Roasted Grapes with Cashews, Quinoa and Thyme over Escarole Greens

Roasted grapes are nothing new. But they are special....and simple. Buy concord or red seedless, rinse, drizzle with olive oil and season with a bit of salt and roast 'em in the oven until they're shriveled up like a child's fingers who refuses to get out of the bath.

The result is grapes that are warm, sweet with a developed flavor you'll long for each winter. I've paired the roasted grapes with cashews, quinoa and fresh thyme. Each ingredient warm and homey. Lay them on a bed of escarole greens and you've found yourself the perfect winter salad.

Cashew Creamed Turnip Puree

I'd never tasted a turnip until adulthood. Even then, it took some getting used to. This root vegetable tastes like a cross between a radish and cabbage. Its bitterness can be apparent but with the right seasonings and technique you'll quickly understand why the British love turnips.

Asian Whole Wheat Noodles & Carrot Ribbons with Pea Shoots and Avocado

I haven't been in the kitchen making dinner much this month. Sure, I've been in the kitchen but it's been more for sweets, treats and a quick blending smoothie. Last weekend I was craving that savory, umami flavor like none other. I swore I wouldn't go out to eat to satisfy, and thank goodness I had some farm-fresh produce and other key ingredients on hand...I ended up with a fun new creation: Asian Whole Wheat Noodles & Carrot Ribbons with Pea Shoots and Avocado.

I was inspired by the pea shoots I got in my CSA--so large, fresh, green and screaming to star in a salad. I knew I wanted something warm, comforting and creamy. Enter wholesome, whole wheat pasta, carrots peeled into thin ribbons where they eventually mimic the movement of the noodles, and fresh pea shoots all tied together with a soy sauce and rice wine vinegar dressing.

Cranberry-Pear Green Smoothie

19 days into December and it has been pure gluttony. Some days I achieve the right balance of good-for-you food, exercise and treats but other (read: most) days I am not so successful. That's when I call in the Green Smoothie Gods to help me out. 

I know that if I can get in a good amount of greens and fruits first thing in the morning, then I'll feel a bit better about myself throughout the day.  I've been drinking my Cranberry-Pear Green Smoothie here and there throughout the month. This green smoothie is so fruity, so energizing and has such a fun texture because of the Bartlett pear. 

 

The flavors are perfect for the winter and holiday season. Who can argue with the cranberry-pear combo? Sweetness of pears, tartness of cranberries...sure there's spinach in there but not anything you can't handle. Plus when it's sweetened up by a little liquid vanilla creme stevia and vanilla almond milk, you'll forget there are any greens in there. The addition of chia seeds gives a boost of extra energy, something we all need for the holiday season. 

Like my new-ish stainless steel straws from West Elm? I can't get enough of them. They get so frosty cold, it's fun! Plus they are dishwasher safe. I love having a West Elm in Salt Lake City now--bye bye shipping costs.

Give my Cranberry-Pear Green Smoothie a whirl this week. It's super easy to make and sure to taste (and make you feel) good.

Cranberry-Pear Green Smoothie
by Becky of Project Domestication

Ingredients:
1 c. vanilla almond milk
1 TB. chia seeds
5-8 drops of vanilla creme stevia drops
2-3 c. spinach
1 Bartlett pear, chopped
1 c. frozen cranberries


Directions:
Place ingredients in blender in order listed. If using a Blendtec, blend on "smoothie" setting.

Note: You may also use 2-4 large kale leaves in place of spinach. However the kale is much more potent.

If you like this Cranberry-Pear Green Smoothie then you'll also like:
Pineapple-Mango Green Smoothie on Project Domestication
Skinny Green Monster Smoothie on SkinnyTaste
Basic Green Smoothie on Brown Eyed Baker

Swedish Pickled Cucumbers - Inlagd Gurka

It's that special day of the month when I team up with Lindsey of Cafe Johnsonia. This month we're sharing more recipes from our Scandinavian heritages.

Each year, I devise my Christmas Eve Smorgasbord plate with precision. The most key element of the spread is none other than my great grandmother's pickled cucumbers. It's this simple condiment that ties everything together. Each year I place it between my au gratin potatoes and Swedish meatballs.

The juice of that brine seeps into the creamy au gratin potatoes, offering balance through its acidity. The crispness of the ultra-thin, sliced cucumber presents a snap next to the tender Swedish meatballs. Or is the other way around? Because the pickling juice is also perfect with Swedish meatballs. Either way, these cucumbers are a must for my Swedish Christmas Eve dinner.

The recipe is simple. A fresh cucumber, sliced as thin as you can get it. (I cheated, or rather got smarter this year and used my food processor.) Then white vinegar, water, salt and peppery spices and a generous amount of sugar are mixed until dissolved then poured over the cucumbers. Fresh, thinly sliced onions are need and add more flavor. Last but certainly not least, minced parsley is sprinkled atop for extra freshness. After a few hours in the old ice box, you're ready to enjoy.

I hope you give my family's Swedish Pickled Cucumbers (Inlagd Gurka) recipe a try. It's such a fresh dish and perfect companion to so many meals. I actually enjoy this dish year round. Don't forget to visit Cafe Johnsonia to see Lindsey's Norwegian Christmas Lefse.

INLAGD GURKA – PICKLED CUCUMBERS
johnson family recipe

1 fresh cucumber (about 7 inches long)
½ C. white vinegar
2 T. water
¼ t. salt
2 T. minced parsley (fresh, chopped)
Thinly sliced yellow or white onion ( ½ to 1 onion)
Few grains of white pepper
5 T. sugar
Few peppercorns

1. Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish. (See Note!)
2. Mix sugar, vinegar, water, salt, pepper, and peppercorns. Pour this over the
cucumbers. Add the sliced (thin) onion rings and sprinkle the fresh parsley over it all.
3. Let refrigerate at least three hours before serving.

My mother's notes:This is the original family recipe. However, peel the cucumber, we all like it better that way.
My notes: I add around 7 peppercorns and 5-10 twist of white pepper and 1 small onion. My mom triples or quadruples the recipe when making for my entire family of 18+ adults and many wee ones. Leftovers, if any, are fantastic on green salads with quinoa. The brine serves as a dressing with a bit of EVOO added.

If you like this pickled cucumber recipe then you may also like:
Chinese Cucumber Salad on The Vintage Mixer
Cucumber & Tomato Salad with Herbed Sour Cream on Project Domestication
Thai Cucumber Salad on Kalyn's Kitchen

More Swedish posts of mine:
How to Celebrate St. Lucia Day - Swedish Christmas Holiday
Swedish Christmas Rice Pudding - Risgrynsgrot or Risgrynspudding
Grandma Beeda's Swedish Pancake Recipe

Dop-i-Grytan & Our Swedish Christmas Eve Smorgasbord Menu
Swedish Hostess Gift: Lingonberry Jam & Glogg
St. Lucia Day (A Preview)

How to Celebrate St. Lucia Day - Swedish Christmas Holiday

"You wear what? A crown?" A common question I got as a teenager when telling friends about St. Lucia Day. Celebrating an additional holiday during the Christmas season was always cool to me, it made me feel unique and special. My friends and coworkers were constantly intrigued by "that one holiday Becky celebrates where she wears a white dress,  and wakes up in the middle of the night and greets family members wearing a crown of candles."

December 13 is a special day for the Swedish people, and many others around the world, as we celebrate St. Lucia, a Christian martyr.

Lingonberry and Greek Yogurt Waffle Topping

I've been going nuts over Lingonberry jams and preserves. If there's one jam I'm using during December, it's lingonberry jam. I pair it with my Swedish meatballs, spread it on toast, top my Great Grandmother's Swedish Pancakes with it and the other day I even made shortbread cookie caves featuring the tart and sweet berries. Today I'm sharing a quick, two-ingredient, way to enjoy lingonberry jam any month of the year--with my Lingonberry and Greek Yogurt Waffle Topping.

Lingonberry Cave Shortbread Cookies - Swedish Hallongrottor

Cookie swap season is in full swing and I've already attended one with some blogging friends and others in our Utah community. We gathered for a good cause (Why Hunger) through a great organization (Bloggers Without Borders) at one of my new favorite Salt Lake City restaurants (Finca).

The early evening was filled with catching up, delicious tapas, giggles, talks of a good cause and lots and lots of cookies. I've dedicated myself to serving up a seasonal, Swedish smorgasbord on Project Domestication this month including my latest creation: Lingonberry Cave Shortbread Cookies also known as Swedish Hallongrottor.