Red Lentils and Root Vegetables

I love the color of red lentils, and they taste great too!  This dish comes together quickly and makes a hearty meal.  Even my brother liked it, so that's pretty high praise.

Red Lentils and Root Vegetables

Serves 6-8
Prep time: 10 minutes
Total time: 1 hour, 15 minutes

Ingredients:

1 cup diced onions
1 lb assorted root vegetables, chopped – sweet potatoes, carrots, parsnips*
3 cloves garlic, minced
4 oz diced prosciutto
1 32oz can crushed tomatoes
24-32oz low-sodium chicken broth
1 lb (about 2 cups) red lentils, washed and picked through
Spices to taste – oregano, red pepper flakes, salt, and pepper
3 cups cooked brown rice

Directions:

1. Cook brown rice according to package instructions to make approximately 3 cups cooked.

2. Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon of oil over medium heat.  Add the onions and cook until softened, about 5-7 minutes.  Add in the root vegetables and continue to cook for 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the prosciutto and allow to crisp, about 5 minutes.

3.  Pour in the lentils, tomatoes, and chicken broth.  Add more chicken broth (closer to 32oz) if you want more of a stew, and add less (toward the 24oz end) if you want a thicker concoction.  Bring to a boil, and then partially cover and simmer for 30 minutes.  Season with oregano and red pepper flakes as desired.  Salt and pepper to taste.

4.  Add in the brown rice and stir to combine.  Serve as is or top with some roasted chicken for extra protein.


*Whole Foods has an assorted frozen root vegetable mix!

Slow Cooker Mexican Chicken Stew

Being on the wards, I need a delicious lunch to motivate me through morning rounds.  This stew hits the spot!  Packed with veggies, protein, and good carbs, it is just the dish to power me through my afternoon workload.  

Pro Tip: If you don't have a crockpot, get yourself one.  Easy meal prep, minimal effort, incredible food.  It is a life-saver during busy rotations.  You can make almost anything in it!

Slow Cooker Mexican Chicken Stew

Serves 6-8

Prep time: 20 minutes

Total time: 6 hours, 20 minutes

Ingredients:

For the chicken, 

1 tablespoon chili powder

1/2 tablespoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon granulated onion

1/4 teaspoon dried cilantro

1/4 teaspoon ground oregano

1/8 teaspoon cayenne pepper

Dash cinnamon

1lb boneless, skinless chicken breast

1 1/2 cup diced onion

1 5oz bag chopped frozen spinach

3 bell peppers, seeded and diced

1 15oz can diced tomatoes

1 15oz can black beans, drained and rinsed

Salt and pepper

3 cups cooked brown rice

Directions:

1. Mix together the spices in a large shallow bowl.  In a second shallow bowl pour 2 tablespoons canola oil.  Drag each chicken breast in oil, then coat with spices.  Set aside.  

2.  In a crockpot, add the onions, spinach, and bell peppers.  Stir in the tomatoes and black beans.  Add 1 teaspoon each of salt and pepper.  Add in the chicken breasts.  Cover and cook for 6 hours on low.  

3.  Cook brown rice according to directions.  Shred any remaining chicken chunks by running two forks through the pot.  Stir in the brown rice.  Add salt and pepper to taste.  Serve with cheese or avocado.  

Southern Savory Grits

Top this beauty with some pulled pork barbecue, and you've got yourself a nice Southern dinner.

Southern Savory Grits

Serves 6
Time: 1 hour

Ingredients:

1 1/2 cups stone-ground yellow or white grits, washed and kernels removed
4 tablespoons butter
1 cup diced onions
2 cloves garlic, minced
1.5 cup chopped okra
1.5 cup chopped broccoli
2 TBS chipotle in adobo, seeds removed
1 28oz diced tomatoes (undrained)
1 teaspoon Lawry's seasoned salt
1 teaspoon pepper

Directions:

1. In a large Dutch oven, melt the butter over medium heat.  Add the onions and allow to soften, 5-7 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  

2.  Add the okra and broccoli and allow to cook for 5 minutes.  Pour in the grits and stir in the tomatoes, chipotle, and 1.5 cups water.  Bring the mixture to a boil, then allow to simmer for 45 minutes.  Stir frequently, scrapping the bottom of the pot to keep the grits from burning.

3.  Once the grits have thickened, salt and pepper to taste.  Serve with your choice of meat over the top.

Thai Peanut Chicken

Forget take-out Thai, this recipe was quick, easy, and healthy!  Expanding the ethnic repertoire beyond Italian and Mexican, gotta start with something simple.

Thai Peanut Chicken

Serves 4
Time: 30 minutes

Ingredients:

1 lb boneless, skinless chicken breast, cut into 1" pieces
1 bag frozen stir-fry vegetables
8 oz pad thai brown rice noodles
1/3 cup coconut milk
1/4 cup crunchy peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
1 1/2 tablespoons lime juice

Directions:

1.  In a large skillet, heat 1/2 tablespoon neutral oil over medium heat.  Cook the chicken until no longer pink, 7-10 minutes.  Add in the stir-fry vegetables and continue to cook until heated through.  Turn heat to low.

2. Bring large pot of well-salted water to boil.  Add noodles and cook for 5-6 minutes, according to the package instructions.  Drain and add to the chicken-vegetable mixture.

3. In a large bowl, whisk together the coconut milk, peanut butter, soy sauce, fish sauce, and lime juice.  Pour over the chicken, veggies, and noodles, mixing until everything is evenly coated in sauce.  Serve immediately!

Thai Peanut sauce courtesy of Mark Bittman, NYT

Bread and Butter Pickles

I wanted to try canning this year, but time (aka cucumber season) got away from me.  I did manage to make these refrigerator bread and butter pickles though, and they were amazing.  At first I thought it made a lot and how would I eat three jars of pickles in two weeks...it was quite easy.

I got a pickle, hey hey!

Bread and Butter Pickles

Yield: 4 cups of pickles
Time: 3 hours
Hands-on time: 15 minutes

Ingredients:

1 1/2 lb cucumbers (about 5 1/2 cups), sliced to 1/4-inch thickness
1 1/2 tablespoons kosher salt
1 medium sweet onion, sliced thin
1 cup sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric

Directions:

1. Thoroughly salt the cucumbers in a large bowl.  Cover and chill for 1.5 hours.  Transfer the cucumbers to a colander and rinse well under cold water.  Drain well and return cucumbers to bowl.  Add the onions to the cucumbers and toss to combine.

2. In a medium saucepan over medium heat, add the remaining ingredients and bring to a simmer.  Stir until the sugar dissolves.  Pour the hot pickling mixture over the cucumbers and onions.  Let stand at room temperature for 1 hour.  Divide into jars and refrigerate for at least 24 hours before eating.  Pickles keep in the refrigerator for 2 weeks.


Recipe adapted from Brown Eyed Baker

Stuffed Bell Peppers

For great tex-mex flavor, try these stuffed bell peppers!

Stuffed Bell Peppers

Yield: 4 peppers
Time: 1 hour

Ingredients:

1/2 cup brown rice, cooked according to package
1 tablespoon canola oil
1 small onion, diced
1/3 lb chorizo, uncased
2 cloves garlic, minced
15 oz can diced tomatoes, drained
15 oz can black beans, drained
8 oz sauce of choice – enchilada, taco, or Pumpkin Chipotle Roasting Sauce
1/2 cup corn
1/2 cup Mexican blend shredded cheese
4 bell peppers, roughly equal in size, cored and seeded

Directions:

1.  Preheat the oven to 350ºF.  Choose a pan that will allow the peppers to stand upright but be snug against each other.  Set the peppers in the pan.

2. In a large skillet, heat the oil over medium heat, then add the onion and chorizo, cooking until onion is softened and meat cooked, 5-7 minutes.  Add garlic and cook until fragrant, 30 seconds.  Add the tomatoes, beans, sauce, and corn, and simmer for 10 minutes.  Stir in the rice and cheese.

3.  Using a spoon, pack the mixture into the peppers.  Cover with foil and transfer to the oven, cooking for 25 minutes.  Uncover and cook for another 10-15 minutes, until the filling begins to brown on the top and the pepper has softened.

Sweet Potato Fries

If there are sweet potato fries on the menu, I'm ordering them.  It's one of the few decisions that I don't overthink when eating out.  They're just so damn delicious, every time, it's incredible.  However, I have struggled to recreate these crispy gems at home...until now.  I have tinkered with this recipe several times of late, and I have identified several key points:

• Slice the fries thin.  Too thick, and the crisp does not happen.
• Less oil is more.  Too much, and the crisp does not happen.
• Flip the fries at half-way.  Unless you like extra-charred on one side, in which case, don't flip.
• Cornstarch is crispy's best friend.

Now you are ready to conquer the crispy sweet potato fry.

Sweet Potato Fries

Yield: 1 large or 2 small servings

Time: 30 minutes

Ingredients:

1 medium sweet potato, peeled and sliced into 1/4 - 1/2 inch fries

1 tablespoon canola oil

2 teaspoons cornstarch

Spices of your choice (go Cajun, sweet, or herbs & Parmesan...endless possibilities)

Salt and pepper to taste

Directions:

1. Preheat the oven to 425ºF.  Use a non-stick baking sheet for best results.  

2.  Add the oil, cornstarch, spices, and salt and pepper to a large ziplock bag.  Add the cut potato and seal shut.  Shake the bag vigorously until fries are evenly coated with the mixture.  

3. Lay the fries in a single sheet on the baking sheet.  Bake for 13-15 minutes, then flip the fries in small batches until all are turned.  Bake for another 10-12 minutes until golden.  Enjoy while hot!

Ready for the oven!

Crispy and ready to eat!

Recipe adapted from Cookie + Katie

Roasted Eggplant

Eggplant is delicious, especially when paired with pasta.  Here is a simple way to prepare it, plus a suggestion for a pasta dish!

Roasted Eggplant

Ingredients:

1 medium eggplant
Kosher salt
Canola or olive oil
Fresh ground pepper

Directions:

1.  Preheat the oven to 350ºF.  Remove the stems and skin the eggplant.  Cut into 1/2-inch cubes.  Place the cubes in a colander in the sink and salt generously with kosher salt.  Let sit for 20 to 30 minutes, allowing any excess liquid to drain.  Pat dry with paper towels.

2.  Place the cubes in a gallon ziplock bag and pour in 2 tablespoons of oil and pepper to taste.  Seal the bag and shake, thoroughly coating the eggplant in oil and pepper.  Spread in a single layer on a baking sheet and roast for 15 to 20 minutes, or until lightly browned.

Spaghetti with Roasted Eggplant and Tomato Sauce

Goat cheese pairs really well with eggplant in this easy weeknight dinner!

Serves 4

Ingredients:

8 oz spaghetti
1 Roasted Eggplant (see above)
1 batch of Fast Tomato Sauce
4 tablespoons bread crumbs
Crumbled goat cheese
Fresh ground pepper

Directions:

Prepare spaghetti according to package.  Over low heat, toast the bread crumbs in a nonstick skillet, tossing occasionally to avoid burning.  For each serving, layer on sauce, eggplant, 1 tablespoon of toasted breadcrumbs, and crumbled goat cheese.  Top with fresh ground pepper and serve immediately!

Roasted Spaghetti Squash

Spaghetti squash is the delicious alternative to pasta when you're trying to eat more vegetables but are craving the pasta vibe.  It is very easy to make, and with no extra effort on your part, really will come out like noodles.  None of that fancy zucchini-noodle press gizmo stuff, you just need an oven and a fork to create the perfect pasta substitute.

Roasted Spaghetti Squash

Serves 4
Time: 30-45 minutes, depending on the size of squash

Ingredients:

1 spaghetti squash

Directions:

1.  Preheat the oven to 400ºF.  Slice the squash in half length-wise.  Scoop out the seeds and stringy flesh as you would from a melon or other squash.  Put the squash halves face-down on a baking sheet.  Cook for 30 to 45 minutes, depending on the size of the squash.  The bigger the squash, the longer the cook time.

2.  When the squash is tender, remove from the oven and allow to cool for five minutes.  Using a fork, gently scrape out the flesh into a bowl.  Prepare as desired.

Maple Bourbon Mashed Sweet Potatoes

I know it's been a while, but I'm back with new recipes!  I've finished my second year of medical school (what?!) and am knee deep in studying for Step 1 Boards (yikes).  It'll all be over June 5th, so until then, I'll be sticking to quick and easy recipes, albeit still utterly delicious.  Hope you enjoy!

I've been experimenting with this recipe for a couple of months, and it is now ready to be shared with all of you!  Huzzah!  I have always loved mashed potatoes, but I've been hesitant to make them on my own because I knew they would not be as good as my dad's.  He is the master of mashed potatoes, seriously.  They were a mainstay in our dinner rotation growing up, and they were always insanely delicious.  How could I live up to such greatness?  However, when this maple bourbon sweet potato combination came to me, I knew the time had come to give it a go.  So, after learning all of my dad's secrets, I now present the foolproof method to cooking the best mashed potatoes.

Maple Bourbon Mashed Sweet Potatoes

Time: 30 minutes
Serves 4-6

The secret here is to create a double-boiler set up to ensure that the potatoes do not burn while you allow the flavors to meld.  You'll want to have the potatoes in a pot that easily sits on top of another pot of boiling water.  See the pictures below.

Ingredients:

2 medium sweet potatoes, peeled and cut into 2" pieces
2/3 cup milk
2 TBS butter
1/2 cup maple syrup
1 TBS bourbon
1 teaspoon salt
1/2 teaspoon pepper

Directions:

1.  Fill a medium pot with enough water to cover the potatoes and bring to a boil.  Add the potatoes and cook for 10-15 minutes, or until the potatoes are easily pierced with a fork.

2.  Meanwhile, in a separate small pot, heat the milk, butter, maple syrup, and bourbon over medium heat until simmering, stirring occasionally.  Be careful not to boil.  Bring a second, smaller pot of water to boil.

3.  When the potatoes are soft, drain them completely.  Place the pot back on the heat to evaporate off any remaining water, shaking occasionally, leaving the potatoes nice and dry.  Mash the potatoes with a masher.

4.  Place the pot on top of the second pot of boiling water.  Add the milk mixture, salt, and pepper and stir to combine.  Continue to heat for 5-10 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken.  Salt and pepper to taste, and serve immediately!

Perfect Roasted Asparagus

'Tis springtime in the Bluegrass, which means one thing – it's asparagus season.  Oh the joys of this little green (or white or purple!) stalk, I could extol its virtues endlessly.  I'll settle for presenting this super easy, amazingly delicious preparation.  You'll wonder how you ever got by without it.

Perfect Roasted Asparagus

Serves 4-6, depending on the size of your bunch
Time: 20 minutes

Ingredients:

1 bunch of asparagus, woody ends removed (see below)
Olive oil (~1 tablespoon)
Sea salt
Black pepper
Lemon juice

Directions:

1.  Preheat the oven to 400ºF.  To de-stem the asparagus, simply bend the stalk until it snaps.  Place the asparagus in a gallon-sized ziplock, drizzle with oil, and add the salt and pepper.  Seal the bag, then proceed to shake it, coating all of the asparagus equally in oil, salt, and pepper.

2.  Spread the asparagus in a single layer on a rimmed baking sheet.  Squeeze half a lemon over the asparagus. Bake for 12-15 minutes, or until the asparagus are beginning to brown.  Serve immediately!

Okra Stew with Tomatoes

Okra isn't only for frying or making gumbo.  This recipe is easy since most of the cook time is hands-off.  You can use fresh tomatoes that you peeled and seeded, but canned work as well.  The key here is to sear the okra before cooking it with the tomatoes; it gives them a great texture.  You can serve it over rice, or if you really want to be Southern, make some cornbread or grits (recipes forthcoming).

Okra Stew with Tomatoes

Makes 4 servings
About 1 hour, largely unattended

Ingredients:

3 tablespoons extra-virgin olive oil
1 large onion, halved and cut into thick slices
Salt and pepper to taste
1 pound okra, trimmed and sliced thickly (it looks like a little wheel)
2 tablespoons chopped garlic
4 cups chopped tomato (with juice, fresh or canned)
1 tablespoon minced fresh oregano (optional)
Chopped parsley for garnish (optional)

Directions:

1. Put 2 tablespoons of oil into a deep skillet or large pot over medium-high heat.  When hot, add the onion, sprinkle with salt and pepper, and cook, stirring frequently, until soft and turning golden, 2-3 minutes.  Remove with a slotted spoon.

2. Add the remaining oil and okra.  Cook, stirring occasionally, until okra begins to brown a little.  Add the garlic and cook until fragrant, about 1 minute.  Return the onion and add the tomato, along with 1 cup of water.  Sprinkle with salt and pepper.

3. Bring the mixture to a boil, then lower the heat until it bubbles gently.  Cook, stirring occasionally, for 45 minutes, or until the okra is very tender and the sauce has thickened.  Stir in the oregano if using, and serve over whatever you chose (rice, grits, cornbread) with parsley on top.

Variations:
To make this dish decidedly non-vegetarian, add some andouille sausage with the onions.


Recipe from How To Cook Everything Vegetarian by Mark Bittman

Peeling and Seeding Tomatoes

Tomato season is here!  I've been waiting for tomatoes to show up in my CSA because it's one of my favorite parts of summer.  Tomatoes are versatile in hot and cold dishes across many cuisines.  To make a lot of dishes though, tomatoes need to be peeled and seeded.  Luckily, this prep step is incredibly easy and fast.  Look for recipes in the next few weeks that use this essential skill!

The idea here is to loosen the skin with a dip in boiling water for 15-30 seconds, then to plunge the tomato into ice water to stop the cooking process.  The second dip is referred to as 'shocking' and is commonly used in cooking vegetables.  The seeding is done over a strainer and bowl to reserve the juice.

Peeling and Seeding Tomatoes

Time: 15 minutes

Directions:

1. Fill a medium pot about 2/3 of the way with water and bring to a boil.  Fill a different large bowl with ice water.

2. While the water heats, rinse and core the tomatoes.  To core, use a sharp knife to cut a circle around the stem of the tomato.  The core should twist out pretty easily.  Turn the tomato over and score the bottom with an "X".

3.  Once the water is boiling, use a slotted spoon or spatula to add the tomatoes.  Use a timer set to 30 seconds to ensure the tomatoes get out quickly.  Do not add too many tomatoes in one batch because you probably won't be able to get them out fast enough.  You do not want the tomatoes to begin cooking.

4. After 15-30 seconds, rescue the tomatoes from the boiling water and immediately plunge into the ice water.  Remove the tomatoes from the ice water within one minute.  You'll get into a rhythm with the process.

5. Peel the tomatoes!  Begin at the X on the bottom, and it should come off like butter!

6. To seed the tomatoes, set up a bowl and strainer.  Cut or tear the tomatoes apart, using your hands to remove the seeds.  Once you've finished all the tomatoes, use a spatula to swish the seeds around, getting all the juice you can.

7. Store the tomatoes and juice together until ready to use in a recipe!

Beet and Peach Chopped Salad

This salad was a spur-of-the-moment creation from my CSA bounty, and it was light, sweet, and yum!

Now this salad has beets in it.  If you're thinking, "this recipe is out, I would never buy beets ever," hear me out.  Beets are full of good-for-you nutrients, and they are delicious roasted.  Plus, they are as easy to prepare as baking a potato.  Once you roast them, they keep for three or four days in the refrigerator.  

Beets Baked in Foil

Time: Approximately one hour

Ingredients:

However many beets you want, greens and tails removed

Directions:

1. Heat the oven to 400ºF.  Wash and dry the beets thoroughly.  Wrap the beets individually in foil.  Place on a baking sheet and bake for 45-90 minutes, or until a knife easily pierces the beet.  

2. Remove from the oven and allow to cool for 10 minutes.  Peel the skins off (comes off like butter) and chop beets as desired.  (Beets may turn your hands purple, but it wears off in a couple washes!)

Easy, right?  The rest of the salad is much more straightforward, so without further ado...

Beet and Peach Chopped Salad

Time: 10 minutes 

Serves 4

Ingredients:

2 beets, roasted, peeled, and diced

1 cucumber

2 peaches

4 oz strawberries

1 small red onion

Feta cheese

Slivered almonds

Dressing of choice (I used raspberry, but balsamic or even a poppyseed would be good also)

Directions:

1. Chop the fruits and vegetables however you'd like, into bite size pieces.  Combine.  Before serving, top with feta, almonds, and dressing.  

How To Freeze Fresh Vegetables

As I've mentioned, this summer I subscribed to a CSA (community supported agriculture) share, so I've been getting a bag of yummy fresh produce each week.  It's been an adventure in creative cooking, some of which has been documented here.  However, since I've been traveling nearly every weekend this summer, I quickly learned how to freeze my veggies so as not to waste them.  My freezer sort of looks like a veggie explosion right now, but it's all good!

Freezing Fresh Vegetables

Technique: Blanch the veggies, immediately plunge into ice water, dry, and package for freezer.

Directions:

1. Fill a large saucepan or Dutch oven with enough water to cover vegetables.  Boil the water.

2. Wash and prep the veggie.  Basically you want to freeze the vegetable in the form you'll be eating it.
Example: Destem and chop spinach or other leafy greens.

3. Once the water is boiling, add the veggies, cover, and boil for the time listed below.  Use a timer for accuracy in order to avoid over blanching, which will result in sad, tasteless veggies.

• Okra, 3-5 minutes
• Green beans, 3-5 minutes
• Corn on the cob, 7 minutes (small), 9 minutes (medium), 11 minutes (large)
• Use a corn zipper to take it off the cob once it's cooled.  This gadget is awesome, everyone should have one!
• Whole baby carrots, 5 minutes
• Broccoli spears, 5 minutes
• Cubed eggplant, 4 minutes
• Onions, 3-5 minutes
• Button mushrooms, 3-5 minutes
• Asparagus, 2-4 minutes
• Spinach, 2 minutes
• Cauliflower florets, 1-2 minutes
• Summer squash, 1-2 minutes
• Sugar snap peas, 1-2 minutes

4.  After boiling, drain and immediately place the veggies in ice water for the same length of time that you blanched them.  This icy dip stops the cooking process to maintain the best flavor.

5. Drain and pat dry with a paper towel, then place vegetables in a single layer, without overcrowding, on a waxed paper- or foil-lined baking sheet and freeze.  

6.  Transfer frozen veggies to a heavy-duty freezer bag.  Label and date the bag and freeze for up to three months.

Basic instructions from Taste of Home Ultimate Freezer Cookbook, Fall 2013

Summer Squash and Salsa Gratin

Summer is squash season.  Squash and I have a difficult relationship. When it's that first summer grilling feast, squash serves as the solid foundation for delicious vegetable kebobs.  I savor that squash, but after the seventh time of eating squash on a stick, I start to wish it would vanish and never return.  That's why when I found this gratin recipe, I praised Mark Bittman aloud in my kitchen.  Squash need not be plain and boring and repetitive, it just needs a little salsa love.  And to be smothered in cheese, of course.

Kitchen Tip:  I learned this little trick in a cooking class at Whole Foods.  For anything that needs to be coated in oil, be it for grilling or roasting, throw the prepped veggie into a big ziploc, drizzle in the oil, salt and pepper, seal the bag (important) and toss that bag up and down.  Do not fill the bag more than half full of vegetables, or else the bag will rip and you'll be covered in veggies and oil.  After tossing, you have successfully coated your veggies, used less oil than you would have if you'd drizzled and tossed it in your pan, and eliminated one step of cleaning.  Congratulations.

So simple!

Summer Squash and Salsa Gratin

Time: 30 minutes

Makes 2-4 servings

Ingredients:

1/2 tablespoon canola oil

2 medium yellow squash or zucchini, halved and sliced into 1/4-inch slices

4 oz salsa

1/4 cup chopped fresh cilantro leaves

1 1/2 cups grated cheddar, Monterey Jack, or crumbled queso fresco

Salt and pepper to taste

1/4 cup crushed tortilla chips (optional)

1/4 cup pumpkin seeds (optional)

Directions:

1. Preheat the oven to 375ºF.  Grease an ovenproof dish with oil.  Note that this recipe will only take up half of a 9x13 pan.

2. Toss the squash in oil and salt and pepper to taste.  On an indoor grill or in a skillet, cook the squash until it is browned and tender, about 10 to 15 minutes.

3. In a large bowl, coat the cooked squash with salsa and cilantro.  Add salt and pepper to taste.  Pour this mixture into the prepared pan and top with cheese.  Sprinkle on tortilla chips and pumpkin seeds, if using.

4.  Put in the oven and bake until the cheese is melted, bubbling, and browned, about 25 minutes.  Serve immediately with a dollop of sour cream or keep warm in the oven for up to 30 minutes.  

Now you can keep on loving that squash as it shows up everywhere for the entire summer!

Recipe modified from How To Cook Everything Vegetarian by Mark Bittman

Lunchbox Harvest Muffins

These delicious little muffins make lunch even better than it already is.  You can use a variety of vegetables as the recipe is easily altered.  A great way to use up any extra veggies you have in your refrigerator, and you won't even realize you're eating them.  Healthy, tasty muffins for the win!

I used beets and carrots for the muffins pictured, and I easily shredded them in my food processor.  2 medium carrots and 1 medium beet will be more than enough.

 

Lunchbox Harvest Muffins

Time: 40 min
Makes about 24 mini muffins

Ingredients:
1 1/8 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup olive oil
1 tablespoon honey
1/3 cup packed dark brown sugar
1 small apple, grated and juice reserved
1/2 cup grated carrots (sub butternut squash or parsnips)
1/2 cup grated zucchini (sub beets)
1/3 cup raisins
1/2 cup unsweetened shredded coconut

Directions:
1.  Preheat the oven to 350ºF.  Grease muffin tins if not using paper cups.

2. Peel the vegetables and shred them using a food processor if available or a hand-held grater.

3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

4. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices, and grated vegetables.

5. Using a spatula, fold the dry ingredients into the wet until just combined.  Gently fold in the raisins and coconut.

6. Fill each muffin cup 1/2 of the way up.  Bake for 15 to 18 minutes, or until an inserted toothpick comes out clean.  Allow to cool for five minutes in the tin, then turn them out onto a cooling rack until at room temperature.

These muffins can be frozen up to 3 months, or keep in the refrigerator for 1 week.  To defrost quickly, microwave the frozen muffin for 30 seconds.  If packing a lunch in the morning, it will be defrosted by lunchtime without any further work.

Recipe from The New York Times, October 2013.

Spinach, asparagus, and pancetta sauté

This summer I have signed up for a CSA (community supported agriculture) basket with Elmwood Stock Farm.  Basically you buy a share in a farm, and each week they bring you a bag full of fresh, seasonal produce.  Mine started three weeks ago, and it is awesome!  I'm really excited about trying new recipes all summer long based on what I receive each week.  What is in season right now, you ask?  Spinach, asparagus, strawberries, and lettuce.  Spinach is a vitamin power house, and it is easy to prepare.  This recipe is a quick favorite of mine and can be served over the grain of your choice (I used couscous).

Spinach, Asparagus, and Pancetta Sauté
Makes 1 serving

Quick tip:  Asparagus have that thick, woody stem at the end that you cut off before cooking.  Easier and more fun: Bend the asparagus, and it will snap at its natural woody base.  Discard the remainder.

4-5 asparagus stalks, chopped into 1-in pieces
3 handfuls of spinach, rinsed, de-stemmed and chopped
1 roma tomato, chopped
1/2 cup chickpeas, drained and rinsed (the rest of the can will keep in a closed container in the fridge)
2 tablespoons pancetta (Italian bacon)
1 clove garlic, minced
Salt and pepper to taste
Basil and parmesan to garnish (optional)

1) In a medium saucepan with a tight-fitting lid, add 2 tsp olive oil over medium-low heat.  Add the asparagus, tomato, pancetta, and chickpeas.  Allow to cook for five minutes.
2) Add the spinach and place the lid on the pan.  Cook until spinach is wilted, 3-5 minutes.  Stir in the garlic until fragrant, about 30 seconds.  Salt and pepper to taste.

Serve over grain or pasta of choice, and add basil and parmesan if using.