It was a crisp December afternoon as I walked over the creaky doug fir floor boards one last time. The house was empty. Everything was packed. The strange feeling of moving out and leaving your home behind was setting in. It was our first home. We had worked hard and made it our own. Now we were on our way out of the home, the neighborhood, the city and state. We were leaving Seattle to return to Minneapolis, the city we’re originally from. I did one last sweep through the house. I tried to numb myself to any emotions that were arising, but I couldn’t help but feel tears rush to my eyes as I stepped away from the garden, the ancient unwieldy rosemary bush, the overgrown plum tree, the kitchen, the beautiful afternoon light beaming in through the front windows, and the seagulls squawking from above. The little things that make your life what it is. I was 7 months pregnant, and I was tired. Physically and emotionally. Saying goodbye to your job, your friends, your daily activities, your life as you know it is no easy feat. Neither is growing a human. Our house was sold, our stuff was packed. We picked up the cat carriers, and headed out the door one last time. The first several challenges were behind us, but we still had quite the journey ahead.
Little by little, I’ll share moments of the journey that’s made up the last several months. I know this is a food blog, but whatever. It’s more about insights and realizations, the beautiful times, the moments that tried us, and using mindfulness to get through those moments. Also, people may wonder why I’ve been silent for a while. Well, this is it.
Now for the salad! A bit overdue, but citrus was a huge craving of mine during pregnancy and after. I love how beets go with creamy burrata, and adding blood orange segments make it juicy and flavorful. Keep the burrata in halves if you want and pick at it as you go, or break it down into smaller pieces. Hemp seeds and pepitas bring in a wonderful crunchy seediness. This salad is bright, earthy, and very simple. I love it.
- 3 blood oranges
- 4 beets (2-3 if they’re larger in size)
- 1-2 large burrata balls
- sprinkling of hemp seeds and pepitas
- tender baby greens (I used mustard greens and asian greens)
- ~3 tbsp olive oil
- 1 tbsp juice from orange
- dash of salt & pepper
- Preheat the oven to 375° F. Remove stems, skin the beets and slice into quarter inch half moons. Toss well in olive oil and salt & pepper, and lay on baking sheet in a single layer. Bake for 30-35 minutes on middle rack.
- Slice the oranges. When the beets are baked and cooled a bit, assemble the salad by cutting open burrata, and layering oranges, beets, and greens along plate. Drizzle olive oil and orange juice over salad, as well as hemp seeds and pepitas.
This is my one of my favorite spring salads to make when my garden greens are ready to harvest in the spring. It’s very basic and quick to prepare. A simple lemon & olive oil drizzle is all it needs for dressing. Often I like nuts or something with a crunch-factor in salads, but I omit that here so the tender garden greens can shine. Also, the soft boiled egg, chickpeas, and dried coppa is a delicious fatty and savory combo. When you pair it with earthy greens, parsley and lemon, it’s a really pleasing combination that you will want to come back to. Happy spring! Hope everyone is getting outdoors and enjoying the season.
And yes. It started raining right as I started shooting this outside.
Ingredients (Makes 2 salads)
- 6 cups of greens (arugula, mizuna, mesclun, field greens all work well)
- 4-5 parsley sprigs, rinsed and roughly chopped
- 10 oz chickpeas/garbanzo beans
- 5-6 slices of coppa, sliced into strips (prosciutto works too)
- 2 eggs
- quarter of a lemon
- 1/2 cup olive oil
- dash of salt & pepper
- While the parsley and rinsed greens are drying, soft boil the eggs. Bring a medium saucepan of water to boil, then carefully set the eggs in the saucepan and lower the heat a bit so they’re cooking at a rapid simmer for 6 minutes. Transfer the eggs to a bowl of ice water, and let cool for about 2-3 minutes. Peel shell and set aside.
- In a large bowl, toss greens and parsley in about 1/4 cup olive oil and generous squeeze of lemon. Add chickpeas and coppa and give another quick toss.
- Serve salad up on plates or shallow bowls. Slice eggs in half and add to salad, along with a drizzle of the remaining 1/4 cup of olive oil, another lemon squeeze, and a dash of salt and pepper.
I’m back from my blogging break which was brought on by general life stuff. We’ve moved into our home in south Seattle and have been taking on a multitude projects. Most of which include eating areas; kitchen and patio. My little starter garden is blowing me away with it’s bounty and I’m very excited about it. I’ve been making quite a few salads with garden ingredients, and this particular salad turned out well. I discovered seasonal cherries go well with thyme, and I added a bit of goat brie, prosciutto, almond slivers, and a delicate, beautiful Tuscan extra virgin olive oil from Oregon Olive Mill at Red Ridge Farms in Dayton, Oregon. I also used their lovely Apero passion fruit vinegar. Check out their online store. This salad is bright, earthy, and perfect for cherry season. Make it up as close to meal time as possible.
- Large bowl of a mix of dark greens
- handful of a seasonal variety of cherries (I used Chelan)
- 2 oz. goat brie cheese
- 2 prosciutto slices
- sprinkle of almond slivers
- 4-5 roughly chopped thyme sprigs
- 2 tbsp Tuscan EVOO and 1-2 tbsp Apero passion fruit vinegar from Oregon Olive Mill
- salt & pepper
- Slice pits out of cherries and cut cherries in half. Crumble pieces of goat brie. Slice prosciutto pieces.
- Drizzle most of olive oil and vinegar onto greens. Sprinkle salt and pepper to taste, and mix greens.
- Add cherries, goat cheese crumbles, prosciutto, almonds, and thyme. Drizzle remaining olive oil & vinegar, and mix minimally at this point. Enjoy!