Hello! Hope your holidays have been extra fab! I have had a great time so far. While I have not spent a lot of time in the kitchen during the past week, I have been enjoying my fair share of dining out and tasty food. All of these delish meals have given me new kitchen inspiration for the sweet moment the holidays simmer down in the new year!
My favorite meal this month was last Friday’s dinner at Hudson in DC. It involved kale, Brussels sprouts and salmon. After weeks of eating any and all indulgences, I became unbelievably excited when I saw kale on the menu. I always love kale, but last Friday nothing could stop me from tearing into this Mission Fig & Kale Salad [figs, toasted pine nuts, shaved Piedmont cheese, roasted Meyer lemon vinaigrette]:
This photo was taken a moment after I over-enthusiastically stirred up the well presented salad for my first bite. I definitely could not contain my excitement.
The salad was so amazing, I feel inspired to duplicate it at home. It was the perfect combination of raw kale crunch, nutty savoriness from the pine nuts, a bit of sharp bite from the cheese, and warm sweetness from the figs. The roasted meyer lemon vinaigrette brought it all together.
It was the ideal precursor to the Grilled Lemon Mustard Wild Salmon served with crispy Brussels sprouts + spiced parsnip purée:
Roasted Brussels sprouts are one of my favorite things. I love the depth of layers – the outer layers are crispy and caramelized and the inner layers are hot and crunchy, if done the right way. The salmon was the most tender I have had in a long time. It was served perfectly hot and unbelievably melt-in-your-mouth delish.
The salmon and sprouts were on a creamy, spicy parsnip puree pillow of tastiness. I’ve never cooked with a parsnip and don’t often see the veggie thrown around on restaurant menus. From this description, I am imagining parsnips as a hybrid of sweet potatoes and carrots. I didn’t absorb all of its flavors when dining, but it did make a fabulous puréed accompaniment. I also really want to make the parsnip chips shown here.
I tend to think of all the things I am thankful for at the end of each year. I feel this prepares me up for another year of happiness and goodness. One of the top things on my list is seasonal produce! And, thanks to Hudson’s fab seasonal dinner menu and Livestrong’s yummy recipe, I am going to enjoy loads of parsnippy fun.
I am truly excited about eating mounds of green food and making a lot of restaurant-inspired treats over the next few weeks!
xoxo ♥ channing
Are you all geared up for New Year’s Eve?