yogurt

Salads

Grain, Grapefruit + Avocado Salad

Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Grain, Grapefruit + Avocado Salad | www.hungryinlove.com

It wasn't my intention but I may have struck breakfast salad gold with this one. How do I know? Because it's the first thing I've reached for three mornings in a row now. I suppose it makes sense. Several breakfast regulars are present: grapefruit, yogurt, avocado. Usually mornings find me stuffing one of these three in to my bag hoping it doesn't burst/explode/get smushed on my trek into the city. But together in a whole-grain studded salad the whole lot fits neatly into tupperware and becomes quite commuter friendly. That's worth waking up for if you ask me.

The prep for this, or any grain salad really, involves some legwork but the results are worth it. Besides being heartier than a green salad, cooked grains do a fabulous job at sopping up dressing, especially if left to refrigerate overnight. Here I used both quinoa and farro because I had them on hand. There's no magic to this combo though. You could skip one to simplify or swap in wheat berries, bulgur (cracked wheat), brown rice, or barley.

A few notes on cooking these grains. There are as many methods for cooking quinoa as there are grains in your pot. For this salad I used a 1:1.25 grain to water ratio and followed these tips from Food52. The results were perfectly fluffy. As for farro, I used to cook it as you do rice. But then I got hip to treating it like pasta and have never turned back. Simply cook at a rolling boil until it reaches your desired al dente-ness. Guess work eliminated!

Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Grain, Grapefruit + Avocado Salad | www.hungryinlove.com
Farro | www.hungryinlove.com
Lime Yogurt Dressing | www.hungryinlove.com
Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Serves 4-6

Ingredients

Grain, Grapefruit, + Avocado Salad

  • 1 cup cooked farro (1/2 cup dry)
  • 1 cup cooked quinoa (1/2 cup dry)
  • 1 grapefruit, peeled and sections removed from pith (Don't worry about keeping the sections in tact. You'll want to tear into bite-sized pieces for the salad.)
  • 1 avocado, cut into chunks
  • 4 scallions chopped (white and light green parts)
  • 1/2 head small radicchio
  • 2 Tbs chopped parsley

Lime Yogurt Dressing

  • 1/4 cup plain Greek yogurt (I prefer full fat but use what you like or have on hand)
  • Juice of 1 lime
  • 1 tsp honey
  • 1/4 olive oil
  • Salt + pepper

Prep

  • Cook your grains and allow to cool.
  • Make your dressing. Whisk together yogurt, honey, lime juice, salt and pepper. Add olive oil and blend until smooth. I like to shake everything together in a ball jar - it makes for simple storage.
  • Assemble your salad. Tear radicchio leaves into your serving bowl.
  • Add cooled grains, chopped scallions, and parsley.
  • Add dressing and toss. (You likely will not need it all. Save the rest for another use.)
  • Taste grains for seasoning. Add more salt and pepper as necessary.
  • If you're preparing the salad to eat later, stop here. Cover and refrigerate. 
  • When ready to serve add grapefruit and avocado and toss gently. Enjoy!

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Eggs

Eggs En Cocotte with Eggplant + Yogurt

Eggs En Cocotte with Eggplant + Yogurt | www.hungryinlove.com
Whole Roasted Eggplant | www.hungryinlove.com
Roasted Eggplant + Yogurt | www.hungryinlove.com

Confession: I hate brunch. The aversion started back in my waitressing days. The hungover patrons, the measly eight hours between Saturday pm and Sunday am shifts, the half-regular/half-decaf coffee orders (you know who you are) – they soured me on the whole ritual.

You’d think that after retiring from the service industry and joining the ranks of 9-5ers I’d be able to find delight in this great American tradition. I thought so too. But even the other side is vexing. Brunch involves squandering most of your morning sleeping in because no one wants to go to brunch with you before eleven. When you arrive you’re one of so many flies at the honey pot, so you assume your position in line and wait. And wait. And then you wait some more for your entire party to arrive before they’ll seat you. The main event rarely lives up to expectations because you’re harried server is dealing the standard brunch drama (see above). By the time all is said and done it’s three, you’ve done exactly one thing, you’re belly-full and need a nap.

I know reasonable people revere brunch as awesome and sacred. That’s why I typically keep this wildly unpopular opinion to myself. But I’ve had brunch on the brain this week as I gear up for a much anticipated girls’ weekend in DC (hi Megan + Cara!). Any girls’ weekend worth its sea salt will include brunching. It has to, it’s in the handbook. I figured I better ease myself back in with brunch at home (but for dinner). It’s a start. Eggs baked in little ramekins are very brunchy and also adorable and darn good. Mimosas optional.

Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com
Toast | www.hungryinlove.com
Eggs En Cocette with Eggplant + Yogurt
Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com
Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com

Ingredients

  • 1 large eggplant
  • 1 clove garlic, ground into a paste with a mortar and pestle or finely chopped
  • 1/3 cup plain Greek yogurt (I prefer full fat but use whichever variety you like best and have on hand)
  • 1 Tbs. olive oil
  • 1 Tbs. lemon juice
  • Salt and Pepper
  • 4 eggs
  • Chives to garnish
  • Toast (for serving)

Prep

Eggplant (may be Done in Advance)

  • Preheat oven to 400 degrees
  • Rub whole eggplant with olive oil and pierce several times all over with a fork 
  • Place eggplant in a baking dish or on a sheet pan and roast for 50-60 until eggplant is very soft when pierced with a fork
  • Remove from oven and allow to cool for a few minutes
  • Use a knife to split body of eggplant lengthwise
  • Scoop out the flesh into a small bowl, discarding the skin
  • Add garlic, yogurt, olive oil, lemon juice and a pinch of salt to eggplant; use a fork to stir until all ingredients are incorporated and eggplant is smooth

Eggs

  • Preheat oven to 375 degrees
  • Arrange four mini-cocottes or ramekins in a baking dish with 2-3 inch sides
  • Divide eggplant mixture evenly among all four cocottes
  • Using a spoon create a small well in the eggplant mixture and add egg
  • Garnish eggs with a drizzle of olive oil, salt, and pepper
  • Pour water into baking dish until it comes about halfway up the sides of the cocottes
  • Bake until whites have just set, anywhere between 15-25 minutes. Set timer for 10 minutes and check every five minutes until whites are opaque
  • Garnish with chives and serve with toast 

 

Vegetables

Swiss Chard with Pomegranate + Orange Yogurt

Swiss Chard with Orange Yogurt | www.hungryinlove.com
Swiss Chard | www.hungryinlove.com
Pomegranate | www.hungryinlove.com
Orange Zest | www.hungryinlove.com
Orange Honey Yogurt | www.hungryinlove.com

My oh my, 2014, you've outdone yourself! My heart grew three sizes this year. In approximate order of wonderfulness, highlights include:

  • Married the love of my life beneath raindrops in the place where we met and grew up
  • Welcomed a perfect child, my niece Tucker, into the world + fulfilled lifelong dream of becoming an Auntie Em
  • Stood beside three dear friends as they tied the knot
  • Serial binged
  • Started this here blog

2015 is feeling mighty intimidated right about now.

Swiss Chard with Pomegranate and Orange Honey Yogurt | www.hungryinlove.com

Despite my best attempts to assign some symbolic value to this swiss chard, there's really nothing about it that's representative of my year. Given the list above though, it would be a fool's errand if I tried. It is scientifically impossible to make a dish as delicious as my year has been. Instead I'll say this recipe is a nod to 2011, the year Yotam Ottolenghi's book Plenty came out and I learned how to bedazzle vegetables with pomegranate and yogurt.

Sauteed Swiss Chard with Pomegranate + Orange Yogurt

Serves 2-4 as a side dish

Ingredients

  • 1 bunch swiss chard
  • 2 Tbs. butter, divided
  • 1/3 cup white wine (water or stock may be substituted)
  • 1/4 cup pomegranate arils
  • 1/3 cup full fat, thick Greek yogurt (if you live in the Boston area I implore you to track down yogurt from Sophia's)
  • 1 Tbs. grated orange zest
  • 1 tsp. honey
  • S+P

Prep

  • Remove stems from chard
  • Chop chard stems into 1-2 inch pieces, set aside
  • Chop chard leaves into thin ribbons
  • Combine yogurt, orange zest, and honey; set aside
  • Heat 1 Tbs. butter in large saute pan over medium heat; add chard stems
  • Season with S+P; saute chard stems for ~3 minutes; add white wine
  • Continue to cook for 3-5 more minutes until wine has evaporated and stems are tender
  • Add remaining tablespoon of butter and chard leaves
  • Saute for 3-5 minutes until leaves are wilted and tender
  • Transfer chard to serving dish and top with pomegranate and healthy dollop of yogurt (Leftover pomegranate and yogurt? Breakfast is served.)