GRILLED MUSHROOM BOWLS WITH MUHUMMARA

At a glance, this may look like a lot of steps, but once you go through the trouble of making this dip/sauce, it can be used in a handful of meals or as a delicious sandwich spread. It is so so delicious and great to have around, especially during grilling season. It is typically thickened with breadcrumbs, but I've found that oats can stand in to keep it wheat free. Use whichever you prefer and season to taste. The sauce can be made a few days in advance. 

GRILLED MUSHROOM BOWLS WITH MUHUMMARA

Serves 4

Ingredients

muhummara:

1 large roasted red bell pepper (from scratch* or jarred, so 2 if those are small)
1/2 cup toasted walnuts, plus more for garnish
2 cloves garlic
1 Tbsp. tomato paste
1 tsp. smoked paprika
3 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 tsp. pomegranate molasses or honey
2 Tbsp. old fashioned oats
1/2 tsp. sea salt, to taste
pinch of red pepper flakes
pinch of fresh ground pepper

4 skewers:

16 oz. baby mushrooms (white or cremini)
1/2 a red onion, cut in roughly 2" pieces
2 Tbsp. avocado oil
1/2 tsp. each sea salt, pepper, dried oregano, smoked paprika

2 cups cooked brown rice
2 cups greens
baby tomatoes, halved

* To make a roasted bell pepper from scratch. Roast it over the flame of the stove, or a bbq on high heat, rotating it every four to five minutes to get all sides. About 15 minutes total. You want all sides charred and the pepper to feel tender. Remove it to a bowl and cover it with a dishtowel or plastic wrap and let it cool completely. This will help the outer charred skin separate from the flesh. When it's cool, run it under water to help push the charred skin off, remove the stem and seeds, and use as directed below. 

Instructions

Combine all of the muhummara ingredients in a food processor - the charred pepper, walnuts, garlic, tomato paste, paprika, vinegar, oil, pom molasses or honey, oats, salt and pepper. Pulse until blended and combined. Add a lil splash of water to loosen it, it will firm up in the fridge. 

Heat your grill or grill pan to medium high heat. Wipe the mushrooms clean with a damp paper towel and remove the stems. Put them in a mixing bowl with the onions, drizzle the oil on top, add the salt, pepper, oregano and paprika and toss everything to coat. Thread the vegetables on the skewers. Grill, rotating a few times, for about 10-15 minutes until charred and beginning to soften. 

To assemble the bowls, arrange a big swipe of the sauce, portion of rice, a handful of greens (toss them in a drizzle of oil and lemon juice if you're able), tomatoes, a skewers worth or two of mushrooms and garnish with a few more walnuts. 

Sara Forte 2018-07-17

Grilled Mushroom Bowls with Muhummara

4

A fresh bowl of grilled produce with a delicious Muhummara sauce.

• 1 large roasted red bell pepper
• 1/2 cup toasted walnuts
• 2 cloves garlic
• 1 Tbsp. tomato paste
• 1 tsp. smoked paprika
• 3 Tbsp. red wine vinegar
• 2 Tbsp. extra virgin olive oil
• 2 tsp. pomegranate molasses or honey
• 2 Tbsp. old fashioned oats
• 1/2 tsp. sea salt, to taste
• pinch of red pepper flakes
• pinch of fresh ground pepper
• 16 oz. baby mushrooms (white or cremini)
• 1/2 a red onion, cut in roughly 2" pieces
• 2 Tbsp. avocado oil
• 1/2 tsp. each sea salt, pepper, dried oregano, smoked paprika
• 2 cups cooked brown rice
• 2 cups greens
• 1 cup baby tomatoes, halved

327 calories

* To make a roasted bell pepper from scratch. Roast it over the flame of the stove, or a bbq on high heat, rotating it every four to five minutes to get all sides. About 15 minutes total. You want all sides charred and the pepper to feel tender. Remove it to a bowl and cover it with a dishtowel or plastic wrap and let it cool completely. This will help the outer charred skin separate from the flesh. When it's cool, run it under water to help push the charred skin off, remove the stem and seeds, and use as directed below.

Combine all of the muhummara ingredients in a food processor - the charred pepper, walnuts, garlic, tomato paste, paprika, vinegar, oil, pom molasses or honey, oats, salt and pepper. Pulse until blended and combined. Add a lil splash of water to loosen it, it will firm up in the fridge.

Heat your grill or grill pan to medium high heat. Wipe the mushrooms clean with a damp paper towel and remove the stems. Put them in a mixing bowl with the onions, drizzle the oil on top, add the salt, pepper, oregano and paprika and toss everything to coat. Thread the vegetables on the skewers. Grill, rotating a few times, for about 10-15 minutes until charred and beginning to soften.

To assemble the bowls, arrange a big swipe of the sauce, portion of rice, a handful of greens (toss them in a drizzle of oil and lemon juice if you're able), tomatoes, a skewers worth or two of mushrooms and garnish with a few more walnuts.

PT30M PT20M PT50M

Vegitarian

Entrée

gluten free, diary free, vegan, mushrooms

STONE FRUIT + YOGURT MUFFINS

I've been on a muffin kick this week, which is a byproduct of me buying too much produce. My eager zucchini purchase ended up in these muffins (also in her book), which are AMAZING, teetering towards dessert but with the perfect amount of moisture from the zucchini that melts away into all that delicious chocolate. I halved the recipe to get a dozen muffins and couldn't believe there were two full cups of zucchini in there. Then there are all the peaches, nectarines and plums; my favorite summer fruits, right behind ruby red strawberries. They smell so delicious and carry nostalgia for me of summers on the beach with my family, but I am the only one in our family who will eat a ripe one over the sink or chopped up in a green salad. What is not to like?!?! I question Cleo as she meticulously picks every trace of fruit from these muffins. Alas, a lot of extra stone fruit in the kitchen. These are not nearly as sweet as cake, but have a lovely almond essence and jammy fruit bits that feel like the perfect summer treat. I love them split and toasted the following day, though they are great straight out of the hand too. 

It's supposed to be nearly 100' here this weekend, so the muffin marathon will come to a swift hault. I'll leave the recipe for these right here in the meantime. 

Muffins with Stone Fruits + Yogurt

Makes 10

I made these gluten free, but you could swap in whatever flour you use regularly. Swap in unbleached all purpose for the same yield of the almond, brown rice and flax, or an equal measure of gluten-free all purpose if that is what you stock. If you prefer them dairy free, sub in a coconut or almond based yogurt. 
I love them split and toasted the following day, but they are great just straight out of the hand too. 

Ingredients

2/3 cups whole, plain yogurt
1/4 cup avocado oil (or other neutral oil)
2 eggs
1/2 tsp. almond extract

1 cup superfine brown rice flour
1/2 cup almond meal (blanched of unblanched are fine)
1 Tbsp. flaxmeal
1/2 cup light brown sugar (muscavado sugar or coconut sugar)
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon

1 heaping cup diced stonefruit (any combo of peaches, nectarines, plums, cherries), plus more for topping

turbinado (raw) sugar, for topping

Instructions

Preheat the oven to 350'. Grease 10 holes of a standard muffin tin.

In a large mixing bowl, whisk the yogurt, oil, eggs and almond extract together well. Add the rice flour, almond meal, flaxmeal, brown sugar, baking powder, baking soda and cinnamon and fold everything until fully combined. I like to let it sit for a couple minutes to hydrate, not sure if this matters. Fold in the fruit.
Fill the tins about 2/3 full. Put a couple extra pieces of fruit on top of the muffins and then sprinkle a bit of turbinado sugar on top. Bake on the middle rack for 18-20 minutes. Remove to cool completely. 

Sara Forte 2018-07-05

Gluten Free Muffins with Peaches, Nectarines and Yogurt

10

Delicious, wheat-free muffins with pockets of sweet peaches.

• 1/2 cup whole, plain yogurt
• 1/4 cup avocado oil
• 2 eggs
• 1/2 tsp. almond extract
• 1 cup superfine brown rice flour
• 1/2 cup almond meal
• 1 Tbsp. flaxmeal
• 1/2 cup light brown sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1 cup diced stone fruit

197 calories

Preheat the oven to 350'. Grease 10 holes of a standard muffin tin.

In a large mixing bowl, whisk the yogurt, oil, eggs and almond extract together well. Add the rice flour, almond meal, flaxmeal, brown sugar, baking powder, baking soda and cinnamon and fold everything until fully combined. I like to let it sit for a couple minutes to hydrate, not sure if this matters. Stir in the fruit.

Fill the tins about 2/3 full. Put a couple pieces of fruit on top of the muffins and then sprinkle a bit of turbinado sugar on top. Bake on the middle rack for 18-20 minutes. Remove to cool completely.

PT20M PT20M PT40M

gluten free baking

Breakfast

muffin, gluten free, wheat free, yogurt, stone fruit, peaches, nectarines

BABY KALE SALAD WITH CHERRIES, MARINATED LENTILS + GOAT CHEESE

To better explain the experience, I must first introduce you to Elyse. I know her by way of mutual friends; our paths have crossed a handful of times, but ever since I started listening to her new podcast project, I knew she would be someone I would really enjoy. She has the kind of personality that draws people in - warm, confident, intentional, wise, assertive. She has a crazy story herself, one that could lead you towards darkness and despondence, but she exudes light. And consequently has the easiest, and best laugh I've ever heard. She's a trained therapist, so you expect some of that, but to experience her is different. An extensive education doesn't compare to someones' natural strengths. Like I said, I knew I liked her before I attended her retreat last weekend, but what she is building - creating a space for people to feel vulnerable and seen and to be moved out of their own way - is remarkable. 

It was essentially two days, with a group of five other women, while Elyse led us through her curriculum of, as she puts it, "looking at a practical evaluation of your history, and the current repercussions of your experiences and core beliefs." We wrote a letter to our younger selves, broke down a timeline of our own lives, shared stories with each other that near broke us - stories of loss and abuse and silence and shame -  each woman had something to share from such different perspectives and circumstance.  I left feeling like I had untangled a few things that were leaving callouses on my heart. I left feeling motivated about how to practically move towards what I need - both professionally and personally. One of the exercises had a line that stuck with me: "you are already the woman you want to be." I needed a push out of my head, out of some old stories and self doubt to believe that. Go for it! Do it! Have the conversation. Engage in the conflict instead of always keeping peace. Start the business. 

On the heels of the terrible loss of Anthony Bourdain, I feel responsible to point you towards soul food just as much as I do literal food. This past weekend was that for me. In my experience, pulling things out of your head, into the light and looking at them with another perspective, goes a long way towards putting them back under your control rather than the other way around. The internet sells us things all day long; promising things to fix our insecurities.  There is quieter messaging about seeking connection; reaching out a hand when you can't dig yourself out. So I'll say this for whomever may need to hear it - invest in the friendships, invite people over, ask for what you need, seek knowledge, spend the money on a therapist, do the thing, ditch the life sucking boyfriend, take the risk, get down and play. 

It's actually pretty difficult to put it all to words honestly, it was so personal and needed. I'm still riding my high of bringing some power back to me, and I want to give some of that to you. You are enough. You are capable. You are smart and beautiful and worthy.

“Have patience with everything that remains unsolved in your heart. Try to love the questions themselves, like locked rooms and like books written in a foreign language. Do not now look for the answers. They cannot now be given to you because you could not live them. It is a question of experiencing everything. At present you need to live the question. Perhaps you will gradually, without even noticing it, find yourself experiencing the answer, some distant day.” 

― Rainer Maria Rilke, Letters to a Young Poet

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BABY KALE SALAD WITH CHERRIES, MARINATED LENTILS + GOAT CHEESE

Serves 2-4

I'm into having a salad special and eating it a few days in a row so I don't have to reinvent the wheel every day. I prep the components, then it is just ready to throw together with little fuss. In this case, I double up the dressing, cherries pitted and halved, lentils marinated, clean lettuce stocked. Then when it comes to making a salad, it takes 2 minutes instead of starting from scratch.
Swap in peaches for cherries as needed, their seasonal window is short. Grilled salmon or chicken works on here too, otherwise it's great and easy as is. 

INGREDIENTS

• maple mustard vinaigrette
• 1 Tbsp. dijon mustard
• 1 Tbsp. maple syrup
• 1 small shallot, minced
• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp. sea salt and pepper
• tip of dried herbs - basil, oregano, Italian blend, whatever
•  
• 1 cup cooked lentils
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. apple cider vinegar
• 1/3 cup chopped parsley
• 1 garlic clove, minced
• salt and pepper
•  
• 4 cups/5 oz. baby kale
• 1 cup pitted and halved cherries
• 4 ounces soft goats cheese
• 1/2 cup toasted almonds

 

INSTRUCTIONS

Put all the dressing ingredients in a jar with a lid and shake it all together (I clean out old nut butter and jam jars to store condiments). Set aside. 

Mix the lentils, oil, vinegar, parsley, garlic and a generous pinch of salt and pepper together and stir to mix. This can be done a day or two in advance and kept covered in the fridge. 

Toss the greens and cherries in desired amount of dressing. Top with a scoop of the lentils, goat cheese and almonds. 

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