(Gluten Free!) Orange, Walnut, Date, and Olive Oil Cookies

I have been consuming Cara Cara oranges and walnuts like water over the last month and a half. When my cravings are so healthy and whole, I happily oblige. So, it makes sense that my nearly weekly batch of "Mommy's Healthy Cookies" (which really originates from a throw-together-whatever-you've-got, no recipe kind of "recipe") took an orange-walnut turn. Happily, this proved to be just as awesome as other versions; in fact, my family clamored for more and ate their way through batch after batch as I experimented with gluten free and gluten free/vegan versions!

As it turns out, the vegan version is just shy of something I want to share with you, but I will persist. I am really pleased with this final gluten free version which combines the single mellow sweetness of dates, bright orange, silky olive oil, and lots of walnuts. I feel really good about handing off a couple of these little gems to my kindergartener every day after school because they are lightly sweet, full of fiber, and full of healthy fats. He always wants more, and I can confirm they are a great snack anytime.

If you have a severe gluten reaction or celiac disease, make sure you grab a bag of oats that are CERTIFIED GLUTEN FREE. While oats are naturally gluten free, they can be contaminated by other grains from the field or from processing. Gluten free oats are becoming more widely available so just ask your grocer or call around to see who carries them.

If you have a ribbon zester this may be a good time to use it if you don't mind slightly more prominent bits of orange peel. Zest the fruit in long ribbons and then mince finely. Blending the wet ingredients with the dates and zest ensures that the zest and dates incorporate better. If you want a finer orange zest, use a microplane on the fruit and blend the zest into the wet ingredients in the same way.

If you haven't been baking with olive oil, I hope these cookies can be a gateway experience for you. Olive oil has a surprisingly unobtrusive flavor when baked and a lends a soft, tender mouthfeel to treats from the oven. Orange, olive oil, walnuts, and dates compliment each other wonderfully in a kid-friendly way too. If the orange zest is too overwhelming (for kiddos or even adults), just reduce by 1 Tbsp and give it a try again. To me, the orange peel is essential.

Make sure you have a processor or blender with a nice sharp blade. The oats and walnuts make a nicer, more tender cookie when they can be ground fine. The oats should be a rough flour consistency, and the walnuts should be like rough sand. The nuts that each ball of dough is rolled in should be chopped to a  pebbly consistency with a knife or in the processor.

If you want variety, try leaving some cookies without the extra chopped walnuts or add a single half walnut pressed into the top for a nice look too. I can't get enough walnuts so I recommend rolling them in the chopped nuts, which gives them a nice crunchy outside too. You choose! Enjoy.

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Orange, Walnut, Date, and Olive Oil Cookies

Ingredients:

• 1 1/2 C Rolled Oats, certified gluten free, not quick oats
• 1 1/2 C Walnuts, I used large pieces, not chopped, not whole
• 2 Tsp Ground flax seed
• 1 Tsp Baking soda
• 1 Tsp Baking powder
• 1/4 Tsp Sea salt
• 8 Dates, pitted and roughly chopped
• 1/3 C Extra virgin olive oil
• 2 Large egg
• 3 Tbsp Orange zest
• 2 Tbsp Orange juice
• 1 Tsp Vanilla extract
• 2 C Walnuts, chopped small for coating the cookies

Preheat the oven to 350 degrees and prepare two cookies sheets with parchment paper.

Separately grind the oats and the 1 1/2 C walnuts very fine in a food processor or blender. In a medium mixing bowl, combine the oats, walnuts, flax, baking soda, baking powder, and sea salt. Mix the dry ingredients well.

In the same processor or blender, combine the dates, olive oil, egg, orange zest, orange juice, and vanilla extract. Puree this mixture as smooth as possible.

Combine the wet ingredients with the dry ingredients in the mixing bowl and stir until completely incorporated into a wet dough. Place the 2 C of small chopped walnuts in a bowl and use a Tablespoon measure to make heaping Tablespoon balls of dough. Each time you make a ball of dough, roll each completely in the chopped walnuts and press to 1/2 inch thickness on the parchment.

When all the dough is rolled, pressed, and evenly spaced on the sheet pans, bake the cookies for 12 to 14 minutes. Check the bottoms of the cookies for light browning to determine when the cookies are done. Allow the cookies to cool on the sheet pans and store in an airtight container at room temperature or simply place them on a lightly covered plate.

The cookies will keep best for 1 week at room temperature. Refrigerate them after one week.

Black Trumpet and Crimini Mushroom Fried Brown Rice

Time for me to join mushrooms anonymous. I know I am hitting the mycological edibles pretty hard lately (hey, that sounds like a good name for a blog, or a band...hmmm), but I have to go where the spirit takes me. This week it's a hearty heap of chewy, umami-laden brown rice. My neighbors are kind enough to sample my recipe tests, and they have reported that the flavors are, and I quote, "edibly satisfying" with five smiley faces. Now that's an endorsement! I have to agree, when only something savory will do, this might just be the thing.

I can pose a pretty good argument against the conventional wisdom that white rice, as opposed to brown rice, makes a better blank canvas for sauces, flavors, etc. I think this idea has simply become an assumption that isn't challenged often enough because there is a lack of will. Well, the chef will not abide.

Do I eat white rice? Yep. It is indeed a great sop for flavors. It's fast and delicious and needs no defending, especially on nights when I have 20 minutes to whip up dinner. This doesn't mean that brown rice isn't also a great accompaniment to sauces and flavors. One doesn't exclude the other.

I've been eeking brown back into my life, and in my life B.C. (before child) I almost never ate white rice, I ate brown. Why? Because it has lots of flavor, it's chewy and nutty, and it's delicious, that's why. And I took the time, that's why. And fiber, there is always that. Then, P.C. (post child), it became easy to make excuses for my white rice habit and I got a bit lazy. No more!

How much extra time does brown rice take? Well, considering that I cook a pot of white rice for about 15 minutes, then let it steam for another 5, and I cook a pot of brown rice for 40 minutes and let it steam for another 5, that's a little more than twice the time. I think it's worth it to plan ahead and make a pot of brown rice one night of the week that can be used multiple times. Once in a while. Just for a change. We must simply clear our minds of the notion that brown rice is somehow pedestrian. Ok, I will get off of my soapbox.

One note about the rice for fried rice. You do not want it too soft. You will find many recipes call for a 1:2 ratio of rice to water. I NEVER cook rice at this ratio. I always use slightly less. Sometimes 1/4 less, especially with white rice. This is where having a tight fitting lid comes in. If your lid leaks steam, the rice will loose TOO MUCH water, and may be crunchy. If you use too high a ratio of water to rice, it will be too soft. So, make sure you have a trusty, heavy bottomed, tight lidded pot that you always use for rice. That way the measurements for this recipe will produce perfectly chewy, separate little grains. The steaming process in the end allows the rice to absorb the last bits of moisture in the pot as well, avoiding a soupy wet texture on the outside of the rice. Having the correct cookware is always a good investment.

Now here is a fun ingredient. Fermented black soy beans. Salty, nutty, and a little sweet like miso, this ingredient is found in Chinese and Korean cuisine and dishes like Kung Pao Chicken (Gung Bao), seafood dishes, and one of my favorites, Ma Po Tofu among others. Easy to find at an Asian grocer, the whole beans are usually rinsed before using to slightly reduce the saltiness. You will also find fermented black bean paste, which I used in my recipe for Cold Udon with Roasted Black Bean Sauce.

How many types of dried mushrooms do I have in my pantry right now? Black Trumpet (seen above after soaking, and then sliced), mushroom power packed Porcini, beautiful woodsy-orange Chanterelle, pale Oyster mushrooms, and Woodear mushrooms, strange little black and grey undulations that take on an interesting texture when re-hydrated. I have yet to try the Woodear, which are not strong in flavor but prized for their texture and ability to absorb flavors. Most dried mushrooms, save the highly prized morels, are actually relatively inexpensive, and I usually use 1/4 to 1/2 oz. at a time.

Interestingly, the Black Trumpets in this recipe remind me of one of my favorite sea veggies, Arame. Arame, a type of kelp, is black and shredded like the mushrooms when prepped. Arame has a mild, sweeter taste than many other sea veggies. It is also visually striking, so I like the similar effect of the Black Trumpets in the rice.

Ok, so the rice is cooked and cooled, or maybe you cooked it the night before, good move. You have your fresh veg prepped: crimini sliced, celery, onion, ginger, garlic, maybe a little chili pepper, all ready to go. The dried Trumpet mushrooms are soaked, squeezed, and thinly sliced. We are not tossing out all the flavor of the soaking liquid, oh no. It is reduced to 2 Tbsp in volume and is a component of the finishing sauce along with the black soybeans, mirin, and soy sauce of your choosing! All that mushroomy flavor is conserved.

The fresh mushrooms need to be sauteed over relatively high heat until they have browned on the edges. This stops them from releasing water into the dish when everything else is added. Notice that the garlic is only added with the second batch of veggies so it won't have time to burn. Then the rice is added, tossed along with everything else, and finished with the sauce. If you have a nice big, well seasoned wok, this is a good time to get it out. I used a big 11 inch non-toxic, non-stick pan that I have. This recipe makes quite a heap of rice, so if you want ample leftovers make the full recipe. Cut it in half for about 3 hearty portions.

As we all know, fried rice is excellent with eggs, tofu, fish, and meats for really any meal. Stewed adzuki beans might be a nice side if you want to make a meal with beans. A nice bowl of rice and a little fruit make a lunch. Garnish the dish with peanuts, green onions, chilies, toasted nori strips, or, more of a nuclear condiment like chili oil. Yum. Enjoy!

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Black Trumpet and Crimini Mushroom Fried Rice

Ingredients:

• 1 1/2 C short grain brown rice
• 2 1/2 C water
• 1/4 Tsp sea salt
• 1/2 Oz. dried Black Trumpet mushrooms
• 1 C hot water
• 3 Tbsp unprocessed peanut oil (mine was toasted peanut oil)
• 1/4 Lb Crimini or white button mushrooms
• 1/3 C onion, small dice
• 1 Stalk celery, bias cut 1/4 inch
• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• * Optional: Sliced fresh chilies or dried chilies as desired

For The Sauce:

• 3 Tbsp fermented black soy beans, rinsed
• 2 Tbsp mirin
• 2 Tbsp reduced mushroom soaking liquid
• 1 Tbsp tamari (Tamari is gluten free but Shoyu or other traditionally brewed soy sauce can be used)

Optional Garnishes:

• Peanuts, scallions, chilies, toasted nori strips, or a dollop of chili oil

*NOTE: If you can make the rice a day ahead, that will speed up the cooking time the day you make the fried rice. It will also give it a more firm texture. Allow it to cool in the same way as indicated below and store it, covered, in the fridge overnight.

Using a small, heavy bottomed pot with a tight fitting lid (really important here), rinse the rice once and drain well. Add the water and salt and bring to a boil. Cover and bring the rice down to a steady but low simmer using your lowest burner. Cook the rice for 40 minutes, making sure that all the water is absorbed by this time. Turn off the heat and allow the rice to stand with the lid on for another 5 minutes. Remove the rice to a sheet pan and spread out evenly to cool completely.

While the rice is cooking, soak the dried mushrooms in 1 C water, hot to the touch. The mushrooms will soften completely in about 20-30 minutes. Remove the mushrooms and squeeze as much liquid back into the soaking water as you can. Slice the re-hydrated mushrooms into thin shreds and set aside. Now, gently pour the soaking liquid into a small pot, being careful to leave any sediment at the bottom of the soaking liquid behind. Reduce the soaking liquid to two Tbsp over medium heat.

Prep the crimini by rubbing off any growing medium and, depending on the size, either slicing them to about 1/4 inch while whole, or halving them first, then slicing from top to bottom. Prep the onion, celery, ginger, and garlic as indicated in the ingredients, and add sliced fresh chilies or dried chilies as desired.

In a large, non-stick saute pan or wok, heat the peanut oil over medium-high heat and add the mushrooms, tossing until the edges have browned. Maintaining medium-high to high heat, add the onion, celery, ginger, garlic and chilies if using, and toss for an additional 2 minutes, until the celery is just getting tender. Add the rice and toss until it is lightly coated in the oil, sizzling, and mixed with the veggies. When the rice is hot and well mixed, add the finishing sauce. Maintain medium-high to high heat and toss the sauce thoroughly with the rice until all liquid is absorbed and cooked off, and the rice is seasoned evenly.

Serve the rice hot with your choice of garnish or chili oil. The rice will be best within 5 to 7 days. Reheating in a non-stick pan over high heat again is recommended.

Yield: 6 portions, about 5 cups.

Poblano, Corn, Potato Chowder with Cilantro Oil and Crispy Tortilla

Even though temps are spiking in the 40's this weekend, which is crazy for Minnesota in January (there will be runners in shorts), I think everyone can appreciate a comforting bowl of soup this time of year. In this recipe, the smokey-spicy kick of chilies is rounded out by the down to earth heartiness of Yukon Gold potatoes and sweet corn, then brightened by fresh lime and cilantro oil. And, of course, nobody needs to make excuses for adding fried, sprouted corn tortillas on top. As my Macrobiotic cooking instructor and sea vegetable expert Jill Gusman said back in cooking school, much to our amusement, "Fried food is dynamic!". Yep, and really, really tasty. Let us be deliciously dynamic. 

I love ingredients. The potential. The colors, shapes, and smells. I feel inspired and connected to the earth when working with food. I like getting to know the idiosyncrasies of ingredients. Poblano peppers, for example, are a little hard to gauge as far as spiciness. Most fall into a category somewhere around a mild to medium jalapeno. Some hit the medium to hot jalapeno mark. Some are surprisingly mild, a let down when you are looking for a little heat in your recipe.

With this in mind, I suggest a few options for this recipe to suit the taste of the cook and his/her audience, and to solve the problem of the sometimes unpredictable poblano.

1) For the "non-chili heads": This group wants flavor but no heat, so a substitution of bell pepper, any color, and sweet smoked paprika in the spice blend will be perfect.

2) The "Two chillies on a scale of one to ten" crowd: This group wants a nice tingle, but doesn't want to feel challenged by chilies. The solution? Taste the poblanos before prepping, and if they are spicy enough, use sweet smoked paprika in the recipe. If they leave something to be desired, kick up the recipe with dried, ground chipotle pepper. A combination of both chipotle and smoked paprika is also an option. Note: There are both sweet smoked paprika and generically smoked paprika which can have a little heat.

3) The "chili-head" group: This group knows no bounds when it comes to Scoville units. So, even if the poblanos are on the nippy side, and chipotle pepper is used in the recipe, the soup comes out to be a totally tolerable medium spicy. A noticeable kick, but not enough to completely overpower the other flavors.

I personally recommend the group number two route. If the poblanos have a nice heat, use smoked paprika. If not, sub chipotle powder in the spice blend. Do what you feel. If you can't get your hands on poblanos and use bell peppers, compensate with chipotle.

Now that the poblanos have been assessed and a plan has been made, it's time to char those babies. I am going for layers of flavor with this soup. Multiple corn flavors and multiple smokey chili flavors. Charring is going to provide some of that and the smoked paprika/chipotle pepper will do the rest. Charring is easy if you have a gas range. Simply lay the washed and dried peppers down on the grate over the flame and turn them until they are well blackened on all sides. Quickly put them in an airtight container while still hot and allow them to steam about 5 minutes. Then, using a paper towel, remove as much char as comes off easily. Don't worry if a little remains. Now the peppers are ready to be prepped. Slice them, remove the seeds, and dice.

If you don't have a gas range there are two options. You can cut the peppers lengthwise, flatten them out and use a cast iron pan or griddle over medium-high heat to char the skin side. Place a weight (another heavy pan works well) over the peppers to keep them in contact with the pan firmly. Another option is to slice them in half, flatten them as much as you can, and place them under the broiler until much of the skin is blistered. Then follow the step above, though with this method, you may be able to peel the blistered layer more easily. However you char your peppers, don't forget to turn your vent fan on high! If the peppers are spicy you may want to evacuate any chili-sensitive individuals from the kitchen.

Your soup journey begins with sweating the aromatics, which is basically a low saute where nothing is browned. Then, the addition of chopped sprouted corn tortillas serves to help thicken the soup and add another layer of summery corn flavor. The other key to getting a nice "creamy", thick, chowder-like soup without dairy is to puree part of the soup solids and add them back. So, there are three thickening factors going on: the potato, the corn tortilla, and the blending technique. The recipe calls for 6 cups of stock or water, and I highly recommend using stock, home-made if possible. For a slightly thicker soup, reduce the liquid to 5 cups.

One critical cooking skill that should be practiced mindfully while making soups, stews, dressing, and sauces, is seasoning. I add two teaspoons of salt to the pot before simmering the soup to allow the potatoes to absorb salt while cooking, and this should be a moderate level for many tastes. Then I suggest 2 Tbsp of lime juice to finish. But, after the soup is done simmering, you want to perfect the seasoning to your taste, so try adding half the amount of lime juice first, then tasting. Add another teaspoon, then another. Maybe you find you need less or more lime to hit the sweet spot. Maybe you find that you want a little more salt. Tinker around until the salt and acid levels come together in just the right way for you. Try taking a moment to be aware of the confluence of the salt and the acid when finishing the soup in order to hone your skills.

Instead of chopping fresh cilantro into this soup, I decided on a rich, herbal burst of blended cilantro oil to finish the soup, along with the fried tortilla. I blanch the cilantro to help it stay green a little longer, though the color will dull after a few days. Use a mild, vegetal olive oil that is grassy or buttery tasting rather than a peppery and bold. This will help the cilantro stand out and not be overtaken by possible bitter notes in the oil. This nice pop of flavor stirred into the soup by the diner, and the fun crunchy element of the fried garnish complete the dish nicely. With the crunchy tortilla there is also a triple threat of maize going on too.

On that note, masa harina is also a great thickener when making chowders or soups with Southwest or Central American flair. Masa harina is the fine corn flour made from nixtamal, corn that has been processed with lime water (a solution of calcium hydroxide from the mineral lime, not the fruit), wood ash lye, or a combination of both. This process releases the amino acid niacin, increasing the nutrition in the corn and allowing it to form a complete protein when combined with beans. Hominy is also a nixtamalized corn. This process was, and is, a cornerstone of nutritional success for ancient and modern meso-American peoples, and continues on as an important foodway to this day.

I am going to plug my favorite tortillas for cooking with because ingredients and quality do matter and do equal flavor. I used a store brand for the recipe test, the store will remain anonymous, and well, they were like cardboard. So, I went back to pick up my long time favorite, Food For Life Organic Sprouted Corn Tortillas (I am not being paid to promote them, but damn they are tasty). They are worth it for this recipe. Sweet, nutty, and full of flavor. If you do try these, try making your own corn chips too. They are out of this world. In short, use the best tasting, freshest corn tortillas you can find and your taste buds will thank you.

In order to use as little oil as possible, I like to use my little tiny cast iron pan to fry things occasionally. I did the tortilla strips in three batches with about 1/2 inch of high heat oil. I had accidentally bought a jar of refined coconut oil instead of virgin and decided to keep it to use for frying. Then I made my son a few tortilla chips to take with his lunch and he was pleased. Feel free to make extra, these tend to get nibbled on by thieves passing through your kitchen! Enjoy the soup and stay warm.

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Poblano, Corn, Potato Chowder with Cilantro Oil and Crispy Tortilla

Ingredients:

For the soup:

• 2 Medium sized poblano peppers
• 1/3 C celery, medium dice
• 1/2 C onion, medium dice
• 1 1/2 C sweet corn, fresh or frozen
• 3 Medium cloves garlic, minced. Reserve a small amount of the mince for cilantro oil.
• 3 Tbsp extra virgin olive oil
• 4, 6 Inch corn tortillas, cut to 1/2 inch squares
• 1 Bay leaf
• 1/8 Tsp chipotle powder or smoked paprika
• 1/4 Tsp ground cumin
• 1/2 Tsp ground coriander
• Pinch ground clove
• 2 Tsp sea salt
• 1 Lb Yukon Gold potatoes, medium dice
• 6 C stock or water
• 2 Tbsp lime juice (about one lime)

For the cilantro oil:

• 1/2 Bunch cilantro (from medium sized bunch)
• 1/2 C extra virgin olive oil
• 1/8 Tsp sea salt
• Pinch raw garlic
• 1 Tbsp lime juice (about 1/2 lime)

For the fried tortillas:

• 4 or more corn tortillas
• High heat oil
• Sea salt

Begin by charring the poblanos over the open flame of a gas range, or using one of the alternate methods described in the recipe overview above. When evenly charred, remove them from the flame and place in a tightly covered bowl or container to steam for five minutes. Rub the char off of the peppers with a paper towel. If a little clings on that's OK. Split the peppers open, remove the seeds, and medium dice.

In a soup pot, saute the pepper, celery, onion, corn, and garlic in three Tbsp extra virgin olive oil over medium-low heat, taking care not to brown the garlic, until the onions and celery are soft and translucent. This will take about 15 minutes. Add the tortillas, bay leaf, chipotle, cumin, coriander, clove and sea salt. Stir the seasonings and tortillas in well and add the potatoes and stock/water. Bring the pot to a boil and reduce to a simmer. Cover and simmer for 30 minutes. 

After simmering the soup, the potatoes should be tender. Remove 1 C of the solids from the soup and about 1/2 C liquid. Puree the mixture in a blender or processor until as smooth as possible and add this back to the pot. Season the soup with lime juice, tasting to see if the acid and salt levels work for you. Adjust as necessary.

For the cilantro oil, prepare a small pot of boiling water and a bowl of ice cold water. Wash the cilantro and trim any rough or thick ends from the bottom, leaving most of the stems. Blanch for 15 seconds in the boiling water. Remove the herb from the boiling water and shock in ice water until cold. Squeeze as much water from the cilantro as possible and combine in a processor or small blender with 1/2 C mild, buttery tasting extra virgin olive oil, 1/8 Tsp salt, a very small amount of raw garlic reserved from the soup prep, and 1 Tbsp lime juice. Take care with the amount of raw garlic, you can always add more so begin with a very conservative amount. Literally a few of the mince pieces or a tiny sliver is good to start. When the mixture is thoroughly blended, check for salt, garlic, and acid levels and adjust accordingly.

Prepare a small, heavy bottomed pan, such as a saute or thick sauce pan, with high heat oil about 1/2 inch thick. Have a plate with paper towels ready and sea salt for seasoning. Slice four or more six inch corn tortillas into thin strips about 1/8 inch thick. I sliced the tortillas into four lengthwise, then basically made a julienne/matchstick cut from the strips. Bring your oil up to temp, testing it as it heats by dropping a strip of tortilla in to see if it fries vigorously. When the oil is ready, fry the strips in batches until golden brown. You will notice that the tortillas start to sizzle less when they are done because the moisture has been evaporated. Remove them to the plate with paper towels to drain, and season them lightly with sea salt. 

Serve the soup hot with 1 to 2 Tsp cilantro oil, depending on taste and size of serving, and fried tortilla garnish. *Note: If you really like the tortilla garnish, go ahead and make more as suggested in the recipe and post above. Four tortillas will make a small garnish for 8 servings.

Yield: Six healthy portions. 8 light portions.

Green Light Cocoa

We have a chart on our refrigerator. It has become indispensable. It is called the "Green Light, Yellow Light, Red Light" chart. In the lead up to Halloween my son had a revelation after a few meltdowns related to the desire for sugar. He said sweetly "Mom, I think sugar is controlling my brain!". And with that realization came the chart. It's not just for him...my name is on it too. It is a list of snacks and special foods that we use to give boundaries to our sugar intake. The category each food item falls into, based on the amount of sugar, salt and general nutritive value, determines how many times per week it is allowed. Red light foods: twice weekly. Yellow light foods: three times weekly. Green light foods: unlimited with an eye on balance, for instance, we can't eat peanut butter toast for breakfast, lunch, and dinner.

This simple chart has worked wonders and has pushed me to create more "Green Light" versions of otherwise "Red Light" or "Yellow Light" foods. One of these creations is the Green Light Cocoa. I had just picked up a couple sleds from the neighborhood hardware store and we were determined to go sledding after school. It was getting colder that afternoon but that was not going to stop us, and it was my son's first sledding experience. Cocoa was in order.

There will definitely be exceptions to our chart over the following two weeks, but that will be the exception and the rule of law remains our Red Light, Yellow Light, Green Light chart. I want to rejoice in an abundance of good health through the holidays and into the new year!

Dates take the place of the sugar in this cocoa, and as long as you don't drink 8 cups of it, I think it fits just fine into the green light category. Whereas sugar has nothing but, well, sugar molecules, dates have fiber, manganese, magnesium, potassium, calcium, vitamins and sugars too. Why have empty calories when you can have all those little vitamins and minerals, fiber, and more complex flavor than just the flat sweetness of sugar. 

Another key benefit of using dates is the thick, more true hot chocolate texture that results rather than the thinner consistency you get when sweetening with sugar. This is the perfect, rich and satisfying post cold-weather activity snack, and it is heartily approved of by my family. 

If you want to think ahead, soak the dates before you head out into the cold so they will be nice and soft and ready to blend as soon as you get home. Otherwise, it really only takes 10 minutes for them to soften in the hot milk. Straining removes the little bits of date skin that may not get blended completely to ensure a creamy smooth cocoa.

Now get out there and experience the season knowing you have a nice hot cup of cocoa to come home to! Enjoy!

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Green Light Cocoa

Ingredients:

• 1 3/4 C Almond milk (or preferred milk)
• 4 Medjool dates
• 4 Tsp Cocoa powder
• 2 Pinches cinnamon, to taste

In a small pan, heat the milk quite hot but do not boil. Pit the dates and soak them in the milk with the cocoa powder and cinnamon for 10 minutes. Blend the mixture until very smooth. Using a fine mesh strainer, strain the liquid back into the pan and warm it to your liking. Garnish with cinnamon sticks. Enjoy!

Yield: Two servings

Smoked Fish, Quinoa, and Apple Salad with Toasted Pepitas and Coriander Seed

I so needed this salad right now. Seriously. For a person who spends a fair amount of time looking at food related media it is a foil to the delicious but mind numbing amount of recipes for sweet holiday treats. Maybe some of you are feeling the overload before it even happens too. My answer to this is to stay balanced with foods that make your body say yes in a good way, foods that hit all your senses with balanced flavor and make you feel nourished.

The little twist in this ever-so-satisfying salad is the addition of whole, toasted coriander seeds. I was having a somewhat tossed together dinner, you know that "what have I got in my fridge?" kind of salad, and I had my little mortar and pestle in front of me filled with whole coriander seeds from a recipe test the same day. I reached out and decided to sprinkle a few on my salad and pow! Jackpot. The coriander seed compliments the apple and smoked fish superbly with a surprising, aromatic and slightly sweet crunch. Everything just worked so well in this salad that I fell in love with the combo and wrote it down immediately.

I had some really hearty hot smoked Superior lake trout in the fridge, so that got tossed in, but hot smoked salmon, trout, mackerel, whitefish or even a very firm salmon candy sliced very thin would be delicious in this salad. You really just want to make sure the fish is smoky, somewhat firm, and flaky.

I hardly ever have a salad without toasted seeds or nuts, and pepitas are super irresistible when simply toasted in a hot pan. Keep them on hand in your pantry and with a quick trip in a hot, dry pan you can have a sense pleasing snack or meal component full of healthy fats and toasty flavor. Toasting spices also elevates their flavor, so get those coriander seeds in the pan next and toast just until they are aromatic. Add the coriander seeds after tossing the salad to keep the seeds as crunchy as possible. The bites of the seeds you get here and there are a delicious little surprise.

The great thing about quinoa is that it is such a workhorse! It's almost impossible to cook a small enough amount of quinoa for just this one salad, so go ahead and cook a cup of grain (rinsed in a couple of changes of water) with 1.5 C water and a pinch of salt. Bring it to a boil, cover tightly, simmer on low for 15 minutes. Turn off the heat and allow the grain to steam with the cover on for 5 more minutes. I really like to use as little water as possible when cooking quinoa, and this works best if you have a small, heavy bottomed pan with a tight fitting lid. Make sure you can truly get a low flame/heat so that it just simmers. If the water cooks off too fast the grain will burn before it is done cooking or just end up under cooked. If there is too much water it will end up mushy.

When the grain is done, fluff it up and let it cool before using it in the salad. Enjoy the rest of your quinoa in soups or salads, tossed with vegetables of all stripes, scrambled with eggs, topped with tomato sauce and cheese, in a gratin, dressed with fresh herbs, nuts, or seeds, in a quesadilla, or hot with milk, honey, and fresh ground flax seed for breakfast. Quinoa is pretty much whatever you want it to be.

A single recipe is great as a meal sized salad for lunch or dinner. Divided, it is a perfect match for a half sandwich, cup of soup, or cheese and crackers, making a lunch for two. It's not bad with a glass of Chardonnay either! Enjoy!

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Smoked Fish, Quinoa, and Apple Salad with Toasted Pepitas and Coriander Seed

Ingredients:

• 3/4 C cooked quinoa, cold (see above)
• 1/2 C hot smoked fish, flaked
• 1/2 small crisp apple
• 4-6 leaves Romain lettuce, depending on size
• 1/2 C cilantro, roughly chopped
• Thinly sliced onion to taste
• 2 Tbsp raw pepitas
• 1 Tsp coriander seeds

Dressing:

• 1 Tbsp plus 1 Tsp extra virgin olive oil
• 1 Tbsp plus 2 Tsp lime juice, about juice of one half of a plump lime
• 1 1/2 Tsp maple syrup
• 1/4 Tsp Dijon style mustard
• 1/2 Small clove garlic, grated or finely minced
• Pinch of sea salt
• Pepper to taste

Choose a salad bowl big enough for one large serving. Prep the salad on a large cutting board simply lining up each ingredient as you prep it. The salad dressing will be made in the serving bowl and the salad ingredients added to it.

Cook the quinoa as instructed above and allow to cool. Reserve 3/4 C for the salad. Flake the fish into about 3/4 inch pieces and remove any bones. Likewise, slice the apple into thin pieces about 3/4 inch pieces. Roughly chop the Romain in 3/4 inch ribbons lengthwise and cut up the middle if the pieces are particularly big. The goal is to keep the parts of the salad relatively the same size. Slice a little onion to taste. Coarsely chop the cilantro.

Next, toast the pumpkin seeds in a small, dry pan over medium heat until they brown and are audibly popping. Remove from the pan and now toast the coriander seeds until they become aromatic. Remove them from the pan.

In the salad bowl you have chosen, mix the olive oil, lime juice, maple syrup, mustard, garlic, sea salt, and pepper with a whisk until emulsified. Now add add salad ingredients except the coriander seed to the bowl and toss well. Top with the toasted coriander seed and serve immediately. Split into two portions if desired.

Enjoy!

Yield: One large lunch or dinner salad or two side salads.

Cranberry Cherry Sauce with Juniper Berries

Cranberry sauce has a special status in my holiday menu. All the other items on the Thanksgiving table, be it turkey/Tofurkey, gravy, stuffing, sweet potatoes, mushrooms, green beans, cornbread, greens or macaroni and cheese...are nothing without cranberry sauce. Nothing. To me it is the one dish that unites all others. There are no other tart and bitter flavors (except maybe greens) in the traditional Thanksgiving feast and so it provides the crucial balance to all the savory, sweet, and salty that is going on.

I am no purist when it comes to cranberry sauce. I can enjoy orange, cinnamon, nutmeg, mace, clove, allspice, pepper, chilies, onions, apples, raisins, figs, nuts, and the kitchen sink in there, but...my instinct is to keep it simple. With just five ingredients, this cranberry sauce could not be more straight forward. The intrigue comes from the one ingredient that adds a distinctly outdoorsy, seasonal, new yet compatible flavor to your holiday meals: Juniper Berries.

Let's talk about those Juniper Berries for a minute. There are many species of Juniper, but only one, common juniper, is used for culinary purposes. Gin would be the comestible in which most people have experienced the flavor of juniper berries. It has a wonderful piney flavor that is full of potential for the curious cook. I made a Meyer lemon, juniper and sage wine cocktail a few years ago and have wanted to do more with juniper ever since. Recipes for game with juniper sauce are common and often include cherries so I was inspired. I felt the mix of cherries and cranberries could help add sweetness without quite as much sugar as sometimes gets tossed in to a cranberry sauce. White wine also adds another subtle layer and a little more sugar depending on the sweetness of the wine you use.

This recipe is really flexible as well. Fresh or frozen fruit will work. Dried cherries, maybe 1/2 C instead of a full C of fresh/frozen, would work nicely if they are soaked overnight in the wine plus extra water to cover. Then use all of the soaking liquid in the cooking and just cook it down a little longer to get your desired consistency.

In order for the juniper berries to release more of their flavor, they need to be crushed. Just pound them until they are split open and somewhat broken. Give them a smell in the process. Wonderful!

In this recipe I leave the juniper berries right in with the cranberries and cherries. This way there is an unmistakable bite of juniper here and there. It's rustic if you want to call it that, but that is the way I like it. Another alternative for folks not wanting to bite into the berries is as follows: Increase the juniper to about 40 berries, crush them, and combine them with the wine in the pan. Bring it up to a simmer, turn off the heat and cover to steep the berries in the hot wine for about 10 minutes. Strain the berries out of the wine and add it back to the pan with the cranberry, cherry, and sugar and cook as directed.

If at any point during the cooking you feel the need for a little extra liquid, just add a tablespoon of wine or water at a time. Fresh or frozen fruit will release a little water of it's own when heated, so there should be enough liquid with 1/4 C wine, covering the pan to simmer, and cooking over a low heat.

Simple method: Combine, bring to a boil, simmer covered over low heat! This recipe also scales very easily so make as much as you need. Just add a little simmering time if necessary for the cranberries to pop, completely soften, and fall apart. Cranberry sauce is of course perfect for your Thanksgiving or holiday proteins (and everything else on the table) as well as sandwiches, cheese boards and fish. Enjoy!

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Cranberry Cherry Sauce with Juniper Berries

Ingredients:

• 30 dried juniper berries
• 1 C fresh or frozen cranberries
• 1 C fresh or frozen cherries
• 2 Tbsp sugar
• 1/4 C white wine

*NOTE: The measures for cranberry and cherries can be approximate. Let the berries and cherries heap over the top of the measure a little as they are bulky and hard to measure.

Crush the juniper berries with a mortar and pestle or with the back of a spoon until flattened and broken open. Combine the juniper, cranberries, cherries, sugar and wine in a small sauce pan, stir to combine, and bring everything to a boil. Reduce the heat, cover the pot, and simmer over low heat 8 to 10 minutes or until all the cranberries are popped and have fallen apart. As it is simmering stir a couple of times to check if the cranberries are done.

If you like a looser sauce remove it from the heat at this time. If you like a thicker sauce, cook it down with the lid off one or two more minutes until it reaches the desired consistency.

Yield: 1 C depending on your desired thickness

The sauce will keep for several weeks in the refrigerator and also freezes well.

Chipotle Apple Tempeh Hash

As winter approaches here in Minnesota, some would say that we are already experiencing winter weather. Sure, it's been below freezing a few nights. Sure, it has snowed twice. And yep, it feels cold. But, I am reminding myself that these very same temps will be a relief after we get through December, January, February, and March.

With this in mind, I am trying to lighten up my fall menus as long as I can before we delve into the deep freeze. The boatload of apples we picked at the apple orchard a few weeks ago, on a sunny, warm, golden day, have now worked their way into one galette, one monster pie, lots of apple cinnamon oatmeal, several cheese and cracker dinners, and a batch of apple-raspberry applesauce! This week's apple creation is a hard working Apple Tempeh Hash great  for breakfast, lunch, and dinner. 

This recipe has a double kick to it from the poblano pepper and the smokey chipotle pepper. If you want to tone it down you can substitute bell pepper for poblano, reduce/eliminate the chipotle pepper, or do both. I think the sweet and spicy work magic together when finished with the acid from the lime. Avocado needs no explanation, right? The tempeh is cooked in apple juice or apple cider which adds sweetness to its mellow flavor.

If you are not familiar with tempeh I highly recommend it as a versatile and nutritious vegetarian protein. Traditionally made in Indonesia where temperatures and humidity levels are perfect for tempeh production, soybeans are par-cooked and laid out in slabs about 3/4 to 1 inch thick. The beans are then inoculated with a fungus called Rhizopus oligosporus (don't get too freaked out...) and as it grows throughout the beans it produces the white binder you see holding the beans together. The now fermented beans are also broken down by the fungus in a way that helps make them more digestible. The result is a firm, nutty flavored bean cake with a pleasant texture.

1 C of apple juice or cider should be enough to cover the tempeh in a small sauce pan. If your juice doesn't quite cover the tempeh you can slice it thinner or simply turn it a few times while the juice is reducing. The tempe will be broken up in the end anyway so it just needs to be evenly cooked.

This recipe presents a good opportunity to practice knife skills. I call for a small dice for the apples, peppers, onions and sweet potatoes. I like about 1/4 inch dice (which I am calling small in the recipe) because this way it cooks up quickly and no one ingredient gets too mushy before the others are done cooking through. Perfection is not needed here just consistent size, and don't peel anything, just dice! A tip on dicing sweet potatoes is to start by slicing them into 1/4 inch rounds. Then lay the rounds flat either alone or stacked in two layers and cut 1/4 inch batons. Then cut 1/4 inch dice from the batons.

Use a firm eating apple as opposed to a baking apple so it won't fall apart. I used Keepsake apples but other good choices might be Honeycrisp, Fuji, Jazz, Braeburn, Gala, Cortland or many others. Also, make sure your pan is not too crowded or you will not get good browning. The picture above shows the space my dice had when I began. I used a nice big well seasoned cast iron pan for the hash.

When the apples, peppers, onions and sweet potatoes are browning nicely and the sweet potato is almost cooked through, the tempeh is added along with the spices for a few more minutes in the pan. Make sure you put your vent fan on high because the chipotle is going to spice things up in your kitchen for a while, possibly clearing your nasal passages in the process. When those sweet potatoes are just soft through and the tempeh has had a chance to brown a little, the hash is done. Add salt and pepper to your taste. Pair the hash up with avocado, lime and a hot cup of coffee.

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Chipotle Apple Tempeh Hash

Ingredients:

• 4 Oz Tempeh
• 1 C apple juice or cider
• 1 C apple, small dice
• 1/2 C poblano pepper, small dice
• 1/2 C sweet potato, small dice
• 1/2 C onion, small dice
• 2 Tbsp extra virgin olive oil
• 1/8 Tsp chipotle pepper, ground (smoked red jalapeno)
• 1/8 Tsp coriander, ground
• 1/8 Tsp cumin, ground
• 1/8 Tsp dried sage, ground
•  Pinch clove, ground
• Salt and pepper to your taste

Slice the tempeh into 1/2 inch thick strips and combine with the apple juice or cider in a small sauce or saute pan. Over medium heat, reduce the juice with the tempeh until it is completely absorbed. If the tempeh is not completely submerged to begin with, make sure to turn the pieces so they cook evenly on both sides. Use a spoon or fork to break up the pieces into roughly 1/2 inch chunks or smaller after cooking.

While the tempe is cooking, begin to dice the apple, poblano, sweet potato and onion and combine in a bowl. Measure the chipotle, coriander, cumin, dried sage and clove into a small dish. Keep an eye on the tempeh as it reduces. Heat a large skillet over medium to medium-high heat. When hot, add the olive oil and diced mixture to the pan and stir to distribute evenly. As you occasionally stir the mixture, modulate the heat so it remains fairly hot but doesn't begin to burn the dice or smoke the oil. Keep the dice spread out in the pan to help it brown.

When you see the mixture getting browned, test if the sweet potatoes are soft through. When they are done add the tempeh and the spice mixture to the pan. Reduce the heat initially as you add the spices to reduce irritation from the chipotle. Continue to stir until the tempeh is also beginning to brown. Remove the hash from the pan and season with salt and pepper to taste. Serve with avocado and lime wedges.

Yield: Two servings.

The hash will keep best for about three days in the refrigerator.

Smashed Chickpeas and Spinach with Sesame, Allspice, and Fennel

Spinach is a go to veggie for me when I need a quick green for a meal and I am short on time. It cooks almost instantly and it's so easy to pick up in huge 16 oz container, washed and dried and ready to go. I was in need of a quick dinner this weekend and was also seriously craving sesame. I reached into my brain, and my spice drawers, and pulled together a combination of spices that would play nice with the sesame. Namely, fennel seed, ground allspice, and chili flakes.

The humble sesame seed has insinuated itself into cuisines all around the world. The seeds, the oil, toasted and untoasted, and the paste all have many delicious applications. Sesame crusted fish, crisp and savory stir-fried vegetables finished with toasted sesame oil, or halva, a favorite tahini-based confection of mine. Dang, now I want halva...sigh. The sweet, unique flavor of fennel seed is a favorite of mine as well as the slow kick of chili flakes, but I wanted a warm spice to add another prominent angle to the flavors of my impromptu spinach dish. Here is where that little jar of allspice that often sits forgotten in our spice collection comes in. 

Allspice has a strong earthy flavor that is deep and powerful like clove and cardamom, somewhat earthy-sweet like cinnamon and nutmeg, with a peppery aspect without the sharpness. That's my take on it. This complex but amiable flavor gives allspice the ability to meld into many world cuisines quite neatly. Try it in your next home made curry, in turmeric rice, in mashed or roasted sweet potatoes, in tropical marinades, Mexican mole, or let it stand alone in banana bread or other baked goods.

This dish is great by itself but it works well with a grain, flatbread or other carbohydrate. Bulgur wheat, pita, or cous-cous are good options. Double the coconut milk if you want it a little saucier. Now gather your ingredients!

Spinach and other voluminous greens are one of the reason I have a couple twelve inch saute pans, but you also need the space to ensure you don't crowd the chickpeas too much while frying them.

Prepare your spices and seeds! Toasting the sesame seeds is essential. It dramatically enhances the nuttiness factor. Be watchful because they will burn in an instant. You can grind the fennel seed to a rough or fine texture in a mortar or spice grinder or leave it whole if you like. The fennel seeds need not be toasted beforehand. Whole allspice berries look somewhat like large, smooth, brown peppercorns but they are quite hard. If you want to try to grind whole berries, you may want to use a mortar to grind them or make sure you have a very tough spice grinder. If you have that leftover ground allspice from your pumpkin pie, you are set. Dice up some garlic, grab some coconut milk and start with the chickpeas.

To get nice crispy fried chickpeas, make sure you drain them well, rinse them, and pat them very dry. When you have everything measured and ready to go, get out your largest saute pan, non-toxic nonstick if you have one, and fire it up to medium high. Add the olive oil and make sure it is hot by looking for a slight rippling on the surface then add those chickpeas! I used a potato masher to gently squish about half of the chickpeas halfway through frying. This is the time to get out your splatter guard if you have one. This process can spit oil a bit. Put your apron on too!!!

When done, move the chickpeas to a plate, remove the pan from the heat, and get the sesame oil, garlic, and spices in the pan. If you have some stuck on chickpea in your pan, gently scrape it clear in one small area to make room for the garlic and spices. Once you add the spinach and coconut milk it should loosen and incorporate into the dish with the help of a spoon or spatula.

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Smashed Chickpeas with Sesame, Allspice and Fennel

Ingredients:

• 2 Tbsp sesame seeds
• 15 oz can chickpeas
• 3 Tbsp extra virgin olive oil
• 1 Tsp whole fennel seeds
• 1/4 Tsp ground allspice
• 1 Tsp chili flakes
• 1 large clove garlic
• 2 Tsp toasted sesame oil
• 8 oz baby spinach, completely dry
• 1/4 C coconut milk
• 1/8 Tsp sea salt

*Note: If using home cooked chickpeas make sure the chickpeas are not too soft. They must hold together for the frying process. If using a bunch of spinach, make sure to wash well and pat as dry as possible.

Heat a large, heavy bottomed saute pan over low to medium-low heat. Add the sesame seeds and stir frequently until they become glossy and about half begin to brown. Remove the sesame seeds from the pan and set aside. Drain, rinse and pat the chickpeas completely dry.

Now prepare the spices and garlic. Grind the fennel seeds in a mortar or in a spice grinder. You may prefer it fine, roughly ground, or even leave them whole. Smash and roughly mince the garlic. Combine the fennel, ground allspice, chili flakes and garlic in a small bowl. Measure the coconut milk and set aside. 

Heat the pan to medium high or high and add the olive oil. You may want to keep the heat lower if you are using a pan with a thinner bottom. When the olive oil is hot but not smoking, carefully add the chickpeas and begin frying them. Stir them only occasionally to allow them to brown and crisp. Smash about half with the back of a fork or a potato masher half way through frying them. 

When the chickpeas are nicely browned and crispy, remove them from the pan and remove it from the heat. Gently scrape any sticky chickpea bits and make a little room for the garlic and spices. Add the toasted sesame oil, garlic and spices in the cleared part of the pan and fry them together for about two minutes, returning to low heat if necessary. Return the pan to medium heat and add the spinach a handful at a time, stirring until it is just wilted. Stir the coconut milk into the spinach until you see it bubbling, then add the chickpeas and sesame seeds back to the pan, mixing completely. Serve hot and enjoy!

Rosemary Sage Honey

Yes, you CAN take it with you. As I write, I am in transit between two places. Luckily, the destination of this particular adventure, among many my little family have embarked on, happens also to be the place my heart wants to be, and I am so, so grateful.

The place behind us? Well, it had just the most beautiful yard we have ever had. Complete with gigantic rosemary bushes and wonderful gardening nooks that I worked hard to populate over the past two years, never mind the poison ivy that I also worked hard to eradicate! But that is another story.

I wanted a way to take some of my cherished garden with me, so, while neck deep in boxes, phone calls, and logistical madness I decided to make rosemary sage honey, and take it with me. A little bit of my Texas nest, preserved in amber.

As you can see above, the herbs are simply washed, patted very dry, and minced. This recipe can be as approximate as you like. The herbs are combined with the honey and brought up to a simmer or boil, quickly removed from the heat, and allowed to steep until cooled. If you don't want chunks of herbs in your honey, pass it through a fine mesh strainer. I myself want every bit of those herbs in there!

Hearty herbs work really well to steep in hot honey. Rosemary, sage, thyme, lavender flowers, and bay leaf come to mind. All fresh. I can think of a billion things to experiment with to make infused honey like juniper berries (I am so doing this), star anise, ginger, lemon grass, chilies (of course), leftover vanilla bean pods (never, ever throw those things away!). What works well are items that will not cook to death when heated with the honey. More tender herbs are just going to cook. The sage seems to hold up well, even though it is softer.

Now comes the fun part! Things you can do with this stuff include but are not limited to: Drizzling over yogurt with black berries, glazing roasted or grilled veggies and proteins, making killer vinaigrette for a lentil or potato salad,  spreading on a hot tortilla with chipotle sauce and scrambled eggs, baking into muffins or cornbread, mixing with soft butter for herb honey butter, mixing with lemon juice and water for rosemary sage lemonade or throwing this stuff on a cheese plate! Let me know what YOU do...I myself am over here licking the spoon.

So there it is. My golden souvenir. My last Texas recipe for y'all. See you in the land of sky blue waters....

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Rosemary Sage Honey

Ingredients:

• 1/4 C minced fresh rosemary
• 1/4 C minced fresh sage
• 1 1/4 C honey

Gently rinse and pat the herbs very dry. Remove leaves from the stems and mince both the rosemary and sage very fine. Combine the herbs and the honey in a small, heavy bottomed sauce or saute pan and bring just up to a simmer or low boil. Remove from the heat immediately. You may notice it foams on the top if it boils a little. Just leave the foam and stir it in later if you like.

Transfer the honey to a heat proof jar with a tight fitting lid and allow to cool with the lid off. Store in the fridge until you use it all! Enjoy!

Note: The ratio I used in the recipe is not set in stone. I think a 1:2 ratio of herbs to honey is a good place to start if you need a guide. My ratio was a little less on the herbs. Play around and use what you have.

Heirloom Tomato Lentil Soup with Fennel and Fresh Basil

I would like to introduce you to a delicious and versatile little lentil. The Puy lentil! Firm, fast cooking, and fit for soups, stews, and salads alike, Puy lentils are a must in the pantry. Oh, some of you have already met? Then hopefully this will inspire you to put this recipe, or your own version, into your rotation during this end of summer/beginning of autumn season.

About the produce: I got my hands on some beautiful orange heirloom tomatoes at the Dallas Farmers Market. Meaty and sweet with tender skins, perfect for big chunks in soup. My basil seems to reach its peak in August and September...reaching into October last year as well. So, it's got to be used! Now, speaking of fennel, it is the "secret ingredient" in this soup and many of my recipes because it adds a wonderful, often mysterious undertone to soups, sauces and stews. For folks not accustomed to eating or cooking with this sturdy, crisp, and slightly anise flavored vegetable, don't let that last part throw you. The anise flavored part. You will be familiar with it from sausages containing fennel seeds and shaved salads, you just may not know it! So, let's get crackin'.

Puy, or French lentils as they are also called, are a beautiful green-brown sometimes with a slightly pinkish blush. They have a mottled pattern and are quite small. The beauty of these lentils is their integrity. They hold together like no other. That makes them a perfect choice for lentil salads in which you can mix them with grains, pasta, or vegetables and they wont disintegrate to mush. If you would like a softer lentil in this soup, feel free to switch to a green or brown lentil instead. You can also cook the Puy lentils longer if you like. You are in command of your pot!

I can't encourage you enough to make your own stock on a regular basis. Here is how I make it painless. I keep a couple of zip lock bags in the door of my freezer. Anytime I have worthy scraps, I toss them into the bag after prepping veggies. I have two bags so that I can make stock with different flavor profiles. One would be include grated shreds of ginger, ends of lemon grass, maybe shiitake among the usual veggie bits. The other may have the additional rind of hard cheeses like parmigiano reggiano, pecorino, grana padano etc. along with the usual veggie scraps.

When you have a lazy Sunday, pop a pot on in the morning, simmer those veggies an hour or so with the possible addition of bay leaf, peppercorns, extra garlic, fresh herbs like thyme, rosemary or parsley or firm sea vegetables like kombu. Don't forget corn cobs during corn season! You just want to avoid members cruciferous vegetables because they can impart a bitter flavor to stock. Freeze the stock in freezer bags or pint and quart containers, label them and have flavor on hand for all recipes that call for liquid additions. Easy.

Now, on building a soup, because that's what you do, you BUILD a soup from the ground up. Cooked soups whether served hot or cold, almost always need to be built in a certain way. Raw soups are a different animal altogether. You start with the flavor base which consists of vegetables of many sorts. This has many names, mirepoix, soffrito, saute or a sear of veggies to get a caramelized flavor. Vegetables, flavorful roots and bulbs, spices and dried herbs and often pastes are cooked in a specific order to create a flavor base that is well infused into the fat used in the recipe. This makes all the difference. If you are putting together a stew, a long braise, or a soup, you will want to pay attention to layered construction of flavors. Dried herbs and spices belong in the foundation stage, fresh herbs and fresh seasonings like basil or lemon zest and juice, are best added at the end of cooking. You will find exceptions, but theses are good rules to follow.

Perfection isn't the name of the game when prepping soups and stews. Just consistency and consideration of the qualities of the foods you are using. Fennel, onion and garlic go into the initial saute so I made sure the fennel, which is hard more like a carrot, is diced a little smaller to speed up its softening. If you want big chunks of fennel be my guest! Just give it extra time. Hefty, firm, tender-skinned tomatoes chopped in big chunks won't break up in the soup as quickly and the tender skins wont come off in leathery little bits. If it's the heart of winter and you *forgot* to put up all those tomatoes from your garden, substitute your favorite grocery canned tomato instead and add them when you add the lentils.

I am pretty sure I was watching Lydia Bastianich whip up something delicious on television years ago and when I learned the technique of frying the tomato paste. If it works for Lydia, it works for me.

I almost didn't want to mix this together it was so pretty. That final punch of basil and balsamic vinegar for acid make the soup complete.

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Heirloom Tomato Lentil Soup with Fennel and Fresh Basil

Ingredients:

• I C dry Puy (French) lentils
• 3 C heirloom tomato, large dice
• 1 C fennel, small dice
• 1 C onion, small dice
• 5 medium garlic cloves, minced
• 1/4 C extra virgin olive oil
• 3 Tbsp tomato paste
• 2 Tsp dried thyme
• 2 Tsp dried basil
• 1 Tsp dried oregano
• 2 C vegetable stock or water
• 2 1/2 Tsp sea salt
• 1 Tbsp balsamic vinegar
• 20 large leaves fresh basil, roughly chopped

Begin by sorting through the lentils to remove any wayward stones or debris. In a small pot, rinse the lentils several times and cover them in 3 to 4 inches of water. Bring the lentils to a low boil and cook for 30-35 minutes or until just tender but not falling apart. You may want to cook them with the lid on but slightly uncovered to reduce evaporation and the chance that you might have to add a little more water to the pot. Monitor the water level in case you need to add more during cooking.

When the lentils are done, drain them, reserving the cooking liquid if you are not using stock or if you would like to substitute cooking liquid for part of the stock. Set the lentils aside.

Chop the tomatoes to a large dice and set aside.  Chop one cup of the fennel and onion to small dice as well. I made my fennel even smaller than the onion as it is a little harder and will take slightly longer to soften. Mince 5 medium sized garlic cloves. Use a heavy bottomed pot no smaller than 3 quarts to begin sauteeing the fennel, onion and garlic with the olive oil over medium to medium high heat. Stir regularly until the onions are just translucent and the fennel has softened. There should be no browning.

Push the saute to the side of the pan and add the tomato paste to the other side, frying it in the oil for about two minutes. You can turn the heat up slightly to get the paste to fry. It may stick slightly to the bottom of the pan and that's good. It's caramelizing slightly and infusing the oil. Next add the dried herbs and mix this soup base completely together for about two minutes.

Now add the stock or combination of stock/water/cooking liquid, the cooked lentils, and the salt. Bring the soup up to a simmer for 5 minutes. Finish the soup by removing the pot from the heat, adding the chopped tomato, fresh basil and balsamic vinegar. The tomato will just soften in the hot soup. Enjoy!

Yield: 6 cups/ 6 servings

Keep the soup in the fridge up to 7 days.

Grilled Halloumi, Fruits and Vegetables with Rosemary-Chili Vinaigrette

This post all began with the vinaigrette. It's a go-to sauce for me, since I have copious amounts of rosemary on hand. The fact that it's NOT 100 degrees but hovering around the upper 80's this week gave me the perfect excuse to pair this zippy rosemary vinaigrette with a grill platter. So, fire up some coals, grab a little glass of red wine, a loaf of crusty, chewy peasant bread, and make this platter!

This bold rosemary, chili, lemon and honey sauce is not at all dainty. It's even chunky, you get bits of rosemary, chili, and lemon zest. If you can mince, zest, and stir you can make it. It loves thick wedges of vegetables, hunks of bread, grilled fish and other meats or grilled Haloumi cheese. Halloumi is a firm (considered semi-hard) goat and sheep's milk cheese that is excellent on the grill or warmed on a griddle before serving. It tastes a little wild and is matched nicely by the bold flavors in this sauce.

Spices sometimes get forgotten, so make sure you do replace them at least yearly if you don't go through a jar in that time. They loose their punch and flavor, and we've all had that sad, pale, geriatric jar of something or other that has managed to escape the bin for a few years. So, make sure you've got some fresh, punchy, deep red chili flakes and go to town. A good substitute might be to toss in a little ground chipotle pepper or minced chipotle en adobo for a smokey version of this sauce.

As far as your lineup of veggies, fruits and proteins for the grill, well just about anything goes! If you haven't grilled stone fruit before, it's a good time to start. Plums, peaches, and nectarines are going to knock your socks off. I almost never grill without throwing on one entire onion, sliced into 1/2 inch rings. Try firm fleshed tomatoes as well, sliced in half or lengthwise for plum type tomatoes like Roma. Remove some of the moist seed pockets and they will grill better. Of course, lightly brush everything with olive oil and remember not to move things around. Respect the first contact with the grill so you get respectable char marks!

The Halloumi takes just 2 minutes on each side, depending on where you lay it on the grill. I would pick a medium-hot spot for the cheese. Grill your other items first, then throw the cheese on when the last things are finishing up. This way the Halloumi will be soft and warm for serving. Don't forget to grill some lemon! The cheese especially loves to have extra lemon to match it's saltiness.

The platter above was prepared for two adults, but if your grill is big enough, by all means do extra veggies and fruits!!! There is no downside to having grilled veggies for sandwiches, adding to pasta, or chopping into an omelette later in the week. The grilled fruit makes an instant desert by itself, drizzled with honey and nuts, or with ice cream, but you already thought of that ice cream bit, didn't you?

Halloumi is a very satisfying protein with this meal if you add a nice loaf of bread to the fruits and veggies. Straight off of the heat it is salty and soft with a slightly dense, curd-like texture. Heavenly.

Get grilling!

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Grilled Halloumi, Fruits and Vegetables with Rosemary-Chili Vinaigrette

Ingredients:

• 2 Tbsp lemon juice
• 1 Tbsp minced rosemary
• 1 Tbsp honey
• 1 Tbsp extra virgin olive oil
• 1/2 Tsp lemon zest
• 1/2 Tsp chili flakes
• 1/4 Tsp sea salt
• 1/2 Lb Haloumi
• Assorted veggies and fruits to grill

In a small bowl, mix the lemon, rosemary, honey, olive oil, lemon zest, chili flakes, and sea salt to make the vinaigrette. Transfer the vinaigrette to a small cup that will fit on your serving platter. Slice the Halloumi in 1/2 inch thick pieces on the bias, straight up and down or straight through the middle from side to side to create pieces of the desired size. Prepare the veggies and fruits for grilling. For stone fruits, slice them in half and remove the pits. Brush all your grill items lightly with olive oil and begin with the veggies and fruits. When these are done, transfer to a nice serving plate and place the Halloumi slices on the grill in a medium heat zone for about two minutes on each side. You should get nice char marks. Don't worry if you get larger or uneven patches of browning/charring but keep an eye on these guys and don't over do them.

When the cheese is done, move it to the serving platter. You may drizzle the vinaigrette directly over the grilled items or allow each person to dress their own food with the sauce. Slice a loaf of crusty bread and you have a meal! Enjoy!

Yield: 1 Platter for two hungry adults. Sauce will be a scant 1/4 C.