Cucumber, Corn + Tomato Salad

Feta, fresh dill and lime juice are the stars of this flavor-filled salad.

This über easy salad is perfect for these warm evenings we've been getting lately. Bulgarian style feta, fresh dill and lime juice add boosts of flavor to this refreshing salad.  

• 3 persian cucumbers, diced
• 2 roma tomatoes, diced
• 1/2 small red onion, diced
• 1/4 cup chopped dill
• juice of one lime (or small lemon)
• 2 tbs extra virgin olive oil
• 1/2 bulgarian style feta, crumbled*
• sea salt
• cracked black pepper

*you can use any type of feta. I happened to have the Bulgarian style feta on hand. It is a bit saltier and creamier than Greek feta, and full of flavor.

In medium bowl, add corn, tomatoes, cucumbers, onions and dill.  In small bowl, combine lime juice, olive oil, and dill.  Pour over salad and stir to combine. Season with salt and pepper, to taste. Top with feta and voilà! Serve as a side or pair it with a crisp Sancerre and enjoy as a main dish. Bon appétit!

Roasted Winter Squash + Brussel Sprouts

• 1/2 lb. pumpkin*, peeled and cut into 1" inch pieces
• 1/2 lb large brussel sprouts (about 10), washed, ends cut off and halved
• 4 cloves garlic, chopped
• coarse sea salt
• cracked black pepper
• blue tuscan rosemary (this is what I had on hand, but feel free to substitute any variety of rosemary)

I thought I was working with your everyday pumpkin when I set out to make this dish. It looked like a small pumpkin and had the same consistency prior to cooking. *When it came time to tasting the dish, however, the pumpkin was much sweeter than what I've made in the past. I took to the handy internet and it turns out that what I cooked was actually red kabocha squash (similar to kabocha, but slightly sweeter). Apparently, though usually dark green in its outer color, some varieties are bright orange on the outside.

I personally really enjoyed the slightly sweet and savory combination, and think this recipe would work great on various types of winter squash.

Preheat oven to 400 degrees F.

In medium size roasting pan, combine pumpkin, brussel sprouts. Drizzle olive oil over vegetables, using your (washed or with food handling gloves (yes, I keep a box on hand), of course!) hands to cover the vegetables in the oil. Add chopped garlic, sprinkle sea salt and cracked black pepper to taste, and rosemary. Using a wooden spoon, mix up all ingredients one last time and place in oven.

Cook for 25 minutes, then lightly mix vegetables to ensure even cooking. Reduce to 375 degrees and cook for another 15-20 minutes. Using a fork, check consistency: the squash should be tender and the brussel sprouts should be slightly caramelized, slightly tender, but not mushy.

Serve as a side with your favorite fish, or atop a heap of quinoa for a hearty veggie bowl. Bon appétit!

Banana Date Walnut Bread (And It's Vegan!)

There's been a high demand for a vegan version of my banana bread in the household lately, so I've been up to my elbows baking. As most of you know, I'm not a natural baker, so it's definitely been a practice in following the rules. You can't just feel your way through baking, like you can for other forms of cooking. But I've managed to keep the creative flow by experimenting with variations of recipes, and I think I've come up with a pretty good one. 

The key is: don't skimp on the bananas! 

I was baking two batches last week and fell just a little short on bananas with the second one; the difference in taste and moistness was apparent. The bananas should be ripe, with no green on the skin! This ensures their natural sweetness, thus requiring less sugar than a lot of other recipes.

• 1/2 cup brown sugar (not packed)
• 2 cups all-purpose flour
• 3/4 tsp sea salt
• 3/4 tsp baking soda
• pinch of nutmeg
• pinch of cinnamon (you can use up to 1/4 tsp; I'm sensitive to the flavor so I prefer to use less.)
• 4 medium ripe bananas (mashed, not pureed)
• 3 tbs olive oil (or coconut oil)
• 1/2 cup chopped dates
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1 tsp apple cider vinegar
• 1/2 cup chopped walnuts

Preheat oven to 350 F.

In medium bowl, mix sugar, flour, baking soda, cinnamon, nutmeg and salt. In large bowl, mash bananas. Add oil, vanilla extract, and dates. Stir until combined. 

In separate bowl, whisk together almond milk and vinegar. Let stand 2-3 three minutes, then add to banana mixture. You might be wondering, why are we adding vinegar to banana bread? I thought the same thing when I first came across recipes that included this step. Think of it as a vegan "buttermilk" that adds a lightness to the final product. 

Add dry ingredients to the wet, stir together. Be careful: too much stirring and you will end up with a dense loaf! Fold in walnuts. 

Lightly oil a 9 x 5 loaf pan. I used one of those spray misters to get an even coating with less oil.  Pour banana bread mixture into pan and pop into oven for 45-50* minutes. When done, a toothpick inserted into the center of the bread should emerge clean. Place on cooling rack for 15 minutes. Then slice, serve and enjoy!

*Due to oven variations, I advise to check on the banana bread after about 40 minutes. 

Corn, Edamame + Arugula Salad

In honor of Mother's Day, my siblings and I got together and made brunch for the family. This refreshing salad, with the peppery kick of arugula and lemon-mustard vinaigrette, was the perfect accompaniment to some of the richer dishes. It's quick, delicious and visually appealing. 

This colorful salad is perfect for a light lunch, or pair it with a quiche for your next brunch!

Salad:

• 1 (7 oz.) bag wild arugula
• 2 cups shelled edamame (I used Trader Joe's frozen edamame, defrosted)
• 2 cups white corn 
• 1 roma tomato, diced
• 1/4 cilantro, chopped

Wash arugula, drain and pat dry. In large bowl, combine ingredients. Drizzle with lemon-mustard vinaigrette and toss lightly. Serve with a slice of quiche, frittata, or tea sandwiches. Voilà, brunch is served. 

 

Lemon-Mustard Vinaigrette:

• juice of 1 large lemon
• 2 tablespoons Dijon mustard
• 1 medium garlic clove, minced
• 1/2 cup extra-virgin olive oil
• 1/2 tsp fresh cracked black pepper
• coarse sea salt, to taste

In small bowl, whisk together above ingredients. Drizzle a few tablespoons of the vinaigrette over salad and toss lightly, adding more if desired. Remaining dressing can be stored in an airtight glass container for 3-4 days. 

Banana-y Banana Bread

This banana bread isn't for everyone. It's for the real banana lovers, the ones who love anything and everything banana. I think the key to a great banana bread is that it's moist and actually tastes like the fruit it's named after. I can't count how many times have I've excitedly reached for a slice, only to find it dry and tasteless. Here, I add an extra banana to combat both those issues. After experimenting with several recipes, I came up with this concoction for a simple to make and moist banana bread.

• 4 medium bananas, really ripe, mashed
• 1 2/3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pure vanilla extract
• 1/3 cup unsalted butter
• 1/2 cup chopped walnuts
• pinch of salt
• 1 cup brown sugar
• 1 egg

Preheat oven to 350 degrees.

In large bowl, cream sugar and butter. I found that brown sugar doesn't whisk into the butter as easily as white sugar does, so use a wooden spoon instead. If you find the brown sugar and butter start clumping, use the flat side of the spoon.

In separate smaller bowl, whisk egg and vanilla. Add to the creamed sugar and butter. Then add flour, baking soda and a pinch of salt, and stir just until wet and dry ingredients are combined. Fold in walnuts. Note: too much stirring and you will end up with a dense loaf, so don't over-stir!

Evenly spray a 9"x5" loaf pan with non-stick spray coating. Pour batter into pan and bake for 50-60 minutes, until a toothpick comes out clean. I would check a few spots with this particular recipe, as you might just be hitting a piece of banana and not the actual bread. Cool on rack, then transfer to plate and serve. (Though my mom and I sliced off a couple of piping hot pieces and they were amazing right out of the oven!)

Perfect with coffee or tea, I could eat this everyday. Hope you enjoy!

Kitchen Tip: Don't Toss Out Those Beet Greens!

Don't toss out those beet greens -
those hearty leaves and stalks are full of nutritional value and great taste.

Some of you may already know this but next time you're at your local farmer's market buying beets, don't throw away those greens at the end of your beets. I had bought beets countless times from the market and it would generally go the same way each time. I would pick out the bunch of beets I wanted and then hand them over to the person at the register, who would then twist off the stalks with their flowing leaves and heap them onto a pile of similarly discarded vegetables.

Then one day something different happened. I found myself once again buying beets and the gentleman, instead of tossing aside the stalks, asked me if I'd like to take them home. "Really? What would I do with them?" I had always figured they were inedible so I hadn't given them much thought. He gave me a knowing smile that said I had some things to learn. "Cook them up! They're good for you." He shared that he had been cooking with them for years, using them the way you would spinach, chard or collard greens.

Ever since then, I make sure to pick out the freshest looking bunch with bright green leaves still in tact. They don't hold up as well as the beet root itself so cut and store them separately and try to cook them within a few days.

Here's a quick and easy way to prepare them:

• 2 cups chopped beet leaves
• 1 cup chopped beet stalks
• 4 cloves garlic, minced
• olive oil
• salt + pepper
• juice of 1/2 lemon

Heat 3 tbs olive oil. Add minced garlic and cook for 15-20 seconds, stirring to keep them from burning. Add chopped stalks and sauté for approx. 4 minutes. Then add leaves and continue to cook for another 4-5 minutes. At the end, stir in lemon juice and sprinkle with salt and pepper to taste.*

*Alternative version: At the end, stir in lemon juice, 1 tbs soy sauce, 1 tsp honey + pepper. I tried this and the touch of honey adds a slight sweetness to contrast the delicious bitter greens. If trying this version, skip the salt.

You can add these colorful beet stalks and leaves in pretty much any dish
that calls for chard or spinach, such as frittatas, soups and quinoa.

Tofu Steaks with Baby Oyster Mushrooms + Carrots

Oysters. Chanterelles. Enoki. Portabellos. Shiitake. I love all types of mushrooms, and with their varying tastes and textures it can be fun to experiment with different recipes. Yesterday, I came upon these lovely baby oyster mushrooms and I couldn't resist taking them home. I stir fried these babies with some flavorful carrots and served them with lightly pan-fried tofu steaks. 

• 1 package firm tofu
• 2 cups baby oyster mushrooms, bottoms trimmed
• 3 cloves garlic, minced
• 1 tsp ginger, grated 
• 1 medium carrot, sliced thinly on the bias
• 2 tbs soy sauce
• 1/2 tsp chili pepper, minced (cerrano or jalapeno)
• salt and pepper
• olive oil

Prepare Tofu:

Tofu "Steaks"

Slice tofu so you have four "steaks" approximately 3" x 3"in size. Place on paper towel-lined plate to drain and pat dry. Season each side with salt and pepper. In large non-stick skillet, heat 2 tbs olive oil. Place the four tofu steaks in pan and cook for 3-4 minutes, until lightly crispy and browned. (To check, lift edge gently with a fork.) When done, carefully flip them over and cook the other side until equally crisp.  

                                                                                                             

Stir Fry:
Heat 2 tbs olive oil in large non-stick pan. Add garlic, ginger, chili pepper and carrots and cook on high heat for 4-5 minutes, stirring with wooden spoon to prevent from burning. Rinse mushrooms* and add them to pan. Add soy sauce and 1/2 tsp fresh cracked black pepper. Optional: sprinkle salt to taste. Cook for 4-5 minutes on high heat, stirring occasionally. Serve over tofu steaks.

*There has been much debate over the years on whether or not to wash mushrooms, but I say go ahead and rinse away.

Serve as a starter or a main course. 

Crazy for Kalamatas

Sorry, sorry, sorry dear blog of mine. I know I've neglected you all summer, but I promise to try and be better! Happy to be back to my beloved farmer's market, I've been creating some cool and refreshing salads to beat the crazy heat these days. For me, the key to the perfect salad is using fresh ingredients with contrasting colors and full flavors, pleasing to the eye as well as the palate. A craving for kalamata olives inspired this medley -the olives' rich and briny taste go perfectly with the subtle flavor of the beets. It's easy to make and is perfect for a midday lunch or al fresco dinner.

Golden beets add a splash of sunshine to this salad.

One cup cherry tomatoes, halved
Two medium golden beets, roasted* and diced
10-12 kalamata olives, halved
2 tbs crumbled feta

balsamic vinegar
olive oil
sea salt
cracked black pepper

Combine cherry tomatoes, golden beets, and kalamata olives in medium size bowl. Add a sprinkle of sea salt, 1/2 tsp cracked black pepper and 1 tbs balsamic vinegar. Drizzle a teaspoon of olive oil and toss lightly. Top with crumbled feta and serve. Perfect accompaniment to a main dish, or enjoy on its own with a piece of crusty french bread.

*The beets can be roasted a day before and kept in the refrigerator to chill until needed.

Brussel Sprouts Madeira

I'm a huge fan of brussel sprouts. I could probably eat them several times a week and not get tired of them -which is a bit surprising considering that just up until a few years ago, I had a strong aversion to these funny little vegetables.

If you follow my blog, you've heard my dismay at being sheltered from many "all-American" vegetables while growing up in a traditional Indian home. I discovered asparagus and artichokes in college and was instantly in love. Brussel sprouts, on the other hand, took a while before entering my food repertoire. I blame it on the media (who else?). The kids in the various tv shows I used to watch seemed to always complain whenever they found brussel sprouts on their plate. "Mom, do I have to eat these? I hate brussel sprouts." And to be honest, they didn't look that appetizing to my ten-year-old self. They looked like miniature cabbages and when I asked my best friend what they tasted like, all she had to say was, "they're kind of mushy." Yum.  

Fast forward to today and I'm obsessed with creating delicious variations with these lovely green gems. It seems like every menu you look at these days features brussel sprouts. They've seemed to join the likes of kale and burrata in the restaurant scene. They really are an easy vegetable to work with so I can see why they've jumped in popularity. You can blanch them, sauté them, roast them. You can cook them whole, halved or shaved. And in just a few minutes you can have an easy and tasty side dish, like this brussel sprouts with madeira wine.


Brussel Sprouts Madeira

• 10-12 large brussel sprouts
• 2 garlic cloves
• 4 tbs (1/4 cup) Madeira wine
• 3 tbs fresh finely chopped parsley
• 1/2 tsp coarse sea salt
• fresh cracked black pepper
• olive oil

Wash and trim stems of sprouts. Then using a mandoline or a sharp knife, thinly slice the Brussels sprouts. Mince garlic cloves. Heat 3 tbs olive oil in medium saute pan. Add garlic and cook, stirring, for about 30 seconds. Add shaved brussel sprouts and parsley; toss lightly to evenly coat with the oil and garlic. Allow them to cook on medium to high heat for a minute, then add Madeira and cook for 2-3 more minutes. Add salt and pepper and toss lightly. Bon appetit!

Easy Burrata Bruschetta

Perfect appetizer, or pair with your favorite glass of wine and enjoy as a light dinner.

Burrata. It's on every trendy menu in town. If there is a dish with burrata in it, on it, or near it - I want it. I still remember the first time I tried it. It was several years ago when a friend had ordered it as an appetizer, and my first reaction as I watched him scoop up the gooey looking cheese was, "that does not look very appetizing." I didn't say it, of course, but I clearly remember thinking it. He offered me a bite and I was hooked. How had I never tried this deliciousness before? I had had all sorts of cheeses in my life but somehow had sidestepped this delectable dish. 

Trader Joe's: Basil, Artisan Sourdough Bread
and Organic Whole Wheat Pain Pascal 

Yesterday in the midst of a food-based conversation with a friend, I began having an intense burrata craving. (He tells me I have an unnatural obsession with this cheese. I'm starting to wonder if he's right.) My plan was to get some groceries at Trader Joe's, then hop over to Whole Foods for the burrata, but turns out TJ's carried it! I was hesitant to try it, but this quick fix would have to do. And it did. 

• 2 heirloom tomatoes, chopped
• 2 cloves garlic, minced
• 8-10 large basil leaves, chopped
• burrata
• extra virgin olive oil
• sea salt
• balsamic vinegar
• fresh cracked black pepper
• your favorite crusty bread/baguette, sliced (I tried the two breads pictured here, and they were both great.)

Preheat oven to 400 degrees. In medium size glass bowl, combine tomatoes, garlic and basil. Drizzle 3-4 tbs of olive oil and add a pinch of sea salt and black pepper to taste. Stir and let sit for 10-15 minutes. On baking sheet or sheet of foil, arrange slices of bread in a single layer. Bake for 5-10 minutes, until slightly browned and remove from oven. On each slice, spread some of the burrata and top with the tomato mixture. Drizzle balsamic vinegar on top and serve.  

Red Magic

a gingery red concoction

Just getting over a cold and I'm trying my best to get enough natural vitamins in me. Earlier in the week I made a kale citrus juice, and this morning instead of my regular chai fix, I decided to whip up another tasty concoction.

In your favorite juicer, combine the following:

• 2 red apples
• 1 large pomegranate 
• 2 large red beets
• 8 tangerines
• 2 large oranges
• 3 inches of ginger root (Warning: this may be too much ginger for most people. I wanted that extra kick so I doubled my usual amount.)

Serves 2-4.

Cheers!

Ginger + Garlic Kale

ginger + garlic kale

This dish is for all the ginger lovers out there. I actually used more than the 1/2 inch of ginger listed here, but I know not everyone loves ginger the way I do. If it's a flavor you prefer to do without, the dish is still pretty good on its own. 

• 1 medium bunch kale (chopped yield: approx. 2 cups)
• 1/2 inch ginger root, peeled and thinly sliced
• 2 cloves garlic, finely chopped
• 4 tbs water
• 3 tbs olive oil
• salt and fresh cracked pepper
• 1/2 lemon

Wash kale thoroughly and pat dry. Holding leaves tightly together, finely chop stems and leaves and set aside. In sauté pan, heat olive oil (medium to high heat). Add garlic and ginger and cook for 2-3 minutes. Once they've begun to soften a bit, add kale and water. Sprinkle a pinch of salt and pepper, and toss to combine all ingredients. Cover and cook for five minutes. Remove cover and continue to cook on high heat for 3-4 minutes, stirring it so it doesn't stick to the pan.

Transfer to plate. Squeeze a bit of fresh lemon juice on top and serve! 

Sweet Potato + Feta Crostini

sweet potato + feta crostini

Over the holidays, I experimented with sweet potatoes and tried a couple of variations of these crostini. I personally love the combination of sweet and savory, how the honey offsets the powerful feta and smoky cumin.

• 5 sweet potatoes, cooked and peeled
• 2 tsp ground dry roasted cumin
• pinch of salt
• 1 tsp black pepper
• feta
• honey
• baguette (or other favorite loaf)

In a bowl, mash cooled sweet potatoes with a fork. Add in cumin, salt and pepper. Slice baguette into 1/2 inch pieces and arrange on serving dish. Top each slice with about 1 tbs of the sweet potato and a few crumbles of feta. Drizzle honey on top and serve. Bon Appetit!

Note: this appetizer can be served room temperature or warm. If you prefer the latter, toast the slices of baguette lightly and mash sweet potatoes while still warm.

Chunky Avocado Salad

Chunky Avocado Salad

If you love guacamole as much as I do, you'll enjoy this guac-inspired salad that's perfect for a light lunch or midday snack.

1 small Haas avocado, ripe but firm
10 grape tomatoes, halved
1/2 small cerrano pepper, chopped
1/3 small white onion, diced
...
1/2 tbs olive oil
2-3 tbs fresh lemon juice
dash of sea salt
fresh cracked pepper (to taste)

Slice avocado in half, discard seed. Scoop out each half into bowl and cut into small pieces. Add tomatoes, cerrano pepper, and onions. In separate bowl, whisk lemon juice, olive oil,  sea salt and cracked pepper. Drizzle over salad and toss lightly with fork.

Enjoy over a bed of arugula, with sliced up baguettes...or with these crispy Wheat Thins Tuscan Herb flatbreads I'm addicted to (pictured above).

Five-Minute Fig Spread

I love figs. I only started enjoying their deliciousness a couple of years ago, always shying away from the unusual looking fruit. What do you do with it -bite into it? eat the skin? Turns out, it's just a matter of personal preference. Some eat every part but the stem, while others prefer to stick to the sweet, fleshy insides. I had previously tried fig jams and compotes, but had left the fresh fruit untouched -until now. I love scoping out my little farmer's market and whenever figs are in season, they become a part of my weekly shopping repertoire. They pair so well with so many flavors; figs with cheese, figs with chocolate, and of course -figs with wine!

Most recipes for fig spreads will require a bit of cooking and cooling down time, but this is my simple version with no cooking involved:

10-12 figs*
1 tsp honey
1 tsp key lime

*I used Black Mission figs, which have dark purple/black skins with a light pink-colored flesh, but there are several types of figs you can choose from.

Fig Spread -pairs well with brie, gouda and blue cheeses.

Wash and dry figs, then slice into halves. With a small spoon, gently scoop the insides out into a small bowl (the skin is really delicate). Mash the pulp with a fork. Add honey and lime juice and whisk lightly with fork. This recipe is so simple, you can make it just before your guests arrive; for those who prefer to plan ahead, prepare spread and refrigerate for up to three days.

Serve up with some fresh sliced baguette or crackers and your favorite cheese, or enjoy a simple breakfast of fig spread on toast!

Chai Smoothie

I know it might not sound that appealing at first -I mean, who puts fruit in their chai? But as most of you know, most of my creations come from random combinations and aren't necessarily by the (cook)book. My experimentations in the kitchen have led to some delicious concoctions (and of course, a total flop once in a while!).

This morning, I had made too much chai and was about to pour a second cup when I saw the fruit staring at me saying, "eat me instead." It was definitely the healthier option for breakfast. I couldn't decide and I knew if I poured the tea, I would forgo the fruit once again...and then I remembered my handy immersion blender.

Voila, breakfast.

1/2 cup blackberries
1 medium mango, peeled and sliced
1/2 cup cardamom chai (unsweetened)
1/2 cup organic milk

Using immersion blender, blend for 1-2 minutes on slow. Pour into glass. Enjoy!

* you can replace the chai and/or milk with any of your favorites -almond milk, rice milk, etc.

Garlicky Cilantro Sour Cream

• 16 oz. sour cream
• two cerrano chilis
• 6-7 cloves garlic
• 1 cup chopped cilantro
• juice of 1/2 small lemon
• 1-2 tsp salt
• olive oil

Pre-heat oven to 350 degrees. Place garlic cloves in foil. Drizzle with olive oil, then fold edges over to create a closed packet. In a separate piece of foil, wrap the (whole) cerrano chilis. (For a less spicy version, discard seeds prior to roasting.) Place both in a glass baking dish and place in oven for approx. 30 minutes.

Remove roasted garlic and chilis from oven and allow to cool. Once cooled, slice cerranos in half and discard seeds and stems.  Into food processor, add deseeded chilis, roasted garlic cloves, and remaining ingredients.


I served the spicy sour cream along side vegetarian enchiladas, but there are so many ways to enjoy it. Try it as a dip for veggies or crusty bread, toss into some cooked pasta, serve it up with grilled salmon, or top off your scrambled eggs for an extra kick -it pretty much tastes great with everything!

Take A Walk On The Sweet Side

Homemade jam and paneer toast.

This weekend, I had a couple of girlfriends and their families over for brunch. Instead of my usual brunch go-to's, I decided to change things up a bit. I strayed from the frittata and made an Indian-spiced egg scramble; instead of a savory strata, I tried my hand at a banana bread pudding; and in place of my planned masala toast, I made these little paneer-jam toasts.

I never would have thought to make a sweet dish from this ricotta-like cheese, but then remembered it's what my favorite dessert - ras malai - is made from, so why not?

Mix in some homemade jam (blueberry/ginger and peach/vanilla) and put the mixtures on lightly toasted sliced baguette for a perfect addition to your brunch menu. I can't take any credit for the delicious homemade jams, as they were provided by a friend, but for easy instructions on how to make the cheese, see my January post "Homemade Paneer."

Roasted Beets w/Soy-Ginger Vinaigrette

Anyone who knows me, or follows my blog, knows I have pretty much been obsessed with beets this past year. I love buying them, roasting them, concocting new dishes with them -perhaps because it's one of those vegetables I missed out on growing up in a pretty traditional Indian home. I'll also add asparagus, artichokes, and brussel sprouts to the list of vegetables I find myself drawn to over and over again, like I'm making up for lost time.

Roasted Beets w/Soy-Ginger Vinaigrette

• 4-5 small to medium size red beets w/greens 
• 4-5 small to medium size golden beets w/greens 
• 2 cloves garlic, peeled and finely sliced
• 3 tbs soy sauce
• 1/2 inch ginger root, peeled and finely chopped
• salt and pepper to taste
• 3 tbs soy sauce
• extra virgin olive oil
• 2 tbs rice wine vinegar

Preheat oven to 375 degrees. With paring knife, remove the tops and the greens (saving the greens) and wash beets thoroughly, leaving the skin on. Dry beets and place them in baking dish; cover with foil and bake for 45 to 60 minutes, or until a knife can slide easily through the beets. Allow to cool, then peel and quarter. 

In sauté pan, heat 2 tbs olive oil over medium heat. Add garlic and cook for one minute. Add beet greens and a pinch of salt, cooking until they are wilted and tender. Transfer to serving plate. Add beets on top and drizzle with soy-ginger vinaigrette.

Vinaigrette: In small bowl, combine 2 tbs extra virgin olive oil, soy sauce, rice wine vinegar and ginger. Add salt and freshly ground pepper. Whisk lightly. 

Note: this dish can be served warm or cold. I served this alongside various asian small plates and this asian rice salad:

http://joyofimperfection.blogspot.com/2011/12/asian-rice-salad-with-sweet-peas-and.html

Lemon Pesto Pasta

Last Sunday morning, I woke up completely having forgotten about the time change. I had a baby shower to attend and still had to make a pasta dish for the gathering. It wasn't until I got to the farmer's market that I realized I'd lost an hour and was now running way behind schedule. I sprinted through the market, grabbing herbs, lemons and fresh vegetables. I got home with only half an hour to prepare the dish, so I set my kitchen timer and got to it. If Rachel Ray can whip up a meal in "30 minutes or less," so can I!

Pot of water for pasta. Check.  Sauté pan for peppers. Check. 

Food processor for pesto. Check. 

• Main Ingredients:
• 1 (16 oz.) package rotini
• 2 medium red bell peppers, cored and sliced
  2 medium orange bell peppers, cored and sliced
  small bunch asparagus spears (I used the spears/top halves for this dish, saving the rest for a soup later)
  1/3 package extra firm tofu, drained and cubed

  olive oil 

  pinch of salt

In large pot, bring water to boil. Blanch* the asparagus, saving the water for the pasta. After removing the asparagus, add the rotini to the water and allow to boil for 7-9 minutes, until cooked al dente. In the meantime, heat olive oil in saute pan. Add sliced bell peppers and pinch of salt, cook over medium to high heat for several minutes, stirring so they don't burn. Turn heat off and allow to cool. Once rotini is done, drain in colander and run cold water through it. Transfer to serving bowl. 

*To blanch, prepare a bowl of ice water. Place asparagus in boiling water for 3-5 minutes (depending on width of stems), or until they turn a bright green. Remove from water and transfer to ice water. This method of "shocking" it in cold water allows for your asparagus to retain its texture without getting mushy.

No time to roast peppers? Saute them in olive oil on medium to high heat instead.
It's not quite the same, but will do when you're short on time!

Lemon Pesto:

• 3 cloves garlic
• juice of one small lemon
• 1 cups fresh basil leaves, packed
• 2 cups fresh parsley leaves, packed
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1- 1 1/2 cups olive oil
• [I didn't have any pine nuts or parmesan on hand, but if you don't have any allergies, I would add those as well.]
• 
  
• Add all ingredients to food processor and blend until it reaches a smooth consistency. Start off with one cup of olive oil and add more as needed. Add pesto into rotini and mix well. Fold in sautéed peppers, asparagus and cubed tofu into the pasta, and voila.

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