Pasta with Sausage and Spinach

I love discovering kid-friendly, husband-pleasing workhorse recipes like this one! I've made this a LOT this fall and have doubled and tripled it on a couple of occasions. It works well straight from the pot (without being baked), but it also travels well in a 13x9-inch pan and reheats in the oven like a casserole. One of my go to recipes now when I bring food to people (as in the picture above), this is now in our permanent repertoire. It reminds me of the Mock Ravioli casserole I grew up eating. I've tweaked it just slightly from the original recipe over at Budget Bytes. She also has some terrific pictures of her method if you need the step-by-step type of directions (and you can print her recipe easily). So hop on over there and check it out. I'm posting it here partly so I can have it more readily available (although I nearly have it memorized). Oh--it also freezes well!

Pasta with Sausage and Spinach
~Budget Bytes

• 1 (12-16-oz.) box chunky cut pasta (rotini, penne, macaroni, whole wheat, veggie, ...)
• 12-oz. Italian sausage, squeezed out of casings and crumbed 
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 (28-oz.) can diced tomatoes (or two 14.5-oz cans), undrained
• 1 (6-oz.) can tomato paste
• 1 t. basil
• 3/4 t. salt
• pepper to taste
• 1/2 T. brown sugar
• 8-oz. frozen spinach, thawed and squeezed dry
• 2-oz. crumbled feta cheese

1. Cook pasta according to package directions and drain.
2. Brown sausage with garlic and onions in a large skillet (use a big soup pot if you're doubling or tripling). Drain and return meat mixture to skillet.
3. Add tomato products and seasonings, stirring to incorporate. Bring to a slight simmer.
4. Add in drained noodles and spinach. Stir well.
5. Add in feta cheese and stir.
6. Pasta dish may be eaten as is or spooned into a baking pan for reheating in the over later.

~Serves 6-8

Braised Lentils with Roasted Butternut Squash

True story: for the first time in 4 years, I forgot to pick up my CSA veggies. Well, I remembered, but by then, I couldn't make it work. I guess Labor Day threw off my mental "what day is it today" track. The Colvins are very forgiving types, thank goodness. I think we're going to be able to work it out for me to get a box this weekend. So, I don't know if you will be getting butternut squash this weekend or not, but if you're like me, you may still have one or two lying around. I usually eat up the more perishable stuff first. Good thing because last night, I could still whip up a meal with CSA veggies!

This recipe is simple, but takes a bit of time to cook. It's delicious, too, despite the unassuming ingredient list. I'm not a huge fan of chunks of butternut squash; generally, I prefer the pureed recipes like our favorite Butternut Squash Soup. But the combination in this recipe works beautifully. I didn't think to take a picture of all the Colvin veggies that went into this recipe, but I used onions and garlic from them in addition to the squash! This works as a good side dish for sausage (smoked, flavored chicken, etc.) as well as a vegan/vegetarian main dish.

Braised Lentils with Roasted Butternut Squash
~adapted slightly from How to Cook Everything, 10th ann. edition

• 1 cup lentils, brown or green
• 1 small onion or 1/2 of a large one
• 2 cloves garlic
• 2 c. peeled, cubed butternut squash (1/2-inch to 1-inch cubes) from a medium squash
• 2 T. olive oil plus extra
• 2 c. chicken or vegetable stock
• 1/2 c. red wine (can use white for a more subtle taste)
• 1 bay leaf
• salt and pepper to taste

1. Toss squash cubes with enough oil to coat and roast at 375 degrees until tender and caramelized (about 20 minutes or so). (I sprinkled some salt and pepper over the cubes as well.)
2. Meanwhile, in a medium pot, sauté onion over medium high heat until translucent. Add garlic and stir for a minute or so until garlic is fragrant. 
3. Add lentils, stock, wine, and bay leaf to pot. Bring to a boil. Reduce heat, partially cover, and simmer for about 25 minutes.
4. Taste, adjust seasonings, and simmer until lentils are done to your liking. Removing the lid will help some of the excess liquid cook off (which I like). When lentils are just about done, gently stir in squash pieces to reheat.

~Serves 4-6

Asian Grilled Tuna Salad with Creamy Ginger Dressing

We like to do a big entree salad once a week or so in the summer. It's light, cool, and easy to throw together with our steady supply of fresh ingredients from the Colvins! Usually, we do a grilled chicken salad. This week, though, we tried something different: fresh tuna. And it was delicious!

Note for families with young children: if your children aren't enthused by a big salad for dinner, try deconstructing the salad. Put the meat/protein in one section of the plate, the veggies (that they like) in one section, the lettuce in another. Provide a little bowl of dressing for them to dip ingredients into.

Asian Grilled Tuna Salad with Creamy Ginger Dressing
~Weigh Watchers

• 3 T. soy sauce (can use low-sodium)*
• 3 T. rice vinegar or rice wine vinegar*
• 2 T. minced or grated fresh ginger*
• 2 T. minced garlic*
• 1 T. brown sugar*
• 2 t. sesame oil*
• 1/4 c. reduced fat mayo
• 2 T. warm water
• 1 t. sriracha chili sauce
• 1 pound tuna steak, at least 1-inch thick
• 4 c. mixed salad greens
• 2 c. grape tomatoes, halved
• 1 c. shredded carrots
• 1/2 cucumber, sliced (and seeded if necessary)
• 4 green onions, sliced, or a small amount of chopped red onion

*You can also substitute in a good quality teriyaki sauce for these ingredients since this is essentially what you're making. Make sure it has good ginger flavor. Trader Joe's Soyaki is a possibility.

1. In a small bowl, whisk the starred (*) ingredients together. Alternately, get your bottle of teriyaki sauce ready. Move 3 tablespoons to a small bowl or cup. With the remaining mixture, marinate tuna for 2 to 4 hours in the fridge. (This is approximately 7-8 tablespoons teriyaki sauce if you're going with the shortcut route.)
2. Meanwhile, to the 3 tablespoons mixture, add mayo, water, and sriracha. This is your salad dressing. Cover and keep in fridge until ready to use.
3. Prep veggies.
4. When tuna is done marinating, grill or broil on high heat until tuna is done to your liking (a couple of minutes/side for seared tuna, longer for more well done.)
5. Assemble salad!

~Serves 4

Breakfast Burritos with Greens

Mmm… I can hear you now: nothin' better than taking a cheesy, meaty breakfast treat and adding greens to it (and taking out the meat!). But even the kids scarfed these down. If you're a gardener, regular farmer's market shopper, or CSA shareholder, you're likely to have greens lying about. I'm at the point where we need to eat vegetables at every meal just to use some of our produce up. These burritos are a nice way to chip away at the pile o' greens; they also are a good way to use up some leftover cooked greens as long as they were cooked simply without some sort of sauce.

Breakfast Burritos with Kale

• scrambled eggs with cheese* (about 1 egg/person)
• cooked kale--about 1 leaf/greens-eater's burrito; 1/3-1/2 leaf for non-greens-eaters' burritos
• cooked black beans (drained and rinsed if canned); about 1/4 cup per person)
• whole wheat tortillas
• salsa of choice

*if you make plain scrambled eggs, then sprinkle cheese on the top of the burrito fillings; if there's a lot of cheese in the eggs, you won't need extra on top.

1. If kale is not already cooked, strip leaves from stems and chop. Cook in a small bit of water for a few minutes until cooked. Drain well.
2. Warm tortillas in a microwave. Layer eggs, beans, and kale. Top with salsa. Mmmm

On a side note, if anyone tries to make these and freeze them, let me know. I'm thinking that might work, but don't have time to mass produce them right now.

Meatloaf-Stuffed Zucchini

When we got zucchini in our basket  from the Colvins today, I wondered what to do with it. I know there's a lot of summer ahead full of more summer squash to doctor up for the tender palettes at my table. And despite my reticence to make anything more difficult to make, this just might be the ticket. Inspired by a Weight Watchers recipe, this is similar to stuffed peppers. Around here, we prefer meatloaf to zucchini, but the two together are delicious! (Bonus: the kids like the "boats.")

Meatloaf-Stuffed Zucchini

• favorite meatloaf recipe, uncooked, about 3/4 pounds meat's worth (most recipes use more, so scale your recipe down accordingly; meatloaf is pretty forgiving)*
• 2-3 medium to large zucchini (I used a good-sized 8-ball zucchini and a good-sized regular zucchini)

*If you need an easy meatloaf base, use 3/4 pound ground beef, 1 beaten egg, 1-2 tablespoons leftover rice or bread crumbs, some Italian seasoning, salt and pepper, 1-2 tablespoons Parmesan cheese, and a bit of minced onion.

1. Slice zucchini in half long ways (if you have a large 8-ball, slice it in quarters vertically).
2. Scoop out any big seeds. Scoop the remaining flesh out until you have a 1/4-inch shell. Chop/mince the flesh and add it to the meatloaf mixture. 
3. Fill zucchini shells with meat, mounding it up slightly. Drizzle with olive oil or top with your usual sauce.
4. Bake in a baking pan (jelly roll pan, 13x9-inch pan, or something similar) and bake at 375 degrees until meat is done. (350 degrees=40 minutes or so; 375 degrees=35-40 minutes).
5. Top with a bit of shredded cheese or more sauce. We like ours with ketchup, too!

~Serves 4-6

Mom's Mac-n-Cheese

Straightforward and delicious! You may have all these ingredients on hand already. Leftover ham or smoked turkey is good mixed in. We like it straight from the stove. Note that if you're serving this straight from the stove, you can also add in a few more noodles to stretch it some.

Mom's Mac-n-Cheese

• 2 T. butter
• 1/4 c. flour
• 1 t. salt
• 1/2 t. dry mustard powder
• 1/4 t. pepper
• 2 1/2 c. milk
• 2 c. shredded cheese, divided
• 1/4 c. fresh bread crumbs, optional
• 8 oz. noodles, cooked al dente (cut pasta is best)

1. Melt butter in large saucepan. Stir in flour and cook, stirring, for about a minute.
2. Add milk gradually, stirring constantly to prevent lumps. Add remaining seasonings. Cook, stirring, until mixture comes to a low boil. Simmer, stirring, until mixture thickens. This whole step will take about 10 minutes.
3. Stir in cheese a handful at a time over low heat, stirring to melt. If serving from the stovetop, use the full amount of cheese. If baking, use 2 cups.
4. If baking, pour into an 8x8-inch pan. Top with bread crumbs and remaining 1/2 cup cheese. Bake at 350 degrees until hot and bubbly and top is browned.

Serves 4-6

The Burrito Bowl

Burritos can be filled with just about anything these days: corn, beans--whole or refried/mashed, rice, meat of some sort, various veggies in small pieces, cheese, salsa, etc. And if you're like me, you will always fill that little tortilla to bursting and end up with a messy plate (or lap!). And if your kids are like my kids, they will take forever to learn to hold a burrito in such a way that the entire contents doesn't land in their plate (or lap).

Enter: the Burrito Bowl, one of our favorite Dinner Bowls. Easier to eat, cheaper (good quality tortillas can add up!), and adjustable to each family member. Bonus: the ingredients are easy to keep on hand for quick meals. I keep extra cooked rice in the freezer for these kinds of meals, too, so there's very little cooking involved. We usually make our Burrito Bowls vegetarian and save the meat for our Fajita Bowls (which are essentially the same thing but with slightly different ingredients). The picture above shows some browned, ground meat we threw in because we had some leftover.

The Burrito Bowl

(these are the usual suspects in the full tummies' household; vary to suit your tastes!)

• cooked rice (about 1/2-3/4 c. per person/bowl)
• black beans, drained (about 1/4 c. per person/bowl)
• corn (thawed, drained, whatever; about 1/4 c. per person/bowl)
• shredded cheese
• salsa
• cilantro if you've got it

Layer in order given. If we throw in veggies to this--which we don't usually because this is an "end-of-the-month" type meal or a quick-and-easy-to-throw-together type meal--just chop them fairly small.

Caramelized Onions and Pizza

We love us some caramelized onions around here: we put them on hot dogs, on brats, in calzones and on pizzas, in fajitas, .... When we got a bunch of onions from the Colvins this week, I knew what I'd be doing with them!

This is the method I prefer since it yields consistently great results with less oil than most recipes. However, I've been known to throw onions and oil in together and cook on high for a quicker yield. See below for a delicious pizza combo with these!

Caramelized Onions
~How to Cook Everything, 10th ann edition

• 6-8 medium onions, sliced
• 2 T. olive oil
• salt

 

1.  Cook onions, covered, in a large skillet over medium heat for about 20 minutes or until dry and starting to stick to the pan. (Stir occasionally.) They will cook down, but won't turn very dark brown.
   
2. Add in oil, a generous pinch of salt, reduce heat to medium low, and cook until you like the texture--stir occasionally. The longer you cook them, the sweeter and softer they get. I like to do mine about 15 minutes at this stage.
   
3. Use immediately or store in the fridge for about a week.

Caramelized Onion and Bacon Pizza

You can do with this pizza or calzones. Here are the directions for pizza: spread the onions from above on a slightly pre-baked pizza crust. Sprinkle chopped, cooked bacon (3 slices maybe?) on top. Sprinkle with your choice of cheese: Parmesan, cheddar--blue cheese is also good. Bake at 450 degrees until cheese is melted and beginning to brown. 

The Javanese Bowl

This is a recipe from my dear friend Megan (with whom I've gone to college, survived grad school, blogged, and now work with at Redeemed Reader). This fits in perfectly with our "dinner bowl" approach these days, and meals like this are endlessly helpful when serving young eaters or when adapting to serve more than expected for dinner. As with some of our other bowls (like BiBimBap), there is a seemingly odd assortment of things...but it all works together. This is also a great choice if you have some cooked rice and chicken--you won't be slaving over a hot stove or turning on your oven. I don't have a picture yet--so sorry!

Javanese Dinner

Set out in individual bowls:

• Cooked rice
• Diced cooked chicken
• Pineapple tidbits
• Diced tomatoes
• Sliced green onions
• Shredded coconut
• Shredded cheese
• Diced celery
• Sprouts
• Chow mein noodles
• Chicken gravy (roux with butter/flour, add chicken stock and salt and pepper)

Everyone piles a little of what they want on a plate. Don't take too much of any one
thing, because you end up with a big pile). Try it!

Pasta and Summer Squash with Tomatoes, Basil, and Nuts

One of my go to recipes in the summer, particularly with summer squash, is what we call the P3: Pasta, Produce, and Pesto (with a good sprinkling of Parmesan). But today, I didn't have pesto! Ack! My trusty Cook's Illustrated Cookbook came to the rescue with a similar, yet much more complex tasting, summer recipe. This is a good way to use up some summer squash bounty in that CSA basket or from your garden (when you're tired of squash casserole!). Bonus: this is good at room temp!

Pasta and Summer Squash with Tomatoes, Basil, and Nuts
~Cook's Illustrated Cookbook

• 1.5-2 pounds yellow summer squash, zucchini, or a mixture, cut into 1/2-inch pieces
• 1 T. coarse sea or kosher salt
• 4 T. olive oil
• 3 cloves garlic, minced
• 1/2 t. red pepper flakes
• 12-16 oz. pasta (CI recommends farfalle; I used spaghetti)
• 1/2 c. chopped fresh basil
• 1/4 c. toasted pine nuts (or walnuts)
• 12 oz. cherry or grape tomatoes, halved
• 2 T. balsamic vinegar
• Parmesan cheese for garnish

1. Toss squash pieces with 1 tablespoon coarse sea or kosher salt (use half as much if using regular table salt). Let drain in a colander over a bowl (or in the sink) for 30 minutes. Turn out onto a double layer of paper towels and blot dry with more paper towels.
2. Heat 1 tablespoon oil in large nonstick or cast iron skillet over high heat. Saute squash in two batches, 5-7 minutes each, until golden brown, slightly charred in spots, and cooked (this gives it a great smoky taste). If skillet starts to burn, turn down heat slightly. Move each batch to a plate when it's done.
3. Meanwhile, heat 4 quarts water for pasta. When boiling, add pasta and 2 tablespoons salt. Cook per directions on package. When done, save 1/2 cup pasta water and drain pasta well. Put back in stockpot.
4. When squash is done, heat 1 tablespoon olive oil in same skillet over high heat and add garlic and red pepper flakes. Cook and stir for about 30 seconds (until fragrant) and add squash back in. Stir for another 30 seconds. Then, dump entire mixture into pot with cooked and drained pasta. Add in tomatoes, basil, nuts, and balsamic vinegar. Add 1 more tablespoon oil and cooking water if needed for more moisture.
5. Serve garnished with Parmesan cheese.

~Serves 4-6

BiBimBap

You know that face that the food guys on the Travel Channel make when they taste something a.ma.zing? (I'm thinking here of Anthony Bourdain, Andrew Zimmern--king of the "face," and Adam of Man v. Food.) My husband and I like to make the "face" when we taste something awesome--the meat at the Brazilian restaurant (where they bring it around on skewers and slice it right at your table), an especially delicious chicken korma at an Indian restaurant, and this: Korean BiBimBap. Mmmmmm

Now, I'll confess right up front that I'm not terribly authentic about this. But I do use the sweet and spicy Korean red pepper paste and it, my friends, is pretty crucial for this recipe. You will have to make a trek to the Asian store for some post haste. While you're there, pick up some inexpensive coconut milk, some Chinese black vinegar (for our Gyoza sauce), some super cheap cilantro, and anything else interesting that catches your eye. Our kids don't like the red pepper sauce (too spicy), but they will eat anything that is doused with our Gyoza sauce; I use the Gyoza sauce for them or, if I'm lazy, storebought teriyaki sauce.

This is one of those dinner bowls that is a catch-all for nearly any kind of vegetable you have lying around. You can use leftover/cooked veggies and meat as long as they were seasoned with Asian ingredients (garlic, ginger, etc.) or are very plain to begin with; with the exception of greens, they also need to be only lightly cooked--"crisp tender." If you have to make it all from scratch, it gets a touch tedious--not too bad, but be forewarned. I had a stellar combination of veggies from the Colvins this week, so I sauteed a bunch of veggies just for this. This is more a method than a recipe, but the sauce is KEY.

BiBimBap
~based on the recipe at Aeri's Kitchen (MUCH more authentic than mine and full of GREAT pictures--check it out!)

Sauce Ingredients: (this makes enough for 2-3 servings; can be doubled easily)

• 3 T. Korean red pepper paste
• 1/4 t. soy sauce
• 1 t. apple cider vinegar
• 1 t. sugar
• 3/4 t. sesame seeds
• 1/2 t. minced garlic
• 1 t. sesame oil (we don't use, but it's supposed to be in there....)

Bowl Ingredients:

• cooked rice (~3/4 cup/person)
• cooked meat (scant 1/4 cup/person)
• cooked veggies: think of a variety of colors and textures here (carrot/zucchini matchsticks, cooked greens, lightly cooked broccoli florets, peas of any sort, green beans, sauteed cabbage, bell pepper strips, sauteed onion, etc.)
• raw veggies (radishes and/or cucumbers cut into matchsticks, green onions, etc.)
• relish like kimchi if you want (we leave out)
• cooked egg (beat eggs and cook flat like an omelet; slice in slivers; use 1/2-1 egg/person)

Method:

1. Pile rice in a bowl.
2. Top rice with meat in small clump (in the middle).
3. Arrange vegetables (cooked and raw) around the outside with an eye to color (see the picture at the top and the one below for ideas). For my kids, I usually tell them to "pick 2" of the vegetables and they like the choice.
4. Place egg strips on.
5. Dollop red pepper sauce on top.

Dig in!!

Pizza with Squash, Arugula, and Rosemary

OK, I'll admit right off that we didn't have any arugula for this delicious pizza (hint, hint, Colvins :-) ). And, secondly, this is not really a way to use up squash so much as it's a way to entice your kids to try it. You will need very little for the pizza. But this is delicious and different from the usual pizza fare.

Pizza with Squash, Arugula, and Rosemary
~inspired by one from Food & Wine

• 1 pizza crust, homemade or storebought
• 2 oz. thinly sliced summer squash (~1/3 cup?)
• handful arugula
• 2 t. fresh rosemary
• Parmesan cheese
• mozzarella cheese
• crushed red pepper flakes
• sea salt

1. Prebake the crust slightly if it's homemade.
2. Finely shred Parmesan cheese over the whole crust--you want a decent coating here.
3. Lay squash slices around on top of Parmesan.
4. Sprinkle rosemary generously around on top of squash.
5. Shred mozzarella over top of rosemary/squash.
6. Sprinkle with red pepper flakes and a touch of salt.
7. Add arugula, if using, on top.
8. Bake at 450 degrees until cheese is melted and starting to brown.

Enjoy!

Swiss Chard Quiche

I don't know about you, but I'm a tentative Swiss Chard eater. I keep getting lured back because it's just SO pretty!! But, honestly, it tastes a touch grassy. Enter: quiche. Inspired by Lia's Spinach and Bacon Quiche, I decided to use this week's chard in a crustless quiche for a quick dinner last night. The verdict: even the kids gobbled it down. I used Rainbow Chard; if you use that or Ruby Chard, your quiche will be a little gray inside. Just warning you! Incidentally, I was able to use green garlic AND a big spring onion from our CSA, too!

Swiss Chard (Crustless) Quiche
~based on this recipe

• 1 "pour" olive oil (a tablespoon? maybe?)
• 1 bunch Swiss chard (a little more than 1/2 a pound)
• 1 clove garlic, sliced
• 1 small (~3-inch) onion, chopped
• 1-2 small green onions (unless your onion is green and has a nice green stalk coming out!), sliced
• 1 T. pesto
• 5 eggs
• 1 1/4 c. milk (I used 2%)
• 2 1/2 cups mixed shredded cheese (I used cheddar, Mexican crumbling cheese, monterey jack, and some Parm--cleaning out the cheese drawer!)
• salt and pepper to taste

1. Remove chard stems from leaves (the thick parts--I cut off leaves until the stem was about 1/8-inch thick).  Slice stems thinly and chop leaves coarsely (but keep separate).
2.  Saute chard stems, garlic slivers, and chopped onion together in hot oil until tender (they don't need to caramelize or anything).
3. Add in chopped leaves and green onions (I used about 1-inch of the green tops of my big green onion for this). Add a little water, and stir until leaves are wilted and cooked (they won't be mush--but they will cook down quite a bit). Keep stirring until water is gone.
4. Whisk eggs and milk together. Add cheeses and stir. Fold in Swiss Chard mixture and add salt and pepper to taste.
5. Pour into a greased deep dish pie plate.
6. Bake at 375 degrees for 35-45 minutes, until quiche is set.

~Serves 8

Salad Pizza

What's not to like? Salad... good. Pizza...good. Cheese...good. My kids unanimously decided that this is THE best way to eat salad (go figure). One of my children--my little salad-lovin' guy--decided this might be his favorite pizza. Note that this does not have tomato sauce--it's like white pizza with salad toppings. The toppings wilt slightly but are not cooked. The first time we had this, we topped their half with Ranch dressing and ours with vinaigrette. The picture above shows our recent batch of Romaine from the Colvins (plus the green garlic we got!); it's sort of a mock Caesar salad.

Salad Pizza
~based on this recipe

• 1 10-16-oz. pizza crust of your choosing (homemade or storebought)
• 2 cloves garlic
• 1/2 t. dried oregano
• 1/4 t. dried basil
• 1 c. shredded mozzarella
• 1/4 c. shredded Parmesan
• Salad toppings (5 c. thinly sliced lettuces plus a few others: thinly sliced peppers, tomatoes, cucumbers, black olives, etc.; something like the Easiest Salad Ever)
• Salad dressing of your choice

1. Preheat oven to 425-450 degrees.
2. Roll out pizza crust, if needed. Press garlic and sprinkle over top of crust. [If you're using green garlic, it's easier to just mince it.] Sprinkle dried herbs over.
3. Bake pizza crust until golden brown (~10-15 minutes).
4. While crust is baking, toss salad ingredients with dressing.
5. As soon as you pull the crust out, sprinkle mozzarella and half the Parmesan on top. Top with salad and sprinkle remaining Parmesan on top. 
6. Eat!

~Serves 4-6

Radish, Orange, and Avocado Chopped Salad

Radishes are so not on my radar--or didn't used to be. The husband likes them, and every now and then I might pick up a bag at the store for his salads. Then, I started getting them from my CSA. And get them some more. And a few more. If you only use one chopped up in one person's salad, then you don't use them up very fast! Enter some delicious radish and orange salad combinations from America's Test Kitchen. I don't know what it is about these two together, but they are delicious in combination! I adapted this particular recipe slightly (didn't have avocado on hand, nor did I have pumpkin seeds; I also had the lettuce from my share last week and it wasn't Romaine--so I'm not sure if my lettuce amount is accurate). Still, it made for a nice lunch and made a dent in the first batch of radishes this year. It would pair excellently with some chicken fajitas for dinner! Recipe can be easily halved.

Radish, Orange, and Avocado Chopped Salad
~America's Test Kitchen Healthy Family Favorites

• 1 cucumber (about 8 oz), peeled (optional), halved lengthwise, seeded, and cut into 1/2-inch pieces.
• salt and pepper
• 3 T. olive oil
• 3 T. lime juice (from 2 limes)
• 1 garlic clove, minced
• 10 radishes, halved and thinly sliced
• 2 oranges, peeled with a knife (so you cut off most of the white pith), cut into 1/2-inch pieces, and drained slightly
• 1/2 avocado, pitted, peeled, and cut into 1/2-inch cubes
• 1/4 c. minced red onion
• 1 romaine lettuce heart (about 6 ounces), cut into 1/2-inch pieces
• 1/2 c. shredded Manchego cheese (or Parmesan) (about 2 oz)
• 1/2 c. minced cilantro
• 1/4 c. toasted pumpkin seeds

1. Toss cucumbers with 1/2 teaspoon salt and let drain in a colander for 15-30 minutes (basically while you prep/chop everything else).
   
2. Whisk oil, lime juice, and garlic together in large bowl. Add drained cucumbers, radishes, oranges, avocado, and onion, and toss to combine. Let sit at room temperature for 5 minutes to let flavors blend (can also be held at this stage for up to an hour if you need to make it slightly ahead of time).
3. Add lettuce, cheese, and cilantro and toss to combine. Season with salt and pepper to taste, sprinkle with pumpkin seeds and serve.

~Serves 3-4 for a main dish, 6 as a side salad

Beans and Greens

It's a classic combination with seemingly infinite pairings. Here, I used my CSA kale from the Colvins with some dried Great Northern beans. I also threw in the radish tops I had since I didn't have quite enough kale (we made Garlic and Greens Pizza already with some of latest batch of kale). I think mustard greens would be good with chick peas (and maybe some curry powder thrown in!). Use your imagination and let me know in the comments!

Beans and Greens
~How to Cook Everything, 10th ann edition

• 8 oz. dried white beans or chickpeas or other white bean, washed, picked over, and soaked if you have time
• 1 medium onion, unpeeled (but cut off any dirty stem ends)
• 1 bay leaf
• 1 whole clove (optional)
• salt and pepper
• 1 bunch (about 1 1/2 pounds) fresh greens: broccoli raab, romaines, cabbage, mustard or turnip greens, kale  or collards, spinach, bok choy, arugula...
• 1 T. minced garlic, or more to taste
• 2 T. olive oil, or more to taste
• 1/2 c. shredded Parmesan and/or crispy bread crumbs (like chunky homemade ones fried in a little bit of butter...)

1. Put beans in a large pot with enough water to cover. Bring to a boil over high heat. Cut a slit in the onion and put the bay leaf and clove in. Put onion in pot. Adjust heat so mixture bubbles gently; cover partially and cook, stirring occasionally.
2. Prep greens: wash well. Cut off any stems bigger than 1/8-inch. Chop coarsely.
3. When beans begin to soften (anywhere from 30 minutes to 1 hour, depending on bean and whether or not they were soaked), sprinkle with salt and pepper. Continue to cook, stirring occasionally and adding water if necessary, until beans are tender but still intact (about the same amount of time as it took for them to soften).
4. Add greens and cook 'til they are tender, 10-30 minutes (lettuce and spinach won't take long at all; kale and collards will take a while... factor this in for your beans--they'll get pretty mushy if you add kale to them when they're already quite soft).
5. Remove onion. Taste and adjust seasonings. About 3 minutes before serving stir in garlic and olive oil. Spoon beans and greens into individual bowls and garnish with cheese and/or bread crumbs.

Serves 4

The Breakfast Bowl

My husband cooks on Sunday nights, and breakfast is a recurring theme. This was his latest delicious creation--and it fits nicely with the other "bowls" we enjoy. As with our other "bowls," proportions depend on you/your family. In general, the starch (potatoes, here) is the base. Meat/protein is used more as an accent, and we add in whatever veggies in whatever amounts we like! Incidentally, like our other bowls, this is (or can be) gluten free if that's a concern for you.  [I have to admit that while we thought we invented this, I did see a frozen box at Aldi just this week labeled "Breakfast Bowls"--not sure what theirs are like, but... ]

The Breakfast Bowl
~The Husband

• Home Fries style potatoes (either frozen or fresh potatoes cut up into cubes)
• Browned bulk breakfast sausage (could sub in ham or bacon or other meat of choice)
• Chopped bell peppers
• Chopped onion
• Shredded cheese
• Eggs, fried over easy or over hard
  Condiments of choice (ketchup, salsa, etc.)

Cook all ingredients separately or reheat leftovers (always a plus!). Place potatoes on bottom and then top with desired remaining ingredients. Top with egg cooked to order and condiments of choice.

The "Bowl" Approach

I don't know about you, but sometimes it's hard to think of what to do for dinner. And sometimes, honestly, wrapping little things up in a tortilla is too much work (especially when you have little hands that CANNOT hold their burrito/taco in such a way as to keep the insides, well, inside). Or a stir-fry is just not the right "mood" but you still have lots of rice on hand....

Enter: the "bowl" approach

We've discovered several "bowls" that our whole family loves and they can be customized to suit the family member's taste/needs. My friend Megan, who blogs with me at Redeemed Reader, has been telling me for YEARS to try a Javanese dinner that's the same feel, so I'll be posting her recipe in this same line up. It's going in my try-this-soon-file for sure.

My "plan" is to post some of our favorite bowls regularly in the weeks to come. They're fantastic ways to use up bits and pieces of leftovers, odds and ends from the CSA basket, or ways to vary ingredients for picky eaters and/or food intolerances. So, look for these in the weeks to come:

• The Burrito Bowl
• The Fajita Bowl
• The Sushi Bowl
• The Korean Bowl ("bibimbap"--I actually have a "real" recipe I've used for this one!)
• The Breakfast Bowl
• The Javanese Bowl

While you're waiting for my recipes, have you tried this approach with your family? What's your favorite "bowl" combination?

Kentucky Hot Browns

We had a long-standing Derby Day party with our neighbors every year (until they moved away... sniff sniff). Originally, we got together to watch the Kentucky Derby as an excuse to try mint juleps. Yum! We discovered we liked them, and the annual event grew each year until we had Kentucky Hot Browns and Derby Pie along with our juleps. Forget Cinco de Mayo! Try this easy sandwich this weekend and tune into the Derby for two minutes of horse-riding excitement and fame. Wear a big hat just for fun.

Kentucky Hot Browns
~from Southern Living

• 4 pieces Texas toast or other thick white bread
• 3/4 pound sliced roasted turkey (can use good quality deli meat)
• 1/2 c. butter*
• 1/3 c. flour*
• 3 1/2 c. milk*
• 1/2 c. shredded Parmesan cheese*
• 1/4 t. salt*
• 1/4 t. pepper*
• 1 cup shredded Parmesan cheese
• 3 plum tomatoes sliced or diced
• 8 bacon slices, cooked

*These ingredients are to make a basic white sauce with cheese (Mornay sauce). You can also use a recipe you already know/like or add cheese to my Microwave Bechamel Sauce. Directions for the Southern Living Mornay sauce here: Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.

1. Preheat broiler with rack 6 inches from heat. Toast bread 1-2 minutes on each side.
2. Arrange bread on broiler safe pan or in individual broiler-safe dishes. Top with turkey. Pour Mornay sauce over and sprinkle extra cheese on top. Broil 3-4 minutes or until bubbly and light brown.
3. Top with chopped tomatoes and bacon slices.
4. Eat immediately.

~Serves 4

Spiced Chicken and Barley

This a pretty regular feature around our house. The kids are finally eating it, too! :-)  It's fairly easy to assemble, and then it cooks for a while which allows me time to throw a salad together, clean off the table, etc.

Spiced Chicken and Barley
~Cooking Light

• 1 t. ground cumin
• 3/4 t. chili powder
• 1/2 t. salt
• 1/2 t. ground cinnamon
• 1/2 t. dried mint flakes (optional, but tasty)
• 1/8 t. garlic powder
• 1/8 t. ground red pepper
• 6 (4-oz) chicken thighs, skinned
• 1/2 t. vegetable oil (or more if not using a nonstick skillet)
• 1 1/2 c. chopped onion
• 1 c. chopped red bell pepper
• 1 T. low-sodium soy sauce
• 2 (14.25-oz) cans chicken stock
• 1 1/4 c. uncooked pearl barley
• 1 (14.5-oz) can diced tomatoes, drained
• 6 T. chopped green onions (nice, but I often leave out)

1.  Combine first 7 ingredients; rub chicken with half of mixture.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
3. Add 1 1/2 cups onion and bell pepper to pan; cook over medium-high heat 3 minutes or until vegetables are lightly browned. Stir in soy sauce, broth, barley, tomatoes, and remaining spice mixture.
4. Add chicken to pan, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Uncover; simmer 10 minutes or until liquid almost evaporates. Let stand 15 minutes. Sprinkle with green onions, if using.

~Serves 6 (1 chicken thigh plus about 1 cup of barley mixture per serving)