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Thank you for your support and enjoy the recipes!

Finger Lakes Fantastic Onion Burger

Olive oil
2- 3 garlic cloves, minced (Mullala Garlic)
1 medium onion, diced ( Jones Brook Produce)
Round wholegrain loaf (Kitchen Blessings)
1 lb ground beef from Bedient farms
Salt and pepper
sliced tomatoes (Seneca Vegetables)
Baby arugula or salad greens (Ambrosia Acres Family Farm)
Franjo farms Onion Garlic Asiago spread
nasturtium flowers for plate garnish, optional (Ambrosia Acres Family Farm)

In a small sauté pan, heat olive oil over medium heat. Add onion and garlic and sauté until translucent; set aside and allow to cool to room temp.

Slice bread into four wedges, then slice horizontally to form buns; set aside.

Mix garlic and onion with ground beef; season with salt and pepper. Form four triangular patties (they should be similar in shape to the buns) about ¼-inch thick. Grill over medium-high heat, flipping once, to desired doneness.

While burgers are cooking, lightly brush the insides of the bun with olive oil, and place face-down on grill to toast.

When burgers are ready, place arugula or salad greens and tomato on bottom half of bun. Top with burger, then top with other half of the bun spread generously with Onion Garlic Asiago spread. Garnish plate with nasturtium, if desired.


Quick Pickles
1 pint of pickling cucumbers (Gale-Wyn Farm)
1 bottle of Roasted Garlic/Red Wine Balsamic Vinaigrette (Chef Lerman)
Sprigs of fresh dill (Firefly Farm)

Wash cucumbers and cut on a diagonal into ¼-inch slices; set aside. Heat vinaigrette in a small saucepan over medium heat until it simmers. Add cucumbers, let simmer for a minute and remove from heat. Allow cucumbers to cool until slightly warm; add sprigs of dill and stir to mix. Cool to room temperature or chill before serving.


Height of Summer Tomato and Basil salad
1 pint of grape tomatoes, halved (Gale-Wyn Farms)
Fresh basil cut in a chiffonade (Seneca Vegetables)
Maple Lemon-Lime Basil Vinaigrette (Canadice Kitchens/Sugarbush Hollow)
Salt and pepper to taste

Toss tomatoes, basil, vinaigrette (start with a couple of tablespoons and add more if desired), salt and pepper.

Lime-kissed Fire Roasted Corn
Unshucked ears of corn (Jones Brook Produce)
Lime wedges
Salt and pepper

Heat grill to medium high. Peel back the corn husks, being careful not to remove them completely, and remove the corn silk. Pull the husks back up over the corn so the ear is covered by the husk. If necessary, tie a spare piece of husk around the end of the corn to keep the husk closed.

Place the corn in their husks on the hot grill; cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

Remove corn from grill and allow to sit for 5 minutes. Remove the husks from the corn, and rub the ears with lime wedges. Season with salt and pepper.

Market Fresh Peach Blueberry Lemonade
8 ripe peaches, washed and pitted
2 pints of blueberries, picked over and rinsed
1 whole lemon, rinsed
Honey, to taste

Combine peaches, blueberries, and lemon in a juicer and process. Taste, and adjust sweetness by adding honey if needed. Garnish with a lemon wedge and extra berries.

Roasting kohlrabi

See these things?


These are kohlrabi. Kohlrabi are in the broccoli family; both the root and the leaves are edible. Though they're available year-round (if you can find them; I only see them in this area through my CSA or sometimes at the farmers' market) they're most abundant in early summer.

So what do you *do* with them? Lots and lots; from Chow.com : "Cut into slices or wedges and add to Chinese stir-fry or Indian curry. Combine peeled kohlrabi with potato when making scalloped potatoes. Dip kohlrabi slices or sticks into tempura batter and deep-fry. Add shredded kohlrabi to coleslaw for extra crunch."

But for a very easy prep, remove the leaves, throw away the stems and any tough center ribs, then shred the leaves. Saute with a bit of olive oil and garlic; finish with salt and pepper. (Or use leaves in any recipe that calls for a slow-cooked green.)

As for the bulbs, pare away the tough outer skin then jump into Alanna's recipe for roast kohlrabi. Essentially, you'll dice the peeled kohlrabi, toss with olive oil, garlic and salt, then roast in a 450-degree oven for about 30 to 35 minutes, stirring the cubes every five minutes once you've reached the 20 minute mark. Once they're done, serve immediately as is, or toss with your favorite vinegar.

It really doesn't get much easier than that. The finished product is reminiscent of broccoli but better as the roasting caramelizes the kohlrabi's sugars and the garlic perks the whole thing up. So easy, so delicious.

Spicy Chickpea & Spinach Curry

What's with all the chickpea recipes lately?

Honestly, I don't know. I'm just drawn to garbanzos right now. They taste good (or rather, they taste good when you add yummy stuff to them) and they're high in protein and fiber.

And they're easy to deal with, as in this recipe. Throw them in with some spinach, tomatoes and spices, let cook for 20 minutes and voila! Dinner (and maybe lunch the next day).

It doesn't get much easier than that.

Spicy Chickpea & Spinach Curry (adapted)

2 (15 oz) cans of chickpeas, drained
10 oz. fresh spinach leaves
1 (28-ounce) can diced tomatoes
1 Tbsp. ground coriander
1 Tbsp ground cumin
1 Tbsp. garam masala
1 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a large pot over medium heat, combine all ingredients and stir to combine; cover pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

Spaghetti Squash Gratin

My new favorite vegetable to play with is Spaghetti Squash. Slice it open, cook it, shred it with a fork and poof! -- strands of squash that look like spaghetti.

It's dead simple to prepare: just slice it in half length-wise, scoop out the seeds, loosely cover each open half with plastic wrap and microwave until the sides are softened, about 10 minutes. Then carefully scrape the hot squash with the tines of a fork and you're ready to go.

Since this is a winter squash, and winter weather calls for rich and creamy comfort foods, I like using Spaghetti Squash in a gratin. This recipe has a bit of Italian flair; the creme fraiche or sour cream just provides creaminess, and the Parmesan, asiago, parsley, sage and garlic flavors take center-stage. (You can easily leave out the sage if you like, too.) The result is a flavorful, deeply satisfying dish that can be eaten either as an entree or a side.


Spaghetti Squash Gratin

1 spaghetti squash (2-3 lbs), halved lengthwise (stem to blossom end) and seeded
2 - 3 cloves garlic, minced
1 Tbsp chopped fresh thyme (optional)
2 Tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp coarsely ground pepper
8 oz Creme Fraiche or Sour Cream
1 cup grated Asiago or Parmesan cheese, or a mixture of both


Preheat oven to 450 degrees. Place squash, skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on high for 10-12 min, until tender.

Carefully run the tines of a fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain excess liquid, if necessary, and set aside.

Combine garlic, thyme, parsley, salt, pepper, creme fraiche/sour cream, and 2/3 cup cheese in small bowl. Fold into squash; place in shallow ovenproof 2 qt. casserole dish or glass pie plate. Top with remaining cheese.

Bake 20 min or until lightly browned. (For a little extra browning, finish under the broiler.)

Baked Blue Potato Chips

You can make baked chips with lots of kinds of potatoes, but aren't Adirondack blue potato chips fun?

The chips taste best, whether blue or of a"regular" hue, when hot from the oven. But you'll still want to chow down on them when they cool down -- if they last that long.


Baked Potato Chips

Potatoes (one makes a lot of chips, so choose accordingly)
Spray oil
Salt


Preheat the oven to 375-degrees F; spray two baking sheets lightly with some oil.

Slice the potatoes thinly, about 1/8-inch thick, using a mandoline and arrange them in one layer on the baking sheets. Spray slices lightly with the oil and bake 20-30 minutes or until they are golden throughout.

Transfer baked chips to a serving bowl, sprinkle with salt and enjoy.

Daring Bakers -- Lavash Crackers & Baba Ghanoush

Our DB hosts this month, Shel of Musings from the Fishbowl and Natalie of Gluten A Go Go, challenged us to make lavash, a type of flatbread, and a vegan dip of our choosing.

Although we were given the option of baking the lavash without gluten, I went for gluten. The recipe came together fairly easily, although I did have difficulty rolling the dough evenly, which resulted in the crackers browning unevenly. (Que sera, sera.) Still, the lavash was snappy (as it should be) and tasty with sprinklings of cumin and sesame seeds plus a bit of salt.

As for the dip, I've had a yen to make baba ghanoush all summer and it was great to finally have an opportunity to make it! It's an adaptation of the "Best Baba Ghanoush in the World" and the result really is fantastic.

Thank you to Shel and Natalie for a fun challenge!

Please visit Shel's blog for the lavash recipe, available both in gluten and gluten free versions!

Baba Ghanoush

1 large eggplant
2 to 4 Tbsp. tahini, plus more as needed
3 garlic cloves, minced
Juice of one or two lemons, plus more as needed
1 pinch ground cumin
Salt to taste
1 Tbsp.extra-virgin olive oil
1 Tbsp. chopped fresh flat-leaf parsley

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet and prick all over with a fork. Roast eggplant for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, let cool slightly, and peel off and discard the skin.

Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. (If you prefer a smoother dip, puree in a food processor.) Add 2 tbsp. tahini, garlic, juice of one lemon, and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Serve at room temperature.

Kosher-style Dill Pickles

Not that you'd know it by looking at my RSS feed, but I've done a lot of canning this summer. I started with blueberry jam, moved on to cherry jelly, and followed that up with salsa. But my favorite -- by far -- has been dill pickles.

Crispy and tangy with a hint of garlic (and of course, plenty of dill), these are perfect with a hot burger or a cold sub. They blow the storebought kind out of the water (...er, brine?).

KOSHER-STYLE DILL PICKLES
(adapted from a recipe by Sharon Howard)

Note: I didn't have eight, 1-quart jars, so I placed the extra cucumbers in a Tupperware container, covered everything with warm brine and added dill and garlic. After letting them marinate for two days in my refrigerator, they were ready to eat -- and delicious.

8 pounds pickling cucumbers, 4 to 5 inches long
4 cups white vinegar
12 cups water
2/3 cup pickling salt
24 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed Or 1/3 tsp. dill seed per jar

Prepare water bath canner and eight, 1-quart jars and lids.

Wash cucumbers, slice into spears, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required.

In a large stainless steel pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

In each jar, place 2 cloves of garlic, one head of dill or dill seeds, then enough cucumbers to fill the jar. Add one more garlic clove and a sprig of dill. Fill jars with hot brine, covering pickles completely while leaving 1/2-inch of head space. Seal jars, making sure to clean the jars' rims of any residue.

Process sealed jars in a boiling water bath for 15 minutes.5.Store pickles for a at least 3 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. Note: the brine may turn the garlic a bluish or greenish color. This is completely normal and is safe to eat.

Pasta with Swiss Chard, Raisins & Almonds

On Monday, we received a good portion of Swiss chard in our farm share, which I don't have very much experience with. So I was happy to find this recipe on Epicurious, adding a bit of pasta to turn it into a main meal based on Epicurious user recommendations.

I very much like how healthy this is: Swiss chard, almonds, raisins, and EVOO are very, very nutritive things to eat (better yet, use whole wheat pasta). Unfortunately, the final result here was a bit bland; everything just needed more "oomph" -- but this may be due to my tinkering with the recipe.

Next time, I'll increase the amount of smoked paprika (which was wonderful) and thrown in a bit of cinnamon and maybe cardamom to boot.


Pasta with Swiss Chard, Raisins & Almonds (adapted)

1 large, red onion, sliced lengthwise 1/4 inch thick
3 1/2 Tbsp. extra-virgin olive oil, divided
1/2 teaspoon smoked paprika
1 1/2 lbs Swiss chard
1/2 cup raisins
1/2 cup water
1/4 cup coarsely chopped almonds with skins
8 oz cooked, short cut pasta (such as fusili, penne, shells, farfalle, etc.), kept hot

After washing & drying the Swiss chard, remove the center ribs and slice into 1/4-inch pieces. Chop the leaves coarsely and set aside.

Cook onion and chopped chard ribs with 1/4 teaspoon salt in 3 tablespoons oil in a 5- or 6-quart heavy pot over medium heat, stirring until softened. Sprinkle with paprika and cook while stirring, 1 minute. Add the chopped chard leaves in batches, stirring frequently until wilted, then adding raisins and water. Cover and cook, stirring occasionally until chard is tender, about 7 minutes. When finished, toss with pasta and adjust seasonings.

While chard leaves are cooking, start preparing the almonds. In a small heavy skillet over medium low heat, cook the nuts in the remaining 1/2 tablespoon oil, stirring frequently until golden, 3 to 5 minutes. Sprinkle almonds over pasta and chard.

Serves 6.

Salad Pizza

Shane is a person who can eat salad for dinner. As in, that's all he eats as his main -- some greens tossed with red onions and a few tomatoes, dressed with oil and vinegar and perhaps a few hunks of goat cheese.

I am not that kind of person. For me, a salad as an entree signifies someone who is hungry but on a diet and so tries to sate their hunger both for thinness and food with a few green leaves. It's depressing -- not a recipe for a good meal.

There are a few (very, very few) salads that I don't view this way, but this is one of them -- probably because it tops a grilled pizza crust. And pizza can redeem almost anything, even salad. I absolutely love the heat of a crispy yet chewy bread paired with the coolness of the greens. It doesn't hurt that it's all perked up by a balsamic vinaigrette and a sprinkling of Parmesan cheese.

As much as I dislike salad, I could really go for one of these right now.

Salad Pizza

Salad, prepped anyway you like (the above is a romaine lettuce mix, with grape tomatoes and red onions tossed with Newman's Own Balsamic Vinaigrette and topped with grated Parmesan)
prepared pizza dough (recipe below)

Oil the grill and preheat to medium.

Divide dough into four equal pieces and roll out thinly. Brush both sides lightly with extra virgin olive oil.

Lay the dough on the grill, close the lid and let cook for about 3 minutes. Using tongs, flip crust over so that the grilled side is now facing up. Grill for another 5 - 7 minutes until the bottom is browned and crisp.

Remove crusts to plates and top with prepared salad.

Serves 4.

-------------

Basic Pizza Dough (source)
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil, divided
3 cups unbleached all-purpose flour
1 teaspoon salt


In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Pasta with Broccoli Rabe and Portobello Mushrooms

It's CSA season again! This is our first year with the UUCC CSA, supplied by the Fellenz Family Farm but in the past, we've been a part of the Fellenz CSA distributed from Geneva, as well as Peacework Farm's CSA based in Newark .

Monday was the first distribution day, delayed from May 19th due the cool spring's effect on the veggies. Typical of the early weeks in the season, we received a share chock-full of greens -- mizuna, tat soi, a lettuce that's name I'm blanking on, wild garlic, and broccoli rabe, plus a few stalks of rhubarb thrown in for good measure.

Along with the greens was a note from our farmer, Andy Fellenz, explaining how things are doing on the farm. (I'm going to have a chance to check things out for myself on Sunday during my farm work shift.) Andy also supplied a fantastic recipe for Pasta with Broccoli Rabe (aka, rapini) and Portobellos. I've altered it only slightly to suit my tastes but the original is a winner -- fresh and bitter broccoli rabb is grounded by the meaty mushroom's flavor and everything is perked up by the addition of garlic, Parmesan and extra virgin olive oil. (I just polished off the last of it for lunch.)

The recipe is easily adaptable: you could swap out the rabe for spinach or another cooking green; use a different kind of mushroom; add more (or less) garlic or flavor things with different herbs; use vegetable broth instead of chicken for an entirely vegetarian meal; or leave out the pasta entirely for a strictly veggie dish.

So whatever variant you choose, head to the local farmers' market, roadside stand or make use of the goodies in your CSA share and get cooking. You won't be disappointed.


Pasta with Broccoli Rabe and Portobello Mushrooms

8 oz whole wheat spaghetti or linguine
2 Tbsp. olive oil
4 medium garlic cloves, minced
8 oz Portobello or cremini mushrooms, sliced
1 lb. broccoli rabe, cut into 1 inch pieces
1 ½ cups reduced sodium chicken or veggie broth, plus more if needed
Salt and pepper to taste
Pinch of dried red pepper flakes
1 to 2 Tbsp. extra virgin olive oil
½ cup Parmesan or Pecorino cheese

Cook pasta until al dente, according to package directions.

While pasta is cooking, heat oil in a Dutch oven or large, deep skillet over medium heat. Add garlic and cook, stirring, about 20 seconds, making sure garlic does not brown.

Add mushrooms and cook, stirring frequently, until browned and all liquid evaporates. Remove mushrooms from pan and set aside.

Return pan to heat and add broccoli rabe and broth. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until broccoli rabe is tender, about 8 minutes. If needed, add more broth while broccoli rabe cooks.

Add mushrooms and stir. Add salt, pepper, and red pepper flakes. Adjust seasons to taste; add drained pasta and extra virgin olive oil and toss until heated through. Top with cheese and serve.
Serves 4.

Carrot Soufflé

You know what's delicious?

Carrot soufflé.

To be honest, it's not a real souffle, but it does have a light and airy mouth feel similar to its namesake. It's also sweet, colorful, packed with vitamins and --most importantly-- flavor.

If you're not a sweet side-dish kind of person --you shun candied yams at Thanksgiving, for instance --this recipe will not float your boat. (I wonder, though, if you could simply remove the sugar and come up with a more savory result that maintains the texture ... If anyone gives that a try, let me know!)

But if you do love sweet sides, run to the store (or, is your local the farmers' market open yet?) and stock up on ingredients. It's that good.

Carrot Soufflé (adapted)

2 pounds of carrots, chopped
2/3 c. granulated sugar
1/4 c. fat-free sour cream
3 Tbsp. flour
2 Tbsp. melted butter
1 tsp. baking powder
1 tsp. vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten

Preheat oven to 350-degrees F. Grease a 2-quart baking dish or a 10-inch pie plate; set aside.

Boil carrots for 15 minutes or until very tender; drain. Place carrots in a food processor and process until smooth. Add the rest of the ingredients and pulse to combine.

Spoon mixture into prepared dish and bake for 40 minutes or until puffed and set. Serve warm.

Serves 8.

Piselli con Asparagi e Basilico (asparagus, peas, and basil)

It might actually be Spring.

I'm not totally committed to that idea yet, because I live in Upstate New York and we had several inches of snow on the ground about two weeks ago, but I am hopeful. The sun is shining, the birds are singing, and it's supposed to get up to 68-degrees tomorrow.

My hope is further pushed along by fresh asparagus, tender peas, and hand torn basil. So simple, so green, so delicious.

Piselli con Asparagi e Basilico (asparagus, peas, and basil -- adapted)

1/4 cup finely chopped yellow onion

3 Tbsp. unsalted butter
2 bunches of asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)

In a 12-inch heavy skillet over medium heat, cook onions in butter, stirring frequently until just tender, about 4 minutes.

Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

Chicken and Parsnip "Fries" with Spicy Vinegar

Ohhhh, Parsnip. I love you.

Sure, you’re supposed to be the side complementing a roast chicken breast but, let’s be honest: you’re the star.

You made me eat each and every piece of you, sliced in thin strips, tossed in olive oil and sprinkled with salt and pepper. The high temperature of the oven softened you and then crisped up your edges. It gave you lovely bursts of dark color, carmelizing your sugars – sugars I wasn’t even aware you had.

You’re flavorful. You’re sweet. You’re earthy. You’re marvelous.

The chicken, perked up by the fiery and tangy notes of a homemade chile vinegar, was jealous. You, without adornment, were delicious.

I look forward to seeing you next time, Parsnip. You will be mine again very, very soon.


Chicken and Parsnip "Fries" with Spicy Vinegar (adapted)
1 1/2 lb parsnips
2 tablespoons olive oil, divided
2 chicken breast halves with skin and bone (1.75 lb)
1/2 cup distilled white vinegar
1/4 teaspoon dried hot red-pepper flakes

Preheat oven to 450-degrees F with rack in middle. Line a sheet pan with aluminum foil and spray generously with cooking spray.

Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil, spread onto prepared sheet pan and sprinkle with salt and pepper. Roast, stirring occasionally, while preparing chicken.

Rinse chicken, pat dry, then sprinkle salt and pepper. Spray a 12-inch heavy skillet with cooking spray and heat on high until the oil shimmers, then brown skin side of chicken, about 3 minutes.

Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.

While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, for 30 seconds. Pour into a cup and keep warm, covered.

Serve chicken and fries drizzled with spicy vinegar. Serves 2.

Kicked Up Green Bean Casserole

Kicked Up Green Bean Casserole: pretty, by casserole standards.

I've never been a fan of the traditional green bean casserole but Shane really likes it, so I'll make it on occassion -- most recently, for Thanksgiving. I'm not crazy about green beans anyway, and the regular recipe yeilds a bland-tasting and grey-looking casserole.

For Christmas dinner, however, I set out to find a better recipe -- and I did! Not only is it delicious, with loads of onion flavor, it's creamy and even attractive (by casserole standards, anyway). It only requires a couple of extra steps and ingredients, but it makes all the difference (plus, it actually comes together more quickly than the original). They've taken a casserole I normally turn my nose up at into something I crave in the middle of the night -- or right now, even.

Kicked Up Green Bean Casserole (adapted)

20 oz. frozen French-cut green beans
2 large red onions, finely diced
6 tablespoons butter, unsalted
2 (10-ounce) cans cream of mushroom soup (I used reduced fat)
Salt and freshly ground black pepper
1 (6 oz.) can French-fried onions


Blanch the French-cut green beans in hot water for about 3 to 5 minutes, drain and set aside to cool.

Preheat oven to 350-degrees F.

In a large skillet, saute the chopped onion in butter. Then add the cooled beans and saute for a couple of minutes. Add the canned mushroom soup and mix well. Season with salt and pepper.

Transfer to a greased casserole dish and top with French-fried onions. Bake in oven for about 10 minutes.

Butternut Squash Risotto

This butternut squash risotto an ideal dish for a cold, fall night. Like all good risottos, it's rich and creamy, with brimming with flavor from the chicken stock, white wine, and onion. The squash's flavor takes a backseat in this dish, but clearly, its sunny, bright color is at center stage.

All this needs is a glass of white wine, a good hunk of bread, and a crackling fire in the hearth.

Note: though the original recipe says this serves 4, we got at least 6 servings out of this.


Butternut Squash Risotto (adapted)

4 cups low-sodium chicken broth
2 cups dry white wine, divided
2 Tbsp. olive oil
1 large yellow onion, finely chopped
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. ground sage
1 small butternut squash, peeled, seeded, and grated (about 4 cups)
2 large cloves garlic, finely chopped
1 1/2 cups Arborio rice
1/2 cup (2 ounces) grated Parmesan

Warm the broth and 1 cup of wine in a small saucepan over low heat.

Meanwhile, heat the oil in a large pot over medium heat. Add the onion, salt, and pepper and cook for 4 minutes. Add the sage, squash and garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the reserved cup of wine and cook, stirring frequently, until the liquid is absorbed, about 3 minutes.

Add the broth/wine mixture, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan. Spoon into individual bowls.

Tip: To grate a butternut squash, rub it against the large holes of a box grater, or roughly chop it, then pulse it in a food processor.

Garlicky Pasta with Fresh Tomatoes and Basil

Click image for source.

This is just so good. But when you combine fresh tomatoes and basil with extra virgin olive oil, garlic and Parmesan, it's hard to imagine something bad! (Looking forward to tonight's leftovers...)

One thing though: I think12 oz of pasta (as the original recipe calls for) overwhelms the sauce. You may want to experiment, but I guesstimate 8 oz. of pasta to be just right -- play with the proportions, however, to suit your taste.

Garlicky Pasta with Fresh Tomatoes and Basil

8 oz uncooked pasta (see note, above)

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Cook pasta according to package directions; drain and keep warm.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

Serves 3-4.

Vegetable Tian

Our neighbors, Chris and Shelly, are about the nicest neighbors anyone could ask for, always ready to lend a hand. Or a vegetable -- Shelly sent over two giant zucchini and an equally large summer squash on Sunday, grown in their backyard garden.

The squash & 'zuke were perfect for the Vegetable Tian recipe I'd been eyeing. It was very simple to pull together, makes a very pretty presentation, and very tasty.

From what I can tell, the big difference between a Vegetable Tian and Ratatouille is the way the veggies are prepared. Tian vegetables are thinly sliced; ratatouille vegetables are chunky. Tian is baked; ratatouille is simmered. (Technically, the ratatouille featured in Ratatouille isn't ratatouille but confit byaldi . . . say THAT 3-times fast.)


Vegetable Tian
from Martha Stewart Living, September 2007 (adapted)

2 Tbsp. olive oil, divided
1 leek, white and pale green parts only, quarted lengthwise, rinese well, and cut into 1/4-inch slices (about 1 1/4 cups)
1 garlic clove, minced
Salt and pepper, to taste
1 zucchini, unpeeled, very thinly sliced (about 1 cup)
1 summer squash, unpeeled, very thinly sliced (about 1 cup)
2 plum tomatoes, very thinly sliced (about 3 cups)
1 small eggplant, unpeeled, very thinly sliced (about 1 cup)
1/4 dry wine (red or white)
1 Tbsp. chopped fresh oregano
2 Tbsp. extra virgin olive oil, divided
grated Parmesan for serving

Preheat oven to 350-degrees F. Lightly grease a 9-inch gratin or round baking dish. Heat 2 Tbsp. oil over medium heat. Add leek and garlic, season with salt and pepper and cook until soft, about 5 minutes. Spread into baking dish.

Arrange vegetables on leek and garlic in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant. Top with wine, 1 Tbsp. Extra virgin olive oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining 1 Tbsp. Extra virgin olive and bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

Roasted Corn, Jicama and Mango Salad

Next time, I'll reduce to amount of Jicama by half and increase the amount of corn by two or three. I couldn't get enough of the taste of roasted corn in this salad -- delicious! (And, yes, I left out the cilantro...)


Roasted Corn, Jicama and Mango Salad4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows

Preheat the oven to 400 degrees F.
Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.

Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.


Citrus Vinaigrette:
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

Yield: 1 1/4 cups

Grilled Corn with Lime and Cheese

Grilled Corn with Lime and Cheese served with Balsamic Marinated Skirt Steak.

"Grilled Corn with Lime and Cheese." It sounds fabulous, doesn't it? And there are elements that are good: kernels of fresh corn, sugars caramelized by high flame. The tart yet fresh juice from a good lime. The subtle heat from a dusting of chili powder has its place, too.

But I don't care for mayo dressing (yes, mayo) or the feta cheese. I like these ingredients separately, but together, they don't work for me.

I'm thinking, however, that grilled corn slathered in a lime-garlic or lime-chili butter would be great. And I'd like to try that with a sprinkling of finely grated cheddar or Monterrey jack cheese.

But not mayo and feta.

Grilled Corn with Lime and Cheese (cooking method slightly adapted)
4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese

Heat grill to medium. Remove corn husks and wrap cobs in aluminum foil. Cover and cook, turning occasionally, until kernels are tender, 15-20 minutes.

Combine reduced-fat mayonnaise, lime juice, and chili powder. Place cooked corn directly on grill for a bit of charring, if desired. Brush dressing on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.

UPDATED! From Retro, With Love: Retro Recipe Challenge No. 7 Round-Up

Let's take trip 'round the world, retro style, shall we?

Haalo from Cook (almost) Anything at Least Once offers a delicious "uber retro, Swiss-classic, fondue" perfect for any well-heeled jet-setter.

The recipe hails from Graham Kerr's classic 1973 cookbook, The Complete Galloping Gourmet Cookbook.

Retro pro Emily at Appetitive Behavior visited France via Hungary (read her post for the details) to create "Flaky, uberbuttery, layer-y, crisp on the outside and soft inside, and all told pretty darn awesome [croissants]." They look fabulously French (yet make me hungry for Hungary).

The recipe comes from the Illustrated Good Housekeeping Encyclopedic Cookbook, 1965, Vol. 3.



Theresa at Vintage Style Files (a woman & blog after my own heart) took a tour of the orient with her gorgeous Tokyo Salad. It's a "spicy Asian shrimp and noodle" salad hailing from Kitchen Fare, International Menus Cookbook, just the kind of book that inspired the RRC No. 7's theme.

Tara at the hilariously named Should You Eat That? (have you been looking in my fridge, Tara?) tantalizes the taste buds with Sweet and Sour Pork. She found a classic irony in retro recipes: turning something healthy into food that could take down an elephant.

"I found it amusing," Tara writes, "that [the recipe] required lean pork, which was then deep fried, but I suppose it is better than the alternative of 'fat' pork being deep fried."

Rachel at Coconut and Lime whets the palate and wets the tongue with her fizzy Moscow Mule, which is "credited with having popularized vodka in the United States" during the 1950s.

Having recently been to Russia, I can definitively say the Moscow Mule is vast improvement over the traditional Russian summertime drink, квас (kvas).

The Expat Chef in The Expatriate's Kitchen takes a turn updating a classic favorite, Spinach Artichoke Dip, with her Spinach Artichoke Tart in Puff Pastry.

She writes, "You can actually taste the vegetables now that your taste buds aren’t doing the backstroke in butterfat."

Last but not least, Gillian at Food History provides dessert with her Dundee Cake. Gillian writes, "This is another of those 1950s recipes from my grandmother. We used to make Dundee Cake a great deal in the late sixties, but I haven’t seen it anywhere recently. I think it’s time it was revived!"

And that's the tour of the globe! Thank you to all who participated! (If I've neglected to include a submission, please email me right away. Except you, porn site. We don't feature that kind of eating on this blog.)

If you're interested in hosting the next round of the Retro Recipe Challenge, please drop me a line!