Heidi Swanson – Page 12

Salad Booster

Nutrient-dense and delicious, use this salad booster as a healthful seasoning for greens, vegetables, and so much more!

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I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. I got the idea years back when I saw the words salad booster on a jar in the spice section of one of the natural foods stores I frequent. The seasoning was a blend of a few types of seaweed, sprouted seeds, and the like. Nutrient-dense and delicious, you’d use it as a healthful seasoning for salad, vegetables, stir-fries – whatever you like. The idea stuck with me and I started making my own, usually using a toasted nori and kale base. From there, adding nuts and/or seeds, and whatever spices I was craving at the time.
kale, seaweed, sunflowers and spices - ingredients to make salad booster

Go Big!

The key here is to embrace this seasoning enthusiastically. You don’t want to skimp. A pinch isn’t really the spirit. Instead, really go for it. Use a couple teaspoons on a rice bowl, same goes for a good-sized salad or stir-fry. Shower your favorite soups with it!

kale, seaweed, sunflowers and spices - ingredients to make salad booster

Make some, gift some! Keep in mind this is a nice little treat to hand off to friend. You can find little glass containers online, and make cute labels for them. And feel free to tweak the ratios of ingredients as you go. I’ll include my base recipe down below, but really, think of it as a jumping off point.
kale, seaweed, sunflowers and spices - ingredients to make salad booster

More Spice Blends

If you like these sorts of seasonings and spice blends, heads up. I mined my notebooks from the past few years to create a collection of favorite spice blends, seasonings, sprinkles and the like. The blends are bold, flavor-packed, and meant to be delicious and fun. They’re the ones I use regularly, the ones in my notebooks with lots of stars and hearts next to them. The collection (Spice / Herb / Flower / Zest) is specifically for the members of my site. *Note: if you’re already a member (thank you!) the PDF will be in the downloads section of your account. For example, take a look at this…

Ingredients to make Toasted Coconut Pepper spice blend including coconut and black pepper, sesame seeds, and red chile flakes

This is another example of a recipe in Spice / Herb / Flower / Zest, one of my favorites – Toasted Coconut Pepper. With black peppercorns, sesame seeds, toasted coconut flakes, lime, dried garlic or onions, and grated cheese to finish, this seasoning blend is good on everything. You can’t go wrong keeping a little container front and center in your kitchen. Work this combo generously into butter for a fantastic compound butter perfect on roasted sweet potatoes. Or, sprinkle it across your favorite grain bowls.

In the meantime, give the salad booster a try, the recipe is posted down below. Enjoy!

More Homemade Spice Blends

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Frittata Sandwich

A robust frittata sandwich made with a spicy garlic spread, roasted cherry tomatoes, and avocado on slabs of homemade bread.

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Every few months I find myself in San Diego. Usually North County, not far from where I went to college. I love that stretch of coast (Salk Institute! Encinitas!) and we pop down as often as we can. A trip to this area isn’t complete without braving La Jolla traffic to visit Wayfarer Bread. It’s the neighborhood bakery of dreams located in Bird Rock. They often have a frittata sandwich on the menu and if we’re there for lunch, it’s what I order. The version I had last April involved asparagus, avocado and spring onion aioli with slabs of sheet pan frittata and slices of Hatch chile cheddar cheese loaded between slices of their beautiful sourdough. I made a mess of it all, but loved every bite.

a frittata sandwich on parchment paper

Back at home, I’ve since tried to step up my frittata sandwich game. Sheet pan frittatas are wildly versatile and convenient, but until I experienced the Wayfarer sandwich, I primarily enjoyed sheet pan frittata slices as a rice bowl component, or as an accompanying some sort of potato situation for brunch, or as a make-ahead component for breakfast burritos. But lately, if I make one, and if I have some good bread, I channel some Wayfarer sandwich vibes, raid the refrigerator, and go for it. Here’s a recent favorite version, made with a lot of components you’ll probably recognize from previous recipes posted here!
a frittata sandwich on parchment paper

Frittata Sandwich: The Components

Good bread: Good sandwiches are built on great bread. I make some recommendations down in the recipe, but bonus points for homemade. A sandwich baked on homemade bread tastes extra special. I toast for this sandwich.
A good slather: For this sandwich I use a wildly garlicky aioli-ish spread situation spiked with serrano chile pepper. You’ll have leftover, and it can be used to make just about everything savory taste better.

ingredients for frittata sandwiches on kitchen counter including eggs, tomatoes, aioli, lettuces

Seasonal vegetables: I layered lettuces and roasted cherry tomatoes here. Plus some ripe avocado. The sheet pan frittata was additionally loaded with lots of chopped kale and green onions. Go with the season, or whatever your family likes!
Sheet pan frittata: If you bake a tray on a Sunday, you have enough to make a few sandwiches throughout the week.

side view of sheet pan frittata sandwich help together with toothpick

The frittata sandwich pictured is made on homemade bread – it’s not quite focaccia, it’s not quite nan-e barbari, it’s something in the neighborhood of both though.

a hand holding a frittata sandwich

Variations

There are infinite ways to experiment with this sandwich. Start by playing around with the bread. You can see the bread I like to use here, but you can never go wrong using great sourdough. Beyond that, switching up the added ingredients in the sheet pan frittata is always an option. I like to use this component as a way to work in greens and/or herbs, but you might load it up with caramelized onions, or roasted seasonal vegetables. Spreads and slathers are also swap-able. Strong flavors are welcome here, so don’t be shy about working in different chiles, garlic, spices, and pastes.
sandwich with a big bite taken out of it

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Green Curry Porridge

A green curry porridge to keep you cozy as the weather changes season. This is a great way to use up winter squash and any herbs you have on hand. Rice and coconut milk form the base, and you get a kiss of spicy from serrano chile.

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This is a boisterous green curry porridge made with pan-toasted brown rice, spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It’s the kind of bowl that keeps you warm, full, and happy from the inside out.

a bowl of rice-based green curry porridge made with delicata squash and herbs

Green Curry Porridge: Variations

A good number of you have made this over the years. Here are a few stand-out riffs on the recipe from the comments. Over here, sometimes we like to serve it with a poached egg on top. Other times we work in some chickpeas and a bit of pan-fried tofu to top things off.

Mix it up! Drops of Jupiter swapped out the rice…”My boyfriend made this last night substituting rice with a high fibre grain mix (wheat, buckwheat, rice, chinese barley, wild rice) and it was stupendous! we didn’t even saute the rice. We used organic veg broth and in place of sorrel, baby spinach and arugula that was lying in the fridge. Eating this for lunch now too as it makes for great leftovers.”
Other squash: Claire notes, “ I used acorn squash, stirred in some tofu, and garnished with chopped peanuts”

a hand drizzling olive oil over a bowl of green curry porridge
The key with this recipe is to get the seasoning right. If you under salt, it’ll be bland. So, pay close attention. You also want it to have nice acidity from a generous squeeze of lime, a kick of spiciness from the chile pepper, and a jolt of green from the sorrel or spinach, cilantro, and green onions. The creamy coconut milk brings it all together. You can dial any of the variables to your liking and, of course, experiment with other toppings.

More delicata squash recipes

More Rice Recipes

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Peanut Butter Granola

Using a short ingredient list of pantry basics, this peanut butter granola is incredibly good. It features a peanut butter and maple syrup coating that bakes beautifully into crunchy oat clusters.

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This peanut butter granola is my granola of choice as the seasons change. If mornings are cold enough to need a sweater, the homemade granola I’m baking is getting an extra layer as well. In this case that extra layer is a warm mixture of peanut butter and maple syrup accented with lemon zest. Combine this with a bowl of old-fashioned oats, and the granola it forms while baking develops a peanut-centric, powdery soft coating. Cashmere and crunchy clusters. So good.
peanut butter granola topping yogurt in a ceramic bowl

If you’ve never baked homemade granola before, this would be the recipe to try. The ingredient list is short, and consists of items you might already have in your pantry – oats, peanut butter, maple syrup, lemon, vanilla extract. It’s not a lot of effort, you can bake a double batch, and you’ll likely be way ahead on cost compared to store-bought granolas which can be super pricey. peanut butter granola in a large mason jar

How To Make Peanut Butter Granola

Making peanut butter granola couldn’t be simpler! You gently heat a mixture of peanut butter and maple syrup along with a couple other ingredients into a beautiful molten mixture that will have you licking the pan. Pour this mixture over your oats and peanuts and bake into golden-edged clusters. a mixing bowl filled with granola ingredients and a large spoon

A Couple Tips

There are a couple things I pay close attention to when making this granola. I’m calling them out here, before you get down into the recipe, for emphasis.

Mixing matters: First, you want to mix the oats and peanut butter coating *really* well. Stir, stir, and then stir some more. This way you get a uniform granola that will bake more evenly.
No blond granola: For this granola (and most granolas, really) to be truly great you need it toasted. I’d rather over-bake this granola versus underbake. Go for golden edges, and stir the granola at least once to give some of the center a chance to toast out near the edges.

granola spread across a baking sheet prior to baking
Well mixed granola before baking (above). And nicely toasted granola after baking (below).
clumps of peanut butter granola on a rimmed baking sheet

Variations & Ideas

I’ve included the recipe down below, it’s a great base recipe for peanut butter granola, but keep in mind you can use it to explore all sorts of other ideas and variations! For example:

Experiment with other nut butters: Of the nut butters, I prefer the strong flavor of peanut butter, but almond butter is another option especially if you or someone close to you has a peanut allergy. I want to do a pistachio butter version, but would have to name it Millionaires’ granola. The last small jar I bought was $25 – worth every penny, but so far it has been reserved for enjoying by the spoonful straight from the jar.
Add boosters: You can add nutritional boosters here and/or spices. Adding a couple tablespoons of chia or hemp seeds to the oat mixture is one option. Adding a tablespoon of curry powder to granola is another favorite flavor boost.
Gluten Free Peanut Butter Granola: use gluten-free oats and follow the recipe as written.
Use granola in baking: Mix a couple cups of clumps of peanut butter granola into your next batch of chocolate chip cookies, or shortbread.

peanut butter granola topping yogurt in a ceramic bowl

Peanut butter granola served over Greek yogurt with a drizzle of maple syrup and some crushed freeze-dried raspberries.

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Raw Tuscan Kale Salad

A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark’s cookbook, In the Kitchen with A Good Appetite.

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Sometimes a good kale salad is in order. And this is one of those times. I’m home. My suitcase is unpacked. My laundry is done. Fresh flowers are finding their way back into Mason jars, and the avalanche of mail is, quite honestly, being ignored. Travel time from our apartment in Testaccio to our front door in San Francisco: twenty hours. Twenty. Hours. It hurts to even type that. After travel like this I end up craving extra-wholesome food for days after arriving home. This time, my first day back, I turned out a super satisfying lunch inspired by two recipes, including the Raw Tuscan Kale Salad, in Melissa Clark’s cookbook – In the Kitchen with A Good Appetite.
kale salad topped with breadcrumbs in a large bowl

This Salad: Simple But So Much More

Let’s talk it through. The core of this salad is lots of kale tossed in a vibrant, lemony-pecorino dressing. The recipe calls for just a handful of ingredients, but they all deliver – crunchy, toasted breadcrumbs, red pepper flakes, good olive oil. Simple, but special. If you don’t believe me, read the comments. People absolutely love this.
kale salad topped with breadcrumbs in a large bowl

So, it is a salad I threw together for a casual lunch, but can also imagine making for friends or family. I can imagine endless ways you might work it into a one-dish meal. Make a bit of extra dressing, add some farro to the mix, and top with a poached egg, for example. Or, incorporate some roasted winter squash alongside the kale. Or, do a more finely chopped version before folding every thing into a bowl of seasoned quinoa. I ate the salad alongside Melissa’s Mustard and Pickle-spiked Tofu Salad served on toasted poppy seed wheat bread. At that moment, few things would have tasted better.

Kale Salad Tips

If you’re worried the kale will be too tough to enjoy raw, go ahead and slice it into narrower strips.The recipe calls for 3/4-inch, but you can go with half that, or even try a shaved version – more like slaw.
The recipe has you toss the kale with the dressing, then allow it to sit for five minutes. You can leave it longer, or toss it longer if you want to tenderize the kale leaves more.

kale salad topped with breadcrumbs in a large bowl

Variations

I’m pulling a couple variations from the comments because a number of readers are extremely enthusiastic about the cooked versions they’re enjoying.

Lindsey mentioned, “I sautéed onion slices first, added the kale and wilted it and made it a warm salad (same dressing). It was a HUGE hit and a nice cold weather variation.“
Honeybear seconds the idea of trying a cooked version, “I had some leftover so I placed it on a jelly roll pan and cooked it at 300 degrees for 10-15 min, until it was crispy. YUM!!”

wood dinner table set with salad bowl and smaller plates with sandwiches

More Kale Salads

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Sheet Pan Frittata

You don’t need much to make a good sheet pan frittata. This one starts with a dusting of lemon zest across a sheet pan, and uses a simple egg, cream, salt and pepper base.

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When you grate a lot of lemon zest onto a pan before baking a sheet pan frittata, it makes it extra special. I like to add a good amount to the eggs as well. The zest perfumes everything as the frittata cooks and wraps the whole thing in a lemony haze. Not that you need much to make a sheet pan frittata good. I mean, they’re a legitimate kitchen hero. One of those mealtime workhorses able to step up into a range of roles.

sheetpan frittata in a parchment lined baking sheet

For example. let’s say you bake one on a Sunday. You can enjoy a slice in your breakfast burrito on Monday. Pack a slab in your lunchbox on Tuesday, and then make an epic sheet pan frittata sandwich with it on Wednesday. If you’ve never baked a sheet pan frittata, let’s talk it though. There are a few things to get right.

How To Make a Sheet Pan Frittata

If you have a rimmed baking sheet, preferably the quarter pan size (13 x 9 x 1 inches), some parchment paper and a carton of eggs, you’re in business. To make a sheet pan frittata, line the pan with parchment paper, whisk a bunch of eggs together with a bit of cream, and add in whatever seasonal ingredients you like. If you love cheese and eggs, add some crumbled feta or goat cheese as well. Or grate some gruyere on top once the egg mixture is in the pan.
eggs, cream, and other ingredients in a white bowl
Just combine any well-chopped ingredients (above). Whisk until uniform (below).

Then transfer to your prepared sheet pan. Like the one pictured below.
sheetpan frittata mixture in a rimmed and parchment lined baking sheet ready to go in oven
Sheet pan frittatas are all about knowing the basic technique and then adding whatever other ingredients you’re excited about. Bake until set and enjoy. But let’s talk through how to make them great.
sheetpan frittata in a parchment lined baking sheet

A Few Important Tips

Line the pan: Lining your rimmed baking sheet with parchment paper allows easy removal of your sheet pan frittata once it is cooked. It’s important to get the parchment paper to seal with the pan though, so the egg doesn’t run under. The way you do this is to evenly (and thoroughly) rub the baking sheet with a bit of oil, and then press the paper into the pan. Use your hands to smooth out any bubbles across the pan and up the sides.
Pre-cook add-in ingredients: Similar to quiche, water is the enemy here. You want to avoid adding watery ingredients to your frittata. Go for pre-cooked or pre-roasted ingredients instead. So, for example, instead of adding sliced cherry tomatoes to your frittata, add roasted tomatoes. The flavor is more concentrated, and most of the water has been cooked out ahead of time.
Make ahead: If you are making a sheet pan frittata as part of your meal prep, allow the frittata to cool after baking. Slice and stack in an airtight container, refrigerated, for up to 4-5 days. To reheat, warm gently in a skillet. Or, serve at room temperature as a component in a sandwich or salad bowl.

ingredients for sheetpan frittata on plate including chopped green onions, kale, and chives

The Best Add-Ins

Above you can see the add-ins and toppings I used for this frittata, but there are endless options to consider. Here are a few favorites.

Herbs: Load up on the chopped herbs. It’s hard to go wrong. Chives, cilantro, dill, parsley, basil – really go for it.
Lemon zest: This one is incorporated into the recipe below. You can also experiment with orange zest and even different types of lime.
Potatoes: Hard to go wrong with potatoes here. You can roast sliced potatoes in a bit of olive oil, let them cool, and add to the frittata before baking. Room temperature hash browns torn and scattered across the frittata mixture is also good move.

a square piece of sheetpan frittata on a plate with a fork

A Few Seasonal Variations

A frittata like this is the perfect vehicle for whatever is in season, or whatever you have around the kitchen.

Late summer: roasted cherry tomatoes, roasted corn, caramelized onions, serrano chile
Fall: black olives, roasted winter squash, crumbled feta, dill
Spring: crumbled Boursin cheese, sautéed artichoke hearts, lemon zest, roasted asparagus, roasted new potato slices

Let me know your favorite combinations in the comments, I’m always looking for inspiration!

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