Another Bon Appetit cover recipe!  This is a portion of Husk Restaurant’s Skillet-Roasted Chicken with Farro and Herb Pistou.  But quite honestly, the farro risotto was so incredibly delicious and well-balanced, it completely stands up on its own as a dinner for two.   And after a decadent night of spaghetti and meatballs in my house, my fiance and I were craving something wholesome and healthful.  Boy did this hit the spot!  At first bite I totally understood why BA was so enamored with this dish.

Farro Risotto with Butternut Squash and Kale
Adapted from Bon Appetit’s Farro with Acorn Squash and Kale
Serves 2 as a main or 4 as a side

4 tbsp butter, divided
1 small butternut squash, peeled, seeded, cut in 1/2″ cubes
Small bunch red Russian or other kale, stems removed, leaves torn into 2-inch pieces
1 tbsp olive oil
3/4 cup farro
1/2 small sweet onion, diced
2 cloves garlic, minced
1/4 dry white wine
2 cups vegetable stock mixed with 2 cups water, warmed (I kept mine in a small saucepan on the back burner)
1/4 cup finely grated Parmesan

Preheat oven to 375°.  Melt 1 tbsp of butter in microwave and pour over butternut squash on a roasting pan.  Toss with your fingers, season with salt and pepper.  Roast, turning squash about 3 times through the baking, until tender and slightly browned at the edges, about 35 minutes.

Heat oil in a large ovenproof skillet (preferable stainless steel) over medium-high heat.  Add farro and toss to coat.  Wait until you hear the farro start to sizzle in the pan, about 1-2 minutes, then transfer skillet to the hot oven until toasted.  You won’t necessarily see too much of a color change, but you’ll smell the toastiness.  This will take about 6 minutes, and you’ll want to give it a stir after 3 to make sure both sides get evenly toasted.  Transfer to a bowl and wipe out skillet.

Melt 2 tbsp butter in the same skillet over medium-high heat.  Add onion and saute until translucent, about 5 minutes.  Add garlic and stir until cooked, about 2 minutes more.  Add wine, increasing heat to high and deglaze the pan.  Stir until the wine is almost evaporated, about 2-3 minutes.

Add farro and 1/2 cup warm stock mixture.  Stir until almost all liquid is absorbed, about 4 minutes.  Continue cooking farro, adding broth by the 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 45 min – 1 hour.

Meanwhile,  cook kale in a  large pot of boiling water until wilted and bright green, about 2 minutes.  Run under cold water in the sink to cool, then drain and set aside.

Add kale, squash, remaining 1 tbsp butter and parm cheese, stirring gently until butter and cheese are melted and vegetables are heated through, about 2 minutes.  Season to taste with salt and pepper and serve!

As I’m sure you’ve seen, we’ve been eating a lot of decadent food over the holiday break.  Yeah, common, I know you were too.  In fact, we were actually starting to, dare I say it, long for our lighter, healthier pre-holiday diet.  On the whole we’ve been cutting out a lot of processed foods and starchy carbs and looking for more ways to get the most nutrition into our diet, which can be a tricky thing on a busy schedule.  A few months ago I spotted a bag of broccoli slaw at Trader Joes, which consists of raw julienned broccoli stems and carrots, and I thought it would pair nicely with an asian-flavored vinaigrette.  Yet despite all the good ingredients I was putting into the dressing, I always felt like something was lacking.  The breakthrough for this recipe came when I realized what bugged me most about the dressing was that it wasn’t thick enough to cling to the broccoli, leaving a flavorful, neglected puddle on your plate.  So looking for a healthful solution I tossed in a handful of cashews and voila, problem solved!  This makes a super speedy weeknight side, which goes great with some grilled teriyaki chicken, salmon, or shrimp.  It’s light, crunchy and full of yum.

Raw Broccoli Slaw with Cashew Lime Vinaigrette
Serves 4 as a Side

1/8 cup lime juice (1/2 a big lime)
1/8 cup brown rice wine vinegar (i find this has a deeper, richer flavor than the regular kind)
2 tbsp soy sauce
2 tsp sugar or honey
1 clove garlic, minced (or grated on a microplane)
2 tbsp mirin
1/2 tsp sriracha sauce (or a pinch of red chili flakes)
1/4 cup canola oil (substitute any mellow flavored oil)
1/4 cup toasted cashew pieces plus 3 tbsps for the dressing
Handful of cilantro, torn into pieces
2 scallions, thinly sliced on the bias
1 12-oz bag of broccoli slaw (or 1 1/2 cups grated broccoli stem and 1/2 cup grated carrot)
Handful of sesame sticks (optional)

In a food processor, or in a tall-sided bowl with an immersion blender, combine the lime juice, vinegar, soy sauce, sugar, garlic, mirin, and sriracha.  Blend briefly to combine.  With the blender running, slowly stream in the oil so the dressing emulsifies.  Then toss in the 3 tbsps of toasted cashew pieces and blend until smooth.  The dressing should be thick enough to coat the back of a spoon.  It’ll still be a liiittle gritty from the nuts, which I didn’t mind at all, but feel free to strain it through a fine mesh sieve if you’re looking for a silkier texture.

In a large bowl, combine the raw broccoli slaw, cilantro, scallions, and cashew pieces.  Gently toss with the dressing and top with crunchy sesame sticks and additional scallions and cilantro leaves for color.

Yet another post on my crusade to rid the world of bottled salad dressings.  Mixing up a fresh dressing barely takes 3 minutes out of your day and maximizes the flavor of your salad.  Plus, dressings can be made from the most basic items of your pantry – vinegars, oils, garlic, spices, and are further heightened by whatever fresh produce you have on hand — like citrus and fresh herbs.    The best thing about a simple weeknight salad with a homemade dressing is you really only require two tools: a medium-sized, comfortable whisk and a large mixing bowl that’s big enough to mix your entire salad.  This keeps dishes to a minimum which is more often than not how I measure the success of a weeknight dinner.

Creamy Southwestern Dressing
makes enough dressing for 5oz of salad or about 2 dinner portions

Juice of half a large lime (about 2-3 tbsps)
1 clove garlic, grated into a paste
1/2 tsp sugar
1/8 tsp cumin
Pinch of chili powder
Pinch of cayenne to taste
2 tbsp grapeseed oil, or any plain vegetable oil
2 tbsp sour cream
2 tbsp extra virgin olive oil
Salt and pepper to taste

Combine the lime juice, garlic, sugar, cumin, chili powder, and cayenne in a large bowl and whisk to combine.  Continue whisking vigorously and slowly drizzle in the grapeseed oil.    Now whisk in the sour cream (I prefer to counter the acidity of the lime juice with some oil before adding the sour cream to help prevent the dairy from breaking).  Finally, whisk in the olive oil and season with salt/pepper to taste.  Drop in your salad ingredients and toss to coat.

Tonight we used the dressing on a simple salad of 1 cup halved grape tomatoes, 1/2 cup defrosted frozen corn, and a sliced avocado served next to some grilled fajita-style chicken and onions.  Feel free to elaborate on the salad by adding black beans, jicama, cilantro, tortilla strips, scallions, crumbled queso fresco, or whatever you fancy.  Truly a perfect weeknight dinner.  Enjoy!

Hi friends! It’s me again! This time with an entry for the CSA Super Extreme Ultimate Challenge! As you saw in Gwen’s post, last week we received a whole metric buttload of kale. The trouble is I don’t particularly like kale, and my husband has a hardwired aversion to all things new and leafy and green. What to do?

Scanning around the internet, I saw a Gourmet recipe for a Potato and Kale Galette that was awfully similar to a recipe in my repertoire called Potatoes Anna. I’m a big believer in having a few core recipes that can be modified to make a different dish. Adding kale to Potatoes Anna seemed like a prime candidate. I was hoping the potatoes would mellow out the harshness of the kale, and I figured that if you add enough garlic and Gruyere to anything it’s bound to be good.  Luckily, Gourmet was right on the money, and this dish even earned a “Mmmmmm!” from my veggie phobic hub.

You will need:

- 1 metric buttload of kale. To be more precise, about 4 good sized bunches, to cook down to about 1 cup. I used a variety of kales, and a little chard. I think any hearty green would hold up well in this dish.

- 2 medium Russet potatoes

- 2 cloves garlic, minced very fine

- 1 cup grated Gruyere (use a little less if you’re feeling health conscious)

- 1 tablespoon butter, melted

- salt and pepper

- olive oil

First, set your oven to 450 degrees. Then, wash and dry your greens well. Roll them up and chop them in a fine julienne. Heat about a tablespoon of olive oil in a pan, then add the kale and a heavy pinch of salt. You want to wilt the greens down well in this step, but the real cooking will happen in the oven. About 2 minutes before you pull the kale from the heat, add the garlic and cook briefly. Next, we need to remove some of the moisture from the kale. Place it in a fine strainer or on a bunch of paper towels and gently press the excess moisture out. You may want to chop the kale even finer at this point if it still seems really chunky.

Peel the potatoes and slice them very thin. Using a mandolin is best to get even pieces, but if you have to do it the old fashioned way, I’d aim for between an 1/8th and 1/16th of an inch. Brush the inside of a lidded, oven safe dish with some melted butter, then start placing the sliced potatoes in the bottom of the dish so they overlap slightly. Once you have one layer of potatoes complete, brush with a small amount of the butter, then sprinkle very lightly with salt, pepper, and Gruyere. Remember, go very light on the seasonings here, because they will add up over the layers. Then, sprinkle half of the cooked kale over the potatoes. Add another potato layer, season, then a kale layer, and one last potato layer without the cheese. Cover, and then place in the oven for 20 minutes. After the time is up, remove the cover, and then back in the oven for 10 minutes. Add the rest of the Gruyere to the top, and then 10 more minutes. Remove from the oven, and allow to cool for at least 5 minutes, so the potatoes and cheese can set a bit. Then, slice like you would a pie and serve!

Alright, here’s the first of my CSA veggie exploits! Sort of a play off of a classic gratin., using squash, potatoes and tomatoes for a fun twist. We ate it as an entree with a spinach salad, but I think it’ll work better as a side dish. On to the recipe…

Squash Medley Gratin
Serves 4 as a side dish

1 medium zucchini, ends trimmed
1 medium summer squash, ends trimmed
1 large patty pan squash, ends trimmed and quartered.
2 – 3 medium red potatoes
2 – 3 roma tomatoes
1 cup half and half
1 clove garlic, finely grated into pulp
1/2 tsp dried thyme (or 2 sprigs fresh if you got it)
1/2 cup grated Parmesan cheese
1 -2 tbsp cold butter, cut into tiny cubes plus more for greasing the pan

Preheat your oven to 375ºF. Butter a 13×9 or comparable sized casserole dish and set aside.

Its time to slice the veggies (so sharpen your chef’s knife, pull out your mandolin, or ideally… both). Start by slicing your tomatoes into 1/8 inch thick circles. Tomatoes are highly watery, so I suggest salting them gently on both sides and setting them aside while you prep the other veggies. Switch over to your mandolin, if you’re lucky enough to own one, and slice the potatoes, zucchini, summer squash, and patty pan squash into 1/8 inch thick slices.

Starting at one end of your casserole dish, arrange the slices with one vegetable per row, overlapping as you go. You’re attempting to create a striped pattern, which looks really elegant in the final product. Try to separate the squashes with the potatoes and the tomatoes to create variety in the overlapping textures. Work your way row by row until the entire casserole dish is covered. Top with salt and fresh ground pepper, the thyme, and the grated parmesan cheese. Dot with the tiny butter cubes. The combination of the butter and the cheese ensure lots of flavor and a golden brown top to our gratin.

In a small saucepan, combine the half and half and the garlic. You want the garlic to be as close to pulp as possible (I recommend grating it straight into the saucepan using your fine microplane grater/zester. Bring the liquid to a boil of medium-high heat, removing from heat immediately when it starts to foam up. The technique here is to dissolve the garlic into the half and half, offering a gentle garlicy flavor that more efficiently infuses the dish, unlike minced garlic that you’d only taste every few bites. You can also use this technique to make some killer mashed potatoes. The other benefit of this technique, is that the hot liquid helps the dish come to temperature faster in the oven, offering a quicker cooking time.

Gently pour the half and half over top of the casserole, taking care not to disrupt the veggies too much. If you’re using a smaller casserole dish, you might not need all of the half and half. You’re only looking for the liquid to barely come halfway up the vegetables. Pop this into the oven. This takes about 30-40 minutes to get nice and caramelized on top, and make sure you rotate your pan halfway through the cooking process to ensure even browning.

Mmm, delish. It was luscious and light all at the same time. Enjoy it, we definitely did!

I’m a big advocate for whisking up a super simple salad dressing rather than relying on the fatty, chemically bottled alternatives from the super market. I mean, seriously, it takes all of 3 minutes.   Typically I just rock a vinaigrette on some baby greens.  Tonight, however, I spotted a mixed container of mache and butter lettuce on the refrigerated shelf at Trader Joes, which made me a very happy lady.  If you’ve never tried mache, do it.  Do it now.  It’s tiny, sweet, tender and slightly nutty.  And for a lettuce as mild and gentle as mache, this called for a special dressing.

Yogurt Chive Dressing
yields about 1/2 cup of dressing

1/4 cup greek yogurt (I use Fage 0% greek yogurt)
1 small clove garlic, very finely minced
Zest of 1/2 lemon
2 tbsp lemon juice (about half a lemon)
1 tbsp extra virgin olive oil
2 tbsp chopped chives (I use my kitchen scissors for easy cutting)
1/4 tsp sugar or honey
large pinch of salt and fresh ground pepper

Whisk together all of the above ingredients in a large bowl.  Season and sweeten to taste, depending on how tart your yogurt and lemon juice are.  Add  4 cups loosely packed greens and gently toss to coat.  Serve as a delightfully light and simple side dish for chicken or fish, such as the breaded pan-fried chicken tenders pictured above.

Tonight, Firat and I were craving something simple and delicious. I’ve also been spending more time learning about Turkish dishes because I know he misses the flavors of home. I’ve been especially attached to the cookbook “Turquoise: A Chef’s travels in Turkey” by Greg and Lucy Malouf. It’s part travel memories, part photo-journal, mostly killer cookbook. What’s impressed me most about this book, is that the chefs have created recipes that replicate true Turkish flavors, while still using easy-to-find ingredients. So tonight I decided to make tomato pilaf, which has a special place in my heart, because it was the first Turkish dish Firat cooked for me when we started dating.

This recipe is crazy yum. It makes a spectacular side dish for 4 people, or, much like a risotto, can stand alone as well as a generous entree for 2. Its incredibly flavorful, considering most of the ingredients come out of your pantry. Here’s the Malouf’s recipe with just a couple tiny adjustments on my end.

Tomato Pilaf

1 cup basmati rice
3-4 very ripe roma tomatoes, skinned and roughly chopped (don’t forget the trick of blanching tomatoes in boiling water for an easy peel job)
3/4 cup chicken stock or vegetable stock
4 tbsp butter
1 shallot, finely diced
2 tsp tomato paste
1 tsp lemon juice
1 sprig of fresh thyme or 1/2 tsp dried thyme
salt and pepper
Wash the rice in a bowl under cold running water. Work your fingers through it to loosen the starch off the rice. Once the water is clear, drain and set aside.

Pulse the tomatoes into a rough puree (like a salsa) in the food processor. You should get about 1 1/4 cups of tomato puree. Add enough stock to make 2 cups of liquid. Pour into a small saucepan and bring to a boil, then reduce the heat and keep at a low simmer.

Melt the butter in a large saucepan. Add the shallot and saute over medium-low heat until the shallots become soft, about 3-4 minutes. Add the tomato paste, lemon zest, and thyme and stir to combine evenly (the tomato paste likes to be difficult here, so make sure there’s no lumps).

Add the rice to the pan and season generously with salt and pepper. Mix thoroughly, allowing all the grains to be coated in the butter. Stir over medium heat for just a couple minutes, allowing the rice to toast. Pour in the simmering tomato stock and stir to combine. This should come to a boil almost immediately since you kept the liquid hot. Cover, and cook over the lowest heat setting for 15 minutes. The grains should be plumped up and the surface will be dented with little steam vent holes. Remove the pan from heat, then slide a clean, folded tea towel under the lid and leave it to stand for another 15-20 minutes. When ready to serve, fluff with a fork, and savor the yum.

Since we’re in southern California, which is completely devoid of seasons other than hot and warm, I figure the best way to celebrate the fall harvest time is with some deliciously earthy, comforting cuisine. Enter Mr. Acorn Squash.

This is a recipe from my charming cousin Constance who lives somewhere there’s actually seasons. The first time I tried it, she had made it as an entree for the feasting vegetarians at a family holiday dinner. The best part about the recipe is how flexible it is, but I was super impressed with how inexpensive and filling it was for a dinnertime meal for 2. She sent me her bare bones recipe and her blessing for experimentation and this is what it evolved into in my kitchen. Onto the recipe!

Constance’s Stuffed Acorn Squash

1 acorn squash
2 1/2 cups cooked brown rice (about 1 cup uncooked if you’re making it for the recipe)
1 tbsp olive oil
1 tbsp butter
1 small onion, small dice
1 apple, peeled, small dice (i like fuji)
1 rib celery, small dice
2 cloves garlic, minced
1 tsp curry powder
1/2 tsp cumin
1/4 tsp cinnamon
1/8 tsp cayenne pepper
2 tsp kosher salt
2 tsp brown sugar
Fresh ground black pepper
1 tbsp freshly chopped parsley
1/4 cup panko breadcrumbs
1/4 cup raisins (optional)
1/4 cup sliced almonds (optional)
1 cup grated colby jack cheese
1 egg, beaten

Preheat your oven to 350. If you don’t have pre-cooked rice, start by cooking it and set aside to cool.

Split your acorn squash in half (I prefer lengthwise, some people prefer horizontally). Scoop out the seeds and place facedown in a microwave safe dish with a few tbsps of water, and cover tightly with syran wrap. Microwave 10 – 12 minutes until the flesh is fork tender.

Very carefully, scoop out the flesh of the squash, leaving the skin intact. This is a delicate and very hot process! Mash up the flesh and set aside.

Meanwhile, in a medium skillet, heat the oil and butter until melted over medium-high heat. Saute together the onion, celery, and apples until they begin to soften and become translucent, about 5-8 minutes. Add the garlic and saute an additional 2 minutes until the raw flavor cooks out. Set aside to cool.

In a large bowl, mix together the rice, the contents of the skillet, the flesh of the acorn squash, all the seasonings, almonds, raisins, breadcrumbs, and 1/2 cup of shredded cheese. Give this mixture a taste, and season accordingly. Then add the beaten egg and mix again. Make sure the mixture is not too hot or the cheese and egg will begin to cook too soon. Divide this mixture in half and fill the empty squash skins, then top with the remaining cheese.

30 minutes later… mmmm golden brown and delicious. The squash makes the filling rich and creamy and oh so tasty. ENJOY! And don’t forget to experiment to your tastes, this recipe is as forgiving as it is delicious! THANKS CONSTANCE!

Fall is right around the corner, which means, lucky us, eggplants are in season. I always opt for Japanese eggplants, as the seeds are smaller and the meat is less bitter. This is one of my favorite ways to prepare it — tossed in a flavorful vinaigrette and roasted in a hot oven until they’re tender and sweet. Read on for more yum.

Balsamic Roasted Eggplant
Serves 2-3 as a side dish

5-6 medium sized Japanese eggplants, cut into 1-inch rounds
2 TBSP balsamic vinegar
1 tsp dijon mustard
1 tsp fresh thyme leaves
2 cloves garlic, finely minced
1/3 to 1/2 cup extra virgin olive oil
1/4 tsp sugar
Salt and Pepper to Taste

Get your oven rolling. 425 degrees, please.

In a big ol bowl, start by whisking together the dijon, balsamic vinegar, thyme, garlic, sugar, salt and pepper.  Slowly drizzle in the olive oil while whisking.  Thanks to the dijon, you’ll get a beautiful thick, rich vinaigrette.

Throw in the sliced eggplant, tossing delicately with the vinaigrette until all pieces are coated evenly.  Transfer to a foil-lined baking dish, spreading the eggplant out evenly.  If there’s extra vinaigrette, leave that out. You want only a very fine coating of flavor and then a nice, dry roast in the oven.  I gave it one last sprinkle of salt before it went in the oven.

Roast for 30 – 40 minutes, turning once half way through, until the skin of the eggplant starts to wrinkle and carmalize and the meat becomes very tender.  This technique works with lots of veggies.  Try a mix with red onions, red bell peppers, and zucchini and enjoy the yum.