sour cherries from our little tree

The market this Saturday was a pea extravaganza -- sugar snaps, snow peas, and, my favorite, English shell peas abound.  There were also gorgeous baby zucchini that would be perfect on a pizza with thyme, lemon zest and feta. My basket was filled with all things green, with some golden beets and yellow zucchini brightening the mix. Spicy arugula, crisp green beans and bushy bunches of cilantro rounded out my shopping. With so much of this earthly goodness to cook with, menu inspiration comes easy these days. 

Our backyard has become a source of fruitful inspiration, with our sour cherry tree bursting with tart, red fruit. Our raspberries are just blushing from the sun -- a few more hot, sunny days and we should be eating berries every day for a few weeks. The Klein boys cannot wait, as I catch them eating barely ripened ones when we're playing outside.

Here's what our market basket contained:
arugula
cilantro
English peas
golden beets with greens
green beans
snow peas
sugar snap peas
zucchini -- green and yellow

And here's what we're eating this week:
Sunday: grilled Italian sausages (made by me!), blanched green beans and watermelon
Monday: kiddos: mozzarella en carozza served with prosciutto, melon and arugula/ mom&pop: arugula salad with melon, prosciutto and fresh mozzarella in a lemony vinaigrette
Tuesday: pasta with sauteed shell peas and parmigiano reggiano/hopefully some raspberries and cream for dessert!
Wednesday: stir-fried snow peas and sesame fried eggs with jasmine rice
Thursday: zucchini pancakes with chive sour cream / served with melon
Friday: roasted golden beet tortas with fresh goat cheese and almond-cilantro pesto

Happy eating, -s.

The weather this weekend was incredible. I felt winter finally unclench its steely grasp as the sun warmed my face and I sipped a cocktail on my patio. With the warm weather, dirt and more dirt entered our house via the two little rugrats that make our days sunny, no matter the forecast.

We played outside a lot and even had picnic lunches in the yard, per Pickle's request. The boys got so dirty on Saturday (we were doing some mega-yard work) that they had to take baths after lunch. James was a little confused with the timing.

We hit the farmers' market on Saturday; what a treat! Fresh greens and arugula, red radishes, salumi from Underground Butcher, cheese from Edelweiss Creamery and, of course, a honey stick for Rhys. James sat all cool, with his shades on, in the wagon, taking everything in. That kid really cracks me up sometimes.

As for eating, we did it well this weekend. Burgers with caramalized onions and arugula on Saturday; grilled tri-tip on Sunday with baked potatoes and sour cream and fresh chives from our garden. We were all very hungry from the fresh air and sunshine -- everyone ate all of their dinner (with no asking how many bites constitute being "done") and James sat in his highchair the whole time (with no begging to sit on my lap to eat). Needless to say, it was a very good weekend.

Here's what we're eating this week ...

Menu: week of 29 April 2013
Monday: pizza bianca with fresh arugula/ finnochio salumi
Tuesday: grilled shrimp with coconut rice and fresh mango
Wednesday: eggs poached in tomato sauce/ mixed greens
Thursday: Chris is cooking dinner!
Friday: cream of broccoli soup

Happy eating, -s.

 

Hello, darling readers! I was home with the due bambini the last two days for our "spring" break, which was wonderful, but I need some warm weather. Now. I'm tired of wearing socks. We're supposedly going to have a "warming trend" this weekend, but I am not holding my breathe. I would love to take a run outside; the treadmill is losing its luster by this point.

 
The Klein boys and I went on a walk yesterday and it took 20 minutes just to put on all the gear to head out -- boots, mittens, hats, snowpants, coats. I was sweating by the time we got out the door! Then, James found this HUGE puddle/mini-lake and fell in it, and got wet through to his diaper! So we had to start it all over again. I'm pooped just thinking about it. We did manage to follow bunny tracks in the snow, take a long walk, find every puddle on said walk and get totally, soaking wet. It was great. We ate well, as you can imagine, with Rhys and I making a batch of peanut-butter cookies together -- Rhys did all of the cross-hatching himself. What a big boy!
 
My mom and dad are coming to our house for Easter, so I get to cook dinner on Sunday, which I'm really excited about. We are, of course, having pork. I am doing an Italian-ish meal since I have many palates to please, and who doesn't like Italian food ... and wine?!
 
Easter breakfast will be luxurious scrambled eggs, Willow Creek Farm sausage links, fruit and this recipe from the Smitten Kitchen that just screams, "Sarah, make me!"
 
Here's our Easter menu with links to recipes:
 
primi piatti: lemon risotto
 
secondi: porchetta-style pork roast, roasted asparagus and a citrus salad
 
dolci: homemade ice cream by Mr. Klein -- maybe buttermint from Jeni's cookbook? TBD
 
And here's what we're eating this week:
Sunday: Roasted asparagus and Italian sausage pizza
Monday: Parmesan chicken paillards with caesar salad
Tuesday: Asian peanut noodles with steamed broccoli and sesame-oil fried eggs
Wednesday: Ham and gouda torta sandwiches with a mandarin-orange salad
Thursday: Black beans and rice with roasted sweet potatoes and pepitas
Friday: for the kiddos -- fish "nuggets" from trader joe's and applesauce; for the adults -- roasted sockeye salmon kedgeree from Nigella Bites.

 Happy eating, -s.

Crazy Town has a new name: Sick Town. First it was James with goopy eyes and nose and a terrible, sneezy cold. Up next, Pickle, who had high temps and a hacking cough for five days (and counting). Mr. Klein was out of commission today. I am trying to mentally fight off any bugs roaming around my body, but these viruses the Klein boys have had are doozies. That means lots of hydrating food: juice, fruit, veggies, soup and smoothies. It also means some power foods: walnuts, avocado, cruciferous vegetables, spinach, blueberries and legumes.
 
Do you have your go-to cold remedy? I like Vick's Vaporub and hot soaks in the tub (really want to try this soak). And when I'm down for the count, I love to drink my 'sick-puppy' tonic of mint herbal tea, lemon, honey and a stiff shot of brandy and two aspirin. It works wonders an hour before bed.
 
Here's what some of us (okay, mainly me) are eating this week:
Saturday: squash macaroni and cheese with cheddar and farmhouse gouda; mixed greens with apples and walnuts
Sunday: potatoes dauphinois with ham; mixed greens with walnuts
Monday: creamy broccoli soup with apple-walnut slaw
Tuesday: leftover mac-n-cheese with an avocado-tomato salad
Wednesday: spicy stir-fried ground turkey with julienned broccoli stems
Thursday: ginger-carrot soup with crusty bread
Friday: pizza night - spinach Florentine pizza

Stay healthy and Happy eating, -s.

 

Oh, January, how I dislike you. The fun of the holidays is over: you can no longer eat Christmas cookies every day without feeling a twinge of guilt and extra junk in the trunk; no longer can you have hot chocolate every time you play in the snow; no longer can you watch Christmas movies on a Saturday morning while piles of laundry grow in your basement; no longer can you have your sparkly Christmas tree without the fear of it losing all its needles at once or spontaneously combusting; no longer can you take an afternoon off of work to get "some shopping done" without your co-workers and boss raising a collective eyebrow.

Can you tell the kiddos are back to school and I don't have a day off until MLK day? I took the Christmas tree down yesterday; the decorations have been stashed away until next year. And our meals are missing the extra sugar, spice, heavy cream and butter that the holidays bring with it. Harrumph.

I do enjoy the simplicity of life after the holidays and the starkness of meals that highlight each ingredient instead of smothering it in richness., but at heart, I'm a girl who loves the indulgences of the holiday season (Champagne, anyone?). So, without further ado, here's what we're eating this week.

Menu: Week of 5 January 2013
Saturday: a family favorite: Locro de papas with avocado
Sunday: turkey meatloaf, mashed sweet potatoes and mixed greens vinaigrette with dried cranberries and toasted walnuts
Monday: spicy shrimp with yogurt and whole-wheat naan from the new (and awesome) Dinner: A Love Story cookbook
Tuesday: Carrot soup with crusty bread and mixed greens salad
Wednesday: dhal of the day with basmati rice
Thursday: spaghetti and meatballs (from the freezer); steamed broccoli with lemon and pine nuts
Friday: spinach Florentine pizza

happy eating, -s.

I missed the last outdoor farmers’ market due to traveling this past weekend. Not the end of the world; I had stocked up enough on winter pantry staples the weekend prior that I’m set to go for this week as well — winter squashes, onions, potatoes, apples and herbs. I was gifted a huge bunch of kale from a generous co-worker, so we had some fresh greens too.

We have a crazy-busy schedule this week; not untypical, but more logistically challenging for some reason. I don’t know what my deal was, but I had a little ADD trying to focus on a healthful menu that wasn’t too tasking for the busy week ahead. Some evening prep was necessary, but nothing elaborate; I made a big batch of white beans for Wednesday and Thursday’s dinners, so there’s a two-for-one deal going on there, too. I also used some arugula pesto frozen during our warm fall as a stand-in to traditional pistou for the soupe. Friday's dinner is my riff on a delicious noodle dish from my favorite Lao/Thai restaurant, Lao Laan Xang. Without further ado, here’s what we’re eating this week.

Menu: week of 12 November 2012

Monday: pasta with sautéed Italian sausage and kale
Tuesday: breaded pork cutlets with apple-fennel slaw with roasted almonds
Wednesday: cold weather soupe au pistou with crusty bread
Thursday: stewed white beans with toasted bread crumbs; served with steamed broccoli
Friday:  fresh rice noodles with ground pork, red curry-coconut sauce, and feathery, wilted cabbage

Happy eating, -s. 

before the frost: flowering pineapple sage in my yard

It was the second to the last farmers' market of the season on Saturday; a little bittersweet. While our farmers' markets heads indoors over the cold Wisconsin winter, there's nothing like the fresh air and good smells of the outdoor market to get you inspired to cook.

I slow-cooked a pork shoulder roast on Sunday to provide us with a few meaty meals throughout the week — tacos with cilantro, white onion and avocado, empanadas with hard-boiled eggs, golden raisins and green olives, and twice-cooked pork with black beans and rice. Interlaced, will be some vegetable-heavy meals to highlight our farmers' market bounty — winter squash gratin, potato-rosemary pizza, stir-fried Chinese broccoli and chicken with jasmine rice.

at the market:
apples
arugula
broccoli
carrots
Chinese broccoli
cilantro
cranberries
garlic
Italian flat-leaf parsley
 

rosemary and flowering oregano in my garden

menu: week of 3 November 2012
Saturday: broccoli, ham and cheese calzones with salsa cruda
Sunday: pork shoulder tacos with cilantro, red onion and avocado
Monday: twice-cooked pork shoulder with black beans and rice
Tuesday: winter squash gratin with mixed greens
Wednesday: empanadas with stewed pork, hard-boiled eggs, golden raisins and green olives; served with homemade applesauce
Thursday: stir-fried Chinese broccoli and chicken with jasmine rice
Friday: potato-rosemary pizza with chevre

happy eating, -s.

asparagus soup that started our easter dinner

When we first moved into our new house in December, there was a very large, blank wall in our kitchen that was just screaming to be used. Our kitchen cabinets are on the old side and they're fine for storing dishes and appliances, but I am not a big fan of storing food in cupboards. I think it’s because I have been SUPER spoiled in my post-college abodes, which have always had a separate pantry, including one apartment that had a huge butler's pantry ... with a window! Heaven. I really like being able to see what I have on hand. It makes be more organized, prevents me from buying things I already have and keeps me from buying naughty (Oreos, chips, etc.) foods items since they are on full display for everyone to see!
As you can see, it utilizes the entire space from floor to ceiling and from side to side. I even have a whole shelf for my most-used cookbooks, which is so nice. Each shelf houses a theme — cereal grains and baking; pasta, grains, legumes and canned good; spices, snacks, condiments and cereal, with the higher shelves relegated to onion and potato storage and baskets holding non-essentials, like paper bags, blades to my food processer and lunch sacks. The only downside is that Pickle can access his "snacks" easily; something he has just started doing. Cheddar Bunnies at 7 a.m. is not my idea of a balances breakfast!

So, if you have some unused real estate in your kitchen, all you need is a sturdy wire shelf and some baskets and bins for an instant pantry.

At the market:
Mustard greens
Arugula
English hothouse cucumber
Dreamfarm eggs and 'rosebud' goat cheese

Here's what we're eating this week:
Sunday: sausage and arugula pizza with a grape-tomato salad
Monday: spicy pork and mustard green stir fry
Tuesday: Greek salad with cucumber, grape-tomatoes and feta, whole-grain pitas and hummus on the side
Wednesday: skirt steak tacos with avocado, onions and cilantro; grape-tomato and chickpea salad
Thursday: cacio e pepe
Friday: something on the grill ... maybe sausages?

Happy eating, -s.

Our Christmas dinner was German-themed: roasted pork, potato dumplings, pickled vegetable salad and braised cabbage and apples – a pretty amazing meal that was kicked off with an afternoon noshing of flammkuchen that my sister Holley made. Flammkuchen is the German equivalent of pizza that is topped with quark or crème fraiçhe, onions and bacon/speck (see photo above of ours from Christmas). The crust is more cracker-like than chewy pizza crust – mainly due to the miniscule amount of yeast in the dough. It reminded me a lot of a lighter version of Suzanne Goin’s bacon and young onion tart with cantal cheese from her cookbook, Sunday Suppers at Lucques, of which I make a “lighter” version with just sautéed onions and the ricotta-crème fraiçhe base that tops flaky puff pastry.

In cooking, as in life, there are perfect pairs; onion and bacon are one of them. There is nothing better than sautéing onions in bacon fat to start a pot of clam chowder. Spaghetti carbonara and bucatini all’amatriciana are both sublime with the silky onions and pancetta that make up the base of their sauces; one creamy and unctuous; the other piquant. Onion and bacon can play multiple roles in the kitchen, as a flavor base, as the star of the show, or as a side note in a steaming bowl of pasta – a perfect pair indeed.

Here’s a link to a yummy recipe of flammkuchen from the very yummy blog, Delicious Days.

Up next: pork three ways: braised pork with polenta, shredded pork and avocado tacos and fragrant pork with jasmine rice and julienned cucumber.

Happy eating, -s.

Happy Holidays! Pickle's school is closed for the week, so he and I are hanging out at home. It's been a blast so far and we're only on Day Two. Here's what our days have consisted of:

1. Wake up and watch Little Bear; have juice and fish oil pills/tangerine-flavored chewables for P.

2. Eat steel-cut oats and dehydrated apples with a little maple syrup for sweetness.

3. Play with all of Pickle's new toys, while still in pajamas - heaven.

4. Have a snack (steamed edamame, seeded crackers, clementines, etc.)

5. Head outside: go on snow walks, shovel, sled in our back yard (we have a mini hill), make snow angels, follow bunny tracks.

6. Inside for lunch (soup, grilled cheese and avocado sandwiches, etc.)

7. Nap time: for me and Pickle yesterday; again, heaven.

8. Post-nap snack and more playing.

9. Make dinner (see recipe below) and dance.

10. I love vacation

I made a pledge to myself that I would cook out of my cookbooks more this year instead of constantly printing out recipes online. I'll share them with you as I proceed. I'm highlighting Alice Water's lovely cookbook, The Art of Simple Food. Last night's meal was spicy cauliflower soup from page 257 of this lovely tome. I changed only two things: I used orange cauliflower and I pureed it a bit more than what she called for as Pickle likes silky-smooth soups. Try it - it's warm, hearty and good for you, too!

Spicy Cauliflower Soup

modified from The Art of Simple Food by Alice Waters

serves 4-6 hungry mamas, dadas and bambinos

Ingredients

1/4 cup olive oil

1 onion, diced

1 carrot, scrubbed clean, ends trimmed and diced

1 teaspoon coriander seeds, crushed

1 teaspoon cumin seeds, crushed

1 teaspoon chile powder

1/4 teaspoon dried chile flakes

salt ( I used about 2 teaspoons total)

freshly ground black pepper

6 cilantro sprigs, roughly chopped

1 large head of cauliflower, stemmed and coarsely chopped (about 6 cups)

3 cups low-sodium chicken broth

3 cups water

accompaniments

yogurt

chopped cilantro

wedges of lime

Directions

Heat a heavy-bottomed pot over medium heat. Add olive oil. Once oil is hot, add onion, carrot, spices and salt & pepper. Cook and stir often until softened but not browned. Stir in cilantro, cauliflower, broth and water.

Raise heat to high and bring to a boil; stir occassionally. Once a boil is reached, reduced heat to a simmer and cook until the cauliflower is very tender, 20 to 30 minutes. At this point, either puree with an immersion blender or use a stiff whisk to coursely puree the soup. If overly thick, add a little hot stock to thin until the desired consistency is achieved. Taste and adjust seasoning if necessary. Serve hot with a dollop of yogurt, a sprinkling of cilantro and a squeeze of lime.

Here's what we're eating this week...

Menu: week of 27 December 2010

Monday: spicy cauliflower soup

Tuesday: mushroom ragout with pappardelle

Wednesday: braised pork shoulder with polenta

Thursday: black-bean soup served with crusty bread

Friday: shredded pork tacos with avocado and black refried beans

Saturday: Happy New Year! lasagne bianca with homemade pasta served with a fennel-apple salad

Sunday: sauteed broccoli rabe on ricotta bruschetta

Happy eating, -s.

As I write this, we have all of our windows open and I am drinking a very summery Dark and Stormy. All of this on the ninth day of October; what odd weather we’ve been having. Now I am an admitted Weather Channel junkie who loves to know what the weather will be and when the forecast is inevitably wrong, I always complain about it, to which my husband always asks me, “why do you keep watching it then?” He makes a good point. But, besides helping me figure out what to wear, the weather really does drive what I cook. Who wants squash soup for dinner when it’s 80 degrees outside even if those squash are in season?

It was our second to last CSA box this weekend, which makes me sad. It’s been a really great season with Driftless Organics and I always think of our boxes as little biweekly gifts. We hit the farmers’ market as well to pick up apples and some other essentials. Here’s what we’re eating.

At the market and in the box:
Apples
Bell Pepper
Broccoli
Butternut Squash
Current and cardamon rolls
Daikon radish
Garlic
Green-top Carrots
Heart of Gold Squash
Lacinato Kale
Mint
Onions
Parsley
Parsnips
Red Leaf Lettuce
Red Potatoes
Sage
Spinach
Sweet Potatoes
Tomatoes

Menu: week of 9 October 2010
Saturday: Banh mi with sweet potato fries
Sunday: Panko-crusted pork chops with homemade applesauce and sauteed kale
Monday: Lucques-style onion tart with roasted broccoli
Tuesday: Turkish-style roasted carrots and parsnips with hummus, yogurt and pita
Wednesday: spicy chiles and pork stir-fry with jasmine rice
Thursday: Spanish tortilla with homemade garlic aioli
Friday: Roasted squash salad with lardons and spinach

Happy eating, -s.

Before our latest dinner group dinner, to me the land of Sweden was basically IKEA, Tretorns, ABBA, gravlax and Alexander Skarsgard (yum). Well, our hostess for this dinner was Cecilia, our dinner group’s local Swedish "ambassador" and the perpetuator of the myth that all girls from Sweden are blonde and beautiful. In working with her on the menu, I learned many things about Swedish food culture and I especially loved learning about Swedish Christmas celebrations and how family food traditions are treasured and showcased during that magic time of year.

Once I had a conceptual idea of what to serve, I checked out a few cookbooks from the library, as most of Cecilia’s recipes were in Swedish: the stunningly photographed The Scandinavian Cookbook and the charming Swedish Table. Both books had a seasonal bent to them, which helped make these somewhat heavy dishes feel lighter and brighter with the incorporation of fresh produce. What was surprising to learn was that the Swedish seasons mirror the seasons of the Upper Midwest, except we are lacking the prime ocean access and its briny bounty.

I couldn't have been more pleased with the menu. The courses worked well with each other. The creamy and hearty soup and the equally hearty meatballs were balanced nicely with the tart and crisp salad and the meal ended with an apple trifle that wasn't at all heavy and showcased the beautiful, in-season fruit perfectly. Each course was led off with a rousing "Schnapps" song and a tipple (or shot) of aquavit. Needless to say, all who attended left with full bellies and rosy cheeks ... and a warm feeling in their hearts. Skal!

Menu for SEPTEMBER 18

Cocktails and nibbles:
Icy-cold Vodka and Champagne
The Carlsson Family's Gravlax and store-bought pate with water crackers and toast

First Course: Yellow Pea Soup with bacon, tomatoes and parsley (The Swedish Table)

Second Course: Chanterelle, bacon and plum salad with blue cheese (The Scandinavian Cookbook)

Main Course: Swedish Meatballs with creamy mashed potatoes and served with an orange-scented cranberry sauce

Dessert: Apple Trifle (The Scandinavian Cookbook)

Happy eating, -s.

Someone recently asked me how my summer was (as in past tense, over, done, finito) ... I know it's almost Labor Day, but as someone whose birthday typically lands on one of two days — either the last day of summer or the first day of fall — summer is most definitely not over (at least not for another 23 days)! And while I am learning that outdoor swimming pools close around this time of year and stores are filled with wool and tweed, Mother Nature — via farmers' market stands, CSA boxes and 90-degree days — is still screaming "SUMMER!" And so am I ... winter in Wisconsin is long. I'm savoring every hot day I can. We're still eating summer-style. I hope you do too. Stews and soups and casseroles can wait a few weeks, can't they?

In the box:
Basil
Cantaloupe
Cippolini Onions
Cucumbers
Dragon Tongue Beans
Edamame
Eggplant
Garlic
Poblano Peppers
Patty Pan Squash
Red Lettuce
Red Onions
Roma Tomatoes
Sweet Mini Peppers
Watermelon

At the market:
apples
hazelnut grahams from Potter's Crackers
milk
mint
Sassy Cow ice cream
sourdough raisin rolls from Madison Sourdough co.
tomatoes: slicers and red zebra

Menu: week of 28 August 2010
Saturday: ratatouille-stuffed grilled cheese sandwiches
Sunday: oven-roasted tomato and goat cheese pizza with fresh basil
Monday: chicken salsa verde with corn tortillas and a black-bean salad
Tuesday: roasted vegetable, orzo and feta salad
Wednesday: sausage and sweet pepper ciabatta sandwiches served with fresh dragon tongue beans
Thursday: linguine with basil pesto served with a tomato salad
Friday: TBD

Happy eating, -s.

The oppressive humidity and heat have finally lifted in Madison. Driving home last night, I had all the car windows open. With the breeze blowing in Pickle’s hair, he said to me, “it’s nice.” I had to agree.

We’ve been eating loads of tomatoes and with reports of a possible late blight, everyone should eat up this capricious crop while it lasts. There’s nothing better or simpler than a tomato sandwich: toast two slices of hearty bread, slice some tomatoes, slather both pieces of toast with mayonnaise, layer on the tomato slices, sprinkle with a little salt and pepper, top with other piece of toast and voila! Lunch or dinner is served. Add some sliced melon and you have yourself a full meal of summer delights.

Our CSA box was burgeoning with vegetal goodness. Here’s what it held:
Bunch arugula
Broccoli
Cilantro
Collard greens
Corn
Cucumbers
Edamame
Eggplant
Garlic
Heirloom Tomatoes
Jalapeno Peppers
Patty Pan Squash
Red and yellow onions
Red Potatoes
Sungold Tomatoes
Sweet Mini Peppers
Tomatillos
Watermelon

Menu: week of 15 August 2010
Sunday: BLTs with heirloom tomatoes and arugula
Monday: sautéed sweet peppers and sausage pizza
Tuesday: roasted sungold tomato tart with caramelized onions served with sautéed corn
Wednesday: patty-pan squash and sweet pepper enchiladas with salsa verde and crema Mexicana
Thursday: patatas bravas served with steamed broccoli
Friday: eggplant cutlet sandwiches served with fresh ricotta, basil and marinara.

Happy eating, -s.

I’ve have slowly come to the realization that there are two parties in this world: beet lovers and beet haters (no political affiliations here!). I am head-over-heels, a beet lover. Thankfully, Chris is too. Pickle is still on the fence. The beet haters, as I’ve come to learn, think that they taste like dirt. This is understandable, since that’s where they grow, but their earthiness is so nicely paired with their inherent sweetness — especially when roasted — that I can't understand the anti-beet sentiment. Anyway, this recipe is for the LOVAHs out there who can get enough beets!

The inspiration for this dish was that fact that I had a heck of a lot of beets in the fridge and needed to do something with them — new. I had been counting the days for tomato season to begin, so naturally I had panzanella on the brain. With some day-old bread on the counter and a bevy of basil from our CSA, I thought, “beet panzanella.” I’m sure someone else has made this before me, but I seriously thought I had a moment of brilliance, especially since I was utilizing a whole slew of ingredients from my overflowing icebox.

I roasted the beets the night before, so they were ready to go. While I baked the croutons in the oven, I prepped all the other ingredients, first by making the vinaigrette. Here’s one thing I learned in making this: a tomato-based panzanella is juicier, so you’ll need more dressing for the beet version. When the vinaigrette hits the tomatoes, they start releasing their own juices and this gets mixed into the salad and good things start to happen. Beets don’t have a lot going on in the juice department (poor beets), so you’ll need to compensate for that in a little more vinaigrette, but still go slow in adding it to the salad because there is nothing worse than an overdressed, gloppy salad.

With that, get roasting and chopping and mixing and dicing your way to beet happiness.

p.s. as you can see in the photo below, a fortunate or unfortunate side effect is the fantastic Technicolor-pink hue the entire salad takes on the minute the dressing hits the beets.

Beet Panzanella
Serves 4 hungry adults as a starter or 2-3 for a main course

Ingredients
6 medium-sized mixed beets (ruby, golden and Chioggia), roasted – I used the Marc Bittman version from How to Cook Everything since it’s super easy.
½ a red onion sliced very thinly into half moons
1 cucumber, seeded and diced
A large bunch of basil, roughly torn into pieces
½ loaf of day-old bread cut into 1-inch cubes
Olive oil
Kosher salt and pepper

For the vinaigrette:
1 teaspoon Dijon mustard
3 teaspoons red wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper (about 8 turns on the peppermill)
1/3 cup extra virgin olive oil

Directions
Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil. On the baking sheet toss the bread cubes with a few glugs of olive oil, a large pinch or two of salt and a few grinds of pepper. Toss well and bake until the croutons are toasty browns and crisp all over – about 15 minutes.

While the croutons are baking, make the vinaigrette. In a medium-size bowl, whisk together the mustard, vinegar, salt and pepper until incorporated. While whisking, slowly pout the olive oil into the mustard-vinegar mixture until emulsified. Set aside.

Remove the blackened skin from the beet, trim the ends and cut into 1-inch pieces. Add them, along with the onions, cucumber, beets and basil to a large serving bowl.

The croutons should be done by now; remove from oven and let cool for a few minutes. Add to the salad and toss with hands to evenly distribute everything. Add the vinaigrette. Taste and adjust for seasoning. Eat within the hour or the croutons start to lose their crispness.

Happy eating, -s.

Sorry, I’ve been MIA recently. With summer getaways and visitors, I’ve lost track of things. Let me catch you up!

A couple of weekends ago, I went on a little mother-daughters’ weekend with my two sisters and my mom. I’ve never been away from Pickle for more than a day, so this was a big trip for me. Granted, he was with Chris, but still, I felt like I was constantly forgetting something (or someone)!

Anyway, we spent a very relaxing few days on beautiful Elkhart Lake drinking lots of rosé and eating delicious food. I’ll have a recipe for apricot-ricotta tartines for your once I get the photos from my sis (hint, hint :).

We also had a pretty exquisite meal at the Paddock Club, whose head chef spent time in the Bartolotta kitchens in Milwaukee, as well as a personal favorite, Lombardino’s in Madison. We shared many small plates, but the one dish we ordered seconds of was the grilled broccoli with red pepper rouille. It was really special and cooked to perfection, as well as a great inspiration for what to do at home on your own grill, with our without the sauce. Served simply dressed with a little olive oil and a squeeze of grilled lemon, it would be divine as a starter or side.

Grilled Broccoli
If you don’t have a grill, high-heat (425 degrees) roasting the broccoli would give you a similar effect to gas-grilling it, but you can't replicate the perfect charring of charcoal grill. Still worth a try, though!

Ingredients
1 lb grilled broccoli, cut into large florets
Kosher salt
Freshly ground black pepper
2-3 tablespoons olive oil, plus more for serving
½ of a lemon (optional)

Directions
Bring a large pot of water to a boil. Has a large bowl of ice water ready. Heavily salt the water and then carefully submerge the broccoli in the water; boil rapidly for 1-2 minutes and then removed to the ice bath. Once cool, drain very well. Toss with a few tablespoons of olive oil, as well as a good pinch or two of salt and lots of pepper.

When your grill is hot, place the broccoli on the grate and grill until nicely charred on one side – a minute or so; flip to the other side and do the same. Grill some halved lemons at the same time, if you have them.

Remove to a platter. Drizzle with a little more olive oil and a squeeze of the lemon. Serve immediately.

p.s. My sister Holley and my mom made this broccoli to put on a pizza with a roasted garlic sauce and mozzarella cheese; I must say that is a good idea and a definite must-try.

In the CSA box:
Broccoli
Carrots
Cucumbers
Fresh Garlic
Garlic Chives
Green Beans
Green Zucchini
Napa Cabbage
New Red Potatoes
Patty Pan Squash
Rainbow Chard
Red Iceberg Lettuce
Red Mustard
Bonus: Basil

Menu: week of 17 July 2010
Saturday Lunch: open-faced sandwiches with garlicky sautéed zucchini and patty pans topped with melted Edelweiss Dairy two-year cheddar
Sunday: Iceberg wedges with homemade garlic-chive and Hook’s blue cheese dressing, served with a whole wheat baguette
Monday: roasted red new potatoes with a tahini-Greek yogurt sauce and a side of quick-sautéed green beans.
Tuesday: Swiss chard pizza
Wednesday: Concerts on the Square
Thursday: sautéed red mustard on fresh ricotta bruschetta
Friday: Cilantro-almond chicken tacos with shredded Napa cabbage

Lunches throughout the week: shredded carrot salad with whole-grain pita
To-do: pickle some cucumbers!

Happy eating, -s.

We picked up our CSA box last Saturday and then headed out of town for the 4th of July, so I just started cooking from our box of goodies yesterday. We had a lot of fun over the weekend, spending lots of time at the pool. Pickle was in heaven and, as we learned this weekend, a bit of a daredevil. We were worried he would be afraid of the big, curvy waterslide that he rode with Chris, but he loved it, clapping his hands as he went down the the tube. "More, more, more," was all we heard.

We never go hungry at my parents' house, but we had quite the feast on Saturday night - marinated feta, Cypress Grove's Humboldt fog and salumi started the pre-dinner noshing. Dinner was comprised of grilled ribeyes, roasted new potatoes and a green salad with red onion and red-wine vinaigrette. The crowning touch was my mom's strawberry pie. I am still thinking about it: the crisp, slightly salty crust, the sweet strawberries and a cool dollop of whipped cream to gild the lily. Incredible ... and sad since strawberry season is now over.


I hope you had a great weekend too!

In the box:
Broccoli
Cauliflower
Curly Parsley
Garlic Scapes
Green Savoy Cabbage
Green-top Beets
Green-top Carrots
Zucchini
Fennel
Patty Pan Squash
Snap and Snow Peas

Menu: week of 4 July 2010

Sunday: grilled burgers and brats, baked beans, grape-tomato and perline mozzerella salad with red onion, lemon zest & juice and olive oil, watermelon

Monday: tomatillo-braised chicken tacos with avocado, onions and crema

Tuesday: pappardelle and zucchini ribbon pasta

Wednesday: stir-fried snow peas, patty-pan and savoy cabbage with roasted peanuts

Thursday: farfalle with sauteed cabbage and Italian sausage

Friday: out of town

Happy eating, -s.

The market was really showing off this Saturday – the baby beets were becoming adolescents; the broccoli was burgeoning; strawberries adorned almost every table and the varieties of lettuce available knew no bounds. Besides tomato season (and maybe corn), this is my favorite time at the market. Everything is so fresh and crisp. Pickle was really digging the raw sugar snap peas and he munched on these until we bought our strawberries … then it was no-holds-bar with those sugary sweet treats. His mouth and chin were stained pink from the juice, but he was in bliss, asking for more every few feet.

Our dinner group is heading outdoors this month for a little evening picnic under the stars. My friend Katie has been brainstorming what to cook on her camping grill – besides her famous blue-cheese burgers (which are divine) and asked me if I had any ideas. It got me thinking about party friendly grilled foods – ones that are full-flavored, prep-ahead dishes that don’t require the cook to be manning the grill all night (which is never fun).

Here’s my top-five list of quick-grilling entrees.
p.s. successful grilling really comes down to two things: a clean grill (grate oiled if you’re doing fish) and a really hot fire. Don’t attempt these without those two.

Fish kabobs and cherry-tomato kabobs — kabobs are great for fish, since you don’t have to worry about the fish falling apart on the grill when you try to lift it.

Use this “marinade” for both the fish and the tomatoes — honestly, this is my go-to marinade for almost everything; I just modify it as needed with different herbs or spices:
¼ cup olive oil
2 cloves of garlic, grated on a microplane grater or minced by hand
2 teaspoons of minced fresh marjoram or oregano (if you have to use dried herbs, use marjoram) ½ a lemon, juiced
1 teaspoon salt
½-teaspoon freshly ground black pepper

1 pound firm-fleshed fish, cut into 1-inch cubes – Check out Monterey Bay Aquarium’s website for a list of sustainable fish for your geographic region: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx

1 pint cherry or grape tomatoes wash and de-stemmed

Mix marinade ingredients together in a bowl and then divide it between two bowls — one for the fish and one for the tomatoes. Toss to coat and then place on metal skewers (don't mix the two). Grill over a hot fire, for roughly 5-7 minutes total, turning once. Serve with grilled bread and wedges of lemon.

Skirt steak with chimichurri – just a sprinkle of kosher salt and black pepper on the steak, grilled for 2-3 minutes per side depending of the thickness, a good rest on the cutting board and a side of chimichurri are all you need for this ultra-flavorful meat. I’ve linked to a very traditional recipe, but I have made chimichurri with mint, cilantro, and basil. Use what you have and what’s in season.

Shrimp — Well, very sadly gulf shrimp is pretty much out of the question, but shrimp can take a good lashing of heat and spice and are super-fast cooking. Use the fish “marinade” above, replacing the marjoram with 1 teaspoon red chile flakes and 1 teaspoon smoked Spanish paprika. Skewer them, allowing space in between each shrimp; they should take 3-4 minutes total to cook over hot coals. You don’t want to overcook them or they turn to rubber. Lemon wedges are a must.

Grilled halloumi and zucchini — this vegetarian dish is also a great starter. Halloumi is a firm cheese, usually made from sheep or goat’s milk that can withstand the heat of a grill. Again, use the marinade above for the zucchini. Just halve the zucchini, coat with the marinade and place on the grill — 2-3 minutes per side. Figure ½ a halloumi per person and one whole zucchini. Serve with grilled flatbread and grilled lemons and a little sambal chile sauce for adventurous eaters. I grill the halloumi whole (for about 5 minutes one side and 1-2 on the other) and then slice into ½-inch slices.

Burgers — I know, so obvious, but so gosh-darn good that it had to be include. Burgers really are the essence of summer on a plate. I use grass-fed ground chuck — that’s it. You can shape the burgers well in advance and keep them cold in the fridge, salt and pepper them just before grilling and serve with your favorite garnishes and condiments. I love mayo and ketchup mixed together, some lettuce, a slice of white onion and a slice of tomato (when in season), place it on a toasted brioche bun with sesame seeds and I am a happy girl.

At the market:
Baby carrots
Beets
Butter Pecan Ice cream from Sassy Cow Creamery
Broccoli
Dried Horto beans
Eggs from dreamfarm
Potatoes
Rhubarb
Russian kale
Sassy Cow Organic Whole Milk
Strawberries
Sugar snap peas

Menu: week of 13 June 2010
Saturday: homemade rosemary foccacia with local blue cheese and honey, served with cured meats, strawberries and sugar snap peas
Sunday: Birthday BBQ; snack of escabeche-style pickled baby carrots and tortilla chips and a cold IPA
Monday: chilaquiles with sautéed beet greens and dreamfarm eggs
Tuesday: Sautéed Russian kale on fresh ricotta bruschetta
Wednesday: potato and locally made Mexican chorizo tacos served with white onion, cilantro, avocado and limes
Thursday: beef and broccoli stir-fry with jasmine rice
Friday: roasted beet and goat cheese pizza

Happy eating, -s.

As I mentioned earlier, I was scheduled to volunteer at REAP's 3rd annual Burgers and Brew event at Capital Brewery on Saturday. Well, if you live in Madison, you will have experienced the deluge that was unleashed from roughly 3:30 p.m. to 7:30 p.m. Saturday ... right around the time the event was going on.

Now, I thought that I would show up at my shift that started at 5 p.m. and there would be 1) no there and 2) nothing to do. Boy, was I wrong. The place was hopping, the reggae tunes were flowing, people were eating and drinking and chefs were cooking up a storm. And that didn't stop until most of the tents ran out of food. I was supposed to be a "runner" ensuring that tents had everything they needed, but about 45 minutes into my shift I was asked to pour beer at Lombardino's tent, which was very fun. I came home soaking wet from head to toe, but I must say the event was great, the chefs and volunteers were amazing considering that they were cooking in torrential downpours and the attendees -- you guys sure know how to have a good time no matter what the conditions!

Before the weather deteriorated, here's what we found at the Westside Farmers' Market:

At the Market

asparagus

baby beets

baby sweet red onions

bibb lettuce

Dreamfarm eggs and fresh goat cheese

mint, 2 bunches

strawberries (yay!), 2 quarts

sugar snap peas

Sassy Cow organic whole milk

Menu: week of 6 June 2010

Sunday: enchiladas suizas with lime-butter sauteed sugar snap peas with mint

Monday: roasted beet, bacon and goat cheese sandwiches

Tuesday: asparagus pizza with Rancho Gordo yellow bean salad

Wednesday: broiled wild salmon with yellow bean, beet green and bacon ragout

Thursday: Thai bibb lettuce wraps with sauteed beef, mint and baby red onion

Friday: I don't know yet!

Happy eating, -s.

For all you Madisonian readers, REAP Food Group's annual Burgers and Brew event is tomorrow, Saturday, June 5. It's a great event that goes to support a great cause: Southern Wisconsin Buy Fresh Buy Local program.

Here are the details:
Saturday June 5th 4-7:30 pm (Rain or Shine)
Capital Brewery Bier Garten, 7734 Terrace Avenue, Middleton, WI
Tickets are $25 each = 3 mini-meals of a burger and short pour of microbrew

Participating Chefs, Brewers and Farmers:

Chefs:
Alchemy Café, Brasserie V, Bunky’s Café, Fresco, jacs Dining & Tap House, L’Etoile, Lombardino’s, Metcalfe’s Market, Sardine, The Weary Traveler, Tornado Steakhouse, Willy Street Grocery Co-op

Farms:
Northstar Bison, Foutain Prairie Farm, Sprouting Acres, Keewaydin Farms, Pecatonica Valley Farm, Fountain Prairie Farm, Pinn-Oak Ridge Farms, Cates Family Farm, Garden To Be, Jordandal Farms, Lange Family Farm, Black Earth Meats

Brewers:
Pearl Street Brewery, Furthermore Beer, Capital Brewery, Hinterland Brewery, O'so Brewing Company, Sand Creek Brewing, Milwaukee Brewing Company, Great Dane Brewery, Grumpy Troll Brewery, Tyranena Brewing, Sprecher Brewing

I will be volunteering at the event ... hope to see you there!

Happy eating, -s.