Quinoa Portabello Burgers

Last weekend, my family took a weekend trip out to Oregon. We've constructed a Top 10 Out-West Bucket List, and were able to check two off that list. We had only planned to attend an Oregon Ducks Football game, but when the game time was changed from 1pm to 7pm, we had a whole day to fill. We left Friday afternoon and drove to Bend, OR, a beautiful town in central Oregon, just to the east of the Cascade Mountain Range. Oregon is known for it's breweries, so I looked online for one that had both great beer and food, and I chose Deschutes Brew Pub.

We had a seriously delicious meal that began with a soft pretzel with mustard/beer cheese dip, a winning combination. I had a pint of the Jubeleale, the spicy amber Christmas beer, which was great. For my entree, I ordered off the specials menu, something I rarely do. There was a black bean burger on the regular menu, but the Quinoa Portabello Burger special caught my eye. The burger was full of mushroom flavor, and it held together surprisingly well considering quinoa can be crumbly. There was a melted Havarti cheese on top, with a smear of garlic aioli and baby arugula tossed in a balsamic vinaigrette, red onion and tomato perfectly topped the burger. Both JJ and I would absolutely go back and try everything else on the menu!

Quinoa Portabello Burgers

adapted from Deschutes Brew Pub

1 c. quinoa, rinsed

2 c. vegetable stock

1 tbsp. butter

2 portabello caps, wiped and gills removed. chopped

1 small yellow onion, minced

2 garlic cloves, minced

2 tbsp. balsamic vinegar

Kosher salt and black pepper

1/2 tsp. dried thyme

1 egg

1/4 c. breadcrumbs (I used oat flour)

Four ciabatta rolls

4 oz. Havarti cheese

4 tomato slices

1 oz. baby arugula tossed with 2 tbsp. balsamic vinaigrette 

Garlic aioli (or mayo mixed with 1 grated garlic clove)

Bring the vegetable stock to a boil in a small pot, add quinoa, cover and turn to simmer.

Cook for 15-20 minutes, until water is absorbed and quinoa has sprouted its tail. 

Heat a skillet over medium, melt butter, add mushrooms, onion and garlic, saute' for 10 minutes, until vegetables begin to caramelize and moisture has cooked out.

Add balsamic vinegar, turn heat off and stir to deglaze pan.

Add quinoa, mushroom mixture, salt, pepper, thyme, egg and breadcrumbs to a bowl, mix well and place in the refrigerator for an hour.

Heat oven to 400*

Spray a cookie sheet with nonstick spray.

Form burgers into 4 equal sized patties (I used a 3/4 c. measuring cup) and place on baking sheet.

Bake for 20-25 minutes, until outside is brown and crisp and inside is cooked through.

Place cheese over burger to melt. 

Place burger on a bun, top with tomato, arugula and garlic aioli

Some photos from our weekend, beautiful Crater Lake where Violet saw snow for the first time, and the Oregon Ducks game! 

Stop by tomorrow for a give-away, I picked up a few things to share on our trip at a very special place!

Southern Belle Salad with Tempeh

It's a bit ironic that this is my first home cooked meal in Boise, but this salad was all I wanted the past few days! The hardest thing to leave behind in Florida was probably The Floridian - ok, it was my friends, but The Floridian is a close second! I'm sure I've professed my love of the restaurant before, but I can't help it, Ive never had a bad meal there! The only downside is it's in downtown St. Augustine, which was a good 40 minute drive for us from our house in Jacksonville. However, any time we had company in town, this was the first place I took them!

(my sister Becky and tiny Violet with another outstanding dish, the Not-So-Mac-and-Cheese with Tempeh)

It's quintessentially Florida - from the fresh local produce to the fresh seafood, even the dairy is locally sourced. Plus, the menu changes seasonally, so you know you're eating fresh food. It combines beachy food with traditional southern dishes, and caters to vegetarians, vegans and meat eaters all at once!

My last meal there was a lunch in May, I ordered this salad and it was delicious! It combines some ingredients that I wouldn't have thought to put in a salad together, but they just worked so well! Their presentation is more of a chopped salad, but I left this whole so you could see the ingredients. They give the option to serve the salad with tempeh, fish, or other proteins, as they do with just about all dishes. If you're in the Jacksonville/St. Augustine area, I highly recommend you check out The Floridian!

Southern Belle Salad with Tempeh

adapted from The Floridian

Serves 2 as a main dish

1 large sweet potato, sliced

1 6-8 oz. package of plain tempeh, sliced

1 large lemon, juiced

4 tbsp. olive oil

4 tbsp. balsamic vinegar

1 tbsp. honey

1 tsp. dried basil, crushed

salt and pepper

1 peach, pitted and sliced

1/2 c. candied pecans (I got these from the Whole Foods bulk bin)

2 oz. crumbled goat cheese

4-6 c. baby spinach leaves

Preheat oven to 400*

Spray a cookie sheet with nonstick spray, arrange potato slices and sprinkle with salt and pepper

Roast for 20-25 minutes, until tender and slightly browned on the bottom

Whisk together lemon juice, olive oil, balsamic, honey, basil, salt and pepper, taste and adjust seasonings.

Place tempeh in a bowl, toss with half of the dressing mixture, gently toss.

Heat a nonstick skillet over medium heat, add tempeh and cook 3-4 minutes per side, until browned.

Arrange spinach in a bowl, top with potato, peach and tempeh (chop into small pieces, if desired)

Top with blue cheese and pecans, drizzle with remaining dressing, serve.

(Optional - chop spinach, tempeh, peaches and potatoes, add to a large bowl, toss with cheese, pecans and dressing, serve)

Israeli Cous Cous and Acorn Squash Salad

Just when I thought I was finished with Acorn Squash recipe research, the CSA email came announcing I'd get two in my share. Again, I browsed a few of my favorite recipe banks and found this salad. As I said in a previous post, I love grain based salads with veggies, herbs, dried fruit, nuts, you name it! So When I found this salad, it looked like it would be great.

The ingredient list is a bit lengthy for a simple salad, but many of the ingredients are herbs and spices that you'll likely have on hand. I used basil rather than mint because I have it growing in my garden, but other than that I made no substitutions. (I did forget to add the almonds for the photo, but added them just before we ate this, oops!). The cous cous was a bit sticky, and I didn't want to add a ton of olive oil, so I added a few splashes of balsamic vinegar, and it worked really well, adding just enough extra flavor and moisture without compromising the original recipe's flavors. If you can't find Israeli cous cous, or don't want a white pasta, you can easily sub in wheat berries, barley, quinoa, millet, or regular wheat cous cous.

Israeli Cous Cous with Acorn Squash, Feta and Almonds

slightly adapted from Williams-Sonoma

3/4 c. slivered almonds

1 tbsp. chopped fresh sage

Kosher salt

1 tsp. ground cinnamon

1 tsp. chili powder

1 tsp. fresh ground black pepper

2 acorn squash (about 2.5 lbs)

1 tbsp. olive oil

2 c. Israeli cous cous

6 oz. feta cheese, crumbled 

1/4 c. basil leaves, torn

2 tbsp. balsamic vinegar

Preheat oven to 350*

Place almonds on a baking sheet, toast until fragrant and browned, about 10 minutes, stirring occasionally.

Transfer to a plate and set aside.

In a small bowl, combine sage, 1 tsp. salt, cinnamon, chili powder and pepper, stir well.

Peel squash, cut into 1/2" cubes. 

Toss with 1 tbsp. olive oil, add to a baking sheet and toss with seasoning mixture.

Roast for an hour, until lightly browned and easily pierced with a knife. 

Bring large pot of water to a boil, add cous cous and cook for 5 minutes, until softened, drain in a mesh colander and rinse with cool water.

Transfer the cous cous to a platter, fluff, add squash, almonds, feta and basil (or mint), drizzle with balsamic vinegar and serve warmed to room temperature.

Roasted Brussels Sprouts with Habanero Aioli

One thing that really surprised me about Jacksonville when we moved here three years ago, was how diverse and impressive the culinary scene is. When I was the Bite Club host, I was able to try some really unique and absolutely delicious restaurants. When I meet new people and they know I cook and love to try new restaurants, I'm constantly getting great recommendations. The only downside is these places are usually in Riverside or at the beach, and nothing close to where I live.

There's a small strip of restaurants in a movie theater near my house, and about a year and a half ago, Speckled Hen moved into one of the locations. After driving past it one day, I went home and googled the menu, and knew it would be a great place for us to try. It's called a Southern Gastropub, the have great beer on tap, the menu changes seasonally, and the best part is it's next to the movies (perfect for date night!) and it's a few miles from our house.

Back in October, I took my parents there, and saw their Fried Brussels Sprouts with Habanero Aioli on the appetizer menu. Sold! The sprouts were tender with a little crunch, dusted in parmesan cheese, drizzled with thick, syrupy balsamic vinegar and spicy habanero aioli. The Brussels sprouts were so good and so unforgettable  that when my grandparents came down last weekend, I requested that we go there for dinner so I could get them again.

When I got a stalk of Brussels sprouts in the CSA basket last week, I knew I had to make the appetizer at home. I didn't want to fry the sprouts, so I roasted them instead. They were not quite the same, but still tender and delicious. The balsamic I used was from The Olive Leaf, I reduced it a bit to make it more of a thick syrup, and I used Greek yogurt to make the aioli, lightening it up a bit. If you're in Jacksonville, check out the Speckled Hen (the Hummingbird Cake is phenomenal for desert!)

Roasted Brussels Sprouts with Habanero Aioli

inspired by Speckled Hen

1 lb. Brussels sprouts, trimmed, large ones halved

2 tbsp. extra virgin olive oil

Kosher salt and black pepper

1/4 c. parmesan cheese

1/2 c. aged balsamic vinegar

1/4 c. plain Greek yogurt

1 habanero, halved, seeds and ribs removed

Juice of 1 lemon

1 tsp. lemon zest

1 tbsp. parsley

1 garlic clove

Preheat oven to 450*

Toss Brussels sprouts with olive oil, salt and pepper on a rimmed baking sheet.

Roast for 20 minutes, flip and roast for another 5-10 minutes, until browned.

Meanwhile, reduce balsamic vinegar over medium heat in a small stock pot until it's a thick syrup.

Add yogurt, habanero, lemon juice, lemon zest, parsley, garlic and a pinch of salt to a blender, blend on high speed until all ingredients are pureed. 

Taste and season with salt and pepper.

Remove sprouts from the oven, arrange on a serving plate.

Top with parmesan, drizzle with balsamic and aioli, serve. 

Caprese Salad & The Olive Leaf

If you're a long-time reader, you know that this blog began when I lived in the frozen tundra of Bloomington, Indiana! My husband was working on his masters at IU, and worked for the IU baseball team (when they were B1G 10 champs!). We have many fond memories there (favorite restaurant), and have kept in touch with many friends from there. In fact, I recently was crowned champion of a Fantasy Football league run by a friend from Bloomington! But enough bragging... let's get to the food!

During Thanksgiving, my family took a trip to Greensburg, Indiana, to meet with some friends from Bloomington for lunch and to exchange Christmas gifts. My friend, Vickie, gifted me with a set of gourmet Balsamic Vinegar and Olive Oil. She told me to check out the website, and after trying the oil and vinegar, I did! The Balsamic vinegar she gave me is Pomegranate Balsamic, it's sweet, syrupy, tangy and delicious. The oil she gave me is the Cilantro and Roasted Onion, which is bright and full of flavor. I'm not usually one to dip bread in oil, but I could use a baguette as a sponge to sop it up. Vickie even mentioned making grilled cheese with it once... definitely on my "to-make" list!

Now The Olive Leaf has no idea who I am, this post isn't sponsored, but if you're looking to support a local Bloomington company, and try something insanely delicious, check out all of the varieties they offer! If you're a Bloomington local, head on over, try it out, and tell me how wonderful it was so I can live vicariously through you! I just saw they even offer tasting parties!

To showcase these products and use some of the delicious tomatoes from my CSA share, I made a simple caprese salad for Christmas brunch that was divine.

Caprese Salad

featuring The Olive Leaf products

4 large tomatoes, in wedges 

8 oz. fresh pearl mozzarella

1/4 c. basil chiffonade

Kosher salt and black pepper

1/4 c. Balsamic Vinegar

1/4 c. Extra Virgin Olive Oil

Arrange tomatoes in a bowl, season with salt and pepper.

Arrange mozzarella balls, sprinkle with basil.

Drizzle with balsamic and olive oil, serve.

Roasted Acorn Squash and Arugula Salad with Gorgonzola

I try so hard to love all vegetables equally, but acorn squash is probably my least favorite of all the squash out there. So now that we've had it three weeks in a row in the CSA basket, I figured I should find a way to love it. It's not fair to compare it to sweet and versatile butternut, easy to prep delicata, new and exciting kobocha, or pasta-sub spaghetti. It's small, hard to prep, it's earthy, the skin is tough, and it doesn't naturally scream 'use me in this recipe' unless it's stuffed - though it does make for a pretty presentation - but it's hard to eat that way.

So I did some googling and recipe searching. I came across a recipe for Acorn Squash and Gorgonzola Pizza, which sounded interesting, and used my CSA arugula! However, when the time came I just didn't get around to making pizza dough, so a salad sounded like the next easiest thing. This salad was perfect, and I absolutely loved the squash. I even found a bonus, acorn squash holds up really well to roasting, it doesn't get too soft or crumble like others can. The finishing touch to this salad, however, was a thick, syrupy pomegranate balsamic vinegar I recently was gifted. It balanced out the bitter and earthy tastes from the other ingredients perfectly!

Roasted Acorn Squash and Arugula Salad with Gorgonzola

2 acorn squash, peeled, seeded and cut into 1" cubes

1 tbsp. maple syrup

1 tbsp. extra virgin olive oil

salt and pepper

1 large bunch of arugula
1/2 c. crumbled gorgonzola
Aged balsamic vinegar

Extra virgin olive oil

Preheat oven to 400*
Toss squash in syrup, 1 tbsp. olive oil, salt and pepper, then arrange on a baking sheet.
Roast for 20 minutes, toss squash, and roast another 10-20 minutes, until caramelized and tender.
Arrange arugula in a salad bowl, toss with a drizzle of olive oil, a sprinkle of salt and pepper.
Remove squash from oven, cool for 5 minutes, then arrange atop arugula, sprinkle with gorgonzola and drizzle with balsamic vinegar.
Serve immediately or arugula will wilt.

White Bean and Vegetable Salad with Rosemary Vinaigrette

I've now got weeks of life with a newborn under my belt. I'm proud to say that cooking is getting quite a bit easier. I find that recipes with multiple short steps seem to work the best right now. Each morning, I think about what I'm going to make for dinner, then decide how every nap I can do a bit more. With this recipe, I had to cook the dried beans, harvest rosemary, make the dressing, chop the veggies, and let it sit and marinade. Of course this can all be done in a marathon of 10 steps, but for now, the 2-3 minute steps spread hours apart are working perfectly. 

One reason cooking itself is getting better is Violet is now happy to sit in her bouncer and watch me cook! Of course, her attention span is about 10 minutes, but I get to practice my cooking show skills on her. A newborn is definitely the toughest critic, I have to say. One awkward minute of silence and she starts screaming! Now I just need to figure out a way to get the photography portion of cooking down... It's still a struggle to time dinner perfectly that I can photograph it and eat it. I've had several great dinners lately that went unphotographed, but I do intend to make them again, and again, and again, if necessary, until it's photographed! 

Note: You can use canned white beans, but I find them mushier than cooked, dried beans.

White Bean and Vegetable Salad with Rosemary Vinaigrette

Salad:

1 c. dried navy beans, cooked, drained and chilled

1 pint cherry tomatoes, halved

1 cucumber, quartered, seeded and sliced

1/4 c. diced red onion

1/4 c. grated parmesan cheese

Vinaigrette:

1 roasted red pepper, jarred or fresh

1 garlic clove, smashed

1 sprig of fresh rosemary, about 1 tbsp. 

2 tbsp. sweetener (honey, maple syrup, agave)

2 tbsp. balsamic vinegar

1/4 c. EVOO

Salt and pepper

Place all vinaigrette ingredients in a blender, puree until smooth.

Taste and adjust seasonings.

Add all salad ingredients to a bowl, pour on vinaigrette, mix well.

Chill for 30 minutes and serve.

Grilled Zucchini and Onion Pizza with Goat Cheese and Balsamic Reduction

This pizza may look familiar to you, if you're a long time reader. It's one that I brain stormed to create, and was my first attempt at grilled pizza... which was a giant fail. But I turned it into quesadillas, and it was a big hit! I decided to try the pizza version again, just grilling the vegetables and baking the crust, which worked well. But when we purchased a gas grill rather than charcoal, I was able to grill the crust as well, and it was delicious. 

One of the main components to the pizza is prosciutto, but since that's not in my diet anymore, I had to change it up a bit. For this recreation, I decided to make a sauce layer by creating a puree of cannelini beans and ricotta. It definitely added body and protein to the pizza, but also took it in a much different direction. While I loved this variation, I think I want to tweak it a bit more, and find that saltiness that the prosciutto added in a vegetarian form. Any ideas?? 

Grilled Zucchini and Onion Pizza with Goat Cheese and Balsamic Reduction

1 ball of pizza dough (my favorite whole wheat recipe is here)

1 15 oz. can cannelini beans

1/2 c. ricotta cheese

1/4 tsp. crushed red pepper flakes

Salt and pepper, to taste

2 medium zucchini, sliced into 1" rounds on a bias

1 red onion, sliced into 1/2" rounds

1/2 c. crumbled goat cheese

1 c. aged balsamic vinegar

Preheat a grill to 400*

In a small saucepot, add vinegar, turn to low heat and simmer to reduce to a thick syrup.

Roll pizza dough out into a circle, place on a pizza pan. 

Drain beans well, add to a food processor with ricotta, crushed red pepper, salt and pepper, puree.

Place pizza dough on the grill, smear with bean mixture.

Place zucchini and onions on the grill, sprinkle with salt and pepper, close the lid on the grill.

After 4-5 minutes, flip zucchini and onions.

After 4-5 more minutes place zucchini and onions on the pizza, sprinkle with goat cheese and close lid again.

Cook for 2-5 more minutes, until pizza is crisp and cooked through.

Remove from the grill, drizzle with balsamic, slice and serve.

Bruchetta with Melted Mozzarella Toasts

If you ask me what dish represents summer best, I'd have to say Caprese Salad, or any variation of tomatoes, basil and mozzarella. Fresh tomatoes picked right off the vine mixed with bright, sweet basil and fresh, creamy mozzarella to cut through the acidity... it's a trifecta of flavor. 

Every day after work, I go outside with the dogs and survey the crops. During the peak of cherry tomato season, I'd stand next to the planter and pluck one after another off the vine and into my mouth. I harvested daily, and the vines were replenished daily. The same can be said for my basil plants, I'd tear off a handful every other day or so for a dish, and it would be replenished the next day. I honestly can't put into words how rewarding it is to have a garden, even one as small and challenged as mine! 

When my roma tomatoes finally started coming in, they were plentiful. I picked a basketful and left them on the counter to eat at our leisure. We were having  company one evening, and I decided to utilize the fresh tomatoes. Simple bruschetta typically combines tomatoes, basil, onions, and balsamic with toasted bread, so to make this a bit more interesting, I decided to add melted fresh mozzarella to the bread. The end result was a great contrast of flavors, textures, and temperatures. Each ingredient's flavors held their own, and were in perfect harmony. 

Tips and Trades:

-Try using different tomatoes, such as heirloom, for a gorgeous colorful dish.

-Select any bread variety for additional flavor, I used a kalamata olive sourdough from Whole Foods Bakery.

-Eliminate the garlic if you wish, but we all loved it and weren't bothered by the bite of fresh garlic.

Bruschetta with Melted Mozzarella Toasts

2 lbs. diced, seeded Roma tomatoes

2 garlic cloves, minced

1/4 c. minced red onion

1 c. basil leaves, chiffonade

2 tbsp. balsamic vinaigrette

2 tbsp. EVOO

Salt and pepper

1 loaf of bread, sliced thinly on a bias

1 lb. ball of fresh mozzarella

Add garlic and onion to a mixing bowl.

Toss with balsamic vinaigrette, salt and pepper.

Set aside for 5 minutes.

Add tomatoes, basil and EVOO to the garlic and onions, toss well to combine.

Refrigerate for 30 minutes.

Preheat broiler to high.

Place bread on a baking sheet and broil for 2 minutes, watching carefully so it doesn't burn.

Remove from the oven, flip, top with mozzarella and place back under the broiler.

Broil for another 2-3 minutes, until melted and slightly browned, watch carefully!

Remove tomato mixture from the fridge, taste and season as necessary.

Place on a platter with toasts and serve immediately.

And now, if you remember reading this post, I wrote about my parents letting my sisters and I choose fruit trees to plant at our new house. My sister was looking through old photo albums and found this photo! Here she is with my dad, planting her apple tree! 

The $119 Sandwich (or Martha's Pressed Picnic Sandwich)

Every morning I listen to the Bob and Sheri Radio Show. It's based out of Charlotte, NC, so I stream it on my computer. Because I work in a secluded office, I like to think they're my co-workers and we're having our morning chat. Bob and Sheri appeal to a large demographic of people, so during the "chat room" segment (8-9am), they have callers based on a different subject each day. A few days ago, they were talking about how low the new Martha Stewart shows ratings are, and asked anyone to call in if they watched. A man called in, who I would guess is in the 40-year-old range, and said that his wife watches it. He was home with her one day when she put it on, and said while he'd usually be against watching it, she made a sandwich and they couldn't stop drooling over it. They immediately went out to the grocery store to buy all of the ingredients and make the sandwich. The total bill? $119. Bob and Sheri asked if it was even worth it, and he said it was a great sandwich, but he wouldn't make it again for that price! 

I immediately went online and looked up the sandwich to find out what could possibly be driving up the price... I expected truffles, Gruyère and sliced steak. What I found was something very similar to a recipe I made and put on the blog ages ago - Mediterranean Vegetable Subs. I do realize that it would be easy to make this sandwich add up to $119 if you buy a pound of prosciutto, the finest salami, a gourmet olive tapenade, and fresh bunches of herbs, especially if you make this in the winter and peppers and herbs aren't in season. 

Luckily, I'm a savvy shopper, I grow my own herbs, and have a well stocked pantry, so I was able to make this sandwich at 1/10 of the price! Keep in mind, I didn't include the meat, but if you add 1/2 lb. of each salami and prosciutto, that should only add maybe another $10. Instead, I added a layer of fresh heirloom tomatoes. I also made my own olive paste, the amount I needed, much cheaper than purchasing it. 

So the $119 verdict? I loved the complex flavors this sandwich presented, from the sweet peppers and basil to the savory goat cheese and artichokes with a surprising kick from the cilantro. I really don't think the deli meat is necessary, but would add a nice salty touch to pair with the olive paste. I wouldn't pay $119 for this sandwich, but I would definitely make it again for my next picnic!

Tips and Trades:

-Rather than buy fresh herbs, try using herbed goat cheese on the sandwich. 

-If bell peppers are out of season or quite expensive, look for jarred bell peppers.

-This recipe calls for marinated artichokes, which I find cheaper than regular in small jars. If you can't find marinaded, toss the artichokes in the vinaigrette you make before putting them on the sandwich.

-Ciabatta is a tougher bread, and stands up to all of the ingredients on the sandwich. If you're not eating this immediately, be sure to use a bread with crust, like a baguette, because sliced bread will get soggy.

The $119 Sandwich (Pressed Picnic Sandwiches)

from Martha Stewart

3 bell peppers

1 1/2 tsp. Dijon mustard

1 tbsp. Balsamic vinegar

1/4 c. EVOO (I used 1 tbsp.)

Salt and pepper

1 loaf of rustic Italian bread (I used Ciabatta from the Whole Foods bakery)

1/2 c. prepared olive paste (recipe below)

8 oz. fresh goat cheese

8 oz. marinaded artichoke hearts

2 1/4 c. mixed herbs, such as parsley, cilantro and basil

1 heirloom tomato, sliced

Olive paste:

1/2 c. mixed olives (I used kalamatta and Spanish green)

2 tbsp. minced parsley

1 garlic clove

1 tbsp. EVOO

Salt and pepper

Zest and juice of 1 lemon

Add all olive paste ingredients to a food processor, pulse and run until a paste is created, add EVOO if necessary. Refrigerate until using.

Heat a broiler on high, place peppers directly under and broil until skin is charred, rotating as necessary. 

When all sides are blistered and charred, place in a bowl and cover with plastic wrap to steam skins off.

Rest for 5 minutes, peel skins off and discard with seeds, slice peppers in half.

In a small dish, whisk together Dijon, balsamic, EVOO, salt and pepper.

Slice the bread loaf in half, rip out insides and reserve for another use (breadcrumbs or croutons).

Spread olive paste on one half of the bread, crumble goat cheese on top, then artichokes, tomatoes and bell peppers.

Drizzle with vinaigrette, add herbs and top, press down and wrap tightly in plastic wrap. 

Refrigerate until eating, at least 30 minutes, up a few hours. 

Barley, Lentils and Roasted Root Vegetables

When I saw this recipe pop up in my google reader last week, I was immediately drawn to it. I love roasted vegetables, and I also had half a bag of barley on hand. I love making salads like this, the kind that can be served hot or cold, and can have interchangable ingredients depending on what's on hand. The only addition I really made to this recipe was lentils for protein.

I was on the fence about parsnips in the past, but this recipe changed my mind about them, and I now can say I enjoy parsnips!

Barley, Lentils and Roasted Root Vegetables

adapted from Cate, based on a recipe by David Lebovitz

1 cup pearled barley
1 cup lentils
5 cups water
1/2 tsp salt
1 bay leaf
2 lbs mixed root vegetables, cut into 1/2″ dice
(I used 1 medium butternut squash, 4 parsnips, 4 carrots, 1 large turnip, 1 medium rhutabega)
1 red onion, diced
2 tbsp. olive oil
A few sprigs fresh thyme
Zest and juice from a grapefruit (or orange, lemon, etc.)
2 tbsp balsamic vinegar
1/4 cup dried cranberries


Preheat the oven to 425 F.
Bring water to a boil in a stock pot, add the salt, bay leaf, barley and lentils.
Simmer, until the barley and lentils are tender, about 35 minutes.
Toss the vegetables, onion, 1 tbsp. olive oil, thyme, a few pinches of salt and a few grinds of black pepper and spread on a sheet pan (I used 2 sheet pans).
Roast for about 30 minutes, stirring once or twice, rotating pans from top to bottom, if using two.
Drain the barley and lentils, if there is residual water, remove bay leaf.
Whisk together the zest, juice, vinegar and another tbsp. of olive oil.
Add the barley, lentils, cranberries and vegetables.
Toss gently to mix.
Taste and adjust the seasonings.
Serve at room temperature, garnished with a few sprigs of fresh thyme.

*Cate's recipe also called for walnuts, which would have been a delicious addition, but I did not have any on hand, next time I would add them for a bit of crunch and texture.

Italian Pasta Salad

I love to bring pasta salads to cookouts. They're so versatile and everyone loves a good pasta salad. I like to put in tons of veggies to really bulk it up. Usually I use some sort of fun pasta shape, or tortellini. I think everyone loves tortellini pasta salad more than regular, and I aim to please!

I like to add the warm tortellini to the onions to take a bit of the bite of raw onion, and the warm tortellini really sucks up the dressing well.

Italian Pasta Salad

2 lbs. fresh or frozen tortellini

1/2 diced red onion

1 english cucumber, diced

1 red bell pepper, diced

1 green bell pepper, diced

1/2 c. chopped sun dried tomatoes

1 15 oz. can artichoke hearts, diced

4 oz. goat cheese, crumbled

dressing:

1/2 c. balsamic vinegar

1/4 c. EVOO

handful of parsley

2 tbsp. fresh oregano leaves

10 fresh basil leaves

salt and pepper

1 tbsp. honey

2 tbsp. grated parmesan cheese

Cook tortellini according to package directions.

Add onion to a large bowl.

Add warm tortellini.

Blend dressing ingredients, pour over tortellini while still warm.

Refrigerate until chilled.

Add diced vegetables, toss, top with goat cheese and gently stir to combine.

Serve chilled.

Heirloom Tomatoes with Goat Cheese and Honey Balsamic Vinaigrette

For this dish, I copied it straight off a tapas menu from a restaurant I found online, but I used Heirloom tomatoes rather than beefsteak. I love goat cheese with tomatoes, and balsamic dressings are my favorite. I made up the dressing recipe, it's pretty simple, like any standard lighter vinaigrette. I always buy organic goat cheese, which unlike most products, is the same price as regular! I guess this is sort of the Spanish equivalent of an Italian caprese, another one of my favorites!

Also, I have found that putting the goat cheese in the freezer for 5 minutes and crumbling it with a fork is the best way to get it out and not all over your fingers!

Heirloom Tomatoes with Goat Cheese and Honey Balsamic Vinaigrette

4 large heirloom tomatoes, sliced

2 oz. organic goat cheese, crumbled

Vinaigrette:

1 tbsp. honey

1/4 c. balsamic vinegar

2 tbsp. EVOO

handful of flat leaf parsley

salt and pepper

Add dressing ingredients to a blender, whirl to combine.

Arrange tomatoes on a plate, top with goat cheese and dressing.

Caprese Polenta Stacks

I absolute love caprese salad. I also love to play around with the flavors and try them out in different dishes, like in pizza and burgers. I also like to take the actual salad and deconstruct it, make it in a different form, or add an element or two to make it new and fun.
I have been craving polenta, and I love when it's cut into rounds. I thought I could make everything the same size, and make little stacks of caprese salad and polenta.
Well, this dish was an absolute hit, the polenta was delicious, and the salad was cool and refresing. It was a vegetable and starch side in one! I served it with some TJ's roasted garlic sausage for a complete dinner.
Note: Rather than buying premade polenta rolls, make your own polenta, chill and cut into rounds (see photo below!) Also, the smoked mozzarella is pretty strong, next time I might just sub fresh mozzarella so it's doesn't overpower the other flavors.

Caprese Polenta Stacks

with Heirloom Tomatoes and Smoked Mozzarella

Polenta:

1 1/2 c. vegetable stock

1/2 c. skim milk

2/3 c. organic polenta

salt and pepper

2-3 heirloom tomatoes (I got red and green)

1 8 oz. ball of smoked or plain fresh mozzarella

10 basil leaves, chiffonade

1/2 c. aged balsamic vinegar

In a medium sauce pot, bring stock and milk to a boil.

Slowly whisk in polenta, turn heat to low.

Season with salt and pepper, continue to occasionally whisk for 20 minutes.

Line a pan with parchment, smear polenta over parchment, refrigerate for an hour.

In a small saucepan, heat vinegar over medium heat, reduce by 3/4 until it becomes a thick syrup.

Slice tomatoes into 1/4" rounds.

Slice mozzarella into 1/4" rounds.

Use a biscuit cutter and cut polenta into rounds, about 2.5", or the size of the tomatoes and mozzarella.

Place down the rounds, top with a slice of tomato, mozzarella, another slice of tomato, and another polenta round.

When ready to serve, drizzle with balsamic reduction and sprinkle with basil.

A Year Ago: Authentic Mexican - Achiote Pork Torta and Poblano Bisque

The Best Ever Roasted Cauliflower

I believe in fate... especially when it comes to good food! Sadly, baseball season is in full force, so my husband will be missing many dinners at home over the next few months, but it's ok, because I get to make some of my favorite dishes (and eat vegetarian meals)!
JJ will eat almost anything I put on his plate, but he's told me he refuses to eat cauliflower, so don't bother making it for him ever. I respect his hatred (though I can't understand it!) so when I was planning this week's menu, I had to include some cauliflower!
I was just about to ask for some recommendations when Cara said she had the best ever cauliflower for dinner. She simply roasted it, then tossed it with balsamic vinegar and blue cheese, two of my other favorite ingredients! It was fate... and it was GOOD!
I decided to plate it over some barilla plus rotini and I added a chopped up chik'n patty (morningstar farms faux chicken).

The Best Ever Roasted Cauliflower

(Balsamic and Blue Cheese Cauliflower)

by Cara

1 head of fresh cauliflower, washed and chopped

1 tbsp olive oil

salt & pepper

2 tbsp balsamic vinegar

2 oz crumbled blue cheese

Preheat oven to 400F.

Toss cauliflower in olive oil and arrange in a single layer on a baking sheet.

Roast for about 18 minutes, then remove from oven.

Drizzle with balsamic vinegar, season with salt and pepper, and toss to distribute.

Sprinkle with cheese and returns to oven for another 5-10 minutes.

If desired, turn on broiler at the end to finish browning to your liking.

Since I haven't posted much this week, there's a bit of A Year Ago's, as an aside, these are some of my absolute favorite dishes EVER:
German Potato Salad
Classic Spaghetti and Meatballs & Baked Zucchini Sticks with Marinara
Sausage and Lentil Stew with Cheddar Herb Beer Bread
Pesto & Pea Orrecchheti with Prosciutto and Provolone Stuffed Chicken

Cherry Balsamic Spinach Salad

I love cherries! I am so happy it's cherry season now, even though they're still a bit pricey. I love cranberry balsamic dressing, so I figured cherry would be a great substitute. This salad was simple and very delicious!

Cherry Balsamic Spinach Salad

4 cups baby spinach leaves
15 cherries, 10 halved
1/4 c . walnuts, toasted
1/4 red onion, sliced


dressing:
1/4 c. aged balsamic vinegar
2 tbsp. honey
2 tbsp. EVOO
5 cherries
1/2 tsp. fresh oregano
salt and pepper


Add dressing ingredients to a blender and blend for 30 seconds until well incorporated.
Arrange salad, pour dressing over.

Caprese Skewers with Balsamic Reduction

I absolutely love Caprese Salad. I've made it a million ways and incorporated it into a million dishes. I racked my brain to come up with a party pleaser, and I think I hit the nail on the head with these! They stood up perfectly, and were a nice little bite of deliciousness!

Caprese Skewers with Balsamic Reduction

3 pints grape tomatoes

2 1 lb. containers fresh mozzarella balls

10 basil leaves, chiffonaded

1 c. balsamic vinegar

50 toothpicks

In a small saucepan, boil balsamic vinegar for 10 minutes, until reduced to a syrup. Cool, pour into a container.

Cut 25 tomatoes in half.

Place a tomato on the toothpick, followed by a mozzarella ball, then use half a tomato as a foot.

Place on a plate. Drizzle with balsamic reduction and sprinkle with basil confetti.