Baked Banana Bread Oatmeal

I've been baking my steel-cut oats for years. Baking steel-cut oats takes a few hours of moderately attended time on the stove to 30 minutes of hands-off time in the oven, but I'd never thought much about applying the same approach to old-fashioned oats. After all, they cook fairly quickly on the stove top, even faster in the microwave, and can even be soaked for overnight oats instead. But with a little extra time for a leisurely breakfast on the 4th of July, the idea crept back into my mind, and since it was a holiday, I decided to make them extra luxurious.

Coconut oil has made the rounds as the latest super health food, but I eat it because it is delicious. I've always loved coconut-flavored foods and I'm happy it has gone from culinary villain to nutritional superstar (like another favorite, eggs) so I can eat it without guilt. And the glorious tablespoon in this recipe is really what takes it from good to exceptional. Banana, walnuts, and cinnamon call up all the familiar favorite flavors of banana bread, but coconut oil makes it as delicious as a piece slathered in butter. I like the complex sweetness of maple syrup here, but just as you may choose the lower calorie option of milk or banana, you may want to reduce or eliminate the amount of sweetener. (Like I said, this was a holiday breakfast for me.)

The recipe here is for an individual serving, but this is a great opportunity to scale up for a crowd of people or many breakfasts for one. With all the ingredients at the ready, it's easy to make several servings with individualized additions at once, which can either be baked in individual ramekins or a jumbo-sized muffin pan.

Baked Banana Bread Oatmeal
serves 1
adapted from Chocolate-Covered Katie

1/2 cup old-fashioned rolled oats
Pinch of kosher salt
1/8 teaspoon cinnamon, or to taste
2 tablespoons chopped toasted walnuts or pecans
2 tablespoon mashed banana
3 tablespoons milk of choice
1 tablespoon coconut oil, coconut butter, or melted butter (you can substitute extra milk or banana, but it will be much less rich)
1 tablespoon maple syrup, honey, or brown sugar, or to taste

1.Preheat oven to 400 degrees. Spray a small baking pan, loaf pan, or 1-cup ramekin with cooking spray.

2. Meanwhile, in a medium bowl, whisk together oats, salt, cinnamon, nuts, and brown sugar (if using). In a separate bowl, mix together banana, milk, coconut oil, and maple syrup/honey (if using). Add wet ingredients to try and mix to thoroughly combine.

3. Pour mixture into baking dish and cook for 15-20 minutes, or until firm. (Cooking time will vary based on the baking dish and whether or not you used oil). Raise the heat to broil and continue cooking for 3 to 5 more minutes or until the top has a nice crust. Turn oatmeal out onto a separate dish, if desired, and serve promptly.

Curried Butternut Squash Risotto with Winter Greens

It's no secret that curry is a winter squash's best friend. Winter squash, especially butternut and pumpkin, readily adapt to both sweet and savory dishes, and curry expertly brings together spices from each of those applications. Utilizing those flavors in a risotto preparation creates an extraordinarily creamy and comforting result, the perfect antidote to the frigid winter weather. I like a little something green in my curries to contrast the hearty vegetable base, be it leafy greens or green peas, and here winter greens happily coexist with their seasonal squash counterparts. Lest it all become velvety indulgence, this risotto is topped with toasted pumpkin seeds and coconut, the ideal crunchy contrast to the pillowy bites underneath.

Curried Butternut Squash Risotto with Winter Greens
adapted from Serve Yourself by Joe Yonan

serves 1

For the squash pureé:
1 small (8 ounce) butternut or other winter squash, cut in half, seeds removed
Kosher or sea salt
Freshly ground black pepper
1 teaspoons olive oil

About 2 cups low-sodium or homemade vegetable broth
1 teaspoon olive oil
1/2 teaspoon curry powder
1 small shallot or 1 large shallot lobe, coarsely chopped (or 1/4 cup white or yellow onion and add an additional garlic clove, if desired)
1 large clove garlic, coarsely chopped
1/3 cup arborio or other risotto rice (or brown rice)
1 ounce (about 1 cup) baby spinach, kale, chard, or other greens (optional)
1 teaspoon unsalted butter or additional olive oil
2 tablespoons pistachios, cashews, or pepitas, toasted
2 tablespoons unsweetened coconut flakes, toasted

1. Preheat the oven to 400 degrees. Line a small roasting pan with aluminum foil.

2. Season the squash halves lightly with salt and pepper, then place them cut side up in the roasting pan. Drizzle with 1 teaspoon of the oil. Roast for 35 to 40 minutes, or until the squash is tender enough to be easily pierced with a fork. (Alternatively, microwave it on HIGH, uncovered, for 4 to 6 minutes or until tender.) Let it cool, then scoop out the flesh; the yield should be about 1/2 cup. (Alternatively, you can use 1/2 cup of prepared winter squash or pumpkin puree.)

3. Meanwhile, bring the broth to a boil in a small saucepan over medium-high heat, then reduce the heat to low and cover.

4. Heat the remaining teaspoon of oil in a heavy-bottomed small saucepan over medium heat. Add the curry powder and cook for about 1 minute, stirring to dissolve. Add the shallot and garlic; cook for 3 or 4 minutes, stirring occasionally, until they have slightly softened. Add the rice and cook for 1 or 2 minutes, stirring until the grains are evenly coated.

5. Add 1/4 cup of the hot broth; cook the rice, stirring frequently, until the liquid is absorbed. Be sure to scrape the bottom of the pan frequently to keep the rice from sticking. Repeat with 1/4 cup amounts, allowing the broth to be absorbed before the next addition; this will take about 20 minutes. You should end up using about 1 1/2 to 1 3/4 cups of broth. The rice should be tender but al dente: still slightly firm to the bite inside the rice grain. (Note: If you use brown rice, the cooking time will be longer and additional broth will be required).

6. Add the roasted butternut squash and greens, if using. Cook for few minutes, until the rice is tender but not mushy and greens are wilted, adding some of the remaining broth to keep the risotto moist but not soupy.

7. When the rice is done to your liking, add the butter, stir to combine, taste and add salt as necessary. Sprinkle with the pistachios and coconut; eat while the risotto is hot.

Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Maple-Walnut-Chia Granola with Dried Cranberries

Until this year, in my world, chia was relegated to the cheesy terra cotta figurines. But like all stereotypically hippie health foods, it was only a matter of time before I tried it out for myself. And just like with nutritional yeast, it has stuck around far after its first appearance. At first I was mostly using chia seeds in my smoothies, but when the time came to replenish my granola supply, I saw the perfect time to incorporate it into something different. I always add a few tablespoons of tiny seeds to my granola for that extra bit of crunch and this new addition to my pantry was an obvious choice. The egg whites, another new addition for me, make this granola especially golden and crunchy, though it was the double dose of maple (syrup and extract) that really won my heart (and tastebuds). Perhaps more than any other granola I've made, this one can really do double-duty at breakfast with yogurt and dessert over ice cream.

This granola was part of my Labor Day kitchen marathon, during which I also turned out Zucchini, Banana, and Flaxseed Muffins, Zucchini Corn Muffins, Spicy Cold Tomatillo Soup, and Zucchini Rice Gratin. It may have been just one of a long list of culinary projects that day, but that makes it no less worthy of a chance in your kitchen or a repeat appearance in mine.

Maple-Walnut-Chia Granola with Dried Cranberries

adapted from Bon Appétit

makes about 3 cups

Nonstick vegetable oil spray
1/4 cup (packed) dark brown sugar, divided
1/4 cup pure maple syrup
2 tablespoons egg whites (about 1 large egg white)
1/2 tablespoon vanilla extract
1/2 teaspoon maple extract
1/2 teaspoon ground cinnamon
1/2 teaspoonground allspice
1 1/2 cups old-fashioned oats
1/2 cup chopped walnuts
2 tablespoons chia, flax or sesame seeds
1/2 cup dried cranberries

1. Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. Stir sugar and syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides with wet pastry brush. Pour into large bowl; cool to lukewarm. Whisk in egg whites, extracts, and spices. Add oats, nuts, and seeds; toss well.

2. Spread mixture in even layer on prepared baking sheet. Bake 35 minutes. Using metal spatula, turn granola over (bottom will be brown). Bake 10 minutes. Sprinkle cranberries over; bake until dry, about 10 minutes longer. Cool granola completely in pan.

Zucchini Oatmeal Breakfast Cookies

I promise we're at the end of the zucchini recipe barrage (or very close to it). There's still plenty of zucchini to go around and with the cooler fall temps sneaking in, it's a great time to bake. If you want to eat cookies on a regular basis (as I do), it's best to make them of the healthier variety. These little cookies are just the right balance of healthy breakfast (or snack) fare and delicious dessert goodness and the kind of snack that gets me through my morning at work. Zucchini is obviously a summer squash, but the combination of spices used here make this cookie feel perfectly at home in fall. The healthy amount of oats, fruit, and nuts make me think of these as a breakfast cookies, all the flavor of a hearty oatmeal baked into delicious, portable bites. The schizophrenic weather plaguing Wisconsin in these early days of September might making planning to bake a bit of a gamble (nobody wants to fire up the oven when it's 90+ degrees), but these store happily in the freezer for breakfast-on-the-run or bite to satisfy your sweet tooth anytime. Can't get around to these cookies until after zucchini season has passed? Swap in some grated carrots for convenient bites of carrot cake heaven.

Zucchini Oatmeal Breakfast Cookies
adapted from Two Peas and Their Pod

makes about 2 dozen cookies

1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup applesauce
3/4 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup raisins or dried cranberries
1/2 cup chopped toasted walnuts or pecans

1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

3. In a large mixing bowl, combine applesauce and brown sugar, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

4. Slowly add flour mixture until just combined. Stir in oats, raisins, and walnuts.

5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-14 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Grilled Zucchini, Corn, and Goat Cheese Salad

I've not yet met a vegetable that I couldn't grill. During the colder months I have a tendency to default to roasting vegetables, but it summer I'll toss almost anything on the grill. Meat tends to be the focus of grilling endeavors, but veggies deserve just as much attention. And if you're going to the trouble to fire up the grill for your steak, why not throw some corn and zucchini as well? That very action (along with the stereotypical bumper crop of zucchini) was the impetus for creating this recipe. I like to grill my vegetables until they get a nice char and infusion of smoky flavor, while still crisp enough to hold their shape, but in a pinch any prepared zucchini or corn would work here. The pungent goat cheese, fresh dill, and toasty walnuts are the perfect complements to the smoky grilled veggies, a wonderful balance of satisfying richness and light freshness.

If you've grown tired of bread, muffins, fritters, cookies, soup, salmon cakes, sandwiches, and burgers (or share my craving for constant variety) and still have zucchini left to use, give this recipe a try. With just a few extra minutes time at the next grill out you'll have the makings of a light and delicious meal to balance out a carnivorous barbecue indulgence.

Grilled Zucchini, Corn, and Goat Cheese Salad
serves 1

1 to 2 ounces baby spinach or lettuce, washed (about 2 cups)
2 tablespoons thinly sliced or chopped red onion
4 ounces roasted or grilled zucchini
2 tablespoons roasted corn
2 tablespoons chopped toasted walnuts
1/2 ounce crumbled goat (or feta) cheese
1/2 tablespoon fresh dill
Salad dressing, for serving

1. Distribute greens evenly on a plate and and top with red onion, zucchini, corn, walnuts, and goat cheese. Sprinkle dill over the top, drizzle with dressing of choice and enjoy!

Whole Wheat Zucchini Oatmeal Cookies

Zucchini, zucchini, zucchini. The reality of zucchini season is even more true this week than it was last week, and as a result I've got many a recipe to share. This time I'm going for sweet instead of savory, because when you've got as much zucchini as I do, you've got to make a real effort to mix it up and avoid zucchini burnout.

When it comes to sweet treats, zucchini bread or zucchini cake is probably the first thought for most people, but I wanted to bake some healthy work week treats I could keep the freezer, opting instead for healthy cookies. Whole wheat pastry flour makes the best baked goods in my opinion, its light texture and subtle flavor the perfect partner for the hearty, tender oats used here. Rich and crunchy walnuts and sweet and chewy raisins each bring their own contrasting flavor and texture, the whole magical mixture kissed with lovely flecks of green zucchini. The only less-than-wholesome elements come in the form of maple syrup and butter, two ingredients that nearly guarantee happiness whenever they appear. Honey could be substituted for the maple syrup for a more economical option and applesauce used for part of the melted butter, but I love the complex sweetness and richness these ingredients add and wouldn't dream of swapping them out.

The temperatures and humidity of summer don't often lend themselves to baking, but storms darkened the skies the day I decided to bake, the fierce winds carrying the irresistible aroma of these cookies throughout the house. Our current reprieve from the dog days of summer is the ideal time to play Betty Crocker, so take the opportunity to get creative with the bounty of zucchini, be it the one you grew yourself or picked up at the farmers' market or roadside stand.

Whole Wheat Zucchini Oatmeal Cookies
adapted from Hilltop Hanover Farm
makes about 20 cookies

1 cup whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon sea salt
1 cup rolled oats
1/2 cup chopped toasted walnuts, optional
1/4 cup raisins
1 cup shredded zucchini
1/2 cup maple syrup
1/2 cup melted butter
1/2 teaspoon vanilla extract

1. Preheat oven to 375°F. Oil a cookie sheet.

2. In a large bowl, combine the flour, baking powder, salt and oats. Stir in the nuts, raisins, and zucchini.

3. In a bowl, whip together the maple syrup, oil or butter, and vanilla.

4. Stir liquid ingredients into the flour mixture until well blended.

5. Using a two tablespoon ice cream scoop (or rounded tablespoons), drop onto the prepared cookie sheet, flattening slightly.

6. Bake until golden brown, 11-13 minutes. Cool 2 minutes on the cookie sheet, and then transfer to a rack to cool completely. Makes about 20 cookies.

Granola Protein Bars

While I have a homemade or store bought granola bar, healthy cookie, every morning at work for a snack, they rarely fill me up until lunch time. The homemade ones usually do a better job, but my stomach still starts grumbling at least an hour before I get to sit down to eat. This granola bar is definitely the snack that has come the closest to keeping my tummy rumble-free until lunch. Perhaps it's the addition of vanilla protein powder, which adds subtle flavor in addition to stomach-satisfying protein, the generous size, or a combination of the two, but these the bars are exactly the fuel my stressful workday demands. Aside from the protein powder, all these elements are old hat for granola bar recipes, but that doesn't make the combination any less delicious. I close a classic combination for my first attempt, cranberry and walnut, but I already have other pairings in mind for rounds two and three - blueberry almond flax and apricot pistachio. As per usual, I froze extras, plucking one out each day to pack in my lunch, these bars just as scrumptious after thawing as fresh from the pan. They've only made it to the office so far, but I'm looking forward to the day I pack up a couple of these and hit the trail, snacking happily as I enjoy the all-too-fleeting summer in the great outdoors.

Granola Protein Bars
adapted from The Sprouted Kitchen
makes 8 large or 16 small bars

1 ¼ c. old-fashioned rolled oats

1 c. chopped nuts and seeds (almonds, pecans, walnuts, sunflower seeds, pepitas, etc.)
½ c. honey
1 T. water
1 t. pure vanilla or almond extract
1 t. ground cinnamon
¼ t. sea salt
1 c. crisp brown rice cereal
½ c. vanilla protein powder
1 c. dried fruit (raisins, cherries, cranberries, blueberries, apricots, etc.), chopped if necessary

1. Preheat the oven to 350 F. Spread the oats and nuts and/or seeds on a rimmed baking sheet and bake until just barely toasted, about 10 min. Remove from the oven and let cool.

2. Turn the heat down to 300 F. In a large mixing bowl, stir together the honey, water, vanilla, cinnamon and salt. Add the toasted oats and nuts, the rice cereal, and protein powder and stir until everything is coated. Stir in the dried fruit.

3. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Dump the granola mixture in the center. Using a large spoon or your fingers, press the mixture down firmly (wetting the spoon or your fingers with warm water or spraying them with cooking spray will help), being sure to push it all the way to the corners. Bake until the top is slightly toasted, 23-25 min.

4. Remove from the oven and let cool completely. Pull them out by the parchment edges and cut eight large bars or 16 small bars of equal size.

Warm Quinoa-Oat Squares with Date Sugar

I can't make it through the morning without a snack. My stomach sounds the warning alarm for a snack break right around 9:30 each morning and until I get my granola bar and cup of tea, some of my focus definitely gets diverted from my work. Just 10 minutes to check my email, eat a snack and sip a cup of tea recharges me for the second half of the morning and is essential to my work productivity. This slightly sweet combination of whole grains and nuts, although requiring a little more effort than the granola bars I usually make, is one of the most refueling snacks I've made. Although all the grains after softened as they cook, each still retains their own flavor and textural character. The sweetness is subtle and multi-layered, a gentle saccharinity throughout punctuated by bites of sweet dates. I've included the original cooking instructions here, but if you're lucky enough to have an individual brownie pan like I do, you can make perfectly square bars with an adjustment to the cooking time. An entire batch makes a two week cache of snacks and extras fare pretty well in the freezer. I ate these bars without any accouterments, but they would be lovely served warm with more almond milk and fruit for a cozy breakfast. Whether you choose to have them as a snack or leisurely meal, these bars are a perfect way to fuel up for the day.

Warm Quinoa-Oat Squares with Date Sugar
adapted from the Tasting Table Test Kitchen

Nonstick pan spray
½ cup quinoa, rinsed under cold water
½ cup bulgur wheat
1½ cups almond, rice, or soy milk, plus more, warmed, for serving
1½ cups water
¼ teaspoon kosher or sea salt
1 cup old-fashioned rolled oats
½ teaspoon vanilla or almond extract
¼ teaspoon cinnamon
8 dates, pitted
¼ cup plus 2 tablespoons date sugar (or ¼ cup granulated or turbinado sugar)
½ cup walnut halves
2 ripe pears (such as Bartlett or Anjou) or apples--halved, cored and cut into ¼-inch pieces, for serving (optional)

1. Preheat the oven to 350°F. Lightly coat a 9-inch square baking pan with nonstick pan spray. Line the baking pan with a long sheet of parchment paper, letting the sides of the paper hang loosely over the pan edges to create a sling. Lightly coat the parchment with the nonstick spray.

2. In a small saucepan set over medium heat, add the quinoa, bulgur, rice milk, water and salt. Stir to combine, then bring to a boil. Cover the saucepan and reduce the heat to medium-low. Simmer until the quinoa has uncoiled and the bulgur is tender, about 15 minutes. Stir in the oats, vanilla extract and ginger and cook, stirring occasionally, until the oats are tender, 8 to 10 minutes.

3. Meanwhile, in the bowl of a food processor, pulse together the dates and date sugar until the mixture is crumbly, about three 3-second pulses. Transfer the date mixture to a bowl and add the walnuts to the food processor. Pulse until the walnuts are coarsely ground, about three 1-second pulses. Add the walnuts and the date-sugar mixture to the oat mixture and stir to combine.

4. Transfer the mixture to the prepared baking pan, smooth the top with an offset spatula and bake until the top is lightly browned and the bars are set but still soft, about 15 minutes. Remove the baking pan from the oven and cool for about 15 minutes.

5. To serve, carefully pull up the sides of the sling to lift and transfer the quinoa-oat square to a cutting board. Slice the bars into 8 rectangles and serve in bowls with the warm rice milk and chopped pears.

Roasted Sweet Potato and Apple Salad

While I'm already craving spring vegetables like asparagus and peas, there is one winter vegetable that I'm not sure I'll ever tire of - sweet potatoes. I've eaten my fair share of sweet potatoes this winter as fries, soups, burgers, and hashes, mashed, stir-fried and roasted, but this is the first time I've ever put them in a salad. I had a few trimmings left over from a larger recipe, so I relied on my go-to vegetable cooking method (roasting) to make those leftover pieces the most delicious they could be. Apples and sweet potatoes are an obvious pair, so I roasted them together to sweet, caramelized perfection, contrasting those flavors with pungent blue cheese and rich and toasty walnuts. This is yet another riff on my go-to salad recipe, but one of my favorites to date, combining a host of my favorite ingredients in perfect balance. Although I'm anxious for the days when I'll be topping my salads with roasted asparagus and fresh and crunchy sugar snap peas, these last tastes of winter are still pure heaven.

Roasted Sweet Potato and Apple Salad
serves 2

1 small sweet potato (about 4 ounces), cut into small pieces
1 small apple, cored and cut into small pieces
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ounces salad greens or baby spinach
2 tablespoons finely minced shallot
1/4 cup chopped toasted walnuts or pecans
1 ounce crumbled blue cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the sweet potatoes and apples with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 20 minutes, flipping midway through roasting.

2. Meanwhile, spread salad greens on a plate, topping with shallots. Once the sweet potatoes and are apples are done roasting, sprinkle on the salad and top with cheese and nuts. Drizzle with salad dressing of choice, and enjoy!

Mediterranean Salad with Hummus Pesto Dressing

It's a little strange that I chose to share a recipe for a hearty soup on day that held promise of the spring to come and this salad just a few days after the snow just wouldn't stop falling, but during the tumultuous transition between winter and spring, it can be a little hard to eat with the weather. But even though this is a salad, it certainly leaves you plenty satisfied and full of energy to tackle shoveling or more optimistically, take a long walk with the dog on a sunny spring day. Perhaps the Mediterranean Salad moniker is a bit too liberal or a bit too generic, but it is a collection of many ingredients often used in Mediterranean cooking that I absolutely love. It's a riff on my typical salad recipe, a plethora of raw and roasted veggies with cheese and nuts, but made particularly rich-feeling by the creamy hummus pesto dressing. The roasted red pepper adds an element of smokiness, the marinated artichokes spiciness and astringency, the olives and cheese both richness and saltiness, all finished with a sprinkling of crunchy, toasty walnuts. My initial instinct was to toss this salad with balsamic vinaigrette, but when I saw some lonely last bits of pesto and hummus in the fridge, I immediately thought of transforming them into a simple, flavorful dressing that became the pièce de résistance that finished this salad. It's perfectly filling as is, but if you're feeling particularly ravenous or want to stretch this to feed two, some chickpeas or grilled chicken certainly wouldn't be out of place. It may not be a warm Greek beach looking out upon cerulean waters, but perhaps these collection of flavors will take you away from the toils of winter for just a lunch.

Mediterranean Salad with Hummus Pesto Dressing
serves 1

2 cups chopped fresh spinach, lettuce, or salad greens (about 2 ounces)
1/2 jarred roasted red pepper, sliced (about 2 ounces)
4 or 5 jarred marinated artichoke hearts, drained and sliced (about 1.5 ounces)
2 tablespoons black olives
2-4 tablespoons crumbled goat or feta cheese (1/2 to 1 ounce)
2 tablespoons chopped toasted pine nuts or walnuts
Hummus Pesto Dressing, for serving (recipe follows)

1. Spread greens evenly on a large plate and top with peppers, artichokes, olive, cheese, and nuts. Drizzle with Hummus Pesto Dressing (or other dressing of choice) and enjoy!

Hummus Pesto Dressing
makes about 3/4 cup

1/2 cup roasted garlic, roasted red pepper or regular hummus
2 tablespoons prepared pesto
1/4 cup water

1. Combine all ingredients in a bowl or jar and whisk or shake to thoroughly combine.

Roasted Beet, Apple, and Blue Cheese Salad

This recipe, the last in my brief love affair with CSA beets this winter, may well be my favorite creation with that oft-forgotten root. I've certainly had my share of salads with pecans, blue cheese, and apples, but the tiny jewels of roasted beet take it to a whole new level. Where raw apples are light and crunchy with just a hint of tartness, roasted beets balance with a complex and tender sweetness, holding their own against sharp red onion, pungent blue cheese, and rich and toasty pecans. It has to be the most wintery of all the salads I've made, the roasted beet gems imbuing the salad with a depth of flavor perfectly at home in this blustery season. Whether you have to roast a fresh batch of beets for this salad, or just use up some leftovers, this salad is a perfect showcase for one of the finest vegetables the root cellar has to offer.

Roasted Beet, Apple, and Blue Cheese Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces beets, peeled and cut into small dice (a few small beets or 1/2 medium to large beet)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 small red onion, thinly sliced (about 0.5 ounce)
Half of a small apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce crumbled blue cheese
2 tablespoons/0.5 ounce toasted chopped walnuts or pecans

1. Preheat oven to 450 degrees F. Toss beets with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until beets are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with onion, beets, apples, cheese, and nuts. Drizzle with dressing of choice and enjoy!

Roasted Beet, Orange, and Goat Cheese Salad

As lame as it may sound, Roasted Beet and Potato Borscht got me really excited about beets. Thus armed with a new-found love for the roasted variety, I turned to one of my favorite canvases for recipe creation - salad. I eat salad for lunch at least four times a week, so I have plenty of opportunity for experimentation and get geekily excited when I come up with something new. Since I'm married to someone who would prefer to subsist on meat and potatoes, I bring this recipe to you. Many of the salads I create are wonderful in any season, but roasted beets give this one the very essence of winter. Though I was never one to order or make anything with beets in the past, I knew that beet and orange was a tried-and-true combination and used it as a place to begin crafting my recipe. From there, the rest was a snap - add some red onion to cut through the sweetness of the beets and orange, and nuts and cheese for richness and saltiness and to make it filling enough for a main course. If a winter diet of too many root vegetables is weighing you down, use this recipe to lighten up a bit without losing the best flavor the season has to offer.

Roasted Beet, Orange, and Goat Cheese Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces beets, peeled and cut into small dice (a few small beets or 1/2 medium to large beet)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 small red onion, thinly sliced (about 0.5 ounce)
Clementine, satsuma, or half of a small regular or blood orange, cut into bite-size pieces (about 2 ounces)
1/4 cup/1 ounce crumbled goat or feta cheese
2 tablespoons/0.5 ounce toasted chopped walnuts or pistachios

1. Preheat oven to 450 degrees F. Toss beets with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until beets are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with onion, beets, oranges, cheese, and nuts. Drizzle with dressing of choice and enjoy!

Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts

It's hard to believe that Thanksgiving is tomorrow. I began my Thanksgiving celebration a little early, cooking up a small traditional feast this past Sunday that was happily devoured while watching the Packers squeak by the Lions. While Thanksgiving leftovers might even be better than the  main event, whether eaten as is or repurposed into other meals, there's only so much heavy food my system can take before I just start to feel unbearably sluggish. When I know I've hit my indulgence limit, I turn to meals like this. If your Thanksgiving feast leaves you with any leftover roasted squash, it would be perfect here, but it's well worth the effort to roast cubes of squash specifically for this recipe. Sweet, caramelized butternut squash and tart cranberries are the very soul of fall harvest flavor, contrasting perfectly pungent blue cheese and rich, toasty walnuts. Although hearty and filling just as is, leftover Thanksgiving turkey would certainly be welcome, substituting for part or all of the butternut squash. Although I think of this as a light lunch, it is also beautiful and elegant enough to serve at a holiday celebration, particularly if you'll have vegetarian guests that can get short shrift as everyone admires the majesty of the turkey. No matter the occasion, this is a flavorful and beautiful dish full of the spirit of the season.

Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts
serves 1

4 ounces butternut squash, cut into small cubes
Extra virgin olive oil
Salt and freshly ground black pepper
2 ounces baby spinach or other mixed greens, rinsed and dried
1/2 ounce thinly sliced red onion
2 tablespoons dried cranberries
2 tablespoons chopped toasted walnuts
1 ounce crumbled blue cheese

1. Preheat oven to 450 degrees. Toss butternut squash cubes with olive oil to coat and season with salt and pepper. Spread in an even layer on a baking sheet and roast under cubes are tender and  nicely browned, about 15 to 20 minutes, depending on the size of the cubes. Let cool slightly, or to room temperature, if desired.

2. Spread greens evenly on a large plate and top with red onion, squash cubes, cranberries, walnuts, and blue cheese. Top with dressing of choice and enjoy!

Whole Wheat Rotini with Pumpkin Alfredo and Walnuts

As I do every fall, I've been devouring every manner of pumpkin food I can get my hands on. It's been mostly sweet applications - muffins, scones, and the like - but pumpkin most certainly can be used beyond baked goods. Pumpkin has a perfect amount of sweetness for savory applications and pairs really well with assertively-flavored cheeses, like the Parmesan and goat cheese I used in this pasta recipe. The silky texture of pumpkin puree provides an excellent base for a sauce, providing full and rich flavor without overwhelming the other ingredients the accompany it. Nutty whole wheat pasta harmonizes perfectly with pumpkin, with a topping of rich and crunchy walnuts and sprinkling of fresh parsley rounding out the dish. If you're looking to move pumpkin into the savory realm, ease your way in with this simple and delicious meal. Full of flavor, but quick to prepare, it's the perfect salute to this glorious fall vegetable. And if you love it as much as I do, stay tuned - my next pumpkin pasta recipe is just waiting to be published.

Whole Wheat Rotini with Pumpkin Alfredo and Walnuts

adapted from Food Network

serves 4

Kosher salt
12 ounces whole wheat rotini, penne, or other pasta of choice
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1/2 cup canned pure pumpkin
Pinch of freshly grated nutmeg
1 1/4 cups whole milk
1/4 cup grated parmesan cheese
Freshly ground pepper

1/4 chopped toasted walnuts, for topping
1 ounce fresh goat cheese, crumbled
Chopped fresh parsley, for topping

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

2. Meanwhile, heat the butter in a skillet over medium-high heat. Add the onion and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the milk and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.

3. Add the pasta to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with walnuts, goat cheese, and parsley.

Warm Barley with Roasted Brussels Sprouts, Toasted Walnuts, and Dried Cranberries

Even though temps made it into the mid-70s yesterday, it is most definitely fall here in Wisconsin. The leaves are changing, orchards are bursting with apples to pick, and the threat of a hard freeze has made it necessary to cover my herbs and vegetables at night. I'm going to be sad when the icy hand of Jack Frost kills my modest garden, but I can take solace in the staple crops of fall, like Brussels sprouts. These bitty cabbages turn into delicious cruciferous candy when roasted, expertly paired with sweet-tart cranberries and rich walnuts in the main course grain salad. A perfectly balanced sauce of butter, balsamic, maple syrup, and citrus blends everything together, highlighting the nuances of each ingredient without overwhelming the dish. In my mind barley is fall and winter grain, but this could also be made with wheat berries (Middleton's original pick), quinoa, or even brown rice. Whole grains will work best here (i.e. no white rice), the nuttiness and chewiness a wonderful contrast for all the other components. The grain mostly serves as a canvas for other flavors, but each choice brings it's own subtle flavor, so pick whatever flavor and texture pleases you most. A warm and hearty bowl of fall, this vegetarian main is an exceptional way to celebrate the season.

Warm Barley with Roasted Brussels Sprouts, Toasted Walnuts, and Dried Cranberries
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1 cup pearled barley
Kosher salt
1 pound Brussels sprouts, trimmed and quartered lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon plus 1 teaspoon pure maple syrups
1/2 teaspoon finely grated lemon zest
2 tablespoons cold unsalted butter, cut into 8 pieces
1/2 cup chopped dried cranberries
1/2 cup chopped toasted walnuts
2 to 3 tablespoons chopped fresh parsley

1. Prepare barley according to package directions, set aside, and keep warm.

2. While the barley is cooking, preheat the oven to 475 degrees F. In a medium mixing bowl, toss the Brussels sprouts with the olive oil and 1/2 teaspoon salt. Arrange the sprouts in a single layer in a 13-by-9-inch baking dish (they will be snug). Roast until brown and tender, stirring once, if you like, 18 to 22 minutes. If the sprouts finish ahead of the wheat berries, keep them in the pan, loosely covered with aluminum foil.

3. In a small saucepan, combine the orange juice, vinegar, maple syrups, and lemon zest and bring just to a boil over medium-high heat. Reduce to a simmer and cook, stirring, just for about 15 seconds. Remove the pan from the heat and add the butter, one or two pieces at a time, whisking after each addition until the butter is melted and creamy. (Don't reheat the mixture, or the butter will break and the sauce will not be creamy.) In a large mixing bowl, combine the wheat berries, Brussels sprouts, and cranberries; season with 1/2 teaspoon salt; and pour the sauce over them. Stir gently but thoroughly. Add half the walnuts and half the parsley and stir well again.

4. Serve warm, garnished with the remaining walnuts and parsley.

Grilled Zucchini, Roasted Red Pepper and Goat Cheese Salad

Although summer has come to an end, salads remain a mainstay in my diet. The farmers' market is still bursting with summer squash and an abundance of peppers, so I thought it time to share this recipe before that bounty fades away. My usual main-course salad is a combination of fresh or dried fruit, cheese, and nuts, but when I'm already firing up the grill and it takes but the tiniest effort to have a plethora of delicious grilled vegetables, they always end up in salads or sandwiches. It feels appropriate to match the hearty cuts of meat that inspired me to start the grill with a generous helping of vegetables, a beautiful balance tied together with a patina of smoky flavor. When I'm in the mood for grilled vegetables but won't be firing up the grill, I roast them on my gas range, which could also be done under the broiler if you only have an electric stove. This salad would be good with simply sauteed vegetables, but the smoky char that comes from grilling is a superior foil for the rich walnuts and tangy goat cheese. This last bite of summer is a fitting tribute the last of the season's bounty, an appropriate farewell to the to season of abundance.

Grilled Zucchini, Roasted Red Pepper, and Goat Cheese Salad
serves 1

2 oz. mixed greens or lettuce
1 small or 1/2 medium zucchini, grilled

2 ounces roasted red peppers, jarred or freshly roasted
1/4 cup roasted corn (stripped from one ear roasted corn on the cob), or frozen corn, thawed
1 oz. crumbled goat or feta cheese

2 tablespoons toasted walnuts or pine nuts
Salad dressing, for serving

1. Wash and dry greens, if necessary, and spread evenly over a plate or place in a large bowl. Top with grilled zucchini, roasted peppers, corn, goat cheese, and walnuts. Drizzle with salad dressing, toss well, and enjoy!

Summer Squash and Red Quinoa Salad with Walnuts

Sometimes two of the defining characteristics of my personality will be at odds with each other - my love of a good deal, and my passion for fancy food and ingredients. This recipe, along with being healthy, is the perfect reconciliation of those often conflicting traits. Zucchini and summer squash are abundant and inexpensive this time of year, but I get to dress it up with excellent Sherry vinegar and top-notch Parmesan, turning an economical blank canvas vegetable into a vibrantly flavored dish. An abundance of fresh herbs gives a burst of freshness, walnuts lend richness and crunch, lemon juice and Sherry vinegar a subtle piquant accent, with a bed of quinoa providing enough heft to make this into a light, but satisfying, meal. Although I went with the original combination of quinoa and walnuts, there are myriad other combinations of grains (barley, rice, etc.) and seeds or nuts (almonds, pecans, pepitas, etc.) that would make wonderful substitutions. Different herbs and vinegars allow you to further personalize this recipe to your personal taste and what's currently available, the perfect kind of recipe for using up odds and ends in the pantry and fridge or creating a dish to honor any one of these ingredients. Whether you follow this to the letter or use it as a template, this recipe can surely find a way to satisfying your culinary needs in these last summer days.

Summer Squash and Red Quinoa Salad with Walnuts
adapted from Bon Appetit, August 2012

1 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn

1. Cook quinoa according to package instructions

2. Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.

3. Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

4. Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

Cranberry Walnut Flax Oatmeal Cookies

When trying to decide what post to put up today, I discovered I've been hoarding all manner of cookie recipe posts. With  my recent discovery of my two new favorite workday snacks, I seemed to have forgotten all about delicious cookie recipes like this one. The perfect compromise between a healthy snack and tasty treat, this tempting cookie kept me going through many a busy workday and certainly doesn't deserve to be relegated to my library of unshared recipes. It's no revolutionary recipe, the classic combination of cranberries and walnuts uniting a slightly sweet oatmeal cookie, made tender and even more nutritious and flavorful by the use of whole wheat pastry flour. While these cookies will never be a show-stopper, this is a reliable recipe to come back to time and time again, adapting for whatever dried fruit and nut combination you have on hand. Quick to prepare and crowd-pleasing, this recipe is an easy way to sneak more whole grains and omega-3s into your diet. Take advantage of the (hopefully) last days of winter to bake up a big batch of these cookies, filling the house with tempting aromas and pure comfort.

Cranberry Walnut Flax Oatmeal Cookies
from King Arthur Flour
makes 3 1/2 dozen cookies

1 cup soft butter
3/4 cup brown sugar, lightly packed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 1/2 cups whole wheat pastry flour
1 1/2 cups old-fashioned rolled oats (not instant or quick cooking)
1/2 cup whole flax meal
1/4 cup whole flax seeds
1 1/2 cups dried cranberries
1 cup chopped toasted walnuts

1. Lightly grease two baking sheets, or line them with parchment.

2. In a large bowl, beat together the butter, brown sugar, cinnamon, vanilla extract, baking soda, salt, and egg until fluffy.

3. Mix in the flour, oats, flax meal and seeds, cranberries, and walnuts.

4. Let the dough rest for 30 minutes or so at room temperature, for the oats to soften. Towards the end of the rest period, preheat the oven to 350°F.

5. Scoop the dough by rounded tablespoonfuls onto the prepared baking sheets. Flatten each ball of dough slightly.

6. Bake the cookies for 10 to 12 minutes, until golden brown. Cool them on the baking sheets for 15 minutes or so, to allow them to set. Move them to a cooling rack to finish cooling.

Molasses Bran Muffins

Greetings 2012!

Although I really don't place any real significance on January 1st as compared to any other day of the year, as a fervently type-A person and lover of rituals and lists, I can't help but indulge in a bit of the ritual of New Year's Eve/New Year's Day. I believe that you should make changes any time that you want to better yourself, but despite all rationality, there is some appeal to the clean slate of New Year's Day. For that reason, I put up some thought both into what I would prepare for a decadent New Year's Eve dinner, as well as to the first thing I would eat in the New Year. So in the quiet early morning hours of January 1st, I made myself a maple latte and got to work on a batch of these molasses bran muffins. They represent much of what I want to accomplish in my cooking-they're healthy but still delicious and something that makes me look forward to getting up in the morning. The plethora of whole grains creates a hearty background which allows rich walnuts and plump and juicy raisins to shine, with just enough sweetness from the natural sweetener of your choice.

If you're used to the super-sweet muffins that seem to clog the supermarket (basically cupcakes without the frosting), this will be a big adjustment, but one that you may choose to make in the new year (you may want to start with only part whole wheat flour as you try and adjust your flavor palate). Whereas while flour forms bulk and white sugar sweetens without adding any flavor, here both the flour and sweetener are integral components of the character of these muffins. While nothing quite compares to fresh out of the oven, I froze extras for satisfying breakfasts throughout the week. I both eat to live and live to eat, and these muffins satisfy my craving for flavor and need for nutrition beautifully.

Molasses Bran Muffins
adapted from Bob's Red Mill

makes 12 regular (or 6 jumbo) muffins

1 1/2 cup whole wheat flour (whole wheat pastry flour will make a lighter muffin)

1 cup wheat or oat bran

1 teaspoon baking powder
1 teaspoon baking soda

1/4 teaspoon salt
1/2 cup raisins

1/4 cup chopped walnuts
3/4 cup applesauce

1 cup milk
1/2 cup molasses, honey, or maple syrup (or a combination)
2 eggs, beaten

2 tablespoons canola oil

1. Preheat oven to 400°F. In a large bowl, combine wheat bran, flour, baking soda, baking powder, and salt. Stir in nuts and raisins. 

2. In a separate bowl, blend applesauce, milk, molasses, oil and eggs. Add wet ingredients to dry ingredients and stir just until moistened. Spoon into 12 standard greased muffin tins (or paper muffin cups) and bake for 15-20 minutes. If making jumbo muffins, increase cooking time by 10 to 15 minutes.