Tabbouleh with Garbanzos

The following recipe is taken from The Splendid Table's weekly e-newsletter.

Tabbouleh with Garbanzos

Reprinted with permission from Cooking from the Garden: Best Recipes from "Kitchen Gardener" edited by Ruth Lively (The Taunton Press, Inc., 2010). Recipe by Susan Belsinger. Copyright © 2010 by The Taunton Press.

6 to 8 servings

This is a traditional-style tabbouleh with the added flavors of garbanzos, pine nuts, and currants. It can stand on its own as a vegetarian main course served on fresh greens with good, crusty bread or warm pita, and perhaps olives and cheese. If you have them on hand, scallions are a nice substitute for the onion.

* 1-1/2 cups bulgur wheat
* 1 medium-large tomato, diced
* 1 medium cucumber or 2 pickling cucumbers, peeled and diced
* Generous 1/2 cup diced onion
* 1/4 cup olive oil
* 1/4 cup freshly squeezed lemon juice
* 1 teaspoon salt
* Freshly ground black pepper
* 1 large clove garlic, minced
* One 15-ounce can garbanzo beans, drained or 1 cup cooked
* 1/3 cup lightly toasted pine nuts
* 1/3 cup currants, soaked in water for 10 minutes and drained
* 1/2 cup chopped fresh spearmint
* 1/2 cup minced fresh parsley
* A few pinches each of cinnamon, allspice, and cayenne

Put the bulgur in a large bowl and add 1-1/2 cups boiling water. Stir and let stand for 30 minutes to 1 hour. If necessary, drain excess water from the bulgur. Add the tomato, cucumber, and onion, and season lightly with salt and pepper.

In a small bowl, combine the oil, lemon juice, salt, pepper, and garlic and stir well with a fork.

Add the garbanzos, pine nuts, and currants to the bulgur. Sprinkle with the mint and parsley and add the spices. Drizzle the dressing over the tabbouleh and toss well. Let the salad stand for about 30 minutes before serving and taste again for seasoning; you may need a little more oil, lemon juice, salt, or pepper.

The salad can be prepared in advance and kept at cool room temperature, or if refrigerated, allowed to come to room temperature before serving.
LYNNE'S TIPS

• Coarsely crushed salted almonds could stand in for the pine nuts. They cost less and there is no need to toast them if the heat and humidity outside have you avoiding the stove. And raisins, dried cranberries or dried cherries could replace the currants.

• Turn the tabbouleh salad into a sandwich by scooping some into pita bread and drizzling a little more dressing over the top.

• Give the salad an alternate identity by using the garbanzos and bulgur, but let cut up nectarines and plums replace the nuts. Keep the cucumber, mint and parsley. Yogurt goes into the existing dressing ingredients along with basil leaves, minced onion and medium hot ground chile.

Kale and Cheddar Frittata

This is taken from Orangette - a great cooking blog. I advise you to read the full post to get more info on making frittatas.

Ingredients:

3 ½ Tbsp. olive oil, divided
1 small red onion
4-5 oz. lacinato (also known as dinosaur) kale
5 large eggs
½ cup shredded sharp cheddar cheese, such as Black Diamond
¼ tsp. salt, plus more to taste

Preheat the broiler of your oven.

In a 10-inch heavy skillet – (see note above) – warm 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent but not browned. Add the kale, 1 tablespoon of the oil, and a pinch of salt, and stir until just wilted. Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally. The kale should be very tender, and the onions should have taken on a rosy brown color. Set aside.

Break the eggs into a medium bowl, and beat them well with a fork. Add the cheese and salt, and beat again to blend. Add the kale and onion mixture, and beat to mix well.

Wipe any burnt bits from the skillet, and add the remaining ½ tablespoon oil. Place the pan over low heat. When it is warm, pour in the egg mixture. If necessary, use the fork to gently push the kale around a bit, so it is evenly distributed. Cook over low heat until the bottom of the frittata is lightly browned – tease the edge up with a heatproof spatula and peek underneath – and the top looks mostly set.

Remove the pan from the heat and slide it under the broiler until the top is nicely browned, 30-60 seconds. Don’t walk away from it while it’s under the broiler; it cooks very quickly.

Cut into wedges, and serve warm or at room temperature, with additional salt, if needed.

Yield: 2 servings as a main dish, or more as a side

Note: Refrigerated in an airtight container, a frittata will keep nicely for up to 48 hours, although it is most tender within the first day.

From Orangette

Pierce Street Vegetarian Chili Recipe

I found this recipe from a great vegetarian cooking blog, 101 Cookbooks. Great stuff on there. I like so many of the ingredients in this, we shall see how it ends up.

Pierce Street Vegetarian Chili Recipe

A few notes related to this chili recipe. The chili powder I used was very ancho-centric. I think the earthiness of ancho and lentils works nicely together, but feel free to use your favorite chili powder. This recipe makes a pot of chili with a bit of a kick to it - if you're nervous about heat, scale back a bit on the powder and peppers, wait until you get to the simmer stage and add more a bit at a time tasting all the while. As far as broth goes - I really dislike many of the pre-made vegetable broths out there, but do like Rapunzel Herb Bouillon with Salt. I'd actually prefer you use water if you can't find a vegetable broth/stock good enough to heat up and drink on its own. I should also mention I used a blend of two types of lentils here - black and French green lentils - 1 1/2 cups black lentils, 3/4 cup French green lentils. And lastly, this makes a huge pot of chili, so get out your largest pot.

2 tablespoons olive oil
1 large yellow onion, chopped
2 shallots, chopped
8 small/med garlic cloves, finely chopped
1 tablespoon ginger, peeled and grated
3 tablespoons chili powder
1 teaspoon ground cumin
1 serrano pepper, seeded and finely chopped
1 chipotle pepper (from can or rehydrate), minced
1 28-ounce can of crushed tomatoes
10 cups vegetable broth
1 1/2 cups cooked chickpeas (canned is fine)
2 1/4 cups black, brown, or green lentils (or combo), rinsed and picked over
2/3 cup pearled barley or pearled farro
2/3 cup bulgur wheat
1 teaspoon fine grain sea salt (or to taste)

toppings (opt): a bit of chopped serranos, a bit of feta or dollop of thinned out salted yogurt, a drizzle of equal parts chopped fresh oregano and olive oil, chopped onion

In a large stockpot pot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the serrano pepper and chipotle pepper, tomatoes, and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.

Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil, but I listed off a few other topping ideas up above.

A huge pot of chili - serves 12 or more.

This is taken from TheKitchn. I probably won't add the hot stuff as I have a little prayer in my heart that H might actually eat this. Plus, Mr. Husband is no fan of the spice.

Pumpkin Tortilla Soup
Serves 6

12 (6-inch) corn tortillas
4 tablespoons olive oil
1 medium white onion, finely chopped
2 cloves garlic, minced
1 cup finely chopped cilantro, plus more sprigs for garnish
1 teaspoon ground cumin
Chile pequins, other dried hot peppers, or cayenne pepper to taste*
1 1/2 cups pumpkin puree or canned pumpkin
1 (28-ounce) can diced tomatoes, undrained
5 cups unsalted vegetable stock
1/2 teaspoon salt
Vegetable oil for deep-frying
1-2 ripe avocados, peeled, pitted, and cubed

Cut 6 of the tortillas into 1/2-inch squares.

Heat 4 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft.

Add cumin and crushed peppers or cayenne and sauté for another minute.

Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.

While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain.

To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.

*You can tailor the type and amount of hot pepper to your own tastes. We usually make this with a couple of crushed chile pequins but have also used cayenne pepper, which is more readily available. If you're not sure how much to use, start with 1/8 teaspoon of cayenne, taste the soup after it has simmered for awhile, and then add more if desired.

Sweet Potato Noodle Kugel

Yield: Makes 6 servings (serving size: 1 cup)
Ingredients

* 8 ounces egg noodles made for Passover
* 1/4 cup butter
* 2 medium sweet potatoes (1 1/4 pounds), peeled and grated (about 4 cups)
* 2 large eggs
* 2 large egg whites
* 1/2 cup reduced-fat sour cream
* 1/2 cup apricot jam
* 1 teaspoon salt
* 1/4 cup chopped pecans, toasted

Preparation

1. Preheat oven to 350°.

2. Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside.

3. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add the sweet potatoes; sauté until tender, 8 minutes. Let cool 5 minutes.

4. Beat together eggs and egg whites in a large bowl. Add sour cream, jam, and salt; mix well. Add the sweet-potato mixture; mix well. Stir in noodles. Transfer mixture to an 8-inch square glass baking dish that has been coated with nonstick cooking spray; cover dish with foil.

5. Bake 30 minutes or until heated through. Top with pecans; let stand for 5 minutes before serving.

Tomato Sauce with Butter and Onions

Tomato Sauce with Butter and Onions
Adapted from Marcela Hazan’s Essentials of Italian Cooking

Says Deb:
Another thing that blew my mind about this sauce: I, for one, am a grated parmesan junkie. I not only sprinkle it over my bowl of pasta, I like to have additional nearby, to apply a fresh coat to the layers of pasta that follow. So you can imagine my shock to find that I liked this dish even more without the parmesan. The flavor of the sauce is so delicate, fresh and sweet that it needed nothing at all.

Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.

* I liked this enough to make us more the next day, but I only had a can of tomato puree. It also worked well, despite having slightly less texture. You will need a little less simmering time as the tomatoes are already broken down.

Taken from Smitten Kitchen

Cabbage Salad with Apples and Walnuts

Cabbage Salad with Apples and Walnuts
Adapted from Chez Panisse Fruit, via Cookstr

This salad is great as it is, but I am already itching to hack the recipe. I’d imagine that some snipped chives or perhaps a pinch of fresh dill would be great, or maybe some diced celery or maybe even a tablespoon of creamy horseradish swapped for the creme fraiche. This recipe is infinitely tweakable.

Serves 6

1 small savoy cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
½ cup olive oil
2 tablespoons creme fraiche or heavy cream (we used sour cream)
2 apples (any crisp, tasty eating variety, such as Sierra Beauty, Granny Smith, or Fuji)
1/3 cup crumbled blue cheese (optional)

Preheat the oven to 375°F.

Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.

Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.

To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.

Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.

Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

Taken from Smitten Kitchen

Curried Udon Noodle Stir-Fry

I have to say, this was a bit stressful in the kitchen, strong words came forth from my mouth while making the roux. Otherwise, it was pretty good. I have never made a roux-based curry before. I switched out the udon for soba noodles, b/c the master of the house likes it that way, and I want to keep him happy. I left out the hot chili, also on the master's orders (and for the sake of the 3yo master) and I switched out the seitan for tofu, b/c I couldn't find seitan. (Also, I am not a huge fan of it anyway).

Curried Udon Noodle Stir-Fry
Serves 4
Time: 35 Minutes

This saucy noodle dish is inspired by the slightly sweet, mellow curries that are hugely popular in Japan for lunch and dinner, or so we hear. A simple roux-based curry sauce is prepared first, then stirred into udon, bits of sautéed seitan, and crips veggies. Experiment - change the vegetables, use tofu in place of seitan, try different brands of curry powder - the variations are endless.

1/2 pound fresh udon noodles or dried udon noodles

Curry roux sauce:
2 tablespoons peanut oil
2 tablespoons all-purpose flower
1 1/2 teaspoons curry powder
1/2 teaspoon garam masala
1/2 cup vegetable broth
2 teaspoons sugar

Udon noodle stir-fry:
2 tablespoons peanut oil
1 large yellow onion, sliced into thin strips
1 teaspoon grated fresh ginger
1 red bell pepper, seeded and sliced into thin strips
1 hot red chile pepper, sliced very thinly (optional)
2 seitan cutlets, panfried and sliced into thin strips
1/2 pound broccoli florets, sliced into bite-sized chunks
1/4 cup vegetable broth
2-3 tablespoons soy sauce, preferably shoyu (Japanese soy sauce)

Prepare the udon first: Cook the udon according to the package directions, about 5 minutes. Drain and rinse well with cold water.

In the meantime, prepare the curry roux sauce:
Combine the flour and 2 tablespoons peanut oil in a small saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture browns to the color of rich caramel and smells toasty, about 10 minutes or less. Stir in curry powder and garam masala, and cook for another minute while stirring constantly. Switch to using a wire whisk, then pour in the vegetable broth in a steady stream. Whisk in the sugar and cook the roux, stirring constantly, until a thick sauce forms, about 2 minutes. Remove from the heat and set aside.

To prepare the stir-fry:
Heat the 2 tablespoons of peanut oil in a large (at least 11-inch) nonstick skillet or a wok and cook the sliced onion for 5 to 6 minutes, stirring occasionally, until the onion is softened and translucent. Add the ginger, red bell pepper, hot chile, and seitan, and stir-fry for another 5 minutes, until the pepper starts to soften. Add the broccoli and stir-fry for 4 to 5 minutes, until it turns bright green.

Return to the udon noodles - if they're sticking together, rinse briefly in warm water and drain. Add the udon to the stir-fried vegetables, sprinkle with soy sauce, and stir-fry for 2 to 3 minutes. It may help to use two large spatulas or extra-large chopsticks (the ones that come with some wok kits) while doing this.

Whisk 1/4 cup of the vegetable broth into the curry roux sauce in the saucepan. Pour the sauce over the udon stir-fry and stir to coat everything completely with the sauce. Stir and cook for 2 to 3 minutes, until the sauce is simmering and the noodles are warm. Remove from the heat and serve.

From TheKitchn

Leek and Lemon Soup

Leek and Lemon Soup
about 4 servings

2 large leeks, well-washed
6 cloves garlic
2 tablespoons butter
2 lemons, zested and juiced - about 1/4 cup juice
4 cups good chicken or vegetable broth
1/4 cup dry white wine or dry vermouth
Salt and pepper to taste

Wash the leeks well and slice into thin half moons. Also slice the green tops. Smash the garlic roughly. Heat the butter until foaming over medium heat in a large soup pot or Dutch oven. Add the leeks and garlic and cook, stirring often, until soft - about 10 minutes.

Add the zest and lemon juice, broth, and white wine or vermouth. Reduce heat and simmer for at least an hour or until everything is very soft.

Puree with an immersion blender or in a regular blender. Return to pot and season to taste with salt and pepper.

Taken from TheKitchn

Green Onion Slaw

Green Onion Slaw
Bobby Flay

From Deb:

"My only eensy concern about this dressing below is that the next day, it looked a bit gritty. It certainly tasted as good as the first day, but didn’t look as pretty, thus if appearance is a primary concern, I’d just make the dressing right when you need it.

One more slaw suggestion: I always store my chopped cabbage and vegetables and dressing separately, mixing them a few minutes before I serve it so they don’t get watery or soggy."

I thought this was great, didn't have the grittiness issue mentioned above. I did not include the serrano chiles, because I am a baby. Well, correct that, I am married to a spicy-averse man, which then makes me a spice-averse lady.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.

Taken from Smitten Kitchen

Carrot-Fennel Soup

Carrot-Fennel Soup
Adapted from Amanda Hesser in The New York Times Magazine, and, I think, Cooking for Mr. Latte

This light soup strikes a perfect balance between the delicate springtime flavors of young carrots and fennel. Be sure to choose carrots that are sweet and worthy of being eaten on their own; if you make this soup with tired, winter-weary ones, you’ll be sorry.

1 Tbsp. olive oil
1 medium fennel bulb, trimmed and thinly sliced; fronds reserved and chopped
1 ½ lbs. carrots, sliced into ¼-inch rounds
2 large garlic cloves, thinly sliced
4-5 cups vegetable broth (I used Imagine brand)
¾ tsp. salt, or to taste
1/3 cup fresh orange juice
2 Tbsp. crème fraîche, or more to taste
Freshly ground black pepper, to taste

In a large, heavy saucepan, warm oil over medium heat. Add the fennel slices, and cook, stirring, until softened. Add the carrots and garlic, and cook for another minute or two. Pour in 4 cups vegetable broth (if, after puréeing, you feel that the soup is too thick, you can add the final cup, but it’s better to err on the side of adding too little at first), and season with salt. Simmer, covered, until the carrots and fennel are very tender, about 20 minutes.

Remove the soup from the heat, and stir in the orange juice and reserved fennel fronds. If you have an immersion blender, purée the soup directly in the pot; otherwise, transfer it in batches to a food processor or blender, puréeing until smooth. Stir in the crème fraîche. Taste, and adjust seasoning as necessary. Serve warm.

(Recipe updated March 20, 2007.)

Taken from Orangette.

Tortilla Espanola

Cheap, cheeps, ha ha ha.

This recipe is taken from The Splendid Table - great cooking show on NPR, also great cookbook, and of course, weekly emailed recipes. Good stuff. This can be really hard to flip, sometimes, I just skip the flipping part and put it under the broiler - using my Le Crueset pan. The salty kitchen language threat level is high with this one.

Recipe is as follows:

Tortilla Espanola
Reprinted with permission from Spain: A Culinary Road Trip by Mario Batali with Gwyneth Paltrow, published by Ecco, an Imprint of HarperCollins Publishers, 2008.

Serves 4 to 6 as a tapa or appetizer

Tortilla espanola is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere. We had a great one at Valdubon and I think it's because they weren't afraid to use a lot of olive oil. No fear!

• 1/4 cup extra-virgin olive oil
• 1-1/4 pounds waxy potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 8 extra-large eggs
• Kosher salt and freshly ground black pepper

1. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.

2. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl. Add the potatoes to the eggs, then pour into the skillet, spreading the potatoes evenly in the pan. Cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until almost set through. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.

LYNNE'S TIPS

After reducing the heat to medium-low in Step 2, start checking for doneness after about 15 minutes. It may not take the 20 minutes mentioned depending on the pan you use. You don't want to overcook the eggs or they'll toughen and become dry.

You could, of course, gild the lily with cheese. Grate some good Cheddar, a nutty Gruyere, Manchego or Parmigiano-Reggiano and toss into the egg and potato mixture. It isn't traditional but it adds another layer of flavor.

Use organic eggs if possible. There is a difference, especially in dishes like this one where eggs star.

Spanish Paprika-Potato Oven Omelet

Another Splendid Table recipe, it's cheap and yummy. It reminds me of my trip to Spain, so I like that too.

Spanish Paprika-Potato Oven Omelet
From The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York, 2008). Copyright 2008 by American Public Media.

Serves 3 to 4
15 minutes prep time; 45 minutes oven time
Excellent hot or at room temperature. Reheats well.

Whether you call them frittatas or oven omelets, baking eggs with a sauté or filling is much easier than fussing with a traditional omelet. Instead of the gymnastics involved in cooking and rolling a perfect folded omelet out of the pan, you put everything together, put it in the oven, and set a timer. While the omelet bakes, you could toss a salad of greens and sip a glass of wine.

This is portable food - good for potlucks, boat rides, and office lunches.

• 1 medium to large red-skin potato, sliced as thin as potato chips
• Good-tasting extra-virgin olive oil
• 1 medium onion, sliced into thin rings
• Salt and fresh-ground black pepper
• 1 large garlic clove, minced
• 1 tablespoon mild Spanish paprika, or mild or hot Spanish smoked paprika (pimenton de la vera)
• 6 large eggs
• 3/4 cup milk
• 1/8 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
• 1 cup shredded Muenster or Monterey Jack cheese

1. Preheat the oven to 350 F. Film a 10-inch skillet (with an ovenproof handle) with oil, and heat over medium-high heat. Add the potatoes, onions, and a little salt and pepper. Sauté until the potatoes are tender. Remove skillet from the heat. Stir in the garlic then sprinkle the potatoes with the paprika.

2. In a bowl, beat together the eggs, milk, salt, pepper, and 2/3 cup of each of the cheeses. Pour the mixture over the sauteed potatoes. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it. Let the omelet stand for 5 to 10 minutes before cutting it into wedges.

LYNNE'S TIPS

Think of this recipe as a general idea and improvise. Use cooked greens like spinach and chard instead of all or part of the potato. Or before cooking the vegetables, saute several slices of good bacon or pancetta in the skillet until barely browned. Remove from the skillet and set aside. Discard the fat in the pan and proceed with the rest of the recipe. Add the bacon to the egg mixture before pouring it over the potatoes.

If possible, use organic eggs. There really is a difference in flavor.

Scandinavian Flower Eggs with Sweet-Tart Mustard Dill Sauce

This is taken from a weekly newsletter I get from the Splendid Table, which is a radio show on NPR. There is a great weekly newsletter you can sign-up for, which is where I got the recipe. How to Eat Supper is a great cookbook, I highly recommend it.

Scandinavian Flower Eggs with Sweet-Tart Mustard Dill Sauce
From The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008). Copyright 2008 by American Public Media.

Serves 4 to 5
15 minutes prep time; 5 minutes assembly

Cook's Note: The potatoes and eggs could be cooked a day ahead and refrigerated. The sauce holds for 3 days in the refrigerator.

Wedges of hard-cooked egg tucked into chopped salad greens mimic tightly clustered chrysanthemum petals - a great presentation.

What no one knows until they dig into the salad is that hidden under the greens are slices of potato. Slathering the platter first with mayonnaise ensures that the salad is flavored from the bottom up as well as the top down.

Given some hard-cooked eggs and boiled potatoes, you can make this fancy-looking dish in a few minutes. Zigzag the mustard sauce over the eggs, and you are done.

Potatoes:

• 1 pound (7 to 8) small red-skin potatoes

Mustard Dill Sauce:

• 1 small garlic clove, minced
• 3 tablespoons minced onion
• 1/4 cup plain distilled vinegar or cider vinegar
• 2 tablespoons sugar, or more to taste
• 3 tablespoons cold-pressed canola or safflower oil
• Generous 1/2 cup dark grainy mustard
• 1/3 to 1/2 cup chopped fresh dill leaves
• Salt and fresh-ground black pepper

Salad:

• 2 generous tablespoons mayonnaise
• Salt and fresh-ground black pepper
• 1 small head Bibb lettuce, leaves stacked and sliced into thin strips
• 8 large hard-cooked eggs, peeled and cut into 4 wedges each
• 2 tablespoons chopped fresh dill leaves
• 1/4 cup chopped sweet onion (Vidalia, Mau, Walla Walla, etc.)

1. In a 6-quart pot, simmer the potatoes in water to cover for 15 minutes, or until they offer a little resistance when pierced with a knife. Drain, and rinse them with cold water to cool. Peel and slice them about 1/4 inch thick.

2. While the potatoes are cooking, make the sauce: In a medium bowl, blend together the garlic, onion, and vinegar. Let stand for 10 minutes to mellow. Then whisk in the 2 tablespoons sugar, the oil, the mustard, and 1/3 cup of the dill. Add the salt and pepper to taste. Taste for sweet-sour balance, adding sugar or vinegar as needed. Add more dill if you like.

3. On a large platter, spread the mayonnaise to form a 9- or 10-inch round. Top with the potatoes, overlapping the slices. Sprinkle them with salt and pepper, then pile the lettuce on the potatoes. Top with the egg wedges, tucking them into a tight sunburst pattern (like flower petals). Season them with salt and pepper.

4. Before serving, zigzag streaks of the mustard dill sauce over the eggs and greens. Scatter the chopped dill and sweet onion over the eggs, and serve with additional sauce at the table.

LYNNE'S TIPS

Dressing salad from the bottom as well as the top is a trick that works whether you build the salad on a platter or in a bowl.

When you have some leftover cooked salmon, flake it into big chunks and tuck it in with the egg slices. It's a natural with the dill sauce.

Kitchen-Sink Quesadillas

Ingredients

• 1 15.5-ounce can black beans, drained
• 1 11-ounce can corn kernels, drained
• 3/4 cup salsa, drained
• 1 8-count package large flour tortillas
• 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
• 1 small red onion, thinly sliced
• 1/3 cup fresh cilantro leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• juice of 1 to 2 limes
• 2 tablespoons extra-virgin olive oil
• 1 head romaine lettuce, sliced 1 inch thick

Directions

1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
2. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes.
3. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.

From Real Simple

Warm Butternut and Chickpea Salad

I found this recipe on Smitten Kitchen, looks fabulous and great for the fall.

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro.

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

From Smitten Kitchen

Butternut Squash Pasties

This is taken from the Kitchn, one of my favorite cooking blogs. I haven't made these before but I really like the idea and everything in it.

ETA - these were very time-consuming and a little bland. I would up the salt in the pastry and add some feta or kalamata olives into the mix to give it a bit of flare. Not sure I would make again.

Butternut Squash, Sage, and Parmesan Pasties
Makes 2 large or 4 small pasties

Dough
1 1/3 cups all-purpose flour
Pinch of salt
2/3 cup chilled butter, cut into small pieces
6-8 tablespoons ice water

Filling
8 ounces butternut squash, peeled and cut into 1 cm cubes
1 medium red onion, diced
1 clove garlic, crushed
1 tablespoon finely chopped sage
1 tablespoon finely chopped parsley
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts, toasted

Sea salt
Freshly ground white pepper (or black)
1 egg, beaten

To make dough

Sift flour and salt into a large bowl. Using a pastry blender or knife, cut butter into flour until the mixture resembles fine breadcrumbs. Add 1 tablespoon of ice water at a time, gently tossing between additions, until the dough just holds together. Shape dough into a ball and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before rolling out.

Before rolling out the dough, let it soften slightly so that it is malleable but still cold. On a lightly floured surface, roll it out to 1/8-inch thick. Cut out two circles using a plate or bowl as a guide.

To make pasties

Preheat oven to 375°F.

In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.

Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper.

Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. (Use any crimping technique you like, just make sure it is well sealed. Cut a small slit in the top of each pasty. Brush all over with beaten egg.

Bake until golden and cooked through, about 40 minutes. Serve hot or warm.

Roasted Tomato and Basil soup

From the wonderful Ina Garten. Best paired with grilled cheese sandwiches of course.

Ingredients

nocoupons

• 3 pounds ripe plum tomatoes, cut in half
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Couscous with Raisins, Pine Nuts, and Capers

Full of yummy things, I haven't tried it yet but I don't know how it could go wrong... Edited to add, I made it and it could use some punching up - feta was great in it, my friend liked hers with soy sauce, and Josh seemed happy with it as is. Maybe even add extra capers, if you like that sort of thing.

Serves 4

1 1/2 cups water
2 tablespoons olive oil, divided
1/3 cup golden raisins
1/2 teaspoon salt
1 cup couscous
1 small red onion, thinly sliced
1/3 cup pine nuts, toasted
2 tablespoons capers, drained and rinsed
Salt and freshly ground black pepper

In a medium saucepan, bring water, 1 tablespoon olive oil, raisins, and salt to a boil. Add couscous, cover, and remove from heat. Let stand 15 minutes.

Meanwhile, heat remaining tablespoon olive oil in a pan and sauté onion until golden brown.

Fluff couscous with a fork and mix in onions, pine nuts, and capers. Season to taste with salt and pepper.

From TheKitchn

Vegetarian Chili

This recipe is from my sister-in-law, and if I remember right, she got it out of a Penzey's catalog. Still a tad spicy for Josh, this time around I will only put in one Tbsp of chili powder.

3 TBLS OIL
1 ONION CHOPPED
3 GARLIC CLOVES MINCED
1 RED PEPPER CHOPPED (I USE JARRED ROASTED RED PEPPERS, CHOPPED)
1/2 TSP PEPPER
1 TSP CUMIN
1/2 TSP CHIPOTLE PEPPER POWDER(PENZEY'S IS THE BEST I'VE TRIED SO FAR)
DASH CAYENNE
3 TBLS CHILI POWDER
1-3 CUPS WATER (DEPENDS ON YOUR PREFERENCE)
26 OZ. TOMATO SAUCE
2 16 OZ. CANS CHOPPED TOMATOES W/ JUICE
2 CANS KIDNEY BEANS DRAINED
1 CAN BLACK BEANS DRAINED


HEAT OIL IN PAN OVER MED HEAT. ADD ONION, GARLIC AND PEPPER AND COOK UNTIL THEY START TO SOFTEN. IN A SMALL BOWL, MIX ALL SPICES AND ADD TO THE PAN. COOK UNTIL SPICES START TO GET STICKY. POUR SOME OF THE TOMATO JUICE INTO THE PAN AND SCRAPE UP ALL THE BITS. POUR THIS MIXTURE, ALONG WITH REMAINING INGREDIENTS INTO THE SLOW COOKER. COOK ON HIGH FOR AT LEAST 3-4 HOURS.