Regardless of your political stance and affiliation.
I think we can agree.
That our lives are filled with substantial uncertainty right now.
And it would be unlike me not to mention.
That I’m deeply struggling to unpack the layers of the election results.
The past six days I’ve sat with my anger.
Wallowed in self-pity.
Used the f word continuously.
Drank bourbon in the afternoon.
Cried so many tears.
Exhausted all the feelings.
Today I’m going to try to move on from all of this emotion. And that doesn’t make me any less angry or afraid or unsure. But I’ve given myself the proper time to feel, and now I’m ready to move on and fight with all I got to protect each other, and our Mother Earth.
And with love.
So now – let’s talk about this salad and this pumpkin seed dukkah. Last week I cooked for thirty-three beautiful humans at my fall pop-up, The Great Big Harvest. It was an awesome feast thanks to my amazing farmers at Bohlen Family Farms and the brewers at Urban Chestnut Brewing Company.
Thank you to my front of the house and back of the house support staff. And to Christina who helped me take beautiful images throughout the night when I couldn’t. I mega-heart you friend.
The menu (shared below) was an over-the-top autumnal celebration. The Fall Greens course was my personal favorite of the night. A mixed greens salad topped with a bright vinaigrette and heavy sprinkling of crunch, salty, slightly smoky pumpkin seed dukkah.
It is a light and hearty, layered with flavor and the perfect salad that I want to share with you. This salty pumpkin seed dukkah is also a perfect topping for soup, like this caramelized onion pumpkin soup. And roasted vegetables, like this roasted acorn squash.
THE GREAT BIG HARVEST – November 6, 2016
The Golden Hour.
turmeric tea, sweet potato syrup, pinckney bend corn whiskey
Soup + Toast.
root vegetables, garlicky yogurt, seed loaf, sage butter
petite greens, edamame, flory’s truckle, pumpkin seed dukkah, lemon thyme dressing
The Main Thing.
pumpkin, mofu tofu, poached garlic, turmeric broth
The Last Hour.
sweet fennel + black pepper syrup, beet, big o liqueur, pickney bend gin
Final, and sweet!
braggadocio rice, black tea soaked raisins, nutmeg
Pumpkin Seed Dukkah
- 1/2 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1 teaspoon fennel seeds
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- In a sauté pan over medium-high heat, toast the pumpkin, sunflower and fennel seeds for a few minutes or until lightly browned. Gently toss the pan occasionally to prevent the seeds from burning.
- Combine the toasted seeds with the smoked paprika, garlic powder, salt and pepper in a food processor. Pulse until coarsely chopped, and you have a combination of large and small seeds.
Mixed Greens Salad with Salty Pumpkin Seed Dukkah
- 6 cups salad greens
- 1 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- 1/4 cup Salty Pumpkin Seed Dukkah
- sea salt to taste
- black pepper to taste
- In a large bowl toss the salad greens with the olive oil, vinegar and pumpkin seed dukkah.
- Taste, season with more salt and pepper if desired and serve.