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.

Rainbow Vegetable Soup with Farro

This time of year is an interesting one for cooking because we're starting to transition into fall but still have some late summer produce, which makes this soup a perfect blend of the two.  I call this recipe rainbow soup because it has so many different beautiful colors in it, which of course is exactly what you want to get a variety of nutrients. This soup was also even better over the next day or two reheated (as many soups are). The farro (a whole wheat grain) tends to soak in additional liquid as it sits so if you're serving leftovers add just a a little water to loosen up the soup a little before heating. I think adding some freshly grated parmesan cheese at the end really ties all of the flavors together, but if you're vegan this soup will fit the bill without. In either case, I like to drizzle just a bit of olive oil over the soup in each bowl before serving, which I think adds a lovely flavor.

Rainbow Vegetable Soup with Farro
Serves 6

Active Time: 30 minutes
Total Time: 1 hour, 15 minutes

1 lb summer squash, diced
1 onion, diced
3 carrots, diced
1 lb. roma tomatoes, diced
1 bunch rainbow chard, leaves stripped from stems and chopped
2 ears corn, kernels cut off the cob
1 c. farro
1 bunch of thyme
2 bay leaves
6 c. low sodium vegetables stock (or 6 c. water with 3 low to no salt bouillon cubes - I like the Rapunzel brand)
Kosher salt
Extra virgin olive oil
Freshly grated parmesan cheese

Heat 2 T. olive oil in a large stockpot or dutch oven. Add the onion and a pinch of salt and saute for about 5 minutes until it starts to soften. Add the carrots and squash and saute for about another 2 minutes. Add the tomatoes, farro, and vegetables stock as well as 1 t. kosher salt, the bay leaves, and the bunch of thyme (you can strip off the leaves, but I find that while the soup is simmering they will melt off - you just have to remove the stems before serving). Bring to a boil, then reduce heat to a low to medium-low setting and simmer for 45 minutes until the farro is cooked but al dente. Stir in the corn and chard and keep stirring for a minute to incorporate the chard. Let simmer another 5 minutes. Taste for additional seasoning, then ladle into bowls and top with a drizzle of olive oil and some parmesan cheese.

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.

Baked Mac & Cheese with Heirloom Tomatoes

Happy Halloween! I realize that a pumpkin-related post would be more relevant today (and I actually made a recipe with sugar pumpkin last night that I'll be posting soon) but I wanted to get this recipe up before it's too late to find the last tomatoes. We recently joined a CSA through Full Belly Farm and I'm already in love with it after the first two weeks of boxes. Here in Northern California (where it was 75 degrees today) we are still getting the last bits of some indian summer produce, and I was lucky enough to get a few beautiful tomatoes from our CSA box over the past two weeks. Given that they are a little past their peak, I thought they'd be best incorporated in a dish rather than on their own, and they were absolutely delicious as an accent in this baked mac n' cheese. If the tomatoes near you don't look good, try stirring in another vegetable instead, such as roasted butternut squash, steamed/sauteed broccoli, or you could even use diced canned tomatoes (rinsed of their juices). We ate half of this for dinner along with a green salad one night, then had the rest for lunch for leftovers for lunch the next day, and it was equally delicious!

Baked Mac & Cheese with Heirloom Tomatoes
Serves 4

Active Time: 25 minutes
Total Time: 55 minutes

8 oz. brown rice, whole wheat, or regular dried macaroni noodles (I used brown rice macaroni noodles that I found at the store but regular or whole wheat macaroni would also work well)
3 T. flour
2 T. olive oil
2 cloves garlic, minced
2 c. lowfat milk
1 bay leaf
8 oz. sharp cheddar (preferably lighter in color, not orange), grated
1 large heirloom tomato, chopped (or other vegetable of your choice)
1 1/2 - 2 slices whole wheat bread, torn and pulsed in a food processor or blender until breadcrumbs form

Preheat the oven to 400 degrees Fahrenheit and grease an 8x8 inch baking pan with olive oil or butter.

Heat a pot of boiling water and cook the noodles about 1-2 minutes less than the stated cooking time. Meanwhile, in a medium saucepan, heat 2 T. olive oil over medium heat. Add the garlic and saute 15 seconds, then whisk in the flour, continuing to whisk for about 2 more minutes. Then, gradually whisk in the milk, whisking constantly to ensure that that everything combines without clumps forming. Add the bay leaf and continue cooking until the pasta is done, whisking occasionally.

Drain the pasta, then stir in most of the cheese into the saucepan with the milk, then add the noodles, tomato/vegetable, and 1 t. salt. Transfer the mixture to the baking dish (it will be saucy, but this will all bake together) and top with the remaining cheese and the breadcrumbs, pressing the breadcrumbs down slightly into the top of the macaroni mixture (the top should be well coated with breadcrumbs).  Bake for about 30 minutes until golden brown and bubbling, then remove from the oven and let sit a few minutes before serving.

Green Enchiladas

Enchiladas are becoming one of my favorite thing to make when we're in the mood for Mexican food, and they actually can be healthy when you pack them with fresh vegetables and don't go overboard on the cheese. They are a little bit time consuming, but I attempted to cut down on the prep time here by making a green tomatillo and cilantro sauce that whips us easily in the blender. Like lasagna, enchiladas are something where you can vary the ingredients depending on the season to take advantage of what is fresh (see my prior post for enchiladas with yams in the fall/winter). For this recipe, I made one big batch (since you're already doing the work) and divided the enchiladas into one pan with 8 and another one with 4. You can either cook them all at once or pop one of the pans in the freezer for the future - just put it in the fridge the night before you want to make it to allow it to unthaw and cook per the same instructions the following night.

Green Enchiladas
Serves 6 (2 enchiladas each)

Active Time: 40 minutes
Total Time: 1 hour, 15 minutes

1 lb. roma tomatoes, diced
1 lb. yellow summer squash, halved and cut into thin half moons
Two 15 oz. cans pinto beans, drained and rinsed
2 yellow onions, peeled, halved, with one onion thinly sliced and one cut into chunks
3 cloves garlic, peeled
1 lb. tomatillos, husks removed, rinsed, and quartered
2 serrano peppers (for medium spiciness, or use only 1 for mild), with stems cut off
2 c. cilantro, chopped
1 c. low sodium vegetable broth
4 oz. queso fresco cheese, crumbled
6 oz. monterey jack cheese, grated
12 whole wheat tortillas (about 8'' in diameter)
Extra virgin olive oil
Kosher salt
Black pepper
Avocado, sliced, for garnish

Prep all of the vegetables, rinse/drain the beans, and preheat the oven to 375 degrees Fahrenheit. Heat 1 T. olive oil in a large skillet over high heat and 1 T. olive oil in another large skillet over medium heat. Put the whole tomatillos, garlic cloves, onion chunks, and serrano peppers in the skillet on high heat. Cook 3 minutes, making sure that they get some color, then turn and cook 2 minutes more. Transfer to a blender.  Meanwhile, in the other skillet, add the squash and sliced onion and a pinch of salt and pepper. Cook about 8-10 minutes until softened, then transfer to a large bowl.

In the blender with the tomatillos, peppers, and onion, add 1 c. of the cilantro, 1 c. of vegetable broth, and 1/2 t. kosher salt. Blend until smooth.

In the bowl with the squash and onions, add the beans, tomatoes, the other cup of chopped cilantro, the queso fresco cheese, 1 1/2 t. kosher salt and 1/2 t. black pepper. Stir to combine.

Add 1/2 c. of the green enchilada sauce from the blender to a 9x13'' baking pan and 1/4 c. of the sauce to an 8x8'' baking pan. Heat the tortillas in the microwave between two pieces of dampened paper towel for about 45 seconds - 1 minute to soften.

Get everything together in one area (tortillas, sauce, bowl of filling, and pans) to assemble the enchiladas.  To do this, take one tortilla at a time, put it on a plate, scoop a generous amount of filling along the middle, then roll it up and place it seam-side down into the pan. Repeat with the remaining tortillas, putting 8 in the 9x13'' pan and 4 in the 8x8'' pan. Then, top with the remaining enchilada sauce, using your fingers to help you spread the sauce, trying to moisten each enchilada (and keep it from drying out too much during cooking). Top with the monterey jack cheese. From here you can either bake all of the enchiladas at once, or freeze either the smaller or larger pan if you'd like.

Bake for about 35 minutes until the cheese starts to turn golden brown. Let sit for a couple of minutes before serving, then divide onto serving plates and top with sliced avocado.

Cherry Tomato and Zucchini Pappardelle

Sometimes the simplest recipes truly are the best. This is a pasta that I often make on weeknights, and while it is simple, it's so good that I felt that I had to share it. It only takes a few ingredients, and it's absolutely delicious, particularly in the summer when tomatoes and zucchini are at their peak in flavor. Feel free to substitute whatever type of pasta that you like, but we especially like this with flat, wide pappardelle noodles. I use the technique here of making the zucchini look like pasta, which enables me to use 1/2 of the pasta that I normally would and get some more vegetables in. It's actually very easy to create these thin strips of zucchini with a vegetable peeler. Hold the zucchini upright first, pressing into it somewhat firmly to make the strips as you run the peeler down the zucchini. As you work farther into it, lay the zucchini flat and continue to run the peeler down the zucchini. I had heard of this technique before and was skeptical, but it actually is easy!

Cherry Tomato and Zucchini Pappardelle
Serves 4

Active Time: 20 minutes
Total Time: 20 minutes

8 oz. pappardelle or long pasta of your choice (fettucini would work)
2 medium zucchini (~1 lb.), ends trimmed off and sliced into thin strips using a vegetable peeler
2 c. cherry tomatoes, halved
3 garlic cloves, thinly sliced
1/4 c. dry white wine (I used Chardonnay)
Extra virgin olive oil
Whole milk ricotta cheese, for serving
Fresh basil, cut into thin strips (chiffonade), for serving
Kosher salt
Black pepper

Cook the pasta according to package directions, making sure to salt the pasta water before adding the pasta. Meanwhile, heat 2 T. olive oil over medium heat in a large skillet. Add the garlic and saute about 30 seconds, then add the tomatoes, a pinch of salt, and cook for about 5 minutes, until tomatoes start to soften. Add the white wine, some freshly ground black pepper, and cook another 1-2 minutes.

About 1-2 minutes before the pasta is done, add the zucchini to the pasta pot. Drain, and add to the pan with the tomatoes. Stir well to coat the pasta/zucchini with the tomato mixture, and add additional salt and pepper to taste. Divide into pasta bowls, garnish with a dollop of ricotta and a sprinkling of basil, and serve.

Summer Vegetable Curry Soup

I'm always looking for new ways to incorporate seasonal vegetables in my recipes, and I wanted to make a curry in order to take advantage of the anti-inflammatory benefits of some of the spices typically used in Thai curries given all of the running my husband and I have been doing. Ginger helps with both digestion and inflammation, so I try to throw it in recipes and smoothies whenever I can, and turmeric is one of the most potent natural anti-inflammatories that you can find. I had intended to make this recipe a curry rather than a soup and serve it over rice, but realized that after adding all of these vegetables and potatoes that it was substantial enough on it's own. It's packed with vegetables and has a nice spice to it which makes this dish great to eat even on a summer day. You could certainly also serve it over rice if you have leftovers the next day.

Summer Vegetable Curry Soup
Serves 4-6

Active Time: 20 minutes
Total Time: 40 minutes

1 T. ghee or olive oil
2 T. minced fresh ginger
3 cloves garlic, minced
1 large yellow onion, chopped
1 lb. summer squash, cut into thin half moons
3/4 lb. yukon gold potatoes, diced small
1 ear corn, kernels removed
3 roma tomatoes, diced
1/2 lb. fresh baby spinach (or regular spinach, chopped)
1 15 oz. can light coconut milk
2 c. low-sodium vegetable broth
1 t. turmeric
1 t. coriander
1 t. cumin
Kosher salt
1/2 t. cayenne pepper (mild-medium spice, use less if you want it really mild, more if you like it really hot)
8 oz. firm tofu, diced
Fresh cilantro, chopped, for serving

Heat ghee in a large stockpot or dutch oven over medium heat. Add garlic and ginger and saute for 15 seconds, then add the onion and a pinch of salt and cook for about 3 minutes until starting to soften. Add the squash, potatoes, and spices and saute for another 3 minutes. Add the broth, coconut milk, tomatoes, tofu, and about 1 t. kosher salt (to taste depending on how low-sodium your broth is) and bring to a low boil. Lower heat to medium-low and simmer for 20 minutes. Add the spinach and corn and stir until the spinach is wilted, about 1 minute. Garnish with cilantro and serve.

Heirloom Tomato Gazpacho

Heirloom tomatoes are hitting their peak right now in California, which means not only that you can find some huge, juicy, wonderful tomatoes, but also that they're relatively cheap. When tomatoes are this good and this abundant, gazpacho is a great way to highlight their flavors and create a great summer dinner, appetizer, or lunch. I made this into a meal by topping it with chopped avocado, tomatoes, and cucumber, and creating the soup with a base of a little bit of bread like the Italians do. Plus, perhaps the best part of this soup is that you make it in a food processor or blender, so prep time is minimal. I thought I liked the chunky version of gazpacho, but always felt like it ended up tasting like you're eating a big bowl of salsa. This version still retains some texture and is full of flavor, but feels like soup. Like many soups, as the flavors combine, it's even better the next day (if you still have any left over:) ).

Heirloom Tomato Gazpacho
Serves 4 as a main dish, 8 as an appetizer

Prep Time: 20 minutes
Total Time: 20 minutes (plus a little time to chill)

3 lb. heirloom tomatoes, quartered (dice 1 of the tomatoes and reserve for garnish)
1 english cucumber, chopped (dice a little bit and reserve for garnish)
1 red bell pepper, seeded and coarsely chopped
3 shallots, peeled and roughly chopped
1 c. cilantro, roughly chopped (have a little extra for garnish)
1 c. basil, sliced
2 slices dense white country bread, crusts removed and cut into large cubes
2 T. champagne or sherry vinegar
2 garlic cloves, minced
Extra virgin olive oil
1 t. cumin
1/4 t. cayenne pepper
Kosher salt
Black pepper
1 avocado, diced

In a food processor or blender, drizzle the bread with olive oil, vinegar, garlic, cumin, and cayenne pepper and let sit while you prepare the other ingredients. Add half of the chopped tomatoes, cucumber, red pepper, shallots, basil, and cilantro, and blend with the soaked bread and spices, until relatively smooth but still retaining a little bit of consistency. Transfer to a large bowl, puree the other half, and add it to the bowl. Season with about 1 1/2 t. kosher salt and lots of freshly ground black pepper, then chill for at least 30 minutes. Serve topped with the diced tomato, cucumber, avocado, cilantro and a drizzle of olive oil.