Tis the season for getting cozy in the kitchen and holistic health coach and superstar cooking instructor, Pamela Salzman knows how to do it best. For our annual holiday cooking class with Jenni Kayne we watched Pamela whip up everything we want to eat this month, including latke oven bakes and guilt-free chocolate cake (get the recipe tomorrow!)
Pamela’s wild rice salad with Brussels sprouts, apples and pomegranate seeds makes a festive side dish or quick and easy lunch at home. Her hash brown and spinach casserole amps up coziness to level 10, and makes an easy substitute for prepping a million and a half latkes come Hanukkah.
What we love most about Pamela’s cooking is how her gorgeous dishes are accessible enough to actually recreate on our own. We’re pretty sure that each of the two recipes we’re sharing will spark new holiday traditions in a few reader homes. Pop back tomorrow for a clever dessert idea and peek through the photos above for decor inspo galore, including a gorgeous floral situation by Hollyflora…
Wild Rice + Shaved Brussels Sprout Salad
1 cup wild rice*
1 lb Brussels sprouts
1 bunch radishes, about 8, trimmed
seeds from 1 large pomegranate or a 6-oz package of seeds
¼ cup lightly packed fresh mint leaves, torn by hand (fresh dill is also a nice option)
1 tart apple julienned or 1 cup blanched edamame or 1 avocado
For the dressing:
1 medium or large shallot, minced
2 Tbsp pomegranate molasses
2 Tbsp freshly squeezed lemon juice, about 1 lemon
1 Tbsp water
¾ tsp sea salt
freshly round black pepper to taste
1/3 cup unrefined, cold-pressed extra-virgin olive oil
*You can also use farro, but the cooking time and directions are different.
Cook the wild rice according to the package directions. (Generally speaking, add rice to a pot with 2 1/3 cups of water, bring to a boil and simmer covered for 40 minutes.) Drain and transfer to a large serving bowl and allow to cool.**
Trim the base of the sprouts and slice thinly either by hand or with the slicing disc of a food processor. Do not use the shredding/grating disc. Add to cooled rice.
Thinly slice the radishes in the same manner. Add to the rice and sprouts along with pomegranate seeds, mint and apple (or edamame or avocado).
In a medium bowl or in a screw-top jar, combine dressing ingredients until emulsified. Pour over salad and toss to combine. Top with microgreens, if using.
**If you need this to cool down quickly, spread out over a large baking sheet.
½ lb turkey bacon*
2 Tbsp unrefined, cold-pressed extra-virgin olive oil + extra for greasing
1 large onion, diced
24 oz frozen hash-brown potatoes**
5 oz fresh baby spinach
½ tsp sea salt + extra for seasoning
freshly ground black pepper to taste
6 large eggs, lightly beaten
¼ cup milk, unsweetened plain almond milk or unsweetened plain hemp milk
pinch of cayenne
*You can also use bulk sausage meat and brown it in a skillet. For a vegetarian version, sub sliced shiitake mushrooms and sauté with onion.
**Or 2 large russet potatoes (about 1 ¼ – 1 ½ pounds), scrubbed clean and shredded.
Preheat oven to 375 degrees. Line a large baking sheet with unbleached parchment paper. Arrange turkey bacon on prepared pan in one layer. Bake until dry on top side, about 15 minutes and turn over. Bake until crisp on both sides, another 8-10 minutes. Chop and set aside.
In a large skillet (12-14”), warm 2 tablespoons of olive oil over medium heat. Add the onion and sauté until tender and translucent, about 5-6 minutes. Add the hash browns and sauté until cooked, about 10-15 minutes. Add the spinach, a pinch of salt and pepper, and sauté until wilted, about 3 minutes. Transfer to a large mixing bowl.
To the mixing bowl add the reserved chopped bacon, eggs, milk, ½ teaspoon salt, pepper to taste, and cayenne. Stir to combine well.
Grease a 10-inch baking dish or cast-iron skillet, or an 11 x 7-inch baking dish. Transfer mixture to the baking dish and bake at 375° for 50-60 minutes or until set and browned on top. Or cover and refrigerate overnight. Uncover before baking. You can also bake this in a 12-inch cast-iron skillet or a 13 x 9-inch baking dish for less time (and more crispy surface area).