Tag Archives: salad

Roast Cauliflower with Crispy Caper, Jalapeno & Olive 

January 29, 2018

Cauliflower is often on the menu here. In fact, it is rather affectionately nicknamed  – “the king of vegetables” if that gives you any idea how much love there is for cauliflower in our kitchen. And this roast cauliflower with capers and jalapeno is one of our go-to meals. A simple one pan dish (little cleanup = always a winner ) its a meal that is satisfying on those cold wintry nights and not so time-consuming, i.e. perfect to be made on a weeknight. It fills the house with warming aromas and is good at chasing those chilly empty spots from the belly that always seem to creep up in subzero temps.

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rye berry salad and an event recap

July 13, 2016

cottagefarm.krissyosheaphotography.2016-7 Cooking for a crowd is something for which I have the very greatest affection; the menu planning, ingredient shopping, kitchen prep and especially, those last few moments before the meal begins and everyone is seated together at the table. I even love the clean up. Washing and putting away all the plates and flatware and large platters; I ones I only ever use when serving a crowd.

Unsurprisingly, the Wednesday before my recent Boston workshop which I hosted with guest teacher Betty Liu, in the midst of all the bustling and prepping, I felt that familiar infectious excited happiness I always feel before an event. I could feel it bubbling up as I was driving back to the farm, windows down and heady hay scented summer air rushing in and a load of beautiful Five Fork Farms blooms in tow. I began to feel intoxicated with happiness . In less than 24 hours, accompanied by two of the loveliest food bloggers I know, Betty & Valentina, I would be standing in my kitchen, cooking for a crowd. We were preparing a lunch which relied on fresh ingredients, prepared simply, and using as much gorgeous produce from my gardens at CottageFarm as possible. Our gardens at the farm have been producing at such a rapid rate it was wonderful to have an excuse to cook up a big meal to share! To showcase without overworking or overcomplicating things is always my desired method of preparation. I simply want the food to be at its best and freshest and for this to shine through.  continue reading

miso roasted spring parsnips and baby kale salad

April 6, 2016

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The first signs of spring are pushing their way into the world. Tiny green shoots among the previous years grasses, delicate snow drops dot the gardens and the old magnolia tree is heavy with buds. Some days I find myself lighting a fire in the fire-place but other days, I have the windows thrown open, perhaps prematurely as I end up wrapped in layers, but the heady smell of the new season is powerful and irresistible; anything seems possible.

There is something thrilling about the first days of any new season but particularly I think to spring. Storms blow through often and with unmatched ferocity. Frost creeps in when you don’t expect and the occasional few inches of snow are still falling. These early days ask us to, rather consistently in fact, embrace the unexpected. As temperatures flip-flop and time changes come to pass, plunging us into darkness where there had been light and lifting the shadow of dark winter afternoons, we must wait patiently for what we know is coming.  I, somewhat happily, awoke the other morning to find spring banished altogether and in its place, a wintery blanket of snow. Confused and delighted, I pulled on my boots and trudged out into the white world knowing full well that it wouldn’t last into the afternoon. I think it a bit remarkable that even after being away from this place for so long, I still understand its basic pulse.  I feel pleased that the childhood memories of this land, not the film strip type of memory but the ones embedded and entwined in the land, endure after so much time away.

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broad bean summer salad & a trip to the seaside

August 4, 2014

I am finding a feeling of connectedness to England through the food – not that that should come as any surprise – and more specifically the produce. England’s offerings are impressive and yet simple. Berries, pears and apples grow wild here, yours for the picking. Beans, courgettes and tomatoes have ushered in a summer style of eating that is raw, clean, and simple.
 London seems to play everything close to the chest. I have really had to work hard here to discover the good markets, butchers, fish mongers and spice stalls, but I am finding them! – finally.  
A good part of this summer has been about the broad bean (favas as they would be called at home). Their bright green color and tender creamy texture is so easy to love. They have gone into risottos, been made into spreads and hummus, but my favorite has been this simple salad. 
Simple has been some what of a theme around here. Both of us are working hectic full-time jobs that required late hours and long days. Weekends have been precious and, in an effort to maximize those two days we have been taking simple, easy going excursions to some of Britain’s seaside towns. 

They are the perfect getaway. Accessible by train, cups of coffee in the morning, a late breakfast in a new city & home to bed after dinner. 
Brighton was a recent day trip – nostalgic, slightly faded beach front and a vibrant little town waiting just up the hill. 

Up the hill from a sleepy beach front is a young, lively town full of winding streets, outdoor markets, shops and restaurants. 
Sitting for a while to take it all in – live music being played and big inviting picnic tables on which to sit, rich second cups coffee. Poking through shops and keeping an eye out for the perfect lunch spot – it was a carefree & easy day & just as summer should be 

for the salad
serves 2
about 1 1/2 cups of blanched, shelled broad beans
1 very small red onion or shallot 
3 tablespoons of muscat vinegar 
1 small head of romanesco broken into very small pieces 
3 or 4 strips of lemon peel, cut very finely into strips 
2 big handfuls of pea shoots – or other micro greens
10 or so small – medium mint leaves 
10 or so sprigs of flat leaf parsley 
olive oil (i used a beautiful orange infused oil – go for one that has sweet floral notes)
the freshest ricotta 
salt & pepper 


chop an extra small red onion (or shallot) very finely, just cover with muscat vinegar and set to the side 

peal and blanch the broad beans (there is something nearly therapeutic in this task). after blanching, i like to remove the tough light green outer pod to reveal the gorgeous colors you see below. 
break apart the romanesco into very small pieces – they are sweet and crunchy and raw in this salad – 

assemble the pea shoots, romaesco, lemon zest fronds, broad beans, flat leaf parsley &  mint leaves on each of the plates. 

into the onion mixture add a pinch of salt and whisk in the olive oil. 

dollop on your ricotta, as much or as little as you like really and then drizzle the entire salad with the dressing. 
finish with a few grinds of black pepper 

Winter Couscous Salad

March 5, 2014

Six months since the last post, and it feels like it has flown.

2013 was a crazy year, a trans-continental move, a wedding, styling my first cookbook, getting settled in this big new city. It was a whirlwind, although fun. 2014 has already been more grounded and I feel like I am finding my stride here.
There have been lots of new things to discover and lots to adapt to. One of the biggest changes has been the food. In San Francisco we shopped the farmers market every Saturday and had some of the worlds freshest, most diverse and beautiful produce within easy reach. In London I have struggled to find such variety and quality and our diets have become more seasonal. But, being a New England-er by birth, many of the option available to me here aren’t so very different from the foods I grew up with. 

Nuts, whole grains, dried fruits and hearty root vegetables have been staples and I have been playing a lot in the kitchen with different flavors and combinations. The exposure to more middle eastern flavors and cooking has a been a welcome new experience. I have been carrying this cookbook with me everywhere. 
This Winter Couscous Salad has also been making quite a few appearances at our table. Its great on its own or with some winter greens in the bottom of a bowl. It also works well as a side with chicken or lamb. I have been roasting up baby cauliflowers I found at the market, but thick roasted slices of full sized cauliflower works too.  

Winter Couscous Salad

Large couscous (2 cups dry). I used whole wheat here but any will do. 
1 lemon  – slice off two round slices  
3 cloves garlic (crushed)
1 bay leaf
2 cups stock
cinnamon (half a stick or 1/4 teaspoon if using ground)
Olive oil 
walnuts (1/2 cup) toasted – throw them in with the cauliflower for about 8 mins.
parsley – aprox 1/2 cup, chopped.  
feta cheese (100 grams) cut into 1/2″ cubes
green olives – 100 grams. sliced in half. The olives I use are stuffed with orange peel 
salt & pepper
Cauliflower or other protein.
If using cauliflower,
slice a medium head laterally from top to bottom in 4 slices. toss with olive oil, salt & pepper roast on a baking sheet at 350/180 until tender (aprox 20 mins) flip halfway through. Add walnuts (aprox 8 mins) at the end to toast. 
For the salad:
Put tbsp of olive oil in a heavy bottom sauce pan.
Drop in cinnamon – toast for 30 seconds or until fragrant
add 3 crushed garlic cloves and lemon slices & bay leaf – toast for another 30 seconds
Add couscous and toast over medium high heat until lightly browned. Add 1.5 cups of stock and reduce heat to medium low. Simmer until done, you may need to add more stock. I leave a very little bit unabsorbed to keep couscous from drying out in the salad. But drain if too much liquid remains 
Discard the lemon slices, cinnamon stick, bay leaf & garlic cloves. Let the couscous cool 
Mix in feta, olives, walnuts & parsley. Squeeze remaining lemon juice over the mixture and fresh cracked black pepper. Mix well.
Serve with cauliflower on the side. 
serves 4.