Giant beans with tomato, onion, and dill

This is an adapted recipe for Gigantes Plaki, a greek dish of baked beans stewed in a delicious and flavorful tomato-dill sauce.

Ingredients

2 cans (400g) cooked butter beans, drained
1 can (400g) chopped tomatoes
2 T olive oil
3 T tomato paste
2 medium carrots, chopped
1 medium onion, chopped
3 cloves garlic, pressed or chopped finely
1 pinch dried thyme
1 large handful dill, chopped finely
2 T parsley, chopped finely
1 bay leaf
feta for garnish

Instructions

1) Preheat oven to 200C.  Heat 1 T olive oil in a large pan over medium heat, and cook onions for 5-10 minutes, until translucent and soft.
2) Add garlic, carrot, thyme, and bay leaf, and cook for another 5 minutes, until the carrots start to soften.
3) Add chopped tomatoes, 1 T olive oil, and tomato paste, and cook for another 10 minutes.  If the mixture begins to dry out, add a few T of water.
4) Stir parsley and dill into tomato-onion mixture, cook for 2 minutes, and remove from heat.
5) In a medium oven-proof casserole dish, combine tomato mixture with beans.  Remove bay leaf and cook in oven for 45-60 minutes, until the tomato sauce has thickened and the beans are still firm but soft.
6) Remove from oven and let stand for 5 minutes.  Garnish with feta.

Cold rice noodles with peanut sauce

This is a relatively simple and delicious cold noodle salad with bright asian flavors, courtesy of the lime juice and herbs. Adapted from Smitten Kitchen.

Ingredients

Dipping sauce

6 T fish sauce
6 T brown sugar
10 T lime juice (use fresh limes if possible)
2 cloves garlic, crushed

Peanut sauce

3 T fish sauce
1 T rice vinegar
6 T lime juice
1" chunk of ginger, grated finely (using frozen ginger is easiest)
6 T chunky peanut butter
1 T sesame oil
1 T soy sauce

Noodle salad

8 oz dried rice noodles (vermicelli works best)
2 small cucumbers, cut into thin half circles
2 medium carrots, cut into thin strips (julienne)
1 red pepper, cut into thin strips (julienne)
Handful of your favorite fresh herbs (basil, cilantro, mint)
4 scallions, sliced thinly
lime wedges for garnish

Instructions

1) To make the dipping sauce, combine ingredients in a small bowl, and stir well to dissolve sugar.
2) To make the peanut dressing, combine ingredients in a small microwave-safe bowl, and microwave for 20-30 seconds to heat mixture.  Mix ingredients until the texture is smooth (heating the mixture should help with this, and if necessary you can heat it a bit more.)
3) Bring a large pot of water to boil, turn off heat, and add noodles.  Let sit for 7-8 minutes (timing may vary with brand), until noodles are al dente.  Drain, run under cold water, and set aside.
4) To serve, place noodles in a large bowl, cover with vegetables and herbs, and add dip and dressing to taste.

Fennel, rocket, and orange salad

This recipe is a very fresh and zesty salad.  I've adapted the original recipe from 101 Cookbooks to include orange wedges, although I'm sure apple would also taste good.

Ingredients

1 medium zucchini, sliced into paper-thin coins
2 small fennel bulbs, trimmed and shaved as thin as possible*
2/3 c fresh dill, chopped
1/3 c lemon juice
1/3 c olive oil
1 t salt
several handfuls rocket/arugula, chopped
2 t honey
1/2 c pine nuts, toasted
1/2 c feta cheese, crumbled
2 oranges, cut into segments/wedges

*If you think your fennel or zucchini slices are too thick, you can blanch them under hot water for 2-3 minutes (drain immediately to prevent over-cooking)

Instructions

1) Combine zucchini, fennel, dill, and toss with lemon juice, honey, olive oil, and salt.
2) Set aside and marinate for 20-30 minutes.
3) Scoop zucchini/fennel mixture into a new bowl, leaving behind liquids.
4) Add arugula and orange, then add 1/2 lemon juice mixture and toss.  Adjust amount of lemon sauce to taste.
5) Sprinkle with pine nuts and feta.

Creamy potato and chive soup

This is a hearty and simple potato soup recipe that is flavored by fresh chives.  This soup gets better and better each day, so the leftovers will taste delicious.  Adapted from The Guardian.

Ingredients

2 T butter
2 medium onions, diced
500g bakinng potatoes, peeled and cut into large chunks
~1 L chicken stock (not too salty!)
1 very large handful chives, finely chopped
1/3/-1/2 c creme fraiche
1 bay leaf

Instructions

1) Over low-medium heat, melt butter, add onions, and fry until they are translucent, 10-15 minutes.
2) Add potatoes and bay leaf, and add just enough stock to cover. Bring to a boil and let simmer until potatoes are tender, ~20 minutes.
3) Remove potatoes and mash them by hand, i.e. not with an electric blender or masher.  This prevents the potatoes from becoming gluey - a few small chunks are okay and will add to the texture of the soup.
4) Return potatoes to the soup, mix well and add creme fraiche.
5) When the soup is heated through, remove from heat and stir in the chives.
6) Serve soup with a dollop of creme fraiche and more fresh chives.

Zesty stir fry

This is a surprising combination of hoisin sauce and lime zest - the result is a tangy sauce that can be used to flavor any number of stir fried vegetables and tofu.  Adapted from 101 Cookbooks.

Ingredients

zest and juice of one lime
3 T hoisin sauce
1 handful of your favorite herbs (basil, cilantro, etc), slivered
4 green onions, thinly sliced
1 T grated ginger
1/2 t red pepper flakes
3 cloves garlic, minced
stir fry vegetables of your choice
sesame oil

Instructions

1) chop the stir fry vegetables to your liking and set them aside, prepared and within arms reach of the stove
2) combine the lime juice, zest, and hoisin sauce, and set aside
3) heat a wok or a large frying pan over medium high heat, and add a generous splash of sesame oil
4) when the oil is hot, add the vegetables, as well as the ginger, green onions, red pepper flakes.  wait a minute, and then add the garlic, as well as any fast cooking vegetables like spinach.
5) after another minute, add the hoisin sauce mixture, cook for ~20 seconds, and remove from heat.
6) stir in fresh herbs, and serve with rice or noodles.

Tzatziki potato salad

If you're in the mood for tzatziki but want something heartier, or if you're looking for a way to spice up the usual potato salad, this is your thing.  Adapted from Smitten Kitchen.

Ingredients

3 pounds potatoes (yukon golds or red are best)
1 14oz container greek yogurt
2 T fresh lemon juice
1 T white wine or cider vinegar
1 T minced fresh dill (or parsley)
1 clove garlic, minced (add more if you want it really garlicky)
2 t salt
1 large english cucumber, seeded and grated
optional: large handful of chopped beets and 2T chopped green onions

Instructions

1) In a medium pot, cover potatoes in water, bring to a boil, and reduce heat and simmer until tomatoes are tender but not soft, about 30 minutes (it's best to check them at about 20 minutes in.)
2) Drain potatoes and let cool completely, or if in a hurry, stick them in the freezer for ten minutes.
3) Meanwhile, in a large bowl combine yogurt, cucumber, lemon juice, vinegar, salt, garlic, and beets/green onions if using.
4) Once potatoes are cool, cut them into medium sized chunks (for small potatoes, cut them into halves or quarters), and add to yogurt mixture.
5) Season to taste, chill for a few minutes in the fridge, and serve garnished with dill or parsley sprigs.

Chilled cucumber and avocado soup

This is a great summery soup - the avocado makes for a lovely cream texture without the addition of cream, while the yogurt adds tartness and bulk.  Adapted from a recipe by Martha Stewart.

Ingredients

1 english (large, 12" or so) cucumber, peeled and diced
1 avocado, pitted, and with the insides scooped out
1/2 t lemon zest
1 T lemon juice
1/4 c fresh cilantro, chopped
a few sprigs of fresh mint, chopped
1 clove garlic, minced or pressed
1 green onion, coarsely chopped
1 c plain yogurt
1 c cold water
salt and fresh pepper to taste

Instructions

1) Puree ingredients in a blender (or with a hand blender) until smooth.
2) Refrigerate for 20 minutes, or until chilled.
3) Serve garnished with a dash of olive oil and a few sprigs of cilantro.

Barley Risotto with lemon and creme fraiche

This is a delicious and fresh take on risotto: the barley adds a chewy texture, the lemon zest as a fresh twist, and the creme fraiche ensures the creaminess of a non-rice based risotto.  Adapted from 101 Cookbooks.

Ingredients

olive oil for frying
1 medium onion, chopped finely
2 shallots, chopped finely
3 cloves garlic, chopped or minced
2 c pearled barley
1 c white wine
6 cups light vegetable stock (make sure it is not too salty!)
grated zest of 2 lemons (add more if you want it really lemony)
1/2 c grated parmesian
1/2 c creme fraiche
3 handfuls of spinach, chopped
1/4 c toasted pine nuts for garnish

Instructions

1) Heat 1-2 T olive oil over medium-high heat in a large soup pot, and saute shallots, onions, and garlic for about 4 minutes, until the onions begin to soften
2) Add barley, a dash more olive oil, and stir until coated, cooking for about 1 minute.
3) Add white wine and simmer, 3-4 minutes, until the majority of the liquid has been absorbed.
4) Lower heat to a gentle simmer, and add stock 1 cup at a time, letting the barley absorb most of the stock between additions.  Stir regularly so that the grains cook uniformly, and cook for about 40 minutes, until the barley is soft enough to eat.
5) When the barley is cooked, remove from heat and stir in the lemon zest, parmesian, creme fraiche, and greens.
6) Season with salt and pepper, and garnish with pine nuts.

Savory Zucchini Ricotta Cheesecake

This is a very interesting savory cheesecake filled with zucchini, shallots, and lemon zest. It's sort of like a savory tart, but without the crust - just a bit more creamy and indulgent. Adapted from 101 Cookbooks.

Ingredients

2 c zucchini, unpeeled and grated
1 t salt
2.5 c ricotta (I substituted a 50-50 combination of marscapone and cottage cheese and it worked really well)
1/2 c parmesian
2 shallots, finely chopped
2 gloves garlic, minced or pressed
1/4 c fresh dill, chopped
zest of 1 lemon
2 eggs, beaten
1/3 c fresh goats cheese, crumbled

Instructions

1) Preheat oven to 325F/165C, and butter a 7" springform pan (a larger pan is fine, just reduce the cooking time)
2) Squeeze as much water out of the zucchini as possible and set aside.
3) Combine ricotta, parmesian, shallots, garlic, dill, and lemon zest, and stir in the eggs until well mixed.  Then stir in the zucchini.
4) Fill the springform pan with the mixture and place on a baking sheet.  Bake for 60 minutes.
5) Remove from oven, sprinkle with goats cheese, and return to oven for another 20-30 minutes, until the cheese is melted and the cake barely jiggles in the center.

Otsu (sesame buckwheat noodles)

This is a quick, easy, and very fresh tasting recipe with soba noodles.  If you haven't had these before, they're an earthy and flavourful alternative to regular pasta.  The trick to this recipe is the sauce, it's tangy, sweet, and a bit spicy.  Adapted from 101 Cookbooks.

Ingredients

For the sauce

zest of 1 lemon
1" piece ginger, grated
1 T honey
3/4 t cayenne
1 T fresh lemon juice
3 T rice vinegar
4 T soy sauce
2 T olive oil
2 T toasted sesame oil

For the noodles

12 oz dried soba noodles
12 oz extra firm tofu
1/4 c fresh cilantro, chopped
3 green onions, thinly sliced
1/2 medium cucumber, cut in half lengthwise, seeded, and thinly sliced
1/4 c toasted sesame seeds
Vegetable oil for cooking

Instructions

1) For the dressing, combine lemon zest, ginger, honey, and cayenne.
2) Then add lemon juice, rice vinegar, soy sauce, and combine.
3) Drain the tofu, press out the extra water, and cut it into small cubes.
4) Heat several T of oil in a large non-stick skillet over medium-high heat, and cook the tofu cubes until they are crispy. To do this, let the tofu sit in the pan, covered, for about 3 minutes on each side before flipping/turning.  The key here is not to stir the tofu too much.
5) Bring a large pot of water to a rapid boil, and cook soba for 3-4 minutes (or whatever the packaging says), until it is just tender.  Drain and immediately rinse under cold water.
6) When the noodles are done cooking, in a large bowl combine the soba, cilantro, tofu, green onions, cucmber, and dressing.  Toss until well combined, and serve covered with sesame seeds.

Cream of Tomato Soup

This is the best cream of tomato soup I have ever tasted - it's full of flavor, creamy, and has a buttery richness that comes from shallots and brandy.  It's worth the extra effort, I promise. Adapted from Smitten Kitchen.

Ingredients

2 28oz (large) cans chopped tomatoes
1.5 T brown sugar (for a sweet soup, use 2T)
4 T butter
4 large shallots, minced (~1/2 c)
1-2 T tomato paste
pinch allspice
2 T flour
1 3/4c vegetable or chicken broth
1/2 c heavy cream
4 T brandy (I used more like 6)
salt and pepper to taste

Instructions

1) Drain tomatoes in a bowl, and reserve 3 c juice.
2) Cook tomato chunks over medium-high heat with brown sugar until most of the liquid has evaporated, about 15 minutes.
3) Heat butter over medium high heat, add shallots, tomato paste, and allspice.  Reduce to low heat, cover, and cook 7-10 minutes, stirring occasionally until the shallots are fully cooked (translucent).
4) Add flour, stir to fully incorporate, and heat for about 30 seconds.
5) Gradually add stock, tomato juice, and tomatoes. Cover, and let simmer for 10 minutes, stirring occasionally.
6) A few minutes before you are done cooking, add brandy.  Then take off of heat, let cool for a few minutes, and puree with a hand blender until the soup reaches a smooth consistency.
7) Add cream, and return to a very low heat to gently warm the soup.  Add salt and pepper to taste.

Pasta with Eggplant, Tomato, and Ricotta

The fancy Italian name for this dish is "Pasta alla Norma," and it involves mixing eggplant and pasta with tomatoes and ricotta cheese.  The result is a deliciously creamy and fresh pasta dish that tastes excellent with parmesian and basil. (Note: I use creamy ricotta, while the original Italian recipe calls for ricotta salata, a harder version of the cheese.)

Ingredients

1 medium eggplant
2 cloves garlic, pressed
14oz can chopped tomatoes
1 onion, chopped coarsely
pinch of hot chili flakes
8oz (~250g) pasta (I like spirals)
1.5oz (50g) ricotta
large handful fresh basil leaves, chopped coarsely
salt and pepper to taste
olive oil for frying
grated parmesian

Instructions

1) Preheat oven to 400F/200C.  Trim the ends of the eggplant and slice lengthwise in half.  Cut small slices, about 1/4" thick, and set aside.
2) Coat a baking tray in non-stick spray, lay eggplant flat on tray surface, and spray the eggplant again with non-stick spray.  Alternatively you can toss the eggplant with a few T of olive oil.  Bake eggplant 15-20 minutes, flipping halfway through, until they are soft and slightly crispy.
4) Heat up a large pot of water for the pasta.
5) Meanwhile, in a large saucepan over medium heat, cook onions and garlic in 1 T olive oil until translucent, about 7 minutes.
6) Add tomatoes (with juices), and simmer for 15 minutes, until sauce is reduced. When done, remove from heat and stir in the basil.
7) While the mixture is cooking, start to cook the pasta.  (You should try to time this so that the pasta and sauce are done at approximately the same time.)
8) Drain the cooked pasta, then toss it with the tomato mixture, eggplant, and ricotta. Serve with grated parmesian.

Beet and Carrot Quinoa Salad with Tahini Dressing

Thank you to my good friend Emma Preston for this delicious recipe.  The tahini dressing is key - it provides a good, tangy finish to the veggies and quinoa.

Ingredients

1 c quinoa
2 c water
oil for frying
1.5 c grated carrot
1.5 c grated beet
pumpkin (or mixed) seeds
1 onion, chopped
1 head broccoli, florets only (cut into bite-sized pieces)
1 block tofu, cut into small strips
1/4 c soy sauce
3 T cider vinegar
1/3 c tahini
1/3 c water
2 T vegetable oil
1 clove garlic, pressed

Instructions

1) Cook quinoa as directed, or simmer gently in water for 15-20 minutes, until tender but still crunchy and all water is absorbed.  (You can add more water if you need to).
2) Fry onions in 1 T oil on medium-high heat until gold brown and slightly crispy, about 10 minutes. Set aside.
3) After onions are cooked, in the same pan fry tofu in a few T oil until golden brown.  (The best method for this is to press all of the water out of the tofu before cutting it, and then to fry it on each side with minimal flipping for 5-7 minutes.) Set aside.
4) Soak broccoli in boiling water for 3-4 minutes, until tender but still very crunchy. Drain out of water and set aside.
5) For the sauce, combine soy sauce, cider vinegar, tahini, water, vegetable oil, garlic and mix well.  If you want a thinner sauce you can add more water.
6) Keep carrots, beets, seeds, tofu, and brocolli separate, or combine with quinoa and dressing.  Serve hot or cold.

Vegetable and Goat Cheese Lasagna

This recipe is an attempt to take my favorite lasagna recipe, which is packed with lots of delicious but decidedly not-so-heart-friendly cheese, and make it a bit lower in fat and higher in veggies.  The success of this recipe relies on home-made tomato sauce and freshly-roasted veggies, which although time consuming, really makes the flavors pop.

Ingredients

For the sauce

3 cans chopped tomatoes (in tomato juice)
3 cloves garlic, minced
2 t sugar
1 t balsamic
1 t salt
1 small jar roasted red peppers, drained
handful fresh herbs, chopped (I use basil and parsley)

For the filling

no-boil lasagna noodles
250 g mozzarella, grated
150 g parmesian, grated
250 g goats cheese, crumbled
250 g curd cheese/ricotta
1 c cottage cheese
1/2 c fresh herbs, chopped
1/2 t salt
1/2 t pepper
egg
1 yellow pepper, diced
1 eggplant, diced
1 leek, diced
4 portabello mushroom, diced
1 zucchini, diced
olive oil for roasting

Instructions

1) Preheat the oven to 200C. To make the sauce, combine the tomatoes, roasted peppers, garlic, sugar, balsamic, and salt, and simmer over a low-medium heat for 30 minutes, until the tomato juices have reduced.
2) Add the fresh herbs to the tomato sauce, stir, and simmer for an additional five minutes.  Remove from heat.
3) When the sauce has cooled slightly, puree with a blender or hand blender.  Set aside.
4) Toss the eggplant and pepper in 1 T olive oil, and roast in a large roasting pan for 15-20 minutes, until they start to become tender.
5) toss the leek, mushroom, and zucchini with an additional 1 T olive oil, and combine with the eggplant and pepper.  Roast an additional 10-15 minutes, until the vegetables are well done. Set aside.
6) To make the lasagna filling, combine the goats cheese, cottage cheese, curd cheese/ricotta, fresh herbs, salt, pepper, and egg in a large bowl, and stir until well-combined.
7) Combine the mozzarella and all but 1 c parmesian.
8) Layer the lasagna as follows: spread 1/4 c sauce over the bottom of a 9x13 baking dish.
9) Place 3 noodles on top of the sauce, drop 3 T of the ricotta mixture plus 1/2 c vegetable mixture down the center of each noodle, sprinkle with 1 c mozzarella, then spread 1.5 c sauce evenly over the cheese. Repeat two more times.
10) Place the final 3 noodles on top of the sauce, then spread with 1 c sauce and the remaining parmesian.
11) Lightly spray a large sheet of foil with nonstick cook spray, then tightly cover the lasagna. Bake 15 minutes, then remove the foil and bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes.
12) Cool for 10 minutes before cutting, and serve warm.

Moroccan Chickpea and Sweet Potato Stew

This recipe is a spin-off of the Moroccan tagine, a North-African stew made inside of a big earthenware pot.  The original recipe I used can be found here.  This dish goes well with cous cous, and should be served with a garnish of yogurt and chopped coriander.

Ingredients

3 small onions or 2 large onions, thinly sliced

6 garlic cloves, minced

2 T fresh ginger, minced

water or broth for sauteing

1 T cumin

1 T cinnamon

1 T paprika

1 t tumeric

1 t coriander

1 t crushed red pepper flake (more or less as desired,  I use much less for the kids)

2 cans chickpeas, with liquid

1/2 t salt

3 sweet potatoes, peeled, cut into 1 to 2" chunks

1/2 c diced dried apricots

3/4 c raisins

juice from 1 lemon

1/2 c apple juice

1 can chopped tomatoes

olive oil for cooking

Instructions

1) On medium-high heat, cook onion in 1 T olive oil for 5-7 minutes until browned. 

2) Add garlic, ginger, and additional spices, and cook uncovered for 1 minute.

3) Add the sweet potatoes, apricots, raisins, tomatoes, and apple juice, and cook 15-20 minutes at a gentle simmer.

4) When the sweet potatoes are tender but still firm, add the chickpeas and lemon juice, cooking until the chickpeas are heated through. Season with salt to taste.

Spinach and Onion Tart

This tart is full of spinach and tastes great with a dash of truffle oil (if you have it).  Otherwise, I've made this recipe a lot less healthy and probably more tasty, so if you're looking for something easy on the arteries refer to the original link.  Adapted from the NYTimes Recipes for Health.

Ingredients

Crust

1.25 c flour
1T + 2t corn starch
pinch of salt
6 T butter, cut into small chunks
1 egg

Filling

12oz baby spinach
1 T olive oil
1 medium onion, chopped finely
1 t dried thyme
3 eggs
1/2 c cream
1/2 c milk
1/2 to 3/4 c gruyere, grated
1/4 to 1/2 c parmesian, grated (adjust the amount of cheese depending on how strong you like the flavor)

Instructions

1) In a large bowl, combine flour, cornstarch, and salt.

2) Using a pastry cutter or food processor, cut in the butter until the texture is like course sand.

3) Add egg and mix well with a fork - the dough should be like wet, clumpy sand.

4) Roll dough out on a lightly floured surface into a 12" circle.

5) Press dough into a greased 9" circular pan, and refrigerate for 30 minutes (or freeze for 10-15).

6) Preheat the oven to 180C, and steam spinach until wilted.  You can do this easily in the microwave by heating the spinach in two batches in a microwave-safe bowl with a few tablespoons of water, covered, for 2-3 minutes.
7) Heat olive oil over medium heat, and saute onion until translucent, about 8 minutes.
8) Combine onion with spinach, thyme, and salt and pepper to taste, and set aside.
9) Combine eggs, cream, and cheeses in a large bowl.
10) Combine spinach mixture with cheese mixture, and pour evenly into the tart pan.
11) Place in oven and bake 40-45 minutes, until the eggs are well set.  Allow to cool for several minutes before serving.

Pasta with Purple Broccoli and Pecorino

I don't usually cook simple pasta dishes, or things with anchovies, but this is really more-ish and worth the minimal effort.  Use high-quality broccoli and hard pecorino for the best effect.

Ingredients

1kg purple sprouting broccoli
1 t chilli flakes
2-3 cloves garlic, crushed
1 small tin anchovy fillets in olive oil, drained and chopped
12 oz your favorite type of pasta
1 c hard pecorino cheese, grated
salt and pepper to taste
high-quality olive oil

Instructions

1) Bring a large pot of water to boil.
2) Trim the broccoli of the stems and outer leaves, and cut into 1/2" (bite sized) pieces.
3) Heat 3 T olive oil over medium heat, add garlic, chilli, and anchovies, and fry for a few minutes until fragrant.
4) Add broccoli and cook until tender but still crunchy.  Remove from heat and set aside.
5) Cook pasta in water until al-dente, 7-12 minutes depending on the type of pasta you use.
6) Before draining pasta, add a small ladle of cooking water to the broccoli mixture, along with another 2-3 T olive oil.  (This should form a thin sauce).
7) Toss drained pasta with broccoli mixture, combine with 1/2 c cheese, and serve immediately.

Nectarine Chickpea Couscous

This simple and tangy dish goes well with any Mediterranean dish.

Ingredients

1 c couscous

1 2/3 c water, boiled

2 nectarines, chopped

4 T fresh lime juice

2 T honey

2 T olive oil

1/2 t salt

1 t cumin

1 t coriander

1 can chickpeas, drained

2 T fresh parsley, chopped

olive oil for frying

Instructions

1) Fry chickpeas in a few T olive oil until golden brown, about 7 minutes. Drain on a plate covered in a paper towl.

2) Combine lime juice, honey, olive oil, salt, cumin, coriander and set aside.

3) Combine couscous with boiling water, cover, and let stand for 5 minutes.

4) Toss couscous with sauce, nectarines, chickpeas, and parsley.

White Bean, Spinach, and Tomato Caserole

This recipe is adapted from 101 Cookbooks.

Ingredients

Sauce

1/3 c + 2 T olive oil
2 pinches red pepper flakes
pinch of salt
2 cloves garlic, chopped
1 can chopped or crushed tomatoes
pinch of dried oregano
1.5 T adobo sauce from canned chipotles (Note: if this is not available near you, you can still get a delicious spicy flavor from a combination of 1 t chili powder, 1 t paprika, and a pinch of cumin.  Experiment with the spices if you want.)

Beans

2 cans butter beans, drained
1 c baby spinach (or chopped fresh spinach)
1 c feta, crumbled
1.5 c bread crumbs
1 medium clove garlic, chopped
1/3 c fresh cilantro
salt

Instructions

1) To make tomato sauce, saute chopped garlic, red pepper flakes, and 2T of oil on medium heat for 1 minute, until fragrant.
2) Stir in tomatoes, and any other spices you are using, and gently simmer for 5 minutes.  If using adobo sauce, remove from heat and stir in the sauce. Salt to taste.
3) To make the cilantro pesto, combine garlic, cilantro, and a pinch of salt in a food processor until smooth.
4) Preheat oven to 210C.  Toss beans with tomatoes sauce and spinach, and spread evenly in a 9x13 baking dish.
5) Sprinkle beans with cheese and bake for 25-30 minutes, until the cheese starts to brown and the beans start to get crusty.
6) Out of the oven, sprinkle with bread crumbs and top with cilantro pesto.

The Priest Fainted Eggplant

This recipe is a great light, middle-eastern meal.  This recipe is also for garlic lovers.  Adapted from World Vegetarian Classics.

Ingredients

2 large eggplant

3 medium onions, sliced thinly

4-8 cloves garlic, crushed (depending on how much garlic you like...)

1 can diced tomatoes, drained and juice reserved

1.5 t cumin seeds

1 t salt

1 T brown sugar

1 T balsamic vinegar

3 T raisins

handful pine nuts

chopped fresh parlsey for garnish

olive oil

Instructions

1) Preheat oven to 440F/220C.  Heat 2-3 T olive oil in a large pan over medium heat, and fry onions, cumin and garlic until translucent and fragrant.

2) Add tomatoes, 2-3 T tomato juice, raisins, balsamic vinegar, sugar, and simmer for a few minutes, until the tomato juice is reduced.  Remove from heat.

3) Cut eggplant in half lengthwise, and hollow out the middle of the eggplant.  Discard the scrapings (or make baba ganoush!)

4) Lay eggplant face up in a large casserole dish, and fill with tomato-onion mixture.  Sprinkle with pine nuts and parsley.

5) Cover with tin foil and bake for 45 minute covered, and another 15 minute uncovered.

Blue Cheese and Red Potato Tart

This recipe is amazing, and perfect for a cold winter's night.  If you happen to be a bacon fan, this tart also tastes amazing with chopped, pan-fried bacon - just sprinkle it over the potatoes before you sprinkle on the blue cheese.  Adapted from Smitten Kitchen.

Ingredients

1 pound small red potatoes (I used purple ones!)
1 cup heavy cream
1 egg + 1 egg yolk
3/4 c crumbled stilton (if you like cheese, add 1c)
1/2 T thyme, finely chopped
1/2 T rosemary, finely chopped
1.25 c flour
1 T + 2t cornstarch
pinch of salt
6 T butter, cut into small pieces

Instructions

1) In a large bowl, combine flour, cornstarch, and salt.
2) Using a pastry cutter or food processor, cut in the butter until the texture is like course sand.
3) Add egg and mix well with a fork - the dough should be like wet, clumpy sand.
4) Roll dough out on a lightly floured surface into a 12" circle.
5) Press dough into a 9" tart pan, and refrigerate for 30 minutes (or freeze for 10-15).
6) Preheat the oven to 180C.  Boil potatoes until tender, about 10-15 minutes.
7) Slice potatoes thinly, and arrange slices into overlapping concentric circles in the tart pan.
8) Sprinkle potatoes with blue cheese (and bacon, if using).
9) Whisk together cream and egg yolk, and pour over tart shell.
10) Sprinkle with herbs, and bake 45-50 minutes, until bubbling and golden brown.

Toasted Brie, Cranberry, and Rocket Sandwiches

This sandwich is very easy, so easy it almost doesn't deserve to have its own recipe.  But it's so irresistibly good that I couldn't not share it with the world.  So here it is.

Ingredients

2 slices whole wheat toast (although any bread will do)

4 thick slices of brie

2-3 T cranberry sauce

small handful rocket (arugula)

salt, pepper, and dijon mustard to taste

Instructions

1) Toast bread until lightly browned

2) Place one slice of bread on a plate and cover with a layer of brie.  Microwave for 15-20 seconds, or until cheese is melted. (Note: this is the "lazy" way of making a toasted sandwich, but I find that it produces just as tasty final results...)

3) Slather a layer of cranberry sauce onto the other piece of toast.  

4) Top the melted cheese with rocket, then push the two sides of the sandwich together. Voila.

Baked Garlic Portobello Mushrooms

This is a tasty, easy starter for an Italian meal or a cold winter night.  Good parmesian cheese really makes this dish sing.

Ingredients

4-5 Portabello mushrooms, cleaned and stems removed

3-4 T butter, melted

2 cloves garlic, crushed

a few pinches of dried or fresh herbs of your choice (I recommend rosemary, oregano, or parsley)

salt and pepper to taste

1/3 c grated parmesian or asiago cheese

Instructions

1) Place mushrooms face up on a lightly greased baking tray, and preheat oven to 200C/400F.

2) Combine butter, garlic, salt and pepper in a small bowl. Distribute mixture evenly over mushrooms.

3) Bake uncovered for 10 minutes, sprinkle lightly with cheese, and bake another 10-15 minutes until done.

Avocado, Orange, and Cucumber Salad with Honey Mustard Dressing

This recipe is inspired by a salad I had in Barcelona - it's delicious and fresh.  Beware, the dressing has zing!

Ingredients

4 cups (or 1 large bag) salad
2 oranges, cut into segments (see note below)
1 avocado, diced
1/2 large cucumber, cut into small pieces
1/2 red onion, sliced thin
1/4 c chopped walnuts
3T dijon mustard
2T honey
4T oil
5T balsamic vinegar
handful chopped parsley for garnish

Note: To make orange segments, cut the ends off of a seedless orange just enough to expose the flesh.  Place the orange end down, and cut away the peel, removing as little of the flesh as possible.  Using a sharp knife, cut along the inside of the membranes that separate the orange segments, slicing only down to the center (halfway) of the orange.  Continue around the entire orange, cutting out each segment, leaving behind the membrane.

Instructions

1) Place salad in a bowl, and cover with orange segments, avocado, cucumber, red onion, and walnuts.  Toss gently to combine.
2) To make the dressing, mix the honey, oil, and mustard until well combined.  Then add the balsamic vinegar and stir well to mix. The consistency should be even.

Spiced Pear Bread

This is a nice alternative to banana bread, and has a consistency similar to apple cake.  Note: this recipe makes about two loaf pans worth of bread - it's a lot!  Adapted from the Smitten Kitchen.

Ingredients

3 cups flour
1 t baking soda
1/4 t baking powder
1 t salt
1 T cinnamon
2 t powdered ginger
1 c chopped walnuts (optional, but highly encouraged)
3/4 c vegetable oil
3 eggs, lightly beaten
2 cups sugar (use less if your pears are very ripe)
3-4 firm and ripe pears
2 t vanilla

Instructions

1) Preheat the oven to 350F/175C, and lightly grease a loaf pan
2) Combine flour, baking soda, baking powder, salt, cinnamon, and nuts, and stir with a fork to mix.
3) Peel and core the pears (or cut away the core), and chop into small pieces.
4) In a medium bowl, combine oil, eggs, sugar, pear, and vanilla, and mix everything well (I use a mixer, but if you want to preserve the texture of the pears mix by hand).
5) Gently combine the pear and flour mixture, and stir just until the flour disappears.  (If the batter is too dry, you can add a bit of milk to keep it moistened.)
6) Scrape the batter into the pan and bake for about an hour, until the bread is lightly browned and a toothpick comes out dry.