Jodi Moreno 6/25/13 Jodi Moreno 6/25/13

pickled strawberry + beet salad with an herbed vinaigrette

Sometimes life gets busy. You know, real life. And, I'm okay with that.

There are birthday parties, baby showers, visitors, weddings, places to go people to see ... and sometimes you might even throw a dinner party in there because things are not just busy enough.

As you can tell from my lack of posts over the past week, life has taken over recently. It's been all good and all fun things though. On top of all of the fun life events taking place right now, we moved ..... again. It was a good move though, and I think we are going to stay put for quite some time.

But now the boxes are unpacked and life is slowing down a bit. I am finally getting a chance to spend more time in my {new} kitchen.

So when I got back into the kitchen, there was one thing I was dying to make.

Pickled. Strawberries. Yes.

A few weeks ago Michael and I took a pickling and preserving class at the Stone Barns. I signed us up for this class for two reasons.

First, I have always wanted to delve into canning, but despite having read my fair share about it, I have always been incredibly intimidated and paranoid about all of the boiling and sterilizing involved.

Second, I thought it would be really funny to see Michael take a class with all women, mostly over the age of 55, because let's face it, canning is far more attractive to women of older generations than mine.

And, I just love any reason to go visit the Stone Barns. Well, I guess that makes three reasons.

The greatest takeaway from the class was that you do not have to go through the whole canning process to pickle or preserve your garden gems. You will need to keep whatever it is that you canned or preserved in an airtight jar in the refrigerator, but you do not need to worry about the sterilization process unless you want to store your preserves somewhere other than the fridge.

Super valuable information. I can make pickles and not worry about all that boiling and canning? Yay! Although now I think I might even give it a go after seeing how easy it was.

So, what does this mean to you, or someone who wants to pickle something? It means it can be done, easily, and in about 10-15 minutes you can have yourself a pickle that can be enjoyed right away, or a preserve that can last about a year in the fridge.

So strawberries might not be the first thing you would think to run off and pickle, but I've got to tell you, my first pickled strawberry made me really happy and excited.

It's sour, it's sweet, it's crazy good. Because of it's crazy sour sweetness, it goes so well with so many things. I'm always one to say that I don't like fruit in my salad, but a pickled fruit is certainly an exception. However, it's more than an exception in this case, this is going to be a new staple in my recipe book.

Jodi Moreno 5/6/13 Jodi Moreno 5/6/13

shaved asparagus + carrot salad with a toasted cumin vinaigrette

This past weekend, Michael and I celebrated out 1 year anniversary. Our anniversary is on Cinco de Mayo, and I kind of love that we share our anniversary with a silly, happy, tequila drinking, mexican food eating holiday. I cannot believe it has been one year already, this has undoubtedly been the fastest year of my life. Well ... know what they say .......

We didn't make a big deal over our anniversary. We spent the day attending a culinary class that Michael had gotten me for Christmas. For dinner, we had sushi at a no-frills, hole-in-the-wall sushi place down the street from us. It was peaceful, perfect, exactly how I wanted it to be.

In celebration, I thought about posting a fun cupcake recipe for you here, or maybe even a mexican-themed dish, but I just wasn't feeling it. I have been really into spring vegetables and salads recently, so instead I thought I would go with one of my newest and prettiest salads.

Simple, perfect, not over the top, just how our anniversary was spent.

We are in the height of asparagus season right now, and the asparagus that I've been finding at the markets have been so good that they are just as deliciuos raw as they are cooked. If you can find them, the white asparagus are a real treat. They have a slightly brighter taste than the green, and they go so well together in this salad, visually and taste-ually (is that a word? I don't think so).

The carrots add another layer of taste and color to the dish. I looked for colorful carrots, and could not find any, but if you are lucky enough to find some I am sure they would make for a stunning presentation.

Thinly slicing and marinating vegetables has a way of making raw vegetables taste "cooked". You can eat this totally raw, or if you want a little more umph to it you can add in rice, quinoa, millet, or any grain or you like. I loved the look of the red rice. I'm big into color coordination here if you haven't been able to tell.

Jodi Moreno 4/4/13 Jodi Moreno 4/4/13

radish + apple ceviche // some pictures from a trip to Cartagena, Colombia

With the never-ending winter we've been having here, I've been yearning for a little warm weather fun so last weekend Michael and I headed down to Cartagena, Colombia for just that.

When we were trying to figure out where to go, we were surprised to find that Jet Blue now has direct flights to Cartagena from NYC. Michael is Colombian and this was our first trip there together, and my first time to Colombia, so when we figured out that we could easily get there, there was no question. Yes. Take me there.

The old town in Cartagena is one of the most colorful and vibrant cities I have ever experienced. Being surrounded by bright beautiful colors and humidity makes me happy. We had such a great time wandering the streets, eating, drinking out of coconuts and taking tons of photos. I loved being there with Michael, hearing him reminisce about certain foods that he would eat when he lived there and experiences he had as a kid.

Since Cartagena is located on the Caribbean sea, there is no lack of fresh fish and light, tropical meals. Ceviche is big there, and we made sure we tried our fair share. So fresh, so good.

While we were eating and trying all kinds of seafood ceviche, I thought to myself, why haven't I seen a vegetable ceviche on any menu? You know what happened next.

When we got home the first thing I made was a vegetable ceviche with radishes, apples, and a lot of other tasty ingredients like avocado, red onion and lemon juice that make a typical seafood ceviche taste so good. The zesty radish flavor pairs so well with the sweetness of the apple. It's such a fun and colorful snack or appetizer. The only thing that was missing was the 80º weather.

Jodi Moreno 2/7/13 Jodi Moreno 2/7/13

beluga lentils with crispy brussel leaves, carrots + fennel with a ginger dressing

Yes. I am sharing two salads with you in a row.

You see, there is something I have to tell you ... salads are my thing. My speciality. My jam.

I know, It is not exactly the most exciting thing in the world.

Some people are really good at making awesome, fancy things like creme brulee or pot pie. I am really good at making salads.

I always wanted to be really good at making one thing. You know, so Bobby Flay would come knocking on my door to do a throwdown. Being the veggie lover that I am, I guess it was natural that salads became my thing. I'm ready for my salad throwdown Bobby. Bring it.

You might be thinking, what's so special about making salads? Isn't making salads really easy. Well, yes, it is. But anyone who is really good at making one thing puts a lot of love into making that one thing.

I put a lot of love into my salads.

I love to make my own dressing, I love to incorporate a good balance of ingredients, I love to use only what's fresh and seasonal, and I love to add unexpected things.

It's all about the love and the ingredients.

As always, whenever I post a salad recipe, I like to think of it more as a guideline or an inspiration for your own salad creations. If you've never used sautéed fennel in a salad, maybe you will try it sometime. If you've only had ginger dressing at a japanese restaurant, maybe now you'll be tempted to make your own at home.

Or maybe you will try this just as I made it. I sure hope you do.

Jodi Moreno 2/5/13 Jodi Moreno 2/5/13

kale caesar salad with pickled onions + homemade breadcrumbs // a vegan version

When did kale become so cool?

I mean, seriously. Did anyone even know about kale 5 years ago?

Was anyone making kale chips, or kale smoothies?

Would anyone even touch kale with a 10 foot pole?

I was once terrified of kale. Now ... I cannot get enough.

If you say the word 'kale' nowadays, people get giddy. You know I do.

Maybe it's because it is because we finally know what to do with it. We're comfortable, and acquainted. We finally know how to make it taste really really good.

Maybe it's also because it is really really good for you + me + the people we feed it to. Calcium, vitamin C and fiber are things that make our bodies happy, and kale is loaded with these and other wonderful things. Kale makes our bodies happy.

Kale caesar salad is just one of the hundreds of recipes I've been using to feed my kale addiction. Kale is just so great in a salad, if you know how to work it. It's not a wimpy green. It does not wilt or sag easily, and that's a good thing. Massaging it breaks it down, and chopping it small makes it easier to eat.

I love a good ceasar salad, don't you? But I don't really love all of the cheese and bad calories it usually has in it. This version I've been working with has that same awesome caesar salad taste, without the dairy or the anchovies. You'd never know the difference.

Lastly, let's chat about these homemade breadcrumbs. I know I've been posting a lot of gluten-free recipes on here, so I don't want to leave out my GF friends. You can always make homemade GF breadcrumbs using your favorite GF bread. Or, if you want to skip the bread all together, any kind of toasted nut or seed would work well to get that contrast of texture.

Jodi Moreno 12/10/12 Jodi Moreno 12/10/12

mustard marinated kale with roasted winter vegetables

Back when I worked in the corporate world, things were a little different.

I had to wake up about 30 minutes before my body wanted to every morning.
I wore high heels and starched shirts.
I would have breakfast at my desk, lunch at my desk, and I would prepare both in the little kitchen our office provided (sometimes getting odd glares from my co-workers who usually got take-out or ordered in).
On days that I was busy I would never leave my desk, and on days that I was bored I would find every excuse leave my desk.

In the winter, I would leave the office an hour or two (or three) after the sun went down. Michael and I would often get home at the same time, and on most nights we would cook.

I didn’t have as much time to get creative in the kitchen on the weeknights. Most nights I would stick to one of the several classic recipes that I knew well.

Roasted vegetables were a staple.

When I took a bite of a roasted carrot the other night, it reminded me of something. It took me a minute to pinpoint it. Usually food can take you back to a lovely place, a fond childhood memory, a memory of a beloved family member, but not this roasted carrot. This roasted carrot reminded me of my old job. It was strange. It was not necessarily a bad memory, but not a picturesque one either.

It got me thinking.

Sometimes we cook things because they are simple and easy to make. Sometimes we cook things because they taste good. Sometimes we cook things because they remind us of a person a place or a memory.

I realized, roasted vegetables are all of those things to me.

They are easy to prepare, they taste really good, and now that I've thought about it, they remind me of cold, quite nights at home with Michael when we would change into comfy clothes and catch up on our days. Maybe it is a pretty fond memory after all.

Roasted vegetable in the wintertime are good for the soul.

Kale is good for the soul too.

Marinated kale is just really good period. The marinating breaks the kale down into tender bites that are easier to eat and digest. Massaging the kale helps the process of breaking it down as well. This technique is not only good for this kale salad, but for anytime you want to eat kale raw.

The roasted vegetables make a hearty addition to the raw kale. Winter salads are best with some kind of warm element. Roasted vegetables not only warm up this salad, but they give it that nostalgic roasted taste that hopefully (for you) has a fond winter memory attached to it.

Jodi Moreno 10/22/12 Jodi Moreno 10/22/12

roasted sweet potatoes, red onions + pine nuts with tahini

As you may know, I am a huge fan of Yottam Ottolenghi. His books are a constant source of inspiration for me, and I frequently daydream about having lunch at one of his London restaurants.

My first introduction to Ottolenghi was unusual. On a visit to Maine a couple of years ago, my Aunt + Uncle took me to this fabulous book store in Portland, Maine that sold just cookbooks. Just cookbooks. Dangerous.

Out of the mounds and mounds of gorgeous cookbooks, I could not tear myself away from this one vegetarian focused book with an attractive pillow-like white cover. The recipes were different. Unique. A wonderful combination of mediterranean + middle-eastern flavors. When I went to checkout, the cashier owned the book already and went on and on about what a great book it was. I couldn't wait to get home and make every single recipe.

I bought Ottolenghi's book Plenty before it was released in the US, not knowing what a hit it would end up being here. That also means my book is in grams and celcius, and although it is slightly inconvenient, I look it as a badge of honor for discovering this book before it's US debut.

After cooking my way through Plenty, I couldn't wait until I had the opportunity to eat at one of his London restaurants. This summer I had my chance, and it lived up to everything I had expected. I went to his restaurant in Notting Hill and order as many things that would fit onto one plate. I sat outside in the rain (because that was the only seat open) and I was in heaven. While I was there I was also able to pick up a signed copy of his original book, Ottolenghi: The Cookbook which features the recipes made at his restaurants, and it too has become a staple in my kitchen.

Jodi Moreno 9/25/12 Jodi Moreno 9/25/12

pumpkin & beet salad with a carrot ginger dressing

I love Fall.

We're only a few days in, but I have already began to embrace putting on vest and scarf in the morning to walk the dog, and I am so excited to start to see fall fruits and vegetables make their way to the farmer's markets and grocery stores.

I planted some pumpkin this summer (note: some = a lot), and I am going to have to have to get very creative with the dozens of pumpkins I am going to have this October.

Starting with this recipe right here which I created for the fall issue of a beautiful, new online magazine, Delighted.

There are a few other really good-looking recipes using pumpkin in the issue, and I will likely be trying them all. Go check them out, and be sure to browse all of the other great articles on life and style and tips on setting a beautiful table for the fall season.

Jodi Moreno 9/11/12 Jodi Moreno 9/11/12

grilled pear and eggplant salad with a honey mustard dressing

As I was making {and eating} this salad, I thought to myself ... I am going to start off this post by saying I am not one who likes fruit in my salad. Then I thought ... well ... that's not really true. Ever since I had my first watermelon / tomato / feta salad, I can no longer say that I am a person who "does not like fruit in their salad".

I generally do feel like there is a place for fruit, and there is a place for vegetables. Sometimes it's keeping them separate, and sometimes they go so well together it seems like it was meant to be.

Eggplant and pear might not seem like a likely combination, but you have to trust me on this one ... these two were totally meant to be.

The savory eggplant enhances the sweet pear, the sweet pear enhances the savory eggplant. With grilled fruit, there is something about those caramelized, charred grill marks that seems to play so nicely with vegetables.

I first stumbled on a pear and eggplant recipe in last month's issue of Food & Wine magazine. I was intrigued, but I also had a hunch that this combination would be amazing. And it is. My rendition here is a little different, omitting the butter and cheese and adding some greens and a honey mustard dressing. A different, and if I might add - more healthy, way to enhance the pear and eggplant combo.

This salad would make a great starter for a fall dinner party. It's a bit of a conversation piece. Feel free to declare the eggplant and pear is the new watermelon, tomato, and feta. I surely will be.