When I was little, as temperatures dropped and fall took hold in the St. Croix river valley of Minnesota, my mother frequently made cauliflower soup — it was delicious, yet incredibly simple. She used milk to create creaminess in her soup, but when considering my new riff on that comforting childhood staple, I decided to make mine dairy-free. While there are a number of ways to make a creamy dairy-free soup, I opted to use squash and this cauliflower squash soup was born!
Dukkah is a traditional Egyptian spice blend usually made of finely chopped nuts, sesame seeds, coriander and cumin. The type of nut and additional herbs or spices can be used to create any number of flavor combinations. This variation keeps close to the spice blend’s roots, but I opted to keep the nuts whole and added nigella seeds for flavor and color, and sautéed the mixture in browned butter and clover honey to give it some added dimension.
These roasted veggies are a staple menu item in our house. I serve them at breakfast with fried eggs and a little cheese or avocado mousse, or at dinner either tossed with quinoa or as an accompaniment to broiled salmon or halibut. The leftover vegetables are fantastic cold or warmed up as a snack. Anytime you have it, this is a delicious, nourishing, and filling blend.
There is a distinct pattern with my meal choices and recommendations — they usually include tons of vegetables, prepared in simple (but hopefully delicious) ways. I love making entrée-sized salads and serving them with varying protein options. This salad is no different. It is great both as a side salad or as an entrée along with broiled salmon or a medium-boiled duck egg (pictured).
We have all had hard-boiled chicken eggs. Most of us think they’re decent, maybe even great (depending on the quality of the egg in the first place). Recently, I started playing around with duck eggs and they’re a whole different league of good.
This is a variation on the original overnight oats recipe I posted when Minimal Wellness went live. Overnight oats lend themselves perfectly to tweaking and random flavor whims, so don’t be afraid to play around with ingredient combinations. As it gets cooler here in Montana, I wanted a slightly more indulgent version. So, I swapped the frozen blueberries for fresh strawberries and added in cacao nibs and a small amount of maple syrup.
One of my favorite quick-service restaurants here in Missoula makes a killer chimichurri. They use it as a condiment on top of their Brazilian-inspired rice and salad bowls. In my everyday cooking, I tend to follow a simple formula: cook lots of vegetables, a little protein (fish, eggs are most common), and occasionally some type of grain, then top with a sauce. Since I love the chimichurri at the local restaurant so much, I decided to take a stab at this traditional South and Central American staple.
Minimal Wellness launched with a small assortment of my favorite recipes, one was Broiled Halibut — this Broiled Salmon recipe is my other go-to fish choice. It really isn’t a recipe as much as it is a preparation technique. I love broiling salmon because you don’t have to worry about flipping the fish and cleanup is fast and easy — just throw away the small amount of aluminum foil, unfortunately because of the skin that’s stuck on the foil, it can’t be recycled.
Summer is the perfect time for salads and this one was my favorite this year. The massaged kale is dressed with the mint lime vinaigrette and the result is both unexpected and delicious. Going into fall, the figs, nuts, and goat cheese give it nice substance without making it heavy. It’s great served with the Grape Gazpacho for a meal when you don’t want to do any cooking.
Please let me introduce my new favorite summer dressing: mint lime vinaigrette. It’s a simple and easy, unique and flavorful dressing, that goes well with many different kinds of salad. If you have mint overtaking your yard (as I do) it’s a great way to use some of that fragrant but otherwise pesky plant. My favorite salad to make with this dressing is massaged kale, sliced figs, cashews, and goat cheese, but it was also fantastic on spinach, blueberries, and almonds, or baby greens, strawberries, and pistachios. I suspect it would be equally good with melon and feta, but I haven’t tried that combination yet.