Savory Summer Salads...Hold the Lettuce, Please.

I am a salad girl. My husband is a meat lover. Yes, he likes to eat his veggies because he feels better when he does, but if he had his druthers it would be grilled steak tips and pork loin every night for dinner. So, as I stand in the front of the refrigerator in the afternoon and contemplate the dinner menu, I'm always aiming for a veggie victory. I'm looking for more than just dutiful chewing at my dinner table--I want those exclamations of delight. If you have cooked for a finicky loved one (newly picky toddler, anyone?) you know the feeling. Words like yummy, amazing, and delicious have never sounded so sweet.

When it comes to summer salads, I'm faced with an additional challenge: my husband won't eat lettuce. Well, that's not entirely true. He'll eat the wilted, bland, possibly bleach blasted, bagged lettuce from the grocery store. He just won't eat any of the tasty, leafy, crisp, colorful lettuce that's available in abundance at the market each week. What is his problem, you ask? To make a long story short, husband has an issue with creepy crawlies. And, a couple of years ago when I was prepping a gorgeous head of Bibb lettuce, husband spotted a big green grub whose girth was particularly remarkable. For my part, I'm perfectly happy to see that the occasional creature makes it through to my kitchen with my veggies. I buy organic whenever I can, and I see it as confirmation that no one has been blasting my food with harmful pesticides. It is also easily remedied: grub in the lettuce becomes grub in the trash in a few quick seconds, and then you're back in business. But, for my husband, who already has a phobia of things that squiggle (I'll spare you the very dramatic story of the inchworms in the woods), that incident has led to a full blown case of lettuce PTSD. 

So, this year, after the requisite attempt to sneak some fresh lettuce into the mix (failed), I've decided that some creativity is in order. And, as tends to happen when you're forced to deviate from your normal routine, there have been a lot of delicious surprises! We've done grilled veggie salads, leftover veggie salads...throw some vinaigrette on it and add a sprinkle of cheese, and you really can't go wrong! Below are a few of the salads I've put together, but it's more about a method than a recipe. See what looks good to you at the market this week and try out something new!

Grilled Summer Squash Salad

Ingredients

7-8 medium sized summer squash (you can use any variety you want here: zucchini, sunburst, limelight, whatever looks good.)

basil

1-2 spring onions, red or white

feta cheese

vinaigrette (I prefer to make my own--recipes coming soon--but you can use store bought in a pinch)

olive oil

s&p

Slice squash lengthwise, brush with olive oil on both sides, and season with salt and pepper. Trim the onions and do the same. Grill until squash and onions are just fork tender. Be sure to take them off before they get floppy--mushy veggies do not make for a good salad. Chop squash and onions into bite sized pieces and place in a large bowl. Toss gently with vinaigrette, to taste. 

Roll several leaves of basil together and slice thinly to make little basil ribbons. If you want to get fancy, tell your friends you're doing a chiffonade of basil, because you are. Separate the ribbons and stir them gently into the squash along with a good helping of crumbled feta cheese. If you have some sweet little tomatoes on hand, as I did, you can also chop those and add them in for a pop of color. 

We have enjoyed this salad as a side dish with a protein and spooned over whole grain pasta or couscous. Just add some extra vinaigrette while your pasta or grain is still hot and it will soak up all that flavor. Yum!

Sweet Corn and Tomato Salad (i.e. leftover veggies salad)

Ingredients
5 ears cooked sweet corn, kernels removed
1 heirloom yellow tomato
1 handful of grape tomatoes
2 grilled summer squash
vinaigrette, to taste

Chop all veggies, toss with vinaigrette, season with s&p if necessary. Enjoy! Seriously, this was just me using up leftover cooked veggies in the fridge and tomatoes that needed to get eaten. Happy days for husband and toddler alike. Oh, and also me!

Beet & Carrot Salad (pictured at top)

Ingredients

3 fresh carrots, shredded (I don't recommend using supermarket carrots for this--they can be ok for a stew, but in a simple salad like this you want them sweet, juicy, and delicious.)

3 medium sized fresh beets, peeled and shredded

vinaigrette (again, a simple mix of olive oil, your favorite vinegar, and s&p is really the best dressing here, but store bought can also work)

Toss all ingredients and enjoy. Yes, it's that easy. As you can see from the picture above (I'm cheating and using an old one that predates our lettuce problem), this salad is a fabulous lettuce topper. But, it's also delicious as a side or a snack straight out of the fridge. Earthy, sweet, crunchy, and super quick to make. When it comes to summer salads, this is an EcoFoodie favorite.

All of these salads are incredibly versatile, and there are endless variations you can try. Two things they all have in common? They're great as a pot luck side dish, and they always pair fabulously with a crisp glass of prosecco on a hot summer night. Enjoy!

Better Late than Never: A New Year's Recipe

Better late than never. These days, between work, baby, and life in general, it has sort of become my motto. I've had to let go of my uber-punctual, schedule-obsessed ways and just take things as they come, do what I can, and accept that I will never finish my to-do list on any given day. Truth be told, it's been a wonderful side effect of the baby madness. There's a lot to be said for taking things one moment at a time.

And so, last night, I finally found myself preparing my good luck black eyed peas. You know, the ones that you're supposed to eat on New Year's Day. Not sure if they still hold any power by the middle of the month but, if nothing else, they tasted amazing. Here's what I threw together last night in order to make good use of some Swiss chard, butternut squash, and onions from last week's market. Easy peasy and oh so hearty on a snowy winter night. Don't have any chard in the fridge? No squash on your countertop? All of the produce used here came from the winter farmers market in Cambridge. They'll be open from 10-2 again today and you can grab all of this and more. Hope to see you there!

**You may notice that lovely little Hop Noir hiding out in the background. This was an impulse purchase at City Feed, and may be my favorite beer of all time. Made by peak organic, a small brewery in Maine, it was an absolute taste treat and a perfect cold weather beer.**

Black Eyed Peas with Swiss Chard and Quinoa


Ingredients
1-2 cloves garlic, minced
1 bunch Swiss chard (stems chopped and separated from the leaves)
Black eyed peas (canned here because that's what I bought in a rush on NYE--dried would be better)
1 c quinoa (I used white but red would be gorgeous with this)

Bring two cups water to a boil. Add a smidge of salt and the quinoa. Simmer, covered, for about 15 minutes until the water is fully absorbed. (Check your package directions just in case your particular quinoa calls for something different.) For more flavor, you can use 1 cup chicken stock and 1 cup water, or add sauteed onions, or herbs...the sky's the limit here. For this recipe though, I opted to keep things simple so that the chard could shine through.

While the quinoa is cooking, sautee garlic in olive oil over low heat, being careful not to burn. When garlic begins to soften, add the chopped chard stems. After 3-5 minutes, add leaves. (You can tear these into smaller pieces or leave them whole, depending on their size. I usually opt for tearing.) Cook until tender. Add black eyed peas (very well rinsed if you're using canned) and heat through. Serve over a heaping pile of warm quinoa. Enjoy!

Butternut Squash Soup


Ingredients
2 T olive oil
1-2 T butter (optional)
1 Butternut squash
1 onion, coarsely chopped
Fresh thyme (or dried, in a pinch)
4-6 c chicken stock

Preheat over to 425. Split the squash in half lengthwise, remove the seeds, and roast, cut side up and covered with tin foil, for 45 minutes or until fork tender. When the squash is finished, sautee onion and thyme over low heat in a large soup pot. You can stick to the olive oil here or throw in a little butter--I find the butter adds a depth of flavor without making it overly rich. When the onion is clear and tender, scoop out the squash and add it to the pot along with 4 cups of chicken stock. Bring to a simmer. Blend until smooth with an immersion blender (you can also transfer in batches to a blender of food processor, but if you do not have a handheld blender you should get one immediately--it is quite possibly my favorite kitchen tool). Add more stock or water if the soup is too thick--this will depend on your squash and will be a little different every time. Season with salt and pepper to taste. Enjoy!

A New (Yummy) Twist on Pumpkin

When it comes to pie, pumpkin is not my favorite. I'm just not a fan of the often goopy texture--I'd much rather have a slice full of crisp, cinnamon apples or crunchy pecans. I do love the flavor of pumpkin though, so when I got a pie pumpkin in my farm share recently, I got inspired to make something delicious. I adapted the recipe below from one I found on Epicurious, and the result was amazing. Light, fluffy little treats full of fall spice and pumpkin goodness. I only got to enjoy one as the rest were destined for my son's birthday celebration at daycare, where they were reportedly devoured with much zeal by a roomful of toddlers. I'll certainly be making them again soon. And if you have a spare pumpkin leftover from Thanksgiving (even if it's in a can), I recommend you do the same!

Pumpkin Spice Muffins

Ingredients

1 sugar pumpkin (aka pie pumpkin)--you can also substitute one can of *real* pumpkin here

2 c all purpose flour

2 t baking powder

1/4 t baking soda

1.5 t ground cinnamon

1 t ground ginger

1/8 t ground cloves

1/2 t salt

1 stick unsalted butter, melted

3/4 c packed light brown sugar

1/4 c sour cream

1/4 c applesauce

2 large eggs

1 t pure vanilla extract

Directions

Pumpkin

Apparently pumpkin can cook up relatively quickly in the microwave, but I tend to opt for roasting when it comes to my root vegetables. It's easy, tasty, and you don't have to worry about cleaning up messy orange explosions. Simply slice the pumpkin in half, scoop out the seeds, drizzle with a little olive oil and roast cut-side down on a sheet pan at 350 until soft. Cooking times can vary depending on the moisture content of your pumpkin, but I would start checking for doneness after about half an hour. In the meantime, you can rinse your pumpkin seeds, toss them in a little salt and oil and throw them in the oven as well! Just give them a stir every few minutes until they're nice and crispy. Bonus.

Muffins

Preheat oven to 400. Butter your muffin pan if it's not nonstick.

Whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.

In another bowl, whisk together butter, brown sugar, pumpkin , sour cream, apple sauce, eggs, and vanilla. Add to the dry ingredients and stir until just combined.

Spoon batter into muffin tins. Bake for about 20 minutes, until a fork comes out clean. Best enjoyed while still warm along with a steaming cup of tea or cider. Yum!

Note: If you want to add a little texture, the Epicurious recipe calls for plumped golden raisins (just soak them in hot water for five minutes before adding to batter) and pumpkin seeds in the muffins, as well as some pumpkin seeds sprinkled on top. A dab of cream cheese frosting would also do quite nicely...

Photo courtesy of Sultry, via Flickr creative commons

Old Ideas for a New Year

Sometimes the best new ideas are the ones that aren't new at all, but rather a rediscovery of methods and means whose wisdom has been known for ages. When it comes to cooking, this idea is heralded repeatedly by those who advocate for slower, more local eating. The Slow Food movement, in addition to working toward food that is "Good, Clean, and Fair," points us back to vanishing cooking styles and heirloom ingredients, along with the increasingly uncommon practice of sitting down to enjoy a meal we've prepared with family and friends. Michael Pollan, one of the most prominent voices in the local food movement, tells us: "Don't eat anything your grandmother wouldn't recognize as food." Simple enough, and an easy way to navigate around the many processed food-ish creations that inhabit our modern supermarkets. Mark Bittman, cookbook author and writer for the New York Times, is also a voice for more planet-friendly eating, and as part of theTimes' New Year's section on sustainability offers an alternative to the countless diet crazes that emerge at this time of year: "Chop, Fry, Boil: Eating for One, or 6 Billion."

The concept is easy to embrace: three simple recipes--stir fry, rice and lentils, and a chopped salad--that can form the foundation of a lifetime of healthy cooking and eating. As Bittman states, they are techniques as much as recipes. Once mastered, they can be adapted to fit any locale or time of year, incorporating local, seasonal produce and whatever personal flourish the chef desires. Also important, they can all make for full meals without meat, an element that can be difficult to find in planet-friendly form. For so many of us who have fallen away from cooking in our daily lives, these easy, classic meals provide a re-entry point into a healthy, fulfilling relationship with our kitchen, one that can be passed on to our children during the evening hours in place of so much excess screen time.

Personally, I'm going to start with the rice and lentils. For years now I've been swayed from such dishes by my bean loathing husband, but maybe with a little extra flair I can win him over...full report to follow in the coming weeks.

Click here for the stir fry recipe, here for rice and lentils, and here for chopped salad.

Happy New (Old) Eating!

Some Kale, A Few Tomatoes, and a Bun.

What do these things have in common, you ask? Quite simple: they are all things I've been busy baking in the oven over the past few months, and I submit the last as my excuse for Ecofoodie's long silence, as it is a bun of the metaphorical variety. Yes, that's correct...an Ecofoodie baby! Due to arrive sometime around Halloween (boo!), this little muffin has been the source of much joy, nausea, and distraction of late, preventing me from doing much writing of any sort.

But now I'm back, with more recipes (some kale chips are in the works), events, and thoughts on sustainable eating. Very soon I'll be posting about upcoming Slow Food Boston events and some lovely ladies in Jamaica Plain who make seasonal pasta...yum! But for starters, here is my recipe for Roasted Tomato Pasta: simple, easy, and a perfect way to enjoy the end of summer tomato boom! Happy eating!

Roasted Tomato Pasta

Ingredients

2 pints (or thereabouts) of whatever small tomato variety looks good at the market

2-3 T olive oil

salt

pepper

angel hair pasta, or whatever long noodle you prefer

Parmesan cheese

fresh basil

Directions

Preheat the oven to 400. In the meantime, rinse tomatoes and spread in a single layer in a glass or ceramic baking dish. Sprinkle generously with salt and pepper and toss with a good drizzle of olive oil. Roast the tomatoes for 40 minutes to an hour, depending on your oven. You'll know they're done when they've burst and begun to caramelize! Once they burst, they release their delicious juice, which mingles with the olive oil, salt, and pepper to make a wonderfully fresh sauce. Toss tomatoes and sauce with cooked pasta, sprinkle with some freshly grated Parmesan and a little fresh basil if you have it, and voila! Easy, tasty summer dinner.

Photo by Froge via Flickr Creative Commons.

Tales From the Freezer...and a Recipe or Two.

Last fall I made my first tiny attempts at food preservation. Being a renter with a rather quirky kitchen, my options were limited, but I wanted to make a go of it nonetheless. After all, if I'm ever going to go for a full scale canning, pickling, and drying operation I had to start somewhere, right?

Given the superoverabundance of farm share peppers and back yard basil that I found myself struggling with at the end of the summer months, I decided to give both treats a go round in the freezer. I vaguely recalled hearing that peppers could simply be chopped and thrown into a freezer safe container, and a little online research revealed that basil could be frozen in a variety of ways (to mixed reviews)--I opted to test out freezing chopped basil in both water and olive oil. Result? A mixed bag.

I'll start with the bad news. The basil, sadly, did not fare well in either form. I froze them in cubes in the ice tray, and when thawed...it looked more like fragments of ash than the delightful taste of summer that I'd hoped to preserve. Still worse, flavor seemed to have disappeared altogether. In short, this was a double fail. In hindsight, I suspect I may have tried to pack far too much basil into each tiny cube. Consequently, much of the leaves were exposed to the harsh freezer air rather than protected by a solid fortress of water or oil. In the end, I did find some success in freezing small batches of pesto I had made. It thawed out looking as green and fresh as the day it was born, and with a little dash of salt all of those fabulous summer flavors came right back to life. For the simple and easy recipe, click here.

Happily, the frozen peppers were a marvelous success. Not only were they much easier to prep for freezing than the basil--just wash, dry, and cut into whatever size and shape you desire--but they lasted through the whole winter without getting dry or freezer burnt. For the most part, I used them in my favorite new recipe, a veggie stir fry with peanut sauce. Thanks to my winter farm share with Enterprise Farm, I was able to combine my summer peppers with organic carrots, zucchini and other yummy produce from their East Coast Food Shed.

All in all, I'm happy to have discovered two reliable freezer methods for preserving the abundance of summer. As for the basil, if any of you lovely readers have had better luck with these methods or something altogether different, I would love to hear about it! In the meantime, enjoy this peanuty stir fry recipe, which can be made with just about any veggie you love, fresh or frozen.

Veggie Stir Fry with Spicy Peanut Sauce

Ingredients (makes enough for 2-3 people)

2 T unsweetened peanut butter

2 T warm water

1-2 T low sodium soy sauce

1 t rice vinegar

1/2 t sesame oil

3 t chili paste (less if you like it not so spicy!)

1 small head of broccoli

1 very large or two medium carrots

1 large or 2 small zucchini

1/2 red or vidalia onion

1 yellow or orange bell pepper

a sprinkle of sweet peas

2 cloves garlic

1 t diced fresh ginger (or several dashes of powdered)

Cooked brown rice or pot stickers

Directions

In a bowl or a large measuring cup, combine the peanut butter and water. Whisk until thoroughly blended, adding a touch more water if it's still very thick. Add 1 tablespoon of soy sauce along with the rice vinegar, sesame oil, and chili paste. If you don't have fresh ginger to cook with the veggies, add a few good dashes of powdered ginger here. Give a good stir and a taste. This sauce seems to work a little differently each time, so once you've got the base recipe feel free to add up to another tablespoon of soy sauce or a dash of any of the other ingredients in order to bring it into balance.

Julienne the carrots, zucchini, peppers, and onion (i.e. cut them into thin strips, matchstick-sized strips), chop the broccoli into small florets, and dice the garlic and ginger. Sautee the vegetables in olive oil, starting with those that take the longest to cook. For this particular combo, it's best to start with the broccoli, add the carrots, then add the zucchini, peppers, and onions. Save the peas for the very end so that they keep their lovely green color. Just before you add the peas, make a well in the center of the pan and add the garlic and ginger. Sautee for a minute or two and then stir them into the rest of the vegetables along with the peas.

Add your peanut sauce and serve over brown rice or pot stickers. Simple, quick, and tasty!

Winter Blues

Last summer marked the end of out-of-season berries for me. After devouring a few pints of sweet, local strawberries from the Copley Square farmers market, I just couldn't fathom eating colorless, tasteless fruit shipped all the way across the country. Such berries aren't good for the planet or the palate. Much better to dream of sweet perfection through the cold winter months and enjoy that brilliant taste of spring when it finally comes.

Yesterday, however, I discovered a large bag of frozen, organic blueberries in my freezer. I have no idea when or why I purchased said blueberries, but as a cold, dreary rain fell outside my winter window I felt my spirits lift a little. What to do with this accidental bounty? The clear choice: muffins. After a few minutes gathering ideas on the internet, I put together a recipe that turned out warm, blue, and delicious. Only one thing could make it better, and I can't wait to make these again when the blueberries are big, fresh, and plentiful. Perhaps this year I'll grab a few extra pints and freeze them myself, preserving a little taste of locally-grown sunshine to combat the February blahs. In the meantime, I would make them again with apple pieces, dried fruit, or sans fruit altogether. There's nothing bad about a cinnamon oatmeal muffin, after all!

Blueberry Oatmeal Muffins

Ingredients

1/2 c all purpose flour

3/4 c whole wheat flour

1 c oatmeal

1/2 c brown sugar, packed

1 t baking powder

1/2 t baking soda

1/4 t salt

1/2 t cinnamon

1 egg, beaten

1/2 c water

1/3 c vegetable oil

1 T vanilla

1 c blueberries (thawed and drained if frozen)

2 t sugar

1/2 t cinnamon

Directions

Preheat oven to 400.

In large bowl, mix first 8 ingredients. In small bowl, mix egg, water, oil, and vanilla. Add this mixture to the first bowl and stir until moistened. Fold in blueberries. Spoon into greased muffin tins filling each cup about 2/3 of the way.

Mix sugar and cinnamon and sprinkle over the tops. Bake for 20 minutes and enjoy, preferably while they're still warm! They also make a delicious next-day breakfast: warm them over in the toaster, top with plain yogurt and drizzle with honey. Heaven on a plate.

Tatsoi is the New Green

Last week, I discovered an unfamiliar stowaway in my farm share box: dark little bundles of greens, clustered together on short, delicate stems. Perplexed and excited as always by the discovery of a new veggie, I dug up the Enterprise Farm e-newlsetter from the day before and discovered I was holding tatsoi, grown by Eastern Carolina Organics as part of the winter food shed. Seeing as I'd never heard of such a leaf, I decided a little research was in order.

Per Wikipedia (which I will deny using as a source if you tell any of my former writing students), tatsoi is also referred to as spinach mustard, spoon mustard, or rosette bok choy for the shape of the clusters the leaves grow in. For such a crisp and seemingly delicate green, it's apparently very hearty--it can tolerate temperatures as low as 15 F and can be harvested from under the snow! (If so, it seems this might be a good candidate for growing more locally, even through the coldest winter months.) The kitchen dicitionary at RecipeZaar likens the flavor to bok choy, but I would argue it's got a little more bite--it's grassy, lemony, and mustardy all at once, and boy does it jazz up a bowlful of red leaf lettuce! RecipeZaar also suggests tossing it into soups just before serving, which I imagine might work well with Asian flavors.

Though I haven't tried it yet, there was also a delectable-sounding recipe in the e-newsletter. You can find it below, and you can bet that I will be giving it a shot the next time these yummy rosettes come my way. Keep your eye out for them at your nearest winter farmers market--they are a lovely treat!

Chilled Sesame Ginger Tatsoi,

From the Enterprise Farm Newsletter

Ingredients

1 1/2 lbs Tatsoi, washed & dried

salt & pepper to taste

1/3 c soy sauce

2 T sugar

4 dashes Tobasco sauce

1/4 c white vinegar

2 T sesame oil

1 T ginger, minced

1/4 c sesame seeds, toasted

Directions

Bring a large pot of salted water to a roiling boil. Add the tatsoi, blanch for 1 minute, drain, and immediately plunge into ice water to stop cooking. Drain again.

In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar, and Tobasco. Mix well and season to taste with salt and pepper.

In a large bowl, combine the tatsoi and dressing. Mix well and refrigerate until well chilled. Garnish with sesame seeds and serve.

Love and Fortune

Tonight, I am headed to Cambridge to celebrate Valentine's Day with some lovely ladies. Seeing as my hostess already has a fabulous menu planned, I wanted to bring something sweet and fun to add to the party. Since today is also the first day of the Chinese New Year, I thought it would be extra fun if this something held a message for the New Year to come. As it happens, I have a box full of fortunes on hand on the kitchen (seriously), and although I have no idea how to make an actual fortune cookie, I do know how to make a chocolate one. And with a little dab of icing for glue, each cookie becomes a messenger of fortune, holding a special sentiment for its consumer. Some are silly, some speak to matters of the heart--it's Valentine's Day after all--and others are good old-fashioned fortune cookie food for thought.

My favorite? "A contented mind is a perpetual feast." With that thought, and with this recipe, I wish you a happy Valentine's Day and an even happier New Year!

Chocolate Shortbread Refrigerator Cookies,

adapted from an old and yellowed page from the New York Times Magazine

Ingredients

1 1/2 c flour

1 1/2 c confectioners' sugar

1/2 c cocoa powder

pinch of salt

1 1/2 sticks unsalted butter, at room temperature, coarsely chopped

1.5 t vanilla extract

3 T ice water

Directions

Combine dry ingredients in a food processor. Pulse just to sift. Add butter and pulse until combined. Sprinkel water and vanilla on top and pulse until combined. This is a dry dough, so do not be alarmed if it's not all sticking together!

Divide the dough in half and shape each half inside waxed paper into a cylinder about 7 inches long and 1 1/2 inches in diameter. (The cookies will spread a bit when baked.) Refrigerate the dough for at least several hours or for as long as 1 day. (You can also freeze the dough for several weeks wrapped in foil.)

Preheat oven to 350. Line 2 baking sheets with parchment paper. Slice the dough into 1/4-inch-thick rounds and set them 1 inch apart on baking sheets. Bake for 12-15 minutes or until the tops are firm.

Transfer to wire racks to cool. Icing optional!

Thank You, Flavor Bible

On a recent afternoon, I was perusing my new and already beloved Flavor Bible, looking for a new way to spice up some sweet potatoes. I considered the many tantalizing flavor companions offered by advising chefs, including bourbon, coriander, nutmeg, and orange zest. Sadly, though, nothing was really tickling my creative fancy.

Until, that is, I noticed a little section at the end of the entry labeled Flavor Affinities. At first I was confused by said section, as the entire list that comes before could be labeled as such. But, what appears to set this section apart is that it presents combinations of three flavors or more. Sweet potatoes + apples + sage (= yum.) Sweet potatoes + bacon + onions + rosemary (= yum.) And near the end of the list: sweet potatoes + kale + prosciutto (= so very yum and a perfect way to utilize a fresh bunch of kale in the fridge.) After noting that both kale and sweet potatoes pair well with thyme, I gathered my ingredients and went to work. Here's what I came up with, along with a few ideas for modifications the next time around.

Savory Kale & Sweet Potato Pasta (Gnocchi, if you've got 'em!)

Potatoes:

Here, I stuck with a slightly modified version of my still favorite sweet potato preparation. Preheat the oven to 400. Mince 3-4 large garlic cloves and combine in a large bowl with 1/3 c fresh thyme leaves and 1/2 t red pepper flakes. Add in 3 medium sweet potatoes, chopped into comfortably bite-sized pieces. Toss with enough olive oil to coat (about 3 T), add a pinch of salt and pepper, and distribute onto a foil-lined baking sheet in an even layer. Bake for around 40 minutes, till potatoes are tender.

Meanwhile...

Prosciutto:

Slice 4-5 pieces of prosciutto into 1/4 inch strips. Separate and sautee until crisp, adding a drizzle of olive oil to the pan if needed. (Do not use a non-stick pan for this--you want all of the brown deliciousness for later.) When prosciutto is crisp, remove from pan and spread on a paper towel-lined plate, leaving any remaining fat in the pan.

Kale:

In the same pan, sautee one medium yellow onion, sliced thin. Add about 1.5 c of chicken stock to deglaze the pan. Add the kale (chopped), another generous helping of fresh thyme, salt and pepper, and cover. Simmer for 30-40 minutes. If needed, add more stock as it cooks--you want some liquid in the pan in the end to toss together with the pasta.

Pasta:

What I wanted to have with this dish were gnocchi, those pillowy little bundles of delight. But, as I didn't have access to good pre-made ones and was scared away from attempting some from scratch by a doomsaying husband, I ended up with whole wheat spaghetti. This was all right, but both the shape and the flavor seemed out of balance with the star ingredients--a bite with just kale, sweet potato, and prosciutto was divine, and the pasta seemed to get in the way of that rather than enhance it. Although I haven't tried it, I imagine that gnocchi would be a much better companion. I have also since learned that gnocchi can indeed be made at home without inviting certain disaster, and that The Silver Spoon cookbook has a lovely recipe. Next time around I'd like to attempt said recipe. At the very least, I would use a shorter pasta, probably penne.

The Final Product:

When your pasta, potatoes, and kale are done, toss the pasta and kale (with remaining broth) together in a large bowl. Fold in sweet potatoes. Serve and top with a generous sprinkle of prosciutto. As often as possible, combine all three of the delightfully affinitied flavors in one bite. Enjoy!

A Berry of a Different Sort

One of the exciting things about our new winter farm share with Enterprise Farm has been that, in addition to the lovely fruits and veggies each week, we've also received the occasional bag of wheat berries. These lovely little berries come to us via Four Star Farms in Northfield, MA, and are particularly exciting to me as I have yet to find many options for truly local grains. They are also exciting because I have never in my life cooked with a wheat berry! Word on the street is they add a bit of crunchy texture for a hearty whole grain bread (here's hoping my husband will break out his KitchenAid sometime soon) and recipes for wheat berry salad abound (throw in your favorite mix of cukes, feta, olives, etc.). But, when I finally had some time to get inventive the other night, I opted for my usual winter standby: soup. The wheat berries add a wonderful texture with their springy bite, and combined with beans you've got a complete protein. Here's what I put together--it's a simple, easy recipe that can be adapted to suit whatever your pantry has on offer.

Wheat Berry and Winter Vegetable Soup

Ingredients:

12 c low-sodium vegetable or chicken stock*

4 cloves garlic, diced

1 t dried thyme

1 t red pepper flakes

2 bay leaves

2-3 good splashes of olive oil

1 c wheat berries

1 helping heaping of whatever winter veggies you have on hand--I used parsnip, carrot, kale, squash, and onion

1 can kidney beans, rinsed (someday, I will learn to cook with dried)

1 can canellini beans, rinsed

Directions:

In a large stock pot, bring the stock, garlic, thyme, red pepper flakes, bay leaves, and olive oil to a boil. Add the wheat berries and reduce to a simmer. Cook for 1 hour.

While the wheat berries cook, chop veggies. Add them to the soup when the hour is up and simmer for another 20-30 minutes, until veggies are tender.

Add the beans and simmer for another 5 minutes.

Enjoy!

*you may notice that many soup recipes call for 10 cups of stock--I like to use 12, as this often results in a big bowl's worth of leftover broth, perfect for freezing. When you have the sniffles, or just the winter blahs, nothing beats a rich, hot broth with a piece of crusty bread!

Warm, steamy, yummy.

A Holiday Helper

We've all been there: you have a holiday party to go to in a few hours and, amid all the excitement, you suddenly realize you've failed to think of a festive treat to bring along. Sure, you can grab a bottle of wine on the way, but you'd also like to have a little homemade something that says thanks for the invite in a more personal fashion. Yesterday, craving a sweet snack on a chilly, quiet Saturday, I discovered the perfect solution in my ATK Family Cookbook: "Emergency Chocolate Cake." Named for the ease and speed with which it can be prepared, this cake seemed an ideal fit for my urgent but lazy need for sweet. The editors note that they tried dozens of recipes for a cake that would prove both fast and delicious, but were dissatisfied until one staffer brought in his grandmother's recipe, which proved to be simple, quick, and tasty. There is one catch, however...the secret ingredient? There's no way to sugarcoat it, so I'll just put it out there: mayonnaise. Yes, you can take a moment to make a terrible face. I am totally with you. It sounds gross. When I read it, I nearly closed the cookbook in consternation. But, my faith in the folks at ATK (and perhaps my desperation for cake in any form) propelled me forward.

I followed the instructions nearly to a T, swallowing my doubt as I blended the mayonnaise in with the short list of ingredients. A foodie friend who knew what I was up to expressed her concern on twitter: "mayo?? i am a little bit worried. but let me know how it goes." I was worried as well, but I threw it in the oven and headed back to the couch to wait.

Result? Perfection! It sounds impossible, I know but this cake is moist, rich, chocolatey, and fluffy--you would never guess how easy it is, or that it has a sandwich condiment as a main ingredient. As I sampled one tiny taste after another, I found myself thinking, "What is mayonnaise, after all, but eggs and oil? Essential ingredients in any good cake!" With each passing bite, the idea of mayo in a cake became a little less outrageous. And with a quick dusting of powdered sugar, you've got a gorgeous, festive party offering that can be whipped up in a pinch.

You may still be skeptical, which I completely understand. Try it out at home first, or make one to bring into the office. I guarantee you it will not last long!

Emergency Chocolate Cake, from America's Test Kitchen Family Cookbook

Ingredients:

2 c all-purpose flour

1 1/4 c sugar

3/4 t baking soda

3/4 c cocoa powder

1 1/4 c water

1 c mayonnaise

1 T vanilla extract (I used 1.5 T)

Confectioners' sugar for serving

Directions:

Preheat oven to 350. Lightly coat an 8-inch square pan with butter. (I used an 8 inch round pan, the smaller area of which resulted in a cake that puffed up and got crusty like a brownie on the top--I highly recommend it.)

Whisk the flour, sugar, and baking soda together in a large bowl. In a separate bowl, whisk the cocoa and water together until smooth. Whisk in the mayonnaise and vanilla. Stir the mayonnaise mixture into the flour mixture until combined.

Pour batter into the pan and smooth the top. Bake until a skewer inserted into the center of the cake comes out with a few crumbs attached, 35-40 minutes. (It took closer to an hour for me, probably because of the different pan.)

Let cool, turn out onto a serving plate, and dust with confectioners' sugar.

Unveil it to oohs and aahs at your next holiday party, and when they ask how you made it? Give a smile and a wink, and tell them that's your little secret.

Sweet Potatoes go Savory

For most of my life, I thought I didn't like sweet potatoes. The sugar, the marshmallow...none of it seemed right on a dinner plate, nor did it float my boat for dessert. Then, last year, my husband roasted a couple in the oven and we ate them plain and simple, with just a touch of butter. It was a revelation. We could not believe the rich, deep flavors, and the color was just as gorgeous. It felt like the discovery an entirely new species, something no one had seen before. Of course, I now know that there are plenty of people out there preparing sweet potatoes in plenty of delectable ways. To me, this veggie remains exciting and new, and at this time of year I thrill each week when they appear in my farm share, a very bright note in the sometimes dismal November Rain (cue dramatic piano music).

In hopes of sharing the joy, here is a savory recipe modified slightly from one I found on Epicurious. Simple, seasonal, and impossibly delicious. Bon appetit!

Roasted Sweet Potatoes with Garlic and Thyme

Ingredients:

4 medium sweet potatoes, peeled and cut into 1 inch rounds. (You can halve these for smaller pieces if you prefer--just lower the oven temp a touch.)

3 T olive oil

4 large garlic cloves, minced

1/3 c fresh thyme leaves, or a very generous sprinkling of dried

1/2 t kosher salt

1/4 t black pepper

1/2 t red pepper flakes

Directions:

Preheat oven to 400. Toss all ingredients together in a large mixing bowl. Arrange the potato slices in a single layer on/in a baking sheet/dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, or even cold on a fresh green salad. They are also delicious eaten one by one...throughout the day...from a pretty little dish in the refrigerator.

The Season of the Sprout

As a child, Brussels sprouts and I did not get along. I wasn't a particularly picky eater, but just the smell of those little green spheres provoked a rather powerful reaction in me. "I can't!" I remember telling my mother, as I tried to swallow through my gag reflex. My mother, not the vegetable tyrant type, would only ask me to have two or three bites, but nothing had ever been so difficult. Those sprouts might as well have been poison, for the way my body reacted.

So, it is no great surprise that, even through 15 years of vegetarianism, I've gone most of my adult life without touching a Brussels sprout. I'm just not into self-torture. But then, one night a couple of years ago, a friend prepared them for dinner, sauteed with a little butter and olive oil and a touch of salt and pepper. What a revelation it was! I could not believe what I'd been missing. I began eating Brussels sprouts whenever I could get them--at restaurants mostly--but I was still too scared to prepare them on my own, worried that some magic touch was required to make those little cabbages taste so sweet.

Enter the farm share, which last week included a gorgeous stalk full of beautiful little sprouts. As I marveled at their rather Seussian appearance, I found myself slightly panic-stricken, wanting to pick up the phone and call the friend who had first cooked them for me. How did you do it?? Instead, I took a deep breath and the same approach that I've taken with all of my farm share firsts. I did a little research on my own, looking for the simplest, easiest method of preparation--I figured that would minimize my chances of screwing things up. Thanks to Ina Garten, of Barefoot Contessa fame, I found a recipe that's as basic as it gets:

*Preheat the oven to 400 degrees

*After cutting off any tough ends and removing any wilted leaves, toss the Brussels sprouts with olive oil, salt, and pepper.

*Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

And just like that, I had a plate full of delicious, golden brown sprouts, crispy and tender as promised. Fast, easy, and the perfect way to showcase the beautiful flavors of sprouts fresh off the stalk.

Of course, if you're looking for something a little richer, a little heartier on a chilly November evening, I recommend this recipe from the folks at America's Test Kitchen. My husband has made it a couple of times, and it us fabulously, decadently yum. Enjoy!

Skillet-Braised Brussels Sprouts with Bacon and Shallots

Ingredients:

4 oz. bacon (4 slices), chopped fine

2 shallots, sliced thin

1 lb. Brussels sprouts, stem ends trimmed, discolored leaves removed, and halved through the stem

1/2 c water

1 t unsalted butter

1 T red wine vinegar

salt and pepper

Directions:

Cook the bacon and shallots together in a 12-inch skillet over medium heat until the bacon is crisp and the shallots are browned, about ten minutes. Transfer the mixture to a paper-towel-lined plate to drain.

Add the Brussels sprouts, water, and 1/2 teaspoon salt to the skillet and increase the heat to medium-high. Cover and simmer until the Brussels sprouts are bright green, about 9 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 5 minutes longer.

Off the heat, stir in the bacon mixture, butter*, and vinegar. Season with salt and pepper to taste before serving.

*to me the butter is optional...Paula Deen would definitely do it, but it's a bit too rich for me!

The Great Gratin Experiment. Or, Celeriac is My New Favorite Thing.

After days of staring down small mountains of root veggies in my fridge, I finally got inspired enough to attempt a little cookery. As mentioned in a previous post, I've never cooked turnips or parsnips before, and I've never even tasted celeriac. I've also never made a gratin, but somehow this seemed like the perfect vehicle for the veggies in question. I had a hard time finding any recipes that didn't rely heavily on potato, but decided to go for it in spite of some worries that so many root-ish flavors might a little overpowering...

Result? Delicious!

My measurements were rather imprecise (as usual) so I can't provide a formal recipe here. But, I can tell you that I used both chicken stock and half & half for the liquid (rather than oodles of heavy cream). This resulted in a very rich flavor without overwhelming the tummy, and would probably make a nice substitution in any gratin. I can also say that any combination of root veggies and cheese (I used a little sharp cheddar and parmesan) will make for a delectable and satisfying dish, with or without potatoes. Although celeriac may not be pretty, the flavor is such a treat--much like celery, but richer and more full-bodied. Combined with the parsnips, turnips, and kohrabi, each bite was packed with distinct flavors, all brought together with the sauce and the cheese. Very, very yum, and very, very hearty on a cool fall night.

So, next time you're thinking of a regular potato gratin, give some less typical roots a try. I promise you will not be disappointed!

Welcome, Fall

I, without question, am a summertime girl. All through the cold, dark days of the long Boston winter, I huddle (cursing) under multiple blankets, waiting for the thaw to arrive. When spring finally comes I feel marginally better, but I continue to pine for those blisteringly hot and humid summer days, the kind that make everyone complain in whiny, molasses tones. I live for those days: 95 and sunny, not a cloud in the sky. Doesn't matter if it's dry or humid. I like heat. Heat of the sort that leaves you feeling melty and fiery from outside to in. Heat that lasts long into the night, laughing at the idea of an evening chill or goosebumps on the breeze. Heat that makes you swoon and sigh, renders you inert and lazy, incapable of motion.

So, what on Earth am I doing in Boston, you ask? I've spent many a winter night asking myself the very same question. Truly hot days are few and far between in our beloved Boston, but somehow I landed here several years ago and, like the weather or not, it looks like I am here to stay. So, with autumn all too rapidly approaching, I am attempting a change in outlook. Why curse the cold when it cannot be stopped? Instead, I will endeavor to embrace the onset of chilly nights and warm wool sweaters. And what better way to begin than with a new soup recipe? After all, if you can't warm yourself from the outside in, there's always the option of inside out.

Below is a recipe adapted from several I located on-line after doing a search for the farm share ingredients in my pantry: potato, kale, leeks, and carrots.

Potato & Kale Soup

Ingredients:

3 large leeks, thoroughly rinsed, cut in half lengthwise, and sliced

3/4 c chopped carrots

5 medium red potatoes, chopped

4-5 c chopped fresh kale

3 cloves garlic, chopped

2 T olive oil

1 T fresh thyme or 1 t dry

2 bay leaves

10 c low sodium vegetable or chicken broth

10 oz chorizo sausage (or therabouts--if you get a bold, spicy sausage just be careful not to overwhelm the soup!)

salt and pepper, to taste

One pot of steamy goodness!

Directions

Sautee the leeks and kale in olive oil over medium heat for several minutes while you chop the carrots and potatoes. Add carrots, potatoes, thyme, and garlic and sautee for about 5 minutes. Add the bay leaves, broth, and sausage. Bring to a boil then reduce to simmer for 30 minutes.

Add one glass of good red wine, some crusty bread, and enjoy the warmth of a cool, fall evening!

A Blueberry Birthday

Today, my soon-to-be husband turns 31. What better way to say happy birthday than with some fresh-baked blueberry scones?Berries are such a seasonal treat, so best to take advantage of their sweet-tart goodness while you can! Below is the recipe, courtesy of a dear friend who makes these scones every Saturday for her three equally dear children. She makes them plain, topped with cinnamon sugar or chocolate chips. Indeed, the possibilities are endless with this light, fluffy recipe, so feel free to create your own variation--you can add whatever your little heart desires!

Fruit Scones

Ingredients:

2 c flour

1 T baking powder

1/2 t salt

1/4 c sugar

1/2 c fruit (cranberries, apricots, raisins, or fresh fruit**)

1 1/4 c heavy cream

1 T melted butter

1 T sugar

Mix the flour, baking powder, salt and sugar together. Add the fruit** (can be frozen). Add the cream. Mix together using spoon. Dough will be sticky. Knead 8-9 times onto a lightly floured board. Gently roll into a 10-inch circle. Spread the melted butter over the top and sides of the dough and then sprinkle sugar over the top. Cut into 12 wedges (a pizza cutter works well). Place wedges onto an ungreased cookie sheet. Bake for 15 minutes at 425.

**If using fresh berries or fruit, fold in when kneading is nearly done.

Fresh Garlic: A Summertime Treat

Up until a couple of weeks ago, I would have told you that I always cook with fresh garlic. By this, I would have meant that I do my own peeling and chopping, stinky fingers and all, rather than using powders or pre-diced products from jars. What I never realized was that the garlic I buy at the store is not in fact fresh, but dried. I suppose the paper skins should have been a clue, but "fresh" garlic is most often defined as I had done for so many years. Indeed, a quick internet search for the term brings up a whole host of sites that refer to the contrast between "fresh" garlic and powdered or minced, when what they really mean is dried.

And so it was that, when a true specimen of fresh garlic arrived with my farm share last week, a friend and I stood marveling over its size and form. Do you think this part is edible? We stood in my kitchen, both of us examining the stiff, dry greens coming off of an impossibly tall stalk. I'm sort of tempted to try it, said my friend. We looked at each other, and in a matter of seconds we each had a piece in our mouths. I felt my eyes water and my sinuses clear in a wasabi-like rush as I chewed on the tough, sharp morsel, and the two of us agreed we were fortunate that we did not have to do any mingling that night. The stalk, we concluded, was not edible.

Fresh garlic, I have since learned, is only available for a small part of the year. After growing through the winter and spring seasons, the garlic is ready for harvest in the summer. And, while some of the bulbs can be enjoyed fresh, they will not keep throughout the year. Thus, most garlic is dried, giving it a much longer shelf life. The stalks can be used for soup stocks or compost but, as my friend and I concluded, they are not much good for eating. The fresh cloves, however, are delicious, and can be used in any recipe where you would use dried garlic.

Unlike their dried counterparts, I discovered, the skins of raw garlic are silky and smooth, peeling away from the clove in one satisfying piece. The clove itself was almost watery to the touch, resulting in a crisp, translucent pile of aromatic goodness as my knife moved through it. Sauteed with some fresh zucchini and yellow squash and tossed with a little pasta, it provided the powerful garlic flavor that I know and love, but brought a certain sweetness to the dish. It had all of the punch, but a little less bite--perfect for a light pasta dish.

Later in the week, I used two more glorious cloves to make fresh pesto, something I am embarrassed to say I had never done before. Now that I realize how easy it is (and now that I have six thriving basil plants on my back porch), you can bet that this will become a regular event in my kitchen. Below is the scrumptious recipe, courtesy of another friend who recently passed it along. My advice to you: hit the farmers market and track down some truly fresh garlic while you can. Grab your favorite bottle of summer wine, whip up a batch of pesto, toss with pasta, and voila! A summer dinner that's fresh, easy, and a true taste treat.

Mattie's Three-Herb Pesto (makes about 1 cup)

2/3 c each of firmly packed basil, mint, and parsley leaves

1/3 c pine nuts, toasted

1/3 c freshly grated Parmesan cheese

2 large garlic cloves, minced and mashed to a paste with 1/2 t salt

1/2 c olive oil

1 T balsamic vinegar, or to taste (if you like a citrusy flavor, a squirt of lemon juice can also work nicely as an acid here)

In a blender or food processor, puree all ingredients with salt and pepper to taste until smooth. (Pesto keeps in a jar with tight-fitting lid, chilled, up to 1 week.)

Fun With Beets and Kale

As my fiance and I enter the fifth week of our farm share, we are still utterly enamored of the harvest that comes our way each week. The staples, like fresh beets and scallions, are always welcome, and every Wednesday there is something new to give us a little thrill. This week: new potatoes!

Still, when you find yourself staring down at enormous bunches of kale, Swiss chard, and beet and turnip greens each week, you do start to wonder how many times you can sautee them with garlic and onion, delectable an option as it is.

Lucky for me, Red Fire Farm sends out seasonal recipes with each week's harvest e-mail, and keeps even more on their fabulous website. Whether you have a farm share or are just looking for a creative way to prepare your goodies from the market, it is a great place to turn for some delicious and often surprising ideas. My favorite so far? Kale chips! I've included the recipe here, and you can follow this link to see the other yummy ideas that Red Fire has in store for you.

Easy Kale Chips

1 lb kale, chopped
Preheat oven to 400
Toss kale with olive oil, salt and pepper. Spread out on a baking sheet and bake, turning every 5 minutes until brown and crispy. Kale should be dry and able to be eaten by hand like chips!

A Few of My Favorite Things...and a Recipe!

This week marked our third pick up as part of our farm share from Red Fire Farm.  And, while I knew I would enjoy the weekly bounty of local, organic produce, I had no idea just how much fun it would be.  Every week we receive into our kitchen a plethora of tasty veggies, and there are always a few that I've never tried before.  From field greens, to beets, to garlic scapes, the summer is off to a glorious start.  Below are a few of the most enjoyable discoveries I've made thus far.

Sauteed spinach, garlic scapes, and pine nuts tossed with whole wheat pasta.  Cooked on the same day it was picked, the sweet, green flavors of the spinach were perfect with a sprinkling of Parmesan cheese and a glass of red.

This bowl contains a couple of unlikely new favorites.  The red leaf lettuce is joined by slices of raw Hakurei turnip, those little white rectangles you see here.  I was as as skeptical as you are about eating raw turnip, but after trying a sample offered by the lovely ladies from Red Fire, I am hooked.  The flavor is both sweet and sharp...almost like a marriage between a radish and a carrot.  Speaking of which, I did join a few carrots with some raw beets to make a brilliantly colored simple slaw.  Dressed with a simple vinaigrette of olive oil and white balsamic vinegar, the resulting sweet and tangy crunch made the perfect salad topper.  (If you think you don't like beets, it's worth grabbing a couple fresh from a farm stand--wrap them individually in tin foil and roast them at 400 till soft. Peel and toss with olive oil, salt, and pepper.  I'd wager you'll find yourself among the ranks of the converted!)

My most cherished revelation thus far:  the garlic scape.  When the bud of the garlic flower emerges from the garlic plant, the result is these surprising, elegant scapes, which must be picked to allow the garlic bulb to grow to full size.  They can be used in any recipe where you might normally use garlic or onion.  I'm also told they can be eaten raw, tossed with salads and such, but I have yet to give this a try.  Sauteed in your favorite recipe, they will impart a mild, garlicky flavor, and a smooth but firm texture, much like asparagus that's been cooked just right.

Below is a recipe for a garlic scape frittata that I modified from the America's Test Kitchen Family Cookbook.  I made it for some afternoon festivities last weekend, and it was gone in a flash.  

Ingredients:

6 large eggs, lightly beaten

1/2 cup freshly grated Parmesan cheese

salt, to taste

pepper, to taste

1 T olive oil

2-4 garlic scapes, chopped (the number will vary depending on their size and your love of scapes)

Preheat the oven to 350 degrees.  Whisk together the eggs, Parmesan, salt, and pepper.  Heat the olive oil in a 10-inch nonstick ovenproof skillet (this is important, as the frittata will finish cooking in the oven).  Add the garlic scapes and cook until just beginning to soften, about 3-4 minutes.  Add the eggs and stir gently until the eggs on the bottom are set firm, about a minute. Gently pull the cooked eggs away from the edges of the pan and tilt the pan so that the uncooked egg runs into the cleared edge of the pan.  Continue with this process all around the pan until most of the egg is set, 1-2 minutes.  (The top will not be cooked, but that is where the oven comes in).  Transfer the pan to the oven and bake for about 3-4 minutes, until the top is dry to the touch.  Loosen the frittata with a spatula and flip it onto a serving plate.  Serve warm, at room temperature, or cold.  Fast, simple, and delicious--buen provecho!