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.

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.

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.

Lentil Marinara

I made this recipe a couple weeks ago. Since then, I've considered several different ways to write this blog post, but was never really feeling what I was coming up with, and it got pushed aside.

One evening, I realized that if I hurried, I could probably sneak in making a decent meal before the baby woke up. Needing quick inspiration, I opened my reader up and literally picked the first thing from my bookmarked list: a lentil marinara.

Which I then made. And loved. And then completely couldn't come up with how I wanted to share it with you. So two weeks passed, and I realized I needed to just go ahead and post the recipe, because I didn't want to forget how much I enjoyed it.

I love lentils and I love pasta, so I assumed I'd like this (and really, I picked it that night because it was easy and I had everything on hand), but it was way more delicious than I expected and a nice change from your standard spaghetti.

Lentil Marinara

adapted from Branny Boils Over

serves 5-6

1 tbsp olive oil

1/2 large onion, chopped

1 small red bell pepper, chopped

kosher salt and fresh ground pepper

3 cloves of garlic, minced

1 (28 oz) can of peeled plum tomatoes in tomato juice (snipped using kitchen sheers)

3 oz tomato paste

1 cup of green or brown lentils, rinsed and picked over

1/2 cup red wine

1 tsp dried basil

1 tsp dried oregano

1/2 tsp crushed red pepper, or to taste

1 tbsp balsamic vinegar

hot cooked pasta of choice (I used about 10 oz. of whole wheat spaghetti)

basil chiffonade and freshly grated parmesan, for serving

Heat oil in a large skillet over medium heat. Add onion and bell pepper and season with salt and pepper. Cook for 5 minutes, then add garlic and cook for another minute.

Add canned tomatoes, paste, lentils, red wine and dried seasonings. Stir well. Bring to a boil, cover, reduce heat and simmer for about 30 minutes or until lentils are tender.

Stir in balsamic vinegar. Taste and adjust salt if needed. Serve over cooked pasta, topping with basil and parmesan, as desired.

Toasted Orzo with Kale and White Beans

And just like that, everything has suddenly gotten easier around my house. This past week, I did quite a bit of cooking, baked a couple times, went out with friends for lunch (with the baby, of course), and even managed to stay up past 9:30. Life is getting back to "normal" with the addition of one very sweet little person. (Oh, and speaking of our Maisy, I want to say thank you for the comments of kind words and congratulations with my last post.)

I can't tell you how happy I am to be back in my kitchen, cooking dinner every night. If Sage isn't home yet, it can be a little bit of a challenge with both a newborn and a three year old, but I'm working it out. The key is keeping the meals very simple. This recipe fit the bill perfectly- not a tremendous amount of prep work involved and it came together very quickly. It was a lovely meal that tasted of summer to me. Toasted whole wheat orzo with parmesan is tossed with lemony kale, white beans and grape tomatoes for a healthy but very flavorful dish.

You might have noticed kale doesn't normally make an appearance on this blog. The last time I cooked with it, over a year and a half ago, Sage insisted he didn't like it. Something made me buy it anyways this week, and guess what. He enjoyed it in this. Now I'm wondering what took me so long. I'm going to have a lot of kale catching up to do.

Toasted Orzo with Kale and White Beans
adapted from allrecipes
serves 2-3 as a meal

1 tbsp olive oil, divided
1 cup whole wheat orzo 
2 cups very hot vegetable stock, plus about a 1/3 cup for cooking the kale
1/4 cup freshly grated parmesan
kosher salt and fresh ground pepper
3 cloves garlic, minced
1 small bunch of kale, stems removed and coarsely chopped (about 4 cups)
1/4 tsp nutmeg
2 cups grape tomatoes (you could halve them, but to keep it easy, I left them whole)
1 (15.5 oz) can of Cannellini or other white beans, drained and rinsed
fresh lemon juice, to taste

Heat 1/2 tbsp of oil in a medium saucepan over medium-high heat. Add orzo and toast 2 minutes, stirring frequently. Add the 2 cups hot stock and 1/4 tsp salt, stir, cover and reduce heat. Simmer for about 12 minutes, or until orzo is tender but still firm to bite and liquid is almost completely absorbed. Remove from heat, stir in parmesan and set aside.

While orzo simmers, heat remaining half tablespoon of oil in a large skillet. Add garlic and cook for a minute. Stir in kale, then add about 1/4 cup of vegetable stock, the nutmeg and several grinds of pepper. Cover and let cook for about 5 minutes, stirring occasionally, adding a splash of stock as needed. Add tomatoes and beans to skillet, recover, and cook until heated through, about 3 minutes.

Toss orzo with kale mixture. Add desired amount of lemon juice (my lemon yielded a 1/4 cup of juice, and I ended up using it all. I would probably only use 2-3 tablespoons next time. It was delicious, but a little on the tart side.) Serve warm.

Red Lentil Vegetable Stew

This recipe is the result of me going in a totally different direction than intended. With a stockpile of carrots in the crisper, I had my mind made up on a creamy carrot soup. All day, that was my intention, and I'd browse a recipe or two for inspiration, think about it some more, look through some more recipes, do a little more brainstorming. You get the idea.

I knew I wanted red lentils in it, and I was also thinking along the lines of ginger, cilantro, coconut milk...but then when I began pulling out the ingredients to make my soup, I completely switched gears. Suddenly it began to have an more Italian influence, with tomato base, more veggies, and a chunky consistency instead of a pureed one.

And it wound up being exactly what I was really in the mood for. Isn't it funny how that works out sometimes?

Red Lentil Vegetable Stew

4-6 servings (it's very hearty and filling, so probably more like 6)

2 tbsp canola or olive oil (I used a blend of the two)

3 large carrots, in medium dice

2 stalks celery, chopped

1 large red bell pepper, chopped

1 medium onion, chopped

kosher salt and fresh ground pepper

3 cloves garlic, minced

3 cups vegetable stock

1 cup red lentils, rinsed

28 oz. can Italian-style crushed tomatoes

1/2 tsp Italian seasoning

1 tsp dried oregano

1 tsp crushed red pepper (or to taste)

2 bay leaves

2 1/2 cups coarsely chopped fresh spinach (stems removed)

grated parmesan, for serving

Heat oil in a Dutch Oven or large stock pot over medium heat. Add carrots, celery, pepper and onion. Season with a good bit of salt and a generous amount of pepper. Cook, stirring occasionally, until vegetables are becoming soft, about 10 minutes. Add garlic and cook another minute or two.

Add stock, lentils, crushed tomatoes, Italian seasoning, oregano, crushed pepper and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 30-40 minutes or until lentils are tender but not mushy. Taste and adjust salt and pepper, if needed. Remove and discard bay leaves.

Stir in chopped spinach and give a few minutes to wilt. Top each serving with grated parmesan, as desired.

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.

Sausage, White Bean and Spinach Soup

When it comes to my slow cooker, I always seem to use it when I'm home, and rarely do I ever cook anything on the low setting for a long period of time. Instead, I set it on high for a few hours in the afternoon and it's ready at dinnertime. This week, I've been helping out at the flower shop for the upcoming holiday and I haven't had a lot of energy once I come home for preparing dinner. It seemed like a perfect time to really utilize my slow cooker.

I was browsing some slow cooker recipes for inspiration, and I came across one for a smoked sausage and bean soup. It made me think of a soup my awesome neighbor brought us right after we had Beckett. Besides the sausage and beans, her's had tomatoes and spinach... and I can't remember what else. I decided to try come up with my own take made in the slow cooker and wound up with one really tasty soup. From the slow cooking, the texture of the sausage was less firm than I'm used to, but it didn't bother us like I thought it might've. It was so nice to come home from work on a gloomy, rainy day and have the house smelling wonderful, and a pot of this hearty, extremely flavorful soup all ready for us.

Sausage, White Bean and Spinach Souparound 4 servings
I pretty much never use frozen spinach, but I had some in the freezer that I bought for a recipe and didn't use. Since my fresh spinach supply for the week had already been depleted, I decided to give it a try. I still would've preferred fresh, but the frozen worked nicely in this. If using fresh, I would just coarsely chop it (removing any thick stems) and stir it in at the end and give it a few minutes to wilt.
2 large carrots, sliced 1/3 inch thick
2 celery ribs, chopped
1 medium onion, chopped
3 fat garlic cloves, smashed and coarsely shopped
1 (14 oz) pkg smoked turkey sausage, sliced about 1/2 inch thick
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15.5 oz) can of Great Northern beans, drained and rinsed
3 cups vegetable or chicken stock
1 parmesan rind1 tsp Italian Seasoning
1/4 tsp crushed red pepper
kosher salt and pepper
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
grated parmesan, for serving

Combine all ingredients, except the spinach and grated parmesan, in crock of the slow cooker. Cook on low for 7-8 hours. Stir in thawed spinach and give a few minutes to heat heat through. Serve topped with grated parmesan, if desired.

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.

Pasta e Fagioli

This soup is what my mom would call a "happy accident." This wasn't going to be the other night's dinner (or most likely, any night's, any time soon.) Instead, I had quick and easy recipe to try out that I was looking forward to. But those plans came to a halt when I discovered last minute, that the key ingredient had somehow gone bad (and we're not talking questionable, but trashcan bound). I knew I needed to come up with something quickly, working with what I had on hand. I wasn't feeling in a particularly creative mood and at this point, I just wanted a straightforward recipe to work with. My next obstacle was that my biggest source for recipes- and especially when I am pressed for time- is the Internet. Which just happened to be down at the time.

I grabbed the file folder that I keep of recipes torn from magazines and quickly skimmed through it. I stopped at Everyday Food's Pasta e Fagioli, only because I had everything and it looked easy. I got to work, but even as I was making it, I'd already written it off as "something to feed us" and little else. It seemed rather ordinary, and the photo accompanying it wasn't really that impressive, at least not compared to what you normally see in the magazine. As a matter of fact, I'm not even sure why I saved the recipe in the first place. But man, am I glad I did! This might've just been a means to get dinner on the table, but it wound up being something I will make again and again.


Pasta e Fagioli
adapted slightly from Everyday Food, December 2010
serves 4

I want to note that I used a can of diced tomatoes flavored with basil, garlic and oregano and a can of (broken up) stewed tomatoes in this. They were both bought on accident, and have been just hanging out in my pantry, because they contained high fructose corn syrup. While I will make this with my regular diced tomatoes next time, I think the sweetness added to the soup, so I'd suggest adding in a little bit of the sweetener of your choice if the tomatoes you use are not sweet.

1 tbsp olive oil
3 celery ribs, chopped
3 carrots, in medium dice
1/2 large red onion, chopped
2 garlic cloves, minced
2 tsp dried oregano
kosher salt and fresh ground pepper
2 (14.5 oz) cans or 1 (28 oz) can of diced tomatoes
3 cups low sodium vegetable broth
1 Parmesan rind, plus additional freshly grated parmesan for serving
1 cup whole grain shells, or other small pasta
1 (15.5 oz) can of cannellini beans, rinsed and drained
I cup coarsely chopped fresh baby spinach, stems removed

In a good sized heavy pot, such as a Dutch Oven or casserole, heat oil over medium. Add celery, carrots, onion and garlic. Season with oregano, a few pinches of salt and several grinds of pepper. Cook stirring occasionally until vegetables are soft, about 10 minutes.

Add tomatoes, broth and Parmesan rind. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Stir in pasta and cook, partially covered, until pasta is just shy of al dente (for my pasta, this took about 10 minutes).

Add beans and continue to cook for a few minutes, until they are warmed through and pasta is al dente. Remove from heat and stir in chopped spinach. Serve topped with grated parmesan.

Vegetarian Black Bean Soup

As much as black beans are a staple in my house, I've never made a black bean soup before. Most recipes I've come across don't appeal to me. Usually, they contains pork products- ham, in some form, or at the very least, bacon. (I really don't care for the flavor of ham, and I save my bacon consumption for a perfect BLT about once a year.) When I saw a pork-free black bean soup on Cate's World Kitchen, I was eager to give it a try.

I will admit that once making this, I began to question it's simplicity. There are only a few vegetables and only 3 spices. I had to resist tossing in a bunch of additional ingredients. It wasn't easy, but so far I've never been steered wrong by any of the recipes on Cate's blog. Other than some tinkering of quantities, my only real change was using vegetable broth in lieu of water. That, and instead of finely chopping my vegetables, I just tossed them into the food processor to make this already easy to make soup even easier. It was wonderful- full of flavor and a perfect fit for the healthier food we all seem to be craving this week.

Vegetarian Black Bean Soup
adapted from Veggie Belly via Cate's World Kitchen
serves 3-4

1/2 of a medium white onion, cut into chunks
3 small carrots, cut into chunks
1/2 of a large green pepper, cut into chunks
3 fat cloves garlic, minced
2 (15.25 oz) cans of black beans, rinsed and drained
3 cups vegetable broth
1 tbsp cumin
2 tsp paprika
1 tsp dried oregano
kosher salt, to taste
to serve: diced tomato, sliced green onion or chopped red onion, light sour cream/Greek yogurt, etc.

Place onion, carrots and green pepper in the bowl of a food processor, and process until minced. (Alternately, you could finely chop the vegetables by hand.)

Heat oil in a Dutch Oven or large stock pot over medium. Add minced vegetable mixture and cook for 4 minutes. Add garlic and cook for 2 more minutes.

Add beans, broth, spices and a couple pinches of salt. Bring to a boil. Reduce heat to medium-low and simmer for 25-30 minutes, or until soup has thickened. Taste and adjust salt, if needed. Garnish as desired.

Turkey, White Bean and Wild Rice Soup

This old favorite standby is actually the third recipe I ever posted on my blog. Beside the fact that the photo is horribly bad, I used to make it with a seasoned rice packet, which I now realize is full of additives and high in sodium. I decided it was time for a little revamping of the recipe.

These days, I use a wild rice blend purchased from the bulk bins of my favorite, local natural foods grocer. It does take an extra half an hour to cook, but I think its worth it. I'd personally much rather go with a mix of long grain brown rice, sweet brown rice, Wehani rice (a nutty, red-colored brown rice) and wild rice pieces over one containing white rice, dehydrated vegetables and monosodium glutamate.


I used to make this soup all the time at Sage's request. Because we don't eat meat that often and I don't make the same dishes over and over as I did years ago, it had been quite a while since we'd had it. I wasn't sure if it would as good as we remembered, but it absolutely was! (I may have even been nitpicking over the distribution of the leftovers for Sage and my lunch the next day.) The best way I can describe this is a cross between a white chili with ground turkey and a traditional turkey and wild rice soup, with the addition of tomatoes. It's a cozy, comforting soup, with just a little of heat. Great for a chilly weather, served with some crusty bread or crackers.

Turkey White Bean and Wild Rice

adapted greatly from allrecipes.com

around 5 servings

1/2 cup brown and wild rice blend, rinsed

1 1/2 cup water

2 tsp olive oil

1 large red pepper, chopped

1/2 large green pepper, chopped

2 celery ribs, chopped

1.25 lb ground turkey

1/2 large onion, chopped

1 (14.5 oz) can of tomatoes with mild green chiles

1 cup of frozen corn, rinsed to thaw

1 (15.5 oz) can of white beans

2 1/2 cups vegetable or chicken stock

1 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp chili powder

1 tsp salt, or to taste

fresh ground pepper

Bring rice and water to boil in a small saucepan. Cover, reduce heat and simmer for 55 minutes. Remove lid, fluff and set aside.

Heat oil in a large stock pot or Dutch Oven over medium. Add peppers and onion and cook for 5 minutes. Add turkey and onion, and continue cooking until turkey is no longer pink, using a wooden spoon to break up meat. Drain any fat off.

Add tomatoes, corn, beans, stock and spices. Season with salt and pepper. Stir in cooked rice and simmer until just heated through. Adjust seasonings if needed, and ladle into serving bowls.

Four Cheese Garden Vegetable Lasagna

Lasagna is something I rarely make, and for a very good reason. You see, in my husband's eyes, no lasagna will ever compare to his mom's, and I was informed early on that any attempts on my part would be futile. She scoffs at the idea that hers is anything out of the ordinary, but it really is quite wonderful, plus we all know how strongly sentiment can play a part in the foods we love. When I do make lasagna, I go for unconventional recipes- such as the the Very Best Of Fall Lasagna- that bare little resemblance to the one Sage grew up eating.

This weekend, I found myself with an excess of cream cheese in my refrigerator, as well as some broccoli and green onions intended for a recipe that I completely lost interest in. Trying to think of what I could make to use them up, lasagna popped in my head. It sounded like a great idea, since I had the time to make a more involved dish and also because we've been suddenly having some chilly weather (this is after having to resort to running my a/c earlier in the week- typical Florida). I knew the version I was envisioning was different enough from my mother-in-law's that I could get away it.

I wanted to keep this relatively healthy, and with whole wheat noodles, low fat cheeses, such as cottage, and lots of veggies, I think I did a good job of managing that while coming up with a dish every bit as delicious as it's higher fat counterpart. I also opted for a simple red sauce over the bechamel that is most paired with broccoli in lasagna. The end result was a meal we all really, really enjoyed. Even Sage.



Four Cheese Garden Vegetable Lasagna
By starting the sauce first and letting it simmer while you chop all of your veggies and prepare the cheese filling, it really adds very little time your prep. But to simplify, you could always substitute 4 1/2 cups of store-bought, good quality pasta sauce.

1 (8 oz) package of Neufchatel Cheese (or reduced fat cream cheese)
1 (24 oz.) container low-fat cottage cheese
1/2 cup freshly grated parmesan cheese, divided
1 egg
1 large head of broccoli, chopped in small florets
2 large carrots, in small dice
1 medium red pepper, chopped
4 green onions, sliced (white and light green parts only)
3/4 cup 2% mozzarella cheese
kosher salt and pepper
1 (9oz) No-Boil whole wheat lasagna noodles
Simple Chunky Marinara Sauce (recipe follows)

Preheat oven to 400.

Place Neufchtel Cheese and cottage cheese in the bowl of a food processor, and process until smooth. Add egg and 1/4 cup of the parmesan and process until blended. Transfer contents to a large bowl, along with broccoli, carrots, pepper and onion. Season with salt and pepper and mix to combine. Set aside.

Spread 1 cup of marinara sauce on the bottom of a large, deep baking dish (mine is 9 x 13 x 3). Arrange 4-6 noodles, slightly overlapping, breaking any as needed to fit your pan. Layer half of vegetable mixture and about a cup of marinara. Repeat another layer of noodles, remaining vegetables and another cup of sauce. Add a final layer of noodles and top with remaining sauce.

In a small bowl, combine remaining parmesan with mozzarella. Sprinkle evenly over top of lasagna. Cover with foil and bake for 45 minutes. Remove from oven and if desired, uncover and broil for 1-2 minutes.

Let rest for 20 minutes before serving in order to set. (It will seem liquidy when first removed from the oven).

Simple Chunky Marinara (yields 4 1/2 cups)
1 tsp olive oil
3 garlic cloves, minced
1 (14.5 oz) can of diced tomatoes
1 (14.5 oz) can of diced tomatoes, pureed (using an immersion blender or food processor)
1 (8 oz) can of tomato sauce
1 (6 oz) can of tomato paste
2 tsp dried basil
2 tsp dried oregano
1/2 tsp crushed red pepper
1 tsp onion powder
1 tsp sugar
1/4 tsp kosher salt
fresh ground pepper

Heat oil in a large saucepan over medium. Add garlic and cook for a minutes, then add all remaining sauce ingredients. Stir well, reduce heat and simmer for at least a half hour. Stirring occasionally.

Southwestern Bean Soup with Cornmeal Dumplings

I've had the intention of trying this recipe for weeks now, and for one reason or another, it kept not getting made. Finally this weekend, the time was right. We've all been sick around here (again!) and were needing some some soup, plus my non meat eating mother-in-law was going to be coming over and eating with us, but I wasn't sure when. A comforting bean and vegetable soup, cooked in the slow cooker, was the perfect choice.

I did alter the soup a good bit to suit my own personal preferences but made the cornmeal dumplings exactly as the recipe directed. It was the dumplings that drew me to this soup in the first place, and honestly we were a little divided on the outcome. I enjoyed them and thought they were a fun touch, my toddler really liked them, and for my mother-in-law, they were were the best part. Then you have Sage, who didn't care for them at all (but isn't really a dumpling kind of guy to begin with).

In any case, dumplings or not, I thought this was an absolutely wonderful soup. Easy, comforting, good for you and just really delicious- every thing you could want when you are feeling under the weather, or even if you are not.


Southwestern Bean Soup with Cornmeal Dumplings
adapted from Better Homes and Garden Crockery Cooking
as found on The Cook and the Dishwasher
serves 6

This soup could be garnished with any of your favorite taco toppings- cheeses, sour cream or greek yogurt, avocado, diced tomatoes, cilantro, etc. I went with sharp cheddar and sour cream, but was too lazy to garnish the leftovers and thought it was just as good all by itself.

for the soup:
2 1/4 cup vegetable stock
3/4 cup water
1 (15.5) can of dark red kidney beans, drained and rinsed
1 (15.5) can of black beans, drained and rinsed
1 (15.5) can of pinto beans, drained and rinsed
1 (14.5) oz can of diced tomatoes with mild chiles
1 cup frozen corn
3 medium-large carrots, sliced (2 cups)
1/2 large red onion, chopped (1 cup)
1 celery rib, diced (1/4 cup)
2 large cloves garlic, smashed and coarsely chopped
2 tsp chili powder
1/2 tsp cumin
kosher salt and fresh ground pepper, to taste

for the dumplings:
1/3 cup unbleached all-purpose flour
1/4 cup yellow cornmeal
1 tsp baking powder
fresh ground pepper
1 egg white
2 tbsp reduced fat milk
1 tbsp canola oil

Combine all soup ingredients in a slow cooker, and season with salt and pepper. Cook on high for 3 1/2-4 hours (or on low for 7-8). Taste and adjust salt, if necessary.

For the dumplings, mix the flour, cornmeal, baking powder and several grinds of pepper in a large bowl. In a smaller bowl, beat together remaining dumpling ingredients. Combine the wet and dry ingredients, but do not over-mix.

Drop the dumplings into the slow cooker in 6 mounds, atop the soup. Cook for an additional 20 minutes on high (30 on low) without opening the lid during this time. Check for doneness by inserting a toothpick in center of dumpling; it should come out dry.

Ladle soup into serving bowl, topping each one with a dumpling. Garnish as desired.

Bulgur with Chickpeas, Tomato and Goat Cheese

This was one of those spur of the moment meals that wound up being quite lovely. There were limited fresh vegetables in the house but a well stocked pantry of a variety grains and beans. We've been enjoying bulgur lately, so I wanted to make something with that and our ever favorite chickpeas.

I tried quickly to find a recipe using both, but most seemed to be a summery warm/room temperature salad where the bulgur was cooked separately and then tossed with the other ingredients, or the heartier ones were flavored with spices I wasn't in the mood for that day. I just wanted something simple and comforting, and I wanted to cook the bulgur with the other ingredients so it would really absorb those flavors. I decided to wing it, and it came out exactly like I was imagining.

I didn't buy parsley this week at the market, because I've hardly been using it the past few weeks and I feel guilty tossing out a basically untouched bunch. (Naturally though, I could've used it often this week.) I used some dried, but I can only imagine fresh would make this even better. Goat cheese finished this off wonderfully (and I think feta would be nice too) but it would also be good just by itself. This is an easy, healthy weeknight meal, that reheated nicely for lunch the next day.

Bulgur with Chickpeas, Tomato and Goat Cheese

serves 3-4 as a meal

1 T olive oil

1/2 large chopped yellow onion (about 1 cup)

3 garlic cloves, minced

1 cup red bulgur

1 1/4 cup vegetable stock

1 (14.5 oz) can of diced petite tomatoes

1 (15.5 oz) can of chickpeas, drained and rinsed

2 tsp dried parsley (or 2 tbsp fresh)

kosher salt and fresh ground pepper

1 tbsp fresh lemon juice

goat cheese, for serving

Heat oil in a large skillet over medium. Add onion and cook until becoming soft, about 5 minutes. Add garlic and cook for another minute. Stir in bulgur and toast for several minutes, stirring frequently.

Add stock, tomatoes, dried parsley, chickpeas and season with salt and pepper. Stir to combine and bring to boil. Cover, reduce heat and simmer 15 minutes or until bulgur is soft and liquid is absorbed.

Stir in lemon juice and top each serving with desired amount of crumbled goat cheese.

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.

Pumpkin Black Bean Chili

How I wish I could say I made this fall sounding dish because we were experiencing some lovely, crisp Autumn weather. But with highs still reaching the low nineties (and humidity that makes it feel even hotter), we are no where close. Regardless of weather or season, chili is often my go-to when I am low on perishable items but still have a relatively well stocked pantry and freezer, as was the case yesterday.

As I was digging around to see what might make its way into this batch, I came across some frozen pumpkin puree. Remember that canned pumpkin shortage from last year? Well, when I finally found some- the big cans- I bought quite a few of them. Naturally, the next week, the shortage was apparently over. Many months later, when I finally used a portion of the last can, I froze the rest, and forgot about it. Digging it out from under a pile of rices and beans, I recalled various Pumpkin Chili recipes from last fall. I first saw it on Cara's Cravings and was very intrigued, but somehow had never got around to giving it a try.

My take, a meatless version made in the slow cooker, came out wonderful. I purposely didn't tell Sage what the "secret ingredient" was until he was halfway through. Although he hadn't been able to guess, he nodded slowly, wisely, as if it had been on the tip of his tongue all along. The pumpkin doesn't add an obvious pumpkin taste, but it does add a certain something, in terms of texture and another layer of flavor. This was a hit, and I will definitely be adding pumpkin to my chili again.

Pumpkin Black Bean Chili
inspired by Cara's Turkey Pumpkin Chili

1 medium onion, chopped
5 cloves garlic, smashed and coarsely chopped
1 (15.5 oz) can low sodium black beans, drained and rinsed
1 (15.5 oz) can light red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes with mild green chilies
1 (14.5 oz) can petite diced tomatoes
1 1/2 cups pumpkin puree
3 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 tbsp dark brown sugar
1 cup frozen corn kernels

Combine all ingredients in slow cooker. Stir well, cover, and cook on low for 5-6 hours (or high for about hours).

Garnish with your favorite chili accompaniments- sour cream/greek yogurt, cilantro, shredded cheese, etc. (I would've loved to have topped mine with sharp cheddar, but I used it all in a cheddar jalapeno cornbread that wasn't quite a success. Next time!)