potato galette

If your family is anything like mine, there are some parts of a holiday menu that are nonnegotiable - certain staples that better show up on the buffet line or protests will fly. We're certainly not all that original in our house. In fact, we even repeat quite a few items from our Thanksgiving line-up on the Christmas menu - certain side dishes are are just too special to enjoy throughout the year but totally worthy of savoring on that special day in both November and December.

That being said, it's always fun to throw in one or two new dishes on those special occasions - to not only enjoy the hunt for the perfect recipe(s) in the days leading up to the big event but also mix up that predictable buffet line. And this, my friends, was this year's Christmas addition.

Super easy to throw together, it may just be the perfect galette technique. It came together in minutes and tasted amazing. The perfect combination. In fact, it was too good to wait until the next holiday to make and will most definitely be making a follow-up appearance in my kitchen in the very near future.

Potato Galette
Yield 6-8 servings

2 1/2 pounds (5-6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick using a mandoline slicer to ensure even thinness
5 tablespoon unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chopped, fresh rosemary leaves (optional)

Adjust the oven rack to the lowest position and preheat the oven to 450°.

Place the potato slices in a large bowl and fill with cold water. Using your hands, swirl to remove the excess starch then drain in a colander. Spread the slices onto kitchen towels and dry thoroughly.

In a large bowl, whisk together 4 tablespoons butter, cornstarch, salt, pepper, and rosemary. Add the dried potatoes and toss until thoroughly coated. Place the remaining tablespoon butter in a large heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place one potato slice in the center of the skillet then overlap slices in a circle around the center slice followed by outer circles of overlapping slices. Gently place remaining sliced potatoes on top of the first layer, arranging for uniform thickness. 

Place the skillet over medium-high heat and cook until sizzling and potatoes around the edge of the skillet start to turn translucent, about 5 minutes. Spray a 12-inch square of foil with nonstick cooking spray then place the foil, sprayed side down, on top of the potatoes. Place a 9-inch cake pan on top of the foil and fill with two cups of pie weights or dry beans. Firmly press down on the cake pan to compress the potatoes. Transfer the skillet to the oven and bake for 20 minutes. 

Remove the cake pan and foil from the skillet. Continue to cook until the potatoes are tender when a paring knife is inserted in the center, about 20-25 minutes. Return the skillet to medium heat on the stove-top and cook, gently shaking pan until the galette releases from the sides of the pan, 2-3 minutes. 

Off the heat, place a cutting board over the skillet. Carefully invert the skillet and board together and lift the skillet off the galette. Using a serrated knife, gently cut into wedges and serve immediately.

From America's Test Kitchen 

spaghetti squash with pomodoro sauce

I think it's probably safe to say that when most people - myself included - think of fall squash, butternut and acorn are likely the first varieties that come to mind. But, my friends, it would be a tragedy to not consider further and spend some time exploring the wonder that is spaghetti squash. Whether you're one who is hoping to sample another of this season's fresh goodies...or are simply looking to cut back a little on the refined grains in your diet...spaghetti squash is a delightful option.

As is, this recipe has been a fall go-to for me for a few years now. This time around, though, I decided to make a little addition to the sauce in the form of sliced mushrooms. Conclusion? You can't go wrong with either version. And, as a bonus, that little dash of red pepper flakes offers the perfect little kick to combat those quickly dropping temperatures from the inside out. Brrr y'all!

Spaghetti Squash with Pomodoro Sauce
Yield: 4 servings

1 spaghetti squash (about 1 1/2 pounds)
extra virgin olive oil
1 small onion, finely chopped
1 cup white button mushrooms, sliced (optional)
2 garlic cloves, peeled and minced
3 tablespoons tomato paste
1 tablespoon dry white wine
1 28-ounce can whole or diced tomatoes in their juice
2 teaspoons dried Italian seasonings
1/2 teaspoon red pepper flakes
fresh basil or parsley

Preheat the oven to 375°F.

Halve the squash lengthwise and scoop out the seeds. Cover a baking sheet with aluminum foil and lightly coat the oil with olive oil. Position the squash halves, flesh side down, on the sheet. Bake for 35-40 minutes or until you can easily pierce the shell with a fork.

While the squash bakes, heat 2 tablespoons oil over medium heat in a large sauce pan. Add the onion and mushrooms and saute until lightly browned, about 5 minutes. Add the garlic and saute an additional minutes, stirring often to ensure the garlic doesn't burn. Add the tomato paste and stir to coat, about 30 seconds. Carefully add the wine, working quickly to scrape the bottom of the pan free of residue. Add the tomatoes, seasonings, and red pepper flakes, stirring to mix. Cover and simmer over medium-low heat for 30 minutes. 

Remove the squash from the oven. Scrape crosswise to remove the strands from the shell. Plate and pour sauce over the squash. Garnish with fresh herbs.

Adapted from Epicurious 

sweet potato, lentil, and goat cheese salad

As the calender changes from summer to fall, bringing with it cooler temperatures, earlier sunsets, and discussions about the ridiculously early Christmas decorations that already fill the stores, I feel like most people inevitably say goodbye to the light fare of summer and welcome in a season of heavier, richer foods. But, it doesn't have to be that way. Take this salad, for example. Blending the fall-friendly flavor of roasted sweet potatoes with nutritious lentils, guilt-free arugula, and just a smidgen of creamy goat cheese - its the ideal way to hold on to the refreshing meals of summertime while still embracing one of Autumn's most beloved harvests.



This recipe was made in honor of ONE's ongoing sweet potato campaign. Please be sure to check out their tumblr for a delightful collection of yummy recipes.

Sweet Potato, Lentil, and Goat Cheese Salad
Yield: 6 as an appetizer, 3 as a main

3/4 cup green lentils
6 cups cubed sweet potato, 3-5 sweet potatoes depending on size
3 tablespoon extra virgin olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika or Hungarian paprika
1/2 teaspoon coarse salt
2 large bunches arugula (about 4 cups)
1 cup soft crumbled goat cheese, divided
1 tablespoon red wine vinegar, plus additional to taste

Preheat the oven to 400°F. Toss the sweet potatoes with 2 tablespoons oil, cumin, paprika, and salt. Arrange in a single layer on a lined baking sheet and roast for 20 minutes. Flip the pieces and roast for an additional 10-15 minutes or until tender. Cool and set aside.

Meanwhile, soak the lentils for 10 minutes in a small bowl, then drain. In a large pot, cook the lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water than drain and cool.

Combine the lentils, sweet potatoes, any accumulated oil from pan, arugula, half of the goat cheese, vinegar, and 1 tablespoon oil. Season with salt and pepper and additional vinegar if desired. Divide among plates and sprinkle with remaining goat cheese.

Adapted from Smitten Kitchen

roasted vegetables with quinoa and goat cheese

In case I haven't mentioned it before, I have a slight obsession with roasted veggies. I can't help it...something magical just happens when you toss fresh produce with oil and seasonings and throw them in a hot oven to caramelize. Spring and summer = asparagus, summer squash, eggplant, tomatoes, and peppers. Autumn and winter = sweet potatoes, butternut squash, acorn squash, pumpkin, and Brussels sprouts. i.e. Whatever the farmers' market is selling.

After another quick trip to PA to see my sister and pick up a certain Italian Plum bridesmaid dress from my seamstress this weekend, I came home with a car full of locally-grown Lancaster produce. Wanting something light to showcase the fresh veggies, this dish accomplished just that.

Oh, and goat cheese? Another obsession.

Roasted Vegetables with Quinoa and Goat Cheese
Yield 4 servings

2 cups quinoa, uncooked
4 cups water (I use broth for extra flavor)
2 medium zucchini, cut into bite-size chunks
1 large red bell pepper, seeds and membrane removed and cut into bite-size chunks
1 cup sliced button mushrooms
extra virgin olive oil
1 1/2 tablespoons Italian seasonings
salt and pepper
3 ounces goat cheese, crumbled into pea-size bites

Preheat the oven to 425°.

In a fine sieve, rinse the quinoa under cold running water. Drain fully. In a large pot, bring the water or broth to boil. Reduce the heat to low, carefully pour in the quinoa, and cover the pot. Cook until the liquid is fully absorbed, 20-25 minutes.

Meanwhile, add the vegetables to a large bowl. Add a heavy drizzle of oil, Italian seasonings, and salt and pepper to taste. Stir until the vegetables are fully and evenly coated. Transfer to a parchment paper-lined baking sheet and spread the vegetables out into a single layer.

Roast the vegetables in the hot oven until golden and caramelized, turning them every 8-10 minutes, 20-25 minutes in all.

In a large bowl, toss the quinoa with the vegetables and goat cheese. Salt and pepper to taste. Serve hot.

Inspired by Iron Hen Cafe.

make-ahead stuffed peppers with black beans and corn

With a job that requires long hours, a necessary stop by the gym after work, and the chaos of NOVA/DC traffic, I very often get home too late in the evening to make something time-consuming for dinner. My solution? I save the multistep, multicomponent recipes that I love for those beloved weekends/days off and focus on quick dishes that I can throw together in a few minutes/prep ahead of time for those many, many days in between.

These peppers are the perfect example of a dinner that can be partly made ahead of time, saving valuable minutes on those days when you walk in the front door late...and starving. By simply making the stuffing and boiling the peppers ahead of time, you can put the rest of the dish together in about 30 minutes. Ahhh perfect.

While most stuffed pepper recipes call for ground beef (or a combination of meats) and tomato sauce or ketchup, the good folks at Cook's Illustrated decided to lighten things up a little by using simply black beans, corn, and diced tomatoes as the key components. They stood by the usual commitment to white rice, but I took it a step further and broke with tradition by using healthier brown rice. Rebel, indeed.

Also, apparently I have a little not-so-secret crush on stuffed veggies...

Stuffed Peppers with Black Beans and Corn
Yield: 6 servings

6 large (or 8 medium) red, yellow, orange, or green bell peppers, 1/2 inch trimmed off top
1 cup long-grain brown rice, uncooked
2 cups broth or water
1 tbsp olive oil
1 medium onion, diced
1 medium jalapeno pepper, minced
3 medium garlic cloves, minced
1 14.5-ounce can black beans, drained and rinsed
1 15.5-ounce can diced tomatoes, drained
1 cup fresh or frozen corn
1 cup shredded cheddar or pepper Jack cheese (I used Trader Joe's Jalapeno Jack Cheese...yum!)
1/4 cup cilantro, chopped
salt and pepper

Preheat oven to 350°.

In a large pot, bring the broth or water to a boil. Add the rice, cover the pot, and decrease the heat to low. Simmer until the liquid is fully absorbed, 20-25 minutes.

Boil 4 quarts of water in a large pot or Dutch oven. Add 1 tbsp of salt and all of the peppers, making sure that the pepper are fully submerged. Cook for 3 minutes. Remove the peppers from the water and drain in a colander. Stand them up on a paper towel-lined plate to absorb any additional water.

Meanwhile, add the oil to a large skillet and heat over medium heat until shimmering. Add the onion and jalapeno and saute until translucent and soft, 5-8 minutes. Add the garlic and saute until fragrant, 30-60 seconds. Add the black beans, tomato, and corn and cook for 2 minutes. Transfer to a large bowl and add the rice, cheese, and cilantro. Season with salt and pepper and stir until fully mixed.

Evenly distribute the filling among the peppers and place in a baking dish. Cover and refrigerate for future use or bake immediately for 25-30 minutes.

Adapted from The Best Light Recipe via Cheap Healthy Good

stuffed eggplant

During my recent vacation, I was thrilled to enjoy a few days visiting my sister and several dear high school friends in my one-time home of Lancaster County, PA. If you've never been to the area, please do so as soon as possible. With its rolling farmland and beautiful countryside barns...unique Amish influence...110 community fairs...theatres...and endless shopping options, it truly is a great place to live...and a vacationer's paradise. Oh, and did I mention that it also boasts an abundance of delicious food?? ;-)

In listing all of Lancaster's great qualities, I would be remiss in skipping over a local favorite, Central Market. Heralded as the country's oldest farmers' market, it can be found in a 120 year old building that is packed to the brim with area farmers and venders selling fresh produce, homemade breads and pastries, tasty jams and jellies, homespun crafts, aromatic coffees and teas, local meats and cheeses, and vibrant fresh flowers. Three days a week and year-round, locals flock to their beloved market, filling their bags with goodies and stopping to chat with friends and neighbors.

When my sister and I stopped by Market on the bright and sunny Saturday morning of my trip, I was determined to stock up on fresh fruits and veggies to take back to Northern Virginia with me. If I hadn't been limited by how much I could fit in my arms, I could have bought one of everything. Cantaloupe (big ones...for $1 each!), zucchini and yellow squash, green and red peppers, tomatoes...and eggplant. A produce treasure chest!

Once home, I knew I wanted to do something special with the eggplant. Remembering a recipe from one of my favorite cookbooks that I had once made in medical school, I knew exactly what that finished dish would be.

Stuffed Eggplant
Yield: 4 as a main course or 8 as a side dish

4 Italian eggplants (about 10 ounces each), halved lengthwise
1/4 cup olive oil
salt and pepper
1 medium onion, minced
3 medium garlic cloves, minced (about 1 tbsp)
2 tsp minced fresh oregano leaves, or 1/2 tsp dried (I used dried)
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
1 pound plum tomatoes (3-4 tomatoes), cored, seeded, and chopped medium
2 ounces Pecorino Romano cheese, grated (about 1 cup)*
1/4 cup pine nuts, toasted
1 tbsp red wine vinegar
2 tbsp minced fresh parsley leaves

Place a rimmed baking sheet in the oven and preheat to 400°.

Brush the cut sides of the eggplant with 2 tbsp of the oil and season with salt and pepper. Set the eggplant cut side down on the hot baking sheet and, using oven mitts, carefully cover with foil. Roast until the eggplant is golden brown and tender, 50-55 minutes. Carefully transfer the eggplant to a paper towel-lined baking sheet and let drain. Do not turn off the oven.

Meanwhile, heat the remaining 2 tbsp oil in a 12-inch skillet over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook until softened and browned, about 10 minutes. Stir in the garlic, oregano, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Stir in the tomatoes, 3/4 cup of the cheese, nuts, and vinegar and cook until warmed through, about 1 minute. Season with salt and pepper to taste and set aside.

Return the roasted eggplant cut side up to the rimmed baking sheet. (I used a large casserole dish). Using two forks, gently push the flesh to the sides of each eggplant half to make room for the filling. Mound about 1/4 cup of the filling into each eggplant. (At this point, the eggplants can be covered and refrigerated for up to 24 hours.**)

Sprinkle with the remaining 1/4 cup cheese and bake until the cheese is melted, 5-10  minutes. (If refrigerated, increase the baking time to 8-12 minutes.) Sprinkle with the parsley and serve warm or at room temperature.

*I actually only had Gruyère on hand and didn't feel like running up to Trader Joe's for the Pecorino, so I substituted...and loved that decision.

**I've made it both ways: cooked straight through...and refrigerated for 24 after assembly. It tastes just as good either way.

Barely adapted from The Best International Recipe

texas caviar

I had never heard of Texas caviar until a couple of years ago when one of my BFFs broke my heart by moving away from my dear Virginia to the much-much-too-far-away Lone Star State. Jen is one of the sweetest, most encouraging, most devoted, and, yes, most fashionable gals I know, and a send-off party for her deserved a full buffet of foods representing her new home. When my foodie research turned up this recipe, I immediately knew what my contribution would be to the menu. A black-eyed pea-based salsa full of peppers, tomatoes, onions, and garlic with a little kick of jalapenos and Tabasco? Yes, please.

Unfortunately, as is so often the case when you're eager to try new recipes, I forgot about this one after the party. Thankfully, it came to mind a couple of weeks ago when I was trying to decide on a dish for an outdoor movie soiree at another bestie's house. Craving something healthy after a week of indulgences and wanting a cool appetizer to combat the terribly hot and humid weather, I decided that this dish really should be brought out of retirement. Now I'm just left with the question of why I didn't do that sooner.

My alterations to the original recipe: swap out a jar of pimentos for a red bell pepper, exchange the parsley for cilantro, skip the oregano, and make my own vinaigrette - all of which I changed below.

Note: this dish really does taste best a day after it's made when the flavors have had a chance to sit and mingle together. Day 1 = good. Day 2 = great. You'll get the best results if you make it the night before and let it marinate for several hours.

Texas Caviar

3 16-oz cans black-eyed peas, drained and rinsed of all juice
1 bunch scallions, thinly sliced
1 tbsp Tabasco sauce
1 tbsp Worchestershire sauce
1 tsp black pepper
1/2 bunch cilantro, chopped
3 canned or fresh jalapeño chiles, chopped (I use fresh)
1 firm, ripe, chopped tomato
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
salt and pepper to taste

Vinaigrette:
1/2 cup red wine vinegar
1 tsp cumin
1/4 cup canola oil

In a small bowl combine the cumin and vinegar. While whisking constantly, slowly add the oil in a thin stream until completely incorporated.

In a large bowl, combine the rest of the ingredients. Poor the vinaigrette over and stir until everything is well mixed. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container.

Adapted from Epicurious

vegetable tian-stuffed zucchini

Ahhhh fresh summer produce. As someone who loves to cook according to what's in season, I must admit to being slightly twitterpated by this time of year. Don't get me wrong. I adore the spinach and strawberries of springtime and the pumpkins and peppers of autumn. But, nothing warms my heart like summer's abundance of fresh squash, tomatoes, eggplant, berries, peaches, and melons. True bliss.

Predictably, this season's crops also produce a common theme among backyard gardeners: What in the world am I supposed to do with of all this zucchini?! Sauteed, roasted, baked into bread, fried as fritters - imaginations run wild trying to come up with ways to utilize this vegetable that is so often known for its bountiful harvest. Tragically, I don't have this problem. Living in a city apartment and working 60-80 hours a week has a way of stunting any potential of a green thumb during this chapter of my life. But, thanks to the generosity of my dear friend, Mary Beth, who passed along some of her own garden's gems (including the best tomato ever!), I too was left with that age-old burning question: What am I going to do with this enormous zucchini?! And this, my friends, was the perfect answer.

Vegetable Tian-Stuffed Zucchini

1 large zucchini (about 1 pound) or 2 medium zucchini
2 1/2 tbsp extra virgin olive oil, divided
2 medium yellow onions, halved and sliced 1/4 inch thick
salt
1 medium garlic clove, minced or pressed through a garlic press
1/2 pound yellow squash, trimmed and sliced 1/4 inch thick
1/2 pound plum tomatoes, cored and sliced 1/4 inch thick
1 teaspoon minced fresh thyme leaves, divided
ground black pepper
2 ounces Gruyère cheese, shredded (about 1/2 cup)

Preheat the oven to 375°F.

Cut the zucchini in half lengthwise. Scrape out the seeds and soft center flesh, leaving hollow shells. Set aside.


Heat 2 tbsp extra virgin olive oil in a large nonstick skillet over medium heat until shimmering. Add the onions and 1/3 tsp salt and cook until softened and lightly browned, 12-15 minutes. Stir in the garlic and 1/2 tsp thyme and cook until fragrant, about 30 seconds. Divide the onion mixture between the zucchini shells and spread into an even layer, covering the bottom of each shell.


Beginning at one end of the zucchini, alternatively shingle the sliced yellow squash and tomatoes into a single layer in a single row on top of the onions. Sprinkle with the remaining 1/2 tbsp oil and 1/2 tsp thyme and season with salt and pepper to taste. 

Place the shells in a 9x13 inch baking dish and cover with aluminum foil. Bake until the vegetables are tender, about 30-35 minutes. Remove the foil, sprinkle the cheese over the top, and continue to bake until the cheese is bubbling and lightly browned on top, 20-30 minutes. Let rest for 5 minutes before serving.


Generously adapted from The Best International Recipe

roasted cauliflower with kalamata vinaigrette

Anyone who has ever lived with me can testify to the fact that I have an addiction a reasonable love for roasted vegetables. Sweet potatoes. Broccoli. Onions. Red peppers. Butternut squash. Carrots. Zucchini. Asparagus. Et cetera, et cetera, et cetera. Nothing is safe in my kitchen. Whatever is in season inevitably gets tossed with some oil and herbs/spices and thrown into a hot oven until the smell of caramelized goodness dancing through the air is too much for me to resist. Oh, mercy.

So when I saw this recipe, I immediately knew that at least half of the dish would be amazing. If you've never had roasted cauliflower before, I urge you to rectify that right away. Roasting this otherwise bland, nondescript, and often looked-down-upon veggie transforms it into something magical, giving it a nutty flavor that can't be beat. Add a garlicky, salty Kalamata dressing, and this homely plant food becomes the perfect side dish or first course.

While I loved the fun presentation of the thick slices of cauliflower, I'll admit that it was a bit messy and crumbly to work with. Next time, I'll most likely simply cut it into bite-size chunks and toss it with the vinaigrette. And there will most definitely be a next time.

Oh, and as a bonus, any leftover vinaigrette would be fabulous on a Greek salad!

Roasted Cauliflower with Kalamata Vinaigrette
Yield: 4 servings

1 head cauliflower (2 1/2 to 3 pounds)
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1 to 2 tablespoons fresh lemon juice or red wine vinegar
1/4 cup pitted Kalamata olives, finely chopped

Preheat oven to 450°F.

Cut cauliflower lengthwise into 3/4-inch-thick slices and place in a large 4-sided sheet pan coated with 1 tbsp of oil. Brush a 2nd tbsp of oil onto the top-side of the cauliflower and season with salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.

While the cauliflower roasts, mince and mash the garlic to a paste with a pinch of salt. In a small bowl, whisk together the garlic, lemon juice or vinegar, remaining 2 tablespoons oil, olives, and salt and pepper to taste. Serve the cauliflower drizzled with the Kalamata vinaigrette.

Adapted from epicurious