Simple + simpler + and then one with a lot of chopping
Three recipes, lots of nourishment
A tough thing about recipe development is that even though I love my work and believe it matters, it feels like the MOST FLIPPANT topic when there are terrifying things going on in the world. If you have been impacted by the LA wildfires, I am so so sorry. If you (like me) are standing by and feeling helpless to assist, my friend Chloe Walsh is doing some great on-the-ground efforts and is continuously linking local GoFundMes in the LA area. If you enjoy any of the recipes in this newsletter, please consider donating.
It is still January, and honestly I have been LOVING the cold this year. I usually enter January with some anxious energy, but this year I eased into it. The main focus has been treating myself well, and surviving the frozen tundra that is Brooklyn.
I am 8000% more likely to fuel my body well if that fuel is easy. So this week’s recipes are 1) a very simple stew-like-thing, 2) a set-it-and-forget-it salmon confit, and 3) a carrot cabbage salad that I ate every day this week. The chopping is worth it!!
So with that, the weekly round-up!
Stewed Harissa Artichokes and Beans - do we not like the word “stewed”? Please advise. Because every time I pitch this recipe, it does not get the reception I think it deserves. The flavors in this one will hit you in the face (in a good way!), plus it’ll get your micronutrients in with you feeling great about it. And if tinned artichokes have no fans, I’m dead. They soak up flavor like nothing else, and their texture is phenomenal.
Citrus Salmon Confit - Get out your olive oil, ladies and everyone. It’s citrus time!! Citrus salads with olive oil and shallot are naturally delicious, but take that same combination for a salmon confit and it is up there in the best salmons I’ve ever had. I did a whole 7 minute tutorial here, so let’s use TikTok while it lasts.
Carrot and Cabbage Salad with Cumin Grains, Date Dressing, and Seared Tofu - I’ve made this recipe three times and each time I knew it didn’t look pretty enough to properly show how happy it makes me. It is a grain bowl at its core, but the mix of salty-savory-grains and spiced-sweet dressing insane. I consider it an “everything bowl” that is meant to fuel you. So I added pistachios! Tender herbs! Red onion! Everything comes together in a wonderful winter salad that sustains you while also making raw vegetables not feel like a chore.
But that is all I have for you this week, with a few exciting things already queued up for the next. In the meantime, stay warm, stay safe. Ily.
Xoxo,
January_Snacks
Love you and stewed artichokes!
Woohoo! I found you if TT goes away!