Vegetables

Autumn Harvest Buddha Bowls /  by Amy Cantu

Print Friendly and PDF


September is the month of birthdays in my family–there are at least four. As evidenced here, here, here, and here, I have a very soft and tender spot for cake. And so, more than anything this month, I've been craving foods that I could feel good about eating. I'm talking nutritionally dense foods that are also filling and easy to source, as the bountiful summer produce disappears from the market. A beautiful, colorful Autumn Harvest Buddha Bowl filled with hearty quinoa, bright orange butternut squash, earthy roasted mushrooms, deep green wilted spinach, and protein-rich tofu make me feel good about the meal, while the richly satisfying peanut sauce keeps me eating to the very last bite. I told my 5-year-old that it was "peanut butter sauce", which made him grin from ear to ear and eagerly eat the entire buddha bowl. (Because who doesn't love peanut butter?)

Notes: Buddha Bowls are highly customizable. The quinoa can be replaced with quick-cooking farro, barley, or brown rice. The roasted vegetables could be pumpkin, carrots, sweet potatoes, and/or kale. The tofu could be chickpeas, beans, or lentils. If you're feeling more like having a Dalai Lama bowl, shredded or chopped rotisserie chicken would be a great substitute for the tofu. The optional fish sauce will also deepen the flavor or the peanut sauce.

The chiles in the peanut sauce are there for flavor and can easily be modified for your heat preferences. Smaller red or green Thai chiles provide the most heat, especially if you leave the ribs and seeds intact. Jalapeños with the seeds and ribs removed will be super mild–I used one and no one noticed any spiciness at all.

Peanut sauce adapted from Bon Appetit.

Time: 40 minutes
Servings: 4

For the vegetables and tofu:
1 14-ounce block Firm or Extra-Firm Tofu
2 pounds butternut squash, peeled, seeded, and cut into 1" pieces (about 1 large butternut squash)
8 ounces crimini (brown) mushrooms, quartered
5 ounces baby spinach
3 tablespoons grape seed or olive oil, divided use
Kosher salt
Freshly ground pepper

For the quinoa:
2 cups quinoa
4 cups water
Kosher salt
1 lime, juiced

For the peanut sauce:
1 or 2 Jalapeño or Thai chiles, chopped (see notes above)
2 garlic cloves, grated or minced
1 cup creamy peanut butter
3/4 cup unsweetened coconut milk
2 tablespoons maple syrup
2 tablespoons soy sauce
2 teaspoons fish sauce (optional)
1/2 cup water
Kosher salt

For the garnishes:
Finely sliced green onions
Chopped cilantro
Chopped peanuts

For the vegetables and tofu: Preheat oven to 450 degrees F., with one rack in the top third of the oven and the second rack in the bottom third.

Cut tofu block in half horizontally (width-wise), and cube into roughly 1" pieces. Lay tofu in a single layer on top of a double-layer of paper towels to drain while preparing the vegetables.

Arrange butternut squash in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon oil and season with kosher salt and pepper; toss to coat squash evenly. Push the butternut squash to one side of the pan, keeping them in a single layer. 

Blot the tofu cubes dry with another paper towel, pressing down on them gently to release any excess liquid. Arrange tofu next to the butternut squash. Drizzle with 2 teaspoons oil and season with kosher salt and pepper; toss gently to coat evenly. Space tofu so that they are in a single layer.

On a second rimmed baking sheet, toss quartered mushrooms with 2 teaspoons of oil, kosher salt and pepper; arrange in a single layer.

Place the butternut squash and tofu on the top oven rack and the mushrooms on the bottom rack. Roast for 25 minutes. 

Add spinach to baking sheet with mushrooms, drizzle with 1 tablespoon of oil, kosher salt, and pepper; toss to combine. Continue to roast for 2 more minutes or until spinach is wilted. Remove both baking sheets from oven. Check the butternut squash with a fork–there should be little resistance. If squash is not done, return baking sheet to the oven for another 5 minutes.

For the quinoa: Bring 2 cups of quinoa, 4 cups of water, and a generous pinch of salt to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, before fluffing with a fork. Drizzle with lime juice and stir with a fork to combine.

For the sauce: Pulse all the ingredients, except water and salt, together in a blender until smooth. Pour into saucepan with water and whisk together over medium-low heat until hot. Remove from heat.

To assemble: Place quinoa at the bottom of a bowl. Heap roasted vegetables over the quinoa and drizzle generously with peanut sauce. Garnish with green onions, cilantro, and chopped peanuts.

Orecchiette with Roasted Broccoli /  by Cynthia Raub

Print Friendly and PDF

Olivia has a spectacular appetite, and she really enjoys eating, much like her mommy and daddy. This year, in Junior Kindergarten, she is required to bring her own lunch every day. This excited both of us, and we made quick work to brainstorm ideas of things she loves. She started a journal and began drawing pictures of meals that she enjoyed, so we could remember what to include for lunch. Her very first idea was pasta and broccoli, and this recipe is a version with seasoned breadcrumbs that she really loves. This pasta dish is light and tasty and simple to make. The reserved pasta water and a pungent cheese make a light sauce and the tender-crisp broccoli is the perfect texture for kids. I find that kids cannot be fooled and really just want to eat delicious food like cheesy pasta! This is a healthier alternative to macaroni and cheese, so it's imperative to season these simple and few ingredients very well. 

I find that involving my kids in any part of the planning or cooking of meals makes them more enthusiastic to eat. The foods I send with Olivia to school are an extension of our food priorities at home: I focus on homemade and simple. Because Olivia has such an impressive appetite, satisfying meals are another priority since a variety of snacks will most likely not fill her up when she's hungry. This makes a filling lunch or an easy weeknight dinner!

Notes: This recipe can be simplified even further by skipping the blanching step for the broccoli before roasting it; you can even oven roast the broccoli for a nuttier flavor and a less hands on step. Substitute the cheese for any other finely grated hard cheese like Parmesan, but personally, I like the more pungent flavor of Pecorino-Romano with broccoli. These breadcrumbs are delicious on EVERYTHING and you can also enhance them in so many ways. A while back, I cooked them in rendered pancetta fat and herbs, which would be spectacular in this dish too.

Time: 35 minutes
Servings: 6

1 lb pasta
5 cups broccoli florets
6 tablespoons olive oil (divided)
2/3 cup bread crumbs
Kosher salt
Freshly cracked black pepper
1/2 teaspoon garlic powder
2 cloves of garlic, smashed
1 cup finely grated Pecorino-Romano
1 teaspoon lemon zest (about 1 small lemon)

Cook pasta according to package directions and your preference. Don't forget to season the boiling water liberally with salt! Strain pasta, reserving 2/3 cup of pasta water. Fill your pot back up with water and bring to a boil (for the broccoli).

While your pasta is cooking, make the breadcrumbs. In a large skillet, heat 3 tablespoons of olive oil on medium heat. Add breadcrumbs to the hot oil and stir to combine. Season breadcrumbs with 1/2 teaspoon of salt, garlic powder, and a pinch of black pepper. Cook breadcrumbs until golden and crunchy. Set aside.

Cut broccoli into large bite sized pieces. Blanch broccoli florets: bring water to a boil in a large pot and season with salt. Drop in broccoli and cook for 60-90 seconds or until desired doneness has been reached. Plunge broccoli into an ice bath, (large bowl filled with ice and water,) to stop broccoli from overcooking. Once cooled, drain, dry on a clean kitchen towel and set aside.

In a large skillet, add 3 tablespoons of olive oil and garlic and cook garlic until fragrant and barely browned. Remove garlic from oil and dispose. Add strained broccoli to the oil and season with salt and pepper. Over high heat, roast broccoli on the first side until crisp and browned. Toss the broccoli to roast on another side. Once browned, remove broccoli from the pan and set aside.

In the same large skillet, heat reserved pasta water and pasta together. Add finely grated cheese and stir to combine until pasta becomes creamy. Add roasted broccoli and lemon zest and heat through together. Transfer to a serving plate and garnish with breadcrumbs.

Two Bean Summer Salad /  by Amy Cantu

Print Friendly and PDF

Once a quarter, I eagerly await my next shipment of beans from the Rancho Gordo Bean Club. When I hear the loud thud of the box hitting my doorstep, I run out and rip the box open to take stock of what beautiful bean goodies have arrived - I'm never disappointed. Rancho Gordo grows heirloom bean varietals that might otherwise go extinct, since grocery store beans have become so limited and homogenous. I never knew how glorious beans could be before I cooked up my first batch of Rancho Gordo beans. There are so many different kinds with varying colors, textures, sizes, and flavor. Some varieties cook up big, sturdy and meaty, while others are petite, melty, and creamy. Also, these beans don't take forever to cook because they haven't been sitting on warehouse shelves for years and years. I held a bag of scarlet runner beans in my hands and admired their deep eggplant purple sheen with violet speckles and streaks - so beautiful. I knew these scarlet runner beans were destined for a bean salad that would celebrate summer. An overnight soak and hour-long cook rendered the beans plump and substantial with creamy centers, ready to soak up a bright, vibrant dressing. Tossed with summery green beans, ripe tomatoes, and sweet corn, this Two Bean Summer Salad has lots of fun textures and is hearty enough to be a main course. Tote this bean salad along for a picnic alongside a few cups of easy chocolate pudding, and you'll remember why sometimes the ordinary can really be spectacular. Happy summer!

Notes: I can't encourage you enough to seek out quality dried beans and cook them up yourself, but I know that sometimes we're in a pinch, and we just need to pull a meal together. Feel free to substitute two cans of beans, drained, and rinsed for the beans in this recipe, if you are short on time (red kidney beans or cannelini beans will work).

Just like with Broccoli Cooked Forever or in a good Caesar Salad dressing, even if you're not an anchovy fan, I promise that you won't taste them or anything fishy in the final salad. The anchovies lend a deep, savory flavor that is really delicious in the dressing.

Time: 1 hour, 20 minutes (or 30 minutes, if using canned beans)
Serves: 6-8

1 1/2 cups dried scarlet runner beans (or other dried runner bean), soaked overnight and drained (about 4 - 4 1/2 cups cooked)
1/2 pound green beans, ends trimmed, and cut into thirds
3 ears corn, shucked
2 large tomatoes, watery seeds removed, 1/3" dice
1/4 cup red wine vinegar
1 teaspoon kosher salt
Freshly round pepper
1 teaspoon dijon mustard
2 garlic cloves, minced
2 anchovies, minced
1/2 cup olive oil
1/4 cup basil, slivered or torn into small pieces
 4 stalks green onion, thinly sliced

In a stockpot or french oven, combine beans with enough water to cover beans by 2 inches (about 6 cups). Bring to boil for 5 minutes, then reduce heat to low, and simmer partially covered, until tender - about 1 hour. Drain and rinse under cold water until beans are cool. Transfer to a large bowl.

Meanwhile bring a large pot of water to boil. Prepare an ice water bath by combining water and a few handfuls of ice in a large bowl. Blanch green beans in the boiling water for 2 minutes or until crisp tender, then scoop out the beans with a slotted spoon or strainer and plunge into the ice water. Add cooled green beans to the scarlet runner beans.

Next put the corn into the boiling water, reduce heat to medium low, and cook for 5 minutes. Add another handful of ice to the water bath, and plunge the cooked corn into the icy water to cool. Stand an ear of corn flat side down on a large cutting board. Using a sharp knife, cut the kernels from the corn cob. Transfer corn kernels into the bowl with the beans and repeat with remaining corn.

Add diced tomatoes, red wine vinegar, salt, pepper, mustard, garlic, anchovies, and olive oil to the salad and mix well. Taste and add additional salt and pepper to adjust seasoning. Sprinkle slivered basil and green onions over the salad and lightly toss to combine. Serve immediately.

Eggplant Dip with Caramelized Onions and Tahini /  by Amy Cantu

Print Friendly and PDF

It was another one of those harried days - I felt vaguely grumpy from getting too little sleep because I've become so used to waking up at every little sound my kids make that I'm now an insomniac. Also, I'm a worrier. I can't help it. I lay awake at night thinking about nothing and everything - that weird bump I found on the back of one kid's knee, the persistent grumble in my stomach, why American politics is so polarized, and exactly what time do I need to roll out of bed so that I still have enough time to throw together a lunchbox and get to the preschool on time (or maybe just 5 minutes late)? It's possible, I also drink too much caffeine too late in the day. I digress. The previous night, I laid awake distraught over eggplant dip, and now I stood in the kitchen with Cynthia and Christine passing around pieces of flatbread with various versions of eggplant dip, "OK, which do you like better? Bite A or B? Really? Are you sure you like B? What?! And you like A better? Well you're both no help!" In that moment, it felt like world peace depended upon which eggplant dip tasted better, and I was at an impasse. (I know this sounds ridiculous, and that's because it was. This is also a PSA on the importance of sleep. Don't be like me!) My dad would be the tie-breaker. "OK dad, it's down to you. Which one tastes better??? No pressure. Actually, yes, pressure. You're deciding!" My dad looked at me dubiously, as I shoved a bite into his mouth. "Mmmm, yeah this one tastes good. Kind of creamy." And then I pushed the second bite his way. "Mmmm, yeah this one tastes good too." Exasperated, I cried, "Oh, come on! You said almost the same thing twice!" My dad looked at me like he did when I was a teenager, and I was being particularly hormonal and witchy. He grunted, "Mmm. The second one. I can taste that it has eggplant." The tie breaker - because an eggplant dip should also taste like it contains eggplant. Brilliant! So, here is my recipe for Eggplant Dip with Caramelized Onions and Tahini: The roasted eggplant is silky, the caramelized onions adds deep savory sweetness, the tahini coats the tongue in nutty richness, and most importantly, you can still taste the eggplant! Sometimes it takes a village to raise children, and sometimes it takes a village just to make a bowl of eggplant dip. It's darn good eggplant dip.

Notes: This eggplant dip is a delicious and different accompaniment to a crudité platter, especially if you throw in some wedges of pita bread. The texture is already a bit creamy from the roasted eggplant and tahini, but you could extend the dip and make it even creamier by stirring in some plain yogurt. It will be a different kind of delicious. My dilemma as to whether to include the yogurt in the recipe was great (see babble above), because both versions of this dip are delicious with or without the yogurt. However, aside from using this dish as a dip, it also makes an amazing spread for Chicken Shawarma Flatbread or a fancy pizza, if you will. I repeat, AMAZING. And for this use, I say, no yogurt.

I call for aleppo chile flakes in the recipe, which is worth seeking out. I got a bag on Amazon, and it's now my go-to for chile flakes. Aleppo chile is commonly used in Middle Eastern cuisines, and adds a little heat (without being over-powering), bright acidity, and an interesting je ne sais quoi to whatever you sprinkle it on!

Time: 1 hour, 30 minutes
Serves: 6-8

2 large eggplants
2 medium onions
1 tablespoon, plus 2 tablespoons extra virgin olive oil (divided use)
1/3 cup tahini, well-stirred
Juice of 1 lemon
1 teaspoon cumin
Kosher salt
1/4 - 1/2 teaspoon aleppo pepper flakes or freshly ground black pepper, to taste

Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and grease lightly with oil or cooking spray. Prick eggplants all over with a small sharp knife, to allow steam to escape while the eggplants roast. (Don't skip this step or beware of exploding eggplants!) Place pricked eggplants on baking sheet and roast in oven for an hour or more, until eggplants are wrinkled, deflated, and scorched in spots. Remove from oven and let rest until cool enough to handle. Using a spoon, split the roasted eggplants open, and scoop up the soft inner-flesh from the charred skin and into a colander. Stir in a sprinkle of salt, and let drain for 5-10 minutes. Press the eggplant with the back of a spoon to squeeze out any excess liquid, then scrape into a large bowl.

Meanwhile, trim the ends of the onions. Cut the onions in half from root to tip and remove the papery skins. Place the onions flat-side down, and slice them thinly (1/8" thick) from root to tip. Heat 1 tablespoon of olive oil in a large wide pan (12") over medium-low heat. Add the sliced onions and stir to coat the onions in oil and distribute the onions evenly across the pan. Let the onions cook, stirring occasionally (every 5-10 minutes), keeping the heat at medium-low. Continue to cook until the onions are a deep golden brown, about 45 minutes. If onions look like they are beginning to burn, lower the heat a bit. Once the onions are caramelized, drizzle 2 tablespoons of water into the pan, scrape up the brown bits (fond) from the bottom of the pan, and stir it into the onions. Remove onions from heat, and let cool.

Stir the eggplant around a bit to loosen it up and make a chunky paste. Add caramelized onions, 1 tablespoon olive oil, tahini, lemon juice, cumin, kosher salt, and aleppo pepper flakes or black pepper, to taste. Stir well and taste again to adjust seasoning.

Transfer dip into a serving bowl. Drizzle the final tablespoon of olive oil over the dip, and sprinkle with another pinch of aleppo pepper just before serving with pita bread wedges and sliced vegetables.

Mustardy Potato Salad /  by Cynthia Raub

Print Friendly and PDF

Potato salad isn't the most alluring side dish at the barbecue - often times overcooked potatoes are drenched in mayonnaise, which makes it difficult to tell what other ingredients lurk under the dressing. But, this mustard-heavy, tangy version is bright and flavorful, a perfect counterpoint to rich barbecued meats. The baby potatoes are supple and firm, while the crisp green beans lend a fresh crunch to every bite. All the while, the light and tart mustard dressing showcases the beautiful vegetables in appearance and flavor. 

Notes: This side dish can be made in advance and only gets better after the first 24 hours. Also, adding the seasoned dressing to hot potatoes will yield more flavorful potatoes. The potatoes will absorb the dressing while they are still hot and it makes such a big difference in their flavor! You can also substitute the green beans for practically any other hearty summer vegetable, but I love the crisp snap from the green beans opposed to the dense chew of the potatoes.

Time: 25 minutes
Servings: 8-10

3 pounds baby potatoes
1 pounds green beans, trimmed and cut into 1-inch pieces
1/3 cup finely minced red onion
2 cloves of finely minced garlic
3 tablespoons whole grain mustard
1 tablespoon dijon mustard
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon kosher salt (+ more for boiling the potatoes)
1 teaspoon freshly cracked pepper

In a large pot, cover potatoes with 1 inch of water and season water with 1/4 cup of salt. Bring the potatoes to a boil over high heat and cook for 15-20 minutes, until tender and easily pierced with a knife.

As the potatoes are boiling, in small bowl combine the red onion, garlic, whole grain mustard, dijon mustard, mayonnaise, apple cider vinegar, salt and pepper. Whisk to combine and set aside. 

When the potatoes are cooked, strain them carefully into a large colander. Drape a clean kitchen towel on top of the potatoes to absorb any excess moisture. 

In the same pot, bring water to a boil and season with salt. Add the green beans and cook until tender-crisp, about 1 minute. Strain carefully into a colander and toss to release steam, excess water, and to cool slightly. 

Once the potatoes are cooled enough to touch (but still very warm or hot), slice in half and add to a large bowl. Add the mustard dressing to the potatoes while the potatoes are still hot so they can absorb the flavors in the dressing. Add green beans and toss to coat with the dressing.

Bi Bim Bap with Beef and Spicy Sauce /  by Cynthia Raub

Print Friendly and PDF
Bi Bim Bap with Beef and Spicy Sauce (Korean Mixed Rice)

I love the Perfect Bite. Salty, a hint of acid, some sweetness, something crunchy, something soft, and a little chew all comprised of vegetables, carbs and protein. This is why I love sandwiches, loaded nachos, burritos or rice salads! Last week, I shared Ottolenghi's Rice Salad with Nuts and Sour Cherries. Similar to that recipe, bi bim bap (translated from Korean it means "mixed rice") has multiple facets, steps, and ingredients that come together to make a delicious bowl of food. The cold vegetables temper the steaming hot rice and beef, which is bound by a luscious and sticky egg yolk. Each heaping spoonful is balance of cold, hot, crunch, soft, sweet, salt and heat. This dish may take a bit of preparation and organization, but don't let that dissuade you from making it! I like to make bi bim bap in large quantities as it stores well in the fridge for a few days. It can then be thrown together from the fridge in the amount of time that it takes you to fry an egg.

Notes: In this recipe I am using and preparing very common vegetables to make a delicious bi bim bap (Korean mixed rice). But to make your own, the vegetable world is your oyster. You can include: sautéed mushrooms, lightly pickled radish, or kale instead of spinach . . . the possibilities are endless! The beauty of this dish is it's inherent flexibility. When storing the different vegetables, it's best to store each vegetable by itself. This way, when you go to make a bowl from the fridge, the vegetables keep their individual characteristics even when they are eventually mixed together. My mom always reminds me to not aggressively season the vegetables, so I'm going to tell you the same thing. This dish is most harmonious when the vegetables are a tad under seasoned to delicately balance the rich egg yolk, spicy sauce and flavorful beef.

Additionally, the bi bim bap sauce recipe I've shared is a versatile sweet and spicy condiment that is delicious and addictive. It's sweeter and less acidic than sriracha, making it a great addition to your hot sauce arsenal. Gochujang, used in the bi bim bap sauce recipe, is a Korean fermented chili paste (kind of like a spicy miso paste), that can be found in the refrigerated section of most Asian supermarkets. 

Serves: 4
Time: 1 hour

For the Marinated Beef
1 pound ground beef
4 garlic cloves
1/2 yellow onion
1" piece of peeled ginger
6 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon vegetable oil
3 tablespoon light brown sugar or honey
1 teaspoon black pepper
1 teaspoon kosher salt

Combine all of the ingredients in a blender or food processor and liquify. Place beef in a large bowl and add marinade, combining until well incorporated. Cover and keep in the refrigerator until ready to cook. Marinate for at least 30 minutes up to 2 hours.

Bi Bim Bap Sauce (fermented red pepper paste sauce)
2 tablespoons gochujang (Korean chile paste, found in most Asian markets)
1 teaspoon kosher salt
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon toasted sesame seeds
2 tsp honey
1 teaspoon sesame oil

Combine all of the ingredients in a medium bowl, whisk to combine, taste to adjust seasoning and set aside.

For the Bi Bim Bap
2 medium zucchini, julienned
12 oz mung bean sprouts
3 carrots, julienned
2 small bunches of spinach (standard size, not baby), washed with root ends trimmed
3 tablespoons sesame seed oil
1 tablespoon vegetable oil
Pinch of sugar
3 teaspoons kosher salt (divided)
2 teaspoons crushed garlic (divided)

To Serve
4 cups of prepared rice (short grain white rice is traditional, but brown rice would be delicious, too!)
4 eggs
Bi Bim Bap Sauce (recipe above)
Marinated Beef (recipe above)

Bring a large pot of water to a boil. Place julienned zucchini in the boiling water for about one minute until cooked through. Remove the zucchini (delicately with tongs or a strainer) and plunge it into an ice bath. Remove, strain well and set the zucchini aside in a small bowl. Dress with 1 heaping teaspoon of kosher salt and 1 tablespoon of sesame seed oil. Taste and adjust seasoning.

In the same boiling water, place mung bean sprouts in the water for 3-5 minutes until just translucent and limp. Remove the mung bean sprouts and plunge into the previously used ice bath. Remove, strain and squeeze sprouts of excess liquid, and set the mung bean sprouts aside in a small bowl. Dress with 1 heaping teaspoon of kosher salt, 1 tablespoon of sesame seed oil and 1 teaspoon of crushed garlic. Taste and adjust seasoning.

Refresh the ice bath. In the pot of boiling water, place carrots in the boiling water for 1 minute until cooked through and limp. Remove the carrots and plunge into the ice bath. Remove, strain very well and set the carrots aside in a small bowl. Dress with 1 teaspoon of kosher salt, a pinch of sugar, 1/4 teaspoon of black pepper, and 1 tablespoon vegetable oil. Taste and adjust seasoning.

Clean spinach of dirt and trim the ends. In the pot of boiling water, place spinach in the boiling water for 1 minute until cooked through and the stems are tender. Remove the spinach and plunge into the previously used ice bath. Remove, strain well (pressing out any additional liquid) and set the spinach aside in a bowl. Dress with 1 heaping teaspoon of kosher salt, 1 tablespoon sesame seed oil and 1 teaspoon crushed garlic. Taste and adjust seasoning. A note on spinach: I would not recommend using bagged baby spinach - it doesn't cook the same as large bunch spinach, and it doesn't hold up well during the final mixing process.

Cook the beef by heating a large skillet on medium-high heat and cook the beef until browned, fragrant, and cooked through. You may have to cook the beef in two batches to avoid overcrowding the pan.

Meanwhile, heat a nonstick pan on medium-high heat and coat with cooking oil. Crack eggs into pan and fry until the whites are opaque and the bottoms of the eggs are crisp and brown.

To Assemble: In a large bowl, scoop 1 cup of fluffed rice into the center. Around the perimeter, arrange 1/4 of each vegetable around the rice, spoon 1/4 of the beef mixture. Top with a fried egg.

Serve the bowl with the spicy Bi Bim Bap sauce on the side and a spoon to eat with. Immediately before eating, mix and toss all of the ingredients in the bowl together: break up the egg white, incorporate the yolk into the rice, while tossing the vegetables together. Dress with sauce and enjoy!

Rice Salad With Nuts and Sour Cherries /  by Cynthia Raub

Print Friendly and PDF
rice salad with nuts and sour cherries

I love me a rice salad. A bit ago, I cooked a Korean meal for us complete with Seafood and Green Onion Pancake (Pa Jun) and a Soft Tofu Stew (Soondoobu Jjigae). Bi Bim Bap is also a traditional Korean dish with rice, various barely-cooked vegetables and topped with an egg. I like to describe Bi Bim Bap as a rice salad dressed with a browned and runny egg. This is what attracted me so much to this recipe: the various textures, temperatures and flavors make for an elegant statement dish. Ottolenghi' rice salad is nutty from the rice and quinoa, crunchy and rich from two kinds of nuts, and has a surprising subtle sweetness courtesy of the cherries and browned onions. Finished with herbs and spicy arugula for brightness, it's a wonderful side dish to practically anything.

Notes: This recipe yields a staggering amount of food. As written, it is at least 8 if not 12 generous servings. Tart dried cherries may be cumbersome to acquire, so I think that dried cranberries or even dried apricot would be complementary substitutes. This is a wonderful dish to bring to a potluck or a holiday gathering because of its versatility and because it makes such a large amount.

Scant 1 cup/150 g wild rice
Scant 1 1/4 cup/220 g basmati rice
5 1/2 tbsp/80 ml olive oil
2/3 cup/100 g quinoa
6 1/2 tbsp/60 g almonds, skins on, coarsely chopped
7 tbsp/60 g pine nuts
1/4 cup/60 ml sunflower oil
2 medium onions, thinly sliced (about 3 cups/320 g)
1 cup/30 g flat-leaf parsley leaves, coarsely chopped
2/3 cup/20 g basil leaves, coarsely chopped
1/3 cup/10 g tarragon leaves, coarsely chopped
2 cups/40 g arugula
2/3 cup/80 g dried sour cherries
1/4 cup/60 ml lemon juice, plus the grated zest of 1 lemon
2 cloves garlic, crushed
Salt and black pepper

Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm. Drain, rinse under cold water, and set aside to dry.

Mix the basmati rice with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Place in a saucepan with 1 1/3 cups/ 330 ml of boiling water, cover, and cook over the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid, and set aside for 10 minutes. Uncover and allow to cool down completely.

Bring a small saucepan of water to a boil and add the quinoa. Cook for 9 minutes, then drain into a fine sieve, refresh under cold water, and set aside.

Place the almonds and pine nuts in a small pan with 1 tablespoon of the olive oil and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to color and set aside.

Heat the sunflower oil in a large sauté pan and add the onions, 1/4 teaspoon salt, and some black pepper. Cook over high heat for 5 to 8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to paper towels to drain.

Place all the grains in a large bowl along with the chopped herbs, arugula, fried onion, nuts, and sour cherries. Add the lemon juice and zest, the remaining 3 1/2 tbsp olive oil, the garlic, 1/2 teaspoon salt, and some pepper. Mix well and set aside for at least 10 minutes before serving.

Lentils with Broiled Eggplant /  by Amy Cantu

Print Friendly and PDF

Luxurious. I would not have ever imagined that I might describe a lentil salad this way, but luxurious is exactly the perfect word. Smoky, silky, creamy, spicy, and a bit tangy: All of these sensations tangle together into one luxurious bite after another. Eggplant can be sensual. Yes, I said it. The broiled eggplant lifts ordinary lentils into a sensual tizzy of textures and flavors, and I don't think I've been the same ever since! Please eat this. It's a feast of colors for the eyes, sustaining nutrients for the body, and sensual luxury for the mouth and tongue. I understand completely now why Yotam Ottolenghi's approach to treating and eating vegetables can become an obsessive experience. I am forever changed, and now seeking to cook every single recipe in his cookbooks. (Speaking of which, Cynthia shared Ottolenghi's Rice Salad with Nuts and Sour Cherries with us, and I will be making this immediately. So good.)

Notes: The smoky broiled eggplant is what makes this dish so special. Roasting them directly over a gas stove is the fastest way to cook them and achieve that smoky flavor, but it definitely made a mess that took scrubbing to clean up. If you can lay down aluminum foil around the flame to catch some of the drippings, that would help a lot, but this was hard to do with my particular stovetop. Using the oven broiler to roast the eggplant is a less messy alternative, but it does take an hour instead of 15 minutes. If you choose the broiler method, please ensure that you poke the eggplant all over with a small sharp knife, to allow steam to escape. Otherwise, the eggplant may explode all over the oven - an even bigger mess to clean up!

The harissa is optional, but I was so happy to have a jar of homemade harissa gifted to me from Cynthia. It elevated this already excellent lentil salad into something truly special.

Time: 45 minutes to 1 hour, 30 minutes (depending on your method for roasting the eggplant)
Servings: 4

2 medium eggplants
2 tablespoons top-quality red wine vinegar
salt and black pepper
1 cup small dark lentils (such as Puy or Castelluccio), rinsed
3 small carrots, peeled
2 celery stalks
1 bay leaf
3 thyme sprigs
1/2 white onion
3 tablespoons olive oil, plus extra to finish
12 cherry tomatoes, halved
1/3 teaspoon brown sugar
1 tablespoon each roughly chopped parsley, cilantro and dill
2 tablespoon crème fraîche (or natural yogurt, if you prefer)
2 tablespoons harissa (purchased or homemade), optional

To cook the eggplants on a gas stovetop, which is the most effective way: Start by lining the area around the burners with foil to protect them. Put the eggplants directly on two moderate flames and roast for 12 to 15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don’t catch fire.

To broil the eggplants in an oven instead: pierce the eggplants all over with a sharp knife. (This creates exit points for the steam to escape the eggplant; otherwise, the eggplant will explode and make a giant mess!) Put them on a foil-lined tray and place directly under a hot broiler for 1 hour, turning them a few times. The eggplants need to deflate completely and their skin should burn and break.

Remove the eggplants from the heat. If you used an oven broiler, change the oven to its normal setting. Heat the oven to 275°F. Cut a slit down the center of the eggplants and scoop out the flesh into a colander, avoiding the black skin. Leave to drain for at least 15 minutes and only then season with plenty of salt and pepper and 1/2 tablespoon of the vinegar.

While the eggplants are broiling, place the lentils in a medium saucepan. Cut one carrot and half a celery stalk into large chunks and throw them in. Add the bay leaf, thyme and onion, cover with plenty of water and bring to the boil. Simmer on a low heat for up to 25 minutes, or until the lentils are tender, skimming away the froth from the surface from time to time. Drain in a sieve. Remove and discard the carrot, celery, bay leaf, thyme and onion and transfer the lentils to a mixing bowl. Add the rest of the vinegar, 2 tablespoons of the olive oil and plenty of salt and pepper; stir and set aside somewhere warm.

Cut the remaining carrot and celery into 3/8-inch dice and mix with the tomatoes, the remaining oil, the sugar and some salt. Spread in an ovenproof dish and cook in the oven for about 20 minutes, or until the carrot is tender but still firm.

Add the cooked vegetables to the warm lentils, followed by the chopped herbs and stir gently. Taste and adjust the seasoning. Spoon the lentils onto serving plates. Pile some eggplant in the center of each portion and top it with a dollop each of crème fraîche or yogurt and harissa. Finish with a trickle of oil.

Korean Green Onion and Seafood Pancakes (Pa Jun) /  by Cynthia Raub

Print Friendly and PDF

Korean people love their pancakes! Kimchi pancakes, green onion pancakes, sliced fish pancake fritters, mung bean pancakes, chive pancakes with a million jalapeños . . . the list is seemingly endless. If it's a thing, it can be pancaked. I love them all, but I especially like this one because it doesn't require any ingredients you couldn't find in a standard grocery store. I can confidently speak for myself, for you, and every other living being in the world when I say: when you are craving Korean food, it must be satisfied immediately. Mung beans, Asian chives and kimchi can often require a special trip to an Asian market. Ain't nobody got time for that! These green onion pancakes are tender, crisp and beautifully golden. The mild sweetness of the cooked and aromatic green onion is absolutely addictive. If you've never made Korean food before, this is an accessible and tremendously delicious place to start.

Notes: The green onion pancake my mom made at her restaurant was 80% green onion and that's the recipe I'm sharing with you. Some people prefer less green onion and more batter and this recipe is flexible enough for you to suit your own preferences. This is a very hands on cooking process as you can tell by the photos. I use my hands to lay the battered green onions into the pan, to distribute the raw egg, and to press the pancake to create a crunchy crust. Don't be afraid to use your hands - it will be so much easier than a multitude of utensils. To reheat the pancakes, place them in a non-stick pan on medium heat and heat through on both sides to enjoy them again. Please don't put them in the microwave; that will make everyone sad.

The dipping sauce is such a great accompaniment to the pancakes - it's worth the added few steps. The onions and jalapeño impart their flavors into the liquid and the hot liquid quickly pickles the onion and jalapeño to tone down their harshness and heat.

Yield: 3 large pancakes
Time: 40 minutes

2 large bunches green onions
4 eggs, divided
1 1/2 cups water
1 cup flour
1/4 cup cornstarch
2 tablespoons salt
6 tablespoons grape seed oil (or any other neutral oil), divided
1/2 cup chopped raw shrimp, divided
1/2 cup chopped raw squid, divided

Pancake Dipping Sauce for serving (see recipe below)

Rinse green onions and remove tops. Trim bottoms to make all of the green onions similar in length. Lay them on the cutting board and slice through the entire length of the vegetable - this will make biting through the cooked green onion easier and less stringy. Halve the green onions and set aside.

In a medium bowl, combine water and one egg and whisk until foamy. In a shallow pan (I used an 8 x 13 cake pan) combine flour, cornstarch and salt. Start by pouring 1 cup of foamy water/egg mixture into dry ingredients and stir gently until roughly combined - like a standard pancake mixture, wet and dry patches are OK since you don't want to over-mix the batter! From there, add more liquid a few tablespoons at a time until the batter is thick enough to hold together and coat the green onions, but is not gloopy and sticky, nor runny.

Heat a large pan or griddle on medium high heat with 2 tablespoons of grape seed oil. Add 1/3 of the green onions to the batter and toss until fully coated. Turn the heat down and arrange batter covered green onions in the pan in a single row with no space between the green onions. Turn the heat back up to medium-high and press the green onions into the pan to create a cohesive crust. Once the batter begins to brown and the green onions are heating through, scatter 1/3 of the seafood over the top of the pancake. Beware of oil popping at this point!

Press the seafood down into the pancake. Crack an egg into a small bowl and whisk lightly. Pour the egg over the top of the pancake, making sure to cover the seafood (the egg will help to secure the seafood to the pancake). When the seafood begins to warm and 70% of the pancake is cooked through (4-6 minutes), flip the pancake over to finish cooking and brown the second side (about 2 minutes). The pancake is done when the batter throughout the green onions is throughly cooked the edges are deeply browned and crisp. Flip the pancake onto a cutting board with the seafood and egg mixture facing up. Cut into generous bite sized pieces. Repeat two more times for a total of 3 pancakes. Serve immediately with the Pancake Dipping Sauce.

Pancake Dipping Sauce

1 cup soy sauce
1/2 cup water
1/4 cup sugar
1/4 white vinegar
1 jalapeño, halved
1 small onion, sliced thin

In a small sauce pan over medium heat, combine soy sauce, water, sugar and vinegar. Bring to a simmer until all of the sugar is dissolved. In a medium heat-proof bowl, place sliced onion and halved jalapeño. Pour the simmered soy sauce mixture over the onions and jalapeño and allow to fully cool before serving.

Asparagus, Peas and Fava Beans with Gremolata and Mozzarella /  by Cynthia Raub

Print Friendly and PDF

Suddenly, they were everywhere. Delicate, thin stalks of asparagus appeared in the markets in all of their glory. They are on special! They are as tender and flavorful as all get out! It was time to get excited about spring vegetables. Granted, asparagus, like most all other produce, is now available year-round. While it is tolerable during the other seasons, out of season asparagus does not compare to the first of the season, local crop. The other spring beauties that shine like green diamonds in the spring are fresh English peas and finicky fava beans. Combined, these veggies make a beautiful statement as a side dish or an alternative to a salad. My initial thought was to dress the vegetables simply with olive oil, salt, pepper and lemon juice. But then I remembered that the lemon juice would turn the green vegetables brown and unappealing. Boo! That's when it occurred to me to dress it with a gremolata: a minced combination of lemon zest, parsley and garlic. The lemon zest would provide the acidic zing, the parsley would bring brightness and even more freshness to the veggie party and the garlic does what garlic was created to do (aka make everything more delicious). Topping this loose, green dish with a soft and white cheese really brought it together and made it a perfect accompaniment to Amy's Fresh Egg Pasta.

Notes: Gremolata can be prepared several ways. I primarily used a microplane to finely grate the garlic and zest the lemon - I found that this method cut down my chopping time tremendously. Some people use a mortar and pestle to make a paste with all of the ingredients, others chop everything completely with a knife, and some use a food processor to get the results they want. Fava beans have a very short and sweet season so they can be cumbersome to acquire. They are also time intensive to shell and prepare. I was committed to fava beans, but if you can't find them or don't want to prepare them, omitting them won't do any harm, either.

Time: 50 minutes
Serves: 4-6

2 bunches of asparagus
1 cup of english peas
1/2 cup fava beans (optional)
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly cracked pepper

1 lemon
3 garlic cloves
1 cup of parsley leaves, packed

8 oz fresh mozzarella (or burrata)

In a large pot, bring salted water to a rolling boil over medium heat. Fill a large bowl with ice and water - set ice bath aside. Prepare asparagus bunches by cutting off the woody ends (about 2 inches). Blanch asparagus for 1-2 minutes depending on the thickness of your asparagus stalks and your vegetable doneness preference. Remove from boiling water with tongs and submerge in the ice bath to stop the cooking. Remove asparagus from the ice bath onto a towel to absorb the excess water.

In the same pot of boiling water, blanch and cool the peas as you did the asparagus. Set aside.

Lastly, blanch the fava bean pods in the boiling water for 2-4 minutes cooking them through. Strain the pods and set aside to cool. Once the pods are cool, remove the waxy bean shells from the pod. Using a small pairing knife, slit the waxy shells to release the beans. Set the shelled beans aside.

In a large bowl (I used a half sheet baking pan), gently combine the asparagus, peas and fava beans. Season the vegetables with kosher salt, pepper and olive oil.

For the gremolata: using a microplane, zest one entire lemon onto your cutting board. Microplane the garlic on top of the lemon zest. Finely chop the parsley on the same cutting board, incorporating the lemon zest and grated garlic as you mince away until everything is well combined.

Sprinkle the asparagus mixture with the gremolata to taste. Mix and combine, and let sit for 15 minutes to allow the flavors to meld before serving. Tear mozzarella and dot over asparagus. Taste and adjust seasoning, adding salt or gremolata as necessary!

Purple Rain Smoothie /  by Christine Pedlar

Print Friendly and PDF

Smoothies are a quick easy way to make sure you get your fruits and veggies in and can be as varied as your imagination, tastes, and nutritional aspirations. Need some extra protein or Omega-3's? Smoothies can do the trick. I like them any time I'm feeling too lazy to make a salad, 'cause let's face it, dealing with a bunch of veggies can sometimes feel like a chore. They're also great pre or post workout, when you want something to go, or crave something simple, satisfying but not heavy.

You've probably heard, Prince went to the Afterworld this week. This makes me sad. But maybe you didn't know, Prince dug smoothies. So it's only fitting I have something in my repertoire honoring him. When I'm craving something sweet and decadent, this is it. Chocolate covered berries in a glass that will have you partying like it's 1999, or at the very least, Paisley Park in 2010. And the Greek yogurt packs a lot of protein, you know, in case you have to go do the splits on top of a Grand Piano or something. Or maybe just recover from a run or spin class like the rest of us mortals.

Notes: I find some Greek yogurts to be a bit chalky for my taste (ahem, Fage), so you might want to experiment with what you like and is available in your area. If I'm feeling flush, Strauss' Organic Nonfat Plain Yogurt is my favorite, but Trader Joe's Greek Style Nonfat Plain Yogurt is the best choice I've found for a decent price.

If you want to make this recipe vegan like Prince, simply swap out the Greek yogurt for cultured coconut milk or soy yogurt.

Raw cacao powder can be found at natural food stores or online. My 88 year-old grandfather turned me on to putting it in smoothies. He buys it on Amazon 'cause he's fly like that, but I get it might be hard to find or on the spendy side. So it's totally cool with me if you want to use good old fashioned cocoa powder instead. You can also substitute the almond milk with any other kind of milk you enjoy.

Time: 10 minutes
Servings: Two 16 ounce glasses

Place ingredients in a blender going down this list in order, first to last. The layering order makes a difference. 

1 cup unsweetened vanilla (or regular) almond milk
1 teaspoon vanilla extract
2 tablespoons raw cacao powder
½ to 1 tablespoon honey
5 ounces baby spinach
1 cup Greek yogurt
2 cups frozen berries (take your pick – blueberries or cherries are my favorites) 
1 frozen banana
Optional: 2 tablespoons hemp hearts or chia seeds if you're looking for some Omega-3's. Add into the blender after yogurt. 

Blend well. Party!

The Green Canteen Smoothie /  by Christine Pedlar

Print Friendly and PDF

One of my best friends lives in Portland which is a great food city. When I visit, we get to catch up and eat. But man, that food can be rich. Tasty and Sons, Pine State Biscuits, I'm looking at you. So on a day when I had to seek out lunch solo, I set out to find some yin to this kind of yang and stumbled upon a vegan joint called Canteen. They make a mean walnut taco salad, and smoothie maker that I am, I fell in love with their Apple Ginger Greens. I went back the next day for another one and then set off to recreate this at home (with some embellishments). Now it's my go-to daily drinker and preferred reset button for overindulgent times. Hello, bright, fresh, photosynthesis in a glass. 

Notes: Smoothies are best when consumed immediately before ingredients start to separate. If that does happen, 'cause hey life, simply grab a spoon and stir. Just don't wait too long. There is a point at which the funk sets in, and no one wants to drink that. Trust me. 

Kid stuff: Smoothies are also a legit way to get healthy stuff into the bellies of the little people in your life. Smiles and yums are much more fun than having to deal with kids' grumbles and eww's as they push something green around their plates. You know they're hoping you step away from the table long enough that they can slip it to the dog or sneak it into the garbage disposal (my sister's signature move when we were little). If you get the kids involved in the smoothie making process, this only increases the chances of them loving what you've made together. Plus, bonding. So, blend, taste, experiment. Color outside the lines and blend again. Does it need more banana? More berries? Toss it in! And when you get them to sign off with a thumbs up and a nod, they've just entered into a contract with you. Yes, kid, now you've got to drink the whole glass. I'm a cunning aunty like that, and usually, I'm rewarded with grins and smoothie mustaches all around. 

For The Green Canteen, you'll want to either skip or go easy on the ginger until you know what their sensitive palettes are up for. Baby spinach is the mildest of greens and so the least noticeable. I'm a fan of the mixed bags of baby chard, baby kale, and baby spinach which are often marketed as “super greens” or “power greens.” Costco is a great place to source a nice big bag for a reasonable price. Play around, see what you like, then keep some on hand. 

Variations: For a cooler, thicker treat on a hot day, substitute 1 cup of frozen mango for the ice. You can also blend in some fresh mint leaves to add even more tropical summer flavor. And really, swapping in any frozen fruit can mix this up if you start to get bored.

Time: 10 minutes
Servings: 2 16 ounce glasses

Place ingredients in a blender going down this list in order, first to last. The layering order makes a difference. And yes, there's an infographic for that. 

1 cup unsweetened coconut milk or water (depending on if you want a creamier or lighter taste and texture) 
1 lemon, juiced
5 ounces greens
1 apple
1 inch piece of ginger
5 dates
2 tablespoons hemp seeds
1 ½ cups ice
Optional: ½ tbsp to 1 tbsp honey (if you or the kids need more sweetness). Add to blender after coconut milk or coconut water. 

Blend well. Enjoy!

Roasted Eggplant and Pickled Beet Sandwich /  by Cynthia Raub

Print Friendly and PDF

Serves: 4
Time: 45 minutes

2 medium eggplants (~2 pounds), sliced into 1/2"-thick rounds
1/4 cup olive oil
1/4 teaspoon smoked paprika
Kosher salt, ground pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sherry vinegar
4 scallions, thinly sliced
1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
1/2 cup chopped pickled beets
1/4 cup chopped pitted oil-cured olives
2 tablespoons drained capers, chopped
1 tablespoon olive oil
4 6x4" pieces focaccia, split (I used La Brea Bakery torta rolls from Costco)
6 ounces feta, thinly sliced or crumbled

Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

While the eggplant is in the oven, toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

Recipe from: Epicurious
 

Broccoli Cooked Forever /  by Amy Cantu

Print Friendly and PDF

I cannot rave more about this broccoli . . . confit? Sauce? Butter? Stuff that I could eat straight from the pot with a spoon? Whatever you want to call it, Roy FInamore's Broccoli Cooked Forever is truly magical. Normally broccoli cooked for longer than a few quick minutes conjures up words like soggy, mushy, stinky, and other rather unpleasant thoughts. I assure you, that this broccoli is none of that. Cooked slowly in a bath of rich olive oil, slivers of garlic, piquant peppers, and umami-rich anchovies, the broccoli transforms into this ethereal substance that tastes almost sinful when spread over slices of toasted rustic bread, smeared onto a pizza such as in Pizza Two Ways, tossed into a pasta, or spooned over softly scrambled eggs. It even makes a fantastic sandwich spread or topping for fish or chicken with a squeeze of lemon. You get the idea.

Notes: I did not change one thing about this recipe, but here are a few thoughts and tips.  I used the option for red pepper flakes, since that's what I had on hand. One cup of oil sounds like a lot, but honestly, that's also what makes it so delicious. You could certainly get away with using less oil, but then it won't quite produce the same richness. Please use a large pan for this recipe (not a stock pot or dutch oven) and don't buy pre-cut broccoli florettes. I once made this in a dutch oven with an extra pound of broccoli, using pre-cut florettes, and less olive oil. It was not the same. It was, dare I say it, tasteless mush. The broccoli needs to be cut into very large pieces (see the photos below) in order to keep just enough texture in the final product, so that it isn't pasty. It also needs the extra surface area from a large pan for the flavors to concentrate properly and not just steam. Also, even if you think you don't like anchovies, I swear that you will not taste anything remotely fishy. The anchovies add a deep, savory flavor that the broccoli wouldn't achieve on it's own. Don't leave it out! OK, if you really, really want to leave it out, you can. But maybe substitute some chopped capers for something a little different. I'm also considering giving cauliflower or butternut squash the same cooking treatment, and I imagine only great things!

Recipe from Roy Finamore's cookbook, Tasty: Get Great Food on the Table Every Day, and can also be found here.

Time: 20 minutes (2 hours inactive time)
Servings: 4 to 6

2 bunches (2-2 1/4 pounds) broccoli
1 cup olive oil
3 garlic cloves, sliced thin
2 small hot peppers, halved lengthwise (Finamore likes small red peppers, but you can substitute green Thai chiles, various dried ones, even a big pinch of red chile flakes)
4 anchovy fillets, chopped
Coarse salt and freshly ground black pepper

Bring a large pot of water to a boil.

While the water is heating, cut the florets off the broccoli, leaving them in large pieces. Peel the stems and cut them into rather thick slices, about 1/3 inch.

When the water comes to a boil, add the broccoli and cover the pot to bring it back to a boil quickly. Blanch the broccoli for five minutes. Drain.

Put olive oil and garlic in a large skillet over medium heat. When the garlic starts to sizzle, add the hot peppers and anchovies. Cook, giving a stir or two, until the anchovies melt. Add the broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for two hours. Use a spatula to turn the broccoli over in the skillet a few times, but try not to break it up. It will be very tender when done.

Use a slotted spoon to transfer the broccoli to a serving dish. It is delicious hot or at room temperature.
 

Pancetta Caesar Salad /  by Amy Cantu

Print Friendly and PDF

Nothing really tops a Caesar Salad when it comes to a creamy dressing and cool, crunchy lettuce. I don't even like creamy salad dressings, but I make a rare exception for this one! The dressing is at once creamy and refreshing, with it's lemony, garlicky zing. This Caesar Salad gets a salty-sweet twist and added textural interest from the crispy bits of pancetta and sweet bites of grape tomatoes.

Notes: The original recipe from Ina Garten roasts the tomatoes and calls for large chunks of pancetta, but this streamlined version saves time and keeps it fresh by serving the grape tomatoes raw. Reducing the amount of pancetta and using smaller bits, adds big flavor but still allows the salad to accompany meatier or heavier main entrees, such as in Pizza Two Ways.

Time: 30 minutes
Serves: 6-8

3 oz pancetta, very small dice
1 pint grape tomatoes
2 large heads romaine lettuce
1 cup freshly grated Parmesan

1 extra-large egg yolk at room temperature*
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups mild olive oil
1/2 cup freshly grated Parmesan cheese

In a medium frying pan, cook the pancetta over medium heat until the fat is rendered and the pancetta is a deep golden brown. Drain over paper towels in a small bowl, and set aside.

Cut romaine lettuce cross-wise into 1 1/2 inch strips, then rinse and dry well. (A salad spinner is helpful for this.)

Make the dressing: Combine egg yolk, mustard, garlic, anchovy, lemon juice, salt, and pepper in the bowl of a food processor. Process until smooth. With the food processor running, slowly pour in the olive oil in a thin, steady stream. Continue to process until the dressing thickens. Add 1/2 cup grated parmesan and pulse until combined (about 3 pulses). There will be more than enough dressing for this recipe. Store extra dressing covered in the refrigerator for up to 3 days.

Toss together lettuce and enough dressing to moisten the leaves. Toss with 1 cup parmesan and half of the tomatoes. Divide the salad onto salad plates and top with remaining tomatoes and pancetta, and serve.

*Contains raw egg: Please be aware that consuming raw and lightly cooked eggs exposes a slight risk of salmonella or other food-borne illness. To reduce this risk, use fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Pico de Gallo /  by Amy Cantu

Print Friendly and PDF

Fresh Pico de Gallo is simple to make, and so much better than prepackaged stuff! It's the perfect accompaniment to Steak Fajitas or just a bowl of tortilla chips. 

Notes: When tomatoes aren't in season, use grape or cherry tomatoes to get a sweeter, more concentrated tomato flavor. Adjust the amount of jalapeño to your tastebuds - leaving the seeds and ribs in will make the salsa spicer, removing them will make it less spicy. Taking the time to dice the tomatoes, onions, cilantro, and jalapeño into very small pieces will give you the best flavor. You can also use a food processor to lessen the work, but be careful to only pulse a few times, or you'll end up with a watery mess. Liquid will accumulate as the salsa sits, so feel free to drain off any excess. Lastly, salt makes a big difference in a simple recipe such as this - make sure to taste it just before serving and add additional salt, if needed.

Time: 20 minutes
Yield: 4 cups

1 1/2 pounds tomatoes (use grape or cherry tomatoes during the off-season), seeded and finely diced (3 cups)
3/4 cup finely chopped cilantro
1/2 cup finely chopped onion (white onion is traditional; red, yellow, or green onions also work well)
1-2 small fresh jalapeño or serrano chiles, (seeds removed to make it mild) and finely chopped, or more to taste
2 garlic cloves, finely minced
3 tablespoons freshly squeezed lime juice, or more to taste
2 teaspoons kosher salt (or 1 teaspoon table salt)
1 teaspoon freshly ground black pepper (optional)

Combine all ingredients into a bowl and stir together. Season to taste with additional chile, lime juice, and salt. 

It will keep in the refrigerator for up to one day. Stir well and drain any excess liquid that has accumulated in the bowl before serving.

Hasselback Potato Gratin /  by Amy Cantu

Print Friendly and PDF

Notes: This is essentially the same as the recipe from J. Kenji Alt-Lopez's The Food Lab, except that I used half and half instead of heavy cream. The results are similar, albeit a bit lighter on the gut. Given how heavy holiday foods tend to be, this seemed like a good compromise to me!

Per Alt-Lopez's recipe notes: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.

Time: 15 minutes (active), 1 hour 45 minutes (inactive)
Servings: 6

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-reggiano
2 cups half and half or heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
2 teaspoons kosher salt (or to taste)
1 teaspoon freshly ground pepper (or to taste)
3 to 3 1/2 pounds russet potatoes, peeled and sliced 1/8th-inch thick on a mandoline slicer or food processor slicer (5 to 6 medium, see note above)
2 tablespoons unsalted butter

Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note above). Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid (see note above).

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Chickpea Carrot Salad /  by Cynthia Raub

Print Friendly and PDF
chickpea and carrot salad

When considering what to bring as a side in addition to the Harissa Grilled Pork Chops, I wanted to make something that was packed with the protein of a sturdy bean and included a hearty, kid-friendly vegetable. This Chickpea Carrot Salad is all of that, and it's also delicious cold, at room temperature, and warmed. (When you have a new baby, you can't be too picky with the temperature of food because you'll be lucky to eat at all!) This salad is filling but not heavy, and so delicious despite the humble and simple ingredients.

Notes: I wish I had tripled or quadrupled this recipe, too! It kept so well that it made an easy lunch the next day with a fried egg on top. If you have a food processor or large box grater to shred the carrots, this recipe is easy and not labor intensive. If you have neither a food processor or large box grater, this is a great way to work on your knife skills and practice your julienne!

Time: 15 minutes
Serves: 4-6

2 cans of chickpeas
2 tablespoons extra virgin olive oil
2 bay leaves
2 garlic cloves, smashed
2 thyme sprigs
2 cups carrots, finely julienned (or shredded)
2 teaspoons lemon juice, freshly squeezed
2 teaspoons sherry vinegar
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon mint, chiffonade
1 tablespoon parsley, minced
1 tablespoon chives, chopped

Drain chickpeas and rinse with water - set aside.

Add 2 tablespoons olive oil, 2 bay leaves, 2 smashed garlic cloves, and 2 thyme sprigs to a large skillet. Heat the oil and ingredients until garlic is sizzling. Once sizzling, add 2 cups of shredded carrots and toss to coat in oil and aromatics. Cook for 1 minute.

Add the chickpeas to the skillet and season with salt and freshly ground black pepper.  Toss the chickpeas for a couple minutes until warmed through.  Transfer to a dish to cool.

Before serving remove the bay leaves, garlic, and thyme.  Season with 2 teaspoons freshly squeezed lemon juice, 2 teaspoons of sherry vinegar, and adjust seasoning. Garnish with herbs just before serving.

Adapted from Bouchon cookbook by Thomas Keller

Soba Noodle Salad /  by Cynthia Raub

Print Friendly and PDF
sobanoodlesalad

Noodles! There are thousands of different kinds, and I love them all. But I am particularly fond of soba - chewy, nutty, Japanese buckwheat noodles. When I feel health-conscious, I choose soba noodles because . . . I’m not sure! They are gluten-free, but that doesn’t matter to me. They are lower calorie than pasta made with wheat, but that doesn’t matter to me either! I think it’s because they can be dressed lightly and eaten cold that makes me *feel* they are a more healthful choice. I dressed the soba noodle salad with a Ginger Scallion Sauce, courtesy of one of my favorite chefs, David Chang. For the children, I set aside their portion and used the remaining sauce from the Crispy Chicken Wings to dress their noodles. 

Notes: Cold noodle salads are flexible and easy to customize with different vegetables, proteins and sauces. In this recipe, I used shelled edamame, julienned carrots, roasted cauliflower, and red bell peppers; you could also use shredded cabbage, thinly sliced half-rounds of cucumber, julienne of zucchini, sautéed mushrooms, blanched baby spinach . . . really, anything! The same goes for sauces I’ll often make a rice wine vinaigrette, a carrot ginger salad dressing or a very light peanut sauce to dress soba.

Servings: 4-6
Time: 30 minutes

4 bundles (or 360 grams) soba noodles (prepared according to the package)
2 tablespoons sesame seed oil
1 cup Shelled edamame
1 cup Carrot, julienned
1 cup Cauliflower florets
1 cup Red bell pepper, julienned
1 tablespoon neutral oil (vegetable, canola, and grapeseed all work)

Cook soba noodles according to package directions. Rinse with cold water and dress lightly with sesame seed oil to prevent the noodles from sticking. Set aside.

While the noodles are cooking, add 1 tablespoon oil to a medium pan, bring up to medium-high heat, until oil barely begins to smoke. Add cauliflower to the pan, and cook until the first side is brown - about 2-3 minutes. Shake pan vigorously and continue to cook until desired doneness. (I like fork-tender cruciferous vegetables, so I cooked mine for about 6 minutes). Set aside. Julienne carrots and red bell peppers, set aside with prepared edamame. Combine noodles and vegetables in a large bowl. 

Ginger Scallion Sauce
from Momofuku cookbook by David Chang

Servings: 1 cup of sauce
Time: 15 minutes

Ingredients:
2½ cups thinly sliced scallions (green and whites, from 2-3 large bunches)
½ cup finely minced fresh ginger
¼ cup grapeseed or other neutral oil
1½ teaspoons usukuchi (light soy sauce)
¾ teaspoon sherry vinegar
¾ teaspoon kosher salt, more to taste

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. 

Cucumber and Beet Salad /  by Cynthia Raub

Print Friendly and PDF
beet and cucumber salad

In and of itself, grilled cheese is a perfect meal. It combines the three food groups: bread, butter and cheese. But because I added *bacon* in the Bacon Jam and Cheddar Grilled Cheese Sandwich, I thought I would lighten up the meal with a salad. This Beet and Cucumber Salad is simple and straightforward - you don't even have to make a vinaigrette! The crispy crunch from the cucumber and the velvety, sweet beets are a great accompaniment to the slightly spicy baby arugula. Don't be deceived - the recipe is very simple, but the salad turned out to be tasty and balanced.

Notes: Letting the salad sit for a minimum of 30 minutes after being dressed is a must. Let the cucumbers and beets marinate separately to avoid beet-stained cucumbers. I used prepared and packaged beets for this recipe, but you can roast your own if you have the time and patience. 

Time: 15 minutes
Servings: 8

1/2 cup rice vinegar
1/4 cup chopped shallots
1/4 cup sugar
1 pounds beets, trimmed
1 large English hothouse cucumbers (about 1 pound), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces
2 tablespoons chopped fresh chives or parsley
Baby Arugula (optional)
Extra Virgin Olive Oil
Kosher salt and pepper to taste

Combine vinegar, shallots and sugar in small bowl to make a marinade. Set aside while preparing vegetables.

Cut beets into wedges. Toss with 1/2 cup of marinade to coat.

Place cucumbers in large bowl and toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and chill for at least 30 minutes or up to one day.

Drain beets of liquid and arrange on platter towards the outer edges; rinse colander clean, drain cucumbers and arrange in the middle of the platter. Scatter a handful of arugula on top, garnish with herbs.

Adapted from: http://www.epicurious.com/recipes/food/views/pickled-beet-and-cucumber-salads-5409