spicy kettle corn

http://www.purewow.com/entry_detail/recipe/4192?media=print

Makes about 12 cups

INGREDIENTS

¼ cup extra-virgin olive oil ½ cup popcorn kernels
4 tablespoons unsalted butter, cut into ¼-inch pieces
1½ cups sugar
⅓ cup sesame seeds (preferably a mixture of black and white)
1 teaspoon red-pepper flakes, plus more to taste
Sea salt

Start to Finish: 40 minutes (includes cooling time)

DIRECTIONS

1. In a large, deep saucepan (but not a Dutch oven) set over high heat, warm the olive oil. Add the popcorn, cover, then gently shake the pot as the corn pops. 2. When the pot is quiet, reduce the heat to medium-high and, working quickly, add the butter and then sprinkle the sugar little by little over the popcorn, stirring constantly with a very large spoon or heatproof spatula. (The sugar will melt and caramelize, coating the popcorn.) Move the pan off and on the heat to regulate the temperature, if necessary. You want the sugar to caramelize but not burn. Keep adding sugar and stirring until the popcorn is evenly coated with a medium-brown caramel. While continuing to stir, add the sesame seeds.
3. Remove the pot from the heat and immediately sprinkle the red-pepper flakes and salt to taste over the popcorn, stirring and tossing continuously. Taste, then adjust the heat with additional red-pepper flakes, if desired.
4. Spread the kettle corn out on a baking sheet to cool slightly before serving.

Read more: http://www.purewow.com/entry_detail/recipe/4192?media=print#ixzz2Fo2J3dFp

yam and peanut stew

http://food52.com/blog/5095_veganizing_soups_and_stews?utm_source=FOOD52+Subscribers+List&utm_campaign=edef8432fe-Digest12_2_1211_30_2012&utm_medium=email

• 1 tablespoon Olive oil
• 1 Yellow onion, diced
• 2 Cloves garlic, crushed
• 1 1/2 tablespoon Ginger, minced
• 2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
• 1/2 cup Dry red lentils, rinsed and drained
• 3 Ripe vine tomatoes, peeled and chopped (if you cannot access fresh tomatoes at this time of year, use 1 can of homemade or store-bought diced tomatoes)
• 1 teaspoon Cinnamon, ground
• 2 teaspoons Cumin, ground
• 1/2 teaspoon Turmeric, ground
• dashes Cayenne pepper (to taste)
• 1/2 teaspoon Sea salt (or to taste)
• 4-5 cups Vegetable stock + extra as needed
• 1/4 cup Creamy peanut butter
• 4 cups Curly kale, chopped into small pieces
• 1/4 cup Green onion, tops only, chopped
• 1/4 cup Roasted and salted peanuts, chopped

1. Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
2. Add 4 cups vegetable stock and bring mixture to a boil. If there isn't enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
3. Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
4. Stir in the kale and let it wilt. Season to taste, adding more salt and pepper as needed.
5. Serve, topped with a tablespoon each of green onion and crushed peanuts.

decontructed carbonara

http://www.purewow.com/entry_detail/recipe/4068?media=print

obviously without the pancetta.

INGREDIENTS

2 cups diced pancetta 4 tablespoons unsalted butter
Salt
Splash of vinegar
4 eggs
12 sheets of fresh pasta, each about 4 inches long
Freshly ground black pepper
Shaved Pecorino Romano cheese, for serving

Start to Finish: 30 minutes

DIRECTIONS

1. In a medium skillet set over medium heat, cook the pancetta, stirring occasionally, until browned and crisp, about 8 minutes. Add the butter to the skillet and keep warm over very low heat. 2. Bring a medium saucepan filled with salted water to a boil over high heat. Add the vinegar and reduce the heat to medium-low to maintain a gentle simmer. Crack the eggs into 4 small cups or ramekins. Give the water a good circular stir, then tip 1 egg at a time into the center of the swirling water. Simmer the eggs until the whites are white and the yolks remain soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with a clean dishcloth to drain.
3. Meanwhile, bring a medium pot of salted water to a boil. Cook the pasta until just tender, 2 to 3 minutes. Using a slotted spatula or tongs, divide the pasta between 4 plates, letting most of the water drain off before spreading them out on the plates.
4. Put a poached egg on top of the pasta on each plate, then spoon the pancetta and butter over the top of each. Season with a little salt and lots of black pepper. Serve immediately with shaved pecorino for garnish.

Read more: http://www.purewow.com/entry_detail/recipe/4068?media=print#ixzz2E36T8aFD

pasta with veggie sausage

http://www.tastingtable.com/entry_detail/chefs_recipes/11557?media=print&printEntry=true&allowDraft=true

INGREDIENTS 2 cups strained, whole canned tomatoes (preferably Italian tomatoes) 1 pound malloreddus (or penne or fusilli) 1 tablespoon plus 1 teaspoon kosher salt, divided ½ cup extra-virgin olive oil 1 small red onion, finely chopped 1 small garlic clove, crushed ¾ pound mild Italian sausage, casing removed and sausage roughly chopped 8 basil leaves, roughly chopped Pinch dried red pepper flakes Pinch saffron 1 cup finely grated Pecorino cheese, divided

1. In a medium bowl, roughly crush the Italian tomatoes using your fingers. 2. Bring a large pot of water to a boil over high heat. Add the pasta and 1 tablespoon of salt and cook, following the package instructions, until al dente. Drain the pasta, reserving ½ cup of pasta cooking water. 3. While the pasta water comes to a boil, start the sauce: In a large skillet set over medium heat, add the olive oil, onion and garlic. Cook, stirring often, until the onion and garlic are tender and translucent, 4 to 6 minutes. Stir in the sausage, increase the heat to medium-high, and cook, stirring often, until the liquid in the pan evaporates and the sausage browns, 8 to 10 minutes. Add the tomatoes, basil, red pepper flakes, saffron, remaining 1 teaspoon of salt and the reserved pasta cooking water and bring to a simmer. Reduce the heat to medium-low, and cook until the sauce is thick, about 35 minutes. Taste and season with more salt if needed. 4. Add the pasta to the sauce along with ½ cup of the Pecorino. Toss to combine and divide among 4 bowls. Sprinkle with the remaining Pecorino before serving.

black rice, corn and cranberries

http://www.nytimes.com/interactive/2011/11/01/health/20111101_vegetarian_thanksgiving.html?ref=dining#Black_Rice,_Corn_and_Cranberries

1 cup black rice or wild rice
3 tablespoons olive oil or other healthy vegetable oil
3 to 4 cloves garlic, minced
3 to 4 scallions, green and white parts, thinly sliced
2 cups thawed frozen corn kernels
1/4 cup lemon or lime juice, or to taste
1/4 to 1/2 cup chopped cilantro leaves, to taste
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup dried cranberries
Salt and freshly ground pepper to taste
1/4 cup toasted pumpkin seeds for topping

Preparation

1. If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
2. Just before the rice is done, heat half the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.
3. Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
4. To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.
Yield: 8 servings.

lentil, squash and apple stew

http://www.nytimes.com/interactive/2011/11/01/health/20111101_vegetarian_thanksgiving.html?ref=dining#Curried_Lentil,_Squash_and_Apple_Stew

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

Preparation

1. In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
2. Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.
Yield: 6 servings.

noodles with peanut sauce and tofu

http://www.purewow.com/entry_detail/recipe/3670?media=print

INGREDIENTS

Peanut Sauce 1 small yellow onion, halved
3 garlic cloves, unpeeled
½ cup roasted unsalted peanuts
2 tablespoons low-sodium soy sauce
2 teaspoons apple cider vinegar
1½ teaspoons hot sauce

Noodles with Tofu
One 8-ounce package soba or udon noodles
One 14-ounce package firm tofu, cut into ½-inch cubes
1 tablespoon sesame oil
3 radishes, trimmed and cut into matchsticks
½ cucumber, peeled and cut into matchsticks
¼ cup bean sprouts
¼ cup fresh cilantro leaves
¼ cup unsalted roasted peanuts, roughly chopped
1 tablespoon toasted sesame seeds
Red-pepper flakes
1 tablespoon rice vinegar
Kosher salt

Start to finish: 40 minutes

DIRECTIONS

1. Make the peanut sauce: In a dry cast-iron skillet set over high heat, cook the onion, cut side down, until the bottom is blackened, about 8 minutes. Remove from the skillet, roughly chop and set aside. Add the garlic to the skillet and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Remove from the skillet, cool slightly, peel and set aside. 2. In a blender, combine the onion with the garlic and peanuts and pulse until a coarse paste forms. Add ½ cup hot water, the soy sauce, vinegar and hot sauce and blend until smooth. Add more water if needed to thin the sauce. Set aside.
3. Make the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook until tender but still chewy, according to the package instructions. Drain the noodles and rinse briefly with cold water. Divide the noodles among 4 bowls.
4. While the noodles cook, toss the tofu with the sesame oil in a small bowl. In a large skillet set over medium-high heat, cook the tofu, stirring occasionally, until browned and warmed through, about 5 minutes. Spoon about ¼ cup of the peanut sauce over the noodles in each bowl and top with the tofu. (Reserve any remaining peanut sauce for another use.)
5. In a small bowl, combine the radishes with the cucumber, bean sprouts, cilantro, peanuts, sesame seeds and a pinch of red-pepper flakes. Add the vinegar and a pinch of salt, then toss to combine. Place the salad on top of the tofu and serve immediately.

Read more: http://www.purewow.com/entry_detail/recipe/3670?media=print#ixzz2BOrW7dRw

spicy swiss chard

http://www.foodnetwork.com/recipes/aaron-mccargo-jr/spicy-swiss-chard-recipe/index.html

Ingredients

• 2 tablespoons extra-virgin olive oil
• Pinch red pepper flakes
• 2 cloves garlic, minced
• 1 bunch Swiss chard, stems removed and leaves chopped into thin strips
• Splash white wine
• 1 tablespoon sugar
• Salt

Directions

In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.

spicy cauliflower

http://souschefseries.com/detail/scs/11065/Meet-Bradley-Herron-chef-de-cuisine-at-Michaels-Genuine.htm

Raisins, ¼ cup
Rosemary, ¼ small sprig
Water, 1 tablespoon
Extra-virgin olive oil, ⅓ cup plus 2 tablespoons, divided
Cauliflower, 1 medium head (cut into florets)
Kosher salt, 1 tablespoon
Black pepper (ground)
Garlic cloves, 3 (thinly sliced)
Red pepper flakes, ½ teaspoon
Red wine vinegar, ¼ cup
Flat-leaf parsley, 2 roughly chopped tablespoons

1. Preheat the oven to 300°. In a small oven-safe ramekin (or bowl), place the

• Raisins
• Rosemary
• Water
• ⅓ cup olive oil

Cover with aluminum foil and bake until the raisins are plump, about 30 minutes. Remove from the oven, set aside to cool and then drain (save the infused olive oil to use another time).
2. Set the skillet over high heat until it starts to smoke, 3 to 4 minutes. Once hot and smoking, add

• 2 tablespoons olive oil
• Cauliflower florets
• Kosher salt
• Freshly ground black pepper

Shake the pan once and then let the cauliflower cook until browned, about 15 minutes, stirring with the wooden spoon every 5 minutes. Stir in the

• Sliced garlic

Cook until fragrant and the edges start to brown, about 30 seconds. Add the

• Red pepper flakes
• Drained raisins

Toss once and then add the

• Red wine vinegar

3. Turn off the heat and turn the cauliflower out onto a serving dish. Sprinkle with the

• Chopped parsley

Serve.

spicy kale with fried grapes

http://www.tastingtable.com/entry_detail/chefs_recipes/10568

2 tablespoons extra-virgin olive oil, divided
2 teaspoons balsamic vinegar
⅛ to ¼ teaspoon red pepper flakes
1 medium red onion, halved and thinly sliced lengthwise
1¼ teaspoons salt, divided, plus extra for serving if needed
1¼ cups halved seedless red grapes
1½ bunches Lacinato kale (about 6 ounces)--stems removed, leaves stacked, rolled and sliced crosswise into wide ribbons

DIRECTIONS 1. In a small bowl, whisk together 1 tablespoon of the olive oil with the balsamic vinegar and the red pepper flakes. Set aside.
2. In a large skillet set over medium-high heat, add the remaining 1 tablespoon of olive oil. Add the onion and ½ teaspoon salt and cook, stirring often, until the onion is brown and frizzled around the edges, about 4 minutes. Add the grapes and cook until browned, about 2 minutes.
3. Pour the oil-balsamic mixture into the pan and immediately add the kale. Use tongs to stir and turn the kale into the onion-grape mixture. Once the kale starts to wilt, after about 1 minute, turn off the heat and transfer the kale mixture to a serving bowl. Taste and season with the remaining ¾ teaspoon of salt. Serve warm or at room temperature.

Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/10568//Spicy_Kale_with_Fried_Grapes_and_Frizzled_Red_Onions.htm#ixzz28a5KP0ye

cauliflower with carmelized onions

http://www.purewow.com/entry_detail/recipe/3380?media=print

INGREDIENTS

3 tablespoons extra-virgin olive oil 1 large yellow onion, thinly sliced (about 2 cups)
Kosher salt
½ cup tahini
3 tablespoons fresh lemon juice (from about 1 lemon)
1 garlic clove, finely chopped
1 head cauliflower (about 1½ to 2 pounds), cut into 1-inch florets
¼ cup flat-leaf parsley leaves, finely chopped

Start to Finish: 50 minutes

DIRECTIONS

1. Preheat the oven to 450˚. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the onions and stir to coat with the oil. Stir in ½ teaspoon of salt. Cook, stirring frequently and reducing the heat if necessary to prevent burning, until the onions are soft and deep golden brown, about 30 minutes. 2. Meanwhile, in a small bowl, whisk the tahini with ½ cup water, ½ teaspoon salt, the lemon juice and the garlic. Set aside.
3. Grease a large baking sheet with the remaining 2 tablespoons olive oil. Add the cauliflower and turn to coat well with the oil. Spread the cauliflower on the baking sheet and season with salt. Roast until browned but not burned on the bottom, about 15 minutes. Turn the cauliflower and continue to roast until tender and browned on the second side, about 5 minutes longer.
4. Arrange the cauliflower on a serving plate. Garnish with the caramelized onions and parsley, and drizzle with the tahini sauce. Serve immediately, passing any remaining tahini sauce at the table.

Read more: http://www.purewow.com/entry_detail/recipe/3380?media=print#ixzz27R6SuZbk

corn, bean and barley salad

http://www.food52.com/recipes/13788_grilled_corn_barley_salad_with_tomato_vinaigrette?utm_source=FOOD52+Subscribers+List&utm_campaign=7250156374-Digest9_9_129_7_2012&utm_medium=email

• 1/2 cup dried pearl barley
• 3 ears of corn (shucked)
• 1 pint grape tomatoes
• 1 cup cooked cannellini beans
• 1 vine ripened tomato
• 1 1/2 teaspoon white wine vinegar
• 1 large garlic clove
• 1/4 cup basil cut into ribbons
• 1 bunch of chives, thinly sliced
• ¼ - ½ cup(s) olive oil

1. Boil barley according to package directions, using a large stock pot. Par boil corn for 5-6 minutes with the barley to impart some of the corn flavor directly into the barley.
2. Remove corn. Brush corn with olive oil and grill on all sides until charred gill marks appear.
3. Meanwhile, halve all of the tomatoes and prep beans (rinse and drain if using canned, prepare in advanced if using dried).
4. Cut kernels off the corn. Merrill was kind enough to share a video on the subject http://www.food52.com/blog/2259_how_to_dekernel_corn. As you cut, collect any of the “milk” that comes from the cutting process, then use the back of the knife to scrape the remaining “milk” from the cleaned cob. The juicier your corn, the better!
5. Next, cut the large tomato in half and grate with a box grater over a dish or wide bowl, discarding the skins, but collecting the juice and pulp.
6. Paste the garlic clove by mincing the garlic, and then adding some salt and rubbing the mixture between your cutting board and the side of your chef’s knife. Add that paste into the tomato mixture. Add a pinch of salt, crushed red pepper to taste, vinegar, and corn milk. Always crush dried herbs in the palm of your hand before adding to release the oils…releasing oils = releasing flavor! Whisk in olive oil slowly. Your goal here is to create an emulsion. This should yield at least a ½ c. of vinaigrette. If you plan on making ahead, make ¼ c. of extra vinaigrette to freshen before serving. Reserve your vinaigrette.
7. Combine barley, tomatoes, corn, beans and fresh herbs in a large bowl and dress with your tomato vinaigrette. Toss to combine.
8. Finish with a drizzle of your best fruity, delicious, olive oil.

pasta with egg and broccoli

http://www.readymade.com/blog/readymade/2010/05/18/pantry-raid-throw-an-egg-on-it

we added lemon, garlic, basil and grated parm. it would also be good with pesto.

Angel Hair Spaghetti with Broccoli, Caramelized Onions & a Fried Egg

1 large onion, sliced thinly

2 tablespoons olive oil.

250 g Angel Hair spaghetti

1 head broccoli, divided into florets

2 eggs, organic & free-run

1 tablespoon butter salt & pepper, to taste

 

1. In a large heavy skillet, heat olive oil and add in onions. Cook slowly over medium heat, tossing often, until they transform into soft and crispy brown bits. Remove from heat and set aside.

 

2. Meanwhile, cook pasta according to package directions. When the pasta about 5 minutes away from being done, add the broccoli florets to the pasta and cook until the pasta is done and the broccoli is bright green. Strain and divide onto 2 plates.

 

3. In the same skillet that you used for the onions, reheat over med-high heat and add in some butter. When the butter starts to bubble, crack in the 2 eggs and cook so that the whites cook and the edges get crispy. Gently add an egg to each plate and sprinkle the caramelized onions over top. Add salt and pepper. Serves 2.

watermelon feta salad

http://www.gojee.com/food/recipes/watermelon-feta-arugula-salad-with-orange-vinaigrette

Serves 2; can be doubled.

Ingredients

For the dressing:
Zest of 1/2 navel orange, plus juice of 1 orange
1/4 tsp Dijon mustard
1 large spearmint leaf
1/2 tsp honey
Pinch black pepper
Pinch kosher salt
3 Tbsp extra-virgin olive oil

For the salad:
2 cups baby arugula leaves
2 cups diced watermelon
3-4 small cherry or Juliet tomatoes, diced
4 Tbsp crumbled feta cheese

Directions

In a blender, combine the orange zest and juice, mustard, mint, honey, pepper and salt. Whiz for a few seconds, and add the oil. Blend until the dressing is emulsified and the color is a pretty yellow-orange. Set aside.
Arrange half of the arugula on each plate. Top with half of the watermelon and tomatoes. Sprinkle half of the cheese on each plate, and drizzle the dressing over all. (If you have extra dressing, you can store it in the refrigerator for several weeks.)
Serve cold.

zucchini rice gratin

http://smittenkitchen.com/blog/2012/07/31/zucchini-rice-gratin/

1/3 cup uncooked white rice, long-grain is suggested but use whatever you prefer
5 tablespoons olive oil
1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick
1/2 pound plum tomatoes, sliced 1/4-inch thick
Table salt and freshly ground black pepper
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, minced
2 large eggs, lightly beaten
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Parmesan, divided

Preheat oven to 450°F. Cook the rice according to your favorite method. The package directions work in some cases, but check my notes above about adjustments I find I have to make. If you cook the rice in a large, wide-ish covered skillet, it might cook even faster but you’ll have the chance to use it again (and save on dirty dishes) when you need to cook the onions in a bit.
While rice cooks, coat two large (or, if you have the same pitifully small oven as I do, three smaller) baking sheets each with a tablespoon of a of olive oil (a bit less for smaller pans). Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through; it’s not worth the messy effort for the tomatoes. Leave oven on.
Heat large, heavy skillet (such as the one you used to cook your rice) over medium heat. Once hot, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it and please don’t worry about being neat about this; dinner will be “rustic” tonight! Arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes. Each oven varies, but I find mine does the very best browning when the dish is on a rack near the top of the oven.

succotash

http://food52.com/recipes/18502_succotash

Serves 4

6 ears of fresh sweet corn, husked and cut from the cob
1 cup cup fresh lima beans
1/2 cup okra, sliced
1/2 cup unsalted butter
water
kosher salt and fresh ground pepper
green onions, chopped, optional
1 teaspoon garlic, minced

1. Place a 3 1/2 quart pot over medium heat. Add the butter and gently melt it.
   
2. When the butter is close to being all liquid add the okra and gently sauté it without browning but long enough to cook out the okra slime. Season the okra with a pinch of salt and pepper. Add the garlic and sauté until fragrant.
   
3. Add 1 cup of water to the pan. Bring it to a boil then add the corn and lima beans. There should be enough liquid to almost cover the vegetables. If not add a bit more water. Season with salt and pepper.
   
4. Once the corn and beans are cooked through check the seasoning again. Adjust and serve.

squash noodles

http://www.tastingtable.com/entry_detail/chefs_recipes/9728?media=print&printEntry=true&allowDraft=true

Yield: 4 servings

Cook Time: 10 minutes

• INGREDIENTS
2 medium yellow summer squash, ends trimmed
2 medium zucchini, ends trimmed
Ice
1 tablespoon plus ½ teaspoon kosher salt
1 tablespoon sesame seeds
¼ cup tahini
2 tablespoons fresh lemon juice
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
2 garlic cloves, finely chopped
½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
¼ teaspoon chile oil or ¼ teaspoon cayenne pepper

DIRECTIONS 1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼- to ⅛-inch-thick planks. Lay the planks flat on the cutting board and slice lengthwise into ¼- to ⅛-inch-thick strips. Place in a medium bowl and repeat with the remaining summer squash and zucchini.
2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon of the salt and bring to a boil over high heat. Add the squash strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until the sesame seeds are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper and the remaining ½ teaspoon of salt.
5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds.

penne with summer vegetables

http://food52.com/recipes/18440_penne_with_sweet_summer_vegetables_pine_nuts_and_herbs

2 pints cherry tomatoes
2 ears corn, shucked and kernels cut off
2 large zucchini or summer squas
1 large red onion, chopped
2 cloves garlic, crushed
4 tablespoons olive oil, divided into 3 tbsp and 1 tbsp
8 ounces penne or farfalle pasta
1/3 cup torn basil leaves
1 tablespoon fresh oregano leaves
Coarse salt and black pepper to taste
1/4 cup pine nuts (optional)

1. Preheat oven to 450 degrees. Set a pot of boiled water on the stove to boil.
   
2. Toss vegetables all with olive oil and season well with salt and pepper. Keep the corn separate, however. Divide all vegetables save corn onto baking sheets and start roasting them for 35-40 minutes, or until they’re vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you’ll want to avoid tossing them around too much as they cook). Fifteen minutes before the end of the roasting process, add the corn, which cooks a little faster than the other vegetables!
   
3. If you’re using the pine nuts, now is the time to toast them gently in a large frying pan set over medium heat. Stir them continually, and remove them as soon as they’re becoming golden.
   
4. Cook pasta till tender but slightly al dente. Drain and return to pot, reserving a small amount of the cooking liquid.
   
5. Add the roast vegetables, along with remaining 1 tbsp olive oil and a tiny bit of the cooking liquid, to the pasta. Toss in the basil and oregano, and serve, topped with toasted pine nuts if desired.
   
6. Note: most fresh pastas do contain egg or milk. So use any of the popular dry brands, like Barilla or De Cecco. Whole wheat pasta if you’re feeling crunchy. And if you happen to be making dinner for a vegan with a gluten allergy (or anyone with a gluten allergy), don’t freak out. You can use brown rice or quinoa pasta in place of the regular pasta. They’re both a fantastic option for gluten free diners, and in my opinion, much tastier and more authentic than whole wheat pasta!

Pasta with Squash, Burrata and Bread Crumbs

http://www.purewow.com/entry_detail/recipe/2692?pinme=true

¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for garnish
½ cup panko (Japanese bread crumbs)
Salt
2 medium summer squash, trimmed
2 teaspoons freshly cracked black pepper, plus more for seasoning
4 fresh 8-by-12-inch pasta sheets (about ¾ pound)
2 tablespoons finely chopped fresh chives
1 six-ounce ball burrata or buffalo mozzarella cheese, torn into bite-size pieces

1. In a medium skillet, warm 1 tablespoon of the olive oil over medium-low heat. Add the bread crumbs and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and set aside.
2. Using a mandoline or sharp knife, thinly shave the squash. Transfer the squash to a medium bowl and toss with 1 tablespoon of the olive oil and a pinch of salt and pepper. Set aside and marinate until ready to use.
3. Bring a large pot of salted water to a boil. Arrange the pasta sheets on a cutting board and trim into pieces, ranging from 3 inches to 5 inches long and about ½ inch wide. Add the pasta to the water and cook until al dente, 1 to 2 minutes.
4. Meanwhile, in a medium skillet, warm the remaining ¼ cup olive oil and 2 teaspoons pepper over medium heat. Using tongs or a slotted spoon, transfer the cooked pasta from the water directly into the skillet. Add the squash and chives, and toss until just combined and the squash is warm, about 1 minute. Remove the skillet from the heat and season the pasta with salt.
5. Transfer the pasta to a serving bowl and garnish with the burrata and bread crumbs. Drizzle with olive oil and serve immediately.

cantaloupe soup

http://food52.com/recipes/258_chilled_cantaloupe_soup

Serves 6

6 cups chopped cantaloupe, about 1 (4 pound) melon
1 1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 sprig fresh mint

1. Place all ingredients, except for the mint, in a large bowl and stir.
2. Place half the mixture in a blender and puree until smooth. Pour soup into a pitcher, and repeat with remaining mixture.
   
3. Taste and whisk in more cinnamon, honey or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve.
   
4. Remove the mint leaves from the stem (discard) and stack the leaves on top of each other. Roll lengthwise into a tight "cigar." Slice crosswise into thin strips.
   
5. Pour the chilled soup into six soup bowls. Garnish each with a sprinkle of shredded mint and serve.

zucchini soup

http://www.purewow.com/entry_detail/recipe/2791?media=print

INGREDIENTS

6 medium zucchini--trimmed, peeled and cut lengthwise into ¼-inch slices ¼ cup extra-virgin olive oil, divided, plus more for garnish
Salt and freshly ground black pepper
1 medium red onion, thinly sliced (about 1 cup)
3 cups vegetable broth, preferably homemade
1 bunch watercress, roughly chopped (about 1 cup)
½ cup fresh dill, finely chopped
2 tablespoons lemon zest
1 tablespoon fresh lemon juice
Roughly chopped roasted hazelnuts, for garnish

Start to Finish: 2 hours 45 minutes (includes chilling time)

DIRECTIONS

1. Prepare a fire for direct cooking in your grill or heat a large skillet or grill pan over medium-high heat. In a large bowl, toss the zucchini with 3 tablespoons of the olive oil, then season with salt and pepper. Grill the zucchini slices until grill marks appear and the slices begin to soften, about 4 minutes per side. (If using a skillet, cook the zucchini in batches until soft and well browned, about 4 minutes per side.) 2. Transfer the zucchini to a cutting board and let cool slightly. Meanwhile, warm the remaining tablespoon olive oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer the onion to a large bowl.
3. Roughly chop the zucchini and add to the bowl. Add the broth, watercress, dill, lemon zest and lemon juice. Working in batches, transfer the soup to a blender and puree until smooth.
4. Add additional broth, if necessary, to thin the soup. Season with salt, pepper and additional lemon juice, if desired. Pour the soup into a large bowl, cover with plastic wrap and refrigerate for 2 hours or overnight.
5. Divide the soup among six bowls. Garnish with the hazelnuts, black pepper and a drizzle of olive oil. Serve immediately.

bread pudding with tomato and mushroom

http://www.nytimes.com/2012/06/27/health/nutrition/savory-whole-wheat-bread-pudding-with-seared-tomatoes-and-mushrooms.html?ref=nutrition

4 ounces whole-wheat bread, crusts removed (weigh after removing crusts)

2 garlic cloves

1 3/4 cups low-fat milk (1 percent or 2 percent)

2 tablespoons extra virgin olive oil

1/2 pound mushrooms, sliced

1/2 teaspoon chopped fresh thyme

2 tablespoons dry white wine (optional)

1 pound roma tomatoes, sliced

1 tablespoon balsamic vinegar

1/2 teaspoon chopped fresh rosemary

4 eggs

2 ounces Gruyère cheese, grated (1/2 cup)

1 ounce Parmesan, grated (1/4 cup) 

1. Slice the bread 3/4 inch thick if using a whole loaf. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Chop the remaining garlic and set aside.

2. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet. When it is hot, add the mushrooms. Cook, stirring often, until they have seared and begun to soften, about 2 minutes. Add a generous pinch of salt, the garlic and thyme. Stir together until the garlic is fragrant and the mushrooms are tender, 1 to 2 minutes, and add the wine. Cook, stirring, until the wine is no longer visible in the pan, about 1 minute. Remove from the heat.

3. Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the mushrooms to the bowl and mix together. Season to taste with salt and pepper. Scrape into the oiled baking dish.

4. Heat the skillet that the mushrooms were cooked in over high heat, and add the remaining tablespoon of olive oil. In a medium bowl, toss the tomatoes with the balsamic vinegar and salt to taste. Using tongs, remove the tomato slices from the bowl and arrange in the hot pan. Sear on each side for 1 minute. Remove from the heat and arrange in a layer on top of the bread mixture in the baking dish. Season with pepper and sprinkle with rosemary. Top with the grated cheese.

5. Beat together the eggs with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the tomato and bread mixture and place in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Yield: 6 servings.

Advance preparation: The recipe can be prepared through Step 4 hours before you assemble and bake the strata. The baked strata will keep for 3 or 4 days in the refrigerator. Reheat in a medium oven.

Nutritional information per serving (6 servings): 241 calories; 12 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 138 milligrams cholesterol; 20 grams carbohydrates; 2 grams dietary fiber; 249 milligrams sodium (does not include salt to taste); 14 grams protein

bread pudding with squash and feta

http://www.nytimes.com/2012/06/26/health/nutrition/savory-bread-pudding-with-grated-squash-and-feta-recipes-for-health.html?ref=nutrition

4 ounces whole-wheat bread or baguette, crusts removed (weigh after removing crusts)

2 garlic cloves

1 1/2 cups low-fat milk (1 percent or 2 percent)

1 1/2 pounds mixed green and yellow summer squash, grated

2 tablespoons extra virgin olive oil

1 small or 1/2 medium onion, chopped

1 tablespoon chopped fresh dill or mint

1 tablespoon chopped fresh parsley

4 eggs

2 ounces feta, crumbled (1/2 cup)

1 ounce Parmesan, grated (1/4 cup)

 

1. Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.

2. While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.

3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.

4. Remove the bowl with the soaked bread from the refrigerator. Using your  hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.

5. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper.  Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Yield: 6 servings.

Advance preparation: The recipe can be prepared through Step 4 hours before you assemble and bake the strata. The baked strata will keep for 3 or 4 days in the refrigerator. Reheat in a medium oven.

Nutritional information per serving (6 servings): 341 calories; 12 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 140 milligrams cholesterol; 20 grams carbohydrates; 2 grams dietary fiber; 390 milligrams sodium (does not include salt to taste); 13 grams protein

 

bread pudding with swiss chard

http://www.nytimes.com/2012/06/25/health/nutrition/sweet-and-savory-bread-puddings.html?ref=nutrition

It’s amazing how much you can get out of a half of a stale baguette when you soak the bread in abundant milk. The resulting strata is incredibly moist. Serve it as a main dish or a side. 

4 ounces stale baguette

2 garlic cloves

1 3/4 cups low-fat milk (1 percent or 2 percent)

1/2 to 3/4 pound Swiss chard

1 tablespoon extra virgin olive oil

1 small onion, chopped

1 red bell pepper, diced

1/2 teaspoon chopped fresh rosemary

4 eggs

2 ounces Gruyère, grated (1/2 cup)

1 ounce Parmesan, grated (1/4 cup) 

1. Slice the bread about 3/4 inch thick. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Mince all of the remaining garlic and set aside. Place the bread in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while.

2. Meanwhile, stem and wash the chard. Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine.

3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.

4. Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the cooked vegetables to the bowl and mix together. Scrape into the oiled baking dish. Top with the grated cheese. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper.  Pour over the bread mixture and place in the oven.

5. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Yield: 6 servings.

Advance preparation: The recipe can be prepared through Step 3 hours before you assemble and bake the strata. The baked strata will keep for 3 or 4 days in the refrigerator. Reheat in a medium oven.

Nutritional information per serving (6 servings): 228 calories; 11 grams fat; 5 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 142 milligrams cholesterol; 18 grams carbohydrates; 2 grams dietary fiber; 375 milligrams sodium (does not include salt to taste); 14 grams protein

watermelon wedge salad

http://www.tastingtable.com/entry_detail/chefs_recipes/9252?media=print&printEntry=true&allowDraft=true

Yield: Serves 4

• INGREDIENTS
½ small watermelon, rind removed
8 ounces feta cheese, crumbled
½ cup heavy cream or buttermilk
½ cup crème fraîche
1½ tablespoons fresh lemon juice
¼ cup finely chopped fresh chives plus more for serving
Salt and freshly ground black pepper
¼ cup fresh basil leaves

 

 

 

 

 

 

 

 

 

 

 

DIRECTIONS 1. Set the watermelon on a cutting board, cut side down. Quarter the watermelon, place each quarter on its side and halve each quarter crosswise (so you have 8 thick wedges total).
2. In a medium bowl, stir together the feta cheese, cream, crème fraîche, lemon juice and chives. Season with salt and pepper.
3. To serve, place 2 wedges of watermelon on each plate. Drizzle with the feta dressing and sprinkle with chives and basil leaves. Serve immediately.

quinoa cauliflower fava bean salad

http://www.nytimes.com/2012/06/15/health/nutrition/red-quinoa-cauliflower-and-fava-bean-salad-with-buttermilk-curry-dressing-recipes-for-health.html?ref=nutrition

 

1 cup red quinoa

1 1/2 cups water

Salt to taste

1 1/2 pounds fava beans

1/2 head cauliflower, broken into small florets

2 tablespoons chopped chives

 

For the dressing:

1 tablespoon freshly squeezed lemon juice

1 tablespoon sherry vinegar

1/2 teaspoon curry powder

1 teaspoon Dijon mustard

1 small garlic clove, puréed

Salt to taste

2 tablespoons grapeseed oil

5 tablespoons buttermilk

Freshly ground pepper

 

1. Rinse the quinoa in several changes of water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until some of the quinoa grains display a little white spiral and the water has been absorbed. Remove from the heat, place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork.

2. Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Remove from the pot with a slotted spoon and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.

3. Bring the water in the pot back to a boil and drop in the cauliflower. Boil 3 to 5 minutes, until just tender. Transfer to a bowl of ice water, drain and dry on paper towels. Alternatively, steam the cauliflower for 4 to 5 minutes, or see the roasting variation below.

4. Whisk together the dressing ingredients. Toss the quinoa, fava beans, cauliflower and chives in a bowl. Toss with the dressing and serve.

Yield: 4 to 6 servings. 

Advance preparation: The salad will keep for a couple of days in the refrigerator.

Variation: For a prettier, more intensely flavored cauliflower, roast it while you cook the quinoa. Preheat the oven to 450 degrees and line a sheet pan with parchment. Slice the cauliflower 1/2 inch thick, sprinkle with salt and curry powder (1/4 to 1/2 teaspoon) and toss with 2 tablespoons olive oil or grapeseed oil. Roast 15 to 20 minutes, stirring or flipping the pieces over with tongs halfway through, until the cauliflower is tender and lightly browned. Remove from the heat and cut into smaller pieces if desired, then toss with the other salad ingredients as directed.

Nutritional information per serving (4 servings): 268 calories (327 for variation); 10 grams fat (17 for variation); 1 gram saturated fat (2 for variation); 6 grams polyunsaturated fat (7 for variation); 2 grams monounsaturated fat (7 for variation); 1 milligram cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 87 milligrams sodium (does not include salt to taste); 10 grams protein.

Nutritional information per serving (6 servings): 179 calories (218 for variation); 7 grams fat (11 for variation); 1 gram saturated fat; 4 grams polyunsaturated fat (5 for variation); 1 gram monounsaturated fat (5 for variation); 1 milligram cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 58 milligrams sodium (does not include salt to taste); 7 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

quinoa spinach mushroom salad

http://www.nytimes.com/2012/06/13/health/nutrition/quinoa-spinach-and-mushroom-salad-recipes-for-health.html?ref=nutrition

This is almost a classic spinach and mushroom salad, but it’s bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts. 

3/4 cup quinoa

1 1/4 cups water

Salt to taste

1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried

6 white or cremini mushrooms, sliced

1/4 cup chopped walnuts

2 tablespoons chopped fresh parsley

1 ounce feta cheese, crumbled (1/4 cup, optional)

 

For the dressing:

1 tablespoon freshly squeezed lemon juice

1 tablespoon sherry vinegar

1 teaspoon Dijon mustard

1 small garlic clove, puréed

Salt to taste

2 tablespoons extra virgin olive oil

1/3 cup buttermilk

Freshly ground pepper 

1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.

2. Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl. Whisk together the dressing ingredients and toss with the salad just before serving.

Yield: 6 servings.

Advance preparation: You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving.

Nutritional information per serving (6 servings): 166 calories; 9 grams fat; 1 gram saturated fat; 3 grams polyunsaturated fat; 4 grams monounsaturated fat; 1 milligram cholesterol; 17 grams carbohydrates; 3 grams dietary fiber; 66 milligrams sodium (does not include salt to taste); 6 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

quinoa fava beans salad

http://www.nytimes.com/2012/06/12/health/nutrition/rainbow-quinoa-salad-with-fava-beans-and-herbs-recipes-for-health.html?ref=nutrition

Each of the three varieties of quinoa in rainbow quinoa -- red, black and blond – has a different texture, which is one of the things I like about the blend. The black grains are the hardest and never splay, and the red grains are harder than the white grains. The mixture takes about 5 minutes longer to cook than blond quinoa alone. I like to toast the grains in a hot pan first, for a richer flavor. 

1 cup rainbow quinoa

2 cups water

Salt to taste

2 pounds fava beans

1/2 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped fresh dill

2 tablespoons chopped chives

3 tablespoons fresh lemon juice

1 tablespoon sherry vinegar or Champagne vinegar

1 small garlic clove, puréed

1 teaspoon Dijon mustard (optional)

Freshly ground pepper

2 tablespoons extra virgin olive oil

2 tablespoons grapeseed oil

Small leaves romaine lettuce, for garnish (optional) 

1. Place the quinoa in a strainer and rinse several times with cold water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until the blond quinoa grains display little white spirals and the water has been absorbed. Place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork or with spoons.

2. Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.

3. Transfer the quinoa to a large bowl. Add the favas and the herbs. In a small bowl, whisk together the lemon juice, vinegar, salt to taste, garlic, optional mustard, pepper and the oils. Toss with the quinoa and fava bean mixture. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce if desired.

Yield: 6 servings.

Advance preparation: You can assemble the salad up to a day ahead of tossing with the dressing. It’s best if you dress it shortly before serving, but this also makes a great leftover, even though the bright green of the fava beans and herbs will fade.

Nutritional information per serving (6 servings): 205 calories; 11 grams fat; 1 gram saturated fat; 5 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 22 grams carbohydrates; 3 grams dietary fiber; 18 milligrams sodium (does not include salt to taste); 6 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

quinoa asparagus salad

http://www.nytimes.com/2012/06/11/health/nutrition/quinoa-and-asparagus-salad.html?ref=nutrition

1 cup quinoa

1 1/2 cups water

Salt to taste

1 pound asparagus, ends trimmed

6 radishes, sliced

2 tablespoons toasted pine nuts

3 tablespoons finely chopped chives

2 teaspoons finely chopped tarragon

1 ounce feta cheese, crumbled (about 1/4 cup)

 

For the dressing:

2 tablespoons freshly squeezed lemon juice

1 small garlic clove, puréed

Salt to taste

1 tablespoon extra virgin olive oil

5 tablespoons buttermilk

Freshly ground pepper

Lemon-scented olive oil for drizzling (optional)

 

1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.

2. Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.

3. Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Yield: 4 to 6 servings.

Advance preparation: You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving so that the asparagus maintains its bright color.

Nutritional information per serving (4 servings): 260 calories; 10 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 4 grams monounsaturated fat; 7 milligrams cholesterol; 35 grams carbohydrates; 5 grams dietary fiber; 109 milligrams sodium (does not include salt to taste); 11 grams protein.

Nutritional information per serving (6 servings): 173 calories; 6 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 5 milligrams cholesterol; 23 grams carbohydrates; 4 grams dietary fiber; 73 milligrams sodium (does not include salt to taste); 8 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

quinoa pea black bean salad

http://www.nytimes.com/2012/06/14/health/nutrition/quinoa-pea-and-black-bean-salad-with-cumin-vinaigrette-recipes-for-health.html?ref=health

This salad was inspired by the fresh English peas that are in markets for only a month or so at this time of year, but in a pinch you could use frozen peas. 

1 cup quinoa

1 1/2 cups water

Salt to taste

1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans

3/4 cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)

1 red bell pepper, diced

1 serrano chili, seeded if desired and finely chopped (optional)

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

1 small garlic clove, puréed

1/2 teaspoon cumin seeds, lightly toasted and ground

3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil

1/4 cup buttermilk 

1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.

3. Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.

4. Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.

Yield: 6 servings.

Advance preparation: This will keep for a day in the refrigerator before serving, and the leftovers will be good for a couple of days.

Nutritional information per serving (6 servings): 252 calories; 9 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 7 grams dietary fiber; 217 milligrams sodium (does not include salt to taste); 9 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

white gazpacho

http://www.tastingtable.com/entry_detail/chefs_recipes/8931/White_Gazpacho.htm?parentEntryId=8995

Recipe from the Tasting Table Test Kitchen

Yield: Serves 4

Cook Time: 20 minutes

• INGREDIENTS
1¼ cups stale 1-inch bread cubes from 1 to 2 large slices day-old bread
2 cups ice water, plus extra for soaking bread
2 cups skinned almonds (preferably unsalted Marcona almonds)
1½ teaspoons kosher salt
2 small garlic cloves, roughly chopped
½ medium shallot, roughly chopped
2½ cups green grapes, halved
¼ English cucumber, peeled and chopped
½ cup plus 2 tablespoons good-quality Spanish extra-virgin olive oil, plus extra for drizzling
2½ teaspoons sherry vinegar
1 teaspoon lemon juice

DIRECTIONS 1. In a medium bowl, submerge the bread in enough cold water to cover it; set aside for 10 minutes. Drain and then squeeze the extra water from the bread. Set aside.
2. Using a blender, purée the almonds, 2 cups ice water and the salt on high speed until smooth. Add the garlic and shallot and purée, then add 2¼ cups of the grapes, the cucumber and soaked bread and process until totally smooth.
3. With the blender running slowly, drizzle in the olive oil, adding just a little at a time to ensure that the soup emulsifies and is thick and creamy. Strain the soup through a fine-mesh strainer set over a bowl. Stir in the sherry vinegar and lemon juice, taste and adjust the salt if needed. Divide the soup among 4 bowls and top with the remaining halved grapes. Drizzle with olive oil and serve.

soba salad

 http://www.gojee.com/food/links/chilled-soba-noodle-salad

8 oz of soba noodles (1 package)
1 bunch of scallions
4 carrots
bunch of cilantro
handful of chopped peanuts for garnish

Peanut Sauce

1/4 of a cup of crunchy peanut butter
1/4 cup of rice vinegar
1 tablespoon of soy sauce
2-4 teaspoons of garlic chile sauce ( sriracha or sambal )

Method

In a large pot bring salted water to a boil and add noodles. Cook to recommended time. Meanwhile, in a bowl combine peanut butter, rice vinegar, soy sauce and hot sauce. Whisk till smooth. Finely chop scallions and place aside. I used a peeler to make shavings of carrot. You could also grate the carrot or finely chop.

When soba noodles are finished drain and rinse with cold water. Add to the peanut sauce and toss until coated. Add the scallions, carrots and some finely chopped cilantro. Mix well, eat right away or allow to chill for a few hours. If thick after refrigeration you can add a touch of water to loosen the sauce. When serving add some additional peanuts on top. I also made a little mixture of a spoon full of hot sauce and soy sauce. Finish the pasta with a little spoon full for an added bite.

lentil salad with asparagus

http://www.purewow.com/entry_detail/recipe/2334?media=print

Makes 4 to 6 servings

INGREDIENTS

1½ cups French green lentils, rinsed and picked over ½ pound asparagus, trimmed
1/3 cup chopped toasted walnuts
4 scallions, white and light-green parts only, finely chopped
1 garlic clove, pressed or finely chopped
¼ cup extra-virgin olive oil
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon flaky sea salt
¼ cup finely chopped flat-leaf parsley
3 tablespoons finely chopped dill fronds
½ cup crumbled feta cheese

Start to Finish: 45 minutes

DIRECTIONS

1. In a medium saucepan, combine the lentils with 6 cups water. Bring the water to a boil and simmer the lentils until tender, about 20 minutes. Drain the lentils and transfer them to a large bowl. 2. Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Place the asparagus in the steamer basket to steam for 5 minutes. Run the asparagus under cool water, then slice into 2-inch pieces and set aside.
3. Add the walnuts, scallions, garlic, olive oil, lemon zest, lemon juice and salt to the lentils. When the lentils stop steaming, about 5 minutes, mix in the reserved asparagus and the parsley, dill and cheese. Serve warm or at room temperature.