We have had some biting cold days in January so far here in the northeast. Most people I know tend to eat differently at these frigid temperatures compared to when the thermometer is in the warm zone. Stews or braised dishes are definitely popular in cold weather because it’s simply more warming and at the same time it’s heartier.
(cranberry bean salad with cilantro, sweet peppers with citrus vinaigrette)
Salads become more robust too since that tender petaled lettuce is nowhere to be found until sun rays give us the pleasure again when spring cracks open.
(wheat berries and mint and sun-dried tomatoes)
It doesn't always have to be lettuce
I like to incorporate grains and beans into salads which give your salads that stew-like satisfaction. Millet, cranberry beans, wheat berries, buckwheat are some great grains and can even server a main course if necessary. Variations are endless when you take advantage of the winter pantry - think of adding spices such as black sesame, Hungarian paprika or spicy chili peppers. Nuts are a great addition in grain salads as they add texture and richness so the oil content in the dressing can be minimal. And speaking of dressing citrus fruits such as Meyer lemons or Cara Cara oranges give a bright note to your mixtures. If the salad seems a little too robust add chopped mustard greens, winter salad to it or even your orange slices to it. I love adding plenty of herbs – your taste buds will appreciate it and they are visually satisfying too.
The following is my basic grain salad recip. I switch out grains depending upon what’s available at my local market.
(borlotti beans chilling for the salad)
Grain Salad
(recipe yields four servings)
3 cups water
1 teaspoon sea salt
black pepper, to taste
1 cup millet
1 teaspoon thyme leaves
1 green apple such as Granny Smith, cored and diced into 1/8-inch cubes (skin-on)
1 bunch or two cups chopped flat-leaf parsley
1 cup hazelnuts (with skin), toasted then crushe
2 lemons such as Meyer lemon, juiced
1 tablespoon extra virgin coconut oil (melted) or extra virgin olive oil may be substituted
1. In a 1-gallon sized pot combine water, ½-teaspoon salt, 5 grindings pepper then bring to boil on high heat setting.
2. Add millet and thyme and switch heat setting to low. Cook millet covered with a tight fitting lid for 25 minutes. Try millet for doneness -- it should be soft, if it’s not continue to cook for 10 more minutes.
3. Spread millet onto a cookie-like sheet pan and leave on the kitchen counter for 10 minutes then transfer into the refrigerator to cool completely.
4. In a bowl combine apple cubes, chopped parsley, crushed hazelnuts, lemon juice and oil. Incorporate all ingredients with a table fork and season with black pepper to taste.
