Now that the cold weather is here, starting your day with a hearty breakfast is essential. And my favorite – is with good old fashion oatmeal! Not only is it d’lish- it contains soluble fiber that helps you feel fuller, longer.

Oatmeal comes in several varieties- so let me break it down for you. Steel-cut oats are the whole-oat-grain and bran, chopped up with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before being dried. The less processed the oats are, the more fiber they contain, which means more healthy goodness!

My favorite new breakfast is Golden Honey Oat Cup – made with gluten free rolled oats, fresh ginger, turmeric, honey, cardamom and unsweetened coconut milk. Make a big batch and portion into half-pint canning jars.

Let it do its magic overnight in the refrigerator. Then grab-and-go and top with toasted sunflower or pumpkin seeds -and some dried cherries or cranberries. You can give it a little heat in the microwave if you like it warm.

And don’t forget about baking with oatmeal! The nutty flavor is the perfect canvas for pairing alongside fruit- like in my Orange Upside Down Oat Cake. This dessert can be served as a sweet finish to a meal- or even as a rich breakfast cake topped with a dollop of Greek yogurt. Yum! -Kathy

Orange Upside-Down Oat Cake
Read all the way through recipe before starting. It is important to use a nonstick pan and to turn the cake out of the pan 5 minutes after removing from the oven.

Makes 1 (9-inch) round cake, serving 8 to 10

Oats
2/3 cup rolled oats (not instant)
1/2 cup golden raisins
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. Sunkist Orange zest
3/4 cup boiling water

Orange Layer
3 Tbsp. butter
3 Tbsp. brown sugar
1 large Sunkist Navel Orange, peel on, ends cut off and sliced into 8 to 10 thin slices

Batter
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 large egg
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Mix oats, raisins, cinnamon, nutmeg and orange zest in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the pan and orange layer: put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes. Sprinkle with the 3 tablespoons of brown sugar, and then lay out the orange slices in a pretty pattern.

To make the batter: In a mixer (or large bowl), combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well. In a small bowl, mix together the flour, soda and salt, and then add this mixture to the sugar mixture. Add plumped oat mixture and pecans, and mix until well combined.

Without disturbing the orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden and tests done.

Let sit for 5 minutes after removing from oven. Loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Let cool before serving.

Chef Notes:
-Try adding 1/2 teaspoon ground cardamom to the oat mixture for a different spice-flavor profile.
-Great to serve for brunch; this cake is very moist, so you can make it a couple of days ahead.

Photo and Recipe by Kathy Casey Food Studios®

Hooray! Pomegranate season is finally here! I always know winter has arrived when I start seeing those lovely garnet fruits piled high in the produce section. I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. It occupied my little hands for hours. (Take note moms & dads!) It’s a great way to keep the kids busy, but watch out for their ruby red stained hands!

Pomegranates are super healthy too!

Pomegranate’s seeds are the perfect combination of tart and sweet. I love them muddled in cocktails, sprinkled on salads, or even topped on ice cream. The juicy crunch adds an exciting pop of texture! At your next family get together, try my Tender Greens with Tangerine Vinaigrette and Pomegranate Seeds- a delightful twist on a simple salad that will please the whole crowd.

And I have a great tip for de-seeding! Cut the pomegranate in half and hold one side firmly over a big bowl, with the seeds facing down. Using a wooden spoon, start whacking away! As you hit the back of the pomegranate, the seeds come tumbling out. Talk about a good stress reliever!

So pick up some pomegranates and make your winter season DLISH!
-Kathy

Tender Greens with Tangerine Vinaigrette & Pomegranate Seeds
Makes 4-6 servings

1 1/2 tsp very finely minced tangerine zest *
3 Tbsps fresh tangerine juice
3 Tbsps fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp salt
1 1/2 tsp sugar
Pinch cayenne pepper
2 Tbsps very light olive oil

————————————-

4 cups gourmet greens mix
1 head Bibb or Boston lettuce
1/2 cup (about 3 medium) diced or segmented tangerines (peeled and seeded)
1/4 cup pomegranate seeds

To prepare the vinaigrette:
* To make the tangerine zest, peel the tangerine with a potato peeler then mince zest until very fine.

In a small bowl whisk together the tangerine zest, tangerine and lemon juices, dijon mustard, salt, sugar and cayenne pepper. Whisking continuously, drizzle in olive oil slowly to emulsify the dressing. Cover tightly and refrigerate until needed.

To prepare the salad:
Wash gourmet greens, if necessary, and spin dry. Tear the Bibb lettuce into bite-sized pieces; rinse, if necessary, and spin dry. Toss greens together in a bowl and cover tightly. Refrigerate until needed.

Right before serving, in a large bowl toss the greens with the dressing until well coated. Divide salad between 4 – 6 chilled salad plates. Garnish each one with some of the diced tangerines and pomegranate seeds. Serve immediately.

Recipe by Kathy Casey Food Studios®

Ohhh Brussel Sprouts…these cute little cabbages have been pinned with a bad reputation over the years – But luckily for brussel lovers like me- these bite sized morsels have made a resounding comeback and aren’t just making an appearance only at thanksgiving dinner.

They are definitely on the total hip list these days, and for a good reason! Not only are they packed full of essential nutrients, they’re super versatile too.

We love them roasted, sautéed, shaved raw, or even fried- with walnuts, bacon, bourbon, maple – the combinations are endless. Try my Brussel Sprouts with Toasted Walnut Butter…they are knock-your-socks-off delicious!

You can even separate the outer leaves– for different preparation spin. Just simply cut out the core of the Brussel sprout with a small paring knife. Then separate the leaves – sautee them in a hot hot pan – super quick with a little olive oil and garlic – voila! So tasty tossed on your favorite mac and cheese or grilled pork chop.
-Kathy

Brussels Sprouts with Toasted Walnut Butter
Makes about 12 servings

3/4 cup walnut pieces
4 tablespoons (1/2 stick) butter
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced lemon zest
2 tablespoons real maple syrup
6 cups (about 3 pounds) trimmed and halved fresh Brussels sprouts

Preheat an oven to 350°F.

Spread the walnuts on a baking pan and place in the preheated oven for about 5 minutes, or until the nuts are lightly toasted and golden. Let cool.

Place the butter, salt, pepper, lemon juice, zest, and maple syrup in a food processor and process until smooth. Add the cooled walnuts, and pulse until the butter mixture is almost smooth but small pieces of walnut are still visible.

Steam the Brussels sprouts in a steaming basket over boiling water until just tender but not overcooked. Immediately toss with the softened walnut butter and serve.

Chef’s Tips:
-If making the walnut butter ahead of time, it can be refrigerated for up to 1 week or frozen for up to 1 month. Be sure to bring to room temperature before using.
-Another way to serve the Brussels sprouts is to peel each “leaf” off and sauté the leaves in the walnut butter.

Recipe by Kathy Casey Food Studios®

Purple carrots, orange cauliflower, yellow beets – colorful veggies are popping up in gardens and grocery stores everywhere. Eating the rainbow has never tasted so d’lish!

Not only are colorful veggies beautiful, they’re incredibly healthy too, thanks to their naturally occurring pigments. Beta-carotene in yams, lutein in red peppers, lycopene in tomatoes…the list goes on and on! Each color plays a different nutritious role in your body, and packs a powerful punch of flavor.

Bright orange sweet potatoes are so good for you and when baked or roasted can starve off sugar cravings.

Lime green Romanesco Broccoli is a relative of both broccoli and cauliflower. Originally grown near Rome in the 16th century, it looks like it’s from a sci-fi movie- so the kids will love this one! I like it best when roasted with olive oil and sea salt with a squeeze of fresh lemon.

For your next dinner party, pile a serving platter high with fresh, crisp veggies from every color group for a healthy appetizer option. Or how about my Green and Yellow Pole Beans Provencal! It’s the perfect colorful dish to please a crowd.
-Kathy

Green & Yellow Pole Beans Provençal
Makes about 10 servings

1/4 cup extra-virgin olive oil
1 small Walla Walla Sweet onion, thinly sliced
1 pound green beans, trimmed and halved crosswise (about 4 cups)
1 pound wax beans, trimmed and halved crosswise (about 4 cups)
1/4 cup dry white wine
1 pint cherry tomatoes, halved
1 tablespoon minced fresh garlic
2 tablespoons red wine vinegar
2 tablespoons whole-grain mustard
1 tablespoon minced fresh thyme
1/2 cup pitted kalamata olives, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet or sauté pan over medium-high heat, heat the oil until fragrant. Sauté the onion, stirring often, for about 4 minutes, or until golden. Transfer the onion to a large bowl.

Add the green and wax beans and white wine to the pan, cover, and steam the beans just until their color is bright, about 2 minutes. Remove the lid, add the tomatoes and garlic, and sauté until the beans are just crisp-tender, about 1 to 2 minutes more.

Meanwhile, to the onions in the bowl, add the vinegar, mustard, thyme, and olives, then toss in the beans as soon as they are done. Toss in the salt and pepper; taste and adjust the seasoning as desired.

Recipe from Kathy Casey’s Northwest Table Cookbook