Shiitake, Sugar Snap, and Bok Choy Stir-Fry

When I was a kid, I had the cliched dislike of peas, and although I would sometimes even pick them out of soup, I always adored sugar snap and snow peas. As an adult, I still don't love plain peas, but can still gobble up massive quantities of any kind of peas in their pods (this is not an exaggeration-I have eaten an entire pound of sugar snap peas by myself in one sitting). And while I can't get enough of fresh, crunchy raw sugar snap peas, they also are one of my favorite stir-fry ingredients. Stir-fries can be carefully conceived dishes, or a quick and delicious way to use up odds and ends of vegetables, and this stir-fry is somewhere in between. I bought sugar snap peas with the intention of making some sort of stir-fry and fleshed out the recipe after picking up the other ingredients that simply struck my fancy at the farmers' market that I thought would go well with the sugar snap peas. The classic stir-fry Asian flavors of garlic, ginger, soy, and toasted sesame oil blend harmoniously with the fresh and crunchy peas and bok choy and earthy mushrooms and let the veggies take center stage in this dish. The next time you're staring at an odd collection of ingredients in the fridge or want to frame a dish around an ingredient that just looked too good to pass up at the farmers' market (my eternal problem), think no further than a stir-fry!


Shiitake, Sugar Snap Pea, and Bok Choy Stir-Fry
adapted from Food and Wine
serves 4

1 tablespoon minced fresh ginger
1 teaspoon freshly squeezed lemon juice
4 teaspoons toasted sesame oil 
2 tablespoons canola oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
8 ounces shiitake or oyster mushrooms, sliced
1 pound baby bok choy, stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound sugar snap peas
4 teaspoons soy sauce
2-4 cups cooked brown rice, for serving

1. In a small glass or stainless-steel bowl, combine the ginger, lemon juice, sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.

2. In a wok or a large nonstick frying pan, heat canola oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and mushrooms and cook, stirring, for 1 minute. Add the peas and cook, stirring, for 1 minute. Add the soy sauce and cook, stirring, for 1 minute longer.

3. Add the bok-choy leaves and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add vinaigrette and toss to coat. Remove the pan from heat and serve warm over brown rice.

Italian Stuffed Peppers

I was really excited when I saw that bell peppers were making their first appearance at the farmers' market this summer, with my thoughts instantly drifting to stuffed peppers. Stuffed peppers can take on Mexican, Italian, or Mediterranean flavors, and there were so many possibilities that I failed to find pick out a recipe or pick up any specific ingredients before the night before that I was planning on making stuffed peppers for dinner. Taking a quick look through my freezer, fridge, and cabinets, I was able to find the makings for these delicious Italian-style stuffed peppers. Just like so many of my other favorite types of dishes to make, stuffed peppers have nearly infinite possibilities and allow you to use up all kinds of leftovers and odds and ends of ingredients you already have on hand. The Italian sausage and prepared marinara pack the peppers with flavor without any effort on your part, provided you have good sausage and sauce; I used sauce from R.P.'s Pasta Company and Italian sausage from Willow Creek Farm, both local companies that produce tons of fantastic products. Top that with rich, melty cheese and you have a dish that's sure to please nearly everyone. If you want to make this dish vegetarian navy or cannellini beans can be substituted for the Italian sausage, though you will be doing so at the expense of flavor.

I also try to make large batch of grains (brown rice, quinoa, etc.) and beans and freeze the extras so I have a blank palette ready to go in the freezer for a quick lunch or dinner anytime. Prepared grains and beans offer up the possibility of tons of delicious salads and wraps; I frequently combine them with veggies and sauce for nutritious, tasty lunches to bring to work. I keep enough different beans and grains in the freezer and veggies in the fridge that I never get bored with my lunch and don't have to sacrifice taste when I have little time to put a meal together for myself on a busy night. Letting some rice cook in the rice cooker or beans cook on the stove while doing other chores around the house is well worth the small sacrifice in time on the weekend to make the work week a bit more harried.
 
Italian Stuffed Peppers
serves 2

2 green or red bell peppers, halved, seeds and ribs removed
Canola oil cooking spray
4 ounces Italian sausage
1/2 cup chopped onion
2 cloves garlic, finely minced or pressed through a garlic press
1 cup marinara sauce
1 cup cooked brown rice
2 slices provolone cheese, cut in half
 
1. Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with cooking spray. Place peppers, cut side down, on prepared baking sheet and spray top side lightly with cooking spray. Roast peppers, rotating baking sheet halfway through, until peppers are tender but not falling apart, about 10 minutes.

2. Meanwhile, preheat a pan over medium heat and add Italian sausage, breaking up any large pieces with a wooden spoon or spatula. Once the sausage has rendered some fat, add chopped onion and garlic and continue cooking until onions are translucent and soft, but not falling apart, about 9 to 12 minutes. Add brown rice and marinara sauce, stir well to combine, and continue cooking until mixture is heated through.

3. Divide rice mixture evenly among the four pepper halves (about 1/2 cup per pepper), top each with a half slice of provolone, return to the oven, and cook until cheese is melted and just starting to brown, about 4 to 6 minutes. Remove from the oven and serve hot.

Tuna, Potatoes, and Green Beans with Pesto

This recipe is my blend of the traditional Ligurian dish Trofie al Pesto and French classic Salad Niçoise. The farmers' market is full of beautiful small potatoes, fresh, crisp green beans, and big bags of fresh, fragrant basil, so this hybrid was just begging to be made. I bought green beans and potatoes specifically for this dish, but it is also a great way to use up leftovers. The hearty roasted potatoes and crispy green beans are brought together beautifully in fresh and rich pesto, becoming a complete meal with the addition of tuna. Although wonderful with still-warm vegetables, it is also terrific at room temperature and can be made ahead, perfect for summer meals. Subtract the tuna for a dynamite side dish, or combine just the tuna and pesto for a fresh new take on tuna salad. This simple, flavorful dish makes for an elegant summer dinner for two, a great dish to pack for a picnic or bring to a barbecue and is sure to become a new staple in your summer menu.

Tuna, Potatoes, and Green Beans with Pesto
serves 2

1.5 cups packed basil
1/4 cup extra-virgin olive oil
2 tablespoons finely grated Parmesan
1 tablespoon pine nuts
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
One 5-ounce can tuna, drained
8 oz. haricots verts, trimmed and steamed to crisp-tender
8 oz. baby fingerling or red potatoes, halved and roasted

1. Make the pesto: Process basil, oil, cheese, nuts, and garlic in a food processor until finely ground. Season with salt and pepper; set aside.

2. Divide roasted potatoes evenly between two plates or bowls and top with half of the green beans. In a separate bowl, mix tuna and pesto together thoroughly and place half of the tuna mixture on top of each plate. Serve warm or at room temperature.

Fresh Corn and Zucchini Cakes

Although I could eat fresh corn on the cob with butter and pepper almost every day when it's in season, I do make an effort to find other recipes to appreciate one of my favorite foods in the world, and the second recipe my mind usually drifts to is corn fritters. Fritters and cakes made with a variety of produce is a great way to use some of summer's bounty, including the overabundance of summer squash at this time of year. I loaded up these cakes with corn, zucchini, red onion and a healthy helping of fresh dill for a light and flavorful cake, which I served with broccoli and over easy eggs, dragging the cake through the rich egg yolk for an unexpectedly decadent experience. These cakes are another one of those infinitely customizable dishes; lime juice and cilantro would make great substitutes for the lemon juice and dill, particularly with the addition of some scallions and/or black beans for a Mexican-inspired cake. Leftover cakes are also great even at room temperature and I wrapped mine up in a whole wheat tortilla with some greens and salsa for a fantastic lunch the following day. You can't really go wrong with fresh produce and herbs in the halcyon days of summer produce, so raid your local farmers' market and get creative!

Fresh Corn and Zucchini Cakes
adapted from Whole Foods
serves 4 (makes about 8 cakes)

2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat pastry flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
3/4 cup fresh corn
1 cup grated zucchini
1/3 cup chopped red onion
1/3 cup chopped fresh dill
Zest of 1 lemon
Canola or olive oil cooking spray

1. In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, dill and zest and stir until combined.

2. Preheat a large skillet over medium heat and spray with cooking spray. Working in batches, drop batter by 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Spray pan with additional oil between batches if necessary. Serve the pancakes warm or room temperature.

Mock Tuna Salad

While I like a lot of my meals to be vegetarian, I'm often not a big fan of things pretending to be meat. I like beans, tofu, and tempeh, but they are absolutely not a substitute for a big, juicy burger or steak when I'm in the mood for meat. That being said, I love this mock tuna salad for its flavor and texture, not because it is anything like real tuna salad. I first had this mock tuna salad when I was picking up a quick dinner for myself out of the Whole Foods deli case while my husband was out with the boys. I've seen (and enjoyed) myriad of vegetarian meat substitutes, but I had never seen fake fish before. A quick look at the label revealed a promising list of ingredients, though I couldn't imagine how this was going to imitate tuna salad. Although it most definitely did not resemble tuna salad in any way, it was delicious nonetheless, and I was happy to find that Whole Foods had the recipe on their website.

Freshly prepared at home, this salad is even more delicious that out of the deli case at the store. The fresh dill is the flavor highlight of this dish, balanced by the richness and nuttiness of the almonds and sunflower seeds and acidic notes from the lemon juice and pickles. This salad is fantastic rolled up in a tortilla with some veggies or on top of a big plate of greens. This recipe makes a large batch, and can obviously be halved, but I plan on freezing the extra for an easy salad topping and wrap filling anytime. In the heat of summer, I'm happy to add another delicious meal that doesn't require turning on the oven or stove to my culinary repertoire.

Mock Tuna Salad
from Whole Foods
makes approximately 3.5 cups

1 cup sunflower seeds
1 cup raw almonds
1/3 cup finely chopped celery
1/3 cup finely chopped pickles
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons maple syrup or agave nectar
2 tablespoons lemon juice
1 teaspoon kelp granules
1 teaspoon ground black pepper
1/2 teaspoon sea salt

1. Put sunflower seeds and almonds into a large bowl, cover by 2 inches with water, cover and set aside at room temperature to let soak for 10 to 12 hours; drain well.

2. Pulse sunflower seeds and almonds in a food processor until very finely chopped, scraping down the sides of the bowl as you go. Transfer to a large bowl and stir in celery, pickles, onions, dill, maple syrup, lemon juice, kelp, pepper and salt. Serve immediately, or cover and chill until ready to serve.

Wasabi Tuna Salad Sandwiches

I've had one of my longest breaks from cooking in a long, long time, as I just spent six glorious days in beautiful San Francisco, consuming vast quantities of delicious food, including lots of exquisite seafood. I make sure to eat fish at least once per week and after this trip, I'm sure my consumption is going to increase, and I also plan on increasing the complexity and variety of the fish recipes in my repertoire. That being said, I came up with this jazzed-up tuna salad recipe before I left for my trip, and it's still worth sharing. There isn't always the time or money for intricate seafood dishes, and this is a great way to perk up your average tuna salad. I adore the assertive taste of wasabi, often applying it liberally when I eat sushi, and paired it with other frequently-used ingredients (cucumber, avocado, and scallions) for this sushi-inspired tuna salad. This definitely is no sushi substitute, but it is a delicious and interesting twist on regular tuna salad for sushi fans and a good way to start introducing people who fear sushi to some of the typical ingredients.

Wasabi Tuna Salad Sandwiches
serves 2

1 tablespoon wasabi powder
1/4 cup mayonnaise
One 5-ounce can tuna, drained
1/4 cup chopped scallions
4 slices whole grain bread
Sliced cucumber and/or avocado, optional

1. Add wasabi powder to a small bowl and add enough water to make a paste. Allow the paste to sit for 10 minutes for flavor to develop, then mix together thoroughly with the mayonnaise.

2. Add tuna, scallions, and wasabi mayo to a large bowl and mix well to combine. Divide evenly between two slices of bread, top with sliced cucumber and/or avocado, if desired and place second slice of bread on top. Cut sandwiches in half and serve.

Zucchini, Corn, and Goat Cheese Frittata

Frittatas make frequent appearances on my dinner table because they're quick and easy to make, can be healthy or indulgent, are suitable for breakfast, lunch, or dinner, and can use a huge variety of ingredients. I'm leaving for vacation early tomorrow morning, so using up ingredients and getting some healthy eating before the bacchanalia I'm sure to indulge in on vacation is a must. Fresh sweet corn is just starting to appear at the farmers' market and beautiful zucchini is cheap and plentiful, so I immediately thought of throwing this happy pair together in a frittata. Along with sweet and smoky roasted red peppers and wonderfully creamy goat cheese, this frittata is a gorgeous taste of summer. It is filling without being too dense, and is rounded out perfectly with a side salad or side vegetable and crusty piece of bread or a roll for a complete meal. Summer will undoubtedly offer countless delicious combinations for frittatas, so let the season inspire you to get creative in the kitchen!

Zucchini, Corn, and Goat Cheese Frittata
serves 4

8 eggs
Salt and freshly ground black pepper
1 cup green and/or yellow zucchini or other summer squash, cut into small cubes
1/2 cup diced roasted red peppers
1/2 cup fresh corn or frozen corn, thawed
2 oz. crumbled goat cheese

1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add vegetables and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan and distribute the goat cheese evenly over the frittata. Using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the very center of the frittata is still runny, 5 to 10 minutes.

2. Transfer skillet to oven. Bake until frittata is set in the center, about 4 to 6 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.