Meatless Monday – Grilled Nectarines and Summer Squash with Balsamic Glaze

by joycevandenbergporterJune 2, 2014

I know I’m late to the grilled fruit game. I never understood the fascination with throwing everything on the grill, but I am now a believer. Grilling transforms something simple and delicious into a spectacular crowdpleaser. Grilling enhances the natural flavors of fruits and vegetables and caramelizes the sugars in them, which is why grilled fruits are particularly delicious. I came home to find a beautiful display of summer squash, nectarines and spring onions sitting on my counter, compliments of our local farmers market. The squash had such interesting shapes that I immediately wanted to showcase. I especially love the star shaped yellow squash! I thought slicing them into rounds and grilling them would make a visually interesting dish.

Then, once I added the nectarines and purple onion to the mix, I thought, “They look so beautiful all together, why not grill them all? Sometimes dinner just has to be dictated by what you have on hand.

Vegetables can be grilled dry, but many of them taste better and are less prone to sticking if they are marinated first, or at least drizzled with oil. Fruit, on the other hand, with its natural sugar content, is great when placed directly on the hot grill. I marinated the squash in olive oil, garlic and herbs before grilling, then carmelized the onions on high heat in a cast iron pan and made the balsamic glaze (or rather, my sous chef, Veronica, made the glaze while I grilled the zucchini). Lastly, I grilled the nectarines and piled everything together in a large tray and drizzled with the balsamic glaze. I sprinkled with a bit of feta and a handful of blueberries, the first from my garden this year. My final result was a pretty spectacular vegetable/fruit platter with gorgeous colors. The balsamic glaze complimented the grilled fruit and combined nicely with the savory squash. I will definitely be mixing more veggies and fruits this summer!

If you’re interested in more grilled fruit recipes, check out my recipe for Tortillas with Grilled Pineapple Salsa (with Mango Margaritas, of course)

Grilled Nectarines and Summer Squash with Balsamic Glaze

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

4 -6 summer squash (any variety)

Marinade: 1/4 cup olive oil, 1 clove minced garlic, 1 Tbsn lemon juice, 1/4 tsp salt, 1 tsp fresh herbs(oregano, thyme, parsley or marjoram)

1 large spring onion (or Walla Walla or Maui sweet)

2 Tbsn avocado oil, or other high heat oil

6 nectarines

1/4 cup olive oil

2 oz feta (optional)

1/2 cup blueberries (optional)

Balsamic glaze: 1/4 cup basamic vinegar, 1 Tbsn honey, pinch of salt

salt and pepper to taste

Place all marinade ingredients into a large ziploc baggie or container. Slice squash into rounds and put into marinade until ready to grill.

Heat balsamic vinegar in a small saucepan until reduced by about half. Stir in honey and add a pinch of salt. Remove from heat.
Slice onion into thick rounds. If you don’t completely remove the stem, the top slice becomes a ‘rose’ which is a nice centerpiece.

Saute the onion slices on high heat, keeping the sections together, turning with a spatula to brown both sides. Then break apart and saute a few more minutes. Or you can marinate and grill the onions until they are softened and browned. Remove to a platter.

Grill the zucchini rounds until brown on both sides. Remove to platter with onions.

Half and pit the nectarines and place on a hot oiled grill, a few minutes per side until grill marks appear. Remove to platter with veggies.
Sprinkle with feta and blueberries, if using. Drizzle with balsamic glaze. Coarse salt and pepper to taste.
Serve warm or room temperature with reserved balsamic glaze on the side.

Meatless Monday – Penne with Braised Greens

by joycevandenbergporterMay 26, 2014

Pasta is the ultimate comfort food. It is simple and inexpensive to make and very versatile. Most comfort foods are warm and oozing with creamy sauce and cheeses (think lasagne or mac and cheese), but as I am married to a non-creamy food guy, I usually opt for sauces that are broth based with an optional cheese topping. Cooking with broth adds flavor without all the extra calories. In this dish I braised the greens in a reduced vegetable broth with onions and garlic and a touch of crushed red pepper flakes. I added baby lima beans for a protein boost, and to help fill up our tummies, although any bean or legume would work fine. There is nothing worse than finding yourself back at the refrigerator rooting around for something to eat 30 minutes after dinner. Braising greens, or cooking them in a bit of liquid just until they wilt, is a great way to use excess salad or garden greens, even beet or turnip tops that you might normally throw away. Using a combination of greens like spinach, chard, kale, collards, mustard, bok choy or raddichio makes for a more interesting flavor and braising them brings out the intense greens and reds, unless you cook them too long, then they turn to mush. Don’t worry if it seems like too many greens, as they reduce quite a bit in volume when they wilt. You can always add a handful more, if desired, since they cook quickly.

So we all know that greens are good for us but it turns out that the bitter in them actually serves a purpose. It sends a chemical reaction through our bodies that helps absorb nutrients, cleanses the body, increases metabolism and curbs our sweet tooth, among other things, so feel free to pile them on. . Read more.

This is a light but satisfying dish that is pleasing to both the eye and the palate. For a heartier dish, use white cannelini beans and top with shaved or shredded parmesan. You can also increase the amount of broth, onions and garlic if you like a lot of sauce. Buon appetito!

Penne with Braised Greens

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

3/4 lb dry penne pasta (preferably whole grain)

1 T olive oil

2 garlic cloves, minced

1/2 large or 1 small onion, diced

1 1/2 cups vegetable broth

1 cup baby lima beans, edamame or peas (frozen or fresh)

3 -4 cups mixed greens(chard, spinach, kale)

1 tsp lemon zest

1 tsp salt

1/4- 1/2 tsp red pepper flakes

Cook the pasta according to package directions in boiling salted water. Drain and set aside. You can drizzle with a bit of olive oil to keep from sticking if desired.
In a large skillet or dutch oven, heat the olive oil. Saute the minced garlic, onion and red pepper flakes for two minutes, until the onion is translucent.

Pour in broth and reduce by half, 5 to 10 minutes

Add the beans and cook for about five minutes.

Stir in greens and cook several more minutes until they wilt.
Add the pasta, lemon zest and salt. Adjust seasonings if necessary.

Options: Top with flaked or grated parmesan or toasted nuts, if desired. For a heartier meal, substitute or add cannelini beans.

Meatless Monday – Roasted Eggplant with Goat Cheese & Pine Nuts

by joycevandenbergporterMay 19, 2014

Eggplant is a colorful fruit with a colorful past. Did you know that ‘at one time it was considered poisonous and dubbed the ‘mala insane” (raging apple) because it was believed to cause insanity? Did you also know that eggplant is related to the potato and tomato but it is actually a fruit, specifically a berry? (Food.com) I hated eggplant as a kid and would have been happy to rely on the insanity theory to get out of eating it but, alas, my mother was too smart to get that past her. Now, however, eggplant is one of my favorite vegetables. Even though I know it’s actually a fruit, I’m too used to thinking of eggplant as a vegetable and can’t wrap my brain around that concept. Eggplant is very versatile. It can be baked, braised, boiled, fried grilled, stuffed, roasted, sauteed and stewed. You can swap it out for the meat in most recipes for a delicious meatless meal that is still satisfying and nutritious. Eggplant is loaded with vitamins and minerals and contains important phytonutrients, thanks in part to the glorious purple color of it’s skin. Foods come in vibrant reds, yellows, blues and whites and each color provides different nutrients for our bodies to use. The concept of Eating By Color or Eat The Rainbow, encourages eating foods every day from the entire spectrum of the rainbow for optimum health. The deep purple in eggplant is good for longevity and keeping our brains sharp, so dig in!

Roasting eggplant is easy and delicious. I like it even just drizzled with olive oil and sprinkled with salt and pepper before roasting. This time though, I added paprika, cumin, garlic, honey and apple cider vinegar which add a bit of savory with just a hint of sweet and pairs nicely with the tang of goat cheese and the buttery toasted pine nuts.

Roasted Eggplant with Goat Cheese and Pine Nuts

Servings: 4
Time: 50 minutes
Difficulty: easy
Print

2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 Tbsn cider vinegar
1 Tbsn honey
1 tsp paprika
1 tsp cumin
4 large garlic cloves, minced
1 cup flat parsley leaves, roughly chopped(optional)
1/4 – 1/2 cup pine nuts (optional)
2 ounces goat cheese, crumbled and divided (optional)

Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and let sit.

Dry toast the pine nuts, if using, in a small pan over medium heat for a few minutes, until fragrant. Let cool on paper towel.
Whisk together the olive oil, cider vinegar, honey, garlic, paprika, and cumin. Dry the eggplant with paper towels and toss with the marinade.
Spread the eggplant in a large glass pan, and roast in the oven at 400°F for 40 – 45 minutes, or until fork tender. (Stir every 15 minutes and check after 30 minutes to make sure it isn’t burning.) Remove from the oven and cool slightly.
Top with crumbled goat cheese, pine nuts and parsley, if desired.

Meatless Monday Meets Cinco de Mayo

by joycevandenbergporterMay 5, 2014

Happy Cinco de Mayo! It’s also Meatless Monday! If you aren’t exhausted already from a weekend of Cinco de Mayo, check out this great site NoshOn.It for some creative vegetarian taco ideas.

Imagesbuddy.com

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
Print

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.

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
Print

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.

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
Print

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.

Meatless Monday – Avocado Toast with Coconut ‘Bacon’

by joycevandenbergporterMarch 17, 2014

BACON – NEED I SAY MORE? I stopped eating meat last June and I must say I don’t really miss it. BACON, however, which really should be it’s own food group, is a different story… There is something about bacon’s crispy, fatty, salty deliciousness that is just so irresistible! I know people who are vegetarians, except for bacon. I mean, there is a Bacon of the Month Club! So when I stumbled upon a recipe for Sweet Smokey Coconut Bacon on Pintarest (via www.tohealthblog.wordpress.com ), I realized a stroke of brilliance was before me, bacon without the guilt.

I have been hooked on Avocado Toast for breakfast these past couple of weeks. I’ve been trying to recreate my favorite appetizer, Avocado Bruschetta, from Picco Restaurant in Larkspur, which has chorizo crumbled on top. I have been substituting dry toasted pine nuts and flakes of Maldon Sea Salt which I was pretty happy with -Until I heard about COCONUT BACON! I let my fingers do the walking (thank you google) only to find that there are many, many recipes for coconut bacon on the internet. How did I not know this? Two of my favorite flavors together sounds like a match made in heaven. The recipes call for varying combinations of coconut flakes, maple syrup, smoked paprika, cloves, Braggs Amino Acids, Liquid Smoke or Soy Sauce. For those, unenlightened folks like me, Braggs Amino Acids is a gluten free soy sauce substitute that has beneficial amino acids. I tried one batch with liquid smoke and one without and I liked it better without, but that is a personal taste. I know a lot of ~~men~~ people love that smoky flavor . So does it really taste like bacon? Not really, but it makes a tasty substitute that is mostly monosaturated fat and Omega-6 fatty acids, which are extremely beneficial for the body. For nutritional info on coconut click here: (http://www.ehow.com/about_5304349_health-benefits-coconut-flakes.html)

Avocados have gotten a bad rap as a high fat, high calorie food when they are actually quite healthy and are nutrient dense. (Calories that Count). ‘Nutrient density is a measure of the amount of nutrients a food contains in comparison to the number of calories. One-fifth of a medium avocado (1 oz.) has 50 calories and contributes nearly 20 vitamins and minerals, making it a nutrient-dense food choice. They are naturally sodium and cholesterol free and contain mono and poly unsaturated fats (good fats).’ For more information on the benefits of amazing avocados click here. (http://www.californiaavocado.com/avocado-nutrients/)

Avocado Toast with Coconut 'Bacon'

Servings: 2
Time: 30 minutes
Difficulty: easy
Print

2 slices good bread (sourdough, ciabatta or whole grain )
1 Tbsn olive oil, coconut oil or butter (optional)
1 half ripe avocado
Salt (I like coarse or flaked sea salt)
2 Tbsn pine nuts (optional)
2 Tbsn coconut ‘bacon’ (recipe below)

Brush tops of bread with oil and broil for a few minutes until golden. Or you can toast in a toaster and then brush with a bit of oil.
Dry roast pine nuts in a medium fry pan until golden. Remove from heat.
Pit, peel and half avocado. Slice. Place half of slices on each piece of toast. Or you can ‘smash’ it on the toast with a fork.
Top with coconut bacon and pine nuts. Sprinkle with salt. Enjoy!

Coconut ‘Bacon’

1 cup coconut flakes

1 Tbsn liquid aminos (or soy sauce)

2 tsp liquid smoke (optional)

1 tsp maple syrup

1/2 tsp smoked paprika

4-6 cloves ground (or 1/4 tsp pre-ground cloves)

2 tsp water

Mix the aminos, syrup, paprika, cloves, liquid smoke and water together in a bowl until well combined. Gently stir in the coconut flakes, trying to coat them each thoroughly and soak up the liquid. Let sit for 5 minutes, then stir again gently.

Preheat over to 300°F, then bake for 20 to 25 minutes. Store them in a plastic bag or container. Does not need to be refrigerated.

[/recipe]

Meatless Monday – Farmer’s Market Pasta & Balsamic Marinated Beets

by joycevandenbergporterMarch 10, 2014

Do you know where your food has been? Do you care? I finally got around to checking out the Farmer’s Market at Marin Country Mart in Larkspur (California) and I can’t believe it took me so long. I have really been missing out! This is an open air market where you can buy gorgeous fresh vegetables, fruit, nuts, wild caught seafood, artisan cheeses, flowers and baked goods, all locally grown and crafted.

While I perused the various stands, my husband stood in line at the Santa Rosa Seafood stand.

It was a beautiful sunny day. The only problem is that I had a terrible case of buyer indecision. I wanted everything, even to grind my own flour! Do I buy gluten free goodies from Flour Craft Bakery or Granola from Café Fanny? Why didn’t I bring my knives which could really stand to be sharpened? Why didn’t I learn to knit? (I almost bought the yarn anyway…)

This market is also a great family destination with live music, kid crafts and several hot food stands, including one that specializes in grilled cheese. Yum! It’s open Saturdays from 9am to 2pm. Click here for a listing of vendors and schedule of events. (http://marincountrymart.com/farmers-market)

Why buy local?
Buying locally-produced food is good for your body, for the earth, and for our local economy. Because your food doesn’t travel long distances to get to you, it is more nutritious. Fewer fossil fuels are used in distribution and shipping when you buy local. Supporting GROWN LOCAL helps keep farming families in business and our dollars in our own communities. (www.buylocalmarin.org )

To find a farmer’s market in your area, check out the USDA National Farmers Market Directory, an interactive site with information on farmer’s markets all over the US. (http://search.ams.usda.gov/farmersmarkets/) Here is another great (and more complete) source for finding farmer’s markets, , family farms, and other sources of sustainably grown food in your area http://www.localharvest.org/.

So what did we end up with? My husband came home with two kinds of oysters (which I will get to on Wednesday so oyster lovers stay tuned). After much agonizing, I bought a gorgeous bunch of multi-colored beets, purple asparagus (which I couldn’t resist because of the color) and a bag of mixed greens (chard, kale, mustard and a few I don’t recognize). I also bought Devil’s Gulch cheese from Cowgirl Creamery and Fig and Black Sesame Jam from Blue Chair Farms which made an excellent and simple appetizer. Just add crackers.

I didn’t have any particular dish in mind when I selected these vegetables. I was buying purely with my senses and allowed myself to be seduced by their glorious colors. Once home I decided to make a winter version of pasta primavera and serve roasted, marinated beets on the side. The resulting dish was very colorful and delicious! Plus I could feel good knowing I was supporting some local hardworking folks.

Fusilli with Braised Greens and Asparagus

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Fusilli with Braised Greens and Asparagus

3/4 pound whole-wheat fusilli

4-6 cups mixed greens (chard, kale, etc), chopped and rinsed

1 bunch asparagus, sliced into 1 or 2 inch pieces

1/3 cup pine nuts

2 tablespoons olive oil (or a combination of butter and olive oil)

4 sliced garlic cloves

1/4 teaspoon red chile flakes

1/2 teaspoon kosher salt

1/2 cup vegetable broth

Freshly shredded parmesan cheese (optional)

Cook pasta as package directs. Drain and set aside.
If your pine nuts are not toasted, heat them in a dry pan over medium heat for a few minutes. Set aside.
Add oil to pan, add garlic and chile flakes. Cook stirring until fragrant, about a minute.
Add asparagus and salt. Cook for a minute or two.
Add greens and broth. Cover and cook until greens are tender, about 5 minutes, stirring several times.
Stir in pasta and pine nuts.
Top with parmesan cheese (optional)

Balsamic Marinated Beets

Servings: 2-4
Time: 80 minutes
Difficulty: easy
Print

Balsamic Marinated Beets

small bunch of beets

1-2 Tbsn olive oil

1 orange (optional)

Marinade/Dressing(see directions below)

Cut tops off of beets taking care not to cut into beet. Leave skin and tails intact. Wash, dry and place beets in a baking dish (or a large piece of aluminum foil). Drizzle with olive oil. Cover with foil and cook for about an hour at 425 degrees. Larger beets might take longer. They should be easy to slice with a knife.
Remove from heat and let cool. Skins will come off easily. Use a papertowel to keep your hands from getting red.
Peel orange and slice crosswise into thick slices. Section into triangles.
Slice beets. You can marinate them for 30 minutes or overnight, or you can arrange them on a plate, top with orange sections and drizzle with balsamic dressing.

Marinade: Combine 1/4 cup balsamic vinegar, 1/4 cup red wine vinegar, 1/4 cup olive oil, 1 minced shallot, salt and pepper.

Meatless Monday – Lasagne Pinwheels with Confetti Topping

by joycevandenbergporterMarch 3, 2014

When the cat’s away, the mice will play… As soon as my husband left town for a golf trip, I seized the opportunity to invite some girlfriends over and serve pasta that is oozing with creamy ricotta, mozzarella and parmesan. (Add wine plus gossip times eight ladies equals fun night). A creamy dish like that would normally make my husband run from the room screaming, so if I want to indulge it has to be when he’s not around. When we first met, his aversion to creamy white foods like mayo, sour cream and yogurt was so strong that it would make him physically ill (or at least he thought it was physical). I discovered this ‘fun fact’ by accident one morning while he was powering through a big stack of pancakes. On pancake number four, I casually mentioned that I put one tablespoon of plain yogurt in the pancake batter. His fork went flying across the room and within minutes he was curled into a ball of misery on the couch. Needless to say, I married him anyway.

The lasagna pinwheels did not disappoint. What could be bad – perfect pretty pinwheels resting in a simple marinara sauce topped with zucchini, tomato and caper confetti. They are simple to make and can be prepared ahead of time (even frozen) and thrown in the oven at the last minute. Mini lasagna is perfect to serve to a group as they are small, two or three bite morsels and they make a nice, clean presentation and no messy cutting or layers sliding about.

This meal was all about yumminess but there are many substitutions that can be made to make this a healthier option. I used a whole grain lasagna noodle rather than the regular but there are also wheat and gluten free versions, even one made with artichoke ‘flour’. Ricotta, made with sheep’s milk is usually the gold standard in pastas and desserts but it can be replaced with a lower fat cottage cheese , clotted cream, fresh goat cheese or queso fresco. Vegans can use silken tofu mixed with a little olive oil, nutmeg and seasoned salt. Feel free to use any combination of cheeses, just keep the total amount the same. You can also add a layer of wilted spinach or kale for an extra nutrient and flavor boost. It’s easy to make your own pasta sauce, but as a time saver you can use any prepared pasta sauce and it will come out just fine.

We finished our meal with mini Bittersweet Chocolate Mousse cups, each miniature glass dish holding only about one scant tablespoon, perfect when you really just want a taste and don’t want to commit to an entire dessert. I found the glass dishes at Ikea. They were very inexpensive and I have since discovered many uses for them. For the Bittersweet Chocolate Mousse recipe click on this link: https://goodmotherdiet.com/2014/02/12/wheatless-wednesday-bittersweet-chocolate-mousse/

Lasagne Pinwheels

Servings: 4
Time: 60 minutes
Difficulty: easy
Print

1/2 (16 oz) package curly lasagna noodles (9 but make a few extra since some come apart during cooking)

1 14 oz container of ricotta cheese

1 1/2 cups mozzarella cheese, shredded

3 Tbsn Parmesan cheese, grated

1/2 tsp coarsely ground black pepper

4 Tbsn chopped or shredded fresh basil

2 tsp olive oil

1 small onion, small dice

1 zucchini, small dice

1 Tbsn capers, drained

Prepare marinara sauce (recipe below) or use your favorite.

Prepare lasagna noodles as label directs. Drain and rinse with cold water. Return noodles to saucepot with cold water to cover.
Combine all cheese, pepper and 3 tablespoons basil in a large bowl.

Drain lasagna noodles on a clean kitchen towel. Spread rounded 1/3 cup filling on each noodle and roll up jelly-roll fashion. Slice each rolled noodle in half, crosswide.

Spread tomato sauce evenly in the bottom of baking dish. Arrange lasagna rolls, cut-side down, in sauce. Cover loosely with foil and bake 35 to 40 minutes in 375 degree oven.
Heal oil over medium heat in medium skillet. Saute onion until tender. Stir in zucchini and cook a few more minutes.
Stir in diced tomato, capers and remaining basil and heat through

To serve, place sauce and lasagna rolls on plates and spoon confetti topping over the top.

(original recipe for Three Cheese Lasagne Rolls from the Step By Step Cookbook by Good Housekeeping)

Marinara Sauce

1 28 oz can crushed tomatoes

2 Tbsn fresh basil, finely chopped

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-Warm Lentil Salad with Roasted Squash & Shaved Brussels Sprouts

by joycevandenbergporterFebruary 17, 2014

Is it really still winter? You would never know it by the sun shining outside on this beautiful morning. (Sorry my East Coast friends…) I’m still hoping for more than four days of rain before I will admit to Spring. Days are still short though,so there isl a chill to the air by dinnertime calling for hearty dishes to fill the belly. Winter vegetables like gorgeous butternut squash and Brussels sprouts are abundant and so delicious! Each one of these dishes is great on its own but combine them with lentils and you’ve got a winner.

I am pretty passionate about lentils. They come in many colors and sizes and I love them all. Brown and red lentils are great in soups and stews but my absolute favorite is the French green lentil (Le Puy) which is considered the top dog in the lentil world. Lentils are actually named for their lens shape (Lens culinaris) and green lentils maintain this shape when cooked which is why they don’t get mushy. Green lentils are delicious and can transform a salad or side dish into a protein packed meal. Lentils have the third highest amount of protein of any legume or nut (after soybeans and hemp) and contain dietary fiber, vitamins and minerals, including iron. For this recipe I added roasted red pepper which gives the lentils a distinctive flavor. Roasting peppers is very easy but in a pinch you can also buy them in jars already roasted. They can be roasted in the oven on high heat, on your grill or over an open flame on your stove. I just put the whole pepper on the lowest rack in my oven while preheating it for the squash and turned it every 5 minutes or so to char on all four sides. Then let it cool in a paper bag and the skin slips off really easily. Tossing the lentils in vinaigrette is the final touch and gives you a chance to add fresh herbs and spices.

Butternut squash is another versatile and nutrient rich food. It can be roasted, mashed, stuffed, pureed and baked into muffins and casseroles. My favorite way to prepare squash is very simple, drizzled with olive oil and roasted with salt and pepper. Sometimes I splash a bit of balsamic vinegar over it before cooking to intensify the gorgeous orange color and bring out its natural sweetness.

My husband loves Brussels sprouts and I am always looking for new ways to prepare them. Right now they are in season so its a good time to add them into your diet if you haven’t already. Brussels sprouts are another food powerhouse, in the cruciferous family like broccoli and kale. They contain sulforaphane which is believed to have anticancer properties and indole-3-carbinol which boosts DNA repair and is thought to block the growth of cancer cells. Boiling Brussels sprouts somewhat lessens their cancer fighting potency (probably the good stuff gets thrown out with the water) but roasting and sautéing does not. (Wikipedia) In this dish, I have paired them with sliced shallots, garlic and toasted pumpkin seeds for a tasty and pretty dish.

Warm Lentil Salad

Servings: 6
Time: 30 minutes
Difficulty: easy
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1 cup green lentils
2 1/2 cups vegetable broth
1 red bell pepper or 4 oz jar roasted red peppers
2 tablespoons coarsely chopped fresh cilantro
1 shallot, finely diced
1 clove garlic, chopped fine
1/2 teaspoon ground cumin

1 Tbsn red wine vinegar

1 tsp balsamic vinegar

1/2 tsp dry mustard
3 tablespoons extra virgin olive oil
Salt and pepper to taste

2 Tbsn crumbled feta(optional)

Roast whole red pepper in a hot oven or over an open flame turning to char all four sides. Put in a paper bag and let cool. Remove peel and seeds. Cut into small dice.

Saute shallot and garlic in 1 tablespoon oil. Add vegetable broth and lentils and simmer lentils 15 or 20 minutes, or until just soft but not mushy. Set aside with lid off to stop the cooking process.
To make vinaigrette, combine red wine vinegar, balsamic, 2 tablespoons olive oil,, garlic, mustard and cumin in a medium bowl with a fork or whisk. Season with salt and pepper to taste.
Place the lentils, peppers and cilantro in a medium bowl.
Toss with vinaigrette and top with feta if desired.

Roasted Butternut Squash with Cumin and Balsamic

1 butternut squash

2 Tbsn olive oil

1-2 Tbsn balsamic vinegar

1/2 tsp cumin

salt and pepper to taste

Peel and seed squash. Sometimes this is easier if you cut it in half and then crosswise in half again. Cut into 1 inch dice.
Place in a glass pan and drizzle with olive oil. Sprinkle with cumin, salt and pepper and a splash of balsamic vinegar.
Roast in a 400 degree oven for about 30 minutes, stirring several times, until soft.

Shaved Brussels Sprouts and Shallot Saute

Servings: 4
Time: 20 minutes
Difficulty: easy
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1 3/4 pounds brussels sprouts

2 tablespoons butter

3 tablespoons olive oil

12 medium shallots, thinly sliced (about 2 cups)

6 garlic cloves, thinly sliced

4 tablespoons pine nuts or pepitas (shelled pumpkin seeds)

2 tablespoons fresh lemon juice

Thinly slice brussels sprouts into circles. Easiest done with a food processor or mandolin. Don’t worry if you end up with some loose pieces.
Roast pine nuts or pepitas in a small dry pan for several minutes until they turn golden. Remove from heat and set aside.
Saute shallots in butter and olive oil in large pan over medium heat. about 3 minutes. Add garlic and cook 1 minute.
Increase heat to medium high and add brussels sprouts, sauté until tender, about 8 minutes.
Add pine nuts and lemon juice. Season with salt and pepper to taste. Serve warm.

Meatless Monday – Breakfast Galette

by joycevandenbergporterFebruary 10, 2014

Are you looking for a special Valentine’s Day breakfast treat for your honey? (Or perhaps, a Valentine’s Weekend breakfast)? Here is a festive twist on your traditional omlette or quiche that looks impressive but is easy to make.

During our summers in Maine, we have a lot of house guests and I like to have an assortment of foods available as people start rolling out of bed. Sometimes its hard boiled eggs, cut up fruit and muffins or bagels, cream cheese and smoked salmon. My favorite though, if I get up early enough, is to make a frittata with whatever veggies I have in the refrigerator. Frittatas are very forgiving, will stay warm for quite a while and are still delicious at room temperature. A galette is more of a cross between a pie and a quiche, more of a rustic free form tart. They can be sweet with apples and cinnamon or savory with vegetables and meats. This version, with veggies, eggs and cheese is perfect for a rainy/snowy morning paired with a little fruit salad and a hot cup of coffee. The red pepper makes it Valentine colors and the shape of the red pepper strips really lends itself to making hearts. I usually form the red pepper into a pinwheel shape but for Valentine’s Day the kitschy hearts are pretty cute.

I know its morning and you don’t want to go to the trouble of making a pie crust-sometimes I don’t either. You can buy an already prepared pie crust or dough that you can easily roll out into a circle. There is very good wheat, whole grain and gluten-free dough available which makes this really easy. I like to have them on hand, just in case the whim strikes me to whip up an apple pie or something, especially in the fall when fruit is falling off the trees. Or you can skip the crust altogether and make a frittata. For that I would recommend using a cast iron pan which can go from sautéing the veggies right into the oven to bake. A homemade pie crust is delicious though if you have the time. Click on the link for easy step by step directions and video: http://allrecipes.com/howto/making-a-pie-crust-step-by-step/

Breakfast Galette

Servings: 4-6
Time: 75 minutes
Difficulty: medium
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1 pie crust

6 fresh eggs

1/4 tsp red pepper flakes

1 small zucchini, thinly sliced

1/Tbsn butter

6-7 mushrooms, sliced

2 scallions, thinly sliced

1 cup assorted cheeses (grated)

1/2 red bell pepper

salt & pepper to taste

Roll out dough and place in a pie pan, letting the excess go over the edges.
Saute mushrooms until they lose their water, about 2 minutes. Turn off heat and add scallions and mix them in to let them soften.

Crack eggs into a small bowl and beat with a fork. Reserve a bit of egg white to brush onto crust. Add red pepper flakes, salt and pepper.

In this order, place veggies into pie crust spreading evenly as you go: zucchini, mushroom mixture and cheese. Pour egg mixture over the top. Arrange red pepper strips into a pinwheel or make them into four hearts.

Fold the edge of the crust over so it overlaps and makes and edge. Brush exposed crust with egg white

Bake at 350 degrees for about 45 minutes or until the middle has puffed up. Cut into quarters, it serves four.

Happy Valentine’s Day!

Meatless Monday – Black & White Chili with Garlic Toast

by joycevandenbergporterFebruary 3, 2014

Welcome to my first post as an official blogger for MeatlessMonday.com, a group that started the Monday Campaigns to promote health and being kind to the planet. Their concept is simple. Just go meat free one day a week. Meatless Monday has since turned into a global movement (active in 29 countries) with a wide network of participating hospitals, schools, worksites and restaurants around the world. You can read more about the history and concept by clicking on my ‘Why Meatless Monday” tab or the Meatless Monday icon on my sidebar.

Now that it has finally rained in California, and the groundhog has determined another 6 weeks of winter (we are relieved here in the parched West, although our East Coast friends are probably feeling done already) its time to bring back the hearty soups and stews. Black and White Chili is a tasty vegetarian (vegan, if you omit the dairy toppings) version of an old favorite. This is a great party or family dish to share with a large group. Just stack some bowls or mugs next to the pot of hot soup and set up a ‘Toppings Bar” with sliced avocado, scallions, various shredded cheeses, chopped jalapenos, chopped cilantro and sour cream or non-fat yogurt. The chili goes great with warm corn or flour tortillas that can be rolled into casual burritos. My favorite side though is garlic toast made with fresh sourdough or ciabatta. Its a great way to use day old bread too. Just add a tossed salad and you’ve got a complete meal. For a creamier chili you can stir up to one cup sour cream right into the chili just before serving . To spice it up add more cayenne. For a less spicy version, reduce or omit the cayenne pepper and use half the green chilis.

Beans are one of nature’s perfect foods. They are an excellent source of protein, fiber and complex carbohydrates and low in saturated fat. They are flavorful, packed with nutrition and inexpensive to boot. Beans are very versatile and can be made to suit any palette. What more could you ask for?

Tip: Canned beans are very convenient and I like to keep a supply in my pantry, however dry beans are inexpensive and easy to prepare. They just take a little planning ahead. Soaking the beans helps remove some of the indigestible sugars that cause a gassy belly. The traditional way to prepare beans is to rinse and cover with 2-3″ cold water. Soak 8 hours or overnight. Drain. Or you can Quick Soak them; rinse dry beans and cover with 2-3″ cold water. Bring to a boil and boil 2 or 3 minutes. Remove from heat, Cover and let sit for 1 – 3 hours. Drain. To cook the beans, cover with 2’ clean water and cook 45 minutes to 3 hours depending on type of bean. Cooked beans should be tender but not falling apart.

Black and White Chili

Servings: 6
Time: 30-40 minutes
Difficulty: easy
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1 tablespoon extra-virgin olive oil
1 cup chopped onions
2 cloves garlic, minced

2 4 oz cans diced green chilis

1-2 zucchini, chopped
4 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon salt

2 (15.5-ounce) cans black beans or one cup dry beans (cooked-see tip above)
2 (15.5-ounce) cans cannellini or great northern beans or one cup dry beans (cooked-see tip above)

Toppings: (Optional)

Sour Cream or plain yogurt

Shredded jack, jalapeno jack or cheddar cheese

Sliced avocado

Sliced scallions

Minced jalapenos

Chopped cilantro

Saute onion in olive oil until translucent. Add garlic, chilis and zucchini and cook another couple of minutes
Add broth and spices and stir to mix
Add cooked beans. If using canned beans, rinse them well. Simmer for 20 or 30 minutes.
Serve with toppings as desired.

Garlic Toast

4 cloves garlic, minced

2 tablespoons butter

2 tablespoons olive oil

1 loaf crusty bread, sliced

3 tablespoons grated cheese, Parmigiano or Romano, optional

Chopped fresh parsley

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan and heat until butter is melted. Stir to combine.
Toast bread under broiler until its golden brown in color. (Watch carefully as it burns quickly)
Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. Return to broiler for about a minute.

Meatless Monday – Black & Wild Rice with Roasted Squash

by joycevandenbergporterJanuary 27, 2014

Forbidden Rice, the name conjures up visions of colorful satin, harem pants and priceless jewels. Forbidden rice (also called black or purple rice) may have gotten its name from ancient China when it was considered the finest grain (due to its rarity and high nutritional value) and only emperors were allowed to eat it. Luckily for us, forbidden rice is much more readily available and is becoming more popular as a food staple. It has a wonderful nutty flavor and consistency, and that glorious color that turns your rice dish into a masterpiece – plus its loaded with fiber and nutrition. ‘Black rice was proclaimed as a ‘superfood’ worldwide largely thanks to an important piece of research by Dr. Zhimin Xu, titled “Black rice rivals pricey blueberries as source of healthful antioxidants”. The research stated that “just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants”‘ (Wikipedia)

I love forbidden rice, pretty much any way I’ve ever had it, but have to admit that this recipe from Bon Appetite (January, 2014) is simply the best. I decided to try it because the photo in the magazine was just so beautiful, but as I was making it, I thought some of the ingredients (like pomegranate seeds and microgreens) seemed out of place so I was tempted to leave them out. I’m glad I didn’t because every ingredient adds another unique burst of flavor. I tasted the dish both with the honey, vinegar dressing and without. Both ways are good but the dressing makes it taste a bit more like a salad rather than a main course. I did not have pistachios so substituted pepitos (shelled pumpkin seeds) which tasted great. You can also substitute sprouts or fresh herbs like cilantro or parsley for the microgreens. This dish is meant to be served at room temperature which makes it perfect to bring to a party or for a buffet. Sometimes its nice to have a fuss free meal that doesn’t have to be served piping hot. You can make it ahead and chill it in the refrigerator (without the microgreens). Just bring it to room temperature, add the greens and toss.

I was inspired to make a Caesar salad when I saw a package of Kali Parmesan Crisps in Whole Foods. They add a delicious salty crunch in place of croutons. I looked up the recipe out of curiosity. Its only finely shredded parmesan cheese, spread into circles and baked for 5 minutes. Next time I will make them at home.

Ingredients:

1 1/2 cup black rice

1/2 cup wild rice

kosher salt

1/2 medium or 1 small butternut squash

1/2 cup olive oil

1/4 cup red wine vinegar

2 tsp honey

2 scallions, thinly sliced

1 cup pomegranate seeds

1 cup microgreens (or parsley or cilantro)

1/2 cup pistachios (or pepitas – shelled pumpkin seeds)

Cook black rice and wild rice in a large pot of boiling water with about 4 cups vegetable broth or salted water about 35 minutes or until tender. Remove from pot into a large bowl.

Preheat oven to 450. Half, seed and peel the squash and cut into cubes. I found a small squash so used the whole thing. Place squash cubes in a baking dish and toss with 1/4 cup olive oil. Season with salt and pepper.

Roast squash 20 to 25 minutes, stirring a couple of times. Remove from heat and let cool.
Whisk vinegar, honey and 1/4 cup oil in a large bowl. Add rice, squash, pomegranate, microgreens and pistachios; toss to combine.

Black and Wild Rice with Roasted Squash

Servings: 6
Time: 45-60 minutes
Difficulty: medium
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1 1/2 cup black rice

1/2 cup wild rice

kosher salt

1/2 medium or 1 small butternut squash

1/2 cup olive oil

1/4 cup red wine vinegar

2 tsp honey

2 scallions, thinly sliced

1 cup pomegranate seeds

1 cup microgreens (or parsley or cilantro)

1/2 cup pistachios (or pepitas – shelled pumpkin seeds)

Cook black rice and wild rice in a large pot of boiling water with about 4 cups vegetable broth or salted water about 35 minutes or until tender. Remove from pot into a large bowl.
Preheat oven to 450. Half, seed and peel the squash and cut into cubes. I found a small squash so used the whole thing. Place squash cubes in a baking dish and toss with 1/4 cup olive oil. Season with salt and pepper.
Roast squash 20 to 25 minutes, stirring a couple of times. Remove from heat and let cool.
Whisk vinegar, honey and 1/4 cup oil in a large bowl. Add rice, squash, pomegranate, microgreens and pistachios; toss to combine.

Caesar Salad with Parmesan Crisps

Servings: 4
Time: 15 minutes
Difficulty: easy
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Black Rice Caesar

1 head romaine, cleaned and cut

cherry tomatoes(optional)

scallions, thinly sliced

parmesan crisps (homemade or packaged)

Arrange vegetables in a bowl and toss with dressing. Top with crisps.

Dressing: Mix all ingredients in a blender or food processor.

6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Vinegar
2 tablespoons mayonnaise
1/2 cup olive oil
Salt
Pepper
Lemon juice
Minced anchovy fillets (optional)

Meatless Monday-White Bean & Swiss Chard Soup, Arugula Salad and Dark Chocolate Bark

by joycevandenbergporterJanuary 13, 2014

Looking for a great NFL Playoff Game dinner idea? I had the pleasure of trying this lovely soup at a football party last week, compliments of Barbara McCrum. It was really delicious. I know I went back for seconds! Barbara served the soup with an arugula salad with toasted marcone almonds and crumbled goat cheese tossed in vinaigrette. To top it off, Dawn O’Dell made the most decadent dark chocolate bark with coconut, dried fruit and sea salt. We were all licking every last bit of chocolate off our fingers, it was that good. I am off to Cuba this week so will not be in my kitchen, however, I am featuring Barbara and Dawn as my guest chefs today. Thank you Barbara and Dawn for sharing!

The White Bean & Swiss Chard Soup is vegan, low fat and loaded with nutrients and protein. It is surprisingly creamy even though there is no milk or cream (due to pureeing some of the beans). You can substitute any dark leafy green for the swiss chard. The chocolate bark is also vegan and using a 70% chocolate makes it super rich in antioxidants and considered a superfood. The nuts and fruits add good oils plus vitamins and minerals, so this is a yummy dessert you can feel good about eating!

Of course after that fun party and delicious meal, I had to run out and buy the cookbook that both of these recipes came from, “It’s All Good” by Gwyneth Paltrow. This is a great cookbook for those on special diets, like vegan, gluten free or elimination, or even just for people who want to eat well. It is not vegetarian but features really healthy and fairly simple but delicious recipes. If we can all look like Gwyneth Paltrow, even better! I’m sure GMD will be seeing more from this cookbook…

White Bean and Swiss Chard Soup

Servings: 6
Time: 45-60 minutes
Difficulty: easy
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2 Tbsn olive oil

2 leeks, thoroughly washed and finely chopped

1 large yellow onion, finely diced

2 garlic cloves, minced

1 bay leaf

Coarse sea salt

4 cups vegetable stock

14 oz can cannellini or gigante beans

1 bunch swiss chard, leaves roughly chopped and stems discarded

Freshly ground pepper

Heat the oil in a large, heavy pot over medium heat. Add the leeks, onion, garlic and bay leaf along with a heavy pinch of salt and cook, stirring now and then, until softened but not browned, 10 minutes.
Add the vegetable stock and the beans to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until everything has completely softened and the soup is wonderfully fragrant, about 20 minutes. Remove and discard the bay leaf.
Carefully puree 2 cups of the soup in a blender or food processor and return it to the pot. Add the swiss chard and cook over medium high heat just until they’ve wilted, about 3 minutes. Season the soup with salt and pepper to taste.
Serve with a fresh tossed salad.

White Bean & Swiss Chard Soup

Dark Chocolate Bark

Servings: 6-8
Time: 30 minutes
Difficulty: easy
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Dark Chocolate Bark with Coconut, Almonds & Sea Salt

7 oz good quality dark chocolate (like Green & Black’s 70% bars), roughly chopped

2 Tbsn sliced almonds, roasted

2 Tbsn combination dried apricots, cherries and golden raisins, chopped

2 Tbsn unsweetened coconut flakes

1 tsp Maldon sea salt

Line a sheet pan with parchment paper and set aside.
Bring a small pot of water to a boil, then lower to a simmer. Put the chocolate in a glass or stainless steel bowl and set it over the pot of water. Stir the chocolate until it’s completely melted and immediately pour it onto the prepared pan.
Evenly sprinkle the rest of the ingredients over the chocolate.
Put the pan in the freezer until the chocolate sets, about 15 minutes. Break the chocolate into pieces and eat immediately, or store at room temperature in an airtight container if your house is cool or in the refrigerator if its summertime.

Chef’s Tip: The more you stir or whisk the chocolate, the shinier it gets. Feel free to use other dried fruits and nuts like cashews, hazelnuts, dried cherries, spicy red chili flakes,

etc.