Pork-and-Green-Chile Stew w/ Side of Black-Bean and Yellow-Rice Salad

Oh my, has it been almost 7 weeks since our sweet Heath came into our world?  Time flies and he continues to bring so much joy into our lives with every little expression on his cute little face!

On a good night, Heath will allow Michael and I to sit down at the table for 10 minutes to eat dinner together (on a normal night, we take turns holding him while the other one eats).  I forgot if we got to both sit down for this particular meal, but I do remember it being really good.  Thank goodness Michael still has the energy to try great new recipes from Food & Wine!

Pork and Green Chile Stew
INGREDIENTS
1/4 cup extra-virgin olive oil
2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
Salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced
3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor)
6 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1/4 cup chopped cilantro, plus more for garnish
Lime wedges, warm corn tortillas and rice, for serving

In a large enameled cast-iron casserole, heat the olive oil until almost smoking. Season the pork cubes with salt and black pepper and add them to the casserole. Cook the pork over high heat, stirring once or twice, until lightly browned in spots, about 5 minutes. Add the onion, green chiles, serrano chiles and garlic. Cover and cook over high heat, stirring once or twice, until the vegetables are softened, about 5 minutes. Add the chicken broth and bring to a boil. Cover partially and simmer the stew over moderately low heat until the pork is just tender and the broth is reduced by about half, about 20 minutes.

Stir in the 1/4 cup of cilantro and season with salt and black pepper. Garnish the stew with cilantro and serve with lime wedges, corn tortillas and rice.

MAKE AHEAD The stew can be refrigerated for up to 3 days.

Black Bean and Yellow Rice Salad
INGREDIENTS
3 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf
1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1/4 cup chopped fresh parsley
1 lime, quartered, for serving (optional)

In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes.

Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.

In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

And here are some more photos of Heath:

Heath just a couple days shy of 1 month checking out his new stuffed lion

Heath at 5 weeks all dressed up for his Sip 'n' See in Chapel Hill, NC

White Bean Salad with Preserved Tuna and Parsley Vinaigrette

Because of Seamus Mullen's Hero Food book, Michael's gotten really into cooking with dried beans instead of canned ones.  I heard about this cookbook from Gwyneth Paltrow's newsletter Goop - I know what you're thinking... why is M-W reading a celebrity newsletter... I hear ya... but it's actually really interesting! (You can read her interview with him and get some recipes here).

And of course Michael preserved his own tuna like the book suggests, but since then we've seen good-quality preserved tuna (no, not Chicken of the Sea!) at Whole Foods that we may try next time we make this.

The recipe says flake the tuna, but I really like Michael's presentation with the whole chunk of tuna showcased on top.  (In my opinion, it looks fancier than flaked tuna!)

Any way you want to eat it, this salad is hearty, healthy, and perfect for spring... definitely one of our favorites.

INGREDIENTS
For the salad:
1 cup dried cannellini beans, soaked overnight
1 large carrot, peeled and roughly chopped
2 stalks celery, divided
1 onion, quartered
2 bay leaves
1 cup preserved tuna or good-quality canned tuna
1 head radicchio, finely chopped
Salt
Freshly ground black pepper

For the parsley vinaigrette:
A handful of fresh parsley leaves and stems
1 clove garlic
Juice of 1 lemon
1/2 tablespoon Champagne vinegar
1/4 cup Arbequina or other good-quality olive oil
Salt
Freshly ground black pepper

Combine the beans, carrot, 1 celery stalk, the onion and bay leaves in a pressure cooker. Add 4 cups water, close, and heat over high heat until it starts to whistle. Reduce the heat and simmer for 45 minutes, until the beans are tender. Alternatively, cook in a covered heavy-bottomed pot for 2 hours over medium-low heat. Once the beans are tender and cooked through, drain and discard the veggies. Set the beans aside to cool.

Thinly slice the remaining stalk of celery on the bias. Flake the tuna into a bowl and combine with the celery, beans, and radicchio. Season with salt and pepper and toss with the parsley vinaigrette (recipe follows). This salad can be eaten right way, but the flavor is even better if you let it sit in the fridge for a few hours.

For the parsley vinaigrette: A parsley vinaigrette is a terrifically versatile thing, perfect with all sorts of salads, like potato salad and bean salad. But I also use it to spark up a sautéed piece of fish or grilled meat and vegetables. All hail Lady Parsley.

Combine the parsley, garlic, lemon juice and vinegar in a Vitamix or blender. Process until smooth and bright green; remove to a bowl and whisk in the olive oil. Adjust the seasoning with salt and pepper.

**********************
And just because I'm lucky enough to spend all day with my sweet little Heath and everyone loves pictures, here's the cute Shrek hat that Auntie Linda and Uncle Jim sent him!  I like to think that he's dreaming of lots of adventures when he smiles while sleeping like a perfect little angel...

...but he can be a cranky, little ogre sometimes too (usually when mommy forces him to take pictures with silly hats and he's tired or hungry or both!)...

...either way, he's just darling and we can't get enough of our little man!  More pictures and recipes to come!

First Mother's Day feat. Herb-Crusted Rack of Lamb with Gremolata Pesto & Stuffed Sweet Potatoes with Beans and Greens

Everyday is Mother's Day when you get to wake up to this face in the morning!

My appreciation for my own mother and for mothers everywhere has grown to a new level the last three weeks.  It's an amazing, rewarding, and sometimes frustrating experience that continues to enrich our lives every minute of everyday.

But even with the decreased free time with our little bundle of joy, Michael still managed to cook me a delicious Mother's Day dinner.  I'm a lucky girl! (Note: The Stuffed Sweet Potatoes with Beans and Greens can totally be a mid-week meal! This was a great Pinterest find!)

Herb-Crusted Rack of Lamb with Gremolata Pesto
INGREDIENTS
LAMB AND SAUCE
1 tablespoon extra-virgin olive oil, plus more for drizzling
Three 8-bone racks of lamb (1 1/2 pounds each), bones frenched and trimmings reserved (see Note)
1 carrot, chopped
1 stalk of celery, chopped
1 small onion, chopped
6 large garlic cloves, chopped (about 3 tablespoons)
1 medium tomato, chopped
1/2 cup dry red wine
1 quart low-sodium beef broth
1/4 cup chopped flat-leaf parsley, stems reserved
2 tablespoons chopped thyme, stems reserved
Salt
Freshly ground black pepper

GREMOLATA PESTO
1/4 cup pine nuts
1 cup flat-leaf parsley leaves
2 garlic cloves, smashed
Finely grated zest of 1 lemon
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper

PREPARE THE LAMB AND SAUCE In a large saucepan, heat the 1 tablespoon of olive oil. Add the reserved lamb trimmings along with the chopped carrot, celery and onion and cook over moderately high heat, stirring, until lightly browned, about 10 minutes. Add 1 tablespoon of the chopped garlic and the chopped tomato and cook until softened, about 5 minutes. Add the red wine and bring to a boil. Add the low-sodium beef broth and the reserved parsley and thyme stems and simmer over moderate heat until reduced to 1 1/4 cups, about 1 hour. Strain the lamb sauce into a small saucepan and spoon off the fat. Season the sauce with salt and pepper and keep warm.

Preheat the oven to 400°. Light a grill or preheat a grill pan. In a small bowl, combine the chopped parsley, chopped thyme and the remaining 2 tablespoons of garlic. Season the lamb racks with salt and freshly ground black pepper and coat with the herb mixture. Drizzle the lamb with olive oil and oil the grill or the grill pan. Grill the lamb over moderately high heat, turning once, until browned all over, about 5 minutes. Transfer the racks to a sturdy baking sheet.

Roast the racks of lamb for about 15 minutes, until an instant-read thermometer inserted in the center of the meat registers 130° to 135° for medium-rare. Let the racks rest for 15 minutes.

MEANWHILE, MAKE THE GREMOLATA PESTO In a medium skillet, toast the pine nuts over moderate heat, stirring, until they are golden, about 5 minutes. Let the toasted pine nuts cool slightly. Transfer the toasted pine nuts to a blender. Add the parsley leaves, garlic and grated lemon zest and pulse to combine. Add the olive oil and process until smooth. Season the gremolata pesto with salt and pepper.

Reheat the sauce. Carve the racks of lamb into chops and serve the chops with the sauce and pesto.

MAKE AHEAD
The sauce and gremolata pesto can be refrigerated overnight.

NOTE
Ask your butcher to french the racks of lamb (meaning scrape the fat and gristle from the bones); also be sure to ask the butcher to reserve all trimmings.

Stuffed Sweet Potatoes with Beans and Greens
INGREDIENTS
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

Roasted Carrot and Avocado Salad with Citrus Dressing

When I first saw this Roasted Carrot and Avocado Salad with Citrus Dressing in Food & Wine I thought: "Hmmmm... interesting but it looks like a lot of work for a salad."  Thank goodness Michael is not so easily discouraged.  It was DELICIOUS and unique and totally worth the little bit of extra time!

INGREDIENTS
1 pound medium carrots
2 teaspoons cumin seeds
1 chile de árbol or other small red chile
Kosher salt
Freshly ground pepper
2 garlic cloves
1 teaspoon thyme leaves
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 orange, halved
1 lemon, halved
Four 1/2-inch-thick slices of ciabatta bread
3 Hass avocados, pitted, peeled and cut into 6 wedges each
8 ounces assorted greens, such as watercress, spinach or mesclun
2 cups baby arugula
2 tablespoons unsalted roasted sunflower seeds
1 tablespoon roasted sesame seeds
1 tablespoon poppy seeds
3 tablespoons low-fat sour cream mixed with 1 tablespoon of water

Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.

In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.

Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.

Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.

Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.

Beet and Orange Salad

I've been obsessed with oranges lately.  They're always on sale this time of year and so yummy!  One of our favorite salads that I just threw together is so simple, easy and delicious.  Just mix the following together:

Salad greens (I usually use spring mix or baby arugula)
Sliced beets (I boil and slice, but you can roast or buy it pre-cooked at Trader Joe's)
Coarsely chopped pecans (You can use walnuts or pine nuts too)
Dried cranberries (or golden raisins)
Goat cheese, sprinkled on top
Freshly ground pepper
Balsamic Vinaigrette (We love Trader Joe's brand)
Peeled and sliced oranges, arranged on top

So pretty and so yummy.  Enjoy!

Brussels Sprouts with Chestnuts and Bacon (& Michael's birthday)

HAPPY THANKSGIVING!

We are so grateful for good food, good friends, and wonderful (and growing) family.  Today we're going to our friend's annual Thanksgiving potluck and we were tasked to bring "a green side dish that did not include peas."  Thanks to Food & Wine, this is what we're bringing and it is as delicious as it sounds!

INGREDIENTS
3 pounds brussels sprouts, halved lengthwise
6 slices thick-cut bacon, cut into 1/4-inch dice (6 ounces)
4 tablespoons unsalted butter
20 vacuum-packed peeled whole chestnuts, thinly sliced
Salt and freshly ground pepper
1/2 cup Turkey Stock

Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, about 7 minutes. Drain well.

Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the Rich Turkey Stock, simmer until heated through and serve.

NOTES: If you prefer to roast fresh chestnuts instead of using vacuum-packed ones, cut a slit in the shell of each chestnut with a serrated knife. Roast the chestnuts in a cast iron skillet in a 400° oven for 20 minutes or until tender. Peel them as soon as they are cool enough to handle. If you have difficulty peeling them, reheat them for 5 minutes to further loosen their skins.

Michael's parents came up last weekend just in time for Michael's birthday!  We had a DELICIOUS dinner at one of our favorite restaurants BlackSalt.

We also took advantage of the gorgeous late autumn weather to drive up alongside the Potomac River into Maryland among the horse farms and civil war sites.

And last but not least, we had a beautiful hike through Rock Creek Park in DC to see the last of the autumn leaves.

So much to be thankful for...

Chickpea and Tomato Salad with Fresh Basil

This recipe was a Pinterest find... and it's definitely a keeper!  My only regret is that I didn't try this earlier in the summer when fresh cherry tomatoes and basil were coming up in our balcony garden.

But better late than never!  This recipe is so super easy and really fast - AND it's even better as a leftover for lunch the next day after all the flavors sit over night.  Great alternative to a boring side salad!

INGREDIENTS
1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

Blistered Snap Peas with Mint

DELICIOUS!  And just in time for summer meals!

Thanks, again, Food & Wine!  And thanks AGAIN to the wonderful (and handsome) chef!

INGREDIENTS
1 tablespoon pure olive oil
2 pounds sugar snap peas, ends trimmed and strings discarded
1 1/2 tablespoons lemon olive oil (see Note)
Flaky sea salt, such as Maldon
1/4 cup mint leaves, torn

Preheat the oven to 500°. Set a large, ovenproof skillet over high heat until very hot, about 2 minutes. Add the pure olive oil and swirl to coat the pan. Add the snap peas, toss a few times and transfer the skillet to the oven. Cook for 2 minutes, then carefully toss the peas a few times. Return the skillet to the oven and cook for 2 minutes longer, until the peas are crisp-tender. Toss the peas with the lemon oil and season with salt. Transfer to a serving bowl. Scatter the mint on top and serve.

NOTES: Olive oil pressed or infused with lemon is available at most supermarkets and specialty food stores.

Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

Ever thought about roasting green beans?  Me neither... until this recipe... of course, in Food & Wine.

We served this as a side dish, but this is definitely hearty enough to be a meal by itself.  I have a feeling we'll be making this easy and quick recipe all spring and into the summer.  Delish!

INGREDIENTS
2 pounds small new potatoes
1 pound green beans
7 1/2 tablespoons olive oil
3/4 teaspoon salt
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
1/4 pound sliced soppressata or hard salami, cut into quarters
1/2 pound salted fresh mozzarella, cut into 1/2-inch cubes, at room temperature
1/2 cup chopped flat-leaf parsley
1/4 teaspoon fresh-ground black pepper
2 teaspoons lemon juice

Heat the oven to 450°. On a baking sheet, toss the potatoes with the green beans, 3 1/2 tablespoons of the oil, 1/2 teaspoon of the salt, and the dried thyme, if using. Roast in the center of the oven for 20 minutes. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using. Roast until the vegetables are golden and tender, about 10 minutes longer. Transfer the vegetables to a large bowl.

Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss. Add the lemon juice and toss again. Let stand for 5 minutes to absorb the dressing before serving.

Variations:
• Line the plates with thin slices of prosciutto and top with the salad.
• Add a roasted, peeled, seeded, and sliced red bell pepper.
• Add a quarter cup of halved and pitted black olives.

Quinoa Salad with Orange-Cumin Vinaigrette

We had some vegan and vegetarians at the Cookie Swap so Michael searched Vegetarian Times for a winter vegan recipe.  I got several compliments from non-vegans/vegetarians that wanted the recipe so here it is!  Healthy and delicious quinoa... always a hit.

INGREDIENTS
1/3 cup sliced almonds
1 cup quinoa, rinsed and drained
1/4 tsp. salt
1/3 cup dried apricots, diced into small pieces
1/3 cup raisins
1/3 cup fresh orange juice
1 shallot, finely chopped (2 Tbs.)
2 Tbs. chopped fresh parsley
2 Tbs. chopped cilantro
2 Tbs. chopped fresh mint
1 Tbs. grated orange zest
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbs. olive oil
2 oranges, peels sliced off and sections cut out

Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.

Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.

Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.

Betterave Rotie Au Fromage De Chevre

This recipe is one of our all-time favorites and definitely a crowd pleaser at dinner parties.  This is one of many recipes that we love in Cooking in Provence and the perfect recipe to use up my autumn arugula!

Roasted Beetroot with Fresh Goats' Cheese

INGREDIENTS
2 large cooked beetroot (you can also find pre-cooked beets at Trader Joe's that work great)
Salt and freshly ground black pepper
4 tbsp walnut oil
7 oz. fresh goats' cheese
1 bunch arugula (or rocket salad)
3.5 oz. sun-dried tomatoes (we use the ones in a jar)
3.5 oz. olive oil
2 tbsp balsamic vinegar

Pre-heat oven to 375 degrees.

Cut beets into wedges and lay flat on a casserole dish.  Season them with salt and pepper and pour oil over the beets.  Roast the beets for 15 minutes on each side.

Chop goats' cheese into chunks and julienne sun-dried tomatoes if not yet sliced.

Sprinkle cheese, arugula and sun-dried tomatoes over the warm beet wedges.  Drizzle with olive oil and vinegar, add more freshly ground black pepper, toss, serve, and ENJOY!

Crostini with Prosciutto, Goat Cheese and Fig Jam

Here's a appetizer that we intended to serve at our dinner party but we ran out of time and HAD to eat them all ourselves!

I found this recipe on a fun new blog The Italian Dish while looking for fig recipes.  If only I could find fresh figs in DC to accompany these delicious little bites, this presentation would have been perfect.

Although sweet basil is probably easier to find in the supermarket, we used thai basil from our balcony garden instead.  It gave it a little more punch and the leaves were the perfect size!

INGREDIENTS
1 fresh baguette
1/8 cup olive oil
sea salt or kosher salt
4 ounces goat cheese, plain, at room temperature
6 tablespoons fig jam
3 slices prosciutto, each cut in half
6 fresh basil leaves
(makes six crostini)

Preheat oven to 375 F degrees.

Slice six 1/2-inch slices of bread from the baguette. I slice mine slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly.

Spread some goat cheese on each crostini. Spread about a tablespoon of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.

Pasta With Anchovies and Arugula

I saw this recipe on the NY Times this weekend and Michael quickly determined that we would make it that day!  Now it's one of his favorite go-to recipes.

The Minimalist posted a quick and easy video that will convince you to make this tonight too!

Pasta With Anchovies and Arugula
INGREDIENTS
Salt
4 tablespoons extra virgin olive oil
4 large cloves garlic, peeled and slivered
8 anchovy fillets, or more to taste, with some of their oil
1/2 teaspoon or more crushed red pepper flakes
6 cups arugula
1/2 pound linguine or other long pasta
Freshly ground black pepper

1. Bring a large pot of water to boil and salt it.

2. Put the oil in a deep skillet, and turn heat to medium. A minute later, add the garlic, and then the anchovies and red pepper flakes. When the garlic sizzles and the anchovies break up, turn the heat to its lowest setting.

3. Cook the pasta until it is tender but not mushy. Reserve 1 cup cooking liquid, and drain. Add pasta to skillet, along with enough reserved cooking water to make a sauce. Off the heat, combine the pasta with the greens. Add salt and pepper to taste. Toss, taste and adjust the seasoning and serve.

Easy, Healthy, Delicious Sauteed Kale

The last month or so, I've been seeing these big bags of dark, leafy greens in the supermarket.  Didn't pay much attention to them... but I will from now on!

Kale is a highly nutritious vegetable with powerful antioxidant properties and is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium (thanks wikipedia!)

So, like I said, I didn't pay much attention to them at Safeway until Dad and Mom Merschat brought us two bags of kale from their garden.  Well how the heck do you cook this stuff?

We tried this Sauteed Kale recipe last night because it was super easy and we had all the ingredients already.  Thanks Bobby Flay... YUM!

INGREDIENTS
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Maple-Ginger Roasted Vegetables with Pecans

This year, we stayed in DC for Thanksgiving.  Elizabeth invited us to her friends Lolly and Jay's home out in Vienna, Virginia.  There were 16 guests (8 per table) and we brought pumpkin pie and maple-ginger roasted vegetables with pecans.  Both were a big hit and we found a great new recipe in Food & Wine!

As always, we're very thankful for good friends and good food.

INGREDIENTS
1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

DIRECTIONS
Preheat the oven to 425°. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown.

Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

To make in advance: The roasted vegetables can be kept at room temperature for up to two hours before serving.

Definitely a crowd-pleaser!

Red Pepper Hummus

Here's Michael's famous red pepper hummus that we served at Victoria's shower.  It's so easy and delicious, we pretty much serve it at all our buffet-style get-togethers (wedding showers, cookie swap, New Year's parties, etc.).  I think Michael used a recipe from epicurious but of course he roasts his own red peppers (he is quite the purist)!

INGREDIENTS
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1 roasted red pepper, chopped (or 1/2 cup chopped drained roasted red peppers from jar)

DIRECTIONS
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Garnish with paprika, olive oil and parsley.

Serve with veggies and/or pita chips.

Sweet and Sour Green Beans

When I first heard sweet and sour with green beans, my first reaction was PASS.  But thank goodness for Michael because he did not pass on this Food and Wine recipe and they are a simple and yummy variation to all the fresh green beans we'll eat in the spring and summer.  Like I mentioned in a previous post, it goes great with trout!

INGREDIENTS:
3/4 pound green beans
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
2 tablespoons cider vinegar
1 teaspoon sugar
Salt and freshly ground pepper

DIRECTIONS:
Place the green beans in a steamer basket set over a large saucepan of boiling water. Steam until bright green and crisp-tender, about 5 minutes.

In a medium skillet, heat the oil. Add the shallot and cook over high heat, stirring, until softened, about 2 minutes. Add the vinegar and sugar; stir to dissolve the sugar. Remove from the heat and add the beans. Season with salt and pepper, toss well and serve.

Wild Rice and Brown Rice Salad With Walnuts and Asparagus

Spring is finally here... and so is asparagus!  We made this for Mom and Dad Merschat and it was an overwhelming hit.  So easy, delicious, and healthy!  This is the perfect side dish in any season.

From the NYTimes:


I love the contrast of textures and colors in this salad. The wild rice is earthy, and the brown rice nutty; both are chewy in different ways. Walnuts and walnut oil not only add perfect complementary flavor and crunch, but also contribute healthy omega-3 fats to the mix.

INGREDIENTS:
For the walnut vinaigrette:
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt, preferably kosher salt, to taste
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup walnut oil
1/4 cup extra virgin olive oil

For the salad:
5 cups chicken stock, vegetable stock, or water
1/2 pound asparagus, ends trimmed, cut in 1-inch pieces and steamed 4 minutes
1 cup wild rice
Salt, preferably kosher salt, to taste
1/2 cup short-grain brown rice
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh herbs such as chives, dill, tarragon or marjoram
1/3 cup shelled walnuts
Freshly ground pepper to taste

DIRECTIONS:
In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl.

Meanwhile, in another saucepan, combine the brown rice, the remaining water and salt, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until the rice is tender. Remove from the heat. If any liquid remains in the pan, drain. Add to the wild rice.

While the rices are cooking, make the dressing. Whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss at once with the warm rice. Add the asparagus and the remaining ingredients, and toss together. Taste, adjust seasonings and serve.

Yield: Serves six (if served as meal. Serves more if served as side dish)

Advance preparation: You can make this up to a day ahead of time, but don’t add the asparagus and herbs until shortly before serving.