Vegetarian

The Green Canteen Smoothie /  by Christine Pedlar

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One of my best friends lives in Portland which is a great food city. When I visit, we get to catch up and eat. But man, that food can be rich. Tasty and Sons, Pine State Biscuits, I'm looking at you. So on a day when I had to seek out lunch solo, I set out to find some yin to this kind of yang and stumbled upon a vegan joint called Canteen. They make a mean walnut taco salad, and smoothie maker that I am, I fell in love with their Apple Ginger Greens. I went back the next day for another one and then set off to recreate this at home (with some embellishments). Now it's my go-to daily drinker and preferred reset button for overindulgent times. Hello, bright, fresh, photosynthesis in a glass. 

Notes: Smoothies are best when consumed immediately before ingredients start to separate. If that does happen, 'cause hey life, simply grab a spoon and stir. Just don't wait too long. There is a point at which the funk sets in, and no one wants to drink that. Trust me. 

Kid stuff: Smoothies are also a legit way to get healthy stuff into the bellies of the little people in your life. Smiles and yums are much more fun than having to deal with kids' grumbles and eww's as they push something green around their plates. You know they're hoping you step away from the table long enough that they can slip it to the dog or sneak it into the garbage disposal (my sister's signature move when we were little). If you get the kids involved in the smoothie making process, this only increases the chances of them loving what you've made together. Plus, bonding. So, blend, taste, experiment. Color outside the lines and blend again. Does it need more banana? More berries? Toss it in! And when you get them to sign off with a thumbs up and a nod, they've just entered into a contract with you. Yes, kid, now you've got to drink the whole glass. I'm a cunning aunty like that, and usually, I'm rewarded with grins and smoothie mustaches all around. 

For The Green Canteen, you'll want to either skip or go easy on the ginger until you know what their sensitive palettes are up for. Baby spinach is the mildest of greens and so the least noticeable. I'm a fan of the mixed bags of baby chard, baby kale, and baby spinach which are often marketed as “super greens” or “power greens.” Costco is a great place to source a nice big bag for a reasonable price. Play around, see what you like, then keep some on hand. 

Variations: For a cooler, thicker treat on a hot day, substitute 1 cup of frozen mango for the ice. You can also blend in some fresh mint leaves to add even more tropical summer flavor. And really, swapping in any frozen fruit can mix this up if you start to get bored.

Time: 10 minutes
Servings: 2 16 ounce glasses

Place ingredients in a blender going down this list in order, first to last. The layering order makes a difference. And yes, there's an infographic for that. 

1 cup unsweetened coconut milk or water (depending on if you want a creamier or lighter taste and texture) 
1 lemon, juiced
5 ounces greens
1 apple
1 inch piece of ginger
5 dates
2 tablespoons hemp seeds
1 ½ cups ice
Optional: ½ tbsp to 1 tbsp honey (if you or the kids need more sweetness). Add to blender after coconut milk or coconut water. 

Blend well. Enjoy!

Swiss Chard and Leek Crostata /  by Cynthia Raub

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I first laid eyes on this beautiful and majestic creature several years ago on Anne Burrell's Secret of a Restaurant Chef on the Food Network. As she effortlessly prepared this beautifully browned and rustic crostata, I vividly remember salivating and wondering when I should make it and for what occasion. This recipe is not for the faint of heart, as it includes MORE than four cups of various cheeses (I refuse to count and acknowledge the true amount of cheese in the recipe). For the sheer volume of cheese alone, this recipe is perfect for sharing with a group of people. I have made it for friends at brunch, for potlucks, and for holidays. It can be the main or it can be a side for a meal. Dreamers like me would consider it a serving of vegetables. It's showy and beautiful, incredibly delicious, and makes a statement on any table for every occasion. 

Notes: Because this recipe yields such a large crostata, I split the recipe to make two smaller crostatas: one to gift to sweet new parents and one to Amy and her family. This recipe is adaptable and you can substitute any vegetables that you love for the leeks and/or swiss chard. Mushrooms! Squash! Roasted TOMATO! Don't get me started on tomatoes in a savory crust . . . Anyway, this recipe is also just perfect as written. So make this one before you start doing your own jazzy riffs. I promise, it's GOOD.

Read More: The Shared Brunch


Time: 2 hr 30 min (1 hour inactive)
Serves: 8 to 10

Crust:
2 cups all-purpose flour
1 cup grated Parmesan
1/2 cup mascarpone
Pinch kosher salt
Pinch cayenne pepper
1 stick cold butter, cut into pea-sized pieces
2 eggs

Filling:
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
2 to 3 tablespoons water
Kosher salt
2 cups fresh ricotta
1 cup grated Parmesan
2 eggs
Pinch cayenne pepper
Egg wash: 
1 egg beaten with 2 tablespoons water

Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse until combined and crumbly in texture. Add the eggs and pulse until the mixture tightens up. Turn mixture over onto a clean and flat work surface, shape into a disc, cover with plastic wrap and refrigerate for at least 30 minutes.

Meanwhile, heat olive oil to a large sauté pan over medium heat. Add the garlic and crushed red pepper. When the garlic has become golden brown and is very aromatic remove it and discard. Add the swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and sauté until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.

In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed. Set aside.

Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes.

Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.

Serve hot or at room temperature.

You're a goddess, Anne Burrell!

Olive Oil Granola /  by Amy Cantu

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Olive Oil Granola is addictive. There. I've given you fair warning. It's at once rich, sweet, salty, crunchy, and vaguely bitter from the olive oil. Sprinkle this over homemade yogurt, and the added tanginess has now put your tastebuds on full alert. It's all I wanted to eat for a week. (Yes, I know: I just got over my Coconut Tres Leches Cake for breakfast obsession and eating Broccoli Cooked Forever on everything before that. Clearly, I have issues . . . ) I'd love to take credit for this miracle granola, but the internet has well-documented the Olive Oil Granola phenomenon here and here and here. Mine is yet another adaptation, but really, it's impossible to have too many. It's that good.

Notes: This granola is on the sweet side, so you could certainly reduce or omit the brown sugar. I love it as written, especially with plain yogurt. 

Read More: The Shared Brunch

Time: 1 hour
Yield: 10 cups

4 cups old-fashioned rolled oats
1 cup hulled raw pumpkin seeds
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips
1 cup raw cashews, left whole or coarsely chopped
1 cup raw walnuts
1 cup pure maple syrup (preferably Grade B)
3/4 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
1 1/2 teaspoons kosher salt
1 cup dates, pits removed, coarsely chopped

Heat oven to 300 degrees Fahrenheit. Line two rimmed sheet pans with parchment paper.

Combine first 10 ingredients (everything except the dates) in a large bowl, stirring well. Divide and spread mixture evenly between the two prepared pans.

Bake for 45 minutes, stirring every 10 to 15 minutes to brown evenly.

Remove from oven and stir in chopped dates. Let cool completely. Granola can be stored in an airtight container for up to one month.

Homemade Yogurt /  by Amy Cantu

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As I emptied out yet another Costco-sized container of plain yogurt, I wondered to myself if I could maybe make this at home. It turns out that homemade yogurt is surprisingly easy to make and also really economical, if you enjoy eating yogurt as much as I do! I find it to be creamier, silkier, and smoother than most commercial yogurts, but the best part is that I get to customize just how tangy I want the yogurt to taste. In this case, I went for a mildly tangy flavor (fermented for 6-7 hours), that I could enjoy with this addictive granola without the need to add any additional sweetener; it was a match made in heaven!

Notes: I like homemade yogurt made with whole milk best, but it can also be made with 2% or non-fat milk. The less fat in the milk, the runnier it will be. (There are recipes that have tricks like adding powdered milk to non-fat milk to thicken up the yogurt - I have faith in your Googling skills to find that info if you need it.) Use any brand commercial plain yogurt (that you like the taste of) as a starter - it doesn't matter if it's whole, low fat, or non-fat yogurt. You can reserve some of your first batch of yogurt to use as a starter for the next batch. After about 5 batches, you will probably need to start again with new commercial yogurt as the starter. To continue using your starter indefinitely, there are heirloom/re-usable yogurt starters that you can purchase.

I used a cooler to incubate my yogurt, but any warm place will do. Examples include an oven with the light turned on and covering the jars with a thick towel in a sunny window.

To make Greek-style yogurt, set a double-layer of cheesecloth in a colander, and put the colander in a bowl. Pour the finished yogurt into the colander, and let strain in the refrigerator until it's the thickness you desire (2-4 hours).

The recipe below uses mason jars to ferment and store the yogurt. If you don't need the pot you are using to heat the yogurt for anything else, you could also just use that same pot to ferment the yogurt. Just put a lid on the pot after stirring in the yogurt starter, and put in a warm spot, as directed.

Read More: The Shared Brunch

Time: 20 minutes, not including time for yogurt to ferment
Yield: About 14 cups

1 gallon milk (preferably whole or 2%)
1/2 cup heavy cream (optional)
2/3 cup commercial plain yogurt with active live, cultures (I used Strauss brand.)

Sterilize four quart-size (or six pint-size) mason jars by filling them with boiling water, and let sit for 5 minutes. Then pour the water out and let the jars dry. (The jars will be very hot from the boiling water!) You can also just ferment the yogurt in the pot that you use to warm the milk.

Rinse the inside of a large pot with cold water (do not dry). Pour milk (and cream, if using) into the hot and heat over medium-high heat to 190 degrees F. You will see small bubbles/foam forming on the surface of the milk. Remove pot from heat, and let cool to about 115 degrees F. (To speed up the cooling process, set the pot in a sink filled with ice water. Stir occasionally to evenly cool the milk.) Whisk commercial plain yogurt with 1/2 cup of the cooled milk in a small bowl. Pour this mixture back into the pot and stir well.

Pour the cooled milk mixture into the sterilized jars. (You will have a little extra yogurt leftover, after you fill the jars with yogurt.) Set jars in a warm area to sit undisturbed for 6-12 hours. (I put mine in a cooler filled with about an inch of very warm tap water.) Six hours yields a mildly tart yogurt, while 12 hours will be very tart.

Chill the yogurt in the refrigerator for at least 4 hours. The yogurt will thicken as it cools.

Roasted Eggplant and Pickled Beet Sandwich /  by Cynthia Raub

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Serves: 4
Time: 45 minutes

2 medium eggplants (~2 pounds), sliced into 1/2"-thick rounds
1/4 cup olive oil
1/4 teaspoon smoked paprika
Kosher salt, ground pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 teaspoons Sherry vinegar
4 scallions, thinly sliced
1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
1/2 cup chopped pickled beets
1/4 cup chopped pitted oil-cured olives
2 tablespoons drained capers, chopped
1 tablespoon olive oil
4 6x4" pieces focaccia, split (I used La Brea Bakery torta rolls from Costco)
6 ounces feta, thinly sliced or crumbled

Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

While the eggplant is in the oven, toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

Recipe from: Epicurious
 

Broccoli Cooked Forever /  by Amy Cantu

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I cannot rave more about this broccoli . . . confit? Sauce? Butter? Stuff that I could eat straight from the pot with a spoon? Whatever you want to call it, Roy FInamore's Broccoli Cooked Forever is truly magical. Normally broccoli cooked for longer than a few quick minutes conjures up words like soggy, mushy, stinky, and other rather unpleasant thoughts. I assure you, that this broccoli is none of that. Cooked slowly in a bath of rich olive oil, slivers of garlic, piquant peppers, and umami-rich anchovies, the broccoli transforms into this ethereal substance that tastes almost sinful when spread over slices of toasted rustic bread, smeared onto a pizza such as in Pizza Two Ways, tossed into a pasta, or spooned over softly scrambled eggs. It even makes a fantastic sandwich spread or topping for fish or chicken with a squeeze of lemon. You get the idea.

Notes: I did not change one thing about this recipe, but here are a few thoughts and tips.  I used the option for red pepper flakes, since that's what I had on hand. One cup of oil sounds like a lot, but honestly, that's also what makes it so delicious. You could certainly get away with using less oil, but then it won't quite produce the same richness. Please use a large pan for this recipe (not a stock pot or dutch oven) and don't buy pre-cut broccoli florettes. I once made this in a dutch oven with an extra pound of broccoli, using pre-cut florettes, and less olive oil. It was not the same. It was, dare I say it, tasteless mush. The broccoli needs to be cut into very large pieces (see the photos below) in order to keep just enough texture in the final product, so that it isn't pasty. It also needs the extra surface area from a large pan for the flavors to concentrate properly and not just steam. Also, even if you think you don't like anchovies, I swear that you will not taste anything remotely fishy. The anchovies add a deep, savory flavor that the broccoli wouldn't achieve on it's own. Don't leave it out! OK, if you really, really want to leave it out, you can. But maybe substitute some chopped capers for something a little different. I'm also considering giving cauliflower or butternut squash the same cooking treatment, and I imagine only great things!

Recipe from Roy Finamore's cookbook, Tasty: Get Great Food on the Table Every Day, and can also be found here.

Time: 20 minutes (2 hours inactive time)
Servings: 4 to 6

2 bunches (2-2 1/4 pounds) broccoli
1 cup olive oil
3 garlic cloves, sliced thin
2 small hot peppers, halved lengthwise (Finamore likes small red peppers, but you can substitute green Thai chiles, various dried ones, even a big pinch of red chile flakes)
4 anchovy fillets, chopped
Coarse salt and freshly ground black pepper

Bring a large pot of water to a boil.

While the water is heating, cut the florets off the broccoli, leaving them in large pieces. Peel the stems and cut them into rather thick slices, about 1/3 inch.

When the water comes to a boil, add the broccoli and cover the pot to bring it back to a boil quickly. Blanch the broccoli for five minutes. Drain.

Put olive oil and garlic in a large skillet over medium heat. When the garlic starts to sizzle, add the hot peppers and anchovies. Cook, giving a stir or two, until the anchovies melt. Add the broccoli, season with salt and pepper, and stir well. Cover the skillet, turn the heat to very low, and cook for two hours. Use a spatula to turn the broccoli over in the skillet a few times, but try not to break it up. It will be very tender when done.

Use a slotted spoon to transfer the broccoli to a serving dish. It is delicious hot or at room temperature.
 

Pancetta Caesar Salad /  by Amy Cantu

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Nothing really tops a Caesar Salad when it comes to a creamy dressing and cool, crunchy lettuce. I don't even like creamy salad dressings, but I make a rare exception for this one! The dressing is at once creamy and refreshing, with it's lemony, garlicky zing. This Caesar Salad gets a salty-sweet twist and added textural interest from the crispy bits of pancetta and sweet bites of grape tomatoes.

Notes: The original recipe from Ina Garten roasts the tomatoes and calls for large chunks of pancetta, but this streamlined version saves time and keeps it fresh by serving the grape tomatoes raw. Reducing the amount of pancetta and using smaller bits, adds big flavor but still allows the salad to accompany meatier or heavier main entrees, such as in Pizza Two Ways.

Time: 30 minutes
Serves: 6-8

3 oz pancetta, very small dice
1 pint grape tomatoes
2 large heads romaine lettuce
1 cup freshly grated Parmesan

1 extra-large egg yolk at room temperature*
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups mild olive oil
1/2 cup freshly grated Parmesan cheese

In a medium frying pan, cook the pancetta over medium heat until the fat is rendered and the pancetta is a deep golden brown. Drain over paper towels in a small bowl, and set aside.

Cut romaine lettuce cross-wise into 1 1/2 inch strips, then rinse and dry well. (A salad spinner is helpful for this.)

Make the dressing: Combine egg yolk, mustard, garlic, anchovy, lemon juice, salt, and pepper in the bowl of a food processor. Process until smooth. With the food processor running, slowly pour in the olive oil in a thin, steady stream. Continue to process until the dressing thickens. Add 1/2 cup grated parmesan and pulse until combined (about 3 pulses). There will be more than enough dressing for this recipe. Store extra dressing covered in the refrigerator for up to 3 days.

Toss together lettuce and enough dressing to moisten the leaves. Toss with 1 cup parmesan and half of the tomatoes. Divide the salad onto salad plates and top with remaining tomatoes and pancetta, and serve.

*Contains raw egg: Please be aware that consuming raw and lightly cooked eggs exposes a slight risk of salmonella or other food-borne illness. To reduce this risk, use fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Pizza Two Ways /  by Amy Cantu

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The idea to make pizzas came from an obsession with Broccoli Cooked Forever and my family's deep love for pizza and cheese. If you've never made pizza dough from scratch, I promise it's worth the effort. This dough is easy to stretch (much more so than the stuff you buy from the store), and the crust tastes better than a lot of pizza you'd get delivered! The Broccoli Cooked Forever makes a "sauce" for the pizza that's both creamy and even a little sweet, while the soft, melty fresh mozzarella is the perfect complement. The mushrooms lend the pizza some earthiness. The second pizza was born from another one of my (and Cynthia's) favorite pairings - fontina and roasted tomatoes. Roasted tomatoes topped with fontina cheese - so good! The Canadian bacon adds that salty, meaty bite. One could also make a case for using smoky bacon pieces instead. I certainly wouldn't argue! Bake this as a leisurely weekend meal, or make the dough and/or broccoli ahead of time to make this a quick weekday meal.

Time: 45 minutes
Yield: Two 14" pizzas (serves 6)

For Pizza #1:
Pizza dough (see recipe below)
Cornmeal (to prevent sticking)
1 cup Broccoli Cooked Forever
1/2 pound fresh Mozzarella, 1/4 - 1/3" slices
1/2 cup cremini or button mushrooms, thinly sliced
1/4 red onion, thinly sliced
1/2 cup parmigiano-reggiano cheese, grated
Italian (flat-leaf) parsley, finely chopped, for garnish (optional)

For Pizza #2
Pizza dough (see recipe below)
Cornmeal (to prevent sticking to pizza peel/stone) or Olive Oil (is using a pizza pan)
1 tablespoon extra-virgin olive oil
1/2 pound fontina cheese, shredded
1/2 cup parmigiano-reggiano cheese, grated
1/2 cup grape or cherry tomatoes, halved
6 oz Canadian bacon
1/4 small red onion, thinly sliced
Italian (flat-leaf) parsley, finely chopped, for garnish (optional)

If you have a pizza stone, place it on your oven's middle rack. Preheat the oven to 500 degrees Fahrenheit or as high as it will go. Let heat for 30 minutes or more (1 hour would be better).

If using a pizza stone, sprinkle cornmeal liberally on a wooden pizza peel or the back of a baking sheet. If using a pizza pan or baking sheet, sprinkle the pan liberally with cornmeal. Stretch rested pizza dough into a 14" round. Not being an experienced pizza tosser (and lacking good hand-eye coordination), I flatten a ball of dough into a disc. Then stretch the dough out from the middle, using my knuckles and backs of my hands - as to not poke holes in the dough with my fingernails. As it begins to stretch further, I concentrate on evenly stretching the edges. When the dough is close to the correct size, I put it on the pizza peel (or pizza pan) and continue to stretch and shape the dough until it is roughly 14" and covers almost the entire pizza peel (or pizza pan).

For Pizza #1: Spread Broccoli Cooked Forever evenly over the pizza crust. Place fresh mozzarella slices evenly over the broccoli. Next distribute the mushrooms and red onion over the top. Lastly, sprinkle the grated parmigiano-reggiano. 

For Pizza #2: Brush olive oil lightly over pizza crust. Evenly sprinkle fontina, Canadian bacon, tomatoes, red onion, and parmigiano-reggiano cheese over the crust in that order.

If using a pizza stone, transfer the pizza from the pizza peel/back of a baking sheet to the stone. (If using a pizza pan, place pizza in the oven.) Bake for 10-15 minutes. Pizza is done when cheese is melted with a few golden spots and crust is brown and crispy. Remove from oven, sprinkle with parsley (optional), and serve.

Pizza Dough


Notes: This pizza dough is very forgiving. If you don't have bread flour, you can use all-purpose flour for a chewier crust. If you don't have time to let the dough rise to double in size, let rest for at least 30 minutes before continuing. If you'd like to make it ahead, just put the dough in the fridge and let it rise slowly for several hours. If it rises too much, you can just poke a hole in the dough to deflate it. You can freeze the dough before or after letting it rise, just make sure to defrost and come to room temperature before proceeding with the next step of the recipe.

If you don't have a stand mixer, you could also use a food processor. Simply add the water and oil mixture with the processor running, until it forms a ball (less than a minute). 

To make the dough by hand, make a well in the middle of the flour mixture, and pour liquid mixture into the well. Combine with your fingers or a fork, to make a shaggy dough. Then turn the dough out onto a well floured surface and knead dough until you have a smooth, slightly tacky dough. 

Time: 20 minutes (plus 1 hour and 10 minutes inactive time)
Yield: Pizza dough for two 14" pizzas

4 cups bread flour
2 1/4 teaspoons (or 1 envelope) instant yeast
2 teaspoons kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water, 110 degrees F
1 tablespoon honey
2 tablespoons olive oil, plus extra to grease bowl

Whisk together flour, yeast, and salt into the bowl of a stand mixer, fitted with a dough hook. 
Combine water, honey, and olive oil. With the mixer running, slowly pour liquid into the flour mixture. Beat until a dough ball forms. If the dough is sticky, add additional flour one tablespoon at a time. If the dough is dry, add additional water one tablespoon at a time. Dough will form a ball and feel slightly tacky when done. 

Scrape dough onto a lightly floured surface and knead dough for 1 or 2 minutes. Form dough into a ball, transfer to a large, greased bowl, and cover with plastic wrap. Place in a warm place like a sunny window or an oven with the light on, and let rise for 1 hour or until doubled in size.

Divide dough evenly into two pieces and form into two balls. Cover with plastic wrap or a clean towel, and let rest at least 10 minutes before proceeding to make pizza.

Oatmeal Fruit-Nut Bars /  by Amy Cantu

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Notes: These oatmeal fruit-nut bars are essentially a bowl of oatmeal in a bar form. In other words, they are not really like granola bars. The are soft, not too chewy, and taste like my favorite bowl of nutritious oatmeal, loaded up with dried fruit, seeds or nuts, and touch of maple syrup. Store cooled and cut bars in the refrigerator for up to 5 days or freeze in a sealed container for up to 4 months. Defrost frozen bars in the refrigerator for 24-48 hours.

Adapted from Catherine McCord's Weelicious.

Time: 35 minutes
Yield: 18 squares

2 cups old fashioned oats
1 cup whole wheat flour
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 teaspoon baking powder
1 1/2 cup milk (any kind of milk — rice, almond, soy, cow’s — will work)
3 tablespoons maple syrup
1/2 cup applesauce
1 large egg
1 teaspoon vanilla
3/4 cup dried fruit (I used cranberries, raisins, and cherries)
1/2 cup chopped nuts or seeds (I used sunflower seeds and pepitas)

Preheat oven to 375 degrees. Grease a 7 x 11 inch baking dish.

Place the first 5 dry ingredients in a bowl and stir to combine. Mix the milk, applesauce, egg, maple syrup, and vanilla in a separate bowl. Pour the dry ingredients into the wet mixture, stir to combine and then stir in the dried fruits and nuts. Pour the oatmeal mixture into prepared baking dish. 

Bake for 30 minutes or until thickened and golden. Cool, cut into squares and serve.

Coconut Tres Leches Cake /  by Amy Cantu

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I have a long affair going with coconut, and I doubt it will ever end. I love the sweet, earthy, tropical flavor, and I especially love it in the form of cake. This Coconut Tres Leches Cake is not fussy - it's homey and comforting, swathed in whipped cream and swimming in a pool of sweetened milk. The addition of coconut milk as one of the "tres leches" (three milks) and toasted coconut adorning the top make me swoon. My confession is this: I love this cake straight out of the fridge the next morning for breakfast. Preferably still in my PJs and in bed. The cake stays moist from all the milk, but the chilled cake is a little more dense. It's magical. 

Notes: This is a wet, dense cake. Do not be frightened when you pour the milks over the cake, and the cake looks like it's drowning. As the cake sits, it will absorb most of the milk. There will be a small amount of milk left that has not soaked into the cake, and that is exactly what you want. As I've mentioned, I love this cake cold, but it is also delicious (and proper) to eat it at room temperature. I made zero changes to the original recipe, because in my mind, it's perfect. The bit of lime zest brightens the cake up a bit, and really, it's just the perfect Coconut Tres Leches Cake.

Recipe from Food52.

Time: 1 hour, plus time for cake to cool
Yield: 1 9-inch by 13-inch cake

1 1/4 cups all-purpose flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), plus more for the pan
1 tablespoon honey
5 large eggs
3/4 cup sugar, plus 2 tablespoons
1 teaspoon vanilla
1 13.5-ounce can coconut milk
1 14-ounce can sweetened condensed milk
1 1/2 cups whole milk
1 pint heavy whipping cream
Zest from 1 lime, finely grated
1 cup sweetened shredded coconut

Heat the oven to 350. Butter a 9x13 baking dish. Melt the butter and honey together and set aside.

Whisk the flours, salt, and baking powder together in a medium bowl.
Beat the eggs, sugar, and vanilla in a larger bowl until everything lightens in color and is nice and smooth. Now on lower speed or with a gentler arm, beat in the flour in 2 additions until the batter is just smooth. Fold in the butter and mix until it is just fully incorporated. 

Pour the batter into the pan and bake 25-30 minutes, rotating cake once halfway through, until it is golden and a toothpick comes out clean. This is going to look like a sort of shallow cake. Don't worry.

While the cake bakes, mix the three milks (tres leches) together and also spread the coconut out on a baking sheet. When the cake comes out, pop the coconut into the oven to toast. Check and stir every 3-4 minutes. It should only take 8-9 minutes to get golden brown.
Use a toothpick to poke little holes all over the warm cake. Now pour the milk over it -- slowly. It is going to look like a LOT of milk and you are going to want to panic. Don't. My cake actually floated up like a raft briefly! But pour it all on and wait -- 95% of that milk is going to adsorb into the cake and the rest is that lake you are looking for. Allow the cake to cool completely, and the toasted coconut as well.

Now whip the cream, 2 tablespoons of sugar, and lime zest together until stiff peaks form. Spread the cream over the cake, then sprinkle the coconut over top. You can dig in right now, our keep it in the fridge for 3-4 days, though I doubt it'll last that long.

Pico de Gallo /  by Amy Cantu

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Fresh Pico de Gallo is simple to make, and so much better than prepackaged stuff! It's the perfect accompaniment to Steak Fajitas or just a bowl of tortilla chips. 

Notes: When tomatoes aren't in season, use grape or cherry tomatoes to get a sweeter, more concentrated tomato flavor. Adjust the amount of jalapeño to your tastebuds - leaving the seeds and ribs in will make the salsa spicer, removing them will make it less spicy. Taking the time to dice the tomatoes, onions, cilantro, and jalapeño into very small pieces will give you the best flavor. You can also use a food processor to lessen the work, but be careful to only pulse a few times, or you'll end up with a watery mess. Liquid will accumulate as the salsa sits, so feel free to drain off any excess. Lastly, salt makes a big difference in a simple recipe such as this - make sure to taste it just before serving and add additional salt, if needed.

Time: 20 minutes
Yield: 4 cups

1 1/2 pounds tomatoes (use grape or cherry tomatoes during the off-season), seeded and finely diced (3 cups)
3/4 cup finely chopped cilantro
1/2 cup finely chopped onion (white onion is traditional; red, yellow, or green onions also work well)
1-2 small fresh jalapeño or serrano chiles, (seeds removed to make it mild) and finely chopped, or more to taste
2 garlic cloves, finely minced
3 tablespoons freshly squeezed lime juice, or more to taste
2 teaspoons kosher salt (or 1 teaspoon table salt)
1 teaspoon freshly ground black pepper (optional)

Combine all ingredients into a bowl and stir together. Season to taste with additional chile, lime juice, and salt. 

It will keep in the refrigerator for up to one day. Stir well and drain any excess liquid that has accumulated in the bowl before serving.

Hasselback Potato Gratin /  by Amy Cantu

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Notes: This is essentially the same as the recipe from J. Kenji Alt-Lopez's The Food Lab, except that I used half and half instead of heavy cream. The results are similar, albeit a bit lighter on the gut. Given how heavy holiday foods tend to be, this seemed like a good compromise to me!

Per Alt-Lopez's recipe notes: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.

Time: 15 minutes (active), 1 hour 45 minutes (inactive)
Servings: 6

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-reggiano
2 cups half and half or heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
2 teaspoons kosher salt (or to taste)
1 teaspoon freshly ground pepper (or to taste)
3 to 3 1/2 pounds russet potatoes, peeled and sliced 1/8th-inch thick on a mandoline slicer or food processor slicer (5 to 6 medium, see note above)
2 tablespoons unsalted butter

Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note above). Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid (see note above).

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Chopped Herb Salad with Farro /  by Cynthia Raub

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California's El Niño dreams have been realized this winter. The rains that have drenched our drought stricken area have been numerous and plentiful. But in true California fashion, in between the blustery storm systems, we also had gorgeous clear days in the 70s! My husband has been telling me for years that he has SAD (Seasonal Affective Disorder). Like the amazing wife that I am, I laughed and teased him because I thought he was being dramatic. But this winter has brought out the SAD in me. As soon as a week of gray skies and heavy showers passed, the sun shone and warmed everything - including my cold, cold heart. This sunny and bright herb-heavy side dish was a welcome relief from the chilly cold days. My husband aptly described it as, "preposterously herbaceous" and he is right (again??). Martha Rose Shulman of the venerable NYT Cooking Magazine, a.k.a. my spirit animal, named it a Chopped Herb Salad with Farro for a reason- the farro adds a savory chew but it's by far not the star of the dish. It was such a light and satisfying accompaniment to Amy's succulent Roasted Chicken Legs with Smoked Paprika, Blood Orange and Honey.

Notes: I followed this recipe to the T and made no changes to the ingredients or preparation. If you are not convinced that the strong and fragrant herbs make an incredible salad base, I wouldn't judge you for adding more grains to suit your preferences. 

Time: 30 minutes
Servings: 6

2 cups chopped fresh flat-leaf parsley (from 2 large bunches)
¼ cup chopped fresh mint
1 cup chopped arugula or a mix of arugula and other herbs
¾ pound (2 large) ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
1 cup cooked farro or spelt
1 teaspoon ground sumac
 Juice of 1 to 2 large lemons, to taste
 Salt to taste
¼ cup extra-virgin olive oil

In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn’t. 

Recipe from: NYT Cooking Magazine

Three Cheese Fondue /  by Amy Cantu

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Fondue is so fun to eat! Who can resist crusty bread dipped into a pot of ooey-gooey, unctuous cheese? No one, that’s who. (Unless you hate cheese, in which case, I’m sorry- we can’t be friends. Just kidding . . . maybe.) Twirling bits of food into a pool of melty goodness is somehow therapeutic and it also bonds you with those dipping with you. Added bonus: My 4-year-old got a big kick out of dunking his broccoli and carrots into the cheese sauce, and he probably ate a week’s worth of veggies in this one meal alone.

Notes: This is a fairly classic fondue recipe, but make it your own by using any combination of good melting cheeses, liquid, and flavoring. For example, you could substitute smoked cheddar, hard apple cider, and apple butter for a completely different fondue. Or how about extra-sharp cheddar, beer, and bacon bits? You get the idea!

Time: 25 minutes
Servings: 4

1 medium clove garlic, cut in half
1 cup dry white wine, such as Sauvignon Blanc, plus more as needed
⅓ pound Gruyère or Comté cheese, grated
⅓ pound Emmentaler cheese, grated
⅓ pound Fontina cheese, grated
1 tablespoon cornstarch
1 tablespoon fresh juice from 1 lemon
1 tablespoon kirsch (optional)
Freshly ground pepper

Ideas for dipping:
Baguette or other rustic bread, large cubes
Small new potatoes, boiled and cooled (can be left whole or halved)
Broccoli or cauliflower florets, blanched
Carrots, bite-size pieces, blanched
Asparagus, blanched
Sausage, cooked and sliced into bite-sized pieces
Salami, diced into bite-sized pieces
Apple slices, Granny Smith or other tart apple

In a medium bowl, evenly coat the cheeses with cornstarch.

Rub the cut sides of garlic around the inside of a double boiler or stainless steel mixing bowl set over a pot of simmering water on low heat. The bowl should not touch the water. Pour in the wine and heat until hot. (You should see wisps of steam.)

Gradually stir in the cheese, one handful at a time. Stir each handful of cheese until it is completely melted, before adding another handful. Do not allow the cheese to come to a simmer. Once you have a smooth, glossy cheese sauce, stir in the lemon juice and kirsch, if using. Season with freshly ground pepper. Pour fondue into a fondue pot to keep it warm.

Choose your dippers, dunk and swirl into the cheesy goodness, and enjoy!

Cookies and Cream Ice Cream Cake /  by Amy Cantu

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Cookies and Cream Ice Cream Cake

Ice cream cake is sooo much easier to make than a tiered cake baked in the oven. It looks impressive and tastes divine, because much like cheese, who doesn’t like ice cream? My family declared this “the best birthday cake ever”, which is almost an insult because of how little effort it took. The hardest part about this “cake” is starting at least a day in advance, so that the layers have ample time to freeze. I love the layered look of the cake, once it’s sliced. Depending on the flavor of ice cream you choose, this ice cream cake is just as comfortable at an elegant dinner party, as it is at a kid’s (or husband’s) birthday party!

Developed from Bon Appetit.

Notes: Variations of this ice cream cake are endless. You can change the ice cream flavor to just about anything that would go with chocolate. (Peanut butter ice cream topped with peanut butter cups?! A berry flavored ice cream and then top with fresh berries?! Or how about Dulce de Leche ice cream and then drizzle with caramel sauce? YUM!). You could also change the chocolate cookies to shortbread or vanilla wafer cookies and do a citrus flavored ice cream. Modify the whipped cream topping by substituting a teaspoon of lemon or orange zest for the cocoa powder. Now you have a summery dessert!
 

Time: 30 minutes (not including freezing time)
Servings: 12

52 chocolate wafer cookies, such as Famous Chocolate Wafers (about 12 ounces), broken into pieces, or chocolate cookie crumbs
6 tablespoons unsalted butter, melted
2 quarts Cookies and Cream ice cream, slightly softened
2 cups chilled whipping cream
1/2 teaspoon vanilla extract
3/4 cup powdered sugar
1/3 cup unsweetened cocoa powder
Chocolate sandwich cookies, crushed, for garnish

Blend cookies in food processor until finely ground. Add melted butter; process until crumbs are moistened. (Or if using chocolate cookie crumbs - use a fork to combine crumbs with butter until moistened.) Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.

Spoon the softened ice cream into the crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.

Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle crushed chocolate sandwich cookies over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

Lemon Ricotta Pancakes /  by Amy Cantu

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Lemon Ricotta Pancakes-0284.jpg

Recipe adapted from The Kitchn.

Time: 35 minutes
Serves: 4 (8-10 pancakes)

1 cup whole milk ricotta cheese
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
1 tablespoon lemon zest, finely grated (from 2 lemons)
3/4 cup milk
3 eggs, separated into yolks and whites
1/2 teaspoon vanilla
Butter, for the pan

Whisk together flour, baking powder, sugar, salt, and lemon zest in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Beat the egg whites with a handheld electric mixer until stiff. Fold the whites into the batter with a spatula.

Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar and a squeeze of lemon.

Mango and Coconut Sticky Rice /  by Amy Cantu

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Time: 1 hour (plus soaking time)
Servings: 4-6

2 cups glutinous (sweet) rice
1 13.5-ounce can unsweetened coconut milk, well-stirred
1/3 cup sugar
1/2 teaspoon kosher salt
1 tablespoon sesame seeds, roasted
4 small mangos, peeled, pitted, and cut into 1/2" cubes (The smaller Ataulfos or Manila mangos are sweeter than the larger Tommy Atkins mangos, and are worth seeking out at Asian supermarkets or well-stocked grocery/specialty stores.)

cheesecloth for steaming (optional)

Rinse the rice in a bowl, using a few changes of cold water until the water is clear. Cover the rice in cold water and let soak at least 1 hour, but preferably overnight.

Drain the rice. Pour 1 cup of water into a saucepan. Add rice to a steamer insert (lined with cheesecloth, if using,) and place inside the saucepan. Cover tightly and steam over low to medium heat for 20-30 minutes, or until the rice is tender and shiny. (Add extra water to the saucepan, if it seems like you need extra time.)

While rice is cooking, in a saucepan bring coconut milk to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer hot cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
To serve, spoon sticky rice on dessert plates. Top with cubed mango, and sprinkle with sesame seeds.

Soba Noodle Salad /  by Cynthia Raub

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sobanoodlesalad

Noodles! There are thousands of different kinds, and I love them all. But I am particularly fond of soba - chewy, nutty, Japanese buckwheat noodles. When I feel health-conscious, I choose soba noodles because . . . I’m not sure! They are gluten-free, but that doesn’t matter to me. They are lower calorie than pasta made with wheat, but that doesn’t matter to me either! I think it’s because they can be dressed lightly and eaten cold that makes me *feel* they are a more healthful choice. I dressed the soba noodle salad with a Ginger Scallion Sauce, courtesy of one of my favorite chefs, David Chang. For the children, I set aside their portion and used the remaining sauce from the Crispy Chicken Wings to dress their noodles. 

Notes: Cold noodle salads are flexible and easy to customize with different vegetables, proteins and sauces. In this recipe, I used shelled edamame, julienned carrots, roasted cauliflower, and red bell peppers; you could also use shredded cabbage, thinly sliced half-rounds of cucumber, julienne of zucchini, sautéed mushrooms, blanched baby spinach . . . really, anything! The same goes for sauces I’ll often make a rice wine vinaigrette, a carrot ginger salad dressing or a very light peanut sauce to dress soba.

Servings: 4-6
Time: 30 minutes

4 bundles (or 360 grams) soba noodles (prepared according to the package)
2 tablespoons sesame seed oil
1 cup Shelled edamame
1 cup Carrot, julienned
1 cup Cauliflower florets
1 cup Red bell pepper, julienned
1 tablespoon neutral oil (vegetable, canola, and grapeseed all work)

Cook soba noodles according to package directions. Rinse with cold water and dress lightly with sesame seed oil to prevent the noodles from sticking. Set aside.

While the noodles are cooking, add 1 tablespoon oil to a medium pan, bring up to medium-high heat, until oil barely begins to smoke. Add cauliflower to the pan, and cook until the first side is brown - about 2-3 minutes. Shake pan vigorously and continue to cook until desired doneness. (I like fork-tender cruciferous vegetables, so I cooked mine for about 6 minutes). Set aside. Julienne carrots and red bell peppers, set aside with prepared edamame. Combine noodles and vegetables in a large bowl. 

Ginger Scallion Sauce
from Momofuku cookbook by David Chang

Servings: 1 cup of sauce
Time: 15 minutes

Ingredients:
2½ cups thinly sliced scallions (green and whites, from 2-3 large bunches)
½ cup finely minced fresh ginger
¼ cup grapeseed or other neutral oil
1½ teaspoons usukuchi (light soy sauce)
¾ teaspoon sherry vinegar
¾ teaspoon kosher salt, more to taste

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. 

Lemon-Berry Muffins /  by Amy Cantu

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Lemon-Berry Muffins

Total time: 30 minutes
Servings: 12

2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon kosher salt
Zest from 1 lemon
2/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup whole milk
2 large eggs
1 1/2 cups mixed berries (blueberries, strawberries, blackberries, etc.)
2 tablespoons turbinado sugar, optional

Preheat oven to 375° F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. 

In a large bowl, whisk together the flour, baking powder, lemon zest and salt.

In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs. Add to the flour mixture and stir until just combined (a few flecks of flour is OK). Fold in the berries (do not overmix).

Spoon the batter into the prepared muffin cups and sprinkle with turbinado sugar, if using.
Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.

Cucumber and Beet Salad /  by Cynthia Raub

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beet and cucumber salad

In and of itself, grilled cheese is a perfect meal. It combines the three food groups: bread, butter and cheese. But because I added *bacon* in the Bacon Jam and Cheddar Grilled Cheese Sandwich, I thought I would lighten up the meal with a salad. This Beet and Cucumber Salad is simple and straightforward - you don't even have to make a vinaigrette! The crispy crunch from the cucumber and the velvety, sweet beets are a great accompaniment to the slightly spicy baby arugula. Don't be deceived - the recipe is very simple, but the salad turned out to be tasty and balanced.

Notes: Letting the salad sit for a minimum of 30 minutes after being dressed is a must. Let the cucumbers and beets marinate separately to avoid beet-stained cucumbers. I used prepared and packaged beets for this recipe, but you can roast your own if you have the time and patience. 

Time: 15 minutes
Servings: 8

1/2 cup rice vinegar
1/4 cup chopped shallots
1/4 cup sugar
1 pounds beets, trimmed
1 large English hothouse cucumbers (about 1 pound), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces
2 tablespoons chopped fresh chives or parsley
Baby Arugula (optional)
Extra Virgin Olive Oil
Kosher salt and pepper to taste

Combine vinegar, shallots and sugar in small bowl to make a marinade. Set aside while preparing vegetables.

Cut beets into wedges. Toss with 1/2 cup of marinade to coat.

Place cucumbers in large bowl and toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and chill for at least 30 minutes or up to one day.

Drain beets of liquid and arrange on platter towards the outer edges; rinse colander clean, drain cucumbers and arrange in the middle of the platter. Scatter a handful of arugula on top, garnish with herbs.

Adapted from: http://www.epicurious.com/recipes/food/views/pickled-beet-and-cucumber-salads-5409