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2012-02-23T20:27:00.001-08:00

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You can get the inside scoop on weekly menus, seasonal recipes and other food and family related musings with our Be Nourished Blog. We also provide free weekly meal plans for your local San Diego CSA boxes.

Nourish offers a variety of services, including one-on-one coaching, workshops, and our signature Nourish parties. Each of our products are designed with your unique needs and goals in mind, meaning they are all intentionally flexible and customizable.

Our mission is to do whatever it takes to get you and your family back to dinner table, sharing meals together. Let’s get together and explore what that might look like for your family.

Winter Harvest week

2012-02-15T21:14:00.000-08:00

This week winter's harvest brings; mixed greens, beets, carrots, collard greens or broccoli leaf, red cabbage, lettuce, mustard greens, pink lady apples, oranges, avocado, and oro blanco grapefruit

Sunday

Arroz Con Pollo
There are quite a few ingredients in this recipe and a bit of chopping, moving and shaking. If you can get past the intimidation of the list of ingredients, you'll find like I did that it's actually a fun recipe to make - some unusual flavor combinations and a nice hearty dish results. A beautiful Sunday dinner with leftovers for the week.

Uses; Carrots

Monday
Off

Tuesday
Burritos - Use the leftover rice and chicken (shredded) from Monday, beans and cheese and some of the red cabbage shredded.
Cheesy Jalepeno Pull Bread (I made this for the Super Bowl - it's fun food)
Chunky Avocado Guacamole
Lightly mash together; 2-3 avocados, 2 tablespoons lime juice, 1 seeded and chopped tomato, 1 minced garlic clove, 1/2 small red onion, 1/2 cup chopped cilantro

Uses; Red cabbage, avocados

Wednesday
Creamy Chicken and Mushroom Slow Cooker Potpie
This is delicious, easy and really comforting. The kids enjoy the "pie" on top...so do the adults!

Thursday
Leftovers with Broccoli Leaf Salad with Lemon Herb Dressing

Lemon Herb Dressing
Mix or shake together in a jar;
Juice of 1/2 a lemon
Tablespoon of yellow mustard and Dijon mustard
Tablespoon of apple cider vinegar
1/4 cup of chopped dill

Uses; Broccoli leaf

Friday
Farro Soup "Mommy how do you make this juice stuff? (the broth) It's so yummy and warms my tummy all up" -Max, my 4 year old chef

I like to make a nice hearty soup sometimes on a Friday night so that we can eat it for lunch throughout the weekend. The boys gobbled this up - it's so tasty and full of all the things our bodies crave and need this time of year. I love the taste and texture of farro and appreciate even more how good it is for you!

1 small onion or 1/2 a large one
5 large carrots chopped
3 large celery stalk chopped
1 16 oz diced tomatoes
1 tablespoon butter
1 1/2 cups farro
3-4 cups vegetable broth
1 16 oz can washed and rinsed (I use Cannellini)
5 large leaves of cabbage, Swiss chard or collard greens chopped stems and leaves
4 sprigs of thyme
3 minced garlic cloves
olive oil

Coat a dutch oven or large caste iron pot with olive oil. Heat it up and add the onions. Cook until translucent.
Add the minced garlic, carrots and celery and chopped thyme leaves. Cook until soft. Heat butter in a non-stick skillet and toast the farro for about 3-4 minutes on high until it starts to get golden and smell nutty. Pour the farro in with the onions and veggies and stir. Stir in the tomatoes - juice and all. Add the beans and stir. Bring to a boil. Reduce heat to simmer. Let simmer about 25 minutes or until farro is nice and tender and chewy. Add chopped greens and cook until greens are wilted but not soggy, about 2-3 minutes.

Uses; Collard Greens

Saturday Ham and Swiss Broccoli casserole

Ham or pancetta chopped - about a cup and a half
Chopped broccoli leaf, collard greens or mustard greens
2/3 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1/2 cup (2 ounces) shredded Swiss cheese
1 cup cooked rice
2 (10-ounce) packages frozen chopped broccoli, thawed or fresh chopped and steamed
Cooking spray
1 (1-ounce) slice white bread

Preheat oven to 350°.
Coat a dutch oven or saucepan with olive oil and brown the pork, add chopped greens toward the end to wilt them. Remove pork and greens from pan and place on paper towels. Combine the next 4 ingredients in the pan over medium-high heat; bring to a simmer. Add cheese; stir until melted. Remove from heat; stir in cooked rice and broccoli. Transfer broccoli mixture to an 11 x 7–inch baking dish coated with cooking spray.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle broccoli mixture with breadcrumbs. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes.

Uses; Broccoli leaf, collard greens or mustard greens

Kid Friendly

2012-02-12T15:44:00.000-08:00

Looking out at the boys as they throw rocks out into the waves at the beach I think are they too skinny? And then I realize I am looking at what healthy looks like. I can see their little muscles and the strength of their ribs as they stretch and run. It’s a real reflection of what society in America has done to skew our vision of healthy. Too skinny or "overweight" might be just right. How could I doubt for even a moment whether these two boys were healthy. I know exactly what goes into their bodies. And there are few things that make me more proud.
Some mom's might jump for joy at their children's first steps, some might relish the moment their children first went pee pee in the potty....my proudest moments are when my boys say "this is the best dinner we've ever had Mommy." My kids have been raised from their first bite of "real food" to eat what's been prepared. Since we prepare almost all of our meals – breakfast, lunch, and dinner just about every day, they have gradually learned the one rule at our table is that you have to try everything. Whatever you don’t like you don't have to eat. (O.k. there are other rules...don't pick your nose at the table, don't use your shirt as a napkin, and save the potty talk for dessert to name a few…) Since Mommy likes to test all kinds of recipes out on her family, they've tried just about everything at a very young age. When new moms ask me for advice this is the first one I share (and only when they ask...new mom's get enough unsolicited advice!) Start where you want to end up, with everything, especially eating. Don't cook something special or separate for your kids. And don't assume because they are children that they will only eat 4 things (generally chicken nuggets, macaroni and cheese, hot dogs and spaghetti from what I've seen).
Let's be clear, my kids have things they don’t like...Kai won’t eat raw tomatoes (Max loves them) and he's not a fan of purple cabbage. Max will eat anything but would live off fruit and pickles if he could and they both like a good mac and cheese as much as the next kid, but they also love pine nuts, Parmesan cheese, Brussels sprouts, and quinoa. Their diets are diverse, full of color and generally made from fresh, organic and preferably local ingredients. We talk about where our food comes from and what it means to eat seasonally. These are things we have to teach our kids because our schools don't.
Here are some great places to start so that you end up where you want to be;
Whole wheat bread and pasta - trust me no one knows the difference if this is where you start.
Have fruit around, beautifully displayed in a bowl where they can reach it...they can't resist colorful things shaped like balls!
Represent as many food groups as you can on the plate it’s much more interesting and provides more choices and more opportunities for learning.
Don’t give up on anything – just because they say they don’t like it keep putting it out there – like everything else related to kids – nothing ever seems to stay long. They are changing all the time. I’m not a fan of hiding or slipping in the good stuff. Kids won’t learn anything this way, but I’m also a fan of getting nutrients in anywhere possible so here's a few "tricks" that worked for us
* "Chocolate milk" - one part chocolate soy milk 3 parts low fat milk – this way they get some soy and some Vitamin D without so much sugar.
*Sprinkle ground flax on oatmeal, yogurt and in your pancake batter for a nutritional kick
*For juices add a bit of water to dilute the sugar
*No Soda – if they want a little fizz every now and then (because w all do don’t we?) try flavored sparkling water.
*Shrimp are fun.
Here's a Kid Friendly meal plan for the week using the following seasonal ingredients I found in my Garden of Eden Co-Op box this week;

Lettuce ,broccoli, broccoli leaf. carrots, Russian kale, cilantro, Asian pears,Asian guava, tangerines, and avocado

Sunday Broccoli Mac and Cheese

1/4 cup butter or margarine, divided
2 tablespoons all-purpose flour
2 cups milk
1 (8-ounce) package shredded Cheddar-American cheese blend
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (10-ounce) package frozen broccoli, thawed and coarsely chopped
8 ounces elbow macaroni, cooked
1/4 cup fine, dry breadcrumbs or 1/2 cup grated Parmesan cheese

Melt 2 tablespoons butter in a large saucepan over medium heat, and whisk in all-purpose flour; cook, whisking constantly, 2 minutes.
Whisk in milk gradually; cook, whisking constantly, 5 minutes or until mixture thickens. Remove from heat. Add shredded cheese, salt, and pepper, stirring until cheese melts. Stir in broccoli and pasta. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with breadcrumbs; dot with remaining 2 tablespoons butter.
Bake at 350° for 25 to 30 minutes.
To lighten: Substitute equal portions reduced-calorie margarine, 2% reduced-fat milk, and 2% reduced-fat shredded sharp Cheddar cheese, and reduce salt to 1/4 teaspoon. Cook as directed, and pour into baking dish. Stir together remaining margarine, melted, and breadcrumbs; sprinkle over pasta mixture. Bake as directed, and let stand 5 minutes before serving.
Uses; Broccoli

Monday Sliders

I get Trader Joe's Slider buns and hamburgers (already pre-made in bite-size portions) and grill them on my indoor or outdoor grill with all the fixings. Serve with sweet potato fries and a green salad....and lots of pickles for Max. These are a fun twist on the everyday Hamburger and fries.

Tuesday Off or leftovers

Wednesday Slow Cooker Spaghetti Bolognese

Uses; Carrots

Thursday

Avocado-Banana Smotthie and Slow Cooker Oatmeal

This Otameal is great to throw together in your slow cooker the night before so it's all ready to go in the morning;

1 1/2 cups steel cut or old fashioned oats

3 cups water

2 cups chopped peeled apples or blueberries

1/4 cup sliced almonds

1/2 teaspoon ground cinnamon

1/4 cup brown sugar

Combine all in your slow cooker cover and cook on low for 8 hours.

Smoothie

Blend 1 avocado, 1 banana, 1/2 cup plain greek yogurt, 1 1/2 cups fresh orange or tangerine juice (from 3 oranges or 5 tangerines), 1/4 cup honey, and 1 1/2 to 3 cups ice.

Uses: Avocado and tangerines

Friday Cauliflower Pizza

This was so fun to make with the kids and REALLY yummy!

Saturday Bacon and Butternut Pasta

Uses; Kale

Obsessions

2012-02-01T12:19:00.000-08:00

I have to admit to a small problem I have...I have been known to obsess on a food or two here and there, get hooked, binge a bit. My obsessions have ranged from ice cream sandwiches and organic cheese puffs to pine nuts and Chino Farms french strawberries. Lately it's been pretzels - not the dry salty kind you find in a bag, but doughy pretzel rolls and soft pretzels. I had been buying the pretzel rolls from Trader Joe's or local bakeries and making (more appropriately hoarding) them for lunch with ham, swiss, and mustard. And then I ran across this recipe over the holidays that I squirreled away until I was feeling brave enough to try it. Whenever I see something involving yeast I tend to get anxious and think of all the ways I could screw it up (see my earlier post "Zucchini mmmmuffins") for more on my issues with baking.

I am no longer afraid of baking with yeast, but I am concerned with how much I have now eaten since I started making these pretzels. I made one batch as a "snack" this weekend and the whole family gobbled them up - fresh from the oven with cream cheese and mustard to dip them in. And then I had to make them again...just for me. All for me ah, ah, ah! Maybe this isn't just a small problem...

This week's seasonal pics include; Lettuce, mixed greens, beets, fresh garlic, broccoli, swiss chard,celery, Asian pears, kumquats, avocado,and oranges.

As a reminder, when I create a meal plan with the week's produce, I am taking into consideration what needs to be eaten sooner rather than later - avocados that need to ripen, hearty kale that can wait, etc. I also try and plan quicker/easier meals for the week days and those that may take a bit more time for the weekends. With that in mind here's this week's plan.

Sunday

Chicken Enchiladas
Leftover Salsa Verde can be used in this recipe or on the side with chips (see this weekends post for recipe)
These enchiladas can be made ahead and frozen too.

Uses; garlic and celery

Monday

Spaghetti with Swiss Chard Hash
Box of spaghetti (I use enriched or whole wheat but use what you like)
Bunch of Chard stems and leaves
1-1.5 pounds of ground turkey or beef
1/2 and onion chopped into small pieces
olive oil
1 clove garlic
salt
pepper
Parmesan cheese to top

Get your water boiling first and cook your pasta according to the package directions. Put a bit of olive oil in a skillet and begin sauteing your chopped onion until it's translucent. Add your minced clove of garlic and then put your meat in an begin browning it in a skillet and chop/break it up into small pieces as it cooks. While the pasta and meat are cooking wash and remove the stems of your chard. Chop the stems up into small pieces and put them into the pan with the meat and onions. When the meat is just about done drain the fat if needed and then add the chard greens and cook until just wilted. Remove from heat. Salt and pepper the meat and chard. Put a heaping spoonful of the chard and meat hash on top of a serving of pasta with some cheese on top and serve.

Uses; Swiss chard

Tuesday

Shrimp and Spinach Stuffed Shells

Stuffing

20 uncooked jumbo pasta shells (about 8 ounces)
1 1/2 tablespoons olive oil
1/2 cup chopped shallots
2 tablespoons minced garlic (about 6 cloves)
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup 2% reduced-fat milk
1/4 teaspoon ground red pepper
1/3 cup chopped fresh basil
1 pound fresh spinach
1 pound medium shrimp, peeled, deveined, and coarsely chopped
1 tablespoon potato starch (look for potato starch near the cornstarch in your supermarket)
Cooking spray
3 cups marinara sauce
1/3 cup (1 1/2 ounces) grated fresh Parmigiana-Reggiano cheese

Preheat oven to 400°. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well.
Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basiln and spinach. Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well.
Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400° for 30 minutes or until shrimp is done and the cheese and golden and bubbling.

Uses; Garlic

Wednesday

Leftovers

Thursday

Creamy Chicken and Mushroom Potpie (Slow Cooker)

Roasted Broccoli (you can add Cauliflower in too for more variety)

Place Broccoli in a large bowl toss with 2 lightly beaten eggs and coat evenly. Dredge through a plate of Parmesan. Heat 1/2 cup of olive oil in a pan over medium high. Cook the dredged broccoli in batches in the hot oil until a crust forms about 3 minutes per side. Turn the broccoli when they easily release from the pan. Drain on paper towels and season with salt before serving.

Uses; Broccoli

Friday
Citrus Beet Salad (One of my favorite salads!) and PRETZELS?!

4 beets

5 tangerines or clementines seperated into sections

1 small red onion

1 small bunch chopped mint

1 1/2 cups crumbled goat cheese

Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes. Let cool.

Peel and cut into 1/2-inch cubes. Add the citrus segments, onion, mint and 2 tablespoons olive oil. Top with goat cheese. you can put this all over some lettuce or mixed greens too if you like.

Uses; Uses; beets and oranges, lettuce or mixed greens

Saturday

Pan Roasted Sea Bass with Citrus and Avocado

Cream Cheese and Lemon Muffins

The family loves these and we eat them all week long for breakfast, snack or dessert.

1 1/4 cups all-purpose flour

2/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 package (4 oz/125 gram) cream cheese, cut into bits

1 egg

1/2 cup milk

1/3 cup vegetable oil

1 tablespoon grated lemon rind

1 tablespoon lemon juice

Glaze

2 tablespoons sugar mixed with 2 tablespoons lemon juice

In a large bowl, stir together flour, sugar, baking powder and salt. Add cream cheese bits and gently mix.
In a separate bowl, whisk together egg, milk, oil, lemon rind and lemon juice.
Pour dry ingredients into wet ingredients and stir until just combined.
Spoon batter into 8 greased (or paper cup lined) muffin cups.
Bake in the center of a 350F preheated oven for 20 to 25 minutes or until the tops are firm to the touch.
Brush glaze over hot muffins.

Uses; oranges, avocados and grapefruits from last week if you still have them

Salsa Verde with Guava's and Avocado

2012-01-29T22:52:00.000-08:00

I thought I might share this fun salsa I made this weekend using tomatillos, guava's and avocado. It might inspire you to make and bring something seasonal to the Super Bowl parties this weekend!

Salsa Verde with Guava's and Avocado
5-10 Tomatillo's
1/2 Serrano Jalepeno' (more if you like it spicy)
1/2 chopped onion
2 cloves smashed garlic
1 teaspoon salt
1/4 cup cilantro
1/2 large avocado chopped (more if you like)
3-4 chopped guava's
1/4 cup chopped tomatoes (optional)

Peel the tomatillos, rinse and cut into halves. Place cut side down on a lined sheet pan. Roast in an
oven under broil for 15 minutes or until they begin to brown. Keep the oven door slightly ajar to allow the steam to escape. Place the first 5 ingredients in a blender or food processor and pulse to mix. I like it a little lumpy. Pour it into your serving bowl and top with cilantro, avocado and guava. Serve with your favorite chips .

Productivity

2012-01-26T21:44:00.000-08:00

I heard a friend of mine talking the other day about what a productive day she had. I could relate to her feeling and need to check off the "to-do's" and "get things done." Sometimes it seems if your day isn't "productive" then you just aren't living or maybe you're just not successfully living. I wonder how that happened? When did this become such a measure of worth? Unfortunately when I look in the mirror I can't deny that I perpetuate the myth that if you've got it all done - the laundry, the grocery shopping, the house clean, the e-mails cleared, the bills paid that somehow you're a more productive person. My favorite part of the day today was cuddling in my bed with a freshly bathed Max reading a book. Probably not the definition of productive...there was laundry to be done. I know it's a late New Year's resolution, but mine is to be less productive this year.

This week's seasonal ingredients are lettuce, napa cabbage, basil or arugula, butternut squash, spinach or mixed greens, radishes, broccoli, pink lady apples, tangerines, avocado, guavas, and oro blanco grapefruit.

I read one of my favorite blogs today; Sprouted Kitchen. I was surprised at the synchronicity in our thinking today and thrilled to see a recipe using some of this weeks ingredients. I'll be making this Black Bean and Butternut Soup for our Sunday dinner. A great way to end the weekend and something healthy to eat for lunch throughout the week.

Uses; Butternut Squash, Cabbage and Avocado

Monday I'm calling this the everyone-has-a-cough-in-my-house dinner...
Homemade chicken noodle soup
Fresh squeezed orange juice
Biscuits

Chicken Noodle Soup
I made my own stock but you can use prepared stock if you prefer.

1 (3 1/2-pound) whole chicken or 4 boneless chicken thighs and/or breasts

3 quart(s) water or 1/2 chicken broth

6 carrots, peeled

4 stalk(s) celery, ends trimmed

3 medium onions, peeled

1 clove(s) garlic, crushed

10 sprig(s) parsley

2 sprig(s) thyme

2 bay leaf

2 tablespoon(s) unsalted butter

1 teaspoon(s) salt

1 teaspoon(s) fresh-ground pepper

3 cup(s) (5 ounces) medium egg noodles or fresh pasta

Make the stock: Place the chicken and chicken broth/water in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, bowl or stockpot. Discard the vegetables.
Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, and onions into 1/4-inch-thick pieces and set aside. Shred the chicken into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles or pasta and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.

Tuesday
Baked Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce *kids loved this

Baked Pasta and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce
Recipe from Martha Stewart Living

Ingredients
1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (about 3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped (or sub about 1/2-3/4 cup diced onion)
Kosher salt and fresh cracked black pepper
4 teaspoons all-purpose flour
4 cups skim milk
1/4 teaspoon ground nutmeg (I did just under that, between 1/8-1/4)
6 ounces Pecorino cheese, grated (about 2 cups- could sub fresh grated Parmesan)
1/2 pound medium multi grain pasta shells or bow ties
1/4 pound sliced smoked ham, chopped (about 1 cups)
1 medium bunch broccoli, trimmed and cut into florets (3-5 cups)
optional: 1/2 cup toasted whole-wheat panko (Japanese bread crumbs) for serving.

Instructions
Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.

Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.

Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. (Note: If you like your broccoli pretty tender, add it to boiling pasta water for a couple of minutes before draining) Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to an ovenproof 3 1/2 quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1-2 minutes. Divide among dishes, top with breadcrumbs (if using), and serve immediately.

Uses; Broccoli

Wednesday

Leftovers

Thursday

Sausage, Mushroom and Spinach Lasagna

Use your fresh spinach here instead!

Uses: Spinach and Basil

Friday

Off or leftovers

Saturday

Spinach Salad and ? depends on how productive I am!

Avocado-Banana Smoothie

Spinach
Chopped hard boiled eggs

Dressing;
Mix together...to taste.
Tablespoon of honey mustard
Tablespoon of red wine vinegar
Tablespoon of honey
Salt Pepper

Tasting the Orange

2012-01-11T21:41:00.000-08:00

I found myself being grateful for, of all things, oranges the other day. It's as if I am discovering all their goodness for the first time. I grew up in Arizona and moved to San Diego in 1995. Oranges were a pretty run of the mill fruit for me until recently. I found myself eating the tangerines and oranges provided by my CSA and found in farmers markets right now as if they were a treasure of the season. A bright, diverse, flavorful surprise in an otherwise (in my opinion) rather boring time of the produce year.
I actually found myself limiting how many I was eating as if they were a delicacy and the boys are eating them like they're a real treat.

I thought all oranges were created equally for the most part.

I was sooo wrong;

There are two major varieties of oranges: Navels and Valencias. Seasonal specialties include the Moro, a blood orange, and the red Cara Cara, a navel variety. Then there are tangerines, tangelos, clementines and mandarines - satsumas being the seasonal variety we're seeing now. Every one of these has their own amazing taste and use. And there are so many more...And I'm enjoying trying them all.

Taste of the orange is a phrase I heard my friend use that means even if you read about it or see pictures of it until you taste it, you can't know the orange.

I love this phrase for its literal meaning as well as what it brings up around trying new things - sometimes even those that are right there in front of you and may seem ordinary. We're surrounded by so many chances for new experiences but sometimes we don't see them or don't want to see them because it would mean stepping out of our comfort zones.

So try a new variety of orange this week, and step into some thing new in your life this year - especially if it takes you out of your comfort zone.

This week's seasonal bounty includes; lettuce, arugula,carrots,acorn squash, tomatillos,cilantro,baby russian kale,spinach,apples, navel oranges, tangerines, avocado

I have included a few "orange" related recipes this week to play with, and some new twists on semmingly "old" recipes in hopes of fueling your own "tasting of the orange."

Sunday
Make some of these yummy muffins today (really easy) and eat them for breakfast all week!
Blueberry-Orange Cornmeal Muffins
(make sure you use fine corn meal)

Uses; Oranges

Monday

Crock Pot Honey Garlic Chicken
Rice Pilaf
Carrots (I used mine form last week here) and Peas or roast your acorn squash and serve here
If you double the batch you can eat 1/2 tonight and then shred the rest for Thursday night's dinner
I mix it up and use boneless breasts and legs (for the kids)
The sauce is the best to pour over everything

Uses; Acorn Squash

Tuesday
Pan Seared Tilapia with Citrus Vinaigrette

Uses; Oranges
Wednesday
Leftovers

Thursday
Chicken salad with avocado dressing

Dressing;

2 avocados

1 cup buttermilk

1 scallion (white and light-green parts only), thinly sliced

1/4 cup packed fresh parsley leaves

1/4 cup packed fresh mint leaves

3 tablespoons fresh lemon juice

1/2 cup water

Coarse salt and ground pepper

In a food processor or blender, combine avocados, buttermilk, scallion, parsley, mint, lemon juice, and water. Season with coarse salt and ground pepper and pulse until smooth.

Salad:

3 1/4 cups shredded cooked chicken (you can use your leftovers form Monday if you have them)

2 celery stalks, finely chopped

1 large shallot, finely chopped

1 avocado, diced small

3/4 cup Avocado Dressing

Coarse salt and ground pepper

4 large slices sourdough bread, toasted

In a medium bowl, combine chicken, celery, shallot, avocado, and dressing. Season with salt and pepper and toss to combine. Serve on toast or spinach.

Uses; Avocadoes and spinach

Friday
Spicy Shrimp Tacos with Tomatillo Salsa
Shrimp:
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon kosher salt
3 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
1 teaspoon olive oil
Salsa:
1/2 pound tomatillos, coarsely chopped
1/4 cup chopped onion
1/4 cup fat-free sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons cider vinegar
1 tablespoon fresh lime juice
1 teaspoon sugar
1/8 teaspoon kosher salt
1 avocado, peeled
1 serrano chile, seeded and chopped
8 (6-inch) corn tortillas

To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done.
To prepare salsa, place tomatillos and next 9 ingredients (through serrano) in a food processor or blender; process until smooth. Warm tortillas according to package directions. Divide shrimp evenly among tortillas. Top each with about 1/4 cup salsa; fold in half.

Uses; Cilantro and Tomatillo's

Saturday
Looking forward to trying this new version of a "chopped salad"
Blow your salad to smithereens

Uses; Russian Kale

Food and all our stuff

2012-01-05T16:57:00.000-08:00

Our Christmas dinner....

Many of us sat together as families and extended families these last few weeks around food. I of course deeply believe that it is around meals and food that so much of life's magic occurs. When you think about the memories that stick with you, they are so often connected to food in one way or another.

Memories as we all know, can cut both ways. For one of my very good friends, cooking reminds her of her mother who passed away 6 years ago. Her memories are both beautiful and painful as it was her mom who carried the recipes, traditions and passion for cooking. Those passions were not passed down and now only live in the memories. My friend and I are working to bring those passions and skills back and have uncovered so many emotions along the way.

Every meal is a chance to connect and learn more about those you share your life with. Sometimes those meals and learning's are filled with dysfunction and discomfort, but it's still connection and learning. Sometimes they are filled with traditions and ritual. If those traditions aren't passed down from generation to generation they can so easily get lost forever. Families need those traditions and rituals and connections now more than ever with so many distractions, stresses, and commitments swirling around.

I hope you took a moment through the holidays to appreciate all that those memories bring - even those that may be filled with pain. I am grateful for the time we spent together around meals these last few weeks - mostly because I was able to observe other people's rituals and traditions and to appreciate the rarity of them from a distance. If you aren't sharing, learning, and creating your own traditions through meals and food take the time this year to move in that direction in some way.

Here are some of my husbands side of the families traditions we shared this holiday season (still learning how to make them!)

Choppino and Crab

Canolli's

This week's seasonal offerings are mixed greens or lettuce, spinach, dill, parsley, carrots, chard, apples, tangerine,avocado,and oranges.

Sunday

Cheesy Meatballs and Pasta *kids love this

You don't need to make a double batch, you'll have extras you can freeze or save for later. Two meals in one!

Uses: parsley

Monday

Monday's are tough, I'm going to throw us a little cocktail party...

Ginger Red-Wine Spritzers (my favorite new drink - we tried it over the holiday) for the Big People and Flavored Soda water for the kids.

Spinach Pizza Rolls - use your fresh spinach here instead of frozen. Just put it into some coiling water for a few quick minutes until it gets limp. Then put in a big bowl of ice water (blanching). Then drain and cut up.

Uses: spinach

Tuesday

Lemon and Dill pasta Salad
1 pound bow tie pasta
Grated peel and juice of 1 lemon
1/3 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper
1 red bell pepper, finely chopped
2 cups torn arugula or spinach
4 hard-boiled eggs, chopped
1/2 cup shaved Parmesan cheese
1/2 cup pine nuts, toasted
1/2 cup chopped fresh dill

In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water. Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper. In a large bowl, mix together the pasta, bell pepper, arugula, eggs, Parmesan, pine nuts and dill. Add the lemon dressing and toss.

Uses; Dill, spinach

Wednesday

Leftovers

Thursday

Chard with Scallions, Parsley and Dill

Bunch of chard, stems removed. leaves blanched (see above re: spinach for how to blanche)

2 1/2 tablespoons olive oil

2 bunches scallions, including 2 inches of greens

3 tablespoons parsley

3 tablespoons chopped dill

salt and pepper

Coarsely chop the blanched chard. warm olive oil in a wide skillet over medium heat, then add the scallions and herbs. Cook gently until wilted and fragrant then add the chard and continue cooking until heated through. season with salt and pepper and serve with cous cous or quinoa.

Uses; Chard, parsley and dill

I'm craving berries (summer nostalgia...) so I'm going to serve this with a simple berry salad dusted with a 1/2 teaspoon of sugar.

Friday

Off or pizza night

Saturday

Pasta salad for lunch

Whole wheat rotini pasta

Bite sized chopped carrots, broccoli, tomatoes, cheese and creamy Italian dressing (I use store bought for this) Sometimes I add salami or other veggies I have around. Mix together while pasta is still warm and serve cold or warm. It gets better after it sits for awhile.

Uses; carrots

Seasonal Rebellion

2011-12-19T21:43:00.000-08:00

I am deep in the depths of winter at this point. Having trouble finding motivation to write, cook, or leave the house. It's cold out and I pay a lot of money to be able to complain when the temp dips below 70 degrees here. And of course tis' the season...for colds - brought into my home by those little petri dishes called kids.
Oh yeah and then there's the holidays.

So many expectations this time of year - cookies, cards, gifts, parties and so much more. I find myself rebelling on so many levels. You can tell by our family's meals last week that I was staging some kind of stand against it all. It's as if I was sub consciously refusing anything holiday in nature - that includes food the color green and apparently anything healthy too.

Here's what's in season and at the farm this week;
Spinach,sweet potato, red potatoes, delicata squash,eggplant, lettuce, Asian pears,cara cara oranges,bacon avocado, lemon, persimmons

Pancakes with M&M's

Home made fish sticks. (these were a real hit and super easy) Pair them with some sweet potatoes cut up and baked in some olive oil salt and pepper like fries and you've got fish and chips.Ho. Ho. Ho. Got to love the giant bowl of boiling oil.

3-4 Tilapia fillets
1-2 cups flour
Tablespoon of Paprika
1 cup Sour Cream or Plain or Greek Yogurt
Milk
Lemons

Mix these together for a tartar sauce:
Mayonnaise
Dill
Lemons

Mix a couple tablespoons milk in with the sour cream and place in a shallow dish (should be more like thick creamy milk consistency). Mix the flour, paprika, salt and pepper in a shallow bowl. Pour enough oil in a deep pan that you can float the fish in without them touching the bottom. Heat on high. Cut the fillets up into strips or chunks, however you like to eat them. dredge the strips in the wet bowl and then the dry bowl and set aside. Make sure all the sides are coated. Drop a small bit of flour or piece of fish in the oil - its ready when you see it bubble and roll. Place your coated fillets 1-3 at a time in the oil and turn as it browns. They should be golden brown color. Don't put too many in at a time. Take them out and dry them on some paper towels. Serve hot with lemons and vinegar. Don't be afraid to salt these up.

Uses: lemons and sweet potatoes

This week is a little more the norm around here thanks to the beautiful produce we have around that I can't bear to let go to waste.

We are enjoyed a whole grain rice salad yesterday. You can buy cooked wild and brown rice in the freezer or dry goods sections of many stores now if you want to speed this up.

3 ½ cups cooked whole grain rice, heated

4 handfuls baby spinach, stems trimmed

2/3 cup walnut halves, toasted

1 ½ cups sliced oranges or clementines

½ cup extra-virgin olive oil

¼ cup white wine vinegar

Salt

A bit of goat cheese, crumbled (optional)

Combine the hot rice, spinach, and most of the walnuts in a large bowl. Toss until the spinach wilts a bit.
Make the vinaigrette by combining one-third of the oranges, the olive oil, white wine vinegar, and ¼ teaspoon salt and blending until smooth. Add a generous splash of the dressing to the salad.
Tear the remaining oranges in half and stir most of them into the rice. Taste and add more salt, if needed. Turn the salad out onto a platter and finish with the last of the oranges, walnuts, and goat cheese, if using. Serve immediately.

Uses: Spinach, oranges.

I also made Farro Soup yesterday and put it in the fridge for tonight. This is a really yummy warm soup to have around. It fills you up and provides some great nourishment at dinner and/or at lunch.

Farro Soup with Curry Powder, Lentils and Salted Lemon Yogurt (Courtesy of Heidi Swanson, Super Natural Every Day)

2 tablespoons extra-virgin olive oil, plus more for serving
2 large yellow onions, chopped
1 cup peeled, diced sweet potato or winter squash
Fine-grain sea salt
1 tablespoon plus 2 teaspoons Indian curry powder
2/3 cup semi-pearled farro
1 1/4 cups green or black lentils, picked over and rinsed
6 cups vegetable broth or water (I went with low-sodium broth)
1 cup plain yogurt of Greek-style yogurt or creme fraiche (I've used both)
Grated zest and juice of 1/2 lemon, or to taste
Directions

Heat the oil in a large soup pot over medium-high heat. Stir in the onions and sweet potato. Add a big pinch of salt and saute until the onions soften a bit, a couple of minutes.
Add the curry powder; stir until onions and sweet potatoes are coated and the curry is fragrant, a minute or so.
Add the farro, lentils and 6 cups of the broth broth. Bring to a boil, lower heat, and simmer, covered, for 25 minutes. (I used semi-pearled farro and it took me 45 minutes for the soup to cook. Then I let it sit in the dutch oven, covered, and off-heat for another 15 minutes.)
Taste and season with more salt, if needed. (Don't under-salt or the soup will taste flat.) While the soup is cooking, in a small bowl, stir together the yogurt, lemon zest and juice, and 1/4 teaspoon salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil.

Uses: Sweet potatoes, lemons

I've still got Kale from last week and I got a bit more this week so I'm going to try these Mashed Potatoes with Kale (I'll use the red potatoes instead of russets) this week as well. Maybe with a roasted chicken.

I'm just not feeling the eggplant this week so if anyone has any ideas please share...maybe I'll just dress it up with some lights and a red hat and see if that gets me in the spirit!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mashed-potatoes-with-kale-recipe/index.html

You win some you lose some - confessions

2011-12-07T19:45:00.000-08:00

My kitchen is full of winners and losers. A couple weeks ago the kids threw up a white flag...even these two little eat-anything munchkins finally (very sweetly I might add) said they just couldn't eat the baked eggplant I served. They played by the rules and tried it first, but I could tell by their faces (and my husband's) that we were having cheerios and buttered tortillas in about 2 minutes.

I am always trying out new recipes and using the family as the guinea pigs. They are a great audience and very kind to the cook! As with all creative outlets..there are winners and losers!

This week many of the CSA items happen to work into many of my "winners" and I'm hoping you'll enjoy them too.

This weeks harvest: from the CSA is baby purple Russian kale, Swiss chard, parsley, butternut squash, pumpkin, mixed greens, apples, tangerine, Meyer lemon,avocado

Confessions:
I'm a a terrible egg cracker - and I crack a lot of eggs, but no matter how often I do it I find myself picking shells out of something a couple times a week.

I often times have to read a recipe repeatedly in order to actually get everything pulled together correctly and even then I'll pick up whole milk instead of whole milk yogurt here and there.

I play and substitute a lot - it's all about using what's on hand.

I made some homemade vegetable stock with the stuff I had laying around...I put into recycled glass jars and filled them to the top like a dummy - they cracked in the freezer and were a big (well intentioned) MESS!

Recent Winners;
Lemony Olive Oil Banana Bread

Although Anthony and the boys think the name is miss-leading and is better than the name sounds...they suggested lemony-tart-sweet banana bread or Mommy's yummy banana bread. Either way Hedi Swanson shares another a great recipe in her blog 101cookbooks.com. this was a big hit and a great Holiday treat! This was HUGE success Very yummy!

Uses: Lemons

Stewed Apples
I served this with Shrimp and Stone Ground Grits. It's really delicious and fun to make with the Butternut Squash. The kids liked it - even my 5 month old niece :)

Uses: Butternut Squash

There was a lot of "juice" leftover from the Hawaiian Style Ribs crock pot recipe (previous blog "Playing in Passion"). I froze it in an egg tray, popped them out and saved them in the freezer in a zip lock. It makes for quick, deep, Asian flavors in some brown rice or as a side sauce or on veggies anytime.

On the Fence
Sweet Persimmons Bread (Previous blog: "Fun with Vegetables")
This was a nice use of the persimmons but very sweet.

Winter Minestrone (Previous Blog: Stuffed Pumpkin)
I used a branch (oops!) of rosemary instead of a small twig so it over powered this soup, but I think if I scale back the rosemary it will be good.

Uses; Swiss Chard

Losers

Spaghetti Squash Carbornara (Previous Blog: Playing in Passion)

I should have drained the squash after pulling the "spaghetti" out of the squash. It was WAY to watery.

Have a great week!

Ritual

2011-11-30T21:28:00.000-08:00

Tradition simply means that we need to end what began well, and continue what is worth continuing. - Jose Bergamin

I took a bit of an unplanned pause from the blog this last week and just rested, ate, and walked a lot. Just what I wanted to do this week. On one of my walks I was thinking about the importance of ritual. I think when most people see this word they think candles and magic - I like this kind of ritual too, but there is so much ritual in our every day lives throughout the year that I think is so vital to true nourishment of our selves and our families.

Thanksgiving is the epitome of ritual in America. Many families celebrate this day with their own traditions every year; food, parades, football, beautiful tables lined with favorite dishes.

I think weaving rituals into our weeks and our months provide the same sense of knowing comfort, warmth and dependability that days like Thanksgiving provide once a year. I don't believe ritual has to be as elaborate as the word may sound, or as extravagant as Thanksgiving can be. But I have seen our small, sometimes unintentional rituals bring our family closer over time.

My husband and I have been watching Survivor since the show began. We started watching it in our small, one bedroom cottage we lived in before we got married. I always made the same meal on the night it aired -"Survivor Casserole" a quick and easy casserole made up of things most homes have (thus the "survivor" aspect!). I've included the recipe below in this week's meal plan. Now that we have kids and all that comes with that, Anthony and I have a bit of nostalgia for when we have Survivor Casserole - a long ago simple ritual that brings back great memories.

These days our "Friday night movie night" serves up home made pizza, mine and Anthony's favorite beer (Chimay) and a movie. This is the one night we're not sitting around our table as we share a meal and it's a nice change of pace on a tired Friday night that everyone looks forward to.

There are so many little rituals - like the Parma Style Carrot Cake I make every year that no one in my family likes but me. It's one of my favorite cake's and I just get such a kick out of the fact that I'm the only one who eats it!

And then there's the "big" rituals. Like our gratitude practice - where each one of us says one thing we're grateful for from the day before the kids go to sleep. (To be fair, some days I'm just grateful that they're going to sleep!)

The other day after school Kai started to tell me a story from his day and then he stopped and said "I'll wait until we're all at dinner Mommy, then I can share it with everyone." That's when I knew that the most fulfilling and important ritual in our home is when we sit down for dinner as a family and enjoy the food (most of the time) and each other (most of the time) for one uninterrupted hour or so a day. It's here where we all know we can settle in and just be.

I know these may seem simple and maybe even silly, but I share them as a means of pointing out how even the silly and simple routines can build strength and nourishment. We don't need to wait for a holiday or a "day" to experience them. Just create your own ritual and end what began well, and continue what is worth continuing...

This week I'm picking up Russian kale, spinach, dill, spaghetti squash, butter lettuce, radishes, Fuji apples, satsuma tangerines, and me yer lemons from the CSA.

Sunday

Mom's Spinach Sausage Quiche (a little piece of heaven that reminds me of my mom and many rituals I've been at where it's been served- baby showers, brunches, Christmas morning...) This is really fun to make and great for breakfast, lunch or dinner.

1 (9-inch) frozen deep-dish pastry shell
8 oz. bulk pork sausage (any sausage works even veggie)
1/4 cup chopped green onion
1 garlic clove, minced
1/2 (10 oz.) package frozen chopped spinach. cooked, drained well (about 5/8 cup) (I have also used a bunch of fresh spinach and blanched it then chopped it up)
1/2 cup herb-seasoned stuffing mix
1-1/2 cups shredded Monterrey Jack cheese (6 oz.)
3 eggs, slightly beaten
1-1/2 cups half-and-half
2 tablespoons grated Parmesan cheese
Paprika

Preheat oven to 400 degrees. Let frozen pastry shell stand at room temperature 10 minutes; do not prick the pastry shell. Bake 7 minutes. Remove from oven; set aside. Reduce oven temperature to 375 degrees. In a medium skillet, cook sausage, green onions and garlic over medium-high heat until sausage is done, stirring occasionally. Drain sausage mixture. Stir in spinach and stuffing mix. Sprinkle first cheese and then sausage mixture in pastry shell. In a medium bowl, combine eggs and half-and-half with a fork or whisk until mixed well but not frothy. pour egg mixture over sausage mixture in the pastry shell. Bake 30 minutes. Sprinkle with Parmesan cheese and paprika. Bake 15 minutes or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving. makes 6 servings.

Uses: Spinach

Monday

Zucchini, tomato, and lamb lasagna
I used ground turkey but I bet the lamb adds a lot more flavor.
Since we use zucchini instead of lasagna noodles this is gluten free.
If you have a Mandolin - use it to cut the zucchini, if not just use a knife.

Tuesday
Wide egg noodles and dill
Boil egg noodles as package recommends. Add butter, chopped up dill and Parmesan to taste and toss.

TOASTED KALE & COCONUT SALAD WITH SESAME OIL
As printed in Super Natural Every day by Heidi Swanson
1/3 cup extra-virgin olive oil
1 TSP toasted sesame oil
2 Tablespoons shoyu, tamari, or soy sauce
3 ½ lightly packed cups of chopped kale, stems trimmed, large ribs removed
1 ½ cups of unsweetened large-flake coconut
2 cups cooked farro or other whole grain (optional)
Preheat the oven to 350°F with two racks in the top third of the oven.
In a small bowl, whisk together the olive oil, sesame oil, and shoyu. Put the kale and the coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you need a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale.

Uses; Kale

Wednesday

Survivor Casserole
This is not my usual “healthier” fare. This can be made with low fat natural ingredients but it is one of those comfort food indulgences!

1 can cream of chicken or cream of mushroom soup
1 can diced green chili's
1 onion diced
1 pint cream cheese
4 cups shredded, canned or diced chicken
Tsp pepper
6-10 large tortillas - whole wheat or flour
1 cups shredded Mexican blend cheese

Preheat oven to 375 degrees. Blend the first 5 ingredients in a large bowl
Layer the bottom of a 9 x 13 inch pan with torn pieces of tortilla (tear tortilla in 4-5 pieces). Then spread half the chicken mixture over the tortillas and top with half the cheese. Repeat the layers once and finish with tortillas covered in cheese. Bake until the cheese is crispy and golden, about 30 minutes. Serve up - best eaten while watching Survivor as they suffer eating their nasty rice!

Thursday
I'm going to try using the "noodles" in this squash and frying them up with some veggies like chow mein. We'll see how this goes...

Prick the spaghetti squash all over with a skewer so it will not burst while baking. Place whole squash in a shallow baking pan and bake in preheated 375 F oven for 1 hour.When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. Set it to the side. and let the noodles drain in a colander and squeeze moisture out.

Uses; Spaghetti Squash

Friday
Homemade pizza's

Saturday
I didn't get enough turkey - believe it or not! I'm going to roast a fresh farm raised turkey (good value on these right now!) and have it again, make stock and then use the leftovers for more fun.

Playing in passion

2011-11-10T22:35:00.000-08:00

I am so blessed to be playing within my passion these days more so than I ever dreamed. I wasn't even sure I had passions until the last year or so. I remember saying how much I admired people like my husband who have hobbies they adore and can't live without. I finally took a look at my own life and realized how much I love food - eating it, preparing it, photographing it, talking about it, reading about it, and now sharing with others how they can bring their families back to the dinner table around it. I had an opportunity this week to spend time with people who's passions are also in the realm of seasonal, organic, local food at a walk through of the future SOL Markets. It was so energizing to be in a space where I could share my ideas and enthusiasm with others. I think people under estimate how NOURISHING playing in your passion can be. What is life all about if not to be playing, passionate, and nourished? And what better place to share your passions than around your dinner table with family and community?

This week's Co-Op box: lettuce, swiss chard, red potatoes, rosemary, spinach, delacata winter squash,spaghetti squash, apples, tangerine, oranges,and melon.

I usually try to incorporate a slow cooker recipe into the week's mix to help relieve the prep and clean up that comes with a meal. I'm including more than one this week as we get revved up for Thanksgiving. We need all the low maintenance meals we can get!

Sunday
Open to play with the passion!
You can prep the veggies for tomorrow's chili to reduce your prep time on Monday.

Monday
Slow Cooker Vegetable Chili

Uses; add diced delecata squash to this recipe

Tuesday
Off or leftovers

Wednesday
Hawaiian Style Short Ribs and Rice

2 red onions, cut into 1 inch wedges, root ends left intact
4 cloves garlic, smashed
2-inch piece fresh ginger, peeled and thinly sliced
4 pounds bone-in beef short ribs (about 6) in 3 1/2-inch pieces
1 1/2 cups dark brown sugar
1 cup low-sodium soy sauce
6 tablespoons rice vinegar
1 tablespoon Siracha or other chili sauce
3 cups 1 inch cubed pineapple (1 pound)

Place onions, garlic, and ginger in a 5 to 6 quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and chili sauce. Cover and cook on high until ribs are almost tender, four hours. Add pineapple and cook until tender, 1 hour.
With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. Skim fat from cooking liquid. Serve ribs and pineapple mixture with rice: drizzle with some cooking liquid and sprinkle with scallions.

Thursday
Cottage Cheese and Spinach Gratin adapted from Vegetarian Cooking for Everyone by Deborah Madison
Gratin's are a really nice way to use up vegetables in a healthy, quick way. I added some cooked leftover zucchini to this. You can also use your swiss chard here.

1 pound spinach (about 2 bunches)
5 eggs, beaten
1/2 cup chopped parsley
1/2 teaspoon dill seeds
1/2 teaspoon ground coriander
2 cups small-curd cottage cheese (nonfat or low-fat is fine) and/or greek yogurt
1/2 teaspoon salt
Freshly ground black pepper
Olive oil

Preheat the oven to 350 degrees. Generously oil an 8-by-10-inch gratin dish or a 9-inch square baking pan. In a large skillet over medium-high heat, cook the spinach with the water clinging to its leaves, tossing frequently, until the spinach is barely wilted. (Not all the spinach will fit into the skillet at first. Add some first, then as it cooks down, add the rest.) Press out the liquid from the wilted spinach and reserve it in a measuring cup. Finely chop the spinach. In a bowl, whisk the eggs, parsley, dill, coriander, cottage cheese, salt and a little pepper. Stir in the chopped spinach and 1/4 cup of the reserved cooking liquid and mix well. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 to 10 minutes. To serve, cut into diamonds or squares.

Uses; Spinach

Friday
Sausage and Lentil Stew

2 tbsp. EVOO
1 lb. sweet Italian sausage, casings removed, crumbled (I use veggie sausage or chicken/turkey sausage)
1 onion, chopped (about 1 1/4 cups)
1 large carrot, chopped (about 1 cup)
3 cloves garlic, finely chopped
1 tbsp. chopped fresh rosemary
8 oz. brown lentils, rinsed
4 cups reduced-sodium chicken broth
1 bunch swiss chard coarsely chopped
1/2 cup Parmesan
Salt and pepper

In a large dutch oven, heat the EVOO over medium-high heat. Add the sausage and cook until browned; transfer to a bowl with a slotted spoon. Add the onion and carrot to the pot and cook until slightly softened, 3 to 4 minutes. Stir in the garlic and rosemary and cook until fragrant, about 1 minute. Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25 to 30 minutes. Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3 to 4 minutes. Season with salt and pepper.

Uses; Rosemary, Swiss Chard

Saturday
Spaghetti Squash Carbonara

Spaghetti Squash
salt and pepper
6 slices bacon or panchetta equivalent
4 leeks rinsed and thinly sliced
2 large eggs
1/2 ounce grated parmesan
1 tablespoon finely grated lemon

Prick the spaghetti squash all over with a skewer so it will not burst while baking. Place whole squash in a shallow baking pan and bake in preheated 375 F oven for 1 hour.When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. Set it to the side.
Cook the bacon until crisp and transfer to paper towels. Use 2 tablespoons fat from skillet and add leeks, and season with salt and pepper and cook stirring often until leeks are golden brown about 10 minutes. Add the hot spaghetti squash, eggs, parmesan, and lemon zest. Add 1/4 cup of hot water or 1/2 and 1/2 if it looks like it needs moisture and mix.
Serve with salt, pepper and parmesan.

Uses: Spaghetti Squash

Stuffed Pumpkin and Spooky Halloween Dinner

2011-11-06T22:02:00.000-08:00

The rainy day today was perfect cooking and baking weather. I wanted to share a recipe that one of the Garden of Eden Co-Op members submitted. We tried it tonight and it was delicious, fun, and the kids loved it. It was nice to try it out on the small crew tonight and I will definitely be making it for Thanksgiving since it was a success. It's pretty and tasty...perfect for the holidays. Pumpkin is one of my favorite foods. Dr. Steven Pratt is one of my hero's (he wrote SuperFoods RX and the books that followed) he named Pumpkin one of his 14 SuperFoods so I'll use any excuse to make it.

Pumpkin Stuffed With Everything GoodMakes
2 very generous servings

1 pumpkin, about 3 pounds

Salt and freshly ground pepper

1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks

1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks

2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped

4 strips bacon, cooked until crisp, drained, and chopped (I used pancetta)

About 1/4 cup snipped fresh chives or sliced scallions

1 tablespoon minced fresh thyme

About 1/3 cup heavy cream (I used half and half)

Pinch of freshly grated nutmeg

Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.

Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pack the mix into the pumpkin. The pumpkin should be well filled - you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.)

Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table.

Serving

You have choices: you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.

I also made these Pumpkin Spiced Cupcakes with cream cheese frosting. They are delicious.
Recipe from Every Day Food Magazine.

¾ cup (1 ½ sticks) unsalted butter, at room temperature

1 cup firmly packed light brown sugar

1 cup sugar

3 eggs

1 cup pumpkin puree

½ cup buttermilk

2 teaspoons vanilla extract

2 cups unbleached all-purpose flour

2 teaspoons baking powder

½ teaspoons ground cinnamon

1 teaspoon baking soda

½ teaspoon ground nutmeg

¼ teaspoon ground clove

1 recipe Cream Cheese Frosting

Preheat the oven to 350 degrees F. Lightly coat 2 12-cup muffin pans with cooking spray.

In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate, medium size mixing bowl, combine the pumpkin puree with the buttermilk and vanilla extract and mix well. In another medium size mixing bowl combine the flour, baking powder, cinnamon, baking soda, nutmeg, and clove and mix well. In thirds, alternately add the flour mixture and the buttermilk mixture to the creamed butter, blending gently after each addition.
Using an ice cream scoop or a ¼ cup measure, divide the batter evenly among the 24 cupcake wells and bake until a toothpick inserted into the middle of each cupcake comes out clean, about 30 minutes. Cool the cakes on a wire rack in the pans for 15 minutes. Remove the cakes from the pans and continue to cool on the wire racks until completely cool.
Frost the cupcakes with Cream Cheese Frosting and serve.

Halloween's Spooky Dinner was a hit by the way, The menu was;
Mummy Meatloaf
Spiderweb Pizza
Severed Fingers
Blood Vein Soup
Blood berry Punch

Kai and I were having a howling good time preparing it and the dry ice in the punch was the best!!

Fun with Vegetables

2011-11-04T22:36:00.000-07:00

I was reminded several times today why I love being part of a Co-Op (see previous post "Geeking Out on the Co-Op). There is the challenge that "new" and interesting produce provides, the conversation amongst friends that it can ignite, and more than anything the fun that seems to follow every box pick up...especially working with the amazing people at Garden of Eden. Today's pick up was especially fun when I was handed this little eggplant character...I'll leave the imagination up to you, but let's just say he's providing many laughs here with my two young boys and the bigger "boy" (daddy). I think I'll wait until later in the week to chop him up...it'll be a good stress reliever, especially living in a house full of men!

In addition to the eggplant in this week's Co-Op box I found spinach, Russian kale, butternut squash, mint, sorrel, pink lady apples, tangerines, dates and fuyu persimmons.

I am learning more and more about persimmons as fall progresses as it's not a fruit I'm used to playing with. I have generally taken the easy route and peeled it, chopped it and thrown it into salads. Fuyu's can be sliced and eaten raw. They can also be peeled and blanched (boiled in water a few minutes and then put into ice water) and eaten when ripe (they'll still be a little firm). Fuyu's can also be dried out and eaten like fruit snacks by peeling,slicing, and rising them with limes juice and setting them on a tray in an oven set on low with the door cracked open about 4 inches until they are leathery and no longer sticky. Around 3 hours.

I'm going to let them ripen this week and then try this Sweet Persimmon Bread later in the week.

1 apple or pear, pureed. About 1/2 cup
1 egg, white and yolk separated
2 egg whites
1 cup honey
1 1/2 cup mashed very ripe persimmons, skins removed
1 cup whole wheat flour
1 cup oats
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon cinnamon
2 teaspoons nutmeg
pinch of salt

In a bowl mix together pureed apple/pear, egg yolk, sugar, mashed persimmons, and vanilla. In a separate bowl, whip the egg whites with an electric mixer and set aside.
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Alternate adding the flour and whipped egg whites to the persimmon mixture, stirring well before each addition.
Pour batter into lightly oiled bread pan and bake at 350F 40-50 minutes for cake/bread or until a toothpick inserted in the center comes out clean.
Allow to cool approximately 15 minutes before removing from pan and another 10- 15 before serving.
Tip: To cleanly remove the persimmon flesh from the skin, cut the fruit in half from top (the green stem) to bottom. Take a spoon and scoop out the fruit and toss out the stem and skin.

Uses: Persimmons and apples

This will be a week in which the key to success and nourishment will be in the planning. This s a busy week so some time dedicated to preparation on Sunday will make the week nights much easier.

Sunday (Prep day for this week)
Pulled Chicken

Vegetable Stock
Whenever I find myself with a lot of veggie odds and ends (herbs, onesies of potatoes or carrots, cabbage, etc.) I like to throw it all in a big pot of boiling water and make vegetable stock. Chop it all up and add any stems or skins. Add an onion or leek with trimmings, 2 bay leaves and some garlic or a more robust stock saute the veggies first then boil. The boil should take about 25-40 minutes then drain the broth into a storage container and store or freeze depending on when you're going to use it. This is a great way to to use up some veggies and herbs you don't know what to do with.

Date Bars
1 1/2 cups chopped dates
3/4 cup brown sugar
3/4 tsp salt
1 stick of butter cubed
1 1/4 cups rolled oats
1 cup flour
1 1/2 tsp ground cinnamon
1/2 tsp baking powder

Boil 1 cup water, dates. 1/4 cup sugar and 1/2 tsp salt until jam like. Let cool. Mix remaining ingredients. Press three-quarters oat mixture into the greased 8-inch baking dish. Top with date jam and remaining oat mix. Bake at 375 until golden, 30 minutes.

Uses: dates and leftover veggies

Monday
Leek and Potato Soup with Sorrel

Uses; Sorrel

Tuesday
Shredded Chicken with Kale and Lentils
Roasted butternut squash

Uses; Kale, squash

Wednesday
Off or leftovers

Thursday

This is a vegetarian recipe by Mollie Katzen. This is a filling, hearty main dish.
Use 2 large or 3 med. sized eggplants

3 tablespoons olive oil
5 cups minced onion
5 cloves garlic, minced
2 teaspoons salt
4 cups chopped fresh tomatoes
2 teaspoons dried basil
black pepper to taste
3 cups good bread crumbs (from good bread)
1/2 cup ground sesame seeds (use a blender, grind in quick spurts to flour-like consistency)
1 cup toasted pine nuts
1 cup crumbled feta cheese
2 tablespoons lemon juice
dash of cinnamon
dash of nutmeg
dash of paprika
small amount of finely minced fresh parsley

Preheat oven to 375° F. Cut the eggplants in half lengthwise. Using a teaspoon, scoop out the innards, leaving a shell approximately 1/4" thick. Set the eggplant shells aside.Finely chop the innards. Heat olive oil in a deep skillet. Saute the onions and garlic with the salt. Cook over medium heat, stirring intermittently. When onions are very soft and translucent (10-15 minutes), add the chopped eggplant. Cover and let cook another 8-10 minutes. Add tomato, basil and pepper. Cover and cook another 10 - 15 minutes over medium heat. In a large bowl, combine bread crumbs, ground sesame seeds, pine nuts and crumbled feta. Stir this mixture, along with the lemon juice, into the cooked vegetables. Mix well. Stuff the eggplant shells. Arrange them in a shallow baking pan and cover with foil. Bake for 30 minutes. Ladle some Bechamel sauce or melted cheese sauce over each individual portion. Garnish with cinnamon, nutmeg, paprika and parsley.

Friday
Off or leftovers

Saturday
Winter Minestrone

Have you ever seen a Ham Hock? Happy Halloween!

2011-10-27T11:23:00.000-07:00

I've mentioned before my love for soup. I have always wanted to try making a split pea soup and recently stumbled upon an easy crock pot recipe for it. This was a combination I couldn't pass up - split pea, easy, crock pot. Done. I was off to the store to pick up a few things I didn't have handy in my well stocked pantry - Ham Hocks being one of them. I've never cooked with Ham Hocks before. To be fair, I don't cook with much meat and when I do it's the every day chicken, ground beef, and the occasional fillet or short rib. I bounced into Sprouts, eager to find this new ingredient and was directed to a case toward the back of the store. As I rounded the corner and laid my eyes on the Ham Hock, it wouldn't have surprised me to hear the theme from psycho start playing over the grocery store intercom. The Ham Hock looked like a large dog chew toy. It was a leg-like looking thing covered in a brown leathery skin and if you turned it to one angle you could see the bones and cartilage and stuff. I'm not sure what happened to me but I stood there in a bit of shock trying to grapple with the fact that I could not only in no way attempt to cook this, but there was no way I was going to touch it. I settled on a simple package of pork belly instead. I know it sounds crazy that I have no issue throwing a bit of pork belly into a crock pot with my split peas, but was horrified by the Ham Hock.
My husband would just laugh and chock this one up to the "complexities" of me, but I feel it's my duty to save others from the horror of Ham Hocks. Come to think of it they would make great Halloween props...

Luckily, this week's Co-Op box isn't scary at all....Mixed greens,spinach, garlic, zucchini, pumpkin, green beans, potatoes, parsley, persimmon, pomegranate, dates,and oranges.

Sunday
Pumpkin Patch Stuffed Shells
This is a really fun kid-friendly recipe you can make together as a family. You could substitute the pumpkin puree with roasted fresh pumpkin as well.

Uses; spinach, pumpkin

Monday
I'm going to be doing some funny and creepy dishes for the kids to munch on before they head out for trick or treating. I'll share these with you later this week.

Tuesday
Broiled Zucchini Stuffed with Gruyere and Feta
From Deborah Madison's Vegetarian Cooking for Everyone

I always have Gruyere in the fridge it's a great cheese for just about any kind of melting and mixing. These are more filling than you think so serve them with mixed greens and/or some Quinoa for dinner.

4 medium zucchini
2 teaspoons butter
salt and pepper
1/3 cup feta
1/4 cup cottage cheese
1/4 cup Gruyere
1 eggs
1 tablespoon chopped parsley
2 teaspoons chopped marjoram
1 teaspoon flour

Preheat broiler. Lightly oil a baking dish large enough to hold the squash in a single layer. Prepare the zucchini for stuffing, halving each one and scooping out the flesh. Finely chop the zucchini and saute it in the butter, stirring frequently, until browned in places. Season with salt and combine with all the other ingredients.

Fill the zucchini and set side by side in the baking dish. Broil about 6 inches from heat until browned and heated through, about 20 minutes.

Uses; zucchini, parsley,mixed greens

Wednesday
Slow Cooker Split Pea Soup (NO Ham Hocks)

2 pounds split green peas, rinsed and picked through
1 medium onion diced
1 celery stalk diced
4 small carrots diced
4 cloves garlic or 1 tablespoon plus 1 teaspoon minced garlic
1 (1 ¼ pounds) pork belly or ham steak chopped/diced into small squares (or leave out for a veggie version)
10 cups chicken stock or canned low sodium chicken broth
2 teaspoons salt
1½ teaspoons coarsely ground black pepper

Combine all of the ingredients in the crock of a slow cooker and cover. Cook until the peas are creamy, stirring occasionally, about six hours on low. Remove the lid and stir using a wooden spoon. Mash the peas with the back of the spoon and adjust seasoning if necessary. Discard skin and bones. Serve hot.

Uses; garlic

Thursday

Hamburger Potato Pie
1 lb ground beef (I always cook with organic farm raised meats because they taste so much better. Since this is the focal point of this dish I encourage you to do the same here but it's not a necessity)
1/2 diced large onion
4-6 small to medium sized potatoes diced
2-4 small carrots diced small
1/2 cup of frozen peas thawed out under warm water
1/3 cup white wine
3-4 tablespoons rosemary or other savory herb you like
pre-made pie shell (I used Trader Joe's frozen pie shells)
Grated Cheddar Cheese (handful or so)
salt
pepper

Preheat oven to 350 degrees.
Put the thawed out pie crust into a greased pie pan. (I used a metal deep dish pie round).

Saute onion in olive oil until it appears translucent. Throw your carrots in as well and saute a bit until beginning to be tender. Put ground beef in the pan with the onions and carrots and cook up until brown, chopping up into smaller pieces as you stir. Right before you turn the heat off pour wine into the pan.
While the hamburger is browning roast rosemary and potatoes in a separate pan until they are cooked through and browning. Put the potatoes in with the meat and carrots mixture and then stir the peas in.

Pour the meat and veggies mixture into the prepared pie crust pan and cover with the cheese. Cook in the oven for about 25 minutes or until crust looks golden brown. Let cool a bit then serve pie slices with green bean salad.

Warm Green Bean Salad
Wash beans and line then butt them up against the knife to get the ends even, then cut them off (easier and faster than doing them one at a time). Cook the beans in salted boiling water, drain on a paper towel, then while still warm add olive oil. When ready to serve toss with lemon juice and fresh herbs.

Uses; Green beans and potatoes

Friday
Leftovers and Avocado and Orange Salad with Pomegranates and Pistachios

1 very small red onion, sliced into thin rounds, about 1/3 cup
2 tablespoons white wine vinegar
1 bunch watercress
1 small pomegranate
3 citrus fruits
2 kiwifruit
1 large avocado
grated zest and juice an orange
sea salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1/4 cup roasted pistachio nuts, coarsely chopped

1. Toss the onion rings with the vinegar and set them aside in the refrigerator. Sort through the watercress and discard the large, heavy stems. Rinse under cool running water, spin dry, then wrap in a towel and refrigerate until ready to use.
2. Cut the pomegranate into quarters, then break out about 1/2 cup of the seeds. Working in the sink, gently squeeze a tablespoon or so of juice from the remaining pomegranate and set it aside. Peel and section the oranges. Neatly peel and thinly slice the kiwi. Peel and cut the avocados into neat chunks.
3. To make the dressing, combine the zest, 1/4 cup orange juice plus 1 tablespoon pomegranate juice, and 1/4 teaspoon salt, then whisk in the oil.
4. Loosely arrange the watercress on a plate with the orange sections (minus their juice). Add the kiwi, avocado, and onions, which will be pickled by now, then pour the dressing over all. Season with pepper and garnish with the pistachio nuts.

Uses; Pomegranate, Oranges

Saturday
Here's a yummy looking recipe I found for the persimmons if your feeling like trying something new on this weekend day.
Steamed Persimmon Pudding with Silky Persimmon Puree

Life is a Smorgasbord

2011-10-23T20:16:00.000-07:00

Websters Online dictionary defines "smorgasbord" as;

smor·gas·bord noun

[singular] 1 : a meal with many different foods that are placed on a large table so that people can serve themselves : buffet

2 : a large mixture of many different things

This month is shaping up to be a smorgasbord of food, friends and family. Last weekend I took a break form the every day to spend some quality time hiking, biking, eating and talking with two of my girlfriends. It was such a nice diversion and I walked away with my "well" filled up and my body tired but relaxed. The week that followed was full of all things kid and work related. This weekend has been a nice chance to reconnect and share meals with family. I didn't find time to do the Fall Detox I was hoping for and I'm late posting this week's blog, but sometimes when life is "a large mixture of many different things," you have to be flexible and go with the flow! I am grateful for the variety that life serves up and the opportunity to learn from it's many lessons.

This week's Co-Op box seems to be abiding by this same smorgasbord concept with green ccabbage, spinach, rosemary, basil, eggplant, red potatoes, broccoli, dates, Asian pears, crimson apples and oranges.

In keeping with the theme, this week's menu will be a variety of old and new recipes and some variations on meals. Somehow this week's menu turned out mostly vegetarian. I'm including some of my favorite recipes for the fall as well. Whether you make them this week or throughout the holidays, they're nice recipes to have around.

Before October slips away, I'll have to make my all time favorite Pumpkin-Honey Beer Quick Bread. I love this recipe because it's delicious, uses pumpkin (one of my favorite ingredients) - and makes two loaves for easy freezing. I make this every year and have it around for breakfast, gifts, school appreciation days etc.

I've been wanting to try Daphne Oz's Gladiator Oatmeal and I think I'll give it a whirl this week using some of the rosemary we got in this week's box.

Gladiator Oatmeal
1/4 cup cooked steel cut oats
1/4 cup chopped shallots
1 sprig rosemary, chopped
3 dates, chopped
3 slices tofu Canadian bacon, chopped
3 teaspoons olive oil
salt and pepper to taste
Cook the steel cut oats as directed on the container. Saute the shallots, rosemary, dates, and tofu Canadian bacon in the olive oil until shallots are translucent and Canadian bacon is heated. Mix into steal cut oats (or serve over brown rice, millet, etc.), add salt and pepper—cayenne or red pepper flakes are great for a little extra kick—and enjoy! Not only is this recipe easy to make, you'll love the combination of sweet and savory, and the presence of protein, fat, sugar, and complex carbohydrate will be sure to power your life in the lion ring!

If you're looking for ways to use this season's dates (I know I'm always on the hunt for new date ideas) this recipe is ridiculously yummy - very sinful but a nice treat and another favorite.

Cranberry and Carmel Date Bars

Makes about 54

1 cup cranberries
2 tablespoons PLUS 1/2 cup sugar, divided
2-1/3 cups flour, divided
2 cups rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1 cup butter or margarine, melted
1-1/2 cups chopped dates
1/3 cup chopped walnuts, toasted
1 cup caramel ice cream topping

Preheat oven to 350 F. In small bowl, combine
cranberries and 2 tablespoons sugar; set aside. In medium bowl stir together 2 cups flour, oats, 1/2 cup sugar, brown sugar, and baking soda. Stir in melted butter, blend well. Reserve 1 cup crumb mixture. Press remaining crumbs in
bottom of 9x13-inch baking pan. Bake 15 minutes. Sprinkle dates, walnuts and cranberry mixture evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture. Return to oven for 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars.

Sunday

This recipe landed in my inbox about the same time I picked up the co-op so I'm going to give it a try and see if it was in fact meant to be....

Broccoli-Basil Mac and Cheese

I'd consider making this with delicate squash (skin on) next time, to cut the prep-time on the squash. Play around with the cheese blend if it's more convenient for you -Anna's recipe calls for Cheddar and Manchego, but I always have Gruyere on hand, so I swapped that in. I would also use the creme fraiche vs. the sour cream. Don't cut back on the cheese! I separated it into two square dishes and am freezing one for later.

Serves 8 - 10.
Adapted from Hungry? The innocent recipe book for filling your family with good stuff by Anna Jones, Vanessa Hattersley

Prep time: 35 min - Cook time: 25 min

1 small butternut, acorn, or other winter squash, peeled, seeded and cut into tiny chunks
olive oil
1 bunch of basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1/2 a small head of broccoli (100 g / 3.5 oz), roughly chopped
4 tablespoons creme fraiche or sour cream
~ 1 3/4 cups / 3.5 oz / 100 g grated white cheddar cheese
~ 1 3/4 cups / 3.5 oz / 100 g grated Gruyere cheese
a large handful of (yellow) cherry tomatoes
3 cups / 300 g dried (whole wheat) macaroni elbows

Preheat your oven to 400F / 200C with a rack in the middle. Put a large pot of water on to boil.
Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20-25 minutes, or until golden.
In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you've got a fine crumb. It'll be a bit damp - that's o.k. Transfer to a small bowl and give the processor a rinse.
In a separate bowl, combine the creme fraiche and grated cheeses.
Place the cherry tomatoes in the food processor with the remaining basil. Pulse a couple times to break things up, then add to the creme fraiche mixture and stir well.
Boil the pasta in well-salted water for a bit less time than the package suggests - you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it. Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven.
Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 -25 minutes or until the topping is crunchy. Remove from the oven, and wait 10 minutes before serving.

Uses; Broccoli and Basil

Monday

Quinoa-Spinach Bake

Roasted red potatoes with Rosemary and Garlic

Uses; Spinach, Rosemary and Red Potatoes

Tuesday

Fish Tacos with Cabbage Slaw

Refried Black Beans

4 cups very thinly sliced green cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro (optional)
2 tablespoons fresh lime juice
5 teaspoons extra virgin olive oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Uses; Cabbage

Wednesday
Leftovers

Thursday
Baked Eggplant with Feta Cheese and Tomatoes
Salad and bread

Preheat oven to 375
1-2 eggplants sliced lengthwise and scored on the cut side in a crisscross pattern
1/3 cup olive oil
2-3 ripe tomatoes peeled, seeded and chopped or a can of diced tomatoes
2 ounces feta cheese
1/2 teaspoon dried oregano

Heat the 3 tablespoons oil in a large skillet. Add the eggplant, cut sides down, and fry over medium heat until golden. Fry the second sides for a few minutes, then remove to a plate and season with salt and pepper. Wipe out pan. Heat 1 tablespoon oil in the skillet, add tomatoes and cook over medium high heat until they've broken down into a chunky sauce. Season with salt and pepper.

Set the eggplants, cut sides up and snugly side by side, in a baking dish. Crumble the cheese over the tops, spoon the tomatoes over the cheese and sprinkle with the oregano. Cover and bake until the eggplant is tender, about 40 minutes. Uncover and bake 5 more minutes.

Uses; Eggplant

Friday
Off

Saturday
Skillet Tofu Parmigiana

By the way...as you're carving those pumpkins, remember how healthy those seeds are! Rinse the gunk off and put them on a baking sheet. Cover in olive oil and salt and bake until brown at 375 degrees.

Tips

2011-10-18T12:01:00.000-07:00

We enjoyed the Gratin last night and hope many of you did as well. If you haven't tried it yet here's a couple tips..
* I have a lot of spinach to use so I chopped some up, let it wilt in a warm skillet and added it to the Gratin.
* I had a lot of peices of bread (the heels of many loaves) laying around that I hate to waste but don't want for a sandwich. I made bread crumbs out of them by cutting them up, adding some chopped up Oregeno (you can use any herb you like) and throwing them in a food processor.

I blended to course crumbles and then spread out on a baking sheet covered in parchment paper. I melted about 2 tablespoons butter and then dribbled that over the top before baking for about 30 minutes or until they look toasted and browned. You'll want to stir them once or twice as the 30 minutes goes by.

You can use these on top of the gratin for an added crunch or freeze them in a ziploc bag for another time.
I do this frequently so I never have to buy bread crumbs. You can add them to a simple pasta, top casseroles, or crunch up your salads with them!

Bread

2011-10-14T23:26:00.000-07:00

I mentioned last week that I was feeling like making bread. This week was really busy and the weather was nuts, but I settled in tonight and made Dill Bread with last week's dill.

Tip: Wrap your fresh herbs (this works with lettuce and other veggies as well) in a damp paper towel and store in a plastic bag and they'll last much longer.

This is a recipe that Jennifer from Garden of Eden shared last year and I love it. I double the batch and freeze the second loaf or gift it.

1/4 cup warm water (105 to 115 degrees F)
1 envelope dry yeast
1 cup whole milk cottage cheese, room temperature
1/4 cup chopped fresh dill
1 large egg
1 teaspoon unsalted butter, melted
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seeds (I leave these out)
2 1/4 cups unbleached all purpose flour

Pour 1/4 cup of water into large bowl; sprinkle yeast over. Stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk cottage cheese, chopped dill, egg, butter, salt, sugar, and dill seeds. Add 2 1/4 cups flour, 1/2 cup at a time, stirring until semi-stiff dough forms (do not knead). Cover bowl with plastic. Let dough rise in a warm area until doubled, about 1 hour.

Butter 8-inch bread pan. Punch down dough. Form 6 inch rounds (my dough is always pretty sticky still). Transfer dough round to prepared pan. Let dough rise uncovered in warm draft-free area until almost doubled in volume, about 45 minutes.

Position rack in center oven and preheat to 350 degrees F. Bake until bread is golden and sounds hollow when tapped, about 40 minutes. Turn bread out of pan, let cool and slice!

Autumn-ish...?

2011-10-14T23:24:00.000-07:00

It's October and it was 85 and 95 degrees here in San Diego this week. Today it was 75 and foggy. My wardrobe and the local farms are both experiencing a bit of schizophrenia...is it Spring? Is it Summer? Jacket? Shorts? Strawberries? Swiss Chard? Squash?

The seasonal calendar still says it's Autumn and that's a good excuse for me to make soup. Admittedly, I'll find an excuse to make soup no matter what season it is. I have included my favorite recipe in this week's meal plan. It makes a big batch. Remember to freeze some for a night your not feeling up to being in the kitchen. Have it with a big bowl of strawberries and you won't worry what month it is or what to wear!

This week's Co-Op box brings; Lettuce, green beans, fennel, leeks, zucchini, mixed greens, limes,asian pears, jujubees, reed avocado, and strawberries.

I wanted to be sure to share a recipe for JuJubee tea and found this one that also includes Asian Pears. There are so many benefits these little unknown fruits provide. I found it to be delicious.Try it in this tea and see what you think...better sleep? Better digestion? Cold and Flu minimizer? Enjoy!

(adapted from Salem Ranch Jujube tea)
1 Asian pear
1 slice Ginger
12 dried jujube chopped
1 Tbsp Trethowan Organic infusion tea or your favorite tea
8 cups water
Put jujube, pear and ginger in a large pot .Add the water and bring to a boil, simmer for 10 more minutes. Add the tea and let infuse for 5-10 minutes.

Uses; Asian pears and jujubees

Sunday

This is a very forgiving and tasty recipe. If you don't have these ingredients modify it with what you have. It's a great way to use up produce. I make a big batch and eat it all week or freeze some for later.

Autumn Vegetable Soup
from Still Life With Menu by Molly Katzen
5 to 6 servings
Ingredients
2 T butter or oil
1 ½ c chopped leeks
1 ½ c quartered Brussels sprouts
1 large carrot, chopped
1 stalk celery, chopped
1 large potato, chopped
1 c peeled chopped acorn or butternut squash (and/or pumpkin and/or sweet potato or zucchini)
¾ t salt
freshly ground black pepper, to taste
cayenne, to taste
1 to 2 large cloves garlic, crushed
3 c stock or water
1 c (packed) chopped Swill chard or collard greens
1 large tomato, chopped
1 bell pepper, chopped --- any color
1 ½ t dried dill
½ t each dried marjoram and basil
2 t soy sauce
1 T fresh lemon juice
½ c sour cream or yogurt, room temp (optional)
sunflower seeds, and avocado for garnish
minced fresh parsley, for garnish

Directions
1] In a kettle or Dutch oven, cook the first 11 ingredients (up to and including garlic) over moderate heat, covered, for 10 to 15 minutes. Stir occasionally.

2] Add stock or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender (another 15 to 20 minutes.)

3] Add Swiss chard or greens, tomato chunks, and bell pepper. Simmer about 5 more minutes.

4] Add herbs, soy sauce, and lemon juice, and continue to simmer another 3 to 5 minutes.

5] If you choose to add the sour cream or yogurt, stir it in just before serving. Garnish each bowl with sunflower seeds and parsley.

Uses; Zucchini, leeks, tomato, avocado

Monday
Leek, Scallion, and Fennel Gratin
From Deborah Madison's "Local Flavors"

3 large leeks, white parts only
2 fennel bulbs, about 6 ounces each
salt and pepper
1 1/2 tablespoons unsalted butter
1 bunch scallions, including and inch of the greens, sliced
1/4 cup chopped fennel greens
1 teaspoon grated lemon zest
2 large eggs
1 1/2 cups milk or half-and-half
1/2 cup freshly grated Parmesan or Gruyere cheesePreheat the oven to 375 degrees. Lightly butter a 2-quart gratin dish. Chop the leeks into 1/2 inch pieces and wash them well in plenty of water, separating the rings. Let them soak while you trim and quarter the fennel. Slice the fennel very thinly, including the core. Bring a skillet of water to a boil; add the fennel and a pinch of salt. Simmer until the fennel is translucent, about 2 minutes, then drain.

Melt the butter in a wide skillet. Lift the leeks out of their soaking water and add them to the pan along with the fennel. Season with 1 teaspoon salt and cook over medium heat, stirring frequently, until the leeks are tender, about 10 minutes, adding the scallions after 5 minutes. Add the fennel greens and lemon zest, taste for salt, and season with pepper. Scrape the veggies into the prepared dish.

Beat the eggs and milk together and add 1/2 teaspoon salt plus the cheese. Pour it over the veggies, then bake until the top is browned here and there in places, about 40 minutes. Let rest for a few minutes and serve.
Uses; Leeks and Fennel

Tuesday
Grilled Zucchini with Sea Salt
There are 3 versions of this recipe and when served with quinoa or rice and the mixed greens, it makes for an easy, light meal. You can grill these on an indoor grill too.

Uses; Zucchini, tomato, and/or mint depending on what version you make

Wednesday
Leftovers

Thursday
Green Bean and Shallot Ravioli Salad (Adapted from Whole Living Magazine)
Serve this with some crispy bread or a light salad

Course salt and freshly green pepper
8 oz green beans, trimmed
12 oz fresh or frozen cheese ravioli
3 Tbsp extra virgin olive oil
2 shallots
2 Tbsp sliced almonds, toasted
lemon juice

Cook beans in a pot of well salted boiling water until just tender about 3 to 5 minutes. Remove the beans with a slotted spoon and slice in half. Add Ravioli's to water and cook until done.
Meanwhile heat oil in a skillet over medium high heat. Add shallots and cook until golden and crispy about 2 minutes. Add beans, ravioli, and almonds and toss to coat. Season with salt, pepper and lemon.

Uses; Green beans

Friday
Pizza Pie
This recipe could be modified with any ingredients you like. Leftover veggies would be a great healthier version.

Saturday
Off

More with Oregano and Zucchini

2011-10-11T11:34:00.000-07:00

I had some leftover chicken from the Yogurt Marinated Chicken I posted a couple weeks ago. I decided to take it and chop it up into some pasta and have a Greek-ish pasta dish last night. Here's the recipe in case you're looking for ways to use up your Zucchini and Oregano from last week in a quick and easy meal. You could easily leave the chicken out and make this vegetarian. The boys ate this right up...

Boil pasta of your choice (I used whole wheat curly pasta).

While the water is boiling cut up a whole zucchini into bite sized pieces and brown up in a large saute pan with some olive oil. Add a 28 oz can of San Marzano diced tomatoes (don;t drain them). Chop up 2-3 full stems of Oregano and add to the pan. Let this all come together and get juicy. I added a couple ladles of the pasta water to the pan also to get some juice going.

Then add about a cup or so of Feta cheese and the pasta and mix.

Simple and yummy with some good fresh favors.

Nesting

2011-10-05T22:19:00.000-07:00

I realized this week that I've been nesting. Replacing old silverware with a new set, throwing out the odds and ends of my plates and bowls, and throwing out the lamp I've always hated. I'm stocking the pantry and I even bought a set of biscuit cutters?! (Remember; baking and I don't mix, pun intended).

If I knew better I might think there was another little one on the way, but I know that's not possible (phew!) Then a friend sent me a "save the date" for a night in December and it hit me...it's Autumn and the first days of October. Weeks before the holidays begin.

What started a couple weeks ago as a realization that the saesons, and my appetite, are quickly changing has somehow become an unconscious need to get the cave spruced up and stocked before everyone hibernates under the (Christmas) tree!

I found myself really relating to an article I read this week in Yoga Journal about Fall Detoxing. "The body should be telling us all the time what to do and what not to do - it knows what's good for it and what is not" "The key is to get out of your own way." It's the latter part I've been struggling with lately - getting out of my own way. I am too busy multi-tasking; e-mails, laptop, iPad, texts, kids school stuff, work stuff, the list goes on....to actually hear what my body and my intuition are telling me.

I'm looking forward to slowing down and tuning into what things I can be doing (or maybe not doing) to make my life the best it can be. I can feel myself naturally starting to slow down now that it's in my awareness. I'm planning on giving the Fall Detox a whirl the week of 10/17. I would love to to share the experience with anyone who is interested. Meanwhile I'm "stocking up" on supplies for the detox!

I'm feeling like trying some bread recipes out this weekend...I'll share the successes and failures as I progress!

This week's box is scheduled to have the following; lettuce, squash, swiss chard, oregano, tomatoes, sorrel,spinach, fuji apples, dates, jujubes and oranges.
.
Sunday
Risotto with Sorrell and a Shredded Salad of Many Greens adapted from Deborah Madison's cook book Local Flavors

For the risotto2 tablespoon unsalted butter
1 large new red onion, finely diced
6 ounces sorrel (3-4 cups trimmed leaves)
salt and freshly ground pepper
1 1/2 cups Arborio rice
6 cups simmering vegetable or chicken stock
1/4 cup creme fraiche or cream
Parmisian
a couple ounces of goat cheese (optional)

Melt the butter in a saute pan add the onions, and cook over medium heat, stirring often, for about five minutes. Add the sorrel and cook until it has collapsed into the onion after several minutes. Season with a pinch of salt.
Add the rice, stir it about, and cook for 1 minute.
Pour in 2 cups of the hot stock. Simmer until it has been absorbed, then add the rest, one ladle-ful at a time. Stir energetically and continue adding liquid after each addition is absorbed.
When the rice is tender, stir in the goat cheese, taste for salt and pepper, and serve.
Season with salt and pepper if needed and top with parmesan.

For the salad:Shred up whatever interesting herbs you have around and add them to a handful of mixed lettuces. You can use the sorrel, mixed lettuces, spinach and some spearmint. Deborah suggests napa cabbage (crunchy), butter lettuce (tender), dandelion greens (bitter), parsley, radish leaves, etc. The idea is to mix it up with flavors and textures.Wash and dry the greens, then pour over your favorite vinaigrette.

Uses; Lettuce, sorrel, spinach

Monday
Squash Casserole and Bacon Cornbread

Uses; Squash

Tuesday
Black Bean Tostadas with Greens
Whole wheat tortillas
2 Tablespoons olive oil
small onion diced
1 1/2 cups cooked black beans or a 15 oz can
2 teaspoons paprika
1/2 teaspoon oregeno
4 cloves garlic minced
1 1/2 lb. Swiss Chard ribs removed, chopped
Optional; salsa, tomatoes,queso fresco, cilantro, sour cream

Toast or warm the tortillas
Cook onion until soft. Add beans, paprika, and oregeno. reduce heat and cook 10 minutes.
Heat a bit mre oil over medium heat and cook garlic, stir in chard and season with salt and pepper.

Wrap bean mixture and chard in the tortillas and top with toppings.

Uses; Oregeno, Swiss Chard, tomato

Wednesday
Leftovers

Thursday
Meatless Winter Chili
Use any leftover squash or tomatoes you have in this too!

Friday
Off

Saturday
Barley Gumbo

1/4 cup olive oil
2 ribs celery, finely chopped
1 onion chopped
salt and pepper
3 tablespoons flour
1/2 bunch swiss chard, stems and leaves chopped and seperated
1 cup pearl barley
5 ounces baby spinach
1/2 bunch escarole

In a dutch oven, heat the oil over medium-high heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes; season with salt and pepper. Add the flour and cook, stirring often, for 5 minutes. Add the swiss chard stems or spinach and cook for 1 minute. Stir in the barley and 6 cups water and bring to a boil. Lower the heat, cover and simmer until the barley is just tender, about 30 minutes.

Working in batches, add the spinach, escarole, and swiss chard leaves, stirring the greens until wilted between each addition. Season with salt and pepper.

Uses; Chard and spinach

Garlicky Lasagna Monday

2011-10-03T21:34:00.000-07:00

When Max (my 4 year old) got home tonight he proposed to me...he asked if he could marry me a couple weeks ago and I told him I would have to see a ring first! He said he was going to make me a pink triceratops ring but instead he found this lovely gem in the toy box. (Very Kate Middleton-esque I think). He got down on one knee and everything. It was pretty fabulous. A great way to end a Monday!

We celebrated with Monday's menu of Garlicky Spinach Lasagna. It was quite tasty and I thought I would share some pictures and the salad dressing that complimented the red butter lettuce with diced tomatoes.

The lasagna had a few more steps and a few more pans than I like on a Monday, but it was worth it and perfect for the special occasion!

The lasagna calls for pesto. Jennifer from Garden of Eden shared a great recipe last week and in case your looking for the ol' standby, here's the basic basil, pine nuts, garlic recipe. I like to freeze it in an ice cube tray or egg tray and then pop them out when I need them as the week or the month goes on.

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra virgin olive oil

kosher salt and freshly ground pepper

1/2 cup pecorino or Parmesan cheese

Combine the basil, garlic, and pine nuts in a food processor or blender and coarsely chop. Add olive oil gradually as it processes until smooth and incorporated then add pecorino or Parmesan.

Here's the salad dressing. I make a bunch ahead and keep it around...saves me money on salad dressing (I don't like any of the store bought stuff anyways!)

Mustard vinaigrette

1/2 cup red wine or champagne vinegar

2 teaspoons Dijon mustard

1 1/2 cups extra virgin olive oil

1 teaspoon whole-grain mustard

Mix together and keep in refrigerator for up to two weeks

Colorful Fall

2011-09-30T21:54:00.000-07:00

I don't know that when most people think of Fall they think of color...I have an image of a rainbow of browns and oranges in my mind when autumn comes along. When I looked at the produce I picked up at the Co-Op today, it was anything but brown. Red leaf lettuce, dill, tomatoes, collard greens, spinach, green peppers, granny smith apples, cucumbers, yellow peaches, Bartlett pears, and oro blanco grapefruit. Remember even if you're not a member of a Co-Op, this is what's local and in season right now and can guide you to the freshest produce as you do your grocery shopping.

I can't help but think about the importance of having a variety of colors in your diet. My family and I will have a very colorful menu this week! Greens of every shade, reds, oranges and yellows. Beautiful and delicious!

I've had several of you tell me how much you love spinach. I've also had a few clients share how they don't want to spend more than 30 minutes preparing dinner every day. I am incorporating both in some of this weeks menus with raviolis and spinach lasagna.

I think we've all probably thawed out some frozen raviolis mid week in order to make a quick and yummy meal. I'm all for quick and delicious any day of the week. I just recommend raviolis that are organic or natural and not full of preservatives and sodium. I also encourage you to go outside the every day jar of sauce to put over it and try something different, healthy and easy like fresh vegetables, or the simple butter, pine nuts, and Parmesan recipe that is a staple in my house. One of my kids favorite foods is pine nuts. I could toast these and sprinkle them on just about anything and they'll be happy.

The cool weather and the fresh clean breezes are reminding me how nice it smells when a chicken is roasting in the oven. I think I'll cook a whole chicken on Sunday for a traditional "Sunday dinner" feel and use the leftovers all week. Roasting a chicken is surprisingly easy and far more economical than buying one (full of sodium) at the market (although in a pinch these do just fine for weeknight chicken needs).

Please feel free to post your comments and food practice needs in the comment box below and I'll see how I can incorporate them in the menus as we go along...Happy Fall, and enjoy the colors this week - try eating a new color each day this week!

Sunday

I like Thomas Keller's Roasted Chicken recipe from his book AD Hoc at home. This recipe includes roasted vegetables but you can cook alone. Buy a bigger chicken if you want leftovers...this really does serve only 4. You could also serve the collard greens sauteed with some garlic with this meal.

The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly. What Keller recommends is leave the chicken in the refrigerator, uncovered (on a plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit dried out. It will roast up crispier this way. Then 1 1/2 to 2 hours before it goes in the oven, put it on a plate on the kitchen counter to come to room temp (about 70 degrees). I buy the chicken with the neck and giblets removed from the cavity of the chicken. Ingredients

One 4 to 4 1/2 pound chicken
Kosher salt and freshly ground black pepper
6 garlic cloves, smashed and peeled
6 thyme sprigs
3 medium-sized rutabagas ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then rutabagas cut into 3/4-inch wedges
2 medium-sized turnips, prepared the same way as the rutabagas
4 medium-sized carrots, peeled and cut in 2-inch segments
1 small yellow onion, peeled, roots cut off but core kept intact 8 small red-skinned new potatoes
About 1/3 cup olive oil or grape seed oil
4 Tbsp butter, room temperature
A large (11-inch if you have it) cast-iron frying pan
Kitchen string

1 Preheat oven to 475°F.

2 Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.)

3 Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.
4 Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.

5 Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil (or grape seed or canola oil) and toss with your hands until well coated. Season generously with salt and pepper.

6 Slather the chicken with oil and season well with salt and pepper.

7 Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) My father likes to leave out the potatoes at this stage and arrange them around the chicken. Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter.

8 Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.

9 Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving

10 Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top.
Serves 4.

Uses: Collard Greens

Monday

Garlicky Spinach Lasagna with red butter leaf salad

Tip: This can be made ahead and frozen

Uses: Red Leaf lettuce, spinach

Tuesday

Chicken-fajita tostadas

Tip: Use the chicken from Sunday's leftovers

Uses: Green peppers, top with tomatoes too

Wednesday

Leftovers

Thursday

Ravioli's with pine nuts and peas. Sauteed carrots with dill. You can toast your pine nuts in the toaster oven or oven with a little olive oil or saute in a pan. I like to add salt, pepper and a little red pepper flakes to them. They would also be great sauteed with some of this week's fresh dill too. They burn easily so be careful it only takes a few minutes.

For the carrots - dice up a bunch of scallions(white part only) and saute them (use the same pan as the pine nuts) till they brown up a bit in a couple tablespoons of butter. (This one place I'll use butter rather than olive oil). Slice up a bunch of carrots into coin shapes and saute them in the butter till they are golden and browning then add 2-3 tablespoons of dill, mix and serve. Simple, colorful and delicious.

Uses: Dill

Friday

Homemade pizza night

Saturday

Night off

Jalepenos!

2011-09-23T12:04:00.000-07:00

I found these beauties in my CSA box today and wanted to remind everyone that the Layered Shrimp Salad on Tuesday's menu calls for Jalepeno's...remember it's the seeds that give it the heat so use these more or less according to your preference! I also think this Grilled Stuffed Jalepenos recipe looks good too.What a great way to kick the first day of Fall off..with some KICK!

Listening and Leaning In

2011-09-21T13:50:00.000-07:00

The weather seems to be turning more toward fall these days. San Diego can be tricky this time of year though and it could feel like summer again next week. I have found myself really needing nourishment - warm, comforting, food that might somehow not only fill my tummy but my whole body with care. It's probably the sleepy cool fog we have for most of the day but it's more likely my body really sensing the seasonal shift and I am leaning in and listening. I think this is exactly what nourishment is about. Being able to hear what you and your family need and providing that in a stress free, comforting way. I like living in this space so much more than the world of should's - you should eat this and you shouldn't eat that. Sometimes that world seems so loud that it's hard to really listen to what you need.

Knowing that the Co-Op box will help me and my body recognize and live the seasons by providing what's in season and growing in our climate is comforting in itself - I know that in essence I'll be provided exactly what I need.

And this week doesn't disappoint.

Red Butter lettuce, tomatoes, bell pepper, parsley,arugula, mixed greens, broccoli

Bartlett pears, jalepenos, cantaloupe melon, Fuji apples.

Comfort foods and a change in season for me means soups and chili's. In all honesty, I could eat soups all year long regardless of the season. You'll see a great chili recipe I make over and over on the menu this week for Wednesday. Wednesday's are one of those days - mid week, Friday is within reach, soccer practices and not enough time. So it's usually here that I put my easiest meal plans. You can dice up any of the ingredients for this chili ahead of time if you don't want to deal with it at all on Wednesday. I love risotto too and think of it as the ultimate comfort food. The Corn Risotto recipe on Saturday was made for me by one of my favorite cooks...my step dad. He adapted it from Food and Wine magazine. I know when you think ease you don't necessarily think Risotto, but this recipe takes about 45 minutes total and is so worth every second. I save this for Saturday when I can take my time, enjoy the process and sip on the white wine the recipe calls for along the way. This recipe might give you one last chance to take advantage of the tail end of the summer corn too. I eat the leftovers all week long for lunch with broccoli, peas or any other veggies I have around.

I hope you will all listen and lean in to what you need this week...when was the last time you actually asked yourself "What do I need?"

Sunday
Cheese and Chicken Enchiladas
1 Round Queso Quesadilla Cheese
Grated Mexican cheese blend
1 Round Ranchero Cheese (Optional)
1-2 cans chopped green chili's
1 cup diced potatoes (frozen or fresh)
2-3 boneless chicken breasts cooked and shredded (I boil mine for about 20 minutes and then shred with two forks)
Taco size corn tortillas thicker is better
1 28 ounce can Las Palmas Green Enchilada Sauce
Sour Cream
Canola Oil

Preheat oven to 350 degrees
Combine chicken, cooked or defrosted potatoes, and chili's in a bowl. In a medium frying pan heat about 1 inch of oil over medium heat. It is ready when you can run a tortilla through quickly and the oil bubbles but does not fry the tortilla. Run about 15-20 tortillas through until pliable and place on paper towels to drain.
Pour Las Palmas sauce on the bottom of two square casserole dishes (just enough to coat).Fill the cooled tortillas with chicken mixture. I add a strip of Queso Quesadilla cheese on each before rolling them up. Place edge side down in the casserole dish. Continue until all tortillas are filled and the dishes are packed pretty tight. Sprinkle Mexican cheese blend and Ranchero on top. Bake about 20 minutes until cheese is melted and golden on top.
Eat one dish now and freeze the other or save for Tuesday's meal.

Monday
Rice Pilaf and butter lettuce salad

Tuesday
Layered Shrimp Salad served over arugula

Spanish rice (Add tomato's, tomato sauce and to leftover rice pilaf)
Leftover Enchiladas

Uses; tomatoes, jalepenos and arugula

Wednesday
Veggie Chili, Crusty Bread, Salad

Veggie Chili
1 28 ounce can whole peeled tomatoes with juice (San Marzano is best)
1 15 ounce can garbanzo beans, drained and rinsed
2 diced zucchini or squash of your choice
2 carrots
2 stalks celery
1/3 cup chili powder (less if you want it to have less kick)
1 4 ounce can chopped green chili peppers
2 garlic cloves minced
1 bell pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
salt to taste
Place all in a slow cooker (crock pot) cover and cook on low for 6-8 hours or high for 3-4 hours. Serve and top with cheese, sour cream or avocado.

Uses; Bell pepper

Thursday
Leftovers

Friday
Broccoli Gratin
Tip: This is a great dish to double and freeze for a rainy day

Uses; Broccoli
Saturday
Corn Risotto and mixed greens salad

Uses; mixed greens

Zucchini mmmmuffins

2011-09-19T10:47:00.000-07:00

I try and try to bake but things just never seem to come together. I can cook up a storm and enjoy the creativity it brings - a pinch of this and a pinch of that and you have something new and amazing. With baking it just seems like so many rules...kind of like how I feel about golf. Why would I want to spend my free time "playing" a game that takes forever and has so many spoken and unspoken rules of engagement? Baking feels that way for me sometimes - if you don't follow the recipe exactly as it says you'll likely find yourself yelling "four" somewhere down the line.

My mom can bake up a storm. Cinnamon roles, cake, apple pie, you name it. (She plays golf too). She has always told me to use the right ingredients and to follow the recipe - if it says whole milk you can't substitute fat free, if it calls for cake flour just any old flour won't do. I finally decided to actually listen to her advice last week about baking as I attempted to make some zucchini banana muffins. Low and behold it worked! We had moist, heavy, flavorful, healthy muffins all week long.

It's not lost on me the lesson I should likely pull from this...yes, listen to your mom, that's obvious. But maybe playing within the rules is simpler and even less stressful sometimes than you realize. There is beauty in precision and practice and rules are sometimes there for a reason. Maybe I'll take up golf next.

This weeks Co-Op includes romaine lettuce, Roma tomatoes, celery, zucchini, spinach, mint, Russian kale, Asian pears, oranges, Fuji apples, reed avocados.

I'm throwing in some breakfasts, lunch ideas and juices this week for a change of pace...

Sunday
Zucchini Banana Flax Seed Muffins

Uses: Zucchini

Monday
Lunch or with dinner
Kale Salad From Heidi Swanson's Super Natural Everyday Cookbook

Tuesday
Mexican Chicken and Rice Soup
1qt chicken broth
1 cup tomato salsa
1/4 cup shredded Monterrey jack cheese
1 1/2 cups pulled chicken
3 cups cooked brown rice
2 diced Roma tomatoes
1 avocado
1/4 cup sour cream

Mix together the chicken, broth, tomatoes, salsa and rice and top with cheese, avocado, and sour cream into individual bowls.
Serve with warmed tortillas.

Uses; tomatoes, avocados

Wednesday
Leftovers and Juice
Jay Kordich's Super Energy Tonic
Juice the following in a juicer or blender
2 kale leaves
1/4 cup parsley
2 ribs celery
1/2 cucumber
1 apple
1/2 lime juice

Uses; Celery, kale

Thursday
Breakfast or lunch Burritos and Mint tea
Warm tortillas

Saute egg whites, black beans, spinach, tomatoes, and veggie sausage in a skillet. Spoon into tortillas and top with cheese.

Boil water in a teapot or pan. While water boils chop up mint. Add tea of your choice and chopped mint and let steep. This can be made with other herbs too - red raspberry leaf and lemon balm are my favorite. You can also make this without the tea and steep the herbs alone.
Strain and drink!

Uses; Mint

Friday
I make this spinach smoothie several times a week. A good friend shared it with me and I thought it sounded awful...until I tried it!
Handful of spinach and a handful of ice. Cup of vanilla soy milk or almond milk. Tablespoon of peanut butter and a tablespoon of honey. You can also add flax seed or wheat germ for an extra boost. Blend in a blender...yummy.

Uses; Spinach

I Love it When a Plan Comes Together!

2011-09-14T10:31:00.000-07:00

Just wanted to share how Tuesday night's meal plan came together and a beautiful salad I created that really complimented the chicken fried rice. We had some of our asian pears with dinner to round out the plate.

Prepping the rice;

Asian slaw;

1/4 cup olive oil

3 tablespoons minced ginger

1 tablespoon minced garlic

2 tablespoons brown sugar

5 tablespoons soy sauce

4 tablespoons mirin, or white wine

1 teaspoon sesame oil

1/4 cup rice wine vinegar

1 cup thinly sliced napa cabbage

1/2 cup thinly sliced romaine1 cup julienned carrots

1/2 cup thinly sliced red onion

1/2 cup thinly sliced bok choy

(optional)

1/2 cup bean sprouts

1/2 cup edamame beans

1/2 cup julienned snap peas

1/2 cup julienned green onions

15 wonton skins, fried

In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.

Mix all vegetables in a bowl and toss with dressing.
Garnish with crushed wontons.

Uses: Romaine and cabbage form this weeks box

Kohlrabi update and Black out Burritos

2011-09-11T17:05:00.000-07:00

Friends,
People often ask me if I'm a vegetarian. I assume it's because of my passion for all things local and organic, but we do not limit ourselves to veggies alone at our house. With that said, I think our family could make that transition pretty easily if we had to We tend to have vegetarian meals pretty frequently throughout the week. I think this a nice side affect of our involvement with the co-op and my quest to keep things simple and practical. There is one brand of veggie burgers that we'll buy (Morning Star) and enjoy on the grill or stove top on occasion. It never occurred to me to actually make my own veggie burgers until I read an article in Natural Health Magazine that highlighted several great recipes from restaurants across the nation. I opted to try the "Just Plain Nuts Burger" and was so pleasantly surprised that I had a moment of reconsideration on becoming a vegetarian! We topped our "burgers" with some reed avocado and some great whole wheat buns and paired them with Kohlrabi fries. I promised I would share where the adventures with Kohlrabi led us, and it was definitely a yummy road, especially paired with our veggie burgers. Here's a picture of our masterpiece before we dug in...Max was a big help grating the zucchini for me and he also helped oil and salt the kohlrabi. I'll include this recipe in this week's meal plan for your use.

As many of you know, we had a very interesting 24 hours this week when the power went out here in San Diego County and neighboring cities. It was a wake up call about being prepared and I wanted to share the recipe that transpired as a result - you never know when you might need it (and flash lights, candles, water, batteries....and maybe a little tequila if you're home with kids :))

"Black out Burritos" with Avocado Dressing (delicious, even if you can't see them!)
tortillas
roasted chicken or sliced veggies
cheese
black beans
1/2 ripe peeled avocado
2 tablespoons sour cream
2 tablespoons lemon juice
2 tablespoons chicken (I had leftovers from last weeks roasted chicken) or veggie broth
1/8 teaspoon alt
1 1/2 tablespoons olive or canola oil

Put the chicken or veggies, cheese and beans on the tortillas. Roll and wrap like a burrito and grill. Mix the next 6 ingredients together in a bowl and drizzle on the finished burritos.

This weeks Co Op box has romaine lettuce, collard greens, green onions, spinach, Roma tomatoes, basil, green cabbage, gala apples, Asian pears, and watermelon.

Sunday
Cashew Chicken and brown rice with collard greens.
I love this recipe and like to serve it with some edamame and soy sauce.
Tip: make a double batch of the chicken and rice from this recipe for Tuesday's Chicken Fried Rice

Rinse and chop the collard greens. Saute with a little garlic and olive oil and serve the rice and cashew chicken on top.

Uses: Green onions

Monday
Spaghetti with Homemade Tomato Sauce and Spinach Salad
Tip: I pre-made mine on Sunday and stored some in the fridge and some in the freezer for another time, this is a big batch and will save you time later.

Tomato Sauce
1/4 cup extra virgin olive oil
8 cloves garlic smashed and peeled
1/4 tsp crushed red pepper
1 cup red wine
1/4 cup chopped basil
8 Roma tomatoes diced
3 28 oz cans San Marzano tomatoes

Roast the basil and tomatoes together for about 45 minutes. Meanwhile combine the olive oil, garlic, red pepper in a 5 to 6 quart dutch oven and saute until garlic is golden. Pour in the wine then add the canned tomatoes bring to a boil and stir every once in awhile for about 10 minutes. Lower the heat and simmer partially covered. Add the roasted basil and tomatoes when they're done and continue to simmer until sauce is thick and reduced about one-third, about 2 hours. Season with salt to taste.

Uses: Basil and tomatoes

Tuesday
Chicken Fried Rice
Use a wok or deep saute pan and start by heating up some olive oil or peanut oil. Saute any veggies you like - squash, carrots, onions. Then add the chicken and rice from Sunday (cashews too if you want). Once everything is warmed up and the rice is starting to brown, scrap everything over to the side of the pan leaving a space free in the pan. Crack a couple eggs in that space and scramble them there. Then mix it all together and add some frozen peas. When the peas are warm your done!

Uses: Onions

Wednesday
Leftovers

Thursday
White Beans and Cabbage (From Super Natural Every Day by Heidi Swanson)

Uses: Cabbage

Friday
Free Day

Saturday
Just Plain Nuts Burger and Kohlrabi Fries

Fries
Cut the Kohlrabi into French Fry slices. Spread on a baking sheet and coat with olive oil and Krazy Salt. Bake for 45-60 minutes until golden brown.

Back to School

2011-09-01T11:14:00.000-07:00

We've been back to school now for 4 days now and I am already exhausted. Orientations, open houses, soccer practice, lunches...oh my. I am determined to follow the advice I give my 4 year old and "make better choices" this school year. For me that means keeping it simple, not complicating an already chaotic schedule by volunteering for one more thing, or saying yes to anything that isn't full of joy and ease for me. That is of course easier said than done, but so important for my sanity and the sanity of those around me. I am pulling out some of my favorite tricks for meal planning now that we're in the school routine full swing. In keeping with caring for me, I have already scheduled a massage into the extra time these tricks have given me back.

I have worked a few of those tips and tricks into this weeks plan and hope that you to will nourish yourself as the summer comes to a close and all year long. This weeks CSA box has mixed greens, romaine lettuce,broccoli, easter egg radish, cilantro, swiss chard, cucumber, canteloup, gala apples, dapple plums and reed avocado.

You'll see I've worked in some lunch ideas into this week. With school back in session it's time to start thinking about those lunchboxes (for the kids and mom and dad) again!

Sunday
Citrus-Garlic Roasted Chicken
We'll have this with suateed swiss chard in garlic and olive oil and a salad on Sunday night. I'll save the left over chicken and make chicken salad for sandwiches and wraps for lunches this week. For the salad I'll make a double batch of Monday's pasta salad dressing and use it tonight and Monday (less work on a Monday yeah!)

I'm also making a quick Baked Oatmeal (Recipe is from my new favorite cookbook, Super Natural Everyday by Heidi Swanson who also has a great blog 101 Cookbooks) We'll warm this up and serve for breakfast this week. It's easy, delicious and a healthy start to the week...and Mondays are hard enough as it is! Sooo nice to have this waiting for us in the morning.

Uses the swiss chard and mixed greens

Monday
Broccoli and Feta Pasta salad (Recipe below)
Tip: this can also be made into a double batch for lunches this week

Uses radishes, cilantro, cucumber and broccoli

Tuesday
Homemade pizza and a Cesear Salad
Tip: I use Trader Joe's pre-made pizza dough

Cesear Dressing;
1 cup mayonnaise or greek yogurt
1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic (minced)
1/4 tsp salt
1/8 tsp pepper
1/2 c Parmesean cheese
1 tbsp of milk or half and half

Mix all ingredients together and shake or whisk until well blended.

Toss over romaine salad and add croutons if you like.

Uses Romaine

Wednesday

Leftovers

Thursday

Creamy Avocado Gazpacho with Tomato, Green Onion and Crunchy Garlic Croutons
* stay tuned for this recipe...I have a friend who's going to share!

Uses Avocados

Friday
Free day

Saturday
Summer BBQ!

Garlic and Sea Salt Peel and Eat Shrimp
From Grill Every Day by Diane Morgan

3 large cloves garlic
1 tablespoon sea salt
1/4 cup loosely packed fresh oregano leaves
1/2 cup extra virgin olive oil
2 pounds large shrimp (26/30 count) in the shell, deveined

Prepare a medium hot fire in a charcoal grill or preheat a gas grill on medium high.

In the bowl of a food processor fitted with a metal blade, combine the garlic, salt, and oregano and process until minced. With the machine running, pour the olive oil through the feed tube and process until the marinade is well blended.

Reserve 2 tablespoons of the marinade for basting. In a bowl, toss the shrimp with the remaining marinade until well coated. Set aside while the grill heats.

Oil the grate. Remove the shrimp from the marinade and arrange them directly over the medium-hot fire. Grill, turning once, until the shrimp turn pink on the outside and are just opaque on the inside, about 2 minutes per side. Baste the shrimp with the reserved marinade as they grill. Transfer the shrimp to a serving bowl.

Broccoli Pasta Salad
Prep Time: 10 minutes

Cooking Time: 15 minutes

Serves: 8
Yield 1 servings

Ingredients

1 box Penne pasta
3 cups Broccoli
8 tsp Red Wine Vinegar
2 tsp Dijon Mustard
2 tsp Honey
6 tbsp Extra Virgin Olive Oil
2/3 cup Organic Peas (frozen)
1/2 tsp Red Pepper Flakes
1/2 cup fresh cilantro
3 sliced radishes
1 sliced and diced cucumber
8 oz Light Feta Cheese

Directions

1. Cook penne in a pot of boiling salted water according to package directions. Add the broccoli florets for the last three minutes of cooking. Drain.
2. Meanwhile, combine the vinegar, mustard, honey and olive oil in a small jar with a pinch of salt and pepper. Shake well with lid on.
3. Toss the pasta and broccoli with half of the dressing in a large bowl. Stir in the peas and red pepper flakes and leave to cool.
4. Once pasta is cool, add the chopped herbs, radishes, cucumber and feta. Toss with the remaining dressing, add salt and pepper to taste.

Enjoy, keep it simple, joyful and easy and let me know if you have questions by posting a comment or feedback!

Kohlrabi

2011-08-25T21:45:00.000-07:00

I was in Whole Foods this weekend and as I was walking down the aisle I overheard several of the guys working there talking amongst themselves. They were reminiscing about how much they had enjoyed the smoked okra they had the other night. These were young, typical Whole Foods guys who were probably on their way to get some surf as soon as they got off work. They were just so expressive about the good time they had with this smoked okra. I finally stopped and said "I know I'm a mom, and may not be the most "with it" but is smoked okra some kind of new drug I haven't heard of, or what?” They of course laughed (with me, not at me I’m sure) and walked me over to the jars of Smoked Okra.

In this week’s CSA box I found spinach/mixed greens, carrots, cippolini onions, kohlrabi, tomatoes, zucchini, oregano, ruby red grapefruit, oranges, Asian pears, and reed avocado.

Seeing something like kohlrabi might make the average person wonder if this is some off the beaten path new thing as well. It’s new and different produce like this that really flexes and allows my creative side to wake up. There are some days when the most creative thing I do might be the funny voices I make as I play with my son’s animals with him, or a new approach to an excel spreadsheet at work. The wheels are spinning around this interesting veggie and I’ll be spending the next couple days “playing with it.” (I’ll be sure to share any good discoveries.) The onions, tomatoes, oregano and spinach seem to speak to me….Veggie Lasagna! The recipe below serves 8 so I like to make it in two square 8’ by 8’ inch pans and freeze one to save for one of those weeks when I’m not feeling quite so creative.

This week’s menu;

Saturday

Lasagna Primavera (recipe below)

Uses the onions, oregano, zucchini, spinach

Sunday

Yogurt Marinated Chicken * grill

I serve this with flatbread or pitas

Tip: make a double batch of the chicken and save some for Wednesdays meal

Monday

Tacos and guacamole

For the guacamole: Mix together avocado (one if it’s a Reed), garlic, salsa, lime juice salt and pepper to taste with a fork. (I like mine nice and chunky)

Uses the avocado and tomato

Tuesday

Leftovers

Wednesday

Avocado and Grapefruit Salad with Yogurt Chicken

Tip: This could be served with the tomato soup from last week’s posting fresh or defrosted from the frozen batch if you made a double batch last week

Uses the avocado and grapefruit

Thursday Open

(Kohlrabi anyone??)

Friday

Homemade pizza night

Oregano, tomatoes, zucchini, whatever I have left!

Lasagna Primavera

Ingredients

1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
2 garlic cloves, minced
1 tablespoon chopped oregano
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry or bag of fresh spinach
1 package (10 ounces) frozen peas
1 sliced zucchini
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles) (use whole what for an extra nutritional boost)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan

Directions

Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Sauté the peas and onions together in a separate pan. Add spinach, peas and onions, and carrots oregano into the sauce; season with salt and pepper. Set sauce aside.
In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
In the bottom of a 9-by-13-inch baking dish (or two square 8 by 8 inch pans), spread a thin layer of vegetable sauce. Layer noodles, zucchini, half the remaining vegetable sauce, another noodles, zucchini, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat if you have enough left.
Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

Geeking out on the Co-Op

2011-08-16T22:19:00.000-07:00

Geeking out on the Co-Op

Every week when I pick up my Co-Op box I'm excited to see what's inside and can't wait to play with the beautiful, fresh local produce that's always waiting for me. For me, it’s a little like Christmas every week. I am in fact a self proscribed Co-Op geek. This week’s box was especially bright, beautiful and delicious! My box was full of summer's bounty; spinach, cherry tomatoes, dill, sweet corn, baby patty pan squash, Armenian cucumber, red onion, gala apples, reed avocado, Asian pears and cantaloupe.

I signed up with Garden of Eden Co-Op here in San Diego about a year ago. For those of you who aren’t familiar with Co-Ops, Garden of Eden is a Community Supported Agriculture (CSA) program for San Diego and other southern California regions. They provide a weekly delivery of seasonal, fresh, certified-organic and chemical- and pesticide-free produce. Community Supported Agriculture is a great way for the consumer to become directly involved with farmers by supporting the sustenance and operation of their farms. It’s also a great way to teach our kids about food, where it comes from and why it’s important. It's the best purchase I made all year and anyone who's spent time with me knows that I have a dozen reasons why I think everyone should do it....more on that as the next few weeks go by.

After devouring several pears, apples and part of the cantaloupe, and wiping the juice off my kid’s faces, I planned out this week’s meals. Meal planning is an important piece of the puzzle for ensuring my family and I have healthy, tasty meals together as much as possible. I keep a couple things in mind when planning out the week. I want to be sure to use the produce with a shorter shelf life earlier in the week. I also try to plan the more time intensive menus for Saturday or Sunday. And then of course try and work around whatever the week may bring (travel for work, soccer practice with the kids, etc.) Building in a night for leftovers helps reduce waste and gives us a night off from the cooking and clean up too. I almost always leave a night open to account for any specific cravings I might have or the usual midweek exhaustion that might call for a sandwich run instead. In the summer I like to build in as many grilling opportunities as we can. Here’s what this week looks like. I have included Monday's Summer Tomato Soup Recipe here. For the rest of the recipes seen here please see the links below.

Sunday – Melt in your mouth Stew and Spinach Avocado Salad

Uses red onions, spinach, corn and avocados. Also used celery form last week!

*Save your left overs for Tuesday. Make a salad with spinach, avocado and grilled corn.

Monday – Summer Tomato Soup and Italian Style Sandwiches

Uses the cherry tomatoes, cucumbers, and avocado *Grill

Tip: Make a double batch of the soup and freeze one for later.

For Sandwiches: In a medium bowl, whisk together 6 tablespoons olive oil, 2 tablespoons fresh lemon juice and 2 teaspoons dijon mustard olive oil, lemon juice and mustard; season with salt and pepper. Reserve half of the vinaigrette for serving and stir in sliced basil leaves. Brush some of the remaining vinaigrette onto mushroom caps and/or chicken cutlets and marinate before grilling about 15 minutes. Build your own sandwiches with fresh crusty bread, grilled chicken slices and/or mushrooms and your produce, drizzle the dressing on your sandwich or make a salad out of it all. My kids had a blast doing this and ate even more because it was fun!

Tuesday – Leftover Stew Risotto

*Pour your leftover stew over your risotto

Wednesday – Open

Thursday – Pasta with Dill and Pattypan Squash

*I substituted dill for the mint here

Friday – Homemade pizza *Option to grill it

We build our own using Trader Joe's Pizza dough and whatever is in season

Julie created Nourish as a way to bring families back to their dinner tables with ease for joyful, sustainable meals. Nourish provides a variety of practical services for clients and communities that will bring them back to their tables together.

Cooking and prep 30 minutes. Serves 4.

Ingredients

Basket of small tomatoes, I used a mix of yellow and red

1 1/2 cups *marinara sauce

1 cup vegetable
e or chicken broth

1/2 cup basil

1/2 an onion

2 cloves garlic

Olive oil

Kosher salt

(optional) Ricotta or Parmesan for topping

Cooking Instructions

Pre-heat oven to 375. Wash and dry your tomatoes and put them on a baking sheet. Cut up the basil and spread on top of the tomatoes. Sprinkle with Kosher salt and pepper and the olive oil. Bake in the oven for about 20-25 minutes. Tomatoes should be bursting open or soft to the touch. While the tomatoes are baking, dice up your onion and garlic and place in a skillet with olive oil (everything is going in a blender so they don't have to be perfectly diced.) Once the onions are translucent pour the marinara sauce in the skillet. Then take tomatoes out of the onion and pour them and all their juices into the skillet also. Be sure to scrape the baked basil in too. Stir everything together, season with more salt and pepper. Pour everything into a blender with a quarter cup of the broth. You'll want to leave the middle part out of the top of your blender lid or lift it up with a towel over the top while you mix it. The heat expands and will push the lid off if you don't let it breathe. Mix to the consistency you like - I like it a little chunky. Pour the rest of the broth in as you mix.

Pour into bowls and place a dollop of ricotta on each.

Double the batch and freeze half or prep for lunches.

* With so many beautiful tomatoes out this time of year, I like to throw two cut up fresh tomatoes, a cup of basil and a can of diced tomatoes (I prefer San Marzano) into a large skillet with 1/2 a diced onion and a clove or two of garlic and make my own marinara. It freezes well and will keep for a week or so - much better than store bought and great to have around to throw into your meals throughout the week.

Bali Gazpacho

2011-07-05T02:52:00.001-07:00

Bali makes me want to take pictures of everything. I want to capture all the beauty because it's almost too much to believe. The flowers are everywhere and utilized by the people here to create more beauty. On statues, steps, tables, bowls of fruit and in their hair. The colors all seem richer, more vibrant, brighter. For me, it's somewhat of a desperate feeling, a need to capture it before it's gone.
We are celebrating our anniversary with this trip; a promise we made when we were here on our honeymoon 10 years ago. There is so much about how we've done it this time that is a sign of maturity, growth, and appreciation for the world around us that we didn't have back then. We were the typical consumers, young and wanting the picture of a luxurious honeymoon. We spent money we did not have on huge upscale hotel operations and reveled in the auspiciousness of butlers and plunge pools of our own. It was an amazing honeymoon, but Bali was what really touched us and we vowed to return.
We are here now in an eco-village. Where they grow their own organic food and there's a community of Yoga, art and culture. It's unbelievably beautiful on so many levels. And although it's not the Four Seasons, the salt water pool is steps away from the spa - both done in there own lovely real world Balinese way. The surf is a scooter ride away, and the food is amazing. This is not the food we ate when we were here ten years ago - one of the less impressive things we remembered about Bali. There is no greasy "Nasi Goreng" (fried rice with an egg on top) here. In it's place it's as if the pictures I paint in my dreams have come to life. Every pathway passes by a new garden - filled with spinach, cauliflower, and corn. Some are sprinkled with herbs like mint, basil and oregano. They are perfectly manicured without a bug bite or snail to be found and not a drop of pesticides. My mouth falls open as I watch the young balinese men gather a large basket of fresh produce with their small sickles and slowly walk them to the restaurant.
I am hungry all the time here, anxious to try the next dish on the menu, breakfast, lunch and dinner. My first bite of salad here was mixed with a surprised sigh of relief that it was perfect in every way; just the right amount of dressing, tons of veggies and all of it together somewhat of a symphony of yumminess. I will attempt this Insalata Calabassa when I get home...roasted pumpkin topped with grilled chicken, feta cheese and spanish olives. Lunch was fish tacos with avocado, tomatoes and grilled tuna. Dinner was one of my favorites; Spaghetti Carbonara. It left me asking if it would be bad if I ordered it every night. Everything is so fresh and full of flavor.
Maybe it's because it's summer, or maybe it's just the environment I'm in, but there is a lot of talk around me about the Raw Food diet based on the belief that heating food above a certain temperature (104 degrees to 120 degrees depending on who you ask) diminishes the essential nutrients of the food. I am one who believes in moderation and general balance...this diet doesn't seem like either, but I will say I have a new respect for some of the dishes associated with this school of thought. It of course has so much to do with where you get the ingredients, but it can be satisfying and full of flavor. The Gazpacho I had for lunch today is a prime example. I am exploring this menu and stepping out wherever I can of my comfort zone. I am a huge soup fan, but have never really been crazy about cold soups...until this one. I am sharing the recipe below - straight from the Desa Seni, the village I am currently residing in...until the suburbs call me back. I hope that it will bring a small piece of freshness and the beauty of Bali to you, wherever you are.

Gazpacho Soup
(Serves 4)

6 Roma Tomatoes
1 medium carrot
1/2 and onion
1 red bell pepper
1 yellow bell pepper
1 cucumber seeded, peeled
1 green zucchini
1 yellow squash
2 cloves garlic
1 lemon
6 cauliflower florets
6 broccoli florets
3 tbsp finely diced cilantro
salt and pepper to taste

Start by dicing the tomatoes very small and put in the blender, pulse three or four times. Put in a bowl and set aside. Take the rest of the above ingredients and finely dice, depending on how chunky you like your Gazpacho. If you do not like it chunky, take all finely diced vegetables and put them into the blender at high speed. If you like it chunky, mix all vegetables with the tomatoes and add the lemon juice. Mix in a cup of water and salt and pepper to taste. Let sit one hour in the refrigerator, taste again to adjust salt and pepper. This can be a bit on the spicy side so if you like less kick lessen or omit the onion, and bell peppers.

Bowl of Fruit

2011-06-10T13:06:00.000-07:00

Both my boys will eat just about everything. Some of their favorite foods include pine nuts, fruit, spinach and whole wheat pasta. I know that this is not the case for many kids in America. I have listened to so many of my friends share their frustration over their picky eaters and the "4 things" that their kids will eat. Anthony and I have intentionally raised our boys with adventurous palettes and a love for good food which makes things much easier as we move through the years. There are so many big and little steps towards creating this perspective - all of which I will share in a book I'm writing and through the services that Nourish provides. Tonight though, I was amazed at what a simple bowl of beautiful fruit can do.

I stopped at Trader Joe's after my last appointment and bought some groceries before picking Kai up from school. When we got home, Kai helped me unload the groceries form the car. One of his favorite things to do is to line up the pantry items in an organized fashion...I have no idea where he gets this from. He was really in the flow of the task and I was enjoying the stillness of sharing the chore with him. It was fun. I had purchased an amazing box of local peaches and was putting them in a big wide glass bowl to ripen on the counter - that's when Kai saw them. He immediately said "can I have one?" I gave him one that was already ripe from the refrigerator drawer and he took a big bite. He was so expressive with his Mmmmm's and ahhh's and finally just said "I love peaches!" He polished it off and had one more before he was satisfied.

He then asked, still in the flow, if he could help make dinner. He had seen me unloading the cauliflower and was now craving it. So we cut the cauliflower up, he spread it on the cookie sheet, sprinkled it with salt, pepper, olive oil, and parmesan cheese and roasted it (not before putting his chef hat, apron, and oven mitts on...its all about the costume).

These of course are some of my most treasured moments. Time with one of my favorite people doing one of my favorite things.

As soon as Max and Daddy got home Max crawled up to the counter, grabbed a peach and ate it (Max doesn't ask first). It is the simple things - like displaying the beauty of a fresh batch of peaches in a glass bowl that no one can resist....not even kids. If we put it out there like its a prize and eat it, enjoy it, and savor it ourselves, they will too. And once that sweet yummy juice starts running down their face they want to feel that satisfaction again, and again. I know its simple. But I almost always put a bowl or a plate of a beautiful fruit of some kind on the counter, the lunch or dinner table and just watch them explore. No "eat your fruit." No need to make it a challenge, just make it a habit and model the behavior. It might not catch on right away but some night you'll be surprised when they unconsciously grab a slice, have a bite or ask for more.

It's in these small but impact full places where we can educate and create a nourishing environment for ourselves and our families. Don't underestimate the small spaces that can be created in an evening with a chore, a bowl of fruit and of course, a meal.

Some other "fruit fun" we have that you may want to try;

Slice up oranges and have fun making giant orange smiles together around the table

Big bowl of grapes is just to hard for little fingers to pass up

Raspberries are so much tastier when eaten off all 10 fingertips

Bananas with peanut butter spread on them are such sticky yumminess

When you can't do the fresh local fruit that is just so much better....Costco has pre-packaged organic apple slices that are great little snack packs

Use an apple slicer on a pear and have perfect size slices

.......may it be a fruitful weekend!

A recipe everyone should have

2011-06-02T10:26:00.000-07:00

Even though all things food are my thing, I still have many, many days like yesterday...traveling all day for work, everyone in the house not feeling 100%, laundry stacking up and a million of things to do. Before I left to catch my plane I pulled out this go to recipe, threw it all in the crockpot and had a yummy, warm, hearty meal waiting for us when we got home. It also provides that oh so soothing smell of goodness all through the house as if you've been cooking up a meal all day. Throw some crunchy bread in the oven, maybe a simple salad let the kids stir in the soar cream and you've got a meal together - good times.

Laundry is still stacking up....

Crock Pot White Chili
8 servings
10 min prep

1 ¼ lbs boneless skinless chicken – raw (I’ve thrown frozen right in!)
2 (15 oz) cans great northern beans or navy beans, drained (I use cannellini)
1 (15 oz) can hominy or white corn, drained
1 (1 ¼ oz) envelope taco seasoning (chicken taco mix is good!)
1 (4 ½ oz) can of chopped green chilies
1 (10 ¾ oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
½ cup sour cream
Optional: chopped green onion
Optional: Monterey jack cheese

1. Place chicken in a 4 quart slow cooker
2. Top with beans and corn
3. In a medium bowl, combine taco seasoning, chilies, condensed soup, and chicken broth.
Pour over top of ingredients in a crock pot.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with optional green onions and jack cheese if desired

Cooking and writing

2011-05-29T16:11:00.000-07:00

I realized the other day as I was placing the last dish on the table before a meal with extended family that I was a little nervous! I've been preparing meals for the better part of 15 years now and yet I was struck by the vulnerability that still comes from it. Will they like it? Will it be too "out there" for them? Will they see what I see in the beauty of it? And then as we dug into the meal I was quickly reminded that it doesn't matter. I enjoyed the process as I always do - the dreaming and creating of a menu, the shopping for the ingredients, the relaxation of the preparation of the dishes. In the end, if I was the only one who really felt the connection to this meal, then I had accomplished something important - the nourishment of myself, my passions and my creativity.
I very quickly made the connection between these feelings I was experiencing as we sat down for dinner, and the feelings I have as my company, Nourish comes together. The vulnerability of writing, planning, and trying to pull together all the goodness that keeps popping up around this idea. Will they like it? Is it good enough? Can I do this? And again I found the path to what really matters - a place in my otherwise somewhat chaotic daily life, where I can spend time with me, on what I find joy in. If that's all that comes of this I am in fact so blessed.