Garden Vegetable Quiche

It's no secret that I'm a big fan of quiche. Quiches are incredibly versatile, full of protein, and a great way to use up leftover vegetables (and eggs!).

Right before we jetted off to Mexico for my friend's wedding last week, I realized we had almost a dozen eggs left in our refrigerator. So, I made this quiche and we ate it for several dinners and breakfasts before we left.

The catch to making this quiche extra rich and protein-packed is Hood cottage cheese. Hood contacted me to see if I'd like to try some of their new, savory flavors - Garden Vegetable and Cucumber Dill - and the Garden Vegetable was incredible in this quiche. Each of Hood's new flavors contain 13 grams of protein per serving, and the Garden Vegetable flavor combines cottage cheese with carrot, bell pepper, onion, green onion, and cucumber. (I loved dipping sliced cucumber into it for a quick snack!). For some added nutrition and flavor, I also threw some fresh tomatoes and red onion into the quiche.

Garden Vegetable Quiche
Yields: 4-6 servings
-2 tablespoons olive oil
-1/2 cup diced red onion
-1/2 cup grated Parmesan
-2 small heirloom tomatoes, sliced
-8 large eggs
-1/2 cup Hood Garden Vegetable cottage cheese
-Salt and black pepper
-Pinch of grated fresh nutmeg
-1/8 teaspoon dill weed
-1 store-bought pie crust

Directions:
1.) Preheat oven to 350 degrees.
2.) In a medium saute pan, heat olive oil over medium heat. Add onions and cook until they begin to soften, about 5 minutes.
3.) Place the store-bought pie crust in a 9-inch pie plate. Once onions have cooled slightly, spoon them on top of the crust; sprinkle over Parmesan cheese. Lay sliced tomatoes on top of cheese and onions.
4.) In a large bowl, whisk together eggs and cottage cheese. Season with salt, pepper, nutmeg, and dill weed. Pour egg mixture over onions, cheese, and tomatoes.
5.) Bake for 45-50 minutes, or until center is set. Let cool slightly before serving.

[Print this recipe]

Now that the weather isn't super muggy and unbearably hot (I just jinxed it...), it felt nice to turn my oven on again and make this quiche. It also came in so handy for quick, satisfying meals before we went on vacation...yet again.

What's one of your favorite dishes to make when you need to use up leftovers? 

I received coupons for the Hood cottage cheese, but all opinions are my own.

Vegan-Friendly BBQ Eats

Today's guest post comes from Lisa from The Vegan Pact. Vegan cooking from scratch is Lisa’s passion, and creating organic, animal-free meals without processed food is what her life revolves around. Here on The EE, Lisa is sharing some of her favorite, vegan-friendly BBQ eats. Enjoy!

Artichoke Spinach Cauliflower Bean Burger

When you think of summer BBQs, healthy vegan meals probably aren’t the first type of dishes you think of. Your mind probably gravitates towards hot dogs, cheeseburgers, heavy pasta salads, and beer, of course.

But eating plant-based at all the cookouts you'll be attending this season is easier than you think. There are lots of delicious, satisfying dishes you can serve that will give any of their unhealthy counterparts a run for their money. All those nostalgic summer staples you grew up with - like potato salad, stacked burgers, and cheesecake - are surprisingly even better when made vegan! And yes, you can still have the beer. :) 

Check out these fabulous summer dishes that are completely animal-free. AND good for your bikini body!

• Sweet Potato Cilantro Salad with Ancho Chile Dressing from The Vegan Pact
• BBQ Hassleback Tofu from Healthy. Happy. Life.
• Grill-able Artichoke Spinach Cauliflower Burger from Vegan Richa
• Jackfruit BBQ “Pulled Pork” Sliders with Carolina Slaw from Cooking with Luv
• Bourbon Maple Slow Cooker Baked Beans from Averie Cooks
• Eggplant Sausage “Hot Dogs” from The Chubby Vegetarian
• Creamy Greek Pasta Salad from Produce on Parade
• Tofu “Feta” Watermelon Salad from Peaceful Dumplings
• Raw Vegan ‘Smores from This Rawesome Vegan Life
• Red, White & Blue Raw Cheesecake from Free People

What's your favorite dish to make for a BBQ?

Travel Tuesday: Must-See Vegetarian Eateries in Texas

Hello, Economical Eater readers! My name is Lizz from Lizz Delicious and I was asked by Michelle to share with you some of my favorite places to eat in Texas - in case you're traveling there this summer, or have plans to travel there in the future. I’ve lived in Texas since 2009 and have traveled throughout the state enjoying the dishes I find at the vegetarian and veg-friendly restaurants located here.

To most people, Texas does not conjure up images of a vegetarian paradise. In reality, though, all of the state’s major cities feature vegetarian and vegan restaurants, cafes, and pop-ups that travelers shouldn’t miss!

Austin:
The capital city is arguably the most vegan-friendly one in the state. In fact, PETA awarded it the status of most vegan-friendly in the nation during 2013. Whether you’re in the mood for a good burger, healthy plate of veg, dairy-free ice cream, or an indulgent dessert, you are bound to find what you’re craving in Austin.

Tofu Enchiladas from Mother's Café in Austin

Let’s start at Mother’s Cafe and Garden. A staple of the vegetarian community, Mother’s has been open for decades. Their extensive menu frequently leaves me overwhelmed! Everything tastes fresh and healthy, from their Portobello Sandwich to their Bueno Burger to their Tofu Enchiladas. Got a sweet tooth? Don’t miss out on a slice of their vegan chocolate cake or peanut butter pie. Mother’s also offers weekend brunch specials!

Then, there’s Counter Culture. Specializing in vegan comfort food, Counter Culture used to be a food truck. They established their brick and mortar in 2012 and haven’t looked back! What’s on the menu? How about some vegan Mac ‘N Cheese or a slice of Lentil Loaf? You can also get a Philly Seitan, Jackfruit BBQ, or a Tempeh Reuben Sandwich, if you’d prefer.

For something special, don’t miss Capital City Bakery, whose legendary vegan cheesecake is the best I’ve ever had. They have a rotating cupcake menu and also make other sweets and savories like Texas kolaches, ice cream sandwiches (made with local vegan ice cream), and shortbread-style frosted sugar cookies.

Dallas:
Home of the Texas State Veggie Fair which takes place every October, Dallas is another great city for vegetarians! There is also a lot to do there. For starters, you can visit one of many museums like the Dallas Museum of Art or the Frontiers of Flight Museum. If you're more of an outdoors person, the Cedar Ridge Preserve or the Trinity River Audubon Center may be right up your alley.

When you've had enough fun that it's finally time to eat, make sure you get over to the Spiral Diner. The vegan eatery specializes in diner fare like coffee and all-day breakfast as well as substantial salads, big honkin' sandwiches, and BEER! Get a Philly Cheesteak, you know you want to. They literally have the biggest vegan menu I've ever seen.

For something a bit more exotic, try the Cosmic Cafe. Their vegetarian restaurant is full of Indian flavors and flair. Vegan items are labeled and most regular items can be made vegan upon request. They have wonderful outdoor seating, shaded on a cozy covered porch. The food, atmosphere, and staff are welcoming.

San Antonio:
Living in Austin enables me to visit San Antonio quite a bit. It’s approximately an hour and thirty minutes from Austin and, despite its proximity, is incredibly different than Texas’s capital city. It is much more catered to tourism with attractions like the Alamo and the River Walk, a man-made canal system lined with shops and restaurants. It is also home to some of Texas’s best vegetarian restaurants!

Portobello Steak from Green Vegetarian Cuisine in San Antonio

Green Vegetarian Cuisine has been my favorite vegetarian sit-down restaurant since moving to Texas in 2009. They have since grown to having three locations, one in Houston, and an off-shoot restaurant called Earth Burger, a fast-food joint that’s 100% veg. The menu at Green is diverse. You can find Italian, Mexican, traditional American, and Asian items. All of their desserts are vegan, including their soft serve which has rotating flavors. It’s the best vegan ice cream I’ve had! If you can’t decide on something, try the Italian Enchiladas or the Chopped BBQ Sandwich. Those are my favorites.

Gluten-free folks and vegans alike will want to visit Vegeria, too. They are San Antonio’s only 100% gluten-free, vegan restaurant specializing in Mexican and Tex-Mex dishes. The flavors are wonderful, portions are huge, and the price is right. If you can’t make up your mind, just go with the daily Rosalie Special. Make sure you get something from the bakery case, too.

If you’re looking for places to eat closer to the River Walk, Juice Central and Senor Veggie are excellent options. The first is a juice bar with vegan ingredients like non-dairy milks and protein powders. Salads are available to-go, too. Meanwhile, Senor Veggie is a vegan restaurant with a diverse menu, but all with a Mexican flair. For instance, they have Lentil Texican Chili and Rustic Italian Polenta! Both are in walking distance of the River Walk. Depending on where you are, your walk may be 15-20 minutes.

Houston:
The largest city in Texas just so happens to have the most vegetarian restaurants, too. The vast majority of eateries are Chinese, Vietnamese, and Indian. They are located throughout the city as well, so you are bound to find something nearby.

The Pepper Tree is a Chinese vegan restaurant that has menu items and a buffet. They also offer a gluten-free menu.

If you’d like something a little more light-hearted, try Monster PBJ, a vegetarian food truck specializing in crazy peanut butter sandwiches.

For traditional American fare, stop by the Garden Kitchen, owned and operated by Dr. Baxter Montgomery, a physician who advocates eating a plant-based diet for health.

Houston has some amazing tourist attractions, too. If you’re looking for budget-friendly adventures, the Houston Arboretum and Discovery Center is free to the public. And dogs are welcome! With a reservation you can also enjoy a 90-minute guided boat tour of Port Houston at no charge. Who wouldn’t want to photograph the Houston skyline from the water??

If you’d like more restaurant recommendations for vegetarian and veg-friendly restaurants, feel free to visit the Lizz Delicious blog. Thanks, Michelle, for letting me share some of my favorite eateries with your readers!

The Painted Burro in Somerville

Davis Square is probably one of my favorite neighborhoods in Somerville, and we're lucky to live right outside of it. Davis is full of great craft beer, delicious food, and even has a movie theatre where you can drink beer while watching a film. Yeah, Davis is pretty much the coolest.

One of Z and I's favorite restaurants in Davis is The Painted Burro (brought to you by the same folks behind Posto and the soon-to-be Rosebud American Kitchen & Bar). The Painted Burro consistently has delicious, innovative Mexican food and fantastic margaritas, which both pair well with the fun atmosphere and the friendly waitstaff. (Remember when I helped judge their Guac Off?).

I returned to The Painted Burro on a recent humid night for drinks and dinner, and the Pineapple Habanero margarita was an ideal way to kick off the evening. (I didn't mark down the price, but it's probably around $10-$11).

This refreshing margarita on the rocks was slightly sweet with a kick of subtle spice. It really hit the spot on such a hot evening. 

A meal at The Painted Burro always begins with complimentary chips and salsa, but I highly recommend ordering some Mango Guacamole ($10) to help use up your chips with. 

This fun take on traditional guacamole adds juicy mango and serrano chile to the mix for a sweet-and-spicy flavor. The guac was obviously fresh, and borderline addicting (as most guacs are).

Another appetizer worth getting here is the "Cholo" Corn Cob ($6).

Perfectly split between three people, the grilled corn is smothered in garlic mojo mayonnaise, cotija cheese, and cayenne. I loved the flavors in this corn, and the cayenne was present without being overwhelmingly fiery. The corn's definitely messy to eat, but isn't that the fun of eating corn on the cob anyway?

For our entrees, everyone at the table ordered tacos, and I went with the one vegetarian taco option (that's on the summer menu): Grilled Summer Squash ($7).

The summer squash tacos were piled high with fire-roasted tomato salsa, basil puree, and cotija cheese. I originally thought a summer squash taco sounded kind of boring, but the abundant, flavorful toppings really made this taco delicious and surprisingly filling. 

The Painted Burro also has a few fish tacos on their menu right now, which always remind me of summer. One of my dining companions ordered the Mahi Mahi a la Plancha taco ($7.50), served with avocado, jicama, pineapple and serrano salsa, and frisee, and she highly recommended it.

Overall, I had another great meal at The Painted Burro, and I love how they tweak their menus with the seasons (especially considering how often I go there). If you haven't been yet, I definitely recommend checking them out for the consistently good food, strong drinks, and inviting atmosphere. (They also apparently have a great brunch, which I need to check out soon).

What's one of your go-to restaurants? 

This meal was complimentary, but all opinions are my own.

Blue Lobster Brewing and The Community Oven | Hampton, NH

If you're heading up to the Hampton Beach area this weekend, I have two great places to recommend for pizza and beer - and they're right next door to each other.

Z and I wanted to check out Blue Lobster Brewing Company two weekends ago (after a round of mini golf, of course), but we knew we had to eat something before going in. Thankfully, right in the same plaza is The Community Oven, which serves up great brick oven pizza - as well as a few on-draft Blue Lobster beers (among others).

We decided to order the Balsamic Veggie pizza ($13.25 for a small; $17.75 for a large), which was topped with artichokes, red onions, red peppers, broccoli, and organic diced garlic tomatoes. The pie's then finished with a balsamic reduction, a blend of cheeses, and The Oven’s seasonings.

The pizza was fantastic, and we both loved the thicker, airy crust that still had a little crunch to it. The balsamic reduction was also a wonderful addition to this pizza, and gave each bite a hint of sweetness.

After we had our fair share of pizza, we walked next door to Blue Lobster Brewing. 

Blue Lobster Brewing is a nano-brewery with a spacious, comfortable tasting room. Their freshly brewed beers are available for sampling and for sale at their brewery, and I highly recommend sampling one of each of their beers - as we did.

Besides all of Blue Lobster's beers being quite delicious, Ian - one of the head brewers, along with another guy named Ian (true story) - also made our experience that much more fun. Ian is clearly passionate about his beer, and is excited to tell anyone who walks into his doors about it. Ian even showed us (and the other patrons) the back room, where they brew all of their beer. It was interesting to see how their beer is made, and it made his beer taste that much better, knowing the love and work that goes into every keg.

So, if you find yourself in the Hampton, New Hampshire area this weekend (or anytime this summer, for that matter), definitely give Blue Lobster Brewing and The Community Oven a try. I mean, what's a weekend without beer and pizza anyway? 

Have a safe and happy 4th of July! What are you doing for the holiday weekend?

Nutella, Banana, and Peanut Butter Smoothie

I was a sick child. My favorite lunch to have before going to afternoon kindergarten (and while watching "The Elephant Show," of course) was potato chips dipped in peanut butter. Don't ask.

To this day, my love for peanut butter (and potato chips) hasn't waned...I just choose to eat them separately now. With that being said, though, I could pretty much eat peanut butter with anything else - although bananas and/or Nutella tend to be great peanut butter companions.

And now that summer's [finally!] here in Boston - which means, it's hot and humid here in Boston - I'm always looking for cool and satisfying snacks and meals to eat. And why not make a cool and satisfying snack that's filled with three of my favorite things?

Nutella, Banana, and Peanut Butter Smoothie

Yields: 1 serving

-1 ripe banana, peeled

-1 heaping tablespoon peanut butter (crunchy or creamy)

-1/2 tablespoon Nutella

-1/2 cup unsweetened vanilla almond milk

-2-3 ice cubes

Directions:

1.) Place all ingredients in a blender and blend until smooth. Seriously...that's it.

[Print this recipe]

Cold, creamy, sweet, and nutty, this smoothie was super tasty, and satiating to boot. The protein from the peanut butter helped pack some staying power, while the nutty and sweet flavors from the Nutella and vanilla almond milk made every sip extra delicious. And the banana? Besides providing some nutrients to the mix, it also made the texture wonderfully thick and creamy.

If you're looking to keep things vegan, swap out the Nutella for cocoa powder.

For the Nutella lovers, I suggest washing down this mostly healthy smoothie with something not quite as healthy - like my Nutella Cream Cheese Chocolate Chunk Brownies or Nutella and Banana Turnovers with Sea Salt.

Do you love peanut butter [and/or Nutella] as much as I do? 

Deschutes Brewery | Portland, Oregon

If you find yourself in Portland craving really good beer and pub food, then get yourself to Deschutes Brewery.

Deschutes is a large space with a big open bar area, as well as a separate dining room area. The large open kitchen lets you peek at what's being prepared "backstage," which is something I always appreciate. 

We stopped into Deschutes for lunch on our first full day in Portland and, since we were on vacation (and at a brewery), we started with a beer. The first beer we had was actually from their bottle list: a 22-ounce bottle of Planete Rouge ($22). (In addition to bottles, Deschutes also has 19 beers on tap featuring mainstays as well as a selection of seasonal and experimental beers developed and brewed right on-site).

To pair with their beer, Deschutes serves up an impressive offering of pub-style food. We wanted to have a lighter lunch, so we opted to split a few dishes. First up: a Brewery Pretzel ($7.75).

The pretzel was served with a creamy white cheese and Black Butte Porter stone ground mustard. Although this was a delicious combination all on its own, we also found ourselves dunking our pretzels in the honey mustard-like sauce that was on every table.

The backside of Deschute's beer menu also displays some affordable snacks that are meant to pair well with beer. We were intrigued by the Deviled Eggs ($1.50 for one egg), which were sprinkled with smoked black salt and had beer in the yolk mixture.

Z and I are both big fans of deviled eggs, and we absolutely loved these. The menu was right, too: they paired very well with beer, especially a 22-ounce bottle of Big Red ($15), which is only available at the brewery.

One of the specials on the day we went was a Ruby Ale Salad ($11), which consisted of ruby greens, grilled corn, roasted red peppers, chile roasted cashews, and Raschera cheese, all coated with a fresh-squeezed ale and pink grapefruit vinaigrette. I didn't snap a photo, but the salad was OK - nothing too special, although I loved the addition of cashews and Raschera cheese.

Deschutes also does growler fills and sells kegs to-go, for anyone who's interested. And if you have the time to stay and have a beer - whether from one of their pub-only bottles or on draft - I highly recommend it.

Grilled Maple Brussels Sprouts Slaw

I usually despise coleslaw. Typically, it's nothing but an under-seasoned side dish consisting of cabbage drenched in mayonnaise.

But I know coleslaw can be good, when it's prepared well. And I also know coleslaw doesn't have to consist of cabbage and mayonnaise at all. It can also be made with other crunchy vegetables, like Brussels sprouts - cabbage's smaller, tastier friend.

We had a bunch of leftover grilled Brussels sprouts last week that I decided to turn into this vegan-friendly, healthier coleslaw. To grill the sprouts, we simply dressed them in some olive oil and seasoned them with salt and pepper, then put them right on the grill. We cooked them until they were browned on both sides - then, as soon as they came off the grill, I drizzled them with some good maple syrup. (You can easily use this same method by roasting the sprouts, if you don't have a grill). The end result were smoky and sweet sprouts that were delicious as a side on their own...but they tasted even better the next day in this slaw.

Grilled Maple Brussels Sprouts Slaw

Yields: 2-3 servings

-1 teaspoon Dijon mustard
-1 teaspoon maple syrup
-Squirt of lemon juice
-1/2 teaspoon olive oil
-Salt and black pepper, to taste

-1 cup shredded Brussels sprouts

-1 heaping tablespoon dried cranberries

-1 teaspoon sunflower seeds

Directions:
1.) In a small bowl, whisk together mustard, maple syrup, and lemon juice. Continue whisking while you slowly pour in the olive oil. Season with salt and pepper.
2.) Place Brussels sprouts, cranberries, and sunflower seeds in a medium bowl. Pour in dressing, and toss to coat. Serve immediately, or, better yet, let slaw sit in the fridge for 15-20 minutes before serving.

[Print this recipe]

This slaw would make a great side dish for a barbecue, especially if you have some vegans in attendance. I loved how the Brussels sprouts maintained their crunch, while the chewy cranberries and the crunchy sunflower seeds provided some additional textures and flavors. The dressing was also delightfully light and flavorful, and didn't drown the rest of the ingredients. (Sorry, mayonnaise).

What's your favorite side dish at a barbecue? 

Bad Habit Room and Saraveza | Portland, Oregon

When a weekend-only brunch spot is attached to a craft beer bar and bottle shop, you know you're in for a treat.

A slew of people recommended Saraveza Bottle Shop and Pasty Tavern to Z and I before we left for Portland, and it's clear to see why. This place has an impressive rotating draft collection, as well as bottles to-go, and on the Sunday we were there, Firestone Walker was in attendance to pour some rare brews. Before we dipped into the beer, however, we decided to have brunch at Saraveza's next door brunch spot (and event space), called the Bad Habit Room.

The Bad Habit Room offers brunch every weekend from 9 a.m. to 2 p.m., and Chef Matthew Simons mans the kitchen. The small restaurant - which features several family-style and smaller tables amidst exposed brick walls - features Saraveza meats, Red E Coffee (so good), and Sugar Pimp baked goods. For those who like to imbibe at brunch, they also had some great-looking cocktails on their menu.

Our brunch began with piping hot mugs of Red E Coffee, which we ended up buying a bag of before heading home. (Red E's located right behind the Bad Habit Room).

Since we were on vacation, we decided to treat ourselves to one two of Bad Habit's made-from-scratch Pop Tarts. (I didn't mark down any prices - sorry!).

These Pop Tarts were incredible. Filled with blackberry (or blueberry?) and raspberry filling, these tasted just like regular Pop Tarts - but without all of the scary ingredients. Let's just say I'm so glad Z convinced me to order two, versus share one!

For our entrees, we both went with the Breakfast Burrito. 

Stuffed with pinto beans, scrambled eggs, cheddar cheese, caramelized onions, avocado, and fresh pico de gallo, this made for one hearty breakfast. 

Our burritos came with a side of chipotle cream which was fabulous with the crispy, well-seasoned potatoes. The lemony arugula salad on the side was a welcome addition to the plate, and Bad Habit's hot sauce was a fabulous addition to our burritos.

After our delicious and indulgent brunch, we walked next door to Saraveza and had a glass (or two) of Firestone Walker's brews. We sat outside at one of Saraveza's few picnic tables and sipped under the sunshine. (That is, until it began to rain...something you get used to in Portland!).

What's your favorite brunch dish? Breakfast burritos are a favorite of mine, but I also love a good egg sandwich on a bagel. 

Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce

Just checking in with a quick, tasty new burger recipe before Z and I jet off to Portland, Oregon for a few days!

The burgers and the yogurt-dill sauce in this recipe both use herbs we're growing right in our backyard. (Well, I accidentally planted "dill bouquet," but it still works). In addition to the dill, the burgers possess fresh, fragrant mint that helps complement the aromatic spices and the creamy feta. These burgers were quite a hit with Z, and I know they'll be a hit with your family, too!

Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce

Yields: 4 burgers

Burgers:

-1 15-ounce can chickpeas, drained and rinsed

-1/2 small yellow onion, minced

-1/4 cup loosely packed fresh mint leaves

-1 clove garlic, minced

-1 teaspoon ground cumin

-1/2 teaspoon paprika

-Salt and black pepper, to taste

-1/8 cup yellow corn meal (or plain bread crumbs)

-3 tablespoons olive oil, divided

-1/4 cup crumbled feta

-4 burger buns

-Sliced cucumber (optional)

Yogurt-Dill Sauce:

-1 5.3-ounce container plain Greek yogurt (I used Chobani)

-1 tablespoon chopped fresh dill

-Squirt of lemon juice

-Salt and black pepper, to taste

Directions:

Burgers:

1.) Place the chickpeas, onion, mint, and garlic in a food processor that's fitted with a steel blade. Pulse until combined and texture is mostly smooth, but still slightly chunky. (If you don't have a food processor, just mash the chickpeas with a fork and just be sure the mint is chopped).

2.) Spoon the chickpea mixture into a medium bowl and add spices, corn meal, and 1 tablespoon olive oil. Stir until combined, then taste for seasoning and adjust as necessary. Add feta and carefully stir to combine.

3.) Heat remaining 2 tablespoons olive oil over medium heat. As oil is warming up, form the chickpea mixture into four equal-sized patties. Place patties in the pan and cook for about 5 minutes, or until golden brown. Carefully flip burgers and cook on the opposite side until golden brown, about 3-4 minutes. 

4.) Serve with generous slathers of yogurt-dill sauce and sliced cucumber.

Yogurt-Dill Sauce:

1.) In a small bowl, combine ingredients. Let chill in fridge for 30 minutes before serving.

[Print this recipe] 

I loved how the cooling mint and the creamy yogurt-dill sauce complemented the smoky cumin and paprika. These burgers really tasted like summer, and I loved how some of the ingredients came right from our own backyard!

If you have several cans of chickpeas on-hand, I also recommend trying my Chickpea Burgers with Vegan Cilantro Mayonnaise.

Have you ever been to Portland, Oregon before? Any suggestions for where we should go?

Almost Summer Corn Soup

One of my favorite things to do as a kid (in the summer) was sit on the back deck with my siblings and shuck fresh ears of corn. Having fresh corn was always a treat, and we usually ate cobs slathered in butter alongside fresh lobster (also slathered in butter) or burgers and dogs on the grill. Those are some of my favorite childhood memories, and every time I shuck a fresh ear of corn today, I'm brought back to those blissful summer days.

We ended up with a ton of leftover corn from the Union Square Farmers' Market several weekends ago, and I dreaded it going to waste. In an effort to make use of it all, I threw together this corn soup - complete with a homemade, silky corn stock.

This soup definitely had me reminiscing about my childhood days in the backyard. It also had me that much more excited for the summer ahead.

Head on over to Local in Season for the recipe!

We also have a winner of my BBQ sauce giveaway! The winner was chosen using Random.org.

And the winner is...

Theresa!

"I'm also gonna go with sweet chipotle bourbon, woot woot!"

Congrats, Theresa! Please email me within 48 hours to claim your prize.

BBQ Mushroom and Eggplant Quesadillas + a Giveaway!

Father's Day is fast approaching, and I tend to give my dad the same thing every year: a gift card to a local butcher shoppe and some marinades and spices. He loves cooking and grilling, so my annual Father's Day gift is always a winner.

So, when the folks at Chicken Soup for the Soul (remember those books??) reached out to me and asked if I wanted to try some of their new barbecue sauces - and give one of you a bottle in return - I happily said yes. Nothing tells dad you love him more than a bottle of delicious BBQ sauce, destined for his favorite meats and veggies.

Chicken Soup for the Soul carries four BBQ sauce flavors: Classic, Buffalo, Sweet Chipotle Bourbon, and Honey Mustard (all vegetarian-friendly). 

I used the Classic BBQ Sauce in this recipe for a smoky and sweet twist on the typical quesadilla. Chicken Soup's Classic sauce is packed with flavor, and I found myself consistently dipping my finger in the bottle for another taste. I used a generous amount in this recipe (the instructions on the bottle recommend using a heavy hand), and every bite - mixed with the spicy, melted cheddar cheese - was even more indulgent and delicious than the previous one.

BBQ Mushroom and Eggplant Quesadillas

Yields: 2 quesadillas

-2 tablespoons olive oil

-1/4 large yellow onion (or 1/2 small yellow onion), thinly sliced

-1 large portobello mushroom, cut into large chunks

-1 cup chopped cooked eggplant (we had cooked ours on the grill, but cook yours as you wish)

-Salt and black pepper, to taste

-2 heaping tablespoons Chicken Soup for the Soul Classic BBQ Sauce

-1/2 cup shredded habanero cheddar cheese (or plain cheddar will do)

-2 10-inch whole wheat tortillas

Directions:

1.) In a large saute pan, heat olive oil over medium heat. Add onions and cook until they begin to soften and turn translucent, about 5 minutes. Add mushrooms and cook until they begin to brown, about 4 minutes more.

2.) Add eggplant and season with salt and pepper. Add BBQ sauce, stir, and cook for about 2-3 minutes more, or until BBQ sauce is warmed through.

3.) Sprinkle 1/4 cup shredded cheese on each tortilla (I sprinkle some under and on top of toppings to help "glue" everything together). Pile half of the mushroom and eggplant filling on top of the cheese, and fold the other half of the tortilla over the filling. 

4.) Place a lightly greased frying pan over medium heat. Once hot, place quesadillas in the pan and cook on one side until golden brown. Carefully flip each quesadilla and cook on the opposite side until golden brown. Serve.

[Print this recipe]

I honestly didn't need any garnishes or condiments with my quesadilla (and I am most definitely a condiment girl). The Classic BBQ Sauce boasted such an incredible flavor, and mixed with the sweet onions and the "meaty" mushrooms and eggplant, it was a divine combination of flavors and textures all on its own.

The generous folks at Chicken Soup for the Soul have offered to give one bottle of their BBQ sauce away to one lucky EE reader! (Winner gets to pick the flavor of their choice). To enter, simply comment on this post about which flavor you'd like to try and why. For an extra entry, tweet: "I want to #win BBQ Sauce from @MichellePC & @ChickenSoupSoul! #summer #FathersDay". Just leave a second comment here with your tweet. I will randomly pick a winner on Tuesday, June 10th.

*Please note: This giveaway is open to U.S. residents only.

Oh, and if you're looking to buy a few bottles, the BBQ sauces are available at Stop & Shop.

I received the Classic and Buffalo BBQ Sauces in return for hosting this giveaway, but all opinions are my own. 

This giveaway is now closed. 

Penguin Pizza in Boston

Venturing into the Fenway/Kenmore area - or, Boston in general - for pizza isn't something I would normally do, especially on a weeknight. We're spoiled here in Somerville - we have every kind of cuisine we could ever want within a short walking (or biking) distance. So why would I take several T lines to eat pizza in Boston? Let's just say our friends spoke very highly of Penguin Pizza, so we agreed to meet them there for dinner last week.

And thank gosh we did. Penguin Pizza makes some damn good pies. (Their menu also boasts a variety of other options, including appetizers, sandwiches, and pasta dishes, but the real winner here is the pizza).

The first pie we tried was The Pimento ($11.99 for a medium 14"), topped with roasted red peppers, red onions, sun-dried tomatoes, broccoli, and goat cheese.

The second pie we ordered came highly recommended from our friends: the Roasted Eggplant Pizza ($12.99 for a medium), piled high with roasted eggplant, dollops of creamy ricotta cheese, and fresh basil, all drizzled with a balsamic vinegar glaze. 

(Sorry for the photos - I forgot my camera and used my iPhone! #badblogger).

I loved the thinner, crispy crust Penguin Pizza makes. Even though the toppings and cheese were plentiful on each pie, the crust still held up to the weight of the toppings. The smoky eggplant with the rich ricotta and the sweet balsamic vinegar glaze was a divine combination in the Roasted Eggplant Pizza, but I think the Pimento was my favorite. I adored the varying textures (especially the crunch from the broccoli), and how can you not like goat cheese on pizza? It's fantastic.

At Penguin Pizza, all vegetarian pies are marked as such with a "V," and gluten-free and whole wheat crusts are also available for each pie.

In addition to great pizza, Penguin also has a decent draft and bottled beer list, as well as wine.

Needless to say, it was worth venturing into Boston for this meal.

Do you normally venture out of your neighborhood for dinner, or do you stay closer to home?

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).

[Print this recipe]

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?

Farmer's Garden by Vlasic

I absolutely love pickles. I eat a pickle with my lunch almost everyday, and fried pickles are one of my favorite indulgences. And if you've never tried a pickle and peanut butter sandwich (made with bread & butter pickles, crunchy peanut butter, and potato bread), well, then you haven't lived. (I know it sounds gross, but trust me on this one!).

I also don't discriminate when it comes to pickles: I like all kinds. Although, I do have a few favorites - including the Farmer's Garden pickles made by Vlasic.

The main difference I see and taste with Vlasic's Farmer's Garden pickles vs. "regular," store-bought pickles is the flavor. Each jar I sampled was packed with real ingredients like garlic, red peppers, carrots, and cucumbers (obviously). The Kosher Dill Spears and Zesty Garlic Chips were both intensely flavorful, and I loved the bite of garlic in each thick, Zesty Garlic Chip. Either - or both - of these pickles would make fantastic additions to your Memorial Day BBQ spread this weekend.

And I won't even tell you how quickly Z and I plowed through our first jar of the Kosher Dill Spears...

If you're interested in getting in on some of the Farmer's Garden action, Vlasic is currently running a sweepstakes (through July 31st) for the chance to win a summer entertaining package worth up to $1,500. To enter, simply fill out this form (and automatically receive a $1 off coupon for any Farmer's Garden product you wish).

Happy Memorial Day weekend!

These pickles were complimentary, but all opinions are my own.

Radish and Fava Bean Salad

I'm always looking for new salad ideas. During the colder months, we usually stick to baby arugula or baby kale salads (typically as a side dish at dinner), but as soon as the weather warms up - and all of this fresh produce is available - I crave something more. Something more creative.

Next week, I'm catering a dinner party and the host asked if I could make a salad from Ottolenghi: The Cookbook (we're both big fans). I happily obliged, and offered to make this Radish and Fava Bean Salad (with a few tiny modifications). To make sure the salad was what I wanted, I made a batch yesterday...and let me tell you, this is spring in a bowl.

Almost like a salsa, this hearty and chunky salad is chock-full of protein-packed fava beans, crunchy radishes, spicy red onions, and a ton of fresh parsley and cilantro. It's a great, cool salad for warmer days, and made a lovely accompaniment to veggie burgers we cooked on the grill (old habits die hard, I guess!).

Radish and Fava Bean Salad with Green Tahini Sauce

Yields: 4 servings

Adapted slightly from Ottolenghi

Salad:

-1 pound fresh shelled fava beans

-1 1/2 cups small radishes

-1/2 red onion, very thinly sliced

-2 tablespoons finely chopped cilantro

-1/8 teaspoon lemon zest

-Juice of 2 lemons

-2 tablespoons chopped flat-leaf parsley

-3 tablespoons olive oil

-1 teaspoon ground cumin

-Salt and black pepper, to taste

-Scant 1 cup Green Tahini Sauce (recipe follows)

Sauce:

Yields: About 1 1/2 cups

-2/3 cup tahini paste

-2/3 cup water

-5 tablespoons lemon juice

-2 cloves garlic, crushed

-1/2 teaspoon salt

-1/2 cup flat-leaf parsley leaves

Directions:

Salad:

1.) Place the fava beans in a pot of boiling water and simmer for 1 to 2 minutes, depending on size. Drain through a large colander and rinse under cold water to refresh them. Remove the beans from their skins by gently squeezing each one with your fingertips.

2.) Cut the radishes into 4 wedges each and mix with the fava beans, onion, cilantro, lemon zest, lemon juice, parsley, olive oil, and cumin. Season with salt and pepper to taste.

3.) To serve, mix with the Green Tahini Sauce, being careful not to overdress the salad (you may not need the entire 1 cup). Ottolenghi suggests serving the two separately, but I enjoyed it tossed together.

Sauce:

1.) In a food processor fitted with a steel blade, combine everything except for the parsley until smooth. Add more water if needed (you want a creamy and smooth consistency, almost like honey). Add the parsley and turn the machine on again for a second or two. 

[Print this recipe]

I loved all of the fresh lemon juice and herbs in this salad. I also loved how the surprisingly light, nutty tahini sauce paired with the rest of the bright, fresh flavors. This salad is definitely one I can see us making several times this summer (especially for our vegan peeps!).

What's your favorite spring/summer salad?