Warm Beet and Chèvre Salad with Maple Vinaigrette

I'm really enjoying experimenting with winter salads.
Beets have become a staple in them.  This time, I put roasted beets and clementines on a bed of upland cress. Here in Eugene the stores are selling it as watercress -- it's not. The leaves are delicate and peppery, like watercress, but milder. You can buy it, roots and all, and keep it in a cup of water. I've been harvesting it like basil; the bigger leaves get snipped and allow the small ones to keep growing. I've had this one since mid- December and it's doing great.
Since it's been so cold I warmed it up by adding fried chèvre and a warm maple vinaigrette. The toasted hazelnuts added some crunch. I hope you like it.

Time: 2 hour (1 hour to roast the beets)

Yield: Serves 2

Level: Average

Cioppino

It's crab season and that means it's time to make cioppino! This year I went to the Oregon coast to visit friends and sample the local seafood and wine.

While the pot simmered we started talking about the origin of cioppino.  I was under the impression that the soup had its origins in San Francisco and was named by the Italian fishermen who settled in North Beach. Someone else thought Portuguese fishermen came up with the recipe.  After doing a little research I learned that both cultures have a claim to this tasty stuff. In fact, so does any other fisherman who ended up on the wharf in San Francisco! Whatever the nationality of the fisherman, the story goes that they used to make the soup on the boat. Since there was no refrigeration, canned tomatoes and whatever fresh vegetables they had on hand were the base for this soup -- and that's what I love about it. You can always mix and match the fresh seafood depending on your taste, budget or availability. As long as the tomatoes, garlic, wine and spices are available, you can make cioppino! 

I guess the conversation about the origin of cioppino will go on as long as there are food bloggers keeping it alive. As for me, I like the way the folks at foodtimeline.org summed it up, American cioppino is a story of immigration patterns, ethnic heritage, and local adaptation. So, from the sunny Oregon coast, here's my local adaptation.
 
Time: 2 hours
Yield: Serves 6
Level: Average

Chicken with Pasta and Beet Greens

Next time you buy beets, don't throw away the tops, try this instead. If, like me, you are inexperienced at sautéing greens, this recipe could be a first step. Beet greens seem hardier and more able to stand up to heat. In other words, they're hard to screw up! That was enough to get me to try them. I decided to use them in this quick pasta dish instead of spinach. What a difference, I like them a lot better.

I haven't written a recipe for this meal before now, so it's nice to finally write it down. These days, I'm making it with an emphasis on the chicken rather than the pasta but you can easily change the proportions. The trick is to reserve some of the pasta water - you may need the extra moisture.  
I hope you enjoy this one; it'll help you use up some left-overs and it's healthy to boot!

Time: 30 minutes
Yield: Serves 2
Level: Easy

Caramelized Root Vegetable Salad

Until I decided to try making salads with winter vegetables, I wasn't crazy about beets. In fact, I wasn't a fan of carrots and I don't remember ever tasting a rutabaga.














When I saw this display of organic root vegetables, I knew I had to try to add these seasonal veggies into my winter meals. Now I'm a convert!

The first time I had roasted beets in a salad I was surprised - they were a lot better than I remembered. So, I picked up some beets, carrots and a rutabaga and started experimenting. The result is this colorful, nutrition-rich salad. Since I used nuts and cheese as a garnish, I figured I was getting enough protein, so it was a meat-free meal.

Time: 30 minutes prep. 1 1/2 hours

Yield: Serves 4

Level: Easy

Carrot & Pear Salad with Pomegranate dressing

Happy new year! I love the endless celebrations but I'm ready to lighten up the meals and lose those holiday pounds! Besides, I really miss fresh salad. It's senseless to buy the flavorless greens and tomatoes that are generally available so I've been experimenting with winter salads. The whole idea of a winter salad is new to me but, so far, I like what I see. I've been using vegetables as the base and adding micro greens as a garnish.
This carrot and pear salad was just right with the pomegranate vinaigrette I concocted.
I hope you like the salad and enjoy the bounty of this winter.


Time: 30 mins. prep, 2 hours total
Yield: Serves 6
Level: Easy