Mexican Trio – Fish Tacos, Chile Rellenos & Black Bean and Mango Salad with Avocado Ranch

by joycevandenbergporterApril 30, 2014

Monday is Cinco de Mayo, a Mexican celebration which many Americans have wholeheartedly adopted. I mean who’s going to pass up an opportunity to legitimately drink margaritas and salsa dance on a Monday? (Stay tuned, I promise a recipe for the World’s Best Margaritas and easy ‘homemade’ tortilla chips on Friday). I have always focused on the wonderful Mexican food and cervezas without knowing much about the holiday itself, other than knowing cinco de Mayo means fifth of May in Spanish. It is a celebration of the Anniversary of the Battle of Puebla, in which the Mexican military was victorious over the French in 1862. The victory at Puebla became a symbol of Mexican resistance to foreign domination. Read more at Enclyopaedia Britannica.

In honor of this Mexican holiday, I am presenting a trio of Mexican goodies to include in your celebration next week. They are all wheat free, gluten free, and vegetarian, with the exception of the fish tacos. The fish tacos are made with roasted halibut, spiced with ancho chili, garlic and cumin, then topped with a creamy, lime coleslaw. If you don’t like creamy dressings, you can omit the sour cream/yogurt and mayo and substitute olive or avocado oil and vinegar for a fresh, zesty coleslaw. My coleslaw turned out a glorious pink color. The more red cabbage you use, the darker purple it will get. I try to buy fresh fish that is live caught (rather than farmed) and sustainably fished. Good choices are mahi mahi and halibut but any mild, white fish will work. Seafood Watch is a good source of information on selecting sustainable seafood.

I (with the ~~direction~~ able assistance of my son, Eric) made corn tortillas for the first time and it wasn’t a difficult as I thought it was going to be. If you don’t want to go to the trouble, you can find many very good store bought tortillas that are labeled organic (meaning non GMO). My favorites are organic, whole grain Taco Sliders by Mi Rancho. They are also the perfect size (4 1/2 inch round) for taco appetizers or mini quesadillas.

I fondly remember my Mom making chili rellenos when I was a kid, using canned chilis, stuffed with cheese, dipped in batter and fried. Sounds pretty good doesn’t it? This updated version includes fresh poblano peppers, not fried but roasted and stuffed with jalapenos and various cheeses topped with fresh tomatoes, cilantro and lime. We rounded out the meal with a Black Bean and Mango salad tossed with a dollap of homemade avocado ranch dressing. Yum!

Spicy Fish Tacos

Servings: 4-6
Time: 30 minutes
Difficulty: easy
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2 pounds halibut(or other mild white fish), skinned, and cut into 4 to 6 pieces
3 Tbsn chili powder

1 teaspoon(s) ground cumin

1/2 tsp cayenne pepper(or more to taste)
1 clove garlic, minced or 1 tsp garlic powder
2 Tbsn lime juice
2 Tbsn olive oil
1 teaspoon(s) salt

Combine chili powder, cayenne, cumin, garlic lime juice, oil and salt in a gallon zip lock baggie and shake to combine.
Add fish and allow it to marinate for 20 minutes or so.

When ready, broil fish for 4 or 5 minutes per side, until fish flakes easily. (fish can also be cooked on the grill)
Break into pieces for serving, if desired.

Coleslaw

3 cups red or green cabbage, finely shredded

2 Tbsn fresh cilantro, chopped

1/2 jalapeno

1/4 cup sour cream or yogurt
1/4 cup mayonnaise
1 tsp lime zest
2 Tbsn lime juice
1 tsp sugar
2/3 tsp salt

Combine all ingredients, except cabbage, jalapeno and cilantro, in a small bowl and stir until creamy.

While wearing gloves, seed and mince jalapeno and add to cabbage and cilantro.

Add creamy mixture to cabbage mixture and toss to combine.

Tortillas

If you are using pre-made tortillas, you can wrap stacks of 10 or 12 in damp paper towels and heat them in the microwave for 30 seconds or so. Or wrap them in foil and heat them in a 375 degree oven for 10 to 15 minutes. Wrap them in a clean towel to keep warm. If you are feeling industrious and want to make them yourself, here is how:

2 1/2 cups masa

1 1/2 cups water

1 1/4 tsp salt

Combine all ingredients and form into a ball, kneading until it’s smooth. It should be firm not sticky. It will not be elastic like a four dough. Add water if it doesn’t form a ball or masa if it’s too sticky;.
For each tortilla, form a golf sized ball of dough and place it between two sheets of parchment or waxed paper and roll it into a flat circle with a rolling pin. You can free form it or use an inverted bowl as a ‘cookie cutter’. A golf sized ball will yield a 5 or 6 inch tortilla.

Cook tortillas in a dry (ungreased/ heavy skillet, preferably cast iron, for 1 or 2 minutes on each side over medium heat until there are several small brown spots. Stack them as they are done and cover with foil or a clean dish towel.

Chiles Rellenos

Servings: 4-6
Time: 30 minutes
Difficulty: medium
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6 poblano peppers
1/2 small onion, minced
1 garlic clove, minced
1 jalapeño, seeded and minced
1 1/2 cups shredded cheeses (jack, pepper jack, cheddar, parmigiano)
2 tablespoon(s) chopped cilantro
Salt

1 cup grape tomatoes, quartered
2 tablespoon(s) chopped cilantro
1 tablespoon(s) freshly squeezed lime juice
Salt and freshly ground pepper

Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over.
Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel. The skins will come off easily

Using a small, sharp knife, make a small lengthwise slit in each one, near the stem end and carefully remove the core and seeds, leaving the stem on if possible. If you accidently cut it off, you can add it back after the pepper has been stuffed.

Sauté the onion, garlic and jalapeño over medium heat, stirring occasionally, about 5 minutes. Let cool, then add the cheese and chopped cilantro.
Carefully stuff the cheese filling into the poblanos and press the poblanos closed.

Place the stuffed poblanos on a baking sheet and roast at 425 degrees for 10 to 12 minutes, until the cheese is melted.
Combine tomatoe, cilantro, lime and salt in a small bowl.
Serve chile rellenos with tomato garnish.

Black Bean and Mango Salad with Avocado Ranch

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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1 head romaine

1 can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 cup fresh mango, diced

1 avocado, peeled, seeded and diced

Chop romaine and top with beans, tomatoes, mango and avocado.
Dress with avocado ranch.

Avocado Ranch

1 ripe avocado
1/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons freshly chopped parsley or cilantro
1 garlic clove, minced
1 teaspoon worcestershire sauce
1 Tbsn apple cider or white vinegar
1 clove garlic, minced
1/2 teaspoon salt
pepper to taste

Combine all ingredients in a food processor and blend until smooth, scraping down the sides occasionally when needed. Thin with water if desired.

Meatless Monday – Asparagus & Goat Cheese Tart

by joycevandenbergporterApril 28, 2014

Looking for a simple and quick appetizer? It’s asparagus season and I wanted an appetizer that would show case this perennial spring favorite. This tart recipe which I adapted from HuffPoste Taste has only four ingredients plus olive oil and a few fresh herbs and spices. It takes less than 10 minutes to assemble and about 12 minutes to cook. Slice into squares and you have an elegant and sophisticated hors d’oeuvre to serve your guests. This is a very forgiving appetizer which doesn’t have to be served piping hot. It’s just as good at room temperature which makes it perfect for a dinner party. Just make the tart ahead and it will sit and wait until you’re ready to serve. You can also halve the recipe to make just one tart, which is enough for 2 to 4 people as an appetizer.

This is not a typical recipe for me since I try to avoid white flour, however, I was intrigued by it’s simplicity and wanted to give it a try. I am a newbie to phyllo dough, which can be tricky to work with since it’s so thin and dries out quickly. Just make sure everything is ready before you unwrap the phyllo dough. Don’t worry if it rips as you handle it because the rips will be hidden within the layers. This is a fairly thin crust (2 sheets of phyllo dough folded in half per tart), just enough to provide a beautiful backdrop for the asparagus and give a satisfying salty, crispy, crunch. If you like a more substantial crust, just add more layers of phyllo. Thin asparagus spears work better than thick which may not end up fully roasted when the phyllo is done. If you don’t like goat cheese, substitute ricotta or gruyere. Fresh herbs are a nice accompaniement but dried herbs will work just fine. If you make it, let me know how it goes!

Asparagus and Goat Cheese Tart

Servings: 2 thin 8x12 tarts
Time: 20-25minutes
Difficulty: easy
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4 sheets phyllo pastry, thawed
1/4 cup olive oil
6 oz goat cheese (ricotta or gruyere)
1 bunch slender asparagus

2 Tbsn grated parmesan (optional)
Salt and freshly ground black pepper

fresh thyme, rosemary and/or basil (optional)

Preheat the oven to 400°F.
Trim the asparagus spears to fit the width of the folded phyllo, leaving room for a one inch border on each side. Toss asparagus with a drizzle of olive oil.

Lay 2 sheets of phyllo dough on a baking sheet so half is hanging over the edge. Brush the half sheets of pastry in the pan with olive oil, and fold the other halves, one at a time and brush each with oil. Repeat with other 2 sheets of phyllo. You should end up with 2 rectangles. You may need two baking sheets if you don’t have a jumbo one like I do.
Crumble the goat cheese on top, leaving a border of pastry. Add the asparagus in rows.

Season with salt, pepper, parmesan and fresh herbs, if using. Bake for 12 minutes, until the pastry is golden-crisp and the asparagus just tender.
Top with freshly chopped or sliced basil, if desired.

Wheatless Wednesday – Zucchini Crust Pizza with Grilled Eggplant & Roasted Red Pepper

by joycevandenbergporterApril 23, 2014

Are you ready for another wheat free pizza? My sister, Sandy, knowing my quest for the world’s best (and healthy) pizza, sent me a recipe for pizza with zucchini crust she found from Seattle Local Food. I searched a few other recipes as well and checked with my friend, Elizabeth, who has been making zucchini crust pizzas for her kids for years. I came up with my own version ,which includes almond meal and herbs, but this was the inspiration. I know we are just beginning to plant our zucchini seedlings now, but this could be the answer later this summer to the seemingly endless quantities of squash coming from the garden. It’s also a natural follow up to my Cauliflower Crust Pizza recipe. So I decided to bite the bullet for all of us ahead of time (you’re welcome) and give it a try. The results? A resounding DELICIOUS! The taste and texture of this pizza is fantastic, way better than I expected. It got a big thumbs up in my house!

I topped my pizza with grilled eggplant, roasted red pepper, fresh mozzarella and fresh basil on a light bed of tomato sauce and shredded cheeses. If you want to make your own Marinara Sauce, I have provided the recipe below. Other topping suggestions include, pesto, white sauce or olive oil and garlic instead of tomato sauce, sauteed mushrooms, carmelized onions, tomatoes, pepperoncini, olives, marinated artichoke hearts,goat cheese the list goes on… All raw vegetables need to be pre-cooked though so they don’t release more moisture into the pizza crust and make it soggy. I don’t think you will have any leftover pizza, but it can be reheated in a heavy pan on low.

Pizza with Zucchini Crust

Servings: 1 pizza that serves 2-3
Time: 1 hour
Difficulty: easy
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2 eggs
About 3 8′”zucchinis
1.5 cups grated parmesan cheese

1/3 cup almond meal
salt

Fresh or dry oregano

Fresh basil leaves

1 Japanese or small globe eggplant

1 roasted red pepper, sliced

1 ball fresh mozzarella

Preheat the oven to 450 degrees.

Grate the zucchini.(food processor is easiest but any method works fine) Put shreds into a bowl and sprinkle with salt. Let sit for about 10 minutes. Don’t worry about too much salt as most of the salt goes out with the liquid (Do not skip this step!)

Slice the eggplant vertically into thin slices. Sprinkle with salt, again to bring out the liquid and let sit 10 minutes.
Toss eggplant with olive oil and grill on both sides. Set aside

Put a clean kitchen cloth over a clean bowl and pour zucchini shreds into the cloth. Squeeze cloth to get rid of as much excess liquid as possible.

In a mixing bowl, add zucchini, parmesan, almond meal, eggs and fresh or dry spices (except fresh basil). Mix together until evenly combined.

Place a piece of parchment paper over a pizza stone or a baking sheet. Pour the zucchini mixture onto the middle and spread into a circle about 1/4″ to 1/2″ thick. Use your hands and fingers to even out the edges.

Bake for 25 minutes until golden brown..

Top with sauce, eggplant, shredded cheese, fresh mozareella, peppers and fresh oregano. Bake 5 to 10 minutes or until cheese is melted.
Sprinkle with fresh basil. Slice with a pizza wheel. Serve immediately.

Marinara Sauce

1 28 oz can crushed tomatoes

2 Tbsn fresh basil, finely chopped

1 Tbsn fresh or 1 tsp dried oregano

2 cloves garlic, minced

1 Tbsn olive oil

½ tsp salt

1 tsp balsamic vinegar <

Heat olive oil in a saucepan and saute garlic for a few minutes. Add basil and crushed tomatoes and stir to combine.
Bring to a boil and add salt. Simmer about 45 minutes.
Before serving add balsamic vinegar and stir to combine

Meatless Monday – Fava & Spring Pea Risotto with Greens

by joycevandenbergporterApril 21, 2014

I just harvested the last of my fava beans in an effort to make way for more tomatoes in my garden. Fava beans (also called broad beans and horse or pigeon beans) aren’t actually a bean at all but a member of the pea family. Fava beans have a delicate flavor and buttery consistency which makes any dish special. I paired them with peas for two reasons. I love fava beans but I also really like green peas in risotto, plus it takes a mountain of fava bean pods to make enough fava beans. (You could also make this risotto without the fava beans and it would still be tasty). I harvested a large bowl of bean pods from my garden (about 10 or 12 cups). Favas require a double shelling process which is not hard but time consuming. How to shell fava beans. Once I removed the pods I had 2 cups which shrank to a scant 1 cup once I removed the second peel.

I usually don’t cook white rice but with risotto I had to make an exception. Arborio rice has a creamy quality that you just can’t get with brown rice, although I might give it a try next time. Luckily the fava beans, peas, pine nuts and greens add loads of nutrition to this dish. Even though it tastes and feels like comfort food this risotto is pretty healthful and low in fat. Favas are a good source of fiber, protein, folate. potassium, calcium, manganese, and phosphorus. (LiveStrong) The peas and greens add another nutritional boost. Plus I love the gorgeous green color. It tastes like Spring!

Fava and Spring Pea Risotto with Greens

Servings: 4-6
Time: 30mins
Difficulty: easy
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1/2 cup pine nuts

1 quart vegetable broth

2 Tbsn olive oil

4 scallions, sliced

1 cup Arborio rice

1/4 – 1/2 tsp salt (optional)

1/4 – 1/2 tsp pepper(optional)

2 cups combination fava beans and shelled peas (fresh or frozen)

2 cups greens (spinach, arugula or fava leaves)

1/2 cup shredded parmesan (optional)

Shell fava beans. First remove the outer shell (pod). I like to slit the seam open with a sharp knife. It’s okay if you slice through the beans. It actually makes them easier to shell. Then blanch in boiling water for one minute and put immediately in an ice bath. Then remove the second shell.How to shell fava beans

Heat a heavy pan (cast iron is great if you have it) and dry toast the pine nuts for a few minutes until they are fragrant and turning golden brown. Remove from pan and let cool.
In a separate pan, bring broth plus one cup of water to a simmer
In cast iron pan, add olive oil, scallions and rice and cook for a few minutes until the rice is opaque.

Add broth 1/2 cup at a time, stirring until the liquid has been absorbed. Repeat until rice is tender (about 20 minutes) Add salt and pepper to taste. (Vegetable broths greatly differ in their saltiness which is why I add salt at the end).
Add fava beans, peas and greens and cook until the greens wilt, 4 or 5 minutes.
Fold in pine nuts and parmesan. Risotto should be slightly soupy. Add more water if it’s too dry. Serve hot.

Creative Vegetable Garden Ideas

by joycevandenbergporterApril 19, 2014

Do you dream about picking fresh herbs and sun ripened tomatoes right from your own back yard? Have you always wanted to have a vegetable garden but didn’t think you had the space or weren’t sure how to get started? If you have even the smallest space or a super short growing season you can stilll have a garden. I am always amazed at how creative people can be. I have been gardening for years and still keep coming accross great new ideas to incorporate into my vegetable garden so that my garden gets better every year.

So what is your garden style? Are you neat and orderly or creative and artistic? Do you like garden art, bird houses, or even a butterfly house? Do you want a place to sit and enjoy your garden or somewhere to put your gardening tools? How about an ‘owl’ to guard your veggies or a fabulous way to preserve time by placing stepping stones with special dates or footprints.

There are many ways to design a vegetable garden. You can plan a dedicated vegetable garden or you can have a mixed garden where you also plant vegetables in the ground alongside your marigolds and petunias. For those with limited space, if you have a glimmer of sunshine, you can usually find a place for at least one small planter even if you have to think outside of the box and go vertically. If you live on a hill try terrace planting. Or you can do what my friend, Elizabeth, did and dig up your entire front yard and plant a giant vegetable patch.

Garden types: Gardens are as different as people are. What gardeners share though is the almost ridiculous sense of satisfaction we derive from the bounty that is harvested from our gardens. Nothing can compare to harvesting your first beautiful head of lettuce or that perfect purple globe eggplant, right when you need it, and eating it minutes after it has been picked,(and bursting with flavor and nutrients) not days or weeks. So look through the following gardens to find your inspiration and start planting. Soon you will be reaping! Thank you to my friends, Patti, Judy and Elizabeth for sharing their beautiful gardens with us!

Dedicated Garden

My vegetable garden is in one area of my yard, specifically dedicated to veggies. I have a tiered L shape raised bed in which I grow lettuces, chard, beets, many pepper varieties, onions and leeks on the right L. Behind that are artichokes, squash, grapes, blueberries, and hopefully soon a towering row of sunflowers. On the left L, I have radish and rainbow carrot seeds started, along with pole beans, snow peas and assorted herbs. I also have two large planter boxes (which may be in their last year of service) designated for tomatoes. If I were to grow only one thing it would be tomatoes. Nothing can compare to eating a fresh tomato still warm from the sun. I am trying vertical gardening this year to keep the veggies that like to sprawl (like squash) off the ground and support tall veggies (like beans and peas) with trellis and teepees. They are small now but soon they will be twining their way up to the top. I have used the teepee for years. It works great and is easy to put together. Mine is just spare wood held together with twine. The trellises I purchased at Home Depot but they are available at most garden stores.

Tip: I plant tomatoes early, in part because I’m anxious to get started, but also because I sometimes lose out on the varieties I want if I don’t buy them when I see them. Since it’s still chilly at night (below 55 degrees) which stunts plant growth and causes blossoms to drop without producing fruit, I wrap my tomatoes in garden cloth at night which can raise the temperature inside their little garden ‘beds’ a surprising 8 or 9 degrees. I use hairclips for easy wrapping and unwrapping. As a result, I already have a few tomatoes!

Container garden.

My friend, Judy uses a variety of containers, in particular these galvanized stock tanks which are sleek and modern. She can actually grow quite a bit of produce in each of them. She added irrigation so growing tomatoes, chard, beans, lettuce, peppers and other veggies is pretty easy for her to maintain once she got them going.

Combination Garden.

Another local friend, Patty incorporates her vegetable plantings throughout her back yard. She has some raised beds but also looks for sunny spots in her garden that are empty and plants veggies, tomatoes in particular. Patti is growing the most enormous in-ground artichokes which come back stronger and larger each year, along with kale, chard and many lettuces. She also uses living archways to create outdoor ‘rooms’ which are quite charming. After spending some time in Patti’s garden, I am inspired to add some archways at both entrances to my garden which will be a fun project this spring.

Back/Front Yard In Ground Gardening

When Elizabeth remodeled her backyard into a beautiful courtyard, she no longer had room for a vegetable garden, so she dug up her front yard and created quite a beautiful garden. She is off on a fabulous trip and hasn’t planted her garden yet this year but was kind enough to send me photos of last year’s garden. As I recall, there were many vegetables planted between the flowers and sunflowers resulting in a beautiful and bountiful garden.

For more cool gardening ideas and info on what to plant, when to plant and how to plant, check out the great links below:

Click on SproutRobot and enter your zipcode for a week by week planting guide in your area.

Click on Better Homes and Gardens for vegetable garden plans for every season.

Click on the photos below to see the original post or for more information. Some of these people have really good ideas!

Wheatless Wednesday – Jerusalem Chicken with Fava & Spring Vegetable Saute

by joycevandenbergporterApril 16, 2014

Can there really be a cookbook co-written by an Israeli and a Palestinian? Yes, and it is a work of art! Yotam Ottelenghi, from the Jewish West, and Sami Tamimi, from the Arab East, have written a gloriously beautiful book, “Jerusalem”, which is a cookbook with wonderful recipes but also gorgeous photos and personal commentary that portray life in Jerusalem where they both grew up, albeit in different parts of the city. They didn’t know each other in Jerusalem but met later in London and became good friends and then business partners. They now own many successful restaurants together. They claim that this book was a walk down memory lane for them, “a nostalgic trip into their pasts”. More about “Jerusalem”

My friend, Stephanie, brought this book back from Israel for my birthday last year and I thought it appropriate to try one of it’s dishes for Passover. I made their Roasted Chicken with Jerusalem Artichoke and Lemon which was delicious. The combination of lemon, artichoke, halved shallots, garlic and sliced lemon combined with saffron and fresh herbs was really flavorful. I couldn’t find Jerusalem artichoke so substituted canned artichoke quarters packed in water. I used local, free range chicken, herbs from my garden and lemons from my tree in an effort to make a smaller footprint (and frankly, to support the small local growers because if it’s a profitable to let chickens run around in the sunshine, maybe more will follow suit).

So now I know why fava beans are so expensive. I had planted fava beans as a cover crop to introduce nitrogen into the soil for my summer tomatoes, not realizing that you are supposed to pull or plow under cover crops when they are flowering and not let them fruit or they pull all the nitrogen back out of the soil. ( More Info on Cover Crops Thank you Sean for all the cover crop info! ) I had already messed up on the cover crop thing since I had quite a few fava bean pods growing on my plants already, so I decided to let them go a bit longer and enjoy a mini harvest. It seemed a shame to throw out such beautiful, healthy plants so I procrastinated a bit more. Then we had dinner at a great local restaurant, Farmshop, which offered a roasted halibut on a bed of spring vegetables with fava leaves. What? You can eat the leaves? I had to order the dish just to see for myself. The dish was delicious but more importantly I now know what to do with my favas. Finally I can feel good about pulling out my plants before their time. So why are fava beans so expensive? First, a big pile of fava beans in their pods shrinks into a small bowl of edible beans. Secondly, they require a four step process before they are edible. First they need to be shelled, then parboiled and put straight into an ice bath and finally their skins have to be removed. Luckily I had two capable helpers, Veronica and Eric who made quick work of the favas. How to shell fava beans.

I paired the chicken with a spring vegetable medley which includes fava beans, fava leaves, zucchini, asparagus and baby bella mushrooms all diced to be the same size as your average fava bean. I was really wishing my Dad was in the kitchen to help out as well. He is the world’s best sous chef. He wields the paring knife like a master, cutting everything beautifully into the perfect same size so everything cooks at the same rate. Luckily, I learned from the best!.

Jerusalem Chicken aka Roasted Chicken with Jerusalem Artichoke and Lemon

Servings: 4-6
Time: 3 hours
Difficulty: easy
Print

1 lbs Artichokes, peeled and cut lengthwise so they are 2/3 thick
3 tbsp lemon juice
4 bone-in chicken breasts
12 shallots, halved lengthwise
12 large garlic cloves, sliced
1 medium lemon, halved and thinly sliced
1 tspn saffron threads
3.5 tbsp of olive oil
2/3 cup of cold water
1.5 tbsp of crushed peppercorns
1/4 fresh thyme
1 cup of tarragon leaves, chopped
1 tsp salt
1/2 tsp ground black pepper

Combine artichoke, water and half of the lemon juice in a medium saucepan. Bring to boil, and then lower to simmer for 10-20 minutes. If you are using canned or marinated artichokes, this is not necessary.

Mix all ingredients (except the lemon juice and half of the tarragon) in a bowl. Cover and let marinade overnight, or at least 2 hours.
Preheat oven to 475degrees. Arrange chicken with the skin up in the center of the pan. Place the remaining ingredients around them.
Roast for 30 minutes uncovered.
Roast for additional 15 minutes, covered with foil or top, or until full cooked.

Add the reserve tarragon and lemon juice.

Stir, taste and add salt if necessary.

Fava & Spring Vegetable Saute

2 – 3 dozen fava bean pods

large bunch fava leaves (optional)

1/2 bunch asparagus

1 zucchini

6 large mushrooms

3 cloves garlic, minced

1/4 cup olive oil

1 tsp each of fresh thyme and oregano

Dice all vegetables (except for fava beans and leaves) and set aside.

Heat oil in a heavy pan and sauté garlic and diced vegetables.

Add herbs, fava beans and leaves and stir until leaves are wilted.
Salt and pepper to taste.

Passover Redux – 2014

by joycevandenbergporterApril 10, 2014

I’m heading out of town for the weekend to go to a family wedding, so won’t be in my kitchen or in my garden, but ran across a wonderful blog, “Nosh On It”, with some truly inspired Passover menu ideas. This article includes some traditional dishes like Matzo Brie and Matzo Ball Soup and also some very creative new treats. Highlights (for me) are Dark Chocolate-Toffee Matzo Bark, Matzo Lasagna and Coconut Rocky-Road Matzo. I’m pretty sure that Deep Fried Matzo Balls with Wasabi Cream Sauce has my son, Eric’s name written all over it as an appetizer this year. It sounds pretty good to me too! Since Passover is next week, I thought I would help you WOW your guests, or at least get you through eight days of matzo. Happy Passover!
Click on the photo or the following link to get the recipes and see the original post from Noshon.It: Lotsa Matzo: 13 Creative Matzo Recipes for Passover

Meatless Monday – Coconut Ginger Quinoa

by joycevandenbergporterApril 7, 2014

Somehow 2013 came and went without my knowing that I was missing “The International Year of the Quinoa” as officially declared by The Food and Agricultural Organization of the United Nations. (The World’s Healthiest Foods) I didn’t ‘discover’ quinoa until December, almost completely missing the superfood’s official year. I’m on board now, though and always looking to include interesting seeds and grains in my diet. Interestingly, Quinoa is not a grain but a seed (a Chenopod to be specific) related to beetroot and spinach. It is a complete protein and nutrient rich, including a source of calcium. Quinoa is gluten free and easier to digest than many other grains and pseudo-grains.

Coconut Ginger Quinoa is a flavor packed dish, the combination of onion, ginger and coconut providing a great balance of savory and sweet. In addition to the quinoa, edamame and almonds give it a protein boost. The apples and raisins add a natural sweetness and help make it kid friendly. Younger kids might have fun shelling the edamame while you cook the quinoa. This is a very forgiving dish that can be served warm or at room temperature, making it perfect for making ahead or bringing to a potluck. You can even make the quinoa ahead of time and assemble the ingredients at the last minute. Enjoy!

Coconut Ginger Quinoa

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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2 tsp. coconut or olive oil
½ cup onion, chopped (optional)
2 Tbs. minced fresh ginger
1 cup quinoa
1 ½ cups vegetable broth

1/2 cup slivered or sliced almonds
1 cup edamame, shelled
1 medium apple, diced

1/4 cup raisins, currants or cranberries (optional)
1/2 cup unsweetened coconut flakes or shreds (I used half and half)

Dressing (optional): 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tsp honey

Toast almonds in dry pan over medium heat for several minutes, or until fragrant and golden brown. Remove from heat and let cool. If you are using flake coconut, you can dry toast it as well for a nice nutty flavor. Set aside.
Sauté onion in oil 2 to 3 minutes, or until translucent.

Add vegetable broth, quinoa and ginger. Simmer, covered for 15 to 20 minutes, or until all liquid is absorbed. (Note: Rinse quinoa to remove any last remaining saponin, a naturally occurring but bitter covering. If you don’t have a fine mesh strainer, just put quinoa in a bowl , fill with water and pour out as much water as possible without pouring out any quinoa.)
Let partially cool and pour into a large serving bowl.

Shell the edamame and boil in salted water for 4 minutes. Drain. (Or you can add the edamame to the quinoa for the last few minutes of cooking)
Add edamame, almonds, apple, raisins and coconut to quinoa and toss to mix. Salt to taste. Drizzle with dressing if using. Serve warm or at room temperature.

Making Preserved Lemons Plus Secret Bonus Recipe

by joycevandenbergporterApril 4, 2014

Have you ever wondered what the secret ingredient is to so many Middle Eastern dishes? Well the cat’s out of the bag – it’s lemon – and not just any lemon but Preserved Lemon. Preserved lemons (preferably Meyer or Eureka with their thicker skins) rest in a heavily salted brine for at least a month which completely changes their character. They still have a tart lemony flavor but the peel has lost it’s bitterness and has become soft and salty/sweet. There is really nothing to compare it to. It has it’s own unique flavor. Preserved lemon is the key ingredient in many Moroccan, Cambodian and Northern African dishes and is often combined with olives, cumin, ginger, turmeric and saffron to make an incredible base for almost any vegetable or protein. It is also called lemon pickle, country lemon or leems depending on where you are from.

What do you do with Preserved Lemon? I remove the seeds and puree the whole lemon (peel and all) in a food processor to put in sauces and stews. For a less intense flavor, you can cut them into quarters or slices and add them to dishes or chop just the rinds into small pieces. The salty, lemony brine and lemon pulp is wonderful to add to sauces or salad dressings, so none of it goes to waste.

Preserved Lemons are very easy to make but you have to think ahead since they have to sit in their brine for a month or so. I have included instructions for making preserved lemons. They make a very unusual gift. Just add a label and some ribbon. Check out my Garden to Pantry Page” for more info on labels. I have also included a link to Moroccan Recipes which has many recipes that use preserved lemons so maybe it will get your creative juices going. I tried the ‘Moroccan Style Cauliflower” from this list and loved it so decided to include that recipe on this post as well.

Preserved Meyer Lemons

Servings: 1 jar
Time: 4-6 weeks
Difficulty: easy
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What you need:

Quart sized bell jar w/ lid
6-7 Meyer lemons (or Eureka)
1/2 Cup of Kosher salt

Directions:

• Sterilize jars In hot water bath or in the dishwasher. Air dry.
• Wash and dry lemons.

• Cut a lemon in half horizontally without cutting all the way through the skin (about 3/4 of the way through). Then cut vertically without cutting all the way through. You should still have a lemon in one piece with a deep criss-cross cut.
• Fill the inside of the lemon with as much salt as you can fit. This part is messy so I lay the lemon in a small bowl and pour the salt into the cut. Then I pour back any salt that has fallen into the bowl

• Place the lemon in the bell jar, salt side up.
• Repeat with the rest of the lemons, pressing as many as will fit into the jar and allowing the lemons to be covered by lemon juice. If your lemons don’t make enough juice to cover, wait a few days and trying pressing down on the lemons again. Sometimes you can even fit another lemon in the jar and then muscle the lid on.

• Cover with the lid and let sit at room temperature for four to six weeks. It will take the salt a few days to dissolve, so give it a gentle shake once a day until the brine is clear.
• To use the preserved lemons, you can use the either rind or the whole lemon (which has more flavor). Just remove the seeds, finely dice, or puree in a blender, and put in stews, sauces and salad dressings.
• Once the jar has been opened, it should be stored in the refrigerator.

Moroccan Style Cauliflower

Servings: 4-6
Time: 25 minutes
Difficulty: easy
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• 1 large head of cauliflower
• 1 1/2 teaspoons cumin
• 1 teaspoon ginger
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• black or cayenne pepper, to taste
• 1 onion, sliced or coarsely chopped
• 3 cloves garlic, finely chopped or pressed
• 1/4 to 1/3 cup olive oil
• 1 preserved lemon, quartered
• 1 handful red or violet olives
• 1/2 cup water
• 2 to 3 tablespoons chopped fresh cilantro
Preparation:
Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices and set aside.
In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives and water and bring to a simmer. Cover and cook for about 10 minutes, stirring gently once or twice, until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.
Sprinkle the fresh cilantro over the cauliflower and serve.

Click on the following link for more recipes that use preserved lemon: Moroccan Recipes

Wheatless Wednesday – Ginger Shrimp & Sugar Snap Peas

by joycevandenbergporterApril 3, 2014

“What’s for dinner?” That is the number one question asked when my boys are home. The second most asked question? “Have you seen my shoes/my phone/ my keys?” It can be hard coming up with interesting and delicious meals, day after day. I can remember my Mom saying “The cooking part is not hard, it’s coming up with the ideas and having all the ingredients that is so exhausting”. “I hear you, Mom!” I battle menu fatigue by keeping a pantry stocked with beans, grains and legumes and I try to have a lot of fresh produce around so I have more options without having to ~~order takeout~~ run out to the store with a long grocery list. I also try to keep my freezer stocked with flash frozen raw shrimp and scallops that thaw quickly.

I often get dinner inspiration from wonderful produce I find at the farmer’s market, or if I’m lucky, right from my own garden. Yesterday, my late fall gardening efforts were rewarded with an abundance of juicy, fat sugar snap peas hanging off their vines. I harvested a giant bowl of them and started to think about the best way to showcase these emerald gems. Their color is fabulous so I decided to pair them with colorful bell peppers, mushrooms and shrimp for a very spring-like meal. The beauty of this dish is that it is very simple, only a few really good ingredients, but delicious and pleasing to the eye.

I never learned to properly stir-fry. I understand the concept of starting with the vegetables that need to cook the longest and ending with those that are fastest cooking. I just never really mastered the technique of pushing the cooked food up on the sides of the wok. I’m sure it was operator error but everything always ended up down in the bottom in a big jumble. I prefer to cook everything separately so I can more easily control the level of cooking, plus each vegetable maintains it’s distinct flavor and character. I cooked the snow peas and peppers first, then the mushrooms and lastly the shrimp. Then I threw all the vegetables back in the pot with the shrimp and tossed them together. I served it over brown rice, but any grain, or even pasta, is a great setting for this dish. A very simple way to add more flavor to rice, without resorting to heavy sauces, is to cook it with vegetable broth instead of water and toss in a one inch piece of fresh ginger, peeled but not chopped. Just remove the ginger before serving.

Ginger Shrimp and Sugar Snap Peas

Servings: 4
Time: 30 minutes
Difficulty: easy
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1 lb raw extra large shrimp

2 cups fresh sugar snap peas

1 red bell pepper

1 yellow bell pepper

8 crimini or baby bella mushrooms

2 Tbsn grated ginger

3 cloves garlic, minced

3 Tbsn coconut or olive oil

dash Creole Seasoning

Salt and pepper to taste

Using a sharp knife, shell and devein shrimp. VIDEO on how to shell and devein shrimp Wash shrimp and dry with papertowels.
Cut off the stem of the sugar snap peas and remove the string
Slice the bell peppers into strips, discarding seeds and pith.
Wipe mushrooms clean with a damp papertowel. Cut off dry end of stem and slice.

Heat 1 tbsn of oil in a heavy pan (I love cast iron) on medium heat. Saute sugar snap peas and peppers (together or separately)for 4 or 5 minutes with half the garlic and ginger. Transfer to a large plate or bowl and leave uncovered (so they don’t continue to cook).

Add a bit more oil if necessary and sauté the mushrooms with the rest of the ginger and garlic, 2 or 3 minutes or until slightly browned on the edges. Transfer to plate with vegetables.

Add a bit more oil if necessary and sauté the shrimp about a minute per side, or until pink and firm. Sprinkle with creole seasoning or just salt and pepper.
Add vegetables back into the pan along with any juice made by the veggies and stir until hot. Add salt and papper to taste.
Serve over long grain brown rice, or any grain or pasta

Wheatless Wednesday – Rancho La Puerta Granola

by joycevandenbergporterApril 2, 2014

‘THE RANCH’, as it is affectionately called by those people who are lucky enough to have been there, is one of my favorite places in the world. Rancho La Puerta, basking in the shadow of rugged Mount Kuchumaa in Baja California, is a fitness and wellness oasis, and gorgeous retreat. I went for the first time when I had three little boys at home. It was the first time I had left my kids to go on a trip by myself and my mother and father in law came to help my husband. It was quite liberating to not have to worry about anyone else for a whole week, a rarity for most moms. I loved everything about The Ranch; getting up at 6am to do the Pilgrim hike before breakfast; going to pilates, yoga, then circuit training before lunch; pool-time, spa treatments and naptime restorative yoga before dinner. Ahh, what a day –every day for a week!

What I loved best though is the food, which is ovo-lacto vegetarian, with small amounts of seafood. The wonderful food made me realize that I really like vegetarian food when it’s done this well. Meals are flavorful, healthful and creative. Most of the produce comes from Rancho Tres Estrellas, the 6-acre organic farm on the property which is available to visit. Foodies take note, a wonderful cooking school rests in the center of the farm, La Cocina Que Canta (“The Kitchen That Sings!”) which also takes advantage of the fresh produce. Classes are available to Ranch guests.

I have been back several times, with friends and by myself. Every day I was there, I did something I had never done before; Crystal Bowls (Sound Healing), Silent Dinner, Tai Chi or even a walk through the labyrinth. It’s a magical place and I can’t wait to go back, for both the experience and the food. So I thought I would share their most requested recipe, Rancho La Puerta Granola (which I have been wanting to make for the last 10 years or so). It is lower in fat and sugar than most recipes and truly delicious. Upon arrival at the San Diego airport, we were each given a baggie of granola for the bus ride to The Ranch and with just one mouthful we were all hooked. As I recall a bag of granola was one of the most coveted prizes at Bingo night, (The Ranch is not known for its rocking nightlife, although Bingo night is legendary).

I stayed true to the recipe with the following exceptions. I am allergic to canola oil (and no longer think its so great anyway) and substituted coconut oil which I melted in the microwave on low power. I also used a coconut oil spray to coat the pan. I made this recipe twice since the first time it turned brown too fast as my oven was too hot. The second time I had the oven at 250 degrees, as recommended, not 350. Note to self: “Do not attempt to make a recipe for the first time without your reading glasses. I would recommend using the top rack in the oven as the granola turns from golden to brown pretty quickly even at 250, so start watching at the 60 minute mark.

Enjoy your little bit of The Ranch! Even better, share with friends! Rancho La Puerta Granola makes great gifts. One batch makes four cup and a half servings. Just bag, label and tie with a ribbon. (Check out my Canning and Preserving Page for more info on labels). Voila! Hostess gifts solved.

PHOTOS OF RANCHO LA PUERTA REPRINTED WITH PERMISSION FROM RANCHO LA PUERTA Rancho La Puerta Website

Rancho La Puerta Granola

Servings: 4
Time: about 2 hours
Difficulty: easy
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Vegetable oil spray
3 cups old-fashioned rolled oats
½ cup chopped almonds
½ cup sunflower seeds
¼ cup whole wheat flour (or a nut flour, like almond flour to make gluten free)
¼ cup oat bran
1 tablespoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground cardamom
¾ cup honey
½ cup unsweetened unfiltered apple juice
2 tablespoons vanilla extract
2 teaspoons canola oil
2 teaspoons grated orange zest
2 tablespoons fresh orange juice (optional)

Instructions:

1. Preheat oven to 250ºF.
2. Lightly coat a baking sheet with vegetable oil spray. (I love an extra coconut flavor so I used a coconut oil spray).
3. In a large mixing bowl, combine the rolled oats, almonds, seeds, coconut, flour, oat bran, cinnamon, ginger and cardamom.

4. In another bowl, whisk together the honey, apple juice, vanilla and oil until the honey is thoroughly incorporated. Add the orange zest and the orange juice if desired.

5. Pour the wet ingredients over the dry ingredients and mix well. Spread the granola evenly over the baking sheet and bake about an hour and a half, checking and stirring every fifteen minutes. Take care that the outside edges do not burn. When golden and dry, scrape onto a plate or cool baking sheet and set aside to cool.

Store in an airtight container until ready to use.
Calories per serving: 25, 1 tablespoon per serving

Meatless Monday – White Bean & Kale Dip

by joycevandenbergporterMarch 31, 2014

Kale is the current ‘It’ food. We have Kale Chips, Kale Smoothies, Sauteed Kale and Kale salads. I guarantee if you show up at a party bearing anything with Kale, you will be heralded as a hip Foodanista. I don’t want to knock kale, because it really is a nutritional powerhouse definitely worthy of being the star of the latest food fad. It’s not called ‘The Queen of Greens’ for nothing! “One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. (www.webmd.com)

Combine kale with white beans which are high in minerals, fiber and protein and you’ve got a snack worthy of superman. White Bean and Kale Dip combines some of my favorite flavors, white beans (cannellini), kale, cayenne, cumin, lemon, tahini and pine nuts and has none of the fattening creams or cheeses (which I love but am trying to cut back on). The creaminess in this dip comes from the white beans, pine nuts and a bit of olive oil, all healthy and nutritious. More importantly, it is delicious! If you are looking for a yummy but healthy appetizer, then this is for you. I served it with pita crackers but its also great with carrots and other raw veggies. You can also spread it on toasted bread and add a sprig of arugula and tomato. Yum!

There are a surprising number of recipes out there for White Bean and Kale Dip (or perhaps not so surprising given kale’s goddess status). Variations include walnuts or cashews instead of pine nuts and spinach instead of kale. I would recommend Lacinato (Dinosaur) Kale, which is sweeter and less tough(chewy) than the curly type, for this recipe since we are using it raw. If you include nuts, I would recommend running them through the food processor or blender to make a fine powder before adding the other ingredients. You could probably also use an almond or cashew butter if you have it instead. Otherwise, this dip only takes a few minutes to put together but it needs at least an hour to chill in the refrigerator to firm up. I actually thought it tasted better the next day. So time to jump on the Kale Bandwagon if you haven’t done so already!

White Bean and Kale Dip

Servings: 8
Time: 10 minutes plus 1 hour chilling
Difficulty: easy
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1 can white cannellini beans,- drained and rinsed

1 cup kale, roughly chopped

1/4 cup flat leaf parsley

1/4 cup pine nuts (optional)

2 Tbsp tahini

2 cloves garlic

1/3 cup olive oil

2 Tbsn balsamic vinegar

2 tsp lemon juice (1/2 lemon)

Zest from ½ lemon

1 tsp cumin (optional)

1/2 tsp black pepper

½ tsp cayenne (or more to taste)

Salt to taste

1/4 cup water, if needed

Directions:

If you’re using nuts, process them into a fine powder in the food processor before adding the other ingredients.
Add the rest of the ingredients and blend until smooth. Add water if needed to blend ingredients.
Pour into a serving dish and chill in fridge for 1 hour or more. It will thicken quite a bit and the flavors will meld.
Serve with crackers or raw veggies.

In My Garden – April

by joycevandenbergporterMarch 28, 2014

Spring has sprung! Sounds like a cliché, but I can see how that saying came to be. Crocuses, the harbingers of spring, seem to spring out of the ground overnight. Even my east coast friends who are buried under piles of snow will be soon posting facebook photos of crocuses blooming as the snow starts to melt. In Northern California, camellias and azaleas are in full bloom and the puffed up buds on my Rhodies tell me they are about to burst into their annual glory as well. My fruit trees are buzzing with bees, flitting from blossom to blossom busy pollinating the next generation of baby fruit.

In my garden, I have rather large, healthy looking fava bean plants, which have an unusual but beautiful flower. I planted them for the first time at the end of fall as a winter cover crop to add nitrogen to the soil and improve soil quality (and because I love fava beans). They better hurry up and do their job though because they are growing where I’m going to plant tomatoes.

I also have green and red chard, a mixture of lettuces and an abundance of sugar snap peas, all of which I planted early to take advantage of our mild ‘winter’. As I harvest chard or lettuce, I replant with seedlings so I usually have a combination of baby seedlings and large mature heads/bunches. You can also just pick the outer leaves and the plant will keep producing but eventually it goes to seed and the leaves start to get bitter. My next door chickens love it when I neglect my garden and let plants go to seed, since they get to peck at the spoils.

In your garden, it’s time to clear out all the weeds before the ground gets too hard and they become impossibly tenacious. Roses should have been cut back and new growth beginning to emerge. Now is the time for soil preparation and amendment, fertilizing to encourage healthy growth and mulching to discourage weeds and retain moisture in the soil (particularly important during drought years). In a Northern California vegetable garden, plant cool weather crops like snow peas, carrots, lettuce, chard and kale. Tomato seeds can be started indoors . Tomato seedlings planted now are at risk of damage from frost. It’s better to wait until nighttime temperatures are reliably above 55 F /13 C. If you are in a rush (like I often am), you can protect them with a cover at night but keep in mind that growth could be stunted and blossoms won’t set if the nights are too cold., i.e. the blossoms will fall off without producing fruit. I use garden cloth clipped together with plastic mini hair clips but even an old sheet will help keep temperatures stable and shield delicate plants from the cold wind. Garden cloth can also be used to protect tender seedlings from wild animals who treat our vegetable gardens like their own personal salad bar.

Later in the month, (once the risk of frost is over) sow seeds or plant seedlings of warm-season crops such as beans, corn, and squash, eggplant, peppers, and tomatoes. Now is a great time to sow wildflower seeds which are scattered either in fall (September through November) or early spring (March through May) or one or two weeks before average last frost. A great choice in a drought year is Oenothera (Mexican Primrose). This delicate pink flowering plant is very hardy and can withstand almost any heat or drought – great for dry hillsides and unattended areas. Another good drought tolerant wildflower is Scarlet Flax, a showy red flower, which blooms spring to fall.

Click here for more detailed information on gardening in your area. There are also links to rose care and Veggies 101-How to start your vegetable garden: http://www.sunset.com/garden/garden-basics/what-to-do-in-your-garden-in-april-00400000041780/

Wheatless Wednesday – Flourless Chocolate Brownie Cookies

by joycevandenbergporterMarch 26, 2014

Chocolate is one of the world’s favorite foods and GoodMotherDiet is not immune. Sometimes we need a break from cauliflower, quinoa and butternut squash. Can dark chocolate really be part of a healthy diet (and not just wishful thinking)? There are reputable claims that dark chocolate is good for your heart (lower blood pressure +), brain (improved cognitive function), blood sugar (what?), teeth (no way!) and even your cells (antioxidants). Dark chocolate is also high in vitamins and minerals (copper, potassium, magnesium and iron). For specific nutritional data (or if you don’t believe me that dark chocolate is good for your teeth) click here: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/6-health-benefits-of-dark-chocolate.html

Sometimes we do know what we need. So now the question is Cookies or Brownies? Why choose? These tasty morsels are a cross between a fudgy brownie and a chewy chocolate chip cookie. Need I say more? They are also flour free and gluten free (as long as you are using a powdered sugar that doesn’t have flour added for fluffiness – yes they do that so check the label). Should I go on or do you just want to make them now?

Flourless Chocolate Brownie Cookie

Servings: 24
Time: 30 minutes
Difficulty: easy
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3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1 tsp kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate or 2/3 cup bittersweet chocolate chips
3 Tbsn dark chocolate (70% or higher cacao)

Chop chocolate into small pieces.
Mix powdered sugar, cocoa powder and salt in a large bowl, then whisk in egg whites and egg.

Fold in chopped chocolate.

Spoon batter by the tablespoonful onto parchment-lined baking sheets, spacing 2″ apart.
Bake at 350 degrees until cookies are puffed, cracked, and set just around the edges, 14-16 minutes.
Transfer baking sheets to wire racks and let cookies cool before removing them from parchment.

Meatless Monday – Bow Ties with Broccoli Pesto

by joycevandenbergporterMarch 24, 2014

Is it time to put away the roasted root vegetables and bring on the fresh herbs? Well maybe not quite, but it’s feeling and looking more like spring. The days are longer and new growth is peeking out from under last year’s dry brush. Forget-Me-Knots and California Poppies adorn the hillsides and instantly make me feel happy. Perhaps they are working in cahoots with Pharrell on his happiness project. For those few who haven’t heard Pharrell’s “Happy” song (if that’s even possible) click here: http://www.youtube.com/watch?v=y6Sxv-sUYtM (Or maybe you just want to listen to it while you read the rest of this post which is fine because I listened to it while I was writing it). More on the garden this Friday so gardeners stay tuned.

Spring Pasta Recipe: My son, Dylan, loves pesto on pasta, pizza and sandwiches (and he just came home for spring break), so this Vegetarian Times recipe for Broccoli Pesto caught my eye. I actually loved this pasta! I could stand at the kitchen counter and eat the pesto by the spoonful (and just maybe I did). It’s delicious and simple. It tastes like it has cheese and/or something creamy. but it is vegan and fairly low calorie. I used pine nuts (instead of hazelnuts because I wanted a creamier sauce). I left them raw for the pesto and dry toasted as a topping. The combination of herbs, including fresh mint, make it taste spring fresh. The addition of broccoli is a nice twist which also ramps up the nutritional value of the meal. As a Superfood, broccoli is low in fat and calories (only 31 per cup), rich in vitamins, minerals, beneficial phytochemicals and a good source of fiber. Somehow it doesn’t taste like broccoli so you may be able to slip some extra veggies into someone you love. My Carb-fearing husband had three portions! I will definitely make Pasta with Broccoli Pesto again. Store any leftover pesto in a container and pour a thin layer of olive oil on top to prevent it from turning brown.

Bow Ties with Broccoli Pesto

Servings: 4
Time: 25 minutes
Difficulty: easy
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Ingredients:

6 Tbsn hazelnuts, plus more for garnish (or pistachios/pine nuts)
2 cups broccoli florets
12 oz farfalle pasta (bowtie)
1 1/2 cups loosely packed parsley leaves
1/4 cup plus 2 Tbsn olive oil, plus more for drizzling
1/2 cup mint leaves
4 tsp lemon juice
1 1/2 tsp grated lemon zest
1 1/2 tsp capers, rinsed and drained
5 large garlic cloves, peeled

Directions:

Put large pot of salted water on to boil.
Toast hazelnuts (pine nuts) in dry skillet, 3 – 5 minutes, or until golden. Let cool.
Add broccoli to boiling water and cook 2 to 3 minutes. Remove broccoli with slotted spoon.
Add farfalle to broccoli water and cook according to package instructions

Drain farfalle, reserving 1/4 cup cooking water.
Process nuts, broccoli, parsley, oil, mint, lemon juice, zest, capers and garlic in food processor or blender until smooth (Add some of the cooking water if it’s too thick).
Toss farfalle with pesto and reserved water (if needed). Garnish with toasted nuts, sprinkle with salt and drizzle with olive oil(if desired).