Roasted Veggie Salsa

Salsa is my favorite condiment. It goes way beyond chips for me. It goes in omelets and frittatas, it goes in salads, it lands on top of chicken and fried potatoes. It gets eggs poached in it like this. I almost always have a batch of it in my fridge. You never know when you’ll need some.

It may be the first week of fall, but the weather is still nice and farmer’s market (at least here in Oregon) still has beautiful tomatoes. All of the ingredients for this showed up in one of my weekly farm boxes and on the grill and into the fridge it went immediately. This is a great way to use up ripe tomatoes if you have a bunch. After you turn them into salsa they last for weeks. If you don’t happen to have fresh tomatoes, or if you read this in the middle of winter when there are no good ones available, just use a can of fire-roasted diced tomatoes instead. It works like a charm, and best of all, you can always have one hiding in your pantry for when the salsa monster rears its head.

This recipe is very similar to my normal, un-roasted veggie version, but kissing those veggies with a little heat and getting that char flavor in there does add more depth and oomph. Take the extra few minutes and give it a shot!

I need more chip to dip.

I need more chip to dip.

Roasted Veggie Salsa

1/3 – 1/2 red onion, cut in big wedges
1 jalapeno (or less if you don’t like it spicy)
4-5 tomatillos, peel husks and wash
3-4 tomatoes (or you can use a can of fire-roasted tomatoes)
1-2 cloves garlic, peeled
1/2 tsp. cumin
1/2 tsp. salt
A handful of fresh cilantro (1/3-1/2 cup or so)
1-2 tbsp. fresh lime juice

Veggies on the grill pan. You could also do them on an actual grill, or under the broiler.

Veggies on the grill pan. You could also do them on an actual grill, or under the broiler.

Heat a grill pan (or grill, or broiler) and coat with cooking spray. Lay out all your vegetables. Let them grill until they are starting to turn black. Turn once or twice to cook on other sides. Your onion may stay in a wedge or it might fall apart. It will be fine either way. Put everything in a blender. Add seasonings, lime juice and cilantro. Blend until everything is chopped and combined. If you prefer a coarser salsa, pulse in a food processor instead of using the blender.

Tagged , , , , , , , , , ,

Marinated Veggie Pasta Salad

The potluck is big in my family. At every family gathering there is a tasty spread, sometimes more varied than others. There was the year of six potato salads. All very similar since we all use my grandma’s recipe with our own little twists. But that’s another story. While I love potato salad, I usually opt to bring something for potlucks that is a little more temperature friendly. Call me paranoid, but mayonnaise-based food sitting out in the sun or at room temperature for hours makes me nervous.

This pasta salad is the answer to all of your potluck questions (or what to eat for your midnight snack questions). It tastes great hot cold or in between. It can be made ahead. As the veggies and noodles marinate in the beautiful vinaigrette, they just improve with time. And you get to use up all the extra veggies in your fridge. There is no downside here. Make this. Make it today. Don’t wait for the next potluck. You will love having this in your fridge.

Marinated Veggie Pasta Salad

Marinated Veggie Pasta Salad

Marinated Veggie Pasta Salad

1 or 2 summer squash or zucchini, diced
1 cup cherry tomatoes, halved
1/4 cup sliced red onion
1/2 cup olives, halved
1 tbsp. capers
1-2 banana peppers or sweet peppers, sliced or diced
2 tbsp. pesto
2 tbsp. olive oil
2 tbsp. red wine vinegar
Salt & pepper
1/4 cup parmesan cheese
1 package rotini

In a large bowl combine pesto, olive oil, red wine vinegar and capers. Add salt & pepper to taste. Add all veggies, stir to coat and let sit for at least an hour.

The veggies. Marinate at least an hour for the most flavor.

The veggies. Marinate at least an hour for the most flavor.

Cook pasta until al dente. Rinse with cool water to stop cooking. Add to bowl with veggies and cheese, toss to combine. Check seasoning and adjust if necessary. Eat!

Tagged , , , , , , , , , , ,

Pear and Poppy Seed Bread

As you can see I’ve lost track of what CSA week I’m on. I’m still getting boxes and barely keeping up with using it all (but doing pretty well!). Overall I’ve been really happy with the box contents, especially the recent addition of melon, pears and apples! The only problem with pears is they ripen quickly after they are picked so we had a few heading over the hill before we had a chance to eat them. To solve that problem, I made a triple batch of this bread, which I turned into two loaves and a dozen muffins. Although I liked the loaves, the muffins went like hotcakes so I will probably make more of those next time. Hotcakes? Hmmm… yes.

Pear and Poppy Seed Bread

Pear and Poppy Seed Bread

Pear and Poppy Seed Bread
(slightly adapted from Cooking Light)

2 1/4 cups all-purpose flour
3 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1 cup chopped peeled ripe pear
1 cup low-fat buttermilk
2/3 cup sugar
1/4 cup honey
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
Cooking spray

Preheat oven to 350°.

Combine first 7 ingredients in a large bowl. Stir in pear; make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through egg) in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

For muffins, spray a muffin pan and bake 20 minutes. Remove and cool on a rack or serve warm.

Breakfast of champions.

Breakfast of champions.

Tagged , , , , , , , ,

I Pickled Some Beets and Made Many Salads

Many beets came my way this month. I’m not complaining. I’m a fan of the humble beet, although I know there are many who don’t agree. To use a number of these all at once, and to spare the beet haters in my household from having to eat them, I decided to pickle some.

I have not really ventured into the canning realm, so for me, a quick-pickle was the perfect solution. This was a really simple preparation and made a small batch (although it’s easy to double or triple as needed). Plus the added benefit – they are ready to eat in just a few days!

These two salads are pretty typical in my house. I like sweet and sour and salty together and for me, a salad is only dinner if it is not boring. These are far from that. You can make either with simple roasted beets (or even raw ones sliced thinly) but I really enjoy the pickled beets for some extra zip. They pair well with the sweet pears and salty feta for a very satisfying and balanced bite. Since these are pretty strong flavors on their own, opt for a simple dressing of oil and vinegar to bring out the flavor of the ingredients.

Pickled Beets
(adapted slightly from Alton Brown’s recipe)

2 pounds beets, scrubbed
Olive oil
Salt & pepper
1 cup water
1 cup red wine vinegar
1/2 cup sugar
1 tsp. salt

On a large piece of foil, put beets in the center. Sprinkle with salt & pepper, drizzle with olive oil and wrap up. Bake at 400˚ for 40 minutes until tender. Remove from oven, let cool, peel and dice or slice. Fill mason jars (I filled two with the beets I had).

In a saucepan, combine water, vinegar, sugar and salt. Bring to a boil. Boil one minute. Pour liquid over beets in jars. Put lids on and put in the fridge. Let them pickle for 3-7 days before eating. They will last about a month in the fridge.

Beet, Pear and Feta Salad

Beet, Pear and Feta Salad

Beet, Pear and Feta Salad

Mixed salad greens
1 fresh pear
1/2 cup pickled or roasted beets
1-2 oz. feta or goat cheese
2 tbsp. walnuts, toasted
Drizzle of olive oil and red wine vinegar
Salt & pepper

Layer ingredients on a plate, drizzle with oil and vinegar, sprinkle with salt and pepper and dig in!

Or change it up ever so slightly for a more hearty dinner version:

Fall salad with mushrooms, beets and pears.

Fall salad with mushrooms, beets and pears.

Fall Salad with Mushrooms, Beets and Pears

Mixed salad greens
1 fresh pear
1/2 cup pickled or roasted beets
1-2 oz. feta or goat cheese
1/2 cup mushrooms (I used shiitake mushrooms but any kind will work)
A few green or black olives
Drizzle of olive oil and red wine vinegar
Salt & pepper.

In a small sauté pan, cook the mushrooms in just a tiny bit of olive oil until slightly softened and warm. Layer the other ingredients on a plate. Top with mushrooms. Drizzle with oil and vinegar. Sprinkle with salt and pepper. Yum.

Tagged , , , , , , , ,

CSA Week 9-12 – Thai Green Curry with Shrimp, Eggplant and Mushrooms

Eggplant. My heart lifts at the pretty sight of them in my CSA box because I think they are beautiful. But then it plummets when I remember that I don’t like them very much, and that even so, I love them compared to the rest of my household. But, part of the challenge with these weekly farm boxes is getting creative and finding recipes that we like despite ingredients that, sometimes, are not our favorites.

So. I decided to use recipes we like as a launching point and just work in some eggplant. Some made their way into Freaking Awesome Quinoa Burgers (largely unnoticed by the masses), and I made a huge pan of Eggplant Parmesan, since that has been our one true eggplant recipe success thus far. Although others ate some without complaint, I’ll admit to eating the majority of that pan by myself over the course of several days. Still my favorite eggplant recipe, and it’s a good one.

While wracking my brain for something new and exciting to do with eggplant, I remembered a Thai cooking class I took a while back where we made green curry with eggplant. We all love Thai food so I thought that would be the perfect thing to try. The homemade green curry paste is the star of this dish and just about anything you throw in with it is going to be delicious, even the dreaded aubergine. The other great thing about this recipe is that it is delicious with or without the eggplant. If you absolutely don’t like it, just leave it out and double up on the mushrooms instead. Personally, I think they both have a similar texture when cooked, and they both really absorb the flavor of the sauce, so I liked it just fine with the eggplant. I also threw in some shrimp just for the heck of it. This was a winner (although yes, I found a few eggplant chunks left at the bottom of Claire’s bowl. I’ll keep working on it).

Thanks to my most recent box, I already have another one of these suckers to cook.  Any ideas?

Green Curry with Shrimp, Eggplant and Mushrooms

Green Curry with Shrimp, Eggplant and Mushrooms

Green Curry with Shrimp, Eggplant and Mushrooms
(Slightly adapted from Hipcooks)

Curry Paste:
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. black peppercorns
1/2 thumb-sized piece galangal (or sub ginger), peeled and chopped
2 tbsp. finely chopped lemongrass
3 lime leaves, stems removed
1/2 bunch cilantro, leaves removed from stems, reserve both parts
2 small shallots (or 1/2 red onion)
2 cloves garlic
1 tsp. shrimp paste (or sub fish sauce)
1 thumb-sized piece fresh turmeric (or 1 tsp. dried)
5-6 thai green chiles (or more or less to taste)
1 large bunch Thai basil, stems removed
Juice from 1/2 lime
3-6 tbsp. fish sauce
2-4 tbsp. grapeseed oil

1 pound medium shrimp, peeled and deveined (or chicken, or just leave out the meat)
2 Thai or Japanese eggplants (I used Thai eggplants, but any kind will work, although I think the texture of the smaller ones are nice), cut into 1/2 inch pieces
2 cups mushrooms, sliced or quartered
1 can coconut milk
Additional lime juice, brown sugar, or fish sauce to taste

Homemade green curry paste is where it's at.

Homemade green curry paste is where it’s at.

Make the curry paste: Toast the coriander seeds, cumin seeds and peppercorns. I do this in a small skillet over medium heat until fragrant. Grind the spices in a food processor or spice grinder. Add the galangal, lemongrass, 2 lime leaves, cilantro stems, shallots, garlic, shrimp paste, turmeric, chilies, and most of the Thai basil, reserving some for garnish. Puree until smooth. Add the lime juice and 3 tbsp. of fish sauce to start. You may need to add a tablespoon or two or grapeseed oil to encourage a smooth paste. Taste and adjust the flavorings as needed – more salt from the fish sauce, more sour from the lime, more spice from the chilies. This will make enough paste for this and probably at least one other meal (it freezes great).

Shrimp and veggies. Obviously feel free to mix this up if you don't like these ingredients. Really, you can use just about any combo of meat and/or vegetables you like.

Shrimp and veggies. Obviously feel free to mix this up if you don’t like these ingredients. Really, you can use just about any combo of meat and/or vegetables you like.

Add a bit of olive oil or grapeseed oil to a large skillet over medium heat. Add shrimp, eggplant and mushrooms. Stir fry until shrimp start to turn pink. Add one can of coconut milk, bring to a boil, then lower heat. Stir in the green curry paste, a little at a time, until you’ve reached your desired color and taste. Simmer until veggies are soft. Taste for seasoning and add a bit of sugar, lime or fish sauce to adjust the sweet, sour and salty levels to your taste. Just before serving, garnish with reserved cilantro and Thai basil, and a finely sliced lime leaf, if desired.

Serve with rice to soak up that lovely sauce.

Tagged , , , , , ,

CSA Week 8: Spiralized Cucumber and Beet Salad

Week eight brought many goodies, including corn, zucchini, summer squash, green beans (including a weird flat variety that was a little fuzzy), tomatoes, tomatillos, basil, potatoes, eggplant, and lemon cucumbers.

In addition to this I still have a ton of cucumbers and beets from the previous week. In a stroke of serendipity, as I was pondering this dilemma, I came across this recipe from Skinny Taste. I used it more for inspiration than anything else, but it was a great idea, with a little Greek flair, and it gave me a reason to pull out my seldom-used spiralizer.

My spiralizer. A strange little contraption that is pretty simple. Stick the veggie on the little peg, crank the handle and end up with curly veggie ribbons.

My spiralizer. A strange little contraption that is pretty simple. Stick the veggie on the little peg, crank the handle and end up with curly veggie ribbons.

A spiralizer is a fun little machine that turns veggies into curly little ribbons. If you don’t have one, this recipe works just fine if you just dice the veggies or cut into julienne strips instead. I enjoy using this thing, although looking at Gina’s photos made me think perhaps I should have bought the kind she has instead. Mine is not bad, but it works much better on firmer veggies. My beets made perfect little ribbons, but since my cucumbers were a week old, they were a little soft, so I struggled a bit getting good spirals, but in the end it worked fine.

Spiralized salad, before mixing.

Spiralized salad, before mixing.

Spiralized Cucumber and Beet Salad

2-3 cucumbers
2-3 beets
1 cup cherry tomatoes, halved
1/3 cup kalamata olives, halved
Juice of half a big lemon or a whole small one
1 tbsp. olive oil
Salt and pepper
Pinch of dry or fresh oregano
1/2 cup feta cheese

Trip ends from cucumbers and beets and spiralize, dice or julienne. I peeled the beets but not the cucumbers. Add to salad bowl. Keep in mind that once you mix this all together it will all turn pink because of the beets so for a pretty presentation, you can keep the elements separate in the bowl and then mix right before serving.

Add tomatoes and olives. Squeeze lemon juice and drizzle olive oil over the veggies. Add seasonings and give it all a quick toss. Top with feta if desired.

And now it's all pink! But delicious!

And now it’s all pink! But delicious!

Tagged , , , , , , , , , , , ,

CSA Week 7: Mexican New Potato and Summer Squash Sauté

Summer of squash continues at our house. To be honest, I’ve learned to enjoy it. But to keep it interesting, I keep finding new ways to cook it. This one was pretty good. I made it as a side dish for taco night and it was even eaten by my lovely little squash hater. Most summer types of squash are so mild that they take on whatever flavors you cook them with. The mexican spices and cheese in this gave it a great zip, while the squash added crunch and texture. And you know me, if you add potatoes to anything, it just makes it better!

Feel free to twist this one to fit the contents of your fridge or your particular preferences. Add hotter peppers, more lime, more seasoning as you see fit, or switch up the veggies to your tastes. Forgive my lame measurements in the recipe. For dishes like these, I tend to just throw things in without much notice to how much. I used about the same amounts of squash and potatoes and started with a little seasoning and added more to taste. Feel free to adjust as you like.

The leftovers from this made their way into breakfast tacos the following day, after being scrambled with a couple of eggs. Or pile onto an impromptu taco salad with a scoop of salsa on top for lunch. So versatile and good!


Mexican New Potato and Summer Squash Sauté

Mexican New Potato and Summer Squash Sauté

Mexican New Potato and Summer Squash Sauté

A handful of new potatoes, diced (about the same amount as squash)
2-3 pattypan squash, yellow summer squash or zucchini, diced
1/4 cup red onion, diced
1 jalapeno, minced (optional, adjust to your heat preference)
1 clove garlic, minced
1 cup cherry tomatoes, halved
1/4 cup cilantro, chopped
Juice from half a lime
1/2 – 1 tsp. cumin
1/2 – 1 tsp. chili powder
1/2 cup queso fresco, crumbled
Salt & pepper

Heat large skillet over medium heat. Add a drizzle of olive oil. Add potatoes and cook, stirring occasionally for abut 10 minutes. Add onion, jalapeno and garlic, cook another 2-3 minutes. Add squash and tomatoes. Cook another couple of minutes until squash is tender (I like mine on the crunchier side so if you like it softer keep cooking for another minute or two). Add cilantro, lime, seasonings. Stir to blend and cook for another minute or so to let the flavors meld. Top with crumbled cheese and serve hot.

Tagged , , , , , , , ,

CSA Week 7: Sweet Corn and Summer Squash Soup

I am rolling in squash. Last week was pattypan and zucchini, this week LOTS of zucchini. I made two batches of zucchini bread and didn’t even scratch the surface. Luckily I like zucchini. The pattypans, eh, not as much. They have a bit of a spongy texture I don’t really love. But I took care of that problem with this recipe.

Week 7’s CSA box included, as previously mentioned, MANY zucchini (7 or 8 large ones), a huge bunch of beets, lettuce, parsley, Thai eggplants, five cucumbers, new potatoes, sweet corn, and green beans. And I still have quite a bit left from last week. Obviously I have my work cut out for me this week. I don’t think I’m even going to bother buying meat.

Then today, I came across inspiration in the form of a recipe from Cooking Light. I did not follow their recipe, but the basic flavors sounded great so I threw this together based on what I had in my kitchen. The wonderful thing about this recipe is that you blend up the squash. Since for me (and I think for many people), the texture is what I don’t like sometimes (especially with some varieties), blending it into a soup was the perfect solution. The sweet corn was the leading flavor and honestly, if I didn’t know the squash was in there, I would not have guessed. Blending it gave the soup a lovely silky texture without the squashy taste. Since I have so much zucchini on hand, I diced one up and added it just a few minutes before serving to add a little crunch. If you don’t like the texture of the zucchini, add it earlier and blend it up with the others or just leave it out.

Sweet Corn and Summer Squash Soup

Sweet Corn and Summer Squash Soup

Sweet Corn and Summer Squash Soup

2-3 pattypan squash, diced
1 zucchini
1 small onion
4 ears of corn (or you can use 2 cups frozen corn kernels)
A few sprigs of fresh thyme
1-2 tsp. chives, chopped
2 cups chicken or veggie broth
2-3 cups milk
Salt & pepper
Cheddar cheese (optional for garnish)

Heat up a soup pan over medium heat. Add a drizzle of olive oil. Add onions and squash. Sauté for a few minutes until tender. Add half the corn. Cook a minute more. Add 2 cups of milk. With a stick blender (or in a regular blender), blend until smooth. Add the rest of the corn, thyme, broth and zucchini. Add salt and pepper to taste. Let soup simmer a few minutes until zucchini is tender and soup is hot. Add extra milk if you want it a little thinner in consistency. Serve immediately. Top with cheese if desired.

Tagged , , , , , , , , ,

CSA Week 6: Kale and Eggs Breakfast Skillet

My farm box this week included lettuce, green beans, Japanese eggplant, cucumbers, pattypan squash, new potatoes, sweet peppers, blueberries, broccoli, beets and basil. I don’t even want to think about all the stuff still left from last week. You can bet on one thing though. There’s still some kale.

Out of all the kale recipes I have tried over the last couple of months – and there’s quite a few – this is actually my favorite way to make it. Which is a little odd considering that instead of hiding it, blending it, or otherwise disguising it, it is actually the star of this dish. I use a tiny bit of olive oil, but not much, making this more like a dry sauté. You get a little char on the edges and the texture, instead of wilted and limp, is almost a little crispy. When the yolky egg breaks and blends with it, well, it’s just pretty darn good. I make this a couple of times a week (not always for breakfast), sometimes tossing in a few mushrooms or other veggies, and sometimes just by itself.

I have the hardest time cooking sunny side up eggs, and I think it all comes down to being impatient, a quality that is especially present when I’m hungry. The key (I do learn eventually) is to turn down the heat and allow them to cook slowly. This way the bottoms don’t burn or overcook before the tops get done. It will also keep your veggies from burning or needing to be stirred as well. If you are having trouble getting those tops to set, or if it’s just taking too dang long, simply stick a lid on it for a minute or two and you’ll be good to go.

Kale and Eggs Breakfast Skillet

Kale and Eggs Breakfast Skillet

Kale & Egg Breakfast Skillet

2 cups kale, coarsely chopped
4-5 button mushrooms
4 eggs
Olive oil
1 small clove garlic
Salt & pepper

Heat skillet over medium heat. Drizzle with just a bit of olive oil (1-2 teaspoons). Add kale, mushrooms and garlic. Sprinkle with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes, until veggies are tender. Turn down heat to low. Make little wells in the vegetables. Break eggs into wells. Cook on low for about 4-5 minutes or until tops of eggs are set. You can cover if you want them to cook a little faster, but resist the temptation to turn up the heat, you’ll just overcook the bottoms of the eggs and veggies. Take it slow you’ll be happy you did.

Tagged , , , , , , ,

CSA Week 5: Cannolicchi alla Caprese

Lately I’ve been trying and trying to use all my CSA ingredients before I use the next batch. And overall I’ve been really successful. In fact, I don’t think I’ve had to toss anything that went bad before I could use it, although I’ll admit to taking a couple of weeks to get to some items. I don’t blog about everything I use since some of it just gets snacked on (I’m looking at you blueberries) and so much of it gets tossed into side salads or breakfast scrambles. That being said, I was afraid if I tossed kale and/or squash into one more recipe this week, there would be a revolt in my household.

The first three or four farm boxes included an herb plant, which has contributed to quite a nice little herb garden in my backyard. My basil in particular has been doing great and was absolutely delicious in this. Later in the summer when I’m trying to figure out what to do with an overload of tomatoes, this recipe will definitely be making another appearance. For the best flavor, use an assortment of vine-ripened tomatoes, or cherry tomatoes (I used a combo). With so few ingredients, quality really does matter!

This recipe combines my favorite flavors of all time in symphony of simplicity and deliciousness. I love basil, tomato and mozzarella together. Give it to me in salads, sandwiches, pizza, or just sliced up together on a plate and I am a happy camper. I’ve made a few different versions of this from time to time, but this one really was nice. The big difference with this recipe is combining the ingredients ahead of time and letting them marinate for several hours before tossing with the pasta. Mmmm. Perfect.

Cannolicchi alla Caprese. Use whatever noodle your heart desires, but these twirly ones were a great choice!

Cannolicchi alla Caprese. Use whatever noodle your heart desires, but these twirly ones were a great choice!

Cannolicchi alla Caprese
(from The Pollan Family Table – the original recipe is Conchiglie alla caprese, I just used a different noodle)

2-3 cups chopped vine-ripened tomatoes, or cherry tomatoes (I used a combo of roma and cherry tomatoes)
1 1/2 cups diced fresh mozzarella (or buy the little balls, which I had on hand)
1/4 cup extra virgin olive oil
1/2 cup fresh basil leaves, cut into chiffonade (little ribbons)
2 cloves garlic, minced
A pinch of crushed red pepper flakes
Salt & pepper
1 pound pasta, either shells or a spiral shape to catch all the little bits and flavors

In a large mixing bowl, combine the tomatoes, mozzarella, oil, basil, garlic, red pepper flakes, 1/2 teaspoon of sea salt and black pepper to taste. Cover with plastic wrap and let the sauce marinate at room temperature while you prepare the pasta, or for up to three hours to enhance the flavors. I highly recommend letting it sit a while, it did make a big difference.

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 1 minute less than the directions on the package. Reserve 1/2 cup of the pasta water, the drain the pasta.

Add pasta to the tomato mixture. Add 2 tablespoons of reserved pasta water, or as desired, to moisten the sauce. Season with sea salt and pepper as needed. Sere hot or at room temperature.


Tagged , , , , , , , , , , , ,

Get every new post delivered to your Inbox.

Join 123 other followers