Three Healthy Spring Recipes From One of New York City’s Best-Kept Secrets

Alison Cayne is one of those women who just seems to do it all. She runs her own widely beloved café-cum-healthy bakery in Manhattan, Haven’s Kitchen, and somehow also manages to have one of the chicest homes in the city (which you may have seen on Pinterest). In other words, she’s the closest thing to a real-life Nancy Meyers character that we’ve found so far. For years, the tricks to Cayne’s seemingly effortless dishes have been something of a secret. But next month, her recipes from her cult-favorite eatery will be published for the first time in a new book from Artisan. Excerpted exclusively here are three recipes included in The Haven’s Kitchen Cooking School—a grain bowl with green cashew sauce, pea soup, and panzanella salad. All of which are delicious, easy, and perfect for spring.

Sunday Grain Bowl With Green Cashew Sauce
Serves 4

1 cup quinoa, white, golden, red, or black
2 scant cups water
1 bunch kale, stems removed and torn
4 eggs, fried
1 avocado, sliced
¼ cup toasted pumpkin seeds
Fine sea salt
Extra virgin olive oil
1 cup Green Cashew Sauce, recipe below

Rinse the quinoa thoroughly in a fine-mesh strainer and drain. Place the quinoa and water in a medium saucepan and add a large pinch of salt. In general, use a 2:1 ratio of water to quinoa, but because the quinoa is already a bit wet from rinsing, hold back on the water slightly.

Bring the quinoa to a boil over high heat, then cover and reduce to a simmer. Cook over low heat for 15 to 20 minutes, until the grains are tender but have a slight bite and all the water is absorbed.

Remove from the heat but keep the lid on for an additional 5 minutes. Fluff with a fork before plating.

While the quinoa is cooking, sauté the kale and fry your eggs. Heat a large sauté pan over medium-high heat. Add enough oil to coat the pan, about 1 tablespoon. When the oil begins to shimmer, add the kale and a pinch of salt. Sauté, moving the kale around in the pan occasionally, until tender, about 2 minutes. Set aside and wipe out the pan. Heat and fry eggs to your desired doneness.

To assemble, divide the quinoa into four bowls. Top each bowl with sautéed kale, a fried egg, sliced avocado, pumpkin seeds, and a large dollop of Green Cashew Sauce.

Green Cashew Sauce
Makes about 1 cup

1⁄2 cup raw, unsalted cashews

1 bunch cilantro, including stems and leaves
Juice of 1 lemon
Fine sea salt

Soak the cashews for at least 2 hours (ideally overnight) in at least 2 cups of water. Or place the cashews in a small pot and add enough water to cover by at least 3 inches. Simmer on medium-low heat for 45 minutes. You should be able to easily mush the cashews between your fingers.

Strain, reserving the cooking liquid or soaking in a bowl. Transfer the cooked cashews to a blender. Trim off the bottom inch of the cilantro stems, coarsely chop the stems and leaves, and add to the blender along with about half of the lemon juice, a pinch of salt, and 1 tablespoon of the reserved liquid. Blend, gradually adding more liquid as necessary, until smooth. Season with additional lemon juice and salt to taste. Store in an airtight container in the refrigerator for up to one week.

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