The Big Lasagna!

On Sunday, we joined several thousand people in the all-day task of simmering tomato sauce and carefully layering it between pasta and cheese. The “dinner party” was detailed in a post by Samin Nosrat and I was happy to have an occasion to put a table cloth on the dining table and eat another comforting cheesy pasta dish. It was my first time making a bechamel sauce, adding spinach to the ricotta layers of a lasagna, and actually using up the box of lasagna noodles from adding so many layers! I added some homegrown oregano to the ricotta filling, so this still has an element of backyard food.

 

 

Fresh corn off the cob with bacon and nectarines

3 slices bacon, cut into 1/2″ strips

1/2 red onion, chopped

4 cloves garlic, minced

2 ears corn, kernels removed

1 firm nectarine, chopped

Cut the bacon into 1/2 inch wide strips. Add to a pre-heated pan over medium heat and cook until the fat renders and the edges start to brown. Remove to drain on a plate lined with a paper towel. Add the chopped onion to the pan and cook until translucent. Add the garlic and cook until fragrant, around 30 seconds. Then add the corn and nectarine. When everything is soft, season with plenty of salt and pepper. Add the bacon back in and stir to combine.

Dig in!

Peach cobbler

I am all about fresh food, and that means seasonal and local food. Stone fruit are in season. Apricots and peaches are some of my favorite fruits, so of course I picked up a couple pounds of peaches at the farmer’s market to make a tasty cobbler with. Cobblers are very simple to prepare- you just have to chop some fruit and mix up a simple topping. You can do this with many kinds of stone fruits and berries- whatever is in season.

Filling:

2 lb peaches, sliced

2 T corn starch

Topping:

4 T chilled butter

1/2 cup brown sugar

1 T flour

1/2 c quick cook oatmeal

Remove the peach skin. This can be done by submerging them in boiling water for 30-60 seconds, and then immediately dunking them in a bowl of ice water. Slice the peaches into wedges and toss them with cornstarch. Distribute them evenly to lightly greased ramekins or a 9 x 9 baking dish.

Combine the flour and sugar and cut in the butter using a pastry cutter or two forks, until the mixture resembles coarse breadcrumbs. Add the oatmeal and stir to combine. Cover the peaches with a generous topping.

Bake at 400 degrees for 30-40 minutes, until the peaches are soft and the topping has browned.

Dig in!

Pecan and Kale salad with Dijon yogurt dressing

After the holidays, I felt like I hadn’t eaten anything green for a month, so I decided to whip up this kale salad.

Frosty kale is still growing in the backyard! Frost makes kale taste sweeter.

Ingredients:

1 shallot, chopped

3 tablespoons white balsamic vinegar

3 tablespoons olive oil

1 clove garlic, minced

1 tablespoon Dijon mustard

2-3 tablespoons plain yogurt

1/2 cup chopped pecans, toasted

1/4 cup dried cranberries

1/4 cup crumbled feta cheese

Begin by peeling and chopping the shallot. Add to a bowl and cover with a few tablespoons of vinegar. Add a pinch of salt and let them sit while you prepare the kale.

Meanwhile, rinse and dry the kale. Remove the stems and chop the leaves into approximately 1-inch ribbons. Add to a bowl with one tablespoon of olive oil and toss until the leaves glisten. Toast the pecans either in the oven or in a dry frying pan on the stove. Watch them carefully to prevent burning. Remove them from the heat when they become fragrant.

To the bowl with the shallots, add the olive oil, garlic, Dijon mustard, yogurt, salt, and pepper. Mix with a fork or whisk to combine.

Top the kale with dried cranberries, feta, and pecans, then toss with the dressing and dig in!

Wilted arugula and mushrooms

I had an entire bag of arugula approaching its transformation in to worm food. This recipe, which calls for wilting the arugula, is a good way to cram a lot of greens into one serving. This recipe is adapted from Deborah Madison’s Vegetable Literacy cookbook.

Heap the wilted greens on top of the mushrooms.

1/4 lb Crimini mushrooms/serving (about 8 large mushrooms)
1/2 lb arugula
4 tsp. Red wine vinegar
2 T olive oil
1/2 tsp salt
1 tsp freshly ground black pepper
1 egg (optional)

Chop the shallots and combine with the salt and red wine vinegar in a small bowl. Slice the mushrooms and add with the olive oil to a pre-heated skillet over medium-high heat. Season with salt and pepper and cook until they have released most of their liquid and it has evaporated. Turn off the heat and remove the mushrooms from the pan. Add the shallot and vinegar mixture. It should sizzle right away. Add the arugula and toss until wilted. (if it doesn’t, re-heat the pan briefly, just enough to with the arugula, not cook it.)

Serve the wilted arugula along side the mushrooms, or heap it on top. I served a soft fried egg on top of my dish for a little extra protein.

Dig in!

Mushroom stroganoff

I love mushrooms! I needed to use a pound of them which was lingering in the fridge. I made this dish vegetarian, but you could use chicken or beef stock for a little extra flavor.

1/2 lb egg noodle pasta
2 T butter
2 large shallots or one onion, chopped
1-2 lb mushrooms
2 T flour
1 c dry white wine
3/4 cup pasta water
1 tsp vegetable bullion or 1 cup of vegetable stock
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 c sour cream
Parmesan cheese

Over medium-high heat, melt butter in a skillet. Add shallots or onions and cook until tender. Add mushrooms and cook until soft and juices have mostly evaporated. Add flour and stir until the remaining moisture is soaked up. Pour in the wine, pasta water, and bullion or broth. Heat the sauce for a couple more minutes, until it begins to thicken, then remove from heat and stir in the sour cream. Add pasta to the sauce and stir to combine. Top with grated Parmesan cheese.

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Grilled salmon with honey and apricots

Salmon prepped for the grill

It’s been a little bit summery around here, so I was itching to get the grill fired up! I picked up a nice salmon filet yesterday, and had some ripe fruit from the farmer’s market. Here is what I added to the salmon:

Salmon fillet
1 –  2 tbsp honey
1 tbsp olive oil
1 tsp freshly ground black pepper
1/4 tsp salt
1/2 tsp paprika
1/4 tsp Cayenne pepper
1 apricot, sliced or chopped

Lay the salmon fillet skin-side down on a piece of aluminum foil 3 times the area of the fish. Drizzle the fish with honey and olive oil. Sprinkle with salt, pepper, paprika, and Cayenne pepper. Top with apricot slices and fold the aluminum foil closed like a burrito. Grill for 15 to 20 minutes, or until the fish is no longer red and is easily flaked with a fork.

Dig in!

I enjoyed my salmon with zucchini grilled with olive oil, balsamic vinegar, salt, and pepper, and caprese salad with fresh tomatoes from the self-planted stray tomato plant in the front yard.

Beet salad

I have been crazy about beets lately! They are beautiful at the farmer’s market, and I can’t wait until the ones I planted in the back yard are ready to eat. Beets are packed full of nutrients, including potassium and Vitamin C, and are little tubers of sweetness! You can eat the whole plant, but the root is more commonly found. Canned beets are no match for the fresh ones you can prepare yourself! I have been steaming beetroots and adding them to all kinds of salads. Here is the recipe for one of my latest salads, which I made with my dad:

1 bunch red beets

1 bunch golden beets

1/2 red onion, chopped

1/4 cup olive oil

1/4 cup vinegar (I usually use apple cider or white balsamic.)

1/2 tsp course sea salt

1/2 tsp fresh ground black pepper

Steam or roast (at 400 degrees F) the beets for 30-40 minutes, or until they fall off a fork when pierced. Place the beets in an ice bath immediately, which will make them very easy to peel. Peel the beets, and then slice or chop them . Toss with the remaining ingredients, and chill for 30-60 minutes.

Dig in!

We enjoyed our beet salad with grilled onions, asparagus, and chicken.

 

Kale salad

After a brief temperate winter, all that remains in my garden is: kale! After travelling, and eating out every meal, for a week, I returned craving some home-cooked and home-grown vegetables, so I made this tasty salad. Feel free to use my ingredients as a guideline and use whatever you have on hand.

1 bunch kale, stems removed and sliced thinly

1/3 red onion or 1 small shallot, minced

4-6 mushrooms, chopped

1/2 cup fresh tomatoes, chopped

1/4 cup sunflower seeds

1/4 cup dried cranberries

1/4 cup goat cheese or feta

dressing:

1-2 cloves of garlic, minced or mashed with a mortar

1 tsp dijon mustard

1 T olive oil

1 T apple cider vinegar

1/4 tsp black pepper

pinch salt

Massage chopped kale leaves with 1 T olive oil and a pinch of salt until the leaves glisten. Pound or mince the garlic, then whisk with the vinegar, mustard, and oil. Toss with the kale, then add the remaining ingredients and toss once more. Optional: top with fresh mint or basil, chopped.

Dig in!

Cheddar broccoli soup

On a cold day, there’s nothing like warm soup! I am avid fan of cheese, and the more the better, so this is one of my favorite soups to make. The quantities here are approximate, so feel free to adjust by what you have available or by the volume of the vegetables in your pantry. You will need:

4 Yukon Gold or Russet potatoes

3 large carrots

4 celery stalks

1 medium onion

2 broccoli crowns

4 cloves garlic

1 Tbsp butter

2 Tbsp flour

4 cups chicken or vegetable stock

2 cups milk (2% is best)

1/2 tsp salt

1 tsp fresh ground black pepper

1 tsp oregano

1 bay leaf

1/2 tsp red pepper flakes.

2 cups grated cheddar cheese

Begin by chopping the potatoes, carrots, and celery. Set aside. Heat the butter in a large pot or dutch oven and chop the onion. Add the onion to the pot with a pinch of salt and cook until soft. Then add the diced garlic and flour. Cook another 2 minutes until the garlic is fragrant and the flour has started to brown. Then add the reserved potatoes, carrots, and celery. Add enough chicken broth or vegetable stock to cover the vegetables and then add the salt, pepper, oregano, bay leaf, and red pepper flakes. Bring the soup to a simmer and cook for about 10 minutes, until the vegetables have all started to soften. Add the broccoli and milk and return to a simmer for about 10 minutes, until the vegetables are cooked. Remove the bay leaf and blend the soup in batches until about ⅔ of the mixture is blended and return to pot. If you prefer a creamier soup, blend the whole mixture! (You can use an immersion blender if you have one.) Stir in the cheese in batches. Add salt and pepper to taste.

Dig in!