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. 

Big Sur Grilled Cheeses with Slow-Roasted Cherry Tomato Jam

Once upon a time, Nate and I went to Napa for our second anniversary. We took the extra long scenic route home along Pacific Coast Highway and finally got to see Big Sur, 90 miles of some of the most beautiful coastline in the world. It's so remote, with winding roads, zero cell phone reception, and sweeping cliffs above a turquoise ocean. It felt so remote and spectacular I remember wondering why the roads through were even built. On our way through we stopped at Big Sur Bakery, the cutest little cafe that felt more like snow white and the seven dwarves' cottage than a cafe. We ordered a strawberry strudel, which was absolute perfection and grilled cheeses with tomato jam. It tasted like an adult version of the childhood classic, with thick crunchy slices of bread, gooey mozzarella, and thick tomato jam that tasted less like jam and more like chunky tomato sauce. 

Back in the day I practically lived off grilled cheese. I don't know how, but for a span of about four years around college, I survived on a diet consisting mainly of bread and cheese. Not good. Now I eat them maybe once or twice a year, usually when I'm sick or having a really bad day. To me, grilled cheese is still the ultimate comfort food. I usually spice it up by adding whole grain dijon and a nice handful of baby spinach, maybe a thick slab of heirloom tomato. Totally adult, totally a justifiable dinner, am I right? So when I wasn't feeling good last week, and didn't feel like cooking but wanted something comforting and good I took a shot at re-creating the big sur grilled cheese. 

They start by slow roasting cherry tomatoes until they are sweet, caramelized, and literally bursting with flavor. Because they cook low and slow most of the their juices evaporate, so there's no need to drain them. Pulse them a bit in the food processor then add that chunky goodness to grilled cheeses with a bit of fresh basil, fresh cracked salt and pepper and of course, a few slices of creamy avocado. It's hardly a recipe, and dares to be adapted with maybe some goat cheese or spinach. The bread almost demands real butter which I unapologetically used. The result, according to my husband, tastes like "tomato soup grilled cheese" in one perfectly messy sandwich. Perfect for watching the big game we're skipping out on because the beloved 49ers didn't make it this year. Perfect for snowy weekends where you just don't feel like cooking. And perfectly acceptable for grown adults.  

Big Sur Grilled Cheeses with Slow-Roasted Cherry Tomato Jam
Makes two sandwiches 

For the tomato jam: 
20 oz cherry or grape tomatoes, halved 
2 tablespoons olive oil 
1 large garlic clove, minced 
1/2 teaspoon salt
fresh ground pepper 
1 teaspoon cane sugar 

For the sandwiches: 
4 slices of bread, I used multigrain sourdough 
unsalted butter 
4 oz mozzarella (one heaping cup), grated
tomato jam - recipe above 
small handful of fresh basil 
a pinch of salt + pepper 
1 large avocado (optional)

Preheat the oven to 350 degrees. Line a large baking sheet with parchment, top with tomatoes and toss with olive oil, garlic, salt & pepper. Cook for 1 hour. Remove from oven, let cool slightly, then add to a food processor or blender (I used my mini food processor), top with sugar and pulse, until chunky. 

Heat a large skillet. Butter the bread, top with cheese, jam, basil, salt and pepper. Cook until brown and crispy flipping halfway through. Remove from skillet, open up the sandwich and slide in slices of avocado. Serve.

Notes:

You will have leftover jam, enough to make 3-4 sandwiches.  It keeps in an airtight container in the fridge for 7-10 days. 

I know what you're thinking, sugar? As much as I hate adding extra sugar, the tomatoes are just way too acidic without it. You could try a sugar substitute and I almost did but hesitated for fear of ruining tomatoes so perfect. 

Avocado Bruschetta Quinoa Protein Bowls

Only in the past couple of years do I feel I've really learned how to take care of myself. Usually the hard way, I've learned how many hours of sleep I need, how to get enough protein, and eat in a way that is going to leave me energized and healthy. I've learned that if I don't practice yoga for weeks straight I will be grumpy and achy and my mood will suffer. I've learned that without question 98% of my overall well-being in determined by what I eat, how much I sleep, and how recently I've been on my yoga mat. That's it. But despite the power of knowing this, putting it into practice is a whole different beast.

I've received lots of help with this through the practice of Ayurveda, the sister science to yoga, and without going into too much detail, it's an ancient practice that aims to bring our bodies into balance through our daily lifestyle choices. It supports the idea that all bodies are different, and what is good for one could be detrimental to another. But my favorite part about the science is that it embraces the ability each individual has to be present enough to adapt and change at any moment to bring the body closer to balance. And it believes that intuitively we have these tools within all of us. 

I find this incredibly empowering. Almost as empowering as these quinoa bowls, which have become one of my favorite meals for taking care of me, and bringing my body back into balance. These bowls are loaded with protein which gives me energy for hours. They are my go-to for the days I teach back to back to back classes.  They are nourishing, filling, delicious and provide me with a kind of satisfaction only felt when I know that what I'm eating is doing my body good. 

Bruschetta Avocado Feta Quinoa Protein Bowls
Makes one generous serving 

1/3 cup uncooked quinoa
2/3 cup water
1 garlic clove, minced
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/4 tsp sea salt (+ pepper to taste) 
1/2 cup cherry tomatoes, halved
6-10 large basil leaves, thinly sliced  
1/4 cup crumbled feta (optional)
1/3 cup cooked lentils (I buy them pre-cooked from Trader Joe's)  
1/2 large avocado, cubed

Bring water to a boil is a small saucepan. Rinse your quinoa in a fine mesh strainer then add it to the boiling water. Cover and reduce to a simmer. Cook for about 15 minutes until all the water has been absorbed. Remove from heat and keep covered for 5 minutes then fluff with a fork and set aside.

Meanwhile whisk garlic, the olive oil, vinegar, salt and pepper in a medium bowl. Top with tomatoes and basil and toss. Stir in cooled quinoa, lentils and feta until everything is nicely coated in dressing. Lastly, carefully fold in avocado cubes.