Spring Millet Salad with Creamy Dill Dressing

I’m sitting here in the laundromat waiting for my clothes to dry, nibbling on a cracker that is hardly nutritious or sustaining but it was one of the few things left in the cupboard to grab before I ran out the door. It was Matt’s last day at work today and when he got home I hugged him so tight, we both exploded into fits of laughter and then I crumbled into tears. It’s here. It’s really happening. We’re taking off at the end of the week. Extreme emotions have been pretty common these last few days. I am filled with anxiety and nerves and stress, but also so damn excited about what’s to come, sometimes not quite sure how to hold it all in.

My parents left yesterday after a weeks long stay next door and I can’t even begin to put into words how much their visit meant to me. I threw so much food at them I wouldn’t be surprised if they left here a few pounds heavier, but it felt right to be able to feed them. It’s just a small way of doing something for them after all they’ve done for me. We ate well, of course, but if my mom and I are together you can be sure that  there will be some chocolate in the house.

The house. Our house, it is a complete and total disaster right now. I wandered around from room to room today not really knowing where to start, accomplishing little tasks here and there but making no real evidence of progress. I guess it always get a little messier before it gets better. I’m feeling a little anxious about letting it all go. Letting go of our life here, of your home we’ve built together and of all that comes with it. The comfort and the familiarity of our day to day lives. But I know that there is so much more out there for us once I do; adventure. joy. freedom.

Ok, I’m not sure if any of this made sense and my clothes are almost dry and I’m seriously hoping Matt has found something suitable for dinner to settle my grumbling tummy, but I just wanted to squeeze in one last post before we take off. This will be the final post from my little french kitchen. Three years and so many memories in this space, we’ve come a long way together. The next few days will be busy with packing and organizing and cleaning out the freezer, so much to do in what feels like so little time but I know it will all get done. The next time you see me I will be cooking in an entirely different kind of kitchen, rocking what I can only imagine to be the worst tan lines and keeping my feet happy in some stylish tevas. So until then, friends – be well. xo

SPRING MILLET SALAD WITH CREAMY DILL DRESSING

This is basically what we have been eating ever since radishes first appeared at the market this spring. A bowl loaded with spring goodness. Sometimes I add greens, but we’ve been doing a lot of picnic-ing lately so I held off here. I did throw in some fennel though, for extra crunch. The addition of some butter lettuce or massaged kale turns this into a nice side salad. I swap between a few dressings, the one below or something more like this. Always with lots of lemon. I imagine an avocado based dressing would be nice here as well. Don’t skimp out on the herbs. Quantities are vague but it is just a salad, add what you feel is to your liking.

Vegan + Gluten Free. Serves 2-4.

Ingredients

Salad

1 cup millet
1 bulb fennel, thinly sliced
Large handful fresh pea pods, peas remove and rinsed
1 bunch pink radishes, thinly sliced
2 spring onions, white and green parts thinly sliced
1 + cups fresh herbs (dill, mint, chives, etc.)
Lemon zest

Dressing

1/3 cup sunflower seeds, soaked overnight
1/2 cup packed fresh dill
Juice + zest one lemon
1 clove garlic, optional
1 teaspoon dijon mustard
1/4 cup extra virgin olive oil|
1/3 cup water, as needed, to thin
Salt + Pepper to taste

Instructions

Cook the millet. Rinse and drain the millet then toast in a small pot over medium until fragrant and toasty, about 2-3 minutes, then add 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer until water is absorbed, about 15 minutes. Remove from heat, let sit  for a few minutes, then fluff with a fork. Let cool.

To make the dressing, place all ingredients except for water in a small high speed blend and blend until smooth, adding water as needed for desired consistency.

Toss cooled millet with sliced fennel, peas, radishes, spring onions and herbs. Add in a big scoop of dressing, toss to coat and combine. Add more as needed. Finish with a little olive oil and fresh lemon zest.

Will keep in the fridge for a day or two in a sealed container.

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