I used to be one of those people who grabbed a coffee on the way to class or work and called it breakfast. Somewhere around the time that I began my first full-time job and started to run for exercise, I decided to try behaving like an adult and make breakfast a priority. I haven’t looked back since.
Breakfast during the week is what I dream about on my morning run, it’s my fuel and nourishment. On the weekends it’s a recreational activity – going out and getting the freshest bread we can find, trying a new restaurant, meeting up with friends, making something warm and slightly elaborate and enjoying it over too much coffee and the weekend papers.
Any way it’s had, breakfast is a happy part of my day.
Did I just visit the Wikipedia page for the Waldorf salad? Yes, yes I did. What OF IT?
Truth is, I was trawling for fun facts. I LOVE a good random fact – my favorites are historical and very trivial – making them good for nothing except dominating a couple of Jeopardy categories if I’m lucky.
My limited research on the Waldorf salad didn’t unearth much more than the obvious – that the salad was invented at the Waldorf Astoria Hotel in New York around 1896. (By a man named Oscar!)
Useless facts aside, here’s a lightened up version of the famous salad. It still has the signature crunch and sweetness of a Waldorf without the heavy dressing (I used a little Greek yogurt with a Dijon vinaigrette instead of the usual mayo business) and added bonus powerhouse foods like kale and quinoa.
Kale and Quinoa Waldorf Salad (serves 4 as a side)
– 3 cups of kale leaves, de-stemmed and finely shredded
– 1/2 cup cooked quinoa
– 1 small or medium-sized apple (I used a Pink Lady) sliced into bite-sized chunks
– 1 celery rib, finely chopped
– 1/4 cup golden raisins
– 1/4 cup toasted walnuts
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– 1 tablespoon Dijon mustard
– 1 tablespoon plain Greek yogurt
– salt & pepper
Mix dressing ingredients together in a small bowl or jar and set aside.
Place kale, quinoa, apple, celery and raisins together in a bowl. Pour on dressing a little bit at a time, tossing well to combine. The kale softens a little with the dressing – which is a good thing if using Tuscan kale – so this salad can be dressed for to 2 or 3 hours before serving. Otherwise let it rest in the fridge for 20 minutes and top with toasted walnuts before serving.
Make it a meal with: 1/2 cup more quinoa and 1/2-1 cup of chickpeas
Make it meaty with: grilled or roast chicken and/or bacon
Happy Friday, ya’ll!
I came across a Mark Bittman recipe for Moroccan spiced apples which he suggested as a side to a nice piece of pork – you know, an elitist NYTimes version of Pork Chops and Apple Sauce. Just kidding guys, I love Mark Bittman. He’s not an elitist, he’s the master of simplification.
Anywayyy, I thought these apples would go well with ricotta instead. A bruschetta made on fresh bread topped with creamy ricotta and savory-sweet apples sounded just right to me.
Not for nothing, but these babies are perfect for a festive cocktail party or for enjoying by one’s self while standing/wiggling in the kitchen listening to LCD Soundsystem.
Moroccan Spiced Apples:
– 2 large or 3 small apples (I used Gala), chopped into bite-sized pieces
– 1 tablespoon olive oil
– 1 tablespoon Moroccan spice blend
– Sea salt, to taste
Preheat oven to 220C/425F. Combine first 3 ingredients in a bowl and mix until well combined. Spread out on a lined baking sheet and sprinkle with salt. Bake for 10-15 minutes until the apples are golden and soft.
To Make it a Bruschetta:
– Fresh Ricotta
Slice baguette into 2.5-cm/1-inch thick pieces. Spread on as much or as little of the ricotta as you’d like. (I am biased toward a heaping spoonful, but that’s just me.) Top with apples, serve immediately.
Apples can be made ahead and stored in the fridge for a day. Serve at room temperature.
Before you go…let’s talk about holiday things!
Technically not a Christmas song, but damn this gets me into the spirit
I LOVE Peter Alexander and all of these PJ shorts!
Cannot wait to make some festive (there’s that word again) cocktails like this and this.