Fried Green Tomato and BBQ Tempeh Stacks with Bourbon Whipped Sweet Potatoes

I apologize for not being more timely with blogging these recipes. Last week I had the great pleasure of going to Cincinnati for my nephew/godson's baptism. I had a wonderful time with my family, and was pretty much technology free for a few days. I admire bloggers who schedule posts when they'll be away, or even work on their blog while on vacation, but it's not for me. I like to take the time away and really disconnect. 

This was the third course in my Bourbon Dinner a few weeks ago, and it was something that I put the most thought into. I wanted to make a substantial entrée, but it had to be vegetarian, semi-fancy, and Bourbon friendly, of course. While thinking about Kentucky and flavors of the south, I remembered the Fried Green Tomatoes I recently had at a restaurant, which were delicious. I thought it would be fun to stack them with a protein. Barbecue is obviously a southern favorite, and I've found that of all the vegetarian proteins out there, tempeh seems to be the best for grilling and pairing with bbq sauce. Finally I wanted a starchy base for the stack. Since the tomatoes had tang, the tempeh was salty and earthy, a creamy sweet potato puree was the perfect balance, especially laced with Bourbon as it often is at Thanksgiving. The dish came together with a sprinkle of blue cheese and parsley, and was absolutely delicious! 

Fried Green Tomato and BBQ Tempeh Stacks with Bourbon Whipped Sweet Potatoes

Bourbon Whipped Sweet Potatoes:

adapted from this recipe by The Neelys

2 large sweet potatoes, peeled and chunked

1/3 c. whole milk or cream

1/4 c. Kentucky Straight Bourbon

Pinch of cayenne pepper

Kosher salt

1 tbsp. molasses

2 tbsp. salted butter

Place potatoes in a pot of cold water, bring to a boil covered, reduce heat and simmer 20 minutes, or until fork tender. 

Drain, pour Bourbon into the hot pot, then add potatoes and cream.

Mash or use a hand mixer to whip until potatoes begin to create a smooth appearance.

Add cayenne, salt, molasses and butter, continue to whip until incorporated.

Taste and adjust seasonings, serve or keep warm covered in a 200* oven, whipping in more milk or cream if necessary when serving. 

Fried Green Tomatoes:

3 large green tomatoes, sliced 1/4" thick 

1 c. plus 1/2 c. unbleached all purpose flour

2 eggs

1/4 c. milk

1 c. cornmeal

1 tsp. garlic powder

1 tsp. paprika

Salt and pepper

Oil, for frying (I used olive oil)

Arrange 3 shallow dishes on a counter.

Add 1 c. flour to first.

Mix eggs with milk in the second.

Toss 1/2 c. flour with cornmeal, garlic powder, paprika, salt and pepper in the last.

Heat oil over medium in a skillet about 1/2" up the side. 

Arrange paper towels on a plate or a dripping rack next to frying pan. 

Dredge tomato slices in flour, then dip in egg, then coat in cornmeal and place in the frying pan. 

Cook for 3-4 minutes per side, until golden brown.

Place on paper towels to drain, continue with remaining tomato slices. 

Serve or keep warm in a 200* oven on a wire rack nestled in a baking sheet. 

BBQ Tempeh:

1/2 batch of Bourbon BBQ Sauce (I halved this recipe)

2 8 oz. packages of plain or original tempeh

Slice tempeh into 1/4" slices, then place in a tupperware storage container.

Pour 1-2 c. bbq sauce over tempeh, toss to coat.

Marinade for 30 minutes to 4 hours. 

Heat a gas grill or grill pan over medium-high heat. 

Place strips of tempeh on grill, cook until grill marks appear and bbq sauce begins to caramelize, basting as necessary. 

Grill all tempeh, then serve or keep warm in a 200* oven, tossing with extra warmed sauce if necessary before serving.

To make stacks:

Take 1/4 of the sweet potato mixture, form into a mound then use the back of a spatula or spoon to smear onto the plate. 

Arrange a tomato at the base of the sweet potatoes, then stack 2 slices of tempeh on top.

Place another tomato on top of tempeh, then place 2 more strips going the opposite direction of the first.

Top with one final tomato.

Sprinkle plate with parsley and blue cheese.

Spicy Garlic Kale

When I was home at Thanksgiving, my parents gave me a bunch of kale they had just received from their CSA, as well as a jar of homemade picked jalapeños from my dad's garden (via the plants I gave him from my garden). I had a pretty unfortunate year in the garden with bugs and drought, but my dad's garden went absolutely crazy. It was so exciting for me to hear about his daily harvests. 

Their CSA is from an Amish Farmer in the Southern Ohio area, and their box was full of wonderful produce including this kale. If you remember my guinea pig-kale post from a while back, you know my family isn't big on eating kale, so they gifted it to me. While I love kale in soup, I wanted it to be a side dish or salad type portion of my meal, so I came up with this simple recipe. It's spicy and packs a punch, but I loved it! 

Spicy Garlic Kale

1 tbsp. EVOO

4 garlic cloves, thinly sliced

1 head of kale, washed and roughly chopped

1/4 c. vegetable stock

Generous pinch of crushed red pepper flakes

Heat a deep pot over medium-low, add EVOO.

Arrange sliced garlic on the bottom of the pan in a single layer.

Add kale on top, cover pot and cook for 4-5 minutes. 

Stir garlic up from the bottom of the pot and mix into kale, add stock and turn heat up to medium-high.

Cook kale, making sure garlic doesn't burn on the bottom of the pan.

Add crushed red pepper, toss and plate, arranging garlic on top of kale.

Tamale Pie with Pumpkin Cornbread

With my husband working late nights, I've been relying heavily on dinners that can sit in the oven and wait on him. As I was browsing through my Moosewood Cookbooks, I saw their tamale pie recipe that I had made once before, but wasn't very impressed with it. I decided to use it as a starting off point, but make some changes I felt it needed. I had recently purchased a bag of Arrowhead Mills Cornbread Mix, which I thought was simply cornmeal. I decided to make the cornbread healthier and seasonal, I'd add some pumpkin to the mix. This meal was warm, comforting, and a much tastier take on the original dish.

Tamale Pie with Pumpkin Cornbread

1 1/2 c. Arrowhead Mills Cornbread Mix

1 egg, beaten

1 c. skim milk

1/2 c. solid pack pumpkin 

1 tbsp. honey or maple syrup

Pinch of cayenne pepper

1 red bell pepper, diced

1 green bell pepper, diced

2 ears of corn kernels or 1 c. frozen corn kernels

1 yellow onion, minced

2 garlic cloves, minced

1 15 oz. can petite diced tomatoes with jalapeños

2 c. cooked pinto beans

1 tsp. chili powder

2 tsp. ground cumin

1/2 tsp. ground cinnamon

Salt and pepper

Garnishes:

Chopped cilantro

Grated Cheddar

Sour Cream

Preheat oven to 350*

Heat a large skillet over medium heat, add 1 tbsp. EVOO, peppers, onion and garlic.

Season with salt and pepper, saute' for 10 minutes, until vegetables have softened.

While veggies cook, in a mixing bowl whisk together egg, milk, pumpkin and honey.

Add cornbread mix, sprinkle of cayenne, and stir until mixture just comes together.

Drain tomatoes and add to vegetables.

Add beans and spices to vegetables, stir well and taste, adjust seasonings.

Pour into a casserole dish, then spread with cornbread topping.

Place in the oven and bake for 30-40 minutes, until cornbread is golden brown and set.

Spoon into a dish and serve with garnishes.

Roasted Squash and Wild Rice Salad

A few posts back, I admitted that I'm not a huge rice fan and don't make it very often. I usually tend to pass rice recipes by in magazines and cookbooks. However, in my last Vegetarian Times magazine, I saw an ad for Lundberg Family Rice's Roasted Squash and Wild Rice Salad. It looked so good! So I got online and googled the salad, and found not only the Lundberg version, but another recipe on 101 Cookbooks. I decided to kind of combine the two and add a few of own ideas. 

I used a large kabocha squash to make this salad, but any variety will work! I loved the idea from 101 Cookbooks using whole roasted shallots, so I added those as well. For protein, I almost fell back on my old stand-bys, garbanzo or tofu, but I decided to try something different. Since I was making a rice dish, I felt like Black-eyed Peas would be a great pairing. Though all beans taste relatively the same, these were delicious in this dish. Finally, I sprinkled the dish with cranberries and cilantro for some sweetness and a bright punch of flavor. It was a very balanced dish, and I can finally say my rice came out great! 

Roasted Kabocha and Wild Rice Salad with Black-eyed Peas 

inspired by Lundberg Family and 101 Cookbooks

2 c. prepared Wild Rice blend cooked in vegetable stock

*I used 2/3 c. rice and 2 c. stock and it came out perfectly

2 lbs. kabocha, peeled and cubed

10 small shallots, peeled

1 tbsp. EVOO

Kosher salt and pepper

2 c. black eyed peas, cooked, or 1 15 oz. can drained and rinsed

1/4 c. dried cranberries

1/4 c. chopped cilantro

Juice of 1 lemon

1 tbsp. honey

Preheat oven to 400*

Line a baking sheet with foil, add squash and shallots, drizzle with EVOO, sprinkle with salt and pepper, toss well.

Place in the oven and roast for 30 minutes, until tender and caramelized.

While roasting squash, cook rice.

When rice is tender and fluffy, add lemon juice and honey, toss to distribute.

Add black eyed peas, gently fold in to heat through.

Scoop half of the rice into a serving dish, layer with half the kabocha, then the rest of the rice, then the kabocha and shallots.

Sprinkle with cilantro and cranberries, serve warm.

FYI - Look for details coming soon about a blogger bakesale hosted on Veggie by Season. If you would like to bake something for the cause (injured, stray dog I found and will be taking to the vet Saturday), please email me at veggiebyseason@gmail.com

Barley and Butternut Squash Risotto

For some reason I don't cook rice very often. I'm a huge risotto fan, but making fluffy brown rice pilafs just aren't my thing. I don't have a rice cooker, and find that it's nearly impossible for me to make a decent pot of rice. It's usually too gummy, too al dente, too wet, stuck to the bottom of the pot, etc. I've seen several recipes in magazines for risottos made with barley, which is marginally healthier than brown rice, and much healthier than white rice. 

This recipe came together really easily, and was perfect for a cool Autumn evening. I used some fresh Rosemary from my herb garden, but sage or thyme would compliment the dish as well. If you like your risottos especially creamy, you can add a splash of cream. This recipe can be multiplied easily, this made two dinner portions.

Barley and Butternut Squash Risotto

1 tsp. EVOO

1 tsp. butter

1 small yellow onion, minced

1 garlic clove, minced

1.5 lbs. butternut squash

Kosher salt and pepper

2/3 c. pearled barley

1/4 c. dry white wine

3 cups vegetable stock, warmed

2 tsp. fresh minced rosemary

1/2 c. grated Parmesan cheese

Add vegetable stock to a stockpot, heat over medium-low.

Heat a deep skillet over medium heat.

Add EVOO and butter, swirl together and melt.

Add onion, garlic and squash, season with salt and pepper, sweat for 2-3 minutes.

Add barley, toss and sauté for a minute. 

Add the white wine, reduce and stir well.

Add 1/2 c. stock, cover and simmer for 10 minutes, until absorbed.

Ladle in 1/3 c. of stock, stir and cook until absorbed uncovered.

Continue to add stock 1/3 c. at a time, cooking and stirring.

When barley is plump and tender, stir in the rosemary and Parmesan.

Plate and garnish with additional rosemary. 

Warm Butternut and Chickpea Salad with Tahini

Today is a very special day for me, it's my houseiversary. Yes, one year ago JJ, Pumpkin, Charlotte, Belle and I moved into our first house. I can't believe it was one year ago that all hell broke loose, resulting in us moving in a week early due to our apartment flooding. That apartment was a nightmare, and a huge contributor to why I wasn't really impressed with life in Florida. It was the worst possible place for a food blogger to live because there was zero natural light. I was unemployed when we moved here, so I spent much of my time in the kitchen, cooking up some really great dishes. Unfortunately they either went undocumented due to poor photographs, or the photographs don't do them justice. One of them was this dish, quite possibly one of my absolute favorites.

So I'm not going to dwell on the horrible apartment, and instead celebrate a year in my first house. One of the main things I wanted to do when I had a house was plant a vegetable garden. I've had some great successes and failure, with this being a huge success. Over the weekend, I finally picked my first butternut squash! I had been babysitting this squash for weeks, waiting for it to be ready for harvest. He's was not very big, but I couldn't wait any longer. I was afraid of bugs, dogs, and any other catastrophe that could take him away from me.

After I picked him, I sat him on the counter and thought about what I could possibly make with the squash that would honor him. I realize this makes me sound crazy and/or weird, but I'm ok with that. I have so much emotional stock in my garden, I've spent so much time, energy (and money), so the crop yield is magical for me.

Finally, it hit me like a ton of bricks. It was Saturday around noon, I was hungry for lunch, and had the always fun task of cleaning the house ahead of me. I needed a great lunch to power me through. I always have chickpeas on hand, and just bought a new jar of tahini (because the eggplant crop has been quite plentiful, and making baba ganoush is a great way to use them up!), so this salad was inevitable.
I preheated the oven, crossed my fingers, and sliced this guy right down the center. I had visions of rot and bugs and mushy, brown insides. But no, he was perfect!

When I cook butternut squash, I always chop off the bottom cup, seed it and roast it along with the chopped up neck, never knowing what I'll do with it. Sometimes I sprinkle in some cinnamon and a pat of butter and eat it for a snack, sometimes it's saved for a soup and gets pureed, and sometimes I stand over the stove and eat it when no one is looking. I have minimal self-control around squash.
So into the oven it went. And let me tell you, when you have cubed butternut squash on a cutting board and some people think it's cheddar cheese, it's quite funny to watch them grab a cube and pop it in their mouth...

Yes, more eggplant... always more eggplant!

After I made up the salad, I had a light bulb go off, and I spooned the salad into the squash butt cups. The dressing soaked into them, and they were absolutely delicious to scrape out at the end of the meal. I found a new way to eat my squash butts! 

This recipe had made its way around the bloggosphere for a few years, and there's a reason why. It's so delicious. Do yourself a favor, pick up a butternut squash and make this now! 

Tips and Trades:

-I like my garlic and shallots raw in the dressing, and heated up from the squash, but you can roast them right along with the squash if you prefer.

-Try making this salad with any squash variety, not just butternut.

Warn Butternut and Chickpea Salad with Tahini

seen on Orangette, from Casa Moro

salad:

2-3 lb. butternut squash, peeled, seeded, and cut into 1/4" dice

Kosher Salt and fresh Black Pepper

15 oz. can of chickpeas, drained and rinsed

Juice of 1 lemon

2 tbsp. tahini

1 tbsp. olive oil

2 garlic cloves, minced

1 shallot, minced

Salt and pepper

1/2 tsp. ground cumin

1/4 c. minced cilantro

Garnish:

Chopped cilantro and sesame seeds

Preheat the oven to 425 degrees.

Line a baking sheet with parchment or foil.

Add diced butternut squash, drizzle with EVOO, salt and pepper, toss.

Bake for 20 minutes, until tender.

In a large serving bowl, whisk together lemon juice, tahini, olive oil, garlic, shallot, salt and pepper. 

Taste and adjust ingredients.

Add chick peas and cilantro, mix.

Gently fold in squash, then spoon into squash cups.

Sprinkle with extra cilantro and sesame seeds.

Chef Symon's Mom's Lasagna

I'd like to think that if I ever met Chef Symon, we would have so much in common and we'd be best foodie friends. As I got to 'know' him more through reading his cookbook, it seemed more and more likely. I found out he loves dogs, as their photos are peppered throughout his cookbook (um, mine too)! It's also clear he loves pickles and pickled things (give me a pickle and call it dinner)! And finally, he is from Ohio, and has a deep love for Cleveland (ok, I'm a Cincinnati girl, but my sister lives in Cleveland and I love the city)! 

Then I read his prologue to this recipe. His mom's lasagna, a Sunday specialty, slow cooking sauce, pasta baked with creamy cheeses, the scent lingering from the oven all day long... he's describing my childhood! My dad's favorite food for as long as I can remember was my mom's lasagna. Since it's labor intensive, she made it from scratch every few weekends, always an all day affair. She would only use Polly-O brand ricotta and mozzarella and grated Parm from the Italian specialty store. The sauce would cook all day, bubbling away, and we'd all fight over the crunchy corners at dinner time.

My mom would add ground beef to the sauce sometimes, but not always. However, Chef Symon's mom doesn't mess around. She uses veal neck bones, beef, sausage and pork. And three pounds of cheese. Though I do love to indulge and have one splurge-type meal each week, I don't eat meat and couldn't use 3 lbs. of cheese. Instead, I added mushrooms for some body and texture, cut the mozzarella, made my 2% ricotta from scratch, and picked up these beautiful lasagna noodles!

While this lasagna isn't exactly the same as Michael Symon's, it still evokes the feeling of Mom's homemade, Sunday specialty. The scent reminds me of being a kid, waiting for Mom to yell, "Dinner time!" And the feeling that perhaps one day, I'll have kids hoping that every Sunday I'll be in the kitchen constructing a lasagna for dinner.

Thank you to Kim of Stirring the Pot for choosing this week's Symon Sundays recipe. This completes Round 5, our selections are up for the next round, check the schedule in the right column!

Tips and Trades:
-I made my ricotta from scratch, which is very simple to do, and it tastes amazing! A 1 lb. tub of organic ricotta is around $5, but I purchased a 1/2 gallon of organic 2% milk for $3 and made 1 lb., almost half price!
-The fresh basil in this dish really brings a nice, fresh burst of flavor. Because the recipe has so much cheese (and meat, if you go with the original), I recommend not skimping on the basil.
-I prefer to make my lasagna with uncooked noodles, make my sauce a little more watery, and bake the lasagna off and have the noodles cook while absorbing the liquid. It keep the lasagna from being wet, and saves the annoying process of cooking the noodles. The noodles will grow though, so make sure there is a bit of space in the pan for them to expand!

Mom's Sunday Lasagna

1/2 lb. lasagna noodles

1 lb. ricotta cheese

1/2 c. grated Parmesan cheese

1 yellow onion

3 garlic cloves

8 oz. cremini mushrooms

Kosher salt and pepper

1/4 c. tomato paste

1/2 c. red wine

1 28 oz. can San Marzano tomatoes (whole)

1 tsp. dried Italian seasoning blend

1/2 tsp. crushed red pepper flakes

1 c. vegetable stock or tomato juice

1 c. fresh basil, roughly chopped or torn

Heat a pot over medium heat.

Add 1 tbsp. EVOO.

Add onions and garlic to a food processor, pulse until very finely minced, add to the pot.

Add mushrooms to the food processor, pulse to a fine mince, add to the pot.

Season veggies with salt and pepper, sauté for 10 minutes, until liquids are cooked out.

Add tomato paste and red wine, reduce liquid by half.

Add tomatoes, break up with a wooden spoon, add dried seasoning, crushed red pepper flakes and stock.

Stir well, cover, turn to low and simmer for 1 hour. 

Preheat oven to 350*

Turn heat off from sauce, add basil and fold in.

Spoon sauce to cover the bottom of a casserole dish.

Layer the noodles, spoonful of ricotta, sprinkle of Parmesan, and another ladle of sauce. 

Cover with another noodle, and repeat until noodles and cheese are gone.

Ladle the remaining sauce over top noodle layer, cover with foil and place in the oven.

Cook lasagna for 45 minutes, uncover, sprinkle with a layer of Parmesan and place back in the oven.

Bake for 10 minutes.

Remove from the oven, rest for 10 minutes, then slice and serve.

Please visit the other Symon Sundays Participant's blogs listed here. For the authentic recipe from the book, be sure to check out Kim's blog, Stirrting the Pot!

Joanne at Eats Well with Others (Project Food Blog Star Contender!)

Natashya of Living in the Kitchen with Puppies

Poblano White Bean Chili

When I told my husband we were having chili for dinner, he looked a little confused, as my old stand-by chili featured ground turkey. I explained that this chili was much different, but I knew he was going to love it. I was met with skepticism until I told him that I chose to make this specifically for him because the star of the dish was roasted poblanos, one of his favorite ingredients! 

I found this recipe in the October version of Vegetarian Times magazine, along with a whole feature on poblanos. I have to say they're probably our favorite pepper variety. One reason is because you really just never know what you're going to get. Sometimes a poblano will be sweet like a red bell pepper, and other times it's packed with heat like a jalapeño. For some this might be why they don't like poblanos, but I like a surprise! 

I don't know that I would exactly classify this dish as a chili, it seems like more of a skillet dish, it's not stewy, but more chunky with a small amount of sauce. I chose to serve the chili over lime zest laced polenta, which offered a nice contrast of texture, and helped to cut through the heat of the poblanos. The pepitas on top added a nice crunchy bite, so don't skip on those! 

Tips and Trades:

-I like to select different sized poblanos because I find that their heat/sweet level is more likely to vary when their size does as well.

-Substitute kidney, pinto or black beans for the cannelini beans, whatever you have on hand.

Poblano White Bean Chili

adapted from Vegetarian Times October 2010

6 poblanos, roasted, skinned and sliced

1 tbsp. EVOO

1 small red onion, sliced

2 garlic cloves, minced

1 tsp. dried oregano

2 c. cooked white beans or 1 15 oz. can, drained and rinsed

1 tsp. ground cumin

2 ears of corn, shucked, kernels cut off cob

1/2 c. vegetable stock

1/2 c. chopped cilantro

2 limes

1/4 c. Greek yogurt or sour cream

1/4 c. toasted pepitas

2/3 c. polenta

2/3 c. milk

2/3 c. vegetable stock

Heat a skillet over medium, add 1 tbsp. EVOO.

Add red onion and garlic, season with salt and pepper.

Saute for 5 minutes, until softened.

Add oregano, beans, cumin, corn and 1/2 c. vegetable stock.

Stir well, cover and cook for 10 minutes.

In a small stockpot, combine 2/3 c. milk and 2/3 c. vegetable stock, bring to a boil.

Stream in polenta, whisking constantly.

Turn heat to low, season with salt and pepper, and whisk occasionally, cooking according to package directions (add more stock if necessary).

Uncover chili mixture, add poblano strips and juice of 1 lime, stir well and remove from heat.

Zest other lime into polenta mixture, spoon into a bowl, spoon chili over polenta, top with yogurt, pepitas and chopped cilantro, serve.

Summer meets Fall Pasta Salad: Butternut, Tomato and Chickpea Pasta Salad

I've been suffering from Fall-weather envy the past few weeks. Watching Ohio State football games has been torture, the fans are in hoodies! The weather finally dipped into the 70's here, a temperature I haven't seen since May. My first complete summer as a Floridian has ended, and it was a rough one, record-setting over 3 months of consecutive days above 90*. 

Ok, I'm done complaining.

So I was all ready to give summer a big farewell and dive into fall and all of it's flavors until I saw this little butt staring up at me. Summer's last ditch effort. How could I possibly say goodbye to the season that has brought me so much delicious produce, plump tomatoes, sweet corn, juicy peaches, and Lord knows how many zucchini! 

I picked up the lovely Heirloom tomato, and felt inspired. I had big plans for this guy, I just didn't know what. Yet.

I left Whole Foods, got in my car and pondered the changing weather. It was cooler, crisper, but the humidity was still there, and a warm breeze mingled with a cool wind. 

Perhaps Fall isn't my favorite season. Maybe I can create a new season... Sum-all? Fal-ummer? Late summer, early fall, the last of the tomatoes, early squash. 

I saw in the World Market circular that their Fall goods were stocked, so I ventured over. I was met by these little darlings.

Then it hit me. Summery pasta salad meets fall flavors.

I did a little searching and found Ina Garten's Roasted Butternut Squash Salad with Warm Cider Vinaigrette. It was the perfect starting point for this meal. Her fall-inspired salad had squash, maple, cranberries, and apple. My mind injected summery tomatoes, pasta salad, and chick peas. The mixture of sweet cranberries and savory vinegar-laced pasta, crunchy walnuts and creamy squash, and juicy, bright tomato... it was epic.
I think I have a new favorite season.

Tips and Trades:
-As with any pasta salad, the pasta is interchangeable. Some fun shapes can be found here: http://www.pastashoppe.com/
-Substitute any bean variety, such as kidney beans for more color and antioxidants.
-Can't find shallots? Use red onion instead.

Summer meets Fall Pasta Salad: Butternut, Tomato and Chickpea Pasta Salad

inspired by Ina Garten

2 lb. butternut squash, peeled, seeded and diced

1/2 tsp. cinnamon

1 tbsp. EVOO, divided

Kosher salt and pepper

6 oz. pasta, any short cut

1 shallot, minced (about 2 tbsp.)

1/4 c. apple cider vinegar

1 tbsp. Dijon mustard

2 tbsp. pure Maple Syrup

1 tsp. fresh minced rosemary

2 c. cooked garbanzo beans (or 15 oz. can, drained and rinsed)

1/4 c. dried cranberries

1/4 c. chopped walnuts

1 large heirloom tomato, seeded and diced (about 1 c.)

4 c. mixed greens

Parmesan wedge

Preheat oven to 400*

Toss squash, cinnamon, 1 tbsp. EVOO, salt and pepper on a baking sheet.

Place in the oven and roast for 20 minutes, until squash is caramelized and tender.

Bring a large pot of water to a boil, salt heavily, drop in pasta and cook to al dente.

In a small dish, whisk together shallot, vinegar, mustard, maple syrup, rosemary and 1 tbsp. EVOO.

Drain pasta, do not rinse, pour into a mixing bowl.

Add beans, cranberries, walnuts and tomato to the pasta.

Add half of the vinaigrette, toss well. 

Place the mixed greens in a serving dish, drizzle with remaining vinaigrette and toss.

Remove squash from the oven, cool for a minute to allow it to firm up.

Add to pasta, toss very gently.

Pour pasta mixture over mixed greens.

Top with shaved parmesan and serve warmed.

Note: This can be served chilled, but do not dress greens, and keep pasta/squash mixture separate from greens until serving.

Bulghur with Caramelized Onions

I love having a great selection of grains and dried legumes on hand, but there are some that seem to sit in the pantry much longer than others. There are two specific grains that I am constantly looking up recipes for: bulghur and wheatberries. I have had some luck with great grain salads using them, but it just seems like quinoa, barley and lentils are much more common.

There are multitudes of studies that show a plant-based diet is ideal for staying healthy, but this doesn't mean you must be a vegetarian. Obviously it's my life choice, and it would be great if everyone was in my opinion, but I don't get on my soapbox about it. However, I do encourage the plant-based diet, eating local and organic, as you can see by reading this blog. 

One of my favorite cookbook series is the Moosewood Collection and other books by Mollie Katzen, a Moosewood contributor. The books vary from light and healthy to worldly recipes to classics and new classics. They are innovative and encourage consumption of seasonal vegetables, whole grains and plant-based protein. I highly recommend these books to anyone, vegetarian or not because I'm sure everyone can find something satiating. 

After deciding to construct a meal around the bulghur, I consulted with my Moosewood collection and found this recipe. It was a bit Middle Eastern in flavor, so I paired it with the Baba Ghanoush and the following Fattoush for a complete meal. I absolutely love caramelized onions, but I rarely find the time and patience to slowly cook them. Luckily, it was a Sunday afternoon and I was watching football, so every few minutes I popped over to the stove to give them a stir. 

I followed the recipe as written, but added some chickpeas to give it protein. I also substituted cranberries for the raisins/currants because I had them in the pantry. I found this dish to be a little on the sweet side, and had to use a decent amount of salt and white pepper to balance the flavors. Next time I would use vegetable stock rather than water for a savory flavor.

Tips and Trades:

-Bulghur is cracked wheat, similar in texture to cous cous. If you're unable to find bulghur, use a whole wheat cous cous.

-This would be a wonderful stuffing for a winter squash, such as acorn, butternut or a small sugar pumpkin.

-I used one very large red onion for this dish, but you can use any onion - yellow, white, vidalia, shallot or red onion. Whatever you can find cheapest and organic is best!

Bulghur with Caramelized Onions and Chickpeas

adapted from Moosewood Restaurant New Classics

2 tbsp. EVOO

3 c. thinly sliced onoins

1/2 tsp. dried thyme

1/2 tsp. salt

1 c. medium-grain bulghur

1/4 c. dried unsweetened cranberries

1/2 tsp. cinnamon

1 1/3 c. vegetable stock

Salt

White Pepper

Heat a deep skillet over medium-low heat.

Add EVOO, onions and thyme, toss with a pinch of salt.

Stir the onions and slowly caramelize (I stirred every 5 minutes or so for 30 minutes).

Bring the stock to a boil in a small pot.

Add the bulghur, cranberries and cinnamon to the onions, stir together.

Add the boiling stock to the bulghur, stir, cover and turn heat off.

Let the bulghur rest for 15 minutes, until the stock is absorbed.

Use a fork to stir, taste and season with additional salt and pepper.

Serve with some chopped parsley or other fresh herbs.

Walnut Pate and Pear Sandwich on Maple Oat Bread

When I was 4 years old, my parents had our first "family home" built. I can still remember when we moved in, there was no grass, only straw covering the yard. I was so confused as to why we had dirt and straw with no grass, but eventually it grew in. My parents did all of our landscaping and gardening at the house, and decided to let my sisters and me each pick out a fruit tree. I don't remember what we chose then, and I think we moved to Ohio before the trees ever began producing. However, when we moved to Cincinnati, they let us pick out trees again.

Over the past few years, the trees have finally started producing fruit, two apple trees and one pear. I realize this sounds nerdy, but I love to get my little basket and go out to the yard and pick fruit from the tree when I'm at home! Now that I'm in Florida, I don' get to enjoy the fruit as much as when I lived in Indiana and would go to their house every few weeks. I was never a big pear fan, but when my dad handed me one that he picked off the tree a few years ago, I was so excited about it that I ate it, and loved it! Just like that I was a pear convert. 

Since then, I've been anxiously awaiting pear season each fall. Of course they're great eaten in plain form, but their mild, sweet flavor pairs so well with savory dishes. My most recent issue of Vegetarian Times highlighted pears in a few recipes, which I put on my dinner menu immediately. First up was this sandwich! My husband loves sandwiches of all kinds, and could eat a different one daily. After last week's Honey Oat Wheat bread success, I decided to whip up another loaf of bread for the week. 

The walnut pate had great flavor, and added a little heartiness to the sandwich with healthy protein and fat. The red pepper added a smoky sweet flavor, and the pear added great crunch and sweetness. The original called for arugula, but I've been on a sprouts kick lately, so I chose them instead. After constructing these sandwiches, I toasted them in a dry skillet, but that's not necessary. These sandwiches had such wonderful balance of flavor, I didn't even miss the fact that it was cheese-less! 

Tips and Trades:

-Keep the extra pate in the refrigerator for up to a week. It makes a great dip for veggies! 

-Pears are on the dirty dozen list, so buy organic when possible, or better yet, try u-pick.com to find an orchard near you and pick your own (ask the grower if they're organic or what pesticides they use).

Walnut Pate and Pear Sandwich on Maple Oatmeal Bread

Sandwich adapted from Vegetarian Times October 2010

Bread from Living in the Kitchen with Puppies

Sandwich Ingredients:

4 slices Maple Oatmeal Bread (recipe follows)

1 c. Walnut Pate (recipe follows)

1 roasted red bell pepper, halved

1 Anjou pear (or any variety), sliced

1 c. sprouts, any variety

Walnut Pate:

1 c. toasted walnut halves

2 c. cannelini beans, cooked (or 1 15 oz. can)

Juice of 1 lemon

2 garlic cloves

1 tbsp. EVOO

Salt and pepper

Water, if necessary

Add walnuts, beans, lemon juice, garlic and EVOO to a food processor, process until smooth.

Season with salt and pepper, add water, if necessary.

Taste and adjust seasonings.

Spoon into a food storage bowl and set aside.

Slice bread, slather pate onto all 4 pieces. 

Top 2 pieces with pear slices and red bell peppers. 

Top the other with sprouts.

Sandwich together and press down.

Heat a nonstick skillet over medium-low heat.

Place sandwiches in the skillet, toast for 2-3 minutes per side.

Slice in half and serve. 

Maple Oat Wheat Bread

1 1/4 c. boiling water
1/2 c. rolled oats
1 package active dry yeast
1/3 + 1 tbsp. pure Maple Syrup
1 tsp. salt
1 tbsp. Canola oil
1 1/2 c. whole wheat pastry flour
1 c. white whole wheat flour

Place oats in the bowl of a stand mixer, add boiling water, set aside for an hour.
Check water temperature, it should be around 110*, or just warm to the touch.
Add yeast, maple syrup, salt and oil, stir and set aside for 10 minutes to allow yeast to bloom.
Place the dough hook on mixer, add flours to the yeast, turn mixer on low and knead for 10 minutes.
Add flour by the tbsp. if dough is sticky, or water by the tbsp. if dough is dry.
Form dough into a tight ball, place in an oiled bowl, cover with a towel and place in a warm place for an hour to rise.
Punch dough down, form into a tight log and place in a oiled loaf pan.
Cover with a towel, allow bread to rise for another hour.
Preheat oven to 350*
After loaf has risen, for an hour, place in the oven and bake for 40-45 minutes, until golden brown.
Cool in the pan for 10 minutes, then transfer to a wire rack and cool until bread is at room temperature.
Store in an airtight bag or food storage container for up to a week.

Moroccan Barley and Chickpea Salad

During the week, I pack myself and my husband the same lunch every day. There are small variations, but it's always some type of sandwich, fruit, vegetable and yogurt. We rarely have leftovers from dinners because I like to cook something new each night. On the weekends, lunch becomes a thorn in my side. I usually go on longer runs in the morning, so I need something more substantial than what I usually eat, but I don't want to make something too big. Since I'm often running errands around lunch time on the weekend, I tend to stop at a deli or sandwich type restaurant because I'm at a loss for what to make. However, when I'm home, I seek out some type of grain salad, the perfect balance between a load of vegetables with some whole grain carbs. 

Last week I saw this recipe on Dawn's blog, and she told me she thought I'd really like it. She was absolutely correct, I loved it! The barley adds a great chewy but soft texture, the chickpeas give a nice protein punch, the apricots add a nice sweet flavor to the otherwise savory spices and lemon flavors. I love Moroccan spices, they're so versatile in that they tie together sweet and savory dishes by highlighting the different ingredients in harmony. 

And since I'm on the subject of Dawn and her blog, Florida Coastal Cooking, I'm going to sing her praises! If you like the style of my cooking and the way I blog, I know you'll also love FCC. Dawn is not a vegetarian, but she limits her meat and only uses local and/or organic, grass-fed meat and fish her family catches. She is so positive, happy, and personable (for the internet!), and when you read her blog you feel like you're chatting with a friend. She is definitely a super-mom, her daughter has many food allergies, so she also has gluten/soy/dairy free recipes in the blog as well. I sincerely hope you check out her blog and become a regular reader, if you aren't already! 

Back to the recipe - I did make a few changes, just because of what I had on hand. I used cashews rather than pistachios, and I left out the parsley because I didn't have any. For the spice mixture, Dawn recommends Vindaloo seasoning, or lists proper measurements of the mixture. I used the very last bit of the Moroccan spice mixture my sister got for me when she was in Tangier last spring, which I'm certain is a similar mixture. 

Tips and Trades

-Peaches and other stone fruit are often on the Dirty Dozen list, don't forget this when buying dried! I used Organic Turkish Apricots from Oh! Nuts that I purchased in a recent order.

-Barley takes around an hour to cook, so if you're making it once, why not make double or triple the amount you need, store it in freezer safe containers and keep on hand so you've always got some prepared.

- While fruit you peel is generally safe to buy non-organic, when using the zest, organic is best! 

Moroccan Chickpea Barley Salad

seen on Florida Coastal Cooking, from Simply Recipes

1 c. pearled barley

1 c. vegetable stock

1 c. water

1 tsp. EVOO

Salt and pepper

2 c. cooked chick peas (or 1 15 oz. can drained and rinsed)

1/4 c. cashews, roughly chopped

1/2 c. dried apricots, chopped

4 scallions, green and white parts, minced (about 1/2 c.)

Zest and juice of 1 lemon

1 tbsp. Vinadloo or Moroccan spice mix

Spice Mix:

1 tsp. black pepper

1 tsp. cardamom

1/4 tsp. cayenne

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/4 tsp. ground turmeric

Heat a soup pot over medium heat.

Add EVOO and barley, stir to toast barley, do not burn.

After 2-3 minutes, add stock and water.

Bring to a boil, turn to low, cover and simmer for 30-60 minutes, depending on your barley.

When barley is cooked, pour into a mesh sieve and set aside to drain while you prepare other ingredients.

Mix all other salad ingredients in a large bowl, mix well.

Add barley, toss well to coat, add more EVOO if the salad seems dry.

Refrigerate for 30 minutes, taste and adjust seasonings and serve.

Note: I served this over a large bed of mixed baby greens and added one more squeeze of a lemon half. 

Grilled Leeks with Romesco Sauce

I really enjoy seeking out recipes to make and blog about, but it can be overwhelming at times. I'm very bad at making decisions, I tend to go back and forth on just about everything (I'm sure my family can attest to this!) It actually helps now that I'm vegetarian and cooking only seasonal food because I don't even think about making butternut squash recipes in June! However, making my weekly menu is really hard because I'm not sure what I'll be in the mood for, and don't want to make a recipe I just feel "meh" about. Sometimes I wish I lived in a city with a farmer's market and I could cook on a whim every night, depending on what I'm in the mood for and what's in season.

To be completely honest, nothing makes me happier than when someone sends me a recipe and tells me they think it's something I'd like. Generally they're right (read: keep the suggestions coming!) Last Friday, my sister sent me a link to this recipe, and for some reason, it became exactly what I was craving. Since I make my menu Friday and shop Saturday, it was perfect timing. I made the meal for lunch the following day, and it was so fulfilling. Nothing is worse than feeling a void or regret after a meal, right? 

The original recipe is simply for grilled leeks with romesco sauce, but I wanted to make it a complete meal. After making the tandoori grilled vegetable skewers a few weeks ago, I've been obsessed with grilled cauliflower. I decided that since I was already grilling the leeks, I might as well grill some cauliflower to smother in the delicious sauce! The addition of chick peas was because they were the only beans I had on hand, but they ended up pairing really well with the sauce. 

Tips and Trades:

-Leeks tend to be really sandy and gritty, be sure to wash them really well and make sure you get the sand out! I had to peel back 3 layers to get it all.

-Try this sauce over any grilled vegetable if leeks aren't your favorite! Grilled summer squash or zucchini would be perfect this time of year.

-Red peppers should be plentiful this time of year, so try roasting your own rather than buying jarred. They will taste so fresh and sweet. 

Grilled Leeks with Romesco Sauce

adapted from the New York Times

For the sauce:

1 red bell pepper

2 roma tomatoes

1 1" slice baguette, about 1 oz.

1 garlic clove

1/4 c. toasted almonds

1/2 tsp. red pepper flakes

1/4 c. herbs of choice (original calls for parsley, I used basil and cilantro, random, but great!) 

1/2 tsp. smoked paprika

salt and pepper, to taste

1 tbsp. sherry vinegar

2 tbsp. EVOO

For the leeks:

6 fat leeks or 12 small

2 tbsp. EVOO

Prepare leeks by trimming and rinsing very well to remove sand and grit.

Place a steamer basket over water, place leeks in basket, turn water on high and steam leeks for 5-10 minutes, depending on thickness. 

Heat grill over high.

Rub tomatoes and pepper with EVOO, place on the grill and char on all sides, turning occasionally.

Remove from the grill, place in an airtight container and let them sit for 5 minutes.

Turn grill to medium heat.

Rub leeks with EVOO, place on the grill, turning every few minutes to char.

Add garlic clove to a food processor and process until pureed.

Add the bread, nuts, red pepper flakes, basil, paprika, red pepper flakes, and vinegar and process, scraping down sides as necessary. 

Peel tomatoes and red pepper, add to food processor, pulse and run to mix.

While food processor is running, add EVOO to create desired consistency.

Taste and season with salt and pepper.

Plate leeks, spoon sauce over and serve.