BBQ Cauliflower Grilled Cheese

As a born and bred Wisconsin girl, I never need an excuse to eat a grilled cheese, but as the days grow short and the temperatures drop, I crave them even more. I can't complain about even the most basic version, provided it's served hot with a cup of tomato soup, but there's certainly plenty of room for creativity too.

Roasted cauliflower is another food I just can't get enough of, so I figured why not toss it on my grilled cheese? It makes my sandwich tastier and healthier and is a wonderfully easy way to sneak in more of those veggies we all need. Fall and winter are prime time for roasted vegetables, so you may have some leftovers hangimg around as I perpetually do, but it's well worth cooking up some just for this occasion. The creamy barbecue mayo is the perfect sweet and spicy sauce (if you use a quality BBQ) and the touches of red onion and greens have just enough acidity and freshness to contrast the rich and nutty Gruyére. It takes a little more time and a few more ingredients than the bare bones version, but the upgrade to gourmet is completely worth it.

While the long days and warm temperatures of summer are fading away, there are no shortage of wonderful things to embrace about fall, especially the culinary fare. And I can't wait to keep the cozy meals coming.

BBQ Cauliflower Grilled Cheese
serves 1

1/2 tablespoon light mayo
1/2 tablespoon barbecue sauce
2 slices whole grain bread
2 ounces raw cauliflower, cut into approx. 1/4-inch thick slices (or leftover cooked cauliflower)
Olive oil
Salt and freshly ground black pepper.
A few thin slices of red onion
A few leaves of spinach or other greens (optional)
1 ounce Gryuere, thinly sliced or shredded
Cooking spray

1. Preheat a pan over medium heat. If using raw cauliflower, toss with olive oil and season with salt and pepper. Place the cauliflower in the pan, flat side down, and cook until the first side is nicely caramelized, about 4 to 6 minutes (depending on the thickness of slices). Flip the cauliflower over and cook until the other flat side is also nicely browned and tender, another 4 to 6 minutes.

2. In a small bowl, combine mayo and mustard and mix thoroughly. Spread on one slice of the bread.

3. Place the spinach on the second slice of bread and top with the cauliflower, red onion, and cheese. Place the other slice of bread on top.

4. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through, about 3 to 5 minutes per side. Cut sandwich in half and serve promptly.

Chicken, Blueberry, and Feta Wrap

I've got a pretty good thing going with putting fresh fruit on my sandwiches, so I figured there was no reason not to continue. Raspberries, strawberries, and cherries have all gotten their turn, and it's only fair that blueberries get a chance to play too. Michigan might be known for blueberries, but we do pretty well here in Wisconsin as well, but when their season is so fleeting, you've got to chow down on them when you can. While in this prime blueberry time, you'll find me adding them to salads, oatmeal, and yogurt, preserving them en masse in Perfect Blueberry Syrup, and just generally adding them to everything that I can. Like the other fresh fruit sandwich recipes I shared, this recipe relies on the harmony of fresh fruit, bitter greens, and salty cheese, a template with infinite combinations yielding delicious results. Sweet pops of blueberry liven up each bite, mingling perfectly with the savory feta and crunchy veggies that surround the chicken with complementing, contrasting flavors. The chicken isn't strictly necessary here, but it does make this into a much more filling meal; vegetarians can substitute white beans for the same satisfying result. This wrap is good warm, room temperature, or cold, so whether you eat it as soon as it's prepared for dinner or the following day for lunch, you won't be disappointed with your meal.

Chicken, Blueberry, and Feta Wrap
serves 1

4 ounces boneless, skinless chicken breast
Cooking spray
Kosher or sea salt and freshly ground black pepper
1/2 tablespoon light mayo
1/2 tablespoon Dijon mustard
Splash of balsamic vinegar
1 whole grain tortilla or wrap
A few leaves of arugula (about 1/4 ounce)
Thinly sliced red onion
1/4 cup fresh blueberries
1 ounce feta cheese, sliced or crumbled

1. Preheat a pan over medium heat and spray with cooking spray. Season chicken on both sides with salt and pepper and cook, flipping once halfway through, until internal temperature reaches 170 degrees F. Set aside to rest for a few minutes, then slice into 1/4-inch to 1/2-inch thick slices.

2. In a small bowl, combine mayo, mustard, and vinegar and mix thoroughly. Spread on the center of the tortilla. Top with the arugula and red onion and then the blueberries, lightly smashing them to an almost jam-like consistency.

3. Add the cooked chicken and feta and roll up the tortilla. Cut in half and serve.

Gruyere and Sweet Cherry Melt

With all the great fruit at the farmers' market right now, I just can't help but keep going with my fruit-in-sandwiches trend. Madison may be home to the largest producer-only farmers' market in the country, but unlike the markets of California or other warmer climes, we are not lucky enough to have fruit year-round. So I'm making hay while the sun in shining, and putting all these lovely berries and stone fruit into so much more than desserts.

Though Wisconsin is only blessed with fruit for part of the year, we are always a great land of cheese, so there are no shortages of pairings at my locavore disposal. As a born-and-bred Wisconsin girl, my refrigerator is never at a loss for a variety of cheeses, but as soon as I picked up a gorgeous wedge of Gruyere from Forgotten Valley Cheese, I knew that nutty savoriness was destined to be paired sweet Door County cherries. A few slices of red onion and handful of arugula from the garden provide the right counterbalance of bitterness and acidity, and although this would certainly be delicious with grilled chicken, turkey, or ham, it is more the flavorful enough in its vegetarian form.

Gruyere and Sweet Cherry Melt
serves 1

1/2 tablespoon light mayo
1/2 tablespoon Dijon mustard
2 slices whole grain bread
4 or 5 sweet cherries, halved or thinly sliced (about 1 ounce)
A few thin slices of red onion
A few leaves of arugula (about 1/4 ounce)
1 ounce Gryuere, thinly sliced or shredded
Cooking spray

1. In a small bowl, combine mayo and mustard and mix thoroughly. Spread on one slice of the bread.

2. Place the arugula on the second slice of bread and top with the cherries, red onion, and cheese. Place the other slice of bread on top.

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

Grilled Ham and Cheddar with Strawberries and Arugula

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

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

Grilled Ham and Cheddar with Strawberries and Arugula
serves 1

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

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

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

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

Grilled Ham and Chèvre with Raspberries and Arugula

Leftover turkey sandwiches with cranberry sauce at Thanksgiving is what first introduced me to the idea of fruit and meat together in a sandwich. As soon as I discovered that delicious combination, no Thanksgiving was complete without it, but with my kid palate, I didn't give it much more though than that. Then I discovered the glorious Monte Cristo in high school, which just isn't complete without a smear of strawberry jam. Now I especially love apples and pears and on my grilled cheese, apricots with pork, and avocado with practically everything, so it should come as no surprise that I'm embracing all the wonderful local berries of the farmers' market on my sandwiches.

Although I put uncommon (some might say excessive) thought into almost everything I eat, I never ceased to be amazed by how a simple meal, like a sandwich and chips (kale, in the above picture), can really turn a day around when I'm feeling drained. Whether I'm mentally fatigued from stress or physically fatigued from manual labor, sitting down to a good meal can turn it all around, even if it's ready a few minutes later because I need to prep all the accouterments. And it's all the little touches here that make this sandwich special. The smoky ham and tangy goat cheese form the savory core, but the sweet-tart raspberries, peppery arugula, and creamy mayo mixture make them even better by hitting every kind of taste bud in each bite.

Grilled Ham and Chèvre with Raspberries and Arugula

serves 1

1/2 tablespoon light mayo

1/2 tablespoon Dijon mustard

Splash of balsamic vinegar

2 slices whole grain bread

1/4 cup fresh raspberries

A few leaves of arugula (about 1/4 ounce)

2 to 3 ounces sliced smoked ham

1 ounce goat cheese, sliced or crumbled

Cooking spray

1. In a small bowl, combine mayo, mustard, and vinegar and mix thoroughly. Spread on one slice of the bread. Top with the raspberries, lightly smashing them to an almost jam-like consistency.

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

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

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.

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.

Whole Wheat Mixed Berry Muffins

My problem during the holiday season is not that I stop exercising and eating healthy meals, it's all bonus eating and drinking that I do on top of my regular healthy routine. I've definitely packed on a little holiday cheer, and while I won't be trading in my homemade eggnog for SlimFast, it's time to get back on track. And what better way to start the new year than baking a batch of whole wheat, berry-packed muffins? They may not be vegetarian, vegan, gluten-free, or dairy-free, but they're just the thing this omnivore, food-loving, born-and-bred Wisconsin girl needs to get her 2014 off on the right foot. Fresh from the oven on a leisurely day off, they're sweet and tender and bursting with juicy berries, but they'll also be a bright spot in my work day when rescued from the freezer for a quick breakfast.

Whole Wheat Mixed Berry Muffins

adapted from Gourmet

makes 12 muffins

1 3/4 cups whole-wheat pastry flour
1/2 cup turbinado sugar
2 teaspoons baking powder
3/4 teaspoon salt

1/2 teaspoon cinnamon
1 large egg
1/2 cup low-fat or whole milk
5 tablespoons unsalted butter, melted
1 1/2 cups fresh or frozen mixed berries (blueberries, raspberries, blackberries, etc.)

1. Preheat oven to 375°F with rack in middle. Butter muffin pan or line with paper cups.

2. Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl.

3. Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber
spatula until just combined (batter will be dense). Fold in berries. Divide batter among muffin cups.

4. Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5

minutes, then unmold onto a rack. Serve warm or at room temperature.

Winter Squash and Greens Lasagna Rolls

I do not eat enough lasagna. For something that I love so much, it appears on my dinner plate far too infrequently because it's generally a meal for a big crowd, not for just a couple of servings. Enter lasagna rolls, which make both an elegant dish for a large gathering, but are also easily freezable  individual portions. I've long been thinking I should give them shot, only dissuaded by the effort of assembling all the individual rolls. But when a favorite coworker that I persuaded to join the same CSA told me this was her favorite use of our copious deliveries of winter squash, I knew I had to try it. Neither one of us are the kind of women who go in for "skinny" recipes, but despite that moniker, this recipe is absolutely delicious.

Butternut squash and spinach are the original combination, and quite delicious, but this recipe can certainly extend to other winter squash and hearty greens, like acorn squash and Swiss chard or delicata squash and kale. I object on principle to fat-free dairy (perhaps it's my Wisconsin roots), opting instead for part-skim, which I prefer because of the slightly lighter texture. The nuttiness of whole wheat noodles complements the sweetness of the squash and earthiness of the greens much better than the regular white variety, but any kind will make a suitable canvas for this comforting meal. Rich and cheesy, but packed with nutrition, this cozy meal will satisfy on even the coldest of winter nights.


Winter Squash and Greens Lasagna Rolls
adapted from SkinnyTaste
makes 9 rolls

1 pound butternut or other winter squash, peeled and diced
1 teaspoon olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

9 whole wheat or whole grain lasagna noodles, cooked according to package directions to al dente
10 ounce package frozen chopped spinach, kale, or Swiss Chard heated and squeezed well
15 ounce part-skim ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
Kosher salt and freshly ground black pepper, to taste

3 ounces shredded mozzarella (or mozzarella-provolone blend) cheese

1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.

2. Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 tablespoons of the Parmesan cheese and set aside.

3. Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

4. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5. Ladle remaining sauce over the noodles in the baking dish and top evenly with shredded cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Makes 9 rolls.

Baked Chicken Nuggets

Even as a grown adult, sometimes I have cravings for foods usually relegated to the kid's menu. This certainly doesn't mean I'll be ordering a PB&J or buttered noodles at a restaurant, but I have been known to whip up a batch of chicken nuggets or chicken strips at home. It's true that I could pop over to McDonalds to try and satisfy this craving, but deep-fried meat sponges aren't exactly what I'm looking for.

These chicken nuggets just take minutes to prepare, and achieve a crunchy, delicious coating even without the more cumbersome traditional flour-egg wash-bread crumbs coating procedure. Parmesan and whole wheat bread crumbs would provide enough flavor on their own, but a favorite seasoning blend is a great way to set a flavor theme and pair the nuggets with side dishes if you're feeling suitably sophisticated. Whether feeding actual children or just filling up on nostalgia, these healthified nuggets are a great way to get dinner on the table in a hurry without the ramifications of the drive-through version.

Baked Chicken Nuggets
adapted from SkinnyTaste
serves 4

1pound boneless skinless chicken breasts, cut into even bite-sized pieces
Salt and freshly ground black pepper
2 teaspoons olive or canola oil
1/2 cup whole wheat breadcrumbs, preferably panko
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon favorite purchased or homemade seasoning blend (seasoning salt, garlic salt, barbecue seasoning blend, etc.)
Olive or canola oil cooking spray

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray.

2. Put the olive oil in one bowl and the breadcrumbs, Parmesan cheese, and seasoning in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

Mini Pumpkin Pie with Whole Wheat Walnut Crust

You've done a lot of eating lately, and you're going to do a lot more. Moderation, in all things, is important, but I think it's okay to let loose the reins a bit this time of year and celebrate gastronomically with friends and family. You can always make resolutions on January 1st, right? I sampled everything on the Thanksgiving buffet (twice), but I will be trying to scale back from that Bacchanalia until Christmas feasting begins. Because it's the holiday season, I can't give up seasonal treats entirely, and this delightful little pie is perfect for indulging in modest portions without lots of leftovers. The whole wheat and walnuts make it a little more virtuous than your average crust, but it still holds the luscious filling that a pumpkin pie warrants. Cream cheese makes this pie especially rich and creamy, with sweet pumpkin eagerly soaking up vanilla, maple, and spices. A holiday tradition made miniature, this dessert is the perfect ending to an intimate holiday gathering.

Mini Pumpkin Pie with Whole Wheat Walnut Crust
adapted from Dessert for Two
serves 2 (generously) to 4 (scantily)

FOR THE CRUST:
1 ounce (1/4 cup) walnuts
1/2 cup whole wheat pastry flour
1 teaspoon sugar
2 1/2 tablespoons cold unsalted butter, diced
1/4 teaspoon apple cider vinegar
2-3 tablespoons cold water

FOR THE FILLING:
3 ounces Neufchâtel or cream cheese, softened
1/2 cup pumpkin puree
1 large egg
2 tablespoons sugar
2 teaspoons pure maple syrup, preferably Grade B
1/2 teaspoon homemade or purchased pumpkin pie spice
1/4 teaspoon vanilla extract

1. First, toast the walnuts in a 350° oven for about 10 minutes, or until fragrant.

2. In a small food processor, pulse walnuts, flour, and sugar together until nuts are finely chopped and ingredients are combined. Add the diced butter and oulse a coarse meal forms.

3. Add the vinegar and 2 tablespoons of the cold water and pulse just until a dough forms. Use the remaining tablespoon of water if dough is not coming together.

4. Wrap dough in plastic wrap, press into a disc, and refrigerate for 30 minutes. Once 30 minutes has elapsed, Preheat the oven to 375° and remove the dough from the fridge and lightly flour the counter.

5. Using a rolling pin, roll the dough out into an 8” circle. Gently move the dough to a 6-7” pie (or tart) pan. Gently fit the dough into the pan without stretching the dough. Fold the excess dough over to form a double edge. Prick the bottom with a fork in several places, and then bake on a small sheet pan for 13-15 minutes.

6. While the crust is baking, beat together the cream cheese, pumpkin and egg with an electric mixer. Add the remaining ingredients and beat until very well blended. Pour this mixture into the crust gently. Bake the tart for 30 minutes, or until a knife inserted 1” from the crust comes out clean. Let cool and serve cold or at room temperature.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs

Until a few years ago, I didn't think of cabbage as much more than sauerkraut, coleslaw, and a bed for sausage. But there's only so much slaw a girl can eat, and with 3+ pound heads arriving on a regular basis in my CSA boxes, I have to get a little more creative. There's certainly no lack of inspiration from cuisines all around the world, but I decided to start with something homey and comforting as I looked out on the first snowfall of the season.

Cabbage is delicious from raw and crunchy to slow-cooked and meltingly tender, absorbing flavors differently at each point on the spectrum. Cooking the cabbage in a generous amount of olive oil at a high temperature gives the cabbage a deep caramelized flavor while maintaining a bit of texture, a nice balance of the benefits of leisurely and quick cooking. The seasoned bread crumbs happily cling to every available surface, adding crunch, flavor, and savoriness to every bite. A generous helping of Parmesan ups the umami factor and adds a finishing richness that really brings this all together. Though certainly filling enough on its own, this dinner can be fortified for heartier appetites with the addition of grilled salmon or chicken and a salad on the side.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs
adapted from the New York Times
serves 4

5 garlic cloves, peeled and crushed

2 tablespoons unsalted butter

4 anchovy fillets

1/2 cup bread crumbs, preferably whole wheat panko

1 tablespoon finely chopped fresh or 1 teaspoon dried sage

1/4 teaspoon black pepper, plus more, to taste

Kosher salt, to taste

8 ounces small whole wheat pasta (rotini, penne, etc.)

1/4 cup extra virgin olive oil

1/2 teaspoon red chile flakes

8 cups shredded cabbage

2/3 cup grated pecorino or Parmesan

1. Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper. 

2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain. 

3. While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

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.

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.

Zucchini Oatmeal Breakfast Cookies

I promise we're at the end of the zucchini recipe barrage (or very close to it). There's still plenty of zucchini to go around and with the cooler fall temps sneaking in, it's a great time to bake. If you want to eat cookies on a regular basis (as I do), it's best to make them of the healthier variety. These little cookies are just the right balance of healthy breakfast (or snack) fare and delicious dessert goodness and the kind of snack that gets me through my morning at work. Zucchini is obviously a summer squash, but the combination of spices used here make this cookie feel perfectly at home in fall. The healthy amount of oats, fruit, and nuts make me think of these as a breakfast cookies, all the flavor of a hearty oatmeal baked into delicious, portable bites. The schizophrenic weather plaguing Wisconsin in these early days of September might making planning to bake a bit of a gamble (nobody wants to fire up the oven when it's 90+ degrees), but these store happily in the freezer for breakfast-on-the-run or bite to satisfy your sweet tooth anytime. Can't get around to these cookies until after zucchini season has passed? Swap in some grated carrots for convenient bites of carrot cake heaven.

Zucchini Oatmeal Breakfast Cookies
adapted from Two Peas and Their Pod

makes about 2 dozen cookies

1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup applesauce
3/4 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup raisins or dried cranberries
1/2 cup chopped toasted walnuts or pecans

1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

3. In a large mixing bowl, combine applesauce and brown sugar, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

4. Slowly add flour mixture until just combined. Stir in oats, raisins, and walnuts.

5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-14 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Zucchini Corn Muffins

Another zucchini recipe, you say? I've spent quite a bit time handling the zucchini my garden so graciously bestowed upon me and I've got a few more recipes to share before the season has completely left us. Without ever having seen a particular recipe, the notion of zucchini cornbread got stuck in my head. A quick Google search led me quickly to some reputable source material that I only had to tweak slightly to fit my needs. I'm more of a fan of corn muffins than cornbread because it means you get more crispy edges and I can make big batches and freeze the extras in individual portions. This recipe is not too far from your standard cornbread/corn muffins recipe, but swapping in whole wheat pastry flour provides a nice textural and flavor contrast to the cornmeal, light and nutty where the cornmeal is sweet and dense. A healthy amount of butter and eggs keeps these corn muffins luxurious and moist, nicely accented by the rich tang of buttermilk. Sugar is present in the perfect proportion to add a hint of sweetness to this savory muffin that pleases the eyes with lovely green flecks of zucchini dancing throughout. Part of my Labor Day marathon in the kitchen (during which I used up several pounds of zucchini), I originally ate these with Spicy Cold Tomatillo Soup, but I'm eagerly anticipating the cooler days when I'll be dunking them into a bowl full of chili.

Zucchini Corn Muffins
adapted from Epicurious
makes 12 muffins

1/2 cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1 1/2 cup whole wheat pastry flour (or 1 cup all-purpose + 1/2 cup whole wheat)
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

1. Position a rack in the middle of oven and preheat to 350°. Line a 12 cup muffin pan with paper liners or butter generously.

2. Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

3. Coarsely grate zucchini. Add to bowl with butter mixture and stir until well blended.

4. Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan.

5. Bake muffins until golden and a tester inserted into center comes out clean, 18-22 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Zucchini Melt

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

Zucchini Melt
serves 1

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

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

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

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

Zucchini, Banana, and Flaxseed Muffins

It's not often that I have enough time to bake breakfast and sit down and eat it in the morning, but that's just what I did with my day off on Labor Day. Most of my morning was spent on labors of love in the kitchen, with my oven occupied for hours, and these were the perfect fuel to keep me going. Zucchini muffins were the obvious choice for my breakfast baking, given my ample crop, and these came with the highest recommendation from a coworker - her nine-year-old son ate five of them in one day. As usual, I added my own spin to the recipe, swapping out all-purpose flour for whole wheat pastry flour, using the more intensely flavored dark brown sugar in lieu of the light, and reducing the amount. The banana-dark brown sugar combination adds a subtle bananas foster note to the recipe, backed up the rich (and omega-3 dense!) flax meal. Gorgeous green flecks of zucchini permeate each bite, suspended deliciously in a tender whole wheat pastry flour matrix. I froze a good portion of these muffins for weeks of breakfasts at the ready, which I know I'll be eager to scarf done when my zucchini crop has completely dwindled away.

Zucchini, Banana, and Flaxseed Muffins

adapted from Martha Stewart

makes 12 muffins

Nonstick cooking spray
1 3/4 cups whole wheat pastry flour (or all-purpose flour)
1/2 cup ground flaxseed
3/4 to 1 cup lightly packed dark brown sugar (to taste)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Whole Wheat Zucchini Muffins

My zucchini consumption is no longer keeping up with my zucchini crop. I currently have eight zucchini in the fridge and at least a half dozen on the vine that are sure to join them shortly. But no shortage of ingredients means no shortage of recipes to share! I'll be honest, I've been putting off making zucchini bread/muffins because that's the first recipe that people typically go for, but it was time to take on this classic. I find that there's far too little distinction between cupcakes and muffins these days, so when I bake my own, I make the lightly sweetened, whole grain variety. The problem with a lot of whole grain baking is that the end product is too dense, but using whole wheat pastry flour remedies that problem entirely. Baked goods turn out light and tender while maintaining the nutty flavor of the whole wheat flour, so there're little reason to use anything else for baking most of the time. Applesauce, banana, and honey create a subtle, nuanced sweetness, keeping the muffins especially moist along with milk and heart-healthy olive oil. I used this recipe to make six jumbo muffins instead of the original ten to twelve (I have what you might describe delicately as a hearty appetite), but with no unvirtuous ingredients and great flavor, I see no reason not to eat with aplomb. I've included the original baking instructions, but if you choose to make the larger variety as well, begin checking for doneness starting at five to ten minutes after the baking time specified (ovens will vary). With luxury of a long holiday weekend, it's the perfect opportunity to take the time to bake up a hearty breakfast to linger over, enjoying each delicious, nutritious bite and savoring your well-earned break.

Whole Wheat Zucchini Muffins

adapted from Greatist

makes 10 to 12 regular-size muffins or 6 jumbo muffins

2 cups whole wheat pastry flour (or regular whole-wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon kosher or sea salt
1/2 cup apple sauce
1/4 cup olive oil
1/4 cup milk (of your choice)
1 banana, mashed
1/4 cup honey or maple syrup
1 cup grated zucchini (about 1 large zucchini)

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl combine all the dry ingredients. In a separate medium-sized bowl, whisk together the apple sauce, olive oil, milk, banana, and honey.

3. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the zucchini.

4. Fill lightly greased or lined muffin cups, and bake for 15-20 minutes, or until the tops have browned. The insides will be exceptionally moist!

5. Let the muffins cool to firm up, or eat them while they are ultra-tender and warm!

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.