Mexican Street Corn Salad

I recently took a trip to Austin for work and I was blown away by the culture, food, and music that add so much life to the city. For dinner one night, I went to La Condesa and had probably the best Mexican meal of my life. The restaurant focuses on using seasonal, fresh, sustainable ingredients and incorporating them into authentic and inventive dishes. One of my favorite things that I had was actually a simple side of Mexican street corn - which is a grilled corn on the cob rubbed with chile powder and queso fresco cheese, topped with a squeeze of lime. The only issue was that it was quite messy! I thought, why not try to recreate it off the cob, and add some texture to it with some pepitas (hulled pumpkin seeds). This was a big crowd pleaser at a recent BBQ we had.

Mexican Street Corn Salad
Active Time: 20 minutes
Total Time: 20 minutes

Serves 8 as a side dish

6 ears white (or yellow) corn, husked
4 oz. queso fresco cheese, crumbled
1 c. raw hulled pumpkin seeds
2 t. ancho chile powder
Kosher salt
Extra virgin olive oil

Heat up the BBQ to high heat. Rub the corn with olive oil, then grill for approximately 10 minutes, turning occasionally, until they get some nice color to them. Set aside to cool for a few minutes. In a large bowl, cut the corn off the cob (I find a serrated knife works best). Add the queso fresco, pumpkin seeds, chile powder, and a pinch of kosher salt. Stir to combine, taste for additional seasoning, then serve.

Brown Rice Spaghetti with Chickpeas, Spinach, and Arugula Pesto

We've been getting lots of fresh spinach in our CSA box lately - not baby spinach leaves but larger leaves (Bloomsdale spinach) which I thought would be great in a pasta dish. I decided to put it together with some arugula pesto, canned chickpeas, and brown rice spaghetti (whole wheat or regular spaghetti would also work) and the combination ended up being so good that I felt compelled to share it. You can use any leftover arugula pesto as a sandwich topping, bruschetta spread, or  to add more flavor to a vegetable soup (like a pistou). This is a great recipe for a weeknight or a casual Friday evening. I like it because its a great balance of healthy fats, greens, protein, and whole grains (while still getting your pasta fix!).

Brown Rice Spaghetti with Chickpeas, Spinach, and Arugula Pesto

Serves 2 

Active Time: 20 minutes

Total Time: 20 minutes

2 c. arugula, packed

1 clove garlic, minced

1/4 c. toasted pine nuts (you could also use walnuts or almonds)

1/4 c. freshly grated parmesan cheese

1/2 t. kosher salt

Black pepper

Extra virgin olive oil

1 bunch spinach, chopped (I prefer the big spinach leaves here chopped up, but you can also use baby spinach)

6 oz. brown rice spaghetti

1 15 oz. can chickpeas, rinsed and drained

Heat a pot of water to a boil for the pasta and add a large pinch of salt. Meanwhile, prepare the arugula pesto by placing the arugula, garlic, and pine nuts in a food processor. Start to run the processor, then gradually add in the olive oil (approximately 1/3 c. or until the mixture starts to loosen). Remove the mixture from the processor and stir in the cheese, salt, and some freshly ground black pepper. Add the pasta to the water and prepare the spinach and rinse the chickpeas while it's cooking. In the last minute of cooking time, add the spinach to the pasta pot, cook for a minute, then reserve about 1/2 c. of the pasta water and drain the pasta and spinach. Return to the pot, add the chickpeas and some of the pesto and a little bit of the reserved pasta water and stir. Add more of the pesto and pasta water until it reaches the amount of sauce that you'd like. Season to taste with salt and pepper (I found that it needed a bit more salt at the end).

Whole Wheat Strawberry Coconut Almond Scones

I'm back and apologize for the roughly month-long hiatus in posts - between work, a vacation to Northern Italy, and other things I have quite a long backlog of recipes that I haven't gotten around to putting on the site! I figured I'd start out with something that I made this morning. Here in Northern California, strawberries are at their peak right now, which means they are not only delicious but also much more affordable than other times of the year. I decided to incorporate them in one of my mother's favorite things - scones. Believe it or not, this is actually my first attempt at baking scones from scratch, and I found them to be quite easy. I made my version a little healthier by using a combination of whole wheat pastry flour and regular whole wheat flour (the pastry flour is lighter and generally better for baking) as well as some yogurt to keep them moist. I thought that shredded coconut and almonds would complement the strawberries nicely, but feel free to use other ingredients that you might have on hand instead - dried fruit, other nuts, dried ginger, etc. I also went with more of a free form disc-shaped scone instead of the kind you cut, as this scone recipe creates a more moist dough (and a wonderfully moist scone!).

Whole Wheat Strawberry Coconut Almond Scones
Makes about 6 large scones

Active Time: 15 minutes
Total Time: 30-35 minutes

1 1/2 c. whole wheat pastry flour
1/2 c. regular whole wheat flour
1/2 c. rolled oats
1 T. baking powder
3 T. cane sugar
1/2 t. fine grain sea salt
5 T. cold butter, diced into small pieces (about 1/4'')
6 oz. plain lowfat yogurt
1/2 c. lowfat milk
1 c. strawberries, thinly sliced
1/4 c. unsweetened shredded coconut
1/4 c. slivered almonds, plus more for sprinkling

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, combine the two flours, oats, baking powder, cane sugar, and salt with a wooden spoon. Add the butter to the bowl, and using your hands, stir it into the flour mixture, breaking the butter up with your fingertips (takes a minute or two). It's ok if you still have some clumps - this is actually good for creating a nice flaky scone. Add the strawberries, coconut, and almonds and stir to combine. Add the milk and yogurt and stir with a wooden spoon until it starts to comes together, then use your hands to bring it all together. Gathering roughly 1/6 of the dough in your hand at a time (it will be a little sticky), form it into a disc shape and then place on the lined baking sheet. Repeat with the remaining dough, then top each scone with a few more slivered almonds. Transfer to the oven and bake for approximately 18 minutes or until lightly browned. Allow to cool for at least 5 minutes, then if you'd like, slice lengthwise with a serrated knife and top with a little more butter. Enjoy!

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.