Hot Artichoke Cheese Dip

I've been making this dip for years, but usually only for gatherings. I served it recently and it was the most popular dish of the night.

Hot Artichoke Cheese Dip

14 oz. canned artichoke hearts in water, drained and rinsed
8 oz. cream cheese, cut into cubes
1/3 c. mayonnaise
2/3 c. grated Parmesan cheese
2 Tbsp. slivered fresh basil or 1 tsp. dried basil
1 tsp. grated lemon zest
freshly ground pepper
dash cayenne pepper

Preheat oven to 425. Coarsely chop drained artichoke hearts. Mix with remaining ingredients. Transfer to a lightly oiled oven-proof casserole or 9-inch pie pan and bake about 20 minutes, until hot and bubble. Serve with raw veggies or bread.

Garlic Herb Cheese Dip

This cheese dip can be formed into a cheese ball or log and then rolled in the walnuts. Or just put it in a bowl with the walnuts on top. Either way, serve it with raw veggies or bread.


Garlic Herb Cheese Dip

8 oz. cream cheese, room temperature
3 Tbsp. fresh lemon juice
1 small garlic clove, minced
1 Tbsp. parsley, finely chopped
1 tsp. dried herb mix (basil, oregano, thyme)
black pepper, freshly ground, to taste
2 Tbsp. cream
1/2 c. walnuts, chopped

Mix all ingredients in a medium bowl until well combined. Form into a ball or other desired shape, or put it in a bowl. Sprinkle the walnuts on top. Refrigerate until ready to serve.

Corn and Cheddar Chowder

Summer corn is in season! Try this delicious soup that highlights corn.

Corn and Cheddar Chowder
adapted from Family Bites

1 lb new potatoes, diced and unpeeled
3 cups water
6-7 sprigs of fresh thyme or 1 tsp. dried thyme
2 teaspoons kosher salt
1 large yellow onion
1 tablespoon butter
1 tablespoon oil
4 cups of corn, scraped from 6-7 ears of corn
3 green onions
1 cup milk
1/3 cup cream
1 cup chicken stock
1 teaspoon ground cumin
1 teaspoon smoked paprika
10 grinds fresh ground pepper
1 1/2 cups grated extra sharp cheddar cheese

Clean the potatoes and cut into bite-sized pieces. Place them in a soup pot and cover with the water, fresh thyme and salt. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Chop the onion. In a medium saucepan, heat butter and olive oil and add onion, sauteeing until translucent and slightly browned. While the onion cooks, remove the corn from the ears and set aside. Slice the green onions, ends removed, and set aside.

Once the onions have cooked add them to the potatoes. Also add the corn, green onions, milk, cream and stock. Bring to a boil and allow to bubble for 7-8 minutes. Add the cumin, paprika and pepper and stir well. Lower the heat and add the cheese, allowing it to melt completely. Serve and enjoy.

Orange Ricotta Pancakes

I love just about every pancake I make, but my husband is harder to impress. He loves these ricotta pancakes, and I do too, but that's not news.

Orange Ricotta Pancakes
adapted from Sweet Peas Kitchen

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup ricotta cheese
3/4 cup milk
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract

Butter
Maple syrup

In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside.

Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

Heat a skillet or griddle over medium heat for 3 to 5 minutes; add a small pat of butter and coat the pan. Pour a 1/3 cup of batter on the pan and cook until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Repeat with remaining batter. Serve warm with maple syrup.

Bulk Obsession and Farro and Roasted Sweet Potatoes

I have a bulk foods obsession. There are several reasons why, but one of the primary reasons is long-term storage. I'm working towards building up a usable supply of food, and dry items that store well make up the majority of it right now. I also love being able to buy small amounts of an item that I don't use that much or might expire before I use it up. Honestly, I find it down right exciting to browse the bulk bins and see the variety and usually good prices.

I think it all started with 101Cookbooks, an amazing, inspiring blog. For one so seemingly modest and quiet, somehow Heidi (the author of 101 Cookbooks) has influenced my kitchen life in so many ways. She does not push any trends or ideas; she is just herself, and that is the trend. She just leads her quiet life, and slowly I absorb it all. She is vegetarian, cooks in season, shops at farmers markets and small shops (ethnic or bakeries), cooks from scratch, shuns processed foods, stocks a variety of grains and flours, leads a simple life, and admires the everyday beauty of life.

I mainly use canning jars for storage, but have also mixed in reused jars. My labels are either cut from the package and stored inside the jar or written on a piece of masking/scotch tape on the outside of the jar. I don't like making permanent labels because I mix up the jar I use depending on the quantity of the item. Sometimes items are bought in traditional packaging, but once open I find it easier to store in an airtight container, like a jar.

This is a list of what is pictured above:
couscous
freekah
masa harina
sucanat
7-grain cereal
golden raisins
real salt
sunflower seeds
cocoa powder
large flake coconut
turbinado sugar
shredded cocunt
poppy seeds
pepitas
semolina flour
mung beans
steel-cut oats
brown basmati rice
corn meal
millet
yellow split peas
lentils
red lentils
pearled barley
soft wheat berries
spelt berries
risotto rice
black beams
pinto beans
dried red peppers
cannelini beans
buckwheat
sesame seeds


So in that vein, I finally found farro in the bulk section of my local health food store. I have been searching for it for years. Having seen it several times in a sealed bag, I always passed it up because it was so expensive. Farro is a grain common in Italy, but I've usually seen that barley is a good substitute. Well, I'll tell you the truth - barley and farro are very similar, in looks, taste, and texture. So now that I know, I'll probably stick with barley most of the time.

Farro and Roasted Sweet Potatoes
from 101 Cookbooks

2 cups farro, rinsed and drained
2 teaspoons fine-grain sea salt
5 cups water (or stock)
3 cups sweet potatoes OR butternut squash, peeled and cut into 1/2-inch dice
1 large red onion cut into 1/8ths
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted
3 tablespoons toasted walnut oil (or more olive oil)
1/4 cup goat cheese, crumbled

Preheat oven to 375.

Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.

While the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the squash and onions every 5-7 minutes to get browning on multiple sides. Remove from the oven, let cool a bit, and mince just 1/2 of the red onions.

In a large bowl gently toss the everything (except the goat cheese) with the toasted walnut oil (or olive oil). Taste and add a bit of salt if necessary. Serve family-style in a simple bowl or on a platter garnished with the goat cheese.

Beet Bliss Salad

This salad was one of the first things I ever made with beets. It was buried in a CSA post from 2010 with no accompanying photo, and I thought it deserved its own post. If you don't like beets or have never tried them, I recommend this recipe. Maple-sweetened dressing, goat cheese, and pecans really make this salad fabulous!

Beet Bliss Salad
adapted from Eating Well

3 medium beets
1 tablespoon olive oil
6 c. baby spinach or mixed salad greens
1/2 cups Maple-Mustard vinaigrette
2 Tbsp. chopped toasted pecans
2 ounces crumbled goat cheese

Maple-Mustard Vinaigrette
1/2 cup walnut oil or olive oil
1/4 cup maple syrup
1/4 cup cider vinegar
2 Tbsp. coarse-grained mustard
2 Tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper

Make the vinaigrette by combining all ingredients except oil. Mix well. Slowly whisk in the oil. Set aside.

Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool.

When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.

Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

To assemble the salad, combine spinach and beets (cold or slightly warm) and top with vinaigrette, pecans, and goat cheese. Gently toss and serve.

Lemon Parmesan Risotto

This is a simple recipe, but the kind you can make over and over and not get tired of. A basic risotto flavored with lemon and Parmesan (I always have those on hand) is an excellent side dish for so many things. Add a simply prepared chicken breast and green salad, and you've got a restaurant meal.

Lemon and Parmesan Risotto
adapted from Gratinee Blog

2 Tbsp. butter
1 tablespoon olive oil
1 onion, finely chopped
5 1/2 cups chicken or vegetable stock
2 cups arborio rice
3 teaspoons finely grated lemon rind
1/2 cup finely grated Parmesan cheese
2 Tbsp. butter, extra
salt and black pepper


Place the stock in a separate saucepan and bring to a slow simmer. Meanwhile, heat a large saucepan over medium heat. Add the butter, oil, and onions; cook for 6-8 minutes or until soft and golden. Add the rice and lemon rind to the onion mixture and stir for 2 minutes, or until the rice is translucent.

Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente. This should take 25-30 minutes. Add the remaining 2 Tbsp. of butter and Parmesan cheese. Season with more salt and pepper to taste. Serve immediately.

Broccoli Quinoa Salad

I thought this recipe would just be ho-hum. I was so wrong! The roasted, seasoned broccoli was the star of this delicious vegetarian dish. So yummy! I just joined Costco for the first time and bought a big bag of quinoa. I'm glad to be eating more of this amazing grain.

Broccoli Quinoa Salad
adapted from Beloved Green

1 bunch of broccoli
4 Tbsp olive oil
1 lemon
1/4 tsp red pepper flakes
dash of salt
dash of pepper
1 cup quinoa
2 cups vegetable stock or water
1/4 cup feta cheese
1 tomato, diced

Place a rack in the middle of the oven and preheat it to 425°F. Take a stack of broccoli, cut the florets while leaving the long stalk attached. Place them in a bowl and drizzle with olive oil. Squeeze half of a lemon over top of the broccoli, and season with salt, pepper, and red pepper flakes. Make sure the broccoli is coated and line them up on a baking sheet.

Place the baking sheet into the oven for about 15 minutes, or until the broccoli begins to brown.

Meanwhile, on the stove bring the vegetable broth (or water) to a boil and add in the quinoa. Lower heat to barely simmering and cover. Cook until the quinoa absorbs all of the stock (about 15 minutes), and using a fork, fluff it into a bowl. Add in the broccoli, feta cheese, and diced tomatoes. Squeeze the remainder of the lemon over top before serving.

Insalata Caprese

Promise me to make this easy salad in the next few weeks before the ripe, fresh tomatoes are gone...

It's most fun to be artistic with the presentation for the salad. Use heirloom tomatoes for unexpected color, arrange the plate in a geometric design, chiffonade (cut into fine strips) the basil, whatever you'd like!

Here's my version:

Insalata Caprese

sliced ripe tomatoes (if using grape or cherry tomatoes, keep whole or halve)
fresh mozzarella cheese
drizzle of olive oil
fresh basil
salt and pepper

Arrange the tomatoes and cheese artfully on a plate. Sprinkle with basil, salt and pepper, and drizzle with olive oil.

Blue Cheese Dressing

Bottled salad dressings have not been seen in my fridge for several years now. My tastes have adjusted, and if I have bottled dressing now, it tastes bad. Too sweet, too salty, too something. Homemade dressings usually take just a few minutes to mix together. They usually store well in the fridge for a week or so, at a minimum.

I've made this blue cheese dressing several times now to go with buffalo wings and celery. It is amazing, really.

Blue Cheese Dressing
from Our Best Bites

1 c. mayonnaise
1/2 c. crumbled blue cheese
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. red wine vinegar
2 tsp. minced garlic (1-2 cloves)
A couple tablespoons of milk or buttermilk (optional)

Combine ingredients. If you’d like, thin to desired consistency with milk or buttermilk. Cover and refrigerate for at least an hour before serving.

Quiche Lorraine

I was able to co-host a baby shower for a friend. Held in the morning, we spread a simple brunch - baked goods, fruit salad, and this quiche. Good thing the quiche turned out, as I made it that morning for the first time. This quiche was amazing, really, but I owe it all to Deb at Smitten Kitchen. She is amazing.

Quiche Lorraine
from Smitten Kitchen

1 3/4 cups diced leeks, white and light green parts only (about 2 large leeks)
3/4 cup diced onion
2 1/2 teaspoons olive oil
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
Salt
6 tablespoons butter, diced
4 eggs, divided
1/2 cup plus 1 tablespoon heavy cream
1 cup plus 2 tablespoons sour cream
Pinch nutmeg
Pinch pepper
1 1/2 cups diced ham (about 1/2 pound)
3/4 cup grated Swiss cheese

UPDATE: Because sour cream is not something I often have on hand, I tried a new batter.  Instead of using 3 eggs, 1/2 c. cream, and 1 c. sour cream, I used: 4 eggs, 2 yolks, and 3/4 c. cream.

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

2. Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms.

3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or 8-inch deep tart pan, and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.

5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

6. Bake until puffed and golden, about 25 to 30 minutes (a deeper pan may take up to 50 minutes baking time). Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Potato, Sausage, and Spinach Breakfast Casserole

Eggs are a staple in my house. Need a quick, unplanned meal? The answer for me is almost always eggs. Add cheese, sauteed vegetables, salsa, potatoes, or even just pan-fried in some butter with salt and pepper for a quick, healthy dish. However, lately I have become an egg snob. I started buying eggs from the farmer's market a few years ago - fresh, free-range, and much tastier than store bought. During the winter, it's harder for me to get to the farmer's market, so I have to settle for store-bought. I spend the extra bucks to get premium quality because it's worth it.

If you're not a fan of eggs, I challenge you to try better quality and see if that makes a difference. Otherwise, try this casserole. Potatoes, sausage, and Gruyère can't go wrong!

When I made this, I halved the recipe except for the potatoes. Mine turned out flat - maybe 3/4 inch thick, so making the full recipe would yield a thicker, more attractive casserole.

Potato, Sausage, and Spinach Breakfast Casserole
from Bon Appetit

16 large eggs
1 1/4 cups heavy cream
1 1/2 teaspoons kosher salt plus more
3/4 teaspoon freshly ground black pepper plus more
5 tablespoons unsalted butter, divided
12 ounces fresh breakfast sausage links
2 cups sliced leeks, white and pale-green parts only
2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
1 pound frozen spinach, thawed, squeezed dry, roughly chopped
1 1/2 cups (4 ounces) grated Gruyère
1/2 cup (1 1/2 ounces) grated Parmesan

Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.

Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.

Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.

Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

Pasta Salad with Mozzarella, Sun-Dried Tomatoes & Olives

In a desperate attempt to make dinner while running low on ingredients, I found I had all needed for this pasta salad. I have soft spot for intensely flavored items like capers, cured olives, and marinated sun-dried tomatoes.

I'm not too wordy lately...I apologize if you wanted some entertainment.

Pasta Salad with Mozzarella, Sun-Dried Tomatoes & Olives
adapted from Bon Appétit by The Parsley Thief

6 tablespoons olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
2 tablespoons red wine vinegar
1 tablespoons capers, drained
1 clove garlic, chopped
1 pound Campenelle pasta
1 large red-ripe tomato, diced
8 ounces fresh mozzarella cheese, cut into chunks
1 cup thinly sliced fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup oil-cured black olives, pitted & halved

Add the olive oil, sun-dried tomatoes, red wine vinegar, capers, & garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain & transfer to a large mixing bowl. Add the dressing & toss to coat. Cool to room temperature, tossing occasionally.

Add the tomatoes, mozzarella, basil, Parmesan, & olives. Toss to combine. Taste & season with salt & pepper, if needed.

Pasta alla Gricia

A year ago I posted a pasta recipe and mentioned my quest to replicate the best pasta dish I've ever had. I've tried several recipes, and while none have quite lived up to the pasta in my memory, this one is definitely worth repeating.

The pasta dish I'm seeking after is one I had in Rome that was made with rigatoni, cheese, olive oil, black pepper, and tiny, tasty morsels that were most likely guanciale. Guanciale is a pork product with a very high fat content (like bacon). I was able to find guanciale in the amazing international grocery store in town. I bought a half pound piece and divided into four sections and froze them to use as needed.

This recipe has the added ingredient of onions, so it's not The Dish, but it tastes great. Also, rigatoni has recently become a favorite pasta. Don't overcook it - keep it al dente for a slight chew.

Pasta alla Gricia
from the New York Times

Salt
1 pound bucatini or rigatoni
1 tablespoon extra virgin olive oil
1 small onion, sliced thin
6 ounces guanciale, in 1-inch slivers 1/4-inch thick
Freshly ground black pepper
1/3 cup grated aged pecorino cheese, more for serving

1. Bring a large pot of salted water to a boil and add bucatini or rigatoni.

2. Meanwhile, place a 12-inch skillet over medium heat, add olive oil, onion and guanciale. Cook until onion is translucent and barely starting to brown. Remove from heat.

3. When pasta is al dente, drain it, reserving 1 cup pasta water. Transfer pasta to skillet, place over medium-low heat and toss with guanciale and onion. Season with salt and generously with pepper; fold in about half the pasta water and the cheese. Toss, adding more pasta water as needed to help cheese coat pasta. Check seasoning and serve, with more cheese on the side.

Reuben Sandwich

One of my all-time favorite sandwiches is the Reuben. The combination of flavors is just perfect, but any sandwich pan-toasted in butter and served warm can't go wrong. After I made rye bread, Reuben sandwiches were the obvious solution to use up some of the loaf.

Someday I'll have to try my hand at homemade corned beef and sauerkraut, but for now high-quality deli products work well.

Reuben Sandwich

1/2 Tbsp. ketchup
1 Tbsp. mayonnaise
1 Tbsp. sweet pickle relish
rye bread
swiss cheese, sliced
corned beef
sauerkraut

Mix ketchup, mayonnaise, and relish in a small bowl to make sauce. Set aside. Butter two pieces of rye bread. Heat a skillet over medium heat. Add bread, unbuttered side down. Heat for a minute. Flip bread over and add swiss cheese, a pile of beef and a good helping of sauerkraut. Top with the other piece of bread. Cook for a few minutes. When golden brown, flip the sandwich over. Cook the other side until golden brown. Remove from skillet to a plate. Lift up one piece of bread and spread a tablespoon or so of sauce. Serve immediately.

Individual Roasted Tomato Tarts

With summer and its bounty approaching, I thought it would be good to clean out the freezer of goodies from last year. Last summer I made slow-roasted tomatoes with plum tomatoes from the market. They are divine treasures that I didn't want to waste, so I've been saving them for something special. When I found this recipe, I knew I had found a purpose for the intense burst of flavor of roasted tomatoes. I'm so glad I was right.

These tarts can be made with various-sized pans (I used four 4-inch pans), including one large pan (12-inch round). Individual tarts are much cuter, don't you think?

Roasted Tomato Tart
adapted from Italian Food Forever

Olive oil pastry:
1/3 c. olive oil
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. dried oregano
1/4 c. ice water
1 small egg (or half of a beaten large egg)
1/2 Tbsp. white vinegar

Ricotta filling:
1 1/2 c. ricotta cheese
1/2 ch. grated Parmesan cheese
2 medium eggs
Salt & pepper, to taste

Topping:
1 cup roasted tomatoes
2 tablespoons olive oil
Salt & pepper, to taste
fresh basil

To prepare the olive oil pastry, first place the olive oil in the freezer until it is almost frozen. Place the flour in a bowl and add the baking powder, salt, and dried oregano. In a cup, mix together the egg, vinegar and ice cold water. Once the oil is almost solid, cut it into the flour mixture until you have pea sized crumbs. Add the vinegar/egg liquid slowly, mixing it into the flour until the mixture comes together as a dough. As with any pastry, be careful not to over handle the dough. Dump the dough out onto a lightly floured surface and roll out thinly to fit inside chosen tart pan(s). Lay rolled sheet of dough into tart pan(s), trimming the edges. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Remove tart pan(s) from the refrigerator and prick the bottom all over with the prongs of a fork. Once the oven has reached 350 degrees, bake the pastry for 10 minutes. Remove from the oven.

Mix together the ricotta, eggs, and grated Parmesan cheese. Season with salt and pepper and spread this mixture evenly over the bottom of the crust. Arrange tomatoes on top, drizzle with olive oil, sprinkle with some salt and pepper and bake for about 30 to 35 minutes or until the ricotta filling has set, and the pastry is lightly browned. Cool to room temperature and garnish with basil before serving.

Kale Barley Salad

This may be my favorite raw kale salad yet! Then again, any salad with blue cheese usually gets my vote. I can't wait to eat the leftovers for lunch.

Kale Barley Salad
adapted from In Praise of Leftovers

1/2 red onion, cut into thin rings and then into quarters
3/4 cup raw barley, 2 cups cooked barley
1 head curly kale, washed, ribbed, and chopped into bite-sized pieces
1 c. pan-toasted pecans*, chopped
1/2 c. dried cherries, roughly chopped
1/2 c. crumbled Danish blue cheese (or other firm blue cheese)
zest from one lemon

Dressing:
1 minced garlic clove
salt and pepper to taste
1/2 tsp. smoked paprika
4 Tbsp. apple cider vinegar
2 Tbsp. honey
1/2 c. extra virgin olive oil

For dressing: Mix the first five ingredients in a large measuring cup. Whisk in olive oil until emulsified. Season to taste. Drop in onions and let them marinate for at least 20 minutes.

For salad: Cook barley in lots of boiling water for about 45 minutes. More water will prevent the barley from sticking together. After the barley is done (grains will be soft, but still a little chewy), drain and run cold water over the barley to cool. Drain water. You can do this one day ahead if you want.  Alternatively, cook barley (1 parts barley to 2.5 parts water) in a rice cooker.

Toss barley with kale and most of the pecans, blue cheese, dried cherries, and dressing. Scatter the remaining ingredients, the lemon zest, and a few marinated onions from the dressing over the top. Unlike most salads, this can be stored in the fridge for 24 hours. Add the blue cheese right before serving.

* To toast pecans, heat a skillet over medium-high heat. Add pecans and stir frequently until they start to get dark spots. This takes a few minutes only - be careful not to let the pecans burn.

Easy Cheesy Bean Dip

I stumbled upon this recipe in a Whole Foods advertisement in a newspaper, not even my newspaper. I've made this bean dip for several gatherings, and people love it.

I inherited some dried pinto beans when my parents moved out of town a few years ago. I have no idea how old the beans were (at least 2 1/2 years since I got them) and figured if they were bad I'd be able to tell. I survived eating them to tell this story, so I guess they were fine. After cooking up all the beans according to the package directions, I used two cups worth to make my own refried beans. There are fancier versions, but I just mashed up the beans and added a little oil, salt, pepper, and water. The refried beans tasted a little bland by themselves, but in this recipe, which is bursting with flavors, I couldn't tell.

I'm not a regular dried bean cooker, but it's a habit I want to develop. The secret for me is to cook a bunch at once and then store them in the freezer. And then don't forget to use them...

I don't always measure all the ingredients in this dip exactly. Take the cheese - usually I just have one kind of cheese, not both cheddar and Monterey Jack, and I never put in as much as it says. This recipe turns into a melted mess, so feel free to make it even if you don't follow it to a tee.

Using some leftover cooked, shredded chicken, I spread this bean dip in a tortilla with the chicken and baked them to make scrumptious burritos!

Easy Cheesy Bean Dip
adapted from a Whole Foods flyer

2 Tbsp. canola oil
3 cloves garlic, minced
½ c. red onion, diced
½ c. red pepper, diced
1 16-oz. can refried beans or 2 c. homemade
¼ c. canned green chiles, chopped
2 c. cheddar cheese, shredded
¼ c. cilantro, diced (reserve 1 Tbsp.)
1 Tbsp. chili powder
½ tsp. cumin
juice of one lime
sea salt to taste
½ c. Monterey Jack cheese, shredded

Preheat oven to 350˚. Heat oil in pan over medium heat. Sauté garlic, onion, and red pepper for 3 minutes. Add beans to baking dish. Stir in sautéed vegetables, chiles, cheddar cheese, cilantro, chili powder, cumin, lime juice and salt. Sprinkle with Monterey Jack cheese. Bake for 20 minutes. Garnish with more cilantro.

Buckwheat Crepes

Recently I made crepes for the first time. They were scrumptious! I expanded my crepe repertoire with these buckwheat crepes, another scrumptious venture. Usually served with a savory filling, these were very good. Buckwheat has a strong flavor, but it wasn't too distracting.

I tried three different fillings using odds and ends from my fridge:

gorgonzola, cream cheese, chopped walnuts
blanched spinach, gruyere, fried egg
sauteed onions, cream cheese, gruyere (my favorite)

Try whatever creative fillings you can think of, but don't forget the cheese! I think I'm becoming a cheese junkie...

UPDATE 6/10/13: Have made these using fresh buckwheat flour that I ground myself.  Fresh flour made these extra delicious and a more-appealing, less-gray color.

Buckwheat Crepes
from Gourmandines

1 1/4 cup buckwheat flour
2 tbsp all-purpose flour
2 1/2 cups milk or almond milk
1/4 tsp salt
2 tbsp butter, melted

Add the flours and salt to a food processor. Blend for a seconds to combine. Add the milk gradually while processing, and then add the melted butter and mix until blended. Let the batter rest for at least a half hour. Meanwhile, prepare fillings (some ingredients should be pre-cooked; see suggestions above).

Heat a skillet on medium heat. Add a sliver of butter before cooking each crepe. Add three tablespoons of batter and work quickly to spread the batter around by tilting the pan. Also, you can use the edge of a flat spatula to carefully rake the batter to the edges of the pan to evenly distribute the thickness of the batter.

Cook for a few minutes until the crepe bottom is flecked with golden brown. Flip the crepe. Add the fillings to the center of the crepe and allow them to heat up while the second side is cooking. Fold over two sides (like a burrito) or fold over four sides (see photos) to create a square with a bit of the filling exposed in the middle. Once filling is heated and the bottom of the crepe is golden brown, remove to plate and serve immediately.

Note: These freeze well for several weeks. Stack them between pieces of wax paper or parchment, and wrap airtight before freezing. You can make and refrigerate them up to a day ahead of serving.

Cheesy Eggs and Little Citrus Muffins

It's the day before Easter, and though I have a lot to do today, I can hardly resist making a fun breakfast. Tomorrow morning will be rushed, so this is my early Easter breakfast.

I love eggs, especially this recipe for cheesy eggs. It may be my favorite way to eat eggs. With sauteed garlic, Parmesan cheese and cream cheese, these eggs are transformed into a savory, creamy blend of yumminess. OK, maybe that wasn't a good description, but you get the idea -- I really love these eggs! Look how these pretty eggs from a local farm matched my napkin (the right one is light blue):

Cheesy Eggs
from The Schwarzbein Principle Cookbook by Diana Schwarzbein

4 eggs
3 oz. cream cheese, cut into ½-in. cubes
1/4 c. freshly grated Parmesan cheese
freshly ground pepper, to taste
1 1/2 Tbsp. butter
1 minced garlic clove

In a small bowl, beat eggs with cream cheese cubes, Parmesan cheese and black pepper. Set aside. In a nonstick skillet, melt butter over medium-high heat. When butter is hot and bubbly, add garlic and sauté about half a minute. Pour egg mixture into skillet. Stir and fold gently until cream cheese is melted and eggs are cooked to your liking. Serve immediately.

These citrus muffins can be made with orange, lemon, or lime, but lemon is my favorite. They're very easy to whip up. Once you start eating them, decide beforehand how many you want to eat, otherwise you may end up eating most of them. They're so easy to pop in your mouth that you don't feel like you're eating much. You've been warned.

This time I made one into a regular sized muffin to see if the texture held up. It did - the muffin was very light and airy. So if all you have is regular-sized muffin tins, this recipe will still work great. My guess is the recipe would yield 8 regular muffins (it makes 24 mini muffins).

Little Citrus Muffins
adapted from the Pampered Chef

1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 cup sour cream or plain yogurt
1/2 tsp vanilla
2 tsp orange, lemon, or lime zest

Glaze
2 tbsp butter, melted
1/3 cup powdered sugar
1/2 orange, lemon, or lime, juiced

Preheat oven to 375. To make muffins, grease a 24-cup mini muffin tin. In a small bowl, combine flour, baking powder, baking soda and salt; mix well.

In medium bowl, whisk butter and sugar until well blended. Add egg; whisk until smooth. Mix in sour cream, vanilla, and orange zest. Add flour mixture; mix until dry ingredients are moistened, but don't overmix.

Using a small scoop or spoon, drop a rounded scoop of batter into each muffin cup. Bake 12-13 minutes or until light golden brown. Cool 3 minutes in pan, then remove. Cool slightly.

While muffins are baking, combine glaze ingredients and whisk until smooth (you may want to add half the orange juice and then taste and adjust by adding more). Dip tops of warm muffins into the glaze. Serve warm.