Archive for the ‘vegetables’ Category

Squash Farro Salad {#MeatlessMonday}

Monday, November 11th, 2013

Have you been to the farmers market lately? So many colors and varieties of winter squash are on display at ours right now. When I came home with the Kabocha squash I used for tacos a few weeks ago, the boy was disappointed it was not an acorn squash. So we’ve been getting acorn squash once a week, and I decided to use this week’s in a warm grain salad. I discovered quick cooking grains at Trader Joe’s recently and wanted to give the farro a try. I simmered it in water with a pinch of salt and splash of olive oil and it was ready in just 15 minutes — not bad! If you have regular farro, though, be sure to cook according to the package directions.

Squash Farro Salad | FoodieTots.com

Recipe: Squash Farro Salad

This warm grain salad can be made with barley or rice if you prefer. We used acorn squash, which is easier to peel after cooking. If you’d rather use butternut, peel and cube it before roasting. And cranberries add a nice color contrast, but golden raisins are equally tasty in a pinch!

Makes 4 servings

Ingredients:

  • 1 cup uncooked farro
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1 acorn squash
  • 1/3 cup dried cranberries or raisins
  • 2 tablespoons sunflower seeds

Dressing:

  • 1 tablespoon maple syrup
  • 1 tablespoon champagne or cider vinegar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil

Instructions:

1. Prepare farro according to package instructions. If using quick-cooking farro, place farro and two cups of water in a medium saucepan. Add 1/4 teaspoon salt and 1 teaspoon olive oil. Bring to a boil over high heat, then reduce to low, cover and simmer for 10 minutes. Turn off heat and let stand for another 5 minutes, then drain any excess water. Keep covered while preparing the remaining ingredients.

2. Preheat oven to 350 degrees. Cut acorn squash in half lengthwise and remove seeds. Place cut side down on a greased or parchment-lined baking sheet. Cook 25 to 30 minutes, until tender when pricked with a fork. Remove and let cool slightly before cutting off peel and cutting into small pieces.

3. In a small bowl, whisk together salt, maple syrup and vinegar. Drizzle olive oil, whisking until smooth. Set aside.

4. Combine farro, squash, cranberries or raisins and dressing in a large bowl, stirring to evenly distribute dressing. Sprinkle with sunflower seeds and serve warm.

squash at Homestead Farm | FoodieTots.com

Looking for more squash inspiration? Savory Simple has a round-up of dozens of food blogger recipes using all types of squash. I can’t wait to try these three, in particular:

cheesy pumpkin quinoa stuffed peppers from What Jew Wanna Eat
Asian peanut spaghetti squash stir-fry
from Snappy Gourmet
winter squash pies
from Adventures in Cooking

This post has also been shared with Meatless Monday blog hops hosted by Recipe Renovator and The Midnight Baker.

Roasted Brussels Sprouts, Butternut Squash and Pomegranate

Tuesday, November 20th, 2012

It always warms my heart to see traffic pick up on my Best Ever Roasted Turnips post as Thanksgiving approaches. Before that, I posted my alternative to the traditional green bean casserole. I tend to be a traditionalist when it comes to my Thanksgiving menu — but I do like to experiment with the vegetable side dishes. What can I say, I have a passion for giving misunderstood produce new life on your holiday table. So this year I turned my attention to Brussels sprouts. I can’t remember really eating them as a child, so I don’t have the baggage of a childhood filled with soggy, limp boiled sprouts to overcome. But for those of you who may have experienced such a travesty, I’m here to tell you: it doesn’t have to be that way. There are two schools of thought when it comes to preparing Brussels — cook ‘em in/with/on/under bacon (never a bad approach), or roast ‘em. Either way, the objective is to cook them until just tender inside and a little crisp outside. For this Thanksgiving side, I roasted them and combined them with roasted butternut squash and fresh pomegranate arils to add some contrasting sweet and tart notes and a bit of color.

pomegranate brussels sprouts with butternut squash

Recipe: Roasted Brussels Sprouts, Butternut Squash and Pomegranate
Makes 6 servings

Ingredients:

  • 1 butternut squash
  • 1 pound Brussels sprouts
  • 1/3 cup pomegranate seeds (arils)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • Kosher salt
  • black pepper

Instructions:

1. Preheat oven to 400 degrees. Peel butternut squash, remove seeds, and cut into small 1/2-inch cubes. Place on rimmed baking sheet, toss with 1 tablespoon of olive oil and a pinch of salt. Place in oven and roast 10 minutes before adding Brussels sprouts.

2. Meanwhile, trim Brussels sprouts stems, remove outer leaves, and cut into quarters. Spread on a second rimmed baking sheet and gently toss with 1/2 tablespoon olive oil and a pinch of salt. Place in oven and roast 25 to 30 minutes, stirring midway through. (Stir squash at the same time.) Brussels and squash should both be tender and browned.

3. Place cooked Brussels sprouts and squash in serving bowl. Drizzle with pomegranate molasses, salt and pepper to taste, then top with pomegranate seeds. Serve warm or at room temperature.

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More Brussels love from around the food blogs:

If you’re still not completely sold on the virtues of Brussels sprouts, take a look at my friend Domenica’s recent find — Kaleidoscope sprouts.

What’s your favorite Thanksgiving vegetable?

Apple Cranberry Kale Salad and Kale Day with October Unprocessed

Wednesday, October 10th, 2012

We love our kale in the foodie tots’ house — yes, even tofu-fearing husband has learned to appreciate it — so of course we had to jump on the Kale Day bandwagon on social media today. You see, the blog Eating Rules has an “October Unprocessed” challenge, now in its third year.october unprocessed 2012

The challenge urges people to go one month without processed foods, using a simple “kitchen test”: if the item you’re buying contains only ingredients that could be made in a home kitchen with whole ingredients, it’s okay. This rules out artificial colors and flavors, preservatives and high fructose corn syrup, for starters. It’s a great way to jump start a change in your family diet, if you’ve been contemplating a switch to real foods, or just follow along for a ton of great information and recipe ideas. And, as part of the real food love fest, founder Andrew Wilder declared today International Kale Day. Kale is a superfood packed with fiber, antioxidants and vitamins A, C and K, and most of us could stand to eat a little more of it.

Like the classic lemon-parmesan version, making this apple kale salad begins by massaging kale with salt. (Kids love to help with this step.) Let it stand while chopping the apple and nuts, and whisk together a quick dressing of maple syrup, apple cider vinegar and olive oil. Toss it all together and let it sit while you finish up the rest of dinner. The salt and dressing help tenderize the kale, and the finished salad is simple and full of fresh fall flavors. (Credit is due to my friend Jill, who first turned me on to the apple-kale combination.)

apple cranberry kale salad

Recipe: Apple Cranberry Kale Salad
Makes 4 servings

Ingredients:

  • 1 bunch kale, rinsed, drained and chopped
  • 1/4 teaspoon kosher salt
  • 1 apple, cored and chopped
  • 1/3 cup dried cranberries
  • 1/4 cup pecans, chopped

Dressing:

  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • pinch black pepper, optional

Instructions:

1. Place kale in a large bowl and sprinkle with salt. Massage salt into kale for two minutes.

2. Whisk together maple syrup, apple cider vinegar and olive oil (and pepper, if using–I usually add to the adults’ salads later). Add apples, cranberries and pecans to kale, add dress and toss gently to combine. Let stand 5 to 15 minutes before serving.

Check out the link round-up for more kale inspiration — and feel free to add a link of your own. Happy Kale Day!


Quick Stewed Summer Squash and Sweet Corn

Friday, August 24th, 2012

It’s the home stretch of summer, when markets are teeming with fresh sweet corn, peppers, peaches, squash, tomatoes and melons. I’m pretty sure my kids would happily live on corn and watermelon, but the other veggies are too tasty to pass up. On a recent market trip, the foodie boy was particularly smitten with this curly-q eggplant.

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To make use of as many veggies in one dish as possible, I recreated the Oyamel dish the foodie tot loved at Union Market’s summer picnic. Squash and tomatoes are diced nearly as small as corn kernels and the dish is quickly sautéed so that the tomatoes release their juices, creating a warm stew that is a perfect summer side — and the ultimate summer dish for finger-eating toddlers, too. Get the recipe below.

And speaking of market trips … our busy summer weekends have made us especially grateful to have two Sunday markets to choose from, the West End Alexandria Farmers Market (9am to 1pm) and the new Westover Farmers Market (8am to noon) in Arlington.

We paid a long overdue to our favorite Amish cheese/yogurt seller, Mr. Tom, at West End recently. Papa’s Orchard peaches were spectacular, and the kids’ eggplant/pepper/tomato binge took place under the F.J. Medina & Sons tent. We followed up our cheese snack with a Westmoreland berry and Vera’s pastries picnic in the park. (Then, turtle watching!)

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At Westover, Black Rock Orchard and Bigg Riggs are is the must-visits for stone fruit — and early season apples (yes, already!). Smith Family Farm offers grass-fed meats, Blue Ridge Dairy provides mozzarella, ricotta and more, and always-popular Atwater’s Bakery and Baguette Republic have your bread needs covered.

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Recipe: Quick Stewed Summer Squash and Corn

Makes 4 servings

Ingredients:
1 tablespoon extra virgin olive oil
1/2 sweet onion, chopped
2 zucchini, diced
2 ears corn, shucked and kernels cut from cob
2 large tomatoes, diced
handful fresh epazote or basil
Kosher salt
pepper
optional: crumbled goat cheese or feta or queso blanco

Instructions:
1. Prep and cut all vegetables before you begin cooking. Zucchini should be diced nearly as small as corn kernels.
2. Heat olive oil in sauté pan over medium heat. Add onion and cook until soft, about 4 minutes.
3. Add zucchini to pan and cook until just beginning to soften, about 2-3 minutes.
4. Add tomatoes to pan and cook until juices are released.
5. Add corn and simmer just until warmed, about 2 minutes.
6. Remove from heat and season with salt, pepper, and fresh herbs. Optional: top with crumbled feta or goat cheese. Serve immediately.

At Market: 4 Ingredient Kale Salad

Friday, December 2nd, 2011

Hopefully by now you’ve consumed the last of your Thanksgiving leftovers, and perhaps you’ve already plunged head first into holiday baking. Me, I need a little time to detox, especially as I’m still coming off the dairy binge that was my November visit to Wisconsin. And there’s no better way to cleanse your diet than with this super simple massaged kale salad. (Look for kale at the farmers markets — it’s one of the heartier greens that can be grown after weaker varieties have called it quits for the winter.)

four ingredient kale salad

I’d seen massaged kale salads around the web, and a similar marinated kale version, but it was my friend Jill’s kale with apple salad that finally prodded me to make it. I started simple with just the four basic ingredients — salt, olive oil, lemon juice, and Lacinato kale — and proceeded to devour the entire bowl. Well that’s not entirely true, I had some competition from the foodie bebe. I don’t know if it was the bright green color that drew her in, but each time I’ve made this now she slurps it down like pasta. (She even had three helpings while sick with a cold this past weekend — hooray vitamin C!) We haven’t even branched out yet to add fruit or cheese. We also haven’t shared with the boy or kale-and-tofu-fearing husband yet, so I don’t know if the kale-salad love is limited to those without a Y chromosome. Let me know if you’ve shared it with the men in your life. For now, it’s our little girls’ lunch secret.

foodie bebe loves kale

Recipe: Four Ingredient Massaged Kale Salad

Ingredients:

  • 1 bunch kale, Lacinato or  curly preferred
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice

Instructions:

  1. Rinse the kale and spin or pat dry. Cut the leaves off the stems and then into thin 1/4-inch ribbons.
  2. Place in a large bowl and sprinkle with salt. Massage the salt into the kale for two minutes.
  3. In a separate small bowl, whisk together the olive oil and lemon juice.
  4. Toss dressing with the massaged kale and let stand five minutes before serving.

Serves 1 to 4, depending on your family’s love for kale.

More kale salad variations from around the web: