SAUTEED CHARD + GRUYERE GRILLED CHEESE

First off, my Dad wanted a personal aknowledment for cleaning all the dishes I used to cook with at their house last night. Here it is, Dad! Thank you. As long as we get to share dinners together, I will likely be the one cooking and you will likely be the one cleaning. It's our team. I'll be waiting for my thank you on your non-existent blog whenever your ready. 

We also got to spend some time this weekend with our nearly-three-year-old niece. She picks up on the slightest details and her cuddles make me want to stop time, but it's always refreshing to hear how she takes life in with such fresh eyes. Through her, I witnessed a more life-like example of how inhibited we become as we grow up. She runs without fear, wants to pet every dog, easily expresses sadness, approaches other children without hesitation, certain they will be quick friends. That state of mind takes you by surprise when you are coming from a stage of life without kids, and spend most of your time with friends who don't have kids yet either. I admire her. I just watch her, hoping that she stays so precocious, and for myself, curious about when I started to let fear creep in and judgement manage the things I do and say. I'm not going to go too far down the rabbit hole, but every now and then the older are not always wiser. 

This grilled cheese satisfies the need for something warm and tasty. The greens and apple keep it on the fresher side, and the gruyere is mixed with some chopped shallots (a tip from Ruth Riechl at Gilt Taste) to add just enough kick to that perfectly melty, nutty cheese. Why people choose cold over hot sandwiches, I'm still not sure. We teamed up with the people at Wisconsin Cheese to compose a video of our grilled cheese sandwich recipe. You can watch it here. They are also hosting a recipe contest to enter an idea of your own with a pretty nice prize!

SAUTEED CHARD + GRUYERE GRILLED CHEESE // Makes 2

A few fine tuning notes. First of all, you want to let the moisture out of the chard so it doesn’t get soggy in the sandwich, so keep your sauté moving to release the pockets of steam. To get nice melty cheese, do not use pre shredded kinds. It has a coating on it to keep from sticking that tends to leave the cheese a bit dry. Fresh grated cheese will give you the best possible meltiness which we all prefer in a grilled cheese. Keep in mind, the measurements are all rough, so give and take as you wish.

1 tablespoon extra virgin olive oil, divided

4 leaves of swiss chard, stem removed and thinly chopped

1/3 cup fresh grated gruyere

1/4 cup fresh grated mozzarella

1 heaping tablespoon finely minced shallot

4, ½’’ slices fresh whole grain bread

roughly 1/4 cup thinly sliced apple such as braeburn, honey crisp or pink lady

1 1/2 tablespoons whole grain mustard

sea salt

While preparing the sandwiches, start preheating your cast iron or grill pan over medium heat.

Combine both grated cheeses and the finely chopped shallot.

On two slices of the bread, divide the mustard and spread to all edges of the bread. Lay two to three slices of thinly sliced apple on top. Divide the shredded cheese on top of the apple slices in an even layer. Lastly, divide the sautéed greens on top of the cheese and top with the remaining slice of bread.

Drizzle olive oil on the top, an optional sprinkle of sea salt and put it in the pan, oiled side down. Cover with a press if using and cook for two minutes. Drizzle oil on top and flip the sandwich over, cook for another two minutes until the cheese is melted through.

Cut in half and serve warm.

BEET GREEN CHOPPED SALAD

"Beet's concentrated jewel-like color is both its joy and its downfall. It is Murphy's law that it should marry so happily with the virginal white of goat cheeses, mascarpone, and thick puddles of creme fraiche, none of whose looks are improved by a pink stain curdling the outer edge" - Nigel Slater, Tender

I love them for their boldness. For their unmatched flavor and unapologetic way of making everything pink (when using the red ones), like Slater mentions. They are what they are, without reservation, a concept that I've been wrestling with on a personal/career level this past week. I likely sound nutty, but there are lessons to learn in the growing, cooking and serving of food aren't there?

Beet greens are not for the faint at heart. For years I threw them away, not knowing they were perfectly edible. They boast a subtle sweetness, assertive in their vegetable taste and along with that lovely essence of dirt that the whole beet has, leaving no person to waver on liking them or not. The greens beckon the same taste buds, someone who is not afraid of their vegetables tasting of vegetable. They are tough, kind of like swiss chard, but cook down as tender as any green, can wiggle themselves into frittatas or stand up well in a green salad with a bold dressing. I like to chop mine pretty small, and would even go so far to say that I like when they have some time to marinate in the dressing before I dig in, as they have a certain sturdiness to them. This is another one of those salads that can sit in the fridge for a couple days to snack on, take to work, add a protein to, and will travel well. It's not for everyone, and you could use any other salad green if you just want to stick with the roasted beets sans greens. 

BEET GREEN CHOPPED SALAD // Serves 4 as a side

1 bunch of beets, including fresh looking greens

olive oil for cooking

4 scallions, white and light green parts

1 cup cooked and cooled quinoa

1 small avocado, diced

1/4 cup toasted sunflower seeds

// tahini dressing //

2 Tbsp. tahini

1 Tbsp. lemon juice

1 Tbsp. apple cider vinegar

1-2 tsp. agave nectar, depending on desired sweetness

3 Tbsp. water, or as needed

hefty pinch of salt and pepper

1 clove of garlic finely minced

1 Tbsp. extra virgin olive oil

1 Tbsp. finely chopped chives

Preheat the oven to 450'.

Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.

While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl. 

To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside. 

Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.

I prefer mine to sit a few minutes before digging in. Will keep up in the fridge for two days. 

SWEET POTATO CAKES

I am inspired by cookbooks. I appreciate the beautiful pictures; most make me want to cook and they can remind me of the vegetables I haven't picked up in awhile. I still like to play around with recipes a bit (I have a strange aversion to following directions). The neat thing about the book that I pulled this recipe from (which is actually a marriage of two of Ottelenghi's recipes with a bit of Sara thrown in), is the random act of kindness of how this book ended up on my bookshelf. I had admired the book in a bookstore months ago, and filled my phone with photos of some of the recipes. I didn't buy the book then, but I couldn't stop thinking about it. Lo and behold, the book ended up on my doorstep a few days later from a dear friend who had picked up on a twitter comment. A kind note and a high five for finishing a big step in the book process. That sort of thoughtfulness is the inspiration I am after. Not just thinking how I can help someone or noting a quiet compliment, but DOING something to pass on compassion and encouragement. I can't look at the book without thinking of Kelsey's gesture, so I figured it was worth mentioning how loudly one single act of kindness can speak.

I really liked how these turned out, especially the sauce, but I won't tell you they are the most attractive meal you'll ever make. My first mistake is that I was too shy with the coconut oil/butter when cooking the patties, and they stuck to my cast iron pan. I'm not much for frying in general, but I suggest you be generous with the oil in the pan to get a good clean crust. You can serve them with some dressed greens, with black beans or poached eggs on top. Just finish them with a good douse of yogurt sauce on top and it won't matter what they look like underneath. Sauce is always the answer...and kindness. Sauce and kindness.

SWEET POTATO CAKES // Serves 4

Potato cakes adapted from Yotam Ottelenghi's Plenty

1 3/4 lbs peeled sweet potatoes, cut in large chunks

2 tsp. butter or coconut oil, plus more for cooking

1 leek, halved and thinly sliced

2 tsp. tamari or soy sauce

1 clove garlic, minced

3/4 tsp. salt

pinch of red pepper flakes

1/2 cup oat flour or unbleached all purpose flour

1 egg, well whisked

yogurt sauce

1/2 cup greek yogurt

2 Tbsp. lemon juice

1 Tbsp. extra virgin olive oil

3 Tbsp. chopped cilantro or basil

2 Tbsp. finely chopped lemongrass*

pinch of salt and pepper

* I know it's unlikely that most people just have lemongrass lying around, and while it adds a ton of flavor here, don't bust your buns if it's not easy to get a hold of. You could also substitute in chopped shallot.

Steam the potatoes until tender throughout. Set aside to cool.

While the potatoes cook, warm the butter or oil in a cast iron pan. Saute the leeks until softened, about 4 minutes. Set aside to cool.

Meanwhile, blend all of the yogurt sauce ingredients, besides the cilantro or basil, together in a mini blender or food processor. Lastly, add the herbs and give it one or two more whirls just to blend in the herbs. Set aside.

When the potatoes have released most of their moisture (steam), transfer them to a bowl and mix them with the tamari/soy sauce, garlic, salt, red pepper flakes and flour to combine. You want the mix to be tacky not wet, add more flour if it seems too moist to hold shape. Add the leeks and egg and mix to combine.

Add enough coconut oil, butter or a mix of the two (which i prefer), to your nonstick/cast iron pan to generously coat the bottom, and warm over medium high heat. Dont be shy. Make small, two tablespoons patties and drop them into the hot pan, pressing down to flatten. Cook until well browned on each side, about 7-8 minutes, adjusting heat as necessary if they start to burn. Remove to a paper toweled lined plate to absorb excess fat while you cook another batch.

Serve with some lightly dressed greens and a generous portion of the sauce. These would be so wonderful with a poached egg on top or other protein of your choice.