Cauliflower 'Mac' + Cheese

There's no pasta, but it's a healthier alternative to the baked classic.  If you use a wheat free flour it's a gluten free dinner.  Be the most popular at your next potluck picnic!  

For this I prefer 1/2 cup cheddar cheese and a 1/2 cup of Monterey jack cheese.  When it comes to melting, there's strength in numbers.  

Serves 2-3

Cauliflower 'mac' + Cheese

1 head cauliflower, trimmed, chopped into bite sized pieces

2 tablespoons butter

1 shallot, diced

2 tablespoons flour of your choice, a.p. or chickpea, rice...

1/8 cayenne pepper

1/4 teaspoon mustard powder

s + p

1/4 cup fat free milk

splash white wine

1 cup grated melting cheese

Heat oven to 375 degrees.  Grease a loaf pan.  Set aside.

Bring a large pot of water to a boil.  Add chopped cauliflower, blanche 4 minutes.  Drain, shock with cold water to stop cauliflower from cooking.  Drain and dry.  

Wipe out pot and return it to the stove top.  Heat butter oven medium heat.  Once butter is melted, add shallot, cook until clear and soft, about 5 minutes, stirring frequently.  

In a small bowl, stir flour, cayenne, mustard powder, salt and pepper.  Add to to the pot, stirring to coat the cooking shallot.  Slowly, whisk in the milk.  Stir until lump free and add the splash of white wine.  Cook until thick.  Add all but one tablespoon cheese and cauliflower.  Stir until cauliflower is well coated in thick cheesey goo.  

Transfer prepared loaf pan.  Top with remaining cheese.  Bake 20 minutes.  

 

 

Lemon Miso Soup

A very satisfying soup.  A combination of a vegetable noodle and a miso soup.  

Substitute a quinoa pasta to make this a gluten free meal.  I think this would also be great with barley or farro.  

Serves 2.  

Lemon Miso Soup

1/2 cup uncooked pasta, small size like tubettini, ditalini or acini de pepe

olive oil

1 shallot, minced

3 cloves garlic, minced

red chile flakes or long red pepper, seeded, sliced into rings

4 cups chicken or vegetable stock

1 carrot, peeled, chopped

1 celery stalk, chopped

3/4 cup snow peas or green beans, chopped

4 cremini mushrooms, sliced

1 tablespoon white miso

juice of half of a lemon juice

s + white pepper

Cook pasta al dente.  Drain, rinse, drain.  Set aside.

In a pot, heat a drizzle of oilve oil over medium heat.  Add shallot, cook 3 minutes.  Add garlic, chile flakes or slices, carrot and celery.  Cook 2 minutes, stirring.  Add stock.  Bring to a boil, reduce heat and simmer 10 minutes, carrots and vegetables will be crisp tender.  Add mushrooms.  Cook 5 minutes.   Add snow peas or green beans and pasta.

 Stir miso paste with a ladleful of soup to make a slurry.   Stir into soup.  Add lemon juice, salt and pepper to taste. 

 

Sesame Crusted Baked Tofu + Dipping Sauce

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Crispy and nutty bite size tofu snacks.  Best part is that they're baked, not fried.  Would be a great as part of a dim sum style dinner.  

makes 16 pieces.  

Sesame Crusted Baked Tofu + Dipping Sauce

1 block extra firm tofu

1 cup lite coconut milk

s + p

3/4 cup black and white sesame seeds

for the sauce

2 tablespoons tamari or soy sauce

1 tablespoon rice vinegar

1 teaspoon sambal oelek

1/2 teaspoon sesame oil

Drain tofu and place on a towel.  Place something heavy on top of tofu block, like a fry pan with a tin can of something in it, to press any water out of it.  This will help make it crispy.  While tofu is draining, heat oven to 500 degrees.  Line a pan with parchment paper, set aside.  

Place coconut milk in a shallow bowl, next to a shallow bowl of sesame seeds.  Slice tofu into 16 squares and season with salt and pepper.   One by one dip each square in coconut milk and then coat with sesame seeds.  Arrange on parchment paper lined pan and bake 6 minutes.  Flip tofu squares and bake 4 minutes more.  

Mix soy sauce, rice vinegar, sambal oelok and sesame oil together.  Serve on the side of squares.

Black Bean Quinoa Burgers + Pickled Jalapeno Poppers

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Vegetarian burgers with a mexican vibe.  Great chopped up over  a salad, or in a wrap or served as a burger.  Pickling the jalapenos mellows their spiciness, so does stuffing them with cheese.  Worth making even on their own as snacks or working into a grilled cheese sandwich.  Just a thought.  

makes about 8-10 burgers

Black Bean Quinoa Burgers + Cheese Stuffed Pickled Jalapenos

for the burgers

1 tin black beans, drained, rinsed

1/4 cup uncooked quinoa

1 teaspoon olive oil

1 shallot, minced

3 garlic cloves, minced

1/2 a red bell pepper, diced

1/2 cup frozen corn, thawed

2 teaspoons cumin

1/2 teaspoon paprika

1/4 teaspoon dried oregano

3 cilantro sprigs, chopped

1 tablespoon flaw seeds, ground

1 egg

juice of 1/2 a lime

for the jalapenos

6 jalapenos

1/2 cup water

1 cup white vinegar

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon black peppercorns

monterey jack cheese, about 2 ounces

Mash beans.  Set aside.  Cook quinoa, add to beans.

In a skillet, heat olive oil and cook shallots 2 minutes.  Add garlic, bell pepper and corn.  Cook 2 minutes more. Add to back beans.   Add cumin, paprika, oregano, cilantro, flax seeds, egg and lime juice.  Stir until well combined. Season with salt and pepper.   Portion with a 1/4 cup.  Cook 5 minutes on each side in an oiled pan over medium heat.  

We served as burgers with cheese stuffed pickled jalapenos.  Slice a capital T shape in each jalapeno and remove seeds.  Place in a small pot with water, vinegar, salt, sugar and peppercorns.  Boil for 2 minutes.  Set aside and let cool to room temperature, at least 30 minutes.  When ready to use, remove from pickling liquid, stuff with a rectangular slice of cheese.  Heat a pan on the stove over medium heat.  Cook jalapenos in pan, flipping as needed.  They will be a toasty color and the cheese will be melted.  

 

Grilled Portobellos + Creole Tomato Sauce

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There's a restaurant in Ithaca, New York called Maxie's Supper Club that I am obsessed with.  Their margaritas come in pint glasses and there are things like tasso gravy and mighty mighty gumbo on the menu.  They also have chicken fried tuesdays.  (And who doesn't need a little fried chicken on a tuesday?)  

I'm getting carried away.  The reason I bring up my beloved Maxie's is that they have something on the menu that is grilled portobellos with creole tomato sauce.  While I've never seen or ordered it I've haven't stopped thinking how good it sounds.  Cam and I decided to give it a go.

We had sauce leftover and ate it over roasted spaghetti squash.   

(If you are vegetarian, omit worcestershire sauce.  It contains anchovies.)

Serves 4. 

Grilled Portobellos + Creole Tomato Sauce

splash olive oil

1 onion, diced

1 green bell pepper, seeded, diced

2 stalks celery, diced

4 cloves garlic, diced

2 green onions, diced, white and green separated  

1 28 oz tin tomatoes

3 bay leaves

4 thyme sprigs, stems discarded

s + p

splash worcestershire sauce 

1/4 teaspoon cayenne powder

2 tablespoons chopped fresh parsley

pinch sugar

8 portobello mushroom caps, cleaned, stems removed

In a medium pot, on medium high heat, cook onion in splash of oil until soft, about 8 minutes.  Add bell pepper, celery, garlic, green onion whites and thyme, cook, stirring, 5 minutes.  Add tomatoes, bay, thyme leaves, worcestershire sauce, salt, pepper and cayenne.  Boil, reduce heat and simmer 10 minutes.  Adjust seasoning with sugar, salt and pepper.  Stir in parsley.  

While sauce is simmering, cook mushrooms on medium high heat in a grill pan on the stove.  About 5 minutes on each side.  Mushrooms can also be roasted in 425 degree oven, loosely covered with foil for 35 minutes.  

Once mushrooms are done, top with warm tomato sauce.  Garnish with green onion greens.  We served ours with kale sauted with garlic.  yum. 

Simple Root Vegetable Side

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I'm new to baby turnips.  They are delicious and now I can;t get enough of them.  This root vegetable medley is easy and full of flavor and pleasing textures.  And it satisfies my new turnip needs.  

Makes 1 large pan.

Simple Root Vegetable Side

2 carrots, peeled, chopped

1 red onion, chopped

1 lb baby turnips, chopped

2 potatoes, chopped

1 large or 2 small sweet potatoes, chopped

3 thyme sprigs, stems discarded

splash olive oil

s + p

Heat oven to 375.  Toss carrots, red onion, turnips, potatoes, sweet potatoes and thyme in olive oil and season with salt and pepper. Spread over large baking sheet.  Roast in oven 45 minutes, or until vegetables are tender.  

Buffalo Maitake Sliders

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One more vegetarian mushroom slider for your super bowl party!  I'm really having a mushroom moment.)  

Hen of the Woods or Maitake mushrooms are a great stand in for chicken.  Although, I'll eat just about anything if it's slathered in wing sauce.  To clean them, gently dust with a soft brush.  Pulled chicken may also be used for those who prefer meat.  

Makes 8 sliders.  

Buffalo Maitake Sliders

for the slaw

1 small carrot, peeled, shredded

1 cup shredded cabbage

1 celery stalk, thinly sliced

1/4 cup bleu cheese crumbles

1/2 tablespoon mayonaise

1/4 teaspoon dijon mustard

1/2 tablespoon apple cider vinegar

1/4 teaspoon caraway seeds

s + p

for the buffalo mushroom

8 oz fresh maitake mushroom, separated into slider size pieces

4 tablespoons Franks Red Hot Sauce (or whatever type of hot or wing sauce you like)

8 slider rolls

Mix carrot, cabbage, celery, bleu cheese, mayo, mustard, vinegar, caraway seeds, salt and pepper together until evenly combined.  Set aside.  

In a pan, over medium heat, saute mushroom in a very light splash of oil for 10 minutes.  Remove from heat and coat with hot sauce.  

Layer bottom slider bun with slaw, mushrooms and bun.  Secure with toothpick and serve.

Veggie Melt Sliders

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Is everyone excited for super bowl sunday?  I don't really care about football but I do like sliders, and super bowl time is slider time around here!   Make these for your favorite vegetarian guest.  

Makes 6 sliders.

Veggie Melt Sliders

1 portobello mushroom, stem removed

1 red bell pepper, quartered lengthwise, seeded, sliced

2 oz gruyere cheese, grated

6 slider rolls (I prefer San Francisco style rolls)

Place oven rack to highest position and set broiler to lo heat.  Place mushroom and pepper slices on baking pan and broil 8 minutes.  Toss.  Bake 8 minutes more.  Remove from oven.

Layer each slider bun with broiled vegetables, generously pile on grated gruyere.  Return to oven and broil 3 minutes more.  Sandwich with top bun and secure with toothpick.  

 

 

A Classic Lentil Soup

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Aka Cam's favorite lentil soup.  (It's so easy having a food blog when your husband is a brilliant cook.)  Our weekend routine includes plenty of of time in the kitchen.  Part of it is developing and shooting recipes for Meats + Sweets and the other part Cameron making delicious soups and salads for us to eat during the week.  They are always excellent and healthy, and I'm pleased to share this one.  It is one of our personal favorites.  

For a heartier meal, serve over rice, grains or whole grain pasta.  We usually eat it over a pile of farro.  (Have you tried Kamut pasta? I have a box of it in the pantry that I'm pondering what to do with.)

Makes 8 servings. 

Cameron's Favorite Lentil Soup

splash olive oil

3 medium carrots, peeled, diced

1 yellow onion, diced

3 celery stalks, diced

1 poblano pepper, seeded, diced

4 cloves garlic, minced

2 quarts vegetable stock

1 1/2 cups french green lentils

4 sprigs thyme

1 tablespoon dried oregano

2 teaspoons cumin 

1 teaspoon coriander

1 teaspoon curry powder

1 teaspoon red chile flakes

2 bay leaves

2 cups cremini or shitake mushrooms, chopped

s + p

lime juice or red wine vinegar (optional + to taste)

Heat a splash of olive oil in a large soup pot and add carrots, onion, celery, poblano and garlic.  Stew over medium high heat, stirring, until onions are translucent, about 5 minutes.  

Add stock, lentils, thyme, cumin, coriander, curry, chile flakes and bay leaves.  Bring to a boil, reduce heat to simmer and add mushrooms.  Let simmer until lentils are tender, about 40 minutes.  

Season with salt, pepper and lime juice/vinegar.  

Kale + Potato Salad

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A new salad from Cameron.  It's delicious and makes great use of seasonal ingredients.   Also, how often do you eat potatoes and pomegranate seeds together?  Probably not enough, right?

Kale + Potato Salad

1 large sweet potato, chopped

2 white potatoes, chopped

olive oil

1 bunch kale leaves, stems discarded

juice of 1/2 lemon

s + p

seeds from 1 small pomegranate

1 cup pecans

splash basalmic vinegar

Heat oven to 425.  Toss sweet potato and white potatoes in a splash of olive oil.  Place onto a baking sheet and roast 45 minutes until done, tossing once. 

While the potatoes are roasting, saute kale in a splash of olive oil, for 5 minutes until wilted.  Season with lemon juice, salt and pepper.  

Toss roasted potatoes, kale, pomegranate seeds and pecans together in a large bowl and drizzle with a tiny amount of basalmic vinegar.

 

Peanut Noodles + Tofu + Vegetables

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In an attempt to eat more vegetarian, vegetable heavy meals I made this.   (We've been making alot of soup and I just need a break.)  To make the zucchini and carrot noodles, use a vegetable spiral cutter or a julienne vegetable peeler.  

The peanut sauce would make a tasty salad dressing, vegetable dip or smear for grilled chicken so if I were you I would consider making double and saving it in the fridge. 

Dry tofu can be found in asian markets or baked tofu can be used as a substitute. 

Makes 4 dinner size servings.

Peanut Noodles with Tofu + Vegetables

For the sauce

1 inch ginger, peeled, sliced

1 clove garlic, peeled

2 tablespoon natural peanut butter

1 tablespoon sesame oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon lime juice

1/2 teaspoon red chile flakes

2 tablespoons very hot water

For the noodles

6 oz buckwheat noodles

1 bunch broccoli, peeled, chopped

splash high heat oil

1 shallot. sliced

8oz dry tofu, sliced

4oz snap peas, sliced

1 carrot, peeled, cut into long thin noodle like strips

1 zucchini, cut into  long thin noodle like strips

Blend ginger, garlic, peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, chile flakes and hot water.  Add more hot water to thin sauce out if needed.  Set aside.  

Cook noodles to package instructions, generally boiling for 4 minutes.  Drain.  Set aside.  

Blanche broccoli in boiling water for 60 seconds.  Drain and shock in ice bath to stop cooking.  Set aside. 

Over medium high heat, in a large pan or wok, saute shallot in a splash of high heat oil for 3 minutes.  Add tofu, snap peas and carrot, saute 5 minutes or until crisp tender.  Add zucchini, stir and cook 2 minutes.  

Transfer to a bowl and toss with broccoli, noodles and peanut sauce. 

 

 

Roasted Autumn Vegetable Bowl

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So simple yet so tasty.   Serve on its own as a side or over grains, greens or both for a vegetarian friendly meal.  I've been putting seeds on everything lately, I feel they really add something nutritionally and texturally to a dish but feel free to leave them out or change them up to your preference.  

Roasted Autumn Vegetables 

1 lb brussels sprouts, halved

3 carrots, peeled, quartered

1 red onion, sliced

3 garlic cloves, whole

1 small fennel bulb, sliced

1 idaho potato, halved, sliced

1 sweet potato, halved, sliced

1 delicata squash, halved, seeded, sliced

olive oil

s + p

4 oz goat cheese, cut up

Juice of 1 lemon

Leaves from 4 sprigs fresh thyme

basalmic vinegar

sunflower and poppy seeds

Heat oven to 400 degrees.  Toss sprouts, carrots, onion, garlic, fennel, potatoes and squash in a splash of olive oil.  Layer on two large baking sheets and season with salt and pepper.  Roast 45 minutes.   

Remove from oven, cool slightly and toss with goat cheese, lemon juice and thyme leaves.  Drizzle with basalmic vinegar and sprinkle with seeds.   Serve alone or with grains, greens or both.  

Ginger Lime Noodle Bowl

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Noodles!  I'm frequently making demands or dreaming about noodles.   I love them.    This noodle bowl is great for lunch as it is served cold and most of the veggies are fresh and not cooked.    

Serves 4.

Noodle Bowl + Ginger Lime Sauce 

6 oz lo mein noodles  

1 broccoli, chopped

1 cup snow peas, chopped

1 red bell pepper, seeded and thinly sliced

2 carrots, match-sticked or thinly sliced

1 package brown tofu, sliced

sesame seeds

for the ginger lime sauce

juice of 2 limes

2 teaspoons olive oil

2 teaspoons agave syrup

pinch of salt

2 tablespoons fresh ginger, diced

2 tablespoon sesame oil

2 tablespoon soy sauce

Cook noodles using package instructions, usually a few minutes in boiling water.  Drain and set aside. 

Blanche broccoli and snow peas 1 minute in boiling water, drain and rinse under cold water to stop them from cooking.   

Divide cooked noodles, broccoli, snow peas, peppers, carrots and tofu in 4 portions.  Sprinkle with sesame seeds.  

In a blender, blend lime juice, olive oil, agave, salt, ginger, sesame oil and soy sauce.   Strain and spoon onto noodles and veggies.  Toss if you like and eat. 

Summer Vegetable Pasta

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Change up any of the vegetables in this dish as you like.  I suggest strolling around the farmers market and see what looks good.  I added cooked lentils at the end of cooking for a little protein, as you can see from the photo.  If you decide to add lentils, about 3/4 cup french green lentils cooked in plenty of water for 20 minutes, and add one more tomato to the recipe.  

serves 6. 

Summer Vegetable + Orecchiette Pasta 

1 lb orecchiette pasta

olive oil

1 shallot, diced

3 cloves garlic, diced

1/2 teaspoon red chile flakes

1 cup romano/flat beans, sliced

1 tomato, seeded, peeled, chopped

1 small yellow squash, halved, sliced

1 small zucchini squash, halved, sliced

juice of 2 lemons

2 handfuls fresh basil leaves, diced

1 tablespoon fresh oregano leaves

s + p

pecorino romano cheese, grated   

Cook pasta to package directions.  Drain, rinse and set aside.  

Heat a splash of olive oil in a large pan.  Add shallot, garlic, red chile flakes, romano beans, tomato, squash and zucchini.  Cook until vegetables and crisp tender, about 6 minutes.   

Add pasta, one more splash olive oil, lemon juice, basil, oregano, salt and pepper.  Stir to combine and cook until all is hot.  Serve with grated pecorino romano.   

Veggie Burgers

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I love a veggie burger.  These are very healthy and full of plant based protein from the beans and quinoa.  They are vegetarian, gluten free and vegan if you omit the egg.  (I made these without the egg and they are lighter but tend to fall apart a little bit which is why I consider it optional.)  

Serves 6. 

Veggie Burgers

1/2 cup uncooked red quinoa

1 large portobello mushroom

splash of olive oil

1 red fresno chile, seeded and diced

3 cloves garlic, diced

1 large shallot, diced

1 tablespoon ginger

1 tin kidney beans, drained, rinsed

1 carrot, peeled, grated

1/2 teaspoon mustard powder

1/2 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon salt

several turns fresh black pepper

4 sprigs fresh cilantro

1 teaspoon siracha

juice of 1/2 a lime

1 egg, optional

Cook quinoa in small pot with 1 cup water.  Bring to a boil, reduce heat, cover and simmer 15 minutes.  Water will have evaporated and quinoa will be tender.  Remove from heat and set aside.   

Cut portobello into quarters and run through food processor until chopped.  Set aside.  

Heat a skillet with splash of olive oil to medium high heat and saute processed mushrooms, chile, garlic, shallot and ginger until tender, about 4 minutes.  Transfer to large bowl.  

Run kidney beans, quinoa and carrots through food processor until combined, about 30 seconds.  Add to bowl with mushroom mix.  Add mustard powder, coriander, cumin, salt, pepper, fresh cilantro, siracha, lime juice and egg, if using.  Stir to combine.   

Chill mixture in fridge 20 minutes.  Remove from fridge, form into patties and cook in  oiled skillet 3 minutes on each side,   Serve with red onions, pickled anything, lettuce, mayo, siracha, fresh cilantro leaves, tomatoes and carrot matchsticks.  

Smoky Minestrone Soup

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This is another one of Cameron's brilliant soups.  He made it for dinner one night and as soon I tasted it I knew I had to share it here.  We've also been calling this one mexican minestrone but I'm not sure exactly how mexican it is.  Either way, It's smoky and peppery with great texture from all the different vegetables.  I love having a super healthy soups like this that are full of vegetables and flavor.  So very satisfying.  

Serves 6-8.  

Smoky Minestrone Soup

1 cup farro (or barley would be good too)

dash olive oil

1 large onion, diced

2 large carrots, diced

1 bulb fennel, diced

1 leak, halved & thinly sliced

3 medium tomatoes, seeded, peeled, and diced

4 sprigs fresh thyme

4 sprigs fresh oregano 

2 bay leaves

1 cup fresh cranberry beans (or use a can of navy beans, rinsed - just add them at the very end) 

2 quarts veggie stock  

2 cups mushrooms, sliced

1 ancho pepper (dried & smoked Poblano)

1 tsp cumin

1/4 tsp pimenton (smoked paprika) 

1 small zucchini, diced

1 yellow squash, diced

2 cups green beans, chopped

juice of 1/2 a lime

splash Champagne vinegar

S + P

In a small pot, cover farro with water and bring to a boil.  Reduce heat, simmer 40 minutes or until tender and not squeaky.  Drain off excess water.  While farro is cooking, prep the veggies and get the soup going.  
 

In a pot, warm some olive oil and add onion, carrots and fennel.  Cook, stirring occasionally until onions are clear, about 5 minutes.  Add the leek, tomatoes, thyme, oregano, bay and cranberry beans, cooking another 5 minutes more.   

Add the stock and bring to a boil.  Add mushrooms, the dried pepper, cumin and paprika.  Reduce heat and simmer 20 minutes or until the beans are creamy and no longer mealy.  Add remaining ingredients and cook until green beans are blanched, bright green and crisp tender.  Adjust seasonings to taste.  Serve over farro and garnish with some cilantro leaves, if you have any around.  

 

Vegetarian Dinner Salad

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I really don't know what to call this salad but it came about the other night when i was feeling vegetarian and wanted a complete full meal salad, some thing healthy and vegetal with plant based protein.   

serves 4.

Vegetable Barley Lentil Salad

1 cup pearl barley

1 cup french lentils

1 bunch asparagus, trimmed, halved lengthwise

5 carrots, peeled, halved lengthwise

olive oil

s + p

1/4 lb peashoots, rinsed and dried (salad spinner is great for this)

1 tablespoon champagne vinegar

1 tablespoon lemon juice

1 tablespoon squash seed oil  

1 tablespoon olive oil

pinch of cayenne pepper

about 12 cilantro leaves, chopped

4 teaspoons pepitas

4 teaspoons roasted sunflower seeds (salted or not is up to you)  

Cook barley in a small pot with 3 cups water. Bring to a boil, cover and simmer 45 minutes.   Fluff with fork and set aside.

Cook lentils in another small pot by covering lentils with water, no salt, and simmering for 30 minutes.  Drain lentils and set aside. 

Meanwhile, heat oven to 400 degrees.  Toss carrots with a splash olive oil and season with salt and pepper.  Place on baking sheet and roast for 10 minutes.  Add asparagus to the sheet, toss with a splash of olive oil, season with salt and pepper and roast, carrots and asparagus for another 10 minutes.  Remove from oven and set aside.

Make vinaigrette by whisking together champagne vinegar, lemon juice, squash seed oil and olive oil.  Add cilantro leaves, pinches of cayenne and s + p to taste. 

Toss carrots, asparagus and peashoots in vinaigrette.  

To serve, portion barley into 4 dishes, top with portion of lentils, then veggies.  Top each dish with one teaspoon pepitas and sunflower seeds.   


 

Ramps!

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I had ramps for the first time this weekend and can't believe how delicious they are.   

Ramps are a wild leek that are found mostly on the east coast.  They have a very short season of a joyous two weeks and are one of the first spring vegetables to show up at farmers markets.  They taste like a delicate garlicky onion.  The whole ramp is edible, minus the roots.  

Serves 2. 

Springtime Ramp Pasta

4-5 oz dried linguini

10 fava bean pods

1 oz morel mushrooms, brushed clean and halved

2 tablespoons water

olive oil

1/4 teaspoon red chile flakes

1 bunch ramps (about 9) 

juice of half a lemon

s+p

grated pecorino cheese, for serving

Cook pasta, drain and rinse.  Set aside. 

Fava beans have to be shelled twice.  First, remove outer pod, blanch beans for 60 seconds, drain and remove thin shell.  Discard shells and set clean, blanched beans aside. 

Clean ramps and remove roots.  Cut stem just under the leaves.  Set leaves aside.  Slice bulbs/stem in half lengthwise.  Set aside. 

In a pan, heat a teaspoon of olive oil.  Add morels, cook about 30 seconds and carefully add 2 tablespoon of water.  (Water will hiss and splash a bit.)  Cook until morels are soft and water has been absorbed.  Push morels to on side of pan and on the other side, heat a splash of olive oil and red pepper flakes.  Add ramp stem/bulbs, combine with morels and cook about 1 minute.  

Add fava beans and ramp leaves.  Cook until leaves wilt.  Add pasta, cook until hot.  Season with salt, pepper and lemon juice.  

Serve with a grating of pecorino cheese.  

 


 

 

 

Vegetable Shepherd's Pie

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Something cozy to make and enjoy during this rainy day.  This one is pretty easy.  Just saute the veggies in the skillet, top with potatoes and pop it in the oven.   

Not too sure if shepherd's pie is exactly the right name for this as it's meatless.  Thoughts?   

Vegetable Shepherd's Pie

4 potatoes, peeled

splash milk

2 tablespoons butter

1 yellow onion, chopped

8 cremini mushrooms, sliced

3 carrots, peeled and chopped

2 celery stalks, chopped

3 cloves garlic

2 sprigs thyme

1 bay leaf

2 tablespoons flour

1 1/2 cup vegetable stock

s + p

grated paresan cheese (optional) 

Boil potatoes.  Once soft, remove from water and mash.  Add a splash of milk or two as needed.  Season with salt and pepper.  (For richer potatoes add tablespoon of butter and/or a splash of stock.)  Set aside.   

Heat oven to 400 degrees.  In a 10" skillet on medium heat, melt 1 of the tablespoons of butter.  Add onion and sauté 2 minutes.  Add mushrooms and cook another minute.  Add carrots, celery, garlic, bay, thyme and last tablespoon of butter.  Cook 5 minutes more.  Sprinkle with flour.  Stirring to coat.  Add stock and cook until thickened.  

Cover with mashed potatoes.  Sprinkle with salt, pepper and a grating of parmesan or a drizzle of olive oil or even chopped herbs if you like.   

Place skillet in oven and bake 20 minutes until edges are slightly browned and bubbly.   

Careful, it's hot! 

 

Mushroom Stroganoff

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A couple weeks ago, the weather was especially cold and I had a very large maitake mushroom hanging around here that needed to be used and Stroganoff seemed like the best idea.  I love stroganoff, a mushroomy, sour cream sauced egg noodle dish at I find perfect for cold days when I need something a little rich.   If you don't like sour cream, omit for a tasty mushroom sauce.  

When cleaning a maitake mushroom, use a brush and don't get it wet.  

Mushroom Stroganof

1/2 lb egg noodle

2 tablespoons butte

5 oz cremini mushrooms, cleaned and slice

5 oz maitake mushrooms, cleaned and slice

1 shallot, dice

2 garlic cloves, dice

pinch red pepper flake

1/2 teaspoon fresh thyme leave

1 tablespoon flou

large splash white win

pinch nutme

14 oz mushroom stock, warm/heate

1/4 cup sour cream

s +

Cook noodles as packaging instructs.  Set aside. 

In a pan, melt butter.  Sauté mushrooms, shallot, garlic and red pepper flakes 10-12 minutes.  Sprinkle flour and nutmeg into pan, stir to coat.  Push mushrooms to one side of pan and deglaze with wine.  Add warm mushroom stock.  Stir and once thickened, add sour cream.  Season with salt and pepper.  Toss in pasta and serve hot.