Cranberry, Orange and Red Wine Sauce

Cranberries are a staple at the holidays yet these can be savored on a variety of occasions. They can be served as a compliment to an appetizer, dessert or anything in between. The recipe comes from The New Vegetarian Epicure, one of our favorite cookbooks. Remember to only cook with your favorite wine so you can enjoy the rest of the bottle!

Ingredients:

1 1/2 pounds fresh cranberries
1 cup orange juice
1/2 cup water
grated zest of 1 orange
1/3 cup dry good red wine
1 3/4 cus sugar
1/2 tsp cinnamon
pinch of cloves

Wash the cranberries and pick them over, throwing away any that are too soft or discolored. Combine all the ingredients in a large non-reactive pot and bring to a boil, stirring with a long-handled wooden spoon. Reduce the heat and simmer for 10 minutes, stirring frequently. The sauce should be thick and glossy. 

Allow the sauce to cool, stirring now and then to keep a skin from forming on top, then transfer to a beautiful serving dish.  

This makes enough for 8-10 generous servings, or 20 average servings. 

Eggplant with Buttermilk Sauce & Pomegranates

We splurged on yet another cookbook. It's just too tempting seeing a gorgeous book filled with decadent delights. It was all my husband's idea - and I'm sticking to that story.

Our latest indulgence was "Plenty" by Yotam Ottolenghi. My husband summed it up well by saying that it feels odd perusing the British section of cookbooks as they usually don't fit our culinary preferences. Plenty is nothing like the stereotype. 

This recipe is intended to be served as a first course. We served it as a side dish. No matter how you want to use it, trust us, you won't be disappointed. It will impress the most discerning foodie.

Ingredients:

• 2 large and long eggplants
• 1/3 cup olive oil
• 1 1/2 tsp lemon thyme leaves, plus a few whole sprigs to garnish
• Maldon sea salt and black pepper
• 1 pomegranate
• 1 tsp za'atar (spice blend - can be found at Whole Foods)

Sauce:

• 9 tbsp buttermilk
• 1/2 cup Greek yogurt
• 1 1/2 tbsp extra virgin olive oil, plus a drizzle to finish
• 1 small garlic clove, crushed
• Pinch of salt

Preheat the oven to 400°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.

Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.

While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.

To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.

To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Fig and Goat Cheese Pizza with Arugula & Apples

There are times when you get exposed to a recipe that can change your entire perspective. This was one of those moments. It inspired a series of new pizzas in our home and we have never looked back! It all started with a concept featured in Bon Appetit's May 2012 Issue. Then we adapted it based upon several favorite ingredients we could not live without. Voila! An entire meal on one crust. 

Tips:  30 minutes prior to starting:

•  Turn on your oven as hot as it will go. Ours can hit 550 degrees which produces a great crust. 
• Use a pizza stone. Put it in your oven and forget about it. Ours is a full time accessory - we never take it out.
•  If you are using a pre-made dough crust, take it out of the refrigerator and let it sit at room temperature. (see below). 

Ingredients:

1 whole wheat pizza dough
Note: You can make your own dough or a great option is purchasing one. We love Whole Foods Whole Wheat Pizza dough that you can pick up in the refrigerated section. If you go this route, be sure to let it sit at room temperature for at least 30 minutes. It will improve the elasticity and create a fantastic crust.

Start with the Sauce:
 
1/2 tbsp Olive oil

1/2 tablespoon minced shallot  

1/2 cup dried black mission figs, stemmed, quartered 

1/4 cup Marsala 

1/2 tablespoon minced fresh rosemary  

1/2 cup water

1/2 teaspoon kosher salt plus more to taste

Freshly ground black pepper

Heat oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1/2 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft, about 20 minutes. Season with salt and pepper. 

While sauce cooks, prepare dough and other ingredients.

Dough:

Roll out dough piece on a floured surface (should be about a 10" round.)

Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook.

Toppings:

2 tbsp Fig Preserves (our favorite is Dalmatia Fig Spread that you can find at most grocery stores). 

Thinly sliced sweet onion (optional)

6-8 oz fresh goat cheese

2 cups arugula

1 fuji apple cored and sliced.

After the dough has par-baked and sauce is ready, you can assemble the pizza!

Spread thin layer of the fig preserves on the crust. Top with fig sauce, crumbled goat cheese and optional thinly sliced onions. 

Bake Pizza for 4-5 minutes until crust is crisp.

Top with arugula, and fuji apple. Black pepper to taste.

Optional: You can add a very light amount of your favorite balsamic dressing to the arugula before topping it on the pizza. We use 1 tbsp Sokol Blosser Black Fig Vinegar + 1 tbsp Olive Oil. Whisk then toss with arugula. 

Pair with a delightful DePonte Melon or your favorite Chardonnay.

Stuffed & Grilled Tomatoes with Garlic Ciabatta

One of our favorite blogs is Farmhouse Table. This recipe is one of their creations and it is fabulous! We made it as a precursor to our Risotto with Zucchini, Farmers Market Salad w/Lime Vinaigrette and our sweet ending was Pear Custard. The combination of flavors is a true delight and one that won't disappoint. 

Stuffed & Grilled Tomatoes with Garlic Ciabatta

More a method than a recipe, this is one of my favorite rituals of summer.  Allow about 3-4 toasts per person.  The quantities below make about 12 toasts.

For stuffing:

2 c. fresh breadcrumbs (I toast 4 pieces of whole wheat toast. Once cool, place in blender to crumb. They are fantastic!)

1/4 c. grated parmesan

2 cloves garlic, minced

1 large handful itlalian parsley, chopped

chopped basil & chives

1/4 c. olive oil

salt & pepper to taste

For toasts:

6 tomatoes, cut in half, seeds scooped out

1 loaf ciabatta, cut into 12 slices

olive oil for brushing toasts

whole coves garlic, cut in half

Build a medium hot fire in grill.  Toss ingredients for stuffing together in a medium bowl and mix until olive oil is evenly distributed.  Pack stuffing fairly tightly into tomato seed cavities.  Brush ciabatta slices on both sides with olive oil.  Grill bread until golden.  While still slightly warm from grill, rub toasts with cut side of garlic clove on one side.  Place on platter in single layer and set aside.  Place tomatoes on grill, skin side down.  Grill until they are softened and bottoms are charred and blackened.  Remove from grill, placing on toasts skin side up.  When they are cool enough to handle, peel away charred skins and discard.  Use a fork to mash tomato into garlic toasts.  Drizzle with a little extra olive oil if desired and devour.

Baked Kale Chips

Need to eat more vegetables? Try baked kale with olive oil and sea salt. It is fantastic and addictive. We prefer traditional curly kale over Italian varieties.

1 bunch kale 

1 tablespoon olive oil

1 teaspoon sea salt

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. 

With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. 

Drizzle kale with olive oil and sprinkle with seasoning salt. 

Bake until crispy, about 10 minutes. You can let the edges start to brown but be careful as it will quickly bitter.

Holy Mole Fire Roasted Guacamole

If you have not yet discovered Gilttaste.com, you must. Not only is it absolutely gorgeous and have some of the planet's most delectable foods, but it also has featured gourmets like Ruth Reichl and in this case Francis Lam. If you love guacamole, you won't be disappointed. This is hands down one of the best ever. The original recipe calls for jalapeno peppers but we prefer a beautiful poblano for less kick and more depth. 

6 ounces tomatillos (about 4 medium-sized ones)

1-2 poblano or anaheim peppers
1 ounce onion, chopped (about ¼ cup)
1 fistful cilantro leaves (about 1 cup, very loosely packed), plus more for garnish
2 limes
5 cloves garlic, minced
4 teaspoons olive oil
5 medium, really ripe avocados (I prefer Hass)
Sea salt, to taste

1. If your tomatillos are still in their papery husks, unhusk them, pop off the stem, and rinse in water to get that gummy stuff off. Dry them. You can do the responsible thing and set them high under a broiler for a few minutes to char the top, flip them, then char the other side, but you know and I know what you really want to do: Fire up the stove, get a pair of tongs or long skewer, and roast them like the marshmallows of the vegetable world. You’re not really looking to turn them into naughty-boy lumps of coal, but burn them until they’re evenly blackened all over. Set them in the bowl of a food processor.

2. Char the chile peppers the same way, and let them cool enough so you can handle them. Trim off the stem end, open them up, and cut out the seeds and ribs. (If you like more heat, you can keep them in.) Chop the peppers reasonably fine and add to the food processor.

3. Add onion, cilantro, the juice of 1 lime, and a generous pinch of salt to the tomatillos and peppers in the food processor and pulse until it’s basically a liquid. Taste, and add more salt if necessary to make it savory and balance the sourness somewhat.

4. In a small pan, heat the garlic and oil over medium heat. Swirl it a bit, and smell the goodness. When it turns slightly golden, swirl constantly until the garlic is a rich golden brown (but not, you know, brown-brown). Stir it into the tomatillo puree until the oil incorporates. (At this point, you’ll have a delicious salsa, which you can use on its own.)

5. Split the avocados:  Slice into the fruit with your knife from top to bottom and “roll” the avocado along the knife so you make one cut all the way around. Put down the knife and twist the halves in opposite directions, like you’re opening a jar, and they will come apart, exposing the pit. If your knife is sharp, give the pit a good, careful thwack to embed the blade in it. Twist and it will come out. (If your knife isn’t very sharp, or you’re nervous about thwacking your hand instead, just dig it out with a spoon.) Gently peel off the skin, and cut the avocado flesh into either ¼” or ½” dice (your call; the bigger, the more of a contrast between flavors. If your avocados are fantastic, go big; if merely very good, go small.). Spritz them with a little bit of lime as you work to keep them from turning brown.

6. Season avocado chunks with salt, until they taste really good. Gently fold in the salsa. Adjust seasoning with salt, in necessary, and garnish with some more chopped cilantro. (By the way, I know I'm a fiend with this stuff, but if you really want to send the guacamole over the edge, substitute a little bit of the salt with fish sauce. Your friends will never know what hit 'em.)

Note: Make this a few hours or up to a day ahead, and the flavors will mingle together nicely, without losing the texture.

Apricot and Coconut Energy Bars

Snacks are a big deal when you always on the go like we are and especially you add a Toddler to the mix. Making your own granola/energy bars is incredibly simple, that even the most definitive non-cook will be able to do it. This recipe was inspired by the Vegan family cookbook "Peas and Thank You" by Sarah Matheny. The combination of sweet and salty is scrumptious!

2 tbsp flax seeds (3 tbsp if ground)

1/2 cup maple syrup or agave

1 tsp sea salt

1 cup roasted whole almonds coarsely chopped

1/2 cup chopped dried apricots

1 cup unsweetened shredded coconut

Preheat oven to 350 degrees. 

Line an 8x8 baking dish with parchment paper.

Combine flax seeds in a small bowl with the syrup or agave and salt.

Coarsely chop almonds and apricots and add them to a large bowl along with coconut. Pour in flax mixture and toss until evenly coated. 

Spread mixture into lined dish. Bake for 25 minutes until slightly browned and edges crisp. 

Once slightly cool, make cuts then let sit for an hour or two until hardened into bar.

Store in airtight container. Keeps for 2-3 days.

Radicchio, Apple and Pistachio Salad

This salad is beautiful and vibrant both in appearance and flavor. Use local apples if at all possible so this is fantastic for a fall meal. This recipe comes from The New Vegetarian Epicure.

1 large head radicchio
1 large (or 2 medium) Fuji apples
3 stalks celery
1/4 red onion
2-3 Tbsp extra virgin olive oil
Aged wine vinegar (we use Sokol Blosser Late Harvest Reisling Vinegar)
Sea salt
1/2 cup lightly toasted shelled pistachio nuts

Wash the radicchio, tear the leaves into bite-sized pieces, and spin it dry in a salad spinner. Quarter, core and thinly slice the apple. Wash, trim and thinly slice the celery. Thinly slice the red onion. Combine in a large salad bowl.

Whisk the oil, vinegar and salt. Pour over salad and sprinkle with nuts.

Cashew Chop Salad with Ginger Lime Dressing

We created this salad as a way to bring together many of our favorite flavors in a new and inspirational way. The end result is fantastic! The combination of cashews and fruit along the tang of ginger makes this salad a delight.

Ginger Lime Dressing:
1 tbsp store prepared cashew butter or 2 tbsp ground cashews (we use our juicer to make cashew butter)
1 tbsp plain unseasoned rice vinegar
1 1/2 tbsp freshly squeezed lime juice
1 tsp minced fresh ginger
1 tbsp minced fresh garlic
1 tsp lime zest
1 tsp honey
2 tbsp canola oil
Salt & Pepper to Taste

Combine all ingredients except canola oil. Vigorously whisk and slowly add in oil while continuing to whisk. Adjust seasonings to taste. Set aside.

Salad:
2 cups finely chopped Napa cabbage
2 sliced scallions
1 cup chopped carrots
1/2 cup chopped celery
1 fresh orange or grapefruit cut into chunks. Cara or blood oranges are excellent!
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
3 tbsp chopped cashews

Place first four salad ingredients in a medium bowl and mix well. Pour dressing over salad and garnish with fruit, cilantro, mint and cashews.

Note: If you want to make an abundance for left overs, don't mix in the dressing, fruit and cashews with the salad until you are ready to serve. Also, feel free to add any ingredients that you love such as radish, edamame, bell pepper or even incorporate some rice noodles for an Asian inspired salad.

Savory Green Juice

We have fallen in love with our new Omega juicer. What a phenomenal way to enjoy the anti-oxidant and anti-inflammatory properties of fruits and vegetables! This recipe comes from Williams-Sonoma and don't let the green color scare you. The taste is dominated by apple and carrot with the essence of lemon and ginger.

2 bunches of kale, stemmed
5 granny smith apples, cored (or use 3 apples and 2 celery stalks)
5 carrots
1 inch piece fresh ginger
Juice of 1 lemon

Juice the ingredients, serve and enjoy immediately! If you want to make some for later, keep it chilled and try to drink within a couple of hours or oxidation can lead to loss of nutrients.