fresh365

Final Post

2010-01-08T13:56:00.001-05:00

Hi all,

Just one last quick note to thank you so much for your support and wonderful feedback. I will no longer be updating here, but would like to direct you to the new fresh365, www.fresh365online.com. Much to my dismay, your current fresh365 feed will not update automatically.

So, please manually update your feed to http://www.xfruits.com/fresh365/?id=86920

Or for individual content feeds:
http://www.fresh365online.com/recipes/rss.xml (or /atom.xml)
http://www.fresh365online.com/photography/rss.xml (or /atom.xml)
http://www.fresh365online.com/ask-e/rss.xml (or /atom.xml)

See you over at the NEW fresh365!

A New fresh365!

2010-01-01T19:35:00.002-05:00

Please visit www.fresh365online.com for the ALL NEW fresh365. Happy 2010!

Warm Winter Wishes...

2009-12-22T12:40:00.008-05:00

I am so looking forward to the coming holidays and 11 days of vacation beginning tomorrow. I haven’t taken such a large amount of time off, without traveling since winter break in college. I plan to visit with family and friends, catch up on some reading, and sleep! It won’t be all play and no work however, as I have a huge to-do list, with redesigning fresh365 at the top. We will see if snuggling in bed wins out and how much actually gets done. Either way, I am very excited about the coming year and can’t wait to share all my plans with you—whenever they arrive. I hope you have a happy and safe holiday. Much love!

A few note-worthy holiday recipes…
Pan-Roasted Cauliflower
Eggplant Roll-Ups
Exotic Mushroom Gravy
Fall Panzanella with Pomegranate Dressing
Leek & Cauliflower Risotto
Arugula-Chicory Salad with Grapefruit and Pine Nuts

Grandma's Gravy

2009-12-18T11:01:00.001-05:00

Remember that time I told you the story about the silly little Irish girl who went to college and smothered her pasta in Prego? Well that same silly girl also thought gravy was what you put on a turkey at Thanksgiving (yes, she used to eat turkey—I told you she was silly). Turns out when you are Italian, gravy is way more than a condiment. It is a way of life. It runs through your veins, pores seeping with basil and garlic. It is stashed by the pound in your freezer, for impromptu family get-togethers, which most certainly call for trays of ravioli and red sauce. If you are not lucky enough to be born Italian, you will have to do the next best thing—marry the cutest Italian boy you can find. If you are lucky like me, you husband will have a sweet grandma who doesn’t know just how good her cooking is, but is always willing to share.

Part two of this story, goes something like this…About a month back, I made this gravy one Sunday afternoon. I didn’t look at the recipe card, as I knew it by heart—garlic, tomatoes, olive oil and basil. We enjoyed it that night and my husband proclaimed, “this might be better than grandma’s gravy”. Proud, that I could finally live up to the family name, I didn’t realize until later that I had left the can of water out of the original recipe. Now I am not saying one recipe is better than the other, I am much smarter than that, and wouldn’t want to lose my status as favorite daughter-in-law (yes, I am the only one). But I will say one thing—the Irish girl can whip up a mean batch of gravy.

Grandma’s Gravy
serves one big Italian family

3 T olive oil
5 garlic cloves, minced
2 28-oz cans Pastene Kitchen-Ready peeled tomatoes
1 can water (optional)
1 bunch basil, coarsely chopped
salt and pepper, to taste

In large sauce pan, heat olive oil over medium. Add garlic, and sauté 3-4 minutes, until garlic begins to brown. Add tomatoes, water (if using) and basil. Cover and simmer at least 2 hours. Season, to taste.

Parmesan & Cracked-Pepper Crackers

2009-12-15T14:18:00.003-05:00

When the wonderful Vicki of Simply Hue asked me if I would like to share a few holiday recipes with her readers, I immediately thought of this brie recipe. It is a crowd-pleaser, and the idea of updating it for the season seemed like something everyone would enjoy (along with an excuse for me to eat brie for dinner). I made it for friends this past weekend along with my favorite roasted red pepper dip. Both are ridiculously simple, which is perfect when you have a room full of people you can’t wait to catch up with.

Of course I needed something to scoop up all this goodness with, and I have had these cracked pepper crackers in the back of my mind for some time now. I really enjoyed the bite of pepper, which paired wonderfully with the simple flavors of the roasted red pepper dip. Enjoy the Parmesan & Cracked-Pepper Crackers recipe below and visit Simply Hue for my Baked Holiday Brie, 3-Minute Roasted Red Pepper Dip and more holiday inspiration from Vicki.

Parmesan & Cracked-Pepper Crackers
makes 3 dozen crackers . adapted from various sources

1/2 c flour
1/4 c whole-wheat flour, plus more for dusting
1 1/2 c grated Parmesan cheese (about 6 oz)
4 T unsalted butter, softened (1/2 stick)
1/2 t salt, plus additional for garnish
1 1/2 t cracked black pepper, plus additional for garnish
1-2 T milk (or water)

Preheat oven to 350F. In a food processor, combine the flour, cheese, butter, salt and pepper. Pulse 4-5 times, until the mixture is crumbly. With the motor running, add 1 T milk. Continue adding milk, 1 t at a time, until the dough forms into a ball.

Place dough to a lightly floured surface, and roll into a 1/16”-thick rectangle. Cut into 1” squares and gently transfer to a baking sheet. Dough will puff up a bit when baked, so pierce each square 2-3 times with a fork, if desired. Sprinkle with additional salt and pepper, and transfer baking sheet to oven.

Bake 12-15 minutes, until the ends just begin to brown. Remove from oven, and allow to cool before serving. Store, sealed, in the fridge, for up to 3 days.

3-Onion Soup

2009-12-13T20:53:00.023-05:00

You might think this soup is another feeble attempt for me to profess my love for the mandoline, and while I couldn't go through this post with out at least mentioning it, I swear I'll keep the mandoline-obsession-talk to a minimum. In reality, my love of onion soup runs deep, holding the torch as my favorite soup for 20+ years running.

These days, it is rarely enjoyed outside my home (as with most soups, which are usually not vegetarian-friendly). Which perhaps making it even more of a treat with each bowl. Hours after meal time, my tongue is still tingling with a bit of pain, from a taste or two I couldn't resist sneaking from the pot. But the punishment is so worth it.

3-Onion Soup
serves 4

4 medium onions, sliced thin
4 large shallots, sliced thin
3 T butter
1 T olive oil
1 c red wine
1 T sherry
1 T flour
4 c water (or vegetable broth)
1/2 t pepper
1-2 t salt
4 one-inch slices Ciabatta bread
1 oz Gruyere cheese, cut into thin slices
2 T chopped chives

In a large pan, heat butter and olive oil over low heat. Add onions and shallots and cook 45-50 minutes, stirring occasionally, until brown and caramelized. Pour in red wine and sherry, scraping brown pits off bottom of the pan. Whisk in flour, until smooth. Add water, pepper and salt, to taste (add less salt if using vegetable broth). Increase heat to medium-low and allow to simmer 10 minutes.

Arrange bread slices on a baking sheet. Top with Gruyere and broil, 2 minutes, until golden brown and toasted. Divide soup among four serving bowls. Top each with a slice of bread. Sprinkle with chives and serve immediately.

Pan-Roasted Cauliflower

2009-12-11T08:05:00.005-05:00

December is one of my favorite times of the year. My birthday, a handful of friends birthdays, Christmas, vacation days, visiting with friends who are in town, snowboarding and a lot of shopping, will all be crammed into the next 3 weeks. Yes it is packed, and I feel a bit stressed, but instead of complaining about the jammed parking lots and inevitable snow, I have decided to take a different approach. I am smiling at the twinkling lights, cranking the holiday tunes, and planning gifts I know will bring smiles to my families faces. I am enjoying every minute.

And speaking of enjoyment, let’s talk cauliflower. Perhaps a few of you are thinking, ehh, cauliflower, but there is something special, magical even, that happens to this unassuming vegetable when it is roasted. Unlike most others, it holds its structure, while the edges brown into a magnificent color and caramelized flavor. It is barely breakfast right now, but I am day-dreaming about my lunch leftovers. I hope my excitement is contagious for cauliflower, and well, December. Because they both can be so wonderful—just give them a chance.

Pan-Roasted Cauliflower
serves 4 as a side dish

1/4 c pine nuts
1 large head cauliflower, cut into tiny florets
2 T olive oil
juice of 1/2 lemon
1 t ground mustard
1/2 t salt
pepper, to taste
2 T chopped chives

In a large sauté pan, add pine nuts over medium heat, and cook, stirring often, 5-7 minutes, until toasted. Transfer pine nuts to a serving bowl. Place pan back on heat and add cauliflower, olive oil, lemon juice, ground mustard and salt. Cook, 10-12 minutes, shaking or stirring every few minutes, until cauliflower is golden brown. Transfer cauliflower to the serving bowl with pine nuts. Season to taste with pepper, and top with chives.

Eggplant Roll-Ups

2009-12-08T08:16:00.005-05:00

I have started thinking about holiday recipes that would be prefect to feed a crowd. I love eggplant, as it is one of those cross-over dishes that doesn’t scream “vegetarian”. Sometimes I feel like these dishes are few and far between, especially when it comes to entertaining. Depending on your guest list, you are more than likely dealing with a wide range of tastes, dietary restrictions, and such. Whenever I entertain, I tend to obsess over the menu (surprise, surprise). Of course I have learned it is impossible to satisfy everyone, but gosh-darn-it, it will not be for lack of trying!

Now, it wouldn’t be fair to present this dish to you without the recipe for an important ingredient—the red sauce. A long time ago, in a far off land, there was a little Irish girl who went to college and would routinely smother her pasta in Prego. Then I married an Italian man with amazing cooks in the family (please don’t tell them about the Prego). My world was changed forever. I swear, I will share soon. It is not fair to live life without this red sauce. Just ask the little Irish girl.

Eggplant Roll-Ups
serves 6-8

2 medium eggplants
2 T olive oil
1/2 small onion, chopped
3 small garlic cloves, minced
1/2 c sun-dried tomatoes
2 c whole-milk ricotta
1/2 t salt
1/4 t pepper
small handful basil, chopped
2 1/2 c prepared red sauce
1/2 c shredded mozzarella or parmesan (or a combination)

Preheat oven to 350F. Cut the stems off eggplant, and discard. Slice eggplant lengthwise into 1/4” strips (or a bit larger, about 8-10 total per eggplant). Arrange slices on a non-stick baking sheet, and sprinkle with a few pinches of salt. Transfer to oven, and cook 12-15 minutes, until eggplant is just tender. Allow eggplant to cool at room temperature. Leave oven on at 350F.

In a small pan, heat olive oil over medium heat. Add onion and garlic, and sauté 5-7 minutes, until onion begins to turn golden brown. Stir in sun-dried tomatoes, and cook 2 minutes. Transfer to a medium bowl. Add ricotta, salt, pepper, and basil. Stir until well combined.

In a casserole dish, spread 1/2 c red sauce along the bottom. Remove eggplant from baking sheet, and place on a flat work surface. Scoop a few tablespoons of ricotta-spread in the middle of each eggplant. Roll up, and place, seam side down, side by side in the casserole dish (they will fit snugly, in two rows of about 8-10 roll-ups). Pour remaining 2 c red sauce over the top, and sprinkle with mozzarella or parmesan. Bake 15-18 minutes, until heated through. Finish under the broiler for 3-4 minutes, until cheese is bubbling and golden brown.

Broccolini Salad with Cranberry Vinaigrette

2009-12-03T11:58:00.004-05:00

I hope you all had a wonderful Thanksgiving—welcome to December! This weekend kicks off a super busy month for me, with my girlfriends are visiting Saturday night for an early holiday get-together. I am trying out a few new recipes, so there will be plenty of ideas to follow in the coming weeks, as well as holiday menus.

I wanted to start with this simple broccolini salad, which upon first glace may look unassuming. But look closer and you will see hot pink! That is the amazing color of the cranberry vinaigrette. I am thinking it would make a terrific holiday hostess gift. Perhaps in a pretty bottle, with recipe ideas attached? I know will be enjoying it many times in the winter months to come. For salad variations, I may leave out the gnocchi for a lighter fare or switch up the cheese (feta, would be nice). However, I find the almond flavor and crunch to be essential, so won’t be touching that!

Broccolini Salad with Cranberry Vinaigrette
serves 4 as a side dish

dressing
1/2 c fresh cranberries
2 T red wine vinegar
1/4 c olive oil
2 T water
1 T Dijon mustard
1 garlic clove, peeled
1/2 t salt
1/4 t black pepper

salad
1bunch broccolini, long stems trimmed
2 c cooked gnocchi
1 c thinly sliced fresh spinach
1/2 c crumbled ricotta salata
1 c toasted, sliced almonds

In a blender, combine all dressing ingredients. Puree until smooth, and set aside.

Bring a medium pot of water to a boil. Add broccolini, and cook 3-4 minutes, until just tender. Transfer to a colander and rinse with cold water to stop cooking. Shake well, to remove all water, and transfer to a bowl. Add gnocchi, spinach, ricotta salata and almonds. Toss to combine and divide among serving plates. Top with cranberry vinaigrette and salt and pepper, to taste.

November Blogger Favorites

2009-12-01T12:57:00.003-05:00

The amazing blogger recipes I tried this month…

The Best Vegan Green Bean Casserole, FatFree Vegan Kitchen
That’s a Wrap, Dana Treat
Rosemary-Onion Bread with Blue Cheese Topping, The Pioneer Woman
Chickpea (Channa) Masala, Nirvana’s Kitchen

Need more inspiration? Visit all my favorites here.

Exotic Mushroom Gravy

2009-11-23T14:38:00.004-05:00

A few of you have asked about a mushroom gravy recipe, so I whipped up a batch last night. I hope it will reach you in time for Thursday’s holiday. I am eager to enjoy it atop all the Thanksgiving goodies—although I couldn’t resist tasting a spoonful as it was cooking.

The gravy is quite simple to make and can certainly be made a day ahead to save time (just add a bit of water, if necessary, to return to desired consistency). I threw mine in the freezer since it was a few days too early. So, if you have leftovers, or want to make a double batch to enjoy later, that is always an option. It is delicious over butternut squash ravioli.

The gravy is thickened by the mushrooms and a bit of cornstarch. But if you enjoy a thicker gravy, feel free to stir in a teaspoon or two of flour. Really, it is all about tweaking recipes to suit your tastes.

Happy Thanksgiving! I hope you have a wonderful holiday with family, friends, and delicious food. Enjoy!

Exotic Mushroom Gravy
adapted from Gourmet . serves 4

1 lb mixed dried exotic mushrooms (oyster, shiitake, chanterelle)
1 c water
2 T butter
4 large garlic cloves, minced
1 onion, finely chopped
1 T soy sauce
1/2 c dry red wine (or red cooking wine)
1 T balsamic vinegar
1 T cornstarch, dissolved in 1 c vegetable broth and 1/2 c water
1/2 t sugar
1 T fresh herbs (rosemary, sage, parsley), finely chopped
salt and pepper, to taste

In a small bowl, combine mushrooms and water. Let sit 8-10 minutes, until mushrooms are supple. Remove mushrooms, reserving liquid, and finely chop.

In a large skillet, melt butter over medium heat. Add garlic and onion, and sauté 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Add wine and vinegar, stirring, 2-3 minutes, until liquid is evaporated. Add cornstarch mixture and sugar, stirring well. Bring to a boil, stirring, and simmer 2 minutes. Stir in fresh herbs and season to taste with salt and pepper.

Harvest Hummus

2009-11-20T11:27:00.003-05:00

I made this hummus a few weeks ago with the end (sniff, sniff) of my CSA goodies. I received a huge bunch of carrots and was looking for a unique way to enjoy them. Carrot hummus it was! While the carrot flavor is mild, I love the fact that this hummus is jam-packed with nutrients. And the color is just amazing—perfect for fall. A Thanksgiving appetizer perhaps?

I am so looking forward to next week’s holiday. We will be celebrating with my family and it is sure to be a relaxing day with a lot of laughs. Truthfully, I am most looking forward to mashed potatoes and stuffing smothered in mushroom gravy. I will share my favorite gravy recipe with you early next week, but if you are planning your feast this weekend, these Asiago Sweet Potatoes are a sure to please menu addition.

Harvest Hummus
serves 6-8 as an appetizer

4 large carrots, scrubbed and coarsely chopped
2 14-oz cans chickpeas, drained and rinsed
2 large garlic cloves, peeled
1/2 c extra-virgin olive oil, plus additional for garnish
2 T tahini
juice of 1/2 a lemon
1 1/2 t salt
1/2 t crushed red pepper flakes
1 small bunch cilantro, chopped

Bring a medium pot of water to a boil. Add carrots, and boil 4-6 minutes, until tender. Transfer carrots to food processor, reserving 1 c boiling liquid. Add chickpeas (holding a handful aside for garnish), garlic, olive oil, tahini, lemon juice, salt, red pepper flakes and 1/2 c boiling liquid. Puree until smooth, adding additional liquid as needed to reach desired consistency (I am usually generous, since hummus tends to dry out). Add cilantro (holding a bit aside for garnish), and pulse for three seconds. Season to taste, with additional salt or red pepper flakes. Transfer hummus to a serving platter and garnish with a drizzle of olive oil, chickpeas, and cilantro.

Mexican Tortilla Salad

2009-11-17T11:48:00.005-05:00

I feel like I’ve gone a bit off track in the past few months with my eating habits. Usually, I eat quite healthy during the week and stay away from sugars and flours. However, I have gone through more sugar and flour in the past few months than I have in the past few years. Ugh. In part it is due to the change of seasons and my craving for comfort food, and in part it is due to my wanting to add variety to the recipes posted here and work on my kitchen skills. But, I can confidently say that I am no longer afraid of dough! So let’s just consider it is success.

I do feel the need to veer myself back on track, especially as the holidays approach and I will confronted with amazingly delicious, but probably not so healthy foods at every turn. I believe in indulgence. But I also believe in balance. Twice a week, I liked to prepare a healthy, but hearty, salad. This tortilla salad is the kind of meal that leaves you full and satisfied. But in a good kind of way. I can see it coming into heavy rotation in the coming months.

Mexican Tortilla Salad
serves 4

salad
8 c red lettuce
15.5-oz can black beans, drained and rinsed
1 1/2 c frozen corn kernels, thawed to room temperature
1 red bell pepper, sliced thin
1/4 small red onion, finely chopped
1 avocado, peeled, pit removed and sliced
2 tortillas, cut into thin slices and toasted (or tortilla chips)
1/4 c fresh cilantro leaves
prepared salsa, to taste

dressing
3 T extra virgin olive oil
3 T red wine vinegar
juice of 1 lime
1 T honey or agave nectar
1/2 t Dijon mustard
1 t salt
1 small garlic clove, minced
1 small jalapeno pepper, seeds discarded, minced

Arrange lettuce, divided among four serving plates. Top each plate with black beans, corn, red pepper, onion, avocado, tortillas, cilantro and salsa. In a small bowl, combine all dressing ingredients. Whisk until well combined. Drizzle dressing over plated salad, to taste. Serve immediately.

Eggless Spinach Quiche

2009-11-10T08:01:00.004-05:00

Without getting too preachy, I will admit I have had a personal struggle with eating eggs the past few years. On one hand, they are a wonderful cooking staple which are hard to replace, but on the other hand, my ethics are tugging. One of the problems with swapping eggs, especially in egg-based dishes like quiche, is the binding issue. However, I have made this eggless variety numerous times over the past months, tweaking the recipe each time, and have come up with a result definitely worth sharing.

By pressing the excess moisture from the tofu and packing the quiche full of vegetables into an 11” tart pan (versus a smaller width pie pan), binding is no longer an issue. Although this is eggless, it is not vegan. Though, I think a similar result can be achieved by omitting the cheese and upping the vegi content. If you try this, please share! I really believe that delicious food is accessible, without sacrificing your beliefs.

Eggless Spinach Quiche
crust adapted from Chocolate & Zucchini . serves 4-6

Crust
1 c whole wheat flour
1 c all-purpose flour
1 t salt
1 1/2 t dried rosemary*
1/4 c olive oil
1/2 c, plus 2 t cold water

Filling
2 T olive oil
1 med onion, chopped
2 large garlic cloves, minced
5 oz chopped packed fresh spinach (about 2 1/2 c)
2 c grated cheese (I used Cheddar & Colby Jack)
14 oz extra-firm tofu, pressed for 20 min to remove excess moisture
1/2 c soy milk (or skim milk)
3 t white (cooking) wine
juice of 1/2 lemon
1 1/2 t salt
1/2 t pepper

In a large bowl, combine the flour, salt, and rosemary. Add oil, and mix well with a fork. Add 1/2 c water, and mix well with a fork. Lightly knead, until dough comes together into a ball, adding 1-2 t additional water if needed. Place dough on a lightly floured surface, sprinkling a bit of flour on top. Roll into a circle, large enough to fit an 11” tart pan, turning 45 degrees each time you roll the pin and back, sprinkling dough with more flour if it becomes too sticky. Transfer to a non-stick 11” tart pan, pressing dough into sides. Trim excess dough, and prick bottom 3-4 times with a fork. Place in the refrigerator for 30 minutes.

Preheat oven to 400F. In a small pan, add olive oil over medium heat. Add onions and garlic, and sauté 5-7 minutes, until onions begin to brown. Transfer to a large bowl. Add spinach and cheese. In a blender, combine tofu, milk, white wine, lemon juice, salt and pepper. Puree until smooth. Transfer to bowl with spinach, and mix well. Spoon filling into the refrigerated crust, pressing evenly to all sides. Transfer to oven, and bake 40 minutes. Remove from oven, and let sit 8-10 minutes before cutting, so filling may set.

*If you decide to forgo this crust and use your own favorite recipe, I would recommend adding rosemary or another herb to the filling, as it really adds something special to the end result.

Fall Panzanella with Pomegranate Dressing

2009-11-04T11:20:00.009-05:00

I have decided it is imperative that I have a panzanella for every season. Traditionally a tomato and bread salad, I am not patient enough to wait for summer to roll around each year. How many dishes do you know that are versatile enough for both a quick dinner and impressing guests? Good thing I like messing with tradition.

Spring brought this one with leeks and asparagus, summer I kept it (somewhat) traditional with tomatoes, and I am currently plotting away for winter. But this month, I urge you to try a fall version, celebrating the harvest with an amazing crunch. I will do my best to curtail this love affair and not turn this into a panzanella blog.

But I can’t make any promises.

Fall Panzanella
serves 4

salad
1/2 loaf wheat ciabatta bread, cut into 1" cubes
3 T olive oil
salt and pepper, to taste
2 apples, cored and cut into cubes
3 celery sticks, chopped
2 T fresh herbs (I used sage & rosemary)
1/2 c pomegranate seeds

dressing
1/4 c pomegranate juice
1/4 c olive oil
1/2 t salt
2 t honey
1 t apple cider vinegar

Arrange bread cubes on a baking sheet, in a single layer. Drizzle with olive oil, salt and pepper, to taste. Broil 3-5 minutes, until golden brown. Transfer to a large serving bowl. Add apple cubes, celery, herbs and pomegranate seeds.

In a small bowl, whisk together all dressing ingredients. Add to salad, tossing to combine. Season to taste, and serve immediately.

October Blogger Favorites

2009-11-03T08:49:00.002-05:00

Terrific blogger recipes I tried this month…

Apple Pie & Crust, Smitten Kitchen
Richard Olney's Garlic Soup, 101 Cookbooks
Rustic Cabbage Soup, 101 Cookbooks
Asian Coconut Noodle Soup, Dana Treat

Need more inspiration? Visit all my favorites here.

Market Basket: Pumpkin-Pear Crumble

2009-10-30T12:43:00.006-04:00

I have had a great deal of fun the past few months, creating recipes for the Harvard Farmers’ Market. Tomorrow is the final market, and if you are in the Boston area, I recommend stopping in to stock up on fresh produce as the New England growing season comes to end (sniff, sniff). The past two weeks, I have not shared the recipes, as they were taken from previous posts. First this Simple Tortellini & Spinach Soup and then these Asiago Sweet Potatoes. This week however, I was asked to share a favorite pumpkin dish. I immediately thought of this crumble. I made it for Thanksgiving last year, and as the holiday fast approaches, I thought you would enjoy it as a bit of inspiration.

Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies. Previous recipes can be found here or via the link on the right nav.

Pumpkin-Pear Crumble
serves 4-6

2 large pears, peeled, cored, and cut into 1/2" cubes
1/2 c maple syrup
1 t vanilla extract
1 t fresh minced ginger
1/2 t ground all spice
3 1/2 c pumpkin puree (or two 15-oz cans)
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1/4 t salt
1 stick butter, melted
1/2 c toasted pecans, chopped
1/4 c toasted walnuts, chopped

Preheat oven to 350F.

In a large skillet, combine pears, maple syrup, vanilla, ginger and all spice. Cook, on medium-low, until the pears are tender, about 10 minutes. Stir in the pumpkin puree, and cook for 2 minutes. Spoon mixture into a 8” square baking dish. Set aside.

In a large bowl, mix together flour, brown sugar, sugar and salt. Stir in butter, mixing well, until mixture becomes crumbly. Stir in pecans and walnuts. Spoon topping into baking dish, over filling, and place in oven. Bake, 30 minutes, until topping is golden brown and fruit is bubbling.

Vegetarian Chicken & Dumplings

2009-10-28T13:03:00.004-04:00

As a vegetarian, you come to terms with the fact that there are just some dishes you will never eat again. Your grandma’s chicken marsala. A Thanksgiving turkey. Bacon. But sometimes, it is not the food you are craving, but the feeling. Because food is more than taste—it is emotional. A great meal involves all your senses, and can conjure up amazing memories.

Such is the case with Lisa, a very sweet reader, who’s vegetarian husband longs for his mother’s Chicken & Dumplings. She wished to re-create the dish for their anniversary today. Did I have a recipe she asked? I did not. Which of course led me to dream about dumplings ALL DAY LONG. I too was longing for her mother-in-law’s homemade dish. I can just imagine her humming while chopping the vegetables, smiling down at her son while the butter melts, thoughtfully mixing together the dumpling batter.

So I researched. Pulled apart various recipes. And somewhere along the way came to realize that it is not the chicken that makes this dish. It is the hearty broth, made with flour and butter, the fluffy dumplings, mixed with care, and the big steaming bowl, served with love.

Happy Anniversary Lisa!

Vegetarian Chicken & Dumplings
serves 4-6

4 T unsalted butter
1 large onion, chopped
6 T all-purpose flour
3 T sherry cooking wine
6 c vegetable broth
1/2 c lowfat milk
2 t salt
1/2 t pepper
2 bay leaves
1 t fresh thyme leaves
3 c chopped mushrooms (10 oz)
2 c chopped celery (6 stalks)
1 c chopped carrots
1 c frozen peas
2 T minced fresh chives

Dumplings
2 c all-purpose flour
2 t baking powder
3/4 t salt
1/4 c minced fresh herb (I used chives, thyme & sage)
2 T unsalted butter, melted
3/4 c lowfat milk

In a large skillet, heat butter over medium-high heat. Add onion, and sauté until onion begin to brown, about 8-10 minutes. Whisk in the flour and sherry, scraping any brown bits of the bottom of the pan. Add the vegetable broth, milk, salt, pepper, bay leaves and thyme. Bring to a boil, and add mushrooms, celery, carrots, peas and chives. Reduce heat, and simmer 20 minutes, until vegetables are tender. Season to taste.

In a large bowl, stir together flour, baking powder, salt and herbs. Gently mix in melted butter and milk, until mixture just comes together (DO NOT over-mix or dumplings will be dense).

Drop dumpling batter into the simmering stew by heaping teaspoonfuls (about 15 total). Cover and simmer until dumplings are cooked through, about 15 minutes (DO NOT uncover while the dumplings are cooking, as steam will escape).

Maple-Pumpkin Pasta with Blue Cheese & Sage

2009-10-24T15:24:00.022-04:00

Last Saturday, we awoke to a perfectly sunny (but crisp!) fall day, and I had a plan. It involved apple picking, hay rides, maple syrup, and lots and lots of pumpkins. In short, I was going to fit “fall” into this one free Saturday. We headed north, driving leisurely through New Hampshire country roads to our first stop, Parkers Maple Barn. The Sugar House has an adjoining restaurant, which serves breakfast all day. It is famous for pumpkin pancakes and maple glazed short ribs, which I knew would help Tommy temporarily forget that the rest of the day would entail apple picking and leaf peeping, not watching college football. Stomachs full and my bag bursting with souvenirs of maple syrup candy and a pumpkin cookbook, it was off to a nearby orchard.

We arrived at Windy Will Orchard ready to pick, but the early cold front had ended the apple picking season early. There was no time for disappointment however, as the shop was stocked with pre-picked-bags. Plus I had already run off to snap photos of the idyllic setting. We were surrounded by the colors of fall—a field of pumpkins, a little red barn, the turning leaves, a green John Deere and corn mazes.

I would have stayed all day. But, I knew the next stop would be worth leaving for. We set west, along 124 through Jaffrey. The houses overlooking Mount Monadnock had amazing views, and I exclaimed once or twice, “Stop the car!”, as an ideal photo opportunity whizzed by. Parked in a stranger’s driveway, I had to laugh when another car pulled up behind us. Apparently we were not the only uninhibited leaf peepers in search of the perfect shot.

Upon entering Keene, we followed the signs to park, and jumped on board the shuttle bus to downtown. A quick few minutes later, we stepped off and were greeted with pumpkins. But, not just any pumpkins. 29,762 carved and lit jack-o-lanterns (just short of Boston's world record of 30,128). The Keene Pumpkin Festival was in full swing and Main Street was lined everywhere you turned with the orange beauties. At either end, two sky-high displays watched over the festivities.

I was eager to explore, but a sign for pumpkin beer and an outdoor patio grabbed my attention (I never say no to dining al fresco, even if it is 40 degrees outside). We sat, bundled up, below twinkling lights and enjoyed an icy glass and antics of the eccentric bartender. Slightly warmed, we stepped back onto Main Street, following the beckons of street vendors. Spiced Cider? Yes, please! Zesty Peanuts? Of course! Caramel Apples? I love this place!

Hours later, our bellies full, we made our way back to the car. Day light dwindled as we headed home, but I was warm, filled with inspiration from the perfect autumn day.

Maple-Pumpkin Pasta with Blue Cheese & Sage
Inspired by pumpkins, maple syrup and Whole Loving . serves 4

1 lb tube pasta (penne, rigatoni, etc..)
2 T olive oil
1 med onion, chopped
1/4 c maple syrup
4 c cubed pumpkin
1/2 c vegetable broth
2 T chopped fresh sage
1 T brown sugar
1/4 t cinnamon
1/2 t salt
1/2 t pepper
1/2 crumbled blue cheese
1/2 c toasted pumpkin seeds (optional)

Bring a large pot of salted water to a boil. Add pasta, and boil until tender. Drain, and set aside.

In a large pan, heat olive oil over medium heat, and add onion. Sauté 6-8 minutes, until onion begins to brown. Add maple syrup, pumpkin, vegetable both, sage, brown sugar, cinnamon, salt and pepper. Cook, stirring occasionally, 25-30 minutes, until pumpkin is tender. Add cooked pasta, and toss until well combined. To serve, top with crumbled blue cheese and toasted pumpkin seeds.

Black Bean & Sweet Potato Quesadillas

2009-10-21T09:24:00.007-04:00

Yesterday was my last CSA pickup and while I am quite sad to see the season end, I left with three huge bags of goodies that should keep me busy for a few weeks. I have a few unusual vegetables to get creative with—celeriac and parsnips, some of the usual fall suspects—Chinese cabbage and greens, and a butternut squash that doesn’t stand a chance to make it through the weekend.

But this week, I am on a sweet potato kick. They pair so nicely with both the sweet and savory, which provides a wealth of possibilities. This recipe I had made over a year ago and it just stuck in my mind. With the amount of recipes I go through, and the amount of blogs, books and magazines I constantly draw inspiration from, that says something.

Black Bean & Sweet Potato Quesadillas
adapted from Vegan Planet . serves 4

2 large sweet potatoes, peeled and cut into 1/2" cubes
2 T olive oil
3 garlic cloves, minced
2 small jalapenos, finely chopped
14-oz can diced tomatoes
15.5-oz can black beans, rinsed and drained
juice of 1 lime
1/2 t salt
1/4 t pepper
1 large handful fresh cilantro, leaves chopped
1/2 small red onion, finely chopped
1 c crumbled feta cheese (optional)8 whole-wheat tortillas
1 c salsa

Preheat oven to 400F. On a baking sheet, arrange sweet potato cubes in a single layer. Bake 20 minutes, until tender. Remove from oven and set aside, leaving oven on. In a large pan, heat olive oil, over medium heat, and add garlic and jalapenos. Sauté 3-5 minutes, until garlic just begins to brown. Add diced tomatoes, black beans, lime juice, salt, pepper and cilantro. Cook 5-7 minutes, stirring occasionally, until well heated. Turn off heat, stir in red onion, feta (if using) and sweet potato. Season to taste with salt and pepper.

Arrange four tortillas on a baking sheet. Transfer to oven, and bake 2 minutes. Remove from oven, and top each tortilla with sweet potato mixture and an additional tortilla. Transfer to oven, and cook 6 minutes, until tortillas are golden brown. To serve, cut each tortilla into quarters and top with salsa.

Baked Tofu

2009-10-16T10:23:00.006-04:00

I sometimes overlook the simplest meals when I come to share my recipes here. I often want to present something so enticing, that you will think oh-my-god-I-must-make-this-now. And that’s all well and good, but often not reality. I know I am personally struck with at least a few nights each week where I am so thoroughly exhausted and need to make something healthy yet mindless. So, if this baked tofu helps at least one of you today, I consider my work here a success.

Feel free to add this to rice, salads, soups or just munch on it as a snack. It stays reasonably crunchy in the fridge for a few days also. Last night I added it to this delicious Asian Coconut Noodle Soup from Dana. So good!

Baked Tofu
serves 2-4

14 oz firm tofu, cut into 1/2" cubes (no need to press out water)
2 T soy sauce
1 t sesame oil

Preheat oven to 500F. Arrange tofu cubes on a baking sheet, in a single layer. In a small bowl, combine soy sauce and sesame oil. With a pastry brush, generously coat tofu with sauce. Bake 30 minutes, flipping tofu every 10 minutes, with a spatula, to ensure an even crunch. Remove from oven and allow to cool.

Asiago Sweet Potatoes

2009-10-13T08:42:00.010-04:00

I came across the most fabulous kitchen gadget a few months back. It’s called a mandoline. What, you've heard of it? Huh. Then I really wished you had told me about it sooner. This little $5 tool has transformed my life. That, and the citrus squeezer (what was I trying to do juicing lemons and limes with my bare hands?).

First, I went on a bit of a mandoline-slicing-caramelized-onion-kick. Then I was on to potatoes. Now, its onions AND potatoes. I know, things are getting crazy around here.

I’m gearing up for Halloween.

If you are sitting there mandolin-less, this dish is certainly doable with a sharp knife and a steady hand. After that, it’s some quick layering, and the oven finishes the work.

I don’t often make a dish over and over, but this is one of my Fall favorites and one that will be awarded a place at the Thanksgiving table this year. I think Tommy agrees, he’s on his third helping.

Asiago Sweet Potatoes
serves 4

4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese

Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.

Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.

Interview at Simply Hue

2009-10-07T13:43:00.003-04:00

Just a quick note to let you know that the lovely Vicki of Simply Hue has just posted an interview of yours truly. If you have never visited Simply Hue, you must go now! It is a great inspiration for color, photography and all things creative. Thanks Vicki! You can see the interview here.

Broccoli-Cheddar Soup

2009-10-06T11:47:00.006-04:00

I have embarked on the most ridiculous project—and all by accident. It started when I returned home from Alaska and was confronted with friends and family asking “How was your trip? Do you have photos?” Do I have photos? Ha! I have over 850 photos that needed to be sorted, cropped and corrected. And they will not be released in to the world until they are perfect. Perfect. But there was this nagging voice inside my head telling me that I need to get to previous photos before I even attempt these. I tried to quiet it, but nagging voices aren’t that easy to silence. Well, at least mine is not. So I looked back to see when I last printed out photos. And as it turns out, it was 2004. As in FIVE years ago. Oh lord.

So to compensate, I am keeping my cooking projects simple. And hearty. I have had this soup bookmarked for some time, but made one significant change to the recipe. I substituted tofu for cream. I wanted to mimic the texture of a thick creamy soup, and the tofu adds protein and significantly lowers the fat. It’s fuel for long nights buried in Photoshop.

Broccoli-Cheddar Soup
adapted from Gourmet . serves 4

1 medium head broccoli, cut into small florets
2 T olive oil
1 large potato, peeled and cut into 1/2" cubes
1 red bell pepper, chopped
1 medium onion, chopped
1 large garlic clove, minced
1 t cumin
1 t salt
1/4 t black pepper
1/2 t ground mustard
2 T flour
1 c soy milk (or skim)
2 c coarsely grated sharp Cheddar cheese
6-7oz firm tofu (apx 1/2 block)

Bring a large pot of salted water to a boil. Add broccoli, and cook until just tender, 2-3 minutes. Drain, reserving 3 cups water. Rinse broccoli with cold water to stop cooking, and set aside.

In a large pan, heat olive oil, over medium heat. Add potato, pepper, onion, and garlic. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, mustard and flour, and cook, stirring, 2 minutes. Add reserved 3 c water, and bring to a boil. Reduce heat, and simmer (partially covered), until potatoes are tender, about 10 minutes. Add soy milk and Cheddar, stirring to melt.

Transfer 3 c soup to a blender, and add tofu (this may need to be done in 2 batches). Puree, until smooth. Return to pot. Add florets and cook over medium heat, until heated, 2-3 minutes. Season to taste with salt and pepper (I added about 1 t more salt).

Market Basket: Fall Basmati Rice Salad

2009-10-01T20:39:00.002-04:00

I am having quite a bit of fun creating recipes for the Harvard Farmers’ Market and I hope the local newspaper readers are enjoying them as well! Saturday is week 7 of the market and as the leaves begin to change and the mornings are getting chillier in New England, squash is filling the markets. I will have plenty more squash recipes in the coming weeks, but wanted to begin with this simple rice salad. It makes a large pot to share, which can certainly be prepared ahead. However, add the nuts at the last minute, because the crunch they provide is unbeatable!

Boston-area readers, the Harvard Farmers’ Market is open Saturday's from 9-1. Previous market recipes can be found here or via the link on the right nav.

Remember Kara Phillips’ fabulous Zucchini Enchilada illustration? Well, Kara has just opened an Etsy shop, aptly named cook❤love❤draw. Her custom illustrations are such a cute holiday gift, and the $35 price is more than reasonable. I am really looking to support the handmade community this season—thanks for a great idea Kara!

Fall Basmati Rice Salad
serves 4-6

2 c brown basmati rice
4 c vegetable broth
1 medium squash, peeled, seeded and cut into 1/2" cubes
1/2 small red onion, finely chopped
1 c coarsely chopped celery
1/2 c fresh chopped cilantro
1/2 c dried cranberries
1 c toasted walnuts or almonds, chopped
1/4 c olive oil
3 T soy sauce
1/2 t rice vinegar
the juice of 1 lemon
3 t ground cumin
1/8 t sugar

In a saucepan, combine rice and vegetable broth, and bring to a boil. Cover, reduce heat to a simmer, and cook 40 minutes, until tender. Transfer to large bowl.

Preheat oven to 425F. Arrange squash on a baking sheet, transfer to oven, and roast for 25 minutes, until tender. Add to bowl with rice. Stir in red onion, celery, cilantro, cranberries, almonds and walnuts. In a small bowl, whisk together olive oil, soy sauce, rice vinegar, lemon juice, cumin and sugar. Pour over salad, and toss to coat. Serve warm.

Print Recipe >

September Blogger Favorites

2009-10-01T17:02:00.003-04:00

The fabulous blogger recipes I tried this month…

Iraqi-Inspired Seitan and Eggplant Stew, Fat Free Vegan Kitchen
Warm Butternut Squash and Chickpea Salad, Smitten Kitchen

Need more inspiration? Visit all my favorites here.

Halloumi Kabobs

2009-09-29T10:53:00.014-04:00

I’m back from vacation and catching up on laundry, work and the incredible amount of rss feeds I missed (you guys have been busy!). I did want to share a quick idea for those who are still craving grilled food this Fall. I whipped this up one night before I left and it was the perfect quick meal. By broiling, you can replicate the delicious charred edges that grilling produces—without standing in the cold. If you have never grilled lemon, I highly recommend it. It mellows the flavor, and creates a super juicy dressing to squeeze over your cheese, bread or vegis.

Halloumi Kabobs
serves 2 as a main dish

1 lemon, cut in eight wedges
1/2 loaf wheat Ciabatta bread, cut into 1” cubes (about 4 c)
6-8 oz halloumi cheese, cut into 1” cubes
4 T olive oil
2 T chopped fresh herbs (I used basil and thyme)
salt and pepper, to taste

To create kabobs, thread a skewer with a bread cube, a halloumi cube, a bread cube, a halloumi cube, and a lemon wedge. Repeat with remaining ingredients on remaining skewers. Place skewers on a non-stick baking sheet. Drizzle with olive oil and sprinkle with herbs, salt and pepper. Broil on high, 5-7 minutes, until edges begin to brown. To serve, squeeze cooled lemon wedges over kabobs.

Print Recipe >

Market Basket: Spanish Tortilla with Kale

2009-09-24T21:29:00.003-04:00

Saturday is the sixth week of the Harvard Farmers’ Market and although I am out of town (Alaska!), I can assure you the market is loaded with greens right now. Kale, Swiss chard and mustard greens are all in season, and although they don’t look like much fun, I beg you to add them to your list this week. They are packed with nutrients and can be thrown into so many delicious dishes (Think: soups, stir fry, pasta, risotto...). This tortilla is one of my favorites and is a great weeknight or brunch meal. Just a few simple ingredients and you have yourself a healthy dinner.

Have a great weekend, I’ll be back next week. And If I know myself, there will be no lack of Alaska photos to share!

If you are in the Boston-area stop by the Harvard Farmers’ Market, Saturday from 9-1, for local produce, breads, cheese, meats and handmade goodies. Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.

Spanish Tortilla with Kale
serves 4

4 T olive oil
1 large onion, chopped
1 1/2 lbs small red potatoes, sliced very thin
6-8 stems kale, stalk discarded and leaves chopped
2 t salt
1 t pepper
6 large eggs

Preheat oven to 400F. In a large sauce pan, heat 3 T olive oil over medium heat. Add onion and potatoes, and cook 10 minutes, stirring occasionally. Add kale, salt and pepper, and cook 7-10 minutes, until potatoes are tender. Remove from heat.

In a large bowl, beat eggs with a fork. Add potato mixture, scraping the sauce pan clean, and stir to coat.

Add 1 T olive oil to the sauce pan, swirling to coat. Pour in potato-egg mixture, and transfer to the oven. Bake 20-25 minutes, until tortilla has puffed, and a knife inserted comes out clean. Allow to cool, and cut into slices to serve.

Spiced Okra

2009-09-21T11:16:00.007-04:00

A few weeks back, I came across a fabulous okra dish when out with friends for Indian food. As luck would have it, the next day I found myself with a small bunch of okra at my CSA pickup. It was as if the hand of fate was screaming at me, Okra! Okra!

Ok, ok all ready. I’ll make okra.

I am not entirely versed in okra. As in, this is my first time cooking it. So I don’t have any more words of wisdom, than a quick google search could tell you. But one of the things that stood out about the Indian dish, was that the okra had a nice crunch to it. In order to achieve this, I decided to cook the vegetable separate of the sauce. This worked wonderful, and unlike many dishes where the spices should simmer with the vegetables to ensure proper flavor, FLAVOR is one thing that this dish does not lack.

The ensuing dish, is one inspired by a Bhindi Masala. And while, Bhindi-Masala-Made-By-Girl-Who-Has-No-Idea-How-To-Make-Bhindi-Masala, has a nice ring to it, it was just too long.

So, Spiced Okra it is.

Spiced Okra
serves 4

4 T olive oil
2 garlic cloves, minced
2 T fresh ginger, minced
2 large tomatoes, roughly chopped
1 t salt
1 t cumin
1 t corinader
1 t garam masala
1/2 t turmeric powder
1/2 t chili powder (or more, to taste)
10-15 okra, washed, pat dry and cut into 1/2" pieces
1 med onion, chopped
2 small green peppers, chopped
1 small handful cilantro leaves, chopped

In a large saucepan, heat 2 T olive oil over medium-low heat. Add garlic and ginger, and sauté 3-4 minutes, until garlic begins to brown. Add tomatoes, salt, cumin, coriander, garam masala, turmeric and chili powder. Stir well, and cook 12-15 minutes, until tomatoes completely break down. Turn off heat.

In a medium saucepan, heat 2 T olive oil over high heat. Add okra, onion and peppers. Cook, 3-5 minutes, until vegetables are just tender, stirring often. Transfer to pan with sauce and stir well. Sprinkle with chopped cilantro and adjust spices, to taste. Serve over Basmati rice or with Naan.

Market Basket: Apple, Cheddar & Thyme Galette

2009-09-17T20:52:00.007-04:00

I’ve shared with you before my affinity for turning traditionally sweet dishes into savory ones. First, there was the Blackberry Tart. Followed by the French Toast. And now, an apple galette. It’s quite evident I have an addiction.

And it’s called salt.

I enjoy a good apple pie or cobbler. And if there is caramel sauce involved, please step aside. But, I thought it would be fun to change things up a bit for week 5 of the Harvard Farmers’ Market. When I visited this past Saturday, I chatted with the lovely lady at Springdell Farm about my intentions. She suggested MacIntosh and Sanza apples and filled my bag with a half-dozen of each. Always eager to help, Tommy carried the bag to the car and exclaimed that this was much easier than apple picking. Nice try. There is still a good month left for apple picking here in New England and I have my sights set on many, many caramel apple treats.

Boston-area readers, stop by the Harvard Farmers’ Market this Saturday from 9-1 for local produce, breads, cheese, meats and handmade goodies. And visit Springdell Farm at their little white farm stand on 119 in Littleton. Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.

Apple, Cheddar & Thyme Galette
serves 4 as an appetizer

1 puff pastry sheet, rolled thin
1 c and 1 T shredded sharp Cheddar cheese
1 t salt
1/2 t pepper
2 t fresh thyme leaves, plus additional for garnish
3 apples, peeled, cored, and cut into 1/4" slices
juice of 1 lemon
2 T honey
1/2 t cinnamon

Preheat oven to 400F. Place pastry on a non-stick baking sheet, and trim edges to make a circle. In a small bowl, mix together 1 c Cheddar, salt, pepper and thyme. Sprinkle pastry with cheese, leaving a 1" border on all sides. In a large bowl, combine apple slices, lemon juice, honey and cinnamon. Mix well. Arrange apples on pastry, on top of Cheddar. Fold edges of pastry toward center, pressing gently to seal (dough will only partially cover apples). Sprinkle with 1 T Cheddar and garnish with thyme. Transfer baking sheet to oven, and bake for 30 minutes, pressing pastry sides in every 10 minutes, if needed, until crust is golden brown.

Two-Corn Polenta

2009-09-15T15:39:00.008-04:00

I hope you are not sick of corn yet, because it is quite evident, I am not. I stocked up at the market this week, because it is my last ditch attempt to hold on to summer.

Yes, I am getting desperate.

I still have two more ears in my fridge and if my husband gets his way, I will be cooking this dish every night until we go away. I can’t say I am against this idea. With a cheesy, mashed-potato-like consistency, this polenta is definitely a new house favorite.

Two-Corn Polenta
serves 4

1 T olive oil
2 T butter
1 large garlic cloves 1 med onion
4 ears corn, husked
3 c water
1/2 c cornmeal
2 t salt
1/2 t pepper
1 c shredded asiago cheese
1/8 c fresh basil leaves, chopped

In a large saucepan, heat olive oil and butter over medium heat. Add garlic and onion and sauté 5-7 minutes, until onion is translucent. With a serrated knife, cut corn kernels off ear, directly into the pan. Stirring, sauté 3 minutes. Add water, cornmeal, salt and pepper. Bring to a boil and reduce heat to a low simmer. Cook, stirring often, 30 minutes. Turn off heat, and stir in asaigo and basil.

Tomatillo Soup

2009-09-13T20:24:00.010-04:00

I love coming across new, interesting produce. Tomatillos, or husk cherries, have been on my radar for some time now. I was patiently waiting for their season to come, and was excited to see a row growing at my CSA this year. Unlike many CSAs where boxes are delivered or available for pick up once a week, we are invited to go directly to the fields and pick some of the produce, such as beans or tomatoes. I have a love hate relationship with this. On one hand, it is satisfying to know I had a hand in harvesting. Yet, since it is an organic farm, no matter how much bug spray I spray myself with, it is inevitable that my arms and legs will be covered with bites when I arrive home.

This past week, when the blackboard directed us to the tomatillos, I could not contain my excitement. I guess I am a bit crazy, since the highlight of my week is tomatillos, but I have accepted my fate. I was planning this tangy, Mexican-inspired soup for months, so the last step was getting my hand on some fresh tomatillos. Hand-picked by me, this soup was even more special. And, oh yes, it was worth the bug bites.

Tomatillo Soup
serves 4

2 T olive oil
1 medium onion, chopped
2 large garlic cloves, minced
2 ears fresh corn, husked
2 jalapenos, seeded and minced
10-15 medium tomatillos, husked and chopped
2 c water
juice of 2 limes
1 t honey or agave nectar
2 t salt
1 t cumin
1/2 c chopped cilantro
1 c cooked rice (I used basmati)
1 avocado, peeled, pitted and cut into slices

In a large sauté pan, heat oil over medium-high heat. Add onion and garlic, stirring, and sauté 5 minutes, until onion is translucent. With a serrated knife, cut kernels from the ears of corn, directly into pan. Stirring, add jalapenos and sauté 2 minutes. Add tomatillos, water, lime juice, honey, salt, cumin and cilantro. Bring to a boil, then reduce heat, and simmer 10 minutes. Stir in cooked rice, and simmer, 5 minutes. Season to taste. Remove from heat and ladle into soup bowls. Top with avocado slices.

Note: I also topped the soup with sliced wheat tortillas, drizzled with olive oil, sprinkled with salt, and broiled until golden brown. mmm.

Market Basket: Roasted Eggplant Panini

2009-09-10T21:35:00.015-04:00

Goodness, this week certainly got away from me. It’s not that I haven’t been cooking and eating, it’s just that I haven’t been posting. My mind is preoccupied with the fact that in one week I will be traveling to Alaska. Well, technically Alaska by way of Seattle. But you get the drift. So, I am a busy bee packing and planning.

However, this Saturday is week 4 of the Harvard Farmers’ Market, and I am sharing a favorite recipe, Roasted Eggplant Panini. Panini are a staple in my house. A dressed-up grilled cheese, panini possibilities are endless. A bit of pesto, vegis or fruit, herbs, your favorite cheese—it’s the perfect fridge cleaning meal. This one in particular deserves recognition for the roasted vegetables. Sliced, drizzled with olive oil and sprinkled with a bit of salt and pepper, the oven magically chars and caramelizes the vegis their own juices.

Tonight it worked out perfectly. Eggplant and tomatoes in oven, I laced my running shoes and was out the door. I returned 45 minutes later (ok, if I’m being honest, it was more like 20), to the most delicious smell. Dinner. Mmmm.

Now, back to packing.

Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies. Harvard Farmers’ Market recipes can be found here or via the link on the right nav.

Roasted Eggplant Panini
makes 4 panini

1 medium eggplant, cut into 1/4" slices
2 c cherry tomatoes, halved
3 T olive oil
salt and pepper, to taste
4 oz goat cheese
2 T grated Asiago or Parmesan cheese
1/2 c basil leaves, coarsely chopped
eight 1/2”-thick slices ciabatta bread

Preheat oven to 350F. Arrange eggplant and tomato halves, cut side up, on a baking sheet. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Roast 45 minutes until vegetables are cooked through (small eggplant slices may be done after 35 minutes).

In a small bowl, mix together goat cheese, Asiago and basil. Slather each bread slice with the goat cheese spread. Arrange roasted eggplant and tomatoes on four slices, and top each with an additional bread slice.

In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.

Kara Phillips Design

2009-09-07T21:45:00.008-04:00

(click image to view larger)

How great is this? The lovely Kara, of Kara Phillips Design, has turned my Zucchini Enchiladas recipe into a work of art! I am honored, and overwhelmed by her talent! I absolutely agree she should open an Etsy shop—her illustrations would make such fun gifts!

Market Basket: Corn, Edamame & Black Bean Salad

2009-09-03T09:57:00.012-04:00

Can you believe it is September? I still have plenty of summer recipes to try, and this weekend, Labor Day, is the un-official end of summer. Although, since I am in total denial I may try to stick in a few more summer recipes this next week. Growing season in New England is behind because of the crazy weather we had in early summer. Think rain. Lots and lots of rain. So I think I may be justified in another tomato recipe (or two).

If you know me outside of this blog, you know that I am a total summer person through-and-through. And while I like fall on principal, I don’t like what follows it. Please don’t make me say it. It’s much too early for the w word. That’s where corn comes in. While evoking memories of summer barbeques, it easily makes the transition to fall with heartier dishes. If I must make the transition, corn is the perfect way to do it. This Saturday is the third week of the Harvard Farmers’ Market, and rest assured, corn will be available! If you are in the Boston-area definitely stop by from 9-1 for local produce, breads, cheese, meats and handmade goodies. If not, get your hands on some corn, as this simple salad is perfect for your Labor Day barbeque.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.

Corn, Edamame & Black Bean Salad
serves 4

kernels from 2 ears cooked fresh corn
2 c cooked edamame, pods discarded
15.5-oz can black beans, drained and rinsed
2 roasted red peppers, chopped
1/2 c dried cranberries
1/2 small red onion, finely chopped
1/4 c cilantro, chopped
3 T olive oil
1 T white wine vinegar
1 t salt
1/2 t pepper
pinch cayenne pepper

In a large bowl, combine corn, black beans, edamame, roasted red pepper, cranberries, onion and cilantro. Add olive oil, vinegar, salt, pepper and cayenne. Toss to combine.

August Blogger Favorites

2009-09-01T09:14:00.005-04:00

The delicious blogger recipes I tried this month…

Tomato Pate Feuilletee, Cannelle Et Vanille
Mom’s Ratatouille, Tartelette

Need more inspiration? Visit all my favorites here.

Blueberry Sauce

2009-08-31T09:20:00.006-04:00

Speaking of blueberries...The lovely Zoe of ZOMTBAKES put me up to the challenge of creating a healthy sweet. I’ve had blueberries on the brain recently, so I decided on a delicious naturally sweetened blueberry sauce.

The recipe and additional photos can be viewed here. And don’t forget to check out Zoe’s other delicious treats—this Pear & Ricotta Tart is one of my favorites.

Market Basket: End-of-Summer Peach Soup

2009-08-27T20:21:00.010-04:00

This Saturday is week two of the Harvard Farmers’ Market, and I am certain there is no better way to usher out summer than with a recipe featuring sweet, juicy peaches. While fall may be beckoning with its brisk mornings, the afternoon heat is still calling for simple, no-cook food. This chilled peach soup is not only refreshing, but better yet, it can be whipped together in 10 minutes with NO cooking time. Which gives me just enough time to enjoy sunset on the porch.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav. If you are in the Boston-area, stop by the Harvard Farmers Market this Saturday, for peaches and plenty other delicious produce, produce, breads, cheese, meats and handmade goodies.

End-of-Summer Peach Soup
serves 4

6 large peaches, peeled and pitted
1/2 c fat-free plain yogurt
1 T honey, plus more for garnish
juice and zest of 1 lemon
1/8 t cloves

In a blender, combine all ingredients, and blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours. Pour soup into bowls and garnish with a drizzle of honey.

Berry-Almond Crumble

2009-08-26T08:38:00.007-04:00

Three years ago today, Tommy and I were married.

Like many brides, I was wrapped up in the planning process leading up to the wedding. Swept away by invitations and gorgeous gowns. Overwhelmed by color options. I was getting married in the Cape, by the beach, so blue was a natural choice. But blue was so ordinary. And expected. And that, I did not want. The idea of seashell cakes and blue hydrangeas completely turned me off. However, in perusing flower ideas, I was completely drawn to cranberries in the bouquet. Yet cranberries screamed fall, not August. But blueberries screamed August! After finding a florist who could make my wacky request a reality, I became dubbed the blueberry bride. And then became a tad obsessed. Blueberries in the champagne! Blueberries in the cake! Blueberries as favors! Blueberries EVERYWHERE!

Now, as August rolls around and fresh blueberries are here once again, I smile, remembering how even months after the wedding celebration we would find leftover blueberries hiding in a bag or under a table. August 26 holds a special place in my heart. But so do blueberries. On the eve of our anniversary I could think of no better treat than to savor the sweet taste of blueberries, and remember the day, three year ago, that we became husband and wife.

Berry-Almond Crumble
serves 4-6

filling
2 1/2 c berries (I used blueberries & raspberries)
2 T sugar
1 T flour
1 t cornstarch

topping
1/2 c slivered almonds, chopped
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1 t cinnamon
1/4 t salt
1/2 c butter, melted (1 stick)
1/4 t vanilla extract

Preheat oven to 350F. In a bowl, combine filling ingredients, mixing well. Set aside.

In a large bowl, mix together almonds, flour, brown sugar, sugar, cinnamon and salt. Stir in butter and vanilla, mixing well, until it mixture becomes crumbly.

Spread filling evenly in a 8" square baking dish. Spoon topping over filling, and place in oven. Bake 30 minutes, until topping is golden brown and fruit is bubbling.

Zucchini Enchiladas

2009-08-25T08:34:00.009-04:00

We are at the end of the zucchini season in New England, but I couldn’t resist posting one last dish. Yes, I realize it has been zucchini and tomatoes and zucchini and tomatoes this last month. I promise some variety shortly—perhaps it will be the fall of pumpkins and spinach? No, no, I assure you I am looking forward to much more than that this fall.

However, if you are looking for a simple dish to use up the last of your summer squash, this is perfect. It is spicy and filling, yet you can control the cheese if you desire. But bathing suit season is pretty much over, so I really don’t see the point.

Zucchini Enchiladas
serves 4

sauce
1 T olive oil
4 small jalapenos peppers, chopped
1/2 small onion, chopped
1 large garlic clove, minced
1 c whole cherry tomatoes (or coarsely chopped tomatoes)
1 t salt
2 T flour
1 roasted red pepper

enchiladas
1 T olive oil
1 small zucchini, chopped
1 green bell pepper, chopped
1/2 small onion, chopped
8 wheat tortillas
1/2 c feta cheese
1 c jack cheese

Preheat oven to 400F. To prepare sauce, heat oil in a saucepan, over medium-high heat. Add jalapenos, onion, garlic and tomatoes and sauté 5-7 minutes, until onion is translucent and tomatoes have broken down. Transfer to a blender, setting pan aside for enchiladas. Add salt, flour and roasted red pepper. Blend until smooth. Set aside.

To prepare enchiladas, heat oil in the same saucepan, over medium-high heat. Add zucchini, pepper and onion, and sauté 5-7 minutes, until the vegetables are tender. Remove from heat.

Spread 1/2 c sauce in the bottom of a 9”x12” casserole dish. On a flat surface, place one tortilla. Fill center with zucchini mixture and feta cheese, leaving enough for the remaining 7 tortillas. Roll up sides, and place in casserole dish. Repeat with the remaining 7 tortillas. Pour the remaining sauce over the enchiladas, and top with jack cheese. Bake 20-25 minutes, until cheese is golden brown and bubbling.

Market Basket: Tomato Jam with Garlic Herb Toasts

2009-08-20T10:05:00.023-04:00

I have been given such a wonderful opportunity, by Rochelle Greayer of Greayer Design Associates and Studio G, to partner with the Harvard Farmers' Market this year. The market, which runs from August 22 to October 31, will feature produce, breads, cheese, meats and handmade goodies from 25 Boston-area vendors. For the next 11 weeks, I will be sharing recipes inspired by these hardworking vendors. You, my faithful blog readers, will be able to enjoy the recipes along with newspaper readers of The Harvard Post and The Bolton Common, who will be directed here (welcome new readers!). So really, it’s win-win for everyone! And for convenience, I have added a recipe index link on the right nav to all the Market Basket recipes.

Can you think of a better way to kick off the season than with tomato jam? No, I didn’t think so. I spread this sweet and tangy jam on garlic and herb toasts, but it would be delicious atop eggs, or even by the spoonful—if that’s your thing!

If you live in the Boston area, visit the market Saturdays, from 9 to 1 at Harvard Elementary School. And if you see a camera-happy-blonde-girl drooling over the produce, that’s me!

Tomato Jam with Garlic Herb Toasts
makes 2 pints jam

4 lbs tomatoes, coarsely chopped
1 jalapeno, minced
1 c sugar
1 t salt
1 cinnamon stick
1/2 t cloves
1 T red wine vinegar
juice of 2 limes
1 baguette, sliced thin
2 garlic cloves, peeled
sprig of fresh herbs, chopped (I used thyme)

In a large stock pot, combine tomatoes, jalapeno, sugar, salt, cinnamon stick, cloves, red wine vinegar and lime juice. Turn heat to high, and bring mixture to a boil. Cover, reduce heat to low, and simmer 1 1/2 hours. Uncover, and increase heat to medium. Cook 30 minutes, until much of the liquid has been absorbed, increasing heat at end if necessary. Set aside to cool.

Place baguette slices on a baking sheet, and broil 2-3 minutes, until golden brown. Rub with garlic and sprinkle with fresh herbs. Spread with warm tomato jam.

Store jam in an air-tight container in the refrigerator for up to 1 week.

Fattoush Salad with Za'atar Pitas

2009-08-19T11:32:00.020-04:00

Once a year I make it a point to catch the ferry to the Vineyard for the day. Martha’s Vineyard, that is.

The island where President Obama and his family were vacationing the same day I was there. But, for some reason I did not see him. He was not hanging around the ferry dock at Oak Bluffs, on the bus to Edgartown, or enjoying a margarita on the top deck at Nancy’s.

I know, I couldn’t believe it either. But I can be certain that he enjoyed every blissful minute on the idyllic island. It’s impossible not to. The second you step off the ferry you are transported to vacation-mode, with no worries. It’s like being in Jamaica. Except with khakis. And Range Rovers.

But I don’t go for the shopping. I don’t go for the beach. I don’t go for the margaritas. Well maybe, the margaritas... But, really, I go for the beauty. With the sun shining, Edgartown is incredibly inspiring and one of my favorite places to photograph. This year I had the hidden agenda of trying out my new lens for an upcoming trip. I spent the day in full tourist mode snapping photos left and right, high and low. This embarrassed my father, who has been coming to the island for 60 years. But if I racked up 350 photos of the Vineyard in one day, well, he’s in for a real treat when the family heads to Alaska next month.

And really, it’s too bad I didn’t see the President, because darnit, I had my camera ready.

Nancy’s is always our last and favorite stop of the day. My mother likes it because her name is Nancy, the guys love ogling the boats in the harbor and I enjoy working on my tan. In staying with tradition, I always order the Fattoush salad. It’s delicious.

And it compliments my margarita very nicely.

Fattoush salad with Za'atar Pitas
serves 4

dressing
2 garlic cloves, minced
juice of 2 lemons
2 T tahini
1/8 c olive oil

salad
2 pita bread rounds, cut into wedges
3 T olive oil
salt, to taste
2 T za'atar
4 c packed mixed greens
3 T chopped fresh mint
2 T chopped fresh parsley (or cilantro)
1/2 small cucumber, roughly chopped
10 cherry tomatoes, halved
1/2 small red onion, chopped
14-oz can chickpeas, drained and rinsed
1/c c crumbled feta cheese

In a small bowl, whisk together dressing ingredients. Set aside.

Place pita wedges on a baking sheet. Drizzle with olive oil and sprinkle with salt and Za’atar. Broil 2-3 minutes until golden brown and crunchy. In a large bowl, combine mixed greens, mint, parsley, cucumber, tomatoes and red onion. Top with pita wedges, chickpeas and feta cheese. Just before serving, toss with dressing.

Watermelon, Tomato & Feta Salad

2009-08-16T19:29:00.001-04:00

I first tasted the combination of watermelon, tomato and feta three years ago, and it opened my eyes to the world of unusual food combination. It’s a pairing your taste buds remember come fall, that fill your dreams during the cold winter and will make your mouth water when the first summer tomatoes arrive on the vine. But you must be patient. If you can wait for the height of the season, you will be rewarded generously.

In the past few years, watermelon-tomato salads have made the rounds. You will find recipes with mint, some with cucumber, and a few with the added crunch of almonds or pine nuts. I have tried different combinations, but this is my favorite. Each juicy, sweet, salty bite just screams SUMMER. And I don’t think there is anything better than that.

Watermelon, Tomato & Feta Salad
serves 4

4 c cubed seedless watermelon
20 cherry tomatoes, halved
4 c arugula
3 T chopped fresh basil
1 t salt
4 T olive oil
1 T red wine vinegar
1/2 t pepper
1 c crumbled feta cheese

In a large bowl, combine watermelon, tomatoes, arugula and basil. Sprinkle with salt, and toss. Add olive oil, vinegar and pepper, and toss until well combined. Top with feta cheese.

Note: This salad should be assembled just before serving.

Tomato & Goat Cheese Tart

2009-08-11T20:50:00.014-04:00

When Tommy and I first began dating, we took a road trip to Montreal. Arriving to the city late in the evening, we grabbed a drink and dinner at the hotel bar. A hidden culinary gem it was not, and the goat cheese pizza we ordered turned out to be a huge mistake. It was disgusting. The cheese was sour, and most likely rotten. A taste like that is not soon forgotten.

While my faith in goat cheese has be restored in the past few years, Tommy runs the opposite direction at the mere mention. Sometimes I use it deceitfully to my advantage. Oh, this cookie? Sorry, it has goat cheese it in. This fudge sundae? Yup, goat cheese again!

I have tried to sneak goat cheese into dishes, bribed him into trying bites, but he refuses, shakes his head continuously, and utters "Montreal" under this breath. So when I made this tart over the weekend, I knew he wouldn't be interested. But by the next afternoon, the leftovers taunted him as lunch time approached and his stomach began to rumble. A few minutes later I hear, “Oh my god, this is really good!” Damnit. Now I’m going to have to find another way to keep him from eating all my cookies.

Tomato & Goat Cheese Tart
serves 4

1 pastry puff sheet, rolled thin
3 eggs
1/4 c milk
3-4 oz crumbled goat cheese
3 T grated parmesan cheese
1/4 c basil leaves, roughly chopped
1 t salt
1/2 t pepper
1 T olive oil
2 garlic cloves, minced
2 leeks (white and green parts only), chopped
2 tomatoes, sliced thin

Preheat oven to 350F. In a 9 1/2” tart pan, press pastry sheet firmly into bottom and edges. Trim and discard excess. Pierce all over with a fork and place in freezer, 5-7 minutes. Transfer to oven and bake 5 minutes. Set aside.

In a large bowl, beat eggs with milk. Stir in goat cheese, parmesan, basil, salt and pepper, and set aside. In a medium saucepan, heat olive oil over medium-high heat. Add garlic and leeks, and sauté 5-7 minutes, until garlic in golden brown. Transfer to bowl with eggs and stir well. Pour mixture into pre-baked pastry puff. Lay tomato slices on top.

Place in oven and bake 35 minutes, until top puffs and begins to brown. Transfer to counter and allow to cool. Press bottom of tart pan up, releasing sides and place on a flat surface. Cut into wedges to serve.

Dark Chocolate & Cherry Zucchini Bread

2009-08-07T10:59:00.008-04:00

I’m suckered into buying baby clothes just as much as the next gal. I just adore the tiny shoes and mini ruffled dresses. But I’ve been told by quite a few friends that their newborns have more than their share of clothes. And since I am admittedly clueless about any “practical” gifts, I have decided to offer what I know best. Food! So when my friend Kelly gave birth to her second adorable boy, I promised to visit bearing gifts of the edible variety (plus I’m not sure how Ryder would look in a ruffled dress). While edible gifts are always welcome, edible gifts containing chocolate definitely have the edge.

So Dark Chocolate & Cherry Zucchini Bread was born out of my enormous stash of zucchini and overwhelming desire to make sure the new mom was getting enough chocolate. It’s a post-delivery requisite, no? And while I have had my struggles with zucchini this past month, the fabulous thing about this recipe is that my inability to remove water from zucchini yields a perfectly moist bread.

Dark Chocolate & Cherry Zucchini Bread
makes two 1-lb loaves

3 c all-purpose flour
1 1/4 c sugar
1 t baking soda
1/2 t baking powder
3 t cinnamon
1/2 t nutmeg
1/4 t allspice
1 t salt
2 t vanilla extract
1 c vegetable oil
3 eggs, beaten
3 c grated zucchini
3-4 oz dark chocolate, shaved into chunks
1 c chopped pitted cherries

Preheat oven to 350F. In a large bowl, combine flour sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. Stir together and add vanilla, vegetable oil and eggs. Mix well. Stir in zucchini, and mix until well combined. Carefully fold in chocolate and cherries until dispersed throughout batter. Pour into two 1-lb loaf pans, dispersing evenly. Bake 60-75 minutes, until a toothpick inserted into the center comes out clean.

Tomato Panzanella

2009-08-03T15:20:00.003-04:00

I personally have a love affair with panzanella. In spring, I enjoyed this version, all the while dreaming about tomato season and a summer variety. It’s here! It’s here! If you come to my house for dinner in July or August, chances are a tomato panzanella will be on the menu. Partly because it is my favorite summer dish, and partly because it pleases everyone. A vegetarian feeding a crowd of meat eaters isn’t always an easy challenge. Instead of putting the focus on meat vs vegi, I choose to focus on healthy, seasonal food that will leave everyone satisfied and not wondering where the meat is. The idea is about good food, and that’s that.

A panzanella is an excellent go-to meal for any time of the year. It is a snap to whip up and flexible for throwing in what you have on hand. Try adding in or substituting other summer favorites such as arugula, roasted tomatoes, corn or green beans. Just keep it simple and remember the basics: homemade croutons, a simple vinaigrette, seasonal vegis and herbs.

Tomato Panzanella
serves 4

croutons
3 c Italian bread, cut or torn into 1” pieces
olive oil
salt and pepper, to taste

salad
4 large tomatoes, cut into wedges
14-oz can artichoke hearts, drained and coarsely chopped*
1 c pitted kalamata olives, coarsely chopped
1/2 c coarsely chopped fresh basil leaves
3 T coarsely chopped fresh mint

dressing
1/3 c olive oil
1/4 c white wine vinegar
1 large garlic clove, minced
1/2 t salt
1/4 t pepper

Place the bread on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Broil 2-4 minutes, until golden brown. Remove from oven, and transfer to a large bowl. Add the tomatoes, artichokes, olives and basil. Toss to combine.

In a small bowl, combine all dressing ingredients. Stir well, and drizzle over the salad. Toss, and season to taste with salt and pepper. (Dish can be prepared ahead of time, with croutons added just before serving).

*substitution: 15.5-oz can cannelloni beans, drained and rinsed

July Blogger Favs

2009-07-31T16:25:00.004-04:00

A few delicious blogger recipes I tried this month…

Roasted Beet Salad, Lovely Morning
Tomato Basil Cream Pasta, VeganYumYum
Pearl Couscous with Olives & Roasted Tomatoes, Smitten Kitchen
Summer Squash Gratin, 101 Cookbooks

Need more inspiration? Visit June’s favs here.

Baked Zucchini Fritters with Feta & Herbs

2009-07-30T11:31:00.009-04:00

With all the cooking I do, I am very proud of my edible-to-disaster ratio. Meaning that, 98% of the time I can save a meal which is taking a turn for the worse. Maybe it needs a bit of salt, maybe a spin under the broiler—whatever it is, I can usually I can fix it and go on my merry way. But Zucchini! Ugh zucchini! Zucchini has been torturing me for years now, with all it’s delicious crunchy fries and fritters. Like eggplant, zucchini has a huge amount of water in it which needs to be removed if you want any sort of crunch. Which is easier said than done.

Last year, I attempted making fritters, but when I went to form them into patties, they were very wet. So I added more flour. Add then some more flour. And, oh right, some more flour. And when they were all done they tasted like, hmm…flour. Strange, I know. A few weeks ago, I set my sights on zucchini fries and while delicious in their garlicky-parmesan goodness, they were FAR from crunchy.

But since I refuse to surrender to the zucchini, I decided to try again. I mean really, how many meals could I possibly ruin in one month? I must have crunchy zucchini! And look, I did! I have photos to prove it! Now, with all my less than crunchy attempts, I have learned two things. (A) don’t add more flour to your patties, unless you really like the taste of flour. And (B) press the heck out of that zucchini until it can be pressed no more. And oh, ya, it will still be wet. It taunts me like that. (Seriously, if anyone can tell me how to make CRUNCHY zucchini fries, you will hold a special place in my heart).

Baked Zucchini Fritters with Feta & Herbs
adapted from Nigella Lawson . serves 2 as a main course

4 medium zucchini
1 c feta cheese, crumbled (large pieces broken up with fork)
5 scallions, finely chopped
3 T finely chopped fresh mint (plus additional for garnish)
2 T finely chopped fresh cilantro (or parsley)
1 c all-purpose flour
1 t salt
1/2 t pepper
1/2 t cayenne pepper
2 limes, sliced into wedges

Preheat oven to 400F. In a food processor (or with a hand grater), coarsely grate the zucchini. Transfer to an absorbent towel, spread into a thin layer, and let sit for 10 minutes. With another towel, press firmly to remove excess water. Let sit for 10 minutes (transferring to an additional towel, if needed). Again, press firmly with a towel, to remove excess water.

In a large bowl, combine feta, scallions, mint, cilantro, flour, salt, pepper and cayenne pepper. Add in shredded zucchini, and stir until well combined. With hands, form into 12-15 patties (mixture will be wet), and place on a well-greased baking sheet. Bake for 45-60 minutes, flipping every 15 minutes, until the edges are brown and crunchy (or longer depending on size/texture of patties). Serve with lime wedges and fresh mint leaves.

Asian Crunch Salad

2009-07-28T08:26:00.012-04:00

I would like to introduce you to my favorite green salad. It is perfection in every bite. The crisp vegis. The juicy oranges. The flavorful herbs. And of course, the crunch. If you find yourself with a huge head of cabbage this year, skip the coleslaw and make this instead. You can thank me later.

Asian Crunch Salad
inspired by Gourmet . serves 4

1/2 lb snow peas
4 c cabbage, cut into long, thin strips
4 c romaine lettuce, torn into bite-size pieces
1 c mandarian orange segments
1/8 c soy sauce
1/8 c fresh lemon juice (apx 1 lemon)
1/2 T white vinegar
1/2 T Asian sesame oil
1/8 c vegetable oil
1 T sugar (or agave nectar)
1 t salt
1/2 t black pepper
4 scallions, chopped
1/2 c chopped fresh cilantro
1/2 c sliced almonds, toasted (or chow mein noodles)
2 T sesame seeds, toasted

Bring a small pot of salted water to a boil. Add snow peas and cook until just tender, about 2 minutes. Transfer to a colander and rinse with cold water to stop cooking. Drain well. Place in a large bowl and add cabbage, lettuce, oranges, scallions and cilantro.

In a small bowl, whisk together soy sauce, lemon juice, vinegar, sesame oil, vegetable oil, sugar, salt, and pepper. Add to salad and toss well. To serve, sprinkle with sesame seeds and almonds or chow mein noodles.

Lazy Summer Lasagna

2009-07-24T12:22:00.010-04:00

I can’t say I’ve ever made a proper lasagna. I’m more of a throw-everything-in-one-dish-and-mix kind of gal than the tedious layering lasagna type. However, this past weekend a vegi lasagna was calling my name after a trip to The Tomato Lady. Cathy Leone, “The Tomato Lady” and her husband Mike own and operate a farm in Cataumet, MA. Their roadside stand sells flowers, herbs, organic vegis and as you would have guessed, amazing tomatoes. The farm is less than two miles from my parent’s summer house, but I just discovered it this weekend when my mom pointed out the recent write-up in Cape Cod Life magazine. Of course I raced to my car, my mouth watering with the prospect of fresh tomatoes, all the while wondering how I had never heard of the legend before.

Back at home I have been enjoying the perfect tomatoes all week long in simple dishes where the fresh ingredients are the stars. To keep this lasagna simple (ie:lazy), I skipped the whole noodle layering part and focused on the yummy ricotta-herb spread and vegis. The result is individual servings that are light and just the thing for summer.

Lazy Summer Lasagna
makes 4 individual servings

fresh pasta sheets, cut into eight 5” squares
2 T olive oil
2 garlic cloves, minced
1/2 medium onion, chopped
1 small zucchini, sliced thin
1 small yellow squash, sliced thin
2 c fresh whole-milk ricotta
3 T chopped, summer savory (or oregano)
2 T chopped, basil
1 t salt
1/2 t pepper
1 tomato, sliced thin

Bring a large pot of salted water to a boil. Cook pasta sheets, two at the time (to prevent sticking), 3-5 minutes until al dente. Transfer, with tongs, to a plate.

In a sauté pan, add oil over medium-high heat. Stir in garlic and onions, and cook 5-7 until golden brown. Transfer garlic and onion to a medium bowl, and set aside. In the same sauté pan, add zucchini and summer squash, and cook 6-8 minutes, stirring, until translucent.

Add ricotta, summer savory, basil, salt and pepper to the bowl with garlic and onion. Stir well and season to taste.

To assemble, place one pasta sheet on a plate. Spread with ricotta-herb mixture. Top with zucchini, summer squash and tomato slices. Finish with an additional pasta sheet, if desired. Season to taste with additional herbs, salt and pepper. Repeat to make a total of four lasagnas.

Fig & Red Currant Bars

2009-07-22T08:46:00.012-04:00

July has really been flying by for me. I have mile long list of recipes to try and a never-ending fridge full of vegis, but I am not getting much accomplished. The friend who I split my CSA with has been in Europe the last two weeks (ya, I know!), so I have been attempting to eat my way through the full share. This, along with the fact that I have been spending what’s left of my few free summer weekends lounging at the Cape leaves me only five days (if I’m optimistic) to work my way through a mess of vegis before the next round comes in. So, ya I’m behind.

But instead of concentrating on what I have on hand like a normal person, I decided to do something totally practical like buy a big box of figs. Oh, and red currants. In my defense, the season for both is limited and the red currants are oh so pretty I just couldn’t pass them up. Because apparently pretty is now a criteria for buying produce.

So I present to you Fig & Red Currant Bars, an oatmealy-fig-newton-esque bar (but SO much better), which perfectly combines all my favorite elements of baking. Sugar, alcohol and good looking produce.

If you cannot get your hands on red currants, don’t fret. While they add a delicious layer of flavor, they can be substituted with another berry (blueberries…mmm…) or left out if you’re a fig-only kind of fanatic.

Fig & Red Currant Bars
serves 6-8

Streusel Dough
1 1/2 sticks butter, melted (12 T)
1 c packed light brown sugar, divided
1 banana, mashed
3/4 t salt
1 1/2 c oats
1 1/2 c all-purpose flour

Filling
10-12 Black Mission figs, finely chopped
1/2 c red currants (plus additional for garnish)
1 c orange juice
1/4 c agave nectar
1/4 c packed light brown sugar
1/2 t ground cloves
2 T dark rum or Cognac

Preheat oven to 325F. Line a 13x9 baking pan with parchment paper, allowing ends to overhang. In a large bowl, combine butter, 3/4 c brown sugar, banana and salt. Stir well. Add oats and flour, and mix until well combined. Transfer half (or a bit more) of the dough to the baking pan, pressing into a thin layer evenly in the bottom. Add 1/4 c brown sugar to the remainder of the streusel dough in the bowl, stir, and set aside. Freeze baking pan 8-10 minutes, until dough is firm. Transfer to oven and bake for 20 minutes. Remove from oven and set aside. Increase oven temperature to 350F.

Combine filling ingredients in a medium saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes. Add in red currants and simmer an additional 10-15 minutes, stirring, until most of the liquid is absorbed. Spread filling evenly over crust. Scoop streusel dough, in small clumps, over filling. Sprinkle with additional red currants. Bake, 20-25 minutes, until streusel topping is golden brown. Carefully lift using parchment overhang and transfer to a cutting board. Allow to cool and cut into 2” squares.

Roasted Tomato & Carrot Soup

2009-07-20T21:54:00.007-04:00

I realize that (for a lot of us) it is summer and not exactly soup season. But this soup is fabulous, and should be enjoyed with farm-fresh vegis and herbs. I recommend adding it to your list for this tomato season, even if you have to eat it sitting next to your air conditioner.

Roasted Tomato & Carrot Soup
adapted from Bon Appétit . serves 4

1 large onion, thinly sliced
5-6 tomatoes
1 lb carrots, peeled if outer skins are tough
5 garlic cloves, unpeeled
1 T olive oil
1/2 c chopped fresh basil
2 c water
1 c fat-free milk
2 t salt
1 t black pepper

Preheat oven to 400F. Arrange onion, tomatoes, carrots and garlic cloves on non-stick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast vegetables, 55 minutes, until tender and brown.

Peel garlic cloves. In a blender, add half of the roasted vegetables, half of the basil and 1 c water. Puree until smooth. Transfer to a saucepan. Add the additional vegetables, basil and water to the blender, puree, and transfer to the saucepan. Add milk, salt and pepper, and bring to a simmer, over medium-low heat. Ladle into soup bowls and top with a drizzle of olive oil, basil or black pepper.

Whole Wheat Pasta with Summer Squash & Toasted Hazelnuts

2009-07-14T21:00:00.010-04:00

The summer squash season is fairly long and I have copious ideas and recipes to work my way through. First up is this simple pasta dish. It is ideal for a weeknight meal and makes great leftovers (which I have thoroughly enjoyed for lunch the last two days). Feel free to swap out your favorite pasta and if you are not a fan of hazelnuts, try pine nuts instead.

Whole Wheat Pasta with Summer Squash & Toasted Hazelnuts
inspired by Gourmet . serves 4

10 oz whole-wheat pasta
3 T olive oil
1 medium shallot, finely chopped
1 large zucchini, diced
1 large yellow squash, diced (or 2 pattypan)
juice of 1/2 lemon
2 t salt
1 t black pepper
1/2 c toasted chopped hazelnuts, skins rubbed off (or pine nuts)
1/2 c chopped fresh parsley
1/2 c chopped fresh basil
parmesan cheese, shaved, to taste

In a large pot of boiling salted water, cook pasta until al dente. Drain, and transfer to a serving bowl.

In a large skillet, heat oil over medium heat, then add shallot, stirring. Sauté until golden brown, about 5 minutes. Add zucchini, yellow squash, lemon, salt, and pepper. Cook, stirring occasionally, until vegetables are just tender, about 5 minutes. Transfer to the serving bowl with pasta. Stir in nuts, parsley and basil. Season to taste with salt and pepper and top with shaved parmesan.

Dill-Cucumber Salad

2009-07-13T11:29:00.006-04:00

This week, I received a huge amount of dill from the farm. When I was brainstorming for recipe ideas, my mind flashed back to a cucumber salad Tommy’s grandmother (hi grandma!) made a few years back. I dug through my piles of recipes and came across the card I had diligently written out at the time. The original recipe called for soup cream, which I swapped with low fat yogurt with excellent results. It is light, full of flavor and a perfect accompaniment to sandwiches or these burgers.

Dill-Cucumber Salad
serves 4

1/2 c low-fat plain yogurt
3 T cider vinegar
2 T chopped dill
2 t salt
1 t sugar
2 garlic cloves, minced
2 medium cucumbers, sliced thin (seedless, if available)
1 small onion, sliced thin, then roughly chopped

In a bowl, combine yogurt, vinegar, dill, salt, sugar and garlic. Mix well. Add cucumbers and onion, stirring to coat. Let sit 15 minutes before serving, for flavors to meld.

Roasted Beet Salad with Olive Croutons & Ricotta Salata

2009-07-08T21:54:00.014-04:00

The sun came out for FOUR WHOLE DAYS here in Massachusetts and I spent the time at my family’s beach house taking in as much as possible. The fourth of July is always one of my favorite times of year at the cape and this year was no exception, as a full house of family and friends joined us for the celebration of America, and my dad’s 60th birthday. The weekend consisted of boat rides, sun tanning, cookouts, cocktails, fireworks and A LOT of laughs. I forgot about emails and couldn’t remember which day it was. And it didn’t really matter. And that was nice. Really, really nice.

And just when I thought the weather had turned over a new leaf for July, we returned home to a hail storm, and people canoeing down our street because a river overflowed. Seriously. However, flood or no flood I HAD to pick up my CSA share. Among this week's bounty, I was greeted with a large bunch of red beets. But I assure you, the beets alone were worth the adventure.

Roasted Beet Salad with Olive Croutons & Ricotta Salata
adapted from Gourmet . serves 4

Salad
4-6 large beets, stems trimmed to 3/4"
6 c packed endive (or baby arugula)
1/4 lb ricotta salata, sliced thin or crumbled

Croutons
2 T kalamata olive paste
1 T olive oil
1 loaf french bread, sliced lengthwise

Vinaigrette
1/3 c finely chopped red onion
1 1/2 T whole-grain mustard
1 1/2 T white wine vinegar
juice of 1/2 lemon
1 1/2 t soy sauce
1/4 t salt
3 T olive oil

Preheat oven to 425F. Wrap beets tightly in foil and roast 1 hour. Carefully unwrap, and when cool, rub off skins with a paper towel and discard. Slice beets.
Place french bread on a baking sheet on spread with olive paste. Cut into 1" cubes and drizzle with olive oil. Broil 2-4 minutes until golden brown.

In a small bowl add onion, mustard, vinegar, lemon juice, soy sauce, and salt. While whisking, add oil in a slow stream.
To assemble, top endive with beets, croutons and ricotta salata. Drizzle with vinaigrette and season to taste with salt and pepper.

June Blogger Favs

2009-07-01T16:04:00.003-04:00

Most weeks, my days revolve around food. I am constantly thinking ahead of what to eat. Looking forward to lunch. Then dinner. Planning meals for days and months (ya, I said months) ahead. I am a planner and am constantly bookmarking and emailing myself ideas that pop into my head or recipes I see online. Food bloggers are not afraid to experiment and are constantly striving for the mix of ingredients that will make their own taste buds sing. Which is why I often try their recipes with great success. I want to share with you the ones I enjoyed this month, so you may taste them yourself. And if I write it down here, it will be etched in stone (er, the internet) so I will never forget!

Shallot Tarte Tatin, O Pistachio
Strawberry Tofu Chopped Salad, Sprouted Kitchen
Spring Panzanella, 101 Cookbooks
Spicy Chickpeas with Ginger and Kale and Lime Yogurt Sauce, Dana Treat

Asiago & Herb Savory French Toast

2009-06-30T08:39:00.014-04:00

If I am invited for brunch, I go for the bloody marys and maybe a home fry or two. Sweet, doughy breakfast foods, such as pancakes and waffles smothered in syrup do not really appeal to me. However if this were on the menu, you could keep your home fries. The idea of a savory French toast is one I really wish I came across sooner. It would certainly stop me from eating lunch at 9am, when I can’t find a satisfying breakfast food.

Asiago & Herb Savory French Toast
serves 2

1/2 c asiago cheese (or parmesan)
2 t finely chopped herbs (I used rosemary and oregano)
2 garlic cloves, minced
1/2 small onion, finely chopped
1 t salt
1/2 t pepper
1/2 c milk
12 baguette slices (I used wheat)
2 T butter

In a casserole dish, combine the cheese, herbs, garlic, onion, salt, pepper and milk. Mix well and add baguette slices in a single layer. Let sit 1 minute and flip, scooping the cheese-herbs mixture on top of the bread. In a large skillet, melt butter over medium-high heat. Add slices, with the cheese-herb mixture pressed into both sides of the bread. Cook 6-8 minutes on each side, flipping every 2 minutes to prevent sticking (cheese will melt and stick a bit). If desired, transfer to a baking sheet and broil 2-3 minutes on each side, for an extra crisp.

Flatbread with Gorgonzola, Caramelized Onions & Arugula

2009-06-25T21:19:00.009-04:00

You know how sometimes you eat something that is so good you can’t stop eating it, although you know you are going to make yourself sick, but you still don’t care? For me, that is this flatbread. I am lucky I am skilled at one-handed photography, as my other hand was preoccupied with shoveling flatbread slices in my mouth. And forget about “action” shots. The first 30 minutes I was in a caramelized-onion-induced-coma and didn’t know what was going on.

Flatbread with Gorgonzola, Caramelized Onions & Arugula
serves 3-4

1 T olive oil
3 T butter
3 medium onions, sliced very thin
3/4 c water
1/2 t dry active yeast
2 c all-purpose flour
1/2 t salt
4 c arugula, loosely packed
1 c gorgonzola cheese
black pepper, to taste

In a sauté pan, add olive oil and butter, over medium-low heat, until butter has melted. Add onions and stir well. Let onions cook 40-50 minutes, stirring occasionally, until onions are deep brown (reduce heat to low or add an additional 1 T butter if onions begin to burn). Set aside.

Preheat oven to 500F. In a small bowl, add water and dry active yeast. Stir well, and set aside 3-4 minutes until yeast has dissolved. In a food processor, add flour and salt. Blend. Through the hole in the cover, slowly pour in the water-yeast. Dough will quickly form into a bowl. Transfer dough to a floured surface and divide into two equal size balls. If needed, knead dough until smooth, 1 minute. Roll each ball out until very thin, but not transparent. Transfer to individual baking sheets.

Bake dough 4-5 minutes, until beginning to brown. Remove from oven. Top each dough with a drizzle of olive oil, arugula, caramelized onions and gorgonzola cheese. Bake 5-7 minutes, until edge begin to brown. To serve, slice flatbread and sprinkle with black pepper, to taste.

Collard Green & Olive Pesto

2009-06-23T15:44:00.008-04:00

As you know, I have an affinity for unusual pestos, but this collard green pesto may be the oddest I’ve ever made. I came across this early last summer, after searching for collard green recipes. I had received such an abundance from my CSA and was flat out of ideas. After a few rounds and few tweaks, it quickly became a favorite and I found myself anxiously awaiting the fall harvest of collards. I find it interesting that a pesto recipe with no basil and no cheese still tastes like, well, pesto.

Now, if you are not an olive lover, this recipe is probably not for you. I mean, it is called Collard Green & OLIVE pesto, right? However, if I have scared you, you could decrease the olives, and taste from there. The olives bring a wonderful saltiness, that I happen to love. But since 90% of what I cook is savory, that is not a surprise. Here I enjoyed the pesto on a panini with roasted red peppers, red onions and lettuce, and have leftover pesto to enjoy later in the week.

Collard Green & Olive Pesto
adapted from Gourmet

6 large collard green leaves, center stems removed
12-15 large pitted Greek olives (I used green and a few kalamata)
2 large garlic cloves, peeled
1/2 c water
1 t balsamic vinegar
3 T pine nuts
1/3 c sun-dried tomatoes, coarsely chopped
1/4 t cayenne pepper
1/4 t black pepper
1/2 t salt
1/3 c olive oil

Bring a large pot of salted water to a boil. Add collards, and cook until tender, about 15 minutes. Transfer to a colander to drain, pressing to extract excess water. Coarsely chop. In a food processor, blend olives and garlic until finely chopped. Add collards, water, vinegar, pine nuts, sun-dried tomatoes, cayenne, pepper and salt, and pulse until well chopped. With motor running, add oil in a slow stream, until well blended. Season to taste.

From-Your-Garden Lentil Salad

2009-06-22T10:28:00.001-04:00

It is officially summer (regardless of the crazy temperatures). So, if you haven’t already enjoyed a summer bash or two, they will no doubt be coming your way. Over the next few weeks I want to share with you a few of my favorite summer salads. They are perfect for the impromptu neighborhood gathering, a July 4th BBQ at the beach or a quick weeknight dinner with the fam. Each salad features a variety of ingredients, including fresh vegis (which can easily be substituted for what you have on hand), a grain or bean, cheese, nuts and an effortless dressing. They are everything summer should be about—fun, color, simplicity and enjoying the outdoors. Feel free to make them ahead of time which will let the flavors meld and save you stress. Just add any nut/cheese or delicate vegis (like greens, which may wilt) right before serving. First up, is a lentil salad ideal for radish season. The colors on this one just scream P-A-R-T-Y!

From-Your-Garden Lentil Salad
adapted from Bon Appétit . serves 4

1 c lentils (I used black)
2 c cherry tomatoes, halved
1 small red onion, chopped
1 small bunch radishes, sliced very thin
1 green bell pepper, chopped
1/2 c fresh cilantro leaves, chopped
1/3 c pitted kalamata olives, chopped
3 T capers
1/2 c olive oil
3 T fresh lemon juice
1 c feta cheese, crumbled

In pot of boiling salted water, cook lentils until just tender, about 20 minutes. Drain well and place in large serving bowl. Mix in tomatoes, onion, radishes, pepper, cilantro, olives and capers. In a small bowl, pour olive oil. Whisk in lemon juice and season to taste with salt and pepper. Add dressing to the lentil salad, tossing to coat. Before serving, mix in feta, tossing lightly.

Curried Red Lentil, Swiss Chard & Chickpea Soup

2009-06-18T16:25:00.008-04:00

Dear Mother Nature, Apparently you did not get the memo that it is June. JUNE! Because its rainy and cold. And according to the all-knowing Al Roker, we will not see the sun again for a week! A WEEK! It’s 60 degrees. Not 80 degrees like I have ever-so-patiently been waiting for since last September. Through ice storms and piles and piles of snow. You are lucky I have the perfect soup recipe for my swiss chard. And an electric blanket. Please get your act together. I’m not gonna deal with this crap come July.

Curried Red Lentil, Swiss Chard & Chickpea Soup
adapted from Bon Appétit . serves 4

3 T olive oil
1 large onion, chopped
2 garlic cloves, minced
1 large bunch Swiss chard, chopped, stems and leaves separated
5 t curry powder
1/2 t cayenne pepper
2 t salt
1 c baby carrots, coarsely chopped
4 c vegetable broth
2 1/2 c water
1 1/2 c red lentils
15-oz can chickpeas, drained and rinsed
plain yogurt

In large saucepan, heat oil over medium-high heat. Add onion, garlic and swiss chard stems, sauté until golden brown, about 10 minutes. Stir in curry, cayenne and salt. Add swiss chard leaves, carrots, broth and water, stir, and bring to a boil. Add lentils and chickpeas. Reduce heat to low, cover, and simmer until lentils are tender, about 12 minutes. Season to taste with salt and pepper. To serve, ladle into soup bowls and top with yogurt.

Baked Brie with Rosemary, Almond & Cherries

2009-06-17T08:46:00.006-04:00

My memories of baked brie are tied to times of gathering—the cranberry, pecan and honey version my mom made for Thanksgiving just hours after I became engaged or the jam and pasty-wrapped version my cousin makes for impromptu cookouts at the Cape. But I was feeling a bit too healthy from all the greens, so baked brie for dinner it was. It has fruit, right? And seasonal fruit at that! And honestly how can you turn down something literally oozing with this must goodness? The human mind is not capable of such will power. At least mine is not.

Baked Brie with Rosemary, Almond & Cherries
serves 4-6 as an appetizer

2 T chopped fresh rosemary
2 T chopped slivered almonds
2 T honey
1 brie cheese round
8 fresh cherries, pitted and chopped
crackers (of your choice)

Preheat oven to 400F. In a small bowl, combine rosemary and almonds. With a pastry brush (or knife), coat the sides of the brie with honey and dip into rosemary-almond mixture, pressing. Place brie on a baking sheet. Brush the top with honey and sprinkle with the remaining herb mixture. Place in oven and bake 20 minutes. Remove brie from oven and top with chopped cherries. Bake an additional 5-10 minutes until brie is soft when cut. Serve with crackers.

Spicy Garlic Greens with Cannellini Beans

2009-06-15T20:27:00.015-04:00

I completely underestimated this simple, nutritious dish, thinking my husband would never eat it. He grilled chicken and opted to try this as a side, but within minutes, he was up for seconds, and then eying my plate as I finished up the last few bites. Go figure.

Yes, greens do get a bad rap for being boring and tasteless, but sauteed with a few simple ingredients, these greens shine. The best part is, you probably already have dinner-worthy greens in your fridge without even realizing it. You know the "tops" of the beets or radishes you cut off and throw away when preparing the vegis? Those greens are perfect for this dish. I used beet greens, turnip greens and spinach, but feel free to experiment with kale, mustard greens or broccoli rabe. Excluding parsnip greens, every vegetable green is edible and an excellent way to get another meal out of your fresh vegis.

Spicy Garlic Greens with Cannellini Beans
adapted from Bon Appétit . serves 4

4-5 T olive oil
3 large garlic cloves, minced
1/2 t crushed red pepper flakes
8-10 c packed greens, stems removed, large pieces coarsely chopped
1 c vegetable broth
15-oz can cannellini beans, drained and rinsed
1 t Sherry wine vinegar
salt and pepper, to taste

Heat 4 T oil in large skillet over medium heat. Add garlic and red pepper flakes, stirring until garlic is golden brown, 2-3 minutes. Add greens, stirring to coat with oil, until greens begin to wilt. Add vegi broth and simmer until greens are tender, 5-7 minutes. Add beans, simmer until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in vinegar. Season with salt and pepper and drizzle with remaining 1 T oil, if desired.

Strawberry Salsa with Sugared Wonton Crisps

2009-06-11T12:04:00.017-04:00

I have been intending on making a strawberry salsa when I could hand-pick the strawberries, and that time has arrived! Not only is this salsa an enjoyable take on the traditional tomato, but it can be prepared savory for an app or sweet, as I have decided to do here. Of course tortillas would not work well for a dessert. But sugared wontons will. Which I had in the fridge from these. Which, I must add, also stays in the Asian theme, when paired with these noodles. Really, sometimes, I am amazed by my own resourcefulness.

Strawberry Salsa with Sugared Wonton Crisps
salsa adapted from Gourmet . serves 4

strawberry salsa
1 quart strawberries, chopped
1 small jalapeño chili, minced
1 T chopped fresh cilantro
juice of 1/2 lime
1/4 t salt
1 t sugar (omit sugar for savory salsa)

sugared wontons
15 wonton wrapper
2 T butter, melted
2 t sugar
1/2 t ground cloves (or cinnamon)

In a medium bowl stir together salsa ingredients. Season to taste. (May be made up to 4 hours ahead and stored in fridge. Drain extra juices before serving.)

Place wonton wrappers side by side on a baking sheet. Brush each wonton with butter, and sprinkle with sugar and cloves (reserving half the ingredients). With tongs, turn each wonton over and repeat with additional butter, sugar and cloves. Cut each wonton wrapper in half. Place baking sheet in oven and broil 2-3 minutes until golden brown and crispy.

::

One more thing before I go...I feel SO honored, as three wonderful bloggers have nominated fresh365 for the kreative blogger award! Much thanks to Sandy of Cookie Cutter, Lucy of A Little Bit of Sugar and Zoe of ZOMTBAKES. You all really made my week!

In the spirit of the award, I would like to share with you a few (ok, more than a few) blogs that I find particularly inspiring (in alphabetical order, to be fair!)

101cookbooks / Cook & Eat / Dana Treat / Find Your Balance / Gourmet Worrier / hungry desi / La Tartine Gourmande / O Pistachio / Smitten Kitchen / The Kitchn / VeganYumYum

Asian Inspired Noodles

2009-06-09T15:36:00.007-04:00

Any recipe with noodles and crisp vegis tossed in a peanut-Asian sauce has my name written all over it. But, in addition to being particularly tasty, this recipe can easily be made ahead which is perfect for summer entertaining. I like to chop the vegis and make the dressing the night before, storing in the fridge. Shortly before guests arrive, I boil the pasta then toss it all together, sprinkling with peanuts. It can be served warm, room temp or cold (mmm…leftovers), so it’s nearly infallible! It does look like a lot of ingredients, but upon further inspection you will see that over half of them are used to make the dressing—so don’t get nervous! If you find yourself with different vegis on hand, feel free to mix and match. Slivered carrots, snow or snap peas would be great additions. Or try a bit of pan-fried tofu for added protein!

Asian Inspired Noodles
adapted from Bon Appétit . serves 4

dressing
1/3 c fresh orange juice
the zest of 1 orange
2 T fresh lime juice
the zest of 1 lime
1/3 c creamy peanut butter
2 T rice vinegar
1 t sesame oil
1 t soy sauce
2 T chopped peeled fresh ginger
2 garlic cloves, peeled
2 t crushed red pepper flakes, divided
1/4 c canola oil (or vegetable oil)

noodles
8 oz noodles (I used thin spaghetti)
2 c (loosely packed) mixed baby greens
1 small head of bok choy, coarsely chopped
1 small cucumber, coarsely chopped
1 red pepper, cut into thin strips
3 scallions, chopped
1/3 c chopped fresh cilantro
2 T chopped fresh mint
1/2 c roasted salted peanuts
salt and pepper, to taste

In a blender, add all dressing ingredients (including 1 t crushed red pepper), except oil. Puree until smooth. With blender running, slowly add oil through opening in the lid. Can be made up to one day ahead (store in the fridge).

Bring a large pot of salted water to a boil, add noodles and cook until al dente. Transfer to a colander and rinse with cold water to stop cooking. Drain well. Cut noodles crosswise in 2 to 3 places.

In large bowl, add greens, bok choy, cucumber, red pepper, scallions, cilantro, and mint. Add 1 teaspoon red pepper, dressing and noodles, tossing to coat. Sprinkle with peanuts and season to taste with salt and pepper.

Tri-Color Radish Crostini

2009-06-07T17:54:00.011-04:00

Tuesday, was my first CSA pickup of the season and I was giddy with anticipation all day waiting to see what the week would bring, and thrilled that now I know exactly where my vegis are coming from. Tuesday nights are spent brainstorming recipe ideas and cleaning the vegis. The first week I received lettuce last season, I was discouraged by how dirty it was. But quickly a huge smile came over my face and I thought, It’s so dirty! That’s amazing—it’s SO fresh! It’s quite a wonderful feeling to know your vegis were hand-picked that day. Later in the season, members can go directly to the fields to retrieve beans, cherry tomatoes and the like. It’s a great experience, as long as you remember your bug spray (it IS an organic farm!). Some weeks I forget, but power through anyhow. Must. Get. Cherry. Tomatoes. Must. Fill. Basket. Nothing a little calamine lotion can’t fix.

As it is now June I want to share with you a great menu inspired by this week’s pickup of radishes, bok choy and mixed greens. Today’s recipe just may be my new favorite appetizer. I made 12 and ate 7 while waiting for my husband to come home from work (oops! Don’t tell!). I’ve always viewed radishes as a somewhat useless salad ingredient, but now I have a whole new respect for them.

Tri-Color Radish Crostini
serves 4-6 as an appetizer

1 loaf French bread, cut into 20 thin slices (apx 1/4" thick)
cream cheese (goat cheese may be nice to try as well…)
1 small bunch radishes, sliced very thin
8 chives, chopped
olive oil
salt and pepper, to taste

Place bread slices on a cookie sheet. Spread each slice with cream cheese. Top with radish slices and chopped chives. Drizzle with olive oil and sprinkle with salt and pepper. Broil 2 minutes, until edges are golden brown. Serve immediately.

Pea, Parmesan & Mint Wonton Ravioli

2009-06-03T12:19:00.007-04:00

Ok, one more spring pea recipe. I can’t get enough! You would think this would be sufficient. Or many this. But, no, apparently they are not. So, if you are equally obsessed with fresh peas, this is not one to miss. I just love the color and simplicity of this recipe. It’s a fun take on ravioli and very easy to assemble. And the taste, oooh the taste!

Pea, Parmesan & Mint Wonton Ravioli
adapted from Gourmet . makes apx 15 raviolis

1 c fresh peas (or frozen, if you must)
1/2 c grated parmesan cheese, plus additional for serving
10-15 fresh mint leaves
1 t salt
1/2 t pepper
30-40 wonton wrappers
olive oil
black peppercorns (or cracked black pepper)

Bring a small pot of salted water to a boil. Add peas and cook until just tender, 3 minutes. Drain and rinse with cold water to stop cooking. In a food processor combine peas, parmesan, mint, salt and pepper. Pulse until combined, but slightly chunky.

Place a wonton wrapper on a clean, flat surface. Put a tablespoon pea filling in the center of the wrapper. Brush edges of wrapper with water, and place a second wrapper on top, pressing edges to seal. Repeat with remaining wrappers and filling.

Bring a pot of salted water to a gentle boil. Boil ravioli in 2-3 batches (so they will not stick together), 2 minutes per batch, removing with a slotted spoon. To serve, drizzle with olive oil and sprinkle with parmesan cheese and black peppercorns.

Simple Tortellini & Spinach Soup

2009-05-30T17:53:00.015-04:00

This is my new favorite soup for nights when I am feeling tired, uninspired or lazy. So, you know, about once a week. It combines fresh vegis with frozen tortellini in just a few simple steps. While I usually stop making soups in the warmer weather, this soup takes under 10 minutes on the stove. Perfect for the days your AC is cranking! As the season’s change, try various greens such as kale or swiss chard in place of the spinach.

Simple Tortellini & Spinach Soup
adapted from Gourmet . serves 4

2 T olive oil
4 large garlic cloves, minced
4 c vegetable broth
2 c water
1/2 t salt
1/2 t pepper
1/3 c grated parmesan cheese (plus more for garnish)
1 handful fresh basil leaves, chopped
2 c coarsely chopped fresh baby spinach
2 bags frozen cheese tortellini (apx 25 oz)

In a large pot, heat oil on medium-high and add garlic. Stir 2 minutes until golden brown. Add vegetable broth, water, salt and pepper and bring to a boil. Stir in parmesan cheese, basil, spinach and tortellini. Cook 5-8 minutes, until tortellini is tender. Season to taste with salt and pepper and transfer to individual serving bowls. Top with a drizzle of olive oil and grated parmesan cheese.

Stuffed Vidalia Onions

2009-05-27T10:35:00.010-04:00

I have been waiting ever so patiently for Vidalia onions to arrive at the market. With their mild taste, I knew they would be perfect to stuff. And I was right. And I just love it when I’m right. I played off the sweet taste, by adding a tart green apple, salty toasted bread and of course pine nuts for an essential crunch. This is a great vegetarian main dish and a perfect way to enjoy the short season of Vidalias. And really, stuffed anything is quite fun!

Stuffed Vidalia Onions

serves 4

4 Vidalia onions
4 T olive oil
2 slices wheat bread, cut into 1/2" cubes
2 large garlic cloves, minced
1/4 c pine nuts
2 celery stocks, diced
1 green apple, peeled, cored and diced
1/4 c vegetable broth
2 c chopped spinach
1/4 t salt
1/8 t pepper

Preheat oven to 425F. Trim the root off each onion and a 1/2" from the top. Peel outer skins and wash. Using a melon baller, scoop out the inside of each onion, leaving at least a 1/4" wall. Discard of onion insides, or save for another use. Place the four onion shells upright in a square baking pan, add a 1/2" water to the bottom of the pan, and cover with tin foil. Bake for 25 minutes. Remove from oven, carefully take off tin foil, and pour water out of bottom of pan/shells.

In a large frying pan, heat oil. Add bread and stir well, coating with oil. Cook, 3-4 minutes until bread begins to brown. Add garlic and pine nuts, stirring 2 minutes. Add more olive oil if needed and stir in celery and apple. Cook 2 minutes and add vegetable broth, spinach, salt and pepper. Stir 1-2 minutes until spinach begins to wilt and broth is absorbed.

Spoon filling into each onion shell. Return to oven and cook 10-15 minutes, until heated through.

Twice-Baked Potatoes with Rosemary and Feta

2009-05-24T11:07:00.001-04:00

It’s Memorial Day weekend here in the US which means the official kick off to summer and barbecuing. So, while these potatoes can be enjoyed all year long in the oven, they are easy to wrap in foil and throw on the grill along with whatever you are cooking up this weekend. The key to success is the double cooking which allows the edges to brown to a nice crunch. In fact, I used tiny 1” potatoes for a bigger crunch-to-potato ratio, but as you know I have a thing for tiny foods. Any size red potatoes will work great however. As far as taste is concerned, I personally like to smother them in olive oil and salt, but well, I also have a thing for olive oil and salt, so please do as you prefer.

Twice-Baked Potatoes with Rosemary and Feta

10-15 tiny or 6-8 medium red potatoes
olive oil
1/2 c crumbled feta cheese
3 T fresh rosemary leaves
salt and pepper, to taste

To bake: Preheat oven to 450F. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on a baking sheet. Drizzle 2-3 T olive oil over potatoes. Bake 45-50 minutes until fork can be inserted easily. Remove baking sheet from oven, and cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to oven and bake 15-20 minutes until edges and cheese are golden-brown and crunchy.

To grill: Heat grill to medium-high. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on tin foil. Drizzle 2-3 T olive oil over potatoes. Place another sheet of tin foil on top, and fold in sides to seal. Grill 25-30 minutes until fork can be inserted easily. Remove foil packets from grill, place on a flat surface and open foil carefully. Cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to grill (in unsealed packets) 5 minutes until edges and cheese are golden-brown and crunchy.

Vegetable Cashew Stir Fry

2009-05-20T08:58:00.005-04:00

I want to share with you one of my favorite simple recipes, this Vegi Cashew Stir Fry. I have made it a countless number of times and turn to it whenever I am at a loss for what to cook, which does happen more than I would like to admit. It is colorful and comes together quickly (just do your prep work beforehand). The best part is, it is pretty hard to mess it up. I have been out of vegetable broth (used water and more salt). Forgotten the cornstarch (oops!). And swear I bought snow peas, only to find them “missing” come dinnertime (threw in some carrots instead). But if you are going to forget anything, try not to overlook the cashews. They add a wonderful crunch and are what really makes this stir fry stand out over others.

Vegetable Cashew Stir-fry
adapted from Gourmet, May 2007 . serves 4

3 T vegetable oil
1 red bell pepper, sliced
1 small head broccoli, chopped
1/4 lb snow peas (apx 2 c)
1 bunch scallions, chopped (white and green parts separated)
4 garlic cloves, minced
1 1/2 T grated peeled fresh ginger
1/4 t dried red-pepper flakes
3/4 c vegetable broth
1 1/2 T soy sauce
1 1/2 t cornstarch
1 t sugar
1/2 t salt
1/4 t black pepper
1/2 c salted roasted cashews
1 T sesame seeds

Heat a wok or large skillet over high heat until a drop of water evaporates immediately. Add oil, then stir fry bell pepper, broccoli, peapods, garlic, ginger, red-pepper flakes, and scallion whites until vegetables are just tender, 5 to 6 minutes. In a small bowl, stir together broth, soy sauce, cornstarch, sugar, salt and pepper. Add to vegis in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in scallion greens, cashews and sprinkle with sesame seeds.

Pear, Avocado & Spinach Salad

2009-05-17T19:16:00.001-04:00

Every night my husband asks me what we are having for dinner and I same something strange like Brie Quesadillas with Mango, Walnuts & Scallions or Lemon Risotto with Fiddlehead Ferns. He rolls his eyes and walks away wondering why we can't just have hamburgers like normal people? Then I have to remind him I am not normal and Subway is just down the street if he prefers. Except each night when we finish dinner, he says “wow that was really good”, completely surprised. Of course this salad is no exception. The ingredients are an interesting pairing, but a delicious one that I will be revisiting again and again. The salad is substantial and works well for a simple dinner with a slice of crusty bread drizzled with olive oil. But depending on who you are serving it to, you may want to make it a side, with say, hamburgers.

Pear, Avocado & Spinach Salad
adapted from Bon Appétit . serves 4

1/3 c olive oil
1/4 c seasoned rice vinegar
juice of one lime
1 T minced fresh cilantro
2 large garlic cloves, minced
pinch of cayenne pepper
6-oz baby spinach, tough stems removed
1 Anjou pear, peeled & sliced
1/2 small red onion, minced
1 avocado, peeled, pitted & cubed
1/2 c crumbled gorgonzola cheese
salt and pepper, to taste

Whisk first 6 ingredients in medium bowl. Season to taste with salt and pepper. Mix spinach, pear, and onion in large serving bowl. Add dressing and toss. Add avocado and gorgonzola, and lightly toss. Season to taste with salt and pepper.

Wild Mushroom Stroganoff

2009-05-15T09:28:00.003-04:00

When I was in college, my roommate (and now very good friend) was a vegetarian and cooked fried mushrooms every night. I on the other hand would cook, of all things, bacon. Just picturing the two of us, Karen with her plate of mushrooms, me with my plate of bacon, I can't help but laugh (and cringe!). Not exactly nutritious, I have come a LONG way! And while my bacon loving days are over, I have never exactly been a fan of mushrooms. I'm not sure if I am still scarred from the endless smell of the mushroom-bacon mixture or am turned off by their sometimes strong and woodsy taste.

Either way, in the past few months, I have attempted to give them another try. So when I heard that morel mushrooms are only in season for a few weeks a year, I was very intrigued. And scared. I mean, at $29/lb, was this a whim I was ready to indulge? Yet the results were a clear indication that I made the correct decision. While the mushrooms take a front seat in this recipe, the taste is mild and pairs well with the pine nuts and basil. It is a hearty dinner highlighting one of the season's best.

Wild Mushroom Stroganoff
adapted from Curtis Aikens . serves 6

2 T butter
2 large onions, chopped
1/4 pound morel mushrooms, chopped and washed
1/4 lb shiitake mushrooms, chopped and washed
1/4 lb oyster mushrooms, chopped and washed
1/4 lb chanterelle mushrooms, chopped and washed
juice from 1/2 lemon
1/2 t salt
2 T fresh basil, chopped
1/2 pint sour cream
8 oz pasta
1/2 c pine nuts, toasted

In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

Mini Carrot Loaves with Pineapple Cream Cheese Spread

2009-05-13T11:50:00.003-04:00

I would certainly categorize myself as a “cook” not a “baker”. I tend to find baking annoying since you must be very precise and measure everything. Most of the time I can’t be bothered with measuring—because really who wants to wash all those measuring cups? With cooking, I can taste the dish as I go along and adjust as needed. But, taste flour, sugar and water? Eh, I’ll pass. However, I do make exceptions. Like for miniature loaf pans, so cute I just couldn’t pass them up. I had been thinking about making carrot cupcakes with pineapple cream cheese frosting, but plans changed when I came across the mini loaf pans. And beside the fact that they are adorable, they are egg less and contain less than half the sugar than many recipes. Of course, I am not saying they are healthy (I mean, they are smothered in cream cheese), but they are healthier.

Mini Carrot Loaves with Pineapple Cream Cheese Spread
serves 6-8

1 c fresh pineapple, finely chopped
1 8-oz package cream cheese, room temperature
3 T fresh lemon juice
1 1/4 c milk (I used soymilk)
2/3 c vegetable oil
3 t vanilla extract
3/4 c packed brown sugar
1 1/2 c whole wheat flour
1 1/2 c all-purpose flour
1 1/2 t baking powder
1 t ground cinnamon
1/2 t ground cloves
1/2 t salt
2 c grated carrots
1/2 c chopped hazelnuts

Preheat oven to 350F. In a small bowl, combine pineapple (without extra juices) and cream cheese. Stir well and refrigerate. In a large bowl combine lemon juice, milk, vegetable oil and vanilla. Whisk and then add the remaining ingredients. Stir until well combined.

Pour the batter into an four greased miniature loaf pans (about 5”x 3”x 2”) or one large. Bake for 50-60 minutes, until toothpick inserted comes out clean. You may need to bake longer if using only one loaf pan. Allow to cool, cut in 1/2” thick slices and spread with Pineapple Cream Cheese Spread.

Simple Fruit Salad with Lime & Ginger

2009-05-11T20:36:00.017-04:00

For me, the best ending to a big meal is something light and sweet. I adore fruit-based desserts and this simple fruit salad is great on its own or over angel food or pound cake.

Simple Fruit Salad with Lime & Ginger
adapted from Gourmet, serves 6

juice and zest of 2 limes
1/8 c finely grated fresh ginger
4 T agave nectar
1 mango, peeled and cut into 1/2” cubes
1/2 pineapple (2 c), peeled, cored and cut into 1/2” cubes
1 c blueberries (or blackberries)

Combine lime zest, juice, ginger and agave nectar in a small bowl. Stir well. In a large serving bowl, combine mango, pineapple and blueberries. Add syrup and toss. Let sit 20 minutes for juices to combine.

Updates

2009-05-11T16:21:00.001-04:00

Hi everyone! Just a little note to say hello, welcome new readers and update you on what’s going on at fresh365. This past month I have been updating and adding new features that I hope will make your time here a bit easier and more enjoyable…

Facebook. Yes, that is correct, I have finally made a Facebook page. It is brand new, so please pop in for a visit, become a fan and let me know what you’re up to!

Flickr. All fresh365 recipe images are on Flickr. I love seeing new photos, and would be thrilled to see yours!

Tools. On the right nav, is the recently added “Tools” Section, with some great resources such as what’s in season?, metric conversion (for our international friends!) and substitutions.

Recipes by Season. Also along the right nav, you will find links to view recipes by season. These will be constantly updated with each new recipe, and will keep you from digging through the archives if you happen to be in a different season than I am writing about (hello, Australia!). The year-round recipes highlight ingredients that do not fall under a particular season and can be enjoyed throughout the year with the same delicious results. If you are looking for a certain ingredient, the “search recipes” box at the top is for you!

Also, a HUGE thank you to a few blogging friends who’s feedback helped inspire these updates. Please stop by and say hello, as their blogs are well worth a visit…

Parallel Botany- A journal of creative pursuits and life in NYC. Don’t miss the amazing (free!) desktop wallpapers and Lisa’s Etsy shop filled with fun pillows, stationery and decorative pins.

Rodeo & Co Photography- You can’t help but “ooh and ahh” on arriving to this site. Meg is a photographer out of New Hampshire who shares hers fabulous work on the blog. The baby photos just make me smile… Can’t get enough? Purchase one of her incredible lifestyle images on Etsy.

Jennifer Squires Productions- Gorgeous images from Ontario based photographer, Jennifer. Her stunning floral images are available for purchase on Etsy and Art Fire. I have my heart set on the pick peony!

The Inspiration Boards- Here, stationery designer, Lianne, shares her inspiration boards for wedding, baby & kids, home & garden, lifestyle and travel.

Chez Cha- Fabulous inspiration and finds from Christine, an interior designer. I am particularly enjoying this post with the bright colors- nice find!

Hangover at Tiffany’s- A diary of MW’s recent travels through Europe.

::

The final recipe in May’s menu series (a simple dessert) will be coming up shortly. Yes, I have been saying that all week, but this time I swear…

Lemon Risotto with Fiddlehead Ferns

2009-05-07T20:18:00.004-04:00

I first heard about fiddlehead ferns last year and have been practically stalking the produce section at Whole Foods, waiting for their arrival. If you are not familiar with them, they are the unfurled fronds of a young fern harvested along the eastern United States from Virginia up north to Canada. They are only available for a short 2 weeks in any area, so if you see them, grab them! If you don't live where they are grown naturally, no fear, you can purchase them here during their growing season.

If you can't find fiddlehead ferns or don't want to shell out the cash for delivery, feel free to substitute additional asparagus and leeks. Just don't miss out on this risotto!

Lemon Risotto with Fiddlehead Ferns
adapted from Apartment Therapy . serves 6

2 c fiddlehead ferns, well washed
1 c white asparagus (or green), cut into 1" pieces
6 c vegetable broth
3 T butter
2 T olive oil
2 leeks, white and light green parts only, chopped & washed
2 large garlic cloves, minced
2 c arborio rice
1/2 c dry white wine (or white cooking wine)
the juice of 1 lemon
the zest of 1 lemon
1 c grated pecorino romano (or parmesan) cheese
black pepper, to taste
1/2 c chopped walnuts, toasted

Bring a small pot of water to a boil. Add fiddlehead ferns and asparagus and cook 2 minutes. Drain and transfer immediately to a bowl of ice water to stop cooking process.

In a small saucepan, bring vegetable broth to a boil, turn down heat and keep at a low simmer. Heat 2 T butter and olive oil in a large pan over medium-high heat. Add leeks and garlic and sauté, 2 minutes. Add rice, white wine and lemon juice, cook, stirring, 2 minutes. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 4 minutes. Continue adding stock, 1 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy, 20 minutes. Add the last cup of broth, fiddlehead ferns and asparagus. Stir well.

Turn off heat and stir in 1 T butter, lemon zest and cheese. Season to taste with pepper and top with walnuts.

Spicy Fava Bean Soup with Cilantro

2009-05-06T16:02:00.012-04:00

It is unusual that twice in the past month I have prepared a puréed soup, when I normally enjoy soup with a little substance. I think it has to do with the freshness of spring vegis and how just one main ingredient can carry the entire dish. Here it is fava beans. This soup is light and works great with other dishes, so it is a perfect starter soup for Spring.

Spicy Fava Bean Soup with Cilantro
serves 6

2 T olive oil
1 medium onion, chopped
1 leek, white and green parts only, chopped & washed
4 garlic cloves, minced
2 c fresh fava beans, washed (1-1 1/2 lbs)
2 large tomatoes, chopped
1/8 c cilantro leaves
2 c water
2 c vegetable broth
2 t salt
1 t red pepper flakes
olive oil, cilantro and red pepper flakes for garnish

Heat olive oil over medium-high in a large pot and add onion. Cook, stirring, 5 minutes, and add garlic. Stir 1 minute and add fava beans, tomato, cilantro, water, vegetable broth, salt and red pepper flakes. Bring to a boil, then reduce the heat, cover and simmer 45 minutes, until the beans are tender. With an immersion blender, purée the soup (can also be done with a blender in 2 batches). Season to taste with salt. Transfer to serving bowls and top with a drizzle of olive oil, slivered cilantro leaves and red pepper flakes.

Savory Blackberry Tart

2009-05-03T20:45:00.017-04:00

Welcome May! I have been waiting so long for you to arrive. I hope you will bring long sunny days with warm breezes, trips to the beach with sunset picnics and nights around the fire with s'mores and sangria. Please don't let me down. I can think of no better way to celebrate your arrival than with a menu highlighting your finest fruits and vegis.

First course will be this tart. Hopefully you already have blackberries peeking out along the edges of your yard, if not the farmer's market will have plenty in the coming weeks. Take advantage and stock up! While most recipes that call for blackberries are sweet, this savory tart will be a welcome change.

Savory Blackberry Tart
makes 8 tarts

2 puff pastry sheets, thawed
1 c part-skim ricotta cheese
1/2 c grated asiago cheese
1 T chopped fresh rosemary leaves
zest of one lemon
juice of 1/2 lemon
1/2 t salt
1/4 t pepper
olive oil
1/2 pint blackberries

Preheat oven to 400F. Place thawed pastry sheets on a flat surface. With a 5" ring (or glass, etc) press into sheets and cut out pastry circles (each sheet should yield 4 circles). Gently press circles into muffin tins.

In a medium bowl, combine ricotta, asiago, rosemary, lemon zest, lemon juice, salt and pepper. Mix well. Spoon ricotta mixture into pastry cups. Place in preheated oven and bake 8 minutes. Remove and drizzle with olive oil, sprinkle with salt and pepper and press one blackberry into the center of each cup. Bake an additional 8-10 minutes until golden brown. Allow to cool 2-3 minutes. Transfer to serving plates and garnish with blackberries.

Green Pea Pesto with Walnuts

2009-04-29T11:29:00.009-04:00

I did not grow up eating pesto and I am not sure when I had my first taste, but pesto and I have had a love affair for years now. Prior to visiting Italy last August, my husband’s friend gave us directions to this tiny sandwich shop that was located close to the Duomo. Not knowing the name, the line out the door was indication enough that we had found the right place. We devoured our sandwiches in seconds, licking our fingers for every last drop. Not only was it the best pesto we had ever tasted, but it was the best meal we had in Italy hands down. And those Italian know how to cook. To say that I would go back to Florence just to visit this sandwich shop is by no means a stretch. And although they have got me beat when it comes to the standard basil pesto, I certainly love experimenting with pesto variations at home. There has been a sun-dried tomato version and one with collard greens and olives—just to name a few. So the thought of a green pea variety really piqued my interest. Unlike most pesto, it is completely vegan. And while you will not miss the cheese, the walnuts are essential. If you do not like walnuts or are allergic, try pine nuts or add a bit more salt.

Green Pea Pesto with Walnuts
adapted from Whole Foods . serves 4

1 lb penne (I used whole wheat)
1 1/2 c fresh green peas (or frozen)
3/4 c packed basil leaves
2 T lemon juice
1 T capers, drained
1/3 c olive oil
1/2 c chopped walnuts, toasted
salt and pepper, to taste

Bring a large stock pot of water to a boil and add penne. Cook 7-10 minutes, until al dente. Drain and transfer to a serving bowl.

In a food processor or blender, blend the peas, basil, lemon juice and capers. Add the olive oil in a slow stream, and blend until combined. Add to serving bowl with pasta and mix well. Add walnuts and season to taste with salt and pepper.

Salt & Pepper Tofu

2009-04-27T15:00:00.028-04:00

Ahh...tofu. The official icon of vegetarian eating. Leaving meat-eaters everywhere to run and hide at the mention of it. Which is really too bad. Sure tofu is basically tasteless when not seasoned properly, but umm, so isn't chicken. And that is actually a GOOD thing. Tofu's porous qualities make it great for marinading and for dishes where you really want the spices to stand out. Like this one. It is spicy, and when cooked to a golden brown, leaves a crunchy exterior with a softer inside. And really, what more could you ask for?

Salt & Pepper Tofu
adapted from Secrets of the Red Lantern . serves 2

1 package extra-firm tofu (12-16 oz), drained
1 jalapeño pepper, minced
2 garlic cloves, minced
1 t fresh ginger, peeled and minced
1 T salt
1 t pepper
1 t sugar
1/2 t five-spice powder
2 T olive oil*
4 scallions, chopped

With a sharp knife, cut tofu, lengthwise into thirds. Place side-by-side on an absorbent towel and cover with an additional towel. Place a heavy pot on top of the towels (the heavier the better, as you are trying to extract as much water as possible from the tofu) and let sit 20-30 minutes. Cut tofu into 1" cubes.

In a large bowl, combine jalapeño, garlic, ginger, salt, pepper, sugar and five-spice powder. Stir well and add tofu cubes. Toss until tofu cubes are well coated on all sides. In a large skillet, heat oil and add tofu (and spices). Cook on medium-low heat, 8 minutes, turning cubes every 1-2 minutes. Add scallions and cook an additional 2 minutes, until tofu is golden brown.

* reader lizkat, uses peanut oil with great success

Orange-Ginger Dressing

2009-04-24T14:01:00.008-04:00

I like to plan at least one day a week as an “easy night”. Even if the week looks slow and I actually have everything under control, there is bound to be a day I’m exhausted and just need a quick healthy dinner. Since I’m not really one for frozen foods, I like to refer to my simple file and plan ahead for something that can be ready super quick. This usually saves me from ordering a large pizza and shoving piece after piece in my mouth as the guilt seeps in. Usually. This week I picked up sushi and a bag of edamame at Trader Joe's all the while thinking about the seaweed salad I used to eat almost daily in college from Mr. Sushi. I thought a sweet ginger dressing would taste well with most bitter greens, so I grabbed arugula for the salad. The dressing comes together in seconds and is so fresh over greens with sprinkled sesame seeds.

Orange-Ginger Dressing
serves 4

3/4 c vegetable or peanut oil
1/4 c rice vinegar
2 medium garlic cloves
1 T minced fresh ginger
1 T sesame oil
3 t juice from an orange
2 t soy sauce
1/2 t red pepper flakes

In blender or food processor, combine all ingredients. Blend until very smooth. Drizzle over your favorite bitter greens or use as a marinade for tofu or chicken.

Store in the refrigerator for up to 3 days.

Pineapple and Red Pepper Salad with Black-Eyed Peas

2009-04-22T21:14:00.020-04:00

Happy, Happy Earth Day! Sitting down this morning, I was reminded of a story that made me laugh out loud at my 12-year-old self. To celebrate Earth Day 1991 (could’ve been ’92, it’s all a bit fuzzy), my friend Michelle and I crafted for hours, making “Save A Tree, Save a Life”, “The Earth Loves You, Love it Back” and “Earth Day is Everyday” signs. We then proceeded to walk up to the main street and nail them on every tree we could find. We walked home beaming, thinking of how we would educate millions of drivers today with our beautiful signs. But upon arriving home, my mom had a different idea, “Let me get this straight, for EARTH DAY you wasted 100s of sheets of paper and then NAILED them to TREES where a swift wind will blow them into the street leaving trash?” Huh. Pretty sure we skipped Earth Day next year (she made us go back and take all the signs down by the way).

These days I don’t think of Earth Day so much as a "day" but as something I contribute to all year round (see, “Earth Day IS Everyday”!). One of the main reason I eat vegetarian and seasonal is environmental. Eating seasonal doesn’t mean I am only going to be eating asparagus during the month of April. Although you may think that is my intention here, here and here. What it means is that I pay attention to what produce is new and what is on sale at the market. New England has a short growing season, so our “seasonal” products might be strawberries from Florida in March. To me that is seasonal and much more local that the strawberries that come from Timbuktu in December. Seriously, I have no idea where they come from in December, but at $6.99/pint it’s got to be FAR.

Currently aplenty at the market, besides asparagus that is, are pineapples. And this salad seems like a great way to celebrate Earth Day with its colorful fruits and vegis. But, I would love to hear how you help the Earth—we can all benefit from new ideas, large or small. Please share.

Pineapple and Red Pepper Salad with Black-Eyed Peas
adapted from Bon Appétit . serves 6

4 c black-eyed peas, rinsed well and soaked overnight
4 c fresh pineapple, peeled, cored and diced (1 large pineapple)
2 roasted red peppers, chopped (or 1 12-oz jar)
1 c celery, chopped
1 small red onion, finely chopped
1/3 c fresh cilantro, chopped
3 jalapeños, seeded and finely chopped
1/4 c Dijon mustard
2 T cider vinegar
1/2 c olive oil
2 t salt
black pepper

In a large pot, place black-eyed peas and fill with water 3" over the peas. Bring to a boil and cook on high 25-30 minutes, until softened.

In large serving bowl, combine cooked peas, pineapple, roasted red peppers, celery, red onion, cilantro and jalapeños. In a small bowl, whisk Dijon mustard, cider vinegar, olive oil and salt. Add to salad and toss to coat. Season to taste with black pepper.

Chickpea & White Bean Patties over Arugula

2009-04-21T08:34:00.017-04:00

A few weeks ago at Borders, I bought Jack Bishop’s cookbook, A Year in a Vegetarian Kitchen. I actually went in looking specifically for another cookbook, but after a quick look at this I knew I had to have it right away (some call it impulse shopping, I call it knowing what I want). Apparently Jack and I are on the same wave-length because he arranges his dishes, and the contents of this book, by season. Not that it is a new concept, just one that that I live by and enjoy. Twice now after flipping through the book (which I find wonderful, despite the lack of photos—which is a frustration I have with MOST cookbooks, so don’t mind me), the chickpea patties have caught my eye. If you have never tasted a chickpea patty, honestly you are really missing out—vegetarian or not. They are a great healthy alternative to a burger and quick to pull together. But like anything, I encourage you to experiment. Don’t like cilantro? Substitute parsley. No red onions? Try scallions. Like it spicy? Add sriracha or a jalapeno. Make it your own. Step outside the (recipe) box and you will undoubtedly make a meal you enjoy.

Chickpea & White Bean Patties over Arugula
adapted from Jack Bishop . serves 4

2 15.5-oz cans chickpeas, drained and rinsed
1 15.5-oz can cannellini (or other white) bean, drained and rinsed
2 large garlic cloves
3 slices of a large red onion
1/3 c cilantro leaves
1/2 t red pepper flakes
1 t cumin
1 t salt
1/4 c flour
1 lb arugula
olive oil
1 lemon, quartered
black pepper

Preheat oven to 400F. In a food processor, combine chickpeas, cannellini beans, garlic, onion, cilantro, red pepper flakes, cumin and salt. Blend until well combined, scraping down the sides. (Resist the urge to add water, unless the mix is exceptionally dry, as you will need to form patties.) Transfer to a bowl and stir in flour. Form 12 patties, about 3” each, and place on a baking sheet. Bake 10-15 minutes, until golden brown, flip and bake an additional 10 minutes. To serve, arrange arugula among four plates, drizzle each with olive oil and the juice of 1/4 lemon. Top with warm patties and sprinkle with black pepper.

Spring Pea Soup

2009-04-18T10:27:00.007-04:00

So here's a little shopping tip for you when making this soup...apparently those huge pea pods that spring peas come in, only house 8-10 small peas. Ya, I know, news to me. So when you are buying the peas and you fill up a bag thinking, "oh this is definitely enough", it's not. Grab another huge handful, and then head over to the freezer section and get a bag of frozen peas (yes, I said FROZEN) just to be sure. Trust me, you won't be sorry. This soup is super-simple, delicious and a fabulous way to enjoy spring peas during their short season (just look at that color!). So don't miss out by your lack of judgement—those peas can be deceiving!

Spring Pea Soup
serves 4 as an appetizer

2 T olive oil
1 medium onion, chopped
4 c vegetable broth
2 c fresh green peas (or frozen)
4 carrots, peeled and chopped
4 celery stocks, chopped
1 1/2 t salt
1/2 t pepper
1 T fresh mint leaves
2 T cilantro leaves

In a large pan, heat olive oil and add onion. Sauté 5 minutes, until onion has softened and begins to brown. Add vegetable broth, peas, carrots and celery, and bring to a boil. Reduce heat to a simmer, and add salt, pepper, mint and cilantro. Cook 5 minutes, until heated through. With a hand blender, blend until combined but slightly chunky (this can also be done in two batches with a regular blender). Ladle soup into bowls and top with a drizzle of olive oil and a bit of black pepper. Homemade croutons, broiled with olive oil, salt and pepper, provide an excellent crunch.

Brie Quesadillas with Mango, Walnuts & Scallions

2009-04-16T18:05:00.003-04:00

At the beginning of the month, I made a very similar quesadilla with Brie, caramelized onions and papaya. I was so excited for it, except it turns out I don’t love papaya (which of course I figured out after I started eating it). I knew it had potential and I was determined to make it work with mangoes. Mangoes not only have a milder taste, but a firmer texture—both of which work better with a strong, soft cheese like Brie. After seeing this recipe in Rachel Ray’s magazine, I changed up the whole quesadilla, too avoid the monotony of too-many-Brie-quesadillas-in-one-month. However I am dying to try a Brie, mango and caramelized onion combination. Hmm...next month?

Brie Quesadillas with Mango, Walnuts & Scallions
adapted from Rachel Ray . serves 4

8 whole wheat tortillas
1 small wheel Brie cheese (or Camembert), sliced
1/4 c walnuts, chopped
1 mango, peeled and sliced
4 scallions, chopped
pepper
olive oil

Preheat oven to 400F. Arrange four tortillas in a single layer on a baking sheet and cook 2 minutes, until they begin to brown. Place 5 or 6 slices Brie on the tortillas and top with walnuts. Cook 3-5 minutes, until cheese begins to melt and walnuts are toasted. Top with mango slices and all, except 2 T, scallions. Sprinkle with pepper. Cover each quesadilla with an additional tortilla. Cook 3 minutes, until top tortilla is golden brown. Let cool and cut into fours. Arrange on serving platter and top with a drizzle of olive oil and 2 T scallions.

Classic Guacamole

2009-04-14T20:41:00.009-04:00

My friend spent the past three years living in Mexico. And, while she came back to the the States speaking very little Spanish, she did know something much more useful in my book—how to make the perfect guacamole. Just a few ingredients are needed, so be sure to find the freshest vegis and use the avocados when perfectly ripe. You may add additional hot peppers for spice, but I find adding at least one red pepper adds great color. To serve, I drizzle a few tortillas with olive oil, sprinkle with salt and chili powder and broil until golden brown and crunchy.

Classic Guacamole
serves 6-8

3 ripe avocados, peeled and pitted
the juice of 2 limes
1 t salt
1 T chopped cilantro
1 hot red pepper, minced

In a medium bowl mash avocados, lime and salt until blended, but slightly chunky. Add cilantro and red pepper and mix well. Transfer to a serving bowl. Enjoy with pitas and fresh cut vegis.

Polenta with Fontina, Parmesan and Thyme

2009-04-13T21:02:00.014-04:00

Luckily my husband was able to find the cornmeal, during his grocery shopping extravaganza this week, as making polenta has been on my "to do" list for a quite some time. I will admit, in the past, I would take the easy way out and buy the log of polenta at Trader Joes, if I was preparing it for dinner. And while purchasing packaged polenta, is pretty much against everything I stand for, it really wasn't my laziness that kept me away from making it, it's just that I had no idea how it was actually supposed to taste. Really. We just don't do much polenta here in New England. So I had to do a bit of digging for the real thing. But, this is much tastier than the "packaged log" (as appetizing as anything in "log" form sounds), so farewell pre-packaged polenta. Thanks for the good times.

Polenta with Fontina, Parmesan and Thyme
adapted from Better Homes and Gardens . serves 4

1 1/2 c fontina cheese (6 oz), shredded
1/3 c parmesan cheese, grated
2 T fresh thyme leaves
1 c yellow cornmeal
1 c cold water
1 t salt
black pepper, to taste
2 scallions, chopped

In a medium bowl, stir together fontina, parmesan, and thyme. Set aside. In a medium saucepan bring 2 3/4 cups water to a boil. Meanwhile, in a medium bowl, stir together cornmeal, cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Reduce heat to very low. Cook for 10 minutes, until mixture is very thick, stirring occasionally. Pour 1/3 of the polenta mixture to a greased square baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the polenta.

Cover with foil and chill in the refrigerator 1 hour, until firm. Bake polenta, uncovered at 350F, 40 minutes, until lightly browned. Season to taste with pepper and top with thyme leaves or scallions.

Angel Hair with Asparagus, Sun-Dried Tomatoes and Pine Nuts

2009-04-09T16:51:00.007-04:00

We arrived home from a sunny few days in Florida to a crazy week packed with birthday and promotion celebrations (sadly, neither of which were mine!). Since my husband had taken Monday off from work, he volunteered to go grocery shopping, which umm, NEVER happens. And while I intended on taking full advantage of the situation, I knew I had to keep the list super simple, or I’d get 36 phone calls asking what the heck is Boston lettuce and where the hell do I find Chipotle Peppers in Adobo? So it read something like: strawberries, asparagus, granola (in cereal aisle), angel hair pasta, corn meal (in baking aisle with flour)... He still arrived home frazzled, with a story about how he couldn’t find the cornmeal and asked this little Italian lady where cornmeal was who preceded to drag him all over the store showing him three different options. I couldn’t help but laugh. Nevertheless, I think this is the first time he successfully completed the entire list so I was proud and now had the fresh asparagus ready to make a healthy dinner. A quick pantry check presented sun-dried tomatoes and pine nuts. Perfect.

Angel Hair with Asparagus, Sun-Dried Tomatoes and Pine Nuts
serves 4

1 lb whole wheat angel hair pasta
1/2 c pine nuts
1 bunch asparagus, tough stems removed and cut into 1” pieces
1/2 c olive oil
1/8 c white wine (or cooking wine)
juice and zest of 1 lemon
1/3 c sun-dried tomatoes in oil, diced (apx 4 oz)
salt and pepper to taste
1/4 c asaigo cheese, grated

Bring a large pot of salted water to a boil, add pasta, and cook 5-7 minutes until al dente. Drain and set aside.

Heat a large pan to medium-high, add pine nuts and cook, stirring, until golden brown, 3-5 minutes. Add 1/4 c olive oil and asparagus, turning heat to high, and cook 1 minute, stirring. Add additional 1/2 c olive oil, white wine, and lemon juice. Cook 3 minutes, until liquids begin to reduce. Turn off heat, add sun-dried tomatoes and season to taste with salt and pepper. Divide pasta among four plates and top with asparagus mixture. Sprinkle with lemon zest and asaigo cheese.

Spring Panzanella

2009-04-06T21:47:00.004-04:00

I love, love, love a simple summer panzanella with fresh cherry tomatoes. I wanted to find a way to enjoy this deliciousness all year round. The seasons freshest vegis and herbs work so well with this simple vinaigrette, toasted bread cubes and hearty beans, that I think I may have found a new love.

Spring Panzanella
serves 4

1/2 loaf day-old French bread, cut into 1” cubes
4 T olive oil
salt and pepper, to taste
1 small bunch asparagus, tough ends trimmed
1 medium leek, sliced thin
1/2 small red onion, chopped
1 15.5-oz can cannellini beans, drained and rinsed
1 c wild arugula (or other spring greens)
1 T fresh mint leaves, chopped
2-3 T fresh basil leaves, chopped
2 cloves garlic, minced
1/3 c olive oil
1/4 c white wine vinegar

Arrange bread cubes on a baking sheet in a single layer. Drizzle with 4 T olive oil and season generously with salt and pepper. Broil 2 minutes, turn, and broil an additional minute, until golden brown. Let cool.

Bring a small saucepan of water to a boil and add asparagus. Boil one minute, drain and run under cold water to stop cooking. Chop into 1” pieces and transfer to a large serving bowl. Add bread cubes, leek, red onion, beans, arugula, mint, basil and garlic. Toss with olive oil and white wine vinegar. Season to taste with salt and pepper.

Rhubarb-Strawberry Cobbler with Cinnamon & Cardamom

2009-04-03T10:10:00.016-04:00

I really have only one memory of rhubarb and it is of eating a rhubarb pie as a child. I believe my mom used to grow it in her garden and would make a pie with it each year. Or perhaps it was only one year—it is a faint memory. Funny though, because I do remember exactly what it tastes like. Rhubarb has such a distinct flavor, one that could not be substituted with the same results.

And while I’m not much of a pie person these days (rolling out the dough is just NOT for me!), this Cobbler recipe from Bon Appétit was calling my name. It is sweet, slightly tart, juicy and has a wonderful crumble crunch, thanks to the almonds. This is a new rhubarb memory I will not soon be forgetting.

Rhubarb-Strawberry Cobbler with Cinnamon & Cardamom
adpated from Bon Appétit . serves 6

Topping
1/2 c old-fashioned oats
1/2 c all purpose flour
1/2 c packed golden brown sugar
1/3 c sliced almonds
1/4 t ground cinnamon
1/4 t salt
6 T butter, melted

Filling
5 c fresh rhubarb, cut into 1/2" slices (2 lbs)
2 c halved strawberries
3/4 c sugar
1/3 c fresh squeezed orange juice
2 T all purpose flour
zest of one orange
1/2 t ground cardamom
1/4 t ground cinnamon

For topping: In medium bowl, mix together oats, flour, sugar, almonds, cinnnamon and salt. Add butter, stirring well, until clumps form.

For filling: Preheat oven to 375F. In large bowl, combine all ingredients, stirring to combine. Let stand 15 minutes, until juices form.

Pour filling into a 9” x 12” casserole dish. Sprinkle topping evenly over mixture. Bake 45 minutes, until topping is golden brown and filling is bubbling thickly around edges. Serve warm.