Laine's Recipe Box

Crunchy Peanut Butter Granola Bars

2012-02-12T08:44:00.001-06:00

About a month ago, I found my new favorite snack. And just last weekend, I found my new second favorite snack. Although I'm not at all surprised that the gods of precision cooking at America's Test Kitchen have created this fantastic recipe, I just can't get enough of these delicious granola bars. The best way I can describe them is like Nature Valley peanut butter crunchy granola bars, but much better. When I'm short on time, I won't hesitate to reach for one of the Nature Valley variety, but if I can spare an hour or so, I'll be going straight for this recipe. Just one batch of these granola bars will provide me with enough mid-morning work snacks for a couple of weeks (if I don't have to share), which is well worth the couple of minutes invested for each. These granola bars are just the right combination of saltiness and sweetness, with each carefully chosen ingredient contributing something to these perfect little squares of happiness. Once I finish making my way through this initial batch, I already have plans to swap out the almonds for the peanuts and almond butter for the peanut butter for what I think will be a different, but equally tasty, riff on these granola bars. That is, if I can resist the urge to try out their chewy granola bars first...

Crunchy Peanut Butter Granola Bars
from the America's Test Kitchen Healthy Family Cookbook
makes 16 bars

3/4 cup unsalted dry-roasted peanuts, chopped coarse
3 1/2 cups (10 1/2 ounces) old-fashioned rolled oats
1/4 cup canola oil
1/4 teaspoon salt
1/3 cup honey
1/2 packed (3 1/2 ounces) light brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoons peanut butter

1. Adjust an oven rack tot he middle position and heat the oven to 300 degrees. Line a 13 by 9-inch baking pan with an aluminum foil sling and coat lightly with vegetable oil spray.

2. Toast the peanuts in a 12-inch skillet over medium heat, stirring often, until fragrant and golden brown, 5 to 7 minutes. Transfer to a large bowl. Add the oats and oil to the skillet and cook, stirring often, until golden and fragrant, 4 to 6 minutes. Transfer the toasted oats to the bowl with the peanuts and stir in the salt.

3. Add the honey and brown sugar to the skillet and simmer gently over medium-low heat, stirring often, until sugar is fully dissolved, about 5 minutes. Off the heat, stir in the vanilla, cinnamon, and peanut butter.

4. Working quickly, stir the hot honey mixture into the peanut-oat mixture until thoroughly combined. Transfer the mixture to the prepared baking pan and pack very firmly into an oven layer. Bake the granola until golden, 20 to 25 minutes, rotating the pan halfway through baking.

5. Let the granola cool for 10 minutes, then remove it from the dish using the foil and cut into 16 bars. Let the bars cool completely before serving.

Miso Soup with Shrimp

2012-02-09T17:00:00.000-06:00

Like so many of the less-than-standard ingredients I have at home, the red miso and shiratiki noodles in my refrigerator were bought on a lark. Inspired by the many bowls of miso soup I've enjoyed while out for sushi, I make simple miso soup at home on a regular basis, but a healthy supply of miso paste still remains in the fridge without any particular destiny. I typically think of miso soup as a light side, but a recipe from Whole Foods Market inspired me to make this much more substantial dish.

Even though I used what is considered a relatively intense miso (red), but I still found this soup to be full of flavor without being overly assertive. A welcome change from my usual weekly fish/seafood dinner, this combination of delicious shrimp and fresh broccoli, accented by a touch of spice, is far more satisfying than something so surprisingly low calorie seems like it could be. Shirataki noodles, although becoming much more common in grocery stores, may be impossible to find for those not in larger cities, so feel free to use 4 ounces of udon or soba noodles (or even whole wheat spaghetti) instead (as in the original Whole Foods recipe).

In addition to relishing in the beautiful flavor profile, I was particularly delighted by how quickly this entire meal came together and that none of the ingredients need much in the way of prep. A great way for fans of Asian food to enjoy classic flavors, but also a gentle introduction to the uninitiated, this soup (or some variation thereof) is sure to make it back onto my dinner table, hopefully getting a chance to grace yours as well.

Miso Soup with Shrimp
adapted from Whole Foods Market
serves 4 as a first course or 2 to 3 as a main

6 cups vegetable or low-sodium chicken broth
8 ounce package tofu shirataki noodles (I used spaghetti-style)
1/2 pound frozen peeled and deveined shrimp, uncooked
1/2 pound (about 2 1/2 cups) fresh or frozen broccoli florets
1/4 cup water
2 tablespoons miso (darker miso will have a more intense flavor; I used red)
2 teaspoons freshly grated ginger
1/3 cup thinly sliced green onions
1/4 to 1/2 teaspoon red pepper flakes (optional)

1. Cook shirataki noodles according to package directions and set aside.

2. In a large pot, bring broth to a boil. Add shrimp and broccoli, cover and simmer until shrimp are just cooked through and broccoli is bright green, 4 to 5 minutes. During the last few minutes of cooking time, add the shirataki noodles and cook until warmed through. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

3. Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

2012-02-07T16:53:00.001-06:00

Monday night is the definitely the night when I have the least ambition to make dinner. No matter how relaxing Sunday might have been and how much sleep I might have gotten, I am always dragging when I get home from work on Monday. I've also probably eaten too much less-than-healthy food over the weekend, so Monday demands a quick, healthy, preferably vegetarian meal. I adapted this recipe, originally intended to feature the fresh tomatoes of the summer, to use canned tomatoes, the best option in winter when only long-travelled anemic tomatoes can be found in supermarkets. Despite a lack of meat, this is a really satisying meal where salty olives and cheese mingle beautifully with roasted tomatoes and fresh parsley, accented perfectly by unexpected vinegar-y pops of capers. With a nice side salad and glass of wine, this meal is the perfect remedy for the frustration and exhaustion that all-too-often comes with a return to work on Monday.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
adapted from Food and Wine
serves 4

3/4 pound whole wheat spaghetti
2 tablespoons olive oil
4 garlic cloves, minced
One 28-ounce can diced tomatoes, fire-roasted if possible
1/2 cup Kalamata or other black olives, pitted
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 pound feta cheese, crumbled

1. In a large pot of boiling, salted water, cook the spaghetti until just done, about 10 to 12 minutes. Drain.

2 .Meanwhile, in a medium frying pan, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 1 minute. Add tomatoes, and cook, stirring occasionally, until flavors are blended and sauce is warm, about 10 minutes (or really as long as you like-reduce the heat if you'd like to simmer the sauce for a long time).

3. A few minutes before serving, add olives and capers and cook until warmed through. Season to taste with salt and pepper, add parsley and cooked pasta and toss well to coat. Divide pasta between 4 bowls or plates and crumble one-fourth of the feta cheese over each. Serve warm.

Blueberry Spelt Muffins

2012-02-05T08:33:00.002-06:00

There's nothing that makes my Sunday morning ritual of reading the newspaper and watching CBS Sunday morning with a hot cup of coffee more special than muffins or scones fresh from the oven for breakfast. When the farmer's market isn't on the Square and I can't get a scone from my favorite healthy scone purveyor each Saturday, I like to bake something special, freezing extras to be had for weekday breakfasts. Recently I was gripped by a craving for blueberry muffins, which were more than satisfied by this healthy and flavorful recipe. For those looking to explore "alternative" flours, spelt, which pairs beautifully with berries, is a great place to start, but even if you don't have an eclectic collection of flours as I do, these are still delicious when made with whole wheat pastry flour or a combination of whole wheat and all-purpose flour. Subtly sweet, tender, and moist, these muffins are a great way to start any day, whether a relaxing weekend morning or hectic weekday, and healthy enough that you can indulge in the jumbo size without any guilt (as I did). On that note, because I made jumbo muffins instead of standard size (and my oven often seems to run a bit hotter than it should) I've left the baking instructions as written by Whole Foods, but I would encourage you to start checking the muffins early so they don't dry out. A solid version of an old standard, these muffins are sure to please almost any palate and a great way to get your family to enjoy whole grains.

Blueberry Spelt Muffins
makes 1 dozen regular-size muffins, or 6 jumbo muffins
from Whole Foods Market

4 tablespoons (1/2 stick) softened butter or canola oil, plus more for greasing the pan
2/3 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/4 teaspoon salt
2 cups fresh blueberries

1. Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together butter or oil and sugar. Stir in applesauce, eggs, orange juice and vanilla.

2. In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Thai Carrot Burgers

2012-02-02T17:00:00.000-06:00

This has been one of those weeks at work where the demands on my time never seem to cease. During those weeks when work is particularly chaotic, having a delicious and nutritious lunch is more important than ever, particularly if it doesn't take me very long to throw together at night. One of my favorite solutions to this problem is whipping up a batch of veggie burgers on the weekend for lunches during the week. My recently rekindled obsession with veggie burgers (thanks Moosewood!) has led to me start tackling the long list of bookmarked recipes I haven't yet made from Veggie Burgers Every Which Way, starting with Sesame Sweet Potato and Cabbage Burgers and most recently leading me to these vibrantly flavored Thai Carrot Burgers. Fans of the cuisine of Southeast Asia will be delighted by this melange of sweet, spicy, fresh, and earthy flavors, reveling in the cloud of spices that fills the kitchen while these burgers are cooking. Sweet carrots play beautifully with the spicy serrano, rich and creamy peanut butter, and fresh cilantro in this powerfully aromatic burger that has more flavor than anything that healthy has a right to. Although best fresh out of the oven, these will still delight even if (unideally) frozen and reheated in the work microwave. As corny as it sounds, even when life is crazy, try not to lose yourself in the shuffle-staying healthy and energized with meals like this is the best way to make it through.

Thai Carrot Burgers
from Veggie Burgers Every Which Way by Lukas Volger
makes four 6-inch burgers

3 tablespoons olive oil
1 bunch scallions, including one inch into the dark green parts, thinly sliced
3 cloves garlic, minced
2-inch piece fresh ginger, grated
1 Serrano pepper, finely chopped (seeded or not, depending on your personal heat threshold)
4 cups grated carrots (about 8 medium size carrots)

1 teaspoon salt
1 teaspoon ground coriander

3/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 egg whites
2 tablespoons natural peanut butter

Juice of 1/2 lime

1/4 cups roughly chopped cilantro
1/2 cup toasted bread crumbs

1. Preheat the oven to 375 degrees.

2. Heat a large lidded saute pan over medium heat. Add 1 tablespoon of the oil. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and chile pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, tumeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

3. In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes, allowing the crumbs to absorb some of the liquid. Adjust seasonings. Shape into 4 patties.

4. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned each side, 4 to 6 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

Salmon in Luxurious Green Sesame Pipian

2012-01-31T17:00:00.000-06:00

Oh, Rick Bayless, can you do no wrong? In addition to being consistently delicious, my favorite thing about recipes from Rick Bayless is how they make me rethink what Mexican food is, perpetually discovering new and delicious flavor combinations as well as making uncovering new ways to use favorite ingredients. I'll confess I'm no master seafood chef, but this has to be the most delicious dish I've ever made with salmon, with the added bonus of being really easy and quick to prepare. The combination of the creamy tahini and spicy tomatillo salsa is unexpectedly delicious, perfectly contrasted by the bright and fresh flavor from the cilantro and peas. The flavor of the salmon is strong enough not to disappear in this vibrantly-flavored dish, staying irresistably moist and succulent while simmering in the sauce. Served over a bed of brown rice or other grain, this is a complete, sneakily nutritious meal that could as easily be served at a dinner party as on a busy weeknight. Any fan of Mexican food or fish would be greatly remiss if they didn't give this at least give it once chance to grace their dinner table; if you are one of that legion, go forth and try a new recipe under the wise (cookbook) tutelage of the inimitable Rick Bayless.

Salmon in Luxurious Green Sesame Pipian

from Mexican Everyday by Rick Bayless
serves 4

2 cups store-bought or homemade tomatillo salsa
1 1/2 tablespoons vegetable or olive oil
1 cup chicken broth
3 tablespoons tahini (sesame paste)
Salt
1/4 to 1/2 teaspoon sugar
1 heaping cup peas, fresh or frozen
Four 4- to 5-ounce (1 to 1 1/4 pounds total) skinless fish fillets (such as salmon, halibut, walleye, snapper or striped bass)-buy about 1 1/2 pounds if using fish steaks
1 tablespoon sesame seeds, for garnish
About 1/4 cup (loosely packed) chopped cilantro, for garnish

1. In a blender or food processor, process the salsa to a smooth purée.

2. Heat oil in a very large (12-inch) skillet over medium-high. When it is quite hot, add salsa all at once. Stir as salsa reduces to consistency of tomato paste, about 5 minutes.

3. Stir in broth and tahini. Return to a boil, then reduce the heat to medium-low and let simmer 10 minutes. Taste and season with salt, usually about 1/2 teaspoon, and a little sugar. (The sugar will help balance the natural tartness of the salsa).

4. While sauce is simmering, pour the peas into a microwaveable bowl, sprinkle on a tablespoon of the water, cover with plastic wrap and poke a couple of holes in the top. Microwave on high (100%) until the peas are hot and tender, anywhere from 1 minute from frozen peas to 4 or 5 minutes for fresh peas; discard water.

5. When the sauce has simmered for 10 minutes, nestle the fish fillets in it, completely submerging them. Continue simmering gently until the fish flakes when pressed firmly, usually 5 to 6 minutes for 1/2-inch-thick fillets. (Check it by lifting up a fillet on a metal spatula and pressing with your finger or the back of a spoon.)

6. Transfer a fish fillet to each dinner plate. Spoon a portion of the sauce over top. Strew with the peas, sesame seeds and cilantro, and you're ready for dinner.

Whole Wheat Flax Pancakes

2012-01-29T09:19:00.003-06:00

Two of my favorite rituals when I was a kid were Saturday morning pancakes or waffles and breakfast for dinner. As an adult, these still feel like special events and with football season over (for Packer fans), I'm switching out my weekly Packer snack for breakfast for dinner on Sunday nights. I love ritual and routine, so having this to look forward to goes a long way toward ameliorating the dread of returning to work Monday morning that so often creeps in on Sunday night. Since I've probably gorged myself on a meal out during the weekend, I want my breakfast for dinner to be at least somewhat healthy (most of the time), and that's where these whole wheat flax pancakes come in. Much more flavorful and hearty than their white flour counterparts, these nutty pancakes are the perfect companion to a healthy pat of butter and generous drizzling of maple syrup (and a side of bacon or sausage doesn't hurt either). If you've cooked up a batch of bacon before starting the pancakes, fry the pancakes in the bacon grease for extra crispy edges and just a bit of smoky flavor. Homemade pancakes take just a little more time than the just-add-water-mix kind, so next time the craving hits, whip up a batch of these pancakes instead and reward your efforts with flavor and nutrition.

Whole Wheat Flax Pancakes
makes about 12 pancakes
adapted from King Arthur Flour

1 1/2 cup whole wheat pastry flour
1/3 cup dried buttermilk powder*
2 tablespoons brown sugar, maple sugar, maple syrup, or honey
1/3 cup whole flax meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 tablespoons vegetable oil or melted butter
1 1/2 cups water*
*Or substitute 1 3/4 cups (14 ounces) of buttermilk in place of the buttermilk powder and water

1. Mix the dry ingredients in a large bowl.

2. Whisk together the eggs, oil or melted butter, vanilla, and water (and honey or maple syrup, if using).

3. Add the liquid ingredients to the dry ingredients, and whisk until blended. Let the batter sit for 10 minutes (it will thicken slightly). Add extra water or flour to adjust the consistency for thinner or thicker pancakes.

4. Preheat a griddle to medium high (350°F), and grease it well.

5. Scoop the batter by the 1/4-cupful onto the griddle.

6. Cook until bubbles on the top begin to pop, then turn and brown the other side.

7. Serve hot with maple syrup, or fresh fruit and yogurt.

Cauliflower Penne Puttanesca

2012-01-26T17:00:00.000-06:00

Roasted cauliflower is one of my favorite foods. Left to my own devices, I can eat an entire head of roasted cauliflower all by myself, particularly if it's dijon-roasted cauliflower, that beautiful caramelization a siren song for my tastebuds. Quite some time ago I made much-loved roasted cauliflower pasta, so when I saw this recipe in the most recent issue of Real Simple magazine it seemed like the perfect way to use the head of broccoli romanesco (Roman cauliflower) I picked up at the farmer's market, with the added bonus of the rest of the ingredients being things I already had at home. Since puttanesca sauce is so simple, this is a place to splurge a bit on the tomatoes (get San Marzano if you can find them) to maximize flavor. To make the cauliflower shine, cut the florets so they each have one flat side, placing the florets cut-side down in the skillet and allowing them to cook undisturbed for a few minutes initially to ensure a delicious crust on the cauliflower. With subtle hints of heat from the red pepper and pops of pickled capers, this hearty bowl of pasta is an irresistably hearty vegetarian dinner, made even more vibrant with a generous dusting of fresh parsley and salty Parmesan cheese. If you're looking for a new vegetarian pasta for your winter dinner repertoire, look no further than this simple, satisfying dish.

Cauliflower Penne Puttanesca
adapted from Real Simple, February 2012
serves 4

3/4 pound whole wheat penne or other short pasta
3 tablespoons olive oil
1 small head cauliflower or broccoli romanesco (about 1 1/2 pounds), cored and cut into small florets
Kosher salt and black pepper
2 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
1/2 cup pitted kalamata olives, chopped
2 tablespoons capers, rinsed
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh flat-leaf parsley
Grated Parmesan, for serving (optional)

1. Cook the past according to the package directions. Drain and return to pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juice, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon until the cauliflower is tender, 8 to 10 minutes more.

3. Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.

Grilled Glazed Salmon

2012-01-24T17:00:00.000-06:00

Although this is most certainly not the prettiest dish I've put together, I'm setting aside my vanity to share this simple and delicious meal. There's always a bag of salmon fillets in the freezer, but I find myself resorting to roasted salmon with Old Bay when I'm sort on time, inspiration, or ingredients. Using a combination of three staple ingredients I adore-mustard, horseradish, and honey-this recipe transforms what could be a pretty mundane salmon fillet into a wonderfully flavorful dinner. The assertive flavors of the Dijon mustard and horseradish are tempered just enough by the sweet and mellow honey (I recommend a milder honey like clover here), blending three common ingredients into a bold, but balanced palate of flavor. This glaze is strong enough to overwhelm a mild fish like tilapia, but the richness of the salmon holds its own against the assertive flavors. Served on a bed of whole wheat couscous with side of simply roasted Brussels Sprouts, this well-rounded and hearty meal is makes it quickly from the kitchen to the dinner table any night of the week. A basic, but delicious recipe, this is sure to make frequent appearances on my dinner table, helping me to keep my resolution of eating fish at least once per week.

Grilled Glazed Salmon
from Food and Wine
serves 4

1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup prepared horseradish, drained

2 tablespoons honey
Four 6-ounce skinless salmon fillets
Vegetable oil, for rubbing
Salt and freshly ground black pepper

1. Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side.

Whole Wheat Currant Scones

2012-01-22T08:03:00.003-06:00

Although many scones have nearly turned into cookies these days, I'm a fan of the traditional, not-too-sweet variety. Creative flavors abound, which I both purchase and bake, but sometimes it's nice to go back to classics, the most traditional scones being currant scones. The simple flavor profile created by cream, butter, and currants is delicious, but the white flour traditionally used to make scones doesn't bring anything to the party in terms of nutrition or flavor, so I seek out scone recipes using whole grain flours. Whole wheat pastry flour gives these scones a wonderfully nutty flavor and light texture, a perfect contrast to sweet and chewy raisins or currants. And while cream lends an irresistible richness and decadence to scones, for pastries I plan on having for a regular weekday breakfast, I prefer the lightness and tang of buttermilk. Currants work best in this recipe, distributing tiny bits of flavor throughout the scone, but raisins or any other dried fruit you like (I recommend dried cherries or blueberries) will also work splendidly.

The next Saturday or Sunday morning you can have a little extra time, whip up a batch of these simple, flavorful scones and reward yourself with a hot breakfast fresh from the oven. If you don't have to share with too many people pop any leftovers in the freezer so you can treat yourself with a tasty breakfast any day of the week.

Whole Wheat Currant Scones
adapted from Bob's Red Mill
makes 8 scones

1 1/2 cups whole wheat pastry flour
1/2 cup toasted wheat germ
1/3 cup turbinado sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup cold butter
1 large egg
1/2 cup buttermilk
1/2 cup currants or raisins

1. Preheat oven to 375°. Use an ungreased 10" x 15" baking pan.

2. In a bowl, combine whole wheat flour, wheat germ, sugar, baking powder, cinnamon, nutmeg and salt. With 2 knives or a pastry blender, cut in butter until coarse crumbs form.

3. In a small bowl, beat egg with buttermilk to blend. Add egg mixture and raisins to flour mixture; stir just enough to moisten evenly. Scrape dough onto baking pan; pat into a 1" thick round. With a sharp knife, cut round into 8 wedges, leave in place.

4. Bake 30-35 minutes until browned. Cut or break scones into wedges and serve warm or at room temperature.

Sesame Sweet Potato and Cabbage Burgers

2012-01-19T17:00:00.000-06:00

Although making Mushroom Pecan Burgers was born out of necessity (I had ingredients that needed to be used up), it has definitely rekindled my love of making veggie burgers. My primary resource for veggie burger recipes is Veggie Burgers Every Which Way by Lukas Volger, but instead of going straight to the book, I decided to peruse Lukas Volger's website, stumbling across this little gem of a recipe in short order. I can't recall having cabbage and sweet potatoes together in a dish many times before, but I was quite delighted by the pairing in this burger, particularly when punctuated with spice from cayenne (which I used generously). The sweetness of the sweet potatoes marries wonderfully with fresh and mild green cabbage, with the soy sauce or tamari lending umami and the tahini a decadent richeness. The one almost-fault of this recipe that I found was that I did need to add significantly more than 1/4 cup of breadcrumbs, although the recipe acknowledges that this might be necessary. When browning the burgers, make sure to oil the pan generously, as sweet potatoes have a tendency to stick to the pan. If they do fall apart, don't fret, just smoosh them back together and call them rustic, a tactic I frequently employ when dishes don't turn out quite as picturesque as I had imagined.

With my love of veggie burgers reinvigorated in the new year, expect to see many more recipes like this one gracing the pages of this blog. Although they'll rarely satisfy a craving for a juicy, meaty cheeseburger when I want one, delicious veggie burgers this one can make frequent appearances on my dinner table without the slightest tinge of guilt. I can rarely convince my meat-and-potatoes-loving husband that veggie burgers have a place in his diet, but that just means more leftovers waiting for me in the freezer, just begging to be packed for lunch during the work week.

Sesame Sweet Potato and Cabbage Burgers
from Lukas Volger

makes 4 burgers

For the photographed version, I ran out of parsley and cilantro—sorry for the missing green stuff up there!

2 tablespoons neutral oil (canola, grapeseed, peanut, or vegetable oil)
1 large or 2 small onions, chopped
Scant 1/4 teaspoon cayenne pepper
1 tablespoon toasted sesame oil
1 medium sweet potato, grated (10 to 12 ounces, or about 3 heaping cups grated)
2 cups finely shredded cabbage (about a quarter of a head)
2 teaspoons soy sauce or tamari
1/2 teaspoon salt
2 egg whites
1 tablespoon tahini
Juice of 1 lemon
1/4 cup breadcrumbs, or more if needed
3 tablespoons roughly chopped parsley or cilantro, optional

1. Preheat the oven to 325° F.

2. Heat 1 tablespoon neutral oil in a deep skillet or sauté pan (something big enough to hold the potatoes and cabbage—a wide sauté pan might work) over medium-high heat. Add the onion and cayenne and fry until soft and beginning to color deeply. Add the sesame oil, followed by the sweet potato and cabbage. Stir in the soy sauce and salt. Cover and cook until tender, stirring periodically, about 10 minutes. Allow to cool slightly.

3. Whisk together the egg whites, tahini, and lemon juice until combined. Add the cooked potato-cabbage mixture, then fold in the breadcrumbs and herbs. Add additional crumbs if the mixture seems loose, but err on the side of wet because the burgers will firm up in the oven. Shape into 4 patties.

4. Heat remaining oil in an oven-safe skillet (an oven-safe nonstick pan works really nicely with this burger, as the sweet potatoes tend to cling to the pan; going that route you can get away with using less oil) over medium heat. Add the burgers, in batches if necessary, and fry until golden-brown on both sides, about 3 minutes per side. Transfer them to the preheated oven and cook for 12 to 15 minutes, until firm to the touch.

Mushroom-Potato Crema with Roasted Poblanos

2012-01-17T16:54:00.001-06:00

Like many Americans, I grew up with a fondness for Americanized Mexican food, delighting in the tacos, burritos, enchiladas, and nachos that pass for Mexican food in many places in the United States. While those inauthentic dishes can be delicious, as I've aged my tastes have matured and I have developed a love of real Mexican food, inspired in great part by the litany of amazing Rick Bayless recipes. And just as with all the other recipes I tried, this one does not disappoint in the slightest. It is amazing creamy despite only a scant amount of sour cream with just the perfect amount of spice and smokiness from the roasted poblano, made deeply satisfying with earthy, savory mushrooms. To make this even more luxurious, try adding a bit bacon or chorizo and garnishing with a sprinkling of crisp tortilla chips (Rick Bayless' Frontera line is great) along with the cilantro. (I would also be remiss if I didn't mention that this soup is also an irresistable, if inauthentic, vessel for dunking corn muffins.)

The authentic suite of flavors is not overly aggressive, making this an excellent away to lure towards the true flavors of Mexico and a great option for Meatless Monday (or any weeknight when you find yourself short on time). With a thick blanket of snow on the ground and bitter winds swirling outside, this soup is the perfect way to tuck yourself away from the harsh winter and dream of the warm sun and beautiful beaches of our neighbor to the south.

Mushroom-Potato Crema with Roasted Poblanos
from Mexican Everyday by Rick Bayless
makes a generous 6 cups, serving 4

4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, cut into roughly 1-inch pieces
3 garlic cloves, peeled and halved
6 cups chicken or vegetable broth
1 large fresh poblano chile
8 ounces mushrooms (I like shiitake or oyster mushrooms), sliced 1/4-inch thick (you'll have about 3 cups slices)
1 scant cup corn kernals (they can be frozen or ones you've cut off 1 to 2 large ears)
1 large sprig fresh epazote (you can substitute a big sprig of fresh thyme or leave the herb out all together)
1/4 cup plain yogurt, heavy cream, or sour cream
Salt
About 1/4 cup roughly chopped cilantro, for garnish

1. Scoop the potatoes and garlic into a medium (3-quart) saucepan, pour in half of the broth and set over high heat. When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15 minutes.

2. While the potatoes are cooking, roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes before a broiler. Cover with a kitchen towel. Let cool until handleable.

3. Rub the blackened bits off the chile and pull out the stem and seed pod. Rinse the chile to remove bits of skin and seeds. Cut into 1/4-inch pieces.

4. When the potatoes are tender, use an immersion blender to puree the soup base (or blend in several batches in a food processor or a loosely covered blender draped with a kitchen towel and return to the pan). Add the remaining half of the broth, the mushrooms, poblano, corn, and epazote (or thyme, if using). Simmer for 10 minutes over medium heat.

5. Just before serving, scoop about 1/2 cup of the hot soup into a small bowl. Mix in the yogurt, cream, or sour cream. Stir the mixture back into the pot, then taste and season with salt, usually about 1 1/2 teaspoons. Ladle the soup into bowls and sprinkle with the cilantro. Soup's on.

Oatcakes

2012-01-15T09:15:00.003-06:00

I don't think I'm exaggerating when I say these are my favorite healthy cookie/granola bar/morning snack treat I've ever made. This recipe has been bookmarked ever since I bought Super Natural Every Day (along with a couple dozen other recipes) and I'm ashamed it took me so long to make it, especially since it's a common coffee shop snack in San Francisco, a city I love beyond words. Although it nearly completely composed of my go-to ingredients for these kind of snacks, I did get to try out something new-extra-virgin coconut oil. Until recently, coconut oil was made out to be a nutritional villain and I'd thus avoided it, but the tide appears to be turning on expert and public opinion so I was willing to try it out. Although it's still an ingredient to be used in moderation, I will most certainly not shy away from the quickly growing library of recipes using coconut oil in the future. Coconut oil adds a tremendous amount of flavor, not just fat, the coconut flavor playing beautifully with maple syrup and nutty whole wheat flour and oats. These are special enough for a dessert, but healthy enough for breakfast or a snack, sure to delight no matter what time of day you enjoy them. They are rugged enough to hold up all day in your purse or backpack, a delightful crusty exterior concealing a moist and flavorful center. Much more delicious than the proverbial carrot-on-a-stick, these provided motivation to make it through the early hours of my work day, and the energy to keep going until lunch. While I've made many recipes that I would be happy to return to when baking up a batch of something delicious for my work week morning snack, this is the only one I've been 100% sure that I will return to many times over.

Oatcakes
from Super Natural Every Day by Heidi Swanson
makes 12 oatcakes

3 cups rolled oats
2 cups spelt flour or whole wheat pastry flour
1/2 teaspoon aluminum-free baking powder
2 teaspoon fine-grain sea salt
1/4 cup flax seeds
3/4 cup chopped walnuts, lightly toasted
1/3 cup extra-virgin coconut oil
1/3 cup unsalted butter
3/4 cup maple syrup
1/2 cup natural cane sugar
2 large eggs, lightly beaten

1. Preheat the oven to 325 degrees F/160 degrees C with a rack in the top third of the oven. Butter a standard 12-cup muffin pan.

2. Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

3. In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar has dissolved, but don't let the mixture get too hot. You don't want it to cook the eggs on contact in the next step.

4. Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

5. Bake for 25 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let it cool for a couple minutes. Then, run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.

Pinto Bean and Sweet Potato Chili

2012-01-12T17:00:00.000-06:00

When I sit down to watch a football game, be it for my beloved Packers or Badgers, I need a special snack or meal. This behavior was imbedded in me from a young age when my dad and I would watch the Packer game together enjoying our Packer snacks (I even insisted that we each take our first bite when the kicker's foot hit the football on kick-off). As an adult I have continued this tradition, though I can't seem to convince my husband of the import of taking your first bite at precisely the right time.

When the Badgers took on the Ducks in Rose Bowl, I had to choose how best to honor the game with culinary accompaniment. I debated on making something with quintessentially Wisconsin ingredients like brats or cheese, but I was gripped by a deep craving for chili and cornbread. I've made and enjoyed all manner of chili, be it beef and bean, turkey, or white chicken chili, but given my recent mild obsession with the delightful combination of beans and sweet potatoes, this recipe spoke to me. With the New Year my quest for healthy, yet flavorful recipes was reinvigorated, and this chili also satisfied that search expertly. The chile powder is one of the strongest influences on the character of the chili, ranging from scorchingly hot to mild and sweet. By choosing ancho chile powder, this became a smoky and only slighty spicy chili, much more accessible to dinner companions who don't share my slightly masochistic love of spicy food. Now that we're finally receiving some long overdue snowfall, I know many more bowls of chili with their companion cornbread are destined for my dinner table, steeling me against the icy winds of a Wisconsin winter.
Pinto Bean and Sweet Potato Chili
adapted from Bon Appetit, via Epicurious
serves 2

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chili powder
1 cup canned vegetable broth or water, plus additional water or broth if needed
1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
1 15- to 16-ounce can pinto beans, drained
1/4 cup chopped fresh cilantro
1 to 2 teaspoons freshly squeezed lime juice
Sour cream, shredded cheese, chopped raw onion, and cilantro, for serving (optional)

1. Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes.

2. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and season to taste with salt and pepper. Add lime juice, 1/2 teaspoon at a time to taste and serve warm, topping with an extras you like.

Mushroom Pecan Burgers

2012-01-10T17:00:00.000-06:00

While enjoying January 2nd off from work for the New Year's holiday, I got to work on my newly refreshed commitment to eating healthy, particularly by making things I would often buy myself. I love Morningstar Farms and Boca veggie burgers, but as with so many things, nothing compares to the homemade version. Most of my veggie burger experimentation has come from Veggie Burgers Every Which Way by Lukas Volger, but this spectacular recipe comes from another perennial favorite, the Moosewood Restaurant New Classics Cookbook. I found this recipe because I was searching for a way to use the tofu and mushrooms in my fridge (other than stir-fry) and couldn't be happier that it led me to this recipe. This burger is pure umami-mushrooms, soy, and miso create a burger savorier than you ever though a veggie burger could be, playing beautifully with the nuttiness of the whole wheat breads crumbs, brown rice, and slighty chewy oats. Although I had to invest a little bit of time of the kitchen on my day off (not a big sacrifice for me), I've been more and more grateful I did each time I've plucked one of these scrumptious burgers out of my lunch bag over the past couple of weeks. While they were most delicious fresh out of the oven, the frozen extras have served me quite well for lunch. A perfect example of how little time investment can reward you many times over, hopefully this recipe will inspire you to invest a little more time in yourself, even if it isn't the kitchen.
Mushroom Pecan Burgers
from Moosewood Restaurant New Classics Cookbook
makes 6 burgers

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 cups chopped cremini or other mushroom
1/3 cup chopped toasted pecans
2 teaspoons soy sauce
1 cup whole wheat bread crumbs
1 cup cooked brown rice
3/4 cup rolled oats
1 tablespoon chopped fresh dill
1 tablespoon miso (optional)
1 cake firm tofu, pressed (16 ounces)
Salt and ground black pepper to taste

1. Preheat the oven to 350 degrees F. Generously oil a baking sheet.

2. In a medium skillet, saute the onions in the oil. Cook on medium heat until the onions are softened, about 5 minutes. Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.

3. Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, bread crumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.

4. Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown. Serve on toast or in a bun.

Molasses Bran Muffins

2012-01-08T09:04:00.003-06:00

Greetings 2012!

Although I really don't place any real significance on January 1st as compared to any other day of the year, as a fervently type-A person and lover of rituals and lists, I can't help but indulge in a bit of the ritual of New Year's Eve/New Year's Day. I believe that you should make changes any time that you want to better yourself, but despite all rationality, there is some appeal to the clean slate of New Year's Day. For that reason, I put up some thought both into what I would prepare for a decadent New Year's Eve dinner, as well as to the first thing I would eat in the New Year. So in the quiet early morning hours of January 1st, I made myself a maple latte and got to work on a batch of these molasses bran muffins. They represent much of what I want to accomplish in my cooking-they're healthy but still delicious and something that makes me look forward to getting up in the morning. The plethora of whole grains creates a hearty background which allows rich walnuts and plump and juicy raisins to shine, with just enough sweetness from the natural sweetener of your choice.

If you're used to the super-sweet muffins that seem to clog the supermarket (basically cupcakes without the frosting), this will be a big adjustment, but one that you may choose to make in the new year (you may want to start with only part whole wheat flour as you try and adjust your flavor palate). Whereas while flour forms bulk and white sugar sweetens without adding any flavor, here both the flour and sweetener are integral components of the character of these muffins. While nothing quite compares to fresh out of the oven, I froze extras for satisfying breakfasts throughout the week. I both eat to live and live to eat, and these muffins satisfy my craving for flavor and need for nutrition beautifully.

Molasses Bran Muffins
adapted from Bob's Red Mill

makes 12 regular (or 6 jumbo) muffins

1 1/2 cup whole wheat flour (whole wheat pastry flour will make a lighter muffin)

1 cup wheat or oat bran

1 teaspoon baking powder
1 teaspoon baking soda

1/4 teaspoon salt
1/2 cup raisins

1/4 cup chopped walnuts
3/4 cup applesauce

1 cup milk
1/2 cup molasses, honey, or maple syrup (or a combination)
2 eggs, beaten

2 tablespoons canola oil

1. Preheat oven to 400°F. In a large bowl, combine wheat bran, flour, baking soda, baking powder, and salt. Stir in nuts and raisins.

2. In a separate bowl, blend applesauce, milk, molasses, oil and eggs. Add wet ingredients to dry ingredients and stir just until moistened. Spoon into 12 standard greased muffin tins (or paper muffin cups) and bake for 15-20 minutes. If making jumbo muffins, increase cooking time by 10 to 15 minutes.

Seeded Raisin and Walnut Granola

2012-01-05T17:00:00.000-06:00

This probably sounds strange, but I've made a New Year's resolution to cook more. I know that I probably cook far more than the average person, but I'm still trying to break myself of the habit of occasionally buying food that I can make for much less with much higher quality at home, with the prime example being granola. Granola with yogurt is one of my favorite breakfasts and there's no reason I should be wasting money at the store when it is so easy and cheap to make it myself. And although one of the greatest advantages is being able to make it exactly to my taste (and the current contents of my cabinets), I still like to check a few reliable resources for some good recipes for inspiration.

On the most basic level, granola is rolled oats, dried fruit, and nuts with a mixture of fat and sweetener, but I'm trying to encorporate more bran, flax, and seeds, making this recipe a great starting point. Just the right combination of savory nuts and seeds and plump, juicy raisins mingling with toasty oats, all subtly glazed by sweetness and spice, this is a superb topping for yogurt at breakfast or ice cream for dessert. If you've made a resolution to cook more, save money, or eat better I hope you'll give this simple, delicious granola a try. Whether you make many different small batches with a wide variety of ingredients, or a huge batch to keep you supplied for weeks, the small time investment required will reward you many times over.

Seeded Raisin and Walnut Granola

adapted from Bob's Red Mill
makes about 2 to 2 1/2 cups

1 1/4 cups old-fashioned rolled oats

1/4 cup unsweetened shredded coconut
1/4 cup toasted wheat germ
2 tablespoons raw shelled sunflower seeds
2 tablespoons sesame seeds
1/4 cup chopped walnuts
2 tablespoons melted butter
1 tablespoon water

2 tablespoons honey
1/4 teaspoon sea salt

1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup raisins

1. Preheat oven to 350°F, set aside a cookie sheet, lining with aluminum foil or parchment paper, if desired. Combine oats, coconut, wheat germ, seeds and nuts in a large bowl. In another container, mix together the butter, honey, water, salt, cinnamon and vanilla extract. Pour over grains, stirring thoroughly.

2. Spread mixture thinly on cookie sheet and bake for 10 to 15 minutes, stirring frequently. Oats should be crisp and brown, but coconut should not be burned. Allow to cool thoroughly, then add raisins and place in an airtight container for storage. Can be stored up to 3 weeks without refrigeration. Makes about 6 - 1/3 cup servings.

Vietnamese Cabbage-and-Chicken Salad

2012-01-03T17:00:00.000-06:00

Being a Wisconsin girl with German heritage, my first instinct when preparing cabbage is to cook it down and serve it with sausage and beer. While that is undoubtedly delicious, the recent spate of meat-centric, heavy family dinners over the holidays left me craving something fresh and crunchy with a plethora of vibrant flavors (the Scandinavians and Germans are not exactly known for their liberal use of exotic spices), and this meal perfectly satisfied those needs while using up the lonely CSA cabbage (and radishes and carrots) that was lingering in my refrigerator. Fresh and crunchy cabbage, radishes, carrots, apple, and scallions blend together beautifully with a melange of classic Asian flavors, with just enough poached chicken to make it a light main course. This dressing isn't remotely exotic for those familiar with the flavors of Southeast Asia, but the tried-and-true combination of sesame oil, jalapeño, ginger, vinegar, fish sauce, lime, and cilantro was a fantastic way to bring my palate back to life. Although there was flavor and crunch to spare, I have one simple addition in mind for the next time this makes it to my dinner plate-a generous sprinkling of toasted, salted peanuts for just a bit of saltiness and richness in this otherwise light dish. It may seem a bit out of place to be eating a meal like this in what should be the depths of winter, but even once there's finally a blanket of snow on the ground I'll be happily clinging to tastes of warmer climates.

Vietnamese Cabbage-and-Chicken Salad

from Food and Wine

serves 4

1 pound boneless, skinless chicken breasts (about 3)
3 teaspoons salt
2 tablespoons Asian sesame oil
1/2 jalapeño pepper, seeds and ribs removed, sliced
1 1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar

2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated (I used beauty heart/watermelon radishes, but any will do)
4 scallions including green tops, chopped
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
1 tart apple, such as Granny Smith, cored and grated

1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.

2. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.

3. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

Cranberry Pecan Health Bars

2012-01-01T09:18:00.002-06:00

Happy New Year! Did you make a New Year's resolution to eat healthier? If so, this recipe certainly has a place in your diet. One of the biggest obstacles for many people when it comes to eating healthier is time, leading far too many people to rush out of the house without breakfast or grab a snack from the vending machine at work when the mid-afternoon munchies strike. If you can invest a little bit of time on the weekend to whip up a batch of these easy bars, you'll have at least one guaranteed source of quick nutrition during the work week. While I can go on and on about all the nutritious components of these hearty bars, it's would be all for naught if they weren't delicious as well. The classic combination of sweet-tart cranberries and rich, toasty pecans are united with chewy oats by sweet dates and a bit of honey in this tasty, filling breakfast or snack. I happened to choose pecans and cranberries, but I can think of dozens of other combinations that would be fantastic in these bars as well-walnuts and cranberries, almonds and blueberries, pistachios and apricots...I could go on forever. But as long as you're going to the effort of making one batch, why not make a couple different varieties, freezing the extra for a flavorful cache of nutrition at the ready anytime.

Cranberry Pecan Health Bars
adapted from Martha Stewart
makes 8 bars

1 cup (9 ounces) pitted dates

1/4 cup brown rice syrup, honey, or maple syrup
Vegetable-oil cooking spray
1 1/2 cups old-fashioned oats
1 cup pecans, toasted and coarsely chopped
1 cup dried cranberries
2 tablespoons oat bran
1/4 cup ground flaxseed
2 tablespoons wheat germ
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Puree in a food processor with brown rice syrup or honey until smooth.

2. Coat an 8-inch square baking pan with cooking spray. Place oats and half of the pecans in a food processor, pulse until coarsely ground, and transfer to a large bowl. Add remaining pecans, cranberries, bran, flaxseed, wheat germ, salt, and cinnamon to bowl and toss to combine. Mix in date puree and brown rice syrup, honey, or maple syrup. Press mixture into an even layer pan. (Wetting your hands first will facilitate the process).

3. Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars.

Rutabaga Fries

2011-12-29T17:00:00.000-06:00

Pretty much every root vegetable is fair game for oven fries, but since one of the cookbooks I really adore specifically called these out, I thought they were with a try when some rutabagas showed up in my CSA box. I've never gone out of my way to buy rutabagas, but I certainly don't turn them down when they show up on my plate, though it is quite a rare occurrence. Rutabagas are thought to have originated as a wild cross between cabbage and turnips, so if you are fans of both of these vegetables, you'll likely enjoy rutabagas as well. Roasting helps to mellow out the somewhat sharp and assertive flavor, bringing out a slight sweetness, and thus is gentler way of introducing rutabagas to those who have never tried them before. Now while these won't fulfill a craving for potato fries fresh out of a deep-frier, they are certainly a healthier and easier-to-prepare alternative for the home cook, right at home next to a cheeseburger and cold beer.

Rutabaga Fries
from Veggie Burgers Every Which Way by Lukas Volger
serves 4

2 rutabagas
2 teaspoons potato starch or cornstarch
3 tablespoons olive oil
Salt

1. Preheat the oven to 450 degrees F. Lightly grease a large baking sheet.

2. Slice off the top and bottom of the rutabagas to that they will rest flat on the cutting board. Then cut off the skin with a sharp paring knife or chef's knife by cutting against the curve of the flesh. (A vegetable peeler unfortunately doesn't cut thickly enough to scrape off all the skin). Cut into 1/4-inch matchsticks.

3. Toss the potato starch with the rutabagas, then add the olive oil and 1 teaspoon salt.

4. Spread the rutabagas onto the prepared baking sheet. Bake, flipping twice, for 25 to 30 minutes, until crispy on the outside and tender on the inside. Remove with a metal spatula and toss with additional salt to taste.

Streamlined French Onion Soup

2011-12-27T17:00:00.000-06:00

There aren't nearly the vast number of options for using up mass quantities of onions (particularly red onions) as there are for most vegetables, but fortunately there's one standby to rely on-French onion soup. Unfortunately, making French onion soup typically requires lots of time and patience, things I am often short on, but America's Test Kitchen shares my frustration and has perfected a recipe for Streamlined French Onion Soup. A small amount of red wine releases a huge bouquet of flavors, opening up the perfect balance of sweet onions, savory broth, and sharp balsamic vinegar. French onion soup is a relatively simply dish, relying greatly on the complex flavors developed as the onions caramelize, but also on broth, wine, and herbs so it's of the utmost important that each of these ingredients are high-quality to make this most of this soup. (If you don't have any homemade stock at the ready, which most people don't, I recommend Pacific Natural Foods broths.)

French Onion soup is typically made on the stove top, then divided into ramekins, topped with bread and cheese, and baked. This recipe also included instructions for the baking step, but without a baguette on hand, I opted to make the soup and pair it with a delicious grilled cheese (get some Hook's if you can find it). I only included directions for making the soup since that is the only portion of the recipe I tested, but I know that this would be delicious topped with a crusty baguette and generous helping of cheese, so grab a baguette and fire up the broiler if you are so inclined. Although this isn't soup surely isn't first date food, if you have a partner who loves you and a little bit of time, whip up this surprisingly simple but luxurious feeling soup for your next cozy night at home.
Streamlined French Onion Soup
from The Complete America's Test Kitchen TV Show Cookbook
serves 6

2 tablespoons unsalted butter
3 pounds red onions (about 6 medium), halved pole to pole and sliced crosswise 1/8 inch thick
6 cups low-sodium chicken broth
1 3/4 cups beef broth
1/4 cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar

1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a deep brown crust, 30 to 35 minutes. Add the chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits, and bring to a simmer. Simmer to blend the flavors, about 20 minutes; discard the herbs. Stir in the balsamic vinegar and season with salt and pepper to taste.

Pumpkin Pecan Cookies

2011-12-24T09:00:00.000-06:00

With the New Year approaching and many people making a resolution to eat healthier, I offer up yet another in my series of healthy cookie recipes. I hate how a lot of people think that eating healthier means eating enjoyable tasteless food and I hope that my culinary adventures inspire people to experiment with and appreciate healthy ingredients, even if only in the smallest of ways. Although it does take a change in the way you cook and think about food, it's well worth the small effort to shift your attitudes and practices so that healthy and delicious food is a natural component of your diet and not a punishment (though life should never be without indulgences as well).

These tender and moist cookies get a bright citrus flavor from the orange juice and zest, wonderful toasty and nutty notes from the pecans and whole wheat pastry flour, with just a touch of sweetness and chewiness from the dates. One of the greatest things I have gained in my healthy cookie experimentation is an appreciation of the ability of dates to sweeten, act as a binder, and impart just a bit of chew with a subtle, yet delightful, flavor.

After the dessert smörgåsbords have been devoured but you're left needing a treat sans guilt, whip up a batch of these easy, nutritious, tasty little morsels. Equally appropriate for breakfast, a snack, or dessert, these will give you the energy to clean up the Christmas chaos and getting going on those New Year's resolutions.

Pumpkin Pecan Cookies
from Whole Foods Market
makes about 30 cookies

2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup puréed pumpkin
1 tablespoon orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 teaspoons vanilla extract
1 cup chopped, pitted dates

1. Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.

2. Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.

3. Scoop little heaps (about 2 tablespoons) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.

Kitchen Sink Granola

2011-12-22T17:00:00.000-06:00

Although there are many wonderful granolas lining the aisles of the grocery store, there's rarely reason to buy them as granola is one of the easiest things to make yourself. Not only will you be able to combine your favorite ingredients in the perfect ratio for you, but you will save a ton of money in the process. Granola doesn't require a specific recipe, just a basic outline, but I still think it's worth browsing through recipes from reputable sources to look for creative combinations I may not have considered. I took a Martha Stewart recipe, adapted it for my preferences and what I had on hand to create what I've dubbed Kitchen Sink Granola. With an assortment of nuts, seeds, and dried fruit, this granola contains a little bit of everything, but could certainly accomodate additional ingredients or substitutions with whatever strikes your fancy. I have plain yogurt topped with granola a couple of times a week for breakfast, so I've had ample opportunity to make many different kinds, but I still seem to find delightful new combinations on a regular basis. While a granola with a more focused flavor palate can be delicious, I love granolas like this where no two bites are the same. And although I typically enjoy it as part of a well-balanced breakfast, granola can also move seamlessly to the dessert realm when sprinkled generously on top of a high-quality vanilla ice cream.

The only real stumbling block when making your own granola is the potential for burning during the toasting process. While you may be lulled into a false sense of security during the first 10 minutes or so of baking, granola can go from pleasantly toasty to unrecoverably burnt in short order (particularly the coconut), so make sure to keep a close eye on your granola, stirring frequently, particularly towards the end of the cooking time.

Whether you're making a New Year's resolution to eat healthier, spend more time in the kitchen, eat fewer processed foods, or save money, this recipe can have a place in helping you achieve that goal.

Kitchen Sink Granola
adapted from The Martha Stewart Living Cookbook : The New Classics
makes about 2 3/4 cups

1 cup old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup whole almonds, chopped
2 tablespoons flax seeds
2 tablespoons canola oil
2 tablespoons honey
1/8 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 cup dried cranberries
1/4 cup raisins (golden or regular)
2 tablespoons unsalted roasted sunflower seeds

1. Preheat the oven to 350 degrees F. Toss together the oats, coconut, almonds, and flax seeds in a medium bowl; set aside. Whisk together the oil, honey, salt, and cinnamon in a small bowl; stir into the oats mixture. Spread out the oats mixture on a rimmed baking sheet.

2. Bake, stirring frequently, until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely. Transfer to a large bowl; stir in the dried cranberries, raisins, and sunflower seeds.

Cheesy Orzo Baked in Acorn Squash

2011-12-20T17:00:00.000-06:00

When I'm not feeling creative or am really busy, most squash that makes its way into my kitchen (and there's been a lot of it lately) is either roasted and pureed (butternut) or stuffed with grains and veggies and baked (acorn and festival). Even though these preparations aren't time-comsuming or elaborate, they are some of the most delicious ways to enjoy squash and this recipe certainly falls into that category. Quick-cooking orzo is combined with a few simple flavorings in a creamy blanket of milk and cheese for a fast and very satisfying dinner, perfect for Meatless Monday if you're a participant. This balanced plate of flavors-mildly sweet and soft squash, nutty whole wheat orzo, and salty, savory cheese-is sure to please your palate (and soul) on a dark, chilly winter evening. Although it's an easy, healthy dish, it can be made indulgent with whole milk or half-and-half, generous amounts of cheese, and crumbled bacon with a beautiful presentation that makes it elegant enough to serve for company. At whatever place in the indulgence spectrum you decide to jump in, I hope you give these charming cups of winter squash deliciousness a try.

Cheesy Orzo Baked in Acorn Squash
adapted from Bon Appetit, via Epicurious
serves 4

2 small acorn squash, halved, seeded
3/4 cup water
1 cup orzo (rice-shaped pasta; also called riso)
1 tablespoon butter
2 cloves garlic, finely chopped or pressed through a garlic press
1 large onion, chopped
1 cup low-fat (1%) milk
1/2 cup canned vegetable broth
1/2 cup grated sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
Dash of hot pepper sauce (such as Tabasco), optional

1. Preheat oven to 400° F. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Increase oven temperature to 450 degrees F.

2. Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes. Drain. Return pan to medium heat and melt one tablespoon of butter. Add garlic and chopped onion and cook, stirring frequently, until onions are softened but not mushy, 7 to 10 minutes. Pour milk and broth into same pot; bring to boil. Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 2 tablespoons Parmesan. Season with hot pepper sauce, salt and pepper.

3. Divide orzo mixture among squash halves. Sprinkle with remaining 2 tablespoon Parmesans. Bake until tops begin to brown, 8 to 12 minutes.

Cinnamon-Walnut Oatmeal Cookies

2011-12-18T08:55:00.001-06:00

I am nothing if not a creature of habit, and since I've been offering up a healthy cookie recipe each Sunday for some weeks, I figured I might as well keep in up since I still have a few waiting to be shared. At first glance, the first ingredient might turn off anyone not in the over-60 set, but I can assure you the prunes only bring good things to this cookie, keeping it moist and tender (as well as provide all of their legendary benefits). Unless you're enjoying these cookies with an issue of the AARP magazine and a Centrum Silver, these cookies won't make you feel like a geriatric, and will probably even make you feel a little healthier and energetic at a time of year when we can all use a little boost. In the holiday season, when butter and sugar laden desserts abound (and I enjoy them with great vigor), I also need tasty and healthy treats, lest I feel completely bogged down with indulgence, without enough energy for all the holiday shopping, wrapping, and celebrating (as well as the unfortunately-timed overtime at work). These tender, chewy little nuggets are packed with flavor and holiday spice, the perfect thing to keep you going during the hectic holiday season. Whip up a quick batch just to treat yourself, or share them with friends and family who aren't adverse to a little nutrition during the holidays.

Cinnamon-Walnut Oatmeal Cookies
from Whole Foods Market
makes about 30 cookies

1 cup pitted prunes
1 cup walnuts
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup old-fashioned rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside.

2. Put prunes, walnuts and sugar into a food processor and pulse until finely chopped. In a large bowl, whisk together egg, vanilla, baking soda, applesauce and oil. Stir in prune mixture then add oats, flour, cinnamon and salt and stir until just combined.

3. Drop dough by the spoonful onto prepared baking sheets. Moisten your fingertips with a bit of water then gently press down each cookie to make a round shape. Bake until cooked through and deep golden brown, 20 to 25 minutes. Transfer to wire racks and set aside to let cool.

Celery Root and Apple Soup

2011-12-15T13:07:00.003-06:00

If you're a regular reader of this blog, you may have seen enough winter vegetable-based soup recipes to last you well into spring, but my CSA bounty has inspired me create yet another one, this time featuring celery root (also known as celeriac). Celeriac is a wonderfully flavorful, but underutilized, root vegetable, perhaps intimidating potential cooks with its knobby exterior, which makes it more difficult to clean and prepare. Celeriac can be utilized both raw or cooked and while it has a delicious celery flavor, it is also quite adept at taking on other flavors as well. This soup follows a classic formula-saute onions in fat, add vegetables and broth, simmer until tender, blend into silky deliciousness, and season to taste with salt and pepper. What sets this soup apart from that classic formula I so often utilize is the addition of a small amount of apple cider vinegar at the end, which was not a part of the original Bon Appetit recipe that inspired my soup. Many home cooks, myself included, often forget how much better a dish is with the addition of just a small amount of acid, like lemon juice or vinegar, at the end. In the same way that a small amount of salt brings out all the flavors in a sweet dish without making it salty, the small amount of vinegar added to the soup at the end enhances the flavors in the soup without making it overtly acidic. This soup is hearty and savory, most assuredly a fall and winter dish, but the silky texture and bright edge from the apple cider vinegar keep it from being too dense. Not suprisingly, if you like celery flavor, you'll like this soup, but the tartness of the apple and sweetness of the onions keep it from feeling like just a bowl of cooked and blended celery.

It was made clear to me that this simple combination of ingredients was far more than the sum of its parts when one of my coworkers, commenting on the inticing aroma of my lunch, said that it smelled like sausage-a compliment I most gratefully accepted. If I can turn a combination of fruit and vegetables into something even remotely reminiscent of sausage, I think I've done something right.

Celery Root and Apple Soup
adapted from Bon Appetit, via Epicurious
serves 6 as a first course, 3 as a main course

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt vegetable or chicken broth
1 teaspoon apple cider vinegar
Salt and freshly ground black pepper

1. Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

2. Puree soup with an immersion blender (or, working in batches, puree soup in blender until smooth), adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot and stir in vinegar. Season to taste with salt and pepper and serve warm.

Brown Sugar and Cinnamon Glazed Acorn Squash

2011-12-13T17:26:00.000-06:00

When you've got good produce, it takes very little in terms of both ingredients and cooking technique to make an absolutely delicious dish, and this recipe is a prime example. Acorn, festival, and butternut squash all take particularly well to sweet glazes containing honey, brown sugar, or maple syrup and what are probably mostly commonly thought of as baking spices, like cinnamon and nutmeg. The combination of fat, sweetener, spices, and a touch of salt is a dependable combination for preparing winter squash for elaborate holiday meals and weekday dinners alike. With those expert pairings in mind, I was able to quickly put this side together while attending to all other facets of the meal and watch it be eagerly gobbled down with all the other trappings of a hearty Thanksgiving meal. Although squash wasn't a part of my Thanksgiving dinner as a kid, I've made it for at least the last two holiday meals I've hosted and I can see it becoming a part of the traditions I'm crafting as an adult.

Like so many of the recipes I share, this recipe is open to myriad interpretations, depending on what ingredients you have hand and what you'll be pairing with the squash; roasting the squash and pureeing the flesh with the same ingredients also produces a splendid result. With such a bounty of squash in my CSA box I don't always have time for elaborate and highly creative dishes, but I can also to come back to solid simple recipes like this one without being disappointed.

Brown Sugar and Cinnamon Glazed Acorn Squash
serves 4

2 small to medium acorn or festival squash
1/4 cup dark brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
2 tablespoons unsalted butter, melted

1. Preheat oven to 450 degrees F. Cut squash in half and then into 1/2-inch-thick rings, discarding end pieces, and place in a single layer on a prepared baking sheet.

2. In a small bowl, mix brown sugar, cinnamon, nutmeg, and sea salt together. Brush the top half of the squash rings with half of the melted butter and sprinkle with half of the brown sugar mixture. Flip rings over, brush with the remaining melted butter, and sprinkle with the remaining brown sugar mixture.

3. Roast squash rings for 10 to 12 minutes. Flip rings over and continue to roast until the squash rings are caramelized and tender, 10 to 15 minutes, depending on desired level of tenderness. Remove from over and serve warm.

Oatmeal, Coconut and Sunflower Seed Cookies

2011-12-11T08:52:00.000-06:00

These cookies are yet another experiment in my search for delicious mid-morning snacks to keep me going through the work day. I've made many kinds of bars (see here, here and here) and cookies recently that have fulfilled this need with great success, but the scientist and enthusiastic chef and eater in me just won't leave well enough alone so I've taken to the kitchen again, armed with another recipe from Whole Foods to make oatmeal, coconut and sunflower seed cookies. This recipe immediately peaked my interest because I have a deep love for Grace's Best Cookies, and although this is not a clone recipe (Grace's Best Cookies don't contain coconut), this delicious collusion of ingredients does not disappoint. As these are, for my purposes, a snack rather than a dessert, the hint of sweetness combined with the richness of the butter and coconut and the nutty sunflower seeds achieves a wonderfully satisfying balance that keeps my stomach from growling until nearly lunchtime. If these are intended as a special occasion dessert I would recommend increasing the amount of sugar, adding a bit of honey or serving them with a scoop of good vanilla ice cream. Although I certainly go all out and indulge myself with desserts made with sugar and white flour (although I generally find myself preferring the taste of whole wheat) from time to time, I love being able to treat myself in a small way every day with a cookie that feels like a indulgence, but is still filled with nutrition.

Oatmeal, Coconut and Sunflower Seed Cookies
from Whole Foods
makes about 2 dozen cookies

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/2 cup grated unsweetened coconut
1/2 cup sunflower seeds
1 1/4 cups rolled oats, either quick-cooking or regular (quick cooking will make a finer cookie)
1 cup whole wheat pastry flour
3/4 teaspoon baking powder

1. Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.

2. Put butter and sugar into a bowl and beat with an electric mixer until fluffy. Add egg, vanilla and salt and beat again just until combined. Stir in coconut and sunflower seeds. In a separate bowl, combine oats, flour and baking powder, then add to butter mixture, stirring until thoroughly combined.

3. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake until lightly browned and cooked through, 10 to 12 minutes, then set aside to let cool. Serve immediately or store in an airtight container.

Wasabi Mashed Sweet Potatoes

2011-12-08T14:08:00.000-06:00

I love sweet potatoes pretty much any way you can prepare them-fries (see here, here, and especially here), roasted, in hash and soup, stir-fried, candied, mashed (see here, here, and here). In the past the additions to my mashed sweet potatoes have always been sweet, but this time I tried the contrasting flavor of horseradish with these wasabi mashed sweet potatoes. I'm a big fan of wasabi, and horseradish in general, but even I was a little wary of trying out this unconventional pair. The pungency of wasabi varies greatly from brand to brand, but I found that in my wasabi mashed sweet potatoes, the sharp wasabi blended nicely into the background, contrasting, but not overwhelming the sweet potatoes. If I go the horseradish route again with sweet potatoes, I'll try prepared horseradish or wasabi paste as the wasabi powders with artificial colorings or preservatives often have a bit of an off taste. Although it certainly won't replace my favorite additions of butter and maple syrup, this recipe was a nice change of pace and a great side for an ahi tuna steak with wasabi mayo, well-worth filing away in my recipe box.

Wasabi Mashed Sweet Potatoes
from Moosewood Restaurant New Classics
serves 4 to 6

6 cups cubed peeled sweet potatoes
water to cover
1 teaspoon salt
1 tablespoon wasabi powder
1/4 cup butter
salt to taste
pure maple syrup or brown sugar to taste

1. In a covered pot, bring the sweet potatoes, water, and salt to a boil. Lower the heat and simmer until the sweet potatoes are very soft and easily pierced with a fork. Drain, reserving some of the cooking water.

2. Mix the wasabi powder with about 1 1/2 tablespoons of the potato cooking water to make a paste. Combine the drain sweet potatoes, wasabi paste, and butter and mash well. Add a little more of the cooking water, if needed. Add salt and maple syrup or brown sugar to taste.

Curried Butternut Squash Soup

2011-12-06T17:33:00.000-06:00

Tis' the season for warm and comforting soups and with a bounty of inexpensive winter squash at the grocery store and farmers' market, I offer up yet another recipe for butternut squash soup. Although I've been the recipient of a plethora of winter squash in my CSA box, I haven't tired of it yet and been delighting in its ability to blend with Asian flavors, as in Thai Red Curry Squash Soup. With this soup I took a little journey to another part of Asia, melding smooth, sweet butternut squash with fragrant, exotic curry spices. Although certainly not redolent of my childhood, the beautiful melange of spices is extremely comforting and quite welcome in the deep cold of winter. For adventurous palates you may want to add even more curry powder, conversely reducing it for children or flavor-phobes, using this soup as a subtle way to introduce a new suite of potent spices. This soup is healthy, hearty, and bursting with flavor, and rounded out perfectly with a piece of naan for dunking. Hopefully this simple-to-prepare soup will find a place on your winter table next to more traditional American fare and transport you, if even only for a few minutes, to a sunny and beautiful land far away.

Curried Butternut Squash Soup
adapted just slightly from Ellie Krieger, via Food Network
serves 4

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
4 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
1 quart low-sodium chicken or vegetable broth, plus additional broth or water, as needed
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
Freshly ground black pepper
Freshly squeezed lemon or lime juice
4 teaspoons plain low-fat yogurt, for garnish (optional)

1. Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.

2. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Add additional broth or water, as needed, to achieve desired consistency. Add lemon or lime juice and salt and pepper to taste. Serve warm.

Oat-Date Bars

2011-12-04T08:07:00.000-06:00

In my continuous search for alternatives to commercial granola bars, I decided to try out another recipe from Whole Foods, one of my favorite source for "healthy" cookies and the like. For both their taste and lack of artificial ingredients, Larabars are one of my favorite commercial granola bars, and they use dates as one of the primary binders. These simple bars also use dates to help bind the bars together, imparting structure and sweetness, though they get a little help from egg as well. Sweet, sticky dates are a splendid companion to nutty whole wheat flour and together with chewy oats and for a satisfying and quick to prepare, albeit tame, healthy snack.

As is my typical strategy, I started with the original recipe, but I immediately saw myriad possibilities for adding flavor and nutrition to this solid snack bar foundation (dried fruit, seeds, nuts, flax, coconut, honey, maple syrup, spices etc.) but this recipe's greatest attribute is its potential for adaptation and that's what makes it worth sharing. As I'm constantly telling other people (and doing myself), experiment! Too many people are fearful of making mistakes while cooking and baking, but sometimes in the culinary arts, just as in science, errors often create the most amazing results, and even if they don't, you've learned something for next time.

Oat-Date Bars
adapted from Whole Foods
makes 10 bars

2/3 cup chopped pitted dates, divided
1/2 cup water
1 large egg
1 1/4 cups quick-cooking oats(or old-fashioned oats for an especially chewy bar)
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon plus 1/8 teaspoon baking powder
1/8 teaspoon sea salt

1. Preheat oven to 375°F and grease an 8 x 8-inch baking pan. In a blender, combine 1/3 cup of the dates and water; blend until very smooth. Add egg and blend just until combined. In a medium bowl, combine oats, flour, cinnamon, baking powder and salt and whisk until combined. Add date-and-water mixture and remaining 1/3 cup chopped dates; stir until moistened.

2. Scrape into prepared pan, level the top with a spatula, and bake until firm and lightly browned around the edges, about 17 minutes. Cool in the pan and cut into 10 bars. Bars keep in an airtight container for about a week. They can also be individually wrapped and frozen until ready to eat; allow about 2 hours for them to thaw.

Cranberry, Ginger and Orange Chutney

2011-12-01T17:17:00.001-06:00

Even though I'm clearly someone who loves to experiment in the kitchen, when it comes to holidays, I'm mostly a traditionalist. It doesn't mean that every dish on my holiday table is completely simplified, but I just don't think this is the time of year to be throwing chili powder into my cranberry sauce. This cranberry sauce nicely bridges traditional flavors with creativity, using the classic combinations of cranberry and orange and cranberry and ginger to great effect. My love for Joanne Chang was well-documented on this blog just earlier this week, and if you've come to trust in her palate after trying Thai Red Curry Squash Soup, I encourage to try her cranberry chutney recipe for your next holiday celebration. This cranberry sauce is a perfect balance of sweet, sour, and acidic flavors, but not too exotic that those with not-terribly-adventurous palates will run from the dinner table. That being said, if you're feeding people who truly flavor-phobic, this recipe sans balsamic vinegar and ginger is still a wonderfully balanced combination of cranberries and oranges, which would be delightful served with turkey, chicken, or even pork. While I enjoyed a healthy helping of this on Thanksgiving day, perhaps my favorite use was the cranberry chutney, sharp cheddar, and turkey melt I made on black Friday while tucked safely away in my home, as far from the madding crowd of shoppers as humanly possible.
Cranberry, Ginger and Orange Chutney
from Joanne Chang via Food and Wine
makes about 5 1/2 cups

2 large navel oranges
2 pounds fresh cranberries

1/2 cup water
2 tablespoons balsamic vinegar
3/4 cup granulated sugar
3/4 cup light brown sugar
1/4 cup minced fresh ginger
Salt and freshly ground pepper

1. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.

2. In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.

The chutney can be refrigerated for up to 1 week.

Thai Red Curry Squash Soup

2011-11-29T17:24:00.000-06:00

When faced with pounds and pounds of beautiful organic squash from my CSA, my thoughts immediately turned to soup, and strangely specifically, curried soup with coconut milk. A quick search through Food and Wine recipes revealed that I am certainly not the only one to think of this as a perfect combination and was delighted to fine a recipe from Joanne Chang, owner of Flour Bakery and Cafe and co-owner of Myers + Chang with her husband, Christopher Myers, both in the Boston area. Although I've not been lucky enough to visit Boston and dine at either of her restaurants, I have had great succcess with her recipes in the past and I have immense respect for her diverse skills as a baker, pastry chef, and chef. My opinion of her is also greatly elevated by the fact that in every TV appearance she seems like a truly wonderful person with no ego and is a Harvard graduate who left her career to pursue a passion for cooking, one of those dreams that is constantly swirling around in my head.

But on to the food! The sweetness of butternut squash is the perfect foil for curry spices, and the coconut milk makes everything irresistably creamy and smooth. I tend to eat a copious amount of soup in the winter, particularly since I started getting my winter CSA and this is nice change of pace from minestrone-type soups and dense stews (though they most certainly have their place, as well). The soup is unmistakably hearty and satisfying, but the Asian spices and ingredients keep the soup light and bright. When the days turn even colder, this soup is a fabulous taste of warm lands far, far away to transport you from the icy winds and dark skies of winter.

Thai Red Curry Squash Soup

from Food and Wine

serves 12 (as a first course)

4 tablespoons unsalted butter

1 large onion, thinly sliced

1/4 cup thinly sliced fresh ginger, plus 1 cup slivered fresh ginger

2 tablespoons Thai red curry paste

3 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces

5 cups water

Two 13 1/2-ounce cans unsweetened coconut milk

2 lime leaves or 1 teaspoon lime zest

1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths

2 tablespoons sugar

2 tablespoons fresh lime juice

Salt

1/4 cup vegetable oil

2 large scallions, thinly sliced

1. In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.

2. Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.

3. In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.

4. Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.

MAKE AHEAD The soup can be refrigerated for up to 3 days.

Smoky Greens and Beans over Polenta

2011-11-27T08:16:00.000-06:00

When it's cold outside, I crave hearty meals like this one. A hot, buttery, cheesy bowl of polenta topped with hearty greens and creamy beans is the perfect comfort food for the dark days of winter-balanced and nutritious, but still rich and savory, and just plain soul-satisfying. I've been in a bit of rut lately with kale, pretty much just roasting it every chance I get (see here, here, here, and here) because, as is so often the case, I get a little obsessed with a particular ingredient or preparation. And while I'd never turn down some roasted kale, I like to broaden my horizons a little bit and try something different. I've made a soup similar to ribollita with kale and white beans in the past and really enjoyed it, and this dish keeps the delicious, classic combination of white beans and kale, uniting them with velvety polenta. It's not quite a stew, but whatever you'd like to call this dish, it's a pure bowl of cold weather comfort. Don't have any polenta? The kale and bean mixture would still be delicious over barley, rice, or even pasta. Not a fan of kale? Spinach would make a fine substitute, though the cooking time for the greens would be drastically reduced. Hopefully this recipe will provide a little inspiration for your winter menu, when it's all too easy to get stuck in a meat-and-potatoes rut.

Smoky Kale and Beans over Polenta
adapted from Bon Appetit, via Epicurious
serves 4

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, chopped
1 14 1/2-ounce can fire-roasted diced tomatoes in juice
1 1/2 teaspoons smoked paprika
1 141/2-ounce can vegetable broth
8 ounces coarsely chopped kale
1 15-ounce can cannellini or navy beans, rinsed and drained
1 cup polenta (I like Bob's Red Mill)
3 cups water
Salt and freshly ground black pepper
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese, plus additional for serving

1. Heat oil in heavy large pot over medium-highheat. Add onion and sauté until softand beginning to brown, about 6 minutes.Add garlic; stir 1 minute. Add tomatoeswith juice and paprika; stir 1 minute. Addbroth and greens; bring to boil, stirringoften. Reduce heat to medium-low, cover,and simmer until greens are wilted andtender, stirring occasionally, about 15minutes. Stir in beans and simmer 1 minuteto heat through. Season to taste with salt and freshly ground black pepper.

2. Meanwhile, bring water and 1/2 teaspoon salt to a boil in a medium pot over medium to medium-high heat. Slowly add polenta, stirring constantly, and reduce heat to medium-low. Continue to cook for 5 minutes, until polenta is thickened. Remove from heat, stir in butter and Parmesan cheese, and season to taste with salt and freshly ground black pepper. Divide polenta between four bowls and top each with one-fourth of the bean and kale mixture. Grate additional Parmesan cheese over the top, if desired, and serve hot.

Butternut Squash Salad with Blue Cheese, Cranberries, and Walnuts

2011-11-25T08:08:00.000-06:00

If you spent your Thanksgiving stuffing yourself to the gills with all manner of delicious foods (as you should) the way I did, you may be feeling a bit sluggish today and looking to lighten up your diet a bit over the weekend, while still enjoying leftovers. If you have any leftover squash, particularly butternut, this salad is an absolutely fantastic way to use it up. I did not create this salad to use up leftover squash (just to make a dent in the ample supply I got in my CSA box), but I thought it was the perfect recipe to share after Thanksgiving, particularly on a year like this with such unseasonably warm temperatures where a salad wouldn't seem so out of place on the dinner table. Creamy, sweet butternut squash pairs exceptionally well with pungent blue cheese, rich, crunchy walnuts, sweet-tart dried cranberries, and assertive red onions for a fresh, but hearty plate of harvest flavor. The massive salad allows you to chow down on a huge plate of food with all the fervor of a Thanksgiving meal without doing nearly as much damage to your diet. While you can't argue with the classic uses for Thanksgiving leftovers (it wouldn't be Thanksgiving without a cold turkey sandwich the next day), hopefully this novel use can find a way into your holiday weekend dining as well.

Butternut Squash Salad with Blue Cheese, Cranberries, and Walnuts
serves 1

8 ounces butternut squash, cut into small cubes
1/2 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
4 ounces spinach or salad greens, washed, and chopped
1/2 small red onion, thinly sliced
1/3 cup dried cranberries
1/4 cup chopped walnuts
1 ounce blue cheese
Salad dressing, for serving (I recommend balsamic vinaigrette)

1. Preheat oven to 400 degrees F. Toss squash cubes with olive oil, salt, and pepper and spread in an even layer on a baking sheet. Bake squash for approximately 30 minutes, tossing occasionally, or until squash is just tender.

2. Meanwhile, place greens or spinach on a large plate and top with red onion, cranberries, and walnuts. Once the squash has finished cooking, place the warm squash on top and crumble blue cheese on top of the warm squash. Drizzle with salad dressing and serve while squash is still warm.

Potato and Leek Soup

2011-11-22T17:09:00.000-06:00

As hard as it was for me not to go back to the simple perfection of Julia Child's Potage Parmentier, which I have made time and time again, I thought it was about time I gave another leek and potato soup recipe a try. This recipe, like Julia Child's, is the height of simplicity. Every time I take a bite of leek and potato soup I am amazed at the depth of flavor in a dish with so few ingredients so I saw no reason to choose a more complicated recipe for my first foray away from the genius of Julia Child. And, as you can probably guess since I've decided to share, I was not at all disappointed by this recipe, even if it doesn't quite hold the special place in my heart that Julia's recipe does. Yet again, the simple combination of potatoes and leeks has come together in a perfect bowl of comfort that is so much more than the sum of its parts. Pureeing a small portion of the soup gives the soup a luscious creaminess, but maintains the hearty, rustic texture of the chunky potatoes and leeks. I can't explain exactly what makes potato leek soup so irresistable to me, but something about blending starchy, hearty potatoes and sweet, delicate leeks is absolutely transcendent. Your effort will be rewarded many times over with if you invest just a little bit of time and effort to make this delicious soup, as perfect for busy weeknight as it is for the first course at your Thanksgiving dinner.

Potato and Leek Soup
from Gourmet, via Epicurious
serves 2, generously

the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
1 1/2 cups water
1 cup chicken broth
1 pound boiling, potatoes
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper

1. In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender.

2. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.

Do-It-Yourself Power Bars

2011-11-20T08:35:00.000-06:00

In my renewed quest to find recipes for more homemade treats for my morning snack instead of commercial granola bars, I came across this absolute gem of a recipe from Heidi Swanson. Her recipes are the kind that make you crave healthy food, these power bars being no exception. The toasty walnuts and sweet-tart cranberries are perfectly accented by the subtle zing of crystallized ginger in these vibrant bites of flavor and nutrition. The original recipe called for just cooking down the brown rice syrup mixture, but I baked mine for a while to set them a bit more and add a little toasty, crunchy texture to these chewy bars. And as with so many recipes I try, this one is ripe with possibilities for experimentation-raisins and sunflower seeds, dried cherries and pecans, maybe even chocolate chips and coconut-the possibilities are nearly endless. Although there's not always to make everything I'd like to from scratch, recipes like this one make me happy to invest a little extra effort.

Do-It-Yourself Power Bars
adapted from Super Natural Cooking by Heidi Swanson
makes 16 to 24 bars

1 tablespoon coconut oil
1 1/4 cups rolled oats
1 1/4 cups chopped toasted walnuts
1/2 cup oat bran
1 1/2 cups unsweetened crisp brown rice cereal
1 cup dried cranberries, coarsely chopped
3 tablespoons finely chopped crystallized ginger
1 cup brown rice syrup
1/4 cup natural cane sugar
1 teaspoon pure vanilla extract
1/2 teaspoon fine-grain sea salt

1. Preheat the oven to 350 degrees. Line a baking pan with parchment paper or aluminum foil, leaving ample overhang to serve as handles, and grease coconut oil or canola oil baking spray. If you like thick power bars, ope for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.

2. Mix the oats, walnuts, oat bran, cereal, cranberries and ginger together in a large bowl and set aside. Combine the rice syrup, sugar, vanilla, and salt in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour over the oat mixture and stir until the syrup is evenly incorporated.

3. Spread mixture evenly into the prepared pan and press firmly. Bake, rotating once, until the top is golden brown, about 15 to 25 minutes, depending on personal preference. Remove pan from oven and allow to cool until room temperature. Remove the granola bars from the pan using the parchment or foil sling and cut into whatever size bars you like.

Red Cabbage with Apricots and Balsamic Vinegar

2011-11-17T17:00:00.014-06:00

I'll admit that cabbage isn't a vegetable I often purchase, but when a head of beautiful red cabbage showed up in my CSA box, I was more than happy to search for some interesting recipes and cook it up. Cabbage typically means one of two things to me-crunchy, fresh, Asian-style slaw or a soft, long-cooked accompaniment to sausage (typically enjoyed with a cold beer). This time, I went with a recipe closer to the latter route, but this cabbage dish isn't your average sausage companion. Striking the perfect balance between sweet and sour, the apricot preserves and balsamic vinegar play off each other beautifully, each bite bursting with bright flavor. The acidity and sweetness of this dish is a perfect companion to rich and fatty sausage, the contrast between the two dishes keeping each bite new and interesting. This dish is filled with a tremendous amount of flavor despite the short cooking time and will provide a bright spot on your dinner table, mingling perfectly against the heartier fare often served during the dark and cold days of winter.

Red Cabbage with Apricots and Balsamic Vinegar
from Bon Appetit, via Epicurious
serves 6

6 tablespoons (3/4 stick) butter
1 8-ounce red onion, thinly sliced
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1 1/2-pound red cabbage, quartered, cored, very thinly sliced
3/4 cup thinly sliced dried apricots
1/4 cup apricot preserves
1/4 cup balsamic vinegar

1. Melt butter in heavy large pot over medium-high heat. Add onion, allspice and nutmeg and toss 1 minute. Add cabbage and apricots and sauté until well coated, about 2 minutes. Add apricot preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and keep refrigerated. Rewarm over medium heat before serving.)

Creamy Parmesan Polenta with White Beans and Roasted Kale

2011-11-15T17:00:00.000-06:00

Did you get a chance to enjoy the wonders of Roasted Potatoes Colcannon with Eggs? If you did, here's another wonderful way to enjoy roasted kale, and if not, here's another way to further tempt you to give roasted kale a chance. This plate of Italian-inspired happiness came about on a night when I was feeling a bit lazy and uninspired and was hunting around for some nutritious components I could put together quickly for a balanced meal. Crispy, salty roasted kale is every bit as irresistible here with polenta as it is with eggs-the combination of salty, crispy kale and creamy, rich polenta is so delicious that you won't be able to decide if it is the kale or polenta you've started (or rekindled) a love affair with (and it's probably both). The creamy cannellini beans blend seamlessly into the rich and savory polenta with the kale providing the perfect crunchy textural contast. This dish can best be described as pure comfort and is sure to make many more appearances on my dinner table in the coming chilly winter months.

Creamy Parmesan Polenta with White Beans and Roasted Kale
serves 2

1/2 pound kale-stems and ribs removed, leaves chopped
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup polenta
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese
1 cup prepared white beans, preferably cannellini, kept warm

1. Preheat the oven to 350°. In a large bowl, toss chopped kale with olive oil and salt and pepper to taste. Spread in an even layer on a prepared rimmed baking sheet. Bake for 20 to 25 minutes, or until kale is browned and crispy, tossing occasionally.

2. Meanwhile, bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a medium saucepan. Add polenta to saucepan, reduce heat to medium or medium-low and cook, stirring constantly, for about 5 minutes, until polenta is thickened. Remove pan from heat, stir in butter and Parmesan, and season to taste with salt and pepper.

3. Divide polenta evenly between two plates, topping each mound of polenta with half of the beans. Place half the kale alongside on each plate and serve hot, scooping up some of the beans, polenta, and kale in each bite.

Butternut Squash Bars with Cranberries and Walnuts

2011-11-13T09:05:00.000-06:00

Did you get a chance to make Pumpkin Raisin Oatmeal Cookies for a healthy snack last week? If you didn't have time or that particular squash isn't your cup of tea, let me offer up another suggestion-Butternut Squash Bars with Cranberries and Walnuts. The original recipe contains white chocolate and an excessive amount of sugar, but I've scaled these back to a slighty sweet snack rather than a saccharin dessert. The sweet butternut squash beautifully complements the nutty whole wheat flour, rich walnuts, and sweet and tangy dried cranberries in these delightful little bars, perfect with a cup of tea. The dark brown sugar and butternut squash add just enough sweetness to make these feel like a treat, but the whole wheat flour, dried cranberries, and walnuts make these filling and nutritious enough to serve as a mid-morning or mid-afternoon boost or late night guilt-free nibble. If you decide to take these bars on the dessert route, add just a bit more sugar and perhaps some (dark) chocolate, if you like, for a delicious fall treat.

Butternut Squash Bars with Cranberries and Walnuts
adapted significantly from Whole Foods
makes 12 bars

4 tablespoons melted butter, plus more for greasing pan
1 1/2 cups peeled and grated butternut squash
1 1/4 cups whole wheat pastry flour
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 teaspoon baking powder
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon fine sea salt
1/2 cup dark brown sugar
2 eggs
1 tablespoon real vanilla extract

1. Preheat oven to 350°F. Grease an 8-inch square baking pan with butter or canola oil spray; set aside.

2. In a medium bowl, toss together squash, flour, cranberries, walnuts, baking powder, nutmeg, cinnamon and salt. In a large bowl, whisk sugar and eggs together until pale and thickened, 1 to 2 minutes. Whisk in butter and vanilla, then add flour mixture and stir together just until combined.

3. Transfer to prepared pan and bake until just set in the middle and golden brown around the edges, about 30 minutes. Set aside to let cool, then cut into 12 squares and serve.

Spicy Carrot Soup with Goat Cheese

2011-11-10T17:12:00.000-06:00

When faced with the task of using up a large cache of carrots before my first CSA delivery (where I, of course, got another hefty bag of carrots), I immediately thought of soup. I'll eat nearly any vegetable cooked with bit of sauteed onions, garlic, salt, and a few spices in some good vegetable stock and pureed to silky deliciousness for a hearty, healthy soup. High-quality vegetables (i.e. local and organic, if you can find and afford it) need very little help to be transformed into a delicious meal, but that doesn't mean that a beautiful vegetable soup isn't a perfect place to experiment with new flavor combinations. I started with the basic onions, garlic, salt, carrots, and vegetable stock and then looked into my cabinets and refrigerator for further inspiration. I (re)discovered a jar or harissa paste I picked up harissa paste at the farmers' market, the perfect spicy contrast to the sweet carrots. The refrigerator offered some Montchevre goat cheese, adding both creamy and tangy elements, creating a rich and nuanced soup. All of these flavors blend together into a smooth and comforting blend of spiciness, sweetness, tanginess and richness that brings out the best in carrots without burying their flavor. This fall and winter promises to be full of many bowls of comfort like this one, so if you like what you see here, stay tuned for the many more to come!

Spicy Carrot Soup with Goat Cheese
serves 4

2 tablespoons olive oil
2 pounds carrots, peeled and sliced
1 large or 2 small onions, diced
4 cloves garlic, minced or pressed through a garlic press
1 quart vegetable or chicken stock or water
Salt and freshly ground black pepper
2 ounces goat cheese, cut into small pieces
1 to 2 teaspoons harissa paste, or to taste

1. Heat olive oil in a large heavy saucepan over medium heat. Add carrots, onions, and garlic and cook until onions are softened, about 8 minutes.

2. Add stock to pan with vegetables and bring mixture to a boil. Simmer until carrots are tender, about 30 minutes, and remove from heat. Using an immersion blender, puree the soup until smooth. (Alternatively, puree soup in batches using a blender). With the soup off the heat, add goat cheese, whisking vigorously to blend completely. Add harissa paste, 1/2 teaspoon at a time, mixing thoroughly, to desired level of spiciness. Season to taste with salt and pepper and serve hot.

Roasted Potatoes Colcannon with Eggs

2011-11-08T17:08:00.000-06:00

I'm a sucker for nearly any roasted vegetable, but recently I've renewed my love affair with roasted kale. All it takes is heat, olive oil, and salt and pepper to transform that robust green into a delicious salty snack as satisfying as any potato chip. But as much as I've been enjoying the massive piles of roasted kale I've been eating, I wanted to incorporate roasted kale into a more complete dish, instead of just enjoying it on the side.

When my husband is hanging out with the guys and I'm tasked with only feeding myself dinner, occassionally I'll treat myself to some take-out or a meal out, but more often than not I'll still cook myself a nice, balanced (and usually vegetarian) dinner at home. This dish, loosely based on the traditional Irish Potatoes Colcannon, came together when I was using up all the odds and ends of produce I had before my first CSA pick-up, but I was so happy with it that I've already made it again since. Crispy, salty roasted potatoes and kale become absolutely decadent when swirled in a pool of delicious egg yolk from a poached or over-easy egg. Equally appropriate for breakfast or dinner, this dish will comfort you through the cold fall and winter days to come. Want to make it even more savory? Cook up some bacon, toss the kale and potatoes in the bacon fat before roasting, and crumble bacon bits over the top-almost nobody can resist the siren song of bacon. Like it a little spicy? A little dash of Sriracha is the perfect finishing touch.

Roasted Potatoes Colcannon with Eggs
serves 2

1 bunch kale, stems and ribs removed, leaves chopped
8 ounces potatoes, cut into approximately 1/2-inch dice
1 tablespoon extra-virgin olive oil, divided
Salt and freshly ground black pepper
4 eggs

1. Preheat oven to 400 degrees F and prepare two baking sheets with cooking spray. Toss kale with 1/2 tablespoon extra-virgin olive oil and salt and pepper to taste in a large bowl, then spread evenly on one of the prepared baking sheets. Repeat the process with the potatoes.

2. Place potatoes in the oven on rack in bottom third. After approximately 5 minutes, place the kale in the oven. Roast potatoes and kale, stirring periodically, until kale and potatoes are browned and crispy, about 20 minutes total.

3. Meanwhile, prepare eggs any way you like them (I recommend poached or over-easy). Divide kale between two plates, top each with half of the potatoes, and two of the eggs and serve hot.

Pumpkin Raisin Oatmeal Cookies

2011-11-06T08:47:00.000-06:00

In the summer, much more of my culinary efforts are focused on savory dishes than baking. Starting up the oven is less than appealing in ninety degree heat and there is so much beautiful fresh local fruit available that is delightful on its own or on top of (or in) homemade ice cream. But now that the temperatures have gotten cooler, I'm ready to throw myself back into baking.

I made these for my morning snack at work, so these cookies are not as rich as ones I'd make for dessert, but packed full of dried fruit and whole grains that give me that much-needed mid-morning energy boost. I often have a granola bar for my midmorning snack, but I feel much more satisfied eating something I made myself than just picked up at the store. I always buy granola bars without lots of whole grains, fruits, and nuts and no high fructose corn syrup or preservatives, but even most of the natural brands have more sugar than I really prefer. These are flavorful, but not overly sweet, so they hit that happy spot of treat and healthy snack and give me something to look forward to each day at work (my stomach often loudly growls in anticipation). I used raisins in these cookies because I didn't have enough dried cranberries, but I think either makes a delightful pairing with pumpkin. Next time I make these I'll probably cut back on the dried fruit and add either walnuts or pecans, but for a more indulgent cookie, some good dark chocolate would be most welcome in the delightful little bites. By the same token, you could also replace the pumpkin purée with butternut or acorn squash puree or sweet potato puree for something a little more off the beaten path. Like so many recipes I love, this recipe allows to be as creative as you'd like to be, so go forth and bake up some tasty fall treats!

Pumpkin Raisin Oatmeal Cookies
adapted from Whole Foods
makes about 3 dozen cookies

2 cups old-fashioned rolled oats
1 cup whole wheat pastry flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
10 tablespoons unsalted butter (1 stick plus 2 tablespoons), softened
2/3 cup packed brown sugar
1 1/2 cups canned pumpkin purée
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups raisins

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, stir together oats, flour, pumpkin pie spice, baking powder and salt. In a separate bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 3 minutes. Add pumpkin, eggs and vanilla and beat until combined. Stir in flour mixture until just combined, and then fold in raisins.

3. Drop cookies by heaping tablespoon onto prepared baking sheets and gently press with fingers to flatten into discs (note that cookies will not spread while baking). Bake 20 to 24 minutes or until lightly browned. If baking two sheets at a time, rotate sheets half way through baking. Transfer to wire rack to cool. Store cookies in an airtight container.

Whiskey Sour

2011-11-03T17:06:00.000-05:00

Whiskey is definitely a spirit I've come to appreciate relatively recently in my history of consuming alcohol and the first way I ever consumed it was in a whiskey sour, on a friend's recommendation. Now I'd never touch anything with commercial sweet-and-sour mix (it's just way too saccharin for my taste), but I still enjoy the combination of sweet and sour flavors with all different types of whiskeys. My new passion for craft cocktails (and craving for a whiskey-based cocktail one night) led me to look up this recipe, which I was delighted to discover was as simple as I'd hoped it would be. Like with so many other things, a few simple ingredients can become way more than the sum of their parts, provided the ingredients are high-quality and fresh. Some things are classic and ever-popular for a reason, and this cocktail falls squarely into that category. It's sweet, it's sour, and blends beautifully with the flavor profile of a wide variety of whiskeys, though it's probably most commonly made with bourbon. If you've just had whiskey sours made with rail whiskey and commercial sweet-and-sour mix, you'll be amazed at how delicious this drink can be when you take the time to make it yourself from scratch with good ingredients. Slainte Mhath!

Whiskey Sour
adapted just slightly from Food and Wine
serves 1

Ice
2 ounces bourbon (or other whiskey)
1 ounce fresh lemon juice
1/2 ounce simple syrup
1 Maraschino cherry skewered with 1/2 orange wheel or lemon slice, for garnish

1. Fill a cocktail shaker with ice. Add the bourbon, lemon juice and simple syrup and shake well. Strain into an ice-filed rocks glass and garnish with cherry and orange wheel.

Roasted Parmesan Brussels Sprouts

2011-11-01T17:04:00.000-05:00

I didn't discover the deliciousness of Brussels sprouts until last year, when I received them in my CSA box. My dad has less that fond memories of Brussels sprouts from his childhood, growing up the era of boiling vegetables into mush, and my mom is not a fan so they never subjected me to them during my childhood (and were probably just happy that broccoli was one of my favorite foods). Add the fact that Brussels sprouts have a notoriously bad reputation, I was a bit hesitant to try them when they first found their way into my CSA box, but I am extremely adverturous eater and will try nearly anything at least once. The first recipe I tried, Roasted Brussels Sprouts with Orange Butter Sauce from Susie Middleton's Fast, Fresh and Green, made me realize that I absolutely adore these delicious little cruciferous vegetables. That recipe was so delicious that I served it at Thanksgiving dinner and made my dad realize that Brussels sprouts could be delicious (and my mom realize they could be tolerable). After an impulse purchase of a large bag of Brussels sprouts at the farmer's market a few weeks ago, I created this super-simple recipe when I wanted to perk up my sprouts just a bit from a simple roasting in olive oil, salt, and pepper (although that is delicious as well). Just the addition of a bit of salt, savory Parmesan cheese after roasting makes this dish feel special and decadent, provided you're using good, freshly grated Parmesan cheese (like SarVecchio or Hook's). Let these recipes inspire you to forget all your pre-conceived notions and discover (or rediscover) Brussels sprouts; you may just discover a new favorite side dish.

Roasted Parmesan Brussels Sprouts
serves 2 to 4

1 pound Brussels sprouts, trimmed and halved
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese

1. Preheat the oven to 425°. In a large bowl toss the brussels sprouts with the olive oil and season with salt and pepper to taste. Spread Brussels sprouts in an even layer on a prepared baking sheet.

2. Roast in the oven for 30 minutes, until the brussels sprouts are tender and browned in spots; rotating the pans and stirring the brussels sprouts halfway through roasting. Remove from the oven, transfer to a bowl, toss with the Parmesan cheese and serve hot.

Carrot and Caraway Soup

2011-10-30T08:57:00.000-05:00

I continued my current deli-style sandwich obsession this week with roast beef and Swiss melts with horseradish mayo and caramelized onions. Although those mammoth sandwiches were nearly a meal in themselves, I still wanted a satisfying side and in this cool weather, a hearty cup of soup was just the ticket. I'm in the process of trying to use up all my carrots in preparation for my first winter CSA pickup this week, and what better way to use a large amount up than soup? This basic soup becomes the perfect accompaniment to a hearty deli sandwich with the simple addition of deeply aromatic caraway, tying the flavors of hearty rye bread with the sweet carrots. It's easy to overlook the ubiquitous carrot, but these versatile root vegetables are equally delightful uncooked in light, fresh salads and chilled soups as long-roasted and caramelized with a hearty pot roast. If you've got a few extra minutes for some chopping, peeling, and occasional stirring, try making up a pot of this soup for a warm and hearty side.

Carrot and Caraway Soup
adapted from Bon Appetit, via Epicurious
serves 2

1 tablespoon butter
1 onion, chopped
12 ounces carrots, peeled, sliced
1 teaspoon caraway seeds, crushed in mortar with pestle
1 14-ounce can (or more) low-sodium chicken or vegetable broth
Chopped fresh parsley

1. Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.

2. Transfer soup to processor and puree, or remove pot from heat and puree using an immersion blender. Season to taste with salt and pepper and serve hot.

Honey Caipirinha

2011-10-27T17:41:00.000-05:00

Being the enthusiastic locavore that I am, even when it comes my booze, I knew I needed to visit Old Sugar Distillery from the first time I heard about it. It's out of the way for me, only open three days per week, and was pretty crowded when my husband and I went some months ago, but all the effort and inconvenience was worth it to discover their delicious Honey Liqueur and the delightful Honey Cap, which I immediately sought to recreate at home. Although the Honey Liqueur might lead you to think otherwise, this drink isn't overly sweet, but an easy-sipping drink that can be enjoyed with sweet and savory alike, as well as on its own. The sweet honey and tart lime juice mingle happily with the honey liqueur, all seamlessly blended by the effervescent club soda. But, as the bartenders at Old Sugar Distillery will warn you, these cocktails go down extremely easily, so sip with caution as you enjoy this exquisite cocktail.

Honey Caipirinha
serves 1

1 lime, cut in half
1 tablespoon honey
2 ounces honey liqueur (I use Old Sugar Distillery's Honey Liqueur)
Ice cubes
4 ounces club soda

1. Juice one half of the lime and combine with honey in a glass. Cut the other half of the lime into wedges, add to the glass and muddle together with the lime juice and honey mixture. Add honey liqueur, stir to mix, then add ice. Pour club soda over the top, invert into a new glass to mix ingredients together, and enjoy!

Enlightened Traditional Coleslaw

2011-10-25T16:31:00.000-05:00

I have a tendency to get obsessed with concepts or ingredients and currently I'm in the midst of a deli-style sandwich tangent. I started by making Reubens, a classic and favorite that I've made many times before (and have also made into a pizza and dip), moving on next to pastrami, piled high on rye bread and blanketed in coleslaw. In my search for a coleslaw recipe worthy of my sandwich, I came across this fresh and tangy coleslaw recipe. While I do enjoy a creamy coleslaw, I often find restaurant coleslaws to just be sad, soggy piles of pale, mayonnaise-soaked cabbage, with perhaps a tiny bit of shredded carrot, and if you're lucky, a bit of black pepper. To balance the pastrami and Swiss cheese I sought a coleslaw that would add new dimensions of flavor and texture instead of just weighing down the sandwich. This recipe fit the bill nicely, with the crunchy vegetables and tangy yogurt-based dressing providing the perfect foil to the rich and savory pastrami and cheese. The dressing is sparing on this coleslaw compared to most, so you may want to increase the amount of dressing for a saucier, chin-dripping coleslaw. This coleslaw was also delicious enough to earn a spot alongside my monster deli sandwich, a refreshing and healthy side that I will happily revisit when next faced with a head of cabbage without a destiny, with, naturally, more experimentation with spices and other veggies.

Enlightened Traditional Coleslaw
adapted slightly from Bon Appetit, via Epicurious
makes 4 servings

1/4 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon caraway seeds
4 cups thinly sliced green cabbage (from about 1/2 large head)
1 large carrot, peeled, coarsely grated
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley

1. Whisk yogurt, mayonnaise, lemon juice, lemon peel, and celery seeds in large bowl to blend. Add remaining ingredients; toss to coat. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; chill. Toss before serving.)

Tofu Salad with Sweet Pickles and Spicy Mustard

2011-10-23T08:51:00.001-05:00

I am definitely a Wisconsin girl at heart-I love cheese, beer, sausages and almost anything beer-battered and deep fried. That being said, I also eat a lot of what many people consider "hippie" or health food-tofu, whole grains, copious amounts of fruits and vegetables, all local and organic when I can get it, and I truly love those foods too (maybe this makes me a Madison girl at heart). In my opinion, too many people automatically dismiss tofu and never give it a chance when it is an amazingly adaptable and healthy ingredient. I'm definitely not saying tofu is ever going to satisfy a craving for a brat or cheeseburger, but there is a huge host of delicious dishes with tofu that can be immensely satisfying, just in a different way.

This tofu salad is a perfect example of a dish that while based on a tried-and-true classic (tuna salad), it is not pretending to be tuna salad in any way. Melissa Clark, author of the A Good Appetite column in the New York Times and cookbook author, created this dish while pregnant when she craved tuna salad, but wanted to stay away from mercury-dense tuna. Although I regularly eat fish, including tuna, the contrasting sweet and spicy flavors and texture of the tofu in this salad are immensely satisfying, and this a recipe I anticipate regularly incorporating into my diet and, of course, adapting many times over. In my book, one of the best barometers for a good recipe is that it not only produces a fantastic dish, but inspires the cook to experiment further, and this recipe succeeds on both accounts. While hardcore carnivores may not ever entertain the thought of trying out this recipe, I encourage you to take a culinary leap if you're not a tofu fan already, and just to chow down with abandon if you already are. That being said, I'll be watching the Packer game today with some homemade pizza and a cold Wisconsin microbrew in hand, but this tofu salad may appear on my plate in next few days, balancing out the indulgences of my weekend. I definitely live by the philosophy of "Everything in moderation, including moderation."

Tofu Salad with Sweet Pickles and Spicy Mustard
from In the Kitchen with a Good Appetite by Melissa Clark
serves 2

8 ounces tofu, chopped (about 1 1/2 cups)
2 scallions, chopped
1/4 cup mayonnaise
2 tablespoons minced sweet pickle
4 teaspoons Dijon mustard
Freshly ground black pepper to taste
4 slices whole wheat bread, toasted
Sliced avocado, for serving
Dark leafy greens, such as arugula or spinach, for serving

1. In a medium bowl, combine the tofu, scallions, mayonnaise, pickle, mustard, and pepper. Divide the salad onto 2 slices of toast and top with the avocado and greens. Sandwich with the remaining slices of toast and serve immediately.

White Whiskey Punch

2011-10-20T17:16:00.000-05:00

I am just as much of a locavore when it comes to my booze as my food. I am a devotee of Wisconsin craft beers, wine, and spirits and I was beyond delighted when I opened up the latest copy of Saveur and found a recipe that specifically mentioned Death's Door White Whisky, a delicious spirit I've had for months, but haven't used all that creatively. (I have also made countless gin and tonics with their exceptional gin). Admittedly, this cocktail is a bit more suited to summer, but each sunny sip is still a delight in this chilly fall weather. This unaged whiskey is perfectly suited to this cocktail, where the clean, smooth flavor of spirit blends seamlessly with the bright, acidic juices; a smoky, aged rye whiskey is better suited to classic cocktails like the Sazerac or Manhattan, or simply savored neat.

I obviously have a voracious appetite for recipes of all sorts, and I have been enjoying my recent exploration of the world of cocktails. Although I pulled this recipe from one of my favorite magazines, Saveur, the book widely-regarded as the Bible of cocktail recipes is The Craft of the Cocktail by Dale Degroff, the essential resource for cocktail novices and professionals alike. If you're enjoying the recipes I've shared during my initial foray into mixology, I highly recommend picking up a copy so you can experiment further.

White Whiskey Punch
from Saveur
makes 1 cocktail

2 oz. white whiskey, such as Death's Door
2 oz. fresh pineapple juice
1 oz. fresh lime juice
1 oz. simple syrup
Pineapple wedge, for garnish (optional)

1. Mix whiskey, juices, and syrup in a shaker with ice; shake to chill. Strain into a rocks glass with ice; garnish with pineapple.

Crispy Kale-and-Tofu Salad with Coconut

2011-10-18T16:29:00.000-05:00

I generally have a meal plan for the week and shopping list when I hit the farmers' market, but I still always allow myself to pick up an item (or two or three) on impulse, and on a recent trip, I impulsively bought a beautiful bunch of kale with no culinary destiny. While I love kale simply roasted with olive oil, salt, and pepper until crispy or as part of a hearty soup, I wanted to try out something new. With a package of tofu that had been lingering in my fridge for a while, I put tofu and kale into the recipe search at Food and Wine, my favorite website to search for recipes, and lucked upon this incredible recipe by Heidi Swanson, the author of one of my current favorite cookbooks, Super Natural Everyday.

Cripsy kale is a perfect textural contrast to the slighty chewy rice and tender tofu with the nutty brown rice perfectly complementing the beautiful toasted flavors of the sesame oil and coconut; the whole dish is made just fortifying enough by the perfectly browned tofu. I know many people think of tofu as merely something to carry flavor (which it does exceptionally well), but I have come to enjoy the inherent taste of tofu, which is a nice subtle complement to the rest of the flavors in this recipe. If you'd like to serve this to people who aren't crazy about tofu, I recommend eliminating the tofu and serving this as a side, cooking up the tofu (and another protein, like chicken, for the carnivores), separately. This dinner is surprisingly filling, and although the kale isn't quite as crispy, any leftovers will delight for lunch the following day.

Crispy Kale-and-Tofu Salad with Coconut
from Food and Wine
serves 4

1 cup short-grain brown rice
Salt
1/3 cup extra-virgin olive oil
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
1 1/2 pounds kale—stems and ribs removed, leaves chopped
1/2 cup unsweetened coconut flakes
1/2 pound extra-firm tofu, cut into 1/4-inch cubes (about 2 cups)

1. Preheat the oven to 350° and position racks in the lower and upper thirds of the oven. In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil. Cover and simmer over low heat for 35 minutes, until the rice is tender.

2. In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Transfer two-thirds of the dressing to a large bowl. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Bake for 25 minutes, until crispy. Stir once or twice and shift the pans halfway through baking. Return the mixture to the large bowl and toss with the remaining dressing and rice. Season with salt and serve right away.

Creamy Cauliflower Leek Soup

2011-10-16T09:27:00.000-05:00

While many people are bemoaning the return of fall weather, I am relishing in the season, welcoming cozy sweaters, thick blankets, and hearty meals with open arms. Now that the appropriate weather has arrived, I have dived into my annual obsession with soups. I started with the savory and satisfying Cream of Broccoli Soup, moving on next to this rich and creamy cauliflower soup, which I served with a stick-to-your-ribs reuben, piled high with delicious corned beef. Potato and leek soup, has a strikingly complex flavor profile for such a simple recipe, so when I found a cauliflower soup that also used leeks, I knew that would be an excellent partner to my massive Reuben melts. This cauliflower soup is an excellent substitute for the typical sides served with Reubens like potato salad or fries, providing the satisfaction of those starchy sides while sneaking some vegetables into the meal. Even lightened up a bit, this still is undoubtedly a meal for those with a hearty appetite, like myself. The piquant corned beef is a pleasing contrast to the thick, silky soup, but the leftover soup became an especially delicious lunch the next day after the flavor profile had a chance to develop overnight. This simple soup provides an immense return for the little effort it requires to prepare, so treat yourself right and cook up a big pot of soup instead of just opening a can.

Creamy Cauliflower Leek Soup
adapted from Gourmet (via Epicurious)
serves 4 as a first course, 2 as a main course

1 medium leek (white and pale green parts only), halved lengthwise, then cut crosswise into 1/2-inch-thick slices (3/4 cup)
1 teaspoon unsalted butter
1 tablespoon water
1 (2-lb) head cauliflower, cored and cut into 1-inch pieces (6 cups)
3/4 teaspoon ground coriander
2 cups reduced-sodium chicken or vegetable broth
1 cup 2% milk
1 teaspoon salt
1/4 teaspoon black pepper

1. Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.

2. Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally. Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.

3. Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth, or puree in the pot (off the heat) with an immersion blender, thinning with additional stock or water, if desired. Serve hot.

Pumpkin Maple Old Fashioned

2011-10-13T17:16:00.000-05:00

I am both a pumpkin and alcohol (in moderation, at least most of the time) enthusiast, so when I heard that a pumpkin spirit existed, and even more, it was from a Wisconsin distillery, I was instantly intrigued and determined to seek it out. A small bit of research led me to discover that the genius folks at Great Lakes Distillery and Lakefront Brewery, both in Milwaukee, had come up with the idea to distill the exceptional Lakefront Brewery Pumpkin Lager into a spirit (over a couple of drinks, naturally). Already a devotee of this exceptional brew, the only pumpkin lager available in the world, I was further motivated to obtain this amazing spirit, which most certainly did not disappoint. Since there is no other spirit like this made in the world, I went first to the Great Lakes Distillery website for my inaugural cocktail recipe. Old Fashioned? Love them! And with maple syrup? Absolutely! Just as I suspected, this cocktail is an amazing (and boozy) taste of fall, but only for those who aren't just trying to hide alcohol in sugary mixers to get drunk, but truly enjoy and appreciate the taste of spirits.

Pumpkin Maple Old Fashioned

from Great Lakes Distillery

serves 1

2 oz Great Lakes Distillery Pumpkin Seasonal Spirit
1/2 oz pure maple syrup
2 dashes Angostura bitters
small disc of orange zest

1. Over a mixing glass squeeze orange zest through a flame to expel burnt oils into the glass. Drop in burnt orange zest and add the Pumpkin Spirit, maple syrup, and bitters. Fill glass with ice and stir for about 30 seconds. Strain into a small chilled rocks glass. Garnish with a orange zest spiral.

Maple-Roasted Pork Spareribs

2011-10-11T16:22:00.000-05:00

Ribs are one of my favorite foods in the world, but I've never attempted them at home, primarily because of the amount of time they take to cook, making them impossible for dinner on a weeknight. I've had a beautiful rack of Berkshire pork spareribs from Willow Creek Farm in my freezer for quite some time, and when I saw the evening Packer game on the schedule (allowing ample time for the ribs to cook), I knew it was time to finally tackle this long-postponed project. Willow Creek pork is some of the highest quality you can buy, so I knew I wouldn't do them justice with just a basting of grocery store barbecue sauce. When I found this recipe from one of my favorite recipe sources, Food and Wine, that included maple syrup (one my favorite flavors), I knew I had found a sauce worthy of this exemplary pork. While this pork would be delectable even on its own, the glaze hits all the elements of good sauce-smoky, sweet, acidic, and spicy, blending beautifully with the savory, juicy pork. The irresistable aroma will taunt you from the oven for hours, but the wait is all worth it when you sink your teeth into these sticky, delicious, fall-off-the-bone-tender ribs. If you've got the time and want to do game-day food right, honor your team by whipping up a batch of these spare ribs, grab a roll of paper towels, and dig in!

Maple-Roasted Pork Spareribs
from Food and Wine
serves 4 to 6

1/2 cup pure maple syrup
1/4 cup tomato sauce
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
2 tablespoons light brown sugar
1 tablespoon minced garlic
1/2 teaspoon ground ginger
Salt and freshly ground pepper
Two 3-pound racks pork spareribs

1. Preheat the oven to 350°. In a saucepan, combine the maple syrup, tomato sauce, vinegar, lemon juice, brown sugar, garlic, ginger and 1 teaspoon each of salt and pepper; bring to a boil. Simmer over low heat for 15 minutes.

2. Meanwhile, set each rack of ribs on a large rimmed baking sheet, meaty side up, and season all over with salt and pepper. Roast the ribs for 30 minutes, shifting the pans from top to bottom halfway through cooking.

3. Brush the ribs with some of the sauce and roast for about 1 1/2 hours longer, brushing with the sauce every 15 minutes and shifting the pans occasionally. If the pan juices begin to burn, add a few tablespoons of water to the pans and scrape up any caramelized drippings; baste the ribs with the drippings. Remove from the oven.

4. Preheat the broiler and position a rack 8 inches from the heat source. Put both racks of ribs on 1 baking sheet, meaty side down, and brush with the sauce. Broil the ribs for 2 to 3 minutes, until glazed and lightly crusty. Turn the ribs, brush with any remaining sauce and broil for about 3 minutes, or until glazed and crusty; transfer to a work surface. Cut in between the bones, mound the ribs on a platter and serve.

Cream of Broccoli Soup

2011-10-09T09:01:00.000-05:00

Contrary to what this week's weather might have you believe, it is actually fall and for me, fall is soup season. While I did enjoy this brief return to summer weather, I found myself longing for true fall, when hearty soups like this one are immensely satisfying and I can indulge in my favorite fall flavors and types of dishes. The spice of the mustard seeds paired with the broccoli gives the soup true fall flavor, accented by subtle hint of brightness and acidity from the lemon juice, with the sour cream lending just enough creaminess to make the soup feel luxurious without becoming too heavy. If you have time for an extra step, I recommend roasting the broccoli for an extra dimension of flavor, but this simple collection of ingredients is already more than the sum of its parts. This soup serves two as main course alongside a side salad and a roll or slice of crusty bread (or Wasa bread, as I've done here) or four as first course or side to a sandwich. If you have any leftovers the next day, the soup takes on a new dimension as the flavors have been allowed to meld together and develop even further. Once the regular temperatures of fall return, dig out your soup pot and venture into the comforting dishes of fall.

Cream of Broccoli Soup
from Gourmet, via Epicurious
serves 2

3/4 cup chopped onion
1 carrot, sliced thin
2 teaspoons mustard seeds
2 tablespoons unsalted butter
3/4 pound broccoli, chopped coarse (about 3 1/2 cups)
2 cups chicken broth
1 cup water
1 1/2 teaspoons fresh lemon juice, or to taste
1/4 cup sour cream

1. In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender.

2. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

Roasted Poblano and Corn Frittata

2011-10-06T17:45:00.000-05:00

Although many people think of eggs only as a quick and cheap meal, I delight in meals centered around eggs for breakfast, lunch, or dinner. And because I love eggs (and veggies and cheese) so much, frittatas make frequent appearances on my dinner table. In this frittata rich, farm-fresh eggs envelop a beautiful melange of smoky, spicy poblanos, sweet corn, and salty cheese. Poblanos, particularly when roasted, are my favorite peppers and I can think of few better companions for them than fresh corn or cheese. This dish is equally appropriate for breakfast, lunch, or dinner, and is still delicous the next day either on its own, or between a couple of pieces of bread as a sandwich. Although most delicious during late summer when peppers and corn dominate the farmers' market, this is a bright spot in the dark days of winter when you're reminiscing about sun and warmth and craving bright flavors.

Roasted Poblano and Corn Frittata
serves 2

3 small to medium poblano peppers
Canola oil cooking spray
4 eggs
1/2 cup fresh corn or frozen corn, thawed
1 ounce queso fresco or feta cheese, crumbled
Salt and freshly ground black pepper

1. Preheat broiler and coat poblanos evenly with cooking spray. Place poblanos on a cookie sheet lined with aluminum foil and broil, turning frequently until all sides of the poblano are blackened, about 6 to 10 minutes, although this can vary greatly depending on the strength of your broiler. (Alternatively, grill peppers on a charcoal or gas grill or gas burner). Remove peppers from the oven, transfer to a bowl, and place a towel over the bowl. Once the peppers have cooled enough to be handleable, remove the skins and cut into peppers into small squares.

2. Reduce oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add 1/2 cup chopped poblanos, corn, and cheese and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan, using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the center of the frittata is still runny, 4 to 8 minutes.

3. Transfer skillet to oven. Bake until frittata is set in the center, about 3 to 5 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Fettuccine with Tuna and Garlic

2011-10-04T16:27:00.005-05:00

Although I'm usually really good about meal planning and grocery shopping because I love shopping the farmers' market and searching for recipes, every once in a while there's an evening where I get home with absolutely no plan for dinner and a relatively empty fridge because we've gone through most of my farmers' market bounty from the night before. This recipe was my answer to that predicament one Friday night. I always have dried pasta and tuna in the cabinet and with a bit of good olive oil and garlic, it became a quick and healthy dinner. This recipe is a variation on a traditional Italian dish, and no doubt recipes for dishes similar to this abound. I love both garlic and parsley so I quite generous with those ingredients and would be even more liberal with the roasted red pepper flakes if I was cooking it only for myself. Quick to prepare and highly satisfying, this is a great recipe to keep on file when you're starving and need a quick and healthy meal. To round out the meal, add a nice side salad or other vegetable (I chose peas, a delightful pairing), and a glass of wine to treat yourself if it has been a long day (or week). Buon Appetito!

Fettuccine with Tuna and Garlic
serves 2

4 ounces whole wheat fettuccine
2 tablespoons extra-virgin olive oil
4 large garlic cloves, finely minced or pressed through a garlic press

One 5-ounce can tuna, drained and flaked

1/2 cup minced flat-leaf parsley

1/4 teaspoon crushed red pepper

Salt and freshly ground pepper

1. Cook the fettuccine in a pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes . Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot.

2. Meanwhile, in a small pan, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, until the garlic is lightly browned and fragrant, 2 to 4 minutes. Add 1/4 cup of the reserved pasta cooking water and the tuna, parsley and crushed red pepper and cook over medium heat for 2 minutes until sauce is slightly thickened.

3. Pour the sauce into the pot with the fettuccine, adding enough of the remaining reserved pasta cooking water to coat the pasta with the sauce. Season with salt and pepper to taste and serve.

Chicken, Roasted Broccoli, and Bacon Salad

2011-10-02T09:28:00.000-05:00

Since we're due for a bit of summer-like weather this week, I thought I'd sneak in another salad recipe, though this one is decidedly hearty and a bit too heavy for the hottest days of summer. Carnivores will appreciate the moist grilled chicken and crispy, smoky bacon, while vegetable enthusiasts will delight in the fresh greens and the sumptuous caramelized broccoli.This salad has the flavors of a decadent baked potato without turning into a complete gut bomb, filling you up without requiring an immediate post-meal nap. This meal toes the line between healthy and indulgent, sneaking in some healthy ingredients for those who would otherwise turn their nose up at salad and allowing salad enthusiasts to spoil themselves a bit. For those of you in households with both the meat and potatoes and vegetable-lover camps, try out this delicious middle ground recipe and make everyone happy.

Chicken, Roasted Broccoli, and Bacon Salad
serves 2

8 ounces broccoli florets
1/2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

8 ounces boneless, skinless chicken breast
4 slices bacon
1/2 small red onion, sliced
8 ounces mixed salad greens
2 ounces shredded sharp cheddar cheese
Salad dressing, for serving (I suggest ranch or honey mustard dressing)

1. Preheat an oven to 450 degrees. Toss broccoli florets with olive oil and salt and pepper to taste. Spread in an even layer on a baking sheet. Cook until broccoli is caramelized and tender, tossing occasionally, for about 20 minutes (depending on the size of the florets).

2. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Shred or slice into small pieces.

3. While the chicken is cooking, preheat a pan over medium heat and add the bacon. Cook, flipping regularly, until bacon is crisp. Remove bacon from pan and drain on paper towels. Once cool, break bacon into small pieces.

4. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the onion, broccoli, bacon and cheese. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

Fresh Corn Muffins

2011-09-30T17:57:00.001-05:00

The cooler temperatures of fall and winter call for soups, stews, and chilis, and when I have soup, stew, or chili I require some sort of bread product for dipping, be it crusty bread or rolls, crackers, or even a grilled cheese. When I made Three Sisters Stew, my thoughts immediately turned to cornbread, which I'd been craving for weeks. While even the simplest corn muffins make from Jiffy mix are delicious, I like to put extras into my corn muffins, like fresh corn, peppers, cheese, or bacon (or any combination of those ingredients). This corn muffin recipe is a great basic recipe, with just a bit of sweet fresh corn and spicy jalapeno pepper to punch up the flavor. The whole wheat pastry flour keeps the muffin light and airy and contributes just a touch of nutty flavor, instead of the traditional all-purpose flour that disappears completely behind the flavor of the cornmeal. These muffins take just a few minutes to whip up and any extras can be frozen and reheated quite successfully, so keep a batch in the freezer to make even a meager meal of canned soup a little bit special.

Fresh Corn Muffins
adapted from Food and Wine
makes 12 muffins

6 tablespoons canola oil
1/2 cup fresh corn kernels (from 1 ear)

2 jalapeños, seeded and finely chopped
Salt
1 cup yellow cornmeal
1 cup whole wheat pastry flour
1/4 cup sugar
1 tablespoon baking powder
1 cup buttermilk
1 large egg, lightly beaten

1. Preheat the oven to 375°. Line a 12-cup muffin pan with paper liners. Heat 1 teaspoon of the oil in a medium skillet. Add the corn and jalapeños, season with salt and cook over moderately high heat until crisp-tender, 2 to 3 minutes. Scrape onto a plate to cool slightly.

2. In a bowl, whisk the cornmeal with the flour, sugar, baking powder and 1/4 teaspoon salt. Add the buttermilk, egg and the remaining oil and stir until blended. Quickly stir in the corn mixture and pour the batter into the muffin cups.

3. Bake the muffins for about 16 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Cheddar Chicken Salad with Fresh Corn and Red Onion

2011-09-27T17:12:00.000-05:00

Did you treat yourself to some Italian Burgers with the game this weekend? If so, you may be looking for some lighter fare and for that I offer up yet another salad creation. This salad has a Southwester bent to it, and thus is perhaps a bit more appropriate on a steamy summer day, but is still packed full of flavors that can be happily enjoyed on a fall day. If you're lucky enough to get some of the very last of this year's sweet corn I would definitely use it here, although high-quality frozen sweet corn will do just fine in this recipe. Typically I would make this salad with grilled chicken, but the photo features this salad made with baked tofu because at the time I came up with this recipe I had just discovered how to make my own baked tofu and was going through a bit of a culinary obsession with it, as I so often do with ingredients. Whichever way you decide to go, either protein is beautifully complemented by sweet corn, slightly assertive red onion, and rich, sharp cheddar cheese. (And if you're craving a bit of extra saltiness and crunch, crumble some tortilla chips over the top). I keep thinking my desire to share new salad recipes is going to wane with the falling temperatures, but I'm still not ready to give up on this summer mainstay of my diet. Although fully embracing the wonderful ingredients of fall (apples, pumpkin, and squash, just to name a few) I intend to enjoy copious amounts of fresh greens for as long as the farmers' market supply allows.

Cheddar Chicken Salad with Fresh Corn and Red Onion
serves 1

4 ounces mixed salad greens
1/2 small red onion, thinly sliced*
1/2 cup fresh corn (or frozen corn, thawed)
1/4 cup chopped scallions
1 ounce shredded sharp cheddar cheese
4 ounces cooked boneless skinless chicken breast or half recipe baked tofu, sliced
Cilantro, for garnish (optional)
Broken tortilla chips, for garnish (optional)
Salad dressing (honey mustard, ranch, or thinned barbecue sauce all work well)

*If raw red onion is too strong for your taste, wash the onion in cold water and dry before adding to the salad.

1. Rinse and dry salad greens, chop if necessary, place on a large plate, topping with red onion, corn, and scallions. Add chicken or baked tofu, sprinkle cheese over the top, and drizzle with dressing.

Italian Burgers

2011-09-25T09:10:00.000-05:00

Like so many people born and raised in Wisconsin, for a few months every year, Sundays mean Packer football, and for me, Packer games also necessitate Packer snacks. Since I was just a little girl watching the games with my dad, the ritual of Packer football always included some kind of special (junk) food. I insisted that the first bite of the Packer snack be taken at the exact moment that the kicker's foot hit the ball at kickoff, a ritual I try (unsuccessfully) to enforce with my husband when I make Packer snacks today. Despite a cloudy sky and heavy mist in the air, I decided to grill up some burgers for the game, eager to seize the opportunity to grill one more time before the grilling season completely abandons us. These burgers are rich, savory, and full of delicious spices, almost a meatball sub in the burger form. Truth be told, I made these to use up odds and ends of ingredients I had around, but are truly worthy of purchasing the ingredients to make them for a special Packer (or Badger) snack. Serve them up with some fries seasoned with Italian spices and Parmesan cheese for a really decadent meal or some roasted vegetables to keep it on the lighter side, and if you're watching some Wisconsin athletics, a cold Wisconsin microbrew.

Italian Burgers
serves 2

4 ounces ground pork
4 ounces ground Italian sausage
Kosher salt and freshly ground black pepper
2 small or 1 large roasted red pepper, cut open and patted dry (halved if large)
1/2 small onion, roasted or grilled (if you have time), and thinly sliced
2 slices provolone cheese
2 hamburger buns, split and toasted
2 tablespoons marinara, plus more for serving (if desired)
Spinach or lettuce leaves, for serving (optional)

1. Preheat a grill pan or gas grill over medium to medium-high heat or prepare a charcoal grill (my personal preference). Combine ground pork and sausage, divide into two patties and season each side with salt and freshly ground black pepper, if necessary (your Italian sausage may already have enough seasoning to carry the burger). Add burgers to the grill and cook until internal temperature reach 160 degrees F.

2. While the burgers are cooking, spread 1 tablespoon marinara on each of the top halves of the toasted buns and place spinach leaves or greens on the bottom halves. Once the burgers are cooked through, top each burger with roasted red pepper, half of the sliced onion, and one slice provolone cheese, cooking until the cheese is melted and the vegetables are warmed through. Transfer to the bottom halves of the hamburger buns, top with the other half, and serve hot with additional marinara for dipping, if desired.

Fig, Almond, and Feta Salad

2011-09-21T17:14:00.000-05:00

This salad is a perfect example of the kind of lunch or dinner I'll make for myself when I'm not feeding my husband as well. Combinations of dried fruit, nuts, and cheese on a pile of fresh, crunchy greens are a staple of my diet, which I round out with a roll or piece of crusty bread with butter and a piece of fresh fruit for a complete meal. The sweet and chewy figs are complemented by the salty and slightly pungent feta and rich, crunchy almonds, with all the ingredients melding together wonderfully on a bed of crunchy greens. I like to dress this simple salad lightly with balsamic vinaigrette, with the sharp taste of the dressing adding another distinct element to the flavor profile of the salad. This salad is enough for a fully satisfying dinner, but also a great meal to pack for lunch at work (or school), especially when you're getting tired of the same old sandwiches or trying to incorporate more vegetarian meals into your diet. With the cooler weather slowly creeping in most people's desire for salads as meals is likely to wane, so take the opportunity now to try out this recipe before the days are dark and cold.

Fig, Almond, and Feta Salad
serves 1

4 ounces mixed baby greens
1/4 cup sliced, toasted almonds
1/3 cup chopped dried figs, stems removed and quartered
1 ounce crumbled feta cheese
Salad dressing, for serving

1. Divide the lettuce mix between two plates and top each with half of the almonds, figs, and feta cheese. Place sliced chicken on top and drizzle with your favorite dressing. Enjoy!

Smoky Chipotle Salsa with Pan-Roasted Tomatillos

2011-09-18T09:19:00.000-05:00

Since the season for tomatillos at the farmers' market is nearly at an end, I'll take the opportunity to share one last stellar salsa recipe, from the genius mind of the inimitable Rick Bayless. This is not a salsa for the faint of heart, packed with smokiness and lots of heat courtesy of the chipotles en adobo. Unless you really love spice, you can't dig into this in like fresh or roasted tomatillo salsa, but just a small amount adds a ton of flavor to tacos, enchiladas, fajitas, or quesadillas. It also blends beautifully with sour cream as a dip for tortilla chips, tempering the heat of the chipotles with creamy, rich sour cream. And if you're stuffed from allergies or your first cold of the season, make up a batch of this spicy salsa to clear your sinuses right up!

Smoky Chipotle Salsa with Pan-Roasted Tomatillos
from Mexican Everyday by Rick Bayless
makes about 1 1/4 cups

3 garlic cloves, peeled
4 medium (about 8 ounces total) tomatillos, husked, rinsed, and cut in half
2 canned chipotle chiles en adobo (or more, if you like really spicy salsa)
Salt

1. Set a large (10-inch) nonstick skillet over medium-high heat (if you don't have a nonstick skillet, lay in a piece of foil). Lay in the garlic and tomatillos (cut side down). When the tomatillos are well-browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft).

2. Scoop the garlic and tomatillos into a blender jar or food processor, along with the chiles and 1/4 cup water. Process to a coarse puree. Pour into a salsa dish and cool.

3. Thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually a generous 1/2 teaspoon.

Three Sisters Stew

2011-09-15T17:48:00.000-05:00

At some point during your childhood, you probably heard of the Iroquois legend of the Three Sisters-the smallest, who could only crawl and was dressed in green, the middle, clad in yellow who liked to run off by herself, and the eldest, robed in pale green with flowing yellow hair standing tall over her sisters and protecting them. In a nutshell, the legend tells the story of how the youngest and middle sisters are taken from the field and the eldest stands mourning their loss until she is reunited with her beloved sisters at the harvest. More than just a charming story, this Indian legend explains the symbiotic relationship between these three vegetables, who are currently in the midst of their family reunion. These are truly the glory days of the farmers' market, where one can still buy the last of the sweet corn, myriad beans, and the first of winter squash, and this stew is the perfect way to unite those last flavors of summer with the first tastes of fall.

With temperatures dropping into the thirties overnight this week and only reaching the sixties during the day, I was more than ready to embark on soup/stew season. This thick and hearty stew is overflowing with delicious vegetables and flavors that make for an immensely satisfying meal on their own, but are also happily soaked up into a piece of crusty bread or fresh corn muffin. (I've been craving corn muffins/corn bread for a while and this stew was the perfect excuse to whip up a quick batch-believe me, the effort is well worth it.) While I chose a comforting combination of butternut squash and pinto beans, this soup would gleefully accomodate black, cranberry, or kidney beans, acorn squash, or even sweet potatoes. So grab a big pot, an armful of fall vegetables, and make this stew to protect yourself against the impending cold.

Three Sisters Stew
adapted from Food and Wine
serves 4

1 quart water
One 1 1/2-pound butternut squash—peeled, seeded and cut into 1-inch cubes

4 cups fresh corn kernels (cut from about 6 ears)
One 15-ounce can pinto beans, drained
1/2 cup chopped basil leaves
2 tablespoons canola oil
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and freshly ground black pepper

1. In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and the basil; puree. Return the puree to the pot and keep warm.

2. Meanwhile, in a large skillet, heat the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper. Ladle the stew into bowls and serve.

Chicken Cordon Bleu Salad

2011-09-13T17:20:00.000-05:00

Although they don't rank quite as highly on my list of favorite sandwiches as a reuben or cubano, I'm always happy to dig into a chicken cordon bleu sandwich. With a combination of moist chicken, smoky ham, and rich Swiss cheese under a blanket of honey mustard, what's not to love? And as it turns out, this fantastic combination coexists just as happily on top of salad greens as it does on bread. With some bread crumbs (or croutons) for a bit of crunch, you won't miss the bun and you can feel a little bit better about indulging in a big pile of meat, cheese, and caramelized onions.While grilled chicken is the easiest and healthiest option, I doubt anyone would turn down this salad prepared with breaded and fried chicken. That being said, this is a salad for the meat enthusiast, not the health nut, and a good way to sneak a little nutrition into the diets of your favorite carnivores.

Chicken Cordon Bleu Salad
serves 2

8 ounces boneless, skinless chicken breast
1/2 tablespoon butter or canola oil
1 small white or yellow onion, thinly sliced
8 ounces mixed salad greens
4 ounces sliced ham steak, cubed
4 ounces shredded or cubed Swiss or cheddar cheese
1/4 cup whole wheat panko (or 1/2 cup whole grain croutons)
Salad dressing, for serving (I suggest honey mustard dressing)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Shred or slice into small pieces.

2. While the chicken is cooking, preheat a pan over medium heat and add the butter or oil. Once the butter is melted and foaming has subsided or oil begins to shimmer, add the thinly sliced onions and cook, stirring frequently, for 5 minutes or until the onions get just a bit of color. Reduce the heat to medium and continue cooking until onions are soft and browned, but not falling apart, about 10 to 15 minutes total.

3. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the onions, ham, and Swiss cheese. Add the sliced chicken to the top, sprinkle with bread crumbs, drizzle with dressing, and enjoy!

Salsa de Tomatillo en Molcajete

2011-09-11T08:50:00.001-05:00

In my opinion, these are really the glory days of the farmers' market. Summer delicacies like sweet corn and watermelon are still plentiful, but a bumper crop of apples and pears have started to appear and the first winter squash are making their appearance. As the seasons change, my diet will move toward heartier fare, but I'm not quite ready to let go of tastes of summer just yet, and couldn't resist another salsa with one of my favorite, but fleeting, ingredients, tomatillos. This is a fairly typical roasted tomatillo salsa recipe, with the exception of one ingredient-extra-virgin olive oil. Just one tablespoon of olive oil makes the salsa smooth and rich, a perfect contrast to the spice from the serranos and acidic punch of the lime juice. It's a great salsa to transition from summer to fall, with its roasted and luxurious flavor bridging the light and bright quality of summer fare with the smoky, hearty flavors of fall. While irresistible piled high on a tortilla chip, this salsa also makes a fantastic sauce for enchiladas (or topping for any other Mexican-inspired dish) and accompaniment to collegiate or NFL football.

Salsa de Tomatillo en Molcajete*
from Saveur
makes about 1 cup

1 lb. tomatillos, husked and rinsed

4 serrano chiles, stemmed

3 cloves garlic, peeled

1 tsp. kosher salt

1/4 cup finely chopped cilantro

2 tbsp. minced white onion

2 1/2 tsp. fresh lime juice

1 tbsp. olive oil

(*A molcajete is a Mexican mortar and pestle, typically made from basalt, traditionally used to grind spices, make guacamoles and salsa, and could be used here, if desired)

1. Position an oven rack 4" from broiler; heat to high. Place tomatillos, chiles, and garlic on a foil-lined baking sheet and broil, turning often, until blackened in spots and cooked through, about 10 minutes for the garlic and chiles, and 15 minutes for the tomatillos; remove each ingredient as it finishes cooking.

2. Place roasted chiles, garlic, and salt in a food processor and puree until smooth; add tomatillos, cilantro, onion, and lime juice. Pulse until roughly chopped. Transfer to a bowl and stir in oil.

Creamy Shrimp and Rice Stuffed Peppers

2011-09-08T17:43:00.000-05:00

Are you ready for some football? With the NFL season premiering tonight, it is prime season for consuming mass quantities of delicious snacks. Although I usually use Packer games as an excuse to indulge in junk food (and Wisconsin microbrews), sometimes it's nice to have something a bit healthier(though never at the price of flavor) and these stuffed peppers fit the bill. They're creamy, cheesy, and satisfying, but filled with seafood, whole grains, and vegetables, and easy to prepare in large quantities if you're having friends and family over for the game. And what's more appropriate than something smothered in cheese with the game if you're a Packer fan (like me)? Serve these alongside some chips and salsa for a game day snack you can indulge in without feeling guilty. Already have big plans for some deep-fried deliciousness with the game? Make up a batch of these with a side of veggies for a quick and tasty dinner another night.

Creamy Shrimp and Rice Stuffed Peppers
serves 4

4 small bell peppers or large poblano peppers
1/2 cup sour cream
1/2 cup roasted tomatillo (or other) salsa
1 cup cooked brown rice
8 ounces cooked salad shrimp, thawed, rinsed, and patted dry
1/2 cup chopped scallions
1/3 cup chopped fresh cilantro
Salt and freshly ground black pepper
1 cup shredded Monterey Jack or mozzarella cheese

1. Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray. Place peppers, cut side down, on prepared baking sheet and spray top side lightly with cooking spray. Roast peppers, rotating baking sheet halfway through, until peppers are tender but not falling apart, about 10 minutes.

2. Meanwhile, mix sour cream and salsa together in a large bowl. Add rice, shrimp, scallions, and cilantro and stir well to combine. Season to taste with salt and black pepper.

3. Divide rice mixture evenly among the four pepper halves, top with shredded cheese, return to the oven, and cook until cheese is melted and just starting to brown, about 4 to 6 minutes. Remove from the oven and serve hot.

Blueberry Pecan Chicken Salad

2011-09-06T17:11:00.000-05:00

Although psychologically summer has ended for most us with the passing of Labor Day, we're still not far enough into the depths of fall and winter for main-course salads not to still be a staple of my diet, although their composition definitely evolves with the seasons. This recipe follows my oft-used formula of greens, dried/fresh fruit, nuts, cheese, and protein, and although it's not going to end up on the cover of Food and Wine, it's a delicious combination well-worth sharing. Healthy and satisfying grilled chicken happily coexists with sweet-tart blueberries, creamy, tangy goat cheese, and rich and crunchy walnuts, with just the right hint of sharpness from the raw red onion. Although this salad was even better earlier in the summer when I could get fresh Wisconsin blueberries at the farmer's market, I'll treat myself and splurge for an out-of-season ingredient every once in a while, particularly when I'm eager to culinarily reminisce about a season past. A warm, crusty roll with a healthy slathering of butter is the perfect companion to this salad, leaving you full, but not stuffed, with all your tastebuds satisfied by the diverse palate of flavors.

Blueberry Chicken Salad
serves 2

8 ounces boneless, skinless chicken breast
8 ounces mixed salad greens
1 small red onion, thinly sliced
1 cup blueberries
2 ounces crumbled goat cheese
1/4 cup chopped toasted pecans
Salad dressing, for serving (I like balsamic vinaigrette or honey mustard dressing)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Slice evenly into thin slices.

2. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the red onion, blueberries, cheese, and pecans. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

Roasted Tomatillo Salsa

2011-09-04T08:42:00.000-05:00

One of my coworkers and I have somewhat of an obsession with tomatillos. Probably like most people who enjoy tomatillos, we both mainly use them for salsa, but I've been searching for new recipes with a lot more fervor lately. But as great as it is to get creative, it's always good to start with the basics, and where better to start for Mexican recipes than the incomparable Rick Bayless.

Contrary to what their name may lead you to believe, tomatillos are members of the nightshade family and closely related to gooseberries, not tomatoes. Tomatillos are a staple in Mexican cuisine and used in many of the same applications as tomatoes, both raw and roasted. While raw tomatillos are bright and fresh, roasted tomatillos are smoky and smooth with just an acidic bite. Both forms are delicious and you can't beat the ease of fresh tomatillo salsa (blend tomatillos, garlic, and hot chiles in a food processor, add chopped onion, cilantro, and salt to taste), most of the time I think it's worth it to roast the ingredients. You'll definitely get hungry and impatient as the aroma of the roasting tomatillos, garlic, and peppers wafts through the house, but it'll all be worth it when you can load up some tortilla chips and dig in. (For what it's worth, my favorite tortilla chips are Frontera brand, Rick Bayless' company). The roasted salsa also holds up longer in the fridge than the fresh version if you have enough self-control not to eat an entire batch in a day or two. And if you're generous enough not to want to keep it all for yourself, take this simple but scrumptious salsa to your Labor Day cookout or football game and please your friends and family with this likely unfamiliar ingredient.

Roasted Tomatillo Salsa
from Rick Bayless
makes about 1 cup

8 ounces (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeños), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1/2 small white onion, finely chopped
Salt

1. Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.

Chicken, Pear, and Gorgonzola Salad

2011-09-01T16:52:00.000-05:00

While I've always been happy to dig into a big salad for dinner, I've had a real obsession with main-course salads recently and have been coming up with at least one new salad recipe every week. For whatever reason, nothing makes me happier right now than chowing down on a big, hearty salad with a crusty, buttered roll on the side and to my delight, my husband has been really enjoying my recent spate new of salad recipes as well. Although I was initially sad about the impending close of summer, I'm now really excited to embrace the crisp, cool weather and flavors and ingredients of fall, finding myself craving heartier salads, as opposed to the veggie-packed plates that so often find their way onto my dinner table in the summer. This hearty fall salad combines pungent blue cheese with sweet, crisp pears and toasty, crunchy walnuts, the rich nuts and cheese balanced perfectly by the freshness and crunchiness of the greens and pears. Although blue cheese is a flavor all its own, if you're not a fan (and I realize many people are not), goat cheese, feta, or even a sharp cheddar could be substituted, and apples could stand in for the pears (and would pair particularly well with sharp cheddar). Instead of being disheartened by the end of summer, welcome the beginning of fall and celebrate the bounty of the new season with delicious recipes like this one.

Chicken, Pear, and Gorgonzola Salad
serves 2

8 ounces boneless, skinless chicken breast
8 ounces mixed salad greens
1 pear, cored and thinly sliced
2 ounces crumbled gorgonzola
1/4 cup chopped toasted walnuts
Salad dressing, for serving (I like raspberry vinaigrette)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Slice evenly into thin slices.

2. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the red onion, blueberries, cheese, and pecans. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

Cuban Burgers

2011-08-28T09:26:00.001-05:00

Sadly, the end of summer is rapidly approaching. While there is little difference between the couple weeks before and after Labor Day, the holiday weekend is an important psychological benchmark that symbolizes the transition into fall, my favorite season. As at the end of every summer, no matter how much I did, I look back and wish I would have done more things and gone more places, but looking back at my culinary adventures this summer, I would say my greatest success is my multitude of burger creations. Although I definitely won't stop grilling just because it's past Labor Day, I think it's appropriate to send summer out on high note with another decadent burger recipe and offer up this recipe for the coming holiday weekend.

Cuban sandwiches are one of my favorite sandwiches (the Reuben being the other), and something I have a hard time passing up when I'm out to eat. The traditional Cuban sandwich is a sumptuous combination of roast pork, ham, Swiss cheese, mustard, and pickles, pressed together into melty nirvana between two slices of Cuban bread. Although you can't go wrong with the traditional sandwich form, I couldn't resist adapting it into a decadent burger, my favorite creative culinary palette as of late. This flavorful burger makes no apologies for its layers of richness from the ground pork, ham, and cheese, but has just the right amount of acidity and sharpness from the mustard and pickles to cut through to fatty pork goodness. A delicious indulgence like this burger is a great way to send off the summer but also happily served with a cold beer during the football season.

Cuban Burgers
serves 2

8 ounces ground pork
Kosher salt and freshly ground black pepper
4 slices ham
2 slices Swiss cheese
2 hamburger buns, split and toasted
2 tablespoons yellow mustard
Sliced dill pickles

1. Preheat a grill pan or gas grill over medium to medium-high heat or prepare a charcoal grill (my personal preference). Divide ground pork into two even patties and season each side with salt and freshly ground black pepper. Cook burgers until internal temperature reach 160 degrees F.

2. While the burgers are cooking, spread half the mustard on one half of each hamburger bun and top with pickles. Once the burgers are cooked through, top each burger with two slices of ham and one slice of Swiss cheese and cook until the the cheese is melted and the ham is warmed through. Transfer to the bottom halves of the hamburger buns, top with the other half, and serve hot.

Smoked Beef Pizza

2011-08-25T17:09:00.000-05:00

Even though I eat a huge variety of fruits and vegetables and eat plenty of vegetarian meals, I am an absolute sucker for charcuterie and pretty much any smoked meat or cheese product. I was unable to exist the siren song of smoked, cured beef at the farmer's market with thoughts of delicious, stacked-high deli sandwiches on crusty bread in my future, but decided to take a different approach once I brought my bounty home. In the spirit of the Italian beef sandwich, traditionally made with thinly sliced roast beef topped with giardineria or sauteed green peppers and delicious meat juices, I covered my smoked beef with delicious slow-cooked onions and peppers, uniting them under a blanket of melty cheese on a pizza crust. The savory, smoky beef melds divinely into the soft, caramelized onions and peppers and rich, crusty cheese in this carnivore-pleasing pizza. While these ingredients make a delicious sandwich nestled together on a crusty roll, they are just as happy on a pizza crust with the higher ratio of toppings to bread allowing the flavor of the meat and vegetables to come to the forefront even more. Use green and yellow (Packer fans) or red bell peppers (Badger fans) and serve with a cold beer for a great game snack during the rapidly approaching football season.

Smoked Beef Pizza
serves 3-4

1 tablespoon canola oil
1 medium onion, sliced
1 medium green bell pepper, sliced
1 red or yellow bell pepper, sliced
Kosher salt
One 12-inch prepared whole grain pizza crust
1/2 cup pizza sauce
8 ounces sliced smoked, cured beef
1 cup shredded mozzarella or provolone cheese

1. Preheat canola oil in a medium saucepan over medium-high heat. Add sliced onions, peppers, and a dash of salt and cook, stirring frequently, until vegetables are browned, about 5 minutes. Reduce heat to medium-low and continue cooking until vegetables are soft and caramelize, about 30 minutes.

2. Meanwhile, preheat an oven to 450 degrees F. Spread pizza sauce evenly over pizza crust. Arrange sliced beef in a concentric circle, covering the crust completely with beef. Distribute peppers and onions evenly over the top of the beef and top with shredded cheese.

3. Cook pizza for 8 to 12 minutes, until cheese is melted and just starting to brown. Let pizza rest for a couple minutes, then slice into 8 pieces and serve hot.

Cherry Pecan Chicken Salad

2011-08-21T09:24:00.000-05:00

Until the past year or two, I rarely put fresh fruit on my salads with the exception of the occasional canned Mandarin orange on a "Chinese" chicken salad, but now I've come to adore the contrast in texture and flavor that fresh fruit can add to a green salad. Apples, cherries, berries-they're all fair game when I'm creating new salads these days. When I'm putting together a main course salad, I typically pick an ingredient from each of the following categories-protein (meat, beans, or tofu/seitan), cheese, and nuts, plus all the fruits and vegetables that fit into my theme (my side salads are typically just a collection of mass quantities of veggies).

The all-too-brief Door County cherry season is in full swing right now, and I while I've eaten mass quantities of plain sweet cherries, I thought I should would be remiss if I didn't work them into any recipes as well. The sweet cherries blend beautiful with the assertive red onion and creamy, tart goat cheese, with the pecans lending a crunchy, toasty, rich element to the salad. The grilled chicken is mostly present to make the salad more substantial and filling, but this salad could easily be made vegetarian by increasing the amount of nuts and cheese or substituting tofu for the chicken. This late summer salad bridges the flavors of summer and fall, easing the transition from the bright, sunny glory days of summer to the crisp, cool, comforting fall season.

Cherry Pecan Chicken Salad
serves 2

8 ounces boneless, skinless chicken breast
8 ounces mixed salad greens
1 small red onion, thinly sliced
1 cup sweet cherries, halved and pitted
2 ounces crumbled goat cheese
1/4 cup chopped toasted pecans
Salad dressing, for serving (I like balsamic vinaigrette or honey mustard dressing)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Slice evenly into thin slices.

2. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the red onion, cherries, goat cheese, and pecans. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

Pineapple Skillet Upside-Down Cake

2011-08-18T18:04:00.001-05:00

For the second year in a row, my husband has requested pineapple upside-down cake for his birthday cake. While I could have gone back to last year's recipe, which was a big hit, I prefer to use special occasions (and let's be honest, most meals) as an opportunity to seek out and try new recipes. I spent many lunch breaks searching for new pineapple upside-down cake recipes that sounded intriguing, but came across this gem completely by accident. I was paging through my Rick Bayless cookbooks looking for tomatillo recipes and stumbled upon this recipe in the dessert section because I end up paging through cookbooks like most people flip through magazines, unable to just look up specific recipes or ingredients. And what a happy accident it was! This cake has the sweet, caramelized topping that everyone loves so much in an upside-down cake, support by a nutty, moist cake. Not only is this cake a treat right out of the oven, but it stays moist and becomes saturated with delicious caramel flavor if you are lucky enough to have leftovers.

With plenty of berries, apples, peaches, and pears at the farmer's market, I'm already planning on making this again, although I might make a few changes, substituting turbinado sugar for the white sugar and using all whole wheat pastry flour instead of half all-purpose and half whole wheat flour. This versatile cake recipe is as appropriate for a special occasion like a birthday as a regular weeknight when you need a small treat to perk up the evening so take a few minutes to treat yourself and your family to this delicious, but not too decadent, dessert.

Pineapple (or Other Fruit) Skillet Upside-Down Cake
from Mexican Everyday by Rick Bayless
serves 8

3 ounces (6 tablespoons) butter, preferably unsalted
1/2 cup packed brown sugar (I prefer the dark brown variety)
3 cups 1/2-inch cubed, cleaned pineapple (you'll need about three-quarters of a medium pineapple OR 3 cups (about 1 pound) fresh or IQF (individually quick frozen) raspberries, blackberries, blueberries or pitted cherries OR 3 cups 1/2-inch cubes apple, pear, peaches, nectarines or mango
3/4 cup all-purpose flour
3/4 cup whole wheat flour (or additional all-purpose flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup white sugar
1 "large" egg
3/4 cup buttermilk or plain yogurt

1. Turn on the oven to 375 degrees and position a rack in the middle. Melt the butter in a large (10-inch) skillet, with an ovenproof handle, preferably nonstick, over medium heat. Swirl the butter in the skillet until it turns nut-brown, then pout it into a medium bowl. Without wiping out the skillet, sprinkle the brown sugar evenly over the bottom. Top with the fruit in an even layer.

2. In a large bowl, whisk together the flours, salt, soda, and baking powder. Add the white sugar to the browned butter and whisk until thoroughly combined. Whisk in the egg, then the buttermilk or yogurt. Pour the wet ingredients into the bowl with the dry ones. Whisk to thoroughly combine.

3. Pour the batter evenly over the fruit in the skillet. Slide the skillet into the oven and bake about 35 minutes, until the cake is golden brown and springy to the touch at the center. Remove and let cool 10 minutes.

4. Invert a plate over the skillet, then, holding plate and skillet firmly together with towels or pot holders, invert the two in one swift movement. Remove the skillet, and the cake is ready to serve. It's best right out of the oven.

Shiitake, Sugar Snap, and Bok Choy Stir-Fry

2011-08-14T09:29:00.000-05:00

When I was a kid, I had the cliched dislike of peas, and although I would sometimes even pick them out of soup, I always adored sugar snap and snow peas. As an adult, I still don't love plain peas, but can still gobble up massive quantities of any kind of peas in their pods (this is not an exaggeration-I have eaten an entire pound of sugar snap peas by myself in one sitting). And while I can't get enough of fresh, crunchy raw sugar snap peas, they also are one of my favorite stir-fry ingredients. Stir-fries can be carefully conceived dishes, or a quick and delicious way to use up odds and ends of vegetables, and this stir-fry is somewhere in between. I bought sugar snap peas with the intention of making some sort of stir-fry and fleshed out the recipe after picking up the other ingredients that simply struck my fancy at the farmers' market that I thought would go well with the sugar snap peas. The classic stir-fry Asian flavors of garlic, ginger, soy, and toasted sesame oil blend harmoniously with the fresh and crunchy peas and bok choy and earthy mushrooms and let the veggies take center stage in this dish. The next time you're staring at an odd collection of ingredients in the fridge or want to frame a dish around an ingredient that just looked too good to pass up at the farmers' market (my eternal problem), think no further than a stir-fry!

Shiitake, Sugar Snap Pea, and Bok Choy Stir-Fry
adapted from Food and Wine
serves 4

1 tablespoon minced fresh ginger
1 teaspoon freshly squeezed lemon juice
4 teaspoons toasted sesame oil
2 tablespoons canola oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
8 ounces shiitake or oyster mushrooms, sliced
1 pound baby bok choy, stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound sugar snap peas
4 teaspoons soy sauce
2-4 cups cooked brown rice, for serving

1. In a small glass or stainless-steel bowl, combine the ginger, lemon juice, sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.

2. In a wok or a large nonstick frying pan, heat canola oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and mushrooms and cook, stirring, for 1 minute. Add the peas and cook, stirring, for 1 minute. Add the soy sauce and cook, stirring, for 1 minute longer.

3. Add the bok-choy leaves and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add vinaigrette and toss to coat. Remove the pan from heat and serve warm over brown rice.

Italian Stuffed Peppers

2011-08-11T18:27:00.000-05:00

I was really excited when I saw that bell peppers were making their first appearance at the farmers' market this summer, with my thoughts instantly drifting to stuffed peppers. Stuffed peppers can take on Mexican, Italian, or Mediterranean flavors, and there were so many possibilities that I failed to find pick out a recipe or pick up any specific ingredients before the night before that I was planning on making stuffed peppers for dinner. Taking a quick look through my freezer, fridge, and cabinets, I was able to find the makings for these delicious Italian-style stuffed peppers. Just like so many of my other favorite types of dishes to make, stuffed peppers have nearly infinite possibilities and allow you to use up all kinds of leftovers and odds and ends of ingredients you already have on hand. The Italian sausage and prepared marinara pack the peppers with flavor without any effort on your part, provided you have good sausage and sauce; I used sauce from R.P.'s Pasta Company and Italian sausage from Willow Creek Farm, both local companies that produce tons of fantastic products. Top that with rich, melty cheese and you have a dish that's sure to please nearly everyone. If you want to make this dish vegetarian navy or cannellini beans can be substituted for the Italian sausage, though you will be doing so at the expense of flavor.

I also try to make large batch of grains (brown rice, quinoa, etc.) and beans and freeze the extras so I have a blank palette ready to go in the freezer for a quick lunch or dinner anytime. Prepared grains and beans offer up the possibility of tons of delicious salads and wraps; I frequently combine them with veggies and sauce for nutritious, tasty lunches to bring to work. I keep enough different beans and grains in the freezer and veggies in the fridge that I never get bored with my lunch and don't have to sacrifice taste when I have little time to put a meal together for myself on a busy night. Letting some rice cook in the rice cooker or beans cook on the stove while doing other chores around the house is well worth the small sacrifice in time on the weekend to make the work week a bit more harried.

Italian Stuffed Peppers
serves 2

2 green or red bell peppers, halved, seeds and ribs removed
Canola oil cooking spray
4 ounces Italian sausage
1/2 cup chopped onion
2 cloves garlic, finely minced or pressed through a garlic press
1 cup marinara sauce
1 cup cooked brown rice
2 slices provolone cheese, cut in half

1. Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray. Place peppers, cut side down, on prepared baking sheet and spray top side lightly with cooking spray. Roast peppers, rotating baking sheet halfway through, until peppers are tender but not falling apart, about 10 minutes.

2. Meanwhile, preheat a pan over medium heat and add Italian sausage, breaking up any large pieces with a wooden spoon or spatula. Once the sausage has rendered some fat, add chopped onion and garlic and continue cooking until onions are translucent and soft, but not falling apart, about 9 to 12 minutes. Add brown rice and marinara sauce, stir well to combine, and continue cooking until mixture is heated through.

3. Divide rice mixture evenly among the four pepper halves (about 1/2 cup per pepper), top each with a half slice of provolone, return to the oven, and cook until cheese is melted and just starting to brown, about 4 to 6 minutes. Remove from the oven and serve hot.

Tuna, Potatoes, and Green Beans with Pesto

2011-08-07T14:41:00.000-05:00

This recipe is my blend of the traditional Ligurian dish Trofie al Pesto and French classic Salad Niçoise. The farmers' market is full of beautiful small potatoes, fresh, crisp green beans, and big bags of fresh, fragrant basil, so this hybrid was just begging to be made. I bought green beans and potatoes specifically for this dish, but it is also a great way to use up leftovers. The hearty roasted potatoes and crispy green beans are brought together beautifully in fresh and rich pesto, becoming a complete meal with the addition of tuna. Although wonderful with still-warm vegetables, it is also terrific at room temperature and can be made ahead, perfect for summer meals. Subtract the tuna for a dynamite side dish, or combine just the tuna and pesto for a fresh new take on tuna salad. This simple, flavorful dish makes for an elegant summer dinner for two, a great dish to pack for a picnic or bring to a barbecue and is sure to become a new staple in your summer menu.

Tuna, Potatoes, and Green Beans with Pesto
serves 2

1.5 cups packed basil
1/4 cup extra-virgin olive oil
2 tablespoons finely grated Parmesan
1 tablespoon pine nuts
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
One 5-ounce can tuna, drained
8 oz. haricots verts, trimmed and steamed to crisp-tender
8 oz. baby fingerling or red potatoes, halved and roasted

1. Make the pesto: Process basil, oil, cheese, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.

2. Divide roasted potatoes evenly between two plates or bowls and top with half of the green beans. In a separate bowl, mix tuna and pesto together thoroughly and place half of the tuna mixture on top of each plate. Serve warm or at room temperature.

Fresh Corn and Zucchini Cakes

2011-08-04T17:18:00.000-05:00

Although I could eat fresh corn on the cob with butter and pepper almost every day when it's in season, I do make an effort to find other recipes to appreciate one of my favorite foods in the world, and the second recipe my mind usually drifts to is corn fritters. Fritters and cakes made with a variety of produce is a great way to use some of summer's bounty, including the overabundance of summer squash at this time of year. I loaded up these cakes with corn, zucchini, red onion and a healthy helping of fresh dill for a light and flavorful cake, which I served with broccoli and over easy eggs, dragging the cake through the rich egg yolk for an unexpectedly decadent experience. These cakes are another one of those infinitely customizable dishes; lime juice and cilantro would make great substitutes for the lemon juice and dill, particularly with the addition of some scallions and/or black beans for a Mexican-inspired cake. Leftover cakes are also great even at room temperature and I wrapped mine up in a whole wheat tortilla with some greens and salsa for a fantastic lunch the following day. You can't really go wrong with fresh produce and herbs in the halcyon days of summer produce, so raid your local farmers' market and get creative!

Fresh Corn and Zucchini Cakes
adapted from Whole Foods
serves 4 (makes about 8 cakes)

2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat pastry flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
3/4 cup fresh corn
1 cup grated zucchini
1/3 cup chopped red onion
1/3 cup chopped fresh dill
Zest of 1 lemon
Canola or olive oil cooking spray

1. In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, dill and zest and stir until combined.

2. Preheat a large skillet over medium heat and spray with cooking spray. Working in batches, drop batter by 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Spray pan with additional oil between batches if necessary. Serve the pancakes warm or room temperature.

Mock Tuna Salad

2011-07-31T13:08:00.000-05:00

While I like a lot of my meals to be vegetarian, I'm often not a big fan of things pretending to be meat. I like beans, tofu, and tempeh, but they are absolutely not a substitute for a big, juicy burger or steak when I'm in the mood for meat. That being said, I love this mock tuna salad for its flavor and texture, not because it is anything like real tuna salad. I first had this mock tuna salad when I was picking up a quick dinner for myself out of the Whole Foods deli case while my husband was out with the boys. I've seen (and enjoyed) myriad of vegetarian meat substitutes, but I had never seen fake fish before. A quick look at the label revealed a promising list of ingredients, though I couldn't imagine how this was going to imitate tuna salad. Although it most definitely did not resemble tuna salad in any way, it was delicious nonetheless, and I was happy to find that Whole Foods had the recipe on their website.

Freshly prepared at home, this salad is even more delicious that out of the deli case at the store. The fresh dill is the flavor highlight of this dish, balanced by the richness and nuttiness of the almonds and sunflower seeds and acidic notes from the lemon juice and pickles. This salad is fantastic rolled up in a tortilla with some veggies or on top of a big plate of greens. This recipe makes a large batch, and can obviously be halved, but I plan on freezing the extra for an easy salad topping and wrap filling anytime. In the heat of summer, I'm happy to add another delicious meal that doesn't require turning on the oven or stove to my culinary repertoire.

Mock Tuna Salad
from Whole Foods
makes approximately 3.5 cups

1 cup sunflower seeds
1 cup raw almonds
1/3 cup finely chopped celery
1/3 cup finely chopped pickles
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons maple syrup or agave nectar
2 tablespoons lemon juice
1 teaspoon kelp granules
1 teaspoon ground black pepper
1/2 teaspoon sea salt

1. Put sunflower seeds and almonds into a large bowl, cover by 2 inches with water, cover and set aside at room temperature to let soak for 10 to 12 hours; drain well.

2. Pulse sunflower seeds and almonds in a food processor until very finely chopped, scraping down the sides of the bowl as you go. Transfer to a large bowl and stir in celery, pickles, onions, dill, maple syrup, lemon juice, kelp, pepper and salt. Serve immediately, or cover and chill until ready to serve.

Wasabi Tuna Salad Sandwiches

2011-07-27T17:38:00.000-05:00

I've had one of my longest breaks from cooking in a long, long time, as I just spent six glorious days in beautiful San Francisco, consuming vast quantities of delicious food, including lots of exquisite seafood. I make sure to eat fish at least once per week and after this trip, I'm sure my consumption is going to increase, and I also plan on increasing the complexity and variety of the fish recipes in my repertoire. That being said, I came up with this jazzed-up tuna salad recipe before I left for my trip, and it's still worth sharing. There isn't always the time or money for intricate seafood dishes, and this is a great way to perk up your average tuna salad. I adore the assertive taste of wasabi, often applying it liberally when I eat sushi, and paired it with other frequently-used ingredients (cucumber, avocado, and scallions) for this sushi-inspired tuna salad. This definitely is no sushi substitute, but it is a delicious and interesting twist on regular tuna salad for sushi fans and a good way to start introducing people who fear sushi to some of the typical ingredients.

Wasabi Tuna Salad Sandwiches
serves 2

1 tablespoon wasabi powder
1/4 cup mayonnaise
One 5-ounce can tuna, drained
1/4 cup chopped scallions
4 slices whole grain bread
Sliced cucumber and/or avocado, optional

1. Add wasabi powder to a small bowl and add enough water to make a paste. Allow the paste to sit for 10 minutes for flavor to develop, then mix together thoroughly with the mayonnaise.

2. Add tuna, scallions, and wasabi mayo to a large bowl and mix well to combine. Divide evenly between two slices of bread, top with sliced cucumber and/or avocado, if desired and place second slice of bread on top. Cut sandwiches in half and serve.

Zucchini, Corn, and Goat Cheese Frittata

2011-07-20T16:24:00.000-05:00

Frittatas make frequent appearances on my dinner table because they're quick and easy to make, can be healthy or indulgent, are suitable for breakfast, lunch, or dinner, and can use a huge variety of ingredients. I'm leaving for vacation early tomorrow morning, so using up ingredients and getting some healthy eating before the bacchanalia I'm sure to indulge in on vacation is a must. Fresh sweet corn is just starting to appear at the farmers' market and beautiful zucchini is cheap and plentiful, so I immediately thought of throwing this happy pair together in a frittata. Along with sweet and smoky roasted red peppers and wonderfully creamy goat cheese, this frittata is a gorgeous taste of summer. It is filling without being too dense, and is rounded out perfectly with a side salad or side vegetable and crusty piece of bread or a roll for a complete meal. Summer will undoubtedly offer countless delicious combinations for frittatas, so let the season inspire you to get creative in the kitchen!

Zucchini, Corn, and Goat Cheese Frittata
serves 4

8 eggs
Salt and freshly ground black pepper
1 cup green and/or yellow zucchini or other summer squash, cut into small cubes
1/2 cup diced roasted red peppers
1/2 cup fresh corn or frozen corn, thawed
2 oz. crumbled goat cheese

1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add vegetables and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan and distribute the goat cheese evenly over the frittata. Using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the very center of the frittata is still runny, 5 to 10 minutes.

2. Transfer skillet to oven. Bake until frittata is set in the center, about 4 to 6 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Cannellini Bean Quesadillas with Garlic Scape Pesto

2011-07-17T08:58:00.000-05:00

Traditional pesto is composed of basil and pine nuts, but it can be so much more than that, especially with the wonderful options available at the farmer's market right now. Starting from this recipe from Whole Foods, I created a pesto from beautiful garlic scapes that are plentiful at the farmer's market. Pesto most often finds a home as a pasta sauce, but also makes an excellent spread for sandwiches, or these quesadillas I created to find a use for this beautiful pesto (and, to be honest, to use up a few odds and ends in the fridge). I made these quesadillas with beans, but if you're cooking for a carnivore (like my husband), turkey or chicken are also great choices. I love beans because they're delicious, filling, and although prepared dried beans are better, are ready to use right out of the can after a quick rinse, so dinner can be ready in no time at all. The sharp pesto pairs well with the mild and creamy cannellini beans and rich, melty cheese, creating a delicious dish equally suitable for an appetizer or main dish. If you enjoy these quesadillas, try them out with different pestos, beans, and cheeses-the possibilities are endless!

Cannellini Bean Quesadillas with Garlic Scape Pesto
serves 1 to 2

2 tablespoons chopped, toasted walnuts
1 cup chopped garlic scapes
1/4 cup grated Parmesan
1 tablespoon extra-virgin olive oil or walnut oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 to 2 tablespoons water (optional)

2 whole wheat tortillas
1 cup cooked cannellini beans
1/2 cup shredded mozzarella or provolone cheese (or 2 oz. goat cheese)

1. First, make the Garlic Scape Pesto. Pulse together all ingredients (except water) in a food processor, scraping the sides down frequently. If desired, add water, half a tablespoon at a time to achieve desired texture.

2. Meanwhile, heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over moderate heat.)

3. Spread 1 to 2 tablespoons garlic scape-walnut pesto on one half of each of the whole wheat tortillas, reserving the rest for another use. Top with half of the cannellini beans and half of the shredded cheese and fold each tortilla in half.

4. Once preheated, spray panini press with olive or canola oil cooking spray. Put quesadillas on press, then pull down top and cook until quesadillas are browned and crisp, cheese is melted, and filling is hot, 3 to 6 minutes. (If using grill pan, put a heavy pan on top of quesadillas and cook, flipping once.) Remove from heat, slice into 2 or 4 wedges and serve warm.