Salsa Verde

No time for chit chat today as I've quite the work load ahead of me. But enjoy this wonderful salsa verde. It's a treat with chips alone, but salsa verde also makes a great white chili base and in addition to playing well with chicken in a slow cooker.

Enjoy!

Recipe courtesy of Driftless Organics

yields about 2 cups


The Ingredients:
1 lb tomatillos, hulls and stems removed
1 medium yellow onion, quartered
2-3 cloves garlic, peeled
3-4 jalapeño, stems and seeds removed
¼ cup cilantro, coarsely chopped
1 Tbsp salt
1 Tbsp lime juice

The Process:
Preheat the oven to 450 degrees F

Arrange the onions, jalepenos, garlic, and tomatillos, stem side down, in a single layer on a baking sheet.

Roast, turning the vegetables once, until the tomatillos are softened and slightly charred, about 10 mintues.

Combine the roasted vegetables along with the cilantro, salt and lime juice in a food processoe. Blend and process until smooth.

Store, covered, in the refrideratro for up to 1 week.

Pablano Polenta Stuffed Peppers

My usual course of action with several peppers on hand is to stuff them. Typically, fillings involve ground meat and rice, smothered in tomato sauce. On rare occasions an Indian inspired version comes about, using lentils or chickpeas and copious amounts of cumin and garam masala. This tex-mex corn-centric version is a first for me. I blame the endless sea of sweet corn we were blessed with late this summer.

adapted from Martha Stewart's Polenta Stuffed Peppers and Stuffed Poblano Peppers

serves 4-6

The Ingredients:
4 Tbsp unsalted butter, divided
1 pablano pepper, seeded and finely diced
1/2 yellow onion, finely diced
1 clove of garlic, minced
2 1/2 cups water
1 cup coarse cornmeal
1 tsp salt
1/4 tsp pepper
1/2 tsp cumin
2 ears of corn
1 1/2 cup shredded monteray jack cheese
4 bell peppers, halved, stem and seeds removed

The Process:
In a large saucepan set over medium heat, melt 1 Tbsp of butter. Add the poblano, onion and garlic.  Sautee util tender, 2-3 minutes. Add the water and bring to a boil.

Slowly whisk in the cornmeal, salt, pepper and cumin. Reduce to a simmer. Whisk frequently until the polenta thickens, about 5 minutes. Add additional water as needed. Remove from heat and fold in the remaining butter, corn kernel, and half of the cheese. Stir until cheese and butter has melted. Season with addition salt, pepper and cumin to taste.

Preheat the oven to 375

Arrange the pepper halves in a large shallow baking dish. Spoon the polenta into the peppers.  Add 1/2 of water to the bottom of the baking dish. Cover with foil.

Bake, covered, for 30 minutes.

Uncover and sprinkle the peppers with remaining cheese. Return dish to oven and bake an additional 30 minutes or until the cheese is melted and bubbling and the peppers are tender.

Serve garnished with salsa and cilantro.

Skillet Corn Cakes

Corn, corn and more corn. But this time, for breakfast!

These cakes, fritters or patties (what you will) are quite lovely served with fried or poached eggs...runny yolks soaking into the cornmeal...

Mmmmm.

adpated from Cookie Monster Cooking

serves 4

The Ingredients:
1 cup yellow cornmeal
¾ cup all-purpose flour
1 ½ tsps baking powder
½ tsp salt
¼ tsp pepper
1 large egg, lightly beaten
¾ cup milk
3 ears corn, shucked and and kernels removed
3-4 green onions, thinly sliced
¼ cup olive oil, divided

The Process:
In a large bowl, combine the cornmeal, flour, baking powder, salt and pepper.

In a second bowl, whisk together the egg and milk. Add the wet ingredients to the flour mixture. Mix until just combined. Fold in the corn kernels and green onions.

Heat half of the oil in a large skillet over medium-high heat. Working in batches,  spoon 1/4 cup amounts of batter into the skillet, flatten each dollop slightly. Cook 2-3 minutes per side or until golden brown and cooked through.

Serve hot, with salsa or garnish of your choice.

Tomato Beet Salad with Balsamic Dressing

This dish is in the run for one of the most colorful salads of all time. Just look at it! What a perfect way to show of those gorgeous heirloom tomatoes! Sungolds, Cherokee Purple, Green Zebra, Valencia...

And any number of vibrant beets.  Wouldn't chioggia beets be pretty on this platter?

This is why I love my CSA.

adapted from Martha Stewart

serves 2

The Ingredients:
3 Tbsp extra-virgin olive oil 
1 Tbsp Balsamic vinegar  
3-4 small beets, scrubbed (about 1/2 lb)
2-3 large heirloom tomatoes (about 1 lb)
1/2 pint cherry tomatoes
2-3 Tbsps crumbled feta
1/4 cup fresh cilantro leaves
Salt and pepper

The Process:
Preheat oven to 400 degrees. 

In a small jar, combine the oil and vinegar. Seal tightly and shake until well blended. 

Trim the tops and root tip off of the beets. Wrap beets in foil and bake, 50-60 minutes or until tender. Allow to cool. When cool enough to handle, rub beets with a paper towel to remove skins. Slice crosswise 1/4 inch thick. 

Slice the tomatoes, and halve cherry tomatoes.  Arrange with beets on a platter. Sprinkle with salt and pepper. Top with feta, cilantro, and drizzle with balsamic dressing. 

Zucchini Muffins with Feta

I have a slightly hard time calling these muffins. Zucchini muffins should be sweet and spiced, right? Like carrot cake and pumpkin bread and other vegetables parading around in baked good form. Yes, they are shaped like muffins. And certainly they fit the baked goods mold. But the savory factor throws me. Apparently cornmeal muffins are acceptable, but these? My brain is trying to tell me, no, these are biscuits. But they are far to moist and tender to be biscuits.

And I will make them again.

adapted from Chilly Frosting

yields 12 muffins

The Ingredients
1 ½ cup all-purpose flour
1½ tsps baking powder
1 tsp baking soda
1 tsp salt
½ tsp freshly ground pepper
1/2 cup milk
3 Tbsp vegetable oil
2 eggs
1 large or 2 small zucchini, grated (about 1 1/2 cups)
1 cup crumbled feta cheese

The Process:
Preheat the oven to 350 degrees F.

Lightly oil a miffin tin, or line with paper liners.

In a large bowl combine the flour, baking powder, baking soda, salt and pepper.

In a second bowl, whisk together the milk, oil and eggs. Add the wet ingredients to the dry and mix until just combined.

Fold the zucchini and feta into the batter.

Spoon the batter into the prepared muffin tin, filling about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove from oven and cool for 5 minutes. Remove muffins from tin to a cooling rack to cool completely.

Enjoy!

Sweet Corn Risotto

I find something very soothing about making risotto. The slow additions of broth, the constant stirring. This dish has the added bonus of using up the last of the summers bounty of sweet corn.

I still have a few additional corn recipes in the works though...fritters, sweet corn cupcakes and chowder all come to mind.

adapted from Food and Wine

serves 2-3

The Ingredients:
1 ear of corn, shucked 
3 cup chicken or vegetable stock
1 1/2 Tbsp olive oil
1/2 onion, diced
3/4 cup arborio rice
1/4 cup Pilsner or saison (or dry white wine if you must)
1 Tbsp unsalted butter
1/2 cup Parmesan
salt and pepper to taste

The Process:
Cut the corn from the cob: Place an ear of corn, base side down, on a cutting board. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn from the cob at about two-thirds the depth of the kernels. Continue cutting until all of the corn is removed. Set the corn kernels aside.

In a medium sauce pan, add the stock along with the corn cob. Heat to a gentle simmer. Keep warm.

Heat the oil in a large saucepan over medium heat.  Add the onions and sauté
until the onions are tender and translucent, about 5 minutes.  Add the rice and stir to coat evenly.

Slowly pour in the beer.  Bring the liquid to a gentle simmer, stirring continuously.  Once the beer has been absorbed, add the warm chicken stock, one ladle full at a time, allowing each addition to be fully absorbed before adding the next.  Patience is key.  Stir gently and continuously.

Once about half of the stack has been absorbed, add the corn kernels. Continue to add the stock as before. Discard the corn cob after the last of the stock has been added to the risotto.
 
Once the last of the stock has been absorbed, the rice should be creamy in texture and slightly al dente. Stir in the butter and the Parmesan cheese.  Remove the risotto from the heat. Season with salt and pepper to taste. Cover and let rest for 3-5 minutes before serving. 

Kale and Carrot Salad with Spicy Peanut Dressing

CSA veggies, meet Thai. I have no apologies anymore.

Vegan and gluten-free. Dear lord this seems so unlike me...

The original recipe calls for creamy peanut butter. I used crunchy because it is what I had on hand. Personally, I enjoy the extra bit of texture. And the almond milk is unnecessary. The other ingredients pack so much flavor, you need only add a touch of water to thin it to your desired consistency. Adjust the heat level to your personal taste by using more or less Sriracha.

adapted from Running to the Kitchen

serves 4

The Ingredients:
3 cups carrot, shredded or julienned
2 cups thinly sliced kale
3 Tbsps peanut butter
1 -1 1/2 tsp sriracha
½ teaspoon sesame oil
½ tsp olive oil
1 tsp lime juice
1 Tbsp maple syrup
½ tsp freshly grated ginger
2-3 Tbsp water
salt to taste
1- 2 Tbsp toasted sesame seeds

The Process:
In a large bowl, combine the carrots and kale.

In a small bowl whisk together the peanut butter, sriracha, sesame oil, olive oil, lime juice, maple syrup and ginger. Add water 1 Tbsp at a time until the desired consistency is reached. Season with salt to taste.

Drizzle the peanut butter dressing over the vegetables and toss to coat. Sprinkle with sesame seeds.

Curried Chickpea and Carrot Salad

The Thai food has returned. I warned you a string of these recipes was coming...

With the heat of summer at its apex, avoiding the heat of the kitchen is a must. But the need to prepare food calls. This recipe is prefect for those sweltering days. No hot ovens or stove tops. And it comes together in a flash

adapted from Vegan Yack Attack

serves 4

The Ingredients:
2 - 14.5 oz cans garbanzo beans, drained and rinsed

1 1/2 cups grated carrots

1 cup shredded cabbage

1/2 cup golden raisins

3 Tbsp tahini

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

2 Tbsp water

1 Tbsp tamari or soy sauce

2 tsp maple syrup

1 tsp curry powder

 

The Process
In a large bowl toss together the garbanzo beans, carrots, cabbage and raisins. 

In a small bowl, whisk together the remaining ingredients. Season with salt and pepper to taste. Add additional water as necessary to thin. 

Pour the dressing over the salad and toss to coat.

 

Thai Coconut Curry Lentil Bake

I must apologize in advance. I'm on a bit of a Thai kick. Between the flaked coconut, curry pastes, fish sauce, cilantro and lime juice I have on hand, Thai seems like an obvious choice.

adapted from Amuse You Bouche

serves 3-4

The Ingredients:
1 cup brown lentils
3/4 cup boiling water
1/4 cup unsweetened flaked coconut
1 clove garlic, minced
1-2 de chili de abrol, crushed
2 slices of day old bread, torn into chunks
½ Tbsp olive oil
2 Tbsp Thai green curry paste

The Porcess:

Add the lentils to a medium saucepan and add enough water to cover by at least 2 inches. Bring the water to a boil over medium high heat. Reduce to a simmer and cook until the lentils are soft, about 20 minutes.

 

Pour the 3/4 cup boiling water over the coconut. Cover and let sit for 10 minutes.

 

In a blender or food processor, combine the bread, garlic and chili. Pulse until an even crumb forms. Transfer to a bowl and drizzle with oil. Toss to evenly coat.

 

Preheat the oven to 375.

 

Drain the lentils. In a casserole or baking dish, combine the lentils, coconut-water mixture, and curry paste. Sprinkle generously with seasoned bread crumbs. Bake 25-30 minutes, or until the topping begins to brown.

 

Summer Squash and Cauliflower Gratin

The zucchini are beginning to overwhelm us! Thankfully this recipe makes quick use of the summertime abundance. In a pinch, this gratin can sub for the more common potato variety. It's not quite the same...it lacks that smooth velvety texture of its starchy cousin. But I trust this dish will be just as welcome.

The leftovers were equally welcome at breakfast, topped with a poached egg.

adapted from Relishing It

serves 6

The Ingredients:
1 1/4 pounds zucchini or summer squash (2-3 medium), coarsely grated
1 medium head cauliflower
2 Tbsp olive oil
1 yellow onion, chopped
2 Tbsp butter
2-3 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 cup milk
1/4 cup heavy cream
2/3 cup grated Parmesan, divided
1 Tbsp fresh rosemary, finely chopped
3 Tbsp fresh parsley, finely chopped

The Process:
Sprinkle the grated squash with a generous pinch of salt. Transfer to a cheesecloth lined colander to drain. Set aside for 15-20 minutes.

Preheat the oven to 375 degrees F

Cut the cauliflower into florets. Working in batches, add to a food processor and pulse until the cauliflower resembles coarse pebbles. Set aside.

Heat the oil in a large skillet set over medium high heat. Add the onions and sautee until fragrant and tender, 4-5 minutes. Add the garlic and sautee and additional 1-2 minutes. Add the chopped cauliflower. Gather up the zucchini in the cheesecloth, forming a bundle. Wring out as much liquid as possible. Add the zucchini to the skillet. Cook the vegetables for 7-8 minutes, or until slightly tender.

Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the flour, making a thick paste. Allow to cook 1-2 minutes. Add the milk and cream, whisking until no lumps remain. Stir in half of the Parmesan, the rosemary and parsley. Season with salt and pepper. Reduce heat and simmer 2-3 minutes or until slightly thickened.

Layer the vegetable mixture into a lightly oiled 9 x 13 baking dish. Pour the cream mixture over the top. Bake, uncovered, for 20 minutes. Top with remaining Parmesan and bake an additional 10-15 minutes, or until the cheese has melted and is beginning to brown.

Serve hot.

Gluten Free Zucchini Crust Pizza

I'm not truly on board with the whole gluten-free movement. I have a co-worker who actually has Celiac's and we accommodate her to the best of our ability when planning snacks and treats for work. But recently I've been running into SO many people who've hopped on the band wagon without the faintest idea about what gluten actually is.

Many such folk rave about their health and weight loss a few weeks into the diet. But inevitably, they slide. Oh, they stay gluten free. But where in those first few weeks bread, pasta, pretzels and the like were either ignored or replaced with low carb and less-processed foods (hummus is gluten-free! And salsa! Who knew! Give me a break...) the weeks that follow see a slow influx of the pre-packaged over processed products that replace the gluten for what? Hopefully nut or alternative grain based flours, but more likely than not an onslaught of chemicals, fat and sugar. Processed food is processed food. Everything moderation...

I digress...

So why this gluten free pizza crust? Quite frankly, I have far too much zucchini on my hands at the moment and it seemed like a good idea at the time. Plus this glorified zucchini pancake comes together much more quickly than waiting for pizza dough to rise.

What do you put on these lovely little crusts? Whatever strikes your fancy! I pressed out three crusts, which was a hearty meal for two people, but could easily sate three with a salad or side. Our pizzas included a cheese, a cheese and pepperoni, and a spinach, kalamata olive and cheese version. All with red sauce.

Keep the toppings light. The crusts sadly do not crisp up the way flour based crust does. The zucchini pizza, while incredibly tasty, is more of a knife and fork sort of meal. You can blame the gluten for the durability of your traditional pizza.

adapted from Kalyn's Kitchen

yields three 7-8 inch pizzas

The Ingredients:
2 medium zucchini, shredded
1/2 cup finely shredded Mozzarella
1/3 cup almond flour/meal
2 Tbsp finely grated Parmesan
1 tsp dried oregano
1/2 tsp garlic powder
pinch of salt
1 egg, beaten

pizza toppings, as desired

The Process
Pulse the shredded zucchini in a food processor until a coarse mixture forms. Do not over process...the mixture should be crumbly, not a purée. Transfer the zucchini to a cheesecloth lined sieve and allow to drain for 30 minutes.

Preheat the oven to 450

Generously oil a baking stone.

After 30 minutes, gather up the edges of the cheesecloth and squeeze out as much liquid from the zucchini as you can. You should have a scant 2 cups.

In a large bowl, combine the zucchini, mozzarella, almond flour, Paremesan, garlic, oregano and egg. Divide the mixture into 3 balls. On the baking stone, gently press each ball into a disc of uniform thickness, about 7 inches across.

Bake at 450 for about 15 minutes. The crusts should be beginning to brown on top and crisp around the edges.

Top with toppings of your choice and bake an additional 3-4 minutes or until the cheese has melted.

Allow to cool slightly before serving

Warm Purple Potato Salad with Arugula and Radishes

Oh, CSA share, how I've missed you! Come mid-June, every Thursday is like Christmas as I unpack our box. The first few boxes are always a bit sparse, but heavy on the leafy greens. Those early weeks see a lot of spinach salads and arugula pesto. I was thrilled to see this arugula recipe alternative in the last CSA newsletter.

I used the beautiful purple potatoes provided in our last box. They provide such a wonderful contrast to the bright greens. But really any small roasting potato will do. The heat from the roasted potatoes will wilt the arugula, so I'd recommend serving immediately. That being said, the salad makes very tasty, albeit soggy leftovers.

Recipe courtesy of Dani Lind of Driftless Organics

serves 4

The Ingredients
5 Tbsp olive oil, divided
1 1/2 lbs purple potatoes, scrubbed, skin on
1 bunch radishes, trimmed
salt and pepper
1 1/2 Tbsp cider vinegar
1 1/2 Tbsp Dijon mustard
3 spring onions, thinly sliced
1/2 bunch garlic chives, coarsely chopped
2 oz arugula (about 2 cups)

The Process:
Preheat the oven to 425 degrees F.

Slice the potatoes into 1/2 inch wedges and the radishes into quarters. Toss with 2 Tbsp of oil and arrange in a single layer on a baking sheet. Season with salt and pepper. Roast for 25 minutes, flipping once, or until the vegetables are tender and beginning to crisp.

In a small bowl, whisk together the remaining 3 Tbsp of oil, vinegar, and mustard. Season with salt and pepper. Set aside.

To assemble the salad, combine the roasted vegetables, spring onions, garlic chives and arugula in a large bowl. Drizzle with dressing and toss to coat.

Serve immediately.

Beer Ricotta Gnocchi with Lemon-Thyme Browned Butter Sauce

Remember I few days ago when I made the saison ricotta? Get ready to make another batch for this recipe!

I love how the beer carried through to the end of the recipe. The bready, boozy notes were still there. To keep the flavors light and bright, I wanted a simple sauce, so I turned to a browned butter base. Browned butter and sage is a common accompaniment to gnocchi. To brighten the sauce and change it up a bit, I opted to add lemon and thyme. Part of me hoped the citrus and herbs would mimic the hop flavors that were lost in the gnocchi. The end result was wonderful.

Gnocchi recipe adapted from The Splendid Table
Sauce recipe adapted is my own

serves 4

The Ingredients:
for the gnocchi
1 lb saison ricotta, drained
3/4 cup to 1 cup flour, plus more for rolling
1 egg
1 tsp salt
1 Tbsp melted butter
1/4 cup grated Parmesan
pinch of nutmeg
pinch of black pepper

for the sauce
6 Tbsp unsalted butter
1/4 tsp dried thyme
1 Tbsp lemon juice
1/2 tsp salt
1 tsp honey
 
The Process:
In a large bowl combine the ricotta, flour, egg, butter, Parmesan, salt, nutmeg and pepper. Gently knead with your hands until a sticky dough forms, added additional flour as needed. Cover and chill for one hour.

Divide the dough into four. On a lightly floured surface, roll each quarter out into a 1/2 inch to 3/4 inch round log, about 18 inches long. Cut into 1-inch pieces. Arrange the gnocchi on a lightly floured sheet, leaving space between. Cover and chill at least 1 hour, or up to 2 days.

To cook, bring 6 cups of salted water to a boil. Working in batches, cook the gnocchi for 3-4 minutes, until they float to the surface. Gently scoop them out of the cooking liquid with a slotted spoon, transferring to a serving bowl. Keep warm.

for the sauce:
Cut the butter into pieces. Melt in a small heavy-bottomed skillet over medium-low heat. Simmer butter until golden brown in color, about 5 minutes. Remove the skillet from heat and immediately add lemon juice, salt, thyme, and honey, swirling to blend.  The butter will foam up when the liquid is added.

Pour half of the sauce over gnocchi and gently toss to coat. Divide among four plates and drizzle with remaining sauce.

Serve sauce immediately.

Caramelized Bourbon Butternut Squash

Dessert or vegetable? You decide. If glazed carrots or sweet potatoes make frequent appearances at holiday gatherings, this is a great substitute. Mix things up a bit without raising too much suspicion that you may be attempting to usurp a family tradition.

A note on cooking with booze, as you may have noticed I do A LOT:

In most recipes where beer or liquor is exposed to prolonged heat, the alcohol will mostly cook off. That being said, ALWAYS disclose when you use alcohol in a recipe out of respect for your guests. Some religious practices forbid imbibing any alcohol. Recovering alcohols may be more sensitive to the flavors. And kids...well most kids will find the booze on their own soon enough. Best be honest up front.

the recipe is my own

serves 6

The Ingredients:
1 large butternut squash, about 3 lbs
4 Tbsp unsalted butter
1/4 cup brown sugar
1 tsp chili powder
1/2 tsp salt
2 Tbsp bourbon

The Process:
Preheath the oven to 350


Peel the squash and cut in half lengthwise. Remove the seeds and cut into 1 1/2" cubes. Layer the squash in a lightly greased 9 x 13 baking dish.

In a small saucepan over medium heat, melt the butter. Add the brown sugar, chili powder, salt and bourbon. Simmer, stirring constantly, until the sugar is just dissolved.

Pour the bourbon mixture over the squash. Gently toss to coat. Bake, covered, about one hour or until the squash is tender. Increase the oven temp to 450. Uncover the squash and roast an additional 15-20 or until the glaze begins to caramelize.

Apple and Kohlrabi Salad with Roasted Strawberry Balsamic Vinaigrette

Vegetables are coming out of our ears!  I absolutely adore taking on the challenge of a full CSA share for two people, but even when most lunches consist of huge leafy salads, a full share can be a bit much to swallow.

This week we were treated to a wonderful treat though...4 pints of the juiciest, brightest red strawberries.  Last season had been so miserably dry that the farm's berries didn't stand a chance.  This year, with the ridiculous amounts of rain pouring through, the berries are bursting.  A good portion have already been frozen for later use.  What berries haven't already been devoured made it into this salad.  The mixed greens and kohlrabi were also courtesy of our CSA.

The inspiration for the vinaigrette came from a visit to a local oil shop where I sampled the most amazing 25 year aged balsamic vinegar.  It was so wonderfully sour, rich, earthly and sweet I could have eaten it with a spoon.  Alongside stood several other tuns full of rich balsamic and fruit blends.  I couldn't decide.  Start simple and with the basics.  High quality balsamic vinegar has ruined me...

And the combination of apple and kohlrabi has been bouncing around in my head for a while.  I hope you enjoy it as much as I did.

The recipe is my own

serves 4

The Ingredients:
8-10 ripe strawberries
1 Tbsp diced shallot
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1/4 tsp salt
1 small Granny Smith apple
1 cup water
1 Tbsp lemon juice
1 medium kohlrabi
4 cups mixed greens

The Process:
Preheat the oven to 400

Pick out the 4 smallest, ripest strawberries, and set aside.  Hull the remaining berries.  Place cut side down on a lightly greased pan.

 Roast to 10-12 minutes or until the berries are soft and juice is beginning to seep.

In a large glass, combine the shallot, oil, vinegar, salt and roasted strawberries.  Puree with an immersion blender until completely smooth.  Strain through a sieve to remove any pulp and seeds.  Set aside.

Combine the water and lemon juice and set aside.

Halve and core the apple.  Thinly slice into wedges and place in the lemon water.  Peel the kohlrabi and similarly slice into thin wedges.

Toss the mixed greens with half of the vinaigrette.

 Divide greens among four salad plates.  Arrange 1/4 of the apple and kohlrabi in a fan shape on each plate.  Using the reserved strawberries, cut four or five thin slices with a paring knife lengthwise through the berry, leaving slices attached just below the hull.  Gently fan out the slices.  Place the berry garnish on each plate.  Drizzle with remaining dressing

Creamy Barley and Cranberry Salad

Barley...not just for beer...

Summer is fast approaching, though with our chilly evenings and rainy days it's a bit hard to believe.  With summer comes a plethora of backyard barbeques and picnics.  Grills are going full throttle and dishes arrive by the bowlful to pass.  Pasta salads will certainly be in over abundance, as usual.

Change it up.

This salad is not that unfamiliar.  But the barley is an unsuspected twist.

adapted from a recipe by Bryan Marcel

serves 6

The Ingredients:
½ cup uncooked pearl barley
½ cup plain Greek yogurt
1 Tbsp lemon juice
1 tsp Dijon mustard
1 Tbsp olive oil
Salt and pepper to taste
2 stalks celery, diced
½ cup dried cranberries 
2 small carrots, julienned
4 cups mixed greens (mesclun, frisee, radicchio, red and green oak leaf, etc)

The Process:
In a medium saucepan, bring 1 ½ cups of lightly salted water to a boil.  Add the barley, reduce heat to low and simmer for about 25 minutes or until the barley is tender and the water is absorbed.  Spread the barley in a single on a baking sheet to cool.

Meanwhile whisk together the yogurt, lemon juice, oil, mustard, salt, and pepper.   Fold in the celery, cranberries, and carrots. Add the cooled barley and toss to coat.

Serve over mixed greens.

Sweet Potato and Gruyere Stacks

I very quickly tire of the tried and true.  Why else would I be pushing myself to try 100 new recipes every year?  Don't get me wrong...I love traditions.  And I absolutely adore sweet potatoes.  But I can only tolerate them slathered in brown sugar and marshmallows for a very, very limited time.  I've tried them scalloped, which was a nice change of pace. But this preparation truly steals the cake.

My mind in now a-whirling about other spuds to apply this to.

The key to a less stress mess is to find sweet potatoes no larger in diameter than the width of the cups of your muffin tin. Trust me...skip the bigger tubers.

Adapted from Southern Living

yields 12 stacks

The Ingredients:
3 small sweet potatoes, about 2-2 1/2 inches in diameter
2 tsp chopped fresh thyme, divided
2/3 cup Gruyere cheese, shredded
1/4 cup Parmesan cheese, shredded
2/3 cup heavy cream
2 garlic cloves, minced
1/2  tsp salt
1/4 tsp freshly ground pepper 


The Process:
Preheat the oven to 375 and lightly oil a 12 count muffin tin


Peel and thinly slice the sweet potatoes.  Starting with the smallest slices and working up in diameter, layer the sweet potato slices about halfway up the muffin cups.  Sprinkle each stack evenly with the thyme and Gruyere.  Continue to fill the muffin cups with the remaining potato.

In a small saucepan, heat the cream.  Whisk in the garlic, salt and pepper.  Simmer briefly.  Remove from heat and spoon about 1 Tbsp over each sweet potato stack.

Cover with foil and bake for 30 minutes, or until potatoes are tender.  Sprinkle with Parmesan and bake an additional 20 minutes, or until cheese has melted.

Run a knife around the outside of each cup, and carefully lift and transfer each stack to a serving platter.  Garnish with a sprinkle of thyme.
 

Black Beans and Brown Rice with Ginger Salsa

Keep it simple, keep it cheap...

I should really work on making this a regular mantra.  Good food needn't be fussy.  It certainly doesn't have to be expenxive. 

Want a quick, inexpensive and aboslutley delicious dish layered with flavors?  This dinner is for you.  The most time consuming part is cooking the rice.  Of course, my work around was to make the rice a day ahead of time while I prepped that day's dinner.  The rest comes together in no time flat.

adapted from Bon Apetit

serves 4

The Ingredients:

for the rice:

1 Tbsp olive oil, divide  

2-3 Tbsp chopped onion
1 cup brown rice

2 cups vegetable stock or water
1/2 tsp kosher salt
1/4 cup coarsely chopped fresh cilantro
pepper to taste
 

 for the beans:

1 Tbsp olive oil

2-3 Tbsp chopped onion

1 tsp ground coriander
1 tsp ground cumin
2 15-ounce cans black beans, rinsed
1 cup vegetable stock
salt and pepper to taste

 

for the salsa

2 red Fresno chiles, stemmed, halved, seeded, and diced

2 garlic cloves, minced

2-3 Tbsp chopped onion
1 Tbsp fresh ginger, peeled and chopped

1 Roma tomato, finely diced
1 Tbsp lime zest
1/4 cup fresh lime juice
salt and pepper

 

to serve

1 avocado, halved, pitted, and chopped
1/4 cup crumbled feta

fresh cliatnro
Lime wedges

 

The Process:

for the rice:

In a medium saucepan, heat the oil over medium heat. Add the onion and cook until tender and fragrant, about 5 minutes. Add the rice and stir to coat. Add stock and bring to a boil.  Reduce heat to low, cover, and simmer until rice is tender, about 45 minutes.  Remove saucepan from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork and fold in cilantro.  Season with salt and pepper to taste.

 

for the beans:

In a medium saucepan heat the oil over medium heat. Add the onion and cook until tender and fragrant, about 5 minutes.  Add coriander and cumin; stir until fragrant, about 1 minute. Add beans and broth.    Bring to a boil, reduce heat, and simmer.  Cook until heated through, about 8-10 minutes.  Mash slightly.

 

for the salsa

Using the flat side of a knife against a cutting board, or a mortara and pestal, mash the chiles, garlic, ginger, tomato,  lime zest, and onion until a chunky sauce forms. Spoon into a bowl and mix in the lime juice.  Season salsa with salt and pepper to taste. 

 

to serve:

Spoon rice into one half of a bowl, and scoop beans alongside.  Top with a dollop of ginger salsa and sour cream.  Sprinkle with feta and cilantro, Serve with avocado and lime.  Omit cheese and sour cream for a vegan dish.

Oven Roasted Cumin Cauliflower

Poor cauliflower...overlooked among the crudites and asked to parade around as something it is mot whenever someone feels the need to cut the carbs, but NEEDS mashed potatoes.  One day, you will have your moment of glory.  But rest assured, you will always be a staple in my produce stash.  This has become my go-to method for enticing others to enjoy this under-appreciated brassicaceae. 

The recipe is my own

Should serve 3-4, we're lucky if it serves 2

 The Ingredients:
1 head of cauliflower, trimmed and cut into bite sized pieces
1-2 Tbsp olive oil
2 tsp ground cumin
5-6 kalamata olives, minced

The Process:
Preheat the oven to 400

In a large bowl or zip top bag, combine all of the ingredients and toss to coat.  Layer the cauliflower in a 9x13 baking dish.  Roast for 35-40 minutes or until the cauliflower is tender and begininng to brown.

Dig in immediately.

Vegetarian Smoked Porter Chili

The Beeroness strikes again.  I tagged this recipe a while back, waiting for the ideal smoked or chipotle beer to come my way.  Amazingly the two came together in one collaboration between two of our local breweries: Indeed and Northbound Smokehouse.  Northbound smoked the malts and peppers.  Indeed brewed the beer.  The result was a rich smoking imperial porter with a slight burn on the back end.  I'm not a huge fan of Indeed's other beers, but this beer was stellar.  And perfect for this chili. 


Thank you again Jackie.

adapted from the beeroness

serves 6

The Ingredients
3 Tbsp olive oil
1 onion, diced
1 red bell pepper, diced
8 oz mushrooms, finely diced
2 cloves garlic, minced
2 cups vegetable broth
1/4 cup tomato paste
1 - 15 oz can of black beans, drained and rinsed
1 - 15 oz can of kidney beans, drained and rinsed
1 - 15 oz can stewed diced tomatoes
1 or 2 large chipotle peppers in adoboe, minced
1/2  cup quinoa
1/3 cup bulgur wheat
1 tsp cumin
1/4 tsp smoked paprika
1 tsp salt
1 tsp garlic powder
2 cups smoked porter

The Process:
Heat the olive oil in a large, heavy bottomed pot over medium high heat.  Add the onion, garlic, mushrooms and red pepper.  Saute until the garlic is fragrant and the veggies are tender, about 3-4 minutes.

Stir in the broth, tomato paste, beans, diced tomatoes, and chipotle peppers.  Bring to a simmer and cook for 10 minutes or until beans have heated through.  Stir in the quinoa, bulgur and spices.  Cover and simmer for 15-20 minutes . The quinoa should be tender and the chili should begin to thicken.  Stir in the porter, and heat through, but do not bring to a boil.

Serve warm with garnishes as desired.