Quinoa Salad with Balsamic Roasted Mushrooms

I'm getting back to basics lately. At least for the time being, my culinary ambitions are taking a back seat to my professional and personal ones, so the meals I'm making are a little less Top Chef and a little more Better Homes and Gardens. I last shared a main course green salad, created using one of most-used recipe templates, and now it's time for a basic grain salad, another indispensable arrow in my culinary quiver.

The basic template for this recipe isn't all that far off from my main course green salad version. Greens + onion + veggie + fresh or dried fruit + nuts + cheese is still a great combination, but here they either mix with or rest atop a bed of whole grains, instead of being an accompanied by a roll or slice of crusty bread. The chewy, nutty quinoa is an especially good grain to play off the rich elements of funky blue cheese, crunchy almonds, and tart cranberries, with the fresh spinach and scallions mingled throughout keeping it light. The tender, tangy mushrooms add another distinct flavor and texture, but if fungi aren't your thing, roasted chickpeas or grilled chicken breast are nice substitutions (or additions).

Grain salads are often delicious cold, room temperature, or warm, so what is a hot dinner warm night can be a delicious lunch the following day, whether or not you have access to a refrigerator or microwave.

Quinoa Salad with Balsamic Roasted Mushrooms

adapted from Whole Foods

serves 4 (as a main) to 6 (as a side)

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 pound cremini or shiitake mushrooms, sliced
1 cup red or white quinoa
4 cups (about 4 ounces) tightly packed fresh spinach or arugula, chopped
4 scallions, thinly sliced
1/2 cup slivered almonds, toasted

1/2 cup dried cranberries

2 ounces crumbled blue cheese
1/8 teaspoon fine sea salt
1/2 teaspoon ground black pepper

1. Preheat the oven to 450°F.

2. Whisk vinegar and Dijon mustard together in a large bowl. Add sliced mushrooms to bowl and toss to coat with the vinegar mixture. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven.

3. While mushrooms roast, prepare quinoa according to package directions. When quinoa is ready, remove from heat, add spinach and scallions and toss to wilt vegetables slightly.

4. Add mushrooms, almonds, cranberries, and blue cheese to quinoa mixture and stir to mix well. Serve with remaining dressing on the side.

Blue Cheese and Bacon Dog with Sriracha Mayo

This football season I've been choosing the snacks I make for the Packer game based on the rival city/region and through that process I've learned of many a special regional hot dog. Detroit has the Coney Dog, Cleveland has the Polish Boy, and Chicago (obviously) has the Chicago dog, and I've made and devoured each one with aplomb. But never one to leave well-enough alone, I've been inspired to get creative on my own.

Blue cheese and bacon are a tried-and-true delicious combination, so it's no surprise that they'll make an all-natural, natural casing hot dog even more delicious. But with all that richness, there needs to be distinct elements to cut through it, and that contrast is perfectly achieved by the sharp scallions and spicy Sriracha mayo. Blue cheese can be a very polarizing ingredient, and although I think its funk is an important flavor component, sharp cheddar could be substituted for a version with wider appeal.

There's still a few of my Pecatonica Valley Farm hot dogs left in the freezer, so I doubt this is the last you've seen of my hot dog creations. I've got a fridge packed with winter CSA vegetables and a mind racing with ideas, so it can't be long until some of them come together with my latest favorite culinary canvas.

Blue Cheese and Bacon Dog with Sriracha Mayo
serves 1, easily multipliable

1 hot dog, preferably natural casing and nitrite- and nitrate-free
1 tablespoon mayo
1/4 teaspoon Sriracha, or to taste
1 hot dog bun, preferably whole grain

1 slice thick-cut bacon, cooked and crumbled
2 tablespoons crumbled blue cheese
2 tablespoons thinly sliced scallions


1. Cook hot dog via method of choice (grilling is best, but in a pinch even the microwave will do).


2. Meanwhile, combine mayo and Sriracha in a small bowl and and stir until well-combined. Spread on one side of the hot dog bun.

3. Place cooked hot dog on bun and top with crumbled bacon, scallions, and blue cheese. Serve promptly.

Roasted Sweet Potato and Apple Salad

While I'm already craving spring vegetables like asparagus and peas, there is one winter vegetable that I'm not sure I'll ever tire of - sweet potatoes. I've eaten my fair share of sweet potatoes this winter as fries, soups, burgers, and hashes, mashed, stir-fried and roasted, but this is the first time I've ever put them in a salad. I had a few trimmings left over from a larger recipe, so I relied on my go-to vegetable cooking method (roasting) to make those leftover pieces the most delicious they could be. Apples and sweet potatoes are an obvious pair, so I roasted them together to sweet, caramelized perfection, contrasting those flavors with pungent blue cheese and rich and toasty walnuts. This is yet another riff on my go-to salad recipe, but one of my favorites to date, combining a host of my favorite ingredients in perfect balance. Although I'm anxious for the days when I'll be topping my salads with roasted asparagus and fresh and crunchy sugar snap peas, these last tastes of winter are still pure heaven.

Roasted Sweet Potato and Apple Salad
serves 2

1 small sweet potato (about 4 ounces), cut into small pieces
1 small apple, cored and cut into small pieces
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ounces salad greens or baby spinach
2 tablespoons finely minced shallot
1/4 cup chopped toasted walnuts or pecans
1 ounce crumbled blue cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the sweet potatoes and apples with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 20 minutes, flipping midway through roasting.

2. Meanwhile, spread salad greens on a plate, topping with shallots. Once the sweet potatoes and are apples are done roasting, sprinkle on the salad and top with cheese and nuts. Drizzle with salad dressing of choice, and enjoy!

Roasted Beet, Apple, and Blue Cheese Salad

This recipe, the last in my brief love affair with CSA beets this winter, may well be my favorite creation with that oft-forgotten root. I've certainly had my share of salads with pecans, blue cheese, and apples, but the tiny jewels of roasted beet take it to a whole new level. Where raw apples are light and crunchy with just a hint of tartness, roasted beets balance with a complex and tender sweetness, holding their own against sharp red onion, pungent blue cheese, and rich and toasty pecans. It has to be the most wintery of all the salads I've made, the roasted beet gems imbuing the salad with a depth of flavor perfectly at home in this blustery season. Whether you have to roast a fresh batch of beets for this salad, or just use up some leftovers, this salad is a perfect showcase for one of the finest vegetables the root cellar has to offer.

Roasted Beet, Apple, and Blue Cheese Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces beets, peeled and cut into small dice (a few small beets or 1/2 medium to large beet)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 small red onion, thinly sliced (about 0.5 ounce)
Half of a small apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce crumbled blue cheese
2 tablespoons/0.5 ounce toasted chopped walnuts or pecans

1. Preheat oven to 450 degrees F. Toss beets with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until beets are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with onion, beets, apples, cheese, and nuts. Drizzle with dressing of choice and enjoy!

Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts

It's hard to believe that Thanksgiving is tomorrow. I began my Thanksgiving celebration a little early, cooking up a small traditional feast this past Sunday that was happily devoured while watching the Packers squeak by the Lions. While Thanksgiving leftovers might even be better than the  main event, whether eaten as is or repurposed into other meals, there's only so much heavy food my system can take before I just start to feel unbearably sluggish. When I know I've hit my indulgence limit, I turn to meals like this. If your Thanksgiving feast leaves you with any leftover roasted squash, it would be perfect here, but it's well worth the effort to roast cubes of squash specifically for this recipe. Sweet, caramelized butternut squash and tart cranberries are the very soul of fall harvest flavor, contrasting perfectly pungent blue cheese and rich, toasty walnuts. Although hearty and filling just as is, leftover Thanksgiving turkey would certainly be welcome, substituting for part or all of the butternut squash. Although I think of this as a light lunch, it is also beautiful and elegant enough to serve at a holiday celebration, particularly if you'll have vegetarian guests that can get short shrift as everyone admires the majesty of the turkey. No matter the occasion, this is a flavorful and beautiful dish full of the spirit of the season.

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

4 ounces butternut squash, cut into small cubes
Extra virgin olive oil
Salt and freshly ground black pepper
2 ounces baby spinach or other mixed greens, rinsed and dried
1/2 ounce thinly sliced red onion
2 tablespoons dried cranberries
2 tablespoons chopped toasted walnuts
1 ounce crumbled blue cheese

1. Preheat oven to 450 degrees. Toss butternut squash cubes with olive oil to coat and season with salt and pepper. Spread in an even layer on a baking sheet and roast under cubes are tender and  nicely browned, about 15 to 20 minutes, depending on the size of the cubes. Let cool slightly, or to room temperature, if desired.

2. Spread greens evenly on a large plate and top with red onion, squash cubes, cranberries, walnuts, and blue cheese. Top with dressing of choice and enjoy!

Broccoli, Bacon, and Blue Cheese Salad

I really stepped it up with my lunch salad this weekend. Typically, at least one meal on both Saturday and Sunday is a main course salad for me, consisting of fresh or dried fruit, nuts, and cheese. I mix it up a lot, depending on what I happen to have around and strikes my fancy, and I never tire of it. This weekend I happen to have some leftover roasted broccoli, which conjured up memories of one of my signature dishes as a child, Broccoli Bacon Salad. I was no kid gourmand, but I could always be counted on to make Broccoli Bacon Salad or Parmesan Potato Pie for a holiday or family gathering. The broccoli in that dish was not roasted, but it started me thinking about how much I love the combination of broccoli, raisins, sunflower seeds, and bacon in that salad. With that recipe safely hidden away in a cookbook at my parents' house, I decided it was the perfect opportunity to adapt those ingredients to a main course salad. And sure enough, that combination still makes my taste buds dance with delight, even better dressed up with a bit of red onion and blue cheese. There's no doubt that there's a lot going on in this salad-smokiness from the roasted broccoli and bacon, sweetness from the raisins, saltiness from the bacon and sunflower seeds, sharpness from the red onion, and a pungent punch from the blue cheese-but it all manages to blend together in perfect harmony. No lightweight in heartiness or flavor, this salad is perfect fuel for raking the yard, picking apples, carving pumpkins, or any other favorite fall pastime.

Broccoli, Bacon, and Blue Cheese Salad
serves 1

2 ounces mixed greens, rinsed and dried
4 ounces broccoli, roasted in olive oil, salt, and pepper until browned and tender
2 slices bacon, cooked until crisp and crumbled
1/2 ounce thinly sliced red onion
2 tablespoons raisins
2 tablespoons sunflower seeds
1 ounce blue cheese, crumbled
Salad dressing, for serving

1. Spread mixed greens evenly on a large plate, distributing remaining ingredients evenly over the top. Dress with salad dressing of choice, and enjoy!

Spinach, Corn, and Polenta Souffle

While I love meat, I try not to each too much for it for both health and environmental reasons, but refuse to be left craving flavor or sustenance just because my meal lacks animal protein. People all too often assume that vegetarian meals are boring and leave will leave you famished, but this spinach, corn, and polenta souffle is the perfect antidote to that opinion. A rich pillow of eggs and polenta envelopes fresh corn and spinach with a punch of blue cheese in this fantastically savory dish. The pungent flavor of blue cheese that I adore isn't for everyone, so feel free to substitute feta or another milder cheese to appeal to a wider audience. I made this on an ordinary Monday night, but these delicious individual souffles are glamorous enough for a dinner party as well. This is vegetarian eating that appeals to anyone who loves food, the perfect way to introduce even hardcore carnivores over to vegetarian eating.

Spinach, Corn, and Polenta Souffle
from Vegetarian Entrees That Won't Leave You Hungry by Lukas Volger
serves 4

4 eggs
5 ounces (140 g) frozen spinach, or 8 ounces (230 g) fresh
1 cup (240 ml) milk (whole or 2%)
1/2 cup (120 ml) water or vegetable stock
1/2 cup (70 g) coarse-grind cornmeal or polenta
2 tablespoons butter
3/4 cup (90 g) fresh corn kernels (from about 1 1/2 ears) or frozen corn kernels, thawed and drained
4 ounces (115 g) blue cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees F (190 degrees C). Generously butter four 10-ounce (300 ml) round ramekins or a 1 1/2-quart souffle dish.

2. Separate the eggs, placing the yolks in a small bowl and the whiles in a very clean, dry mixing bowl.

3. If using fresh spinach, blanch or steam it under tender, then finely chop it. If using frozen spinach, defrost it in the microwave, cooking at 2-minute intervals on medium heat, stirring at each interval with a fork, and continuing to cook until thawed. Then drain it an, once cool enough to handle, squeeze out as much liquid as possible. IF using whole frozen spinach, finely chop it.

4. Combine the milk and water in a medium saucepan over high heat. Bring to a boil, then turn the heat down to maintain a simmer. Add the polenta in a steady stream, whisking constantly to break up any lumps. Continue simmering and stirring until the polenta has the consistency of oatmeal or porridge (thick, but not so stiff that it appears congealed), 8 to 10 minutes. Remove from the heat and stir in the spinach, corn, cheese, salt, and pepper.

5.  Using an electric mixer on medium to medium-high speed or a good, strong arm, whisk the egg whites until they form peaks. This will take about 2 minutes with a mixer and up to 5 minutes by hand. The whites will quadruple in volume and should just hold their shape on the tip of a whisk. In four batches, fold the whites into the yolk mixture, being careful not to overmix and deflate the whites. Carefully pour the mixture into the prepared baking dish. If making individual souffles, divide the mixture among the prepared dishes and place them on a baking sheet.

6. Bake for 25 to 30 minutes for individual souffles or 30 to 40 minutes for one large souffle. The top should be browned, set int eh center, and firm to the touch. Serve hot or warm.

Chicken, Pear, and Gorgonzola Salad

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!

Cranberry Bacon Blue Burgers

After spending a beautiful afternoon at Capital Brewery for REAP's Burgers and Brew, I thought it was the perfect time to share the recipe for my newest burger creation, which I made as part of marathon of grilling Memorial Day weekend. Burgers are my new favorite palate for culinary creativity, which combines perfectly with recent obsession with grilling (and makes for a happy husband). I actually made the Cranberry Chutney specifically to make this burger, though it's found a place in a number of other meals since then. I love this burger because it hits so many different tastes-sweet, sour, and acidic cranberry chutney, salty and pungent blue cheese, and savory bacon all blend together with sweet, soft caramelized onions for an extremely flavorful burger, harmonizing perfectly with the flavorful of grass-fed ground beef, but not overwhelming it. I love the pungent flavor of blue cheese, but if you're not a fan (as I realize many aren't), cheddar or Swiss cheese would also be quite delicious on this burger. If you're looking to mix up your grilling repertoire this summer, give this recipe a try!

Cranberry Bacon Blue Burgers
serves 2

2-4 slices bacon (depending on size)
1/2 large or 1 small onion, sliced
2 whole grain hamburger buns
1/4 cup crumbled blue cheese (I love Hook's)
1/4 cup Cranberry Chutney
8 oz. ground beef (local, organic, grass-fed is the best if you can find/afford it)
Kosher salt and freshly ground black pepper

1. Preheat a pan over medium heat. Cook bacon to desired level of crispness, remove from pan, drain, and break each slice into two pieces, reserving 1 tablespoon bacon grease in the pan. Add sliced onions and cook over low to medium-low heat until caramelized, about 30 minutes.

2. While the onions are cooking, preheat a grill pan or gas grill over medium to medium-high heat or prepare a charcoal grill (my personal preference). Cook burgers to desired level of doneness (about 130 degrees F for medium-rare, my personal preference).

3. Meanwhile, spread 2 tablespoons cranberry chutney on the top half of each hamburger bun. Top with crumbled blue cheese, caramelized onions, and bacon. Add cooked burger to bottom half of bun, top with upper half, and serve warm.

Spicy Tomato and Blue Cheese Soup

You would think that after spending a glorious afternoon sampling Wisconsin craft beers and artisanal cheeses at the Isthmus Beer and Cheese Fest on Saturday, I'd be ready to take a bit of a break from cheese. Rather than getting sick of cheese (and beer), I'm even more enthusiastic about incorporating it into my diet. Grilled cheese is a regular part of my diet, accompanied most frequently by tomato soup. I've never tried making my own tomato soup before, but I've had this recipe bookmarked in Michael Symon's Live to Cook since I checked out from the library.

This soup is much more complex in the flavor than your average tomato soup. Each bite takes you on a little flavor journey, starting with the fresh tomato flavor, followed by a punch of heat from the sriracha, and finished with the smooth, creamy blue cheese, an atypical, yet amazing ingredient. This soup is definitely spicy, and those that like their food mild should cut back on the sriracha sauce, or perhaps serve the soup with sour cream to cut the heat. I served the soup with grilled cheese sandwiches made with Forgotten Valley smoked butterkase; the smoky cheese was the perfect foil to the spice, although any grilled cheese would be lucky to be dunked in this soup.

Spicy Tomato and Blue Cheese Soup
adapted from Michael Symon's Live to Cook
serves 4 to 6

2 tablespoons olive oil
1 medium red onion, finely chopped
Kosher salt
4 garlic cloves, sliced
1 28-ounce can San Marzano tomatoes, with their juice
1 1/2 cups chicken stock
3/4 cup half-and-half
2 tablespoons sriracha sauce
1 teaspoon dried oregano or 1 tablespoon fresh oregano leaves
1/2 cup blue cheese

1. Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and a three-fingered pinch of salt and sweat for 2 minutes. Add the garlic and continue to sweat for 2 more minutes. Add the tomatoes, their juice, and the stock and bring to a simmer. Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.

2. Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed or blend with an immersion blender. Strain through a fine-mesh strainer into a clean pot, taste, adjust the seasoning is necessary, and reheat to serve. The soup will keep, covered in the refrigerator, for a few days.

Roasted Butternut Squash with Blue Cheese

This recipe used up the last of my CSA butternut squash. While I really like butternut squash and squash in general, it will be nice to mix it up a little bit once I'm finished with all my CSA vegetables (I still have potatoes, onions, garlic, and some festival squash to use up). Keeping with trying to clear out my refrigerator, I put this together using ingredients from ingredients I had around the house in this quick and simple recipe. I like the combinations of red onion and squash (as in Roasted Squash with Red Onion, Oregano, and Mint) and butternut squash and blue cheese (as in Bacon and Butternut Squash Pasta) so I thought I'd throw it all together. A little crumbled bacon would also be nice on top if you have the time to fry up a couple slices you don't mind this dish not being vegetarian, but I like just as is.

Blue cheese and raw red onion are both very strong flavors, and not ones that will likely appeal to kids, so save this for the adults in your life. If you don't like the sharp taste of raw onion, saute it in a bit of olive oil to mellow the flavor and soften the onions before adding it to the squash. You won't have the contrast in textures and the flavor profile will be a little different, but still delicious in a slightly different way. Also, if you don't like blue cheese, feta would also be a good choice for this recipe.


Roasted Butternut Squash with Blue Cheese
serves 2 to 4

1 pound cubed butternut squash (from 2 small or 1 medium squash)
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 cup crumbled blue cheese (Hook's is amazing if you can find it)
1/2 red onion, very thinly sliced
2 teaspoons red wine vinegar
Kosher salt
Freshly ground black pepper

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray or brush with oil. In a large bowl toss cubed squash with olive oil kosher salt. Spread in an even layer on baking sheets and bake, tossing occasionally, until squash is browned and tender, 15 to 30 minutes, depending on the size of the squash cubes. Remove from oven and transfer to a large bowl or serving dish.

2. While squash is warm add blue cheese, red onion, and red wine vinegar and toss well to distribute evenly. Season to taste with salt and pepper. Allow squash to sit for at least 5 minutes then serve warm or at room temperature.

Blue Cheese Turkey Burgers

I put this recipe together because I had thawed some ground turkey and was looking for something more imaginative than spaghetti with ground turkey in the sauce. It is inspired by Basil Pan Burgers, a recipe from the Better Homes and Gardens New Cookbook, which I've made a lot in the past. I served them with Baked Sweet Potato Fries.

Blue Cheese Turkey Burgers

makes 4 burgers

1 egg, slightly beaten
1/4 c. chopped onion
1/2 c. crumbled blue cheese
2 T. fine dry bread crumbs
2 T. ketchup
1/4 t. salt
1/4 t. black pepper
2 cloves garlic, minced
1 lb. ground turkey

1. In a medium bowl combine egg, onion, blue cheese, bread crumbs, ketchup, salt, pepper, and garlic. Add turkey; mix well. Shape turkey mixture into four 3/4-inch-thick patties.

 

2. Lightly coat a heavy skillet with cooking spray (or use a heavy nonstick skillet). Preheat skillet over medium-high until hot. Add burgers. Reduce heat to medium and cook, uncovered, until temperature measures 165 degrees F on an instant-read thermometer, flipping burgers once halfway through cooking. If burgers brown too quickly, reduce heat to medium low. Serve on buns with desired toppings