Arugula, Fennel, Blueberry, Toasted Almond Salad

I find going to the gym not only provides my body with the exercise it needs but my mind the fodder it needs on occasion.  I was standing around with a few ladies waiting for our class instructor to arrive when two of them struck up the conversation of "jonesing" (their words, so not mine) for new ink.  Then they proceeded to lift up articles of clothing to exhibit their hidden treasures and compare notes; which area was the most painful, which empty spots they had future plans for.  I felt slightly (actually make that extremely) uncomfortable at the moment.  How does one bow out of such an indelicate conversation and not seem like a total wet blanket?  I have surgery scars and other battle scars from falling out of a tree when I was little but no purposely-placed curiosities.

Not that I haven't entertained the idea from time to time, but I could never come up with a real reason to subject myself to pain on purpose.  I still vividly recall that my grandfather had an old lady on his arm. She was a wrinkly old prune with a sourpuss face.  As a young child I'm supposing my brain didn't know how to extrapolate that as you age the skin wrinkles and losses its collagen and elasticity and so goes anything you have placed on it.

I think it's time we slow the song down over here now, put on some easy listening and relax with an exceptional arugula salad selected for your eating pleasure:

Arugula, Fennel, Blueberry, Toasted Almond Salad

Dressing:

4 tablespoons minced shallot 

5 tablespoons white balsamic vinegar

2 tablespoons honey

½ cup extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Combine all the ingredients in a small jar (a mason jar works great) and shake or stir until combined. Store leftover dressing in the fridge. 

Salad:

7 ounces arugula

1/3 cup sliced almonds, lightly toasted in a small skillet

6 ounces fresh blueberries

1 medium sized fennel bulb (white part), shaved thinly 

Place the arugula, almonds, blueberries, and fennel in a large salad bowl and toss with the dressing just prior to serving.

I also know it's probably a good thing I don't tell people about my strange food hobby, I can only imagine what kind of internal head convos they'd be having.

Enjoy,

Gina

Farmer's Market Inspirations and I am so...simple

I'm in Love with spring and I don't care who knows it!  I couldn't wait for opening day of our local farmer's market. I happened upon a new one this past weekend, pulled over with a crazed look in my eye and proceeded to grab so many of the goodies that I had to make a trip back to the car so I could go back in and get more.

I have a little problem when it comes to farm stands or farmer's markets. I have to stop, it's some strange compulsion.  I'm working on it, but I consider it a relative bargain as opposed to shoe shopping.

I was outside talking with my new neighbor the other day; he was busy telling me about how much he loves cooking and then blurts out "Look I'm just a simple guy."  I couldn't for the life of me figure out what he was referring to.  I know my husband has talked to him a few times, so I couldn't help but think, what in the heck did my husband tell him.  "I am so...simple!"

During the week, I'm lucky if the dishes are done by 9:30 and even though I might be craving something exotic and labor intensive, simple yet tasty food usually wins out.  I want to share three simple recipes with you I made with my farmer's market finds.

Fried Potatoes with Herbs and Smoked Salt

5-6 Yukon gold potatoes

2 tablespoons olive oil

10 chive sprigs 

Minced fennel fronds (a couple tablespoons or so)

Smoked sea salt

Freshly ground black pepper

Wash and slice the potatoes into 1/4" slices.  Yukon gold potatoes work great because their skin is thin and you don't even need to peel them.  Heat a non-stick skillet to medium-high heat, add the olive oil and potatoes and cook for 7-8 minutes without stirring.  Stir the potatoes and add the chives and fennel fronds.  Cook for 10-12 minutes more and stir or just flip them in the pan.  Cook until the potatoes are tender.

Finish with a good amount of freshly ground black pepper and a good sprinkling of smoked sea salt (I found mine at a local Trader Joe's.)

Fennel, Onion and Balsamic Topping

1 fennel bulb, white part only, thinly sliced

1 large onion, thinly sliced

1 teaspoon vegetable oil

Pinch of salt

3 tablespoons sugar

3 tablespoons balsamic vinegar

Add the oil to a large skillet and heat on medium heat.  Add the fennel and onion and let cook for 10 minutes until the vegetables are starting to get soft.  Add the salt, sugar and vinegar and cook for 10 minutes longer until most of the liquid is absorbed and the vegetables are nice and soft.

I served the topping over some burgers, but you could throw it over some plain rice just to jazz it up.

Simply Roasted Baby Carrots

1 bunch baby carrots (mine were a gorgeous yellow and red mixture)

Olive oil for drizzling

Salt

Freshly ground black pepper

Heat the oven to 400 degrees F and arrange the carrots on a baking pan lined with parchment, drizzle with olive oil and salt and pepper and bake for 30-40 minutes or until tender.

Sometimes when I have something as beautiful as these carrots to work with, I don't want to do too much to them except simply enjoy them.

You guys would tell me if I was complicated, wouldn't you?  Come on we are all friends now and I can handle the truth.

Enjoy,

Gina