Butternut Squash, Blue Potato, and Gruyere Gratin

I hope you all had a merry Christmas! No holiday is complete without a menu of delicious food and hopefully your menu included a cheesy delight like this one. Truth be told, I served pretty traditional individual scalloped potato stacks alongside ham, individual delicata squash sformatos, roasted carrots and parsnips, and crescent rolls, but I wouldn't have balked at this substitution in the slightest. The flavorful blue potatoes and butternut squash form an alternating earthy and sweet structure within which nutty cheese and vibrant herbs mingle. While I enjoy it primarily for its flavor, it's a healthier substitute for some of the fattier and starchier side dishes, and gluten-free for any guests with that dietary restrictions (vegans and lactose-intolerant people will have to look elsewhere). When trying to be a locavore in northern climates, it can take some effort to keep things interesting, but this recipe definitely did my winter CSA veggies justice.

Butternut Squash, Blue Potato, and Gruyere Gratin
adapted from the New York Times
serves 6 to 8 as a side, 3 to 4 as a main

1 large garlic clove, cut in half
1 pound blue potatoes, scrubbed, peeled if desired and sliced about 1/4 inch thick
1 pound butternut squash, peeled and sliced about 1/4 inch thick
1/2 teaspoon herbes de Provence
3/4 cup, shredded Gruyère cheese (3 ounces)
Salt to taste
Freshly ground pepper
2-1/2 cups low-fat milk

1. Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.

2. Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Turnip, Leek, Potato, and Spinach Soup

Despite, or perhaps because of, it's simplicity, leek and potato soup is one of my favorites. Through some beautiful culinary alchemy, potatoes, leeks, butter, salt, and water turn in something magical that needs no further enhancement. But that certainly doesn't mean there isn't room for experimentation! This riff on classic pays homage to the classic Potage Parmentier without hiding the extra zing from the turnips or hint of earthy greens. It's surprisingly filling for such a light dish, able to become a meal with just a salad or a heartier one as a companion to your favorite sandwich. Tossing in some beans, cooked grains, or a poached egg (or any combination of the three) is my favorite way to fortify this recipe, and create a delicious, healthy meal out of the orphan ingredients in my fridge. The extra soup freezes beautifully, and there will still be plenty to save even after you dig in heartily.

Turnip, Leek, Potato, and Spinach Soup
adapted from the New York Times
makes 8 servings

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 garlic cloves, minced
2 pounds turnips, peeled and diced
1 large russet potato (about 3/4 pound), peeled and diced
2 quarts water, chicken stock, or vegetable stock
8 ounces baby spinach or kale, chopped
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Freshly ground pepper to taste
Chopped fresh tarragon and/or chives for garnish

1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant.  During the last few minutes of cooking, add the spinach by handfuls, cooking until the just wilt down. Remove and discard the bouquet garni.

2. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

Butternut Squash and Tahini-Yogurt Dip

It's been far too long since I've shared a recipe, but that isn't because I've stopped cooking. I picked up an ample winter CSA box last month (and again this week) and those vegetables have kept me plenty busy, just in more quick-and-easy preparations, which may or may not be worthy or recipe status. A good portion of them went into the Thanksgiving dinner I hosted, and although I keep it pretty classic for holidays, this non-traditional appetizer was one of my favorite things I ate all weekend. The sweet and caramelized butternut squash is perfectly complemented by rich, nutty tahini and tangy yogurt, with the heat of the cayenne or hot sauce providing the perfect final zip. The sweetness of the butternut squash best complements the diverse palate of flavors, but even acorn squash or pumpkin could do in a pinch. This hearty starter deserves a robust dipping implement, like roasted root vegetables, pita chips, or crusty bread, but also made a great spread on a Thanksgiving leftover sandwich. I'm not too far from putting together my menu for Christmas dinner, and this recipe was delicious enough it just may make another appearance.

Butternut Squash and Tahini-Yogurt Dip
adapted from Food and Wine
serves about 8 to 12 as an appetizer

1 head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
One 1 1/2-pound butternut squash, peeled and cut into 1 1/2-inch pieces
Kosher salt
Freshly ground black pepper
1/2 cup plain lowfat or nonfat Greek yogurt
1/4 cup tahini paste
3 tablespoons fresh lime or lemon juice
Pinch of cayenne pepper or dash of hot sauce, to taste (optional)
Toasted pumpkin seeds, for serving (optional)
Roasted vegetables, for serving (optional)
Hearty crackers or bread, for serving (optional)

1. Preheat the oven to 425°. Cut 1 inch off the top of the garlic head and place the head on a piece of foil; drizzle with 1 tablespoon of the olive oil and wrap it tightly. On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Set the garlic on the oven rack. Roast for 35 to 40 minutes, turning occasionally, until squash tender and golden brown and garlic cloves slip easily from their skins. Let cool.

2. Scrape the roasted squash into a food processor. Squeeze the garlic cloves from their skins into the processor. Add the yogurt, tahini, lemon juice and cayenne pepper. Puree until smooth, adding a little water if the dip is too thick. Season with salt and pepper. Transfer the dip to a serving bowl and drizzle with olive oil. Top with the toasted pumpkin seeds, if desired, and serve with roasted vegetables and hearty crackers or bread.

Warm Green Bean, Tomato, and Chickpea Salad

My work schedule has been insane lately, leaving me much less time to cook that I'd like, so when I'm able to carve out the time, I really want to make it count. For me, making the most of that limited kitchen time means cranking out a big batch of something healthy, delicious, and versatile. This recipe fits that bill perfectly. Packed with tons of fresh vegetables and herbs, filling beans, and savory cheese, this salad is delicious with a slice of crusty bread, over rice or pasta, as a bed for a juicy salmon fillet or chicken breast, or all on its own. This recipe is very versatile depending on what's available - green beans could be swapped for asparagus, sugar snap peas, or even Brussels sprouts, white beans for the chickpeas, Parmesan for the feta, and almost any fresh herbs for the parsley. My garden might be in its death throes with winter's impending arrival, but there's still enough time to use the scrappy ends of my horticultural endeavors in a delicious meal like this one.

Warm Green Bean, Tomato, and Chickpea Salad
adapted from Martha Stewart
serves 4

1 1/2 pounds green beans, trimmed and cut into 1-inch length
2 tablespoons extra-virgin olive oil, plus additional for the pan
Coarse salt and ground pepper
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
1/4 small red onion, sliced
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves

1. Preheat a large pan over medium heat, add a splash of olive oil, and season generously with salt and pepper. Cook beans, stirring occasionally until browned in spots and just shy of crisp-tender, about 6 to 8 minutes.

2. Meanwhile, in a large bowl, whisk together lemon juice and oil and season with salt and pepper. Add tomatoes and onion to the pan and cooking continuing until the tomatoes collapse and onions start to soften, about 2 to 4 minutes. Stir in chickpeas and cook until mixture is warm, another minute or two.

3. Remove the pan from heat and toss with the dressing, feta, and parsley. Serve warm or at room temperature, either over cooked grains or with a slice of crusty bread or pita.

Spicy Tomatillo Soup

With a number of record low high temperatures in Wisconsin this week, you would think my gardens would go on strike. But despite their distinctly summer soul, my tomatillo plants are still generously gifting me with a respectable amount of fruit. It won't be all that long until I start picking up my winter with all its glorious roots, so I certainly don't object to eating up these lighter veggies for a while yet. I'll admit my tastes are drifting towards fall, falling victim to the siren song of all things apple and pumpkin, but my taste buds don't object to that dichotomy.

Despite being located on opposite sides of my yard, my cucumbers also missed the memo about the fall slow down, so I was happy to use up some of those as well. All the veggies keep this soup nice and light with low calorie yogurt creaminess making it gently filling. (For vegans, avocado would make a nice substitution). It can be as spicy as you like, depending on whether you remove the ribs and seeds from the peppers, balanced by the roasty garlic and acidic lime. Add only a little water if you'd like this as as light main course, but it can certainly be stretched to many side dishes if you dilute it further. 

My favorite season might be well on its way, but it's too early to completely turn my back on the light and spicy tastes of summer just yet. Bring it on garden! I'm still ready for you.

Spicy Tomatillo Soup
adapted from Martha Stewart
makes 4 servings

2 pounds tomatillos, hulled and washed
6 garlic cloves
1 to 2 jalapeño or serrano chiles
2 cups diced cucumber
1/2 cup roughly chopped onion
1/2 cup roughly chopped cilantro
1 cup homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
2 tablespoons fresh lime juice
1 teaspoon coarse salt
1 cup plain yogurt
Water, to thin (optional)

1. Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.

2. Transfer baking sheet to a wire rack; let cool completely. Peel garlic, seed peppers, if desired, and place in the bowl of a food processor fitted with the metal blade. Add tomatillos and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and desired amount of water; process until they are just combined.

3. Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. Serve cool, at room temperature, or slightly warm.

Simple Tomato Soup

It's hard to complain about my gardens producing too much, but it can to be challenging to make sure than none of what my moderately green thumb has cultivated goes to waste. But as is so often my move, when I've got a lot of something to use up, I turn to soup, which turns out to be the perfect move as the temperatures dipped sharply into fall this week.

This recipe is an ideal example of simple perfection. Don't get me wrong, I'm all about, fancy ingredients and techniques when they're called for, but sometimes all you need (or have time for) is the simplest of recipes. And fortunately for me, my tomatoes only needed that treatment. There's enough butter to be subtly rich, a touch of tomato paste up the umami factor, and herbs from the garden for a versatile freshness to make this a suitable side for almost anything.

If you do manage to have any of this left over, it freezes beautifully, saving a taste of late summer though the depths of winter. But in the crisp fall air, who can resist the siren song of grilled cheese and tomato soup? I know I can't, especially when I can toss a few slices of apple from a local orchard in with my ooey-goeey Wisconsin cheese.

Simple Tomato Soup
adapted from Food and Wine
makes 4 first course servings

3 tablespoons unsalted butter (or olive oil)
3/4 cup minced sweet onion, such as Vidalia
1 1/2 pounds tomatoes—peeled, seeded and chopped, with juices
1 teaspoon tomato paste
2 cups low-sodium chicken or vegetable broth or stock
Salt
Freshly ground pepper
1 tablespoon chopped fresh herbs (basil, cilantro, parsley, etc.)

1. In a large saucepan, melt the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the tomatoes and their juices, along with the tomato paste and cook, stirring, for 5 minutes. Add the broth  and season with salt and pepper. Simmer until the tomatoes are broken down, about 15 minutes. Add the fresh herbs and puree the soup until smooth.

Chilled Cucumber Avocado Dill Soup

While zucchini is the cucurbit that most often gets recognized for its bounty, the real all-star in my garden this summer is the humble cucumber. I've used them generously in sandwiches and salads, as a happy vehicle for dips, and even in beverages, but there's only so many a girl can eat before they turn from fresh and crunchy to sad and soft. I'm not growing pickling cucumbers, so the most obvious bulk preserving method is out, but fortunately there's not much that can't be turned into soup. The eight pounds of cucumbers required for this recipe might have seemed ridiculous to me at one time, but this year that wasn't even enough to temporarily exhaust my ever-renewing supply.

As you'd expect from something primarily composed of cucumbers, this is a delicate and refreshing soup, especially when generously flecked with fresh dill, also from my garden. It gets hints of sweetness and acidity from the honey and vinegar, and sparing touch of avocado makes it luxuriously creamy without adding any heaviness. Enriching with avocado instead of cream means this freezes well, so whether you need to grab quick lunches for the next few weeks or want to taste summer once the snow begins to fly, this soup has you covered.

Chilled Cucumber Avocado Dill Soup
adapted from Cooking Light
makes 6 servings

11 large cucumbers (about 8 pounds), divided $
1/4 cup honey, divided
1/4 cup rice wine vinegar
1 ripe avocado, peeled and seeded
1 tablespoon chopped fresh dill
1/2 tablespoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Dill sprigs (optional)
Hot sauce, such as Tapatio or Sriracha (optional)

1. Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.

2. Peel, seed (optional), and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.

3. Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.

4. Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper, seasoning to taste. Divide soup between 6 bowls and garnish with dill sprigs and hot sauce, if desired

Greens, Pear, and Ginger Smoothie

Although some parts of my gardens have taken some real hits from gopher activity, what I call my "salad garden" is actually doing pretty well. The ample supply of lettuce, arugula, and multiple kinds of kale has definitely dampened the pain of my eggplant casualties and I've been happily squeezing those garden-fresh greens into my diet at every available opportunity. There have been salads and kale chips and leisurely weekend omelettes galore, but my quick weekday breakfasts can definitely benefit from a bit more of the green stuff too.

It wasn't always the case, but smoothies have become a regular part of my weekday routine, and I quite often squeeze in a little bit of extra nutrition by burying some greens in my fruity smoothies. Despite its place the forefront of the health food craze, raw kale can be a little too much for some people, so use spinach if the bitterness is too much. Sweet pear and honey counteract some of the assertive kale flavor, with the sour lemon juice and spicy ginger doing their part as well. Adding chia seeds or flaxseed, especially if you let them soak overnight, will thicken the smoothie up, but it's ready to drink as soon as you finished blending it.

Greens, Pear, and Ginger Smoothie
serves 1

1 to 1 1/2 cups dairy or non-dairy milk of choice (or coconut water)
2 ounces baby spinach or kale, washed and dried
1 ripe pear, seeded and chopped
1 tablespoon fresh lemon juice
1 teaspoon freshly-grated ginger
1 teaspoon honey or agave, or to taste (optional)
1 tablespoon chia seeds or ground flaxseed, optional.

1. Place all ingredients in a blender and blend until smooth.

Asparagus, Mushroom, and Provolone Wraps with Swiss Chard Pecan Pesto

One of my big "secrets" to feeding myself well and in a hurry is having a cache of delicious sauces at the ready. I prefer the nights when I can linger over the cooking and eating of my dinner, but when things are busy, I follow a general recipe of protein + veggie + grain + sauce, using whatever I happen to have on hand that sounds good. Often I resort to a bottle of teriyaki sauce from Whole Foods, but it is so much better when I can dip into a batch of homemade spicy peanut sauce or pesto, like this one.

There are some pesto purists out there that might object to a non-pine nut and basil-based recipe, but I'm not one of them. As long as the combination of greens/herbs, nuts, and cheese is delicious one, I'm all for it, and I might even eat a vegan pesto from time to time. This wonderfully rich and savory sauce is a happy companion to pasta, as pestos tend to be, but there are so many more possibilities, like this wrap.

I've included instructions for cooking the asparagus and mushrooms from scratch, but I came up with the wrap when I had extra grilled asparagus and mushrooms from my Father's Day cookout to use up. If I'm firing up the grill, I always cook beyond the meal I'm about to eat because nothing beat the smoky caramelization al fresco cooking achieves. Pesto adds another savory layer to charred vegetables and smoky provolone in this simple wrap, a satisfying sandwich for carnivores and vegetarians alike. Although I definitely prefer this warm, it's still pretty good cold, so give it a try even if you don't have the time or tools for a hot wrap.

The pesto recipe makes far more sauce than you'll need for these wraps, so get creative with the rest. After you've had a bowl or two of pasta, try drizzling some on your eggs, perking up a tuna melt, making a salad dressing, or combining it with whatever protein and veggies are on the menu that day.

Asparagus, Mushroom, and Provolone Wraps with Swiss Chard Pecan Pesto
pesto adapted from The Kitchn
makes  approximately 1 1/2 cups

For the pesto:
1/2 cup chopped pecans
8 ounces Swiss chard, trimmed, rinsed and chopped
1 cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

For the wrap (ingredients per wrap) :
4 ounces asparagus, trimmed
4 ounces cremini, shiitake, or portobello mushrooms, thickly slice
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 whole grain tortilla
1 to 2 slices provolone cheese

For the pesto:
1. Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes

2. Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped Swiss chard into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.

3. Drain the Swiss chard and plunge it into the cold water. Drain again, then place the chard on a clean dishtowel and blot away the moisture.

4. Place the nuts, chard, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and puree until uniformly smooth. You may need to add more olive oil to reach desired consistency.

5. To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.

For the wrap:
1. Prepare a grill over medium-high heat. Meanwhile toss asparagus spears and sliced mushrooms with olive oil and season with salt and pepper. Grill vegetables until charred in spots and tender, about 2 to 4 minutes per side, depending on the thickness of the asparagus spears and mushroom slices. (Alternatively, saute the vegetables in a pan over medium to medium high heat).

2. Preheat a pan over medium heat. Lay tortilla on a flat surface and place cheese in the center of the tortilla, cutting slice(s) in half, if necessary. Top with asparagus spears and then sliced mushrooms, and drizzle a tablespoon or two of pesto over the top. Roll up the tortilla, using a little extra pesto to help seal, and place, seam side down, in the pan. Cook until tortilla is golden brown and cheese is melted, about 3 to 4 minutes per side. Slice in half and serve promptly, with extra pesto on the side.

Pomegranate Banana Oatmeal Smoothie

I don't juice, in the steroid or produce fashion. In my mind, juicing is just a fad that, while at least getting people to drink something better than soda, is just a way of removing all the fiber from what could be a much more nutritious and satisfying use of fruits and vegetables. Smoothies, on the other hand, those I'm all about. You can probably blame my grandma's homemade Orange Julius' for the beginning of my smoothie adoration, but now they're a much more frequently an easy way to enjoy a nutritious breakfast no matter what else is going on.

This smoothie has a short list of ingredients and each one is really important to texture, flavor, and nutrition of this tasty breakfast. The oats provide whole grains and a hint of texture, yogurt brings filling protein and creaminess, banana adds a bit of sweetness and thickness, with the honey balancing out the sweet-tart antioxidant punch of the pomegranate juice. I err on the side of tart with this recipe, but you may want to increase the honey if you've got a real sweet tooth or want to enjoy this as a dessert(-ish) treat instead. And if you don't mind sullying its beautiful ruby hue, tossing in a handful of greens is great way to squeeze a little extra nutrition in as well.

Pomegranate Banana Oatmeal Smoothie
serves 1

1/4 cup old-fashioned rolled oats
1/2 cup plain (or vanilla) low-fat yogurt (soy or coconut milk yogurt for vegans)
1 banana, preferably frozen, sliced
1/2 cup pomegranate juice
1 teaspoon honey or agave, or to taste

1. In a blender, combine oats, yogurt, banana, juice, and honey; puree until smooth. Serve immediately.

Stir-Fried Asian Greens and Mushrooms

I am a shameless bargain hunter, even at the farmers' market. So when I saw that one of my favorite farms had a special on mustard greens and mizuna, I had to pick up one of each. Mustard greens have become more well-known in recent years, appearing in Indian, African, Chinese, and Japanese cuisine, but mizuna hasn't reached quite the same level of awareness. Mizuna, also known as Japanese mustard, is a peppery green, with a flavor similar to arugula, though a little less assertive in my opinion. It can be pickled, incorporated into a salad (e.g. in lieu of frisee), or, as I have chosen to do here, used in a stir-fry.

With leftover rice or a rice cooker, this meal truly takes 20 minutes, and would take even a bit less with pre-sliced mushrooms. While the mushrooms cook, there's time chop the greens and whisk the sauce together, which cook up quickly as soon as they get tossed in the pan. The earthy mushrooms and piquant greens complement each other nicely, but it's the balanced sweet, savory, toasty sauce that brings everything together. This would be a fine side dish on its own, but becomes a meal over a bed of rice or noodles, and more satisfying one with the addition of tofu, chicken, beef, or pork.

I used cremini mushrooms and mizuna to start, but there's certainly room to experiment with shiitakes, oyster mushrooms, hen of the woods, or just plain old button mushrooms. I like the peppery punch of mizuna, but bok choy or tatsoi would make fine substitutions, as could other non-Asian greens like mustard greens or even collards or kale. The bottom line - pick a mushroom, pick a green, and get to cooking.

Stir-Fried Asian Greens and Mushrooms
adapted from Gourmet
serves 2

8 ounces mushrooms (shiitake, cremini, etc.), sliced
1 tablespoon canola oil
Kosher or sea salt
2 tablespoons rice vinegar (not seasoned)
1.5 tablespoons soy sauce
1 1/4 teaspoons sugar or honey
3/4 teaspoon finely grated peeled fresh ginger
3/4 teaspoon Asian sesame oil
4 to 5 ounces Asian greens (mizuna, tatsoi, etc.), chopped into large pieces
Rice, noodles, or other grain, for serving (optional)
Sriracha or other hot sauce, for serving (optional)

1. Preheat a pan over medium high heat. Add oil, and when it begins to shimmer, add mushrooms and cook, stirring frequently, until mushrooms are browned and tender, about 5 minutes. Add mizuna and cook, stirring frequently, until the greens are slightly wilted, another 1 or 2 minutes.

2. Meanwhile, whisk vinegar, soy sauce, sugar, ginger, and sesame oil together in a small bowl. Pour vinegar mixture over vegetables and continue to cook, stirring frequently, until sauce coats all the vegetables and is cooked to desired consistency, usually another 2 to 4 minutes. Serve promptly over rice or noodles, drizzled with hot sauce, if desired.

Easy Portobello Burgers

I, like so many Americans, celebrated Memorial Day weekend with plenty of cooking out. As Monday evening rolled around, after my grill had seen brats, steaks, and corn that got slathered in butter, I was ready to detox my diet. But just because I needed to eat healthier doesn't mean I wanted to eat blander or put the grill away just yet. The perfect solution? Portobello burgers.

Now if you have your heart set on a carnivorous meal, this isn't going to do it for you. My biggest issue with fake meat is products is exactly that - they're so fake. A mushroom is not beef and tofu is never going to be chicken, so why can't we just celebrate these delicious plant products for what they are? And this portobello "burger" is damn tasty. It might not be the same as biting into a big patty of beef, but these portobellos are still a perfect base on which to pile all your favorite burger toppings. A quick marinade of soy sauce, balsamic vinegar, olive oil, and garlic deeply infuses the mushrooms with flavor, while also keeping them from becoming a desiccated puck on the grill. Because the "burger" itself is so virtuous, there's absolutely no shame in topping them with a generous smear of the mayo-mustard mixture, plus a slice of cheese if you like as well. And if you still must have some meat, this mushroom is pretty delicious piled right on top of a beef patty.

Easy Portobello Burgers
adapted from Cooking Light
serves 4

1/4 cup low-sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons olive oil
4 garlic cloves, minced

Freshly ground black pepper, to taste
4 (4-inch) portobello mushroom caps
Cooking spray
1/4 cup low-fat mayonnaise
1 to 2 tablespoons coarse grain or Dijon mustard
4 whole grain sandwich buns
Tomato, lettuce, and thinly sliced onion, for serving

1. Combine first 5 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for at least 30 minutes or up to 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.

2. Prepare grill to medium heat. In a small bowl, whisk together mayonnaise and mustard and season to taste with salt and pepper.

3. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Divide mayonnaise mixture evenly between top halves of buns. Place 1 mushroom on bottom half of each bun. Top each mushroom with toppings of choice; cover with top halves of buns.

Spicy Lentil Wraps with Tahini Sauce

No matter how hard I try, I will always have far more bookmarked recipes than I have time to try, much less perfect. In order to keep my culinary to-do list manageable, I have a couple of methods for whether a recipe is really worth a shot - either I'm so excited to try I make it immediately, or it keeps popping back into my head. This recipe is more of the latter variety. The first time I saw it mentioned on The Kitchn, I immediately saved it, but with a few weeks of work lunches in the freezer already, there wasn't room for this one too. But every time I popped over to The Kitchn, I couldn't help thinking about this recipe, so it went right to the top of the queue as soon as my freezer cleaning was complete.

I can't say I've been disappointed with anything I've bought at Trader Joe's, so the fact that this wrap was modeled on a Trader Joe's offering definitely intrigued me. Dried lentils are something I always have around, their quick preparation and affordability making them an absolute pantry staple. Bulgur gets a spot for the same reason, so this meal was practically destined to be in my life. It may not be as quick and easy and picking up a sandwich at the store, but portioning and freezing the leftover lentil mixture makes the extra effort well worth it.

Quick cooking, affordable ingredients aside, this wrap is all about sauces. The homemade versions described below are worth it if you have the time, but even store-bought red pepper paste and tahini will leave your taste buds happy. The lentils and bulgur are the spicy, smoky soul of this wrap, but it's the spicy, savory red pepper paste and creamy tahini that really makes it delicious. Crunchy greens are a nice contrast from the tender filling, my only complaint with this wrap being the somewhat brittle tortilla I used to wrap it all up since I didn't have any whole grain lavash on hand. But you know what? I can't say I really minded scooping up the lingering bits that fell to my plate, those remnants extending my meal a few more delicious bites.

Spicy Lentil Wraps with Tahini Sauce

adapted from The Kitchn
Makes 6 wraps

1/2 cup lentils, preferably red, rinsed
2 cups water
3/4 cups fine grain bulgur
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
6 (approximately 9x12-inch) sheets whole grain lavash or whole grain tortillas
3/4 cup red pepper paste (recipe below, or use store-bought)
2 cups shredded cabbage, spinach, or other greens
Tahini sauce to serve (recipe below)

1. Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes.

2. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

3. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

4. Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

5. To assemble, lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

6. To serve, cut each wrap in half and serve with tahini sauce on the side.

Red Pepper Paste
makes about 3/4 cup

6 red bell peppers, cored and chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
Olive oil to cover (if refrigerating)

1. Combine bell peppers, cayenne pepper, and salt in a food processor and puree.

2. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours.

3. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

Tahini Sauce
makes about 3/4 cup

1/4 cup tahini
2/3 cup or more warm water
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt

1. Place all ingredients in a small bowl and mix with a fork until well combined.

2. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.

Cauliflower Chickpea Salad with Curry Yogurt Dressing

A large head of cauliflower goes a long way. I may have purchased my last head to take it for a spin in fried rice, but there was plenty left for additional culinary creativity. Cauliflower has become quite the popular crucifer lately, and although I've loved in since I was a kid, it was Dijon-Roasted Cauliflower that spurred my more recent obsession with it. I've found that cauliflower makes a fine soup, veggie burger, or addition to pasta, but when the weather gets steamy and you want a little cauliflower in your diet, this is the way to go.

This salad formula is yet another example of my workhorse salad template (greens + fresh or cooked veggies + nuts + fresh or dried fruit + cheese; add beans or meat for extra protein) put to good use. The flavors and ingredients here borrow a little bit from both Moroccon and Indian cuisine, absolutely delicious despite the lack of authenticity. A combination of cauliflower and chickpeas make up the most belly-filling portion of this salad, and although I greatly prefer the combination, you could certainly double either the cauliflower or chickpeas in lieu of using the pair. Leftover roasted cauliflower and chickpeas make this meal even quicker and easier, both well worth the effort of cooking up an extra-large batch. The combination of sweet and chewy raisins, crispy and toasty almonds, and salty feta cheese contrast provide varied accent in each bite and the spiced creamy dressing pulling it all together nicely.

Cauliflower Chickpea Salad with Curry Yogurt Dressing
serves 1

2 ounces cauliflower, cut into small to medium florets with at least one flat side (or leftover Dijon-Roasted Cauliflower)
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

2 tablespoons regular or Greek yogurt

1/4 teaspoon curry powder
2 cups (about 2 ounces) spinach, salad greens, or lettuce

1/2 ounce thinly sliced red onion (about 2 tablespoons)
1/4 cup canned chickpeas, thoroughly rinsed and drained, preferably roasted

1 tablespoon raisins

1 tablespoon toasted sliced almonds
1/2 ounce/2 tablespoons crumbled feta cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the cauliflower and chickpeas with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 15 minutes, depending on floret size.

2. Meanwhile, combine yogurt and curry powder in a small bowl. Add water, about 1/4 to 1/2 teaspoon at a time, to achieve dressing consistency. Season to taste with salt and pepper.

3. Spread salad greens on a plate and top with red onion, cauliflower, chickpeas, raisins, almonds, and feta. Drizzle with salad dressing and enjoy!

Broccoli Strawberry Salad with Goat Cheese and Almonds

One of the highlights of spring for me is the Dane County Farmers' market moving back outside onto Capital Square after spending the winter indoors. I feel fortunate to live somewhere that has a year-round farmers' market, especially up here in the great white north, but I love it so much more when I get to buy my produce in the fresh air of the early morning. Dominated now by root vegetables and greens, the offerings are relatively modest right now, but as the farmers' market bounty grows, so will my consumption of salads like this one. Spinach and onions are available now, but soon berries and crucifers will join them, this salad getting increasingly delicious as the season progresses.

This salad follows my general template for main-course salads - greens + onion + veggie + fresh or dried fruit + nuts + cheese. It's not a revolutionary formula, but I use it so often because it works. The spinach is fresh and crunchy, red onion provides astringency, and the roasted broccoli is tender and smoky, creating a delicious veggie base for the all finishing touches. The sweetness of the strawberries pops against these ingredients, especially with the addition of rich and toasty almonds and creamy, tangy goat cheese. Balsamic vinaigrette is an especially good choice for this salad, the extra acidity another nice contrast, but a honey mustard dressing is great as well. I eat plenty of salads all year long, but when the grass is green and the sun is warm, they taste all the more delicious.

Broccoli Strawberry Salad with Goat Cheese and Almonds
serves 1

2 ounces baby spinach or lettuce, washed (about 2 cups)
1/2 ounce thinly sliced red onion
2 ounces roasted or grilled broccoli (about 1/4 cup)
1 ounce quartered or sliced strawberries (about 2 tablespoons or 3 to 4 small to medium or 2 large strawberries)
2 tablespoons chopped toasted almonds
2 tablespoons crumbled goat cheese
Salad dressing, for serving

1. Divide spinach evenly between two plates and top each with red onion, broccoli, strawberries, almonds, and goat cheese. Drizzle with dressing of choice and enjoy!

Tacos with Mushrooms, Kale, and Chile-Caramelized Onions

Remember that new taco obsession I predicted? It has most definitely come to pass, yet another recipe theme from Joe Yonan I can't resist exploring. There's a long list of foods that become a tasty meal when wrapped up in tortilla with some cheese and hot sauce, but all the subtle additions that make these tacos much more than mushrooms, greens, and cheese.

They may share some spices and salty cheese with their predecessors, but these tacos are a different and delicious beast. The onions are infused with a familiar spicy smokiness, but the sprinkling of sugar amps up the caramelization and fuses all the flavors quickly. Mushrooms, while not terribly interesting on their own, are the perfect flavor sponges for vibrant spices used here, while also picking up a brown crust of their own along the way. The greens add a nice bit of nutrition, color, and freshness, completed nicely by the salty cheese and final dash of heat over the top.

Out of corn tortillas or not in the mood for tacos? This hearty, spicy, and earthy concoction could also be served over rice or other grains, happily wrapped up in a burrito, or topped with some runny eggs. No matter what you decide to do with this vegetarian taco filling, it won't leave your taste buds or belly disappointed.

Tacos with Mushrooms, Kale, and Chile-Caramelized Onions
adapted from Serve Yourself by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil

1/2 teaspoon ground ancho, chipotle, or other chile

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 small red onion, thinly sliced (about 1 1/2 cups)

3 cloves garlic, thinly sliced

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon sugar

3 or 4 corn tortillas, preferably homemade

6 ounces oyster, cremini, hen of the woods, or other meaty mushrooms, cut into large pieces
1/2 cup frozen or 1 to 2 cups fresh baby kale or spinach

1 ounce queso fresco, soft goat cheese, or feta cheese, crumbled

Salsa or hot sauce of choice, for serving

1. Heat the oil in a large skillet over medium heat. When it shimmers, sprinkle in the ground ancho, cumin and cinnamon and cook until the spices sizzle and are very fragrant, about 30 seconds. Toss in the onion slices, stirring to break them apart. Cook until the onion starts to soften, 3 to 4 minutes. Stir in the garlic, salt, and sugar. Decrease the heat to low and continue to cook, stirring occasionally, until the onions are very soft, about 10 minutes.

2. While the onions are cooking, warm the tortillas and wrap them in aluminum foil to keep warm.

3. Increase the heat under the skillet to medium-high, add the mushrooms, toss to combine, and cook, stirring occasionally, until the mushrooms exude their juices and are just shy of tender, 3 to 4 minutes. Add greens and cook, stirring frequently, until greens are warmed through and mushrooms are tender, another couple minutes. Remove from the heat.

4. Lay the tortillas out on a plate. Divide the mushroom-onion mixture among the tortillas. Top each with a few crumbles of the goat cheese, a bit of greens, and a drizzle of salsa, and eat.

Avocado Pasta

For as much as I'm into food and cooking, food trends will often pass me by. Yes, I've put bacon and Sriracha in many recipes, and made many a batch of kale chips, but I missed it when Avocado Pasta made the rounds a few years ago. And it's a real shame that I did, because I could have been eating it for years.

Now a lot of recipes claim to be 15 minute meals, but this one really is. The time it takes for the water to come to a boil and the pasta to cook is more than enough to blend up some avocado, lime, garlic, and cilantro to create the simple sauce. I like to spice it up with a bit of red pepper flakes and hot sauce, but this sumptuously creamy sauce is quite tasty even with just a bit of salt and pepper. Cilantro and lime are my favorite combination, but basil or parsley with lemon are lovely as well. You may also want to add a bit of Parmesan (or nutritional yeast, for vegans) for an even savorier sauce, or chicken or shrimp to make it an even heartier meal.

The only disadvantage to this dish is that, because of the avocado in the sauce, it doesn't reheat well and should be eaten as soon as it's made. But with a meal this tasty, you probably won't end up with any leftovers anyway.

Avocado Pasta
adapted from Two Peas and Their Pod
serves 2

4 to 6 ounces whole wheat spaghetti or fettuccine
1 large ripe Avocado, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
1/4 to 1/2 teaspoon red pepper flakes or to taste (optional)
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Hot sauce, to taste (optional)

1. Bring a large pot of salted water to a boil. Add the pasta to the pot and cook until al dente, or according to the package instructions, reserving 1 cup of the pasta cooking water.

2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Add pasta cooking water, a tablespoon or two a time, to achieve a pourable consistency.

3. Combine the pasta and avocado sauce, adding pasta water as needed to thin the sauce and coat the pasta. Serve warm, garnishing with hot sauce, if desired.

Chickpea, Spinach, Feta, and Pepita Tacos

It looks like I'm falling into another Joe Yonan recipe theme - tacos! And why wouldn't I be? Tacos are undeniably fantastic. No matter your dietary restriction or preference, there's a taco out there for you, a peaceful culinary neutral zone where everyone from carnivores to gluten-free vegans can find something delicious to fill their belly.

My own taco preferences run quite the gamut as well. While you won't find me in the drive-through getting Doritos Locos tacos, I might be chowing down on anything from the quick-and-easy crunchy ground beef variety to handmade corn tortillas stuffed with long-cooked carnitas. This meal, however, lies somewhere in between. I took a shortcut and bought my tortillas, and though I didn't spend all day lovingly crafting my taco filling, I spent just enough time prepping and crafting this complex filling to still make it feel like a special treat.

The list of ingredients might seem a little long, but I promise this is just the right amount of complex. The basic combination of onions, beans, garlic, tomatoes, and greens form a healthy, filling, and delicious base, but it's the luxurious finishes - feta, avocado, and pepitas - that make these tacos so special. They're smoky, spicy, salty, fresh, and rich all at the same time, a wonderful variety of flavors and textures incorporated into each messy bite. You might end up with a few delicious juices dripping down your chin, but these tasty tacos are worth every bit of  inconvenience.

Chickpea, Spinach, Feta, and Pepita Tacos
adapted from Serve Yourself by Joe Yonan
serves 1

3 or 4 corn tortillas, preferably homemade
1 teaspoon extra-virgin olive oil
1/4 teaspoon ground ancho chile
2 cloves garlic, thinly sliced
1 small shallot lobe, thinly sliced or 1/4 cup finely diced onion
1 small tomato, chopped (or substitute 1/2 cup canned crush tomatoes in their juices or even salsa)
1/3 cup cooked chickpeas, preferably homemade, drained and rinsed
1 ounce (about 1 cup) lightly packed spinach, chard, or baby kale leaves, stacked, rolled, and thinly sliced
Kosher or sea salt
Freshly ground black pepper
1/2 avocado, peeled, seeded, and sliced cut into chunks
1 ounce queso fresco or feta cheese, crumbled
1 tablespoon roasted pumpkin seeds (pepitas; see note)
Hot sauce, such as Tabasco or Tapatio, for serving (optional)
Cilantro, for serving (optional)
1/2 lime, cut into wedges, for serving (optional)

1. Warm the tortillas and wrap them in aluminum foil to keep warm.

2. Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.

3. Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.

4. Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Serve with your choice of hot sauce, cilantro, and lime wedges.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375 degrees 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 cook completely. Alternatively, toast them in a skillet over medium heat, tossing frequently.

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.

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.