Market Basket: Fall Basmati Rice Salad

I am having quite a bit of fun creating recipes for the Harvard Farmers’ Market 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 New England, 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!

Boston-area readers, the Harvard Farmers’ Market is open Saturday's from 9-1. Previous market recipes can be found here or via the link on the right nav.

Remember Kara Phillips’ fabulous Zucchini Enchilada illustration? Well, Kara has just opened an Etsy shop, aptly named cook❤love❤draw. Her custom illustrations are such a cute holiday gift, and the $35 price is more than reasonable. I am really looking to support the handmade community this season—thanks for a great idea Kara!

Fall Basmati Rice Salad
serves 4-6

2 c brown basmati rice
4 c vegetable broth
1 medium squash, peeled, seeded and cut into 1/2" cubes
1/2 small red onion, finely chopped
1 c coarsely chopped celery
1/2 c fresh chopped cilantro
1/2 c dried cranberries
1 c toasted walnuts or almonds, chopped
1/4 c olive oil
3 T soy sauce
1/2 t rice vinegar
the juice of 1 lemon
3 t ground cumin
1/8 t sugar

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.

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.

Print Recipe >

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.

Fig & Red Currant Bars

July has really been flying by for me. I have mile long list of recipes to try and a never-ending fridge full of vegis, but I am not getting much accomplished. The friend who I split my CSA with has been in Europe the last two weeks (ya, I know!), so I have been attempting to eat my way through the full share. This, along with the fact that I have been spending what’s left of my few free summer weekends lounging at the Cape leaves me only five days (if I’m optimistic) to work my way through a mess of vegis before the next round comes in. So, ya I’m behind.

But instead of concentrating on what I have on hand like a normal person, I decided to do something totally practical like buy a big box of figs. Oh, and red currants. In my defense, the season for both is limited and the red currants are oh so pretty I just couldn’t pass them up. Because apparently pretty is now a criteria for buying produce.

So I present to you Fig & Red Currant Bars, an oatmealy-fig-newton-esque bar (but SO much better), which perfectly combines all my favorite elements of baking. Sugar, alcohol and good looking produce.

If you cannot get your hands on red currants, don’t fret. While they add a delicious layer of flavor, they can be substituted with another berry (blueberries…mmm…) or left out if you’re a fig-only kind of fanatic.

Fig & Red Currant Bars
serves 6-8

Streusel Dough
1 1/2 sticks butter, melted (12 T)
1 c packed light brown sugar, divided
1 banana, mashed
3/4 t salt
1 1/2 c oats
1 1/2 c all-purpose flour

Filling
10-12 Black Mission figs, finely chopped
1/2 c red currants (plus additional for garnish)
1 c orange juice
1/4 c agave nectar
1/4 c packed light brown sugar
1/2 t ground cloves
2 T dark rum or Cognac

Preheat oven to 325F. Line a 13x9 baking pan with parchment paper, allowing ends to overhang. In a large bowl, combine butter, 3/4 c brown sugar, banana and salt. Stir well. Add oats and flour, and mix until well combined. Transfer half (or a bit more) of the dough to the baking pan, pressing into a thin layer evenly in the bottom. Add 1/4 c brown sugar to the remainder of the streusel dough in the bowl, stir, and set aside. Freeze baking pan 8-10 minutes, until dough is firm. Transfer to oven and bake for 20 minutes. Remove from oven and set aside. Increase oven temperature to 350F.

Combine filling ingredients in a medium saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes. Add in red currants and simmer an additional 10-15 minutes, stirring, until most of the liquid is absorbed. Spread filling evenly over crust. Scoop streusel dough, in small clumps, over filling. Sprinkle with additional red currants. Bake, 20-25 minutes, until streusel topping is golden brown. Carefully lift using parchment overhang and transfer to a cutting board. Allow to cool and cut into 2” squares.

From-Your-Garden Lentil Salad

It is officially summer (regardless of the crazy temperatures). So, if you haven’t already enjoyed a summer bash or two, they will no doubt be coming your way. Over the next few weeks I want to share with you a few of my favorite summer salads. They are perfect for the impromptu neighborhood gathering, a July 4th BBQ at the beach or a quick weeknight dinner with the fam. Each salad features a variety of ingredients, including fresh vegis (which can easily be substituted for what you have on hand), a grain or bean, cheese, nuts and an effortless dressing. They are everything summer should be about—fun, color, simplicity and enjoying the outdoors. Feel free to make them ahead of time which will let the flavors meld and save you stress. Just add any nut/cheese or delicate vegis (like greens, which may wilt) right before serving. First up, is a lentil salad ideal for radish season. The colors on this one just scream P-A-R-T-Y!

From-Your-Garden Lentil Salad
adapted from Bon Appétit . serves 4

1 c lentils (I used black)
2 c cherry tomatoes, halved
1 small red onion, chopped
1 small bunch radishes, sliced very thin
1 green bell pepper, chopped
1/2 c fresh cilantro leaves, chopped
1/3 c pitted kalamata olives, chopped
3 T capers
1/2 c olive oil
3 T fresh lemon juice
1 c feta cheese, crumbled

In pot of boiling salted water, cook lentils until just tender, about 20 minutes. Drain well and place in large serving bowl. Mix in tomatoes, onion, radishes, pepper, cilantro, olives and capers. In a small bowl, pour olive oil. Whisk in lemon juice and season to taste with salt and pepper. Add dressing to the lentil salad, tossing to coat. Before serving, mix in feta, tossing lightly.

Lemon Risotto with Fiddlehead Ferns

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.

Indian Lentils over Rice

I love it when my friends can cook. Even better, I love it when my friends can cook something I have limited cultural experience with. Like Indian food. Having a friend from India is a huge blessing when it comes to learning the culture, discovering new spices and day-dreaming of far off places. Doesn’t hurt that she brings me back gorgeous silk scarfs each time she travels to visit her family. I look forward to home cooked Indian meals, each as delicious as the next, and I appreciate how the simple cuisine makes vegetarian eating easy. I have begged and pleaded for recipes, but because she cooks from the heart instead of a book, sometimes replicating can be a bit daunting. However, I believe I have hit this one head on.

Indian Lentils over Rice
serves 6

2 c lentils (any color you prefer)
5 c water
1 medium onion, chopped
3-4 large garlic cloves, minced
1 T fresh ginger, minced or grated
1 green chili pepper, minced
1 14-oz can tomato sauce
2 T olive oil
1 T coriander leaves
1 T ground cumin
1 t cumin seeds
1 t turmeric powder
1 t chili powder
1 T salt
15.5-oz can kidney beans, drained and rinsed
1/2 pint light cream
large handful cilantro, chopped

In a large saucepan, combine lentils with water. Bring to a boil and then reduce to a simmer. Add onion, garlic, ginger, chili pepper and tomato sauce. In a skillet, heat olive oil and add coriander, ground cumin, cumin seeds, turmeric, chili powder and. Stirring, cook 2 minutes. Add spices to the simmering lentils. Cook lentils 20-30 minutes, until tender (Mixture should be well combined, but a stew-like consistency). Add kidney beans, cream and cilantro. Stir well and cook 5 minutes, or until heated through. Serve over rice or scoop up with fresh naan.

Grain & Garbanzo Stuffed Peppers

Growing up, my mom would always have a healthy dinner waiting as my brother and I came home exhausted and hungry from a long day of school and sports. The four of us would have dinner at the kitchen table, and without knowing it, I was instilled with the values of family and healthy eating. (Thanks, mom!) One of my favorite meals was stuffed peppers, which after simmering all day in the crock pot yielded such juicy, yummy peppers. I love recreating this dish, which can be stuffed with so many goodies. Rice, beans, meats, vegis, cheeses—whatever your heart’s desire, or more appropriately, whatever is in season or you have on hand. And if you are too rushed, lazy or disorganized (or god-help-you, all three) to get the crock pot going in the am, these cook up just as juicy in the oven. See? Options all around.

Grain & Garbanzo Stuffed Peppers
serves 6

1 c water
1/2 c brown rice
3 large bell peppers
2 t olive oil
1 small onion, chopped
2 large garlic cloves, minced
1 small squash, chopped (or zucchini, in summer)
2 t fresh thyme leaves
1/2 t salt
1 c cherry tomatoes, quartered
3 T tomato paste
15.5-oz can chickpeas, drained and rinsed
1 c crumbled feta cheese

Preheat oven to 350F. In a saucepan, bring water to a boil, add the rice, cook 30-50 minutes (according to package directions). While rice is cooking, cut the peppers in half length-wise, remove the stems and scoop out the seeds. Place peppers cut side up in a non-stick baking dish, drizzle with olive oil and roast for 25 minutes.

In a large skillet, heat oil and add onion, garlic, squash, thyme, and salt. Cook, stirring frequently, 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, tomato paste, chickpeas, cooked rice and feta. Season to taste with salt and pepper. Fill roasted peppers with the vegi-rice mixture. Bake 10 minutes.

Leek & Cauliflower Risotto

Today I lost my virginity. To leeks (get your mind out of the gutter people, this is a food blog).­ I had been afraid of leeks in the past. They seemed boring to me, like an oversized scallion, but without a smell. I even let one go bad in my fridge this past CSA season while I was figuring out what I was going to do with the darn thing. I hate watching fresh produce die. However there was nothing to do but move on and make a mental note to conquer my fear of leeks pronto. And my fist attempt was quite tasty if I do say so myself.

Leek & Cauliflower Risotto
adapted from Gourmet . serves 4

2 medium leeks (white and pale green parts only), finely chopped
1 medium head cauliflower (2 lbs), cut into 1” wide florets
3 1/2 c vegetable broth
1 1/2 c water
3 T butter
1 c Arborio rice
3/4 c finely grated Parmesan cheese (1 1/2 oz)
1 roasted red pepper, chopped
2 T fresh cilantro or parsley, chopped

Wash chopped leeks in a colander to remove dirt. In a large pot of boiling salted water, blanch leek and cauliflower, 1 minute. Drain in a colander and rinse with cold water to stop cooking.

Bring stock and water to a boil in a small saucepan and keep stock at a simmer. Heat 2 T butter in a large stockpot over medium-high heat until foam subsides. Sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy, 20 to 25 minutes.

Remove from heat and stir in 1 T butter, cheese and roasted red pepper. Season to taste with salt and pepper and top with cilantro.

Lemon-Rice Soup

I previously worked with a Greek woman who made this fabulous lemon-rice soup. She would make a large batch and bring it in to work for everyone to enjoy (it was a small company!). Upon my first taste, I feel in love with the simple, lemony soup. I found myself craving this soup the other day, but fast forward 4 years, a new job and one big move later and I have long since lost the recipe. But, recreating an old favorite for my palette is half the fun. I stuck with the essentials—fresh squeezed lemon, creamy Arborio rice and a light vegetable broth. Replaced the egg with silken tofu for a healthier vegan alternative. And topped it off with lemon zest and fresh cracked black pepper. Served with a crusty French bread drizzled with olive oil, it could not be more satisfying.

Lemon-Rice Soup
serves 4

6 c vegetable broth
1 c Arborio rice
1/2 c fresh squeezed lemon juice
1/2 lb silken tofu
the zest of 1 lemon
fresh cracked black pepper

In a large stockpot, bring vegetable broth to a boil. Add Arborio rice, reduce heat, cover and simmer 15-20 minutes or until rice is cooked. Blend the lemon juice and tofu until well combined. Add to the stockpot, stir and continue to simmer five minutes. To serve, ladle into soup bowls and top with lemon zest and black pepper.