And, here are a few of my favorite links from this week.
1. I’m all about practical footwear that is still fun and stylish, like these sandals.
2. I’ve been watching Chef’s Table and am slightly embarrassed to admit that this episode about Dan Barber and his work actually made me cry…
3. This is my new favorite breakfast (with an egg on top).
4. Does getting a new dog mean we get to buy a new dog bed?
5. I’ve been obsessed with making shrubs lately. Some flavor ideas:
Blueberry Lavender
Apricot + Brown Sugar + Ginger
Plum + Cardamom + Cinnamon
QUINOA CAULIFLOWER AND KALE CAKES + LEMON YOGURT
Makes 12
INGREDIENTS
FOR THE CAKES
1 cup quinoa
2 cups chopped cauliflower florets
2 cups vegetable broth
2 kale leaves, stems removed, finely chopped
1 small shallot, minced
zest from 1/2 lemon
2 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
oil for frying
FOR THE YOGURT
1 cup plain yogurt
zest from 1/2 lemon
juice from 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
PROCEDURE
FOR THE CAKES
Combine the quinoa, cauliflower and broth in a medium pot and bring to a boil. Reduce heat to low, cover and cook for 15-20 minutes until the water has evaporated and the quinoa and cauliflower are soft. Smash with a wooden spoon until creamy. Transfer to a bowl with the remaining ingredients and mix until combined.
Heat 1/4 inch of oil in a large skillet over medium high heat.
Form the quinoa, cauliflower mixture into a patties 1/4 cup at a time and fry until golden brown on both sides.
TO MAKE THE YOGURT
Whisk together the yogurt, lemon zest, lemon juice, salt and pepper until smooth.
Serve the quinoa cakes with radish sprouts and a spoonful of the lemon yogurt.