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Stick a fork in a cool summer salad

Edamame, Corn, and Green Bean Salad

Ah, summer! Full of hot weather and the desire to eat cool foods for dinner.

Here’s a dish that will definitely win you over with healthy edamame, crunchy bell pepper, avocado and even roasted nuts. Okay, yeah, and some cheese. The dressing is especially flavorful–a mix of fresh ginger, soy sauce, maple syrup, olive oil, and rosemary.

This can be kept vegetarian or you can add some shredded, cooked chicken breast. Also, raw corn is so delicious in salads. Try it, you’ll thank me.

Edamame, Corn, and Green Bean Salad

Removing corn kernels from an ear of corn

Edamame, Corn, and Green Bean Salad
Adapted by a recipe for BLD’s fresh vegetable salad in the LA Times; serves 3-4
2 cups frozen, shelled edamame
1 cup (about a big handful or so) green beans, trimmed and chopped into about 2-inch pieces
1 cup raw fresh yellow corn (about two ears), husked
1 red bell pepper, diced
1/2 cup crumbled feta
1 avocado, peeled and diced
1/2 cup toasted cashews or almonds *
Optional: 1 cooked chicken breast, shredded

Dressing:
1-inch piece of ginger, grated
1/4 of a small shallot (I usually peel the shallot, then slice a small piece off) – you can always add . . . → Read More: Stick a fork in a cool summer salad

A Tour of Bob’s Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli

Freekeh with Roasted Brussels, Almonds, and Miso Aioli

Oh my. My summer slump kind of turned into a huge hiatus – and I can’t promise that I’ll post super regularly from now on, but I am really going to try to get something up at least 3-4 times per month.

Recently (way, way back in September), I was invited to a wonderful food bloggers, behind-the-scenes tour of Bob’s Red Mill in Milwaukie. This was great for a couple of reasons:

1. Bob’s Red Mill makes high-quality products that are so inspiring to cook and bake with, and
2. I used to work there and I can attest to what a great company it truly is.

An invitation to come tour the factory, get samples of new products, and meet with Bob was a delightful experience just like I figured that it would be. But then, I went on a huge roadtrip to North Dakota (buffalo! the HoDo!) and got very lax with my not too rigid to begin with blogging schedule.

Hopefully, I am now getting on back on track. And what’s a better way to do that than with the photos I took at BRM in September . . . → Read More: A Tour of Bob’s Red Mill, plus Freekeh with Roasted Brussels Sprouts, Almonds, and Miso-Aioli

Yam and Quinoa Cakes from Portland’s Sunshine Tavern

Yam and Quinoa Cakes from Portland's Sunshine Tavern

Sunshine Tavern
3111 SE Division Street
Portland Oregon 97202

Seeing that we live just a few blocks away, occasionally we will head out to Sunshine Tavern for pizza and burgers (and of course cocktails and maybe even some candied hazelnuts to start). This is just what happened last Tuesday when we ended up splitting the Garnet yam and quinoa cakes w fennel and almond as a snacky beginning to our meal. And wow – they were so good.

I’m always on the hunt for new quinoa/interesting whole grains recipes and this one definitely got my attention with the warm spices, creamy yam, and a fennel shallot salad on the side. I really wanted to try and reverse-engineer it at home but then I thought maybe I could try and get the actual recipe. It only took asking one contact and I got an email for Jenn Louis, Chef/Co-Owner of Sunshine Tavern. So I sent her a message, asked her for the recipe, and if I could post it here. She got back to me an hour or so later with the recipe. So cool!

This dish will work with either cooked, mashed garnet yam* . . . → Read More: Yam and Quinoa Cakes from Portland’s Sunshine Tavern

Roasted Red Kuri Squash Soup with Coconut + Halloween

Roasted Red Kuri Squash Soup with Coconut

This summer, we had a mystery squash growing in a garden. It was a mystery in that neither jwa nor I remembered planting any Red Kuri Squash but here it was – a beautiful red kuri growing in our garden. It was in a bed close to the compost so the theory is we either had a seed or two in the compost that ended up in the garden bed or maybe a critter buried the seed in the garden and it sprouted – either this way this fall we had a nicely-sized (about four pounds!) mystery squash to eat.

Roasted Red Kuri Squash Soup with Coconut

After much contemplation, I decided on a soup. I love coconut, curry, and pumpkin flavors so I went with a kind of a Thai/Curry/Coconut theme here. If you don’t have coconut oil, you can certainly stick to olive oil, and for the roasted chili paste, you can get a small jar of it easily enough in the grocery store (Thai Kitchen is the easily available brand), although if you live by an Asian market you can probably get better roasted chili paste. . . . → Read More: Roasted Red Kuri Squash Soup with Coconut + Halloween

A Recipe for Fall Happiness: Ratatouille

A Recipe for Fall Happiness: Ratatouille

Ratatouille is one of those recipes that I’ve been making for years. I used to make it all the time in grad school, fairly often when I lived in California, and still make a pot every so often now. And one of my favorite times of year to make ratatouille is fall. Sure, you’ll probably need to used canned (or tetra-pak) tomatoes, but who really wants to simmer vegetables on the stove top for an hour in summer anyway (not me!)? Plus, in fall, a big bowl of vegetable stew is exactly what a person wants – especially when you have discovered the best possible ratatouille recipe, which this is!

Another plus to making a big pot of this is everything you can do with the leftovers (if you have any) — I recently slathered ratatouille on a piece of what pita bread, topped it with some smoked mozzarella, and gave it a few minutes in the toaster oven for a delicious pizza-for-one kind of meal.

Another idea? Take your ratatouille and poach some eggs on top of the simmering stew – completely out of this world. That’s one you don’t . . . → Read More: A Recipe for Fall Happiness: Ratatouille