To me, nothing beats the summer flavors of tomato and basil. A simple caprese salad (tomato, basil, mozzarella, balsamic vinegar, and olive oil) is one of the most satisfyingly delicious meals you can eat. And after purchasing an additional 20 pounds of tomatoes from our CSA, Brendan and I had our fill of the tomato-basil combo. But just as satisfying as those summer flavors is the warm taste and smell of fall vegetables being roasted in the oven, with just a hint of olive oil, salt, and pepper. This post is a tribute to the best of summer and best of fall flavors.
Best of Summer: Tomato-Basil Quinoa
Serves 4
Ingredients:
-1 cup quinoa
-1 tablespoon olive oil
-2 cloves garlic, minced
-1/2 teaspoon red pepper flakes
-1 tablespoon tomato paste
-3 small tomatoes, diced
-1 bunch of swiss chard, chopped
-1/4 cup basil, chopped
-1 15oz. can low-sodium navy beans, drained & rinsed
-Parmesan cheese
-salt & pepper, to taste
Directions:
1. Cook quinoa according to package
2. Heat olive oil in a skillet over medium heat. Add the garlic and red pepper flakes, and stir for 1 minute. Add the tomato paste and stir for another 1 minute.
3. Add the diced tomatoes and cook for 5 minutes
4. Add chopped swiss chard and cook until wilted (3-5 minutes)
5. Toss in the basil, beans, and cooked quinoa. Mix well to make sure everything is heated through (particularly the beans).
6. Serve with Parmesan cheese grated on top.
Best of Fall: Roasted Harvest Vegetables
Modified from: Fight Back With Food, by Editors of Reader's Digest
Serves: 6
Ingredients:
-1 pound brussels sprouts, halved
-1 butternut squash, peeled and cubed
-1 head of cauliflower, chopped into bite-size pieces
-2 apples, chopped into large chunks
-1 onion, quartered (skin still on)
-3 tablespoons olive oil (remember, 3 teaspoons = 1 tablespoon)
-1/4 cup sun-dried tomatoes, chopped
-2 green onions, sliced
-1/4 cup Parmesan cheese, grated
-1 tablespoon dried rosemary
-2 teaspoons garlic powder
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix brussels sprouts with 2 teaspoons of olive oil. Mix well.
3. Spread sprouts on a baking sheet and bake for 10-15 minutes, until browned and crispy.
4. Repeat steps 2 & 3 for squash, cauliflower, and apple. Spread onion quarters with remaining 1 teaspoon of olive oil and roast on the corners of one of the baking sheets.
*My oven fits two baking sheets, so I was able to do two rounds of roasting veggies.
5. When onions are done, peel off the skin and chop the roasted onion into bite size pieces.
6. Combine all roasted veggies (and apple!) in a large bowl.
7. Add remaining ingredients to the bowl (sun-dried tomatoes through pepper) and mix well.
8. Serve hot or at room temperature.
Best of Summer & Fall: Roasted Beet Salad with Basil Dressing
Modified from Cooking Light
Serves 6
Ingredients for salad
-4 beets, roasted and sliced
-1 fennel bulb, thinly sliced
-fronds from fennel bulb, chopped
-1 small head of endive, sliced
-1/3 cup walnuts, chopped
-6 cups baby spinach, or any other type of salad greens
-3 tablespoons crumbled goat cheese (or whatever type of cheese you prefer)
-salt & pepper, to taste
Ingredients for salad dressing
**The salad dressing is out of this world, crazy-good. Be prepared to fall in love.
-3 tablespoons red wine vinegar
-1 tablespoon honey
-1 teaspoon grated orange rind
-orange juice from 1/2 an orange (should be about 2 tablespoons)
-2 tablespoons fresh basil, chopped
-2 teaspoons olive oil
-2 teaspoons dijon mustard
-1/4 teaspoon salt
Directions
You can follow the exact directions from Cooking Light, but I recommend my way of roasting the beets. And you can add the cheese at the very end.
To roast beets:
1. Preheat oven to 400 degrees.
2. Place whole beets (with skin) in an oven-proof container, with just a bit of water in the bottom, covered with aluminum foil.
3. Roast for 50 minutes.
4. When you can easily pierce the beets with a fork, the beets are cooked.
5. Let the beets cool.
6. Once you can handle the beets, use your hands to peel off the skin--it should slide right off.
7. Cut the beets into slices for the salad.
If you practice a gluten-free diet and are reading this post, I apologize in advance. The two recipes I am about to discuss are all about bread and flour...and the recipes are frickin' delicious (not to rub it in or anything). I made the first recipe last Friday night when I needed a quick, delicious, and filling meal to make for two hungry men...my boyfriend and a close guy friend of ours. I had about an hour to make something that would satisfy everyone's ravenous appetite and also taste damn good. I could have easily opted for a go-to recipe like quesadillas with salsa or pasta with roasted veggies; but I had not seen this friend in quite some time and I wanted to feed him a memorable meal.
So what did I make? Panzanella - an Italian bread salad filled with tomatoes, basil, olive oil, and other yummy goodness. Usually the salad is a vegetarian meal and tastes fantastic that way. However, taking the food preferences of the men I was feeding into consideration, I decided to add some meat. The choice is yours and the dish will taste awesome no matter what. The surprising bonus of this recipe: it tastes even better the day after you make it! Leftovers will taste awesome, for a change.
And for dessert? Sadly on Friday night I did not make the following dessert recipe to accompany the Panzanella (recall: I was looking for a quick meal, so baking dessert was out of the question). Instead I made this dessert last night, after days of searching for a recipe. The reason for my search? Last week one of my best friends wrote to me saying that she needed a recipe for brownies. All of the brownie mixes she had seen at the grocery store contained partially hydrogenated oils, so she wanted a healthier option - either a mix without transfat or a recipe for making brownies from scratch. It made me happy to know that at least one of my dear readers is heeding my advice to avoid partially hydrogenated oils at all costs.
So, I was on a quest for "healthy" brownies...preferably an easy recipe (since my friend is not very big on cooking). After a few days of skimming through my cookbooks, magazines, and online resources, I found this brownie recipe tucked away on my bookshelf. The recipe is fairly simple and as healthy as any chocolate-based dessert can be. I did not have an 8x8 inch pan in which to make brownies, so instead I made them in a muffin tin. Note to self- muffin tins produce perfect sized brownies! So, unless you are adamant that your brownies be square shaped, I highly recommend using a muffin tin. The cooking time is about the same - at least for the recipe I made.
The next time you are planning a meal - be it for yourself or someone special - I highly recommend turning to these two recipes. Bread salad and brownies. They make quite the perfect couple.
Panzanella (adapted from Bon Appetit)
Serves: 4
Ingredients:
-4 medium tomatoes, coarsely chopped
-handful of cherry tomatoes (heirloom, if you can find 'em), quartered
-1/2 cup olive oil
-3 tablespoons red wine vinegar
-4 garlic cloves, minced
-salt & pepper
-1 loaf country bread (preferably a bit stale), chopped into 1-inch piece
-1 red bell pepper, diced
-1/2 cup oil-cured black olives, pitted and sliced (optional)
-1/4 cup capers (optional)
-1 large bunch of basil, chopped
-4 chicken sausages
Directions:
1. Put all tomatoes in a medium bowl and mash with a fork or potato masher, to extract juices. Add oil, vinegar, garlic, salt, and pepper to bowl and mix well.
2. Add chopped bread to tomato mixture and toss until bread is well coated. Let sit for 30 minutes, so that bread can absorb the oil and other flavors.
3. Meanwhile, combine the red pepper, olives, capers, and basil in a separate bowl and set aside.
4. Heat a skillet over medium heat. Add sausage and cook until browned all over.
5. Remove sausages from skillet, cut into 1/2 inch thick slices, and return to skillet. Cook until slices are brown on both sides.
6. Add pepper mixture to bread-tomato bowl and combine. Add sausages and mix well.
7. Dish can be served at room temperature or put in the fridge if you are not eating right away. Enjoy!
Quick Chocolate Brownies
Makes 16 brownies in an 8x8" pan or 12 brownies in a muffin tin
Ingredients:
-3/4 cup granulated sugar
-1/3 cup cocoa powder
-1/4 cup whole wheat flour
-1/4 cup all-purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-2 eggs, lightly beaten
-1/2 cup canola oil
-1 teaspoon vanilla extract
-1/4 cup dark chocolate chips
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. In a large bowl, mix dry ingredients together (sugar, cocoa powder, both flours, baking soda, and salt).
3. In another bowl, stir eggs, oil, and vanilla extract until well combined
4. Fold wet ingredients into dry ingredients with a spatula. Do not overmix or you will end up tough brownies - remember to fold ingredients together and not stir
5. Grease 8x8" pan or muffin tins with canola oil (use a spray oil or a paper towel to spread oil). Pour batter into pan or tin (if using tin, be sure to evenly spread the batter - if the muffin tins are uneven then some will cook faster than others and you will end up with burnt and/or raw brownies)
6. Bake in oven for 20-25 minutes, until a toothpick inserted in the center of the brownie comes out clean.
7. Cool on wire rack before serving. Enjoy!
Ingredients:
Modified from Cooking Light
