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. :) 

Smashed Lemon Potatoes

These potatoes are refreshing and incredibly simple. They come from the guru Ruth Reichl and are delicious with seafood, especially slow roasted salmon with grapefruit and jalapeño avocado salsa. 

• 2 pounds baby potatoes
• 3 cups chicken stock
• Zest of 1 lemon (in thick strips)
• 2 cloves garlic
• Olive oil
• Sea salt
• Parmesan, for grating

Preheat oven to 400F.

Put the potatoes in a wide-based saucepan, add chicken stock, lemon zest and garlic (the stock may not cover the potatoes fully, that’s OK). Bring to the boil, cover and cook for 8 minutes.

Drain potatoes, picking out the lemon zest and saving it for later.

Oil an oven tray generously. Gently flatten each potato. I found the best method was to flatten them on a chopping board using the base of a small saucepan, but you could use the side of a chef’s knife or a rolling pin. Flattening them on the oven tray is possible, but the oil makes the surface slippery and the potatoes tend to dart around the tray when you try to flatten them.

With the smashed potatoes on the oven tray, drizzle them with olive oil and lay the reserved lemon zest in between the potatoes. Roast for 40 minutes, until the potatoes are crisp, golden and irresistible.

Sprinkle with sea salt and finely grate parmesan over the top.

Tom Kha Soup (Thai Coconut Milk Soup)

Tom Kha soup is one of our favorites of all time. It takes me back to college where a warm soup was the perfect remedy to a rainy Oregon day. There are many variations, depending upon which Thai restaurant you visit. This recipe is adapted from a top rated version by Sunset magazine and serves 2-3. We often pair it with a Pad Cashew nut stir fry and a really good beer. It is so easy and quick to make, much faster than waiting for take out at the local Thai restaurant!


1 can (14 oz.) coconut milk
1 can (14 oz.) chicken or vegetable broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-2 inch pieces so you can easily 'fish' it out later
1 cup sliced yellow onion
1 cup sliced button or crimini mushrooms

1 cup grape tomatoes, sliced in half
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh Thai basil leaves
1/4 cup fresh cilantro

You can add chicken or shrimp depending on your preference. 

• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
• 16-20 medium shrimp, shelled and deveined

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add onion, mushrooms, tomatoes lime juice, fish sauce, sugar, and chili paste. (Add chicken or shrimp here too). Reduce heat and simmer 5 to 10 minutes. If using chicken or shrimp, cook until firm and opaque.  

Discard lemongrass with a slotted spoon. Garnish servings with basil and cilantro.

Asparagus Avgolemono Soup

This soup is so easy and super delicious. It comes from the Moosewood Collection, perfect for a simple spring or summer lunch or light dinner. We served it with assorted fruit and it would pair wonderfully with a Melon or Chardonnay.

Ingredients
1 quart vegetable broth
¼ cup orzo or similar small pasta
2 cups asparagus cut into 1½- to 1-inch lengths
1 tablespoon chopped fresh dill
2 eggs
2 tablespoons lemon juice
salt and pepper

Instructions
In a soup pot, bring the broth to a boil.
1. Add the pasta and cook until almost al dente, about 4 minutes for pastina and 8 minutes for orzo.
2. Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.
3. While the asparagus cooks, in a bowl, whisk the eggs and lemon juice.
4. When the asparagus is tender, whisk a ladleful of the hot broth into the egg-lemon mixture.
5. Lower the heat and slowly pour the egg mixture into the soup in a thin stream, stirring briskly all the while.
6. Continue to stir until the soup is thickened somewhat and heated through, a couple of
7. minutes. (Constant stirring and low heat prevent the eggs from curdling.)
8. Add salt and pepper to taste.

Romaine Salad with Fresh Strawberries and Strawberry Tarragon Dressing

This salad is one of our absolute favorites. The recipe comes from the Forks over Knives cookbook, compliments of Chef Del Sroufe. The dressing is the key with flavors of strawberries, balsamic, shallot and tarragon. It is so delicious that you could pour it over ice cream!

Salad

1 large head of romaine lettuce, washed, dried & cut into 1" pieces
1 medium red onion, thinly sliced
1/2 cup toasted sunflower seeds
1 large carrot, peeled and grated
1 pint fresh strawberries, washed, hulled and cut in half

Dressing

4 cups strawberries, washed, hulled and sliced
1 medium shallot, minced
1/2 cup balsamic vinegar
1/2 tsp fresh ground white pepper
1/2 cup agave nectar or brown rice syrup
1 tbsp dried tarragon
1 tsp salt

Mix all salad ingredients together in a large bowl

Puree all dressing ingredients in a blender until smooth & creamy, stopping once or twice to scrape down the sides.

Toss the salad with just enough dressing to taste or serve dressing on the side so each person can enjoy as much or little dressing as they would like.


Variations: Avocado or Goat Cheese could be added as well.

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.

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!

Sauteed Vegetable Trio

This dish is truly the decadence of summer. We found it while perusing Ellie Krieger's Healthy Living recipes and it was beyond fantastic. Simplicity is the key and the flavors perfectly compliment one another. Try pairing it with fresh linguine & basil pesto for a very quick and light weeknight meal.

2 ears Yellow Corn (sweet)
1 medium Yellow Squash
1/2 pt grape tomatoes (yellow or red)
1/3 cup chopped basil
Olive oil, salt and pepper

Cut the kernels off an ear of corn; saute in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.

Voila!

Roasted Asparagus Salad

One of the great perks of business travel is being able to enjoy some of the most notable restaurants in each city. Earlier this year, I had an inspirational meal at SALT the Bistro in Boulder, Colorado. (saltboulderbistro.com). They served a roasted asparagus salad over arugula with blood oranges which was the perfect combination of sour and salt, gorgeously displayed and delicious!

The night after I arrived back home, I immediately started the quest to recreate this dish. It was easy, and a hit! Be warned though, I don't have exact quantities for all ingredients. Trust your instincts and live dangerously.

Preheat Oven to 400 degrees.

Baby arugula (1 medium sized bag)
1 lb trimmed asparagus and roasted at 400 degrees until tender
2 medium (or 3 small) blood oranges. Valencia oranges are a good substitute. Slice thin and peel.
2-3 radishes, thinly sliced
Parmesan shavings
Salt & Pepper to Taste

Lemon Vinaigrette
3 tablespoons fresh lemon juice (usually one lemon
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil

-Or- Use Blood Orange Juice, Lime Juice, etc. Adjust honey and dijon to taste.
Assemble salad and drizzle vinaigrette over the top.

Thai Coconut Rice

Coconut rice comes in many varieties and a favorite is Thai. This pairs great with jerk chicken or any curry dish.

2 cups Thai jasmine-scented white rice
2 cups light or whole coconut milk (whole is best)
1 3/4 cups water
2 1/2 Tbsp dry shredded unsweetened coconut
1/2 tsp salt
1/2 tsp vegetable oil
1-2 Tbsp toasted coconut for garnish
1 Tbsp finely chopped cilantro for garnish

Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.

Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.

Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.

Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!

When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. Top the rice with a sprinkling of toasted coconut and ENJOY! (see below for toasted coconut instructions).

To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir/shake the pan until light golden brown

Ricotta Strawberry Pancakes

We love whole grain pancakes and this recipe is rich, flavorful and decadent. No topping required besides a pat of butter and extra fruit. It comes from Whole Foods.

3/4 cup whole wheat pastry flour (Bob's Red Mills).
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup ricotta cheese
3 large eggs
3/4 cup milk
Grated zest of 1 lemon
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
2 teaspoons expeller-pressed canola oil

In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.

Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.

Mulligatawny Soup

It must be obvious that I am inspired by many food icons. Lynne Rosetto Kasper and Mollie Katzen are two who have been so vital to the foodie movement, and my first inspirations back in college. Lynne is incredibly innovative and my inspiration for always having a well stocked pantry. Mollie brings balance through her passion for whole living. Who would have thought a little vegetarian joint in Ithaca, New York could be such a catalyst for change.
This Mulligatawny Soup is a delightful variation of Mollie's version from her "Sundays at Moosewood" cookbook. Last week I suddenly found myself craving this soup and I hadn't made it in years. Lynne's relevance to the picture was the fact that I had everything handy in our pantry and fridge to make the soup. No last minute dash to the store needed. Start to finish plan on 25-30 minutes and voila! You will have a savory, gorgeous and aromatic meal. The only accompaniment needed is an appetite and maybe a piece of your favorite Naan bread.

1 1/2 cups chopped sweet onions
1 celery stalk, chopped
2 tablespoons olive oil (or ghee)
1 pinch cayenne to taste (more if you want heat)
1 teaspoon turmeric
1 tablespoon ground coriander
4 cups vegetable stock
1/2 teaspoon sea salt
1 medium carrot chopped
1 large yukon gold potato, cut into small cubes
1 medium red or orange pepper, seeded and chopped
1 firm tomato, chopped
1/2 cup unsweetened finely grated coconut
1 cup coconut milk
2-4 teaspoons fresh lime juice (to taste)
2 teaspoons chopped fresh cilantro
top with plain greek yogurt

In a medium soup pot, saute the onions and celery in the oil. When the onions are becoming translucent, add the cayenne, turmeric, and ground coriander. Saute for a minute, stirring to prevent the spices from burning. Add the stock, salt, carrot, and potato. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.

Add the pepper, tomato, grated coconut and coconut milk. Simmer gently for another 10 minutes or until the vegetables are tender. Then add the lime juice and cilantro. Adjust the seasonings. Serve at once, or even better, let it sit for an hour or so to bring out the flavors and then reheat gently and serve. Top with yogurt and more cilantro if desired.

Four Cheese Pizza

Here is an adaptation of a Spago pizza, Cameron's Four Cheese, named for Wolfgang's son. This will bring out the kid in everyone and the dough is fantastic. When you are in a hurry, Whole Foods fresh whole wheat pizza dough works great too.

For the pizza dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing

For the pizza:
12 ounces (1/2 recipe) pizza dough
2 tablespoons pesto, recipe follows
2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices
3/4 cup shredded or grated mozzarella, about 3 ounces
3/4 cup grated Fontina
1/2 cup sun-dried tomatoes, sliced or 2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan
6 to 8 large fresh basil leaves, cut into chiffonade
Roasted garlic is great too!

Directions
For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.

Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Be sure to let the dough come to room temperature if it has been refrigerated.

For the Pesto:
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch salt
3 tablespoons extra-virgin olive oil

In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste.

Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt.

For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. The longer you preheat the better, so the stone will be as hot as possible.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.The dough can rest for 20-30 minutes from this stage as well. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.

Sprinkle the mozzarella and Fontina, arrange the slices of the sun-dried or Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.

When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.

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!

Irish Bread Pudding with Caramel Whiskey Sauce

Here is a special holiday dessert that has won many raves by friends and family. Serve it with espresso or a traditional cup of earl grey and enjoy! It is adapted from Cooking Light magazine.

Bread Pudding
1/4 cup butter, melted
1 (10-ounce) French bread baguette, cut into 1-inch-thick slices
1/4 cup Jack Daniels whiskey
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
1 tablespoon sugar
1 teaspoon ground cinnamon

Caramel Whiskey Sauce
1 1/2 cups sugar
2/3 cup water
1/4 cup light butter
2 ounces 1/3-less-fat cream cheese (Neufchâtel) (about 1/4 cup)
1/4 cup Jack Daniels whiskey
1/4 cup 1% low-fat milk

Caramel Whiskey Sauce Preparation
Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.
Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.

Bread Pudding Preparation
Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.

Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and whiskey, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a buttered 13 x 9-inch baking dish. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.
Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.

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.

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.