Roasted Delicata, Corn and Black Bean Salad with Cilantro-Lime Vinaigrette

I woke up the other morning with this salad on my mind. Well, the roasted delicata squash and corn aspect of it, anyhow. As the day went by, the other components- black beans, avocado, grape tomatoes and a cilantro-lime vinaigrette, based off of a fajita marinade I had a while back- fell into place.

I'm sure I'm not the only one who sometimes spends all day dreaming up a recipe. (Right?) Adding and taking away ingredients in my mind. Of course, there are those days I'm tired or uninspired, and I just want to follow someone else's recipe or make an old standby, but I love when I am so excited to began putting together the meal that I've spent my day pondering over. This was one of those recipes- when Sage came home from work, he was a little surprised to find I had dinner already prepared. I just didn't want to wait any longer.

I'm happy to share that it was every bit as wonderful as I'd imagined it to be. Everything worked so perfectly together. The warm roasted squash, the sweet corn, vibrant tasting vinaigrette and the creamy avocado, it was all just right and definitely worthy of a day spent thinking about it.

Roasted Delicata, Corn and Black Bean Salad with Cilantro-Lime Vinaigrette
serves 3-4 as a meal

for the roasted vegetables:
3 ears corn, kernels sliced off
1 pint of grape tomatoes
1 (1 lb) delicata squash, unpeeled, seeded and cut into about 1/2 inch pieces
1 tbsp olive oil
kosher salt and fresh ground pepper

for the vinaigrette:
1 cup (loosely packed) cilantro leaves
1 jalapeno, seeded and coarsely chopped
3 cloves garlic, smashed
1/3 cup lime juice (from 2 limes)
1 tbsp worcestershire sauce (use a vegetarian version, if that matters to you)
2 tsp agave or honey
2 tbsp canola oil
1/4 tsp salt

for the salad:
4 cups (loosely packed) baby spinach
4 cups (loosely packed) mixed greens
1 cup (cooked) black beans, drained and rinsed, if using canned
1/2 Haas avocado, sliced

Preheat oven to 425. Toss corn kernels, grape tomatoes, and squash with olive oil and season with several pinches of salt and lots of pepper. Spread in single layer on a baking sheet and roast for 20-25 minutes, or until squash is tender and tomatoes have collapsed, stirring a few times during roasting. Remove pan from oven and set aside to cool slightly.

Using a food processor or blender, pulse cilantro, jalapeno and garlic together until well minced. Add lime juice, worcestershire, agave, canola and salt and process to blend.

To compose salad, place spinach and mixed greens in serving bowl, top with black beans, roasted vegetables and avocado. Drizzle with some of the vinaigrette. Serve with remaining vinaigrette at the table.

Vegetable and White Bean Chowder

Are you experiencing Autumn weather yet where you live? I keep reading other blogs talking the about the sudden drop in temperatures they are having, with lovely crisp mornings and cooler evenings. I'm a little jealous. Our highs are still up in the 90's, but I was able run errands today without breaking a serious sweat every time I walked out to my car, so that's something, I guess.

I'm looking so forward to being able to wear jeans, sitting around the outdoor fire with friends on weekend nights, and being able to actually go to the park and playground during the middle of the day for a playdate, without being miserable. It is a little ways off, but that hasn't stopped me from buying an obscene amount of winter squash already or making lots of soups.

I've had my eye on this soup for quite a while now. Based off of a Moosewood recipe, it's a vegetable-laden soup with a broth base with just a hint of creaminess. Simple and easy, I love that it contains ordinary, everyday ingredients. Ones that you quite possibly already have in your refrigerator and pantry. And the beauty of it is, it's totally adaptable recipe to whatever veggies you do have on hand or prefer. The original version didn't have the white beans, but I thought the inclusion of them really helped to make this filling enough for a meal in itself.

Vegetable and White Bean Chowder
adapted from Cate's World Kitchen and Moosewood's Very Creamy Vegetable Chowder (sourced from CDKitchen)
serves 4

1 tbsp butter
2 tsp olive oil
2 crowns broccoli, roughly chopped
1 small red pepper, chopped
1 green pepper (I used a Cubanelle), chopped
2 carrots, sliced
2 celery ribs, sliced
1/2 large yellow onion, chopped
4 cloves garlic
3 cups vegetable stock
1 cup 2% milk
3 tbsp Neufchatel cheese (or regular cream cheese)
sea salt and fresh ground pepper
2 tbsp chopped fresh basil (or 2 tsp dried)
1 15 oz can of cannellini beans, drained and rinsed
1 cup coarsely chopped baby spinach

Heat a Dutch Oven or large soup pot over medium heat. Add broccoli, peppers, carrots, celery and onions and cook for about 5 minutes, stirring frequently. Add the garlic (and dried basil, if using), cooking for another minute.

Add stock and bring to a boil. Cover, reduce heat and simmer for about 5 minutes, or until vegetables are just tender. Add milk and cream cheese, stirring until cream cheese is melted. Season with salt and pepper, to taste.

Stir in fresh basil, beans and spinach and cook until heated through, another minute or two. 

Parmesan Roasted Vegetable Salad with Creamy Basil Dressing

Hi there! It's been quite a while since I posted. Like all summer, actually. I didn't set out to take such a long break from blogging, but I have a good excuse, I think. My sweet little baby loves:

Life was starting to feel a little too hectic, and I decided I could give more to my family if I just stepped away from my blog for a while. But after a fantastic summer, I was beginning to really miss the creative outlet, so here I am. I want to thank my blogger friends who took the time to send me emails or post comments asking how I was or telling me I was missed. You ladies rock, and I am excited to be returning to such a great community.

On to the recipe I am sharing today. When Simply Life posted a Parmesan Roasted Potato and Squash recipe the other day, I immediately was inspired for that night's dinner.  I used yukon gold potatoes and yellow squash for the red potatoes and zucchini, tossed in grape tomatoes and then to make it more of a main dish, served it over greens with a tangy yogurt-basil dressing. I do want to note that by itself the dressing seems rather tart and strongy flavored, but mellows perfectly once it is mixed with the warm roasted veggies and cool salad greens.

I adored this salad, and since Sage was out of town when I made it, was lucky enough to get to eat it again for lunch the next day. I don't think to use roasted vegetables on salads too often, but this was such a wonderful reminder of how delicious they are!

Parmesan Roasted Vegetable Salad with Creamy Basil Dressing
Roasted Vegetables adapted from Big Girls Small Kitchen via Simply Life
serves 2-3

3 medium yukon gold potatoes, cut in 3/4 inch pieces
2 yellow squash, cut in 1 inch pieces
1 cup grape tomatoes, halved
1/4 cup grated parmesan cheese
olive oil
kosher salt and fresh ground pepper
1 tsp dried parsley
salad greens of choice- I used a spring mix

for the dressing:
1/2 cup plain greek yogurt
3 tbsp chopped fresh basil
2 garlic cloves, pressed
1/2 to whole small lemon, juiced
kosher salt and fresh ground pepper

Preheat over to 375 degrees. Place the potatoes, squash, tomatoes and cheese in a large bowl. Drizzle with just enough olive oil to coat veggies (about two tablespoons) and season with several pinches of salt, a generous amount of pepper and the parsley and toss to coat well.

Spread in a single layer on a parchment lined baking sheet, and roast for 20 minutes. Flip vegetables over and return to oven for another 15-20 minutes, until slightly browned.

Meanwhile, in a small bowl combine yogurt, basil, garlic and the juice of half a lemon. Season with salt and pepper. Taste and add remaining lemon juice if desired. Cover and refrigerate until vegetables are finished roasting.

To serve, place warm vegetables on top of a few handfuls of salad greens and drizzle with dressing.

White Bean Stuffed Portabellos

We aren't even technically into summer yet, and already I got myself into a little rut. This time of year I tend to expect dinner to come from the grill nearly every night, and our meals become super simple. In the past few weeks, we've had the same dinner of grilled corn on the cob and portabello burgers with Amish farmer's cheese quite a few times. A meal we've thoroughly enjoyed each and every time, but I don't care to fix the same thing over and over. I automatically bought portabello mushrooms again this week, but decided I ought to do something different with them this time. Leafing through my folder of recipes torn from magazines,  I came across a white bean stuffed portabello that I knew the three of us would all like.

I adapted the original recipe a bit, mostly just to simplify. The end result was a very tasty meal that although didn't come from the grill, fits my summertime criteria of simple and easy. An extremely adaptable recipe, you could swap out the feta for parmesan or goat cheese, use whatever fresh herbs you have on hand, or even add in sun-dried tomatoes and/or fresh spinach- both which I think would be awesome additions. Since the oven was already on, I kept it easy, and just roasted a pan of broccoli along with the mushrooms. A simple salad and a glass of crisp wine would also be the perfect accompaniments to this light, yet filling meal.

White Bean Stuffed Portabellos
adapted from Everyday Food, October 2010
serves 4

4 large portabello mushrooms, cleaned and stems discarded
2 tsps olive oil, divided
sea salt and fresh ground pepper
2 green onions, thinly sliced (white and light green parts only)
1 large clove garlic, minced
1 (15.5 oz) can of cannellini beans, drained and rinsed
1/4 cup water
1 tbsp minced fresh parsley
1/4 cup crumbled feta
3-4 tbsp panko breadcrumbs
olive oil mister

Preheat oven to 400. Place mushrooms, stem side down, on rimmed baking sheet. Brush caps with 1 teaspoon of the oil and season with salt and pepper.

Roast mushrooms until tender and beginning to release their juices, about 15 minutes. Drain juices from pan. Flip mushrooms over. Turn the broiler on.

Meanwhile, in a skillet over medium heat, heat the remaining teaspoon of oil. Add green onion and garlic, and cook for 1 minutes. Add the beans and water and some salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, about 4 minutes. Remove from heat, stir in the parsley and use the back of a wooden spoon to mash the beans.

Top each mushroom with 1/4 of the bean mixture. Sprinkle each one one with a tablespoon of feta,  pressing it into the bean mixture. Top with about a tablespoon of panko, pressing gently to help adhere. Lightly mist crumbs with olive oil.

Return mushrooms to oven and broil for a few minutes or until breadcrumbs are golden brown. Serve immediatley.

Tomato and Basil Pasta with Goat Cheese

  

Sometimes simple really is best. My original plans had been for grilled pizza with a pesto sauce, but as it reached the time to get dinner started, I found myself lacking in motivation. The idea of hauling out both the mixer, for the dough, and the food processor, for the pesto, suddenly seemed much less appealing than hanging out on the back deck in the sunshine and drinking a cold beer.

I remembered a recipe I'd torn out of Living magazine last summer, that was simply hot pasta tossed in a garlicy olive oil, with hand-torn tomatoes, soft cheese and basil leaves scattered on top. It's no more difficult than boiling water, but in its simplicity, the handful of fresh ingredients get their chance to really shine. The recipe originally calls for burrata cheese or fresh mozzarella, but I thought my use of goat cheese instead was perfect. I was lucky enough to have pretty decent tomatoes, but I know this would be even more awesome later this summer when they at their peak.  

Tomato and Basil Pasta with Goat Cheese
adapted from Living, August 2010
serves 2-4, depending on portion size (We had ours along with chicken sausage on the side)

4 cups uncooked short pasta (I used multigrain rotini)
2 tbsp olive oil
2 fat cloves garlic, pressed
kosher salt and fresh ground pepper
2 medium-large ripe tomatoes
2 oz goat cheese
1/2 cup small basil leaves or if large, cut into ribbons or torn

Cook pasta in salted water, according to package directions. While pasta cooks, mix together oil and garlic in a measuring cup. Add about 1/4 teaspoon salt and several good grinds of pepper and set aside. Over a medium bowl, tear tomatoes into pieces using your hands, catching juices. Sprinkle lightly with salt and set aside.

When pasta is finished cooking, drain well and transfer to serving bowl. Pour garlic and oil mixture over top and toss to combine. Scatter tomatoes over pasta, crumble goat cheese and top with basil. Finish with additional freshly ground pepper.

Black Eyed Pea Hummus

Back in December, I worked a lot at the flower shop for the holidays. My busier schedule meant I was left with the task of grocery shopping the week before Christmas on a Saturday. And I had no choice but to take along a very feisty (then) almost three year old- an activity I try to avoid at all costs. To make matters worse, I had to go to a different store than I normally shop because we had been given a very generous Publix gift card and I figured I ought to use it to balance out all the holiday gift shopping. Naturally, the Publix nearest to me is rather small and crowded, and always a complete madhouse.

So tired and pregnant, I got to go to the busiest grocery store- one that I'm not as familiar with as my normal store, the Saturday morning before a major holiday, with a toddler. Who hates riding in a shopping cart. Good times. In order to make the experience go as smooth as possible, there was some bribery on my part. And I pretty much bought anything he asked for, so long as it was healthy, unprocessed and something we could use. When he insisted we buy a bag of dried black eyes peas -an odd request, I thought- I didn't hesitate, because I had recently seen and saved this hummus recipe.

Five months (and one new family member) later, I actually got around to using those dried beans and trying this recipe. This was a very tasty version of hummus- although not terribly different in flavor from the chickpea hummus I regularly make. This would be just as perfect to have for a casual get together, as it was simply for afternoon snacking. Serve with veggies, tortilla strips, toasted pita wedges or whole grain crackers.


Black Eyed Pea Hummus
slightly adapted from Pink Parsley (as adapted from Carolina Cooking by Deborah Zumstein, originally 700 Dayton- The Mansion as Forseth Park)

I reduced the amount of olive oil slightly, but I believe it could be reduced a little more, subbing in a little of the cooking water from the beans. 

1 2/3 cup cooked black eyes peas (or 1- 16 oz. can, drained and rinsed)
2 large cloves garlic, smashed using the blade of a knife
kosher salt and fresh ground pepper
1/4 tsp paprika, plus additional for sprinkling
pinch cayenne pepper
1 tbsp minced fresh parsley
1/4 cup tahini, well stirred
1/4 cup olive oil (or less if desired), plus additional for drizzling
juice from 1 lemon

Reserve about a tablespoon of black eyed peas. Add remaining to the bowl of a food processor, along with garlic, a few pinches salt and several grinds of pepper, paprika and parsley. Process until almost fully ground.

Combine tahini, olive oil and lemon juice in a measuring cup. With machine running, pour tahini mixture into processor through the feed tube. Continue processing for 1 minute, until the mixture is smooth. If too thick, add water a few teaspoons at a time, until desired consistancy is reached. 

Transfer to serving bowl. If serving right away, sprinkle with paprika, drizzle with oil and scatter reserved black eyes peas on top. Otherwise, cover with plastic wrap and chill, garnishing just before serving.
  

Spiced Chipotle Honey Chicken with Butternut Squash and Fingerling Potatoes

I have a husband who loves chicken. Me? Not quite so much. I mean it's alright, but I think I ate so much of it for so long, that I became bored of it. There are just so many things I'd much rather eat instead. Things like fish, beans and tofu. But I'm pretty crazy about my husband, so from time to time, I try to find ways to prepare chicken that will keep him happy. 

When I read Joanne's statement in regards to this recipe, saying how she doesn't even really like chicken, but loved this dish, well, it was enough convincing for me that this was a perfect one to try. That and it had butternut squash. Even if I didn't care for the chicken, there would be roasted squash to eat. But as it would be, I liked the chicken just as much as the accompanying vegetables.

I didn't have the sweet potatoes which were to be be roasted along with the butternut, so instead I used fingerling potatoes. Another change I had to make wasn't intentional. I had accidentally purchased chicken breast strips instead of breasts. But  this just made for quicker cook time. I also reduced the amount of chipotle peppers from four to two. It still had plenty of spice to it, although not so much that Beckett couldn't eat it. I just served his with a big dollop of cooling greek yogurt (which actually complimented this meal wonderfully) and a glass of milk. But if your family is very heat sensitive, I'd suggest only using one.

I'm not sure if it was the two less peppers, or the fact I didn't mince them that finely, but I got a slightly chunky chipotle honey sauce instead of a paste. I just dipped my chicken into the sauce to coat and then once the chicken was placed on the vegetables, spooned the remainder over top of the chicken. It wound up seasoning the potatoes and squash as well, which tasted fantastic. And if you're not sold yet, besides being absolutely delicious, it cooks in one pan for easy clean up.

Spiced Chipotle Honey Chicken with Butternut Squash and Fingerling Potatoes

adapted from Melissa Clark's In the Kitchen with a Good Appetite, via Eats Well with Others

serves 4

1 small butternut squash (about 1 1/2 lbs), peeled and cut into 1 inch pieces

1.25 lb fingerling potatoes, larger ones halved or quartered

2 tbsp olive oil, divided

kosher salt and fresh ground pepper

2 chipotle peppers in adobo sauce, minced

3 cloves garlic, minced

2 tbsp honey

2 tsp cider vinegar

1 tsp ground cumin

1/2 tsp ground cinnamon

1.25 lb chicken breast strips/tenders, rinsed and patted dry

chopped cilantro or basil, for garnish

Preheat oven to 400. Toss the squash and potatoes with 1 tablespoon of oil and spread onto roasting pan. Season with a few pinches salt and several grinds of pepper. Roast for 15 minutes.

While the sweet potatoes are cooking, in a small bowl mix together the remaining tablespoon of oil, peppers, garlic, honey, vinegar, cumin, cinnamon and 1 1/4 tsp salt until they form a paste (or in my case, sauce).

Rub the paste all over chicken and place on top of squash and potatoes. (If your paste is not quite a paste, dip chicken into sauce, then spoon remaining sauce over chicken once it on the vegetables). Continue roasting until chicken is just cooked through, 10-15 minutes.

Serve garnished with cilantro or basil.

Mediterranean Quinoa and Chickpea Salad

I had no intentions of making this salad until just beforehand. Maybe it was the beautiful weather in the 70s we've been having, but I was suddenly wanting to make something light. Something almost summery feeling. I browsed a few recipes first, not sure what I was looking for, but once I began looking through my fridge and pantry was when I really became inspired. The ingredients I had on hand begged to be made into a salad with Mediterranean flair- full of vegetables, herbs and chickpeas. The quinoa was one of the last elements I decided on, and a very smart addition, if I do say so.

I had plans for a lemony dressing for this, but when I cut open the big, beautiful lemon I had, I found it was...a lemon of a lemon. It had about a half inch thickness of pith and a not even a tablespoon of juice. In it's place, I used a good bit of red wine vinegar. If you'd rather not have the dressing too tangy, you could change the ratio for the dressing, using more oil and less vinegar, but Sage and I thought it was perfect as it was.

In fact, everything about this salad was perfect to us. We couldn't leave it alone and just absolutely loved it. It's as delightful hours later as it is freshly made, making it ideal for entertaining...such as those summer cookouts that aren't too far off in the future.

Mediterranean Quinoa and Chickpea Salad

serves 4-6

Getting the quinoa started first, and then prepping your other ingredients while it cools will help speed along the preparation of this salad.

1/2 cup quinoa, rinsed
1 cup vegetable stock (or water)
3 tbsp olive oil
1/4 cup red wine vinegar
kosher salt and fresh ground pepper
1 cup grape tomatoes, halved
1 (14 oz) can of quartered artichoke hearts in water, drained
1 (19 oz) can chickpeas, drained and rinsed
1 medium cucumber, seeded and diced (I partially peeled mine)
1/2 medium red bell pepper, chopped
1/3 cup crumbled feta cheese
1/4 cup chopped fresh basil
1/4 cup chopped parsley

Bring quinoa and stock to boil in a small saucepan. Cover, reduce heat and simmer for 12 minutes, or until liquid is absorbed and grain has opened up. While quinoa is cooking, whisk together oil, vinegar, a few pinches of salt and a generous amount of pepper in a medium bowl. When quinoa is finished cooking, immediately toss with dressing and set aside to cool.

Sprinkle grape tomatoes with a little salt and drain in a collander for about 15 minutes.

Trim artichokes of their tougher ends, leaving only the most tender part of the heart. Discard tough parts, then coarsly chop hearts. (You can chop the entire thing if you wish, but for cold salads, I think it is so much better without the rubbery part.)

Add tomatoes and chopped artichokes to serving bowl, along with the chickpeas, cucumber, bell pepper, feta and herbs. Once quinoa is cool, add to serving bowl and toss gently. Adjust salt and pepper if needed. Serve immediately or refrigerate until ready to serve.

Panko-Crusted Salmon

The first time we had this, it was a last minute decision. It was late and I needed to come up with something easy that wouldn't take long to prepare. I remembered this recipe I had bookmarked in my reader, and in hardly any time, we were sitting down for what looked to be a promising meal. After only the first bite, we knew it would have to made again, soon, so it could go on the blog. That was a month or two ago, and really, that was too long to wait. It was even better than I remembered.

I adapted the recipe to suit our family of three and also to compensate for the fact that the wild caught salmon fillets that are most easily accessible to us are around four ounces and not the six to eight ounces, as the recipe originally calls for. When we made it before, our salmon had the skin on, but this time it did not, so I will include the directions with, but if yours doesn't have it, just pick a bottom side.

If you enjoy salmon, I can't recommend enough that you give this a try. It's so simple to prepare that it is perfect for a weeknight meal, yet worthy of serving to guests. It may just be our new favorite way to eat salmon.

Panko-Crusted Salmon
adapted from The Barefoot Contessa, How Easy is That?, via Pink Parsley
serves 3

1/2 cup panko
2 tbsp minced fresh parsley
1 1/4 tsp lemon zest
kosher salt and fresh ground pepper
2 tbsp plus 2 tsp olive oil
3 (4 oz) salmon fillets
1 tbsp dijon mustard, divided
lemon wedges for serving

Preheat oven to 425 degrees.

In a small bowl, combine panko, parsley, lemon zest, 1/4 tsp of salt, several grinds of pepper, and 1 tbsp plus 2 tsp of the olive oil. Mix until crumbs are evenly coated and set aside.

Place salmon fillet on cutting board (skin side down, if it has it). On the top of each fillet, spread 1 tsp of dijon mustard and season with salt and pepper. Press panko mixture thickly on top of each fillet.

Heat remaining tbsp of oil in an ovenproof skillet, such as a cast iron one, over medium-high heat. Once the oil is very hot, gently add the salmon fillets, skin-side down, and sear for 3 minutes, without turning.

Transfer pan to oven, and bake for about 4-5 minutes, or until salmon is nearly cooked through. Broil for an additional minute or two to brown the panko. Remove from the oven and loosely cover with foil. Allow to rest for 5 minutes and then serve with lemon wedges.

Kidney Bean Curry

I would love to have some clever story or entertaining antidote to accompany this post. But the thing is, I spent my day getting ready for and then hostessing a birthday party for my son, and my pregnant self is tired. All I want to do is get to the point, let you know how much we really liked this meal this meal and share the recipe with you.

It's beans. It's hearty, healthy and easy. It's basically a chili with Indian flavor. And it is delicious.

I knew I would love it, so I made a bigger batch to ensure there would be leftovers. Which was very wise, since it tastes just as awesome the next day. Serve with rice or naan (or whole wheat couscous, which was what I was more in the mood for that day) with a dollop of yogurt and a scattering of cilantro.

Kidney Bean Curry
adapted from Smitten Kitchen via Branny Boils Over
serves 5-6

2 tbsp olive oil
1 large green pepper, chopped
1 medium-large onion, chopped
2 tbsp minced fresh ginger
3 cloves garlic, minced
1 tsp kosher salt
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne
1 (28 oz) can whole peeled plum tomatoes (or diced tomatoes)
2 (15 oz) cans of kidney beans, drained and rinsed (I used one light red and one dark red)
1/4 cup water
rice (or couscous) or naan
plain yogurt, for serving
chopped cilantro, for serving

Heat oil in a Dutch Oven or large stock pot over medium. Add onions and peppers and cook until becoming soft, about 7 minutes. Add ginger, garlic and spices and cook for a few more minutes.

If using whole tomatoes, use kitchen shears to snip them into smaller pieces right in the can. Add the now chopped tomatoes with juices to the pot and use a wooden spoon to break up any remaining large tomatoes pieces.

Add in the beans and the water, and bring to a boil. Reduce heat and simmer gently for about 30 minutes or until thickened.

Serve over rice (or couscous) or with naan, topped with a dollop of yogurt and garnish with cilantro.

Angel Hair with Roasted Tomatoes, Tuna and Olives

A few months into our relationship, one night I made for Sage and I some kind of tuna noodle casserole for dinner. (In my defense, my cooking skills were very limited back then and my budget was tight.) He politely ate it, and then admitted he wasn't a fan of canned tuna when it was hot. I took that to note and never again put tuna from a can into any kind of cooked dish. Until now.

What would make me give it another go, some 9 years later? I came across a recipe where the tuna was tossed with hot pasta and other fresh, flavorful ingredients, instead of being baked, smothered in a sea of cream of something-or-other soup, and I just suspected it was worth trying. I did alter the recipe some, opting to roast grape tomatoes instead of using sun-dried, substituting regular black olives with kalamatas, angel hair for linguine and omitting the pine nuts.

The verdict? It was most certainly not the Tuna Noodle Casserole of early 2002. We both really enjoyed this quick and easy meal, loving how full of flavor it was. In this case, taking a chance payed off nicely.


Angel Hair with Roasted Tomatoes, Tuna and Olives
adapted from Southern Living, February 2010, serves 3

1 pint grape tomatoes
1 tbsp plus 2 tsp olive oil, divided
kosher salt and fresh ground pepper
2 cloves garlic, minced
7.25 oz (1/2 of a box) of multi-grain angel hair, or other thin, long pasta
1 (5 oz.) can of chunk white tuna in water, drained, or 1 (6 oz) pouch of white tuna chunks
1/4 cup sliced kalamata olives, drained
1/2 cup crumbled fat-free or reduced-fat feta
3 tbsp thin sliced basil strips (chiffonade)

Preheat oven to 350. Toss tomatoes with 1 tbsp olive oil, a pinch or two of salt and a few grinds of fresh ground pepper on a baking sheet. Roast for 17 minutes shaking pan halfway through cook time. Add minced garlic, tossing well, and return to oven for 3 additional minutes.

Meanwhile, bring a pot of salted water to boil and cook pasta according to package directions. Drain and return to pan.

Gently stir tuna, olives, roasted tomatoes with the pan juices, and remaining olive oil into pasta. Divide between serving plates and top with feta, basil and fresh ground pepper, to taste.

Rice Noodle Salad with Peanut Dressing

I love how food blogging (and cooking, in general) can be a bit like the childhood game of "Telephone." Each cook can slightly adapt a recipe to suit their preferences, and with just a few minor changes, you get a little something different each time.

Take this wonderful noodle salad. I first saw it on Natashya's blog a while back. Then I once again drooled over it on Joanne's blog, where she swapped out the shrimp for tofu and and used zucchini in place of cucumbers. I vowed to make it soon, but before I got the chance, Cate shared her version with a few more changes, most notably the use of peanut butter instead of cashew butter, chili garlic sauce in lieu of hot sauce and the addition of carrots and cilantro. Naturally, there was a little tinkering when it came time for me to make it too.

I really can't rave about this one enough. We absolutely loved it. A few hours after dinner, I found myself still thinking about it and being grateful there were leftovers for lunch the next day. I've tried several similar recipes in the past that were okay, but nothing worth sharing. This one blows those away, which is understandably why it's making it way around.

Rice Noodle Salad with Peanut Sauce

adapted from Living in the Kitchen with Puppies (via Eats Well with Others and Cate's World Cooking)

serves 4

I chose not to saute my tofu along with my vegetables, due to my family's preference, and instead marinated it in soy and sesame oil, baked it and served it on the side. If you'd prefer to lightly pan-fry it, heat 1 tbsp of olive oil in your skillet, and saute (pressed) tofu strips for several minutes on each side until golden brown. Then proceed with cooking the vegetables.

for the peanut sauce:
1/2 inch piece of ginger, peeled and coarsely chopped
6 cloves garlic, smashed and coarsely chopped
1/2 cup natural peanut butter (chunky works fine)
3 tbsp light soy sauce
1 tbsp dark sesame oil
3 tbsp seasoned rice vinegar
1 tsp dark brown sugar
1/4 cup warm water
Hot sauce, to taste (I used a few dashes of sriracha)

for the salad:
8 oz (linguine-style) thin rice noodles (I used the last of a package, and it might have been closer to 9 or 10 oz)
2 small zucchini, sliced into half moons (2 1/4 cups)
1 large red pepper, sliced into matchsticks (1 1/4 cup)
3 small-medium carrots, sliced thin (1 cup)

to serve:
3 tbsp chopped basil
3 tbsp chopped cilantro
3 tbsp thinly sliced green onion (white/ light green parts only)

Combine the the ginger, garlic, peanut butter, soy sauce, sesame oil, rice vinegar and sugar in a food processor or blender and process until smooth. Add warm water a tbsp at a time, blending until desired consistency. Add in hot sauce to taste.

Bring a large sauce pan of water to boil. Cook the rice noodles for 3 minutes, drain and rinse with cold water. Keep submerged in cold water until ready to use.

Mist a large nonstick skillet with olive oil and heat over medium-high. Add zucchini, red pepper and carrots and cook until just tender, about 3-4 minutes (carrots will still be fairly crisp). Remove from heat and allow to cool slightly.

Drain noodles and toss with dressing and vegetables in a large serving bowl. Serve room temperature or chilled. Spinkle with basil, cilantro and green onions to serve.

Sicilian Chickpea Spread

Now that my refrigerator is free of any Thanksgiving leftovers, (which I'm certain would not yet be the case if we had hosted, as we have done for the past 5 years), I am ready to move on to some simple, fresh foods. Like this Sicilian Chickpea Spread I made from a recipe that I recently found in the monthly flyer from my natural foods store. A creamy hummus-like dip, it uses toasted pine nuts in the place of tahini and gets a boost of flavor from roasted red pepper and fresh basil. While I originally whipped it up for snack to go with with cut veggies and pita, I discovered it makes a pretty awesome addition to a sandwich.

When putting this together, I used slightly less pine nuts and olive oil than it called for, just to reduce the fat by a teeny bit, and found it completely not lacking with these adjustments. Because this was too easy of recipe and I needed to complicate it somehow, I roasted my own red pepper, but you could use a jarred one and have this made in about five minutes. This spread can be eaten immediately, but I think it's even better once it's had a chance to chill a while.

Sicilian Chickpea Spread

adapted slightly from Moosewood Restaurant Simple Suppers (as found in NGR's November 2010 Store Flyer)

1/4 cup toasted pine nuts, toasted

1 (15.5 oz) can of chickpeas, drained

1 large red bell pepper, roasted, peeled, seeded

1 large garlic clove, peeled and smashed

3 tbsp olive oil

2 tbsp lemon juice

1/3 cup packed basil leaves

kosher salt and fresh ground pepper, to taste

Place all ingredients in food processor, seasoning with a few pinches of salt and several grinds of pepper, and process for 2-3 minutes or until light and creamy. Taste and adjust salt and pepper, if needed. For best flavor, chill before serving.

Lime Cilantro Butternut Squash with Black Beans and Barley

You know how when you are online shopping, and the site you are on is gracious enough to share with you other items "You might also like..." Only then its something not even remotely related and therefore not something you would like at all. Food blogs often have this little feature, and I am often amused by what the computer thinks are similar recipes. Like when it's a vegetable-laden risotto and it suggests you might also like banana nut bread. (Well, actually I would like both of those, but that's besides the point.)

Recently, I was reading a post on Cate's World Cooking that was about cupcakes, and I noticed the generated suggestion below it was for Lime Cilantro Sweet Potatoes and Black Beans. Now, I'm not really a sweets person or a fan of cupcakes, (so it's funny I clicked on that post at all,) but the sweet potatoes and black beans- that was up my alley. I didn't have the potatoes but I did have a butternut, and I find those interchangeable. I got all excited to have it for dinner that night...and then realized I was out of black beans.

As soon as my pantry was properly stocked with black beans once again, I made it, still opting for the substitution of butternut. I just loved the combination of lime, cilantro, roasted squash and beans. I chose to serve it over barley, and while I really liked the texture that they barley added, I do believe that next time I'll toss the barley with the rest of the salad and let it rest a little, just to soak up the flavors a bit. You could also skip the barley and stuff it into a whole wheat wrap or serve it over salad greens. Or of course, just eat it by itself. You might want to double it as well. With the barley, my version only made 2 dinner sized servings, and I'm pretty sure this would make great leftovers for lunch the next day.

Lime Cilantro Butternut Squash with Black Beans and Barley

adapted from Cate's World Cooking (originally from epicurious)

serves 2

1/2 cup pearl barley

1 1/2 cups water

5 cups peeled, seeded butternut squash in 3/4 inch dice (I got this from half of a 3.25 lb squash)

2 tbsp olive oil, divided

kosher salt

juice from 1 lime (about 3 1/2 tbsp)

zest from half of a lime

cayenne pepper, to taste

3 tbsp chopped cilantro

1 can black beans, drained and rinsed

Bring barley and water to boil in a medium saucepan. Cover, reduce heat and simmer for 40-45 minutes or until barley is tender and water is absorbed.

Meanwhile, toss butternut with 1 1/2 tbsp of olive oil and a couple pinches of salt. Spread on a baking sheet and roast for 30 minutes or until tender, flipping halfway through cooking time.

In a medium bowl, whisk together remaining oil, lime juice, zest, a pinch or two of cayenne pepper and another pinch or two of salt. Add cilantro and black beans and roasted squash. Toss gently. Let rest slightly and serve warm over barley. Alternately, add barley along with squash and beans.

Balsamic Roasted Vegetable and Barley Salad

I confess I am terrible at starring recipes in my reader, with true intentions of making them (along with recipes found in the many cooking magazine I get), when very few them do I actually get around to trying. But every so often, one comes along that I just have to try right away. When I saw this warm grain-based salad on Cate's World Kitchen, I knew I had to try it- and soon.

Then I had to wait all last week to make it because Sage was out of town and I knew he'd love it too. It was worth the hype I'd built up in my head and then some. In fact, it was so amazingly good, I had to force myself not to eat the leftovers for breakfast the next day (I managed to hold out until 11:54). And you know you've got something pretty wonderful, when leftovers can excite you that much.

Cate modified this salad, originally found on Veggie Belly made with quinoa, when she accidentally used couscous instead. She mentioned barley as another alternative, which after some deliberation I decided to go with. I think it was the right choice. Nothing against couscous or quinoa (as I love both) but barley was just perfect for this. I followed Cate's lead and roasted the vegetables instead of grilling them. I omitted the eggplant (Sage isn't always a fan), in it's place using extra zucchini, tomatoes and mushrooms and adding red pepper. We also topped ours with feta at the table, which went fantastically, as I imagine goat cheese would.

Do yourself a favor and try this one ASAP. I promise you, you will be very happy you you did.

Balsamic Roasted Vegetable and Barley Salad, serves 4

adapted from Veggie Belly via Cate's World Kitchen

for the roasted vegetables:

2 medium zucchini (mine were on the larger medium side), cut into 1/2 inch thick half moons

1 small red onion, cut into 1/2 inch thick slices

1 1/3 cup grape tomatoes

8 oz. button mushrooms, halved

1 small red pepper, cut into 1/2 thick wide slices

for the dressing:

1/3 cup balsamic vinegar

1/4 cup olive oil

3 cloves garlic, pressed

kosher salt and fresh ground pepper

for the salad:

1 cup pearl barley

3 cups water or broth (I used half water and half vegetable broth)

handful of basil leaves, cut into chiffonade

crumbled feta, for serving

Preheat oven to 400 degrees.

Combine water/broth and barley in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 45 minutes or until barley is tender. Drain any excess liquid, if necessary.

Meanwhile, whisk together dressing ingredients in a large bowl. Add vegetables to bowl and toss to coat. Using a large slotted spoon, transfer vegetables to a baking sheet, reserving remaining dressing. Roast for 20 minutes or until tender.

Arrange vegetables and barley in serving dish and sprinkle with basil. Toss vegetables and barley before plating, and serve with remaining dressing and feta on the side.

Roasted Delicata Squash and Tomatoes over Spinach Pesto Pasta

While I often prefer to cook without using any kind of recipe, there are definitely times when I'm lazy. Where I'd rather just follow the steps of a tried-and-true recipe, eliminating the guesswork. Because some days, the chopping, mincing, shredding and sauteing is enough work, without having to think. This was the case the other day. All I wanted was to find a quick and easy non-sweet way to prepare the delicata squash that was calling my name. But as ingredients I wanted to use kept popping in my head, I found I was being way to specific in my recipe search.



I'll spare you the wandering thought process that led me to combining the summery flavors of tomatoes and basil along with a winter squash, but I will assure you this was delicious and a fun way to transition late summer and early fall into one dish. Spinach pesto is a favorite of mine because I almost always have lots of spinach on hand, but usually not very much basil (for a florist by trade, I have a surprisingly brown thumb, so growing it is not an option.) I wasn't sure how this meal would all come together, but it most certainly did and I'm glad I didn't find a recipe to follow after all.

Roasted Delicata Squash and Tomatoes over Spinach Pesto Pasta
serves 2-3

1 medium delicata squash (around 1.5 lbs.), unpeeled, halved lengthwise, seeds removed and cut into 3/4 inch thick crescents
1 tbsp plus 1 tsp olive oil
1 large clove garlic, pressed
kosher salt and fresh ground pepper
1 cup grape tomatoes
2 cups hot, cooked long slender pasta of choice (I used whole grain spaghetti, about 1/3 of a box)
shredded parmesan, for serving, if desired

for the pesto:
1 1/2 cups tightly packed baby spinach
1/4 cup loosely packed basil leaves
1/4 cup toasted walnut pieces
2 tbsp olive oil
1/4 cup shredded parmesan
2 cloves garlic, smashed
2 tbsp water

Preheat oven to 400 degrees.

Toss squash slices with 1 tbsp olive oil, garlic, a couple pinches of salt and a generous amount of pepper. Spread in a single layer on half of a baking sheet. Toss tomatoes with remaining tsp of oil and a touch of salt. Spread onto other side of baking sheet. Roast for 15-18 minutes, or until squash is tender and tomatoes have collapsed, flipping squash over halfway through cooking time.

Meanwhile, pulse all pesto ingredients in a food processor until smooth, scraping sides down as needed with a spatula. Toss hot pasta with pesto.

To serve, top pasta with roasted squash and tomatoes and sprinkle with additional grated parmesan, if desired.

Garbanzo Bean Salad with Feta and Dill

I've shared my fondness (obsession?) of chickpeas before. They are one of my very favorite sources of protein, and I love how versatile they are. Since we eat them several times a week, in one form or another, it's a good thing my family enjoys them as much as I do. Some of my favorite ways to have them are in hummus, soups, and both warm and chilled salads.

This was a salad I put together, using what I had on hand, and it came out lovely. Perfect for a night when I needed something light and refreshing. Yet it was filling enough that when served with a side of couscous, no one (meaning Sage) was left wondering where the rest of dinner was. But for those of you who couldn't imagine having just salad for dinner, this would be great side dish to share for a cookout or potluck, or I can imagine it would be perfect nestled into whole wheat pita bread for a tasty lunch. But it really does hit the spot for a simple summer meal.

Garbanzo Bean Salad with Feta and Dill

1 (16 oz.) can of reduced sodium chickpeas, drained and rinsed

1 cup halved grape tomatoes

1/2 cup thinly sliced red onion, soaked for 10 minutes in ice water and drained

1 medium cucumber, diced (I peeled mine, but didn't bother seeding it)

1/2 cup crumbled reduced-fat feta

juice from half a lemon (about 1 1/2 tbsp)

1 tsp red wine vinegar

2 tsp olive oil

1 tsp fresh dill, or more to taste

sea salt and fresh ground pepper, to taste

In a medium bowl, add chickpeas, tomatoes, onion, cucumber and feta. Next add lemon juice, vinegar, olive oil and dill. Season with a pinch of two of salt (depending on how salty your feta is) and a generous amount of pepper. Toss gently and taste to test seasonings. Cover and chill for a couple hours before serving.

Roasted Corn and Barley Salad with Basil Dressing & White Bean Dip

Yesterday was one of those challenging days where I needed some kitchen therapy. Beckett woke up cranky and miserable, and by mid-morning, I was cranky and miserable too. Sage was still out of town, and so it was going to be a very long day, if me and the little guy stayed in our grumpy moods. Playing in the kitchen, with Beckett as my little helper, followed by a long workout during his afternoon nap, was just what I needed. Working with end-of-the-week ingredients I had, I managed to come up with some seriously good stuff. This made a wonderful lunch for us, but either one of these would be perfect to take to whatever cookout, gathering or party you may be going to this holiday weekend.

In addition to operating the food processor, Beckett had some fun of his own washing the dishes. (And in case you're wondering, he picked out what he was wearing. I think he's looking forward to football season.)

I've been seeing a lot a grain based salads on blogs lately, and I was in the mood for one. I came up with this to use up some corn, and it was absolutely delicious! The sweet corn and the basil in the dressing were the standout flavors, while the barley gave heartiness and texture. The tomatoes really were overshadowed by the other flavors, but I think they give necessary color to this dish. I would double this recipe if taking to a get together.

Roasted Corn and Barley Salad with Basil Dressing

for the dressing:
1/4 cup loosely packed basil leaves
juice from half a large lemon (1 1/2 tbsp)
1 tsp seasoned rice vinegar
1 tsp dijon mustard
1/2 tsp honey
1/2 tbsp olive oil
sea salt and fresh ground pepper

for the salad:
1/4 cup pearled barley, well washed
1 cup kernels (from 3 small ears of roasted or grilled corn)
10 grape tomatoes,

In a small sauce pan, simmer the barley with 3/4 water, covered for about 40 minutes or until tender. Drain any excess water and set aside to cool.

While barley is cooking, blend dressing ingredients together in a small food processor. Transfer to serving bowl and refrigerate until ready to use.

Once barley has cooled, toss with corn kernels, tomatoes and dressing. Enjoy room temperature or chilled.

I was all set to whip up some hummus, when I realized the only garbanzos I had on hand were dried, which wasn't going to help me right then. I probably should've come up with something that had black beans since I have a surplus of those, but instead I settled on a white bean dip. This really is a pretty simple version, but I enjoyed it more than a complex flavored one I've made in the past. I used 2 big cloves of garlic, and it was rather garlicky in a pleasant way, so adjust according to your tastes. We ate ours with carrot sticks and multi-grain crackers.

White Bean Dip

1(15.8 oz.) can of white beans, drained and rinsed (I used Great Northern)

2 garlic cloves, quartered

1 tbsp olive oil

juice from half a lemon (about 1 1/2 tbsp)

1 tbsp chopped parsley leaves

sea salt and fresh ground pepper

Add all ingredients to a food processor and pulse until smooth, stopping to scrape sides when needed. If you wish, add a little water to reach desired consistency. (I kept our thick.)

Transfer to serving bowl, and if desired drizzle a little olive oil and sprinkle with parsley. Serve with chopped veggies, crackers or dippers of your choice.

Lemon-Basil Pesto with Farfalle, Broccoli and Feta

We lost my father-in-law to a heart attack yesterday. Curt was truly a one-of-a kind individual and lived a fascinating life (How many people do you know who survived being struck by lightening on two separate occasions?). He loved being the center of attention and would tell stories of his past that sounded like they were from a movie script. Along with more talents and skills than I could ever count, he was an amazing cook. Having spent time as a chef, he was passionate about food and cooking. I was lucky enough to have cooked beside him on numerous occasions, which was always an experience. He was like a tornado in the kitchen, and every meal prepared, no matter how simple, came with a lengthy lesson or two.

Last night for dinner, I wanted to cook something I thought he would've enjoyed. Lemon, basil, garlic and parmesan were all ingredients commonly found in his kitchen. I intended to use a long slender pasta (which I apparently forgot to buy) and serve this with chicken (which I forgot to defrost) but it worked well with the farfalle and even my chicken-loving husband thought this was just perfect as a vegetarian dish. I think "Papa," as my son called him, would've loved this, and in his honor I completely trashed the kitchen while making this.

Lemon-Basil Pesto with Farfalle, Broccoli and Feta
2 to 3 servings

for the pesto:
2 cups packed basil leaves
1/4 cup walnut pieces, toasted
2 tbsp good quality olive oil
1/4 cup freshly grated parmesan
2 cloves garlic, smashed
juice from half of a large lemon
1 tsp water
pinch or two of kosher salt

for the pasta:
7.25 oz uncooked multi-grain farfalle (about 2 1/2 cups)
1 tbsp olive oil
3 broccoli crowns, cut into small florets
kosher salt and fresh ground pepper
crumbled reduced fat feta, for serving

In a food processor, pulse all pesto ingredients together until smooth, stopping to scrape sides as necessary. Set pesto aside.

Cook pasta until al dente in salted water, according to package directions. Drain, reserving pasta water.

Meanwhile, heat oil in a large skillet that has a lid over medium heat. Add broccoli, season with salt and pepper, and saute for about 5 minutes, stirring frequently. Add a couple tablespoons of pasta water, cover and cook for an additional two minutes, or until broccoli is tender crisp. Toss with cooked pasta and pesto, adding a little of the reserved cooking liquid if dry.

Spoon into serving bowls and top with feta.