A few days ago I was talking to someone about how I haven’t been cooking/blogging much since we moved and I wasn’t sure why. Chris piped in that I had started The Bored Vegetarian as a creative outlet since that need wasn’t being met elsewhere (true), and that maybe Modern Kicks is just meeting that need now. Such an obvious observation that I hadn’t realized for myself. Still not ready to throw in the kitchen towel though. Got back in the kitchen this week to make a zucchini lasagna and sliced off part of my pinky on the mandolin. Three stitches later, I made something a little more simple. Don’t let anyone tell you that chopping vegetables is easy with a pinky wrapped in gauze.

This sunchoke recipe is inspired by a dish we get at Ms. Fairfax here in Newburgh. If you’ve never seen a sunchoke before, they look like the love child of a fingerling potato and ginger but taste like a starchy artichoke.

Ingredients

– 1 lb of Sunchokes, scrubbed
– 1 Shallot, thinly sliced
– 3-4 Tbsp Greek Yogurt
– 1 Tbsp fresh Dill
– 1 Tbsp fresh Mint
– 1/2 cup Red Wine Vinegar
– 1 Tbsp White Sugar
– 1 Tbsp Olive Oil
– 1/2 cup warm Water
– Salt & Pepper

Directions

Pre-heat oven to 450 degrees. Trim the sunchokes and cut into bite-size pieces. Toss in olive oil, season with salt and pepper. Roast in oven for approx 20-25 minutes or until golden brown, turning once. Whisk red wine vinegar, water, sugar and a teaspoon of salt until incorporated. Add in shallots and let sit for 30 mins until slightly pickled. Transfer sunchokes to a serving dish, top with Greek yogurt, pickled shallots and freshly chopped mint and dill. Serve warm.

I’ve just about wrapped up this year’s wedding season and am already prepping for 2017. I’m hoping this down time will encourage some time in the kitchen. You may also see some home projects pop up on the blog (more on that soon I hope.)

Every December my best friends and I make a shared spreadsheet of goals for the new year. We try to update it as the months pass and we’re able to check things off the list (or in some cases, not). Some goals get transferred from year to year without being completed, some we have the satisfaction of knowing we did it(!) Last year was a tough one for me – there were lots of transitions in my career and feeling a bit like I wasn’t getting anything done that I’d laid out for myself. When I decided to start working for myself at the end of 2014, my biggest promise to myself was that I would start taking better care of myself and prioritize the things that help me do that. Many of those things go hand in hand. Cooking makes me feel good, creative projects make me feel great, and eating healthy is key. When I can do all three things at once, it’s the best!

I’ve been working on a inspiration photoshoot with some talented local ladies Michelle Bablo and Katie Osgood, and when Michelle and I decided to have a brainstorming session, I took the opportunity to do my take on this Thai Curried Butternut Squash Soup from Cookie & Kate. The soup is rich and spicy with a nice balance from the fresh lime juice. Serve it with some toasted bread for dipping.

Ingredients

– 2 Tbsp Coconut Oil
– 2 lbs of Butternut Squash, peeled and cut into 1 inch pieces
– 1 medium Yellow Onion, chopped
– 4 cloves Garlic, minced
– 3 Tbsp Thai Red Curry paste
– 2 tsp ground Coriander
– 1 tsp ground Cumin
– 1 Tbsp fresh Lime juice
– 1/2 tsp fresh ginger (preferably micro-planed)
– 4 cups Vegetable Stock
– 1/2 cup Coconut Milk
– Unsalted roasted Peanuts, chopped well for garnish
– Cilantro for garnish
– Salt to taste

Directions

In a large pot, heat coconut oil over medium heat and add onion. Saute for a few minutes before adding the garlic. Once the onions are translucent, add in the squash, red curry, ginger cumin and coriander. Season with a pinch of salt. Combine ingredients together and cook over low/medium for about 10 minutes. Add the vegetable stock and bring to a boil. Turn down the heat to a simmer for approx. 20 mins or until squash is soft. Remove from heat and allow to cool slightly. Using a hand blender, blend soup until smooth. Add coconut milk and lime juice and blend until ingredients are well combined. Serve hot with cilantro and crushed peanuts as garnish.

I haven’t written a recipe post since July. JULY. With the career overhaul(s), life distractions and overall lack of inspiration (thought I have had some good meals), I just haven’t been in the kitchen as much. Things aren’t slowing down any time soon, with my event planning business in full swing and a move barreling its way towards us in about 6 months, but I promise I’ll try to be better.

With that, on to the salad.

Chris and I realized a few weeks ago (thanks Gothamist!) that there is a giant Food Bazaar about a 15 min drive from us. When I say giant, I mean it. Every produce imaginable; spices from all over the world; aisles of cheese; bags of sea salt. It’s almost overwhelming.

I’ve never worked with fava beans for whatever reason, so I was excited to see a barrel of them at the store, ripe for the picking (and boiling, and shelling and removing of skins). Add some bright nutty greens and some creamy goat cheese and you’ve got an easy week day lunch.

Ingredients

– 2-3 cups of Watercress, chopped into 2-3 inch pieces, large stems removed
– 1/2 pound of Fava beans in the pod (also called long beans)
– 2-3 Tbsp Goat Cheese
– 1/8 cup chopped fresh Mint
– 1 Tbsp sliced Almonds, toasted
– 2 cloves Garlic, chopped
– 1 Tbsp fresh Lemon juice
– 1 Pinch Lemon Zest
– 2-3 Tbsp Olive Oil
– 1 tsp Dijon Mustard
– Salt & Pepper

Directions

Bring a pot of salted water to a boil. Prepare an ice bath for after you’ve cooked the beans. Add Fava beans to boiling water and cook for approx. 3 minutes. Drain and add to the ice bath until cool enough to handle (this stops them from cooking). Shell the fava beans and then carefully remove the tougher layer from around each bean (this is a little time consuming). In a saute pan, add some olive oil over low/medium heat. Add chopped garlic and being to soften. Add in fava bean and toss to coat, seasoning with salt and pepper. Continue to saute until beans get a little browned and are soft but not mushy. In a small mason jar, add lemon juice, 2 tbsp olive oil, zest, mustard, salt and pepper. Screw on the lid and shake rigorously until ingredients are incorporated. In a bowl, drizzle some of the dressing and then pile in the greens and mint. Toss with the greens with the dressing using tongs or your hand, adding more dressing as needed (you may not need it all). Add in warm fava beans and continue to toss ingredients together. Add crumbles of goat cheese, saving some for the top of the salad. Move the salad into a service dish, sprinkle with remaining goat cheese and top with toasted almonds. Season to taste with salt and pepper before serving.