Israeli Salad – 23/67

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This salad encompasses many of my favorite things. 

1. My CSA. Yes yes, I know, I have waxed not-so-eloquently on here before about the joy I get from receiving a local fruit and veggie haul each week. This year’s CSA, in our new neighborhood, is even more bountiful than previous versions. We have been loving their tomato varieties, pepper assortments, greens, corn, beans, squashes, herbs, melons, and more all summer. This salad, though this time around not fully comprised of CSA goodies, is indicative of the type of salads I’ve been loving all summer. (team #nolettuceinsalads) If you let me ramble about vegetables, I will.

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2. My obsession with Yotam Ottolenghi. I have also droned on on here ad nauseam about my adoration of celebrity chef Ottolenghi. I have 3 of his cookbooks, which I regularly look through and which often end up open in the middle of our living room. I follow him and his hashtag on Instagram. We saw him talk a year ago-ish, which was a highlight of the year. He has a basic chopped tomato salad recipe in Simple, where he says “The addition of tahini paste to a familiar tomato and cucumber salad is a revelation.” Okay, hyperbolic much, Mr. Ottolenghi? But, uh, he’s right. It’s so good. I added tahini to this one and don’t regret a thing.

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3. New shiny technology. This if my first post written on my shiny new computer! I haven’t had my own new computer since at least 2012, and that one unfortunately met a quick demise a year or so later by cup of water 😦 Since then, I’ve been cycling through Daniel’s hand-me-downs. It feels so nice to have my own, brand new computer to set up and get to know. Hopefully it lasts for a good long while because apple has enough money. (I also just got a new phone, so I’m enjoying fast internet connection and RAM speeds (am I using that word right?) all over the place.)

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4. My grandma! Love you! Truly one of my favorite cooks, who always knows how to bring community together through food and care. I have had this salad, or a variation, at a hundred casual dinners and gatherings. It’s so homey, yet the dressing is bracing and assertive. I wouldn’t have expected it’s a mixture of lemon juice and regular old white vinegar. But it’s going to be a go-to from here on out. Glad to have this version in my repertoire. 

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one and two years ago: nothing of note, but I made this cheesy zucchini orzo from half baked harvest for dinner the other night and dang that was a great dinner
three years ago:
chopped summer salad with feta, mint, and lime (made this for dinner a couple nights ago)
four years ago: roasted green pepper and smoked gouda pasta
five years ago: roasted radish and pepper pizza and caramelized fennel with dill and goat cheese (another Ottolenghi-inspired dish!) 

Israeli Salad

A la my grandma, plus Ottolenghi 

Salad
2 cucumbers, peeled, quartered the long way, some seeds removed, and chopped small
3 tomatoes, chopped (I added extra baby tomatoes because yum they’re my favorite)
1 red onion, diced (Vidalia would also be good)
1 bell pepper, chopped (red is sweeter than green, and looks pretty!)

Dressing
⅓ cup olive oil
⅓ cup white vinegar
juice from 1½ lemons (¼ cup)
generous portions of salt and pepper and dried oregano
Small handful freshly chopped parsley,
1 ground up large garlic clove (or garlic powder)

Put all salad veggies in a big bowl.

In a small bowl or measuring cup, combine all dressing ingredients thoroughly with a whisk. Taste and adjust as needed.

Add dressing to salad veggies and toss toss toss. Now this is a perfect side dish! To bulk it up a bit:

To make it extra
Add feta. Top with za’atar and a swirl of tahini.
OR boil up about a cup of orzo. Add to veggies. Lemony Israeli Pasta Salad!
OR both! 

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Zucchini Bread – 22/67

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I just had a major milestone birthday, and I have to say, I’m feeling pretty darn good about it. I am finally, for the first time, in the same decade as my husband. I am finally the age that all the cool women who have their shit figured out seem to be. I realize I have been saying I’m “almost 30” for the past three years. It’s about time this happened, right?

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I wonder if this mindset is because I will always be that much younger than Daniel. I will always be the young one in our relationship, and also in our group of friends. I also remain the youngest person in my office by some years. So although I am excited about hitting this milestone, I’m also aware that I’m still relatively young, and that won’t be changing anytime soon. Phew. 

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So while the Amazon burned and people lost their minds over a fast food fried chicken sandwich, I slipped into the next decade. There were midnight nachos, the most perfect yoga class, and a dinner in which I got to accidentally-eavesdrop on the other Ilana (squee!). This weekend there was perfect cake, drinks galore, crab rolls, karaoke, and dancing. Dear friends, delicious food, and cooperative weather. If this is 30, then I am very very happy about 30. 

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I made this zucchini bread a couple weeks ago, as part of a thank you brunch I threw at my home for my camp staff. What a way to feel like a grown-up, welcoming the younger counselors who think of me as their boss. (I mean, I am their boss, but they feel more like friends than anything else!) In this decade, I’ll welcome these moments, when I get to embrace leadership, create community, and open my home to others. The 30s are going to be the beeeeest!

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And this zucchini bread is hella good too. Thanks for the recipe, Katherine! 

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no previous years, but looking to use up your end-of-summer zucchini? May I recommend, from the archives: veggie curry, zoodle latkes, or easy garlicky tomato zoodles

Feel Like an Adult Zucchini Bread

thanks to my friend Katherine for the recipe!

3 eggs
1 cup olive or vegetable oil
1 ¾ cup sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups flour (I ran out so used about 1 cup regular flour, 1 cup whole wheat, and 1 cup bread flour. It was still delicious)
1 tablespoon cinnamon
⅛ teaspoon freshly ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
Optional mix ins: chocolate chips, raisins, dried cranberries, nuts (I did mini chocolate chips in the muffins but kept the loaf plain)

Preheat oven to 350F. Grease 2 loaf pans or line 24 muffin cups with liners (I did one big loaf pan and 6 muffins)

In a large bowl, beat eggs with a whisk or fork. Whisk in oil and sugar til incorporated. Add zucchini and vanilla. 

In a separate bowl, mix together flour(s), cinnamon, nutmeg, baking soda, baking powder, salt, and any mix-ins. Add this combo to the zucchini bowl and mix until just combined. 

Divide batter into pans. Bake for at least 60 minutes (took me a little longer), or until a tester in the center comes out clean. Muffins will cook more quickly — start checking at 25 minutes. Let cool in tins. Leftovers stayed moist for daaaays. 

 

Eggplant Salad and Goat Cheese Sandwiches

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How I Know It’s Almost Summer:

  • I want to buy an ice cold can of ginger ale at every bodega I pass. (So cold! So bubbly! So delightful!)
  • People on other blogs are somehow still non-ironically talking about “getting bikini bodies ready” and other bullshit like that. I mean, really? Do peoples’ bodies really fluctuate that much? Mine is the same literally all the time. Also I’ve had burritos for dinner twice this week. Go me. But, good news, I’ll probably look exactly the same in my bikini as I did last year!
  • (Is that the wrong attitude towards fitness?)
  • I need to find my tire pump. So I can use my bicycle. And get nervous every time I use it that it will get stolen again. Meh, I’ll just walk.
  • What do professional people even wear in summer? Do people who wear panty hose need to wear them in July also? How about people who run a theater summer camp in Midtown? What do they wear? Asking for a friend.
  • Our oven is only getting turned on for Daniel’s every few day need to re-season his cast iron pans. Easy dinner, please, present yourself.
  • Oh, fancy that! Look at this here recipe! Easy dinner personified (no oven needed). It starts with a lazy eggplant salad, like caponata but I feel like that’s something people argue about on the internet so I’m keeping this non-partisan with “salad”. Also my Grandma makes the best caponata and someday I hope to post her recipe here :).  Pile that salad on some soft bread spread indecently with goat cheese, topped with a kerfluffle of fresh herbs, call it a day. 
  • Also, ice cubes (to go back to that original heading). I refill our dumb ice trays so much more when it becomes pleasant in the world! (We’re talking temperature here, not general atmosphere of living in the world right now.)
  • Damnit I should go out on a positive note. SUNDRESSES!

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one year ago: herby sunchoke gorgonzola salad 
two years ago: grilled pineapple and homemade baked bean tacos and ginger coconut rice

Eggplant Salad and Goat Cheese Sandwiches

A Swanky Original

1 tablespoon olive oil
1 onion, chopped
1 eggplant, cut into bite-sized chunks
2 cloves garlic, minced
3 tomatoes, cut in chunks (don’t get rid of juices!)
½ tablespoon tomato paste
1 tablespoon sugar
2 tablespoons red wine vinegar
1 teaspoon dried basil
Squeeze or two of fresh lemon juice
s&p

Bread – I used an Italian focaccia-like loaf, cut into big squares
Sliced tomatoes (optional)
Goat cheese, at room temp
Fresh parsley

Heat a big skillet (for which you have a lid) and olive oil over medium-low heat. Add onion and cook for about 7 minutes, until they’re beginning to brown. Increase heat to medium and add eggplant, salt, and pepper. Cook for about 12 minutes or so, stirring occasionally, until eggplant has started to brown and become jam-like. Partially cover the pan for short increments to speed this along.

Next, add garlic and cook for two more minutes. Then add tomatoes, their juices, and the tomato paste. Cook for 3 minutes, or until tomatoes start to break down. Next add the sugar, red wine vinegar, and basil. Give it all a good stir and cook for another 2 minutes, until flavors have combined. Squeeze in lemon juice, and hit with another dose of salt and pepper. Taste it and flavor to your liking.

Take eggplant salad off heat while you prep other ingredients. Cut bread and toast if desired (my bread was super fresh, but on day two it will certainly help!). Chop up your parsley and thinly slice the tomatoes. Spread a thick layer of goat cheese on one slice. Follow with tomatoes, eggplant salad, and parsley. Yum!

**Extra eggplant salad is delicious mixed with spaghetti and olive oil for a quick dinner. Or with crackers for snack the next day…

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Chopped Summer Salad with Feta, Mint, and Lime

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Obviously not the salad of which we speak; just keep scrolling… (But doesn’t that look goooood?)

Well, if lack of posting on here means that my professional life is busy and flourishing, I guess that’s a pretty good sign. I’m embarrassed that my last post was over two months ago… but it has been a two months full of performing, directing, project investigating, grant writing, travel booking, curriculum planning, and creative endeavors. So, perhaps a gap here but my heart is full and my brain is active and my calendar is full of scribbles (and my bank account is … feeling its new role as belonging to a creative freelancer).

But I didn’t go hungry! This was the summer of chopped salads, usually involving corn and radishes and whatever else the CSA bequeathed to us. See end of post for a loose recipe for my go-t0 salad of the season, repeated in many variations during the summer. Also if anyone else has a better way to use up CSA corn, please enlighten me. Who eats this much corn on the cob?!

In the spirit of summer wrap-ups and my absence, here are 10 more-memorable food moments from the past months. Complete with profesh iPhone photography (ha) — fitting for a busy summer, weeks of an over-stuffed backpack, and late-night dinnertimes.

1. Oh, strawberry shortcake. Cloud-like, slightly sweet, and convince-yourself healthy-ish. (If you didn’t make the pound cake and beat together all that butter, that is.) Potentially the most summery of summery foods. Definitely made this past July 4th more legit.img_5945

2. Labor Day weekend was spent motoring around the Northern coast of Long Island, where we found sailboats, mansions, and a pretty darn good brewery complete with varied flights. Also I taught Daniel mancala. And we ate oyyyysters.img_6232

3. Heddy and I celebrated our opening show of “Amelia and her Paper Tigers” with airplane cupcakes! I’m so proud of our little show and the responses we received from audiences at the Fringe Festival. (Thanks, Darrill!)cupcakes

4. These little mushrooms could be my favorite thing I ate this summer, though they were covered in butter and garlic and lemon juice, so its sorta unfair to their competition. But more importantly, they made Daniel change his mind about mushrooms! Victory!img_6227

5. Got TWO amazing off-menu dinners from chef-babe Nichole at Runner & Stone. Spoiled me good, missy. Also, loooook at all that foooood…. (this was just one course of three!!!)
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6. Lots of Texas- (okay, Mexico- but don’t tell Daniel) — inspired breakfasts, like these huevos rancheros that I ate for a week straight. Also I now make pretty perfect soft scrambled eggs, if I do say so myself. (The secret? Uh, it’s butter. Surprise.)img_6051

7. A New Hampshire pilgrimage with friends, dogs, hiking, grilling, and this fun game — catch the cheez ball in your mouth. Hilarity ensued. Top quality eatz of the summer.cheez-ball

8. First time making tater tots! If you’re going to big, GO BIG and stuff those babies with cheddar cheese before frying. Uh, yum. img_6123

9. I love our tradition of making each other birthday cakes 🙂 This year Daniel followed my chocolate-peppermint wishes to a T. And it was perfect.img_6158

10. And behold, it’s not much to look at it, but tada! …don’t be too overwhelmed. Here’s the base of the Chopped Summer Salad with Mint, Feta, and Lime! Make, eat, repeat = Summer. (Also, maybe just click on the link to see Deb’s beautiful photos. Since she, you know, planned to blog this salad someday and I super didn’t.)img_6169

one year ago: roasted green pepper and smoked gouda pasta
two years ago: caramelized fennel with dill and goat cheese

Chopped Summer Salad with Mint, Feta, and Lime

Not really adapted from Smitten Kitchen

Dressing
Juice of 2 limes
¼ cup olive oil
½ teaspoon chile powder
s&p

Other Stuff
1 cup or so quinoa, Israeli couscous, or other grain, cooked and cooled
⅓ cup toasted sunflower seeds
Big handful fresh mint, chopped
At least ½ cup feta cheese, crumbled
About 1 cup lettuce ribbons
2 scallions, chopped or 1/4 of a red onion, sliced thin
3 cups crunchy veggies: corn, radishes, cucumber, peppers, snap peas, tomatoes all good options
1 cup chickpeas, if desired (though unnecessary!)

Stir all dressing ingredients together with a fork in a small bowl. Put all other ingredients in a big old bowl, pour in the dressing, toss it around a couple times, and try to save some for tomorrow.

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…dessert?!

Spaghetti Squash Lettuce Wraps, Asian-style

 

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Fair warning: this post brought to you by “Blogging and hunger don’t go well together”. Welp, unfortunately that’s the only time I’m ever blogging, as trial runs and free mornings with unlimited light aren’t really part of my vocabulary right now.

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Oh well. Don’t look at the pictures, consider this instead: Super healthy! Vegan! Gluten free! And somehow… really really tasty. Like wolf down 4 in a row without coming up for air. Daniel attacked them it like it was a plate of cheeseburgers (remember, vegan, gluten free!)! After your first bite you’ll glance down at the rest of the pan and wonder if you can polish it off without judgement and then realize YES! I CAN! Vegan! Gluten free! Really really tasty!

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The impetus for this recipe was a) the spaghetti squash I totally impulse-bought last week (why oh why can’t I have normal impulse buys like fancy cheese or chocolate??) and b) the influx of lettuce from our CSA(!!!). I love cooking me up some greens and eating them with toast and eggs for breakfast, with rice and beans for lunch, and mixed with pasta for dinner, but lettuce is another beast altogether. Lettuce-based salads just don’t give me the same amount of joy (*usually). Hence, lettuce wraps. Yum. The filling can be flexible, but this had the perfect texture and umami combination, so deviate at your own risk. This is a bit spicy, but goes so well with the sweet chili sauce! (I have this one and it’s great for marinating or stir-fry!)

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one year ago: …crickets…
two years ago: 
roasted beets and their greens with yogurt and simple rhubarb cake AND tofu banh mi

Spaghetti Squash Lettuce Wraps, Asian-style

a swanky original

1 spaghetti squash
1 tablespoon olive oil + extra for drizzling
½ an onion, diced
2 big cloves garlic, minced
1 serrano chile, some seeds removed, minced
1 tablespoon fresh ginger, minced
5 white mushrooms, cleaned and sliced
½ red pepper, in thin strips
3 oz baked teriyaki tofu, in matchsticks
1 teaspoon sesame oil
2 teaspoons rice vinegar
1 tablespoon soy sauce
Half a lime
Lettuce leaves of choice (I used romaine and it was tasty but messy!)
s&p
Cilantro, lightly chopped
Peanuts, lightly chopped
Sweet chili dipping sauce

Preheat oven to 375 degrees. Cut spaghetti squash in half, drizzle with olive oil and s&p, and place cut-side down on roasting pan. Roast for 35-45 minutes. When done, scrape squash with a fork to create noodle-like squash segments.

Meanwhile, heat up 1 tablespoon olive oil in a large pan over medium-low heat. Add the onion and cook for 4 minutes, stirring occasionally. Next, add garlic, serrano chile, and ginger. Cook for another 3 minutes. Add mushrooms, peppers, s&p and cook for 3 more minutes. Add tofu and squash strands and cook for another 2 minutes. Add sesame oil, rice vinegar, soy sauce, and big spritz of lime juice.

Wash lettuce leaves well. Spoon squash-tofu-mushroom filling into leaves, and top with cilantro and peanuts. Dip into sweet chili sauce (or make a fancy-shmancy sauce on your own.)

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Tomatillo and Peach Salsa (& a wedding cake!)

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The past two weeks have been filled with a whole lotta love. I had the joyous fortune to witness the marriages of two sets of friends over the past two weeks, and am full to the brim with good feelings and joie de vivre. Not only am I overjoyed at the unions of all these lovely people who I am lucky to have in my life, I am refreshed and renewed by people of all kinds. So often, I go through my day with a stern countenance, wary of strangers, stingy with my smiles. In the past two weeks, I have had my mind expanded and my life momentarily affected by new no-longer strangers from around the world. My friends have the best friends.

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I love that I was able to rehearse and perform a Bollywood dance at Nandita and Alex’s wedding with 20 other recruited newbie dancers. (Also, turns out Daniel has some mad Bollywood skillz…) I can say pretty confidently we Rocked that dance, and the brides beamed and I felt instantaneous camaraderie with my “Zor Ka Jhatka” team. And then, when the reception was over, we held a little after party at our apartment with the 85 beers gifted to us by the caterers and three cabs-full of new friends.

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And then this weekend, after months of planning and taste tests and one bad dream involving emergency outsourced avocado curd (ew), my friend Leah and I made a wedding cake!!!! It was a giant labor of love, and by giant I mean pretty freaking giant — I think the whole thing used at least 40 sticks of butter, multiple bags of sugar, 75 eggs, and two big bags of lemons. The final monster was a vanilla cake from Rose’s The Cake Bible, with Ina’s lemon curd, Martha’s raspberry curd, Sweetapolita’s vanilla bean Swiss meringue buttercream, and hand-holding from Deb. (It takes a village…) The thing itself was transported in many boxes with the help of a kind boyfriend and amused cab driver, and then hastily stacked and decorated amidst ladders and lanterns being hung up, and caterers running around, and someone forgetting their pants and needing to run home half an hour before the wedding started. And yet, it came together beautifully and tastily too. So many strangers wanted to talk about the cake — to say how lovely it was (oh shucks), or about their own baking experiences, or to chat about my (nonexistent) professional baking career.

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Weddings are fun. I love being surrounded by people who have traveled far and wide to share in love. To celebrate togetherness. I like that these weddings happened with the change of the season — a gentle farewell to what was and an excited eye cast towards the future.

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In that light, perhaps you want to make salsa? With roasted tomatillos and the last of summer peaches? This salsa is a great picnic accompaniment and really, much easier than a wedding cake. But it’ll go fast and make people in awe of you anyway because most people just don’t understand how easy it is to make your own dang salsa.

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Daniel’s spicy spicy red pepper salsa recipe to come some day… we’ll wait for me to build my heat tolerance just a bit more.

one year ago: roasted radish, blistered pepper, and olive pizza

Tomatillo and Peach Salsa

This is a more straightforward vessel for chips than my previously-posted mango black bean “salad-alsa”. Might be harder to eat this with a spoon, but don’t let me stop you from trying. Adapted from macheesmo.com. 

1 lb tomatillos
2  big peaches
1 serrano or jalapeno pepper
1 big clove garlic, minced
½ c cilantro, chopped
1-2 T onion, finely chopped
1 lime
s&p

Heat oven to 350 degrees. Remove husks from tomatillos and cut in half. Place on a baking tray, cut-side up. Roast for 20 minutes.

Set a small pan on medium-high heat. Add serrano pepper, turning every minute or so until lightly charred on all sides. Set aside.

Bring a medium-sized pot of water to a boil. With a small sharp knife, score the bottom of each peach with a small “x”. Boil peaches for one minute. Drain and let cool. Peel peaches with your fingers, starting from the “x”. You will get juicy and messy! Lick your fingers (and then wash your hands). Cut peaches into small bite-sized pieces and place into a medium-sized bowl. Discard (or eat) skins.

In a food processor, combine tomatillos and the serrano pepper. Pulse until there are no pieces remaining, and mixture is homogeneous and slightly syrupy. Add tomatillos to peach bowl, along with the garlic, cilantro, onion, and juice of a lime. Season to taste with s&p.

So Proud!!

So Proud!!

Maple Blueberry Beets with Balsamic and Mint

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Nothing says summer like a packed, 97 degree, 100% humidity subway platform as an announcement says the next L train will arrive in 18 minutes. A collective groan ensues, complete with sticky thighs and cursing yourself for not getting the large iced mint tea.

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It’s hard to imagine there was once another way to experience summer. A decade or two that had no automated voices announcing delayed trains but instead the sweet suburban sounds of lawnmowers, cicadas, and a chorus of complaints of “the car is too hot!” after an afternoon at the local pool. In those decades, a breath of summer air included that freshly cut grass, chlorinated hair, and melted lime popsicle juice on my fingers (and thighs, the car seat, my hair, etc).

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We complained about having to help shuck corn but looked forward to family dinners on the porch. Corn with grilled chicken and zucchini for days. We ate tomatoes grown in the garden and ice cream sandwiches by the pool (when Mom was in a good mood).

thanks, Laura!

Although my summers nowadays tend to smell a bit more like pee on the sidewalk, trash left out during a heat wave, and overworked ACs, summer meals, thankfully, retain their allure.

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This means fresh herbs and late outdoor dinners. It means seafood during my yearly weekend-long Cape Cod sojourn (and, really, only seafood) and CSA vegetables and sidewalk seating at other times. This beet creation came from a frantic trying-to-clean-out-the-fridge-before-vacation night. It makes your house smell lovely, and is a surprising way to combine these summer staples.

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This is more like a suggestion than a recipe — you can make as much or as little as you’d like. But, as I think you’re going to like it, err on the “as much of it” side. Also, once you make the blueberry syrup, it can stay in the fridge for the foreseeable future.. we’re two or three weeks in and it still looks great to me…

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one year ago:
beet reuben sandwiches (beets! must be mid-to-late summer!), mustardy potato&kale&green bean salad, and mmm BBQ sweet potato nachos

Maple Blueberry Beets with Balsamic and Mint

a swanky original (syrup from Dad with a Pan)

Whole beets, scrubbed (I used 2)
olive oil
s&p
1 cup blueberries
⅓ cup maple syrup
balsamic vinegar
fresh mint

To make beets:

Preheat oven to 425 degrees. Two options for beet roasting. a) Drizzle beets with olive oil and sprinkle with s&p. Wrap beets individually in tin foil. Stick in oven until fork tender, about an hour, depending on size. When cool, peel skin off easily by hand or paper towel, and cut into bite-sized chunks. b) Peel beets and cut into quarters or larger chunks. Place in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with s&p. Bake for about 35 minutes or until fork tender. This option is a bit faster but beets aren’t quite as juicy. I think it works just fine for this recipe.

Meanwhile, make the blueberry syrup. Combine blueberries and maple syrup in a small saucepan over medium heat. Simmer mixture for three minutes. Then, smash blueberries with the back of a fork and simmer for an additional three minutes or so. Pour into a jar to cool. This recipe makes way more than you need! Use over pancakes, with yogurt, over ice cream, etc.

Combine beets and a big drizzle each of balsamic vinegar and the blueberry maple syrup. Mix to combine. Sprinkle with torn fresh mint and enjoy! Maybe add feta or toasted sunflower seeds to give it more bulk but as is it made a prettttty good dinner with some bread and olive oil and leftover roasted chickpeas.

 

Tatsoi and Tofu Stir-fry with Soba Noodles

Ring the bells! Fire the cannons! Eat 12 grilled pizzas covered with ramps and artisanal mozzarella!

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It’s CSA season!

Finally… here come the daydreams about various sautéed greens and their accoutrements, salad brainstorms on overheated subway platforms, incredibly specific queries on foodgawker, and ruminating on if #csalove is a better hashtag than #ilovemycsa. (It isn’t. #csalove is about people who really love a children’s cheerleading school in South Carolina.)

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And this is just the first month, when all you get are various green leaves! No telling what will happen to my co-workers once we get actual whole vegetables to cook with! Any time I open my mouth to tell them about previous or past dinner plans I will be met with a cold shoulder and an “I miss winter” eye roll.

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This dinner was from the night of our first haul, from the Brooklyn Beet CSA. I’ve never cooked with tatsoi before but hope we get more soon! It’s similar to bok choy but less bitter and as delicious raw as it was lightly stir-fried. We also received thyme, cilantro, baby kale, mizuna (new favorite salad green), “light Asian greens”(?!), and red garner, whatever the heck that is. Apparently it doesn’t exist on the internet. (Please prove me wrong!)

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Tatsoi and Tofu Stir-fry with Soba Noodles

streamlined and adapted from simple seasonal

½ t toasted sesame oil
½ t sunflower (or peanut or canola) oil
½ 14-oz. pkg super-firm tofu, in bite-sized cubes
1/2 t soy sauce
a pinch garlic powder
2 shitakes, thin slices
1 red bell pepper, thin slices
2-3 c tatsoi, stems and leaves, roots cut off and washed thoroughly (or another green!)
3.1 oz soba noodles
2 scallions, white and light green parts only, sliced
sprinkle of black sesame seeds (or white)

Sauce:
1 c broth
2T brown sugar
2T soy sauce
1T rice vinegar
2 t toasted sesame oil
1T corn starch
1 t garlic powder
¼ t ginger powder
⅛ t cayenne pepper
scant ⅓ c miso

Press tofu cubes under a heavy plate, a layer of paper towels, and some cast iron skillets for 20 minutes to an hour before you start cooking. (Or don’t, but removing its moisture now helps it get crispier later!)

Heat both oils in a large pan over medium-high heat. Add tofu chunks and cook for about 5 minutes, stirring every minute or so, until lightly browned on all sides. Once browned, add soy sauce and garlic powder and cook for another 30 seconds. Take out of skillet and set aside in a bowl.

Place red pepper in same pan (no need to add extra oil). Cook for 5-7 minutes, or until they begin to soften. Remove and add to tofu bowl. Next, add shitakes until they brown, about 3-5 minutes. Don’t crowd them or they won’t brown well!

Meanwhile, cook soba noodles according to instructions on package. Make sure to rinse with cold water when done cooking.

Also meanwhile, make your sauce. Whisk together all ingredients in a small saucepan, except miso. Bring to a boil and then simmer for 2 minutes. It should thicken slightly. Remove from heat and whisk in miso.

When mushrooms are done, add peppers and tofu back to pan, along with your tatsoi. Lower to medium-low heat. Cook until greens start to wilt, about 1-2 minutes. When that’s achieved, add noodles and sauce. Cook for another minute to evenly coat and warm through. Serve topped with scallions and black sesame seeds. #csadinnerlove4eva

Black Bean, Mango, and Corn Salad-alsa

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Guys, it became summer.

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My shoulders are slightly rosy from sunny bike rides, my face freckles are fighting to the surface, and I’m trying really really hard to remember to water my tomato plants every day.

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Although I have no official adventure on my calendar for this summer — you know, the ones complete with passports and pre-planning and time off — summer in New York feels like an always-adventure. Here, street festivals break into the streets with African drums and grilled meats galore without a moment’s notice, and turn bank errands into an international in-your-face joyous celebration. Here, a quick bike ride turns into running into a long-lost friend on a street corner and spending the next half hour catching up while continuing to your destination. And that “small Memorial Day BBQ” is a well-timed pounce on one of the elusive grills and picnic tables in Brooklyn Bridge Park in DUMBO, feasting on the view of lower Manhattan and being sandwiched between a bougie children’s birthday party and a huge Dominican BBQ (where I was just a little bit jealous of their plantains and a vat of rice and beans trucked in from somewhere). Rooftops, parks, backyards, (edible) schoolyards — the whole city becomes the adventure. I’m okay with that.

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This salad, thrown together in a “make sure the vegetarian has something with protein at the BBQ” moment, can be taken to any and every gathering that may arise, or spooned into your mouth in front of the AC for dinner. Part salad, part condiment — it’s summer, don’t overthink it. Also it has mango in it, so, you’re welcome.

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Black Bean, Mango, and Corn Salad-alsa

adapted from eat live run and the cooking channel

Salad:

¼ red onion, finely chopped
1 ear of fresh corn
1 can black beans, drained and rinsed
1 yellow pepper, in bite-sized pieces
1 ripe mango, skin removed, in bite-sized chunks
1 red chili, in very thin slices
½ c cilantro, chopped

Dressing:

2 T apple cider vinegar
juice of a lime
1 t cumin
1 t honey
scant ¼ t chipotle powder (or 1 t chili powder)
2 T olive oil
s&p

Prep salad ingredients:

Soak red onion in cold water for 10-20 minutes to remove some of the bite. Carefully cut kernels off corn cob. Mix onion, corn kernels, and rest of salad ingredients together in a big bowl.

For dressing:

Whisk everything together except olive oil. Drizzle oil oil in slowly while whisking constantly.

Pour atop salad, give a good stir, and enjoy fruity tangy blissful summertime vibes.

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10 Summer Foodie Moments

1. My birthday: always deep in August, when summer is winding down. This year spent on Fire Island, grilling everything possible, going to the beach every day, and winning the local trivia bar night. Which led to free beer koozies, fire ball shots, and maybe some inappropriate ocean usage. Shh.

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2. My roommate had a thriving roof top garden! We ate so many fresh tomatoes and herbs in everything. Herbs make the world go ’round.

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3. My uncle turned 60 and had a surprise birthday! I was commissioned to make a cake, and you can never go wrong with a smitten kitchen classic. 

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4. Daniel and I spent the Fourth of July with his family in Texas. We went to a real bonafide Texan Rib-B-Q! This Northerner Jewish vegetarian was out of her comfort zone. (But I did consume a “cowboy cauldron” rib and enjoy it thoroughly.) (Also please note Daniel’s impressive plate.) We also went on a road trip for kolaches! Aka Czech/Texan baked donuts, either savory or sweet. (Get a really good version in NY at Brooklyn Kolache Company.)

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IMG_12995. Yesterday I ate a pretty awesome bagel, just because. From Black Seed Bagels, a trendy new Lower East Side place. It was after a pretty terrifying audition for a Chase Bank commercial, which happened accidentally by being scouted at my current employment bakery. Everyone else there was a 6′ sexy European model, so I would say my bagel was justified.

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6. In other cooking news, my CSA made me pretty darn proficient at cooking Swiss Chard. Especially here, as part of a complete breakfast. And also rhubarb! As a crucial part of this stewed honey rhubarb and fresh mint ice cream experience.

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7. My mom and sister came to town! A highlight was our dinner at Fat Radish, followed by amazing strange dessert at Mango Mango Dessert (probably the worst website I’ve come across recently and by that I mean BEST). I love nothing more that sticky sweet fruity ricey desserts in the middle of summer. Mmm.

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8. Many mid-day World Cup watching sessions turned into mid-day snack quests. Enter: the macaroni and cheese pizza. Aka the baked ziti pizza. Aka maccheeziti pizza. Yup, that entire slice happened.

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9. At the beginning of the summer, Daniel’s brother and sister-in-law joined us for a week of eating, climbing, and exploring. One highlight was mac and cheese night–we used our favorite recipe from Homeroom in Oakland as the base, and made it our own with smoked gouda, fontina, cheddar, and parmesan. Love any excuse to make mac.

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10. For recent birthday celebrations, my awesome friends joined me for a park picnic. Daniel, (at my request), popped his layer cake virginity with this beautiful creation. We had to even out the bottom layer, and so it became a cake cookie. I made Ottolenghi’s carrot salad, and my amazing friends made tomato quinoa salad, potato salad, nectarine & mozzarella salad, deviled eggs, sangria, etc. I’m a lucky lady. photo 1photo 1

Here’s to hoping fall is just as delicious! Apple-everything: I’m ready for you.