Summer Squash Pasta with Arugula, Hazelnuts, and Breadcrumbs

When I'm at the farmer's market - especially in the summer when so much product is at its peak - I tend to go a little overboard and buy large quantities of anything that looks good. Case in point, the 6 summer squash that I picked up this past week. Summer squash is so plentiful (and cheap) right now and in so many fun, different varieties and colors. While they are wonderful simply sauteed with a little olive oil, herbs, salt and pepper, I had some arugula on hand as well and thought I'd make a light pasta with all of these ingredients. I've been drawn to pastas at restaurants with breadcrumbs lately - they add such a nice texture and provide for a different "sauce" than pesto or tomatoes. But rather than simply breadcrumbs I decided to add hazelnuts in with the breadcrumbs as well to add a little extra flavor as well as nutritional value. The result: a light, healthy, delicious pasta which highlights the best of some of the great summer produce available now. Note that this recipe is vegan without the parmesan cheese.

Summer Squash Pasta with Arugula, Hazelnuts, and Breadcrumbs
Serves 4

Active Time: 30 minutes
Total Time: 30 minutes

1 slice whole wheat bread, roughly torn
1 c. hazelnuts
Extra virgin olive oil
1 to 1 1/4 lb. assorted summer squash or zucchini, halved lenthwise and cut into thin "half moons"
12 oz. linguini or spaghetti
2 cloves garlic, minced
Juice of 1 lemon
6 c. arugula, chopped
Kosher salt
Black pepper
Freshly grated parmesan, for serving

Bring a large pot of water to a boil and cook pasta according to package directions.

Meanwhile, put the hazelnuts in a food processor and process until they resemble coarse bread crumbs. Add the bread and process together until the hazelnut crumbs and breadcrumbs are similar in size. Heat a small skillet over medium heat and toast the hazelnut-breadcrumb mixture until fragrant and starting to turn light brown, about 5 minutes. Set aside.

In a large skillet, heat 1 T. olive oil over medium heat. Add the summer squash, a pinch of salt and pepper, and saute, stirring occassionally, until softened, about 7-10 minutes.

Drain the pasta, and return the empty pasta pot to the burner over low heat. Add 1/4 c. olive oil to the pot and the garlic. Saute until fragrant, about 15-30 seconds, then squeeze in the lemon juice. Add the pasta back to the pot as well as1 t. kosher salt and stir to combine. Then, add in the breadcrumbs, squash, and arugula and stir for a minute or two until the arugula wilts slightly and everything combines. Serve with freshly grated parmesan cheese, if you'd like.

Ultimate Veggie Chili

I've made many a chili recipe in my day, and while they have all been pretty good, I wanted to create a veggie chili that had the right amount of heat, was full of vegetables, and hearty enough to be a full meal. This recipe actually includes bulgur wheat, which I've seen in chilis before and creates a great texture plus adds a whole grain component. Combined with fresh corn and a combination of spices, this is my favorite version of veggie chili yet.

Ultimate Veggie Chili
Serves 6-8

Active time: 15 minutes
Total Time: 40 minutes

Extra virgin olive oil
1 large onion, chopped
2 carrots, diced
1 green bell pepper, diced (I'm not normally a huge fan of these but they're good in this)
3 garlic cloves, minced
Kosher salt
1 T. ancho chili powder
2 t. ground cumin
2 t. unsweetened cocoa powder
2 t. smoked paprika
1/2 t. cayenne pepper
28 oz. diced tomatoes
1 c. bulgur wheat
2 c. water
15 oz. can red chili beans (or use 2 cans pinto beans instead of 1), drained and rinsed
15 oz. can pinto beans, drained and rinsed
2 ears fresh corn, kernels removed
Fresh cilantro, chopped
Grated pepper jack cheese

Heat 2 T. olive oil in a large stockpot or dutch oven over medium heat. Add the onion, carrots, green pepper, garlic cloves, and 1/2 t. kosher salt. Cook, stirring occasionally, until starting to soften, about 5 minutes.

Stir in the ancho chili powder, cumin, cocoa powder, smoked paprika, and cayenne until the vegetables are coated. Add the tomatoes and their juices, the bulgur wheat, 2 c. water, 1 t. kosher salt, and the two cans of beans, and bring to a low boil. Add the corn, reduce the heat to low and simmer for 20-25 minutes. Serve into bowls and top with fresh cilantro and any other toppings of your choice, such as grated pepper jack cheese.

Mushroom Tacos with Avocado-Tomatillo Salsa

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

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

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

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

Queso fresco cheese (for topping)

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

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

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

Eggplant and Summer Squash Curry

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

Eggplant and Summer Squash Curry
Serves 4

Active Time: 20 minutes
Total Time: 45 minutes

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

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

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

Fresh and Quick Mexican Bowl

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

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

Fresh and Quick Mexican Bowl
Serves 2

Active Time: 10 minutes
Total Time: 15 minutes

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

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

Oatmeal Ranger Bars

I love oatmeal. I have it nearly every morning with milk, cinnamon, maple syrup, and either chia or flax seeds. I've made many oatmeal cookies in my day, but wanted to experiment with a cookie bar that could serve equally well as a dessert (I first made these for a dinner party and served them with vanilla bean ice cream), a mid-afternoon snack, or something to keep you going on a hike. Instead of your typical oatmeal-raisin variety, I wanted to incorporate some of my favorite flavors - chocolate, coconut, and nuts - to create something reminiscent of a "ranger" bar - basically a cookie or bar that contains a lot of good stuff!

These were so good that our guests asked for my recipe and are making them for their own dinner party, so I figured I had to share this creation with others. They don't require a mixer and they also freeze very well - pop them in the freezer after you've cooked and cut them apart and they can either be reheated for a quick fix in the microwave (about 30 seconds) or thawed on the counter.

Oatmeal Ranger Bars
Active Time: 10 minutes
Total Time: 35 minutes

2 sticks butter, melted

3/4 c. packed brown sugar

1/2 c. honey

2 eggs

1/4 c. lowfat milk

1 t. vanilla

1 t. baking soda

1 t. kosher salt

1 t. cinnamon

1/4 t. nutmeg

2 c. whole wheat pastry flour (or 1 c. regular whole wheat flour and 1 c. unbleached all-purpose flour)

3 c. old fashioned (not quick) oats

1/2 c. unsweetened shredded coconut

1 c. semi-sweet chocolate chips

1/2 c. walnuts, cut into small pieces

Preheat the oven to 350 degrees Fahrenheit. Butter a 13x9x2 baking pan and line with parchment paper (the butter helps the parchment stick to the pan). 

In a large bowl, whisk together the melted butter, brown sugar, and honey. Whisk in the eggs, milk, vanilla, and whisk together. Then whisk in the salt, baking soda, cinnamon, and nutmeg.

Stir in the flour and oats with a wooden spoon, then add the chocolate chips, coconut, and walnuts. Spread the mixture evenly in the pan and bake for about 25 minutes, or until golden brown on the edges. Let cool in the pan, then lift out using the parchment paper and cut into bars.

Spring Farro and Pea Soup

There has been quite a hiatus in between my last post and this post due to some significant life changes - a new job and a move from the Peninsula to Marin County (all still in the Bay Area). Now that I'm settled and starting the new gig tomorrow, I was finally ready to resume cooking tonight and create something that incorporates my favorite vegetable - fresh english peas. Granted, you don't have to make this recipe with fresh peas (frozen will work fine) but the plump, beautiful peas that are in season only in the spring are worth it if you can find them. I usually buy mine at the farmer's market, but having missed it last weekend, was surprised (and happy) to find them at Whole Foods.

This soup takes a little time to simmer so that the farro can cook, but other than that is very easy to make. I made it tonight and if you're making it on a weeknight, you can always get in a quick workout/run, catch up on some more work, or do something around the house while it cooks.

This dish is also great the next day - the farro will have absorbed more of the liquid so you can either just heat it up and serve it like a risotto or add some water and heat it up if you want more of a soup-like consistency.

Spring Farro and Pea Soup
Serves 4-6

Active Time: 20 minutes
Total Time: 1 hour, 10 minutes

Extra virgin olive oil
1 yellow or vidalia onion, thinly sliced
1 large leek, white and light green parts only, thinly sliced
2 celery stalks, thinly sliced
2 large carrots, diced
1 cup farro
1 15 oz. can cannellini or Great Northern beans, drained and rinsed
1 T. fresh thyme leaves
2 dried or 1 fresh bay leaf
4 c. low-sodium vegetable stock
Water
1 to 1 1/2 c. fresh shelled english peas or frozen peas (about 1 lb. fresh english peas in their shell)
Kosher salt and black pepper
Freshly grated Parmesan cheese

Chop/slice the onion, leek, celery, and carrots. Heat 1 T. olive oil over medium high heat in a large stockpot or dutch oven. Add the onion and leek and saute for 2-3 minutes, stirring occasionally. Add the carrots and celery and saute for an additional 2-3 minutes, stirring occasionally.

Add the beans, farro, thyme, bay leaves and stir to combine. Pour in the vegetable stock, add 1 t. kosher salt and 1/4 t. black pepper. Bring to a boil, then simmer for 40 minutes.

Add the peas and simmer an additional 10 minutes. Taste for seasoning and add more salt and pepper depending on the saltiness/seasoning of your stock.

I recommend garnishing the soup with freshly grated parmesan cheese as it really finishes the dish (I added it after taking the picture).