Fennel and Apple Salad with Apple Cider-Citrus Dressing

I went to our local farmer's market in Menlo Park this weekend after a few week hiatus due to travel and other plans. Despite being the dead of winter and MLK weekend, there were still plenty of vendors at the market and I picked up some beautiful fresh fennel and a bunch of apples, among other things.  I was looking for a light lunch the other day and thought of combining thinly sliced fennel and apples along with walnuts and feta as a sort of different take on a waldorf salad. The result was delicious - light but satisfying due to the walnuts and cheese. As an added plus, the lemon juice in the dressing keeps the apples from turning brown, which allowed me to eat it for lunch the next day as well, accompanied both days by some hearty bread. I used Pippin apples here, which are a wonderful not too sweet not too tart green apple, but other varieties, such as Gala, Fuji, Pink Lady, Braeburn, or whatever kind of apple you like best would work. This is easy to make and would also be great for a dinner party first or side course!

Fennel and Apple Salad with Apple Cider-Citrus Dressing
Serves 2 as a main, 4 as a side

Active Time: 15 minutes
Total Time: 15 minutes

Salad:
2 fennel bulbs, thinly sliced
2 apples, thinly sliced (I just cut large chunks off around the core and then sliced from there)
2 oz. feta, crumbled
1 c. walnuts

Dressing:
2 T. extra virgin olive oil
1 T. apple cider vinegar
1 T. fresh-squeezed lemon juice (about 1/2 lemon)
1 t. dijon mustard
1/2 t. kosher salt
1/4 t. pepper

Slice the apples and fennel and place in a medium-sized bowl. Crumble the feta into the bowl.

In a small saucepan, toast the walnuts over medium-low heat until fragrant, shaking the pan occassionally and being careful not to burn them. Meanwhile, in a small bowl, whisk the dressing ingredients together.

When the walnuts are done toasting, roughly chop them, and add to the bowl. Toss with the dressing and serve.

Healthy Quick Bread

I love fresh-made bread but usually can't be bothered to make something with yeast - waiting for it to rise, then kneading, etc. is usually not something that I have the time/skill for. This is precisely why I love quick breads - you just throw the ingredients together in a bowl, mix and bake. There is almost nothing easier. I particularly like this quick bread recipe because it can either be sweetened up toasted with jam for breakfast or served with butter at dinner. I was able to whip this up with pantry staples, making it a great recipe to throw together anytime.

Healthy Quick Bread
Makes 1 loaf

Active Time: 5 minutes
Total Time: 50 minutes

Dry ingredients:
1 1/3 c. whole wheat flour
1 c. unbleached all-purpose flour
(alternatively, use 2 1/3 c. whole wheat pastry flour)
2 1/4 t. baking powder
1/4 t. baking soda
1 t. kosher salt
1/4 c. ground flaxseed meal

Wet ingredients:
8 oz. plain nonfat or low-fat plain yogurt
1 egg
1/4 c. honey
1/4 c. coconut oil (alternatively you could use olive or canola oil)
3/4 c. lowfat milk
1 c. old fashioned rolled oats (not instant) + 1-2 T. for the top

Grease a 9x5 inch loaf pan (or similar size) and preheat the oven to 375 degrees Fahrenheit.

Combine the dry ingredients in a large bowl, stirring to combine with a whisk.

In a small bowl, combine the wet ingredients, also stirring to combine with a whisk. The oats are included in the wet ingredients to allow them to soften up for a minute.

Gently stir the wet ingredients into the dry ingredients with a wooden spoon, stirring just until combined (do not overbeat). Scrape the batter into the pan, smooth out the top with a spoon, and sprinke another 1-2 T. oats over the top.

Bake for approximately 45 minutes or until a toothpick comes out relatively clean. Allow to rest in the pan for approx. 15 minutes and then after running a knife around the edges, remove the loaf from the pan (it should come out easily) and let cool on a wire rack. Enjoy over the next 2-3 days (if it isn't gone before then!).

Potato-Leek-Onion Soup

One of my favorite recipes growing up was a Potato-Leek Soup from the Williams-Sonoma Soups cookbook. I have made it dozens of times over the years, but this time wanted to dress it up a little with a few more ingredients and also try making it with vegetable broth instead of chicken broth (Adam and I are in the midst of a no-meat, no-alcohol January to start off the New Year). Other than some chopping at the beginning, this is an easy soup to make, it's very healthy and satisfying, and it tastes even better the next day. Serve with some good bread and a green salad.

Potato-Leek-Onion Soup
Serves 4-6

Active Time: 30 min
Total Time: 1 hour

1 T. unsalted butter
2 lb. leeks, thinly sliced, white and light green parts only (soak leeks briefly in a small bowl of water to remove any grit that gets into the leeks)
3 lb. russet potatoes, peeled, cut into eighths (quarter and then slice in half lengthwise again) and then cut into thin slices
1/2 large yellow onion (or 1 small), thinly sliced
A few inside stalks of celery and their leaves, thinly sliced (about 1 c. chopped)
6 c. low-sodium vegetable broth/stock
2 bay leaves
A few springs fresh thyme, or about 1 t. dried thyme
Kosher salt
Black pepper

Heat butter in a large stockpot or dutch oven over medium heat. Add onion, celery, leeks, and 1/2 t. kosher salt and saute until softened, about 5 minutes.

Add the potatoes, vegetable stock, bay leaves, sprigs of thyme (you can leave them on the stem, they will infuse the flavor in the broth and usually just fall off into the soup as it's cooking), 1 t. kosher salt (if using low-sodium broth) and 1/4 t. pepper.

Bring to a low boil, then simmer over low heat, covered, for 30 minutes, until potatoes are cooked. Remove the bay leaves and thyme (if using fresh) and adjust for seasoning, adding more salt and pepper if desired. Ladle into bowls and serve.

Pasta with Roasted Cauliflower, Brussel Sprouts, and Walnut Pesto

I love pasta and am always trying to figure out ways to make it more of a one-dish meal with the addition of seasonal vegetables. Roasted cauliflower and brussel sprouts give this pasta substance and character (as well as a healthy boost). When choosing brussel sprouts, look for those that are smaller in size and firm when squeezed. This was my first shot at a walnut pesto - I am always looking for different pasta sauces that aren't tomato-based, just to mix things up, and we loved it. I like using chunks of parmesan and adding it to the food processor when making pesto rather than adding grated parmesan cheese - it gives the pesto more texture (a tip from my sister). If you end up with extra pesto, you can store it in the fridge for a week or in the freezer for at least a month.

Pasta with Roasted Cauliflower, Brussel Sprouts, and Walnut Pesto
Serves 4

Active Time: 20 minutes
Total Time: 1 hour

1 small head cauliflower (1 1/2 - 2 lbs), stem and core removed and cut into small florets
1 lb. brussel sprouts, cut into quarters (or halves for very small ones)
1 T. extra virgin olive oil
1 t. kosher salt
1/4 t. black pepper
12 oz. whole-wheat linguine

1 c. walnuts
1/2 c. parmesan cheese, cut into small chunks
1/2 c. extra virgin olive oil
1/2 t. salt
1/4 t. pepper
1/2 c. pasta water, reserved

Preheat the oven to 425 degrees.

Place the cauliflower and brussel sprouts into a roasting pan or baking sheet. Add 1 T. olive oil and toss to coat. Add 1 t. kosher salt and 1/4 t. pepper and toss again. Roast for 40 minutes.

Meanwhile, place the walnuts and parmesan cheese wedges in a food processor. Turn on the processor and after a few seconds, start adding the olive oil steadily. Stop when the walnuts and parmesan are in small pieces but not too finely ground (a few more seconds).

Start a pot of boiling water and cook the pasta until al dente, reserving 1/2 c. of the pasta water.

Remove the vegetables from the oven when they are ready. In a large bowl, add the pasta and 1/2 of the pesto as well as about 1/4 c. of the pasta water and stir well to combine. Add the vegetables and as much additional pesto as you'd like (we used it all) and more pasta water to help the pesto combine with the pasta and vegetables.

Enjoy! This also was delicious reheated the next day.