Orzo Salad with Whole Wheat Orzo, Broccoli Pesto, Lemon, Avocado, and Creme Fraiche

I was beyond pleased to see big, green heads of broccoli at the farmer's market this past weekend as it has been one of my favorite vegetables my entire life (yes, I was a kid who not only tolerated, but actually requested broccoli). I'll scarf it down steamed, roasted, or raw, but also love it in stir-fries and pasta dishes, like this one. In this orzo salad you not only get to bite into big, crunchy mouthfuls of fresh broccoli florets, but get to enjoy the flavor blended into every bite in the rich and creamy broccoli pesto. While traditional pesto is made with basil, it can be adapted to use a wide variety of herbs and vegetables, including broccoli, a fresh and delightful change of pace. If pine nuts are too expensive, you don't like them, or get pine mouth, walnuts are also a great choice, but you can pretty much use any nut or seed that you like with broccoli. If you can't find any creme fraiche, plain Greek or regular yogurt would make a fine substitute, though sour cream might also be used in a pinch. This salad packs a ton of energy and nutrition and makes a great lunch, light dinner, and is a great dish to bring on a picnic.

Orzo Salad
with Whole Wheat Orzo, Broccoli Pesto, Lemon, Avocado, and Creme Fraiche
from Super Natural Every Day by Heidi Swanson
serves 6

Fine-grained sea salt
1 1/2 cups/9 oz/255 g whole wheat orzo
5 cups/11 oz/310 g raw broccoli cut into small florets and stems
2 cloves garlic, peeled
2/3 cup/3.5 oz/100 g pine nuts, toasted
1/3 cup/0.5 oz/15 g freshly grated Parmesan cheese
Juice of 1 lemon
1/4 cup/60 mL extra-virgin olive oil
1/4 cup/2 oz/60 g creme fraiche
Grated zest of 1 lemon
1 small ripe avocado, peeled, pitted, and sliced

1. Bring a large pot of water to a boil. Salt generously, add the orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.

2. In the meantime, cook the broccoli. Bring 3/4 cup/180 mL water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute, just long enough to take off the raw edge. Quickly drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.

3. To make the pesto, combing 2 cups /7 oz/200g of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.

4. Just before serving, toss the orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and lemon zest. Thin with a bit of warm water if you like, then taste and adjust if needed. You might want to add a bit more salt or an added drizzle of lemon juice, or more pesto. Gently fold in the avocado. Turn out into a bowl or onto a platter and top with the remaining pine nuts.

Broccoli Rabe and Sausage Pizza

It's been quite some time since I created any new pizza recipes, and although I didn't get broccoli rabe with the intention of using it in a pizza, this recipe fell into place organically when I was looking in my cabinets and refrigerator for inspiration. Broccoli rabe isn't for everyone since not everyone likes bitter greens, but this pizza will be right up your alley if you do. The bitterness of the greens is cut by the richness of the sausage, saltiness of the cheese, and sweetness of the pizza sauce, but if the broccoli rabe is the only component that doesn't appeal to you, try spinach instead. This pizza is a great balance of richness, saltiness, bitterness, and freshness and although it isn't too far off the beaten path, is a nice change from your typical sausage pizza. Like paninis and pasta, pizza can utilize nearly any ingredient you love, so don't be afraid to experiment and make the most of the farmer's market bounty available in the prime of summer.

Broccoli Rabe and Sausage Pizza
serves 3 to 4

1 bunch broccoli rabe
4 ounces ground Italian sausage
1 to 3 teaspoons olive oil
2 garlic cloves, finely minced or pressed through a garlic press
1 medium onion, thinly sliced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
One 12-inch whole grain pizza crust
One 8-ounce can pizza sauce
1 cup shredded mozzarella cheese

1. Cook broccoli rabe in a 4-quart pot of boiling salted water, uncovered, until tender, about 3 minutes. Drain well in a colander, then chop.

2. Meanwhile, cook Italian sausage in a 10-inch heavy skillet over moderate heat until cooked through. Remove sausage from the pan and drain on paper towels, reserving rendered fat in the pan and adding olive oil to bring the total amount to approximately one tablespoon. Add garlic and cook, stirring frequently, until garlic just begins to turn golden, about 1 minute. Reduce the heat to medium-low, add the sliced onions and cook until golden and caramelized, 20 to 30 minutes. Add broccoli rabe and red pepper flakes and cook, stirring frequently, 1 minute. Remove pan from heat and season to taste with salt and freshly ground black pepper.

3. Preheat oven to 450 degrees or according to pizza crust directions. Spread pizza sauce evenly over crust, top with the vegetable mixture, and sprinkle cheese over the top. Cook until cheese is melted and just starting to brown, 8 to 10 minutes. Let rest for a couple minutes, then slice into 8 wedges and serve.

Edamame, Corn, and Feta Salad

Even though the holiday weekend isn't even half over, you may already looking ahead to atone for the dietary sins committed over the long weekend and for that I offer up this salad recipe. I always indulge on the weekends and holidays, but I find that I need to revert back to my normal healthy habits during most of the week to keep up my energy and mood. But even though I like to eat healthfully most of the time, I'm not willing to give up flavor to do it. I've been making a lot of salads lately using beans for the protein, this being the first new recipe I came up with, inspiring a flurry of creativity. The edamame makes the salad filling, the corn is fresh and summer-y, the radishes are sharp and crisp, and the feta cheese is light, but still gives the salad a richness. An light, Asian-inspired vinaigrette is the best dressing choice for this salad, but if those aren't your taste, I say use any dressing you love. So indulge this weekend without any regrets, and get back on track this week with this fresh, delicious salad.

Edamame, Corn, and Feta Salad
serves 1

4 oz. mixed baby greens, lettuce, spinach, or arugula
1/2 cup frozen shelled edamame, thawed
1/2 cup fresh corn or frozen corn, thawed
1/4 cup chopped scallions
4 radishes, sliced
1 oz. crumbled feta cheese
Salad dressing, for serving (I like Newman's Own Orange Ginger dressing)

1. Wash and dry greens, if necessary, and spread evenly over a plate or place in a large bowl. Top with edamame, corn, scallions, radishes, and feta cheese. Drizzle with salad dressing, toss well, and enjoy!

Breakfast Burger

With Fourth of July weekend fast approaching, having a large arsenal of recipes for grilling is a must. While even the plainest burger is delicious cooked on the grill, a Fourth of July cookout is also a great chance to try out some creative recipes and impress your guests, so I offer up to you this recipe for your holiday grilling. This supremely savory burger is wonderfully decadent, with smoky bacon, pungent cheddar cheese, and decadent egg yolk melding together in an incredible collection of rich flavors. If you want to take it completely over the top, use a combination of ground pork and pork sausage instead of ground beef to make this burger maximally indulgent. Runny egg yolk melding all the ingredients together is one of the best parts of this burger, but if you're not a fan of runny egg yolks, this burger will still be fantastic if you cook the yolk through. I've put together many burger creations this summer, but my husband cites this as probably his favorite creation so far, so I know this is a recipe worth sharing. Go forth and fire up the grill this holiday weekend, enjoying some quality time and good eats with friends and family.

Breakfast Burger
serves 2

2-4 slices bacon (depending on size)
8-12 ounces ground beef (local, grass-fed organic is the best if you find/afford it)
Salt and freshly ground black pepper
1 tablespoon mayonnaise
1 teaspoon maple syrup (preferably Grade B)
2 whole grain buns or English muffins
2 oz. sliced sharp cheddar cheese

1. Preheat a pan over medium heat. Cook bacon to desired level of crispness, remove from pan, drain, and break each slice into two pieces, if large. Reserve bacon grease in the pan. While the bacon is cooking, mix mayonnaise and maple syrup together in a small bowl. Spread evenly over the top halves of the two buns.

2. Meanwhile, preheat a grill pan or gas grill over medium to medium-high heat or prepare a charcoal grill (my personal preference). Divide ground beef into two even patties and season each side with salt and freshly ground black pepper. Cook burgers to just shy of desired level of doneness (I like my burgers medium-rare). Preheat the pan containing the bacon grease over medium heat towards the end of the burger cooking time.

3. Placed sliced bacon and cheese on top of burgers and continue cooking until cheese is melted. While the cheese is melting, cook the eggs until the whites are set, but the yolks are still runny, flipping halfway through. Place the burgers with the bacon and cheese on top of the bottom halves of the buns, top with the fried egg, and the other half of the bun.

Pistachio Apricot Grilled Chicken Salad

Main course salads are an absolute staple of summer dining for me. They showcase the wonderful plethora of produce available at the farmer's market, don't take much effort to put together, and don't require turning on the oven. Salads often get a bad wrap and people often assume that they're just a boring collection of veggies with dressing, when they are in fact one of the best palates for combining flavors. In this salad I combined fresh and crunchy greens and peas with sweet and chewy dried apricots, salty and savory Parmesan cheese and pistachios, and grilled chicken for a healthy and immensely flavorful salad. If you're a vegetarian, eliminate the chicken and increase the amount of the other toppings or use tofu, seitan, or even chickpeas, cannellini beans, or grilled mushrooms instead. Grilled chicken contributes more to the texture than the flavor of the dish so vegetarians will still get to experience the full flavor range of this delicious salad. Hopefully this recipe will not only encourage you give this particular salad a try, but to go forth and create your own unique recipes, using the best produce that summer has to offer.

Pistachio Apricot Grilled Chicken Salad
serves 2

8 ounces boneless, skinless chicken breast
Kosher salt and freshly ground black pepper
4 ounces mixed salad greens
4 ounces baby spinach
4 ounces sugar snap peas, trimmed and strings removed
1/2 cup dried apricots
1/4 cup roasted salted pistachios
1 oz. shaved Parmesan cheese
Salad dressing, for serving (I like Newman's Own Orange Ginger Dressing)

1. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Slice evenly into thin slices.

2. Meanwhile, wash and dry greens and spinach and chop, if necessary. Divide greens and spinach between two large plates, topping each with half of the peas, apricots, and pistachios. Add the sliced chicken and sprinkle shaved Parmesan over the top. Drizzle with salad dressing and enjoy!

Sugar Snap Peas and Pasta

Sugar snap peas are one of the vegetables I most look forward to coming into season and they are abundant at the farmer's market now, much to my delight. I'll eat them pretty much any way they are prepared (as long as they aren't overcooked), but this is the first time I've made a pasta dish where the sauce is also composed of peas, as opposed to being tossed in whole. The rich olive oil and salty, savory cheese are balanced perfectly by the fresh flavor of the peas, achieving a flavor profile similar to that of pesto. Because this is a simple sauce, the quality of each of the ingredients is of the utmost importance, so use good olive oil and cheese for the best results. You can either pass the sauce through a chinois or fine mesh strainer to achieve a smooth consistency, but you can also skip that step for a sauce with a more rustic texture, my personal preference. If you're a fan of Meatless Mondays, give this fresh summer pasta dish a try tomorrow for dinner and you won't regret it.

Sugar Snap Peas and Pasta
adapted from Gourmet, via Epicurious
serves 4

1 lb sugar snap peas, trimmed and strings discarded

12 oz. whole wheat penne

1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

1/4 cup extra-virgin olive oil

1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

1. Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.

2. Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl, if desired (I actually like a rustic, chunky texture). Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.

3. Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.

BBQ Tuna Melts

If you haven't make Pickled Red Onions yet, for BBQ Bacon Burgers or for another of the myriad uses they have, here's a bit more motivation. As I've said before, I try to eat fish at least once a week, and canned tuna, though not ideal, is a convenient and inexpensive way to get fish into my diet. Even when I was kid and would say I didn't like fish, I was always happy to have tuna salad on a sandwich or crackers. While I still enjoy your typical mayo-and-relish tuna salad as an adult, I prefer something a bit more interesting with some bolder flavors. I picked up some smoked tuna on a lark on a recent shopping trip, thinking that the smoked flavor would immediately elevate even your basic tuna salad, but it inspired me to make this delicious barbecue-inspired tuna salad. I recommend choosing a smoky, vinegary barbecue sauce for this recipe rather than the overly sweet (and high fructose corn syrup filled) that seem to dominate these days. The tuna and barbecue sauce imbue this tuna salad with a delicious smoky flavor, the pickled red onions add a sharp and crunchy element with rich, melty cheese blending it all together for a not-so-average tuna melt that makes adding fish to your diet simple, inexpensive, and just plain delicious.

BBQ Tuna Melts
serves 2

One 4.5-ounce pouch Hickory Smoked tuna (or plain canned or pouch tuna)
2 tablespoons light mayo
2 tablespoons barbecue sauce
4 slices whole grain bread
Pickled Red Onions
2 oz. shredded quesadilla, Monterey Jack, or other good melting cheese
Cooking spray

1. Preheat a panini press according to manufacturer's directions (alternatively, preheat a pan over medium to medium-high heat). In a small bowl, combine tuna, mayo, and barbecue sauce and mix well to combine.

2. Place half of the mixture on each of two slices of bread. Top with pickled red onions and shredded cheese and place second slice of bread on top.

3. Open the preheated panini press and spray with cooking spray. Place the assembled tuna melts on the bottom plate, close the lid, and grill until bread is browned and cheese is melted, 4 to 7 minutes. Serve hot.