Zucchini Rice Pilaf with Mexican Flavors

I've been way too hot lately which has translated into me being a bad, bad weeknight dinner cook. We had grilled cheese sandwiches one night (delicious), french toast with cinnamon and strawberries another night (again, yum) and lots and lots of popsicles. I should mention that I didn't make any of it. I laid sideways on the couch and read about good healthy cooking in a few much-loved cookbooks instead.

By the time Thursday rolled around I was determined to put something good and wholesome on the table. M rubbed a few filets of snapper with a nice chile powder and grilled them for just a few minutes per side. Meanwhile I was in the kitchen chopping away, whipping up this heavy-on-the-vegetables pilaf. I loaded it with onions, garlic, chiles and lots of little cubes of green zucchini. Fresh super sweet corn kernels got tossed in alongside the heartiness of chewy brown rice and black beans. A hint of tangy mild Tabasco was stirred in and the whole dish was topped off with crunchy pepitas and chunks of avoacdo.

Despite a bit of prep work, the pilaf was simple to make and doesn't require much actual cooking time, particularly if the rice is cooked in advance. It would make an excellent filling for a burrito and could accompany any number of latin-infused menus. 

For 4 servings:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 1 jalapeno chopped (seeded if you want less heat)
• 1 medium zucchini cut into 1/4-inch dice
• 2 ears corn, kernels cut off the cob
• 1 can black beans, drained and rinsed
• 2 cups cooked long grain brown rice
• 1 teaspoon tabasco (I used the green one)
• 1 tablespoon toasted pepitas
• 1 small avocado, diced

Heat the oil in a non-stick skillet over medium-high heat. Add the onion, garlic and jalapeno. Saute, stirring frequently until the onion is lightly browned and soft. Add the zucchini, season with salt, and cook for a few minutes more. Add the corn, black beans, rice and tabasco. Stir thoroughly until all the ingredients are warmed and cooked through. Taste and season with additional tabasco or salt if needed.

Spoon the pilaf into a serving dish and top with the avocado and pepitas.

Minted Peas & Leeks

For Christmas dinner this year, I made a ham. It was a giant, bulky beast and I relished the idea of ham leftovers for many days after. The recipe for the ham comes from Saveur and it’s one I’ve made before. It couldn’t be any easier and more delicious: roast the ham in the oven for a couple hours and then baste it for another hour with an outrageously good glaze consisting of brown sugar, Dijon mustard, and orange marmalade. It comes out of the oven bronzed, the outer layer caramelizing into ham candy.
 
While plotting the rest of the menu, I thought of the classic combination of ham and peas. I’ve got some beautiful mint growing on the balcony and liked the idea of livening up some standard frozen peas with the fresh herb. I love leeks and thought their tender, buttery flavor would blend well with the other ingredients.
 
I really love this easy side dish because it can be made year round with simple, available ingredients but tastes decidedly bright and spring-like. This recipe also gussies up the humble frozen pea enough that it seems fancy and a definite departure from the boiled (or canned) peas I grew up with.

To serve 4:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 large leeks
• 16 ounces (500 grams) frozen baby peas, thawed slightly
• ¼ cup chopped fresh mint
• Fine sea salt, to taste
• 1 teaspoon finely grated lemon zest

Cut off the dark green ends of the leeks. Cut them in half lengthwise and then thinly slice the leeks into half-moons. You should have about 1½ cups.
 
In a large skillet, melt the butter with the olive oil over medium-low heat. Add the leeks and cook, stirring frequently until soft, about 15 minutes. If the leeks start to brown, turn the heat down.
 
Turn the heat up to medium and add the peas. Stir to mix well with the leeks and butter/oil. Cook until the peas are heated through, about 5 minutes. Add the mint and cook for a minute more. Remove from the heat and season with the sea salt. Transfer the peas to a serving dish and garnish with the lemon zest.

Harissa-Spiced Carrot Potato Purée

You may have noticed that I've been briefly absent but I had really good reasons. My belongings arrived via boat after being stuck in the ocean for weeks due to sea congestion (who knew), I had to jump through all sorts of hoops at customs and quarantine once my many boxes were finally off the boat, and I moved into a new apartment -- it was all a little bit trying.

Enough about that for I have far nicer things to discuss like having a kitchen stocked with all my handy tools and essential items. My All-Clad pots and pans were the most welcome items as there is just no substitute for excellent cookware. I feel like me again and suspect that I'm finally getting a hang of this whole living-in-another-country thing.

I was at the grocery store thinking that it's sort of strange that in the 4 months that I've been in Australia, I have yet to eat, or cook, any lamb. I got some beautiful-looking loin chops and perused the aisles thinking about what should go with them. I spied a tube of harissa paste, a common North African staple, and thought that the piquant, red paste would set off some carrots nicely. I cooked the carrots with a potato to give the puree some heft and played off the carrot's sweetness by adding a touch of brown sugar.

This puree is a gorgeous color with an underlying spiciness. The harissa's heat sneaks up on you quickly so depending on your tolerance, add a 1/2 teaspoon to start and go from there.

For 4 servings:

• 1 large potato, peeled and cut into large chunks
• 4 medium carrots, peeled and cut into large chunks
• 1/4 cup reserved cooking water
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/2 - 1 teaspoon harissa paste
• 1/2 teaspoon packed brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon chopped flat-leaf parsley

Place the carrots in a medium pot and cover them with cold, salted water. Bring to a boil, turn down the heat and strongly simmer for 10 minutes. Add the potatoes and simmer for 15-20 minutes more or until both vegetables are easily pierced with a fork. Drain, reserving the cooking water.

Put the vegetables in a mixing bowl along with 1/4 cup cooking water, butter, oil, a 1/2 teaspoon of harissa paste, brown sugar and the salt. Mix on high speed until thoroughly combined and smooth. Alternatively, this can also be pureed in a food processor. Taste and add a bit more salt and harissa if desired.

Serve, sprinkled with the parsley.

Beans & Cabbage in Coconut Sauce

A couple months ago I was whisked away to Singapore, a place I have been dying to go to ever since I read Calvin Trillin's article in The New Yorker about the street food scene there. The country, and the food, did not disappoint. There's no doubt in my mind that I would be content going from hawker stand to hawker stand forever and ever eating my way through fish ball noodle soup, chili crab, and washing it all down with freshly-pressed sugarcane juice.

One of the oddest (and memorable) meals we ate was called Nasi Lemak which is a dish that has many components to it. As the man in charge kindly explained to me, you start with coconut rice and the "gravy" which is a burgundy red chili sauce. To that most people add a fried egg, fried chicken and some stewed green beans in coconut milk. There were many other items to potentially add including: tofu cakes, fish cakes, hashbrowns (I know, so weird) and most alarming, hot dogs.

I thought of the delicious soft stewed green beans that were piled on my Nasi Lemak plate when I saw heaps of fresh beans at the farmer's market the other day. I figured I could try my hand at recreating them and somehow got it right on the first try. At the last minute I decided to add red cabbage, which is growing in my garden, to the beans and it was a terrific combination. Although, I must warn you, the cabbage turns the sauce an unappealing murky mauve shade but just don't look directly at it and everything will be fine.

Because the vegetables are stewed, and the whole point is to cook them until they're soft, this recipe can easily be made ahead and reheated the next day. I suspect they might have been even better the next day as they had time to soak in the delicious lemongrass-scented sauce.

For 4 servings:

• 1 garlic clove, chopped
• 2 tablespoons finely chopped lemongrass
• Large pinch of kosher salt
• 2 tablespoons peanut oil
• 1/2 cup chopped shallot
• 1 red chili, minced
• 4 cups thinly sliced red cabbage
• 1/2 pound green beans, ends trimmed
• 14 ounces light coconut milk
• 1 tablespoon light brown sugar
• 1 tablespoon fish sauce
• 1/3 cup chopped, roasted unsalted cashews

With a mortar and pestle, mash the garlic, lemongrass and salt together. This will take a bit of work and some sweat. Really, it might work in a food processor as well but I was trying to be authentic. Set aside.

Heat the oil in a wok or deep heavy pot over medium-high heat. Add the shallot, chili and lemongrass paste to the oil and stir-fry until fragrant and soft, about 8-10 minutes. Add in the cabbage and saute for a couple minutes more, stirring frequently. Add the beans and cook for an additional 2 minutes. Stir in the coconut milk and brown sugar and bring to a simmer. Lower the heat and cook, partially covered, for 45 minutes. Stir in the fish sauce. Serve, sprinkled with the cashews.

Caramelized Plantains

I have been to Negril, Jamaica twice and was enchanted by the mornings there. The Caribbean sea was completely placid and turquoise, there were few people along the beaches, and I loved the tropical breakfasts we would eat each day. While sitting in the sun we would be brought plates of sliced mangoes and papayas, banana pancakes, and the Jamaican Island Breakfast consisting of saltfish & ackee, callaloo, plantains, and johnnycakes.

I developed a particular fondness for the plantains and would get a side of them each morning. Less sweet and more starchy than a banana, the plantains cooked up golden and crusty on the outside but tender and almost creamy on the inside. I have been making them at home ever since and have developed my own method and seasoning mixture that replicates what I ate in Jamaica quite nicely. I love the addition of the ground chipotle pepper because of the hint of smoke and spice it contributes.

When you buy a plantain at the store, don't buy one that is nearly black for the flesh will be too soft and won't cook up properly. You want one mainly yellow, with some black. If it's all yellow, just let it sit around on your counter for a few days until it looks ready.

I think that peanut oil really needs to be used here, but if you don't have any, canola oil can be substituted. Don't cook the plantains in olive oil but if you do, keep it a secret from me because it's just wrong.

For 2-4 side dish servings:

• 1 plantain with yellow flesh streaked with black
• 2 tablespoons peanut oil
• 1 teaspoon packed brown sugar
• 1/4 teaspoon kosher salt
• 1/8 - 1/4 teaspoon ground chipotle pepper
• Lime wedges, for serving

With a knife, cut off the peel from one end of the plantain. Remove the peel and slice it into 1/2 inch thick diagonal slices. Set aside.

In a small bowl, stir together the brown sugar, salt and chipotle pepper.

Heat the oil in a heavy skillet (such as a cast-iron) over medium-high heat. When hot, add the plantain slices in a single layer. Using half of the sugar mixture, sprinkle each plantain slice with it. Allow to cook, without touching for 2-3 minutes until the edges are golden. With tongs, gently flip each slice and sprinkle with the remaining sugar mixture. Cook for 2 additional minutes, flip again and cook for 1 minute more.

Serve immediately with limes wedges on the side.

Spinach Agrodolce

I have that cookbook that I bet a lot of you have, The Silver Spoon. It stares at me, immense and daunting from my shelf and although I have looked through it many, many times, I typically get overwhelmed and put it away. Last winter, I cracked it open again, this time looking specifically for some Italian hors d'oeuvres and came across a unique sounding Crostini in Agrodolce, or sweet and sour sauce. I found myself chopping together prosciutto, capers, raisins, orange juice, and spooning it onto golden toasted crostini. It was so delicious. I loved it.

I was reminded of it recently when I came across a recipe in Cook's Illustrated for Sweet-and-Sour Broccoli Rabe which had similar flavors. I had heaps of spinach in the fridge and so whipped this together, adding pine nuts and substituting shallots for the onion and garlic.

I love the contrasting flavors of this side dish and found it so much more interesting that your typical steamed or sauteed spinach. This recipe is quick too, coming together in about 15 minutes. If you've got spinach growing in your garden right now, or arriving in your farm share, this is a great method for using it up.

For 2-3 side dish servings:

• 1 tablespoon olive oil
• 3/4 cup thinly sliced shallots
• 2 tablespoons pine nuts
• 1/4 cup golden raisins
• 1/4 cup red wine vinegar
• 2 tablespoons orange juice
• 2 tablespoons packed brown sugar
• 8 ounces baby spinach

In a largish pot, heat the olive oil over medium-high heat and add the shallots, stirring to coat. Sprinkle with a generous pinch of kosher salt. Cook, stirring occasionally for about 5 minutes, being careful not to let them brown. Turn the heat down to medium if they are. Add the pine nuts and stir together for another minute. Add the raisins, vinegar, orange juice, and brown sugar stirring until the sugar dissolves and the mixture is somewhat syrupy, about 3-4 minutes more. Add the spinach in batches, stirring to coat with the sauce. This should be done quickly so the spinach is just wilted and still bright green. Season to taste with salt and freshly ground black pepper. Serve immediately.

Adapted from the recipe Sweet and Sour Broccoli Rabe from Cook's Illustrated.

Whole Grain Mix

In our pantry we have all sorts of glass jars from IKEA that hold the items I buy from the bulk foods section: jasmine rice, brown rice, lentils, pecans, pistachios, dried apricots, bulghur, etc. The Chef decided to cook a bunch of grains we had on hand, mixed them together once cooked and cooled, and stored them in the refrigerator. We have been having amazing meals using this Whole Grain Mix all week long.

This particular combination included brown basmati rice, barley, quinoa, and wild rice. I love all of these grains on their own but can assuredly say I have enjoyed them even more as a mix.

Don't try and cook the whole grains all in one pot. Even though it's a pain and creates more dirty dishes, cook them separately since their cooking times vary so much. It seems like a big production having four pots boiling at once but it's really not that much trouble at all. I'm quite sure there are all sorts of little tricks for the best possible cooking method for each grain but I just cover the grains with a few inches of cold water and boil the hell out of them until tender but still chewy. Cool the grains on a sheet pan and then combine in a large bowl. Store, covered in the refrigerator for a week.

Below are some ways we've been using up the Whole Grain Mix.

• Add milk, currants, raisins, and dried figs to the whole grains. Heat in the microwave or on the stovetop until warm. Drizzle maple syrup over the top and sprinkle with cinnamon.



• Heat a bit of peanut oil in a nonstick skillet over medium-high heat. Saute some chopped broccoli, garlic, red pepper flakes, and edamame. Beat together an egg or two and quickly stir-fry that as well. Add the whole grains and drizzle with soy sauce, stirring all the ingredients together well.



• Use the whole grains as a base for a variation on the Baked Eggs recipe.



• Cube some cooked beets and add them to the whole grains. Stir in a tablespoon or two of a balsamic vinaigrette and sprinkle with feta and toasted pine nuts.
  


• Stir-fry some spinach in a little oil, add the whole grains and some baked or fried tofu and stir in some hoisin sauce. Garnish with sesame seeds.
  


• Make a whole grain rice pudding by combining milk and sugar with the grains in a saucepan. Stir together until thick. Add a small amount of almond extract and some orange zest.



• Mix together the whole grains with diced mozzarella, a drizzle of olive oil, black pepper, salt and heat in the microwave until the cheese melts. Top with a spoonful of chutney...so delicious.

Roasted Yukon & Sweet Potatoes

Potatoes and rosemary are such a perfect combination, but the surprise addition of a sweet potato is a welcome addition. I use a Jersey Sweet Potato, a yellow-fleshed variety that is similar in color to the Yukon Gold Potato so with each bite, you don't know what you're going to get. The heat oven crisps up the skin and exterior of the flesh nicely while the interior becomes deliciously creamy.

Not only are these a favorite side dish for any number of Winter dinners, but they are also just the right thing for a brunch. A poached egg on top of these is excellent breakfast comfort food.

A pinch of sugar and paprika not only enhances the flavor but also results in better caramelization and color when they come out of the oven nicely roasted. You can use a bit less olive oil if you'd like but I have found that the potatoes tend to stick to the pan.

For 3-4 servings:

• 1 large sweet potato
• 3 medium Yukon Gold potatoes
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary (about 1 sprig)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika

Heat the oven to 375 degrees. Wash the potatoes of any dirt and dry them. Cut the potatoes in half lengthwise, and then cut the halves in half lengthwise. Cut each quarter into 2-inch wedges.

Place the potatoes on a baking sheet. Drizzle the olive oil over them. Scatter the rosemary over the potatoes, then, sprinkle the salt, sugar, pepper and paprika over them as well. With your hands, toss everything until well coated. Place the pan in the oven.

Roast for 20 minutes. With a spatula, give the potatoes a toss and return to the oven. Roast for 15 minutes more. Toss again and roast for 10 additional minutes. Serve.

These potatoes reheat well and can be reheated in a warm oven or in the microwave.

Brussels Sprouts with Sriracha, Lime and Honey Glaze

When my New Yorker Magazine arrives in the mail, I read through it in a ritualistic fashion: first the Tables for Two article, then the movie review, Talk of the Town next, and lastly, I proceed to the feature articles. The Tables for Two article, which is concise yet satisfyingly descriptive, allows me to dream of all the places in New York I'd like to eat.

In one of the last issues, The Vanderbilt was reviewed which proclaimed that one of the best dishes on the menu was the brussels sprouts dressed with sriracha, lime and honey. I don't know why my view of Brussels Sprouts has been so narrow but I never considered any sort of Asian-influenced preparation.

I grow brussels sprouts in my garden, I love them, and realize that I have been in a definite rut in the way I've been preparing them. Typically, I cook up some diced pancetta while the sprouts are roasting in the oven. I toss the pancetta with the sprouts, and then drizzle some balsamic reduction to finish. It's delicious and a crowd pleaser. After I read that article though, I was ready for something new. I have no clue how this recipe is supposed to be prepared but I took a stab at it and the results were tremendous. I can see using this simple glaze for other vegetables, as well as tofu, chicken or seafood.

For 2-4 servings:

• 3 cups brussels sprouts
• 1 tablespoon peanut oil
• 1½ tablespoons honey
• ½-1 teaspoon sriracha
• The juice of half a lime
• 2 tablespoons peanuts

Heat the oven to 375 degrees.

Trim the woody ends off the brussels sprouts and then slice them in half lengthwise. On a baking sheet, toss the brussels sprouts with the peanut oil and season lightly with salt. Place in the oven and roast for 10 minutes. Toss the sprouts and roast for 10 minutes more.

Meanwhile, whisk together the honey, sriracha and lime juice until combined. After the brussels sprouts have roasted for 20 minutes, pour the glaze over them, toss to combine, and roast for 2 minutes more. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.

Make-Ahead Mashed Potatoes

There have been many holidays that I have hosted and attended where the person in charge of mashed potatoes is dealing with the boiling and mashing right before it's time to eat which is hardly convenient. This recipe is fantastic because it calls for the potatoes to be made the night before and refrigerated. This isn't a gimmick because the potatoes themselves turn out creamy, fluffy and luxurious.

I got this recipe from my good friend Diana, an excellent cook, and it's become a go-to dish whenever the event calls for mashed potatoes which should be always, in my opinion. I'm not sure why exactly, but these reheat really well too, maybe because of the cream cheese, and so if there are any leftovers I'm sure you'll be pleased with the results.

For 8-10 servings:

• 4 pounds Russet potatoes
• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 3/4 cup whole milk, divided
• 3 teaspoons kosher salt, divided

Peel the potatoes and cut them into 2-inch chunks. Add the potatoes to a large pot and cover with cold water. Stir in 2 teaspoons of the salt. Bring to a boil and then simmer for 20 minutes or until the potatoes are soft.

Drain and add the potatoes to the bowl of a mixer. With the whisk attachment, beat the potatoes for about a minute until mashed and then, with the mixer running on low, add the cream cheese, butter, 1/4 cup of the milk and the remaining teaspoon of salt. Once the ingredients are thoroughly combined, transfer to an oven-safe glass baking dish, cover, and refrigerate overnight.

Heat the oven to 350 degrees. Pour the remaining 1/2 cup of milk over the potatoes, cover the dish, and place in the oven. Bake for 25 minutes, stir the potatoes, and bake for an additional 20-25 minutes. Stir once more and serve immediately.

Parsnip Fries with Thyme and Lemon

Not only had I never eaten a parsnip until about 5 years ago, I'm certain I had a hard time even identifying them amongst all the produce in the grocery store. Originally I had them in a stew and it was definitely not love at first bite. They sort of laid there in the broth, beige and flavorless.

One thing I've learned over the years is that my preferred method for preparing most vegetables is to roast them. The heat of the oven transforms many humble vegetables into something pretty magical much in the same way that grilling does.

These parsnip fries are one of my favorite side dishes although admittedly, after I made them for this post, I just sat down and ate the whole batch on their own for lunch. I also stirred a little lemon juice into some mayonnaise and dipped the fries into it, which--yum. The herbal spiciness of the thyme really compliments the parsnip flavor, and the counterpoint of the tart zest livens them up considerably.

For 2 servings:

• 2 parsnips
• 1½ tablespoons olive oil
• 5 sprigs fresh thyme
• Kosher salt
• Zest of half a lemon

Heat the oven to 375 degrees. Peel the parsnips and trim each end. Cut the parsnips into half-inch thick slices. Place them on a baking sheet and toss with the olive oil, thyme and a generous pinch of kosher salt so that they are evenly coated. Put the baking sheet in the lower third of the oven.

After 10 minutes, toss the parsnips. Return to the oven for 10 minutes more. Toss again and place in the oven for an additional 5 minutes or until they are golden brown all over.

Remove the thyme stems and discard. Taste, and season with more salt if needed. Sprinkle with the lemon zest and serve immediately.

Braised Buttery Leeks

Thanks to The Chef, for guestblogging one of my favorite side dishes. He's been making these delicious leeks for me, usually accompanied by a lamb burger, for many years. In fact, I think the first time I ever had leeks was when he made this recipe for me. I loved them instantly. --A Crafty Lass

Under-appreciated here in the United States, leeks are an elegant yet sturdy member of the onion family that will grow just about anywhere. I had my first taste of leeks in England as the perfect braised accompaniment to a lamb dish and liked the pairing so much that I now rarely make one without the other.

We grow Blue Solaize Leeks from Seed Savers in our garden, and anticipate increasing our planting for next year. As the perfect soup and braising vegetable, leeks are like money in the bank come harvest time…perhaps the reason why their image used to appear on British one pound coins.

For 4 servings:

• 3 large leeks
• 2 tablespoons unsalted butter
• 1½ cups chicken broth
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Trim the root end of the leeks and discard. Cut off the dark green part of leeks, leaving only the white and light green parts behind. Cut the leeks in half lengthwise. Rinse thoroughly.

In a large skillet or pan, melt the butter over medium-high heat. Add the leeks and sauté them for about 5 minutes, then add the broth. Bring to a simmer, cover the pan, and allow to cook over medium-low heat for about 20 minutes.

Remove the leeks and arrange them on a serving platter. Turn the heat up to high and reduce the broth until saucy. Season to taste with salt and pepper. Pour the sauce over the leeks and garnish with the parsley. Serve immediately.

Adapted from a recipe in the Fannie Farmer Cookbook by Marion Cunningham

Roasted Squash with Pepper Jelly Glaze

Long ago I saw a recipe in Martha Stewart Living for roasted Delicata squash wedges glazed with hot pepper jelly which intrigued me. I love that name - "Delicata" and I really like the idea of using pepper jelly in unusual ways such as this. I don't have much familiarity with Delicata squash but I was reminded of the recipe when I saw this variety at the store the other day. I searched through all of my Martha clippings but wasn't able to find the recipe so I set out to recreate it anyway.

Delicata squash is the perfect squash for roasting because its thin skin and soft, sweet potato-like flesh cooks up beautifully. I roasted the wedges on a foil-lined baking sheet because I was concerned that the jelly glaze would make a mess. I am glad I took that precaution because indeed it did.

The pepper jelly imparts a subtle heat to the squash and the garlic, along with the chive garnish, takes this side dish from being sweet to savory.

For 8 Servings:

• 3 pounds of Delicata squash
• 4 tablespoons hot pepper jelly
• 1 clove garlic, minced
• 2 tablespoons unsalted butter
• Kosher salt and pepper to taste
• 1 teaspoon chopped fresh chives

Heat the oven to 350 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.

Cut each squash into 8 wedges, scraping the seeds out with a spoon.

In a small saucepan over low heat, stir together the jelly, garlic, and butter until melted. Place the squash wedges, skin side down, on the prepared pan and liberally brush the glaze over it. Generously sprinkle with salt and freshly ground pepper. Place in the center of the oven and roast for 45 minutes.

Sprinkle with the chives and serve immediately.

Adapted from a recipe in Martha Stewart Living.

Roasted Asparagus with Basil Gremolata

During the spring months, I eat a lot of asparagus. Seeing that it's not even May, I figured I better come up with some new ways of preparing it so my asparagus adoration doesn't fizzle out by June.

Now, gremolata is the traditional topping for osso buco and consists of a lemon zest, parsley, and garlic mixture. Forgive my own loose interpretation but I really like the word "gremolata" and besides, my recipe has to be sort of a distant cousin at least, right?

This is one of those things that just works. The shallots, toasted bread crumbs, and lemony basil brightness really add layers of flavor to the already delicious roasted asparagus. Initially I thought I had too much gremolata topping for the amount of asparagus I roasted but it's so tasty, the amount seemed just right to me.

To serve 4 as a side:

• 1 bunch asparagus, ends snapped off
• 2 tablespoons of olive oil
• 1 small lemon
• 1 small shallot, minced
• 4 large basil leaves, chopped
• About a cup of crustless, day-old bread pieces (I used the bread from the perfect rustic bread recipe)
• Salt and pepper to taste

Preheat the oven to 400 degrees. Place the asparagus on a baking sheet and toss with a tablespoon of the olive oil, a large pinch of salt, and some freshly ground black pepper. Place in the oven on the center rack, and roast for 15-20 minutes, giving the asparagus a toss once or twice while they are cooking.

Meanwhile, take the bread pieces and put them in a blender or food processor and give them a few whirls until they turn into coarse, small crumbs. Set aside.

In a small skillet, heat the remaining tablespoon of olive oil over medium heat and add the shallots, sauteing until they are starting to brown, about 2-3 minutes. Add the bread, and stirring constantly, cook until the bread turns golden and toasts a bit. Remove from the heat and place in a bowl. Add the basil and the zest from the whole lemon to it. Season to taste with salt and stir together thoroughly.

When the asparagus is ready, place it in a serving dish and squeeze the juice from half a lemon over it. Spoon the gremolata over the top and serve.

Grilled Greens

Guestblogger The Chef: At long last I got The Chef to put down on paper one of the great things he cooks for us outside of the restaurant. This has become a family favorite, and an easy way to eat up all those greens in the garden or your CSA box. -A Crafty Lass

Hearty greens often take a back seat to their sexier cousins in the produce section. They don’t seem to promise the same instant gratification as plump red tomatoes or buttery ripe avocados. I sometimes even find myself staring at the chard in our garden asking, “Now what?”

Well I think I’ve found the answer. This way of cooking greens came out of my desire for utility, an impulse I suspect a lot of cooks are having these days. Picture if you will a substantial bunch of greens, hacked off of some gorgeous golden beets and bound for the compost pile. Now imagine an intensely burning pyramid of lump charcoal laying in wait for a few meager steaks. It just doesn’t feel right. Here is my culinary solution, the result of which is tasty, resourceful, and the perfect go-to accompaniment for a summers worth of grilled meats…oh, and although untested, I imagine this would make a killer burger topping.

To serve 2-4 people as a side:

• 1 bunch of hearty greens (collard, beet, swiss chard)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• Kosher salt and fresh ground black pepper, to taste

Pre-heat gas grill to high or charcoal grill so that coals are at their hottest. Wash greens thoroughly and shake off any excess water. Set whole greens with stems on grill grate and move frequently with tongs to provide substantial grill marks on the wilting leaves. Allow the stems to linger over the hottest part of the grill as they will take longer to cook. Total cooking time should take no longer than five minutes.

Once the greens are cool enough to handle, slice the leaves into half inch ribbons and the stems into quarter inch pieces. Place the greens in a medium mixing bowl, add the olive oil, vinegar, salt and pepper, and toss to combine.

Can be served hot, at room temperature, or cooled and re-heated.

Roasted Carrots with Whiskey Glaze

This recipe was an on-the-fly success. I had friends over for St. Patrick's Day dinner and knew I wanted to roast some carrots instead of serving up the plain, boiled variety. I thought it would be extra-festive if I could somehow incorporate some Irish whiskey into the mix. It was immediately clear that whiskey and carrots belong together.

When carrots are roasted they take on a sweet potato quality and some of their carroty sharpness is mellowed by the caramelization. My friend Scott declared that this was the first time he liked cooked carrots in his entire adult life. Anytime a hater can be converted, the recipe is a keeper....and no, I cannot be converted, I won't suddenly find that cilantro "brightens" a salsa.

For 2-4 servings:

• 2 bunches of carrots with tops
• Olive oil
• Salt and pepper
• 1 tablespoon unsalted butter
• 1-2 glugs good Irish whiskey
• 1/4 cup dark brown sugar

Heat the oven to 425 degrees. Cut off all but 1 inch of the carrot's green tops. Peel the carrots, halve lengthwise, and set aside on a baking sheet. Generously drizzle some olive oil over the carrots, sprinkle with salt, grind some pepper over the top and toss with your hands to thoroughly coat. Place the pan on a rack in the lower third of the oven.

Roast for 20-30 minutes (depending on the thickness of your carrots), tossing twice while they are roasting. Meanwhile, in a small bowl, combine the butter, sugar, and whiskey. Microwave for 30-45 seconds until melted, or, if you are anti-microwave, heat in a small saucepan.

After the carrots are nicely roasted and browned in spots, pour the glaze onto the pan, quickly toss the carrots, and place back in the oven for 2 more minutes. Remove and serve.