BBQ Cauliflower Grilled Cheese

As a born and bred Wisconsin girl, I never need an excuse to eat a grilled cheese, but as the days grow short and the temperatures drop, I crave them even more. I can't complain about even the most basic version, provided it's served hot with a cup of tomato soup, but there's certainly plenty of room for creativity too.

Roasted cauliflower is another food I just can't get enough of, so I figured why not toss it on my grilled cheese? It makes my sandwich tastier and healthier and is a wonderfully easy way to sneak in more of those veggies we all need. Fall and winter are prime time for roasted vegetables, so you may have some leftovers hangimg around as I perpetually do, but it's well worth cooking up some just for this occasion. The creamy barbecue mayo is the perfect sweet and spicy sauce (if you use a quality BBQ) and the touches of red onion and greens have just enough acidity and freshness to contrast the rich and nutty Gruyére. It takes a little more time and a few more ingredients than the bare bones version, but the upgrade to gourmet is completely worth it.

While the long days and warm temperatures of summer are fading away, there are no shortage of wonderful things to embrace about fall, especially the culinary fare. And I can't wait to keep the cozy meals coming.

BBQ Cauliflower Grilled Cheese
serves 1

1/2 tablespoon light mayo
1/2 tablespoon barbecue sauce
2 slices whole grain bread
2 ounces raw cauliflower, cut into approx. 1/4-inch thick slices (or leftover cooked cauliflower)
Olive oil
Salt and freshly ground black pepper.
A few thin slices of red onion
A few leaves of spinach or other greens (optional)
1 ounce Gryuere, thinly sliced or shredded
Cooking spray

1. Preheat a pan over medium heat. If using raw cauliflower, toss with olive oil and season with salt and pepper. Place the cauliflower in the pan, flat side down, and cook until the first side is nicely caramelized, about 4 to 6 minutes (depending on the thickness of slices). Flip the cauliflower over and cook until the other flat side is also nicely browned and tender, another 4 to 6 minutes.

2. In a small bowl, combine mayo and mustard and mix thoroughly. Spread on one slice of the bread.

3. Place the spinach on the second slice of bread and top with the cauliflower, red onion, and cheese. Place the other slice of bread on top.

4. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through, about 3 to 5 minutes per side. Cut sandwich in half and serve promptly.

Chicken, Blueberry, and Feta Wrap

I've got a pretty good thing going with putting fresh fruit on my sandwiches, so I figured there was no reason not to continue. Raspberries, strawberries, and cherries have all gotten their turn, and it's only fair that blueberries get a chance to play too. Michigan might be known for blueberries, but we do pretty well here in Wisconsin as well, but when their season is so fleeting, you've got to chow down on them when you can. While in this prime blueberry time, you'll find me adding them to salads, oatmeal, and yogurt, preserving them en masse in Perfect Blueberry Syrup, and just generally adding them to everything that I can. Like the other fresh fruit sandwich recipes I shared, this recipe relies on the harmony of fresh fruit, bitter greens, and salty cheese, a template with infinite combinations yielding delicious results. Sweet pops of blueberry liven up each bite, mingling perfectly with the savory feta and crunchy veggies that surround the chicken with complementing, contrasting flavors. The chicken isn't strictly necessary here, but it does make this into a much more filling meal; vegetarians can substitute white beans for the same satisfying result. This wrap is good warm, room temperature, or cold, so whether you eat it as soon as it's prepared for dinner or the following day for lunch, you won't be disappointed with your meal.

Chicken, Blueberry, and Feta Wrap
serves 1

4 ounces boneless, skinless chicken breast
Cooking spray
Kosher or sea salt and freshly ground black pepper
1/2 tablespoon light mayo
1/2 tablespoon Dijon mustard
Splash of balsamic vinegar
1 whole grain tortilla or wrap
A few leaves of arugula (about 1/4 ounce)
Thinly sliced red onion
1/4 cup fresh blueberries
1 ounce feta cheese, sliced or crumbled

1. Preheat a pan over medium heat and spray with cooking spray. Season chicken on both sides with salt and pepper and cook, flipping once halfway through, until internal temperature reaches 170 degrees F. Set aside to rest for a few minutes, then slice into 1/4-inch to 1/2-inch thick slices.

2. In a small bowl, combine mayo, mustard, and vinegar and mix thoroughly. Spread on the center of the tortilla. Top with the arugula and red onion and then the blueberries, lightly smashing them to an almost jam-like consistency.

3. Add the cooked chicken and feta and roll up the tortilla. Cut in half and serve.

Broccoli Strawberry Salad with Goat Cheese and Almonds

One of the highlights of spring for me is the Dane County Farmers' market moving back outside onto Capital Square after spending the winter indoors. I feel fortunate to live somewhere that has a year-round farmers' market, especially up here in the great white north, but I love it so much more when I get to buy my produce in the fresh air of the early morning. Dominated now by root vegetables and greens, the offerings are relatively modest right now, but as the farmers' market bounty grows, so will my consumption of salads like this one. Spinach and onions are available now, but soon berries and crucifers will join them, this salad getting increasingly delicious as the season progresses.

This salad follows my general template for main-course salads - greens + onion + veggie + fresh or dried fruit + nuts + cheese. It's not a revolutionary formula, but I use it so often because it works. The spinach is fresh and crunchy, red onion provides astringency, and the roasted broccoli is tender and smoky, creating a delicious veggie base for the all finishing touches. The sweetness of the strawberries pops against these ingredients, especially with the addition of rich and toasty almonds and creamy, tangy goat cheese. Balsamic vinaigrette is an especially good choice for this salad, the extra acidity another nice contrast, but a honey mustard dressing is great as well. I eat plenty of salads all year long, but when the grass is green and the sun is warm, they taste all the more delicious.

Broccoli Strawberry Salad with Goat Cheese and Almonds
serves 1

2 ounces baby spinach or lettuce, washed (about 2 cups)
1/2 ounce thinly sliced red onion
2 ounces roasted or grilled broccoli (about 1/4 cup)
1 ounce quartered or sliced strawberries (about 2 tablespoons or 3 to 4 small to medium or 2 large strawberries)
2 tablespoons chopped toasted almonds
2 tablespoons crumbled goat cheese
Salad dressing, for serving

1. Divide spinach evenly between two plates and top each with red onion, broccoli, strawberries, almonds, and goat cheese. Drizzle with dressing of choice and enjoy!

Tacos with Mushrooms, Kale, and Chile-Caramelized Onions

Remember that new taco obsession I predicted? It has most definitely come to pass, yet another recipe theme from Joe Yonan I can't resist exploring. There's a long list of foods that become a tasty meal when wrapped up in tortilla with some cheese and hot sauce, but all the subtle additions that make these tacos much more than mushrooms, greens, and cheese.

They may share some spices and salty cheese with their predecessors, but these tacos are a different and delicious beast. The onions are infused with a familiar spicy smokiness, but the sprinkling of sugar amps up the caramelization and fuses all the flavors quickly. Mushrooms, while not terribly interesting on their own, are the perfect flavor sponges for vibrant spices used here, while also picking up a brown crust of their own along the way. The greens add a nice bit of nutrition, color, and freshness, completed nicely by the salty cheese and final dash of heat over the top.

Out of corn tortillas or not in the mood for tacos? This hearty, spicy, and earthy concoction could also be served over rice or other grains, happily wrapped up in a burrito, or topped with some runny eggs. No matter what you decide to do with this vegetarian taco filling, it won't leave your taste buds or belly disappointed.

Tacos with Mushrooms, Kale, and Chile-Caramelized Onions
adapted from Serve Yourself by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil

1/2 teaspoon ground ancho, chipotle, or other chile

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 small red onion, thinly sliced (about 1 1/2 cups)

3 cloves garlic, thinly sliced

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon sugar

3 or 4 corn tortillas, preferably homemade

6 ounces oyster, cremini, hen of the woods, or other meaty mushrooms, cut into large pieces
1/2 cup frozen or 1 to 2 cups fresh baby kale or spinach

1 ounce queso fresco, soft goat cheese, or feta cheese, crumbled

Salsa or hot sauce of choice, for serving

1. Heat the oil in a large skillet over medium heat. When it shimmers, sprinkle in the ground ancho, cumin and cinnamon and cook until the spices sizzle and are very fragrant, about 30 seconds. Toss in the onion slices, stirring to break them apart. Cook until the onion starts to soften, 3 to 4 minutes. Stir in the garlic, salt, and sugar. Decrease the heat to low and continue to cook, stirring occasionally, until the onions are very soft, about 10 minutes.

2. While the onions are cooking, warm the tortillas and wrap them in aluminum foil to keep warm.

3. Increase the heat under the skillet to medium-high, add the mushrooms, toss to combine, and cook, stirring occasionally, until the mushrooms exude their juices and are just shy of tender, 3 to 4 minutes. Add greens and cook, stirring frequently, until greens are warmed through and mushrooms are tender, another couple minutes. Remove from the heat.

4. Lay the tortillas out on a plate. Divide the mushroom-onion mixture among the tortillas. Top each with a few crumbles of the goat cheese, a bit of greens, and a drizzle of salsa, and eat.

Bulgur Salad with Chickpeas, Roasted Peppers, and Feta

Ideally, I have a good supply of prepared and portioned cooked whole grains in my freezer at all times. In reality, this doesn't always happen, so I make sure to always have plenty of quick-cooking whole grains in my pantry like couscous, quinoa, and bulgur. Bulgur takes less than half an hour to cook and is an eager sponge for flavors, making it a perfect choice for quick lunch or dinner. Whole grains + veggies + beans + cheese is one of my favorite meal templates, and while it can accommodate any odds and ends you happen to have, this combination is delightful enough to be worth repeating. Bulgur is delightfully nutty, and the roasted peppers and salty feta complement it well. The parsley adds freshness, red onion a sharp accent, and the chickpeas substance, with a smoky, spicy vinaigrette blending it seamlessly together.

I can't complain about this recipe as written, but there is a certainly a world of variations to be explored. Don't have bulgur? Swap it out for quinoa or brown rice. Not a fan of chickpeas? Try black, pinto, or navy beans. Cilantro can stand in for parsley, goat cheese can replace feta...the list of substitutions goes on and on. Carnivores can add grilled meat (I especially recommend steak) and vegans can substitute extra beans for the cheese, making this recipe universal, even if trying to avoid meat, dairy, or gluten. I made this for one when making a quick lunch, but it can certainly be scaled up to feed a crowd.

Whether prepared verbatim, or merely used as inspiration, this is the kind of recipe that every busy person should keep in their back pocket.

Bulgur Salad with Chickpeas, Roasted Peppers, and Feta
adapted from Epicurious
serves 1

3/4 cup prepared bulgur (from 1/4 cup uncooked)
1/4 cup chickpeas

1/4 cup roasted red and/or yellow peppers

2 tablespoons chopped or thinly sliced red onion

2 tablespoons finely chopped parley

2 tablespoons/0.5 ounce crumbled feta cheese
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice

1/4 teaspoon honey
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper

1. Combine bulgur, chickpeas, roasted peppers, red onion, parsley, and feta cheese in a bowl and toss to combine. 

2. Whisk the oil, lemon juice, honey, cumin, cayenne, together in a small bowl. Season to taste with salt and pepper.

3. Add dressing to salad and stir gently. Serve at room temperature or cold.

Zucchini Melt

If you've followed this blog regularly, you're well aware that once I create a new recipe, I often can't stop riffing on it. Once I'd emptied the bottle of pesto chowing down on Pesto Zucchini Melts and Pesto Chickpea Melts, I tried to think of how else I could pile zucchini high on my sandwich. I figured if my pesto-based formula had adapted so well from chickpeas to zucchini, why not my Mashed Chickpea Salad recipe? I amped up the fresh herbs and added cheese to make it reminiscent of a tuna melt, this recipe translating easily from beans to veggies. Zucchini provides a tender-crisp, if mostly flavorless base, a great showcase for the combination of sharp red onion and Dijon, creamy mayo, sweet-sour relish, and vibrant fresh herbs. I like the contrast of the nutty Swiss cheese against this palate, but it could also be fantastic with any number of other cheeses like cheddar or provolone. It's a great vegetarian substitute for a tuna melt, but a fantastic sandwich in its own right and the perfect use to a glut of late summer zucchini.

Zucchini Melt
serves 1

1/2 cup shredded zucchini
2 tablespoons finely chopped red onion
1.5 tablespoons mayo
1 tablespoon relish
1/2 tablespoons Dijon mustard
1 tablespoon chopped fresh dill, chives, parsley, or other herb (optional)
Whole grain tortilla, bread, or pita
1 ounce thinly sliced Swiss cheese
Canola or olive oil cooking spray

1. Place shredded zucchini in a colander, sprinkle with salt, and toss to combine. Allow to drain for at least 15 minutes, then squeeze in a paper towel to remove excess moisture.

2. Mix all ingredients together in a bowl and stir well to combine. Spread mixture evenly one one slice of bread, top with cheese, and place second slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Add sandwich and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Pesto Zucchini Melt

The zucchini just keeps a'coming, and so do the recipes I have to share. While most of what I've shared so far this season has been my take on someone else's recipe, this was the first recipe the came to me without any external inspiration. As a born-and-bred Wisconsin girl I've made my fair share of fancy grilled cheeses, so it only seems natural that use that template to use up the bountiful crop my Wisconsin garden has bestowed upon me. Zucchini is admittedly mostly a good canvas, so the gooey cheese and herby pesto are the real stars here, providing a fresh and crunchy base nicely contrasted by a hint of sharp red onion. With a plentiful herb garden I also have a plethora of homemade pestos at my disposal, but this is scrumptious with even the store bought variety. Pesto, whether store-bought or homemade, is one of the best shortcut ingredients to keep around, punching up pastas, proteins, eggs, sandwiches, and salads with minimal effort. All the satisfying richness of grilled cheese, with an element of sneaky vegetable nutrition, this twist on a comforting classic is a winter staple with a bit of summer soul.

Pesto Zucchini Melt
serves 1

1/2 cup shredded zucchini

1/8 teaspoon kosher salt
1 tablespoon mayo
1 tablespoon pesto
2 tablespoons thinly sliced red onion
Whole grain tortilla, bread, or pita
1 ounce thinly sliced or shredded mozzarella and/or provolone

Canola or olive oil cooking spray

1. Place shredded zucchini in a colander, sprinkle with salt, and toss to combine. Allow to drain for at least 15 minutes, then squeeze in a paper towel to remove excess moisture.

2. Mix zucchini, mayo, and pesto together in small bowl. Spread mixture evenly one one slice of bread, top with red onion and cheese, and place second slice of bread on top.

3. Preheat a pan over medium heat and spray with cooking spray. Add sandwich and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Grilled Spicy BBQ Chicken (or Shrimp) Pizza

I can't remember a time in my life when I didn't love pizza. But while I had a tendency to crave a doughy, thick crust pizza in my younger days, now I'm all about the crispy Neapolitan-style. Madison has a number of delicious Neapolitan style pizza places which I enjoy frequenting, though sadly there's no way to get that 900 degree wood-fired deliciousness at home. But making pizza on the grill, be it gas or charcoal, isn't a half-bad substitute. The crust cooks quickly, achieving the glorious bubbles and blackened spots of a Neapolitan oven, picking up a wonderful smokiness from charcoal or wood chips. But that's where the similarity to Neapolitan pizza ends in this recipe. If I'd added the classic basil, tomatoes, and buffalo mozzarella I might be able to pass this off as in the Neapolitan spirit, but my choice of toppings take this in a very different direction.

Barbecue chicken pizza, which I believe was originally created by California Pizza Kitchen, has become a fairly standard (and beloved) menu option. The sweet-spicy barbecue sauce is a fine substitute for the regular tomato variety, a lovely companion to sharp red onion, spicy jalapeno, juicy chicken, and rich cheddar cheese. If your genes aren't working against you, cilantro adds a lovely fresh note, but feel free to leave it off if you'll be serving cilantro-haters.

Grilled Spicy BBQ Chicken (or Shrimp) Pizza
serves 1

4 ounces whole wheat pizza dough
2 tablespoons barbecue sauce (I used Howling Wolf)
2 tablespoons finely chopped or thinly sliced red onion
1 tablespoon chopped jalapeno pepper (add seeds or ribs to desired level of heat)
1/4 cup shredded cooked chicken breast (or cooked, chopped shrimp)
1 to 2 ounces (1/4 to 1/2 cup) shredded cheddar cheese
Chopped fresh cilantro, for garnish (optional)

1. Preheat a gas grill over medium to medium high heat. Meanwhile, roll pizza out on a into a round or oblong shape, about 1/8- to 1/4-inch thick, depending on desired thickness, and brush both sides with oil.

2. When grill is hot, transfer crust to grill. Replace the lid and cook for 3 minutes without disturbing. After 3 minutes, check the crust for doneness, cooking for an additional few minutes if necessary. Transfer crust to a peel or baking sheet.

3. Spread crust with barbecue sauce and top with onion, jalapeno, and chicken. Sprinkle cheese over the top and return the pizza to the grill. Reduce heat to medium low, replace cover, and continue to cook until cheese is melted, about 5 to 10 minutes. Sprinkle cilantro over the top, if desired. Slice and serve promptly.

Easy Shrimp Po' Boy

I'll freely admit most people don't have the obsession with food that I do. I enjoy time-intensive projects and DIY-ing everything I can, but not everyone has the time or inclination for that. But almost everyone has time for a slightly fancy sandwich.

I'll readily admit that I'm using the po' boy moniker pretty liberally. This beloved sandwich has its roots in New Orleans, traditionally consisting of meat or fried seafood, dressed with lettuce, tomatoes, pickles, and mayo; non-seafood po' boys often have Creole mustard and/or gravy. To simplify the cooking process I've sauteed the shrimp instead of breading and frying it, but it may be considered sacrilege to use this East Coast spice on a deep South dish. Lest you think I've forgotten about the spices of South, I add a little heat to the mayo with Tabasco sauce, and then simply dress with any of the traditional toppings I'm in the mood for (I am not a fan of raw tomatoes). It may not be authentically NOLA, but washed down with a cold Abita I may just be able to close my eyes and hear a little jazz wafting through the warm summer breeze.

Easy Shrimp Po' Boy
serves 1

4 ounces raw large or jumbo shrimp, deshelled and deveined
1/2 to 1 teaspoon Old Bay Seasoning
Olive or canola oil
Individual French roll, demi baguette, or sub roll, split
1 tablespoon light or regular mayo
1/4 to 1/2 teaspoon Tabasco sauce
Lettuce, thinly sliced red onion, sliced tomato, and pickles, for serving (optional)

1. Toss the shrimp with Old Bay and set aside. In a small bowl, combine mayo and Tabasco sauce and stir to combine.

2. Preheat broiler and brush each side of the roll with olive oil. Toast under the broiler until golden brown and crunchy, 2 to 4 minutes. Let come to room temperature and spread top half with spicy mayo.

3. Meanwhile, preheat a grill or pan over medium heat and add a drizzle of oil. When oil is hot, add shrimp and cook, turning once, until shrimp are just cooked through, about 2 to 3 minutes per side.

4. Place shrimp on top of bottom half of roll, add any additional topping you like, and serve promptly.

Pesto Chickpea Melt

Remember how I mentioned how I can get obsessed with riffing on one kind of recipe? When it comes to mashed chickpea melts, I'm still at it. Chickpeas are an excellent canvas for all manner of flavors and I've been equally pleased with the way they've played with Indian, barbecue, and now Italian flavors. Last time I was all about barbecue sauce and sharp cheddar cheese and this time I'm all about the pesto and provolone. I spend many an hour working in the kitchen over labor-intensive recipes, but sometimes it's just the punched up quick and easy recipes that really put a bright spot in my (busy) day. When it comes quick recipes like those, prepared shortcut ingredients are your best friend. I'm made both my own barbecue sauces and pestos in the past, but when there isn't time to get Fannie Farmer in the kitchen, a great bottle off the shelf is more than acceptable. The success of this recipe really comes from a happy partnership of sauce and cheese so spending a little extra for some high-quality sauce and cheese is well worth it. Somewhere between comfort food and virtuous grilled cheese, this melt is the perfect way to add a little something special to an ordinary meal.

Pesto Chickpea Melt
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1 tablespoon mayo

1 tablespoon pesto
Whole grain tortilla, bread, or pita
1 ounce thinly sliced or shredded mozzarella and/or provolone (optional)

1. Mix chickpeas, onion, mayo, and pesto together in small bowl. Spread mixture evenly in center of tortilla, cover with cheese, and roll up tortilla.

2. Preheat a pan over medium heat. Add wrap, seam side down, and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.

Bulgur with Steak and Chickpeas

Usually when I'm grilling (which is a lot in the summer), I'm grilling for more than just one meal. Most often it's extra veggies for salads, snacks or sides, but I'll often cook up a little extra protein as well. I'll freely admit that my weekend diet is not nearly as virtuous as my weekday one and this recipe is a great way to transition from my indulgent weekend tendencies to more healthful weekday ones. It might seem that this wouldn't be nearly filling enough with only two ounces of steak, but that smoky, meaty grilled flavor is more than enough to carry this dish, even in scant quantities. Lest you still think your tummy will still be left rumbling, chickpeas and bulgur bulk up this dish along with a healthy helping of veggies. A super simple dressing hits rich, acidic, sweet, and smoky notes and a burst of parsley adds the perfect fresh element. I adore this just as is, but it also opens up the door for lots of experimentation - switch out the bulgur for rice, quinoa, barley, swap steak for chicken, shrimp, pork, or even tofu and toss in whatever herbs or vegetables you'd like. Great warm, at room temperature, or cool this recipe provides a template that can be adapted to please nearly any appetite.

Bulgur with Steak and Chickpeas
adapted from Cooking Light
serves 1

1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon honey
1/4 teaspoon cumin
Dash of kosher salt
3/4 cup cooked bulgur (from 1/4 cup uncooked)
1/4 cup canned chickpeas
1/4 cup minced red bell pepper
2 tablespoons thinly sliced red onion
2 tablespoons parsley
2 ounces grilled flank steak

1. Combine olive oil, lemon juice, honey, cumin, and kosher salt. Combine bulgur, chickpeas, red bell pepper, red onion, and half of the parsley. Add dressing; toss. Sprinkle with remaining parsley and top with steak.

Mashed Curried Chickpea Salad with Raisins and Almonds

I had a rare few days off from work this past week, a stay-cation of sorts. I'm the kind of person who has a hard time sitting still, but since this is the only time off I'm allowed this summer from work because of our project schedule, I made a conscious decision to give myself a break (for once) and relax. An important element of treating myself during my time off is food. I treated myself plenty to indulgent food (perhaps too much), but I also just relished having the time to leisurely prepare healthy lunches right before it was time to eat. I didn't have any intentions of coming up with new recipes during my time off, but I was struck with inspiration to make mashed chickpea salad wraps and I can't deny my culinary muses. I'm not sure what planted the inkling of this idea since I haven't been searching for recipes anything similar, but I certainly am pleased with what my subconscious created. Chickpeas eagerly soak up flavors, and here they are paired with their frequent cohort, curry, elevated by a rich almond crunch and sweet raisin bite. As with many of my more healthy creations I made this just for one, but it could easily be scaled up to feed a crowd for a picnic or provide for days of work lunches.

Mashed Curried Chickpea Salad with Raisins and Almonds
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
1 tablespoon chopped raisins
1 tablespoon chopped almonds
2 tablespoons regular or Greek yogurt
1/4 teaspoon curry powder
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Place lettuce on tortilla (or other bread of choice) and top with chickpea mixture. Roll up tortilla, cut in half, and serve.

Sesame Beef and Asparagus Stir-Fry

After sharing Asparagus and Leek Soup earlier this week, I thought it would be seasonally prudent to share this recipe before its time too had passed. I've eaten beef and broccoli more times than I can count, but I think it's a shame how little asparagus shows up in Asian coking because it works well with so many of the staple flavors. This recipe is quick and simple, elevating a few no-brainer combinations (steak and asparagus, garlic and asparagus) with a few touches of Asian flair (teriyaki and sesame). The toasty sesame, sweet teriyaki, and pungent garlic are the perfect highlights to fresh asparagus and hearty steak, each subtle element in balance with all the others. While I find the asparagus and steak combination particularly delicious, chicken, shrimp, pork, or tofu could also be substituted, and broccoli or snap peas would work beautifully in place of the asparagus. A beautifully composed recipe as written, this easy recipe is also a great template for culinary experimentation, well-worth filing away for the next time you're at a loss for what to make for dinner or simply need to clean out the fridge.

Sesame Beef and Asparagus Stir-Fry
adapted from Bon Appetit
serves 2

1 1/2 tablespoons toasted sesame seeds
8 ounces flank steak, thinly sliced across grain
2 tablespoons canola oil
3/4 cup sliced red onion
8 ounces slender asparagus, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large or 4 small cloves garlic, thinly sliced
1/3 cup water
2 tablespoons hoisin or teriyaki sauce
2 teaspoons toasted sesame oil
Sriracha or other hot sauce, for serving (optional)

1. Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.

2. Heat canola oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef and garlic; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper and drizzle with hot sauce, if desired.

BBQ Cheddar Chickpea Burgers

I am an omnivore. I have devoured what seems like an entire barnyard at a Brazilian steakhouse. In nice weather, a weekend seldom passes where's I don't fire up the grill to indulge my carnivorous cravings, but generally I'm a healthy, mostly vegetarian eater. And when it comes to vegetarian eating, I generally hate foods trying to be meat. When I make a vegetarian burger, I'm looking to celebrate and showcase the ingredients, not pretend they're something else. This veggie burger is one of the best ways I've found to indulge a craving for barbecue flavors without getting the meat sweats afterwards. I'm a sucker for barbecue and can eat insane quantities of pulled pork, brisket, and ribs, but these burgers keep me fueled and satisfied when I want to keep those carnivorous demons at bay.

The chickpeas are creamy and hearty, with the sharp red onion and fresh broccoli and carrot providing a fresh vegetal contrast to the beans. Barbecue sauce and cheese are present in just modest quantities in this recipe, but you choose wisely, their distinct flavors while come through and make these burgers burst with flavor. As is with so many veggie burgers, the texture is really the challenge here. It's important to let the burgers form a toasty crust before flipping and to do so gingerly with a spatula big enough to support the whole burger. Although it may be a bit of a challenge, hopefully this difficulty won't scare you away, because even if the burgers do fall apart in the the pan, you can just smoosh them back together and continue on your merry way. (Melting a piece of cheese on top certainly doesn't hurt either.) Fresh from the skillet, glazed with a gooey layer of cheese, these burgers are a real treat, but extras also freeze well for a quick meal later.

BBQ Cheddar Chickpea Burgers
adapted from How Sweet Eats
makes 4 burgers

1/4 cup chopped red onion
1/2 teaspoon + 1/2 tablespoon olive oil
1/2 cup broccoli or cauliflower
1 medium-sized peeled carrot, chopped
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup freshly grated sharp cheddar cheese + more for topping
2 tablespoons barbeque sauce + more for topping
1 teaspoon honey
2 1/2-3 tablespoons whole wheat pastry flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika

1. Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly since they are chopped small. Remove from heat and set aside.

2. In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.

3. Heat a large skillet over medium heat and add remaining olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on toasted buns with additional cheddar, red onion and sauce.

Steak and Avocado Baguette with Red Onion and Spicy Mayo

There's a sandwich out there for almost everyone. Whether it's peanut butter and jelly packed in a lunch box for the first day of kindergarten or a croque monsieur washed down with a mimosa at a luxurious brunch, almost everyone can find something they like. I'm probably a slave to routine a little too often, but I love the tradition and challenge of making myself a fancy sandwich one a week. It's the perfect balance of luxury and ease for dinner than I need on a Friday night if I'm staying in - I get to reward myself for a long week of work, but I don't have to slave in the kitchen for hours to do it. For carnivores, a juicy piece of steak is an eternal treat, and the lean and flavorful flank steak cut used here is the perfect choice to pair with rich and creamy avocado slices. Red onion and hot sauce provide subtle sharp and spicy accents, creating a wonderful cascade of flavor from the crusty outside of the baguette to the tender center and out again. This hearty sandwich is certainly enough for two with something on the side, but if you're feeling ravenous, go ahead and keep it all to yourself. And while you're at it, go ahead and crack open a cold beer.

Steak and Avocado Baguette with Red Onion and Spicy Mayo
serves 1 to 2

1 demi baguette (or about 1/4 regular baguette)
Olive oil cooking spray
1 tablespoon mayo or light mayo
1/4 teaspoon Sriracha  or other hot sauce (or to taste)
1 thick slice red onion, halved (about 1/2 ounce)
1/4 Hass avocado, cut into slices
4 ounces flank steak

1. Preheat broiler. Cut baguette in half lengthwise and spray each flat surface with cooking spray. Toast under the broiler until bread is golden, just a few minutes.

2. Combine mayo and Sriracha in a small bowl. Spread sauce evenly over top half of the baguette and top with sliced red onion and avocado.

3. Preheat a pan over medium heat and spray with cooking spray. Season steak generously with salt and pepper and place in the warm pan. Cook, flipping once halfway through, to desired level of doneness (about 4 to 5 minutes per side for medium-rare). Remove steak from pan and allow to rest for a few minutes. Slice against the grain into thin slices and place on the bottom half the baguette. Combine the two halves, slice in two pieces, and serve.

Spinach and Shiitake Salad with Parmesan

Even though Memorial Day weekend is the unofficial start of summer, Mother Nature didn't seem to get the message. From this point on, my goal is to grill as much as possible of what I eat, starting with brats for dinner tonight. In order to indulge myself with zero guilt, I eat meals like this flavorful and healthy salad for lunch. For a dish with no meat, this is one of the savoriest meals you can eat. The shiitake mushrooms and Parmesan both bring a healthy helping of umami to the dish, that deep savory quality perfectly contrasted by the sharp red onion and fresh spinach. (If raw red onion is a little to assertive for your taste, I recommend rinsing it before adding to the salad, which will tame the sharpness without rendering the onions flavorless.) Equally as appropriate as a vegetarian main as the companion to a juicy grilled steak, this short list of ingredients will fool everyone into thinking you're a gourmand with precious little effort.

Spinach and Shiitake Salad with Parmesan
serves 1 as a main or 2 as a side

2 ounces baby spinach, washed
1/4 cup thinly sliced red onion (about 1 ounce), rinsed if desired
4 ounces shiitake mushrooms, sliced
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons (about 1/2 ounce) shaved Parmesan
Salad dressing, for serving (I recommend balsamic vinaigrette)

1. Spread spinach on a place and top evenly with sliced red onion. Set aside.

2. Heat a pan over medium heat and add a drizzle of olive oil. When the oil is warm, add the sliced mushrooms and season with salt and pepper. Cook, stirring frequently, until mushrooms are golden and just tender, about 5 minutes. Add warm mushrooms to spinach and top with Parmesan. Drizzle with dressing of choice and serve promptly.

Chickpea and Roasted Broccoli Salad with Feta

 

I could hardly believe my eyes when I saw fresh broccoli at the farmers' market. Although Madison, Wisconsin is home of the country's largest producer-only farmers' market in the summer, in winter the variety of fresh local produce is not quite so plentiful. It's true you can get root vegetables and greens all winter long, but the arrival of each new veggie is an occasion to be treasured. Even though it's grown in a greenhouse, this first taste of broccoli will be short-lived so I tried to put it to good, if simple, use. And when in doubt, roast it! I eat roasted broccoli and cauliflower in absolutely ridiculous amounts, but every so often they make it into more elaborate recipes. The vegetal element of this salad is threefold - deeply flavorful roasted broccoli, sharp and crunchy red onion, and tender greens showcase so much of what vegetables bring to a dish. The chickpeas make the salad truly substantial and the salty feta cheese is the perfect foil for both the deep caramelized flavors and the sharp and fresh ones. The vernal equinox just around the bend and soon after it all the wonderful ingredients of spring, but until the snows disappear this hearty salad is just what the season ordered.

Chickpea and Roasted Broccoli Salad with Feta
serves 1

4 ounces cauliflower or broccoli, cut into small to medium florets with at least one flat side
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ounces salad greens or lettuce
1/2 ounce red onion, thinly sliced
1/2 cup canned chickpeas, thoroughly rinsed and drained
1/2 ounce crumbled feta or goat cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the cauliflower with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 20 minutes.

2. Meanwhile, spread salad greens on a plate, topping with red onion and chickpeas. Once the cauliflower or broccoli is done roasted, sprinkle on the salad and top with cheese. Drizzle with salad dressing of choice, and enjoy!

Roasted Beet, Apple, and Blue Cheese Salad

This recipe, the last in my brief love affair with CSA beets this winter, may well be my favorite creation with that oft-forgotten root. I've certainly had my share of salads with pecans, blue cheese, and apples, but the tiny jewels of roasted beet take it to a whole new level. Where raw apples are light and crunchy with just a hint of tartness, roasted beets balance with a complex and tender sweetness, holding their own against sharp red onion, pungent blue cheese, and rich and toasty pecans. It has to be the most wintery of all the salads I've made, the roasted beet gems imbuing the salad with a depth of flavor perfectly at home in this blustery season. Whether you have to roast a fresh batch of beets for this salad, or just use up some leftovers, this salad is a perfect showcase for one of the finest vegetables the root cellar has to offer.

Roasted Beet, Apple, and Blue Cheese Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces beets, peeled and cut into small dice (a few small beets or 1/2 medium to large beet)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 small red onion, thinly sliced (about 0.5 ounce)
Half of a small apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce crumbled blue cheese
2 tablespoons/0.5 ounce toasted chopped walnuts or pecans

1. Preheat oven to 450 degrees F. Toss beets with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until beets 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 onion, beets, apples, cheese, and nuts. Drizzle with dressing of choice and enjoy!

Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts

It's hard to believe that Thanksgiving is tomorrow. I began my Thanksgiving celebration a little early, cooking up a small traditional feast this past Sunday that was happily devoured while watching the Packers squeak by the Lions. While Thanksgiving leftovers might even be better than the  main event, whether eaten as is or repurposed into other meals, there's only so much heavy food my system can take before I just start to feel unbearably sluggish. When I know I've hit my indulgence limit, I turn to meals like this. If your Thanksgiving feast leaves you with any leftover roasted squash, it would be perfect here, but it's well worth the effort to roast cubes of squash specifically for this recipe. Sweet, caramelized butternut squash and tart cranberries are the very soul of fall harvest flavor, contrasting perfectly pungent blue cheese and rich, toasty walnuts. Although hearty and filling just as is, leftover Thanksgiving turkey would certainly be welcome, substituting for part or all of the butternut squash. Although I think of this as a light lunch, it is also beautiful and elegant enough to serve at a holiday celebration, particularly if you'll have vegetarian guests that can get short shrift as everyone admires the majesty of the turkey. No matter the occasion, this is a flavorful and beautiful dish full of the spirit of the season.

Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts
serves 1

4 ounces butternut squash, cut into small cubes
Extra virgin olive oil
Salt and freshly ground black pepper
2 ounces baby spinach or other mixed greens, rinsed and dried
1/2 ounce thinly sliced red onion
2 tablespoons dried cranberries
2 tablespoons chopped toasted walnuts
1 ounce crumbled blue cheese

1. Preheat oven to 450 degrees. Toss butternut squash cubes with olive oil to coat and season with salt and pepper. Spread in an even layer on a baking sheet and roast under cubes are tender and  nicely browned, about 15 to 20 minutes, depending on the size of the cubes. Let cool slightly, or to room temperature, if desired.

2. Spread greens evenly on a large plate and top with red onion, squash cubes, cranberries, walnuts, and blue cheese. Top with dressing of choice and enjoy!

Oven-Roasted Quinoa with Spiced Apples, Carrots and Red Onions

Although I eat them all-year long, apples still seem really harvest-y to me. This summer's drought has really taken a toll on the Wisconsin apple crop, particularly here in Southern Wisconsin, so I'm really treasuring each one I get my hands on this year. I recently added Tasting Table to my food-related newsletters, and although they provide me with many opportunities for culinary creativity and inspiration each day, this one was simple and special enough for me to bookmark it and make it in short order. In my experience, roasting makes so many things better, from fruits and vegetables to grains and spices, all of which get that treatment in this recipe. Red onion, although mellowed and sweetened by the roasting process, retains enough of its sharpness to provide a nice contrast to the caramelized carrots and apples, with lemon and parsley adding acidity and freshness. Cardamom and coriander provide a nice balance of sweet and savory spices that become intensely aromatic during their time in the oven. This is the perfect dish to bring to any fall gathering, satisfying nearly any dietary restriction, be it gluten-free, lactose-intolerant, vegetarian, or vegan, without sacrificing anything in terms of flavor. Treat those apples right and give this recipe a try! With mere minutes of effort you'll have a beautiful fall dish everyone can enjoy.

Oven-Roasted Quinoa with Spiced Apples, Carrots and Red Onions
Recipe from the Tasting Table Test Kitchen
serves 4

½ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
3 medium carrots--peeled, halved lengthwise and sliced on a bias into 1-inch pieces
1 medium apple--halved, cored and sliced into 1-inch cubes
1 medium red onion, halved and thinly sliced
1½ tablespoons extra-virgin olive oil
1 cup quinoa, rinsed
Zest of ½ lemon plus 2 teaspoons lemon juice
¼ cup finely chopped flat-leaf parsley

1. Preheat the oven to 425°. In a small bowl, stir together cardamom, coriander, pepper and ¾ teaspoon salt. In a 9-by-13-inch baking dish, add the carrots, apple, red onion and olive oil. Add the spice mixture and stir to combine.

2. In an 8- or 9-inch baking dish, add the rinsed quinoa and spread into an even layer. Place the quinoa and vegetables in the oven. Toast the quinoa until fragrant and golden, about 8 minutes, then pour 2 cups water over the quinoa and loosely cover the pan with a sheet of aluminum foil. Cook the quinoa until it uncoils and looks fluffy, 15 to 20 minutes. Remove the quinoa from the oven, fluff with a fork, re-cover with foil and set aside.

3. Meanwhile, continue to roast the vegetables, stirring occasionally, until the onions start to blacken around the edges and the carrots are tender, about 30 minutes total.

4. Transfer the quinoa to a serving dish. Stir in the remaining ¼ teaspoon salt, the lemon zest and lemon juice, then the parsley. Serve alongside the roasted vegetables.