Chestnuts… where have you been all my short life? Growing up in Montana, I don’t remember having chestnuts as a child. In England though, they are everywhere! Although most people eat them roasted, I even like them raw! I will agree though that they are better roasted! They are rather labor intensive, but so worth it. I can’t imagine anything made with chestnuts not being good. Around this time of year, you usually see recipes for chestnut stuffing and roast. The versatility of chestnuts are amazing. They are used in everything from ice cream to soups. Their nutty, sweet, buttery flavor gives dishes a lovely addition. Of course they are amazing just by themselves, freshly roasted as well. Someone said that the flavor of chestnuts were like freshly baked vanilla, hazelnut bread (and when they are roasting in your oven, you will know what I mean!)… if that doesn’t entice you to give them a try, I don’t know what will! 

Chestnuts are technically a nut, but are not fatty like other nuts. Instead, they have a higher carbohydrate content which is why they are sweet. After eating hundreds a few of them, I figured I should try using them in a recipe.

This chestnut soup is so silky and the nutty chestnut flavor is to die live for. The recipe is quite simple, but the roasting and peeling of the chestnuts can be quite tedious. It really is worth it though… (btw… plan on roasting more than the recipe calls for, as I am sure some won’t make it into the pot!) 

3 cups roasted and peeled chestnuts

1 stock of celery

4 leaves of fresh sage

1 T fresh thyme

1 T fresh parsley

dash of nutmeg

1 clove of garlic

1 onion

1 T miso (opional)

15 cashews

2-3 cups of water or broth

Cut an X on each chestnut with a sharp knife and roast in the oven at 350 degrees for 30 minutes. Peel the chestnuts while still warm. Meanwhile put the celery, onion, garlic in a pot with 1/2 cup of water and simmer for 10 minutes. Add the chestnuts and another cup of water and simmer until very soft. Put all the ingredients into a blender and blend smooth!

I am actually in Spain for the holidays… enjoying the sun! Pictures to come! 

Although I rarely make a complicated or “recipe worthy” salad for myself, I enjoy making foods that take a bit more preparation for friends and family. I get satisfaction from seeing people enjoy something I made, not by eating it myself. Because it is most of the time just my mom, dad and I all of us have very specific palates, we usually each end up eating something a little bit different. I am usually the cook in the house (not because I have to, but because I enjoy it) and like coming up with new and different recipes. This refreshing cucumber salad is perfect for summer. Cucumbers which are actually a melon, are 96% water and are therefore very hydrating.

The mint and lemon in the salad are fresh and light, while the arugula adds a nice peppery undertone.

Inspired by Oh She Glows

• 1 cucumber peeled into long, flat noodles
• 1/3 c sliced cherry tomatoes
• 1 mandarine segmented and cut into half pieces
• 1/4 thinly sliced red onion
• 2 T chopped fresh mint
• 1 T chopped fresh dill
• Juice of 1 lemon
• 3 T coconut cream*
• 1 handful of baby arugula, chopped
• Juice of half a lemon

Slice red onion first and marinate it in the lemon juice

Put cherry tomatoes, mandarine, chopped arugula and cucumber noodles in a bowl

mix coconut cream with lemon, onion and herbs

pour over salad and enjoy!