Shortbread Cookie Party

Shortbread Cookie Party I developed four varieties of shortbread cookie recipes to help spread the holiday cookie cheer!  Two are almond flavored, one of the almond flavored cookies is topped with a ginger glaze and the other is dipped in bittersweet chocolate and turmeric sugar.  The other two cookies incorporate the same spices used in a standard pumpkin pie filling.  I glazed one of the pumpkin spiced cookies in a subtle clove glaze and I left the other one plain with the idea of dipping them in a freshly made vanilla bean whipped cream.

Shortbread Cookies I have been obsessed with cookies for as long as I can remember and shortbread has always been one of my all time favorites.  I developed these cookies to be more on the healthy side by omitting refined sugar and white flour.  I used coconut sugar and three different varieties of flour but trust me, it doesn’t compromise the flavor or texture in the least.  I adapted these recipes from my classic shortbread recipe, which you can substitute for this recipe if you prefer.

Shortbread Cookies Clove Glazed Shortbread Ginger Glazed Shortbread I can’t even begin to tell you how thrilled I am to be collaborating with Simply Organic to help celebrate Thursday Moments by hosting a spectacular cookie party!

 With all the craziness of the holidays, it is important to take a break now and then so that you can rejuvenate and uplift yourself.  It’s Simply Organic’s mission to inspire us all to celebrate with our friends and family by sharing #ThursdayMoments together.  This could be anything from a wine and appetizer party to a movie night or a cookie party like this one.

 Shortbread Cookie Party The best part about collaborating with Simply Organic is that they have been my all time favorite spice brand for many years.  I have found their spices to be of the utmost quality in freshest and flavor.  I also adore their packaging because it’s so simple and clean.  You now have the opportunity to win Simply Organic brand spices and other prizes by signing up for their ultimate #ThursdayMoments giveaway.  Click here to enter.

Ginger Glazed Shortbread Chocolate Dipped Shortbread Cookies Pumpkin Spice Shortbread with Vanilla Bean Whipped Cream Ginger Glazed Shortbread Cookies Shortbread Cookie Recipes:
Almond Shortbread with Ginger Glaze
Almond Shortbread with Bittersweet Chocolate and Turmeric Sugar
Pumpkin Pie Spice Shortbread with Clove Icing Sugar
Pumpkin Pie Spice Shortbread with Vanilla Bean Whipped Cream

*Note – I used all organic ingredients

Almond Recipe – Approx. 40 – 50 medium size cookies

  •  2 Sticks Salted Butter – room temperature
  • 3/4 Cup Coconut Sugar
  • 2 Teaspoons Almond Extract
  • 1 Cup Whole Wheat Pastry Flour
  • 3/4 Cup White Rice Flour
  • 3/4 Cup Millet Flour
  • Pinch of Sea Salt
Pumpkin Spice Recipe – Approx. 40 – 50 medium size cookies
  • 2 Sticks Salted Butter – room temperature
  • 3/4 Cup Coconut Sugar
  • 1 Cup Whole Wheat Pastry Flour
  • 3/4 Cup White Rice Flour
  • 3/4 Cup Millet Flour
  • Pinch of Sea Salt
  • 1 Teaspoon Pumpkin Spice
Cookie Dough Instructions:

Cream butter, sugar (almond extract for almond shortbread) and a pinch of salt in food processor or mixer until creamy.   Mix together all the flour (pumpkin spice for spiced shortbread) and mixed well then add to the butter mix and mix together very well.

Pour dough onto a flat surface, you can either form with your hands or dump onto plastic wrap and use that to press together.

Form dough into a flat disk. Refrigerate for 15 to 30 minutes.

Pre-heat oven to 350 degrees.

Sprinkle a little rice flour on top and roll out dough about 1/4 inch thick.  You can also roll the dough in between two sheets of parchment paper and stick into the refrigerator or 15 minutes.   This makes the cookies easier to transfer without smooshing them.

With the cookie cutters of your choice, cut and place cookies on a parchment lined baking sheet.

  Baking time depends on the size of the cookies and where you live.  The smallest ones took 8 – 9 minutes and the medium took 9 – 11 minutes.  Make sure to keep an eye on them, pull them out of the oven before the edges turn golden brown, the bottom should only be slightly golden.  For normal size cookies, I have found that 10 minutes is perfect.

Be careful when transferring to a cooling rack, they are fragile until cooled.

*Notes –  It will depend on you cookie cutter size and how thick you roll out the dough that will really determine how many cookies you will have. 

Shortbread Cookie Party Cookie Decor Recipes:
Clove Glaze
  • 1/2  cup Powdered Cane Sugar
  • 1 1/2 Tablespoons Half and Half
  • 1/4 Teaspoon Clove Powder
  • Pinch of Sea Salt

Ginger Glaze

  • 1/2  cup Powdered Cane Sugar
  • 1 1/2 Tablespoons Half and Half
  • 1/4 + 1/8 Teaspoon Ginger Powder
  • Pinch of Sea Salt

Chocolate/turmeric

  • 4 oz. Bittersweet Chocolate
  • 1/4 Cup Cane Sugar
  • 2 Teaspoons Turmeric Powder

Vanilla Bean Whip Cream

Cookie Decor Instructions:

Glazes

In two small bowls, mix together the ingredients for each glaze recipe.  Drop about 1/4 to a 1/2 teaspoon on a cookie and swirl it around with your finger in a circle until it covers the cookie.  Repeat with the rest and place on a cooling rack to harden.

Chocolate/turmeric

In a small double boiler or a glass bowl fit snug over a small saucepan of water and melt the chocolate on medium-low heat until completely melted.  (Make sure no water gets into the chocolate or it will seize up!) Mix together the sugar and turmeric powder and spread out on a plate.  I added an extra sprinkle of turmeric powder on top of the plated sugar for a little extra color.

Pour the chocolate into the smallest bowl you have so you have the depth to dip the cookies in.  Dip half the cookie in the chocolate and scrape the excess off on the edge of the bowl.  Dip the chocolate end into the turmeric sugar and place on a cooling rack to harden.

Vanilla Bean Whip Cream

 In a mixer bowl, add the cream and sugar.  Cut a vanilla bean in half then cut a slit lengthwise and scrape out the tiny vanilla bean seeds and add to the cream. Turn on the mixer to medium-high speed until soft peaks form.  It will take a while but then it happens all of a sudden so you really need to keep an eye on it.  Pour into a bowl and serve alongside the plain pumpkin spice cookies.

Disclosure: Thanks to Simply Organic for sponsoring this post!  Thank you for supporting the brands that make CaliZona possible.  Just so you know, I would never support a brand or product that I don’t believe in 100%!

Whole Roasted Broccoli with Italian Style Tomato Salsa Verde

This Whole Roasted Broccoli has to be one of the easiest yet extremely gratifying side dishes and it happens to be the perfect starter dish for a Holiday dinner.  There is something about the charred flavor of broccoli that I adore!  I had some extra salsa verde and thought to myself that I should try it on top of some charred broccoli. I am sure glad that I did because it was outstanding and I know you are going to love it too!

3u9a3688 We had a really awesome Thanksgiving this year, how about you?  If you read my last post you know that we had some of our friends and their kids over, 11 people in total.  Beto and clan arrived first and Paloma immediately wanted to do a dance performance that she had been practicing.  She had a special Thanksgiving tutu just for the occasion.  She had choreographed a dance routine to Flamenco music and it was fantastic!  After she completed her performance, Beto put on the Mexican Hat song and little Severin started his own little dance.  I believe they had practiced their routines at least twice before they came and little Severin was so good that I just about died!

Whole Roasted Broccoli Everyone made amazing food and there was a ton to eat along with lots of wine.  We adults had a great time and I must admit the wine went straight to my head! I haven’t been drinking that much lately so it affects me much more these days.  Needless to say, I had a blast! Alison had invited her daughter’s friend because her parents had to work. It was really cute because Paloma and her really hit it off. The kids had the time of their lives, running around the house like crazy people. We thought that if they went down to the beach, they would burn up most of their energy but we were wrong. Haha!

 I don’t know about you but I feel like I’ve been going a million miles an hour for weeks now.  Don’t get me wrong; I love it but the day after Thanksgiving I took the opportunity to relax, disconnect and have myself a Gilmore Girls marathon.  It was the perfect day to stay away from all the black Friday crowds and thoroughly enjoy myself.  Now it is time to prepare for Christmas, are you ready??  I have some great recipes in store so keep an eye out for them.

Whole Roasted Broccoli I love a glass of Soave with this dish but it goes with just about any white wine.

Whole Roasted Broccoli Whole Roasted Broccoli Recipe:
Roasted Broccoli
  • 1 Large Broccoli Head  – roasted
  • Extra Virgin Olive Oil
  • Sprinkle of Sea Salt or Maldon Salt
Tomato Italian Style Salsa
  • 1/2 Cup (about 1) Tomato – minced
  • 1/4 Cup Asiago Cheese – finely shredded
  • 1/4 Cup Parsley – minced
  • 1/2  Cup Basil – minced
  • 3 Tablespoons Chives – minced
  • 2 Tablespoons Mint (optional) – minced
  • 1 Tablespoon Capers – roughly chopped
  • 2 Cloves Garlic – minced
  • 1 Shallots – minced
  • 1  Tablespoons Lemon Juice – fresh squeezed
  • 1/4 Teaspoon Lemon Zest – microplaned
  • 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Teaspoons White Wine Vinegar or to taste
  • 1/2 Teaspoon Crushed Red Peppers – or to taste
  • 1/2 Teaspoon Sea Salt – or to taste
  • Black Pepper to taste
Instructions:
Broccoli
Preheat oven  to 425 Degrees
Cut the stem off of the broccoli as even as you can so it will stand up and place on a baking sheet.  With a pastry brush or your fingers spread on olive oil over the whole head.  Sprinkle with a little salt and place on the middle-upper rack.  Bake for 25 to 30 minutes or until you see some black char.
Tomato Italian Style Salsa
Mince the tomato into tiny pieces, finely shred the Asiago, coarsely chop herbs and capers, mince the shallots, chop garlic very fine, with a lemon juicer juice the lemon, measure and add to a medium-sized bowl.

Measure and add the olive oil, vinegar, salt  and pepper then mix well.  Let sit a bit to incorporate flavors.  You want this to be at room temperature so you won’t cool down the broccoli.

I often make a double batch of sauce to enjoy later with a nice loaf of crusty bread!
Assemble
Spread a little of the salsa on top of the broccoli and serve the rest on the side to add as much as you like.
 Health benefits:

Broccoli has cholesterol-lowering ability and strong impact on our body’s detoxification system.  It is also rich in both forms of dietary fiber, soluble and insoluble.  It is very high in vitamin C & K.

Potato Sage Galette with Mascarpone and Gruyere Cheese

This Potato Sage Galette is easy to make and extremely satisfying!  The layers of potato, Gruyere and mascarpone cheese create a complete harmony. Add in the sage and wine infused onions and you will have yourself one heartwarming meal.  I served this galette along with garden fresh tomatoes and arugula, which balances out the rich flavors.

Potato Sage Galette I can’t believe Thanksgiving is in two days! Where does the time go?

Robby and I have had a variety of experiences over the last six Thanksgivings.   I have learned to love the mystery of where we will end up each year.

Our first Thanksgiving together was very special one because it was with our closest friends in Santa Monica at Christine and Jonnie’s house.

Potato Sage Galette The second one was at Robby’s cousin’s house, which was really nice for me because I was able to meet some of his family. This was the year that I went a little overboard and made four pies.

On the third Thanksgiving, my mom, Robby and I had our own little party with just the three of us. Of course, we had enough food for an army!

Potato Sage Galette On the fourth one Christine and Jonnie drove up to stay with us and the four of us had a wonderful meal out on our deck while the sun shined bright.

The fifth one was at our friends Erin and Leif’s house and this was the largest by far. There were about 30 people, some of them we knew well and others we had the pleasure of meeting for the first time.

Potato Sage Galette This year we are having Beto and clan, Alison and clan and maybe two more. I cannot wait for this year’s feast; it’s going to so amazing due to the fact that all of our friends can cook!  Jill is going to make her special pumpkin custard pie; Alison is most likely making a quinoa squash dish. She said she had chestnuts, persimmons, butternut and chard to work with so I’m excited to see what she makes!  Robby is making his juicy turkey breast recipe along with his sourdough bread. I am going to make my shiitake mushroom gravy, mashed potatoes, peas, green salad and my shortbread cookies.  What are you doing for Thanksgiving, who do you plan on spending it with and what are you going to make?

Potato Sage Galette This galette goes with almost any white wine in my opinion.  Try it with a Viognier, Sauvignon Blanc, Sancerre or Pinot Gris.

Potato Sage Galette Potato Sage Galette Recipe:

4 – 6 servings

  • 3/4 Pound Yellow Potato (about 2 small) – thinly sliced – parboiled
  • 1/2 White Onion – diced
  • 2 Cloves Garlic – minced
  • 1/3 Cup Dry White or Red Wine
  • 1 Teaspoon Sea Salt
  • 1 Tablespoon Sage – minced
  • 4 oz. Mascarpone
  • 2 Cups Gruyere Cheese – divided
  • 1 Tablespoon Sage Leaves – minced
  • 6 Sage Leaves – whole
 Crust
  • 1 1/2 Cup Whole Wheat Pastry Flour or All Purpose Flour
  • 1 Tablespoon Sage – finely minced
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup Salted Butter
  • About 1/4 Cup Ice Water
Instructions:
Crust

Add flour, sage and salt into the food processor, pulse to combine.

And 1/4 inch piece of butter and pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter.

It should be crumbly and hold together when squeezed with your fingers.

Form dough into a 3/4-inch-thick disk and wrap in plastic then refrigerate until firm, at least 30 minutes or over night.

Filling
Potatoes

Slice potatoes into thin slices (about 1/8-inch thick).  Add potatoes to a pot and cover with water then bring to a boil.  Continue to boil for 5 minutes.  Make sure and keep an eye on them.  Use a timer.  Drain potatoes in a colander, rinse with cold water.  Dry the potatoes with a paper or dish towel to remove excess moister.  Set aside.

Onions

Add the onions to a 5 1/2 quart pot with the olive oil and salt.  Saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.

Add the wine and cook until wine is reduced and syrupy.

Cheese

Mix the mascarpone and 1 cup of the gruyere together really well.  Set aside.

Assemble

Preheat oven to 400 degrees.

Remove the dough from the refrigerator and let it warm up just enough to roll out.

Sprinkle with a little flour and roll out the dough to no more than 1/4 inch thick.  Sprinkle the gruyere on top, leaving about 1 1/2 inches clear around the edge of the dough.  Arrange potato slices on top of the gruyere then with your hands break the gruyere/mascarpone mix into small pieces and spread around.  Evenly sprinkle on 1/3 of the onions and sage and top. Repeat 2 more times.  Gruyere, potato, gruyere/mascarpone mix, onions and top with any remaining gruyere and sage.  It doesn’t need to be exact as it will all end up in there anyways.  But I do like to make sure to have some gruyere and sage for the top.  Lastly, top with the whole sage leaves.

Bake on middle rack for 30 to 40 minutes or until it becomes golden.

Potato Sage Galette Health Benefits:

Sage helps to enhance concentration, attention span and quickens the senses.  Its effects help deal with grief and depression.  It is useful for all types of bacterial infections.  Help detoxify and cleanse the blood.  The herb reportedly restores color to gray or white hair.  It is also high in antioxidants. Sage is exceptionally rich source of several B-complex, it contains a very good amounts of vitamin A, beta-carotene, and C It is a rich source of minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium *Those with epilepsy, high blood pressure, or kidney disease may be adversely affected by the thujone content and should avoid large doses of sage

Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke.  They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage.Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.

Cream of Potato Chive Soup with Roasted Jalapeno

Well friends, it’s that time of year again.  Daylight savings is upon us and it has me craving a silky smooth bowl of cozy soup.  This Cream of Potato Chive Soup is creamy, fulfilling and super tasty!  The potato and chives complement each other perfectly. The heat from the jalapeno and hot chili oil adds a beautiful depth that ties it all together.

Cream of Potato Chive Soup It has been 4 years since Ang and I started this blog.  It all started one day when I called Ang to tell her that I was going to start a blog.  She suggested that we start it together and that is exactly what we did.  We covered topics such as recipes, fashion, restaurants, wineries, interviews, health, passion videos and photos.

In the beginning, we used to post up to 5 times a week but the posts were very weak with minimal content.  We plugged along consistently learning everything we could about running a blog.  We taught ourselves food photography and styling with the help of the Internet.  We learned how to write recipes and instructions, we brushed up on our Photoshop skills and continued to learn photo editing.  We learned about social media marketing and how to build our own self-hosted WordPress website.  We learned SEO, we searched for all the plugins we needed and we learned a whole lot more!

Cream of Potato Chive Soup About a year and a half later, we decide to streamline our topics to recipes, interviews, restaurants and wineries.  Ang became more involved with cocktail recipes and I became very passionate in the area of food recipes.  We had a lot of fun collaborating and inspiring each other.

 Sadly, that era has come to an end and Ang is now moving on from the blog.  It’s sad but also very exciting.  She has been working for a new company and she is loving it!  She was able to quit the restaurant industry and now is able to enjoy weekends and holidays with her friends and family.  This will be the first Thanksgiving and Christmas that she will be able to spend with the boys and I couldn’t be happier for them!  I will continue on with CaliZona and there will always be a place for Ang when she feels like creating a new cocktail.  I added her cocktails to the recipe drop-down menu so you can find them when you are craving one of her delicious creations!  Here’s to a new time full of inspiration and creativity!!

Cream of Potato Chive Soup This soup is wonderful with a sparkling wine such as a Cava or Prosecco.  It’s also lovely with a Chablis or Sancerre.

Cream of Potato Chive Soup Cream of Potato Chive Soup
Recipe
8 – 10 servings
  • 1/2 White Onion
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 1/3 Cup Dry White Wine
  • 1 Vegetable Bouillon Cube – unsalted
  • 4 – 5 (3 1/2 pounds) Russet Potatoes – peeled – save peels
  • 6 Cups Water
  • 1 Cup Half and Half (or milk)
  • 1 Cup Milk (I used 1%)
  • 1 – 2 Jalapeno Pepper – roasted – roughly chopped
  • 1 Cup Chives – minced
  • 1 Tablespoon + 2 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper
Chili Oil
  • 1 Cup Extra Virgin Olive Oil
  • 8 Dried Thai Chilies or Arbol
Garnish
  • Chives – minced – to taste
  • Hot Chili Oil
  • 3 – 4 Jalapeno Peppers (about half per bowl) – roasted – sliced or minced – optional
  • Crispy Potato Skins – optional
Instructions:
Start by

Place the cubed potatoes in a large bowl covered with filtered water.  Set aside.

Add the onions and olive oil to a 5 1/2 quart pot or dutch oven and sauté on medium-low heat for 5 minutes then add the garlic and cook until garlic just starts to become golden.

Once the garlic becomes golden, add bouillon cubes and wine to the onions.   Mash the bouillon to dissolve.

Peppers
While the onions are cooking, roast peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
Soup
Add the water and potatoes to the onions then cook on high heat, bring to a boil, then reduce heat to medium and cook 25 minutes or until potatoes are soft.
 Add the milk, half and half, chives, jalapeno, salt and pepper.  If you want it silky smooth you will need to use an immersion blender or a vita mixer.  If you don’t have either use a food processor or blender and puree the best you can.
Chili Oil

 Add oil and chilies to a small pot.  Turn the stove on, in between low and medium-low and let simmer for 20 minutes.  Remove from heat and let cool then pour into a jar.

Crispy Potato Skins

Preheat oven to 375 degrees

Peel the potatoes, then dry the peels with a paper towel and sprinkle with about a tablespoon of olive oil and a dash of salt and toss to evenly coat.
Bake for 20 – 25 minutes or until crispy.
The skins won’t stay crunchy overnight but you can toss them back in the oven for a few minutes to crisp them up if you like.
Cream of Potato Chive Soup Health Benefits:
Chives contain flavonoid anti-oxidants, plant fiber, minerals, and vitamins.  It is one of the richest sources of vitamin K, rich in vitamin C and is really high in vitamin A. It reduces cholesterol production in the liver and helps decrease the risk of coronary artery disease.  It also helps to maintain bone mineral density.

Jalapeno is a rich source of vitamin C, 1 pepper provides 18 % of the daily value for men and 23 % for women. They also have a good amount of vitamin A, which helps skin and eye health. Jalapenos contain phenols, flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss. The bioflavonoids are powerful antioxidants and help strengthen blood vessels. They also fight nasal congestion by stimulating secretions that help clear mucus from the nose. They contain more vitamin B6 aiding the immune system, E that protect the cells and K, which increases bone mass more than any other pepper.

Sesame Farro Salad with Delicata Squash and Sesame Miso Dressing

This Sesame Farro Salad is a warm and delightfully hearty salad.  It’s a versatile salad that can be served warm or cold and could be served as an entree due to the heartiness of the squash.  The nut/seed mix adds a nice contrasting texture next to the farro!  You can also add some extra chopped kale or scoop it up with some nice crusty bread!  One time, I added a spoonful of my chive Asiago pesto to my serving and it was divine!

Sesame Farro Salad I have noticed a lot of people commenting on my photos lately.  It got me thinking about how I originally started my blog as a way to document my life.  However, over a period of time, it turned into a recipe blog with a focus on photography, which is something  I would have never had dreamed of at the time.  I never had the desire to be a photographer as it seemed too left-brain for me.  Although, I quickly realized that I had to up my photography skills if I wanted to increase the hits on my blog as well as get my photos accepted on food sharing sites.

Sesame Farro Salad So, I got a decent digital camera and was on my way.  It was a long hard journey of trial and error with a lot of frustration but with the help of online training classes as well as input from other bloggers and friends, I started to improve.  My intention was always to improve the look of my blog and it was never to become a photographer but I had to improve my photography skills if I wanted to have enticing posts!  It all paid off!

I am not saying that I am a professional photographer by any means but I have improved dramatically and I have developed a severe attraction to it!  I now know that I actually want to be a “photographer”!  It’s the classic case of “never say never”!

Sesame Farro Salad You can spend as little as 15 minutes a day to develop a new skill.  The trick is to not focus on how long it will take to master it or how little you may know now.  It will happen if you have the desire to learn and are willing to spend the time.  I cringe when I look at my early photos but then I realize how far I have come and how far I still have to go, that is exciting to me!  What have you wanted to learn but are too scared or just haven’t made the time for?  You know it’s never too late to start!

Sesame Farro Salad Try a cold glass of Sake or Sauvignon Blanc with this salad.  If you like a sweeter wine a Riesling would be nice.

3u9a3519 Sesame Farro Salad

Recipe: 6 – 8 servings

  • 4 Cups Kale – – chopped into small pieces
  • 2 Carrots – matchsticks or shredded
  • 3/4 Cup Red Cabbage – minced
  • 1/2 Cup Packed Basil – torn or roughly chopped
  • 3 Cups Farro – cooked – recipe below
  • 1 Small Delicata Squash – roasted – recipe below
Garnish
  • Sesame seed/nut mix – recipe below
  • Chives – about 1/2 cup – thinly sliced
Dressing – you will have extra dressing
  • 1/2 Cup Toasted Sesame Oil
  • 1/4 Cup Grapeseed Oil or more sesame oil
  • 1/4 Cup White Miso
  • 1/3 Cup Brown Rice Vinegar
  • 2 Tablespoons Lemon Juice – fresh Squeezed
  • 1 Tablespoon + 1 Teaspoon Mirin
  • 1 Tablespoon Tamari
  • 1/4 Cup Shallots – minced
  • 1 Clove Garlic – minced
  • 1 Teaspoon Fresh Ginger – microplane
  • 1/2 Teaspoon Sea Salt – or to taste
Sesame seed/nut mix
  • 3/4 Cup Sliced Almonds
  • 3 Tablespoon White Sesame Seeds
  • 3 Tablespoon Black Sesame Seeds
  • 1 Tablespoon Tamari
  • 1 Tablespoon Sesame Oil
Farro
  • 1 1/2 Cups Dried Farro
  • 6 Cups Filtered Water
  • 1 Vegetable Bouillon Cube – unsalted
  • 1 Teaspoon Sea Salt
Delicata Squash
  • 2 Teaspoons Soy Sauce
  • 1 Small Delicata Squash
  • 1 Tablespoon Sesame Oil
Instructions:
Dressing
In a medium bowl, whisk the oil and miso together then add everything and mix well! Set aside.
Sesame seed/nut mix
Preheat to 350 Degrees
Mix everything together and spread out on a parchment-lined baking sheet.  Bake for 8 minutes. Remove from oven and let cool. While the topping is cooking, prepare the veggies. 
Veggies

Prep all the veggies, cover and set aside in a large bowl.

Squash
Preheat the oven to 400 degrees
In a large bowl, toss the squash with the sesame oil, garlic and salt. Spread the squash in a single layer on a parchment-lined baking sheet and put on the middle rack. Roast for 20 to 25 minutes or until golden.
Farro
In a medium saucepan, add the farro, water, bouillon and salt.  Bring to a boil, then reduce heat to a medium heat and cook, uncovered, until tender.  About 30 to 35 minutes, check at 25 minutes. It should be a little chewy but not hard or mushy.  Drain excess water and add to a large bowl.
Assemble

Mix the farro into the veggies and top with the squash.  Serve the dressing on the side along with some chives.

*Notes – If you want to serve this as a warm salad you will want to prepare the dressing, nuts and veggies before cooking the farro and squash.  This will ensure that the salad remains warm.  You can add the dressing to individual salads.

  Sesame Farro Salad Farro has four times as much fiber than brown rice. Fiber helps reduce the risk of heart problems, high cholesterol, and high blood pressure and Type 2 diabetes. Farro is really high in Iron and also rich in protein, magnesium, zinc, vitamins B and E.  It is an excellent source of complex carbohydrates that stimulate the immune system with its high antioxidant content.

Kale is low in calories, high in fiber and it is a loaded with antioxidants which help detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma.  Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol.  It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.)  More on kale