02.02.2017

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I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.

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Photography by Elizabeth Cecil

05.05.2016

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A couple of weeks ago Design Mom interviewed me about our house and what it’s like to live year-round on Martha’s Vineyard. She sent along 10 really insightful questions for us to answer. The whole process allowed me to sit and reflect on how much work we (well, mostly Nick) has done to our house and organize my thoughts about the pros and cons of living here. I came out of it feeling even more grateful for this home and community. I’ve included the interview questions here and a link to my answers at the bottom on the post.

I’m sure you’ve seen glimpses inside our house on my instagram page but if you haven’t here is a sneak peak inside. Someday I want to share the before pictures too but that requires some organizing and digging. And what’s with this big chicken you’re asking? I decided to spontaneously roast a whole bird earlier in the week and it was such a good move for many reasons: 1. One-pot dinner! 2. We’re on day 5 of cold and rain 3. I ate the leftover vegetables with eggs for breakfast this morning 4. I made stock in the slow cooker for soup tonight. So much goodness has come out of this simple meal.

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Spring Roast Chicken

1 4 to 5 pound chicken

3 sweet potatoes, peeled and cut into 1/2-inch rounds

1 onion, peeled and cut into quarters

Small bunch scallions, ends trimmed

1 lemon, sliced into rounds

Olive oil

Salt and pepper

Preheat oven to 425 F and toss all the vegetables, sliced lemon, a few glugs of olive oil, salt, and pepper, in the bottom of a roasting pan. Put the chicken on top of the vegetables, tie the legs together, fold in the wings, and rub the skin with olive oil. Sprinkle over salt and pepper.

Roast for 1 1/2 hours, rotating the pan half way through. Serve warm or at room temperature.

Psst – I know the edges of the vegetables look burned but I promise they don’t taste that way.

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1. Tell us who lives here! All the quirks. Maybe how you and your husband met, what you both do for work, and a few unique details about your kids.

2. Tell us where, exactly, you live. Describe your neighborhood, neighbors, why you love it, why you don’t love it, housing prices (NO ONE EVER TALKS PRICES!), and the cool things nearby. Also, MARTHA’S VINEYARD! All the things we couldn’t get from a guide book!

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3. How did this home become yours? Describe the process of finding and then making it yours. Was it hard? Effortless? Any tricks to buying in your area?

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4. A 1924 cottage! Tell us how hard it is to modernize a property like that! All the nitty gritty details that no one ever tells you before a project like this.

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5. You write cookbooks! Tell us about that. Where did you get your start? Give us some interesting highlights!

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6. You and your husband are both artists; how does that affect your design choices? Is it more difficult to choose how you want to live with your kids? Are you more unwilling to give in to ugly toys or messes? How do you integrate their style with your own?

7. What are the quirks of living on MV?! Any celebrity sightings?

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8. What do you hope your kids remember from this home and you as their parents?

9. What has been your absolute favorite thing about living with your own kids? What do you already miss?

10. Please finish the sentence: I wish someone had told me (and I had listened!)…

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READ ALL MY ANSWERS HERE

04.29.2016

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I am a chip magnet. Really anything crispy and salty appeals to me but if it happens to be in chip form all the better. This week we discovered how easy it is to make sweet potato chips at home. All you need is a mandolin and a sweet potato to make it happen. I sprinkled over a combination of our favorite ground spices (high quality onion powder seems to be my new answer to everything) but you can use any flavors your family likes from hot cayenne pepper to warm cinnamon.

In totally unrelated news, The Martha’s Vineyard Cookbook Club is reading and cooking from A Boat, a Whale, & a Walrus this month. If you need some new inspiration or want to start a cookbook club of your own this book is a beauty.

I hope you have a great weekend full of sweet potato chips and garden snails.

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Sweet Potato Chips

1 large sweet potato

Olive oil

A big pinch of cumin

A big pinch of paprika

A big pinch of onion powder

Kosher salt

 

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First, preheat the oven to 400 F. Peel the sweet potato and, using a mandolin, slice into very thin rounds. In a large bowl, toss the rounds with oil and ground spices of your choice (we really liked the combination of salt, cumin, paprika, and onion powder).

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Line a baking sheet with parchment paper and arrange the rounds in a single layer across the sheet. You will have enough sweet potato rounds for 3 sheets. The chips cook so quickly I simply made one tray at a time but you can put two in the oven at once, flipping positions halfway through, if you’d like.

Cook the chips for 5 minutes, flip, and cook for another 3 minutes or until the edges are deeply golden. Eat warm or let cool to room temperature. The chips seemed as though they would keep well stored in an airtight container but we ate them all too fast to find out.

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04.01.2016

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Nick and I spontaneously booked a night away next weekend, just the two of us. We have been away from the boys together just a couple of times (or maybe just once to a wedding?) but this time we have no plans or packed schedule. We can’t stop talking about where to eat, where to walk, and where to eat some more. The idea of sitting together over a long Saturday lunch makes me so excited I can’t even take it. At home, most of our meals are eaten within minutes or half eaten and returned to later. Because of this busy parent relationship with food I try, whenever I can, to have a hearty salad or at least a bowl of rice and beans in the fridge for a quick lunch or just to grab and shovel into my mouth before dashing out the door. This salad is perfect for that kind of hectic mid-week eating. It’s hearty, filling, and flavorful but doesn’t weigh you down. Last night, we ate it with fried eggs for dinner.

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Farro & Sweet Potato Salad

from Clean Slate

Serves 4 to 6

2 pounds sweet potatoes (about 4), scribbed and cut into 1-inch pieces

3 garlic cloves (do not peel)

1/4 cup plus 1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

1 cup farro (for gluten-free replace with brown rice)

Grated zest and juice of 1 lemon (about 3 tablespoons)

1/2 cup fresh dill, chopped

1/2 cup spicy sprouts, such as radish or arugula, plus more for garnish

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1. Preheat oven to 425 F. On a rimmed baking sheet, drizzle sweet potatoes and garlic with 3 tablespoons oil. Season with salt and pepper. Toss to combine, then spread in a single layer. Roast sweet potatoes, flipping once, until tender and caramelized, about 30 minutes.

2. Meanwhile, place farro in a medium saucepan, and cover with 4 inches of water. Bring to a boil; reduce heat and simmer until tender, 30 to 35 minutes. Drain and immediately toss with remaining 2 tablespoons oil in a bowl. Season with salt, and let cool slightly.

3. Remove garlic cloves from skins, and use a mortar and pestle (or a fork) to mash with lemon zest and juice. Add to farro along with sweet potatoes, dill, and sprouts, and toss to combine. Season with salt and pepper. Garnish with more sprouts before serving.

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01.06.2016

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If you are not on a January food cleanse you probably know someone who is or has, at the least, made some resolution about food. I have mixed feelings on winter cleanses (I write this while I am on day 4 of one – ha!). The benefits are pretty clear – from reestablishing healthy eating patterns to zapping that steady steam of holiday alcohol consumption. The tough part is that it is winter. Sure, there are fresh vegetables to be found but the offerings pale in comparison to warmer months.

If you are in some eating state between vegan, gluten-free, raw, dairy free, or some creative combination of these, here are my favorite cleanse recipes that fit most programs. But really, when it comes down to it, simply cutting out packaged and processed foods does 95% of the work.

I’m off to make a kale salad and hide the final half bottle of pinot under the sink.

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Brussels Sprout Salad with Avocado & Pumpkin Seeds

serves 6

1 teaspoon finely grated lemon zest plus 1 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
3 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound brussels sprouts, trimmed and leaves separated
2 tablespoons raw hulled pumpkin seeds (pepitas), toasted
1 avocado, halved, pitted, peeled, and sliced

Whisk together lemon zest and juice and mustard in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.

In another bowl, toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado, season with salt and pepper, and serve immediately.

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Winter Juice

makes 2 small glasses

6 carrots
1/2 a cucumber
2 apples
1-inch piece of fresh ginger
4 celery stalks

Simply juice the fruits and vegetables according to your juicing machine’s instructions. We start with the softest produce and work our way up to the hardest (typically carrots). Pour into glasses and enjoy.

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Spinach & Sweet Potato Quinoa Cakes

makes about 15

1 cup quinoa

2 eggs

1/4 flour of your choice

3 tablespoons tahini, almond butter, or peanut butter

1 tablespoon red or white vinegar

1 package (10-ounces) frozen spinach or kale, thawed and squeezed dry

1 cup finely grated sweet potato

1/4 cup finely diced onion

2 garlic cloves

1 teaspoon salt

A pinch of freshly ground black pepper or cayenne pepper

Olive oil, for the baking sheet

Start the quinoa cooking immediately so it can cook white you are prepping the other ingredients. Combine the quinoa and 3 cups water in a pot and boil it until it is soft, about 20 minutes. Drain well.

Transfer the quinoa to your favorite mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic, salt, and pepper. Stir, knead, and smoosh all the ingredients together until they are one tight-knit family. Cover and refrigerate for 30 minutes if you have time.

Preheat the oven to 400 F with the rack in the middle. Oil a baking sheet. To shape the cakes, first wet your hands. For each patty, scoop up 3 to 4 tablespoons of the mixture with your hands and form a 1/2-inch-thick patty, firmly patting it so it stays together (loosie-goosies will fall apart). Arrange the patties on the baking sheet.

Bake until the cakes are lightly browned and crisp, flipping them over once halfway through the baking time, about 25 minutes. Serve warm with a dipping sauce.

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Farro Kale Salad

From Kale, Glorious Kale by Catherine Walthers

5-6 cups kale leaves, stripped off of stalks and torn or chopped into small pieces (1 small bunch)
1 tablespoon olive oil
1/2 small red onion, minced (or in my case sliced thin)
1 cup of farro
3 tablespoons fresh dill, chopped
1/2 cup fresh parsley leaves, finely chopped
1/2 cup pomegranate seeds, 1 tart apple, diced, or 1/2 cup dried cherries or cranberries (or any combination)
4 ounces feta cheese

Dressing:
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt and pepper

Wash and spin dry the kale. Chop into small pieces. Add to a large bowl, lightly salt and drizzle with 1 tablespoon of oil. Vigorously toss and massage the salt and oil into the kale until well coated.

Place farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, for about 25 to 30 minutes. Farro has a similar texture to barley when cooked, and has a nice toothy texture. Drain well, and combine with the kale. Let cool completely, stirring occasionally.

Chop the onion, dill and parsley, and add to the kale and farro along with the pomegranate seeds, and apple or dried fruit, if using. Add the lemon juice, olive oil, salt and pepper and gently toss. Place in a serving bowl or platter and top with the feta cheese.

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Winter Muesli

makes about 4 cups

2 cups classic rolled oats
3/4 cup raisins
3/4 cup walnuts, chopped
5 dates, pitted and chopped
Milk (hemp, nut, coconut, cow) or yogurt for serving

Using your hands, simply toss everything together in a large bowl. Be mindful of the sticky dates as they tend to clump together but once everything is in contact with the oats the clumps will loosen up. Muesli can be eaten with milk like a traditional cereal, sprinkled over yogurt, or soaked in milk overnight to soften up its texture. I like it all three ways. For those who like a little sweetness, simply drizzle over some honey or maple syrup.

A large mason jar filled with muesli, tied with a ribbon, and small recipe card attached would make a great gift for those left on your list (especially beloved teachers and neighbors). Because muesli is gluten free (if you purchase certified GF oats), vegan, and easily adapted to be nut free (substitute walnuts for pumpkin or sunflower seeds) it works for everyone. If you want to make a few personal mixes some additions that I especially enjoy are dried unsweetened cherries, shredded coconut, chopped pecans, and dried blueberries.

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Detox Smoothies

Choose between a sweet or tart green smoothie.

 

Sweet Green Smoothie

1 pear, roughly chopped

2 cups baby spinach

1/4-1/2 a lemon, peeled (depending on how sour you like it)

1 cup water or coconut water

Tart Green Smoothie

3 ribs of celery, roughly chopped

1-inch piece peeled ginger root

1 grapefruit, peeled and roughly chopped

3-inch piece of cucumber

1 cup water or coconut water

Blend everything together until smooth.