Eating with the Season

Winter Holidays

BY BRIDGET GRAHAM IN COLLABORATION WITH MALIBU FARM

Malibu Farm founder, Chef Helene Henderson, shares a few of her favorite recipes

It’s the winter season — and that still very much means comfort foods. Chef Norberto Gomez of Malibu Farm in Malibu shared some of the top go-to foods for this time of year.

“Locally, in California, we have beets, parsnip, purple Brussels sprouts, black kale, green kale, lettuces and lots of root vegetables in season,” Gomez said. “As for fruit, we do have limited options, but some good citrus is available.”

And with these in-season foods, we can make delicious comfort dishes.

“When I think about winter, cold, comfy, holidays come to my mind,” the chef said. “So, because of that, I’m able to enjoy some ‘comfort forward’ food with family and friends. I think that makes winter food enjoyable a bit or a lot more.

And not only are they comfort foods — these are nourishing foods. There is so much nutritional value that lettuce and root vegetables offer to us. In our own gardens, we can be planting lettuce, kale, broccoli and cauliflower to be harvested in just a couple of weeks. Gomez is quick to point out that not only are these foods to be enjoyed — but with all these beautiful colors and nutrition, it is important to share vegetables and fruits with kids and other people who are not aware.

“I remember one recent story about a little girl who came to visit from Canada, and they stopped by Malibu Farm and she tried the kale scrambled eggs,” Gomez recalled. “She was so in love with this dish that she went home and cooked herself some kale scrambled eggs. I remember my boss, owner Chef Helene Henderson, was so happy that she impacted this little girl’s life in this way. Think about it: a little girl eating and loving kale. Sometimes we grown-ups won’t eat our vegetables even though we know that we need to eat greens in order to have a happy healthy lifestyle.”

Malibu Farm and Malibu Cafe, founded by Henderson, are located on Malibu Pier with other locations in Southern California. Their goal is to source locally and organic when available, with the philosophy of teaching others that eating veggies can be fun and still be healthy.

“By sourcing locally, you help local farmers along with the impact that greenhouses and conventional farming has on everyone,” Gomez said.

They also take pride in offering vegan dishes made with ingredients like squash, broccoli, quinoa and palm pasta. Every burger comes standard with a side salad and broccoli mashed potatoes. Most dishes come with a plantbased option, e.g., pork tacos or tofu tacos, or a taco trio of chicken, steak or squash.”

“Trying something new when eating out helps people explore even more vegetable options at home,” Gomez said.

So, eating this season really can be delicious, nutritious — and comforting.

RAW BRUSSELS SPROUTS WITH ALMONDS AND GRAINY MUSTARD 2 Serves 6tablespoons whole-grain mustard 1 lemon, juiced 4 tablespoons olive oil 1 garlic clove, grated 8 large Brussels sprouts, sliced super thin on a mandoline 1/2 cup chopped parsley 1/2 cup toasted, sliced almonds

DIRECTIONS

Raw Brussels sprouts are super delicious and so simple to make. Toss them with the dressing just a few minutes before eating, but the thinly shaved Brussels sprouts will last for several days, so slick up a large amount and have this dish for a week. Even if you don’t normally like them, give this dish a chance. The larger the sprout, the easier it is to slice it. You are going to need a mandoline for this.

Dressing: combine mustard, lemon juice, olive oil, and garlic in a bowl. Season sliced Brussels sprouts with salt and toss with the dressing. The sprouts should not be dry; if they are, add some more olive oil or another squeeze of lemon juice. Toss in the chopped parsley and toasted, sliced almonds.

DRESS UP A SALAD WITH YELLOW BEET DRESSING

Makes 1 cup

1/2 cup peeled and shredded raw yellow beets 1/2 cup freshly squeezed lemon juice (about 2 lemons) 2 teaspoons Dijon mustard 2 teaspoons agave nectar 1 garlic clove, grated 1/2 cup olive oil Salt to taste

DIRECTIONS

In a medium bowl, whisk together the shredded yellow beets, lemon juice, Dijon mustard, agave, garlic, and olive oil. Season to taste with salt. This dressing will keep for 3 to 5 days in the refrigerator.

A FAVORITE CHRISTMAS BREAKFAST: SMOKED SALMONRICOTTA SCRAMBLE Serves 4-6

8 eggs 1/2 cup ricotta cheese or crème fraiche

Olive oil or butter 8 slices smoked salmon or gravlax, chopped 2 tablespoons fresh herbs, chopped

DIRECTIONS

In a medium bowl, beat the eggs with the ricotta cheese or crème fraiche and a sprinkle of salt, some olive oil or butter in a medium sized skillet, and soft scramble the eggs by gently whisking the mixture around. Add the smoked salmon or gravlax when the eggs are almost done. Stir in some herbs and serve.

on the light side VEGAN WEDGE

Roasted beets Iceberg lettuce Vegan cheese Sweet and spicy Pepitas Parsley

VEGAN MAYO:

3 cups soy milk 1 tablespoon salt 1 tablespoon white vinegar 1 tablespoon nutritional dry yeast flakes 1/2-1/3 cup blend oil

GREEN GODDESS DRESSING

100 grams pickled parsley leaves 200 grams fresh dill 50 grams pickles tarragon leaves 70 grams chives 100 grams pickles basil 1 quart vegan mayo 1/2 cup lemon juice 1 quart soy milk 1/4 cup apple cider vinegar 5 grated jalapeños 4 tablespoons salt 1 tablespoon dry yeast