Pan Fried Halloumi with Lemon and Fresh Herbs

For months now, I have been wanting to try this very simple dish from Donna Hay. God only knows why I waited so long. Making this requires only the simple tasks of pan frying sliced halloumi cheese and picking some cilantro and mint from the garden. A little segmented lemon really brings the flavors together. Please don't skip this part!

If you haven't cooked with halloumi before, you can thank me later for bringing this incredibly tasty and versatile ingredient into your life. You'll wonder how you made it this long without it. And speaking of long, halloumi has been around for centuries...literally. Since the Medieval Byzantine period, where it originated in Cyprus, this cheese has been popular in Greece and the Middle East. Made from both goats' and sheep milk, it's somewhere between a fresh mozzarella and a salty firm feta. What makes it extra special is it's high melting point. You can fry it or grill it without it melting and running all over the place. It holds it's shape and browns beautifully AND no oil or butter is needed. It's also wonderful fresh in salads or on sandwiches. I just read that Cypriots eat it with watermelon in the summer. Will have to try this!

                    sliced halloumi cheese
                    small handful fresh mint and cilantro
                    segmented lemon

Pan fry the halloumi slices over medium high heat for about two minutes on each side. Garnish with mint, cilantro, and lemon.


From Donna Hay.

Wheat Berry Bowl with Greens and Feta

Nothing fancy here, admittedly, but this simple bowl of wheat berries and wilted greens made a tasty and satisfying meal. Just to mix things up, I've started using the soft or "pastry" wheat berries, instead of the standard hard or "red" that I normally buy. This sort of minor change makes for a lot of excitement in my life. It doesn't take much, folks.

I used collard greens because that was what I had on hand, but chard, spinach or any other green that you love would be just as wonderful. Sprinkle with feta and a generous scattering of pine nuts for a little added texture and nuttiness. I tend to go overboard with the pine nuts...slivered almonds might be a yummy alternative. Oh, and olive oil. Just a little drizzled over the top. If you're short on time, this may not be practical, as the wheat berries take 45 minutes to an hour to cook. Mine were precooked and this bowl came together in a jiffy.

                    1 cup wheat berries
                    2 cups water
                    2 cups collard greens, washes and torn into bight sized pieces
                    feta and pine nuts to serve
         
To cook the wheat berries, wash and drain before placing in a medium sauce pan with the water. Bring to a boil, then lower the heat and simmer for 45 minutes to an hour. When they have cooked to your liking (they will have plumped up with some cracked open), remove from the heat and drain. These can be cooked beforehand.

Blanch the greens in simmering water for just a few minutes until bright green and wilted.

Combine the greens and wheat berries in a bowl and top with feta, pine nuts, and drizzle with olive oil.

Couscous with Wild Rocket Pesto

I'm aware that there are a lot of crazy couscous people out there. Personally, I've never been big on it. Sure, I like it. It's fine. Not bad. But I might have been able to live without ever eating it again. Until now. This, my friends, is a keeper. So simple, so quick, and so good. This could sound a little nuts for someone who before today was not a big believer in the stuff...but I'm going to go ahead and say it anyway. I think this couscous stands a very good chance of becoming one of those dishes that we make a couple of times a month around here. I know, I know. Shawn, that might be taking it a little far. Well, possibly. But I like the thought.

We're talking ten minutes undisturbed here, guys. No boiling, stirring, simmering, covering, letting stand, peeking in, etc. It is one of those dishes that will say to you, "Will you please leave me alone? I've got this covered." I love it when food takes that stance. That self-sufficient attitude that allows you to, as Nigel Slater once wrote, "go brush the cat". (I love him.) What takes the longest, is roasting the tomatoes for twenty minutes first. Again, they, too, do all the work themselves. You toss them with olive oil, thyme, salt and pepper and pop them in. Then you take them out, add the couscous and stock and back in for ten more minutes. That's it. Top with a rough pesto of any kind (I chose arugula), and you have yourself a beautiful dish to enjoy hot or cold.

                    10 roma tomatoes, halved
                    2 tablespoons thyme leaves
                    2 tablespoons olive oil
                    sea salt and cracked pepper
                    1 1/2 cups couscous
                    1 1/2 cups stock
            
For the pesto:
                    2 oz wild rocket (arugula), chopped
                    1/3 cup toasted pine nuts
                    1/3 cup finely grated parmesan
                    2 tablespoons lemon juice
                    1/2 cup olive oil
                    sea salt and cracked black pepper

Preheat the oven to 400 degrees. To make the pesto, place the arugula, pine nuts, parmesa, lemon juice, oil, salt and pepper in a small bowl and mix to combine. Set aside.

Place the tomatoes, thyme, oil, salt and pepper in a baking dish and toss to combine. Roast for twenty minutes. Add the couscous and pour over the stock. Cover with foil and cook for another ten minutes. Top with the pesto to serve.

Makes four large servings.


Adapted from Donna Hay.       

Broccoli Rabe Frittata with Chevre

Sorry, Omelet, but I think frittatas have you beat all around. Not only are they far easier to pull together, but I think they also taste better and are much prettier. You can have them warm or at room temperature, and I'm not sure how many times I've ever thought to myself, "Gee, that other half of my omelet is just beautiful and will make for a great snack later!" Maybe some of you out there disagree, and that's all good, but I'm not sure I will ever attempt another omelet again. I'm horrible at it, and I've concluded there's just no reason for me to.

I decided to switch things up and make this frittata as an individual portion (albeit a sizeable one!) in a 7" skillet. Whenever I've made frittatas, I've used 6 or 7 eggs, and in this case I wanted to see what would happen with 3. The results were perfect - this was my breakfast and afternoon snack and I was sad when it was over. Substitute any green you want if you don't care for broccoli rabe. We've been eating a lot of it around here and I'm pretty taken with it, myself.

                    3 eggs

                    5 tablespoons olive oil

                    1/2 shallot, finely chopped

                    2 cups broccoli rabe, stemmed and torn or chopped coarsely

                    1/4 cup chevre (goat cheese)

                    salt and pepper

Preheat the broiler to 425 and place a rack on the top shelf of your oven.

Heat 2 tablespoons of the oil in a skillet over medium heat and saute the shallots until soft. Add the broccoli rabe and a tablespoon of water and cook, stirring occasionally, until wilted and bright green. Set aside.

Beat the eggs with salt and pepper to taste. Heat the remaining oil in a 7" ovenproof skillet over high heat. Add the eggs and immediately turn the heat down to low. Let the eggs cook undisturbed until the bottom has set. Then use a spatula to pull the eggs away from the rim and let the loose eggs run under. 

Arrange the broocoli rabe, shallots, and goat cheese over the top and flash broil the frittata just to set it's surface, a minute at most.

Makes one 7" frittata.

Orecchiette with Lemon and Spring Vegetables (and a Pea Hunt)

 

I really, really wanted to make this pasta, as evidenced by the fact that James and I went to THREE markets to find the sugar snap peas this morning. It was one of those silly and exasperating things in life. When the second store didn't have them, I almost threw in the towel. I mean two stores, neither of which had a very common ingredient that they always carry? Hmph. Maybe it wasn't meant to be. But upon further thought, I felt like the universe was asking me, "So Shawn, just how far are you willing to go to get those little peas of yours?", and the idea of heading home defeated was horrible. So I persevered and found my peas. And I am soooo glad I did. This pasta lunch was delicious. Not only was it the perfect way to enjoy some homemade ricotta I made a few days ago, it was also a lesson in not giving up too soon on something you have your mind set on. I know - a bit deep for the middle of a Monday afternoon, but hey...like a lot of things in life, this pasta was worth the effort.

                    14 oz. orecchiette pasta

                    1/2 lb. green beans, trimmed

                    1/2 lb. sugar snap peas, trimmed

                    juice of 1 lemon

                    1 tablespoon finely grated lemon zest

                    3 tablespoons olive oil

                    1 1/2 cups ricotta cheese (to make you own click here)

                    1 cup flat-leaf parsley leaves

                    sea salt and cracked black pepper

Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and set aside.

Cook the beans and peas in a saucepan of simmering water for 1-2 minutes. Drain and add to the pasta. Add the lemon juice and zest, oil, ricotta, parsley, salt, and pepper and toss well to combine. 

Makes 2 large or 4 small servings. 

 

                   

Adapted from Donna Hay.

Cucumber and Radish Salad with Dill

We're enjoying a sunny, warm weekend and springtime has made me feel like lightening things up. This salad is so crisp and refreshing, not to mention beautiful. I've never been big on radishes, but lately they speak my language. Or maybe I'm learning theirs? All of a sudden. Just like that. Radishes, I get you now and I'm so sorry for ignoring you for all of these years. Please accept my offer of friendship.

I have to say, these ingredients worked really well together. For some reason, the dill brings to mind the joy of eating outdoors. It's probably due to all of those times I've eaten potato salad outside on a hot day over the course of my life. In any case, eating this salad reminded me that I really like dill. In fact, I love it. And the lemons. Oh, the lemons. I just can't get enough of lemons at the moment. This recipe calls for feta, and I completely forgot to include it. Shocking, I know. I'll try it next time, but it was so good just like this. I tend to put cheese on anything and everything, so it's probably good for me to leave it out once in a while. As well, I was out of white wine vinegar, so I substituted a seasoned rice vinegar and it worked nicely.

                  1-2 cucumbers, halved lengthwise, seeded, and thinly sliced
                  2-3 large radishes, thinly sliced
                  zest and juice of 1 lemon
                  2 tablespoons seasoned rice vinegar
                  1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish
                  coarse salt and freshly ground pepper
                  1/4 cup plus 1 tablespoon olive oil

Put the cucumber, radish, and lemon zest in a medium bowl.

Whisk together the lemon juice, vinegar, and dill in another medium bowl; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.

Add vinaigrette to cucumber mixture; toss well. Garnish with dill. The salad can be refrigerated in an airtight container for up to 1 hour.

Makes 2 large or 4 small servings.

Adapted from Martha Stewart.

Garlic Mushrooms with Heirloom Tomatoes and Mozzarella

A fantastic new twist on an old standby. I have always loved (and at certain times in my life almost lived off of) Caprese salads. Sauteing mushrooms in olive oil with minced garlic just took this old favorite to a new level. This lunch took me less than ten minutes to throw together and I didn't want it to end as I carefully assembled the last perfect bite with my fork. The warm and flavorful mushrooms made this light meal a bit more filling, and tearing the mozzarella instead of slicing it added a wonderful texture. If you like Caprese and you like mushrooms - you're in for a treat.

                    small handful of Shiitake mushrooms
                    1 garlic clove, minced
                    1/2 cup torn fresh mozzarella pieces
                    1/2 cup halved heirloom cherry tomatoes
                    5-6 fresh basil leaves
                    1-2 tablespoons olive oil plus 1 tablespoon for drizzling
                    1 teaspoon balsamic vinegar
                    salt and pepper

Heat the 1-2 tablespoons of olive oil over medium heat. Add the minced garlic and saute until fragrant. Add the mushrooms and saute several minutes, then turn and saute another couple of minutes until they are golden brown.

Arrange mozzarella, basil, and tomatoes on a plate, and top with the mushrooms. Emulsify the teaspoon of balsamic with the remaining tablespoon of olive oil and drizzle over the salad.

Makes 1 serving.       

Curried Yellow Split Pea and Carrot Soup with Mint Yogurt

My favorite part of this perfectly light yet satisfying lunch was the mint yogurt. I know, I know. Some of you might be tiring of my incessant "minting", thinking to yourselves "there she goes again with the mint." Well, here's the thing. Mint and I are very close. However, I recognize that my affinity for this refreshingly bright and versatile little herb is not shared by all (or even most for that matter), so I promise to limit the frequency of mint-related recipes, insofar as I am able. And, in the case of this very tasty soup, you can omit the mint altogether if you'd prefer and go with another herb of your choice, or simply do plain yogurt, or even abort the yogurt portion completely. I won't be offended and would love to hear about any modifications or substitutions you make to any of the recipes you see here. May your visits here serve as a source of inspiration. Maybe inspiration to use mint more? Just kidding.

For the soup:
                    1 cup yellow split peas
                    1 1/2 tablespoons olive oil
                    1 medium onion, chopped
                    2 garlic cloves, chopped
                    1 teaspoon curry powder
                    1/4 teaspoon ground turmeric
                    2 carrots, peeled
                    1 teaspoon kosher salt
                    salt and pepper

For the topping:
                    1/2 cup plain yogurt
                    3 tablespoons chopped mint 

Cover the peas with enough hot water to cover by 1 inch in a large bowl. Let stand for 1 hour.

Heat the oil in a heavy, medium saucepan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic, curry, and turmeric and stir for 1 minute. Drain the peas and add them to the saucepan with 4 cups of water, the carrots, and salt. Bring to a boil. Reduce the heat and simmer until the peas are very tender, about an hour.

Puree the soup in a blender (in batches if necessary) until smooth. Season with salt and pepper to taste.

Stir the yogurt and mint together in a small bowl. Serve the soup with a spoonful of yogurt over the top.

Makes 4 servings.

Adapted from Jeanne Kelley, Blue Eggs and Yellow Tomatoes.    

Upland Cress Salad with Roasted Beets, Valencia Orange, and Chevre

I am guessing there's a good chance you may have never made a salad with Upland cress. This is because when I did a basic recipe search on this lesser known and quite beautiful green, it yielded virtually no results. Well, maybe a few, but honestly... they were nothing to speak of. Because the cress has a lively flavor full of spice and pepper, the sweetness of the orange seemed like a nice way to bring some balance to the dish. I roasted some beets, whisked up an orange vinaigrette, and fell in love. The weather has warmed up a bit (temporarily at least), and I'm so excited to reinvent myself saladwise. I think I've hit a wall in terms of my standard: greens, cherry tomatoes, avocado, various nut and/or cheese with a basic vinaigrette. Although that simple salad has served me well, it's time to get creative and celebrate the range of flavors in season right now. Upland cress has inspired me while carving itself out a new little piece of my heart.

                    1 bunch Upland cress
                    1 large or 2 smaller Valencia oranges, peel and white pith removed, sliced, then quartered
                    2 medium beets, roasted, sliced, then chopped to your liking
                    1/4 cup chevre
                    orange vinaigrette

First prepare the beets by poking them several times with a fork, wrapping them in foil, and roasting in the oven at 425 for about an hour or until the hardness resembles a baked potato. While the beets are roasting, wash and clean the greens well, and trim stems to your liking (I trimmed off the bottom third). Gently toss the cress with the oranges, beets and vinaigrette. Top with the chevre.

For the Orange Vinaigrette:
                    6 tablespoons olive oil
                    2 tablespoons white wine vinegar
                    1 tablespoon orange juice
                    a couple of grinds of pepper
                    a couple of grinds of salt

Whisk together all ingredients in a small bowl.

Makes two large or four small servings.

Baked Eggs with Two Kales

What you see here, is yet another way for me to get my weekend eggs on. Baked eggs might be my new favorite breakfast food. Like with omelettes or frittatas, the options are limitless with this very tasty and easy dish. The egg's versatility never ceases to amaze me. And the horror of now knowing that I've missed out on the delight of baked eggs for so many years. Well, I don't even know what to say. Thank God it's behind me now.

What you see here, are several layers - the first: toasted whole grain triangles, the second: green and red kale leaves, and the third: three eggs cracked into little "nests" between the leaves. Any number of greens could be substituted here. Spinach, escarole, chard. Whatever sounds good to you (or whatever you happen to have picked up at the market) will most likely work. I chose to use individual stoneware plates, but you could also do family style in a bigger baking dish instead. Either way, these are great because they all come out at the same time, and you don't have to worry about someone's eggs (yours) sitting on the counter while you finish cooking someone else's.

                    1 tablespoon olive oil

                    1 small clove garlic, minced

                    1/2 bunch red kale, washed, stemmed, and torn into leaves

                    1/2 bunch green kale, washed, stemmed, and torn into leaves

                    salt and freshly ground black pepper

                    1-2 slices whole grain bread, cut into small triangles

                    butter for greasing the plate(s) and buttering the bread

                    6 large eggs

                    2 tablespoons cup creme fraiche (or heavy whipping cream)

                    1/2 cup freshly grated Parmigiano-Reggiano 

Preheat the oven to 400 degrees. Heat the olive oil in a skillet over medium heat, and when it shimmers, add the garlic. Cook the garlic until fragrant and golden, about 3 minutes, then add the green kale (which will take a bit longer to wilt than the red). Reduce the heat to medium, add a pinch of salt and a few turns of freshly ground pepper, and cook, stirring occasionally, for a couple of minutes. Then add the red kale, and continue to cook and stir until the leaves are just wilted. Transfer the kale to a bowl to cool (it does not need to cool completely before you proceed, but you don't want it so hot it will start cooking the eggs before they get into the oven).

Toast the triangles in a toaster oven (or the slices before cutting if you're using a toaster) and butter them as they are done.

Lightly butter two oven-safe plates or a baking dish large enough to hold the toasted triangles in one layer. Arrange them on the bottom of the dish(es) and evenly scatter the wilted kale over the top, making rough little nests to hold the eggs in place. Crack the eggs into the kale nests and season them with salt and pepper. Drizzle a tablespoon creme fraiche or whipping cream  (or two if using one dish)

over the dishes. Sprinkle with grated Parmesan and set on the lowest shelf of the oven. Cook until the whites are just set but the yolks are still runny, about 12 to 15 minutes. Serve immediately.

Makes 2 servings.
 

Adapted from Marc Meyer and Peter Meehan, Brunch: 100 Recipes from Five Points Restaurant.            

Teensy Weensy Vegetable Frittatas with Parmesan

 

How delightful are these little guys? I mean, really. Aren't they just oozing with charm? I had to gasp for air upon spotting them over at What's Gaby Cooking. Frittatas baked in a muffin tin. How brilliant! These inspire me to...have a picnic at the beach (or on the grass in our yard), host a beautiful brunch, and/or keep some in the fridge for a quick and easy breakfast a la "grab 'n go". Not only are they perfectly dreamy, they're quite practical as well. Making these clever gems was as easy as dicing up some veggies and beating some eggs. Bonus: they're perfect for those vegetables in the fridge that would love to be able to say they did something with their lives. Just throw in whatever you've got. I can't wait to make some with chiles serranos and cheddar cheese, two ingredients I'm never without.

                    1 red bell pepper, diced

                    1 yellow bell pepper, diced
                    1 zucchini, diced
                    1 small onion, diced
                    2 tablespoons olive oil

                    1 cup Parmesan cheese

                    10 eggs
                    2 tbsp chives
                    salt and pepper to taste

Preheat oven to 350 degrees. In a large 10 inch skillet heat the olive oil over medium high heat. Saute the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sauteed vegetables to individual muffin molds.

In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives. Fill the remaining area in the muffin tin with the egg and stir the ingredients together.  Sprinkle the top with the Parmesan cheese. Bake in the oven for 10-12 minutes until the eggs are completely set. Serve warm or cold. 

Makes twelve miniature frittatas.

From Gaby Dalkin, What's Gaby Cooking.

Leek and Asiago Tart

 

Leeks. Asiago. Puff pastry. (Sigh).  Lately I've had an itch to bake, and I must say that I enjoy savory baked goods equally as much as sweet ones. If presented with the choice of a warm, fresh scone (of any kind) and a quiche or savory tart (of any kind)...I might just die of indecision. Really. After a few moments I might break a sweat, panic, wonder what in the world I'm going to do, fear regretting my decision, and then spend the rest of the day wondering if I ought to have chosen the other one. But I digress....

There was no indecision here. The leeks at the market spoke to me, and I knew what I had to do: buy puff pastry! I had never worked with it before, and am excited to make my own someday. However, this recipe called for pre-made so I swallowed my pride and headed to the terrible and dreaded land of frozen foods. Until I get a little more familiar with this pastry dough business, I have accepted it and am thinking of it as an interim surrendering of sorts. 

The tart was fantastic. In lieu of Parmesan, I substituted Asiago and omitted the olives and brie from the original recipe. This is a great way to celebrate that underutilized allium - the leek!

          

                    2-3 large leeks, white and pale-green parts only

                    1 tablespoon unsalted butter

                    2 tablespoons extra-virgin olive oil

                    Coarse salt

                    1 teaspoon finely chopped fresh thyme

                    1 box (14 ounces) frozen puff pastry, thawed

                    1 large egg beaten with 1 tablespoon water

                    1/4 cup freshly grated Asiago cheese

  

Cut crosswise into 1 1/2-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips  Rinse well, and drain; set aside.

Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.

Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Asiago. Refrigerate 30 minutes.

Preheat oven to 375. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.

Remove tart from oven and using an offset spatula, slide tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

Serves 4 as an appetizer.

Adapted from Marta Stewart Living, April 2007.

Midday Meal: Cannellini Beans and Tuscan Kale

Lunchtime! After taking inventory of the refrigerator's contents, I settled on making use of some leftover cannellini beans and a bunch of beautiful Tuscan kale we picked up from the farmers' market Sunday. Inspired by Heidi Swanson's "Giant Crusty and Creamy White Beans" recipe from her book Super Natural Cooking, but short on time (and not feeling the whole buttery sauteed onions and garlic bit), I first lightly browned the beans in a pan with some olive oil, salt and pepper, and then threw in the kale. The beans had some great texture and a drizzle of olive oil and some freshly grated parmesan were all this quick lunch needed to feel special and yummy. Quick, easy, satisfying.

Spicy Green Coconut Curry with Tofu

I've been feeling in the mood for a delicious green curry for some time now. Yesterday afternoon, as I was poking around having a look, the can of coconut milk in the pantry was imploring, "Please...for the love of God, Shawn. We can't take this darkness and isolation any longer." At least that's what I thought I heard it say when I looked at it tenderly. And so it was done. That's the softy side of me. I give in to the voices inside my head more often than I'd like to admit. James and I headed to Seaside to pick up some extra firm tofu, peanuts, and a few other goodies.

What I love about this dish is that it comes together so effortlessly, and you can add or subtract ingredients depending on what your tummy desires (or what you happen to have on hand). I wouldn't skimp on the peanuts, however, although you can certainly try something else, like slivered almonds. They add a fabulous contrasting texture that compliments the tofu nicely. Of course, throw in some other vegetables from the fridge that may need to be used or a little yard bird if you're not into tofu to mix things up a bit.

          2 tablespoons safflower (or peanut) oil
          1 small onion, thinly sliced
          1 clove garlic, minced
          2-3 serrano chiles, minced (depending on your courage)
          2 1/2 teaspoons green curry paste (someday I'll make my own...)
          3/4 cup unsweetened coconut milk
          1/2 cup vegetable broth (I like low-sodium, but it's your choice)
          1 tablespoon tamari (soy)
          1/2 tablespoon mirin (rice wine)
          1/2 teaspoon toasted sesame oil
          1/4 cup cilantro leaves and stems, chopped
                  
          1 package extra-firm tofu
          1/4 cup cilantro leaves, coarsely chopped
          2 tablespoons roasted peanuts, chopped

Drain the tofu and cut it lengthwise through the middle to make two 1/2-inch thick sheets. Cook over medium-high for a few minutes with 1 tablespoon of the oil in a heavy skillet (we like our ridged grill pan for better browning). Then flip and cook for another couple of minutes until golden. Let cool, cut into smaller squares and set aside.

Heat the other tablespoon of oil in a wok or large, heavy saucepan. Add the onion, garlic, and chiles and stir fry for a minute or two. Stir in the curry paste, coconut milk, broth, tamari, mirin, sesame oil and cilantro, and simmer for five minutes. Add the tofu and simmer a little longer, until heated through.

Serve over rice. Garnish with cilantro leaves and peanuts.
                  
Makes 2-3 servings.

Inspired by Vegetarian Cooking For Everyone, Deborah Madison

Brown Rice Medley with Winter Greens

Last night when Dan asked me what we were making for dinner, I thought "Alright, Trader Joe's Brown Rice Medley. Now that you've cajoled me into throwing you into my shopping cart with your colorful alluring ways, let's give this a whirl and see what you've got." And the medley did not disappoint. He had been waiting all week for his moment to shine, after all. The mix is a combination of long grain brown rice, barley, and daikon radish seed. I decided on using some kale and collards from the fridge, and Dan got right to work on making tofu matchsticks. Finished with a poached egg on top, the meal was satisfying and delightful.

                         1 cup Trader Joe's Brown Rice Medley
                         8 1/2 cups water
                         2 teaspoon fine grain sea salt
                         1/2 bunch kale, coarsely chopped or torn
                         1/2 bunch collards, coarsley chopped or torn
                         1 tablespoon toasted sesame oil
                      
                         1 package extra firm tofu
                         1 tablespoon sesame oil
                      
                         2 poached eggs
                         salt and pepper to taste
                      
Rinse and drain the rice. Combine rice, 2 1/2 cups water, and 1 teaspoon salt in medium saucepan and bring to a boil over high heat. Cover, and simmer 35 minutes or until the water is absorbed. Remove from heat and let stand for 10 minutes.  

Bring 6 cups water to a gentle boil. Add rinsed collards and 1/2 teaspoon salt. Cook, stirring occasionally over medium-low heat for 3-5 minutes until collards begin to soften. Add kale and cook for 5 minutes more. Remove from heat when greens are at their greenest. Drain well and toss with sesame oil.

To make Heidi Swanson's tofu matchsticks: Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cut crosswise into matchsticks (see photo). Repeat with the remaining sheets.

Add greens to rice medley and combine well. Serve matchsticks over rice and greens and top with a poached egg.

Makes 2 servings.

Grilled Eggplant Open-Faced Sandwich with Smoked Gouda

Did someone say open-faced sandwich? I'm in. I am a complete sucker for the things. Not only are they so much more beautiful and enticing than the typical sandwich, but the flavors and textures of the contents are allowed to stand out in all their glory, rather than live a life of oppression by bread. Don't get me wrong...I love a good sandwich as much as the next person for reasons of practicality and variety, mainly. But these beauties steal my heart any day of the week. Throw eggplant, smoked gouda and tomatoes into the mix and it's a party in your mouth.

So last night, when we were standing around wondering what to do with the eggplant I picked up at the store (not the easiest vegetable to plan a mean around), and we needed something quick and easy - voila! Open-faced grilled eggplant sandwiches sounded perfect. And they were. Dan made a quick run to Seaside Market and called to tell me what the bread options were. I was hoping for a rustic, country-style loaf, but in that way that life has of surprising you with something even better than what you had in mind, I decided on the black olive when presented with the options. Now I'm normally not a black olive kind of person; in fact, I'm a bit of an olive snob (gasp!). But, I was intrigued since we were going for smoky gouda smothered eggplant slices with tomatoes and parsley and it sounded like it might be a fit. I took the chance - and it payed off. The flavor combination was superb!

During the summer, we would have grilled these on an actual grill, but since we've had 8 INCHES OF RAIN IN SAN DIEGO THIS WEEK, our ridged grill pan and broiler fit the bill.

                           2 cups tomatoes on the vine, chopped

                           1/4 cup fresh flat-leaf parsley, finely chopped

                           1/2 cup plus 2 tablespoons extra-virgin olive oil

                           1 tablespoon white-wine vinegar

                           1/4 teaspoon black pepper

                           1/2 teaspoon salt

                           smoked gouda, thinly sliced
                           4 slices country-style bread (from a fresh loaf)
                           1 eggplant (sliced lengthwise into 1/2" slices)

Heat grill (or grill pan) over medium heat. While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 1/4 teaspoon salt in a medium bowl.

With a cheese plane or vegetable peeler, shave cheese into thin slices.

Brush bread on both sides with 1 tablespoon oil per slice.

Trim off top and bottom of each eggplant, then cut 4 slices lengthwise from center eggplant. Brush sides with 3 tablespoons oil (total) and sprinkle with remaining salt.

Lightly oil grill rack, then grill eggplant slices, turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.

Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered until cheese begins to melt, about 1 minute. Arrange eggplant slices over bread. Then spoon the tomato mixture over the top.

Makes 2-4 servings.

Inspired by recipe from Gourmet, May 2006.