Citrus-Parsley Cucumber and Tomato Salad

This is a very classic recipe that you can see all over the place. I made this as a simple and brightly flavored accompaniment to BBQ Veggie Pizza for dinner one night and we enjoyed it. Leftovers were very delicious the next day after it had sat overnight in the refrigerator.

The feta cheese is optional, but delicious. If you use the feta, do not add in salt. If you don't use feta, you might want to add a pinch or two.

Citrus-Parsley Cucumber and Tomato Salad

• 1/2 small red onion
• 1 tomato
• 1/2 cucumber
• 6-7 sprigs fresh parsley
• 1 lime
• 2-4 ounces feta cheese (optional)

Slice the red onion very thinly. Cut the tomato into reasonably sized wedges. Halve the cucumber and slice into 1/4 inch half moons. Mince the parsley. Toss it all together in a bowl. Squeeze the lime juice on the top (you'll want 2-3 tablespoons) and mix again. Let sit for about 15 minutes, then add in the feta right before serving.

Fresh, Simple, Delicious

White Bean Pasta with Broccoli and Squash

Pasta with alfredo sauce was always one of my favorites, but lately I am not always huge fan of how large amounts of dairy makes me feel. After remembering the lovely creamy texture I got from my last batch of Pasta y Fagioli, I decided to give white beans a try for a pasta sauce. Now this is not alfredo sauce, but I think it makes a great substitute, and it's jam packed full of protein! Experiment with your favorite pasta shapes and veggies.

There's no picture of this recipe, unfortunately. I've been working two jobs lately and made this sauce to keep in the fridge for quick reheating throughout the week, and simply never had the time or desire to make a plate all pretty-style for picture taking.

The squash I used here came picked straight from the vine into my husband's hand by one of his friends he ran into while coming home from the farmer's market (I haven't been able to go - second job). She was tending to a community garden in the Westside area of Kansas City. He traded a bottle of my homebrew kombucha (ginger/blueberry flavor) for it - the squash was used two days later. Nothing quite like fresh picked produce! Thanks, Julie.

This sauce really comes together quickly and easily and makes for an awesome quick meal. Leftovers reheat nicely in a saucepan, perhaps using a bit more milk. Make this vegan by using vegan butter.

White Bean Pasta with Broccoli and Squash

• 4 tablespoons butter
• 1 onion, thinly sliced
• 1 tablespoon minced fresh garlic
• 3 cups cooked white beans (navy, cannellini, great northern)
• 2 cups plain, unsweetened soy, almond or rice milk (I used almond)
• 2 cups small broccoli florets
• 1 medium sized squash, cut into half-moons
• 1/2 teaspoon sea salt, to taste
• 1 teaspoon ground black pepper, to taste
• 1 teaspoon crushed red peppers, to taste
• parmesan cheese and/or fresh minced parsley(optional)
• 12 ounces pasta, cooked (I used linguine)

Melt the butter in a large pot and saute the onion over medium heat for about five minutes, until soft and translucent. Meanwhile, in a blender, add in the beans and milk. Blend until it makes a smooth, thick sauce. Add the sauce to the pot with the onions, along with the broccoli, squash, garlic and seasonings. Cover and let simmer over low heat, stirring frequently to ensure the sauce does not stick to the bottom of the pan, until the squash and broccoli are tender to your liking, about ten minutes. Toss with pasta, adjust seasonings, and garnish with parmesan cheese and/or parsley.

Ckn Fried Tofu Cutlets / Mashed Potatoes / Cream Gravy

I've been craving down-home comfort food. I am, after all, from the Midwest. Chicken fried chicken with mashed potatoes and gravy has always been one of my favorites, but since eating meat really isn't my thing anymore I decided to give it a try with tofu. I actually attempted this recipe a few months ago, but the breading got crispy before the tofu cooked to the consistency I enjoy.  I knew right away that the next time I would marinate, BAKE, then bread and fry. I am very pleased with the results!

To me, one of the best parts about chicken fried chicken was always the accompaniment of mashed potatoes and white gravy. I used farmer's market Yukon Golds and organic half-and-half to make my gravy. We don't really drink dairy milk very often, so I just bought a quart sized container of half-and-half and used most to make the gravy and the rest in the mashed potatoes. It worked wonderfully.

The traditional vegetable side in a restaurant would be green beans with bacon, but I decided to opt for simple steamed broccoli.

This meal brought to you with help from these local farms:

Brysons Farm - potatoes, garlic
Central Soyfoods - tofu
Campo Lindo Farms - eggs


Ckn Fried Tofu Cutlets
Poultry seasoning is a combination of herbs such as sage, marjoram and thyme. It is completely vegan. If you don't have it, make your own mix of those herbs, or whatever herbs you have on hand.

• 16oz (or so) block of firm tofu
• 2/3 cup vegetable broth
• 1 tablespoon poultry seasoning
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• For breading:
• 2 eggs
• 1 teaspoon Bragg liquid aminos or low-sodium soy sauce
• 1/2 cup all-purpose wheat flour
• 1 teaspoon poultry seasoning
• 3/4 cup panko bread crumbs
• enough olive oil to create a depth of 1 1/2 inches in your pan

Prop the block of tofu on its side and slice three or four 1/2 inch or so thick slices. With some tofu blocks I get three, with others I get four, depending on how thick it is. In a container with a lid, whisk together the broth, tablespoon of poultry seasoning, salt and pepper. Submerge the tofu slices in the marinade and cover. Let sit overnight in the refrigerator, flipping over once to ensure each piece gets to sit in the marinade for a while.

The net day, preheat the oven to 350°. Line a baking sheet with parchment paper. Remove the tofu slices from the marinade and place in a single layer on the parchment paper. Bake in the oven until almost firm, about 30 minutes, flipping each piece over once halfway through. Let cool completely before moving on to the net step - about an hour in the refrigerator.

Line up three plates in a row. Grab a towel you don't mind getting messy and place it nearby. Beat the eggs with the soy sauce in a cup and then pour into the first plate. Put the flour and teaspoon of poultry seasoning, well mixed, in the second plate. Place the breadcrumbs in the third.

Dredge each slice of tofu in the egg. Be sure to get the entire thing coated, including the sides, and let the excess drip off. Place the tofu piece in the flour. Wipe your fingers off with a towel, then coat the entire piece of tofu in the flour (including the sides). Place the tofu back in the egg and repeat the process, and then finally place the tofu in the bread crumbs (wiping your fingers off first). I find it helps to gently press the tofu into the breadcrumbs, and also to gather them up around the cutlet and sprinkle them on places that haven't been coated yet.

Lay each breaded slice of tofu in a single layer on a plate and let sit in the refrigerator for about half an hour to let the breading stick.

Heat the oil in a large frying pan over medium heat. Fry the tofu slices until the breading is golden brown and crispy - about 3 minutes per side. Don't overcrowd the pan - fry in batches of one or two, depending on how large your pan is, and let the first ones stay arm in a very low oven until the rest are done.

Serve with gravy on the top and mashed potatoes on the side.

Mashed Potatoes

• around 1 pound Yukon Gold potatoes
• 3 cloves garlic
• 2 tablespoons butter (or more)
• 1 - 1 1/2 cups half-and-half
• 1/2 teaspoon sea salt - or more, to taste
• 1 teaspoon ground black pepper - or more, to taste

Scrub the potatoes to remove any dirt but leave the peels on. Cut the potatoes into large chunks and place in a large pot. Cover with water to about two inches above the potatoes, cover and put over medium-high heat until boiling. Remove the lid, reduce the heat and simmer until the potatoes are very tender but not overcooked - about 20 minutes.

Drain the potatoes and leave in the colander for about ten minutes. This allows a lot of the steam to escape, ensuring your mashed potatoes won't be runny with water. Meanwhile, mince the garlic. Return the drained potatoes to the pot and add in the butter, half and half, garlic, salt and pepper. Mash with a potato masher until they reach your desired consistency, adding more milk or butter if you'd like. I like them creamy but still firm, so I use the suggested measurements. I also usually prefer more salt and pepper, however the gravy is very flavorful so I let the potatoes be a tad bit less this time.

Cream Gravy

• 3 tablespoons butter
• 3 tablespoons all-purpose flour 
• 1/2 teaspoon onion powder
• 3 cups half-and-half, whole milk, or cream
• 1 teaspoon sea salt - or more, to taste
• 2 teaspoons ground black pepper - or more, to taste

Melt the butter over medium heat in a large frying pan and add in the flour and onion powder. Stir until combined and a roux forms, about 3-5 minutes. Add in the milk/cream and whisk constantly until the gravy boils slightly and thickens, then reduce heat to very low. Season with salt and pepper, stir, taste, and season more if desired.

I would have taken a better picture, but I really just wanted to eat it.

Chickpea and Sweet Potato Enchiladas with Roasted Tomato Sauce

After making the Pesto Hummus the other day I had some chickpeas left in the refrigerator. I've also been craving enchiladas lately. After staring long and hard at some sweet potatoes from the farmer's market, I came up with the idea for these unconventional enchiladas.

I know the "2 cups cooked sweet potato" is an odd measurement - I would normally use a quantity of potatoes themselves. The sweet potatoes I had, though, are tiny - like little fingerlings...I got a bushel of them from a farmer for only $2! They're pretty much impossible to peel while raw, so I simply boiled them and then slipped them out of the skins after they cooled. I roughly chopped the cooked flesh and measured it after that. I am going to estimate that two cups of cooked sweet potato would equal one or two large to medium sized sweet potatoes.

These enchiladas were filling and delicious. I served them with simple steamed broccoli seasoned with salt and pepper.


Roasted Tomato Sauce

• 4 ripe tomatoes
• 4 cloves garlic
• 1/2 or 1 jalapeno, stem removed
• 2 tablespoon olive oil
  
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1/2 tablespoon chili powder

Preheat the oven to 400°. Roughly chop the tomatoes and mince the garlic cloves. If you'd like, remove the ribs and seeds from the jalapeno (for a milder taste - I like things spicy so I didn't). In a medium bowl, combine the tomatoes, garlic and jalapeno with the olive oil and oregano.

Line a baking sheet with parchment paper. Lay the tomatoes in a single layer on the paper and bake in the oven for about 15 minutes, until the tomatoes are shriveled and the garlic is golden brown. Let sit for fifteen to twenty minutes.

Place the tomatoes in a blender or food processor and add the cumin and chili powder. Blend until smooth. Either use immediately or refrigerate for future use.

Chickpea and Sweet Potato Enchiladas

• 2 cups cooked chickpeas
• 2 cups cooked sweet potato
• 1 jalapeno, stem removed
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/4 cup minced garlic chives
• 12 corn tortillas
• olive oil
• 8 ounces shredded cheese (I used sharp cheddar)
• more green onions and garlic chives for garnish
• 1 recipe Roasted Tomato Sauce (above)

Preheat the oven to 350° (or, if you just made the Roasted Tomato Sauce, lower the temperature to 350°).

In a large bowl of a food processor, place the chickpeas, sweet potato, jalapeno (remove the ribs and seeds if you like a milder taste), cumin and chili powder. Mix until the consistency is that of thick hummus or mashed potatoes. Fold in about 1/4 of the cheese.

Spread some sauce onto the bottom of a large baking dish, just enough to lightly cover the bottom. Heat a small skillet over medium heat. Brush a very small amount of oil onto the skillet. Fry the corn tortillas, one at a time, on each side until they are soft and pliable - about 5-10 seconds per side. You should start to see the texture change and brown spots appear on the surface. As each tortilla is finished, fill it -

Spread a couple tablespoons of the filling in the center, all the way to the edges. Roll up and place, seam side down, on the sauce in the baking dish. Place each enchilada right next to each other. When they're all rolled, cover the tops with the remaining sauce and the rest of the cheese and bake in the oven until the cheese is melted and bubbly, about 20-30 minutes. Top with chopped green onions and garlic chives before serving.

Pesto Hummus

The other night before I went to sleep I put a bunch of chickpeas in my slow cooker to simmer overnight. I do that quite often - put a pot of beans on the cook before I go to sleep and wake up the next morning wondering what to do with them. Despite not having any lemon juice on hand, I decided to make hummus. After scouring my refrigerator and pantry for lemon juice substitutes, I decided to use some pesto sauce that was sitting in there.

I used my homemade Broccoli Pesto, a thicker pesto. It would be simply delicious if you made the Broccoli Pesto, however you can use any pesto that isn't runny and saucy. Using the pesto, you don't need any tahini or olive oil.

This time I made the Broccoli Pesto with fresh parsley instead of spinach (as in the recipe) since that is what I had on hand. To match, I added some fresh parsley to the hummus. If your pesto uses basil, add basil - etc. This makes a pretty big batch of hummus - we eat it very quickly as a spread for sandwiches and dip for crackers and veggies. Cut the recipe in half if you don't think you'll eat it all in time.

Pesto Hummus

• 2 cups chickpeas
• 6 tablespoon Broccoli Pesto
• 1 tablespoon [vegan] mayonnaise
• 1 tablespoon stone-ground mustard
• 2 tablespoons minced fresh parsley
• pinch of sea salt, to taste

Add all ingredients to a food processor and blend until thick and creamy. Add a little bit of olive oil if it's too thick for your tastes.

Mustard Vinaigrette

This week's Farmers Market trip went very well! I got so many delicious items from so many different farms that I can't even remember where they all came from. Here's a quick rundown of items and cost:

- 1/2 pound fingerling potatoes ($3)
- 1 pound red potatoes ($3)
- 1 pound asparagus ($5)
- 4 yellow onions ($2)
- bunch 2-foot long, huge bulbed sweet green onions ($1)
- bunch collard greens ($1)
- four baby bok choi ($1)
- head Chinese (napa) cabbage ($1)
- bunch garlic chives ($1)
- bunch red radishes ($1)
- head of purple romaine lettuce ($1)
- bag of tender, light green leaf lettuce ($2)
- 5 beautiful red tomatoes ($5)
- 1 cute heirloom tomato ($1)
- box of small young zucchini and yellow squash ($4)
- absolutely HUGE cucumber ($1.75)
- couple crowns of broccoli ($4)

And some of the farms I got them from. I visited a few that I hadn't seen before and some others that I don't always buy from and I can't remember their names! I'll be sure to do so next week.
- Bryson's Farm
- Goode Acres
- Hun's Garden
- Peacock Farms

Here's the super cute heirloom tomato we got from Goode Acres. We bought it because it looks like two tomatoes kissing :)

We missed the market last week because we were camping, so we had pretty much nothing in the kitchen already except for some parsley. I whipped up a quick salad with the napa cabbage, radishes, green onions, tomatoes and parsley and made this mustard vinaigrette dressing to go over it. It's slightly sweet, tangy and delicious. Here's a tip: if you buy dressing in a glass bottle, when it's all gone wash the bottle and remove the labels. Then you have a perfect sized glass bottle with a screw top lid for your homemade dressing!

Mustard Vinaigrette

• 1/2 cup apple cider vinegar
• 1 cup extra virgin olive oil
• 2 tablespoons stone ground mustard
• 2 cloves garlic
• 2 tablespoons fresh parsley
• 1 tablespoon raw honey
• sea salt and ground black pepper

Combine all ingredients in a food processor and blend until well mixed. When you store this in the refrigerator, the ingredients will settle and separate and the olive oil will solidify. When you go to use the dressing, let it sit out on the counter for twenty minutes or so before you use it, then shake it very well before you pour.

BBQ Veggie Pizza

These next two weeks are a bit crazy for me. It's finals time, so that means cooking is being pushed to the side. I did go to the market on Saturday, and I have been cooking and will be cooking... just probably not posting. And now I'm off to the library again! Here's a recipe that I've been holding on to for a couple of weeks. See you soon :)

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When ate this for dinner along with a Citrus-Parsley Cucumber and Tomato Salad, and I even joked at dinner about how it's a 'multi-cultural meal' :: BBQ sauce (American), pizza (Italian), Greek-style salad, Lavosh bread as the crust (Middle Eastern).

Al Habashi Mart is a Middle Eastern grocery and they sell delicious, locally baked breads. For the crust, I used their lavosh bread: it's a large, round flat bread about a foot and a half in diameter. Perfect size for a medium to large pizza crust! If you don't have that, any pizza crust will do. I'm sure a homemade one is best... although I have never attempted to make one myself :)

The deliciousness of this pizza will depend entirely on the sauce you use. I used a Kansas City  hometown legend: Gate's. Kansas City is really known nationally for it's delicious BBQ, and while I don't partake in the meat very often I can still enjoy the sauce. It's made locally and even when you buy it at the store the ingredients list isn't too long or scary (only a preservative to be worried about). Gate's original sauce is tangy from vinegar and slightly spicy. Go your favorite BBQ sauce route - tangy, spicy, sweet, smoky - but just make sure it's a delicious sauce on it's own, because it really is the star of this pizza.

BBQ Veggie Pizza

• 1 medium to large pizza crust or flatbread
• 1/2 cup barbeque sauce
• 1 head of broccoli
• 1 carrot
• 5-6 mushrooms
• 1-1 1/2 cups meltable cheese or cheeze (we used cheddar)

Preheat the oven to 350°, or whatever temperature the oven needs to be to cook your pizza crust. Prepare the pizza crust, if needed.

Cut the head of broccoli into small florets. Halve the carrot and cut into thin rounds. Place in a medium pot along with a couple tablespoons of water. Heat over medium heat and steam just until the broccoli is bright green and the carrots are a little less crunchy. Drain and arrange on a plate in a single layer. Let sit for about ten minutes to let most of the steam come off.

Spread the sauce over the pizza crust out to the edges. Thinly slice the mushrooms and arrange, along with the broccoli and carrots. Top with the cheese. Bake in the oven for anywhere from 10-20 minutes, until your pizza crust is done and the cheese has melted.

An unconventional pizza

Cherry Almond Muffins

It has been a while since I have made muffins at home, and last night I got a sudden craving. I made this batch of muffins from items I had laying around the house. They are dense (almost like quick bread) and slightly sweet, making them delicious and filling snacks or accompaniments.

I like eating muffins plain, or reheating them in the oven topped with butter, or cut into cubes and eaten with fresh fruit or with yogurt. These are warm and spicy from the ginger and cardamom but also bright from the cherries and coconut.

I can't really call these muffins healthy, but they do have whole wheat flour - only a small amount of sugar - and almonds and dried fruit. So I'm going to say they're much healthier than most muffins while still being sweet :-)~

To make this recipe vegan, use cultured soy, almond, rice or coconut milk as yogurt. A creamy variety works better than a thick one.

Cherry Almond Muffins

• 1 1/2 cup whole wheat flour
• 1/4 cup maple syrup
• 1 cup creamy yogurt, plain or vanilla flavored
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 cup dried cherries
• 1/2 cup sliced almonds + more for garnish

Preheat the oven to 400° F. Line a muffin pan with baking cups or spray with non-hydrogenated cooking spray.

In a large bowl, mix together the flour, coconut, baking powder, baking soda, salt, ginger and cardamom. In a separate bowl, combine the maple syrup, yogurt and olive oil. Mix the wet ingredients into the dry and then fold in the cherries and almonds.

Use two spoons to drop the batter into the prepared muffin pan. Sprinkle some more almonds on the top of each muffin, pressing in slightly. Bake in the oven until done, about fifteen minutes.

Fresh Herb and Vegetable Soup

One of the things that I love most about getting my produce from the Farmer's Market every weekend is that it forces me to get creative with the ingredients I have on hand. When you do your shopping at the grocery store, you have many options when it comes to produce. At times I am at a loss for what to cook simply because there are too many choices. At the Farmer's Market, I only have certain things to choose from and when I bring them home, that's what I have to make meals with.

This soup started out as a "throw it all in the pot" type of thing and ended up being one of the most delicious meals I have ever made!! I was skeptical the whole way through until I finally tasted it. WOW!! This is also the very first time I have ever made my own homemade stock. I have been saving the scraps of my onions, carrots, celery, herbs, peppers and other vegetables for months now and finally got enough to make a stock. It has a rich, deep flavor that is not comparable to anything store-bought. I can't wait to make more soups with this stock!!

Some of you may be thinking - soup in the spring?! Well, it's still rather chilly and very rainy and cloudy around here so soup is perfect. Also, this is made with spring ingredients. It's hearty and filling but refreshing at the same time, and full of flavor. We've already eaten the entire pot of this soup, it was that good. It didn't even make it until the next day!

For the mixed herbs, I used a combination of mostly watercress with some parsley, cilantro, spinach, and the green parts of the garlic plants I got at the market on Saturday. You can use whatever you have on hand to shape the taste. You might want to add a clove or two of garlic if you don't have garlic greens. For the potatoes, I used purple potatoes - they're my favorite. Yukon golds or red-skinned would work just as well.

We ate this soup ladled over some leftover cooked brown rice with slices of Bread of Life Bakery's spinach asiago bread on the side for a hearty and filling dinner.

I am sending this post to Weekend Herb Blogging, guest hosted this week by Honest Vanilla.

Fresh Herb and Vegetable Soup

• 1 large onion, chopped
• 3 carrots, sliced thin
• 2 small potatoes, chopped into small cubes
• 2 cups finely minced herbs - watercress, parsley, cilantro, garlic greens, basil, whatever you have
• 1 tomato, chopped
• 6 cups vegetable stock
• olive oil
• sea salt

Heat a couple of tablespoons of olive oil over medium heat. Saute the onion with a pinch of salt until soft and translucent, about five minutes. Transfer to a blender or food processor and add in half of the tomato and one cup of stock. Puree until smooth. Return to the pan and add the carrots, potatoes and remaining five cups of stock. Cover, bring to a boil, then lower the heat and simmer until the carrots and potatoes are tender - about fifteen minutes. Stir in the herbs and remaining tomato and season to taste with sea salt.

red - purple - orange - green - for all your nutrition needs! 

Double Green Curry Salad

I made this salad tonight and immediately wanted to post it on here. I came up with this combination after staring at this week's farmer's market merchandise for a few minutes. It has a crispy, fresh crunch; pleasing green, orange, red and white colors and plenty of bright flavors from the citrus. If you like things spicy, use more curry paste, or you can tone it down a little.

We ate this salad as a meal along with some roasted fingerling potatoes. I melted some butter, tossed the raw potatoes in it and spread them out on a baking dish. Then I covered them with sea salt, ground black pepper and four or five cloves of chopped garlic - baked at 450°F until they were done. I love to do fingerlings this way - in fact I often put down my fork to just pick them up and eat them like fries! The skins get nice and crispy and the insides stay creamy and moist. Deeelicious.

Double Green Curry Salad

• 1/2-3/4 pound fresh green beans
• 6 red radishes, sliced
• 1-2 carrots, shredded
• 1/4 cup tablespoons olive oil
• 3-4 tablespoons lime juice
• 1 teaspoon Bragg liquid aminos or low sodium soy sauce
• 1 tablespoon (or more or less) green curry paste
• 1/2 cup sliced almonds
• 1/4 cup fresh minced parsley or cilantro

Bring a pot of lightly water to a rolling boil. Prepare a large bowl of ice and cold water. Trim the straggly ends off the beans and cut them in half if they are very long. Boil the beans until they are bright green but still crispy, about three or four minutes. Drain and plunge into the bowl of ice water.
Combine the olive oil, lime juice, liquid aminos or soy sauce and green curry paste in a small container with a tight fitting lid. Shake vigorously until well mixed and smooth.

Drain the green beans and pat dry. If you have a salad spinner, you could give them a whirl in that to make sure they're really dry. In a large bowl, toss the beans, radishes and dressing until combined. Garnish with the sliced almonds and minced herbs. Serve cold or at room temperature.

Pasta e Fagioli

I got some fabulous dried cannellini beans from Carollo's Italian Grocery this weekend and the first thing I did when I woke up on Monday was put them into my crock pot to simmer all day so they would be ready to eat at dinnertime. Cannellini beans are some of my favorites, but it's sometimes difficult to find them dried rather than in cans.

Pasta e fagioli is a classic Italian soup, often made with parmesan cheese and day-old bread. I didn't quite feel like soup, so I made it as a pasta dish. Cannellinis are soft beans, so when they're well cooked they start to mash when mixed in with the pasta, giving the whole dish a creamy and rich texture. We ate this with locally baked flat bread covered with garlic butter and minced parsley and some Sicilian black olives.

I would like to dedicate this fabulous dish to my mother, who taught me everything I need to know about pasta.

Pasta e Fagioli

• 2 cups cooked cannellini beans
• 1 bunch kale, stems removed, roughly chopped
• 1 large onion, chopped
• 5 garlic cloves, minced
• 2 tomatoes, chopped
• 1 cup peas
• 1/2 cup shredded carrots
• 1/2 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 bay leaf
• zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/4 cup plus a couple tablespoons of olive oil
• about 1/2 cup sliced almonds
• about 1/2 cup sliced green onions
• about 1/2 cup minced fresh parsley
• 8 ounces of short pasta
• sea salt, ground black pepper, crushed red pepper

Bring plenty of water to a rolling boil and cook the pasta until it is done. Various shapes and types (whole wheat, semolina, fresh, quinoa, etc) have different cooking times so check your package. Drain when finished.

Meanwhile, heat a couple of tablespoons of olive oil in a large pot. Saute the onion until it starts becoming translucent, about ten minutes. Add in the garlic, tomatoes, carrots, kale, oregano, thyme, basil and bay leaf. Cook and stir until the kale begins to wilt and you can smell the fragrant spices and garlic.

Mix in the cooked pasta, beans, lemon zest, lemon juice and olive oil. Stir until combined and season liberally with salt, black pepper and crushed red peppers. Garnish each individual serving with almonds, green onions and parsley.

Sending this to Presto Pasta Nights, guest hosted by Three Cookies

Bright and Fresh Chickpea Salad

It's growing season again! Every Saturday morning from here until winter will be spent at the Kansas City Farmer's Market, where I will buy produce from my favorite farmers! See the "Food Sources" page to see links to my favorite stalls and farms. There isn't too much available just yet, and a lot of my favorite stalls (such as Hun's Garden) were still only selling plants, but I did come out with some good buys! Here's the loot I came home with this week!


Bryson's Farm:
- 4 red, juicy tomatoes
- 2 lovely bunches of asparagus
- 1/2 pound of creamy fingerling potatoes
- 3 exquisite heads of garlic
- 1 bunch of crisp red radishes


Goode Acres:
- 1 bag of crunchy baby romaine lettuce
- 1 bag of delicious curly green kale

I saw a stall I had never seen before, drawn in by the signs declaring "RAWSOME DELIGHTS." They were selling two different kinds of raw cacao treats! One was a coconut chocolate truffle and the other had dates and pecans. I went for the dates! Ingredients:
coconut, pecans, cashews, cacao, walnuts, dates, agave, coconut oil, sea salt
All organic. $3.50 for three treats - we haven't eaten any yet. I think I'll save them for late at night ;)

Carollo's Gourmet Grocery is a fantastic little Italian deli and shop in the farmer's market area. From there I brought home:
- about a pound of mixed olives: Sicilian green, Greek black and Gaeta olives
- (what I was really excited about!!) THREE POUNDS of dried cannellini beans!!!! I can hardly ever find these anywhere... so when I saw them, I bought three pounds! I'll be giving some to my mom. I'll probably be making a pasta fagioli soup with the kale from Goode Acres very soon :)

Another part of Market Saturdays is coming home and making lunch out of all the produce left in the kitchen from last week. I must use the old stuff before touching the new! I had a lot leftover this week and managed to make a very delicious salad from it.

This salad is light, fresh tasting, crunchy and nutritious. The dressing is slightly spicy and dances on your tongue. My husband says he is going to use the leftovers to make a pita sandwich for dinner this evening. I used leftover white basmati rice, but I can imagine that any sort of rice will be great, or even another grain like quinoa or kamut that you may have sitting around.

I hope some of you get as excited for growing season as I do. Here's to months and months of farmer's market Saturdays! CHEERS :)

Bright and Fresh Chickpea Salad

• 2 cups cold, cooked chickpeas
• 1 cup cold, cooked rice
• 1 medium carrot
• 1/2 a zucchini
• 1/2 tomato
• 1/2 bunch green onion
• 1-2 romaine lettuce leaves
• 1/2 a jalapeno, seeds and ribs removed
• 2 cloves garlic
• 3 tablespoons or so of fresh parsley leaves
• small chunk of fresh ginger, skin removed
• 1 tablespoon fresh squeezed lime juice
• 1 teaspoon stone ground or dijon mustard
• 1/4 cup extra virgin olive oil

Chop the carrot and zucchini into very small pieces. Dice the green onions and tomato and tear the romaine lettuce into bite size pieces. Toss in a bowl along with the chickpeas and rice.

Roughly chop the jalapeno, garlic cloves, parsley and ginger and add to a food processor. Pulse a couple of times, then add in the lime juice, dijon mustard and olive oil. Combine until they form a thick, creamy dressing.

Pour the dressing over the vegetables and mix thoroughly. Let sit at room temperature or in the refrigerator for about fifteen minutes before enjoying.

(P.S. I know my pictures are never exactly professional - haha - but lately I've just been using my camera phone. So believe me, this salad is much brighter and delicious looking than the pictures allow for :)

Absolutely Spectacular Sweet Breakfast Couscous

I'm not the biggest couscous fan in the world, but I bought some from the bulk section at Whole Foods one day when I realized that whole wheat couscous existed. I haven't always enjoyed it as a savory dish, so I decided to experiment with it.

This amazing sweet salad is a perfect, well rounded and nutritious breakfast. It will give you a quick pick-me-up with its incredible taste and will keep you full until lunch time. This recipe makes a large batch, because you will be sure to eat it (for breakfast, for lunch, for dinner, for a snack, for dessert…) It makes enough to feed two people breakfast for a whole week. If you’d like, cut the recipe in half. Experiment with the nuts (pecans, almonds or peanuts would do nicely), with the minced greens (extra nutrition and flavor), and with different amounts of dried fruit (chopped dried peaches, apricots, prunes).


If you have quinoa around the house, try using that instead. It will add a boost of protein.

Absolutely Spectacular Sweet Breakfast Couscous

• 1 ½ cups whole wheat couscous
• 1 ½ cups vegetable stock
• ½ of a red bell pepper, chopped
• 1/3 cup diced green onions
• ¾ cup chopped walnuts
• 1 inner stalk celery with leaves, chopped
• 2/3 cup minced fresh baby spinach, parsley or cilantro (your preference)
• ¾ cup dried fruits: cranberries, blueberries, raisins

For the dressing:

• 1 ½ tablespoons honey or suitable vegan substitute
• ¼ cup extra virgin olive oil
• ¼ cup + 1 tablespoon apple cider vinegar
• 1/8 teaspoon ground cinnamon

Bring the vegetable stock to a boil. Remove from heat and stir in the couscous; cover and let sit for five minutes. Remove the lid and fluff with a fork. Chill in the refrigerator, uncovered, stirring occasionally, for at least an hour.

Mix all the ingredients for the dressing in a small container with a lid and shake vigorously until thoroughly mixed.

When the couscous is chilled to room temperature or below, add in the remaining ingredients and mix. Pour the dressing over the top and mix well. Either eat at room temperature or chill until cold.

To make a similar, savory couscous, make the following substitutions:

• Extra diced veggies instead of the dried fruit
• Balsamic or red wine vinegar for the apple cider vinegar
• Any favorite dried or fresh herb for the ground cinnamon, and increase to 1/4 teaspoon (dried) or 1 tablespoon (fresh)
• Eat warm instead of chilled

A rainbow of nutritious colors and delicious tastes!

Sending this to Presto Pasta Nights guest hosted by Sweet Artichoke

Split Pea and Broccoli Curry

Here's another simple, delicious dinner to add to my current obsession with Indian-flavored curries. I've already eaten lentils once this week, and I had a lot of split peas leftover from the last time I made split pea soup, so I decided to use those in this recipe. I used green split peas, but I'm sure yellow split peas or a combination would be delightful.

We ate this over hot basmati rice. I usually only buy whole grains, so brown basmati is a popular choice - but sometimes I really want the texture and flavor of white rice, so I bought some and used it in this meal. I also enjoyed this with a tall glass of vanilla coconut milk, with plain fresh strawberries for dessert

Split Pea and Broccoli Curry

• 1 cup split peas
• 3 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 jalapeno, seeded and chopped
• 2 heads broccoli, cut into florets
• garnishes: fresh cilantro, peanuts, cashews, shredded coconut
• ghee, olive oil or butter

Heat a couple of tablespoons of oil or butter in a large saucepan with a lid over medium heat. Add in the onion and carrots and saute for about five minutes. Add the cumin, garam masala, turmeric, ginger, garlic, jalapeno and split peas, stir to combine, and cook for about two minutes. Add in the vegetable broth and cover. Bring to a simmer, then reduce the heat to low.

If you like your broccoli very tender, add the florets in after the split peas have cooked for about twenty minutes. If you like it more firm, wait for twenty-five minutes or so. The split peas should take about 35-40 minutes to become tender - you don't want them mushy like in a split pea soup.

 

Sending this to My Legume Love Affair, event hosted by Desi Soccer Mom

Southwest Lentils

I am not a huge fan of packaged meat substitutes, such as frozen veggie burgers or crumbles. Instead, I like to use other proteins, such as beans and legumes. An obvious choice for taco filling would be pinto or black beans, but I thought lentils would be equally delicious and a little bit different. Adjust the amounts of garlic, spices and peppers to your liking - I tend to like things pretty spicy myself.

I have a variety of chili powders in my spice cabinet. Some I bought from the Asian market and are meant for Thai, Chinese or Indian food, others for the more southwest or Mexican type of spicy. Use the southwest kind for this recipe (usually the chili powder you'd get at the grocery store is great). Mexican oregano is a little bit milder in flavor than Italian oregano - if you don't have it, any kind will do.

We ate these as tacos with blue corn tortillas, chopped red onion, fresh spinach, shredded cheese and plain yogurt. It made enough for about ten tacos. I can imagine there would be enough here for three or four burritos. Also try this in enchiladas, on top of nachos or baked potatoes, with Spanish rice or in a taco salad!

Southwest Lentils

• 1 onion
• 4-5 garlic cloves
• 1-3 jalapenos
• 1 cup green lentils
• 2 1/2 cups vegetable stock
• 1 tablespoon Mexican chili powder
• 1/2 tablespoon ground cumin
• 1 teaspoon dried Mexican oregano
• olive oil

Heat a couple of tablespoons of olive oil in a medium sized pot. Chop the onion, mince the garlic cloves. Remove the stems and ribs from the jalapeno and mince it. Add all of these to the pot and saute over medium heat for about five minutes. Add in the lentils, chili powder, cumin and oregano and stir to combine. Pour in the vegetable stock and cover. Bring to a boil, then lower the heat and simmer until the lentils are tender, about 25-30 minutes. Let the pot sit off the heat, without the lid, for a few minutes to allow more moisture to escape before using.

Cauliflower and Zucchini Curry

THIS is one of my most favorite meals I have ever made. Usually I do tomato sauces with my favorite Italian spices: OREGANO, basil, rosemary. I never really think of using tomatoes with Indian spices, but seeing as how almost everything I eat lately is flavored with garam masala, I gave it a whirl. I used some fresh vegetables I had in the refrigerator and made this absolutely delicious curry, eaten over brown basmati rice.

Adjust the level spicyness to your taste. Add in some fresh or dried chillies if you like things spicy - omit them if not. As written it is very flavorful but not hot. I often find that I like to add heat at the very end, as chillies will often taste differently the longer they are cooked.

I enjoy the taste of butter, but to make this vegan simply use your favorite cooking oil.

Cauliflower and Zucchini Curry

• 1 small head cauliflower, broken into about 3 cups of florets
• 4 tablespoons butter, ghee or oil
• 1/2 teaspoon turmeric
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 cups chopped tomato (about one can)
• 1 tablespoon minced garlic
• 1/2 tablespoon garam masala
• 2 zucchini, sliced into thick rounds
• fresh or dried chillies or crushed pepper flakes, to taste(optional)
• garnishes: fresh cilantro, peanuts, shredded coconut

Preheat the oven to 350°. Melt two tablespoons of butter and add in the turmeric. Arrange the cauliflower florets in a baking dish and pour over the spiced butter, mixing to combine. Bake in the oven until the cauliflower is just tender, about 30 minutes.

Heat the other two tablespoons of butter in a pot with a lid. Add the onion and garlic and saute for about five minutes. Add in the red pepper, tomatoes and garam masala, stir and continue cooking for five more minutes. Transfer half of the sauce mixture to a blender and blend until combined, then add it back to the pan. [ This step is optional, however I enjoyed the smoother texture of the sauce with the chunky cauliflower and zucchini ]

Add the zucchini [and the chillies, if using] to the pot, reduce the heat to low and cover. Let simmer until the zucchini is tender, or until the cauliflower is done in the oven - my zucchini was tender after about 10 minutes. Before serving, stir in the roasted cauliflower along with any turmeric butter left in the dish.

Serve over hot brown basmati rice, topped with fresh cilantro, unsalted roasted peanuts and shredded coconut.

Pineappleberry Salad Smoothie

I haven't posted a delicious smoothie recipe in a while! During the winter I got out of the smoothie habit, usually opting for hot oatmeal or quinoa porridge - or last night's dinner leftovers - for breakfast. We've had a little bit of spring weather here in Kansas City, but so far it's mostly dreary and rainy and very cold - we even had snow a few days ago. But, I've been drinking a lot of smoothies lately. I have a wisdom tooth that is bothering me, and until it comes out I can't chew very well, so instead of eating a salad I've decided to make them into smoothies. This way I can still get all my nutrients and I can still be full with the minimum amount of chewing! Kinda sad, actually... LOL.

You may think that carrots, cashews and a mushroom are odd in a smoothie, but they are really good. The carrots are slightly sweet, the cashews add protein and thickness, and the mushroom has practically no flavor at all (but it does have nutrition). If you'd prefer a sweeter smoothie, add honey or agave nectar. I used coconut milk, but feel free to use your favorite liquid. Also, leave the skin and seeds of the apple - they both have valuable nutrients (and you will not be poisoned by eating a couple of apple seeds!) I just cut an apple right down the middle and tightly wrap the other half for another time.

I never post pictures of my smoothies because they are always a deep green color due to the Amazing Grass Berry Flavor Drink Powder I put in every smoothie. It's an extra shot of nutrients, antioxidants and probiotics that adds to the wonderful wholesomeness the smoothie has already. It's totally optional but I highly recommend it - it doesn't change the taste very much at all.

Pineappleberry Salad Smoothie

• 1 tablespoon raw cashews
• 1 small to medium carrot, roughly chopped
• 2 strawberries, fresh or frozen
• 1/2 an apple with skin and seeds, roughly chopped
• 3 one-inch chunks pineapple, fresh or frozen
• 1 button mushroom
• good handful baby spinach leaves
• 1 tablespoon honey or agave nectar (optional)
• 1 scoop Amazing Grass Berry Flavor Drink Powder (optional)
• 1 1/4 cup vanilla coconut milk

Layer all ingredients in a blender in the order they are listed. Start blending at a slow speed and increase until you have a near-liquid consistency. You may have to stop the blender and stir a couple of times to ensure everything is being mixed. The smoothie is done when a whirlpool forms in the middle of the liquid.

Wild Hummus

I attempted making hummus quite a few times in my blender. Each time it was.... okay. Edible. Alright on sandwiches but not really on its own as a dip. I got a food processor for Christmas and I can't believe I hadn't tried to make hummus until yesterday (in March!!)

I went a little out on a limb here. This hummus has a long, but not complicated, list of ingredients - thus I have dubbed it "wild hummus." I looked at a bunch of recipes and took an element from each. The result is absolutely delicious. I immediately ate some with corn tortilla chips, and then used some more for pita sandwiches stuffed with tomato, zucchini, alfalfa sprouts and mushrooms.

Notice the recipe calls for two cups of chickpeas, not two cans. I never used canned beans. See my "tricks and tips" page for information about how I make dried beans easy to use.

To warn you, this makes a pretty big batch - we go through it pretty quickly around here. Halve everything if you don't think you can eat it all quickly enough (4-5 days).

If you would like this to be vegan, use a flavorless vegan yogurt, vegan mayonnaise or vegan sour cream.

Wild Hummus

• 2 cups chickpeas
• 1/4 cup walnuts
• 3 tablespoons parsley leaves
• 1 tablespoon minced garlic
• 2 tablespoons tahini
• 1/2 tablespoon paprika
• 1 tablespoon ground cumin
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt
• 1/2 cup plus 3 tablespoons extra-virgin olive oil

Combine all ingredients in the bowl of a food processor and blend until completely smooth. Stop and scrape down the sides of the bowl often. The longer you blend, the smoother the hummus will be - once everything was initially mixed, I let it go for five minutes or so on its own. If you'd like a creamier hummus, add more yogurt or olive oil.

Sweet Chili Noodles

I love making stir-fried noodles loaded with vegetables and covered in delicious, tasty sauce. I have experimented with many combinations of ingredients to make sauces that are sweet, spicy or salty, with different noodle shapes and various vegetables.

This dish is sweet and slightly spicy, loaded with delicate but filling vegetables. Even though this is an Asian-style dish, I used whole wheat spaghetti pasta - simply because that's what I had on hand. Udon, rice, egg or any other grain-noodle would work well.

I first came across sweet chili sauce as a topping for plain grilled tofu from the prepared foods area of Whole Foods Market. It tastes exactly how it is named: slightly spicy but mostly sweet with a bright red color and thick texture. I get it in a bottle at Whole Foods Market, and it will definitely be at any Asian food store or maybe even the supermarket (be sure to watch out for funky ingredients). I would love to one day make my own sweet chili sauce!

The leftovers for this, I imagine, would be delicious eaten cold. I don't know for sure though because we didn't have leftovers :)

Sweet Chili Noodles

• 12-14 ounces noodles
• 4 tablespoons Bragg Liquid Aminos (or soy sauce)
• 2 tablespoons toasted sesame oil
• 3/4 cup sweet chili sauce
• 1 tablespoon minced garlic
• 1/2 tablespoon minced fresh ginger
• 1 onion, thinly sliced
• 2 carrots, cut into matchsticks
• 4 cups shredded cabbage
• 6-8 ounces sliced mushrooms
• 1 cup peas
• 2 tablespoons balsamic vinegar
• 1 cup minced fresh parsley
• olive oil
• Sriracha hot sauce for garnish

Cook the noodles according to the package directions and drain.

Combine the liquid aminos, sesame oil, chili sauce, garlic and ginger in a small bowl with a tight-fitting lid and shake vigorously until well combined. Toss with the noodles in a large bowl and set aside.

Heat a couple of tablespoons of olive oil in a large pan over medium heat. Add the onion and carrots and cook for about five minutes or so. Add in the cabbage and balsamic vinegar, stir and cook for an additional 2-3 minutes, then add in the mushrooms and peas. Continue cooking and stirring until the vegetables are cooked to your liking, an additional 2-10 minutes depending on how crunchy you like things.

Pour the vegetables over the top of the noodles and add in the minced parsley. Toss to combine everything together and serve with Sriracha if you'd like more heat.

Citrus Lentil Soup with Collard Greens

I haven't posted here in forever! I have been cooking, but haven't been writing down recipes. I managed to get this one, though :)

This delicious, hearty soup is nutritious and has a bright, fresh taste from the lemon juice. I really enjoy the strong citrus flavor - my husband said it was overpowering, so if you think you might have an issue with it, add a little at first and more if you'd like.

I used green lentils and a Yukon gold potato; feel free to experiment.

Citrus Lentil Soup with Collard Greens

• 1 onion
• 2 small or 1 large carrots
• 1 medium potato
• 1 jalapeno
• 1 bunch collard greens
• 1 cup lentils
• 6 cups vegetable stock
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 4 cloves garlic
• 1/4-1/3 cup lemon juice
• olive oil
• sea salt and ground black pepper 

Heat some olive oil in a large soup pot over medium heat. Chop the onion and carrot and saute in the pan for about five minutes. Stir in the lentils and vegetable stock, cover, and bring to a simmer. Lower heat and cook for about ten minutes.

Meanwhile, chop the potato into small cubes and place in a small pan with enough water to cover. Heat to boiling and cook until the potato is tender, about fifteen minutes. Drain when finished.

Remove the stem, seeds and rib from the jalapeno and mince. Remove the stems from the collard greens and chop the leaves into small pieces. After the lentils have been cooking for ten minutes, stir in the collard greens, cumin, cinnamon, garlic and jalapeno. Put the lid back on and simmer until the lentils and greens are tender, another fifteen to twenty minutes.


When finished, remove from heat and stir in the potato and lemon juice. Season to taste with salt and pepper, and let sit for about ten minutes before eating.