Meatless Monday – Charred Okra with Tomatoes

by joycevandenbergporterJune 22, 2015

OKRA, Love it or Leave it? Where do you come down on this divisive vegetable? There doesn’t seem to be room for ambivalence here. People seem to love it or hate it. Okra happens to be my husband’s absolute favorite vegetable, and unfortunately for him, it has always been my least favorite, so I have avoided it as much as possible, until now. I have always found okra to be gluey and sticky so when I ran across a recipe which chars the okra in a ‘screaming hot pan’ to cook off the mucilage that makes okra ~~slimy~~ slippery, I was hoping for a winner. Well I was not disappointed. Thank you Keith at Mad Delicious for the excellent recipe! You have made me an okra believer! Even those who are not fans of okra may change their minds with this one which combines smokey okra, charred onion and garlic, along with sweet wilted tomato and a sprinkling of fresh herbs and lemon zest. You just may be pleasantly surprised!

What is okra anyway? Okra, which is also called ladies’ fingers, bhindi, bamia, ochro or gumbo depending on where you are in the world, is a flowering plant in the mallow family which makes it related to cotton, cocoa, and hibiscus. I couldn’t really see the connection between these seemingly dis-similar plants until I ran across the following photo of an okra flower in bloom which actually looks kind of like a hibiscus flower – mystery solved.

Okra Flower Photo Credit: Wikipedia

In spite of it’s reputation for being a somewhat unpopular vegetable (unless you are in the South where it is well loved), Okra is considered a nutrient dense food, which means it supplies a lot of nutrients for a relatively low number of calories. Okra is a good source of calcium, fiber, vitamin C, protein, folate, manganese and magnesium plus phytonutrients; beta carotene, lutein, zeaxanthin (for those keeping track). These are some pretty good reasons to give okra another try. It might just win you over too…

TIPS: The original recipe called for peeling the tomatoes with a serrated peeler before cooking. I don’t have a serrated peeler (my potato peeler didn’t work) and I didn’t want to go to the trouble to blanch and shock the tomatoes in ice water to remove the peels, so I left the skins on with very good results. When selecting okra at the market, choose smaller pods which are less likely to get slippery when cooked. Food gets done pretty quickly when cooked on high heat, so I would recommend having everything chopped and measured before you start cooking.

Recipe adapted from Keith Schroeder,Mad Delicious-Cooking Light July 2015 He’s also got a new cookbook coming out for Cooking Light, “Mad Delicious“, which looks like it might be a good one!

CHARRED OKRA WITH TOMATOES

1-2 Tbsn high heat oil (avocado, olive or coconut are good choices)
1/2 lb fresh okra
1 small or 1/2 large onion
3-5 cloves garlic
2-3 plum tomatoes
1/4 tsp sugar
1/4 tsp red pepper flakes
1 Tbsn butter
2 tsp fresh thyme, chopped
1 tsp grated lemon zest
1/2 tsp salt

Prepare the vegetables. Slice okra in half lengthwise. Halve and slice the onion into thin wedges. Seed and julienne the tomatoes.

Measure out the sugar, red pepper, butter chopped thyme, lemon zest and salt.

Heat a large skillet (cast iron if possible) over high heat. Add oil to pan and allow to get hot. Add okra in a single layer, seed side down, and cook without stirring for about 3 minutes or until charred. Stir. (Do in batches if necessary and then stir to combine).

Add onion and garlic and cook 2-3 minutes or until lightly charred.

Add tomato, sugar and pepper and cook about a minute, or just to soften the tomatoes.

Remove from heat and stir in butter, thyme, zest and salt.

Serve over red or brown rice, if desired.

Charred Okra with Tomatoes

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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Prepare the vegetables. Slice okra in half lengthwise. Halve and slice the onion into thin wedges. Seed and julienne the tomatoes.
Measure out the sugar, red pepper, butter chopped thyme, lemon zest and salt.
Heat a large skillet (cast iron if possible) over high heat. Add oil to pan and allow to get hot. Add okra in a single layer, seed side down, and cook without stirring for about 3 minutes or until charred. Stir. (Do in batches if necessary and then stir to combine).
Ad onion and garlic and cook 2-3 minutes or until lightly charred.
Add tomato, sugar and pepper and cook about a minute, or just to soften the tomatoes.
Remove from heat and stir in butter, thyme, zest and salt.
Serve over red or brown rice, if desired.

Wheatless Wednesday – Arugula, Corn and Tomato Salad with Jalapeno Vinaigrette

by joycevandenbergporterJune 10, 2015

1-2-3-GONE! Or ‘How to make a salad disappear!’ Want to hear more magic words? How about; Ready in 15 minutes or less… I am very lucky to have been graced with a bounty of lovely, ripe tomatoes so early in the season. I’m heading out of town this weekend (to Charleston, so I foresee some southern cooking in my future) and I needed to use some of my fresh tomatoes before I go. I also happened to have some young, white corn that is so sweet and tender that it can be eaten raw, right off the cob. Now that is good corn! With these ingredients, I couldn’t really go wrong. I tossed them together in a salad with baby arugula and avocado, then drizzled them with a yummy jalapeno vinaigrette that is loaded with fresh basil and cilantro. But it’s really about the tomatoes and the corn, so don’t hold back. I served this to a group of men, watching the NBA playoffs last night and almost didn’t get a chance to take photos. Luckily I managed to snap a few before they all descended. I served the salad with corn tortilla chips which were a great pairing. (Alas, no photos…They were too quick.)

But corn is a carb! Fear not my carb-avoiding friends. Corn is a high quality, slow digesting complex carbohydrate and a great source of vitamins, minerals and fiber. Corn has high amounts of insoluble fiber — meaning, the kind of fiber that goes through the body intact and gets things going in the bowels (~~You didn’t read that here!~~) Insoluble fiber has been shown in research to help feed the “good” bacteria in our gut which is very important in our over-processed world. Corn is also gluten free which makes it a good choice for those avoiding wheat and wheat products.

TIPS: Consider serving the salad in individual glass jars or small bowls. This is a great use of leftover corn on the cob, either grilled, steamed or boiled. Just slice it off the cob and you’ve got the start of a great meal! I love the Jalapeno Vinaigrette. It’s just slightly spicy and the fresh herbs give it a pesto-like quality which is really delicious on this salad. If you like food really spicy, add a second jalapeno or include some of the seeds. I also added fresh mozzarella because I had a large crowd of hungry men to feed, but it’s not really necessary. The real stars here are the fresh, ripe vegetables.

ARUGULA, CORN AND TOMATO SALAD WITH JALAPENO VINAIGRETTE

2 cups fresh baby arugula
3 ears fresh corn (or 2 cups frozen corn)
3-4 large tomatoes (or combination with cherry tomatoes)
1-2 avocados
6 oz fresh mozzarella (optional)

JALAPENO VINAIGRETTE
1 large jalapeno pepper
1 cup fresh herbs (basil and cilantro)
1 clove garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsn fresh lime juice
1/2 tsp salt

Wash and dry arugula and place in a large serving bowl

Shuck corn and cut the kernels off the cob using a sharp knife. If the corn is young and sweet, put it right into the salad. If it’s a bit chewy you can steam.boil or pan fry it for a few minutes. Let it cool before you put it in the salad. You can also grill the corn first (before you cut it off the cob, shucked or unshucked).

Chop tomatoes into a medium dice. Cut cherry tomatoes into halves or quarters. Add to salad.

Cut mozzarells, if using, into medium sized cubes.

Chop avocado into a medium dice. Add to salad.

Put all vinaigrette ingredients into a food processor and blend until smooth.

Drizzle salad with vinaigrette and toss to combine. Serve with tortilla chips if desired.

Arugula, Corn and Tomato Salad with Jalapeno Vinaigrette

Servings: 46
Time: 10 minutes
Difficulty: easy
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2 cups fresh baby arugula
3 ears fresh corn (or 2 cups frozen corn)
3-4 large tomatoes (or combination with cherry tomatoes)
1-2 avocados
6 oz fresh mozzarella (optional)

JALAPENO VINAIGRETTE
1 large jalapeno pepper
1 cup fresh herbs (basil and cilantro)
1 clove garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsn fresh lime juice
1/2 tsp salt

Wash and dry arugula and place in a large serving bowl
Shuck corn and cut the kernels off the cob using a sharp knife.
If the corn is young and sweet, put it right into the salad. If it’s a bit chewy you can steam.boil or pan fry it for a few minutes. Let it cool before you put it in the salad. You can also grill the corn first (before you cut it off the cob, shucked or unshucked).
Chop tomatoes into a medium dice. Cut cherry tomatoes into halves or quarters. Add to salad.
Cut mozzarells, if using, into medium sized cubes
Chop avocado into a medium dice. Add to salad.
Put all vinaigrette ingredients into a food processor and blend until smooth.
Drizzle salad with vinaigrette and toss to combine.
Serve with tortilla chips if desired.

Meatless Monday – Kale Salad with Lentils and Wild Rice

by joycevandenbergporterJune 8, 2015

This one is for you, Margie! My sister, Margaret, asked me to come up with a new lentil salad recipe, so here you go! Thank you for the inspiration – this one is a keeper! Lentils and rice are one of my favorite food combinations but they can be heavy which makes them a perfect belly warming winter meal but luckily those cold winter months are behind us. I decided to lighten them up for summer by tossing French green lentils in a salad with chewy wild rice, toasted pine nuts, tomatoes and kale. Top with scallions, fresh herbs, crumbled feta and a drizzle of lemony vinaigrette for a really delicious and satisfying salad.

Lentils come in a rainbow of colors, each with their own characteristics. In general, the darker the lentil, the firmer the texture. Lighter colored lentils, like yellow and red, are quite mushy when cooked and best for soups. Brown lentils have a nice flavor but can get mushy if cooked too long. French green lentils (pictured above) are my favorite but closely followed by Black Beluga lentils which I often use with colorful squashes because of the striking color contrast. If you don’t normally eat lentils, here are Five Reasons why you should start:

PROTECT YOUR DIGESTIVE SYSTEM – high in fiber
PROTECT YOUR HEART – significant amount of folate and magnesium
STABILIZE YOUR BLOOD SUGAR – full of complex carbohydrates
HIGH IN PROTEIN- the vegetable with the highest level of protein other than soybeans
IMPORTANT MINERALS AND ANTIOXIDANTS – good source of iron, magnesium and zinc

Wild rice is actually not really rice. It’s the seed of the water grass, Zizania. It has a wonderful chewy texture and nutty flavor that is really good in this salad, however it packs it’s own nutritional whollop. Wild rice is also a good source of protein, fiber, iron and copper as well as other minerals and vitamins including B complex. Together, they make this meal hearty enough to be a main course.

Should we even talk about kale? We all know it’s the reigning queen of leafy greens for it’s nutritional benefits, and rightly so. I used a bunch of red kale from my CSA box but lacinato (dino) or curly kale will work well too. Since kale is so fibrous, I removed the center rib and sliced the leafy green leaves into thin julienne strips. This preparation makes it easier to eat and allows the flavors to blend more easily since all the other ingredients are so small. I learned one unexpected benefit of using kale in salads instead of more traditional lettuces. I had some leftover salad which I stored in the refrigerator. Well you know what happens to salads that have already been dressed that sit in the refrigerator overnight… Two days later, I remembered the salad and went to throw it away but it still looked okay. I ate it for lunch and it was still surprisingly good. The kale held up really well. Who knew?

TIPS: I used two Roma tomatoes for this salad because they are easier to dice and have fewer juices and seeds than the larger Beefsteak or Celbrity types, however, any ripe tomato will work. If you aren’t a fan of wild rice, you can use a wild rice mix or substitute any kind of rice you like. A long grain rice cooked al dente will give better results than the stickier shorter grains.

Kale Salad with Lentils and Wild Rice

1/2 cup dry wild rice
1/2 cup dry lentils (green, black or brown)
1 large or 2 smaller tomatoes, finely diced
2 cups kale, thinly sliced
1/3 cup pine nuts
1/4 cup cilantro or parsley, chopped
2-3 scallions, thinly sliced
1/2 cup crumbled feta (optional)

VINAIGRETTE

¼ cup Olive Oil
1 Tbsn lemon juice
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried marjoram
1/4 tsp coriander
1/8 tsp cayenne pepper
1/2 tsp salt

Cook the wild rice according to package instructions (about 45 minutes). Remove from heat and let cool, uncovered.

Cook the lentils according to package instructions but make sure they don’t get too soft. They should be firm enough to maintain their shape. Remove from heat and let cool, uncovered.

Toast pine nuts in a dry pan over medium heat until golden brown. Remove from heat and let cool

Wash kale and remove the thick center rib. Stack kale and slice thinly crosswise. Place in a large serving bowl
.
Whisk together all vinaigrette ingredients and set aside.

Transfer wild rice, lentils, pine nuts and cilantro to bowl with kale. (Wild rice and lentils can be slightly warm but not hot)

Just before serving, toss with vinaigrette. Serve with crumbled feta or goat cheese, if desired.

Kale Salad with Lentils and Wild Rice

Servings: 4-6
Time: 60 minutes
Difficulty: easy
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VINAIGRETTE

¼ cup Olive Oil
1 Tbsn lemon juice
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried marjoram
1/4 tsp coriander
1/8 tsp cayenne pepper
1/2 tsp salt

Cook the wild rice according to package instructions (about 45 minutes). Remove from heat and let cool, uncovered.
Cook the lentils according to package instructions but make sure they don’t get too soft. They should be firm enough to maintain their shape. Remove from heat and let cool, uncovered.
Toast pine nuts in a dry pan over medium heat until golden brown. Remove from heat and let cool
Wash kale and remove the thick center rib. Stack kale and slice thinly crosswise. Place in a large serving bowl.
Whisk together all vinaigrette ingredients and set aside.
Transfer wild rice, lentils, pine nuts and cilantro to bowl with kale. (Wild rice and lentils can be slightly warm but not hot)
Just before serving, toss with vinaigrette. Serve with crumbled feta or goat cheese, if desired.

Wheatless Wednesday – Tomato & Eggplant Stacks with Basil Vinaigrette

by joycevandenbergporterJune 3, 2015

Basil + Tomatoes = Love. If asparagus is the harbinger of spring, tomatoes are the essence of summer. I reaped the first ripe tomatoes from my garden yesterday, still warm from the sun. What a treasured bounty! It was so warm in March in California that I decided to plant tomato seedlings then which is very risky but I got lucky, or rather temperatures never dropped too low and I never even had to cover my tender plants at night. So now I am enjoying the largesse. I had planned something entirely different using lentils and eggplant for dinner tonight but could not resist the pull of my fresh tomatoes so I ended up making Tomato and Eggplant Stacks layered with fresh mozzarella and avocado drizzled with a fresh Basil Vinaigrette. Bliss!

I did have a little mishap in the garden, however. I was trying to tuck a heavily laden branch behind a support and the stem snapped. It didn’t break all the way so I decided to ‘bandage’ it up with a bit of painter’s tape and hope for the best.

Do you see the little blue ‘bandage’? If my doctoring doesn’t work, I will be ripening about a dozen green tomatoes on my windowsill. Crossing my fingers…

What can I tell you about tomatoes except that they are the ultimate in summer dining? Did you know that Tomatoes were a wonderful gift from the Mayans? Tomatoes are native to the Central America and were cultivated by the Aztecs centuries before the Spanish explorers introduced them to rest of the world. Lucky for us! Besides being delicious, tomatoes are nutrient dense, loaded with vitamins, minerals, fiber and phytonutrients. They are an especially good source of Vitamin C and the phytonutrient, Lycopene, which is a beneficial antioxidant. So slice away! Put them on sandwiches, in salads or add them to your morning toast with a slice of avocado and a sprinkle of fresh basil. Yum!

TIPS: To easily remove the avocado pit, strike down on the pit with a sharp knife and twist until it come out. You can roast the eggplant ahead of time, even the day before, and store in the refrigerator. Just bring to room temperature before assembling. For best results, use eggplant and tomatoes that are a similar size.

For a more colorful arrangement, use a variety of tomatoes. If you aren’t into stacking, just throw everything together in a large bowl and drizzle with basil vinaigrette.

TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE

3-4 fresh, ripe tomatoes
1 small globe eggplant
1 avocado, ripe but firm
6 oz fresh mozzarella, optional

BASIL VINAIGRETTE

1 cup fresh basil, plus more for garnish
1 small shallot or 2-3 scallions
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp honey or agave
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Slice eggplant crosswise into 1/3 inch rounds.

Brush eggplant slices with olive oil and roast in the oven at 425 for 20 to 25 minutes, or until lightly browned, turning halfway through,. Or grill them on both sides. Let cool.

Place all vinaigrette ingredients into a blender or food processor and blend until smooth. Set aside.

Slice tomatoes and mozzarella into 1/3 inch rounds. Cut avocado in half crosswise, remove pit (see tips) and peel. Slice into 1/3 inch rounds. (Make slices thicker or thinner to your liking)

Build stacks by placing one tomato slice as the base, then eggplant, mozzarella, tomato, avocado then tomato.

Drizzle with vinaigrette and garnish with fresh basil. I also had some balsamic reduction left from my Antipasti Platter which I put out for extra drizzling. Balsamic Reduction Recipe HERE.

Tomato & Eggplant Stacks with Basil Vinaigrette

Servings: 6
Time: 45 minutes
Difficulty: easy
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TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE

3-4 fresh, ripe tomatoes
1 small globe eggplant
1 avocado, ripe but firm
6 oz fresh mozzarella, optional

BASIL VINAIGRETTE

1 cup fresh basil, plus more for garnish
1 small shallot or 2-3 scallions
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp honey or agave
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Slice eggplant crosswise into 1/3 inch rounds.
Brush eggplant slices with olive oil and roast in the oven at 425 for 20 to 25 minutes, or until lightly browned, turning halfway through,. Or grill them on both sides. Let coo.
Place all vinaigrette ingredients into a blender or food processor and blend until smooth. Set aside.
Slice tomatoes and mozzarella into 1/3 inch rounds.
Cut avocado in half crosswise, remove pit (see tips) and peel. Slice into 1/3 inch rounds.
Build stacks by placing one tomato slice as the base, then eggplant, mozzarella, tomato, avocado then tomato
Drizzle with vinaigrette and garnish with fresh basil.

Wheatless Wednesday – Quinoa Black Bean Tacos with Chili Lime Sauce

by joycevandenbergporterMay 27, 2015

I – LOVE – THESE – TACOS! They have all the Yum (and protein) and none of the unhealthy. Ever since the popularity of my Black Bean Chili Con Quinoa, I have been wanting to make a taco version . I have been craving tacos and these did not disappoint. Picture spicy quinoa and rich, earthy black beans topped with avocado, jalapenos, black olives and crumbly queso drizzled with a creamy chili, lime sauce. I DID NOT MISS THE MEAT!

Quinoa makes a great meat substitute. It has great texture when added to sauces and the red quinoa is visually appealing as well, although you could use any color quinoa you have in your pantry. Quinoa is known as ‘The Mother of all Grains’ because of its health benefits. It is a complete protein that contains all nine of the essential amino acids and the highest fiber content of any of the whole grains. Loaded with vitamins and minerals, it is high in magnesium, potassium, zinc and iron, the most common minerals that people lack. Not only is quinoa a nutritional powerhouse, it is also a smart little cookie. It creates saponin, a naturally bitter substance, to protect itself against hungry foragers who don’t like the bitter taste. Saponin comes off easily in water, so make sure you don’t skip the step of rinsing your quinoa in a fine sieve before cooking.

Black Beans are a personal favorite of mine for their rich and earthy flavor, but they are also loaded with fiber, protein, vitamins and minerals. Digging in to these tacos with both black beans AND quinoa, you won’t leave the table hungry… but you may go back for seconds. Just sayin’.

TIPS: I like to saute the cooked quinoa with onions and garlic before adding the tomato and spices, however, if you are looking for a shortcut (even if its just saving the extra pan to wash). saute the onion and then add the quinoa and 1 cup of water and cook until the water has evaporated and the quinoa ‘tails’ have come out. Then add the spices, tomatoes, beans and more water if necessary and cook another 5 minutes or so.

QUINOA BLACK BEAN TACOS WITH CHILI LIME SAUCE

1/2 cup red quinoa
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, finely minced
1 cup water or vegetable broth
1 cup crushed tomatoes (or small can tomato paste with extra liquid)
2 Tbsn chili powder
1 Tbsn ground cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1.4 tso black pepper
1 (15 oz) can black beans, drained and rinsed
12 corn tortillas

CREAMY CHILE LIME SAUCE
1 cup plain yogurt (any kind)
1 Tbsn chili powder
1/2 tsp cumin(optional)
2 Tbsn fresh lime juice

TOPPINGS (Optional):
chopped cilantro
crumbled queso (Jack or cheddar cheese)
diced avocado
sliced black olives
choppe jalapenos
diced tomatoes
hot sauce
shredded lettuce

Saute onion in olive oil over medium high heat until golden and tender, 3-5 minutes.

Add cooked quinoa and garlic and saute several more minutes..

Stir in tomatoes, chili powder, cumin, cayenne, salt and pepper. Add one cup of water or broth and simmer about 10 minutes.

Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasion.

Warm tortillas on low heat in a heavy covered cast iron pan, flipping to prevent the bottom tortillas from getting to crispy. Or heat them carefully in the microwave or keep them warm in a tortilla warmer (if you have one).

Mix yogurt, chili powder, cumin and lime juice in a small bowl and set aside. For easier (and more artistic) drizzling pour into a fine tipped squeeze bottle.

Serve quinoa mixture with tortillas and desired toppings. Drizzle with Chili Lime Sauce.

If you want to completely ditch the carbs, how about a lovely taco salad – a lighter, flavor filled option. Just pile it on and drizzle…. Maybe your artistic side will come out – or not!

Quinoa Black Bean Tacos with Chili Lime Sauce

Servings: 4
Time: 30 minutes
Difficulty: easy
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1/2 cup red quinoa
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, finely minced
1 cup water or vegetable broth
1 cup crushed tomatoes (or snall can tomato paste with extra liquid)
2 Tbsn chili powder
1 Tbsn ground cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1.4 tso black pepper
1 (15 oz) can black beans, drained and rinsed
12 corn tortillas

CREAMY CHILE LIME SAUCE
1 cup plain yogurt or sour cream
1 Tbsn chili powder
2 Tbsn fresh lime juice

TOPPINGS (Optional):
chopped cilantro
crumbled queso (Jack or cheddar cheese)
diced avocado
sliced black olives
choppe jalapenos
diced tomatoes
hot sauce
shredded lettuce

Saute onion in olive oil over medium high heat until golden and tender, 3-5 minutes.
Add cooked quinoa and garlic and saute several more minutes..
Stir in tomatoes, chili powder, cumin, cayenne, salt and pepper. Add one cup of water or broth and simmer about 10 minutes.
Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasion
Warm tortillas in a heavy covered cast iron pan, flipping to prevent the bottom tortillas from getting to crispy.
Mix yogurt, chili powder, cumin and lime juice in a small bowl and set aside.
Serve quinoa mixture with tortillas and desired toppings. Drizzle with Chili Lime Sauce.

10 Mother’s Day Recipe Ideas

by joycevandenbergporterMay 8, 2015

For those of you who are still looking for Mother’s Day inspiration, I have compiled 10 vegetarian and vegan ideas to help you pamper your Mom on her special day. Just click on the links below for recipes and directions or Pin them for later (See below).

Happy Mother’s Day!-Joyce

Heart Shaped Eggs Start your Mom’s day with these adorable and easy heart eggs with toast, strawberries and a big mug of coffee. LOVE.

Summer Vegetable Tart Slices of eggplant, zucchini and tomato alternating with fresh mozzerella baked into a flowery tart. This is a personal favorite and although it’s not quite summer yet, these vegetables are readily available now or you can substitute what you have on hand.

Asparagus and Goat Cheese Tart Serve this easy and fast tart with a salad and a glass of wine. Done! Top it with cherry tomatoes which will blister and wilt for a colorful presentation.

Endive Salad Bites (with crumbled goat cheese, avocado, citrus and red grapes) Serve 2 or 3 as a wonderful salad course or platter them as lovely appetizers.

Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms Israeli or Pearl Couscous combined with spring vegetables makes an elegant and delicious vegan dish.

Fava and Spring Pea Risotto with Greens Risotto with young fava beans and peas is the essence of springtime. It’s also special in that fava beans are only around for a short time so get them while you can. (vegan)

Roasted Beet Salad with Ripe Peaches and Goat Cheese This is a colorful and satisfying salad topped with a yummy balsamic vinaigrette, fresh mint and basil. Apricots are in season and would make a good substitute if you can’t find good peaches.

Black Bean Quinoa Salad I love this colorful quinoa salad with mango, red pepper, purple onion and black beans with a tasty cumin orange vinaigrette. Delicious, happy and vegan!

Meatless Monday – Crostini with Fava Beans and Lemon Ricotta I love tender young fava beans and piled on top of toasted ciabatta and creamy ricotta with lemon and parmesan = Yum! Pair with soup or a salad for an elegant meal.

Potato Crusted Spinach Herb Torta Beautiful flowery crust made with potato slices (which taste like french fries) and gluten free. What’s not to love…

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Wheatless Wednesday – Potato Crusted Spinach Herb Torta

by joycevandenbergporterMay 6, 2015

Elegant and delicious, perfect for Mother’s Day, this beautiful torta is made with creamy ricotta, feta, spinach and fresh herbs in a pretty crust that looks like a flowery pie crust but tastes like french fries. Not kidding! I warned that this week was all about Mother’s Day! Not that this dish can only be made for a special occasion, it’s just that I think all mothers deserve something beautiful and pretty on their special day. Moms are certainly worth a little extra effort to thank them for all their years of ~~servitude~~ wonderful mothering, which we all know is a 24/7 #lifelong #novacation job.

I adapted this lovely recipe from Grown To Cook but it is originally from Deborah Madison: Vegetarian Cooking for Everyone, Revised,.so thumbs up to both of them. The ingredients are simple, typical breakfast ingredients you would use to make an omlette and hash browns. With a bit of effort, you can turn them into a showpiece, great for a brunch or garden party. It’s not hard to make but cooking the potatoes first takes a bit of time since they won’t all fit in the pan at the same time. Otherwise it’s pretty easy to assemble. Potatoes are the ultimate gluten free crust substitute. Nutritionally speaking, potatoes win hands down over traditional crusts made with white flour and lard/butter. Potatoes are complex carbohydrates and a great source of vitamin C, potassium (one potato has more than a banana), vitamin B6 and a host of trace minerals and have NO fat, sodium or cholesterol (except for what you add). Use a good olive or avocado oil and even fried, they are still healthy.

Spoiler Alert! Stay tuned. On Friday I will be posting a compilation of 10 ideas to make for your Mother’s Day brunch, lunch or dinner.

TIPS: I used my fancy new mandolin to slice the potatoes and loved the perfection of each thin slice. I gave away my ‘professional’ mandolin, the one that real chefs use with lots of parts and adjustments, after my friend sliced off the end of her finger. I just didn’t trust it any more. This one, however, I would feel comfortable letting inexperienced or young cooks use (with supervision, of course). I also used a springform pan which makes the torta removal very easy, as you just release the spring and the sides magically come off. Springform pans come in many sizes. This recipe is for a 9 1/2 inch round springform pan which is on the smaller side. If you have a larger pan, you may want to double the filling recipe or make 1 1/2 times the amount listed or your filling will be quite thin. For the size of my pan (10 1/2), I should have made 1 1/2 times the filling. Next time…

POTATO CRUSTED SPINACH HERB TORTA

3 large russet potatoes
1/4 cup olive oil
4 cups spinach leaves, stems removed
2 eggs
1 cup ricotta
1 1/2 cups chopped spring herbs: parsley, chives, dill
2/3 cup feta, crumbled
grated zest of 1 lemon
salt, pepper

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown. Slice the third potato lengthwise, also 3-4 mm thick.

Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife. Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle the long potato slices generously with salt while still warm.

Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.

In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.

Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.

Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.

Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.

Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.

Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.

Serve warm or at room temperature.

Potato Crusted Spinach and Herb Torta

Servings: 6
Time: 90 minutes
Difficulty: medium
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Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown.
Slice the third potato lengthwise, also 3-4 mm thick.
Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife.
Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle potatoes with salt while still warm.
Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.
In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.
Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.
Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.
Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.
Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.
Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.
Serve warm or at room temperature.

Wheatless Wednesday – Tofu ‘Steaks’ with Chimichurri Sauce

by joycevandenbergporterApril 29, 2015

Is there a place where meat lovers and vegans can co-exist in happiness? I think I’ve found the holy grail! Here is a ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures… Each tofu steak is a hefty seven ounces and my meat loving husband devoured his (I’m talking a full member of the clean plate club) and went back for seconds. Furthermore, when my 20 year old son walked into the kitchen, he said “It smells so good in here!” Winning! The tofu is first brushed with a spicy and savory marinade and then pan seared and topped with a fresh and zesty chimichurri sauce, a South and Latin American condiment that is loaded with chili peppers, fresh herbs and garlic. I also sauteed broccolini and topped that with a bit of chimichurri for added punch. Trust me, chimichurri is good on almost anything and it can be made spicy or mild depending on your taste. No wonder it’s so popular. Originating in Argentina, it is commonly used to top grilled steak, which is one reason it’s so good on this dish. Long grained brown basmati rice served as a nice base but these tofu steaks would also be great in a sandwich with crusty bread, some fresh greens and, of course, chimichurri. I will definitely be making this again!

Even though the tofu should be allowed to drain for about 10 minutes, this recipe still takes less than 30 minutes. Just slice the tofu and let it drain. While it’s draining, prepare the chimichurri sauce and the marinade. Brush the tofu with the marinade and let sit while you prepare the rice or other veggies you’re serving. The tofu only takes about 6 minutes to cook. Easy, fast, delicious!

TIPS: I made dinner for two using one block of extra firm tofu but I knew I had a hearty appetite to consider (my husband), however, you can cut the block into fourths OR buy two blocks. I loved the thickness (about one inch) of the steaks and my husband loved the size (7 oz each). Tofu is normally cut into thinner slices or cubes so this is a nice difference. The outside was so flavorful and the inside had a wonderful consistency that you don’t get with thinner pieces. If you cut one block into fourths, stand the tofu on an end and slice lengthwise through the narrow side into 1 inch thick halves. Then cut each half in half crosswise, resulting in four smaller one inch thick 3.5 oz. rectangles. (That is the size of my serving).

TOFU ‘STEAKS’ WITH CHIMICHURRI SAUCE

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices. Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water. Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’. See TIPS.

Mix all Chimichurri ingredients together in a small bowl and set aside.

Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides. Marinade should be fairly thick and pasty. Set aside.

If you are serving with rice, get it started. If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes. Sprinkle with salt and pepper. Remove from pan and tent with foil or cover and use a new pan for the tofu.

Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking. Add tofu and cook 3-4 minutes until golden brown. Turn and cook the other side another 3-4 minutes.

Serve with a big spoonful of chimichurri sauce.

Tofu Steaks with Chimichurri Sauce

Servings: 2-4
Time: 30 minutes
Difficulty: easy
Print

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices. Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water. Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’. See TIPS.
Mix all Chimichurri ingredients together in a small bowl and set aside.
Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides. Set aside
If you are serving with rice, get it started. If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes. Sprinkle with salt and pepper. Remove from pan and tent with foil or cover and use a new pan for the tofu.
Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking. Add tofu and cook 3-4 minutes until golden brown.
Turn and cook the other side another 3-4 minutes.
Serve with a big spoonful of chimichurri sauce.

Meatless Monday – Pan Seared Artichokes with Blackened Garlic

by joycevandenbergporterApril 20, 2015

Mmmm… finger lickin’ good! I have made artichokes many times but never pan seared and I probably won’t go back. These are seriously good! My Mom used to serve platters of steamed artichokes that we dipped in mayo. I remember leaving piles and piles of spent artichoke leaves lined with teeth marks on my plate I still love them cooked that way, simple and homey, but as a food blogger I like to try new things and this one is a keeper! Searing the artichoke wedges instead of steaming them, intensifies their flavor. And if you haven’t tried ~~burnt~~ blackened garlic cloves, you’re missing out. When they are cooked at a higher heat or for a longer period of time, they lose their pungent, sharp quality and become sweet and caramelly so you can safely (and eagerly) eat them whole without getting garlicky dragon breath. After searing the artichokes, I added lemon zest, salt and pepper and let them steam in sherry and water while they reduce into a sauce. Delish and less than 20 minutes! Recipe adapted from a Cook Fresh, Spring 2015 recipe for Pan Seared Artichokes with Sherry Vinegar and Thyme.

The globe artichoke is a variety of a species of thistle which has been cultivated as a food. The part that we eat is actually a flower bud that hasn’t bloomed yet. Once the flowers bloom, they are quite striking with their vivid purple blossoms but they are no longer good to eat.

Photo Credit: http://kitchenproject.com/history/Artichoke/index.htm

Arthichokes are low in calories and fat, and a rich source of dietary fiber and anti-oxidants. B vitamins, and a great source of Vitamin K (good for bone health) and a whole host of minerals including Potassium, Copper and Iron (all necessary for heart and blood health). If you want to make this a meal, serve the artichokes over a simple pasta tossed with butter or olive oil or on top of a leafy green salad with tomatoes and olives.

TIPS: I thought these pan seared artichokes were good just on their own and I loved the blackened garlic too, however, if you can’t imagine eating artichokes without a creamy dip, try making an Aioli with some of the blackened garlic, mayo or yogurt, lemon and salt and pepper. A sprinkle of parmesan could be good too!

PAN SEARED ARTICHOKES WITH BLACKENED GARLIC

2 large artichokes
1/3 cup olive oil
1/4 cup sherry
6-8 large cloves garlic, peeled and cut in half
1 tsp lemon zest
1 Tbsn lemon juice – to prevent browning (optional)
1/2 tsp salt
1/4 tsp black pepper
1 Tbsn fresh oregano or thyme, chopped

AIOLI DIPPING SAUCE (Optional)

1 cup mayo (or half plain yogurt/ half mayo)
8 blackened garlic halves
1 Tbsn grated lemon zest
2 Tbsn fresh lemon juice
1/4 teaspoon black pepper
1/2 tsp salt

Trim artichoke stems to about 1/2 inch and remove the top inch by cutting straight across. Remove tough lower leaves. Using kitchen shears (or a knife) cut sharp points off each artichoke leaf (optional)

Cut artichoke in half vertically.

Cut each half in half and remove choke (the hairy center and purple inner leaves)

Cut in half again. You should have 8 wedges for each artichoke. You can place the wedges in water with lemon juice to keep them from browning until you are ready (optional)

Drain artichokes and toss with a drizzle of olive oil (about 1 Tablespoon).

Combine sherry with 1/3 cup water and set aside. Peel and slice garlic in half. Roughly chop fresh herbs.

Heat remaining oil in a heavy skillet on medium high and place artichoke wedges in a single layer one cut side down and sprinkle with garlic. Cook until browned, 3 to five minutes.

Turn each wedge to brown the other cute side, another 3 minutes or so.

Turn wedges onto their curved side. Season with salt and pepper and lemon zest. Reduce heat to low, add the sherry mixture, cover and simmer until the liquid has reduced and the artichockes are tender, about 5 minutes. If they don’t seem quite done, leave covered until ready to serve.

Sprinkle with fresh herbs. Serve hot or at room temperature with lots of napkins. If using Aioli, combine all ingredients until smooth and serve on the side.

Pan Seared Artichoke with Blackened Garlic

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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AIOLI DIPPING SAUCE (Optional)

1 cup mayo (or half plain yogurt/ half mayo)
8 blackened garlic halves (mashed or pureed)
1 Tbsn grated lemon zest
2 Tbsn fresh lemon juice
1/4 teaspoon black pepper
1/2 tsp salt

Trim artichoke stems to about 1/2 inch and remove the top inch by cutting straight across. Remove tough lower leaves.
Using kitchen shears (or a knife) cut sharp points off each artichoke leaf (optional)
Cut artichoke in half vertically.
Cut each half in half and remove choke (the hairy center and purple inner leaves)
Cut in half again. You should have 8 wedges for each artichoke. You can place the wedges in water with lemon juice to keep them from browning until you are ready (optional)
Drain artichokes and toss with a drizzle of olive oil (about 1 Tablespoon).
Combine sherry with 1/3 cup water and set aside
Heat remaining oil in a heavy skillet on medium high and place artichoke wedges in a single layer one cut side down and sprinkle with garlic. Cook until browned, 3 to five minutes.
Turn each wedge to brown the other cute side, another 3 minutes or so.
Turn wedges onto their curved side. Season with salt and pepper and lemon zest. Reduce heat to low, add the sherry mixture, cover and simmer until the liquid has reduced and the artichockes are tender, about 5 minutes. Leave covered until ready to serve.
Sprinkle with fresh herbs. Serve hot or at room temperature with lots of napkins.
If using Aioli, combine all ingredients until smooth and serve on the side.

Wheatless Wednesday – Creamy Morel Mushroom Soup

by joycevandenbergporterApril 15, 2015

I’m not saying good bye to soup yet. I know it’s spring and the sun is shining but as soon as the sun goes down it gets chilly and soup still seems like the perfect way to get warmed up from the inside out. I love soup and I love mushrooms, hence Creamy Mushroom Soup, however, for a short time in spring, my absolute favorite of mushrooms is available, the coveted morel. Much to my delight they were offered in my weekly CSA box and I clutched them in my hands like a prize. Yet, I was in a quandary of what to make with them. Morels offer so many possibilities and they can turn an ordinary meal into a five star feast. It was a rare drizzly day in California, so soup it was – this time. Spoiler Alert! This won’t be the last you see of morel mushrooms from me this spring…

Morel mushrooms are usually found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and sometimes in our own back yards. After hitting ‘Google University’, of which I am a full time student since starting this blog, I have discovered that morels are a favorite for ‘shroomers’, avid mushroom hunters who take to the woods in spring in search of tasty morels. Apparently people who like to hunt mushrooms are colorful individuals who like to tell tall tales, as I also learned about “SWATS” (Scientific Wild Ass Theories) on how, where, and when to find them which apparently differ from shroomer to shroomer. I personally don’t ‘hunt’ mushrooms even though I have many that pop up in my garden because I don’t trust my ability to identify, and mistakes can have serious consequences. I’m quite happy to get them safely identified with my weekly produce, however, the brave and hearty can learn more about morel mushroom hunting along with a dose of humor from The Great Morel.

This version of mushroom soup derives most of it’s creaminess from a pureed potato and leek mixture rather than heavy cream or other thickeners. I love the extra nutrients that the potatoes provide without the added calories, fat or cholesterol. Carb-fearing folks can be assured that Potatoes are complex carbohydrates which is our main source of energy. They are also a surprisingly good source of vitamin C and potassium, among other nutrients. I also love the delicate flavor of leeks which is more sophisticated than onions but if you don’t have leeks, use onions or shallots. I like to swirl in a half cup of plain yogurt towards the end for extra creaminess but that is purely optional. In the spirit of eating farm to table, I use a yogurt from a local and animal friendly farm, otherwise I would probably use a coconut, almond, soy or any other great plain non-dairy yogurt.

TIPS: Mushroom lovers might like to ramp up the mushroom flavor by adding 1/2 cup dry wild mushrooms(reconstituted in hot water) or 1 cup earthy fresh mushrooms to the leek mixture and then blending along with the potatoes. The longer the soup is allowed to sit, the more flavors will develop. In fact it is better the next day.

CREAMY MOREL MUSHROOM SOUP

2 cups fresh morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt, any kind (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.

While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.

Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to make sure they get soft enough.

Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.

Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine. Yum, look how creamy!

Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften.

Add wine and cook until it has almost entirely evaporated.

Add the morels to the potatoes and bring to a simmer.

Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors develope.

Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.

Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

Creamy Morel Mushroom Soup

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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2 cups morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.
While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.
Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to hasten the process.
Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.
Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine.
Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften. Add wine and cook until it has almost entirely evaporated.
Add the morels to the potatoes and bring to a simmer.
Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors blend.
Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.
Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

Wheatless Wednesday – Caramelized Endive with Brown Butter Sage Sauce

by joycevandenbergporterApril 8, 2015

Blackened lettuce? I know that is not the traditional way to prepare greens usually reserved for salads but it’s all the rage right now, and with the summer salad season coming up, it’s an interesting alternative to your tossed green salads. Along with some lovely heads of endive, I found a recipe for Caramelized Endive with Brown Butter Sage Sauce in my CSA box, compliments of Farm Fresh To You. Thank you FFTY. It was delicious! My family was surprised at how good it was. I have to admit they were a bit skeptical at first, but they were quickly won over by the lovely, caramelly flavor of the blackened endive paired with the brown butter and crispy sage leaves. I’ll admit that this isn’t the prettiest of preparations, but if you are brave enough to try it, you won’t be disappointed. This technique is also very easy and requires only four ingredients, plus salt and pepper and about 15 minutes. You’ve got to love that! If you live in Northern California and are interested in getting organic produce delivered to your door, Farm Fresh To You will offer $10 off the first box. Just use promo code 6164. I love it! It’s like sending myself a gift every week.

If you are looking for more of a salad recipe using endive, check out these Three Bite Salads which I made a couple of weeks ago with my first delivery of endive. They are a tasty way to serve endive as either an appetizer or side dish. Although, if you eat enough of them (like I did) it could be dinner.

And just because I was completely stunned by my new-found knowledge that endive is grown indoors in dark warehouses, I am also sharing their photo again along with the link on how endive is grown in case you missed it the first time. I was fascinated by the process. You almost have to look twice to realize what you are seeing. At first glance I thought they were roosting chickens.

Photo Credit – http://endive.com/how-endive-is-grown

TIPS: The brown butter and crispy sage leaves really make the caramelized endive special. The butter browns quickly so don’t walk away from the pan or get involved in something else or it might burn. I would recommend one whole endive per person (so each gets two halves) and at least one sage leaf per half so no one gets cheated. You may want to add a few extra so you can taste one or two to make sure they are crispy.

CARAMELIZED ENDIVE WITH BROWN BUTTER SAGE SAUCE

4 heads endive
2 Tbs olive oil
3 Tbsn salted butter
8-10 fresh sage leaves
1/4 cup grated parmesan (optional)
salt and pepper

Cut the endive in half lengthwise.

Heat oil in a medium skillet over medium high heat until shimmering. Place endive in the skillet cut side down and cook until nicely browned, about 5 minutes.

Carefully turn endive and cook another 2 or 3 minutes, until tender.

Remove from skillet to a platter and tent with foil. Melt butter in the skillet over medium heat. Add sage and cook until butter is browned and fragrant and sage is crispy, 3 or 4 minutes.

Drizzle over endive and sprinkle with grated parmesan. Season with salt and pepper to taste.

Caramelized Endive with Brown Butter Sage Sauce

Servings: 4
Time: 15 minutes
Difficulty: easy
Print

4 heads endive
2 Tbs olive oil
3 Tbsn salted butter
8-10 fresh sage leaves
1/4 cup grated parmesan (optional)
salt and pepper

Cut the endive in half lengthwise.
Heat oil in a medium skillet over medium high heat until shimmering. Place endive in the skillet cut side down and cook until nicely browned, about 5 minutes.
Carefully turn endive and cook another 2 or 3 minutes, until tender.
Remove from skillet to a platter and tent with foil.
Melt butter in the skillet over medium heat. Add sage and cook until butter is browned and fragrant and sage is crispy, 3 or 4 minutes.
Drizzle over endive and sprinkle with grated parmesan. Season with salt and pepper to taste.

Meatless Monday – Eggs Baked in Avocado Cups

by joycevandenbergporterMarch 30, 2015

Ever feel like you’re running a Bed & Breakfast? That was me this past weekend, which was a whirlwind of my adult kids and various friends visiting from Maine. It was so much fun but that many people around means that the kitchen is always hoppin’. Saturday night I came home to this gorgeous bowl of eggs sitting by my front door. I have an arrangement with my next door neighbor, Sandy. I give her all of my kitchen scraps for her chickens who magically turn them into eggs. What a deal! Happy chickens and happy neighbors! These colorful eggs also bring back memories. My Mom raised chickens when I was a kid, so I grew up on multi-colored beautiful eggs like these from chickens who get to run around outside in the sunshine. So now, even though I don’t have my own chickens, I do have a ‘chicken bucket’ for my scraps. I’m sure this photo will make my Mom smile…

Sunday morning rolled around and I decided to make Eggs Baked in Avocado ‘Cups’. Fresh eggs from happy chickens + perfectly ripe avocado =heavenly. As is my usual way, I looked around the kitchen to see how I could snazz them up and spied a yellow bell pepper and a zucchini, which I quickly chopped into small pieces to make what I always call vegetable ‘confetti’. Throw on some fresh parmesan, red pepper flakes, salt and pepper, and a handful of freshly chopped parsley, yum! I served this as a breakfast buffet for my guests who got up at various times but it would also make a great dinner served with a fresh green salad. The beauty is that it doesn’t have to be served piping hot. It is just as good warm or at room temperature. You can also vary toppings based on personal tastes or what you have on hand.

TIPS: The larger the avocado, the better. Or perhaps the reverse is true as well, the smaller the egg, the better. Most eggs won’t fit inside a regular Hass avocado, so I scooped out a bit of the avocado to make a larger opening for the egg. Then I used the avocado I scooped out to make Avocado Mango Smoothies for all of us to sip on while we waited for the eggs to bake. I like these so much that I now stock frozen mango chunks. You can substitute the yogurt for a banana for a non-dairy, vegan smoothie. Recipe HERE for Avocado Mango Smoothie

EGGS BAKED IN AVOCADO ‘CUPS’

4 fresh pasture raised eggs (if available)
2 ripe but firm avocados
1/2 yellow, red or green bell pepper (optional)
1/2 zucchini (optional
1/4 cup shaved or grated parmesan (optional)
1/4-1/2 tsp red pepper flakes (optional)
salt and pepper to taste

Halve each avocado and remove the pit. Scoop out some of the flesh to enlarge the hole to make room for the egg.

Place avocados in a small baking dish cut side up. If they are wobbly, place them snuggly in a smaller pan to prop each other up. Sprinkle with salt and pepper.

Crack one egg at a time into the holes of each avocado.

If you are using vegetable ‘confetti, finely dice pepper and zucchini (or any other veggie you prefer) and saute for a few minutes in butter or oil until slightly softened.

Sprinkle confetti over eggs. Season with red pepper flakes, salt and pepper and top with parmesan, if using.

Bake at 400°F for 15 to 25 minutes, or until your egg whites are set and the yolks are to your liking. (If you don’t like a runny yolk, you can slightly beat the egg before adding them to the avocado.)

To serve, top with freshly chopped parsley and a side of Sriracha.

Eggs Baked in Avocado Cups

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Halve each avocado and remove the pit. Scoop out some of the flesh to enlarge the hole to make room for the egg.
Place avocados in a small baking dish cut side up. They will stand up better if you place them snuggly in the pan to prop each other up.
Crack one egg at a time into the holes of each avocado.
If you are using vegetable ‘confetti, finely dice pepper and zucchini (or any other veggie you prefer) and saute for a few minutes in butter or oil until slightly softened.
Sprinkle confetti over eggs.
Season with red pepper flakes, salt and pepper and top with parmesan, if using.
Bake at 400°F for 15 to 25 minutes, or until your egg whites are set and the yolks are to your liking. (If you don’t like a runny yolk, you can slightly beat the egg before adding them to the avocado.)
To serve, top with freshly chopped parsley and a side of Sriracha.

Wheatless Wednesday – Endive Salad Bites

by joycevandenbergporterMarch 25, 2015

Appetizers are the little things you keep eating until you lose your appetite. ~ Joe Moore
I don’t know who Joe Moore is but I’m with him on this. The way I look at it, you might as well make the appetizer as yummy and nutritious as dinner. This one is sure to satisfy, or at least start your night off on a delicious, healthy and low cal note. I’m loving the three bite salad!

I was feeling a bit under the weather today, perhaps a result of spending so much time clearing out and planting my garden. My raging allergies have turned into a cold and the best remedy for a cold is soup. So I made a big pot of White Bean and Swiss Chard Soup for dinner last night, which is a personal favorite. It has luscious creaminess without any added cream or thickener. Click on the link for the recipe. I also had some endive from my CSA box that was not yet destined for anything so decided to make salad bites. I am a sucker for foods that have a nice presentation and are easy to eat appetizer style, my kind of eating! Their shape is perfect for stuffing. I just tossed all the salad ingredients with the dressing and piled them up in the endive spear, or boats as I have always thought of them. Their slight bitterness is offset by the sweetness of the orange and grapes and the creaminess of the avocado and goat cheese. The vinaigrette is simple but helps to blend the flavors nicely.

Alternatively, you could julienne the endive and toss the whole thing together as a large salad. Either way, delicious!

This is only the second time I can remember using endive. It definitely won’t be the last. I thought it was a really tasty salad/appetizer and I will make it again with whatever is in season. My CSA box came with an informational blurb on endive which I found quite interesting. Endive is a member of the chicory family (which makes me think of coffee for some reason). Belgiun endive is grown from chicory roots in a dark environment, which is why their tender leaves are such a light color. I was enthralled, so I googled, and here is what endive looks like growing. You can click on the photo link for the full story on endive.

Photo Credit: http://endive.com/how-endive-is-grown

For their pale complexions, endive are surprisingly nutritious, providing many valuable vitamins and mnerals, including vitamin C, calcium, iron and zinc, among many others. The biggest surprise is that it is a good source of beta-carotene which we usually attribute to the orange vegetable family. But that’s not all. It has more than 50% of the potassium of a banana. Not too bad for our pale friend, the endive. It also makes a darn good edible appetizer boat.

ENDIVE SALAD BITES

1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese
1/3 cup cilantro or parsley, chopped (or more)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.

Slice grapes and admire their gorgeous jewel toned colors.

place in the bowl with the oranges.

Halve avocado and cut into pieces a similar size to the orange segments.

Add avocado, cilantro, scallions and crumbled goat cheese to the bowl.

Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too drippy.

Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garish with extra cilantro.

Endive Salad Bites

Servings: 12 pieces
Time: 15 minutes
Difficulty: easy
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1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese
1/3 cup cilantro or parsley, chopped (or more)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.
Slice grapes and place in the bowl with the oranges.
Halve avocado and cut into pieces a similar size to the orange segments.
Add avocado, cilantro and scallions to the bowl.
Crumble goat cheese and add to the salad.
Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.
Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too messy.
Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garish with extra cilantro.

Wheatless Wednesday – Butternut Squash and Lentils with Cumin and Lime

by joycevandenbergporterMarch 18, 2015

Here’s a marriage made in heaven! Two of my favorite foods, creamy butternut squash paired with earthy lentils is divine in this dish with shallots, pecans, cumin and lime. Yum! Best of all it’s simple, delicious and good for you. Butternut squash is my favorite of the hard winter squashes and still in season. Butternut squash has a natural sweetness that really shines when brushed with olive oil and roasted, and it is loaded with vitamins and minerals, as evidenced by it’s brilliant orange color.

Lentils are not beans or seeds. They are edible pulses (or legumes) which are a great source of plant protein. They range in color from yellow to black with shades of red, green and brown in between. The most common lentils found in American markets is the brown lentil which is mild and holds it’s shape pretty well after cooking, although it can get mushy if cooked too long. My favorites are the green (French Green Puy Lentils to be specific) and the black (Beluga Lentils) which are prized in the lentil world as they have a nuttier flavor, exquisite colors and hold their shape extremely well. Red lentils are also fairly easy to find. They are probably the sweetest of the lentils but tend to get mushy when cooked and are wonderful for thickening soups and stews. I chose the black lentils for this dish, partially because of the color contrast with the bright orange squash but also because their compact character almost acts as a condiment and compliments the squash without overwhelming it or becoming a soggy mess.

Photo courtesy of http://www.anansana.com

TIPS: Butternut squash is not that hard to peel but if you are looking for a shortcut, many supermarkets offer it already pre-cut. Go for it. That is a big time saver! This recipe calls for about 2 pounds of cut up squash (a large butternut). Supermarket packages of cut up squash are usually 16 to 18 ounces, which is equal to a small squash. This recipe can easily be cut in half to accommodate a smaller amount of squash or to serve only a few people. Any kind of lentils will work except for yellow or red lentils which don’t retain their shape and are better suited to soups and stews.

BUTTERNUT SQUASH AND LENTILS WITH CUMIN AND LIME

1 large butternut squash (about 2 pounds)
2 large shallots
1/4 cup olive oil
1 Tbsn cumin (or more)
1/2 cup pecans or walnuts, roughly chopped
1/2 cup lentils (black, green or brown)
1 Tbsn fresh thyme or 1 tsp Italian Seasoning
salt and pepper to taste
2 Tbsn fresh lime juice (or to taste)

Preheat oven to 425°F. Halve, peel, and seed squash and cut into 1 inch cubes.

Peel and thinly slice garlic and shallots

Pile squash, shallots, garlic and pecans in a shallow baking dish large enough to sit in a single layer. Sprinkle liberally with cumin, salt and pepper. Drizzle with olive oil and toss to combine.

Spread in a single layer and bake in the middle of oven until almost tender, about 25 minutes, tossing gently every 10 minutes or so. If you like your shallots crispy and browned, push them towards the outside of the pan.

While squash mixture is baking, cook lentils according to directions using broth instead of water, if desired. I also like to add a pinch of cumin. Different kinds of lentils require different cooking time and liquid. Don’t overcook or they will fall apart. Lentils should taste cooked but still be slightly al dente and retain their shape.(about 20 minutes, uncovered). Drain any excess liquid and set aside uncovered.

Add lentils to squash mixture. Squeeze lime juice over the top and season with more salt and pepper, if necessary. Toss gently to combine.

Serve warm or at room temperature.

Butternut Squash and Lentils with Cumin and Lime

Servings: 6
Time: 45 minutes
Difficulty: easy
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Preheat oven to 425°F. Halve, peel, and seed squash and cut into 1 inch cubes.
Peel and thinly slice garlic and shallots
Pile squash, shallots, garlic and pecans in a shallow baking dish large enough to sit in a single layer. Sprinkle liberally with cumin, salt and pepper. Drizzle with olive oil and toss to combine.
Spread in a single layer and bake in the middle of oven until almost tender, about 25 minutes, tossing gently every 10 minutes or so. If you like your shallots crispy and browned, push them towards the outside of the pan.
While squash mixture is baking, cook lentils according to directions using broth instead of water, if desired. I also like to add a pinch of cumin. Different kinds of lentils require different cooking time and liquid. Don’t overcook or they will fall apart. Lentils should taste cooked but still be slightly al dente and retain their shape.(about 20 minutes, uncovered). Drain any excess liquid and set aside uncovered.
Add lentils to squash mixture. Squeeze lime juice over the top and season with more salt and pepper, if necessary. Toss gently to combine.
Serve warm or at room temperature.

Frittata with Potatoes and Beet Greens

by joycevandenbergporterMarch 12, 2015

Ever wonder what to do with those gorgeous beet tops after you’ve used the beets? It seems like such a waste to throw them out, especially since they have more nutrition than the actual beets do. Not kidding! Beet greens provide good amounts of protein, vitamins and minerals, and are also a great source of fiber. They belong to the chenopod family— which includes beets, chard, spinach and quinoa. The red and yellow pigments indicate their abundance of phytonutrients which provide many health benefits.

I often saute beet greens in butter and garlic for a tasty side dish but this time I wanted to see if they could substitute for greens I would normally use in baking. That said, if you don’t have beet greens, Rainbow swiss chard (which now you know is in the same botanical family) would work very well instead. I chopped them up stems and all and sauteed them with red onion and shredded potato before baking in the oven with the eggs and cheese. This savory frittata makes a delicious breakfast or a wholesome dinner.

I would like to add a note about eggs. I am lucky enough to live next door to a small family of chickens. I give them my kitchen scraps and in return I get fresh eggs. Aren’t they pretty? When I do buy eggs, I no longer buy them from factory farms (which are hideous, dirty and cruel). I only buy Pasture Raised Eggs which come from chickens that actually run around outside on a real farm. It’s worth the additional cost to me. The eggs are more nutritious (just look at the difference between the anemic FF egg and the bright yellow pastured egg). Photo compliments of Supernutrition Academy.

I also feel that my loudest voice is how I spend my dollars. Money talks. Using your pocketbook is the best way to vote for and support the small farmer. People often tell me they are confused by all the labels and don’t know what to buy. Here is a great article, Decoding the Terms: Cage Free, Free Range, Pasture Raised Eggs, which describes in plain English what the terms on egg cartons really mean. It might not be what you think.

TIPS: A cast iron pan is by far the best pan to use in cooking a frittata as it is heavy, retains even heat and can go from stovetop directly into the oven. If you don’t have a heavy pan that can go in the oven you can try doing it all on the stovetop but you will have to flip it halfway through which can be tricky. Lacking the correct pan, I would be more inclined to saute all veggies on the stovetop and pour it all in a greased baking dish and do the rest of the cooking in the oven. I usually do not add milk or cream to my frittatas since my husband is averse to cream, however, if you want to ramp up the creaminess stir in 1/2 cup milk, cream or plain yogurt to the eggs before pouring them over the veggies. I used a combination of havarti and gouda which was a great combination but this is a good use for the bits of cheeses left in your refrigerator. They will melt together nicely with the eggs and potatoes.

FRITTATA WITH POTATOES AND BEET GREENS

1 bunch beet greens or rainbow swiss chard (about 2 cups chopped, stems and all)
1/2 red onion
1 potato
10 eggs
1 cup gouda, gryuere or havarti cheese, grated
1/4 cup grated parmesan
salt and pepper to taste

Chop red onion and saute in butter several minutes. Rinse beet greens well and chop them into one inch pieces. Add them to the onion mixture and saute for another 5 minutes.

Grate potato by hand or with a food processor and add to greens and onions. Saute another 5 to 7 minutes until potatoes lose their raw taste and the greens are soft.

Stir in cheeses.

Beat eggs in a medium bowl and season with salt and pepper. Pour them over the veggie mixture, making sure to even out all ingredients.

Bake in 375 degree oven for 10 minutes. Top should be slightly golden and puffy. If it doesn’t look ‘set’ cook another five minutes. Serve warm or room temperature.

Frittata with Potatoes and Beet Greens

Servings: 4-6
Time: 30 minutes
Difficulty: easy
Print

1 bunch beet greens or rainbow swiss chard (about 2 cups chopped)
1/2 red onion
1 potato
10 eggs
1 cup gouda, gryuere or havarti cheese, grated
1/4 cup grated parmesan
salt and pepper to taste

Chop red onion and saute in butter several minutes
Rinse beet greens well and chop them into one inch pieces. Add them to the onion mixture and saute for another 5 minutes.
Grate potato by hand or using a food processor and add to greens and onions. Saute another 5 to 7 minutes until potatoes lose their raw taste and the greens are soft.
Stir in cheeses, except parmesan.
Beat eggs in a medium bowl and season with salt and pepper. Pour them over the veggie mixture, making sure to even out all ingredients. Top with parmesan
Bake in 375 degree oven for 10 minutes. Top should be slightly golden and puffy. If it doesn’t look ‘set’ cook another five minutes.
Serve warm or room temperature.