Tomato Pesto Salad

Late season tomatoes are almost gone- so sad to wait until next year for off the vine fresh 'maters. Enjoy one or two for lunch with this recipe that utilizes the last of your fresh basil as well.

Tomato Pesto Salad
Per serving:
1-2 tomatoes, thickly  sliced
1/2 ounce shaved Romano cheese
1 tbs pesto (see hints)
1 1/2 tbs white balsamic vinegar
1/2 tbs pine nuts
Arrange tomato on a plate. Top with Romano cheese. Whisk pesto and vinegar together and spoon on top of tomato and cheese. Sprinkle with pine nuts to serve.

Hints: Pesto-- If you have a food processor, you can make your own fresh pesto with a couple of handfuls of basil and walnuts and about 3 ounces of Romano cheese. With the blade running, pour in extra virgin olive oil until you have a paste. Add some salt to taste and more olive oil to reach desired consistency. This will keep in the fridge for a week or more and is great on pasta, pizza, sandwiches, etc.
For the salad-- If you don't have white balsamic vinegar use regular balsamic - it will just be a darker dressing but will taste pretty similar. Also, using parmesan rather than Romano is fine- (I just like Romano so much better than parmesan). I keep my tomatoes unrefrigerated so that their flavor sings clearly. Of course, the higher quality the ingredients in this salad, the better it will be.

I think of family whenever I have a tomato. Dad had tomato plants every year. Warm summer evenings on the patio with sliced Ace or Better Boy tomatoes accompanying whatever was for dinner are blessed memories. And then there were Moms lunches of grilled tomato sandwiches made with Wonder bread and Miracle Whip. Or eating sun warmed pear tomatoes right off the vine on Sunday afternoon with my kids. Family makes food taste best.

Quesadillas with Stilton Cheese

Who does't love quesadilla goodness! Quick to make and always delicious. Kids love them and so do adults. This particular version works equally as well as a snack, appetizer or even dessert. Using a uniquely flavored cheese is the difference here and gives this quesadilla it's appeal.

Stilton Mango Ginger Quesadilla 
1/2 teaspoon butter
2 corn tortillas
1 1/2 ounces White Stilton cheese with Mango and Ginger
Honey for drizzling, optional
Heat a small skillet over medium high heat. Melt butter in pan. Crumble cheese onto one tortilla then cover with the other tortilla. Place quesadilla in pan and cook on one side for about 2 minutes. Flip over and cook for an additional 2 minutes. Serve hot with a drizzle of honey if desired.

Hints: Costco carries this cheese in the summer. I like the pale white corn tortillas but the yellow variety is just as good in this dish. I tend to push down on the top with the turner as the quesadilla are cooking so that I can tell when the cheese is melted. It is best when the tortillas brown up a bit.

I love these for lunch--really good and really quick. I love them for dessert with a few fresh berries or peaches. I love them for a snack in the evening with a glass of soda water and orange twist. I think I would even eat then for breakfast. I have tried quesadillas with other cheeses besides cheddar and this is by far my favorite. Try them and let me know what you think!

Potstickers Twice, Pork and Vegan

What is it about little bundles of food? The whole world has some type of wrapped up savory morsels that delight. Ravioli, samosas, tamales, knoedel, dumplings, pasties, etc. First up here is an interperetation of traditional pot stickers and then, inspired by Indian appetizers,  a delightful vegan option.
I had the opportunity to visit the Thermador, Bosh, Gaggenau corporate kitchens in California a couple of years ago and the demo chef did a variation of these pot stickers for us. They looked good but may have been a bit under cooked via his method and pork that is not throughly cooked...? Anyway, try these and see if your family likes them as much as my family does. Each of these recipes will serve 4 adults a main dish portion--about 7 potstickers each.

Pork Potstickers
1/2 lbs ground pork sausage (I use my local store's "Country" style bulk sausage)
1/4 cup finely shredded cabbage
1/4 cup finely shredded carrot
1/8 cup finely chopped snow peas
2 tablespoons chopped green onions
1 tablespoon soy sauce
1/2 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger root
2 tablespoons water
1 package square wonton wrappers
3 tablespoons peanut or coconut oil, divided

Mix the sausage, the veggies, soy sauce, ginger and water together. Taking one wrapper at a time, place a heaping teaspoon of pork filling in the center, wet the edges with water and fold corners together. Seal along the seams and set aside. Continue to pack and seal each potsticker until filling is used up. Heat a 12 to 14" non stick skillet that has a tight fitting lid over medium high heat. Place about 1 tablespoon of oil in pan and then about 10 potstickers, one at a time, swirling the bottom in the hot oil. Prepare to cover the skillet with the lid, then ladle 1/4 to 1/3 cup water into the pan and immediately cover with the lid. Steam about 3 to 4 minutes -- the water may have cooked all the way off. Remove cooked potstickers to a tray and place in a warm oven or warming drawer until all are cooked. Serve with dipping sauce.

Simple Dipping Sauce
1/4 cup each: warm water, lite soy sauce, rice wine vinegar
2 tablespoons chopped green onion (or fresh cilantro)
1/2 teaspoon toasted sesame oil
Mix together and pour into individual dishes to serve.

Veggie Potstickers
2/3 cup green peas, blanched fresh or thawed from frozen
1 cup sweet potato chunks (1/2" or smaller), cooked to just tender (microwave or dry pan fried)
3 tablespoons chopped green onions
2 teaspoons soy sauce
1/2 teaspoon grated fresh ginger root
1 package round wonton wrappers
3 tablespoons peanut oil or coconut oil
Stir veggies, ginger and soy sauce together. Place 1 1/2 teaspoons in the center of a wrapper, wet edge with fingers dipped in water, fold in half and seal by pinching edges together and pleating 3 or 4 times. Continue to pack and seal each potsticker until filling is used up. Heat a 12 to 14" non stick skillet that has a tight fitting lid over medium high heat. Place about 1 tablespoon of oil in pan and then about 10 potstickers, one at a time, swirling the bottom in the hot oil. Prepare to cover the skillet with the lid, then ladle 1/4 to 1/3 cup water into the pan and immediately cover. Steam about 3 to 4 minutes -- or until the water has evaporated. Remove cooked potstickers to a tray and place in a warm oven or warming drawer until all are cooked. Serve with dipping sauce if desired.

Hints: Round and square wrappers, both work great. Just about any type of veggies can be used in either variety- I have used celery, water chestnuts, bamboo shoots, bean sprouts, cauliflower, red onion, bell pepper, soy beans, parsnip and more. You can make potstickers with ground turkey or chopped raw shrimp. I have not tried them with beef but maybe? They seem to work out best if there is slightly more veggie than meat by volume. Too much meat and they become more solid and feel like little bites of meatloaf--which may be ok for you- just not what I like. The water helps loosen up the mixture and it is much easier to work with. Sealing the wrapper really well helps the potstickers hold together so be sure and wet all along the edges. They may stick to the pan a bit but can easily be loosened with a flat spatula or small lifting tool. I like to keep them warm when done, in a warming drawer or low temp oven, if they are the main dish. If using as an appetizer, I make them and set out in batches as they get finished. Dipping sauces can be anything from bottled sweet and sour sauce to wasabi/soy sauce mixture. A fresh mint sauce works well with the sweet potato and pea variety.

These little bundles are full of flavor! Always a happy little treat for the tastebuds. They do take a few minutes to prepare but are so worth the effort. So wrangle some help if you can and have a potsticker party soon! 

Apple and Roasted Parsnip Soup

For my book groups this month we read A Week in Winter by Maeve Binchy. (It was good!) In it the main character learns to cook apple and parsnip soup. I had never heard of this--but I like both apples and parsnips so I decided to try it out. What a great flavor combination! I used cardamom as a top note and it worked out nicely. I have put this into the soup rotation at my house.

Apple and Roasted Parsnip Soup
3 medium parsnips
1/2 sweet onion
1 tablespoon grape seed oil
2 teaspoons salt, divided
4 small apples of different varieties-(one Granny Smith and three less tart)
1 tablespoon butter
6 cups hot water
Juice from 1/2 a medium lemon
1 teaspoon cardamom
2 teaspoons honey
Optional-1 cup half and half
 Peel parsnips and cut into 1/4 inch rounds. Chop onion roughly. Heat oven to 350 degrees. Toss veggies with grape seed oil and 1/2 teaspoon salt in a roasting pan. Roast for 20-30 minutes, stirring once, until parsnips are fork tender. While veggies are roasting, peel, core and slice apples. Melt butter in a pan, add apples, cook and stir over medium high heat until apples are beginning to caramelize. Add roasted parsnips and onions to pan. Continue to cook and stir for another minute. Add water and lemon juice to pan and cook until apples are very soft, another 5 to 10 minutes. Using a immersion blender, puree soup throughly. (Or do this in batches in a counter top blender.) Add remaining salt and cardamom. Stir in half and half if using. Taste and adjust seasonings, adding more salt, honey or cardamom as desired. Serve warm.

Hints: Roasting the parsnips and onions brings out their sweetness and mellows their flavors. The soup can be vegan but adding half and half enhances the texture and flavor a bit. Avoid boiling after adding the half and half. This soup keeps well refrigerated for 2 or 3 days. I use cardamom infrequently so I store it in my freezer to keep it potent.

This soup uses winter produce beautifully. A great luncheon soup or starter soup for dinner. I even had a bowl for breakfast once with toast and it was pretty good then too. 

Spinach Artichoke Spread, WMC Style

True, it is hard to find a recipe collection on the web that doesn't have a spinach artichoke dip/spread and true, most restaurants offer them as a matter of course at some point. But I'm still going to join the ranks with my favorite version--just how I like it of course--maybe it will become one of your favorite versions as well.

WMC Spinach Artichoke Spread
8 ounces lite cream cheese
1/2 cup Pecorino Romano cheese, freshly grated
1/4 cup light mayo
1/4 cup light sour cream
1 cup lightly packed chopped fresh spinach
1/2 cup roughly chopped artichoke hearts, water packed,  drained well
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 tablespoons pine nuts
Heat oven to 375 degrees. Butter an oven proof serving dish. Mix cream cheese, Romano, mayo and sour cream in a medium size mixing bowl until smooth. Stir in spinach, artichoke, salt and pepper. Top with pine nuts and bake uncovered until hot and gently browned, about 25 to 30 minutes. Serve hot with sourdough bread, tortilla chips or with your favorite cracker.

Hints: Using full fat cream cheese, mayo and/or sour cream will be fine. (I am just trying to decrease the fat content and calories because I always want to eat a lot of this!) Adjust salt and pepper to suit your tastes. I prefer the Romano to traditional use of Parm but you can use either or a combo. Lightly buttering the dish will help with the serving. This mixture would also work as a crostini topper quite well.

I have served this quite a bit and always gotten rave review and requests for the recipe--I really think you will like it, too. It comes together quickly, makes people happy and warms up the party!

Hummus with Roasted Sweet Potato

Hummus and fresh veggies in the fridge means a healthy snack is always an option. Sweet potato ramps up the nutritional heft and the flavor in this version of hummus. I used part of the roasted sweet potato in a souffle and the rest for this appetizer/snack. Neal uses hummus instead of mayo on his sandwiches--have I mentioned he's a smart guy? With a few pantry friendly ingredients and a bit of time you can have a flavorful, healthy dip/spread at the ready.

Hummus with Roasted Sweet Potato
4 cloves garlic
1 cup sweet potato chunks, 1- 2 inch dice
2 teaspoons olive oil
1 15 ounce can garbanzo beans
2 tablespoons tahini paste (I buy this at the local grocery store)
3 tablespoons lemon juice
2 teaspoons lemon zest
Salt to taste
Heat oven to 425 degrees. Toss unpeeled garlic and sweet potato chunks with olive oil and place on a roasting sheet. Cook for about 20 minutes or until tender, stirring once. When cool enough to handle, squeeze garlic out of skins into a food processor bowl along with the sweet potato. Drain beans, reserving liquid. Add beans, tahini, lemon juice and zest. Pulse several times. With processor on, pour in some of the reserved liquid and process until very smooth. Use up to half the liquid, depending on the consistency you like. Add salt to taste. Serve with naan, pita bread or veggie dippers.

Hints: A drizzle of extra virgin olive oil on top is great when serving it with naan or pita bread. Add more or less lemon if you like. Hummus should be very smooth and creamy. I like mine with a bit more body, especially with veggie dippers, and so I use less of the liquid from the beans. It is always easy to add a bit more liquid but impossible to take any out so don't let it get soupy (if it does, open another can of beans). This recipe doubles easily w/o any modifications. Good served at room temp, OK chilled, too. Stores for several days in the fridge.

Sweet potato makes this hummus colorful, so serve it with bright green veggies for a great visual payoff. Happy snacking! (Check out Lemon and Carrot Hummus  for another non-dairy, non-gluten recipe.)

Corn and Sweet Pepper Chopped Salad (Salsa, Relish)

What's the difference between a chopped salad, a relish and a salsa? Is it the spiciness? Is it the amount served? Is it the way it is served? I can see using this corn and sweet pepper salad as a main dish or as a side dish or as a chunky sauce with pork, chicken or fish. However you use it, you'll be pleased with the taste.

Corn and Sweet Pepper Salad or Salsa or Relish
1 large yellow bell pepper
1 cup cooked fresh corn kernals
1/2 cup canned white beans
2 tablespoons minced fresh chives
2 teaspoons minced fresh oregano
1/3 cup sour cream
1 1/2 tablespoons rice vinegar (or cider vinegar)
1/2 teaspoon salt
2 teaspoons hot pepper sauce, or to taste
Clean and dice bell pepper. Mix with the corn, beans and herbs in a serving bowl. Stir remaining ingredients in a small bowl until smooth. Pour over veggie mixture and stir to coat. Serve on greens or over fish or with corn chips...salad, relish or salsa!

Hints: Left over corn on the cob, especially if it is roasted is the best to use here. I use small white beans but you can use large ones or even pinto or garbanzo beans. The chives could be replaced with green onion and the oregano with cilantro or thyme.

Salad season is here and that makes me salivate. Amy shared a recipe for a great sounding salad dressing. I'll try to make some soon and get a photo. Sophie told me about a tuna sandwich with roasted red peppers that I want to try soon as well. And Connie sent me a nice photo of her in her contest winning apron along with a scrumptious dessert recipe that I will post soon. Thanks to all of you who share good ideas with me!   

Balsamic Vegetable Phyllo Triangles

A working lunch happens fairly often. Taking a meeting or working on a project while noshing is nothing new. These savory triangles fill the need for fast and convenient yet healthy food. They keep well and are delicious warm or at room temperature. Or try them as an appetizer at your next party!

Balsamic Vegetable Phyllo (Filo) Triangles
1/2 pound of frozen filo sheets
1/3 cup extra virgin olive oil, divided
1 cup sweet potato, 1/4 inch dice
1/2 cup red bell pepper, 1/4 inch dice
1/3 cup thin asparagus, cut into 1/4 inch pieces
2 tablespoons finely diced purple onion
2 tablespoons pine nuts
2 tablespoons chopped fresh rosemary
1 1/2 cups roughly chopped Swiss chard
1 teaspoons kosher salt, plus some for sprinkling
1/8 to 1/4 teaspoon red pepper flakes
1/3 cup balsamic vinegar
Optional: 1/3 cup feta or Balsamic Bellavitano cheese
Thaw filo in the fridge for several hours or overnight. When veggies are diced and ready to go, heat 2 tablespoons of the olive oil over medium high heat. Add sweet potatoes, cook and stir for 3 or 4 minutes or until they begin to caramelize. Stir in red pepper and continue cooking 2 or 3 minutes more. Add asparagus, purple onion, pine nuts and rosemary. Cook and stir for 2 more minutes. Add Swiss chard and continue cooking for 2 more minutes. When chard has wilted, stir in 1 teaspoon salt and red pepper flakes. Pour balsamic vinegar into pan then cook and stir until vinegar has been absorbed in the veggies, about 4 minutes.

 Put the olive oil in a small bowl. Place one sheet of filo onto a work surface, keeping other sheets under plastic wrap. With a pastry brush or your fingers, spread a bit of olive oil over the filo then top with another sheet. Spread oil on 1/2 of this filo sheet, lengthwise. Fold sheets in half lengthwise. Place about 1/4 to 1/3 cup filling on one end in a rough triangle. Top with 1  tablespoon cheese, if using. Fold into triangle shapes, like a flag is folded. Tuck ends in, place on an ungreased baking sheet, brush top with oil then sprinkle with some kosher salt. Repeat until all the sheets of filo are used. Place sheet in a cold oven and turn temperature to 350 degrees. Bake 20 to 25 minutes or until golden brown. Serve warm or at room temperature. If using the cheese, make sure to chill with in one hour. 

 Hints: The filo will dry out but not too quickly as you work with it. Keeping it covered will help with that. Use spinach if you don't have Swiss Chard. Dried rosemary would work but fresh is a bit better. You could substitute another herb such as oregano or thyme if you like. Use as much red pepper flakes as you want or leave them out altogether. The balsamic is lovely in this filling and I love it with the rosemary. These are pretty messy to eat but worth every crumb! This filling would also work in a yeast dough as a calzone or in pie crust dough as a savory hand pie.

I have made these with and without cheese. They are delicious both ways. It just depends on whether you want to up the protein or you want straight vegan fare. Try my recipe for spanakopita if you like these.

Pineapple, Prosciutto and Rosemary

Three simple ingredients, one magnificent bite! Sweet, juicy, perfectly ripe pineapple + salty, creamy, smooth prosciutto + tender, aromatic, slightly pungent fresh rosemary = the best lunch I've had in weeks, maybe months. These would make a wonderful appetizer course, eaten with a knife and fork or make smaller versions with picks for hors d'eouvres. Share this phenomenal taste with all your friends!

Pineapple, Prosciutto and Rosemary
10 fresh pineapple spears, about 4 inches long
5 slices prosciutto
20 small rosemary sprigs, no tough stems
Cut prosciutto slices in half. Place a pineapple spear on the middle of the ham, top with 2 rosemary sprigs and wrap the ham. Serve at room temperature with rosemary crackers, if desired.

Hints: Make sure to remove all the peel of the pineapple, no rough spots. Prosciutto is so thin that it needs to be treated gently but a little tearing will not matter. I had fresh rosemary right off the shrub--SO GOOD!

A riff of the classic prosciutto with melon, but has a bit more acid with the pineapple. Glorious! Sorry but I'm excited about the new taste combo, if you couldn't tell.

Egg and Blackbean Crostini

Tasty and healthy way to use up those dyed eggs: Crostini. This version uses some mashed black beans for heft, some arugula for intrigue, some Romano for depth and the slice of egg adds richness. I think you will love these!

Egg and Black Bean Crostini
1 sourdough baguette
1/3 cup extra virgin olive oil
1 large clove garlic, or two small ones
3/4 cup cooked black beans, drain but reserve liquid
1/4  to 1/2 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
18 to 20 arugula leaves
18 to 20 pieces shaved Romano cheese
5 or 6  hard boiled eggs, sliced about 1/4 inch thick
cracked pepper
Cut the bread into 1/4 inch thick slices. Heat half of the olive oil in a skillet over medium high heat. As oil is warming, smash the garlic and add half to the pan, stirring frequently. When the garlic is golden brown, remove it from the oil and discard. Place half the slices of bread in the pan and toast for a minute or two. With tongs, turn bread and toast the other side. Remove to a paper towel. Repeat the process with the remaining oil, garlic and bread. Mash the black beans in a small bowl. Use some of the reserved liquid to the mash to make it spreading consistency. Add salt to taste. Stir in the hot pepper sauce. Spread each crostini with 2 to 3 teaspoons of the black bean paste. Top this with an arugula leaf and shaved Romano. Finish with the egg slice and some cracked pepper. Serve at room temperature.

Hints: The bread will soak in the garlic oil as you toast it and allowing it to sit on a paper towel will leach some of the oil back out. Use canned black beans or home made and use the salt and hot pepper sauce according to your taste. The arugula leaves can be different sizes, use two if needed to cover the bean spread. I shave the Romano with a vegetable peeler; use more than one piece if they are broken or small. If you have a preferred way to perfectly boil eggs, great. If not, try putting the eggs in warm water then placing on the stove and bringing to a simmer, not a full boil, and cooking for 20 minutes. Then drain and run cold water over them for a couple of minutes. This method works for me but I am open to suggestions if you have a better way. I use only egg slices that have some yolk in them for the crostini.

Sophie and I had these for lunch yesterday (half a recipe) and we really enjoyed them. I think they would be great for an appetizer buffet. Only one more Easter egg left to use. I think I will boil some more soon. Eggs are great. Full of protein and easy on the budget, they add flavor and body to all kinds of things. A quick and nutritious snack, (deviled or plain). A beautiful sandwich. A delightful crostini!

Cream of Spinach Soup

Springtime is here! It has been a long, hard winter. Spinach is a favorite green that is traditionally harvested in the spring. This soup is simple, quick and it tastes fresh. It is a lovely brunch dish or can be served as a first course for lunch or dinner.

Cream of Spinach Soup
1/4 cup butter
1/4 cup flour
3 to 3 1/2 cups milk (depending on how thick you want the soup)
2 cups finely chopped fresh spinach
1/4 cup finely chopped fresh basil
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
Make a roux by melting the butter in a sauce pan. Add flour and stir for 2 to 3 minutes until the edges are beginning to brown lightly. Whisk in milk slowly to avoid lumps. Cook and stir until thickened. Stir in spinach, basil, nutmeg and salt. Cook for 5 minutes, stirring frequently. Serve warm.

 Hints: Make sure to get the spinach chopped finely otherwise there will be great hunks of it hanging off soup spoons. This recipe can be doubled easily. It holds well for a while on a low simmer. The fresh basil and nutmeg are a wonderful flavor combination with the spinach.

Another favorite Springtime soup is Cream of Asparagus. The days are wonderful and the nights are still a bit shivery. Just right for a cup of soup and a grilled cheese sandwich. Soon there will be ice cream and lemonade weather but for now, a bit of soothing warmth is still nice.

Mushrooms Stuffed with Chickpeas

Chickpeas, garbanzo beans, ceci beans--what ever you call them, they are great. Love them in humus, in chili, in salads, toasted with spices. Here, they star as the main ingredient in a vegan stuffed mushroom. But please don't reserve them for Vegan status only. Everyone will love them! These fabulous little bites are drenched with flavor. Using mostly pantry items, they are easy on the budget as well.

Chickpea Stuffed Mushrooms
18 to 20 mushrooms, about 1 1/2  inches across
3/4 cup cooked chickpeas, divided (about half of a 15 oz. can)
1/4 cup extra virgin olive oil, divided
1 clove garlic
1 cup chopped fresh spinach
1/4 cup cooked brown rice or quinoa
1/2 teaspoon kosher salt
1/2 teaspoon ground sage
1/2 teaspoon coriander
1/8 to 1/4 teaspoon red pepper flakes
Heat oven to 350 degrees. Rinse mushrooms quickly under running water. Break stems out of mushrooms and discard (or save for another use). Place mushroom caps on paper toweling to dry. Measure 1/4 cup chickpeas into a small bowl. Add 1 tablespoon olive oil and mash with the back of a fork until smooth, set aside. Lightly chop the remaining chickpeas and stir them in with the mashed ones. Smash, peel and mince the clove of garlic. Heat a small skillet over medium high heat. Add remaining olive oil. When oil is shimmering, stir in garlic and spinach. Cook and stir for 1 minute. Add rice, salt, sage, coriander and red pepper flakes. Saute for another 4 minutes, stirring often. Stir saute mixture into mashed beans. Fill each mushroom cap with 2 to 3 teaspoons of filling and place into an oiled baking dish. Cook for 20 to 25 minutes. Serve hot or warm. (These can hold prior to baking for an hour or two. Cook an additional 5 minutes or so.)

Hints: I use baby portabello mushrooms. Using a full size portabello would be nice, too. They may need to cook another 10 minutes or so. I like to rinse off the mushrooms quickly, not letting them soak at all. But if you prefer, just wipe them off before using. The spinach should be nice and dry as well. The only liquid you want is from the oil and the mushrooms themselves. Pack the filling in lightly so that the mushroom caps don't break. Add more olive oil to the stuffing mixture if it seems too dry. Use the red pepper flakes according to your desired spiciness. This recipe can easily be doubled, using a larger pan for the saute.

I think mushrooms are delightful! They have more protein than any other veggie, they are beautiful and bring nice texture and a rich, earthy flavor to any dish. Stuffing them with complimentary flavors is a delicious way to enjoy them. This version has lots going for it and should not be reserved for Vegans only. This recipe works fabulously in an appetizer array for a party.

Roasted Red Grape Salsa

Perusing my Pintrest connections introduced me to roasting grapes. Who would have thought taking lovely grapes and heating them up was a good idea? Well, I did. Genius! I thought. So off we went on a roasted grape adventure. The recipes that inspired me are here and here and are very nice ideas in my opinion. I intend to try them both. However I needed a buffet style dish and wanted to try making some flour tortilla chips, here is what happened--

Roasted Red Grape Salsa
4 cup small red grapes, rinsed and dried
2 tablespoons grape seed oil (or canola oil)
1/2 teaspoon kosher salt
1 1/2 teaspoons minced fresh rosemary
1 tablespoon sliced green onion
1 tablespoon chopped pistachios
1 cup crumbled bacon (cooked crisp)
Optional:Up to 1/2 teaspoon crushed red pepper or 1 tablespoon diced jalapeno pepper
crackers, chips, flat bread or toast for serving
Heat oven to 450 degrees. Toss the grapes with the oil and place in a single layer on a roasting pan. Sprinkle with salt. Cook for 15 minutes. Remove from oven and allow to cool completely. Transfer to a glass mixing bowl, using a rubber scrapper to get all the juices from the pan into the bowl. Stir in the rosemary, green onion, pistachios, bacon (and red pepper or jalapeno if using). Check for seasoning and add more salt if needed. Serve at room temperature with crackers, chips, flat bread or toast. (See hints for additional serving ideas.)

Hints: If your grapes are larger, you may need to roast them a bit longer. You can chop the grapes on the roasting pan or even puree them before you add the other ingredients if you want a smoother product. Adding the spicy peppers may be just what you are looking for but is not necessary to have a flavorful, intriguing dish. I think this would be good served over pork medallions or grilled chicken. Or smoothed over fresh mozzarella in a panini. It would also be awesome served over a block of cream cheese with crackers.

Here are the grapes on my roasting pan--roasting pans are different than cookie sheets in that they are battle scarred and tough looking. They have taken the heat in many situations and have developed the perfect patina for their calling in life. I admire my roasters, tough old soldiers!

Lemon Garlic Dip

Adding more veggies to your diet is great...but the downside may be what you eat with them. I had an opportunity to indulge in a veggie tray last week but the dip was a ranch type that was loaded with salt, preservatives and unpronounceable chemicals. Coming up with a healthier dip that used real ingredients presented itself as a challenge. Here is the result. (Works great as a dip for Rice Crackers, too.)

 Lemon Garlic Dip
1/2 cup Greek yogurt
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 garlic clove
Zest from 1/2 lemon
3/4 teaspoon kosher salt
1/8 teaspoon white pepper
Optional: up to 1 tablespoon minced fresh herbs such as parsley, chives, rosemary, sage, thyme etc.
Optional garnish: 1 ounce finely grated Colby Jack cheese or chopped pistachios
Place yogurt, sour cream, mayo, mustard in a bowl. Using a micro planer, grate peeled garlic clove over the top. Zest lemon with planer as well. Add salt, pepper and herbs if using, then mix thoroughly. Top with garnish if desired. Serve with prepared veggies.

Hints: I didn't have any fresh herbs for this photo session but they would be great addition if you have them. Some herbs will be stronger than others so watch how much you add. You can serve these in individual portions or present as a traditional tray. Taste to see if you need more salt. Use Miracle Whip instead of mayo if desired, the result will have a hint of sweetness. Refrigerate left overs soon after serving.

With Colby Jack cheese garnish

With chopped pistachio garnish

Probably healthier than packaged ranch dip mix, definitely much fresher tasting. Raw veggies are delicious on their own but a bit of dip adds a complexity of flavor that our palates appreciate. Try this dip with crackers, as a sandwich spread or as a base for a salad dressing.

Lettuce Wraps w/ Cauliflower

I've shared some lettuce wraps before, with beef. They are tasty but quite different than the lettuce wraps you get at Oriental food restaurants. Here is an Oriental inspired type I made last week that turned out to be scrumptious. Lots of good for you veggies and a hot sauce you can use for other dishes, too.

Chicken Lettuce Wraps
2 chicken breast halves, raw meat cut into 1/2 inch dice
1/2 teaspoon toasted sesame oil
2 teaspoons plus 2 tablespoons soy sauce
2 tablespoons coconut oil (or peanut oil)
1/4 cup grated carrot
1/4 cup minced onion
1 minced garlic clove
1/4 cup finely diced celery
1/2 cup finely diced red bell pepper
1 cup chopped cauliflower
1/2 cup shredded purple cabbage
2 teaspoons freshly grated ginger root
1/2 teaspoon coriander
1/8 teaspoon red pepper flakes
2 teaspoons cornstarch
Iceberg lettuce leaves, about 1/2 head
Roasted peanuts
Hot and Sour Sauce (see recipe below)
Pour the toasted sesame oil and 2 teaspoons of soy sauce over chicken. Toss to coat and set aside. Heat a wok or large non-stick skillet over high heat. Add the coconut oil to the pan. When the oil is hot, cook the chicken for 3 minutes, stirring occasionally. Once the chicken has begun to brown slightly, begin adding the veggies. Add the carrots, onions and garlic first. Cook for 2 to 3 minutes, stirring frequently. Then add the celery and bell pepper, cook and stir for another minute. Finally add the cauliflower, cabbage and ginger. Continue cooking, stirring frequently, while in a small bowl you whisk together 2 tablespoons soy sauce, coriander, red pepper flakes and cornstarch. Stir soy sauce mixture into chicken and veggie mixture. Cook and stir for 1 to 2 more minutes, check for seasoning, adding salt or soy sauce if needed. Serve with lettuce leaves, peanuts and hot sauce.

Hints: I used boneless, skinless chicken breasts and that was quick. I diced them while they were partially frozen which made it easier. While I prepared the rest of the ingredients, the meat thawed out all the way. Adding the ingredients at different times will make some of the veggies softer and some crisper, you can alter the order listed to get the veggies you want crisper added at the end. I have started keeping some ginger root in the freezer and love it! It grates so easily with my microplaner. Less fibrous end produce when grated and very fine. It doesn't get soft or mold like it sometimes can in the produce drawer of the fridge.

Hot and Sour Sauce
1/2 teaspoon toasted sesame oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 teaspoon honey
1 teaspoon hot pepper flakes
1/4 teaspoon cornstarch
Mix all ingredients together in a microwave safe bowl that has a one cup capacity. Heat in microwave for 1 minute or until the cornstarch is cleared. Stir and allow to cool before serving. (This recipe can be doubled.) This sauce could be used as a dipping sauce for pot stickers or chicken skewers etc.

This is a delicious dinner served with some black rice but would also make a great appetizer or snack. Serving the hot sauce on the side allows for everyone at the table to tailor their dinner to their heat tolerance (or lack thereof). Three of us wolfed the lettuce wraps and black rice down lickety split. And we all felt pretty good about it. A healthy dinner is a nice way to end a day or begin an evening.