Vegan Spring Chili

In the wintertime, Z and I make my Slow Cooker Vegetarian Chili almost weekly. The hearty, protein-packed chili is so wonderfully comforting on a cold winter evening. 

Last week, when the temperatures were in the 70s (come back, please?), I was craving my chili. We didn't have all of the ingredients I needed on-hand, so I winged it...and came up with a spring-friendly version of our winter favorite.

Vegan Spring Chili

Yields: 4-5 servings

-1 tablespoon olive oil

-1/2 red onion, diced

-1 large clove garlic, minced

-3/4 cup chopped roasted red peppers

-1 tablespoon chili powder

-1 teaspoon ground cumin

-Generous pinch of cinnamon

-Pinch of cayenne

-Salt and black pepper, to taste

-3 cups low-sodium vegetable broth

-1 15-ounce can low-sodium black beans (not drained)

-1 15-ounce can chickpeas, drained and rinsed

-1 cup frozen sweet corn kernels

-1 tablespoon chopped pickled jalapenos

Fresh cilantro and lime wedges, for serving

Directions:

1.) In a medium-large pot, heat olive oil over medium heat. Add onion and cook until it begins to soften, about 5-6 minutes. Add garlic and cook until fragrant, about 15 seconds. Add roasted red peppers, chili powder, cumin, cinnamon, cayenne, salt, and pepper, and cook for about 1 more minute.

2.) Pour in vegetable broth, black beans, chickpeas, corn, and jalapenos. Turn heat to high and bring to a boil. Then, lower heat and simmer for 20 minutes. Taste for seasoning. 

3.) Serve with fresh cilantro and lime wedges. (We also enjoyed some Goat Cheese & Scallion Scones on the side).

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This spring version of my favorite chili was satiating yet perfectly light for a warmer evening. I loved how the hint of cinnamon helped sweeten things up while the cayenne, jalapenos, and chili powder gave each spoonful a nice mellow kick of heat.

Several nights later, we spooned some of the leftovers on top of nachos, and I highly recommend you do that, too. ;)

What's your favorite soup or chili to have in the spring?

Veggie-Packed Quinoa Salad

Remember that time we thought spring had finally arrived? Yeah...it's currently going on day 1,000 of being 40ish degrees here in Boston, topped off with some nice rain. Thanks, Mother Nature.

Thankfully, Z and I had this springy and vibrant quinoa salad last week to help us get over our spring blues. It was basically a "let's clean out the fridge" salad, but it worked. Chock-full of grilled asparagus, roasted red peppers, caramelized onions, and feta cheese, this was one satisfying yet healthy "spring" dinner.

Veggie-Packed Quinoa Salad

Yields: 2 servings

-1/2 cup uncooked quinoa

-1 cup water

-1 tablespoon olive oil

-1/4 yellow onion, sliced

-Pinch of granulated sugar

-1/2 cup chopped roasted red peppers (from a jar)

-1 cup chopped cooked asparagus (we used leftover grilled asparagus)

-1 tablespoon fresh lemon juice

-Pinch of crushed red pepper flakes

-Salt and black pepper, to taste

-1/4 cup crumbled feta 

Directions:

1.) Place quinoa and water in a large saucepan and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes, or until all the water is absorbed. Uncover and fluff with a fork.

2.) While quinoa is cooking, heat olive oil in a skillet over medium-low heat. Add onions and cook for about two minutes; sprinkle with sugar and continue cooking until onions are softened and begin to brown/caramelize, about 10 minutes.

3.) Mix onions, red peppers, and asparagus with quinoa. Pour over lemon juice and season with crushed red pepper flakes, salt, and black pepper. Transfer to a serving bowl.

4.) Add crumbled feta, stir, and enjoy!

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The best part about this salad is that it's satiating - I'm not one to have a salad for dinner, but quinoa is packed with protein, which makes this "salad" fit for a meal.

This dinner also made us believe it was, in fact, spring. Even if just for 10 minutes. 

Don't forget: You have one day left to enter my giveaway for a $25 gift card to b.good + a mixed four-pack of Sir Kensington's all-natural condiments!

Spring Pasta with Peas, Mushrooms, and Parsley-Arugula Pesto

Ah, spring. The season that brings long-awaited warmer temperatures and happier moods to my corner of the [New England] world. But my absolute favorite part about spring: the fresh, local produce that starts popping up everywhere. 

Ramps, fiddleheads, arugula, fresh herbs - so many green, delicious things sprout up in the spring. And while we're still impatiently waiting for many of these things to be available to us, I tried willing spring's harvest with this super green, super tasty pasta dish. (You're welcome).

Chock-full of sweet peas, meaty mushrooms, and a bright, slightly peppery pesto, this spring-friendly pasta dish was a nice [albeit somewhat cruel] tease for what's to come. 

Spring Pasta with Peas, Mushrooms, and Parsley-Arugula Pesto

Yields: 4 servings

Pasta:

-2 tablespoons olive oil

-2 cups white button mushrooms, stems removed and sliced

-1 clove garlic, minced

-Pinch of crushed red pepper flakes

-Splash of dry white wine (I used pinot grigio)

-Salt and black pepper, to taste

-3 cups whole wheat penne (or whichever pasta you wish)

-1 cup frozen peas

-3 spoonfuls Parsley-Arugula Pesto (recipe follows)

-Freshly grated Parmesan cheese, for serving

Directions:

1.) Heat olive oil in a medium skillet over medium heat. Add mushrooms, and cook until they begin to brown, about 4-5 minutes. Add garlic and crushed red pepper flakes, and cook until garlic becomes fragrant, about 15 seconds. Add wine, salt, and black pepper, and cook for one minute more.

2.) Bring a pot of salted water to a boil. Add pasta, and cook until it begins to become al dente, about 6-7 minutes (time will vary depending on type of pasta used). With one minute of cooking time left, add peas. Drain pasta and peas together in a strainer.

3.) Return pasta and peas to the pot, and stir in mushroom mixture. Add pesto, and stir until pesto is incorporated. Serve with a generous garnish of Parmesan cheese.

Parsley-Arugula Pesto:*

-2 (loosely packed) cups fresh parsley

-2 (tighly packed) cups arugula

-1 clove garlic, peeled

-1/4 cup walnuts

-1/2 cup grated Parmesan cheese

-Juice of half a lemon

-Pinch of crushed red pepper flakes

-2/3 cup olive oil

-Salt and black pepper, to taste

Directions:

1.) Add above ingredients, through crushed red pepper flakes, to a food processor fitted with a steel blade. Turn on food processor, and stream in olive oil while food processor is running.

2.) Taste pesto and add salt and black pepper as needed.

*One quick note: I made this pesto to make use of leftover parsley and arugula, so I kind of winged the amount of greens used. Just taste and adjust as needed after all of the ingredients are incorporated. 

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This dish was surprisingly light yet full of nutritious, satiating ingredients. (Yes, Parmesan cheese is nutritious...in my opinion, anyway). We actually ate heaping bowls of this by itself, although you could serve it alongside a simple green salad and/or some garlic bread, if you so choose.

What vegetable and/or fruit are you most looking forward to this spring?

Quinoa Burrito Bowls

Somehow, I always forget about quinoa. And as a vegetarian, that's pretty sad. Quinoa is an excellent source of protein, it's versatile, and it's [usually] very affordable (especially at Trader Joe's).

I saw a recipe in Vegetarian Times that inspired this dinner, but really, I mostly just winged it. That's why I'm calling these "Quinoa Burrito Bowls," because burritos can really be filled with whatever ingredients you desire - although beans, salsa, and sour cream should always be involved, am I right?

Basically, I cooked the quinoa according to the package directions (I made enough for four). In a separate pan, I cooked down some chopped onion, then added a can of black beans (drained and rinsed), some chopped pickled jalapenos, and some leftover grilled asparagus for the last few minutes of cooking time. Once the quinoa was done, I added the onion and bean mixture, then seasoned everything with salt, pepper, cumin, chili powder, and some dried oregano. Then, I added about 1/4 cup of chunky salsa and gave it all a stir.

Serve with fresh avocado slices and sour cream.

Easy, right? And so, so satisfying. The beans and quinoa provided great protein, while the vegetables, seasonings, and salsa added great flavor and spice. Feel free to make this with whatever meat and/or vegetables you want!

Are you a fan of quinoa? If yes, what's your favorite quinoa recipe?

White Bean Burgers with Garlic and Scallions

We're currently in eat-everything-in-the-house-before-we-leave-for-two-weeks mode. And the best ingredient to start a "dump" meal, in my opinion, is with a can of beans. Because, who doesn't have beans in their pantry? They're an easy protein to turn into a satisfying - and affordable - meal.

Here are some of my favorite meals that have started with a can of beans:

-Spicy Tofu Tacos with Corn and Black Bean Salsa
-Curry Hummus
-Black Bean and Pumpkin Chili
-White Bean, Ricotta, and Pesto Pizza
-Indian-Style Chickpeas and Potatoes
-Homemade Black Bean Burgers

And now, I have a new one to add to this line-up: these White Bean Burgers with Garlic and Scallions. I made these spicy and savory burgers the other day - on IPA day - so we could pair them with a glass of Heady Topper. Let's just say, the pairing was a successful one!

Please excuse the mediocre photo...

White Bean Burgers with Garlic and Scallions
Yields: 3 medium-sized burgers
-1 15 ounce can small white beans, drained and rinsed
-2 cloves garlic, chopped
-1 egg
-1/4 cup plain bread crumbs
-1/4 cup chopped scallions
-Generous pinch of crushed red pepper (optional)
-1/4 teaspoon dried parsley flakes
-Salt and black pepper, to taste
-Squirt of lemon juice
-2 tablespoons olive oil
-3 slices of cheddar (we used spicy Buffalo Wing Cheddar - highly recommend it!)
-3 hamburger buns
-Arugula and tomato slices for garnish (or, whatever you desire)

Directions:
1.) Place beans and garlic in a food processor; pulse until mostly smooth.
2.) Pour beans and garlic in a medium-sized bowl. Add remaining ingredients (up until olive oil) and stir, ensuring mixture is well combined.
3.) Form bean mixture into 3 patties. Put patties on a plate and cover with plastic wrap; place in fridge for 30 minutes to allow flavors to combine.
4.) Heat oil in a skillet over medium-high heat. Once oil is hot, add burgers and cook for about 3-5 minutes on each side, or until browned and burgers are cooked through. Top burgers with cheese when there is about 1 minute of cooking time left.
5.) Place burgers on buns and top with arugula and tomato. Enjoy!

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These burgers were full of flavor thanks to the garlic, but also had a great bite of spice from the scallions and crushed red pepper. It's amazing what a can of beans can turn into!

Do you have a favorite recipe that involves beans? If so, what is it?

Savory Polenta with Mushrooms

These last few weeks, my time "cooking" at home has consisted of nothing but watching Z barbecue our dinners in our backyard. This time of year, we live for cooking on the grill. But there was one random chilly night last week that had me craving something more comforting for dinner - and something that could be cooked and enjoyed indoors. We had a ton of cornmeal in our freezer, so I decided to turn some of it into an elegant and comforting dish of polenta.

Savory Polenta with Mushrooms

Yields: 4 servings

Adapted from Food Network

-3 tablespoons olive oil, divided

-1 small yellow onion, diced

-Salt and pepper
-2 cloves garlic, finely minced
-4 cups (1 quart) vegetable stock (or water)
-1 cup ground cornmeal

-8 ounces white button mushrooms, sliced
-3 tablespoons unsalted butter
-Salt and pepper, to taste

-1 teaspoon dried parsley
-2 ounces Parmesan cheese, grated

Directions:

1.) Preheat oven to 350 degrees F.

2.) In a large, oven-safe saucepan heat 2 tablespoons of the olive oil over medium heat. Add the onion, salt, and pepper and cook until the onions begin to turn translucent, about 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for about 1 minute, making sure the garlic doesn't burn.
3.) Turn the heat up to high, add the vegetable stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. 

4.) About 10 minutes before the polenta is done, heat the remaining 1 tablespoon of olive oil in a saute pan over medium-low heat. Add the mushrooms, and cook until they begin to brown, about 5 to 7 minutes. Set aside.

5.) Once the polenta mixture is creamy, remove from the oven and add the butter, salt, pepper, and dried parsley. Once they are incorporated, gradually add the Parmesan.
6.) Spoon the polenta into four bowls and top with an equal amount of mushrooms. Sprinkle a little extra Parmesan over each bowl (optional). 

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This ended up being a really satisfying dinner that didn't take forever to prepare. I loved how the original recipe called for finishing the polenta in the oven, too - I had never cooked it this way before, but it turned out great, and very creamy.

Do you mostly barbecue this time of year, too? If so, what's your favorite thing to cook out on the grill?

Tasty Bite - Quick and Easy Meals

If you've been reading this blog for a while, you probably know by now that I'm not a big fan of packaged foods with weird, illegible ingredients. I also love to cook, so a lot of times, using packaged goods in order to get dinner to the table faster just doesn't appeal to me.

With that being said, however, some nights I just don't have the time to cook, so I make an exception. But I always only use packaged goods that are made of real ingredients.

So, when the nice folks at Tasty Bite reached out to me a few weeks ago asking if I'd like to try their all-natural products, I happily said yes.

Tasty Bite specializes in Pan Asian and Indian cuisine, and their products promise you'll get dinner to the table in 90 seconds (if you use the microwave). All of Tasty Bite's meals are packaged in a pouch that you simply pop in the microwave or stick in a saucepan with boiling water. I used the stovetop method each time, following the directions on the package, and every product I tried came out piping hot and perfectly cooked.

The first products Z and I tried were the Channa Masala and the Madras Lentils.

For an idea of what's in these pouches, check out the short and sweet ingredient list on the Channa Masala:

In addition to the cooking being easy and successful, and the ingredient list being surprisingly legible, the flavors in both of these entrees were also spot-on. Both dishes were well-seasoned and wonderfully aromatic. Z and I simply ate them with some warm garlic naan, which was a satisfying and tasty dinner.

The last dish we tried (so far) was the Ginger Lentil Rice, tossed with brown lentils and red peppers. We served it alongside some grilled veggie burgers and asparagus.

I feel like rice can always be tricky, but Tasty Bite's actually came out great. Although I used the stovetop method, I did nuke the rice in the microwave for an extra 30-45 seconds, but I think I only had to do that because I took it out of the saucepan too soon. Besides that, the rice was bursting with flavors of ginger, and this made a fantastic side dish for our dinner.

Another cool thing about Tasty Bite's products? They have a scanner on the back of each pouch so you can quickly and easily get recipe ideas for that specific product.

Overall, I was very pleased with all of the Tasty Bite products I tried. They really did provide quick and easy dinners, without a bunch of crazy ingredients. The price is also pretty reasonable for 2 servings per pouch - on their website, each entree pouch is only $3.09.

Have you ever tried Tasty Bite's products before? If not, would you?

These products were complimentary, but, as always, the opinions expressed in this post are honest and 100 percent my own.

Kale and Tofu Stir-Fry

I'm going to sum up my weekend for you in a few words: nachos, beer, cheese, 11-layer dip. In other words, my body's in some serious need of detoxing. Who's with me?

I made this stir-fry last week, and I wish we still had leftovers today. It's an extremely healthy dish, chocked full of detoxifying kale. 

Though sometimes "healthy" can be another word for "tasteless," this stir-fry's bursting with flavor thanks to ginger, coriander, Sriracha chili sauce, and coconut milk. 

Kale and Tofu Stir-Fry
Yields: 4 servings
Print this recipe
Adapted from A Second on the Lips
-16 ounces extra firm tofu
-2 tablespoons olive oil
-1/2 yellow onion, sliced
-1 teaspoon minced garlic
-1/2 teaspoon ground ginger
-1/2 teaspoon coriander
-Salt and black pepper, to taste
-1 tablespoon Sriracha chili sauce, plus extra for serving
-1 pound frozen kale, thawed
-1/4 cup light coconut milk

Directions:
1.) Place the tofu on top of several paper towels. Fold more paper towels and place them on top of the tofu. Use a plate or other flat, heavy object to weigh the tofu down. Allow the tofu to drain like this for 15 minutes.
2.) While the tofu drains, heat the olive oil in a wok or large sauté pan over medium heat. Add the onions, and allow to cook until they begin to soften, about 5-6 minutes. Add garlic, and cook for an additional 30 seconds. Reduce the heat to low.
3.) Cut the drained tofu into bite-sized cubes and add it to the pan. Bring the heat back up to medium and add the ginger, coriander, salt, pepper, and Sriracha to the pan, stirring well to make sure that everything is well coated.
4.) When the tofu begins to brown, add the kale to the wok (make sure to squeeze as much water as possible from the kale before adding it to the pan). Pour the coconut milk into the wok and increase the heat to medium high. Allow the kale to cook down for three to five minutes, stirring occasionally.
5.) Serve with extra Sriracha sauce (and over rice, if you have it).

So healthy. So satiating. Delightfully spicy. My liver - and all of my organs for that matter - would appreciate a bowl of this stir-fry right now.

How do you detox after an overindulgent weekend? 

White Bean, Ricotta & Pesto Pizza

Growing up, I was the kid at the birthday parties popping pills. Lactaid pills, to be specific. Those chalky, tasteless, awful little pills helped me better digest the insane amount of pizza, ice cream and ice cream cake that was served at just about every kid's birthday party I attended. 

As I got older, I refused to keep taking the Lactaid chalk pieces – I’d rather die of a stomachache then take another one of those. And eventually, as I got older and my tolerance for dairy grew stronger, I didn’t need them anyway. Thankfully.

And now, at the ripe age of 28, I can eat more cheese than just about anybody. Which is probably a good thing, considering I’m a vegetarian and all. But I digress.

My love for cheese was what was behind the inspiration for this oh-so-cheesy pizza – it has a cheese sauce, covered in more cheese. What more do you need to know?

White Bean, Ricotta & Pesto Pizza
Yields: 4 servings
-1/2 cup whole milk ricotta
-1 tablespoon arugula pesto (or any pesto you prefer)
-Salt and black pepper, to taste
-2 tablespoons olive oil
-1/2 onion, sliced
-1 small garlic clove, minced 

-1 whole wheat pizza crust (I used Boboli)
-1/2 cup canned white beans, drained and rinsed
-1/2 cup shredded mozzarella cheese

Directions:
1.) In a small bowl, combine ricotta, pesto, salt and black pepper. Set aside.
2.) In a frying pan, heat olive oil over medium heat. Add onions, and cook – stirring often – until translucent and almost “sticky,” about 7 minutes (I also added about 1/4 teaspoon of white sugar to quicken the caramelization process). Add garlic, and cook for about 1 minute more (be careful not to burn the garlic).
3.) Spread ricotta mixture onto pizza crust; top with beans, onions and garlic, and mozzarella cheese. Cook according to directions on the crust's package (or, if you’re using homemade crust, cook until mozzarella cheese is melted and crust is to your liking).

This pizza is tasty, but rich and filling – so I highly suggest serving something light alongside it. We had a simple arugula salad, which was the perfect complement to this ultra cheesy pie.

What's your favorite kind of cheese?

Mushroom & Fontina Quesadillas

The photo above came out terrible, but I couldn’t not share this simple, delicious recipe with you. It all started when I had some leftover fontina from the Baked Fontina I made a few weeks ago (don’t worry – I made this quesadilla long before the cheese was spoiled. This post is just a week delayed).

You all know how to make a quesadilla, but sometimes it’s fun to change up the fillings. Black beans and salsa can’t always have all the fun!

Mushroom & Fontina Quesadillas
Yields: 2 servings
-2 tbsp. olive oil
-1 small white onion, thinly sliced
-1 tbsp. granulated sugar
-8 white button mushrooms, sliced
-Cumin powder
-Cayenne
-Salt and black pepper, to taste
-2 tortillas (I used Trader Joe’s Habanero Lime Flour Tortillas, but whole wheat would work well, too)
-1 ½ cups arugula
-1/2 cup shredded fontina cheese
-Canola oil cooking spray

Directions:
1.) In a large sauté pan, heat olive oil over medium heat. Add onions, and cook for 2 minutes. Add sugar, stir, and cook for 7-10 minutes more, or until onions turn translucent and begin to caramelize. (If onions begin to brown, lower heat).
2.) Place onions on a plate and set aside. In the same sauté pan, add mushrooms and cook over medium heat until mushrooms begin to brown and release their juices (about 5-6 minutes). Feel free to add more olive oil if necessary.
3.) Turn off heat and add onions back to the pan. Season onions and mushrooms with cumin, cayenne, salt and pepper.
4.) Spoon mushroom and onion mixture evenly across half of both tortillas. Top with an even amount of arugula and cheese, and fold tortilla over. Spray a frying pan with cooking spray, and place over medium heat. Cook both quesadillas until brown on one side (about 2 minutes), then flip to let the other side brown.

Gooey fontina cheese, spicy mushrooms, sweet onions and peppery arugula. Such a divine combination! I also served our quesadillas with a traditional, medium salsa and some chili powder-rubbed corn on the cobs.

Happy weekend!

Orzo-Stuffed Cubanelle Peppers (and Tomatoes)

Remember when I met Mary Ann Esposito?

Well, a few nights after I met her, I stumbled across a recipe for her stuffed cubanelle peppers. I was looking for creative ways to use up the final produce from our summer CSA, and I already had most of the ingredients her recipe called for. Although her recipe suggested farro, though, I went for the cheaper alternative: orzo.

Side note: I only had two cubanelle peppers on hand – plus one tomato – so I ended up stuffing the tomato with the remaining orzo mixture. Let’s just say the tomatoes turned out just as delicious as the peppers (I just cooked the tomatoes for about 15 minutes less).

Orzo-Stuffed Cubanelle Peppers
Yields: 2-3 stuffed peppers
Adapted from Ciao Italia
-1/2 cup orzo
-1 1/2 cups vegetable broth (or water)
-1 egg
-1/3 cup grated Parmesan cheese

-1 small clove garlic, minced

-1 tbsp. dried parsley

-Crushed red pepper, for heat

-Black pepper, to taste
-1 tbsp. extra virgin olive oil
-2-3 cubanelle peppers

Directions:
1.) Cover the orzo with the broth or water in a medium saucepan. Bring the pot to a boil, lower the heat to simmer, cover the pot and let the orzo cook until most of the broth is absorbed and the orzo is tender.
2.) Drain the orzo in a colander and transfer it to a medium size bowl. Stir in the egg, most of the cheese, garlic, parsley, crushed red pepper, black pepper, and half of the oil. Set aside.
3.) Cut down 1/2 inch off the stem tops of the peppers and set aside. Tap out the seeds in the peppers or use a small spoon to remove and discard them.
4.) Fill the peppers with some of the orzo mixture, but do not over-pack them; otherwise, they may split while baking. Make a small incision on the side of each pepper with a small knife to allow steam to escape while baking.
5.) Brush a medium-size casserole dish with the remaining olive oil and place the peppers in a single layer in the dish. Cover the dish with aluminum foil and bake for 30 minutes. Uncover; sprinkle the remaining cheese over the peppers and bake 5 minutes longer. Serve hot.

The end result was filling, cheesy stuffed peppers (and a tomato). I wished the filling had a bit more flavor – adding chopped up vegetarian sausage or peppers and onions would have been ideal. However, for a quick, satisfying weeknight dinner, these stuffed, local vegetables did the trick.

What famous chefs inspire you in the kitchen? My other culinary idols include Ina Garten and Anthony Bourdain (who I've interviewed before!). 

Easiest Dinner Ever

Ready for the easiest recipe ever? Here you go...

Take a jar of this (or a similar curry sauce):

And pour it over a bunch of mostly cooked, fresh vegetables in a saucepan. Let simmer.

Um, yeah. That's it. 

Not exactly "gourmet," but easy, delicious and nutritious. We had quite a few vegetables leftover from last week's CSA, so Z picked up this curry sauce, and we used them up in this simple curry dish. I cooked the vegetables most of the way through (specifically the carrots and onions) and seasoned them with salt, pepper and some cayenne for heat, then poured the curry sauce over them and let everything simmer together. We served ours with some warm garlic naan, but this dish - or, a similar curry and vegetable dish - would be great served over rice, too. We also added some chickpeas for extra protein, but the great thing about this dish is its versatility - make it however you want it!

What's the simplest dish you made recently?

Beet, Rice & Goat Cheese Burgers

A few weeks ago, Z and I picked up our first CSA box of the summer.

Look at all that loot!

Both of us have always supported and been passionate about local food, but we had never participated in a CSA before. With that being said, we were just a wee bit excited for this box of fresh, local produce. 

We had heard some complaints about CSAs from people who have participated in them before, saying they could never use up all the produce they received in one week; almost everything ended up spoiling before they could eat it. Being vegetarians - who also love to get creative in the kitchen - the price and weekly pick-up of these fresh goodies are perfect for us and our lifestyle. Since the CSA started, our weekly grocery bill has almost been cut in half. 

We received a few beets in our first pick-up, which I boiled when they were nearing their last day (to help them last longer), and when Z found out he got a big promotion at work, I immediately scoured the internet for delicious beet recipes. One of the first hits was this recipe for Beet, Rice and Goat Cheese burgers.

Beet, Rice & Goat Cheese Burgers Yields: 5 large burgers (or, 6 medium-sized burgers) 

Adapted from nytimes.com 
-2 cups cooked Jasmine rice
-1 cup finely diced or grated boiled beets
-2 tbsp. dried parsley
-1 15-ounce can white beans, drained and rinsed
-1 tablespoon lemon juice
-1 egg
-2 ounces goat cheese, crumbled (plus extra for serving)
-Salt and black pepper
-2 tablespoons extra virgin olive oil, as needed

Directions:
1.) Preheat the oven to 375 degrees. Combine the rice, beets and parsley in a large bowl.
2.) Purée the beans with the lemon juice and egg in a food processor. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.
3.) Moisten your hands and form 5 large patties (or, 6 medium-sized patties). 4. Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, tomato slices, and extra crumbled goat cheese.

Personally, I love beets and goat cheese, so this recipe was right up my alley. I know Z is a fan of both those things, too, which is why I went with this recipe to help celebrate his exciting news. On the side, I served a lightly dressed arugula salad as well as some Alexia Parmesan Lemon Waffle Fries (more to come on those in a future post). 

We definitely didn’t need buns for these filling burgers, but the fresh tomato slices and additional goat cheese on top helped to round out the burger's fresh flavors.

Have you ever joined a CSA, or would you like to? Why or why not?

Heirloom Cherry Tomato and Goat Cheese Tart

Last week, our friend - who lives in Israel - was home visiting. Her and Z met in high school, so she's been a part of his life - and now, my life - for quite a few years. When we heard she was coming to town, we immediately made plans to get together. We decided to invite her to our house for dinner, drinks and lots of catching up.

A few days before she came over, Z and I went grocery shopping at Trader Joe's, and purchased these beautiful heirloom cherry tomatoes. When I was planning what to make for dinner, I knew I needed to incorporate these beauties into whatever I created.

Heirloom Cherry Tomato and Goat Cheese Tart

Yields: 4 servings

-1 cup heirloom cherry tomatoes, halved

-1 sheet (about 8 oz.) frozen puff pastry, thawed 

-Extra virgin olive oil

-2 tsp. minced garlic

-Salt and pepper

-Herbed goat cheese, crumbled

Directions:
1.) Preheat oven to 350 degrees. Place thawed puff pastry on a lightly greased baking sheet; score the pastry in several places with a fork, leaving the outer edges un-touched.
2.) In a saucepan, heat olive oil and garlic on medium heat for about 30 seconds. Brush oil and garlic mixture over the puff pastry.
3.) Place the halved heirloom tomatoes flat-side down over the oiled pastry (I color-coordinated my tomatoes...but you don't have to). Season lightly with salt and pepper; sprinkle goat cheese over the tomatoes.
4.) Bake the pastry for 15-20 minutes, or until dough is golden brown and edges of tomatoes begin to darken.

This ended up being a simple, elegant and gorgeous dish. I served it with a simple arugula salad and some sliced baguette with dipping oil. Although the tomatoes caused some more "wetness" than I preferred, this tart was still a success in my book. And it provided a great way to enjoy the flavors of tomatoes...am I the only one thinks tomatoes taste better during the warmer months?

Breakfast for Dinner

Growing up, breakfast for dinner was my favorite night of the week. Whether we were having French toast, pancakes, scrambled eggs, or all of the above, I thought it was so rebellious to eat breakfast food at the dinner table.

These days, I still love having breakfast for dinner sometimes - but my tastebuds have become a little more sophisticated over the years. Now, if I plan to have breakfast food for dinner, it's usually some variation of a "gourmet" egg sandwich...like this one:

I had some leftover goat cheese from my Whole Wheat Pasta with Goat Cheese, Arugula and Peas, so I decided to incorporate it in a dinner last week. I wanted something simple and nutritious, without having to go to the grocery store, so I whipped up this simple egg sandwich. First, I scrambled two eggs with some soy milk, and cooked them up in a frying pan. When the eggs were just about done cooking, I added a handful of the crumbled goat cheese. Then, I toasted two pieces of When Pigs Fly bread, and sliced up some tomatoes. I piled my sandwich high with the cheesy eggs, some arugula and the tomato slices. I then enjoyed this monstrous sandwich alongside some roasted potatoes. 

Despite how simple this dish was to make, it was an elegant breakfast-for-dinner dish (not to mention very filling). Adding goat cheese to scrambled eggs also makes them wonderfully fluffy and creamy.

Are you a fan of having breakfast for dinner? 

The Power of Pinterest

I'm still trying to figure out Pinterest, but, so far, it has helped me find some delicious recipes. It's been a lot of fun discovering new dishes and "pinning" them for inspiration. This recipe I'm about to share with you is one such Pinterest-inspired dinner.

Whole Wheat Pasta with Goat Cheese, Arugula and Peas
Yields: 4 servings
-4 cups whole wheat penne pasta
-1 cup frozen peas
-1 tablespoon olive oil

-2 handfuls of arugula leaves
-Salt and black pepper, to taste
-Dried parsley 

-Crushed red pepper flakes
-1/2 cup crumbled goat cheese

-Lemon juice

Directions:

1.) In a large saucepan, bring salted water to a boil. Add pasta, and cook for about 7 minutes, stirring occasionally. 

2.) Add peas to boiling pasta water and cook for two more minutes, or until pasta is al dente. 

3.) Drain pasta and peas in a colander, then return to pot. Reduce heat to medium and add olive oil, arugula, salt, black pepper, parsley and crushed red pepper. Toss to combine. 

4.) Add goat cheese and squirt lemon juice over the pasta (about 1 tbsp.). Stir, and serve. 

The end result was a surprisingly light, creamy dish that was fairly nutritious to boot. Z and I both had cold leftovers for lunch the next day, which was just as good - if not better - as the original warm dish. I will definitely be making this dish again when the weather gets warmer (and stays warmer). 

Are you on Pinterest? If so, what do you think of it?

A Simple, Cheap and Nutritious Dinner

I love simple and nutritious dinners like the one I'm about to share with you. Most nights, when I'm home to cook, I'm eager to try out a new, rather elaborate (for me) recipe that's not only tasty, but also blogworthy. Sometimes, though, it's nice to cook something healthy and simple, that's also worth sharing on The EE.

With that being said, here's what I made for dinner earlier this week: Baked Tofu and Roasted Brussels Sprouts. I used this recipe for the tofu, using Stonewall Kitchen's Maple Chipotle Grille Sauce as the marinade instead of the one listed in the original recipe. The end result was "meaty," slightly crispy blocks of tofu with a sweet and smoky flavor.

On the side, I used Ina's recipe for Roasted Brussels Sprouts. I adore Brussels sprouts, especially of the roasted variety. Per usual, these babies were delicious.

The end result was a well-balanced meal that was super cheap and super simple to prepare. 

What are some of your favorite simple dinners to make at home?

Polenta With Asparagus, Tomatoes and Parmesan

I had planned to share with you what we ate and drank while watching the Super Bowl, but...I'm still too bitter about the Patriots losing to talk about it. So instead, let's chat about a winning dish, shall we?

Last week, Z and I were both in the mood to stay in and have a nice dinner after work. I had found this recipe online earlier that day, which ended up being our inspiration for that night's meal. 

I mixed our polenta with some white wine, salt, pepper and dried herbs (and only cooked it on the stove top, versus grilling it after), but the rest of the recipe we basically kept the same.

The end result was a surprisingly easy, healthy dinner that was also incredibly delicious. I mean, how can you go wrong with white wine, Balsamic vinegar and Parmesan cheese?

Are you a polenta fan? Do you have any polenta recipes you'd like to share? I'm always looking for new ways to prepare it!

Thai-Style Tofu and Chickpea Curry

Now that the temperatures have dropped in Boston - and seem to be staying that way through the near future - I'm craving nothing but warm, spicy foods that tantalize my palate and fill my belly. One night after work last week, when I was particularly chilly and hungry, I found this Thai-style Green Curry spice blend in our pantry that my parents had given to us a few months ago.

We had a block of tofu in the fridge, along with a can of chickpeas in the cabinet, so I decided to whip up a comforting, spicy dish to warm both of our bellies.

Thai-Style Tofu and Chickpea Curry

Yields: 4 servings

-2 tbsp. olive oil

-1/2 an onion, minced

-1 tsp. minced garlic

-1 green pepper, chopped

-1 block (14 oz.) extra firm tofu, drained and cubed

-7-8 jarred jalapeno slices, minced

-1 can chickpeas, drained and rinsed

-2 tbsp. Thai Style Green Curry spice blend

-Palmful of cumin

-Coriander

-Turmeric

-Salt and black pepper, to taste

-1 cup vegetable broth

-1 cup cooked Jasmine rice

-Naan, for serving (optional)

Directions:

1.) Heat olive oil in a large saucepan over medium heat; add onion, and cook until soft and translucent (about 4 to 5 minutes). Add garlic, and let cook for 30 seconds; add pepper, and cook until just about soft.

2.) Add tofu to the pepper and onion mixture; stir, and let cook for 3 to 4 minutes. Add jalapenos and chickpeas; season with Thai curry spice blend, cumin, coriander, turmeric, salt and pepper. Add broth, then stir.

3.) Reduce heat to a simmer, and cover the saucepan. Let simmer for 10-15 minutes; serve over Jasmine rice. 

This was one hearty, satisfying meal. It was also nice to experiment with Thai curry, since we almost always use traditional curry powder in dishes like these. 

What spices have you experimented with lately?

A Feast Fit For Irene

The only destruction Hurricane Irene caused for me this weekend was stripping away my girls’ night out in Boston Saturday night and preventing my sister and niece from driving down from Maine on Sunday. Despite the change of plans, however, I ended up having a relaxing weekend that was pretty damn blissful.

Because my Saturday night plans were cancelled, Z and I decided to invite some friends over and make an Italian feast. To make our dinner in even more economical, we had each of our friends bring something for the meal. Two of our friends brought some great cheeses (goat, Manchego and Brie) with crackers and white wine, and another brought homemade crepes with fresh peaches, hot fudge and a bottle of red wine for dessert. Z and I took care of the main course: sliced bread with homemade dipping oil and whole wheat fusilli with homemade cilantro pesto and chopped grape tomatoes.

The end result was a simple, cozy, relaxing dinner shared amongst friends in the comfort of Z’s home. It was the perfect way to spend a hurricane-ridden Saturday night!

What did you eat/cook during the hurricane?