Grilled Ham and Cheddar with Strawberries and Arugula

As I am wont to do in my culinary experimentation, I've gotten into a bit of a phase - sandwiches with fresh fruit. This certainly isn't an original idea on my part, but with all the amazing fruit I've been getting at the farmers' market lately, I've been inspired to keep going beyond the leftover cranberry turkey sandwich I devour so voraciously at Thanksgiving.

The croque monsieur and Monte Cristo may be the reigning royalty of ham and cheese sandwiches, but this quicker, healthier alternative isn't all that far behind. Sharp cheddar cheese is an obvious partner for smoky ham, and the sweet strawberries, bitter arugula, and tangy Dijon mayo hit all the taste buds those featured players miss. I find myself rushing around even more than usual these days, and this has made meal time especially important, my time to refuel and recoup mental and physically. Even if there's just a small window for a bite to eat, there's almost always time for a sandwich. And if I can sneak in a bit of time for few simple, delicious finishing touches, it makes it all the better.

Grilled Ham and Cheddar with Strawberries and Arugula
serves 1

1/2 tablespoon light mayo
1/2 tablespoon Dijon mustard
Splash of balsamic vinegar
2 slices whole grain bread
2 or 3 medium to large strawberries, thinly slicd
A few leaves of arugula (about 1/4 ounce)
2 to 3 ounces sliced smoked ham
1 ounce shredded or thinly sliced sharp cheddar cheese
Cooking spray

1. In a small bowl, combine mayo, mustard, and vinegar and mix thoroughly. Spread on one slice of the bread. Top with the strawberries, lightly smashing them.

2. Place the arugula on the second slice of bread and top with the ham and cheese. Place the other slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through. Cut sandwich in half and serve promptly.

Spinach Enchiladas

Rick Bayless will forever be my go-to source for Mexican recipes, but I'm starting to think Joe Yonan has some pretty good ideas too. Mexican food doesn't have to be thoroughly authentic to be deeply satisfying, and I definitely have a fondness for both the Americanized and authentic versions. Just as gratifying as your favorite greasy Mexican joint, but without a requirement to be dressed for public dining, this meal is the perfect way to indulge your craving with a hint of authenticity and without settling for the Taco Bell drive-through.

I'm a sucker for anything in a tortilla, from whole wheat roasted veggie wraps, to fish tacos in homemade corn tortillas, to greasy quesadillas and everything in between. This recipe is a great balance of flavor, health, and convenience, using a collection of pantry staples and fresh vegetables to get this gorgeous meal into the oven in less than half an hour. Yogurt makes the quickly cooked vegetables wonderfully creamy with low caloric impact, tucked happily into tender corn tortillas with savory tomato sauce. Dipping the tortillas into the sauce before stuffing and rolling is a simple step that makes all the different in unifying the ingredients, though coating everything in a gentle layer of cheese certainly doesn't hurt. I can't imagine a Mexican dish without cilantro, but if your genetic misfortune means it leaves a soapy taste in your mouth, feel free to leave it out. This meal is plenty hearty as is, but beans, mushrooms, or chicken certainly wouldn't be unwelcome additions to the spinach.

Spinach Enchiladas
adapted from Eat Your Vegetables by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil
1 large shallot lobe, chopped, or 1/4 cup finely chopped white or yellow onion
1 clove garlic, minced or pressed
1/2 small to medium jalapeno, finely chopped (leave seeds and ribs for extra heat)
3 cups lightly packed baby spinach leaves, washed and dried (about 3 ounces)
2 tablespoons whole Greek-style yogurt, sour cream, or creme fraiche
2 (6-inch) corn tortillas
2/3 cup flavorful store-bought or homemade tomato sauce, thinned with 2 to 3 tablespoons of water
1/4 cup grated Monterey Jack or cheddar cheese
1 tablespoon chopped cilantro leaves

1. Preheat the oven to 350 degrees F.

2. Pour the oil into a small skillet over medium heat. When it shimmers, add the shallot, garlic, and jalapeno and cook until soft but not browned. Add the spinach and stir-fry until it has just wilted, then scrape the mixture into a bowl and stir in the yogurt. Season with salt to taste.

3. Warm the tortillas to make them more pliable : either microwave them for a few seconds or heat them in a dry skillet over medium-high heat for about 10 seconds on each side, just enough to soften them. (If you have a gas stove, you can also put hem directly on the burner grate over the flame for a few seconds on each side.) Immediately wrap them in foil to keep them warm.

4. Pour the thinned-out tomato sauce into the skillet that you sauteed the shallow mixture in and bring it to a boil over medium heat, then reduce the heat to love so that the sauce is barely simmering. Use tongs to dip the tortillas into the sauce one at a time, leaving them in for a just a few seconds; lift them out, letting the excess sauce drip off, and transfer them to a plate.

5. Spread about a quarter of the sauce on the bottom of a small casserole or individual gratin dish. Lay the softened tortillas on a work surface. Place half the spinach mixture in the center of each one, then roll the tortillas to form enchiladas and arrange them seam side down on top of the layer of sauce in the casserol dish. Spoon the remaining sauce on top and sprinkle with the grated cheese.

6. Bake until the cheese has melted and the sauce is bubbling, about 20 minutes. Sprinkle the enchiladas with the cilantro and eat hot.

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.

Chicken Nachos Blanco with Tomatillo Salsa

While I am a fan of authentic Mexican cuisine, particularly Oaxacan, I also indulge in foods that many Mexicans wouldn't even recognize. Nachos are a prime example. Rick Bayless has provided me with an ample supply of genuine recipes that combine cheese, tortillas, and salsa, but sometimes a Friday night just calls for some homemade bar snacks.

My winter CSA starts on Wednesday, so I've been steadily working through all the spoils of my summer garden that I've preserved in my freezer in order to make room for the bounty of the new season. My tomatillo plants were more than generous this year and though I've turned all my tomatillo sauces into chilaquiles and smothered burritos, I decided to make a little more room by digging into my cache of tomatillo salsas. Because nachos already lack authenticity, anything goes in terms of toppings, but sometimes you can't beat a simple combination of salsa, cheese, and chips, especially when made better with homemade and high-quality ingredients. Using a cheese sauce ensures that the maximum amount of surface area is coated with dairy goodness, and the spicy tomatillo salsa is just the right accent to cut through the richness. Layering the ingredients packs every bite with salsa, cheese, and chicken, and giving the finished dish a quick toast in the oven melds every flavor together.

It may take a little longer than melting some salsa and Velveeta together, but it's exactly the reward you deserve after a long day. And don't forget to whip up a fresh margarita while the nachos are in the oven.

Chicken Nachos Blanco with Tomatillo Salsa
serves 1

1/2 tablespoon butter
2 tablespoons finely chopped onion
1/2 tablespoon flour
Salt and freshly ground black pepper
1/2 cup milk
2 ounces shredded sharp cheddar cheese
2 ounces tortilla chips
1/2 cup shredded or chopped cooked chicken
1/2 cup tomatillo salsa

1. Melt butter in a small saucepan over medium heat. Add onions and a pinch each of salt and pepper and saute until the onions are tender, just a couple of minutes. Add the flour, stir to form a paste, and cook until any foaming stops, the raw flour flavor is gone, but the roux is not brown, about 2 minutes. Add milk, bring to a gentle simmer, and cook over low to medium-low heat until the mixture is thick, about 5 to 10 minutes. Add cheese, stir until melted and keep warm.

2. Preheat oven to 450 degrees. Place half the chips on an oven-safe dish and top with half of the cheese sauce, chicken, and salsa. Repeat layers with remaining ingredients. Bake until all ingredients are warmed through and cheese sauce is beginning to bubble, about 5 to 10 minutes. Remove from oven and serve promptly.

Roasted Chile Relleno with Avocado-Chipotle Sauce

Whether in their fresh or dried (ancho) form, poblanos are my favorite pepper, and consequently I have a real weakness for chile rellenos. It's one of my favorite things to order when I'm out for Mexican food, and I'll happily chow down on both the Americanized and authentic versions. Despite a deep love for this dish, I don't have the ambition or time to bread and deep-fry chile rellenos at home. But a roasted version? That I can handle.

Restaurant chile rellenos are often just stuffed with wonderfully indulgent amounts of cheese, but I love the added veggie, beans, and grains in the homemade version that create a much more varied collection of flavors and textures. Though it lacks a deep-fried breading, the luxurious avocado sauce and toasty pepitas add their own unique richness and crunchiness that are still amply satisfying. A healthier and less labor-intensive version of the Pueblan classic, this dish is a more-than-fitting use of that state's namesake pepper to fulfill your spicy, cheesy cravings.

Roasted Chile Relleno with Avocado-Chipotle Sauce
adapted from Serve Yourself by Joe Yonan
serves 1

1 large or 2 to 3 small to medium poblano peppers

For the Filling:
2 teaspoons extra virgin olive oil
½ teaspoon ground ancho chile
1 medium shallot lobe, thinly sliced
1 clove garlic, thinly sliced
4 or 5 Swiss chard leaves, stacked, rolled, and thinly sliced (or spinach or kale)
1 plum or other small tomato, cored, seeded, and chopped
¼ cup cooked black or pinto beans, preferably homemade, rinsed and drained
¼ cup cooked brown or white rice, farro, or quinoa
1 ounce Monterey Jack or cheddar cheese, cut into small chunks or grated
Kosher or sea salt

For the Sauce:
½ avocado, pitted
2 tablespoons low-fat yogurt or sour cream
¼ teaspoon adobo sauce (from a can of chipotle in adobo)
Juice of ½ lime
2 to 3 tablespoons water
1 tablespoon roasted shelled pumpkin seeds (pepitas)

1. Preheat the oven to 400°F.

2. Blacken the skin of the poblano pepper by turning a gas burner to high and setting the poblano right on the grate, using tongs to turn it periodically until it is charred all over. (If you don’t have a gas stove, preheat your oven broiler and set the poblano on a pan about 4 to 5 inches from the broiler element or flame and broil for 5 to 6 minutes, turning periodically until it is charred all over.) Transfer the pepper to a stainless steel or glass bowl, cover with plastic wrap, and let steam as it cools.

3. While the poblano is cooling, make the filling. Pour the olive oil into a medium skillet over medium heat. When the oil starts to shimmer, sprinkle in the ground ancho chile and cook for about 30 seconds, until it foams and releases its aroma. Add the shallot and garlic and cook, stirring occasionally, until the vegetables start to soften, 2 to 4 minutes. Stir in the Swiss chard and tomato and cook until the chard wilts and the tomato softens, 4 to 5 minutes. Transfer to a small bowl. Stir in the black beans, rice, and cheese, and season with salt to taste. Let cool.

4. When the poblano is cool enough to handle, gently rub off the blackened skin, being careful not to tear the flesh open. Use a sharp paring knife to cut a slit on one side of the poblano, starting near the stem and cutting about halfway down the side. Carefully reach in and remove the seeds, trying not to enlarge the opening if possible. Use your hands to carefully stuff the filling into the poblano, getting it as full as possible. Carefully transfer the stuffed poblano to a baking sheet, cut side up. Don’t worry if the filling is exposed.

5. Roast the poblano for 15 to 20 minutes, until the filling is bubbling and the cheese is melted. Remove from oven and let cool slightly.

6. While the poblano is roasting, make the sauce. Scoop the avocado flesh into a small bowl and use a fork to thoroughly mash it. Whisk in the yogurt, adobo sauce, and lime juice, adding more water if you want the sauce to be thinner. Pour enough sauce onto a dinner plate to evenly coat the botom.

7. Transfer the poblano to the plate and spoon remaining sauce on top, sprinkle with the pumpkin seeds, and eat.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375°F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

Grilled Spicy BBQ Chicken (or Shrimp) Pizza

I can't remember a time in my life when I didn't love pizza. But while I had a tendency to crave a doughy, thick crust pizza in my younger days, now I'm all about the crispy Neapolitan-style. Madison has a number of delicious Neapolitan style pizza places which I enjoy frequenting, though sadly there's no way to get that 900 degree wood-fired deliciousness at home. But making pizza on the grill, be it gas or charcoal, isn't a half-bad substitute. The crust cooks quickly, achieving the glorious bubbles and blackened spots of a Neapolitan oven, picking up a wonderful smokiness from charcoal or wood chips. But that's where the similarity to Neapolitan pizza ends in this recipe. If I'd added the classic basil, tomatoes, and buffalo mozzarella I might be able to pass this off as in the Neapolitan spirit, but my choice of toppings take this in a very different direction.

Barbecue chicken pizza, which I believe was originally created by California Pizza Kitchen, has become a fairly standard (and beloved) menu option. The sweet-spicy barbecue sauce is a fine substitute for the regular tomato variety, a lovely companion to sharp red onion, spicy jalapeno, juicy chicken, and rich cheddar cheese. If your genes aren't working against you, cilantro adds a lovely fresh note, but feel free to leave it off if you'll be serving cilantro-haters.

Grilled Spicy BBQ Chicken (or Shrimp) Pizza
serves 1

4 ounces whole wheat pizza dough
2 tablespoons barbecue sauce (I used Howling Wolf)
2 tablespoons finely chopped or thinly sliced red onion
1 tablespoon chopped jalapeno pepper (add seeds or ribs to desired level of heat)
1/4 cup shredded cooked chicken breast (or cooked, chopped shrimp)
1 to 2 ounces (1/4 to 1/2 cup) shredded cheddar cheese
Chopped fresh cilantro, for garnish (optional)

1. Preheat a gas grill over medium to medium high heat. Meanwhile, roll pizza out on a into a round or oblong shape, about 1/8- to 1/4-inch thick, depending on desired thickness, and brush both sides with oil.

2. When grill is hot, transfer crust to grill. Replace the lid and cook for 3 minutes without disturbing. After 3 minutes, check the crust for doneness, cooking for an additional few minutes if necessary. Transfer crust to a peel or baking sheet.

3. Spread crust with barbecue sauce and top with onion, jalapeno, and chicken. Sprinkle cheese over the top and return the pizza to the grill. Reduce heat to medium low, replace cover, and continue to cook until cheese is melted, about 5 to 10 minutes. Sprinkle cilantro over the top, if desired. Slice and serve promptly.

Grilled Bratwurst Pizza

As a Wisconsinite, I've eaten more than my fair share of bratwurst. And while there's no real way to improve on a classic - on a (preferably toasted, possibly pretzel) bun with coarse mustard, onion, and sauerkraut - it's not say that it still isn't worth experimenting. Some may say that bratwurst is a bit of sacred cow (or perhaps more accurately, sacred pig), but I still like to use it in a little less conventional ways. I don't think it's much of a stretch to say that bratwurst has an almost universal appeal here, as does pizza, so why not throw the two together? You get all the flavors of the cookout staple - mustard, onion, and kraut - with the added bonus of a healthy layer of melted cheese (another Wisconsin staple). Putting these ingredients together as a pizza also has the added bonus of introducing a much greater surface to the grill, the crust soaking up all the smokiness your charcoal or gas grill has to offer and attaining a magical crisp and chewy texture. This indulgent summer cookout treat will transition nicely into fall, even if the temperatures force the cooking indoors, the perfect companion to a mug of cold beer and Packer game, a reality not so far away.

Grilled Bratwurst Pizza
serves 1

4 ounces whole wheat (or white, in a pinch) pizza dough
2 tablespoons whole grain mustard
2 tablespoons drained sauerkraut
2 tablespoons finely chopped white onion
1 cooked bratwurst, sliced (depending on size, you may not need the whole thing)
2 ounces shredded cheddar cheese

1. Preheat a gas grill over medium to medium high heat. Meanwhile, roll pizza out on a into a round or oblong shape, about 1/8- to 1/4-inch thick, depending on desired thickness, and brush both sides with oil.

2. When grill is hot, transfer crust to grill. Replace the lid and cook for 3 minutes without disturbing. After 3 minutes, check the crust for doneness, cooking for an additional few minutes if necessary. Transfer crust to a peel or baking sheet.

3. Spread crust with mustard and top with sauerkraut, onion, and bratwurst. Sprinkle cheese over the top and return the pizza to the grill. Reduce heat to medium low, replace cover, and continue to cook until cheese is melted, about 5 to 10 minutes. Slice and serve promptly.

BBQ Chickpea Cauliflower Melt

As so often happens with me, once I come up with one recipe of a particular kind, I get a little obsessed with riffing on it. And so is the case with mashed chickpea salad wraps. My first couple of attempts, only one of which I have shared, were both cold sandwiches, but this all wrap is hot, melty, cheesy goodness. All of the Indian food that I've eaten had created an unbreakable bond between chickpeas and cauliflower in my brain but they make happy partners in more than just curries. The smokiness and complexity of barbecue spices (provided you've chosen a really good barbecue sauce), like that of curry, works really well with chickpeas and cauliflower. Chickpeas and cauliflower on their own are pretty subtle, but they eagerly soak up any spices you might throw their way, here transforming into something reminiscent of a barbecue chicken melt. Not mashing the chickpeas too thoroughly is important here, lest it turn into baby food, with the chopped cauliflower and red onion providing extra little crunchy bites. The cheddar really brings this all together in terms of both texture and flavor, its gooeyness and sharpness the perfect final touch of this simple, deeply flavored wrap. This was a weekend experimentation for me, but with such a short list of ingredients and required time commitment, this can easily be your busy weekday dinner or work lunch, even if you have to just give it a quick zap in the microwave.

BBQ Chickpea Cauliflower Melt
serves 1

1/2 cup cooked chickpeas, coarsely mashed
1/4 cup chopped (tender-crisp) cooked cauliflower
2 tablespoons finely chopped red onion
2 tablespoons barbecue sauce
Whole grain tortilla, bread, or pita
1 ounce thinly sliced sharp cheddar (optional)

1. Mix chickpeas, cauliflower, onion, and barbecue sauce together in small bowl. Spread mixture evenly in center of tortilla, cover with sliced cheese, and roll up tortilla.

2. Preheat a pan over medium heat. Add wrap, seam side down, 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.

Black Bean Nacho Burgers

Happy Fourth of July! My carnivorous tendencies tend to come out on grilling holidays like this, but you may end up with some vegetarians or health-conscious people at your holiday cookout. To satisfy their appetites, try these delicious black bean burgers. As the name would suggest, these are basically black bean nachos made into burger form, a classic combination of ingredients that are sure to please. Typical veggie burgers use grains like rice or quinoa, but these burgers get a salty, binding crunch from tortilla chips. Salsa and cheese give these burgers most of their flavor, so be sure to make choose the best of each for this recipe. As with nearly all veggie burgers, texture is the real challenge here, so use caution when flipping so they don't fall apart. For extra assurance, I recommend spraying your spatula with cooking spray so the burgers don't stick to the spatula. If you want to cook these on the grill instead of in a pan, place them on a generously oiled layer of aluminum foil instead of directly on the grate. Delicious, affordable, and practical, this recipe can easily be scaled up to feed a crowd and extras can be tightly wrapped and stored in the freezer.

Black Bean Nacho Burgers
adapted from Epicurious
makes 4 burgers

1 15 ounce can low-sodium black beans, drained and rinsed
1/2 cup finely crushed tortilla chips
1/3 cup salsa, plus additional for serving
1/2 cup grated sharp cheddar, plus additional for topping
1 large egg, lightly beaten
1/4 teaspoon black pepper

Olive oil or canola cooking spray
4 whole grain hamburger buns, tortillas, or pitas
Lettuce leaves, tomato, and red onion for serving (optional)

1. Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.

2. Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.

3. Meanwhile, preheat a large nonstick skillet over medium heat and spray with cooking spray. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Spray pan again, if necessary, flip patties and cook until underside is golden, 4 to 5 minutes. Add additional cheese on top, if desired. Remove from heat, place on buns, and top with lettuce, tomato, onion, and more salsa, if desired.

BBQ Cheddar Chickpea Burgers

I am an omnivore. I have devoured what seems like an entire barnyard at a Brazilian steakhouse. In nice weather, a weekend seldom passes where's I don't fire up the grill to indulge my carnivorous cravings, but generally I'm a healthy, mostly vegetarian eater. And when it comes to vegetarian eating, I generally hate foods trying to be meat. When I make a vegetarian burger, I'm looking to celebrate and showcase the ingredients, not pretend they're something else. This veggie burger is one of the best ways I've found to indulge a craving for barbecue flavors without getting the meat sweats afterwards. I'm a sucker for barbecue and can eat insane quantities of pulled pork, brisket, and ribs, but these burgers keep me fueled and satisfied when I want to keep those carnivorous demons at bay.

The chickpeas are creamy and hearty, with the sharp red onion and fresh broccoli and carrot providing a fresh vegetal contrast to the beans. Barbecue sauce and cheese are present in just modest quantities in this recipe, but you choose wisely, their distinct flavors while come through and make these burgers burst with flavor. As is with so many veggie burgers, the texture is really the challenge here. It's important to let the burgers form a toasty crust before flipping and to do so gingerly with a spatula big enough to support the whole burger. Although it may be a bit of a challenge, hopefully this difficulty won't scare you away, because even if the burgers do fall apart in the the pan, you can just smoosh them back together and continue on your merry way. (Melting a piece of cheese on top certainly doesn't hurt either.) Fresh from the skillet, glazed with a gooey layer of cheese, these burgers are a real treat, but extras also freeze well for a quick meal later.

BBQ Cheddar Chickpea Burgers
adapted from How Sweet Eats
makes 4 burgers

1/4 cup chopped red onion
1/2 teaspoon + 1/2 tablespoon olive oil
1/2 cup broccoli or cauliflower
1 medium-sized peeled carrot, chopped
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup freshly grated sharp cheddar cheese + more for topping
2 tablespoons barbeque sauce + more for topping
1 teaspoon honey
2 1/2-3 tablespoons whole wheat pastry flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika

1. Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly since they are chopped small. Remove from heat and set aside.

2. In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.

3. Heat a large skillet over medium heat and add remaining olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on toasted buns with additional cheddar, red onion and sauce.

Pork and Sauerkraut Melt

Despite my German heritage and growing up in Wisconsin, I wasn't always on board with sauerkraut. If you fed my 10-year-old self a bratwurst I'd scarf it down, but I'd turn up my nose at the mounds of sauerkraut so many people love. Now I can't get enough of the stuff, piling it high on my brats with coarse mustard and raw onions. Despite a deep and profound love for that combination now, my gateway drug to sauerkraut was actually the Reuben. This sandwich lies somewhere in between, the porky goodness of bratwurst combining with the cheesy, melty deliciousness of a Reuben. I love how each layer of this sandwich provides a distinct culinary experience. It starts with hearty bread and travels through sharp mustard, rich cheese, sour kraut, lean but succulent pork, book-ended with another crusty bite of bread. It satisfies in much the same way as my Bacon Kraut Burger, but in lighter fashion, and is a great way to use up the bag you may have cracked open for that recipes. Hearty enough to comfort, but restrained enough for summer fare, this sandwich is the perfect meal to leisurely nibble on the patio, each taste washed down with a sip of cold beer.

Pork and Sauerkraut Melt
serves 1

2 thin pork cutlets, about 4 ounces total
2 slices whole or multi grain bread
1 tablespoon whole grain mustard
1/4 cup sauerkraut, drained
1 ounce sharp or smoked cheddar cheese, shredded or thinly sliced

1. Preheat a pan over medium heat and spray with cooking spray. Add pork cutlets, season with salt and pepper, and cook, turning once until pork is cooking through, about 4 to 5 minutes total.

2. Meanwhile, spread one slice of bread with mustard. When cutlets are cooked, remove from pan and place on the second slice of bread. Top with sauerkraut, cheese, and first slice of bread.

3. Wipe out pan, if necessary, and return to heat. Spray pan with cooking spray, add sandwich, and cook, turning once, until bread is browned and crispy, about 3 to 4 minutes per side. Remove from heat 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

Parsnip, Apple, and Cheddar Salad

This recipe is quite literally a peek into my lunch box. I bring salad to work for lunch a couple days a week (and usually have salad for lunch during the weekend), so I have to come up with a lot of new recipes to keep it interesting. All too often I fall into the dried fruit + cheese + nuts rut, which can get a little dull despite the many variations on that recipe I cycle through. I'm also trying to cut back on cheese (though I love it so) and incorporate more veggies into my salad, both of which this accomplishes beautifully. Parsnips are seldom a vegetable I purchase, but their roasted zesty sweetness is the perfect contrast to the crisp, tart apples, reminding me what a shame it is that I too often neglect this unassuming vegetable. Smoky cheddar cheese gives just the right amount of richness and pumpkin seeds add a lovely crunchy pop to each bite, bringing the dish to a perfect balance. If you're craving seasonal flavors, but not in the mood for a heavy meal, look no further than this salad. Roasted roots, crispy apples, pumpkin seeds, and savory cheese all possess the very soul of colder seasons, but the delicate greens they rest upon remind us that warm and sunny days will too be here again.

Parsnip, Apple, and Cheddar Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces parsnips, peeled and cut into small dice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Half of a small tart apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce shredded or cubed smoked or sharp cheddar cheese
2 tablespoons/0.5 ounce roasted pepitas (pumpkin seeds)

1. Preheat oven to 450 degrees F. Toss parsnips with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until parsnips 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 parsnips, apple, cheese, and pepitas. Drizzle with dressing of choice and enjoy!

Butternut Squash Mac and Cheese

Half of the time I'm cooking with squash puree I'm trying to sneak it in and half the time I'm trying to feature it. When it comes to blending in, sauces are the way to go, with squash mac and cheese the cream of the crop. Not only does butternut squash blend perfectly with color-wise with (yellow) cheddar cheese, but it's silky texture gives the sauce body and richness without the need for cream. Using a combination of three distinctive cheeses gives the sauce real character and depth of flavor, blending seamlessly with the squash. No baked mac and cheese would be complete without a layer of crunchy breadcrumbs on top, and I opted for whole wheat panko blended with Parmesan, the perfect crunchy, savory complement to the rich and cheesy glory it rests upon. A classic comfort food healthified without loss of flavor or texture, this meal is a great to way to the feed the family and stave off the winter blues.

Butternut Squash Mac and Cheese
adapted from Cooking Light
serves 4 

1 cup butternut (or other winter) squash puree
3/4 cup skim milk
2 garlic cloves, pressed through a garlic press
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons (2.5 ounces) shredded smoked or sharp cheddar cheese
1/2 cup (2 ounces) grated Pecorino Romano cheese
2 tablespoons (0.5 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
8 ounces uncooked whole wheat rotini, macaroni or other small pasta
Cooking spray
1/4 cup whole wheat panko or regular breadcrumbs
1 teaspoon olive oil 
Chopped fresh parsley, for garnish (optional)

1. Preheat oven to 375°. Spray a 9 x 9-inch baking dish with cooking spray and set aside.

2. Cook pasta two minutes less than directed on the package, drain and set aside, reserving 1 to 2 cups pasta cooking water.

3. Meanwhile, combine squash puree, milk, garlic, and salt in pepper in a blend until smooth. Add squash mixture to a medium saucepan; bring to a simmer over medium heat. Add cheddar, Pecorino, and 1 tablespoon of the Parmesan cheese and 1/2 cup pasta cooking water and whisk to thoroughly combine. Add the noodles and stir thoroughly. Add additional pasta water, a couple tablespoons at a time and stirring well with each addition, until sauce is thin and coats pasta thoroughly. (You want the sauce to be thin as the sauce will cook down and be absorbed by the pasta during baking - I used 1 cup total water.) Transfer the pasta mixture to the baking dish.

4. Combine bread crumbs and remaining 1 tablespoon Parmesan in a small bowl. Add olive oil and toss to coat. Sprinkle in an even layer over the pasta.

5. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, if desired, and serve immediately.

Black Bean Enchiladas with Spicy Squash Sauce

Of all the things I've made in an effort to use up ridiculous amount of squash puree in my freezer, this has to be my favorite. Sadly, it's not because of the inherent squashiness of the dish, but the way in which it brings all the other ingredients together so perfectly. Squash puree is a fantastic shortcut to a lush sauce, able to blend with all manner of ingredients without dominating the flavor. Though this may not be the kind of authentic fare that will show up in a Rick Bayless cookbook, there's no denying that the silky and subtly sweet squash is an ideal foil for spicy jalapenos and chili powder. Add a hearty black bean filling and a savory frosting of cheese and you've got a crowd-pleasing meal as suitable to Meatless Monday as it is to a celebratory feast. Even better, this meal freezes wonderfully, so make up a double batch to be ready to feed the masses any time.

Black Bean Enchiladas with Spicy Squash Sauce
adapted from Martha Stewart
serves 4

One 15-ounce can seasoned black beans, drained and rinsed
1/2 cup fresh corn or frozen corn, thawed
6 scallions, thinly sliced
Coarse salt and ground pepper
1 1/2 cups butternut or other winter squash puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 cup grated sharp or smoked cheddar cheese (4 ounces)

1. Preheat oven to 425 degrees. In a medium bowl, combine beans, corn, and scallions. Season generously with salt and pepper; set aside.

2. In a blender, puree squash, garlic, jalapeno, chili powder, 1 1/2 cups water, 1 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Taste sauce and season to taste with additional salt and pepper. Pour 1 cup of sauce in the bottom of an 9x13-inch baking dish.

3. Lay tortillas on work surface; mound black bean mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.

4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

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Mini Honey Mustard Meatloaves

As for many people, meatloaf is one of my favorite comfort foods, but without a big family to feed, recipes that make one or two loaves at a time can be a bit much. This recipe, however, is absolutely perfect for feeding one or two people for a just meal or two. It's only a short list of readily available ingredients that go into these miniatures, but they still induce all the warm and fuzzy feelings that a good meatloaf should. Delicious piping hot from the oven with a side of mashed potatoes, the leftovers are splendid repurposed into a meatloaf sandwich topped with caramelized onions and even more cheese. If you want to freeze extra (uncooked) meatloaves, as I did, skip the honey mustard-ketchup mixture and cheese topping until you're ready to bake them. Even if the darkness and cold temperatures of winter aren't to your liking, it's the perfect time to cozy up at home with a hearty plate like this one.

Mini Honey Mustard Meatloaves
adapted from Martha Stewart Everyday Food
serves 4

2 tablespoons honey mustard
2 tablespoons ketchup
1 pound ground beef chuck
1 large egg, lightly beaten
1/2 cup whole wheat panko
1 cup shredded cheddar (about 4 ounces)
Coarse salt and ground pepper

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together honey  mustard and ketchup.

2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar.

3. Transfer meatloaves to oven and bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes.