End of Summer Treats

Between the grocery stores putting flats and boxes of fruits on crazy outrageous sale prices, and neighbors asking us to help pick the abundant fruits falling off their trees, I have been a mad-jam-making woman in the kitchen this past week.  Got Jam?  Yes:  Strawberry, Strawberry Peach, Peach, Peach Orange, Apple Cranberry, Pear Butter…You know what I’m giving for Christmas now…Shhh, don’t tell!

Other than mad-jam-making, I’m also currently training for a half, and training hard to PR–I’m determined to run this one sub-2 hours (I was 2 measley minutes over the last half I ran, so it’s in my head now…).  I’ve upped my training schedule and cross-training schedule, and I’ve cut sugar.  So a little jam + buttermilk biscuit is a nice treat at the end of a long day.  And don’t tell me how much sugar is in jam.  It’s fruit, right??!

And after jam + biscuits, you gotta have a veggie pie.  This is a great pie to use up your summer veggies–zucchini, yellow squash, red pepper, basil.  And it makes a super pie for a crowd, or little individual pies for a small dinner.  I decided to go individual.

ricotta-veggie-pie-1 ricotta-veggie-pie-2

Just roughly (rustically?) fit the pie dough into your pie plate or individual bowls, mix up the ricotta cheese with an egg and seasonings, layer the veggies on top, and you’ve got a veggie pie!

ricotta-veggie-pie-3 ricotta-veggie-pie-4 ricotta-veggie-pie-5


VEGGIE PIE

  • Servings: makes 4 individual pies or 1 regular-sized pie
  • Time: Hands-on time: 25-30 minutes, Total time: 2 hours
  • Difficulty: mediumish
  • Print

Adapted from Cooking Light

INGREDIENTS FOR THE PIE DOUGH

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 T sugar
  • 6 T unsalted very cold butter
  • 1/4 cup very cold vegetable shortening
  • 4-5 T ice water

INGREDIENTS FOR THE FILLING

  • 1 medium zucchini, sliced in thin rounds
  • 1 medium yellow squash, sliced in thin rounds
  • 1 medium red pepper, cut into 2-inch matchsticks
  • 1 medium yellow onion, thinly sliced
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup fresh basil, julienned
  • 1/2 lemon, zested and juiced
  • 1 egg, beaten
  • 1 more egg, beaten (for brushing the pie dough before baking)

DIRECTIONS

  1. Start with the pie crust.  Mix the flour, salt, and sugar in a large mixing bowl.  Cut in the cold butter and shortening.  Sprinkle the ice water over the flour mixture, one tablespoon at a time.  Stir together with a spoon until a ball of dough starts to form.  Continue to form using your hands, kneading the dough together in 5-6 quick smooshes (The heat from your hands will melt the butter and shortening, and your dough won’t be as flaky, so work quickly!).  Flatten the dough into a disc and wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 400F.
  3. Combine the ricotta cheese, parmesan cheese, basil, lemon zest and juice, and egg in a large mixing bowl.  If you haven’t yet, this would be a good time to slice up the veggies.  Put the sliced veggies in a large mixing bowl and drizzle with olive oil, and add salt and pepper to taste.
  4. Unwrap the dough and roll it out on a floured surface.  Roll into one large disc to fit a 9-10-inch pie plate, or use to cut 4 smaller discs to fit 4-5-inch round baking dishes.  Fit the dough into the baking dish, and spread the ricotta mixture over the bottom of the pie.  If you are making one large pie, pour the veggies in the pie plate, overtop the ricotta mixture.  If you are making individual pies, evenly divide the veggies among the four baking bowls.
  5. Fold the edges of the pie dough toward the middle of the pie.  Brush the pie dough with the egg and bake at 400F for 40 minutes for a large pie, and 20-30 for the smaller pies.

meatlessmain.com

Melty Leeks

One of my favorite spring and summer finds is the leek.  This is an onion, but when cooked down is all melty sweet goodness and none of the usual onion sharpness.  Leeks work as a great topping, accompaniment, flavor addition, etc. etc.–they do it all!  In this recipe, they are going to add flavor to my favorite quick dinner:  a frittata.  I love frittatas because in a pinch you can still have a filling and veggie-laden dinner on the table within 20 minutes.  Serve with fruit and maybe some whole grain bread, and you’re set!

Leeks are pretty easy to clean.  First, slice in half lengthwise, second, rinse all the fronds individually and let dry, third slice thinly, and fourth, cook down with olive oil, salt and pepper.  It looks like a lot of onions in the pan, but they cook down quite a bit.

spring fritatta 12

This frittata has leeks, potatoes, red pepper, and mixed greens.

spring fritatta 1

Once you cook down the leeks, add the red pepper and cook just a few minutes more.  Add the leeks and red pepper in a bowl with the greens and set aside.

spring fritatta 6

Sauté the potato rounds, add the greens back to the pan, pour on the eggs.

spring fritatta 7 spring fritatta 8 spring fritatta 9 spring fritatta 10

Let it cook for 7-10 minutes on the burner, then slide the oven-safe pan into the oven to finish cooking through.

Frittatas also work great as a sandwich on the go!

spring fritatta 11


VEGGIE FRITTATA

  • Servings: 4-6
  • Time: 15 minutes prep, 20 minutes cook time
  • Difficulty: easy
  • Print

INGREDIENTS

  • 6-10 eggs
  • 1 cup milk or half-and-half
  • 2 leek stalks, cleaned and thinly sliced
  • 1 red pepper, diced
  • 3 small potatoes (red or gold preferable), thinly sliced
  • 2 loosely-packed cups of mixed greens

DIRECTIONS

  1. Preheat the oven to 350F.
  2. Beat the eggs and milk or half-and half, salt and pepper to taste, and set aside.  Set the mixed greens in a mixing bowl and set aside.
  3. Coat a large (oven-proof) sauté pan with olive oil and heat to medium-low.  Add the leeks and salt and pepper to taste, and sauté, stirring occasionally, until the leeks are golden and melty looking.  Add the red pepper and sauté for a few minutes more until the pepper is crisp tender.  Remove from the heat and add to the bowl with the mixed greens.
  4. Put the sauté pan back on the heat and coat with olive oil.  Raise heat to medium-high and add the sliced potatoes in one single layer.  Sprinkle with salt and pepper and cook until golden brown.  Flip and cook again until golden brown on the other side.
  5. Reduce heat to low and add the mixed green mixture on top of the potatoes.  Pour the egg mixture evenly over top of all the veggies.  Cook until the egg is just set on the bottom, about 7-10 minutes.  Place the pan in the oven and cook for about 15-20 more minutes, until the eggs are slightly jiggly in the center but not wet.

meatlessmain.com

Garden Vegetable Eggs Florentine

In our family, two of us have a “sweet tooth switch” and two of us do not.  You know, the switch that flips when you’ve had enough sweets and you know it’s time to put down the spoon and not even have that last bite.  I have that switch; I prefer savory to sweet, breakfast included.  Breakfast for dinner included.  Throw hash browns into any breakfast for dinner meal and I’m a happy camper!
primavera eggs florentine 1 primavera eggs florentine 3

Eggs Florentine is the perfect recipe to add garden vegetables.  The eggs and milk are creamy and soft and the summer garden vegetables add a savory note that deepens the flavor of the dish.  After the first bite my husband and I looked at each other and sighed.  Ok, maybe I was doing the sighing, but both of us cleaned our plates–down to the last bite!

primavera eggs florentine 2


GARDEN VEGETABLE EGGS FLORENTINE

  • Servings: 2
  • Time: 15 minutes prep time, 15-20 minutes cook time
  • Difficulty: easy
  • Print

Adapted from Weeknight Vegetarian

INGREDIENTS

  • 3 thick slices of rustic bread, diced into course crumbs
  • thyme (fresh, 2 teaspoons finely chopped, dried, just a few shakes)
  • 1/2 yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 5 cups mixed greens
  • 2 small to medium zucchini, quartered and sliced into little triangles
  • 1/2 cup grape tomatoes, halved
  • 4 large eggs
  • 1 cup half and half

DIRECTIONS

  1. Preheat the oven to 375F.  Spray two 4-cup baking dishes with cooking spray and place them on a timed baking sheet.
  2. Coat a large sauté pan with olive oil and heat to medium.  Add the bread crumbs, thyme, and salt and pepper to taste, and cook until the bread crumbs are browned and crisp, about 5 minutes.  Pour into a bowl and set aside.
  3. Add another 2 tablespoons of olive oil and heat to medium-high heat.  Add the diced onion, garlic, and zucchini and sauté until the onion is translucent, about 5 minutes.  Add the mixed greens and salt and pepper to taste and toss with tongs until the greens are wilted, about 2-3 minutes.
  4. Evenly divide the vegetable mixture between the two baking dishes.  Crack two eggs into each dish, on top of the vegetable mixture.  Evenly divide the half and half among the dishes, pouring around the eggs, and evenly divide the tomatoes among the baking dishes.  Bake, rotating the baking dishes once, until the egg whites are set and the yolks are slightly runny, about 12 to 15 minutes.
  5. Before serving sprinkle the toasted bread crumbs over top, and salt and pepper, if needed.

meatlessmain.com

Match Made in Heaven

I don’t know how your summer has been going, but our thermometer has barely dipped below 95F for two months straight.  When it’s so hot, you just don’t get very hungry for dinner.  We’ve been eating lots of smoothies, cucumbers + dip, bananas + nutella, or just nutella.  And running isn’t nearly as fun.  I can tell you there’s a huge difference between running in 100F and 90F.  I discovered yesterday 90F + a breeze is very comfortable running weather.

But when you get a new cookbook, the oven goes on.  And this meal is WORTH it.  This is summer on a plate–a beautiful, soft and fluffy Corn Pudding Soufflé topped with a sweet and flavorful stone fruit salsa.  And for good measure I threw some Citrus Cherry Irish Soda Bread on the side.  I kept waiting for a bite to be not as good as the first, but this meal will take you for an amazing ride on the SummerFlavorTrain.

Soda bread is pretty cool–it’s leavened with baking soda and buttermilk instead of yeast, so it’s like a big biscuit.  And we all know how much I love biscuits.  Just throw in some orange and grapefruit zest and dried cherries, and your biscuit is magically transformed into a citrus loaf from heaven.

citrus cherry irish bread 1 citrus cherry irish bread 2

I hope you have a Farmers Market or fruit stand nearby–fresh corn, nectarines, and plums deserve to be in the summer sun as long as possible before ending up on your dinner plate!  Adding stone fruit to the salsa base makes it sweet and spicy.  You will have leftover salsa great for chip-dipping!

corn pudding suffle with stone fruit salsa 1 corn pudding suffle with stone fruit salsa 3

I know this looks  like a normal pan of cornbread, but you will be surprised at how light and fluffy this soufflé is!

corn pudding suffle with stone fruit salsa 6 corn pudding suffle with stone fruit salsa 5

This sweet, fresh summer corn pudding soufflé paired with the sweet, spicy stone fruit salsa is a match made in heaven!


CORN PUDDING SOUFFLÉ

  • Servings: 4-6
  • Time: 20-30 minutes prep time, 40-60 minutes cook time
  • Difficulty: medium-ish
  • Print

Adapted from Vegetarian Cooking for Everyone

INGREDIENTS

  • 2 cups fresh corn
  • 1 cup half and half
  • 3 tablespoons butter
  • 1/4 red onion, finely diced
  • 3 tablespoons masa
  • 1/2 cup feta cheese
  • salt and pepper to taste
  • 3 eggs, separated

DIRECTIONS

  1. Preheat the oven to 375F.  Butter a 6-cup soufflé dish.  [I didn’t have a dish that size, and was nervous the soufflé would overflow in the oven, so I filled 2 small ramekins as well.  If you use a smaller dish, just watch them during the cook time!]
  2. Puree 1 1/2 cups of the corn with half and half, then pour through a fine sieve, pressing the liquid through with a rubber spatula into a bowl.  Set the bowl aside.
  3. Heat a medium-sized saucepan over medium heat, add the butter, red onion, salt and pepper to taste, and cook until the onion is translucent.  Stir in the flour, then whisk in the corn-milk and cook over medium heat, stirring constantly, for about 5 minutes, until the mixture is slightly thickened.
  4. Remove the mixture from the heat, and stir in the remaining corn, feta cheese, 1/2 salt and pepper to taste.  Warm the yolks with 1/2 cup of the mixture, then add the yolk mixture to the rest of the corn milk mixture, stirring until smooth.  The mixture will be thick, just make sure you make it as smooth as possible.
  5. Beat the egg whites until they hold firm peaks, then gently fold them into the corn milk egg yolk mixture.  Pour the batter into the prepared baking dish and set in a large roasting pan with boiling water that comes halfway up the side of the baking dish.  Bake until a golden puffy soufflé crown rises over the top of the baking dish, about an hour [watch bake time in smaller baking dishes, check every 20 minutes until the soufflé is set and no longer wet-looking in the middle.]

meatlessmain.com

STONE FRUIT SALSA

  • Servings: males about 6 cups
  • Time: just chop it all up!
  • Difficulty: easy
  • Print

INGREDIENTS

  • 2 nectarines, diced
  • 2 plums, diced
  • 4 small tomatoes, diced
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeds and ribs removed, finely diced
  • 1/2 cup cilantro, chopped
  • salt and pepper to taste

DIRECTIONS

  1. Add all the ingredients in a large mixing bowl and stir well.  Add salt and pepper to taste.  Let sit and allow flavors to combine.
  2. Serve as a topping with the Corn Pudding Soufflé, and later with chips!

meatlessmain.com

CITRUS CHERRY IRISH SODA BREAD

  • Servings: 1 loaf
  • Time: 20 minutes prep time, 20-30 minutes bake time
  • Difficulty: easy
  • Print

INGREDIENTS

  • 3 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2-1 3/4 cups buttermilk
  • zest from 1 large grapefruit and 1 large orange

DIRECTIONS

  1. Position rack in the center of the oven and heat to 450F.  If you are using a baking stone to bake the bread, place it in the oven to heat up.
  2. Sift all the dry ingredients and the zest into a large mixing bowl.  Make a well in the center and pour in 1 1/2 cups of the buttermilk.  Stir with one hand to incorporate the buttermilk.  If necessary, add more buttermilk 1 tablespoon at a time until the dough just barely comes together {Think biscuits–be very gentle and soft, not a lot of kneading, and it’ll stay moist and fluffy and not overworked}.
  3. Turn the dough out onto a well-floured surface and pat into a round about 6-7 inches in diameter and 1 1/2-2 inches high in the center.  Invert the rounds the floured side is on top and transfer to the baking sheet or stone, covered with a sheet of parchment paper.
  4. With a thin, sharp knife, score an “x” on the dough about 1/4 inch deep, and extend from one side to the other.  Bake on the baking sheet for 15 minutes.  Lower the oven temperature to 400F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20-30 minutes.  Cool to room temperature on a rack before slicing and serving.

meatlessmain.com

Poached Eggs on Toast

poached eggs on toast

My favorite breakfast when I was little was poached eggs on buttered toast.  Something about that salt-sprinkled cracked egg yolk running over crispy crunchy, sweet, buttered toast–warm, yummy, and comforting.  Whenever I hear those famous chef-folk talk about “umami”, it’s always a somewhat nebulous mystery to me–what do they mean by umami?!  Why do they use the word in the definition?!–that doesn’t help anyone understand what they are talking about when they are licking their lips after downing sea urchin, soy sauce, and other “ocean-y” tasting things.  Is umami like drinking the ocean, or what?!

And then I remembered the salty, homey, earthy taste of poached eggs on buttered toast–and I realized, in my opinion, that’s what umami is!  Not the ocean per se, but that otherwise indescribably melty, homey, hint of salt flavor.

And when you’re all grown up, it’s only right to put something green on that toast, right?!  Homemade toasted 10-grain whole wheat bread topped with smashed lime avocado, sautéed asparagus, fresh tomato slices, poached eggs, and grapefruit sections on the side.


POACHED EGGS WITH LIME AVOCADO AND FRESH VEGGIES ON TOAST

  • Servings: 2-4
  • Time: 20mins
  • Difficulty: easy
  • Print

You can top your toast with any veggies you’d like–peas, broccoli, etc.; I had fresh tomatoes and asparagus on hand so that’s what I used.

INGREDIENTS

  • bread of choice for toasting
  • 1-2 avocados (1 will be sufficient for 2 slices of toast)
  • 1-2 limes, juiced
  • 1 garden fresh tomato
  • 15-20 asparagus stalks
  • 1 egg per piece of toast

DIRECTIONS

  1. Bring a pot of water to a slow simmer over medium heat.
  2. While water is heating, first, toast bread and butter slices.  Next, trim and sauté the asparagus stalks in olive oil and salt and pepper to taste.
  3. The water should be ready for poaching the eggs at this point.  It’s true what they say–add a splash of vinegar and it will keep the egg white tighter while poaching.  Gently drop the eggs in the water and watch so they don’t over-poach, maybe 3-4 minutes total.
  4. While eggs are poaching, shuck the avocados and smash in a bowl with the lime juice, add salt and pepper to taste.  Slice fresh tomatoes.
  5. Layer toast: lime avocado, sautéed asparagus, one slice of tomato, poached egg, sprinkle with salt and pepper.

meatlessmain.com