Asparagus, Peas and Fava Beans with Gremolata and Mozzarella / May 3, 2016 by Cynthia Raub

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.

Purple Rain Smoothie / April 26, 2016 by Christine Pedlar

Purple Rain Smoothie - blueberry, banana, and cacao

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.

Buttery Soft Pretzels / April 26, 2016 by Amy Cantu

I fell in love with the soft, chewy, buttery, salty goodness that are these pretzels, the moment I sank my teeth into them. To make these even more appealing, they can be made from start to finish in an hour. There's no fussy waiting for an hour or more begging the dough to rise or fiddly boiling them in pot of baking soda water. The process has been streamlined to get these beauties in your mouth as quickly as possible!

Notes: I would not and did not change one thing about this recipe. I do have a couple thoughts on it though. (Don't I always?) I did not have pretzel salt on hand, so I used a very light sprinkling of Fleur de Sel. Coarse sea salt or any other larger crystal finishing salt would work great.

Fun variations - Sprinkle these with cinnamon sugar after brushing the butter onto the pretzels - oh yes! Stir together granulated sugar and finely grated orange/lemon zest, then dust over the buttered pretzels - so zesty! Or shower finely grated parmesan and dried oregano over the buttery tops - oh my! Add a minced garlic clove to the butter before brushing over the pretzels - mmhmm! Or go the mini-route, and cut the dough into bite-sized pieces for pretzel bites - perfect party food!

These are best eaten the day they are baked and are heavenly if eaten straight from the oven.

The Green Canteen Smoothie / April 26, 2016 by Christine Pedlar

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.

Tod Mun (Thai Fish Cakes) with Cucumber-Peanut Relish / April 19, 2016 by Amy Cantu

Tod Mun - Thai Fish Cakes with Cucumber Relish

These crispy, spicy fish cake fritters are so fun to eat! They are perfectly sized for a shared appetizer or for the fingers of little children. We made them less spicy for the preschool-set, but feel free to adjust to your fiery tastebuds' delight. The long beans add a bit of extra texture to the fritters, and the cucumber relish infuses each bite with sweetness, tanginess, spiciness, and crunch!

Notes: Since the heat and saltiness of curry pastes and fish sauce can vary a lot from brand to brand, I recommend frying a little tester patty to see how it tastes and then adjusting the seasonings to your liking. Start with the smaller amounts and then ratchet up from there.

Long beans are found in Asian grocery stores, but you can substitute green beans if you can't find them. Fish paste is found at the seafood counter or frozen section of Asian grocery stores. If you can't source already prepared fish paste, you can make your own at home. Buy any firm white fish fillet - grind it up in a food processor or blender with 1-2 ice cubes until you have a fine paste.

Swiss Chard and Leek Crostata / April 12, 2016 by Cynthia Raub

I first laid eyes on this beautiful and majestic creature several years ago on Anne Burrell's Secret of a Restaurant Chef on the Food Network. As she effortlessly prepared this beautifully browned and rustic crostata, I vividly remember salivating and wondering when I should make it and for what occasion. This recipe is not for the faint of heart, as it includes MORE than four cups of various cheeses (I refuse to count and acknowledge the true amount of cheese in the recipe). For the sheer volume of cheese alone, this recipe is perfect for sharing with a group of people. I have made it for friends at brunch, for potlucks, and for holidays. It can be the main or it can be a side for a meal. Dreamers like me would consider it a serving of vegetables. It's showy and beautiful, incredibly delicious, and makes a statement on any table for every occasion.

Notes: Because this recipe yields such a large crostata, I split the recipe to make two smaller crostatas: one to gift to sweet new parents and one to Amy and her family. This recipe is adaptable and you can substitute any vegetables that you love for the leeks and/or swiss chard. Mushrooms! Squash! Roasted TOMATO! Don't get me started on tomatoes in a savory crust . . . Anyway, this recipe is also just perfect as written. So make this one before you start doing your own jazzy riffs. I promise, it's GOOD.

Olive Oil Granola / April 12, 2016 by Amy Cantu

Olive Oil Granola is addictive. There. I've given you fair warning. It's at once rich, sweet, salty, crunchy, and vaguely bitter from the olive oil. Sprinkle this over homemade yogurt, and the added tanginess has now put your tastebuds on full alert. It's all I wanted to eat for a week. (Yes, I know: I just got over my Coconut Tres Leches Cake for breakfast obsession and eating Broccoli Cooked Forever on everything before that. Clearly, I have issues . . . ) I'd love to take credit for this miracle granola, but the internet has well-documented the Olive Oil Granola phenomenon here and here and here. Mine is yet another adaptation, but really, it's impossible to have too many. It's that good.

Notes: This granola is on the sweet side, so you could certainly reduce or omit the brown sugar. I love it as written, especially with plain yogurt.

Homemade Yogurt / April 12, 2016 by Amy Cantu

As I emptied out yet another Costco-sized container of plain yogurt, I wondered to myself if I could maybe make this at home. It turns out that homemade yogurt is surprisingly easy to make and also really economical, if you enjoy eating yogurt as much as I do! I find it to be creamier, silkier, and smoother than most commercial yogurts, but the best part is that I get to customize just how tangy I want the yogurt to taste. In this case, I went for a mildly tangy flavor (fermented for 6-7 hours), that I could enjoy with this addictive granola without the need to add any additional sweetener; it was a match made in heaven!

Notes: I like homemade yogurt made with whole milk best, but it can also be made with 2% or non-fat milk. The less fat in the milk, the runnier it will be. (There are recipes that have tricks like adding powdered milk to non-fat milk to thicken up the yogurt - I have faith in your Googling skills to find that info if you need it.) Use any brand commercial plain yogurt (that you like the taste of) as a starter - it doesn't matter if it's whole, low fat, or non-fat yogurt. You can reserve some of your first batch of yogurt to use as a starter for the next batch. After about 5 batches, you will probably need to start again with new commercial yogurt as the starter. To continue using your starter indefinitely, there are heirloom/re-usable yogurt starters that you can purchase.

I used a cooler to incubate my yogurt, but any warm place will do. Examples include an oven with the light turned on and covering the jars with a thick towel in a sunny window.

To make Greek-style yogurt, set a double-layer of cheesecloth in a colander, and put the colander in a bowl. Pour the finished yogurt into the colander, and let strain in the refrigerator until it's the thickness you desire (2-4 hours).

The recipe below uses mason jars to ferment and store the yogurt. If you don't need the pot you are using to heat the yogurt for anything else, you could also just use that same pot to ferment the yogurt. Just put a lid on the pot after stirring in the yogurt starter, and put in a warm spot, as directed.

Roasted Eggplant and Pickled Beet Sandwich / April 8, 2016 by Cynthia Raub

Broccoli Cooked Forever / April 5, 2016 by Amy Cantu

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!

Pancetta Caesar Salad / April 5, 2016 by Amy Cantu

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.

Pizza Two Ways / April 5, 2016 by Amy Cantu

The idea to make pizzas came from an obsession with Broccoli Cooked Forever and my family's deep love for pizza and cheese. If you've never made pizza dough from scratch, I promise it's worth the effort. This dough is easy to stretch (much more so than the stuff you buy from the store), and the crust tastes better than a lot of pizza you'd get delivered! The Broccoli Cooked Forever makes a "sauce" for the pizza that's both creamy and even a little sweet, while the soft, melty fresh mozzarella is the perfect complement. The mushrooms lend the pizza some earthiness. The second pizza was born from another one of my (and Cynthia's) favorite pairings - fontina and roasted tomatoes. Roasted tomatoes topped with fontina cheese - so good! The Canadian bacon adds that salty, meaty bite. One could also make a case for using smoky bacon pieces instead. I certainly wouldn't argue! Bake this as a leisurely weekend meal, or make the dough and/or broccoli ahead of time to make this a quick weekday meal.

Oatmeal Fruit-Nut Bars / April 3, 2016 by Amy Cantu

Notes: These oatmeal fruit-nut bars are essentially a bowl of oatmeal in a bar form. In other words, they are not really like granola bars. The are soft, not too chewy, and taste like my favorite bowl of nutritious oatmeal, loaded up with dried fruit, seeds or nuts, and touch of maple syrup. Store cooled and cut bars in the refrigerator for up to 5 days or freeze in a sealed container for up to 4 months. Defrost frozen bars in the refrigerator for 24-48 hours.

Salmon Cakes / April 1, 2016 by Cynthia Raub

Coconut Tres Leches Cake / March 29, 2016 by Amy Cantu

I have a long affair going with coconut, and I doubt it will ever end. I love the sweet, earthy, tropical flavor, and I especially love it in the form of cake. This Coconut Tres Leches Cake is not fussy - it's homey and comforting, swathed in whipped cream and swimming in a pool of sweetened milk. The addition of coconut milk as one of the "tres leches" (three milks) and toasted coconut adorning the top make me swoon. My confession is this: I love this cake straight out of the fridge the next morning for breakfast. Preferably still in my PJs and in bed. The cake stays moist from all the milk, but the chilled cake is a little more dense. It's magical.

Notes: This is a wet, dense cake. Do not be frightened when you pour the milks over the cake, and the cake looks like it's drowning. As the cake sits, it will absorb most of the milk. There will be a small amount of milk left that has not soaked into the cake, and that is exactly what you want. As I've mentioned, I love this cake cold, but it is also delicious (and proper) to eat it at room temperature. I made zero changes to the original recipe, because in my mind, it's perfect. The bit of lime zest brightens the cake up a bit, and really, it's just the perfect Coconut Tres Leches Cake.

Pico de Gallo / March 29, 2016 by Amy Cantu

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.

Steak Fajitas / March 29, 2016 by Cynthia Raub

I really love foods that deliver all the textures and all the food groups in one bite. A perfectly loaded chip from a plate of nachos, bi bim bap (a Korean rice dish with an assortment of vegetables and meat), cheeseburgers. Fajitas are also included in this fantastical group of perfect meals, and they may be even more superior because you can customize each bite as you go. I don't usually order fajitas when I am out at a restaurant (because: nachos), but whenever a hot skillet of roasting onions and meat walks across the dining room, I regret my meal choice immediately. Fajitas can vary from the traditional beef to vegan, and all of the iterations are delicious - you just can't go wrong with anything wrapped in a warm tortilla. Here is my ode to fajitas and all of the opportunities I have missed in restaurants of eating them.

Notes: The cut of beef is paramount when making steak fajitas. Traditionally, buttery and deeply beefy-flavored skirt steak is recommended, but flap and hangar are comparable substitutions that will produce similarly delicious results. This marinade is robust, complex and flavorful; I found it to be an incredibly tasty and different treatment of beef in traditional fajitas. In the directions, I recommend resting the beef on the uncooked bell peppers and onions. This is so 1) you don't have to dirty another dish and 2) to give the vegetables even more flavor. Likewise, when cooking the vegetables, include the residual juices from the rested meat for another re-up in Flavortown.

Hasselback Potato Gratin / March 27, 2016 by Amy Cantu

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.

Hot Cross Buns / March 26, 2016 by Amy Cantu

Notes: You can start these buns the day before a couple different ways. The first way - make the dough and then let rise overnight in the fridge for the first rise. Bring the dough to room temperature, and continue with the recipe by punching down the dough and shaping into the small rolls. The second way - follow the recipe through shaping the dough into small rolls. Cover with plastic wrap, and leave in the fridge overnight for the second rise. Bring the rolls to room temperature, and if they are not double the original size, let rise until they are. Continue with the recipe as written.

Audy's Pineapple Fried Rice / March 22, 2016 by Amy Cantu

My dad’s fried rice is a potluck legend - it arrives onto the table and not five minutes later, it disappears. It doesn’t matter how much he makes, the Pineapple Fried Rice never makes it back home for leftovers. So, count yourself lucky that he’s finally sharing his recipe here!

Notes: Using a non-stick pan or well-seasoned wok will prevent the rice from sticking to the pan. Otherwise, expect a bit of a crust to form on the bottom of your pan, and be OK with a little soaking and elbow grease. If you don’t have a pan roomy enough for a full batch of fried rice (without worrying about rice and pineapple being flung out) fry the rice in two batches. If you overcrowd the pan, the rice will steam and will not cook properly. Not to mention, you’ll have a big mess around the stove!

My dad likes to serve his Pineapple Fried Rice in a hollowed out pineapple. Slice a whole pineapple in half lengthwise, leaving the leafy top attached to one half. Carefully use a knife to carve out slices of the pineapple to hollow out the pineapple half. You now have a festive bowl for your Pineapple Fried Rice! You will have more pineapple than is needed for the recipe - reserve the extra, chill, and serve as a refreshing dessert or snack for later.

For the rice: Day-old rice is ideal, so that it is a little dry and won’t get mushy during the frying process. About 2 cups of uncooked rice should yield 4 cups of cooked rice. If you don’t have day-old rice, spread freshly cooked rice onto a sheet pan or tray and let cool for 5 minutes before proceeding with the recipe. Don’t try to use rice that’s been cooled to room temperature in a covered bowl (there’s too much moisture), but not been refrigerated for at least 12 hours - you’ll end up with weird, goopy rice. Serious Eats recently had a good article about this. Jasmine rice is the preferred rice for Thai fried rice - it’s a fragrant, medium grain rice that will give this dish an authentic flair. You could also substitute medium grain Chinese rice or Japanese rice, but it won’t be quite the same.