November 1

It’s the time of year around here- and perhaps in your parts, too- when we start to talk about weatherproofing for the seasonal changes ahead. Amongst a sizable list we will consider when to drain and cover the outdoor taps (soon), if that steep part of the driveway needs an extra layer of gravel to handle the ice (yes), and if we have finally managed to barricade out the mice who like to over-winter in the garden shed (definitely not). There are rumors that this year will be mild in the southeast thanks to Madame La Niña, and I’m considering opening the barn early from its annual slumber to host classes in the dim coziness of the February woods. It’s a magical time of year at Stillhouse, and I’d love to share it if we can. I’ll consult with my farmer and his almanac before making any decisions.

Did you try your hand at the chicken from the October dispatch? I do think it’s a good one and worthy of your attention. An excellent go-to for both a cook who hasn’t spent much time in the kitchen these days/months/years and the one who has an ever growing stack of cookbooks next to the bed (I see you). However, there is additional business we need to discuss: I don’t witness as many of you enjoying salads as the dietitian in me would like.

We get a mix of guests at the barn and do try to accommodate a variety of palates, but at the end of the day I am a known vegetable bully. A salad a day is your body’s version of weatherproofing against the stresses of daily life. The vitamins keep your mind bright and body strong while the fibers give your GI tract a mopping. And the salty acidic crunch of raw vegetables can either open your tastebuds at the start of a meal or cut through its fatty richness at the close.

“A salad as big as your head every day” is advice many of my dietetic clients have kept from our work together over the years. Salad-as-main-course is a guaranteed meal in this growing world of food related health woes in which you can have as much as you want, each day, without guilt. Satisfaction guaranteed. And that chicken from last month really is the perfect protein for any salad you can devise. I’m sure you can guess where this is heading.

From the dawn of bagged spinach I have been eating chopped salads for lunch most days of the work week. (Save “soup season” lunches, which we will cover in due time.) In less than 10 minutes anyone can chop greens and layer it with leftover dinner proteins and vinaigrette. The cooking school instructor in me has upgraded my bowl to locally farmed seasonal lettuces, but the dietitian knows that many among us need to grab a pre-washed mix from the supermarket along with the soccer snacks, laundry soap, and whatever other household essentials have thinned out in a given week. We all do what we can, the best that we can. No harm, no foul.

Though I do feel certain it is written in the Bible that no salad is complete without carbohydrates. My personal favorites include toasted and torn sourdough, day old cornbread, and- do not yuck my yum- quinoa. A carbohydrate serves as both nutrient and texture, the latter being essential for layering enough bite that even the most remedial salad lover will finish his last fork wishing for more.

In keeping with the sacred there is a ritual order to which your salad-as-meal must be dressed: first proteins, then firm vegetables, then delicate greens. You only disrupt this order for shredded kale or collard greens, hearty ‘lettuces’ which must be included with the firm vegetables when mixed. Your breads or grains get folded in- undressed- at the end, only needing to gently bathe in your vinaigrette du jour. Bonus points for topping it all with a sprinkling of chopped herbs, toasted nuts, or a grab bag of seeds.

There is wisdom to approaching weatherproofing from the inside out. After all, half the reason I structure most days with the habits of exercise, healthy food, and adequate sleep is so I have the energy to do the work of said day. Chores won’t finish themselves, and neither will the emails, errands, or meal prep. Nutrients, movement, and rest are some of the few guarantees to boost stamina in this intense world, and a salad as big as your head can be a valuable addition to the daily routine.

Radicchio Salad with Chicken, Quinoa, and Tangerine Vinaigrette

Serves 2

This salad is a complete meal of vegetables, whole grains, and proteins and has been a regular in the workday lunch rotation this past month at the barn. We pick up up a weekly haul of chicories from our farmer in Morganton and use the tender, sweet hearts for our Saturday classes. The tougher- and more bitter- outer leaves become our weekday lunch, getting folded in with roughly chopped parsley, leftover chicken and tangerine vinaigrette, then finished with quinoa and toasted chopped walnuts. After a month I still can’t get enough.

But now it is your salad. You can do with it as you please. Avocado would be a nice finishing accent, as well as some slices of orange. You could fancy it up by supreming the citrus or simply cut it into chunks and call it lunch. A restrained pinch of fresh mint would also work. Depends the day.

Before I completely let you loose I do want to discuss the quinoa. Even if it feels a dealbreaker I ask you only to try it once more. It’s super rich in fiber, micronutrients, and protein, plus the nutty flavor is ace with the radicchio. Cook it as instructed, and if you still disagree then a cup of farro cooked and left to dehydrate as below would be a fine substitution.

Now I will upgrade the casual conversations that are these dispatch recipes by formally listing the ingredients in the order of preparation:

-cooked and seasoned chicken, 2 cups

-raw yellow quinoa, 1 cup

-olive oil, 1 scant tablespoon

-kosher salt (I like Diamond Crystal), 3/4 teaspoon

-dried or fresh bay leaves, 2

-tangerines or sweet oranges (2-4), juiced, total 1/4 cup

-seasoned rice wine vinegar (I use cheap Maruken brand), 1/4 cup

-olive oil (not rancid, ok?), 1/3 cup

-black pepper, freshly ground, 1 teaspoon

-kosher salt, 1 teaspoon

-red pepper flakes, 1/4 teaspoon

-walnuts, raw, 1/2 cup

-radicchio, washed, dried and 1/2 inch chopped, 3 cups

-parsley, washed, dried and roughly chopped, 1 cup

Cook the Chicken

The chicken from the October dispatch is a great option here, or a rotisserie bird from your grocer works just as well. (Avoid lemon pepper.) Tear chicken into bite size pieces with your hands and set aside. You’ll want 1 cup per person.

Cook the Quinoa

No red quinoa here. The flavor is too strong. You’ll need one cup of the yellow. You can cook it in a covered pot on the stove or an electric pressure cooker on the countertop.

First, rinse the quinoa in a fine mesh strainer and set aside.

If using the pressure cooker: boil 1.5 cups of water and add to the pot insert. To the hot water add the rinsed quinoa, olive oil, kosher salt, and bay leaves. Evenly stir, secure lid, and set the cook time for 8 minutes. When finished cooking allow 15 additional minutes under the secured lid for the pressure to naturally release. Transfer the cooked quinoa to a sheet tray so that it can slightly dehydrate while cooling. (Do not cover.) This last step is important to achieve the chewy texture you want.

If using a covered pot on stovetop: bring 1.5 cups of water to boil in a 1 quart (4 cups, ya’ll) size saucepan with lid. Add the rinsed quinoa, olive oil, kosher salt, and bay leaves. Bring back to boil, evenly stir, reduce temperature to low enough that you have a faint simmer (only you know your stove), and cover with securely fitting lid. After 35 minutes, fluff with fork, taste, and return the lid. Is the quinoa still firm like a seed? Then keep going another 10 minutes and check again. Do you have a slightly wet and chewy texture? This is when it is done. Transfer the cooked quinoa to a sheet tray so that it can slightly dehydrate while cooling. (Do not cover.) This last step is important to achieve the chewy texture you want.

You will have leftover quinoa for another salad later in the week.

[Emergency?! Did your quinoa cook to mush? Sometimes the first go is not great with a new skill. This mushy quinoa is not for a salad, but all is not lost. You can mix it with a can of drained and rinsed black beans, 1 beaten egg, 1/4 cup white flour, and a 1 tsp of salt to make an excellent mixture for panfrying little veggie patties in a skillet slicked with oil. These are so good you might go out of your way to make mushy quinoa again.]

Tangerine Vinaigrette

Combine tangerine juice, rice wine vinegar, olive oil, kosher salt, and black and red pepper into a bowl and whisk until fully combined and thickened. Set aside. If you don’t have tangerines, any sweet orange will do.

Walnuts

Preheat oven to 350F and toast for 12-15 minutes. After cooled, roughly chop and set aside. (You can double and have nutritious addition to a morning yogurt cup.)

Finish the Salad

Place chicken in bottom of large mixing bowl and cover with 1/2 cup of dressing. Toss with tongs until thoroughly seasoned. Add radicchio, parsley and remaining dressing (more or less dressing depending on your palate), and toss again. Add 1 cup of quinoa and toss. Divide in half and transfer to two individual bowls (I like a ramen bowl) or plates. Top with chopped walnuts and enjoy!

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Housekeeping note:

If you enjoy this dispatch we would love for you to share it with someone else who might like it, too. It comes dripping with food and forest flotsam every first day of month, and community is our jam (as well as our bread and butter, and occasionally our gin and tonic, too). Thank you for following along, and- as always- we would love to host you at Stillhouse.

Winter-Spring 2026 dates are now previewed on our website.

Classes go on sale the last Friday of this month.