Kale with Apples, Currants, and Warm Pancetta Vinaigrette

Serves 2

4 ounces (110 grams) pancetta, cut into 1/4-inch cubes
1 small bunch Lacinato kale
2 tablespoons olive oil, divided
1 small shallot, finely minced (1/4 cup or 40 grams)
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/2 apple, unpeeled and diced (I like something tart and crisp, like Pink Lady or Granny Smith)
1/4 cup (35 grams) dried currants
2 teaspoons freshly squeezed lemon juice (from 1/2 a small lemon)
Shaved Parmesan, for finishing

Add the pancetta to a large sauté pan set over medium-low heat. Cook until brown and most of the fat has rendered, about 10 minutes.

While the pancetta cooks, wash the kale, remove the tough inner ribs, and cut into 1-inch ribbons.

Once the pancetta is brown, add 1 tablespoon olive oil and the shallots and cook 5 to 7 minutes, or until the shallots are golden around the edges and cooked through.

Remove the pan from the heat and whisk in the remaining 1 tablespoon olive oil, mustard, and red wine vinegar.

Pour the warm vinaigrette over the kale. Add the apples, currants, and lemon juice. Toss to combine. Use a vegetable peeler to shave large, thin wisps of Parmesan over the salad to finish.

Baked Summer Squash

Serves 6

2 pounds summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
1/2 teaspoon flaked salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil.

In a small bowl, combine the bread crumbs, Parmesan, salt and pepper. Arrange the squash rounds in a 9-x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.

Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.

Mini Spinach Quiches with Flax Crust

Makes 6 mini quiches

In recent years, quiche has made an appearance at every family holiday. It started out as a way to serve a substantial vegetarian main dish but has turned into a tradition. If I’m having people over for breakfast, quiche is my first go-to recipe. Using flaxseed meal instead of traditional piecrust is a fun way to add a bit of crunch to the quiches.

For the crust:1 1/4 cups (125 g) flaxseed meal
1 large egg white
1 tablespoon (15 ml) olive oil
1 teaspoon honey

For the filling:4 large eggs
1 1/2 cups (360 ml) 2% or whole milk
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups (40 to 50 g) loosely packed spinach, chopped
3/4 cup (68 g) shredded fontina

Preheat the oven to 375°F (190°C, or gas mark 5). Line a jumbo 6-cup muffin pan with paper liners.

To make the crust: In a medium bowl, combine the flaxseed meal, egg white, olive oil, and honey. Divide the mixture among the muffin cups and press into the bottom and sides. Bake for 15 to 18 minutes, until crisp and golden. Let cool slightly.

To make the filling: Whisk together the eggs, milk, garlic powder, salt, and pepper. Divide the spinach among the cooled crusts. Sprinkle 
2 tablespoons (11 g) of the cheese over the spinach. Finally, pour the egg 
mixture over the spinach and cheese.

Return to the oven and bake for 20 to 25 minutes, until the egg mixture is set and puffed. Serve immediately.

Recipe Notes

• Because of the crisp nature of this crust, it’s easier to manage in the smaller servings. This quiche could be made in a 9-inch (23-cm) pie pan, but solid pieces that hold together may be hard to cut.

One-Pot Mediterranean Orzo Pasta

Serves 4 to 6

2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 1/2 cups orzo
4 cups vegetable broth
1 cup feta cheese, plus additional for serving
1 cup marinated artichokes, drained and roughly chopped
1/4 cup pitted kalamata olives, finely chopped, plus additional for serving
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
1 cup parsley, minced
1/4 cup toasted pine nuts (optional)
Salt and pepper to taste 

In a high-sided 10-inch skillet or Dutch oven, warm the olive oil over medium-high heat. Stir in the onion and sauté until beginning to soften, about 5 minutes. Add the garlic and orzo, and cook for an additional 3 minutes, stirring often. Add the vegetable broth and bring to a boil. Reduce heat and simmer, stirring frequently (make sure the orzo doesn't stick to the bottom of the pan). Continue cooking until the orzo is al dente and suspended into a thick, creamy broth, 10 to 15 minutes (depending on your brand of orzo).

Add the feta cheese, artichokes, olives, sun-dried tomatoes, and parsley, and stir until well combined. Season to taste with salt and pepper. Serve each dish with pine nuts and additional olives and feta cheese sprinkled on top.

Chili with Pasta and Cheddar

Serves 6 to 8

4 tablespoons olive oil, divided
1 pound ground beef
1 yellow onion, diced
2 stalks celery, diced
2 large carrots, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 28-ounce can diced tomatoes
1 14-ounce can tomato sauce
2 tablespoons chili powder, divided
2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 bay leaf
Kosher salt
Freshly-cracked black pepper
1/2 cup fresh cilantro, minced
1 16-ounce can red kidney beans
2 cups frozen corn kernels

To serve:
Aged sharp Wisconsin cheddar cheese, shredded
1 pound fusilli pasta

In a heavy-bottomed stock pot or Dutch oven, heat 2 tablespoons of the olive oil. Add the ground beef and season with salt and pepper. Stir often to break up the meat and cook until the meat is browned and cooked through, about 8 minutes. Scoop out the beef with a slotted spoon and transfer to a bowl.

Heat another 2 tablespoons of olive oil in the same stock pot. Add in chopped onions and cook 10 minutes until translucent. Add in celery and carrots, season with salt and pepper to taste, and cook another 5 minutes. Add in peppers and cook another 10 minutes, stirring occasionally.

Stir in tomatoes, tomato sauce, 1 1/2 tablespoons chili powder, cumin, coriander, cayenne pepper, and bay leaf, then return the browned meat to the pot. Bring to a boil, then turn down heat to a simmer, cover, and cook for 2 hours.

Stir in cilantro, corn, beans, and 1/2 tablespoon chili powder and continue to cook until the corn and beans are heated through, about 20 minutes. Taste and correct the seasoning as needed.

Cook the pasta in boiling water until al dente and serve on plates with the chili spooned over top and a generous heap of freshly grated sharp cheddar (preferably from Wisconsin). Leftover chili will keep for up to 5 days or frozen for up to 3 months.

Sweet Potato, Ricotta & Arugula Flatbread

Serves 8 to 16 as an appetizer or 4 as a light dinner

1 pound pizza dough, store-bought or homemade
1 medium sweet potato (roughly 10 ounces)
1 cup ricotta
2 teaspoons fresh thyme
1 cup grated Parmesan cheese, loosely packed
2 ounces arugula (2 big handfuls)
Salt and pepper

Preheat the oven to 550°F. If you have a baking stone, set it in the oven now.

Use your hands to gently press the pizza dough into a large oval. If the doughstarts to spring back, let it rest for a few minutes and then try again. I prefer to roll the dough on top of a piece of parchment paper to make it easier to shuttle the pizza into the oven.

Peel the sweet potato and slice it into thin 1/8" coins (or use a mandoline). Toss the coins with a little olive oil in a small bowl and set aside. In another bowl, mix the thyme into the ricotta.

Spread the ricotta mixture across the top of the dough. Arrange the sweet potato coins in slightly overlapping layers on top. (Make sure the layers don't overlap too much or the sweet potatoes might not cook through where they touch.) Sprinkle the entire surface with a little salt.

Bake for 5 minutes directly on the baking stone or on a baking sheet. Rotate the flatbread, then bake for another 4 to 5 minutes, until the edges of the bread are deeply golden and the sweet potatoes are soft. Sprinkle the cheese on top and bake for one more minute.

As soon as you take the flatbread out of the oven, scatter the arugula over top. Let it stand for a few minutes before cutting so the arugula wilts a little. Slice and serve either warm or room temperature.

Vegetarian Dduk Gook (Korean Rice Cake Soup)

Serves 4

For broth
6 cups water
1/4 pound Korean radish or daikon, sliced
1 small onion, chopped
1 large carrot, chopped
6-inch strip kombu

For soup
1 pound dduk (oval rice cakes), soaked in water overnight or at least 2 hours
3 scallions, coarsely chopped
1 egg, beaten
2 sheets roasted seaweed
Black pepper

To make broth
Combine broth ingredients in a large pot. Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes. Strain.

To make soup
Bring broth to a simmer. Add dduk and simmer for 20 minutes.

In a small bowl, combine scallions and egg. Add to the pot and stir until distributed.

Tear and crumble seaweed into the pot and stir until combined.

Serve hot. Garnish with black pepper to taste.

Homemade Thin Crust Pizza

Makes two 10-inch pizzas

For the dough:
3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons salt

For the toppings:
For the base, classic red sauce or a white sauce, a thin spread of ricotta cheese, or a simple brush of olive oil
For toppings, sauteed onions, red peppers, mushrooms, cooked sausage, or bacon
For cheese, one or a combination of the following: mozzarella, provolone, parmesan, fontina, romano, and asiago

Set the oven to 500°F or as hot as it will go and let it heat for at least a half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now.

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you've formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it is smooth.

If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to three days.

Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.

When ready to make the pizza, tear off two pieces of parchment paper roughly 12-inches wide. Divide the dough in two with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.

Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about 1/4 of an inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

The dough will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking.

Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.

Using a bread peel or the backside of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, bake the pizza right on the baking sheet.

Bake for about 5 minutes and then rotate the pizza, removing the parchment from under the pizza as you do so. Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.

Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking second pizza.

Let both pizzas cool for about five minutes before slicing and serving.

Grilled Zucchini Boats

Serves 2 to 4 as a main dish

4 medium zucchini, halved and scooped
1 tablespoon olive oil
1/2 white onion, diced
1 jalapeño pepper, seeded and diced
1 pound ground beef
1 teaspoon ground cumin
1/2 cup salsa
1 cup grated cheddar cheese
Salt and pepper
Fresh cilantro, to garnish

Preheat grill to medium-high heat.

Halve the zucchini lengthwise and use a small spoon to scoop out seeds in the middle. Be sure to leave about 1/4 inch of flesh around the outside of the zucchini so they have some structure to them.

In a medium or large skillet, warm a drizzle of olive oil over medium-high heat. Add the onions and peppers, and cook until the veggies soften, 3 to 4 minutes. Season the vegetables with a pinch of salt and pepper.

Add ground beef and cumin to the pan with the vegetables. Cook until the beef is browned and cooked through. Add the salsa and stir to combine.

After beef is completely cooked through, remove the skillet from heat and stir in cheddar cheese.

Divide the beef filling between the zucchini. Place the zucchini on the grill and let them grill for 6 to 7 minutes until the zucchini are cooked but still have some structure to them. If you cook them too long, they will turn mushy.

Remove the boats from the grill with tongs and garnish with fresh cilantro and maybe an extra sprinkle of grated cheese. Serve these while they are warm!

Recipe Notes

• Some people like to add the scooped out zucchini back into the filling. I find that this waters down the filling too much. If you want to save the zucchini filling, you can use it later in a zucchini bread or another recipe.
• If you don't have a grill, no worries! These bake beautifully as well. Bake them at 350°F for about 10 minutes.

Cold Lentil Salad with Cucumbers and Olives

Serves 6 to 8

2 cups French lentils
2 garlic cloves, smashed
2 bay leaves
1/2 tablespoon whole grain mustard
1/2 teaspoon salt
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
2 medium cucumbers, chopped into 1/2-inch pieces
1 cup pitted kalamata olives, roughly chopped
3/4 cup loosely packed fresh mint, roughly chopped
1 cup ricotta or feta cheese

Combine the lentils, garlic, and bay leaves in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 15 minutes. Drain the water and pull out the garlic and bay leaves. Refrigerate until cold.

While the lentil are chilling, make the vinaigrette. In a small bowl, whisk together the mustard, salt, and vinegar. Drizzle in the olive oil, whisking constantly until the dressing has emulsified.

Combine the lentils, cucumbers, olives, and mint in a large bowl. Pour over the vinaigrette and toss to evenly coat. Dot with ricotta or crumbled feta just before serving.

Recipe Notes

• If you are planning to eat the salad throughout the week, wait until before serving each day to add the mint.

Sweet Corn & Goat Cheese Stuffed Peppers

Serves 4 to 5

2 ears fresh sweet corn
2 teaspoons olive oil
1 teaspoon smoked paprika
1/4 cup diced red onion
4 ounces goat cheese, softened
2 to 3 tablespoons plain yogurt
1/4 teaspoon salt
3 tablespoons chopped cilantro, plus extra for topping
1/2 cup cooked millet or quinoa
4 to 5 mild chile peppers such as Anaheim or poblano (see Recipe Note)

Prepare a grill. Shuck and remove the silk from the sweet corn. Rub the ears with olive oil and smoked paprika. Cook on the grill until the corn is charred, turning occasionally. Let the corn cool enough to handle, then remove kernels.

In a food processor, pulse the onion into small pieces. Add the goat cheese, yogurt, and salt. Pulse the mixture, scraping down sides as needed, until combined and goat cheese is smooth. Add corn kernels and cilantro, and pulse 3 to 4 times until the mixture is just combined but kernels are still mostly intact. Transfer to a mixing bowl and stir in cooked grain.

Slice the peppers lengthwise and remove seeds. Divide the corn mixture equally between the peppers. Grill the stuffed peppers over low, indirect heat and until they are warmed through, 6 to 8 minutes. Move the peppers to medium, direct heat and continue to cook until peppers are charred, 2 to 3 minutes. Serve with a sprinkle of cilantro and favorite hot sauce if desired.

Recipe Notes

• Some chiles can still be a bit spicy, if no spice is desired, use small bell peppers instead.

Gluten Free Cherry Walnut Oatmeal Cookies!

Makes about 2 dozen cookies

1/2 cup brown rice flour
1/2 cup sweet rice flour
1/4 cup tapioca flour
1/2 cup potato starch
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground all spice
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup packed light brown sugar
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups gluten free oats
1 cup dried cherries
1 cup chopped walnuts or pecans

Preheat oven to 375. Line 2 baking sheets with parchment paper. In a medium bowl, combined the brown rice flour, sweet rice flour, tapioca flour, potato starch, cinnamon, nutmeg, ginger, allspice, xanthan gum, baking soda, and salt. Stir to fully combine. 

Using an electric mixer on medium speed, cream together the butter and sugars. Then beat in the egg and vanilla. Gradually add the dry ingredients to make a thick dough, stir in the oats, cherries and nuts just until combined.

Drop 1/4 cup full mounds onto the lined pans. Bake for 10-12 minutes (they will seem a little under done). Let cool on the pan for 5 more minutes (they cook a bit more here). Transfer to wire racks and let cool completely.

LOW-CARB EASY INDIAN SCRAMBLED EGGS!

Indian-Style Scrambled Eggs (Egg Bhurji)

Serves 2

1 tablespoon neutral cooking oil, such as canola
1/2 teaspoon brown or yellow mustard seeds
1 medium onion, diced finely
1 1/2-inch piece ginger, peeled and finely chopped
1 small green bird’s eye chili, finely sliced
1 large tomato, chopped
1/8 teaspoon ground turmeric (optional)
4 large eggs, lightly beaten
Small handful fresh cilantro, to garnish
Salt and pepper, to taste

Heat the oil in a skillet and add the mustard seeds. When the seeds start to splutter, about 30 seconds, add the onion. Sauté for 3 to 4 minutes, until just beginning to soften.

Add the ginger and green chili to the onion. Sauté for about 30 seconds, then add the chopped tomato and turmeric (if using). Cook together for two to three minutes, until the tomato is just beginning to break down. Turn down the heat to medium low.

Stir the eggs into this mixture. Cook, stirring occasionally, until creamy curds form, similar to scrambled eggs. Stir in the fresh cilantro.

Season to taste with salt and pepper and serve.