Peruvian Beans with Roasted Peppers, Sheep Milk Feta, and Cilantro

I bought a large bag of Peruvian beans today at the farmers market in SLO. Also known as a Mayocoba bean, this tan, oval shaped bean is similar to a pinto bean in both flavor and texture, and is used quite a bit in Latin American cooking. It cooks up nice and plump, with a creamy texture and good flavor, and it holds it shape perfectly. The beans I bought today were picked and dried just recently, so they took no time to cook, about 40 minutes with no soaking. The older the bean, the longer the cooking time!

I have never worked with this bean before, so I decided to keep it simple. I had a few small red and yellow bell peppers to use up, as well as a bunch of cilantro. I also just bought a very good, very soft and creamy sheep milk feta, and decided to incorporate that as well. The below recipe is what came out, and I really like it! My 1 year old daughter and I ate these beans with a side of roasted sweet potatoes and some steamed and marinated collard greens, all from this mornings market. Autumn is by far the best time of year at the farmers market here on the central coast!

Peruvian Beans with Roasted Peppers, Sheep Milk Feta, and Cilantro
Serves 4 as an entree, 6 as an entree with tortillas
Autumn

For the Beans
-1 cup freshly dried Peruvian Beans
-1 bay leaf
-1 dried chipotle pepper
-salt to taste

Pick over the beans and discard any pebbles and/or twigs. Rinse the beans well. Place in a large, heavy bottomed pot and cover with four times the amount of water. Add in the bay leaf and chipotle and bring to a boil. Turn down to a simmer, and cook the beans until tender but still holding their shape, about 40 minutes. Add salt to taste and simmer five minutes more. Strain the beans, saving the broth, and discard the bay leaf. If you like heat, mince up the chipotle and add back into the beans, otherwise, discard. Set the beans and broth aside.

To Finish
-1 tablespoon extra virgin olive oil
-1 small onion, diced small (about 4 ounces)
-1 small red bell pepper, roasted, peeled, seeded, and diced
-1 small yellow bell pepper, roasted, peeled, seeded, and diced
-1 large clove garlic, minced
-Cooked beans from above
-1 cup bean broth
-1/4 packed cup sheep milk feta
-1-2 tablespoons fresh chopped cilantro
-salt and fresh ground white pepper to taste
-Lime wedges and fresh tortillas

Heat the extra virgin olive oil in a large saute pan over medium-high heat. When hot, add in the onion. Saute, stirring often, until the onions begin to soften, about 2-3 minutes. Add in the diced peppers and garlic, and saute for 2 minutes more. Add in the beans and the broth and bring to a simmer. Simmer until the liquid has reduced to about 2-3 tablespoons. Turn off the heat and stir in the feta and cilantro. Season to taste with salt and fresh ground white pepper. Serve with lime wedges and tortillas if desired.

Whole Wheat Penne and Cauliflower alla Puttanesca

This is my kind of pasta dish. Contrary to the Penne Pasta with Multicolored Cauliflower and Gorgonzola recipe I posted a while back, this pasta contains no cream or cheese, and uses whole wheat pasta instead of semolina. About once a year I will make a pasta containing cream and cheese, usually for my husbands satisfaction, otherwise, I prefer tomato or vegetable based sauces and whole wheat pasta.

Alla Puttanesca is one of my favorite tomato based sauces. This sauce is an aromatic, intense mixture of plum tomatoes, garlic, olive oil, kalamata olives, capers, and oregano. Both whole wheat pasta and cauliflower stand up well to this pungent sauce. Anyone reading know the orgins of the name Alla Puttanesca? I will tell you, but please, no one be offended, this is food and cultural history. The word puttanesca derives from the Italian word puttana, which means "whore". It is believed that Italian ladies of the night used this pungent and fragrant sauce to entice customers. Interesting food history isn't it?

Whether you like the meaning or not, this sauce is delicious, and it can be made any time of the year. The original version contains anchovies,but of course, I left this out. You can use any kind of salty black olive, and if you like a little heat, add a pinch of red chili flakes right at the end.

Whole Wheat Pasta and Cauliflower Alla Puttanesca
Serves 4 as an entrée
Autumn, Winter in some areas, Spring

-12 ounces dry whole wheat Penne
-2 1/2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
-1 medium carrot, diced small
-2 large shallot lobes, minced
-3 cloves garlic, minced

-2 cups small cauliflower florets

-2 1/2 cups diced canned plum tomatoes with juice

-1 cup reserved pasta water

-1 1/2 tablespoons minced fresh oregano

-1/2 cup kalamata olives, halved

-3 tablespoons capers

-Salt and fresh ground pepper to taste

Cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water. Set the pasta aside.

Heat the extra virgin olive oil in a very large sauté pan over medium high heat. When hot, add in the diced onion and carrot. Cook, stirring often, until the onions and carrot begin to soften around the edges, about 4 minutes. Add in the shallots, garlic, and cauliflower. Sauté until the cauliflower begins to slightly brown and soften, 4-5 minutes more.

Add the diced tomatoes with their juice, the 1 cup of reserved pasta water, and the oregano. Cook at a simmer until the sauce becomes thick, and the cauliflower is tender. Add in the pasta, olives, capers, and season to taste with salt and fresh ground white pepper. Heat through and serve hot.

Spring Vegetable Pad Thai

What could be better than a big bowl of vegetable packed Pad Thai. Pad Thai is a classic Thai rice noodle dish tossed with a sweet and sour sauce, scrambled egg, bean sprouts, scallions, and served with lime wedges. Usually, it is made with some kind of meat, such as pork or shrimp. Being a vegetarian, I omitted these two items, and instead used an array of fresh, gorgeous spring vegetables. Of course, tofu cubes could be used as well.

My husband and I love Thai food, and especially Pad Thai, but are to frequently disappointed when we are served rice noodles swimming in that hideous, fluorescent pink sweet and sour sauce that you find in cheap Chinese food places. That is not Pad Thai. Pad Thai sauce is sweet and sour in flavor, but is brown in color, and the final dish is usually quite dry. The sour component comes from tamarind, a tropical pod like fruit that is processed into a paste. Tamarind paste can be found at any Asian grocery store. There is a great Asian grocery on the corner of Monterey and Johnson streets in San Luis Obispo. Tamarind can be bought as a paste, or as a big block of dried fruit with the seeds. If you buy the big block, just cut off pieces, soak in a couple tablespoons of hot water, and then press through a small sieve to get all the pulp but no seeds. The seeds are large, you won’t miss them. The sweet component of the sauce typically comes from palm sugar, but I just used brown sugar in mine. Fish sauce is the salty element of the sauce, but again, being vegetarian I omitted this part and replaced it with an equal mixture of lime juice and soy sauce.

I packed this Pad Thai full of beautiful spring veggies I picked up on Saturday. The asparagus still looks and tastes great, but is getting thicker by the week. The snap peas are wonderful and I had to use them here. Red scallions are showing up at the market, as well as green garlic. I also used carrots to add some color. I used the best eggs you could ever buy; Farmer Jim’s eggs from Park Organics. His hens are laying generous amounts of eggs right now, so buy them while you can. They have the orangest yolks you will ever see (yolk color is a reflection of nutrient content and of what the hens are eating; greens, bugs, and all that good stuff hens are suppose to eat), and the cleanest egg flavor you will ever taste. These are the kind of eggs I feel are worth eating. Anyways, enough with my ranting, on to the recipe! Once everything is prepped, this dish goes quite quickly, so don't be intimidated by the list of ingredients.

Spring Vegetable Pad Thai
Serves 2-4 as an entree

Sauce

-2 tablespoons tamarind pulp

-2 tablespoons brown sugar

-2 tablespoons lime juice

-2 tablespoons shoyu or low sodium soy sauce

Chili-Vinegar Sauce

-1/4 cup brown rice or rice wine vinegar

-1/2-1 teaspoons sambal olek or chili flakes

-1/2-1 teaspoon sugar, or other sweetener like agave nectar

Pad Thai
-10 ounces dry Thai rice noodles

-2 tablespoons peanut oil or other high heat oil
-1 bunch thin asparagus, trimmed and
cut into ½ inch pieces
-15 snap peas cut into ½ inch pieces
-2 thin carrots, cut in half and thinly sliced
-2 eggs, whisked

-5 red scallions, sliced

-1 cup fresh mung bean sprouts
-3 cloves garlic, minced
-1 tablespoon minced fresh ginger

Cook the rice noodles according to the package directions. Set aside.

Whisk sauce ingredients together and set aside. Whisk chili-vinegar sauce ingredients together and set aside.

Heat 1 tablespoon of the peanut oil, or other chosen oil, in a large wok set over high heat. When a whisper of smoke shows, add in the asparagus and snap peas. Toss constantly with a large spatula for 1-2 minutes. Add in the carrots and toss 1 minute more. Push the vegetables up the side of the wok and pour the whisked egg into the bottom. Stir the egg constantly for 1 minute, or until scrambled. Toss the cooked vegetables back in with the egg. Add in the mung bean sprouts, scallions, ginger, and garlic. Toss constantly for 1 minute more. Remove the vegetables from the pan and set aside.

Immediately re-heat the wok with the remaining tablespoon of oil. When hot, add in the rice noodles and toss constantly, pressing the noodles to the side of the wok to slightly brown and sear. Toss for about 1-2 minutes, add the vegetables back in along with the sauce, and toss 1 minute more to combine. Serve hot with lime wedges and the chili-vinegar sauce.

Black Eyed Peas and Collard Greens

This dish is delicious! Just what I needed on a cold and windy night. I am a big fan of leafy greens, and the collards at the market were looking quite beautiful. The thick, dense leaves of collard greens are packed with nutrition, boasting terrific amounts of folate (for all you mamas-to-be out there), calcium, cancer fighting phytochemicals, and minerals. I personally believe that collards are what Popeye was eating, not spinach; they seem to have a strengthening power that is un-explainable. Though both black eyed peas and collard greens are particularly popular in the southern United States, they are used all over the world. Black eyed peas are actually native to North Africa, and collards are quite popular in the Mediterranean. Soaking the black eyed peas shortens their cooking time, but not by that much, so it is not necessary. The older your peas, the longer the cooking time. Mine only took about 30 minutes with soaking, but I have had black eyed peas take almost 1 1/2 hours, so be patient if need be.

My recipe is not traditional; there is no bacon or ham. I added a small amount of diced preserved tomato for color and a little sweet/acidity dynamic, which worked really well. A splash of fresh squeezed lemon juice right at the end is just perfect.

Black Eyed Peas and Collard Greens

Serves 4 as a main course with rice

-1 cup dried black eyed peas, soaked in 3 cups water for 6 hours to overnight, floating and discolored peas discarded
-1 bunch collard greens, washed, thick ribs removed, and leaves sliced

-2 tablespoons extra virgin olive oil

-1 small yellow onion, diced small

-3 cloves garlic, minced

-2 preserved plum tomatoes, diced

-Squeeze of fresh lemon juice (less than half of a lemon)

-salt and fresh ground white pepper

Place the peas in a large pot and cover with water by 2 inches. Bring to a simmer and cook, skimming any scum that rises to the surface, until the peas are tender but still holding there shape, about 30 minutes to 1 hour depending on the age of the peas. Drain and rinse again in cold water. Set aside.

Bring a large pot of salted water to a boil. Drop in the sliced collard greens and cook until just tender and bright green, about 3-5 minutes. Drain immediately and run under cold water to stop the cooking process. Drain well and set aside.

Heat the extra virgin olive oil in a large saute pan over medium-high heat. When hot, add in the onion and saute until beginning to soften and slightly brown, about 3-4 minutes. Turn the heat to medium and add in the garlic and tomato. Saute another 2-3 minutes. Add in the peas and collard greens and a little salt and fresh ground white pepper. Heat through, adding a little water or vegetable stock if the mixture seems too dry. Taste and adjust seasoning with salt, fresh ground white pepper, and a squeeze of lemon juice. Serve hot as is, or with brown basmati rice.

Our Favorite Summer Dinner

This beautiful platter of summer vegetables and feta cheese has become one my husband and I's favorite summer dinners. It is so easy to do and tastes wonderful. This is a great way to showcase all those amazing heirloom tomatoes available right now at the farmers market. Make sure you use a good quality feta cheese. The one I use is a sheep milk feta made in Israel. I buy it at Trader Joe's, and it is delicious (and free of hormones, even better!!). The secret here is to keep it simple and to season to taste, that is why there is no recipe, just guidelines. Let the vegetables and cheese speak for them selves. I consider items such as high quality extra virgin olive oil and good vinegars to be seasonings, so they should be added to personal taste. We usually eat this with toasted baguette, toasted whole grain country bread, or with whole wheat pita bread. You can put the platter together ahead of time, just do not season the tomatoes until last minute, including the drizzle of olive oil.

Our Favorite Summer Dinner

For the Tomatoes

-Heirloom tomatoes of all kinds, sliced or cut into wedges

-Chopped fresh basil

-High quality extra virgin olive oil

-Salt and fresh ground black pepper

Decoratively place the cut tomatoes onto a big platter. Drizzle with good extra virgin olive oil, and sprinkle with chopped fresh basil, salt, and fresh ground black pepper.

For the Feta

-1/2 block of sheep milk feta, sliced

-High quality extra virgin olive oil

-Sprinkling of red chili flakes

Place the feta slices next to the tomatoes, drizzle with olive oil, and sprinkle with red chili flakes.

For the Green Bean and Cucumber Salad

-Steamed green beans, cut into thirds (probably about 1/2 pound)

-1 cucumber, thinly sliced

-1/4 cup of quartered kalamata olives

-Drizzle of red wine vinegar (probably about 2-3 tablespoons)

-High quality extra virgin olive oil (about 3 tablespoons)

-Salt and fresh ground pepper

Toss the green beans, cucumber, and olives together. Drizzle with red wine vinegar and olive oil. Season to taste with salt and pepper, and adjust vinegar and olive oil to desired taste.

Spaghetti with Heirloom Tomatoes, Leeks, and Olives

Here is a quick recipe to try. It screams summer, is quite fantastic, and really easy to make. Make sure to add the heirloom tomatoes right at the end so they do not get overcooked. You just want to warm them through. I used a large variety of heirlooms including Cherokee Purple, Green Zebra, and Pineapple. If you live in the Central Coast area, there is a man who sells all of these beautiful tomatoes at both the Morro Bay market (Thursdays, 3-5 p.m., Spencer's shopping center), and the Los Osos market (Monday, 2-4:30 p.m., Baywood).

Spaghetti with Heirloom Tomatoes, Leeks, and Olives

-8 oz dry spaghetti (whole wheat or regular)
-2 tablespoons extra virgin olive oil
-1 large or 2 small leeks, white and light green parts only
thinly sliced into half moons
-3 large cloves garlic, sliced thin
- ½ cup dry white wine

-Zest of 1 small lemon

-1/4 cup kalamata olives, quartered

-2 cups roughly chopped heirloom tomatoes

-1/4 cup thinly sliced basil

-Salt, black pepper, and a pinch of chili flakes to taste

Bring a large pot of salted water to a boil.

Heat the extra virgin olive oil in a large sauté pan over medium heat. When hot, add in the leeks and a pinch of salt. Sweat the leeks until they become soft and tender, stirring frequently, about 7-10 minutes. Adjust the heat if necessary to avoid too much browning. Add in the sliced garlic and sweat 2 minutes more.

While the leeks are cooking, add the spaghetti to the boiling water. Cook the spaghetti according to package directions, or until the spaghetti is tender but al dente. Strain, reserving ¼ cup of the pasta water. Place the hot pasta in a large bowl.

Add the white wine, lemon zest, and kalamata olives to the leeks. Cook about 3 minutes, or until the juices in the pan have reduced by about half. Add in the tomatoes and the reserved pasta water. Cook just until the tomatoes become warm and the sauce is slightly thick. Season with salt, black pepper, and a small pinch of chili flakes to taste. Pour the hot sauce over the pasta, add in the basil, and toss to distribute. Serve hot.

Eggs Baked with Tomatoes, Summer Squash, and Red Onions

I think eggs are highly under appreciated. They have received a bad rap for raising cholesterol, though now many studies are suggesting otherwise. I have a different concern regarding the egg; its quality. Don't worry, I'll keep it short.

Eggs have always been an important component of the small family farm. Hens not only supply a farming family with plenty of tasty, high quality protein, but also with terrific manure to fertilize growing plants, as well as some pest control. But just like dairy and meats, much of our egg production has left the small family farm to be raised by enormous agribusinesses, losing most of the beautiful qualities an honest egg has to offer. Hens no longer roam free to peck at bugs and fill up on grasses, which is what gives an egg it's bright orange yolk and omega-3 fatty acid content. Instead, they are packed into small cages and fed highly un-natural diets, making their yolks and whites pale, unhealthy, and tasteless. No wonder we insist on omelettes overfilled with meats and cheeses, our eggs have no true flavor. I truly believe an omelette should be about the egg, not the huge mess added to it. Eggs (as well as dairy, meats, and good wine), should have flavors reminiscent of the landscape in which they have been raised. There is a beautiful word for this; Terroir. Terroir means "the tastes that emerge from the natural environment where a food is cultivated" (Trubeck, A. Eating Well Magazine; 3 Questions for a Food Anthropologist. August 2008, pg 16). Shouldn't all food follow this rule? On this note, I am begging you to use good eggs. Most store bought, industrially produced eggs are not worth the $1.69 you spend. Yes they are cheap, but for good reason; they offer nothing in flavor or nutrition. Spend $4.00 at your farmers market, or $3.69 for organic, free range eggs. Forgo the hormones and antibiotics. Taste, savour, and support farmers making a difference; not only in protecting diversity and natural landscape, but human health as well. Consider the true cost of a cheap egg, which ultimately exceeds it's cheap price tag. O.k., I'll stop ranting, most of you know me well and have heard this before.

This recipe is very good and easy to prepare. I would say it easily serves 2-4 as a main dish when served with a side of creamy polenta or rice pilaf. A nice loaf of fresh, crusty bread would also be excellent.

Eggs Baked With Tomatoes, Summer Squash, and Red Onions

-1 medium sized red onion, diced small

-3 small summer squash (zucchini, gold bar, crookneck...), cut in half and sliced 1/2 inch thick

-3 medium sized tomatoes, cut into large chunks

-1/2 tablespoon minced fresh thyme

-3 tablespoons chopped fresh basil

-2 1/2 tablespoons extra virgin olive oil

-4 to 5 large, free range, organic eggs

-salt and black pepper to taste

Pre-heat the oven to 375 degrees.

In a heavy 9 inch square ceramic baking dish, layer the diced red onion, squash, tomatoes, and herbs. Toss with the extra virgin olive oil and season with a little salt and black pepper. Place in the oven, covered, and bake for about 25-30 minutes, or until the vegetables become tender and the tomatoes have released their liquid. Taste the vegetables and add a little more seasoning if necessary. Crack the eggs into the vegetables, letting them rest right on top (they will settle in as they cook). Place back into the oven, uncovered, and cook until the eggs reach desired doneness; about 15 minutes for a medium cooked egg. Remove from the oven, sprinkle a little fresh salt on the eggs, and serve hot.