Simple White Bean, Swiss Chard, and Tomato Soup

It's been about 2 months since my last post and I hope that will be the longest gap by far that I'll ever have away from this blog! Between a big promotion at work, buying a house, and moving from the Bay Area to Seattle, I can say that I am certainly coming out of one of the busiest periods of my life, which didn't leave much time for either cooking or blogging. Fortunately, now that we're getting settled in Seattle (we just made the big move last week), I'm planning to re-balance and get back to the cooking and creating that I love. My recipes are also apt to become even more seasonal, as the Northwest has true seasons as opposed to California which never really gets a winter and has very extended and different growing seasons. In the short time that we've been in Seattle the weather has actually been beautiful with little rain, and I have to say that I missed the fallen leaves and crisp, clean air. It also makes you want to roast, bake, and make soups. Even with our kitchen a little bit of a mess with the move-in process, I was able to easily whip up this simple, delicious soup (which also happens to be vegan). A great one for the weeknights served with some good bread.

Simple White Bean, Swiss Chard, and Tomato Soup
Serves 4

Active Time: 20 minutes
Total Time: 45 minutes

1 T. extra virgin olive oil
3 cloves garlic, minced
2 bunches swiss or rainbow chard, leaves separated from stems, with stems diced and leaves well chopped
2 cans cannellini or great northern white beans, rinsed and drained
2 14.5 oz cans diced tomatoes
1/4 t. crushed red pepper flakes
4 c. low sodium vegetable broth or 4 c. water with 2 low-sodium vegetable bouillon cubes
Kosher salt
Black pepper
1 T. aged balsamic vinegar

Heat a large stockpot or dutch oven with the tablespoon of olive oil over medium heat. Add the garlic and chard stems and cook, stirring occasionally, until stems start to soften, about 3-5 minutes. Add the tomatoes with their juices, the drained beans, red pepper flakes, the vegetable stock or water w/bouillon and 1 t. kosher salt. Bring to a near-boil, add the chard stems, and stir until they start to wilt and become incorporated into the soup, a few minutes. Reduce the heat to low and simmer for about 25 minutes, or even longer if you have the time - it only gets better. Stir in the balsamic vinegar, add some freshly ground black pepper, and taste for seasoning (my bouillon cubes were no sodium so I added another 1 1/2 t. of kosher salt). This recipe is also great reheated the next day.

Eggplant, Heirloom Tomato, and Chickpea Curry

I've been getting eggplants in my CSA box over the past few weeks and trying to figure out new ways to use them. I came across some recipes that used just the flesh of the eggplant in curry dishes (versus dicing it up and including the skin) and I thought this would bring a nice texture and meatiness to a vegetarian curry dish. I also had some heirloom tomatoes and some canned chickpeas on hand, and with some spices you can easily create this dish in a pinch. My favorite thing about these type of Indian-inspired curries is that they are so healthy and leave you feeling great after you eat them. The spices in this curry are also great for you - the turmeric is an anti-inflammatory, and the red chile flakes can help speed up your metabolism.

Eggplant, Heirloom Tomato, and Chickpea Curry
Active Time: 35 minutes
Total Time: 40 minutes

Serves 3-4

1 T. ghee (clarified butter), coconut oil, or olive oil (use the latter 2 for a vegan option)
1 large eggplant
2 medium or 1 very large heirloom tomatoes, diced
1 15 oz. can chickpeas, drained and rinsed
4 cloves garlic, minced
1 yellow onion, diced
2 t. ground cumin
1 t. ground turmeric
1 t. ground coriander
1/2 t. dried red chile flakes
Kosher salt
Brown rice, for serving

Preheat the oven to 425 degrees Fahrenheit. Cut the top off the eggplant and half lengthwise. On a baking sheet or sheet pan, drizzle a little olive oil in 2 places where you'll put the eggplant halves. Sprinkle some kosher salt on each eggplant half, then place the cut side down on the olive oil spots and rub around to coat. Transfer to the oven and cook for 30 minutes.

Meanwhile, prepare the onion, garlic, and tomatoes. Heat the ghee or other oil in a large skillet over medium heat. Add the onions and garlic and saute until softened, about 7-8 minutes. Add the tomatoes, chickpeas, cumin, turmeric, coriander, chile flakes, and 1/2 t. kosher salt and stir to combine, then reduce heat to a simmer and cook for about 5 minutes or whenever the eggplant is done.

Remove the eggplant from the oven, flip it over with a spatula, then use the spatula or a spoon to spoon the flesh of the eggplant into a small bowl. Mash it slightly with the spatula or spoon, then transfer to the pan with the other vegetables, stir to combine, and simmer for another 3-5 minutes. A nice shortcut for the rice in this recipe is Trader Joe's frozen organic short grain brown rice, which I always have on hand and only takes 3 minutes to reheat. Serve the curry over brown rice or with naan.

Summer's Bounty Quinoa

Summer is definitely one of my favorite times to cook because the quality and quantity of so many fruits and vegetables are at their peak. I received a large bunch of basil in my CSA box recently and wanted to come up with another way to use it besides in pasta. I ended up using quinoa as the base of the dish, combining it with a basil puree, and adding cherry tomatoes, corn, romano beans (similar to green beans, but slightly flatter and bigger), red onion, and some feta. The result was a flavorful, satisfying, healthy, and very summery dish that was equally good warm or at room temperature.

Summer's Bounty Quinoa

Serves 4 as a main dish, 6-8 as a side

Active Time: 30 minutes

Total Time: 30 minutes

1 c. quinoa

2 c. water

2 c. packed fresh basil leaves

1 clove garlic, minced

Extra virgin olive oil

Kosher salt

Black pepper

2 ears white corn, kernels cut off the cob

1 large red onion, peeled, halved, and thinly sliced

1 lb. romano beans or green beans, ends snapped or trimmed off, then chopped

1/2 pint cherry tomatoes, halved

1/2 c. feta cheese, crumbled

Put the quinoa and water into a medium sized saucepan, cover with a lid, and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, until liquid is absorbed.

Meanwhile, prep the vegetables. Then, in a large skillet, heat 1 T. olive oil over medium heat. Add the red onion and a pinch of salt and saute for about 7-10 minutes, or until softened. Set aside in a medium-sized bowl and cover with foil or a kitchen towel. Return the skillet to heat, add the corn and a pinch of salt and saute for 1-2 minutes, stirring, then remove from the pan and set aside in the bowl with the onion. In a small saucepan, bring some water to a boil for the beans. Cook for 3-4 minutes, then drain and add to the bowl with the onion and corn.

Add the basil, garlic, 1/2 t. kosher salt and 1/8 t. black pepper (or, a few grinds) to a food processor. Measure out 1/4 c. olive oil. Start the food processor, then slowly add in the olive oil until it comes together.  

When the quinoa is done, add the basil puree and stir to combine. Then, add in the reserved onion, corn, and beans as well as the tomatoes and feta and stir to combine. Season to taste for additional salt and pepper, garnish with a sprig of basil (if you have any left over) and serve.

Broccoli, Avocado, Chickpea and Feta Salad

We've been getting broccoli in our CSA box about every other week now that it's in season, which is continuing to challenge me to find new things to do with it. I threw together this dish last week when I was in the mood for a healthy dinner but still wanted something satisfying. The combination of broccoli, avocado, chickpeas, feta, and a topping of sunflower seeds makes this dish well balanced with vegetables, protein, and healthy fats. I ate this as a warm dish for dinner, but it was also great at room temperature when I brought it to work the next day for lunch.

Broccoli, Avocado, Chickpea and Feta Salad
Active Time: 15 minutes
Total Time: 15 minutes

Serves 2 (as a main dish)

2 medium heads broccoli, long stems cut off (reserve for another use like a stir fry), and florets chopped into medium-sized pieces
1 15 oz. can chickpeas, rinsed and drained
1 avocado, chopped
1/2 c. feta cheese, crumbled
Juice of 1/2 lemon
Extra virgin olive oil
Toasted salted sunflower seeds, for topping
Kosher salt
Black pepper

Heat a medium pot of water to a boil. Meanwhile, prepare the broccoli, avocado, and chickpeas. Add the broccoli to the pot and boil for approximately 2 minutes. Drain and transfer to a medium-sized bowl. Add the chickpeas, feta, avocado, lemon juice, and 1 T. olive oil. Season with a pinch of salt (you don't need as much given the saltiness of the feta) and some freshly ground black pepper. Stir to combine, then transfer to plates or low bowls. Top with a generous sprinkling of sunflower seeds, and serve. Note: if storing for later, wait to top with the sunflower seeds until you serve it as they can get a little soggy.

Quinoa with Asparagus, Mushrooms, and Poached Eggs

Asparagus is one of the things for me that marks the arrival of spring - its true season is relatively short, so take advantage of this time when it's at the peak of its freshness (and much cheaper). I love asparagus with eggs, and wanted to create more of a main dish out by adding sauteed mushrooms and putting the whole thing over quinoa. I made this for dinner, but certainly it would also work well for a lunch or brunch. We also ended up adding an additional poached egg each, so feel free to cook up either 1 or 2 eggs per person depending on your preference (or how hungry you are). Welcome spring!

Quinoa with Asparagus, Mushrooms, and Poached Eggs
Serves 2

Active Time: 25 minutes
Total Time: 25 minutes

1 c. quinoa
1 bunch asparagus, woody ends snapped off and cut into about 1-2'' pieces
1/2 lb. cremini mushrooms, sliced
2-4 eggs
Kosher salt
Black pepper
Extra virgin olive oil
1 T. freshly chopped chives for garnish

Rinse the quinoa and put it in a small saucepan along with 2 c. water and cover. Bring to a boil, then reduce heat to low and simmer 15-20 minutes. Meanwhile, prep the asparagus and mushrooms and heat another pot with water until nearly boiling (not a full boil). In a large skillet, heat 1 T. olive oil over medium high heat. Add the mushrooms and saute for about 5 minutes, stirring occassionally. Add a pinch of salt and pepper, remove from the pan, and set aside. Add 1/2 T. olive oil to the skillet and saute the asparagus over medium high heat for about 1-2 minutes, add a pinch of salt and pepper, and set aside. Crack the eggs into ramekins or teacups, then gently add the eggs from the ramekins into the pot of near-boiling water. Let cook for about 2-3 minutes, during which time add 2 t. olive oil and a pinch of salt to the quinoa, then divide into plates or low bowls and top with the asparagus and then the mushrooms. Remove the eggs with a slotted spoon and add to the top of each dish. Break the yolk while it's still runny with a fork, then season with another pinch of salt and pepper, garnish with the chives, and serve.

Baked Artichoke, Spinach, and Ricotta Penne

It's a little rainy here in Northern California, which is to be expected in the Spring and we certainly need it after a very dry winter. On days like these, I tend to feel like something warm and comforting for dinner, but still healthy. This pasta dish features a nice balance of vegetables (artichokes and in-season spinach) with ricotta instead of a heavy (and time-consuming) bechamel sauce. I also simply broil it at the end with some parmesan cheese on top to create a nice golden crust, saving the hassle of having to bake it for a long time like other baked pasta dishes. I used brown rice penne (found easily at Trader Joe's or Whole Foods) in this dish, which I think has just as good of a texture as regular pasta, but some more nutritional value than regular white pasta and also provides a different grain source than wheat. Having said this, regular or whole wheat penne would also work great here.

Baked Artichoke, Spinach, and Ricotta Penne
Serves 2 (easily doubled to serve 4)

Active Time: 20 minutes
Total Time: 20 minutes

8 oz. brown rice, whole wheat, or regular penne (or other short pasta)
1 bunch spinach, roughly chopped, or 1 bag baby spinach
1 14 oz. can artichoke hearts (regular or marinated), drained and roughly chopped
1/2 c. ricotta cheese
1/4 c. freshly grated parmesan cheese
Kosher salt
Black pepper

Heat a pot of salted boiling water, add the pasta, and cook until al dente (according to package directions). Meanwhile, prepare the artichoke hearts, spinach, and parmesan cheese. Reserve about 1/4 c. of the pasta water, then drain. Return the pasta to the pot and add in the spinach and pasta water. Stir for a minute or two until the spinach starts to wilt, then add in the ricotta, artichoke hearts, 1/2 t. salt and some freshly ground black pepper. Stir to combine well. Put the oven on broil. Transfer the pasta mixture to either one 8x8 inch baking dish or 2 individual smaller gratin dishes. Top with the parmesan cheese, then broil until the top gets golden brown (watch it with the oven light on to make sure it doesn't burn). Remove from oven, wait a minute or two for it to cool slightly, then serve.

The Best Homemade Granola

I haven't always been the biggest granola fan - it's often too sweet for my taste or less healthy than it appears. This is until I made my own granola, and I have to tell you, it's one of the best things I've ever had and so incredibly easy to make. I've even given it recently as gifts, wrapped up in a mason jar. Homemade granola has a wonderful fresh, crunchy texture (but not too crunchy/hard like some storebought varieties) and I love that I can control what goes in mine. This recipe uses maple syrup (low glycemic) instead of brown sugar, and olive oil instead of canola oil or butter. I love the salty-sweet undertones and the combination of nuts, seeds, and coconut with the oats, but feel free to substitute and play around with whatever ingredients you like best in your granola. I love this granola over yogurt with banana or berries, or on its own with milk (it's a perfect pre-run breakfast). I keep the ingredients on hand in my pantry so that I can whip up a batch anytime. It's also gluten free for those of you who can't have wheat!

Homemade Granola
Makes about 7 cups

Active Time: 5 minutes
Total Time: 1 hour, 5 minutes

3 c. rolled oats (not instant)
1 c. hulled pumpkin seeds
1 c. hulled sunflower seeds

1 c. sliced almonds

1 c. buckwheat groats
2 c. unsweetened coconut flakes (not shredded)
2 c. pecans
2/3 c. maple syrup (pure, not imitation)
1/2 c. extra virgin olive oil
1 t. Kosher salt

1 t. cinnamon

Preheat oven to 300 degrees Fahrenheit. In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, buckwheat groats, coconut flakes, sliced almonds, and pecans, then add the maple syrup, olive oil, stir, and the kosher salt and cinnamon. Stir to combine, then transfer to a sheet pan (ideally lined with a silpat or parchment) and spread out in a relatively even layer. Bake for about 1 hour, stirring each 15 minutes (remove the pan from the oven to stir it and close the oven door, then put it back in so that the oven doesn't cool down too much), until the granola is a nicely toasted golden brown. Let the mixture cool, then transfer to an airtight container for up to 1-2 months.

Crunchy Roasted Spiced Chickpeas

Looking for a last minute snack to enjoy while watching the game? These roasted chickpeas have become my go-to quick appetizer for dinner parties, casual get-togethers, or just for us to snack on. I've tried multiple variations of this recipe and the key is cooking them at the right temperature to get them to turn out crispy like corn nuts on the outside while slightly soft on the inside. Simply coated with olive oil, chile powder, cumin, smoked paprika, and salt, they're an incredibly easy and delicious snack and I generally have all of these ingredients in my pantry so I can throw them together in a pinch. These are best eaten the same day you make them as they get a little softer the next day, but I'll still eat them as a snack (if there are any left over!)

Crunchy Roasted Spiced Chickpeas

Active Time: 5 minutes
Total Time: About 45 minutes

Two 15 oz. cans chickpeas/garbanzo beans, drained and rinsed
2 T. olive oil
1 t. ancho chili powder
1 t. cumin
1/2 t. smoked paprika
1 t. fine grain sea salt, plus more for sprinkling at the end

Preheat the oven to 400 degrees Fahrenheit. Dry the chickpeas between paper towels or kitchen towels, getting them as dry as you can (this will help them absorb the spices and get crunchier in the oven). Put them in a medium-sized bowl, add the olive oil, spices, and salt, and stir to combine. Transfer to a sheet pan or cookie sheet and roast for approximately 20 minutes, then increase the heat to 450 degrees and roast for about another 10-15 minutes until the chickpeas are golden brown. Test a few to see if any of them have gotten crispy and if not, return to oven in 5 minute increments until they are done. There may be a few on the edges which get a little bit too brown - just discard these as you want the others to be able to get crunchy enough. Remove from oven, season with a pinch of fine-grain sea salt, transfer to a bowl, and serve.

Winter Vegetable Gratin

I'll admit - I think this is one of the most beautiful dishes that I've created, and it's much easier and healthier than most gratins! I've been getting all sorts of different root vegetables in our CSA box - celery root, yukon gold potatoes, butternut squash (ok that's not a root vegetable but same idea), and watermelon radish. I suggest using any combination of root or fall hard vegetables in this dish: potatoes, carrots, turnips, rutabagas, parsnips, hard squash like butternut or kabocha, even sugar pumpkin would be great. I happened to have the combination I talked about above - about 1 lb. each of celery root, butternut squash, a giant watermelon radish (yes, you can cook these and they taste similar to turnips), and yukon gold potatoes. Most gratins require making a bechamel sauce, which is delicious but not exactly heatlhy nor quick when you're also having to prep and arrange all of the vegetables. My version layers the vegetables with two cheeses, sage, and includes just a bit of lowfat milk poured over everything to bring it all together. The result was both gorgeous and delicious! I served this as a main dish with salad and bread, but it would also be a great side.

Winter Vegetable Gratin
Serves 4 as a main dish, 6-8 as a side

Active Time: 35 minutes
Total Time: 1 hour, 35 minutes

4 lb. assorted hard winter/root vegetables (I used 4 varieties, 1 lb. each)
1 c. freshly grated parmesan cheese
1 c. freshly grated gruyere cheese
1/2 c. lowfat milk
1 T. fresh sage, finely chopped
Extra virgin olive oil
Kosher salt

Preheat the oven to 375 degrees Fahrenheit. Peel and thinly slice all of the vegetables. Grease a large oval gratin dish or 9x13 baking dish. Arrange the vegetables in the first layer, alternating between the different types. The vegetables should be overlapping and create a relatively even, tight layer. Drizzle the first layer with a little extra virgin olive oil, a pinch of salt, 1/3 of the parmesan cheese, 1/3 of the gruyere cheese, and 1/3 of the sage. Add the next layer of vegetables and drizzle the olive oil, add the pinch of salt, another 1/3 of each of the cheeses, and the sage. Top with the last layer of vegetables, drizzle with olive oil and the pinch of salt, then pour the 1/2 c. of milk over the dish. Top with the remaining cheeses and sage, then transfer to the oven and bake for approximately one hour until lightly golden. Remove from the oven, let cool for a few minutes, then cut into sections for serving.

Green Goodness Soup

One of my favorite things about fall is soup. There's something comforting about a nice big bowl when it starts to get dark earlier and temperatures are dropping. But perhaps most of all I love soup because it's so easy to make and so good for you (and you can make soup with almost any kind vegetables that you have on hand). Our recent CSA box had 2 heads of broccoli in it and I'm not a big broccoli person so I needed to figure out somehow else to use it. I was reminded of our trip to New Zealand last year, when we had a broccoli soup that I loved and it was thickened with potatoes instead of cream, making it both healthier and heartier. I also added some kale and leeks to this recipe, and when it's all blended up it turns the most lovely green color. Best of all, unlike some other pureed soups, this one is actually filling, and tastes just as good the next day!

Green Goodness Soup
Active Time: 25 minutes
Total Time: 45 minutes

Extra virgin olive oil
2 heads broccoli, stalks chopped and florets separated
2 medium russet potatoes (~1 1/4 lbs.) peeled and cut into 1/2'' pieces
2 leeks, white and light green parts, sliced
1/2 bunch lacinato kale, leaves removed and chopped
2 cloves garlic, minced
1 small onion, chopped
4 c. low sodium vegetable stock
1 bay leaf
Kosher salt
Black pepper

Heat 1 T. olive oil in a dutch oven or stockpot over medium heat. Add the leeks, garlic, and onion and saute about 5 minutes, or until softened. Add the broccoli stalks and potatoes and cook an additional 3 minutes. Add the stock, bring to a boil and add 1 t. kosher salt and some fresh ground black pepper as well as the bay leaf. Add the kale (stir to submerge), cover, reduce heat to medium-low, and cook for about 15 minutes, stirring occasionally. Add the broccoli florets and recover the pot, then cook for an additional 5 minutes. Use an immersion blender to puree the soup or a regular blender in batches. Season to taste with salt and pepper and serve garnished with shaved parmesan cheese or some fresh herbs, such as chives.

Kale Salad

After making this kale salad, I know that it is going to become a regular part of our weeknight and weekend meals, and after you try it I'm pretty sure that you'll start rethinking your regular lettuce salads as well. I got the inspiration for it from an event we recently attended at Scribe Winery, where we're wine club members. If you happen to visit Sonoma, I would highly recommend it - they not only make amazing wine (chardonnay, pinot noir, cabernet, and syrah) but they have also managed to create a winery experience unlike many other places we have been to. Tastings are served at picnic tables looking out over the valley with wildflowers from their garden (they operate an organic garden on site and have chickens and pigs) and they bring out complimentary cheese, salami, and crackers with each tasting. They have perfected the sort of laid-back chic look and mentality - you can feel free to hang out after your tasting, bring a picnic, or explore the grounds. The winery also throws periodic parties for wine club members and it was at one of these events when we had the kale salad, which was fresh from their garden. They also roasted 2 pigs that were raised on the property and served fingerling potato salad, roasted peppers from their garden, baked white beans over the fire with herbs and tomatoes, and of course poured their wine freely. I've included some pictures from the event below.

Back to the kale salad - we actually eat a lot of kale, but I usually always cook it - whether it's a quick braise over the stovetop with garlic, olive oil, and salt and pepper, an added ingredient to soups, or even part of a stir fry. I've had kale salad before and excluding the version at Scribe, I always thought of it as a little too bitter and raw tasting. The secret is lettuce the dressing sit on the kale for a little bit of time before serving, much different from lettuce salads where you want to dress it at the last minute. Dressing the kale early allows it to soften a little bit and absorb the flavor of the dressing. I also love it because you can make it ahead of time if you're having company, or before you start making the other components of your dinner on a weeknight, and then just let it be until you're ready to serve. I'd recommend letting it sit for at least 30 minutes or so before serving. I made it before a dinner party and let it sit for about 3 hours, although I don't know that I'd do it overnight. Lacinato (or dino) kale is best in this recipe vs. the regular curly kind, although either would probably be good.

Kale Salad

Active Time: 15 minutes

Total Time: 15 minutes (plus time to sit)

2 bunches lacinato kale, rinsed, leaves ripped from stems, and cut into thin strips

1/2 c. freshly grated pecorino or parmesan cheese

Dressing:

1 clove garlic, finely minced

2 T. fresh lemon juice 

3 T. extra virgin olive oil

1 T. dijon mustard

1/2 t. kosher salt

Lots of freshly ground black pepper

Prepare the kale and grate the cheese. Combine all of the dressing ingredients and whisk together, then combine in a large bowl with the kale and cheese. Let sit for at least 30 minutes or up to several hours before serving.

Fingerling Potato & Summer Squash Gratin

There is still an abundance of summer squash (at least down here in California) as we're experiencing the last part of all of the wonderful summer produce. Tomatoes and summer squash tend to do exceptionally well late in the season, when they've had a chance to ripen with some warmer temperatures. I attempted to take advantage of the summer squash here in a rustic gratin with some fingerling potatoes, fresh herbs, and a little bit of cheese. Serve with a salad and some bread and you have a delicious late summer/early fall meal.

Fingerling Potato & Summer Squash Gratin
Serves 4

Active Time: 30 minutes
Total Time: 1 hour, 10 minutes

Extra virgin olive oil
1 1/4 lb. fingerling potatoes
1 1/4 lb. assorted summer squash, thinly sliced
1 t. fresh rosemary, finely chopped
1 t. fresh thyme, finely chopped
2 oz. goat cheese, crumbled
1/4 c. lowfat or whole milk
1/2 c. gruyere cheese, grated
1/2 c. parmesan cheese, grated
Kosher salt
Black pepper

Preheat the oven to 400 degrees Fahrenheit. Put the potatoes in a pot with water covering to 1'' above the potatoes. Cover and bring to a boil, then uncover and let cook 10 minutes. Drain and set aside to cool slightly.

Meanwhile slice the squash and heat 1 T. olive oil in a medium skillet over medium heat. Add the squash and saute for about 5 minutes or until slightly softened.

Slice the potatoes into thirds lengthwise and combine with the squash in a large bowl. Add 1 T. olive oil, 1 1/2 t. kosher salt, 1/2 t. black pepper, and the rosemary and thyme and stir to coat.

Coat an 8x8 inch baking dish with olive oil or cooking spray and add 1/2 of the potato/squash mixture to the pan, pressing down with your fingers. Then add the goat cheese and top with the other half of the potato/squash mixture, pressing down again with your fingers. Drizzle the milk over the whole thing, then top with the gruyere and parmesan cheeses.

Bake for 30 minutes covered with foil, then uncover, return to the oven, increase the temperature to 425, and bake for another 10 minutes until golden brown.

Almond Butter Cookies

I whipped up these cookies using only a few ingredients, with one of my favorite things as the star - almond butter. They are particularly great because they're just sweet enough for a treat but also healthy enough to be a great snack. I would even bring these along with me on a hike or trail run. As an added bonus, they're gluten free since I made them with oat flour instead of whole wheat flour. You can find oat flour at almost every supermarket (I bought mine at Trader Joe's), or make it yourself by putting some rolled oats in a food processor and running it until it resembles a coarse flour. To add some extra interest (and texture), I rolled these cookies in chopped sliced almonds before baking. The agave nectar and almond butter combination does lead these to leak out a little bit of stickiness while they're baking - don't worry about this, it actually creates a nice caramelized bottom. I was also able to fit all of these onto one baking sheet since they don't expand much when baking, which makes these quick enough to make even on a weeknight.

Almond Butter Cookies
Makes 16-18 cookies

Active Time: 10 minutes
Baking Time: 10-12 minutes

1 c. creamy almond butter
1 egg
3/4 c. oat flour
1/2 c. cane sugar
1/4 c. agave nectar
1/4 t. cinnamon
1/2 t. fine grain sea salt
1/2 to 3/4 c. sliced almonds, chopped

Preheat the oven to 375 degrees Fahrenheit. Combine all of the ingredients in a bowl, cover with plastic wrap, and put in the fridge for 30 minutes (you can also leave them in there longer if need be). Remove from the fridge, roll the dough into about 1-1 1/2'' balls, then flatten slightly with your hands, and roll in the chopped sliced almonds. Transfer to a baking sheet and cook for 10-12 minutes. Let cool for at least a few minutes on the baking sheet to set, then transfer to a wire rack to cool completely.

Mushroom Tacos with Avocado-Tomatillo Salsa

We were in the mood for Mexican the other night but I wasn't quite up for time required to make enchiladas (even though they are so good). Tacos, however, are a great way to get a fresh, healthy, and relatively easy meal and are also something that's fun to play with because you can experiment with different toppings. For this version, I thought mushrooms would be an great and somewhat different base, and I also wanted to incoporate some of the fresh corn that's finally in season. Top it off with one of the easiest salsas that I've ever come up with and you've got one tasty taco. The salsa is also great as a dip for tortilla chips - it has a nice thick consistency. I made the full amount of everything here for the two of us and we just reheated the leftovers in a skillet the next day - they were just as good the second time around.

Mushroom Tacos with Avocado-Tomatilo Salsa
Serves 4 (three tacos each)
Active Time: 15 minutes
Total Time: 20 minutes

Taco filling:
Extra virgin olive oil
1 portabello mushroom (about 1/2 lb.), halved and thinly sliced
1/2 lb. white buttom mushrooms, thinly sliced
1/4 lb. oyster mushrooms, roughly chopped (or other wild mushroom of your choice)
3/4 of one yellow onion, halved and sliced
1 t. kosher salt, divided
Black pepper
1 bunch green onions, white and green parts, sliced into ~1/2'' pieces
2 ears corn, kernels removed
1 T. fresh oregano, finely chopped
12 small corn tortillas

Salsa:
2 small avocados, pitted, skin removed, and cut into quarters
2-3 tomatillos, skin removed, rinsed, and quartered
1 lime
1 serrano chile, stem removed, seeds left intact, roughly chopped
1 t. kosher salt
1/2 t. black pepper
1/2 c. diced yellow onion (remaining quarter of the onion used above)

Queso fresco cheese (for topping)

Heat 1 T. olive oil in a large skillet over medium-high heat. Add the onion and mushrooms, 1/2 t. kosher salt and a pinch of black pepper, and saute 4-5 minutes, stirring often, until both soften. Add the green onions, corn, and another 1/2 t. kosher salt and saute for another 3 minutes. Remove from heat and stir in the 1 T. fresh oregano.

Meanwhile, make the salsa by combining the avocado, tomatillos, juice of 1 lime, serrano chile, kosher salt, pepper, and onion in a food processor and processing until smooth. Put the stack of tortillas in between 2 damp paper towels and microwave for about 1 minute.

To assemble the tacos, spoon some of the mushroom-corn-onion mixture onto each tortilla, then top with a generous dollop of the avocado-tomatillo salsa and a crumbling of queso fresco cheese.

Eggplant and Summer Squash Curry

Normally we like a cold dinner if it's hot outside, but a spicy dish can be equally as great on a warm day. While I love both Thai and Indian curries, I didn't feel like a heavier Thai-inspired curry with coconut milk and went for a more Indian-inspired dish with fresh vegetables, tomatoes, and lots of spice. Plus, it was a great way to use up some of the early summer produce I picked up - an eggplant and some beautiful little summer squash that are starting to come into season. This dish was equally delicious reheated for lunch the next day.

Eggplant and Summer Squash Curry
Serves 4

Active Time: 20 minutes
Total Time: 45 minutes

2 T. ghee (clarified butter) or extra virgin olive oil
1 medium eggplant, cut into 3/4'' pieces
3 small summer squash, diced
8 oz. firm tofu, cut into 1/2'' pieces
1 onion, diced
1'' fresh ginger, peeled and grated
6 cloves garlic, minced
1 t. ground cumin
1 T. ground coriander
1/2 t. turmeric
1/2 t. cayenne
1/2 t. crushed red pepper
1 1/2 t. kosher salt
1 15 oz. can diced tomatoes
1 c. water
Fresh cilantro
1 c. brown jasmine or basmati rice

Boil 2 c. water in a small stockpot, add the rice, and simmer for about 40 minutes or until the water is absorbed.

Meanwhile, heat the ghee or olive oil in a large skillet or stockpot over medium heat. Add the onion and cook, stirring occasionally, for about 10 minutes, until softened and starting to brown. Add the ginger, garlic, and cumin and cook for 2 minutes. Add the coriander, cayenne, salt, and turmeric, and cook an additional 30 seconds. Add the eggplant and summer squash and stir to coat well with the spices. Add the tofu, crushed red pepper flakes, and diced tomatoes (including their juices) and 1 c. water. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the eggplant and squash are tender. Serve over the rice and garnish with a generous amount of chopped cilantro. Season to taste with more salt if necessary.

Fresh and Quick Mexican Bowl

As I've been adjusting to my new job, I've found that I generally have less time to throw dinner together than I used to, so you'll start to see more recipes from me that can be prepared in 30 minutes or less. This particular recipe is one that I've been making for a while and never disappoints. It's best heading into summer when you can get fresh corn, but frozen would also work too in a pinch. A tip about removing kernels from the cob - use a serrated knife and do it in a bowl - makes it much easier.

This dish is fresh, light, and highlights some of the early summer produce - corn, summer squash, and avocados. The best part is that it comes together in about 15 minutes. Seriously!

Fresh and Quick Mexican Bowl
Serves 2

Active Time: 10 minutes
Total Time: 15 minutes

Extra virgin olive oil
2 ears corn, husked and kernels removed
2 small zucchini or summer squash, diced
1 bunch green onions, green and white parts, thinly sliced
1 t. ancho chili powder
1/2 t. smoked (not sweet) paprika
1/2 t. kosher salt
1 15-oz can black beans, drained and rinsed
1/2 avocado, thinly sliced
Salsa of your choice
Queso fresco cheese

Heat 1 T. olive oil in a large skillet over medium-high heat. Add the corn, zucchini, green onions, ancho chili powder, smoked paprika, and salt and saute for 5 minutes. Separate into two deep bowls and top with the black beans, salsa, avocado, and queso fresco.

Peanut Soba Noodles

My apologies for the hiatus in not posting a recipe last week - to make up for it here is the first of two wonderful asian noodle dishes that I have created recently. These are great for a weeknight meal when you want to throw something together in less than 30 minutes.

While this dish doesn't have a main protein, this soba noodle recipe is actually packed with it, between the peanut butter, peanuts, and edamame. We like to make a big batch of this and have it for leftovers, but you can certainly cut it in half or a third for a one-night meal or smaller portions. We also served this at a casual dinner party - everyone went back for seconds!

Soba noodles made with 100% buckwheat are gluten-free, making this a great meal for anyone with a gluten allergy. Just make sure that you read the label if this is the case - some soba noodles also include whole wheat flour. Soba noodles can generally be found in any grocery store in the asian section.

Peanut Soba Noodles
Makes 6-8 servings

Active time: 5 minutes
Total time: 15 minutes

16 oz. dried soba noodles
2 c. edamame
2 carrots, grated
1 c. roasted, salted, shelled peanuts, plus a few more for garnish
1 c. chopped green onions, plus a few more for garnish
1 T. toasted sesame seeds, plus a few more for garnish
3/4 c. natural creamy peanut butter
4 T. low-sodium soy sauce
2 T. sesame oil
2 t. Tabasco or other hot sauce
3/4 c. hot water from the soba noodles

Bring a large pot of water to a boil. Meanwhile, grate the carrots and chop the scallions. Additionally, combine the peanut butter, soy sauce, sesame oil, and Tabasco in a small bowl.

Cook the soba noodles according to package directions, reserving about 1 c. of the cooking water before draining. Drain the noodles. Gradually add about 3/4 c. of the cooking water to the peanut sauce mixture, whisking to combine. This will help to thin and emulsify the sauce, making it easier to coat the noodles. Put the noodles, carrots, sesame seeds, peanuts, edamame, and green onions in a large bowl. Add the peanut sauce gradually and stir to combine until coated to your liking (I used the full amount of sauce for this amount of noodles).  Top with some additional peanuts, scallions, and green onions, and serve!

Brussel Sprout, White Bean, Shallot, and Almond Sauté

I missed the farmer's market this past Sunday (we were snowshoeing in Tahoe after a day of skiing at Squaw on Saturday) but was pleased to fine a good looking crop of brussel sprouts in our local grocery store. I have mentioned this before, but the key to good, non-bitter brussel sprouts, are picking out those that are smaller in size and firm when squeezed. I normally roast brussel sprouts (toss with olive oil, salt & pepper and roast at 425 degrees for about 30 minutes until browned) but I made a sauteed brussel sprout dish over the holidays that turned me on to stovetop brussel sprouts. Quick, easy, and they still get that wonderful carmelized flavor. I also loved that this could be made in one pan. We ate this between the two of us as a main dish with some good whole wheat seed rolls, but this could also be served as a hearty side.

Brussel Sprout, White Bean, Shallot, and Almond Sauté

Serves 2 as main dish, 4 as a side

Active Time: 30 minutes

Total Time: 30 minutes

1 T. olive oil

3 shallots (about 1/4 lb.), thinly sliced

1 lb. brussel sprouts, thinly sliced

15 oz. can white cannelini or Northern beans, drained and rinsed

1/2 c. slivered almonds

1/2 c. freshly grated parmesan cheese
1/2 t. herbs de provence
1/2 lemon
Kosher salt
Black pepper

Heat the oil in a large skillet over medium heat. Add the shallots and saute, breaking up with a spoon and stirring often, until starting to brown, about 5 minutes.

Meanwhile, toast the almonds over low heat in a small skillet. Remove from the pan and set aside.

Add the brussel sprouts and herbs de provence and saute for an additional 10 minutes, stirring occassionally, until they are starting to soften and brown. Add the beans, 1/2 t. kosher salt, and 1/4 t. black pepper, and cook, stirring, for an additional 2-3 minutes.

Turn off the heat and add the almonds to the pan as well as juice from the 1/2 lemon and the 1/2 c. parmesan cheese, stirring to combine. Taste for additional seasoning, adding additional salt & pepper if desired, and serve.

Fennel and Apple Salad with Apple Cider-Citrus Dressing

I went to our local farmer's market in Menlo Park this weekend after a few week hiatus due to travel and other plans. Despite being the dead of winter and MLK weekend, there were still plenty of vendors at the market and I picked up some beautiful fresh fennel and a bunch of apples, among other things.  I was looking for a light lunch the other day and thought of combining thinly sliced fennel and apples along with walnuts and feta as a sort of different take on a waldorf salad. The result was delicious - light but satisfying due to the walnuts and cheese. As an added plus, the lemon juice in the dressing keeps the apples from turning brown, which allowed me to eat it for lunch the next day as well, accompanied both days by some hearty bread. I used Pippin apples here, which are a wonderful not too sweet not too tart green apple, but other varieties, such as Gala, Fuji, Pink Lady, Braeburn, or whatever kind of apple you like best would work. This is easy to make and would also be great for a dinner party first or side course!

Fennel and Apple Salad with Apple Cider-Citrus Dressing
Serves 2 as a main, 4 as a side

Active Time: 15 minutes
Total Time: 15 minutes

Salad:
2 fennel bulbs, thinly sliced
2 apples, thinly sliced (I just cut large chunks off around the core and then sliced from there)
2 oz. feta, crumbled
1 c. walnuts

Dressing:
2 T. extra virgin olive oil
1 T. apple cider vinegar
1 T. fresh-squeezed lemon juice (about 1/2 lemon)
1 t. dijon mustard
1/2 t. kosher salt
1/4 t. pepper

Slice the apples and fennel and place in a medium-sized bowl. Crumble the feta into the bowl.

In a small saucepan, toast the walnuts over medium-low heat until fragrant, shaking the pan occassionally and being careful not to burn them. Meanwhile, in a small bowl, whisk the dressing ingredients together.

When the walnuts are done toasting, roughly chop them, and add to the bowl. Toss with the dressing and serve.

Potato-Leek-Onion Soup

One of my favorite recipes growing up was a Potato-Leek Soup from the Williams-Sonoma Soups cookbook. I have made it dozens of times over the years, but this time wanted to dress it up a little with a few more ingredients and also try making it with vegetable broth instead of chicken broth (Adam and I are in the midst of a no-meat, no-alcohol January to start off the New Year). Other than some chopping at the beginning, this is an easy soup to make, it's very healthy and satisfying, and it tastes even better the next day. Serve with some good bread and a green salad.

Potato-Leek-Onion Soup
Serves 4-6

Active Time: 30 min
Total Time: 1 hour

1 T. unsalted butter
2 lb. leeks, thinly sliced, white and light green parts only (soak leeks briefly in a small bowl of water to remove any grit that gets into the leeks)
3 lb. russet potatoes, peeled, cut into eighths (quarter and then slice in half lengthwise again) and then cut into thin slices
1/2 large yellow onion (or 1 small), thinly sliced
A few inside stalks of celery and their leaves, thinly sliced (about 1 c. chopped)
6 c. low-sodium vegetable broth/stock
2 bay leaves
A few springs fresh thyme, or about 1 t. dried thyme
Kosher salt
Black pepper

Heat butter in a large stockpot or dutch oven over medium heat. Add onion, celery, leeks, and 1/2 t. kosher salt and saute until softened, about 5 minutes.

Add the potatoes, vegetable stock, bay leaves, sprigs of thyme (you can leave them on the stem, they will infuse the flavor in the broth and usually just fall off into the soup as it's cooking), 1 t. kosher salt (if using low-sodium broth) and 1/4 t. pepper.

Bring to a low boil, then simmer over low heat, covered, for 30 minutes, until potatoes are cooked. Remove the bay leaves and thyme (if using fresh) and adjust for seasoning, adding more salt and pepper if desired. Ladle into bowls and serve.