tag:blogger.com,1999:blog-73694756065720168572024-03-19T06:37:28.012-04:00fresh365fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-7369475606572016857.post-89130934070043891852010-01-08T13:56:00.001-05:002010-01-08T14:00:14.551-05:00Final Post<span style="font-family:trebuchet ms;">Hi all,<br /><br />Just one last quick note to thank you so much for your support and wonderful feedback. I will no longer be updating here, but would like to direct you to the new fresh365, <a href="http://www.fresh365online.com/">www.fresh365online.com</a>. Much to my dismay, your current fresh365 feed will not update automatically.</span><span style="font-family:trebuchet ms;"><br /><br /><strong>So, please manually update your feed to </strong></span><a href="http://www.xfruits.com/fresh365/?id=86920"><span style="font-family:trebuchet ms;"><strong>http://www.xfruits.com/fresh365/?id=86920</strong></span></a><br /><br /><span style="font-family:trebuchet ms;">Or for individual content feeds:<br />http://www.fresh365online.com/recipes/rss.xml (or /atom.xml)<br />http://www.fresh365online.com/photography/rss.xml (or /atom.xml)<br />http://www.fresh365online.com/ask-e/rss.xml (or /atom.xml)<br /><br />See you over at the NEW fresh365!</span>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com3tag:blogger.com,1999:blog-7369475606572016857.post-37369352135179371452010-01-01T19:35:00.002-05:002010-01-01T19:37:19.032-05:00A New fresh365!Please visit <a href="http://www.fresh365online.com/">www.fresh365online.com</a> for the <span style="font-weight: bold;">ALL NEW</span> fresh365. Happy 2010!fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com3tag:blogger.com,1999:blog-7369475606572016857.post-57090083058206094822009-12-22T12:40:00.008-05:002009-12-22T13:51:16.811-05:00Warm Winter Wishes...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OU9im9Q0KI6gKMXIbxmpL00q9K1rQ9OMmzVl0Gp-sO0Kjrh2f3I_8Ib-md3VCUaqx4I17ZGzSoQlAI9bDulCg-WzXtFYcH8pAxrUfkjeWfgaiyzDm-Hi-46ASRAK63GdyGCLB28NiXE/s1600/790981135107.png"><img id="BLOGGER_PHOTO_ID_5418134956869884626" style="WIDTH: 500px; CURSOR: hand; HEIGHT: 288px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OU9im9Q0KI6gKMXIbxmpL00q9K1rQ9OMmzVl0Gp-sO0Kjrh2f3I_8Ib-md3VCUaqx4I17ZGzSoQlAI9bDulCg-WzXtFYcH8pAxrUfkjeWfgaiyzDm-Hi-46ASRAK63GdyGCLB28NiXE/s1600/790981135107.png" border="0" /></a><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJm77Psi3N7XCRJFr7rIjxe1i7EYIxZfAWoCwe8lZofz1k-iCDf-gd31yjmZV0gh-KtUv19dLps9PjAjHvYo9lGTQdtpwiI_1ieCT9P6DHHplA8ZzIHHv2awwHbllCtwyWShDP65RPig/s1600/790981135107.png"></a><span style="font-family:trebuchet ms;">I am so looking forward to the coming holidays and 11 days of vacation beginning tomorrow. I haven’t taken such a large amount of time off, without traveling since winter break in college. I plan to visit with family and friends, catch up on some reading, and sleep! It won’t be all play and no work however, as I have a huge to-do list, with redesigning fresh365 at the top. We will see if snuggling in bed wins out and how much actually gets done. Either way, I am very excited about the coming year and can’t wait to share all my plans with you—whenever they arrive. I hope you have a happy and safe holiday. Much love!<br /><br />A few note-worthy holiday recipes…<br /></span><a href="http://fresh365.blogspot.com/2009/12/pan-roasted-cauliflower.html"><span style="font-family:trebuchet ms;">Pan-Roasted Cauliflower</span></a><br /><a href="http://fresh365.blogspot.com/2009/12/eggplant-roll-ups.html"><span style="font-family:trebuchet ms;">Eggplant Roll-Ups</span></a><br /><a href="http://fresh365.blogspot.com/2009/11/exotic-mushroom-gravy.html"><span style="font-family:trebuchet ms;">Exotic Mushroom Gravy</span></a><br /><a href="http://fresh365.blogspot.com/2009/11/fall-panzanela.html"><span style="font-family:trebuchet ms;">Fall Panzanella with Pomegranate Dressing</span></a><br /><a href="http://fresh365.blogspot.com/2009/03/leek-cauliflower-risotto.html"><span style="font-family:trebuchet ms;">Leek & Cauliflower Risotto</span></a><br /><a href="http://fresh365.blogspot.com/2009/02/chicory-grapefruit-salad.html"><span style="font-family:trebuchet ms;">Arugula-Chicory Salad with Grapefruit and Pine Nuts</span></a><span style="font-family:trebuchet ms;"></span></div></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com13tag:blogger.com,1999:blog-7369475606572016857.post-59793264127682228292009-12-18T11:01:00.001-05:002009-12-18T11:05:13.495-05:00Grandma's Gravy<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4195432054/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2504/4195432054_fc75b6281c.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />Remember that time I told you <a href="http://fresh365.blogspot.com/2009/12/eggplant-roll-ups.html">the story</a> about the silly little Irish girl who went to college and smothered her pasta in Prego? Well that same silly girl also thought gravy was what you put on a turkey at Thanksgiving (yes, she used to eat turkey—I told you she was silly). Turns out when you are Italian, gravy is way more than a condiment. It is a way of life. It runs through your veins, pores seeping with basil and garlic. It is stashed by the pound in your freezer, for impromptu family get-togethers, which most certainly call for trays of ravioli and red sauce. If you are not lucky enough to be born Italian, you will have to do the next best thing—marry the cutest Italian boy you can find. If you are lucky like me, you husband will have a sweet grandma who doesn’t know just how good her cooking is, but is always willing to share.<br /><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4195432586/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/4048/4195432586_240410a1ca.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />Part two of this story, goes something like this…About a month back, I made this gravy one Sunday afternoon. I didn’t look at the recipe card, as I knew it by heart—garlic, tomatoes, olive oil and basil. We enjoyed it that night and my husband proclaimed, “this might be better than grandma’s gravy”. Proud, that I could finally live up to the family name, I didn’t realize until later that I had left the can of water out of the original recipe. Now I am not saying one recipe is better than the other, I am much smarter than that, and wouldn’t want to lose my status as favorite daughter-in-law (yes, I am the only one). But I will say one thing—the Irish girl can whip up a mean batch of gravy.<br /><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4194673979/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2787/4194673979_1e22d7bba1.jpg" img="" /></span></a><br /><br /><strong>Grandma’s Gravy</strong><br /><em>serves one big Italian family</em><br /><br />3 T olive oil<br />5 garlic cloves, minced<br />2 28-oz cans Pastene Kitchen-Ready peeled tomatoes<br />1 can water (optional)<br />1 bunch basil, coarsely chopped<br />salt and pepper, to taste<br /><br />In large sauce pan, heat olive oil over medium. Add garlic, and sauté 3-4 minutes, until garlic begins to brown. Add tomatoes, water (if using) and basil. Cover and simmer at least 2 hours. Season, to taste.<span style="font-family:trebuchet ms;"></div></span></span></div></span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com11tag:blogger.com,1999:blog-7369475606572016857.post-77127598273559634552009-12-15T14:18:00.003-05:002009-12-15T14:39:53.102-05:00Parmesan & Cracked-Pepper Crackers<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4187692145/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2565/4187692145_713d6cdc36.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />When the wonderful Vicki of <a href="http://matissecolor.blogspot.com/2009/12/holiday-appetizers-from-fresh-365.html">Simply Hue</a> asked me if I would like to share a few holiday recipes with her readers, I immediately thought of <a href="http://fresh365.blogspot.com/2009/06/baked-brie-with-rosemary-almond.html">this brie</a> recipe. It is a crowd-pleaser, and the idea of updating it for the season seemed like something everyone would enjoy (along with an excuse for me to eat brie for dinner). I made it for friends this past weekend along with my favorite roasted red pepper dip. Both are ridiculously simple, which is perfect when you have a room full of people you can’t wait to catch up with.</span><span style="font-family:trebuchet ms;"><br /><br /></div><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4187714019/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2722/4187714019_2470c3b8c7.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />Of course I needed something to scoop up all this goodness with, and I have had these cracked pepper crackers in the back of my mind for some time now. I really enjoyed the bite of pepper, which paired wonderfully with the simple flavors of the roasted red pepper dip. Enjoy the Parmesan & Cracked-Pepper Crackers recipe below and visit <a href="http://matissecolor.blogspot.com/2009/12/holiday-appetizers-from-fresh-365.html">Simply Hue</a> for my Baked Holiday Brie, 3-Minute Roasted Red Pepper Dip and more holiday inspiration from Vicki.<br /><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4187693051/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2789/4187693051_1e2e1391f2.jpg" img="" /></span></a><br /><br /><strong>Parmesan & Cracked-Pepper Crackers</strong><br /><em>makes 3 dozen crackers . adapted from various sources</em><br /><br />1/2 c flour<br />1/4 c whole-wheat flour, plus more for dusting<br />1 1/2 c grated Parmesan cheese (about 6 oz)<br />4 T unsalted butter, softened (1/2 stick)<br />1/2 t salt, plus additional for garnish<br />1 1/2 t cracked black pepper, plus additional for garnish<br />1-2 T milk (or water)<br /><br />Preheat oven to 350F. In a food processor, combine the flour, cheese, butter, salt and pepper. Pulse 4-5 times, until the mixture is crumbly. With the motor running, add 1 T milk. Continue adding milk, 1 t at a time, until the dough forms into a ball.<br /><br />Place dough to a lightly floured surface, and roll into a 1/16”-thick rectangle. Cut into 1” squares and gently transfer to a baking sheet. Dough will puff up a bit when baked, so pierce each square 2-3 times with a fork, if desired. Sprinkle with additional salt and pepper, and transfer baking sheet to oven.<br /><br />Bake 12-15 minutes, until the ends just begin to brown. Remove from oven, and allow to cool before serving. Store, sealed, in the fridge, for up to 3 days.<span style="font-family:trebuchet ms;"></div></span></span></div></span>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com11tag:blogger.com,1999:blog-7369475606572016857.post-8665917242966061062009-12-13T20:53:00.023-05:002009-12-13T21:57:24.773-05:003-Onion Soup<div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4182853715/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2517/4182853715_dff8316ea4.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br /><span style=";font-family:trebuchet ms;font-size:100%;" >You might think this soup is another feeble attempt for me to profess <a href="http://fresh365.blogspot.com/2009/10/asiago-sweet-potatoes.html">my love for the mandoline</a>, and while I couldn't go through this post with out at least <span style="font-style: italic;">mentioning</span> it, I swear I'll keep the mandoline-obsession-talk to a minimum. In reality, my love of onion soup runs deep, holding the torch as my favorite soup for 20+ years running.<br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4183617656/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2574/4183617656_0896d9634d.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br /></span><span style="font-family:trebuchet ms;"><span style=";font-family:trebuchet ms;font-size:100%;" >These days, it is rarely enjoyed outside my home (as with most soups, which are usually not vegetarian-friendly). Which perhaps making it even more of a treat with each bowl. Hours after meal time, my tongue is still tingling with a bit of pain, from a taste or two I couldn't resist sneaking from the pot. But the punishment is so worth it.</span></span><br /><span style="font-family:trebuchet ms;"><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4183619252/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2767/4183619252_450cbc7d67.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br /><span style="font-weight: bold;">3-Onion Soup</span><br /><span style="font-style: italic;">serves 4</span><br /><br />4 medium onions, sliced thin<br />4 large shallots, sliced thin<br />3 T butter<br />1 T olive oil<br />1 c red wine<br />1 T sherry<br />1 T flour<br />4 c water (or vegetable broth)<br /></span><span style=";font-family:trebuchet ms;font-size:100%;" >1/2 t pepper</span><br /><span style="font-family:trebuchet ms;"><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;">1-2 t salt</span></span></span></span><br /><span style=";font-family:trebuchet ms;font-size:100%;" >4 one-inch slices Ciabatta bread<br />1 oz Gruyere cheese, cut into thin slices<br />2 T chopped chives<br /><br />In a large pan, heat butter and olive oil over low heat. Add onions and shallots and cook 45-50 minutes, stirring occasionally, until brown and caramelized. Pour in red wine and sherry, scraping brown pits off bottom of the pan. Whisk in flour, until smooth. Add water, pepper and salt, to taste (add less salt if using vegetable broth). Increase heat to medium-low and allow to simmer 10 minutes.<br /><br />Arrange bread slices on a baking sheet. Top with Gruyere and broil, 2 minutes, until golden brown and toasted. Divide soup among four serving bowls. Top each with a slice of bread. Sprinkle with chives and serve immediately.<br /></span></div></span></div></span></span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com12tag:blogger.com,1999:blog-7369475606572016857.post-60651541246840353562009-12-11T08:05:00.005-05:002009-12-11T08:36:05.115-05:00Pan-Roasted Cauliflower<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4176643146/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2704/4176643146_57a577714e.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /></span></div><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><span style="font-family:trebuchet ms;">December is one of my favorite times of the year. My birthday, a handful of friends birthdays, Christmas, vacation days, visiting with friends who are in town, snowboarding and a lot of shopping, will all be crammed into the next 3 weeks. Yes it is packed, and I feel a bit stressed, but instead of complaining about the jammed parking lots and inevitable snow, I have decided to take a different approach. I am smiling at the twinkling lights, cranking the holiday tunes, and planning gifts I know will bring smiles to my families faces. I am enjoying every minute.<br /></div><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4175881829/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/4047/4175881829_f1599288a8.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />And speaking of enjoyment, let’s talk cauliflower. Perhaps a few of you are thinking, ehh, cauliflower, but there is something special, magical even, that happens to this unassuming vegetable when it is roasted. Unlike most others, it holds its structure, while the edges brown into a magnificent color and caramelized flavor. It is barely breakfast right now, but I am day-dreaming about my lunch leftovers. I hope my excitement is contagious for cauliflower, and well, December. Because they both can be so wonderful—just give them a chance.<br /><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4176642856/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2763/4176642856_725f14517f.jpg" img="" /></span></a><br /><br /><strong>Pan-Roasted Cauliflower</strong><br /><em>serves 4 as a side dish<br /></em><br />1/4 c pine nuts<br />1 large head cauliflower, cut into tiny florets<br />2 T olive oil<br />juice of 1/2 lemon<br />1 t ground mustard<br />1/2 t salt<br />pepper, to taste<br />2 T chopped chives<br /><br />In a large sauté pan, add pine nuts over medium heat, and cook, stirring often, 5-7 minutes, until toasted. Transfer pine nuts to a serving bowl. Place pan back on heat and add cauliflower, olive oil, lemon juice, ground mustard and salt. Cook, 10-12 minutes, shaking or stirring every few minutes, until cauliflower is golden brown. Transfer cauliflower to the serving bowl with pine nuts. Season to taste with pepper, and top with chives.<span style="font-family:trebuchet ms;"></div></span></span></div></span>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com19tag:blogger.com,1999:blog-7369475606572016857.post-86237126667063529552009-12-08T08:16:00.005-05:002009-12-22T13:05:10.931-05:00Eggplant Roll-Ups<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4169208680/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2548/4169208680_578b01e08e.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />I have started thinking about holiday recipes that would be prefect to feed a crowd. I love eggplant, as it is one of those cross-over dishes that doesn’t scream “vegetarian”. Sometimes I feel like these dishes are few and far between, especially when it comes to entertaining. Depending on your guest list, you are more than likely dealing with a wide range of tastes, dietary restrictions, and such. Whenever I entertain, I tend to obsess over the menu (surprise, surprise). Of course I have learned it is impossible to satisfy everyone, but gosh-darn-it, it will not be for lack of trying!<br /><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4168445109/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2545/4168445109_045bb9f25b.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"> </span></div><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><span style="font-family:trebuchet ms;"><br />Now, it wouldn’t be fair to present this dish to you without the recipe for an important ingredient—the red sauce. A long time ago, in a far off land, there was a little Irish girl who went to college and would routinely smother her pasta in <a href="http://www.prego.com/prego.aspx">Prego</a>. Then I married an Italian man with amazing cooks in the family (please don’t tell them about the Prego). My world was changed forever. I swear, I will share soon. It is not fair to live life without this red sauce. Just ask the little Irish girl.<br /><br /></div><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4169207720/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2621/4169207720_e6f0d9e28e.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br /><strong>Eggplant Roll-Ups</strong><br /><em>serves 6-8</em><br /><br />2 medium eggplants<br />2 T olive oil<br />1/2 small onion, chopped<br />3 small garlic cloves, minced<br />1/2 c sun-dried tomatoes<br />2 c whole-milk ricotta<br />1/2 t salt<br />1/4 t pepper<br />small handful basil, chopped<br />2 1/2 c prepared <a href="http://fresh365.blogspot.com/2009/12/grandmas-gravy.html">red sauce </a><br />1/2 c shredded mozzarella or parmesan (or a combination)<br /><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4169208274/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/4037/4169208274_cfe22de225.jpg" img="" /></span></a><br /><br />Preheat oven to 350F. Cut the stems off eggplant, and discard. Slice eggplant lengthwise into 1/4” strips (or a bit larger, about 8-10 total per eggplant). Arrange slices on a non-stick baking sheet, and sprinkle with a few pinches of salt. Transfer to oven, and cook 12-15 minutes, until eggplant is just tender. Allow eggplant to cool at room temperature. Leave oven on at 350F.<br /><br />In a small pan, heat olive oil over medium heat. Add onion and garlic, and sauté 5-7 minutes, until onion begins to turn golden brown. Stir in sun-dried tomatoes, and cook 2 minutes. Transfer to a medium bowl. Add ricotta, salt, pepper, and basil. Stir until well combined.<br /><br />In a casserole dish, spread 1/2 c red sauce along the bottom. Remove eggplant from baking sheet, and place on a flat work surface. Scoop a few tablespoons of ricotta-spread in the middle of each eggplant. Roll up, and place, seam side down, side by side in the casserole dish (they will fit snugly, in two rows of about 8-10 roll-ups). Pour remaining 2 c red sauce over the top, and sprinkle with mozzarella or parmesan. Bake 15-18 minutes, until heated through. Finish under the broiler for 3-4 minutes, until cheese is bubbling and golden brown.<span style="font-family:trebuchet ms;"></div></span></span></div></span></span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com17tag:blogger.com,1999:blog-7369475606572016857.post-55311316621507996512009-12-03T11:58:00.004-05:002009-12-03T12:36:22.263-05:00Broccolini Salad with Cranberry Vinaigrette<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4155232107/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2754/4155232107_293e24dc47.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />I hope you all had a wonderful Thanksgiving—welcome to December! This weekend kicks off a super busy month for me, with my girlfriends are visiting Saturday night for an early holiday get-together. I am trying out a few new recipes, so there will be plenty of ideas to follow in the coming weeks, as well as holiday menus.<br /><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4155994990/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2678/4155994990_af979e6e6c.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />I wanted to start with this simple broccolini salad, which upon first glace may look unassuming. But look closer and you will see hot pink! That is the amazing color of the cranberry vinaigrette. I am thinking it would make a terrific holiday hostess gift. Perhaps in a pretty bottle, with recipe ideas attached? I know will be enjoying it many times in the winter months to come. For salad variations, I may leave out the gnocchi for a lighter fare or switch up the cheese (feta, would be nice). However, I find the almond flavor and crunch to be essential, so won’t be touching that!<br /><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4155234187/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2636/4155234187_74b42ebfca.jpg" img="" /></span></a><br /><br /><strong>Broccolini Salad with Cranberry Vinaigrette</strong><br /><em>serves 4 as a side dish</em><br /><br /><em>dressing</em><br />1/2 c fresh cranberries<br />2 T red wine vinegar<br />1/4 c olive oil<br />2 T water<br />1 T Dijon mustard<br />1 garlic clove, peeled<br />1/2 t salt<br />1/4 t black pepper<br /><br /><em>salad<br /></em>1bunch broccolini, long stems trimmed<br />2 c cooked gnocchi<br />1 c thinly sliced fresh spinach<br />1/2 c crumbled ricotta salata<br />1 c toasted, sliced almonds<br /><br />In a blender, combine all dressing ingredients. Puree until smooth, and set aside.<br /><br />Bring a medium pot of water to a boil. Add broccolini, and cook 3-4 minutes, until just tender. Transfer to a colander and rinse with cold water to stop cooking. Shake well, to remove all water, and transfer to a bowl. Add gnocchi, spinach, ricotta salata and almonds. Toss to combine and divide among serving plates. Top with cranberry vinaigrette and salt and pepper, to taste.<span style="font-family:trebuchet ms;"></div></span></span></div></span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com11tag:blogger.com,1999:blog-7369475606572016857.post-16502475864129342182009-12-01T12:57:00.003-05:002009-12-01T13:01:40.172-05:00November Blogger Favorites<span style="font-family:trebuchet ms;">The amazing blogger recipes I tried this month…<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_0rzefknGQtZcCj02tPLO_4uHKa067WWxcxjxzzsWdkeHzsE0cuqir0oCGbkLG7hsMb69j2o7QHi2mzJVnnXOyr00KifMmFHljBJYnChPgRHdUCbcy8z6w8kqp0y8ohYLgILo83ZuXk/s1600/novfav.png"><img id="BLOGGER_PHOTO_ID_5410329099507757906" style="WIDTH: 500px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_0rzefknGQtZcCj02tPLO_4uHKa067WWxcxjxzzsWdkeHzsE0cuqir0oCGbkLG7hsMb69j2o7QHi2mzJVnnXOyr00KifMmFHljBJYnChPgRHdUCbcy8z6w8kqp0y8ohYLgILo83ZuXk/s1600/novfav.png" border="0" /></a><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3awf53IlCqBUJmhvV_W_G2O65wCLnZPS-oNGEjHu0Nk7UAq59NjFopU1dOFE5xxIgJPmq8qPs9Pqd9HEGpbeG7D6c0wShJfLFFD3PIaZGBDO72wDM24s6EeWIrd70CTudW9oQFcYk3EM/s1600/octfav.png"></a><a href="http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html"><span style="font-family:trebuchet ms;">The Best Vegan Green Bean Casserole</span></a><span style="font-family:trebuchet ms;">, FatFree Vegan Kitchen<br /></span><a href="http://danatreat.com/2009/07/thats-a-wrap/"><span style="font-family:trebuchet ms;">That’s a Wrap</span></a><span style="font-family:trebuchet ms;">, Dana Treat<br /></span><a href="http://thepioneerwoman.com/cooking/2009/09/rosemary-onion-bread-with-blue-cheese-topping/"><span style="font-family:trebuchet ms;">Rosemary-Onion Bread with Blue Cheese Topping</span></a><span style="font-family:trebuchet ms;">, The Pioneer Woman<br /></span><a href="http://www.nirvanaskitchen.com/2009/11/chickpea-channa-masala.html"><span style="font-family:trebuchet ms;">Chickpea (Channa) Masala</span></a><span style="font-family:trebuchet ms;">, Nirvana’s Kitchen<br /><br />Need more inspiration? Visit all my favorites </span><a href="http://fresh365.blogspot.com/2008/02/blogger-favorites.html"><span style="font-family:trebuchet ms;">here</span></a><span style="font-family:trebuchet ms;">. </span>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com5tag:blogger.com,1999:blog-7369475606572016857.post-78279143639324236802009-11-23T14:38:00.004-05:002009-11-24T10:51:08.501-05:00Exotic Mushroom Gravy<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4130381587/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2771/4130381587_95c7f760e4.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />A few of you have asked about a mushroom gravy recipe, so I whipped up a batch last night. I hope it will reach you in time for Thursday’s holiday. I am eager to enjoy it atop all the Thanksgiving goodies—although I couldn’t resist tasting a spoonful as it was cooking.<br /><br />The gravy is quite simple to make and can certainly be made a day ahead to save time (just add a bit of water, if necessary, to return to desired consistency). I threw mine in the freezer since it was a few days too early. So, if you have leftovers, or want to make a double batch to enjoy later, that is always an option. It is delicious over butternut squash ravioli.<br /><br />The gravy is thickened by the mushrooms and a bit of cornstarch. But if you enjoy a thicker gravy, feel free to stir in a teaspoon or two of flour. Really, it is all about tweaking recipes to suit your tastes.<br /><br /></span><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4130382023/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2679/4130382023_1826b0fc14.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />Happy Thanksgiving! I hope you have a wonderful holiday with family, friends, and delicious food. Enjoy!<br /><br /></span><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4130382603/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2529/4130382603_0fa00d6664.jpg" img="" /></span></a><br /><br /><span style="font-family:trebuchet ms;"><strong>Exotic Mushroom Gravy</strong><br /><em>adapted from Gourmet . serves 4</em><br /><br />1 lb mixed dried exotic mushrooms (oyster, shiitake, chanterelle)<br />1 c water<br />2 T butter<br />4 large garlic cloves, minced<br />1 onion, finely chopped<br />1 T soy sauce<br />1/2 c dry red wine (or red cooking wine)<br />1 T balsamic vinegar<br />1 T cornstarch, dissolved in 1 c vegetable broth and 1/2 c water<br />1/2 t sugar<br />1 T fresh herbs (rosemary, sage, parsley), finely chopped<br />salt and pepper, to taste<br /><br />In a small bowl, combine mushrooms and water. Let sit 8-10 minutes, until mushrooms are supple. Remove mushrooms, reserving liquid, and finely chop.<br /><br />In a large skillet, melt butter over medium heat. Add garlic and onion, and sauté 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Add wine and vinegar, stirring, 2-3 minutes, until liquid is evaporated. Add cornstarch mixture and sugar, stirring well. Bring to a boil, stirring, and simmer 2 minutes. Stir in fresh herbs and season to taste with salt and pepper. </span></div></div></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com27tag:blogger.com,1999:blog-7369475606572016857.post-83937786319743725322009-11-20T11:27:00.003-05:002009-11-24T10:52:20.464-05:00Harvest Hummus<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/3339569f26/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2634/4119427971_3339569f26.jpg" img="" /></span></a><br /><br /><span style="font-family:trebuchet ms;">I made this hummus a few weeks ago with the end (sniff, sniff) of my CSA goodies. I received a huge bunch of carrots and was looking for a unique way to enjoy them. Carrot hummus it was! While the carrot flavor is mild, I love the fact that this hummus is jam-packed with nutrients. And the color is just amazing—perfect for fall. A Thanksgiving appetizer perhaps?<br /><br />I am so looking forward to next week’s holiday. We will be celebrating with my family and it is sure to be a relaxing day with a lot of laughs. Truthfully, I am most looking forward to mashed potatoes and stuffing smothered in mushroom gravy. I will share my favorite gravy recipe with you early next week, but if you are planning your feast this weekend, these </span><a href="http://fresh365.blogspot.com/2009/10/asiago-sweet-potatoes.html"><span style="font-family:trebuchet ms;">Asiago Sweet Potatoes</span></a><span style="font-family:trebuchet ms;"> are a sure to please menu addition.<br /><br /><strong>Harvest Hummus</strong><br /><em>serves 6-8 as an appetizer</em><br /><br />4 large carrots, scrubbed and coarsely chopped<br />2 14-oz cans chickpeas, drained and rinsed<br />2 large garlic cloves, peeled<br />1/2 c extra-virgin olive oil, plus additional for garnish<br />2 T tahini<br />juice of 1/2 a lemon<br />1 1/2 t salt<br />1/2 t crushed red pepper flakes<br />1 small bunch cilantro, chopped<br /><br />Bring a medium pot of water to a boil. Add carrots, and boil 4-6 minutes, until tender. Transfer carrots to food processor, reserving 1 c boiling liquid. Add chickpeas (holding a handful aside for garnish), garlic, olive oil, tahini, lemon juice, salt, red pepper flakes and 1/2 c boiling liquid. Puree until smooth, adding additional liquid as needed to reach desired consistency (I am usually generous, since hummus tends to dry out). Add cilantro (holding a bit aside for garnish), and pulse for three seconds. Season to taste, with additional salt or red pepper flakes. Transfer hummus to a serving platter and garnish with a drizzle of olive oil, chickpeas, and cilantro. </span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com16tag:blogger.com,1999:blog-7369475606572016857.post-90072065600910690622009-11-17T11:48:00.005-05:002009-11-17T12:06:38.957-05:00Mexican Tortilla Salad<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4112727810/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2522/4112727810_1f61e45967.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />I feel like I’ve gone a bit off track in the past few months with my eating habits. Usually, I eat quite healthy during the week and stay away from sugars and flours. However, I have gone through more sugar and flour in the past few months than I have in the past few years. Ugh. In part it is due to the change of seasons and my craving for comfort food, and in part it is due to my wanting to add variety to the recipes posted here and work on my kitchen skills. But, I can confidently say that I am no longer afraid of dough! So let’s just consider it is success.<br /><br />I do feel the need to veer myself back on track, especially as the holidays approach and I will confronted with amazingly delicious, but probably not so healthy foods at every turn. I believe in indulgence. But I also believe in balance. Twice a week, I liked to prepare a healthy, but hearty, salad. This tortilla salad is the kind of meal that leaves you full and satisfied. But in a good kind of way. I can see it coming into heavy rotation in the coming months.<br /><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4112727832/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2508/4112727832_52dbe9fa79.jpg" img="" /></span></a><br /><br /><strong>Mexican Tortilla Salad</strong><br /><em>serves 4<br /></em><br /><em>salad<br /></em>8 c red lettuce<br />15.5-oz can black beans, drained and rinsed<br />1 1/2 c frozen corn kernels, thawed to room temperature<br />1 red bell pepper, sliced thin<br />1/4 small red onion, finely chopped<br />1 avocado, peeled, pit removed and sliced<br />2 tortillas, cut into thin slices and toasted (or tortilla chips)<br />1/4 c fresh cilantro leaves<br />prepared salsa, to taste<br /><br /><em>dressing</em><br />3 T extra virgin olive oil<br />3 T red wine vinegar<br />juice of 1 lime<br />1 T honey or agave nectar<br />1/2 t Dijon mustard<br />1 t salt<br />1 small garlic clove, minced<br />1 small jalapeno pepper, seeds discarded, minced<br /><br />Arrange lettuce, divided among four serving plates. Top each plate with black beans, corn, red pepper, onion, avocado, tortillas, cilantro and salsa. In a small bowl, combine all dressing ingredients. Whisk until well combined. Drizzle dressing over plated salad, to taste. Serve immediately.<span style="font-family:trebuchet ms;"></div></span></span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com15tag:blogger.com,1999:blog-7369475606572016857.post-43024664497665788612009-11-10T08:01:00.004-05:002009-11-10T15:23:03.555-05:00Eggless Spinach Quiche<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4092014419/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2498/4092014419_8149b9f941.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />Without getting too preachy, I will admit I have had a personal struggle with eating eggs the past few years. On one hand, they are a wonderful cooking staple which are hard to replace, but on the other hand, my ethics are tugging. One of the problems with swapping eggs, especially in egg-based dishes like quiche, is the binding issue. However, I have made this eggless variety numerous times over the past months, tweaking the recipe each time, and have come up with a result definitely worth sharing.<br /><br /></span><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4092015305/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2712/4092015305_e833a0c26a.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />By pressing the excess moisture from the tofu and packing the quiche full of vegetables into an 11” tart pan (versus a smaller width pie pan), binding is no longer an issue. Although this is eggless, it is not vegan. Though, I think a similar result can be achieved by omitting the cheese and upping the vegi content. If you try this, please share! I really believe that delicious food is accessible, without sacrificing your beliefs.<br /><br /></span><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4092014853/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2436/4092014853_8e4f3c2a02.jpg" img="" /></span></a><br /><br /><span style="font-family:trebuchet ms;"><strong>Eggless Spinach Quiche<br /></strong><em>crust adapted from Chocolate & Zucchini . serves 4-6</em><br /><br /><em>Crust</em><br />1 c whole wheat flour<br />1 c all-purpose flour<br />1 t salt<br />1 1/2 t dried rosemary*<br />1/4 c olive oil<br />1/2 c, plus 2 t cold water<br /><br /><em>Filling</em><br />2 T olive oil<br />1 med onion, chopped<br />2 large garlic cloves, minced<br />5 oz chopped packed fresh spinach (about 2 1/2 c)<br />2 c grated cheese (I used Cheddar & Colby Jack)<br />14 oz extra-firm tofu, pressed for 20 min to remove excess moisture<br />1/2 c soy milk (or skim milk)<br />3 t white (cooking) wine<br />juice of 1/2 lemon<br />1 1/2 t salt<br />1/2 t pepper<br /><br />In a large bowl, combine the flour, salt, and rosemary. Add oil, and mix well with a fork. Add 1/2 c water, and mix well with a fork. Lightly knead, until dough comes together into a ball, adding 1-2 t additional water if needed. Place dough on a lightly floured surface, sprinkling a bit of flour on top. Roll into a circle, large enough to fit an 11” tart pan, turning 45 degrees each time you roll the pin and back, sprinkling dough with more flour if it becomes too sticky. Transfer to a non-stick 11” tart pan, pressing dough into sides. Trim excess dough, and prick bottom 3-4 times with a fork. Place in the refrigerator for 30 minutes.<br /><br />Preheat oven to 400F. In a small pan, add olive oil over medium heat. Add onions and garlic, and sauté 5-7 minutes, until onions begin to brown. Transfer to a large bowl. Add spinach and cheese. In a blender, combine tofu, milk, white wine, lemon juice, salt and pepper. Puree until smooth. Transfer to bowl with spinach, and mix well. Spoon filling into the refrigerated crust, pressing evenly to all sides. Transfer to oven, and bake 40 minutes. Remove from oven, and let sit 8-10 minutes before cutting, so filling may set.<br /><br /><em><span style="font-size:85%;">*If you decide to forgo this crust and use your own favorite recipe, I would recommend adding rosemary or another herb to the filling, as it really adds something special to the end result.</span></em> </span></div></div></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com22tag:blogger.com,1999:blog-7369475606572016857.post-77011699131046290732009-11-04T11:20:00.009-05:002009-11-10T08:25:24.174-05:00Fall Panzanella with Pomegranate Dressing<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4074823049/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2692/4074823049_907cf195d6.jpg" img="" /></span></a><br /><br /><span style="font-family:trebuchet ms;">I have decided it is imperative that I have a panzanella for every season. Traditionally a tomato and bread salad, I am not patient enough to wait for summer to roll around each year. How many dishes do you know that are versatile enough for both a quick dinner and impressing guests? Good thing I like messing with tradition.<br /><br />Spring brought <a href="http://fresh365.blogspot.com/2009/04/spring-panzanella.html">this one</a> with leeks and asparagus, summer I kept it (somewhat) traditional with <a href="http://fresh365.blogspot.com/2009/08/tomato-panzanella.html">tomatoes</a>, and I am currently plotting away for winter. But this month, I urge you to try a fall version, celebrating the harvest with an amazing crunch. I will do my best to curtail this love affair and not turn this into a panzanella blog.<br /><br />But I can’t make any promises.<br /><br /></span></div><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4074823349/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2780/4074823349_524373494e.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br /><strong>Fall Panzanella</strong><br /><em>serves 4</em><br /><br /><em>salad</em><br />1/2 loaf wheat ciabatta bread, cut into 1" cubes<br />3 T olive oil<br />salt and pepper, to taste<br />2 apples, cored and cut into cubes<br />3 celery sticks, chopped<br />2 T fresh herbs (I used sage & rosemary)<br />1/2 c pomegranate seeds<br /><br /><em>dressing</em><br />1/4 c pomegranate juice<br />1/4 c olive oil<br />1/2 t salt<br />2 t honey<br />1 t apple cider vinegar<br /><br />Arrange bread cubes on a baking sheet, in a single layer. Drizzle with olive oil, salt and pepper, to taste. Broil 3-5 minutes, until golden brown. Transfer to a large serving bowl. Add apple cubes, celery, herbs and pomegranate seeds.<br /><br />In a small bowl, whisk together all dressing ingredients. Add to salad, tossing to combine. Season to taste, and serve immediately.</span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com22tag:blogger.com,1999:blog-7369475606572016857.post-33820156258486876562009-11-03T08:49:00.002-05:002009-11-03T08:56:10.360-05:00October Blogger Favorites<span style="font-family:trebuchet ms;">Terrific blogger recipes I tried this month…<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3awf53IlCqBUJmhvV_W_G2O65wCLnZPS-oNGEjHu0Nk7UAq59NjFopU1dOFE5xxIgJPmq8qPs9Pqd9HEGpbeG7D6c0wShJfLFFD3PIaZGBDO72wDM24s6EeWIrd70CTudW9oQFcYk3EM/s1600/octfav.png"><img id="BLOGGER_PHOTO_ID_5399875446609006354" style="WIDTH: 500px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3awf53IlCqBUJmhvV_W_G2O65wCLnZPS-oNGEjHu0Nk7UAq59NjFopU1dOFE5xxIgJPmq8qPs9Pqd9HEGpbeG7D6c0wShJfLFFD3PIaZGBDO72wDM24s6EeWIrd70CTudW9oQFcYk3EM/s1600/octfav.png" border="0" /></a><br /><br /></span><a href="http://smittenkitchen.com/2006/11/cinnamon-sigh/"><span style="font-family:trebuchet ms;">Apple Pie</span></a><span style="font-family:trebuchet ms;"> & </span><a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/"><span style="font-family:trebuchet ms;">Crust</span></a><span style="font-family:trebuchet ms;">, Smitten Kitchen<br /></span><a href="http://www.101cookbooks.com/archives/richard-olneys-garlic-soup-recipe.html"><span style="font-family:trebuchet ms;">Richard Olney's Garlic Soup</span></a><span style="font-family:trebuchet ms;">, 101 Cookbooks<br /></span><a href="http://www.101cookbooks.com/archives/rustic-cabbage-soup-recipe.html"><span style="font-family:trebuchet ms;">Rustic Cabbage Soup</span></a><span style="font-family:trebuchet ms;">, 101 Cookbooks<br /></span><a href="http://danatreat.com/2009/10/asian-coconut-noodle-soup/"><span style="font-family:trebuchet ms;">Asian Coconut Noodle Soup</span></a><span style="font-family:trebuchet ms;">, Dana Treat<br /><br />Need more inspiration? Visit all my favorites </span><a href="http://fresh365.blogspot.com/2008/02/blogger-favorites.html"><span style="font-family:trebuchet ms;">here</span></a><span style="font-family:trebuchet ms;">. </span>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com10tag:blogger.com,1999:blog-7369475606572016857.post-7554150732495597522009-10-30T12:43:00.006-04:002009-10-30T13:02:52.603-04:00Market Basket: Pumpkin-Pear Crumble<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4058022567/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/3183/4058022567_46772d98a8.jpg" img="" /></span></a><br /><br /><span style="font-family:trebuchet ms;">I have had a great deal of fun the past few months, creating recipes for the <a href="http://harvardfarmersmarket.org/wordpress/">Harvard Farmers’ Market</a>. Tomorrow is the final market, and if you are in the Boston area, I recommend stopping in to stock up on fresh produce as the New England growing season comes to end (sniff, sniff). The past two weeks, I have not shared the recipes, as they were taken from previous posts. First this <a href="http://fresh365.blogspot.com/2009/05/simple-tortellini-spinach-soup.html">Simple Tortellini & Spinach Soup</a> and then these <a href="http://fresh365.blogspot.com/2009/10/asiago-sweet-potatoes.html">Asiago Sweet Potatoes</a>. This week however, I was asked to share a favorite pumpkin dish. I immediately thought of this crumble. I made it for Thanksgiving last year, and as the holiday fast approaches, I thought you would enjoy it as a bit of inspiration.<br /><br />Stop by the </span><a style="FONT-STYLE: italic" href="http://harvardfarmersmarket.org/wordpress/"><span style="font-family:trebuchet ms;">Harvard Farmers’ Market</span></a><span style="font-family:trebuchet ms;"> from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies. Previous recipes can be found </span><a style="FONT-STYLE: italic" href="http://fresh365.blogspot.com/2008/02/harvard-farmers-market.html"><span style="font-family:trebuchet ms;">here</span></a><span style="font-family:trebuchet ms;"> or via the link on the right nav.<br /><br /><strong>Pumpkin-Pear Crumble</strong><br /><em>serves 4-6</em><br /><br />2 large pears, peeled, cored, and cut into 1/2" cubes<br />1/2 c maple syrup<br />1 t vanilla extract<br />1 t fresh minced ginger<br />1/2 t ground all spice<br />3 1/2 c pumpkin puree (or two 15-oz cans)<br />1 1/4 c all-purpose flour<br />1/2 c packed light brown sugar<br />1/4 c sugar<br />1/4 t salt<br />1 stick butter, melted<br />1/2 c toasted pecans, chopped<br />1/4 c toasted walnuts, chopped<br /><br />Preheat oven to 350F.<br /><br />In a large skillet, combine pears, maple syrup, vanilla, ginger and all spice. Cook, on medium-low, until the pears are tender, about 10 minutes. Stir in the pumpkin puree, and cook for 2 minutes. Spoon mixture into a 8” square baking dish. Set aside.<br /><br />In a large bowl, mix together flour, brown sugar, sugar and salt. Stir in butter, mixing well, until mixture becomes crumbly. Stir in pecans and walnuts. Spoon topping into baking dish, over filling, and place in oven. Bake, 30 minutes, until topping is golden brown and fruit is bubbling.</span></div></span>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com11tag:blogger.com,1999:blog-7369475606572016857.post-59089098167562828762009-10-28T13:03:00.004-04:002009-11-10T08:25:35.539-05:00Vegetarian Chicken & Dumplings<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4053426218/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2602/4053426218_668434375e.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />As a vegetarian, you come to terms with the fact that there are just some dishes you will never eat again. Your grandma’s chicken marsala. A Thanksgiving turkey. Bacon. But sometimes, it is not the food you are craving, but the feeling. Because food is more than taste—it is emotional. A great meal involves all your senses, and can conjure up amazing memories.<br /></span><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4053427004/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/3505/4053427004_df97bf7e6c.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />Such is the case with Lisa, a very sweet reader, who’s vegetarian husband longs for his mother’s Chicken & Dumplings. She wished to re-create the dish for their anniversary today. Did I have a recipe she asked? I did not. Which of course led me to dream about dumplings ALL DAY LONG. I too was longing for her mother-in-law’s homemade dish. I can just imagine her humming while chopping the vegetables, smiling down at her son while the butter melts, thoughtfully mixing together the dumpling batter.<br /><br />So I researched. Pulled apart various recipes. And somewhere along the way came to realize that it is not the chicken that makes this dish. It is the hearty broth, made with flour and butter, the fluffy dumplings, mixed with care, and the big steaming bowl, served with love.<br /><br />Happy Anniversary Lisa!<br /></span><br /><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4053427950/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2756/4053427950_490e705cdb.jpg" img="" /></span></a><br /><br /><span style="font-family:trebuchet ms;"><strong>Vegetarian Chicken & Dumplings</strong><br /><em>serves 4-6</em><br /><br />4 T unsalted butter<br />1 large onion, chopped<br />6 T all-purpose flour<br />3 T sherry cooking wine<br />6 c vegetable broth<br />1/2 c lowfat milk<br />2 t salt<br />1/2 t pepper<br />2 bay leaves<br />1 t fresh thyme leaves<br />3 c chopped mushrooms (10 oz)<br />2 c chopped celery (6 stalks)<br />1 c chopped carrots<br />1 c frozen peas<br />2 T minced fresh chives<br /><br /><em>Dumplings</em><br />2 c all-purpose flour<br />2 t baking powder<br />3/4 t salt<br />1/4 c minced fresh herb (I used chives, thyme & sage)<br />2 T unsalted butter, melted<br />3/4 c lowfat milk<br /><br />In a large skillet, heat butter over medium-high heat. Add onion, and sauté until onion begin to brown, about 8-10 minutes. Whisk in the flour and sherry, scraping any brown bits of the bottom of the pan. Add the vegetable broth, milk, salt, pepper, bay leaves and thyme. Bring to a boil, and add mushrooms, celery, carrots, peas and chives. Reduce heat, and simmer 20 minutes, until vegetables are tender. Season to taste.<br /><br />In a large bowl, stir together flour, baking powder, salt and herbs. Gently mix in melted butter and milk, until mixture just comes together (DO NOT over-mix or dumplings will be dense).<br /><br />Drop dumpling batter into the simmering stew by heaping teaspoonfuls (about 15 total). Cover and simmer until dumplings are cooked through, about 15 minutes (DO NOT uncover while the dumplings are cooking, as steam will escape). </span></div></div></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com33tag:blogger.com,1999:blog-7369475606572016857.post-46166662734585212792009-10-24T15:24:00.022-04:002009-10-25T13:56:22.668-04:00Maple-Pumpkin Pasta with Blue Cheese & Sage<div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px; font-family: trebuchet ms;font-family:trebuchet ms;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042662557/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2573/4042662557_4e91e564cb.jpg" img="" /></a><br /><br /></span><span style="font-size:100%;">Last Saturday, we awoke to a perfectly sunny (but crisp!) fall day, and I had a plan. It involved apple picking, hay rides, <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1256412292_0">maple syrup</span>, and lots and lots of pumpkins. In short, I was going to fit “fall” into this one free Saturday. We headed north, driving leisurely through <span class="yshortcuts" id="lw_1256412292_1">New Hampshire</span> country roads to our first stop, <a href="http://www.parkersmaplebarn.com/">Parkers Maple Barn</a>. The <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1256412292_2">Sugar House</span> has an adjoining restaurant, which serves breakfast all day. It is famous for pumpkin pancakes and maple glazed <span class="yshortcuts" id="lw_1256412292_3">short ribs</span>, which I knew would help Tommy temporarily forget that the rest of the day would entail apple picking and leaf peeping, not watching college football. Stomachs full and my bag bursting with souvenirs of maple syrup candy and a pumpkin cookbook, it was off to a nearby orchard.</span><span style="font-size:100%;"><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4043388568/"><img style="width: 500px; cursor: pointer; height: 750px;" alt="" src="http://farm3.static.flickr.com/2515/4043388568_4f351ec7b2_b.jpg" img="" /></a><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><span style="font-size:100%;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042642727/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/3519/4042642727_6105d0660f.jpg" img="" /></a><br /><br /></span></span></span>We arrived at <a href="http://www.washburnswindyhillorchard.com/">Windy Will Orchard</a> ready to pick, but the early cold front had ended the apple picking season early. There was no time for disappointment however, as the shop was stocked with pre-picked-bags. Plus I had already run off to snap photos of the idyllic setting. We were surrounded by the colors of fall—a field of pumpkins, a little red barn, the turning leaves, a green <span class="yshortcuts" id="lw_1256412292_4">John Deere</span><span style="font-size:100%;"> and corn mazes.</span><span style="font-size:100%;"><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><span style="font-size:100%;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4043389240/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2425/4043389240_cf4b86d0c2.jpg" img="" /></a><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><span style="font-size:100%;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042645795/"><img style="width: 500px; cursor: pointer; height: 750px;" alt="" src="http://farm3.static.flickr.com/2430/4042645795_b56eb2876a_b.jpg" img="" /></a><br /><br /></span></span></span><span style="font-size:100%;">I would have stayed all day. But, I knew the next stop would be worth leaving for. We set west, along 124 through Jaffrey. The houses overlooking <span style="background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" class="yshortcuts" id="lw_1256412292_5">Mount Monadnock</span> had amazing views, and I exclaimed once or twice, “Stop the car!”, as an ideal photo opportunity whizzed by. Parked in a stranger’s driveway, I had to laugh when another car pulled up behind us. Apparently we were not the only uninhibited leaf peepers in search of the perfect shot.</span><span style="font-size:100%;"><span style="font-size:100%;"><span style="font-size:100%;"><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042646515/"><img style="width: 500px; cursor: pointer; height: 750px;" alt="" src="http://farm3.static.flickr.com/2668/4042646515_7c7fffb4b2_b.jpg" img="" /></a><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><span style="font-size:100%;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042647473/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2706/4042647473_aa2a48ca51.jpg" img="" /></a><br /><br /></span></span></span><span style="font-size:100%;">Upon entering Keene, we followed the signs to park, and jumped on board the shuttle bus to downtown. A quick few minutes later, we stepped off and were greeted with pumpkins. But, not just <i>any</i> pumpkins. 29,762 carved and lit jack-o-lanterns (just short of Boston's world record of<span style="font-weight: bold;"> </span></span><strong style="font-weight: normal;"><strong></strong></strong><span style="font-size:100%;">30,128). The <a href="http://www.pumpkinfestival.com/">Keene Pumpkin Festival</a> was in full swing and <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1256412292_6">Main Street</span> was lined everywhere you turned with the orange beauties. At either end, two sky-high displays watched over the festivities.</span><span style="font-size:100%;"><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042648013/"><img style="width: 500px; cursor: pointer; height: 750px;" alt="" src="http://farm3.static.flickr.com/2612/4042648013_b7cdd99cbd_b.jpg" img="" /></a><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042648885/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2537/4042648885_8c400723c9.jpg" img="" /></a><br /><br /></span><span style="font-size:100%;">I was eager to explore, but a sign for pumpkin beer and an outdoor patio grabbed my attention (I never say no to dining al fresco, even if it is 40 degrees outside). We sat, bundled up, below twinkling lights and enjoyed an icy glass and antics of the eccentric bartender. Slightly warmed, we stepped back onto Main Street, following the beckons of <span class="yshortcuts" id="lw_1256412292_7">street vendors</span>. Spiced Cider? Yes, please! Zesty Peanuts? Of course! <span style="background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" class="yshortcuts" id="lw_1256412292_8">Caramel Apples</span>? I love this place!</span><span style="font-size:100%;"><span style="font-size:100%;"><span style="font-size:100%;"><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042649589/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2673/4042649589_69fc493718.jpg" img="" /></a><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042650329/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2706/4042650329_61891d00a0.jpg" img="" /></a><br /><br /></span><span style="font-size:100%;">Hours later, our bellies full, we made our way back to the car. Day light dwindled as we headed home, but I was warm, filled with inspiration from the perfect autumn day.</span><span style="font-weight: bold;"><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4042651773/"><img style="width: 500px; cursor: pointer; height: 750px;" alt="" src="http://farm3.static.flickr.com/3496/4042651773_595bd3b0cd_b.jpg" img="" /></a><br /><br />Maple-Pumpkin Pasta with Blue Cheese & Sage<span style="font-size:100%;"><span style="font-style: italic;"><br /><span style="font-weight: normal;">Inspired by pumpkins, maple syrup and Whole Loving . serves 4<br /><br /></span></span><span><span style="font-weight: normal;">1 lb tube pasta (penne, rigatoni, etc..)<br />2 T olive oil<br />1 med onion, chopped<br />1/4 c maple syrup<br />4 c cubed pumpkin<br />1/2 c vegetable broth<br />2 T chopped fresh sage<br />1 T brown sugar<br />1/4 t cinnamon<br />1/2 t salt<br />1/2 t pepper<br />1/2 crumbled blue cheese<br />1/2 c toasted pumpkin seeds (optional)</span></span></span><span style="font-size:100%;"><br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4043409110/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2517/4043409110_3af9b0a6f9.jpg" img="" /><br /><br /></a><span style="font-weight: normal;">Bring a large pot of salted water to a boil. Add pasta, and boil until tender. Drain, and set aside.</span><br /><br /><span style="font-weight: normal;">In a large pan, heat olive oil over medium heat, and add onion. </span></span><span style="font-weight: normal;">Sauté </span><span style="font-size:100%;"><span style="font-weight: normal;">6-8 minutes, until onion begins to brown. Add maple syrup, pumpkin, vegetable both, sage, brown sugar, cinnamon, salt and pepper. Cook, stirring occasionally, 25-30 minutes, until pumpkin is tender. Add cooked pasta, and toss until well combined. To serve, top with crumbled blue cheese and toasted pumpkin seeds.</span><br /> </span></div></span></span></div></span></div></span></div></span></span></span></div></span></div></span></div></span></div></span></span></span></div></span></span></span></div></span></div></span></div></span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com25tag:blogger.com,1999:blog-7369475606572016857.post-30152562394334944082009-10-21T09:24:00.007-04:002009-10-24T15:49:03.844-04:00Black Bean & Sweet Potato Quesadillas<div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4032096902/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/3528/4032096902_0e7f592d38.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />Yesterday was my last <a href="http://www.heirloomharvestcsa.com/">CSA</a> pickup and while I am quite sad to see the season end, I left with three huge bags of goodies that should keep me busy for a few weeks. I have a few unusual vegetables to get creative with—celeriac and parsnips, some of the usual fall suspects—Chinese cabbage and greens, and a butternut squash that doesn’t stand a chance to make it through the weekend.<br /><br /></span><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4031344691/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2560/4031344691_76e5859f5c.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />But this week, I am on a <a href="http://fresh365.blogspot.com/2009/10/asiago-sweet-potatoes.html">sweet potato kick</a>. They pair so nicely with both the sweet and savory, which provides a wealth of possibilities. This recipe I had made over a year ago and it just stuck in my mind. With the amount of recipes I go through, and the amount of blogs, books and magazines I constantly draw inspiration from, that says something.<br /><br /></span><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4031345147/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2555/4031345147_805b80972b.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br /><strong>Black Bean & Sweet Potato Quesadillas</strong><br /><em>adapted from Vegan Planet . serves 4</em><br /><br />2 large sweet potatoes, peeled and cut into 1/2" cubes<br />2 T olive oil<br />3 garlic cloves, minced<br />2 small jalapenos, finely chopped<br />14-oz can diced tomatoes<br />15.5-oz can black beans, rinsed and drained<br />juice of 1 lime<br />1/2 t salt<br />1/4 t pepper<br />1 large handful fresh cilantro, leaves chopped<br />1/2 small red onion, finely chopped<br />1 c crumbled feta cheese (optional)8 whole-wheat tortillas<br />1 c salsa<br /><br /></span><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4031345573/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2684/4031345573_1758318423.jpg" img="" /></span></a><br /><br /><span style="font-family:trebuchet ms;">Preheat oven to 400F. On a baking sheet, arrange sweet potato cubes in a single layer. Bake 20 minutes, until tender. Remove from oven and set aside, leaving oven on. In a large pan, heat olive oil, over medium heat, and add garlic and jalapenos. Sauté 3-5 minutes, until garlic just begins to brown. Add diced tomatoes, black beans, lime juice, salt, pepper and cilantro. Cook 5-7 minutes, stirring occasionally, until well heated. Turn off heat, stir in red onion, feta (if using) and sweet potato. Season to taste with salt and pepper.<br /><br />Arrange four tortillas on a baking sheet. Transfer to oven, and bake 2 minutes. Remove from oven, and top each tortilla with sweet potato mixture and an additional tortilla. Transfer to oven, and cook 6 minutes, until tortillas are golden brown. To serve, cut each tortilla into quarters and top with salsa.</span></span></div></span></div></span></div></span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com14tag:blogger.com,1999:blog-7369475606572016857.post-72942382109036218662009-10-16T10:23:00.006-04:002009-10-24T15:49:50.694-04:00Baked Tofu<div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4016116959/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/3481/4016116959_51befebc4f.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />I sometimes overlook the simplest meals when I come to share my recipes here. I often want to present something so enticing, that you will think oh-my-god-I-must-make-this-now. And that’s all well and good, but often not reality. I know I am personally struck with at least a few nights each week where I am so thoroughly exhausted and need to make something healthy yet mindless. So, if this baked tofu helps at least one of you today, I consider my work here a success.<br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4016880464/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2631/4016880464_0521c7a333.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br />Feel free to add this to rice, salads, soups or just munch on it as a snack. It stays reasonably crunchy in the fridge for a few days also. Last night I added it to this delicious <a href="http://danatreat.com/2009/10/asian-coconut-noodle-soup/">Asian Coconut Noodle Soup</a> from <a href="http://danatreat.com/">Dana</a>. So good!<br /><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4016881104/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2544/4016881104_8ed06cd890.jpg" img="" /></span></a><br /><br /><strong>Baked Tofu</strong><br /><em>serves 2-4</em><br /><br />14 oz firm tofu, cut into 1/2" cubes (no need to press out water)<br />2 T soy sauce<br />1 t sesame oil<br /><br />Preheat oven to 500F. Arrange tofu cubes on a baking sheet, in a single layer. In a small bowl, combine soy sauce and sesame oil. With a pastry brush, generously coat tofu with sauce. Bake 30 minutes, flipping tofu every 10 minutes, with a spatula, to ensure an even crunch. Remove from oven and allow to cool.<span style="font-family:trebuchet ms;"></span></span></div></span></span></div></span></span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com14tag:blogger.com,1999:blog-7369475606572016857.post-5913617708783629422009-10-13T08:42:00.010-04:002009-12-13T21:27:49.425-05:00Asiago Sweet Potatoes<div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4007652487/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2514/4007652487_fd4d1794ca.jpg" img="" /></span></a></span></div><br /><span style="font-family:trebuchet ms;">I came across the most fabulous kitchen gadget a few months back. It’s called a mandoline. What, you've heard of it? Huh. Then I really wished you had told me about it sooner. This little $5 tool has transformed my life. That, and the citrus squeezer (what was I trying to do juicing lemons and limes with my bare hands?).<br /><br />First, I went on a bit of a <a href="http://fresh365.blogspot.com/2009/06/flatbread-with-gorgonzola-caramelized.html">mandoline-slicing-caramelized-onion-kick</a>. Then I was on to <a href="http://fresh365.blogspot.com/2009/09/market-basket-spanish-tortilla-with.html">potatoes</a>. Now, its onions AND potatoes. I know, things are getting crazy around here.<br /><br />I’m gearing up for Halloween.<br /></span><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4008418358/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2473/4008418358_0af895de55.jpg" img="" /></span></a></span></div><br /><span style="font-family:trebuchet ms;">If you are sitting there mandolin-less, this dish is certainly doable with a sharp knife and a steady hand. After that, it’s some quick layering, and the oven finishes the work.<br /><br />I don’t often make a dish over and over, but this is one of my Fall favorites and one that will be awarded a place at the Thanksgiving table this year. I think Tommy agrees, he’s on his third helping.<br /></span><br /><div style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px;"><span style="font-size:100%;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/4008418954/"><span style="font-family:trebuchet ms;"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2555/4008418954_046ccf81f6.jpg" img="" /></span></a><span style="font-family:trebuchet ms;"><br /><br /><strong>Asiago Sweet Potatoes</strong><br /><em>serves 4</em><br /><br />4 T olive oil<br />2 T fresh thyme leaves<br />2 medium sweet potatoes (or 1 1/2 large), sliced thin<br />2 small onions, sliced thin<br />2 c grated Asiago cheese<br /><br />Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.<br /><br />Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.</span></span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com16tag:blogger.com,1999:blog-7369475606572016857.post-81856348545207410122009-10-07T13:43:00.003-04:002009-10-19T13:59:00.709-04:00Interview at Simply Hue<a href="http://matissecolor.blogspot.com/"><img id="BLOGGER_PHOTO_ID_5389915514124648418" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 105px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPl17E9R3lzre-UcwRQRXPPQqnC-LSBZs9qlLzrb2BtUrHGmp3FbwXNK2I01F5AiGSN4TwPnXfn3lSxC2r08DF5aclCy665TSgUMKYNkFP14M9ZsBjwafBXuFdZMBFLYW3kUP2thB6To/s400/simplyhue1_larger.png" border="0" /></a><br /><br /><div><span style="font-family:trebuchet ms;">Just a quick note to let you know that the lovely Vicki of </span><a href="http://matissecolor.blogspot.com/"><span style="font-family:trebuchet ms;">Simply Hue</span></a><span style="font-family:trebuchet ms;"> has just posted an interview of yours truly. If you have never visited </span><a href="http://matissecolor.blogspot.com/"><span style="font-family:trebuchet ms;">Simply Hue</span></a><span style="font-family:trebuchet ms;">, you must go now! It is a great inspiration for color, photography and all things creative. Thanks Vicki! You can see the interview </span><a href="http://matissecolor.blogspot.com/2009/10/interview-with-erin-fresh-365.html"><span style="font-family:trebuchet ms;">here</span></a><span style="font-family:trebuchet ms;">.</span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com8tag:blogger.com,1999:blog-7369475606572016857.post-77203595284089270882009-10-06T11:47:00.006-04:002009-10-24T15:51:54.063-04:00Broccoli-Cheddar Soup<div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/3987588970/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2443/3987588970_9b4954e2db.jpg" img="" /></span></a></div><br /><span style="font-family:trebuchet ms;">I have embarked on the most ridiculous project—and all by accident. It started when I returned home from Alaska and was confronted with friends and family asking “How was your trip? Do you have photos?” Do I have photos? Ha! I have over 850 photos that needed to be sorted, cropped and corrected. And they will not be released in to the world until they are perfect. Perfect. But there was this nagging voice inside my head telling me that I need to get to previous photos before I even attempt these. I tried to quiet it, but nagging voices aren’t that easy to silence. Well, at least mine is not. So I looked back to see when I last printed out photos. And as it turns out, it was 2004. As in FIVE years ago. Oh lord.<br /><br /></span><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/3986837193/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/2622/3986837193_31c2cb496f.jpg" img="" /></span></a></div><br /><span style="font-family:trebuchet ms;">So to compensate, I am keeping my cooking projects simple. And hearty. I have had this soup bookmarked for some time, but made one significant change to the recipe. I substituted tofu for cream. I wanted to mimic the texture of a thick creamy soup, and the tofu adds protein and significantly lowers the fat. It’s fuel for long nights buried in Photoshop.<br /><br /></span><div style="PADDING-RIGHT: 0px; PADDING-LEFT: 0px; PADDING-BOTTOM: 0px"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/3986839265/"><span style="font-family:trebuchet ms;"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 333px" alt="" src="http://farm3.static.flickr.com/3516/3986839265_4470e01692.jpg" img="" /></span></a><br /><br /><span style="font-family:trebuchet ms;"><strong>Broccoli-Cheddar Soup</strong><br /><em>adapted from Gourmet . serves 4</em><br /><br />1 medium head broccoli, cut into small florets<br />2 T olive oil<br />1 large potato, peeled and cut into 1/2" cubes<br />1 red bell pepper, chopped<br />1 medium onion, chopped<br />1 large garlic clove, minced<br />1 t cumin<br />1 t salt<br />1/4 t black pepper<br />1/2 t ground mustard<br />2 T flour<br />1 c soy milk (or skim)<br />2 c coarsely grated sharp Cheddar cheese<br />6-7oz firm tofu (apx 1/2 block)<br /><br />Bring a large pot of salted water to a boil. Add broccoli, and cook until just tender, 2-3 minutes. Drain, reserving 3 cups water. Rinse broccoli with cold water to stop cooking, and set aside.<br /><br />In a large pan, heat olive oil, over medium heat. Add potato, pepper, onion, and garlic. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, mustard and flour, and cook, stirring, 2 minutes. Add reserved 3 c water, and bring to a boil. Reduce heat, and simmer (partially covered), until potatoes are tender, about 10 minutes. Add soy milk and Cheddar, stirring to melt.<br /><br />Transfer 3 c soup to a blender, and add tofu (this may need to be done in 2 batches). Puree, until smooth. Return to pot. Add florets and cook over medium heat, until heated, 2-3 minutes. Season to taste with salt and pepper (I added about 1 t more salt). </span></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com20tag:blogger.com,1999:blog-7369475606572016857.post-69939574341264195362009-10-01T20:39:00.002-04:002009-10-24T15:58:42.722-04:00Market Basket: Fall Basmati Rice Salad<div style="padding: 0px; font-family: trebuchet ms;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/3972547979/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/3519/3972547979_5e1b87aa2a.jpg" img="" /></a><br /><br />I am having quite a bit of fun creating recipes for the <a href="http://www.harvardfarmersmarket.org/">Harvard Farmers’ Market</a> and I hope the local newspaper readers are enjoying them as well! Saturday is week 7 of the market and as the leaves begin to change and the mornings are getting chillier in <span class="yshortcuts" id="lw_1254440407_0">New England</span>, squash is filling the markets. I will have plenty more squash recipes in the coming weeks, but wanted to begin with this simple rice salad. It makes a large pot to share, which can certainly be prepared ahead. However, add the nuts at the last minute, because the crunch they provide is unbeatable!<br /><span><br />Boston-area readers, t</span><span>he </span><a href="http://harvardfarmersmarket.org/wordpress/">Harvard Farmers’ Market</a><span> is open Saturday's from</span><span> 9-1.</span><em> </em><span>Previous market recipes can be found <a href="http://fresh365.blogspot.com/2008/02/harvard-farmers-market.html">here</a> or via the link on the right nav.<span style="text-decoration: underline;"><span style="font-style: italic;"></span></span></span><span style="font-style: italic;"><span style="text-decoration: underline;"><br /><br /></span></span>Remember Kara Phillips’ fabulous <a href="http://fresh365.blogspot.com/2009/09/kara-phillips-design.html">Zucchini Enchilada illustration</a>? Well, Kara has just opened an Etsy shop, aptly named <a href="http://www.etsy.com/shop.php?user_id=8104388">cook<span style=";font-family:";" >❤</span>love<span style=";font-family:";" >❤</span>draw</a>. Her custom illustrations are such a cute holiday gift, and the $35 price is <span style="font-style: italic;">more</span> than reasonable. I am really looking to support the handmade community this season—thanks for a great idea Kara!<br /><br /></div><div style="padding: 0px; font-family: trebuchet ms;"><a title="photo sharing" href="http://www.flickr.com/photos/fresh365/3972549009/"><img style="width: 500px; cursor: pointer; height: 333px;" alt="" src="http://farm3.static.flickr.com/2541/3972549009_ef21287885.jpg" img="" /></a><br /><br /><span style="font-weight: bold;">Fall Basmati Rice Salad</span><br /><span style="font-style: italic;">serves 4-6</span><br /><br />2 c brown basmati rice<br />4 c vegetable broth<br />1 medium squash, peeled, seeded and cut into 1/2" cubes<br />1/2 small red onion, finely chopped<br />1 c coarsely chopped celery<br />1/2 c fresh chopped cilantro<br />1/2 c dried cranberries<br />1 c toasted walnuts or almonds, chopped<br />1/4 c olive oil<br />3 T soy sauce<br />1/2 t rice vinegar<br />the juice of 1 lemon<br />3 t ground cumin<br />1/8 t sugar<br /><br />In a saucepan, combine rice and vegetable broth, and bring to a boil. Cover, reduce heat to a simmer, and cook 40 minutes, until tender. Transfer to large bowl.<br /><br />Preheat oven to 425F. Arrange squash on a baking sheet, transfer to oven, and roast for 25 minutes, until tender. Add to bowl with rice. Stir in red onion, celery, cilantro, cranberries, almonds and walnuts. In a small bowl, whisk together olive oil, soy sauce, rice vinegar, lemon juice, cumin and sugar. Pour over salad, and toss to coat. Serve warm.<br /><br /><a href="http://sites.google.com/site/fresh365printablerecipes/fallbasmatiricesalad">Print Recipe ></a><br /></div>fresh365http://www.blogger.com/profile/09566701979134480212noreply@blogger.com7