I'm Moving!!

I'm moving....Thanks so much for your continued support over the years! I've just started a brand new blog over at wordpress. Because all of the recipes will be gluten-free, I've decided not to move my blogger posts over to avoid confusion. There will still be plenty of wonderful recipes for everyone to enjoy, regardless if you are gluten free or not.

Please join me at my new blog, www.agirldefloured.com. I'm looking forward to seeing you there!!

All the best,

Alison

Celiac Awareness Day 2011

Today I went for my endoscopy. It was a mildly unpleasant experience--and thankfully a brief one too. According to my doctor, the endoscopy is the gold standard for diagnoses of Celiac Disease and one was necessary to confirm the results of my blood panel.

And confirm it did. Parts of my duodenum were smooth, where there should have been folds. The classic villi pattern was absent, and instead replaced with a cracked earth or mosaic pattern as is typical with Celiac Disease. And several duodenal folds had evidence of scalloping, also seen in Celiac.

So it's safe to say that I became aware of My Celiac Disease on National Celiac Awareness Day. Strange, huh?

I've been stockpiling various ingredients required in gluten free baking over the last few weeks to be ready for this moment. And when I heard that Thomas Keller's pastry chef, Lena Kwak, had created a packaged gluten-free flour to be used cup for cup in regular baking recipes (hence the name C4C), I rushed over to Williams Sonoma to buy a ($20, three pound) bag. For me sometimes convenience trumps cost...especially if it tastes good. But I had been waiting until this day--my official day of diagnoses--to tear it open and give it a try.

The true test will be a side-by-side taste test on my Nana's pancake recipe with some homemade flour mixes, C4C, and King Arthur's GF flour...and that's coming soon. But for today I needed simplicity and convenience and comfort. I needed chocolate. I needed COOKIES-and now! That's exactly why a product like C4C is so great, if not spendy. And for the record, I should mention that I have not been paid or given free products for this review.

So how were they? My daughter said they were tastier than the cookies I make with "real" flour. My son said, "They're good! Really, really good." And I concur. Quite frankly, everyone was more than a little dubious that non-wheat flour could taste this good. The flavor was outstanding and the cookies were crisp on the outside and chewy on the inside, which is exactly how I like them. So far I am extraordinarily pleased with this product, and can't wait to try it in other recipes.

Gluten Free Chocolate Chip Cookies

Printable Recipe

I used C4C Gluten Free Flour available at Williams Sonoma stores or online. Try substituting your favorite gluten free flour blend to make these too!

Prep time: 10 minutes

Total time: 20 minutes

Yield: 21 cookies

Ingredients:

1/2 cup unsalted butter, softened

3/4 cup brown sugar

1 egg

1 teaspoon GF vanilla extract

1 1/4 cups C4C (or other gluten free flour mix)

1/2 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon xanthan gum

1 cup GF semi-sweet chocolate chips

Preparation:

1. Preheat oven to 350 degrees.

2. Beat butter until with sugar until smooth. Add egg and vanilla and beat to combine.

3. In another small bowl whisk together the flour, baking soda, salt and xanthan gum. Add to the butter mixture and stir until thoroughly combined. Stir in the chocolate chips.

4. Dollop cookies in tablespoon portions onto a baking sheet, about 2 inches apart. Bake until golden brown around the edges, about 8-10 minutes. For crispier cookies, bake a few minutes longer. Cool cookies on a rack and store in a sealed container at room temperature for up to 4 days. But I seriously doubt they will last that long.

Back to School Treat

Back to School has been more of a new year to me than the first of January since I was a little girl. It marks the end of a usually long and rather lazy summer with a return to schedules, and bedtimes, and yes, homework too. It means my house stays a whole lot cleaner...but also that I do a lot more driving around town...especially between the hours of 3 and 8 p.m. And it means, for me, more time to spend in the kitchen--planning, creating, baking and cooking for the ones I love.

But cooking really is a labor of love sometimes, isn't it? And when there are a host of people who all require different diets, it can sometimes seem downright impossible. I have found that most days, breakfast and dessert are the only meals my family can agree on. Thus the Blueberry Granola Cookie Bars--a perfect little sweet something to tuck in their lunch boxes, or serve as an afternoon treat. And it's something that everyone will love.

I won't lie to you, they take quite awhile to prepare. But if you are lucky enough to be a stay-at-home mom left with nothing but a cup of coffee and a quiet house after you usher your offspring out the door on their way to school, it's not a bad way to spend the morning. Use the time between steps to get your Tracy Anderson on..or catch up on your book club book...or clean out a closet...or make your list of all you'd like to accomplish during the fresh new (school) year. And when your kids get home in the afternoon all sweaty and tired and hungry, give them a kiss, and a cookie, and they will sing your praises. I promise.

Blueberry Granola Cookie Bars
Printable Recipe

These delicious bars, adapted from Martha Stewart's Cookies are layered with shortbread crust, jam and homemade oatmeal. You can save time by using packaged granola, but the small effort to make your own from scratch is well worth it. Plus, you will have some left over to sprinkle on yogurt for breakfast.

Prep time: 1 hour
Total time: 2 1/2 hours (includes chilling time)
Yield: 2 dozen bars

Ingredients:

1/2 cup slivered almonds, toasted
2 cups all-purpose flour
3/4 cup powdered sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, cold, cut into pieces (1 1/2 sticks)
1 large egg, plus one large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups blueberry jam

Almond Coconut Granola
(makes about 5 cups)

4 tablespoons unsalted butter
1/4 cup honey
1/2 cup packed light brown sugar
2 tablespoons water
3 cups old fashioned rolled oats
2/3 cup slivered almonds
1/2 cup sweetened, shredded coconut

Preparation:

1. Make granola. Preheat oven to 325 degrees. Melt butter with honey in a small saucepan over low heat. Add brown sugar and stir until dissolved. Remove from heat and stir in the water. Stir together the oats, almonds, and coconut in a large bowl. Pour the butter/sugar mixture over the oats and stir to coat evenly. Bake, stirring frequently, until golden and brown, about 30 minutes. Let cool to room temperature. Granola can be stored in an airtight container for up to 2 weeks.

2. Line a 9x13 inch baking pan with foil and coat with cooking spray.

3. Process 1/2 cup slivered almonds in a food processor until finely ground. Add flour, powdered sugar, baking powder, and salt. Pulse until combined. Add butter and pulse until mixture resembles coarse crumbs.

4. Lightly beat egg, yolk and vanilla in a Small bowl. Add egg mixture to the processor through the chute while the processor is running. Pulse just until clumps form. Pat dough into the prepared dish, evenly covering the bottom. Refrigerate until firm and cold, about 30 minutes.

5. Preheat oven to 350 degrees. Prick dough all over with a fork and bake until edges are golden brown, about 25 minutes. Let cool on a wire rack.

6. Spread jam over crust and top with about 2 cups of granola. Bake until jam is bubbling and the granola is golden brown, about 30 minutes. Let cool on a wire rack. Lift from the pan and cut into 2-inch squares. Bars should be eaten within a few days, or frozen for up to a month.

Wild Rice and Cherry Salad

I realize that the days of cherries may have passed us by...but I did manage to score a lovely package of organic cherries the other day and tried this salad, inspired by a recipe from the lovely Heidi Swanson. When it's this hot outside (and by this hot I mean waaaay into the 100s), I cannot eat hot food. In fact, it's hard to eat any food at all. But I was inspired by the colors of the bright red cherries against the black wild rice. And the prospect of having plenty of leftovers for me for lunch.

It was everything I hoped for--full bodied and filling, but with a certain fresh tang from the crushed cherry dressing and arugula. I'd try it again with Santa Rosa plums which abound in the markets now. In fall, it would be excellent with dried cranberries, cherries, or fresh figs. In winter I would eat it with fresh mandarin oranges. And in the spring it would be excellent with strawberries. It's just the sort of salad that you can play around with. In fact, it may demand it. Switch out the nuts, the grain, the cheese or the greens to make it uniquely yours, and to suit the season. And guess what? It's gluten free.

Wild Rice and Cherry Salad

Printable Recipe

Loosely Adapted from Super Natural Every Day

This versatile grain salad will work in any season by simply swapping out whatever fruit is available at your farmers' market. It makes for a lovely lunch, or light main course.

Prep time: 30 minutes

Total time: 45 minutes

Yield: serves 4

Ingredients:

1 cup uncooked wild rice

4 handfuls wild arugula

2/3 cup toasted pecans or walnuts

1 1/2 cups sweet cherries, pitted

1/2 cup toasted walnut oil or extra virgin olive oil

1/4 cup raspberry vinegar, or white wine vinegar

sea salt, to taste

1/4 cup crumbled feta cheese, or goat cheese

Preparation:

1. Rinse wild rice. Bring 4 cups of lightly salted water to a boil. Add wild rice, reduce heat, cover and simmer over low heat until rice is tender, about 40-45 minutes. Drain rice and set aside.

2. While rice is cooking mash 1/3 of the cherries in a jar with a muddler or the handle of a wooden spoon. Add walnut oil and vinegar, close lid tightly and shake until combined. Add a pinch of salt and pepper to season and taste.

3. Tear remaining cherries in half. Toss wild rice with the arugula, most of the pecans, and most of the remaining cherries until evenly combined. Add a generous splash of the dressing and toss again. Taste for seasoning and add more salt or dressing if necessary.

4. Top salad with remaining cherry halves and pecans, and crumbled cheese. Serve warm or at room temperature.

Gluten & Me

I thought I would be fine--after all, I've never been a huge fan of bread or other items made with wheat flour. And then, quite inexplicably to me, I found myself crying softly in the pasta aisle, mourning the loss of something I never really liked anyway.

My doctor told me she would call early this week if there was something really crazy in my blood work, otherwise, I'd get the results in the mail. So when I received a voicemail on my phone Tuesday afternoon, telling me to call the office immediately, my heart began to race, more than a little bit. My issues this summer had prompted me to go in and see a new doctor (new insurance) for what I fondly dubbed as "the works." It had been way too long.

When I described the symptoms I suffered throughout this summer, as well as the intermittent digestive issues I've experienced for more than a decade, the first thing the doctor wanted to know was if I had been tested for Celiac Disease. No, never. I had been "diagnosed," for lack of a better term, with Irritable Bowel Syndrome eleven years ago when I had diarrhea every day for the year following my parents' divorce. It was stress related, I was told, and during those times I was a faithful adherent to the BRAT diet-bananas, rice, applesauce and toast. It is a diet I've come to know very well and the diet I subsisted on this summer, accented with peppermint oil capsules, heavy duty acidophilous, and a hefty dose of loperamide.

My doctor ran a thorough blood panel, testing me for food allergies (due to my recent reactions to shellfish), gluten intolerance, inflammation, and essential vitamin and nutrient levels. When the nurse called me to advise me that I had an extensive gluten allergy and needed to call the GI doctor immediately, I was too shocked to ask questions. I hung up the phone, a stunned look on my face.

At the risk of sounding over-dramatic, I knew that this would change everything.

At the market, I pulled my sunglasses down over my red-rimmed eyes and carried on with my shopping, mentally noting the things that would soon be forbidden to me--cereals and grains, flour tortillas and crackers, pastas and cookies. Sure there are gluten-free versions of all of those things, but I've tried several different kinds and...was underwhelmed, to put it mildly. Frankly, I'd rather do without than suffer through a poor substitution of the real deal.

I am not the person with the food issues. Food issues are for other people--I am the one who will happily eat most everything. And though I'm not a bread girl...I do enjoy my artisan loaves of bread, and the occasional pastry. I am the person who gets star struck when Nancy Silverton pulls my pizza out of the oven and personally finishes it with a drizzle of olive oil. All that glutenous, carbtastic love was over with a single diagnosis...extensive gluten allergy.

Truth be told, I'm gorging myself on gluten now, devouring slices of homemade bread and cookies....fresh pasta and my favorite cereals. I'm not giving it up until I'm told to--and actually, I have read that going gluten free before testing can skew the results. Matt made reservations at Pizzeria Mozza for a last supper of Nancy's glorious, perfectly chewy and crisp pizza dough topped with a little bit of heaven. My stomach is protesting (heartily) and my head is throbbing (mightily), but I don't even care. If I'm going out, I'll do it with a bang!

I see the GI doctor on Tuesday. I suspect she will order an upper GI scope and sample of my small intestine to determine if I have full-blown Celiac Disease. I am so not looking forward to this procedure, but am secretly excited that this may be the answer to all the vague symptoms that have plagued me for so long--headaches, diarrhea, bloating and gas, mental fog and fatigue, strange blood test results, and irritability. All these things were caused by the stress of being a mother of three young children....or so I thought. Or so I had been told.

I'm standing here at the port, not quite ready to embark on this journey. I feel like I'm going through Elizabeth Kubler Ross' stages of death and dying, which is ridiculous--nobody's dying, forgodsakes. But I'm in mourning anyway. It's not easy to fathom a life without gluten, and yet so many live this life fully, and deliciously too. As usual, I feel like I'm late to the party. Like gluten allergy is so 2005. Like everyone who's anyone has been there, done that. I guess the plus side of that is that cookbooks abound and new flours and products are coming out every day to make my future life in the kitchen easier.

I still don't know what all this will entail, but there is some small comfort in the fact that I'm not alone, and that many have gone before me (and huge comfort in the fact that maybe soon I will begin to feel so. much. better.)

I will share the results of my testing as I receive them...please stay tuned.

A Season for Everything

Hello! Hope you all are enjoying these blissful (dog) days of summer. The weeks have flown by and we have returned home to California after a clustercuss of events that made life somewhat unbearable, even as we summered on the Cape. I was, unfortunately, crippled by a certain gastric distress that rendered me unable to eat most things for weeks, I discovered that I have a shellfish allergy (so far only to lobster and mussels), my two-year-old laptop crashed and burned, and to top it off, we left our wonderful SLR camera on a taxi in New York.

Under these conditions it is very difficult to blog...so I thank you for your patience. As of this week, I have resumed normal digestion of my food (you have no idea), unpacked all our boxes of clothes shipped home, attended to our garden, and resurrected my old (but still mostly functional camera)..

We've also adopted a stray kitten (whom we've named Bandit...but that's a story for another time).

So thankfully, I'm back in business--as long as my husband doesn't mind me using his desktop once in a while.

About dinner...How are your tomatoes doing? Mine are so-so and admittedly the Early Girls and Better Boys are outperforming my heirlooms about 10-1. But the farmers' market was bursting with incredible variety, and we've been eating them up until our mouths blister.

I firmly believe that summer meals should be simple and require as little cooking as possible, so as to not heat up an already hot kitchen. Tonight's meal, angel hair alla checca, fit that bill perfectly as I only needed to boil a pot of water and cook the pasta for 3 minutes and dinner was served. The sauce, if you want to call it that, is simply chopped tomatoes, marinated in a bit of garlic, olive oil, basil and balsamic vinegar. It's summer served on a platter.

This pasta is a perfect showcase for the gorgeous heirloom tomatoes available right now. As a bonus, this meal is equally good warm, at room temperature or cold. (And the chopped tomato mixture makes a killer bruschetta too.)

Angel Hair alla Checca

Printable recipe

Prep time: 10 minutes

Total time: 40 minutes

Yield: serves 3-4

Ingredients:

2 cups chopped mixed tomatoes (heirloom is nice), cut into 1 inch cubes

1/2 cup extra virgin olive oil

2 cloves of garlic, grated

2 tablespoons balsamic vinegar

5 fresh basil leaves, thinly sliced

1 ball of fresh mozzarella, cut into 1 inch cubes

salt and pepper to taste

1 pound angel hair pasta

Preparation:

1. Bring a large pot of salted water to boil.

2. Meanwhile, mix all ingredients, except the pasta in a large bowl. Toss to coat. Set aside for 30 minutes at room temperature so the flavors will meld.

3. Cook the pasta according to package directions. Toss the pasta with the tomatoes in the bowl. Serve immediately, garnishing with additional basil leaves if desired.

Hello dear blog readers! I just wanted to reassure you that I haven't fallen off the face of the earth, but I am experiencing some technical difficulties. As of now, we are lacking a camera (left it in a taxi in NY) and my laptop has breathed its last breath. Sigh.

Please hang tight until I figure things out.

In the meantime, I do hope you are having a beautiful summer.

Best wishes,
Alison

Early Risers

Those who know me well know that I am not an early riser. During the school year, mornings come painfully early and the only thing that gets me out of bed most days is the mug of coffee my husband hands me. Summer is my bliss...I'm allowed to sleep in much of the time (if I'm lucky enough to sleep through the early birds who start chirping at sunrise), and everyone is so much better off because of it. Trust me.

But the world needs early risers--like these radishes, always the among the first things to be harvested out of the garden. Coupled with other eager beavers, snap peas and mint, they make for a cool and crisp early summer salad--and as a bonus, flaunt their preppy colors proudly.

How is your garden coming along? Our beans are getting high, there are blossoms on our squash, tomato and cucumber plants...but no fruit yet....

Snap Pea and Radish Salad with Goat Cheese

Printable Recipe

Sweet peas, spicy radishes and creamy goat cheese meld in a bright salad that makes use of your early summer harvest.

Prep time: 15 minutes

Total time: 15 minutes

Yield: serves 4

Ingredients:

1 pound sugar snap peas, de-stringed and cut in half if large

1 bunch radishes, thinly sliced

2 scallions, thinly sliced

Zest and juice from one lemon

1 tablespoon extra virgin olive oil

2 ounces of goat cheese, crumbled

1 tablespoon fresh mint, thinly sliced

sea salt and freshly cracked black pepper

Preparation:

1. Fill a large bowl with ice water. Blanch the peas in boiling water for 1 minute, drain and plunge immediately in the prepared ice bath. Set aside.

2. Whisk lemon juice and olive oil in a small bowl. Toss peas, radishes, scallions, lemon zest, goat cheese and mint in a medium bowl.

3. Drizzle with dressing and add salt and pepper to taste. Taste for seasoning and serve immediately.

Greetings from the Cape

Happy summer! We've been busy settling into our summer digs and visiting all our favorite haunts. I've already been to the Bass River Farmers' Market, Tuckernuck Farm to pick up our CSA basket, and Miss Scarlet's Blue Ribbon Farm to pick up 113 pounds of piggy that my in-laws purchased. We visited this property (drool), and fantasized about starting a little farm of our own here on the Cape, complete with a pony, some goats and a few chickens too. Maybe someday.

And despite the fact that we've eaten here (twice), and here (swoon), and here, and here, and here, and here....wow, that's a lot of eating out....I have also managed to cook up a few good meals! I cannot, however, fit into my pants. C'est la vie.

The first meal I made was a couple of roasted chickens from Miss Scarlet's Blue Ribbon Farm in Yarmouth Port. (Read more about her and her farm here.) Of course I made Piero's chickens. Remember Piero? He's my wealthy, aristocratic Italian boyfriend who spends half the year producing amazing wine in Argentina. He raises bees...chickens...and wee bit of hell, I suspect.

Anyway, the last 5 times I have roasted chickens, I made this recipe. The skin is burnished and the flavor is outstanding. I highly recommend it, especially if you are using locally sourced chickens and honey. From your backyard is preferable...but in a pinch, you can call on Miss Scarlet like I do.

Honey, Lemon and Soy Glazed Chickens

Printable Recipe

This chicken is rich and flavorful, both from the simple glaze and the aromatic stuffing. Serve with roasted potatoes and a green salad.

Prep time: 10 minutes

Total time: about 1 1/2 hours

Yield: serves 4-6

Ingredients:

2 three-pound chickens

6 cloves of garlic, smashed

4 sprigs of rosemary

2 lemons, one sliced and one juiced

salt and pepper

1/4 cup honey

2 tablespoons soy sauce

Preparation:

1. Preheat the oven to 450 degrees. Pat both chickens dry and season inside and out with salt and pepper. Place in a large roasting pan.

2. Stuff each chicken equally with the smashed garlic, rosemary springs and lemon slices.

3. In a small bowl, whisk the honey with the soy sauce and lemon juice. Brush each chicken liberally with this mixture (about 2/3), reserving the rest for basting.

4. Roast chickens in the middle of the oven for 30 minutes. Reduce heat to 325 and brush all over the rest of the glaze. Return the chickens to the oven and continue to roast for 45 minutes longer, or until the juices run clear when the thighs are pierced (and the meat registers 170 degrees). Remove from oven and let rest for 15 minutes. Carve and serve immediately.

Figgy Piggy Pizza

I'm just popping in to say hi. This week is a crazy one as we are wrapping up our lives here in California and preparing to make our annual summer trek eastward. No, we are not driving again...that was a one-time deal. But there is still a heck of a lot of preparation involved. Whew.

So I'm spending my week packing and going to each and every play, recital, choir show, meeting, team party, class party that I can, all the while trying to get my house (and pantry) ready for my sister's arrival. She has graciously agreed to take care of this place (and my doggy) while we are gone, and I don't want her to find out how big a slob I actually am.

Things are going fairly well, except for that I think that each and every one of my heirloom tomato plants is suffering from early blight. Does this mean the end for them? Does anyone know what to do about this? Help! I guess I just need to add this to the list of things to do....

I will say, that despite the craziness of that last few weeks, I have managed to get dinner on the table occasionally, and we have all taken comfort in our Friday ritual--pizza. Last week, I was invited as a fundraiser to teach a group of moms how to prepare six different kinds of gourmet pizzas. We had a blast (and quite honestly I can't believe I pulled it off). This fig and goat cheese pie was one of the recipes I shared with them, and it's one of my absolute favorites. The sweetness of the fig jam is a perfect foil to the tartness of the goat cheese, the sharp bite of the arugula and the saltiness of the prosciutto. I love it also, because it's a complete meal...pizza and salad in one!

It was the last pizza I baked for them, and everyone was stuffed...but there's always room for one more slice, yes?

Fig Pizza with Goat Cheese, Prosciutto and Arugula

Printable Recipe

This is one of our favorite grown-up pizzas. The creamy goat cheese, spicy arugula and salty prosciutto pair perfectly with the sweet fig jam.

Prep time: 15 minutes

Total time: 30 minutes

Yield: serves 3-4

Ingredients:

1 pound of fresh pizza dough

1 (8.5 ounce) jar of Dalmatia Fig Spread (found at Whole Foods) or other similar product

1 (5 ounce) log of goat cheese

1 (7 ounce) ball of mozzarella, sliced

1 (3 ounce) package of sliced prosciutto

1/2 (5 ounce) bag of arugula

Olive oil, for drizzling

Preparation:

1. Preheat the oven to 500 degrees one hour before you plan to bake the pizza if you have a pizza stone (which should be on the bottom rack of the oven). If you don't have a pizza stone, just heat it right before you bake the pizza.

2. Carefully stretch or roll the dough into a 12-inch round on a lightly floured surface. If the dough seems tight, let it rest for 5 minutes, then try stretching it again. Cover with a clean cloth and set aside for 10 minutes.

3. If you're cooking the pizza on a pan, lightly flour it and place dough in the pan at this time. If you are using a pizza peel, lightly flour the peel and set the dough on top of it now.

4. Spread the contents of the jar of fig spread evenly over the dough, leaving a one-inch border. Crumble the goat cheese over the spread. Place the slices of mozzarella evenly over the fig spread and goat cheese.

5. If using a peel, carefully shake the pizza back and forth over the peel to make sure it will easily slide into the oven. If it seems stuck, carefully lift the edge in a few places and blow some flour under it. Carefully shake it again. It should slide easily. If not, repeat with the flour. Slide the pizza into the oven directly on top of the stone. Bake for 10-15 minutes, until the crust is crisp and blistered. (If you're using a pan, just place the pan on top of the pizza stone).

6. Meanwhile, as the pizza bakes, toss the arugula with a couple of splashes of olive oil. Remove the pizza from the oven, top with prosciutto slices and arugula, slice into 8 slices and serve immediately.

Roasted Baby Fingerling Potatoes

I've been obsessed with these teeny fingerling potatoes ever since my sister-in-law served them up on Easter Sunday. They are, arguably, the best roasted potatoes I've ever eaten with their exquisitely crisp exterior and tender, fluffy middle. Spiked with a hint of fragrant rosemary and pungent garlic and sprinkled with a touch of sea salt, they taste like the best french fries ever--even my uber-picky thirteen-year-old loves these (admittedly with ketchup, but whatever. He's eating a whole food, for Heaven's sake!).



Potatoes like these used to be cast-offs, tossed in the rubbish heap (or given to the help) when potato fields were harvested. Now the secret's out and folks harvest potatoes early on purpose because they are so, so wonderful and tender. Sometimes they have wee fingerlings at the farmers' market. I've also seen them at Trader Joes and Whole Foods. Regular fingerlings work well too, but you'll need to cook them a little longer.


I tossed mine with spring garlic (the early harvest kind that you don't need to peel), olive oil, rosemary, thinly sliced lemon and sea salt. I cannot describe how amazing my house smelled. But trust me, it did.


I slice the leftovers in half, brown them in butter then serve them alongside scrambled eggs for breakfast. Mmmm.

Roasted Baby Fingerling Potatoes with Rosemary, Garlic and Lemon
Printable Recipe

Prep time: 5 minutes
Total time: 35 minutes
Yield: serves 4

Ingredients:

1 pound tiny fingerling potatoes
1 tablespoon minced garlic
1 teaspoon chopped fresh rosemary
1/2 a lemon, cut into slivers
2 tablespoons olive oil
sea salt and pepper to taste

Preparation:

1. Heat oven to 450 degrees. Toss potatoes with garlic, rosemary, lemon and olive oil on a large sheet pan. Sprinkle with salt and pepper.

2. Bake for 30 minutes, or until potatoes are golden brown and crisp on the outside and are tender when pierced with a knife.

3. Taste for seasoning and serve immediately.

Warm Roasted Veg and Bulgur Salad

I keep explaining to my newly-minted vegetarian daughter that those who choose this lifestyle must eat a lot of whole grains and vegetables as a part of a healthy and balanced diet. Heck, we all do! But despite the fact that she used to eat just about anything, she's not only eschewing meat...she's become extraordinarily picky and learning the hard way that when you don't eat what I've prepared for dinner, you get a piece of fruit, and generally go to bed hungry.

Sigh. I was so hoping that as my kids grew, they would become less and less picky, not the other way around. Ah well. It just means there are more leftovers to bring to a neighhbor's monthly ladies' night--they loved it by the way. I hope you do too!





I like to roast a huge batch of veggies so I have plenty to add to dishes throughout the week. Try them on a green salad, over pasta, on pizza or in soup. Or just enjoy them as a side dish on their own.

Warm Roasted Vegetable and Bulgur Salad
Printable Recipe

Prep time: 15 minutes
Total time: 1 hour and 15 minutes
Yield: serves 6-8

Ingredients:

2 zucchini
2 Japanese eggplants (the long, thin kind)
1 yellow onion
2 red bell peppers
1/2 pound cherry tomatoes
1 head of garlic
2 cups bulgur
4 cups vegetable stock
5 tablespoons balsamic vinegar, divided
1/4 cup plus 2 tablespoons olive oil, divided
1/4 cup chopped fresh herbs (parsley, thyme and basil are all good)

Preparation:

1. Preheat oven to 450 degrees.

2. Slice zucchini and eggplant in half lengthwise, then cut into 1/2 inch thick slices. Peel and cut onion into similarly-sized chunks. Remove seeds and core from the bell peppers and chop into 1/2 inch pieces. Place all the veggies on a large sheet pan (if it seems too crowded, use 2). Add the cherry tomatoes. Break apart the head of garlic and discard any excess papery skin. Sprinkle the cloves over the vegetables.

3. Drizzle the veggies with 2 tablespoons each of olive oil and balsamic vinegar. Toss well to combine. Sprinkle with sea salt and pepper, to taste.

4. Bake for 30-45 minutes, or until the vegetables and garlic are tender and caramelized. Remove from oven and let cool slightly on the baking sheet.

5. Meanwhile, heat broth in a medium saucepan. When it boils, add bulgur and return to a simmer. Reduce heat, cover and simmer for 20 minutes, or until liquid is absorbed and bulgur is tender. Remove lid, toss with a fork and let cool for 10 minutes.

6. Whisk 3 tablespoons of balsamic vinegar with 1/4 cup of olive oil in a large salad bowl. Add warm bulgur and toss to coat completely.

7. Squeeze garlic from its skin and discard (skin). Toss garlic, and all the rest of the veggies with the bulgur until evenly combined. The juice from the tomatoes will add extra moisture to the salad. Taste for seasoning and season with salt and pepper. Sprinkle the top with finely chopped fresh herbs (like parsley, thyme and basil). Serve warm or at room temperature. Drizzle with additional olive oil and vinegar if desired.

Spring Harvest-Fennel & Sausage Pizza

Sometimes, nature makes runts. In the barn, in our family (is it rude to call my preemie a runt?) and yes, in the garden. I don't know if it was lack of sun, or overcrowding, or both...but the fennel I had planted in my winter garden was a little on the lean side. Instead of the usual plump bulbs, I had supermodel-thin ones--long and leggy, with a glorious green and frilly crown. What they had in looks, they lacked in substance (I'll refrain from getting too metaphorical here...but it's hard). I was really hoping to be able to grow some sturdy stalks with a little junk in the trunk.

But I had waited long enough and needed to harvest what was left in the garden to make room for my tomatoes, and squash and peppers.


The carrots we scrubbed and ate raw--they were gobbled up in a matter of moments, as were the few peas left on the vine. With the fennel, I decided to use it to top Friday's pizza, along with some spicy Italian sausage.



Luckily, the thin bulbs did have quite a bit of sharp, anise flavor, as did the tops, which I sprinkled on as a garnish after the pizza came out of the oven. It was a delicious way to use up the last of harvest. Now bring on the tomatoes!




For best results, cook your pizzas in a HOT (500 degree) oven, and on a pizza stone. I like to cook it until the crust is crisp and blistered on the edges. Homemade dough is super easy to make (I promise), but store-bought, fresh dough can be good in a pinch. Look for it in one-pound bags sold at Trader Joes or other specialty markets....or try asking your favorite pizza joint if you can buy a couple pounds of dough.


Sausage & Fennel Pizza
Printable Recipe

When it comes to flavor and value, homemade pizza is the way to go. If you don't have a pizza stone (or pizza pan), don't fret--just cook it on a regular sheet pan. You may not have the same crisp dough, but it will still be light-years above the stuff that comes from your local pizza joint. You may find it so delicious and easy to make that you decide to invest in a pizza stone and pizza peel, which can be found in practically any kitchen supply store.

Prep time: 30 minutes (not including dough)
Total time: 45 minutes
Yield: serves 3-4

Ingredients:

1/2 recipe pizza dough (or a one-pound ball of dough)
1 pound of spicy Italian sausage
1/2 cup of your favorite Marinara or pizza sauce
1 cup of shredded mozzarella cheese
1 fennel bulb, thinly sliced (reserve some of the green fronds for garnish)
olive oil

Preparation:

1. Preheat the oven to 500 degrees one hour before you plan to bake the pizza if you have a pizza stone (which should be on the bottom rack of the oven). If you don't have a pizza stone, just heat it right before you bake the pizza.

2. Carefully stretch or roll the dough into a 12-inch round on a lightly floured surface. If the dough seems tight, let it rest for 5 minutes, then try stretching it again. Cover with a clean cloth and set aside.

3. Remove sausage from its casing and crumble into a hot skillet. Cook until sausage is browned, using a spatula to break up any large chunks. Remove from pan and drain on a paper towel.

4. If you're cooking the pizza on a pan, lightly flour it and place dough in the pan at this time. If you are using a pizza peel, lightly flour the peel and set the dough on top of it now.

5. Spread the sauce over the dough, leaving a one-inch border all around the edge. Sprinkle the cheese over the top, again leaving a border. Top with the cooked sausage and fennel slices.

6. If using a peel, carefully shake the pizza back and forth over the peel to make sure it will easily slide into the oven. If it seems stuck, carefully lift the edge in a few places and blow some flour under it. Carefully shake it again. It should slide easily. If not, repeat with the flour. Slide the pizza into the oven directly on top of the stone. Bake for 10-15 minutes, until the crust is crisp and blistered. (If you're using a pan, just place the pan on top of the pizza stone).

7. Use the peel to remove the pizza from the oven. Drizzle with olive oil and sprinkle with reserved, chopped fennel fronds. Slice into 8 slices and serve immediately.