Quinoa Salad with Balsamic Roasted Mushrooms

I'm getting back to basics lately. At least for the time being, my culinary ambitions are taking a back seat to my professional and personal ones, so the meals I'm making are a little less Top Chef and a little more Better Homes and Gardens. I last shared a main course green salad, created using one of most-used recipe templates, and now it's time for a basic grain salad, another indispensable arrow in my culinary quiver.

The basic template for this recipe isn't all that far off from my main course green salad version. Greens + onion + veggie + fresh or dried fruit + nuts + cheese is still a great combination, but here they either mix with or rest atop a bed of whole grains, instead of being an accompanied by a roll or slice of crusty bread. The chewy, nutty quinoa is an especially good grain to play off the rich elements of funky blue cheese, crunchy almonds, and tart cranberries, with the fresh spinach and scallions mingled throughout keeping it light. The tender, tangy mushrooms add another distinct flavor and texture, but if fungi aren't your thing, roasted chickpeas or grilled chicken breast are nice substitutions (or additions).

Grain salads are often delicious cold, room temperature, or warm, so what is a hot dinner warm night can be a delicious lunch the following day, whether or not you have access to a refrigerator or microwave.

Quinoa Salad with Balsamic Roasted Mushrooms

adapted from Whole Foods

serves 4 (as a main) to 6 (as a side)

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 pound cremini or shiitake mushrooms, sliced
1 cup red or white quinoa
4 cups (about 4 ounces) tightly packed fresh spinach or arugula, chopped
4 scallions, thinly sliced
1/2 cup slivered almonds, toasted

1/2 cup dried cranberries

2 ounces crumbled blue cheese
1/8 teaspoon fine sea salt
1/2 teaspoon ground black pepper

1. Preheat the oven to 450°F.

2. Whisk vinegar and Dijon mustard together in a large bowl. Add sliced mushrooms to bowl and toss to coat with the vinegar mixture. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven.

3. While mushrooms roast, prepare quinoa according to package directions. When quinoa is ready, remove from heat, add spinach and scallions and toss to wilt vegetables slightly.

4. Add mushrooms, almonds, cranberries, and blue cheese to quinoa mixture and stir to mix well. Serve with remaining dressing on the side.

Spicy Thai Coconut Quinoa

I've stumbled across this recipe several times over the past few years and it's a shame it has taken me so long to finally make it. Though the flurries of snow we got this week might indicate differently, it is in fact spring, and spring cleaning at my house includes the fridge, freezer, and pantry. Fortunately for me, this recipe's list of ingredients happened to be perfectly suited to helping me clean out the fridge, and I'm quite glad that happy accident brought me to these fantastic results.

I'm typically making big batches of grains to portion and freeze for an as-yet-unknown use, so they usually just get cooked in water with a pinch of salt. It's recipes like this that remind me how much better grains are when they're cooked in a flavorful liquid. Don't get me wrong, I like quinoa just fine as it is, but when it soaks up flavorful stock and rich coconut milk, it becomes worlds better. Even better, making the quinoa extra-creamy and luxurious makes the fresh and crunchy vegetables, crispy tofu, and spicy peanut sauce pop even more in contrast. All of the elements blend beautifully together, while still retaining their own distinct flavor and texture, creating a meal that is harmonious, but far from monotonous.

Although I eat a primarily plant-based diet, I'm far from an herbivore, and I realize that tofu isn't for everyone. I don't eat it as a substitute for meat, but as a protein all its own, though chicken would make a fine alternative here if tofu isn't your thing.

This recipe might have helped to clean out the fridge, but it also gave back to freezer, portioned into several work week lunches after feeding me so well for dinner. Save the garnishes for when you reheat your meal, but this comes out of the freezer nearly as perfect as when it went in.

Spicy Thai Coconut Quinoa

adapted from CHOW 

serves 4 to 6, heartily, or 6 to 8 for smaller appetites

For the dressing:
1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
3/4 cup roasted, unsalted peanuts
1/3 cup Sriracha hot sauce
2 tablespoons finely grated lime zest (from about 3 medium limes)
1/4 cup freshly squeezed lime juice (from about 3 medium limes)
1/4 cup toasted sesame oil
1 tablespoon packed dark brown sugar
2 medium garlic cloves
1 1/2 teaspoons kosher salt

For the quinoa:
2 cups quinoa, any color or variety
1 (14-ounce) can unsweetened coconut milk
1 1/3 cups vegetable stock or low-sodium vegetable broth
1 teaspoon kosher salt, plus more as needed
1 (14- to 16-ounce) package firm tofu
2 medium carrots (about 8 ounces)
1 medium broccoli head (about 1 pound)
4 medium scallions
2 tablespoons vegetable oil

Optional garnishes:
Coarsely chopped fresh cilantro
Coarsely chopped roasted, unsalted peanuts
Thinly sliced scallions

For the dressing:
Place all of the ingredients in a food processor fitted with a blade attachment. Process until smooth, scraping down the sides of the bowl as needed, about 1 minute; set aside. (Alternatively, use a high-quality store bought sauce. I like San-J Spicy Thai Peanut Sauce.)

For the quinoa:
1. Rinse the quinoa in a strainer under cold water until the water runs clear. Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.

2. Meanwhile, line a large plate with several layers of paper towels. Drain the tofu, cut it into large dice, and place it in a single layer on the paper-towel-lined plate; set aside. Trim the carrots and cut them into 1/8-inch-thick rounds; set aside. Trim the stem of the broccoli to 1/2 inch and cut the head into 1-inch florets; set aside. Thinly slice the white and light green parts of the scallions; set aside.

3. When the quinoa is ready, remove it to a large serving bowl and set aside. Wash the saucepan, fill it with water, and season generously with salt. Cover with a tightfitting lid and bring to a boil over high heat.

4. Meanwhile, heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu and cook without stirring until the bottoms are golden brown, about 4 minutes. (While the tofu is cooking, line the plate you drained it on with fresh paper towels.) Flip and cook until the other sides are golden brown, about 3 to 4 minutes more. Using a slotted spoon, remove to the paper-towel-lined plate and season with salt; set aside.

5. Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon, remove them to the bowl with the quinoa. Return the water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes. Drain in a colander and place in the bowl with the quinoa and carrots.

(Alternatively, add a bit more oil, if necessary, and stir-fry the carrots and broccoli in the pan that the tofu was just cooked in.)

6. Add the cooked tofu, dressing, and scallions to the bowl and stir to combine. Garnish with additional cilantro, peanuts, and scallions before serving.

Curried Lentil Soup

I'm lazy when it comes to beans, even though they're a staple of my diet. Yes, I could buy an entire pound of dried beans for just a couple dollars, but that requires planning to soak them overnight and setting aside few hours to cook, portion, and freeze a big batch when I'm usually just looking to throw a handful on a salad or in a wrap. I end up biting the bullet and spending the same for a can that I could for an entire pound, all the while thinking it is the less economical and healthy option. But with lentils there's no planning ahead required, as these dried legumes transform from crunchy discs to tender flavor sponges in less than half an hour, the perfect choice for a quick and hearty vegetarian dinner.

Lentils may get a bit of bad wrap for being bland hippie food, but they are an eager canvas for all manner of different flavors like the wonderful sweet and savory spice blend of curry powder. Chickpea puree makes the soup thick and rich with the yogurt adding the perfect creamy, acidic accent. A sprinkling of scallions is just the fresh touch  this soup needs, and, at least for me, it's not quite finished without a little bit of het (I especially like chipotle Tabasco sauce here). Add a salad and piece of naan or pita for a complete dinner or serve over brown rice or quinoa for an even heartier bowl of comfort.

Curried Lentil Soup

adapted from Bon Appetit

serves 4

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) butter
2 green onions, thinly sliced, for serving (optional)
Yogurt, sour cream, or creme fraiche, for serving (optional)

1 lemon, cut into 6 wedges, for serving (optional)

1. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

2. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

3. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.

4. Divide soup among bowls. Garnish with thinly sliced green onions and yogurt and a squeeze of fresh lemon, if desired.

Blue Cheese and Bacon Dog with Sriracha Mayo

This football season I've been choosing the snacks I make for the Packer game based on the rival city/region and through that process I've learned of many a special regional hot dog. Detroit has the Coney Dog, Cleveland has the Polish Boy, and Chicago (obviously) has the Chicago dog, and I've made and devoured each one with aplomb. But never one to leave well-enough alone, I've been inspired to get creative on my own.

Blue cheese and bacon are a tried-and-true delicious combination, so it's no surprise that they'll make an all-natural, natural casing hot dog even more delicious. But with all that richness, there needs to be distinct elements to cut through it, and that contrast is perfectly achieved by the sharp scallions and spicy Sriracha mayo. Blue cheese can be a very polarizing ingredient, and although I think its funk is an important flavor component, sharp cheddar could be substituted for a version with wider appeal.

There's still a few of my Pecatonica Valley Farm hot dogs left in the freezer, so I doubt this is the last you've seen of my hot dog creations. I've got a fridge packed with winter CSA vegetables and a mind racing with ideas, so it can't be long until some of them come together with my latest favorite culinary canvas.

Blue Cheese and Bacon Dog with Sriracha Mayo
serves 1, easily multipliable

1 hot dog, preferably natural casing and nitrite- and nitrate-free
1 tablespoon mayo
1/4 teaspoon Sriracha, or to taste
1 hot dog bun, preferably whole grain

1 slice thick-cut bacon, cooked and crumbled
2 tablespoons crumbled blue cheese
2 tablespoons thinly sliced scallions


1. Cook hot dog via method of choice (grilling is best, but in a pinch even the microwave will do).


2. Meanwhile, combine mayo and Sriracha in a small bowl and and stir until well-combined. Spread on one side of the hot dog bun.

3. Place cooked hot dog on bun and top with crumbled bacon, scallions, and blue cheese. Serve promptly.

Leek, Potato and Spinach Stew

Remember when I said it was game on with heartier pasta? That philosophy also applies to soups and stews now that the cooler temperatures have arrived. Chili was my first foray into that territory this fall, but there's so much more to explore.

Leek and potato soup is one of my absolute favorite soups, and while it takes a lot to draw me from away from the classic recipe, this soup had too much extra going for it not to give it a shot.  While classic leek and potato soup is a wonderful side to a sandwich and salad, this stew turns that irresistible flavor into the main event. The low-fat turkey sausage adds a palate of delicious spices and richness, the beans and spinach ample heartiness, with a lovely fresh note from the generous helping of herbs. This is certainly a complete meal in a bowl, but it wouldn't be out of the question to serve it with a hunk of crusty bread to soak up all the delicious broth.

If you like to riff on recipes, as I am wont to do, I encourage you to experiment with other types of beans and hearty greens. Chickpeas and kale, perhaps? Although it's not quite as good as fresh off the stove or after a day or two in the fridge, extra portions of this soup will freeze pretty well for future meals. With my winter CSA starting next month, I can this recipe making a reappearance in my house in very short order.

Leek, Potato and Spinach Stew
adapted from Eating Well
serves 4 to 6

1 tablespoon extra-virgin olive oil
2 links hot or sweet Italian turkey or chicken sausage (6-7 ounces), casings removed (optional)
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/4 teaspoon salt
1 cup dry white wine
1 pound new or red potatoes, halved and thinly sliced
4 cups reduced-sodium chicken or vegetable broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini, navy, or other white beans, preferably no-salt-added, rinsed
1/4 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

1. Heat oil in a Dutch oven over medium heat. Add sausage, if using, and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

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.

Spicy Eggplant and Green Bean Curry

Just a few feet over from my over-producing zucchini plant are a couple of noble eggplants putting out a decent crop of their own. Eggplant is a vegetable I enjoy, though not something I've cooked with very much, and certainly not something I'd ever grown myself. Luckily for me, growing and cooking eggplant has turned out to be quite simple and delicious. As is my wont, I started with the basics, roasted eggplant which also transformed into baba ganoush, to get acquainted with my homegrown eggplant. After those basic preparations, I wanted to go with something intensely flavorful, this curry fitting the bill splendidly. I was helped along this path because I already had a jar of green curry paste in the fridge, but I don't for a second regret pairing those aromatic herbs and chilies with earthy eggplant. Additional garlic and ginger intensify those flavors, cilantro and mint add amplify the herbaceousness, and coconut milk provides the perfect creamy conduit for blending it all together. This makes for a complete Thai-inspired meal with a protein and some coconut rice, or you can go my completely untraditional route and use pieces of pita to scoop it up, topping with pieces of stir-fried tofu.

Spicy Eggplant and Green Bean Curry
adapted from Bon Appétit

serves 4

5 tablespoons vegetable or canola oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 14- to 16-ounce eggplant, peeled, cut into 1/2-inch cubes
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon grated lime peel
1 to 3 teaspoons Thai green curry paste, to taste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

1. Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 7 to 10 minutes. Transfer vegetables to bowl.

2. Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

Cold Veggie Noodle Salad with Creamy Peanut Sauce

Although this recipe is extremely portable, I made it when I actually had time to prepare myself a lunch right before eating it. With a little time off from work over the 4th of July holiday, I took the time to treat myself. Part of that indulgence was grilling some ribs and ordering pizza, but I also took the time to make myself healthy and delicious lunches that felt like treats in themselves and loaded my body with enough nutrients to withstand the caloric onslaught to come. I love Asian-inspired noodle bowls partly for the wonderful palate of flavors they draw from but also because you can throw in almost any veggie, a particular asset when the farmers' market is overflowing. I used bell peppers, scallions, cucumbers, and carrots, eagerly gathering up little bits of a host of vegetables in my fridge, but I was most happy with my use of broccoli stems. They occasionally get made into slaws, but that delicious part of the plant all too often goes to waste when they merely need to have their tough outer peel removed. This garden bounty is accompanied by simple peanut sauce that strikes a masterful balance of richness, acidity, and spiciness, generously flavoring the fresh vegetables and nutty whole wheat noodles without burying them. Whether it's a leisurely day at home or you need to pack a meal-on-the-go, this meal will satisfy your needs in delicious and nutritious fashion.

Cold Veggie Noodle Salad with Creamy Peanut Sauce
adapted from The Kitchn
serves 1 to 2

3 ounces whole wheat linguine or Chinese wheat noodles, rice noodles, or udon noodles
2 tablespoons creamy peanut butter
1/2 tablespoon soy sauce
1/2 tablespoon rice vinegar
3/4 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes, or to taste (optional)

4 ounces mixed vegetables, cut into matchsticks (carrots, bell peppers, scallions, cucumbers, broccoli stems, etc.)
2 tablespoons roughly chopped roasted salted peanuts, divided
Cilantro leaves, lime wedges, and Sriracha, for garnish

1. Bring a medium pot of salted water to a boil. Add the noodles and cook until al dente according to package directions. Reserve 1/2 cup of the cooking broth before straining. Run the noodles under cold water and shake to remove excess liquid before returning them to the empty pot.

2. In another bowl, combine the peanut butter, soy sauce, vinegar, sesame oil, and 1 tablespoonshot cooking broth and whisk vigorously until mixed. (It will be quite thick.) Toss the peanut sauce with the noodles until coated. Stir in additional hot cooking broth — a few splashes at a time — until the dish is smooth and creamy. (You will probably not need all of the reserved broth.) Taste and season with red pepper, additional soy sauce, and rice vinegar if desired.

3. Fold in 2/3 of the veggies and half of the peanuts. Transfer noodles to serving dish and garnish with remaining veggies and peanuts. Garnish with cilantro leaves, lime wedges, and Sriracha, if desired. This can be served warm, cold, or at room temperature.

Miso Soup with Shrimp

Like so many of the less-than-standard ingredients I have at home, the red miso and shiratiki noodles in my refrigerator were bought on a lark. Inspired by the many bowls of miso soup I've enjoyed while out for sushi, I make simple miso soup at home on a regular basis, but a healthy supply of miso paste still remains in the fridge without any particular destiny. I typically think of miso soup as a light side, but a recipe from Whole Foods Market inspired me to make this much more substantial dish.

Even though I used what is considered a relatively intense miso (red), but I still found this soup to be full of flavor without being overly assertive. A welcome change from my usual weekly fish/seafood dinner, this combination of delicious shrimp and fresh broccoli, accented by a touch of spice, is far more satisfying than something so surprisingly low calorie seems like it could be. Shirataki noodles, although becoming much more common in grocery stores, may be impossible to find for those not in larger cities, so feel free to use 4 ounces of udon or soba noodles (or even whole wheat spaghetti) instead (as in the original Whole Foods recipe).

In addition to relishing in the beautiful flavor profile, I was particularly delighted by how quickly this entire meal came together and that none of the ingredients need much in the way of prep. A great way for fans of Asian food to enjoy classic flavors, but also a gentle introduction to the uninitiated, this soup (or some variation thereof) is sure to make it back onto my dinner table, hopefully getting a chance to grace yours as well.

Miso Soup with Shrimp
adapted from Whole Foods Market
serves 4 as a first course or 2 to 3 as a main

6 cups vegetable or low-sodium chicken broth
8 ounce package tofu shirataki noodles (I used spaghetti-style)
1/2 pound frozen peeled and deveined shrimp, uncooked
1/2 pound (about 2 1/2 cups) fresh or frozen broccoli florets
1/4 cup water
2 tablespoons miso (darker miso will have a more intense flavor; I used red)
2 teaspoons freshly grated ginger
1/3 cup thinly sliced green onions
1/4 to 1/2 teaspoon red pepper flakes (optional)

1. Cook shirataki noodles according to package directions and set aside.

2. In a large pot, bring broth to a boil. Add shrimp and broccoli, cover and simmer until shrimp are just cooked through and broccoli is bright green, 4 to 5 minutes.  During the last few minutes of cooking time, add the shirataki noodles and cook until warmed through. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

3. Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.

Chicken, Roasted Broccoli, and Bacon Salad

Since we're due for a bit of summer-like weather this week, I thought I'd sneak in another salad recipe, though this one is decidedly hearty and a bit too heavy for the hottest days of summer. Carnivores will appreciate the moist grilled chicken and crispy, smoky bacon, while vegetable enthusiasts will delight in the fresh greens and the sumptuous caramelized broccoli.This salad has the flavors of a decadent baked potato without turning into a complete gut bomb, filling you up without requiring an immediate post-meal nap. This meal toes the line between healthy and indulgent, sneaking in some healthy ingredients for those who would otherwise turn their nose up at salad and allowing salad enthusiasts to spoil themselves a bit. For those of you in households with both the meat and potatoes and vegetable-lover camps, try out this delicious middle ground recipe and make everyone happy.

Chicken, Roasted Broccoli, and Bacon Salad
serves 2

8 ounces broccoli florets
1/2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

8 ounces boneless, skinless chicken breast
4 slices bacon
1/2 small red onion, sliced
8 ounces mixed salad greens
2 ounces shredded sharp cheddar cheese
Salad dressing, for serving (I suggest ranch or honey mustard dressing)

1. Preheat an oven to 450 degrees. Toss broccoli florets with olive oil and salt and pepper to taste. Spread in an even layer on a baking sheet. Cook until broccoli is caramelized and tender, tossing occasionally, for about 20 minutes (depending on the size of the florets).

2. 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. Shred or slice into small pieces.

3. While the chicken is cooking, preheat a pan over medium heat and add the bacon. Cook, flipping regularly, until bacon is crisp. Remove bacon from pan and drain on paper towels. Once cool, break bacon into small pieces.

4. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the onion, broccoli, bacon and cheese. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

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.

Miso Soup with Garlic and Ginger

I'm up for sushi pretty much any time, and although I'm not quite brave enough to attempt making my own at home yet, I thought I'd try making one of the most common sides at sushi/Japanese restaurants, miso soup. Every time I walk past the miso at Whole Foods or Willy St. Co-op I'm tempted to buy some to experiment with, but it took having an actual recipe in hand to get me take the plunge. Miso soup is usually served as a first course, but I found this recipe with more substance than your typical miso soup and served it as a main course (serves 4) for a lovely, light summer dinner. I'm the first to admit its not traditional, especially with a side salad and roll, but it is a wonderful way to use plentiful summer produce and enjoy the unique flavor of miso. This soup is mild and refreshing, thought you may want to increase the amount of miso for a more assertive flavor. 

Now that I have a big container of miso, I anticipate making miso soup on a regular basis as well as encorporating it into all manner of sauces, marinades, and salad dressings. I'm always game for experimenting with new ingredients and opening up my culinary landscape and I can't wait to dive into the world of Japanese food, from miso soup and sushi to teriyaki and hibachi. Food is one of the most fundamental ways to learn about a culture and I look forward to what I'll learn on this new culinary path.

Miso Soup with Garlic and Ginger
from Whole Foods
serves 8

1 tablespoon unrefined sesame oil
1 yellow onion, chopped
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 cups vegetable broth or water
2 baby bok choy, trimmed and roughly chopped
1/2 pound carrots, thinly sliced
1 (8-ounce) package baked tofu, preferably Asian- flavored, thinly sliced
2 tablespoons red miso
2 tablespoons rice vinegar
1/4 cup thinly sliced green onions

1. Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.

2. Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar, ladle soup into bowls and garnish with green onions.

Black Bean and Sweet Potato Hash

I bought Moosewood Restaurant New Classics last week and I already at least a dozen recipes I bookmarked to try. The Moosewood Collective is a respected source of vegetarian recipes and I've gotten many delicious and healthy recipes from another Moosewood cookbook I bought at least five years ago. With the bounty of produce in my life since getting my first CSA delivery, I seized the opportunity to justify buying yet another cookbook to add to my ever-growing culinary library.

I love sweet potatoes, but I mostly eat them baked, mashed, and made into fries, although I also have made soup, but I was looking for something different from the mashed potatoes recipes I've tried so far. This dish is packed with vegetables and flavor, not to mention extremely healthy. I topped my hash with some Frontera Double Roasted Tomato salsa, but sour cream and shredded cheese would be delicious accoutrements as well.

Black Bean and Sweet Potato Hash
from Moosewood Restaurant New Classics

1 to 2 tablespoons olive oil
2 cups chopped onion
2 garlic cloves, minced or pressed
6 cups peeled diced sweet potatoes (1/2-inch pieces)
1 jalapeno, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon salt
1 cup frozen corn kernels (or mixed corn and green peppers)
1 1/2 cups cooked black beans (15-ounce can, drained)
splash of water or orange juice (optional)
dash of salt
cayenne or hot pepper sauce (optional)

minced scallions or chopped fresh cilantro
sour cream (optional)

1. Heat the oil in a large, deep, nonstick skillet. Add the onions and saute on medium heat, stirring occasionally, until they begin to soften. Stir in the garlic, cook for a few seconds, then add the sweet potatoes. Cover the skillet and cook for 3 minutes. Add the jalapeno, coriander, cumin, and salt; then use a spatula to turn the potatoes, cover, and cook for another 3 minutes. Add the corn and black beans, cover, and cook for 10 minutes, stirring occasionally.

2. If the potatoes are still too firm, add a little water or orange juice, cover, and cook on low heat until the potatoes are tender. Add the salt and stir in cayenne or hot pepper sauce to taste.

3. Serve topped with minced scallions or chopped cilantro and, if you like, a dollop of sour cream.

Spicy Chickpea Samosas

One of the reasons I love Cooking Light magazine is that their light food has fewer calories, but still has plenty of flavor. I'm not going to eat healthy food if it doesn't taste good (lucky for me I think most fruits and vegetables are tasty) and it's great to find yet another satisfying vegetarian dish to add my repertoire. These samosas make an excellent main dish with a vegetable on the side, but would also make a nice appetizer for a small party. Although I measured approximately 2 T. of filling into each samosa, I ended up with 16 samosas instead of 12. The next time I make these I will probably try to get more filling into each one if making it as a main dish for just a few people, but probably not if making them as appetizers for a group. I'd highly recommend using fresh shelled peas if you can find them, which were available at the farmer's market this week.


Spicy Chickpea Samosas with Raita
from Cooking Light, July 2010

makes 12 samosas

Samosas:
1.5 T. canola oil
1/2 c. finely chopped carrot
1/2 c. thinly sliced green onions
2 T. minced peeled fresh ginger
1 T. minced garlic
1 T. tomato paste
1.5 t. toasted cumin seeds
1 t. brown mustard seeds
3/4 t. kosher salt
1/4 t. ground red pepper
1/4 t. freshly ground black pepper
1 c. frozen green peas, thawed (I used fresh shelled peas from the farmer's market)
1 T. water
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 c. chopped fresh cilantro
24 (14x9-inch) sheets frozen phyllo dough, thawed
Cooking spray
2 T. butter, melted

Raita:
3/4 c. plain nonfat Greek yogurt
3/4 c. chopped seeded peeled cucumber
2 T. thinly sliced green onions
2 T. chopped fresh cilantro
2 t. fresh lemon juice
1/4 t. kosher salt
1/4 t. ground cumin
1/8 t. freshly ground black pepper

1. To make samosas, heat oil in a skillet over medium heat. Add carrot; cook 3 minutes, stirring frequently. Add 1/2 c. onions, ginger, and garlic; cook 1 minute stirring constantly. Add tomato paste and next 5 ingredients (through black pepper); cook 1 minute, stirring constantly. Add peas, water, and chickpeas; cook 1 minute. Remove from heat; stir in cilantro and juice. Cool.

2. Preheat oven to 400 degrees F.

3. Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); coat with cooking spray. Place another phyllo sheet on coated phyllo; coat with cooking spray. Fold layered sheet in half lengthwise. Spoon 2 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold bottom corner over mixture, forming a triangle.; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under; place seam side down on a baking sheet coated with cooking spray. Brush with melted butter. Repeat procedure with 22 remaining phyllo sheets, cooking spray, filling, and butter. Bake at 400 degrees F for 10 minutes or until crisp and golden.

  
4. To make raita, combine yogurt and remaining ingredients. Serve with samosas.

Shrimp Fried Rice with Sugar Snap Peas

This recipe might more accurately called Shrimp Fried Rice with what-I-bought-at-the-farmer's-market-that-I-thought-would-be-good-in-fried-rice. Fried rice and stir-fry are excellent ways to use large quantities of vegetables, and staples in my diet when the farmer's market is in full swing during the summer. Contrary to what might be served in Americanized Chinese food restaurants, fried rice can be a easy and healthy dish full of vegetables and whole grains. Most fried rice recipes use peas, but not whole pea pods-I love the crunch that the whole pea pods add to the dish, and prefer them to shelled peas in almost every situation.

Shrimp Fried Rice with Sugar Snap Peas

2 eggs, beaten
1 t. + 2 T. soy sauce
1 t. + 1T. sesame oil
2 cloves garlic, minced
2 t. finely minced ginger
8 oz. sugar snap peas, trimmed
8 oz. sliced fresh mushrooms (I used cremini; white would also work well)
3 c. cooked brown rice
2 medium carrots, shredded
4 oz. peeled and deveined shrimp
1/2 c. thinly sliced green onion

1. In a small bowl combine eggs and the 1 t. soy sauce.

2. Preheat wok over medium heat. Pour sesame oil into wok. Add the egg mixture, garlic, and ginger, stirring gently to scramble. Once cooked, removed from heat and cut up any large pieces; set aside.

3. Put wok back on heat and preheat over medium-high heat. Add 1 T. sesame oil. Add mushrooms and sugar snap peas; stir-fry 2 to 3 minutes or until mushrooms are just starting to color and vegetables are crisp-tender.

4. Add cooked rice, carrot, and shrimp. Sprinkle mixture with 2 T. soy sauce. Cook and stir for 4 to 6 minutes or until shrimp is cooked and vegetables and rice are heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute or until mixture is heated through.

Shrimp and Bok Choy Stir-Fry

This recipe should almost just be called farmer's market stir-fry. I always come home with far more than I need from the farmer's market, mostly veggies, so I'm always trying to come up with recipes to use up the mass quantities of veggies I buy. Stir-fry is healthy, quick, easy, and delicious! How can you go wrong?

Shrimp and Bok Choy Stir-Fry

3/4 c. low-sodium chicken or vegetable broth
2 T. low-sodium soy sauce
1 T. mirin (sweet cooking sake)
1.5 t. cornstarch dissolved in 1 T. water
2 T. sesame oil
2 T. finely minced fresh ginger
2 garlic cloves, pressed through a garlic press or finely chopped
1/2 teaspoon crushed red pepper
2 c. sliced green onions-white and light green portions thinly sliced, green part cut into 1-inch pieces
8 oz. white mushrooms, stems removed and sliced
12 oz. baby bok choy, thinly sliced crosswise
8 oz. small to medium shrimp, shelled and deveined
Brown rice, for serving

1. Whisk the broth, soy sauce, mirin and cornstarch together in a small bowl.

2. Heat a nonstick wok or large, deep skillet over medium-high to high heat until very hot, about 3 minutes. Add the sesame oil, ginger, garlic and crushed red pepper and stir-fry until fragrant, about 30 seconds. Add the white and light green portions of green onion and mushrooms and stir-fry until mushrooms are lightly browned and nearly tender, about 3 minutes. Add green part of green onions and bok choy and cook until leaves are wilted and stems are crisp-tender, about 2 minutes. Add shrimp and stir-fry until they are pink and curled and nearly cooked through, about 3 minutes.

  
3. Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimp and bok choy mixture to a serving bowl and serve with brown rice.

Fettuccine with Peas, Asparagus, and Pancetta

Although pancetta is delicious, I substituted prosciutto, as I already had it around. (I aused spaghetti instead of fettuccine or penne for the same reason.) Although it's not exactly the same as pancetta (bacon is often substituted for pancetta in recipes), I think the prosciutto complements the local asparagus, green onions, and herbs very nicely. The cream and cheese made this pasta rich without being too heavy. The next time I make this I think I'll substitute pea pods for the shelled peas. I served this pasta with watercress salad with a lemon juice and olive oil vinaigrette.

Fettuccine with Peas, Asparagus, and Pancetta
from Bon Appetit, May 2010

12 ounces fettuccine or penne

3 ounces pancetta or bacon, chopped 

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces 

2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw) 

1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts 

2 garlic cloves, pressed 

1/2 cup finely grated Parmesan cheese plus additional for serving 

1/3 cup heavy whipping cream 

3 tablespoons extra-virgin olive oil 

3 tablespoons fresh lemon juice 

1 tablespoon finely grated lemon peel 

1/4 cup chopped fresh Italian parsley, divided 

1/4 cup thinly sliced fresh basil, divided

1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

2. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

3. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Pork Lo Mein

I'm back with a new recipe! I'll be honest, I almost didn't make this for dinner tonight. I had to work late and was feeling lazy, but I'm glad that I made myself cook this for dinner. Although sometimes it's hard to get up the motivation to start when I'm busy and tired, cooking is always ultimately good for my mood and really relaxes me.


I saw this recipe on an episode of America's Test Kitchen and thought it sounded right up my alley. I couldn't find fresh Chinese egg noodles so I used dried linguine, substituted fish sauce for the oyster sauce since that's what I had, and my grocery store was shamefully out of shiitake mushrooms, so I had to use regular white mushrooms. But it still turned out great! I used Sriracha for the chile garlic sauce and if you don't like things spicy, I'd cut back or eliminate it all together (lucky for me, I love spicy food).

Pork Stir Fry with Noodles (Lo Mein)
from America's Test Kitchen
Serves 4

3 T. soy sauce
2 T. oyster sauce
2 T. hoisin sauce
1 T. toasted sesame oil
1/4 t. five-spice powder
1 lb. boneless country-style pork ribs, trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces
1/4 t. liquid smoke (optional)
1/2 c. low-sodium chicken broth
1 t. cornstarch
2 medium garlic cloves, minced or pressed through a garlic press (about 2 t.)
2 t. grated fresh ginger
4.5 t. vegetable oil
4 T. Chinese rice cooking wine (Shao-Xing) or dry sherry
1/2 lb. shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 c.)
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 c.)
1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 c.)
12 oz. Chinese egg noodles (fresh) or 8 oz. dried linguine
1 T. Asian chile garlic sauce 

1. Bring 4 quarts water to boil in Dutch oven over high heat.

2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.

3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.

4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork.

5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.

6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately.

Spicy Chicken Fried Rice with Peanuts

This recipe is courtesy of Ellie Krieger and comes the March 2010 issue of Cooking Light magazine. In addition to looking tasty, I'm glad this recipe will help me use up some of the green onions I'm growing that have gotten too tall to support their own weight. This recipe requires quite a bit of prep work, but cooks really quickly once you have your mise-en-place finished and are ready to go.

Spicy Chicken Fried Rice with Peanuts
from Cooking Light, March 2010

makes 5 servings

1/4 c. less-sodium soy suace
1 T. dark brown sugar
1 t. dark sesame oil
3/4 t. crushed red pepper
2 T. canola oil
2 c. diced red bell pepper (about 2)
1 c. diced onion
1/4 c. thinly sliced green onions
2 T. minced peeled fresh ginger
2 large garlic cloves, minced
5 c. cold cooked brown rice
2 c. diced cooked chicken (about 1 lb)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 c. chopped, unsalted, dry-roasted peanuts

1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 T. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.

 

  

 

Bacon and Butternut Squash Pasta

Every time I get a new issue of Food and Wine or Cooking Light, I go through page by page marking each recipe I want to try with a Post-It note. Most months I don't get to even half of the bookmarked recipes, but I definitely try. I'm working on incorporating more vegetarian dishes and those very light in meat into my diet, and this dish fits the bill. It also gives me the opportunity to use the green onions I've been growing in my apartment and to eat butternut squash, a vegetable I don't have often enough.

Many people seem to have an aversion to blue cheese, either because the taste and/or smell is too pronounced or they don't like the concept of visible mold streaked throughout (penicillium, in case you're interested). If this is the case, I would suggest feta or queso fresco as a substitute, although the blue cheese taste is very subtle in this dish and I don't think most people would know it had blue cheese unless you told them.

I was surprised at how such an odd combination of ingredients made an absolutely delicious dinner. This will most definitely be made again at my house. In addition being delicious, it's also quite inexpensive, a big bonus in my book.

Bacon and Butternut Squash Pasta
from Cooking Light, March 2010

yields 4 servings

3 1/4 t. salt, divided
8 oz. uncooked fettuccine
2 bacon slices
2 T. butter
3 c. (1/2-inch) cubed, peeled butternut squash
2 garlic cloves, minced
1/2 c. (2 oz.) crumbled blue cheese
1/2 c. sliced green onions

1. Bring 3 quarts water and 1 T. salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 c. cooking liquid.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 t. drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; saute 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 t. salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.