Roasted Beet and Goat Cheese Salad

I had never touched a real beat in my life, I don't think, until last summer.  I had seen canned beets, but the consistency and shape left me unsure of what the actual vegetable in it's natural form was really like.  You know, in the wild.

Then all of the sudden they show up everywhere.  I am helping my sister apartment shop in a big city, and we stop in this tiny little restaurant with 8 tables and even few things on the menu, and I look down and see a "Roasted Beet Salad."  I was intrigued, and the intrigue was rewarded with a warm, delicately flavored salad with the most beautiful color I had ever seen in my life.  Then next, in a quick trip back to see the family, I try a new restaurant and HOLD THE PHONE they have a roasted beet salad too, with goat cheese.  Let me tell you, my mind was going places, here. Finally, on a trip to the farmers market where the most beautifully red beets you have ever seen stared back at me from the small little stand and actually screamed at me (I really think I heard them) "You must take me home and cook me right now!", so I did.

I learned a few things. First, your hands will be red for the rest of the day, so just go ahead and accept that. Second, they're really good (I actually knew that already, but I was reminded of it). Third, beats tend to be a little polarizing. I made this for a large group of young women, and many of them didn't venture out far enough to try them, which was a shame.



Roasted Beet and Goat Cheese Salad

• 4-5 red or golden beets, peeled
• olive oil, for drizzling
• salt and pepper
• 1/4 cup walnuts
• 1 tablespoon brown sugar
• 1 tablespoon butter
• goat cheese, sliced into approximately 0.25 inch slices
• Spring mix, or your favorite salad greens
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 tablespoon honey

Preheat the oven to 400 degrees.

Cut the beets into wedges (approximately 6-8 per beet).  Place the wedges, some olive oil, salt, and pepper in the mixing bowl, and stir until evenly coated. Pour the wedges out onto a large sheet of aluminum foil in a single layer--have enough aluminum foil that you can fold over half of the foil over the beets and cinch off the edges, creating a large envelope, and keeping the beets in a single layer.

Place the beets wrapped in foil in the oven for about 30 minutes, or until a slight crisp edge forms and the centers are tender when pierced. Be careful when opening the foil--retain as much of the oil and juice from the roasting as you can, because you'll add it to the dressing.

While the beets are cooking, place the walnuts in a dry frying pan on the stove on medium heat. Keep them stirring and moving so they don't burn. After a few minutes, add the butter and brown sugar, and stir to coat. You want to form a beautiful candied layer on the nuts. Stir for 3 minutes or so, until slightly carmelized.

To make the dressing, add the olive oil, lemon juice, honey the roasting juices, and some salt and pepper, and whisk until mixed. Toss the dressing with the lettuce, and arrange on plates. Top with cheese, beats, and the nuts.

Summer Farmers Market Salad

In the height of the summer when vegetables are fresh (as in, were alive on the plant that day or the day before), you don't really have to do fancy things to make them taste better, because they just taste good the way they are.  You don't have to cover up boring tastes or anything.  This is a great example of how to make a delicious, unadorned salad out of summer produce at its freshest.  I'm sure you could do something similar with just about any vegetable from the market this time of year.

Summer Farmers Market Salad

• baby arugula
• sliced heirloom tomatoes
• sliced lemon cucumber
• extra virgin olive oil
• salt and pepper

Layer the tomato slices and cucumber on top of a bed of arugula (peel the cucumber with a vegetable peeler, if necessary).  Drizzle with a little olive oil, and season with salt and freshly ground pepper.

Breaded, Pan-fried Zucchini

So, this garden of mine has started producing, and it hasn't stopped.  Sometimes I'll go out to water and there will be a full grown zucchini when I am quite sure there wasn't one there yesterday.

Needless to say, I have been trying to find different ways to prepare them (and people to give them to).  This particular way gives some nice texture and flavor.   Just for reference, the ones in the picture are cut just a little too thick--the insides didn't quite cooked through when the outsides were finished.

Breaded, Pan-friend Zucchini


Ingredients

• 2 medium zucchini, cut about 1/3 inch thick.
• about 1 tablespoon salt
• 1 tablespoon butter
• about 2 tablespoons extra virgin olive oil
• 1 egg, beaten
• about 1 cup Italian style dry bread crumbs 
• pepper, to taste
• Parmesan cheese, to garnish

Toss the zucchini slices with the salt.  Place the slices between several layers of paper towels for 10-20 minutes.  This draws out the moisture, letting them cook more evenly and firmly.  Dry off each slice with a paper towel, removing any excess salt.

Heat the butter and olive oil in a frying pan over medium heat.  Dip the zucchini slices in the egg mixture, then coat with the bread crumbs (I add some pepper to the bread crumbs, but you decide to taste).  Place the slices in the pan (don't crowd them), and cook about 4-5 minutes a side, until golden brown.  If they're browning too quickly, turn down the heat because you want them to cook through.  

Serve warm topped with some Parmesan cheese. 

Sautéed Yellow Squash

I hope this doesn't sound morbid, but guys, I grew that squash myself and I have been so excited to eat it.  It was grown in the coolest community garden you've ever seen.  I've had a few squash casualties along the way, so I was pretty happy to get this one out alive and whole and perfect and amazing.  I served it with a little rosemary from the garden, too, making it amazing.   

My good buddy taught me a while ago to sweat zucchini and squash before sautéing them.  This draws out quite a bit of the moisture in them, letting them sear and brown rather than get all squishy.  As excited as I was  to eat the thing, I'm glad I took his advice.  The finished project was beautifully browned and just a little crisp and full of love and earthy goodness.

Sautéed Yellow Squash

ingredients

• one large yellow squash
• up to 2 tablespoons salt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• A pinch of chopped herbs, like rosemary or oregano
• Pepper to taste (plus salt, if necessary, but likely not)

Cut of the ends of the squash, and cut into rings, about 1/2 inch think.  In a bowl, toss the squash slices with some salt until well coated.  Place the slices on a few layers of paper towels, then top with a few more layers. Press down lightly, and let sit about 20 minutes.  Adjust the paper towels if they're getting too damp.  When done, give each slice a little rub-down with a paper towel to remove excess salt and moisture.

Heat the olive oil and butter in a frying pan over medium heat.  When hot, add the squash slices in a single, uncrowded layer.  Top with a little pepper and herbs.  Let simmer a few minutes, until slightly golden.  Flip them, and repeat on the other side.  Serve and enjoy summer's bounty.

Butternut Squash and Blue Cheese Soup

Have you ever been haunted by food? I had a butternut squash, rosemary, blue cheese, caramelized shallots, and bacon pizza a few years ago that has nagged at my soul since then. I have tried a few times to recreate this flavor combination in a way that works, but I usually failed (like here).

I promised you this recipe last winter (promise), when I was playing with it, but hadn't quite perfected it yet. However, one can only make so much squash soup before going into vitamin A overload in one season. So, sorry you had to wait until this year. It might be worth it.

Butternut Squash and Blue Cheese Soup


Ingredients

• 1 medium-sized butternut squash (about 2.5 pounds)
• 2 medium shallots
  
• 1 quart chicken broth
• 1 sprig fresh rosemary
• 1/2 cup cream
• 1 ounce blue cheese
• extra virgin olive oil
• salt and pepper, to taste

Note: blue cheese can vary in flavor. When adding the cheese, start with about half, and slowly work up, tasting frequently. You don't want the flavor or the mustiness to overpower the rest of the soup.

Preheat the oven to 450 degrees. Peel the squash with a vegetable peeler, and cut into approximately 1-inch cubes. Peel and trim the shallots, and cut in half. Coat the squash and shallot with a little olive oil, salt, and pepper. Place on a baking sheet, and roast in the oven until soft and a slightly browned (20 - 30 minutes, check frequently).

When the squash is almost done, bring the chicken broth to boil on the stove in a large pan. Add the squash and shallots, along with the rosemary. Lower the heat to a simmer, and cook until the squash is very soft. With an immersion blender, puree the soup until smooth. Stir in the cream and cheese. Keep stirring until the cheese is melted and distributed. Season with salt and pepper to taste.

Optional Crispy Shallot topping:
Cut 1 shallot in half lengthwise, and slice the shallot into thin strips. Heat a little olive oil in a saute pan over medium high heat. Add the shallots, and quickly stir for a few minutes. The shallots will become golden and crispy.

Caramelized Cipollini Onions

I know people who say that they don't like onions. I don't understand this philosophy. I mean, let's be serious here, I'm not going to just go eat a great big Vidalia like an apple anytime soon, but can you make such a sweeping, general statement? Do you really want to banish onions from cooking entirely? Onions are in just about everything, people. Let's open our minds. Wikipedia states that evidences of onion use can be found dating back to 5000 BC. Are you gonna' fight with 7000 years of human culture? I thought not.

More often than not, people say it's the texture of the onions that they don't like. I think that's where cipollini onions can help us. These are not regular onions, people. They caramelize beautifully with a soft texture, they're sweet without the strong bite of other onions, and frankly, they look really cool. However, they are nasty little buggers to peel, so they're not quite perfect. But they're probably pretty close.

I love them, and I'm pretty sure that you will, too (yes you, the onion-hating people who are reading this who know who you are). I was cooking a few of these up the other day for some people who had ever heard of this concept before, and they just kind of looked at the pan and asked, "Are those onions?" Yes, they are. "Do we just eat them whole?" Yes, you do. Oh boy, do you.

Caramelized Cipollini Onions

• 1 pound cipollini onions, peeled and hard roots carefully cut off, leaving as much onion as possible
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• About 1/4 cup beef stock
• 1 tablespoon balsamic vinegar
• salt and pepper
• freshly grated Parmesan cheese
• 2-3 large basil leaves, thinly sliced.

In a heavy-bottomed skillet, eat the butter and olive oil over medium-high heat. Add the onions, and stir frequently until browned, a few minutes on each side. Don't overcook, or they'll get kind of mushy, and that's a shame.

Remove the onions from the pan, and keep them close. Add the beef stock and vinegar, and stir, deglaze the bottom of the pan as much as possible. If there are any browned bits on the pan, dissolve them back into the liquid, because you don't want any of that sweet, oniony goodness to go to waste. When the liquid has reduced by about half, add the onions back, allowing them to reheat. Top with salt and pepper, Parmesan cheese, and basil.

Creamed Peas on Toast

This recipe is retro. I have no idea if they ate this in the 50's, but to me it kind of seems like something a suburban housewife in a high-waisted plaid skirt would make for her accountant, skinny-tie and chunky glasses-wearing husband to eat watching TV and a mustard sofa. But in all honesty, I can just barely remember the mid-80's, so I really don't know. Most of that mental image is probably based on my last watching of "Edward Scissorhands," which is an amazing movie (although it scared me to death until I was probably 21 years old).

My mom used to make a recipe similar to this quite often, and there is a sentimental place in my heart for it. So maybe it's more retro to the early 90's than the mid 50's, but in any case, it's good and filling.

The other day I realized it had been quite some time since eating a vegetable (these things happen in a bachelor grad student's home occasionally), and looking around the fridge and freezer, this was the solution. If I wanted a healthy, and nutritious dinner, obviously the solution was to cover vegetables with cream, butter, and cheese sauce. Healthy and happy. Mmmm good.

Creamed Peas on Toast


Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 clove, minced garlic
  
• 2 heaping tablespoons flour
• about 1 cup milk (I used about 1/2 milk and 1/2 half-and-half, which I had in the fridge)
• 1 tablespoon lemon juice
  
• 1 pound frozen peas
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped chives
• salt and pepper, to taste
• Toasted bread slices
  

Heat the butter and olive oil in a flat-bottomed saucepan over medium heat. Saute the garlic until slightly browned. Add the flour, and stir until it becomes a smooth paste. Add about 3/4 cup of the milk and stir or whisk well until smooth. Add additional milk or cream until the desired thickness (you want it thick, but not soupy). Add the lemon juice.

Add the peas and stir until heated through, but not mushy. Add the cheese and chives, and stir until the cheese is melted and incorporated. Salt and pepper to taste. Serve on toast, or as a side dish.

Curried Carrot Soup

Some recipes come to me naturally in their complete form, and some you have to work for.  This one took work.  I had multiple revisions, editions, experiments, and one beautiful moment walking down the aisle at the grocery store and seeing a can of what I was trying to create sitting the shelf (although I have since deviated away from its ingredient list).  I am quite pleased with the outcome.
Depending on the strength of your curry powder and your personal taste, you can adjust the curry-ness to your own liking.

Curried Carrot Soup

• 2 pounds carrots, cut into 1/2 - inch pieces
• 1 medium sweet potato (about 1/2 pound), peeled and diced in 1/2 - inch cubes
• 1 clove garlic, roughly chopped
• 2 tablespoons freshly grated ginger
• 1/4 cup loosely packed fresh cilantro leaves, plus additional for garnish
  
• 4 cups chicken broth
• 1/2 teaspoon yellow curry powder
  
• 1 can coconut milk
• Salt and pepper
• Toasted cashew halves, for garnishing

Add the carrots, sweet potato, garlic, ginger, and cilantro to a large pot and cover with the chicken broth.  Bring to a boil, then reduce heat and simmer until the vegetables are soft (about 15 - 20 minutes).  Add the curry powder and coconut milk, and process with an immersion blender until very smooth.

Season with salt and pepper to taste.  Let it simmer for a few more minutes to let the flavors combine.  Serve with some fresh cilantro on top with a few cashew halves.

Guest Post:: Caponata (Tomato and Bread Salad)

Thanks to SHeil for this dish, straight from her authentically Italian grandmother's garden.

This is a central Italian bread and tomato salad. It is a great way to turn fresh tomatoes from the garden into a quick, healthy, delicious lunch. There are many different regional versions of the caponata, but this is the 'correct' one, according to my grandmother, who lives in Salerno (which is in the second wrinkle in the ankle of the boot). This recipe may look long at first, but once you know how much seasoning goes into the tomatoes, it's really very quick and simple: seasoned tomatoes and crunchy bread cubes. If you have been storing the tomatoes in your fridge, shame on you. You've created nasty, inedible, bitter things, only good for sauce, BUT you can redeem yourself SLIGHTLY by leaving them on the windowsill for a few hours before you use them.

I hate to say the best bread for this salad is made only in Italy, but it's true. However, you can cheat relatively well with a good baguette, or other fresh, hearty loaf of crusty bread. For this recipe, I used half a baguette I had in the bread bin, and it was very good. When you season and toast the bread they will look like giant croutons, but making them yourself is essential. You can make them ahead of time and store them, but they only take about 10 minutes to cut and bake, so it really doesn't matter, and fresh will be better.

The ingredients are all rough estimations as this is not a picky recipe. You really just need even proportions of bread and tomatoes; you can use according to taste. Use a little more or less of some things, according to your taste. Just don't skimp on the olive oil, you're skinny enough. Trust me.


Caponata

You'll need:

• several ripe tomatoes (4 big/6 medium should do)
• half a baguette
• 1/3 cup relatively good extra virgin olive oil, plus a little more for drizzling
• a medium handful of FRESH basil, torn into little pieces
• a large clove FRESH garlic
• sea/kosher salt (about 1.5 Tbsp) *Kosher/sea salt is WAY better, but regular salt will not kill you in a pinch. It's just not nearly as good, and you'll have to live with that.
• a little pepper
  

for the tomatoes

Get a medium mixing bowl. Roughly chop the tomatoes and add them to the bowl. Less seeds are better, so leave that seedy juice puddle on the board, but you don't have to be obsessive about removing every seed from the tomatoes. Pour the oil over the tomatoes, about 1/3 c,
enough to generously drizzle over the whole pile.

Salt the tomatoes generously (about 1.5 T, enough to shake evenly and lightly over the whole
bowl--you should be able to see salt, but the tomatoes should not be drowning in it). Tear up your handful of basil (you can chop, but tearing releases the flavor better) and add that to the bowl. Finely mince the garlic clove (I just use a garlic press right in the bowl) and add that to
the bowl. Add around 5 twists of the pepper grinder-you'll want enough to very lightly coat the tomatoes. Toss everything together.

At this point smell the bowl. Yes, smell it. It should smell really fantastic, like a good Italian restaurant, or your Italian grandmother's kitchen, and you should be able to smell the tomatoes, basil, salt, and oil about the same amount. If all you are smelling is tomatoes, add more basil. If it smells fruity, add a little more salt. If there is not a little puddle of oil under the tomatoes (or there are not drops of oil in the juice under the tomatoes), add a little more oil (the tomatoes should glisten). Then, taste a piece. It should taste very slightly salty, because you have to
add seasoning for the bread you'll add later. If it tastes really salty, add more tomato. Again, this is not a picky recipe, adjust to your tastes. It should be tasty all by itself, albeit a little salty, at this point.

for the bread

Slice the baguette half into 1-inch wide slices, then cut the slices into cubes about 1-1.5 inches wide. Dump them all on a cookie sheet, spray them lightly with olive oil, and put them in the
oven at around 400 degrees F. The point is to get them very lightly golden, but crunchy throughout. Crunchy is the important part. You do not want crunchy outside, squishy inside. The whole cube must be crunchy. Seriously. Watch them, as this will not take long, and flip them when the tops become golden, so that most sides have a chance to become golden.

assembly

Simply toss the bread cubes with the tomato/herb mixture. The key is to not toss them together until the very last moment before serving, or the bread will become soggy and unappetizing. The bread should absorb the tomato juice in the bottom of the mixing bowl and be a happy medium between crunchy and chewy.

If your bread is very crunchy, and you do not like the texture, simply dip your bread cubes VERY quickly in water right before adding them to the bowl of tomatoes, again making sure to do this right before serving. You should only have to do this with either really dry tomatoes, or really dense, grainy bread.

Tutti a tavola a mangiare! (the italian equivalent of bon appetito!, literally means "everyone to table to eat!", or "let's eat!")

Insalata Caprese Crostini (aka, Tomato, Mozzarella, and Basil on Toast)

I realize I have a very similar recipe on the site already, but it's summer and the tomatoes are straight from heaven (via the dirt of North Carolina's local farms), and I can never get enough fresh mozzarella (especially when it comes from the farmer's market, and you're kind of scared of touching it because it's so soft and creamy), and this one has bread involved, which is amazing, so it's different. I don't care.

At the farmer's market, Hollywood just got a grab bag of different varieties of tomatoes, so I have no idea what kinds we actually ended up using, but having a slightly different color and flavor on each slice was kind of fun. Whatever kind you use, make sure it's ripe and fresh and divine, and you'll be fine.

Some people would have put balsamic vinegar on this dish. I'm told that such is horribly inauthentic (I personally don't care a thing about authenticity), but I really think it isn't needed. The simplicity of this dish really brings out the freshness and quality of the ingredients, so a super-strong flavor like that would be too much, I think.

Insalata Caprese Crostini (aka, Tomato, Mozzarella, and Basil on Toast)

for the crostini

• 1 fresh, French baguette, sliced about 1/2 inch thick on the diagonal
• extra virgin olive oil

for the salad

• Fresh, ripe, firm, amazing tomatoes
• Fresh mozzarella
  
• Fresh basil leaves
• Extra virgin olive oil
• Salt and freshly-ground black pepper

Heat the oven on broil. Arrange the bread slices on a cookie sheet, and brush the tops with olive oil. Broil for a few minutes (maybe 3 -5, depending on your oven), until the tops are golden and crispy, but the interior is still soft.

Cut the tomatoes in half, then slice them into half-circles. Cut the mozzarella into similarly-shaped and -sized pieces. Top the bread with the tomato and cheese, then drizzle some more olive oil over top. Salt and pepper to taste.

Top each slice with the basil, and serve immediately (don't let them get soggy--the texture is half the fun).

Guest Post: Fried Okra

This post comes from J.Deal, and let me tell you, this girl is legit. If you're trying to become authentically southern, this is the girl to listen to. Raised in Georgia and North Carolina, J has authority when it comes to all things southern where I am just pretending. And friends, there's not much else more southern than fried okra.

Everyone's first reaction when they hear the word okra is, "Ugh, it's slimy," which is not true at all in this case. It's crisp, flavorful, deep fried, and amazing. Go make yourself some right now (extra points if the okra is from the farmer's market and is uber fresh to boot).

Southern Fried Okra
Serves 4.

• 1 lb okra
• 1 c cornmeal
• 1 tbsp salt
• 2 tsp ground black pepper
• 1 c buttermilk
• vegetable oil

Choose okra that is an even green color and 2" - 4" long. Trim stem ends from okra and cut into 3/4" lengths. Soak in buttermilk for 15 minutes.

Mix cornmeal, salt, and pepper in a plastic bag. Add okra and toss to coat.

Heat 1/2" oil in a 10" skillet (cast iron is traditional) over medium high heat. When oil begins to shimmer, sift excess cornmeal mixture from okra and add to skillet. Cook, turning occasionally, until golden brown. (Stir gently to avoid losing coating.) Drain on paper towels and salt again if needed.

Broccoli Salad

People, I don't measure. I'm sorry. Sometimes I try to measure, knowing full well that I'm going to have to write up a list of ingredients to put on the blog, but it's just not that easy. As you go along, you realize that you need a little more of this, or you just use handfulls rather than measuring cups. Sometimes you measure all the ingredients, but then you throw a little more on top as a garnish at the end. People, I just assume that you are intelligent and creative and will add more or less onion if you feel like it.

So, with that out of the way, let's talk about the recipe.

I don't particularly think of this as anything fancy or special--you can find this is the deli isle of almost any grocery store on earth next to the cole slaw and potato salad--but I pulled this one out at a church potluck, and people loved it. To mean, this salad screams summer, grilling, outdoors, picnics, etc. Most of the time, the bacon and cheese are most prominent in this salad, but I really like it to be a little sweeter with more emphasis on the cashews and cranberries. Hopefully you like it, too.

Broccoli Salad

for the salad

• About 2 pounds broccoli crowns, chopped into small, bite-size pieces
• 1/2 red onion, finely chopped
• 2/3 cup dried cranberries, plus additional for garnishing
  
• 2/3 heaping cup roasted cashew halves, plus additional for garnishing
  
• about 1/3 cup shredded cheddar cheese (I pretty much just garnish with it)
• 2-3 slices crispy bacon, chopped

for the dressing

• 1.5 cup mayonnaise
  
• 1.5 tablespoons fruity vinegar (I use a raspberry white balsamic)
• 2 heaping tablespoons sugar

Mix all the dry ingredients in a large mixing bowl. In a separate bowl, mix the dressing well. Immediately before serving (you don't want the nuts to get soggy), fold the dressing into the salad, stirring until well-coated. Top with retained cranberries and cashews.

Tortellini in Asparagus Cream Sauce

This recipe comes from my sister, who was trying to find a way to sneak a few more green vegetables into the diet (she being the domestic goddess that she is, keeping her lovely home with her adorable baby). I've edited just a little bit, and frankly, I quite like the result.


Honestly, this sauce would work just as well on any type of pasta (I think the aforementioned sister uses cheese ravioli). I know what some of you will say when you read the ingredient list and see half-and-half instead of heavy cream. Just hold on there, folks. Remember, this was an attempt to be more healthy and eat more vegetables. You can use heavy cream if you want (and I bet it would be good), but that would kind of defeat my purpose.



Tortellini in Asparagus Cream Sauce

• 1 pound fresh asparagus, hard stems discarded
• 1/2 large, sweet onion
• 3 cloves garlic
• A few tablespoons extra virgin olive oil
  
• 2 tablespoons butter
• 2 cups half-and-half
• 1/2 cup freshly shredded Parmesan cheese
• 1 teaspoon lemon juice
  
• 1.5 pounds dry tortellini
  
• Salt and pepper, to taste

Preheat the oven to 450-degrees. Cut off the tips of asparagus and set aside. Place the asparagus, onion (sections separated), and garlic in a roasting pan. Drizzle some olive oil over them, and toss to coat well. Season with plenty of salt and pepper. Roast in the oven for about 30 minutes until slightly charred and well-cooked (the time may vary depending on the thickness of the asparagus: mine were very thin).

Bring a pot of salted water to boil on the stove for the pasta. When the vegetables are done, throw in the pasta to cook for the recommended time (usually about 10-12 minutes).

Meanwhile, melt the butter over medium heat in a heavy saucepan. Add the vegetables and saute for a few minutes, until soft. Add the half-and-half and bring to a simmer, then reduce heat. Using an immersion blender, puree the vegetable and cream mixture until very smooth (the asparagus can be kind of stringy, so make sure you've done a good job). Add the lemon juice and Parmesan cheese, and season with salt and pepper to taste (it may take a lot).

Add in the asparagus tips and simmer for just a minute until slightly soft. Drain the pasta, and using the larger of the two pots you've used, mix the pasta and sauce together until heated. Serve with more Parmesan if needed.

Classic Split Pea Soup

One time my family went sailing in the British Virgin Islands, and it was an all-around amazing experience. We snorkeled and swam in some of the clearest water I've ever seen, played on breathtaking beaches, scubaed to shipwrecks, and billowed in the wind of the sailboat. One night, we picked a tiny little restaurant in a secluded little cove with tables right on the beach. The waves came right up over your toes during dessert. The cook's son swam out to a trap in the middle of the bay to get the lobster my dad ordered for dinner. I am also quite convinced that the only people working there were the waitress, the waitress' mother in the kitchen, and the waitress' brother who swam to get the lobsters. Dinner took about 3 hours, and no one minded one bit.

So, to get to the point, the first coarse was a bowl of split pea soup. As it was being served, I say to myself, "We travel down to an exotic paradise and all I got was a bowl of pureed, green baby food?" However, one spoonful of that soup, and I was made a believer. I adore split pea soup. In retrospect, it was probably about 40% cream, but hey, there's precious little a pint of heavy cream can't fix.

This recipe was necessitated by being forced to take the leftovers from the church Christmas dinner. There are only a few things I know of that one can do with a ham bone, and this is the main one. I'm sorry that there's no crazy experimentation, secret ingredients, twists or turns for this one. Actually, I'm mostly sorry that there's no real recipe. A friend sent over just a list of ingredients without any measurements or ratios, and in my book, that's awesome. I wasn't bound by anything. So, this one is completely up to you. Good luck, and have fun.

Warning: I had a great big ole' ham bone, so I made a whole lot of soup. You can probably half everything and be just fine.


Split Pea Soup

Ingredients (all measurements are approximate)

• 1 large white onion
• 1 large russet potato, skin still on
• 1-2 stalks celery
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 4-5 sprigs fresh parsley
• 1 large ham bone, with some meat still on
• 2 pounds split peas (rinsed thoroughly, and bad ones or stray pebbles picked out)
• 1 heaping tablespoon chopped garlic
• ample salt and pepper, to taste
• chicken broth (I used about 2 quarts, plus some extra water)
• about 1/2 cup heavy cream
  

I started in a crockpot, but then ended up moving to a stock pot on the stove later because the crockpot just wasn't big enough. You'll have to be the judge for yourself.

In a food processor, I chopped the onion, potato, celery, and herbs then added them to the crockpot. Place in the ham bone, split peas, and garlic in there also, and cover with liquid. Let heat for several hours (or fewer if on the stove: just be sure everything is soft and falling apart). Pull out the ham bone (making sure to get all the parts if some cartilage or other ham parts have fallen off), cut off the meat, and chop finely.

In the pot, still vigorously or pulse a few times with an immersion blender to homogenize the soup a bit. Add the ham back in, thin it with a little water if necessary, add the cream, and stir well.

Tomatoes with Fresh Mozzarella

While this is not nearly as much of a "recipe" as some posts on this blog, this colorful plate certainly does pack some punch when it comes to presentation. The simplicity of the flavor, color, and presentation really make this kind of a standout dish, and it so simple. The secret is all really in the quality of the ingredients: without fancy sauces or anything to hide behind, the quality of the tomatoes and cheese shines right on through. Go ahead and splurge a little on this one at the farmer's market or a high-end grocery store. You'll be happy you did.

It's great by itself, or you can serve it with some toasted bread drizzled with a little olive oil.


Tomatoes with Fresh Mozzarella

Ingredients

• Fresh, slightly firm tomatoes
• Fresh mozzarella (yes, it has to be fresh: there's a difference)
• Fresh basil leaves
• Extra-virgin olive oil
  
• Salt and pepper

Optional

• Toasted pine nuts
• Roasted red peppers
• Balsamic vinegar

(If you're using pine nuts: toast the nuts by placing them in a flat-bottomed pan over medium heat. Shake the pan regularly to mix them around, being very careful to not let them burn. Continue for a few minutes until both sides are golden brown. Remove from heat.)

Slice the tomatoes and mozzarella into me dium, even-sized slices. Layer alternately on a platter (if you're using red peppers, too, layer them in as well). Drizzle with the olive oil (and vinegar), then top with torn/chopped basil leaves (and pine nuts).

Peas with Basil, Lemon, and Pecorino

I'm on a bit of a quest. Most green vegetables have gotten a bum wrap out of life. Generations of children are force-fed soggy, steamed, flavorless piles of supposed health food, and we wonder why Americans don't eat their vegetables. If you can, just disconnect your childlike aversion to all things healthy, and you'll find there's an awesome world of healthful deliciousness just waiting out there.

I've seen many examples of a cold pea salad with fresh mint and pecorino, and I have to admit, I am a big fan of those recipes. However, I was looking for a way to prepare the peas warm, and I just didn't think those recipes would be good warm. So, I experimented around just a little and found a very nice combination, if I may say so myself. Sub basil for the mint (and tone down the amount just a bit), add some garlic and shallots to give it a little depth, and you've got yourself one nice vegetable side dish.



Peas with Basil, Lemon, and Pecorino

Ingredients

• 1 tablespoon chopped garlic
• 1 medium to large shallot, chopped into thin strips
  
• 2 bags high-quality frozen young peas
• 1/2 lemon
• several large, fresh basil leaves (5-6)
• extra virgin olive oil
• salt and pepper, to taste
• Fresh pecorino cheese (you can substitute fresh parmesean, if need be)
  

Heat a few tablespoons of the oil in a large, flat-bottomed frying pan or wok. Add the garlic and shallots, stirring until browned and slightly crispy. Add the peas, stirring constantly (you don't really need the peas to cook through: just heat up, really). Once the peas are warm, add the juice from half the lemon, and zest some of the peel in with a zester. Stir thoroughly.

Reduce the heat on the stove to low. Finely tear or snip the basil leaves, and add to the peas. Grate the pecorino over the peas to form a thin layer, then stir to combine. Salt and pepper to taste.

When serving, top with a few pecorino curls (you can make them with a vegetable peeler).

Braised Carrots with Orange and Rosemary

This recipe I gleaned from the illustrious home-town hero, Sara Foster. She owns and runs two specialty-food markets / delis / catering companies here in Chapel Hill / Durham, and let me tell you, Foster's Market is quickly becoming one of my favorites. On the surface, her creations may seem simple, but the secret is in high quality, honest, "homey" food. She succeeds, in that goal, too.

This is an elegant-looking side dish which is really rather easy to compare. I fear that since the introduction of the bagged, peeled, washed baby carrot, some people may have forgotten what a real carrot looks like. Choosing carrots with the tops still attached gives a very "farmer's market" feeling to the dish (even if you didn't actually get the carrots at a farmer's market, you don't have to tell anyone). However, you really do need high-quality, fresh ingredients: beautiful, healthy-looking carrots, fresh rosemary, and a big juicy orange. There are no crazy sauces or anything else in this recipe: just a great big pan of simmering freshness.



Braised Carrots with Orange and Rosemary

Ingredients

• 2 - 3 bunches medium to large sized carrots, with the tops still attached (about 10 - 15 carrots)
• A few tablespoons extra virgin olive oil
• A few tablespoons butter
  
• 1/2 cup water
• 1 large, juicy orange
• 2 sprigs of fresh rosemary
• salt and pepper to taste

Cut the tops off the carrots, leaving about 1 inch or so. Peel the carrots, being sure to get all the dirt and grossness off the top around the greens. Rinse off in some water.

Melt the butter and heat the oil in a large, flat-bottomed skillet over medium-high heat. Add the carrots, so all of them are lying flat on the bottom of the pan (I made this for a crowd, so I had to use two pans). Cook for 6 - 8 minutes until you have a nice, browned side, then flip and cook about 6 minutes more. You just want some color on the carrots during this step.

To the pan, add the water, orange juice, the chopped leaves of the rosemary sprigs, and some salt and pepper. Bring the liquid to a boil, reduce the heat to a simmer, and let simmer for about 10 mintues, until the carrots are soft, but not mushy.

Spoon some of the juice over the carrots, and serve while hot. If you want, you can boil the juice in the pan until it reduces to make a thicker sauce, but the carrots are quite flavorful, and probably don't need it just by themselves.

Kevin's Grilled Vegetables with Red Pepper Viniagrette

Summer = grilling.

Now, depending on what side of the country you may find yourselves on, you may have different names for what is being described in this post. In my family's home state of Utah, anything cooked outdoors qualifies as 'barbecue,' but in my current home in North Carolina, 'barbecue' refers specifically to whole pigs cooked on coals slathered in vinegar. Having spent a few years in Wisconsin, where hamburgers and bratwursts on the grill constitute a 'fry out,' I have no idea what to call this activity, but I know that I love it. Something about standing in front of a hot grill with a giant set of tongs makes you feel completely in control.

This recipe comes from a good friend of mine, probably the one responsible for my culinary experimentation. I will admit, I was very skeptical of grilled avocados, but boy howdy, was I pleasantly surprised.


Grilled Vegetables with Red Pepper Vinaigrette

Ingredients

• Vegetables for grilling: we used zucchini, onions, avocados, and sweet potatoes. Other good possibilities would include eggplant, bell peppers, yellow squash, portobello mushrooms, etc.

Red Pepper Vinaigrette

• 2 red bell peppers (due to a lack of quality produce, we used one red and one orange, but the result was still quite good)
• 1 medium tomato
  
• 2 tablespoon extra virgin olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Heat a grill to medium-low heat. Cut the vegetables into grill-able chunks: you'll probably want to cut things a little thicker so they don't get soggy. We cut the avocados in fourths, and it worked great. Cut the red peppers for the vinaigrette into 4-5 flat segments.

Place the red pepper segments, skin-side down on the grill. Cook until the skins are charred black. Remove from the grill and place in a bowl with plastic wrap covering. Let set for a few minutes.

Place the rest of the vegetables on the grill. Be aware that many vegetables cook at different speeds: this is kind of an exercise in timing. Sweet potatoes take the longest, while zucchini took the shortest. Put the firmer, denser vegetables on first, then follow after a few minutes with the rest.


While the vegetables are grilling (keep an eye on them!), peel the charred skins off the pepper. Put the pepper flesh, the tomato, olive oil, vinegar, and some salt and pepper in a blender and process until smooth.

Once the vegetables are done (you want soft, but not mushy), serve with the vinaigrette.

Roast Asparagus

I love asparagus, but I think a lot of people just blanch it then call it good. Who wants soggy asparagus? I certainly don't.

Roast Asparagus

Ingredients

• 1 bunch young asparagus (I like thick ones, but some people think they're too tough: decide for yourself)
• Extra virgin olive oil
• Salt
• Pepper
• Freshly-grated Parmesan cheese

Preheat the oven to 450 degrees. Cut off the white ends of the asparagus; they're tough and not tasty. Coat the asparagus in the olive oil, salt and pepper, then spread them out on a cookie sheet. Grate the cheese over the top, and place in the oven for 6-9 minutes (ovens vary, so watch carefully). I like mine with some crunch in the middle, but the tips and cheese should be crispy. If you leave them in too long, they'll get wilted and kind of gross.

Orange Stir-fried Broccoli

This is a dirt-easy, impressive vegetable side dish. I feel broccoli has always gotten jipped in the culinary world as the horrible vegetable of childhood that no one ever liked. I love it, and I think this recipe showcases it in the way it deserves.



Orange Stir-fried Broccoli

Ingredients

• 1 large bunch broccoli
  
• 1 juicy navel orange
• 1 tablespoon minced or crushed garlic
• Splash of soy sauce
• Salt and pepper, to taste

Out of the ordinary equipment

• A zester or fine-toothed grater

Cut the broccoli into long spears. No one really likes getting a great-big piece of stem by itself, so don't just cut the florets off. Heat some olive oil over medium-high heat and throw in the garlic, cooking a few minutes. Add the broccoli, stirring constantly. Zest in some of the orange peel , maybe a quarter of the orange or so (a little zest goes a long way), then cut the orange in half and squeeze in the juice of one half. Splash in a little soy sauce, and then season with salt and pepper.