Pasta with Roasted Cauliflower, Brussel Sprouts, and Walnut Pesto

I love pasta and am always trying to figure out ways to make it more of a one-dish meal with the addition of seasonal vegetables. Roasted cauliflower and brussel sprouts give this pasta substance and character (as well as a healthy boost). When choosing brussel sprouts, look for those that are smaller in size and firm when squeezed. This was my first shot at a walnut pesto - I am always looking for different pasta sauces that aren't tomato-based, just to mix things up, and we loved it. I like using chunks of parmesan and adding it to the food processor when making pesto rather than adding grated parmesan cheese - it gives the pesto more texture (a tip from my sister). If you end up with extra pesto, you can store it in the fridge for a week or in the freezer for at least a month.

Pasta with Roasted Cauliflower, Brussel Sprouts, and Walnut Pesto
Serves 4

Active Time: 20 minutes
Total Time: 1 hour

1 small head cauliflower (1 1/2 - 2 lbs), stem and core removed and cut into small florets
1 lb. brussel sprouts, cut into quarters (or halves for very small ones)
1 T. extra virgin olive oil
1 t. kosher salt
1/4 t. black pepper
12 oz. whole-wheat linguine

1 c. walnuts
1/2 c. parmesan cheese, cut into small chunks
1/2 c. extra virgin olive oil
1/2 t. salt
1/4 t. pepper
1/2 c. pasta water, reserved

Preheat the oven to 425 degrees.

Place the cauliflower and brussel sprouts into a roasting pan or baking sheet. Add 1 T. olive oil and toss to coat. Add 1 t. kosher salt and 1/4 t. pepper and toss again. Roast for 40 minutes.

Meanwhile, place the walnuts and parmesan cheese wedges in a food processor. Turn on the processor and after a few seconds, start adding the olive oil steadily. Stop when the walnuts and parmesan are in small pieces but not too finely ground (a few more seconds).

Start a pot of boiling water and cook the pasta until al dente, reserving 1/2 c. of the pasta water.

Remove the vegetables from the oven when they are ready. In a large bowl, add the pasta and 1/2 of the pesto as well as about 1/4 c. of the pasta water and stir well to combine. Add the vegetables and as much additional pesto as you'd like (we used it all) and more pasta water to help the pesto combine with the pasta and vegetables.

Enjoy! This also was delicious reheated the next day.

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!

Pappardelle with Red Chard and Wild Mushroom Ragu

If you're looking for a way to break out of the standard marinara sauce and penne dinner, try this recipe. The mushroom and red swiss chard combined with crushed tomatoes create a thick and wonderful ragu that I think is perfect atop pappardelle pasta. However, if you can't find pappardelle, really any pasta would work well - fettuccine, rigatoni, or even penne.  This recipe only calls for a few ingredients and other than a little bit of chopping, is easy and relatively fast to make.

Pappardelle with Red Chard and Wild Mushroom Ragu
Serves 4
Prep time: 35 min
Total time: 35 min

Extra virgin olive oil
12 oz. fresh or dried pappardelle (wide flat pasta)
4 cloves garlic, minced
1 lb. mixed mushrooms - I used 1/2 lb. cremini, 1/4 lb. oyster, and 1/4 lb. shitake mushrooms, chopped into small (~1/4-1/2'' pieces)
1 bunch red swiss chard, cut into very thin strips
28 oz. can crushed tomatoes
Kosher salt
Black pepper

Heat a large pot of salted water over high heat for the pasta.

Meanwhile, heat 1 t. olive oil in a large skillet over medium high heat. Add 1/2 of the garlic and cook 15-30 seconds, then add the chard, stirring often until wilted, about 5 minutes. Season with a pinch of salt and pepper. Set aside in a bowl.

Add 1 T. olive oil to the same pan over medium heat. Add the remaining garlic and cook 15-30 seconds, then add the mushrooms and saute, stirring often, until tender, about 5 minutes. Season with a pinch of salt and pepper. Add the crushed tomatoes and stir to combine. Add the reserved chard (leaving any liquid behind) to the skillet and stir to incorporate. Bring the mixture up until it starts to bubble and then simmer.

Add the pasta to the boiling water. If using fresh pasta just let the sauce simmer for the short time the pasta is cooking, or if using dried, you can just simmer the sauce a little longer. Taste the sauce and adjust for seasoning. I added 1/2 t. salt and 1/4 t. pepper.

When the pasta is done, drain and serve the sauce/ragu on top of the pasta. Serve with freshly grated Parmesan cheese, if you'd like.

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!

Spaghetti Squash Gratin

Spaghetti squash is the first squash that my husband was willing to try when we were dating. It's a good squash to serve to people who might not think that they love squash - and my husband now loves all varieties! We normally serve spaghetti squash as a side dish, roasted and served simply with a little bit of butter, some parmesan cheese, and salt and pepper. However, after picking one up at the farmer's market this past week (spaghetti squash can also be found at most grocery stores) I wanted to try something different with it and was inspired by a recipe in the New York Times. It certainly tastes like comfort food but with a healthy spin on it.  Plus, it looks beautiful coming out of the oven! We served it as a main dish with a green salad.

Spaghetti Squash Gratin
Serves 4 as a main, 6-8 as a side
Active Time: ~30 min
Total Time: ~1 hr 15 min

Extra virgin olive oil
1 spaghetti squash
1 large red onion or 2-3 large cipollini onions, halved and thinly sliced
2 garlic cloves, minced
3 eggs
1 c. low-fat (2%) milk
1/2 c. packed fresh basil, cut into a chiffonade
1 t. fresh thyme, finely chopped
4 oz. feta, crumbled
1 c. freshly grated parmesan cheese
Kosher salt
Black pepper

Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise (I find it helps to microwave it for a minute first), scoop out the seeds, and place it cut side down on a sheet pan or roasting pan (with sides). Fill the bottom of the pan with about a 1/4'' of water, or enough to coat the bottom of the pan and touch the sides of the squash. Bake for 45 minutes. Keep the oven on at 400 degrees.

Meanwhile, after the squash has been baking for about 20 minutes, thinly slice the onion(s) and mince the garlic cloves. I used these beautiful large cipollini onions from the farmer's market that were about the size of one red onion when put together, but you can definitely just use a red onion (or yellow if you don't have red). Heat 1 T. olive oil in a large skillet over medium heat. Add the onions and a pinch of salt and saute until golden brown and caramelized, about 20 minutes, adding the garlic after 15 minutes.

When the squash is done, remove it from the oven, turn the squash halves cut side up, and use a fork to loosen the squash strands. Scoop out the strands and add them to the skillet with the onions, stirring to combine. Cook for another 5 minutes, stirring occasionally, until the squash softens a little more. Season with 1/2 t. salt and 1/8 t. pepper

Meanwhile, whisk the eggs in a large bowl. Whisk in the milk, then stir in the basil, thyme, and feta. Add the squash and onion mixture and stir to combine. Grease a large oval gratin pan or similar large baking dish and fold in the squash mixture. Cover with the parmesan cheese, pressing down lightly on the cheese to moisten slightly. Bake for 30-35 minutes until the top is golden brown.

Bean and Sweet Potato Chili

I love creating healthy and hearty soups. Sweet potatoes are something that you might not normally find in soup, or in chili for that matter, but it works so well combined with these tomatoes, beans, and spices. We are getting into the season where sweet potatoes and other root vegetables are at their peak, so I'm always looking for new ways to use them.  This chili will please even guys who are used to meat and bean chili - it's hearty, spicy, and satisfying.

I used 2 serrano chiles here - one seeded and one left with the seeds left in - and found that it was the perfect amount of heat for me (if akin to salsa this would be medium spicy). However, if you like less heat, take the seeds out of both chiles, or if you like more heat, leave them all in. I cooked the sweet potatoes in the chili by simmering it for over an hour, but to cut down on the cooking time, you could either a) cook the sweet potatoes in the oven the night before, let cool, peel, cut up and throw in the soup, or b) peel, cut, and roast the sweet potatoes in the oven while the soup is simmering and add them in later - in either case you'd still want to simmer the soup for at least minutes once you add the potatoes to let the flavors come together.

Bean and Sweet Potato Chili
Extra Virgin Olive Oil
1 yellow onion, roughly diced
1 large pasilla pepper, diced
2 serrano chiles, 1 seeded and 1 left with the seeds in, minced
2-3 cloves garlic, minced
1 T. ancho chile powder
2 t. ground cumin
2 large sweet potatoes, peeled and cut into 1/2'' pieces
1 28 oz. (or two 15 oz.) cans diced tomatoes
1 15 oz. can crushed tomatoes
1 c. vegetable broth
1 15 oz. can pinto beans
1 15 oz. can black beans

Heat 1 T. olive oil over medium heat in a large dutch oven or stockpot. Add the onion, pepper, chiles, and garlic and saute until softened, about 5-7 minutes.

Meanwhile, peel and cut the potatoes into approximately 1/2'' pieces (not too big or they will take a long time to cook). Add the potatoes, chile powder, and cumin to the pot and stir to combine. Cook for 2-3 minutes, stirring frequently.

Add the diced and crushed tomatoes, vegetable browth and beans and stir to combine. Bring to a boil, then reduce the heat to simmer, and let cook for about 1 hour and 15 minutes, or until sweet potatoes are fork tender.
If you'd like, serve with a dollop of sour cream, cheese, or some cilantro to top it off.

Baked Gnocchi with Beets, Chickpeas, and Feta

After traveling this weekend and going for a long run on Sunday evening (I'm training for the Stinson Beach 25K trail race on November 13, http://www.pctrailruns.com/) I came up with this dish from the ingredients we had around the house and they worked together wonderfully. I had a combination of golden and red beets, but would suggest using all golden beets to avoid this turning a pink color when you dish it up - although we enjoyed it regardless. This is an easy recipe that only calls for a few ingredients and is both healthy and filling at the same time.

Baked Gnocchi with Beets, Chickpeas, and Feta
Serves 4

Extra virgin olive oil
16 oz. gnocchi (I used pre-made gnocchi, but if you want to make your own, go for it!)
1 lb. beets (see note above, I would suggest golden beets), peeled and cut into 3/4'' to 1'' chunks
15 oz. can chickpeas/garbanzo beans, drained and rinsed
4 oz. feta
1 c. vegetable stock/broth
1/2 lemon
Pepper

Preheat the oven to 400 degrees Fahrenheit. Toss the peeled and cut beets with 1 t. olive oil and place in a large oval gratin dish or other large baking dish. Bake for 20 minutes.

Meanwhile, drain and rinse the chickpeas and set aside. Heat 1 t. olive oil in a large skillet. Add the gnocchi and saute until lightly golden, about 6 minutes. Set aside.

Remove the dish with the beets from the oven and add the chickpeas and gnocchi to the pan. Pour the 1 c. vegetable broth over the dish. Crumble the feta over the mixture. Squeeze the 1/2 lemon over the dish, then drizzle 1 T. olive oil over the mixture. Sprinkle 1/4 t. black pepper over the dish, and put back in the oven for an additional 15 minutes. Spoon into pasta bowls or plates and serve.