I have so much to say, but no where to start. When I’m at a loss, I usually retreat to the kitchen, so that’s what I’ll do now, and I’ll tell you that today, my kitchen was a hub of productivity. We’re hosting Thanksgiving this (this?) Thursday (this Thursday?!), and I’m in full-on preparation mode. Today alone, I dispatched several sticks of butter (pie crusts, resting in the fridge, awaiting their fillings; buttermilk biscuits, frozen hockey pucks at the moment, but flaky rounds, with any luck, come Thanksgiving), mixed together a batch of ice cream (bourbon-vanilla bean, of course), and baked up a thin pan of cornbread, destined for stuffing, after a nice few days of drying out.
Thanksgiving, I own you.
Nothing else seems much in control, though. I look at my last post, and I absolutely cannot believe that it’s been over a month since we last talked. For the most part, I’ve got good excuses—family and friends, and travels. But, the truth is, there’s been a lot of work too, and a fall that slipped away in the blink of an eye.
Out of these busy weeks, a new weeknight staple has emerged—a quinoa salad that features roasted broccoli, the florets sweet and nutty, against a bright, sour dressing that softens beneath the creaminess of feta. The whole thing is confetti-ed with diced red onion and red pepper flakes. And I cannot get enough.
We’ve been making it over and over. And we’ll make it again tomorrow night, in fact, while the Thanksgiving preparations continue (turkey pick-up! dry brine! cashews! ice cream churning!).
Looking for Thanksgiving inspiration? Check out the Thanksgiving recipe index.
Quinoa with Roasted Broccoli, Arugula & Feta
Yield: 2 main dish servings (or 4 side dish servings)
1 cup quinoa
2 cups water
1 head broccoli
2 tablespoons extra virgin olive oil, divided
red pepper flakes
1 tablespoon grainy mustard, divided
1 lemon, freshly squeezed
2 cups baby arugula
1/4 cup crumbled feta
Preheat oven to 475. Line a baking sheet with parchment paper and set aside.
Combine quinoa, water, and a big pinch of salt in a pot. Cover and bring to a boil. Reduce heat and cook for 20-25 minutes, until the quinoa has absorbed the water. Remove from heat and set aside (keep covered).
Meanwhile, prepare the broccoli. Cut the florets into bite-sized pieces. Trim the woody end from the stalks, and, using a vegetable peeler, trim the tough outside layer from the stalks. Slice the stalks into coins. Toss the florets and coins in 1 tablespoon oil, a pinch of salt, and a healthy pinch of red pepper flakes. Roast in the preheated oven for 20-25 minutes, until the broccoli is browned in spots.
In a big bowl, whisk together the grainy mustard and lemon juice. Whisk in the remaining olive oil. Add the arugula. Add the quinoa and broccoli, when they are cooked, and toss to wilt the arugula and coat the salad with dressing.
Top with feta and serve.