Carrot-Apple-Fennel Salad with Walnuts

One of my most favorite autumn vegetables (as if they all are not my favorite) is fennel. I think fennel is the best in autumn, even though you can get it year round in mild climates. When raw, it is crisp and refreshing with a licorice like scent and flavor. When sliced paper thin, it's crunch really adds a wonderful texture to salads. My husband and I actually love just plain raw fennel salads dressed simply with lemon juice and olive oil and some parsley, delicious! It is also wonderful cooked too. If someone tells me they don't like fennel, I make them some simple roast fennel and they take back their words every time. When cooked, it will lose much of it's licorice like flavor.

In this salad, paper thin fennel slices are combined with sliced apples and shredded carrots for a beautiful, colorful combination. I add raw walnuts for a little nuttiness and extra fat (the walnuts can be toasted, but their omega-3 fatty acids will be damaged in the process). A simple dressing and some fresh herbs is all this salad needs to finish it off. I like to use the fennel's fronds as an herb, so if you buy your fennel with the stalks on, save the fronds for an herb and the stalks for vegetable stock.

This salad is great with any white fish, chicken, or even pork, or along side a tomato chickpea stew.

Sorry, no picture today, the camera is acting up and I can't get it to work. I will post one later if possible.

Carrot-Apple-Fennel Salad with Walnuts

 Serves 4-6
 Autumn
-2 large carrots, peeled and shredded
-1 sweet, crisp apple (such as Gala)
-1 bulb fennel, fronds removed and reserved
-2-3 tablespoons lemon juice
-1 tablespoon agave nectar
-1 tablespoon apple cider vinegar
-3 tablespoons extra virgin olive oil
-1 tablespoon chopped parsley
-1 tablespoon chopped fennel frond
- ¼ cup chopped walnuts
-Salt and fresh ground pepper to taste



Place the shredded carrots into a large bowl and set aside.
Quarter the apple lengthwise and cut out the core. Halve the fennel bulb and cut out the core. Using a mandolin or very sharp knife, slice the apple and fennel thinly and add to the bowl with the carrots. Squeeze 2 tablespoons of the lemon juice over the vegetables and toss to coat. Season with salt and pepper.
In a small bowl whisk together the agave nectar, apple cider vinegar, extra virgin olive oil, parsley, and fennel frond. Pour over the salad and toss to coat. Add in the walnuts. Taste and adjust seasoning with more salt, pepper, and lemon juice if necessary.

Two Great Summer Condiments: Roasted Poblano and Tomatillo Sauce, and Mixed Tomato Pico De Gallo

Here are two great summer condiments to keep in the refrigerator; Roasted Poblano and Tomatillo Sauce, and Mixed Tomato Pico De Gallo. The poblano sauce is great to drizzle over quesadillas or corn crepes filled with black beans and goat cheese, and the pico de gallo is perfect for dipping organic corn chips, to roll into tortillas with avocado, or to eat with eggs. Both are quick to make and stay fresh in the fridge for at least 4 days, though the pico de gallo probably won't be around that long (ours hasn't anyway!). Sorry, no photos, our camera has been broken and we just have not gotten around to getting a new one.

Roasted Poblano and Tomatillo Sauce

-1 tablespoon extra virgin olive oil
-1/2 yellow onion, diced
-1 clove garlic, smashed
-1 poblano pepper, roasted, peeled and seeded, and chopped
-8 tomatillos, husks removed, tomatillos chopped
-1 teaspoon ground cumin
-1/2 cup vegetable stock
-salt and fresh ground pepper to taste

Heat the extra virgin olive oil in a medium sized sauce pan over medium heat. When hot, add in the diced onion. Cook until the onions begin to soften, about 3-4 minutes, stirring often. add in the rest of the ingredients and bring to a simmer. Cover, turn the heat down to low, and cook until the tomatillos are falling apart, about 15 minutes. Puree in a food processor until smooth and season to taste with salt and fresh ground pepper.

Mixed Tomato Pico De Gallo

-3 large tomatoes, chopped
-4 small yellow tomatoes, chopped
-2 small orange tomatoes, chopped
-Handful or sun gold tomatoes, quartered
-6 scallions, chopped
-1-2 cloves garlic, minced
-1 jalapeno, minced
-2 tablespoons citrus juice
-salt and fresh ground pepper to taste

Combine everything in a bowl and mix. Season to taste with citrus juice, salt, and fresh ground pepper. Let sit at least 15 minutes so the flavors can begin to meld.

Chilled Carrot Coconut Soup with Lime Pickled Red Carrots, Cilantro, and Sesame Seeds

The carrots at the market have been amazing the last couple of weeks. Esters's Farm sells beautiful bunches of rainbow carrots, which consist of the colors yellow, orange, white, and red. Though these carrots are beautiful to look at, I prefer the flavor of the regular orange carrots available right now. The rainbow ones are great to add a little color in garnishes. For the red carrots, do not peel them, or you lose the color. Also, they turn a dark, rusty brown when roasted, which is also gorgeous, but not red.

I am not usually a fan of chilled soups, but I love this one. I think it's the coconut milk. This soup becomes silky smooth from the coconut fat. A little of this soup goes a long way, it is rich! I like to serve it in little bowls or cups as an appetizer. The flavor of the carrots is of utmost importance here, so only use the best. I use the red carrots for the lime pickled carrots to give a little color contrast. The sweet and sour red carrots go wonderfully with the fatty coconut in the soup.

Carrot Coconut Soup with Lime Pickled Red Carrots, Cilantro, and Sesame Seeds
Serves 2-4 as a small serving appetizer
Spring, Summer, Autumn

Pickled Carrots
-2 red carrots, sliced into
paper thin rounds
-Juice of ½ lime
-1 ½ - 2 teaspoons agave nectar
-1-2 teaspoons umeboshi plum vinegar
-touch of chili paste
-1 teaspoon toasted sesame oil

Carrot Coconut Soup
- ½ small yellow onion, sliced
- ¾ pounds carrots, sliced
- ¼ hot jalapeno, or ½ of a mild one, sliced
- ½ tablespoon minced ginger
-1 clove garlic, smashed
-2 cups vegetable stock
-1 cup coconut milk, plus extra for drizzling
-Salt and fresh ground white pepper

Soup Garnish
-chopped cilantro leaves
- ½ tablespoon toasted sesame seeds

For the Pickled Carrots: Combine the paper thin carrot slices with the lime juice, agave nectar, plum vinegar, chili paste, and sesame oil. Toss to combine and set aside.

For the Carrot Coconut Soup: Combine the sliced onions, sliced carrots, jalapeno, ginger, garlic, and vegetable stock in a 2 ½ - 3 quart soup pot. Bring to a simmer and cook until the vegetables are very tender. Puree the soup in a blender, in batches if necessary, until completely smooth. Add in the coconut milk and blend again. Season to taste with salt and fresh ground white pepper. Pour the soup into a shallow bowl and place into the refrigerator. Chill until quite cool.
Pull out the soup and ladle into small bowls or cups. Top with a helping of the pickled carrots, chopped cilantro leaves, toasted sesame seeds, and a light drizzling of extra coconut milk.

Early Summer Vegetable and Kamut Berry Salad

This whole grain salad was made spur of the moment, and was delicious. The farmers market was just beautiful on Saturday, and this salad showcases some of the most recent new comers to the market. Kamut Berries (as well as spelt) are an ancient type of wheat, easily digestible, and hypoallergenic. Many people with wheat sensitivities find they can consume Kamut berries. Quick note about cooking Kamut, or any type of wheat berry; they are very chewy. It can be hard to tell when wheat berries are done. They will be tender, non chalky, very chewy, and void of any raw flavor.

Early Summer Vegetable and Kamut Berry Salad
Serves 4 as a side dish, 2 as a light lunch

-1 golden beet
- ½ cup kamut berries
- ¼ pound green beans, stemmed
-7-10 grape or cherry tomatoes, quartered
- ¼ cup minced red onion
-Handful chopped and toasted hazelnuts
-1 tablespoon chopped mint leaves
-1/2 tablespoon chopped tarragon
-1 tablespoon chopped parsley
-3-4 tablespoons Sherry Vinaigrette
-Salt and fresh ground white pepper to taste

Pre-heat the oven to 350̊F.

Wash and trim the golden beet. Wrap in foil and place in the oven. Bake the beet, letting it steam in the foil, until tender, about 45-60 minutes. Un-wrap the foil and let cool. Peel and dice the beet into small cubes. Set aside.

In a small sauce pan, place the kamut berries and cover with 2 ½ cups water and a pinch of salt. Bring to a simmer, cover, and cook until tender but still chewy, about 45-60 minutes depending on the age of the berries. Drain, cool, and set aside.
Cut the green beans into thirds. Steam or blanch until tender but still slightly crisp, about 4 minutes. Shock under cold running water and set aside.

Combined the diced beet, kamut berries, green beans, tomatoes, red onion, hazelnuts, mint, tarragon, parsley, and 3 tablespoons of the sherry vinaigrette in a large bowl. Mix well and taste for seasoning. If the salad seems dry, add a little more vinaigrette. Remember, you can always add more, but never take away. Adjust seasoning to taste with salt and fresh ground white pepper.

Sauteed Zucchini and Fava Beans with Mint and Tarragon

Lots of summer vegetables are showing up at the market such as green beans, tomatoes, peaches, and zucchini. Lots of zucchini actually, and here is my first recipe of the season. I had to add in fava beans, they will not be around for very long!My nine month old daughter has discovered she loves steamed zucchini chunks, it is her new favorite snack!

Sauteed Zucchini and Fava Beans with Mint and Tarragon
Serves 4 as a side dish
Early Summer

-1 1/2 pounds fresh fava beans
-1 1/2 tablespoons extra virgin olive oil
-2 shallot lobes, sliced thin
-8 small zucchini, sliced into thin rounds
-2 tablespoons chopped mint
-1 tablespoon chopped tarragon
-1 tablespoon butter
-salt and fresh ground white pepper to taste

Peel the fava bean pods and remove the beans. Bring a pot of water to a boil. Blanch the fava beans until tender, about 2-4 minutes for smaller, very fresh beans, longer for larger, older beans. Drain and shock under cold running water. Slip the beans out of their skins. Discard the skins and set the beans aside.

Heat the extra virgin olive oil in a large saute pan over high heat. When hot, add in the sliced shallots. Cook 2 minutes or until slighty soft and beginning to brown. Add in the zucchini and a little salt and white pepper. Saute, stirring frequently, until the zucchini are just tender and slightly brown, about 5 minutes. Add in the fava beans, mint, tarragon, and butter. Heat through and allow the butter to melt. Season to taste with salt and fresh ground white pepper.

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Two Great Appetizers

Artichokes and cauliflower are two of my favorite spring vegetables. In the two following recipes, they both are prepared into terrific appetizers, or would be great in a tapas spread. For the first, artichokes are combined with smooth and creamy pine nuts to make a wonderful pesto, which is then stuffed into cremini mushrooms. This pesto, if you have any left over, keeps well in a glass jar with a little olive oil on top. Left overs can be used as a sandwich spread, as a crostini topping, or even on pasta.

The second is a pungent and intriguing plate of large cauliflower florets roasted with yellow curry powder. Great served warm, or even at room temperature.

Artichoke-Pine Nut Pesto Stuffed Mushrooms

For the Pesto
-1 tablespoons extra virgin olive oil
- 1 large shallot lobe, minced -
-2 medium artichokes, trimmed and quartered
-1 strip lemon peel
- ½ cup pine nuts
-1 teaspoons minced fresh chives
-1 teaspoon minced fresh thyme
-1 teaspoons minced fresh parsley
-Salt and fresh ground white pepper

Heat the extra virgin olive oil in a large sauté pan over medium heat. When hot, add in the minced shallot lobe. Sauté, stirring often, until the shallots are soft, about 3 minutes. Add in the artichokes and strips of lemon peel. Just cover with water or vegetable stock, season with a pinch of salt, and bring to a simmer. Cover the pan and simmer the artichokes until tender and only a tablespoon or so of liquid remains. Remove the lemon peel.

Place the warm artichokes into the bowl of a food processor fitted with an S blade. Add in the fresh herbs and a little salt and white pepper. Pulse the processor to grind the artichokes into a coarse puree. Taste and adjust seasoning as necessary.

For the Mushrooms
-15-20 cremini or white button mushrooms, stems removed
-1-2 tablespoons extra virgin olive oil
-Salt and fresh ground white pepper

Pre-heat the oven to 375̊F.

Wipe the mushrooms clean with a damp paper towel or wash cloth. Toss the mushrooms with 1-2 tablespoon extra virgin olive. Use just enough oil to coast the mushrooms. Season with a little salt and fresh ground white pepper.

Place the mushrooms in a large baking dish in one single layer, stem end facing up. Cover with foil and bake in the oven until the mushrooms are tender, about 15minutes. Remove the foil, and pour out the juice that has collected in each mushroom. I save this juice to add to stock, or to make vinaigrettes, or even to thin the artichoke pesto if it is too thick.

Fill each mushroom with a good spoonful of the pesto. Cover the dish back up with foil, place in the oven, and warm the mushrooms through, 5-10 minutes more. Serve hot or at room temperature.


Curry Roasted Cauliflower Florets
-1 head of white cauliflower
-1-2 tablespoons extra virgin olive oil
-1 ½ - 2 tablespoons curry powder
-Salt and fresh ground white pepper

Pre-heat the oven to 400̊F.

Remove the leaves from the cauliflower. Divide the cauliflower into large florets. Toss the florets with the extra virgin olive oil, curry powder, salt, and fresh ground white pepper.

Line 2 baking sheets with baking paper. Place the cauliflower in a single layer on the baking sheets.Place the cauliflower in the oven and roast, stiring from time to time, until slightly brown and the cauliflower is tender. Serve hot or at room temperature.

Red Romaine, Asparagus,and Radish Salad with Sweet and Creamy MeyerLemon-Tahini Dressing

Where do I start! I love salad (I think I have mentioned this before), and spring time is when I really get to enjoy salads almost on a daily basis.

Salads,in my mind, have to have certain components to be really good. For starters, all ingredients must be fresh, seasonal, and of the highest quality. Two; there needs to be a variety of colors, textures, and flavors, but of course,they need to compliment each other. And three; the dressing or vinaigrette needs to be good. I am sorry (not really), but no ranch dressing in my book. This salad meets all my required components. The red romaine (Clark Valley Farms), is beautiful; crunchy, juicy, red on the tips and outside leaves,and light green the closer you get towards the heart. This week is the first week that I have seen such beautiful radishes (again, Clark Valley), I couldn't resist. Their gorgeous red color just pulled me in. Sliced thin, they offer a little crunch, a little mouth feel, and a little spice. I also added steamed asparagus pieces, thinly sliced refreshing fennel, and good raw and fatty walnuts (radishes need a little fat to compliment their crunch and spice). The dressing is a mixture of local honey, local Meyer lemons, shallots, tahini (sesame seed paste), and excellent extra virgin olive oil.

Meyer lemons are my favorite acid to use in vinaigrettes and dressings during the spring. According to Food Lover's Companion (Herbst, S.T. 3rd edition. Barron's Educational Series, 2001), a Meyer lemon is a cross between a lemon and an orange. Compared to a regular lemon, Meyer lemons have very smooth skin; sweeter, less acidic juice; are quite fragrant; and are rounder in shape. This dressing can be used in any salad, and is especially good with wild rice and asparagus. If you don't have tahini, or you just don't like it, pureed avocado would be just as good. Once you make your own dressings and vinaigrette, you will never buy an already made one again!

I like to garnish this salad with raw walnuts (not toasted to preserve their precious omega-3s), and the fronds from the bulb of fennel. Tarragon leaves would also be a nice garnish here as well. I always add herbs to my salads; they add such a nice surprise in between bites!

Red Romaine, Asparagus, and Radish Salad with

Sweet and Creamy Meyer Lemon-Tahini Dressing

Serves 2-4 as a first course or last course

Spring

Dressing

-1 tablespoon minced shallot

-1 tablespoon honey

-juice of 2 Meyer Lemons

-1 tablespoon raw apple cider vinegar

-1 tablespoon tahini

-1/2 cup extra virgin olive oil, or to taste

In a pint sized glass mason jar, combine all ingredients except the extra virgin olive oil. Close the lid tight and shake well. Add the olive oil and shake well again. Set aside.

Salad

-1 head red romaine, cut into fork size pieces, washed and spun dry

-1/2 bulb fennel, core removed,sliced thin on a mandolin (a Benrinner mandolin is my favorite)

-3-4 Cherry Belle radishes, washed and sliced thin

-10 asparagus spears, cut into 1/2 inch lengths, steamed and quickly cooled

-Handful of chopped, raw walnuts

-Fennel fronds for garnish

Combine all ingredients in a large bowl or on a plate. Serve with the dressing on the side.

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.

Welcome Spring Soup

Hello Spring! Finally, winter seems to be coming to a close. Not that we really have true winters here on the Central Coast. I love spring, and I love the spring farmers market even more. Asparagus, fresh peas, pea tendrils, artichokes, baby rainbow chard, baby beets, spring onions, and spring garlic are all showing up at the market. To welcome in spring, I decided to make a green soup filled with quintessential spring vegetables. This soup was not only inspired by spring, but also by my daughter's new favorite solid food combination; green pea and spinach puree.

This soup is a very green puree of spring onions, green peas, and spinach, and is garnished with sauteed asparagus, pea tendrils, and a drizzle of good extra virgin olive oil. Beautiful purple chive blossoms or arugula blossoms would be a perfect garnish as well. This soup is also quick to make, and can easily be made with frozen green peas.

Welcome Spring Soup


For the Soup

-1 tablespoon extra virgin olive oil
-2 spring onions, bulb only, sliced
-1 large garlic clove, sliced
-1 tablespoon minced fresh thyme
-1 strip myer lemon peel (optional)
-3 1/2 -4 cups vegetable stock or water
-4 cups green peas
-3 large handfuls cleaned baby spinach
-salt and fresh ground white pepper

For the Garnish
-1/2 tablespoon extra virgin olive oil
-1 bunch thin asparagus, or 1/2 bunch thick asparagus, trimmed and cut into 1/2 inch pieces
-2 large handfuls cleaned pea tendrils
-salt and fresh ground white pepper
-exceptional quality extra virgin olive oil for garnish

In a 4 quart soup pot, heat the tablespoon of extra virgin olive oil over medium high heat. When hot, add in the spring onions and garlic. Add a small amount of salt and sweat the onions until soft, about 3-4 minutes. Add in the mined thyme, lemon peel, and 3 1/2 cups of stock or water. Season again with a little salt and white pepper. Bring to a simmer, and simmer 10 minutes. Add in the peas and cook until tender, about 3-5 minutes depending on the size and freshness of the peas. If using frozen green peas, cook just ntil the soup returns to a boil. Add the spinach leaves, turn off the heat, and stir until the spinach has wilted. Blend the soup, in batches if necessary, until smooth. Pass the soup through a fine mesh strainer for a thinner, smoother soup, or leave as is. Add the additional 1/2 cup stock if the soup seems too thick.

Heat the 1/2 tablespoon of extra virgin olive oil in a medium sized saute pan over medium heat. When hot, add in the asparagus and saute until tender. Add in the pea leaves and saute about 1-2 minutes more, or until tender. Season with salt and white pepper.

Re-heat the soup if need be and season to taste with salt and white pepper. Ladle the warm soup into bowls and garnish with a spoonful of the asparagus and pea tendrils. Drizzle with extra virgin olive oil, and sprinkle with chive or arugula blossoms if available. Serves 4.

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.

Harvest Squash Soup

Autumn is my absolute favorite time of year. The farmer's market is overflowing with an abundance of produce. I love how summer vegetables and fruit linger into November and mingle along side both autumn and winter produce. Hard squashes are a favorite of most during this time of year, so I thought I would share my best recipe for Winter Squash Soup. I developed this recipe last autumn. I wanted something that really let the squash speak for itself instead of being hidden and masked by lots of different flavors such as ginger, curry, or apple. Any hard squash can be used in this recipe, but keep in mind that some squashes are starchier than others, requiring a little more vegetable stock to achieve the right consistency. Kobacha is probably the starchiest, so add vegetable stock accordingly. Though not neccessary to make this soup good, toasted pumpkin seed oil is an indulgence, quite expensive, and well worth every penny. A little goes a very long way, so just a drizzle in each bowl of soup is enough. The oil puts this soup over the top.

As you can probably guess, I am still quite busy with my new little Ellissa. She is my world and keeps me occupied most of the day. I hope to start posting more regularly as she becomes more accustomed to the world, but no promises.

Harvest Squash Soup with Toasted Pumpkin Seed Oil
*Serves 4-6 as a first course, or 2-4 as a main course
*Autumn, Winter

-2½-3 lb winter squash such as Acorn, Kobacha
or Butternut Squash
-1 tablespoon extra virgin olive oil
-1 small sized yellow onion, sliced
-1 large clove garlic, smashed
-3½-4½ cups autumn vegetable stock, or more if necessary
-1½ teaspoons smoky paprika
-2 teaspoons chopped fresh thyme

-1/2 of a cinnamon stick

-Salt and fresh round white pepper to taste

-Toasted pumpkin seeds (to garnish)

-Toasted pumpkin seed oil (to garnish)

Pre-heat the oven to 375̊F. Cut the winter squash in half length wise using a heavy, sharp knife. Scoop out the seeds, and drizzle the squash halves with half of the olive oil. Line a baking sheet with baking paper and place the squash halves cut side down on the sheet. Roast in the oven until quite soft, about 30-45 minutes. If using Kobacha squash, you might find the flesh much starchier than expected, and not as soft. To tell if it is done roasting, scoop a little of the flesh and if it resembles baked potato flesh, it is done.

Heat a heavy, medium sized soup pot over medium heat. When warm, add in the rest of the olive oil, along with the onions and chopped garlic. Cook until the onions become slightly soft. Add in the squash pulp, about 3 ½ cups of stock, paprika, half of the thyme, and the cinnamon stick. Season with salt and pepper and bring to a simmer. Allow the soup to simmer until the squash becomes very tender, and the soup seems like it is almost pureed, about 15-20 minutes. Turn off the heat, remove the cinnamon stick, and prepare a blender.

Blend the soup on high, in batches if necessary, until very smooth. If the soup is too thick, add in additional stock. The amount of stock needed is determined by how starchy the squash is. When finished, the soup should be the consistency of heavy cream. Return to the pan and turn the heat on low to re-warm. Taste and adjust the seasoning with salt and pepper. Ladle into warm bowls and garnish with toasted pumpkin seeds, a drizzling of deep green, toasted pumpkin seed oil, and a sprinkling of the chopped, left over thyme.

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.

Summer Panzanella Salad

Panzanella salad is traditionally an Italian bread salad made with tomatoes, onions, stale bread chunks, basil, vinegar, and olive oil. Some recipes call for soaking the stale bread in water to soften and then the water is squeezed out, while others prefer the bread crunchy or even toasted. Cucumbers, peppers, and other herbs may also be used.

I personally like to use bread chunks that have been tossed in a little olive oil and toasted in the oven. This allows the bread chunks to soak up the dressing and become slightly chewy. Bread soaked in water first and then squeezed out leads to a soggier salad. I also like to add cucumbers and peppers. In this recipe I used Armenian cucumbers. Armenian cucumbers are long, curled, and a very light green color with shallow grooves running the length of the cucumber. They are quite crunchy with smooth, firm flesh and thin skin that does not need to be peeled. Armenian cucumbers seem to be less watery than English cucumbers, so they do not leech lots of liquid once salted in a salad. But by all means, any cucumber will do for this recipe. I also used an Italian green pepper, which is a long, slightly twisted pepper with thin flesh and a small seed pocket. It does not resemble a green bell pepper at all, but does taste slightly similar. Italian green peppers are a bit stronger and more peppery, but with no heat. They kind of taste like a jalapeno that lacks heat. Again, any kind of pepper could be used here such as red or green bell peppers, or even a jalapeno or Serrano if you like a little heat. The only thing I ask of you if you make this recipe is to use fresh herbs and a high quality cold-pressed extra virgin olive oil. The quality of the olive oil is very important since the bread will be soaking it up.

Summer Panzanella Salad

-1 small shallot, minced
-1 small clove garlic, minced
-1 medium sized Armenian cucumber cut in half
and sliced thin
-1 ½ cups mixed small tomatoes, sliced in half
-1 Italian green pepper, seeds removed, sliced thin
-1 cup toasted or stale bread cubes
-2 tablespoons chopped fresh basil
-2 tablespoons chopped fresh parsley

-2 tablespoons extra virgin olive oil

-1-1 1/2 tablespoons balsamic vinegar

-Salt and black pepper

Combine everything in a large bowl and toss to mix thoroughly. Season to taste with salt and black pepper. Let sit at least 15 minutes. Taste again and adjust seasoning if necessary, adding more extra virgin olive oil or balsamic vinegar if desired.

Mixed Summer Beans with Shallots and Pistachios

I spent the last four days at my parents house up by Yosemite and while there I went to the farmers market down in Fresno. Kind of old stomping grounds, I use to shop there for a restaurant I worked for about 5 years ago. All the same farmers and all the same great produce. I love my farmers market here in SLO, but the Fresno one does have some extras that we do not have (just yet anyway). Being so hot in the valley, the Fresno farmers market was overflowing with summer produce. Lots of tomatoes, all kinds of summer beans, okra, eggplants, basil, corn, and my favorite, watermelon (I bought one and it was delicious!). Many kinds of stone fruit including peaches, nectarines, plums, pluots, and apricots. Lots of berries too. Because it is so hot, the Fresno market does not have many of the items we have year round such as carrots, beets, broccoli, and greens (there were some greens, but they were quite shabby looking), so the SLO market does have an edge. There is a wonderful organic stand at the Fresno market that sells specialty Italian varieties of produce. I bought some terrific basil, Trumpet squash, and red torpedo onions. At another stand I bought the theme of today's recipe; mixed summer beans. I purchased Romano, yellow wax, and green beans. I plan on going back this Saturday since I will be in the area again for 4th of July. I will admit, I LOVE the heat and miss it during the summer months. I love Cayucos, but it is a little cold for me.

This recipe is delicious and quite beautiful. If you happen to see Royal Burgundy beans in addition to green beans and yellow wax, buy them. They will lose a little color once cooked, but they are still gorgeous. The fresh herbs in this recipe are essential, so if you can't find fresh oregano and thyme, then use fresh parsley or basil instead, don't substitute dry herbs. Other nuts can be used as well such as walnuts, hazelnuts, and almonds.

Mixed Summer Beans with Shallots and Pistachios

-1 pound mixed summer beans, tails removed
-2 shallots, minced
-1 tablespoon extra virgin olive oil
- ¼ cup pistachios, roughly chopped
-2 teaspoons minced fresh thyme

-1 teaspoon minced fresh oregano

-salt and white pepper to taste

-squeeze of lemon

Steam the beans in a steamer basket set over boiling water until tender but still with a slight bite (al dente). Alternatively, blanch the beans in boiling salted water until al dente. When tender, immediately run under cold water or shock in ice water to stop the cooking process and set the color. If using Royal Burgundy beans, the purple color will fade a bit with cooking. Set aside.
Heat the extra virgin olive oil in a large sauté pan over medium heat. When hot, add in the minced shallots. Sweat the shallots until they soften and just slightly brown, about 4-5 minutes. Add in the pistachios, cooked beans, fresh chopped herbs, and about 1-2 tablespoons water or vegetable stock. Stir to combine and heat through, about 3-5 minutes more. Season to taste with salt, white pepper, and a squeeze of lemon.

Eggplant-Tomato Gratin

According to Food Lover's Companion (Herbst, S.H. 2001, 3rd ed.), a Gratin is any dish that is topped with cheese or bread crumbs and browned until crispy under a broiler or in the oven. A Gratin can also refer to the actual cooking vessel of the ingredients, and is usually shallow and wide to allow for maximum surface area of crispy cheese and breadcrumbs. Either way, gratins (as a cooking vessel or as a prepared dish), are beautiful things!

In most instances, thinly sliced vegetables are layered into a shallow baking dish with herbs, seasoning, butter or olive oil, and sometimes cream or stock, and then baked until savory soft, topped with cheese, breadcrumbs, or both, and then browned under the broiler. Sometimes the vegetables can be cut in larger chunks or slices, or even cubed. Potatoes are most commonly used in gratins, but most vegetables will work. Vegetables especially suited to gratins include root vegetables (celery root is terrific), eggplant, tomatoes, peppers, and winter squash. Adding cream, butter, and cheese in between layers will create a very rich gratin, while using just olive oil and softer, juicer vegetables are good for lighter, less filling gratins.

The following recipe is simple and quick to prepare despite what looks like lengthy directions. The slicing of the vegetables and chopping of herbs takes 10 minutes, and making the breadcrumbs takes 5. Use already prepared breadcrumbs if you like, making prep time even less. My recipe for garlic breadcrumbs makes more than you will need, but they freeze very well and are easy to pull out and sprinkle on almost anything baked to add flavor and texture. Top fresh tomatoes with the crumbs and broil for a great side dish, or use as a binder or soup thickener. I used 2 small eggplants for this dish weighing about 3 ounces each. I prefer small, baby eggplants or thin Asian eggplants over the large globe style; I find them less bitter and feel they have better flavor and texture. If you use a large eggplant, which is perfectly fine, you will probably need less slices to cover the bottom of your baking dish. For my cooking vessel I used a shallow Le Creuset ceramic baking dish (a wedding gift from my wonderful culinary arts students), but any shallow baking dish will work. You can also make individual gratins if you like, separating the ingredients into individual creme brulee style ceramic dishes and shortening the cooking time. The cooking time for this gratin is lengthy (most are), but necessary to create a savory soft texture and to concentrate the juices from the tomatoes.

Eggplant-Tomato Gratin with Garlic Breadcrumbs

For the Gratin
-4 tablespoons extra virgin olive oil
-8 slices eggplant, ¼ inch thick
- ½ sweet yellow onion, sliced thin
-9-10 slices fresh tomato, ¼ inch thick
- ½ tablespoon chopped fresh thyme
- ½ tablespoon chopped fresh oregano
-1 tablespoon chopped fresh basil
-salt and black pepper

For the Bread Crumbs

-3 slices bread, toasted until dry
-2-3 cloves garlic, minced

-1 teaspoon extra virgin olive oil

-1/2 tablespoon of gratin herbs

-small pinch of salt and black pepper

Pre-heat the oven to 400̊F.

Mix the chopped herbs together, setting aside ½ tablespoon for the bread crumbs.

Drizzle 1 tablespoon of the extra virgin olive oil all over the bottom of a 9” by 9” ceramic gratin or baking dish. Layer the slices of eggplant on top of the oil, overlapping if necessary. Season with a small amount of salt and black pepper. Spread the thinly sliced onions evenly over the eggplant. Drizzle with 1 tablespoon of the extra virgin olive oil and half of the chopped fresh herbs. Layer the tomato slices evenly over the onions, overlapping if necessary, and drizzle the remaining 2 tablespoons of extra virgin olive oil over the tomatoes. Season again with a small amount of salt and black pepper, and the rest of the fresh chopped herbs. Place the gratin dish, uncovered, into the oven and bake for 35-45 minutes, or until the sides begin to brown and the eggplant begins to soften. Place a cover over the gratin and continue baking another 20-25 minutes, or until the vegetables begin meltingly soft and tender. Remove the cover and bake 10-15 minutes more to concentrate the juices. Remove from the oven and set aside.

In a food processor fitted with an S-blade, grind the dry bread slices into crumbs. Add in the minced garlic, extra virgin olive oil, and reserved ½ tablespoon of chopped herbs. Grind again to mix. You will have more bread crumbs than you need, so save or freeze for another use.
Turn the oven to broil. Sprinkle 3-4 tablespoons of the bread crumbs over the top of the gratin. Place under the broiler and broil until the crumbs become brown and crispy, and the gratin juices are bubbling. Serve hot, warm, or even at room temperature.

Portabello Mushroom, Arugula, and Pine Nut Salad

Your probably beginning to notice that I love salads. Salads can contain almost anything you like and do not have to be restricted to just greens and chopped vegetables. Salads can be composed of cooked grains, potatoes, and pastas; they can be hot, warm, or cold; and they can contain a variety of textures, colors, and flavors. This salad in particular combines warm, cooked mushrooms with cool, spicy arugula, sweet tomatoes, and creamy pine nuts. The vinaigrette utilizes the warm juices from the cooked mushrooms to give it a depth of savoriness that you could never find in a store bought dressing.

Please do not be afraid of the ingredients list, I know it seems involved. The salad comes together quite easily and quickly. You can also use grilled mushrooms instead of baked, chopped tomatoes instead of cherry or grape tomatoes, and walnuts instead of pine nuts. Roasted and chopped red peppers would also be delicious here. Ahh, the wheels are turning and the possibilities endless. Most of the prep work can be done a day ahead, just do not combine any of the salad ingredients until last minute to keep them from getting soggy. The mushroom can always be re-warmed right before tossing the salad.

Mushrooms

-2 large or 4 small portabello mushrooms, cleaned of any dirt
-1 clove garlic, minced

-1/2 tablespoon chopped fresh parsley

-1 tablespoon balsamic vinegar

-salt and black pepper

Salad

-2 large handfuls baby arugula

-1 large handful baby spinach

-1 cup halved cherry or grape tomatoes

-1/4 cup chopped fresh basil

-1/4 cup lightly toasted pine nuts

Balsamic Vinaigrette

-1 tablespoon strained mushroom juice

-1 tablespoon balsamic vinegar

-1 1/2 teaspoons stone ground mustard

-1 teaspoon agave syrup

-3 tablespoons cold pressed extra virgin olive oil

For the Mushrooms

Preheat the oven to 375 degrees. Place the mushrooms in a shallow baking dish, gill side up. Mix together the minced garlic, chopped parsley, olive oil, and balsamic vinegar. Generously brush this mixture over the mushrooms, using all of it. Lightly season with salt and black pepper. Cover the pan with foil and place in the oven. Bake for about 15 minutes, or until the mushrooms are tender. Strain the juice that has collected in the pan and save. Set aside mushrooms and keep warm.

For the Balsamic Vinaigrette

In a bowl, whisk together 1 tablespoon of the reserved strained mushroom juice, the balsamic vinegar, mustard, and agave syrup. Slowly drizzle in the olive oil, while constantly whisking, to create an emulsified vinaigrette. Alternately, combined everything but the olive oil in a small glass jar with a tight fitting lid. Shake vigorously. Add in the olive oil and shake vigorously again. This will not create a permanent emulsification, but it is much easier to mix up when needed.

To Compose the Salad

Slice the mushrooms thinly on a bias and place decoratively on a platter. Toss the arugula, spinach, tomatoes, basil, and pine nuts together gently. Lightly season with a little salt and black pepper. Drizzle on as much vinaigrette as you like, without saturating, and gently toss with your hands. Pile the dressed salad on the platter with the mushrooms and serve.

Lime and Peanut Bathed Soba Noodles

This dish is actually a soba noodle salad filled with crunchy vegetables, cooling herbs, and a tangy lime-peanut dressing. I just think it sounds nice to be bathed in lime and peanut! I have been making soba noodle salads for a long time, and there are so many ways to vary this one recipe. Use calcium packed almond butter or tahini in place of the peanut butter, and change the vegetables and herbs according to the seasons. Replacing part of the nut butter with a light or dark miso will give the dressing a more dynamic Japanese flavor, while leaving it as is keeps the dish on the South East Asian side.

Soba noodles are a terrific, versatile ingredient. They are Japanese in orgin, and are made from a mixture of buckwheat flour and wheat flour. Sometimes wild yam is also added. Soba noodles have a darker color and heartier flavor than traditional wheat and rice noodles, which also work perfectly in this dish. Using a thin rice noodle would be more traditional to the South East Asian flavors of the other ingredients in the recipe, but I like the additional nutrition and flavor that soba noodles offer.

Buckwheat itself is native to Russia, and the so called grain is actually the seed to the buckwheat plant which is weed like and related to rhubarb. Buckwheat is grown all over as a crop cover to replenish lost nutrients in soil. It thrives is cold climates. The sprouted greens are quite nutritious as well and make a great addition to any salad. They have a very mild, earthy flavor. The grain is very substantial and will fill you up fast. It also digests slowly, so is wonderful for anyone suffering from blood sugar imbalances. Buckwheat is particularly high thiamine, riboflavin, and other B-complex vitamins. It is also high in calcium and phosphorus, as well as other minerals, and boasts quite a high lysine content (6.1%), which is greater than any other cereal grain. Buckwheat is also considered a good blood builder, removes toxic wastes from the body, and is good for the kidneys.

Soba noodles can be used in many different preparations other than this salad. They are great anywhere that a rice noodle or wheat noodle would be used in any Asian inspired dish. I particularly love them in a hot broth with fresh basil, cilantro, and jalapeno slivers added right at the end, finished with a squirt of lime. Very tasty! For the salad, make sure your mung bean sprouts and herbs are as fresh as possible. I love mint and cilantro, but any kind of basil would also be fantastic in this dish. I use shoyu in this recipe, which is an unpasteurized, naturally fermented soy sauce, but you can use low-sodium soy sauce if you like. I also use agave nectar (a syrup made from the same plant as tequila) because of its neutral flavor and low impact on blood sugar levels. Agave can be found in any health food store or Trader Joe's, is an excellent substitute for sugar, and is much more of a whole food.

Lime and Peanut Bathed Soba Noodles

For this salad, slicing the raw vegetables thinly is very important. I suggest using a Benrinner mandolin, but a sharp knife will work just as well. I slice the carrots into thin planks on my mandolin, and them cut them into very fine strips with a sharp knife. You could also grate the carrots on a box grater, or even peel them into long strips with a wide peeler.

Salad:

-6 oz dry soba noodles cooked according to package directions and cooled

-2 small cucumbers, sliced thinly into half moons

-2 small to medium sized carrots, peeled and cut into fine strips on a mandolin

-1 1/2 cups very fresh mung bean sprouts

-6 leaves crunchy lettuce such as romaine, sliced into thin strips

-1/2 cup cilantro leaves

-1/4 cup thinly sliced mint leaves

-1/4 cup toasted and chopped peanuts (optional)

Dressing:
-1/3 cup fresh squeezed lime juice

-1/2 teaspoon chili paste, or more to taste (I personally like more)

-3 tablespoons agave nectar

-2 tablespoons shoyu (soy sauce)

-1 teaspoon freshly grated ginger root

-1 clove garlic, minced fine

-3 to 4 tablespoons smooth, organic, natural peanut butter (use more if you like a thicker, fattier dressing).

To Make the Salad:

Combine the cooked and cooled soba noodles with all of the vegetables, but not the herbs. Combine well in a large bowl and set aside. To make the dressing, whisk together all ingredients until completely smooth. Taste to adjust seasoning with agave syrup, shoyu, and chili paste if desired. More shoyu means more saltiness, and agave more sweetness. Pour the dressing over the noodles and vegetables and toss to completely coat. Add in the fresh herbs. Remove the salad with tongs from the large bowl to a serving dish or tray. Sprinkle with the chopped peanuts. Any dressing leftover in the bowl can be used on any other salad.

New World Quinoa Pilaf

Native to Chile and referred to as the "Mother Grain" by the ancient Incas, Quinoa has been nourishing and sustaining civilizations for thousands of years. Quinoa is not a true grain in biological terms. It is the seed to a bushy plant that is a distant relative of spinach. Quinoa is used however just like most grains, and is a perfect stand in for rice and wheat. It is a small, round, flat seed that varies in colors from beige, to red, to black. It is a whole food, retaining both its germ and bran. When cooked, the germ creates a whitish ring around the quinoa with a little curly tail coming from the grain. I have been passionately in love with quinoa since the day I met it six years ago in a restaurant I worked in. I have been seeing it pop up more and more in cook books and food magazines, which is terrific as it deserves a high place in any whole foods kitchen.

Don't let the modesty of this tiny, mighty seed fool you; it is a powerhouse of nutrition. Quinoa is one of the few grains (amaranth and teff are the others), that is a complete protein, meaning it contains all 9 of the essential amino acids. Most grains are low in the amino acid lysine making their protein profile incomplete, but not quinoa. Quinoa is high in fiber which helps to protect our bowels and heart; it is packed full of minerals such as magnesium, zinc, phosphorus, iron, copper, and manganese; it is high in B vitamins which are essential for energy production, and it is also high vitamin E, a wonderful antioxidant and cell protector. Quinoa also contains no gluten, making it perfect for gluten sensitive people. It has a rather mild flavor that is quite pleasing, which I think would make it kid friendly. Quinoa goes well with most foods, but especially South American and Mexican flavors. It has an affinity for chilies, cumin, cilantro, lime, potatoes, sweet potatoes, avocado, tomatoes, and squash. Use quinoa in place of rice for a more nutritious meal. Quinoa can also be found in flour form and can be used in place of 25% of wheat flour in most recipes. Quinoa may first be rinsed before using to remove its natural coating of saponin, which is natures bug repellent. The saponin can be bitter and soaping tasting, but I have found that it just depends on the quinoa. I always cook a small bit just to see if this is even necessary, and I usually find that it is not. Saponins are not bad for you, so it is not a big deal, it all depends on your tastes. Quinoa can be found in any health food store or Trader Joes.

New World Quinoa Pilaf

This is not a completely traditional pilaf cooking method. Normally when cooking in the pilaf style, all of the ingredients are cooked together. However, I don't like overcooked summer squash with raw potato if you get my drift, so I tweak the method a little. The quinoa itself is cooked like a pilaf, then the rest of the ingredients are sauteed on the side and folded in.

-1 cup quinoa, rinsed
-1 3/4 cups water

-1 1/2 tablespoons extra virgin olive oil

-1/2 cup small diced purple onion

-1 teaspoon fresh ground cumin

-2 small Peruvian purple potatoes, diced small

-1 cup green beans cut into 1/2 inch lengths

-2 cloves garlic, minced

-1 Gold Bar summer squash, diced

-2 tablespoon chopped fresh cilantro

-salt and fresh ground pepper

-lime wedges to garnish

In a medium sized pot heat 1/2 tablespoon of the extra virgin olive oil over medium heat. When hot, add in the diced purple onion and sweat until translucent and beginning to soften, about 3-4 minutes. Add in the fresh ground cumin and cook about 30 seconds to 1 more minute. Add in the rinsed quinoa and stir to coat with the onions and oil. Let the quinoa slightly toast, about 2-3 minutes. Add in the water, a pinch of salt, and bring to a boil. The second it boils, turn down to a low simmer and cover. Cook the quinoa until all liquid has been absorbed and the germ of the quinoa begins to curl, about 15-20 minutes. Let rest, covered for at least 10 minutes.

Meanwhile, Heat the rest of the extra virgin olive oil in a large saute pan over medium heat. When hot, add in the diced potatoes. Stir often to prevent the potatoes from sticking, purple potatoes can be rather starchy sometimes and will stick easily. Cook until the potatoes begin to slightly brown and soften on the edges. Add in the cut green beans and a pinch of salt. Cook about2 more minutes. Add about 3-4 tablespoons (1/4 cup) water or stock to the pot and cover. Let steam about 3-4 minutes, or until the potatoes are almost completely soft. Remove the l;id and add in the squash and garlic. Continue cooking until the squash is just tender, as well as the green beans. Season with salt and pepper.

Stir the sauteed vegetables and chopped cilantro into the quinoa. Taste and adjust seasoning as necessary. Serve with lime wedges.

First of the Year Summer Squash and Romano Beans

Black Beauty, Gold Rush, Zephyr, Rond de Nice, Peter Pan, Eight Ball, Crook Neck, Middle Eastern; yellow, gold, black, deep green, white; long, skinny, thin, scalloped, round, trumpet shaped; only a prolific vegetable could come in such a bounty of enticing names, colors, and shapes. Summer squash, in its most general term, is a highly underestimated vegetable (or fruit I should say). I say underestimated because, like tomatoes which also have the same prolific nature, summer squash is available year round in every grocery store, yet in only 2-3 varieties. It is easy to take them for granted, as if they should be available year round. But like a tomato out of season, summer squash out of season can be watery, soggy, flimsy, and pithy, with no real flavor except that of which it is cooked in. I think my appreciation and love for all foods seasonal began with this fruit, and like so many other gardeners, it was one of the first foods I ever grew. Of course, again like everyone else, I planted about 8-9 plants thinking I could keep up with them. A truly rewarding experience as I shoved summer squash into every willing and not so willing refrigerator. My husband drew the line one night as we sat down to a dinner of sauteed zucchini, summer squash salad, and squash fritters. I am only allowed to plant 4-5 plants at the most now!

Come mid May to early June, farmers market stands everywhere are over piled with summer squash of all kinds. Look for, and even ask for, more interesting and unknown varieties such as trumpet squash (a sort of bulbed squash with a long, slender neck and golden green color. The flesh is a golden yellow with a butter flavor.); or Eight Ball (a perfectly round, very dark green ball of squash that does look quite similar to an eight ball). Don't be afraid to buy outside of the conventional zucchini and crook neck, you will be pleasantly surprised. When cooking such a tender food, the most devastating thing we can do is to overcook. Please do not overcook your squash, I am begging you! A few minutes in a saute pan is all it needs. Avoid adding extra water or too much moisture to summer squash, unless it is the form of a beautiful homemade dressing. Summer squash made into a raw salad is also a terrific way to utilize this abundant fruit. Just slice thin, or peel into ribbons, dress with a little lemon juice and a good glug of outstanding cold-pressed extra virgin olive oil, a summer herb such as basil, salt, and fresh ground black pepper. A terrific side dish for a BBQ. Add a few quartered grape tomatoes and some toasted whole grain bread spread with goat's cheese for a satisfying lunch. Your options are limitless.

The recipe below contains another prolific, truly summer vegetable with a general name; fresh summer beans. In this recipe I used the very first Romano beans available. Romano beans, also known as Italian flat beans, are a delicious, meaty, tender alternative to the classic round Kentucky Wonder or Blue Lake green bean. Romano beans are flat and wide, with a round bean inside, and like other summer beans and wax beans, they come in a range of greens to yellows to purples, and need minimal cooking. Look for them at your market, or even grow your own. They grow exactly like other fresh bush beans and the seeds can be found just about anywhere. Make a small spot for them in your summer garden and you will have plenty! They are wonderful with lots of olive oil and garlic, or lightly steamed and mixed with cucumbers and tomatoes with olive oil, salt, and black pepper. Their flavor is delicate, so keep it simple. Romano beans are also a classic addition to any summer minestrone (see the Spring Minestrone entry from Monday, April 28th).

Sauteed Summer Squash and Romano Beans with Tarragon

-1 generous tablespoon extra virgin olive oil
-4 summer squash of any kind, washed, cut in half, and sliced about 1/4 inch thick
-1/2 pound Romano beans, cut into thirds
-1 large garlic clove, minced
-salt and fresh ground pepper
-1 tablespoon chopped fresh tarragon


In a large saute pan, heat the olive oil over medium high heat. When hot, add in the sliced summer squash and Romano beans. Season with a little salt and pepper. Saute about 3-4 minutes, stirring often, until the squash and beans begin to soften on the edges. Add in the garlic and saute 2 more minutes, or until the squash and beans are tender but still slightly crisp to the bite. Turn off the heat and season with salt and pepper. Stir in the chopped tarragon and serve. This is also fantastic with toasted pine nuts added at the end of the saute.

Rosemary-Garlic Smothered Potatoes

Potatoes are an all time American favorite, as they should be, they are native to the Americas. Even so, the potato was not introduced into North America until the 18th century. According to Elizabeth Schneider, author of Vegetables, from Amaranth to Zucchini (2001, William Morrow, pg 500), the potato took the long route to North America via Irish immigrants instead of coming straight from their native South America. There are over 2,000 varieties of potatoes grown throughout the world, yet in America, only about four are regularly grown and consumed. Fortunately, because of farmers concerned about diversity and chefs looking for more interesting vegetables to put on their menus, our potato portfolio is expanding.

Small, petite potatoes are all the rage, as well as potatoes varying in colors from red, to gold, to white, to purple. It is good to experiment with all kinds to find the ones you enjoy the most. Just because the color is pretty does not mean the flavor is all that interesting. A potatoes texture can vary just as much as its color and shape. Some potatoes, such as reds, are waxy in texture and hold their shape well once cooked. Waxy potatoes are excellent for steaming, boiling, and roasting. Starchier potatoes, such as russets, have a fluffy, dry texture and fall apart more easily once cooked. Use these as mashed potatoes, or in potato gratins where their starch content is necessary to hold the gratin together. Blue or purple potatoes are quite popular because of their unusual, interesting color. Their flavor can be quite good, and they are a little more on the starchy side. They fall apart a bit easily when boiled and turn an odd gray color, which is unattractive for a mashed or pureed potato. Use these in a mix of roasted potatoes or roasted vegetables to bring out their unique color. The distinctive Fingerling potato is also a new favorite. They are quite pricey, are always small, and have an elongated, slightly twisted shape. They come in all colors and flavors and are firm when cooked. They are great for potato salads, roasted, braised, or sauteed.

Don't be fooled by the label "New potato", which most people have come to understand as meaning any small potato. A new potato is actually the very first harvest of a potato plant while the foliage is still green. New potatoes can be be both small and mature and are easiest to find in late spring through summer at a farmers market. New potatoes will have very thin, delicate skin and juicier flesh. A potatoes natural season is late spring and all during summer, but once harvested and properly cured, they can be stored throughout the autumn and winter until the next crop arrives. This ability to store well makes the potato a great autumn and winter food when other foods are scarce.

Prepare the more unique potatoes and small potatoes simply. Their delicate flavors can be overpowered easily. Potatoes have a natural affinity for flavorful fats such as good olive oil and walnut oil, as well as almost all herbs. Just a little extra virgin olive oil, flaky salt, and parsley will make an amazing side dish out of almost any small potato.

Rosemary and Garlic Smothered Baby Red Potatoes
For this dish I like to use potatoes no bigger than the size of a golf ball, but any potato can be used, just cut them into the appropriate sized chunks. Fingerlings would be perfect for this dish as well. If you happen to come across a variety of potato called German Butterball, buy some, they are wonderful and would be great here. They have a papery skin and beautiful yellow, buttery flesh. This recipe would serve between 2-4 people as a side dish.

-15 small red potatoes about the size of a golf ball.
-4 large cloves garlic, minced
-1 heaping tablespoon minced fresh rosemary
-2 tablespoons extra virgin olive oil
- 1/2 - 3/4 cup water of vegetable stock
-salt and freshly ground pepper (I like to use white pepper)

Scrub the potatoes clean if any dirt is still clinging to their skins. Cut the potatoes in half length wise to create the most surface area possible.

In a large saute pan, heat the olive oil over medium-high heat until quite hot. Add in the potatoes, cut side down, and immediately shake the pan to keep the potatoes from sticking. Let the potatoes become golden on the cut side, shaking the potatoes often to keep them loose, about 7-8 minutes. When golden, turn off the heat and pour off all but 1 tablespoon of the olive oil. Return the pan to medium heat and add in the garlic along with a little salt and pepper. Add in the garlic and saute for about 2 minutes to soften. Add in the rosemary and about 1/2 cup water or stock. Bring to a simmer and partially cover the pan. Let the potatoes cook until they are easily pierced with the tip of a knife yet still slightly firm. If the liquid in the pan dries up before the potatoes reach this point, add in the last 1/4 of liquid to finish. Remove the lid and turn up the heat to finish reducing any liquid that remains in the pan. Swirl the pan to coat the potatoes in the garlic, rosemary, and reduced liquid. Taste and adjust seasoning if necessary. Serve hot or warm.