fresh365

Eggplant Roll-Ups

2009-12-08T08:16:00.004-05:00

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!

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 Prego. 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.

Eggplant Roll-Ups
serves 6-8

2 medium eggplants
2 T olive oil
1/2 small onion, chopped
3 small garlic cloves, minced
1/2 c sun-dried tomatoes
2 c whole-milk ricotta
1/2 t salt
1/4 t pepper
small handful basil, chopped
2 1/2 c prepared red sauce
1/2 c shredded mozzarella or parmesan (or a combination)

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.

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.

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.

a little something you should know...

2008-02-14T19:14:00.003-05:00

Welcome to fresh365! My name is Erin, and I am from Boston.

I am a designer who is endlessly inspired by life. I am passionate about food, photography, travel and style.

I will hope you will find inspiration here to taste new foods, explore unique places and share simple recipes and laughs with family and friends. Make the most out of every day and take life for what it has to offer.

I love comments (especially nice ones!). You can also reach me via email at erin (at) fresh365online (dot) com.

Broccolini Salad with Cranberry Vinaigrette

2009-12-03T11:58:00.004-05:00

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.

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!

Broccolini Salad with Cranberry Vinaigrette
serves 4 as a side dish

dressing
1/2 c fresh cranberries
2 T red wine vinegar
1/4 c olive oil
2 T water
1 T Dijon mustard
1 garlic clove, peeled
1/2 t salt
1/4 t black pepper

salad
1bunch broccolini, long stems trimmed
2 c cooked gnocchi
1 c thinly sliced fresh spinach
1/2 c crumbled ricotta salata
1 c toasted, sliced almonds

In a blender, combine all dressing ingredients. Puree until smooth, and set aside.

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.

November Blogger Favorites

2009-12-01T12:57:00.003-05:00

The amazing blogger recipes I tried this month…

The Best Vegan Green Bean Casserole, FatFree Vegan Kitchen
That’s a Wrap, Dana Treat
Rosemary-Onion Bread with Blue Cheese Topping, The Pioneer Woman
Chickpea (Channa) Masala, Nirvana’s Kitchen

Need more inspiration? Visit all my favorites here.

Green Pea Pesto with Walnuts

2009-04-29T11:29:00.009-04:00

I did not grow up eating pesto and I am not sure when I had my first taste, but pesto and I have had a love affair for years now. Prior to visiting Italy last August, my husband’s friend gave us directions to this tiny sandwich shop that was located close to the Duomo. Not knowing the name, the line out the door was indication enough that we had found the right place. We devoured our sandwiches in seconds, licking our fingers for every last drop. Not only was it the best pesto we had ever tasted, but it was the best meal we had in Italy hands down. And those Italian know how to cook. To say that I would go back to Florence just to visit this sandwich shop is by no means a stretch. And although they have got me beat when it comes to the standard basil pesto, I certainly love experimenting with pesto variations at home. There has been a sun-dried tomato version and one with collard greens and olives—just to name a few. So the thought of a green pea variety really piqued my interest. Unlike most pesto, it is completely vegan. And while you will not miss the cheese, the walnuts are essential. If you do not like walnuts or are allergic, try pine nuts or add a bit more salt.

Green Pea Pesto with Walnuts
adapted from Whole Foods . serves 4

1 lb penne (I used whole wheat)
1 1/2 c fresh green peas (or frozen)
3/4 c packed basil leaves
2 T lemon juice
1 T capers, drained
1/3 c olive oil
1/2 c chopped walnuts, toasted
salt and pepper, to taste

Bring a large stock pot of water to a boil and add penne. Cook 7-10 minutes, until al dente. Drain and transfer to a serving bowl.

In a food processor or blender, blend the peas, basil, lemon juice and capers. Add the olive oil in a slow stream, and blend until combined. Add to serving bowl with pasta and mix well. Add walnuts and season to taste with salt and pepper.

Salt & Pepper Tofu

2009-04-27T15:00:00.028-04:00

Ahh...tofu. The official icon of vegetarian eating. Leaving meat-eaters everywhere to run and hide at the mention of it. Which is really too bad. Sure tofu is basically tasteless when not seasoned properly, but umm, so isn't chicken. And that is actually a GOOD thing. Tofu's porous qualities make it great for marinading and for dishes where you really want the spices to stand out. Like this one. It is spicy, and when cooked to a golden brown, leaves a crunchy exterior with a softer inside. And really, what more could you ask for?

Salt & Pepper Tofu
adapted from Secrets of the Red Lantern . serves 2

1 package extra-firm tofu (12-16 oz), drained
1 jalapeño pepper, minced
2 garlic cloves, minced
1 t fresh ginger, peeled and minced
1 T salt
1 t pepper
1 t sugar
1/2 t five-spice powder
2 T olive oil*
4 scallions, chopped

With a sharp knife, cut tofu, lengthwise into thirds. Place side-by-side on an absorbent towel and cover with an additional towel. Place a heavy pot on top of the towels (the heavier the better, as you are trying to extract as much water as possible from the tofu) and let sit 20-30 minutes. Cut tofu into 1" cubes.

In a large bowl, combine jalapeño, garlic, ginger, salt, pepper, sugar and five-spice powder. Stir well and add tofu cubes. Toss until tofu cubes are well coated on all sides. In a large skillet, heat oil and add tofu (and spices). Cook on medium-low heat, 8 minutes, turning cubes every 1-2 minutes. Add scallions and cook an additional 2 minutes, until tofu is golden brown.

* reader lizkat, uses peanut oil with great success

Pineapple and Red Pepper Salad with Black-Eyed Peas

2009-04-22T21:14:00.020-04:00

Happy, Happy Earth Day! Sitting down this morning, I was reminded of a story that made me laugh out loud at my 12-year-old self. To celebrate Earth Day 1991 (could’ve been ’92, it’s all a bit fuzzy), my friend Michelle and I crafted for hours, making “Save A Tree, Save a Life”, “The Earth Loves You, Love it Back” and “Earth Day is Everyday” signs. We then proceeded to walk up to the main street and nail them on every tree we could find. We walked home beaming, thinking of how we would educate millions of drivers today with our beautiful signs. But upon arriving home, my mom had a different idea, “Let me get this straight, for EARTH DAY you wasted 100s of sheets of paper and then NAILED them to TREES where a swift wind will blow them into the street leaving trash?” Huh. Pretty sure we skipped Earth Day next year (she made us go back and take all the signs down by the way).

These days I don’t think of Earth Day so much as a "day" but as something I contribute to all year round (see, “Earth Day IS Everyday”!). One of the main reason I eat vegetarian and seasonal is environmental. Eating seasonal doesn’t mean I am only going to be eating asparagus during the month of April. Although you may think that is my intention here, here and here. What it means is that I pay attention to what produce is new and what is on sale at the market. New England has a short growing season, so our “seasonal” products might be strawberries from Florida in March. To me that is seasonal and much more local that the strawberries that come from Timbuktu in December. Seriously, I have no idea where they come from in December, but at $6.99/pint it’s got to be FAR.

Currently aplenty at the market, besides asparagus that is, are pineapples. And this salad seems like a great way to celebrate Earth Day with its colorful fruits and vegis. But, I would love to hear how you help the Earth—we can all benefit from new ideas, large or small. Please share.

Pineapple and Red Pepper Salad with Black-Eyed Peas
adapted from Bon Appétit . serves 6

4 c black-eyed peas, rinsed well and soaked overnight
4 c fresh pineapple, peeled, cored and diced (1 large pineapple)
2 roasted red peppers, chopped (or 1 12-oz jar)
1 c celery, chopped
1 small red onion, finely chopped
1/3 c fresh cilantro, chopped
3 jalapeños, seeded and finely chopped
1/4 c Dijon mustard
2 T cider vinegar
1/2 c olive oil
2 t salt
black pepper

In a large pot, place black-eyed peas and fill with water 3" over the peas. Bring to a boil and cook on high 25-30 minutes, until softened.

In large serving bowl, combine cooked peas, pineapple, roasted red peppers, celery, red onion, cilantro and jalapeños. In a small bowl, whisk Dijon mustard, cider vinegar, olive oil and salt. Add to salad and toss to coat. Season to taste with black pepper.

Chickpea & White Bean Patties over Arugula

2009-04-21T08:34:00.017-04:00

A few weeks ago at Borders, I bought Jack Bishop’s cookbook, A Year in a Vegetarian Kitchen. I actually went in looking specifically for another cookbook, but after a quick look at this I knew I had to have it right away (some call it impulse shopping, I call it knowing what I want). Apparently Jack and I are on the same wave-length because he arranges his dishes, and the contents of this book, by season. Not that it is a new concept, just one that that I live by and enjoy. Twice now after flipping through the book (which I find wonderful, despite the lack of photos—which is a frustration I have with MOST cookbooks, so don’t mind me), the chickpea patties have caught my eye. If you have never tasted a chickpea patty, honestly you are really missing out—vegetarian or not. They are a great healthy alternative to a burger and quick to pull together. But like anything, I encourage you to experiment. Don’t like cilantro? Substitute parsley. No red onions? Try scallions. Like it spicy? Add sriracha or a jalapeno. Make it your own. Step outside the (recipe) box and you will undoubtedly make a meal you enjoy.

Chickpea & White Bean Patties over Arugula
adapted from Jack Bishop . serves 4

2 15.5-oz cans chickpeas, drained and rinsed
1 15.5-oz can cannellini (or other white) bean, drained and rinsed
2 large garlic cloves
3 slices of a large red onion
1/3 c cilantro leaves
1/2 t red pepper flakes
1 t cumin
1 t salt
1/4 c flour
1 lb arugula
olive oil
1 lemon, quartered
black pepper

Preheat oven to 400F. In a food processor, combine chickpeas, cannellini beans, garlic, onion, cilantro, red pepper flakes, cumin and salt. Blend until well combined, scraping down the sides. (Resist the urge to add water, unless the mix is exceptionally dry, as you will need to form patties.) Transfer to a bowl and stir in flour. Form 12 patties, about 3” each, and place on a baking sheet. Bake 10-15 minutes, until golden brown, flip and bake an additional 10 minutes. To serve, arrange arugula among four plates, drizzle each with olive oil and the juice of 1/4 lemon. Top with warm patties and sprinkle with black pepper.

Spring Pea Soup

2009-04-18T10:27:00.007-04:00

So here's a little shopping tip for you when making this soup...apparently those huge pea pods that spring peas come in, only house 8-10 small peas. Ya, I know, news to me. So when you are buying the peas and you fill up a bag thinking, "oh this is definitely enough", it's not. Grab another huge handful, and then head over to the freezer section and get a bag of frozen peas (yes, I said FROZEN) just to be sure. Trust me, you won't be sorry. This soup is super-simple, delicious and a fabulous way to enjoy spring peas during their short season (just look at that color!). So don't miss out by your lack of judgement—those peas can be deceiving!

Spring Pea Soup
serves 4 as an appetizer

2 T olive oil
1 medium onion, chopped
4 c vegetable broth
2 c fresh green peas (or frozen)
4 carrots, peeled and chopped
4 celery stocks, chopped
1 1/2 t salt
1/2 t pepper
1 T fresh mint leaves
2 T cilantro leaves

In a large pan, heat olive oil and add onion. Sauté 5 minutes, until onion has softened and begins to brown. Add vegetable broth, peas, carrots and celery, and bring to a boil. Reduce heat to a simmer, and add salt, pepper, mint and cilantro. Cook 5 minutes, until heated through. With a hand blender, blend until combined but slightly chunky (this can also be done in two batches with a regular blender). Ladle soup into bowls and top with a drizzle of olive oil and a bit of black pepper. Homemade croutons, broiled with olive oil, salt and pepper, provide an excellent crunch.

Brie Quesadillas with Mango, Walnuts & Scallions

2009-04-16T18:05:00.003-04:00

At the beginning of the month, I made a very similar quesadilla with Brie, caramelized onions and papaya. I was so excited for it, except it turns out I don’t love papaya (which of course I figured out after I started eating it). I knew it had potential and I was determined to make it work with mangoes. Mangoes not only have a milder taste, but a firmer texture—both of which work better with a strong, soft cheese like Brie. After seeing this recipe in Rachel Ray’s magazine, I changed up the whole quesadilla, too avoid the monotony of too-many-Brie-quesadillas-in-one-month. However I am dying to try a Brie, mango and caramelized onion combination. Hmm...next month?

Brie Quesadillas with Mango, Walnuts & Scallions
adapted from Rachel Ray . serves 4

8 whole wheat tortillas
1 small wheel Brie cheese (or Camembert), sliced
1/4 c walnuts, chopped
1 mango, peeled and sliced
4 scallions, chopped
pepper
olive oil

Preheat oven to 400F. Arrange four tortillas in a single layer on a baking sheet and cook 2 minutes, until they begin to brown. Place 5 or 6 slices Brie on the tortillas and top with walnuts. Cook 3-5 minutes, until cheese begins to melt and walnuts are toasted. Top with mango slices and all, except 2 T, scallions. Sprinkle with pepper. Cover each quesadilla with an additional tortilla. Cook 3 minutes, until top tortilla is golden brown. Let cool and cut into fours. Arrange on serving platter and top with a drizzle of olive oil and 2 T scallions.

Classic Guacamole

2009-04-14T20:41:00.009-04:00

My friend spent the past three years living in Mexico. And, while she came back to the the States speaking very little Spanish, she did know something much more useful in my book—how to make the perfect guacamole. Just a few ingredients are needed, so be sure to find the freshest vegis and use the avocados when perfectly ripe. You may add additional hot peppers for spice, but I find adding at least one red pepper adds great color. To serve, I drizzle a few tortillas with olive oil, sprinkle with salt and chili powder and broil until golden brown and crunchy.

Classic Guacamole
serves 6-8

3 ripe avocados, peeled and pitted
the juice of 2 limes
1 t salt
1 T chopped cilantro
1 hot red pepper, minced

In a medium bowl mash avocados, lime and salt until blended, but slightly chunky. Add cilantro and red pepper and mix well. Transfer to a serving bowl. Enjoy with pitas and fresh cut vegis.

Polenta with Fontina, Parmesan and Thyme

2009-04-13T21:02:00.014-04:00

Luckily my husband was able to find the cornmeal, during his grocery shopping extravaganza this week, as making polenta has been on my "to do" list for a quite some time. I will admit, in the past, I would take the easy way out and buy the log of polenta at Trader Joes, if I was preparing it for dinner. And while purchasing packaged polenta, is pretty much against everything I stand for, it really wasn't my laziness that kept me away from making it, it's just that I had no idea how it was actually supposed to taste. Really. We just don't do much polenta here in New England. So I had to do a bit of digging for the real thing. But, this is much tastier than the "packaged log" (as appetizing as anything in "log" form sounds), so farewell pre-packaged polenta. Thanks for the good times.

Polenta with Fontina, Parmesan and Thyme
adapted from Better Homes and Gardens . serves 4

1 1/2 c fontina cheese (6 oz), shredded
1/3 c parmesan cheese, grated
2 T fresh thyme leaves
1 c yellow cornmeal
1 c cold water
1 t salt
black pepper, to taste
2 scallions, chopped

In a medium bowl, stir together fontina, parmesan, and thyme. Set aside. In a medium saucepan bring 2 3/4 cups water to a boil. Meanwhile, in a medium bowl, stir together cornmeal, cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Reduce heat to very low. Cook for 10 minutes, until mixture is very thick, stirring occasionally. Pour 1/3 of the polenta mixture to a greased square baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the polenta.

Cover with foil and chill in the refrigerator 1 hour, until firm. Bake polenta, uncovered at 350F, 40 minutes, until lightly browned. Season to taste with pepper and top with thyme leaves or scallions.

Angel Hair with Asparagus, Sun-Dried Tomatoes and Pine Nuts

2009-04-09T16:51:00.007-04:00

We arrived home from a sunny few days in Florida to a crazy week packed with birthday and promotion celebrations (sadly, neither of which were mine!). Since my husband had taken Monday off from work, he volunteered to go grocery shopping, which umm, NEVER happens. And while I intended on taking full advantage of the situation, I knew I had to keep the list super simple, or I’d get 36 phone calls asking what the heck is Boston lettuce and where the hell do I find Chipotle Peppers in Adobo? So it read something like: strawberries, asparagus, granola (in cereal aisle), angel hair pasta, corn meal (in baking aisle with flour)... He still arrived home frazzled, with a story about how he couldn’t find the cornmeal and asked this little Italian lady where cornmeal was who preceded to drag him all over the store showing him three different options. I couldn’t help but laugh. Nevertheless, I think this is the first time he successfully completed the entire list so I was proud and now had the fresh asparagus ready to make a healthy dinner. A quick pantry check presented sun-dried tomatoes and pine nuts. Perfect.

Angel Hair with Asparagus, Sun-Dried Tomatoes and Pine Nuts
serves 4

1 lb whole wheat angel hair pasta
1/2 c pine nuts
1 bunch asparagus, tough stems removed and cut into 1” pieces
1/2 c olive oil
1/8 c white wine (or cooking wine)
juice and zest of 1 lemon
1/3 c sun-dried tomatoes in oil, diced (apx 4 oz)
salt and pepper to taste
1/4 c asaigo cheese, grated

Bring a large pot of salted water to a boil, add pasta, and cook 5-7 minutes until al dente. Drain and set aside.

Heat a large pan to medium-high, add pine nuts and cook, stirring, until golden brown, 3-5 minutes. Add 1/4 c olive oil and asparagus, turning heat to high, and cook 1 minute, stirring. Add additional 1/2 c olive oil, white wine, and lemon juice. Cook 3 minutes, until liquids begin to reduce. Turn off heat, add sun-dried tomatoes and season to taste with salt and pepper. Divide pasta among four plates and top with asparagus mixture. Sprinkle with lemon zest and asaigo cheese.

Spring Panzanella

2009-04-06T21:47:00.004-04:00

I love, love, love a simple summer panzanella with fresh cherry tomatoes. I wanted to find a way to enjoy this deliciousness all year round. The seasons freshest vegis and herbs work so well with this simple vinaigrette, toasted bread cubes and hearty beans, that I think I may have found a new love.

Spring Panzanella
serves 4

1/2 loaf day-old French bread, cut into 1” cubes
4 T olive oil
salt and pepper, to taste
1 small bunch asparagus, tough ends trimmed
1 medium leek, sliced thin
1/2 small red onion, chopped
1 15.5-oz can cannellini beans, drained and rinsed
1 c wild arugula (or other spring greens)
1 T fresh mint leaves, chopped
2-3 T fresh basil leaves, chopped
2 cloves garlic, minced
1/3 c olive oil
1/4 c white wine vinegar

Arrange bread cubes on a baking sheet in a single layer. Drizzle with 4 T olive oil and season generously with salt and pepper. Broil 2 minutes, turn, and broil an additional minute, until golden brown. Let cool.

Bring a small saucepan of water to a boil and add asparagus. Boil one minute, drain and run under cold water to stop cooking. Chop into 1” pieces and transfer to a large serving bowl. Add bread cubes, leek, red onion, beans, arugula, mint, basil and garlic. Toss with olive oil and white wine vinegar. Season to taste with salt and pepper.

Harvest Hummus

2009-11-20T11:27:00.003-05:00

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?

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 Asiago Sweet Potatoes are a sure to please menu addition.

Harvest Hummus
serves 6-8 as an appetizer

4 large carrots, scrubbed and coarsely chopped
2 14-oz cans chickpeas, drained and rinsed
2 large garlic cloves, peeled
1/2 c extra-virgin olive oil, plus additional for garnish
2 T tahini
juice of 1/2 a lemon
1 1/2 t salt
1/2 t crushed red pepper flakes
1 small bunch cilantro, chopped

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.

Exotic Mushroom Gravy

2009-11-23T14:38:00.004-05:00

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.

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.

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.

Happy Thanksgiving! I hope you have a wonderful holiday with family, friends, and delicious food. Enjoy!

Exotic Mushroom Gravy
adapted from Gourmet . serves 4

1 lb mixed dried exotic mushrooms (oyster, shiitake, chanterelle)
1 c water
2 T butter
4 large garlic cloves, minced
1 onion, finely chopped
1 T soy sauce
1/2 c dry red wine (or red cooking wine)
1 T balsamic vinegar
1 T cornstarch, dissolved in 1 c vegetable broth and 1/2 c water
1/2 t sugar
1 T fresh herbs (rosemary, sage, parsley), finely chopped
salt and pepper, to taste

In a small bowl, combine mushrooms and water. Let sit 8-10 minutes, until mushrooms are supple. Remove mushrooms, reserving liquid, and finely chop.

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.

Strawberry Salsa with Sugared Wonton Crisps

2009-06-11T12:04:00.016-04:00

I have been intending on making a strawberry salsa when I could hand-pick the strawberries, and that time has arrived! Not only is this salsa an enjoyable take on the traditional tomato, but it can be prepared savory for an app or sweet, as I have decided to do here. Of course tortillas would not work well for a dessert. But sugared wontons will. Which I had in the fridge from these. Which, I must add, also stays in the Asian theme, when paired with these noodles. Really, sometimes, I am amazed by my own resourcefulness.

Strawberry Salsa with Sugared Wonton Crisps
salsa adapted from Gourmet . serves 4

strawberry salsa
1 quart strawberries, chopped
1 small jalapeño chili, minced
1 T chopped fresh cilantro
juice of 1/2 lime
1/4 t salt
1 t sugar (omit sugar for savory salsa)

sugared wontons
15 wonton wrapper
2 T butter, melted
2 t sugar
1/2 t ground cloves (or cinnamon)

In a medium bowl stir together salsa ingredients. Season to taste. (May be made up to 4 hours ahead and stored in fridge. Drain extra juices before serving.)

Place wonton wrappers side by side on a baking sheet. Brush each wonton with butter, and sprinkle with sugar and cloves (reserving half the ingredients). With tongs, turn each wonton over and repeat with additional butter, sugar and cloves. Cut each wonton wrapper in half. Place baking sheet in oven and broil 2-3 minutes until golden brown and crispy.

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One more thing before I go...I feel SO honored, as three wonderful bloggers have nominated fresh365 for the kreative blogger award! Much thanks to Sandy of Cookie Cutter, Lucy of A Little Bit of Sugar and Zoe of ZOMTBAKES. You all really made my week!

In the spirit of the award, I would like to share with you a few (ok, more than a few) blogs that I find particularly inspiring (in alphabetical order, to be fair!)

101cookbooks / Cook & Eat / Dana Treat / Find Your Balance / Gourmet Worrier / hungry desi / La Tartine Gourmande / O Pistachio / Smitten Kitchen / The Kitchn / VeganYumYum

Asian Inspired Noodles

2009-06-09T15:36:00.006-04:00

Any recipe with noodles and crisp vegis tossed in a peanut-Asian sauce has my name written all over it. But, in addition to being particularly tasty, this recipe can easily be made ahead which is perfect for summer entertaining. I like to chop the vegis and make the dressing the night before, storing in the fridge. Shortly before guests arrive, I boil the pasta then toss it all together, sprinkling with peanuts. It can be served warm, room temp or cold (mmm…leftovers), so it’s nearly infallible! It does look like a lot of ingredients, but upon further inspection you will see that over half of them are used to make the dressing—so don’t get nervous! If you find yourself with different vegis on hand, feel free to mix and match. Slivered carrots, snow or snap peas would be great additions. Or try a bit of pan-fried tofu for added protein!

Asian Inspired Noodles
adapted from Bon Appétit . serves 4

dressing
1/3 c fresh orange juice
the zest of 1 orange
2 T fresh lime juice
the zest of 1 lime
1/3 c creamy peanut butter
2 T rice vinegar
1 t sesame oil
1 t soy sauce
2 T chopped peeled fresh ginger
2 garlic cloves, peeled
2 t crushed red pepper flakes, divided
1/4 c canola oil (or vegetable oil)

noodles
8 oz noodles (I used thin spaghetti)
2 c (loosely packed) mixed baby greens
1 small head of bok choy, coarsely chopped
1 small cucumber, coarsely chopped
1 red pepper, cut into thin strips
3 scallions, chopped
1/3 c chopped fresh cilantro
2 T chopped fresh mint
1/2 c roasted salted peanuts
salt and pepper, to taste

In a blender, add all dressing ingredients (including 1 t crushed red pepper), except oil. Puree until smooth. With blender running, slowly add oil through opening in the lid. Can be made up to one day ahead (store in the fridge).

Bring a large pot of salted water to a boil, add noodles and cook until al dente. Transfer to a colander and rinse with cold water to stop cooking. Drain well. Cut noodles crosswise in 2 to 3 places.

In large bowl, add greens, bok choy, cucumber, red pepper, scallions, cilantro, and mint. Add 1 teaspoon red pepper, dressing and noodles, tossing to coat. Sprinkle with peanuts and season to taste with salt and pepper.

Tri-Color Radish Crostini

2009-06-07T17:54:00.010-04:00

Tuesday, was my first CSA pickup of the season and I was giddy with anticipation all day waiting to see what the week would bring, and thrilled that now I know exactly where my vegis are coming from. Tuesday nights are spent brainstorming recipe ideas and cleaning the vegis. The first week I received lettuce last season, I was discouraged by how dirty it was. But quickly a huge smile came over my face and I thought, It’s so dirty! That’s amazing—it’s SO fresh! It’s quite a wonderful feeling to know your vegis were hand-picked that day. Later in the season, members can go directly to the fields to retrieve beans, cherry tomatoes and the like. It’s a great experience, as long as you remember your bug spray (it IS an organic farm!). Some weeks I forget, but power through anyhow. Must. Get. Cherry. Tomatoes. Must. Fill. Basket. Nothing a little calamine lotion can’t fix.

As it is now June I want to share with you a great menu inspired by this week’s pickup of radishes, bok choy and mixed greens. Today’s recipe just may be my new favorite appetizer. I made 12 and ate 7 while waiting for my husband to come home from work (oops! Don’t tell!). I’ve always viewed radishes as a somewhat useless salad ingredient, but now I have a whole new respect for them.

Tri-Color Radish Crostini
serves 4-6 as an appetizer

1 loaf French bread, cut into 20 thin slices (apx 1/4" thick)
cream cheese (goat cheese may be nice to try as well…)
1 small bunch radishes, sliced very thin
8 chives, chopped
olive oil
salt and pepper, to taste

Place bread slices on a cookie sheet. Spread each slice with cream cheese. Top with radish slices and chopped chives. Drizzle with olive oil and sprinkle with salt and pepper. Broil 2 minutes, until edges are golden brown. Serve immediately.

Wild Mushroom Stroganoff

2009-05-15T09:28:00.002-04:00

When I was in college, my roommate (and now very good friend) was a vegetarian and cooked fried mushrooms every night. I on the other hand would cook, of all things, bacon. Just picturing the two of us, Karen with her plate of mushrooms, me with my plate of bacon, I can't help but laugh (and cringe!). Not exactly nutritious, I have come a LONG way! And while my bacon loving days are over, I have never exactly been a fan of mushrooms. I'm not sure if I am still scarred from the endless smell of the mushroom-bacon mixture or am turned off by their sometimes strong and woodsy taste.

Either way, in the past few months, I have attempted to give them another try. So when I heard that morel mushrooms are only in season for a few weeks a year, I was very intrigued. And scared. I mean, at $29/lb, was this a whim I was ready to indulge? Yet the results were a clear indication that I made the correct decision. While the mushrooms take a front seat in this recipe, the taste is mild and pairs well with the pine nuts and basil. It is a hearty dinner highlighting one of the season's best.

Wild Mushroom Stroganoff
adapted from Curtis Aikens . serves 6

2 T butter
2 large onions, chopped
1/4 pound morel mushrooms, chopped and washed
1/4 lb shiitake mushrooms, chopped and washed
1/4 lb oyster mushrooms, chopped and washed
1/4 lb chanterelle mushrooms, chopped and washed
juice from 1/2 lemon
1/2 t salt
2 T fresh basil, chopped
1/2 pint sour cream
8 oz pasta
1/2 c pine nuts, toasted

In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.

Lemon Risotto with Fiddlehead Ferns

2009-05-07T20:18:00.003-04:00

I first heard about fiddlehead ferns last year and have been practically stalking the produce section at Whole Foods, waiting for their arrival. If you are not familiar with them, they are the unfurled fronds of a young fern harvested along the eastern United States from Virginia up north to Canada. They are only available for a short 2 weeks in any area, so if you see them, grab them! If you don't live where they are grown naturally, no fear, you can purchase them here during their growing season.

If you can't find fiddlehead ferns or don't want to shell out the cash for delivery, feel free to substitute additional asparagus and leeks. Just don't miss out on this risotto!

Lemon Risotto with Fiddlehead Ferns
adapted from Apartment Therapy . serves 6

2 c fiddlehead ferns, well washed
1 c white asparagus (or green), cut into 1" pieces
6 c vegetable broth
3 T butter
2 T olive oil
2 leeks, white and light green parts only, chopped & washed
2 large garlic cloves, minced
2 c arborio rice
1/2 c dry white wine (or white cooking wine)
the juice of 1 lemon
the zest of 1 lemon
1 c grated pecorino romano (or parmesan) cheese
black pepper, to taste
1/2 c chopped walnuts, toasted

Bring a small pot of water to a boil. Add fiddlehead ferns and asparagus and cook 2 minutes. Drain and transfer immediately to a bowl of ice water to stop cooking process.

In a small saucepan, bring vegetable broth to a boil, turn down heat and keep at a low simmer. Heat 2 T butter and olive oil in a large pan over medium-high heat. Add leeks and garlic and sauté, 2 minutes. Add rice, white wine and lemon juice, cook, stirring, 2 minutes. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 4 minutes. Continue adding stock, 1 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy, 20 minutes. Add the last cup of broth, fiddlehead ferns and asparagus. Stir well.

Turn off heat and stir in 1 T butter, lemon zest and cheese. Season to taste with pepper and top with walnuts.

Spicy Fava Bean Soup with Cilantro

2009-05-06T16:02:00.011-04:00

It is unusual that twice in the past month I have prepared a puréed soup, when I normally enjoy soup with a little substance. I think it has to do with the freshness of spring vegis and how just one main ingredient can carry the entire dish. Here it is fava beans. This soup is light and works great with other dishes, so it is a perfect starter soup for Spring.

Spicy Fava Bean Soup with Cilantro
serves 6

2 T olive oil
1 medium onion, chopped
1 leek, white and green parts only, chopped & washed
4 garlic cloves, minced
2 c fresh fava beans, washed (1-1 1/2 lbs)
2 large tomatoes, chopped
1/8 c cilantro leaves
2 c water
2 c vegetable broth
2 t salt
1 t red pepper flakes
olive oil, cilantro and red pepper flakes for garnish

Heat olive oil over medium-high in a large pot and add onion. Cook, stirring, 5 minutes, and add garlic. Stir 1 minute and add fava beans, tomato, cilantro, water, vegetable broth, salt and red pepper flakes. Bring to a boil, then reduce the heat, cover and simmer 45 minutes, until the beans are tender. With an immersion blender, purée the soup (can also be done with a blender in 2 batches). Season to taste with salt. Transfer to serving bowls and top with a drizzle of olive oil, slivered cilantro leaves and red pepper flakes.

Savory Blackberry Tart

2009-05-03T20:45:00.016-04:00

Welcome May! I have been waiting so long for you to arrive. I hope you will bring long sunny days with warm breezes, trips to the beach with sunset picnics and nights around the fire with s'mores and sangria. Please don't let me down. I can think of no better way to celebrate your arrival than with a menu highlighting your finest fruits and vegis.

First course will be this tart. Hopefully you already have blackberries peeking out along the edges of your yard, if not the farmer's market will have plenty in the coming weeks. Take advantage and stock up! While most recipes that call for blackberries are sweet, this savory tart will be a welcome change.

Savory Blackberry Tart
makes 8 tarts

2 puff pastry sheets, thawed
1 c part-skim ricotta cheese
1/2 c grated asiago cheese
1 T chopped fresh rosemary leaves
zest of one lemon
juice of 1/2 lemon
1/2 t salt
1/4 t pepper
olive oil
1/2 pint blackberries

Preheat oven to 400F. Place thawed pastry sheets on a flat surface. With a 5" ring (or glass, etc) press into sheets and cut out pastry circles (each sheet should yield 4 circles). Gently press circles into muffin tins.

In a medium bowl, combine ricotta, asiago, rosemary, lemon zest, lemon juice, salt and pepper. Mix well. Spoon ricotta mixture into pastry cups. Place in preheated oven and bake 8 minutes. Remove and drizzle with olive oil, sprinkle with salt and pepper and press one blackberry into the center of each cup. Bake an additional 8-10 minutes until golden brown. Allow to cool 2-3 minutes. Transfer to serving plates and garnish with blackberries.

Rhubarb-Strawberry Cobbler with Cinnamon & Cardamom

2009-04-03T10:10:00.016-04:00

I really have only one memory of rhubarb and it is of eating a rhubarb pie as a child. I believe my mom used to grow it in her garden and would make a pie with it each year. Or perhaps it was only one year—it is a faint memory. Funny though, because I do remember exactly what it tastes like. Rhubarb has such a distinct flavor, one that could not be substituted with the same results.

And while I’m not much of a pie person these days (rolling out the dough is just NOT for me!), this Cobbler recipe from Bon Appétit was calling my name. It is sweet, slightly tart, juicy and has a wonderful crumble crunch, thanks to the almonds. This is a new rhubarb memory I will not soon be forgetting.

Rhubarb-Strawberry Cobbler with Cinnamon & Cardamom
adpated from Bon Appétit . serves 6

Topping
1/2 c old-fashioned oats
1/2 c all purpose flour
1/2 c packed golden brown sugar
1/3 c sliced almonds
1/4 t ground cinnamon
1/4 t salt
6 T butter, melted

Filling
5 c fresh rhubarb, cut into 1/2" slices (2 lbs)
2 c halved strawberries
3/4 c sugar
1/3 c fresh squeezed orange juice
2 T all purpose flour
zest of one orange
1/2 t ground cardamom
1/4 t ground cinnamon

For topping: In medium bowl, mix together oats, flour, sugar, almonds, cinnnamon and salt. Add butter, stirring well, until clumps form.

For filling: Preheat oven to 375F. In large bowl, combine all ingredients, stirring to combine. Let stand 15 minutes, until juices form.

Pour filling into a 9” x 12” casserole dish. Sprinkle topping evenly over mixture. Bake 45 minutes, until topping is golden brown and filling is bubbling thickly around edges. Serve warm.

Spring Onion Pancakes

2009-04-02T08:30:00.032-04:00

If you are looking for a truly traditional spring onion pancake, this is not it. Traditional recipes call for frying the dough in an unmentionable amount of oil. Shutter. I pretty much refuse to fry anything, so while a bit of oil is essential for taste, this pancake is baked. You still get the crunchy browned exterior, but without the extra fat (and the mess of hot oil shooting from the pan). That’s what I call compromise.

Spring Onion Pancakes

serves 6

3 c flour
1/2 c hot water
1 c cold water
1 tsp olive oil
salt, to taste
1 c spring onions, chopped (or leeks)

In a large bowl, mix the flour and hot water until crumbled. Gradually add the cold water, oil and a pinch of salt. Stir well and form into a big ball. Cover bowl with plastic wrap and let sit for 30 minutes.

Preheat oven to 400F. Transfer dough to a well floured surface and roll into a thin square, sprinkling with flour if sticky. Cover with spring onions and sprinkle with salt. From one end, roll towards the opposite end, creating a log. Cut log into 1/2" pieces and place each piece on a baking sheet, flattening to 1/4" with a spatula. Drizzle with olive oil and bake 30 minutes. Flip pancakes over and drizzle with more olive oil, if needed. Bake 15-20 minutes until golden brown. Serve warm with hot sauce or a bit of olive oil and a sprinkling of salt.