Rainy Day Lentil Soup

We've been having quite the storm in California over the past week. When it's gloomy outside, it always seems nice to cozy up with a big bowl of soup. Even if you don't think you like lentil soup, try this one out - it's full of flavor. There is a great balance between the french lentils, tomatoes, vegetables, red wine, and a hit of balsamic vinegar at the end. I also recommend topping it with some shaved or grated parmesan cheese and a drizzle of olive oil, which gives it an extra something. Serve with a crusty bread and let it warm you up during this wet spring weather!

Rainy Day Lentil Soup

Serves 4

Active Time: 30 minutes

Total Time: 1 hour 30 minutes

1 c. dried french green lentils, rinsed

1 large or 2 small yellow onions, chopped

2 leeks, white & light green parts, sliced

3 cloves garlic, minced

2 large carrots, diced

3 stalks celery, diced

28 oz. can diced tomatoes

1 T. tomato paste

1 c. dry red wine (I used a Côtes du Rhône)

1 bunch thyme

2 dried or 1 fresh bay leaf

2 T. balsamic vinegar

2 c. low-sodium vegetable stock

1 c. water

Extra virgin olive oil

Parmesan cheese

Kosher salt

Black pepper

Chop the onions, leeks and garlic. Heat 1 T. olive oil in a Dutch oven or stockpot over medium heat. Add the onions, leeks, garlic, 1/2 t. kosher salt, and 1/4 t. pepper and saute for about 10 minutes, breaking up the leeks with a wooden spoon.

Meanwhile, chop the celery and carrots. Add them to the pot and saute for an additional 10 minutes. Add the tomato paste and cook another minute, stirring. Add the red wine and stir, then the diced tomatoes and their juices, vegetable stock and water. Also add the bay leaves and bunch of thyme to the pot (you will remove these before serving) and 1 t. kosher salt and another 1/4 t. pepper. Cover and bring to a low boil, then reduce heat and simmer for 1 hour, until the lentils are cooked (they will still have a slight bite to them, similar to al dente pasta).

Remove the bay leaves and bunch of thyme with tongs. Stir in 2 T. balsamic vinegar and check for seasoning. Ladle the soup into bowls, drizzle with olive oil, and top with freshly grated or shaved parmesan cheese.

Gluten-Free Energy Bars

I have been experimenting with creating new types of energy bars following up on my post last month (Peanut Butter, Oat, and Honey Power Bars). I've also received some requests from friends and family to incorporate some gluten-free recipes into my repertoire. It turns out that this isn't that difficult when it comes to energy bars. I still wanted to create a bar that had a nice balance of protein (almond butter, quinoa, and nuts), fiber (oats & flaxseed), and natural sweeteners that are relatively low glycemic (honey, agave nectar, and pure maple syrup) and therefore help keep you satiated for an afternoon snack or during a run or bike ride. I learned a lot about different sweeteners from Heidi Swanson's cookbook "Super Natural Cooking". For example, I had no idea that brown sugar, which I always used to sweeten my oatmeal with, is in most cases just white sugar colored with a little bit of molasses. Now I use maple syrup.

These bars are a great everyday snack for kids and adults alike. They also are perfect for those of you out there involved in long-distance or endurance sports, or just enjoy hiking or other activities where you need some sustenance. I brought one of these on my long run today (I'm training for the Skyline to the Sea trail marathon in April) and it gave me the energy I needed throughout the run without any stomach issues. I also found it much easier to eat and digest during the run than other bars which can feel more like a "brick" when you're trying to chew it and get it down (i.e. Clif Bars). It's difficult for me to find bars that I both actually enjoy eating and are good during exercise and I think these fit the bill.

Store the bars in an airtight container, between layers of parchment paper or foil, as they are chewy (although the quinoa gives them a great crunch!). They'll last for about 2 weeks this way. I also froze some of the bars by wrapping each of them in foil and then putting them in a plastic bag and placing them in the freezer. They should last in the freezer for up to 3 months and unthaw quickly.

Gluten-Free Energy Bars
Makes 16 bars

Active Time: 15 minutes
Total Time: 15 minutes (plus a few hours to set)

2 c. old-fashioned (not instant) rolled oats
3/4 c. quinoa (uncooked)
1/4 c. ground flaxseed
1/2 c. slivered almonds
1/2 c. pecans, roughly chopped
1/4 c. hulled sunflower seeds
1 c. dried fruit (I used 1/2 c. cranberries & 1/2 c. cherries), chopped if the fruit is larger in size
1 c. almond butter
1/2 c. honey
1/4 c. agave nectar (I used raw dark agave nectar)
1/4 c. pure maple syrup (I like Grade B)
1/2 t. fine grain sea salt
1 t. vanilla
1/4 t. cinnamon

Preheat the oven to 350 degrees Fahrenheit. Line a 13x9x2 baking pan with parchment paper.

In a medium bowl, combine the dry ingredients - oats, quinoa, ground flaxseed, almonds, pecans, and sunflower seeds. Put the dry ingredients on a baking sheet or sheet pan and toast in the oven for 10 minutes.

After the dry ingredients have been in the oven for about 5 minutes, put the almond butter, honey, agave, and maple syrup in a medium saucepan over medium low heat. Stirring often, bring to a low boil. Remove from heat and stir in the salt, vanilla, and cinnamon.

Remove the dry ingredients from the oven and put into the saucepan with the wet ingredients. Stir to combine well. Transfer the mixture to the 13x9x2 baking pan and using a small piece of parchment paper, press down to distribute the mixture evenly in the pan. Let the bars set for about 3 hours then cut into 16 bars.

Arugula and Pumpkin Seed Pesto Pasta with Ricotta

In honor of St. Patrick's Day, I put together a green dish for dinner last night for you all to enjoy today. With the official arrival of spring next week, new seasonal produce is showing up at the farmer's market and in stores, including arugula. This dish will best be enjoyed by people who like the peppery, slightly bitter green, but would also be great with spinach for a milder flavor. Pumpkin seeds are pretty widely available now and are also known as pepitas - they bring a nice balance to the arugula, as do the dollop of ricotta and drizzle of olive oil to finish the dish. Plus, it's a quick meal with only a few ingredients which comes together easily on a weeknight!

Arugula and Pumpkin Seed Pesto Pasta with Ricotta
Serves 4

Active Time: 10 minutes
Total Time: 20 minutes

12 oz. whole-wheat rotelle/fusilli pasta
1 c. hulled pumpkin seeds
1/3 c. extra virgin olive oil, plus extra for serving
1 clove garlic, minced
1 1/2 t. kosher salt
1 t. lemon zest
5 c. baby arugula, tightly packed (about 6 oz.)
Whole-milk ricotta cheese, for serving
Black pepper

Bring a pot of water to a boil for the pasta. Cook the pasta until al dente, according to package directions, reserving 1 c. of cooking liquid, then drain and return pasta to pot.

Meanwhile, toast the pumpkin seeds in a small pan over medium heat until fragrant, which takes just a few minutes. Put the pumpkin seeds in a food processor and add 2 c. packed arugula, the clove of minced garlic, lemon zest, and 1 t. kosher salt. Run the food processor and after a few seconds, start adding the 1/3 c. of olive oil through the top of the processor. Run for a few more seconds until the pesto comes together and you have a rough paste.

Add the pesto and 1/2 c. of the cooking liquid to the pot with the pasta, stirring well to combine, and adding additional cooking liquid if needed to allow the pesto to better combine with the pasta. Stir in the remaining 3 c. of arugula, continuing to stir until it wilts slightly.

Divide into serving bowls/plates and top with a large dollop of ricotta, then drizzle with a little more olive oil and a pinch of salt and pepper.

Romanesco Mac & Cheese

Everyone seems to love baked, golden mac & cheese. While I love it too, I wanted to create a version of macaroni & cheese that was packed with more nutrition and would be good for a weekend night meal, not just a once in a while splurge, while still being delicious and satisfying. I was inspired by these heads of romanesco at the farmer's market, which I thought would be great with the flavors of macaroni & cheese. Romanesco is also called Romanesco broccoli or Roman cauliflower. It looks similiar to cauliflower and tastes more like cauliflower than broccoli but has a beautiful bright green color. Cauliflower would also work great in this recipe if you can't find romanesco. We ate this as a main dish with a side green salad.

Romanesco Mac & Cheese
Serves 4-6

Active Time: 30 minutes
Total Time: 45 minutes

12 oz. elbow macaroni or small fusilli
2 small heads romanesco (approx. 2 lbs with stems on)
3 slices whole wheat bread
Extra virgin olive oil
1 onion, diced
1 1/2 c. grated gruyere cheese (about 6 oz.)
1 c. light sour cream
1/2 c. lowfat milk
1/2 c. grated parmesan cheese
Kosher salt
Black pepper

Preheat the oven to 400 degrees Fahrenheit. Boil the water for the pasta and cook the pasta until al dente.

Meanwhile, remove the stems from the romanesco, wash throroughly, and cut into small florets. Pulse the bread in a food processor until coarse crumbs form. Add 1 T. olive oil and 1/4 t. each kosher salt and pepper and pulse to combine. Additionally, in a small saucepan, heat 1 T. olive oil over medium heat and saute the onion with a pinch of kosher salt until soft, about 3-5 minutes.

Add the romanesco to the pasta pot for the last 3 minutes of cooking. Drain the pasta and romanesco and put in a large bowl. Add the onions, Gruyere cheese, sour cream, milk, 1 t. kosher salt and 1/4 pepper and stir to combine well.

Transfer the mixture to a large baking dish (oval gratin or rectangular baker), sprinkle with the parmesan cheese, and then coat with the breadcrumbs. Bake until golden brown, about 15 minutes.