Curried Lentil Salad

I used a combination of regular wheat berries
and charcoal wheat berries

Happy New Year!  What better way to start off the year than a delicious, healthful lentil salad.
Lentils are said to hold significance at the start of the year -- consuming them brings you luck for the year!
The reason is in the shape of the lentil: they resemble little coins and are symbolic of a plentiful and rewarding year to come!
A large part of the flavor of this salad is a curry vinaigrette, make your own curry or purchase it, but with a main component being turmeric you also get the benefits of this anti-inflammation and immune boosting herb.
Lots of fiber and protein in the lentils and more whole grain in the form of wheat berries (or spelt) and this is a powerhouse side dish.
The curry vinaigrette I have sweetened with honey, I find most people like curry subdued with a bit of sweet, but I have made this for myself without adding honey and I up the amount of white balsamic vinegar.
Experiment with what works for you, taste the vinaigrette as you go and add what works for you.

I used what are referred to as "ancient sweets" in many grocery stores.  It is an elongated thin skinned pepper.  I like the sweetness this adds to the dish but you can omit or substitute red bell peppers. 

Baccala di Natale

Aah, the feast of the seven fishes.  Or 13 fishes, more or less.  It just depends on how crazy you want to get with the Christmas Eve menu.  But suffice it to say the Italian Christmas Eve feast is a delight for seafood lovers.  If you haven't had baccala before it is a salt cured cod fish.  In the United States there is generally just an opportunity to purchase baccala without defining a "grade." But I have seen different grades, you may find that talking to an importer of Italian or Greek foods can guide you to the type they sell and what would be best for this style preparation.  It does come with quite a few bones, just leave them in and remove as you eat the fish.

This dish marries the sweetness of raisins with the tang from the vinegar you will add (and from the marinated peppers).  The bread and potatoes that are on the bottom of the pan become golden and crispy at the edges but are still moist from olive oil and vinegar.  The fish is sandwiched within the layers to keep it moist.

Note: salt cured baccala needs to be soaked for several days in water.  Place the fish in a rectangular container large enough to hold the piece(s) of fish. Cover with a couple inches of water and place the lid on container.  Place in the refrigerator.  Change the water daily. 

This dish on it's own is satisfying.  It is an exercise in portion control on Christmas Eve or you will never make it to the baccala with all the courses that lead up to it!  Luckily it helps being the one to prepare the meal--you know what is yet to come!

The bread -- and potatoes-- at the bottom of the pan
will become golden, crispy at the edges and soft inside.

I remember the first time I had an Italian Christmas Eve dinner.  I didn't like seafood at the time-- and we had an anchovy pasta as part of the meal.  It was not an event I was looking forward to again.  Fast forward several years and suddenly my taste buds had changed and I liked fish.  As I experimented with varieties and adapted ideas to my liking I also started contemplating the Christmas Eve meal.

I've made very extensive Christmas Eve dinners and lighter ones, but all have an antipasto plate, pasta, baccala, eel (or swordfish) and salad.

 A typical menu might be:

Antipasto plate:
marinated seafood salad of calamari and octopus in a citrus marinade

Zuppa di Pesce:
A thin tomato based soup with seafood (mussels, clams, shrimp)

Pasta:
Pasta di Mare: Red sauce pasta with baccala and octopus (or variety of additional seafood)

Baccala:
Roasted with potatoes, pine nuts, raisins, peppers, garlic, swiss chard and bread

Eel:
Grilled with lemon, oil, garlic and parsley.  Served with salad

What I am posting here is the Baccala course.  I'm sure there are as many ways or preparing this as there are regions and sub regions in Italy.  This one is based on what may be served in the Molise region. 

Roasted Butternut Squash and Chestnut Wheat Salad

I garnished this with whole roasted chestnuts.
I had some from a farm, but you can buy them in a package at
Trader Joes and Whole Foods

Did I mention I bought a large case of butternut squash from an Amish farmer just as the last frost hit?
I do the same with other squash and onions, I find locally grown vegetables will hold for a long time in the fruit cellar--months from when purchased if kept cool.
Butternut squash is one of the sweetest varieties and I like how it pairs with balsamic vinegar-- the dressing for this salad is a rosemary vinaigrette.
This is such a versatile recipe that can be used with any vegetable you like or variety of grains.  Just keep in mind to use a vegetable that will roast until soft yet still hold its shape when tossed with the remaining ingredients.  I think a chewy grain is best, wheat berry, spelt, or farro.  But if you want it to be lighter then freekeh or quinoa would work too but watch how much dressing you use, add it in small amounts until it seems "right".

Dark Chocolate Dates with Citrus Walnuts

We were going to dinner at a friends house and I wanted to bring something simple, I knew dinner would be delicious and filling!  I also knew this person loved dates and chocolate.  I remember making these for Christmas last year and they were a big hit.  So 20 minutes later I had a plate of these ready to go...
Make a few more for yourself, these are unbelievably good!