My boyfriend, Zach, and I have been spending our quarantine over the last 6 weeks (woah it's been that long?) in Pennsylvania with his family. For the past couple of weeks specifically we have been at his dad's lake cabin enjoying the peace and quiet. I've been especially enjoying time spent in nature and learning about the plants around us. It is very different from what we are used to living in Brooklyn, but I am grateful to have this time to pause and reconnect with trees and streams and grass and moss. Plus I found the mother lode of RAMPS(!!!) which is incredibly exciting. Not finding ramps growing in the wild on Myrtle Ave anytime soon, after all. 

     Anyway, when I think "cabin by the lake" I think campfires. And what goes with campfires? Marshmallows of course. Every good cabin will have a supply. Just our luck that we are spending this time in a good cabin.

     The cabin also has all the fixin's for a proper smore's, but marshmallows are good for more than just being roasted between chocolate and graham crackers (though, that is effing delicious). I've always been a sucker for gooey crispy rice squares and love how easy they are to make! My go-to recipe, Dark Chocolate and Cranberry Rice Squares, is so delicious and satisfying (click for recipe). But sometimes you gotta change it up because why limit yourself to one way of making something when there are so many tasty combos out there?
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     Enter cheerios. Dried cherries. Cashews. Brown butter. WHAT. A. COMBO! The way these flavors intertwine is pure magic. You have a sweet but not too sweet note from the cherries and marshmallows. A rich nuttiness from the cashews and brown butter. And a perfect toastiness from the cheerios that balances everything out.

     I would never be able to say which recipe (this or my go-to) is better than the other. That's like picking a favorite child. But I will say this version absolutely kicks ass and has earned its seat at the table. 
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Cherry Cashew Cheerio Squares
Prep Time: 10 minutes
Cook Time: 25-30 minutes (mostly rest time)
Yields: 12 squares

You Will Need:

• 6 cups plain cheerios
• 1/2 cup dried cherries
• 1/2 cup chopped cashews (preferably lightly roasted and salted)
• 3 TBS unsalted butter + extra for dish (or cooking spray for dish)
• 1 10oz bag marshmallows (mini or jumbo, mini melts quicker)

 

1. Combine cheerios, cherries, and cashews in a large bowl and mix to combine. Set aside. Spray a 13x9 inch baking dish with cooking spray or rub extra butter all over. Also spray a rubber spatula (this will help avoid sticking as you stir later). Set aside.
2. In a large pot over low/medium heat, add the 3 TBS butter and melt. Continue to cook butter until it starts to brown and becomes fragrantly nutty, about 3-5 minutes. 
3. Once the butter becomes golden brown, add the marshmallows. Melt the marshmallows completely while constantly stirring with the rubber spatula, about 5-10 minutes depending on size of marshmallow (do NOT turn heat up to rush the process, this will cause your butter and marshmallows to burn). 
4. Once completely melted (it will be more of a gooey marshmallow ball), either put your heat all the way on low if you have a gas stove or turn off the heat but keep the pot on the burner if you have an electric stove. Pour in the cheerio mix and stir/fold for 1 minute to toast the cheerios a bit. At that point, remove completely from heat but continue to stir/fold until well combined and no dry pieces are loose, another 1-2 minutes.
5. Pour entire mixture into the greased baking dish and flatten evenly all over with spatula. Let cool for 15 minutes. Cut into 12 squares. Enjoy!

     How's your quarantine going? If it is anything like mine, you've been cooking A LOT. After all, I've got a lot of time on my hands. Though I am doing my best to eat healthy (I would say I am succeeding for the most part), I need those comforting and indulgent meals, too. AKA not entirely healthy AKA who cares it's quarantine.

     That's not to say this meal is totally bad for you. I mean, sure, there's a whole stick of butter involved, but damn it is good for the soul and your taste buds. Right now "good for the soul" is a definite win.

     I love this recipe because, like most crockpot recipes, it takes hardly any effort. Not only that, but it uses up items you likely already have in your pantry and freezer. Plus you can totally improvise with what you have. Don't have red onions? Use yellow. Only have yukon golds or red skin potatoes? Totally fine. No carrots? Parsnips or sweet potatoes will do the job. 
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     I know that, typically, teriyaki and ranch are not flavors that get combined. But just trust me. This is a winning combo that you will want to keep making over and over again. Once it's all cooked the meat is tender, the veggies soft, and the sauce becomes an oh-so-perfect gravy that you'll want to slurp right up.
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Crockpot Teriyaki Ranch Roast
Prep Time: 10-15 minutes
Cook Time: 8 hours and 10 minutes (10 minutes active, 8 hours inactive)
Servings: 4-6 people

You Will Need:

• 1 3-3.5lb chuck roast
• 2 red onions, 1-1.5inch dice
• 3 cups potatoes, peeled and 1-1.5inch dice
• 1 1/2 cup baby carrots or 1-1.5inch dice
• 2 TBS oil

For the sauce:

• 1/3 cup teriyaki sauce (if gluten free, make sure it is GF)
• 1/4 cup tamari (GF) or soy sauce
• 1/2 cup water
• 2TBS ranch powder
• 1 stick unsalted butter, melted
• 3 TBS GF all purpose flour (if not gluten free, regular AP flour)
• 2 tsp minced garlic
• 1/4 tsp salt
• 1/4 tsp pepper

 

1. Combine all sauce ingredients in a medium bowl and stir to combine. Set aside.
2. Preheat a large pan over high heat on the stove. Pat the roast dry with a towel. Add oil to pan and sear both sides of the roast until golden brown (NOT cooked through, just seared), about 3 minutes per side. (NOTE: this will lock in so much flavor, you don't have to do this searing step, but I promise you that you will be glad you did.)
3. Place the roast in crockpot. Add onions, potatoes, and carrots. Pour sauce all over the meat and veggies. Cook the roast in the crockpot on low heat for 8 hours. When done, shred meat with a fork if desired (it will fall apart very easily, anyway). Enjoy!

     I have to admit, this whole quarantine thing is really bringing me to a place mentally that I haven't been to in years on top of giving me totally new anxieties. Every other hour I go from being okay to convinced I have or am going to catch this virus. All this during spring allergy season when my breathing is already sub-par? Ugh. And don't get me started on thinking about my friends and family at this time. It feel like everything is just so out of my control! And in a way, it is.

     There are a few things I find comfort in during this time, however. Knowing I'm not the only one experiencing these overwhelming feelings of anxiety and depression. Reintroducing calming self care like yoga and meditation back into my daily routine. Cooking for and therefore caring for my boyfriend and his dad (I LOVE cooking in general, but cooking for the people I love is my absolute favorite). This time has allowed me to get creative with what's on hand knowing that a grocery store run isn't so easy to do. And while we may be stuck inside for who knows how long I refuse to let it stop us from enjoying every meal.

     If you told me I could only have one flavor profile for the rest of my life it would be something along the lines of what this sauce has to offer. Deliciously smooth and peanut-y, a little kick from the ginger/garlic/pepper combo, and satisfyingly tangy from the lemon. Top it off with tamari for umami saltiness and honey for a sweet balance and I'm ready to put this sauce on ANYTHING AND EVERYTHING!

     That's the true beauty of this sauce - its versatility. Pour it over noodles and veggies for a delicious stir fry (as I did, pictured above). Use it as a dipping sauce for chicken tenders or any type of tempura. Pour it over a salad as an addictive dressing. You can even marinate meat and cook how you please (just thinking of how great it would caramelize on a grill is making my mouth water). Point is - you can use it for just about anything you would need a sauce, dressing, or marinade for.

     Global pandemics suck. 2020 is not that fun so far. But being able to pause for a little part of every day and really appreciate good food makes this all a little easier.

Peanut Ginger Sauce
Prep Time: 5-10 minutes
Yields: ~3/4 cup

You Will Need:

• 2 heaping TBS peanut butter (creamy or chunky)
• 2 cloves (or 1 tsp) garlic, minced
• 2 tsp ginger paste or grated ginger
• 1 tsp honey
• 2 TBS + 1 tsp tamari
• 1 TBS sesame oil
• juice of 1/2 lemon (I had a large lemon, so if small use 1 whole)
• 1 TBS water
• 1/4 tsp red chili flakes
• Few cracks each fresh sea salt and pepper, to taste

 

1. Combine all ingredients in a small bowl. Whisk until thoroughly combined. Taste, and add more salt and pepper if you like. Enjoy!

**NOTE: Truthfully, I wrote this post before all of the crazy events that have taken place over the past few of weeks. Sure, coronavirus was a concern then, but it hadn't kicked into full gear. I thought about rewriting this to be more appropriate to the time, but decided it best to keep it as is. After all, there was an authenticity to it when it was originally written and why would I want to take that away from it? In all seriousness, I hope this recipe serves you all well while we are quarantining. Stay safe, eat good food, and enjoy.**

     When it comes to meat, fish and seafood tend to be my favorite (sorry, pork, you are close but not quite #1). Yet every winter my fish consumption drops as I tend to crave heavier, filling meals. But who is to say I can't enjoy a hearty fish dish? Why does my brain automatically pass it over as if it won't be satisfying?

     I made this dish because I wanted to prove to myself that salmon can be just as satisfying in February as it is in July. With the addition of dark leafy greens and the rich silkiness of butter and sour cream combined, I'd say I damn well succeeded.

     I don't know why winter 2020 has been so particularly hectic for me, but it has been. Days off are hardly that as they've been full of plans and must-do's. Recently, I finally found myself with a day to myself (well, with plans that didn't start until the evening is more like it). And while I very easily could have just lounged and watched Netflix in bed all day, I decided instead to do what I find most relaxing and rewarding - cook. 

     This salmon comes together pretty fast. It made for a great filling lunch on a day that I knew there wouldn't be much opportunity for a hefty dinner. So if you are in need of: a) a quick, filling meal b) a recipe to convince you that fish/seafood is meant for cold months or c) some combination of the two - look no further. I assure you this rich and tangy salmon and greens will check all of your boxes.

Creamy Garlic and Fennel Salmon
Prep Time: 10 minutes
Cook Time: 25 minutes
Yields: 4 servings

You Will Need:

• 1 lb salmon, skin on, cut into 4 fillets
• 1 TBS avocado oil (any neutral oil will work)
• 3 TBS butter, split into three (1 TBS each)
• 3-5 cloves garlic, minced (your preference - I always go more)
• 1/2 small yellow onion, minced
• ~ 1 1/2 cups (1 small bulb) fennel, thinly sliced
• ~3 cups (1 large bunch) leafy greens of your choice (I used kale and dandelion greens for what you see pictured)
• 1/4 cup sour cream
• 1/2 tsp salt, split into two (1/4 tsp each), plus some to sprinkle
• 1/4 tsp pepper, plus some to sprinkle
• 1/4 tsp ground mustard
• 1/4 tsp smoked paprika

1) Preheat oven to 350 degrees.
2) Pat salmon dry, sprinkle both sides with salt and pepper. 
3) In a large pan, add oil and 1 TBS butter. Place on medium high heat and let the pan get hot. (To test if the pan is hot enough, dip a corner of one of the fillets into the pan. If it sizzles, it's ready.) Sear the salmon, skin side down first, until golden brown, about 4-5 minutes. (If the salmon sticks to the pan this simply means it isn't ready to flip yet! Be patient, it'll crisp up and loosen off the pan.) Flip and repeat on the other side.
4) Remove salmon from pan and bake for 5 minutes (NO LONGER OR YOU RISK OVERCOOKING). Remove from oven and set aside.
5) Meanwhile, return pan to heat on medium, adding onion and garlic. Sweat for 2 minutes. Add 1 TBS butter to the pan and scrape up any brown bits (brown bits = flavor). 6) Add fennel and cook until soft, about 5 minutes. Add greens and final 1 TBS butter, 2 TBS water, and 1/4 tsp salt. Scrape any brown bits up again and cook for 5 minutes.
7) Add 2 cups water, sour cream, ground mustard, paprika, final 1/4 tsp salt, and pepper. Stirring all together and letting it combine for 1 minute. Taste and add more salt if desired. Cook an additional 2 minutes on low heat. Remove from heat and nestle salmon in the greens, spooning mixture over top. Serve warm, garnishing with fennel fronds if you so wish. Goes great with rice or quinoa on the side. Enjoy!

     When people turn 30 it usually goes one of two ways - they either have a mini crisis because they can't fathom that their 20's are over, or they are ready to take on adulthood by the horns. OK - maybe that is a bit of a generalization. A stereotype at best. But there is some truth to it! I recently turned 30 and I'd say I landed somewhere in the middle. I was SO excited to turn 30 (bye bye 20's) and didn't necessarily have a crisis but I made a lot of change happen (because who wants to waste their time doing things they don't care about anyway). I moved into a new apartment in a new neighborhood, quit my job to pursue my dreams, and decided to take better care of myself and my health. After all, I'm not getting younger. 
     I'm stretching and meditating *almost* daily. I'm being good about being less negative and having more gratitude in my life. I'm trying to sleep at least 7 hours a night. I've already cut back on/virtually eliminated gluten because it is inflammatory for me. I eat significantly less dairy because, well, same. I eat way more vegetables. And now I'm trying to really get some whole grain balance in there.

     I've never been someone who can eat rice plain. Even as a kid I had to have sauce or spices or something. This has very much carried into my adulthood. I just love flavor! So as I sat assessing this week's goods from Misfits Market (click here for up to 30% off your first box), knowing I wanted to eat the brown rice in my cabinet, it just seemed to make sense to use the carrot greens to make some chimichurri rice. And yes - the green leafy tops on carrots are totally edible! If that freaks you out or you simply don't have any, parsley works for this recipe too (and really is the more traditional ingredient).
     I made this rice alongside one of my roommates, Clara, who just so happens to be from Argentina (as is chimichurri). She had some when it was done and I got her seal of approval! My boyfriend, Zach, came over for dinner where he devoured what I swear was at least a full bowl's worth in addition to the sauteed greens and baked eggplant I made. Needless to say, I went to bed with a full belly and happy heart, all while making sure I got my whole grains in. Because, you know...30.

Chimichurri Rice
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Yields: about 3 cups cooked

You Will Need:
for the chimichurri

• 1/4 cup carrot greens or parsley, minced
• 1-2 garlic cloves, minced
• 1/4 tsp dried oregano
• 1/4 tsp red chili flakes
• 1/4 cup extra virgin olive oil
• 1 TBS red wine vinegar
• salt and pepper, to taste

for the rice

• ​1 cup brown basmati rice
• 2 cups water, lightly salted

1. In a small bowl, combine all of the chimichurri ingredients. Stir until thoroughly mixed. Taste to determine how much salt and pepper to add to your liking (roughly 1/4 tsp each). Set aside at room temp to let flavors combine as the rice cooks.
2. In a medium sized pot, bring water with a few dashes of salt to a boil. Once boiling, pour in rice, stir, and lower to a simmer. Cover and let cook for 20-25 minutes, until all water is absorbed. Turn off heat and let sit for 5 minutes.
3. Fluff rice with a fork. Pour in chimichurri sauce and stir to combine. Let sit, covered, for an additional 3-5 minutes. Serve warm and enjoy!