Chickpea, Spinach, Feta, and Pepita Tacos

It looks like I'm falling into another Joe Yonan recipe theme - tacos! And why wouldn't I be? Tacos are undeniably fantastic. No matter your dietary restriction or preference, there's a taco out there for you, a peaceful culinary neutral zone where everyone from carnivores to gluten-free vegans can find something delicious to fill their belly.

My own taco preferences run quite the gamut as well. While you won't find me in the drive-through getting Doritos Locos tacos, I might be chowing down on anything from the quick-and-easy crunchy ground beef variety to handmade corn tortillas stuffed with long-cooked carnitas. This meal, however, lies somewhere in between. I took a shortcut and bought my tortillas, and though I didn't spend all day lovingly crafting my taco filling, I spent just enough time prepping and crafting this complex filling to still make it feel like a special treat.

The list of ingredients might seem a little long, but I promise this is just the right amount of complex. The basic combination of onions, beans, garlic, tomatoes, and greens form a healthy, filling, and delicious base, but it's the luxurious finishes - feta, avocado, and pepitas - that make these tacos so special. They're smoky, spicy, salty, fresh, and rich all at the same time, a wonderful variety of flavors and textures incorporated into each messy bite. You might end up with a few delicious juices dripping down your chin, but these tasty tacos are worth every bit of  inconvenience.

Chickpea, Spinach, Feta, and Pepita Tacos
adapted from Serve Yourself by Joe Yonan
serves 1

3 or 4 corn tortillas, preferably homemade
1 teaspoon extra-virgin olive oil
1/4 teaspoon ground ancho chile
2 cloves garlic, thinly sliced
1 small shallot lobe, thinly sliced or 1/4 cup finely diced onion
1 small tomato, chopped (or substitute 1/2 cup canned crush tomatoes in their juices or even salsa)
1/3 cup cooked chickpeas, preferably homemade, drained and rinsed
1 ounce (about 1 cup) lightly packed spinach, chard, or baby kale leaves, stacked, rolled, and thinly sliced
Kosher or sea salt
Freshly ground black pepper
1/2 avocado, peeled, seeded, and sliced cut into chunks
1 ounce queso fresco or feta cheese, crumbled
1 tablespoon roasted pumpkin seeds (pepitas; see note)
Hot sauce, such as Tabasco or Tapatio, for serving (optional)
Cilantro, for serving (optional)
1/2 lime, cut into wedges, for serving (optional)

1. Warm the tortillas and wrap them in aluminum foil to keep warm.

2. Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.

3. Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.

4. Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Serve with your choice of hot sauce, cilantro, and lime wedges.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375 degrees F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cook completely. Alternatively, toast them in a skillet over medium heat, tossing frequently.

Black Bean Soup with Toasted Coconut and Pepitas

It seems I've finally come to the end of my concentrated soup base experiment. There's been sweet potato soups and black bean soups galore, concluding with my personal spin on Joe Yonan's black bean soup base. I'll admit that I plagarized from myself a bit, again using rich and crunchy toasted coconut that worked so well with the sweet potato variety, this time swapping out the almonds for a smattering of pumpkin seeds. The creamy, spicy base really pops in contrast to the rich and toasty coconut and pepitas, the flavors and textures contrasting and complementing simultaneously. Although I didn't have any in the fridge to add this time, spinach or other hearty greens would be a nice nutritional boost, as with sweet potato soup. If you can't imagine eating a bowl of soup crusty bread, a roll, or crackers for dunking, I recommend a hearty handful of tortilla chips to get you through this bowl.

Now that I've made my way through all of Joe Yonan's recipes with concentrated soup base, I'm on to tackle his pasta sauce-based recipes, which extend far beyond dressing up some penne. While I'll look back fondly on this last culinary adventure, I'm excited to move on to the next one.

Black Bean Soup with Toasted Coconut and Pumpkin Seeds
serves 1

1 to 1 1/2 cups Spicy Black Bean Soup Base (see below)
Up to 1/2 cup water, or chicken, shrimp, or vegetable stock
Kosher or sea salt

1 tablespoon raw pepitas (pumpkin seeds)

1 tablespoon unsweetened flaked coconut

1. In a small saucepan over medium heat, warm the soup base. Whisk in enough stockor water to reach desired consistency. Cook for a few minutes to heat the soup through. Taste and add more salt, if desired. Decrease the heat to low, cover, and keep it hot while you make the topping.

2. Heat a small skillet over medium-high heat. Add the pepitas and coconut and cook, stirring occasionally, until they are fragrant and lightly browned, about 4 to 5 minutes.

3. Pour the soup into a serving bowl, top with the pepitas and coconut, and serve warm.
Spicy Black Bean Soup Base
from Serve Yourself by Joe Yonan
makes 4 to 5 cups

2 dried ancho, guajillo, or New Mexico chiles, or more to taste
1/2 pound dried black beans (1 heaping cup)
2 tablespoons extra-virgin olive oil
1 carrot, peeled and cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
2 shallot loves or 1/2 small onion, cut into 1/2-inch cubes
1 large garlic clove, chopped
Pinch of ground cinnamon
Pinch of ground allspice
1/2 teaspoon kosher or coarse sea salt, plus more as needed

1. Tear, break, or use scissors to cut the anchos into small strips or pieces. Combine them with the bean in a large bowl and add enough water to cover by 1 inch. Let soak for at least 6 hours or overnight.

2. Pour the oil into a 3-quart saucepan over medium heat. When the oil starts to shimmer, add the carrot, celery shallots, garlic, cinnamon, and allspice. Reduce the heat to medium-low, cover, and cook the vegetables slowly until they start to become tender, about 10 minutes.

3. Add the beans, chiles, their soaking liquid, and enough water to cover the beans by 1 inch. Increase the heat to high to bring the contents to a boil. Then decrease the heat to low so that the liquid is at a bare simmer.

4. Cover and gently cook until the beans are very tender, 1 to 2 hours, depending on the age of the beans. Add the salt, cook for a few more minutes, then let cool for 10 to 15 minutes.

5. Use a handheld immersion blender to puree the soup, then taste and adjust the salt if needed. (Alternatively, you can puree it in a blender or food processor. If you are using a blender, be sure to remove the center cap on the lid and cover with a dish towel to let steam escape, and work in small batches to avoid splattering the soup.

6. Divide it into 4 portions and use immediately, refrigerate up to 1 week, or freeze in small containers or heavy-duty freezer-safe resealable plastic bags, pressing as much air out of the bag as possible before sealing. It will keep frozen for several months.

Roasted Chile Relleno with Avocado-Chipotle Sauce

Whether in their fresh or dried (ancho) form, poblanos are my favorite pepper, and consequently I have a real weakness for chile rellenos. It's one of my favorite things to order when I'm out for Mexican food, and I'll happily chow down on both the Americanized and authentic versions. Despite a deep love for this dish, I don't have the ambition or time to bread and deep-fry chile rellenos at home. But a roasted version? That I can handle.

Restaurant chile rellenos are often just stuffed with wonderfully indulgent amounts of cheese, but I love the added veggie, beans, and grains in the homemade version that create a much more varied collection of flavors and textures. Though it lacks a deep-fried breading, the luxurious avocado sauce and toasty pepitas add their own unique richness and crunchiness that are still amply satisfying. A healthier and less labor-intensive version of the Pueblan classic, this dish is a more-than-fitting use of that state's namesake pepper to fulfill your spicy, cheesy cravings.

Roasted Chile Relleno with Avocado-Chipotle Sauce
adapted from Serve Yourself by Joe Yonan
serves 1

1 large or 2 to 3 small to medium poblano peppers

For the Filling:
2 teaspoons extra virgin olive oil
½ teaspoon ground ancho chile
1 medium shallot lobe, thinly sliced
1 clove garlic, thinly sliced
4 or 5 Swiss chard leaves, stacked, rolled, and thinly sliced (or spinach or kale)
1 plum or other small tomato, cored, seeded, and chopped
¼ cup cooked black or pinto beans, preferably homemade, rinsed and drained
¼ cup cooked brown or white rice, farro, or quinoa
1 ounce Monterey Jack or cheddar cheese, cut into small chunks or grated
Kosher or sea salt

For the Sauce:
½ avocado, pitted
2 tablespoons low-fat yogurt or sour cream
¼ teaspoon adobo sauce (from a can of chipotle in adobo)
Juice of ½ lime
2 to 3 tablespoons water
1 tablespoon roasted shelled pumpkin seeds (pepitas)

1. Preheat the oven to 400°F.

2. Blacken the skin of the poblano pepper by turning a gas burner to high and setting the poblano right on the grate, using tongs to turn it periodically until it is charred all over. (If you don’t have a gas stove, preheat your oven broiler and set the poblano on a pan about 4 to 5 inches from the broiler element or flame and broil for 5 to 6 minutes, turning periodically until it is charred all over.) Transfer the pepper to a stainless steel or glass bowl, cover with plastic wrap, and let steam as it cools.

3. While the poblano is cooling, make the filling. Pour the olive oil into a medium skillet over medium heat. When the oil starts to shimmer, sprinkle in the ground ancho chile and cook for about 30 seconds, until it foams and releases its aroma. Add the shallot and garlic and cook, stirring occasionally, until the vegetables start to soften, 2 to 4 minutes. Stir in the Swiss chard and tomato and cook until the chard wilts and the tomato softens, 4 to 5 minutes. Transfer to a small bowl. Stir in the black beans, rice, and cheese, and season with salt to taste. Let cool.

4. When the poblano is cool enough to handle, gently rub off the blackened skin, being careful not to tear the flesh open. Use a sharp paring knife to cut a slit on one side of the poblano, starting near the stem and cutting about halfway down the side. Carefully reach in and remove the seeds, trying not to enlarge the opening if possible. Use your hands to carefully stuff the filling into the poblano, getting it as full as possible. Carefully transfer the stuffed poblano to a baking sheet, cut side up. Don’t worry if the filling is exposed.

5. Roast the poblano for 15 to 20 minutes, until the filling is bubbling and the cheese is melted. Remove from oven and let cool slightly.

6. While the poblano is roasting, make the sauce. Scoop the avocado flesh into a small bowl and use a fork to thoroughly mash it. Whisk in the yogurt, adobo sauce, and lime juice, adding more water if you want the sauce to be thinner. Pour enough sauce onto a dinner plate to evenly coat the botom.

7. Transfer the poblano to the plate and spoon remaining sauce on top, sprinkle with the pumpkin seeds, and eat.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375°F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

Applesauce Flax Oat Bars with Fruits and Seeds

When it comes to breakfast on-the-go, these bars are the ultimate in portable oatmeal. I was personally sold on this recipe from the first ingredient on the list, healthy and flavorful coconut oil. I first bought coconut oil specifically to make Oatcakes, one of my all-time favorite snacks, but because I don't have familiarity with is as I do other oils, it hasn't gotten nearly the use it should. The rest of ingredients on the list - from the peanut butter, now shown to reduce the risk of breast disease, to the nuts, seeds, dried fruit, and spices - are no slouch either. Raisins, cranberries, pepitas, and sunflower seeds are ingredients that I always have in the pantry, but dried blueberries, cherries, or apricots or any kind of kind of nuts, preferably toasted, would make great substitutions. The applesauce keeps these bars moist and adds a subtle sweetness, but my next experiment with this recipe is sure to be using pumpkin puree instead of part or all of the applesauce. Individual bars freeze well, especially if you bake them in an individual brownie pan, which gives you more brown and crispy edges and makes them more structurally sound. With all the goodness of a loaded bowl of oatmeal, these bars pack flavor and nutrition into a form that's easy to eat anytime, anywhere.

Applesauce Flax Oat Bars with Fruits and Seeds

adapted from The Kitchn

makes 12 bars

1/4 cup melted coconut oil
3 tablespoons smooth peanut or almond butter
3 tablespoons honey, maple syrup, or brown rice syrup
1/4 cup ground flax seeds
1 1/4 cups apple sauce
1 teaspoon vanilla
3 cups rolled oats (use certified gluten-free oats if necessary)
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
1/4 cup sunflower seeds
1/ 2 to 1 teaspoon cinnamon (to taste)

1/4 teaspoon nutmeg (optional)
1/4 teaspoon salt

1. Preheat oven to 325°F. Line an 8"x8" baking pan with parchment paper.

2. In a small saucepan over low heat, combine the melted coconut oil, peanut butter, and brown rice syrup and stir until melted. Remove from heat. Add the ground flax seeds, apple sauce, and vanilla, and whisk to combine.

3. In a large bowl, combine the oats with the dried fruit, seeds, cinnamon, nutmeg, and salt. Add the liquid mixture to the dry ingredients and stir until well combined.

4. Transfer the mixture to the baking pan, pressing with your hands to create an even surface.

5. Bake until golden, about 45 minutes. Cool completely in pan. Lift out and cut into 12 pieces.

6. Store in an airtight container in the refrigerator. Wrap individual bars tightly for transporting.

Granola Protein Bars

While I have a homemade or store bought granola bar, healthy cookie, every morning at work for a snack, they rarely fill me up until lunch time. The homemade ones usually do a better job, but my stomach still starts grumbling at least an hour before I get to sit down to eat. This granola bar is definitely the snack that has come the closest to keeping my tummy rumble-free until lunch. Perhaps it's the addition of vanilla protein powder, which adds subtle flavor in addition to stomach-satisfying protein, the generous size, or a combination of the two, but these the bars are exactly the fuel my stressful workday demands. Aside from the protein powder, all these elements are old hat for granola bar recipes, but that doesn't make the combination any less delicious. I close a classic combination for my first attempt, cranberry and walnut, but I already have other pairings in mind for rounds two and three - blueberry almond flax and apricot pistachio. As per usual, I froze extras, plucking one out each day to pack in my lunch, these bars just as scrumptious after thawing as fresh from the pan. They've only made it to the office so far, but I'm looking forward to the day I pack up a couple of these and hit the trail, snacking happily as I enjoy the all-too-fleeting summer in the great outdoors.

Granola Protein Bars
adapted from The Sprouted Kitchen
makes 8 large or 16 small bars

1 ¼ c. old-fashioned rolled oats

1 c. chopped nuts and seeds (almonds, pecans, walnuts, sunflower seeds, pepitas, etc.)
½ c. honey
1 T. water
1 t. pure vanilla or almond extract
1 t. ground cinnamon
¼ t. sea salt
1 c. crisp brown rice cereal
½ c. vanilla protein powder
1 c. dried fruit (raisins, cherries, cranberries, blueberries, apricots, etc.), chopped if necessary

1. Preheat the oven to 350 F. Spread the oats and nuts and/or seeds on a rimmed baking sheet and bake until just barely toasted, about 10 min. Remove from the oven and let cool.

2. Turn the heat down to 300 F. In a large mixing bowl, stir together the honey, water, vanilla, cinnamon and salt. Add the toasted oats and nuts, the rice cereal, and protein powder and stir until everything is coated. Stir in the dried fruit.

3. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Dump the granola mixture in the center. Using a large spoon or your fingers, press the mixture down firmly (wetting the spoon or your fingers with warm water or spraying them with cooking spray will help), being sure to push it all the way to the corners. Bake until the top is slightly toasted, 23-25 min.

4. Remove from the oven and let cool completely. Pull them out by the parchment edges and cut eight large bars or 16 small bars of equal size.

Coconut, Oat, and Quinoa Granola

There are infinite combinations for delicious homemade granola. I'm constantly mixing up the fruits and nuts that I throw in to my granola, but the one element I do neglect to change up enough is the grains. Granted, granola is pretty much defined by rolled oats, but there's certainly room for adding other grains, especially protein-rich quinoa, which adds a lovely nutritious crunch. Millet would also be a welcome addition, but it doesn't come with quite the nutritional bonus of quinoa. The remaining ingredients are a particularly delightful melange of nuts, seeds, coconut, and dried fruit that become wonderfully crunchy and subtly sweet when slowly baked in a light glaze. I typically eat granola for breakfast, but this also makes a wonderful topping for frozen yogurt or ice cream and is special enough to give as a gift. So much of my eating follows the seasons, but granola always has a place in my diet, from spring to winter, breakfast to dessert.

Coconut, Oat, and Quinoa Granola
adapted from Aida Mollenkamp
makes about 3 cups

2 tablespoons unsalted butter or virgin coconut oil
2 tablespoons honey, maple syrup, or brown rice or agave syrup
1.5 tablespoons packed dark brown sugar
1 teaspoons vanilla bean paste or extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1.5 cups old-fashioned oats (not instant)
1/2 cup chopped pecans, walnuts, or almonds
1/2 cup packed unsweetened flaked coconut
1/4 cup + 2 tablespoons cup uncooked quinoa, flaxseed, or hemp seed
1/2 cup shelled pumpkin seeds (pepitas)
1/4 cup raisins, currants, or dried cranberries

1. Heat the oven to 350°F and arrange a rack in the middle. Combine butter or coconut oil, honey, sugar, vanilla, cinnamon, and salt in a small pan and bring to a simmer over medium heat. Pour mixture into a bowl, add the oats and nuts and toss until evenly coated.

2. Spread the oat mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir in the coconut, quinoa or seeds, and pumpkin seeds, and spread out into a thin layer. Continue baking until the granola is very golden brown and smells toasted, about 10 to 15 minutes more. (Note : Granola should be golden and slightly crisp -- remember that it will crisp even more as it cools. Keep an eye on the granola at this point because, depending on the thickness of your baking sheet, it will cook faster or slower than mine did.)

3. Place the baking sheet on a wire rack and cool the granola to room temperature, at least 15 minutes.
When the granola is cool, add the dried fruit and toss to combine.

Parsnip, Apple, and Cheddar Salad

This recipe is quite literally a peek into my lunch box. I bring salad to work for lunch a couple days a week (and usually have salad for lunch during the weekend), so I have to come up with a lot of new recipes to keep it interesting. All too often I fall into the dried fruit + cheese + nuts rut, which can get a little dull despite the many variations on that recipe I cycle through. I'm also trying to cut back on cheese (though I love it so) and incorporate more veggies into my salad, both of which this accomplishes beautifully. Parsnips are seldom a vegetable I purchase, but their roasted zesty sweetness is the perfect contrast to the crisp, tart apples, reminding me what a shame it is that I too often neglect this unassuming vegetable. Smoky cheddar cheese gives just the right amount of richness and pumpkin seeds add a lovely crunchy pop to each bite, bringing the dish to a perfect balance. If you're craving seasonal flavors, but not in the mood for a heavy meal, look no further than this salad. Roasted roots, crispy apples, pumpkin seeds, and savory cheese all possess the very soul of colder seasons, but the delicate greens they rest upon remind us that warm and sunny days will too be here again.

Parsnip, Apple, and Cheddar Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces parsnips, peeled and cut into small dice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Half of a small tart apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce shredded or cubed smoked or sharp cheddar cheese
2 tablespoons/0.5 ounce roasted pepitas (pumpkin seeds)

1. Preheat oven to 450 degrees F. Toss parsnips with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until parsnips are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with parsnips, apple, cheese, and pepitas. Drizzle with dressing of choice and enjoy!

Surfer's Granola

For a while, I'd gotten into the bad habit of buying granola. I know that it's cheap and easy to make, but I'd gotten caught up in other projects (namely homebrewing) and abandoned my habit of making all my own granola and granola bars. And although I maintain a dedication to the fermented arts, I also made a New Years' resolution to get back into the habit of stocking my pantry and freezer with the fruits of my own labor. I've had this recipe bouncing around in the back of my head since I originally saw it in Bon Appetit and thought there no better time to conquer long-neglected tasks than the first week of the New Year. I don't much buy in to the idea of having to make goals and or better yourself on any sort of set schedule, but I do adore ritual and tradition and the psychological boost of a clean slate. And so I started off my year with a number of culinary efforts, including this granola. I've made many fruit and nut granolas, but this one distinguishes itself with a pleasant added crunch from the millet and unique texture. By first soaking the oats with hot water and then baking low and slow, you form delightfully crunchy shards of granola in all shapes and sizes. It's true that baking the nuts and oats separately requires more time and effort that the typical granola where they're all baked together at a higher temperature, but it's well worth it for the new sensory experience. Whether sprinkled generously over yogurt for breakfast or ice cream for dessert, this granola will delight your taste buds with salty, sweet, crunchy, and soft in each delicious bite.

Surfer's Granola
adapted from Bon Appetit
makes about 1 quart

2 cups old-fashioned oats
1/4 cup millet (optional; if not using, add an extra 1/4 cup oats)
1 tablespoon golden or other flaxseeds (optional)
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup honey
4 tablespoons extra-virgin olive oil, divided
2 tablespoons (packed) dark brown sugar
3/4 raw almonds, coarsely chopped
1/3 cup raw shelled pumpkin seeds (pepitas)
1/3 cup raw sunflower seeds
1 tablespoon dark brown sugar
1/2 cup raisins or dried cranberries

1. Heat oven to 300°. Mix oats, millet and flaxseeds (if using), 1/4 tsp. salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.

2. Bring honey, 2 Tbsp. oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.

3. Bake oat mixture, stirring 2–3 times, until dark golden brown, 50–70 minutes. Place sheet on a wire rack and let oat mixture cool completely.

4. Increase oven temperature to 350°. Mix remaining 1/2 tsp. salt, remaining 2 Tbsp. oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 12–15 minutes. Place sheet on a wire rack and let nut mixture cool completely.

Combine oat mixture, nut mixture, and raisins in a large bowl.