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. 

Lentil Salad with Grapes, Apple and Feta

My mom is a magazine junkie. She subscribes to at least a dozen cooking and decorating magazines, and every year for Christmas she gifts my sister-in-law and myself each a handful of subscriptions. Sometimes I struggle to have time to read to read them all each month, but I always eventually work my way through them and tear out and save any recipes I might want to make. Each year, she switches up the magazines I receive, but out of those four or five, I always receive Living and Everyday Food. EDF is easily the magazine from which I try the most recipes.

The other day I was skimming through my binder of clippings and came across this lentil salad. I don't remember saving it, and I'll admit wasn't the most eye catching salad in terms of vibrancy, but I'm sure it was the ingredients that caused me to add it to my to-try collection. Lentils, feta, red grapes, walnuts and thyme are all things I absolutely love. Since I had everything on hand I decided to whip up this salad and then just because it seemed like it would be a nice addition, I included a green apple.

As I was in the middle of putting this together, I sampled a bite and at first, found it so-so. But once I seasoned it with salt, pepper and thyme and added the feta, the flavors just popped and became something I immensely enjoyed. This a wonderful make ahead salad, which can be stored in an airtight container container for up to 3 days. I tinkered with the quantities in order to make it 3 servings, so it would be perfect for people who like to make a salad to take for several days of work lunches. It holds up great and is just as delicious on day three.

Lentil Salad with Grapes, Apple and Feta
adapted from Everyday Food
serves 3

1 cup water
1/2 cup green or brown lentils, rinsed and picked over
2 tbsp lemon juice
1 tbsp red wine vinegar
2 tsp honey
2 tbsp olive oil
1 Granny Smith apple, seeded and diced
1 cup red grapes, halved
1 celery stalk, thinly sliced
1/3 cup toasted walnut pieces
1/3 cup crumbled feta (I used reduced fat)
1/2 tsp dried thyme
kosher salt and fresh ground pepper, to taste
baby spinach leaves, for serving (optional)

In a small saucepan, bring water and lentils to a boil. Cover, reduce heat and simmer for about 20 minutes, or until tender but not mushy. Drain any remaining water, and rinse under cool water and drain again.

Meanwhile in a medium bowl, whisk together vinegar, lemon juice and honey. Next whisk in olive oil. Stir in apples, grapes, celery, walnuts and cooled lentils. Add feta and thyme and then season to taste with salt and pepper. If desired, serve on a small bed of spinach.

Spicy Black Bean & Quinoa Burgers

Recently, Sage was out of town for a week for work, and I did something I don't normally do. I bought a box of frozen veggie burgers. I figured it would be a quick, easy meal for Beckett and I after a long few days of doing it all around here on my own. And it was quick and easy, but predictably not that exciting.

Last week I made some homemade burgers, and I'm sure I don't have to tell you there was no comparison. With black bean, quinoa, veggies and just enough spice to give them a little kick, they are 100 times better than the ones still hanging out in my freezer.

I've made these a few times this summer, and they freeze great so you can make up a bigger batch, and have them on hand for the convenience of the boxed kind. This time, I just made up enough for 4 patties and chilled them for a couple hours before cooking. I've pan-fried them and baked them, and while there isn't much difference I think I prefer them pan-fried. And I haven't tried grilling them yet, but I think they'd actually hold up well enough to do so.

Besides just the nutritional benefits, I love what the quinoa adds in texture to these. If you don't have leftover quinoa on hand, you can cook up some about 15 minutes (and save some for yummy Quinoa Pancakes for the next day). Then the burgers pretty much come together in no time with the assistance of the food processor. Use a half cup measuring cup or a small ramekin to shape and they are ready for chilling or the freezer.

Spicy Black Bean & Quinoa Burgers
inspired by Where's The Beach
makes 4 burgers

You can reduce the amount of crushed red pepper if you wish, but my three year old, who is adverse to very spicy foods, has no problem eating these. It really adds more flavor than heat.

1/3 of a large red bell pepper, seeded
1 medium carrot, peeled
4 green onions, white and light green parts only
2 cloves garlic, peeled and smashed
1 (16 oz.) can of black beans, drained and rinsed
3/4 cup prepared quinoa*
1/2 tsp chili powder
1/2 tsp crushed red pepper
kosher salt and fresh ground pepper
1/2 cup oat bran
1 egg, beaten

Cut the bell pepper, carrot and green onions in chunks. Along with garlic, add to the bowl of a food processor. Process until minced. Add about 3/4 of the can of beans, setting aside remaining beans. Process until mixture is paste-like.

Either transfer mixture to a medium sized mixing bowl or if you want one less dish to wash, simply remove blade from food processor bowl and proceed. Add reserved beans, quinoa, chili powder, red pepper flakes, a pich or two of salt and a few grinds of pepper, oat bran and egg. Use a spoon (or hands) to mix well.

Use a measuring cup, ramekin or hands to shape into 4 patties. Place onto a parchment or waxed lined plate, cover and refrigerate for an hour or two. (Or alternatively, individually wrap each burger in parchment, then foil, and place into a freezer safe conatiner or bag and freeze until ready to use.)

Heat a non-stick pan, lightly misted with olive oil (or cooking spray) over medium high heat. Cook burgers for about 5-7 minutes per side, or until lightly browned and cooked through. Serve on toasted buns of choice and with your desired condiments.

*I've also subbed in 1/4 cup of toasted wheat germ for  1/4 cup of the quinoa when I only had a 1/2 cup of it, with pretty much the same results.

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.
  

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.

Creamy Pasta Salad with Tofu and Sunflower Seeds

So guess who didn't still expect to be playing around in the kitchen, let alone blogging. That would be me. My due date has come and gone and I'm still playing the waiting game. But that just means I get to share another recipe with you.

I've noticed that while I've gotten a lot more comfortable using tofu, mostly everything I make with it has an Asian influence to it. Which is all well and good, but I wanted to make something different this time. I decided to browse my blog reader for inspiration and discovered a cold pasta salad with tofu on The Pink Apron. I just love pasta salads, and since it's already getting quite warm where I live, it sounded wonderful!

I definitely used that recipe as inspiration rather than following it, but I was very pleased with the outcome. My family and I really enjoyed this, and the addition of tofu was actually a big hit. The pressing, marinating and baking steps keep this from being a quick-to-throw-together type of salad, but it was worth it, since my former tofu haters both loved the tofu in it. Plus the extra time in the kitchen is a good way to keep yourself occupied...like when you are waiting for big things to start happening.

Creamy Pasta Salad with Tofu and Sunflower Seeds
inspired by The Pink Apron's Honey Mustard Cashew & Tofu Pasta Salad (adapted from Penzey's)

1/4 cup dijon mustard, divided
2 tbsp honey
1 tbsp seasoned rice vinegar
2 tbsp canola or olive oil (I used a blend of the two)
kosher salt and fresh ground pepper
1 (16 oz) pkg of extra firm tofu, pressed and cut into small cubes
10 oz pasta of choice (about 4 cups) -I used a multi grain farfalle 
1 good sized broccoli crown, cut into small florets (about 3 cups)
1/4 cup light mayo -I used the kind with olive oil
1/4 cup light sour cream
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
1/4 tsp parsley flakes
1 medium red bell pepper, chopped
2 small carrots, cut into matchsticks or shredded
1/4 cup sunflower seeds

Combine 3 tablespoons of dijon, honey, rice vinegar and oil in a resealable container. Season with pepper. Add tofu and toss to coat. Marinate for at least an hour.

Transfer tofu on a baking sheet sprayed with cooking spray, leaving behind as much marinade as possible. Reserve and refrigerate remaining marinade. Bake tofu in oven preheated to 350 for about 25 minutes, flipping halfway through cooking time. Remove from oven and let cool.

Meanwhile, cook pasta in salted water according to package directions, adding broccoli during the very last minute of cook time. Immediately drain and rinse with cold water.

To reserved marinade, stir in remaining tbsp of dijon, along with the mayo, sour cream, garlic and onion powders, dill and parsley to make dressing. 

In a large bowl, toss cooled pasta and broccoli with red pepper, carrots, tofu and dressing. Adjust salt and pepper if needed. Chill for at least an hour. Prior to serving, add sunflower seeds. (If salad seems a little dry after chilling, you can drizzle with a touch of olive oil.)

Quinoa with Roasted Vegetables and Chickpeas

Looking for a way to enjoy the beautiful weather we were having today, my family and I hit a local festival, where we wound up having way more fun than we anticipated.  There were all the typical things you'd find at those types of events- live music, craft vendors, bounce houses, kiddie rides and rock climbing walls . And of course, lots of very bad for your food. I am always able to resist the all the fried foods, but I will confess to indulging in some ice cream, a lemonade and a snow cone. (Don't judge me. It ended up being a pretty hot day and I'm very pregnant.) Oh yeah, and some kettle corn. (That had nothing to do with the heat- it just happens to be Sage's weakness and it's hard not to eat when it's there.)

After all those empty calories, I was craving something healthy when I got home. This was one of those make-it-up-as-you-go types of meals. One I knew we'd enjoy, simply because it contained stuff we like, but not necessarily a dish I expected anyone to get too excited about.  But we loved it. Full of flavor, but also full of good for you stuff like quinoa and chickpeas, it completely negates all the junk I consumed today. Or at least that's what I'm telling myself.

Quinoa Salad with Roasted Vegetables and Chickpeas
serves 3-4, as a meal

for the vinaigrette:
1/4 cup red wine vinegar
3 tbsp olive oil
2 tbsp honey
1 tsp dried oregano
kosher salt and fresh ground pepper

2 medium zucchini, in large dice
1 cup mini sweet peppers, sliced into rings (or a medium sweet bell pepper, chopped)
1/2 large red onion, chopped
1 cup quinoa, rinsed
2 cups vegetable stock (or water)
1 (15.5 oz) can of chickpeas, drained and rinsed
2/3 cup crumbled feta

Preheat oven to 375. In a large bowl, whisk together the vinaigrette ingredients, seasoning with a pinch or two of salt and several grinds of pepper. Add zucchini, pepper rings and onion to the bowl and toss to coat. Using a large slotted spoon, transfer the vegetables to a baking sheet, reserving leftover vinaigrette. Roast vegetables for about 15 minutes, or until tender, stirring halfway through cooking time.

Meanwhile, bring quinoa and stock/water to boil in a medium saucepan. Cover, reduce heat and simmer for about 12 minutes or until stock is absorbed. Remove from heat and fluff.

Add the chickpeas to bowl with vinaigrette. Add quinoa and roasted vegetables (with any liquids from baking sheet) and gently toss. Add feta and adjust seasonings if needed. Serve warm/room temperature.

Roasted Butternut Salad with Spinach, Avocado and Tahini Dressing

As I've reached the end of my pregnancy, I've run out of steam as far as the kitchen is involved. It's not that I haven't been cooking, I just haven't had my typical enthusiasm and motivation. We've had some very simple dinners, quite a few old standbys and a handful of meals that wound up just so-so.

Recently, completely uninspired, I diced up some sweet potatoes and popped them in the oven to roast, figuring it would give me time to decide what else I wanted to make. But once they were finished, the best I could come up with was an extremely simple salad. (Luckily, my family really likes sweet potatoes and salad, so no one complained.) At one point of the meal, I tossed some of my potatoes on top of my salad...and well, it was pretty fantastic. The warm roasted sweet potatoes with the salty feta and creamy avocado and the tangy Lemon-Tahini dressing- somehow that odd combination really worked.

So much that a week later I was wanting it again. I didn't have any more sweet potatoes, but I had a butternut squash. Instead of the bottled dressing I'd use the first time, I made a homemade version (based from this recipe) and scaled the simple salad back even more. It was a little different, as the butternut is a less starchy and the dressings weren't quite the same, but it was just as yummy. Sage liked it in a "perfect for a side dish" kind of way, while I was content for it to be my meal. But I'm more of a salad lover than he is anyhow. I wasn't going to blog it though, since the picture is nothing too special, (I missed the good light) however, after eating the cold leftovers yesterday and loving it all over again, I decided I needed to after all.

Roasted Butternut Salad with Spinach, Avocado and Tahini Dressing
serves 3-4

for the dressing:
1 large clove garlic, minced
juice from 1 small lemon*
2-3 tbsp tahini*
1 tbsp water
1 tbsp olive oil

1 medium butternut squash (about 2.25 lbs), peeled and diced
1 tbsp olive oil
kosher salt and fresh ground pepper
8 cups loose packed baby spinach (any tough stems removed)
1/4 cup crumbled feta (I'll bet goat cheese would be good too!)
1 1/2 Haas avocados, diced or sliced
thinly sliced red onion, soaked in ice water for 10 minutes, to garnish (I used a couple tbsps worth)

Preheat oven to 400. Toss squash with 1 tbsp olive oil and a few pinches of salt and several grinds of pepper on a baking sheet. Roast for about 20-25 minutes or until squash is tender, flipping half way through. Remove from oven.

While squash is roasting, prepare the dressing by combining the garlic and lemon juice. Whisk in the tahini. Next whisk in the water and olive oil. Set aside.

Once squash is done, toss with a little more than half of the dressing and set aside.

Assembled salad by arranging spinach in serving bowl and layering with warm butternut squash, avocado and feta and garnish with (well-drained) red onion. Serve remaining dressing on the side.

*I had a very juicy lemon apparently, which produced a 1/4 of a cup of juice, instead of the typical 2-3 tablespoons I'd normally get from a small lemon. Since the brand tahini I bought this time is a little more mild, I added an extra tablespoon of it. My resulting dressing tasted rather tart straight from the bowl, but once on the salad, it did not. Depending on the amount of juice your lemon provides and the strength of your tahini, you may wish to start with less tahini and add to taste.

Ginger Lime Tofu with Soba Noodles

For the longest time, I thought I hated ginger. Which I'm sure made my ginger-loving husband very sad. Luckily, I realized it was pickled ginger I didn't like (am I the only one who thinks it tastes like a cleaning product?). Since my discovery a while back that I do indeed like it, the fresh stuff frequently finds it's way into my recipes. The other night, we had a store bought ginger-sesame dressing with our salad, and after Sage oohed and aahed over it more than the dinner I'd actually made, it was pretty easy to figure out where I was getting the inspiration for the marinade for the next night's dinner.

I'd say I could measure the success of this meal by how much Sage and Beckett enjoyed this. Especially since neither of them were all that fond of tofu up until recent months. Beckett, who still insisted he doesn't like tofu before beginning to eat, actually ate all of it first. Before the noodles, mushrooms and broccoli- three of his favorite foods. And Sage called dibs on the leftovers for work the next day. To call this meal a hit with my family would be an understatement.

Ginger Lime Tofu with Soba Noodles 
3-4 servings

for the marinade/sauce:
1 1/2 tbsp fresh minced ginger
1 fat clove of garlic, minced
1/3 cup low sodium tamari (or soy sauce)
1 tbsp sesame oil
2 tbsp fresh lime juice
2 tbsp honey
1/4 tsp crushed red pepper

1 (16 oz) pkg firm tofu, pressed and cut into 1 inch cubes
1 (8 oz) box of soba noodles
2 tbsp canola or olive oil
4 cups broccoli florets (2 good sized crowns)
1 medium red bell pepper, sliced
4 oz. sliced button or cremini mushrooms
1 tsp cornstarch
2 tbsp cold water
sliced green onion and chopped cilantro, for serving

Mix marinade ingredients together. Add cubed tofu and toss to coat. Marinate for at least 1 hour.

Transfer tofu to a baking sheet, sprayed with cooking spray, reserving remaining marinade. Bake in oven preheated to 350 for 35 minutes, flipping half way through cook time.

About 15 minutes into baking of tofu, bring a pot of water to boil for the noodles and heat oil in a large skillet over medium. Cook noodles, according to package directions. Drain and set aside.

Once oil in skillet is hot, add broccoli. Cook, stirring occasionally, for 5 minutes. Add bell pepper and cook for 3 minutes, then add mushrooms. Cook until vegetables are tender, about 5 more minutes.

Blend cornstarch with cold water. Pour remaining marinade into skillet with vegetables, and stir to coat. Add cornstarch mixture and bring to a boil. Once slightly thickened (a minute or two) add baked tofu.

Serve vegetables, tofu and sauce over noodles. Garnish with green onion and cilantro as desired.

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.

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.

Peanut-Orange Marinated Tofu with Stir-Fry Vegetables

When it comes to tofu, I'm not very picky on how it's prepared. Sage and Beckett are another story. I've learned that if I making it at home, they only really care for it when it's been pressed, sliced thin, marinated simply in soy sauce with a touch of sesame oil and baked. Then I almost have to fight them for my share. While I'm pleased to have converted them into tofu-likers, I've been on the lookout for other marinating options I think they will enjoy just for some variety.

The other day, Heather at Where's the Beach shared a peanut marinade/sauce she used on some baked tofu and stir-fried vegetables and it sounded delicious. I had tofu on hand, and I got myself all excited about recreating it...and then I remembered I was out of soy sauce. Naturally, I'd just been to the grocery store that day, and I wasn't going to make a special trip back. Luckily, a couple days later Sage had to stop for something else, and I was able to have him grab it.

This was hands-down one of my favorite meals in recent history. I kept thinking about it for the remainder of the night and made sure to put a claim on the leftovers. Since Heather didn't give exact measurements, I just added the marinade ingredients to taste. I used vegetables I had on hand- carrots, snow peas, zucchini and celery- but you could use red pepper, broccoli, mushrooms, you name it. We had ours with rice, but it would be great over noodles, and if tofu isn't your thing, it would go wonderfully with chicken as well.

Peanut-Orange Marinated Tofu with Stir-Fry Vegetables
marinade/sauce adapted from Where's the Beach
3 generous servings, with the additon of a starch

for the marinade:
1/4 cup reduced sodium tamari (or soy sauce)
1/4 tsp creamy natural peanut butter
1 tbsp honey
1/3 cup fresh squeezed orange juice
1/2 tsp ground ginger

1 (16 oz) package extra-firm tofu, well pressed and cut into 1 inch cubes
1 tbsp olive oil (you could use peanut or canola if you prefer)
3 medium carrots, sliced
2 celery ribs, sliced 1/3 inch thick on the bias
1 medium zucchini, sliced into 1/3 inch thick half moons
3 green onions, sliced lengthwise and crosswise and separated
2 1/2 cups snow peas
brown or white rice, or noodles, for serving

Whisk together marinade ingredients until well blended. Toss tofu to coat and marinate for at least an hour.

Place tofu in a single layer on a baking sheet sprayed with cooking spray, and bake in a preheated oven of 350 for 35 minutes, flipping halfway through cooking time. Reserve remaining marinade.

After tofu has been baking for about 20 minutes, heat a wok (or large skillet) over medium-high heat. Add oil and once hot, add the carrots and celery. Use a wide, flat spatula to keep the vegetables moving. After a few minutes, add the zucchini and onion and cook (again keeping the vegetables moving) for about 10 minutes, or until vegetables have nearly reached desired tenderness. Add snow peas, baked tofu and remaining marinade, and cook for another few minutes. Remove from heat.

Serve over rice or noodles, as desired.

Mushroom, Barley and White Bean Soup

I know, right? Another soup. I think just about every other post of mine lately has been a soup. I promise we eat plenty of other things, but most often it's the soups that are the meals we enjoy the most. Especially on chilly or gloomy days, which we had a few of lately. Although earlier this week, it might've gotten so warm that I was wearing shorts, but that's besides the point. It's cold again, and I'm ready for more soup. (Who I am kidding though? I'll eat soup, happily, in any weather.)

I got it in my head that I wanted to make a mushroom barley soup, and while I had no problem finding plenty of vegetarian versions, somehow they just weren't what I was thinking of. The majority contained carrots, celery, mushrooms, barley and broth, flavored with thyme and sherry. I kept picturing something a little different, so I came up with my own- which had white beans, spinach and Italian Seasoning. I hoped that with cooking the barley in the soup (which I've never done before) the broth would come out thick and almost creamy. Luckily, the end result was exactly what I was hoping for. This was a hearty, wonderfully comforting soup, the kind where just a small bowl is enough to fill you up.

Mushroom, Barley and White Bean Soup
serves 4-6

1 tbsp olive oil
1/2 medium yellow onion, chopped
2 celery ribs, chopped
kosher salt and fresh ground pepper
2 tsp Italian Seasoning
8 oz. sliced cremini mushrooms
1 cup pearl barley, rinsed
1 (32 oz.) carton of vegetable stock
1 (15.5 oz) can of Cannellini (or other white) beans
2 1/2 cup coarsely chopped baby spinach, any large stems removed
fresh grated parmesan, for serving, if desired

Heat oil in a Dutch Oven over medium heat. Add onion and celery and season with salt, pepper and Italian Seasoning. Cook for 3 minutes. Add mushrooms and cook for 3 more minutes.

Add barley to pot, and stirring frequently, toast for a few minutes before adding stock. Bring to a boil, then cover, reduce heat and simmer until barley is tender and much of the broth has been absorbed and thickened. Stir in beans and heat through.

Remove from heat and stir in spinach. Let sit a couple of minutes to wilt slightly, and then serve, grated with parmesan, if desired.

Caramelized Onion, Lentil and Carrot Soup

Not too long ago, I was going through a bunch of older magazines, and I came across a recipe for a Caramelized Onion and Lentil Soup. The combination made me think of Mujadara, only without the rice. But unlike that tasty dish, the soup used canned lentils, and onions cooked quickly at a high heat. It's the slowly caramelized onions which gave Mujadara its flavor, and I didn't see how the soup would be good without taking the time to cook the onions until they reached a deep golden color.

When a gloomy day called for soup, and I had the time to spend babysitting a pot of onions, I decided to make my own version, with the addition of carrots. Thinking back to Mujadara, I recalled how I had first garnished it with yogurt, but then later enjoyed the leftovers even more with a squeeze of lemon. For the soup, I went with the lemon, and it brightened and enhanced it wonderfully, along with a sprinkle of chopped parsley. I knew I'd love this, but I honestly wasn't sure if Sage would be too crazy for it. My worries were quite unnecessary, and the only problem with the soup was that I should've doubled it, since we ate in all in one sitting, along with some hot, crusty wheat bread.


This is my submission to the Charity Souper Bowl, hosted by Branny Boils Over, where for every soup entry (along with a dedication to a special animal) she will donate $1 to ASPCA. I dedicate this post to my greatly missed Soma. She was the first pet Sage and I ever had together, and the sweetest, most loving cat I have ever had. Unadoptable, we took her in as a foster, knowing she had feline leukemia and that she might only be with us for a short time. Instead she was with us for five years and brought me so much joy. It's been almost exactly three years since she lost her, and I still miss her so much every time I think of her.

Caramelized Onion, Lentil and Carrot Soup

serves 2-3

Inspired by a recipe I saw in a magazine but didn't save and my memories of the Mujadara from this post, originally adapted from Orangette

In my opinion, the squeeze of lemon is what really makes this soup, so I'd highly suggest not skipping it!

2 tbsp olive oil

3 medium yellow onions, thinly sliced (about 6 cups)

1 cup carrots in medium dice (3-4 carrots)

kosher salt and fresh ground pepper

2/3 cup green (or brown) lentils, rinsed and picked over

3 1/2 cups vegetable broth

chopped parsley, for serving

lemon wedges, for serving

Heat oil in a Dutch Oven or other large nonstick pot over medium heat. Add onions and cook, stirring often, until a deep golden brown, about 40 minutes. (You can add a tsp or two of water a few times during the caramelizing process if the bottom of the pan is becoming too brown.) Add carrots and a few pinches of salt and cook for an additional 5 minutes.

Use about a half cup of broth to deglaze the pot. Add remaining broth, lentils and a generous amount of ground pepper and bring to a boil. Reduce heat, cover and simmer until lentils are just tender, about 20-25 minutes.

Ladle into serving bowls, top with chopped parsley and serve with a lemon wedge or two.