Fresh End of Summer Salads

Fall is in the air, and I'm sure I am getting the last of the summer fruits and vegetables. I'm not ready. If I stomp my feet and shake my fist at the sky, will the warm sun and long days come back? Don't get me wrong, I do love autumn with it's changing leaves, football, crisp morning air, and cinnamon added to so many dishes. But I'm just not ready yet. So here are two summer salads that I think look like sunshine on a plate.

First, Golden Beet & Tomato Salad. I know some of you think you don't like beets and maybe you really don't. But please don't judge them by the canned pickled things you've eaten at grandma's house.

Sunshine on a platter.

Ingredients:

• Golden beets (I had like 8 small ones)
• Tomatoes - preferably Roma (I used 5-6)
• 3-5 Roasted Garlic cloves, depending upon how much you like garlic
• Chèvre, about 1/4 - 1/3 cup
• Vinaigrette (I used a honey mustard one with tarragon in it, but any kind will do)
• Salt and pepper to taste

Directions:

Preheat oven to 400. Scrub beets and trim off greens. (Save greens for another use - they are tasty.) Place beets on foil on a baking dish, drizzle with olive oil and sprinkle with salt. Wrap foil around beets. Bake for 30 - 60 minutes until a fork or knife can easily be inserted (like a baked potato.) I know this is a big range of baking time, but it really will depend upon the size of your beets. Unwrap and let cool. Peel with a knife; the skin will come right off now. Slice beets.

Slice tomatoes, and place slices on plate lined with paper towel. Sprinkle with salt. Allow to sit for 15 minutes, flip, and let sit another 15 minutes. You can skip this or shorten time, but it helps keep the salad from getting watery. 

On a platter, layer beets and tomatoes with a partial overlap in a ring shape. I put a couple beet slices together because my beets were quite small. Put any extra slices in the middle. Cut up roasted garlic and sprinkle on top. Crumble chèvre (you could also use feta) and sprinkle on top. Salt and pepper to taste. Drizzle with vinaigrette. Serve cold or at room temperature. 

The second salad really is just a way to dress up mellon. It doesn't even have a title. It is based on a lovely side dish my friend Karen made for me that had honeydew and cucumber chunks with a similar topping, only mixed altogether. So refreshing. I don't know what the mellon I used is called. My CSA list just said "mellon." The flesh looks like cantaloupe, but the exterior was different and it was sweeter. However, this would work with any mellon.

Here is the mellon cut in half

Ingredients to serve one person:

• 1 cup diced mellon
• 1-2 tbsp plain, non-fat greek yogurt (or whatever yogurt you want)
• Drizzle of honey (maybe a teaspoon or so?)
• Sprinkling of crushed or minced mint (Crushed if dried and minced if fresh)

Directions:

Placed mellon in a bowl. Dollop the yogurt on top. Drizzle with honey. Sprinkle with mint. Eat.

Sum, sum, summertime!

I'm holding on to the last moments of summer with these sunny salads. I hope what is on your table in this moment will help you keep that warm summer glow going, too.

Tomato Soup for Grown Ups: Roasted & Spicy

I had 11 tomatoes. 11. Yes, 11. When one is the only person in the house eating tomatoes, that is a lot. I made salsa with the last batch and caprese salad with the one before that. And we were expecting a gray day. Therefore, my excuse for end of August soup.

I love grilled cheese and tomato soup. Even Campbell's soup with grilled cheese made with plastic cheese on Wonder Bread. But this... this is something... special... and zippy.

Ingredients:

• 10 (or so) tomatoes, quartered
• 1 small onion cut into about 1/2 in. pieces (or half of a large one, duh)
• 1 or 2 jalapeño peppers, seeds and ribs removed, and quartered
• 5-7 stems cutting celery (aka smallage) - optional. You could also use celery stalk with leaves.
• Oil, preferably extra virgin olive oil
• Pinch red pepper flakes
• Salt & pepper to taste
• 28 oz canned tomatoes with juice (or more fresh tomatoes if your cup runneth over)
• 1 - 1.5  cup red wine
• 1/2 tsp. smoked paprika
• 1/4 tsp. cayenne pepper - optional

Directions:

Pre-heat oven to 425. Add tomatoes, onion, jalapeño peppers, and celery to a rimmed baking sheet, roasting pan, or stoneware pan. Drizzle generously with olive oil. Add red pepper flakes and salt and pepper. Shake or toss to coat. Roast in oven for about 45 minutes, shaking pan twice. You could also add garlic cloves when roasting, if you like. I didn't this time, but probably would have if I had some on hand.

It should look like this and make your mouth water when done roasting.

Let cool for a bit so it doesn't explode when you blend it. It doesn't need to be cold or even clear down to room temperature, but you should be able to handle it. Put all, including juices, into blender or food processor and blend until pretty smooth. You may need to do this in batches depending on the size of your blender or food processor. It won't look like Campbell's, mind you, but pretty smooth. Pour into large saucepan or stock pot. Add canned tomatoes to blender or food processor and do the same with those. Add to stock pot. Add wine, smoked paprika, and cayenne. Stir to bring together. Bring to a low boil, then reduce heat to low and let flavors come together for at least 10 minutes - and up to 30. You could add milk or cream too if you wanted to make it creamier. It was rich and creamy enough as is for me.

Here is what it looks like just after you add everything.

If you like, top your soup with greek yogurt/sour cream and/or pesto. I used both and it was yummy.

I had mine with a baguette spread with chèvre, then topped with a sprinkle of shredded cheddar and parmesan cheeses and broiled until melted and a green salad topped with a delicious sweet onion/tomato dressing from a local farm called Thistledown. Use your imagination. Your childhood favorites can be even better with fresh veggies and some spice. 

Full meal deal.

This is what is on my table at the moment. And I'm pretty sure it will be on my table in several Fall moments. I hope what is on your table is just as comforting and nourishing. 

Miraculous Risotto

If you think risotto is too time consuming, fear not, gentle reader. I won't disappoint you with something complicated and time consuming. I bring you the miraculous one pot wonder (and a great way to use some leftovers) that is my version of risotto. Honestly, I've put all manner of leftover veggies and proteins in this recipe. Below is really just a guideline.

Latest risotto and hungry hungry hippo as dinner companion. 

Basic ingredients:

• 5 cups of broth (vegetable or chicken are usually my choices)
• 2 cups water
• 2 Tbsp. unsalted butter
• 2 cups Arborio rice
• 1 cup dry white wine (I did a sweeter wine once with apple chicken sausage and dates)
• 1 cup Parmesan cheese
• 1 tsp. lemon juice (sometimes I forget this part, but it is especially nice with spring veggies and shrimp)
• salt and pepper to taste

Add ins:

• Proteins: any kind of bean, chicken, shrimp, scrambled egg, sausage... probably other choices. 
• Veggies. My favorites are: caramelized onions, asparagus, peas, celery, summer squash - but really anything will work. 
• Flavor enhancers: fresh and/or dried herbs that go with your choices of proteins and veggies, dried currants/raisins/chopped dates if you want some sweetness, chopped nuts, garlic (roasted or regular).

Basic directions:

In a large saucepan over medium heat, combine broth and water and bring to a simmer. Reduce heat.

Add butter to dutch oven (or heavy, large sauce pan) on medium heat. Once melted, add rice to the pan, stirring to coat. Cook, stirring frequently, until the grains just begin to be translucent at the edges - about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. YOUR CONSTANT STIRRING IS NOW COMPLETE. DO A HAPPY DANCE. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 15-20 minutes, stirring twice during cooking. (Okay, sometimes I only stir once - and last time I forgot to stir at all.)

Remove lid and add 3/4 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Salt and pepper to taste. Stir in Parmesan. Add lemon juice. Remove pot from heat, cover and let stand 5 minutes. 

Add in directions:

Most of the add ins should be added toward the end. Asparagus can be added to the hot broth mixture to cook for about 5 minutes or so to soften. Peas can be added just before the Parmesan. (Last time, I used mixed frozen veggies - gasp! - and added at that time.) Leftover chicken can be added at that point too. Heat up or keep over heat on stove until heated through. If using shrimp, add to top of risotto before adding last 3/4 cup of broth mixture, replace cover and steam until pink and cooked through. If you add onion or garlic, add extra butter or olive oil before adding rice and cook, then add rice and continue as rest of recipe. Veggies like carrots need to be steamed or added at beginning to cook through. I used smallage in this last batch. (Not to be confused with shrinkage. Kind of a wild celery that looks like parsley. Also called cutting celery. ) I cooked with garlic in butter before adding rice. If you have leftover veggies, just add them at the end and heat through before adding cheese. Fresh herbs and dried fruit should be added with the 3/4 cup of broth at the end. Dried herbs can be added earlier - when you add the 5 cups. Nuts I'd add at the end. Beans add when you put in the 5 cups of broth mixture. Or if you forget, heat up and add at the end. No big deal.

Get the idea? Just add leftover stuff at the end and heat before adding the cheese. If you don't have Parmesan, use whatever cheese you have. You can even poach chicken in the broth mixture, then remove and shred. Seriously, clean out your fridge and everyone will think you slaved for hours. 

Sometimes in the moment I need to clean out my fridge because a fresh batch of veggies is on its way. An absolutely incredible woman I know called this fridge frolic. Repurpose your leftovers and frolic in the this moment.

A Tale of Two Eggplants - or rather one eggplant two ways

I was so happy when I saw this beautiful eggplant in my share last week. I love eggplant, but have never actually cooked it myself. A new adventure. I just love a new adventure.

Pretty purple eggplant

I searched for recipes, as usual wanting to find ones where I had all the ingredients already in my house. Let's say it is because I want to use all the in-season ingredients in my CSA and not because I'm too lazy to go into a grocery store unless I'm out of coffee.

So many wonderful options. Seriously, this is an all-around good vegetable. But I only had one eggplant. I finally decided to divide it in two and make two recipes. The first is mostly based on this one from Real Simple, though I cut it in half (http://www.realsimple.com/food-recipes/browse-all-recipes/curried-eggplant-tomatoes-basil-00000000011403/index.html). Why? Because my friend Rob said he likes curry. I do too. And it is awesome in this recipe.

Ingredients:

• 1/2 onion, chopped
• 5 tomatoes, cut into 1/2 in. pieces (approx. depends on size and how much tomato you like)
• 1/2 eggplant cut into 1/2 in. pieces
• Olive oil as described below (or other veggie oil. Does not need to be olive for this recipe)
• 1 tsp. curry powder (maybe a bit more if you like curry like I like curry)
• Pinch of red pepper flakes
• 1 cup water or vegetable broth
• 1/2 can of cannellini beans 
• 1/4 cup basil
• Salt and pepper to taste
• Greek yogurt or sour cream to top (optional)
• Rice or whatever you want to serve the eggplant curry over. I used Forbidden Rice (AKA Black Rice, but that doesn't sound as cool)

Directions:

Coat the bottom of a pan with oil. Add onions and cook for about 5 minutes, stirring occasionally. Add tomatoes, eggplant, curry powder, red pepper flakes, and some salt and pepper. Cook and stir for about 2 minutes. Add water and bring to a boil before reducing heat to a simmer and partially covering. Cook for about 15 minutes, or until eggplant is tender.

Uncover and stir in beans. Cook for about 3 minutes to heat through. Remove from heat. Stir in basil.

Smells devine!

Serve over whatever rice, pasta, potato, quinoa, grain, etc. that you want. Top with Greek yogurt or sour cream if desired.

Yummy finished eggplant curry.

With the other half of the eggplant I made a Martha Stewart recipe for eggplant-tomato relish. Don't diss Martha. She is like Chuck Norris, only you'd eat well with her and say it is a good thing.

Ingredients:

• 1 14 oz. can whole peeled tomatoes, torn into small pieces (I would have used fresh, but Martha said a can... and I'd used the fresh ones I had in the curry. Include juices.)
• 1/2 eggplant
• 2 unpeeled garlic cloves (or 2 cloves of garlic you've already roasted)
• 1/4 small red onion, diced (I used half, but it was a very tiny red onion)
• Olive oil
• 1/4 tsp cumin
• Salt and pepper to taste

Directions:

Preheat oven to 450. On a rimmed baking sheet, stir together tomatoes, onion, garlic cloves (unless using already roasted), and cumin and a drizzle of olive oil. Place half eggplant on top of mixture, cut side covered with tinfoil and up. Roast until eggplant is very tender and tomato juices are thick, about 25-30 min. Let cool. Scrape out flesh of eggplant (discarding seeds if there are a lot) and roughly chop the flesh. Place in a bowl. Peel and cop garlic and add to the bowl. (If using pre-roasted garlic, add it now as well.) Stir in tomato and red mixture from baking sheet. Season with salt and pepper.

Uses:

This is great on toasted french bread or thin with some pasta water or wine and toss with pasta of your choice. Or just eat with pita chips. I didn't take any photos. My bad.

As I said, I love a new adventure. Here is another adventure I tried right after making these eggplant dishes. It was way more exciting. Way.

Skydiving adventure, thanks to the very able, always smiling, lovable JT.

So these are the adventurous things on my plate at the moment. Hope what is on your's is keeping life just as interesting and joyful. 

Potatoes & Green Beans in (Turkey) Bacon Balsamic Reduction

I confess: I love rich, complex-flavored sauces. I'm not ashamed to lick my plate when I'm done, or better yet sop the remainder up with some good, fresh-baked bread. Normally I'd find this a bit too heavy for summer, but we had thundershowers so I had an excuse to eat something hearty while curled up with a good book and the Norah Jones station on Pandora. You get the picture.

Dinner, book, wine, snuggly couch = perfect. You should look up the Latin on the paperweight.

Ingredients:

• Potatoes cut into about 1 - 1.5 in. pieces. I used 10 very small Yukon Gold Potatoes that mostly had to be quartered. Fingerling or red potatoes would also be good. Maybe 2-3 cups? I should measure things before giving a recipe, huh?
• Half an onion, roughly chopped (they like it rough)
• Fresh green beans, ends trimmed and cut into 1 - 1.5 in. pieces - about 1.5 cups
• Herbs - I used about 1 tbsp fresh chopped rosemary, 1/2 tbsp fresh thyme, and 1 tsp dried tarragon, plus salt and pepper to taste
• 6 slices turkey bacon, cut into 1/4 in. pieces
• 1/4 cup balsamic vinegar
• Olive oil to coat pan, etc. (see notes below)
• Splash of red wine from your "cooking glass"
• 1 tbsp lemon juice
• 1.5 tsp honey or dijon mustard
• 1 tsp honey

Directions:

Heat oven to 425. Add potatoes, onion, and herbs to a 9X13 pan (or similar sized roasting or stoneware pan.) Drizzle lightly with olive oil and toss to coat. Roast for 20 minutes. Add green beans (salt and pepper to taste and tossed with olive oil) to pan and continue roasting another 10 minutes.

 Before oven

When adding green beans

Once green beans are added, start the sauce. In a medium-ish pan, coat bottom with olive oil over medium heat. Add diced bacon and cook, stirring frequently, until done. Put in a splash of of wine from your cooking glass to deglaze the pan, especially if you realize it needs to cool down quickly. If you don't have this glass, I don't understand how you cook. However, you could add any wine or broth or maybe water or lemon juice or more vinegar. Add vinegar, lemon juice, mustard, honey, and about a teaspoon more of olive oil. Stir to combine. Reduce to medium-low and simmer until reduced a bit - about 5 minutes or so. Pour over roasted vegetables and serve warm.

Plate-licking sauce

 

I don't want to hear it from you bacon purists about using the turkey bacon. You can make it with the real stuff and I'll envy you, but my arteries and girlish figure thank me. Vegetarians, I think a warm caramelized onion-balsamic reduction or perhaps with some kind of mushrooms would work well. I wanted the indulgence and the protein.

So in the moment that the summer storm rages, this is what is on my table. I hope you are just as comforted by what is on yours.

Sweet and Spicy Shiro Plum Sauce

Sometimes we cook something and realize it has a personality that matches our own. Sweet and Spicy Shiro Plum Sauce was that way for me: sweet with a definite kick, messy, that something you can't quite put your finger on, and it gets along well with almost anything. And it is yellow and green - very Oregon.

I put this sauce on grilled chicken, dipped a spring role in it, poured some over chèvre and spread on crackers, and topped Haagen-Dazs vanilla bean gelato with it. I'm thinking of putting it on a cheese quesadilla and a peanut butter sandwich too. Seriously - this goes with everything.

This week's CSA Share. The pretty little yellow plums in the bowl are Shiros.

Ingredients:

• 2 cups chopped Shiro plums (don't peel - there is good stuff in there!)
• 1 jalapeño pepper - finely diced (I removed the seeds and most, but not all of the ribs. Do not touch your eyes for the next 24 hours.)
• 1/3 cup sugar
• 2 oz. white wine (I used King Estates Pinot Blanc)
• Fresh thyme - leaves only (I think I used about 1/2 Tbsp - maybe a little more)
• Zest of about 1/4 of a lemon - maybe a little less
• Pinch of salt

Directions:

Combine all the ingredients in a pot over medium-high heat and bring to a boil. Stir until sugar is completely dissolved. Reduce to a low boil/simmer and continue cooking, stirring regularly, for about 20-30 min. until reduced by about a third. Skim any foam that forms. Pour into glass container to cool completely, then refrigerate. Serve on anything and everything. Serve hot or cold or room temperature. 

Sauce over vanilla bean gelato with a mint leaf garnish.

Trust me: in this moment jalapeños and thyme do go with ice cream. I hope you find something that is exactly you - whether it goes with everything or only one special thing or is a one-dish wonder. When you find it, enjoy the moment at your table.

Too hot to cook (not me, the weather): chicken salad

Last week I thought it was just too hot to cook most nights. So salads ruled the table. Fortunately I got the most lovely lettuce in my CSA share this week - and more cabbage too. (I pickled the cabbage with some onions thrown in too and added it to almost everything. Maybe I'll do a "Portlandia" inspired pickle it! blog post sometime.)

See - isn't it pretty? I think it looks like a rose.

I made a really nice chicken salad, made even more wonderful by the Red Flame Grapes in my share and the addition of cucumber from my parents' garden. 

Ingredients for about 4 servings:

• 2 cups chopped chicken (I used some leftover rotisserie chicken. Tuna would work too.)
• 3 oz. non-fat Greek yogurt (half a container)
• 2 tsp. mayonaise (whatever kind you have)
• 1/4 C finely diced onion
• About 1/2 - 3/4 C grape halves
• Herbs (I used about 1.5 Tbsp. fresh basil and 1.5 tsp. dried tarragon. I LOVE tarragon in chicken salad!)
• Salt and pepper to taste
• 4 cups salad greens with whatever veggies you want/have (I had shredded carrot and chopped cucumber in mine. I'm not going to tell you how to make green salad.)

Directions:

Gently mix everything except the last ingredient (salad greens). Divide greens among 4 plates - or just put what you want on your plate. Top with about 1/2 - 3/4 cup of the chicken mixture. If I'd had celery, I probably would have added diced celery to the chicken mixture. You could also add chopped nuts or sprinkle some on top. 

 Simple, delicious, and didn't heat up my kitchen.

So this was the cold plate on my table in the hot moments of mid-summer. Hope what is on your's is just as cool and satisfying.