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.

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.

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.

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.

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.