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)