HOW YOU GLOW

BARRETT_TarJessBarret2A few months ago, I was lucky enough to spend an afternoon with the two lovely ladies behind How You Glow,  Tara Sowlaty and Jessie Groveman. I instantly adored them. We share such similar philosophies on life, food, nourishment, and it was such a treat to hang out, cook, laugh, and get to know each other. I am so impressed by their hunger to learn and share, and by their excitement and passion for the things they believe in. I hope you take a moment to check out How You Glow, and hopefully it will inspire you to start thinking about all the ways that you glow too. Check out the recipes for the salads we made together below.

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VALLYBRINKROAD_tossingsaladBRUSSELS SPROUT SALAD WITH PERSIMMONS, TOASTED HAZELNUTS, AND PARMIGIANO REGGIANO

Serves 4

1 pound brussels sprouts, thinly shaved on a mandolin
2 persimmons, cut into thin wedges
1/3 cup hazelnuts, toasted and skin removed
parmigiano reggiano or pecorino
sherry vinaigrette (recipe to follow)
sea salt
freshly ground black pepper

In a large bowl, combine the brussels sprouts, persimmons, and hazelnuts. Slowly drizzle the vinaigrette on the salad and start turning it with your hands to coat. Shave a generous amount of parmigiano reggiano onto the brussels sprouts and continue mixing. Add more vinaigrette and parmigiano reggiano as necessary. Taste and season with sea salt and freshly ground black pepper.

Sherry Vinaigrette

2 tablespoons sherry vinegar
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

Combine vinegars, olive oil, a generous pinch of salt and some freshly ground black pepper in a mason jar. Shake to combine.

KALE AND ARUGULA SALAD WITH FETA, BREADCRUMBS, AND ALMONDS

Serves 4-6

1/2 lb wild arugula
1 bunch of lacinato kale, stems removed and torn into small pieces
2 shallots, thinly sliced
1 cup homemade breadcrumbs (recipe follows)
1/2 cup crumbled greek feta
1/2 cup toasted almonds, chopped
lemon vinaigrette (recipe follows)
sea salt
freshly ground black pepper

In a large bowl, combine the arugula, kale, feta, shallots, almonds, and 1/2 the breadcrumbs. Slowly drizzle a little vinaigrette on the salad and start mixing. Continue adding the vinaigrette until the leaves are coated. Taste. Season with sea salt and black pepper as necessary. Serve immediately.

Lemon Vinaigrette

2 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
6 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper.

Combine the lemon juice, vinegar, olive oil, a generous pinch of sea salt and some black pepper in a mason jar. Shake to combine.

Homemade Breadcrumbs

Loaf of sourdough or a country style bread
extra virgin olive oil
sea salt
freshly cracked black pepper

Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside. Remove all the crust from the loaf. Cut it into cubes and pulse in a food processor until the crumbs reach the texture you want.

Toss with olive oil to lightly coat and pour onto a baking sheet, creating a thin layer of crumbs. Bake until golden brown, about 15 minutes. Remove from the oven and season with sea salt and pepper. Store in an airtight container for up to a week.