Bulgur Salad with Chickpeas, Roasted Peppers, and Feta

 Ideally, I have a good supply of prepared and portioned cooked whole grains in my freezer at all times. In reality, this doesn't always happen, so I make sure to always have plenty of quick-cooking whole grains in my pantry like couscous, quinoa, and bulgur. Bulgur takes less than half an hour to cook and is an eager sponge for flavors, making it a perfect choice for quick lunch or dinner. Whole grains + veggies + beans + cheese is one of my favorite meal templates, and while it can accommodate any odds and ends you happen to have, this combination is delightful enough to be worth repeating. Bulgur is delightfully nutty, and the roasted peppers and salty feta complement it well. The parsley adds freshness, red onion a sharp accent, and the chickpeas substance, with a smoky, spicy vinaigrette blending it seamlessly together. I can't complain about this recipe as written, but there is a certainly a world of variations to be explored. Don't have bulgur? Swap it out for quinoa or brown rice. Not a fan of chickpeas? Try black, pinto, or navy beans. Cilantro can stand in for parsley, goat cheese can replace feta...the list of substitutions goes on and on. Carnivores can add grilled meat (I especially recommend steak) and vegans can substitute extra beans for the cheese, making this recipe universal, even if trying to avoid meat, dairy, or gluten. I made this for one when making a quick lunch, but it can certainly be scaled up to feed a crowd.Whether prepared verbatim, or merely used as inspiration, this is the kind of recipe that every busy person should keep in their back pocket.Bulgur Salad with Chickpeas, Roasted Peppers, and Fetaadapted from Epicuriousserves 13/4 cup prepared bulgur (from 1/4 cup uncooked)1/4 cup chickpeas1/4 cup roasted red and/or yellow peppers2 tablespoons chopped or thinly sliced red onion2 tablespoons finely chopped parley2 tablespoons/0.5 ounce crumbled feta cheese1 tablespoon extra-virgin olive oil2 teaspoons fresh lemon juice1/4 teaspoon honey1/4 teaspoon ground cumin1/8 teaspoon cayenne pepperSalt and freshly ground black pepper 1. Combine bulgur, chickpeas, roasted peppers, red onion, parsley, and feta cheese in a bowl and toss to combine. 2. Whisk the oil, lemon juice, honey, cumin, cayenne, together in a small bowl. Season to taste with salt and pepper.3. Add dressing to salad and stir gently. Serve at room temperature or cold.

Fresh Herb and Zucchini Frittata

 I was sure my zucchini plant was done producing. The voluminous leaves were coated with a unhealthy glaze of white and the vine was collapsing under the weight of the cold fall weather. But when I went to visit my eggplant and pepper plants and see what they had to harvest, I found that my zucchini plant had gifted me with two healthy size squash, with at least four babies on the vine. Because I'd had a nice break from this prolific plant, their appearance filled me with delight instead of the hesitance it might have just a few weeks ago. My diverse culinary with zucchini is more than amply documented in previous posts, but when I tried to think of a way to use up this late season crop I realize there was a glaring omission in my zucchini recipe roster - frittatas!  It feels like I've put every possible vegetable into a frittata, and I've rarely been disappointed. Other than vegans, who doesn't love a frittata? You can make them as healthy or indulgent as you like, fill them with almost any ingredient, serve for any meal, and they take just minutes to make. This frittata blends tender zucchini and onion seamlessly into the rich egg and cheese base, with garden-fresh herbs permeating each delicious bite. I quite love this particular combination, in part because I grew many of the components myself, it still stands that its simplicity the reason for its success. This particular combination may not perfectly fit your garden's bounty as it did mine, but it's still a wonderful template for to filling your belly with whatever odds and ends you have lingering in the fridge.Fresh Herb and Zucchini Frittataadapted from Eating Well serves 24 teaspoons extra-virgin olive oil, divided1 cup diced zucchini, (1 small)1/2 cup chopped onion1/4 cup slivered fresh mint1/4 cup slivered fresh basil1/4 teaspoon salt, dividedFreshly ground pepper, to taste4 large eggs2 ounces shredded fresh mozzarella or crumbled goat or feta cheese 1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Preheat the broiler.3. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.4. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

Pan-Seared Salmon with Braised Lentils and Swiss Chard

 Because I have an adventurous palate, my constant quest for new foods and flavors can sometimes lead me to forget about out old favorites. For whatever reason, lentils are one of those foods for me. I don't think I've met a lentil dish I didn't like, but I don't find myself plucking them out of the pantry on a regular basis. And there's no good reason for not making them more often. They cook much faster than your average dried legume without requiring any pre-soaking, making them the perfect bean for a quick weeknight meal. The list of ingredients is startlingly short for the flavor the finished dish turns out, just a few gentle touches of herb and acid required to perfectly unite the earthy lentils, rich salmon, and subtly bitter Swiss chard in a flavorful broth. I found this combination to be absolutely delectable, but I already have notions of trying spinach and kale once I've finally picked my Swiss chard plants clean. This is satisfying enough on its own, but if you're feeling a bit more voracious, a side of quinoa or rice really rounds out the meal nicely. Quick enough for an average Thursday, but special enough for date night, this dinner is sure to impress whether or not there's time to linger over each scrumptious bite.Pan-Seared Salmon with Braised Lentils and Swiss Chardadapted from America's Test Kitchen Cooking for Two 2010serves 22 tablespoons unsalted butter1/2 bunch Swiss chard (about 6 ounces), stems and leaves separated, stems chopped and leaves cut into 1-inch pieces1/4 cup minced onion1 garlic clove, minced1/4 teaspoon minced fresh thyme or pinch dried2 cups low-sodium chicken or vegetable broth1/2 cup brown lentils (about 3 ounces), picked over and rinsed1/2 teaspoon fresh lemon juiceSalt and pepper2 (6-ounce) skinless center-cut salmon fillets, about 1 1/2 inches thick1 teaspoon vegetable or canola oilLemon wedges, for serving1. Melt 1 tablespoon of the butter in a 10-inch non-stick skillet over medium heat. Add the chard stems and onion and cook until the vegetables are softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.2. Stir in 1 3/4 cups of the broth, lentils, and lemon juice. Bring to a simmer, reduce the heat to low, cover, and cook until the lentils are tender, about 30 minutes. Season with salt and pepper to taste, transfer to a bowl, and cover to keep warm.3. Pat the salmon fillets dry with paper towels and season with salt and pepper. Wipe out the skillet with a wad of paper towels, add the toil, and return to medium-high heat until just smoking. Carefully lay the salmon in the skillet, skinned-side up, and cook until well-browned on the first side, about 5 minutes. Flip the fish and continue to cook until the sides are opaque and the thickest part registers 125 degrees on an instant-read thermometer, 3 to 5 minutes longer. Transfer the fish to a plate, tent loosely with foil, and let rest while finishing the lentils.4. Wipe out the skillet with a wad of paper towels and return to medium-high heat Ad the lentils and remaining 1/4 cup broth and cook until hot, about 1 minute. Stir int he chard leaves and remaining 1 tablespoon butter and cook, stirring constantly, until the chard is wilted, 2 to 3 minutes. Serve the salmon and lentils with lemon wedges.

Parsley Tabbouleh with Chickpeas

Have I convinced you to pick up some bulgur yet? If not, this recipe may provide some additional inspiration. Everyone who has been to a Mediterranean restaurant is surely familiar with tabbouleh, a light and fresh combination of bulgur and parsley that is a staple of the cuisine. Though a grain-heavy version may be encountered much more frequently these days, the traditional recipe is more of a parsley dish than a bulgur dish, bursting with copious amounts of fresh herbs. Tabbouleh typically appears as part of a meze, one of many tastes in a generous spread, but I've turned it into a light main dish with the addition of chickpeas and feta. Traditional ingredients still form the backbone of this salad, so you won't be missing any of the classic flavors with the transition from side to main dish. Fresh and light flavors dominate with generous amounts of fresh veggies and herbs, but the chewy bites of bulgur, salty tastes of feta, and hearty nibbles of chickpeas keep each bite interesting and varied. I kept all the elements fairly classic, but using quinoa in lieu of the bulgur is great way to start experimenting with the traditional recipe. This is most obviously served in the summer when steamy temperatures demand light meals, but also a nice way to break out of the cold weather meat and potatoes rut it's all too easy to get stuck in.Parsley Tabbouleh with Chickpeasserves 4 2 cup water1 cup bulgur1/4 cup lemon juice2 tablespoons extra-virgin olive oil1/2 teaspoon minced garlic1/4 teaspoon saltFreshly ground pepper, to taste2 cups finely chopped flat-leaf parsley, (about 2 bunches)1/4 cup chopped fresh mint2 tomatoes, diced1 small cucumber, peeled, seeded and diced4 scallions, thinly sliced1 (15-ounce) can chickpeas, rinsed and drained4 ounces crumbled feta (optional) 1. Combine water and bulgur in a small saucepan and cook according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber, scallions, and chickpeas to the bulgur. Add the dressing and feta, if using, and toss ingredients together. Serve at room temperature or chill for at least 1 hour to serve cold.

Quick-Cooked Tomatillo-Chile Sauce

Earlier this week I shared a recipe for Fresh Green Tomatillo Sauce, so it now it's time to share one that is a bit farther down the cooked scale. In the previous sauce the flavor profile featured the tartness, but in this sauce acidic notes are muted in favor of a deeper, earthier flavor. It doesn't go as far as Roasted Tomatillo Salsa, which is all about the roasted and smoky flavors, but nicely bridges those two extremes. Again we see chiles, cilantro, and onion making an appearance, garlic and stock fortifying the flavor even further. With that usual cast of characters, this is most certainly a pleasing preparation for any tomatillo lover, but the gentler acidic character will appeal to larger audience of non-tomatillo devotees. Any of the suggestions I made for Fresh Green Tomatillo Sauce are just as appropriate for this variation, though I heartily endorse its use in the shredded pork chilaquiles pictured above. As I steadily make my way through my freezer cache in order to make room for my impending winter CSA, I am both delighting in the revisiting these summer flavors and sad to see them go. But when you love food and cooking as much as I do, each day has the potential for culinary adventure. Who knows? This concentrated summer flavor just may end up meeting up with hearty winter squash.Quick-Cooked Tomatillo-Chile Saucemakes about 2 1/2 to 3 cupsadapted from Authentic Mexican by Rick Bayless1 pound (11 medium) fresh tomatillos, husked and washed OR two 13-ounce cans tomatillos, drainedFresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos), stemmed5 or 6 sprigs fresh coriander (cilantro), roughly chopped1 small onion, chopped1 large garlic clove, peeled and roughly chopped1 tablespoon lard or vegetable or canola oil2 cups any low-sodium poultry, meat, or vegetable broth or stock (depending on how the sauce is to be used)Salt, about 1/2 teaspoon (depending on the saltiness of the broth)1. The tomatillos. Boil the fresh tomatillos and chiles in salt water to cover until tender, 10 to 15 minutes; drain. Simply drain the canned tomatillos.2. The puree. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion, and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture.3. The sauce. Heat the lard or oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.

Fresh Green Tomatillo Sauce

 I finally cleaned out my gardens last week. My final harvest yielded a good amount of eggplant, some jalapenos, poblanos, and mini sweet bell peppers, a couple tomatoes, a surprise 2+ pound zucchini the size of my forearm, and even a few last tomatillos from plants that looked like they were in their death throes, yet were flowering at the same time. Apparently it's not just my mutant plants hanging on for dear life, as I saw a couple vendors still selling a few tomatillos, but I thought I should share a few last tomatillo recipes before all vestiges of this favorite fruit disappear. If you know me or Mexican cooking, it should be no surprise that I went straight to Rick Bayless for recipes. I can't say enough about how much I love his cookbooks and recipes, so I expect nothing less than  perfection when I try his recipes. And you know what? I'm never disappointed. I've made seemingly countless tomatillo sauces at this point, mostly from his recipes, all with their own unique character. As the name would suggest, this sauce is fresh and vibrant, celebrating all the tart and citrusy notes of the tomatillo. Hot chiles, cilantro, and onion are familiar companions, this classic combination just as delicious with barely cooked tomatillos as deeply roasted ones.There's no end to the ways this sauce can be used. A few suggestions include a dip for chips, topping for tacos, tostados, and eggs, or sauce for smothered burrito pictured above, though that is certain not an exhaustive list. If you like tomatillos, you're almost guaranteed to love this sauce, relishing in it's spicy, tart flavor brightens up any dish it is added to.makes about 1 ½ cups8 ounces (5 or 6 medium) fresh tomatillos, husked and washedOR one 13-ounce can tomatillos, drainedFresh hot green chiles to taste (roughly 2 chiles serranos or 1 chile jalapeno), stemmed5 or 6 sprigs fresh coriander (cilantro), roughly chopped½ small onion, choppedSalt, about ½ teaspoon 1. The tomatillos: Boil fresh tomatillos in salted water to cover until barely tender, 8 to 10 minutes; drain. Canned tomatillos only need to be drained.2. The puree: Place the tomatillos in a blender or food processor. If you want a milder sauce, seed the chile(s), then chop into small bits and add to the tomatillos along with the coriander and chopped onion; if using a blender, stir well. Blend or process to a coarse puree.3. Finishing the sauce: Scrape into a sauce dish, thin to medium-thick consistency with about ¼ cup water, then season with salt. Let stand for about ½ hour before serving, for the flavors to blend.Traditional VariationsChunky Tomatillo Sauce: Prepare the sauce as described, finely chopping the chile, onion and coriander, then adding them to the blended tomatillos. If the chopped onion is rinsed, the sauce will sour less quickly.All-Raw Tomatillo Relish: Prepare the sauce with chopped raw tomatillos, adding ¼ cup water before blending. Taste for salt and stir in additional water, if needed.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

 When I'm cooking and eating lunch or dinner by myself, my meals quite often fall into one of three broad categories - sandwiches, salads or noodles. These are typically vegetarian for health and convenience reasons, running the gamut from elaborate and complex to a good ol' PB&J. In the summer months, my noodle preferences lean towards cold veggie noodle salads, but now that autumn is settling in, it is game on with heartier pasta fare. It doesn't take a genius to realize why this is so delicious. When you start with bacon and end with Parmesan, almost anything you throw in between is guaranteed to be delectable. This recipe might only use one slice of bacon, but not a bit of that flavor is wasted, the rendered fat used to gently cook the onions chicken, and garlic and unite all the ingredients with rich and smoky flavor. The final sharp accent of the scallion greens is the perfect contrast, making all the luxuriousness even more notable.Not only is this particular combination delicious, but the recipe provides a nice jumping off point for cozy pasta dinners for one (or more). The basic method of cook pasta, saute proteins and vegetables, and create a pan sauce with pasta water is endlessly useful and a method every busy chef should have at their fingertips.Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic1 ounce sliced bacon, cut crosswise into 1/2-inch strips2 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces1/2 medium to large or 1 small onion, sliced thinSalt and freshly ground black pepper2 scallions, white bulbs cut into 1/2-inch lengths, green tops chopped2 cloves garlic, sliced thin2 to 3 ounces pound whole wheat rotini, or other small pasta2 tablespoons grated Parmesan 1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Put the pan over moderate heat. Add the onions and a pinch of salt. Cook onions, stirring occasionally, until the onions start to soften and become translucent, just a few minutes. Add the chicken and continue cooking until the onions are golden, 7 to 10 minutes total.2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes, reserving 1/2 cup pasta water. Drain the pasta and set aside. 3. Stir in the scallion bulbs and the garlic; cook 1 to 2 minutes longer, stirring occasionally. Add the pasta water and bring to a simmer. Cook until the pasta is just done, about 3 minutes. Stir in the Parmesan and season to taste with salt and pepper. Toss with the bacon and scallion greens and serve promptly.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs

 Until a few years ago, I didn't think of cabbage as much more than sauerkraut, coleslaw, and a bed for sausage. But there's only so much slaw a girl can eat, and with 3+ pound heads arriving on a regular basis in my CSA boxes, I have to get a little more creative. There's certainly no lack of inspiration from cuisines all around the world, but I decided to start with something homey and comforting as I looked out on the first snowfall of the season. Cabbage is delicious from raw and crunchy to slow-cooked and meltingly tender, absorbing flavors differently at each point on the spectrum. Cooking the cabbage in a generous amount of olive oil at a high temperature gives the cabbage a deep caramelized flavor while maintaining a bit of texture, a nice balance of the benefits of leisurely and quick cooking. The seasoned bread crumbs happily cling to every available surface, adding crunch, flavor, and savoriness to every bite. A generous helping of Parmesan ups the umami factor and adds a finishing richness that really brings this all together. Though certainly filling enough on its own, this dinner can be fortified for heartier appetites with the addition of grilled salmon or chicken and a salad on the side.Pasta With Caramelized Cabbage, Anchovies and Bread Crumbsadapted from the New York Timesserves 45 garlic cloves, peeled and crushed 1/2 cup bread crumbs, preferably whole wheat panko 1 tablespoon finely chopped fresh or 1 teaspoon dried sage 1/4 teaspoon black pepper, plus more, to taste 8 ounces small whole wheat pasta (rotini, penne, etc.) 1/4 cup extra virgin olive oil 2/3 cup grated pecorino or Parmesan 1. Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper. 2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain. 3. While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

Smoky Spiced Tempeh and Quinoa Salad

 Good food is good food, no matter the amount of animal protein it contains. Although I'm most certainly not a vegan or vegetarian, most of my meals fall under one of those categories. I'm not a fan of faux meat products, but appreciate soy products for exactly what they are and am game when tingredients like tempeh appear in a recipe. Partnering with super food quinoa, this probably could only sound more like a vegan hippie recipe if nutritional yeast was in the name, but I still couldn't get enough of it. Tempeh and quinoa are nutritious, though fairly neutral ingredients, and this expertly curated spice blend is why the salad is so delicious. I doubt I would be able to re-create spice list just from taste, but I do know that each bite is packed with smoky, spicy, and savory notes that keep me shoveling this versatile salad into my face. Spread on bread or into a tortilla or pita it makes for a fine sandwich, a delightful salad atop greens, and a delicious spread for crackers, as the source recipe suggests. My first inclination after making it, however, was none of these options. While portioning into lunch-size servings, I realized that texture makes it perfectly suited for a "veggie" burger, so I formed a patty and threw it into a hot pan straight away. It would have been delicious with just a smear of Dijon and some greens, but I couldn't resist melting some raw cheddar over the top (to the horror of vegans everywhere).What this salad lacks in beauty, it makes up for in flavor, and it is a great opportunity to turn people around on a couple of ingredients that often give pause. But even if you're not ready to take the plunge with tempeh and quinoa, you've still got the perfect new spice mix to try out in a batch of veggie burgers or tuna salad.Smoky Spiced Tempeh and Quinoa Saladadapted from The Kitchnmakes about 2 cups8 ounces tempeh1 cup cooked and cooled quinoa2 tablespoons regular or vegan mayonnaise1 tablespoon tomato paste1 tablespoon olive oil2 teaspoons apple cider vinegar1 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon smoked paprika1/2 teaspoon crushed red pepper (optional)1/4 teaspoon dried oregano1/4 teaspoon dried thyme1/2 teaspoon granulated garlic1/2 teaspoon kosher salt1/4 teaspoon ground black pepperSmall dash of ground clovesSmall dash of ground cinnamon1. Cut the tempeh into 1-inch chunks (no need to be precise). Fill a saucepan with an inch or two of water and place a steamer basket inside. Cover and bring to a boil over high heat. Place the tempeh in the basket, cover, and reduce heat to medium. Steam for 15 minutes, remove tempeh, and let cool.2. Place the tempeh in a food processor and pulse until crumbly. Add the remaining ingredients and pulse until the mixture comes together. Taste and adjust seasonings, if desired. (Alternatively, you can crumble the tempeh and mix in the other ingredients by hand.)3. Serve with a green salad, as a taco filling, or as a spread for sandwiches or crackers.4. Salad may be stored in an airtight container in the refrigerator for up to a week.

Blue Cheese and Bacon Dog with Sriracha Mayo

This football season I've been choosing the snacks I make for the Packer game based on the rival city/region and through that process I've learned of many a special regional hot dog. Detroit has the Coney Dog, Cleveland has the Polish Boy, and Chicago (obviously) has the Chicago dog, and I've made and devoured each one with aplomb. But never one to leave well-enough alone, I've been inspired to get creative on my own. Blue cheese and bacon are a tried-and-true delicious combination, so it's no surprise that they'll make an all-natural, natural casing hot dog even more delicious. But with all that richness, there needs to be distinct elements to cut through it, and that contrast is perfectly achieved by the sharp scallions and spicy Sriracha mayo. Blue cheese can be a very polarizing ingredient, and although I think its funk is an important flavor component, sharp cheddar could be substituted for a version with wider appeal.There's still a few of my Pecatonica Valley Farm hot dogs left in the freezer, so I doubt this is the last you've seen of my hot dog creations. I've got a fridge packed with winter CSA vegetables and a mind racing with ideas, so it can't be long until some of them come together with my latest favorite culinary canvas.Blue Cheese and Bacon Dog with Sriracha Mayoserves 1, easily multipliable1 tablespoon mayo1/4 teaspoon Sriracha, or to taste1 hot dog bug, preferably whole grain1 hot dog, preferably natural casing and nitrite- and nitrate-free1 slice thick-cut bacon, cooked and crumbled2 tablespoons crumbled blue cheese2 tablespoons thinly sliced scallions1. Cook hot dog via method of choice (grilling is best, but in a pinch even the microwave will do). 2. Meanwhile, combine mayo and Sriracha in a small bowl and and stir until well-combined. Spread on one side of the hot dog bun.3. Place cooked hot dog on bun and top with crumbled bacon, scallions, and blue cheese. Serve promptly.

Roasted Eggplant and Chickpea Soup

 Someone failed to tell my eggplants that it's fall, because they just keep producing. Temperatures slipped dangerously close to freezing last night, but as long as Jack Frost stays away, I'm going to let them keeping on growing. I'm glad this bumper crop arrived after my zucchini had waned, because turning eggplant into Thai curry, baba ganoush, and eggplant Parmesan has certainly kept me busy already. My winter CSA starts in just a couple of weeks and I'm confident I'll have put it all to good use by then. The obvious place to turn to use up a lot of any one vegetable is soup, and though the list of ingredients is brief, this certainly isn't short on taste.There's a bit of chopping and peeling (if desired) involved to get your vegetables ready for primetime, but the ingredients mostly roast unattended, developing a deep flavor with minimal effort required. Chickpeas roast alongside the eggplant, onions, and garlic, picking up a nutty flavor and crunchy texture that is the perfect contrast to the silky, earthy eggplant. A dollop of yogurt or sour cream adds a rich, creamy, tangy accent, but isn't necessary if you're vegetarian or vegan.This soup may be made with the last of my summer crop, but it most certainly has the soul of fall, each bite packed with the hearty texture and flavor necessary to fortify against the impending colder months.Roasted Eggplant and Chickpea Soupadapted from Martha Stewartserves 42 medium eggplants (about 1 1/2 pounds total), peeled, if desired, and cut into 1-inch pieces1 small yellow or white onion, diced medium2 garlic cloves, unpeeled6 teaspoons extra-virgin olive oilCoarse salt and ground pepper1 can (15.5 ounces) chickpeas, rinsed, drained, and patted dry4 cups low-sodium chicken or vegetable broth or waterFresh oregano (optional)Plain yogurt or sour cream (optional)1. Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons of the olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.2. Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky, or puree to desired consistency with an immersion blender. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.

Indian-Spiced Eggplant & Cauliflower Stew

The more I experiment with my eggplant crop, the more I'm coming to appreciate what a versatile canvas it can be. Baba ganoush and eggplant Parmesan are two of the most iconic dishes for this gorgeous member of the nightshade family (ratatouille and moussaka being others), but I have to say I'm especially pleased with how it fares with the vibrant spices of Indian cuisine. Curry powder and garam masala form the flavor backbone of this dish and their varieties myriad and varied, so choose ones that you really love for this recipe. Cauliflower and potato curry was the first one I ever prepared (and loved!), earning cauliflower an eternal welcome in any curry I make; it takes a turn as an expert companion to eggplant here. Onions, tomatoes, and chickpeas round out a typical cast of characters, all of those ingredients taking up classic Indian spices with great aplomb. The creamy swirl of yogurt or sour cream makes the tapestry of flavors especially vibrant, so barring veganism or lactose intolerance, I strongly encourage that finishing touch.Though Indian food comes from a land that generally dare not dream of freezing temperatures, those flavors are just as delightful on chilly Wisconsin fall day as a searing one in Delhi. Flavorful bites call up images of warm and far away lands, while still linked to milder climes by familiar comforting spices of fall like cinnamon and cardamom.Indian-Spiced Eggplant and Cauliflower Stewadapted from Eating Wellserves 4 to 62 tablespoons curry powder1 teaspoon garam masala1 teaspoon mustard seeds2 tablespoons canola oil1 large onion, sliced4 cloves garlic, minced1 teaspoon finely grated fresh ginger3/4 teaspoon salt1 1-pound eggplant, cut into 1-inch chunks8 ounces small cauliflower florets1 15-ounce can diced tomatoes1 15-ounce can chickpeas, rinsed1/2 cup water1/2 cup plain yogurt or sour cream, (optional)Pita, rice, or naan, for serving (option) 1. Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.2. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt or sour cream, if desired, and serve with pita, rice, or naan, if desired.

Kale Walnut Pesto

 In the not too distant future, it's going to be time to completely clean out my vegetable and herb gardens. My kale plants have continued to produce generously throughout the summer, and despite a voracious appetite for kale chips, my overzealous planting left me with an abundance of kale to use up. I've made many pestos with my herb garden plenitude and other greens, but this is my first foray into one made with hearty winter greens, and while it has a character all its own, it certainly doesn't disappoint. Kale doesn't have as assertive a flavor as basil, but its earthiness is a wonderful foil for salty, savory Parmesan and rich, toasty walnuts. Traditional pesto doesn't contain any citrus, but the subtle addition of lemon really brightens the sauce and brings out more in all of the other ingredients. I froze this pesto in 1/4 cup portions, enough  to lightly sauce one serving of pasta, so there's no excuse not to prepare a homemade meal for dinner. To use with pasta, cook pasta to just shy of al dente and drain, reserving about 1/4 cup pasta water per serving. Return the pasta to the pan, add the (thawed) pesto to the warm noodles and toss to coat, adding  pasta water a tablespoon at a time until sauce achieves desired consistency. Add a little more freshly grated Parmesan, if desired, and serve promptly.This pesto has many uses beyond a pasta sauce, delicious on a sandwich (especially grilled cheese), as a dressing for potato salad, or with eggs. If this particular combination of greens, nuts, and cheese isn't to your liking feel, this is still a great template for experimentation. Arugula, pecans, and Pecorino Romano? Spinach, almonds, and Asiago? No matter what greens, nuts, and cheese you choose, this recipe is a culinary road map to, quite literally, awesome sauce.Kale Walnut Pestomakes 1 1/2 to 2 cups, enough for 6-8 servings of pastaadapted from The Kitchn 1/2 cup chopped walnuts8 ounces kale, trimmed, rinsed and chopped1 cup shredded Parmesan cheese 1/2 cup extra-virgin olive oil4 cloves garlic, chopped2 teaspoons lemon juice1/2 teaspoon lemon zest1 teaspoon salt1/2 teaspoon pepper 1. Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes.2. Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.3. Drain the kale and plunge it into the cold water. Drain again, then place the kale on a clean dishtowel and blot away the moisture.4. Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and puree until uniformly smooth. You may need to add more olive oil to reach desired consistency.5. To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.

Baltimore Pit Beef

 I can't resist an opportunity for rituals, especially around food, and this year I've decided that my Packer snacks will be themed around the city/region of the opposing team. To play the 49ers, I made Mission-style burritos, chili for the Redskins, Cincinnati Chili for the Bengals, Coney Dogs for the Lions, and most recently, pit beef for the Ravens. Pit beef is a recipe for a crowd, but luckily I was hosting a house full of hungry men when I cooked up this recipe. Grilled meat is a pretty good bet to satisfy a crowd even in its simplest form, but this beefy goodness is made even more sublime with a simple, well-balanced spice rub and pungent horseradish-based tiger sauce. I'm an avid fan of strong flavors like horseradish, but even my father, with his much more mild-mannered taste buds, said that the tanginess of the tiger sauce hit just the right balance with the rich, smoky, salty beef. Raw onion, another polarizing ingredient, adds a nice sharp note that accents the rest of the flavors, though both the onion and sauce it can be easily omitted for those who find it to be a bit too much. The temperatures are still mild enough here to permit firing up the grill for this recipe, which will definitely give you the best flavor. If you'd rather keep warm and cozy inside, the beef can be roasted in the oven and finished with a sear in a cast iron pan to create a delightful, crusty exterior. A crowd-pleasing recipe for any gathering of carnivores from coast to coast, I hope you won't wait until your team plays the Ravens to cook up this delicious recipe.Baltimore Pit Beefadapted from Steven Raichlan, via the New York Timesmakes 8 sandwichesFor the rub:2 tablespoons seasoned salt1 tablespoon sweet or smoked paprika1 teaspoon garlic powder1 teaspoon dried oregano1/2 teaspoon freshly ground black pepper1 3-pound piece top round8 kaiser (or other) rollsHorseradish sauce (see below)1 sweet white onion, sliced thin2 ripe tomatoes, sliced thin (optional)Iceburg lettuce (optional).1. Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.2. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.3. Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.Yield: 8 sandwiches.

Horseradish Sauceyields 1.5 cups1 cup mayonnaise1/2 cup prepared white horseradish, or to taste2 teaspoons fresh lemon juiceSalt and black pepper to taste.Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.

Applesauce Flax Oat Bars with Fruits and Seeds

When it comes to breakfast on-the-go, these bars are the ultimate in portable oatmeal. I was personally sold on this recipe from the first ingredient on the list, healthy and flavorful coconut oil. I first bought coconut oil specifically to make Oatcakes, one of my all-time favorite snacks, but because I don't have familiarity with is as I do other oils, it hasn't gotten nearly the use it should. The rest of ingredients on the list - from the peanut butter, now shown to reduce the risk of breast disease, to the nuts, seeds, dried fruit, and spices - are no slouch either. Raisins, cranberries, pepitas, and sunflower seeds are ingredients that I always have in the pantry, but dried blueberries, cherries, or apricots or any kind of kind of nuts, preferably toasted, would make great substitutions. The applesauce keeps these bars moist and adds a subtle sweetness, but my next experiment with this recipe is sure to be using pumpkin puree instead of part or all of the applesauce. Individual bars freeze well, especially if you bake them in an individual brownie pan, which gives you more brown and crispy edges and makes them more structurally sound. With all the goodness of a loaded bowl of oatmeal, these bars pack flavor and nutrition into a form that's easy to eat anytime, anywhere. Applesauce Flax Oat Bars with Fruits and Seedsmakes 12 bars 1/4 cup melted coconut oil3 tablespoons smooth peanut or almond butter3 tablespoons honey, maple syrup, or brown rice syrup1/4 cup ground flax seeds1 1/4 cups apple sauce1 teaspoon vanilla3 cups rolled oats (use certified gluten-free oats if necessary)1/2 cup raisins1/2 cup dried cranberries1/4 cup pumpkin seeds (pepitas)1/4 cup sunflower seeds1/ 2 to 1 teaspoon cinnamon (to taste)1/4 teaspoon nutmeg (optional)1/4 teaspoon salt 1. Preheat oven to 325°F. Line an 8"x8" baking pan with parchment paper. 2. In a small saucepan over low heat, combine the melted coconut oil, peanut butter, and brown rice syrup and stir until melted. Remove from heat. Add the ground flax seeds, apple sauce, and vanilla, and whisk to combine. 3. In a large bowl, combine the oats with the dried fruit, seeds, cinnamon, nutmeg, and salt. Add the liquid mixture to the dry ingredients and stir until well combined. 4. Transfer the mixture to the baking pan, pressing with your hands to create an even surface. 5. Bake until golden, about 45 minutes. Cool completely in pan. Lift out and cut into 12 pieces. 6. Store in an airtight container in the refrigerator. Wrap individual bars tightly for transporting.

Maple-Walnut-Chia Granola with Dried Cranberries

 Until this year, in my world, chia was relegated to the cheesy terra cotta figurines. But like all stereotypically hippie health foods, it was only a matter of time before I tried it out for myself. And just like with nutritional yeast, it has stuck around far after its first appearance. At first I was mostly using chia seeds in my smoothies, but when the time came to replenish my granola supply, I saw the perfect time to incorporate it into something different. I always add a few tablespoons of tiny seeds to my granola for that extra bit of crunch and this new addition to my pantry was an obvious choice. The egg whites, another new addition for me, make this granola especially golden and crunchy, though it was the double dose of maple (syrup and extract) that really won my heart (and tastebuds). Perhaps more than any other granola I've made, this one can really do double-duty at breakfast with yogurt and dessert over ice cream. This granola was part of my Labor Day kitchen marathon, during which I also turned out Zucchini, Banana, and Flaxseed Muffins, Zucchini Corn Muffins, Spicy Cold Tomatillo Soup, and Zucchini Rice Gratin. It may have been just one of a long list of culinary projects that day, but that makes it no less worthy of a chance in your kitchen or a repeat appearance in mine.Maple-Walnut-Chia Granola with Dried CranberriesNonstick vegetable oil spray1/4 cup (packed) dark brown sugar, divided1/4 cup pure maple syrup2 tablespoons egg whites (about 1 large egg white)1/2 tablespoon vanilla extract1/2 teaspoon maple extract1/2 teaspoon ground cinnamon1/2 teaspoonground allspice1 1/2 cups old-fashioned oats1/2 cup chopped walnuts2 tablespoons chia, flax or sesame seeds1/2 cup dried cranberries 1. Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. Stir sugar and syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides with wet pastry brush. Pour into large bowl; cool to lukewarm. Whisk in egg whites, extracts, and spices. Add oats, nuts, and seeds; toss well.2. Spread mixture in even layer on prepared baking sheet. Bake 35 minutes. Using metal spatula, turn granola over (bottom will be brown). Bake 10 minutes. Sprinkle cranberries over; bake until dry, about 10 minutes longer. Cool granola completely in pan.

Stuffed Acorn Squash for Two

 Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit. Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.Stuffed Acorn Squash for Twoadapted from Whole Livingserves 21 halved and seeded acorn, festival, or delicata squash1 tablespoons plus 1 teaspoon extra-virgin olive oil, dividedCoarse salt and freshly ground black pepper1 diced large onion2 teaspoons chopped fresh or 1/2 teaspoon dried herbs1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)2 tablespoons freshly grated Parmesan cheese, optional 2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)Lemon or balsamic (or other) vinegar1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside. 2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper. 3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes. 4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Roasted Chile Relleno with Avocado-Chipotle Sauce

Whether in their fresh or dried (ancho) form, poblanos are my favorite pepper, and consequently I have a real weakness for chile rellenos. It's one of my favorite things to order when I'm out for Mexican food, and I'll happily chow down on both the Americanized and authentic versions. Despite a deep love for this dish, I don't have the ambition or time to bread and deep-fry chile rellenos at home. But a roasted version? That I can handle. Restaurant chile rellenos are often just stuffed with wonderfully indulgent amounts of cheese, but I love the added veggie, beans, and grains in the homemade version that create a much more varied collection of flavors and textures. Though it lacks a deep-fried breading, the luxurious avocado sauce and toasty pepitas add their own unique richness and crunchiness that are still amply satisfying. A healthier and less labor-intensive version of the Pueblan classic, this dish is a more-than-fitting use of that state's namesake pepper to fulfill your spicy, cheesy cravings.Roasted Chile Relleno with Avocado-Chipotle Sauceadapted from Serve Yourself by Joe Yonanserves 11 large or 2 to 3 small to medium poblano peppersFor the Filling:2 teaspoons extra virgin olive oil½ teaspoon ground ancho chile1 medium shallot lobe, thinly sliced1 clove garlic, thinly sliced4 or 5 Swiss chard leaves, stacked, rolled, and thinly sliced (or spinach or kale)1 plum or other small tomato, cored, seeded, and chopped¼ cup cooked black or pinto beans, preferably homemade, rinsed and drained¼ cup cooked brown or white rice, farro, or quinoa1 ounce Monterey Jack or cheddar cheese, cut into small chunks or gratedKosher or sea saltFor the Sauce:½ avocado, pitted2 tablespoons low-fat yogurt or sour cream¼ teaspoon adobo sauce (from a can of chipotle in adobo)Juice of ½ lime2 to 3 tablespoons water1 tablespoon roasted shelled pumpkin seeds (pepitas) 1. Preheat the oven to 400°F.2. Blacken the skin of the poblano pepper by turning a gas burner to high and setting the poblano right on the grate, using tongs to turn it periodically until it is charred all over. (If you don’t have a gas stove, preheat your oven broiler and set the poblano on a pan about 4 to 5 inches from the broiler element or flame and broil for 5 to 6 minutes, turning periodically until it is charred all over.) Transfer the pepper to a stainless steel or glass bowl, cover with plastic wrap, and let steam as it cools.3. While the poblano is cooling, make the filling. Pour the olive oil into a medium skillet over medium heat. When the oil starts to shimmer, sprinkle in the ground ancho chile and cook for about 30 seconds, until it foams and releases its aroma. Add the shallot and garlic and cook, stirring occasionally, until the vegetables start to soften, 2 to 4 minutes. Stir in the Swiss chard and tomato and cook until the chard wilts and the tomato softens, 4 to 5 minutes. Transfer to a small bowl. Stir in the black beans, rice, and cheese, and season with salt to taste. Let cool.4. When the poblano is cool enough to handle, gently rub off the blackened skin, being careful not to tear the flesh open. Use a sharp paring knife to cut a slit on one side of the poblano, starting near the stem and cutting about halfway down the side. Carefully reach in and remove the seeds, trying not to enlarge the opening if possible. Use your hands to carefully stuff the filling into the poblano, getting it as full as possible. Carefully transfer the stuffed poblano to a baking sheet, cut side up. Don’t worry if the filling is exposed.5. Roast the poblano for 15 to 20 minutes, until the filling is bubbling and the cheese is melted. Remove from oven and let cool slightly.6. While the poblano is roasting, make the sauce. Scoop the avocado flesh into a small bowl and use a fork to thoroughly mash it. Whisk in the yogurt, adobo sauce, and lime juice, adding more water if you want the sauce to be thinner. Pour enough sauce onto a dinner plate to evenly coat the botom.7. Transfer the poblano to the plate and spoon remaining sauce on top, sprinkle with the pumpkin seeds, and eat.Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375°F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.

Leek, Potato and Spinach Stew

 Remember when I said it was game on with heartier pasta? That philosophy also applies to soups and stews now that the cooler temperatures have arrived. Chili was my first foray into that territory this fall, but there's so much more to explore. Leek and potato soup is one of my absolute favorite soups, and while it takes a lot to draw me from away from the classic recipe, this soup had too much extra going for it not to give it a shot.  While classic leek and potato soup is a wonderful side to a sandwich and salad, this stew turns that irresistible flavor into the main event. The low-fat turkey sausage adds a palate of delicious spices and richness, the beans and spinach ample heartiness, with a lovely fresh note from the generous helping of herbs. This is certainly a complete meal in a bowl, but it wouldn't be out of the question to serve it with a hunk of crusty bread to soak up all the delicious broth.If you like to riff on recipes, as I am wont to do, I encourage you to experiment with other types of beans and hearty greens. Chickpeas and kale, perhaps? Although it's not quite as good as fresh off the stove or after a day or two in the fridge, extra portions of this soup will freeze pretty well for future meals. With my winter CSA starting next month, I can this recipe making a reappearance in my house in very short order.Leek, Potato and Spinach Stewadapted from Eating Wellserves 4 to 61 tablespoon extra-virgin olive oil2 links hot or sweet Italian turkey or chicken sausage (6-7 ounces), casings removed (optional)2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well4 cloves garlic, thinly sliced1/4 teaspoon salt1 cup dry white wine1 pound new or red potatoes, halved and thinly sliced4 cups reduced-sodium chicken or vegetable broth8 ounces spinach, stemmed and chopped (about 8 cups)1 bunch scallions, sliced1 15-ounce can cannellini, navy, or other white beans, preferably no-salt-added, rinsed1/4 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley1. Heat oil in a Dutch oven over medium heat. Add sausage, if using, and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

Lighter eggplant parmesan

Because I have an adventurous palate, my constant quest for new foods and flavors can sometimes lead me to forget about out old favorites. For whatever reason, lentils are one of those foods for me. I don't think I've met a lentil dish I didn't like, but I don't find myself plucking them out of the pantry on a regular basis. And there's no good reason for not making them more often. They cook much faster than your average dried legume without requiring any pre-soaking, making them the perfect bean for a quick weeknight meal. The list of ingredients is startlingly short for the flavor the finished dish turns out, just a few gentle touches of herb and acid required to perfectly unite the earthy lentils, rich salmon, and subtly bitter Swiss chard in a flavorful broth. I found this combination to be absolutely delectable, but I already have notions of trying spinach and kale once I've finally picked my Swiss chard plants clean. This is satisfying enough on its own, but if you're feeling a bit more voracious, a side of quinoa or rice really rounds out the meal nicely. Quick enough for an average Thursday, but special enough for date night, this dinner is sure to impress whether or not there's time to linger over each scrumptious bite.Pan-Seared Salmon with Braised Lentils and Swiss Chardadapted from America's Test Kitchen Cooking for Two 2010serves 22 tablespoons unsalted butter1/2 bunch Swiss chard (about 6 ounces), stems and leaves separated, stems chopped and leaves cut into 1-inch pieces1/4 cup minced onion1 garlic clove, minced1/4 teaspoon minced fresh thyme or pinch dried2 cups low-sodium chicken or vegetable broth1/2 cup brown

Roasted Eggplant and Lentil Soup

 In addition to a zucchini of epic portions, my garden had several eggplants still waiting for a culinary destiny when I did my final clean-up. And as with my zucchini, I chose soup to put the fruits of my hard labor to good use. I've had lentils on the brain since making Pan-Seared Salmon with Braised Lentils and Swiss Chard, and I was more than happy to find I wasn't the only one who thought their earthiness would make a winning combination with eggplant. (Chickpeas also pair splendidly). My biggest objection to the original recipe was that it failed to use the delicious and nutritious skin of the eggplant. The skin blends down to tiny, beautiful purple flecks, adding a nice visual element to the mostly monochromatic soup. Milk or half-and-half add richness and creaminess to the soup, but vegans could substitute a nondairy milk (soy, almond, cashew, coconut, etc.) or additional water or broth. The tangy touch of yogurt or sour cream is lovely finishing touch, but vegans could leave that out as well, perhaps adding an extra splash of lemon juice to bump up the sour accent.It may feature a summer vegetable, but this chunky, filling soup is perfect for a cozy fall dinner. Delicious right out of pot, leftover the next day for lunch, or even plucked from the freezer, this soup is a quick and easy way to fill your belly when the early sunset has your evening energy fading fast.Roasted Eggplant and Lentil Soupadapted from Food and Wineserves 4One 1 1/4-pound eggplant, cut into 1-inch pieces1 tablespoons extra-virgin olive oilSalt and freshly ground black pepper1 cup lentils2 cups chicken or vegetable stock or low-sodium broth or water1 cup milk or half-and-half1 tablespoon fresh lemon juicePlain yogurt or sour cream, for serving (optional)1. Preheat the oven to 400°. Toss eggplant pieces with  olive oil and season with salt and pepper. Bake until the eggplant is very tender, turning occasionally, about 30 minutes.2. Meanwhile, in a medium saucepan, cover the lentils with 2 inches of water. Simmer over low heat until the lentils are tender, about 20 minutes. Drain the lentils in a colander. 3. Add eggplant to blender. Add 1 cup of the stock and puree until smooth; transfer to a clean saucepan. Add the lentils and the remaining 1 cup of stock to the blender and puree until smooth. Add the lentil puree to the eggplant puree in the saucepan. 4. Stir the milk and lemon juice into the soup and bring to a simmer. Season with salt and pepper; keep the soup hot over low heat, stirring occasionally. Divide into four bowls and stir in yogurt or sour cream, if desired.

Chunky Baba Ganoush

 Perhaps I should have started with this classic for my series eggplant recipes, but this seemed like a good choice to share on Sunday, when so many of us are gathered around the TV to cheer on the Packers (or some other team, if you must) and stuffing our faces with snacks. If you're putting out a spread, it's nice to have something to balance out classic snacks like pizza and wings and accommodate any vegetarians, vegans, or healthy eaters you may have at your party (a real consideration in Madison). I ate this dip as an afternoon snack with crudites, but I'd be proud to serve it with veggies or pita chips for the game. There's nothing too exotic about the base of this baba ganoush, which starts with the classic combination of eggplant, tahini, garlic, salt, and lemon juice and the frequent addition of fresh parsley. Where it goes a touch off the beaten path is with the addition of smoked paprika and the inclusion of the eggplant skin. Traditionally the flesh of the eggplant is scooped from the skin after roasting and the skin is discarded, but I hate the thought of throwing that nutritious, beautiful purple skin away when it only serves to give the dip more texture and flavor. (It also doesn't hurt that it's easier to just give it a rough chop and toss it all in the food processor.)Creamy, earthy, herby, and smoky, this easy dip is is worth making whether to feed a crowd for an afternoon or just one with a week of healthy snacks.Chunky Baba Ganoushmakes about 1 1/2 to 2 cups

1 pound eggplant (1 medium to large or multiple small eggplants)1 to 2 cloves garlic, minced or pressed through a garlic press (to taste)1/4 teaspoon salt1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish2 tablespoons tahini2 tablespoons freshly squeezed lemon juiceSmoked paprika (optional), to taste 1. Preheat oven to 400 degrees F. 2. Cut the stem and bottom ends off the eggplant and halve lengthwise. Score the flesh as deep as possible without cutting through the skin. Cut diagonal lines about an inch apart, then turn the eggplant around and repeat so you have a diamond pattern.3. Brush the eggplant flesh with olive oil and place face-down on a baking sheet. Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered (this will be shorter if using multiple smaller eggplants). Allow eggplant to cool briefly, then cut into large chunks and transfer to a food processor. (Alternatively, you can scoop the flesh out with a spoon, but I prefer to keep the nutrition and texture the skin provides).4. Add remaining ingredients to the eggplant and pulse to desired texture. Taste and season with additional salt, if desired, and garnish with additional parsley.

Classic Beef Chili for Two

 Chili is one of the reasons to get excited about fall. On my list of culinary goals, making that first batch of chili lies shortly after getting my hands on as many pumpkin-based treats as possible. And if the season's motivation wasn't enough, this recipe fit perfectly into the theme I chose for this year's football snacks - matching the snack (and beer, when possible) to the city/region of the Packer's opponent. In week two, the Packers played the Washington Redskins, with DC being home to the famous Ben's Chili Bowl. (Yes, I considered making chili to use in a half-smoke, put opted for a bowl of chili with some leftover Zucchini Corn Muffins instead.) Leftovers were also somewhat inauthentically repurposed Cincinnati Chili for the week 3 game, and the bit remaining in the freezer just may turn into Coney Dogs for the Lions game on October 6th (despite their origins, Coney Dogs have become a signature dish of Detroit). I definitely won't argue that chili is a dish typically suited to big batches, but when you don't have a lot of people to feed and love to tweak and experiment like I do, a recipe for two is just perfect. It's often not straightforward to adapt a big batch recipe down to a modest meal, but when the source is America's Test Kitchen, there's no reason to worry that the scaled recipe is a pale comparison to the original. This recipe has the perfect level of spiciness, bold enough to excite the taste buds, but not so assertive that the smoky cumin, coriander, and garlic disappear. There's a nice balance between the meat, beans, and veggies - the chili is stick-to-your-ribs hearty without being a total gut-bomb, satisfying the heartiest of appetites without scaring away those who aren't total carnivores. Though ATK's specialty is precise and thorough perfection of recipes, I can already see myself trying some of my own versions - poblanos, black beans, and pork, perhaps? Green chilies, white beans, and chicken? Though perfection in its own right, like any good recipe, this one inspires further culinary creativity.Classic Beef Chiliadapted from America's Test Kitchen Cooking for Two (2010)serves 21 tablespoon vegetable or canola oil1 small white or yellow onion, minced1/2 red or orange bell pepper, stemmed, seeded, and cut into 1/2-inch pieces3 garlic cloves, minced or pressed through a garlicpress1 1/2 tablespoons chili powder (I love anco)1 teaspoon ground cumin3/4 teaspoon ground coriander1/4 to 1/2 teaspoon red pepper flakes1/4 teaspoon dried oregano1/8 to 1/4 teaspoon cayenne pepperSalt8 ounces 85 percent lean ground beef3/4 cup cooked red kidney or pinto beans1 (14.5-ounce) can diced tomatoes1 (8-ounce) can tomato sauce1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, and 1/4 teaspoon salt, and cook, stirring often, until the vegetables begin to soften and the spices are fragrant, 3 to 5 minutes.2. Stir in the beef and cook, breaking up the meet with a wooden spoon, until no longer pink, about 2 minutes.3. Stir in the beans, diced tomatoes with their juice, and tomato sauce, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, for 45 minutes.4. Uncover and continue to simmer, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened, about 15 minutes longer. (If at any time the chili begins to stick to the bottom of the pot, stir in 1/4 cup water). season with salt to taste and serve.

Chicken Nachos Blanco with Tomatillo Salsa

 While I am a fan of authentic Mexican cuisine, particularly Oaxacan, I also indulge in foods that many Mexicans wouldn't even recognize. Nachos are a prime example. Rick Bayless has provided me with an ample supply of genuine recipes that combine cheese, tortillas, and salsa, but sometimes a Friday night just calls for some homemade bar snacks. My winter CSA starts on Wednesday, so I've been steadily working through all the spoils of my summer garden that I've preserved in my freezer in order to make room for the bounty of the new season. My tomatillo plants were more than generous this year and though I've turned all my tomatillo sauces into chilaquiles and smothered burritos, I decided to make a little more room by digging into my cache of tomatillo salsas. Because nachos already lack authenticity, anything goes in terms of toppings, but sometimes you can't beat a simple combination of salsa, cheese, and chips, especially when made better with homemade and high-quality ingredients. Using a cheese sauce ensures that the maximum amount of surface area is coated with dairy goodness, and the spicy tomatillo salsa is just the right accent to cut through the richness. Layering the ingredients packs every bite with salsa, cheese, and chicken, and giving the finished dish a quick toast in the oven melds every flavor together.It may take a little longer than melting some salsa and Velveeta together, but it's exactly the reward you deserve after a long day. And don't forget to whip up a fresh margarita while the nachos are in the oven.Chicken Nachos Blanco with Tomatillo Salsa serves 11/2 tablespoon butter 2 tablespoons finely chopped onion1/2 tablespoon flourSalt and freshly ground black pepper 1/2 cup milk2 ounces shredded sharp cheddar cheese2 ounces tortilla chips1/2 cup shredded or chopped cooked chicken 1/2 cup tomatillo salsa1. Melt butter in a small saucepan over medium heat. Add onions and a pinch each of salt and pepper and saute until the onions are tender, just a couple of minutes. Add the flour, stir to form a paste, and cook until any foaming stops, the raw flour flavor is gone, but the roux is not brown, about 2 minutes. Add milk, bring to a gentle simmer, and cook over low to medium-low heat until the mixture is thick, about 5 to 10 minutes. Add cheese, stir until melted and keep warm.2. Preheat oven to 450 degrees. Place half the chips on an oven-safe dish and top with half of the cheese sauce, chicken, and salsa. Repeat layers with remaining ingredients. Bake until all ingredients are warmed through and cheese sauce is beginning to bubble, about 5 to 10 minutes. Remove from oven and serve promptly.

Puréed Zucchini Soup With Curry

 It is way too late in the year to have a zucchini recipe to share, but alas, the two-pound monster zucchini I found while cleaning up my gardens for the year thought otherwise. A two-pound zucchini is a formidable culinary undertaking, and the quickest way to put it all to good use was a hearty pot of soup. It starts with a classic base and subtle additions of curry and rice give it a special touch. Curry is added with a light hand so the soup does not have an assertive Indian flavor, but instead a subtle hint of warming spices in the background of each bite. Zucchini makes a surprisingly smooth soup on its own, but the addition of rice gives it additional body and silkiness. This soup was originally intended to be a spring dish, but I don't think it would be a stretch to use this same recipe with a hearty winter squash as well. With my first CSA pick up just over a week away, I may be back to try out that hypothesis very soon.Puréed Zucchini Soup With Curryadapted from the New York Timesmakes 4 to 6 servings1 tablespoon extra virgin olive oil 1 small white or yellow onion, chopped 2 garlic cloves, minced 2 pounds zucchini, diced (about 7 cups diced) 2 teaspoons curry powder 6 cups chicken stock, vegetable stock or water 1/4 cup brown basmati rice Salt to taste Freshly ground pepper (I like a lot of it in this soup) Pinch of cayenne 2 tablespoons fresh lemon juice 1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. 2. Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice.