Tomato Soup Like You Wish Campbell's Made It

Making your own tomato soup really is super easy I promise! Not quite as easy as opening a can and adding water to the concentrate but SO worth the extra (minimal) effort. Once you taste this fresh, zingy bowl of lycopene-packed goodness you'll never go back to the over-processed, corn syrup-laden cans of your youth. Except maybe every once in a while, for nostalgic purposes, but even then, you'll be disappointed.

As for that old best pal of tomato soup, the grilled cheese, you can easily recapture the experience of dipping the sidekick sandwich into your piping-hot soup (the way the soft part of the bread absorbs the sop while the toasty crust remains crunchy-joy!) by filling your soup bowl with toasted cubes of stale bread and topping your soup with copious shavings of cheese. It's actually easier than assembling and cooking a sandwich, and it makes you feel sorta sophisticated. Deconstructed, reconstructed, and all grown-up.

Tomato Soup!

1 28 oz. Can Organic Whole Tomatoes (preferably the Italian kind with the beautiful labels)

1 Medium Onion, chopped small

2-3 c. vegetable broth

2 cloves garlic, minced

1 tsp. sugar

2-3 tsp. balsamic vinegar

fresh basil (optional, minced), or dried (also optional)

olive oil

Other Options:

1-inch cubes stale, toasted bread

egg for poaching

parmigiano-reggiano, for shaving and grating

1. In a large, heavy-bottomed pot warm 1 Tbs olive oil over medium heat. Add onion and saute until it begins to brown, stirring occasionally, about 8-10 minutes. W

hile the onions are cooking, open the tomatoes and pour into a strainer set over a bowl. Break the tomatoes into chunks, setting the chunks aside while letting the seeds fall into the strainer. When the onions are tender and beginning to caramelize, add the tomatoes and their juices, along with the garlic and broth (start with 1 or 2 cups, depending on how thick you like your soup) to the pot. Bring to a boil, stirring occasionally. Turn down heat and let simmer for 10 minutes.

2. Turn off heat. Taste for salt and pepper, adding to taste. At this point you can puree the soup if you like it smooth, half puree it (as I do), or skip ahead to the ne

xt step if you prefer your soup brothy/chunky. Use and immersion blender to blend soup to desired consistency. Alternately, puree in a blender or food processor.

3. Add sugar and vinegar to soup, return to a low heat. Taste. Add a pinch more sugar if it is too tangy. Add chopped fresh basil, if using.

Optional:

4. Ladle 2 cups soup into a smaller saucepan, heat over very ow flame. Crack one very fresh egg (if you are serving one, otherwise add 1 1/2 cups soup per person, one egg per person) into the soup, cover tightly and cook for 3-4 minutes, until the white is set.

To serve:

Place about 1 cup of toasted bread chunks into your favorite soup bowl, top with 2 ladles full of soup, top with grated cheese. If you are adding the poached egg (a very good idea), carefully ladle the soup from around the egg and pour over bread. Slide the egg onto the soup, topping with cheese, salt and pepper, and a drizzle of olive oil. Tuck on in!

Preserved Lemon and Green Olive Relish

Until I found instructions on how to make quick preserved lemons I had always written them off as a pantry luxury item. I had a feeling that even if I could find them at the international grocery they wouldn't be as good as if I made them myself and I just have not had the time or piles of lemons required to make them as of yet. Preserved lemons add a delicious salty/citrus kick to middle eastern food; they are superbly strong and best when chopped fine, minus the pulp, which tends to get a bit slimy in the fermentation process.

Mix them into some thick yogurt to dollop on vegetables and couscous and spicy soups, or stir them together with fresh parsley, chopped olives and mint to use as a relish for fish, chicken, or tofu, as I did recently (my fish was mahi-mahi, my tangled green side dish was broccoli rabe- a complete meal- yay!)

Green Olive and Preserved Lemon Relish

(note: this recipe makes a pretty small batch, as I am only on person with one fillet to top. You can easily double or triple the recipe to suit your dinner)

1/4 cup cracked green olives, pitted and chopped

2 Tbs. preserved lemon, chopped fine

2-3 Tbs. each fresh parsley and mint, chopped

fresh lemon juice

olive oil

Mix all ingredients in a small bowl, add a drizzle of olive oil and just a twist or two of cracked pepper.

Quick Preserved Lemons

1 whole lemon, organic preferably, since you will be eating the peel

kosher salt

Thoroughly wash the lemon with cleanser of your choice (I treat it like a dish, using dishsoap and a scrub pad).

Slice both ends off the lemon, set aside. Slice lemon into very thin rounds, layer in a small bowl with generous sprinkles of salt between each layer, squeeze the juice from the lemon ends onto the slices. Cover and refrigerate for 20-30 minutes. Done!

Sprouts to Spite the Cold

... with flavors brighter than any feeble light the winter sun casts!

Staying indoors too much, saturating my mind-palate with flavors and ideas for foods, feeling mostly well but not my usual sprightly self... it must still be winter. January at that. How to snap out of my half-funk? Vegetables. Clean tasting with textures that challenge. Flavors invoking warm colors and foreign soils. It must be Indian, for what could be brighter than turmeric and ginger? Warmer than mustard seed and chile? Feel cleaner and healthier than steaming basmati rice and cilantro?
While hungrily leafing through Monica Bhide's book, Modern Spice, I found a recipe that brought together not only the flavors I craved, but that would also make excellent use of a bag of Brussels sprouts and a couple of misplaced turnips that had been languishing in my vegetable drawer for longer than I care to admit.
I steamed some basmati, chopped fresh mint and cilantro, and roasted tofu cubes in a paste of chickpea flour and olive oil for a little protein to round out the meal. It all came together in under an hour and filled my bowl and belly with enough warmth to get me through another few days of deep winter.


Brussels Sprouts, Leeks, and Curry Leaves
from Modern Spice

2 Tbs. Vegetable oil
1 tsp. black mustard seeds (not yellow American mustard seeds)
10-15 fresh curry leaves (I didn't have these so I omitted them and added a teaspoon of curry powder instead- not at all the same, but I was in a pinch! next time I'll get the real thing.)
2 whole dried red chilies, broken (I used one fresh chile because that's what I had)
15 Brussels sprouts, trimmed and cut into fourths (about 1 pound)
2 medium leeks, white and green parts only, chopped
2 medium turnips, cubed (my addition)
3 Tbsp. chopped toasted peanuts
1/2 tsp. turmeric
1/2 tsp. red chile powder
1 tsp. ground coriander
1/4 tsp. salt to start

1. Heat the oil in a large skillet over medium heat. When oil shimmers, add the mustard seeds, cooking until the seeds sizzle and pop. Add the curry leaves (if you are lucky enough to have them), chilies, Brussels sprouts, leeks and turnips, if using.
2. Saute for 5 to 6 minutes, until the vegetables begin to brown.
3. Add the turmeric, chile powder, coriander and salt. Stir thoroughly and cook for another 2 minutes.
4. Add a tablespoon or two of water, cover and reduce heat to low. Cook for 8-10 minutes, or until the vegetables are tender. Top with the peanuts and taste for salt (amazingly, I found I didn't need to add any extra salt). Serve over rice.
Delicious!

Side note: when I ate the leftovers the next night I made another of Monica's recipes, these Besan Crepes, which turned out to be the chickpea pancakes of my dreams. I'm dying to make them again to share with my chickpea-lovin' friends so let's make dinner together soon!

Do I have permission to gloss over the fact that I have not posted in waaaaaaaaaay too long and just pop up a little post here like it was a regular occurrence? Please? I won't even attempt to make excuses about being busy during the holidays or mention that I barely cooked a decent meal the entire month of December (thank you, Trader Joe's soup in a carton, for getting me through the holidays). Fine then, it's settled. Time for a blog post!

Let's start things off with one of the simplest pleasures of winter cooking: roasted vegetables. The same basic treatment can be applied to hardy winter vegetables and fruits and makes for a delicious side or salad topping or soup base. Start with a selection of sweet potatoes, turnips, butternut squash, rutabagas, apples, quince, new potatoes, celery root, yams, carrots, onions... pick a few that look good to you and get to peeling and dicing! Add some winter-y herbs for flavor bonus (rosemary, sage, thyme) if you'd like, but good ol' olive oil and salt and pepper is really all you need.

Here's a basic recipe to get you started.

Sage-Roasted Winter Vegetables

2 purple yams

1 sweet potato

3 medium turnips

1 quince (substitute 1 granny smith apple)

8 - 10 sage leaves

olive oil

salt and pepper

1. Peel all vegetables. Cut into 3/4 inch cubes. The more evenly cut the vegetables are, the more evenly they'll cook, this is the only semi-difficult step in this recipe. Place cubed vegetables in a large bowl and set aside.

2. Heat 3 Tbs olive oil over medium-high heat in a small skillet. Test to see if the oil is hot enough by putting a pinch of a sage leaf in. If it sizzles, the oil is ready to fry the sage leaves in. Add the sage leaves to the skillet, 3 or 4 at a time, turning after 30-40 seconds. Continue cooking on the second side for another 30 seconds, then pull from the oil and place on a paper towel-lined plate. Save for later.

3. Pour the now sage infused olive oil over the vegetables in the bow. Add 2-3 tsp. kosher salt and quite a few grinds of fresh pepper. Toss the vegetables in the oil and spread evenly on a baking sheet (lined with parchment or sprayed with pan spray). It is important not to crowd the vegetables or have them piled on top of one another, otherwise you won't achieve the crispy edges and browned skin you desire!

4. Place the pan in a 350 degree preheated oven. I like to put an ovenproof dish filled with about an inch of water in the oven when roasting- I find it gently steams the vegetables so they cook through and you don't end up with a caramelized outside and crunchy inside. Roast for 20-25 minutes, stirring with a spatula after about 15 minutes. Cooking time will vary depending on the size and density of your vegetables. Test with a fork for tenderness.

5. To serve, top with the fried sage leaves, crumbled, and a little more salt and pepper. So good!

As Promised, More Apple Ideas!

This apple-rific recipe is super easy and takes only minutes, minutes I say, to throw together and slide in the oven. They travel well and are an ideal treat to serve as a light dessert or snack with tea. The thinly sliced apples conceal a mixture of crystallized ginger, toasted pecans, brown sugar and spices. I chose to mix the varieties of apples I used not only for looks, but to get a nice contrast in flavors between the sweetness of a Jonathan and the tart Granny Smith. You can use all one kind of apple if its easiest, but I recommend mixing it up! you might also experiment with omitting some of the sugar and spices and instead use a sharp cheddar cheese as a nice surprise.

Apple-Puff Pastries

6-8 squares (5 inch) frozen puff pastry, thawed (or thaw one sheet puff pastry and cut into squares)

1/3 c. light brown sugar

1/2 cup pecans, toasted and chopped

1-2 Tbs crystallized ginger

cinnamon, nutmeg, allspice

butter, melted

6 or so apples: Jonathan, Granny Smith, Fuji, etc.

1. Heat oven to 350. Peel Granny Smiths and core; slice into 1/8 inch (very thin) slices. Leave the skins on some of the other apples for contrast. Core and slice thinly, set aside.

2. In a small bowl mix the brown sugar, chopped pecans, a few dashes of each spice, and the ginger. Place puff pastry squares on a parchment lined baking sheet. Brush each with melted butter and don't be shy. Sprinkle each square with 1-2 Tbsp. sugar mixture. Top with apple slices, starting at the back of the pastry and layering forward, alternating apple varieties.

3. Bake for 15- 20 minutes or until puff pastry is puffed and gold

en-brown on the edges. Cool completely if you wish to cut them in half before serving. They are good at room temperature but would also be great

hot out of the oven and topped with vanilla ice cream (or cinnamon!) or whipped cream.

On the last of the truly warm October days I hopped in the car with some dear friends and headed out to Mills Apple Farm in Marine, Illinois, with the intention of picking, munching on, and getting inspired to cook with oodles of apples. A bumpy ride through the orchard found us ducking under and climbing on apple trees, filling our bags with the tastiest, crispest Jonagolds, Granny Smiths, Gingercrisps, and Jonathan apples. When we weighed up at the country store we found we had bagged over 30 pounds of fruit! Attribute our overzealous picking to the intoxicating weather, the endless rows of picture-perfect fruit-laden trees, or just our healthy appetites, it didn't matter. We all knew we were set on apples for a while. Nothing like being overwhelmed with goodness, right? So with a box of fresh apple cider doughnuts nestled in the console for a snack on the ride home we hit the road back to the city and to dinner.

While picking apples in the bucolic Illinois countryside was absolutely lovely, my favorite part of the day was (big surprise) dinner. Not just because it was delicious in every possible way, but because it was the product of sharing resources and skills between friends. As one who usually cooks alone and for one, the experience of sharing a kitchen and a good meal is a true treat.

I grabbed a few things from my fridge on my way to my Nick and Amber's house: new potatoes from my dad's garden, three bulbs of baby fennel from the farmer's market, and fresh shiitake mushrooms. I had a few ideas circulating in my head but knew I'd appreciate the suggestions and perspectives of my kitchen-mates (read: I am terrible at making decisions and relish the opportunity to avoid such problems). To roast the fennel with the potatoes and mushrooms? Throw in the apples too? Or to make a warm slaw with the fennel and a few tart apples to top the pork chops Nick was grilling? Lucky for me, Amber is good at making food decisions and sticking to them and she was enthused about the slaw. I set to work trimming and chopping, Amber stood stove-side and flavored and sauteed the slaw as I passed her the basic ingredients, which she deftly augmented with ingredients from the pantry.

Framboise was sipped, the grill was fired up, the potatoes and mushrooms were blanketed in a snowfall of finely grated Romano, baby Emerson nibbled cheese and kept mom on her toes...

And dinner was served!

Apple-Fennel Slaw:

olive oil

3 bulbs baby fennel, or 1 large, diced; chop 2 Tbsp. fennel fronds and reserve

2 tart apples (we used Granny Smith), diced

1/2 cup diced yellow onion

1-2 slices turkey bacon

honey

cider vinegar

s+p

1. Heat 2 tsp. oil in a lrge saute pan. Add bacon (whole slice) when oil shimmers, fry bacon until crispy and the fat has been rendered out. Pull from the pan and set to drain on a paper towel. Chop when cool. Add onion to the hot pan, saute 2-4 minutes or until onion begins to appear translucent. Add fennel and garlic, seasoning with salt and pepper, and cover, sweating 10 minutes, or until fennel is tender but still slightly crisp.

2. Uncover pan and add the apple, a drizzle of honey and 2 Tbsp. cider vinegar. Saute 5-7 minutes more, or until vegetables are glazed. Taste for seasoning. If too tart, add a bit more honey. If too sweet, add a bit more vinegar and pepper. Stir in fennel fronds. Done!!

Roasted Potatoes with Mushrooms:

Mixed new potatoes: I used a mixture of baby yukon golds and red potatoes, with an estimated 4-5 small potatoes per person

Fresh shiitake mushrooms (about 1/2 pound)

olive oil

1 Tbsp. fresh thyme and/or sage, chopped fine

Romano for grating

Salt and Pepper

1. Prehaeat oven to 375. Wash and trim potatoes. Using a sharp paring knife, cut potatoes in halves or quarters (a little larger than bite sized) and put in a large bowl. using a damp paper towel, clean mushrooms of any dirt. Trip stems and cut mushrooms in half. Place in the bowl with the potatoes. Drizzle potatoes and mushrooms with 3 Tbsp. olive oil, toss to coat and spread evenly over a large baking sheet. Sprinkle with salt and pepper.

2. Roast Potatoes and onions for 20-25 minutes, stirring once or twice. When potatoes are tender, pull the pan from the oven and liberally shower with grated romano and chopped herbs. Roast 5-7 minutes more, until cheese begins to turn golden in spots.

Its Never Too Late (in the season) to Grill!

I worked in catering for a while and we would have the grill fired up on our small back patio until it was so cold the gas burners couldn't force the temperature of the grill up high enough to cook a mushroom or a shrimp, so don't tell me grilling season is over! Don't tell me! Grilling into the evening at this time of year may require a headlamp or more oil for your tiki torches but so what! It's worth it. I know you agree.

One super-cool-food-trick I mastered this summer is grilling flatbreads and pizzas. Most people I talk to have "always wanted to try" cooking pizzas on the grill but seem a little hesitant at the idea of throwing perfectly soft pizza dough over a charred metal grate hovering just inches from sinister flames and glowing coals. Seems like it would fall through the grate and to its demise-- and make a mess and you'd end up hungry and pizza-less, right? Well, it's just not like that. The dough is sturdy enough to hold up for the few minutes it takes to form a nice crust before you flip it. phew.

The key here is prep work and proper flame. You want to have all your ingredients at the ready, tools, too, and to make sure the heat on the grill is at a medium. Otherwise, it's a snap! And oh so very tasty. So very very tasty. I will give a list of possible topping combinations for inspiration, or you can leave them plain and serve alongside dips, relishes, and cheese boards.

Grilled Flatbreads for the Apprehensive

1 1/4 c. warm water
1 tsp. active dry yeast
3 c. whole wheat flour (or all purpose or a blend)
2 tsp. kosher salt
5 tbs. olive oil (give or take)
Spice, herbs, seeds (If you are making flatbreads- I used thyme and toasted sesame seeds)
Pizza toppings, prepared in advance (see notes at the end of the recipe)

1. Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Meanwhile, whisk 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Turn out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes. (Dough will to look smooth)

2. Oil (or spray with Pam) a large bowl. Add dough; turn to coat. Cover with a clean dish towel. Let dough rise until doubled in volume, about 1 1/2 hours. Gently "punch" down dough (to deflate it); divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval or misshapen island-looking thing. (nothing wrong with the rustic look)

3. Get your grill ready! (medium heat).Brush one side of rolled dough with oil and carefully transfer to the grill, oil side down. You can work two to three at a time, depending on the size of your grill. Grill each flatbread until cooked through (it will feel firm) and golden, 2-4 minutes. For pizza-style: After you flip the bread add your toppings and shut the lid on the grill for 2-4 more minutes. Done! For flatbread-style: After you flip the bread brush with oil and sprinkle with salt, pepper, seeds, herbs, etc. Transfer hot flatbreads/pizzas to a cutting board to cut into wedges and serve.

Note: As with pancakes, the first attempt is usually not the prettiest, so please try one at a time before you go crazy and so you can find your pace and technique. Also this will give you the opportunity to taste test the fist finished product, which is of utmost importance!

Toppings. you say? I'll show you toppings!!!!
- thinly sliced, roasted sweet potatoes, rosemary, parmesean or crispy proscuitto
- grilled, chopped eggplant, parsley, tahini drizzle and smoke paprika
- bleu cheese, toasted walnuts, sauteed rapini
- grilled zucchini slices, ricotta salata or feta, fresh greens before serving
- grilled mushrooms, fontina cheese, extra cracked black pepper
- now tell me your ideas!

Two Simple Ways to Unburden Yourself of Tomatoes

It is the end of an unseasonably cool summer and the tomato bounty has come a bit late but is a bounty nonetheless. I am all too happy to scoop up what I can of that bounty to eat fresh everyday (I work tomatoes into two meals sometimes), and to preserve as much as I can for impending leaner times, when I'm wrapped in scarves and roasting root vegetables, longing for the ray of sunshine that is a warm summer tomato, sliced and salted, juices running down my chin!

Here are two very simple recipes to help you clear your counters and windowsills and ease the panic caused by the thought of letting just one of those gorgeous tomatoes rot and go to waste (think of the farmer! the wasted photosynthesis!! the hours of weeding and wrestling tomato cages!). Start with delicious tomatoes, add simple ingredients with minimal work (ok, sort of minimal) and you can enjoy summery goodness just a little while longer.

Oven-Dried Tomatoes

Fresh from the vine Roma tomatoes (as fresh as possible, you get the picture)

Garlic cloves

Fresh thyme, rosemary, basil, sage, oregano

Good-quality olive oil

Salt and freshly cracked pepper

1. Preheat oven to 200 degrees. Wash tomatoes and set in colander to drain.

2. Peel garlic cloves and slice as thinly as possible (is it Goodfellas where the Italian mob boss slices garlic with a razor blade in prison?). Wash herbs.

3. Trim the tomatoes of their step and slice in half lengthwise. Place skin side down on a parchment-lined baking sheet. Sprinkle each tomato with salt and cracked pepper. Drizzle with olive oil. Place 1-2 slivers of garlic on each tomato half. Top halves with an herb sprig or leaf (I don't usually use two herbs on the same tomato half but who says you can't?).

4. Place in oven and bake for 4-5 hours. I would tell you to ignore the tomatoes at this point but you won't be able to because your house will be filled with the smells of garlic caramelizing!

5. Once tomatoes look slightly shriveled and have lost about 1/3 of their size remove them from the oven to let cool. To store you can layer them between parchment or wax paper in a reuseable container (if you plan to ea

t within a week) or store them in a sterilized jar covered in olive oil (for a longer shelf time).

To serve: whole or chopped on toast, with fresh ricotta or parmesean; chopped and tossed with pasta and the aformentioned cheeses; on a sandwich (rare roast beef and arugula?? a sophisticated griddled cheese?); as an appetizer with proscuitto on crostini...

On to the next.

A recipe by Donna Hay. She just totally rocks and I have always had great success with her beautiful, simple recipes. They call her the British Martha Stewart but I think she's better.

Roast Tomato, Chili and Balsamic Relish

6 tomatoes, halved (I used a mixture of roma and better boy)

2 Tbs olive oil

3 Tbs balsamic vinegar

cracked black pepper

1 Tbs olive oil, extra

1 onion, chopped

3-4 red chilies (I used thai red chilis), seeded and chopped

1/2 cup balsamic vinegar, extra

2 Tbs brown sugar

1. Preheat the oven to 400 degrees. Place the tomatoes on a baking sheet, cut side up, and drizzle with the oil and vinegar and sprinkle with pepper. Bake for 30 minutes or until the tomatoes are soft and browned on the edges. Cool and roughly chop.

2. Place the olive oil in a skillet over medium heat. Add the onion and chilies and cook for 3-4 minutes or until the onion is soft. Add the tomatoes with their juices, the extra balsamic vinegar, the sugar and salt and simmer 15-20 minutes or until thickened.

Done!

Store in sterilized jars for up to 3 months.

Serve as a condiment to grilled meats or vegetables or add to shell beans as you cook them for a yummy bakes-bean-like twist!

Seriously, both or these recipes are just fantastic and would make great gifts as that treasure jar you keep in your fridge and pull out to make a weeknight dinner or mundane lunch special!

Cantelope White Gazpacho

Isn't actually white. More of a light shade of apricot, and a color I saw in the sunset minutes after eating this delicious soup!
The lovely melon I used was grown near Carondelet, Illinois and perfumed my kitchen with it's sweet, musky aroma as soon as I cut it open. They say the best melons should be heavy for their size, betraying the amount of water and sugar contained within their tender flesh. The skin should be firm but not rock hard, and should be fragrant when you get your nose up close and take a deep breath. These rules are not hard and firm, as I have picked a bad melon or two in my time (nothing more disappointing than a mealy, mushy watermelon, I tell ya), so trust your instincts and know you're taking a gamble, but one that could pay dividends!
This was my first attempt at white gazpacho. I've seen quite a few recipes for it, and I followed what I determined to be the basics: country bread, blanched almonds, garlic, water, and a smidge of sherry vinegar combined with a fruit (sometimes white grapes) or pale vegetable (generally steamed cauliflower). Never one to stick to basics, I eyed my tender cantelope and imagined it whirled together with the creamy almond/water slurry, it's sweet, musky flavors challenged by the sherry vinegar, at once light and thick and cool.
A late summer sunset, indeed!
To have some fun with contrasting textures, I made a garnish of toasted breadcrumbs and slivered almonds and also salted chopped cucumber. It sent my head spinning and my spoon swirling!

4 cups fresh cantelope, cut into large cubes
2 small or one large clove garlic, roughly chopped
2 small or one large shallot, minced
1 cup cold water
1 cup plus 1/2 cup blanched slivered almonds
1 cup white bread cubes, crusts removed (preferrably a baguette or country bread)
2 tsp. Sherry vinegar
2-3 tsp. agave nectar (depending on the sweetness of your melon)
2 Tbs olive oil
garnish/topping:
1/2 c. large bread crumbs (from the same bread you used for the soup)
1/2 cup cucmber, peeled, seeded and cut small
salt/pepper
spanish smoked paprika (optional)

1. Heat 1 Tbs olive oil over low heat in a small saucepan. Add garlic and cook 2-3 minutes until softened but not browned. Let cool.
2. Add water, shallots, sherry vinegar and almonds to blender. Puree until smooth. Add cooled garlic and oil, melon, and agave. Puree again until smooth. Add remaining Tbs of olive oil and salt and pepper to taste. Chill for one hour, while you make the garnish.
3. For the garnish: place chopped cucumber in a small bowl and cover with salt. Chill while you make the soup. When you are ready to serve the soup, rinse and drain the cucumbers. In the same saucepan you heated the garlic/oil in, toast the breadcrumbs and almond slivers together, seasoned with salt, pepper, and a pinch of smoked paprika until browned and crunchy.

Pour a generous scoop into a lovely bowl and top with the warm breadcrumb mixture and a sprinkling of cucmber. Amarinated calamari (or bean) salad and a hunk of crusty bread would make excellent serving friends!

Oh but I do go much too long between posts...
I have missed writing about spring's bounty! about strawberries I picked myself and the sorbet that followed (now consumed)! But I will not miss writing about asparagus! I have been told by my friends at Scharf Farms that their vitamin-logged tender green stalks will be available for one more blessed week. I have eaten a bounty of Scarf Farms' asparagus this season and although I will likely never tire of it's sweet green flavor, I was looking for a new way to enjoy it last night. To add a new flavor or dimension via sauce or saute. Leafing through Marcella Hazan's "Essential of Italian Cooking", I found a recipe for an anchovy vinaigrette that grabbed my attention by virtue of its simplicity and availability of ingredients.
I had already planned on making Buttered Herb Orzo (recipe below) and grilled chicken salsicca, I just needed that interesting extra flavor that would take the asparagus from my grill pan and humble kitchen to the arbor-covered outdoor farm table of my fantasy estate in Umbira.

And it did.

Warm Anchovy Dressing
Adapted from "Essentials of Italian Cooking" by Marcella Hazan

2 Tbs extra virgin olive oil
1 clove garlic, minced
anchovy paste
1/2 tsp. red pepper flakes
1/2 tsp. fresh thyme leaves

Warm olive in a small saucepan over low-medium heat. Add 1 - 1 1/2 inches of anchovy paste from the tube and 1/2 tsp red pepper flakes. Continue heating until anchpvy paste dissolves. Add minced garlic and thyme leaves and swirl to distribute. After 30 seconds turn off heat and cover. The garlic will finish cooking and all the flavors will come together as the oil cools.
Serve as a drizzle over grilled asparagus.

* This sauce adds a tangy, earthy note and a lot of depth and would be delicious on fish, sauteed greens, or anything that years for a little more "meatiness". You can adjust the amount of anchovy paste to taste.


Now on to the rest...

Supremely Herbed Orzo
or
All Herbs I Could Find in My Yard/Fridge with Orzo and Liberal Amounts of Butter

1 - 1 1/2 cups Orzo, cooked according to package instructions
1 cup chopped fresh herbs (I happened to have sweet basil, greek basil, mint, lemon thyme, and oregano)
1 cup chopped fresh arugula
1/2 cup chopped fresh spinach
1 large or 2 small cloves garlic, minced
2 big Tbs unsalted butter (yes mom, i used that much butter for real! can you believe it!?)
2 tsp olive oil
salt and pepper

1. Wash, dry and chop herbs before measuring them. I pile them all together on my cutting board and run my knofe through, then pile them back up and chop again, repeating until they are in (fairly) equally small pieces. It takes a bit of time but is actually very soothing as your knife makes a nice sound as it runs through the piles of leaves. I also recommend a very sharp knife so your cuts are as clean as possible which will help keep the essential oils in the herbs and not on your cutting board.
2. Heat olive oil and 1 Tbs butter in a large saucepan until butter foams. Add garlic and saute briefly. Add herbs, spinach and arugula. Saute 1 - 2 minutes or until herbs/leaves begin to wilt but are still bright green. Add orzo and 2nd Tbs butter. Turn off heat. Stir thoroughly, as the herbs will tend to cling together for fear of distribution! Liberally salt and pepper. Taste. Salt some more if you're like me.
3. Serve it up, topped with a little crumbled goat cheese, feta or parmesean. mmmmm. butter.....

An Early Mother's Day Gift, a few months late!

This post is dedicated to my dear sweet mum, who has been waiting patiently for this recipe, ever since I wowed her with it last summer.
This is a go-to meal without a doubt. It is easily customizeable to whatever season or state of the produce drawer, provided you have a few staples. In the recipe I will include a few options/substitutions you might try and please feel free to go with your whims here.
So here it is, Mum, Pasta Puttanesca! Eat it outside and you could call it al fresca! Ha!


1 can good-quality albacore tuna (the albacore is a must), drained
1 orange, zested and juiced
1 can tomato chunks ( I used san marzano but you can use something more conventional)
1 -2 cloves fresh garlic, minced
1 large shallot, minced
1/2 bulb fennel, sliced thin
1-2 carrots, chopped quite small
mixed olives (I used a mix of kalamata, green, and oil cured), sliced lengthwise
a splash of red wine (I save the bottles I don't finish in the fridge to use for cooking)
olive oil
2 cups penne pasta (I use whole wheat but semolina works fine, too, also rigatoni or linguini would work well), cooked according to package instructions
1 cup fresh chopped parsley

1. Heat 2 Tbs. oilve oil in a large skillet. Add garlic and shallot, keeping the heat low enough that the garlic doesn't turn brown. Add the fennel and carrots and saute until the vegetables begin to sweat and soften. Add salt and freshly ground pepper, saute a few minutes more. Add the tomatoes and most of the tomato juices, 1 Tbs of orange zest, a splash of red wine, and the juice of half the orange (you can squeeze the juice directly into the sauce if it is seedless), and about 1/2 cup chopped parsley. Stir and set to simmer for 20 - 25 minutes. Taste for seasoning. The sauce should be sweet and thick with a hint of orange. If the sauce is not thick enough, simmer another 5 minutes. If it is too tangy you can add more orange juice and even a pinch of sugar.
2. Add the drained tuna, olives, and the remaining parsley to the sauce, along with the cooked pasta. Stir to coat. Serve! Easy!

Inspiration Returns in a Fuzz-Lined Beanpod

I felt like it had been a long time since the thrill of kitchen inspiration had blessed me with a visit. Like I'd eaten too much leftover soup and meals grabbed on the go. Thankfully I saw the light (literally, in the form of the sun, finally illuminating the flowers and tree buds), and felt the offer of spring on the 40 mph winds that seem to be incessantly blowing through my fair city. Adding to my springtime bliss was a blessing of fresh fava beans in the produce section of the international grocery. Californians may take fresh favas for granted but we here in the midwest have to grab 'em when we can and commit their green, marshy flavor to our palettes' memories as they are not so easy to come by (or to prepare for that matter). I for one enjoy the challenge of shelling any bean and so don't mind the double-shelling favas require. Give me a seat on the porch and a bucket of beans, some iced tea (or beer) and I'll be quite content.
Digression!
So, Fava beans and mint and pecorino are a classic combination of springtime flavors. I decided to add some shittake mushrooms; I have been thinking about marinated mushroom salads lately and I like the contrast of dark, woodsy mushroom flavor against the bright green bean flavors, to say nothing of the grassy, buttery zip of the crumbled pecorino. Tie it all together with a simple dressing of mint, honey, and lemon juice, toss, marinate for a bit, and there you have it. I could parallel a spring day here: bare brown branches represented by the mushrooms, dark greening grass of fava beans, lemon sunshine, and tender green leaf buds as mint. Corny?
Yummy.
Fava Bean and Shittake Salad

1 pound Fresh Fava Beans, peeled (If I had to substitute something here I think I'd reach for shelled edamame)
1/2 # fresh Shittake mushrooms
2 oz. pecorino romano, crumbled
fresh mint
honey
lemon
1 tsp. fresh garlic, minced
olive oil

1. To prepare the fava beans: open the shiny green pods and collect the beans in a bowl. Blanch the beans in boiling salted water for 1-2 minutes, then plunge into an ice water bath. Drain. Use your thumbnail to puncture the light green skin surrounding the bean, then give a little squeeze. The innermost and true fava bean should slip right out.
2. Clean, destem, and cut the shittake mushrooms into about 1/5 th inch slices. Saute in a tablespoon or two of hot olive oil, turning after few minutes and making sure all the mushroom slices get browned on both sides. Set aside.
3. While the mushrooms cook, (or better yet, before you clean the mushrooms) combine the garlic with 1-2 Tbs olive oil in the bowl you will mix the salad in. Let the garlic rest in the oil until you are ready to assemble the salad. When you are ready to add all the other ingredients, use a fork or spoon to pull most of the garlic out of the oil. (The garlic will have lent some of its flavors to the oil, leaving you with a hint of garlic- I use this technique often when making dressings)
4. Whisk 1-2 tsp. honey and the juice of one lemon into the garlic-infused olive oil. Season with salt and pepper. Taste. Add more honey if the lemon juice is too pithy and overpowering. Add the shelled fava beans, sauteed mushrooms, and pecorino crumbles* into the dressing. Add 1/2 cup chopped mint and toss it all together. Taste again for zip, sweetness, and seasoning. Let rest for an hour or more before serving for tastiest results.
*to crumble the cheese, set it out and let it come to room temperature, then poke with a fork and give a little twist. The cheese will break apart into natural chunks, which will look natural and add an interesting texture to the salad.

Addendum. Is that the right word?

So, when I served the apricot soup I just posted (boasted) about I served it with a refreshing crunchy little salad. I hesitated to blog about it only because I hesitated to make it in the first place- enough time to throw it together before the soup is done? no. yes! save it for later. Toss it (in the dressing, not the trash) and serve it! umm...

Ok so I went through with it and was glad I did. The soup and roasted vegetables are fine alone, but a little refreshing salad bite between warm savory bites is good too. I could have served it as a first course but my timing was off.

About Chinese black radishes- first of all, if you can't find them in your local international grocery you can substitute daikon or regular red radishes. I find black radishes to be less spicy and more bitter than the

 red radishes you are used to getting at the grocery or farmer's market. They are considered to be medicinal by many Asian cultures and are said to treat gall bladder and liver problems. Hungry yet? Just know that black radishes are crunchy, spicy/bitter like a good strong mustard and very refreshing. Salt mellows their flavor, and I mix them with shredded apple and orange juice in this salad to tame them a bit.

This salad would also be delicious on top of crostini spread with ripe avocado.

Black Radish and Apple Salad with Orange-Sage Vinaigrette

2 black radishes, peeled*

1 apple, cored and quartered (choose a sweeter, firm variety)

1 orange, washed

1 tbs fresh minced sage

2 tsp honey

olive oil

salt and pepper

1. Zest 1-2 tsp of the orange into a large bowl. Cut the orange in half and squeeze about 1/4 cup of the juice in to the bowl, discarding any seeds. add honey and sage and a sprinkle of salt. Stir until the honey and salt are dissolved. Add 2 tsp. olive oil and stir.

2.Using a box grater or hand held grater, shred the radish and apple onto the vinaigrette and toss. Taste for sweetness, adding a little more honey if desired. (Best if made a couple of hours prior to serving so the flavors can come together)

*note: if you are using conventional radishes you do not need to peel them or shred them; you can simply cut them into thin slices, as they are much more tender than the black radishes.

A persistent challenge, a quiet call to arms.

Such was the presence of a package of dried apricots in my pantry. They were a little drier and more leathery than the dried apricots I prefer to snack on, but a little too orange in the dark of my pantry to ignore. I had a thought: a warm savory soup. I googled "apricot soup" and found a few recipes, mostly armenian in origin, that paired said dried apricots with red lentils and a few spices, some adding a lemon squeeze or dollop of yogurt at the end. I wanted to use buttermilk, thinking how nice the mellow tang would be with the rich sweetness of the meaty apricots. If it were summer I would probably have made an apricot-buttermilk sorbet but I'm glad for the winter's-lure of the soup pot, because this dish is a winner. 

Also on hand that night was a head of cauliflower, some eggplant rescued from the produce bargain-bin, and a jumbo-sized can of chickpeas. And some Chinese black radishes, which I may get to later...

Anyhow, the roasted vegetables (tossed with cumin, toasted 'til crunchy) were the perfect sidekick for the smooth, mellow soup. Don't be afraid of a little fruit in your soup bowl, it's better than a little soup in your fruit bowl, right?

Ha!

Apricot-Buttermilk Soup for a Thursday, for Sharing.

(adapted from The Soup Peddler's Slow and Difficult Soups by David Ansel)

1 tbs extra virgin olive oil

1 large onion, diced

3 small carrots, peeled and chopped

2-3 tsp. dried cumin

1 1/2 cups red lentils

3 cups vegetable broth

2 cups water

6-8 ounces dried apricots, chopped

1 cup buttermilk

salt!

1. Heat olive oil in your favorite soup pot. Add onion and carrot and cumin and saute 8-10 minutes, or until the onions begin to turn translucent. Cover and cook for ten minutes.

2. Add the broth, water, lentils and all but about 1/2 cup of the apricots. Bring to a boil and simmer until the lentils are tender, about 20 minutes. (Put the vegetables in the oven as the soup comes to a boil if you are making them.) Add the remaining apricots and remove from heat.

3. Puree the soup in batches in a blender, being careful not to puree more than 3 cups at a time so the consistency stays smooth, and pouring the pureed soup into another large pot. Add buttermilk and stir, taste for salt. reheat gently to serve. Top with roasted chickpeas or homemade pita crisps/croutons for garnish and crunch factor.

Then,

You must make these roasted vegetables! So easy, so tasty! Eat with couscous and a dollop of yogurt, on a spinach salad with orange-cumin vinaigrette and feta, or as a simple side.

Cumin-Roasted Vegetables (especially cauliflower)

1 head cauliflower, washed and cut into 1 inch florets

1 eggplant, peeled and cut into 3/4 inch cubes

1 can chickpeas, drained and rinsed

olive oil

ground cumin

salt and pepper

1. Heat oven to 375. Put vegetables and chickpeas in a large bowl and drizzle with 1-2 Tbs. olive oil. Sprinkle with cumin, a good dose of salt, and freshly ground pepper. Toss until oil and spices are well distributed over vegetables.

2. Spray a baking sheet or two with nonstick spray and pour on the seasoned veg. Spread the vegetables around the pan evenly, making sure they aren't piled on top of each other (the more surface area of the vegetable that is on the searing hot pan, the more caramelization and crunch you'll get). Bake for 20-25 minutes, or until cauliflower is browning on the pan-side and chickpeas are tanned and toasty. Serve warm. 

Winter Fruit Salsa

For those of you fortunate enough to be in attendance at the Bead for Life Party hosted by Lisa Tobias last Sunday, I am making a special post with a recipe for the oh-so-popular fruit salsa that was a "hit" at the party! Unfortunately I don't have any pictures of the dip as I was surprised by its popularity and wasn't expecting to record and publish it! Anyhow, here it is, a refreshing healthy salsa with almost too much flavor to be supported by your average corn chip!

Winter Fruit Salsa

6 navel oranges, sectioned, with white pith removed, cut into 1/2 inch pieces

4 small avocados, semi-soft, cut into 1/2 inch cubes

1 red bell pepper, chopped rather small

juice of one lemon or lime

zest of one of the navel oranges

1/4 cup each minced fresh mint and parsley

2-3 tsp honey

salt and pepper

1. in a large bowl, toss all ingredients except avocado at least 3 hours before serving. 

2. Taste for sweetness. Add avocado and toss very gently. Serve with corn chips or on top of fish tacos to good friends and family!

Get Your Ud-on!

Sometimes inspiration is found in unlikely places. Or perhaps it is most often found in unlikely places, making unlikely places more likely...? Anyhow, inspiration was found in my nearly empty vegetable drawer in the form of some 8 or 10 shiitake mushrooms cowering under their saran wrap, fearing the creeping moldy slime that sneaks up on fresh mushrooms found outside of their natural  subterranean habitat. I thought about the fate of those mushrooms as I worked up a sweat at the Y, mentally browsing my fridge at its end-of-the-week sparseness, making a little list of possibilities and flavor combinations. Oranges. Fresh spinach (wished it were watercress but this is reality). Udon noodles in the pantry. Tofu. Sesame seeds. Ginger. Oh yes. We are on our way. Off with the elliptical and into the kitchen!!

I think I would classify this dish as a warm noodle salad. The dressing is warmed and tossed with the ingredients, some of which are cooked, some of which are fresh. Don't skip the fresh orange sections. Their sweetness and subtle tart flavor really goes well with the ginger, soy, and meaty mushrooms and spinach. Soooo California, no?

(caveat: since this dish was assembled from a fridge scrounge the amounts are approximated)

Warm Udon Salad with Sesame Crusted Tofu:

for the tofu:

10 - 12 oz firm tofu, pressed to remove excess water

sesame oil, vegetable oil

untoasted sesame seeds

salt and pepper

1. Preheat oven to 400 degrees. Generously spray a baking sheet with nonstick spray. Cut the tofu in to 3/4 inch cubes and place in a bowl. Drizzle with equal parts sesame oil and vegetable oil (about 1 Tbs each). Sprinkle with salt and pepper and 2 Tbs sesame seeds. Toss to coat. 

2. Spread the tofu cube evenly on the prepared baking sheet. Sprinkle with a little extra sesame seeds to make sure the tops of each piece are coated evenly (only if you are particular!).

3. Bake without stirring for 20 -25 minutes. The tofu will be golden on the edges when done (it is hard to overcook it so if you lie it a little more crusty leave it in a few minutes longer).

for the salad:

1/2 package udon noodles (but I was cooking for one!)

6 - 8 oz fresh shiitake mushrooms

2 cups fresh spinach

1 ripe navel orange, cut into sections, pith removed

1 tsp. fresh grated ginger

1 clove garlic, minced

2 - 3 Tbs tamari

1 Tbs brown sugar

3 Tbs rice wine vinegar

sesame oil

olive oil

1. Set a pot of water to boil. Drop in the noodles once the water is at a nice steady boil and check after 5 minutes for tenderness. Drain when done.

2. While water is boiling and tofu is toasting remove the stems from the mushrooms and slice about 1/8 inch thick. Heat 1 tsp. vegetable oil over medium high heat in a nonstick skillet. Add mushrooms and let saute until you are convinced they might be burning. Stir with a spatula and let them cook until you are again convinced they might be burning. Once the mushrooms have released their water and are nicely browned on the edges remove them from the pan. 

3. In the mushroom skillet heat 1 -2 Tbs olive oil over low to medium heat. Add the garlic and ging

er, cooking gently and stirring frequently. once the garlic is soft and translucent add the tamari and rice wine and brown sugar, adding more rice wine if it seems too thick. Simmer 2-3 minutes. Taste for seasoning. 

4. Add the cooked udon noodles, chopped spinach, mushrooms, orange sections, and tofu to the pan, stirring to coat with the dressing. 

5. Serve immediately in bowls, topping with and extra sprinkling of sesame seeds and a side of chile paste for a little spicy kick!

flight of the concords

So I didn't make it to the farmer's market last Saturday to see if concord grapes are still available but I'm betting there are a few clusters to be found and they probably won't be around for much longer so make plans to get yourself a couple pounds the next time you have a chance. Hit the ATM ahead of time, don't forget your little canvas tote thingy, and enjoy this short-seasoned treat while it can still be found. 

When I taste a concord for the first time in a while I am always stunned by the true grape-y-ness of the flavor. The food scientists who invented the chemical formula for "grape" flavoring definitely used concords for their flavor profile, which was smart, because true concord grapes are hard to enjoy as a snack due to the presence of the many annoying seeds in each innocent-looking orb. Do not fear. You don't have to give up and head to the gas station in search of grape Bubbalicious or "drink" to enjoy the honest-to-grapeness flavor of concords. Home cooks are a smart and capricious breed and we've got a method for everything!

After you extract the seeds from the grapes you will be left with pulp and skins. Not a snack exactly, but with a little more time in the kitchen you can turn that fruit soup into something worthy of being served to guests, given as a gift, or hoarded for your own private enjoyment. Just bear with me.

Spiced Concord Grape Butter.

 As good an excuse to make (or buy) crusty homemade bread and a tub of mascarpone as I've ever found. 

2# Concord Grapes (equal to 2 1/2 cups prepared pulp)

1/2 c. water

1/4 c. brandy

1 tsp. grated orange zest

1 tsp. ground cinnamon

1/2 tsp ground clove

1/2 tsp ground cardamom

2 c. sugar

(makes 3 jam jars)

1. Prepare the grapes. Wash them, then pluck them from their stems and squeeze each one over a small saucepan, popping out the insides. Keep the skins in a separate bowl. Simmer the grape innards (if I may use the word) for 10-15 minutes or until they have broken down and are soft enough to release their seeds. Strain the mixture through a fine mesh sieve until only the pesky seeds remain. Discard the seeds. Add the strained pulp along with the reserved skins to a medium saucepan. 

2. Add the remaining ingredients to the saucepan and bring to a simmer over low-med. heat. Stir occasionally. Simmer for 45 minutes to an hour. Test for thickness by dropping a spoonful of the mixture onto a plate. If it is ready it will be thick when cool. This part is subjective. For a fruit butter I simmer the mixture for quite a while to make sure it is nice and thick: thicker than jam, darker and glossier too. 

3. Carefully ladle mixture into sterilized jars and process to seal. (refer to canning methods for this step. Alternately, you can skip the canning process but just make sure you keep it in the fridge)

I served this supertreat with a whole grain baguette and a healthy smear of mascarpone, which was a bit of an homage to one of my favorite childhood lunchbox treats: Smuckers grape jelly and cream cheese on Roman Meal wheat bread. Yes, my childhood food memories are that acute. 

Carrot Soup and a Big Shiny Spoon

The first whiff of fall on the breeze sends me running for a cozy sweater and soup spoon. Leg warmers and tea kettles more your thing? A hand-knit scarf and a casserole dish? Sure. Fine. I prefer a hot bowl of homemade soup and a hunk of crusty bread. Throw some cheese on that plate and you've got yourself a meal. Well, I should say, I've got myself a meal. You might still be waiting for that casserole to heat through.

Time for the recipe. This carrot soup is sweet and rich, the drizzle of balsamic vinegar actually highlights the sweetness of the carrots and momentarily confuses your mouth, to a happy effect (the Japanese call it "umami"). At the time I made the soup I happened to have some oven-dried roma tomatoes on hand. If you lack said tomatoes you could use rehydrated sun-dried tomatoes, just use a few less and make sure they are well-blended. Or you could make a batch of oven-dried tomatoes (recipe below). Its really simple and you won't mind having a few left over!

Balsamic-Carrot Soup with Oven-Dried Tomatoes

1 1/2 pounds carrots, peeled and cut into 1 inch chunks
4-5 cloves garlic, peeled
6 cups vegetable broth
10-12 oven-dried tomatoes, more for garnish if you wanna be all fancy
olive oil
balsamic vinegar
salt and pepper

1. Preheat oven to 400. Drizzle garlic cloves with olive oil and wrap tightly in foil, put in the oven to roast until soft (about 10 -15 min). Meanwhile, toss carrots in 1 Tbs vinegar and 1-2 tsp olive oil, place on a foil-lined rimmed baking sheet and put in the oven alongside the garlic packet. Roast carrots 15 minutes, or until they are starting to brown on the edges. (The vinegar will burn a little but don't be alarmed, that's why you lined the baking sheet with foil)
2. While the carrots and garlic are roasting bring the broth to a simmer in a large stock pot. Once the carrots have browned, carefully slide them (along with any browned bits you can scrape up) off the pan and into simmering broth. Do the same with the garlic and the oil it roasted in. Continue to simmer until the carrots are soft when pierced with a fork (about 25 minutes).
3. Time for blending. Using a measuring cup, place 2 cups carrots into a blender along with 4-5 tomatoes, 2 tsp. balsamic vinegar, and about 1/2 cup broth. Puree on low speed until smooth (you may need to add a little extra broth to achieve the desired consistency). Pour pureed soup into a medium sauce pan. Repeat this step until all the carrots have been pureed. Taste for seasoning. You may end up with 1/2 - 1 cup of left over broth, but you don't want your soup to be too thin, so just save the extra broth and use it later in the week or freeze it for the next time you make soup.
4. To serve, ladle soup into bowls, top with an oven-dried tomato, and drizzle with balsamic vinegar, using a butter knife or toothpick to pull the vinegar through the surface of the soup and create pretty swirly patterns, if that's your thing. Another nice touch is to heat the bowls before you fill them with soup by filling them with super-hot water. Just don't forget to empty them before you ladle in the soup!

Oven-Dried Tomatoes

roma tomatoes
garlic, thinly sliced
fresh thyme leaves
olive oil
salt and pepper

1. Preheat oven to 200 degrees. Slice tomatoes in half lengthwise. Place on an oiled, rimmed baking sheet cut side up. Place a slice of garlic on each tomato half. Sprinkle with thyme leaves. Drizzle with olive oil and sprinkle liberally with salt and freshly ground pepper.
2. Bake for 4-5 hours at 200 degrees or until the tomatoes have shrunk to about 1/4 of their original size and the edges are crinkly. Once cooled, layer between wax paper in an air tight container.
*delicious on just about everything! with fresh mozzerella, in pasta, chopped and tossed with arugula and balsamic on crudite, smeared on bread, or just straight up!

Like a good rug ties a room together...

... so should a good dressing tie your salad together! 

While there are a few good bottled salad dressings out there (Annie's Naturals made a few tasty drizzlers last time I checked) there is really nothing more simple than whisking together a little vinegar or citrus juice, a good quality oil, and a little something extra (more on that later) to toss or top your salads with. 

I know summer is winding down but if you're like me, you eat salads year round, it's just the toppings that change. Roasted squash or sweet potatoes in the winter, fresh tomatoes in the summer (and ONLY in the summer), grilled apples in the fall... you get the picture.  Oh I could go on and on with increasingly poetic and flowery speech for the love of salads but I'll gently remind myself to stop thinking about the sweet citrus meat of a grapefruit in January as it pairs with the smoky creamy chartreuse of a ripe avocado drizzled with honey, sherry vinegar and olive oil... Dressing! Right! Back on track. Here are two super simple recipes for vinaigrettes I use almost daily and sometimes twice daily.

Citrus-Shallot Vinaigrette

1 small shallot, minced finely

2 Tbsp. fresh squeezed orange juice 

2 Tbsp. red wine or sherry vinegar

2 - 3 tsp. orange zest

1/3 cup good quality olive oil

salt and pepper

1. Whisk together all ingredients except the olive oil. Let rest (resting the shallot in the vinegar mellows out its flavor, which is a good thing) while you prepare your other salad ingredients. Return to whisking the mixture when you are ready to serve the salad, slowly drizzle the oil into the whirling mixture to the oil becomes emulsified and the dressing looks viscous and slightly creamy. Taste for seasoning. Alternately, you can also put all ingredients together in a small jar and shake it like crazy. Then you have it all in a container ready to save for leftovers, if there are any!

Salad suggestions: My favorite (and the one pictured here) is a combo of roasted beets, chickpeas, feta, orange sections, and avocado. This dressing works well with slightly sweeter salad ingredients: fresh corn, cucumbers, raspberries, goat cheese, radishes, sugar snap peas, watercress, etc.

Balsamic-Dijon Vinaigrette

2 tsp. Dijon mustard

3 Tbsp. balsamic vinegar

2 Tbsp olive oil

salt and pepper

1. Whisk together ingredients, as above. Taste for seasoning. If it is too acidic (perhaps you are a miser like me and you buy the cheaper option of balsamic which is often unbearably tangy) you can add a pinch or two of brown sugar or a little squeeze of honey to mellow out the flavors.

Salad suggestions: fresh tomatoes and mozzarella, roasted squash, sweet potatoes, peppers, baby potatoes, spinach with strawberries and almonds, kalamata olives, green beans, etc. This dressing is a nice contrast to savory ingredients with a little more heft. Try it on a salad of spinach, albacore tuna, roasted red peppers, feta and olives.

Stretching the Limits of a Definition

Salsa can be almost anything, right? So long as everything's chopped small and is able to be scooped with a corn chip and it has a little citrus accent, right? Okay so some purists may argue with my liberal definition of salsa but I say it's summer, and fruits and vegetables are fresh and plentiful and I am looking for every excuse to consume them and new ways to combine them. Last weekend I had the pleasure of traveling to MIchigan in the height of blueberry season. I heard they grow the "best blueberries in the U S of A" up there and I love picking and eating my food straight off the vine/tree/shrub what have you. Naturally, I attacked those bushes with the force of a hibernation-hungry grizzly bear and returned home like a proud mama with a bag of blueberries the size of radio dials or volume knobs (choose your own comparison). I wanted to make something that was fresh and really let the blueberries speak for themselves and I didn't have room in the freezer for another batch of sorbet (oh the burden!) so I decided to make a fruit salsa. I chopped some kiwi, a little granny smith for crunch and tang, squeezed in some honey, lime and a little grated ginger too. The result was a fresh sweet tangy spicy salsa that required a rather large chip and a good deal of balance (to keep the blueberries from rolling onto the porch). I bet it would be really good with a simple chihuahua cheese quesedilla or scooped on to a spinach salad with gorgonzola.

Blueberry-Kiwi Salsa (you can call it a relish if you want)

2 kiwis, chopped 

1/2 granny smith apple, chopped rather small

1 cup fresh blueberries

1/2 thai hot chili chopped very fine

1 tsp. fresh ginger, grated

1Tbs honey

2 Tbs fresh lime juice

1. Gently mix all ingredients. Allow to chill in the fridge for an hour or so for the flavors to combine. Serve with big crunchy chips!