Category Archives: Veggies

Baked Sweet Potato Fries

DSC_0483 My husband makes our 16 month old son sweet potato fries regularly for an afternoon snack and he gobbles them up faster than you can say hot potato.  So when I was at the health food store the other day and saw Okinawan purple sweet potatoes and Japanese white sweet potatoes, I had to get them for an extra special, healthy, and colorful treat. Continue reading

Mushroom Carpaccio With Gremolata and Shaved Parmigiano

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December is right around the corner and we’ve had our first taste of snow.  Mornings are covered in frost crystals and I know Jack Frost will make a visit to us soon.  My little herb garden has seen better days so today I decided to harvest all of the parsley and put it to good use.  This salad was the perfect way to use it up.  Cooking Light aptly calls this salad “the perfect antidote to the winter blues.”  And served with Cooking Light’s Ribollita, it was a perfect meal on a cold wintry night.

Now, I’ve never been a fan of raw mushrooms.  I normally encounter raw mushrooms as afterthoughts in lackluster side salads with cheddar cheese, croutons, and a cherry tomato or two.  They just don’t do anything for me.  But the image of this salad was so pretty that my eyes convinced me to try it out.  I love when food surprises me and this salad did just that.

Mushroom Salad

I used my mandoline slicer to make the very thin cuts of white button and cremini (baby bella) mushrooms.  You can use a knife if you don’t have a mandoline slicer but have a sharp knife and good knife skills.  Use a vegetable peeler, cheese shaver, or mandoline slicer to make the wispy thin parmesan cheese shavings.

Cozy up, and enjoy!

Mushroom Carpaccio With Gremolata and Shaved Parmigiano; A Cooking Light Recipe

Ingredients

  • 3 large button mushrooms, about 2 1/2 to 3 inches in diameter (sometimes called "stuffers")
  • 3 cremini mushrooms, about 2 1/2 to 3 inches in diameter
  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon grated lemon rind
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground white pepper, plus more for garnish
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons shaved Parmigiano-Reggiano cheese

Instructions

  1. Gently wash and dry mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact. Cut mushrooms vertically into very thin slices; arrange on a platter so they overlap slightly.
  2. Combine parsley, rind, and garlic in a bowl.
  3. Combine juice, salt, and pepper in a bowl.
  4. Gradually add oil to juice mixture, stirring constantly with a whisk.
  5. Drizzle juice mixture evenly over mushrooms; sprinkle with parsley mixture and cheese.
  6. Let stand at room temperature for at least 15 minutes before serving.
http://dinnerwithaura.com/mushroom-carpaccio-with-gremolata-and-shaved-parmigiano/

Winter Salad With Roasted Citrus and Avocado

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Happy New Year!  I just got done filing almost a year’s worth of paperwork (ahem…I sheepishly admit that last year’s resolution to stay on top of my filing didn’t stick for more than a couple of months….sigh…what do you do?).  I feel accomplished and proud for the moment.  That feeling will last only briefly, until the baby cries, , my hair stays wet, the laundry that needs folding piles up at the end of the bed, and I realize that I haven’t eaten in six hours.  As I stand over the counter scraping avocado out of the shell with a cracker while bouncing just so to quiet the little one, I’m sure the elation of my paperwork success will feel like a distant memory.  But hey, I’ll take it while I can get it. Continue reading

Roasted Baby Beets With Creamy Goat Cheese Dip

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Happy spring….errrrr….whatever it is.  Today is March 25 and we had whiteout conditions for parts of the day.  Nevertheless, I have some faith, due to thirty two years of walking this earth, that one day soon the sun will shine, the snow will melt, the crocuses and daffodils will force their way through the thawing ground, and it will be spring at last. Continue reading

Golden Beet Salad With Dill and Pine Nuts

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I have a interesting quality that I haven’t mentioned on my blog up to this point.  I guess I haven’t mentioned it because it’s something I’ve always had so don’t think about it often.  But Drew mentions it to friends from time to time and I feel a bit like a carnival act.  I have a memory like an elephant when it comes to food.  The meal we ate on our first date?  Ancho lentil tacos, barramundi cod tacos, a tea, and a chocolate cupcake with vanilla frosting.  Our meal at the Vierling Tavern?  Cajun Blackened Lake Superior White Fish with wild rice pilaf and green beans, finished off with a piece of key lime pie.  My birthday meal four years ago?  Cedar planked salmon vesuvio.  Anyway, you get the point.  I remember my meals.  The good and the bad.

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In the summer of 2006, I had recently begun subscribing to Cooking Light Magazine.  One of the first recipes I dog eared and cooked was this golden beet salad.  I made it for my packed lunch to eat during a work day on my summer gardening job.  That summer I was home from graduate school and was working with my friend, June Moon, in the gardens she designed and maintains around town.  That day, we sat at the patio table near the pool at a client’s house (my favorite part of his place was the English garden June had designed for his wife before she passed) and enjoyed this salad.   I remember that moment every time I eat this salad. I remember the feeling of friendship.  I remember the hot summer day and dipping our feet in the pool to cool off.  I remember the feeling of working hard and looking forward to the best part of the day; taking a break to put our feet up and share lunch with a dear friend.  I’m grateful for such a good food memory because it is so often tied to memories of where I was, who I was with, and how I was feeling at the moment.

Cooking Light’s recipe for this salad calls for roasting the beets and I can attest that it is a delicious way to prepare the  beets–they develop a depth and sweetness that other methods don’t draw out.  But when I’m in a bit more of a rush, I opt to boil the beets until just-tender.  It takes less time and still yields great results.  I also add copious amounts of chopped dill (adding some chopped fresh mint to the mix tastes great too!) because I love it.

Be careful when toasting the pine nuts.  It is easy to go from toasted to burned before you know it!

For Cooking Light’s original recipe, click here!

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Golden Beet Salad With Dill and Pine Nuts

Ingredients

  • 3 large golden beets
  • 3/4 cup thinly vertically sliced red onion (about 1 small)
  • 2 tablespoons pine nuts, toasted
  • ½ cup chopped fresh dill
  • 3 tablespoons red wine vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 450°.
  2. Scrub beets with vegetable scrub brush. Cut off any “hairs” growing out of the beets. Cut off tops of beets and slice lengthwise into ¼ inch slices.
  3. Place slices into a pot and cover with water. Salt water and bring to a boil. Turn heat down to low and simmer until tender, about 15-20 minutes.
  4. When tender (but not mushy!), drain and rinse with cold water. Drain thoroughly. Combine beets, onion, and remaining ingredients in a bowl, stirring gently.
  5. This also tastes quite nice with some crumbled goat cheese or served on top of some quinoa or rice as a more substantial dish.
http://dinnerwithaura.com/golden-beet-salad-with-dill-and-pine-nuts/

Collard Green Wrap With Carrot-Ginger Hummus and Rainbow Veggies

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I’ve been making collard burritos for some time now.  They have never made it to my blog.  Maybe it’s because I think of them as my go-to quick meal that I eat when I don’t have time to play around with making things pretty.  They are usually filled with a hodgepodge of quinoa, beans, and some random veggies.  Nothing fancy.  Maybe it’s because if I’m eating a collard burrito it means it is late and I don’t have daylight to photograph my creation for the blog.  Winters are hard for food bloggers.  There are nights that I prep my dish the night before, then race home, fly into the kitchen, and make a mess of everything, just so I can get the last ten minutes of daylight to capture my creation.

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Baked Root Vegetable Chips

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Anyone else out there have cabin fever?  I’ve got a bad case of it.  Drew has about had it with the shoveling and pushing stuck cars out of a foot of packed snow.  He has become the unofficial neighborhood snow expert.  As I type, he’s out there in his Carhartt bibs and  wool-lined Sorels helping neighbors and doling out advice on when to take a break while shoveling, where not to park, where not to drive, and how to avoid making things worse when you’re stuck.  If he asks one more helplessly stuck college girl to buy a cheap bag of kitty litter to have in case of emergency I’ll die laughing.

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Black Bean and Butternut Squash Chili with Chipotle

Butternut Squash and Black Bean Chili with Chipotle

Some things from my childhood have stuck with me and a love of chili with cornbread is one of those things.  I fondly remember the big pots of chili my step dad would make when I was a kid.  The soup was always served with a skillet of cornbread and it was always nice and spicy.  When I commented/complained about the heat, my step dad ribbed me, telling me that the heat would burn the germs from my intestines.  It’s a disturbing image but it was the start of my love affair with spicy foods, if not for the medicinal qualities, then for the taste.  

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Tamales With Sweet Potato, Green Chili, and Cheese

Tamales

Fasten your seatbelts, folks.  It’s going to be a long post.  You can skip to the bottom for the recipe if you want, I won’t be offended.  But if you do, before you do, here are the Cliff’s Notes:  ramblings on Christmas fun, Happy New Year(!), shame, perfectionism, joy, life lessons, resolutions or goals, and how I came to make these sweet potato, green chili, cheese tamales with tomatillo salsa.  Okay–you are excused.  See ya at the bottom for the recipe!

Alright, diehards, here it goes.

I am getting back to reality after a week of relaxing, both at home in Grand Rapids and in the Upper Peninsula, where I grew up.  We spent the last week reading (Joseph Heywood’s Wood Cops series is awesome!), snowshoeing (new snowshoes for Christmas!), walking around historic downtown Marquette (we had a night at the historic Landmark Inn–what a treat!), and hiking to see some beautiful ice caves about twenty minutes from where I grew up.  I haven’t been to the ice caves as an adult and I feel truly blessed that I have someone who I can enjoy doing things with and that he digs checking out giant frozen icicles and other wonders of nature with his Yooper gal.  I’m still bewildered that someone could enjoy the same things I enjoy as much as I do myself.

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Roasted Sweet Potato Salad with Wheat Berries, Spinach, and Cranberries

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Christmas is closer than you think. That’s the message behind several of the ads that have been airing from the company I work for as a consumer insights specialist. The ads are really cute and funny and a reminder that we’d better hurry up and get ready for the holidays because they are right around the corner.

I need little reminding about the passage of time. All I need to do is look at our kitty, who suddenly became a teenaged kitty and I’m immediately aware of how quickly time passes.

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