GRAPE SALSA ON GOAT CHEESE CROSTINI

My sister is not the easiest person to feed. She has all sorts of food aversions so I’ve learned not to get offended when she doesn’t clear her plate. She loves to shop, I hate it. She’s a free spirit, I’m somewhat of a planner. She likes to stay up late, I'm early to rise... you get the idea. At some point, after playing in the clothing racks at Target and bathing together, we stumbled into completly different interests. We’re the kind of friends that probably wouldn’t have chosen the other out of a group, yet I consider my relationship with her indispensable. We all need broader perspective, and it’s the people who are least like you, who make you see things through new eyes. She is going to be a famous clothing designer, and spends long nights in front of a humming sewing machine, cutting, threading and studding pieces I am consistently impressed with.

If there is anything I have learned about working, it is that you need good snacks. Can I put that on a resume? Sitting down and using no other muscles besides your brain and hands can get awfully exhausting. So this is what I made for Cydney, a snack that is difficult not to like. I hope this was a nice respite from your frozen taquitos, sister. I love you.

RED GRAPE SALSA CROSTINI // Makes One Quart Salsa and About 20 Crostini

This makes a great holiday appetizer and can be made a day in advance. It keeps well, the onion just becomes stronger. Also goes well on some fresh fish or with some simple quesadillas, so you shouldn’t have an issue with leftovers.

1 1/2 lb. Seedless Red or Blue/Black Grapes*

1 Anaheim Chile

1 tbsp. Red Wine Vinegar

1 Bunch Fresh Cilantro, Finely Chopped

Half a Small Red Onion, Finely Chopped (more or less to taste)

Salt and Pepper

1 Whole Grain Baguette

8 oz. Chevre, room temperature

2 tbsp. Milk

Oven to 375’

1. Cut the anaheim chile into fourths and remove the seeds, dice as small as possible. Dice the red onion as tiny as possible, and throw those into the bowl as well. Use your discretion with how much onion you like. Dice the grapes, best to halve length and width wise, then chop. Add the vinegar and ½ cup of cilantro and toss. Sprinkle in some salt and pepper to your taste.

2. Slice the baguette, on a bias into ¼’’ slices and arrange on a baking tray. You will need to do this in two shifts. Bake on the upper rack for about 4 minutes, take them out and flip them over, bake for another 4 minutes and let them cool. Repeat with the other half.

3. Put the goat cheese in a small bowl, add the milk and mix it around to make it spreadable. Swipe one side of the baguette with about 1 tbsp. chevre. Place a heaping spoonful of the grape salsa on top and garnish with fresh cilantro.

* By using the most fresh, firm grapes you can find, you will make the chopping easier on yourself. Not to mention the texture benefit. I think using two tones of grapes, makes a beautiful final product.

STUFFED PORTABELLOS WITH HERB SAUCE

I wish I wrote in my journal more often than I do, but I seem to only find myself there when I am sad, working through decisions, or traveling. In each new journal, I have a list of goals on the back page. I always know where to find them, and it's fun looking at journals past to see what I actually attempted to pursue. The six pack abs and fluent spanish and are still pending a number of journals later. For some reason I've taken more action on those in my present journal, and in regards to cooking, I have: 'learn to make a tasty roast chicken' and 'perfect at least three new sauces'.

This recipe, sent to be by my Aunt Suzy who heard it on NPR's Splendid Table, certainly knocks out one of the three. It is easy, sweet, fresh and versatile. It is fairly thick, and would make an amazing spread on a sandwich. You could even thin it out and make it a salad dressing. Like I said, versatile, like the favorite sweatshirt of sauces.

STUFFED PORTABELLO MUSHROOMS WITH HERB SAUCE // Serves 4

4 Large Portabello Mushrooms

2 Bunches Fresh Spinach, Chopped

2 Cups Cooked Brown Rice, still warm

Zest of One Lemon

Olive Oil

Salt and Pepper

GEORGIAN CILANTRO SAUCE // The sauce is adapted from Martha Rose Shulman's series Recipes for Health in The New York Times. It keeps in the fridge for about 5 days, but be warned that the garlic develops as it sits and effects your breath accordingly.

2 oz Dried Apricots

1 Cup Boiling Water

1/3 Cup Toasted Walnuts

2 Garlic Cloves (to taste), halved, green shoots removed

1/4 Cup Fresh Lemon Juice

1/2 tsp. Salt (more to taste)

2 cups Cilantro, coarsely chopped

1 Cup Parsley, coarsely chopped

1/2 cup coarsely chopped mixed Basil, Tarragon, and Dill

1/4 Cup Walnut Oil (Extra Virgin Olive Oil works fine too)

3/4 Cup soaking water from the Apricots, as needed

Freshly ground black pepper to taste

Pinch of Red Pepper Flakes

For the Sauce:

1. Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 3/4 cup of the soaking water.

2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and red pepper to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl. Taste and adjust salt. Best at room temperature.

For the Mushrooms:

Oven at 375’

3. Remove the stems from the mushrooms, brush both sides with olive oil and sprinkle with salt and fresh pepper. Put them on a baking sheet, and bake on the upper rack for 8 minutes to soften. Remove.

4. Remove the stems from the spinach and give it a rough chop. Saute the spinach in 2 tbsp. olive oil until just wilted. Add to the warm brown rice and mix together. Add the lemon zest, pinch of salt and pepper. Amount of oil is your discretion here.

5. Add a heaping half cup of the spinach and rice mixture onto the gill side of the mushrooms and sprinkle with fresh herbs and desired amount of sauce.

HEARTY APPLE LOAF

There are days I feel like cooking, and there are days that it sounds like the last thing I’d like to do. Hugh does an excellent job of romancing you into the Sprouted Kitchen, but believe me, toast and hummus work fine for me some nights. For this experiment, I strapped on an apron to remind myself that I mean business. I doubled this recipe, trusting it would work out. I like to have a tasty option waiting for me for breakfast and I also wanted to take action on my long time intention to send a loaf to a new friend. If you make this, I suggest you do the same. I have never met a person who does not like surprise mail, and I guarantee there is someone in your life who could use a surprise.

The lovely thing about this hearty loaf, is that you could use apples, pears, stone fruit or berries and make it yours. Throw in whatever you’re in the mood for. If it is a day you need to toss in the rest of the bag of chocolate chips you have into the batter, I encourage that. It tastes more like a bread than a cake due to the whole grains and modest amount of sweetener.

HEARTY APPLE LOAF // Makes one loaf

2019 Recipe update: Phew, I’ve gotten better at writing recipes and cleaned this up. The photos show that I soaked the apples, but I don’t believe that to be a necessary step any longer. The directions reflect that change, despite the photos. If you need it to be gluten free, replace the pastry flour with a 1:1 GF All-Purpose like Bobs Red Mill or Cup for Cup.

2 eggs

3/4 cup buttermilk

1/3 cup butter, just melted

1 tbsp vanilla extract

3/4 cup whole wheat pastry flour

1 cup almond meal

½ cup cooked oatmeal

2 tsp. baking powder

2 tsp. cinnamon

1 tbsp. fresh grated ginger

1/2 tsp. sea salt

2/3 cup muscovado (or light brown) sugar (plus 2 tbsp for the top)

2 cups cored and chopped apples, small pieces

Oven at 375’

Butter the loaf pan or line it with parchment paper for easy removal.

Whisk the eggs, buttermilk, butter, vanilla and buttermilk together.

Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture til incorporated.

Fold in the apples, do not over mix.

Fill the loaf pan and sprinkle remaining 2 tbsp. of the muscavado. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Remove and cool.

Serve toasted with a dollop of yogurt.