Herbed Garlic Bread

I write a lot about my weaknesses for chocolate and baked goods (if you were here right now, you'd smell a pan of brownies baking in the oven in fact).  But I don't put a lot of words towards one of my other weaknesses.

Bread. 

Specifically... warm, crusty, fresh baked bread.  Served in a basket with a linen napkin and a little bit of melty butter or EVOO and fresh grated Parmesan at a restaurant.  I could eat complete meals of nothing but bread.

I eat it in moderation at home, but all bets are off when I'm at a restaurant.  I will absolutely take that bread basket, thankyouverymuch.

A few weeks ago I made some veggie laden "secret" spaghetti so I thought I'd indulge and make this new herbed garlic bread to go with it. 

It was a few more steps than normal garlic bread but I really liked the inclusion of the minced garlic and the fresh parsley.  It added some really nice fresh flavors and the crust got good and crispy while the middle stayed soft.  The bite from the itty bitty garlic pieces was really nice, and something you don't get when you use a traditional garlic bread spread or sprinkle.

Spreading the mixture between the slices was challenging, and unfortunately I wasn't able to cover enough surface area on a few pieces.  It was nothing that a little bit of "after the fact" butter couldn't fix though, and the mixture is so flavorful it doesn't need to cover every square inch.  For the most part, it seeped all the way through.  And on those pieces it was divine!  Both the night of and surprisingly, as leftovers.

Next time I'm going to try slicing all the way through the loaf, laying the slices on a baking sheet, drizzling with the mixture and baking uncovered.  I may also add a sprinkle of cheese because cheese makes everything better.  This was a fun variation on an old standard and it can definitely feed a crowd!

*****

Herbed Garlic Bread
5 mins active, 25 mins total

1 loaf Italian Bread
4 Tbsp butter
1 Tbsp EVOO
2-3 minced garlic cloves
1/2 tsp salt
2 Tbsp chopped parsley

Slice a loaf of Italian bread, stopping short of the bottom so the loaf stays intact.

Melt 4 tablespoons butter with 1 tablespoon olive oil; add 2 to 3 minced garlic cloves and 1/2 teaspoon salt and cook, stirring, 2 minutes. Stir in 2 tablespoons chopped parsley.

Spread the garlic mixture between the bread slices; wrap in foil and bake at 375 degrees F, 15 minutes. Unwrap and bake until crisp, 5 more minutes.

Well hello there summer

Summer unofficially got underway in Chicago this weekend with a lovely 97 degree record-breaking day (side note: I think I can officially put away my snow boots now).  As much of a pain as 97 degrees is, I'll take that over NATO any weekend!

We decided to stay put, avoid the airports and enjoy some downtime at home.  Roy's had his nose stuck deep in a nerdy science book called The Short History of Nearly Everything and has been soaking up all the military movies on TV.  I took advantage of the long weekend with a few extra yoga classes and some cooking, including a strawberry pie to go with some Asian honey kebabs and grilled veggies for dinner tonight.

We also made a visit to the dog park that resulted in some hilarious photos.  Here's a quick preview, more to come along with a homemade frozen dog treat recipe later this week.

Wherever you were this weekend, I hope you enjoyed yourself and took a few moments to appreciate the real reason behind the Memorial Day holiday.  And to all our service men and women, thank you for all that you and your families do.

xoxo,
A Grateful American 

Farmers Market Skillet - Quinoa with Zucchini, Fresh Sweet Corn, Tomato, Basil and Feta Cheese

There's something special about a Midwestern "spring".  It's a roller coaster ride with Mother Nature frequently parading around all four seasons in the same week.  All of a sudden it's March and it's 80 degrees and there is pasty white winter skin and happy people everywhere you look.  Two days later temps have returned to below freezing and going to a Cubs game requires a winter hat and 2 pairs of socks.

Sporting some winter gear at a Cubs game on May 24, 2011

It's a dance that continues well through mid-June with the ratio of cold to warm days slowly shifting.  It takes so long to even out and warm up that my Farmers Markets doesn't start until late June.  Which devastates me.  Because when the weather warms up, all I want to do is get my hands on some fresh produce and start cooking.  OK, and maybe take the dog on some long walks and sit outside in the sunshine drinking good beer.

The last few days have been pretty hot here with temps in the high 80s and low 90s (although as I post this, the temp has dropped back down to the 50s as if trying to prove a point).  And I just can't wait for the Farmers Market anymore.  So I borrowed some inspiration from Iowa Girl Eats and made her farmers market skillet using the freshest of the fresh from my grocery store.

When I think skillets I think of excessive, greasy breakfast platters, usually being served up at one of Wrigleyville's finest bars.  But this couldn't be any more different.  It's basically a skillet slash salad with quinoa, fresh sweet corn, zucchini, vine ripened tomatoes, feta cheese and basil, all topped off with a honey lemon vinaigrette.  It's the kind of meal that makes you want to pour a glass of wine, turn on some music and take your time in the kitchen.

There's a ton of different flavors in this skillet but they all manage to pop and share the spotlight together.  You will literally taste everything - from the honey, to the lemon, to the different veggies and the garlic.  If you're never tried it before, quinoa is a grain that is a little bit chewy.  In this recipe it's cooked in low sodium chicken broth so it's bursting with flavor.

The corn, zucchini and green onion come together nicely with the little bit of garlic and the tomato adds some fun pops of color (and taste).  The honey lemon vinaigrette is a little bit sweet thanks to the honey and has a little bit of bite thanks to the garlic and freshly ground pepper.  It was subtle but really nice over the quinoa and veggies.  And it's a proven fact that basil and feta make everything better. 

Next time (and there will definitely be a next time) I think I'm going to ditch the honey and just do a basic lemon vinaigrette.  The flavors were beautiful but the honey part didn't do it for me.  Just personal preference!

This would pair really well with some grilled chicken or beef kebabs or even just a green salad.  Enjoy!

*****

Farmers Market Skillet - Quinoa with Zucchini, Corn, Tomato, Basil and Feta Cheese
From Iowa Girl Eats
35-45 mins active
serves 4

1 3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced (or half a large one)
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 vine-ripened tomato, chopped
1/2 cup feta
2 Tablespoons chopped basil

For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper


Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.

Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.

Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*

Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

*If you want to make this a cold salad, cool cooked quinoa and veggies separately, then mix with the remaining vinaigrette, tomatoes, feta cheese, and basil, and chill completely.

Baked Parmesan Tomatoes

A few days ago I made beef kebabs with Israeli couscous and grilled veggies.  And while I loved the beef, grilled onions and couscous, the grilled tomatoes didn't quite do it for me.  I had only made enough grilled veggies for dinner that night, intending to grill some more fresh veggies again the next night for the leftovers.  After Roy and I declared the tomatoes a let down, I assumed they'd become fodder for a salad.  But in a stroke of genius, I remembered this recipe from Pintrest.  And lo and behold, I had everything (yes, all 3 ingredients) in my pantry!

I'm not sure what I loved most about these.  How flavorful and crunchy the Parmesan topping was?  That they took less than 5 minutes to prepare?  How roasting the tomatoes made them juicy and flavorful but still firm on the inside?  Or the amazing flavor combo of roasted tomatoes, nutty Parmesan and herbs.

So good.  So, so good.

Even Roy, who is not a fan of roasted tomatoes, gave these two thumbs up and said he'd be happy to eat them again.

This is definitely my new go-to side dish.  That easy to make veggie that complements most any dinner, is delicious, and packs a nutritional punch with lots of vitamin A and C, plus some potassium and calcium.  I actually made them twice before I had a chance to post so you're getting pictures from both times. 

The first go round was with roma tomatoes.  The second with a mix of red and orange tomatoes that I picked out only because I thought they'd be beautiful in photos.  And they were!  I just wish I'd cut them a little bit more at the halfway part instead of just slicing the top off.  It left me with too much tomato and not enough cheese.

One teeny, tiny point of caution.  For some reason these smoke a bit when they go in the oven and they set off the fire alarm.  I'm sure it's user error and perhaps it's the excess olive oil on the baking sheet from when I drizzle them?  Maybe the roasting temp in the recipe is too high?  I'm not sure.  But be prepared to turn on the fan and wave a dish towel around. 

Try these.  Today.  With anything.  Even on their own as an afternoon snack.  You will not be disappointed!  And it's worth a little background music from the fire alarm, I promise :)

*****

Baked Parmesan Tomatoes
5 mins active, 15 mins total

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano (just a pinch if you use dried)
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil (I used a little less, just a drizzle is all you need)
1 tablespoon of fresh parsley, chopped


Preheat oven to 450° F.  Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.  Add fresh parsley if desired.


Per serving: 91 calories; 6 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.

Beef Kebabs with Grilled Veggies & Couscous

This recipe caught my eye when I was flipping through the April version of the Food Network Magazine.  The marinade seemed delicious yet easy and the combination of grilled veggies with Israeli couscous seemed like a fun departure from my normal style of cooking. 

It's been on my mind for a few weeks now and after a lovely span of cold and crappy weather, fondly known as "May in Chicago", I decided this was a great weekend to pour a glass of wine, fire up the grill pan and pretend like it wasn't actually 50 degrees and rainy.

This ended up being a tiny bit more effort than I expected, but in my opinion that's what Saturday and Sunday evenings are for.  I think it's one of those recipes that's easier after you've made it the first time, and it wasn't so much effort that I wouldn't do it again on a work night. It was definitely worth the few extra minutes!

There's a lot of flavor in a marinade that has such a short list of ingredients.  I loved the fresh rosemary and the little bit of tang from the mustard.  The red wine vinegar brightened things up just a touch without overwhelming the other components.  Everything smelled heavenly once I started cooking and the meat had some really nice layers of flavor. 

I was also pleasantly surprised by how much the marinade added to the grilled onion and tomato.  The savory complimented the sweetness of the red onion really nicely.  Personally, the grilled tomato wasn't for me which is surprising because I love tomatoes.  I think that by the time they hit the grill, the pan was covered in charred stuff from grilling the meat so it came away tasting of "burn".

I couldn't find regular plain Israeli Couscous (or "starry rice" as Roy calls it, despite the fact that it's pasta and not rice).  I opted for a roasted garlic and olive oil flavored version by Near East.  I added the parsley per the FN recipe and it was great.

Not only was this delicious, but it was pretty cheap too.  I was able to get the tri-tip steak (aka: top sirloin) for $5 a lb so that plus the veggies, couscous and herbs was probably under $15 for 4 people.  It leaves plenty of room in your budget for a bottle of wine!

Roy and I agree - three out of three stars.  This one will definitely go on the list to be made again this summer.  Hopefully on a real grill, with some REAL summer temperatures!

*****

Beef Kebabs with Grilled Veggies and Couscous
35 mins active, serves 4

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1/4 cup red wine vinegar
2 teaspoons chopped fresh rosemary
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
1 1/4 pounds tri-tip steak, cut into 1-inch pieces
1 1/2 cups Israeli couscous
2 tablespoons chopped fresh parsley
1 large red onion, cut into 4 thick rounds
4 plum tomatoes, halved lengthwise


Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes.

Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste.

While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade.

Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.

Per serving: Calories 589; Fat 28 g (Saturated 6 g); Cholesterol 98 mg; Sodium 314 mg; Carbohydrate 47 g; Fiber 4 g; Protein 35 g

Cucumber, Tomato and Feta Salad

Here's one of the salads I made recently to help me with my fruit and veggie resolution.  I love the combo of crisp cucumber and fresh tomatoes.  The hint of lemon in the dressing is really nice too.  The best part is the fact that it's "pre-made".  I can easily take it to work or grab it as a side to my lunch when I'm working from home without having to spend time pulling out lettuce and putting together an elaborate salad. 

I used about half the feta that the recipe called for.  I think the full 7 oz would have been completely overwhelming.  And I used about half the mint too. The mint was a bright, fresh addition on the day I made it.  But it didn't hold up well in the days that followed so next time it gets the ax.  The original recipe included olives but I passed on those too (turns out, I modified the heck out of this recipe).  If you're an olive person, add in 1 cup of halved assorted, pitted olives of your choice (Kalamata or Gaeta would be best).

*****

Cucumber, Tomato and Feta Salad 
15 mins, 8 servings

2 coarsely chopped English hothouse or Persian cucumbers
5 roma tomatoes, coarsely chopped (I scooped most of the insides out so it wouldn't be watery and runny)
1 bunch scallions, chopped
1 3.5-ounce package feta, crumbled
1/4 cup coarsely chopped fresh mint (optional)
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper


Combine cucumbers, tomatoes, scallions, feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle extra feta over the top if desired and serve.

Squash and Tomato Casserole (Family Favorite)

One of the ways I've upped my daily fruit and veggie intake over the past few months has been by focusing on the veggies I serve with dinner.  It's not enough to grab something healthy and have it in the fridge.  I need something that is delicious enough that it's worth the effort at the end of a long day, or something that is delicious and already prepared (ie: yummy leftovers).  This casserole is that and then some... tasty, full of veggies (and a healthy dose of Velveeta cheese) and better on the 2nd and 3rd days. 

It's an ooold Southern recipe, something that my Mom was making for my Dad before I was even born.  It's a family favorite that pops up a lot at the holidays since it's best when made a day or two ahead.  Ironically, I wouldn't go near it until this past Christmas.  I just recently started to love and eat tomatoes, and despite the fantastic smell, when you're a picky kid it's not the most appetizing looking dish.  I have since seen the error of my ways and will never snub my nose at this one again.

My Mom doctored this and increased the sugar that goes with the tomatoes.  The original calls for 2 tbsp.  With 6 tbsp it's quite sweet which is a wonderful thing for tomatoes to be when served in combination with cheese and squash.  If you're unsure, I suggest going with 4 tbsp the first time you make it.

The original recipe called for full fat Velveeta cheese because back then, 2% wasn't really a thing.  Now a days, we've officially made the change to 2% and while it's a little bit less rich, it's not really noticeable. Make sure you use a large skillet because as you can see, there's a lot of veggies in this one!

Sauteeing squash, onions and herbs

Squash mixed with melty Velveeta cheese

And finally, topped with diced tomatoes

Because this is better on day 2 and 3, it's the perfect thing to make on a Saturday or Sunday and then eat during the week.  I whipped it up on a sunny Saturday while Roy moved the couch back a few feet so the most spoiled dog in the world could nap in a sun spot on the back of the couch. 

In case you were wondering who is in charge in these parts, it is most definitely Foster the Monster.

*****

Squash and Tomato Casserole
Serves 6-8, 30 mins active, 60 mins total

12 small yellow squash, sliced
3 tbsp vegetable oil
1 onion, finely minced
pinch of sweet basil
dash of garlic powder
1/8 tsp freshly ground pepper
1 tsp salt
1 8-ounce package 2% Velveeta cheese, cubed
2 16-ounce cans of diced tomatoes, drained
1/4 tsp salt
6 tbsp sugar


Saute squash in a large skillet with oil, onion, basil, garlic powder and pepper.  Stir well, cover and simmer until vegetables start to become limp.  Remove from heat.  Add 1 tsp salt and cubed cheese.  Stir until cheese melts.  Pour into a 9x13 cooking dish.

In pan used for squash, quickly heat tomatoes, 1/4 tsp salt and sugar.  Pour over squash.  Bake at 350 degrees for 30 minutes.

Better if made 2-3 days ahead and refrigerated.  May be frozen.

Sweet Potato and Celery Root Hash

In October Roy took me to a cooking class at the Chopping Block to celebrate my birthday.  It was a grilling class and we got lucky with a beautiful fall evening.  The kind of weather that practically begs you to hang out on a patio with a few beers and some good friends. 

At the Chopping Block for a grilling class in October

We had such a good time that we signed up for another class in November with friends.  The menu sounded amazing and I was pretty sure I'd regret it if I missed it.  We would be making Gruyere fondue with apples and bread, spinach salad with warm bacon vinaigrette, soy glazed salmon, sweet potato and celery root hash and pumpkin donuts with chocolate dipping sauce.  The meal did not disappoint and we had a ton of fun with Hannah and Rick.  Surprisingly, the boys did most of the cooking! 

Roy showing off his new-found seasoning skills

The entire meal was delicious but one of my favorite items was the sweet potato and celery root hash.  The celery root gives the hash a nice lightness and the sweet potatoes caramelize beautifully.  The red onion and bell pepper add some color and texture and the herbs add another layer of unexpected flavor.  Rick and Hannah liked it so much they made it the next week for Thanksgiving and I've been anxiously awaiting a chance to make it at home too. 

I finally had the opportunity to break out this recipe right before the holidays.  By far, the hardest part of this dish is facing your fears and buying celery root.  Once you do that, it's really easy to own it with your chefs knife!

Celery root with the top sliced off

Once you get rid of the outer layer, you slice and dice this like you would a potato. 

A few tips... use the largest skillet you have.  There's a lot that goes into this and you want to give all the delicious ingredients enough room to be arranged in a single layer.  That will ensure everything caramelizes well.  And on the topic of carmalizing... make sure you give the veggies enough time to really caramelize before you stir or toss them.  That was one of the "lessons" we learned in the class.  You don't want to over stir or toss your veggies.  Another lesson was about seasoning.  You should season your food with salt each time you add ingredients, so that layers of flavor can build.  So basic but it was news to me!! 

Roy doesn't love sweet potatoes so I compromised and used one sweet and one russet potato when I made this at home.  In class we used two sweet potatoes, so keep that in mind and make the version that you prefer. 

I also had a hard time getting the celery root to cook when I made this at home, so next time I'll probably add it a few minutes before I had the potatoes. 

This is DELICIOUS and although it's a fall/winter dish, I think it would be great anytime of year. Enjoy!

*****

Sweet Potato and Celery Root Hash
serves 4; 35 mins (active)

2 Tbsp olive or grapeseed oil
1 sweet potato, peeled and cut into a half inch dice
1 russet potato, peeled and cut into a half inch dice
1 medium-sized celery root, peeled and cut into a half inch dice
1/2 red onion, small dice
1/2 red pepper, small dice
1 Tbsp chives, minced
2 Tbsp parsley, roughly chopped
Salt and pepper to taste


Heat a large saute pan over medium-high heat and add the olive or grapeseed oil.  Saute the potatoes and celery root, tossing occasionally, until caramelized and softened, about 10 minutes.

Add the onions and peppers and continue to cook until tender, about 3-4 minutes.

Mix in the chives and parsley and season with salt and pepper to taste.

Yukon Gold Potatoes: Jacques Pepin Style

Last weekend Roy and I celebrated our 7th anniversary.  Given how busy the last 6 weeks have been, we decided to lay low and spend time together at home.  We've done this the past few years actually, and just use it as an excuse to make a nice steak dinner and drink some wine. 

Roy and I met when Virginia Tech played the University of Miami @Miami in December of 2004.  By winning that game, VT won their first ACC Championship and went on to play Auburn in the Sugar Bowl in New Orleans.  The Hokies got beat by Auburn, but they're always #1 in our hearts (hence that creepy #1 hanging out over my should from the guy I cropped out of the photo).

Anyway, back to the cooking... this year I switched it up and broke out a recipe that I had tried two years ago to so-so reviews.  You basically cook potatoes in chicken broth to make them super flavorful, lightly crack them open, and then brown them on the top and bottom.  Sounds delicious, right? 

Although it was less so-so the first time, I was convinced the error was all mine.  I started by shrinking the size of the potatoes.  I think I used full size yukon gold potatoes originally.  This time I picked out baby gold potatoes that were much smaller in an effort to accelerate cooking time. 

Cooking the potatoes in chicken stock

I also spent a lot of time waiting for the chicken stock to evaporate when I made this two years ago.  As in... the rest of the meal was cold by the time I was done.  So this time I let 75% of the stock evaporate per the recipe, and then I poured the rest of it out.  The result?  All the flavor and a dinner served on time. 

Flipping the browned potatoes after popping them

These potatoes were the perfect accompaniment to dinner!  It turns out that baby potatoes were the secret.  They cook more quickly and hold the flavor really well.  My very unscientific, uneducated guess is that it was hard for the flavor to really penetrate the larger potatoes and so some bites were good, and some were bland.  All better now! 

Popping or cracking the potatoes is something of an art.  You don't want to smash them, you just want to press on them lightly until they crack open a bit.  It will create a flattish surface on the top and bottom that is begging to be browned and made crispy. You can use a glass, a ladle, a spoon or my preferred tool - a shot glass.  Just be gentle, you'll get the hang of it after the first few.

This was a big hit the second time around and is the perfect way to spice up a regular dinner at home. 

*****

Yukon Gold Potatoes: Jacques Pepin Style
30 mins, serves 6-8

3 lbs baby yukon gold potatoes
3 cups low sodium chicken stock
3 tablespoons butter
2 tablespoons parsley, chopped
salt and fresh ground black pepper


Place potatoes in a deep skillet and season with salt and pepper, to taste.  Cover potatoes half way with chicken stock, about 3 cups, add the butter and cover skillet with lid.  Cook the potatoes over medium high heat in the stock until almost tender, about 8-10 minutes, depending on the size of the potatoes.

Remove the lid and allow the stock to evaporate, about another 5-10 minutes.  Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash.

Allow the potatoes to brown on each side and reseason with salt and pepper if desired.  Remove potatoes to serving platter and garnish with parsley.

Potato, Leek and Feta Tart

Bear with me as I'm going to wax poetic about the farmers market one more time this season.  Another reason I love shopping there is because I'm surrounded by experts.  Experts who can tell me what to look for in the produce (ie: this should be firm/soft or XYZ color when ripe) and how to store and cook it.  It's rare to even find a produce guy at my grocery store, much less a selection of 5 people all willing and ready to help me.

Back in early October I got to chatting with a gentleman from Lange Farms about a potato, leek and feta tart.  We talked about the wonderous invention that is premade pie shell crust and he promised to bring the recipe for me next week.  I figured I'd offer this heirloom tomato tart recipe in return.

But then life happened and I missed that week's market and then completely forgot about the tart until last Tuesday, the final day of the 2011 market season.  Unfortunately I had to go into the office early that morning so I sent Roy to handle things.  He found Gerry, passed along my tomato tart recipe and email address and by Wednesday morning I had the potato, leek and feta tart recipe in my inbox. 

I tried this out on Friday night with some salmon and loved it!  The tart is full of flavor but each bite is a little different depending on whether you get more cheese or crust or leek or dill.  The feta and dill keep it fresh and the cheese melted but wasn't so gooey it was impossible to eat.

I was dealing with a smaller pan so my potatoes didn't get mixed in very well (side note: slice your potatoes with a mandolin, SO MUCH EASIER!).  I laid a few on top and tried to stuff the others under the mixture around the edges which ended up working, but put a few holes in the crust.  Next time I will probably make a layer of the potatoes on the bottom of the tart and then integrate the reamining potatoes into the mixture and put it on top.  I'm also toying with the idea of making a cheddar/gratin-y version. 

Thanks to Gerry at Lange Farms for sharing!

*****

Potato, Leek and Feta Tart

1 Tablespoon olive oil
2 leeks cut and cleaned white and light green parts; cut into half-moons
2 small zucchini cut into half-moons
Kosher salt and black pepper
½ cup crumbled feta (about 2 oz.)
2 Tablespoon chopped fresh dill
2 Red Bliss potatoes (8 oz.) thinly sliced
1 store-bought 9 inch piecrust


Heat the oven to 375 degrees.  Heat the oil in a large skillet over medium heat. Add leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally until just tender; 4 to 5 minutes.  Stir in the Feta and dill.  Add the potatoes and toss to combine.

On a piece of parchment paper, roll the piecrust to a 12 inch diameter.  Slide the paper onto a baking sheet.  Spoon the potato mixture onto the piecrust, leave a 2 inch border.  Fold the edge on the piecrust over the edge of the potato mixture. 

Bake tart until the piecrust is golden brown and the potatoes are tender; 50 – 60 minutes.  You can cover with foil if the crust gets too dark.

Roasted Veggies with Israeli Couscous

This recipe is quickly turning into one of my favorites.  By now you probably know that I veer towards recipes with veggies.  For me, the more the better! 

This dish delivers on that and so much more.  I love it for a number of reasons... the roasted veggies make your house smell heavenly, it makes a ton of food, and it can be served warm or cold and as a main dish or a side salad.

Chopping and prepping the veggies can take 20-25 minutes, which is the only downside in my opinion.  I find that pouring a glass of wine to drink while you work helps the situation greatly ;) 

This recipe calls for Israeli couscous which is also called pearl couscous.  It's bigger than traditional North African couscous and tastes more like pasta than rice.  It's delicious too!

Think of this as the basic framework for a house that you can decorate however you want.  Use the veggies you have on hand or whatever is fresh at your grocery store or farmers market.  Chop them large or small to suit your preference.  And add the dressing to suit your taste.  I added about half the dressing the night I made it and then added a bit more the next day once it had time to blend with the veggies and couscous.  You can always add more later but you can't fix something you've overdressed.

Have fun with this, make it as a side salad with a nice steak or pack it for lunch instead of your usual sandwich! 

*****

Roasted Veggies with Israeli Couscous

1 small eggplant, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 red pepper, chopped, seeds removed
1 small red onion, chopped
3 cloves garlic
2 tablespoons olive oil
Salt and pepper
3 cups water
1 1/2 cups dry Israeli Couscous
1/4 cup chopped basil
1/3 cup feta cheese

For the Balsamic Dressing:3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper


Roast the vegetables: Preheat the oven to 400 degrees F. Chop and arrange the eggplant, zucchini, yellow squash, red pepper, onion, and garlic in a single layer on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Remove vegetables from the oven and set aside.

In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, stir in the Israeli couscous. Reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes. Drain into a fine mesh strainer and rinse with cold water. Set aside.

In a large bowl, combine couscous and roasted vegetables. Stir in the basil and feta cheese.

To make the dressing: In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Pour dressing over couscous and vegetables and stir until well combined.

Serve at room temperature or chilled.