Blueberry Cucumber Granita

There were some blissfully cool weeks in August where the temps were about 80 degrees and I was able to wear pants for the first time in months. Unfortunately, temperatures are creeping back up so I am looking for new ways to cool down. Long time readers know, I love combining cucumbers and fruit. There is just something so cooling about a fresh cucumber with a juicy fruit and I keep coming back to the combination. This time it's with blueberries which I love because the season lasts longer than other berries and the flavors are so versatile. This is the perfect end of summer refreshment, and I may make this again over the weekend while I escape Chicago to my first midwestern summer retreat in Michigan. I won't tell you how to live your life, but we may or may not be adding some vodka to our granitas to give it a little kick.



One year ago: LudoBites 7.0
Two years ago: Watermelon Cucumber Cocktail
Three years ago: End of Summer Cuban Feast
Four years ago: Bacon and Tomato Hash


Blueberry Cucumber Granita
(By Esi)

Makes 4 servings

1/2 cup sugar
3/4 cup water
Zest from 1 lime
1/4 cup mint leaves
1 pint blueberries, washed
1/2 large cucumber, peeled, seeded, and roughly chopped
Juice from 1 lime

Heat the sugar and water over medium low heat, stirring until the sugar has dissolved. Remove from the heat and add the mint and lime zest. Let the syrup steep for twenty minutes.

Meanwhile, blend the blueberries and cucumbers in a blender until smooth.

Discard the mint leaves from the syrup. Once the syrup  has cooled completely, mix it with the blended blueberries, cucumber, and lime juice.  Strain the mixture into an 8x8 pan. If would like a little more texture to the granita, add 1-2 tablespoons of the pulp to the strained mixture.

Place the dish in the freezer and freeze for 4 hours, scraping the mixture with a fork every hour until it is frozen.

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

Sweet Potato and Kale Pizza

It's been a very long time since I've posted a pizza recipe on this site and I had to remedy that immediately. This pizza has some of my favorite winter ingredients, but used in a fun way instead of another stew or casserole. Since it's chock full of vegetables, you can fool yourself into thinking this is healthy. You'll probably have a lot of kale left over after making this. Make kale chips and try not to devour them all on one sitting. I love the sweet potatoes and onions with the slightly bitter and crispy kale. I added a few red pepper flakes when serving to give it a spicy edge, but a drizzle of balsamic cream would be amazing as well and would tie everything together nicely.


Pizza ingredients


Add olive oil and seasonings to the kale


Do the same with the sweet potatoes


Roll out the dough to something that resembles a circle


Brush the dough with oil


Top with cheese


Add the sweet potatoes


The the onions


Bake for 5 minutes


Add the kale


It's done!


Close up


Slice and eat



Orange and Green Pizzas from Around the Web:
Sweet Potato Kale Pizza by Two Peas & Their Pod
Sweet Potato Kale Pizza by Tri To Cook
Roasted Butternut Squash and Kale Pizza by Bev Cooks


Sweet Potato and Kale Pizza
(By Esi)

Makes 2 9-inch pizzas

1 pound curly kale, washed, dried, and torn into pieces
1 small sweet potato, peeled and thinly sliced
Extra virgin olive oil
Salt and pepper
Cornmeal as needed
1 pound whole wheat pizza dough, at room temperature
1 cup mozzarella cheese
1/2 red onion, thinly sliced

Preheat the oven to 450 degrees and line a baking sheet with foil. Spread a thin layer of cornmeal on the foil and set aside.

In a large bowl, drizzle the kale with olive oil and season with salt and pepper. Toss to lightly coat all of the kale with oil and seasonings.

Drizzle the sweet potato slices with olive oil and season with salt and pepper. Toss to coat.

On a lightly floured surface, roll the dough out to one large circle or two 9-inch circles. Brush any excess flour off the dough.

Brush the dough with a thin layer of olive oil. Top with the mozzarella and then the sweet potato and onion slices.

Bake the pizza for 5 minutes. Take the pizza out of the oven and top with the kale. Bake for an additional five minutes until the cheese is melted and bubbling, the sweet potatoes are cooked through, and the kale is crisp. Serve immediately.


Printable Recipe

Persimmon-Goat Cheese Wedges

Yes, I'm still talking about Thanksgiving, but this is the last post. I promise. I made these little wedges to go with the turnovers as an appetizer. They are super simple and a great way to use up the remaining herbed goat cheese that didn't go in the roasted beet salad. As I discovered at Ombra, sweet persimmons go well with a tangy cheese and this was no exception.



One year ago: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
Two years ago: Pasta with Shaved Brussels Sprouts and Bacon
Three years ago: Parmesan Thyme Crackers


Persimmon-Goat Cheese Wedges
(Adapted from Food & Wine, December 2006)

Makes 12 servings

1/2 cup rosemary marcona almonds, finely chopped
4 ounces herbed goat cheese, softened
4 Fuyu persimmons, sliced crosswise, 1/4-inch thick
Aged balsamic vinegar for serving

In a small bowl, mix 1/4 cup of the almonds with the goat cheese. Divide the mixture into 6 equal pieces and roll each piece into a ball.

Use a 2-inch biscuit cutter to cut out 12 rounds from the persimmons.

Sandwich each goat cheese ball between two persimmon slices, pressing to flatten slightly. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.

Cut each round into quarters and transfer to a plate. Serve the wedges drizzled with aged balsamic.

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

Truffled Egg Toast

This is the first recipe that caught my eye when I was thumbing through Made in America. It's basically a fancier version of egg in a hole (or whatever you want to call it). It's so easy to make and the truffle oil just pushes it over the top. I was too lazy to dig out my grill pan for the asparagus, so I just quickly sauteed them in a skillet. Of course you can make this for breakfast, but it's also a really great quick dinner. If you're feeling more seasonal, try making this with butternut squash or a sweet potato.



One year ago: Pumpkin Recipe Ideas
Two years ago: Honeyed Fig Crostatas
Three years ago: Pomegranate Pound Cake



Truffled Egg Toast
(From Made in America)

Makes 4 servings

4 asparagus spears, woody stems removed and sliced thinly on a bias
Olive oil as needed
4 slices bread, 1-inch thick
6 ounces thinly sliced Fontina cheese
8 large egg yolks
1-2 tablespoons truffle infused oil
Salt and pepper to taste

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a small skillet, heat a small amount of olive oil over medium heat. Add the asparagus and saute for about 5 minutes or until the asparagus is tender. Set aside.
Lightly toast the bread. Use a paring knife to score a 2-inch square in the center of each slice, then use the handle end of the knife to press the squares down, creating indentations in the bread.

Place the toast on the prepared pan and arrange the Fontina slices to form borders around the indented centers.

Place 2 yolks into the center of each slice of bread and place the pan in the oven. Heat until the cheese has melted and begins to bubble, about 3 minutes. If you prefer a more done yolk, leave the pan in the oven for an additional 2 minutes.

Transfer the toast to four serving plates. Garnish each plate with the asparagus slices. Drizzle a bit of the truffle oil over each plate and sprinkle each plate with salt and pepper. Serve immediately.

Printable Recipe

Lentil-Walnut Burgers

Every time the seasons change, I dig out one of my favorite cookbooks to get some inspiration. This recipe is actually from the summer section of the book, but temperatures are so hot this week, I felt it was appropriate. With a week of decadent dinners planned, I needed something lighter for lunch that would hold me until dinner, but wasn't too heavy. These warmly spiced vegetarian burgers fit the bill perfectly. They are full of flavor and hearty enough that you won't miss the meat at all.


Gather your ingredients


Cook the lentils


Toast the walnuts


Walnuts, breadcrumbs, garlic, and spices


Grind them


Whisk the egg


Mix it all together


Divide it up


Form into patties


Cook it


Drain them


Make the yogurt


Bon Appetit!


One year ago: Chickpea and Slow Roasted Tomato Stew with Kale and Chorizo
Two years ago: Quick Vietnamese Chicken Pho
Three years ago: Orange Chicken


Lentil-Walnut Burgers
(Adapted from Everyday Food)

Makes 4 burgers

3/4 cup lentils, picked over and rinsed
3/4 cup walnuts
1/3 cup panko breadcrumbs
4 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
Coarse salt and freshly ground black pepper
4 tablespoons olive oil, divided
1 large egg

Toppings:
Yogurt-Cilantro sauce (recipe follows)
Pita pockets
Thinly sliced red onion
Sliced tomatoes
Sliced cucumbers
Baby spinach

Preheat the oven to 350 degrees. Place the lentils in a small saucepan and cover with 1 inch of well salted water. Bring to a boil, reduce to a simmer, cover and cook until the lentils are tender, but still hold their shape, about 20 minutes. Drain the lentils and let them cool.

Meanwhile, spread the walnuts on a baking sheet and toast in the oven for 8-10 minutes until they are fragrant. Let cool.

In a food processor, combine the walnuts, panko, garlic, cumin, coriander, red pepper flakes, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Process until the mixture is finely ground. Add the lentils and 1 tablespoon of olive oil. Pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk the egg. Add the lentil mixture and mix to combine. Divide the mixture into 4 parts and form into patties.

Heat the remaining oil in a nonstick skillet over medium-low heat. Add the burgers and cook until crisp and browned, 6-8 minutes per side. Transfer to a paper towel-lined plate to drain the excess oil. Serve with the yogurt-cilantro sauce, pitas,  onion, tomatoes, cucumbers, and spinach.

Yogurt-Cilantro Sauce

3/4 cup nonfat Greek yogurt
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
Salt and pepper to taste

In a small bowl, whisk the yogurt, cilantro, and lemon. Season to taste with salt and pepper. Serve with the lentil-walnut burgers.

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.

Printable Recipe

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. 

Printable Recipe

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.

Printable Recipe

Spinach Bread Pudding with Lemon and Feta

This bread pudding was my savory contribution to our Easter potluck (as well as the amazing bacon chutney from Cast Iron Gourmet). I've never made bread pudding before and when I found this recipe, I couldn't help but be intrigued. The top gets nice and crispy while the bottom is custardy and light giving this a nice combination of textures. Lemon and fresh oregano brighten up the dish and feta gives it a nice tang. The best part about this pudding is that it can be assembled the night before and baked off right before you serve it. I will definitely be making this again and again.

Spinach Bread Pudding with Lemon and Feta
(Adapted from Super Natural Every Day)

Makes 8+ servings

3 tablespoons extra-virgin olive oil
8 ounces whole wheat bread, cut into 1/2-inch cubes
6 ounces baby spinach, finely chopped
1/2 cup crumbled feta cheese, divided
2 teaspoons Dijon mustard
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
6 large eggs, beaten
2 cups milk
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees. Spread the bread cubes onto a baking sheet. Drizzle the bread cubes with about 1 tablespoon of olive oil and season lightly with salt. Bake until lightly browned. Set aside to cool. Transfer the bread to a large bowl. Stir in the spinach and 1/4 cup of the feta.

In a large bowl, whisk together 2 tablespoons of olive oil, the mustard, lemon zest, and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon pepper. Pour the egg mixture over the bread and spinach mixture. Use your hands and toss well to combine.

Transfer the bread mixture to a baking dish or two and let stand at room temperature for 2 hours. Alternately, you can refrigerate the mixture over night.

Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, 30-40 minutes. Scatter the oregano on top. Cut into squares and serve.

Printable Recipe

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.

Printable Recipe

Lentil Soup with Tomatoes, Kale and Saffron Yogurt

After hearing Diana rave about this soup for months, I finally decided that I needed to make it...now. In a cruel and unusual twist of fate, I got sick again last weekend and so I decided to make this soup for the second time to help cure me. The first time I made it, I didn't realize until I was halfway through that I was out of fire-roasted tomatoes. I decided to be crafty and use a little of the Ghanian fresh pepper I had made a few days prior. It turned out well, but it didn't quite go well with the saffron yogurt. I knew I had to try the soup again staying a bit closer to the original recipe. For being such a simple recipe, it's surprisingly full of flavor. The fire-roasted tomatoes I used also had a few jalapenos mixed in so this had a nice, gentle heat and the yogurt cooled it down. This soup is quite filling and also strangely addictive. Although, it's hard to say that being addicted to lentils, tomatoes, and kale is a bad thing. The soup is just as good with the saffron yogurt as without and I love Heidi's suggestions for changing it up by adding a poached egg, or crispy shallots, or a whole grain to the dish. The spices can also be played with as another way to change things up. Since it cooks in practically no time, this soup will definitely be on regular rotation in my winter meals.



Lentil Soup with Tomatoes, Kale, and Saffron Yogurt (aka Lively Up Yourself Lentil Soup)
(Ever so slightly adapted from 101 Cookbooks)

Makes about 4 servings

For the saffron yogurt:
Small pinch saffron threads
1 1/2 teaspoons boiling water
Pinch coarse sea salt
1/4 cup nonfat Greek yogurt
For the soup:
1 cup green lentils
7 cups water, divided
2 teaspoons extra-virgin olive oil
1/2 onion, chopped
3 cups rinsed and chopped kale
1 14-ounce can fire roasted tomatoes, drained
Coarse sea salt to taste

To make the yogurt:
Add the saffron threads to the boiling water in a small cup or bowl. Let the saffron steep for about 2 minutes. Stir in the salt and yogurt. Set aside while making the soup.

To make the soup:
Bring 3 cups of water to a boil in a large saucepan and add and big pinch of salt. Add the lentils and cook until tender, but still firm, about 20 minutes. Drain and set aside.

In a large saucepan or dutch oven, heat the olive oil over medium heat. Add the onion sprinkle with a bit of salt. You want the onions to soften, but not brown. Cook for 5-10 minutes until the onions have softened. Add the lentils and kale to the pot. Add the water and stir to combine. Cover the pot and cook until the kale has wilted, 3-5 minutes. Stir in the tomatoes. Taste and add salt as necessary.

Serve the soup warm with a dollop of the saffron yogurt.

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Arugula Salad with Pomegranate and Roasted Acorn Squash

All over America, people are eagerly planning their Thanksgiving feasts. I've lost track at the number of tweets, posts, and articles that scream "you should be thinking about Thanksgiving all the time". Well guess what...I'm not. I've never been that in to Thanksgiving food so even though I took a class dedicated to Thanksgiving decadence last weekend and my friends are hosting a pre-Thanksgiving ("Brunchgiving") this weekend. I sort of want to crawl into a dark hole and wait for New Year, but I'm not a total Scrooge. For "Brunchgiving" I'll be making this salad which is a great addition to the Thanksgiving table. With all that turkey and gravy and stuffing, you need something light to ease the guilt. I made a few changes to the original recipe. First, I reduced the pomegranate juice. I didn't want to make pomegranate molasses, but I wanted a more concentrated pomegranate flavor. I also switched out arugula for the dandelion greens because the dandelion's bitter bite may be off-putting to some. Arugula has just enough peppery freshness that a crowd can appreciate. I thought about using candied, spiced nuts in place of the pine nuts, but I actually enjoyed the melow nutty flavor the lent to the salad and of course juicy pomegranate arils always brighten things up. This is a great salad full of fall flavors and I can't wait to make it again not only this weekend, but for a dinner party I am cooking for soon. I'm sure all my friends will love it.


Arugula Salad with Pomegranate and Roasted Acorn Squash
(Adapted from Bon Appetit, November 2005)

Makes 3-4 servings

For the dressing:
5 tablespoons pomegranate juice
2 1/4 teaspoons balsamic vinegar
2 1/4 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil

For the squash:
1 tablespoon butter, cut in half
1 unpeeled small acorn squash, halved, seeded and cut into 12 wedges

For the salad:
8 ounces baby arugula, washed and dried
3/4 cup pomegranate seeds
2 tablespoons pine nuts, toasted

Salt and pepper

To make the dressing:
Bring the pomegranate juice to a boil in a small saucepan over high heat. Reduce the heat to medium low and cook until the juice has reduced to two tablespoons. Set aside to cool.

Whisk the juice and vinegars in a bowl. Gradually whisk in the oil. Season with salt and pepper to taste. Re-whisk before using.

To make the squash:
Preheat the oven to 450 degrees and line a baking sheet with foil.

Melt 1/2 tablespoon of butter in a large skillet over medium-high heat. Add half of the squash. Cook until browned on both sides, about 5 minutes total. Transfer the squash to a the baking sheet. Repeat with the remaining butter and squash. Sprinkle the squash with salt and pepper. Transfer the squash to the oven and bake 15-20 minutes until the squash is softened and cooked through.

Mix the greens with half of the dressing. Divide among plates. Top the greens with some squash, sprinkle of pomegranate seeds, and a sprinkle of pine nuts. Drizzle each plate with more dressing.

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Peach-Tomato Salad with Burrata

Salad has definitely been a main part of my diet this summer (besides oatmeal). However, I started to get bored with the same chicken and spinach salads so I've found different ways of changing things up. Back in July when my mom and sister were in town, we had a great celebratory dinner at Angeli Caffe. This salad was on the menu, but since I had just found this recipe, I didn't order it. I finally got around to making this summer delicacy.  It's so simple and that is just what I love. The tomato vinaigrette is a bit sweet, a bit creamy and so flavorful. I want to make it often while tomatoes are in season and drown everything in it. There is sweetness from the peaches and a bit in the vinaigrette, but it's not overwhelming and pairs perfectly with the creamy burrata. This salad is summer perfection.

Here are some highlights from our dinner at Angeli:

Broiled smoked mozzarella with roasted tomatoes. This was perfection with Angeli's incredible freshly baked bread. (I am so going to try and make this soon!)



My sister had linguine with clams



Mom had the roasted chicken:



I don't normally order pasta when I go out, but could not resist more tomatoes with this fresh penne:




Peach-Tomato Salad with Burrata
(Adapted from Evan Kleiman of Angeli Caffe as found on LA Weekly)

Makes 2 servings

Tomato vinaigrette:
1/2 small shallot, minced
1 small ripe tomato, cut into chunks
1 tablespoon white wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Add the shallot, tomato, vinegar, and oil to a blender and mix until smooth and emulsified. Season with salt and pepper to taste.

Basil oil:
5 large basil leaves, washed and dried
1/3 cup olive oil
1/2 teaspoon salt

Add the ingredients to a blender and mix until smooth. Pass the oil through a sieve to remove the fine basil particles and reduce the foam.

Salad and assembly:
1 peach, cut into thin wedges
1 small ripe, but firm tomato, cut into thin slices
1 ball of burrata

Toss the peach and tomato slices with a bit of the tomato vinaigrette. Add more vinaigrette as needed.

Arrange the peaches and tomato on the center of a plate. Place the burrata pieces around the salad and drizzle the whole plate with the basil oil. Serve with bread.

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