Butternut Squash and Tomato Soup

This year, I have been making a very concentrated effort to get at (at least) five servings of fruits and vegetables per day. I start each morning with a green smoothie full of blueberries, bananas, kale, and orange juice. At lunch, I mostly keep low carb with lots of greens and a little meat and at dinner I have...popcorn. It's all about balance and this is just what is working for me right now. The healthy lunches and breakfasts keep me powered through my recently insane work schedule so when I get home at night, I don't feel completely guilty reaching for the first thing on the pantry shelf. To avoid going completely off the rails, I try to keep something somewhat healthy on hand to heat up in my microwave-free kitchen when I get home at night. This soup is relatively simple to prepare and full of flavor to keep me from getting bored with an evening meal. Even though it is vegan, it's full of heartiness and I don't feel deprived after slupring a bowl full of this bright goodness.

One year ago: Brunch at Longman & Eagle
Two years ago: Thin Mint Brownies
Three years ago: Double Chocolate Butterscotch Muffins
Four years ago: Bacon and Tomato Tart

Butternut Squash and Tomato Soup
(Adapted from Bon Appetit, January 2013)

2 tablespoons extra virgin olive oil, divided
1 medium (1.5 pounds) butternut squash, halved lengthwise and seeded
4 garlic cloves, peeled
1 small yellow onion, chopped
2 teaspoons ground ginger or 1/2 teaspoon freshly grated ginger
2 teaspoons kosher salt, plus more for seasoning as needed
1/2 teaspoon ground tumeric
1 28-ounce can low-sodium, whole, peeled tomatoes, drained
1 1/2-2 cups of vegetable stock
Freshly ground black pepper

Preheat the oven to 400 degrees and line a baking sheet with tin foil. Brush the baking sheet with 1 tablespoon of olive oil and place the squash halves, cut side down on the sheet. Tuck the garlic cloves into the the hollow of each squash half. Roast for 30-45 minutes or until the squash is fork tender. When the squash has cooled, peel it from the skin and reserve the flesh as well as the roasted garlic.

Heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes. Add the reserved garlic, squash, ginger, salt, tumeric, tomatoes, and vegetable stock. Stir until combined. Bring the mixture to a boil, then reduce to a simmer. Cover the pot, and cook, allowing the flavors to meld, about 20 minutes.

Use a handheld blender to puree the soup until smooth. Alternately, puree the soup in a blender in batches until it is smooth. Return to the Dutch oven over medium heat. Season again as needed and ladle the soup into serving bowls. Top each bowl with a little bit of freshly ground black pepper.

Printable Recipe

Greek Rice Bowls

There is a little fast food restaurant near my apartment called Tzatiki Grill. I haven't been, but I hear it is like Chipotle with Greek flavors. I was intrigued by the idea of a "Greek bowl" and after my recent success with Greek nachos, I was ready to try the ingredients in a more portable lunch offering. This is an excellent diversion from the chicken and rice and salsa I normally tote to work for lunch and it feels food to change things up. The rice is based on a recipe I used to make with my mom. She made it in a similar way to fried rice, stir frying day old rice with spinach and plenty of garlic, but I have found a simpler way to make it though chopping spinach never really gets easier. Instead of having the tomatoes, cucumber, olives, and onion as separate toppings, I whipped them together for a simple relish/salsa that is excellent on it's own with tortilla or pita chips.


One year ago: Brunch at Cecconi's
Two years ago: Grilled Sausages with Figs and Mixed Greens
Three years ago: Cubano Sandwiches
Four years ago: Sweet Chili Shrimp with Sesame Soy Rice


Greek Rice Bowls
(By Esi)

Makes 4 servings

2 cups spinach rice (recipe follows)
1/2 yellow onion, chopped
1 tablespoon extra-virgin olive oil
8 ounces ground turkey
1 tablespoon ground cumin
Salt and pepper

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sprinkle with salt. Cook until the onion has softened, about 5 minutes, stirring occasionally. Add the ground turkey cumin. Sprinkle with salt and pepper and cook until the turkey has cooked through, about 7 minutes.

Spinach Rice
(By Esi)

Makes 2 cups

2 teaspoons extra-virgin olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 cup white rice
1 3/4 cups water or low sodium chicken stock
Salt to taste
1 cup finely chopped fresh spinach (you can use frozen spinach, but make sure the water is completely squeezed out)

Heat the oil in a large saucepan over medium heat.  Add the onion and cook until the onion has softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the rice and toss to make sure it is coated in the onions, garlic, and oil. Stir constantly until the rice is toasted, about 2 minutes. Add the water and season to taste with salt. Let the mixture come to a boil then reduce to a simmer over low heat. Cover and cook for 20 minutes until the rice is cooked through. Add the chopped spinach to the pan and use a fork to simultaneously fluff the rice and mix in the spinach.

Toppings:
Tomato, Cucumber, Olive relish (recipe follows)
Tzatziki (homemade or store bought)
Crumbled Feta
Sliced pepperoncini

Tomato, Cucumber, Olive Relish
(By Esi)

Makes about 2 cups

4 Roma tomatoes, seeds scooped out and diced
1 cup peeled, seeded, and diced cucumber
1/2 cup diced red onion
1/4 cup roughly chopped black olives
1 tablespoon chopped parsley
Juice from 1 lime
Salt to taste

In a large bowl, mix the tomatoes, cucumber, red onion, olives, parsley, and lime juice. Season to taste with salt.

To assemble the bowls: Place 1/2 cup cooked spinach rice at the bottom of each bowl. Top each bowl with 2 ounces of the turkey mixture. Top each serving with tzatiki, tomato relish, feta, and sliced pepperoncini.

Printable Recipe

Spaghetti with Stuffed Roasted Tomatoes and Bacon

As with every year, I am gobbling up as many summer tomatoes as I can before the season ends. I am trying to find new ways to use them besides my usual suspects of pico de gallo or slow roasted tomatoes. I found this recipe via Pinterest months ago and wanted to wait until the perfect tomatoes were in season to make it. Now that the temps have (temporarily) cooled to below 80 degrees for the first time in two months, I am more prone to turn on my oven and make something more interesting than a turkey wrap. The anchovied bread crumbs and bacon give this dish an intense savoriness which is balanced with the sweet roasted tomatoes. I followed the recipe as found on the blog The Italian Dish. A few notes though: I used whole wheat spaghetti and whole wheat breadcrumbs. I used bacon instead of pancetta which renders a lot more fat. If you use bacon, I would suggest either draining some of the fat from the pan or omitting the olive oil when toasting the bread crumbs. Also, I scooped out the entire inside of the tomato instead of just the seeds. My oven is smaller and cooks food a little faster so my tomatoes were done at 25 minutes. I suggest checking them early on to make sure they don't fall apart.




One year ago: Cinnamon Sugar Pull-Apart Bread
Two years ago: High Tea at Jin Patisserie
Three years ago: Greek-ish Salad with Spelt Berries
Four years ago: Honey, Pistachio, and Chocolate Chip Biscotti

Whole Wheat Couscous with Sardines and Tomatoes

Summer has officially arrived, but the unrelenting heat arrived a few weeks early in Chicago. It's made me completely lazy in regards to cooking (I'm not just blaming my jam-packed schedule), and most nights all I want to do is pick up something quick instead of putting thought into making a healthy meal. Enter Mark Bittman and his 100 ideas for quick summer dishes. I saved this list ages ago on Pinterest and it has proved to be a life saver in the last couple of weeks. Many of the recipes actually call for turning on the oven which I refuse to do until the temperatures dip below 85 degrees (and by 85, I mean 70), but a few are just things that require little to no contact with heat. I have made this couscous four times in the last month and it hasn't gotten old yet. It only takes the time required to cook the couscous to throw together this simple and filling meal. It's great warm right away or at room temperature the next day. I used lightly smoked sardines which were a great accompaniment to the sweet juicy tomatoes. I am already skimming my printed out pages of this list to see what next deliciousness I will be making next this summer.

One year ago: Prosciutto and Cheddar Pretzel Bites
Two years ago: Poached Eggs with Prosciutto, Mozzarella and Basil
Three years ago: Strawberry Buttermilk Cake
Four years ago:Venetian Rolled Pizza

Whole Wheat Couscous with Sardines and Tomatoes
(Adapted from Mark Bittman)

Makes 2 servings

1/2 cup whole wheat couscous
3 1/2 ounces smoked sardines packed in oil, bones removed if desired
2 handfuls grape tomatoes
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Extra virgin olive for drizzling

Prepare couscous according to package instructions. Meanwhile, remove the bones from the sardines, wash the tomatoes, and chop the parsley.

Divide the couscous among plates. Top each plate with half of the sardines, tomatoes, and parsley. Sprinkle each serving with salt and pepper and drizzle each plate with a bit of olive oil.

Printable Recipe

Warm Shrimp Salad with Kamut, Red Chile, and Tarragon

Recently, one of my friends pinned a link to Food & Wine magazine of meals with 600 calories or less...including wine. I immediately bookmarked this recipe and set out to make it as soon as possible. I had never even heard of kamut, but I'm newly obsessed. It's similar to wheatberries and has firm texture, but still tender and a slight buttery flavor. I was able to find kamut in the bulk bins at Whole Foods,  but wheatberries, spelt berries, or even farro would be excellent replacements. Unfortunately, kamut takes a long time to cook, but you can prep the rest of the ingredients while that is happening and pour yourself a glass of wine to enjoy with the salad. This salad has so many flavors and textures from the crunch of the haricot vert to the spice from the chile, sweet anise from the tarragon, and brightness from a squeeze of lemon before serving. As you can see from the photo, I enjoyed this salad with a lovely glass of rose which made this the perfect spring time meal.


This recipe is from Food & Wine, October 2011. The only change I made was cutting out the butter. You can find the original recipe here.


One year ago: Sausage Pizza with Crispy Kale
Two years ago: Sauteed Spicy Green Beans and Tomatoes
Three years ago: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese Sandwich
Four years ago: Analletti with Sausage and Greens

Sesame Roasted Snap Peas

Whenever spring rolls around, I grab pound after pound of snap peas. Normally, I snack on them raw, or quickly cook them in a stir fry, but I came across this roasting recipe on the recipe on The Kitchn and my curiosity got the better of me. The natural sweetness of the peas is deepened in the roasting process. The toasted sesame oil makes these a natural pairing with Asian dishes...if you can wait long enough for the main course to be ready.

More roasted snap pea recipes from around the web:
Simply Roasted Snap Peas from Eat Drink Better
Soy Orange Roasted Sugar Snap Peas from Just Sweet Enough
Roasted Sugar Snap Pea and Quinoa Salad from Voracious Vander



Sesame Roasted Snap Peas
(Adapted lightly from The Kitchn)

Makes 2-3 appetizer-sized servings

10 ounces sugar snap peas, trimmed
1 teaspoon toasted sesame oil
Sea salt to taste
Toasted sesame seeds for serving.

Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper.

Toss the snap peas with the oil and season lightly with salt. Spread the snap peas in a single layer on the baking sheet. Roast for 10-15 minutes until the peas are lightly brown and tender, turning once about halfway through.

Sprinkle the snap peas lightly with toasted sesame seeds and serve warm.

Printable Recipe

Turkey, Shiitake, and Asparagus Noodles

I normally keep things nice and light here on this site, but something has been on my mind lately. With about a gazillion food blogs existing in the blogosphere, I'm noticing that fewer and fewer bloggers are giving credit on where there recipes come from. I think everyone should read this article by David Lebovitz and then re-read it immediately. I do disagree on point three that changing just three things in a recipe makes it yours, but I am curious to know what other bloggers feel about this issue. Take this recipe for example: I used turkey instead of pork, added red pepper flakes, and added asparagus. I guess I could claim this as my own now, but I followed everything else almost exactly and I certainly didn't come up with the combination of ingredients that produced a healthy, filling, and tasty lunch for me last week. Personally, I will always state in a clear way with a link if this recipe is adapted from or inspired by another source. If I feel I have spent time in the kitchen, coming up with something new and testing it's results, I will say it is by me. Of course with millions of recipes out in the world, there are bound to be similarities and I will always write the directions for every recipe in my own voice, the way I made the food. I know this is an issue that comes up from time to time in the food blogging community, and as I said before, I am interested to hear what others think. Add your thoughts in the comments. 




Here are other articles dealing with recipe attribution:
Wild Yeast Blog
The KitchenMaid
La Phemme Phoodie
Will Write For Food


Turkey, Shiitake, and Asparagus Noodles
(Adapted from Appetite for China)

*Note: I made this in a large nonstick skillet so I greatly reduced the amount of oil called for in the original recipe. If you are cooking in stainless steel, you may need to increase the oil to up to one tablespoon

Makes 2-3 servings

8 ounces ground turkey, 93% lean
1 teaspoon canola oil
5 shiitake mushrooms, stems discarded and caps finely chopped
2 large shallots, finely chopped
8 asparagus stalks, trimmed and cut into 1/2 inch pieces, tips whole
1/4 teaspoon red pepper flakes
3 tablespoons sake
4 tablespoons soy sauce
4 ounces soba noodles
Salt
1 scallion, sliced for serving

Heat a large wok or skillet over nonstick heat. If you are not using a nonstick pan, add the oil to the pan and heat before adding the turkey. Cook the turkey for 6-8 minutes or until it is completely cooked through. Remove the turkey from the pan with a slotted spoon a set aside.

If you are using a nonstick skillet, add the oil to the pan. Add the mushrooms, shallots, asparagus, and red pepper flakes to the pan. Cook, stirring often until the vegetables have softened and browned slightly, about 5 minutes. Add the turkey back to the pan as well as the sake and soy sauce. Cook for about 3 minutes, tossing well to combine. If your pan is not nonstick, make sure to scrape up any bits from the bottom of the pan with your spatula.

While the turkey mixture is cooking, bring a large pot of water to a boil. Salt the water generously and cook the soba noodles according to package instructions. Drain the noodles well. Divide the noodles amongst bowls, and top with the turkey mixture. Top each bowl with some of the green onion.

Printable Recipe

Spaghetti Squash with Sausage, Kale, and Sun-Dried Tomatoes

Since my first experience with spaghetti squash, I have been eager to try it again. This recipe is more of a complete meal and very easy to make. You just have to give yourself enough time because the roasting of the squash takes a while. I made a few changes to lighten things up, but it's still a substantial meal that will have you feeling full. There was quite a bit of the sausage mixture left after a few servings of this. The leftovers were great, re-heated and topped with a fried egg.


One year ago: Brunch at Vu
Two years ago: Brown Sugar Ice Cream
Three years ago: Asparagus with Blood Oranges

Spaghetti Squash with Sausage, Kale, and Sun-Dried Tomatoes
(Adapted from Serious Eats)

*Note: If you can't find sun-dried tomatoes not packed in oil, use oil-packed tomatoes and replace the olive oil with oil from the tomato jar.

Makes 4 servings

1 small spaghetti squash (about 2 pounds)
2 tablespoons extra virgin olive oil, divided
Salt and pepper
4 cloves garlic, minced
12 ounces spicy Italian chicken
10 ounces chopped kale
1/2 cup low-sodium chicken broth
3 ounces julienned sun-dried tomatoes not in oil
1/4-1/2 teaspoon red pepper flakes, depending on your taste
1/4 cup grated Parmesan cheese
4 ounces fresh mozzarella, diced


Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper. Place the squash on the sheet, and roast for 45 minutes to 1 hour, or until a paring knife is easily inserted in the center of the squash.

Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Scrape the sides of the squash using a fork to remove the spaghetti. Toss the squash with one tablespoon of olive oil. Season the squash with salt and pepper and set aside.

When the squash has about 30 minutes left to cook, heat the remaining olive oil in a large skillet. Add the sausage and garlic and cook, stirring often, until the sausage is cooked through, about 12 minutes. Remove the sausage from the pan with a slotted spoon

Add the kale and chicken broth to the pan and cover. Cook for about 5 minutes until the kale has wilted. Add the sausage back to the pan along with the tomatoes, red pepper flakes, and Parmesan cheese to the skillet, tossing to combine. Adjust the seasonings to taste.

Serve the sausage mixture on a bed of spaghetti squash, dotted with pieces of mozzarella cheese.

Printable Recipe

Chipotle-Garlic Edamame

One of my favorite things to do on a Saturday in LA was to hang out with my friend Raul. We'd spend the day catching up on life, and of course drinking wine. I miss him already, even though I have only been gone for a couple of days. I made sure to get one of these lazy Saturdays in before I left and we had a great time watching Ina, drinking wine, and flipping through the recent issue of Food & Wine magazine. This recipe caught my eye immediately and as I was grocery shopping on the way home, I picked up some edamame so I could make it soon. I always keep all of the other ingredients in my pantry. This comes together quickly and has an addictive smoky, garlicky, and salty flavor. I'll be honest with you and tell you I consumed the entire bowl of edamame that you see above about 45 seconds after I took the picture. It was so worth it.



One year ago: Stir-Fried Pork with Leeks and Sugar Snap Peas
Two years ago: Sticky Meyer Lemon Rolls
Three years ago: Tender Greens



Chipotle-Garlic Edamame
(Adapted from Food & Wine, March 2012)

Makes 4 servings

14 ounces frozen cooked edamame in its shell
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 chipotle in adobo, minced
1/2 teaspoon ground cumin
Coarse sea salt to taste

Bring a large pot of water to a boil and add the edamame. Cook for 1 minute and then drain. Pat the edamame dry.

In a large skillet, heat the olive oil, garlic cloves, chipotle, and cumin over medium heat. Stir to combine. Add the edamame , stir to combine, and cook for about 2 minutes or until the garlic has softened. Add salt to taste and serve warm or at room temperature.

Printable Recipe

Asparagus Mimosa

It seems the book Plenty was on many top ten lists as one of the best cookbooks of last year. I've been dying to check it out so that's just what I did..from my local library..on my iPad. God bless technology! There is a reason this book was on so many lists last year. It's fantastic. It's divided by vegetable and has everything from hearty main dishes to light sides. It even has me wanting to try vegetables I normally shy away from, like eggplant. The cover photo with the eggplant with buttermilk sauce and pomegranate was in my mind for months when the book first came out. Since asparagus is coming back in season, I chose this spring-appropriate recipe as the first one for me to try from the book. The original recipe calls for simply blanching the asparagus, but I am so in love with the nutty flavor of roasted asparagus. This is a simple, comforting dish to highlight the flavors of the new season. I'm so in love with it, I've already made it twice in the last couple of weeks. I'm looking forward to the summer bounty so I can make more recipes from this book.


One year ago: Berlin Currywurst
Two years ago: Momofuku's Crack Pie
Three years ago: Samoas Ice Cream


Asparagus Mimosa
(Adapted from Plenty: Vibrant Recipes from London's Ottolenghi)

Makes 4 servings

2 eggs, hard-boiled and cooled completely
1 bunch of medium asparagus, trimmed
1 tablespoon olive oil
Kosher salt

Black pepper
2 teaspoon small capers, drained
Flaky sea salt or pink Himalayan salt for finishing

Preheat the oven to 400 degrees and line a baking sheet with foil. Toss the asparagus with the olive oil and season with kosher salt and black pepper to taste. Roast the asparagus for 15-20 minutes or until tender.

While the asparagus is roasting, peel the eggs and grate on a coarse cheese grater.

Divide the asparagus among serving plates. Top each plate with some of the grated egg, staying close to the center of the stalks. Season the grated egg lightly with flaky sea salt or pink Himalayan salt. Top the eggs with the capers and serve.

Printable Recipe

Spaghetti Squash Sesame Noodles with Edamame

I was quite taken with this recipe after seeing it on Marla's blog earlier this month. I'd never worked with spaghetti squash before, but I immediately picked one up at the farmers market. This is such a simple dish to prepare, but it packs a delicious flavor punch. I took Marla's suggestion and instead of trying to cut into the squash before roasting it, I just roasted the heck out of it, cut it and then pulled out the delicious spaghetti-like strands. I'm not a fan of faux meats or tofu noodles, but subbing spaghetti squash for regular noodles in now something that I can fully get on board with. I'm already thinking about the next way I can use spaghetti squash and thankfully there are a ton of ideas out there for inspiration.


Spaghetti Squash Recipes from around the Web:
Spaghetti Squash Pancakes by Citron et Vanille
Spaghetti Squash with Tomato and Mozzarella by A Work in Progress
Spaghetti Squash Paella Marinera by Foodalogue



Spaghetti Squash Sesame Noodles with Edamame
(Adapted from Family Fresh Cooking)

Makes 4-6 servings

3 cups cooked spaghetti squash (from one 2 3/4-pound squash)
1 tablespoon toasted sesame oil
2 teaspoons honey
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon sriracha
1/2 teaspoon grated fresh ginger
1 large garlic clove, grated
1/2 cup shelled edamame
1 green onion, diced
1 tablespoon toasted sesame seeds
Chopped cilantro for garnish

Preheat the oven to 375 degrees and line a baking sheet with foil. Place the squash on the sheet, and roast for 45 minutes to 1 hour, or until a paring knife is easily inserted in the center of the squash.

Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Scrape the sides of the squash using two forks to remove the spaghetti.

In a small bowl, whisk together the sesame oil, honey, soy sauce, vinegar, sriracha, ginger, and garlic until well combined.

Toss the squash noodles with the sauce. Fold in the green onions and edamame. Serve slightly warm or at room temperature garnished with sesame seeds and cilantro.

Printable Recipe

Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts

Our Thanksgiving meal was remarkably healthy, but I guess I should not have been surprised with a group comprised of mostly actors and a personal trainer. In addition to turkey we had grilled brussels sprouts, grilled potatoes, roasted carrots, mashed cauliflower, stuffing, and this salad. This is a fancier version of a salad I did a couple of years ago. It takes a while to make because of the time required to roast beets, candy walnuts, and make herbed goat cheese, but it is so worth the effort. I used my go-to balsamic vinaigrette as the dressing which added a touch of tanginess. I love the various textures in the salad which keep it anything but boring and pretty to boot.





One year ago: Spicy Truffle Mac and Cheese
Two years ago: Garlic Soup with Shrimp
Three years ago: Butternut Squash and Caramelized Onion Galette



Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
(By Esi)

Makes 8 servings

1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
3 bunches of beets, roasted, cooled, and diced
Greens from 3 bunches of beets, washed and dried
6 ounces baby spinach, roughly torn
5 ounces herbed goat cheese
1 cup candied walnuts
1/4 cup pomegranate arils (optional)

In a medium bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper and set aside.

Add the beet greens and spinach to a large pot. Cover and heat over low heat until the greens have wilted, about 10 minutes. Season the greens lightly with salt and cool to room temperature.

Arrange the greens on a large plate, top with the roasted beets, candied walnuts, dollops of goat cheese, and pomegranate arils if using. Serve the salad at room temperature with the dressing on the side.


Printable Recipe

Pasta with Bacon, Rosemary, and Tomatoes

Do you read Design*Sponge? It's one of my most favorite websites ever. My favorite features are the "Living In" and the Before and After on Thursdays, but I also often save recipes I find on their Friday feature "In the Kitchen With". I saw this recipe a few weeks ago and had to make it almost immediately. It takes minutes and packs a flavor punch that is irresistible. It was great to curl up with a bowl of spaghetti on a chili night on my couch. The best thing is that if you're anything like me, you probably already have most of the ingredients in your cupboards. I'm hearing that here in Southern California, tomatoes are going to be plentiful until Thanksgiving so I will have time to make this again and again.


One year ago: Susan G. Komen Menu at Osteria La Buca
Two years ago: Braised Lentils with Swiss Chard and a Poached Egg
Three years ago:  Mediterranean Salad with Prosciutto and Pomegranate


Pasta with Bacon, Rosemary, and Tomatoes
(Adapted from Melissa Clark)

*Note: instead of chopping the rosemary, you can leave the sprig whole and saute with the garlic and red pepper. Rosemary's strong flavor will still come through and the sauce will be a bit less bitter.

Makes 2 servings

6 ounces whole wheat spaghetti
3 ounces bacon, sliced into 1/2-inch pieces
1 sprig fresh rosemary, leaves torn off and finely chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
Salt and pepper
2 large tomatoes, cored and chopped
Balsamic vinegar to taste

Cook the pasta according to package directions in a large pot of salted water.

Meanwhile, cook the bacon over medium heat until it's reached your desired crispness. Remove the bacon from the pan and drain on paper towels. Reserve about 1 tablespoon of the fat in the pan and drain the rest.

Add the rosemary, garlic, and red pepper flakes to the skillet and cook until the garlic has softened and is fragrant, about 1 minute. Carefully add the tomatoes to the pan (they may splatter) and cook for 1-2 minutes.

Drain the pasta and reserve about 1/4 cup of the pasta water. Add the pasta and bacon to the skillet and toss to combine.If the pasta is dry, add some of the reserved pasta water. Season to taste with salt and pepper and the balsamic vinegar.

Printable Recipe

Roasted Broccoli, Grape, and Asparagus Quinoa Salad

I'm not exactly sure how this recipe came to be. I had roasted grapes on the brain since I had never tried them before and I've been picking up tons of broccoli the last few weeks at the farmers market. I threw in some asparagus from another recipe I made and suddenly this salad was born. I've always really loved broccoli. I can have it raw, steamed, shredded, whatever, but my absolute favorite way of enjoying it is roasted so that it gets a nice char on the outside and a slightly nutty flavor. The grapes are sweet and bursting with juiciness and the asparagus' flavor is brought out which is great because this late season asparagus needs a bit of sprucing to brighten it up. Originally, I was going to do a lemon vinaigrette, but I like the sweet and tangy flavors of a balsamic vinaigrette. They highlight the flavors of the vegetables, but don't mask them. This is an excellent side dish for some roasted chicken or it's great as one big helping for lunch!




One year ago: "End of the Week" Deli Sandwich
Two years ago: Vols Au Vent
Three years ago: Warm Quinoa Salad with Roasted Butternut Squash


Roasted Broccoli, Grape, and Asparagus Quinoa Salad
(By Esi)

Makes 2 servings

8 ounces broccoli, washed, dried and cut into florets
8 ounces large seedless grapes, washed and dried
8 ounces asparagus, cut into 1 or 2-inch pieces
1 tablespoon extra virgin olive oil
1/2 cup cooked quinoa
2 handfuls baby arugula
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons roughly chopped roasted and salted pistachios

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Toss the broccoli, grapes, and asparagus with enough olive oil to lightly coat them. Season lightly with salt and pepper. Roast for 20-30 minutes or until the grapes are blistered and the broccoli and asparagus are slightly charred.

In a large bowl, toss the the broccoli, grapes, and asparagus with the quinoa and arugula. In a small bowl, whisk together 1 tablespoon of olive oil, the balsamic, and Dijon mustard. Season to taste with salt and pepper.

Toss the dressing with the salad and combine well. Adjust the seasonings necessary. Garnish with pistachios. Serve slightly warm or at room temperature.

Printable Recipe

Three Cheese Tomato Tart

I've always loved tomatoes, but this season, I am spending an insane amount on tomatoes every week at the farmers market. A few of them go into homemade salsa to be snacked on with chips (one of my most favorite snacks). The rest of them get tossed with some oil, salt, and pepper and hang out in my oven for a few hours. I'm thinking a slow roasted tomato sauce is in my future this fall or winter.



Last week, I wanted to change things up a bit with a tart I recently discovered on The Kitchn. It's a bit time consuming for after work. I don't get home until after seven so by the time I've made (and photographed) my food it's nearly nine, but the tart was so worth the wait. The tomatoes get all concentrated and sweet and the cheese is all brown and bubbly. I'll probably leave out the mayonnaise the next time because with all the cheese and the butter puff pastry, it really doesn't need it, but it wasn't entirely unwelcome. This is a great dinner with a salad and a glass of dry white wine, but it would also make a nice party appetizer. It can be changed in a few small ways such as using thyme instead of basil or adding blue cheese to the party. Or you can leave it as is in all it's perfect, late summer simplicity.




One year ago: Grilled Sausages with Figs and Mixed Greens
Two years ago: Chaya Brasserie
Three years ago: Donut Muffins

Three Cheese Tomato Tart
(Adapted from The Kitchn)

Makes 2-4 servings

4 small roma tomatoes, sliced 1/4-inch thick
1 sheet all butter puff pastry (I like the Trader Joes variety)
1 1/2 tablespoons light mayonnaise
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
Salt and pepper
2 tablespoons-1/4 cup grated Parmesan cheese
1 tablespoon finely chopped fresh basil

Place the sliced tomatoes on a few sheets of paper towel. Place a few more sheets of paper towel over the tomatoes. Let the tomatoes dry out for at least 30 minutes. This will prevent the tart from being soggy.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the puff pasty on the parchment paper and prick holes all over the sheet with a fork to prevent the pastry from puffing up while baking.

Spread a thin layer of the mayonnaise all over the puff pastry. Mix the cheddar and mozzarella together in a small bowl and spread them all over the pastry. Line the pastry evenly with the tomatoes. Sprinkle each tomato with salt and pepper. Grate the Parmesan over the tomatoes and pastry and then sprinkle with the basil.  Bake the tart for 15-20 minutes or until the cheese is brown and bubbling and the crust is lightly golden. Let the tart cool for five minutes on a wire rack before cutting. Serve warm.

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Black Bean and Quinoa Cakes

One of the most popular posts on my blog is not some insanely decadent dessert, but rather the relatively healthy quinoa cakes I made a couple of years ago. After my gluttonous weekend in the Bay Area, I was looking for something fresh and easy. These cakes are full of vegetables, but the black beans help keep them hearty enough for a meal. I added some spices for warmth and the saffron yogurt to cool your mouth and added tang. The cake mix can be prepared up to a day in advance so you can cook them whenever you want. They also make a great party appetizer.

Black Bean and Quinoa Cakes

(By Esi)

Makes about 12 2-inch cakes

1 cup (1/2 cup dry) cooked and cooled quinoa

1 15-ounce can black beans, drained and rinsed

2 cloves garlic, grated

3/4 cup coarsely grated carrot (about 2 large carrots)

1 cup finely chopped spinach (you can use frozen, but make sure it is drained extremely well)

1/4 cup whole wheat breadcrumbs or panko

1/2 teaspoon red pepper flakes

1/2 teaspoon Aleppo pepper

1/2 teaspoon ground cumin

1/4 teaspoon paprika

3/4 teaspoon kosher salt or to taste

1 egg

1 tablespoon extra-virgin olive oil

Saffron yogurt for serving (optional)

In a large bowl, mash about half of the black beans and leave the rest whole. Add the quinoa, garlic, carrot, spinach, breadcrumbs or panko, red pepper flakes, Aleppo, cumin, and salt. Mix well until everything is combined. Taste and adjust seasonings as necessary. Add the egg and mix well.

Line a pan with wax paper, parchment paper, or foil. Use an ice cream scoop to portion out the mixture. Form into a cake, about 2-inches in diameter and 1-inch thick. Place each cake on the pan and repeat with the remaining mixture.

Heat the olive oil in a nonstick pan over medium-high heat. Cook the cakes for about 2 minutes on each side or until they are lightly browned. Serve warm with the yogurt on the side for dipping. 

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Asparagus and Garlic Scape Stirfry

A couple of weeks ago, I had a lovely Sunday afternoon wandering around the farmers market with JenFinn. I love visiting the market with her because we spend so much time there, I often find ingredients I've never used before. I've been visiting farmers markets for so long, I sort of have tunnel vision and only focus on what I need. Spending a little extra time can bring me new discoveries. In case you've never come across a garlic scape before it looks like this:



Garlic scapes are the green stem that develop in the middle of a garlic bulb. When you cut into them they are just as fragrant as a clove of garlic, but without the sticky feeling. I wasn't quite sure about how to use them, but a fellow shopper suggested I try a stirfry. I saw many recipes for garlic scape pesto and pickled garlic scapes, but no stirfries so I had to come up with something on my own. The flavors here are simple and highlight the fresh vegetables. I prefer crisp, vibrant vegetables, but if you prefer yours softer (I'll try not to judge), try blanching the vegetables first or cooking them a little longer in the pan.

Asparagus and Garlic Scape Stirfry
(By Esi)

*Note, garlic scapes are quite fiborous in the thickest part. If you prefer a softer vegetable, try blanching them briefly before adding them to the stirfry or cooking them for a few minutes longer than the asparagus.

Makes 2 servings

1/2 teaspoon canola oil
1 small shallot, minced
20 thin asparagus spears, cut into 1-2-inch pieces on the diagonal
8 garlic scapes, cut into 1-2 inch pieces
1/2 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/4 teaspoon honey
Pinch red pepper flakes
Toasted sesame seeds for garnish (optional)

In a large skillet or wok, heat the canola oil over medium-high heat. Add the shallot and cook until softened, 1 minute.

Add the asparagus and garlic scapes to the pan. Cook, tossing frequently, until the vegetables are cooked through, but still crisp, about 2-3 minutes. Stir in the sesame oil, soy sauce, honey, and red pepper flakes and toss to combine. Serve warm, garnished with sesame seeds if desired.

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Farro with Garlicky Braised Kale and Prosciutto

I originally intended for this recipe to be a quick weeknight dinner last week, but I am a busy girl lately and I don't even have time to make super fast recipes on weeknights now. So I saved it for the weekend and now the leftovers will be my work lunches for the week. The original recipe is by my friend Joy of the beautiful blog Gourmeted. Joy used pasta and ricotta to make this a bit more indulgent, but I want to simply things a bit so I switched out farro for pasta and skipped the ricotta. This is a great base recipe that can be changed up so many ways. A drizzle of reduced balsamic vinegar or pomegranate molasses would add a great sweet/tart component. If you are like me and find it difficult to resist putting a fried egg on everything, you could top this with a fried egg and the yolk. If you want something creamier, a dollop of ricotta or mascarpone mixed in with the farro will do just the trick.



Farro with Garlicky Braised Kale and Prosciutto
(Adapted from Gourmeted)

Makes 4 servings

1 cup farro, rinsed
Kosher salt
1 1/2 teaspoons extra-virgin olive oil, divided
1 shallot, chopped
4 cloves garlic, minced
Pinch red pepper flakes
2 pounds kale, washed, leaves torn from the stem lengthwise
Thinly sliced prosciutto
Shaved Parmesan cheese

In a large saucepan bring the farro to a boil with 2 cups of water and a large pinch of salt. Reduce to simmer, cover and cook for 15-20 minutes until the farro is tender. Drain and toss with 1/2 teaspoon of the oil. Set aside.

In a large skillet, heat 1 teaspoon of oil over medium heat. Add the shallot and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the kale and 3 tablespoons of water. Stir to combine. Cover and cook until the kale has wilted, about 3 minutes. Season to taste with salt.

Spoon a mound of farro onto each plate. Top with one or two slices of prosciutto and then a mound of kale. Serve, topped with shaved Parmesan if desired.

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Black Bean Chili with Butternut Squash and Bulgur

Since I've been eating such meat-heavy meals when I go out, the recipes I've been leaning on lately for day to day cooking are mostly vegetarian. The first thing I look for in vegetarian or vegan meals is heartiness so that you're not feeling like you want more immediately after you've just eaten. This recipe helps keep you full for a long time after you've eaten which is great for curbing cravings for not so healthy food. I just came across this recipe last week and knew I had to make it immediately. I have been making a lot of turkey black bean chili for my work lunches and knew this would be a great meat-free alternative. I had quite a few firsts with this recipe. It was my first time cooking with dried beans and my first time cooking with bulgur. It could not have been simpler and clean up is minimal. Plus, with the long cooking time, I was able to get a lot done in the interim...ie, cleaning my bathroom and doing three loads of laundry. The chili base is vegan and can be done ahead of time. As with most chili recipes, it only gets better with time and the flavors intensify. The toppings are not necessary, but greatly enhance the eating experience. For example, if you add sour cream, you get the cool creaminess with the bite of the beans, heat from the chili, and sweetness of the squash. This is definitely a recipe I will be making often and perhaps next time I will play with the flavors, but for now, it is perfect the way it is.


Black Bean Chili with Butternut Squash and Bulgur
(Adapted from Bon Appetit, February 2011)

Makes 4-5 servings

2 1/4 teaspoons extra-virgin olive oil
1 onion, chopped
5 cloves garlic, minced
1 tablespoon plus 1/2 teaspoon chili powder
1 1/2 teaspoons ground coriander
1 14-ounce can fire-roasted tomatoes and their juices
8 ounces dried black beans, rinsed
1 canned chipotle in adobo sauce, chopped
1 teaspoon dried oregano
Coarse kosher salt
1 1-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces
1/2 cup quick cooking bulgur

Sour cream
Shredded cheese
Diced red onion
Chopped fresh cilantro
Pickled jalapeno rings

Heat the oil in a large dutch oven over medium heat. Add the onion and cook until soft and slightly brown, about 8 minutes. Add the garlic and cook for 1 minute. Add the chili powder and coriander and stir to combine. Cook for 1 minute. Stir in the tomatoes, beans, chipotle, and oregano. Add 5 cups of water. Bring to a boil. Reduce to a simmer over low heat and cover, with the lid slightly ajar. Cook for 2 to 3 hours or until the beans are tender.Season to taste with salt

Stir in the squash and bulgur. Cook, uncovered, over low heat until the squash is tender and the bulgur is cooked through. Season again with salt as needed. Top with sour cream, cheese, pickled jalapenos, red onions, and cilantro as desired.

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Carrot Soup

Despite the fact that temperatures in LA have been hovering around 80 degrees for the past two weeks, I find myself craving one thing lately...soup. Last week it was lentil soup and since I had so much success with that particular recipe from 101 Cookbooks, I decided to try another yesterday. At the farmers market I picked up some beautiful Nantes carrots from Capay Organic. I was told that these are a French heirloom variety and sweeter than many other carrots you find at the market.  After a bit of wine at DomaineLA and awesome food from the Manila Machine, this soup was the perfect way to end the weekend. The soup is sweet from the carrots and fresh tasting with a bit of lemon. It takes no time to make and gave me an excuse to use my new immersion blender (I want to blend everything now). I was actually going for a chunkier consistency, but I guess I still have to learn how powerful this blender is. I topped my soup with a few homemade croutons seasoned simply with herbes de Provence. This is a great winter soup recipe that can be changed up with different flavors to make something new and interesting every time. Perhaps next time truffle croutons?





Carrot Soup
(Slightly adapted from 101 Cookbooks)

1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 1/4 pounds carrots, scrubbed clean and cut into 1-inch pieces
3 cups water
1 tablespoon fresh lemon juice
Coarse sea salt to taste

Heat the olive oil in a large dutch oven over medium heat. Add the onions and sprinkle lightly with salt. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring constantly for 1 minute. Add the carrots and the water to the pot. Bring to a boil. Reduce the heat to low, cover the pot and simmer for 25 minutes or until the carrots are tender. Stir in the lemon juice.

Remove the pot from the heat and set aside to cool a bit. Using an immersion blender, blend the soup until smooth or until it reaches your desired consistency. Serve warm with a drizzle of olive oil or croutons is desired.

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