Grapefruit, Pomegranate & Ginger Smoothie

The day you read this, it will be the fourth day of 2018, and I will be headed to Monterey, California, but as I write it's only a few days after Christmas.

My office closes for the holiday, and I have the entire week to do whatever I want. A week ago I had tried to corral friends into organizing a trip to Red Rock Canyon (we went last year, and it was so so beautiful), but I had been late to the punch and it seemed everyone already had other things going on. Still, I didn't give up on my wanderlust: even early on Christmas eve, and I pieced together a half-baked plan to go to Santa Fe. Drive time, a place to stay, and a list of possible climbing spots. And of course, swooning over images of turquoise doors, cliff dwellings, and desert sun. 

I could almost feel the heat, even there sitting at my computer. But instead of warming in the sun, hot air was blasting from the vents as our thermostat worked to combat the dropping temperatures outside. Wanderlust had me riveted, and begged me to go. Visions of a simpler time, when I was ten or so, floated through my mind: I had dreamed of being a National Geographic photographer, but at some point convinced myself that it wouldn't work. I liked traveling, sure, but I like being home too. I knew I would tire of being on the move. Plus, adults had bills to pay, and art wasn't stable...even my overly mature ten-year old self knew this. But right then, looking at images of Santa Fe, regret poured over me. I wanted--no, needed- to go. 

My bubble deflated as the coffee set in and I came down from the clouds: a six-and-a-half hour drive on icy roads and in a foot of snow? "Fun" isn't the right word for a road trip like that. And I had been craving snow, fiercely. So instead we bundled up (long under wear, wool socks, snow pants, down coats, snow boots, gloves, and hats) and made our way through the white winter wonderland just outside our door, to hike through the foothills. 

The cold preserved individual snowflakes, creating the fluffiest snow possible: not a spot of slush or sludge. Overcome with a childlike happiness, wanderlust momentarily forgotten, I wanted to plunge straight into the snow and make snow angels. Frozen pine needles glowing in the winter light; sparkling hills; the smell of winter in the air. Such beautiful things, right here under my nose. Besides, in just one short week I'd be in the California sunshine. 

This smoothie takes the freshest, brightest flavors of winter and throws them all into a jar. The result is a gradient of pinks and magentas--a bold spot of color on a winter morning. When you're stuck looking at images of exotic places, or find yourself wishing for some adventure, try this smoothie. It's a rejuvenating splash of bright and bold that reminds you that there's no where better to be than in the now. 

Grapefruit, Pomegranate & Ginger Smoothie

Published January 4, 2018 by Caitlin Sherwood

Serves: 2   |    Total Time: 10 minutes

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Ingredients:

• 1 banana, frozen
• 1 grapefruit, peeled, plus two grapefruit wedges of garnish (optional)
• 1 teaspoon fresh ginger, grated on microplane
• 1/2 cup milk
• 1/2 cup 100% pomegranate juice

Directions:

1. Combine first four ingredients in a blender and puree until smooth. Divide evenly among serving glasses.
2. Slowly pour half of the pomegranate juice into each glass. It will sink to the bottom, creating a gradient effect.
3. Garnish with grapefruit wedges and serve immediately.

Roasted Eggplant Salad

Cooking this salad makes me feel like Ottlenghi, and you will too if you're in the right mindset. 

While eggplant is a summer crop, I like it best when it’s been roasted in the oven for sometime, making it something I prefer to cook when it's a bit cooler. Biting into a forkful of cold romaine lettuce on a snowy day? No thanks! We can do better, and in this case, better is roasted. This roasted eggplant salad is exactly the kind of thing I want to make for lunch when there’s a chill in the air.

Topped with parsley, pomegranate, and a creamy tahini sauce, it’s also vibrant with wintery colors: red, green, and soft white. It goes great with the side of roasted chicken, quinoa, or hummus… buuuut we eat this as a whole meal, split between two people. 

Roasted Eggplant Salad

Published December 7, 2017 by Caitlin Sherwood

Serves: 2 as a main course, 4 as a side   |    Total Time: 45-50 minutes

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Ingredients:

• 2 medium eggplants (Italian variety) 
• 2 large shallots 
• 3-4 tablespoons olive oil (or cooking oil of choice)
• Sprinkle of salt
• Sprinkle of garlic powder
• 1/2 cup chopped Italian parsley 
• 1/4 cup pomegranate perils 
• 1/3 cup toasted pinenuts 

For the Tahini Sauce:
• Juice of 1 lemon
• 3 tablespoons tahini
• 2 tablespoons water
• 1/4 teaspoon ground cumin 
• 1/8 teaspoon garlic powder 
• 1/16 teaspoon smoked paprika
• Salt to taste

Directions:

1. Preheat oven to 450°F. Slice eggplants into 1/2 inch thick rounds, and arrange in an even layer on a baking sheet (or two). Slice shallots into wedges, and add to baking sheet. Brush everything with olive oil, and then sprinkle with salt and garlic powder. Place in oven and bake for 30-35 minutes, until eggplant is golden and cooked through. TIP: You can add the pinenuts in the last 3-5 minutes to get them nice and toasted if they are not already. Watch them closely to avoid burning.
2. While the eggplant is cooking, make the tahini sauce: combine all ingredients in a bowl and stir until smooth, seasoning with salt to taste.
3. Assembly: use a spatula to transfer cooked eggplant and shallots to a serving platter. Sprinkle with parsley, pomegranate, and pinenuts. Then, drizzle with tahini sauce. Serve warm.

Roasted Pumpkin with Merkén Chile & Honey

Two weeks ago I got a terrible head cold that at first made my throat feel like a solid piece of rock and then morphed into congestion and then just left me aching. When I finally got a solid night of sleep (like a really solid night of sleep--12 hours, or more), I felt like I could think again. Smelling, tasting, and swallowing were still a day away. 

The worst part of a head cold to me is that your body feels totally fine--like you could run a mile- but the minute you try to do anything, you realize it was a terrible, terrible idea. By Friday I felt well enough to hit the climbing gym again, and doing so plastered a fixed smile across my face. I could taste again too, so when I got home I cooked the pumpkin I hadn't found energy to cook earlier in the week. Golden pumpkin with savory Merkén Chile: it was the first thing I smelled all week. 

That pumpkin filled my house with the scent of it's caramelizing edges and steaming Merkén chile. They were beautiful, but that smell was what really swept me off my feet. A drizzle of honey was all that was missing. (Doesn't honey make everything better?)

If you can't find Merkén chile don't sweat it: you can use any kind of smoked red chile flake in this recipe. 

Roasted Pumpkin with Merkén Chile & Honey

Published October 19, 2017 by Caitlin

Serves: 4   |    Total Time: 50 minutes

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Ingredients:

• 1 small pumpkin
• 2 tablespoons avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon salt 
• 2 teaspoons merkén chile, or other smoked red chile flake
• 1-2 tablespoons honey 
• Garnish: 2 tablespoons minced cilantro

Directions:

1. Preheat oven to 425°F. Slice pumpkin half, remove stem, and seeds. Slice into wedges, about 1-inch thick.
2. Fit a baking sheet with parchment paper. Place pumpkins on pan, and brush with avocado oil. Sprinkle with garlic powder, salt, and merkén. Place in oven, and bake for 30-40 minutes, until pumpkin is tender all the way through, and starting to brown on the edges.
3. Remove from oven, and drizzle lightly with honey. Garnish with minced cilantro.