Quinoa and Kamut… they sound like baby names thought up by some trendy Hollywood celebrity. Thankfully, they are not. Quinoa and Kamut are two of my favorite grains. Many of you may have heard of Quinoa as it is growing in popularity. But Kamut? It was new to me until a month or so ago. More on that in a bit.

Whole grains. We hear about their importance constantly. But what does “whole” really mean and why are they important? Despite the fact that I try to eat them as often as possible, I didn’t initially have a crystal clear answer to these two simple questions. So please allow me to share what I have learned.

Whole grains include grains like wheat, rice, oats, barley, quinoa, spelt, rye – when these foods are eaten in their “whole” form. Even popcorn is considered a whole grain. According to the Whole Grains Council, the following is the official definition of whole grains: “Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.”

So now we know what they are. But why does it matter? Well, they’re really healthy. Whole grains contain disease-fighting phytochemicals and antioxidants, as well as B vitamins, vitamin E, magnesium, iron and fiber. What this means, and what medical evidence has shown, is that whole grains reduce risks of heart disease, stroke, cancer, diabetes and obesity.

Whole grains are recommended over refined grains because the latter have been milled, a process that removes the bran and germ – along with dietary fiber, iron and many B vitamins. These refined grains, including white flour and white rice, might have a finer texture and improved shelf life, but they’re just not as healthy. Wonder Bread no longer cuts it.

So why, when there are so many commonly found whole grains readily available, do I go for Quinoa and Kamut? They both have insanely high levels of protein and fiber – more than most other whole grains. If I had to choose between the two, I suppose I’d select Quinoa. It’s easier to find and takes only 15 minutes to cook. And it’s gluten free and one of the only plant foods that is a complete protein. Tough to beat. Especially considering Kamut is harder to hunt down (PCC and Whole Foods usually carry it) and it takes 90 minutes to cook (and that’s when you remember to soak it overnight first). But I just enjoy using Kamut from time to time because it has a uniquely chewy texture and an almost buttery taste.

If you’re looking for a change from brown rice or even pasta, I hope you’ll try either grain as an alternative. And if you’re looking for something a little snazzier, I’ve included two recipes that really highlight these grains. Both recipes featured here were adapted from Vegetarian Times. Those folks seem to really get grains.

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Greens & Quinoa Pie

Serves 6

The original recipe called for chicory and romaine lettuce. I’ve used arugula and kale instead. Any greens (i.e. spinach, chard, etc.) can be used though. I mixed Inca Red quinoa (pictured above) and the regular version to enhance the appearance of the pie – but any old quinoa will do. This makes a lovely brunch item or can be paired with a salad for a light dinner.

Ingredients

• 1/2 cup quinoa, rinsed and drained
• 1 large bunch arugula
• 1 large bunch kale
• 3 Tbsp. olive oil divided
• 2 medium yellow onions, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh dill, finely chopped
• 1/2 cup crumbled feta cheese
• 3 eggs

Instructions

Rinse and drain your quinoa and add to a medium saucepan with 1 cup water and a pinch of salt. Bring to a boil then reduce the heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.

Once the quinoa is cooked, preheat your oven to 350 degrees.

Wash kale and arugula and remove any hard stems and tear into bite-sized pieces. Heat a large sauté pan over medium heat. Add the kale and cook 5 – 7 minutes, or until wilted, stirring frequently or tossing with tongs (you don’t need to add any oil to the pan because the moisture from the greens will help them from sticking to the pan). Add arugula to the pot and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir into quinoa.

Wipe out your sauté pan and heat 1 tablespoon of oil over medium-high heat. Add yellow onions and sauté 10 – 15 minutes, or until soft and starting to brown. Add cooked onions, green onions, dill, and feta cheese to quinoa mixture. Lightly beat eggs in a small bowl and season with salt and pepper and stir them into the quinoa mixture.

Pour 1 tablespoon oil into a 9″ pie pan and place in oven. Heat for 5 minutes, or until oil is hot. Swirl oil to coat bottom and sides of pan, and then spread quinoa mixture in pan with a spatula. Bake 20 minutes. Drizzle pie with remaining 1 tablespoon oil (or spray with olive oil cooking spray), and bake 20 to 30 minutes more, or until golden brown.

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Kamut Pilaf with Lentils, Butternut Squash and Kale

Serves 6

If you’re unable to find Kamut, spelt or farro can be substituted. Just be sure to adjust the water amount and cooking time according to instructions for cooking your selected grain. The original version of this recipe did not include the roasted butternut squash and kale. I added both ingredients to lighten up the dish. Sautéed mushrooms are another favorite addition. These can be omitted however – it’s still a deliciously hearty meal.

Ingredients

• 1 1/2 cups uncooked Kamut
• 1 cup green or black lentils
• 5 – 7 tablespoons olive oil
• Olive oil cooking spray
• 3 large red onions, sliced thin
• 2 teaspoons granulated sugar, optional
• 1 large butternut squash, peeled, cored and diced
• 1 large bunch kale, stems removed and chopped roughly
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin

Instructions

Prepare Kamut in advance. Soak rinsed grains overnight in enough water to cover them. Drain and add Kamut to 6 cups of water and a pinch of salt and bring to a boil. Reduce heat to low and simmer (uncovered) for approximately 70-90 minutes, stirring frequently. Check for doneness (they should be tender but not mushy). Drain well (note – Kamut does not cook like rice – it will not soak up all the water).

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with olive oil cooking spray. Toss butternut squash evenly over foil and spray with cooking spray. Sprinkle with salt and pepper. Place in oven and cook for 45 minutes – tossing a few times throughout roasting process. Set aside when done.

While butternut squash is roasting, prepare lentils and onions. Rinse lentils, place in a medium to large saucepan and cover by 2 inches with water (add a pinch of salt). Bring to a boil. Cover pan, reduce heat to low and cook until lentils are tender but not mushy, about 20 minutes.

To make caramelized onions, heat 5 tablespoons of oil in a large sauté pan over medium heat. Add onions and sauté, stirring often, until deep golden brown, about 30 – 35 minutes. You can add a few teaspoons of sugar after about 10 minutes to enhance the caramelization process. When almost done, season with salt, pepper, cinnamon and cumin. Stir well.

While your onions are cooking, prepare kale by heating 2 tablespoons of olive oil in a large sauté pan over medium high. Add garlic and cook 2 minutes (do not let brown). Add kale and 1/4 cup water and cover. Keep heat on medium high and cook for five minutes. Remove lid and continue cooking until water evaporates.

When lentils are done, add Kamut to lentils and toss to combine. Heat through, making certain that all liquids have been absorbed. Stir in the onions, squash and kale. Season to taste. Serve warm or at room temperature.

Note: I like to make a double batch of this recipe without the squash and kale and freeze it. It can be easily defrosted and reheated and freshly sautéed and/or roasted vegetables can then be added.

Like many people here in the great Pacific Northwest, I was under the illusion a week ago that spring was here to stay. Sunshine and weather in the 60s. Out came the flip flops and t-shirts and sunglasses. Heck, I even got a pedicure. Then Mother Nature reminded us that, yes, it is still winter. Back came the cold. Snow fell on cherry blossoms. Hail covered the highway with a blanket of white.

We have less than a week until spring is here. More specifically, “Saturday, March 20, at approximately midnight is the official first day of spring for 2010 in the Northern Hemisphere.” Not that I’m counting the days or anything. And despite this promise of spring and the fact that the sun is, indeed, shining outside my window right now, I have come to terms with the fact that Mother Nature is fickle. So I am not anticipating eating light, delicate salads on my deck any time soon. No, I need to continue to embrace our cold-weather produce for a while longer.  But that doesn’t mean meal time has to be bleak like our dark, frosty mornings.

Thankfully, I have people in my life like my friend Sonya who just sent along some delicious ideas for spirited sauces that will liven up cabbages and root vegetables, cauliflower and broccoli. Her email came just in the nick of time as I pondered what to do with the mountain of winter vegetables I recently purchased.

The best thing about these sauce recipes is how easy they make it to prepare quick and simple meals throughout the week. Imagine spending a few minutes in the kitchen producing a ginger and cilantro-infused sauce that can be spooned over roasted green beans and served with protein-rich quinoa one day and drizzled over freshly grilled shrimp the next. And another night just mix some curried peanut sauce into shredded, grilled chicken for a flavorful chicken salad. You can even freeze them for later use – for instance the lemon tahini sauce can be quickly defrosted and then drizzled over a plate of roasted asparagus and broiled salmon. Their uses and applications are virtually endless.  And until our northwest weather heats up for the long haul – I’m hoping these savory sauces help liven things up in the kitchen.

Some quick tips for roasting vegetables like those pictured here. To make it easy, just preheat your oven to 500 degrees. Prepare your vegetables (washing, trimming, cutting into bite-sized pieces) and line a baking sheet with foil and spray liberally with olive oil cooking spray. Toss your vegetables onto the pan and spray with some more cooking spray and season with salt and pepper. As a general rule of thumb, cook broccoli, cauliflower, cabbage and carrots for 15 minutes. Asparagus and green beans take only ten minutes. Easy peasy lemon squeezey (or so say the British).

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Lemon Tahini Sauce

Makes about 1 1/4 cups

Ingredients

• 2 medium garlic cloves
• 1/2 cup tahini
• Zest and juice of two small lemons
• 1/4 cup water
• 1/8 cup olive oil
• 1 tablespoon finely chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1/2 teaspoon honey

Instructions

Crush garlic and finely chop cilantro and place in small bowl. Zest the lemons and add zest and juice to garlic and cilantro. Before adding the tahini, make sure to stir it well – incorporating the oil and separated sesame paste – this is key to ensuring the tahini mixes well with the other ingredients. Stir in all remaining ingredients until combined well.

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Ginger Cilantro Sauce

Makes about 1 1/2 cups

Ingredients

• 2 small bunches of cilantro
• 1/2 cup fresh ginger (about 3 inches of the root)
• 1/4 cup canola oil
• 1/8 cup water
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil

Instructions

Cut thick stems from cilantro. Peel your ginger and slice thinly. Place all ingredients into a blender and puree until well-blended.

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Curried Peanut Sauce

Makes about 2 cups

 Ingredients

• 1 teaspoon canola oil 
• 1 small red onion, minced 
• 3 cloves garlic, minced
• 1/2 teaspoon red chili flakes
• 4 teaspoons minced fresh ginger 
• 4 teaspoons curry powder 
• 4 teaspoons cumin 
• 1  can coconut milk (you can use the light version)
• 5 tablespoons peanut butter 
• 1/4 cup fresh cilantro, minced 
• 5 teaspoons soy sauce 
• 1 tablespoon honey 
• zest and juice of one lime 
• 1/2 cup water

Instructions

Heat canola oil in a saucepan over medium heat. Sauté onion, garlic, and ginger for about five minutes or until soft. Add curry powder, red chili flakes and cumin and sauté over low heat for two minutes. Add coconut milk and stir, making sure all bits of onion mixture are scraped off the bottom of the pan. Add peanut butter, cilantro, soy sauce, honey, lime zest and juice, and water. Bring sauce to a boil, whisking often. Reduce the heat and simmer for 10 minutes.

“Green balls of death.” That is how a friend (a nutritionist even!) used to refer to Brussels sprouts. Unfortunately, not a terribly uncommon reference. So many people I know hold this poor, unassuming vegetable in disregard. “Mushy,” “mealy” “bitter” and “pungent”– these are a few of the descriptors used by the skeptics among us. And I can relate.

My first experience with these miniature, cabbage-like orbs was, well, not great. They were soft and acidic and the palest of green – not an attractive sage green but one tending more toward the brownish pea green that graced my elementary school lockers.

Then I was presented with an entirely different animal. The roasted Brussels sprout. The leaves singed to a deep brown and crisped to perfection, they had a sweet taste and a dense bite. I started experimenting at home and, with the addition of fresh lemon zest and a sprinkling of grated parmesan cheese, Brussels sprouts soon became standard fare on my dinner table.

A quick note on their etymology. In my recent post I was unable to confirm with confidence the origin of the name Jerusalem artichoke (aside from the fact that they have nothing to do with Jerusalem). I am happy to report that, with the Brussels sprout, there seems to be no such confusion. They are, in fact, named for Brussels – the capital of Belgium. Nice to finally have a bit of historical certainty!

They are an excellent source of vitamin C – containing a hefty 161% of the Recommended Daily Allowance. They are also full of a number of vitamins and loaded with fiber. And they contain plant phytonutriets that enhance the body’s natural defense system and there is a growing body of evidence pointing toward the Brussels sprout as a potent cancer prevention food.

When purchasing them, look for the smaller, more tightly wound ones. If you can get them on the stalk – all the better. I hunted for a stalk bursting with sprouts but it’s too late in the season to find such a treasure. Considering they are in their prime earlier in the winter, I was lucky enough to chance upon a bucket full of them at the farmer’s market.

I’m providing a few simple recipes to entice the sprout cynics out there. I hope some of you give these vegetables another try before they disappear from the markets for the season.

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Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Instructions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 30 to 35 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

Note: Brussels sprouts pair beautifully with rosemary – so if you have some laying about or growing outside, toss it into the bowl with the olive oil and sprouts before roasting. Divine.

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Pasta with Shaved Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts
• 3 tablespoons olive oil
• 3 small leeks, thinly sliced
• 1 medium shallot, thinly sliced
• 3 garlic cloves, thinly sliced
• 3 tablespoons pine nuts, toasted, divided
• Juice and zest of one large lemon
• 1 pound fresh pasta
• 2 tablespoons freshly grated parmesan cheese

Instructions

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut a thin slice off of one side and then, placing that side facing down, thinly slice the remainder of the sprout.

Thinly slice the white and light green parts of the leeks. Thinly slice the shallot and garlic. Zest your lemon, preserving zest in a small bowl covered with a moistened paper towel.

Heat the olive oil in large pot over medium heat. Add shallots and leeks; sauté until almost translucent, about 5 minutes. Add garlic and stir for a few minutes.

Add Brussels sprouts; increase heat to medium-high and sauté until tender, about 6-7 minutes, stirring frequently. Remove from heat and stir in 2 tablespoons pine nuts and lemon juice. Season with salt and pepper.

While Brussels sprouts are cooking, prepare pasta according to instructions. I highly recommend fresh pasta. I like to pair this version of Brussels sprouts with a lemon & pepper linguine sold at my local farmer’s market – but any fresh pasta will do.

When pasta is done, drain and reserve about ¼ cup of the liquid. Toss the pasta in the pan with the Brussels sprouts and drizzle hot “pasta liquid” over the top to moisten.

Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts, parmesan and lemon zest and serve.

I love the Oscars – the glitz, the glam, the spectacle. And munching lovely appetizers while watching the show is a long-held tradition. Sadly, the Oscars comes at time of the year when our local produce is not putting on such a show. There are lots of dark, drab colors and lackluster shapes and forms at the farmer’s markets these days…not exactly inspiring for a dish appropriate for a swank Oscar fete. Or so I thought.

It’s amazing what a little caramelizing and some puff pastry can do. I found this recipe in the Real Simple archives and thought it would be just the ticket. And it did not disappoint.

In contrast to the often overly loquacious acceptance speeches of our friends in Hollywood, I will keep this short and sweet and leave it at that. On to the recipe. Enjoy!

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Caramelized Onion Tarts with Apples

Makes 2 tarts

Adapted from Real Simple

Ingredients

• 2 medium yellow onions
• 2 red apples (i.e. Braeburn)
• 2 tablespoons olive oil
• kosher salt and black pepper
• 2 sheets frozen puff pastry, thawed
• 1/2 cup crème fraîche, sour cream or soft goat cheese
• 2 teaspoons fresh thyme (optional, though highly recommended)

Instructions

Heat oven to 400º F.

Peel the onions, cut in half and thinly slice. Cut the apples in quarters, remove the core and cut each quarter into thin slices.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until soft and golden brown, 15 to 17 minutes. Stir in the apples, a pinch of salt and pepper, and cook until just tender, 3-5 minutes. The apples will still be a bit crisp inside and slightly warmed throughout.

Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, sour cream or goat cheese*, leaving a ½-inch border. Top with the onion mixture, sprinkle with fresh thyme and bake until the pastry is crisp and browned, 30 to 35 minutes. To enhance the browning process, spray lightly with olive oil cooking spray after about 20 minutes. Cut into pieces before serving.

*To experiment, I slathered half with goat cheese that was room temperature and easy to spread. I slathered the other half with sour cream. Personally, I prefer the piquant flavor of the goat cheese, however the sour cream option is savory and delicious as well.

Tips

I made the onion and apple mixture in advance and left it in a covered bowl at room temperature for an hour before assembling. You can also prepare and save the mixture a day or so in advance and keep it in the refrigerator in a sealed container, bringing up to room temperature before preparing.

I also froze one sheet for later use. I placed it on a parchment-lined baking sheet and chilled in the freezer for an hour, then wrapped it in plastic wrap. To cook, I baked it frozen at 400º F for approximately 45 minutes.

I am a planner. I plan meals as a profession. I almost always try to figure out how I’m going to spend my days well in advance so I can be productive. But I have long known that spontaneity needs to play a much bigger role in my life. Last Sunday morning was a fine case in point…

Sunday has become blog day. For days in advance I scour my brain and culinary websites and talk with friends and fellow foodies, searching for a fun new topic to explore. Last week I thought I had zeroed in on the perfect subject – spaghetti squash. It is still winter after all and squash is virtually synonymous with this season. Off to the farmer’s market I went to search for this huge, yellow, rugby ball-shaped vegetable.  Sadly, my pursuit was in vain. They were nowhere to be found. A friendly farmer finally explained that the spaghetti squash comes early in the winter season and, while they are readily available at many grocery stores, they no longer grace the arsenals of local growers. Bugger. 

Then my eyes settled on a bin full of small, dirt-covered, oddly-shaped tubers. The Jerusalem artichoke.  Bingo. Something I had wanted to try for as long as I can remember. And I need to come clean here. Though a self-professed foodie, I had never tried them.  This is a bit embarrassing considering almost all my favorite TV chefs inevitably navigate to these root vegetables. I can’t recall a season of my beloved Top Chef when a contestant hasn’t whipped up a creamy Jerusalem artichoke purée upon which to perch seared scallops or another equally delectable morsel.  So I figured it was high time to take them for a spin in my kitchen.

Curious about their name and history, I jumped online to investigate. Firstly, they are not artichokes nor are they related to them. Rather, they are a species of sunflower. Hence their nickname “sunchoke.”  Secondly, they have no relation to Jerusalem. The origin of the name is a bit ambiguous – I could not find a definitive explanation. Quite baffling.

Though their origin is mysterious, their health benefits are well documented.  They are low in saturated fat, cholesterol and sodium. They are also a good source of a number of nutrients including iron and potassium.  And, when compared to regular potatoes (which they commonly are), they’re relatively low in calories and have a lower glycemic index – which means they are a better choice for those looking to avoid major spikes in blood sugar levels.  Just as important – I think they taste really good. Their texture resembles a crisp potato or the lesser known jicama. They are delicately sweet with a slight nutty flavor.

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Roasted Jerusalem Artichokes

As with most winter vegetables, I found that roasting Jerusalem artichokes produced the most savory result – and it was the easiest method. I paired them with fresh rosemary to bring out their earthy quality, but garlic, lemon and/or other herbs are also delicious options.

Ingredients

• 1/2 pound Jerusalem artichokes
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh rosemary
• Kosher salt
• Olive Oil cooking spray

Instructions

Heat your oven to 425 degrees.

Thoroughly wash the Jerusalem artichokes. Cut uniformly into approximately ¼ inch thick slices. Many will resemble pieces from a jignaw puzzle. Some of the knobs can be removed and cut separately for a more uniform chop. Immediately place them in a bowl and toss with olive oil. Scatter with rosemary and salt and toss again.

Pour the slices onto a baking pan that has been coated in olive oil spray (you just don’t want these guys to stick to the pan). Place the pan in the heated oven and roast for 15 minutes. Toss or turn them over and return to the oven for 10 minutes or until tender. Run them under the broiler for a few minutes to brown the edges, watching carefully. Salt liberally and serve immediately.

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I must be candid. I was a bit reluctant to include the following recipe. Not because it doesn’t taste good. It does. However it calls for peeling the Jerusalem Artichokes – which is a bit off-putting for two reasons.  One, the majority of the nutrients are, purportedly, just below the surface of the skin. So you are losing the lion’s share of their nutritional value. Secondly, peeling these little buggers is rather torturous. The hills and valleys that constitute their surface make it challenging to remove the peel without taking out significant chunks of the “meat.” I chose to use a paring knife to remove the peel as I could more easily navigate around the knobs and dents. And next time around, I will most definitely look for the ones that have a smoother, more uniform surface. Though I enjoy the strangeness of the contorted knobs, a more level exterior would be a welcome alternative.

All that said, I couldn’t imagine having bags of these gems, fresh out of the ground, in my house without at least trying this dish that so many of my culinary heroes whip up on whim on TV.  And after tasting the sumptuous purée, I now understand why. It’s one of my new favorites.

Grilled Portabella Mushrooms with Jerusalem Artichoke Purée 

Serves 2

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, finely sliced
• 1 large shallot, finely diced
• Salt, to taste
• 1 1/2 pound Jerusalem artichokes (about 3 cups cubed)
• 1 pint milk
• 1 cup vegetable stock
• 1 large Portabella Mushroom
• 1 tablespoon chives (optional), finely chopped

Instructions

Wash and peel the Jerusalem artichokes and cut into medium cubes, placing in cold water immediately (they can tend to quickly discolor).

In a saucepot, heat olive oil over low heat. Add garlic and sauté until golden. Add shallot and cook until soft.

When the garlic and shallot mixture is tender, add the Jerusalem artichokes and cover with milk and vegetable stock. Add a bit of salt. Increase heat to medium and bring to a slow simmer. Cook until Jerusalem artichokes are tender, about an 30 minutes.

Remove from heat and purée in a blender until smooth. Do not add all the liquid – start with just a 1/4 cup or so – or the purée will be too thin. And be careful to refrain from over blending – mix until just combined. Adjust seasoning with salt. Remove from blender and place in a clean pan. Cover and keep warm on the top of the stove.

While the Jerusalem artichokes are simmering, you can prep the mushrooms for grilling. Brush any dirt or grit off of mushrooms and lop off the very bottom of the stem. Slice the mushroom into 1/4 inch slices. Pat dry with a paper towel and set aside until you have finished prepareing your purée.

This next part is pure Julie Child and, yes I learned it from Julie & Julia. In a sauté pan, heat olive oil over high until very hot. Add the mushrooms – ensuring they are in a single layer and not touching. Allow to cook for a few minutes. Gently shake the pan and turn over each individual mushroom slice. Continue to cook another minute or two. Watch them closely and turn another time so both sides are nicely browned. Remove from the heat when they start to release their juices. Season with salt and pepper.

Make sure the purée is still warm – if not you can heat it up a bit on low before serving. Divide the purée onto two plates and place sautéed mushrooms delicately on top.  Top with chopped chives and enjoy.

Note: this purée would be a lovely accompaniment to any main dish – seafood, grilled meats or any other sautéed vegetables. It is also delicious with a drizzling of basamic reduction – which I blogged about here.

The other day I was thinking about food (not, as you can imagine, a novelty) – trying to find inspiration for my next kitchen adventure. Oddly, I was finding it challenging to decide on a direction. So I stopped obsessing and went for a walk with my friend Amy. Off into the forest-lined paths of Carkeek Park we went – Fargo gleefully running about – leash be damned. The sun shone down as if winter was truly and decidedly over. Talking of this and that, our conversation finally turned to food.

Amy mentioned her delight with the CSA (Community Supported Agriculture) service she uses and we talked of the merits of this increasingly popular way to buy local, seasonal food directly from farms (stay tuned for more on CSAs in the not-too-distant future). Then she said it. That magical word. Romanesco. My ears pricked up. I could not believe she had received one in her weekly box of produce – one of the few vegetables in my culinary “bucket list.”  The Romanesco has always topped my list of vegetables to conquer before I perish. It was meant to be. 

Like many, my friend was a bit perplexed with the Romanesco and had been putting off trying to figure out what to do with the creature. It is, admittedly, a rather daunting piece of produce. Alien-like in appearance, I like to compare its florets to the bejeweled headpieces the exquisite Thai women wear when dancing so majestically with fingers poised just so. Many compare the almost neon green Romanesco to cauliflower, yet with freakish, jagged peaks. And most people I’ve talked with have never ventured to actually eat, no less, cook this peculiar looking vegetable.

But I was giddy with anticipation. I love exploration and the delight of “going where no (wo)man has gone before.” Soon after our walk I was off to the store. The doors glided silently open and I was surrounded by the Shangri-la that is the Whole Foods produce section. Though I try to do my best to shop local – focusing on farmer’s markets and Seattle-based grocery stores – I was on a mission and made the assumption that Whole Foods would be the most logical destination to search out the often elusive Romanesco. A quick pan of the pristinely arranged piles of shining fruits and vegetables made my stomach lurch. My intended treasure was nowhere to be seen. I continued to look, my heart beating faster and my mind already turning to alternatives. But I would not relinquish my objective. Nothing less than a Romanesco would do.

So I asked the friendly “produce guy” if they had any in stock. He scrunched up his eyes and said, “I think we have a box of those on the dock – but they might have been sent back.” Off he went as I stood shifting my weight from one foot to the other, trying to appear calm. Then I saw him pushing a cart through the double swinging doors. Victory! Out came a box of bright green heads of Romanesco.  As I picked through them to find the most exceptional candidates – I asked “produce guy” if he had ever tried one. “Nope,” he replied. “Not quite sure what to do with them.”  As I suspected – yet another mystified soul.

Then at the checkout stand, the checker asked, “Do these things taste like broccoli or cauliflower?” “A bit of both,” I responded, despite the fact that I had never eaten one. But from what I had read, she had it about right. I then glanced at the young girl who was bagging my groceries. Holding my cloth sack open, she was studying my bag full of Romanesco, waiting for the checker to push it down to her. I was terror-stricken. Surely she wasn’t going to place my prized possesion on the bottom of the bag?! “Um, hi,” I said to her. “Could you possibly put those things on the top of all the other groceries? They’re a bit delicate.”  If she thought I was disturbed, she didn’t let on. She just packed my bag and gently perched the Romanesco on top. And I was off to return to my kitchen for some serious experimentation.

Before the cooking began, I tasted a small floret – raw. A texture and taste more similar to cauliflower than broccoli – yet with a distinct, earthy broccoli essence. My task – to figure out the best way to retain the Romanesco’s unique physical form while making it taste delicious. I didn’t want to compromise the fractal appearance of the florets. So I tried three techniques that I use for everyday cauliflower and broccoli – boiling, steaming and roasting. The results are below but I can say without equivocation that roasting is by far my personal favorite. Granted, the lime green color dissipates in the oven. However the florets retain their structure and the green does peek out against the brown singed edges.

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Roasted Romanesco with Lemon & Garlic

Ingredients

• 1 head Romanesco, broken into florets (you can use the stalk too – just peel it and slice thinly)
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1 lemon, halved and thinly sliced
• 1 ounce parmesan cheese – shaved or grated
• 2 tablespoons toasted pine nuts (optional)
• Coarse salt and ground pepper

Instructions

Preheat the oven to 475 degrees.

On a rimmed baking sheet, toss Romanesco with oil, garlic, and lemon slices; season with salt and pepper. Roast until vegetables are a bit crispy outside and tender inside, 20 to 25 minutes. Toss the vegetables halfway through.

Once out of the oven, discard any bits of garlic that may have charred in the roasting process. Sprinkle with parmesan cheese and toasted pine nuts and serve immediately. It’s perfectly satisfying on its own or can be served over fresh pasta with a splash of high quality olive oil.

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I wanted to figure out a better way to retain the Romanesco’s bright lime green color so I tried both boiling and steaming. Both techniques netted the same result – vivid florets with a crisp texture that allowed the vegetable to be appreciated in its native state. Instructions for both methods are below – and the vegetable is perfectly delicious served just so – perhaps with a dash of salt and a drizzling of olive oil. And traditionally I would also pair it with lemon and garlic – simple, naturally-suited accompaniments. However I wanted to navigate away from the flavor profile used for the roasted version – and curried cauliflower traditionally served in Indian restaurants came to mind. Replacing the pale cauliflower with the bright green Romanesco gives this dish a bit more flair – especially when paired with the vivid gold of the tumeric. The taste is equally, if not a bit more, delicious.

Boiling Romanesco

Cut or break off the florets of the Romanesco. Bring 4 quarts of salted water to a full boil, put the florets in, and cook until they are easily pierced by a fork, about 5 minutes. Immerse in cold water to stop the cooking, drain, and air dry on a towel.

Steaming Romanesco

Cut or break off the florets of the Romanesco. Place steamer basket in large saucepan; add 1 inch of water. (Water should not touch bottom of basket.) Place flowerets in steamer. Cover and bring to a boil over high heat. Steam 4 to 5 minutes until crisp-tender. Remove from heat immediately and leave uncovered so the florets don’t continue to cook.

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Curried Romanesco

Ingredients

• 1 head Romanesco, cored, cut into florets
• 1 tablespoon olive oil
• 1/2 large yellow onion, diced
• 2 teaspoons curry powder (I use a mixture of hot and mild)
• 1 teaspoon turmeric
• Pinch cayenne pepper
• 1 teaspoon kosher salt
• 1/2 cup coconut milk
• 1 cup vegetable broth

Instructions

Boil or steam Romanesco according to the instructions above. Set aside.

Heat a large skillet on medium. Add the oil and let it heat. Add the onion and sauté until soft and golden, 8 – 10 minutes. Add the spices and stir for a minute. Add the coconut milk and vegetable broth. Simmer for approximately five minutes until it starts to thicken a bit.

Reduce heat to low and add Romanesco and continue to simmer another 7-10 minutes to warm through the vegetables.

Serve over your favorite rice, grains or pasta.

For a complete meal – add ½ can of chickpeas along with the Romanesco and simmer.

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End note: The Romanesco is, in my mind, superior to both broccoli and cauliflower – combining a subtle taste with a crisp-tender texture. I can only imagine the fun kids might have with this alien-like vegetable. And the list of health benefits is virtually endless. So I am a bit disheartened that I don’t see the Romanesco prominently displayed in stores in our area. Hopefully we’ll see more as the season warms. “Produce guy” said they don’t often carry them because people are wary and don’t regularly purchase these vegetables, so much of the stock they do carry sadly goes to waste at the end of the day. I am crossing my fingers that many of you will experiment with Romanesco. Because the more we request this odd piece of produce, the more common it will become in the fields and markets that surround us.

I was taught to appreciate the importance of a good breakfast. Thankfully I didn’t grow up dependent upon sugar-infused cereals – though I was jealous of friends who had Captain Crunch and Count Chocula as breakfast companions. Mom served heartier, healthier fare – oatmeal, eggs and the occasional treat of sourdough waffles with fresh strawberries (a personal favorite).

That said, there have been times when I ignored all the messages we hear about eating a healthy breakfast. I shudder to think of the things I ate in the early mornings during my “I don’t care what I’m putting into my body – I just want it to taste good” years. A large latte paired with a pumpkin scone drizzled with pure sugar icing was standard fare. Close to zero nutritional value and a starch-infused whollop of countless calories that had my energy flagging by mid-morning. Granted, I still enjoy an indulgent brunch of gooey cinnamon rolls or steaming pancakes from time to time. But these days – especially during the work week – I try to navigate to something that will keep my motor running.

Two personal favorites of late …. muffins scattered with bright orange shards of sweet potato and green specks of zucchini and individual frittatas packed with healthy spinach and flavorful leeks. It’s not as hard as you might think to sneak in some extra vegetables and a hit of protein first thing in the morning. I’m a huge fan of preparing meals in advance and if they’re portable – all the better. So I want to take this opportunity to thank whoever invented the muffin tin. Because these two breakfast items I am alluding to can both be prepared in this ingenious kitchen apparatus. I give you Zucchini & Sweet Potato Muffins and Spinach & Mushroom Mini Frittatas.

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 Zucchini & Sweet Potato Muffins 

I stumbled upon a version of this recipe on Epicurious. Thanks to all the kind folks who leave comments about their personal experiences with posted recipes, I was able to develop a beautifully moist muffin chock full of healthy walnuts, nutrient-rich sweet potatoes and vitamin-packed zucchini. And this time around, my improvisation and substitutions paid off – adding whole wheat flour, replacing the majority of oil with apple sauce, cutting the sugar by half. You can elevate the flavor even more with the addition of  ½ cup of dark chocolate chips. Chocolate is made from plants after all, which means it contains many of the health benefits of dark vegetables (i.e. lowering blood pressure and cholesterol).

Yields: 12 (large) muffins

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup walnut or canola oil
• 1/2 cup apple sauce
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups zucchini
• 1 1/2 cups sweet potato
• 1 cup walnuts

Instructions

Preheat oven to 350 degrees.

Grate zucchini and peel and grate sweet potato. Chop walnuts.

Spray muffin tins with cooking spray and lightly flour.

Sift or mix first 7 ingredients into a medium bowl. In a large bowl, beat (or hand mix) sugar, oil, apple sauce, eggs and vanilla. Fold in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.

Spoon batter into prepared muffin tins – filling twelve. Bake ~25 minutes. Allow to cool in tins for 10 minutes, then use a knife to cut around each muffin and remove. Let cool on baking rack another 15 minutes.

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Spinach & Mushroom Mini Frittatas

These diminutive treats pack a healthy serving of vegetables and protein and there is no end to the kinds of fresh produce that can be used. You can also jazz them up by tossing in some fresh herbs (or dried if that’s what you have on hand). Rosemary, thyme and/or oregano are all delightful additions. I have even made these without cheese for an especially healthy version and they were still satisfyingly delicious.

Yields: 1 Dozen

Ingredients

• 3 large eggs
• 3 egg yolks
• 1 large bunch fresh spinach
• 2 cups mushrooms (Cremini, button, whichever you prefer)
• 1 small red pepper
• 1/2 small yellow onion or a few shallots
• 3/4 cup cheese (any kind will do – parmesan and goat cheese are personal favorites)
• 1/2 teaspoon salt
• Dash freshly ground black pepper

Instructions

Heat oven to 350 degrees.

Spray two pans of 6-cup muffin tins with cooking spray. Be sure not to omit this step, or the quiches will stick badly to the baking cups.

Steam the spinach in a microwave-safe container (about 2-3 minutes), press out all juice, then chop. Chop the peppers and onions into a small dice. If using shallots, mince finely. Thinly slice the mushrooms.

Whisk the eggs in a bowl and fold in all the remaining ingredients and stir well.

Fill the muffin tin cups with the mixture. Bake for approximately 20 minutes. You will know they are done when a knife inserted in the middle comes out clean.

These can be stored in the refrigerator or even frozen in freezer bags.

I knew it was bound to happen. Well, truthfully, I had hoped it wouldn’t… But, alas, I am human and, hence, imperfect. Today was a kitchen disaster. Some may say I’m being overly dramatic. And there was nobody else around to witness this tragedy aside from my trusty sous-chef Fargo, the yellow lab. But I just finished cooking what I hoped would be a luxurious, rustic potato leek soup. What is now sitting in a pot on my stove more closely resembles wallpaper paste.  Or what I would imagine it looks like. I am, as you can imagine, less than pleased.

The day started out fine. Off to the farmer’s market in search of leeks – those rods of oniony goodness resembling overgrown scallions. I love their striations of color – it seems like every shade of green is featured throughout the stalk. And they have so very many applications. Braised leeks. Creamy oven-roasted leeks. Crispy fried leeks perched on top seared scallops or nestled over a bubbling gratin. My mouth was watering.

Alas, I wanted to be a bit more virtuous. A little healthier. So I searched for a nutritious potato leek soup recipe. So many were laden with butter and heavy cream. And too, I was concerned about presenting a starch-fest for a meal. So I figured I would “improvise.” I almost always tweak recipes and, for the most part, they work out quite well. Not so this time.

I took a perfectly good recipe for this soup and it went to hell in a … stock pot.  I tried substituting buttermilk for heavy cream. And, feeling bold, I even tossed in some pureed cannellini beans, thinking I’d bump up the protein quotient. Both poor choices.

The lesson I learned is this – not all recipes are meant to be “healthified.” There are likely a number of perfectly good potato leek soup recipes that are more nutritious than the traditional vichyssoise (AKA potato leek soup served hot) recipe I found in the Joy of Cooking. But in retrospect I ask myself this. Can’t we all stand a bit of indulgence, a touch of luxury from time to time? What’s wrong a creamy, leek-infused bowl of steaming soup to dive into from time to time?

After freezing the first batch (I just couldn’t let it go to waste and it was, in truth, not THAT bad – it’s just not something I can, in good conscience, recommend), I searched for another recipe that would satisfy my desire for healthy leek soup. Then I recalled a leek and mushroom soup mom used to make with leeks pulled directly from her garden. I dug through old cookbooks and files and finally unearthed my ragged, spiral-bound recipe “book” – the one I brought to Washington, D.C. when I headed east after college. The one with my favorite, “tried and true” recipes. The one featuring mom’s beloved recipe for leek and mushroom soup. 

Off to the store (the farmer’s market had long since closed) for more leeks and a bag full of mushrooms. Pot cleaned. Ditto the leeks. Vegetables chopped. Soup simmered. One hour later – delicious, satisfying, rich-but-not-too-rich leek soup. Some day soon I will indulge without guilt in a bowl of the Joy of Cooking version.  But for now – contentment.

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Leek & Mushroom Soup

 Ingredients

• 3 tablespoons butter or olive oil
• 2 large leeks
• 3 cups chopped mushrooms (Cremini or button – or any kind you like)
• 1/2 yellow onion
• 2 stalks celery
• 2 sprigs fresh thyme
• 32 ounces vegetable or chicken stock
• 4 tablespoons flour
• 1/3 cup sherry
• Kosher salt and freshly ground pepper

Instructions

Thoroughly wash the leeks. Dirt and grit loves to hide amongst the layers of the leeks and needs to be gently coaxed out with water. Try cutting the leeks lengthwise down to ½ inch above the root and running water down toward the dark green part. Or chop all your leeks and soak in a large bowl of water, allowing the dirt and grit to drift to the bottom of the bowl. Then place in strainer and rinse again.

Thinly slice leeks into half-moons. Finely chop onions and celery. Thinly slice mushrooms.

In a stock pot, heat oil or butter over medium. Add all vegetables and sauté until tender – about 10 minutes. Sprinkle with flour and stir well to coat all the vegetables. Season with salt and pepper (about ½ teaspoon of each). Stir well. Add stock and sprigs of thyme. Simmer on low for 15 minutes. Add sherry and simmer another 5 minutes. Remove sprigs of thyme.

Season to taste. You can add some wild rice to make this more substantial.

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Final lesson of the day. Don’t let one kitchen nightmare deter you from exploring other avenues. There is always a solution. More importantly, if you are patient (a skill I am trying to develop), there is almost always a tasty reward.

Despite the jewel tones in the picture above, beets do not look like this upon being pulled from the soil. I think Mother Nature has a twisted sense of humor. Who else would produce a dark, ruddy tuber with alien-like tentacles (AKA roots) that most people, upon discovery, would leave in the ground rather than yank into the sunlight? Yet it takes only one slice with a sharp knife to unveil the splendor … shadowy crimson or vivid yellow the color of a school bus or the spectacularly vibrant concentric circles of fuchsia and white featured in the more elusive Chioggia, (currently available at local farmers markets). I just love them.

This wasn’t always the case. As has been a popular theme of late in my blog posts…I only recently came to enjoy vegetables like beets. In years past, I associated these vegetables with the soft, floppy, artificial-looking slices swimming in burgundy-tinted liquid in a salad bar. Or the canned monstrosities that I used to eat on this crazy diet I followed on and off for years. They were a mandatory ingredient in said diet and I recall opening the can, standing over the sink and gagging them down – all the while trying not to breathe or inhale so I wouldn’t have to taste them.

It took one bite of a properly roasted beet propped atop a bed of crisp greens with a smattering of goat cheese to change my mind. Prepared correctly, beets offer a sweet, earthy taste with a buttery texture that can be heightened with a little carmelization in the oven.

And beets are almost always mentioned on the “healthiest” food lists. Though high in sugar (according to Wikipedia, beet sugar accounts for 30% of the world’s sugar production) beets are very low in calories.  They also protect against heart disease and many cancers as well as increase antioxidants in the liver and help lower cholesterol levels.  

A few words of caution before you head into the kitchen – I would advise against wearing white.  If you’re working with the traditional dark red beets, a few slices and your kitchen may start to resemble a murder scene on steroids – electric magenta streaking the knife as the garish juice seeps into the cutting board. An easy fix – choose golden beets. They are just as sweet and tender as their flamboyant counterparts. If you decide to go with the red variety and the juice leaches into your hands – try rubbing in some lemon juice. And if it bleeds into a cutting board, a bit of water, a sprinkle of coarse salt and a little elbow grease will do away with most persisting magenta splotches. 

Please don’t let these minor culinary hurdles sway you from enjoying beets. The three following recipes show off the versatility of this delightfully nutritious and delicious vegetable. I hope you’ll try them.

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Oven-Baked Beet Chips

I love Terra Chips – those root vegetables sliced thin and fried to crispy perfection. And the bright red beet chips are among my favorites. So I thought I’d try a homemade baked version – and they actually turned out to be satisfyingly crisp and savory.

Ingredients:

• 2 large red beets (or any variety will do)
• Kosher salt
• 1 tablespoon olive oil

Instructions:

Preheat oven to 350 degrees. Line a baking sheet with foil.

Peel the beets and cut as thinly as possible – trying for a uniform thickness. Toss in a bowl with olive oil and salt. Spread on baking sheet in a single layer.

Bake in oven 20 minutes. Turn all slices over and continue to bake another 20-25 minutes. Watch closely toward the end as the high sugar content makes these chips burn rather rapidly. Sprinkle with additional salt and serve immediately.

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Roasted Beet Salad with Walnuts & Goat Cheese

This salad can be made with any variety of lettuce, roasted nuts and cheese you prefer.

Ingredients:

• 4 medium beets (I like to use a variety of colors)
• 1/2 tablespoon red wine vinegar
• 4 tablespoons extra virgin olive oil
• Kosher salt and freshly ground pepper
• 1 medium lemon
• 1 small clove of garlic or 1 teaspoon minced shallots
• 1 bunch frisée lettuce
• Goat, feta or blue cheese (approximately 2 ounces)
• 1/2 cup walnuts
• Kosher salt & freshly ground pepper

Instructions:

Preheat oven to 375 degrees.

Peel the beets and cut into 1/4 – 1/2 inch pieces. In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and a pinch of salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender, about 20 -30 minutes more. Set aside and let cool.

Drop oven temperature to 200 degrees. Place the walnuts on a baking sheet and roast for 10 minutes. Allow to cool before serving.

Whisk together remaining 2 tablespoons of olive oil with juice and zest of the lemon and minced garlic or shallots (I prefer shallots as garlic can overwhelm the beets). Season with salt & pepper. Toss in beets and mix to coat. Place lettuce onto four plates and top with a quarter of the beets. Top with crumbled cheese (goat is my preference as blue can also overwhelm the beets) and roasted walnuts.

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 Grilled Beet, Kale & Leek Quesadillas

If you’re fortunate enough to live in the Seattle area and have visited the Ballard Farmer’s Market – you have likely (hopefully) stumbled up on Patty Pan. Devra and her team cook up the most incredible veggie quesadillas every Sunday – handing them out to waiting crowds who scurry away to find a place to squat with these steaming wedges of grilled vegetables and melting cheese. She was kind enough to share some tips on how to reproduce them – and I think I’ve come up with a decent semblance. As Devra points out, they are best enjoyed outside in the crisp Seattle air amongst bustling crowds of fellow farmer’s market shoppers. That said, this recipe should do in a pinch if you’re not able to get to the market.

Note that I have included three different vegetables but you can add any variety you wish. Carrots, onions, broccoli, zucchini, etc. – all make wonderful additions. This recipe is approximate – I usually just toss in veggies and spices and cook until everything is nicely grilled. The amounts below should make three quesadillas. Enjoy!

Ingredients:

• 2 beets (any variety will do)
• 1 bunch kale
• 2 leeks (or ½ an onion if leeks aren’t handy)
• 1 teaspoon garlic salt
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 6 whole wheat tortillas
• 3 tablespoons olive oil
• 3 ounces Jack cheese – grated
• Salsa and/or hot sauce

Instructions:

Peel beets and thinly slice. Wash kale and discard stems and ribs – tear or slice into 2-inch pieces. Wash leeks and slice into thin strips.

Heat a large sauté pan over high heat. Heat 2 tablespoons olive oil until almost smoking. Add the beets and sauté for about 3 minutes – turning after a minute or two. Once they start to soften, reduce the heat to medium high and add the leeks. Continue sautéing another 3 minutes. Sprinkle liberally with garlic salt, chili powder and cumin. Add the kale. Continue sautéing until vegetables are cooked through and kale is wilted.

In a separate pan, heat 1 tablespoon olive oil over medium heat. Place 1/3 of the cheese in the center of one tortilla and place in pan. Warm until cheese begins to melt. Place a generous amount of the grilled vegetables over the cheese and top with a second tortilla. Spray the top tortilla with olive oil cooking spray and flip over. Continue to cook until the quesadilla is crisp and brown. Remove from pan, cut into wedges and serve with your favorite salsa.

If you like a bit of heat, add your favorite hot sauce or chili peppers before placing the second tortilla on top.

In my mind, sweet potatoes are inextricably linked with Thanksgiving dinners of yore.  We weren’t a family that served them covered in puffed marshmallows. Mom baked them with a glaze of sweet orange juice. For years, they were the one thing my brother would not eat. And for whatever reason, I took great pleasure in taunting him – trying to shove a forkful of the gooey disks covered in orange onto his plate. Today, I believe he has finally come to terms with this nutritious vegetable. And I am hoping the recipes I am featuring in this post only increase his acceptance of sweet potatoes as they are, without question, one of my top five favorite vegetables of all time.

Their placement on my top five list is not exclusively due to their health benefits, though they are one of the most nutritious vegetables around. Sweet potatoes are neck and neck with carrots as sources of beta-carotene – which means they are first-rate for fighting chronic diseases like cancer and heart disease, as well as diseases related to inflammation, such as asthma and rheumatoid arthritis. They are high in fiber and also rich in potassium and vitamin C; a small potato provides almost half the daily allowance.

My love for sweet potatoes centers on their versatility and comforting texture.  Whether I blend them into soup or roast them in the oven, their sweet, rich flavor never fails to bring solace during these dark winter months.  They are currently all over the local farmer’s markets so this time of year, I always have a few on hand. A favorite meal is an oven-baked sweet potato, covered with garlicky sautéed chard, roasted walnuts and a drizzle of balsamic reduction.  But when I’m feeling a bit more adventurous I turn to the following favorite recipes, which never fail to elicit sighs of satisfaction from whoever is joining me around the table.

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Thai Sweet Potato Soup

I have been making this for years. Even before I fell in love with vegetables and learned of the great nutritious benefits of the mighty sweet potato, this soup was a source of comfort. The sweetness of the sweet potatoes and coconut milk intertwines with the heat of the red curry and the zing of the fresh lime – resulting in a flavor profile that never fails to make me smile.

 Ingredients

• 1 ½ tablespoons canola or olive oil
• 1 ½ cups yellow onions – chopped (about 1 ½ large onions)
• 5 cloves garlic – chopped
• 2 tablespoons red curry paste (Mae Ploy is my favorite – can be found at Asian markets)
• 6 cups peeled and chopped orange sweet potato—about three somewhat large sweet potatoes
• 1 heaping tablespoon freshly grated ginger
• 1 can coconut milk (Chaokoh is a great brand)
• 6-7 cups vegetable or chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/3 cup chopped cilantro
• Zest and juice of two medium limes

 Instructions

Heat oil in large pot or dutch oven. Add curry paste and cook on medium heat for about 2 minutes. Note that 2 tablespoons gives this soup some kick. If you like a bit less heat, adjust accordingly. Add onions and garlic and sauté until soft – about 5 minutes. Add chopped sweet potato and continue to cook over medium, stirring constantly, for another 5 minutes. Add ginger, cilantro (reserve a few sprigs for garnish) and coconut milk, stir well. Lower heat to medium low and cook another 5 minutes. Add 6 cups of stock, soy sauce and brown sugar. Cook over medium low for 25 minutes, stirring occasionally to ensure potatoes don’t stick to the bottom of the pot.

Check potatoes to ensure they are cooked by pressing a cube in a spoon. If it mashes easily – they are done. Allow mixture to cool for about 20 minutes.

 In batches, transfer soup into blender and blend until smooth. Return blended soup to pot and add lime juice and zest.  Add another cup of stock if it’s too thick. Bring back to a simmer and cook another 10 minutes. Taste and add additional soy sauce and/or brown sugar if needed. Garnish with cilantro and serve. This goes well with a serving of brown rice.

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Sweet Potato Oven “Fries”

In the interest of full disclosure, I must admit that I have never been able to produce truly crispy sweet potato fries. I have done countless cook book and Internet searches for solutions and tried lowering and raising the oven temperature, par-boiling and soaking. Try as I might, however, a crunchy sweet potato fry eludes me. Regardless, the roasting lends a caramelized flavor and the plate is always emptied within minutes.  

 Ingredients

• 2 medium-sized sweet potatoes
• 2 tablespoon extra virgin olive oil
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt

 Instructions

 Heat oven to 425 degrees.

Peel sweet potatoes and cut into uniform matchstick size slices – approximately ¼ inch wide. Toss in bowl with olive oil, cumin and salt.

Once the oven is heated, place baking pan in oven for 5 minutes. Remove from oven and toss cut sweet potatoes onto pan in a single layer, ensuring there is room between all slices.

Turn sweet potatoes after 15 minutes. Bake another 20 minutes. They should be nicely browned at this point. For a bit of additional browning, turn on broiler and cook another minute or two – watching closely.

Salt liberally and serve immediately.

Note: try replacing the cumin with freshly chopped rosemary – delicious.

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End note: sweet potatoes have endless possibilities. I plan on trying sweet potato gnocchi in the not-too-distant future. And my foodie friend Caitlin has raved about whipped sweet potatoes and banana – which sounds heavenly. Stay tuned.