Arugula & Farro Salad

I had this salad a few weeks ago at a friend's house for lunch and couldn't stop thinking about it. After a few days I made it myself and have since made it 2 more times. It is that delicious. It is the perfect early summer salad and can easily be served as a side dish or main course. You're going to want to make this. Recipe is adapted slightly and is served nightly at Charlie Bird, which I now want to visit ASAP.

INGREDIENTS
1 cup farro
1 cup apple cider
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
2 bay leaves
6 tablespoons good olive oil
3 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved
1/2 cup pistachio nuts, chopped
3 cups arugula leaves
1 cup basil and/or parsley leaves, torn
1 cup mint leaves
1 cup halved cherry tomatoes
1/3 cup thinly sliced radish
Flaky sea salt for finishing

In a medium saucepain, bring farro, apple cider, vinegar, salt, bay leaves, plus 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. Let farro cool, then discard the bay leaves.

In a large salad bowl whisk together the olive oil, lemon juice and a pinch of salt. Add the cooled farro, parmesan and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving gently fold in the arugula, fresh herbs, tomatos, radish, and flaky sea salt to taste. Serve and enjoy!

Lemony Carrot & Cauliflower Soup

It is 13°F outside and tomorrow is going to be colder... meaning it's soup weather, y'all, and this 5 star Melissa Clark/NY Times recipe is getting me through the weekend of the Bomb Cyclone. This soup is creamy, sweet, tart and deeply savory, thanks to the miso. Best part: it comes together in under an hour. Highly highly recommend. I've adapted it slightly. Serves 4-6 people.

INGREDIENTS
3 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, finely chopped
1 pinch crushed red pepper flakes
1 lb carrots, peeled and chopped into 1/2 inch pieces
4 cups chicken broth or vegetable broth
2 cups water
2 teaspoons ground coriander

3 tablespoons white miso

1 small head (1/2 a large head) of cauliflower, chopped into florets

1/2 teaspoon lemon zest

2 tablespoons lemon juice

Cilantro leaves (for topping)

Sprinkle of smoky chile powder (for topping)

Olive oil (for drizzling on top)

In a large pot over medium heat warm the oil. Add the onion, celery and 1 teaspoon of salt and cook, stirring frequently, until softened and just beginning to color (about 7-10 min). Add the garlic and red pepper flakes and stir together for 1 minute. To the pot add the carrots, chicken broth, water and coriander and stir to combine. Add the miso and stir until it is incorporated. Let simmer for 5 minutes. Add the cauliflower and cover the pot and let simmer for another 10-12 minutes, until vegetables are soft. Puree the soup (either with immersion blender or in batches in your stand blender). Return to pot and add the lemon zest and lemon juice and taste for salt and pepper.

Pour into bowls and top with cilantro leaves, a drizzle of olive oil, chile powder and a touch of flaky sea salt. Serve and enjoy!

Root Vegetable Bisque

This weekend the temperature really dropped in NYC and it feels like autumn. And whenever it gets cooler outside I always want soup. I've been trying to eat a lot more vegetables recently, had a few things in my refrigerator that I needed to use up, and since blended soups > chunky soups, I decided to throw everything in a pot and immersion-blend the hell out of it. It is delicious. 

The addition of garam masala and ginger in this recipe gives a hint of Indian flavor, but its quite subtle and really just adds warmth to the soup. If those aren't your thing, you could omit them or add other seasonings that you prefer.

Hint: do all of the chopping/prep work ahead of time and then you just add the veggies in stages and its easy as pie. 

Last thing: I didn't even wait until I finished my first bowl of this soup before I started this blog post. I am enjoying it that much.

INGREDIENTS

1 onion, chopped

2 leeks, white and light green parts only, thinly sliced

2 stalks celery, chopped

1 fennel bulb, core removed, chopped

1 bay leaf

1 or 2 sprigs of thyme

3 large carrots, chopped

1 parsnip, chopped

1-inch cube of ginger, peeled and minced

2 cloves garlic, minced

6 cups chicken or vegetable broth

1 large russet potato, peeled and chopped

1/2 of a sweet potato, peeled and chopped

a pinch or two of garam masala (an Indian spice mix)

Heat a large pot over medium heat with 2 tablespoons of olive oil. Add the onion, leeks, celery, fennel, thyme and bay leaf and salt and pepper- stir frequently vegetables are softened. Add the carrots and parsnip, and stir occasionally for a few minutes. Add the ginger and garlic and cook, stirring, until fragrant (a minute or two). Add the broth and bring to a boil. Throw in the chopped potatoes and cook until softened 10-20 minutes. Remove the sprigs of thyme and the bay leaf and season with garam masala. Use an immersion blender (or a stand blender, in batches) to blend the soup. Taste for salt and pepper and seasonings and then serve and enjoy!

Kale and Brussels Sprout Salad

This is my current go-to salad and I make it almost once a week. I'm sorry to my friends for the lack of diversity recently. But its so good!! Its crunchy and salty and tart and sweet. It's a winner. Try it out!

INGREDIENTS
1 head lacinato kale
10-12 brussels sprouts
2 tablespoons toasted pine nuts
handful of dried cranberries
2-inch cube of parmesan, grated

DRESSING
1 small garlic clove, minced
1 lemon, juiced
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
1/2 teaspoon sugar
olive oil
salt and pepper

Wash, de-spine, and shred the kale and place in a large bowl. Trim the brussels sprouts, halve them, then shave them (cut thinly) and add them to the same bowl. Top with pine nuts, cranberries, and parmesan.

Mix together the garlic, lemon juice, vinegar, mustard, and sugar in a jar. Add olive oil until its about equal parts above mixture and olive oil. Add salt and pepper, shake vigorously and taste for seasonings. Pour the dressing on the salad, mix well, and serve.

Grandma's Vegetable Soup

My friend Sarah and I have been buddies for decades, growing up together in North Carolina, and both ending up in New York City years later. She recently left New York and moved to San Francisco to start a new adventure, get re-inspired, and make more art (check out her stuff here!). I miss her.

But when we both were in NYC we would get together for dinners, sometimes out at restaurants, but often at her apartment catching up over a good warm meal and bottle of wine. One night she made me this vegetable soup-- her Grandma's recipe-- and I've been in love with it ever since. Each time I make it I add or try something new and over the past few years have adapted it a bit, primarily making it less vegetarian (i.e., NOT vegetarian). Isn't it better to start every soup with bacon fat??? If you disagree, this can easily be made deliciously vegetarian by subbing the bacon fat with butter/olive oil and using vegetable broth instead of chicken broth. It is filling, satisfying, healthy. A perfect lunch or dinner.

INGREDIENTS
3 pieces of bacon
1-2 tablespoons butter
1 large onion, chopped
1 fennel bulb, chopped
1/3 cup flour
1 large (28 oz) and 1 small (14 oz) can of diced tomatoes
6 cups chicken (or vegetable) broth plus 2 cups water
2 red potatoes, chopped
1 cup canned (rinsed) red kidney beans
4 celery stalks, diced
4 carrots, diced
green beans, 1-inch chop
1/2 head of broccoli, chopped florets
a handful of fresh dill, chopped
red pepper flakes
salt and pepper

Cook the bacon in the bottom of a large soup pot and cook until the fat is rendered. Remove the bacon and eat it (you just need the fat for the soup). Add a tablespoon or two of butter, along with the onion and fennel and cook, stirring regularly until softened. Add the flour and stir constantly for approximately 3 minutes.

Add the tomatoes (with juice from the can) and the chicken broth and water and bring to a low boil. Add the potatoes and let simmer for a few minutes. Add the kidney beans and the celery, and continue simmering for a few minutes. Add the carrots and green beans and cook until all vegetables are cooked through.

Lastly, add the broccoli, dill, red pepper flakes (to taste), and salt and pepper. Don't be afraid to season liberally with the herbs and seasonings! Serve with parmesan toast.

Cheesy Roasted Cauliflower Pasta

I made this recipe for the first time a few months ago and it instantly became my new favorite one-bowl dinner.  I've made it for friends and also a few times for a weeknight dinner for two. Also, its pretty rare that I gush about a vegetarian meal, so you know this one has an entire cup of grated parmesan in it is good. Serves 4 hungry people.

INGREDIENTS
1 large head cauliflower, chopped into 1 1/2 in florets
6 cloves of garlic, skin on
red pepper flakes
1/4 cup bread crumbs (homemade or store-bought)
1 cup grated parmesan
3 tablespoons butter
2 tablespoons pine nuts, toasted
2 tablespoons chopped parsley
16 oz short pasta (preferably one with curves or holes in it for the good stuff to get stuck in)*

Preheat the oven to 425 degrees. Toss together the cauliflower florets with the garlic cloves, olive oil, salt, pepper, and red pepper flakes (1/4-1/2 teaspoon) and spread on a large cookie sheet. Roast in the oven for about 30 minutes or until the cauliflower gets nice and brown and caramelized, tossing once or twice while it cooks.

In a medium bowl, combine the butter, parmesan, bread crumbs, and pine nuts and set aside.

Meanwhile, boil salted water and cook the pasta al dente, trying to time it so that the pasta finishes around the same time as the cauliflower. Drain the pasta and reserve about 1/2 cup of cooking liquid. Take the roasted garlic cloves from the cauliflower pan and squeeze the garlic flesh out of each clove, discard the skin and place in the bottom of the now empty pasta pot. Pour a little of the pasta water in and using a spoon/whisk/spatula mix the garlic water together so it distributes a bit. Pour the cooked pasta back in the pot, add the roasted cauliflower, and the butter/parmesan/bread crumb/pine nut mix. Stir well to incorporate all the ingredients, adding extra pasta water if it looks too dry. Sprinkle in the parsley, serve and enjoy!

* Sometimes I make this with less pasta (10-12 oz) or sometimes add a bit more cauliflower. I like it with a LOT of cauliflower, which cooks down significantly as it roasts.

Arugula Salad with Shaved Fennel, Grapefruit, & Parmesan

This is my dad's favorite salad and he made it for me last month when I was home in North Carolina (along with a huge pan of lasagna bolognese... he knows me so well). It was such a nice spring salad that I thought I'd make it again this week. I think its a winner due to the seemingly unusual but wonderful flavor combinations of all the ingredients (the subtle licorice-ness of the fennel, the bitterness of the grapefruit, the saltiness of the parmesan, and the spiciness of arugula). Its very easy to make and was enjoyed by all. Photo by Jason A. Volpe.

INGREDIENTS
5 ounces arugula
1/3 cup shaved fennel bulb
1 juicy ripe grapefruit, sliced into segments
2-3 oz. good parmesan, shaved with a vegetable peeler
2 tablespoons pine nuts, toasted

Put all ingredients in a large bowl and toss with salad dressing (below).

Vinaigrette
1 clove garlic, minced
1 teaspoon dijon mustard
1 teaspoon lemon juice
1 teaspoon grapefruit juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
salt & pepper

Put all above ingredients in a jar and shake to combine/emulsify. Taste and season appropriately. Pour over salad and serve.

Southwestern Quinoa Salad

This salad was a delicious and refreshing treat, especially now that spring is near and its getting warmer outside. I ate this as a one-bowl dinner, but it could be a lovely side dish brought to a potluck or cookout. Its filling and incredibly healthy. Yum yum yum.
Adapted from www.letsdishrecipes.com.

INGREDIENTS
2 cups cooked quinoa
1 can black beans, rinsed & drained
1 cup canned corn, drained
3/4 cup red bell pepper, chopped
1 avocado, chopped
1 small jalepeno, seeded & chopped
1/4 cup red onion, thinly sliced
1/3 cup cilantro, chopped
1 garlic clove, finely chopped

Dressing Ingredients
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1 lime, juiced


Add all the salad ingredients to a large bowl and stir/fold to combine using a spatula, so as to not mush the avocado. Mix together the dressing ingredients in a jar and shake to combine. Pour over salad and stir to incorporate. Refrigerate for 2+ hours before serving.

Quinoa, Avocado & Chickpea Salad

Okay. This salad is........... vegan (gasp!). I'm pretty sure its the first vegan meal I've ever eaten (could be an exaggeration, could be true), and I'm always afraid to try vegan recipes for fear that they are tasteless, or that they include unfortunate substitutes for critical ingredients, like butter and eggs. BUT THIS IS GOOD. Very very good. I am already dreaming up fun new additions for next time, one of which includes feta cheese (whoops, there goes the vegan thing). It tastes super fresh and goes down easy. Very healthy, very filling, very delicious. Adapted from The Diva Dish.

INGREDIENTS
1/2 cup dried quinoa
2 cups vegetable broth
1 bunch of cilantro leaves, rinsed and dried
2 cups spinach leaves, rinsed and dried
1/4 cup chopped red onion
2 garlic cloves
1 can chick peas, rinsed & drained
1 cup grape tomatoes, halved
2 avocados, pitted and chopped

DRESSING INGREDIENTS
zest from 1 lemon
juice from 2 lemons
2 teaspoons dijon mustard
2 teaspoons olive oil
1/2 teaspoon cumin
1/4 teaspoon sugar
1/4 teaspoon salt
freshly cracked pepper

Pour the quinoa and vegetable broth in a small saucepan and let sit for 15 minutes. Turn heat on medium/high and bring to a boil. Reduce heat to medium/low and cook, simmering, for about 20-25 minutes, or until quinoa is cooked through, but not dry. Remove from heat and let cool (I put it in the freezer to speed up this process since I was eating right away).

While the quinoa is cooking, place the spinach and cilantro in the food processor and pulse until finely chopped, but not blended. I overdid it, and as a result had a paste, rather than nice pretty flakes. Remove from food processor and place in the bottom of a large bowl. Using the food processor pulse the onion and garlic and add to spinach/cilantro. Add the chick peas and stir together.

Make the dressing by adding all the ingredients to a small jar and shake. Pour over the green/chick pea mixture and stir together. Add the chopped tomatoes and carefully fold in the avocado and quinoa. You don't want to over-stir, since you don't want the avocado to mash. Taste for salt and pepper and serve!!

Avocado Pesto Pasta

I first heard about this idea a year or so ago from my friend Stephanie who made it and posted it on her food blog. For some reason, I didn't make it immediately... and I have no idea why I didn't instantly understand how incredible it would be.

Fast forward a year or so. I came across a similar recipe a few weeks ago, remembered that Steph made it and loved it, and decided I'd try a version of it, too. I may be slow, but I (usually) come around... It is kind of like an italian guacamole, which sounds weird, but trust me... its not. It is good... refreshing and creamy and rich. But not the kind of rich where you feel like dying after you eat it. Bonus. Don't be like me and wait a year to make this. *Adapted from www.ohsheglows.com, serves 3-4.

INGREDIENTS
2 ripe avocados, pitted
1/2 cup basil leaves
1 lemon, juiced, plus zest
4 garlic cloves
1 teaspoon kosher salt
4 tablespoons olive oil
black pepper
12 ounces spaghetti

Bring a large pot of salted water to boil and add spaghetti. Cook according to directions on box.

Meanwhile, add the garlic cloves to the food processor and chop. Add the avocado, basil, lemon juice (not zest), salt, olive oil, and some black pepper. Blend until smooth. Pour over drained pasta and toss to coat. Sprinkle with lemon zest and serve!

Tomato Soup

I have always loved tomato soup and often order it when I got out to eat for lunch, but I've never had a great recipe before... either it tastes really bitter, or too sweet, or too much like spaghetti sauce. I had read about the "bread trick" when making good tomato soup and decided I would try it out. Instead of having to use milk or heavy cream to make the soup rich and creamy, this recipe uses pieces of white bread blended into the soup to make a rich, creamy, non dairy/fattening soup. Delish!

INGREDIENTS
4 tablespoons olive oil, separated
1 medium onion, chopped
3 garlic cloves, minced
1/8-1/4 teaspoon red pepper flakes
1 bay leaf
2 (28oz) cans whole tomatoes in juice
1 1/2 tablespoon brown sugar
1/4 teaspoon dried basil
3 pieces white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups chicken broth or vegetable broth
2 tablespoons brandy
salt & pepper

Heat 2 tablespoons of oil in a dutch oven/soup pot on medium high until smoking. Add the onion, garlic, red pepper flakes, and bay leaf and cook, stirring, until translucent. Add the tomatoes, sugar, and basil, breaking up the tomatoes with a potato masher/whisk. Bring to a boil and add the bread pieces, cooking until the bread begins to break down. Remove bay leaf and discard.

Transfer half of the soup into a food processor, add 1 tablespoon of oil, and process until completely smooth and creamy (about 2 minutes). Pour into a separate bowl. Repeat with remaining soup and olive oil, blending until creamy. Rinse out pot and pour blended soup back into pot. Add the chicken broth and brandy and stir. Bring soup to boil and add salt and pepper to taste.

Serve in bowls and drizzle with olive oil. Eat with your favorite grilled cheese sandwich!

Lemon Artichoke Hummus

I didn't snap a photo of this hummus, but I wanted to post it anyway because it was SO delicious. This recipe has a significant amount of artichoke hearts in it, which makes this hummus both light and tart. It is very very good. Make me! From www.CooksIllustrated.com

1 cup canned artichoke hearts packed in water, drained and dried
4 tablespoons lemon juice
1/4 cup water
6 tablespoons tahini, stirred well
2 tablespoons olive oil
1 (14oz) can of chickpeas, drained and rinsed
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon lemon zest
pinch of cayenne

Combine lemon juice and water in small bowl. Whisk together tahini and olive oil in second bowl.

In a food processor, process the chickpeas, artichokes, garlic, salt, cayenne, and lemon zest in food processor until almost fully ground. Scrape down bowl with spatula. While machine is running, add lemon juice-water mixture in a steady stream through the feed tube. Scrape down bowl and continue to process for 1 minute. While machine is running, add the oil-tahini mixture in a steady stream through the feed tube; continue to process until smooth and creamy.

Spread into a bowl, garnish with olive oil, cayenne, and parsley. Serve with pita bread.

Panzanella Salad

I went to the grocery store the other day and saw the best looking tomatoes in months. Summer is approaching! This is an italian salad that is best when made with fresh produce in the middle of the summer, but I jumped the gun a bit and made it in late March. Oops. I used a few recipes as a base (mostly Ina Garten's) and tasted as I went. I ate this and this alone for an entire meal. Delicious.

INGREDIENTS
- 2 tablespoons olive oil
- 1/2 loaf french bread
- 2 large ripe tomatoes
- 1 yellow/orange bell pepper
- 1/4 red onion
- ~15 basil leaves
- optional items: cucumber, pancetta, feta

SALAD DRESSING
- 1 teaspoon finely minced garlic
- 1/2 teaspoon dijon mustard
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- salt and pepper


Cut the french bread into 1-inch cubes. Head the oil in a large skillet over medium heat. Add 3/4 teaspoon salt and the bread cubes. Toss to spread the oil evenly. Heat for about 10 minutes, tossing frequently. It is important to toast these a bit so that they do not become soggy later on.

Meanwhile, chop the vegetables to be the same size as the bread cubes. Slice the red onion thinly. Chop the basil. If using pancetta, dice and saute until cooked. Add all the vegetables together in a large bowl.
To make the dressing whisk together the garlic, mustard, and vinegar. Slowly pour in the oil while whisking. Taste for salt and pepper.

Once the bread is finished, let cool slightly. Add to the vegetables and pour the dressing on top. Toss well to coat. Let sit a few minutes before serving. What happens is absolutely fantastic: the bread soaks up the dressing and you get a bit of a crunch, while not feeling like you're eating crumbly croutons. Serve and enjoy!

* Makes enough for 2 main course servings or 4 salad servings.

"Autumn Salad" with Sweet Lemon Vinaigrette

I just returned from a long weekend in New York in which I pretty much ate (and drank) myself into a coma. There was bowling, friends, beer, lattes, Double ShackBurgers, sushi, cannoli, omelettes, greek dips, dumplings, oh, and more dumplings. By the end of the trip I could barely move and so we (the other half of my a capella group and myself) decided to make a nice big salad (and ricotta and prosciutto crostini-oops). We were inspired by a salad we'd shared at 'Snice the day before.. here it is. Super yummy, super refreshing, super satisfying.

Salad
1 package Arugula
1 handful walnuts, coarsely chopped
1 pear, sliced
1/2 apple, sliced
1 handful dried cranberries
crumbled gorgonzola

Layer all the salad ingredients in a bowl and set aside.

Sweet Lemon Vinaigrette
1 teaspoon dijon mustard
2 teaspoons white balsamic vinegar
1/2 teaspoon honey
2 teaspoons fresh squeezed lemon juice
1/4 cup olive oil
salt and pepper

Whisk together all the ingredients except the olive oil. Slowly pour the olive oil into the vinegar mixture, whisking constantly. Season with salt and pepper and add more of any ingredient, if needed. Pour over prepared salad. Serve and enjoy!

Simple Sesame Noodles

Although I already have a go-to sesame noodle dish, I recently came across this one which is easier, lighter, and faster than the previous post that I shared months ago. I might like these more??? I added a small amount of peanut butter because I wanted it to have a slightly richer taste- you could add it or not. I made these a few nights ago and I will likely make them again later this week. You could add a protein if you wanted or any other veggies that you think would go nicely. They’d also be great for a potluck as they taste equally delicious hot and cold. Adapted from www.thepioneerwoman.com

• 12 ounces thin spaghetti
• 1/4 cup soy sauce 
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 2 tablespoons rice vinegar
• 4 tablespoons sesame oil 
• 3/4 teaspoon hot chili oil
• 3 tablespoons canola oil
• 2 tablespoons hot water
• 1-2 tablespoons peanut butter
• 4 scallions, thinly sliced
• 1 red bell pepper, thinly sliced

Boil pasta according to directions. 

Meanwhile, combine all the ingredients for the sauce, whisking together until everything is incorporated. 

When pasta has been drained, pour into a large bowl and pour sauce and veggies on top. Toss together with tongs. Serve. Enjoy. Devour. Make again. 

Sundried Tomato Dip

I pretty much love everything Ina Garten. I love the food she cooks, her house in the Hamptons, her cute laugh, and I love that Liz Lemon shares my deep love for Ina. According to Ina, this dip was the most popular dip at her restaurant and after making it I can see why. Its creamy and sweet (from the sundried tomatoes) and wonderful with all kinds of fresh veggies- in particular, bell peppers, carrots, celery, and I bet broccoli. I also served it with pita chips which went nicely. This is so easy and requires only 1 bowl (a food processor). It will literally take you 2 minutes to make, start to finish. Make me. Nowwww!

Its also great the next day— I know this because I am currently eating last night’s leftovers. 

Ingredients

• about 1/3 cup chopped sundried tomatoes (packed in oil, drained)
• 8 ounces cream cheese, softened
• 1/2 cup sour cream (or plain yogurt)
• 1/2 cup mayonnaise 
• 10-20 dashes of tabasco (taste as you go)
• about 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 scallions, thinly sliced

Combine all the ingredients except the scallions in a food processor and blend until smooth. Add the scallions and pulse just a few times. Pour into bowl and serve with fresh cut vegetables or pita chips/crackers. 

Curried Butternut Squash Soup

From Ina Garten’s Back to Basics

• 3-4 pounds butternut squash, peeled, cut into 1-inch cubes
• 1-2 onions, peeled, cut into 1.5-inch cubes
• 2 apples, peeled, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 3-4 cups chicken broth
• 1/2 teaspoon curry powder
• Salt and pepper
• Optional Toppings: Cashews, scalions, chicken/shrimp, etc. 

Preheat oven to 425 degrees.

Mix squash, onion, and apples in a large bowl. Toss with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Spread onto a baking sheet and roast for 30-40 minutes, until tender. 

Remove from oven and blend in food processor in batches. Add a little broth to the food processor to facilitate blending. 

Once pureed, pour into a large stock pot and add the rest of the broth and heat until hot. Add 1/2 teaspoon curry powder, and more salt and pepper to taste. Serve and enjoy! 

Makes 4 main course servings, or 8 first course servings. 

Tomato Basil Mozzarella Mint Salad

This salad is one of my all-time favorites. Not only is it ridiculously easy, but its delicious. Summer tomatoes are like candy to me, and their sweetness, paired with the freshness that the basil/mint topping adds (not to mention the CHEESE) makes this combo unbeatable. I got these tomatoes from the farmers market just the other day, but they were harder to find, as most venders were selling pumpkins, squashes, eggplant and other autumn treats. So go make this immediately, before its fall and you can’t get good tomatoes anymore! 

• 2 tomatoes
• Fresh mozzarella (either 1 large ball or two medium ones)
• Handful of fresh basil leaves
• Handful of fresh mint leaves
• Kosher salt and fresh ground pepper
• Balsamic Vinegar
• Olive Oil

Slice the tomatoes into 1/4 inch slices. Slice the mozzarella cheese into same-width slices. Cut the basil and mint into shreds(?)/small pieces. Don’t be afraid to cut a lot up- you cannot have too much of these herbs on this salad. 

Layer the tomatoes with the fresh mozzarella on a serving dish. Sprinkle the basil/mint together on top of the tomatoes and cheese. Sprinkle with kosher salt and fresh cracked pepper. Sprinkle a SMALL amount of balsamic vinegar and olive oil on top (you do not need much of this at all). 

Serve and enjoy! 

Eggplant Rigatoni

I had this pasta at my friend E & J’s house a few weeks ago. E & J are both Italian and grew up with moms who made homemade sauce and pastas galore. Whenever they cook Italian food for me… well… lets just say my mouth is watering just thinking about it. I made this the other day and froze it (turning into a grandma?) and got it out last night for dinner. It was fantastic. And so easy. Its a really nice late-summer dish! (adapted from Giada De Laurentiis’ & Erin’s recipe) 

• 1 medium sized eggplant
• 1 pint cherry tomatoes
• 3 whole cloves of garlic
• 3 tablespoons olive oil
• 3/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup fresh basil
• 3 tablespoons olive oil
• 1/4 cup toasted pine nuts
• 1 pound rigatoni pasta
• parmesan cheese

Cut the eggplant into 1-inch pieces and place in a bowl. Add the cherry tomatoes to that bowl, along with the garlic cloves, the 3 tablespoons of olive oil, the crushed red pepper flakes, and the salt and pepper. Stir to evenly coat. Spread onto an aluminum foil line baking sheet and roast in a 400 degree oven for about 35 minutes (until the eggplant is golden and tender). 

Remove from oven and pour veggies into food processor, along with the basil leaves and the other 3 tablespoons of olive oil. Puree until smooth. 

Meanwhile, boil the pasta to desired tenderness, saving about 1 1/2 cups of the pasta water. Drain the pasta and add some of the pasta water (about 1 cup?) to the eggplant puree. Mix the pasta with the sauce. Sprinkle with toasted pine nuts and more fresh basil… and parmesan!

Serve and enjoy!

Easy Potluck Pasta Salad

I made this pasta salad for a cookout with friends this weekend. Its so easy to make and infinitely adaptable based on whatever you have in your fridge, or what looks good at the grocery store— I usually try to get ingredients that vary in color to make this dish look prettier. You can make your own salad dressing, or use bottled (I used bottled this time, oops). Occasionally I make this same dish but with a greek flare (using pasta, marinated artichokes, sun-dried tomatoes, red onion, feta, and greek dressing). By no means is this gourmet or even impressive, but its cold and fresh and it tastes pretty darn good when accompanied by a burger and a cold beer. 

• 1 pound (16 oz.) rotini (spiral) pasta
• 2 bell peppers (I usually use 1 orange & 1 yellow)
• 1 pint cherry tomatoes
• 1/2 red onion
• Broccoli florets
• feta cheese 
• ~ 1 1/2 cups italian-like dressing

Boil the pasta according to the directions on the box. Drain and rinse with cold water until cool to the touch. Pour into a large bowl and add the above ingredients (chopping the onion, peppers, and tomatoes however you like). Pour the dressing over the pasta and add the feta cheese and mix well.