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.

Roasted Salmon, Scallion, and Barley Bowl with Miso Sauce

Scallions appear in so many recipes as garnish, but it's rare to find a recipe that makes them a major player. This means that when I end up buying a bunch to use sparingly in a recipe like Spicy Thai Coconut Quinoa, the remnants either end up garnishing anything remotely appropriate or just going to waste. It's much more interesting to make them a principal player in an composed dish, and I fortunately didn't have to look too far for inspiration.

Like virtually every vegetable I've encountered, roasting brings out the best in scallions, cultivating a smoky sweetness that tempers their typically sharp edge. That same cooking technique creates a beautiful crust on the salmon, meaning you only need a few minutes to get both ingredients ready for the oven, and a couple quick check-ins during the cooking process. I chose barley for my grain base in this dish, but rice or even quinoa could work, though I particularly love the combination of chewy barley, tender fish, and soft and crispy scallion bits. Miso, though expensive and typically only available in fairly large containers, is a great umami-packed shortcut ingredient that introduces a ton of flavor to any dish with just a scant amount. The saltiness is balanced by the acidic vinegar, rich and toasty sesame oil, and sweet honey, happily uniting the barley, scallions, and salmon.

Healthy, delicious, and ridiculously quick and easy, this recipe is enough to make me buy scallions for more than a finishing touch.

Roasted Salmon, Scallion, and Barley Bowl with Miso Sauce

inspired by Saveur

serves 2

2 bunches scallions (about 1 pound), trimmed
Olive oil
Kosher salt and freshly ground black pepper, to taste

1/2 cup pearled barley

Two (4- to 6-ounce) salmon fillets
1 tbsp. white or barley miso
2½ tsp. rice wine vinegar
1 tsp. toasted sesame oil
1½ tsp. honey
Red pepper flakes (optional)
Sriracha or other hot sauce, for serving  (optional)

1. Prepare barley according to package directions. Set aside and keep warm.

2. Heat oven to 450°. Toss scallions with enough olive oil to coat, salt, and pepper and spread evenly on a rimmed baking sheet lined with parchment paper. Bake, stirring once, until golden and wilted, about 15­ minutes, adding salmon partway through (see next step).  

3. Brush the salmon fillets with olive oil and season with salt and pepper. Add the salmon fillets about 5 minutes into the scallion roasting time, depending on the size of the salmon fillets, making sure to allow at least 4 to 6 minutes per 1/2-inch thickness. Roast until salmon is opaque and flakes easily with a fork.

4. Transfer barley to a serving dish and top with scallions and salmon, flaking if desired. Whisk miso, vinegar, sesame oil, honey, and red pepper flakes, if using, in a bowl until smooth and drizzle over the top. Serve promptly, garnishing with hot sauce, if desired.

Spicy Thai Coconut Quinoa

I've stumbled across this recipe several times over the past few years and it's a shame it has taken me so long to finally make it. Though the flurries of snow we got this week might indicate differently, it is in fact spring, and spring cleaning at my house includes the fridge, freezer, and pantry. Fortunately for me, this recipe's list of ingredients happened to be perfectly suited to helping me clean out the fridge, and I'm quite glad that happy accident brought me to these fantastic results.

I'm typically making big batches of grains to portion and freeze for an as-yet-unknown use, so they usually just get cooked in water with a pinch of salt. It's recipes like this that remind me how much better grains are when they're cooked in a flavorful liquid. Don't get me wrong, I like quinoa just fine as it is, but when it soaks up flavorful stock and rich coconut milk, it becomes worlds better. Even better, making the quinoa extra-creamy and luxurious makes the fresh and crunchy vegetables, crispy tofu, and spicy peanut sauce pop even more in contrast. All of the elements blend beautifully together, while still retaining their own distinct flavor and texture, creating a meal that is harmonious, but far from monotonous.

Although I eat a primarily plant-based diet, I'm far from an herbivore, and I realize that tofu isn't for everyone. I don't eat it as a substitute for meat, but as a protein all its own, though chicken would make a fine alternative here if tofu isn't your thing.

This recipe might have helped to clean out the fridge, but it also gave back to freezer, portioned into several work week lunches after feeding me so well for dinner. Save the garnishes for when you reheat your meal, but this comes out of the freezer nearly as perfect as when it went in.

Spicy Thai Coconut Quinoa

adapted from CHOW 

serves 4 to 6, heartily, or 6 to 8 for smaller appetites

For the dressing:
1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
3/4 cup roasted, unsalted peanuts
1/3 cup Sriracha hot sauce
2 tablespoons finely grated lime zest (from about 3 medium limes)
1/4 cup freshly squeezed lime juice (from about 3 medium limes)
1/4 cup toasted sesame oil
1 tablespoon packed dark brown sugar
2 medium garlic cloves
1 1/2 teaspoons kosher salt

For the quinoa:
2 cups quinoa, any color or variety
1 (14-ounce) can unsweetened coconut milk
1 1/3 cups vegetable stock or low-sodium vegetable broth
1 teaspoon kosher salt, plus more as needed
1 (14- to 16-ounce) package firm tofu
2 medium carrots (about 8 ounces)
1 medium broccoli head (about 1 pound)
4 medium scallions
2 tablespoons vegetable oil

Optional garnishes:
Coarsely chopped fresh cilantro
Coarsely chopped roasted, unsalted peanuts
Thinly sliced scallions

For the dressing:
Place all of the ingredients in a food processor fitted with a blade attachment. Process until smooth, scraping down the sides of the bowl as needed, about 1 minute; set aside. (Alternatively, use a high-quality store bought sauce. I like San-J Spicy Thai Peanut Sauce.)

For the quinoa:
1. Rinse the quinoa in a strainer under cold water until the water runs clear. Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.

2. Meanwhile, line a large plate with several layers of paper towels. Drain the tofu, cut it into large dice, and place it in a single layer on the paper-towel-lined plate; set aside. Trim the carrots and cut them into 1/8-inch-thick rounds; set aside. Trim the stem of the broccoli to 1/2 inch and cut the head into 1-inch florets; set aside. Thinly slice the white and light green parts of the scallions; set aside.

3. When the quinoa is ready, remove it to a large serving bowl and set aside. Wash the saucepan, fill it with water, and season generously with salt. Cover with a tightfitting lid and bring to a boil over high heat.

4. Meanwhile, heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu and cook without stirring until the bottoms are golden brown, about 4 minutes. (While the tofu is cooking, line the plate you drained it on with fresh paper towels.) Flip and cook until the other sides are golden brown, about 3 to 4 minutes more. Using a slotted spoon, remove to the paper-towel-lined plate and season with salt; set aside.

5. Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon, remove them to the bowl with the quinoa. Return the water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes. Drain in a colander and place in the bowl with the quinoa and carrots.

(Alternatively, add a bit more oil, if necessary, and stir-fry the carrots and broccoli in the pan that the tofu was just cooked in.)

6. Add the cooked tofu, dressing, and scallions to the bowl and stir to combine. Garnish with additional cilantro, peanuts, and scallions before serving.

Curried Lentil Soup

I'm lazy when it comes to beans, even though they're a staple of my diet. Yes, I could buy an entire pound of dried beans for just a couple dollars, but that requires planning to soak them overnight and setting aside few hours to cook, portion, and freeze a big batch when I'm usually just looking to throw a handful on a salad or in a wrap. I end up biting the bullet and spending the same for a can that I could for an entire pound, all the while thinking it is the less economical and healthy option. But with lentils there's no planning ahead required, as these dried legumes transform from crunchy discs to tender flavor sponges in less than half an hour, the perfect choice for a quick and hearty vegetarian dinner.

Lentils may get a bit of bad wrap for being bland hippie food, but they are an eager canvas for all manner of different flavors like the wonderful sweet and savory spice blend of curry powder. Chickpea puree makes the soup thick and rich with the yogurt adding the perfect creamy, acidic accent. A sprinkling of scallions is just the fresh touch  this soup needs, and, at least for me, it's not quite finished without a little bit of het (I especially like chipotle Tabasco sauce here). Add a salad and piece of naan or pita for a complete dinner or serve over brown rice or quinoa for an even heartier bowl of comfort.

Curried Lentil Soup

adapted from Bon Appetit

serves 4

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced, for serving (optional)
Yogurt, sour cream, or creme fraiche, for serving (optional)

1 lemon, cut into 6 wedges, for serving (optional)

1. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

2. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

3. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.

4. Divide soup among bowls. Garnish with thinly sliced green onions and yogurt and a squeeze of fresh lemon, if desired.

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.

Parsley Tabbouleh with Chickpeas

Have I convinced you to pick up some bulgur yet? If not, this recipe may provide some additional inspiration. Everyone who has been to a Mediterranean restaurant is surely familiar with tabbouleh, a light and fresh combination of bulgur and parsley that is a staple of the cuisine. Though a grain-heavy version may be encountered much more frequently these days, the traditional recipe is more of a parsley dish than a bulgur dish, bursting with copious amounts of fresh herbs. Tabbouleh typically appears as part of a meze, one of many tastes in a generous spread, but I've turned it into a light main dish with the addition of chickpeas and feta. Traditional ingredients still form the backbone of this salad, so you won't be missing any of the classic flavors with the transition from side to main dish. Fresh and light flavors dominate with generous amounts of fresh veggies and herbs, but the chewy bites of bulgur, salty tastes of feta, and hearty nibbles of chickpeas keep each bite interesting and varied.

I kept all the elements fairly classic, but using quinoa in lieu of the bulgur is great way to start experimenting with the traditional recipe. This is most obviously served in the summer when steamy temperatures demand light meals, but also a nice way to break out of the cold weather meat and potatoes rut it's all too easy to get stuck in.

Parsley Tabbouleh with Chickpeas

adapted from Eating Well

serves 4

2 cup water
1 cup bulgur
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley, (about 2 bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced

1 (15-ounce) can chickpeas, rinsed and drained
4 ounces crumbled feta (optional)

1. Combine water and bulgur in a small saucepan and cook according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.

2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber, scallions, and chickpeas to the bulgur. Add the dressing and feta, if using, and toss ingredients together. Serve at room temperature or chill for at least 1 hour to serve cold.

Leek, Potato and Spinach Stew

Remember when I said it was game on with heartier pasta? That philosophy also applies to soups and stews now that the cooler temperatures have arrived. Chili was my first foray into that territory this fall, but there's so much more to explore.

Leek and potato soup is one of my absolute favorite soups, and while it takes a lot to draw me from away from the classic recipe, this soup had too much extra going for it not to give it a shot.  While classic leek and potato soup is a wonderful side to a sandwich and salad, this stew turns that irresistible flavor into the main event. The low-fat turkey sausage adds a palate of delicious spices and richness, the beans and spinach ample heartiness, with a lovely fresh note from the generous helping of herbs. This is certainly a complete meal in a bowl, but it wouldn't be out of the question to serve it with a hunk of crusty bread to soak up all the delicious broth.

If you like to riff on recipes, as I am wont to do, I encourage you to experiment with other types of beans and hearty greens. Chickpeas and kale, perhaps? Although it's not quite as good as fresh off the stove or after a day or two in the fridge, extra portions of this soup will freeze pretty well for future meals. With my winter CSA starting next month, I can this recipe making a reappearance in my house in very short order.

Leek, Potato and Spinach Stew
adapted from Eating Well
serves 4 to 6

1 tablespoon extra-virgin olive oil
2 links hot or sweet Italian turkey or chicken sausage (6-7 ounces), casings removed (optional)
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/4 teaspoon salt
1 cup dry white wine
1 pound new or red potatoes, halved and thinly sliced
4 cups reduced-sodium chicken or vegetable broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini, navy, or other white beans, preferably no-salt-added, rinsed
1/4 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

1. Heat oil in a Dutch oven over medium heat. Add sausage, if using, and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

When I'm cooking and eating lunch or dinner by myself, my meals quite often fall into one of three broad categories - sandwiches, salads or noodles. These are typically vegetarian for health and convenience reasons, running the gamut from elaborate and complex to a good ol' PB&J. In the summer months, my noodle preferences lean towards cold veggie noodle salads, but now that autumn is settling in, it is game on with heartier pasta fare.

It doesn't take a genius to realize why this is so delicious. When you start with bacon and end with Parmesan, almost anything you throw in between is guaranteed to be delectable. This recipe might only use one slice of bacon, but not a bit of that flavor is wasted, the rendered fat used to gently cook the onions chicken, and garlic and unite all the ingredients with rich and smoky flavor. The final sharp accent of the scallion greens is the perfect contrast, making all the luxuriousness even more notable.

Not only is this particular combination delicious, but the recipe provides a nice jumping off point for cozy pasta dinners for one (or more). The basic method of cook pasta, saute proteins and vegetables, and create a pan sauce with pasta water is endlessly useful and a method every busy chef should have at their fingertips.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

adapted from Food and Wine

serves 1

1 ounce sliced bacon, cut crosswise into 1/2-inch strips

2 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces
1/2 medium to large or 1 small onion, sliced thin
Salt and freshly ground black pepper
2 scallions, white bulbs cut into 1/2-inch lengths, green tops chopped
2 cloves garlic, sliced thin
2 to 3 ounces pound whole wheat rotini, or other small pasta
2 tablespoons grated Parmesan

1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Put the pan over moderate heat. Add the onions and a pinch of salt. Cook onions, stirring occasionally, until the onions start to soften and become translucent, just a few minutes. Add the chicken and continue cooking until the onions are golden, 7 to 10 minutes total.

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes, reserving 1/2 cup pasta water. Drain the pasta and set aside. 

3. Stir in the scallion bulbs and the garlic; cook 1 to 2 minutes longer, stirring occasionally. Add the pasta water and bring to a simmer. Cook until the pasta is just done, about 3 minutes. Stir in the Parmesan and season to taste with salt and pepper. Toss with the bacon and scallion greens and serve promptly.

Spicy Eggplant and Green Bean Curry

Just a few feet over from my over-producing zucchini plant are a couple of noble eggplants putting out a decent crop of their own. Eggplant is a vegetable I enjoy, though not something I've cooked with very much, and certainly not something I'd ever grown myself. Luckily for me, growing and cooking eggplant has turned out to be quite simple and delicious. As is my wont, I started with the basics, roasted eggplant which also transformed into baba ganoush, to get acquainted with my homegrown eggplant. After those basic preparations, I wanted to go with something intensely flavorful, this curry fitting the bill splendidly. I was helped along this path because I already had a jar of green curry paste in the fridge, but I don't for a second regret pairing those aromatic herbs and chilies with earthy eggplant. Additional garlic and ginger intensify those flavors, cilantro and mint add amplify the herbaceousness, and coconut milk provides the perfect creamy conduit for blending it all together. This makes for a complete Thai-inspired meal with a protein and some coconut rice, or you can go my completely untraditional route and use pieces of pita to scoop it up, topping with pieces of stir-fried tofu.

Spicy Eggplant and Green Bean Curry
adapted from Bon Appétit

serves 4

5 tablespoons vegetable or canola oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 14- to 16-ounce eggplant, peeled, cut into 1/2-inch cubes
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon grated lime peel
1 to 3 teaspoons Thai green curry paste, to taste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

1. Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 7 to 10 minutes. Transfer vegetables to bowl.

2. Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

Linguine with Scallion Sauce and Sauteed Shrimp

I hate waste. But despite all my best efforts, when I buy a bunch of scallions, some of them too often end up going to waste. Part of the generous bunches I pick up for a penance at the farmers' market linger the fridge, their greens slowly wilting to a sad, wrinkly pile destined for the compost heap. It's not that I don't like scallions, but in most of the recipes I cook that use them, scallions are an accent rather rather than the main event. This simple recipe makes scallions the star, the whites pairing with garlic and red pepper to infuse the shrimp with lively flavor and the greens pureed to a fresh sauce that unites the delicate shrimp and hearty pasta. While created as a way to use up oft-neglected vegetables, this pasta is delicious enough warrant to their specific purchase, the scallion sauce also a wonderful companion for chicken and other summer vegetables like zucchini, corn, and tomatoes. For an extra rich note, add a sprinkling of Parmesan, feta, or goat cheese certainly wouldn't be unwelcome, a final special touch to a vibrantly summer meal.

Linguine with Scallion Sauce and Sauteed Shrimp

adapted from Gourmet

serves 4

3/4 pound scallions (about 3 large bunches)
8 garlic cloves

1/4 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper
1 pound medium shrimp (about 24)
12 pound dried whole wheat spaghetti or linguine
6 to 7 tablespoons olive oil

1. Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.

2. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.

3. In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.

4. Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.

5. In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.

6. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add pasta and shrimp to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.

Cold Veggie Noodle Salad with Creamy Peanut Sauce

Although this recipe is extremely portable, I made it when I actually had time to prepare myself a lunch right before eating it. With a little time off from work over the 4th of July holiday, I took the time to treat myself. Part of that indulgence was grilling some ribs and ordering pizza, but I also took the time to make myself healthy and delicious lunches that felt like treats in themselves and loaded my body with enough nutrients to withstand the caloric onslaught to come. I love Asian-inspired noodle bowls partly for the wonderful palate of flavors they draw from but also because you can throw in almost any veggie, a particular asset when the farmers' market is overflowing. I used bell peppers, scallions, cucumbers, and carrots, eagerly gathering up little bits of a host of vegetables in my fridge, but I was most happy with my use of broccoli stems. They occasionally get made into slaws, but that delicious part of the plant all too often goes to waste when they merely need to have their tough outer peel removed. This garden bounty is accompanied by simple peanut sauce that strikes a masterful balance of richness, acidity, and spiciness, generously flavoring the fresh vegetables and nutty whole wheat noodles without burying them. Whether it's a leisurely day at home or you need to pack a meal-on-the-go, this meal will satisfy your needs in delicious and nutritious fashion.

Cold Veggie Noodle Salad with Creamy Peanut Sauce
adapted from The Kitchn
serves 1 to 2

3 ounces whole wheat linguine or Chinese wheat noodles, rice noodles, or udon noodles
2 tablespoons creamy peanut butter
1/2 tablespoon soy sauce
1/2 tablespoon rice vinegar
3/4 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes, or to taste (optional)

4 ounces mixed vegetables, cut into matchsticks (carrots, bell peppers, scallions, cucumbers, broccoli stems, etc.)
2 tablespoons roughly chopped roasted salted peanuts, divided
Cilantro leaves, lime wedges, and Sriracha, for garnish

1. Bring a medium pot of salted water to a boil. Add the noodles and cook until al dente according to package directions. Reserve 1/2 cup of the cooking broth before straining. Run the noodles under cold water and shake to remove excess liquid before returning them to the empty pot.

2. In another bowl, combine the peanut butter, soy sauce, vinegar, sesame oil, and 1 tablespoonshot cooking broth and whisk vigorously until mixed. (It will be quite thick.) Toss the peanut sauce with the noodles until coated. Stir in additional hot cooking broth — a few splashes at a time — until the dish is smooth and creamy. (You will probably not need all of the reserved broth.) Taste and season with red pepper, additional soy sauce, and rice vinegar if desired.

3. Fold in 2/3 of the veggies and half of the peanuts. Transfer noodles to serving dish and garnish with remaining veggies and peanuts. Garnish with cilantro leaves, lime wedges, and Sriracha, if desired. This can be served warm, cold, or at room temperature.

Asian Salmon-and-Rice Soup

For better or worse, I don't really think about soup when it comes to getting in my weekly serving of seafood. I've never really liked clam chowder, although I did enjoy a delicious touristy helping in a sourdough bread bowl at Boudin on Fisherman's Wharf, and the similarly creamy oyster stew never struck my fancy. However, one of the finest meals I've had in my life has to be the legendary cioppino at Tadich Grill in San Francisco, so I'm not against the concept entirely. Although this soup comes nowhere close to recreating the culinary glory of that meal, it too has a wonderfully flavorful broth and is satisfying without being heavy, but it won't take hours to prepare or an ocean's worth of seafood. The flavors here are all classically Asian and equally as wonderful in a soup as they would be in a stir-fry, a balanced combination of freshness, saltiness, and savoriness. An quick Asian-inspired slaw perfectly rounds out this easy meal for a delicious twist on the classic soup-and-salad lunch.

Asian Salmon-and-Rice Soup

adapted from Food and Wine

serves 4

1 cup brown rice
1 pounds salmon fillet, skin removed, fish cut into 8 pieces
2 tablespoons tamari or soy sauce
1 tablespoon toasted Asian sesame oil
10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt
2 cups canned low-sodium chicken broth or homemade stock
4 cups water
3 scallions including green tops, chopped
Rice vinegar, to taste (optional)

1. Cook rice according to package directions and set aside.

2. Coat the salmon with the soy sauce and sesame oil.

3. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.

4. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Add rice vinegar to taste, one splash as a time, if desired, and serve the soup garnished with the cilantro leaves and scallions.

Asian Noodle and Cabbage Salad with Caramelized Pork

It's really amazing to me how many different food traditions use cabbage. It's fermented from Korea (kimchi) to Germany (sauerkraut) and stir-fried, slow-cooked, sauteed, baked, and eaten raw everywhere in between. With all the cabbage my CSA provided, I had ample opportunity to try all the cuisines and cooking methods my heart desired. So I stir-fried, braised, ate it raw, and filled my tacos with it, mixing it up as much as possible so my palate wouldn't get burnt out one preparation. Pork and cabbage is a classic German combination, rich and hearty pork chops or sausage nestled in a generous portion of slow-cooked, tender cabbage and a comforting favorite. This recipe, though using the same two key ingredients, is it's polar opposite, fresh and crunchy cabbage with lean stir-fried pork that satisfies in a totally different way. Both the dressing for the cabbage and the pork marinade have the perfect balance of sweet and savory that is so addictive and makes this taste like bad-for-you takeout when it's really a quick and healthy meal. (And the leftovers aren't a bad cold midnight snack, either.) Whether you're in a rush to put dinner on the table, in the mood for takeout but short on time, or just have some cabbage to use up, this recipe is a brilliant solution.

Asian Noodle and Cabbage Salad with Caramelized Pork

adapted from Martha Stewart

serves 2

4 ounces soba or whole wheat spaghetti noodles
2 tablespoons soy or tamari sauce
1 tablespoon rice vinegar
1/2 tablespoon toasted sesame oil
1/2 teaspoon sugar
1 garlic clove, minced or pressed through a garlic press
1 teaspoon finely grated peeled fresh ginger
1 recipe Caramelized Asian Pork (recipe follows)
1/4 cup thinly sliced scallions
2 cups thinly sliced red cabbage
Sriracha, or other hot sauce, for serving (optional)

1. In a large pot of boiling water, cook noodles according to package instructions. Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.

2. Drain noodles, transfer to bowl with soy mixture and toss. Add pork, scallions, and cabbage and toss to combine. Add hot sauce, if using, and serve.

Caramelized Asian Pork

adapted from Food and Wine

serves 2

2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon soy sauce or tamari
1 tablespoon sugar
1/2 tablespoon toasted sesame oil
8 ounces pork chops or cutlets, cut into bite-size pieces
Salt and freshly ground pepper

1. Combine garlic, soy sauce, sugar and oil in a large bowl and whisk to combine. Add pork to the marinade and turn to coat the pork. Let stand at room temperature for 15 to 30 minutes.

2. Heat a non-stick pan over medium-high heat and spray with cooking spray. Add the pork and cook, stirring frequently, until pork is cooked through.

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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Thai Chicken Nachos

Normally when I go on a culinary tangent I like to mete out my recipes in any one particular theme slowly, but since we've only got a few weeks of football snacking left, I thought I should get my nacho recipes out in short order. Last time I shared nachos of the Italian persuasion, but this time I borrowed from a totally different culinary tradition for something lighter and spicier, Thai Chicken Nachos. Where Italian Nachos were rich and deeply savory, these nachos are light and spicy, two different but equally satisfying ways to satisfy your nacho craving. A generous amount of scallions, cilantro, and jalapeno make these nachos fresh and give a nod to the traditional recipe. Feta cheese maintains the requisite cheesy goodness in light and salty fashion, and the chicken and peanuts make them substantial and savory. If you're looking to spice up your football snacks or simply indulge without doing too much damage, this is the recipe for you.

Thai Chicken Nachos
serves 1 to 2

Cooking spray or canola or olive oil
4 ounces boneless skinless chicken breast, cut into small pieces
2 ounces tortilla chips
1/2 cup thinly sliced scallions
1/4 cup chopped fresh cilantro, divided
1 fresh or pickled red or green jalapeno, thinly sliced
2 ounces crumbled feta cheese
2 tablespoons prepared peanut sauce, diluted with 1 to 2 tablespoons water
Finely chopped roasted peanuts, for garnish (optional)

1. Preheat oven to 450 degrees F. Meanwhile, preheat a skillet over medium heat and spray with cooking spray. Add chicken and cook until meat is no longer pink and at least 170 degrees F.

2. Place tortilla chips on an oven-safe platter in an even layer. Top chips with scallions, cooked chicken, half the cilantro, jalapeno, and feta cheese. Drizzle diluted peanut sauce over the top.

3. Place platter in the oven and bake until nachos are warmed through and cheese is slightly melted (feta does not melt like mozzarella, etc.). Top with the remaining cilantro and peanuts, if using, and serve immediately.

New Potato Salad with Fresh Peas, Lime, and Yogurt

When I made Potato Salad with Green Beans and Salsa Verde on the 4th of July, after we finished eating, my husband asked if I'd considered making a creamy potato salad before I chose that recipe. He's much more of a traditionalist that I am (some might say a bit unadventurous), and although he'll general choose simple foods when ordering at a restaurant, he'll indulge me when I serve less-than-traditional meals, often making unexpectedly delicious discoveries. This recipe is a great example of how to toe the line between between traditional and adventurous and healthy and indulgent. The dressing has all the wonderful creaminess of a traditional potato salad, lightened up with Greek yogurt or sour cream whose tanginess magnifies the freshness of the peas, mint, and scallions. Like in Potato Salad with Green Beans and Salsa Verde, I love potato salad that also has vegetables, not only because it makes it healthier, but because it condenses the starch and vegetables side dishes into one. If your dining companions aren't quite ready for lime and/or mint in their potato salad, feel free to substitute lemon juice or vinegar and parsley or chives or whatever acid and herbs strike your fancy. Whether you're looking to lighten up cook-out fare or simply branch out a bit from tradition, this dish definitely deserves a place at your summer table.

New Potato Salad with Fresh Peas, Lime, and Yogurt
adapted from Fast, Fresh, and Green by Susie Middleton
serves 4

1 lb baby Yukon Gold potatoes or new potatoes
2 1/2 teaspoons kosher salt, plus more if needed
1 lb fresh peas in the pod, shelled, yielding 1 cup peas (frozen are okay too)
1/3 cup mayonnaise
1/4 cup thick Greek-style yogurt (whole or 2%) or sour cream
1 teaspoon loosely packed finely grated lime zest (from about 1 lime)
1/2 teaspoon fresh lime juice
1/4 cup sliced scallions
3 tbsp thinly sliced fresh mint leaves
Freshly ground black pepper

1. Put the potatoes and 2 teaspoons of the salt in a large saucepan and cover with plenty of water. Bring to a boil, reduce the heat to a simmer, and cook until almost tender, about 10 minutes. Add the peas and cook for 2 to 3 minutes more. Drain the potatoes and peas carefully in a colander and rinse them gently with cool water for a few minutes. Spread the potatoes and peas out on a small rimmed sheet pan and refrigerate for 20 minutes to cool.

2. Meanwhile, whisk the mayonnaise, yogurt or sour cream, lime zest, and lime juice in a medium mixing bowl. Add the cooled potatoes and peas, the scallions, 2 tablespoons of the mint, the remaining 1/2 teaspoon salt, and several grinds of black pepper. Mix gently but thoroughly with a silicone spatula. Taste and add a little more salt, if desired. Garnish with the remaining 1 tablespoon mint.

Shrimp and Noodle Salad with Ginger Dressing

Although safely ensconced in my central air-equipped house during the days of record-setting oppressive heat, I could barely bring myself to turn on the stove or oven to cook dinner and certainly had no appetite for anything warm. In the dog days of summer, cool, fresh meals like this noodle bowl are exactly what I crave. The combination of whole wheat noodles, crunchy vegetables, and savory shrimp blended together with cilantro, scallions, and a vibrant dressing comes together in a manner of minutes thanks to a number of short-cut ingredients. It's flavorful enough to wake up almost any palate, but still mild enough to be a crowd-pleaser, provided you're not feeding anyone who hates cilantro. If you like your food with heat, as I do, I recommend adding a bit of Sriracha at the end. And although I'll rarely turn down a dish involving shrimp, this can easily be made vegetarian by substituting baked tofu for the shrimp, or just omitting them entirely. With all the psychologically and gastronomically satisfying characteristics of take-out sans the calories, MSG, and expense, this is the perfect meal for busy, steamy summer days.

Shrimp and Noodle Salad with Ginger Dressing 
adapted from Food and Wine
serves 4

8 ounces dried udon noodles or whole wheat spaghetti or fettuccine
12 ounces shredded coleslaw mix
2 scallions, white and green parts, thinly sliced
1 cup cilantro leaves
3/4 pound cooked medium shrimp, halved lengthwise
1/4 cup teriyaki sauce
2 tablespoons finely grated fresh ginger
1/2 teaspoon Chinese chile-garlic sauce
1/4 cup plus 2 tablespoons vegetable oil
Salt
Lime wedges and Sriracha (optional), for serving

1. Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro and shrimp.

2. In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side, and a shot of Sriracha, if desired.

Make Ahead The dressed salad can be refrigerated overnight. Add the shrimp just before serving.

Black Bean and Bulgur Burgers

As hinted at in my Chickpea Burger post, I'm at the end of queue of Martha Stewart veggie burgers, this adaptation of one of her recipes being my last (for now). The bulgur I bought for Pinto Bean and Bulgur Burgers had a found a home on top of a can of black beans in kitchen cabinets, and I couldn't help myself from adapting this recipe to indulge one of my favorite combinations, black beans and corn. Almost a bean burrito made into a burger, smoked cheddar and scallions continue that theme, gilded by a healthy helping of salsa and sour cream on top. The key to keeping these burgers from falling apart is thoroughly draining the bulgur, beans, and corn (if frozen, then thawed); any excess water will make the burgers soggy, make them more difficult to shape, and cause them to spread as they cook. A fantastic alternative to a bean burrito, these zesty burgers are a great way to mix up your work week lunch routine.

Black Bean and Bulgur Burgers
adapted from Martha Stewart
makes 4 burgers

1/2 cup bulgur
1 can (15.5 ounces) black beans, rinsed and drained
1/2 cup grated smoked or sharp cheddar cheese
1/2 cup fresh or frozen corn
1/4 cup thinly sliced scallions
1 large egg, lightly beaten
Coarse salt and ground pepper
Cayenne pepper (optional)
1 tablespoon olive oil
4 whole wheat buns or pitas
Lettuce, salsa, and sour cream, for serving

1. In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse black beans until coarsely chopped. Add beans to bulgur, along with cheese, corn, scallion, and egg. Season with salt and pepper and add cayenne, if desired; mix well.

2. In a large skillet, heat olive oil over medium. Add 1/2 cup bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with your choice of garnishes.

Chickpea Burger

And the Martha Stewart veggie burger obsession continues! Although flavor is always my top priority when it comes to cooking, I have to again mention my huge appreciation for the texture of Martha Stewart's veggie burgers, which all too often tend to fall to pieces. These solid patties might look simple on paper, but are certainly not wont for flavor. Smoky cumin, a frequent companion to chickpeas, blends perfectly with rich peanuts and fresh ginger and scallions in this balanced burger. A bit reminiscent of falafel, this burger is best accompanied by a pita, fresh cucumber slices and tahini or yogurt sauce. I've been happily munching on these for lunch, but they could also be delightful appetizers if made into 8-12 small patties and served with a dipping sauce. Sadly, it seems that pretty soon I'll have made it through all the Martha Stewart veggie burgers I'd like to try. The good news? I'll be on the hunt for another veggie burger recipe treasury or new culinary obsession.

Chickpea Burger
adapted from Martha Stewart
makes 4 burgers

1 can (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 slices whole wheat sandwich bread
1/3 cup peanuts or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
Whole-wheat English pitas, for serving
Lettuce, cucumbers, and tomatoes, for serving
Greek yogurt and/or tahini, for serving

1. Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.

2. Form the mixture into four 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers in pita with fixings and condiments of choice.

Salmon-and-Potato Cakes with Mixed Greens

The idea to make salmon and potato cakes first arose when a recipe appeared in a Food and Wine newsletter some weeks back. Although this isn't the particular recipe featured, the notion really got stuck in my head and started me on a search that led me to this lovely meal. This recipe utilizes a classic collection of flavors to great success, particularly reminding me of just how much I adore fresh dill. Poaching the onion, potato and salmon together infuses the cake with a delicious flavor base which is then accented beautiful by the scallions, dill, Dijon, and vinegar folded gently into the cake. Using an adequate amount of oil is critical to creating a satisfying crust, so don't skimp when frying the salmon cakes. Plated gently on top of a generous bed of fresh greens, this meal needs nothing more than a glass of wine and slice of crusty bread to complete it. Sophisticated enough for date night but easy and quick enough for any weekday, this fresh and healthy meal is the perfect addition to your spring dinner table.
Salmon-and-Potato Cakes with Mixed Greens
from Food and Wine
serves 4

1/4 cup plus 3 tablespoons cooking oil
1 1/2 pounds baking potatoes (about 3), peeled and sliced thin
1 1/4 teaspoons salt
1 onion, grated
1 pound skinless salmon fillets
1 teaspoon fresh-ground black pepper
1 1/2 cups water
1/4 cup heavy cream
4 scallions, white bulbs only, chopped
3 tablespoons chopped fresh dill
1 teaspoon Dijon mustard
1 tablespoon red- or white-wine vinegar
1/2 pound mixed salad greens (about 4 quarts)
1 lemon, cut into wedges (optional)

1. Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon. Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.

2. Remove the salmon and flake. Drain the potatoes well and put in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky. Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.

3. Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all. Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.

4. In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Add the remaining 1/4 cup oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.