Broccoli Rabe, Potato and Rosemary Pizza

We're on a bit of a pizza kick around here and this one is an oldie but a goodie.  You can find the original recipe at Food 52.

INGREDIENTS


1 large yukon gold potato, very thinly sliced
Salt
Extra-virgin olive oil
1/2 pound broccoli rabe, washed, ends trimmed
1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
1/4 teaspoon crushed red pepper flake
8 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

PREPARATION


1. Preheat oven to 375 F

2. Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. 


3. Increase oven temperature to 475 F.
4. Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2" pieces.

5. Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.

6. Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.  Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe. Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.

7. Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.

8. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.

Sweet Potato Pizza with Kale & Caramelized Onions

Leslie shared this recipe with me and I'm so glad she did.  I've got an extra sweet potato and I'm thinking this looks like a fantastic way to put it to use.  Plus kale.  How could this not be a total win?  This one comes from a new-to-me blog called Jen Loves Kev.

Love Day Dinner Menu

Tomorrow is Valentine's Day and as I mentioned in my last post, I'm an enthusiastic celebrator of holidays.  So.... I've been looking high and low for yummy recipes for a fun, romantic Valentine dinner.  The image above is a LOVELY idea.  These are Heart Beet Rawviolis with Pesto Oil.  How fabulous is that?!

This is the side view to give you a sense of the ravioli-ness.  These are stuffed with a pine nut "cheese".  I will not be making these on Tuesday night in spite of how very much I want to.  Look here if you'd like to check out the recipe for yourself.  Wondering why these won't be on our menu?

I don't like beets in spite of how very hard I've tried

Kate enjoyes a pine nut, but pine nuts hate Kate 

Kate is not a lover of pesto

I let my lovely little heart-shaped rawvioli dream die and the search continued.  Happily, I've still managed to come up with some good stuff.  Here's what I'm thinking.

SWEET POTATO & PEAR SOUP

INGREDIENTS

1 tablespoon vegan margarine
1 small onion, chopped
1/4 cup chopped carrot
1/4 cup chopped celery
3 medium-sized sweet potatoes, peeled and diced
2 pears, peeled and diced
1/2 teaspoon dried thyme
1 teaspoon paprika
5 cups vegetable broth
1/3 cup coconut milk
2 teaspoons maple syrup, or to taste
2 teaspoons lime juice, or to taste
salt and freshly ground pepper to taste

PREPARATION

In a pot, heat margarine on medium heat. Add onion, carrot and celery and sauté for 1 minute. 


Add sweet potatoes, pears and thyme and sauté for about 2 minutes. Add paprika and veggie broth. 


Bring to a boil and simmer for 15 minutes or until sweet potato is soft.


Puree in a blender or food processor until smooth. 


Return to pot. Add coconut milk, maple syrup and lime juice. Simmer for 5 minutes. If soup is too thick add a little extra broth.


Season with salt and pepper, adding more syrup or lime juice as needed. Drizzle with maple syrup if preferred. Can be made up to 2 days ahead of time.

ARUGULA & FENNEL SALAD

INGREDIENTS

4 cups arugula
1 large fennel bulb, trimmed and very thinly sliced
1/2 cup thinly sliced red onion
1 teaspoon Dijon mustard
Sea salt, to taste
Ground pepper, to taste
2 tablespoons aged balsamic vinegar
6 tablespoons extra virgin olive oil
1/3 cup freshly shaved Parmigiano-Reggiano


PREPARATION

Arrange arugula on a large platter. Top with fennel and red onion slices.

Put mustard, salt and pepper in a medium bowl. Whisk in vinegar to combine. Gradually whisk in olive oil until vinaigrette emulsifies. Taste and adjust seasoning.  Drizzle vinaigrette over arugula and toss well to coat leaves. Top with shaved Parmesan and serve.

KATE'S VERY FAVORITE THING

Yogurt-covered pretzels purchased in a store.

What's on your menu?

Maple Grilled Tempeh

Doesn't that look like a lovely meal?  I wish I could tell you that my dish looked exactly like that, but I can't.  It was tasty though.  The image comes from 101 Cookbooks where I found the recipe awhile back.  I was reminded of it again last week and so I put it on the weekly menu and it was even better than I remembered it.

INGREDIENTS

8 ounces tempeh

1 -2 portobello mushrooms
2 1/2 cups cooked quinoa or brown rice 

Handful of blanched green beans

 

For the Marinade:
3 tablespoons soy sauce
2 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)
 

PREPARATION

 

1. Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. 

2. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.

3. Place the pieces of tempeh flat in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally.

4. Grill the tempeh and portobello on a medium hot grill for a few minutes on each side - Brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove.

5. When the mushroom and tempeh are done grilling, slice them into thin strips and serve over a bed of warmed quinoa (or rice) and barely-cooked green beans (broccoli might be nice too).

Banana Chocolate Chip Pretzel Smoothie

Do you remember Chubby Hubby?  Oh man do I remember it.  I say "remember" because after spending the first few years of college pretending that a pint of Ben and Jerry's ice cream was a single serving, I've had to give it up.  For the most part.  But....thanks to the genius that is Mama Pea I've found something that is pleasantly similar and much less likely to kill me.

This smoothie is delicious and makes for a mighty fine breakfast.  Sometimes I even toss in a handful of spinach for good measure.  It doesn't really change the taste, but it does make having chocolate in your breakfast feel a bit  more virtuous.

INGREDIENTS

• 1 frozen banana
• 1 1/2 c. milk
• Handful of ice cubes
• 1 scoop vanilla protein powder (optional)
• 1/4 c. old fashioned oats
• 2 T. chocolate chips
• 1/4 c. pretzels, broken into pieces

PREPARATION

• Place banana, milk, ice and protein powder (if using), and oats in a high speed blender and blend until smooth.
• Add 1/2 of the chocolate chips and 1/2 of the broken pretzels directly to the blender. Either stir the chocolate chips and pretzels in by hand or quickly pulse blender a few times to incorporate throughout.
• Pour smoothie into glass(es).
• Top with remaining pretzels and chocolate chips.

Rustic Farro Soup

I found a recipe for farro soup on the Whole Foods website and after making a few (very minor changes) I came up with this.  It was on the menu last week and everyone (Yogi included) enjoyed it.

INGREDIENTS

1/4 cup extra virgin olive oil
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onions
2 tablespoons finely chopped garlic
1/2 pound Italian sausage, cut into small pieces
1/2 pound mushrooms, coarsely chopped (I used a shiitake and portobello combo)
1 cup canned diced tomatoes, with their liquid
1 cup dry red wine
4 cups vegetable broth
7 ounces uncooked farro, rinsed and soaked
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped thyme
Grated Parmesan cheese

PREPARATION

In a soup pot, heat olive oil over medium high heat, then add the carrots, celery, onions and garlic and cook until onions become translucent. 

Add sausage. When it starts to brown, add mushrooms and continue to cook, stirring occasionally. 

When mushrooms have released most of their liquid, add tomatoes, wine, broth, and farro. Cover and bring to a boil. 

Reduce heat and simmer until farro is almost tender, about 45 to 60 minutes. (You can add more liquid if a thinner soup is desired.) 

Add salt and pepper. Simmer for approximately 3 minutes, then add thyme.

Broccoli & Cheese Patties

 

Yogi has decided that he likes to eat fruit and cheese.  ONLY fruit and cheese.  I'm being a tad dramatic here, but it's not as easy to get veggies in the little guy as it used to be.  

In my search for the magic veggie vehicle, I've gotten some quality advice and a particularly yummy recipe from this lady.  I've also found a new (to me) website and I can tell it will be a great resource.  It's called Weelicious: Fast, Easy and Fresh Baby food, Toddler food and Recipes for the Entire Family! - yes there is actually an exclamation point in the title.

I tried this recipe last week and although I can't tell you that Yogi mistook it for a banana, he did eat most of it.  It's the little things.  

INGREDIENTS

1 Russet Potato, peeled and cubed
1 Cup Broccoli Florets
1/2 Cup Cheddar Cheese, shredded
3 Tbsp Panko or Bread Crumbs
1/2 Tsp Salt
1 Large Egg
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/2 Cup Panko or Bread Crumbs
1 Tbsp Canola or Vegetable Oil

PREPARATION

1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 


2. Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.

3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.

4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.

5. Place the remaining 1/2 cup of panko in a separate bowl.

6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.*

7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.

8. Pan-fry for 3-4 minutes on each side until golden.

9. Serve with ketchup or any favorite dipping sauce.


*At this point, place the patties on a baking sheet and freeze for one hour. Put the patties in zipper bags and label. Defrost when ready to use and cook following step #7.

Warm Winter Farro Salad

I found this recipe at Food 52 the morning I was doing my grocery shopping for Christmas dinner and (after a few modifications) it looked perfect.  Happily it was!  Even the meat eaters approved.

Serves 4

INGREDIENTS

1/2 cup dried farro grain (you will only use 1 cup of the cooked grain
4 cups vegetable broth, preferably homemade
1 10-oz can cannellini beans, or freshly cooked
1/2 large red onion, diced
1 leek, thinly sliced
1 1/2 cup butternut squash, diced
1/4 cup sun-dried tomatoes packed in oil
1/2 teaspoon dried red pepper flakes (optional)
1/4 cup Gruyere cheese
1 tablespoon finely grated Pecorino plus more for garnish
2 - 4 tablespoons balsamic vinegar, to taste
salt and pepper to taste

PREPARATION

Cook the farro in about 4 cups of the vegetable broth until slightly chewy, about 45 min - 1 hour. Drain and set aside.

Preheat the oven to 400F. Toss the diced butternut squash in a little olive oil, cumin, salt and pepper and roast until tender. Roast on a baking sheet until tender, about 15 minutes.

Add the leeks and red onions in a large sauté pan. When the leeks and onions are soft, add the cooked farro, beans, squash, red pepper flakes (if using), sun-dried tomatoes, both cheeses and half of the balsamic vinegar. Taste. If you want more balsamic vinegar, add the rest. Salt and pepper to taste.

Eat and enjoy with some fresh bread and butter.

Christmas Cookie Dough Balls

It's time for holiday baking!  I'm looking for some new recipes this year and this little gem from Mama Pea will definitely be on my list.  It involves three flavors AND she encourages the use of peppermint extract.  Swoon.  If I ever have the opportunity to meet that lady, she better watch out.  I might just love her to death.


INGREDIENTS

3/4 c. vegan margarine (i.e. Earth Balance)
3/4 c. powdered sugar
1/4 c. organic sugar
1/2 t. salt
1 1/2 t. vanilla extract
1 c. unbleached organic flour
1/2 c. whole wheat pastry flour
1-3 t. non-dairy or organic milk

For rolling:


Christmas sprinkles
cinnamon sugar mix
crushed candy canes

PREPARATION

1. Preheat oven to 350 degrees.
2. In a stand mixer or using an electric mixer and a large bowl blend together margarine, sugars, vanilla, salt and flour.
3. The mixture will look dry, but keep blending until a dough comes together, though it will still be crumbly. If you still haven’t reached a stage where the dough can be shaped into balls, add as little milk as necessary.
4. The more milk you add, the flatter your balls will be. And that’s all I have to say about that.
5. In the meantime, prepare whatever topping you choose to roll your balls in.
6. For snickerdoodle dough balls, combine 2 T. of organic sugar with 2 t. of cinnamon.
7. For sugar cookie dough balls, put in a bowl whatever festive sprinkles you want to bedazzle your balls with.
8. For candy cane dough balls, crush your candy canes.
9. If you want to make candy cane dough balls and only candy cane dough balls, you can also add 1/2 t. of peppermint extract to your dough during mixing.
10. Using a mini scoop or your hands, form dough into golf ball-sized balls.
11. Roll in the topping of your choice and transfer to a baking sheet.
12. Bake for 8-10 minutes. The dough balls will be delicate still, so allow to cool for at least 3 minutes before transferring to a cooling rack.

Curried Red Lentil Soup with Lemon

 

We have had lots of soup-weather days around here lately, so I've been trying some new recipes.  Kate found this one on the Vegetarian Times website and it is yummy!  Perfect comfort food.  I'm still in the market for more quality soup recipes, so if you have a favorite leave it (or a link) in the comments.  

INGREDIENTS

• 2 cups red lentils, sorted and rinsed
• 1 qt. low-sodium vegetable broth
• 1 large onion, finely chopped (2 cups)
• 4 celery stalks, finely chopped (1 1/2 cups)
• 2 large carrots, finely chopped (1 1/2 cups)
• 2 cloves garlic, minced (2 tsp.)
• 1/4 cup chopped cilantro
• 1 Tbs. curry powder
• 1 tsp. ground cumin
• 2 Tbs. lemon juice

PREPARATION

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.

Farro, Apple and Pecan Salad

Kate found this recipe on the Whole Foods website and although I did make a few small changes to it, we loved it.  We loved it so much that we're taking it to Thanksgiving.  Holiday festivities here we come!

INGREDIENTS

1 1/2 cups farro
2 T olive oil

1/2 medium red onion, chopped
1 large gala or granny smith apple, cored and chopped
1 tablespoon chopped thyme
3 tablespoons apple cider vinegar
3/4 cup chopped toasted pecans

3/4 cup shaved Parmesan cheese
Salt and pepper to taste

PREPARATION

1. Soak farro in cold water for 20 minutes; drain well.
2. Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
3. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
4. Transfer apple mixture to bowl with farro. Add thyme, vinegar, pecans, cheese, salt and pepper and toss gently to combine. Serve immediately.

Pumpkin Spice Protein Bars

The secret is out.  I am obsessed with the Peas and Thank You blog.  I follow Mama Pea on Twitter.  I get like this about certain things.  I am also fairly obsessed with pumpkin, but it is Fall so at least I have an excuse.  Pumpkin Spice Bars sound like the perfect Fall snack.  Yum!

INGREDIENTS

• 1 c. oat flour (ground old-fashioned oats)
• 3/4 c. vanilla protein powder
• 1 t. cinnamon
• 1/2 t. nutmeg
• 1 t. pumpkin pie spice
• 1 t. baking powder
• 1/4 t. salt
• stevia to taste (I use about 1/2-1 t. of pure stevia extract)
• 1/2 c. silken tofu
• 1 c. canned pumpkin
• 1 t. vanilla extract

PREPARATION

1. Preheat oven to 350 degrees.
2. In a large bowl, combine oat flour, protein powder, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt and stevia.
3. Combine pumpkin, tofu and vanilla using a blender or food processor, and blend until smooth.
4. Add the pumpkin mixture to the dry ingredients and stir until combined.
5. Spread batter into an 8×8 pan that has been sprayed with cooking spray or lightly spritzed with oil.
6. Bake for 20-25 minutes or until bars are set. Let cool slightly before cutting into squares.

Baingan Bharta

It's not easy to get Kate excited about Indian food, but I think this dish will we do the trick.  I've been looking for something new to do with eggplant so I can't wait to try this.  I found this one on Eat Live Run. 

INGREDIENTS


1 large eggplant
1 T olive oil
1 T canola oil
1 yellow onion
1 jalapeno pepper
1 1-inch piece of fresh ginger, minced
1 15-oz can diced tomatoes
3 tsp garam masala
1 tsp cumin seeds (not ground cumin)
1 tsp salt
1 tsp turmeric
1 bunch cilantro, chopped


PREPARATION

Preheat oven to 400. Slice eggplant lengthwise and sprinkle salt on the fleshy side. Rub both sides with olive oil and roast, skin side up for 25-30 minutes until tender. When the timer goes off, switch oven to broil and roast another five minutes until caramelized and golden.

While the eggplant is roasting, chop your onion, jalapeno and ginger. Heat up the canola oil in a large skillet and add the onion. Saute for five minutes until tender then add jalapeno and ginger and saute another five minutes. Add spices and stir well.

When the eggplant halves have cooled enough, scoop out the flesh into a bowl and remove as many seeds as you can but don’t stress out over it. Then, add the eggplant and diced tomatoes to the onion mixture and stir together.  Cook for five minutes.

Carefully ladle mixture into blender or food processor and process until smooth. Serve with brown rice or naan bread with cilantro scattered on top.

Pumpkin Curry with Tofu

I'm still mildly obsessed with pumpkin and so when Kate FINALLY agreed that she would be willing to try curry, I knew this was the one.  I haven't tried it yet, but I'll let you know when I do.  Speaking of obsession I found the recipe on my new favorite foodie site Peas and Thank You.  LOVE that blog.  And the cookbook.  Have I mentioned that?

INGREDIENTS

Marinade:

• 1/4 c. maple syrup
  
• 1 1/2 t. apple cider vinegar
  
• 1/2 t. salt
  
• 1 1/2 t. cinnamon
  
• 1/2 t. ginger
  
• 1/2 t. nutmeg

Curry:

• One 16 oz. package of extra-firm tofu, drained and pressed
  
• 1 1/2 c. fresh oriental pumpkin (i.e. Golden Nugget, kabocha or other winter squash), peeled and cut into 1/2 in. thick pieces
  
• 1 T. minced ginger
  
• 1 t. minced garlic
  
• 2 carrots, peeled and cut into coins
  
• 1 c. broccoli florets
  
• 1 c. red bell pepper, cut into 1 1/2 inch pieces
  
• 1 1/2 T. curry powder
  
• 1/2 t. garam masala, if desired
  
• One 14 oz. can light coconut milk
  
• 1/2 c. canned pumpkin
  
• 1 T. cornstarch
  
• 1/2 lime
  
• 2 T. fresh cilantro, chopped
  
• Granular sweetener to taste (sugar or stevia), if desired
  
• 2 c. cooked brown rice

PREPARATION

1. In a shallow pie plate or dish, combine marinade ingredients.
   
2. Add pressed tofu and turn to coat.
   
3. Allow tofu to marinate for at least 30 minutes.
   
4. Meanwhile, peel, seed and slice pumpkin.  Set aside.
   
5. Preheat broiler. Spray a large skillet with cooking spray and place over medium high heat. Sauté ginger, garlic, carrots, broccoli and peppers for 4-7 minutes.
   
6. Remove from pan and place in a large bowl covered with tin foil to keep vegetables warm.
   
7. Place tofu and pumpkin on a prepared cookie sheet and broil for six minutes on each side.
   
8. To prepare pumpkin curry sauce, heat curry powder and garam masala over medium heat until aromatic. Add coconut milk and bring to a low boil.
   
9. In a small dish, combine canned pumpkin and cornstarch. Mix until fully combined and then add mixture to curry sauce and bring mixture back to a boil.
   
10. Add juice of 1/2 a lime and cilantro, and then add vegetables, tofu and roasted pumpkin.
    
11. Stir, heat through and serve over brown rice.

Green Tea Smoothie

I'm branching out a bit in the smoothie department and looking forward to trying this soon.  Just got to buy some green tea and honeydew.  I'm thinking this could make it into heavy rotation.  Oh and I got this one from the ever delightful Eat, Live, Run.

INGREDIENTS

• 1 frozen banana
  
• 1/2 large honeydew melon, cut into chunks
  
• 3/4 cup strong brewed green tea (use two tea bags and seep for ten minutes)
  
• 1 tsp honey
  
• 1/4 cup almond milk

DIRECTIONS

1. Blend until smooth.

Peas and Thank You

 

A few weeks ago I opened my front door to find an Amazon package that looked very much like a book.  Knowing that we weren't expecting a delivery, I was immediately excited.  A surprise book!  My very favorite thing!  I opened the package to find that Les had sent this book.  How cool is that!!!

I had heard nothing of this book or the VERY cool blog that inspired it, but now I'm hooked.  If you:

• Are always looking for easy, healthy and flavorful meal ideas
  
• Want to limit your meat intake without eating boring food
  
• Love cookbooks with great food photography and cute family pictures
  
• Like to read stories written by a smart, funny Mom

you should check out this book.  I have had so much fun with it and it's really changed the way I cook.  So far, I've made the following dishes and each one was a winner:

• My Kind of Bar (homemade Kind bars - YUM!)
  
• Panzanella salad
  
• Spicy African Peanut soup
  
• Thai Veggie burgers
  
• Green and Red Lentil enchiladas with Homemade salsa
  
• Pea Daddy's Jambalaya

If you've got the book, let me know what you've made.

Summer Farro Salad

Although it seems to be the case, I have not abandoned this blog.  I'm back to share this delicious summery recipe that is perfect for a hot summer night.

INGREDIENTS

• 2 cups uncooked farro (or substitute barley)
  
• 1 medium red onion, cut in half
  
• 1 clove garlic
  
• handful of fresh parsley plus 1 tablespoon finely chopped
  
• 1/2 teaspoon salt, plus more if needed
  
• 1 cup finely diced (about 1/4 "cubes) fresh mozzarella cheese (I used shredded mozzarella)
  
• 2 teaspoons minced pitted kalamata olives
  
• 1 pint grape tomatoes, cut into quarters
  
• 1 tablespoon finely chopped fresh basil
  
• Freshly ground pepper, to taste

FOR THE DRESSING

• 1/4 cup extra virgin olive oil
  
• 1 teaspoon balsamic vinegar
  
• 1 tablespoon red wine vinegar
  
• 2 teaspoons honey

 PREPARATION

1. Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes.
   
2. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).
   
3. Whisk together the olive oil, vinegars and honey to prepare the dressing.
   
4. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper.
   
5. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.

Watermelon-Tomato Gazpacho

I've been really excited about soup lately.  This is a bit surprising as I have never been a soup person.  I always thought soup was boring.  During the last few years I've realized how much I've been missing.  Soup is not so boring.  But...... it's hot outside and I still want soup.  What to do?  Well, cold soup of course.  We'll see how it goes.

INGREDIENTS

• 6 cups roughly chopped seedless watermelon, divided
  
• 3 cups roughly chopped tomatoes, divided
  
• 1 shallot, roughly chopped
  
• 2 tablespoons olive oil
  
• 2 tablespoons sherry vinegar
  
• 1/4 cup roughly chopped cilantro, divided
  
• 1 teaspoon salt
  
• 1/4 teaspoon black pepper

PREPARATION

1. Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth.
   
2. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids.
   
3. Cover and chill for at least 1 hour.
   
4. Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl.
   
5. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

Meyer Lemon Spaghetti with Asparagus

Everybody is talking about the Meyer lemon and once I found this recipe I've decided to see what all the fuss is about.  This won't make the menu this week, but I'll be giving this one a try soon.  It seems like a delicious light Spring dish.

INGREDIENTS

• 8 oz linguine pasta
  
• 2 T extra virgin olive oil
  
• 3 cloves garlic, minced
  
• 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it!)
  
• juice of two large meyer lemons to equal about 1/2 cup
  
• 1 bunch asparagus, sliced
  
• /2 cup chopped sundried tomatoes
  
• pinch of salt and pepper
  
• 1/2 cup freshly grated Parmesan cheese
  
• fresh parsley for serving

PREPARATION

1. Cook the pasta in boiling salted water until done. When pasta is done, remove noodles with a slotted spoon, reserving boiling water.
   
2. Blanch asparagus in water for thirty seconds, until bright green. Drain and reserve 1/2 cup of cooking liquid.
   
3. Heat the olive oil in a pan over medium heat. Add the garlic and red pepper flakes, and saute for thirty seconds. Remove from the heat.
   
4. Add the pasta, sundried tomatoes and asparagus to the pan and toss everything together. Pour in the lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper.
   
5. Add the Parmesan cheese and fresh chopped parsley.

Roasted Carrot Soup

I have been on the hunt for a delicious carrot soup recipe and here it is.  Not surprisingly I found it on my new favorite foodie site Food 52.  If you like to cook simple, clean and delicious food, you must hop over there.  SO many good ideas.  This dish was super simple and really tasty.  I served it with crusty bread and a big salad with lots of bright strawberries.  Delicious!

INGREDIENTS

• 6 to 8 large carrots (about 1 3/4 pounds)
  
• 1/4 cup olive oil
  
• Salt
  
• 6 cups vegetable stock
  
• 1 piece ginger, an inch long, peeled
  
• 1 sprig thyme, plus more for garnish
  
• 1/2 large sweet onion
  
• 2 large garlic cloves, chopped
  
• Freshly ground black pepper

PREPARATION

1. Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
   
2. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
   
3. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
   
4. Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
   
5. Use blender (I used my Cuisinart) to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.