All posts by Sam

Dairy-Free, Dry Beans, Polenta, Rotation, Summer, Weeknight Dinner

Summer Vegetable Marinara with Polenta & Eggs

August 27, 2017 Sam

Delicious, dairy-free meal perfect for summer.

Print Recipe

Summer Vegetable Marinara with Polenta & Eggs

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: California

Keyword: Inspired by Sun Basket

Servings: servings

Calories: 970kcal

Ingredients

Beans

¾ cup dry white beans e.g., alubia blanca
bean spices

Polenta

2 cups vegetable broth
2 cups water
1 cup polenta
1 tbsp olive oil
½ tsp salt

Eggs, Marinara, Vegetables

2 large eggs
1 large red onion
2 cloves garlic
1 large red bell pepper
1 ear corn
1 pint cherry tomatoes
3 sprigs fresh cilantro
1 large lemon
2 tbsp olive oil
½ tsp salt

Instructions

Beans

Soak the beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large pot (not the large sauce pot, you will be using that) and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (bay leaf, garlic, oregano, etc.) into a disposable or reusable spice bag and add to the water. Boil for about 5 minutes. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened.
¾ cup dry white beans, bean spices

Polenta

In a large saucepot, boil 2 cups vegetable broth and 2 cups water over high. Once boiling, slowly whisk in the polenta and keep stirring for a few minutes until no clumps remain. Cover and cook for 30-40 minutes, stirring every 5 minutes, until individual grains are tender and texture is creamy. Once done, remove from the heat and stir in 1 tablespoons olive oil. Season to taste with about 1 tsp salt and some fresh pepper. Cover, and keep warm.
2 cups vegetable broth, 2 cups water, 1 cup polenta, 1 tbsp olive oil, ½ tsp salt

Eggs, Marinara and Vegetables

In a small saucepan, add 1.5 inch of water. Cover and bring to a boil. Once boiling, gently lower eggs into the pot. Cover the pot and cook the eggs for up to 9 minutes. Drain eggs, set aside to cool and then peel after they have cooled slightly.
Prepare the vegetables. Bowl 1: Chop the red onion and mince the garlic cloves. Bowl 2: Clean and rough chop the bell pepper. Bowl 3: Shuck the corn and lay the cob flat and cut the kernels from the cob and cut the cherry tomatoes in half. Separate: Coarsely chop the cilantro. Juice the lemon.
1 large red bell pepper, 1 ear corn, 1 pint cherry tomatoes, 3 sprigs fresh cilantro, 1 large lemon
Once the beans and polenta are finished, you can fry up the vegetables and tomatoes. In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bell pepper and beans and cook until starting to soften, 1 to 2 minutes. Stir in the corn and tomatoes and cook until heated through, about 1 minute. Remove from the heat, stir in the cilantro, and season to taste with salt, pepper, and lemon juice.
2 tbsp olive oil, ½ tsp salt
Carefully peel the eggs. Cut the eggs in half lengthwise.
Transfer the polenta to individual bowls and spoon the marinara alongside. Top each with an egg and serve.

Notes

Serves 2

Nutrition

Nutrition Facts

Summer Vegetable Marinara with Polenta & Eggs

Amount Per Serving

Calories 970 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 186mg62%

Sodium 2234mg97%

Potassium 2508mg72%

Carbohydrates 147g49%

Fiber 20g83%

Sugar 19g21%

Protein 37g74%

Vitamin A 5020IU100%

Vitamin C 196mg238%

Calcium 287mg29%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dairy-Free, Spice Mix

Enchilada Sauce

July 29, 2017 Sam

This recipe contains all of the spices you may want to use to make enchilada sauce. You certainly don’t have to use all of them, but it’s clear that you must use the primary spices.

Print Recipe

Enchilada Sauce

Course: Ingredient

Cuisine: Tex-Mex

Keyword: Enchiladas

Servings: servings

Calories: 141kcal

Ingredients

3 tbsp olive oil
3 tbsp flour all-purpose or whole wheat flour
1 tbsp ground chili powder
1 tsp ground cumin
1 tsp chipotle chili powder
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp dried oregano
¼ tsp sumac
¼ tsp harissa
¼ tsp salt
Pinch of cinnamon
2 tbsp tomato paste
2 cups vegetable broth
1 tsp vinegar white or apple cide
Black pepper to taste

Instructions

Everything comes together quickly, so measure out everything before starting. Place all dry ingredients (flour and spices) into a small bowl and place it near the stove. Place the 2 tbsp tomato paste and 2 cups broth near the stove as well.
In a medium-sized pot over medium heat, warm the 3 tbsp oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient.
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.

Nutrition

Nutrition Facts

Enchilada Sauce

Amount Per Serving

Calories 141 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Sodium 727mg32%

Potassium 177mg5%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 2g2%

Protein 2g4%

Vitamin A 1380IU28%

Vitamin C 2mg2%

Calcium 27mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Weekend Dinner, Weeknight Dinner, Winter

Spicy Broccoli and Sun-Dried Tomato Pasta

July 24, 2017 Sam

This was a “pantry dinner” one time that’s been modified a few times since, I believe. The flavors work together in a special way that is somewhat surprising once it comes all together.

Print Recipe

Spicy Broccoli and Sun-Dried Tomato Pasta

Spicy and flavorful pasta dish

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 515kcal

Equipment

Pressure cooker

Ingredients

Beans

¾ cup dry chickpeas
1 bay leaf

Everything Else

½ lb pasta farfalle or spiral pasta
4 tbsp olive oil
5 cloves garlic minced
½ tsp red pepper flakes
1½ pound broccoli chopped into small, bite-sized pieces
½ cup sun-dried tomatoes soaked in hot water then chopped
3 oz goat cheese
2 oz Parmesan finely shredded
15 pitted kalamata olives
1 small lemon

Instructions

Beans

Pre-soak the beans for about 6-8 hours in 1% salinity water. Drain and add to a pressure cooker along with enough water to cover the beans. Add the bay leaf. Bring to high pressure for 8 minutes. Allow pressure to release for 25 minutes and then release the rest of the pressure manually. Check for softness and cook for longer if needed. If done, drain the beans, discarding the water. Proceed once beans are done.
¾ cup dry chickpeas, 1 bay leaf

Everything Else

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. When done, save about 1 cup of the pasta water, drain the pasta, and put it back in the pot, off the heat.
½ lb pasta
While that cooks, prep the other ingredients. Mince the garlic cloves (yielding at least 1 tbsp). Chop the broccoli into small, bite-sized pieces. Add ½ cup of the sundried tomatoes to a bowl of very hot water. Once they’ve expanded, chop them. Roughly chop the 15 Kalamata olives. Juice the lemon.
5 cloves garlic, 1½ pound broccoli, ½ cup sun-dried tomatoes, 15 pitted kalamata olives, 1 small lemon
Place a small heat-safe bowl near the stove. In a large skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the ½ tsp red pepper flakes and minced garlic and cook, stirring constantly, until the garlic begins to simmer, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside.
4 tbsp olive oil, ½ tsp red pepper flakes, 5 cloves garlic
Add another 1 tbsp olive oil to the pan and heat over medium-low until shimmering. Add the broccoli and sprinkle with salt. Cook, stirring occasionally, about ten minutes, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them. Make sure the broccoli is cooked well here – you want it to be somewhat tender and definitely somewhat browned.
4 tbsp olive oil, 1½ pound broccoli
Next, add the chopped sun-dried tomatoes to the pan. Pour about ⅓ cup pasta water into the pan. Cover the pan and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
½ cup sun-dried tomatoes
Add the drained pasta to the pan and drizzle in the pepper and garlic infused oil. Stir, then add the goat cheese and most of the parmesan cheese. Stir until everything is well distributed. Add the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese as needed. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas.
3 oz goat cheese, 2 oz Parmesan

Nutrition

Nutrition Facts

Spicy Broccoli and Sun-Dried Tomato Pasta

Amount Per Serving

Calories 515 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 19mg6%

Sodium 940mg41%

Potassium 1607mg46%

Carbohydrates 50g17%

Fiber 15g63%

Sugar 16g18%

Protein 24g48%

Vitamin A 1922IU38%

Vitamin C 178mg216%

Calcium 362mg36%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Holiday, Side

Classic Deviled Eggs

June 4, 2017 Sam

Print Recipe

Classic Deviled Eggs

Prep Time15

Cook Time15

Cooling Time30

Total Time1

Course: Appetizer, Side Dish

Cuisine: American, Thanksgiving

Keyword: Eggs

Servings: servings

Calories: 120kcal

Ingredients

6 large eggs
1 tsp Dijon mustard
2 dashes Cholula hot sauce
¼ tsp salt
¼ tsp freshly ground black pepper
1 tbsp snipped fresh chives
3 tbsp mayonnaise
Paprika for garnish
Whole fresh chives

Instructions

Add about 1 in. of water to a pot with a steamer basket in the bottom. Rinse eggs with warm water. Once the water is boiling heavily, add the eggs to the steamer basket and allow to steam for about 12 minutes. If the eggs aren’t in a single layer: first, why are you cooking so many eggs; and second, add about five minutes to account for the added eggs.
6 large eggs
Once the timer has gone off, remove eggs from the steam and set aside to cool for about 30 minutes. Do not plunge in water or do anything besides letting them cool naturally for a bit, until they are not too hot to handle. Peel the eggs.
Halve the eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add the 1 tsp Dijon mustard, a few dashes of Cholula, a ¼ tsp salt, ¼ tsp pepper, and snipped chives. Stir in 3 tbsp mayonnaise.
1 tsp Dijon mustard, 2 dashes Cholula hot sauce, ¼ tsp freshly ground black pepper, 1 tbsp snipped fresh chives, 3 tbsp mayonnaise, ¼ tsp salt
Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika. Garnish with whole chives.
Paprika, Whole fresh chives

Notes

Six servings, two pieces each

Nutrition

Nutrition Facts

Classic Deviled Eggs

Amount Per Serving

Calories 120 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 189mg63%

Sodium 223mg10%

Potassium 72mg2%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 275IU6%

Vitamin C 1mg1%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Quick, Summer, Weeknight Dinner

Brown Butter Gnocchi with Summer Squash

June 4, 2017 Sam

Though it says butter, I made this with non-dairy ingredients in 2021 and it was still a great, simple recipe. I served it with a spinach-strawberry salad and the two went well together.

Print Recipe

Brown Butter Gnocchi with Summer Squash

Relatively quick summer meal

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: Inspired by Blue Apron

Servings: servings

Calories: 580kcal

Ingredients

2 large eggs
10 oz gnocchi
1 large lemon
1 large yellow summer squash
1 bunch parsley small
2 tbsp vegan butter
2 tbsp vegan sour cream
¼ cup almonds
1 tsp salt
black pepper to taste

Instructions

Heat 1" water in a large saucepot on high with a steamer basket inside. Once boiling, add the eggs and cook for 9 minutes. Remove and allow to cool. (Do not put on ice.) Pour out water, rinse the pot and refill with salted water. Heat to boiling on high. When eggs are cool enough to handle, carefully peel the cooked eggs.
While the eggs cook, prep the remaining ingredients. Medium dice the squash, roughly chop the almonds, quarter the lemon, and roughly chop the parsley leaves and stems.
In a medium nonstick pan, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. Be careful not to overcook, as the butter can burn easily.
Add the squash to the pan of browned butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the almonds; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the almonds are fragrant. Add the juice of 2 lemon wedges and stir to combine.
While the almonds cook, add the gnocchi to the pot of boiling water. Cook until the gnocchi float to the top of the pot (3-5 minutes). Drain thoroughly.
Add the cooked gnocchi and vegan sour cream to the pan of squash and almonds. Cook on medium-high, stirring vigorously to coat the gnocchi, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Top with the peeled eggs cut in half. Garnish with the parsley.

Notes

Serves two.

Nutrition

Nutrition Facts

Brown Butter Gnocchi with Summer Squash

Amount Per Serving

Calories 580 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 186mg62%

Sodium 1900mg83%

Potassium 855mg24%

Carbohydrates 71g24%

Fiber 10g42%

Sugar 7g8%

Protein 20g40%

Vitamin A 3541IU71%

Vitamin C 94mg114%

Calcium 182mg18%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dry Beans, Side

Best Smooth Hummus

June 3, 2017 Sam

This hummus recipe is a lot of work compared to a blend-and-serve recipe, but it’s absolutely worth it for the smoothest, best hummus you’ve maybe ever had.

Make sure to read the steps and ingredients in advance!

Print Recipe

Best Smooth Hummus

Prep Time30

Cook Time2

Total Time2 30

Course: Side Dish

Cuisine: Mediterranean, Middle Eastern

Keyword: Dry Beans

Servings: servings

Calories: 329kcal

Equipment

Dutch oven
Small food processor
Large food processor

Ingredients

For Lemon-Tahini Paste:

1 whole head garlic broken into individual unpeeled cloves (about 20 cloves)
160 ml fresh juice from 3 to 4 lemons
½ teaspoon ground cumin
300 g tahini paste

For Hummus:

225 g dried chickpeas
1 tsp baking soda divided
1 small onion split in half
1 small stalk celery
1 small carrot
2 medium cloves garlic
2 bay leaves

For Serving:

Extra-virgin olive oil for serving
Za’atar paprika, whole warmed chickpeas, and/or chopped fresh parsley leaves, for serving

Instructions

For Chickpeas:

Combine the ½ pound of dried chickpeas and 1 tsp baking soda in a large dutch oven and cover with 2 quarts water. Stir to dissolve baking soda.
225 g dried chickpeas, 1 tsp baking soda
For the next steps, add these ingredients as you prep them. Peel and split the onion in half. Clean and cut the celery stalk into a few very large chunks. Clean and peel the carrot, and then cut into a few very large chunks. Add the 2 garlic cloves and 2 bay leaves to a spice bag.
1 small onion, 1 small stalk celery, 1 small carrot, 2 medium cloves garlic, 2 bay leaves
Pre-heat the oven to 275ºF.
Heat the dutch oven on high, with cover on, until it is rapidly boiling. Place in the oven and set a timer for 60 minutes. Check to make sure the water hasn’t cooked down too much, and that the beans are expanding and softening. You will likely need to cook for 2 to 3 hours, so keep checking every 30 minutes. When done, the beans should be completely tender, to the point of falling apart. The beans must be fully submerged at all times. If they’re not, add some warm water.

For Lemon-Tahini Paste:

While that cooks, make the lemon-tahini paste. Break the head of garlic into cloves, but leave the skin on. Juice the lemons until you have ⅔ cup (160 ml) lemon juice. Combine the cloves and lemon juice in a small food processor. Pulse until a pulpy puree is formed, about 15 short pulses. Transfer to a fine mesh strainer set over a large bowl. Press out as much liquid as you can with the back of a spoon or a rubber spatula, then discard the solids.
1 whole head garlic, 160 ml fresh juice
Add ½ tsp cumin and 1 cup (300g) tahini paste to the lemon/garlic juice and whisk to combine. The mixture will seize up and turn pasty. Add very cold water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl. Season with a little bit of salt and mix. Refrigerate until the beans are done.
½ teaspoon ground cumin, 300 g tahini paste

Back to the Chickpeas:

When done, discard the onion halves, celery, carrot, garlic and bay leaves. Reserving the cooking liquid, transfer the chickpeas, while still warm, to a large food processor with just a tiny bit of the cooking liquid.
The total processing time should be about 2 minutes. While processing, you may want to stop to use a spatula to move the ingredients down and around. You also may want to add some of the cooking liquid.
Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce. Whisk in salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate.
Serve hummus on a wide, shallow plate, drizzled with olive oil and sprinkled with za’atar, paprika, whole warm chickpeas, and/or chopped parsley. Leftover hummus can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before serving.
Extra-virgin olive oil, Za’atar

Notes

Makes about 8 servings

Nutrition

Nutrition Facts

Best Smooth Hummus

Amount Per Serving

Calories 329 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Sodium 157mg7%

Potassium 441mg13%

Carbohydrates 27g9%

Fiber 7g29%

Sugar 4g4%

Protein 12g24%

Vitamin A 48IU1%

Vitamin C 10mg12%

Calcium 85mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Fall, Favorites, Meal Prep, Pressure Cooker, Spring, Summer, Winter

Spicy, Flavorful Refried Beans

May 27, 2017 Sam

I’ve been making these for many years, and barely need a recipe anymore. But it’s good to have as a reference, and in case I want to quickly remember a fantastic method for making refried beans.

This version uses a pressure cooker, as there are no downsides to cooking this in a pressure cooker, given you want these beans fully cooked.

Print Recipe

Spicy, Flavorful Refried Beans

Prep Time30

Cook Time1

Bean Soaking6

Total Time7 30

Course: Ingredient

Cuisine: California, Mexican

Keyword: Dry Beans

Servings: servings

Calories: 295kcal

Equipment

Pressure cooker

Ingredients

1 lb dried beans Mayocoba, Pinto, Black, or other
2 tbsp oregano Mexican Oregano, Epazote, or other
1 medium white onion
6 cloves garlic
1 small jalapeno
1 tbsp chipotle in adobo
6 tbsp vegetable oil

Instructions

Soak the beans in 1.5% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.) Drain the beans, rinse quickly.
To the pressure cooker, add the one pound of dried beans. Add 2 quarts water.
Peel and cut the white onion in quarters. To spice sacks, or cheesecloth tied with twine, add two quarters of the onion, 2 tbsp oregano (Mexican, epazote, or Italian), and 3 cloves of garlic. Set the for high pressure for 5-8 minutes (Mayocoba), or 4-6 minutes (Pinto), or 4-6 minutes (Black).
1 lb dried beans, 2 tbsp oregano, 1 medium white onion, 6 cloves garlic
Allow to release pressure for 25 minutes naturally, and then release the rest of the way. Taste for doneness – they need to be creamy and soft, but not overcooked. If they are not done, turn to sauté and boil until done.
While the beans cook, mince the rest of the onion, the jalapeno, and get 1 tbsp of the chipotle in adobo sauce (including one pepper). Mince the garlic. You can combine all of this into a storage container and put in the fridge while the beans cook.
1 medium white onion, 1 small jalapeno, 1 tbsp chipotle in adobo
When beans are done, drain the beans, reserve the bean-cooking liquid and discard the spice bags.
In a large skillet or Dutch oven over medium-high, heat the 6 tbsp oil until shimmering. Add the onions, peppers, and garlic and cook, stirring occasionally, until onions are translucent and lightly golden, about 5 minutes.
6 tbsp vegetable oil
Stir in beans and cook for a few minutes, lowering the heat some. Add ¼ cup of reserved bean-cooking liquid to start. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to quickly make a smoother purée. Add more bean cooking liquid if needed, to make it just wet enough to cook down. Reduce heat to medium and cook, stirring, until desired consistency is reached. Season with salt and pepper and serve.

Notes

Makes about 8 servings

Nutrition

Nutrition Facts

Spicy, Flavorful Refried Beans

Amount Per Serving

Calories 295 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 2g

Sodium 32mg1%

Potassium 820mg23%

Carbohydrates 38g13%

Fiber 10g42%

Sugar 2g2%

Protein 13g26%

Vitamin A 134IU3%

Vitamin C 6mg7%

Calcium 74mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Favorites, Great Leftovers, Roasted Vegetables, Rotation, Weeknight Dinner, Winter

Chipotle Vegetable & Farro Salad

March 19, 2017 Sam

This is a classic. Farro is used to great effect here. It has its own chewy texture that holds up well against the flavors and textures of the remaining ingredients, principally the roasted, spicy broccoli and sweet potatoes, along with the citrus, cheese, avocado and crunchy chips.

Print Recipe

Chipotle Vegetable & Farro Salad

Farro is the perfect base for this delicious salad.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California

Keyword: Farro

Servings: servings

Calories: 680kcal

Ingredients

1 cup farro perlato rinsed
4 small radishes cleaned, ends trimmed and thin-sliced
1 large avocado cubed and spritzed with lime and salt
1 large Cara Cara or blood orange peel and pith sliced off and cubed
2 large limes juiced
1 large Japanese sweet potato peeled and small diced
¾ lb broccoli cleaned and cut into bite-sized florets
½ can chipotle pepper in adobo sauce peppers chopped
4 oz queso fresco crumbled
1 large shallot peeled and minced
½ tbsp agave or honey
2 cups corn chips
2 tbsp olive oil
2 tsp salt

Instructions

Preheat the oven to 450°F with a sheet pan on one of the racks. Heat a large pot of salted water to boiling on high. Add the farro to the pot of boiling water and cook, uncovered, 15 to 25 minutes, or until tender. When done, turn off the heat, drain thoroughly and return to pot. Stir in ½ tbsp or so of lime juice and ½ tbsp of olive oil and about ½ tsp of salt plus some freshly ground pepper.
1 cup farro perlato, 2 large limes, 2 tbsp olive oil, 2 tsp salt
While the farro cooks, toss the cubed sweet potato, broccoli florets and the chopped chipotle pepper and sauce, along with about 1½ tbsp of olive oil and ½ tsp salt and some freshly ground black pepper. Transfer to the pre-heated sheet pan and shake or move around to arrange in a single, even layer. Roast 15 to 25 minutes until the vegetables are lightly browned and tender. Set aside.
1 large Japanese sweet potato, ¾ lb broccoli, ½ can chipotle pepper in adobo sauce, 2 tbsp olive oil, 2 tsp salt
While the vegetables roast, in a bowl, combine the sliced radishes, minced shallot, ½ tbsp agave and about 1 tbsp lime juice. (Use remaining lime juice on the farro or save.) Add ½ tsp salt and mix well. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4 small radishes, 1 large shallot, ½ tbsp agave or honey, 2 large limes
Mix together the cooked farro, roasted vegetables, orange cubes and marinated radishes and shallot (including the liquid). Then gently add the avocado and crumbled cheese. Top with the corn chips when serving.
1 large avocado, 1 large Cara Cara or blood orange, 4 oz queso fresco, 2 cups corn chips

Notes

Serves 4

Nutrition

Nutrition Facts

Chipotle Vegetable & Farro Salad

Amount Per Serving

Calories 680 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 1894mg82%

Potassium 1149mg33%

Carbohydrates 97g32%

Fiber 22g92%

Sugar 15g17%

Protein 17g34%

Vitamin A 14260IU285%

Vitamin C 118mg143%

Calcium 316mg32%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner

Mediterranean Tomato Lima Beans

November 5, 2016 Sam

A classic bean dish that is a great way to show off how wonderful Christmas Lima beans can be.

Consider serving it with one of the following:

Bread
Basmati rice
Saffron quinoa
Bed of arugula

Print Recipe

Mediterranean Tomato Lima Beans

One of the best Christmas Lima dishes ever

Prep Time30

Cook Time2 15

Total Time2 45

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 358kcal

Equipment

Large Dutch oven

Ingredients

1 lb Christmas Lima beans or large White lima
2 bay leaves
½ tsp salt
1 tbsp olive oil
1 tsp vegetable bouillon
4 cloves garlic minced
1 large yellow onion diced
3 small carrots shredded, for about ½ cup
2 tbsp tomato paste
1 can diced or crushed tomatoes (28oz)
1 tbsp rice vinegar
½ tbsp honey
1 tbsp dried oregano
2 tsp dried thyme or rosemary
1 dash ground nutmeg
1 tsp salt
1 tsp freshly ground black pepper
½ bunch fresh parsley finely minced

Instructions

Don’t soak the beans. I rarely recommend against soaking, but it's the right move here. Pre-heat the oven to 250ºF. Add the 1 lb of dry Christmas lima beans (rinsed) to a Dutch oven. Add 2 quarts of water, 2-3 bay leaves and ½ tsp salt. Bring to a heavy boil with the lid on. Once it is boiling, place in the oven (with the lid on). Check at 30 minutes and then every 15 minutes; the beans should be ready in 45-90 minutes. When you check, you are looking for just fully cooked, creamy beans but also not yet mushy. If it looks dry at any point, you can add boiling water.
1 lb Christmas Lima beans, 2 bay leaves, ½ tsp salt
In the last 5-10 minutes of the beans cooking, prep your ingredients. Mince the 4 cloves garlic. Medium-dice the yellow onion. Shred carrots until you have ½ cup.
4 cloves garlic, 1 large yellow onion, 3 small carrots
When the beans are done, remove any foam that’s on the top, and then strain the beans (while saving at least 1 cup of the bean water). You can reserve the bay leaves with the beans or remove them, and leave the beans in the strainer. Add the vegetable bouillon to 1 cup of the bean water.
1 tsp vegetable bouillon
Turn up the oven to 375ºF. Wipe out the Dutch oven and return to the stovetop and heat to medium. Add about 1 tbsp of olive oil and the chopped onion and let cook and brown a little. Then add the garlic and mix until fragrant. Add the shredded carrot, and cook for another 30 seconds or so. Then add the 2 tbsp tomato paste and stir until fairly aromatic. Now, add the can of tomatoes, the 1 cup vegetable bouillon bean water, the 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, and a dash of nutmeg. Add salt and pepper to taste too.
1 tbsp olive oil, 2 tbsp tomato paste, 1 can diced or crushed tomatoes (28oz), 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, 1 dash ground nutmeg, 1 tsp salt, 1 tsp freshly ground black pepper
Stir everything well and bring to a boil (you may want to increase the heat to medium high). Then reduce the heat to medium-low and cook for 10 to 12 minutes, to thicken the sauce some.
Taste the sauce and season with pepper, and more salt (if needed). Add the beans and ¼ cup fresh parsley. Cover the dish and bake for 30 minutes, stirring midway through. Uncover and bake for an additional 10-15 minutes to dry it a little.
½ bunch fresh parsley
Serve alone or with one of the suggested bases/sides. You can add some finely shredded Parmesan or a crumbled feta or other salty cheese on top if you'd like.

Notes

Serves 6

Nutrition

Nutrition Facts

Mediterranean Tomato Lima Beans

Amount Per Serving

Calories 358 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 837mg36%

Potassium 1911mg55%

Carbohydrates 67g22%

Fiber 19g79%

Sugar 17g19%

Protein 20g40%

Vitamin A 4974IU99%

Vitamin C 24mg29%

Calcium 153mg15%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dairy-Free, Side

Saffron Quinoa

November 5, 2016 Sam

Simple and delicious compliment to other dishes, especially Mediterranean Tomato Lima Beans.

Print Recipe

Saffron Quinoa

A perfect, flavorful side

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: California

Keyword: Quinoa

Servings: servings

Calories: 157kcal

Ingredients

2 cups water
1 cup quinoa
1 pinch saffron about 20 threads
1 cube vegetable bouillon or 1 tsp

Instructions

First, heat just a bit more than 2 cups water in a medium saucepan, until it's fairly warm, but not boiling. Turn off the heat.
Crush the saffron on a plate or non-porous surface, then add to the water and let it steep for 5 minutes. Add the bouillon cube and stir.
Add the 1 cup quinoa and bring to a rapid boil and add a little pepper. Cover and turn the heat to very low. Let this sit for 15 minutes or so, and then stir and check that most of the water has been absorbed. If the qunioa is cooked, but there is some water left, you can leave the lid off and allow moisture to evaporate.

Nutrition

Nutrition Facts

Saffron Quinoa

Amount Per Serving

Calories 157 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Sodium 13mg1%

Potassium 239mg7%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 1g1%

Protein 6g12%

Vitamin A 9IU0%

Vitamin C 1mg1%

Calcium 24mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.