Warm Portabello Salad

We all (probably) have a food out there that we really just do not enjoy. For me, I find mushrooms to be just unappetizing in every way. Periodically I try to eat them, but often find they return to my (very short) list of foods I avoid.

How then can you explain the mystery when in my produce box appeared this large almost romantically beautiful portabella mushroom? It sat in my fridge for 3 days. And every time I opened the door it seemed to be calling out to me, begging for my attention. One day, I couldn't take it any longer and I gave in. But, how would I enjoy this mushroom when half way through I knew it would once again feel slimy, taste dirty and remind me of its manure filled origin.

The only solution was to add as many of my favorite foods, while still highlighting this mysterious fungus.

First step: butter. I knew the taste would be a challenge therefore adding a bit of butter might help me to dive deeper into the mushroom. After I sliced the mushroom paper thin, I lightly sautéed them in a drizzle of coconut oil with just a bit of butter. The slices of portabella were ecstatic as they danced with the two fabulous fats, but I couldn't stop adding flavor. Thyme, white wine, and then as if a glorious cherry on top I splashed the mess with balsamic. It was a powerful punch and the sizzle and puff of smoke were almost overwhelming.

As the mushrooms melted with flavor I threw a large pile of one of my favorite, bitter greens, arugula into the middle of a salad plate. Once the portabella was satisfyingly hot I spread it onto the greens and watched them sigh and wilt slightly under the heat. I then shaved long slivers of parmesan cheese and a handful of crunched up fresh walnuts to decorate the top. My artwork was complete, but now for the taste by my worst critic... myself!

I loved it. The mushrooms are vinegary, but almost caramelized, the arugula bites back with bitterness that is sweetly met by the walnuts, which complement the rustic charm of the parmesan. So simple and yet my mysterious mushroom craving was finally met. Now, when I talk about mushrooms, I say I prefer not to eat them, unless of course they are in my Warm Portabella Salad.

Warm Portabella Salad
Serves 4-6

2 large portabellas, rinsed & dried to remove the dirt
1 tablespoon coconut oil (or other high heat vegetable oil)
1 tablespoon butter
3 sprigs fresh thyme
¼ cup white wine
2 tablespoons balsamic vinegar
6 cups argula and/or spinach
¼ cup walnuts, broken into pieces
2 ounces parmesan cheese, peeled

To begin, lay the portabella on the rounder side and slice thin. In a medium skillet, heat the coconut oil over medium-high heat. Once it becomes hot and liquid-y add in the butter. As soon as the butter starts to sizzle, spread the mushroom slices in the pan. Allow to sizzle on one side for 4-6 minutes until it is lightly golden. Flip over and repeat on the other side. Continue until all slices are sautéed. When the pan is full of the cooked up mushrooms, add in the leaves of the fresh thyme and the white wine. Allow the wine to absorb for about 1 minute and then toss in the balsamic vinegar. Take care not to inhale the balsamic fumes.
Arrange the arugula and/or spinach on plates or in a salad bowl. Drizzle the balsamic sauce and portabellas on top of the greens, sprinkle with the walnuts and top with the Parmesan strips.

Here are a few other dishes for those who LOVE mushrooms:
Earthy Fig, Chicken & Mushroom Salad - I love the idea of adding Figs!
Bacon, Mushroom, Asparagus Salad -and adding bacon is always a good idea for masking a least favorite food ;)

Pomegranate-Orange Salad

Tis’ the season for this beautiful jeweled fruit!

I can’t think of a more festive fruit then the sparkly seeds of a pomegranate. Seriously, for me the Holidays are all about Red and Sparkles and what could satisfy that more than a “natural” version of Red-Sparkles.

This salad is a also a refreshing addition to the starch laden sides that grace most of our tables. Fruit, lettuce, a simple dressing and a touch a creamy goat cheese in between equal pure loveliness.

Removing the jewels can be a bit of a challenge. Simply cut in half and break into pieces. If you are like me, you will also want to cover yourself in an apron and protect anything else that make become splattered by your efforts. Some people break them apart underwater, but that will not work for this recipe as you want to reserve some of the bright red juice for the dressing.

Pomegranate-Orange Salad
4-6 servings
1 small red onion, thinly sliced
1 pomegranate, outside washed
2 oranges
1 teaspoon white wine or champagne vinegar
1/2 cup olive oil
1/2 teaspoon each of salt and pepper (more to taste)
1/2 cup pecans, broken & crumbled
4 ounces goat cheese
4 cups of spring lettuce greens

Start with the red onion, place in warm water to mellow out the astringent flavors while you prepare the rest of the salad.

Cut the pomegranate in half. Working over a colander with a bowl below (and protective clothing on your body if you are like me and spray juice all over) gently loosen the seeds from the membranes breaking the pieces a part as needed. Discard the white membranes and allow any juices to drizzle into the bowl.

Slice off each end of one of the oranges. Carefully slice down along the orange, removing all of the skin and white pitch, just the fleshy center will be exposed without any of the white pith on the outside. Next cut down through the middle of the slices (leaving the pieces long) remove any seeds lay on the flat side and thinly slice along the oranges, so you have pretty fanned-half moon pieces. Any excess juice on the cutting board can be scraped into the bowl with the pomegranate juice.

Cut the second orange in half and juice it. You will want at least a 1/2 cup of juice. Add the vinegar. Whisk in the olive oil slowly and season with salt and pepper.

Arrange the lettuce on individual plates or salad bowls or in one large bowl. Arrange the orange segments and drained red onions on top, sprinkle on the pecans and goat cheese and top with the pomegranate seeds. Drizzle a few tablespoons of the dressing on top and enjoy.

Harvest Rice Salad

I have been making this dish for several years and to my clients and friends in San Luis Obispo, yes this is the dish from the Thanksgiving Special back in 2005.

This salad is earthy and pretty- perfect for Thanksgiving or Holiday parties, especially if you have any Gluten-Free or Vegan guests this year. Although please note, most Vegans would not eat the honey, so just substitute agave nectar. You could even stuff this in a baked squash.

I want to give a shout out of thanks to my friend Kelly who made this dish for the photo shoot! A few months ago she moved in to a great new house with a kitchen in desperate need of a remodel-- as in they could not use the oven or stove for months because of electrical scariness. They have become very savvy on their BBQ and a little electric two burner and hosted many a great meal for us. I roasted the butternut squash for this dish otherwise she did the rest and that is her pretty bowl as well. Thank you Kelly- can't wait to cook with you in your new kitchen!

Harvest Rice Salad
1 1/2 cups brown and wild rice mixture
1 pound butternut squash, peeled and diced
2 tablespoons olive oil
1 small red onion, diced
2 green onions, sliced
3 celery ribs, diced
1/2 cup dried cranberries
1 cup pecans
1 bunch fresh parsley, chopped fine

Dressing:
1/2 cup olive oil
1/3 cup apple cider vinegar
2 tablespoons honey or agave nectar
1/2 teaspoon salt
1 teaspoon sage, rubbed
1/2 teaspoon black pepper

Preheat oven to 350 degrees.

Cook rice in 3 cups of water until it is absorbed, about 45 minutes. Transfer to bowl, fluff and let cool.

Meanwhile, toss diced butternut squash with oil and place on a greased baking sheet.
Roast until soft and browned, about 30-40 minutes. Add to rice.

Add all the vegetables, the cranberries and the nuts to the rice. Toss.

Whisk the oil, vinegar, honey/agave nectar, salt and sage and pepper until well blended, pour over the salad and toss.

Apple & Blue Cheese Salad with Maple Dressing

I have to apologize. It has been a silly amount of time since I last posted a blog. Just silly.

There are things going on that I am not quite ready to broadcast, but there is one I want to give a sneak peak of which is my latest & greatest project www.lillys-table.com. Please check out the splash page and sign up to be the first to be notified when we are live.

Another change is I invested in some new photography lights. To celebrate I invited over a few darling friends who showed up potluck style with many of my own recipes. We had a photo shoot with all of the model dishes and then we had a great feast!

I just had to share one of these photos and unlike my others it has not been touched up with Photo Shop, so please let me know what you think. We are happy to go back to touching up, but we weren't sure what we would change this time- so here it is in a post!

So, about the dish.... I am completely obsessed with Apples currently as they are so gloriously in season. Fennel while not quite as popular is also having its moment right now and the licorice flavor is subtle yet makes its own statement in this salad. If you prefer stronger flavors you could even try thinly sliced red onions. Paired with an Autumn inspired Maple Dressing, Pecans or Walnuts (your choice) and a sprinkle of blue cheese or even goat cheese- It is a quick & easy seasonal treat. Have it as a side or a main vegetarian salad.

Apple and Blue Cheese Salad with Maple Dressing
½ cup walnuts or pecans
Maple Dressing:
¼ cup orange juice
1 teaspoon Dijon mustard
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
¼ cup olive oil
2 small or 1 large apple, fuji, gala, or jonagold
1 lemon, cut in half, optional to keep the apples from browning
4 ounce blue cheese or goat cheese
1 small fennel, trimmed and thinly slice
4 cups baby spinach

Preheat oven to 400. Toast the walnuts or pecans on a roasting pan for 4-6 minutes until just slightly golden.

Whisk together the orange juice, Dijon mustard, maple syrup, and apple cider vinegar. Whisk in the olive oil slowly into the dressing.

Cut the apples in half and remove the seeds and stems. Thinly slice the apples. If desired, rub the lemon on the slices to prevent them from browning. Thinly slice the blue cheese or crumble it.

Arrange the spinach on individual plates or a large bowl. Toss on the fennel slices, apple slices, walnuts and blue cheese. Drizzle the maple syrup on top.


Please enjoy and I promise to post with a little less ridiculous lack of frequency ;)

Sun Dried Tomato Caesar Salad

I feel I can reasonably mess around with Caesar to create my own version (you know such as removing the raw egg that makes so many nervous) but for me the quintessential flavor of Caesar Salad comes from Anchovies. I hear a few of you gagging at the thought, but bear with me and try it. I serve this regularly to anchovy haters (albeit fish eaters) and they have become believers. If you cannot get past the *idea* of eating flavor-packed fish paste in your salad dressing, try a splash of Worcestershire Sauce instead-- but be warned this also often contains anchovies. While you are reading the back of the label on the Worcestershire watch out for the now often included High-Fructose Corn Syrup. I find generic brands are sometimes 'safer'. If you have to avoid the anchovies altogether (Hi there Vegetarians!) Annie's makes a lovely Worcestershire without anchovies or HFCS.

This particular version of Caesar salad is inspired by a large jar of Costco sun-dried tomatoes marinating in olive oil and a Gluten-Free friend coming over. Toasted pine nuts replace the crunch provided by the usual croutons. Sun-dried tomatoes add just enough flavor to make this salad memorable.

Sun-Dried Tomato Caesar Salad
For the dressing:
1 clove garlic, crushed/minced
1 lemon juiced (about ¼ cup)
1 tsp Dijon mustard
1 tbls anchovy paste (or 1 tbls Worcestershire sauce)
¼ cup plain yogurt
¼ cup olive oil
¼ cup grated parmesan cheese

For the salad:
4 cups romaine lettuce, torn into pieces
1/2 cup sun-dried tomato pieces (marinated in olive oil)
1/2 cup toasted pine nuts*

Meanwhile, whisk together the garlic and lemon for the salad dressing. Allow to sit for about 2 minutes as the acid from the lemon mellows out the garlic. Add in the Dijon mustard, anchovy paste and yogurt. Whisk until combined. Taste to see if you need more of any flavors. Slowly emulsify in the olive oil: while whisking rapidly, pour the olive oil in to the dressing in a thin, steady stream. Continue whisking until all of the olive oil has been added. Taste again. Fold in the parmesan cheese.

Drizzle some of the dressing on to the romaine lettuce. Toss lightly to coat. Add more dressing as needed. Toss in about half of the sun-dried tomatoes and pine-nuts. Garnish with the remaining sun-dried tomatoes and pine nuts.

*To toast pine nuts, gently shake raw pine nuts in a skillet over medium heat. Allow to sit for 1-2 minutes. Shake. Repeat until evenly golden. Keep your nose involved. If you smell burning remove the pine nuts from the skillet as soon as possible.

Mascarpone-Champagne Fruit Salad

My client told me her family loves figs. Since this is not exactly fig season and I was making the dish a couple days before Thanksgiving I decided to use dried Figs. Instead of throwing them in the Fruit Salad with the risk of the figs looking like dried up sad lil’ nuggets floating in a mass of lovely fresh fruit, I decided to soak them in Port Wine.

After their little fig-gy bath, I made the Port more syrupy with sugar and then candied the Cranberries with the Port. To balance out the robust character of the Port soaked fruit I decided to lighten the mood. I was drawn to pears as “tis their season” but felt they would brown up so fast it would be ridiculous. Unless of coarse they were poached… in something fantastic… something like Champagne. After poaching and slicing those lovelies I felt a need to continue using the poaching liquid and the image of a syrup-y Champagne Sauce made creamy with Mascarpone flooded my mind and the sauce for the Fruit Salad was set. Of course, poaching the pears was best with a Vanilla Bean which I then dissected and added into the creamy fruit salad “dressing”. It’s freckled character adding to the romantic indulgence of what is simply a bowl of seasonal fruit.

Mascarpone-Champagne Fruit Salad

with Champagne Poached Pears and Port-Soaked Figs

1 cup dried figs

1 ½ cups port

½ cup sugar

½ cup cranberries

3 oranges

½ cup sugar

2 lg pears (fairly firm, not too ripe)

1 bottle Champagne

1 vanilla bean (optional)

8 ounces mascarpone cheese, at room temperature

1/2 cup sugar

1 cup grapes

4 tangerines

1 cup pomegranate seeds*

Garnish:

½ cup fresh mint, torn into pieces (optional)

½ cup lemon stilton, crumbled (optional- leave on the side to be added by guests)

½ cup walnuts, crumbled (optional- leave on the side to be added by guests)

Trim the tips of the figs. Add to a small saucepan and pour in the port. Bring up to a boil, reduce to a simmer, and simmer for 5-8 minutes, until they are just softened. Remove figs. Add in the ½ cup sugar and dissolve. Add in the cranberries and simmer for 15 minutes until the cranberries become “candy”. Remove cranberries. Halve the figs and add back into the port syrup while preparing the remaining items.

Optional Step, if you desire Candied Orange Peels: With a vegetable peeler, peel off the orange rind into thin slices. Cutting some slices into your desired shape if necessary (such as thinner long strips like I did). Place the orange peels in a small saucepan and bring up to a boil. Drain off the water and repeat boiling the peels and draining at least two more times until the peels are tender. Add in 1 cup of sugar into the sauce with about 1 cup of water. Add in the peels, bring up to a boil, reduce to a simmer for 12 minutes. Turn off the heat and allow to cool in the syrup for at least 1 hour. Cut off the white membranes of the orange, halve and then cut into slices. Place in salad bowl.

Peel the pears with a vegetable peeler. Halve the pears, with a small scoop, remove the center seeds (I use a melon baller- but a teaspoon works), remove the stem and the base until the pear is “clean” with no extras. Cut each half into about 4-6 slices. Place all the slices in a tall sided skillet or saucepan and pour the champagne on top. Toss in the vanilla bean if using. Bring up to a simmer over medium-high heat. Allow to simmer about 10-15 minutes until the pear slices are tender, but not mushy. Overripe pears will actually turn brown- not pretty. Remove the pears with a slotted spoon and cool. Add the ½ cup sugar to the champagne and bring up to simmer. Reduce the syrup down to about ¾ cup. Meanwhile, remove the seeds from the vanilla bean. Slit on end of the vanilla and with the back of the knife, scrape along the bean until the sandy-fine seeds, ball up. Stir the seeds into the champagne-syrup while it comes up to a simmer. Remove the champagne syrup from the heat and melt in the mascarpone cheese, stirring until it becomes a creamy, smooth thick sauce.

Cut the pears into 3-4 1-inch pieces. Toss with the mascarpone-champagne sauce. Combine the remaining fruit in a salad bowl, the candied cranberries, grapes, mandarin slices, orange slices, pomegranates, and the drained soaked figs (the port sauce can be used for another use later). Toss altogether with the mascarpone-champagne sauce, the mint leaves, and candied orange peels. Garnish with the lemon-stilton and walnuts. Enjoy!

Roasted Pumpkin Salad with Maple Dressing

A few weeks ago we attended the Naming Ceremony of our friends’ brand new beautiful baby on a gorgeous sunny day in October. She was officially given her name at the bank of Clear Creek in Golden—how appropriate since her sweet name is Brook. We were all asked to give a blessing to baby Brook and without hesitation I bestowed on her the love of food and cooking. The celebration was followed by a beautiful spread of dishes in their backyard. I brought a salad to share and now would love to share it with you. I dedicate this recipe to baby Brook, as her day was my inspiration and may she always adore the food the seasons bring to us.

My focus for this dish is on the delights of the end of summer and the beginning of fall’s harvests. Roasted bell peppers & green beans remind us of summer. The pomegranates & roasted pumpkin seeds are to celebrate autumn.

To make this salad, I would recommend prepping all of the roasted vegetables the night before and allow them to cool overnight. Layer and dress the salad just before serving. Whole Foods and other groceries seem to be supplying us with ready to eat pomegranates, but if you would like to take the time to deseed the jeweled fruit yourself there are directions below. See my previous blog for directions on roasting pumpkin seeds.

Roasted Pumpkin Maple Salad

4-6 servings

Roast the pumpkin and prep the veggies first (night before is ideal):

1 lb pumpkin, deseed, rinse and reserve the pumpkin seeds

1 tsp coriander

1 tsp cinnamon

1/2 tsp coarse sea salt

1 tbls olive oil, divided

2 large yellow or orange bell peppers, cut into 1-2 inch chunks

1 lb green beans

For the Dressing:

1/4 cup pumpkin seeds, roasted

1/4 cup orange juice

2 tbls maple syrup

1 tbls apple cider vinegar or balsamic

1/4 cup olive oil or pumpkin seed oil

4 cups baby spinach

4 cups spring greens

1 cup roasted pumpkin seeds*

1/2 cup pomegranate seeds or 1 small pomegranate** see note about deseeding a pomegranate

4-6 ounces goat cheese, crumbled slightly (or more to taste!)

Best to prep the vegetables several hours before to allow them to cool, I make them the night before.

Preheat the oven to 425. Peel and chunk the pumpkin into 1-2 inch cubes. Spread the chunks on a large roasting pan. Sprinkle with the seasonings, salt and 1 tbls of olive oil. Toss lightly to evenly coat. Place in the oven and roast for 15-25 minutes until the chunks are slightly golden and tender. Remove and cool.

Toss the bell peppers and green beans with the remaining olive oil and a sprinkle of sea salt. Spread out on a roasting pan and roast for 12-18 minutes until golden and tender.

To make the dressing:

Place the pumpkin seeds through the vinegar in the blender. Blend until the seeds are smooth. Slowly drizzle in the oil in a steady stream to emulsify the dressing.

For the Salad:

Layer the salad in a large salad bowl. Start with a few cups of the spinach and spring greens. Top with the roasted bell peppers, roasted green beans, pomegranate seeds, and roasted pumpkin chunks. Crumble on part of the goat cheese, sprinkle on pumpkin seeds, and drizzle on the maple dressing. Continue layering until all of the ingredients are utilized. Be sure to have enough pumpkin, pumpkin seeds, pomegranate seeds, goat cheese, and dressing to top the final layer.

*See my blog on Roasting Pumpkin Seeds
**For Deseeding a Pomegranate:

Be sure to wear an apron or clothes you do not mind getting splashed with red staining juice. I am typically a mess when I do this so please be advised! Take a large pomegranate and cut down the middle in half. Work over a bowl of water and gently pull apart the flesh of the pomegranate, shake out the seeds and allow to drop to the bottom of the bowl of water. The excess membranes will float to the top. Once all of the seeds have been removed, scoop off the floaters. Drain off the water and enjoy your yummy pomegranate seed jewels.