February graced us with:

  • 1 bout of stomach flu
  • 1 death in the family
  • 1 week of construction
  • 1 visit of Very Important Business Partners From Abroad

Here’s an example of what sustained us on those many nights when we barely had enough energy to wield a paring knife for 30 seconds:

Arugula + black bean + corn salad with roasted garlic

  • .5 lb frozen corn, cooked
  • 1 can black beans, drained
  • 1 fistful arugula
  • 1 avocado
  • 1 head garlic
  • olive oil, balsamic vinegar, salt, pepper
  1. Cut off the top of each garlic clove and drizzle with oil.
  2. Roast the garlic at 400F for 30 minutes.
  3. While the garlic is roasting, throw the corn, beans, and arugula together and top with avocado.  Splash with a touch of olive oil and balsamic vinegar; add salt and pepper to taste.

Perhaps you were hoping I’d finally run out of hazelnuts?  Not so fast!  (Just be glad I’m taking a break from my smoked paprika obsession.)

Golden beet salad with hazelnuts

  • 1/4 cup toasted, chopped hazelnuts
  • 2 medium beets, cut into stripes
  • 2-3 fistfuls salad greens
  • olive oil, balsamic vinegar
  • salt to taste
  1. Toss beets with olive oil and ~1/3 tsp salt.
  2. Roast at 375F for 20 minutes.  Check whether another 5 or so minutes are warranted.
  3. Toss with salad greens, hazelnuts, and a splash of vinegar.

Spinach salad with sunchokes

November 13, 2009

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Really, Internet?  You say sunchokes cause grueling episodes of gastrointestinal distress and volcanic gas eruptions?  But look how charmingly quirky and innocent-looking they are!

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Ok, I admit: it is a little bizarre that the water in which a sunchoke is steamed ends up looking like this:

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But we’re courageous folks, so we soldier on.  We’re going to have a spinach-&-sunchoke salad, toxic-looking liquid and gas rumors be damned!

  • 1 sunchoke (a.k.a. Jerusalem artichoke)
  • 3 fistfuls of spinach leaves
  • 1/4 small red onion
  • salt and pepper to taste
  • glugs of olive oil and balsamic vinegar

And we will toss it all together, and we will eat it, and it will be lovely.

And then we will wait.

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Do you ever find yourself promising a dozen of your dearest friends homemade baklava?  And then, much later, realize that you need to spend a perfectly inconvenient weeknight elbow-deep in butter and sugar and nuts in order to keep this promise?

No?

Well, if you ever do, here’s what you should throw together for a quick dinner just after you’ve tucked the baklava into the oven and just before your blood sugar levels plummet below the safe-for-husband threshold:

  • 2-3 fistfuls of fresh spinach
  • 1 cup cooked quinoa
  • 2 pears
  • 1 fistful of walnuts
  • a toss of blue cheese crumbles
  • a splash of balsamic vinegar