Roasted Red Pepper Sauce

As an easy alternative to tomato sauce, roasted red pepper sauce increases the elegance of any pasta dish.  I especially like it on ravioli where it can play off of the flavors of the filling: here I used it atop artichoke ravioli.  It would also be sublime on a pizza or in lasagna.

This sauce comes together in a snap and is easily adjusted to make any quantity.

Ingredients:
- Red bell pepper
- olive oil
- garlic
- salt
- oregano
- red pepper flakes (optional)

Directions:
- Rub the outside of the red pepper with olive oil and put it in a pan under the broiler.
- Cook the red pepper until the outside is charred, rotating as needed.
- When the pepper comes out of the oven, cover it with a bowl or towel.
- Once the pepper is cool enough to handle, the skin should easily rub away.
- Remove the top and pulp inside and put the rest of the pepper in a blender or food processor.
- Puree until smooth.
- In a small pan, combine a healthy drizzle of olive oil (about 1 tbsp per average sized pepper), some minced garlic, a sprinkle of salt, some dried or fresh oregano, and the red pepper flakes, (these provide a little heat as the roasted red bell pepper is actually quite sweet).
- Heat the oil over medium until fragrant, then stir in the red pepper puree.
- Reduce heat to low and simmer for 5 minutes to let the flavors combine.
- Adjust seasoning as needed.  A little pasta water can be added to thin the sauce if desired.

For a little extra decadence you could add a dash of cream and/or parmesan cheese to the sauce, though it is certainly delicious as is.

Enjoy!

Simple Corn Soup

Do you buy your corn from the farmers' market?  If not, you should.  The difference in flavor and texture is amazing when the corn is picked fresh rather than shipped for days and lingering in a pile at the supermarket.

I get my corn from Stillman's Farms.  Since they pick it *the very same morning* as the farmers market, it is amazingly tender, juicy, and sweet, despite the fact that they don't grow the super-sweet varieties usually seen at the grocery store.

When it's this good, I often eat it raw straight off the cob.  Or I put it in everyone's favorite corn and black bean salad.  But, with summer at its end, I realized I had yet to make corn soup!  Not only had I promised myself I would this summer, but it's also a great way to preserve that corny freshness well into winter.

Okay, ready for the recipe?

- 8 ears of corn (about five cups of kernels cut from the cobs)
- 5 c. water
- 1 1/2 tsp salt
- a dash of black pepper

- Put everything in a big pot, (even the shorn cobs!), and simmer for at least 30 minutes.
- Carefully pour it into a blender and... blend it... until soupy.

Voila!  Seriously, this is a no-fuss dish.

However!  This is really only the beginning.  While you can certainly enjoy it like this, I like to enhance the flavor a bit.  In the photo at the top, I simmered the corn with a few tablespoons of minced chives and stirred in just a touch of butter at the end.  I topped it with a drizzle of basil pesto to serve.

In another batch that I made for freezing, I roasted a red pepper and added that to the blender, (be careful not to add to much or it can overpower the corn).  I froze individual portions that I will be able to easily thaw and even add to the flavor a bit more.  I'm thinking some roughly chopped cilantro and a dollop of greek yogurt one night.  Maybe some sauteed leeks or onions and another trip to the blender another night?

If you want to make a particularly elegant soup, you may want to strain it.  I didn't.  After I made it the first time I gave it a try and wasn't bothered at all by the little bits of 'corn kernel skin', as they were very tender , (another bonus of local corn: it hasn't been bred to be tough to hold up during travel), and finely blended.  But there are certainly times when you might not want that, so strain away!

Enjoy!

Fresh and Simple Pasta Sauce

While there are many people who slave away in the kitchen for hours over a hot stove to perfect their Italian grandmother's tomato sauce, and while it may very well be quite delicious, I prefer a more casual approach to my summertime pasta.  This one comes together in about 20 minutes, (depending on your speediness with a knife).  It's a light, chunky sauce that lets you know exactly which vegetables you're eating.

Ingredients (for two servings):

- 3 tbsp olive oil

- 2 cloves garlic, minced

- 1/4 tsp. red pepper flakes

- 1/2 tsp salt

- 2 sprigs fresh oregano (or 1/4 tsp. dried)

- 3/4 c. onion, minced

- 3/4 c. yellow bell pepper, diced

- 1 1/2 c. tomato, diced

- 1/4 tsp. brown sugar

- handful of basil leaves, roughly chopped.

Directions:

- Add the olive oil to a large skillet and heat over medium high.

- Add the garlic, red pepper flakes, salt, and oregano and saute for about a minute.

- Add the onion and saute until just translucent, about 3 minutes.

- Add the bell pepper, tomato, and brown sugar.

- Continue to cook, stirring occasionally and lightly mashing the tomatoes with a wooden spoon for about 8 minutes until all of the vegetables are tender.

- If you would like a slightly thicker sauce, add about 1 tbsp tomato paste.

- Taste for seasoning, adjusting salt and brown sugar, (sparingly), as needed.

- Just before serving, add the fresh basil and toss another minute.

- Add your pasta to the pan and toss to coat.

I used whole wheat spaghetti as I really like the slightly nutty taste with the freshness of the vegetables. Optionally top you pasta with some good parmesan cheese for serving.  As a side I prepared some fresh romano green beans by boiling them in the pasta water for about 2-3 minutes, then tossing them with good quality extra virgin olive oil, salt, and black pepper.

Enjoy!

Let's Get Pickled!

I have had quite the bounty of cucumbers this year.  Perhaps I was a little overzealous in my planting after last year's early August cucumber death, but at least I've had plenty to work with for experimenting.  Refrigerator pickles are quick, easy, and pretty hard to mess up.  You can play around with the ingredients and proportions and the worst that will happen is an underwhelming pickle.  I've had more success than failure and have enjoyed every bite either way.  Here, from left to right, are Spicy Mustard, Cornichons, Dill, Habanero, and Basil pickles.

I grew an heirloom variety of cucumbers called Parisian Pickling.  These are great as they can be picked at any size, most notably when they are quite small to be made into Cornichons, those delicious little cocktail pickles.  However, I found that these cucumbers were also sublime when left to grow to full size.  They were crisp, light, mildly sweet, with tender skin and seeds.  And obviously plentiful.  Their only drawback was the burps.  I seemed to have two variations of burps, (perhaps some seed contamination?): fewer, larger burps that were easily pushed off with a thumb or cucumbers that were absolutely covered in tiny little spines that needed rubbing off with a cloth, (those in the upper right in the photo).  Either way, they were worth the additional effort and I plan on growing them again next year.

On to the recipes!  All of these recipes can be made with any shape of pickles.  The main variable is how long it will take the flavor to saturate the cucumber: round slices are the fastest, followed by spears, and whole pickles will take significantly longer.  Simmering the liquid (and dissolving any salt) will make the cucumbers pickle faster but putting everything in cold will result in slightly crisper, greener pickles.  All recipes can be increased or decreased for the desired size of jar.  Make sure the liquid covers the cucumbers: if you're a little short, go ahead and add a little water to the jar.

Spicy Mustard Pickles (for 1 pint):

- 3 tbsp whole grain mustard

- 2 tsp kosher or sea salt

- 2 tsp red pepper flakes

- 1/4 tsp fennel seed, crushed

- 1 c. water

- 1/2 c. white vinegar

- 1 tbsp apple cider vinegar

- Add all ingredients to a small sauce pan and simmer just until the salt is dissolved.

- Pack your jar with clean pickled (I used sliced).

- Pour the hot mixture into the jar.

- Replace the lid and allow to come to room temperature.

- Refrigerate for 3-10 days.

Dill Pickles (for 1 quart):

- 1 tbsp apple cider vinegar

- 1 tbsp salt

- 1/2 tsp fennel seeds, crushed

- 1/2 tsp red pepper flakes

- 1 tsp black pepper corns

- 1 tsp dill seed (optional)

- 2 garlic cloves, sliced

- 1 1/2 c. water

- 1 1/2 c. white vinegar

- a whole bunch of fresh dill

- Combine all ingredients except for the fresh dill into a small sauce pan and simmer until the salt is dissolved.

- Pack the bottom of the jar with a large handful of fresh dill.

- Pack the cucumbers (I used spears) into the jar.

- Top the cucumbers with even more(!) fresh dill.  You can't have enough dill.

- Pour the hot mixture (or allow it to cool to luke warm) into the jar.

- Cover the jar and allow it to come to room temperature before refrigerating for 3-10 days.

Basil Pickles (for 1 pint):

- about 1 dozen large basil leaves

- 1 clove garlic, sliced

- 1 tbsp kosher or sea salt

- 1/2 tsp freshly ground black pepper

- 1/2 tsp red pepper flakes

- 1 tbsp apple cider vinegar

- water

- Put all ingredients except the water into the bottom of the jar.

- Add cucumbers (sliced highly recommended).

- Fill the rest of the jar with cold water.

- Put the lid on and shake the jar.

- Refrigerated for 5 days.  While they will last longer, I found the flavor of these to be at their peak between 5 and 25 days.

Cornichons (for 1 pint):

- 1 tsp fennel seed, crushed

- 1 tsp black peppercorns

- 1/2 tsp red pepper flakes

- 1 clove garlic, sliced

- 2 tsp kosher or sea salt

- 1/2 c. white vinegar

- 1 c. water

- Add all ingredients to a small sauce pan and simmer just until the salt is dissolved.

- Pack your jar with small cucumbers.

- Pour the hot mixture into the jar.

- Replace the lid and allow to come to room temperature.

- Refrigerate for 7 days.

Habanero Pickles (for 1 quart):

- 1 habanero (don't even think about putting in another)

- 1 tbsp salt

- 1 tsp ground black pepper

- 1 clove garlic, sliced

- 2 tbsp apple cider vinegar

- 1 c. white vinegar

- 2 c. water

- Pack your jar with cucumbers, (I recommend sliced as they are quite spicy).

- Combine all ingredients and pour them on top of the cucumbers.

- Replace the lid and refrigerate for 3 days.

All pickles should last in the refrigerator for at least 2 months, though I doubt you'll be able to keep them around that long.  Feel free to play with different herbs and spices and adjust the saltiness to your own preference.  Pickling cucumbers can be found at most farmers markets and regular cucumbers can also be used.

Enjoy!

P.S.  It's my 100th post!  Yay!

Marinated Eggplants

So, maybe you're getting a little tired of baking with eggplant and heating up your kitchen: it is August, after all.  Well, do I have the recipe for you!  This marinated eggplant is one of my favorite summer meals.  Okay, you do have to the stove top for a little bit, but you can make a batch to last a week and it's definitely worth a little sweat.  I found this in Recipes from an Italian Summer, a wonderful cookbook for working with summer produce.

Ingredients:
- About 1 1/2 lb. eggplant, any variety large enough to slice
- 3/4 c. flavorful olive oil
- 1 tsp red pepper flakes
- 3 cloves garlic, minced
- 1 tablespoon capers, rinsed, and roughly chopped
- 10 mint leaves, chopped
- a generous sprinkle of salt and pepper

Directions:
- If the eggplant is thick-skinned, peel it.  Slice the eggplant into 1/4" rounds.
- Sprinkle the slices with salt and let them drain over a colander for 30 minutes.
- Rinse the eggplant slices and pat them dry.  Brush them lightly with olive oil: it's important to use a brush and a light hand here, (don't drizzle!), or they will just soak up the oil in some spots.
-  Heat a heavy skillet over high heat.
- Add the eggplant slices in a single layer, cooking them in batches.  Turn them once to lightly brown them on both sides.  They should lose a lot of their moisture and appear a bit shriveled.
- Whisk the remaining oil, (most of it), with the remaining ingredients.
- Create a layer of eggplant and add a few spoonfuls of the dressing, being sure to get some of the chunky bits.
- Repeat, stacking layers, until all of the eggplant and dressing is used.
- Cover and chill for at least 6 hours before use.

This eggplant is delicious served with some mozzarella or as part of a caprese salad.  It is sublime, if a tad oily, sandwiched between sourdough with some mozzarella and pressed into a panini.  I think it would be a great accompaniment to a tender chimichurri-marinated steak.  If, for some reason, you have extra marinade it makes great salad dressing, too.

Enjoy!

Black Bean Burgers

Summer is a time for grilling, cookouts, barbecues, picnics, and all manner of meat-centric gatherings.  In fact, I recently attended a party where the main event was a rather scientific preparation of the burgers, involving liquid nitrogen and deep frying.  Delicious (and potentially dangerous?) as it was, one may wonder about our social fascination with meat: is it always necessary?  (I suspect that our wonderful host would say that yes, it is.)

I'm certainly no vegan and probably never will be, but these black bean burgers from the Veganomicon are so good that I'd have no problem passing over the beef, (at least now and then).  If you're really craving a rare, juicy burger they might not quite hit the spot, but they might create a craving of their very own.  They're very easy to put together so it's no hassle to accommodate vegetarian and vegan friends without resorting to those gross frozen versions.  So take a break from the veggie kabobs, grilled portobello caps, and tofu dogs and try this vegan black bean burger instead!

Ingredients:
- 1 can black beans (you can certainly make your own, but canned is really perfect for this recipe)
- 1/2 c. vital wheat gluten (find this at 'health food' type stores: Bob's Red Mill makes some)
- 1/2 c. bread crumbs
- 1/2 tsp. paprika
- 1/2 tsp. cayenne
- 1/2 tsp. cumin
- 1/4 c. water
- 1 tbsp. tomato paste or ketchup
- 2 garlic cloves, minced or pressed
- 1/2 c. onion, minced or grated

Directions:
- Mash the beans with a fork in a mixing bowl so there are no whole beans but they retain some texture.
- Add everything else and mix together to evenly distributed.
- With your hands, knead the mixture a bit to help it come together.
- Divide the mix into six equal parts and press it into patties.  They should be 1-1.5" thick, depending on your buns (they won't shrink much).
- Heat a cast iron skillet over medium heat and add a light drizzle of olive oil.
- Cook the patties in two batches for 5 minutes on each side, pressing down firmly but gently with the spatula.  Add additional oil between batches if necessary.

We served our black bean burgers on whole wheat buns with tomatoes, red onions, kale, ketchup, and whole grain mustard.  I really like using kale instead of lettuce on burgers: it has such a nice bite to it.

To freeze the black bean patties, allow them to cool and wrap tightly with plastic wrap.  To reheat, bake in the oven or defrost in the microwave and finish in a skillet.

Enjoy!

Summer Vegetables and Socca

I experimented with growing carrots this year.  I selected an heirloom variety called 'Parisian Market', which are small round carrots that grow to about 1-2" in diameter.  Overall it was a success and I had quite the bounty of delicious, sweet carrots.  I did, however, learn that my soil is a bit rockier than I realized.  This led to some rather unusual carrots being pulled from the ground...

Next year I'll try my carrot cultivation in pots to avoid this (and make weeding easier), but until then I'll have a bit of added humor on my plate.

I wanted to keep my preparation simple, so I tossed these carrots and some zucchini with olive oil, cumin, and salt.  I roasted them until tender (you may want to start the carrots ahead of the zucchini) and served them alongside fresh spinach sauteed with garlic and some slices of socca flavored with rosemary.    Nothing fancy here, but it was a very satisfying meal.

Enjoy!

Marinated Zucchini Salad

Zucchini and tomatoes: what could be more summery?  This fresh salad is beautiful, delicious, and takes full advantage of seasonal ingredients.

Ingredients:

- 1 large-ish zucchini

- 1 large tomato

- 1/2 spring onion (or sweet onion)

- 1/4 c. extra virgin olive oil

- 1 tbsp white wine vinegar

- 2 tbsp olive tapenade

- 1 tbsp roughly chopped capers

- 1 tsp red pepper flakes

- salt and pepper to taste

- fresh basil, for garnish

Directions:

- In a medium bowl, combine the olive oil, vinegar, tapenade, capers, salt, and pepper.  Whisk together and set aside.

- Thinly slice the onions and separate the rings.

- Thinly slice the zucchini.  You can cut it into circles or cut or shave it length-wise into ribbons, which I find prettier.  Either way, try to get the slices as thin as possible.

- Add the vegetables to the bowl and toss with the dressing.  Refrigerate for at least 30 minutes.

- Before serving, cut up the tomato and gently toss it with the other vegetables.

- Tear up the fresh basil and sprinkle on top of the salad to serve.

I served this salad atop socca flavored with a bit of crushed fennel which made it a satisfying, complete meal.  You could also easily turn this into a panzanella salad or toss it with some feta.  Leftovers, (but, really, you won't have any), keep well covered and refrigerated.

Enjoy!

Socca to Me

Socca is a basically a chick pea crepe or pan cake, a street food from the south of France.  I first read about it on David Lebovitz's site.  As soon as I got my hands on some chick pea flour I gave it a try and it's been a staple in my kitchen ever since.

Usually it's made plain and eaten hot and fresh with a generous drizzle of olive oil and sprinkle of salt, but I've taken to experimenting with it.  I've played with the seasonings, used it as a base for salads, and have even made little socca pizzas.  It's a healthy bread alternative since the chick pea flour has a good amount of protein.  It's also vegan and gluten-free.  While you can find chick pea flour very cheaply at Indian grocers (look for 'besan', 'gram flour', or 'farine pois chiche'), if you have a gluten sensitivity you may want to look for a brand that can certify that it's gluten-free, like Bob's Red Mill.

Making socca isn't too scientific.  It's a 1:1 ratio of chick pea flour to water, with a drizzle of olive oil, and a dash of salt.  Traditionally a bit of cumin is added as well.  The thickness of the crepe will vary depending on the size of the pan used, and you can adjust the amount of batter you make or pour to suit your preferences.

For one 10" crepe:
- 1/2 c. chick pea flour
- 1/2 c. water
- 2 tsp. extra virgin olive oil
- 1/4 tsp salt
- dash cumin

- Whisk all ingredients together and let sit for at least two hours.
- Put a cast iron skillet under your broiler and heat until thoroughly hot, (the pan should be as close to the broiler as possible).  Alternately, heat the skillet on the stove top.  The broiler is ideal, but in the heat of the summer the stove top will do.
- When the skillet is hot, add a generous drizzle of olive oil to the pan then add the batter, swirling it around if necessary to coat the pan.
- Broil the crepe until the top is browned, (a bit of char is desirable), up to 10 minutes.  If cooking on the stove top, wait until the crepe looks firm, check to see if the under side is browned, then flip once.
- To serve, drizzle with a little more olive oil and a dash of sea salt.

Socca can be served as a snack, an appetizer, or a side.  Eat it plain or as a base for toppings. It would be a great vehicle for bruschetta as an appetizer.  Using it as a gluten-free pizza base has taken a little experimentation and the technique varies depending on the toppings.

Here, I poured the batter and broiled it for about two minutes, then added chopped mushrooms and blue cheese crumbles.  When adding toppings to the socca while it's cooking, they should be chopped finely and/or pre-cooked for the best results.

Here I added shopped spinach to the batter before pouring, making a thicker crepe that needed a longer cooking time.  I waited a few minutes then added chopped onions, red pepper, and goat cheese.  With all of these heavier toppings, the socca isn't nearly as crisp, but it's still quite tasty.  If you want to use sauce or more than light crumbles of cheese, I recommend cooking the crepe on it's own and then transferring it to a baking sheet and adding the toppings to make your 'pizza'.

Pretty much any herbs can be used to flavor the socca.  Here I used finely chopped fresh rosemary when I served it as a side.

Use socca as a creative base for a salad or cut it up and toss it with the salad as croutons, (you may want to toast them a bit more).  While you can top the socca with salad when it's still hot, allowing it to cool on a wire rack will help it stay crisp.

Enjoy!

Broccoli Rabe over Couscous

I have been on a major broccoli rabe kick lately.  Leafier that broccoli but more substantial than most greens, this vegetable is lovely as the side or feature of any meal.

Broccoli rabe can have a tendency towards bitterness.  I often find that this can add to a dish and is a welcome variance from the usual flavors, but occasionally it can overwhelm.  I recommend looking for younger broccoli rabe when you can.  Look for smaller leaves and especially smaller crowns.  It may be my imagination, but using it quickly rather than letting it linger in the crisper drawer also seems to help.  Lastly, parboiling is suggested.

Here I serve it in a simple, healthy preparation over whole wheat couscous with some tomatoes I had canned last summer.  This makes two servings.

Ingredients:
- 1 c. whole wheat couscous
- 1 c. + 1/4 c. chicken broth, vegetable broth, or salted water
- Juice of 1/2 lemon
- 1 garlic clove, minced
- 1 c. chopped tomatoes with juices (fresh or good quality canned)
- 1 bunch broccoli rabe
- Salt and pepper

Directions:
- Set a large pot of water on the stove to bring to a boil.
- In a large pan, add a drizzle of olive oil and the garlic to brown.
- Add the tomatoes, with all of their seeds and juices, and bring to a low simmer.  If you are using fresh tomatoes, simmer for 15-20 minutes until the tomatoes are cooked and soft.  There should be a nice pool of liquid:  optionally add 1/4 c. broth if it seems dry.  Season with salt and pepper to taste.
- When the water is boiling, add the broccoli rabe, stems trimmed, and cook for about three minutes.
- Transfer the broccoli rabe to the pan with the tomatoes, adding an extra dash of salt, and continue to simmer.
- Bring 1 c. of broth or water to boil with the lemon juice (the microwave is useful here) and pour it over the couscous in a bowl.  Cover and let sit five minutes.
- Divide the couscous between two plates and make a large well in the center.
- Spoon tomatoes into each well and place the broccoli rabe on top.  Pour the juices over the vegetables.

Enjoy!

Roasted Artichokes with Lemon Mayonnaise

My roommate takes a near-weekly trip to Wilson Farms outside the city and is always coming home with great deals on beautiful looking produce.  Last time I put in a request for a few interesting vegetables.  She brought me home some lovely little artichokes.  Just the week before I watched enviously as she made some for herself...  and grilled them!  My mind, it was blown.  Grilling them, even briefly, imparts a lovely complexity and hint of smokiness to their flavor that is just delightful.

Grilled Artichokes
- First, clean up the artichokes by trimming the stem, snipping off the points, and pulling off a few of the outer leaves.
- Cook the artichokes in boiling water for 15-20 minutes, until you can easily pierce the skin with a fork.
- Remove them from the water.  When they are cool enough to handle, cut them in half and scoop out the choke.
- Heat up a grill pan (or a grill).
- Optionally rub the artichokes with a little olive oil, then place them on the grill.
- Turn them once after they've developed a nice sear.

Normally I like artichokes with butter, but I've been looking for an excuse to try making mayonnaise and I thought it would compliment the hint of smokiness well.

Homemade Mayonnaise
- Start with 1 egg yolk *at room temperature*
- Measure out 1/2 cup oil.  You can use canola, olive oil, or just about anything else you'd cook with depending on the flavor you want.
- Start by mixing in teaspoon of oil and whisk vigorously until smooth.  Continue adding it about a teaspoon at a time.
- The mixture should start to thicken and lighten.   Keep adding oil until it is the thickness you prefer.
- Towards the end, add 1/4 teaspoon of salt, a couple grinds of black pepper, and a teaspoon of lemon juice.  You could also add some zest for a little extra kick.

Let me tell you, homemade mayonnaise is pretty tasty.  It should keep a week or so in the refrigerator.  Needless to say, it has raw eggs in it so be sure to use the freshest you can find.

Enjoy!

Beet Green Dolmas

I'm on week 3 of my CSA share and have loved everything I have received.  However, there are only so many times you can saute greens before you start itching for something else to do with them.  Dolmas, sometimes just called 'grape leaves', are yummy way to use those extra leaves.  This is by no means a traditional recipe, but it is tasty nonetheless.

• Cook your rice.  I used a blend of brown rice, daikon radish seeds, and black barley.  Try making your own blend or see what your store offers.  I cooked 1 c. but only used about half-- it just depends on how many you want to make and how many leaves you have.
• Bring some water to a boil and blanch your greens.  I used beet greens that I had sitting around (with stems removed), but I think swiss chard would be wonderful, too.  Wash them thoroughly them submerge them in the boiling water for two minutes or so.  Immediately remove and dunk them in ice water (or if you're feeling lazy, run them under a cold faucet) to stop the cooking.
• While your rice cools, coarsely grate one zucchini.  Squeeze the shreds with your hands to get rid of the excess water.
• Add the zucchini as well as some salt, pepper, paprika, a drizzle of olive oil, a dash of white wine vinegar, and a generous squeeze of fresh lemon juice.
• Spread out a single leaf (or two if they're quite small or torn) and spoon some of the rice mixture onto one end.  Don't put too much!
• Fold the sides up and start rolling, continuing to tuck the sides as you go.
• Place them close together in a container and add some more olive oil, vinegar, and lemon juice.
• Refrigerate at least several hours or overnight.

Enjoy!

The Only Way to Eat Brussels Sprouts

I'll admit it: I was one of those kids who didn't like brussels sprouts. I ate them begrudgingly, whining all the way. As an adult, my loathing wasn't as strong, but I still never picked them up at the grocery store. Until, that is, I found fresh brussels sprouts in the produce section instead of those dreaded frozen packages. They just looked so cute, I couldn't resist. And I've never looked back.

I love brussels sprouts now. At the farmers market last summer I grabbed wholes stalks of them (a sight to see!) every week. However, in addition to buying them fresh, preparation is key. Here is my favorite way to eat them, which happens to be very easy to prepare.

• Preheat your oven to about 425.
• Clean the sprouts, removing the outer leaves and trimming the stems if necessary.
• Toss them in a bowl with some olive oil and kosher salt until they are all coated.
• Place them in a roasting pan lined with foil for easy cleanup.
• Roast in the oven until they begin to brown and the outer leaves start curling up. Give the pan a toss now and then to roll them around.
• Transfer to a serving bowl and squeeze fresh lemon over the the sprouts.

That's all! A simple, delicious side dish that will compliment many meals. Be sure to buy a stalk or two the next time you're at a farmers' market, if for no other reason than to elicit some giggles from passersby as you carry them around.

Enjoy!

Eggplant and Quinoa Stuffed Peppers

Fall calls for hot things. Things that are stuffed are even better. Things that are hot, stuffed, and easy are the best.

Ingredients:

- 1-2 green bell peppers

- 1 medium eggplant (Italian variety)

- 1 minced shallot or 1/4 minced onion

- 1/2 cup vegetable (or chicken) broth

- 1/4 cup pine nuts

- 1/2 cup quinoa

- 1 tbsp lemon juice

- a handful of roughly chopped parsley

- salt and pepper

The completed filling before being stuffed.

Directions:
- Preheat your oven to 350.
- Dice the eggplant into 1/2 inch pieces and combine with the shallots in a large frying pan that's been lightly drizzled with olive oil.
- Sautee for five minutes over medium heat, then add 1/4 cup vegetable broth and simmer, covered, until the eggplant is soft.
- Clear and area in the pan and add the pinenuts, allowing them to toast.
- Add quinoa and remaining vegetable broth, stirring everything together. Reduce heat to low and simmer for about five minutes.
- Add parsley, lemon juice, and salt and pepper to taste.
- Cut pepper(s) in half and remove seeds and pulp. Sprinkle a little salt on the inside walls.
- Spoon the filling into each pepper half, being sure to stuff it all the way in.
- *I didn't have any goat cheese on hand, but this would be delicious with some plain, fresh goat cheese pocketed in the middle and/or crumbled on top.
- Bake in the oven for about half an hour.

This is enough to fill 2-4 pepper halves, depending on their size and how full you want them. If you don't use all if it at once, save it for another meal. The stuffing would also be good as a side with chicken or salmon, or as a cold salad.

Enjoy!

- Rori

Wheatberry Salad

This is a lovely, healthy dish that is great as a side or on its own. It's filling without being heavy and contains tons of good-for-you ingredients. I love making a batch of it to eat for lunches during the week. It's also perfect for experimenting with different flavor combinations and ingredients (pine nuts, apples, chick peas, red onions, tomatoes, grapefruit, chicken, etc.)

Ingredients:

• 1 1/2 cups wheatberries
• 1 onion, diced
• 1 green pepper, diced
• 2 stalks celery, diced
• Walnuts, roughly chopped
• Dried cranberries or cherries to taste, roughly chopped
• 1 can water chestnuts chopped
• A generous handful of parsley, chopped
• Olive oil
• Apple Cider Vinegar
• Salt, Pepper, Spices that suit your fancy

Procedure:

• Rinse wheatberries. Combine with 5 cups of water in a large pot and bring to a boil. Let simmer for an hour, then drain any remaining water. If you'd like to make a smaller portion, reduce numbers or put some of the cooked wheatberries in the freezer for future use.
• Sautee onions until they begin to become translucent.
• Add green peppers for last remaining minutes of sautee.
• After heated ingredients cool, combine everything.
• Toss with olive oil, vinegar, salt, pepper, and spices to taste.
• Store in tupperware in the fridge. It is best after it has been chilled for a few hours.

Enjoy!
- Rori