11.17.2017

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I hit the library cookbook shelf pretty hard this week. After flipping through a dozen cookbooks, old and new, I brought two home – Christopher Kimball’s new book Milk Street: The New Home Cooking and Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. I picked Milk Street because, without cable TV at home, Nick and I end up watching public television’s cooking shows often and both feel like we know Christopher Kimball personally. Taste of Persia is our cookbook club’s new book and I was psyched to see an entire chapter dedicated to flatbreads.

I made two recipes from Milk Street this week – this kale salad and a lentil salad. I have the ingredients for a cauliflower-tahini dish from the book in our fridge that I hope to try today. This kale salad is really good – here is what Christopher Kimball has to say about it:

Kale can make a flavorful and seasonal winter salad, but to be eaten raw it needs to be treated right. Otherwise, the greens can be unpleasantly tough. We started with lacinato kale, also known as dinosaur or Tuscan kale. Its long blue-green leaves are sweeter and more tender than curly kale. Slicing the greens thinly was the first step to making them more salad-friendly. Then, to soften them further, we borrowed a Japanese technique used on raw cabbage – massaging the leaves. In this case, we do it with ground smoked almonds, which help tenderize the kale and add crunch and flavor to the finished salad. An acidic shallot-sherry vinaigrette also helped soften and brighten the kale (look for a sherry vinegar aged at least 3 years). Intensely flavorful paprika breadcrumbs, inspired by the Catalan sauce cicada, tied everything together. 

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Kale Salad with Smoked Almonds and Picada Crumbs

Start to finish: 15 minutes / Servings: 6. From Milk Street: The New Home Cooking

2 shallots, thinly sliced

5 tablespoons sherry vinegar

Kosher salt

2 tablespoons honey

8 tablespoons extra-virgin olive oil, divided

Ground black pepper

1 cup smoked almonds *I used regular roasted and salted almonds, not smoked

4 ounces chewy white bread, cut into 1-inch cubes

2 teaspoon fresh thyme leaves

1 tablespoon sweet paprika

2 bunches lacinato kale, stemmed, washed, spun dry and thinly sliced crosswise (10 cups)

1 cup lightly packed fresh mint leaves, chopped *I left out the mint

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1. In a small bowl, whisk together the shallots, vinegar and 1/2 teaspoon salt. Let sit for 10 minutes. Whisk in the honey, 5 tablespoons of the oil and 1/2 teaspoon pepper; set aside.

2. In a food processor, process the almonds until coarsely chopped, about 8 pulses; transfer to a large bowl. Add the bread to the processor and process to rough crumbs, about 20 seconds. Add the thyme, the remaining 3 tablespoons oil, the paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Process until incorporated, about 10 seconds.

3. Transfer the crumb mixture to a large skillet over medium and cook, stirring frequently, until crisp and browned, 8 to 10 minutes. Transfer to a plate to cool.

4. Add the kale and mint to the bowl with the almonds and massage the greens until the kale softens and darkens, 10 to 20 seconds. Add the dressing and crumbs and toss to combine. Taste, then season with salt and pepper.

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11.10.2017

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If you follow me on instagram it’s not news to you that I’m obsessed with our PlanetBox lunch boxes. These lunch boxes are eco-friendly, stainless steel, easy to pack, easy to clean, durable, and the boys LOVE them. Dylan and Gray actually begged me all summer to pull the trigger and buy two but they are not cheap so it took us a while to save up. We have had such success with these lunch boxes I’m giving one away and I hope YOU win it!

To enter, head to my instagram account. I will draw a winner on Sunday. Woot woot!

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11.02.2017

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I know I’m like 4 years behind here but I’ve finally discovered podcasts – or, I’ve finally made time to listen to them. In any case, I’m hooked and have basically binge listened to series after series jumping from Serial and S-Town to One Part Podcast and Burnt Toast. What hit me most recently when listening to a One Part Podcast episode with Julia Turshen, was the shared excitement from cookbook authors when someone buys your book, cooks from it, then SHOWS YOU what they made. For me, this is both thrilling and completely scary but you guys have showed Feeding a Family a lot of home kitchen love. The outpouring of success stories has made me so so happy and proud of this book.

Below is a little visual collection of the recipe snaps you’ve shared. There are more but these are the ones I had handy. Thank you for using the book and telling me about it. To that point, the holidays are fast approaching and while I’m trying not to sound like a cars salesman here – you should really buy a copy of Feeding a Family for someone. Maybe it’s a food lover, teacher, friend, hostess, new parent, or just a busy person who would love a fresh pep in their dinner step. I know I’m a little biased but, a new cookbook really does make the perfect gift.

As a friendly reminder, here is where you can purchase Feeding a Family online:

AMAZON / BARNES AND NOBLE / POWELL’S / INDIE BOUND / ROOST BOOKS

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And here is what people have said about it: 

“Sarah’s recipes are my favorite kind of recipes-wholesome, simple, and most important, strategic.Feeding young kids often requires a bonafide battle plan, and this book outlines that plan deliciously.” – Jenny Rosenstrach, author of Dinner: A Love Story and Dinner: The Playbook

“I consider myself pretty adept at cooking wholesome meals, but since I’ve had kids, I have found it more difficult to make something for dinner that everyone will eat. Sarah’s book is filled with ideas that help put a colorful and virtuous meal on the table without complicating things or taking a ton of time. I am sure I’ll be using this book as a weekly reference.” -Sara Forte, author of Sprouted Kitchen and Sprouted Kitchen: Bowl + Spoon

“Sarah Waldman’s Feeding a Family manages to somehow be beautifully modern and dreamily old-fashioned in equal measure. It reminds us that taking the time to cook from scratch is one of the most full-hearted ways to care for family and provides the tools and season-by-season recipes to make it happen. The deliciously homespun desserts alone are worth the price of the book.” -Katie Sullivan Morford, author of Rise & Shine

“Sarah Waldman’s Feeding a Family is filled with recipes for simple, wholesome, and seasonal meals. Maybe more importantly, it offers a recipe for cultivating a family mealtime tradition where stress and fuss melt away and togetherness takes center stage. Written in a style that’s relatable, upbeat, and encouraging, Feeding a Family gives parents of young children pragmatic tips for reclaiming dinnertime, one meal at a time.” – Erin Boyle, author of Simple Matters and creator of the blog Reading My Tea Leaves

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10.05.2017

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My latest recipe for Spicy Cauliflower-Red Lentil Burgers is up on Food52. Here is a little sneak peek…

The Veggie Burger That Turns into 3 Different Meals

Making weeknight dinners on a tight schedule is my thing (see: my book), and I never stop searching for simple, adaptable, satisfying zingers that lift me up at the end of the day. My favorite recipes are both familiar and surprising, highly adaptable, and have pieces that can be made ahead of time, leaving us with slightly re-jiggered leftovers for tomorrow’s lunchboxes and dinner.

These vegetable burgers fulfill all of my weeknight dinner criteria. To prove it to you, I’ve outlined ways you can adapt this recipe to satisfy your tastes (or what you have in the cabinet), ways to prepare pieces of it beforehand (nothing better than getting a head start), and ideas of how to transform leftover burgers into a second (and equally exciting) meal.

Click here for the full story and recipe. All photographs by Elizabeth Cecil.

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09.26.2017

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Each month I write a story and related recipe for Martha’s Vineyard Magazine. I have free rein over the topic and have talked about everything from berry sherbet to imperfect tomatoes and desk lunches. Right now I’m working on a story about local venison – the hunting, butchering, and favorite family recipes using different cuts of the animal. I love talking to islanders about food and this column allows me to do that on a regular basis. In case you’ve missed them, here are my last three articles for the magazine. Each has a recipe along with it.

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JULY – Martha’s Vineyard Magazine : Two Scoops of Summer (plus a recipe for Raspberry Sherbet)

AUGUST – Martha’s Vineyard Magazine : Second Act (plus a recipe for Salmorejo)

SEPTEMBER – Martha’s Vineyard Magazine : Thinking Outside the Lunchbox (plus a recipe for Lemon-Tahini Sweet Potatoes and Chickpeas)

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