Parmesan & Cracked-Pepper Crackers

When the wonderful Vicki of Simply Hue asked me if I would like to share a few holiday recipes with her readers, I immediately thought of this brie 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.

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 Simply Hue for my Baked Holiday Brie, 3-Minute Roasted Red Pepper Dip and more holiday inspiration from Vicki.

Parmesan & Cracked-Pepper Crackers
makes 3 dozen crackers . adapted from various sources

1/2 c flour
1/4 c whole-wheat flour, plus more for dusting
1 1/2 c grated Parmesan cheese (about 6 oz)
4 T unsalted butter, softened (1/2 stick)
1/2 t salt, plus additional for garnish
1 1/2 t cracked black pepper, plus additional for garnish
1-2 T milk (or water)

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.

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.

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.

Eggplant Roll-Ups

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.

Exotic Mushroom Gravy

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.

Harvest Hummus

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.

Fall Panzanella with Pomegranate Dressing

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.

Spring brought this one with leeks and asparagus, summer I kept it (somewhat) traditional with tomatoes, 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.

But I can’t make any promises.

Fall Panzanella
serves 4

salad
1/2 loaf wheat ciabatta bread, cut into 1" cubes
3 T olive oil
salt and pepper, to taste
2 apples, cored and cut into cubes
3 celery sticks, chopped
2 T fresh herbs (I used sage & rosemary)
1/2 c pomegranate seeds

dressing
1/4 c pomegranate juice
1/4 c olive oil
1/2 t salt
2 t honey
1 t apple cider vinegar

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.

In a small bowl, whisk together all dressing ingredients. Add to salad, tossing to combine. Season to taste, and serve immediately.

Asiago Sweet Potatoes

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?).

First, I went on a bit of a mandoline-slicing-caramelized-onion-kick. Then I was on to potatoes. Now, its onions AND potatoes. I know, things are getting crazy around here.

I’m gearing up for Halloween.

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.

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.

Asiago Sweet Potatoes
serves 4

4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese

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.

Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.

Market Basket: Apple, Cheddar & Thyme Galette

I’ve shared with you before my affinity for turning traditionally sweet dishes into savory ones. First, there was the Blackberry Tart. Followed by the French Toast. And now, an apple galette. It’s quite evident I have an addiction.

And it’s called salt.

I enjoy a good apple pie or cobbler. And if there is caramel sauce involved, please step aside. But, I thought it would be fun to change things up a bit for week 5 of the Harvard Farmers’ Market. When I visited this past Saturday, I chatted with the lovely lady at Springdell Farm about my intentions. She suggested MacIntosh and Sanza apples and filled my bag with a half-dozen of each. Always eager to help, Tommy carried the bag to the car and exclaimed that this was much easier than apple picking. Nice try. There is still a good month left for apple picking here in New England and I have my sights set on many, many caramel apple treats.

Boston-area readers, stop by the Harvard Farmers’ Market this Saturday from 9-1 for local produce, breads, cheese, meats and handmade goodies. And visit Springdell Farm at their little white farm stand on 119 in Littleton. Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.

Apple, Cheddar & Thyme Galette
serves 4 as an appetizer

1 puff pastry sheet, rolled thin
1 c and 1 T shredded sharp Cheddar cheese
1 t salt
1/2 t pepper
2 t fresh thyme leaves, plus additional for garnish
3 apples, peeled, cored, and cut into 1/4" slices
juice of 1 lemon
2 T honey
1/2 t cinnamon

Preheat oven to 400F. Place pastry on a non-stick baking sheet, and trim edges to make a circle. In a small bowl, mix together 1 c Cheddar, salt, pepper and thyme. Sprinkle pastry with cheese, leaving a 1" border on all sides. In a large bowl, combine apple slices, lemon juice, honey and cinnamon. Mix well. Arrange apples on pastry, on top of Cheddar. Fold edges of pastry toward center, pressing gently to seal (dough will only partially cover apples). Sprinkle with 1 T Cheddar and garnish with thyme. Transfer baking sheet to oven, and bake for 30 minutes, pressing pastry sides in every 10 minutes, if needed, until crust is golden brown.

Market Basket: Corn, Edamame & Black Bean Salad

Can you believe it is September? I still have plenty of summer recipes to try, and this weekend, Labor Day, is the un-official end of summer. Although, since I am in total denial I may try to stick in a few more summer recipes this next week. Growing season in New England is behind because of the crazy weather we had in early summer. Think rain. Lots and lots of rain. So I think I may be justified in another tomato recipe (or two).

If you know me outside of this blog, you know that I am a total summer person through-and-through. And while I like fall on principal, I don’t like what follows it. Please don’t make me say it. It’s much too early for the w word. That’s where corn comes in. While evoking memories of summer barbeques, it easily makes the transition to fall with heartier dishes. If I must make the transition, corn is the perfect way to do it. This Saturday is the third week of the Harvard Farmers’ Market, and rest assured, corn will be available! If you are in the Boston-area definitely stop by from 9-1 for local produce, breads, cheese, meats and handmade goodies. If not, get your hands on some corn, as this simple salad is perfect for your Labor Day barbeque.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav.



Corn, Edamame & Black Bean Salad
serves 4

kernels from 2 ears cooked fresh corn
2 c cooked edamame, pods discarded
15.5-oz can black beans, drained and rinsed
2 roasted red peppers, chopped
1/2 c dried cranberries
1/2 small red onion, finely chopped
1/4 c cilantro, chopped
3 T olive oil
1 T white wine vinegar
1 t salt
1/2 t pepper
pinch cayenne pepper

In a large bowl, combine corn, black beans, edamame, roasted red pepper, cranberries, onion and cilantro. Add olive oil, vinegar, salt, pepper and cayenne. Toss to combine.

Berry-Almond Crumble

Three years ago today, Tommy and I were married.

Like many brides, I was wrapped up in the planning process leading up to the wedding. Swept away by invitations and gorgeous gowns. Overwhelmed by color options. I was getting married in the Cape, by the beach, so blue was a natural choice. But blue was so ordinary. And expected. And that, I did not want. The idea of seashell cakes and blue hydrangeas completely turned me off. However, in perusing flower ideas, I was completely drawn to cranberries in the bouquet. Yet cranberries screamed fall, not August. But blueberries screamed August! After finding a florist who could make my wacky request a reality, I became dubbed the blueberry bride. And then became a tad obsessed. Blueberries in the champagne! Blueberries in the cake! Blueberries as favors! Blueberries EVERYWHERE!

Now, as August rolls around and fresh blueberries are here once again, I smile, remembering how even months after the wedding celebration we would find leftover blueberries hiding in a bag or under a table. August 26 holds a special place in my heart. But so do blueberries. On the eve of our anniversary I could think of no better treat than to savor the sweet taste of blueberries, and remember the day, three year ago, that we became husband and wife.

Berry-Almond Crumble
serves 4-6

filling
2 1/2 c berries (I used blueberries & raspberries)
2 T sugar
1 T flour
1 t cornstarch

topping
1/2 c slivered almonds, chopped
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1 t cinnamon
1/4 t salt
1/2 c butter, melted (1 stick)
1/4 t vanilla extract

Preheat oven to 350F. In a bowl, combine filling ingredients, mixing well. Set aside.

In a large bowl, mix together almonds, flour, brown sugar, sugar, cinnamon and salt. Stir in butter and vanilla, mixing well, until it mixture becomes crumbly.

Spread filling evenly in a 8" square baking dish. Spoon topping over filling, and place in oven. Bake 30 minutes, until topping is golden brown and fruit is bubbling.

Watermelon, Tomato & Feta Salad

I first tasted the combination of watermelon, tomato and feta three years ago, and it opened my eyes to the world of unusual food combination. It’s a pairing your taste buds remember come fall, that fill your dreams during the cold winter and will make your mouth water when the first summer tomatoes arrive on the vine. But you must be patient. If you can wait for the height of the season, you will be rewarded generously.

In the past few years, watermelon-tomato salads have made the rounds. You will find recipes with mint, some with cucumber, and a few with the added crunch of almonds or pine nuts. I have tried different combinations, but this is my favorite. Each juicy, sweet, salty bite just screams SUMMER. And I don’t think there is anything better than that.

Watermelon, Tomato & Feta Salad
serves 4

4 c cubed seedless watermelon
20 cherry tomatoes, halved
4 c arugula
3 T chopped fresh basil
1 t salt
4 T olive oil
1 T red wine vinegar
1/2 t pepper
1 c crumbled feta cheese

In a large bowl, combine watermelon, tomatoes, arugula and basil. Sprinkle with salt, and toss. Add olive oil, vinegar and pepper, and toss until well combined. Top with feta cheese.

Note: This salad should be assembled just before serving.

Tomato & Goat Cheese Tart

When Tommy and I first began dating, we took a road trip to Montreal. Arriving to the city late in the evening, we grabbed a drink and dinner at the hotel bar. A hidden culinary gem it was not, and the goat cheese pizza we ordered turned out to be a huge mistake. It was disgusting. The cheese was sour, and most likely rotten. A taste like that is not soon forgotten.

While my faith in goat cheese has be restored in the past few years, Tommy runs the opposite direction at the mere mention. Sometimes I use it deceitfully to my advantage. Oh, this cookie? Sorry, it has goat cheese it in. This fudge sundae? Yup, goat cheese again!

I have tried to sneak goat cheese into dishes, bribed him into trying bites, but he refuses, shakes his head continuously, and utters "Montreal" under this breath. So when I made this tart over the weekend, I knew he wouldn't be interested. But by the next afternoon, the leftovers taunted him as lunch time approached and his stomach began to rumble. A few minutes later I hear, “Oh my god, this is really good!” Damnit. Now I’m going to have to find another way to keep him from eating all my cookies.

Tomato & Goat Cheese Tart
serves 4

1 pastry puff sheet, rolled thin
3 eggs
1/4 c milk
3-4 oz crumbled goat cheese
3 T grated parmesan cheese
1/4 c basil leaves, roughly chopped
1 t salt
1/2 t pepper
1 T olive oil
2 garlic cloves, minced
2 leeks (white and green parts only), chopped
2 tomatoes, sliced thin

Preheat oven to 350F. In a 9 1/2” tart pan, press pastry sheet firmly into bottom and edges. Trim and discard excess. Pierce all over with a fork and place in freezer, 5-7 minutes. Transfer to oven and bake 5 minutes. Set aside.

In a large bowl, beat eggs with milk. Stir in goat cheese, parmesan, basil, salt and pepper, and set aside. In a medium saucepan, heat olive oil over medium-high heat. Add garlic and leeks, and sauté 5-7 minutes, until garlic in golden brown. Transfer to bowl with eggs and stir well. Pour mixture into pre-baked pastry puff. Lay tomato slices on top.

Place in oven and bake 35 minutes, until top puffs and begins to brown. Transfer to counter and allow to cool. Press bottom of tart pan up, releasing sides and place on a flat surface. Cut into wedges to serve.

Tomato Panzanella

I personally have a love affair with panzanella. In spring, I enjoyed this version, all the while dreaming about tomato season and a summer variety. It’s here! It’s here! If you come to my house for dinner in July or August, chances are a tomato panzanella will be on the menu. Partly because it is my favorite summer dish, and partly because it pleases everyone. A vegetarian feeding a crowd of meat eaters isn’t always an easy challenge. Instead of putting the focus on meat vs vegi, I choose to focus on healthy, seasonal food that will leave everyone satisfied and not wondering where the meat is. The idea is about good food, and that’s that.

A panzanella is an excellent go-to meal for any time of the year. It is a snap to whip up and flexible for throwing in what you have on hand. Try adding in or substituting other summer favorites such as arugula, roasted tomatoes, corn or green beans. Just keep it simple and remember the basics: homemade croutons, a simple vinaigrette, seasonal vegis and herbs.

Tomato Panzanella
serves 4

croutons
3 c Italian bread, cut or torn into 1” pieces
olive oil
salt and pepper, to taste

salad
4 large tomatoes, cut into wedges
14-oz can artichoke hearts, drained and coarsely chopped*
1 c pitted kalamata olives, coarsely chopped
1/2 c coarsely chopped fresh basil leaves
3 T coarsely chopped fresh mint

dressing
1/3 c olive oil
1/4 c white wine vinegar
1 large garlic clove, minced
1/2 t salt
1/4 t pepper

Place the bread on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Broil 2-4 minutes, until golden brown. Remove from oven, and transfer to a large bowl. Add the tomatoes, artichokes, olives and basil. Toss to combine.

In a small bowl, combine all dressing ingredients. Stir well, and drizzle over the salad. Toss, and season to taste with salt and pepper. (Dish can be prepared ahead of time, with croutons added just before serving).

*substitution: 15.5-oz can cannelloni beans, drained and rinsed

Baked Brie with Rosemary, Almond & Cherries

My memories of baked brie are tied to times of gathering—the cranberry, pecan and honey version my mom made for Thanksgiving just hours after I became engaged or the jam and pasty-wrapped version my cousin makes for impromptu cookouts at the Cape. But I was feeling a bit too healthy from all the greens, so baked brie for dinner it was. It has fruit, right? And seasonal fruit at that! And honestly how can you turn down something literally oozing with this must goodness? The human mind is not capable of such will power. At least mine is not.

Baked Brie with Rosemary, Almond & Cherries
serves 4-6 as an appetizer

2 T chopped fresh rosemary
2 T chopped slivered almonds
2 T honey
1 brie cheese round
8 fresh cherries, pitted and chopped
crackers (of your choice)

Preheat oven to 400F. In a small bowl, combine rosemary and almonds. With a pastry brush (or knife), coat the sides of the brie with honey and dip into rosemary-almond mixture, pressing. Place brie on a baking sheet. Brush the top with honey and sprinkle with the remaining herb mixture. Place in oven and bake 20 minutes. Remove brie from oven and top with chopped cherries. Bake an additional 5-10 minutes until brie is soft when cut. Serve with crackers.

Tri-Color Radish Crostini

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.

Pineapple and Red Pepper Salad with Black-Eyed Peas

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.

Irish Vintage Cheddar and Beer Fondue

St. Patrick’s Day in Boston is a huge celebration. On Sunday was the big Southie parade which is one big party for the college crowd and anyone else who can keep up drinking green keg beer for 8 hours. Today, bars open as early as 6am and starting serving alcohol at 8am. As you can well imagine things get a bit roudy come happy hour. It’s hard to live in the area and not get in the Irish sprit for a least a few days this week. I had bookmarked this recipe as a perfect fit for St. Patty’s Day. It’s fun and simple. And it involves beer, of course! The original Bon Appétit recipe calls for Guinness, but I used Sam Adams Light and it was so delicious I wouldn’t change a thing next time around. So use your favorite brew, because you only use one beer in the fondue and you’ll have 5 more to drink!

Irish Vintage Cheddar and Beer Fondue
adapted from Bon Appétit . serves 4

1 large bunch asparagus, ends trimmed
4 small red-skinned potatoes, quartered
2 apples, cored, cut into wedges
1 loaf ciabatta bread, cubed
1 lb Vintage Irish cheddar cheese, grated
2 1/2 T all purpose flour
1 c Sam Adams Light, or your favorite brew
6 T frozen apple juice concentrate, thawed
1 T Dijon mustard
black pepper, to taste

Bring a medium pot of water to a boil. Steam potatoes until tender, about 15 minutes, adding in asparagus last last two minutes of cooking time. Arrange vegetables, apples and bread on a large serving platter.

Toss cheese with flour in large bowl. Bring beer, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, whisking constantly, until cheese is melted and smooth. Season to taste with pepper. Transfer fondue to bowl or a fondue pot, if available. Serve with the platter of vegis, fruit and bread. Use forks or fondue sticks to dip.