Cheesy Greens and Rice Gratin

Having grown up in the upper Midwest, I've been around more than my fair share of casseroles. From time to time that dense and hearty fare is exactly what I'm craving, but for your average meal I'm not looking to eat something that will require a nap immediately after. But who can argue with the glorious collaboration of cheese, rice, and veggies? That's where my grown-up tastes turn to the infinitely customizable, eternally delicious, gratin.

Every kitchen should have at least one variety of grain, spice mix, sauce, nuts or seeds, greens, and cheese, so there's sure to be some iteration of this recipe in easy reach. Have leftover pasta sauce or salsa instead of tomatoes? Absolutely! Cooked quinoa or barley instead of rice? Go for it! Old Bay instead of Za'atar? Sharp cheddar or Parmesan instead of Gruyere? There's no shortage of tasty combinations so go nuts with whatever you have in the fridge and cabinets and find your favorite. My first tasting of this gratin brought together brown rice, salsa, kale, pepitas, and cheddar cheese for a Mexican/Southwestern slant on the recipe. Marinara, pine nuts, and Parmesan give this a nice Italian twist, and orzo and feta cheese could take it in a Greek direction, particularly if you tuck some olives in there as well.

Cheesy Greens and Rice Gratin
adapted from Eat Your Vegetables by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1 teaspoon Za'atar (or other favorite spice blend)
1/4 cup canned crushed tomatoes in their liquid, or 2 chopped plum tomatoes, or 1/4 to 1/2 cup prepared tomato sauce or salsa
3/4 cup cooked brown rice
2 tablespoons toasted pistachios or pine nuts
3/4 cup cooked hearty greens (spinach, kale, Swiss chard, etc.) or 2 cups chopped fresh leaves
1/4 cup shredded Taleggio or Gruyere, or other good melting cheese

1. Preheat the oven broiler, and adjust the rack to be several inches from the flame.

2. Pour the olive oil into a small cast-iron or other oven/broiler-proof skillet over medium heat. When it shimmers, add the garlic and cook until it starts to become tender. Sprinkle in the za'atar and cook for just a few seconds, letting the spices bubble and bloom. If using fresh greens, add them now. Stir in tomatoes or sauce and rice, taste, and as salt and pepper as needed. Cook for a few minutes to let the flavors combine, then turn off the heat. Stir in the nuts or seeds.

3. Pack the rice mixture down even with a spatula and top with cooked greens (if not using fresh), leaving a ring of rice exposed. Sprinkle with the cheese. Slide the skillet under the broiler and cook until the chees is melted, bubbly, and slightly browned, 3 or 4 minutes, then remove. Let cool slightly, but eat it hot.

Zucchini Melt

If you've followed this blog regularly, you're well aware that once I create a new recipe, I often can't stop riffing on it. Once I'd emptied the bottle of pesto chowing down on Pesto Zucchini Melts and Pesto Chickpea Melts, I tried to think of how else I could pile zucchini high on my sandwich. I figured if my pesto-based formula had adapted so well from chickpeas to zucchini, why not my Mashed Chickpea Salad recipe? I amped up the fresh herbs and added cheese to make it reminiscent of a tuna melt, this recipe translating easily from beans to veggies. Zucchini provides a tender-crisp, if mostly flavorless base, a great showcase for the combination of sharp red onion and Dijon, creamy mayo, sweet-sour relish, and vibrant fresh herbs. I like the contrast of the nutty Swiss cheese against this palate, but it could also be fantastic with any number of other cheeses like cheddar or provolone. It's a great vegetarian substitute for a tuna melt, but a fantastic sandwich in its own right and the perfect use to a glut of late summer zucchini.

Zucchini Melt
serves 1

1/2 cup shredded zucchini
2 tablespoons finely chopped red onion
1.5 tablespoons mayo
1 tablespoon relish
1/2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill, chives, parsley, or other herb (optional)
Whole grain tortilla, bread, or pita
1 ounce thinly sliced Swiss cheese
Canola or olive oil cooking spray

1. Place shredded zucchini in a colander, sprinkle with salt, and toss to combine. Allow to drain for at least 15 minutes, then squeeze in a paper towel to remove excess moisture.

2. Mix all ingredients together in a bowl and stir well to combine. Spread mixture evenly one one slice of bread, top with cheese, and place second slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Add sandwich and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Bacon and Kraut Burger

Last weekend I had the pleasure of attending REAP's Burgers and Brew at Capital Brewery in Middleton. I've been to the event every year it has taken place, but every year I am still absolutely thrilled to dig into the ever-evolving menu of locally-sourced burgers and Wisconsin microbrews that appear. Some people might have had their fill after an afternoon full of those culinary delights, but it inspired me to try my hand at creating a new fancy burger of my own with what I had around the house. I'm definitely an old hand at burger creations, my efforts ranging from ultra-healthy veggie burgers to fish burgers to hedonist meat lovers' delights, with this burger falling more on the indulgent end of the spectrum. I really went all out with this one - local, grass-fed, organic ground beef, Lodi bacon, and Pleasant Ridge Reserve cheese all coming together in in a savory delight almost beyond description. (My only regret was not having a pretzel bun to pile on this stuff with all this deliciousness.) It might all be a bit too much were it not for the sharp mustard and tart sauerkraut that cut through the fattiness and allow all the rich ingredients to shine independently. It probably goes without saying, but there's nothing better than a cold beer with this burger and I recommend a brown ale, such as Rebel Kent the First you can see waiting in the background here. Pair those with a warm and sunny day and a comfy chair in the backyard and you've got the recipe for a perfect summer afternoon.

Bacon and Kraut Burger
serves 1

2 slices bacon (about 2 ounces)
1 whole grain or pretzel bun
1 tablespoon coarse mustard
One 4- to 6-ounce grass-fed burger patty
1/4 cup drained sauerkraut (bagged or homemade, not canned)
1 ounce thinly sliced Pleasant Ridge Reserve cheese (or sharp cheddar, Swiss, or Gruyere)

1. Preheat a pan over medium heat. Add bacon and cook, turning periodically, until crisp. Drain bacon on paper towels and reserve warm bacon grease.

2. Meanwhile, prepare a charcoal or gas grill. When grill is ready, split bun, spread with a thin layer of warm bacon grease and toast until golden brown. Spread one half of the bun with the coarse mustard and set aside.

3. Add burger patty to grill, and cook, turning once, to just shy of desired level of doneness (I like my burgers medium-rare). A minute or two before the burger will achieved desired level of doneness, place sauerkraut, bacon, and cheese on top of burger patty and continue cook until burger is done and cheese is melted, another minute or two. Place burger on bottom half of bun