scant 1/4 cup thinly sliced red onion
champagne (or white balsamic) vinegar
kosher salt
olive oil
2 handfuls of arugula or spinach
, or a mixture of both
black pepper
roasted pistachios (alternately, roasted almonds) coarsely chopped

tomato salad with red onions, capers, and pecorino

autumn, salads, summer, vegetarianFieldandForestComment
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It took a very long time for our garden's tomatoes to begin ripening, but three of our plants have started coming-of-age as of late.  Our current MVP is a yellow and pale orange tomato that grows to the size of a slightly smushed softball; it seems like every day we rescue another fruit about to tear itself from the plant with its weight, and they've proven to be excellent keeping tomatoes so we don't shy away from picking them even when they won't be eaten for a number of days. Sadly, the stakes we had in front of each plant are faded or have been redistributed by Lucca, so I don't actually remember the name of the variety (they are yellow with a peach-colored star pattern on the blossom end... Bueller?  Bueller?).  I just call them Tequila Sunrise Butt tomatoes in my head.  And sometimes out loud.

This recipe is one of those ones you make when you look at the tomatoes on your counter and think "what the pajamas am I going to do with these."  I'll tell you what you're going to do.  You're going to grab the jar of capers that sits in your fridge for such emergencies, dice up a lonely red onion, and crumble the end of a wedge of Pecorino Romano and you're gonna make some MAGIC.

Salad magic, that is.

Mix and match ingredients and kinds of tomatoes depending on what you have on hand.  No white balsamic?  White wine vinegar, red wine vinegar, or even lemon juice would be delicious.  No red onion?  Shallots or chives would be lovely (as would green onion, but I'd reduce the quantity a bit so it doesn't smack you too hard in the face).  If you want to be fancy, of course you can shave the cheese if you prefer, but I happen to like the rustic quality of broken crumbles of pecorino.  Not to mention there is something so decadent about eating large pieces of sharp aged cheese, and the fact that there are a limited number of pieces in the salad makes the times you do bite into the cheese extraordinarily flavorful.

Tomato Salad with Red Onion, Capers, and Pecorino Romano
serves 2-4

1/2 cup finely diced (1/4 inch dice at largest) red onion
3 tablespoons white balsamic vinegar
large pinch kosher salt (about 1/3-1/2 teaspoon)
2 grinds black pepper
3 tablespoons extra virgin olive oil
3 pounds total mixed heirloom tomatoes, sliced and cherry tomatoes, halved
1 1/2 tablespoons capers
1/2 cup crumbled Pecorino Romano, or other hard sheep's milk cheese

Place the onion in a small bowl, and add the vinegar, salt, and pepper.  Let it sit for 2-3 minutes so the salt has time to dissolve and the onion absorbs a little of the seasoning.  Add the olive oil, mix to combine, and set aside.

Arrange the tomatoes on a serving platter or individual plates.  Spoon the dressing evenly over the tomatoes.  Scatter the capers over the dressing, and top with the crumbled Pecorino Romano.  Serve immediately.

Serving Suggestion (omnivorous): include as a topping on a steak sandwich with arugula, or as a relish over a pan-seared steak or grilled salmon (you may choose to omit the cheese if you serve this over fish, as fish and cheese are not always friends).

Serving Suggestion (vegetarian): serve over grilled eggplant and summer squash and alongside polenta.