Farewell to Summer: Roasted Tomato-Corn-Kale Quinoa Salad with Shallot-Buttermilk Dressing

tkb-corn-tomato-kale-quinoa-salad

I picked up my first basket of Honeycrisp apples and butternut squash from the market earlier this week. They were looking less plentiful than weeks before, but tomatoes and corn were definitely still present. Before they turn in to a farmer’s market endangered species, this salad is a worthy farewell to what has been a memorable summer. I’ve already made tomato sauce, tomato-corn salsa and frozen fresh corn for winter months. I’m now in the moments of just enjoying this summer produce in our daily meals.

This recipe is adapted from Sara Forte’s excellent Sprouted Kitchen Bowl + Spoon. Occasionally you find a cookbook author whose tastes and flavor preferences align so closely with your own, it’s like the recipes were written just for you. I love Sara’s work, and her husband Hugh takes beautiful photographs of her creations. I’m admittedly envious, as I’d love to have someone follow me around in the kitchen and capture images of it all. As it stands, I call everyone for dinner, then pause and turn off the lamps so we only have natural light. “Wait just a minute! I need a few photos!”

I’ve changed several ingredient amounts, swapped a couple of ingredients, added shallots to the dressing and taken a slightly different approach for roasting the tomatoes. I’ve made this multiple times this summer, and it’s a crowd pleaser – the buttermilk dressing and feta have it feeling slightly indulgent, but quinoa and veggies leave you feeling good. It’s excellent next to a piece of wild-caught fish.
Read More


Kohlrabi-Mint Salad

Chickpea Summer15 - Kohlrabi-Mint Salad (P. Rose)

The passage of time continues to amaze me, especially in the thick of summer. Somehow, it’s the middle of July. In the weeks since my last recipe, I’ve been working hard on a fun project for new foodie magazine, Spoonful. I’m incredibly excited about the gathering, recipe and essay I created for this one. (My feature will be published in their spring 2017 issue.) I also spent nearly two weeks in Oregon with my family, exploring Eugene, Bend and Portland, both by hiking and dining at several delightful local places. The trip reaffirmed my desire to travel with our kiddos, and experience places and people outside our normal routine. At home, we’ve been to the beach, biked around town, eaten too much ice cream and frequented the farmer’s market.

I was there this morning, and there were so many people and baskets of local food, it was hard to move from one farmer to the next. It’s a good problem to have – I’m grateful to live in a town with a thriving farmer’s market that is so well supported by the community. I noticed recently-picked kohlrabi from one of my favorite farmers, and it made me want to share this recipe, which is refreshing in a healthy-mojito kind of way.

Read More


Kale-Quinoa Greek Salad

TKB - Kale-Quinoa Salad

The older I get, the more certain things change. Specifically, the food I have packed for the day makes a huge difference in the way I feel by the end of it, the presence or absence of sunshine can have a remarkable effect on my disposition, and I place an increasing value on experience, versus material anything. I’m not exactly ready to move to a studio apartment with my family of four, but if I had to pick between a trip versus a new couch, the exploration will prevail almost every time.

I’m not sure if the shift in eating relating so directly to the way I feel is a result of getting older, or if I’m more aware, or if my body has just acclimated to getting nutritious food the majority of the time and revolts when fed crap. Maybe all three. After all, I fondly remember several years of high school in which nachos were pretty frequent in my lunch rotation. Those round, yellow chips and the “cheese” I’m not so sure was really such a thing somehow got me through track practice. At any rate, I’d really pay for such a food choice these days. I’m always trying to hit the sweet spot of delicious and nourishing. Bonus points for something that keeps a couple of days and packs well for lunch. This salad gets bonus points.

Read More


Roasted Peach, Fresh Mozzarella and Chive Salad

The Kitchen Beet - Peach, Mozzarella, Chive Salad

When I think of a quintessential summer food, I often think of sun-ripened tomatoes and fresh mozzarella, mixed with torn basil and a little olive oil and balsamic vinegar. I eat that combination so frequently during the warm months, you’d think I was more of a tried-and-true type than a variety-lover in the kitchen. Fresh mozzarella has many other delightful uses, of course –  a couple of my favorites are homemade pizza and vegetable sandwiches. However, the market has rosy, juicy peaches now. And what the market has is what I eat.

Read More


Farmer’s Market Love: Asparagus-Shallot-Tomato Salad

The Kitchen Beet :: Asparagus-Shallot-Tomato Salad

If you’ve been following my Instagram feed lately, my Farmer’s Market obsession is apparent. Our Opening Day was this past Wednesday, and I had been looking forward to it like a kid counting down for a holiday. I love the community that gathers at our beautiful market space, our ability to support local farmers, and the dirt I find in between radish leaves, reminding me these vegetables were just picked. There is something about seasonal eating that feels so right and natural – of course we should be eating food that hasn’t traveled far, supports our neighbor and was harvested just now because it was time to harvest, not because we were forcing it.

Read More