Orange Rosemary Shortbread

Today I'm partnering with my friend Sandra. She is a mom to two of the cutest kids and she is incredibly creative. She created Hooray Designs which celebrates creativity in all aspects of life from good food to fun diy projects. 

Together we're sharing Orange Rosemary Shortbread. It's simple, classic, and the perfect little hostess gift for Easter Sunday. And honestly, it takes about 15 minutes to whip up. We made a rendition of this and wrapped it up all pretty to send to my in-laws this past Christmas. I'm convinced homemade shortbread makes the perfect gift. 

This year we're spending Easter at home relaxing, probably cooking together in the kitchen just the two of us, three if you count Pumpkin. She had her first piece of butter the other day when some fell on the kitchen floor while we made a strawberry cobbler. Life-changing, she hasn't been the same since. I'm making spinach and feta quiche for Easter and there will most definitely be cinnamon rolls. 

For the recipe head on over to Hooray Designs!  

 

Strawberry Goat Cheese Salad with Maple Buttered Pecans in Balsamic Vinaigrette

Guys, I've been putting off buying strawberries for weeks. I've seen them at the store, over-priced and under-ripe, and I've been patiently waiting until the start of spring when their price drops and their quality skyrockets and all is well in the world. Woohoo it's here! I celebrated by taking myself to the farmer's market and splurging on a giant crate of them. 

With Easter Sunday days away I figured I'd make something light yet festive. Also I've noticed my recipes have gotten a bit involved lately and I think we're overdue for something simple. There is nothing wrong with simple, people. So we're celebrating spring with strawberries, goat cheese, spinach, and maple buttered pecans.

Did you catch that last part? These pecans are deadly good. It was my first time making my own candied pecans (store-bought can get $$$) and after a couple of texts back and forth with my mom and some Pinterest research we went simple with just butter, maple syrup, and salt stewed up all nice and cozy on a sheet pan with a big bag of raw pecan halves and slow-roasted them in the oven. 

Strawberry Goat Cheese Salad with Maple Buttered Pecans in Balsamic Vinaigrette 
Serves 4-6 as an appetizer

For the maple buttered pecans: 
8oz raw pecan halves (2 scant cups)
1/4 teaspoon cinnamon 
1/2 teaspoon salt 
4 tablespoons unsalted butter 
1/4 cup pure maple syrup 

For the Salad:
6-8 oz baby spinach 
2.5 oz goat cheese, crumbled 
1 pound strawberries, hulled and sliced 

For the dressing: 
1/4 cup balsamic vinegar 
3/4 cup extra virgin olive oil 
1 garlic clove, minced 
1/8 teaspoon salt 
1/2 teaspoon dijon mustard 
pepper to taste 

Make the maple buttered pecans. Preheat the oven to 300 degrees and line a baking sheet with parchment paper. In a small saucepan warm the maple syrup and butter just until the butter is melted and the mixture is combined. Meanwhile, toss pecans halves with cinnamon and salt. Pour maple butter sauce over the pecans and mix well. Pour pecans and their juices onto your baking sheet and bake for 40 minutes, tossing the pecans about 3 times throughout baking to ensure even browning. You will know they are ready when they smell SO GOOD and when about 90% of the liquid has caramelized onto the pecans.  Remove from oven and let cool completely, the last bit of liquid will harden and caramelize as they cool so don't worry if they are sticky.

Meanwhile make the dressing. Combine all ingredients in a mason jar and shake! How easy is that? (channeling Ina) You could also prepare everything but the oil in a small bowl and slowly whisk in the olive oil. Adjust salt + pepper to taste. 

In a large bowl combine spinach, goat cheese, strawberries and pecans (you'll have extra for snacking. you're welcome) and about 1/4 of the dressing and toss. Add more dressing if needed and serve. 

Notes: For a vegan option I'd imagine you could sub coconut oil for the butter and just omit the goat cheese, though I haven't actually tried it. 

Green Citrus Smoothies + Thoughts on Eating Seasonally

I, like many of you, finally found myself sick with the first cold of the season last week. The combination of travel and lack of sleep did me in. Also, it's that time of year. I found myself sitting at home with a stuffy nose and a foggy head trying to pull myself together enough to be able to teach. Working while sick is rough, but when your work is teaching yoga, complete with demonstrating handstands and not being able to excuse yourself to blow your nose because that would be both awkward and really embarrassing, it's really rough. So I do the best I can, sub out classes, and attempt to heal myself with food. 

The more I think about food, and specifically seasonal food, the more I marvel at how masterfully designed our planet is. Am I getting too spacey for you? Hear me out, because maybe, like myself, you've never really sat back to think about it. It's no coincidence that watery cooling fruits like watermelon and juicy peaches pop into season when everyone is parched by the heat of Summer. It's no coincidence that when the sun goes down early and the seasons change to windy, often turbulent Fall that grounding, hardy, root vegetables like squash, carrots, and potatoes spring up to give us the exact stability most of us lack in the Fall. And it's no coincidence that citrus explodes right during the time of year everyone has colds and needs that extra boost of vitamin c. The earth literally gives us exactly what we need exactly when we need it. It's growing all around us, we just have to open our eyes and utilize it's resources. Mind blown? Mine was. And don't even get me started on how much money you save when you embrace what's in season. Strawberries in February? Common Valentine's day, get it together. This year we did pomegranates . 

But seriously. It's all about the citrus right now and the timing could not be more perfect. Thank you God/Universe/Divine Spirit/Whatever you choose to believe. It's no coincidence I tell you. 

So today I'm sharing my favorite green citrus smoothie packed with mandarins, spinach, kale, and frozen pineapple. I've been making some version of this pretty much all winter, throwing whole oranges and grapefruits in my vitamix. Because whole citrus can be finicky, I've had the best luck with clementines and mandarins, probably because they have less pulp and fewer seeds. I'll occasionally throw in additional fruit I have on hand, and sometimes add greek yogurt for creaminess - though when I have a cold I avoid dairy like the plague. And this smoothie is fantastic for cold season. You've got your vitamin c from the oranges, and bromelain from the pineapple which apparently helps reduce mucus and clear sinuses (yum!), and spinach + kale which are packed with protein and vitamin A. Woohoo! 

Green Citrus Smoothie 
Makes about 1 quart 

1 medium banana 
1 small handful Kale, de-ribbed (about 5 large leaves)
2 large handfuls baby spinach 
1/2 cup frozen pineapple pieces 
4-5 small mandarins or clementines, peeled
1 1/2 cups almond milk (or any other non-dairy beverage) 

Blend all ingredients in a blender until smooth.