All posts tagged: pine nuts

For-the-Road Lentil Salad

The days melded into a long haze, sweltering, the buzzing of flies and bees piercing the thick stillness; the cool nights provided brief respite. The road beckoned. It was time to blow this joint, take to the road, journey to cooler climes. As I planned for our road trip from Göteborg, Sweden to Tromsø, Norway, I wanted some food that was easy to pack and carry, but still delicious. Healthy couldn’t hurt either. Granola bars were obvious, but I also wanted meals. So I thought wraps, perhaps, and jar salads! So, here is my first road trip post: a refreshing and hearty salad in a jar that will stay crisp until you combine it. The following is enough for two generous servings. For this post, I made them in small jars, which were tipped out into bowls and stirred. For our road trip, I made it in a big jar with room for shaking, which you can see on my instagram feed! Ingredients 1 dl (scant 1/2 cup) beluga lentils juice of half a lime …

Friton-Topped Risotto-Stuffed Peppers

This will be my last duck post for a while. With the remaining meat tucked away safely in the freezer, I think it’s time for some sweet things next week! Makes enough for for 2 lunch servings, or 2-4 side servings, depending on what the rest of dinner is! They are also great leftover right out of the fridge. Ingredients 2 medium yellow or orange bell peppers 1 teaspoon duck fat (or olive oil) 1 shallot, minced 120 ml (1/2 cup) uncooked Carnaroli rice (or Arborio) 3 dl (1 1/4 cup) rich duck stock (or chicken or vegetable stock) about 10 chopped prunes 1 dl (scant 1/2 cup) pine nuts 60ml (1/4 cup) whole milk 50g (1/2 cup) grated parmesan 2-3 sprigs fresh parsley, snipped sea salt and freshly ground pepper handful fritons (duck cracklings) Directions Heat oil over medium heat, then add the minced shallot. Sauté for about 3 minutes, then add the rice and stir for an additional 1 minute. Add the stock and bring to a boiling point. Give it a quick …

Cumin Roasted Avocados and Mango with Massaged Kale

So, I finally got around to making Yummy Supper’s Massaged Kale with Pomegranate, Persimmon, and Pistachio. And boy am I glad I did! It was so delicious and inspiring, I decided to go ahead and try a version that’s been swirling around in my head ever since I first read Erin’s post. So I had two lunches, and didn’t regret it at all! I had never eaten raw kale before trying this, and now I don’t know if I’ll ever cook it again. You can almost feel the energy flowing into your body when you eat this massaged kale. Since I’m usually a bit partial to lime, I decided to pair it with honey for my dressing, deviating from the original maple lemon. Then, I wanted a warmer, earthier feeling, so I took a note from Jamie Oliver’s Mad Dog Salad from his book, Jamie’s America, and roasted some avocados with cumin seeds. Topped with some pine nuts and, for a brighter element, both in color and taste, some mango, it ended up being a …