Asparagus is one of the most versatile vegetables around. Endless preparations come to mind: steamed and served with a drizzle of olive oil, salt and pepper, stir-fried and seasoned with sesame oil and soy sauce, and crispy panko coated tempura. Now that summer is here, grilling is the obvious choice for many reasons. The weather is gorgeous, your kitchen stays cool without the stove or oven in use, and you can make this for two people, or for a group. The marinade for this recipe is truly delicious, and this has become my favorite way to serve asparagus.
Thick asparagus spears fare better than the pencil thin type when grilling. They hold their shape and texture without becoming droopy and soggy. To peel or not to peel the stems. It’s up to you. With thick asparagus I always peel a thin layer off the lower part of the stems. The spears look beautiful and they are guaranteed to be tender and are never stringy.
This recipe comes from Nate Appelman of San Francisco’s popular A16 and SPQR restaurants. The marinade is a combination of mayonnaise, grainy mustard, olive oil, lemon juice and zest, garlic and salt and pepper. It coats the asparagus beautifully and any extra marinade can be slathered on the grilled asparagus before serving if you wish.
Whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest. garlic, salt and pepper. Pour the marinade over the asparagus (use a large plate) and turn to coat. Let stand for 30 minutes. Meanwhile, heat your grill to medium-high (we use a gas grill which takes 15 minutes to heat up). Grill the asparagus, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes.Serve the asparagus hot or at room temperature.
I have always loved falafel though it’s not something you find often in Hawaii, and especially where we live, Maui. Cook’s Illustrated developed their recipe a few years back and I finally got around to making it. Maybe it took so long because in my mind I thought it would be a time consuming and fussy recipe. But once I made my own falafel, it was so delicious I was convinced that it was worth the effort and as it turned out, it’s not very fussy at all.
One of the important things to know is that dried chickpeas rule in this recipe. I soak them in the evening before I go to bed, then drain them in the morning.
Good falafel is full of fresh herbs and spices like cumin, coriander and a bit of cayenne pepper. The herbs make for a gorgeous color and terrific flavor in each bite.
Cook’s Illustrated incorporated the Asian bread-baking technique of using tangzhong in their falafel. This helps to make a cohesive mixture that ensures the falafel is moist and tender once cooked. The tangzhong for this recipe, consists of flour, water and baking powder. Try to work quickly once the tangzhong is ready. The baking powder is full of life.
These beautiful falafel patties are crisp on the exterior with tender interiors. They cook quickly and evenly and are easy to stuff into soft, warmed pitas. I pan- fried my falafel in a bit of oil, however, the original recipe instructs you to deep fry the falafel. You may prefer to follow this step if you shape your falafel into balls rather than patties. Serve the falafel with tahini sauce.
2 ounces fresh herbs: Italian parsley, cilantro and mint
½ cup chopped onion (fine)
2 garlic cloves, minced
¾ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon fine sea salt
⅛ teaspoon cayenne pepper (up to ¼ teaspoon for spicier falafel)
¼ cup all-purpose flour
2 teaspoons baking powder
oil for shallow frying or more for deep frying
Preparation
Place chickpeas in a large bowl and cover with water by 2 to 3 inches. Make sure your bowl has plenty of space for the chickpeas to expand. Cover and soak in the refrigerator for at least 8 hours or up to 24 hours.
Process Italian parsley, cilantro, mint, onion, garlic, coriander, cumin, salt and cayenne pepper in a food processor for 5 seconds. Scrape down the sides of the bowl. Continue to process until the mixture resembles pesto, about 5 seconds longer. Add drained chickpeas and pulse 6 times. Scrape down the sides of the bowl. Continue to pulse until the chickpeas are coarsely chopped and resemble sesame seeds, about 6-10 more pulses. Transfer mixture to a large bowl and set aside.
Whisk flour and ⅓ cup water in a bowl until no lumps remain. Microwave, whisking every 10 seconds, until mixture thickens to stiff, smooth pudding-like consistency that forms a mound when dropped from end of whisk into bowl; 20-40 seconds. Stir baking powder into the flour paste.
Add flour paste to chickpea mixture and using a rubber spatula, mix until fully incorporated. Divide mixture into 20 pieces (24 if forming balls) and gently form into a patty shape. If making balls, roll mixture into golf ball-size spheres. Transfer patties to a parchment paper-lined rimmed baking sheet. The formed falafel can be refrigerated for up to 2 hours, covered.
Heat enough oil to reach ¼-inch up the sides of a wide high sided skillet (mine has 3" sides) over medium to medium-high heat. (If deep frying, heat oil in a Dutch oven over medium-high heat to 325 degrees and fry half at a time for about 5 minutes until deep brown in color). Once the oil is hot, add patties and fry, turning the falafel to ensure all sides have browned nicely. You may need to turn the heat down if it's too hot (medium). Transfer cooked falafel to a paper towel-lined baking sheet. Serve with tahini sauce (see link to recipe above).
Last summer we had an incredibly large tomato harvest from just two Early Girl plants. The fruit kept coming and soon they were piled high in baskets on our dining table. Having made fresh sauce and freezing it on many occasions, our freezer was already maxed out with other foods with little room for more. I was very happy to come across a water bath safe canned tomato sauce recipe. This recipe is adapted from Jami Boys of An Oregon Cottage. It is a great recipe and we are so happy to have found it.
Roasting the tomatoes gives the sauce a wonderful flavor and gorgeous color. And being able to keep the jars shelf stable for 18 months is absolutely the way to go. We regularly send care packages with homemade jams, peppers and pickles to our children. We have increased our product selection with this terrific sauce.
Early Girls are amazing tomatoes. They are juicy, meaty, and have a particularly deep red color.
This time we also harvested and used these beautiful Katana beefsteak tomatoes.
The halved and seeded tomatoes are placed in a pan with a bit of olive oil, dash of balsamic vinegar, onions, garlic, dried herbs and seasoning (salt & pepper) and roasted for about 40 minutes.
I recommend using meaty tomatoes for a luscious, thick sauce. If the tomatoes are more on the watery side, you may end up with mostly tomato skins once they have roasted.
The onions and herbs smell divine as the tomatoes roast.
The fastest and easiest way to remove the tomato skins is with a food mill. Place a large pot under the food mill and process the tomatoes in batches. If you don’t have a food mill, pinch off the skins then pulse the tomatoes a few times in a food processor. Try to keep the sauce a little on the chunky side. If you process the tomatoes too much, you will end up having to reduce the sauce quite a bit as it will be much thinner.
10 pounds meaty tomatoes (I used what we had growing in our garden; Early Girl and Katana)
1½ cups diced onions
2 - 3 large garlic cloves, finely chopped
2 tablespoons extra virgin olive oil
1 - 2 teaspoons balsamic vinegar (optional)
3 teaspoons canning salt (or fine sea salt)
2½ teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried marjoram
½ teaspoon freshly ground black pepper
citric acid (essential for canning safety): ¼ teaspoon per 16 ounce (pint) jar, ⅛ teaspoon per 8 ounce (1/2 pint) jar
Preparation
Special equipment: Water bath canner, pint and/or half pint jars, lids and rings, 2 large roasting pans 14x10-inches, food mill for removing tomato skins, food processor or immersion blender.
Preheat the oven to 425 degrees. Have 2 large 14x10-inch baking pans ready.
Halving all ingredients to work in two batches, divide olive oil, balsamic vinegar, onions, garlic, dry herbs, salt and pepper between the two pans.
Wash tomatoes and remove the cores. Cut each tomato in half, or if very large, cut into fourths. Gently squeeze the tomatoes to remove as many of the seeds as possible. Place seeded tomatoes cut side down on top of the ingredients in the prepared pans.
Roast for 35-40 minutes, until most of the skins are a bit puffed and browned. Remove pans from the oven and let cool a bit. Transfer the tomatoes in batches to your food mill with a large pot underneath collecting the tomatoes and their juices. Using the large hole disk, process the tomatoes so the skins are left behind. Continue with all of the roasted tomatoes. Be sure to add all of the remaining pan juices and solids as well.
You may keep the sauce chunky or pulse a few times with a food processor or an immersion blender to get to your desired consistency. If you do not have a food mill, pinch off the skins once the tomatoes are cool enough and pulse tomatoes in a food processor (just a few times for a nice thick sauce). Taste and adjust seasonings, adding more dried herbs or salt if needed. If the sauce is very thick, you may not need to reduce it. If you prefer a thicker sauce, bring sauce to a boil over medium-high heat, then lower the heat and simmer until sauce thickens. This could take anywhere from 20 - 45 minutes depending upon the type of tomatoes used. The tomato sauce must be hot before ladling into the jars.
Prepare a water bath canner, wash jars and lids. Place clean jars into canner and bring to a simmer. Important safety step: Once jars are hot, remove all jars from the canner and add citric acid to each jar before continuing. Ladle hot tomato sauce into the hot jars one at a time, leaving ½-inch headspace.
Wipe rims, attach lids and secure rings just finger tight. Place all jars back into the canner. Cover and bring to a boil. Once water is boiling process for 35 minutes. At the end of 35 minutes, turn off heat and let jars sit for 5 more minutes. Then remove jars to a cooling rack or towel-lined surface and let cool for 24 hours. Remove rings, check seals, label and store for 18 months. (The newer version of lids are good for 18 months). ***Do not replace dried herbs with fresh herbs. Using fresh herbs will change the pH (acidity)
I’ve made a variety of different scones, but I’m always up for another one and this time it’s a savory version. Using fresh spinach is ideal. It doesn’t get soggy and the deep green color makes these scones pop. I love the complex, bold flavor that sharp cheddar adds to each bite. Scones can be made on the fly which is a very good thing. From the time you gather your ingredients, make the dough and bake the scones, you will have spent less than 1 hour of your time. And, you will be rewarded with 8 large yummy scones.
I had a large jar of sun-dried tomatoes in the refrigerator so I added a few to the dough along with the spinach, cheddar and a few chopped chives. I also baked some scones without the sun-dried tomatoes and chives and both versions are delicious.
For uniformity you can pat the dough into an 8-inch cake pan then invert it onto a parchment-lined cutting board before slicing it into wedges. You can skip this step and form your own rustic round then slice the dough into wedges.
I love how the cheddar melts and makes lacy, crispy edges around the scones. These are best served warm when the cheese is still soft. I regularly freeze mine and warm them up in the microwave for a snack.
This recipe is quite flexible. You don’t necessarily need sun-dried tomatoes or chives. The scones will still be so flavorful. Just be sure to use a good sharp cheddar.
1 teaspoon kosher salt (1¼ teaspoons if using unsalted butter)
1 tablespoon sugar
½ cup cold Earth Balance Buttery Sticks (or regular unsalted butter) cut into small pieces
2 cups roughly chopped fresh spinach (not packed)
1 heaping cup sharp cheddar, diced small
⅓ cup chopped sun-dried tomatoes in olive oil, drained (optional)
1 tablespoon chopped chives (optional)
1¼ cups Organic Valley lactose free half and half (or regular half and half) + more for brushing the tops of scones
Preparation
Preheat oven to 450 degrees. Line a half sheet pan with parchment paper. Line the bottom of an 8-inch cake pan with parchment paper, lightly butter or oil pan.
In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut the Buttery Sticks into the flour mixture using a pastry blender, fork, or your fingers, until the chunks of butter are the size of small peas. Place the bowl in the freezer for 5 minutes. This helps to firm up the Buttery Sticks which helps to create tender scones.
Remove the bowl from the freezer and stir in the spinach, sun-dried tomatoes and chives. Add the half and half and stir until the dough is moistened. Turn out the dough onto a lightly floured surface and gently form into a disk. Transfer the dough to an 8-inch cake pan (bottom lined with parchment paper and pan lightly oiled). Pat the dough gently to fit the pan. Invert the dough onto a lightly floured parchment lined cutting board, remove parchment round. Slice the dough into 8 wedges. Transfer the wedges to your half sheet pan. Brush the tops of the wedges with a bit of half and half. Bake for 11-12 minutes or until the scones are golden brown. Let scones cool on the pan for a few minutes before transferring to a rack to cool. Scones can be frozen.
Our lemongrass plant is now growing beautifully after we transplanted it to a sunnier corner of the garden. Now that it is flourishing, I pondered over what to make next with our fresh lemongrass. This grass-like herb has stalks that when cut, have mild and citrusy notes that add a delightful flavor to any dish you use it in. Tofu immediately came to mind.
Use only the tender white portion of the lemongrass stalks. I usually peel away a few of the outer layers as they can be quite fibrous. The fragrance of cut lemongrass is exquisite.
I find that super firm tofu works best as the cooked pieces hold their shape very nicely. Also you save time not having to press the water out because of its firmness.
The few ingredients called for in the marinade make this an easy and quick meal you can prepare on the fly. Leftovers make for a tasty lunch to take to work.
The glorious color of the fried tofu comes from a smidgen of turmeric. A little goes a long way with this ground spice.
Lemongrass tofu is the perfect protein for a vegetarian spring roll. Stuff the roll with crispy cucumbers, carrots, rice noodles and lots of mint.
3-4 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about ¼ cup)
2 tablespoons soy sauce (Kikkoman recommended)
1 tablespoon less sodium soy sauce (Kikkoman recommended)
1½ teaspoons sambal oelek (Huy Fong recommended)
¾ teaspoon ground turmeric
1 tablespoon granulated sugar
16 ounce package super firm tofu (Wildwood recommended) sliced into ¾-inch slabs
Preparation
Combine the lemongrass, soy sauce, sambal oelek, turmeric and sugar in a small bowl. Pour mixture into a low-sided glass dish that will fit the tofu slabs in one layer. Add tofu and let marinate for 5 minutes, then turn pieces over to marinate another 5 minutes.
Heat 2 tablespoons canola oil in a 12-inch skillet (deep sided preferred, tofu can splatter as it cooks) over medium heat. Add tofu slabs and cook until nicely browned, about 4 minutes. Turn the heat down to medium-low if it seems too hot. Flip tofu pieces over and cook until second side is nicely browned.
Serve with your favorite side dishes, sliced over cold noodles, or stuffed into spring rolls.
Homemade hummus is the best. It is so easy to prepare and the end product is certainly worth the 30 minutes you spend making it. All the ingredients except for the herbs and pistachios go into the food processor. Blitz away until the mixture is as smooth as you want it to be. We enjoy eating hummus with homemade pita chips and falafel. Hummus keeps well in the refrigerator and makes a great snack for home or work.
This time around I decided to remove the skins from the chickpeas. It took me about 9 minutes to pinch off the skins from a can of beans. I didn’t mind the extra step since I enjoy spending time in the kitchen. Of course this is optional, but I found the hummus to be magnificently smooth. I came upon a curious recipe from the Minimalist Baker blog. The undrained chickpeas and garlic cloves are heated in the microwave for a few minutes making the chickpeas very smooth and creamy when blended together with the other ingredients. The garlic mellows a bit which makes for a well-balanced hummus.
When you microwave the chickpeas use a large bowl since the chickpea liquid tends to expand. I cover the bowl with plastic wrap leaving a small vent for air to escape. Once the chickpeas come out of the microwave I drain them, saving just a few tablespoons of the liquid for later. Then everything goes into the food processor until smooth and creamy. Place the warm hummus in a container and refrigerate until cool. Transfer the cooled hummus to a serving plate, add your favorite fresh herbs, pistachios, and a swirl of olive oil. Dust with cayenne pepper and serve with pita chips.
It’s really a chore to stir tahini in the container or jar that it comes in. The bottom of the container usually has solid pieces of tahini that are hard to get at. These days I just pour the entire container into a bowl and whisk away until the tahini is mixed to perfection. The thought of having to clean another bowl might discourage you but you will save a lot of frustration. It only takes a minute to wash the bowl!
1 can (15 ounce) chickpeas, drained with liquid reserved, skins removed (optional)
3 medium garlic cloves, peeled
¼ cup + 1 tablespoon well stirred tahini
2½ - 3 tablespoons fresh lemon juice
¾ teaspoon kosher salt
2-3 tablespoons cold water
1-2 tablespoons reserved chickpea liquid
¼ teaspoon ground cumin
⅛ teaspoon cayenne (optional) + more for serving
2 tablespoons extra virgin olive oil + more for serving
handful of fresh herbs
pistachios, salted and shelled
Preparation
Drain and reserve the liquid from the chickpeas. Pinch off the skins from the chickpeas
Transfer chickpeas, reserved liquid and 3 garlic cloves to a large bowl. Cover with plastic wrap leaving a small vent for the air to escape. Microwave for 3½ - 4 minutes.
Drain chickpeas, reserving 2 tablespoons of liquid. Transfer chickpeas to a food processor along with the garlic cloves, tahini, lemon juice, salt, 2 tablespoons cold water, 1 tablespoon chickpea liquid, cumin, cayenne and olive oil. Process until mixture is smooth, scraping down the sides as needed. If the hummus is too thick, add water or chickpea liquid until it is the texture you prefer. Keep in mind the hummus will thicken a bit once refrigerated. Transfer mixture to a container and refrigerate until chilled.
When ready to serve, spoon hummus onto a serving plate. Place fresh herbs in the center and top with pistachios. Drizzle olive oil over hummus and sprinkle a bit of cayenne over the top. Serve with pita chips.
