Gratin Dauphinois--Scalloped Potatoes French Style

 I've decided to give you a break from all the chocolate recipes and go back to something savory.  For this recipe, I reached back to childhood memories of my mother's Gratin Dauphinois: a casserole made from layers of potatoes, crême fraiche (french sour cream) and cheese. 

I am not sure how this one compares to my mom's--memories have a way of making something special even more so-- but it was very tasty and a thumbs-up from my little diners.  It's a real treat paired up with grilled fish or with a colorful salad.



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Gratin Dauphinois--Scalloped Potatoes I like to use organic potatoes so I don't have to peel them. The nutritious benefits of potatoes are concentrated in the skin. (serves 6-8) 8 medium size organic rose potatoes, washed, dried and sliced thin Sea salt, to taste Garlic Powder 2 cups Parmesan or Swiss cheese, shredded 1 cup creme fraiche 1 1/2 cups lowfat or whole milk + 1/2 cup more of milk 1 large egg, beaten Oil a 9 x 13" dish. Preheat oven to 350F Place one layer of the sliced potatoes on the bottom of oiled dish. Sprinkle a pinch of salt over the layer and then a pinch of garlic powder (1/4 tsp). Spread 1/4 cup of the cheese over the potatoes. Repeat steps 3-5 until all the potatoes are used or until you have 1/2" of space left in your dish. You should have 4-5 layers. Mix 1 1/2 cup of mix with the crême fraiche and pour over the potatoes. Sprinkle with the leftover cheese. Bake for 1 hour In a bowl mix in the additional milk with the beaten egg, add a pinch of salt and carefully pour over the baked dish. Return to the oven for another 10 minutes.  A golden crust should have formed on top. Remove from the stove and let cool at least 10 minutes before serving. Print this Recipe

Colorful Salad with Avocado Cilantro Dressing

Fresh is in order even in the Winter months.  It provides a much needed burst of sunshine.    Making a salad dressing at home takes only minutes can elevate a boring salad to something spectacular.  I used frozen avocado for my creamy dressing.  It works great when this fruit is out of season.

This salad features a wealth of textures, providing  a little something for everyone: crunchy peppers, nutty pepitas, perfumy cilantro, sweet carrots, smoky roasted corn and refreshing romaine leaves.  The final touch is the creamy lime-cilantro dressing.

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Colorful Salad with Creamy Avocado Cilantro Dressing (serves 6) Can be prepared ahead of time.  Refrigerate the salad components separately from the dressing and mix together just before serving. 2 cups of thinly shredded carrots 2 cups cherry tomatoes, halved 1/4 cup cilantro leaves 1 cup roasted corn kernels, thawed 2 cups red bell pepper, diced 2 romaine heart salad, torn into bite size pieces 1/4 cup pepitas Dressing: 1 avocado 1/4 tbsp olive oil 2 tbsp fresh lime juice 1/4 cup cilantro 1/4 tsp ground cumin 1/4 tsp garlic powder 2 tbsp water Place all the salad ingredients in a large bowl In a blender or food processor, blend all the salad dressing ingredients until smooth. Mix the dressing in with the salad just before serving. Printable Recipe

Amaranth Black Bean Patties

I am not sick of amaranth yet.  This will, however, be the last post on this minuscule seed for awhile. 


I am on a mission to make my life both more nutritious and convenient.  My children and I are in school all day.  We all prefer brownbagging over scrambling to find something that we consider acceptable outside the home.  These amaranth patties are easy to take with you.  Pack them alongside a vegetable salad and you are in for a delicious lunch.  They taste great hot off the griddle or at room temperature the next day.  Here are some other make-ahead dishes you might enjoy at school or at work:

• Tortilla Chip Strata
• Zucchini Cheese Casserole
• Tuna Vegetable Patties
• Edamame Avocado Sandwich Spread

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Amaranth Black Bean Patties (makes 12) 2 cups of cooked amaranth*, cooled enough to handle 1 cup cooked black beans 2 tbsp green onions, chopped 1/4 cup cilantro, chopped 1/2 cup Mexican cheese, shredded  1/4 cup egg whites 2 tbsp pepitas (optional) 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp sea salt Olive oil for griddle *The amaranth should be cooked according to packaging.  I use a 1:1 water to amaranth ratio. Otherwise it cooks like rice:  simmer covered for about 15 minutes, then turn off the heat and set aside for 10 minutes before fluffing with a fork. Mix all the ingredients together in a large bowl Take 1/4 cup of the mixture and form into a patty.  Continue with the remainder of the mixture until until it is all gone. Heat a griddle on medium-high (400F) Coat with olive oil Gently place patties on the griddle without overcrowding. Fry patties for about 6-8 minutes on each side.  Handle them carefully when the first side is ready to be flipped so that they don't fall apart.  They should be golden and feel somewhat firm when tapped with the back of the spatula. Serve right away with some guacamole or fresh salsa or let cool and refrigerate Printable Recipe

Amaranth Continued...Spinach Amaranth Herb Salad

In continuing with my Amaranth exploration, here's a lovely, refreshing salad that will bring some much needed sunshine to gray days of Winter.  My family loved this creation so much they asked me to make it again before they were even done with the first batch.  I've put it on my list of convenient lunches to take with me to school this quarter.  I might throw in some more vegetables and some sheep feta.  This way I can feel good that I am eating  healthy even when away from home.

Spinach Amaranth Herb Salad (serves 6) Inspired by Tabouleh, this salad is refreshing and delicious. As an alternate instead of the fresh herbs you can use 1/4 cup of dry Ghormeh Sabzi herb mix (available at middle eastern grocery stores) but still include the fresh chopped spinach. 2 cups amaranth 2 cups of water 1/2 tsp sea salt 1/4 cup olive oil 1/4 cup fresh lime juice 1/4 tsp ground cumin 1/2 tsp ground coriander 1 garlic clove, minced or crushed 1/4 cup chopped fresh parsley 2 tbsp chopped fresh mint 1/4 cup chopped cilantro 2 cups finely chopped baby spinach Simmer covered on a low flame for 12 minutes. Transfer to a bowl and set aside to cool slightly. In a small bowl mix: olive oil, lime juice, cumin, coriander, garlic and chopped herbs. Mix the salad dressing in with the cooked amaranth and chopped baby spinach Refrigerate for at least an hour to let the flavors blend together. Printable recipe

The Beauty of Fall: Acorn Squash Salad with Walnut Sauce and Pomegranate Seeds

You see it so clearly--a vision of what a dish was always meant to be: a visual stimulation, a harmony of texture, and symphony of good taste. This Acorn dish is all that and more.

You could just roast your acorn with olive oil, garlic and sea salt, and no one would argue that it isn't, indeed, wonderful that way. But when you are looking for something out of the ordinary, something that pushes the envelop a little, try this stunning acorn salad: it is as beautiful as it is delicious. The pictures don't do it justice...unfortunately, I am having problems with my camera.

Please share your favorite ways to serve this Fall favorite in the comment section of this post.

Acorn Squash Salad with Walnut Sauce and Pomegranate Seeds This would make a great addition to your holiday table. It looks so festive and it's a great make-ahead dish. 2 acorn squash (previously steamed, skinned, sliced into wedges and refrigerated) 1 garlic clove, coarsely chopped 2 tbsp olive oil 1 tbsp fresh lemon juice 1/4 cup walnut pieces 1/4 tsp sea salt 3 tbsp fresh italian parsley, chopped Seeds of half a fresh pomegranate Place the cooked acorn wedges on a platter. Put all the ingredients for the sauce in a mortar or food processor. If using a mortar: proceed to crush all the ingredients together to form a thick sauce. If using the food processor: pulse a few times until you obtain a thick paste. Pour the sauce onto the slices of squash. Generously sprinkle the pomegranate seeds onto the whole thing and serve. ~serves 6~

Artsy-Foodie's Tips: Prepare the acorn squash ahead of time. To steam it: just cut it in half, seed it, and place it in a covered pyrex dish. Then microwave it for 8 minutes and voila! It's ready. Let it cool until cold enough to handle and cut it into wedges. Store in a sealed container in the fridge until the sauce is ready.


Looking for a clean and easy way to seed a pomegranate? Fill a large bowl with cold water. Cut the pomegranate in half, and submerge one half at a time into the water-filled bowl. Separate the seeds from the white pith while submerged. This is a great way to avoid a mess with this beautiful fruit.

One more recipe for your enjoyment:
Miso Glazed Acorn Squash

Spicy and Sweet Squash

This puree is a nice side-dish I came up with the other day when I was trying to tone down the natural sweetness squash. My husband loves spicy food and I have acquired quite a taste for it myself. When the kids were little, I use to make spicy condiments that he and I could add to our dishes, in order not torture our children's sensitive palates. I no longer have to do that for the three oldest ones. My six year old, on the other hand, uses the spiciness as the perfect excuse not to eat his vegetables. It makes him feel empowered which I think is healthy once in a while. All I have to do is steam some broccoli which he'll gladly eat instead of anything suspect like: Spicy Squash Puree.

This is a great side-dish paired up with a strong flavored protein such as lamb, a blackened fish or smoked tofu.

I love how simple it is to make. It literally takes five minutes to assemble, after baking the fruit/vegetable.
The spiciness of the smoked pepper is a really nice contrast to the sweetness of the squash. Add some sea salt and you are in business.

Spicy and Sweet Squash Puree Everything I have added for richness such as the butter, sour cream or cheese is pretty much optional. It does add a lovely dimension to the dish. 2 medium size squash such as delicata, carnival or acorn (seeds scooped out and cut into halves) 1 tablespoon of butter, or olive oil 1/4 cup lowfat sour cream sea salt to taste 1/4 cup goat cheese gouda (optional) 1-2 tsp smoked chipotle peppers Preheat oven to 375F. Place squash halves on an oiled cookie-sheet, cut side down. Bake until tender when pierced with a knife (about 30 minutes) Take out of oven and cool for ten minutes. Carefully, scoop pulp out into a bowl. Mix in the remaining ingredients and mash until creamy. This dish will keep for a day or two. However, the longer it sits the spicier it gets.

Artsy-Foodie's Tip: Isn't it frustrating when a recipe calls for only 1 tablespoon of a 5oz can of something like tomato paste or smoked chipotle in adobo sauce? Here's what I do: I take my muffin pan and divide the can into individual tablespoon portions then I transfer the whole thing to the freezer. Once they are frozen, all I have to do is put them into an airtight container and keep them in the freezer for future use.

Mustard Greens and Pumpkin Pasta Sauce

I have an announcement to make: my six-year-old ate mustard greens and loved them. My challenge as an adventurous cook is my son's aversion to leafy greens. I am always trying to find clever ways to put a little variety in his diet. He does great with carrots, broccoli and green beans, so I guess I shouldn't complain.

This is one quest that I am not willing to give up on for two reasons:
1) I think the more varied his vegetable intake the better for him.
2) Selfishly, I love a good challenge.

Mustard greens are the ultimate challenge. They not only are guilty of being green but they taste bitter and peppery as well. There are ways of taming the latter, but the color handicap is unsurmountable. Through trial and error, I learned that I can serve him spinach, swiss chard and other foes in the form of pesto sauces over pasta without fear of refusal. This is how I came up with this mustard greens and pumpkin pasta sauce. I hope it works on your little ones as well.



Mustard Greens and Pumpkin Pasta (serves 6)

This can be made with swiss chard or spinach instead of the mustard greens. Cook the greens in a pan with some olive oil and chopped garlic for added flavor.



1 cup sauteed chopped mustard greens
1 cup cooked pumpkin or butternut squash
1 cup lowfat sour cream
1 cup shredded mild cheddar
1/2 teaspoon salt

16 oz brown rice pasta or other


While the pasta is cooking according to package direction make the sauce.
Place the cooked greens, pumpkin, sour cream, cheddar and salt in a blender or food processor. Blend until smooth and pour over pasta. Mix well and transfer to serving dish.

Keeping It Fun with Acorn Squash

Eating locally means going with the best the season has to offer. I receive a box from my CSA farm every week. Summers are so easy and bountiful, Autumn is more of a challenge for me. There is only so much winter squash I can eat before I start to crave the stunning greens of Spring and Summer. My solution is to diversify how I prepare the Fall cornucopia that crosses the threshold of my kitchen.



There are many recipes on the internet for eggplant glazed with miso. I decided to take the concept and apply it to the humble acorn squash. I had the perfect miso glaze in my recipe box. The saltiness of the miso brings out the natural sweetness of the squash while the sesame seeds add visual appeal. This beautiful dish would make a great addition to any Autumn meal.



Miso Glazed Acorn Squash (serves 4)
This dish can be made with any firm fleshed winter squash.

1 acorn squash, seeded and quartered

1/4 cup white miso
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon fresh grated ginger
2 tablespoons agave nectar

2 tablespoons black sesame seeds



Preheat oven to 400F
oil cookie-sheet or baking dish

In a bowl, mix well: miso, vinegar, water, ginger, and agave nectar.
Place the squash skin down onto your oiled dish. Coat the squash with the miso glaze, letting it puddle in the center. Sprinkle the sesame seeds over the whole thing.

Bake for 30 minutes and then carefully, using a soup spoon, reglaze the squash using the puddled marinade in the center of each quarter. Bake for another 30 minutes or until the squash in started to look golden and is cooked through (check by inserting a toothpick or small knife in one of the pieces. It should go in easily)




More squash recipe...
Spaghetti Squash and Quinoa Bake
Pumpkin Butter with Candied Ginger

Roasted Beet Salad with Creamy Orange Walnut Dressing

Beets are funny. They are so sweet you want them to be fruit but their earthiness puts them squarely in the vegetable camp. This dual personality works in our favor as we can enjoy them in both desserts and side-dishes.

I find beets to be humorous as well. Not many vegetables can claim to turn your kitchen or hands into the horror scene of a B-Movie. I always play this one up with my kids, who seem to enjoy the show. With Halloween approaching, one of my twins was seriously considering walking around the neighborhood with a beet root in one hand that she would chomp on before each house. We all thought it was a great idea until her sister pointed out that it wouldn't do because it was "so gross". Their plan, as of now, is to dress up as each other for Halloween and wear a shirt that says: "I am her" with an arrow pointing to the other one. So the girlie-twin was seriously perturbed at the idea that her look-a-like would dare to impersonate her with a mouth full of beets. Our life is never dull and neither are our plates.

This salad is elegant and perfectly flavored. The creamy dressing adds an orange fruitiness that plays well off the beets. The roasted walnut oil is luxurious and intriguing. The side-dish boasts a lovely blend of textures and flavors so that every bite is bathed in perfection.



Roasted Beet Salad with Creamy Orange Walnut Dressing (6-8 servings)

1.25 lbs red beets, peeled & sliced (1/4" thick)
1 tablespoon olive oil
1 teaspoon sea salt
1/2 tablespoon herbes de provence

For the dressing:
1 tablespoon lemon juice
1/4 cup light sour cream
3 tablespoons roasted walnut oil
1/4 teaspoon sea salt
1 1/2 teaspoon orange zest
1 tablespoon fresh orange juice

1/4 cup walnut pieces



Preheat oven to 375F.
On a cookie-sheet, coat the beet slices with the olive oil, sea salt and herbes de provence. Roast in the oven for 35 minutes, turning the slices with a spatula halfway through the cooking process. Make sure the slices are cooked to your liking and remove from the oven and let cool completely.

Pour all the ingredients for the dressing into a jar. Close the lid and shake vigorously.
On medium heat, roast the walnut pieces in a small pan until fragrant (1-2 minutes), being careful not to let them burn.

When ready to serve, give the jar a few shakes. Pour over beets and top with the roasted walnuts.



Artsy-Foodie's Tip:
This wonderful salad will keep for up to three days in the refrigerator. It's so tasty, chances are it won't last that long.







Feeling adventurous? Here's a different type of dessert made with beets:
Beet Mousse with Cardamon in Dark Chocolate Cups

Melon Blueberry Dressed-Up Salad

When I was a child, my parents entertained a lot. Our home often buzzed with foreign or local visitors. My mother would cook beautiful multi-course meals to spoil our guests. She was a wonderful cook. I say: "she was" because she no longer cooks. She jokes that she forgot how to. Funny Maman!

Although I miss her homemade pasta, gnocchi and profiteroles, I have to say that I get a thrill from having her crave my food for a change. My style is very different than hers. I may serve elegant dishes but it's always in a casual atmosphere. I don't use fine china or crystal glasses. Instead, I let the food speak for itself on simple white plates. One presentation she use to make that I still love is using small melons or avocado halves as salad bowls. It was always magical to me: a sure sign that the rest of the meal would be delectable. She would put so much effort, care and generosity in her offerings and for that I am forever thankful.



Just like my mother's use of fruits as bowls, creating a creamy sauce to coat melons and berries elevates the humble fruit to elegant status. It may not be reinventing the wheel but it's delightful never-the-less.

This one goes to Holler host this month of No Crouton Required.



Blueberry Melon Salad with Yogurt Maple Dressing (serves 6)
I love to make fruit salads as part of the meal but feel free to use this delicious summer salad as a dessert as well.

Ingredients:
2 cups of Blueberries
3 cups of melon balls, or large dices ( Cantaloupe or Charentais melon)



Yogurt Dressing:
1/2 cup lowfat plain yogurt (goat, soy, or regular okay)
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon roasted almond oil
1 tablespoon finely chopped mint
1 tablespoon lemon juice

Place the fruit in a strainer and let the juices drain out. In a medium/large bowl mix all the ingredients for the dressing in a bowl and mix well. Transfer the drained fruit into the bowl with the dressing and mix gently. Refrigerate until ready to serve or serve immediately.



Other fruity recipes:
Velvety Apricot Soup with Blueberries
Quick and Simple Jam

Zucchini Blossom Frittata

Zucchini blossoms are the prized gem of the plant. It puzzles me that it's not more common in American kitchens. After all, zucchinis are quite popular but to get the blossom one must look far and wide. My CSA was only too happy to have its members pick them right off the plants last week. Removing them balances out the energy the plant puts into the actual squash and makes certain people really happy...

I carried my 5 little beauties home and fantasized on what I would do to truly savor them. I decided to make a frittata with the blossoms, some zucchini, caramelized onions and fresh dill. It was so lovely, it tasted like a burst of summery sunshine. We mourned the loss of this wonderful dish when the iron pan sat empty in the middle of the table. My daughter turned to me and said: "you will make it again, won't you?"



Zucchini Blossom and Dill Frittata (serves 4-6)

Ingredients:

1 1/2 teaspoon of olive oil
1/2 cup of caramelized onions, or regular sweet onions, chopped fine
2 garlic cloves, minced
5 zucchini blossoms, sliced into thin strips
1 medium zucchini, sliced thin
1/2 cup of red bell pepper, diced small
2 tomatoes, sliced
1/4 cup of fresh dill, finely chopped
4 large eggs
1/2 cup of egg whites
1/4 cup lowfat milk
1 tsp of salt
1/2 cup of shredded italian cheese mix (such as parmesan,asiago, and fontina)


Preheat oven to 350F.
In an oven proof pan (I used my iron pan), heat the olive oil. Saute the caramelized onions and garlic. Or, if you are using fresh onions, saute until cooked through and beginning to brown then add the garlic and saute a minute more. Add the blossoms, Zucchini and bell pepper. Cook for about 5 minutes or until zucchini is starting to look translucent. Add the dill and mix. Finally, add the tomato slices and spread them evenly over the top of veggies.

In a bowl mix the eggs, egg white, milk and salt. Add to the vegetables in the pan. Spread the cheese evenly on top and cook for about five minutes on top of the stove. Transfer to hot oven. Cook for 15 minutes and check for doneness. If need be continue cooking until the frittata is just set.

If you liked this post you might also enjoy:
Swiss Chard, Fennel Gratin
Eggs with Asian Tomato Salad

A Meal Worth Blogging About...

I don't always post on Wednesday. It's kind of the day, I have assigned myself to lay low and catch up on other things. However, amazing meals happen and being a food fanatic I want to share. So here I am breaking my "No Blogging Wednesday" rule to write about the most delightful meal I had...

A little while ago I discovered a great food blog called Jugalbandi. I find myself visiting it regularly for the eye-catching pictures, the exotic tasty recipes and the witty writing.

Last night everything came together to make it easy for me to try one of their recipes. I came back from my CSA with an armful of turnips, chard, hot peppers, cilantro, all ingredients required for their Sag Gonglu, a turnip and green saute that is sure to become a regular meal in our house.



This melange of vegetable is so perfectly spiced, with just enough heat to tease your taste buds. The turnip is shredded and the greens chopped fine so that each morsel on your fork includes their distinct flavors. A squirt of lime, acts as a fireman and extinguishes the heat in exchange a hint of fruity citrus. Everyone in our family loved it, except for Mr. Picky who thought it was too green for him. But, what does he know? He is only six... My other kids, including my husband, thought it was the best... and it was. Thank you Bee and Jai!

This is how I served it (on home-made chickpea flour roti):



I gladly submit this dish to Zlamushka for Tried and Tasted. This is a fun event, where a blog is selected once a month from which all the participants try a recipe and post about it. The deadline for this event is August 31, 2008. Check it out and try out some of Bee and Jai's awesome recipes.

Caramelized Onions

There is something so utterly decadent about a batch of onions which has basked in a hot oven for three hours. The seductive aroma lingers through out your home for days, as a sweet reminder of what may be. You could eat them right out of the bowl, or perhaps use them as the crowning jewel for your next recipe.

It may be peasant food, but there's nothing unremarkable about it. Foodies know that some of the best dishes have humble beginnings. It all starts with three pounds of onions lovingly sliced thin. Then, the slices are bathed in a mixture of balsamic vinegar, herbes de provence, sea salt and olive oil. Finally, they get a slow, long heat treatment which allows them to cook, then caramelize to golden brown perfection. It's not quite the Club Med, but for an onion it might as well be. The end result is onions so sweet and buttery, they practically melt in your mouth, leaving you gasping for air and begging for more.

Here's how I made my batch:

3 lbs of sweet yellow onions, peeled and sliced thin
1/4 cup of balsamic vinegar
1/4 cup olive oil
1 1/2 tsp of sea salt
1 tablespoon of herbes de Provence


Preheat oven at 300F
Spread the onions evenly on an oiled cookie sheet. Pour the rest of the ingredients over the onions and mix well using your hands.
Bake in the oven for an hour. Stir the onions around. Bake for another hour. Give another stir and increase temperature to 350F and bake an additional hour or until the onion slices are a beautiful golden brown (see picture).

Caramelized onions are a wonderful addition to soups, stews, breads and make an awesome pizza (recipe will be posted soon).

Memories of Socca

I spent a big part of my childhood in Nice, France. On Wednesdays school would let out early, then my siblings and I had swimming lessons in the old part of town. The swimming instructor was a real drill-sergeant who would not take nonsense from anyone. I was the youngest one in the group by at least two years and had mastered whining to nails-on-the-chalkboard levels. One day, as I was dragging in my lane complaining that it was too hard, Monsieur Louis called me to the side and told me to close my eyes and open my mouth. I found the request amusing and obeyed his order. He inserted a pacifier in my mouth and ordered me to swim with it from then on. I'm not sure if I stopped complaining because of the cork or because I matured up. Either way, the best part of these afternoons was always the snack we would buy afterwards: either a slice of swiss chard tart or a portion of hot socca, a savory chickpea crepe. I loved them both but I have to admit that the socca stole my heart.


Socca: Savory Chickpea Crepes (serves 4)


This recipe is based on one I found in Spice: Flavors of the Eastern Mediterranean by Chef Oleana. A wonderful book with many delectable recipes. I have altered the recipe quite a bit but hers is excellent as well. She ends by sprinkling fresh parmesan on the crepes and crisping it in the oven. She also adds 1 1/2 tsp of ground cumin.



Put the following ingredients in a blender:

1 1/2 cups of chickpea flour
1 1/2 cups of water
2 tablespoons of olive oil
1 garlic clove, minced
1/2 tsp of ground cumin
2 tablespoons of parmesan (optional-omit for vegan version)
1 teaspoon of salt
olive oil for frying pan


Blend to combine. Let batter rest for at least 30 minutes.
Heat an iron pan oiled with a generous layer of olive oil. Pour the batter at the center of the pan and carefully rotate the pan to form an even circle. Cook until edges become golden (about 5 minutes). Flip with a spatula and cook for another 3 minutes or so.

Rainbow Swiss Chard, Fennel Gratin

You've heard me say it before but this is one I don't mind saying again: the great things about being part of this blog foodie community is how we all have the ability to inspire each other. The Wednesday Chef had a beautiful post about Alice Waters' Chard Gratin. After coming back from the farm/CSA with an armload of Rainbow Swiss Chard I decided to create my own version. I started out by caramelizing some onions, then added ingredients such as fennel, turnip and chard. The mixture was mixed in with soy yogurt and goat feta cheese and crowned by flavored corn tortilla crumbs. This tastes even better than it looks.





Chard and Fennel Gratin with a Corn Tortilla Topping (serves 6 as a side-dish)

Ingredients:

2 cups Swiss Chard stems, coarsely sliced
1 tablespoon of olive oil
1/2 a large onion, finely chopped
1 cup of fresh fennel bulb, finely chopped
1 garlic clove, minced
1 cup of baby turnips, finely diced
3 cups Swiss Chard greens, cut into thin strips
1/2 cup of plain soy yogurt or dairy sour cream
1/4 goat feta cheese, crumbled
salt to taste

For the topping:
3 corn tortillas (6"), torn into quarters
1 tablespoon of olive oil
1/4 teaspoon of sea salt
1 small garlic clove, minced
1 tablespoon of chopped fennel greens

Directions:

Steam the chard stems for about 10 minutes, then drain.
Saute the onions, stirring often, in a thick bottom pan at medium to low temperature until caramelized. They should be a beautiful golden, brown color. (takes 15-20 minutes)
Add fennel, garlic, turnip and continue cooking for five more minutes, stirring often. Then, add the stems and chard greens and cook for five more minutes.
Transfer mixture to a bowl.
In another bowl, mix together yogurt or sour cream with feta cheese. Combine cheese mixture with the vegetables and mix well. Check for salt, adjust to taste. Transfer to a pre-oiled gratin round dish.

Preheat oven to 350F.




In a food processor, pulse all the tortilla topping ingredients together until mixture becomes a coarse meal (you don't want it too fine--see picture). Sprinkle evenly the topping on the vegetable mixture. Bake in the oven for 30 minutes or until topping becomes nice and golden.

Kohlrabi, Broccoli Salad

Every once in a while you fall in love... And sometimes it's with a vegetable. Kohlrabi was a stranger to me a couple months ago until it started appearing in my CSA box. It visits me regularly, to my delight, and leaves transformed. Where did this vegetable come from? From the cabbage family, full of vitamins in all its purple glory. The outer part is quite tough, but once you free it of its coat this bulb is just scrumptious. It taste a lot like broccoli, except the texture is that of a radish. After your taste-buds adjust to the confusion of not knowing what to make of it, you'll enjoy its crunchiness and slightly sweet flavor. I eat it raw, cut up into sticks with some hummus or shredded in salads. Either way, it's love in every bite.

Kohlrabi, Broccoli Salad (serves 4 to 6)

In a bowl combine:
2 cups of shredded kohlrabi (about 2 bulbs)
1 cup of shredded carrots (about 2 carrots)
2 cups of small raw broccoli florets (1 head)
4 green onions, sliced
1/2 cup of chopped parsley
1 cup of heirloom, colorful, cherry tomatoes, cut in halves
1/4 cup of pumpkin seeds

For the dressing:
In a jar with a lid combine:

2 tablespoon of tahini
1 tablespoon of fresh lemon juice
1 tablespoon of olive oil
1 clove of garlic, passed through a garlic press
3 tablespoons of orange juice
1 teaspoon of sea salt

Close jar. Give a good shake and pour over the salad. Mix well, check for salt, and adjust to taste. Refrigerate until ready to serve. This salad keeps well for leftovers the next day.

Wonderful Millet

I have discovered the joys of millet. Staring into my pantry, uninspired by our dinner options, my eyes shifted towards the large bag of organic millet I purchased a while back. I normally use it to add to my breads when I am looking for some crunch
but now that I have tasted the Cool-Aid, or millet in this case, and I am sold on the many possibilities that this little grain possesses.

Birds have had a monopoly on it for too long and I, for one, am ready to reclaim it as my pet grain. It is easy to prepare:
1 cup of the grain requires, 6 cups of water some heat and 45-50 minutes later you have a beautiful polenta like mixture.
You cook it like you would rice really--
I started by adding 1 teaspoon and a half of olive oil to my hot pot, then I added the grain. I waited until it was nice and toasty (popping sounds and fragrant smell) then added my water (you could do chicken broth instead). I brought it to a boil and covered it. It simmered for about 50 minutes (you might want to stir a few times during cooking so it does not stick to the bottom). Once it was cooked perfectly, I poured it into a strainer to remove any excess water. I plated it, salted it, added some good olive oil and finished with some cilantro for color and flavor (shown above with black beans and a swiss chard salad). It was the perfect consistency, creaminess, richness and dreaminess. I am on a quest now to explore the many possibilities of my new favorite grain (sorry Quinoa and Teff-- I promise to come back to you eventually).