Hi Friends! I’m back after a bit of a blogging break.
So first things first, Happy New Year!!!
How’s your 2018 turning out so far? Are you excited, scared, lukewarm? Did you set any new intentions or goals for yourself?
I always like the fresh start that a new year provides. And while I don’t make resolutions, per se, I do enjoy letting my thoughts center and solidify more deeply on what I hope to accomplish in the next cycle.
This year, I’ve got some big changes coming up on Floating Kitchen. The most immediate and noticeable change that will be happening is a complete website redesign. I’m working with Purr Design on a shiny new logo and custom website (both of which are much needed and long overdue at this point), and we expect to launch sometime mid-February. I’m excited to give the blog a facelift. And to be able to provide YOU with a more user-friendly experience!
The second major thing that’s happening is a move and a new business spin-off. I’m not ready to reveal too many specifics yet, but let’s just say that Floating Kitchen will eventually be an actual place that you can come and visit. I hate to keep you hanging with the lack of details, but I promise to share more about this new project as soon as I’m able too. In the meantime, be sure to keep up with my Instagram stories, because I’m going to be posting some sneak peaks here and there over the course of the next few months. Maybe you’ll catch a glimpse of what’s to come!
But enough about all this stuff. Let’s talk about this Roasted Beet and Radicchio Salad with Wild Rice and Tangerines.
Isn’t it a total looker? Yeah, I think so too. Packed with some of my favorite ingredients (I’m obsessed with golden beets these days!), all the colors of the rainbow and a variety of tastes and textures, it’s a salad that doesn’t feel like a salad. So whether you’re trying to stick to a dieting resolution, or you just like beautiful, delicious and nourishing food, this recipe is for you.
Wild rice is one of those grains that I tend to forget about. I typically reach for quinoa (or just omit the grains all together). But in the recent weeks, I’ve discovered a new love and appreciation for wild rice. It has a hearty “chew”. And it helps to make my salads feel more substantial, which is something I think is important during the cold weather months. No one wants a sad plate of limp greens in the middle of January. So stand with me and just say “NO!” to wimpy salads!
Radicchio is another ingredient that I don’t use very often, so I took a few cues from this genius recipe on Food52 and roasted half of it, while keeping the other half raw. It cuts down on some of the bitterness of the radicchio, but still allows for a few fresh, crunchy bites. Definitely a technique worth trying out!
If you’re looking for more way to use January produce, check out the links below to see what recipes some of my blogging friends have created this month. And join us in eating seasonally by sharing your #eatseasonal recipes on social media!
January Eat Seasonal Recipes
Flavor the Moments — Roasted Butternut Squash Fajitas with Pomegranate Guacamole
Letty’s Kitchen — Vegetarian Greek Egg Lemon Soup with Orzo
Joy Food Sunshine — Roasted Sweet Potato and Black Bean Vegetable Tacos
Healthy Seasonal Recipes — Roasted Garlic Cheddar Soup
Disclosure: This post is sponsored by Sequoia Grove. All opinions are my own. Thank you for supporting brands and companies that help to keep my kitchen running!
The current state of the internet is as follows:
(1) Cookie recipes
(2) Candy recipes
(3) Cake recipes
(4) Cat videos
And that’s about it, as far as I can tell.
Not that I’m really complaining. I mean, who doesn’t love noshing on a plate of Christmas cookies all while being entertained by funny animal videos?
And I’m even guilty of contributing to this never-ending stream of sweets myself. But can you blame me? It is the season for Holiday baking, after all. How could I not braid bread and drizzle chocolate until my heart’s content?
But then I thought, for just a brief moment in time, it would be nice to take a little walk on the savory side of things. So today, I’m bringing you these Scallops and Mushrooms in White Wine Sauce over Crème Fraîche Polenta. If you’ve been searching for a special (but still EASY) Christmas dinner (or fast forward to Valentine’s Day!), then this recipe is totally for you!
I find a lot of people are intimidated by the thought of cooking scallops, but honestly, they couldn’t be any easier to prepare. The take only a couple of minutes to cook (be sure to dry them well to guarantee you get the perfect sear!). And even with minimal accoutrements (salt, pepper and oil), they are still a delicious addition to any meal. But since I’ve got my sights set on Holiday meal planning, I went a little bit fancier and dressed these babies up with sautéed mushrooms, shallots, fresh thyme and a luscious white wine sauce. And then I served them over some incredibly rich, soft polenta that’s made totally over-the-top yummy with crème fraîche. Seriously to die for.
Today, I’ve partnered with Sequoia Grove to create and bring you the recipe for these Scallops and Mushrooms in White Wine Sauce over Crème Fraîche Polenta. Founded in 1979, Sequoia Grove is family-owned winery located in the heart of Rutherford, Napa Valley. A “hidden gem among the giants”, Sequoia Grove is known for their world-class Cabernet Sauvignon and many other fine, well-balanced Napa Valley wines that showcase pure varietal character. Their elegant wines are great for sipping. And also for cooking.
Yes, that’s right. Cooking. Because the days of cooking with bad wine(s) are over and done with. Just don’t do it. It’s not worth it. I ALWAYS recommend cooking with a wine that you absolutely love to drink, because you’ll end up with a superior eating experience when you do. And since I do love to enjoy a glass (or two!) of Sequoia Grove Chardonnay in the evenings, I knew it would be the perfect white wine to use to make the sauce for these scallops and mushrooms.
And of course, it’s the perfect wine to serve along-side dinner once it’s all plated and ready to be devoured. So have your glasses at the ready!
You can shop for Sequoia Grove wines online, or check out their store locator to find a retailer near you!