Stuffing or dressing? My mom and I used to go round and around about what its called. She called it stuffing because she cooked it stuffed inside the bird. For faster roasting and food safety reasons, I prefer to cook it separately in a shallow casserole, hence the term dressing. No matter what you call it, you can’t serve a traditional Thanksgiving dinner without it. Here’s my recipe, a take on my mom’s traditional turkey stuffing or turkey dressing with herbs, fennel and leeks.

One year it hit me that my mom would not live forever. If I wanted to make her traditional turkey stuffing I’d better pay attention. Notebook in hand, I followed her around the kitchen one Thanksgiving, documenting her every step. Because she never used a recipe, I made her measure everything she used. With my mom now gone, I’m thankful for those memories and the lessons learned.

With bread being the main component in stuffing, good quality bread is essential. Mom always used white bread, which I rarely buy. It’s been replaced by healthier whole wheat for sandwiches and breakfast toast. But for stuffing, you can’t beat classic white bread.

I did some research before choosing my bread. Visiting every grocery store in my area, reviewing the brands and reading the labels was eye opening. One popular brand had 4 grams of fat and 2 grams of saturated fat per slice. I eventually chose a healthy artisan-style loaf from an organic bakery with ingredients you could pronounce.

Dry Your Bread

Lay the bread slices out on a cutting board. Trim the crusts and discard the heels. I used to save them and feed the ducks at a local park. Next, trim the slices into small cubes about ½”-3/4” in size. Spread the cubes out on a rimmed baking sheet (or two for plenty of air circulation) and allow them to stand uncovered 18-24 hours to dry. You can do this several days ahead, packaging the dry cubes in an airtight container or plastic zip bag until you are ready to continue.

Prep Your Vegetables

Instead of just onion and celery, I add fennel, leeks and garlic for more flavor in the “aromatics” department. If you have not cooked with fennel or leeks, they add good texture, flavor and depth of flavor to the stuffing.

For leeks – Trim the dark green top of off the leek and discard (or save for making stock or broth). Trim off the root end. Slice the light green and white part of the leek in half lengthwise and run under cold water to dislodge any sand or grit. Cut leek crosswise into thin strips.

For fennel – Trim stalks off the top of the fennel bulb. Save fluffy fronds for garnish if desired. Trim the bottom of the fennel bulb. Cut the bulb in half top to bottom, then slice into long strips. Cut the strips crosswise into a small dice.

Make the Stuffing

To make your stuffing, cook the vegetables (leek, fennel, celery and onion) with garlic slowly in your “fat” of choice. I use olive oil or an olive oil and butter combination for the flavor and richness. Mom used to use a whole cube of butter. Being health-minded, I can’t bring myself to do that, even though it tastes wonderful. Use a large saute pan or skillet over medium low heat and cook until the vegetables are soft and translucent.

Next, add your bread cubes to the pan and stir together.

Remove the pan from the heat and stir in the milk and herbs. You can also use chicken, turkey or vegetable broth, or almond milk for vegans as the liquid. If you’d like to make a slightly richer version, whisk a whole egg into the milk before combining with the bread and vegetable mixture.

Place stuffing in an oiled medium sized shallow casserole; 11″ x 7″ or 9″ x 9″ will work. Cover with foil and bake until golden. You may want to remove the foil the last few minutes for better browning. Serve with your turkey. This recipe is also great served with roast chicken throughout the year.

Bread Stuffing with Herbs

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Bread stuffing, or dressing, may be a Thanksgiving tradition alongside roast turkey, but it works equally as well along side roast chicken the rest of the year.  Leeks, fennel, onion and celery make a wonderful, aromatic vegetable base for the dried bread cubes and herbs. To make this vegetarian, use vegetable broth. For vegan cooks, use almond milk and all olive oil. To save time, make this in the morning, cover and refrigerate. BRing to room temp (about and hour) before baking.

NOTE – Start by drying your bread cubes a day ahead of time.

Servings: 6-8

Ingredients

1 1/2 pound (680 grams) loaf artisan-style healthy organic white bread

1 medium leek, light green and white part only

1 medium (or 2 small) fennel bulb, trimmed and diced small

3 large celery ribs, diced small

1 medium onion, diced small

4 large garlic cloves, minced fine or use a garlic press

3 tablespoons (45 ml) olive oil (or part unsalted butter)

1/2-3/4 cup  (120-210 ml) milk (or chicken, turkey, vegetable broth, or almond milk)

1 large egg, beaten (optional)

1/2 cup (112 grams) finely chopped parsley

2 teaspoons dried thyme leaves (or 1 1/2 tablespoons fresh chopped thyme)

1/2  teaspoon wild fennel pollen or ground fennel (optional)

salt and pepper, to taste

Directions

1) DO AHEAD – Trim crusts from the bread slices. Cut each slice into 1/2″ – 3/4″ cubes. Discard crusts and heels of the loaf. Arrange cubes on rimmed baking sheets to dry, uncovered, for 18-24 hours. You can do this two days ahead and package the cubes in zip plastic bags or an airtight container. Cubes can be stored at room temperature or refrigerated until ready to use.

2) For vegetables – Trim dark green top and root end from the leek, saving the white and light green part. Discard top or save for making broth or stock. Slice the reserved leek in half lengthwise and run under cold water to clean out any sand or dirt. Cut the leek crosswise into thin pieces.

For the fennel, trim the stalks off the top.  Save the fluffy fronds for garnish if desired. Cut the bulb in half top to bottom. Slice the halves into long thin, strips, then crosswise into small dice. For the celery and onion, dice small. You can do these a day ahead, combine, and refrigerate until cooking time.

3) When ready to prepare the stuffing, heat the oven to 350 degrees. Heat the oil or oil/butter combination in a large saute  pan (I use a 6 quart All Clad)  or large skillet until melted. Add the leek, fennel, celery and onion. Add a little salt and pepper. Cook until soft and translucent. Add the garlic and cook another 60 seconds. Remove the pan from the heat. Stir in the bread cubes and herbs. Whisk together the milk and egg if using. Start with a 1/2 cup of milk (pr liquid of choice).  The mixture should be pretty moist and hold together. If it seems dry, add the other 1/4 cup of liquid. Season with additional salt and pepper to taste.

4) Place stuffing into an oiled or buttered medium sized  shallow casserole or baking dish and cover with foil. Bake in a 350 degree oven for approximately 30-40 minutes. Then uncover and bake until the top is golden brown and the stuffing measures 165 degrees with a kitchen thermometer. Serve and enjoy!

Helpful links on companion recipes, tools and information:

I use the shallow version of this All-Clad pan a lot. This link is for a deeper version, which can not only saute, but is deep enough for other tasks like soups and stocks. All-Clad 6 quart deep saute. They are big to store, but I use mine a lot.

Mashed sweet potatoes

Sour Cream Mashed Yukon Gold Potatoes

Baby Green Beans

Creamy Spiced Pumpkin Dessert, dairy-free and sugar-free

The best tasting and easiest turkey ever! Dry-brining article from the LA Times food section and Russ Parsons. Read all of the sidebars as well. I’ve been doing my turkey this way since the article was published.

No-Cook Cranberry Salad (relish)

Another cranberry relish recipe from Susan at The Urban Baker.Really nice with raspberries and apples.

One of the oldest vegetables known to mankind, sweet potatoes (really a tuber, not a potato) are filled with magnesium, potassium, vitamin C, iron, copper and the antioxidant beta-carotene, not to mention fiber. Sweet potatoes are a healthy carb to add to your diet.

Sweet potatoes or yams? While many people use the term interchangeably, sweet potatoes and yams are two different vegetables. What we buy here in the US are really sweet potatoes, not yams. True yams do not grow in the US. More starchy and less sweet, you might find them at an ethnic grocer.

Large, long and rounded with pointy ends, sweet potatoes can be a challenge to safely cut up for cooking. After peeling them (I use a Y or Swiss peeler), cut them in half across the middle for a more manageable size. From there, cut a slice off the long side to give you a flat edge. Lay the sweet potato flat on your cutting board for stability. Now, cut those pieces into long planks about a 1/2” – 1” wide. From there, cut the planks into a medium dice. The smaller you cut them the faster they will cook.

Once all of your potatoes are cut into small cubes, place in a large saucepan, pot or Dutch oven and cover them with cold water and add a little salt. Bring to a simmer and cook until the potatoes are very soft when pierced with a sharp knife tip. With the small size of the cubes, it won’t take long. Last time I made them it was ten minutes.

Drain, allow to steam dry for a few minutes in the hot pan, then mash with an electric hand mixer until creamy and smooth. Add a little butter or olive oil and rosemary. Season with salt and pepper and serve. If you’d like more of a garnish, chopped, toasted pecans work perfectly.

A note on tools: You can also use a stick or immersion blender with a whip attachment to whip the sweet potatoes. If you do, be sure to cook and whip your potatoes in a tall pot. I use an All-Clad 7 quart tall stock pot. If you don’t, you could end up wearing the potatoes! You can also place the pot in the bottom of a sink to contain splatter. Start at a low speed and increase speed gradually for control.

So skip the overly-sweet traditional casserole with marshmallows, brown sugar, spices and maple syrup and make a healthy dish instead. Save the sweets for a splurge at dessert.

Healthy Mashed Sweet Potatoes with Rosemary

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Considered a superfood, sweet potatoes are a powerhouse vegetable packed with flavor and nutrition. Skip the marshmallows, brown sugar or maple syrup. They don’t need it. Simply simmer until tender, then drain, mash and add a little butter or olive oil. Fresh chopped rosemary is a nice addition. Mashed sweet potatoes make a healthy side dish any time of the year. Plan 8 ounces per person of raw sweet potato.

Servings: 4 (This recipe scales up easily. Double for 8 servings)

Ingredients

2 pounds sweet potatoes

2 tablespoons butter or olive oil

1 tablespoon chopped fresh rosemary (or thyme works well too)

1-2 tablespoons chopped toasted pecans (garnish, optional)

Directions

1) Peel sweet potatoes. If they are large, cut them in half crosswise to make them more manageable. Trim a piece from the long side of the sweet potato to create a flat surface. Place the flat surface on the cutting board for stability and cut the potato into planks about 1″ in width. Then cut the planks into the same size diced potatoes.

2) Place the potatoes into a medium saucepan or pot and cover with cold water. Bring to a simmer over medium heat. Turn down if needed once the potatoes are cooking. You don’t want to boil them (they will fall apart). Cook until the potatoes are very soft when pierced with a sharp knife tip.

3) Drain the potatoes and place them back in the pan on the warm (but turned off) burner for a few minutes.This will steam off excess moisture. Mash the potatoes with an electric handheld mixer or an immersion blender with the whip attachment. Add butter or olive oil and rosemary. Serve warm.

Note – To save time, these sweet potatoes can be made a day ahead and warmed before serving. To heat, place the sweet potatoes in a medium glass or stainless steel bowl over a pan with simmering water. Cover with foil and heat until hot, stirring occasionally.

Additional links on tools, recipes and information

Sweet potatoes versus yams, from Zoe Bakes

The difference between sweet potatoes and yams, from No. Carolina State University

Sweet potato soup, from Simply Recipes

All-Clad 7 quart tall stockpot, a versatile pot to have. I’ve had mine for many years and use it often.

A set of Swiss (or Y) peelers. I work faster with these than any other peelers. Inexpensive and sharp.

Cuisinart Hand-held mixer with a storage case for the beaters. Nice. You’ll never lose them.

A stick or immersion blender, a very handy tool.

More about superfoods, at The Daniel Plan, a healthy lifestyle

Making risotto is like therapy in a pan. When the day has left you frazzled and wondering what to do for dinner, make risotto and let the day fade away. Slowly stir hot broth into rice until the grains are tender and creamy, the steamy fragrance drifting up into your nose. A little wine for the pan, a little wine for you.  And then you get to eat it. This version uses saffron for a Risotto Milanese, to which I add peas. Simply heaven.

I’ve always been crazy about rice, so when I discovered risotto I was smitten – madly in love with this classic Italian dish. For me, it’s the ultimate rice and comfort food combination. Its been twenty years since I made my first risotto with sun-dried tomatoes. Since then, I’ve made many versions, but Risotto Milanese is the one we enjoy most often. In fact I just made it for dinner at friends house last night, this time topped with seared scallops.

A nice thing about risotto is that the basics to make it are always in the pantry: onions, garlic, olive oil, wine and broth. All you have to do is choose whether to add vegetables, a little chicken, maybe some chicken sausage. Whatever you have on hand, whatever sounds good. All top Risotto Milanese well. I often add shrimp or scallops which work beautifully. Of course you can serve it simply as a side dish or first course to accompany roast chicken, meat or other dishes.

When making risotto, cook the onion in a little olive oil until soft, add the garlic and cook briefly. Add the rice and cook for 1-2 minutes until the grains are coated in oil. Then start slowly adding simmering broth, stirring gently with a wooden spoon. Add about 1/2 cup at a time. You will know when to add more broth when you can draw your spoon across the rice and a trough forms. Cook, stirring, until all of the broth is incorporated and the rice is creamy and tender to the bite. Serve in warmed bowls.

Notes on Ingredients

The critical component to risotto is the rice. The special short and medium grained Italian rice varieties used for risotto can be found in many grocery stores and online. It’s the high starch content of these rices that give risotto its creaminess through their ability to slowly absorb lots of broth. The easiest to find is Arborio, which works well. My favorite is Carnaroli with a firmer texture, high starch content and longer grain. I order mine from Market Hall Foods.

Risotto Milanese gets its characteristic golden hue from saffron. One of the most costly and hard to produce spices in the world, the deep reddish-orange threads come from the purple saffron crocus flower. Only three threads, three stigmas per flower, are laboriously harvested by hand then dried. That translates into a spice worth thousands of dollars per pound.

Thankfully saffron can be purchased in small quantities. You can buy it by the gram or half gram for as little as about $9.00. Penzeys is a great source for saffron and many other dried herbs and spices. While saffron is a not cheap, a little goes a long way. I use about a 1/4 teaspoon in my risotto but you can use it a little more sparingly if you prefer.

With simple ingredients you can create comforting, classic Risotto Milanese. When the day has left you stressed, stir a pot of risotto, relax, and end the day with a wonderful dinner.

Risotto Milanese with Peas

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Risotto with golden saffron and peas is a wonderful comfort food dish. The ingredients may already be in your pantry and fridge. Make it your own: Top with chicken, seared scallops, shrimp or even sliced chicken sausage for a satisfying main course. If you are not a pea fan, use sliced, cooked asparagus. To make gluten-free, use g-free stock or broth. To make it vegetarian or vegan, use homemade vegetable broth and skip the cheese.

Serves 2 as a main course (easily doubles to serve 4)

Ingredients           

3 cups chicken broth or stock (preferably homemade)

1/4 teaspoon saffron threads, crushed

2 tablespoons of olive oil

Half of a medium onion diced small, about 3/4 cup (120grams)

2 cloves garlic, finely minced

¾ cup (165 grams) Italian rice – Arborio, Carnaroli or Vialone Nano

1/3 cup (100 ml) dry white wine

1/3 cup  (100 ml) frozen petite peas, thawed

1/3 cup grated Parmigiano-Reggiano cheese

Salt and pepper, to taste

Directions

1)   Place chicken broth in a small saucepan and bring to a bare simmer. Crush the saffron into the pan and allow it to release its flavor and golden color into the broth.

2)   Place a medium saucepan with sloping sides (easier to stir than a straight sided pan) over medium heat. Heat olive oil until shimmering, add onion and cook until soft and translucent, stirring with a wooden spoon.  Add the garlic and cook another 60 seconds.

3)   Add the rice and cook for 1-2 minutes, stirring, until the rice is coated with the oil. Add the wine and cook until it is almost gone. Season with a little salt and pepper.

4)   Begin adding the hot broth about a half a cup at a time, stirring the risotto gently with the wooden spoon until the broth is absorbed. Do again with the next half cup of broth, stirring until almost absorbed. Repeat until all of the broth is incorporated, about 20-25 minutes.

Risotto should be creamy and tender but still have a little firmness when you bite into a grain of rice. Just before you add the end of the broth, stir in the peas and cheese. Taste risotto and add a little more salt and pepper to your taste preference. Serve immediately in warm bowls.

Other interesting links:

 About saffron, from Wikipedia

A variety of risotto recipes from Simply Recipes

Rice page at Market Halls Foods

Saffron from Market Hall Foods

Saffron from Penzeys

About risotto, from Wikipedia

Often taken for granted, carrots are nutritious, versatile and always available. Eaten raw, used as lunch box filler, and for flavoring soups, stocks, and stews, humble carrots have much more to offer. With a high natural sugar content, roasting carrots brings out their wonderful sweetness and makes for an easy side dish to accompany meat and poultry.

You can find the usual orange carrots in every market, but venture to a farmers market and you might find carrots in shades of white, gold and purplish-red. When you combine the colors, your finished dish has extra eye appeal.

To prepare carrots for roasting, cut them into long, thin sticks, about 2 ½” – 3” long (6.5 – 7.5 cm) and about ½” wide (1.25 cm). For average size carrots, start by trimming the top and bottom, then cut them in either half or in thirds crosswise. Then cut those pieces into sticks. Toss with olive oil and plenty of chopped fresh thyme, add salt and pepper.

Roast carrots on a foil or parchment covered rimmed baking sheet until firm but tender.  The edges will start to brown. Towards the end of roasting I’ll mix in a few finely minced garlic cloves and roast just a couple of minutes longer.

For extra fall flavor, toss the hot roasted carrots with a little real maple syrup before serving. A tablespoon or two is all you need.

High in water content, carrots will lose more than half of their weight when roasted, so don’t be surprised at the amount of raw carrots. When you buy carrots, be sure they are firm, not rubbery. I buy prefer to buy them with the greens still on.

Roasted Carrots with Thyme

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Like most vegetables, carrots contain a high percentage of water. When you roast them you will lose a lot of the volume you started with. Carrots will lose more than half of their weight when roasted, so plan accordingly. You can never roast too many! Toss them in a salad the next day or with lots of extras, puree into soup with broth. Buy firm, fresh (not rubbery) carrots with the tops still on.

Serves 3-4

Ingredients

2 pounds carrots, preferably organic

2 tablespoons olive oil

1 ½ tablespoons fresh chopped thyme

½ teaspoon kosher salt

¼ teaspoons ground black pepper

2-3 large garlic cloves, finely minced or put through a garlic press

1-2 tablespoons real maple syrup (optional for fall flavor)

Directions

1)   Trim tops and bottoms off the carrots and peel. Depending on the size, cut carrots in half or thirds across the width into about 2 ½” – 3” sections. Cut each piece in half lengthwise, then half again (quarters). If the carrots are really big, you may need to cut the pieces into thirds. The goal is long, thin strips, but not too thin or they may burn.

2)   Pre-heat oven to 425 degrees. Cover a half sheet rimmed baking pan with foil. Toss carrots with oil, salt, pepper and thyme. Spread evenly on the baking sheet in mostly a single layer.

3)   Roast until carrots are starting to turn brown at the edges; add minced garlic and roast just 2-3 minutes longer. In my convection oven, my carrots take about 20-25 minutes. Taste one and decide for yourself if you want them to roast a little longer, but don’t let them get shriveled up or burned.

Optional note for fall flavor: toss carrots just before serving with just a little real maple syrup. Grade B has the richest flavor.

More links for your information and fun reading

All about carrots, from About.com

For a sweet dessert with carrots, try this carrot cupcake recipe on Simply Recipes by Garrett McCord of Vanilla Garlic

Basic roast chicken breasts to go with your roast carrots

Get ready to take the edge off of summer’s heat with a cold, refreshing bowl of gazpacho – a vibrantly colored and flavored, chilled tomato and cucumber soup. Serve it garnished with cooked shrimp, avocado slices and a sprinkle of Tajin, an amazing chili-lime seasoning blend. A batch keeps in the fridge for days.

I used to keep a big jar of gazpacho in the fridge all summer long and eat it every day. It’s a great snack, lunch, appetizer or side dish. Having forgotten about gazpacho for years, I’m going back to my own tradition.

How could anyone not like gazpacho? Yet many of my clients shake their heads when I ask about chilled soups. It could only be because they have never tried it.  Refreshing and healthy, it’s fantastic for hot weather and the perfect use for fresh peak of the season summer produce.

Serve gazpacho in bowls for lunch or a snack. Pair it with grilled chicken or shrimp for dinner. Team it up with a quesadilla. Pour it into shot glasses and serve gazpacho shooters as an appetizer. Gazpacho can be enjoyed many ways.

This recipe has some prep work, but no cooking (ok, one hardboiled egg, that’s not really cooking). The hardboiled egg and bread crumbs give the soup body and the chicken broth adds more richness than water.

While the egg and chicken broth may not be traditional, bread or breadcrumbs are use in many authentic recipes I’ve seen. Sweet bell peppers are also a traditional component. If you like sweet peppers, add some red or yellow diced peppers to your vegetable mix. I leave them out because my husband can’t stand them (I love them).

If you prefer a vegetarian version, use homemade vegetable broth. Canned or boxed versions don’t usually taste very good. If you’ve never made homemade stock/broth, there are links below to help you.

Many gazpacho recipes use canned tomato juice as the liquid base, but most brands are very high in sodium.  I use no salt added organic tomato sauce (from Muir Glen) and homemade, no-salt chicken broth.

Once mixed, smooth the gazpacho out in a blender or food processor to the texture you prefer. I use a Vita-Mix blender, because the have a large capacity (2 quarts) and tons of power (1380 watt motor). Chill for about 4 hours or overnight and enjoy.

A note on inspiration. Originally I used a recipe from Elizabeth Shephard called Mom’s Gazpacho on the Epicurious website. I’ve changed the recipe so much over the years that I call it my own now, but it was her recipe that gave me the idea to use the hardboiled egg and breadcrumbs for body.

Gazpacho – Chilled Tomato Cucumber Soup

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This recipe makes a good amount of soup. It keeps in the fridge for five days so you can keep enjoying its cool refreshment in hot weather. For a vegetarian version substitute vegetable broth, but make homemade for the best results. Serve chunky or pureed, depending on your preference. If you like the flavors of chili and lime, Tajin is available on Amazon. You will find lots of uses for it.

Yield: 2 ½ quarts (shooters take 2 ounces each and bowls about 8-12 ounces each, depending on use)

Ingredients           

1 raw large egg (to be hard boiled)

2 ½ pounds (a little more than a kilo) Roma tomatoes

3 small Persian cucumbers or 1 large English seedless cucumber (or 1 1/2 cups of seeded diced cucumber)

2 large garlic cloves, minced fine (or use a garlic press)

¼ cup finely diced red onion

¼ cup (60 ml) extra virgin olive oil

1 lemon, juiced

1 lime, juiced

6 tablespoons (90 ml) sherry or red wine vinegar ( more if you like it zingy, I use 8 T)

24 ounces (700 ml) low sodium chicken or vegetable broth (preferably homemade)

15 ounces (450 ml) organic tomato sauce (no salt added, I use Muir Glen)

¾ cup (50 grams) plain breadcrumbs (preferably homemade)

¼ cup finely chopped fresh flat leaf parsley (or cilantro)

1 tablespoon finely chopped fresh oregano

2 tablespoons finely chopped chives

2 tablespoons (30 ml) molasses

¼ teaspoon ground chipotle powder, to taste (use more if you like heat)

2 teaspoons kosher salt

½ teaspoon ground black pepper

Tajin chili-lime spice blend (optional) as garnish and can be used to season the soup

Optional garnishes – cooked shrimp, avocado slices, lime wedges, chopped cilantro or parsley, Tajin spice blend

Directions           

1)   Places egg in a small saucepan and cover with an inch of cold water. Bring to barely a boil, cover and remove from the heat. Allow egg to stand for 12 minutes. Run under cold water. When cool, peel, chop finely and set aside.

2)   To prep tomatoes, cut them lengthwise into quarters and slice out the juicy, seedy centers. Slice quarters into long thin strips then cut crosswise into small dice. Set aside. Do the same with the cucumbers. Cut them into long quarters, lay flat on your cutting board and slice out the seedy centers, then dice small. Place tomatoes and cucumber in a large bowl.

3)   To the bowl, add garlic, red onion, olive oil, citrus juices, vinegar, broth, tomato sauce, breadcrumbs, herbs and molasses. Add the hardboiled egg, and chipotle powder if you like a little heat. Double if you like things spicy. Season with salt and pepper, to your tastes.

4) Puree soup in a blender (see notes below) for about 1 minute to smooth it out. Chill at least 4 hours or overnight for flavors to blend.

Soup will keep five days in the refrigerator.

Other helpful links:

For power and capacity, I use a Vita-Mix blender. They are the best. And while they are an investment, mine is more than 12 years old and going strong. Order one here, get free shipping.

How to make homemade vegetable stock, from The Kitchn

How to make vegetable stock, from Dianasaur Dishes

Two ways to make homemade chicken stock, from Simply Recipes

July is National Baked Bean month, so what better reason to make a pot of baked beans. Instead of taking a shortcut with canned beans, this time I started with dried.  The result? Big baked beans with a meaty texture plus rich sweetness from brown sugar and molasses, a little kick from garlic and ginger, and smoky flavors from bacon and spices. Who could resist this summer classic?

Baked beans signal backyard barbecues, casual get-togethers, and family gatherings.  Canned beans are great when you are short on time, but like many recipes, there are rewards when you start from scratch.

For years I’ve made baked beans as my mom did. By using canned beans and doctoring them up you can make tasty baked beans in about an hour. Making baked beans from scratch takes longer, but you can spread the work over two to three days if needed: soaking, simmering and finally baking. The process is easy. It just takes a little thinking ahead.

With my recent shipment of dried heirloom beans from Rancho Gordo I had a pantry full of good options for my baked beans.  Goat’s Eye, Yellow Indian Woman or Jacob’s Cattle are among the many good choices. For this batch I went with the Goat’s Eye beans. If you’ve never ordered from Rancho Gordo before, have fun reading all of the bean descriptions as you decide what to purchase. They all make for a good pot of beans.

Begin by soaking the beans overnight in plenty of filtered water (or use the quick soak method to speed things up). The next day, simmer beans until tender with carrot, onion and celery. My beans took about three hours to become tender. Low and slow is the best way to cook beans.

To finish the recipe, cook the bacon, sauté some onion and garlic, add your sweet essentials and spices, then bake the beans in the oven for about an hour. You can do this the same day or cool, refrigerate after cooking and finish baking the next day.

For fun, check out this website about American food holidays. The list for July reads like a summer cookout. Baked beans, hot dogs, ice cream, blueberries and picnics are all honored in the month of July. However you celebrate summer, try making a delicious pot of baked beans from scratch.

Ginger Molasses Baked Beans from Scratch

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Rancho Gordo is the source for wonderful heirloom dried beans. Order from their website online.  Their flat shipping rate is a great deal so stock up and try different varieties. To make a fast version of this recipe, use 56 ounces of canned baked vegetarian beans such as Bush’s and add your own bacon, onion and spices. For extra smoky flavor, use smoked spices as well. For a vegetarian or vegan version, skip the bacon and saute with a little olive oil. Don’t be overwhelmed by the length of this recipe. It’s harder to explain than do!

Serves 8

Ingredients

1 pound (450 grams) heirloom dried beans such as Goat’s Eye, Yellow Indian Woman or Jacob’s Cattle

2 tablespoons olive oil

1 medium onion, diced or chopped fine

1 large carrot, diced or chopped fine

1 large celery rib, diced or chopped fine

1 large clove of garlic, minced fine

1 large dried bay leaf (preferably Turkish)

3-4 slices of bacon, preferably applewood smoked and nitrate free, cut crosswise into 1/2 inch pieces

1 ½ cups (210 grams) chopped onion

2-3 garlic cloves, finely minced or use a garlic press

2 tablespoons jarred ginger puree, preferably organic

½ cup (120 ml) unsulphured organic molasses

1/3 cup light brown sugar

1 1/2 cup ketchup, preferably organic (you may not use it all)

1 tablespoons cider vinegar

1 tablespoon Balsamic vinegar

1 1/2 teaspoons Kosher or sea salt

1/2 – 3/4 teaspoons smoked black pepper (or regular, but the smoked adds great flavor)

1 teaspoon smoked paprika (or regular, but the smoked adds great flavor)

Directions

1) The night ahead, place beans in a strainer, rinse and remove any broken pieces, stones or debris. Place beans in a large container and cover with several inches of filtered (not tap) water. Dried beans absorb a lot of water. Cover and refrigerate overnight. For a quick soak method see the link below.

2) In a large, heavy pot (I use Le Creuset for long, slow cooking), heat olive oil and saute onion, celery and carrot until soft. Add the garlic clove and cook another 1 minute. Add the bay leaf and the soaked beans, water and all. No need to drain the beans (per the bean experts at Rancho Gordo).

Bring to a boil. Boil beans for 5 minutes, then turn heat to low, partially cover and cook at a gentle simmer for 2-3 hours until the beans are tender. Check your beans occasionally to make sure they are covered with a little water. If needed, add hot filtered water (not tap water). When beans are tender, cool and refrigerate or drain and continue with the recipe.

3) To finish the baked beans, pre-heat your oven to 325 degrees (163C).  In a large heavy pot, fry the bacon until crisp. Drain off most of that bacon fat (do not wash the pan) and set bacon aside on paper towels until needed. In the hot pan cook the onion until soft. Add the garlic and ginger and cook another 1 minute.

Add the beans, molasses, brown sugar, ketchup, vinegars and spices. Stir beans to blend, cover with a tight fitting lid and place in the oven. Bake for approximately 1 hour. Test beans to be sure they are tender and cooked. If needed, add up to another 1/2 cup of ketchup to make them more saucy.

Baked beans can be enjoyed hot or warm and re-heat well if you have leftovers.

Helpful links you might enjoy:

Dried bean cooking method from Rancho Gordo

Quick soaking method at Epicurious.com

More dried bean recipes from Rancho Gordo

Mom’s Chili Bean recipe from Simply Recipes

When temperatures soar and you’re melting into a puddle, chilled dishes don’t just sound good – they’re essential for summer survival.

When cooking for my clients in hot weather, I often prepare this refreshing pineapple mango salsa: lots of bright flavors and no cooking required.  It’s a cooling addition to grilled chicken, fish, shrimp, or pork. Serve it alongside a sandwich or a simple cheese quesadilla. Bring a taste of the tropics to your table today.

To make this salsa cut up fresh pineapple and mango for the best results. You can purchase packages of pre-cut fruit at many better grocers, but do it yourself for the best results (and good knife skills practice too).

I’ve cut up case after case of fresh pineapple for catered events. So much that when I get home my husband tells me I smell like a pineapple. If you’ve never tackled cutting up a fresh pineapple, here’s how I do it.

With a sharp knife, cut off the top and bottom. Sit the pineapple flat on the cutting board. Cut through the pineapple vertically cutting it in half. Cut each half lengthwise into quarters. Turn the wedge on it’s side and trim off the tough core. You’ll have eight long wedges. Half you’ll use for the salsa. Save the other half for another use. After the rind is off, I’ll freeze it for breakfast smoothies.

To remove the prickly rind I use a thin, flexible slicing knife. With the wedge sitting flat, take your and slice parallel to the rind freeing the fruit. Dice each strip into small pieces for the salsa.

For the mango, peel with a sharp vegetable peeler and trim off the bottom. Sit it flat on a cutting board. Starting with the wider side, cut the flesh from the large center pit. Cut extra flesh from the sides. Dice into small pieces for the salsa, about the same size as the pineapple pieces.

Once the pineapple and mango are ready, combine in a bowl with red onion, chives, peppers and lime juice. Toss together, cover, and place in the refrigerator. Chill for 30 minutes or longer. A cooling summer salsa is ready to serve.

Pineapple Mango Salsa: A Taste of the Tropics

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This bright, refreshing, uncooked salsa pairs well with grilled chicken, pork, fish and shellfish. It’s also tasty with quesadillas and sandwiches. Save the extra pineapple to freeze for breakfast smoothies or to grill for dessert. For a shortcut, use pre-sliced pineapple and mango available in many stores.

Yield: about 3 ½-4 cups

Ingredients

½ of a fresh golden pineapple, flesh cut from rind and cubed small

1 mango, peeled and cubed small

¼ to ½ small red onion, finely diced

1 tablespoon chives

½ red bell pepper, diced small

1 jalapeno, seeded and minced fine

2 limes, juiced

Cilantro or mint leaves, washed, dried and chopped fine, to taste

Pinch of salt

Directions

1)  Cut the top and bottom off of the pineapple. Set it on its bottom end and cut in half vertically top to bottom. Save the other half for another use. Cut the half into long quarter wedges. Lay a wedge flat on its side and trim off the tough center core. Next, stand wedge on the rind side and slide knife close to the rind cutting away the sweet flesh and missing and brown spots. Cut the long strips again into several long thin slices and dice small. Place in a bowl.

2) Peel the mango with a sharp vegetable peeler. Cut flesh from the large oval center. Dice small and add to the pineapple.

3) Add the onion, chives and peppers to the bowl. Gently toss salsa and add lime juice, herbs and salt. Taste for flavor and make any personal adjustments preferred.

Other links you might enjoy:

Grilled Lemon Mint Chicken, from A Food Centric Life (great with this salsa)

Peach salsa recipe from Simply Recipes

Seared Scallops with Mango-Melon Salsa from Steamy Kitchen

All about pineapple from About.com

I had a friend whose idea of green bean salad meant draining canned green beans and dousing them in bottled salad dressing. Yuck. The memory of her serving drab, soggy beans as green bean salad still makes me grimace. No need do that when a fresh, vibrant colored green bean salad is so easy to make. Serve it chilled and breathe a sigh of relief on hot summer days.

For my version of a green bean salad I use the tender baby green beans sometimes called by their French name, Haricot Vert. Cook just 4-5 minutes in boiling salted water followed by a plunge into ice water. This stops the cooking process and sets the color to a vibrant green.

After a few minutes in ice water, drain and dry the green beans. Place in a bowl and add tomatoes, corn and feta cheese.

For tomatoes, I like the sweet grape and cherry tomato varieties. Their higher sugar content makes them sweeter than regular tomatoes and wonderful to eat in salads of all kinds. These are the tomatoes that finally got me to love raw tomatoes!

For corn, I’ll grill a couple of ears then cut the kernels off the cob. If you don’t have fresh corn (or a grill), frozen corn kernels work fine, just thaw first. Lastly, add your feta. I like the tang of Greek sheep’s milk feta, but use your favorite style.

For dressing, whisk together a fresh vinaigrette. Try the recipe I posted along with grilled lemon mint chicken breast. While the the mint is refreshing, fresh oregano or thyme works well too. A half batch should be plenty.

Drizzle on your vinaigrette before serving and toss gently. This green bean salad is a great side dish for barbecued meat, poultry and fish. It’s easy and healthy for hot weather entertaining, picnics and tailgating. For an extra flourish, scatter fresh chopped mint or chives over the top before serving and pass extra vinaigrette if desired.

Green Bean Salad with Sweet Tomatoes and Grilled Corn

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This colorful green bean salad is a great side dish for barbecued meat, poultry and fish. Serve chilled, and its easy and healthy for hot weather entertaining, picnics and tailgating. For a vegan version, leave out the feta.

Serves 4-6

Ingredients

12 ounces baby green beans, ends trimmed

1 1/2 cups (half pound) of sweet grape or cherry tomatoes in mixed colors, halved lengthwise

4-6 ounces feta cheese, crumbled

2 ears of corn, grilled and kernels cut from cob, or about 1/2 cut of frozen kernels, thawed

6-8 tablespoons lemon-mint vinaigrette (recipe here)

Salt and pepper, to taste, plus salt for boiling the green beans

Fresh chopped mini or chives for garnish, optional

Directions

1) Ready a large bowl filled with ice and cold water. Bring a large pot of water (4-5 quarts) to a boil and add a tablespoon of salt. Add green beans and cook for 4-5 minutes. At 4 minutes, quickly toss one green bean into the ice water test for doneness. You want them crisp-tender. If it’s done enough for you, place the green beans in the ice water immediately to stop the cooking process and set the color. If not, cook that additional 1 minute then move to the ice bath. After a few minutes in the ice water, drain the beans and allow them to dry. At this point you can refrigerate the green beans until you are ready to serve them. You can even cook them a day ahead.

2) When ready to serve, make your vinaigrette. Add the green, tomatoes, feta and corn to a large bowl. Toss with a few tablespoons of the vinaigrette and season with salt and pepper to taste. Sprinkle on additional chopped fresh herbs if using. Pass more dressing at the table in case someone would like a little more.

For more good reading on summer side dishes and cooking, try these links:

How to grill corn

Grill extra corn and try this corn chowder from Simply Recipes

Green bean and cherry tomato salad by Smitten Kitchen

Green beans: not just for Grandma’s Thanksgiving casserole, featured at Women’s Health Magazine

Whether canned or dried, beans are the backbone of any strong pantry. Strong, like silent soldiers, waiting to leap into action to help you create a meal. With a strong pantry you will never go hungry, even when you are too tired to go to the grocery store.

While canned beans are good for certain recipes or when you are short on time, nothing can beat a dish started with dried beans. Soaked overnight and cooked slowly the next day, great are the rewards in flavor for healthy dishes like this simple white bean salad. Add a generous amount of fresh chopped herbs, salt, pepper, and olive oil and you have a satisfying side dish for grilled chicken, shrimp, pork or beef.

Mix your beans with canned tuna (I buy low mercury tuna from Wild Planet) for a terrific lunch. Cook a batch and enjoy them for a few days. They hold well in the refrigerator.

It wasn’t until I discovered Rancho Gordo that I really began to cook with dried beans. Based in Napa, California, Rancho Gordo brings high quality heirloom dried beans to market. Beans that are grown in limited quantities. Beans that have better flavor and texture than your generic super market dried beans. Beans that are fresh. Once I tried their bean varieties, dried beans became a constant in my pantry. My favorite and the one I can’t live without? Cannellini beans.

Big, white, creamy-tender pillows, Cannellini beans are very versatile. I use them in soups, salads, stews and side dishes with wonderful results. Cannellini beans are good for you and an inexpensive source of protein. If you are vegetarian or vegan, these beans are your “meat”.

For this white bean salad, start the beans soaking before you go to bed. The next day, cook them and finish the salad. Serve chilled or at room temperature with lots of fresh herbs and a little olive oil. Sometimes I add crumbled feta cheese or Parmesan.

Sometimes I serve them as a side dish. Sometimes I just have a small bowl as a healthy afternoon snack. For dinner, I’ll top with my beans with grilled chicken or shrimp. Cannellini beans are incredibly versatile.

Once you understand the simplicity of cooking dried beans, they will become a canvas for many wonderful dishes in your kitchen. Make them what you want.

Summer White Bean Salad

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Don’t be daunted by the length of this recipe. It’s really easy. It just takes a little time and thinking ahead. While I’ve made this salad with canned beans in a pinch, there’s no comparison to starting with good quality dried Cannellini beans. I order mine from Rancho Gordo in Napa, California. Soak your beans overnight and cook them the next day. This salad works beautifully served at room temperature or chilled, great for summer dinners and picnics. Add any herbs that please you – rosemary, mint, basil, oregano, chives. Crumbled feta and shaved Parmesan cheese work nice too.

Serves: about 6

Ingredients

1 pound (454 grams) dried Cannellini beans

7-8 cups (2L) of filtered water

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2 tablespoons (30ml) olive oil

½ cup (72 grams) diced celery (chopped small)

½ cup (72 grams) diced carrot (chopped small)

1 cup (144 grams) diced onion (chopped small)

2 large garlic cloves, finely chopped

1 large dried bay leaf

Kosher or sea salt and black pepper, as needed

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1 tablespoon (15 ml) fresh squeezed lemon juice

3 tablespoons (45ml) extra virgin olive oil

1-2 large garlic cloves, finely chopped (minced)

3/4 teaspoon (3 grams) kosher salt

¼ teaspoon (1 gram) ground black pepper

2-3 teaspoons fresh finely chopped rosemary

1 generous tablespoon finely chopped flat leaf (Italian) parsley

2 tablespoons finely chopped chives

1 -2 teaspoons fresh chopped oregano

Additional good quality extra virgin olive oil to drizzle over salad at serving

Directions

Soak Beans (Night before)

Pick through the beans for any broken pieces or debris and discard. Place beans in a large enough container to hold both the beans and water. I use an 8 cup (2 quart/2 L) measuring container. Cover and refrigerate overnight.

Cook Beans

When you are ready to cook your beans, warm 2 tablespoons (30ml) olive oil over medium heat in a large heavy pot. I use a 5 ½ quart Le Creuset Dutch oven (2-3L), sometimes called a French oven. Add celery, carrot, onion and garlic to the pot and cook until vegetables are softened, turning down the heat if necessary. You want to “sweat” the vegetables, which is cooking them slowly without getting any color on them.

When vegetables are soft, pour in your beans and water and add the bay leaf. Bring the pot to a boil, then turn down the heat to low. Cover the beans and simmer gently for approximately 2-3 hours. Last time I made them mine took 2 hours, but timing can vary.

Check the beans occasionally to make sure they are covered by water. Beans are done when they are soft and tender to the bite. When beans are almost there, add salt and pepper to season.

When beans are done, gently strain off the water and allow the beans to cool. Beans can be refrigerated covered at this point for a day or two, or continue with the recipe.

Finish the White Bean Salad

Start by making the vinaigrette dressing. In a small bowl whisk together the lemon juice, oil, garlic, salt and pepper. Stir in the herbs. Pour dressing over the beans and mix gently so you don’t break up the beans.

At serving time, taste the beans and add additional salt and pepper if needed, then drizzle with good olive oil.

Notes on additions:

This is a versatile recipe. Make it your own by adding halved grapeseed tomatoes (fresh, roasted or sun-dried), feta or Parmesan cheese, or other herbs. Mint is terrific. Thinly sliced shallots are a good addition too.

Links to other recipes and instructions that might be helpful:

These beans go great with Grilled Lemon Mint Chicken

Fold in some Roast Baby Tomatoes with Thyme for wonderful flavor and color

Cannellini bean recipes, from Simply Recipes

Crockpot Recipe for Cannellini Bean Stew with Parmesan, from Kalyn’s Kitchen

Simple instructions for preparing beans, by Rancho Gordo

Looking like the vegetable version of a pinecone, I wonder what brave soul first figured out that the prickly artichoke was good to eat. Served warm, room temperature or chilled, I often put a platter out for guests hanging out in the kitchen to snack on as I finish cooking dinner. When the leaves are gone and the fuzzy choke is removed, a prize awaits – the artichoke heart. Slice and devour.

Although artichokes are available almost year round, spring is their peak season. I like to boil or steam them and serve with a quick mayonnaise-based lemon garlic dipping sauce.

I remember my first artichoke as a kid. A neighbor brought one over, ready to eat. She taught us how to snap off a leaf and pull the inside of the leaf across your teeth to scrap off the meaty part. With an earthy, nutty flavor, I’ve been a fan ever since.

Fresh artichokes should be compact, plump and feel heavy for their size. The leaves should be green and tightly closed. If the leaves (called bracts) are brown and splitting, the artichoke is most likely past its prime. The exception to this is winter harvest artichokes. They may have light brown scaling on the leaves due to frostbite. Although not as pretty, they taste just as good.

After boiling or steaming, pluck the hot artichokes out of the pan with tongs, drain, and place on a platter for serving. For extra flavor and presentation, try finishing them on the grill. Split the artichokes in half from top to bottom, remove the fuzzy choke, brush with a little olive oil and place on the grill for a few minutes until a lightly charred. Grilling gives them a lightly smokey flavor. After grilling, cut the artichoke halves in two for easier to eat quarters size pieces. Have an empty bowl handy to toss discarded leaves into.

A versatile vegetable, artichokes can be served as an appetizer, snack, salad, or as part of a main course. Pack them up for a picnic or tailgate. Use them for lunch and stuff with chicken, crab or tuna salad. Recipes abound for ways to use the green globes, so enjoy them while they are at peak season and throughout the year.

Artichokes with Lemon Garlic Dipping Sauce

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Fresh artichokes should be compact, plump and feel heavy for their size. The leaves should be green and tightly closed. Whether boiled, steamed, or grilled, these green globes are very versatile as a snack, appetizer, stuffed, or in a main course. Share one or enjoy a whole one yourself.

Serves 2-4

Ingredients

2 large fresh artichokes

1 large lemon, cut in quarters

2 teaspoons olive oil

1 dried bay leaf

6 black peppercorns

Sprinkle of kosher salt

2 fresh thyme sprigs

2-3 fresh whole garlic cloves, peeled and smashed

Directions

Prepare artichoke for cooking

To prepare whole artichokes, cut the top one third off with a serrated knife. The teeth of a serrated knife make it easier to cut through the tough exterior. Discard the trimmings.

Trim the bottom stem flush with the base. Next, trim off the prickly point of each leaf with a pair of kitchen scissors. Rub a cut lemon over the artichoke to prevent it from turning brown.

How to cook an artichoke

In a deep pan wide enough to hold artichokes, place trimmed artichokes stem side up in the bottom of the pan (or place on a steamer rack). Fill pan with a few inches of cold water. Squeeze lemon juice over the artichokes and put rinds in the pan. Drizzle in olive oil, sprinkle with kosher salt, add bay leaf, black peppercorns, thyme sprigs and garlic.

Cover the pot with a tight fitting lid and bring to a boil. When steam starts coming out of the pan, turn the heat down to low and cook artichokes until you can pierce the center of the stem with a paring knife. The timing will depend on the size of the artichokes. For big ones test at 20-25 minutes and continue if needed for a few minutes. Another way to tell when an artichoke is ready is to pull off and outer leaf. It should come off easily.

Remove the artichokes from the pan and drain on a towel. At this point, you can arrange the artichokes on a platter and serve them hot, at room temperature or chilled.

To finish by grilling, split the artichokes in half from top to bottom, remove the fuzzy choke, brush with a little olive oil and place on the grill for a few minutes until a little charred. This enhances the earthy, nutty flavor and makes for a great presentation.

Serve with lemon garlic dipping sauce, recipe below

Lemon Garlic Dipping Sauce

1/2 cup of your favorite mayonnaise, reduced fat (I like Veganaise and Ojai Lemonaise)

1 large garlic clove, pressed or finely minced

zest and juice of 1 lemon

1 tablespoon Dijon mustard

Salt and pepper to taste

2 teaspoons fresh chopped parsley or chives for color and flavor, as you prefer

Directions

Combine all ingredients and stir until smooth. Can be made ahead of time, covered and refrigerated until serving time.

Other links you might enjoy on artichoke recipes and information:

This hollandaise works great over roast asparagus, see my recipe and replace all of the toppings with the sauce.

The annual Artichoke Festival is in May in Castroville, California, the self-proclaimed artichoke capital of the world.

Link to the California Artichoke Advisory Board

A variety of recipes using artichokes, at Simply Recipes