White House Honey-Oat Muffins

I am always in favor of using natural, unprocessed sweeteners instead of corn syrup or cane sugar in recipes. Sweeteners like molasses, honey, and maple syrup deliver the requisite sweetness along with nuanced flavor. In many recipes those subtle elements of flavor are present but still take a backseat to the primary flavors of the recipe but in these muffins the honey really gets to shine. I'm lucky enough to have access to dozens of different kinds of honey from local purveyors, so I greatly change the character of the muffin depending on if I use mild clover honey, bold buckwheat honey, or anything in between. Whole wheat flour complements honey particularly well, accented by a subtle hint of spice from the cinnamon and coriander. A simple, but crowd-pleasing recipe, this delicious and nutritious muffins will start any weekend morning off right.

White House Honey-Oat Muffins
adapted just slightly from Food and Wine
makes 12 regular size muffins

3/4 cup old-fashioned rolled oats
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs

1. Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.

2. In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.

3. Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

Salmon-and-Potato Cakes with Mixed Greens

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

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

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

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

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

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

Greek-Style Quinoa Burgers

While I've taken a temporary hiatus from Veggie Burgers Every Which Way recipes, I've come across an unexpectedly wonderful new source of veggie burger recipes-Martha Stewart! While I can't say I'm a fan of Martha Stewart as a person, her brand rarely disappoints, this recipe being no exception. Quinoa is something that I keep around all the time-it cooks quickly, is a complete protein, and I've come to really love its unique texture and flavor. Combining quinoa with beans make these burgers filling, but the carrot and scallion keeps them from being too dense. The crisp cucumbers and acidic lemon yogurt dressing are the perfect fresh contrast to the smoky, hearty patties and need only a side salad to become the perfect meal. I thought I'd be taking a longer break from weekly veggie burger experiments, but I found myself missing the easy, healthy lunches at work in just the first week I failed to make a batch of veggie burgers during the weekend. Even though this warm weather has already necessitated many meaty burgers on the grill, I won't be turning my back on veggie burgers any time soon.

Greek-Style Quinoa Burgers
from Martha Stewart
makes 4 burgers

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons olive oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 pitas (each 6 inches)

1/2 English cucumber, thinly sliced diagonally

1. In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

3. Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Chewy Peanut Butter Granola Bars

After how much I enjoyed Crunchy Peanut Butter Granola Bars from America's Test Kitchen, I felt it only natural to try out the chewy version. While this recipe requires a bit more finesse because you're making a caramel to bind the bars together, it is most assuredly worth the effort. A candy thermometer makes the process a lot easier, but I still think it's best to judge when the caramel is done by smell and appearance. Caramel can go from beautifully caramelized to irrecoverably burnt in just a moment, so it's critical to pay close attention, especially in the final stages. But if you trust yourself and have enough patience, you'll be rewarded with a big pan of chewy, sweet, salty, and healthy granola bars. I've been happily munching away on these for a few weeks now, and even though the extras I froze don't have quite as delightful texture as freshly prepared ones, all the flavor is still there. If you've got a bit of extra time this weekend, I hope you'll take the opportunity to whip up a big batch of these delicious granola bars for healthy snacks at your fingertips any time.

Chewy Peanut Butter Granola Bars
adapted from America's Test Kitchen Healthy Family Cookbook
makes 16 bars

2/3 cup unsalted, dry-roasted peanuts, chopped coarse
1/4 cup unsalted pumpkin seeds
3 tablespoons unsalted butter
2 cups (6 ounces) old-fashioned rolled oats
1 1/2 cups Multigrain Cheerios
1/4 teaspoon salt
1/3 cup water
1 cup (7 ounces) sugar
1/2 cup half-and-half
1 teaspoon vanilla extract
2 tablespoons crunchy peanut butter

1. Line a 13 by 9-inch baking pan with an aluminum foil sling and coat lightly with vegetable oil spray. Toast the peanuts and pumpkin seeds in a 12-inch skillet over medium heat, stirring often, until fragrant and golgen brown, 5 to 7 minutes. Transfer the toasted nuts and seeds to a large bowl.

2. Add the butter to the skillet and melt over medium heat. Stir in the oats and cook, stirring often, until golden and fragrant, 4 to 6 minutes. Transfer the toasted oats to the bowl with the toasted nuts and seeds and stir in the Cheerios and salt.

3. Pour the water into a clean heavy-bottomed medium saucepan. Pour the sugar into the center of the pan (don't let it hit the pan sides) and gently stir with a clean heatproof spatula to wet it throroughly.

4. Bring to a boil over medium-high heat and cook, without stirring, until the sugar has dissolved completely and the caramel has a faint golden color (about 300 degrees on a candy thermometer), 4 to 8 minutes.

5. Reduce the heat to medium-low and continue to cook, stirring only as needed, until the caramel has a dark amber color (about 350 degrees on a candy thermometer), 1 to 3 minutes. Off the heat, whisk in the half-and-half (the caramel with steam and bubble vigorously) until smooth and just barely bubbling, 30 to 60 seconds. Whisk in the vanilla and peanut butter.

6. Working quickly, stir the hot caramel into the nut-oat mixture until thoroughly combined. Transfer the mixture to the prepared baking pan and pack very firmly into an even layer. Let the granola cool completely, about 30 minutes. Remove the granola from the pan using the foil, cut into 16 bars, and serve.

Pea and Parsley Pesto with Linguine

This is definitely a meal that feels like spring. Although the recent temperatures may be fooling us into thinking summer has already arrived, the calendar tells us that we've just barely passed the vernal equinox and I certainly don't want to skip over the quintessential flavors of spring. Although it's still a bit too early for farmer's market peas and parsley (though I have seen the first broccoli!), this dish is full of fresh flavor and definitely honors the spirit of spring dining. Pesto purists may balk at the idea of using anything other than pine nuts and basil, but my open mind and palate was more than delighted by the balanced combination of peas, parsley, and walnuts with de rigueur Parmesan and olive oil. You'll only use about half of the pesto in this recipe, so I recommend portioning the pesto into ice cube trays and freezing for a delicious sauce at your fingertips any time. If you're serving carnivores that simply can't enjoy a meal without meal, grilled chicken breast would be a great addition to this recipe, but it is completely satifying as is. Fresh, salty, nutty, and savory, this pasta is sure to please anytime from busy workday to romantic date night.

Pea and Parsley Pesto with Linguine
adapted from Everyday Food
serves 4

2 cups frozen peas (from a 10-ounce bag)
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, plus more for serving
3 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
12 ounces whole wheat linguine or spaghetti

1. Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.

2. In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta. Serve pasta with more Parmesan.

Baked Falafel Burgers

This, sadly, is the last veggie burger recipe I have to share from Veggie Burgers Every Which Way, at least for now. It's not to say there still aren't a few more bookmarked recipes I'm anxious to try, but for most of the remaining recipes I'm waiting for the principle ingredient to come into season so I can really do it right. Luckily for me, this delicious burger is not dependent on seasonality (there's no way chickpeas are even coming into season in Wisconsin), but still bursting with flavor. Smoky cumin delights the taste buds with each bite, complemented by bursts of fresh lemon and parsley. A bit of forethought is required to soak the chickpeas, but putting the burgers together takes just a few minutes and everything can be cleaned up in the time it takes for the burgers to cook. Although not the indulgence of traditional deep-fried falafel, baking these burgers creates a crispy crust without adding too much fat, but don't skimp too much if you want a nice crust. A decidedly delicious and satisfying lunch, they could also make a delightful appetizer if shaped into 12 to 18 patties and served with a yogurt dipping sauce. Although I'm a little sad to be done with this treasury of veggie burgers for now, I know I'm going out with a great recipe and I'll be back to Veggie Burgers Every Which Way before too long.

Baked Falafel Burgers
adapted from Veggie Burgers Every Which Way by Lukas Volger
makes six 4-inch burgers

1 cup dried chickpeas, rinsed thoroughly
1 onion, roughly chopped
2 garlic cloves
1/2 cup roughly chopped fresh parsley
Zest of 1 lemon
1 tablespoon toasted cumin seeds
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon chickpea or all-purpose flour, if needed


1 . Cover the chickpeas by 4 to 5 inches water in a bowl and let sit for 24 hours. Drain thoroughly.

2. Preheat the oven to 400 degrees F.

3. Combine the chickpeas, onion, garlic, parsley, lemon zest and juice, cumin seeds, baking soda, salt, black pepper, and cayenne in a good processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons. (The mixture will fall apart when cooking if there's too much liquid). If water is added, stir in the chickpea flour. Adjust seasonings. Shape into 6 patties (it will be a fairly wet dough).

4. Place the patties on a liberally oiled baking sheet. Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm.

Seeded Whole Wheat Scones

I had no idea how much I would like the scones when I first stumbled across the recipe. I've made lots of scones in my day, including many whole wheat ones, and I thought these would be, like most I've made, tasty and nutritious, but not extraordinary. I was so very happy for that assumption to be proven wrong. They have the slight sweetness and tender crumb common to most of my scones, but the mix of seeds performs an alchemy that makes these scones unbelievably delicious. While nuts get all the glory, seeds remain tragically underutilized in baked goods, but these scones are doing their part toward remedying the situation. While I've been happily chowing down on these for breakfast, their savory qualities would also make them a wonderful companion to soups and salads. If you feel the need to gild the lily, a healthy slathering of butter would not be unwelcome, but they definitely stand on their own, as any good pastry should. More than any other baked good I've made in recently memory, I urge you to try this unique and unexpectedly wonderful recipe.

Seeded Whole Wheat Scones
adapted from the New York Times
makes 12 scones

5 ounces (1 1/3 cups) whole-wheat pastry flour
2 ounces (1/2 cup) all-purpose flour (or more whole wheat pastry flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3 ounces (1/2 cup) raw brown sugar
Scant 1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter
2/3 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons mixed seeds (for instance, sunflower, pumpkin, sesame, flax and poppy)

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.

2. Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.

3. Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.

4. Flour your hands and a spatula, as well as your work surface, and scrape out the dough.  Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.

5. Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.