Shakshuka with Feta

Shakshuka is one of our favorite indulgences and we enjoy it at any meal. On a cool crisp morning camping in our Airstream, or for a light dinner paired with Naan and a good beer. And if you want some fun conversation to accompany your meal, look up the origins. At least five countries claim the dish - once you try it you will know why. This is our favorite version, straight from the NY Times. Cheers!

Ingredients:

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Directions:

Heat oven to 375 degrees.

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Pro Tip: If you are making enough for leftovers, crack only the eggs you plan on eating into the pan before baking. Then save the veggies + feta for the next day and add new eggs. Otherwise you can carefully transport the eggs into a container and reheat but it takes a bit of effort. :) 

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.

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.

French Lentil Vegetable Stew

Decadent. Rich. Epitome of being well nourished. As close to being transported to the French Countryside as you will get. Eat this soup when you need uplifting, hope, extra love or inspiration.

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Serve with a dry French Sauvignon and crusty bread.

Viva la France!

Autumn Inspired Salad

This salad incorporates a perfect balance of autumn; crisp apples, toasted walnuts, maple syrup, oranges, and blue or Roquefort cheese. Inspired from Ina Garten's Cape Cod Chopped Salad. The dressing recipe is great on other salads as well and makes plenty for leftovers.

8 oz baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnuts
1/2 cup dried cranberries
6 oz Maytag Blue Cheese or Rogue River Creamery Blue

For the dressing:
3 tbsp good apple cider vinegar
1 tsp grated orange zest
2 tbsp freshly squeezed orange juice
2 1/2 tsp Dijon mustard
2 tbsp pure maple syrup
Dash kosher salt
1/2 tsp freshly ground black pepper
2/3 cup good olive oil

In a large bowl, toss together the salad ingredients. In a separate blown whisk the first seven dressing ingredients (all ingredients except the olive oil). Slowly whisk in the oil.

Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 tsp salt and toss well. Serve immediately.

Pairs beautifully with crab cakes w/roasted red pepper aioli sauce

Roasted Red Pepper Aioli Sauce

One of our favorite quick week-night dinners is Oregon Shrimp or Crab Cakes from Whole Foods paired with a great sauce and salad. They use only MSC certified fish so they are delicious and sustainably raised. Many specialty grocers carry other versions as well. They key for any crab cakes is the sauce and this Dunn family original is fantastic.

3/4 cup good mayonnaise
12oz jar roasted red bell peppers
2 tbsp dijon mustard
1/2 - 1 tsp Secret Aardvark habanero hot sauce (plus more to taste)
1 tbsp freshly squeezed lemon juice
Dash Salt
Dash Pepper

Add all ingredients in a blender then mix until well blended. Start here as you can always adjust seasonings to taste later. Aardvark sauce is sold in many specialty markets near the sauces. We make our sauce on the mild-medium spectrum then let guests add more if they prefer more heat. You can also use freshly roasted peppers and start with 1 1/2 cups then adjust to taste.

Pairs extraordinarily well with a dry reisling or chardonnay. Gin & Tonics are great too!

Black Bean Chili

This fabulous chili is from The New Vegetarian Epicure. It has such depth and breadth of flavor that guests won't even notice it's vegan. The ancho chili sauce base is so delicious that you can make it separately to use with burritos or quesadillas. Also, it's full of ingredients you can keep on hand in the pantry and throw together at the last minute! Enjoy!



5 ancho chiles (whole pods, dried)
2 chipotle chiles (whole pods, dried)
4 teaspoons ground cumin
4 teaspoons dried oregano leaves
4 teaspoons paprika
3 tablespoons vegetable oil
3 yellow onions, chopped
5 cloves garlic, minced
1 bay leaf
1 (15 ounce) can chopped tomatoes, undrained
2 tablespoons red wine vinegar (we use cabernet vinegar)
1/2 - 1 (5 ounce) can chopped roasted green chiles
3 cans black beans, undrained
1/2 cup chopped cilantro leaves
1 avocado

Soak the dried ancho and chipotle chiles in enough hot water to cover them for 20 minutes. When the chiles are soft and pliable, take them out, remove the stems and as many seeds as come away easily, then place them in a blender along with the soaking water. Blend then add the cumin, oregano, and paprika. Puree until smooth.

Heat the oil in a large soup pot and saute the onions and garlic with the bay leaf until the onions are just turning translucent. Stir in the ancho chile puree, the can of chopped tomatoes (with their juice), the vinegar, and the chopped green chiles. Then add the beans with their liquid and simmer over low heat, stirring occasionally, until the chili has the consistency you like. Add salt and pepper to taste. Stir in the cilantro leaves, top with avacado and serve.

Coconut Curry Vegetables

This curry is decadent, delicious and the perfect way to warm up on a cold day. Even better, it is very quick and easy to prepare. It was inspired by the Jasmine Bowl at McMenamins and our ongoing quest to build more vegan dishes to our repertoire. It has a gentle heat that intensifies when more mango chutney is added. Feel free to use any combination of vegetables.

1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1/2 medium sweet potato, peeled & cubed
1/4 cup chopped sweet yellow onion
1/2 cup chopped broccoli
1/2 cup chopped zucchini
1 small baby bok choy chopped
1/4 cup chopped mushrooms
1/2 cup chopped kale
1/4 cup chopped basil
Chopped cilantro & extra chopped basil to taste
Avocado sliced (optional)
Mango Chutney (prepared) to taste (2 tbsp per serving is ideal)
Brown Rice
Optional: Throw in some cooked black or red beans for additional protein. Add with vegetables.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir in sweet potatoes. Cover, and cook 10-15 minutes, stirring occasionally. Mix in onion, broccoli, zucchini & bok choy ribs. Cook 5 minutes. Stir in mushrooms, bok choy leaves, kale and basil. Season with remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice, garnish with avacado, chutney and chopped herbs.

Roasted Pears with Blue Cheese & Walnuts

Picture an elegant Christmas Eve with family. The menu? Roasted pork loin with port wine/fig sauce and butternut squash risotto. The perfect compliment and absolute low stress side? Ina's Roasted Pears with Blue Cheese and Walnuts. Exquisite!

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons - meyer were fabulous)
3 ounces coarsely crumbled sharp Maytag or Point Reyes blue cheese
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider (organic gravenstein juice is good too)
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup good olive oil
6 ounces baby arugula or mixed greens
Kosher salt

Directions

Preheat the oven to 375 degrees F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

Endive Stuffed with Goat Cheese & Walnuts

Looking for a delicious and elegant appetizer for a special occasion or holiday? This is an excellent option that will be a guaranteed crowd pleaser and it doesn't ruin your appetite for dinner. This year we served it at a neighborhood New Years Eve celebration and it was quickly devoured. We've also made it for a light patio meal accompanied with pasta and wine. Pairs well with a dry white such as a French Sauvignon or Chardonnay. You can make extra candied walnuts to enjoy in salads or on their own. Adapted from Cooking Light Magazine.

Ingredients

1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice (freshly squeezed is best)
16 Belgian endive leaves (about 2 heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
16 small orange sections (about 2 navel or valencia oranges) with peeling removed
1 tablespoon minced fresh chives (optional - we often omit)
1/4 teaspoon cracked black pepper

Preparation

Preheat oven to 350°.

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with approximately 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with optional chives and pepper. Bon Appetit!

Saffron Risotto with Butternut Squash

Being well nourished means eating very well and leveraging what is in season in the most delicious ways. Butternut squash is such a heavenly vegetable and this recipe perfectly represents its versatility. We warn you that this recipe is not low in fat, but it is full of whole, fresh ingredients. You can omit the pancetta for a vegetarian option. The depth of flavor is remarkable when you add it though. Risotto takes a fair amount of time and attention but is worth every minute of the wait. And yes, this is another Ina Garten masterpiece.

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine (use your favorite Sauvignon Blanc or Chardonnay)
1 teaspoon saffron threads
1 cup freshly grated Parmesan Reggiano cheese

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Roasted Vegetable Soup

Recipes that can be used in multiple ways are always a treat. During the holidays, a fantastic accompaniment are roasted winter vegetables, and they are extremely easy to prepare. The leftover vegetables are even better when used as the base for a delicious soup. Flavors this good can only come from the master, Ina Garten! The small substitution we make is to use 1 large onion in lieu for 1 lb of carrots. Carrots would make it more sweet while the onion is more savory.

Soup Ingredients:
3 to 4 cups vegetable stock (homemade is best)
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
Chopped flat leaf parsley (for garnish)

Directions

In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
Garnish with parsley.

Roasted Winter Vegetables:
1 large onion, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley or 2 teaspoons fresh thyme

Preheat the oven to 425 degrees F.

Cut the onion, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Pumpkin Cake

Fall is such a wonderful time of the year. It is when we most enjoy baking. Here is a fantastic pumpkin cake with cream cheese frosting that you'll want to make for a crowd. If you don't have a crowd coming, be warned that the smell will constantly entice you and it will be impossible not eat it all yourself! What an extraordinary way to reap the benefits of beta-carotene, Vitamin A and potassium! It comes from the Food Network.

Cake:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can Farmers Market organic pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Banana Mousse Tart

This Ina Garten recipe is a decadent twist on traditional pumpkin pie and is a Thanksgiving favorite. It doesn't necessarily fit our minimally-processed category although we do purchase all organic ingredients. You can omit the banana and orange but they add a dimension of depth and complexity and makes the dessert really stand out.

Ingredients
For the crust:
2 cups graham cracker crumbs (14 crackers)*
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted

*You can use gluten free graham crackers to make the dessert gluten free. It turns out lovely!

For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar

For the decoration:

1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional
Directions
Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

Rustic Apple Galette

Hood River produces an amazing array of apples in the fall. Whether you make a trip on the "Fruit Loop" or you grab the latest bunch from your grocer, here is a fabulous way to enjoy them. Especially with vanilla bean ice cream.

We love making this to round out a fall weekend meal. It is delicious following Butternut Squash Lasagne and a salad. The recipe was adapated from Bon Appetit Magazine.

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

2-3 medium apples, peeled, halved, cored, each half very thinly sliced
We like Cortland, Fuji, or McIntosh
3 tablespoons sugar*
3 tablespoons salted butter, melted (margarine to be vegan)
2 teaspoons of cinnamon*
4 teaspoons honey

*To taste depending on sweetness of apples.

Line 1 baking sheet with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Cut to fit baking sheet, place on sheet, cover and refrigerate at least 30 minutes and up to 1 day.

(You can also cut the pastry into circles and divide them on two baking sheets.)

Position rack in oven and preheat to 400°F.

Overlap slices from 1/2 apple on the pastry, using 3-4 lines. (Or circles if using rounds.) Leave 1/4-inch plain border. Sprinkle apples with sugar, cinnamon, then drizzle or brush with butter.

Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

BBQ Beef Ribs

We go through a lot of phases in our 'test' kitchen. We had the infamous era of making homemade pasta in the early 2000s. Then there were the ice cream, dried fruit, pastry, pad thai, paella, tomato soup and BBQ rib eras. All were fun and brought many wonderful smells, tastes and ideas to our home. While we try to limit our meat and poultry consumption, we do enjoy ribs or an excellent cut of steak on occasion. This recipe was adapted from a battle for the best ribs in Seattle. Obviously, this was the winner!
Note: You can use pork ribs as well. We buy our beef from Painted Hills and pork from Carlton Farms.

1 rack beef back ribs (about 3 pounds total), cut in 1/2
1 teaspoon seasoning salt
1 cup vegetable broth
1 cup apple juice
2 cups BBQ sauce (recipe follows or can be store purchased)
2 tablespoons apple cider vinegar
1 teaspoon molasses
1 teaspoon instant espresso or 2 tablespoons strong brewed coffee

For the best flavor and texture, place ribs in slow cooker. Add seasoning salt, vegetable broth and apple juice plus enough water to cover ribs and cook on low for four hours. Alternatively, if you are short on time, you can place the ribs in a large pot. Add the same ingredients and bring to a boil. Reduce heat to medium-low and simmer gently until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made to this point 1 day ahead. Cover and refrigerate.)

Preheat grill to medium heat.

In a medium bowl, combine BBQ sauce, vinegar, molasses and coffee. Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes total. Garnish with green apples.

NOTE: instead of boiling, you could also pre-cook the ribs in the slow cooker on low for 4 hours.

Best Barbecue Sauce Recipe:
This recipe has been in Susy's family for many years and comes from The Taste of Oregon cookbook.

2 8-oz cans tomato sauce
1 medium onion, chopped and sauteed in butter
1/8 teaspoon garlic salt
1 tablespoon Worcestershire sauce
2-3 squirts of Tabasco sauce
1 cup packed brown sugar
1/4 cup wine vinegar
1 tablespoon parley, chopped

Combine and mix all ingredients together in a saucepan and bring to a boil, simmering 15 minutes.

Black Bean Soup

Black Bean soup is such a treat on a cloudy and cold day in the Pacific Northwest. You can serve this with sweet corn bread or a salad. This is best when the black beans have been soaked with allspice and cayenne but for those in a rush, you can use organic canned black beans. This is another soup recipe from Susy's college days, adapted from the original Moosewood Cookbook.

2 tablespoons butter
1 medium onion
2 cloves garlic
2 diced medium carrots
2 cups dried black beans or (2-3 15-oz cans)
6 cups water (start with 4 if using canned beans)
Dash Allspice for soaking & dash within the soup
1/4 teaspoon cayenne pepper
1 large russet potato, diced
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon ground pepper
Dash sweet paprika
1 can Muir Glen fire-roasted tomatoes (optional)

Optional Toppings:
Sour Cream
Cilantro
Cotija Cheese

To prepare the dried beans, rinse then soak in 6 cups of water 4-6 hours or overnight in allspice and cayenne. Place the soaked beans in a large soup pot with 4 cups of water, bring to a boil, cover and simmer until tender about 1 1/2 hours.

Heat butter in a medium sized skillet. Add the onion, garlic and carrots. Saute over medium heat until the carrots are just tender. Add the potato, cumin, coriander and salt. Saute until the potatoes are tender, about 10 -15 minutes more. Add the sauteed mixture to the beans.

Puree some (or all) of the soup in a blender or food processor to make it extra rich and creamy. Return to the soup-pot, simmer over very low heat 10-15 minutes more. Serve topped with sour cream, cotija and/or cilantro.

Sweet Corn Bread

This is an ultimate comfort food in our house. This corn bread is sweet, light and very almost like a corn-cake. It's important to use a ceramic, porcelain or stone baking pan. Glass or metal will not produce the same results. This is the Alber Corn Meal recipe, but we use Bob's Red Mill or other organic brands versus Alber's.

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Yellow Corn Meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted

PREHEAT oven to 350°F. Grease 8-inch square baking pan.

COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

BAKE for 35 minutes or until wooden pick inserted in center comes out clean.

Farfalle with Salmon, Mint and Peas

This Martha Stewart recipe is light, simple to prepare and a delicious way to enjoy those important omega-3s. It's an excellent way to use leftovers from the Salmon Poached in Wine recipe, it pairs excellently with grilled veggies or a salad.

3/4 pound farfalle, or other short pasta
1 1/2 pounds skinless salmon fillet
Coarse salt and ground pepper
Juice and finely grated zest of 2 lemons
1 package (10 ounces) frozen peas, defrosted
3 tablespoons unsalted butter
1/4 cup chopped fresh mint, plus more for serving

Directions

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.

Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.

Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.

Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.

James' Guinness Spiked Chili

James has created the ultimate beef chili that is simple yet rich and spicy. It pairs wonderfully with a pint of Guinness, corn bread and salad. It was adapted from a Bon Appetit recipe. It will easily serve 10-12 people so invite your friends, family and enjoy!

Ingredients
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
4 pounds ground chuck (have the butcher grind a roast for the best flavor)
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree (Muir Glen is best)
3 15-ounce cans kidney beans, drained
1 12-ounce bottle Guinness (draught style)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese (Tillamook or Seaside)

Preparation
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.