Cauliflower Cous Cous and Vegetables

Lightly adapted from the Nutritionista

I love making one food out of another, healthier food. Like making pasta out of vegetables, a pie crust out of quinoa or cous cous out of cauliflower.

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I actually hardly ever cook using cous cous. I’d rather use quinoa since it’s gluten free and healthier, but there is definitely something about the texture of cous cous that makes it pretty ideal for meals. That’s why I was thrilled to discover a cous cous recipe that didn’t call for cous cous at all. You can easily use cauliflower instead for an all-vegetarian and gluten free dish that is just. so. good.

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What You Need:

  • 1 head of cauliflower
  • 1 orange pepper, chopped
  • 3/4 cup cherry tomatoes, halved
  • 1 stalk celery, chopped (about 1/2 cup)
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp salt

What You Do:

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Gently pulse cauliflower in a food processor until it resembles a cous cous-like texture. If you don’t have a food processor, just finely chop the cauliflower with a sharp knife until it becomes very small pieces.

In a large bowl, mix the cauliflower with the remaining ingredients. Stir well and serve!

This makes a great side dish, and while it screams summer BBQ, it really works just fine any time of year with your favorite meat, as a filling for stuffed peppers (stay tuned for that recipe), or just mixed in with a salad. The lemon juice and oil make a nice dressing so you don’t have to add the extra calories. Put some avocado in with it and you’ve got yourself a fantastic meal!

Pro Tip: This is a great dish to play with as far as adding your favorite herbs. Add freshly chopped basil, oregano, mint or cilantro or even chopped walnuts or dates to give it some different flavor and texture!

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Coconut Vegetable Curry

We had a little bit of a water disaster at our house the other night. Two windowsills that need replacing decided they just couldn’t hold on anymore, and they made that decision during one of the longest and most torrential rainstorms the Seacoast has seen in a while.

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It turns out water had been dripping through the walls and into our basement all day, but Mike heroically made this discovery in the middle of my dinner prep/first glass of hard cider.

Needless to say, my goal of enjoying warm curry and rice in front of the fire while binging on nightime television was not realized. Instead, I held sheets of plastic through the open windows while Mike stood outside, bundled in rain gear, staple-gunning the plastic to our house with frozen fingers. Winter is fun.

So the photos for this dish aren’t great, and I let the whole pan burn at one point because I simply forgot I was cooking. But as long as you don’t discover a hole in your house during a rainstorm while you’re making this dish, you’ll be fine. And it still came out great for us, even if we wolfed it down at the table with zero regard to the actual taste. I’m looking forward to rediscovering it with the leftovers already.

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Also barring any major extraneous complications, this is a really easy dish to make. It looks like a lot of ingredients, but it’s mostly just spices.

What You Need:

  • 1 1/2 cups Basmati rice
  • 1 tbsp coconut oil
  • 1 medium sweet, yellow or red onion, sliced
  • 1 clove garlic, minced
  • 3 carrots, peeled and sliced into rounds
  • 1/4 cup white wine
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/3 cup green onions, chopped
  • 3/4 cup vegetable broth
  • 1 can coconut milk (13.5oz)
  • 1 tsp freshly grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp dried basil leaves
  • 1/2 tsp freshly chopped sage
  • 2 tbsp curry powder

What You Do:

Cook the rice according to package directions and set aside, keeping warm.

While rice is cooking, heat coconut oil in a large skillet over medium heat.

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When oil is hot, add sliced onions and stir, sauteing for about 2 minutes or until they become soft and translucent.

Add the garlic, carrots and white wine, and cover, simmering until wine is evaporated.

Add the peppers and green onions and vegetable broth, mixing until well combined and cover, simmering, until vegetable broth has evaporated.

Add the coconut milk. Stir well for about a minute.

Add all spices and stir until well combined.

Serve the vegetable curry over a bed of warm Basmati rice.

Pro Tip: Don’t walk away from the dish while it’s simmering in white wine and/or vegetable broth for more than a couple minutes. It’s not afraid to burn.

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Whole Wheat Holiday Rum Spice Cake

Adapted from the Applesauce Spice Cake recipe on Epicurious

Every time the holidays roll around, I kind of assume I’m going to be amazing at life and have my gifts bought, wrapped and under the tree by December 15. Needless to say, that absolutely never, ever happens.

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And I was really scrambling this year when my equally lofty dreams of baking and cooking in preparation for our visits to various family over Thanksgiving took a backseat to other life events (normal things like work and sleeping – where do the days go?!?). That’s why I was thrilled to come across this fabulous recipe for a Thanksgiving dessert that is not a pie and didn’t require me to quit my job in order to prepare it. Mike and I were even able to go on an impromptu date at our favorite restaurant the night I baked this and I still got to bed at a reasonable hour (before midnight, just to clarify what constitutes “reasonable”).

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This recipe will be great to offer up for the Christmas holiday too, and I plan on making it again.

What was your favorite dessert for the Thanksgiving holiday? I’d love to hear some different treats you baked up for the celebration. Baking isn’t really my forte but I like doing it every once in awhile, especially when I get a really good idea that will taste great without traumatizing my body with sugar.

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What You Need: 

  • 1 1/4 cup plus 1 tablespoon whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup turbinado sugar such as Sugar in the Raw
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons light rum
  • 1 egg
  • 1 cup plus 1 tablespoon unsweetened applesauce

What You Do:

Preheat oven to 350F

In a small bowl, combine the flour, baking soda, spices, and salt.

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In a separate, larger bowl, combine the sugar, butter and rum. Beat with an electric mixer at medium-high speed until a nice batter has formed.

Add the egg and beat again at a medium-high speed until light and fluffy in texture. Reduce blender speed to low and slowly add the dry ingredients, continuing to blend until combined well.

Fold in applesauce and blend on low until combined.

In an 8-inch square non-stick baking dish, spread the batter evenly.

Bake for about 30 minutes or until lightly browned and a toothpick in the middle comes out clean.

Pro Tip: Make ahead by wrapping the cooled cake in plastic wrap and freezing until ready to use. It will thaw really quickly and can be warmed in the oven on low before serving. This is a great strategy if you’re traveling.

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Ratatouille with Coconut Curry Sauce

I feel bad calling myself a cooking enthusiast since I had not even heard of ratatouille until I saw the Disney movie. After seeing a rat prepare it, I thought, “I could do that.”

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But then, a lot of time went by. (A LOT of time. I just checked, and that movie was released in 2007 – yikes!)

So seven years later, I got my act together and made a decision to prepare this undoubtedly delicious meal for my in-laws, who were visiting from New York. I learned the basic gist of the recipe, and I was only feeling a little apprehensive about being able to pull it off.

But then, I was totally sidelined. The power of suggestion is absurdly effective. One second, I am happily going about my day thinking about trees and flowers (not really, just trying to make a point here), and the next, I see a commercial for pizza and suddenly, that is ALL I WANT.

As I was preparing for ratatouille-making, a friend happened to mention having had a delicious coconut curry dish at lunch.

Well. I’ll be damned. I LOVE coconut curry.

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So, since I was already feeling overwhelmed by the recipe, I made an effortless decision to swap out the sauce for a coconut curry tomato sauce.

I’ll tell you – it was an amazing decision. This dish does not disappoint, and was a hit with my in-laws (at least that’s what they told me) 🙂

Quick Disclaimer: If you don’t own a mandolin, this recipe is still possible to make – it just might drive you crazy. Make sure you have a sharp knife, at the very least!

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What You Need for the Ratatouille:

  • 1 medium zucchini squash, ends cut off
  • 1 medium summer squash, ends cut off
  • 1 large tomato
  • 1 each red bell pepper, green bell pepper and yellow bell pepper, tops cut off and de-seeded but still bell-shaped
  • 2 cups dry Jasmine or white rice

What You Need for the Coconut Curry Sauce:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 jalepeno, minced (seeded if desired)
  • 1/2 tbsp fresh ginger, minced (powdered ginger will also work fine)
  • 1 1/2 tbsp curry powder
  • 1 28-ounce can diced tomatoes and their juices (this is equal to 3 1/2 cups diced tomatoes if you wish to stay away from canned foods)
  • 1 14-ounce can unsweetened coconut milk
  • 1 tsp sugar
  • salt and pepper to taste

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What You Do:

Preheat oven to 400F

In a large wok or skillet, pour in the olive oil and lightly simmer the onion, garlic, jalepeno and fresh ginger until soft. (If you only have powdered ginger, add it later).

Add the tomatoes and curry powder (also add ginger powder if using).  Turn heat up to bring to a slight boil and stir well.

Add the coconut milk and sugar, stirring well. Reduce heat to a simmer and cook for about 5 minutes.

Set aside, but keep warm on low heat.

Using a mandolin, thinly slice all of your vegetables. As I said, if you don’t have a mandolin, you can get away with cutting everything by hand. Try to make very thinly-sliced pieces. Thicker pieces really only impact how long the dish will take to cook.

Layer the vegetables in alternating order along the bottom of a large baking dish or dutch oven. Each time you complete a layer, spoon about 1 cup of the still-hot coconut curry tomato sauce over the veggies.

Continue layering and alternately pouring with sauce until the veggies have been used up. Depending on the size of your baking dish, you may find you have vegetables left over. This is ok! They make great snacks, after all!

Pour remaining sauce over the top, gently poking apart the vegetables to let it seep through.

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Cover, and place the whole concoction into the oven for about 20-30 minutes, or until the vegetables have softened and are easily pierced with a fork. You may find it takes slightly longer depending, again, on the size of your baking dish and thickness of your layers.

While the dish is baking, cook your rice according to package directions.

When everything is ready, serve the ratatouille over the rice and enjoy! It’s where French cuisine meets Indian cuisine, right? Bon’ appetite!

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Pro Tip: If you have leftovers and want to re-purpose the meal to try and pull a fast one on your family, simply pulse the ratatouille (without the rice) in a food processor with a small amount of vegetable broth to turn it into soup! Make it as chunky or pureed as you desire, and add the rice after for some additional texture.

Vegetable Saute with Kale and Corn Pesto

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Everyone likes to talk about how pretty fall is and how awesome the leaves are, yada yada yada. Can we chat for a second about how EVERYONE IS SICK?

I can count the number of days I’ve felt healthy since the end of summer on one hand at this point. I feel as though every time I turn around, someone is sneezing or coughing, and two days later, so am I. It obviously doesn’t help that one day it’ll be 85 degrees out and the next day it’ll be 40.

As someone who is first to brag about how infrequently I get sick, I’ve certainly had to check myself this time around. Is anyone else experiencing this? If you are, please do not come near me.

Potato and Pesto Pics (11)To cater to my tissue-cough-drop-Robitussin dependency, I embarked on this meal with full intentions of completely mailing it in. I should know better though, that the way to truly mail it in is to either do nothing so Mike ends up taking care of dinner, or to just make pasta.

Well I didn’t. This is the result of more time in the kitchen than I intended.

What You Need for the Vegetable Dish:

  • 1 cup dry Jasmine or rice of choice, cooked according to package directions
  • 5 plum tomatoes or large cherry tomatoes.
  • 1/4 lb green beans, sliced in half
  • 1 large yellow onion, thinly sliced
  • 1 each: red bell pepper, green bell pepper, yellow bell pepper, sliced into strips
  • 1/4 cup chives, chopped
  • 1 tbsp olive oil

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What You Need for the Pesto:

  • 2 cups kale leaves, roughly shredded
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • The corn from one cob (cooked and cut off) – or about 3/4 cup of cooked corn
  • 1/3 cup walnuts
  • 3 small garlic cloves, minced (about 3 tsp)
  • A pinch of salt and freshly ground pepper

What You Do: Potato and Pesto Pics (12)

Cook the rice according to package directions.

While the rice is cooking, pile your veggies EXCEPT the chives, into a large skillet, cover and slowly heat on low-medium until they are cooked through and the tomatoes have burst and appear pinched.

While the vegetables are cooking, pile your pesto ingredients EXCEPT the oil, into a food processor or blender. Slowly add the oil as the ingredients are mixing together until everything is combined and has formed a loose mixture similar to the consistency of dip.

Scoop out a desired amount of rice, and cover it with the cooked vegetables, adding some of the liquids for flavor.

Top with a dollop of pesto and sprinkle the chives over the pesto. Viola!

Pro Tip: Don’t make this dish if you’re too sick to stand up for more than 5 minutes.

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Carnival Squash Stuffed with Quinoa and Sugar-Baked Apples

Ok. I know I have some explaining to do.

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I’m making a somewhat sheepish return to this blog with my tail between my legs; this newest post clouded by the undeniable fact that it has been LITERALLY MONTHS since my last post, which is not only unfair to those who actually read and like my blog (thank you!) but is also really sad because I’m letting the entire fall season virtually pass by without posting any of the great fall vegetable recipes that make this time of year a true delight.

I’m sorry. I have no excuse. You should know that I have still been cooking, so you will finally get to take part in that experience. I hope these next recipes will be at least marginally useful to you, even though fall is half over.

Some exciting news though! It was my birthday the other day, which means I’ve been blogging steadily (don’t say it) for about a year! I find this to be among my top accomplishments as a person, and to celebrate, I bestow upon you this quintessentially fall dish, which I owe to the wonderful people at Barker’s Farm in Stratham, NH for hooking me up with some of the coolest must-have squashes of the season (You know how I feel about squashes – **swoon**)

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What You Need:

  • Two medium or large carnival squashes (or four smaller ones if you’re feeding several people or prefer smaller portions) If you don’t have or can’t find a carnival squash, acorn squash is the most similar, and delicata would also be delicious.
  • 2 medium or large apples, any type (I used Cortland) peeled and cut into apple pie-type chunks
  • 1 tbsp butter, very soft or melted
  • 1 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 cup diced red onion
  • 2 cloves garlic, finely chopped
  • 1 habanero or hot pepper of choice, finely chopped (optional)
  • 1 tsp chili powder
  • 1 cup dry quinoa, cooked according to package directions
  • salt and pepper to taste
  • 1/2 cup shredded cheese of your choice (I used goat cheese because that is what we had in the fridge)

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What You Do:

Preheat oven to 400F

Cut the squash lengthwise from stem to bottom and scoop out the seeded insides.

Lightly brush the squash’s insides with butter, lay skin-side-down on a foil-covered baking sheet, and place in the oven to bake for about 30-40 minutes, or until it appears to be caramelizing and easily lets a fork through.

While the squash is baking, cook the quinoa.

Squash (12)While the quinoa is cooking, place the garlic, onion and hot pepper in a frying pan over low-medium heat with 1 tbsp oil.

When they become soft and translucent, add the apple pieces and stir until well-mixed.

Add the brown sugar and chili powder, salt and pepper and continue stirring until the apples become warm and juicy (but still maintain their shape and don’t get mushy) and are well-mixed with the sugar and spices.

Once the quinoa is cooked, add it to the apple mixture in spoonfuls to gauge how much you need to make a nice balanced mix of quinoa and apple mixture. I found 2 cups of quinoa was enough to create a decent amount for stuffing the squash.

When the squash has cooked, place them skin-side-down in a baking dish.

Gently scoop the apple and quinoa mixture into each squash.

Sprinkle your cheese of choice over the top of each (optional) and place back in the oven for about 5 minutes or until the cheese is melted. (If you choose not to use cheese you can skip this step. It’s plenty hot at this point!)

Pro Tip: Add shredded chicken instead of or in addition to the quinoa to make it a non-vegetarian dish. If you’re a fan of raisins (I’m not), sprinkle some into the apple mixture while it’s cooking to add a new texture and flavor.

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Healthy and Easy Crustless Summer Vegetable Quiche

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I have never been so determined to make a dinner from scratch as I was when I forged ahead and baked this quiche, even though I didn’t start it until 8pm on a work night, knowing full well it wouldn’t be ready to eat until at least 9:30pm; and that’s if everything went smoothly. (It did).

Perhaps a saner person would have looked at the clock and resigned themselves to leftover Annie’s Mac and Cheese, or even a fresh salad, but I would not give up the dream of quiche. It came out of the oven so late that Mike didn’t even eat it (he had already eaten the mac and cheese and a fresh salad with toast on the side, like a smart thinker).

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But I made sure to ooo and ahhh over this quiche as I helped myself to not one but THREE (small) servings, trying to savor it as the clocked ticked rapidly toward 10pm and my bedtime loomed near. I try not to eat close to going to bed, but quiche night was an exception.

It’s good. Good enough to wait well into the night for, and good enough to risk going to bed with a quiche hangover. I also need to note that the reason it didn’t maintain it’s pie-slice shape in the photos was because I insisted on eating it within a few seconds of taking it out of the oven. Let this thing cool – it’s worth it!

What You Need:

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  • 1/2 of a large yellow onion, roughly chopped
  • 2 small garlic cloves, finely chopped
  • 1/2 of a green bell pepper, chopped
  • 1/2 jalapeno or habenero pepper, chopped
  • 1/4 cup chives, chopped
  • 1 1/2 cup broccoli florets
  • 1/2 cup very finely chopped kale (spinach would work well too!)
  • 3 eggs, lightly beaten
  • 1 cup almond milk (or any other milk of your choosing)
  • 1 cup shredded muenster cheese
  • 1 cup shredded cheddar cheese
  • 2 tsp dijon mustard
  • 2 tsp fresh black pepper
  • 1 tsp salt
  • 6-8 very thin slices of zucchini
  • 6-8 very thin slices of tomato

Quiche (4)What You Do:

Preheat your oven to 375F.

In a lightly oiled medium skillet, heat the garlic and onion on medium heat until the onion becomes soft and translucent.

Add the jalapeno or habenero, and bell pepper, and chives, and stir.

Add the broccoli florets and stir well to combine with the onion mixture. Add a tablespoon of water if necessary to keep the pan moist, and cover, cooking on low-medium until the broccoli has reduced, about 7 minutes.

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While the broccoli mixture is cooking up, grab a small mixing bowl and combine the eggs, milk, cheeses, mustard, black pepper and salt, stirring well.

Set aside.

Before taking the broccoli mixture off the heat, add the kale and stir well.

Pack the broccoli mixture into a well-greased pie dish.

Pour the egg mixture over the broccoli filling, using a fork to gently nudge the broccoli around to let the egg mixture seep through to the sides and bottom of the pie dish. (There should still be a healthy amount of egg mixture over the top of the dish.)

In any pattern you like, place the zucchini and tomato slices around the top of the quiche. Make a happy face if you want!

Place the pie dish in the oven for about 40 minutes (check after 20-30 though – you want the egg cooked through and the top to be slightly browned and crispy but not burned, obviously).

Let cool for a few minutes before delving in, if for no other reason than to keep it in pie-slice shape 🙂

Enjoy!

Pro Tip: Have it for breakfast! Experiment with different cheeses too – I think Parmesan or feta would be absolutely delish.

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Spanish Rice Baked Stuffed Heirloom Tomatoes

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Do you KNOW how many recipes there are in the world for stuffed tomatoes where the stuffing is nothing more than breadcrumbs and some salt and pepper? I’m sure it’s delicious, really. You could put bread product in basically any food and I’d eat it for days. But I feel like I couldn’t quite get away with serving mostly breadcrumbs to Mike for dinner.

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Besides – there are so many awesome ways to stuff a tomato, right? I was going to do quinoa and kale for this recipe, but got to thinking about other grains and other dishes and remembered suddenly how much I loved Spanish Rice when my mother would make it when I was a kid. (If my mother is reading this, I want to be candid that I do realize I could be remembering this incorrectly and perhaps I did not love it as a kid, but I certainly consider it a food that I recall eating as a kid and enjoy eating today. So same thing, right?)

I also wanted to share this adorable farm stand that I discovered while running to work one day. (These are the perks of not driving – I tend to pay more attention to what’s going on around me). Check this out:

 

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This person keeps a little bucket near the veggies for your money and it’s completely an honors-system operation. I love it. So I got a few of the tomatoes for this meal from this little stop on my way home.

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This dish is super yummy and has the added benefit of providing probably all the lycopenes a person needs for a successful week! The rice you use is completely up to you. I used Jasmine because as I have mentioned it is by far my favorite type of rice, but I imagine a wild or brown rice would also be spectacular in this dish.

What You Need:

  • 5-7 medium red tomatoes or heirloom tomatoes if you can get your hands on them
  • 1 small onion, chopped OR 1/2 of a medium-large onion, chopped
  • 2 small garlic cloves, chopped
  • 1 jalapeno pepper, chopped (optional)
  • 1 small or 1/2 of a large red or green bell pepper, chopped
  • 2 cups vegetable broth
  • 1 cup rice
  • 1-8oz can diced tomatoes in their juices
  • 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 tsp cilantro (finely chopped fresh or ground)
  • 1/4 cup panko breadcrumbs
  • 1/8 cup shredded Parmesan cheese

What You Do:

Preheat your oven to 350F.

Bring the vegetable broth to boiling in a medium saucepan. Reduce heat to a simmer and add the rice. Cover and let simmer for 10-15 minutes or until liquid is gone and rice is cooked.

While the rice is cooking, heat a 2 tsp olive oil in a medium skillet and add the chopped onion, garlic, jalapeno (if using) and bell peppers. Stuffed Tomatoes (2)

Let simmer, stirring frequently, until softened and cooked through. Remove from heat and set aside.

Take your tomatoes and using a small paring knife, slice off just the very top to remove the stem area.

Cut in a circle around the perimeter of the inside of the tomato, basically hulling out the middle stem part and goopy insides, being careful not to slice into the body of the tomato or through the bottom.

Using a spoon, scoop out the insides and carefully clean around the inside to open up a nice space for filling, still being careful not to cut into or damage the body of the tomato.

Arrange the hollowed-out tomatoes in a large baking dish with a small amount (1/4 cup) of water in the bottom.

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Combine the onion mixture with the rice mixture, and add the diced tomatoes and chopped cilantro, and stir up well to make the stuffing. Add salt and pepper and mix again.

Using a tablespoon, scoop the stuffing into the hollowed-out insides of each tomato, packing it down and letting extra stuffing flow out the top of the tomatoes.

Combing the panko breadcrumbs and shredded Parmesan cheese and sprinkle over each tomato.

Bake for about 45 minutes or until the tomatoes are pinched and the breadcrumbs begin to brown.

Add more water to the bottom of the baking dish if necessary after about 20 minutes.

Enjoy!!

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Pro Tip: As noted above, I think this would be marvelous with another rice such as wild or brown! Also, in a pinch you can use salsa instead of diced tomatoes and just add less garlic and probably nix the cilantro.

Greek Yogurt Chicken Salad Lettuce Wraps

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I love guilt-free dinners more than probably anything. It justifies me eating more of it than is likely acceptable, and topping off that meal with a hefty portion of Ben & Jerry’s Late Night Snack. If you haven’t tried that kind, but have a potential affinity for chocolate-covered potato chips enveloped in vanilla ice cream and creamy caramel, then go pick a pint up right now. I’m not kidding.

Anyways, back to the food.

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This is super good. And if you don’t want to eat your sandwich fillings between crispy lettuce leaves, just use bread and put the lettuce on as a topping. BUT IT’S NOT AS FUN! 🙂

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What You Need:

  • 6-8 large, full Romaine lettuce leaves
  • 6-8 thin boneless chicken breasts
  • 1/4 cup chopped pecans
  • 1/2 cup chopped dried cranberries
  • 1 cup chopped celery
  • 1/2 cup chopped scallions
  • 1 1/2 tbsp chopped fresh tarragon
  • 1 1/2 cups plain Greek yogurt
  • 1/2 tsp salt
  • 1 tsp fresh ground black pepper

What You Do:

Cook the chicken in a medium pan with a tbsp of olive oil, covered, flipping after 5 minutes. Remove when cooked through and while it’s still moist – we don’t want dry chicken!

Slice and chop the chicken into tiny pieces. Put in a large bowl. Yogurt Chicken (7)

In a small saucepan on low heat, slowly toast the pecans, stirring in the pan frequently to keep them moving and keep them from burning. They’ll start to smell pretty pungent when they’re almost done. Be careful not to burn them.

Add the pecans, chopped cranberries, celery, scallions, salt and pepper to the chicken and mix thoroughly.

Add Greek yogurt and mix well.

Add the tarragon and mix well.

Place on lettuce leaves and wrap, and enjoy!

 

Pro Tip: Add a dab of honey mustard before wrapping these babies up for a little zing.

 

Sesame-Ginger Vegetable Quinoa Salad with Cranberries and Walnuts, Lemon-crusted Haddock and a Side Salad

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For my third day of Five Days of Farmer’s Market Meals, I made a smorgasbord (kinda) in order to get a better handle on my overflowing crisper drawer.

But I succeeded in using a lot of vegetables, and everything went together pretty nicely in the end! This recipe makes for a delightful little summery meal, and it’s got a couple completely different ingredients in it that really give it a unique flavor.

You likely won’t be able to find the same exact stuff at your market, but I address that in the ingredients list.

The farmer’s market ingredients used in this meal are:

  • Agretti
  • Culinary celery
  • Carrots
  • Spinach
  • Cucumber
  • Scallions
  • Wild-caught local haddock from the fish guy

I’d like you to meet two of my new favorite veggies: Agretti and Culinary Celery

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What is Agretti? Agretti is a Mediterranean water-retaining plant that looks like it should taste like grass but is actually DELICIOUS and can be used in basically anything, including raw in salads, omelets, or sprinkled over pasta (which is how I would have used it had I not just made pasta. Poor planning!)

Culinary Celery will blow your mind if you don’t like celery, but will especially blow your mind if you don’t like parsley. This awesome vegetable creation is a divine marriage of the two that tastes just perfect and doesn’t have that often overwhelming flavor you get with celery and/or parsley.

Agretti can be tough to find unless you know a farmer or market that grows Mediterranean-type veggies, but if you want to try and use something similar, people claim dandelion greens come close-ish.

As for culinary celery, I’ve never seen this before but you might ask around for it. Otherwise, adding a tiny bit of both celery and parsley together would be fine just to get that flavor.

ALSO – NEVER FEAR! This dish is perfect without either of these things! It’s the sesame-ginger sauce that really brings it all together 🙂

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What You Need for the Quinoa Salad

  • 1 cup quinoa cooked according to package directions
  • 1 cup shredded carrot
  • 1 cup finely chopped culinary celery
  • 1-2 cups roughly chopped agretti
  • 1 cup dried cranberries (I used Craisins)
  • 1 cup chopped walnuts
  • 1 cup finely chopped cucumber

What You Need for the Sesame-Ginger Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, chopped
  • 2 tablespoons brown sugar (or substitute with honey)
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon sesame oil
  • pinch red pepper or chili flakes to taste

 

What You Need for the Lemon-Crusted Haddock

  • 2 meyer lemons, cut into slices
  • 1/4 cup shredded parm
  • 1/4 cup panko (or your favorite bread ground up in a food processor)
  • Haddock

Egretti (2)

What You Do

Add the shredded veggies and chopped walnuts and whole cranberries to the quinoa in a large bowl and mix thoroughly. Add sesame dressing, mix well, and set aside in the refrigerator to chill for about an hour, if you can wait. This dish is good both hot and cold.

While the quinoa salad is chilling, sprinkle the haddock with fresh lemon.

Mix together the shredded parm and panko, and gently dip the lemon-doused haddock in to lightly cover the fish, or sprinkle the mixture over the fish if picking it up isn’t really an option.

Bake, grill or pan-fry the haddock until cooked. Serve alongside the quinoa salad with a mixed-green salad on the side if desired! I made a quick salad with leftover agretti, spinach leaves and chopped scallions.

Egretti (6)