Grilled Summer Squash Sandwich

When asked what is the best thing about summer, most people will respond with an answer of sun, beaches, cold drinks, long days, warm nights, and "VACATION!".  While I enjoy all the the above, I would also have to add the abundance and variety of summer squash to the list.  Of course you can find zucchini in the supermarket all year long, but it pales in comparison to the peak summer bounty available this time of year at the farmers' market, or from your neighbor's backyard (thank you Christine!).  This summer I am looking beyond the basic zucchini and discovering the delights of the charming Patty Pan, bi-color Zephyr, homegrown Cocozelle (this plant is taking over our garden plot!), and a Butterstick  I was surprised to find on my doorstep.

Patty Pan

Zephyr

Butterstick and Cocozelle

And what to do with all this squash?  Grill it!  Grilling really brings out the mildly sweet flavor, and creates a nice smoky contrast.  My absolute favorite summertime sandwich includes grilled squash, roasted peppers, chopped artichoke hearts, basil, and hummus on grilled rustic whole wheat bread.  Slice your squash of choice in lengthwise strips, toss with olive oil, dried oregano, salt and pepper, and grill until cooked through and slightly charred.  I used to think a sandwich was incomplete without cheese until I tasted this vegan gift from heaven.

Grilled Summer Squash Sandwich
serves 1

Ingredients:

2 ounces sliced bread, grilled (you need a hearty bread that can stand up to grilling; no flimsy Wonder Bread!)  I like to use Trader Joe's Organic Demi Miche
2 ounces grilled zucchini (see paragraph above)
1 ounce jarred roasted bell peppers, sliced (you could of course throw some fresh peppers on the grill with the squash) 
1 ounce frozen artichoke hearts, defrosted and chopped 
a few fresh basil leaves, roughly chopped
2 tablespoons hummus (I like Trader Joe's Organic)
1/2 tablespoon chopped capers
salt and pepper to taste


Directions

• Mix the capers and hummus, and spread onto both bread slices
• Layer the vegetables on one piece of bread, starting with a base of squash
• Season with salt and pepper and top with remaining piece of bread
• Enjoy immediately (the moisture of the vegetables makes this sandwich difficult to transport)

Avocado and Basil Tartine

 I hold my sister responsible for two of my habitual food indulgences:  bowls of Haagen-Dazs ice cream and cheese toasts.  When I was a young teenager I would spend my summers babysitting my niece and nephew and while they napped, I curled up on the couch to relish my moment of solitude with an afternoon snack of one of the above.  My sister's kitchen was ALWAYS stocked with Monterey jack or cheddar cheese, sliced sourdough, and chocolate and vanilla Haagen-Dazs.  There must be a Norwegian Johnsen gene that predisposes us to full-fat dairy cravings:)

I eventually went off to college and sadly left the kiddos behind, while taking my snack habits with me.  As I became older and wiser (a work in progress!) I adopted the "everything in moderation" code of consumption, and realized I needed to be more conservative with my dairy intake.  Now when I desire an accompaniment to a bowl of soup or salad, or a light afternoon snack, I make avocado toasts instead of cheese toasts.

Avocados are rich, creamy, and quite nutritious.  I can get pretty defensive when I often hear the usual response, "but avocados are so fattening!".  Let's look at a nutritional comparison:

                                        1oz. Avocado                              1oz. Cheddar cheese

                                        calories: 47                                  calories: 113
                                        total fat: 4 (1g saturated fat)          total fat: 9g (6g saturated fat)
                                        cholesterol: 0mg                           cholesterol: 29mg
                                        sodium: 2mg                                 sodium: 174mg
                                        carbohydrates: 2g                         carbohydrates: 0g
                                        fiber: 2g                                        fiber: 0g
                                        protein: 1g                                    protein: 7g

Yes, avocados contain fat, but the majority is in the form of monounsaturated fat, a "healthier" fat generally believed to lower LDL cholesterol.  I could get into a lengthy discussion of the supposed health benefits of monounsaturated fat, but then I'd get bored.  I would rather just state that avocados are an unadulterated whole food, naturally containing macronutrients, vitamins and minerals, with a pretty green flesh that tastes really good.  Enough said.

Avocado and Basil Tartine

serves 1

Adapted from Celine's Cuisine Farmers' Market cooking class

Ingredients:

2 ounces bread (best with small rounds of baguette, but I often make it with a slice of rustic whole wheat)

1 1/2 ounces avocado (about 1/4 of a medium avocado), sliced

1 teaspoon olive oil*

4 almonds

A few leaves of fresh basil

Sea salt* and black pepper

Directions:

• Brush the bread with the olive oil and toast in a 400° oven until both sides are golden brown and crispy.  If using raw almonds, throw them on the pan with the toasts, but watch to make sure they don't burn.
• Stack the basil leaves and roll them into a cigar and slice into thin strips (chiffonade).
• Roughly chop the toasted almonds.
• Using a fork, mash the avocado evenly onto the toast.
• Season with salt and pepper.
• Top with the almonds and basil.

*Notes:

• Using a bit of oil really helps create a crisp exterior on the toast (not a dry crumbly one).  One teaspoon of olive oil is not going to do you in! We Americans really need to get over the fat phobia!  That said, we don't need to be slathering it on either.  I always see Giada on the Food Network drizzling the oil over her toasts in a slow steady stream, but I feel like that method wastes more oil and prevents an even surface distribution.  I find that the best method is to measure out the oil in a small bowl and then apply with a pastry brush.  I especially like my silicone pastry brush since it's easy to clean and doesn't shed it's bristles onto the food.

•  I love the texture of sea salt for a dish like this, but not in huge chunks.  Try Trader Joe's small containers of sea salt with a grinder sold in the spice aisle.

Huevos Rancheros

It's amazing to me that for the first 22 years of my life my go-to Mexican restaurant menu option was a plain quesadilla with a side of rice and beans.  Occasionally a chicken taco, but only when I was feeling very adventurous.  The main reason for my stubborn avoidance of the rest the menu was a deeply rooted fear of sauces.  I unknowingly assumed that anything bright red would taste extremely hot, and anything green would be very bitter.  These crazy ideas must have been derived from my wild childhood imagination, and super-sensitive taste buds.  My parents allowed me my prejudices since they learned early on that trying to change my mind was a futile battle, and hey, quesadillas were cheap. 

Luckily for me (not my wallet) my taste buds eventually became bored of the same ol' thing and I began to branch out.  On a recent trip to San Francisco we were looking for a Saturday brunch and happened to snag the last table at Tacolicious in the Marina.  The place was packed with patrons excited for the World Cup match between the US and England.  I was more excited to try the food:)  I was the only jerk there with my back to the television, but in my defense I was completely engrossed in my first Huevos Rancheros experience.  For a girl with an egg obsession who used to be completely devoted to tortillas and cheese, it was a perfect combination.  While the place cheered for the US, I sat there discreetly cheering for my meal; a definite winner in my book.

Huevos Rancheros is great to make at home because it's quick and easy (more assembling than cooking).  I made my own Salsa Fresca (even though a tomato-chili sauce is more traditional) and cooked black beans in advance which I kept stored in the fridge to use throughout the week.  You could of course save some time by utilizing your favorite store-bought salsa and canned beans.  The recipe below is based on proportions I serve myself; for Matt I add another egg and extra toppings.

Huevos Rancheros

serves 1

Ingredients:

2 6-inch corn tortillas (Trader Joe's brand with the yellow and green label)

1 large egg

2 teaspoons canola oil, divided

3/4 ounce shredded Mexican blend cheese

3 ounces cooked black beans (drain and rinse if you use canned to reduce the sodium)

1 tablespoon sour cream

1 ounce sliced avocado
Salsa Fresca (recipe below)

Directions: 

• Heat a non-stick skillet over medium-high heat and add a teaspoon of oil.  When the oil shimmers add the corn tortillas and rub them in the oil to coat.  Flip and do the same to the other side.  
• Cook each side until it starts to brown and become crisp.  Divide the cheese between the two tortillas and allow the cheese to melt.
• Remove the tortillas to a plate (or place on a sheet pan to keep warm in a 250° oven if cooking for a group).
• Remove the pan from the heat to cool slightly.
• Return the pan to the stove and heat on low, adding the remaining teaspoon of oil.
• Crack the egg into the pan and allow the whites to set up.  
• Carefully loosen the egg from the pan with a spatula, give the pan a few warm-up shakes back and forth to make sure the egg is freely sliding, then lift the pan and flip the egg with an abrupt back and forth motion.  If this makes you nervous just use a spatula, although I think flipping is easier (and more fun!).
• Allow the other side to cook to your desired doneness, then place the egg on top of the tortillas and season with a pinch of salt.
• Heat the black beans and add to the plate.
• Top with the avocado, sour cream, salsa, and additional hot sauce if desired.

Nutritional Information*:
total calories: 542
calories from fat: 258
total fat: 29g
saturated fat: 9g
cholesterol: 236mg
sodium: 482mg
total carbohydrates: 49g
dietary fiber: 11g
sugar: 1g
protein: 21g
~high in folate and calcium~
*calculated from nutritiondata.com (based on home cooked beans; not including salsa)

Salsa Fresca

from The New York Times 

Ingredients:

 2 large ripe tomatoes, chopped

1/2 large onion, minced

1 garlic clove, minced

1 jalapeno pepper with seeds and ribs removed, minced
1/4 cup cilantro leaves, chopped
1 tablespoon fresh lime juice
salt and pepper

Directions:

•  Simply combine all ingredients and season with salt and pepper to taste. 

Mizuna Greens

Last week I mentioned how I like to throw some chopped Mizuna greens into leftover lentil soup to perk up the flavors and add a dash of bright color.  I had bought them on a whim from the farmers' market, and really didn't know what else to do with them. 

This week I was rushing to get dinner together and had a soufflé in the oven that was minutes away from being done (when a soufflé is done you better be ready to eat, now! so as not to lose the wow factor) and the idea of dragging out the salad spinner to prep a head of red leaf lettuce seemed too daunting.  Then I remembered I had a bag of prepped Mizuna greens sitting in the back of my fridge, neglected since I had ran out of soup.  I dumped them in a bowl, threw in some dried cranberries for sweetness since I unknowingly assumed the greens (also known as Japanese Mustard greens) would be quite bitter, and tossed them with some Trader Joe's fat free Balsamic Vinaigrette.  Yes, I will sheepishly admit that I have a bottle of store-bought salad dressing, but I'm blaming it on Matt who got us hooked on the oxymoronic (fat free vinaigrette? what?) stuff during the height of his P90X high-protein-low-fat diet.  Plus it saves me when it gets a little too hectic in the kitchen:)

I can't decide what the highlight of the meal was that night: the billowy soufflé or the surprising delicious salad.  Even after almost a week in the fridge the greens retained their crispness and vibrant shade of green.  The flavor was the best part—mildly peppery and slightly earthy; similar to arugula but much less intense.  We scraped the salad bowl clean and made sure to put Mizuna greens on the shopping list!

Thomas Keller's Simple Roast Chicken

photo by Deborah Jones 

Five Reasons You Must Try Thomas Keller's Simple Roast Chicken:

1. The name says it all—it's simple.  
2. A short ingredient list.  You already have salt and pepper in the pantry, so all you need to buy is the bird (and maybe some kitchen twine).  Please purchase the best bird you can find.  Now is the time to shell out a few extra dollars for a fresh organic chicken (locally raised if possible).  For this meal it's worth it.
3. It's a learning experience.  If you have never handled a whole bird now is the time—it's good practice before you host your first Thanksgiving! I was at first a little intimidated about trussing,  but it's actually quite fun, like wrapping up a present (and necessary—you must truss the bird for even cooking).
4. Handling a whole bird raises your awareness of the food you are consuming.  Sure you could buy frozen bulk packs of boneless skinless chicken breast, but when you see the bird in it's entirety you become more conscious of what exactly you are eating.  You notice the texture and color of it's skin, the plumpness of it's muscles, the bone structure holding it all together, and you realize you aren't just eating "an excellent source of lean protein", you are eating an animal who until recently, lived and breathed the same air that you do.  Being more mindful and appreciative of that fact can make you a more respectful eater who is less likely to gorge on a random piece of chicken, and more likely to savor a more appropriate portion of a  fine meal.  Whoa, how did this list turn into a philosophical discussion?!  I apologize for my digression; now back to the lighthearted list... 
5. This simple recipe yields the most amazing chicken I have ever tasted.  It is absolutely delicious!  

Recipe at Epicurious.com

 Notes: 

• Remove the bird from the fridge about an hour before cooking, rinse and dry with paper towels, and allow to come up to room temperature.
• My 3 1/2 pound bird cooked in about an hour.  The easiest way to be sure it's done is to use a meat thermometer.  Make sure to leave the thermometer in place until the juices redistribute.  
• Save yourself some fat calories and skip the slather of butter at the end—you just don't need it.

French-Inspired Omelet with Salmon and Fine Herbs

 If I were stranded on a desert island and had to chose one food item to take with me, it would be eggs.  Think of the options I would have!  Scrambled eggs, fried eggs, frittata, soufflé, quiche, mousse, cookies...OK I'm getting a little carried away assuming I would have all the other necessary ingredients to execute such dishes, but you get the picture: with eggs the options are endless.

Although I can get quite enthusiastic about eggs, omelets were a dish I would rarely choose.  I guess I always associated them with hotel breakfast buffets where I would rather save precious plate space for french toast, pastries, and any other item doused in sugar. I did not appreciate a large leaky omelet spilling it's contents out onto my freshly baked blueberry muffin.

Fortunately my omelet aversion recently ceased when I watched Alex Guarnaschelli of Alex's Day Off demonstrate a cooking method I had yet to experience.  Research ensued and I discovered that her method was based on the French-style omelette preparation: quickly cooking eggs with a high ratio of butter and rolling them out while just set, often a little runny.  Although less interested in the liberal use of fat and more interested in the pretty folded packet presentation, I recreated the meal later that week and was instantly inspired by the first bite.  These were omelets (omelettes) kicked up a notch in the style department and absolutely worthy of the dinner time slot.  I served them alongside sauteed spinach and mushrooms, sourdough toast with homemade butter, and a glass (maybe two) of a crisp Sauvignon blanc.  We were in heaven.

On my second attempt I threw in some leftover grilled salmon, reduced the amount of butter, and played around with the proportions: 1 whole egg plus 2 whites for me and 2 whole eggs plus 1 white for Matt.  That's the great thing about omelets—once you get comfortable with the technique, the flavor and filling possibilities are up to your imagination.  Or whatever you have left in the fridge. 

Salmon and Fine Herb Omelet
Inspired by Alex Guarnaschelli
serves 1 

Ingredients:

1 whole egg plus 2 egg whites

1 teaspoon butter (you may need more if you have a pan that sticks)

1 ounce grilled or roasted salmon

fresh herbs of your choice (I used parsley, chives, and basil)
 *the classic combo is parsley, chives, tarragon, and chervil

dash of Tabasco sauce

dash of Worcestershire sauce

pinch of salt and black pepper

1 teaspoon of water

Directions:

• Mince herbs and set aside (you will need about 1-2 teaspoons total per omelet)
• Flake salmon into bite-size pieces and set aside
• In a small bowl mix the eggs with the water, Tabasco, Worcestershire, salt, and pepper using a fork
• Heat a nonstick pan over medium heat and coat with the butter
• Pour in the egg mixture and swirl the pan to create an even layer (if using a small pan you will need to lift the egg edges to allow more egg to make contact with the pan and cook evenly)
• Once the egg begins to set, sprinkle in the herbs and add the salmon in the center
• When the eggs are looking close to your preferred degree of doneness, tilt the pan by lifting the handle up to slide the eggs down to the bottom edge
• Fold one side towards the center, then fold the other side over 
• Invert the omelet onto a plate (seam side down)
• Garnish with extra herbs

Nutritional Information*:

total calories: 184

calories from fat: 91

total fat: 10g

saturated fat: 4g

cholesterol: 237mg

sodium: 349mg

total carbohydrates: 2g

dietary fiber: 1g

sugar: 1g

protein: 21g

~high in Vitamin A, K, riboflavin, B12, and selenium~

*calculated from nutritiondata.com

 

 

Rustic French Lentil Soup

I've become obsessed with lentil soup.  There must be something wrong with me; it's July in southern California and every afternoon while the heat rises closer and closer to 90°, I am sweating it out in the kitchen, hovering over the stove and heating up a bowl of lentil soup.

I think my obsession is due to the fact that lentil soup is just so EASY.  Having dedicated my summer to cooking, I spend the majority of my mornings researching recipes, reading through cookbooks, planning menus, and shopping for groceries.  By the time lunch rolls around my brain has been bombarded with too many food options and begins to shut down.  At this point I know I need to figure out something fast before my hunger-induced frustration causes me to hit the wall (Matt and Mom know exactly what I am talking about), and then I remember my trustworthy container of lentil soup waiting patiently in the fridge.  Suddenly all my anxiety about what to eat seems to fade away...

Lentil soup is hearty peasant food at it's core; a simple but substantial meal meant to get you through the day.  For lunch I usually throw some bitter greens into the pot to wilt while the soup heats up.  For dinner I love to pair it with green salad and a chunk of baguette toasted under the broiler with bubbling Gruyere cheese.  In my opinion it really doesn't get any easier or more comforting than that.

Not surprisingly  my lentil soup obsession has led me to try a vast array of recipes with different combinations of vegetables, meats, herbs, and spices that have all been very nice.  Then I happened upon a recipe by Kerry Saretsky on Serious Eats and was shocked by it's simplicity.  This recipe uses minimal ingredients/flavor components which allows the true essence of the lentils to shine through.  I love it when something so simple turns out to be so, so good!

Rustic French Lentil Soup

Adapted from Serious Eats 
6 servings

Ingredients: 

1 1/2 cups (300 grams) French lentils (lentils du Puy)*see note

1 tablespoon butter

2 slices (2 ounces) of thick cut bacon cut into lardons (small strips)*see photo

1 large carrot, finely diced (5 ounces)

1 celery stalk, finely diced (2 ounces)

1 large shallot, finely diced (3.5 ounces)

2 large cloves of garlic, peeled whole and lightly smashed

5 stems of fresh thyme (could sub 1 teaspoon of dried thyme)

8 cups liquid *I last used 2 cups of low-sodium chicken broth (all I had left!) with 6 cups of filtered water.  Before that I used 4 cups of low-sodium vegetable broth with 4 cups of filtered water.  If you use more broth make sure it is low-sodium and add salt to taste at the end.

1 teaspoon of red wine vinegar

Directions: 

• Sort through lentils to check for stones/debris and rinse.

• Melt butter in a large pot and add the bacon.  Cook over medium heat until bacon starts to brown and crisp.
• Add the carrot, celery, shallot, and garlic and cook, stirring occasionally, until vegetables become soft and tender, about 10 minutes.
• Add the rinsed lentils, thyme, and liquid, and raise the heat to bring to a boil.
• Once boiling cover the pot and lower the heat to a simmer for approximately 45-55 minutes, or until the lentils reach the desired tenderness. 
• Stir in the red wine vinegar and season with salt and pepper to taste (I added 1 teaspoon salt, but use less if you are using more broth).
• Remove from heat and remove the thyme stems and large garlic pieces.
• Put 2 cups of the soup into a blender or food processor and blend until smooth.
• Add puree back to the pot and stir to blend.

Note:
*French lentils (lentils du Puy) are different then the "normal" green lentils you see bagged in the beans/grains aisle.  French lentils are smaller, darker, more round, have a more robust flavor, and will better retain their shape through cooking than green lentils.  I have tried recipes with both and found that I prefer French lentils since they are less likely to continue to thicken the leftover soup throughout the week.

Nutritional Information*:

(based on 6 servings)

total calories: 274

calories from fat: 64

total fat: 7g

saturated fat: 3g

cholesterol: 11mg

sodium: 469mg

total carbohydrates: 37g

dietary fiber: 16g

sugar: 2g

  protein: 16g

~high in fiber, vitamin A, folate, and iron~

*calculated from nutritiondata.com

  du Puy  vs.  green lentils

 

 Mirepoix

Lardons

Mizuna greens added throughout the week

My lunchtime savior