The Rest of Summer

One more MIA post and then on to more exciting things. All I can say about the remainder of summer is that it flew by way too fast. I had SO much fun, ate so much delicious food, and made a ton of fantastic memories. July consisted of two particularly special events: a reunion with friends in Portland, ME and one of my best friend's weddings (in Franconia, NH). 

I cannot say much about the food that we made during our reunion weekend, because the food we ate out was just so superior to anything we made ourselves. We ate delectable lobstah rolls at the Portland Lobster Co, gorged ourselves with delicacies from Nosh, and of course, drank lots of wonderful Maine beers. 

Enjoying our Saturday night lobster roll dinner 

Then there was the wedding. A weekend of laughing, dancing, drinking, eating, and being in the presence of so much love it almost makes you cry. Admittedly I was not expecting the wedding food to be anything out of the ordinary--my previous experiences with wedding food consisted of really bad or too much to handle. But I was shocked by how delicious all of the wedding food was, particularly the cake. Kate and Kevin have set a VERY HIGH bar for all future weddings, and not just because their food was so damn good. The only word to describe their wedding: epic.

The newlyweds cut their cake

The first weekend of August was special (as always) because of Brendan's birthday. This year we spent the weekend on Cape Cod and celebrated with a New England style feast: homemade lobster rolls, corn on the cob, cucumber salad, potato salad, and Brendan's favorite birthday dessert combo: chocolate cake, with chocolate frosting, and mint chocolate chip ice cream (only Breyer's will do). A very delicious and successful 25th birthday.

Brendan's 25th Birthday Meal

For the rest of the summer we spent basically every weekend on the Cape, where we ate endless amounts of food prepared by my dad, mom, uncles, aunts, and the occasional meal out. Delicious food, but unfortunately I don't have any photos. However, I do have photos from two wonderful meals that Brendan and I made together, toward the end of August. The first was our end-of-summer grill meal: salmon (nothing on it except some black pepper and salt), shrimp (marinated in olive oil, pepper, salt, and lots of garlic), sweet potato fries, and cucumber salad. The second meal was a super quick dinner that I highly recommend to anyone looking for a low-hassle recipe--it's a quinoa salad that highlights some of summer's best produce, but can easily be modified to include fruits and veggies from whatever season we're in. 

Grilled salmon, grilled shrimp, grilled sweet potatoes

Quinoa Salad with Peaches, Arugula, and Quick-Pickled Onions

I was really terrible about documenting the meals I made this summer, just as I was awful at writing blog posts. But I promise to be better! I just started a graduate program in nutrition, which means cheap, healthy, and quick recipes are on their way...look out, because Brunch for Bitches is back in action!

Use the Whole Head

Last week's adventure: using a whole head of red cabbage in three different dishes. Success? You bet. I was inspired by the most recent Bon Appetit and Vegetarian Times magazines, each of which listed a recipe that not only sounded delish, but also called for red cabbage. Turns out one head of cabbage (even a small one) yields a lot more than I thought, so I quickly found a third recipe to utilize the leftovers. Don't let your cabbage go to waste...use the whole head in different recipes!

For easy prep, slice all the cabbage at once and keep it in a bowl with saran wrap, or in an air-tight container. That way, the prep work of chopping the cabbage for each recipe is already done! If you are trying to figure out what to make for dinner or lunch for this coming week, try one, two, or all three of these: 

Beer-Marinated Pork Tenderloin with Red Cabbage (from Bon Appetit)

I used 1.12 pounds of pork tenderloin and therefore only made half the amount of marinade.

Chickpea and Red Cabbage Pita Pizza (modified from Vegetarian Times)

I made enough cabbage for 2 pizzas, so below is my modified ingredient list for the cabbage mix. I made the full amount of chickpea mix, since the leftovers taste great on a sandwich or with some raw veggies. Also, I did not toast my own cumin seeds and then grind them; I just used regular ground cumin (no need to do that extra work!). Click on the link for directions on how to make the recipe, but omit step #3 (toasting & grinding cumin seeds).

Cabbage mix for 2
Ingredients:
-2 cups red cabbage, sliced
-4 teaspoons balsamic vinegar
-2 teaspoons honey

Our Favorite Raw Slaw (adapted from Moosewood Restaurant: Cooking for Health) 
Serving size: 1 heaping cup
Ingredients:
-3 cups kale (about 1/2 of a large bunch), finely chopped 
-1 cup red cabbage, minced
-2 carrots, grated
-1 apple, grated
-3 tablespoons olive oil
-2 tablespoons apple cider vinegar
-2 teaspoons dried thyme
-1/2 teaspoon salt
-fresh ground black pepper
Optional
-1/4 cup dried cranberries
-1/4 cup sunflower seeds

Directions
1. Make the dressing: whisk together the oil, vinegar, thyme, salt, and pepper
2. In a large bowl combine the kale, cabbage, carrots, and apple in a large bowl
3. Pour the dressing over the 'slaw and mix well.
4. Top with dried cranberries and sunflower seeds, if desired
*The longer the 'slaw sits, the better it will taste!

Party Food vs. Healthy Food

The holiday season is over. No more cookie swaps, gift exchanges, or $200 ticket purchases for a new year's eve party that ends up being a dud. But just because the presents, trees, cookies, and awkward midnight kisses are gone does not mean that all fun times must come to an end. Parties, get togethers, and post-new years gatherings can still occur! Sure, you made the resolution to eat healthier; however, parties and healthy food can co-exist. Don't believe me? 

At my 2012 new year's eve party I made a wide array of dishes. There were vegetarian, gluten-free, and lactose-free options. I tried to accomodate all potential food allergies, restrictions, and diets. Attendees of the party can attest that the food tasted awesome--leftovers were few and far between. However, unbeknownst to many guests, basically everything they ate at the party was healthy. A few treats went untouched by my magic healthy-food-wand (like the onion dip and cookies). But the other typically fatty and caloric dishes--like artichoke dip and caesar salad--were actually healthy versions of their not-so-good alter-egos. 

The next time you plan a party, cook dinner, or want to impress your friends, make some of these delectable party treats that are actually pretty great for our bodies too. It's 2013...we should all know by now that tasty food can be healthy too.


Caramelized Onion and Shallot Dip (from Bon Appetit)
(vegetarian, gluten-free)
This is still a "sometimes" dish. But to make it healthier, use all greek-yogurt instead of sour cream. That's the only "unhealthy" component of the dish. I followed the recipe verbatim, so I figure you can just look at the link, rather than have me type it all out for you!


Lemon and Herb Hummus (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-2-15oz. cans of chickpeas (preferably low-sodium), rinsed and drained
-2 cloves of garlic, cut into a few pieces
-2-3 tablespoons tahini (sesame seed paste)
-1 lemon, juiced
-1 teaspoon red pepper flakes (less if you don't like spicy)
-1/4 cup olive oil
-1/4 cup parsley, chopped 
-3 tablespoons dill, chopped
-3 tablespoons basil, chopped
-2 tablespoons water (more if needed)
-1 teaspoon salt

Directions:
1. In a food processor or blender, combine the chickpeas, garlic, tahini, lemon juice, red pepper flakes, and olive oil. Pulse.
2. Add water, to help mixture become a smooth consistency.
3. Scoop hummus into a large bowl and add all the herbs and salt. Mix well. 
4. Serve with raw veggies, baked pita chips, bread, or chips!

Tofu Salad (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-1 block of extra-firm tofu, water squeezed out of it and chopped into small pieces
-1/4 cup golden raisins
-2-3 celery stalks, diced (small)
-1/4 cup parsley, chopped
-3 tablespoons sun-dried tomatoes, diced
-3 tablespoons whole-grain mustard
-1/2 lemon, juiced
-3 tablespoons olive oil
-1/2 teaspoon salt
-1 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes

Directions:
1. To make dressing: combine mustard, lemon juice, and oil in a small bowl. Whisk together and set aside
2. Combine tofu, raisins, celery, parsley, sun-dried tomatoes, salt, pepper, and red pepper flakes in a bowl. 
3. Add dressing to tofu mixture and stir well, making sure that all of mixture gets coated. 

Baked Artichoke Dip (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free)
Serves 8
Ingredients:
-3/4 bag frozen spinach, thawed and excess water squeezed out of spinach
-1.5-15oz. can of cannellini beans, rinsed and drained
-1-14oz. can of artichoke hearts, drained
-2 garlic cloves
-1 teaspoon red pepper flakes
-1 teaspoon dried oregano
-1 teaspoon salt
-1/4 cup parsley, chopped
-3 tablespoons olive oil
-1/2 lemon, juiced
-1/2 cup Parmesan cheese, grated
-1 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 400 degrees fahrenheit. Coat an 8x8 baking dish with oil.
2. Combine the garlic, red pepper flakes, oregano, salt, and parsley in a food processor. Pulse a few times, to coarsely chop.
3. Add the beans, artichoke hearts, olive oil, and lemon juice. Pulse until a chunky puree forms. Place mixture in a bowl.
4. In a separate bowl, combine the Parmesan cheese and mozzarella. 
5. Add half of the cheese mixture and the spinach to the bowl with the bean-puree. Mix well.
6. Spread mixture into greased 8x8 baking dish. Sprinkle remaining cheese on top of mixture. Bake for 15-20 minutes (top should be browned and bubbly).

Caesar Salad
(gluten-free)
Serves 8-10
Ingredients:
-2 heads of romaine lettuce, chopped
-2/3 cup silken tofu
-1/2 lemon, juiced
-2 tablespoons Dijon mustard
-2 cloves garlic
-2 teaspoons anchovy paste
-1/2 teaspoon salt
-1/4 cup Parmesan cheese
-2 tablespoons olive oil
-2 tablespoons balsamic vinegar

Directions:
1. To make dressing: combine tofu, lemon juice, mustard, garlic, anchovy paste, salt, parmesan cheese, oil, and vinegar in a food processor. Pulse until mixture is a smooth consistency. 
2. Toss romaine with dressing. 
*Try adding some croutons, shaved parmesan, or chunks of cooked chicken!

Sweet Potato Wedges (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-10 sweet potatoes, cut into thick wedges (leave the skin on; just be sure to wash the sweet potatoes well)
-3 tablespoons olive oil
-4 teaspoons paprika
-2 teaspoons garlic powder
-1 teaspoon chili powder
-1/4 cup fresh rosemary, minced
-1 teaspoon salt
-1 teaspoon ground black pepper

Directions:
1. Preheat oven to 400 degrees fahrenheit
2. In a large bowl combine all ingredients together, making sure to evenly coat the potatoes
3. Spread potatoes evenly onto baking sheets. Be sure not to overcrowd the baking sheet--otherwise potatoes won't become crispy
4. Bake in the oven for 30-40 minutes. Check every 10 minutes to toss potatoes and make sure they are browning, but not burning (black color).

Cranberry-Chip Cookies
These are so darn good that trying to make them healthy would just be a sin. One cookie never hurt anybody...just don't eat all 60 at once!
Makes 60 cookies
Ingredients:
-2 sticks butter, softened
-1 cup light brown sugar
-1/2 cup granulated sugar
-2 teaspoons vanilla extract
-2 large eggs
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 1/4 cups all-purpose flour
-1-12oz. bag of semi-sweet chocolate chips
-1/2 12oz bag of white chocolate chips (about 1 cup)
-1 1/2 cups dried cranberries

Directions:
1. Preheat oven to 375 degrees fahrenheit
2. In a large bowl, use an electric mixer to beat together butter, both sugars, and vanilla extract until fluffy.
3. Beat in the eggs, baking soda, and salt
4. On low speed, gradually beat in flour until well combined
5. Using a spoon, add both kinds of chocolate chips and dried cranberries.
6. On non-greased baking sheets, drop heaping teaspoons of dough about two fingers apart. 
7. Bake for 8-10 minutes, until edges are brown. 

This is not "health" food, but every party should have a few treats!

Fabulous Fall Flavors

As some of you know, I love summer. That said, I am also an avid fan of fall. Predominantly because the foods are all so enjoyable...pumpkins, apples, and baking...fantastic! Thus far, I have taken full advantage of fall flavors, but last week I went to a whole new level of fall fun. You may recall that I am subscribed to a couple of food magazines (remember: make use of magazines). Over the past two months I giddily accumulated this year's fall-themed editions and slowly made my way through a few recipes. And last week I binged...I went on a cooking spree of recipes from these magazines. SUCH a good use of time...for me, anyways. All the recipes are scrumptious, easy to make, and great for your health. Enjoy these fabulous fall flavors...I sure did!

Creamy Tomato Soup with Grilled Cheese (adapted from Bon Appetit)
I won't bother rewriting the recipe, since I only made one modication: I used low-fat milk instead of heavy cream, otherwise the recipe is super easy and insanely delicious! My grilled cheese was country bread from Iggy's Bread with some sharp cheddar cheese (grated).

Warm Salad of Bulgur and Roasted Brussels Sprouts with Cranberries & Walnuts

(modified from Vegetarian Times)

Serves 4

Ingredients: 

-1 lb. Bussels sprouts, quartered lengthwise

-3 tablespoons canola oil

-1 cup bulgur

-1/4 cup walnuts, chopped

-1/2 cup dried cranberries

-1/4 cup parsley, chopped

-2 tablespoons balsamic vinegar

-1 tablespoon maple syrup

-1/2 lemon, juiced

-lemon zest from 1 lemon

-salt & pepper

Optional:

-1/2 cup pomegranate seeds

-1/4 cup crumbled gorgonzola cheese

Directions: 

1. Preheat oven to 475 degrees fahrenheit. Bring bulgur and 1 3/4 cups of water to a boil in a small saucepan. Reduce to a simmer and cook 15-20 minutes until water is absorbed.

2. Combine 2 tablespoons of oil and Brussels sprouts in a bowl. Arrange in a 9x13 inch baking dish in a single layer. Bake for 20-25 minutes until brown and crispy.

3. To make dressing: whisk together vinegar, maple syrup, lemon juice, zest, and 1 tablespoon of oil. 

4. Combine bulgur, sprouts, walnuts, cranberries, parsley, pomegranate seeds & cheese (if using), in a medium bowl. Add dressing and mix well. Season with salt & pepper.

Pumpkin-Pear Bread (from Vegetarian Times)

Makes 16 servings

Ingredients: 

-3/4 cups sugar

-1 cup all-purpose flour

-1 cup whole-wheat flour

-2 teaspoons baking powder

-2 teaspoons ground cinnamon

-1 teaspoon ground nutmeg

-1 teaspoon baking soda

-1/4 teaspoon salt

-1/2 cup vegetable oil

-1 large egg

-1/2 cup low-fat milk

-3/4 cup canned pumpkin puree

-1 teaspoon

-1 15oz. can pears (canned in 100% juice!), chopped

Directions:

1. Preheat oven to 350 degrees fahrenheit. Coat 8 or 9 inch bread loaf pan with cooking spray.

2. Whisk together sugar, flours, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl. 

3. Whisk together oil and egg in a bowl until smooth. Whisk in milk, pumpkin, and vanilla. 

4. Fold dry ingredients into wet ingredients. Fold in pears. 

5. Spread batter into prepared loaf pan. Bake 50-60 minutes, until toothpick inserted in center comes out clean.

Butternut Squash & Broccoli Rabe Lasagna (modified from Bon Appetit)

This recipe is more of a commitment. But the flavor is SO spectacular, that I highly recommend taking the time to make this recipe. If you follow the ingredient amounts from the original Bon Appetit recipe (but still use low-fat milk instead of cream!), then the lasagna will make 10-12 servings...freeze half of it for another time!

Serves 4

Ingredients:

Filling

-1 butternut squash, cut into 1/4 inch slices

-2 tablespoons olive oil, plus extra

-1 lb. broccoli rabe, tough stems removed

-crushed red pepper flakes

-2 cups shredded mozzarella cheese

-2 cups part-skim ricotta cheese

-1/2 cup grated Parmesan cheese

-2 teaspoons fresh sage, minced

-1 teaspoon fresh rosemary, minced

-salt & pepper

Bechamel Sauce & Assembly

-2 tablespoons unsalted butter

-2 tablespoons all-purpose flour

-2 cups low-fat milk

-pinch of ground nutmeg

-1 bay leaf

-1/2 lb. lasagna noodles

-1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees fahrenheit. Mix squash, olive oil, salt, and pepper in a bowl together; place squash on a baking sheet and bake in oven for about 15 minutes.

2. Quickly blanch broccoli rabe, about 1-2 minutes. Drain, briefly cool under running cold water, and coarsely chop. Transfer to bowl, season with salt & pepper, crushed red pepper flakes, and a drizzle of olive oil. 

3. In a bowl: mix together mozzarella, ricotta, Parmesan cheese, sage, and rosemary. 

4. Bechamel: Melt butter in a saucepan over medium heat. Add flour and stir until slightly thickened (make sure mixture doesn't turn brown), about 2-3 minutes. Increase heat slightly and slowly add milk. Add nutmeg and bay leaf. Simmer and stir constantly until shake-like consistency, about 10 minutes. Season with salt & pepper.

5. Cook lasagna noodles according to package. Preheat oven to 375 degrees fahrenheit.

6. Ladle 2 tablespoons bechamel into an 8x8 pan. To layer: line with single layer of noodles (cut noodles as fit), add 1/3 of butternut squash on top, followed by 1/3 of broccoli rabe, then dollop 1/3 of mozzarella-ricotta mixture randomly on top. Drizzle 1/4 cup of bechamel sauce. Repeat process 2 more times (total of 3 layers). 

7. Finishing layer should be noodles, topped with 1/4 cup parmesan cheese. 

8. Bake lasagna uncovered until bubbly and starting to brown, approximately 45-55 minutes. Let rest for 20 minutes before serving.

Bread and Brownies

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!

Crunchy Brown Rice Salad

So you were intrigued by the raspberry-rhubarb muffins. But I know you are secretly waiting to find out what else I made with my farmer's market frenzy of food. And boy, do I have a yummy recipes for you! There was a recipe in the latest Bon Appetit magazine that looked delectable, but didn't include any of the veggies I purchased. So I improvised, kicked the recipe up a notch, and added a variety of the vegetables eagerly sitting in my fridge. The result: a fantastic grain salad that provided five meals! Crazy! Lunch, dinner, lunch, lunch, dinner...Check out the optional ingredients you can add in to the salad, so that you're not eating the same meal over and over again.


Crunchy Brown Rice Salad (inspired by Brown Rice Salad with Crunchy Sprouts and Seeds, from Bon Appetit) 
Servings: 5 (about 1-1 1/2 cups per serving)


Ingredients:
-1/2 cup brown rice
-1 cup lentils
-2 garlic greens, divided & chopped
(use scallions or chives instead!)
-1/3 cup olive oil
-juice from 1 lemon
-1 zucchini, grated
-8 radishes, chopped
-1/3 cup sunflower seeds, toasted
-1/3 cup almonds, toasted & chopped
-1/2 teaspoon salt, plus more to taste
-1/2 teaspoon pepper, plust more to taste


Directions:
1. Cook brown rice according to package; cook lentils according to package
2. In food processor, combine 1/2 of garlic greens, olive oil, lemon juice, salt, and pepper to create dressing.
3. Combine remaining 1/2 of garlic greens with rice, lentils, zucchini, radishes, seeds, and nuts. Pour dressing over salad and mix well. 


Optional add-ins:
-4 raw asparagus spears, cut into 1 inch pieces
-2 tablespoons crumbled gorgonzola cheese
-2 tablespoons dried currants, raisins, or craisins


So, have you visited your farmer's market yet?

Be a Builder

Fact: you have more time to cook a meal on the weekend than during the week. Obviously if you go away for a weekend, or have some sort of tournament or event to attend all weekendlong, then you're just as crammed for time to cook on the weekend as the weekday. But, your average Saturday or Sunday yields much more time to prep and cook food. So why not take advantage of that time and cook some of your weekday food on the weekend? Make a couple of dishes on Sunday evening and then build on these dishes during the week - that way you're not eating the same two things over and over and over...Save yourself the headache and trouble of cooking a meal, from scratch, at 8:30pm on a Wednesday night, after a long day of work. Instead, make the more time-consuming recipes on Saturday or Sunday, and make no-hassle side dishes (or add to the original recipe) during the week. Last week I tried to lead by example, so here's what I made (recipes at the bottom of this post):


Monday night (it was a holiday, so I had time to cook. Normally this would be done on Sunday): 
1. Salmon with Herb Salsa Verde 
2. Brown Rice with Charred Onions & Kale







I ate these two dishes together as my Monday night meal. Then, I started to build:


Tuesday lunch: Brown Rice w. Charred Onions & Kale (add nuts & cheese - 2 tablespoons of each)
Tuesday dinner: Salmon with Herb Salsa Verde and Leafy No-Lettuce Salad


Wednesday lunch: Salmon Sandwich (spread salsa verde on 2 slices whole grain bread, add leafy greens & salmon)
Wednesday dinner (right): Brown Rice w. Charred Onions & Kale (with kalamata olives and blue cheese) and Spring Vegetable Saute


Thursday lunch: Brown Rice w. Charred Onions & Kale (with dried cranberries) and Leafy No-Lettuce Salad
Thursday dinner (left): Spring Vegetable Saute (combined with orzo and crumbled feta cheese)


Friday lunch: Leafy No-Lettuce Sandwich (spread dressing on 2 slices whole grain bread and add leafy greens, peaches/nectarines, and some avocado slices)
Friday dinner: cook something new!


I was never bored with the food I ate. Even if I was eating the same recipe, I did something (mixed in some nuts, or added a side dish) to change it up. Yes, this requires planning, which means taking time to do so (about 10 minutes...maybe 20 if you get distracted). But at the end of the day, planning ahead and building on top of your recipes will make your life a hell of a lot easier. In all honesty, not all of my weeks look like this. That's mainly because there are some nights where, despite my long hours at work, I still want to cook when I get home - I enjoy cooking and find it relaxing. However, for those of you still at the point where cooking is a chore - you do it because you need to feed yourself, not to have fun or relax - then planning out meals on the weekend and building on them throughout the week may be just right for you. Regardless of how often you want to cook throughout the week, it never hurts to plan, and more importantly, it never hurts to be a builder.


Salmon with Herb Salsa Verde (a variation of Bon Appetit's Grilled Skirt Steak with Herb Salsa Verde)
Makes 3 servings of salmon & salsa
Ingredients
-1/4 cup olive oil, plus 3 tablespoons
-4 garlic cloves, minced
-grated lemon zest from 1 lemon
-1 cup fresh herbs (thyme, mint, basil, whatever you have), chopped
-1 cup parsley, chopped
-1 10oz. piece of salmon (I used a frozen piece from Trader Joe's and it worked splendidly; you could easily use chicken or tofu)
-salt & pepper


Directions
(For herb salsa verde):
1. Mix 1/4 cup olive oil, garlic, lemon zest, and some salt & pepper in a bowl. Let marinate for 20 minutes (meanwhile, you can chop all your herbs and get started on other recipes)
2. After 20 minutes, add all herbs to bowl and let sit for 10 minutes
3. Stir in additional 2 tablespoons of olive oil
(For salmon):
1. Heat skillet on medium heat, add 1 tablespoon of olive oil
2. Season salmon with salt and pepper
3. Place salmon in skillet, skin side down, and cover for 3-5 minutes
4. Flip salmon to cook other side for 3-5 minutes, until just cooked through 
5. Place 1/3 of salmon on a plate and spread herb salsa verde on top


Brown Rice with Charred Onions and Kale (a variation of Bon Appetit's Wheat Berries with Charred Onions & Kale)
Makes 4 servings
Ingredients
-1 cup uncooked brown rice
-1 1/2 onions, sliced
-1 bag frozen kale, slightly thawed (*hint, take the bag out when you start to prep for this recipe; you can use fresh kale if you want, but it will take more time for it to cook down)
-lemon juice from 1 lemon (*hint, use the lemon juice from the lemon you zest for the herb salsa verde)
-salt & pepper
-olive oil


Directions
1. Cook brown rice according to package
2. Heat about 1 tablespoon olive oil in skillet over medium-high heat
3. Add onion slices and cook until charred, stirring occasionally (onions should look crisp, but not burned); transfer to bowl
4. Add 1 tablespoon olive oil to same skillet, and place entire bag of frozen kale into skillet
5. Cook kale until it is entirely thawed, and heated through
6. Combine kale, onions, and brown rice in bowl; add lemon juice & mix well. Season with salt and pepper.


Leafy No-Lettuce Salad (variation of Bon Appetit's Leafy No-Lettuce Salad)
Makes 3 servings
Ingredients
-lemon juice from 2 lemons
-1 shallot, minced
-3 tablespoons olive oil
-2 nectarines, sliced
-6 cups leafy greens (I used a "baby spinach & spring mix")
-1 cup parsley, chopped
-salt & pepper
Optional: 1/2 each of nuts and crumbled cheese


Directions
1. Combine lemon juice and shallot, and let sit for 5 minutes (meanwhile, slice your nectarines & chop your parsley!)
2. Add olive oil to lemon juice & shallot; mix well and season with pepper
3. Combine leafy greens, parsley, and dressing together
4. Serve greens on top of nectarines; top with nuts & cheese, if using
*only combine the greens & dressing that you're planning to eat; save the remaining dressing and greens for later use - if you combine all the dressing with all the greens, your leftovers will wilt & become soggy


Spring Vegetable Saute (a variation of Bon Appetit's Spring Vegetable Saute)
Makes 2 large servings
Ingredients
-zest and juice from 1 lemon
-1 15oz. can artichoke hearts (packed in water), drained & sliced in half
-1/2 12oz. package frozen asparagus spears (again, Trader Joe's variety)
-1 cup frozen shelled edamame, thawed (use another kind of bean, like fava or lima beans)
-1 tablespoon olive oil
-1 tablespoon butter
-1/2 red onion, chopped
-salt & pepper


Directions
1. Bring pot of water to a boil. Add edamame for 30 seconds; scoop out with slotted spoon and place in bowl of cold water.
2. Bring water back to a boil, add asparagus spears for 30 seconds. Drain water, and add asparagus spears to bowl of cold water
3. Slice asparagus spears into 1-2 inch  pieces
4. Heat pan over medium heat; add olive oil & butter
5. Add onion and cook for 5 minutes, until translucent
6. Add artichoke hearts, edamame, and asparagus to pan; cook for about 5 minutes (stir occasionally)
7. Stir in lemon juice and season with salt & pepper

Different Yet Delectable

One of my favorite bitches recently told me that she is getting sick of eating the same foods every night. She is too tired to cook something complicated when she gets home. In fact, she's basically too tired to cook. And as funny as my post about cooking a whole fish was, she's not going to be making a whole fish anytime soon, and therefore needs some posts about quick, easy, nutritious, and tasty recipes. No problem. Here are two dishes I made this week, each of which took fewer than 30 minutes to prep and cook, and both of which are insanely yummy. They may look and sound different, but trust me, they're quite delectable: 

Fennel, Orange, & Beet Salad
Serving size: 1 salad
Ingredients:
-two handfuls of spring salad mix (or any other salad greens you like)
-1/4 fennel bulb, thinly sliced
-1/2 orange (any kind you like), thinly sliced
-1/4 avocado, cut into chunks
-1/2 cup canned sliced beets (no salt added), drained, rinsed, and cut into half moons
-1/4 cup hothouse cucumber, thinly sliced
-2 tablespoons roasted pecan halves, chopped
-2 tablespoons crumbled feta or goat cheese
-fresh cracked black pepper
Directions:
Combine all ingredients in a bowl together. Top with homemade balsamic vinaigrette (recipe below). Mix well. Devour and enjoy!


Homemade Honey-Balsamic Vinaigrette 
Serving size: enough for 1 salad
Ingredients:
-2 teaspoons dijon mustard
-1 teaspoon honey
-1/2 tablespoon baslamic vinegar
-1/2 tablespoon olive oil
Directions:
Combine all ingredients in small bowl. Whisk together. Drizzle over salad.


Pasta and Eggplant with Ricotta Sauce 
Serving size: 1
Ingredients:
-1/4 -1/2 cup pasta (any shape you want!)
-1/4 cup part-skim ricotta cheese
-2 tablespoons parsley, minced
-1 tablespoon olive oil
-1/2 onion, chopped
-1 cup eggplant, diced into chunks
-2 garlic cloves, minced
Optional ingredients:
-1/4 cup silken tofu (can't even taste it!)
-1 tablespoon sun-dried tomatoes, chopped
-parmesan cheese, grated
Directions
1. Cook pasta according to package. Reserve 1/8 cup of pasta water.
2. Combine ricotta cheese, parsley, silken tofu (if using), and fresh cracked pepper in a small bowl. Mix until ingredients are well blended. Set aside.
3. Heat skillet on medium, and add olive oil once skillet is hot. Add onions and cook for 5 minutes, until onions are browned.
4. Add eggplant, garlic, and sun-dried tomatoes (if using) to skillet. Cook for another 5-8 minutes (if eggplant is sticking to pan, add about 2 tablespoons of water to the skillet), until eggplant is browned.
5. Add pasta to skillet, cook for about 30 seconds.
6. Add ricotta mixture to pan and combine all ingredients. Cook for about 1 more minute, to make sure sauce is heated through. 
7. Serve and sprinkle with grated parmesan cheese. Eat. Enjoy!

What To Do With a Head of Cauliflower

To some, this post may be incredibly random. Well, it kind of is. I had no intention of dedicating an entire post to cauliflower; but this past week I found myself with an excess of the pearly white vegetable chillin' in my fridge. So, after making four incredibly delectable dishes (five, if you include the soup Brendan made for my birthday), I thought that I would share my newfound appreciation for the overlooked, easily forgotten, wannabe-broccoli, that is cauliflower. For those of you who insist that you hate cauliflower, I have one thing to say to you: come on now, are you 5 years old? Seriously, what mature, intelligent, adult pulls the "mommy, I don't like it" line (said in a whiny voice) anymore? Grow a pair, and start opening your taste buds up to new experiences. Who knows, perhaps trying new foods will inspire you to be more adventurous in other parts of your life...just saying ;)


In order to explain why I had so much cauliflower at my house, I need to quickly tell you one awesome aspect about my job. As you know, I work for a program that coordinates and teaches healthy cooking courses for low-income families. We have a relatively small office, with not nearly enough pantry or refrigerator space for the copious amounts of ingredients we use for and bring back from these classes. So on Fridays we do a clean-out of the office refrigerator, and anything that is going bad or won't be used the next week, we get to take home. Last Friday, I called dibs on the cauliflower - no recipes in mind, no concrete plans of how to use it. I brought my bounty home, but quickly realized I wouldn't be doing any real cooking over the weekend, as it was my birthday - I was either eating out, or others were cooking for me. For the time being, cauliflower had to be put on the back burner.


Then on Sunday, Brendan cooked a wonderful three-course meal for my birthday. The first course was a Cauliflower Soup with White Truffle Oil (snazzy, I know, and DELICIOUS too!). 

But Brendan hadn't seen the large amount of cauliflower already in my fridge, and therefore bought his own head of cauliflower in order to make the soup. The leftover cauliflower, not used in the soup, was added to my stockpile of the crunchy white vegetable. Even more cauliflower with which to experiment...


I doubt that many of you find yourselves with an overflow of cauliflower in your refrigerators. As I referenced above, cauliflower is not a go-to veggie for most people. But take it from me, the recipes I discovered - while trying to use up my cauliflower supply - are mouth-watering and easy to make. For those of you who are intrigued, here's what you can do with a head of cauliflower:

Dinner #1: Cauliflower Steaks with Olive-Relish over Sauteed Kale 

(adapted from Bon Appetit)

It looks complicated because there are so many components, but I promise this is actually a rather quick meal to make!

Serves 1

For Olive Relish:
-5 cured black olives, pitted & minced
-1 garlic clove, minced
-1 tablespoon capers
-handful of parsley, chopped finely
-1 tablespoon balsamic vinegar
-1/2 tablespoon olive oil
...Combine all ingredients together in a small bowl



For Cauliflower:

-1/4 cauliflower head, cut into thick pieces (i.e. "steaks")
...Preheat oven to 400 degrees fahrenheit.
...Sautee cauliflower in pan with a little bit of olive oil, until golden brown on both sides (about 2 minutes each side
...Transfer cauliflower to baking sheet & bake in oven for 20 minutes



For Tomato Sauce:
-1 plum tomato, diced
-2 garlic cloves, minced
...Sautee garlic cloves (use same pan from cauliflower) with a bit of olive oil for about 1 minute
...Add tomatoes and cook until tomatoes become a sauce-like consistency (10-15 minutes)
...Keep warm over low heat 


For Sauteed Kale:
-2 cups kale, chopped
-1 small shallot, minced
-1 teaspoon red pepper flakes
...Sautee shallots in pan over medium heat, until translucent (about 5 minutes)
...Add red pepper flakes, stir for 1 minute
...Add kale, cook until wilted

To Serve:

-Layer 1: sauteed kale

-Layer 2: tomato sauce

-Layer 3: cauliflower steak

-Layer 4: olive relish

Top with fresh grated parmesan or pecorino cheese!

Lunch: Cauliflower Tabouli Salad

(Adapted from Moosewood Cookbook: Cooking for Health)

Serves 1

Mix together: 2 cups cauliflower (chopped), 1/2 plum tomato (chopped), 5 cured black olives (minced), 1 clove of garlic (minced), large handful of parsley (chopped), 1/4 avocado (chopped), 1-2 scallions (chopped), 1 tablespoon balsamic vinegar, 1/2 tablespoon olive oil (or more to taste), pinch of salt & pepper

Eat with pita bread!

Dinner #2: Sicilian Cauliflower Pasta

(adapted from Food Network Magazine)

Serves 2

...Cook penne pasta (or any other kind of your choosing) according to package - reserve 1/4 cup pasta water after pasta is cooked

...Sauté  1 garlic clove (minced) and 1/2 teaspoon red pepper flakes in 1 tablespoon olive oil, over medium heat (about 1 minute)

...Add 1-2 cups cauliflower (chopped - small pieces) and small handful of golden raisins to pan; sauté until cauliflower is cooked through (7-10 minutes) 

...Add 1/4 cup parsley (minced) and 1/4 cup basil (minced) to pan, cook for 1 more minute

...Add cooked pasta and reserved pasta water to pan; combine everything well

...Serve with fresh grated parmesan/pecorino cheese

*try adding toasted walnuts or pecans!

Breakfast: Cauliflower Egg Scramble

Serves 2

...In medium skillet, combine 1/2 tablespoon olive oil and 2 scallions (chopped), cook for 2 minutes

...Add 1 1/2 cups cauliflower (finely chopped), cook for 5 minutes (until cauliflower becomes tender)

...Add 1/2 plum tomato (chopped), cook for additional 2 minutes, then add small handful of parsley (minced)

...Whisk 4 eggs together, then add to skillet and cook until eggs are done

...Add a pinch of salt and pepper, optional garnish of extra parsley and/or fresh grated cheese

*Tastes great when served with cheesy grits or toast & jam!