Anything-You-Love Salad with Blue Cheese and Pecans

Until recently I didn't love blue cheese. But a good friend made me a salad with blue cheese crumbles, pecans, and this dressing and I fell in love.

Here's my today version salad with a flavorful shallot dressing.



For the salad:

• Arugula, Boston lettuce, or any green of your choice (I have also made it with pea shoots!)
• 1/4 cup dried cherries
• 2 slices of smoked turkey, shredded or sliced
• A nice chunk of blue cheese, broken up (today I had Livradois Bleu D'Auvergne from Whole Foods - it was so yummy!)
• 2 Tbs or more of chopped pecans
• Slices of ripe pear (I didn't have any today, but usually I love to add it on top!)

Shallot Dressing

• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped shallot (1 small)
• 2 tablespoons white-wine vinegar
• 1 tablespoon pure maple syrup
• 1/4 teaspoon salt
• A few grinds of fresh black pepper

Whisk together oil, shallot, vinegar, maple syrup, salt, and pepper in a jar.
Toss with salad and fixings and enjoy!

Dressing adapted from: http://m.epicurious.com/recipes/food/views/Spinach-and-Endive-Salad-with-Pecans-and-Blue-Cheese-236012

Homemade Nutty Cone

A classic treat that might remind you of an ice cream truck or a quick treat on a trip... these were much easier to make than I thought although it takes some time and patience!




Ingredients:

1. Sugar cones
2. 7 oz semi-sweet chocolate (chips or bars)
3. 2 Tbs coconut oil
4. Vanilla ice cream (or any other ice cream of your choice - I made one with coffee, strawberry and vanilla which was really good!)
5. Crushed salted peanuts (or almonds or both!)

Supplies:

Parchment paper
Cups to stand the cones in OR an empty egg carton, turned upside down, with holes cut into it for the cones to stand in

Directions:

1. Make the chocolate "magic shell":

In a double boiler, melt chocolate and coconut oil together until smooth. If you don't have a double boiler, do what I do: find a metal mixing bowl that sits right into the top of a small saucepan so that it's secure and covers the entire opening of the saucepan. Put about an inch of water in the saucepan and bring to a simmer. Put the bowl above it with the chocolate and coconut oil inside. When it's smooth, turn off the heat and leave it on the stovetop.

2. Take your ice cream out of the freezer so it will soften slightly.

3. Coat the inside of the cones:

Using a small spoon, pour a small amount into each cone, rotating and tilting so it covers the inside of the cone. You will probably need about 2 teaspoons per cone. Make sure the bottom of the inside of the cone has chocolate in it (this will be really yummy for those last bites!).

Stand each cone in a holder or cup and place in freezer until solid, about ten minutes.

4. Remove each cone and fill with ice cream. Tear of a strip of parchment paper, cut in half, and wrap around the cone so that it's tight on the cone and extends about 1 inch above the top of the cone. Secure with a piece of clear tape. Add some ice cream to the top of the cone almost up to the top of the parchment paper.

Return to freezer. Repeat for each cone. Leave in freezer for about an hour, or longer if your ice cream was very soft.

5. Remove cone from freezer and spoon chocolate sauce on top so it covers the surface of the ice cream. Immediately sprinkle your crushed nuts on top to cover. You want to do this right away before the chocolate hardens, which happens quickly!

Return to freezer. Repeat for each cone. Leave in freezer for at least 15 minutes more.

6. To serve. Gently remove parchment paper from each cone and enjoy!

Sources:
"Magic" Chocolate Shell recipe from: http://www.eatthelove.com/2011/03/wordless-recipe-how-to-make-own-ice-cream-magic-chocolate-hard-shell/

Technique for putting this all together adapted from: http://kitchenbouquet.blogspot.com/2011/07/welcome-to-ice-cream-social-2011.html?m=1 

Gingerbread

Traditional gingerbread is so easy to make and smells and tastes wonderful. I made some for my son's 5th grade class for "Colonial Craft Day" and they were all eaten up! They can be made in a baking dish like brownies or in cupcake papers as seen here. 

Makes enough for 9 x 13 baking dish or 16 muffins

Ingredients:

• 6 Tbs unsalted butter, softened
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 2 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/3 cup packed dark brown sugar
• 1/2 cup unsulfured molasses
• 2 eggs
• 1/2 cup whole milk
• powdered sugar or whipped cream for topping and decoration

Directions:

1. Preheat the oven to 350°F. Butter and flour a 9x13-inch baking pan (or put muffin papers in tins - no buttering and flouring necessary).

2. Sift together flour, baking powder, baking soda, ground ginger, cinnamon, allspice and nutmeg, and set aside. 

3. With an electric mixer, beat butter and brown sugar together until light.

4. Beat in molasses.

5. Beat in eggs one at a time.

6. Add flour mixture in 3 additions, alternating with 2 additions of milk (Begin and end with flour). 

7. Pour batter into the prepared pan or muffin papers. 

8. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes (or 10 - 14 minutes for muffins).

9. Let cool, then cut into squares.

Adapted from: http://www.wholefoodsmarket.com/recipe/double-ginger-gingerbread

Thanksgiving Feast - Part 3 (Hot Appetizers)

This soup is one of my Thanksgiving standards. It brings out the delicious flavor of butternut squash and is fairly easy to make. I make it for Thanksgiving with a veggie stock for one of my relatives, but I prefer it with a chicken stock, or as I made it this week (leftovers were gone and I wanted more!), with turkey stock. I topped it with chopped fresh sage and butternut squash roasted with olive oil, fresh thyme, salt and pepper.

Butternut Squash and Roasted-Garlic Bisque

Ingredients:

• 2 heads of garlic, halved crosswise
• 1 teaspoon olive oil
• 1/4 cup (1/2 stick) butter
• 3 cups chopped onions
• 3/4 cup chopped carrots
• 1/2 cup chopped celery
• 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
• 6 cups chicken broth or turkey broth (or veggie broth)
• 3 tablespoons chopped fresh sage
• 1 tsp salt
• optional: heavy cream

Directions:

1. Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.

2. Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes. 

3. Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth. Remove any hard pieces of garlic (this can happen if you roast too long). Stir garlic into soup.

4. Let the soup cool and then, working in batches, purée soup in blender until smooth. Return to pot. Add 1 tsp of salt or to taste.

5. If desired, add some heavy cream and top with fresh sage. (I like to let my guests add their own cream)

Adapted from: http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Roasted-Garlic-Bisque-104280

Mulled Cider

I love the smell of mulled cider while I am putting the finishing touches on my Thanksgiving meal. It simmers on the stove in the kitchen and makes me feel warm and cozy.  I like to put together a mix of cloves, cinnamon sticks, and allspice, and perhaps add a few peppercorns. You can just throw them in with the cider and simmer, or you can "toast" them in the empty pot first, then add the cider and simmer. Even though cider is naturally sweet, you can enhance the flavor even more by adding a small amount of brown sugar. If it's not all gone by  the time your guests leave, you can put it in the fridge and drink it cold later or reheat and enjoy the warmth again.

Thanksgiving Feast - Part 2 (Cold Appetizers)

I like to put out both warm and cold appetizers.  I think it's fun to serve something sweet right away, so instead of topping pumpkin bread with cream cheese frosting for a dessert, I made a Sage-Infused Maple Butter and served it as a starter. This year I brought back a family tradition, Shrimp Cocktail, but added a second, less traditional cocktail sauce made with cranberries. And as always, it's great to crunch on some fresh veggies with a delicious homemade dip!

Ranch Dip

Ingredients:

• 3/4 cup sour cream
• 1/2 cup mayonnaise
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh chives
• 1/4 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).

Source: http://www.epicurious.com/recipes/food/views/Ranch-Dip-with-Vegetables-109001

Cranberry-Horseradish Cocktail Sauce

Ingredients:

• 1 teaspoon olive oil
• 1 tablespoon finely chopped shallots
• 1/2 teaspoon finely chopped fresh thyme
• 3/4 cup fresh or frozen cranberries, thawed
• 1/4 cup ketchup
• 1 1/2 tablespoons cranberry juice
• 1 tablespoon prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Heat oil in a small nonstick skillet over medium heat.

2. Add shallots and thyme to pan; cook 2 minutes, stirring frequently.

3. Add cranberries; cook 3 minutes or until cranberries pop.

4. Combine cranberry mixture, ketchup, and the remaining ingredients in a bowl, stirring until well blended. Chill.

Source: Lia Huber, Cooking Light, November 2007 at http://www.myrecipes.com/recipe/cranberry-horseradish-cocktail-sauce-10000001673003/

Pumpkin Bread with Sage-Infused Maple Butter

Pumpkin Bread

Ingredients:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 1 3/4 cups fresh pumpkin puree
• 1 cup whole wheat flour
• 1 cup white flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg

Directions:

1. Preheat the oven to 350 degrees F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

3. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. 

5. Pour the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. 

Adapted from: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe/index.html

Sage-Infused Maple Butter

Ingredients:

• 10 leaves fresh sage, chopped
• 1/4 cup maple syrup
• 1 cinnamon stick
• 1 stick butter, softened

Directions:

1. Simmer sage leaves and cinnamon stick in maple syrup for about 10 minutes or until flavor of sage is as strong as you like.

2. Strain to remove sage leaves and let cool.

3. Combine with softened butter in a bowl and mix together until combined. Transfer to bowl or mold and refrigerate.

Thanksgiving Feast - Part 1

I absolutely loved preparing a Thanksgiving Feast for my family this year. Here's the menu. 



I will be posting some recipes in the coming days as well as some photos. On a whim I added Cinnamon Meringue Cookies to my dessert lineup, mostly because I had some extra egg whites in the fridge. It turns out they were the most popular dessert among the little ones! 



Cinnamon Meringue Cookies

Ingredients:

• 4 large egg whites at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup superfine sugar
• 1/4 tsp cinnamon flavor

Directions:

1. Preheat the oven to 200° F.
2. Place the egg whites in a large glass mixing bowl. Using a hand mixer begin beating the eggs. After several minutes they will start to thicken.
3. Add the cream of tartar and continue beating until soft peaks form. With the mixer on, gradually pour in the sugar and add the cinnamon flavor.
4. Continue to beat the egg whites until they are stiff and glossy. This will take about 10 to 15 minutes.
5. Cover a baking sheet with parchment paper and place regular mounds of meringue about an inch apart on the paper. 
6. Place in the oven and bake for 1 1/2 hours. Turn off the oven and allow the meringues to continue drying for several hours or remove them from the oven and leave in a warm place.

Makes about 2 dozen 2-inch meringues.

Adapted from: http://www.easy-french-food.com/meringue-cookies-recipe.html#.UK7n6-Oe_MB

Leeks and Green Beans on Pasta

Not knowing exactly what I was going to do with them, I sauteed some leeks in butter and olive oil. A quick peek in the fridge found me some blanched green beans and some leftover black bean spaghetti and here's the result of that find. I actually added the goat cheese partway through eating when I decided to take them from my beet and goat cheese salad and add it to this dish as well (which is why the goat cheese is not in the photo).




Ingredients:

• 2 leeks, trimmed, washed, sliced lengthwise and then into small half round slices

• 1 Tbs butter

• a handful of green beans, trimmed and blanched, chopped into 1 inch pieces

• cooked pasta of any kind

• 2 Tbs heavy cream (optional)

• freshly grated parmesan to taste

• 2 Tbs goat cheese (optional)

• salt and pepper to taste

Directions:
1. Add olive oil and butter to saute pan and warm on medium until butter is melted.
2. Add leeks and saute until soft and just beginning to brown.
3. Add green beans and stir until warm.
4. Add cooked pasta to the pan and stir until warmed through.
5. Reduce heat to low, add heavy cream (if using) and stir until combined.
6. Add freshly grated parmesan and goat cheese when serving. The goat cheese will melt into the pasta and make it creamier. Salt and pepper to taste.

Corn Bread

I have been trying to make my favorite Corn Bread recipe wheat-free, but until now hadn't gotten the texture I really wanted. The oat flour and yogurt give it a very nice, soft texture while adding a bit of extra flavor to the recipe. And this cornbread doesn't fall apart and make a mess!

Ingredients:

• 1 cup oat flour
• 3/4 cup finely ground cornmeal
• 1 Tbs sugar
• 1/2 tsp + 1/8 tsp baking soda
• 3/4 teaspoon salt
• 2 eggs
• 3/4 cup milk
• 1/2 cup greek yogurt
• 1/4 cup canola oil
• 1/2 cup corn kernels (fresh, or frozen and thawed)

Directions:

1. Preheat oven to 400F.

2. Grease mini-loaf pans or baking dish* (I like Spectrum Canola Oil Baking Spray)

2. Combine oat flour, cornmeal, sugar, baking soda, and salt.

3. Whisk eggs, milk, yogurt, and oil until smooth

4. Add egg mixture to flour mixture and stir until moistened through. Add corn kernels and fold to combine.

5. Pour batter into prepared baking pans.

6. Bake 15 minutes until toothpick comes out clean.

*You can also bake the cornbread in a cast iron pan. Just melt 1 Tbs of butter in the pan in the oven. Remove from oven, add batter, and return to oven to bake.

Peanut Butter Chocolate/Carob Chip Cookies

Starting to believe that cookies are a wonderful after-school snack....and of course I have to make protein-packed, healthy versions. The kids devoured these and never knew there were carob chips in them (I ran out of chocolate chips)! This recipe was adapted from this one: 

Ingredients:

• 1/3 cup peanut butter (or other nut butter)
• 1 egg
• 1/4 cup milk
• 1/2 cup sugar (or replace with 1/4 cup honey and reduce milk to 2 Tbs)
• 1 tsp vanilla
• 2/3 cup oat flour
• 1/2 cup dry milk powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 c. chocolate chips (or carob chips or raisins)

Directions:

• Preheat oven to 375 degrees.
• Cream together peanut butter, egg, milk, sugar, and vanilla.
• In a separate bowl, combine oat flour, dry milk powder, baking soda and salt.
• Add flour mixture to the wet ingredients and beat until well combined.
• Fold in chocolate chips.
• Scoop dough out by heaping spoonful and place on a cooking sheet lined with parchment paper.
• Bake for 8-10 minutes, until cookies are set and lightly browned.  Allow to cool for one minute before transferring to a cooling rack.

Try this version - cashew butter, almond extract, honey, chocolate chips and dried cherries. Wouldn't mind some coconut in there somewhere, too....

Strawberry and Raspberry Parfait

Fresh, sweet, nourishing parfait for breakfast.... or for snack....or for dessert!



Ingredients:

• An inspiring and beautiful drinking glass
• Yogurt of your choice (my kids prefer Old Chatham Sheep Company sheep milk yogurt)
• Sliced fruit of your choice, kept separate: strawberries, raspberries, blueberries, bananas, peaches, etc.
• Honey

Directions:

Put a spoonful of yogurt in the bottom of the glass. Add slices of one type of fruit. Drizzle a little honey. Add another spoonful or two into the glass. Add slices of another type of fruit. Drizzle honey. Continue until you have filled the glass with layers of yogurt, fruit and honey. Finish with a top layer of fruit and honey and add a sprig of mint or another garnish (try sliced almonds, chocolate chips or something else inspiring!)

Wild Blueberry Muffins

Ingredients:

• 1 cup wild Maine blueberries
• 1 cup sugar
• 2 1/2 cups white whole wheat flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
• 1/4 cup canola oil
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 1/4 cup wild blueberry preserves

Directions:

Preheat oven to 425°.  Grease muffin tins. Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in milk and vanilla until combined. Using rubber spatula, fold egg mixture and frozen blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

Use large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of blueberry preserves into center of each mound of batter. Using skewer, gently swirl preserves filling into batter using figure-eight motion. Bake until muffin tops are golden and just firm, about 15 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Makes: 12 muffins

Adapted from: http://www.bonnemaman.us/breakfast/wild-blueberry-muffins/, which uses frozen berries, buttermilk and a lemon-sugar topping.

Blueberry Jam

 

Makes: 5 or 6 8-oz jars

Ingredients:

• 4.5 cups blueberries, crushed or left whole as desired
• 3 cups sugar

Directions:

Combine berries and sugar in large saucepot. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot jars. Adjust caps. Process 10-15 minutes in boiling water canner.

Source: Ball Blue Book of Preserving

Wheat-Free Apricot Jam Bars

I just returned from Martha's Vineyard where I had the most delicious gluten-free apricot jam bar! I was in heaven and determined to learn how to make it! Here's what I made yesterday and I'm very happy about the results! The bottom of the bar is a shortbread and the topping is the same dough with some extra bits added. I think next time I will add some shredded coconut to the topping as well! Enjoy!

Ingredients:

• 2 sticks (1 cup) unsalted butter, at room temperature
• 1/2 cup sifted confectioner's sugar
• 1 cup barley flour
• 1/3 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup Bob's Red Mill Gluten Free All Purpose Flour
• 1/2 teaspoon salt
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped walnuts
• 3/4 cup apricot jam

Directions:

1. Preheat oven to 375°. Grease a 9- by 9-inch baking pan with butter

2. In a mixing bowl or electric mixer, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don't overmix.

3. Turn out the dough onto a piece of waxed paper. Wrapping your hands around the paper, press the dough into a ball. 

4. Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Let cool slightly.

5. Add the oats and nuts to the reserved dough in the bowl and gently mix the ingredients together with your hands so that the mixture becomes crumbly.

6. Spread the jam on the baked shortbread, even if it's still warm.

7. Cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown, then set the pan to cool.

8. While the shortbread is still slightly warm, cut it into squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula. 

Adapted from: http://spoonful.com/recipes/raspberry-crumble-bars

Fish Chowder

Wow, this was wicked easy and super delicious chowdah! No excuses for not making this one, especially if you made the Proscuitto-Wrapped Hake! I give it 5 stars!

Originally from the Boston Globe, recipe from: http://www.friendsfoodfamily.com/friends-food-family/2010/10/boston-globes-fish-chowder-with-proscuitto.html#tp

Ingredients:

• 3 tablespoons of butter

• 6 scallions, chopped using both green and white pieces

• Proscuitto from pieces of fish, chopped coarsely

• Sliced potatoes from fish, chopped coarsely

• 2 cups of clam or fish broth

• 2 cups of heavy cream

• 3 pieces of cooked fish, flaked into large pieces

• 2 tablespoons of fresh chopped parsley

• Salt and Pepper

Directions:

1. In a soup pot, melt the butter over medium heat. Add the scallions and cook, stirring often, for 2 minutes.

2. Add the prosciutto and continue cooking, stirring often, for 2 minutes.

3. Add the potatoes, clam or fish broth, cream, salt, and pepper. Bring to a boil. Lower the heat and simmer 3 minutes.

4. Add the fish and cook 2 minutes or until the fish is heated through. Taste the chowder for seasoning and add more salt and pepper, if you like.

5. Ladle the chowder into bowls. Sprinkle with parsley.

Prosciutto-Wrapped Hake with Potatoes and Summer Squash

The fish I got from my Cape Ann Fresh Catch share this week was hake! I found a simple and delicious-looking recipe, originally from the Boston Globe, on this blog. I've made a few modifications, but the recipe link from the blog is below.

I served it up with some onions and summer squash sauteed in olive oil, and sprinkled parsley and scallions over the whole thing. The leftovers can be used to make a fish chowder, which I am planning to make tomorrow, and recipe to follow if I like it!

Ingredients:

• 4 large yukon golden potatoes
• 2 pounds hake filet, cut into 8 pieces
• 16 slices of proscuitto
• 2 scallions, finely chopped
• 2 tablespoons of fresh parsley, chopped
• Olive Oil
• Salt and Pepper

Directions:

1. Preheat the oven to 450 degrees. Oil a 13-inch baking dish large enough to hold the fish in one layer.

2. Using a food processor or mandoline, cut the potatoes into very thin slices and arrange them in the baking dish in layers, brushing each layers with oil and sprinkling with salt and pepper. 

3. Roast the potatoes for 30-35 minutes or until they are tender and browning at the edges.

4. Brush each piece of fish lightly with oil. Wrap each one with 2 overlapping pieces of prosciutto, tucking them under the fish. Set the fish on the potatoes in one layer. Brush the prosciutto with oil.

5. Roast the fish for 15 to 20 minutes or until it is firm to the touch and cooked through.

6. Sprinkle with scallions and parsley when serving.


Note: If you want to save some fish for the chowder, save 3 pieces of fish and about 1/4 of the potatoes.

Source: http://www.friendsfoodfamily.com/friends-food-family/2010/10/boston-globes-hake-wrapped-in-proscuitto.html

Mizuna and Tatsoi Salad with Sesame Dressing and Snow and Snap Peas

This recipe goes well with Peanut Noodles and Sesame Chicken or Sticky Sesame Chicken Legs!

Sesame Dressing

• 3 Tbs dark sesame oil
• 2 Tbs tahini
• 2 Tbs seasoned rice wine vinegar
• 1 Tbs soy sauce

Whisk ingredients together in small bowl. Makes about 1/2 cup of dressing.

Salad

• Small bunch of tatsoi, stems trimmed
• Small bunch of mizuna, stems trimmed
• 1 large scallion, sliced
• 1 pint of snow peas, snap peas or a combination of both
• 1 Tbs sesame seeds

Wash and dry tatsoi and mizuna leaves.Either blanch snow and snap peas in boiling water for about 2 minutes, then drain and rinse with cold water; or use raw. Chop into small pieces. Combine all salad ingredients in bowl and toss with 1 - 2 Tbs dressing or drizzle on top of individual servings. Sprinkle with sesame seeds. Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.

Adapted from: http://www.vegetariantimes.com/recipe/tatsoi-mizuna-and-edamame-salad-with-sesame-dressing/

Eggplant and Zucchini Rollatini with Greens

This takes eggplant rollatini to a new level! I started with this recipe and of course made a bunch of modifications.

Ingredients:

You can make this with eggplant, zucchini, or summer squash. I made both because I ended up with extra filling. 

• 2 medium eggplants
• 1 large zucchini or summer squash
• kosher salt
• olive oil

The filling:

• 1 big bunch chard or beet greens, washed and stemmed
• 2 eggs
• 1 16-oz container ricotta cheese
• 1 1/4 cups finely grated Parmesan cheese, divided
• 2 tablespoons chopped fresh mint
• 3/4 teaspoon freshly ground black pepper
• about 3 cups of your favorite marinara sauce
• 1 8-ounce ball fresh mozzarella, drained and thinly sliced

Directions:

If you are going to broil your vegetables, preheat your broiler. If you prefer grilling them, as I do, fire up the grill!

Preheat your oven to 350.

To prepare the eggplant or zucchini:

1. Trim the ends of your eggplant and zucchini and slice thin lengthwise to about 1/4 inch thickness.

2. In as many layers as needed, place your eggplant slices in colanders and sprinkle with kosher salt on each layer. Put the colander over a plate or bowl or tray to catch any drippings. Let it stand about 30 minutes. 

3. Rinse slices and pat dry with clean dish towels or paper towels. Pat your zucchini slices dry, too.

4. Brush your slices with olive oil and either broil on a tray in single layers on parchment paper or grill the vegetables. I prefer grilling the vegetables. Put the oiled side down on a medium-heat grill and let cook until it starts to get soft. Oil the other side with a long-handled brush and flip over to grill the other side. When the vegetables are soft enough to bend easily they are done! 

For the filling:

1. Boil a pot of water and add a pinch of salt. Add your chard or beet greens to the water and boil for about 2 minutes. Remove and rinse with cold water. When it's cool enough to handle, squeeze out all the extra liquid so it's fairly dry. Chop up into smaller pieces.

2.  In a bowl, whisk eggs with a pinch of salt. Add in your chopped greens, ricotta cheese, 1 cup of parmesan, your chopped fresh mint and some pepper.

3. Brush some olive oil in the bottom of a large glass dish (a "lasagne" dish) and a small 8x8 or 9x9 square dish.

4. Cover the bottom of the dish with some sauce.

5. Lay your eggplant and zucchini slices flat and put about 1 Tbs of filling on one end of each slice. Roll it up and put it in the baking dish with the seam down.

6. Cover the rolls with more sauce until covered.

7. Places slices of fresh mozzarella over the entire dish and sprinkle with the remaining parmesan.

8. Cover with foil and bake for about 30 minutes. Then remove the foil and bake until the cheese starts to brown and it's all bubbly!

Pickled Cauliflower

This recipe from Ball (the maker of canning jars) is a super-yummy way to preserve summer cauliflower for enjoying later on..... This recipe made 4 jars for me this time as I had to trim off some spots on the cauliflower since one of them was from the prior week's CSA distribution.

Pickled Cauliflower

Ingredients:

• 2 large heads (3 quarts) cauliflower florets
• 1 1/2 cups peeled pearl onions
• 1/4 cup canning salt
• 2 cups sugar
• 2 tbsp mustard seed
• 1 tbsp celery seed
• 1 tsp turmeric
• 1 quart vinegar
• 1 hot red pepper

Directions:

Combine cauliflowerets, onions and salt. Cover with ice; let stand 2 to 3 hours. Drain; rinse and drain thoroughly. Combine sugar, mustard seed, celery seed, turmeric and vinegar in a large saucepot. Cut two small slits in hot red pepper. Add pepper to vinegar, if desired. Bring to a boil. Add cauliflowerets and onions; return to a boil. Reduce heat and simmer 5 minutes. Discard hot red pepper. Pack hot vegetables and liquid into hot jars, leaving 1⁄4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Notes:

NOTE: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Source: Ball

Wheat-free Cherry Muffins

A perfect wheat-free breakfast for cherry season! This week, organic cherries were on sale and absolutely delicious! While I love eating them raw, the cherries in these muffins still taste fabulous and fresh!

This recipe is adapted from one on this site, originally from a gluten-free muffin cookbook.


Ingredients:

• 12 cup muffin pan, greased
• 3/4 cups oat flour
• 1/2 cup rice flour
• 1/4 cup coconut flour
• 1⁄2 cup almond flour
• 1 Tbs baking powder
• 1 tsp ground cinnamon
• 1⁄2 tsp salt
• 1⁄2 tsp xanthan gum
• 1⁄2 cup granulated sugar
• 1 egg
• 1⁄4 cup canola oil
• 1 1/2 tsp almond extract
• 1 cup plain yogurt
• 1⁄4 cup milk
• 1 cup coarsely chopped pitted cherries

1. Preheat oven to 350°F

2. Combine flours, baking powder, cinnamon, salt and xanthan gum.

3. Whisk together sugar, egg, oil and almond extract. Whisk in yogurt and milk until smooth.

4. Add the egg mixture to the flour mixture and stir until well blended. Fold in cherries.

5. Spoon batter into muffin tins. For the muffin tops to be rounded, smooth out batter before putting in oven (they will not change shape while baking).

6. Bake in preheated oven for 20 to 25 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Squash Fritters

I'm not sure where this recipe is from since I picked it up at a CSA distribution a few years ago, but my gratitude goes out to whomever came up with it. It's wonderful! I of course modified it slightly, but just by replacing the flour with barley flour and brown rice flour (2:1 ratio), adding salt, and offering more cheese choices. Yummy! 

Ingredients:

• 2 eggs beaten
• 2 cups grated summer squash / zucchini
• 1/4 cup flour
• 1 tbsp melted butter
• 2 chopped scallions
• 2 tbsp Parmesan, feta, or ricotta
• 1/2 tsp salt
• pepper to taste
• Canola oil for frying

Directions:

Combine all ingredients. Scoop 3-4 tbsp mixture into hot oil (pancake shape and size). Fry both sides until golden.

One fish, two fish, you fish....bluefish!

I finally got up the courage to try the Fish CSF (Community Supported Fishery) with Cape Ann Fresh Catch (CAFC) even though I am a real novice when it comes to cooking seafood! I signed up for the biweekly summer share, which is a fairly small commitment. After cooking the amazing striped bass filet that my father-in-law caught a few weeks ago, I decided I was ready to take whatever comes in on the boat (literally!). Despite the fact that I almost missed the pickup today, I did manage to bring home my 2lb filet of today's catch: bluefish! A quick search and this is what I found to make (based on what I had on hand!) (CAFC does provide recipe suggestions each week along with the name of the boat that caught your fish!)


I followed the recipe more or less directly (I used parchment paper instead of cooking spray and made 2 lb filet instead of just 1). I ate this with the quinoa from this recipe
 and hakurei turnips from this recipe.


Baked Bluefish Fillets

Ingredients:

• 1 lb bluefish fillet
• 1 red onion
• 3 tsp extra virgin olive oil
• 2 medium garlic cloves
• 3 tbsp chopped parsley
• 1 pinch salt and pepper
• 1/2 tsp paprika
• 1 fresh lemons
• 1 cooking spray

Directions:

1 Preheat the oven to 450 degrees F. Spray a 9-inch baking dish with the nonstick cooking spray.

2 Set the onions on the bottom of the pan and place the fillets on top with the skin side down.

3 Combine the olive oil, garlic, and parsley. Smear the mixture on top of the fish. Season with salt, pepper, and paprika.

4 Bake for 18 minutes. Serve with the lemon wedges on the side.

Source: http://www.dlife.com/diabetes/diabetic-recipes/Baked-Bluefish-Fillets/r9727.html