#weekendEgg: Pumpkin and Sage Scrambled Egg with Warm Kale Salad

pumpkin-egg

Is it nerdy to put a hashtag in the title? It’s functional anyway, it’s what I’m using to tweet out my crazy eggs…which is just the one so far, heh.

This egg combo from last weekend was amazing! Seriously, I was shocked how good it was. Something about the pumpkin and egg together did that magical kitchen alchemy thing where the product is greater than the sum of it’s parts. The chipotle and sour cream egg with picked onions was the best of 2011; it’s early but I declare this the best of 2012.

Pumpkin and Sage Scrambled Egg with Warm Kale Salad

For kale salad
olive oil
1 garlic clove, grated
handful of kale, torn off stems and roughly chopped
salt & pepper
walnut oil
fresh lemon juice

Heat just a teensy bit of olive oil, and saute garlic, stirring so that it doesn’t burn. After a minute, add kale, salt and pepper, and cook, stirring, until just wilted. Remove to a plate and drizzle with walnut oil and spritz with lemon juice.

For egg
olive oil
one egg
1/3 cup mashed pumpkin
1 tsp dried sage
1 tsp paprika
salt & pepper

Heat a little bit olive oil. Combine the rest of the ingredients and cook, stirring, until egg is cooked. Place on top of greens.

Sprinkle the whole thing with toasted pumpkin seeds or walnuts (I used pumpkin seeds).

Disclaimer: the measurements I bothered to put are a guess, do you think I’m using measuring spoons on a Saturday morning? No!

Persephone Salad

persephone-salad

Whenever my husband and his friends are putting dinner together, they always put me in charge of salad. I guess salad is a girly thing to make so I get it by default, but maybe it’s also because I can be artful in diving into the depths of the produce drawer and pantry and emerging with interesting salad ingredients and the means for a homemade vinaigrette.

As green salads are just as much about texture as they are about flavor, here is the formula: something fresh (possibly fruity!), something creamy, something crunchy. And this salad fits perfectly.

This particular salad concept is based on the Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette (from where else, Food52, pretty much my favorite food resource on the web). I made it a couple years ago for Thanksgiving, and I’ve made variations on it ever since – including for Thanksgiving this year, and now for Zoeya’s holiday potluck.

The ingredients are very autumnal, but the pomegranate seeds like little ruby jewels look gorgeously Christmassy as well. This is not so much a recipe as a concept with lots of options (and I’m not going to be fussy with amounts). The only absolutely essential ingredient are the pomegranate seeds, which is what makes this so lovely and appropriate for the dark months.

Persephone Salad

For the salad:
greens, such as arugula, mesclun, spinach
a green apple or pear
seeds from half a pomegranate
blue cheese or goat cheese
walnuts, almonds, pecans, or pumpkin seeds (I used pumpkin seeds in this latest rendition, it’s a great options if you’re serving to people with nut allergies)

For the vinaigrette:
pomegranate molasses (instructions below) – this is your best option, but if you don’t have it you can use honey or jam or jelly. Maybe like that yummy lingonberry stuff they have at IKEA.
sherry or balsamic vinegar
olive oil or walnut oil
salt & pepper
a thinly sliced shallot, pickled in the vinegar, is nice

To make pomegranate molasses, take a small bottle of pomegranate juice and heat it slowly in a saucepan, stirring, until it is thick enough to coat a spoon. Be careful not to burn.

To assemble everything, just toss the greens and the apple or pear with some of the vinaigrette (enough to lightly coat, not to drench). Sprinkle all the rest of the ingredients on top, along with another drizzle of vinaigrette.