Quinoa Bowl with Tomato, Corn, and Avocado

Summer Salad Tomato Corn Avocado

When it’s too hot to cook, try serving a big summery salad for your main meal. Not just a simple garden salad, but a satisfying bowl layered with crisp veggies, grains or legumes, and fresh herbs. The combination is fresh, filling, and light – guaranteed to hit the spot on a warm day. This salad bowl includes the classic summer veggie trio of sweet corn, tomato, and avocado – tumbled together with protein-rich quinoa and mounded over a bed of kale. No need to cook the corn – summer corn is juicy and naturally sweet, and it’s crispness adds great texture to the quinoa. As always, you can tweak the ingredients to your taste. Feel free to substitute another grain for the quinoa, such as wild rice or bulgur. As for the kale, a quick rub of the hardy leaves with oil and salt helps to soften them and coax out their flavor. Alternatively, choose another more tender green, such as arugula or spinach, and skip the rubbing step.

Tomato, Corn, and Quinoa Bowl with Kale and Avocado

Prep time: 15 minutes
Total time: 15 minutes
Serves 4

Dressing:
2 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
1 small garlic clove
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Dash of hot sauce, such as Tabasco
1/2 cup extra-virgin olive oil 

Salad:
1 small bunch Tuscan/Lacinato kale, ribs removed, torn into bite-size pieces
Extra-virgin olive oil
Salt
3 scallions, white and green parts thinly sliced
2 ears of corn, uncooked, husked, kernels cut from the cobs
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1 cup cherry or grape tomatoes, halved
1/2 cup tricolor or red quinoa, cooked and cooled
1 small handful Italian parsley leaves, chopped, about 1/2 cup
1 small handful cilantro leaves, chopped, about 1/2 cup
1 ripe but firm avocado, cut into 1/2 inch pieces

1. Whisk the lime juice, vinegar, garlic, mustard, honey, salt, black pepper, and Tabasco in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
2. Place the kale in a large bowl. Drizzle 1 to 2 teaspoons oil over the leaves and season with a generous pinch of salt. Rub the leaves until thoroughly coated (this will help to soften them).
3. Combine the scallions, corn, peppers, tomatoes, quinoa, parsley, and cilantro in a separate bowl. Pour about 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale. (Or divide between individual serving bowls.) Top with the avocado and drizzle with additional dressing to taste.

Caramelized Onion and Gruyere Tart


This tart is a vehicle for two winter-friendly ingredients – caramelized onions and Gruyère cheese. Caramelized onions are sweet, savory, and slick. A lengthy cooking time coaxes out their abundant natural sugars and releases their juices, resulting in a squidgy heap of golden brown onions. Gruyère cheese is a nutty, piquant Swiss cheese, and a favorite melting cheese in fondue. Combine the two ingredients, and you have the makings for a richly savory and rustic winter meal, guaranteed to spark visions of snowflakes and crackling fires in your imagination (at least in mine, since I live in California!)

There are few ingredients in this simple creation, so every ingredient counts. Take the time to properly brown the onions, about 45 minutes in all, and choose an authentic Gruyère cheese, preferably aged for deep flavor – and you will be rewarded with this simple and seductive tart. Serve it as a light meal, or cut into thin slivers and pass around as an appetizer.

Caramelized Onion and Gruyère Tart

Serves 6 to 8

Dough:
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3 tablespoons ice water

Filing:
2 tablespoons olive oil
2 pounds yellow onion, peeled and thinly sliced
1 teaspoon salt
2 tablespoons Calvados (apple brandy)
1/2 teaspoon freshly ground black pepper
3 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten

1. Prepare the crust: Combine the flour and salt in a food processor and pulse once or twice to combine. Add the butter and pulse until the dough resembles coarse meal, with some pieces of the butter visible. Add the water and pulse once or twice – just until the dough comes together, adding another tablespoon of water if necessary. Dump the dough onto a work surface and form it into a disk. Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 375°F.
3. Heat the olive oil over medium heat in a deep skillet or pot. Add the onions and salt and cook the onions, until they are golden brown, soft and squidgy, 35 to 40 minutes, stirring occasionally. Add the Calvados and black pepper and cook until the liquid evaporates, 1 to 2 minutes, stirring frequently. Remove from the heat and cool while you roll out the dough.
4. Roll out the dough to fit in the bottom and up the sides of a 10-inch round tart tin with a removable bottom. Sprinkle half of the cheese over the bottom of the tart. Spread the onions in the shell and sprinkle the thyme over the onions. Brush the exposed crust rim with the egg wash. Sprinkle the tart and crust with the remaining cheese.
5. Bake the tart until the crust is firm and golden and the onions are deeply colored without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with additional thyme.

Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

If one vegetable symbolizes Fall and Thanksgiving, it’s the Brussels sprout. When these little crucifers appear in the market, it means it’s time to pull on our sweaters and plan our holiday menus. Yet, if one vegetable symbolizes dinner challenges, it’s also the Brussels sprout, because when these mini-cabbages appear on the table you can be sure they will elicit strong reactions from those who love them – and those who hate them. Hence the eternal question: in the spirit of holiday togetherness, how can we serve these hardy sprouts for everyone to enjoy?

This recipe might be the answer. Like all traditions that bear repeating, it’s worth sharing once again. It has a few simple techniques that may, just may, win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagey properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar towards the end of the roasting provides a lip smacking caramelized finish. Finally, the sprouts, grapes, and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet, and not too dense with sprouts – but with just enough to satisfy the lovers and appease the haters at your dinner table. So give it a try and let me know.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes
Total Time: 40 minutes
Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered if large)
3/4 pound seedless red grapes
2 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro, warm or at room temperature
1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425°F/220°C. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven, drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.

Easy Grilled Broccoli and Carrots

broccoli carrots

In a matter of a few weeks our farmers market has transformed into the vegetarian equivalent of a candy store. New leaves, baby shoots and spring bulbs are on display in miniature form as their growing season is in full force. In general, I like my veggies cooked simply, and at this time of year their freshness demands it. All that’s needed is a quick steam, saute, or a turn on the grill and you will have a simple and delicious side to any meal.

Broccoli and carrots pretty much sum up the ingredient list for this veggie side I made recently – plus a pinch salt and splash of olive oil for good measure. Everything converged on the grill, which in itself is another ingredient to the dish, adding char to complete the flavor profile. On the grill? Yes, if you are careful and lay the vegetables perpendicular to the grates to prevent them from slipping through. Better yet, if you have a cast iron skillet (which you should), preheat the skillet (or a griddle) on the grill, then sear the vegetables until they wilt and char, and you are good to go. Vegetables simply never tasted so good.

Grilled Broccolini and Carrots
Serves 4 to 6 as a simple side dish

1 pound baby broccoli (broccolini), ends trimmed
1 pound baby carrots, trimmed, halved lengthwise if thick
Extra-virgin olive oil
Salt and freshly ground black pepper

1. Prepare a grill for direct cooking over medium-high heat. If using a skillet or griddle, preheat on the grill for 10 minutes.
2. Place the vegetables in a large bowl. Drizzle with 1 to 2 tablespoons oil – just enough to coat without soaking – and lightly season with salt, then turn to coat.
3. Lay the vegetables perpendicular to the grill grates (or spread in the skillet) and cook until bright in color, crisp-tender, and lightly charred, turning as needed, about 5 minutes, depending on thickness of the stalks.
4. Transfer to a serving bowl and season with additional salt and black pepper, if desired.  Serve warm.
5. Other options: sprinkle crushed red pepper flakes over for a nice bite and drizzle with a squeeze of fresh lemon juice before serving.

Kimchi Soup with Shiitakes, Tofu and Kale

kimchi-soup-tastefood

I won’t say this soup is authentic, but it does take inspiration from a Korean Ramen-style bowl, while I improvised with what-was-in-my-kitchen ingredients. It also nipped my craving for a healthy, warm and spicy soup on a rainy day.  You can see there are no ramen noodles in the soup – I had a package of udon noodles ready to use, but the soup was so densely packed with vegetables, I didn’t see the need to add them (but add them if you wish!) What I did include are gochugang and kimchi, 2 traditional Korean ingredients that are essential to the flavor of the soup. Gochugang is a fermented soy bean and hot pepper paste, which is available in Asian and specialty stores and the international  section of well-stocked supermarkets. It’s a murky, spicy and slightly sweet paste which adds umami-rich depth of flavor to any dish it graces. Think of it as miso with a kick of heat. Kimchi is fermented cabbage and other vegetables such as daikon and scallions – kind of a Korean cole slaw – boldly flavored with the likes of fish sauce, red pepper, ginger, and garlic, all of which contribute heat and a fiery tint to the soup broth. Again, kimchi is available in well-stocked supermarkets and health food stores. The shiitakes are also essential to this soup, as the mushrooms impart deep flavor to the broth. Feel free to substitute or add other vegetables such as spinach, broccolini, and bok choy.

Kimchi Soup with Shiitakes, Tofu, and Kale

If you are using udon noodles or ramen noodles, pre-cook them and add to the soup before serving. Serves 2 to 4.

2 tablespoons grapeseed or canola oil, divided
8 ounces shiitake mushrooms, trimmed, sliced 1/4-inch thick
1 medium yellow onion, chopped
1 medium carrot, thinly sliced
2 garlic cloves, minced
1 tablespoon peeled grated fresh ginger
1/2 cup kimchi, coarsely chopped
2 tablespoons kimchi juice
4 cups chicken or vegetable stock
2 tablespoons soy sauce
1 tablespoon gochugang (fermented hot pepper paste)
1 teaspoon sesame oil
1 teaspoon sugar
1 small bunch kale, tough ribs removed, leaves coarsely chopped
8 ounces soft tofu, cut into 3/4-inch cubes
2 scallions, thinly sliced on the diagonal
1 red chile pepper, thinly sliced

1. Heat 1 tablespoon oil in a soup pot over medium heat. Add the mushrooms and cook until they soften, turn golden brown and begin to release their juices, stirring frequently. Remove the mushrooms and set aside.
2. Add 1 tablespoon oil and the onion to the same pot over medium heat and sauté until the onion begins to soften, about 2 minutes. Add the carrot and sauté until bright in color and crisp tender, 2 to 3 minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the kimchi and kimchi juice and sauté 1 minute, then add the stock, soy sauce, gochugang, sesame oil, and sugar.
3. Bring the soup to a boil, then reduce the heat to medium-low and simmer 10 minutes. Stir in the kale and continue to simmer until the kale wilts, about 2 more minutes, stirring frequently. Return the mushrooms to the soup, gently stir in the tofu, and simmer until just heated through.
4. Ladle the soup into bowls and garnish with the scallions and chile.

 

Roasted Brussels Sprouts and Grapes with Farro and Walnuts

brussels-sprouts-grapes-farro-tastefood

This brussels sprouts recipe is perfect for the holiday table. Roasted grapes and a shellacking of caramelized pomegranate balsamic vinegar tame and complement the earthy crucifers. Farro and toasted walnuts add heft and heartiness to this side dish, while nicely providing a satisfying vegetarian option on a meat laden table. If you can’t find pomegranate balsamic vinegar, you can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Serves 4 to 6 as a side dish.

1 pound brussels sprouts, halved (or quartered if large)
12 ounces seedless red grapes
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro
1/4 cup toasted walnuts (optional)

Preheat the oven to 425°F. Toss the brussels sprouts, grapes, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast 15 minutes. Remove from the oven and drizzle the pomegranate balsamic vinegar over, stirring to coat. Return to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 minutes more, stirring once or twice. Transfer to a serving bowl. Add the farro and walnuts and toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.

Autumn Chopped Salad with Cauliflower, Kale, and Carrots

kale-chopped-salad-tastefood

It’s getting chilly outside, and while warm and comforting food is high on the crave-list, it’s more important than ever to keep eating salads, brimming with healthy nutrient-rich veggies and grains. The good news is that cooler weather enables us to fortify our salad bowls, transforming the light and wispy summer salad into a hearty healthy autumn bowl.

You can treat your salad just like your winter wardrobe, and pile on the layers. Mix and match your favorite winter greens, such as kale, spinach, and chicories, and layer them with chopped root vegetables and crucifers, and a shower of grains, such as quinoa, wheat berries or rice. These salads hold up well, and don’t mind a little standing while fully dressed, either – which is great for do-ahead assembly.

Chopped Cauliflower, Kale, and Carrot Salad

Serves 4 to 6

1 bunch curly green kale, tough ribs removed, leaves coarsely chopped
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 carrots, peeled, coarsely grated
2 scallions, white and green parts thinly sliced
1/2 head medium cauliflower, florets finely chopped
1/2 cup cooked quinoa
1/2 cup Italian parsley leaves, chopped
1/3 cup dried cranberries
1/4 cup pepitas or sunflower seeds

Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. In a large bowl, rub the kale leaves with the lemon juice, olive oil, and salt until thoroughly coated. Add the remaining salad ingredients.
2. Whisk the dressing ingredients in a small bowl. Drizzle over the salad and toss to combine.