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.

In The Blink of An Eye

Home-grown zucchini are sort of like home-grown kids. One minute they are tender and young...quite delicious, really. And the next they are pubescent pre-teens who are as tall as you, weigh (20+ pounds) more than you, and are growing hair on their upper lip. Okay, perhaps I was referring to my son and not the squash, but you get the point. In the blink of an eye, they are totally, incomprehensibly huge. Yes, you can still slice them and cook them, or even eat them raw (and just to be sure, here I'm referring to the squash and not the kid). But I think they are best shredded up and disguised in baked goods....like cake. Or bread. Or both.

Just before we departed Cape Cod, my sister-in-law and I baked this cake from Diane at Napa Farmhouse 1885. The recipe had me at the mention of chocolate and zucchini, which sounded like a smashing combination. But as I started mixing ingredients, I noticed that the fat in the cake was olive oil...and it had a splash of balsamic dressing too. It was too late to turn back, and despite my fears that this cake would taste more like zucchini salad than chocolate cake, we pressed on.

We drizzled a ganache over the top of the cake and served it to our dinner guests, who all gobbled it with enthusiasm. The vinegar gave it a bit of whang, and actually deepened the chocolate flavor. Most everyone enjoyed it thoroughly, except for my daughter who said it tastes like "your breath when you've been drinking wine..." Well, I guess it could be a lot worse. My breath that is. Despite her protests, I found the cake to be moist, with a nice, soft crumb--and very tasty too.


My California garden also has zucchini plants and our sweet house sitter left a big, fat one on the vine for us to pick when we got home. With that, I decided to make zucchini bread, loaded with walnuts and dried cranberries. Kid repellent if you must know. I'm tired of never, ever getting a bite of the goodies I bake!

Unfortunately for me, the kids liked it afterall. And so did our friends. I think you will too!


And....just thought I'd mention that I saw this recipe today. To. Die. For. It's next on the list...and yes, I have a LOT of zucchini.

Zucchini Walnut Bread with Cranberries

I am a huge, huge fan of one bowl cakes that don't require any special equipment that might be stored on a garage shelf (think stand-mixer). This one fits the bill. Not only is it pleasantly spiced, it has a nice crunch from the walnuts and a bit of tangy goodness from all the dried cranberries. I think it would also be fabulous with chocolate chips. But almost everything is, isn't it? The recipe is adapted from this one.

Prep time: 15 minutes
Total time: 1 hour
Yield: 2 loaves

Ingredients:

2 extra large eggs
1 1/3 cups granulated sugar
2/3 cup butter, melted
2 teaspoons pure vanilla extract
3 cups grated zucchini
1/2 teaspoon salt
2 teaspoons baking powder
3 cups all-purpose unbleached flour
1/4 teaspoon freshly grated nutmeg
2 teaspoons cinnamon
1 cup chopped walnuts
1 cup sweetened, dried cranberries

1. Preheat oven to 350 degrees and grease 2 standard loaf pans and set aside.

2. Beat eggs in a large mixing bowl with a wire whisk. Whisk in sugar until thoroughly combined. Add butter and vanilla, stirring well. Whisk in zucchini and salt.

3. Sprinkle the top of the batter with the baking powder, then add half the flour and all the nutmeg and cinnamon. When combined, add the remaining flour and whisk just until barely combined.

4. Using a rubber spatula, carefully fold in the walnuts and cranberries, taking care not to over-work the batter.

5. Pour the batter evenly between the two prepared loaf pans and bake for 45 minutes to 1 hour, or until a toothpick inserted near the center of the cake comes out clean.

6. Remove from oven and let cool in the pan for 15 minutes, before inverting to a cooling rack to cool completely. Top with your favorite cream cheese frosting, if desired.

Farm to Table

Friends, it's on! Summer is here, and with that comes amazing things out of the garden. And everything, it seems, is on steroids this year. Here on the Cape, things usually get a slow start....but sunny weather and warm temperatures, coupled with a mild spring have made produce large and in charge. There are armfuls of lettuce, tomatoes the size of melons, squash (already!), and pea vines, 10 feet tall! It really is a sight to behold.

Luckily, not only do we have our own little garden out back, but we belong to a CSA (or community supported agriculture), where we get a fantastic assortment of produce that we pick up weekly from Seaweed and Codfish Herb Farm. Veronica, the owner/operator/farmer, is a total character, and the first time we met her, she was tending her farm barefoot wearing only shorts and a bra (it was a really hot day). Certainly comfortable among her many chickens, goats, ducks, vegetable beds (and in her own skin), she's one of the few farmers on Cape Cod who grow lettuces all summer, as well as many other crops. When you go to her farm, not only will she show you around so you can meet her many furry and feathered friends, she will take you out to the garden so you can get your pick of lettuce and veggies, which she pulls up and picks for you on the spot. Talk about farm to table!

This evening we picked up edible flowers, red lettuce, boston lettuce, lambs tongue lettuce, 2 pounds of snap peas, a dozen eggs, 3 zucchini, 2 not-quite-ripe tomatoes (her first), kale, cippolini onions, mint, beets (with greens attached) and an herb bundle, that had parsley with leaves so big, they looked like they came out of the Jurassic era.

So what does one do with all that fantastic produce from the CSA basket? Well, for starters, because there is little choice in what you get, you're forced to try things you never have (kohlrabi anyone?), and challenge yourself with new recipes to use up things you have been eating in (over)abundance (kale anyone?). It can be difficult to eat it all up before the next batch arrives....in fact, I still have a kohlrabi languishing in the fridge from last week. But sometime this weekend, I shall make salad or slaw!

For tonight, we whipped up one dozen farm-fresh eggs and poured them over some of the freshly-picked veggies which were sauteed briefly in olive oil. It was a frittata of sorts (sounds so much fancier than baked eggs, doesn't it?), that was simple and perfect and even kind of elegant, especially when topped with a Jurassic parsley leaf. This could also double as an appetizer when cut into small squares and served at room temperature.








Farm Egg and Veggie Frittata

This simple yet elegant dish works well with just about any vegetable you have on hand. Try it with asparagus, or crook-neck squash, add crumbled cooked sausages or peppers...have fun and don't be afraid to experiment! Because eggs are the main ingredient, make sure they are the freshest possible.

Prep time: 15 minutes
Total time: 1 hour
Yield: serves 6 as a main course

Ingredients:

1 dozen eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup heavy cream, half and half, or milk
1/2 cup crumbled feta or goat cheese
2 zucchini, sliced into half moons
1/2 cup chopped onion
2 large handfuls of arugula, spinach or chopped young chard
1 tablespoon olive oil
Minced parsley

Preparation:

1. Preheat the oven to 350 degrees and grease a 9x13 inch casserole dish. Set aside.

2. Beat the eggs, with salt, pepper and cream in a large mixing bowl until combined. Set aside.

3. Heat olive oil over medium heat in large skillet. Add zucchini, and onion and cook, stirring occasionally, until zucchini becomes tender and onions are translucent, about 5 minutes. Add the arugula (or whatever tender green you are using) and cook for 1-2 minutes more, or until it just begins to wilt.

4. Spread the veggies evenly out in the prepared 9x13 inch dish. Sprinkle over the cheese and then pour over the egg mixture.

5. Place in the oven and bake for 45 minutes, or until puffed slightly and cooked though in the middle.

6. Garnish with minced parsley and serve warm or at room temperature.

A Savory Summer Tart

This is my view most days from my cutting board. Meet Cricket, my vacuum, my perpetual kitchen companion, and the one who comes running when she hears me flip-flop my way into the kitchen. Always eager to snap up rogue hunks of cheese (or better yet, meat) that may go falling in her direction, she was quite disappointed by tonight's offerings of crook-neck squash and parsley. In fact, she left quite a mess, littered all about the floor. Doesn't she know she has a job to do? What I ought to do is teach her how to use a camera, so she could be even more helpful in the kitchen! That way, I could blog more often.....


Speaking of cameras, when I went to grab mine for this much overdue blog post, I realized it was in the back of the car (which was at baseball practice). Not to be deterred, I decided to use what I had around, thus creating a multi-media extravaganza (in my own mind??). I used my eight-year-old's Nikon CoolPix camera (set on the food setting) for the first photos of tonight's efforts.....which are not great, but not horrible either. They illustrate the gorgeous (if not slightly blurry) herbal slurry, which is made with parsley, thyme, oregano, garlic, and olive oil, that is spread on lightly buttered sheets of phyllo dough--the first step in what is to become the most amazing squash tart ever. Does that even sound appealing? It should, because it's fantastic!




Then her camera runs! out! of! batteries! Fortunately, after a swig of my martini, I remember that I also have an iphone, which is not only super cool for updating my Facebook status, but also handy for taking photos. So, the following photos, from my iphone, illustrate me sprinkling the summer squash (that were spread out on top of the herb paste) with feta cheese, pitted kalamata olives, and a pinch of salt and pepper.




Finally order is restored to the universe once again, and by the time the tart is out of the oven, my beloved SLR has been returned to me by my baseball boys! See how rich the color is? How crisp and golden the crust looks? How the cheese has toasted ever so slightly and how the salty black olives have released some of their briny juice onto the squash underneath? It looks pretty, but it tastes even better. It was a complete meal...well, that and some of the sweet-tart rhubarb wine we purchased last summer at the Brattleboro Farmers' Market. It's definitely a recipe that we will revisit sometime over the summer, especially when my own garden starts producing these succulent summer squashes. I hope you do too.






Summer Squash, Olive and Feta Tart
adapted from Martha Stewart

This dish makes a wonderful main course when served with a salad, or cut it into smaller squares and serve it as an appetizer. Using a mandoline slicer to cut the squash really speeds up preparation time, but a sharp knife does the job too. Martha's version doesn't call for cheese, but I think it adds a rich,salty edge to the otherwise mild squash.

Prep time: 30 minutes
Total time: 1 hour
Yield: 4 main course servings


Ingredients:

3 tablespoons roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh oregano
1 tablespoon roughly chopped fresh thyme, plus a few sprigs for garnish
1 garlic clove, minced
2 Tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
2 small zuchini, cut into 1/8-inch-thick rounds
2 small yellow summer squash, cut into 1/8-inch-thick rounds
6 sheets phyllo dough (each 12 by 17 inches), thawed if frozen
3 tablespoons butter, melted
1/2 cup pitted Kalamata olives
1/3 cup crumbled feta cheese

Preparation:

1. Preheat the oven to 375 degrees.

2. Unroll the phyllo dough on the counter, count out six sheets, and cover them with a clean, damp cloth. Re-roll the remaining dough, wrap with plastic and refrigerate or re-freeze. Brush a large baking sheet with butter, then carefully lay down one sheet of phyllo. Brush it lightly with the melted butter, top it with another sheet and brush it lightly with butter. Continue in this way until all the phyllo is stacked together on the baking sheet.

3. In a small bowl, mix together the parsley, oregano, thyme, garlic, a pinch of salt and pepper and the olive oil. Spoon the mixture over the phyllo dough, leaving a 1 inch border all around.

4. Spread the squash slices evenly over that, again leaving a border. Drizzle the squash with olive oil. Sprinkle over the olives and the feta cheese and another pinch of salt and pepper. Bake for about 25-30 minutes, or until edges are crisp and the squash is tender. Serve immediately, or at room temperature.

Ratatouille the Easy Way

Sometimes pictures say more than written words can. They can paint a clear picture of a perfectly simple meal, made in a hurry, by an exhausted person who'd spent her day unpacking and readjusting to life at home after a vacation. A person who is much too tired to write....almost too tired to eat. Almost.

Luckily, there were fresh young zucchini in the fridge, and some heirloom cherry tomatoes too. Add in the sprigs of thyme leftover from Easter dinner, and a package of Rao's fusilli, and you've got a meal made in heaven for the travel-weary....the same travel-weary person who somehow found enough energy to make it to the library to check out this book, in which she found the following lovely recipe.









Patricia's Speedy Ratatouille

This recipe, adapted from At Home in Provence by Patricia Wells, has all the flavor of a slow simmered ratatouille, but in much less time. The splash of red wine vinegar beautifully sharpens the flavors of this dish. We ate this warm over pasta, but it would also be delicious chilled or at room temperature spooned over some crisp French bread.

Prep time: 10 minutes
Total time: 35 minutes
Yield: serves 4

Ingredients:

1/4 cup extra-virgin olive oil (evoo)
1 1/2 pounds small zucchini, cut into thin slices
2 teaspoons fresh thyme leaves, stems removed
sea salt to taste
3 garlic cloves, peeled and minced
1 pound of cherry tomatoes, halved
2 tablespoons tomato paste
2 teaspoons of good quality red wine vinegar

Preparation:

1. Heat a large skillet over medium heat. Add the evoo, zucchini and 1 teaspoon of thyme and cook, stirring occasionally, until the zucchini begins to brown along the edges, about 5 minutes.

2. Add the salt and garlic and cook for 1-2 minutes more, just until the garlic begins to get golden.

3. Stir in the tomatoes, tomato paste, and vinegar and simmer for about 10 minutes, or until zucchini is very tender and ingredients have melded together a bit.

4. Top with remaining thyme leaves and taste for seasoning. Serve warm over pasta or at room temperature with a hunk of good bread.

At Market...Summer Squash

Hello my friends! It's been awhile, I know. But I've been busy at work. Real work, with real money. And it's all good. But how my blogger friends manage their real work, and continue to update their for-fun blogs is beyond me. I definitely need more practice with that. Which is why I'm here today.

My next two months are crunch time, and I'll be cooking all manner of holiday foods (for my real work). Right now, though it's nearly 100 degrees outside (and snowing ash--but that's another story) I've got gingerbread granola in my oven and peppermint ice cream in my churner. I've also got a Filet Mignon roast in my fridge for dinner, and will be ordering a 12 pound turkey later this week. If I can get through these next two months without gaining 20 pounds it will be a minor miracle. And, I told my husband that he'd better enjoy all this now, because come December, I might be so over cooking that we end up eating fast food on Christmas.

Today, I have a quick recipe that's awesome because not only does it find use for all that beautiful summer squash at the markets, it uses leftover chicken if you have it, or a rotisserie chicken if you don't. And it calls for only the white meat so you can use the rest in a casserole (or enchiladas like I did). But the best part of all, is that it doesn't require much cooking so it doesn't heat up that kitchen.

Summer Squash and Chicken Salad over Spinach

serves 2

2 cooked chicken breasts halves

4 summer squash (I used 2 crook neck, 1 pattypan, and 1 zucchini)

1 bag of baby spinach

5 slices of red onion

1/2 C cubed fontina cheese (or other mild, soft cheese..smoked gouda would be nice)

1/4 C olive oil

juice from one lemon

finely slivered fresh mint and basil

Slice 4 summer squashes lengthwise, into 1/4 inch strips. Toss with olive oil and lemon juice and season with salt and pepper and set aside. Remove the breasts from a cooked chicken and slice across the grain. Set aside.

Meanwhile, heat a medium non-stick skillet over medium high heat. Add the squash and all the juice and saute for about 5 minutes, or until crisp tender. Remove from heat.

Lay baby spinach leaves on a large platter. Top with the squash first, then rings of red onion, sliced chicken breast, and cheese. Sprinkle over mint and basil and a drizzle more of olive oil and lemon juice, if desired. Grind some fresh pepper on top and serve.

Partner in Crime (& Cooking)

Summer days, when we're all together at the Cape Cod house, are equal parts chaos, adventure, and the unexpected...and really, with six kids around, five of them being boys, I think we manage to keep things under control relatively well. But the one thing my sister-in-law and I have gotten really good at is turning out (fantastic, if I do say so myself) meals for twelve from the tiny kitchen. We've found an easy rhythm in the narrow space, do-si-do-ing around each other in a semi-choreographed dance of chopping, chatting, and cooking. I'm thrilled to have another woman around, especially one who is an excellent cook.

We especially enjoy heading out to the farmers' markets, farm stands and specialty stores to seek out inspiration for our evening meals, and last night was no exception. Satucket Farm Stand was loaded with ripe produce and we picked up corn, zucchini, crookneck squash, and tomatoes in hopes it would come together as a sauce for some homemade pasta we were planning on whipping up with the new Kitchen Aid Pasta Machine. In truth, vegetables that ripen simultaneously often make the best partners in a dish and we certainly found this to be the case in this sauce. I was a bit worried that the corn-with-pasta combination would be over the top in the carb department, but the corn was so fresh, crisp and light it didn't seem heavy at all. And though I still prefer my old hand-cranked pasta machine we have at home, the Kitchen Aid version made quick work of the dough...and when cooking for the masses, sometimes (perhaps most of the time) speed takes precedence over nostalgia.

Farm Stand Pasta

serves 6

1 1/2 pounds of your favorite fresh egg pasta (we made our own)

2 ears of corn, kernels cut off

1 shallot

1/2 red onion, chopped

3 cloves of garlic

2 T olive oil

2 T butter

2 zucchini, cut in 1/4 inch half moons

2 crook neck squash, cut in 1/4 inch half moons

handful of fresh basil, slivered

1/2 C dry white wine

2 large tomatoes, seeded and chopped

Prepare pasta according to package directions.

Heat olive oil and butter together in a large skillet over medium heat. Add shallot and onion and saute until translucent, about 10 minutes. Add corn and squash and saute until golden brown. Add wine and stir to de-glaze the pan, scraping up any brown bits. Stir in tomatoes and basil and cook until tomatoes dissolve and become quite saucy, about 10 minutes more. Drain pasta and add to skillet, tossing well. If pasta seems sticky, add a splash or two of the pasta cooking water. Add salt and pepper to taste. Pour out into large serving bowl and top with shredded fresh Parmesan cheese.

At Market...Zucchini Blossoms

There is a true champion of summer, an over-achiever and vigorous grower that is so easy to start from a tiny seed, pushed down into a mound of soil as soon as it's warm enough. Its savory fruits, yes fruits, we eat eagerly at first, hungry for a taste of the season. We like them grilled, sauteed, baked, stuffed, and even raw. We're thrilled when they first appear in our gardens and in the farm stands, and it seems as if we will never tire of them. But we do eventually, and they sit, unattended on the vines, growing to gargantuan sizes. As summer reaches its peak, there is a holiday for this special variety of produce, celebrated each year on August 8th, called Sneak Some Zucchini onto Your Neighbor's Porch Day, created to help us rid ourselves of the burden so much wasted food.

But fortunately, we are early days yet, and the zucchini and other squash at the market are small and tender, easily prepared, and we haven't nearly had our fill. Though I enjoy the succulent flesh of a young squash, my very favorite part of the plant is the blossom. Goldenrod yellow, faintly floral in flavor, yet not as dainty as other edible flowers (like pansies or nasturtium blossoms), their subtle squash essence holds up well in pasta dishes, soups and on top of pizzas. There are many recipes for stuffed squash blossoms which are typically filled with some sort of cheese, battered, then deep fried, but I usually prefer a lighter preparation. Gently sauteed and added to fresh pasta, along with the baby zucchini to which they were attached, they make for a wonderfully fresh and fast summer meal.




This simple pasta dish really accentuates the lovely colors and mild flavors of the zucchini blossoms. I think it would have been much better with fresh pasta, but time was of the essence, and I had to use what I had on hand. You can make your own, of course, or buy it. Just make sure that the pasta contains eggs for added richness and depth of flavor. The base of this dish would also make for a wonderful risotto. Another important tidbit to know when working with zucchini blossoms is that it is necessary to open each one, check for creepy crawlies, and give them a good rinse just in case. A tightly closed blossom makes for a wonderful hiding place, don't you agree? This recipe is adapted from one posted by Molly of Orangette.


Zucchini Blossom Pasta
serves 4

1 pound of your favorite fresh or dried egg pasta, cooked according to package directions
2 cloves of garlic, minced
1 T minced shallot
1 T butter
1 T olive oil
1 carrot, diced
salt and pepper
2 C quality vegetable stock
1 pinch of saffron threads, crushed
10 baby zucchinis with blossom attached, rinsed thoroughly (inside blossom) and halved lengthwise
freshly grated Parmesan cheese

Prepare pasta according to package directions. Reserve 2 blossoms and slice thinly for garnish.

Heat butter and oil in a large skillet over medium heat. Add shallots, garlic, carrots, and salt and pepper and saute, stirring frequently until softened but not browned, about 5 minutes. Pour in vegetable stock and add saffron and bring to a boil. Continue to boil until reduced to 3/4 C, about 15 minutes.

Meanwhile, heat another 1 T olive oil in another large skillet over medium heat. Add zucchini and saute, until zucchini is tender and golden brown, about 7-9 minutes. Turn off heat.

When pasta is finished cooking, remove it from the pot with tongs or a spider and add to the skillet with the reduced vegetable stock. Toss to coat. Add zucchini and toss again. If pasta seems dry or sticky, add a tablespoon or more of the pasta cooking water to loosen. Pour out into large serving bowl and top with a drizzle of extra virgin olive oil, freshly grated Parmesan cheese and reserved sliced blossoms. Serve immediately.