Autumn Kale Salad with Quinoa, Almonds, Cranberries, Apples & Goat Cheese in a Maple Vinaigrette

I came home from teaching a private Sunday morning craving something hearty, healthy, maple syrupy and very Fall. This salad is epic and checks all of those boxes. I've said this before, and I'll say it again: I've never been much of a "salad person", but I'm trying to be. And I'm finding the more things you put into a salad, the tastier it usually is.

This salad celebrates Fall in a big way. It's apple-forward, with a cozy maple-y dressing, crunchy warm toasted almonds, tart dried cranberries, hearty quinoa and creamy goat cheese. And let's not forget the king of the health food world, Kale. Oh hail Kale. But seriously, this salad is just lovely. It's definitely making it onto my Thanksgiving table and I hope it makes it onto yours. 

And speaking of Thanksgiving. If you're still looking for last minute inspiration I've compiled a board of all my favorite Thanksgiving recipes from all my favorite food bloggers here and here. 

On another note, I'm taking the GRE tomorrow. And not to sound desperate, but I could use all the prayers/positive vibes/well wishes I could get. You see, there's math on the GRE, and I have to write, you know, academically for TWO essays. All I know how to write about is FOOD! So writing this post is my attempt at procrastinating on those last couple pages of vocabulary words. But seriously. Send those good vibes my way. Thank you! 

Autumn Kale Salad with Quinoa, Almonds, Cranberries, Apples & Goat Cheese in a Maple Vinaigrette 
Adapted from Cookie and Kate 
Serves 4-6 as a side 

For the Salad: 
1/2 cup uncooked quinoa 
1 cup water 
1/2 cup raw almonds
1 tbsp extra virgin olive oil 
1/8 tsp salt 
1 large bunch of Kale, (12-14oz) 
1/2 cup dried cranberries 
3 oz goat cheese, crumbled 
1 very large Honeycrisp apple, cored and thinly sliced 

For the Dressing: 
1/4 cup extra virgin olive oil 
1 teaspoon lemon zest 
2 tablespoons lemon juice 
2 tablespoons maple syrup 
1 teaspoon dijon mustard 
1 tablespoon apple cider vinegar 
1/8 teaspoon salt 
fresh ground black pepper to taste 

Bring 1 cup of water to a boil. Rinse your quinoa in a fine mesh strainer and add to boiling water. Cover, reduce to a simmer and cook for about 15 minutes until water is completely absorbed. Remove from heat and let sit, covered, for 5 minutes. Remove the lid, stir in a large pinch of salt, fluff with a fork and set aside.

Preheat the oven (I use my toaster oven) to 350 degrees. Toss almonds with olive oil and salt and cook for about 5 minutes until almond skins begin to crack and turn a dark brown color (watch carefully so they don't burn). You want to bring them right to the edge of burnt so they are crunchy and extremely fragrant. (Note: these make a fantastic snack on their own!) Roughly chop and set aside. 

Wash and de-rib your kale. The central rib of the kale is very bitter, discard the ribs or save them for juicing. Chop the kale into bite-size pieces. 

Make the dressing by combining all the ingredients into a airtight jar (I use a mason) and shake until combined. Pour the dressing over the kale and using your hands, massage the kale and dressing together for a good 3 minutes until the kale becomes limp and the pile decreases in size. Add dried cranberries, almonds, quinoa, apples, and goat cheese. Toss and serve. 

Notes: Because of it's sturdiness kale salads actually make great left-overs. The kale does a great job of holding its shape and doesn't get soggy. 

Homemade Rugelach 3 Ways: Chocolate Raspberry, Cinnamon Apple with Toasted Pecans, & Honeyed Fig with Goat Cheese

The five years I spent living in NY shaped my life in so many ways. It was the city that introduced me to my husband, it educated me, and taught be how to support myself. I feel indebted to all living in NY taught me as well as all the city introduced me to including (and especially) a love for rugelach. Since moving to California, I've noticed when I mention my love for the stuff, I get a weird look followed by a "isn't that a green you put in a salad". No, that is arugula. Get it together, people. But I hear it over and over again. Apparently it's not a thing out here, because literally not a soul knows what I'm talking about. And what a shame that is. 

So if you're unfamiliar with the classic Jewish delicacy, let me introduce you. Rugelach are perfect bite-size pastry morsels. The flakey, moist dough is made of about 80% cream cheese and butter. And the fillings? Oh the fillings. Traditionally there are chocolate flavors, and jam flavors with nuts and raisins and things of that sort. Choosing between the two is always a painful process which results in me buying an entire bag of the stuff and devouring it before I make it to the subway.

There are recipes you pin and think "oh that looks good" then there are recipes you see and think "oh my god, I have to drop everything I'm doing and make this right now. Where have you been all my life?!" This is the latter. At least for me. So when I saw Deb's recipe for rugelach while thumbing through the Smitten Kitchen cookbook last year I did exactly that. 

So for Thanksgiving this year, instead of making a bunch of elaborate pies and cakes, I decided to jazz up this perfect pastry with some festive fillings - and what I created was a rugelach sampler of sorts. Chocolate Raspberry is classic, rich, bold and my favorite of the three. Cinnamon Apple with Toasted Pecans (Nate's favorite) feels warm and cozy and tastes like Thanksgiving, and Honeyed Fig with Goat Cheese is sophisticated and savory. Oh and to top it all off, this stuff is super hands-on and fun to make, if you're into that kind of thing. They transport me to my favorite Italian pastry shoppe in the east village with the added charm of being perfectly homemade. 

Homemade Rugulach: 3 Ways 
Makes 48 (16 of each flavor) 
adapted from The Smitten Kitchen Cookbook 

For the dough: 
1 cup unsalted butter, at room temperature 
8 oz (1 brick) cream cheese, at room temperature 
1/2 tsp salt 
2 cups all purpose flour 

Chocolate Raspberry Flavor: 
1/3 cup raspberry jam 
1/2 cup (3 oz) bittersweet or dark chocolate, finely chopped 

Apple Cinnamon with Toasted Pecan Flavor: 
1/4 cup pecans, chopped and toasted 
1 granny smith apple
1.5 tbsp lemon juice 
1/4 cup sugar 
1 tsp cinnamon 

Honeyed Fig with Goat Cheese Flavor: 
1/2 cup packed (4 oz) dried black mission figs  
3 oz goat cheese, room temperature 
1-2 tbsp honey 

For the egg wash: 
1 large egg yolk 
1 tsp water 
turbinado sugar for sprinkling 

Make the dough. In a stand mixture, beat the butter and cream cheese together on high until light and fluffy. In a separate bowl whisk together salt and flour. With the mixture on low, slowly add the flour mixture to the butter mixture a little at a time until completely combined. Be careful to not over-mix. Transfer the dough to a large piece of plastic wrap and cover, forming it into a solid disc. Refrigerate for at least 2 hours (or up to 3 days). 

Prepare your fillings. Small prep bowls or ramekins come in very useful here. Heat the jam in a small saucepan until it loosens and becomes easily spreadable. Set aside. Finely chop chocolate. Chop and toast pecans. Core, peel and dice the apple into tiny 1/8 inch cubes, place in a bowl with lemon juice and toss to combine. In a separate bowl, combine cinnamon and sugar. Remove fig stems. Place figs in a food processor and pulse until finely minced. Stir goat cheese to loosen it and make it easier to spread. 

Divide your dough into 3 equal parts. Place 1/3 of the dough on a lightly floured, cold, work surface (keep the remaining refrigerated). Roll out the dough into a 12-inch circle. It doesn't matter at all if it's a perfect circle. Apply fillings (see details for each flavor below). Place a large piece of wax paper over your fillings and gently press them into the dough - this makes the rolling process slightly less messy. Using a pastry wheel or a knife, cut your dough into 16 pieces (like a pizza - see photos). Starting from the outside, tightly roll each slice. Transfer the rugelach to a baking sheet lined with parchment, then place in the freezer (or fridge if you're like me and live with a freezer so tiny not even the smallest baking sheet will fit) for 10-15 minutes. Preheat the oven to 350 degrees. In a small bowl, whisk together the egg yolk and water. Remove rugelach from freeze, paint the tops with egg wash and sprinkle with turbinado sugar. Bake for 20-25 minutes until the tops just begin to brown. Continue with remaining two thirds of the dough. 

• For the chocolate raspberry flavor: Spread an even layer of jam over the entire surface. Top with chocolate. 
   
• For the apple cinnamon: Sprinkle cinnamon sugar over entire surface. Drain the liquid from the apples as best and possible, then top the dough with apples and pecans. 
   
• For the honeyed fig with goat cheese: Spread a thin layer of goat cheese over the entire surface. Sprinkle with minced fig, then drizzle with honey. 

Notes:

You really can't go wrong with the fillings. Feel free to substitute or add things if the spirit moves you. Or add everything! The original recipe was a sort of "everything" flavor with jam, chocolate, pecans, and cinnamon sugar. 

Stores at room temperature for three to four days, in the fridge for about a week, and in the freezer for up to two months. 

Spinach & Feta Quiche

Let's talk comfort food, shall we? Growing up my favorite family meals were things like Chicken and Dumplings (which my dad so lovingly called "chicken and glue"), Enchiladas de Creme, and homemade Quiche Lorraine complete with bacon. That's right, bacon. It's safe to say things have changed quite a bit since then, and since going vegetarian my comfort meals have began looking quite different. Instead of chicken and beef we eat beans (so. many. beans.), squash, pasta, and roasted vegetables. These things have become my comfort foods. 

I hadn't made my mom's quiche recipe in months when my man and I visited Prague last year on a trip to Europe. I know what you're thinking, "Prague is the home of goulash, bratwurst, and red meat galore". You're right. But it also happened to be home to the cutest little "Prague's first smoke-free" cafe with the best quiche I've ever had (sorry mom, you lost me at the bacon, no hurt feelings). What made this quiche so special was the perfect blend of creamy delicious spinach and the salty bite of feta, with really just a touch of eggs and milk. It was strangely reminiscent of spanakopita. I knew after one bite I had to recreate it.

Since coming home I've probably attempted it close to a dozen times, even serving it as a side for Thanksgiving last year, but never getting the proportions just perfect. Until now. Unlike traditional quiche, made with about 75% egg and a combination of milk and cream and about 25% vegetables and meat, in this quiche those proportions are swapped. And from a girl who considers bright green cooked spinach to be one of the most comforting foods in the world, this spinach-packed quiche is comfort food at it's finest. It's still got two eggs, a nice helping of mozzarella, feta, and freshly grated parmigiano reggiano but it's got a whopping 1.5 pound of spinach. That's right. Popeye would be proud. Oh and did I mention the homemade crust? Yeah, I'm not going to lie, there's a stick of butter in it, which I stand whole-heartedly behind. 

This spinach and feta quiche was made for cool fall evenings and is meant to be savored at a table surrounded by people you love. The entire pie doesn't usually make it more than 24 hours in our house before it's devoured. I suppose the fact that quiche makes a perfectly acceptable breakfast, lunch or dinner has something to do with it. This dish tastes like home. It reminds me of high school dinners, coming downstairs to eat with the family for a much-needed study break. But it also reminds me of the look on my husband's face when he comes home from work and I tell him I have quiche in the oven. I think we could all use a little more of that this time of year. 

Spinach Prague Quiche 
Makes one 9-inch round quiche
Inspired by mom & café kafíčko

For the crust (from The Art & Soul of Baking): 
1 1/4 cup all purpose flour 
1/2 cup unsalted butter 
1/4 tsp sea salt 
3-4 tbsp cold water 

For the filling: 
1.5 pounds frozen spinach 
2 green onions, diced
1/2 cup grated mozzarella
6 oz crumbled feta 
1/4 cup grated parmigiano reggiano, plus more for topping 
1 tbsp all purpose flour 
1/2 cup whole milk 
1/2 cup heavy cream 
2 large eggs 
1/2 tsp salt 
freshly ground pepper   

Cut your butter into 1/2 inch pieces and freeze for 20-30 minutes. Meanwhile, place flour and salt into a food processor and pulse until combined. Then add butter pieces and pulse until the dough looks like chunky sand with big bits of butter. Add water, 1-2 tbsp at a time, and pulse. You'll know when your dough is ready when you squeeze a small amount of it in your hand and it forms a cohesive ball. If you do this and it falls apart, add more water and continue to pulse. Transfer dough to a large piece of plastic wrap and press it together to combine into a disc. Knead the dough one to two times, then cover completely in plastic wrap and refrigerate for 30 minutes. 

Bring a large pot of water to a boil and cook your frozen spinach for 2-4 minutes, until bright green. Transfer to a fine mesh strainer and press all the water from the spinach. Combine spinach, green onions, cheeses, and flour. In a separate bowl, combine milk, cream, eggs, salt & pepper. 

Transfer the dough to a lightly floured work surface and roll the dough out to fit your pie dish, then transfer to dish. If your dough gets too warm and butter chunks begin to melt, (mine did), pop it back in the fridge for 5-10 minutes. Preheat the oven to 350 degrees. 

Top the pie crust with the spinach & cheese mixture, then pour milk and egg mixture over the spinach. Using a fork, or your hand, gently massage the spinach with the egg mixture until loosely combined. Top with freshly grated parmesan then cook for about 1 hour until a toothpick comes out clean and the feta bits begin to brown just slightly.