Summer Squash and Red Quinoa Salad with Walnuts

Sometimes two of the defining characteristics of my personality will be at odds with each other - my love of a good deal, and my passion for fancy food and ingredients. This recipe, along with being healthy, is the perfect reconciliation of those often conflicting traits. Zucchini and summer squash are abundant and inexpensive this time of year, but I get to dress it up with excellent Sherry vinegar and top-notch Parmesan, turning an economical blank canvas vegetable into a vibrantly flavored dish. An abundance of fresh herbs gives a burst of freshness, walnuts lend richness and crunch, lemon juice and Sherry vinegar a subtle piquant accent, with a bed of quinoa providing enough heft to make this into a light, but satisfying, meal. Although I went with the original combination of quinoa and walnuts, there are myriad other combinations of grains (barley, rice, etc.) and seeds or nuts (almonds, pecans, pepitas, etc.) that would make wonderful substitutions. Different herbs and vinegars allow you to further personalize this recipe to your personal taste and what's currently available, the perfect kind of recipe for using up odds and ends in the pantry and fridge or creating a dish to honor any one of these ingredients. Whether you follow this to the letter or use it as a template, this recipe can surely find a way to satisfying your culinary needs in these last summer days.

Summer Squash and Red Quinoa Salad with Walnuts
adapted from Bon Appetit, August 2012

1 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn

1. Cook quinoa according to package instructions

2. Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.

3. Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

4. Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

Roasted Carrot and Tomato Soup with Basil

I can't imagine a life without grilled cheese and tomato soup. Although I still enjoy Campbell's condensed tomato soup and American cheese on wheat from time to time, I've really taken to fancy-ing up my grilled cheeses lately. I typically enjoy Campbell's Select Harvest Harvest Tomato with Basil soup with my sophisticated grilled cheeses, and with a few days of unseasonably cool weather lately, it was time to invest a little effort in the soup as well. There's no shortage of beautiful tomatoes at the farmers' market these days, from Roma to plum to countless heirloom varieties, and this recipe is ripe for experimentation with any variety that strikes your fancy. Roasting the vegetables intensifies their flavor, with enough fresh flavor remaining to make this dish still perfect for the summertime. Low-fat milk gives the soup ample creaminess without making it heavy and generous amounts of basil, fresh from the garden, add an extra level of freshness and brightness. As with so many soups, the flavors get even more complex as they blend and meld over time, making this a different delight each time you dig in over the course of a few days. If your garden is bursting at seams with tomatoes, this recipe is the perfect way to put them to good use. (And for the record, I made a sharp cheddar, apple, and Dijon grilled cheese to go with this soup).

Roasted Carrot and Tomato Soup with Basil
from Bon Appetit, via Epicurious
serves 6

Nonstick vegetable oil spray
1 large onion, thinly sliced
2 pounds plum tomatoes, halved lengthwise
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
2 garlic cloves, unpeeled
1 tablespoon olive oil
2 1/2 cups water
2 3/4 cups (about) low-fat (1%) milk
1/2 cup thinly sliced fresh basil

1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).

2. Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)

3. Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

Zucchini with Roasted Peppers, Corn, and Cream

I don't know anyone, myself included, who really loves zucchini. Like tofu, I find it has a nice texture when cooked properly, but it really just serves as a palate for other flavors. When it comes to such a empty vessel of an ingredient, I think it best to turn towards cuisines bursting with flavor, like Mexican. As I've said so many times, who better to look to for a recipe than Rick Bayless? I'm one of those super type-A people who loves to meal plan (based on what's at the farmers' market, of course), stumbling across this as I was perusing Rick Bayless cookbooks for all-too-plentiful zucchini inspiration. In this recipe, zucchini serves as the perfect backdrop for the melding of spicy and smoky roasted poblanos and the fresh sweet corn that I am lucky enough to pick up right alongside my zucchini at the farmers' market. Like so many of my favorite recipes, this is bursting with flavor without requiring Herculean effort. While I am certainly happy to regularly take on complex culinary projects, on weeknights I rely on easy dishes like this to reward myself for a long day at work while still getting dinner on table before dark. Though a flavorful and decadent side, I made this into a main dish by serving it with some grilled chicken breast and brown rice. Feel free to lighten it up by substituting half-and-half or whole milk for the cream, but you will have to cook it for a bit longer to thicken up the sauce, so cook the vegetables a touch less before adding the dairy, lest they turn into mush. If you're looking for a way to spice up plain Jane zucchini, give this recipe a try - you won't be disappointed by how Mexican flavors transform this ordinary vegetable into something really special.

Zucchini with Roasted Peppers, Corn, and Cream
from Authentic Mexican by Rick Bayless
yields about 2 cups, 4 servings

1 pound (4 small) zucchini, ends trimmed and cut into 1/2-inch cubes
1 scant teaspoon salt, plus a little more to season the sauce, if necessary
1 tablespoon unsalted butter
1 tablespoon vegetable oil
The kernels cut from 1 large ear fresh sweet corn (about 1 cup) or 1 cup frozen corn, defrosted
1 fresh chile poblano, roasted and peeled, seeded and sliced into thin strips
1/2 medium onion, thinly sliced
2/3 cup Thick Cream or whipping cream

1. "Sweating" the zucchini. In a colander, toss the zucchini with salt; let stand over a plate or in the sink for 1/2 hour. Rinse the zucchini, then dry on paper towels.

2. Cooking the vegetables. Heat the butter and oil over medium-high in a skillet large enough to hold the zucchini in a single layer. When quite hot, add the zucchini and fry for 8 to 10 minutes, stirring frequently, until the zucchini is browned and just tender. Remove the zucchini, draining as much butter and oil as possible back into the pan. Reduce the heat to medium.

Add the corn kernels, chile and onion. Stir regularly until the onion is lightly browned, 8 to 10 minutes.

3. Finishing the dish. A few minutes before serving, stir in the creamy and the zucchini and simmer for a few minutes, until the cream is reduced to a thick glaze. Add a little salt, if necessary, scoop into a warm dish and serve.

Seared Salmon with Spinach and Creamy Roasted Peppers

As soon as poblano peppers appear at the farmers' market, I get renew my obsession with Mexican food. I'm not talking nachos, tacos, quesadillas and the like, but the authentic Mexican food that abuelas have been cooking for generations. And if you're looking for real Mexican recipes, look no further than the pantheon of Mexican cuisine that is Rick Bayless. (For the record, Diana Kennedy is an impeccable resource as well). I've never made a Rick Bayless dish that I didn't think was not only good, but exceptional, and this recipe most certainly does not break that pattern. Although salmon isn't a protein that you'd typically think of in Mexican cuisine, the traditional flavors of Mexico are certainly at home with salmon. Beautifully smoky and spicy roasted poblano chiles are joined by fresh spinach in a bright, yet creamy, sauce that complements the rich and fatty salmon without overpowering it. Though you only use a small amount, the masa harina adds a hint of sweetness, freshness, and texture that is absolutely vital to making the sauce its best. I suggest roasted potatoes for scooping up all the extra sauce because you won't want to leave a bit on the plate. A less-than-typical way of enjoying both Mexican food and salmon, this recipe is a must-try for anyone looking to expand their Mexican food repertoire.


Seared Salmon with Spinach and Creamy Roasted Peppers
from Mexican Everyday by Rick Bayless
serves 4

2 fresh poblano chiles
10 ounces cleaned spinach (about 10 cups)
3 tablespoons vegetable or olive oil
3 garlic cloves, peeled and halved
1 to 2 tablespoons masa harina (Mexican corn "flour" for making tortillas - look for it in well-stocked groceries)
1 1/2 cups milk, plus a little more if needed
Four 4- to 5-ounce (1 to 1 1/4 pounds total) skinless salmon fillets (snapper, halibut and catfish are also good here)
Salt and ground black pepper

1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Palce in a bowl, cover with a kitchen towel and let cool until handleable.

2. Place the spianch in a microwaveable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high (100%) until completely wilted, usually about 2 minutes. (If your spinach comes in a microwaveable bag, simply microwave in the bag). Uncover (or open the bag) and set aside.

3. Turn the oven on to its lowest setting. Heat the oil in a very large (12-inch) skillet, preferably nonstick, over medium. Add the garlic and cook, stirring regularly, until soft and lightly browned, about 4 minutes. Using a slotted spoon, scoop the garlic into a blender. Set the skillet aside.

4. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove bits of skin and seeds. Roughly chop and add to the blender, along with the masa harina and milk. Blend until smooth.

5. Return the skillet to medium-high heat. Sprinkle both sides of the fish liberally with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2 to 3 minutes. Use a spatula to flip the fillets, and cook until the fish barely flakes when pressed firmly with a finger or the back of a spoon (you want it slightly underdone), usually a couple of minutes longer for dish that's about 1 inch thick. Using the spatula, transfer the fish to an ovenproof plate and set it in the oven.

6. With the skillet still over medium-high, pour the poblano mixture and whisk until it comes to a boil and thickens, about 1 minute. Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes to blend the flavors. If the sauce has thickened past the consistency of a cream soup, pour in a little more milk. Taste and season with salt, usually a generous 1/2 teaspoon. Add the spinach to the sauce and stir until it is warm and well coated with sauce.

7. Divide the creamy spinach among four plates. Top each portion with a piece of seared fish. (Or, if it seems more appealing to you, spoon the sauce over the fillets.) Serve without delay.

Grilled Zucchini, Corn, and Cherry Tomato Pizza

Everything is better on the grill. Nearly every Sunday night, weather permitting, I'll roll out the Weber and grill up something for dinner. Meat is usually the focus of my grilling endeavor (though I almost always grill corn-on-the-cob as well), but I like to make the most of the dying embers and grill vegetables for use later in the week. I most recently put some of those vegetables to good use in this light and delicious summer pizza. Zucchini, an ordinarily a fairly dull vegetable, comes to life after some time on the grill, beautifully complemented by sweet, charred corn and cherry tomatoes, all mingling under a light blanket of cheese. Although a divine bite of summer just as is, this pizza could also be dressed up for the carnivores with a bit of cooked, crumbled bacon. This particular combination of vegetables was inspired both the gods of culinary creativity and a bit by convenience, but I can imagine myriad combinations of grilled vegetables that would be just as welcome at the dinner table. So use those fading coals to make the most of your summer vegetables and whip up some quick and healthy pizzas of your own!

Grilled Zucchini, Corn, and Cherry Tomato Pizza
serves 3 to 4 as a light main course or 6 to 8 as an appetizer

3 whole grain individual pizza crusts, pitas, flatbreads, or roti (I used Stonefire Whole Grain Tandoori Roti)
3/4 cup pizza sauce, purchased or homemade
3-4 ounces grilled or roasted zucchini
3/4 cup roasted corn (from 2 ears)
9 cherry tomatoes (about 3-4 ounces)
6 fresh basil leaves, thinly sliced
3 ounces shredded or thinly sliced fresh mozzarella cheese (about 3/4 cup)

1. Preheat an oven to 450 degrees F.

2. Spread 1/4 cup pizza sauce on each roti. Top each with 1/3 of the zucchini, corn, and cherry tomatoes and sprinkle the fresh basil over the top. Top each with 1/3 of cheese.

3. Bake until cheese is melted and just starting to brown, about 8 to 12 minutes. Allow to rest briefly, slice each into 4 pieces, and enjoy warm.

Pad See-Ew

One of the culinary bright spots while I was living in Ames for graduate school was the Pad See Ew at Thai Kitchen. Although the food scene in Madison is far superior to that in Ames, I have yet to find a Pad See Ew that I like as much as that one. Perhaps it was in part because I was usually eating lunch with Heather, one of the greatest people I know, but that dish still holds a soft spot in my heart. I was recently inspired to try and make it myself after going down a culinary rabbit hole of unknown origin, starting with this recipe from Serious Eats. Although nothing can compare to a dish made in a well-seasoned wok with years of flavor, this dish has much of the flavor I remember, my only regret being I had to substitute pad thai noodles for flat rice noodles. Oyster or fish sauce imbues the dish with umami, blending beautifully with chewy rice noodles, rich eggs, and fresh, crisp broccoli. It takes less time to make this meal than order delivery, is much healthier, and is at its best flavor and texture fresh from the wok so I know this is destined to make many more appearances for dinner. I look forward to tweaking and perfecting this recipe even further and someday getting to cook it for an old friend.

Pad See-Ew
adapted from Serious Eats
serves 4

4 ounces boneless chicken, thinly sliced
1 teaspoon baking soda
2 tablespoons oyster sauce or fish sauce
4 teaspoons light soy sauce, divided
2 teaspoons sugar
2 teaspoons rice vinegar
1 garlic clove, minced
Vegetable oil
8 ounces flat rice noodles or pad thai noodles
2 cups broccoli florets, sliced
2 large eggs
2 tablespoons sweet dark soy sauce
Procedures

1.In a medium-sized bowl, toss the chicken with 2 teaspoons of soy sauce and the baking soda. Set aside.

2. In a second medium-sized bowl, whisk together the oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar, and garlic clove.

3. Bring a large pot of water to a boil. Add the rice noodles and cook according to the directions on the packaging. When done, remove noodles with a pair of tongs and drain in a colander. Toss with a tablespoon of oil so the noodles don't stick together.

4. Place the pot back over high heat and return to a boil. Place the marinated chicken in a large strainer and dip into the water. Cook until the chicken looks white. When done set the chicken aside in a large bowl.

5. Pour enough oil into a large work to just coat the bottom and turn heat to high. When just starting to smoke, add the broccoli. Stir-fry until broccoli turns bright green and becomes tender. Transfer broccoli to the large bowl and set aside.

6. Carefully rinse out the wok and then dry it. Pour in two tablespoons of oil, and turn heat to high. When just starting to smoke, crack in the eggs. Using a wooden spoon, scramble the eggs. When set, add the noodles. Toss well to separate the strands, and then let them cook for a minute.

7. Drizzle on the sweet soy sauce, toss well, and then let cook undisturbed until the noodles start to brown, about one minute. Add the broccoli and chicken back to the pan. Toss well. When everything is warm, pour in sauce. Stir fry until everything is coated. Turn off the heat and serve immediately.

Tuscan Kale with Maple, Ginger, and Pancetta

Kale is sneakily becoming one of my favorite vegetables. I love it prepared almost any way, from crispy roasted kale chips to tender sauteed kale, but my husband isn't quite the enthusiast that I am. Because I want him to love it as much as I do, I turned to one of my favorite cookbooks, Fast, Fresh, and Green by Susie Middleton, for help. I've never eaten a single thing from her cookbook I haven't adored, and she scores another home run with this recipe. It doesn't take a culinary mastermind to figure out that adding bacon or pancetta makes almost anything more delicious, but her deft hand with flavors expertly balances the fatty, salty pancetta with fresh ginger and sweet maple syrup without burying the flavor of the kale. The true sign of success was my husband saying that this is his favorite way he's ever had kale, so I know this recipe will remained bookmarked for a return visit. If you're trying to introduce yourself or someone else to hearty greens, start with this simple, flavorful recipe - if you don't like kale prepared this way, you probably never will.


Tuscan Kale with Maple, Ginger, and Pancetta
adapted from Fast, Fresh, and Green by Susie Middleton
serves 2

Kosher salt
1 bunch (8 to 9 oz) Tuscan Kale (a.k.a. cavalo nero or black kale)
1 oz very thinly sliced pancetta (3 or 4 slices) or bacon
1 tablespoon unsalted butter
1 1/2 teaspoon chopped fresh ginger
1 teaspoon pure maple syrup
2 small lemon wedges

1. Fill a wine 4- to 5-qt pot 2/3 full of water. Add 2 teaspoons salt and bring to a boil. Remove the ribs from the kale. Grab the rib with one hand and rip the two leafy sides away from it with the other. Cut or rip the leaves into two or three smaller pieces. You'll have about 4 oz of greens. Add the greens to the boiling water and start timing immediately. Taste a leaf after 4 minutes. It shouldn't be tough or rubbery. If it is, cook for 1 to 2 minutes more. Drain the kale very thoroughly in a strainer in the sink. Press down on the kale to squeeze out some excess liquid.

2. Put a medium (9- to 10inch) nonstick skillet over medium-low heat and arrange the pancetta slices in the pan. Cook the pancetta until crisp and lightly browned, 6 to 8 minutes, flipping once or twice. Transfer to a paper towel-lined plate. Add the butter to the pan, and as soon as it melts, add the ginger and stir to soften in slightly in the butter, about 30 seconds. Remove the pan from the heat and add the maple syrup. Stir well.

3. Life the kale from the strainer, squeezing one more time to release excess moisture, and add to the pan with the maple-ginger butter. Put the pan back over medium-low heat and toss the greens until well-coated and slightly warmed, 30 seconds to 1 minute. Remove the pan from the heat, taste, and season very lightly with salt. Crumble the pancetta over the greens. Toss briefly to mix and transfer to a serving platter. Alternatively, transfer the greens to individual plates and crumble the pancetta over the top. Serve with the lemon wedges.