Simple Fresh Salsa

Some years we get ripe tomatoes and others we get frozen green ones. Fortunately, this year we’ve been enjoying an extended hot summer so there are plenty of garden ripe tomatoes to pilfer out of other peoples’ gardens. 



If you do attempt to steal produce don't forget to laugh evilly as you sneak away.



Simple Fresh Salsa

Whether on eggs, grilled chicken, beefy tacos, or crunchy tortilla chips this simple little salsa tastes better when you snag a few tomatoes from your parents’ garden. 



2 to 3 medium tomatoes, diced

1/4 cup diced onion

1 tablespoon lime juice

3 tablespoons cilantro, diced

2 teaspoons minced jalapenos

Salt to taste



Mix together, cover and refrigerate for at least 30 minutes before serving.



Makes about 1 cup.



By Laura Flowers.

Roasted and Mashed Honey Yams

This crazy little recipe is so healthy and easy you may never boil your yams or sweet potatoes again.

Roasted and Mashed Honey Yams
Print Recipe
This dish is more dessert-like than savory, almost tempting me to top my portion with whipped cream.

2 1/2 pounds yams or sweet potatoes
1 teaspoon salt
2 tablespoons honey
1/2 cup water
Cooking Spray

1. Preheat the oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.

2. Peel yams with a potato peeler and trim any tough woody edges off. Dice the potatoes into about 1-inch size pieces. Place them in baking dish. Drizzle with honey, salt and water. Cover dish with foil.

3. Baked at 350 for 50 minutes, or until fork tender. Carefully remove foil and mash yams in the dish. Move to a serving bowl.

4. Top with a little vegan butter or butter if desired, but I like to leave mine plain.

Serves 6.

Nutritional info without butter:
• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 179.0
• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 399.1 mg
• Total Carbs: 43.3 g
• Dietary Fiber: 5.3 g
• Protein: 2.0 g

Recipe and photograph by Laura Flowers.

Butternut Squash Ravioli with Potato & Pea Cream Sauce

I think the best gifts I receive are food related, specifically fresh produce. So I felt lucky this weekend when my Dad walked me out to their garden and dug up enough vegetables to last us a week.

I don’t have specific plans for most of it, but the potatoes and peas were first on my list to use. At my parents, meals are centered around meat with veggies as a side, but I thought I’d turn their creamed potato and pea recipe into a late summer vegetarian pasta dish.

Jesse and I enjoyed this interpretation on a classic recipe, and using frozen ravioli kept it quick and inexpensive.

Clara on the other hand just ate the potatoes, but as a picky 9-year-old she believes ravioli should only come in cheese.

Butternut Squash Ravioli with Potato & Pea Cream Sauce
Print Recipe
If your peas are fresh from the garden they might take about 7-10 minutes to cook, but if they come frozen, only boil them for 3-4 minutes.

1 pound waxy baby potatoes
1 cup shelled English peas
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
2 cups milk
25-ounce package frozen butternut squash ravioli (I used Safeway Select)

1. Bring a large pot of salted water to a boil for ravioli.

2. If potatoes are large, half or quarter them into bite size pieces. Bring a large pot of water to a boil over high heat. Boil potatoes for 10 to 15 minutes, or until tender. About two-thirds of the way through cooking time, add the peas. When both are tender, drain the pot.

3. In a saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste.

4. Meanwhile, cook the ravioli according to package directions. With a slotted spoon, move cooked ravioli to a platter. Cover with potatoes and peas then poor sauce over the top.

Recipe and photograph by Laura Flowers.

Vegetables in Curried Coconut Milk

It’s difficult to get my curries not to look like cat food, so you’ll just have to trust me that this one tastes good. I’m guessing this is the reason I see more curry recipes without images than with.

This creamy vegetable filled curry is even better the next day. So pack it up for lunch and know that you’re taking something healthy and flavorful with you.

Vegetables in Curried Coconut Milk
Serve as a main dish over steamy brown rice.
Print Recipe
1 large onion, sliced

6 cloves garlic, minced

3 large carrots, diced

2 tablespoons olive oil

1 large potato, cubed

1-1/2 cups cauliflower florets, sliced

8 mushrooms, sliced

1 1/2 tablespoons curry powder

1/2 teaspoon cumin

1/2 teaspoon turmeric

Pinch of cayenne pepper

14.5 ounce can vegetable broth (or chicken if you prefer)

1 cup light coconut milk 

1 cup peas

Salt & pepper, to taste

1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent.

2. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes.

3. Add the broth and coconut milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork.

4. Stir in the peas. Cook uncovered on medium-high heat stirring constantly until the liquid has thickened.

5. Season generously with salt and pepper to taste. Serve over brown rice.

Servings Per Recipe: 6 Serving. Size: 1/6 recipe. Brown rice not included in calorie count. Per Serving: Calories 159.3 Total Fat 5.4 g Saturated Fat 3.0 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 2.1 g Cholesterol 1.5 mg Sodium 355.9 mg Potassium 737.6 mg Total Carbohydrate 24.4 g Dietary Fiber 5.2 g Sugars 4.7 g Protein 4.7 g

Grilled Asparagus and Red Pepper Salad with Shaved Parmesan

With raw garlic vinaigrette this is not a first date salad. I have breath that could slay a vampire, so if you make this beauty purchase some breath mints.

I’m switching gears to lighter meals in preparation for hot summer months. Or what I hope turn into hot summer months. We woke up to snow and the backyard lawn-swamp is fit for the ducks my neighbor said were roaming around.

I dream of sunny days.

For the past few rainy springs I’ve pulled out Andrea Chesman’s The New Vegetarian Grill for fresh ideas. This variation on her tasty Asparagus Salad doesn’t disappoint and someday I might even be able to make it without rain pouring down my back.

Grilled Asparagus and Red Pepper Salad with Shaved Parmesan
Salad & Dressing Printer Version
For a vegan version, leave off the Parmesan and make your own croutons with olive oil, salt and a sprinkle of granulated garlic.

1 recipe salad dressing, below
1 red bell pepper
1 pound asparagus
6 to 8 cups mixed salad greens of choice
Croutons, store-bought or homemade
Shaved Parmesan
Salt and pepper

1. Make the salad dressing. Refrigerate until ready to use.

2. Meanwhile, heat the grill to hot. Grill the bell pepper until it’s well blacked. Place it in a paper bag and close the top. Steam for 5 to 10 minutes until the skin is easily removed. Skin the bell pepper. Strain pepper juice into the salad dressing. Remove the steam and seeds and slice into small strips.

3. Snap off the woody ends of the asparagus. Coat with a little dressing and grill until done to taste. Slice asparagus into thirds.

4. Wash, dry and place the greens on 2 to 3 plates. Top with red pepper slices, asparagus, croutons and a sprinkle of salt and pepper. Using a vegetable peeler, slice off strips of Parmesan onto the salad. Shake dressing and drizzle over the salads. Serve immediately.

Makes 2 to 3 dinner salads.

Garlic Basil Salad Dressing & Marinade
Make this first and set it aside while you prep the salad. And once you’re done grilling, steaming and skinning the bell pepper, slice the top open and add the juice to this vinaigrette.

3 garlic cloves, minced
1/4 cup finely chopped fresh basil
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
1/2 cup extra virgin olive oil
Juice of grilled red bell pepper, optional

Add all the ingredients together in a salad dressing bottle. Close and shake well to combine. If you don’t have a bottle, whisk the ingredients together in a small bowl drizzling the olive oil in last.

Refrigerate until ready to use.

Recipe adapted from Andrea Chesman’s book "The New Vegetarian Grill". Picture by Laura Flowers.

Lightened Up Fettuccini Primavera With Roasted Vegetables

This week, I’m staying at my parents place two hours north of home while I take a real estate class. Why am I taking this class do you ask? I don’t know. My friend Julie talked me into it?

What does a photographer do with a real estate license anyway? Take house pictures? I have no idea, but I’m having a blast learning something totally outside my field. Brain candy. I haven’t taken a class for pure fun in years.

Though I’m starting to miss Jesse, the kiddo and my constant doggie sidekick, this extra time should hopefully allow me to share a couple backlogged recipes with you.

This lightened up fettuccini primavera is still satisfying, but won’t make you feel like you ate a stick of butter and pound of cheese. I loved creating and eating it and hope you like to too.

Well, I better go hit the books. Weird. I’m not used to this anymore. College was over years ago. Ok, I’m really going to go study now.

Really. Maybe…

Lightened Up Fettuccini Primavera With Roasted Vegetables
Printer Version
Broth adds flavor to the sauce without all the calories from boatloads of heavy cream and cheese.

Roasted Vegetables
32-ounce bag (2 pounds) Vegetable Medley (Broccoli, Cauliflower & Carrots.)
Extra virgin olive oil
Salt
Garlic powder
Onion powder

1. Preheat the oven to 425 degrees. Place the vegetables on a rimmed baking sheet. Halve or quarter any extra big pieces of cauliflower and broccoli. Coat vegetables well with oil and season generously with salt, garlic powder and onion powder.

2. Bake for 25 minutes. Toss and bake for another 10 to 15 minutes until the vegetables are tender but not mush. Set aside.


Fettuccini Alfredo
1 package fettuccini noodles
1/4 cups flour
1/2 cup Parmesan Reggiano
1/4 cup heavy cream
1 (14.5 ounce) can chicken or vegetable broth
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper


1. Roast the vegetables first (above). Near the last half of cooking time make fettuccini according to package directions in salted water. Drain noodles and toss with a little olive oil to prevent noodles from sticking together.

2. Meanwhile, in a small bowl toss together flour and Parmesan. Stir in heavy cream and 1/4 cup of the broth. Set aside.

3. In a large saucepan melt butter over medium heat. Add the garlic and sauté for 30 seconds. Add salt, pepper and the rest of the broth. Bring to a high simmer. Stir in the flour mixture. Bring back to a simmer and cook for several minutes until thickened to taste.

4. Plate noodles, spoon on veggies and sauce. Sprinkle with more Parmesan if desired.

Recipe and photograph by Laura Flowers.

Oven Roasted Garlic Brussels Sprouts

You need this Brussels sprout recipe in your life. Wait, stop! Don’t run away. I’m serious. When these odorous little vegetables are roasted with garlic and olive oil they turn into creamy umami heaven.

If you don’t already love Brussels sprouts please make this dish. You'll love me for it.

Oven Roasted Garlic Brussels Sprouts
Printer Version
I wrote the recipe for 2 lbs of Brussels sprouts, as that’s the size of the Costco bag. You can easily reduce or increase the amount, just use an appropriately sized baking dish.

2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced fine or pressed through a garlic press
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Move oven rack to the upper third and preheat to 425 degrees.

In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.

Recipe & photograph by Laura Flowers.

Savory Summer Vegetable Cobbler

This cobbler, casserole, whatever you want to call it is the new reason I could become a full time vegetarian again. All my leftover CSA vegetables went into this amazing summer meal creating something I wish I could enjoy all year long.

Speaking of vegetarians, I’m taking my poor unsuspecting ex-cattle rancher husband to a “How to be a Vegetarian or Vegan” class tonight. Think he’ll suspect I’m being sneaky? If I had someone else on my team, I think I could do this.

There’s also a very good chance he’ll run out screaming for his sanity. I’ll let you know what happens.

Savory Summer Vegetable Cobbler

Printer Version
A side salad and maybe a piece of garlic bread is all this cobbler needs.

Topping:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
3/4 cup grated Tillamook Vintage White Cheddar, or other good quality cheddar
1/2 cup (1 stick) unsalted butter, chilled well and diced
3 tablespoons ice water

1. In the bowl of a food processor, combine flour, salt, 1 teaspoon sugar, and cheese. Process until the cheese is mixed in. Add butter; process until mixture resembles coarse meal.

2. With machine running, pour ice water through feed tube. Pulse until dough holds together without becoming wet or sticky. Move dough to a bowl and press it into a ball. Cover with plastic wrap and place the bowl in the freezer while making the filling.

Filling:
1 tablespoon unsalted butter
1 tablespoon olive oil
2 ½ teaspoons salt, divided
1 large onion, diced
3 cloves garlic, minced
1 extra large summer squash or zucchini or two medium sized ones
2 1/2 lbs tomatoes
1/2 cup chopped basil
Freshly ground black pepper
1 ½ teaspoon granulated sugar
1/3 cup all-purpose flour
2 tablespoons half and half


1. Melt remaining tablespoon butter in large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl to cool slightly.

2. Preheat the oven to 400 degrees. Set aside a 9x13 inch dish. Slice off the ends of the squash or zucchini and slice the long way to make two long pieces. Then slice each half into 1/3 inch thick half moons. Set aside.

3. In a large skillet over medium high heat melt the butter and warm the olive oil. Add the onion and ½ teaspoon salt. Sauté until softened, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the squash and cook until the vegetables begin to brown, stirring occasionally. Place the mixture in the 9x13 inch dish.

4. Chop tomatoes into large bite size chunks and place in the dish. Add the chopped basil and sprinkle with lots of pepper, the sugar, flour and 2 teaspoons salt. Toss together. Add the half and half and toss again to combine. Spread the vegetables out evenly.

5. Remove the dough from the freezer. Pinch off cherry sized pieces and sprinkle over the vegetables. Bake for 45 to 50 minutes until the top is browned and the sides are bubbly. Wait 15 minutes until set and serve.

Recipe and photograph by Laura Flowers.

Rainbow Chard, Carrot and Cannelloni Soup

Food poising is horrible and I’ve been coping it all weekend. If it ever goes away I promise only to eat healthy things like this wonderful summer chard soup. Well, at least until I forget I how bad food poisoning is.

I’m not sure if it was the old pizza, or eating off trays that had been out for hours at an art walk. Either way, never ever again will I eat old food.

Rainbow Chard, Carrot and Cannelloni Soup Printer Version
My CSA box this week had rainbow chard and carrots in it. It made fantastic rich vegetable soup. I think I’m starting to feel better already.

¼ cup olive oil
3 carrots, peeled, sliced long ways and cut into half moons
1 onion, diced
½ teaspoon salt
8 cups hot tap water
2 cubes Celifibr Chicken Bouillon Poulet (Vegetarian bouillon cubes, found in Co-Ops or Whole Foods)
2 cubes Celifibr Vegetables Medley Bouillon Legumes (found in same place as above)
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 (15 ounce) cans cannelloni beans, drained and rinsed
1 (14.5 ounce) can fire roasted diced tomatoes with garlic
1 small bunch rainbow chard chopped into bite size pieces, stems and leaves
Freshly cracked pepper, to taste
Freshly grated Parmesan Reggiano for garnish

1. Warm olive oil in a large pot over medium high heat. Add the carrots, onions and salt and cook until the vegetables are tender stirring occasionally.

2. Add the hot water, chicken bouillon, vegetable bouillon, parsley, oregano and basil. Bring to a simmer.

3. Next, add the beans, can of tomatoes, rainbow chard and lots of freshly cracked pepper to taste. Bring to a simmer and cook for about 10 minutes, or until chard is tender.

4. Spoon into bowls and garnish with Parmesan cheese.

Vegan Version: Leave off Parmesan garnish.

Recipe & photograph by Laura Flowers.

The Great Deceiver: Artichokes with Lemon Dipping Sauce

This sauce. Its terribly deceiving sitting there all white and boring. It’s that wallflower so easy to overlook. Yet, if you just take a very small amount on your tongue the flavor will blow your senses with creamy lemon and garlic. It tricks you this little lemon sauce. Tricks you into coming back for more. Before long, your artichoke is sadly gone, and you’ll be wishing you had something else to dip, so you’ll start dipping your garlic bread, then your pita chips, and then you’ll be licking the bowl clean.

At least, that’s what happened to me.

Artichokes with Lemon Dipping Sauce

Ingredients
• 1/4 cup mayonnaise
• 1 teaspoon lemon peel
• 1/4 cup lemon juice
• 1 tablespoon Dijon Mustard
• 2 cloves garlic
• 2 teaspoon coarse salt
• 1/4 teaspoon freshly cracked black pepper
• 4 medium artichokes

Preparation
1. Combine first 7 ingredients in a small food processor and puree. Cover and chill.

2. Wash artichokes by plunging up and down in cold water. Cut off stem ends; trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim one-fourth off top of each outer leaf.

3. Place artichokes in a large Dutch oven; add water to depth of 1 inch. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender.

4. Serve artichokes with sauce.

Yield: 4 servings (serving size: 1 artichoke and 2 tablespoons sauce).

Recipe from Everyday Health. Photograph by Laura Flowers.

The Best Broccoli Cheddar Baked Potatoes

What makes these the best you ask? Fondue is my answer! I use the recipe for Hard Apple Cider Cheese Fondue for these amazing stuffed potatoes. What makes them so incredible is the extra-aged award winning Washington State University Cougar Gold Cheese that the cheese sauce is made from.

I would swim with piranhas for Cougar Gold Cheese. Big, fat, toothless, vegetarian piranhas. Ok, so I’m a chicken, but seriously, this cheese is super fantastic. But if you can’t get a round of it, any good aged white cheddar will work well.

The Best Broccoli Cheddar Baked Potatoes

4 Good sized Russet potatoes

Broccoli florettes, enough to cover 4 potatoes

Salt

Freshly Cracked Pepper

1 recipe Hard Apple Cider Cheese Fondue, below

1. Microwave Method: Scrub the potatoes, pierce with a fork, and place on a paper towel in the microwave. Cook on high, flipping over every 5 minutes until easily pierced with a knife. Set aside.

Oven Method: Preheat oven to 400 degrees, scrub potatoes, pierce with fork, rub with oil and place on the center rack of the oven. Place a foil lined baking sheet below to catch drips and bake for 45 minutes to an hour or until easily pierced with a fork.

2. Meanwhile, make the fondue and steam the broccoli.

3. Place the potatoes on individual plates. Cut with a sharp knife down the centers and squeeze potato together so the insides pop out a bit. Sprinkle with salt and pepper. Place the broccoli on top of the potatoes and spoon the cheese fondue on top.

Hard Apple Cider Cheese Fondue

Ingredients

1 pound Cougar Gold (extra aged if you can get it), or other sharp white cheddar

2 Tablespoons flour

1 cup hard apple cider (Drink the rest while preparing fondue)

1 teaspoon apple cider vinegar

1. Crumble or shred the cheese. In a bowl, toss together the cheese and flour.

2. In medium sized sauce pan bring the hard apple cider to a boil.

3. Reduce heat to low and add the cheese mixture a handful at a time, stirring until melted before adding more.

4. Add the vinegar and stir together. Spoon over baked potatoes.

Recipe & Picture by Laura Flowers.

Szechuan Green Beans and Hope

When I was a 14 year-old-girl a tumor the size of a softball was removed from my ovary. I kept that damaged ovary for another 14 years because doctors were afraid to remove something of importance from someone so young. When I had an emergency hysterectomy at 24 and cancer cells in my cervix I still kept that damaged useless ovary. Until I was 28, when it became obvious my health, and therefore my life, was at risk. Then it was finally removed.

I consider myself lucky. Staying one step ahead of full blown cancer at all times. I can no longer have children, but I’m alive and healthy. There are many women who find out about cancer so late in the game that the battle can be overwhelming and devastating.

Thanks to Foodbuzz and Electrolux I will attend the Ovarian Cancer Research Fund event in New York City. I am in awe that I get to go, and feeling quite overwhelmed. I’m not sure I deserve this, but am grateful for the opportunity.

As I comb through OCRF I can’t help but find myself drawn to the survivor stories, and finally to the tribute page. These pages are filled with vibrant women with beautiful smiles. All of them fought this dangerous cancer. Some won, others lost, and all strove to survive. Their stories are amazing, and worth reading. I hope you’ll take some time to do so.

It’s important, this cause, because ovarian cancer is typically found much to late as there isn't a good tool currently for early detection. If found sooner, there would be a better chance of survival, and hopefully an opportunity for these women to have children of their own.

So today’s recipe is dedicated to living joyfully and to flavorful healthy food to feed our bodies and spirits. I hope that one day cancer will be detected much earlier, and be better treated. Through foundations like OCRF there is hope that our own daughters and granddaughters won’t need to worry about fighting for their lives, when they should be living them instead.

Szechuan Green Beans

I serve these tender garlicky green beans over perfectly cooked brown rice for a fresh, flavorful, healthy meal.

Ingredients

1 ½ pounds fresh or frozen green beans

1 ½ Tablespoons chopped garlic

2 teaspoons chopped ginger

1/2 bunch scallions, chopped

1/2 teaspoon chili paste or chili sauce

3 Tablespoons soy sauce

1/2 teaspoon sugar

1/4 teaspoon salt

Fresh ground pepper, to taste

3 Tablespoons peanut oil

Instructions

1. If using fresh beans wash the beans, drain thoroughly, and trim the tops and bottoms.

2. Heat 2 Tablespoons oil over medium heat. Add the beans and stir-fry until they start to shrivel and turn brown, 5 to 10 minutes. Remove the beans and drain in a colander or on paper towels.

3. Heat 1 Tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the beans and the remaining ingredients. Mix together and serve.

Serves 2 to 3 as a main dish.

Recipe adapted from Rhonda Parkinson from About.com. Picture by Laura Flowers.

Chopped Spinach Salad with Mulberries, Roasted Beets, Goat Cheese, & Walnuts

Walking along a trail, in a park that runs along the Columba River, I found mulberries. At least I think that’s what they were. I ate a bunch before asking an elderly couple, and their Lhasa Apso passing by, if they knew what I was eating. The dog didn’t talk much, but the couple said the berries were quite edible. I had to agree. They were sweet and unlike any berry I'd had before. (I know what you're thinking, don't eat the unidentified berries you dummy! Trust me though, I've eaten much worse.)

Along this park are many mulberry trees, plum trees, apple trees, and fortresses of blackberry bushes. It makes me wonder why we don’t plant fruit trees in our parks anymore. I can just imagine what it was like fifty or more years ago walking along the river, knowing you could stop for a snack of fresh fruit anytime you wanted. What a remarkable legacy to leave behind.

Jesse and I picked a napkin full of mulberries to make this salad before heading home. I look forward to going back when the plums are ready.

Ingredients
Small beets
Fresh Spinach
Walnuts
Mulberries
Fig flavored goat cheese or plain goat cheese
½ cup Pompeian Pomegranate Infused Balsamic Vinegar
½ cup extra virgin olive oil, plus a little more for beets
Salt & freshly cracked pepper

Instructions
1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.

2. Cut off the beet stocks and roots and scrub well under water to clean. Pat dry and rub the beats with olive oil and sprinkle with salt. Place on the baking sheet and cook for 50-60 minutes until easily pierced with a knife. Cool, peel, and slice beets.

3. Toast the walnuts in a bowl in 30 second increments on high until toasted and fragrant. Chop into large pieces.

4. Chop spinach or use baby spinach and arrange on individual plates. Top with sliced beets, some crumbled goat cheese, walnuts, and mulberries.

5. Shake together vinegar and oil. Drizzle a little over salads. Then sprinkle salad with salt and freshly cracked pepper. Serve immediately.

By Laura Flowers

Zucchini Carpaccio with Almonds

This recipe comes from “My Italian Garden”, by Viana La Place. I’ve made it my goal to photograph her recipes as often as time allows. They are simple, beautiful, and quite underrepresented in her book. How can one understand the beauty of raw zucchini without a photograph? I also find her instructions interesting, she even instructs the reader on the preferred shape and color of the platter. La Place really emphasizes that food is part of a beautiful life. I couldn’t agree more.

This dish is simplicity in beautiful Italian form. It may not be for everyone, as many of us are not used to raw zucchini. I found it wonderfully clean tasting, just slightly rich from the olive oil, and salty from the Parmigiano-Reggiano cheese. The almonds add texture and another dimension to this summer salad.

You’ll need a mandolin or wide vegetable peeler to make this one.

Ingredients
½ cup whole almonds
4 small, very firm zucchini, preferable just picked, ends trimmed
Extra virgin olive oil
Sea Salt
Parmigiano-Reggiano Cheese

PREHEAT the oven to 375 degrees.

SPREAD the almonds on a baking sheet and toast for approximately 10 minutes. Remove from the oven and let cool.

SELECT a large oval platter, preferably white. Use a mandolin or a wide vegetable peeler to make long shavings of zucchini. Spread the zucchini on the platter, drizzle with olive oil, and sprinkle lightly with salt.Working over the zucchini with a standard vegetable peeler, SHAVE enough Parmesan to lightly cover the zucchini.

Coarsely CHOP the almonds and distribute evenly over the cheese. Immediately before serving, embellish with an additional very light drizzling of olive oil.

Recipe by Viana La Place. Picture and write-up by Laura Flowers

Bruschetta all'Avocado

I said that I’d post the adult purple pizza next, but I got so excited about this little dish that I hope you don’t mind the interruption. Avocados are in season right now, and this is a lovely way to eat them; creamy, on good bread, and with a light background of garlic.

For Spread
3 medium sized avocados
Juice of half a Meyer lemon
1 Tablespoon capers, not rinsed
1 Tablespoon extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon dried dill
Coarse salt & fresh cracked pepper to taste

Cut the avocados in half and scoop out the pulp into a food processor. Add the rest of the ingredients and pulse to combine to desired texture.

For Bread
Slices of good French bread or other favorite
Extra virgin olive oil for brushing
1 garlic clove, cut in half

Heat the grill or broiler to high. Brush one side of the bread lightly with olive oil. Grill or broil the side with the oil until golden brown and crispy. Remove from heat, and immediately rub the toasted side lightly with the garlic clove.

Top bread with the avocado mixture. Sprinkle with dill if desired.

Recipe & picture by Laura Flowers

Pan-Fried Polenta with Fresh Tomato-Bean Salsa

This recipe comes from The Tomato Book, which happens to be shaped just like a tomato. I hate to admit this, but I enjoy these cheesy cardboard cookbooks by Publications International, Ltd. Their dumb shapes make me happy, and much like the old Pokémon fad, I gotta to catch ‘em all. It helps that the recipes are usually simple, because really, you can only fit so many instructions onto one little page. On brain fried days, I can grab one of these no brainer beauties, pick any recipe, and get cooking in no time.

Ingredients
2 ½ cups chopped ripe tomatoes
1 cup canned cannellini beans, rinsed and drained
½ cup chopped fresh basil
½ teaspoon each salt & black pepper
2 tablespoons olive oil
1 (16 ounce) package prepared polenta, sliced into ¼-inch-thick rounds
¼ cup grated Parmesan cheese

Instructions
1. Stir together tomatoes, beans, basil, salt and pepper. Let stand at room temperature 15 minutes to blend flavors. (I added a drizzle of olive oil.)

2. Heat 1 Tablespoon olive oil in a medium nonstick skillet over medium high heat. Add half the polenta slices to skillet; cook until golden brown on both sides, about 4 minutes, turning once. Remove polenta from skillet. Repeat with remaining oil and polenta slices.

3. Arrange polenta on a serving plate. Spoon tomato-bean mixture on top. Sprinkle with cheese and garnish with basil.

Makes 4 servings

Notes: For breakfast the next morning, I broke up the leftovers in a skillet, heated them up, poured in a couple seasoned whisked eggs, and scrambled it all together.

Recipe from The Tomato Cookbook. Picture by Laura Flowers.

Avocado On The Half Shell

The produce is making its way North and I’ve started pulling out all my favorite vegetable filled books. This recipe comes from My Italian Garden by Viana La Place. Her recipes are stunning, simple, and gorgeous. Well, at least they are when I picture them in my mind, as there are no photographs in her book! I’ll be taking many photographs as the summer moves along of her recipes, as they are delicious and fresh, as well as beautiful.

Serves 4

“Here, avocados are served cool, fragrant with herbs warmed in the hot summer sun. Serve on a sultry summer night accompanied by a chilled bottle of Italian white wine.”

2 large Hass avocados, ripe but firm (the flesh should be bright green with no blemishes or bruises), lightly chilled
1 small Meyer lemon
¼ cup extra virgin olive oil
Handful of fresh basil leaves, coarsely chopped
Handful of fresh mint leaves, coarsely chopped
Sea salt
¼ cup almonds, toasted and coarsely chopped
Sungold cherry tomato clusters or other small, sweet cherry tomatoes on the vine

Carefully CUT the avocados in half without removing the peel. Gently twist to separate the halves. Insert a sharp knife into the pit and pop it out. Immediately squeeze lemon juice over the exposed avocado flesh. If necessary, cut a small slice off the bottom of each avocado to stabilize it.

In a small bowl, COMBINE the olive oil, basil, and mint. Season with salt. Add fresh lemon juice to taste to the olive oil and herb mixture.

SPOON the herbal dressing into the cavities of the avocados. Distribute the almonds over the top and drape a small cluster of tomatoes on each avocado.

Recipe from My Italian Garden by Viana La Place. Picture by Laura Flowers.

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Corn on the Cob the Easy Way

This method always turns out perfect corn on the cob. I consider my grill my first oven, and the oven that other thing that cooks too. To say that I prefer baking my corn over grilling means that baking, for once, is not only easier but produces constantly good results.

Ingredients
Corn on the Cob
Whatever you want to rub all over it later

Place the oven rack in the middle and preheat to 350 degrees.

Snip off any dangly small leaves and some of the fuzz (silks) on top. Place directly on the rack and bake for 30 minutes.

Remove the corn from the oven and let cool for a few minutes before handling. Peel back the leaves and pull off the silks. Serve with the leaves twisted back, they look pretty and make a great handle.

Picture and write-up by Laura Flowers.

Grandma Ain’t Got Nothin’ on These Grilled Stuffed Peppers

I’ve been dealing with an abscessed tooth lately and haven’t been cooking as often as I’d like. What that means is my sweet husband had to cook, and by “cook”, I mean we ate out. By the end of a week of fast food, and an absence of vegetables, I was over the edge crazy for a good slow meal.

Thankfully, yesterday I felt well enough to spend the day futzing around my kitchen, and thought stuffed peppers sounded both veggie filled and nostalgic. This was the first time I’ve ever made them, and sort of flew by the seat of my pants without a recipe. I cooked up some rice, grilled the vegetables and sausage, then finished it all off in the oven.

2 cups cooked brown or white rice
4 precooked organic sausage links
7 bell peppers
1 onion
½ bunch asparagus, ends snapped off
Olive oil for vegetables
2 tomatoes, diced
1 jar (25.5 ounce) marinara sauce
1 Tablespoon olive oil
½ teaspoon salt
1/4 teaspoon red pepper flakes
Fresh cracked pepper
½ cup Parmesan Reggiano

1. Make the rice according to package directions. Set aside.

2. Heat the grill to medium high.

3. Grill the sausages until char marks for. Allow to cool and dice. Set aside.

4. Prep the bell peppers by cutting the tops off and cutting out the membranes and seeds with a paring knife. Cut the stem out from the top ring. Rub the peppers in olive oil and place on the grill. Grill until char marks form but not completely softened. When cool enough to touch dice one bell pepper. Set the rest aside.

5. Meanwhile, cut the ends off the onion. Cut the onion in half and rub in olive oil. Rub the asparagus in olive oil and place both on the grill. Grill until lightly charred and mostly softened. Dice both when cool enough to handle.

6. Heat the oven to 375 degrees. Rub a 7x11 inch (2 quart) baking dish with 1 Tablespoon olive oil. Pour in the sauce and spread about the bottom of the dish. Line a jelly roll pan with foil and place the baking dish in the center to prevent spills.

7. In a large bowl mix together the rice, sausage, diced bell pepper, onion, asparagus, tomatoes, ½ teaspoon salt, red pepper flakes, and fresh cracked pepper.

8. Stuff the peppers with the mixture and gently pack down. Place in the sauce and sprinkle with Parmesan Reggiano Cheese. Top with a pepper ring.

9. Bake for 60 to 120 minutes or until golden brown and the sauce is bubbling. Wait 5 minutes before serving.

Notes: I used Lucini Rustic Tomato Basil Sauce, and Chef Bruce Aidells Roasted Garlic & Gruyere Cheese Sausage. Both were from Costco.

Serves 6

Recipe by Laura Flowers

Grilled Brussels Sprouts Smoky & Sweet

Love them or hate them most people agree anything tastes better barbecued. Brussels Sprouts, being the tough little creatures they are, need a little precooking before ceremoniously charring. This recipe softens them in the microwave before giving them their beautiful blackened grill marks and smoky sweet flavor.

1 lb brussels sprouts
1/4th cup water
1/4th cup extra virgin olive oil
2 Tablespoons Grey Poupon Country Dijon mustard
½ teaspoon salt
Fresh cracked pepper to taste (I prefer a lot.)

Directions:
Turn the grill on medium high.

Rinse the Brussels sprouts. Then cut the stem off, mark a ¼ inch X into the base of each sprout, pull off the dark green outer leaves, and cut in half. Place in a medium sized bowl with 1/4th cup water while prepping.

Place the bowl in a microwave and cover with a paper towel. Cook for 4 minutes. Meanwhile in a small bowl mix together olive oil, Dijon mustard, salt & pepper.

Carefully remove the Brussels sprouts from the microwave. Pour the sauce on top of the sprouts and toss to coat. Place on the grill with tongs and keep the bowl nearby. Turn the sprouts once char marks develop, and then char the other side to taste. Place the sprouts back into the bowl.

Toss gently to coat with the remaining sauce on the bottom of the bowl. Serve Hot.

Recipe by Laura Flowers