Marinated Cherry Tomato Salad

View fullsize

I wrapped up my final semester of grad school last week and have been day dreaming ever since (Yippee!! Recipe for a celebration treat to come! Here's a hint: It involves frosting and chocolate). I have Northern Italy on the mind! My browser's history is rich with images of Misurina Lake, old Castles with winding roads backdropped by and jagged mountains, and Tiramisu. Don't forget about the glass lakes, or storybook farm scenes either. 

In the fall, I'll be traveling to Iceland, Germany, Austria, and Italy for two weeks! My mom and step-dad, who have been using Bavaria as a home base for the last year and a half, will join Oliver and I for the adventure. The trip is still months away, but a girl can day dream, right? I'll also be using my day dreams as recipe inspiration until I can taste the real deal. 

View fullsize

View fullsize

This salad is not Italian, but it has tomatoes, basil, and balsamic vinegar, which is most of the way there, right? ;) It's also a fantastic summery break from the surprise spring snow storm we just got (Ugh!). 

Italian or not, what makes this salad so good? The answer is easy: the tomatoes are marinaded in a bold dressing that is tart and sweet until their natural flavors are amplified. To turn this into a proper salad, you can spoon the marinaded tomato mixture over a bed of lettuce (my favorite these days is butter head or buttercup).

From the spoon or from a plate, Salude! Here's to the near future, and all of the fun it holds. 

Marinated Cherry Tomato Salad

Published May 11, 2015 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 minutes

---

Ingredients:

1 lemon, zest and juice

2 tablespoons balsamic vinegar

1/4 cup olive oil

1/4 teaspoon salt

1/2 teaspoon honey

1/2 teaspoon minced garlic

6 large leaves of lettuce (my favorite variety is butter head, but anything will work)

1 pint cherry tomatoes, cut in half (cherry tomatoes in various colors make this salad gorgeous, but it’s not necessary)

1 cucumber, sliced thin

1/4 cup minced red onion

2 tablespoons fresh basil, minced

2 tablespoons fresh parsley, minced

Optional: freshly cracker pepper

Directions:

1. In a medium-sized bowl, combine lemon juice and zest, balsamic vinegar, olive oil, salt, honey, and minced garlic. Whisk to combine.
2. Add sliced cherry tomatoes, cucumber, and red onion to vinegar mixture and stir. Set aside for at least 15 minutes so that flavors can intermingle.
3. To serve: Spread lettuce leaves out in the bottom of a serving bowl or platter. Add fresh basil and parsley to tomato mixture, stirring to incorporate. Use a slotted spoon to transfer tomato mixture to the serving dish, and then drizzle any remaining vinegar mixture over the top of the salad. Top with freshly cracker pepper to taste and serve.

Za'atar Roasted Vegetables

View fullsize

I've been day dreaming of Morocco for years now. Landscapes awash with sand, doorways painted bright turquoise, and dirty street markets flicker through my mind as I doze off. I want to see Morocco. I want to taste the flavors of North African cuisine on my tongue and I want to know what it smells like. While I don't always admit it, I'm a lot like my Dad: he taught me to wander, to see the world. He taught me to embrace "from scratch" recipes, and he showed me world cuisine (Thanks, Dad!). 

As you may have gathered in my recent tropical vacation post, when I can't hop a plane, I travel with my tastebuds. While I've been dreaming of Morocco for years (seriously, it's been on the top of my travel wish list for 6 or 7 years), I have yet to make the trip. 

In my day dreams I can be more creative than I might be if I knew what traditional Moroccan food actually entailed. It's liberating really--my minds is free to pair traditional spice blends with less traditional produce items. Case in point: Broccoli is actually a Mediterranean vegetable, but it works well (really well) with Za'atar, a toasted, nutty, herbaceous spice blend used in North Africa and Middle Eastern cooking. 

View fullsize

You can used ground spices, as directed in the recipe below, or whole spices. If you opt for whole spices, toast the cumin seeds and coriander seeds in a skillet first, and then grind in a mortar and pestle. Finally, add herbs and sesame seeds.

You can buy Za'atar at some grocery stores, but it is actually pretty simple to make. To me, traveling is all about awakening your senses: what you see, what you feel, what you taste, and what you smell. Make your own Za'atar at home. Toasting the spices fills your kitchen with the sweet scent of toasted sesame seeds, sumac, and thyme. It smells like a Moroccan kitchen and, as my Dad might point out: homemade just tastes better.

View fullsize

View fullsize

Za'atar Roasted Vegetables

Published April 5, 2015 by Caitlin Sherwood

Serves: 4   |    Total Time: 40 minutes

---

Ingredients:

Veggies:
• 1/2 red onion
• 1 large sweet potato
• 1 medium eggplant
• 1/2 head cauliflower
• Generous amount of olive oil
• Note: you may also test out other veggies! Try broccoli, summer squash, winter squash, etc.

For the spice blend (Za’atar-inspired):
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• 1 teaspoon ground sumac
• 1/2 teaspoon dried dill
• 2 tablespoons sesame seeds
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• Note: classic Za’atar does not include garlic, salt and pepper, but all three really help this recipe taste delicious!

For serving:
• 1/4 cup minced parsley

Directions:

1. Preheat oven to 450°F. Dice the veggies into equal-sized pieces. Spread out on sheet pan, and drizzle with olive oil, tossing the veggies to coat.
2. Combine the spices in a small bowl, stirring to incorporate. Then, sprinkle over the vegetables generously.
3. Place vegetables in oven and bake for 35-40 minutes, until all of the vegetables are cooked through, and the eggplant and cauliflower is beginning to brown.
4. Garnish with parsley and serve hot.

Salmon, Shiitakes & Chard in Parchment with Sriracha Aioli (Paleo)

View fullsize

When life hands you a bag full of organic locally-grown shiitake mushrooms, you don't just throw them into any old dish. Oh no. 

First, you brainstorm all of the ways you could use the mushrooms. Surely you've filed  away something with potential in that brain of yours. 

View fullsize

When the brainstorming slows down, you whip out your tablet or computer (whichever is closer) and you search all of your previous pins for the words "shiitake," and "mushroom". You open every potential recipe in a separate tab to read later. Then you expand your search: you browse everyone else's pins for the words "shiitake," and "mushroom". You open more tabs. 

View fullsize

Once you've exhausted Pinterest, you make your way around the web. Foodgawker. Tastespotting. Stalkerville. Google image searches. The word Shiitake can now be found in the last 500 pages of your browser history. That's when you start pinning like a lunatic. All of your followers probably know now that your fridge is full of shiitake mushrooms. 

It's okay. They understand, because that's how everyone does it, right? ;) 

At some point, something just feels good. All of that pinning and you've got one shot. Finally you get to cook. 

View fullsize

This recipe is part of the Real Food Fat Tuesday round up. Find more real food recipes on the Real Food Forager's round up post! 

Salmon, Shiitakes & Chard in Parchment with Sriracha Aioli

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Serves: 4   |    Total Time: 60 minutes

---

Ingredients:

For the Salmon, Shiitakes & Chard:
• 1 pound organic shiitake mushrooms
• 1/4 white onion
• 2 tablespoon avocado oil
• 2 tablespoon organic wheat-free tamari, traditional fermented soy sauce, or coconut aminos
• 1 bunch swiss chard (or about 5 large leaves)
• 2 pound wild caught Alaskan salmon filet
• 1 garlic clove, minced
• 1 tablespoon minced ginger
• 3 small thai or vietnamese chili peppers, minced (NOTE: use less or completely eliminate this ingredient if you are spice-sensative, use more if you are a spice lover)
• Salt
• Cilantro, minced, for garnish
• Parchment paper
For the Sriracha Aioli:
• 1 egg
• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons Sriracha hot sauce (You caught me: Sriracha is not paleo).
• Pinch salt

Directions:

1. Preheat oven to 400°F. Wash and slice the mushrooms and onion. Cut the stems off of the chard leaves, setting the leaves aside for later use. Chop the stems into 1/2-inch pieces. Toss the mushrooms, onion, and chard stems in a bowl with the avocado oil and tamari, mixing until all of the vegetables are coated. Chop the chard leaves into thin ribbons, and set them aside as well.
2. Then cut your salmon filet into 8 equally sized portions. Then, prepare the parchment: cut out 8 circles with a 1-foot diameter each. Rub each piece of paper with avocado oil. A thin layer is fine, but be thorough--spread the oil all the way to the edges.
3. Working with one parchment circle at a time, place a handful of the chopped chard leaves on the paper. (TIP: You want to place the food just off from the center--not in the center. Think of the paper as the crust of a calazone. One half of it will fold over top of the food.). Add a handful of the mushroom mixture over the chard, and place one salmon filet over that, and sprinkle with salt. Top with a pinch of garlic, ginger, and a few pieces of chili pepper. Fold the parchment over the salmon. The two opposite edges of your parchment paper should now touch. Working from one side, fold the edge of the parchment paper over, creating a seem that closes the salmon into a parchment pocket. Work around the circle, folding a small amount of the edge over, until you have reached the other side of the pocket. Place on a baking pan. Repeat with the 7 other parchment circles and salmon filets.
4. Bake for 15-20 minutes (15 for very thin filets of fish, 20 for thicker filets). While the fish bakes, prepare the aioli. Put all of the ingredients in a blender and turn it on. The mixture should become thick, opaque, and a light pinkish color. Add more hot sauce if you like things spicier (we do).
5. When the salmon is done baking, place each parchment packet on a plate to serve. Cut open the center of the paper pocket, revealing the salmon. Top each filet with a dollop of mayo, and sprinkle with cilantro.