I resisted the urge to “style” my mess and actually my kitchen has seen much worse. Also, since I’m being very honest, I originally had two small images of my messy kitchen in this post but realized that that needed to be big. Breathe.

A friend encouraged me to take a picture of my messy kitchen for you all to see. We’re no longer friends. (That’s not true).

After the initial terror of the idea I started to see her point then finally came around to agree with her completely. There are a number of reasons why she was encouraging me to do this.

First of all she admitted to me her thoughts the first time she saw my kitchen.

“This is where she cooks everything?”

My kitchen has no pantry to store the assortment of flours and sugars I would like to keep. There isn’t an expansive island to knead doughs and gingerly work cold butter into flour. There is very little counter space and half of the space there is is taken up with coffee equipment. Priorities.

This isn’t me complaining. This is just how it is. Of course there are things I would like to have in a kitchen that I don’t have currently but this space works and I am grateful for it.

So my friend thought you should all see the space as well. More specifically the space in the state of disarray in which it is often found. Dishes from lunch that happened hours ago still sitting. Items that should be tucked away into the overcrowded cupboards clutter the countertop and take up much of the coveted space needed for mixing, rolling and sanity. She wanted you all to see a bit more of my reality. She wants you to know that my kitchen is small, it’s often a mess and also that the cake from my last post took three attempts one of which included me dribbling chocolate across my house because of a cake pan that had acquired holes which I hadn’t noticed until after I poured the liquid into the pan.

It’s not just her. I want you to know this too. I don’t put myself and my work onto this space to be elevated in any sort of way. My fear is that you would use any part of my life as you’ve imagined as an excuse to not create the recipes on the site or to create in general.

“She’s got time.” “She’s got space.” “She’s got three perfectly behaved children who clean for her, massage her feet and actually are the ones making the recipes on the site.”

I may have more time than some, I might also have less. I may have more space than some or I may have less. And well, the last one was just put there so I could laugh while I imagined that scene.

The truth is my day is always a series of choices. Right now I’m choosing not to clean the kitchen so that I can spend some time with you in this space. Also, I’m choosing to not do laundry when really now would be a perfect time because except for this fly buzzing around me, currently the house is quiet.

I’ve been asked numerous times, “how do you do it all?” I sort of love and hate that question. I love it for a brief moment because sometimes I can be grossly prideful. So the fact that I have somehow painted a picture of myself as having figured it all out seems pretty great. And then I think, that’s horrible. That poor young mother or person in the cubicle working long days thinks that I eat chocolate and frolic in the garden with my well-behaved children all day long.

I have been that young mother mindlessly peering into other people’s “lives”. With unrealistic brush strokes I painted a picture of their lives as some sort of idyllic reality that I wanted rather than the messy life that I was living. Logically I know that everyone’s reality includes some messes and really we don’t want to see that all the time but every once in awhile I think it’s refreshing to see the mess and humbling to share it.

That dim photo of items out of place – a chaotic mess of life and our reality is also there to fill in for the words that I can’t find yet. This space has been silent for longer than I normally allow but I haven’t been able to put myself here as my mind has been in the same state as my kitchen. Dark, cluttered and despondent.

The beauty of darkness is that it is often there where life’s most valuable lessons tend to hide. Because of the lack of light the lessons are hard to spot, but when you start to see them, that’s when joy becomes part of the suffering.

In the midst of this season of darkness I’m reminded of the power in vulnerability. A humbling lesson as I realized again and again that I can not battle this alone but what has come from that vulnerability is greater love, deeper respect and a refining of who I am.

When listening to Ruth Reichl speak last weekend at a conference I attended and spoke at, she was urging us to return to the home table and to invite people to join you there. Sharing a meal in a restaurant is a completely different experience than opening up your home to others. “When you invite someone into your home you become vulnerable.” She said. “You are saying this is who I am.”
She fears we’ve lost that kind of intimacy and we are not the better for it.

As with any sort of vulnerability, when I think to invite others into my space the wave of excuses hit with great force. “My home is too small. They’ll be uncomfortable. The kids will be too loud. I don’t have matching dishes. They’ll see the stains, the mess, the clutter.

They’ll know me in a way I’m not sure I’m ready to be known.”

It’s an exhausting work trying to hide oneself. A work that I don’t care to excel in. For the sake of greater love and for the hope of guiding someone else in their darkness I become vulnerable. It’s an act of faith. It’s removing the band-aid while the wound is still fresh trusting that the air will help in the process of healing.

Green lentils with arugula and asparagus
inspired from Plenty: Vibrant Recipes from London’s Ottolenghi
serves 4

The past several Sundays have found me at the Farmer’s Market with the sun beaming on my face and my smile radiating back. The offerings are still a bit slim but each week I faithfully return I am rewarded with a bit more abundance. Arugula and asparagus are always a must, beyond that it’s what else I can fit in my hands while still be able to manage the three littles. This recipe highlights the season so beautifully. It’s quick and easy and a perfect option to serve when opening up your home and sharing a meal.

1 cup green lentils
4 cups arugula
½ cup parsley
½ cup olive oil
1 garlic clove, peeled
1 Tb red wine vinegar
1 teaspoon lemon zest
1 bunch asparagus
salt and pepper
pecorino (or parmesan)
lemon wedges

Wash the lentils then simmer in a saucepan covered with plenty of water. Simmer until tender but not mushy – about 15 minutes. Drain any remaining water after cooking.

While the lentils cook put half the arugula, the parsley, oil, garlic, vinegar, lemon zest and a hearty pinch of salt and pepper in the bowl of a food processor or blender. Process until smooth. Taste and add more salt if needed or a squeeze of lemon.

Add this pesto to the warm lentils then set aside. Taste again and add salt if needed, most likely it will need it.

Roast or grill the asparagus until charred in places and cooked through. Cut into 1-2” inch pieces. (I cut off the woody part of the asparagus then toss with olive oil, salt and pepper then place on a hot grill pan for about 2-3 minutes per side).

Toss the asparagus and remaining arugula with the lentils. Top with plenty of shaved pecorino and serve with lemon wedges.

You can serve this dish warm or room temperature. A perfect, healthy spring dinner, I’d say.

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My bags sit empty, the cameras are not packed, and I have yet to secure the final book reading list. But before I head off to the Netherlands for a week I wanted to say a quick hello and goodbye. It didn’t seem right to keep these chickpeas from you any longer and I didn’t want you to worry if this space sits unattended while I’m skating along the canals, wondering quiet towns and tucking into cafes when the chill is no longer endearing.

I can’t say much about the trip now as I really have no idea what to expect. I will say that I am so excited I can hardly think straight. I am traveling with my grandparents and some aunts and uncles to my grandfather’s hometown. This will be the first time I’ve visited the place where my family began and to experience that with my grandparents is incredibly thrilling. I’ll meet many relatives, stock up on chocolate sprinkles (hagelslag), and take a quick detour to Belgium for chocolate, waffles, frites, and beer. I welcome any and all suggestions on what’s not to be missed.

In all my previous travel experiences my blond hair and blue eyes have been a glaring beacon to the fact that I’m not a local. In the Netherlands I am looking forward to feeling right at home. I’m eager to taste the food that raised my grandfather and my great-grandparents and enjoying it all in the presence of family.

For now there are chickpeas. Spicy ones at that. I’m on a quick meal kick as I’ve been frantically crossing things off the to do list and fitting in as many snuggles as the littles will allow in anticipation of this trip. With all the ingredients on hand this meal comes together in minutes but carries with it a hearty, warm spice thanks to harissa. Mine comes from Morocco but you can get your harissa at fine grocery stores or online. It’s a perfect healthy winter dinner but I imagine in the Summer I’ll see it again, chilled,  in my picnic basket.

I’m looking forward to wandering unfamiliar streets and taking more photos than I know what to do with. Until then, I leave you with chickpeas.

Harissa Chickpeas with Spinach

In anticipation of rich foods and unhealthy eating habits while traveling I’ve been stocking up on simple, healthy meals like this one. I imagine I’ll see a nice big bowl of this upon my return. 

The amount of harissa is really personal preference so please feel free to adjust the amount I suggest.

2 Tablespoons olive oil

2 garlic cloves, roughly chopped

1 15oz can chickpeas (garbanzo beans) rinsed and drained

1 1/2 teaspoons harissa paste (more is fine too)

1/2 teaspoon kosher salt

1 Tablespoon chopped, fresh mint

2 cups fresh spinach

Add olive oil to to a medium saute pan, saute garlic until fragrant and golden, about two mintues. Add harissa and cook another minute. Stir in chickpeas and salt then simmer mixture for about 5 minutes – until any liquid has evaporated and chickpeas are tender. Turn off heat and toss in mint and spinach. Stir and let the residual heat wilt the spinach slightly. Taste and adjust seasoning if needed.

Serve immediately with a hefty scoop of greek yogurt.

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It’s a rare move when I swap out ingredients in order to preserve calories. My philosophy, after years of learning through mistakes, has become quality over quantity. It’s actually become somewhat of a motto for my husband and myself becoming a daily practice in the kitchen and beyond (I find it particularly helpful in the closet as well).

I’d much rather eat a smaller portion of a bittersweet chocolate made liquid by the addition of hot cream and then served with more cream than a large amount of a less flavorful dessert containing ingredients that read “non-fat”. It has been my experience that I walk away from a few bites of something decadent and rich feeling very satisfied and quite okay by the fact that I left a good portion of it untouched or saved for someone else.

But what is really glorious is when you lighten a normally hefty meal without surrender the flavor or overall satisfaction. This salad has done such a marvelous thing.

It’s in these cool, gray months that my body yearns for food to comfort. Ones laden with cream and butter comfort me nicely particularly around the mid-section but there are times when I must resist such urges. With comfort food in mind I was set on a classic caesar. Slightly spicy, salty from a touch of briny anchovy and of course, creamy.

Where I would normally reach for oil and egg yolk to work the ingredients into an emulsion I grabbed greek yogurt – a very popular ingredient in our house as of late. The idea was to just replace some of the oil with the yogurt but when I tasted the mix of lemon, anchovy, garlic, dijon, parmesan, and yogurt I found no need for the oil. What I did find was a near replica of a classic caesar dressing without the addition of any rich oils or fats.

I did however top mine with a few nice slices of seared tenderloin (quality over quantity) and sat down to one of the best lunches I’ve had in quite some time.

A Lighter Caeser

This is a very forgiving recipe. Taste and adjust as you please, I promise I won’t be offended. Just remember that you want the dressing to taste strong as the romaine will tame its flavor. Top with slow-roasted tomatoes, shavings of Parmesan, roasted chicken, or steak for a complete and healthful lunch or dinner.

1/2 cup greek yogurt
2 teaspoons dijon
1 garlic clove, finely minced
1 teaspoon anchovy paste
1 Tbl fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
2 Tbl finely grated parmesan

In a medium bowl combine all the ingredients. Taste and adjust seasonings as desired.

Carefully combine with fresh, chopped romaine. Serve with shavings of Parmesan.

Keeps in a tightly sealed container in the fridge for one week.

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If I could to speak to myself on the day of my wedding over eight years ago, this is what I would say…

I understand you’re a bit scared. You’re young and you are about to make a decision that will affect the rest of your life. You think it’s the right choice, you think you love him but what really is love? I know that’s what you are thinking because I am you.

For months leading up to the wedding day you’ve been asking everyone who would listen to help you understand what love really is. Sure he gives you butterflies and you can’t imagine not spending every day with this man. You’ve lost countless hours of sleep just clinging to his presence and not wanting to waste a moment with him. But is that really love? Is that enough to sustain a marriage that will survive moves across state lines, financial stress, young children, loss, and much more that we have yet to experience?

In case you do read this you should know that you made the right decision. But you didn’t really know love. The love you felt on the day you stared at him down the aisle, anxiously awaiting that glimmer in his eyes as he saw you for the first time in your wedding dress and the last time you weren’t his wife, that love was just the start.

At the time you thought love was how he made you feel. You questioned love the moment the butterflies didn’t flutter as rapidly as you thought they should. You resented him for shining light on parts of you that were selfish and gross. He didn’t complete you in the way you expected him to and surprisingly he didn’t completely understand you from the moment you both said, “I do.”

Love isn’t simply about how he makes you feel. I know that now. Love is a choice and love is action.

Now you realize that love is him warming up the espresso machine for you in the morning so it’s ready when you wander sleepily down the stairs. Love is how he saves the last scoop of ice cream for you, every time. Love is the way he wrestles with your sons (you have two and I can’t wait for you to meet them) after a long day of work. Love is the way he dances with your daughter (she’ll make you melt with each glance into her big brown eyes).

You slowly start to understand that when your dad told you, “Love is a choice”, he wasn’t being as unromantic as you first thought. You’ll realize that each day you have a choice. You can either choose to love Gabe and allow your feelings and actions reflect that or you can choose to allow the daily difficulties and his imperfections (yes, I know you can’t see it now, but he’s not perfect – and neither are you) to become a disease in the marriage.

Some days are better than others but over time you’ll realize that praying for and encouraging him is more useful than resenting him. You’ll start to see all the things he does for you and your family rather than focusing on what he doesn’t do. And you’ll realize that on the day you married him you really had no idea what love was and that eight years later you love him in way that you never thought possible.

It’s going to be hard. You’ll find out things about yourself that you really wish could have stayed hidden and yet, through it all you slowly become a better person. One that really knows and understands love – at least I hope that’s what happens, I’m not quite there yet.

What I do know is that no matter how tired you are, no matter how much you would just rather curl up on the couch and tune out the noise of the day, every once in awhile you need to put the kids to bed a bit earlier and ask your husband out on a date, even if that date happens at home.

You’ll plan the meal with great excitement and get inspired staring at the vibrant produce at the store while Ivy (that’s your daughter) tries her best to pull everything off the shelves and into the cart. You’ll spend the next 7 hours, on and off, preparing for a meal that you and your husband will devour in 10 minutes. He’ll appreciate every minute of your effort and you’ll love every chop of an onion and knead of the dough. You remind yourself of this moment and how many times before you’ve learned the same lesson – choosing him over your own selfish desires is what love is all about.

Menu
orange and avocado salad with shallot vinaigrette
pulled pork with a fennel, apple and raddicchio slaw on a sesame bun
piment d’espelette roasted new potatoes
caramel walnut tart with whipped creme fraiche

Plan
To eat around 8:00 pm the pork should be in by 1:30pm at the latest. So plan to put the rub on the pork that morning or the night before.
The tart and both dressings can be made the day before.
I pulled the pork out of the oven for close to an hour and set it over very low heat on the stove top while I roasted the potatoes and baked the buns.
When the pork was nearly finished we made the orange salad and enjoyed that as our first course. As the pork cooled, I finished up the cole slaw.
All that and it was gone in under 10 minutes but we’ve been eating incredible left overs for days.

Orange Salad with Avocado and Shallot Vinaigrette

1 Tbl chopped shallot
3 Tbl extra-virgin olive oil
1 Tbl fresh lemon juice
¼ teaspon salt
fresh pepper, to taste
2 large oranges
1 avocado
2 Tbl thinly sliced red onion (optional)
1 Tbl chopped Italian parsley

Combine the first five ingredients in a small bowl. Whisk together, taste, and adjust salt and pepper as needed.
Cut the peel away from the orange then slice in ¼” rounds. Arrange on two separate plates, top with sliced avocado and red onion, if using. Spoon a bit of the dressing on each plate. Top with fresh Italian parsley and serve immediately.

Pulled Pork Sandwiches with Fennel, Apple, and Radicchio Slaw

Pork Rub
for a 5-7 pound pork shoulder

3 garlic cloves, peeled
¼ teaspoon cayenne
3 Tbl paprika
3 Tbl kosher salt
1 Tbl brown sugar
2 teaspoons ground cumin
3 Tbl yellow mustard

In a morter and pestle or a food processor, mince the garlic then add the spices and salt. Stir in the mustard. Rub this over the pork and let sit for at least 1 hour or overnight in the fridge.

After the pork has bathed in the rub place in a large roasting pan and roast at 300*F for about 6 hours or until falling away from the bone.

Barbeque Sauce

1 cup apple cider vinegar
2 Tbl yellow mustard
½ cup ketchup
1 teaspoon cayenne
1 teaspoon kosher salt
½ teaspoon fresh black pepper
3 garlic cloves
1 small shallot, chopped
a few drops of natural hickory smoke

Combine all the ingredients in a medium sauce pan and simmer for 10 minutes. Set aside.

Once pork has finished roasting remove from the pan and let rest for at least 10 minutes. Add ⅔ of the bar-b-que sauce to the juices left in the roasting pan and scrape up any crusted on bits on the bottom of the pan. Simmer gently while the pork rests.
Using two forks and possibly your hands too, pull apart the pork into bite-size shreds.
Add the pulled pork into the sauce. Taste and add more sauce if you think it needs it or reserve remaining bar-b-que sauce to serve with the sandwiches.

On a freshly sliced sesame bun add a good amount of pork then top with the fennel slaw. Enjoy immediately.

Fennel, Apple and Radicchio Slaw

½ cup creme fraiche
2 Tbl mayonnaise
2 Tbl olive oil
1 Tbl apple cider vinegar
½ teaspoon kosher salt
1 Tbl lemon juice
3 green onions, sliced
1 fennel bulb, julienned
1 apple, julienned
1 cup thinly sliced radicchio

In a small bowl combine the first six ingredients. Set aside.
In a medium bowl add the fennel, apple, green onions, and radicchio. Toss with about ¼ cup dressing to start. Taste then add more as needed.
Can be made up to an hour in advance. It keeps for a day – perfect for leftovers – but doesn’t look nearly as fresh and starts to droop a bit.
The dressing could be made up to 3 days in advance.

Sesame Seed Buns
makes 9-12 buns
The point of a date night is not to exhaust yourself before the date actually happens, so I realize that after roasting a pork shoulder for 7 hours many may feel that making your own buns is just asking too much. I’m okay with that. I am, however, a bit crazy and can’t get enough of playing in the kitchen, especially when doughs are involved. So I’ve included the recipe for those who are like me or if there comes a day when you do decide to make your own buns.

2 teaspoons yeast
1 ⅓ cups warm milk
2 Tbl honey
4 cups all-purpose flour
2 teaspoons kosher salt
1 egg, lightly beaten
4 Tbl (1/2 stick) butter, soft
2 Tbl sesame seeds
1 egg, lightly beaten (egg wash)

In the bowl of a stand mixer, whisk together the yeast, milk and honey. Let stand for 10 minutes as which point you should see lots of bubbles and some definite growth happening.
Add flour, salt, and egg and mix with the dough hook to combine. While the mixer is running on medium-low add the soft butter 1 tablespoon at a time. Scrape down the bowl then continue to mix for 8-10 minutes.
Cover with a dish towel or plastic wrap and let double, about two hours.
Roll the dough into tight balls estimating that you will get between 9-12 buns. This is just a bit under ½ cup of dough per bun.
Place on a parchment lined sheet tray (you may need two if you don’t want them to touch at all) then cover with plastic wrap and let double again, about 1 ½ hours.
When the buns are just about doubled, pre-heat the oven to 400*. Brush the buns with the additional egg and top with sesame seeds.
Bake for about 20 – 25 minutes, until deep golden on top and bottom.
Let cool on a wire rack to prevent steaming.

Piment d’espelette Roasted Potatoes
It’s worth the online order or visit to a specialty store to gather this ingredient. Similar to paprika without the intense smoke and a stronger, fresh heat in place of it. A dear friend brought this back from France and I can’t help but put it in nearly everything.
If you can’t find it you could use paprika or simply do a perfectly delicious garlic roasted potato.

1 ½ – 2 pounds new potatoes, cut in rough ½” pieces
1 ½ Tbl extra-virgin olive oil
1 ½ teaspoons piment d’espelette
¾ – 1 teaspoon kosher salt

Pre-heat your oven to 400*F. Combine all ingredients and roast on a parchment lined sheet tray making sure the potatoes are not too crowded or piled on top of one another. Roast until interior is tender and the exterior edges are crispy and deep golden in places, about 40-50 minutes.
–

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I really just want you to have this. I could make you wait another day until I can successfully start AND finish this post with a tale or a thought that might actually make sense OR I could let you have it now. And I really just think you need this as soon as possible.

You should know that I gave it a valiant effort. After tonight’s attempts I now have a Google Doc entitled, “Failed Blog Entries”. Because you never know – one days failure might be another’s success.

This is just the sort of meal that belongs in January – heavy on vegetables, balancing December’s cookies and February’s chocolate, with vibrant flavors and comforting heat.  You know what I realized today? January is nearly half-way through, so what I’m saying is we really don’t have another day to spare. Who knows, the way the first half of this month has gone, you may be waiting a very long time.

So without further ado or with any ado for that matter have some kale.

Jalapeno and Lime Marinated Kale Tostada

Serves 2 very hungry people or 4 less hungry

With the aid of our juicer and this recipe we’ve been going through kale faster than we can remove those hearty stems. After a lazy soak in lime juice and spice the kale surrenders a bit of its heft while retaining a freshness that is so often lacking in food this time of year.

If you don’t care about skimping on some calories and mess you can fry the tortillas in a shallow pan and a bit of oil around 360*F until golden brown.

4 flour tortillas

2 teaspoons olive oil

Brush 4 tortillas with butter or olive oil, sprinkle with salt then bake at 400* for 10 – 12 minutes or until completely crisp.

Kale Marinade

¼ cup fresh lime juice

2 T olive oil

½ jalapeno, seeded and finely chopped

¼ cup cilantro

¼ teaspoon salt

½ teaspoon ground cumin

4 cups kale, washed, thick ribs removed and roughly chopped

Mix first 6 ingredients in a large bowl. Add the chopped kale and toss to coat. Let sit for 30 minutes.

Black Beans

2 teaspoons olive oil

2 garlic cloves

1 T shallot, finely chopped

pinch salt

1 can black beans, rinsed and drained

In a small sauce pan saute garlic and shallots in oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through. Taste and add salt if needed, keeping in mind the kale and Cotija add a brightness and salt as well.

Assemble

1 avocado, roughly cut

1/4 cup crumbled Cotija (available at Mexican markets or many fine grocery stores. If you can’t find it you may substitute Feta or Chevre)

Place baked tortilla on plate, top with warm beans, marinated kale, chunks of avocado and about 1 Tablespoon crumbled Cotija cheese.

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It’s really a shame that Brussels sprouts have had such a bad reputation. I regretfully admit that I myself have spent the majority of my life pulling up my nose in disgust at the mear mention of them.

I blame the steam bath my Brussels of the past received before ending up on my plate a soggy, flavorless, pile of bleh. Their little cabbage-like bodies rolled around the plate invading the territory of its more edible neighbors and I thought for sure they infected their sodden, yucky-ness onto whatever they had touched.

It wasn’t until Molly introduced me to cream braised Brussles sprouts that I could admit to myself that I did indeed liked Brussels sprouts. In fact because of that recipe I fell in love with them. Now I am kicking myself for those wasted years, making up for lost time and converting others to the Brussels sprouts-loving team.

Which is where this recipe comes in. As much as I adore these little, leafy green orbs bathed in cream I wanted a lighter recipe that would win over the fans. A recipe that would highlight the lightly bitter and sweet flavors that emerge after time spent in a hot oven. One that would show off the magic that happens when their outer leaves are given the opportunity to produce a slight char while their insides retain a pleasant creaminess.

A humble-looking platter of these very Brussels sprouts landed on the table of our Thanksgiving this year. Sitting around the table staring apprehensively  in the direction of this dish were the perfect candidates for Team Brussles recruitment – unsure of this leafy green yet eager to try as they had heard me, on numerous occasions, sing its praises.

The ending is a happy one. We now have a few more members to add to the team. If that’s not motivation enough to start pre-heating the oven then I leave you with the words of my 5 year old after his fourth helping of this very dish, “I love Brussels sprouts. They’re my favorite.” No truer words my boy, no truer words.

Brussels Sprouts with White Beans and Pecorino

adapted from November 2005 issue of Bon Appetit

This makes enough to serve four as a side. Or if you are like me, add a crusty loaf of bread to the mix and perhaps a glass of red wine and you have dinner. Feel free to add more salt if you feel it needs it, my Pecorino was delightfully salty and did the job splendidly. Also, it should be said that I go crazy with the cheese here, you may want less.

This dish comes together quickly, creates very little stress and packs a punch of flavor without being overly heavy. For these reasons and many more I think it is the perfect side dish for any holiday table.

1 lb Brussels sprouts, cut in half lengthwise

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

1 tablespoon butter

3 garlic cloves, thinly sliced

¼ teaspoon chili flakes (more or less depending on desired heat)

½ cup chicken or vegetable stock

1 can cannellini beans

1 cup Pecorino, finely grated (or less if you feel so inclined)

Pre-heat oven to 400*F. Add the Brussels sprouts to a sheet tray and add the olive and salt. Stir them a round a bit to evenly coat.

Roast for 20-30 minutes until crispy and parts are deep golden in color. Remove from the oven and set aside.

In a large saute pan add the butter and saute the garlic over medium heat until lightly golden around the edges, 2-3 minutes. Add the chili flakes and stock. Stir in the beans and roasted Brussels sprouts and simmer until the stock has reduced to a glaze, about 5-7 minutes. Avoid stirring too much so as not to smash the beans and disrupt the sprouts.

Remove to a serving dish and liberally sprinkle with grated Pecorino.

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Last night we made it official: It’s picnic season. Roman grumpily stumbled out of bed from his nap, around 4. By then the picnic was made and the rest of us were ready to head to the park.

I can’t decide what I love most about picnics. Could it be the fact that I don’t have to sweep up crumbs or scrape dried food off the floor? Quite possibly. Or maybe it’s the simple act of eating outside where the gleeful song of the birds provides the meal’s soundtrack and the falling pink petals of the cherry blossom perfumes the air adding a sweet scent to every bite. That could be. It could also be that my favorite meal is one in which a slice of crusty bread replaces the need for a fork.

It is for this season that my minds turns to recipes that will easily pack up, can be eaten at room temperature (or in this case, outdoor temperature), and doesn’t require the need for extraneous packing, i.e. utensils, plates, etc. Oh and it must also taste amazing.

Our first picnic food of the year is Caponata, a Sicilian eggplant dish that has as many variations as proud Sicilian grandmothers. The basic idea remains the same – it is loaded with eggplant and blended with sweet, sour, and savory flavors. A touch of cocoa and cinnamon gives this dish a rich brick color and a familiar sweetness that is unrecognizable as typical baking ingredients but welcomed as a way of soothing the heat and mellowing the sour. Most importantly Caponata fits perfectly onto slices of crusty baguette.

And with that I welcome you to picnic season (now I understand that many of you have already welcomed this warm weather season, but I ask you to celebrate with us Pacific North-westerners who have just recently seen our first multiple days of sunshine in a row – we are downright giddy over here).

Caponata

2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)

¾ cup Newman’s Own Balsamic Dressing

2 tablespoons olive oil

1 large onion, medium diced

¼ cup pine nuts

¼ cup roughly chopped golden raisins

1 teaspoon hot chili flakes (or more if you want more heat)

2 tablespoons brown sugar

1 teaspoon cinnamon

1 teaspoon unsweetened cocoa powder

2 teaspoon fresh thyme leaves, roughly chopped

2 tablespoons tomato paste

½ cup water

1 teaspoon salt (or more to taste)

1 baguette sliced slightly on the bias (looks prettier that way)

In a large bowl add the eggplant and ½ cup of dressing. Stir to coat and let marinate for 10 minutes. Meanwhile in a large saute pan caramelize the onion with 2 tbl olive oil until deep golden, about 10 minutes over medium heat. Reduce the heat to medium-low and add the pine nuts, chopped raisins, and chili flakes. Saute and stir to combine. The gentle heat of the chili flakes should release possibly causing a sneeze, or two. Cook that for about 3 minutes then add the eggplant, sugar, cinnamon, and cocoa and continue to saute until the eggplant starts to soften, about 5 minutes. Stir in the thyme, tomato paste, water, and remaining ¼ cup dressing. Cover the pan with a lid and reduce heat to a gentle simmer. Continue to cook, covered, for 15 minutes. The eggplant should give up some of it’s moisture so that it just starts to loose it’s shape. Add the salt and carefully taste for flavor.

*This post was part of an ad campaign in association with Newman’s Own. But the words and recipe are mine. I wouldn’t write about it if I didn’t love it and think that you’d love it too.

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Quick. It’s not too late. In fact, don’t rush – you still have time – this recipe is fast and easy.

I am having such a hard time believing that 4th of July is this weekend already. Excuse me one moment – MY BABY GIRL IS GOING TO BE HERE SO SOON! WAHHOOOEEE!! Okay thanks.

With only three days until the day packed with picnics and *boom* *boom*s is here there is still have time to make these incredible quick pickled red onions. If burgers are on the menu then really I see no choice but to make these. They add the perfect, crunch, tang and snap to your grilled burger. They add an instant “tres chic” quality that will make party goers think you are just the bees knees.

If burgers aren’t your thing these onions are great in potato salad, on sandwiches, hot dogs, green salad or just eaten with a fork. If your pregnant you may even like them with ice cream – non for me though thanks.

I have made these onions several times and each time I double the recipe. They last for weeks – so they say – ours haven’t seen the inside of a fridge for more than a few days.

Feel free to play around with the spices. Speaking of spices, you can find most of them in the ethnic aisle at your local supermarket. Instead of paying upwards of $10.00 for a jar of cloves get a bag of them in the Mexican aisle for a fraction of the cost. That handy tip is brought to you by my savvy shopper husband. Thanks dear!

Quick Pickled Red Onions

adapted from David Lebovitz

3/4 cup white vinegar

3 tablespoons sugar

1/4 teaspoon salt

1 bay leaf

5 allspice berries

5 whole cloves

1/4 teaspoon fennel seeds

1/4 teaspoon coriander

a small, dried chile pepper

1 large red onion, peeled, and thinly sliced into rings

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.  Add the onion slices and lower heat, then simmer gently for 30 seconds.  Remove from heat and let cool completely. Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months but they are good to go the day they are made.

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I recently found myself in a bit of a produce dilemma. A fridge full of beets and a family that thinks “they taste like dirt”. Being Dutch I am not able to let anything go to waste. Another solution was in order.

I began my search for a beet recipe that might entice my otherwise resistant family. The search came to an instant hault when I saw a photo of beet hummus. The magenta hue instantly caught my eye and my heart. I was sold. I know you aren’t supposed to judge on appearance but I did and I am not ashamed. What was found inside this stunning color was just as enticing as its outward beauty.

A creamy spread with tang, sweetness and a touch of heat from the raw garlic. I smothered my pieces of juicy roast chicken in it. I slathered it on my homemade pizza bianca (pizza crust simply baked with olive oil and salt). And I dunked a spoon right into the bowl when all my dipping devices were gone.

While my husband still labeled the flavor as “earthy” – and I don’t think he was saying this in a very good way – it was the most beets I’ve seen him consume in a long time. That’s all the reassurance I needed.

Beet Hummus

3 medium beets, cleaned, roasted, peeled then cut into chunks (stick whole beets in oven at 375* then roast until a knife inserts easily)

2 Tbsp tahini (sesame seed paste)

1/4 cup lemon juice

1 clove garlic, chopped

1/4 cup olive oil

salt to taste

Process all ingredients in a food processor. Blend until smooth. Tasted and adjust seasoning. Serve with a hefty drizzle of olive oil.

As if this hummus wasn’t enough – I have more for you today. The kind people at ChicoBag recently sent me a sample of their new, “produce stand collection” and they want to send it to you too!

From their site: The ChicoBag™ Company is introducing the new Produce Stand Collection! The new collection offers three different bags, each constructed from a different fabric designed to optimize freshness. Each starter kit includes three bags that all serve a unique purpose when paired with the right produce. The Hemp-Cotton blend is perfect for leafy greens, grains and green beans. The rePETe™ Mesh is great for apples, oranges and potatoes. The rePETe™ will keep your squash, broccoli and carrots fresh. All bags stuff into an apple pouch when not in use, making them easy to carry and store. The apple pouch features an attached carabiner, truly making this produce bag set unforgettable.

This company is so wonderfully passionate about getting rid of single use plastic bags. We recently took the bags out for a test drive at the Farmer’s Market and as you can see they were well loved. Since then I’ve been keeping my produce in them while taking a chill in the fridge and guess what? My lettuce is still crisp and my vegetables look just as fresh as the day I purchased them – which was now several days ago.

In my desperate search for snack bags to take with us in the car I reached for these bags which did the job quite nicely. I love the simple design and ease. Since having them in the house I haven’t found the need to purchase plastic bags.

I try to use reusable bags whenever possible but I so often forget to bring them with me to the store. I don’t know how many times I’ve told myself that I just need to leave my collection of cloth bags in the car – I still forget. But the apple pouch that comes with the “produce stand collection” makes carrying these bags around so easy. My boys were fighting over who got to carry the apple. I’m sure they won’t let me forget to take these bags with us.

Okay so now to the part where you can win your own.

Win your own Produce Stand Collection by ChicoBag™!
ChicoBag™ is hosting a Produce Stand giveaway and will be selecting 10 winners to receive the new Produce Stand Collection. Contest ends June 4th 2010. Click here to enter to win!

Good luck!

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