Baked Chicken Meatballs

I know I've been sporadic at posting over the last year or two. (I blame pregnancy, baby, moving, etc. etc.) But lately I've been motivated to get back here more frequently and put more effort into this space of mine. I started this recipe journal 4 1/2 years ago. 600 recipes later I'm still here and still loving it. I think it's ready for some improvements though. I've started the process of moving over to Wordpress (which I currently know nothing about so I have some homework to do). I'm planning to revamp the recipe archives and add print features. And I have a few other exciting ideas! So if I seem absent for a week or two you'll know why. I'm working hard behind the scenes.

To tide you over until then, I made some meatballs. Mmmmm. With chicken and bacon (or pancetta if you're feeling fancy). I made them with the pancetta (and I've never paid so much $$$ for such a tiny slice of meat before). And they turned out wonderful but I think bacon would do the trick. My only plea is that you don't use ground chicken breast. It's just too lean and won't result in these impossibly succulent and juicy little gifts. They would be awesome over a bowl of pasta or on a toasted baguette. We devoured them with garlic mashed cauliflower (recipe coming soon) and roasted asparagus spears.

Baked Chicken Meatballs

INGREDIENTS
3 slices Italian bread, torn into small pieces (1 cup) (I used whole wheat bread)
1/3 cup milk
3 oz. pancetta or bacon, finely diced
1 small onion, diced
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 large egg
1 lb. ground chicken (I used ground chicken thigh)
2 Tbsp. tomato paste, divided
3 Tbsp. fresh flat-leaf parsley, chopped

DIRECTIONS
1. Preheat oven to 400 F. Line a 9x13 baking pan with parchment paper or aluminum foil.

2. Soak bread in milk in a small bowl until softened, about four minutes. Squeeze bread to remove excess milk; discard milk.

3. Cook pancetta (or bacon), onion, garlic, 1/2 tsp. kosher salt and 1/2 tsp. freshly ground black pepper in 1 Tbsp. olive oil over medium heat until the onion is softened and the pancetta has rendered some of its fat, about 8 minutes. Set aside to cool.

4. In a large bowl, lightly beat the egg and combine it with the ground chicken, 1 Tbsp. tomato paste, parsley, bread, and pancetta mixture. Form into about 15 meatballs and arrange on the prepared baking pan.

5. Combine the remaining Tbsp. tomato paste with a drizzle of olive oil and brush over top of the meatballs.

6. Bake in the preheated oven until the meatballs are just cooked through, about 20 minutes.

Makes about 15 meatballs, serves 4.

(Adapted from Gourmet via Smitten Kitchen)

Roasted Vegetable Frittata

Every time I make a frittata Dustin complains that he wishes it had a crust. In other words, he wants a quiche. I get it. A flakey butter crust would improve just about anything. But the whole point of a frittata is that it's quicker (no pastry production required) and lighter (less post-breakfast regret). And I like its crust-less-ness. This one is filled with roasted vegetables (summer squash, bell peppers, mushrooms, and onion), garlic, and cheese. I added a little extra cheese. I used milk instead of half and half so I deserved the extra calories.

This makes a massive frittata. If you're only feeding 3 (I'm counting Clara as a whole person now- she eats an impressive amount for a 13-month-old), this'll probably last you a few days. But I wouldn't consider having a healthy delicious breakfast already prepared a problem exactly. Plus, I thought it tasted even better on the second (and third) day.

Roasted Vegetable Frittata

INGREDIENTS
1 small zucchini, diced
1 small yellow squash, diced
1 small red onion, diced
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
8 oz. cremini mushrooms, chopped
extra virgin olive oil
kosher salt
freshly ground black pepper
1 Tbsp. butter
2 cloves garlic, minced
1/3 cup green onions or chives, thinly sliced
12 large eggs
1 cup half and half or whole milk (I used milk)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup freshly grated parmesan cheese
2/3 cup Gruyere or sharp white cheddar cheese, shredded

DIRECTIONS
1. To roast vegetables (this can be done ahead of time), preheat oven to 400 F. Line two large baking sheets with aluminum foil and lightly coat with cooking spray. Toss vegetables (zucchini through mushrooms) with enough olive oil to coat and season with salt and freshly ground black pepper. Arrange in an even layer on the prepared baking sheets. Roast in the preheated oven, turning occasionally, 20-30 minutes, until tender and caramelized. Remove from the oven and set aside to cool.

2. Preheat oven to 350 F.

3. Melt butter in a large 12-inch (preferably nonstick) skillet over medium heat. Add the onions and garlic and saute for a minute. Add the roasted vegetables (should be about 3 cups) and cook for a minute to heat through.

4. In a large bowl, whisk to combine the eggs, milk, salt, pepper, and Parmesan. Pour into the skillet with the vegetables and cook for 2 minutes over medium-low heat without stirring. Sprinkle half of the remaining cheese (Gruyere or Cheddar) over the top of the eggs.

5. Transfer the pan to the preheated oven and bake for 20-25 minutes, until puffed and set in the center. Sprinkle with the remaining cheese and cook for several more minutes until the cheese has melted. Remove from the oven and set aside to cool slightly before serving.

Makes a 12-inch frittata, serves 6-8.

(Adapted from Food Network)

Pesto, Chicken, and Red Grape Pizza

Coming to you from a new kitchen. A cute new kitchen. With ample counter space and sunlight streaming in. And a big pretty fridge. Still not enough cupboard space. (But that's probably my problem. When you move and the majority of your boxes are labeled "kitchen", you have too many serving platters and cooking gadgets.) Despite the lack of space and similar inconveniences we've come to accept with city life, we're happy in our new place.

Naturally, pizza was the first thing I made. This unusual spin on chicken pesto pizza includes grapes! Sounds crazy but tastes amazing. It's garlicky and cheesy (fresh mozzarella oozing all over the place) and sweet. I used my own pesto recipe but feel free to buy it prepared. I didn't include amounts for the toppings because when I'm throwing them on a pizza, I rarely measure. Plus it all depends on how big your crust is and how much you want to pile on top. It's pizza. So it's hard to go wrong.

Pesto, Chicken, and Red Grape Pizza

INGREDIENTS
1 recipe pizza dough
prepared basil pesto (purchased or make your own)
seedless red grapes, halved
shredded boneless skinless rotisserie chicken
fresh mozzarella, thinly sliced
freshly grated Parmesan or Romano cheese
freshly ground black pepper
green onions, thinly sliced

DIRECTIONS
1. Prepare dough according to recipe directions.

2. Preheat oven and pizza stone to 450 F.

3. Top prepared crust with a thin layer of basil pesto. Top with grapes, chicken, garlic, and mozzarella. Sprinkle with Parmesan or Romano cheese, freshly ground black pepper, and green onions (reserve some to add after baking).

4. Bake on preheated pizza stone for 8-10 minutes until the crust is puffed and golden brown and the cheese is bubbling. Sprinkle with reserved green onions; slice, and serve.

Makes 1 large pizza.

(Adapted from Cooking Light)

Black Bean Burritos

We move in two days. (Less than a mile away- we're staying in Chicago for now.) So naturally the house in in chaos. The contents of my kitchen cupboards have been emptied onto my counter tops and kitchen floor. With all the stacks of boxes you can barely get into our bedroom or through the front door. Oh well. Next week order will be restored (somewhat-hopefully). Until next year when we'll do it all over again.

Needless to say, I'm not cooking. But I made these burritos last week and have a spare moment (baby is napping, so is my mom who has been an enormous help this week) to share them. I've tried quite a few bean burrito recipes before, but none were worth repeating- until now. This is a meal you need up your sleeve when despite life's crazy you still want to eat something satisfying and healthy. They could be prepared ahead and refrigerated or frozen (for weeks even, I suspect). And they use (mostly) pantry staples. (Fresh cilantro being the exception. But it's a fridge staple for me. You could always toss in some coriander instead.) You can skip the rice- although I really like it here- and stick with beans and cheese. Or throw in some vegetables. I'm thinking roasted peppers, mushrooms, and onions...mmm.

Black Bean Burritos

INGREDIENTS
1 1/2 Tbsp. olive oil
1/2 onion, finely diced
2 cloves garlic, minced
1 15-oz. can black beans (or pinto beans), drained and rinsed
1/2 cup tomato sauce
1 tsp. cumin
1/4 tsp. mexican oregano
fresh jalapeno, diced or pickled jalapeno, chopped (optional, to taste)
dash cayenne pepper (optional, to taste)
salt and freshly ground black pepper, to taste
2 Tbsp. fresh cilantro, chopped + extra for garnish

3 cups cooked brown rice
juice 1 lime
handful cilantro, chopped
salt and freshly ground black pepper, to taste

4 10-inch whole wheat flour tortillas
Monterey Jack, Pepper Jack, or Mexican cheese blend, grated
salsa, avocado/guacamole, and/or sour cream, for serving (all optional but recommended)

DIRECTIONS
1. Heat oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5-10 minutes. Add the beans and mash about half of them with the back of a wooden spoon (or potato masher). Add the tomato sauce, cumin, oregano, jalapeno (if using), cayenne (if using) and salt and pepper, to taste. Simmer for 5 minutes until thickened slightly, adding a little water to thin if necessary. Stir in the cilantro and remove from the heat.

2. To make the rice, in a medium bowl toss to combine the rice, lime juice, and cilantro. Season to taste with salt and freshly ground black pepper.

3. Preheat oven to 350 F.

4. To assemble the burritos, warm the tortillas so they are soft and pliable. Spread 1/4 of the rice on the center of each tortilla. Top with 1/4 of the bean mixture and sprinkle with cheese. Roll each burrito up (folding the ends in first) and place in a baking dish or on a cookie sheet. Sprinkle the burritos with more cheese.

5. Cover the dish with foil and bake in preheated oven for 10 minutes. Remove the foil and bake for 5 more minutes until the cheese is bubbling and the burritos are heated through. (If they have been refrigerated/frozen first they will take longer to cook.) Garnish with extra cilantro and serve with salsa, avocado/guacamole, and/or sour cream.

(Adapted from Gourmet)

Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

Here's another Giada recipe. (Four of the last five I've posted have been hers- not purposefully.) And I have another one I made today that's on its way. I must be inspired by her use of fresh healthy ingredients. It's almost summer after all. Time for meals from the garden (or farmers market if you live in the city and don't have a single square foot of soil to call your own). And cooking and dining outdoors.

We had our first barbecue with friends last weekend. And this salad was my contribution. Trying something new to serve at a gathering is a bit risky. (I've had my share of public failures, too.) But this time I got lucky. This dish was phenomenal! Just the right thing to serve with burgers hot off the grill.

Israeli couscous is actually a type of pasta. The mini balls are made with semolina flour. And they're hard to find, but they also make them with whole wheat! All of the ingredients listed below (including an 8-oz. box of the couscous) can be found on a trip to Trader Joes. Regular (not white) balsamic vinegar can be used in a pinch, but white is preferred for its lighter taste and coloring. The smoked paprika (which can be found at almost any grocery store now days) is essential though. Might as well buy a big jar- you'll want to add it to everything. (I practically do.)

Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 1/3 cups (8 oz.) Israeli couscous, also known as pearl couscous or maftoul (whole wheat if you can find it)
generous pinch salt
2 cups packed baby spinach leaves, chopped
12 oz. grape or cherry tomatoes, halved
8 oz. fresh mozzarella, cubed (or 4 oz. feta, crumbled)
1 cup jarred roasted red peppers, drained and diced
1/3 cup sliced or slivered almonds, toasted
1/4 cup fresh flat-leaf parsley, chopped
3 Tbsp. fresh basil, chopped (or fresh mint)
1/3 cup extra virgin olive oil
2 Tbsp. white balsamic vinegar
1 1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS
1. To make the coucous, heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool.

2. To make the dressing, whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and basil in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Season to taste with additional salt and freshly ground black pepper, if needed. Transfer to a large serving bowl and serve. (Can be prepared ahead of time and served chilled.)

Serves 6-8.

(Adapted from Food Network)

Mini Frittatas

 
I've made these mini frittatas (a frittata is essentially a crustless quiche) almost half a dozen times over the last month or so. I wanted a bite-size breakfast dish for Clara's birthday brunch and these were it! I've tried them a handful of different ways- with ham and bacon and broccoli and sausage. Each was a success. Whatever you choose to fill them with, the base recipe is simple and stays the same. Whisk some eggs and milk. Add some salt and pepper (and smoked paprika, please). Sprinkle in some fresh herbs and freshly grated cheese. Bake them 'till they're puffed and golden. And eat. (Or save them for later and reheat. They're still delicious. And convenient for entertaining!)

p.s. These work just as well in a mini muffin tin. It will make enough egg mixture to fill about 1 1/2 pans. Just be sure to reduce the baking time by a few minutes as they'll cook a bit quicker.

Mini Frittatas

INGREDIENTS
8 large eggs
1/2 cup milk (whole or low-fat)
1/4 tsp. kosher salt
1/2 tsp. smoked paprika (optional but recommended)
freshly ground black pepper
fresh parsley, chopped
fresh chives, chopped
Parmesan cheese, freshly grated
sharp cheddar cheese, grated (I used white cheddar)

filling options:
ham, diced
canadian bacon, diced
bacon, cooked until crisp and crumbled
sausage, cooked and crumbled
broccoli, cooked until tender and chopped
spinach, cooked until wilted and chopped

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease a 12-cup muffin pan.

2. In a large bowl, whisk to combine the eggs, milk, salt, paprika, and freshly ground black pepper.

3. Fill each muffin hole a third of the way full with filling of choice (ham or broccoli, etc.). Sprinkle with a bit of Parmesan, parsley, and chives. Fill the muffin cups almost to the top with the egg mixture. Top with cheddar cheese.

4. Bake in preheated oven for 8-10 minutes, until puffed and just set in the center. Slide a spatula around the edges to remove the frittatas from the muffin cups. Serve immediately or at room temperature. (Can also be refrigerated and reheated later.)

Makes 1 dozen muffin-size frittatas.

(Adapted from Food Network)

Farro with Cucumber and Tomato

Hello spring! Chicago keeps teasing us with gloriously warm and sunny days and then suddenly dipping back into winter-worthy temperatures. But one thing is for sure: it looks like spring! The blossoms are out and our world has turned green. Having grown up in Virginia, I need some green to feel at peace. I've lived in some beautiful places- with grand mountains and lots of sunshine. But without some trees and lush summer beauty- I am not complete.

Time for some warm weather recipes. This salad will be a staple in our summer kitchen. It's light and refreshing but not bland or boring. Dustin and I couldn't believe how much flavor this simple healthy salad delivered. He was convinced there was some cheese hiding in there. (Because in our experience, most things without cheese are just not this delicious!)

Farro can be hard to find (and expensive). Trader Joes carries little bags of it for a couple dollars. You can find the rest of the ingredients there as well. The best thing about this recipe is that it is infinitely adaptable. Use cilantro or basil instead of parsley. Add a handful of spinach. Whatever vinegar you have on hand (white wine, apple cider, etc.) should work. Add some toasted chopped walnuts or slivered almonds. I already tried it with diced avocado and it was wonderful. You could even throw in some cheese (I'm thinking goat cheese or feta or mozzarella). Cheese never hurts.

Farro with Cucumber and Tomato

INGREDIENTS
10 oz. farro (about 1 1/2 cups)
4 cups water
generous pinch salt
1 lb. tomatoes, seeded and diced
1/2 red onion, diced
1 large cucumber, peeled (optional) and diced (I used several baby cucumbers)
1/4 cup snipped fresh chives
1/4 cup fresh Italian parsley, finely chopped
1 large clove garlic, minced
2 Tbsp. white balsamic vinegar
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine the farro and water in a medium saucepan. Add a generous pinch of salt. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the farro is tender. (This can take anywhere from 10 minute for par-boiled farro to 30 minutes for regular.) Drain well and then transfer to a large bowl to cool.

2. Once the farro is cooled, add the tomatoes, onion, cucumber, chives, parsley, and toss to combine.

3. In a separate bowl, whisk together the garlic, vinegar, and olive oil. Season with salt and pepper. Pour over the salad and toss to coat. Season to taste with salt and freshly ground black pepper. Serve chilled or at room temperature.

Serves 4-6.

(Adapted from Food Network)

Lemon Crinkle Cookies

Last week was Clara's first birthday! And so for the past month or so I've been trying out recipes to include on the menu for her party (a late morning brunch). These cookies easily made the cut. They're not-too-tart, not-too-sweet and completely lemony. I'm not fanatical about lemons, but I could eat a dozen of these. (Oh, and they freeze really well so they can be made ahead of time. Just let them come to room temperature before serving.)

Lemon Crinkle Cookies

INGREDIENTS
1/2 cup butter, softened
1 cup sugar
1/2 tsp. pure vanilla extract
1 egg
1 tsp. lemon zest
1 Tbsp. freshly squeezed lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar, for rolling

DIRECTIONS
1. Preheat oven to 350 F. Grease 2 large nonstick cooking sheets with cooking spray or line with parchment paper or a mat.

2. In a large bowl, cream butter and sugar together until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  Scrape sides of bowl and mix again, briefly.

3. Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in the powdered sugar.  Place on baking sheet and repeat with remaining dough.

4. Bake for 8-10 minutes or until bottoms begin to barely brown and cookies look matte (not melted or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to a rack.

Makes about 18 cookies.

(Adapted from Lauren's Latest and Lahatchita Eats)

White Bean Dip

Bean dip isn't overly exciting. But it's just the thing I want to find in my fridge when lunchtime rolls around or the afternoon munchies strike and I'm tempted to dig into my stash of chocolate or grab a bag of chips. Spread it on sandwich. Or gather a mound of fresh veggies (and/or pita if you need carbs- I always do) and dip away. It took a bit of tweaking to get this recipe right. First off, it was wayyy to pungent. 1/2 clove garlic turned out to be perfect for us (baby girl and me, that is). I suggest starting there and adding more if you find it lacking. I want a bit of garlic kick, but don't want to still be tasting it the next morning. I also cut back on the olive oil. And in went some smoked paprika and dried oregano. You could definitely mess around with the seasonings though. Next time I think I'll try replacing the parsley with cilantro.

White Bean Dip

INGREDIENTS
1 15-oz. can white beans (canellini or great northern), drained and rinsed
1/2 clove garlic
2 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra virgin olive oil
1/4 cup packed fresh parsley
1/4 tsp. dried oregano
1/4 tsp. kosher salt
heaping 1/4 tsp. smoked paprika
freshly ground black pepper, to taste

DIRECTIONS
1. Place beans, garlic, lemon juice, olive oil, parsley, oregano, and paprika in bowl of food processor. Pulse until chunky or puree until smooth. Season with freshly ground black pepper and more salt (if necessary), to taste.

Serves 6.

(Adapted from Food Network)

Citrus and Wild Blueberry Sauce

We've had this wild blueberry sauce frequently over the last few months, spooning it over pancakes, waffles, and toast. It's bursting with citrus (orange and lemon) and not syrup-y sweet. Just a touch of brown sugar cuts the tartness. (You'd probably want a sweeter sauce if you're topping a cheesecake or other dessert.) It's quick to make and keeps well in the fridge for over a week. And since it uses frozen blueberries (you can find the wild ones at Trader Joes or Whole Foods), it can be affordably made all year long!

*The puff pancake in the photo was good... but not "the one". I'm still searching for the perfect puff pancake recipe. I'll be sure to share it as soon as it's found...

Citrus and Wild Blueberry Sauce

INGREDIENTS
2 cups frozen wild blueberries
1/2 cup orange juice (freshly squeezed is best)
2 Tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1/2 tsp. orange zest
1/4 tsp. ground cinnamon
1/4 cup water
4 tsp. cornstarch
2 Tbsp. dark brown sugar

DIRECTIONS
1. Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium  heat. Stir in the lemon and orange zests and cinnamon; reduce the heat to low.

2. In a small bowl, whisk together the water and cornstarch until there are no lumps. Add the cornstarch mixture and the brown sugar to the blueberries and stir until thickened, several minutes. Remove from the heat and let rest 10 minutes before serving.

Makes 2 cups.

(Adapted from All Recipes)

Zucchini Fritters

Baby girl likes most vegetables. She doesn't mind slimy spinach or kale. She pops peas like candy and downs several sweet potatoes a week. Green beans, tomatoes, asparagus- she'll eat them all. But for some reason she refuses zucchini. I've tried offering it sauteed, roasted, raw, even scrambled with eggs. She still wouldn't touch the stuff. Until now. These zucchini fritters (I like to call them "cakes") won her over. (And my husband who'd be happy to do without zucchini as well.)

Simple (only a few ingredients). And quick (wringing the water out is the most difficult step). (And they still taste great the next day although they lose their crunch once refrigerated.) The sour cream/yogurt topping is totally optional. But recommended. Serve these with burgers or pasta or fish or just because. They're delicious.

Zucchini Fritters

INGREDIENTS
1 lb. (about 2 medium) zucchini, ends trimmed and grated
1/2 tsp. kosher salt
2 scallions, split lengthwise and thinly sliced
1 large egg, lightly beaten
1/4 tsp. kosher salt
freshly ground black pepper
1/2 cup all-purpose or whole wheat flour
1/2 tsp. baking soda
olive or canola oil, for frying

To serve (optional):
1/2 cup sour cream or plain whole milk yogurt
1 Tbsp. lemon juice
1/8 tsp. lemon zest
pinch salt
1/2 small clove garlic, minced

DIRECTIONS
1. In a large bowl, toss grated zucchini with 1/2 tsp. kosher salt. Let sit about 10 minutes before wringing the liquid out of the zucchini. (This can be done by squeezing it against the side of a colander or wrapping it in a clean dish towel or cheese cloth and wringing away.) Get as much liquid out as you can to prevent the fritters from being soggy.

2. Return the zucchini shreds to a bowl and add the scallions, eggs, remaining 1/4 tsp. salt, and freshly ground black pepper. Stir to combine. In a separate bowl, whisk together the flour and baking soda. Add to the zucchini mixture and stir to create a batter.

3. In a large heavy skillet (cast iron works great) heat 2 Tbsp. oil over medium-high heat until shimmering but not smoking. Drop small bunches of the batter onto the skillet (a few at a time so they don't become crowded) and flatten slightly with a spatula. Cook over medium-high heat until the edges and bottom are golden, 3-4 minutes. If they are browning too quickly, reduce the heat to medium. Flip and fry on the other side until golden, 2-3 minutes more. Remove from the pan to drain on a paper towel. Repeat with the remaining batter.

4. To make the topping, stir together the sour cream or yogurt, lemon juice and zest, salt, and garlic. Adjust seasonings to taste. Serve dolloped on top of fritters.

*Fritters can be kept warm and crisp in a 200 F oven on a baking sheet until ready to serve.

Makes 8-10 fritters.

(Adapted from Smitten Kitchen)

Turkey Meatloaf with Feta and Sun-dried Tomatoes

I'm not sure what to say today. I've got a lot of things besides meatloaf on my mind. The fact that it's April and only 40 degrees. That we suddenly need to find a new place to live (which is no small feat in this city where a decent apartment gets snatched within hours). That my baby is turning one in less than a month and there will be celebrating to do!

Now that my almost-one-year-old is eating mostly "real food" I take a slightly different approach to meals. I'm all about exposing her to as many different flavors and textures as possible. But I have to make sure whatever we're having for breakfast/lunch/dinner she can actually chew and swallow (with practically no teeth, mind you).

The girl-with-only-three-teeth loves meat. She devours the mini burgers I make her. But I've grown a little bored by our usual turkey version and thought this recipe sounded like the perfect alternative. If the "loaf" part turns you off (I have an aversion to the term "meatloaf" myself), consider this a giant burger baked and sliced. Or just go ahead and form it into patties and grill 'em. It would work deliciously. I might do just that next time around. This turned out wonderfully moist and packed with flavor from the garlic, herbs, and salty feta. Serve with whipped potatoes or roasted vegetables. Or on a bun.

Turkey Meatloaf with Feta and Sun-dried Tomatoes

INGREDIENTS
1/2 cup plain bread crumbs (I used whole wheat)
1/3 cup flat-leaf parsley, chopped
1/4 cup garlic and herb-marinated sun-dried tomatoes, chopped
2 cloves garlic, minced
2 eggs, at room temperature and lightly whisked
2 Tbsp. whole milk
1/2 cup feta cheese, crumbled (I used Mediterranean herb flavored feta)
1/2 tsp. kosher salt (although you could probably get away with 1/4 tsp.)
1/2 tsp. freshly ground black pepper
1 lb. ground turkey thigh

DIRECTIONS
1. Place oven rack in the center of the oven and preheat to 375 F.

2. Coat a 9x5 inch loaf pan with cooking spray.

3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine (I find it easiest to use my hands), being careful not to overwork the meat.

4. Pack the meat mixture into the prepared pan and bake until the internal temperature reaches 165 F (here's where you'll need that instant read thermometer), about 45 minutes. (Cover with foil partway through baking if the top or sides are browning too fast.)

5. Remove from the oven and let rest for 5 minutes. Slice and serve.

Serves 4.

(Adapted from Food Network)

Pizza with Brussel Sprouts and Bacon

Don't be scared of the brussel sprouts. If you have any reservations about eating them, this is the way to go about it. On top of a pizza, sauteed with bacon and smothered in cheese. Not exactly healthy, but at least you're eating your greens. I made a bacon-free version for my ten-month-old and snuck a few bites myself- and honestly, it was still delicious without the meat.

Pizza with Brussel Sprouts and Bacon

INGREDIENTS
1 recipe pizza dough
6 slices bacon, diced
2 large shallots, thinly sliced
2 cloves garlic, minced
1/2 lb. brussel sprouts, thinly sliced
salt and freshly ground black pepper
4 oz. white cheddar, shredded
4 oz. mozzarella, shredded

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. In a large skillet, cook bacon over medium heat until crisp. Set aside to drain on paper towels. Remove all but 1-2 Tbsp. of the bacon grease from the skillet. Add the shallots and garlic and cook for about a minute over medium heat. Add the brussel sprouts and cook for 3-5 minutes, tossing occasionally, until tender and wilted. Season with salt and freshly ground black pepper.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with bacon, shallot mixture, cheddar, and mozzarella. Bake in preheated oven for 8-10 minutes until the cheese is bubbling and the crust is puffed and golden brown.

Makes 1 large pizza.

(Adapated from How Sweet Eats)

Flaky Whole Wheat Biscuits

Here's that promised biscuit recipe. I've made biscuits with whole wheat in the past and while they were edible (anything embedded with ample butter usually is), they didn't have the fluffy-flaky texture I desired. And then I came across a recipe that suggested I pull out my rolling pin and take that biscuit dough and roll, layer, and repeat. Quickly (so the butter doesn't have time to warm) and gently (because an overworked biscuit turns tough). And it worked! These biscuits are half whole wheat and rise high and flake apart in satisfying little layers. I put them on top of a pot pie. And then pulled off the top layer or two and ate them with butter and jam. Yum.

Flaky Whole Wheat Biscuits

INGREDIENTS
1 cup white whole wheat flour
1 cup all-purpose flour + extra for kneading
1 Tbsp. baking powder
1/2 tsp. baking soda
2 tsp. sugar
1/2 tsp. salt
6 Tbsp. cold unsalted butter, diced
1 cup cold milk or buttermilk

DIRECTIONS
1. Preheat oven to 450 F.

2. In a large bowl, whisk to combine flours, baking powder, baking soda, sugar, and salt. Cut in butter with a pastry blender until only fine crumbles (pea size) remain. Add the milk (or buttermilk) and stir until just moistened throughout.

3. Turn dough onto a well floured surface. Dust with flour and knead several times (the dough will still be sticky). Add some more flour to the countertop and flour a rolling pin. Roll dough out into a large rectangle and the fold in half or thirds. Repeat 2-3 times, dusting with more flour as necessary to prevent sticking. Roll the dough into a 3/4-inch thick rectangle. Use a round biscuit or cookie cutter to cut into circles or simply slice into rustic squares with a knife.

4. Place biscuits on an ungreased cookie sheet or pan. Bake in preheated oven for 12-14 minutes, until golden brown. Serve immediately.

Makes 8-10 biscuits, depending on size.

(Adapted from Sarah's Cucina Bella and A Cozy Kitchen)

Curry Chicken Pot Pie

This pot pie was really an excuse to make those biscuits. (A recipe that I'll be sharing shortly.) I have a tendency to eat primarily the biscuit/pastry when it accompanies just about anything. But I was pleasantly surprised that this filling was as good as the topping. And not a lot of effort either. This Alton Brown recipe uses frozen veggie mix, a rotisserie chicken, and if you're not in the mood for fluffy homemade biscuits (which you are now, I'm sure of it), a purchased pie or pastry crust. A little curry powder adds depth of flavor but, no worries, not an overwhelming curry-ness. I read somewhere, sometime that a bit of curry makes chicken taste more like itself. That's what it does here.

Curry Chicken Pot Pie

INGREDIENTS
1 lb. or 4 cups frozen vegetable pix (I used peas and carrots- next time I would include green beans)
1-2 Tbsp. canola oil
2 Tbsp. butter
1 small yellow onion, chopped
1 cup celery, diced
1 1/2 cups low-sodium chicken broth, warmed
1/2 cup milk, warmed
3 Tbsp. all-purpose flour
1 tsp. curry powder
2 Tbsp. dried parsley
1/2 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper
2-3 cups cooked chicken, cubed (a rotisserie works great)
1 pie crust or puff pastry or flaky whole wheat biscuit recipe

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large sheet pan with aluminum foil. Toss frozen vegetables with canola oil and spread evenly on the prepared pan. Place in preheated oven and cook until golden brown, about 10 minutes.

3. In a large saute pan or cast iron skillet, melt 1 Tbsp. butter over medium heat. Add the onion and celery and cook until softened, about 10 minutes. Add the remaning butter, flour, and curry powder and cook, stirring frequently, for several minutes. Whisk in the warmed milk and chicken broth and cook, stirring frequently, until thickened. Add the parsley, salt, and pepper. Stir in the vegetables and chicken.

4. If your pan/skillet is oven-proof you can bake it right in the pan. If not, transfer to a shallow baking dish. Top with the pastry/biscuits. Bake in preheated oven for 20-30 minutes, until the pastry/biscuits are puffed and golden and the mixture is bubbling.

Serves 4.

(Adapted from Food Network)

Salted Cashew Cookies with Brown Butter Frosting

It's about time we had some butter and sugar around here. I haven't posted a dessert recipe since last year. Sorry about that. It's not like I've been on a super healthy streak. We discovered a little bakery down the street that has the most delectable German Chocolate cupcakes. And butterscotch cookie bars. And raspberry cheesecake. So obviously I've been eating plenty of baked goods- just sadly, most of them didn't come from my own kitchen.

Oh, and there was that attempt I made (with the help of my mom on one of her visits) at German Chocolate Brownies. (Chocolate + coconut must be my thing lately.) Well, the brownies were dry and not a bit fudgy. Neither the frosting nor the brownie was sweet. What a mess of a recipe. Someday I will try again. Because when I get it right I will be in heaven.

Now on to these Salted Cashew Cookies. These turned out perfect on the first try. Soft and chewy, sweet and nutty and salty. And the brown butter frosting is amazing. I was slathering such a generous layer on each cookie that I ran out long before they were all frosted. I suppose you could use less. But I'd much rather just make more.

Salted Cashew Cookies with Brown Butter Frosting

INGREDIENTS
Salted Cashew Cookies:
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
2 cups all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/3 cup sour cream
1 cup salted cashews, chopped

Brown Butter Frosting:
1/2 cup unsalted butter
2 cups powdered sugar
3 Tbsp. milk
1 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper.

2. In a large bowl with an electric mixer on medium, beat butter and brown sugar until creamy, about 2 minutes. Add egg and vanilla and continue beating until well mixed.

3. In a medium bowl, whisk to combine flour, baking powder, and baking soda. Reduce mixer speed to low. Slowly add in the flour mixture, alternating with the sour cream, until well mixed. Stir in cashews.

4. Drop dough by rounded tablespoonfuls onto the prepared baking sheets. Bake in preheated oven for 8-10 minutes or until golden around the edges (mine were actually done in about 6-7 minutes but my oven is HOT). Allow cookies to cool on the pan for a few minutes before removing them to a wire rack to cool completely.

5. To prepare the frosting, melt butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until butter foams and just starts to turn golden brown (4-6 minutes). (Keep an eye on the butter because it can go from brown to burnt really quickly.) Immediately remove from the heat and pour butter into a bowl, leaving any burned sediment behind. Cool for 5 minutes before adding the powdered sugar, milk, and vanilla. Beat until smooth. Frost cooled cookies.

Makes 2 dozen cookies.

(Adapted from My Baking Addiction)

Pasta with Artichokes and Tomatoes

This was a recipe I never intended to make. And didn't expect much from when I set to it. It was one of those evenings when I wasn't in the mood for cooking much of anything, but needed something semi-nutritious to feed Clara. (I figure my husband can fend for himself, but my 10-month old manages to motivate me even on my laziest of days.) Pasta makes them both happy so I searched for a recipe utilizing what I already had around. I made a few changes to Ree (The Pioneer Woman)'s original recipe. I added more tomatoes because I prefer my pasta saucy. And lightened it up by using milk instead of cream (which didn't hurt a bit). Whole wheat noodles replaced white. And I used a few dried herbs from the shelf. 

Despite my tinkering (healthifying) and its lack of meat (someone in this family is suspicious of anything labeled "vegetarian"), it was not only edible- it was delicious! My husband ate a massive plateful and didn't complain on the second and third night I served it as leftovers. (It does make a large amount.) Clara gobbled it up. And all I could think was "Wow. I'm going to have to share this one!".

Pasta with Artichokes and Tomatoes

INGREDIENTS
2 Tbsp. butter
2 Tbsp. olive oil
1/2 medium onion, diced
3 cloves garlic, minced
14 oz. canned or frozen artichokes, diced or whole
14 oz. can diced tomatoes with their juices (I used diced tomatoes with basil)
16 oz. can tomato sauce
1 cup heavy cream (I used whole milk and it was still rich and creamy)
generous pinch nutmeg
salt and freshly ground black pepper, to taste
fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme)
1 lb. pasta (I used whole wheat capellini)
1 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving a little pasta water, and set aside.

2. Meanwhile, add the butter and olive oil to a large saute pan over medium heat. Add the onion and garlic and cook until the onion has softened, about 10 minutes. Stir in the tomatoes, tomato sauce, and artichokes. Continue cooking over medium heat, stirring frequently, for another 10 minutes. Turn the heat to low and stir in the heavy cream (or milk) and nutmeg until heated through. Remove from the heat and season to taste with salt and pepper and fresh or dried herbs.

3. Place drained pasta in a large serving bowl. Sprinkle with 1 cup Parmesan and pour the sauce over top. Toss lightly to combine and coat, adding a bit of the reserved pasta water if the sauce seems too thick (I didn't need any). Garnish with fresh herbs (optional) and serve with extra freshly grated Parmesan.

Serves 4-6.

(Adapted from The Pioneer Woman)

Panko Crusted Chicken Tenders, Revisited

I originally posted this recipes 4 years ago, when I first started blogging. It was time for it to be revisited and updated with a picture. Excuse my lack of sunlight and less than stellar photography. That's what you get when you eat in a dimly fluorescent-lit kitchen during a Chicago winter. Despite the blanket of snow falling outside my window right now, I choose to believe spring is coming, and quick! There will be warmth and sun again. How we need it.

This recipe couldn't be simpler. You cut chicken into strips (after a little pounding, if necessary) and coat them first in flour, next in egg, and then in a panko spice mixture. They only take a few minutes to bake and out of the oven come crispy on the outside, juicy in the middle, spicy and delicious chicken bits. I served them with a big bowl of pasta. But they'd make a meal of their own alongside some steamed vegetables and honey mustard or aioli for dipping.

Panko Crusted Chicken Tenders

INGREDIENTS
1 1/2 lbs. boneless skinless chicken breast (sliced into thin strips) or tenders
1 1/2 cups panko breadcrumbs (preferably whole wheat)
2 tsp. dried basil (oregano would also work well)
2 tsp. garlic powder
1 tsp. smoked paprika
1/4-1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 eggs
1/2 cup all-purpose flour

DIRECTIONS
1. Preheat oven to 350 F. Line a large baking sheet with aluminum foil and lightly coat in cooking spray.

2. In a shallow dish, season the flour with salt and pepper. In a second shallow dish, lightly beat the eggs. In a third shallow dish, combine the panko with the basil, garlic powder, smoked paprika, cayenne, salt, and pepper.

3. Dredge chicken strips in the flour to coat, shaking off an excess flour. Then dip in the eggs and then coat with the breadcrumb mixture. Place on the prepared baking sheet and repeat with the remaining chicken strips.

4. Bake in preheated oven for 10-15 minutes (time will depend on how thick your chicken strips are), flipping halfway through, until golden brown and the juices run clear.

Serves 4.

(Adapted from Love and Olive Oil)

Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

Broccoli rabe again. This time with smoky mozzarella and briny black olives on a chewy puffed pizza crust. There's something about broccoli rabe I really like. It's somewhat like a cross between spinach and broccoli- with leafy greens and florets, but not as slimy as the former and less bulbous than the latter. And while it can be bitter (it comes from the mustard family which includes turnips), with some careful preparation I've never found it to be so. (If you want to ensure it loses its bite, boil it for a minute or two before adding it to the skillet.) The only other addition I would consider for this pizza (not that it needs improving in the slightest) would be some sausage. Broccoli rabe + Italian sausage = awesome. Like I've done here.

Pizza with Smoked Mozzarella, Black Olives, and Broccoli Rabe

INGREDIENTS
1 recipe pizza dough
olive oil
1 small onion, thinly sliced
12 oz. broccoli rabe (fresh or frozen), trimmed and chopped (if fresh)
2 cloves garlic, minced
salt and freshly ground black pepper
~2 cups smoked mozzarella, grated (I probably used a bit more)
1/2 cup freshly grated Parmesan
handful sliced black olives
crushed red pepper flakes

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While the dough is rising, heat a drizzle of olive oil in a large saute pan over medium heat. Add the onion and saute until tender, about 10 minutes (or longer if you want to caramelize it). Add the garlic and broccoli rabe and cook for another 3-5 minutes.

3. Preheat oven and pizza stone to 450 F.

4. Brush prepared crust with some olive oil and top with onion/broccoli rabe mixture, mozzarella, Parmesan, and black olives, and sprinkle with crushed red pepper (to taste).

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling.

 Makes 1 large pizza.

(Adapted from Gourmet)

Slow Cooker Roast Chicken and Vegetables with Gravy

I wish I'd figured this out sooner. I roast chickens pretty frequently (well, compared to how often I repeat other recipes, anyway). And while I've gotten pretty comfortable with the process, it still takes some dedicated time and patience to get it right. Not anymore. Now I know I can just throw the whole thing and a slew of vegetables in the slow cooker and walk away. And chances are it'll turn out even more juicy and tender than if I stood in front of the oven for an hour.

The only difference is that your crock pot won't brown the skin. But that can be solved by birdie basking under the broiler for a few minutes. Meanwhile you'll make the richest, most delicious gravy with all those drippings that'll accumulate in the bottom of the pot. Don't let them go to waste! This gravy is easy. I promise you'll be wowed. Serve with a loaf of bread for soaking up every last morsel, of course.

Slow Cooker Roast Chicken and Vegetables with Gravy

INGREDIENTS
potatoes (I used a 2 lb. bag of fingerling potatoes, but any variety will work, peeled and chopped if necessary)
carrots, peeled and chopped
onion, chopped
whole cloves garlic, skins removed
other vegetables of your choice (parsnip, turnips, green beans, sweet potatoes, winter squash, etc.)
kosher salt and freshly ground black pepper
sprinkling fresh or dried thyme and rosemary (or whatever herbs/spices you want)
drizzle extra virgin olive oil or melted butter
3-4 lb. whole chicken
1/4-1/2 cup water

1-2 Tbsp. butter
1-2 Tbsp. all-purpose flour
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Place vegetables (including onion and garlic) in the bottom of the slow cooker. Season with salt and pepper and sprinkle with herbs/spices. Place the chicken on top of the vegetables (I put mine breast side down, just make sure the lid will close tight) and drizzle with a bit of olive oil or melted butter. Season with salt and pepper and another sprinkling of herbs/spices. Pour in 1/4-1/2 cup water. Cover and cook on high for 4-5 hours (or on low for 6-8 hours). The chicken is done once the internal temperature reaches 165 F. The meat should easily come off the bone at the thigh. Remove the chicken and vegetables from the slow cooker, reserving the drippings in the bottom.

2. (This step is optional, but recommended if you want crispy golden skin.) Preheat broiler. Place the chicken and vegetables on a baking sheet lined with foil. Place directly under the broiler for several minutes until the skin is golden and crisp. Tent with foil and let rest 10 minutes before serving.

3. Meanwhile, to make the gravy, heat 1-2 Tbsp. butter in a large saute pan over medium heat (the more butter and flour you use the faster your gravy will thicken- if your chicken released a lot of liquid go with 2 Tbsp). Once melted, stir in an equal amount of flour and cook, whisking constantly, for 1 minute. Slowly whisk in the chicken juices/drippings (feel free to skim the fat off the surface of the drippings first, or if you have a fat separator go ahead and use it). Bring to a boil; reduce heat and simmer, stirring frequently, until thickened (about 5-10 minutes). Season to taste with salt and freshly ground black pepper. Serve with chicken and vegetables.

Serves 4.

(Adapted from Baked Bree)

Orecchiette with Sausage and Broccoli Rabe

I've been procrastinating posting this recipe because I can't seem to find the time/energy to sit down and write something spectacular about it. Well, here it is anyway- with few words, but no lack of flavor or goodness. I loved this pasta dish. Quickly boiling (in the same pot of water that cooked the pasta) and then sautéing the broccoli rabe removed any traces of bitterness. The sausage was sweet and meaty. And the garlicky olive oil and a handful of parmesan added the finishing touch.

Orecchiette with Sausage and Broccoli Rabe

INGREDIENTS
1 lb. broccoli rabe, stems trimmed (I used frozen chopped broccoli rabe found at Whole Foods)
1 lb. orecchiette pasta (I used whole wheat)
1 lb. pork or turkey Italian sausage (mild or hot)
3 Tbsp. olive oil
3 cloves garlic, minced
pinch crushed red pepper flakes
kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan + extra for serving

DIRECTIONS
1. Heat olive oil in a large saute pan over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned and no longer pink.

2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions. Remove pasta from the boiling water with a slotted spoon and place in a large bowl. Drizzle with olive oil and toss (to prevent it from clumping). Reserve 1 cup of pasta water and set aside. Return the water to a boil and add the broccoli rabe. Boil for 1-2 minutes before removing from the heat and draining the water.

3. Add the broccoli rabe, garlic, and crushed red pepper to the sausage and cook for several more minutes. Stir in the pasta and Parmesan. Add as much of the reserved pasta water as needed to create a light sauce (I used about 1/2 cup). Season to taste with salt and freshly ground black pepper. Remove from the heat and serve with extra Parmesan.

Serves 4.

(Adapted from Food Network)

Pesto and Roasted Vegetable Pizza

My gym shares a parking garage with Whole Foods. The elevator (I'm not about to lug an 18 lb. baby + 10 lb. diaper bag + groceries down and up all those stairs) deposits you in the Whole Foods lobby (which you then have to exit and cross the street to access the gym and return through on your way back). I'm suspicious that the two have teamed up to keep each other in business. If the intense aroma of baked goods wafting through the parking deck doesn't prevent you from reaching the gym in the first place, you'll surely succumb when you're ravenous post-workout. I can't decide if this situation is perfectly convenient or entirely hazardous- for my budget and my body. I love being able to pick up a few groceries without making an extra trip. But I can always find a reason to go in and end up with a few more goodies than intended. I might be able to resist the cookies, but I usually come out with a loaf or two of bread and a new variety of cheese or a roll of sushi.

One day, being particularly hungry, I grabbed a slice of sweet potato spinach lasagna to take home for lunch. It looked and sounded delicious- two favorite vegetables layered with pasta and bubbling cheese. And then I took my first bite to realize that this was no normal lasagna. A quick inspection of the ingredients list revealed that it was in fact vegan. Layers of tofu replaced the pasta and cheese and what I thought was little flecks of Parmesan on top was nutritional yeast. (The vegetables did turn out to be real.) I still ate it. And it wasn't completely disgusting- just extremely disappointing for a cheese-loving girl like me. (And hopefully really good for me.)

And then there was the day I picked up a slice of this pizza. Quite the opposite experience. Aside from a mediocre crust, I was wowed. There was a generous layer of basil pesto and chopped roasted vegetables topped with genuine melted mozzarella. Mmmmhhh. I knew at once I'd be recreating it at home. And so here it is.

I roasted a combination of bell peppers, summer squash, eggplant, mushrooms and onion. And had a pile of leftover vegetables which I've been adding to sandwiches, omelets, and quesadillas throughout the week (so clearly not a problem). I purchased a container of pesto at the store, but homemade would be even better. For half of the pizza I combined the mozzarella with Parmesan and on the other half I added goat cheese. Both were excellent so no recommendation there. I didn't provide exact amounts in the ingredients because I didn't measure anything. The more veggies and cheese the better, I say.

Pesto and Roasted Vegetable Pizza

INGREDIENTS
1 recipe pizza dough
combination of roasting vegetables, diced (I used red and yellow bell peppers, yellow squash and zucchini, eggplant, cremini mushrooms, red onion)
olive oil
kosher salt and freshly ground black pepper
~ 2 cups mozzarella, grated
freshly grated Parmesan or goat cheese, crumbled
pesto (jarred or homemade- I used half of a 7 oz. container)

DIRECTIONS
1. Prepare dough according to recipe directions.

2. Meanwhile (or ahead of time), to roast vegetables preheat oven to 400 F. Line a large rimmed baking sheet (or two baking sheets if you have a lot of vegetables) with aluminum foil and coat with cooking spray. Drizzle the vegetables with olive oil and toss to coat. Sprinkle with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 25-35 minutes, turning occasionally, until golden and tender.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pesto, the roasted vegetables, mozzarella and Parmesan (or goat cheese).

5. Place on pizza stone and bake for 8-10 minutes, or until the crust is puffed and golden and the cheese is bubbling.

Makes 1 large pizza.

Panko Crusted Salmon Recipe

Since I received a cast iron skillet for Christmas, I've been on the search for ways to utilize it. (It's a shame I've never cooked with one before.) This salmon was the first recipe I tried and it was spectacular. The bottom (skin-side) gets seared on the stove and crisp in the oven. The panko coating is crunchy and fresh and flavorful (thanks to a little lemon and parsley). And the salmon in the middle practically melts in your mouth. Perfection.

Panko Crusted Salmon

INGREDIENTS
2/3 cup panko (Japanese dried breadcrumbs)
2 Tbsp. fresh parsley, minced
1 tsp. lemon zest
kosher salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
4 (6-8 oz.) salmon fillets, skin on
2 Tbsp. Dijon mustard
2 Tbsp. canola oil
lemon wedges, for serving

DIRECTIONS
1. Preheat oven to 425 F.

2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

3. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

3. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

4. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Serves 4.

(Adapted from Food Network)

Spicy Southwest Slaw

I love this slaw. The addition of red pepper, cilantro, and jalapeno give it a southwest flair and a bit of heat. I could eat it with anything. It's fantastic with tacos, of course. But pairs just as well with burgers or barbecue (pulled chicken or pork, ribs, etc.) or eggs for breakfast (especially since it tastes even better the next morning). One of my best friends has been making it for years (always a hit at get-togethers) and I finally got around to "borrowing" and sharing her recipe. I added a little mayonnaise to make it a creamier and a pinch of cumin for kick.

Spicy Southwest Slaw

INGREDIENTS
3 cups shredded green (or a mixture of red and green) cabbage
1 large carrot, peeled and shredded
1 medium red bell pepper, seeded and finely diced
1/2 small red onion, finely diced
1 jalapeno pepper, seeded and minced (more or less to taste)
3 Tbsp. fresh cilantro, chopped
1/4 cup canola oil
2 Tbsp. mayonnaise
3 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. ground cumin (optional, but recommended)
1/4 tsp. cayenne pepper (more or less to taste)
salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine the cabbage, carrot, bell pepper, onion, jalapeno, and cilantro. In a small bowl, whisk to combine the oil, mayonnaise, vinegar, sugar, cumin, and cayenne. Pour over the cabbage mixture and toss to coat. Season to taste with salt and freshly ground black pepper. Refrigerate at least 1 hour before serving.

Serves 6.

(courtesy of Chelsey Sanford, adapted from All Recipes)

Roasted Sweet Potato, Apple, and Quinoa Salad with Maple Cider Vinaigrette

If you can't tell by their frequent appearance, we eat a lot of sweet potatoes around here. Baked, mashed, roasted, even microwaved (in a pinch). We like them every way. It was Clara's first food and she's been happy to devour them ever since. This time we tried them in a salad, paired with crisp apples and toasted quinoa. While I like quinoa, I liked it even more as an addition rather than the focus of the dish- the tiny round quinoa flecks clinging to the other components.

This recipe is really versatile. Instead of sweet potatoes you could roast squash. Replace the apple with a pear. Use whatever leafy greens you prefer. Skip the cranberries or try cherries, currents, or raisins in their place. Get creative. Oh, and this dressing is pretty terrific so you might want to drizzle it over every salad you make.

Roasted Sweet Potato, Apple, and Quinoa Salad with Maple Cider Vinaigrette

INGREDIENTS
2 sweet potatoes, peeled and cut into 1/2-inch cubes
olive oil
kosher salt and freshly ground black pepper
1/2 cup quinoa, toasted* and cooked according to package directions
6 oz. spring mix
1-2 fuji apples, diced
1/4 red onion, thinly sliced
handful sweetened dried cranberries (optional)

Maple Cider Vinaigrette:
2 Tbsp. cider vinegar
2 tsp. real maple syrup
1/2 tsp. Dijon mustard
3 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

*toasting the quinoa brings out its nutty flavor, so I highly recommend it!

DIRECTIONS
1. To roast the sweet potatoes, preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and lightly coat with cooking spray. Toss the potatoes with a drizzle of olive oil to coat and a generous sprinkling of kosher salt and freshly ground black pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven, turning occasionally, for 25-35 minutes, until golden and tender. Remove from the oven and set aside to cool.

2. Meanwhile, cook the quinoa according to package directions. Fluff with a fork and set aside to cool.

3. To prepare the vinaigrette, in a small bowl whisk to combine the vinegar, maple syrup, and Dijon. Slowly pour in the olive oil while whisking constantly. Season to taste with salt and freshly ground black pepper.

4. To assemble the salad, combine spring mix, cooled potatoes and quinoa, apples, onion, and cranberries. Drizzle with the vinaigrette, toss, and serve.

Serves 4.

(Adapted from Food and Wine)

Sweet Potato Breakfast Burritos

I'm married to a burrito man. Whenever I'm not the in the mood to cook (which is more often than I'd like to admit lately) and Dustin is in charge of finding himself some dinner, he usually comes home with a burrito. Or if we go out to eat together and the menu includes some form of a burrito- that's what he'll get. Why the burrito fixation? I can only guess. But probably because they're reliably cheap and filling. And if done right, delicious.

I'm not much of a burrito chef. Hand me a tortilla and I'm most likely to make a quesadilla. But occasionally I catch the bug and find myself craving one too. Breakfast burritos are my favorite variety. I already have one version posted here. But this one has sweet potatoes! (And scrambled eggs, onions, garlic, peppers, and beans and cheese- everything essential.) I baked my sweet potatoes and mashed 'em with a little sour cream. But you could cube and roast them with the onion, pepper, and garlic to make a potato hash filling, which might be even more amazing. Oh, and go with the tomatillo salsa on this one. Yum.

Sweet Potato Breakfast Burritos

INGREDIENTS
2 medium sweet potatoes, baked or microwaved until tender
2 Tbsp. sour cream + more for serving
1 Tbsp. olive oil
1 large yellow onion, thinly sliced
1 poblano or green bell pepper (I used a green bell pepper), seeded and thinly sliced
2 cloves garlic, minced
1/4 tsp. cumin (or more to taste)
1/4 tsp. smoked paprika (or more to taste)
pinch Mexican oregano
salt and freshly ground black pepper
1 cup canned pinto beans, drained and rinsed
4-6 large flour tortillas (4 if they are extra large, 6 if they are medium size), warmed
8 large eggs, whisked
Monterey Jack cheese, shredded
tomatillo salsa
avocado, sliced for serving

DIRECTIONS
1. Peel the skin off the cooked sweet potatoes. Combine the sweet potato flesh with 2 Tbsp. sour cream and mash until smooth.

2. Heat olive oil in a large saute pan over medium heat. Add the onion and cook several minutes. Add the peppers and garlic and continue cooking until soft. Stir in the cumin, paprika, and oregano, and season with salt and freshly ground black pepper. Stir in the beans and continue cooking until warmed through. Add to the sweet potato mixture and stir to combine.

3. Meanwhile, preheat a nonstick skillet over medium-low heat. Lightly butter or coat with cooking spray and add the eggs. Season with salt and pepper. Cook, stirring occasionally, until scrambled (to the point of cooked, but not dry). Remove from the heat.

4. Preheat oven to 350 F.

5. Spoon filling into the center of a warm tortilla. Top with scrambled eggs and a generous amount of cheese and drizzle with salsa. Roll up and repeat with the remaning ingredients.

6. Place burritos on a baking sheet and bake in preheated oven for 10-15 minutes, until golden and warmed through. (You can butter or lightly coat the burritos with cooking spray before baking so they get nice and crunchy on the outside.) Serve with sliced avocado and extra sour cream and salsa.

Makes 4-6 burritos (depending on size).

(Adapted from Fork Heart Knife)