I will begin by answering the question on your minds: No, the gnocchi is not homemade. While the east coast endures yet another heat wave, my goal lately has been to turn on the stove or oven as little as possible. Trader Joe’s sells a tasty whole wheat gnocchi.
My hope is that through simple recipes like this, everyone can feel more confident in creating flavorful dishes with just a few fresh ingredients (the squash was from this week’s CSA share).
Posted in CSA, Vegetables
Tagged #squash, #vegetable, CSA, gnocchi, recipe, summer squash
The county farmer’s market season is in full swing and I have visited three times since it first opened. Weekly constants include lettuce, radishes, a loaf of locally baked bread, and deliciously sweet sugar snap peas.
The sign in front of the peas boasts “You can’t believe how sweet these are. Try one!”
Posted in grains, Vegetables
In the spring, it seems that my husband and I can’t get enough asparagus (the kids eat it because it’s there and they have to). Whether in a fritatta or simply oven roasted, we eat as much as possible until the 6 to 8 week season ends.
I recently read Barbara Kingsolver’s Animal, Vegetable, Miracle: A year of Food Life. In it, she chronicles a year during which her family only consumed food that they produced on their farm. If they couldn’t grow or make it, they would purchase it from local farmers whenever possible. In one of the first chapters of her book, she talks about asparagus: how it’s grown, where it grows-basically, everything you ever wanted to know about asparagus, including fun facts like it can grow up to 10 inches in a 24 hour period!
If you were expecting me to say I made this ravioli from scratch, let me refer you to my bio…I do things simply whenever possible. I love fresh pasta made in house at restaurants and, some day, I will purchase an attachment for my KitchenAid stand mixer to make pasta from scratch. In the meantime, Trader Joe’s makes a delicious mini cheese filled ravioli that is perfect by itself, or tossed in a pot of soup; however, any pasta will work here.
ravioli with spinach hazelnut pesto and grilled asparagus
One bunch asparagus and one pound mini cheese filled ravioli (or any pasta)
make the pesto:
2 cups lightly packed baby spinach leaves
1/4 cup toasted hazelnuts
2 Tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, minced
1/3 cup olive oil
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
Place all ingredients in food processor. Pulse until smooth, adding more olive oil one teaspoon at a time if mixture is too thick. Add salt and pepper to taste. Store in refrigerator until ready to serve.
With a sharp knife, cut tough ends off one bunch of asparagus. Place in a large bowl and drizzle with 2 Tbsp olive oil and 1 tsp salt. Toss to coat.
Heat grill to medium heat. If you don’t have fine grates on your grill, you must use a mesh grill pan or grill topper or your asparagus will fall between the grates (I use the pan that I generally use for grilling fish). Place the asparagus on your heated grill top or pan, turning often to prevent burning.
In the meantime, cook your pasta according to package directions. I have a side burner on my grill and this coordinated beautifully with grilling the asparagus. As I’ve explained previously, my husband doesn’t grill so if I’m overseeing the grill and cooking on the stove top in the house, something is bound to burn!
Remove the asparagus with it is slightly tender and has some golden grill marks. Be careful not to overcook it.
Plate your grilled asparagus, pasta, and pesto.
Posted in Pasta, Vegetables
Apparently, May is National Salad Month.
I mean, seriously…who makes these (fake-ish) holidays up?
If you ever needed an excuse to have a salad well, then, I guess this is it. I’ve decided to follow the example of some of my fellow bloggers and highlight some of my favorite past salad recipes.
1. bean and romaine salad with honey balsamic dressing
I love bean salad during the summer months at a picnic. It’s a healthy, lighter alternative to the mayonnaise laden variety salads we’re all used to. Change up the ingredients depending on what you have on hand.
2. atonement chopped salad with two kinds of dressing
The point here isn’t that I felt the need to make salad because I had (cough, cough) eaten poorly. The point is that you should always make your own salad dressing. It’s so easy in a blender and, for crying out loud, you know what the ingredients are and you can control what goes in it, thereby eliminating the need to ask “what is xanthan gum and why is it in my salad dressing??”
3. Super protein salad with lemony vinaigrette
Another bean salad…my husband says the vinaigrette absolutely makes this salad pop with flavor. With spinach, chickpeas, and hard cooked egg, it really is packed with protein. This salad tastes like summer to me!
Salads take a little prep work, but are so worth it. You also might want to try this one or this one.
Happy National Salad Month!
What is your favorite salad?
Spring has sprung!
Which means that it’s time for spring vegetables. When people tell me that they don’t like asparagus, I tell them that they have to try it roasted with balsamic vinegar. I’ve had others tell me that this is also true about brussel sprouts but alas, I’m still a hater.
The first way is a simple oven roast. I make this every Easter, because when you’re fussing over other parts of the meal, the vegetable should be deliciously simple.
Roasted asparagus
1 pound asparagus, tough part of the stems snapped off
2 tsp olive oil
1 1/2 cups grape tomatoes (sometimes I halve them, but I was in a hurry this time)
1/2 chopped onion (you can also use pearl onions, if they’re available)
1/2 tsp minced fresh garlic
2 Tbsp balsamic vinegar
1/2 tsp salt, divided
4 Tbsp crumbled goat cheese
1/2 tsp black pepper
1 tsp granulated sugar
1/2 tsp black pepper
Preheat oven to 350 degrees.
In a large bowl, toss asparagus with 1/4 tsp of the salt, pepper and 1 tsp olive oil to coat. Place in a 9 x 13 baking dish and roast in oven for 10 minutes.
While asparagus is roasting, and in the same large bowl, mix together tomatoes, onions, garlic, sugar, and remaining salt. Toss to coat.
Put tomato mixture into dish with asparagus and top with goat cheese. Return to oven to roast for an additional 8-10 minutes or until asparagus is crisp tender. Remove and serve.
Spring Frittata
This is the very first frittata I’ve ever made. I have a love/hate relationship with eggs thanks to Atkins dieting in the 90′s. Sometimes I think I want them, then I’ll cook them and the smell is an aversion that I can’t shake to eat them.
Lately, though, I’ve been coming around.
Quiche has found its way to my plate in a restaurant, eggs benedict prepared by a family-the bernaise so delicious and lemony, eggs and spinach microwaved on-the-go style in a coffee mug…you get the picture. Unconventional recipes.
Sorry about the vague veggie quantities here, but it’s really not important if you do a bit more or a bit less.
3/4 lb asparagus, tough stems removed and the stalks sliced into 1/2 inch lengths
a handful of sugar snap peas (about 8 ounces), cut in half
1/2 onion, chopped
4 sprigs fresh thyme, leaves stripped
4 whole large eggs
4 large egg whites
4 ounces crumbled goat or feta cheese
non-fat milk
vegetable or other neutral oil
Preheat oven to 350 degrees.
In a large oven safe skillet or cast iron skillet, heat 1 tsp oil on medium heat on stovetop. Add asparagus, peas, onion, and thyme leaves. Saute until slightly softened, about 8 minutes. Meanwhile, whisk eggs and egg whites in a large bowl until well blended. Add milk to thin slightly (it’s hard to quantify this. Add milk as you would for scrambled eggs). Season with salt and pepper. Remove skillet from heat and pour eggs over vegetable mixture in pan. Dot top of eggs with crumbled goat cheese or feta.
Place in oven and bake until eggs are cooked and puffy (about 20 minutes). Remove and cut into quarters or wedges.
Posted in other stuff, Vegetables
Tagged asparagus, eggs, frittata, recipe, spring recipe
Even though this has been the mildest winter I can recall in ages, these sun-filled, 75-degree days we’ve been having feel wicked good!
If spring has not touched you where you live-I apologize if it seems like I am rubbing it in, but it is glorious indeed!
In spring, a girl’s fancy turns toward grilling…
Whenever I am cooking on the grill, my goal is to either A). Prepare all side dishes ahead of time so that I can concentrate entirely on the grill, or B). Prepare a side dish on the grill also, allowing me to concentrate entirely on the grill. Many a piece of meat, poultry and fish have been charred when I fail to adhere to one of these two options.
That’s why I was excited to try this grilled broccoli recipe from Andrea Reusing’s book Cooking in the Moment. While I’ve never liked anchovies on my pizza, they add a rich flavor to sauces and dips and have become my new favorite secret ingredient. Make the topping ahead of time, so that once the broccoli is charred you’ll be ready to serve it.
grilled broccoli with parsley, garlic, and anchovies
2 small bunches of broccoli
2 Tbsp olive oil, plus more for coating the broccoli prior to grilling
6 anchovy fillets, minced
2 crushed garlic cloves
grated zest of 1 lemon
1/3 cup finely chopped fresh flat-leaf parsley leaves
2 tsp chile flakes
Prepare a hot fire on the grill.
Mix the anchovies, garlic, lemon zest, parsley, 2 Tbsp olive oil, and chile flakes in a bowl. Set aside.
Cut broccoli lengthwise to make long florets with most of the stem attached. Blanch in well-salted water for just 15-20 seconds, a little longer if broccoli is thicker (I blanched mine about 40-45 seconds). Drain well, transfer to a medium bowl and toss with approximately 1 Tbsp of olive oil. Turn grill to low (or wait for flames to die down on charcoal grill) and grill the broccoli until there is a slight char all over (I did mine on the upper rack of my gas grill).
Remove broccoli and mix well with anchovy mixture before serving.
I hadn’t exercised since I injured my shoulder around Thanksgiving. After months of alternating, then concurrent, rounds of anti-inflammatory drugs and physical therapy with limited improvement, a cortisone shot finally ended the pain once and for all.
A three month workout hiatus for someone my (ahem) age might as well be six months. It has been a difficult horse to get back on, and I was so sore after the first day that I thought I was actually ill!
All wussiness aside, I have found this salad to be a lifesaver-filling, low fat, and packed with flavor and protein. Initially inspired by the Canal House, it took off from there with several additions-a plentiful salad that provided lunch for four meals served with toasted naan.
Use the leftover vinaigrette for salads, fish, or vegetables.
super protein salad with lemon vinaigrette
For the vinaigrette
1/2 cup freshly squeezed lemon juice (approximately 2 large lemons)
2/3 cup extra virgin olive oil
1/2 cup lightly packed parsley
4 cloves garlic
2 tsp finely grated lemon zest
1 tsp salt
1/2 tsp freshly ground black pepper
Place all ingredients into blender and mix until well blended. Add more salt and pepper to taste. Refrigerate leftover dressing.
for the salad
2-15 ounce cans organic chickpeas, drained and rinsed
1 cucumber, peeled and diced
1 1/2 cups chopped baby spinach leaves
1/2 small container of cherry or grape tomatoes, halved
1/2 jar pitted kalamata olives, drained
4 hard cooked eggs, quartered
sweet pea shoots, if available
1/4 cup chopped fresh chives
Combine all ingredients in a large bowl, add vinaigrette to individual servings as desired.
Posted in salad, Sauce/Dressing, Vegetables
Have you been guilty, as I have, of mispronouncing this fluffy whole grain (fyi-it’s actually a seed)? I don’t know…it feels weird to pronounce it the way it was meant to be after years of mispronouncing it, but I’ll get used to it.
I whipped this up a few days ago with vegetables on hand, both fresh and fresh-frozen. You could add anything you have, perhaps odds and ends left over form another meal. It’s a delicious side, or the addition of cooked shrimp or chicken would turn it into a main course.
quinoa with vegetables and herbs
1 cup organic quinoa
2 Cups stock (I used homemade chicken, but vegetable works also)
1/2 tsp sea salt, divided
2 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
3 carrots, peeled and chopped
1 cup fresh or frozen peas
2 tsp fresh thyme, oregano, or tarragon
1/4 tsp crushed red pepper flakes (optional)
1/4 tsp ground black pepper
1 tsp chopped fresh chives
Rinse quinoa (if it isn’t pre-rinsed) in a strainer. In a medium saucepan, bring quinoa, stock and 1/4 tsp salt to a boil. Cover, reduce heat, and continue to cook until liquid is absorbed, about 10-15 minutes.
Meanwhile, heat olive oil in a large skillet over medium-low heat. Add onion and cook until soft and translucent, about 5 minutes. Raise heat to medium and add garlic, zucchini, carrots, peas, herbs, red pepper flakes. Saute, stirring frequently until vegetables are crisp/tender (I don’t like mushy vegetables), about 8-10 minutes. Season with remaining salt and black pepper. In a large bowl, combine quinoa, vegetables, and fresh chives.
Posted in grains, Vegetables
Tagged #vegetable, carrot, healthy, quinoa, recipe, side dish, zucchini
No sooner did I snap that photo of that beautiful sugar maple this past weekend, then…BAM! We pull up to the local home improvement store to see a blow up monstrosity of a Santa in front. This wasn’t your normal, tacky, kitschy, nylon lawn Santa. No, this one very likely rose above the lowest roof line on my house. I like Christmas as much as the next person, but please let’s tidy up one holiday before moving on to the next, shall we? (Do you think I went a little too far when I posted a photo of it on Facebook with the caption “This is what’s wrong with our country”?)
I’m pretty sure that someone is going to plunk down $250 and that Santa will be making an appearance in some poor sod’s neighborhood. And before I get comments from all you lawn inflatable lovers out there, please know that I’m not dissing you-just your holiday decorating style.
While that front yard will definitely be too busy, a salad can never have too much going on in my book. When I saw a pear infused balsamic vinegar in the grocery store, I was both intrigued and excited to make a salad dressing with it. Wonderful substitutions are allowed in this salad and could include walnuts, goat cheese, roasted beets, or pumpkin seeds.
sauteed pear and hazelnut salad
1 small red onion
olive oil
3 pears
2 Tbsp unsalted butter
3 ounces hazelnuts, halved and lightly toasted
5 1/2 ounces salad leaves (your personal favorite mixture). I used butter lettuce, spinach, and field greens
6 ounces bleu cheese, crumbled
for the dressing:
2 1/2 tsp pear infused balsamic vinegar (may substitute with plain balsamic vinegar)
drop of dijon mustard
4 Tbsp safflower oil (hazelnut oil may be substituted)
2 Tbsp olive oil
1 tsp confectioner sugar (or to taste)
Whisk together ingredients for dressing and season to taste.
Preheat the oven to 350 degrees. Halve the red onion and cut into crescent-shaped slices. Put the slices into a small ovenproof dish, drizzle with the olive oil and season with salt and black pepper. Roast in the preheated oven until soft with slightly caramelized tips, approximately 20-30 minutes.
Halve and core the pears, then cut lengthways into slices approximately 1/4 inch thick. Melt the butter in a frying pan and sautee the pear slices on each side until just golden, being careful not to overcook them.
Toss the salad leaves with the hazelnuts, then divide among 6 plates. Add pear slices and warm onion to each plate and scatter cheese. Drizzle plates with dressing or serve on the side.
Posted in salad, Vegetables
Tagged #hazelnut, #local, #pear, #photography, #salad, #vegetable
I know…I know.
Another creamy vegetable recipe. I love steamed, grilled vegetables as much as the next person, but I happened to catch the episode where Alton Brown made this and it looked incredibly tasty. I do like a lot of Alton’s recipes, but he is a little (ahem) winded sometimes in his lengthy descriptions of the scientific processes of cooking. Let’s just throw it together and see how it turns out, shall we? Although, perhaps that’s how I get into these situations…
The traditional American Thanksgiving recipe which contains (in case you’ve been living under a rock, or maybe a different country…I’m not judging) cream of mushroom soup and canned french fried onions, always seemed to me like such a salty disservice to the green beans. But maybe not, since the green beans come from a can, too. Think about it-the entire recipe is made from canned ingredients! Here was Alton on my television, making an alternative to this soupy, salty casserole that looked positively fresh and tasty.
This recipe called for three ingredients that were in the farm box this week: vidalia onions, baby portobello mushrooms, and green beans. I served it alongside fingerling potatoes and coffee braised short ribs (also from one of the farms in the co-op)…a somewhat heavy meal for a warmer fall day, but absolutely delicious paired with a Pinot Noir we brought back with us from Oregon. If you would like the recipe for the short ribs, leave a comment and I will post it.
best ever green bean casserole (Alton Brown)
Topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 Tbsp panko bread crumbs
1 tsp kosher salt
all natural nonstick cooking spray
For beans and sauce:
2 Tsp plus 1 tsp kosher salt, divided
1 pound fresh green beans, washed, trimmed and halved
2 Tbsp unsalted butter
12 ounces mushrooms (I used baby portobellos, but button or cremini would do nicely too), trimmed and cut into 1/2-inch pieces
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 tsp ground nutmeg
2 Tbsp all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat oven to 475 degrees.
Combine onions, flour, panko and salt in a large mixing bowl and toss to combine. Spray a sheet pan with nonstick cooking spray. Spread onions evenly on the pan. Place pan in middle rack of oven and bake until onions are golden brown, approximately 30 minutes. Be sure to toss the onions 2 or 3 times during cooking. When done, remove from oven and set aside.
Turn oven temperature down to 400 degrees.
Prepare beans while the onions are baking. Bring a gallon of water and 2 Tbsp of salt to a boil in a large stockpot or saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop them from cooking. This keeps them from getting soggy.
Melt the butter in a 12 inch cast iron skillet over medium-high heat. Add the mushrooms, 1 tsp salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for 1 minute. Add the broth and simmer for another minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove form the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place in the oven until bubbly, approximately 15 minutes. Remove and serve immediately.
Posted in Vegetables
