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.

Celery Root, Cabbage, White Bean, and Potato Soup

I realize that for some of you who are experiencing very warm early spring weather, soup might not appeal to you, but for those of us on the West Coast where things are still slightly rainy/snowy/cloudy, a big bowl of soup can be just what you feel like for dinner. The picture here probably doesn't do the flavors of this soup justice - while simple, the way the celery root, cabbage, potato, and white bean work together is superb, and even better with a topping of parmesan cheese and a drizzle of olive oil to finish it off. I've been getting more cabbage in my CSA box which has inspired me to try to use it in different ways, but my favorite way to use it is still in soup. Even if you think you don't like cabbage, give this a try.  It has become one of the very few things I make which I actually repeat. You can also make this without the celery root if you can't find it and just use more potatoes.

Active Time: 30 minutes
Total Time: 1 hour

Serves 4-6

Extra virgin olive oil
2 lb. celery root, peeled and diced into small pieces
1/2 lb. yukon gold potatoes, diced
3 cloves garlic, minced
2 c. spring onions or leeks, sliced
1/2 of one large or 1 small head of cabbage, sliced into strips and roughly chopped
1 15oz. can cannelini beans, rinsed and drained
5 c. low sodium vegetable broth
Kosher salt
Black pepper
Freshly grated parmesan cheese, for serving

Heat 2T olive oil in a large stockpot or dutch oven over medium heat. Add the onions/leeks and garlic and saute for about 2-3 minutes until starting to soften. Add the celery root and potatoes, a pinch of salt, and some freshly ground black pepper. Saute for about 10 minutes more, stirring occassionally, Add the stock and scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a boil, then reduce heat to a medium-low simmer. Add the cabbage and stir to incorporate, then add the beans and 1t. salt. Simmer for another 20-30 minutes, or until the potatoes and celery root are tender. Taste for additional seasoning (even low-sodium stocks vary), then ladle into bowls and top with the freshly grated parmesan cheese and a drizzle of olive oil.

Butternut Squash Posole

If you like southwestern/mexican food, this is sure to become one of your favorite recipes. We visited Sante Fe, New Mexico a few years back on our road trip from North Carolina to California. I was struck by how delicious, fresh, and innovative the food was in Sante Fe, in addition to the beautiful setting in the mountains and interesting architecture. One of the things I loved about their cuisine was the incorporation of squash and hearty greens with traditional southwestern flavors. Posole is a southwestern soup made with hominy (essentially, large soaked corn kernels) that often includes pork, but I think this vegetarian version is even better and will appeal just as well to non-vegetarian eaters. One of the keys to this recipe is using real dried chiles as the base for the soup - chili powder just doesn't cut it here. Fortunately, good dried chiles are easier to find and cheaper than you'd think - I found a big bag of New Mexican chiles (or "chile pods") at Whole Foods for a few dollars. I'd definitely recommend not skipping the toppings here (queso fresco and hulled pumpkin seeds) as they add a nice balance and texture to the soup. Like many soup dishes, this is equally good if not better reheated the next day.

Butternut Squash Posole
Serves 4

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

Extra virgin olive oil
1 small (~ 2lb.) butternut squash, peeled and cut into small cubes
1 28 oz. can hominy (including water from can)
1 white onion, diced
2 cloves garlic, minced
6 dried New Mexican chiles (chile pods)
1 t. cumin
1 t. dried oregano
3 c. water
1 bunch collard greens, leaves ripped from stems and coarsely chopped
Kosher salt
Queso fresco, crumbled, for serving
Toasted salted hulled pumpkin seeds (pepitas), for serving

Heat 1 c. of boiling water. Rip the stems off of the chiles and shake out the seeds (discard seeds). Put the dried chiles in a blender and pour the boiling water over the chiles. Pressing down on the lid of the blender, blend the chiles and water until smooth. Let sit while preparing the squash, onion, garlic, and greens.

Heat 1 T. olive oil in a large stockpot or dutch oven over medium heat. Add the onion and a pinch of salt and saute for about 5 minutes until softened. Add the garlic and saute for another 30 seconds. Add the cumin and oregano, then add the butternut squash and stir to combine. Add the hominy (and water from the can), 2 additional cups of water, and 1 t. kosher salt. Bring to a low boil, then reduce heat to medium low and let simmer for 15 minutes. Add the collard greens, then simmer for an additional 30 minutes until the squash is tender. Taste for seasoning and add any additional salt if necssary to your liking (I added 1 t.). Ladle into bowls and top with crumbed queso fresco cheese and pumpkin seeds. I served this with a side of whole-grain cornbread using the recipe on the back of Bob Red Mill's organic medium-ground cornmeal.

Quinoa with Butternut Squash, Black-Eyed Peas, and Corn

I picked up a quick lunch at Whole Foods the other day and tried out a new side in their hot food bar - a chile-spiked quinoa with beans, corn, and tomatoes. The idea of making quinoa with a mexican/southwestern flair hadn't occurred to me and I wanted to try out my own version. I had some butternut squash from my CSA box this week and love using squash, sweet potatoes, and yams in chilis and enchiladas so I thought this would go well with this dish. Instead of the black beans in Whole Foods' vesion, I used frozen black eyed peas, in addition to some frozen white corn. Don't be afraid to use certain frozen foods, as long as they don't have any additives. Frozen fruits and vegetables are flash frozen at the peak of their freshness and while they shouldn't be the star of any dish, they can be a great complement when the fresh version isn't available (or in the case of black-eyed peas, when you don't have hours to cook them). I topped this with queso fresco cheese and toasted hulled pumpkin seeds which I think add a great finish to round out the flavors and texture. This is one of our new favorite dishes, even for my husband who previously has not been a big quinoa fan.

Quinoa with Butternut Squash, Black-Eyed Peas, and Corn
Serves 4-6

Active Time: 30 minutes
Total Time: 50 minutes

1/2 one large or 1 small butternut squash
1/2 red onion or 3 red torpedo onions, chopped or sliced
1 1/2 c. quinoa, rinsed and drained
2 c. frozen black-eyed peas
2 c. frozen white corn
1 T. ancho chili powder
1/2 t. smoked paprika
1 t. cumin
1/4 t. cayenne pepper
Extra virgin olive oil
Kosher salt
Queso fresco cheese, for serving
Hulled toasted salted pumpkin seeds (also called pepitas), for serving

Preheat the oven to 400 degrees Fahrenheit. While the oven is preheating, peel, seed, and cut the butternut squash into small cubes. I peel the squash with a knife but a good vegetable peeler will work too. In a medium-sized bowl, combine the squash with the onion and coat with 1 T. olive oil and 1/2 t. kosher salt and stir to combine. Transfer to a sheet pan or rimmed cookie sheet and roast for about 45 minutes.

After the squash has been roasting for about 20 minutes, bring 3 cups of water, the 1 1/2 c. of quinoa, and 1 t. kosher salt to a boil in a medium-sized saucepan, then reduce heat to low and simmer for about 15-20 minutes. A few minutes before the quinoa is done, heat 1 T. olive oil in a large skillet over medium high heat. Add the black-eyed peas and corn and 1/2 t. kosher salt and saute a few minutes until heated through. Drain any excess water from the quinoa, remove the roasted squash and onions from the oven, and add everything to the skillet with the black-eyed peas and corn as well as the chili powder, smoked paprika, cumin, and cayenne and stir to combine. Divide into plates or bowls and top with crumbled queso freso cheese and the hulled pumpkin seeds.

Big Kale Salad with Roasted Root Vegetables

You may have seen my kale salad post last fall, and it's something that I've been incorporating more and more into my cooking, such as this healthy main dish. It's simply a huge bed of the kale salad with roasted vegetables and almonds on top, but it's so good, so beautiful, and so healthy that I thought I should share it. Believe it or not, it's actually one of my husband's favorite dishes for either a weeknight dinner or weekend lunch. Plus, it's one of those meals that leaves you both fulfilled and feeling good afterwards! I sometimes double the amount of roasted vegetables while I'm already making it and use it in another dish - such as over a mixture or quinoa & lentils or pasta with parmesan cheese. 

Big Kale Salad with Roasted Root Vegetables
Serves 2 main-sized portions


Active Time: 20 minutes
Total Time: 1 hour


Kale Salad:

2 small or 1 large bunch lacinato kale, rinsed, leaves ripped from stems, and cut or ripped into pieces

1/4 c. freshly grated pecorino or parmesan cheese

1 clove garlic, finely minced

1 T. fresh lemon juice 

2 T. extra virgin olive oil

1 T. dijon mustard

1/2 t. kosher salt

Freshly ground black pepper

Roasted vegetables:
1 1/12 - 2 lbs. assorted root vegetables (I used carrots, celery root, red daikon, and golden beets), peeled and cut into ~3/4'' pieces
1 T. extra virgin olive oil
1 t. fresh thyme
1/2 t. kosher salt


1/2 c. toasted almonds (either buy them toasted or toast them yourself in a small skillet over medium heat until fragrant and lightly browned)


Preheat the oven to 400 degrees Fahrenheit. Peel/chop the vegetables while the oven is preheating and place in a medium sized bowl, then add the olive oil, thyme, and salt and stir to combine, then spread out on a sheet or roasting pan. Roast for approximately 45 minutes (no need to stir if they are in a relatively even layer).


Meanwhile, 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 15 minutes or for the entire time the vegetables are roasting (it's good to let the kale soften in the dressing a little bit).


When the vegetables are done, divide the kale between the two plates and top with the roasted vegetables and toasted almonds. Enjoy!

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.

Sweet Potato Oat Bread

We've been getting sweet potatoes in our CSA box for the past few weeks and I've been trying to come up with inventive new ways to use them. I happen to love homemade breakfast breads, and thought why not use mashed sweet potatoes in place of something like pumpkin puree which you might normally find in one of these recipes. The result was a moist, not too sweet, healthy breakfast bread which is great with a cup of coffee in the morning or for a mid-morning snack. Eat it as it is or with a little bit of butter. This bread kept well for me for a few days wrapped in foil.

Sweet Potato Oat Bread
Makes 1 loaf

Active Time: 10 minutes
Total Time: 55 minutes (plus time to roast sweet potato)

1 1/2 c. mashed cooked sweet potato (about 2 medium)
1 1/4 c. whole wheat pastry flour (or 3/4 c. white and 1/2 c. normal whole wheat flour)
1/2 c. oat flour (can be found at Trader Joe's or Whole Foods - or make your own by grinding up oats in a food processor)
1/4 c. ground flaxseed meal
1 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 c. (1/2 stick) butter
1/2 c. agave nectar or maple syrup
2 eggs
1 t. vanilla extract

Preheat the oven to 350 degrees and grease a 9x5 inch loaf pan.

Roast the sweet potato for about an hour until a fork goes in easily (this can be done ahead of time). Remove from oven and set aside.

In a medium-sized bowl whisk together the flours, flaxseed meal, baking powder, baking soda, salt, cinnamon and nutmeg. In another medium-sized bowl remove the flesh from the sweet potato and mash well with a fork. If you've roasted the sweet potato the day before and it's cold, warm it up then add the butter and stir to combine (the heat will melt it), then add the eggs, agave/maple syrup, eggs, and vanilla extract and stir. Add the dry ingredients and stir to combine.

Transfer the batter to the pan and bake for about 45 minutes until golden brown on the edges. Let cool for at least 15 minutes in the pan before 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.

Farro Risotto with Cauliflower, Mushrooms, and Truffle

Fall is here! As much as I love summer and all of its wonderful produce, I have to admit that I look forward to cooler days, fallen leaves, and that crispness in the air that makes me crave warming meals, red wine, sweaters, and boots. This recipe is a wonderful way to bring in the fall with a healthy and hearty risotto made with farro (a whole-wheat grain) rather than the traditional arborio rice, combined with wild mushrooms, browned cauliflower, and finished with truffle oil. I made it for a small dinner party by sauteing the mushrooms and cauliflower in advance, then making the risotto as we got closer to dinner time and stirring in the mushrooms and cauliflower later. I have to say we all thought it was a wonderful dish (even the guys loved it).

Farro Risotto with Cauliflower, Mushrooms, and Truffle
Serves 4

Active Time: 1 hour
Total Time: 1 hour

Extra virgin olive oil
3 c. cauliflower, cut into small, bite-sized florets
5 c. assorted mushrooms (I used king oyster, cremini, and shitake), chopped (if using shitakes make sure to cut the stems off as they can be tough)
4 shallots, minced
1 t. fresh thyme, minced
1 1/2 c. farro
1 c. dry white wine (such as Chardonnay)
4 c. low-sodium vegetable stock
1/4 c. lowfat milk
1 c. freshly grated parmesan cheese
Kosher salt
Black pepper
White truffle oil, for serving

Heat 1 T. olive oil in a large skillet over medium high heat. Saute the cauliflower with a pinch of salt and pepper until softened and browned in places, about 5 minutes, then remove from the pan and set aside.

Heat another 1 T. olive oil in the same skillet over medium high heat, add the mushrooms, a pinch of salt and pepper, and cook until softened, about 5 minutes, then remove from the pan and set aside with the cauliflower.

When ready to make the risotto, heat 1 T. olive oil in a large saucepan or dutch oven over medium heat. In another saucepan, heat the vegetable broth until warm, then keep at a simmer. In the saucepan/dutch oven with the olive oil, add the shallot and thyme and saute until shallots are softened, about 2 minutes. Stir in the farro and coat with the shallot mixture. Reduce the heat to medium-low, add the wine and cook until the liquid is about absorbed, a few minutes. Add 1 c. of the heated vegetable stock at a time, stirring often, until each cup is absorbed, which takes about 20-25 minutes in total.

Add the mushrooms and cauliflower back to the pan, and stir to heat through, about 2 minutes. Add the lowfat milk (farro is less creamy than arborio rice so needs this) and parmesan cheese. Season to taste with salt and pepper.  Spoon the risotto into pasta bowls, top with a drizzle of truffle oil, 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.

Bay-Scented Farro with Roasted Root Vegetables

I have been trying to experiment with new grains and farro was at the top of my list. Farro is high in protein and fiber which makes for a healthy and balanced meal when pared with the root vegetables. I found some beautiful rainbow carrots and baby parsnips, turnips, and rutabagas at the farmer's market, but feel free to use whatever combination of root vegetables you can find (although I would avoid potatoes as this would amount to a lot of starch with the farro). To give the farro more flavor, I cooked it with fresh bay leaves (dried is fine too but I needed an excuse to use the fresh bay leaves in our garden) and added sauteed leeks and parmesan cheese. This recipe does have multiple components but none of them are difficult and it comes together to create what is now one of our favorite dishes!

Bay-Scented Farro with Roasted Root Vegetables 
Serves 4

Active time: 20 minutes
Total time: 1 hour

Ingredients:
2 lb. assorted root vegetables (such as carrots, parsnips, turnips, rutabagas, etc.), cut into small (~1/2'') pieces
1 T. extra virgin olive oil

8 c. water
500 g (or 2 3/4 c.) farro
1 fresh bay leaf or 2 dried bay leaves
2 leeks, thinly sliced
1 T. butter
1/2 c. freshly grated parmesan cheese
1/2 c. lowfat milk

Kosher salt
Black pepper

Preheat the oven to 425 degrees Fahrenheit. Chop the vegetables and leeks while the oven is preheating.

Toss the root vegetables in 1 T. olive oil and season with 1 t. kosher salt and 1/4 t. pepper. Roast for 45 minutes, stirring once.

After putting in the vegetables, bring the 8 c. water to a boil in a medium saucepan. Add the farro, bay leaves, and 1 t. kosher salt. Cover and simmer over low heat for 25 minutes. Turn the heat off and let stand, covered, for an additional 10 minutes.

About 5 minutes before the farro & vegetables are done, heat 1 T. butter in small skillet, add the leeks, and cook, stirring occassionally, until softened, about 5 minutes.

Remove the vegetables from the oven and set aside. Drain the farro. Not all of the water will be absorbed by the farro and it will have a bite to it - this is the normal texture of farro. Put the drained farro in a medium bowl and add the milk, parmesan cheese, and leeks. Stir to combine well and let the farro absorb some of the milk. Season with 1 t. kosher salt.

Spoon the farro onto a plate, top with some of the roasted vegetables, 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.

Winter Minestrone Stew

My apologies for the long absence since my last post! Between traveling for Thanksgiving, our two-week honeymoon to Australia and New Zealand, and Christmas, I haven't been as active in creating or posting recipes. This soup I actually threw together the day after we got back from our honeymoon. We loved the food in New Zealand (I gained a lot of inspiration for food/flavor combinations that I am looking forward to experimenting with) but after two weeks of 3-course dinners every night, we were ready for a healthy but hearty meal. This technically is not a minestrone soup since it doesn't contain pasta, but the flavors are very similar. Plus, given how stocked full of vegetables that this stew is, I couldn't even fit pasta in it if I wanted to! This is now my favorite way to make minestrone and the best part is it tastes even better the next day. I am presenting this recipe a little bit differently to make preparing it the most efficient - chopping certain components as you go along rather than all ahead of time.

Winter Minestrone Soup
Serves 6-8

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

Extra virgin olive oil
1 onion
4 ribs celery
3 carrots
1 bunch red or rainbow chard
4 cloves garlic
1 T. tomato paste
28 oz. can whole peeled tomatoes (such as San Marzano)
4 c. low-sodium vegetable stock
2 bay leaves
1/2 Savoy cabbage
Parmesan rind (optional)
15 oz. can cannellini beans
15 oz. can red kidney beans
Kosher salt
Pepper
Freshly grated parmesan cheese, for serving

Dice the onion, celery, and carrots. In a large dutch oven or stock pot (I used a 5.5 qt dutch oven and just barely fit everything), heat 1 T. olive oil over medium heat. Add the onion, carrots, and celery, and season with 1/2 t. kosher salt and 1/8 t. pepper.

Meanwhile, separate the chard ribs/stems from the leaves. Dice the ribs/stems and set the leaves aside. Add the chard stems to the pot, stir to combine, and saute until softened, about 10 minutes.

Mince the 4 cloves of garlic and add the garlic to the pot, cooking for 2-3 minutes more.

Add the 1 T. tomato paste, stirring to combine. Add the can of tomatoes, vegetable stock, and the bay leaves. Bring the heat up until the soup reaches a low boil.

Meanwhile, chop the chard leaves into thin strips. Add to the pot, stirring to incorporate. While the chard is wilting down in the pot, remove the core from the 1/2 head of cabbage and also cut into thin strips. Add to the pot, stirring to incorporate, as well as the parmesan rind, if using.

Add 1 T. kosher salt and 1/2 t. pepper. Reduce heat to simmer and let simmer, covered, for 30 minutes, stirring once or twice.

Rinse and drain the beans, add them to the pot, and simmer, covered, for an additional 15 minutes. Taste and adjust for seasoning - I found that I needed to add another 1/2 t. kosher salt. You may also want to try to break up a few of the whole tomatoes with a wooden spoon if they have not done so naturally through the cooking process.

Ladle into bowls and top with parmesan cheese. Enjoy!

Pumpkin Pancakes with Cinnamon-Pear Compote

I whipped up these pancakes this past weekend while my sister was visiting. She mentioned that she had roasted a pumpkin and used the puree for a number of things - pumpkin gnocchi (I will have to attempt this later), pumpkin pie, and pumpkin pancakes. While I didn't have time to roast a pumpkin in time to make this recipe (I used canned pure pumpking puree), you could make your own pumpkin puree by taking the stem off of a sugar or cinderella pumpkin, cutting it in half, roasting it at 350 degrees for about an hour and a half, and then scooping out the insides into a food processor or blender to puree. You can also freeze the puree for up to six months.

This recipe would be great for a Thanksgiving breakfast, or for any time in the fall or winter. I used my favorite, easy pancake recipe which uses ingredients I normally always have on hand - whole wheat and regular flour, baking soda & powder, eggs, and honey, and just added pureed pumpkin and some spices. They were so delicious and we gobbled them down so fast that I didn't remember to take a picture!

Pumpkin Pancakes with Cinnamon-Pear Compote
Serves 4 (3 pancakes each)

Dry ingredients:
3/4 c. whole wheat flour
3/4 c. unbleached all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. kosher salt
1/4 t. cinnamon
1/8 t. nutmeg

Wet ingredients:
2 eggs
1 1/2 c. low fat milk (add up to a 1/4 c. more if it seems too thick)
2 T. honey
1/2 c. pumpkin puree - fresh or canned

For the pear compote:
4 pear halves (canned - without added sweetener - or fresh and very ripe), cut into thin slices
1 T. butter
1 T. pure maple syrup
1/2 t. cinnamon
small pinch of salt

Preheat the oven to 200 degrees Fahrenheit.

Whisk together the dry ingredients in a medium bowl, using a whisk or fork. With a separate whisk, combine the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients and whisk just until combined.

Heat the butter over medium-low heat in a small skillet. Add the pears stir, then add the maple syrup, cinnamon, and pinch of salt. Cook, stirring occassionally, until the pancakes are ready, reducing to a low simmer if they are well softened before the pancakes are ready.

Meanwhile, ladle the pancake batter using a 1/4 c. measure onto a heated griddle. Cook in batches, transferring the finished pancakes to a sheet pan or serving dish in the oven to stay warm. Serve topped with the pear compote, maple syrup, and butter (if desired).

Happy Thanksgiving!

Pumpkin, Feta, Walnut, and Sage Pasta

Pumpkin is one of my favorite flavors that really represents the coming of fall. I have actually never cooked fresh pumpkin before, and was pleasantly rewarded when I put together this dish! My inspiration came from this gorgeous sugar pumpkin at the farmer's market this weekend - however, I have also seen sugar pumpkins at our local supermarket, so you don't have to go to the farmer's market to make this dish. Sugar pumpkins are in between the size of smaller decorative pumpkins (which are inedible) and the larger pumpkins that you use to make jack-o-lanterns. The combination of the flavors of pumpkin, feta, walnuts, and sage is fantastic. It's also a pretty easy recipe - the hardest part is probably peeling the pumpkin, which isn't that difficult. You could use a vegetable peeler but I found just peeling it with a knife was easiest.

 

Pumpkin, Feta, Walnut, and Sage Pasta

Serves 4

Extra virgin olive oil

1 sugar pumpkin, peeled and cut into 1'' pieces

1 T. + 1 t. chopped fresh sage leaves

1 cup walnuts

4 oz. feta cheese

12 oz. short whole wheat pasta, such as shells

Kosher salt

Pepper

Preheat the oven to 425 degrees Fahrenheit. Peel and cut the pumpkin and toss in a large bowl with 1 T. of the chopped sage leaves, 1 T. of extra virgin olive oil, and 1/2 t. salt. Roast for 45 minutes.

Meanwhile, toast the walnuts in a small skillet over low heat. I always used to roast nuts over high heat to get them done quicker, but after about 10 batches of burnt nuts, learned that it's better to do it over slow heat for slightly longer. It doesn't take too long - about 10 minutes. Still, keep an eye on them and stir occasionally. Once they are fragrant and lightly browned, remove from the pan, set aside, and roughly chop the nuts. 

Once the pumpkin is getting closer to being done, prepare the pasta. I like using shell shapes here because it holds onto the pumpkin, feta, and walnuts nicely. 

When the pasta is almost done, heat 2 T. of extra virgin olive oil in a pan over medium heat, and add the remaining 1 t. sage. Let this warm together for a minute or so and turn off the heat. 

Remove the pumpkin from the oven. Drain the pasta, reserving 1/4 c. pasta water first. 

In a large bowl, combine the roasted pumpkin, pasta, and walnuts, and crumble the feta over the top. Pour the reserved pasta water and sage-infused olive oil over the mixture, add 1/2 t. salt and 1/4 t. pepper, and stir to blend well. To serve, crumble a little more feta over each dish, if desired.

This is one of my favorite things I've made, I hope you enjoy it as much as I do. Happy Fall!