Salad Nicoise

                                                                              Jenn's Salad Nicoise

I found a variety of organic fingerling potatoes at Whole Foods and couldn't resist.  As I crave salads year round, this was a satisfying meal on a chilly fall evening.  You can add any vegetables that you desire, green beans are commonly in the traditional Salad Nicoise, as is tuna.  The thyme compliments the mustard dressing and potatoes, bringing the dish together.  

Colors in your food is one of the easiest way to ensure well-rounded health. 

                               Salad Nicoise 

Salad Nicoise

Serves 2

• 3 cups salad greens
• 1/2 small red onion sliced in rings
• 1/4 kalamata olives, pitted and halved
• 6 cooked artichoke hearts, quartered (canned)
• 1/2 cup cherry tomatoes, cut in half
• 1/2 avocado, cubed
• 1 pound fingerling potatoes, or 2 medium red / yukon gold potatoes
• Mustard
• Olive oil
• Dried or fresh thyme
• Salt and pepper

-Place potatoes in a medium pot and fill with cold water, turn on high heat until just boiling
-Reduce heat to medium and cook until the potatoes are just tender throughout
-Remove potatoes from heat and drain, cut potatoes in half and put in a bowl to the side
-Mix 3 Tbsp of mustard with 1 - 1 1/2 tsps of dried thyme and a pinch of salt and pepper
-Add olive oil to the mustard mixture and whisk until preferred consistency and taste, add more salt and pepper if needed
-Pour half of the mustard dressing over the potatoes and stir until coated
-Divide greens, onion slices, olives, artichoke hearts, tomatoes and avocado between two large salad bowls.
-Add potatoes evenly between the two bowls and mix.  Add dressing until the vegetables are lightly coated.

Vegan Chocolate Chip Cookies

Cooking and baking ebb and flow in my life.  I am often struck with the urge to cook on a 95 degree day and have  a salad on the coldest winter evening.  Usually my body listens to the weather, but I enjoy the surprise whims.

Chocolate Chip Walnut Cookies

Baking has fallen to the back burner as of late and filled with cooking.  I used to make these cookies for my best friend almost weekly, which fell to the wayside with work and life.  I agreed to make him a  batch this weekend.  

The recipe is from Isa Chandra Moskowitz, brilliant vegan chef and baker.  I increased the molasses and chocolate chips, along with a handful of walnuts.  Walnuts are extremely high in omega-3 fatty acids.  They contain anti-inflammatory properties and are traditionally thought of as brain food due to their similar shape.

                                                                                            Vegan Walnut Chocolate Chip Cookies

Chocolate Chip Walnut Cookies
Heat oven to 350
Original Recipe: Vegan with a Vengeance by Isa Chandra Moskowitz
Makes 18-24 cookies

• 1/2 cup vegan non-hydrogenated margarine (or organic butter)
• 1/2 cup + 2 Tbsp sugar
• 3/4 Tbsp blackstrap molasses
• 1 tsp vanilla extract
• 1/4 cup unsweetened plain soy milk (more if needed)
• 1 1/4 cup white wheat flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips
• 1/2 cups chopped walnuts

-Sift together flour, baking soda, and salt in a medium bowl.

-Cream together margarine and sugar with an electric beater in a large bowl.

-Add molasses, soy milk and vanilla extract to the large bowl and mix together.

-By hand, mix dry ingredients with wet until just combined, add more soy milk if needed.

-Fold in chocolate chips and walnuts.

-Spoon dough (approximately 2 Tbsp per cookie) on the sheet 1-2 inches apart

-Bake in batches for 8-12 minutes until golden brown.