Category: Recipes

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How to Make Roasted Jam

Cut fruit gets tossed with sugar, a squeeze of lemon
and a vanilla bean for good measure.

~ by Ashley Rodriguez

This time around, I used just over a pound scarlet-fleshed pluots. I tossed the fruit with 3/4 cup (you could use 1/2 cup) sugar, the juice from half of a plump lemon along with a couple strips of the lemon’s peel and a vanilla bean that I sliced in half and scraped out the seeds.

I slid the dish into a moderate oven and not-so-patiently waited for nearly an hour. Every once in a while I’d peer in on the fruit, watching as they loosened to the heat. The sugar turned liquid and then mingled with the released juices from the fruit and bubbled up into a sweet syrupy liquid. With each peering I’d give the mix a gentle stir.

It’s those bubbles that tell when the jam is done. They form around the edges of the pan and pop in a way that is relaxed and methodical. Their formation and burst slow as the juice turns more jam-like. When the bubbles looked a bit like honey and my patience could no longer hold out, I pulled the pan from the oven, while at the same time putting a piece of bread in the toaster to enjoy with the jam.

I keep whatever jam is left after our snack in a well-sealed jar in the fridge for about two weeks or go through the process of canning, so I can keep it through the winter. It’s a bit of a loose jam, but that’s really how I prefer it.

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PERUVIAN STUFFED POTATOES

PERUVIAN STUFFED POTATOES

Print Recipe
Ingredients Method

Ingredients
  

  • ¼ cup raisins
  • 2 lb potatoes
  • Salt to taste
  • pepper
  • 1 fresh egg
  • 3 hard boiled eggs
  • 6 tablespoons oil
  • ½ k ground beef
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 1 teaspoon paprika
  • 6 black olives optional
  • ½ cup tomato peeled, chopped and seeded
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped cilantro

Method
 

  1. Wash potatoes. Cook in a pot with water and salt. Once cooked, remove and peel. Mash potatoes and let cool. Mix with a fresh egg, salt and pepper until smooth.
  2. To prepare the filling, put 2 tablespoons of oil in a pot or medium saucepan. Brown the onions and add the garlic. Add ground beef and chopped tomato. Cook for 5 minutes and add parsley, cilantro, chopped olives, 3 chopped boiled eggs and raisins. Season with salt, pepper and paprika.
  3. With floured hands take a portion of potatoes (about ½ cup) and put it in the palm of your hand, flattening. Place in center a portion of meat filling (1 tablespoon) then fold and press the edges to create an oval shape. Lightly dust the potato with flour and set aside.
  4. Heat 4 tablespoons oil in a skillet. Brown the potatoes, turning carefully. Serve with rice.

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Summer’s Kindness

CopyofDSC_7365"The smallest act of kindness is worth more than the grandest intention."  Oscar Wilde 

A friend shared this quote with me this week. In the context of it she was talking about food, more specifically the sweetness in the ease of cooking during the summer. I’m not even sure if the word “cooking” is necessary. It is more a matter of assembling when the sun does the hard work of ripening the fruit while it still dangles from the branch. The quote was a reminder that sometimes simplicity is enough. There is no need to overwhelm your dinner guests with a dish that took all day and part of last night to prepare. How about a plate of tomatoes with a little salt and olive oil and more time to spend with them at the table?

Those who know me and are reading this are quite possibly laughing in their kitchens. When I cook for people it can be quite the fanfare. Homemade breads, long-simmered braises, elegant salads with fine shavings of local produce and often there’s a homemade soda to wash it down with. Then there is dessert—always dessert. Part of the pomp and circumstance is because when I experience a good meal I experience love. The sort of love that loves unnecessarily, that goes beyond what it’s called to do. And when I feed others I want those who are nibbling on the bruschetta topped with homemade ricotta and slow-roasted tomatoes to feel inexplicably loved too. 

When I eat alone, however, I am perfectly content with the plate of tomatoes and perhaps a few pieces of cavernous bread, toasted lightly in a hot pan with butter. The surface is then rubbed with raw garlic and suddenly my kitchen smells Italian. And yet I feel no less love. Actually, now that I think about it, it is in that simplicity where the love can really permeate, as I don’t get in the way of how the food was created to feed us. 

I can’t get away from the fanfare completely. Some occasions, like my birthday perhaps, where I choose to lavish my closest friends with homemade sausages, vegetable terrines, salmon rillettes, homemade crackers and cheeses and an ice cream cake lined with candied cocoa nibs. But there are times when the simplicity of sliced fruit on a plate is “worth more than the grandest intention.” And it is in the summer, where our job as preparers of the food is mostly done for us in the fields, making it the perfect season for simple acts of kindness. 

Yesterday’s lunch was a peach so soft the knife nearly crushed the flesh. Juices ran down my arm then back onto the plate as I tried desperately to catch every drop. I then sliced a tomato that felt much heavier than its size led me to believe. Together they wove a pattern on the plate. Then there was burrata—a ball of mozzarella that is folded over some cream in the process of it being made, which creates an incredibly milky center that makes a sort of sauce as it puddles into the tomato and peach juices. There was a touch of olive oil, lemon juice, fresh basil and salt. That meal was mostly consumed with my eyes closed so I could focus on the complex melody that was created with a few simple things. 

Ashley Rodriguez
award-winning food blogger
www.notwithoutsalt.com

Simple Summer Dish Ideas 

from Ashley Rodriguez

Here are a few ideas: With what you have in your box this week, there are plenty of options for simple dishes that satisfy.            

·       Sliced peaches with toasted hazelnuts and crème fraîche or mascarpone.

·       Sautéed chile peppers with oil. While hot, sprinkle with salt and a touch of lemon juice. Finish with roughly chopped parsley.

·       Apricots with a good amount of sugar or honey, roasted in a hot oven, then spooned over bread. This is my new way of making jam. In the oven, the fruit gets caramelly and more intensely flavored.

·       Carrots, peeled thinly then tossed with olive oil, salt, lemon juice and loads of whatever herbs you have on hand. For a creamy salad, throw in a bit of plain yogurt.

·       Cucumbers get salted and splashed with vinegar—whichever one you have around, except balsamic. Again, fresh herbs if you have them.

·       Broccoli is roasted or steamed, then served with a briny vinaigrette. If you aren’t fearful of anchovies, use those here. Or, mash olives to a paste then mix with olive oil, lemon, and chile flakes until a clumpy, yet pourable mix forms.

Isn’t simplicity delicious?

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Everyday Kale Salad

Everyday Kale Salad

Print Recipe
Ingredients Method

Ingredients
  

  • Lacinato Kale 1 bunch, de-stemmed
  • Olive oil 1 cup
  • Apple cider vinegar ¼ cup
  • Balsamic vinegar ¼ cup
  • Soy sauce ¼ cup
  • Ginger 1 tablespoon, shredded
  • Garlic 1 clove, minced
  • Agave syrup 1 tablespoon
  • Topping
  • Sesame seeds ½ cup
  • Salt ½ teaspoon

Method
 

  1. • After washing, remove kale stems and drain leaves in a salad spinner. Chop kale leaves into thin strips. Place your serving amount into a salad bowl and store the remainder of the leaves in the refrigerator inside the salad spinner. They will stay crisp and crunchy for up to one week.
  2. • In a salad dressing jar or storable container, add olive oil, vinegars, soy sauce, ginger, garlic and agave syrup. Shake or mix well. Use approximately 1 tablespoon of dressing to each 1 cup of kale leaves and store the remainder in the refrigerator.
  3. • Roast sesame seeds with salt in a dry skillet on medium-high heat. Stir constantly until seeds start to pop and smell nutty. Remove from heat and sprinkle generously on kale leaves in your salad bowl. Store remaining seeds for salad tomorrow, and the next day, and the next …

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Sauteed Green Beans Peruvian Style

Sauteed Green Beans Peruvian Style

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Ingredients Method

Ingredients
  

  • 1 lb of green beans cut into 1 inch long pieces
  • 1 lb lean beef or mushrooms chopped into small pieces
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • ½ teaspoon ground black pepper
  • 1 small piece of ginger 1/2 inch, finely chopped
  • 2 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • 4 medium white potatoes peeled and diced
  • 2 eggs beaten (optional)
  • salt and pepper to taste

Method
 

  1. Heat oil in a pan and when hot add the onion. Cook until it becomes transparent, add the garlic and ginger and mix well. Add the meat or mushrooms, soy sauce and pepper, mix well and cover the pot. Cook for a few minutes. Add the green beans and mix well. Cover again and cook over low heat until the green beans are cooked and have turned color into a darker green. Add eggs and stir until the eggs are cooked. Season to taste.
  2. Separately fry the potatoes in plenty of oil and add to the preparation just before serving or serve them as a side dish. Serve with white rice.
  3. Picture shows mushroom version.

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Quinoa and Vegetable Stir-Fry

photo 10INGREDIENTS

1 cup pre-rinsed quinoa

2 cups vegetable broth, optional chicken broth

1 tablespoon olive oil

1 teaspoon sesame seed oil

1 cup finely diced carrots

1/2 cup minced green onions

2 cloves garlic, minced

1/2 cup frozen peas (thawed) 2 eggs, beaten (omit for vegetarian) Kosher or sea salt to taste

2 tablespoons lite soy sauce

In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat, fluff with a fork and allow to cool. Refrigerate quinoa until cold. In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes. If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

 

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Meeting Peru Through Its Cuisine

photo (10)There are many ways to meet a country, but for me one of the most gratifying and charming way to learn about a culture is through its cuisine. In the case of Peru where the senses multiply with the infinite amount of textures, colors, aromas and flavors, this rings very true. Peruvian cuisine is the result of a nearly 500-year old melting pot of Spanish, African, Japanese and Chinese influences, to name a few. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. 

One of the questions I get asked the most is “What is Peruvian food like?” and after many attempts to put it in a few words, I have come to the conclusion that there is no short answer to this question.

Today, I am honored to have the opportunity to share with you a little more about Peruvian cuisine. I am Peruvian Chick, a self-proclaimed Peruvian food ambassador to the world. Being born and raised in Peru and now living in the Northwest, I have taken it upon myself to share Peruvian recipes and techniques’, utilizing the beautiful ingredients the Northwest has to offer.

Peru has three very distinct regions: coast, highlands and jungle. Each of these three regions has a different climate, providing Peru with a wide variety of crops, ingredients and dishes. Its biodiversity makes Peruvian cuisine one of the most varied and richest in the world and therefore, adaptable to any region.

Thousands of years ago what the Incas cultivated the most was potatoes. At that time they were used in basic ways such as for soups and stews. Today, there are over 3,000 potato varieties in Peru. Spanish conquistadors introduced the potato in Western civilization, but the potato was born in Peru!

The rich biodiversity of the Peruvian ecological zones combined with new species and plants brought by the Spanish, created the foundation of Peruvian cuisine, as we know it. The Spanish created a whole new layer of flavor which included the introduction of meats (beef, pork and chicken), rice, barley, wheat, olives, oils, vinegars, new vegetables, fruits, spices and other flavorings.

The Arab influence in Spain left its mark through the arrival of cumin, coriander, cinnamon and cloves, which joined the Peruvian desserts along with sugarcane, a perfect complement to Peruvian herbs and spices.

The greatest and most dramatic influence on Peruvian food however would come from Asia with the first Chinese workers in 1849. These workers retained their culinary traditions and cultural identity by importing seeds to produce their vegetables, such as peas and ginger. This once again infused Peruvian food with new flavors. In 1899 Japanese immigrants left their mark in Peruvian kitchens as well, mostly revaluing fish and fresh food from the sea. While the Incas ate fish, it was the introduction of limes and onions made by the Spanish and the new approach to fish from the Japanese that gave us ceviche.

As you can see, there is not a “short answer” to the question “What is Peruvian food like?” but maybe these few words can sum it all up: fresh, seasonal, diverse and unexpected!

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

Sara Balcazar-Greene and her husband host trips throughout Peru with a special emphasis on food. Their stateside business is a branding agency. For information and inquiries, please visit PeruvianChick.com 

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A Leafy Green Cookbook

TKE_CoverOption2-500x500Experience The Kale Effect! Eat Your Greens.
 
Increasing your servings of vegetables does not have to be an elusive mystery. Get ready for this cookbook to change how you shop, cook, eat, and live your life.
 
Co-written by one of our own KFF customers, Christina Bandaragoda, Ph.D. and by Emily Miranda, LCSW, this delightful cookbook is not only fun to read, but will have you dishing up your dark leafy greens in some of the tastiest recipes ever! Softcover, 81 pages, full color photos of all recipes; includes tips on how What’s for Dinner can be made Heroic.
  
The Kale Effect (noun)-  an immediate, and observable*,  autonomic nervous system response to the absorption of  the vitamins and minerals in nutrient rich kale. Symptoms may include uncontrollable smiling, laughing, and jumping up and down in the kitchen. *This reaction has been most reliably noted in children under the age of 10.

To add this book to your next delivery click here. 

*State sales tax will also be applied to this item. Cookbook will ship out with your box of good at no extra charge for shipping. 

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The Cherries of Summer

cherriesYesterday I stepped into the market with a grocery list of a few things and big plans for dinner. It was our date night that evening and earlier in the day I had given myself permission to leave a few gaps in the menu. This time of year I’ll often allow the food itself to determine its destination. Sometimes the plans become grand and sometimes they are as simple as melon and plums, thinly sliced with nothing more than a drizzle of fruity olive oil and fresh cracked black pepper, which was what filled in the gap for last night’s meal.

I walked through the stacks of produce and followed the heady scents until I found the origin. This lead me to apricots, blushed and freckled, dimpled melon that was far heavier than its diminutive size would allow you to believe. In other words, perfect. A quick sniff at the top where it once hung from a branch and my suspicions were right –  ripe.

Then there were cherries. A childhood favorite of mine that seems to be repeating itself in my own children. I bring home a bag of cherries and they act as if I’ve surprised them with a bag of candy. In fact, it’s more precious than candy because these treats – bulbous, sweet, tart and crisp – are eaten with great abandon for such a short time. Summer.
In this season we go through pounds and pounds of cherries, often eating them straight from the bag that they traveled home in from the store. Or, at the very most, served with dinner over ice. The ice slowly melts into the bottom of the bowl, dragging some of the buoyed little fruits with them. Those ones are the best – completely cold and crisp throughout, melting away the summer heat from the inside.

In the rare moments when I have a few cherries to play around with in the kitchen we’ve discovered their affinity towards white chocolate while dipping them in a bowl of melted chocolate much like you do strawberries with dark chocolate. We’ve bruised them in the bottom of a tall glass then poured chilled lemonade over their juices and soft skins. I’ve even pickled the sweet fruit to serve with sharp cheddar for a simple summer appetizer. They topped salads with goat cheese and have bathed alongside chicken thighs. And every year, at least once, there is a cherry pie (see recipe below). If I’m lucky enough to get my hands on sour cherries I’ll use those but often I’ll consider it a win if I’m able to squirrel away enough cherries for the pie before the cherries are eaten as is. You know, that’s all right too. Sometimes, cherries – perfectly sweet with ruby red juice, tight skin and simple – are best just the way they are.

by Ashley Rodriguez    
food blogger
www.notwithoutsalt.com

CHERRY PIE
Pie Dough
 
2 1/3 cups (10 oz.) all-purpose flour
1 t. salt
2 tablespoons sugar
2 sticks (8 oz.) cold butter, cut in 1/2” cubes
2 tablespoon canola oil
2 tablespoons heavy cream
2 tablespoons cold water
 
In the bowl of a stand mixer, add dry ingredients. Mix on low to combine. Add butter using two hands to evenly distribute. While mixing on low, slowly add the oil, cream and cold water. When crumbly and dough holds together when squeezed, it’s ready. I like to finish off the mixing by hand to insure that the butter is evenly mixed and some remains in rough pea-sized crumbles. Divide in two discs and wrap well. Chill for one hour.

Cherry Filling 
For the cherries, I used Bing cherries. If you are lucky enough to have sour cherries, you can use those and simply omit the lemon juice.
 
2 pounds cherries 
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 t black pepper
1/4 t salt
3 Tablespoon cornstarch
Zest and juice from 1 lemon
Egg
1 Tablespoon butter
2 Tablespoons sugar
 
Mix everything in a large bowl then set aside while rolling the crust.
Roll out one of the discs of dough and place in a pie pan. I prefer glass pie pans, as you can see the color of the bottom crust while baking and it seems to bake more evenly.
Use flour if the dough is sticking at all. Roll to about ⅛” inch thick. Place the pan with the bottom crust in the freezer while rolling out the second disc.
Roll out the other disc to ⅛” inch thickness. If you are doing a lattice top cut the dough in ½” strips.
Remove the pan from the freezer and fill with the cherries. Top the pie with the top crust, alternating the ½” strips.
Brush the top with a lightly beaten egg and sprinkle with sugar. Dot the pie with a few little bits of butter before putting in a 370*F oven for at least one hour or until the crust is deep golden and the juices are bubbling thickly.    

 

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Roasted Blueberries and Yogurt Popsicles

Roasted Blueberries and Yogurt Popsicles

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Ingredients Method

Ingredients
  

  • 2 cups blueberries
  • 2 teaspoons sugar
  • pinch of salt
  • 2 tablespoons + 1/4 cup honey
  • 2 cups Greek yogurt
  • 1/2 small lemon juiced

Method
 

  1. In a medium bowl, toss berries with the sugar, a dash of sea salt and 2 tablespoons honey. Pour the berries onto the prepared baking sheet with parchment paper and spread the berries in a single layer. Roast for 30 minutes at 350 degrees, stirring halfway, or long enough for the berry juices to thicken but not burn.
  2. Blend together the Greek yogurt and lemon juice in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (the berries will be very sweet).
  3. Let the berries cool, then scrape the berries and all of their juices into the bowl of yogurt. Gently fold the mixture together.
  4. Transfer the yogurt blend into the popsicle molds and freeze for at least four hours.
  5. Image and recipe adapted from: http://cookieandkate.com/2012/roasted-berry-and-honey-yogurt-popsicles/

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Corn and Fava Bean Succotash

Corn and Fava Bean Succotash

Print Recipe
Ingredients Method

Ingredients
  

  • 1 pound fava beans beans removed from pods
  • 1/4 pound fresh shelled peas
  • 1/4 cup olive oil
  • 3 tbsps unsalted butter
  • 3 cloves garlic sliced
  • 2 ears corn kernels cut off
  • 1 zucchini or summer squash cut into 1/2 inch half moons
  • 1/2 onions diced
  • 6-8 large basil leaves stacked and cut into strips
  • 2 cups diced ham or bacon optional
  • Salt and pepper to taste

Method
 

  1. Bring a pot of salted water to boil and prepare a bowl filled with ice water. Plunge the fava beans into the water and cook for 2-3 minutes, then remove with a slotted spoon to the ice bath to cool quickly (save the water for cooking the peas). Once cool, take the beans and remove the tough outer layer, which should slip away easily to reveal the bright green bean inside. Cook the peas for 2-3 minutes in the boiling water and then transfer them to the ice water as well, draining once cool.
  2. In a large (12-inch) skillet, heat 3 tablespoons of the oil over medium heat. Add the onion and garlic and cook for a minute, then add the corn and cook for an additional 4-5 minutes. Add the peas, zucchini, and cook until most of the moisture has evaporated and absorbed into the vegetables. With a few minutes left of cooking, add the fava beans and butter. Remove from the heat and quickly stir in the basil leaves.
  3. Recipe adapted from: http://www.seriouseats.com/recipes/2010/07/dinner-tonight-scallops-with-corn-and-fava-bean-succotash-recipe.html

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Mango-Orange Popsicles

Mango-Orange Popsicles

Print Recipe
Ingredients Method

Ingredients
  

  • 1 Cups of Mango peeled
  • 1 Cup of Peach peeled
  • 1/2 Cup Orange juice
  • 2 Tbsp Honey

Method
 

  1. Combine all the ingredients and blend until smooth.
  2. Spoon equal amount of the popsicle puree into each mold. Freeze until solid, about 4 hours or overnight.
  3. Recipe and image adapted from: http://www.seasaltwithfood.com/2009/04/mango-and-orange-popsicles.html

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Cucumber Mint Salad

Cucumber Mint Salad

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 medium cucumbers peeled
  • 1-1/2 tsp salt
  • 1/3 cup thinly sliced green onions
  • 2 tbsp finely chopped fresh mint
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp white wine vinegar

Method
 

  1. Halve cucumbers lengthwise; remove seeds and slice thinly. In sieve, sprinkle cucumbers with salt ; let stand for 30 minutes. Rinse under cold running water and pat dry with paper towels. In bowl, toss cucumbers with onions, mint, lemon juice, oil and vinegar. (Recipe can be prepared ahead and refrigerated for up to 8 hours. Bring to room temperature before continuing.) Taste and adjust seasoning.

Notes

Recipe from http://www.cbc.ca/bestrecipes/2011/11/cucumber-salad-with-fresh-mint.html

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The perfect burger

perfect burgerMemorial Day officially marks the start of grilling season and with this holiday around the corner, some of us start wondering what makes the perfect burger? Consistently juicy, perfectly seasoned and cooked to perfection. The patty is charred on the outside and juicy on the inside.

A PERFECT BURGER RECIPE 

THE RIGHT CHOICE OF MEAT But before you get to cook the burger, you have to choose the right meat. 

If you are grinding the meat yourself with a food processor or a mixer’s grinding attachment. Chuck and brisket is preferred, and put them in the freezer first and chill them to 30 degrees. The fat percentage is a matter of preference but do not be afraid of fat a 25-30% fat content makes it juicier.

A NICE ROUND SHAPE Next, you form the patty.

Handling the raw meat too much means you’re going to end up with a brick of meat. Lightly shape the patty refrigerate for an hour or two before cooking. This will help it hold better. 

Michael Mina, founder of the Mina Group, which includes the recently RN74 in Seattle, rolls each patty into a ball, then presses it flat to get a nice round shape.

Alternatively, jar lids are popular with chefs. Some swear the lid of a mayonnaise jar makes the best possible burger mold.

Dimpling the patty, helps it cook evenly, and you won’t be tempted to smack it down and lose all the juice.

All the chefs agree that salt is crucial. Whether you’re using kosher, table or sea salt, you should be pretty liberal with it. Beef can take more salt than you think. Most chefs recommended seasoning the burger just before cooking it.

HOW HOT DO YOU GO? The beauty of a burger is its seared crust, and the only way to get it is to make sure the grill, skillet or flat top is hot, hot, hot. 

Testing for doneness is always a challenge for the home cook. Seamus Mullen, the chef and an owner of the Boqueria restaurants in the Flatiron district and SoHo, uses a wire cake tester. (Any thin, straight piece of metal will work as well.)

“We stick it in the middle through the side,” he said. “If it’s barely warm to the lips, it’s rare. If it’s like bath water, it’s medium rare. The temperature will never lie. It takes the guesswork out of everything.”

AND THE PERFECT BUN These chefs are focusing their laserlike attention on the bread around the meat, too.

Every chef believes that the buns should be warm and crispy.

SWEET, SOUR BUT FRESH FIXINGS Nothing is taken for granted, not even pickles. 

Cheese receives the same attention. Joey Campanaro, the chef and owner at the Little Owl in the West Village, uses American cheese.

What matters most to him when selecting cheese?

“Meltability,” he said. So if a cheese like Gruyère doesn’t melt easily, he grates it, then presses it into a disk the same size as the burger.

The chefs had some final tips for creating a memorable burger. Choose lettuce that’s crisp and serve it cold. Use only really good, ripe tomatoes; a bad tomato waters down the burger without adding any taste. 

Ultimately, though, it’s not just the ingredients that make a burger great, good company can make all the difference. Happy Memorial Day!
 

Adapted from: http://www.nytimes.com/2009/07/01/dining/01burg.html?pagewanted=all&_r=0

 

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Southwestern yellow stuffed peppers

Southwestern yellow stuffed peppers

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 4 large yellow bell peppers halved lengthwise and seeded
  • olive oil spray
  • 1 cup sliced mushrooms
  • ¼ c. onions chopped
  • 2 cups rice cooked
  • 1 medium zucchini diced
  • 1 cup black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 1 8 oz. can tomato sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Pepper freshly ground
  • ½ cup monterey jack cheese grated

Method
 

  1. Heat oven to 450 degrees. Line a large pan with foil. Spray outside of pepper halves with oil. Arrange peppers cut side down on prepared pan; bake on lower rack 15 to 20 minutes. When finished cooking, turn right side up and arrange in 9 x 13 inch dish.
  2. Meanwhile, sauté mushrooms. Add onions and sauté for 3 minutes till soft. Add cooked rice, corn, zucchini, tomato sauce, spices, and beans and heat thoroughly.
  3. Spoon rice mixture into cooked pepper halves. Sprinkle cheese over top. Return to oven for about 10 minutes until cheese is melted. Freezes well.

Notes

Adapted from: http://www.salad-in-a-jar.com/skinny-secrets/southwestern-roasted-stuffed-peppers

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The reward of the leek

leekA few weeks ago, I found myself having a portrait session with a leek. Just she, my camera and a dirty – or as I like to say, “Well loved” – sheet pan, which provided the background for the photo. I say “she” because to me the leek is feminine. Maybe it’s the frilly tuft of hair at the base, which used to be tucked well underground. Or perhaps it’s the elongated body in all shapes and sizes, with each as beautiful as the next. Then there are the top bright green leafy layers that extend out almost like a ball gown. It could be the subtle flavor of the leek that has me calling a vegetable a “she,” seeing it is not as aggressive as an onion. It often takes a bit of heat and gentle coaxing for you to get to know the real beauty of the leek. But if you put in the time and show the leek patience, you will be rewarded with great sweetness and a soft, yet complex flavor. 

Leeks are indeed a member of the onion family – a varied family tree with branches of shallots, garlic, chives and scallions. Unlike some of its cousins, leeks have a subtle flavor which benefits from long and slow roasting or braising. This mellow flavor marries well with seafood.

A well raised leek will have bright green leaves at the top and a firm, unblemished white stalk. Sand, grit and dirt like to hide well into the many layers of leeks, so it’s important that you clean them well. First, you will need to remove the outer layer of the leek, which tends to be a bit tough, unless it is extremely fresh. Cut off the hair (aka, the roots) and the darkest green parts of the top. Slice the leeks in half, exposing all those layers and run running water through them, as you use your hands to gently separate the layers. Drain the leeks well. If the recipe calls for chopped leeks, as the one below does, it is best to chop the leeks and then place in a bowl of water to remove any bits of dirt. Drain well before using.

The recipe below braises two chopped leeks in bacon. Not a bad way to braise, I’d say, but if bacon isn’t for you, you can simply use butter or olive oil in its place. The leeks will wilt in the fat and just slowly begin to caramelize. Leeks that have cooked slowly become tender and almost melt in your mouth in a way that butter does. With all this talk about slow cooking, I should also mention that leeks are great raw too – sliced thinly and added to greens loaded with fresh herbs and a touch of olive oil and lemon, well it’s just about the most perfect spring salad I can imagine. 

Today’s recipe is typical of our weeknight meals. It’s simple, comes together quickly and can be varied in any number of ways, depending on what’s lingering in the crisper. I love the creamy tang of goat cheese, the sweet onion flavor and the smoky bacon. It’s hearty and satisfying without leaving you feeling heavy. I hope you and your family enjoys it as much as we do.

by Ashley Rodriguez
food blogger
www.notwithoutsalt.com

FETTUCCINE WITH GOAT CHEESE, LEEKS AND BACON
Ingredients:    
8 slices of bacon, roughly chopped
2 medium leeks
½ cup (4 ounces) goat cheese (chevre)
2 teaspoons chopped fresh thyme
1 pound fettuccine
Grated Parmesan and fresh parsley for finishing

Directions:
Cook the pasta then drain reserving some of the pasta water. Add the pasta to a large bowl.
In a large sauté pan cook the bacon until crisp. Chop the white part of the leeks in rough 1/4” rounds and add to the bacon. Cook until leeks are tender, about 5-7 minutes. Stir in the thyme then remove from heat.
Stir in the bacon and goat cheese mixture with the pasta. Add pasta water as needed to make a creamy sauce. Finish with grated Parmesan and chopped parsley. Serve while hot.

 

 

 

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Banana-Date-Almond Smoothie

This smoothie has the perfect amount of sweetness, and it is so wonderfully creamy you actually feel like you are having a milkshake!

Banana-Date-Almond Smoothie

Print Recipe
Ingredients Method

Ingredients
  

  • 1 cup organic unsweetened almond milk
  • 1 organic banana preferably frozen
  • 2 tablespoons organic almond butter
  • 2-3 dried dates pitted
  • 1 teaspoon organic vanilla optiona
  • A small handfull of ice cubes if your banana wasn’t frozen

Method
 

  1. Add all the ingredients to your blender and process until smooth!

Tried this recipe?

Let us know how it was!