Minestrone Soup

After a very long hiatus, I've decided to start blogging my food adventures again. It may not be every week but at least when I make something that stands out to me, I'll post it here. Yesterday I made minestrone soup for our community group with church. People asked for the recipe which inspired me to just post it. Enjoy! (PS, it was even better the next day!)

Minestrone Soup, serves 6 as a main dish (with some good sourdough bread on the side!)

1½ cups dried great northern beans, soaked at least 4 hours
2 Tbs olive oil
1 large onion, finely diced
6 carrots, sliced or diced
3 celery stalks, chopped
1 bunch chard, leaves separated from stems and chopped 
3 garlic cloves, minced
28 oz can diced tomatoes in juice
½ tsp dried rosemary
5 cups chicken broth
5 cups water
1 oz piece of parmesan rind
 kosher salt and pepper to taste

Place soaked beans in large soup pot, cover well with water and boil until tender, about 1 hour. Drain beans and set aside. Rinse soup pot and return to stove. Add oil and heat through. Saute onion, carrots, celery and chard stems only about 10 mins or until beginning to soften. Add garlic and saute another minute. Add tomatoes with juice, rosemary, broth and water. Heat to boiling and then reduce heat and simmer, covered, until veggies are tender, about 30 mins. Add parmesan rind, chard leaves, reserved beans and salt and pepper to taste and cook another 10 minutes or until chard is soft. Mash up some of the beans on the bottom with a potato masher or immersion blender. Stir well, taste for seasoning, and serve with some crusty sourdough bread.

(You can add bacon, potatoes and/or zucchini to this soup as well. Add bacon first, then use a slotted spoon to take it out after it's crispy and reserve until the end. Add potatoes w/the carrots and onion and add zucchini with the chard leaves).

Baby Kale Salad

Made this baby kale salad last night and it was oh-so-delicious! Adapted from Earthbound Farm recipe. The original recipe called for golden balsamic vinegar and golden raisins but I only had the dark varieties and it still came out wonderful.

Baby Kale Salad Recipe
Dressing:
2 Tbs balsamic vinegar
2 Tbs EVOO
1 Tbs agave syrup
1/2 Tbs white wine vinegar
1/2 tsp salt

Salad:
5 oz baby kale leaves
1/4 cup raisins
3 Tbs pine nuts, toasted
shaved Parmesan


Mix all dressing ingredients in blender bottle or small food processor and shake or pulse until combined. Toss salad ingredients in medium bowl, drizzle with dressing and toss well to coat.

Easy Insalata Caprese

This is my go-to snack lately. It's a fancy way of saying Italian tomato and mozzarella salad. It's low-glycemic, super easy, and delicious. The sure-fire way to make this extraordinary is to use the freshest, highest quality ingredients.

Insalata Caprese Recipe

4-5 slices fresh buffalo mozzarella
1 ripe organic tomato, sliced into 4 or 5 rounds
4-5 big basil leaves
high quality extra virgin olive oil (EVOO)
fresh cracked black pepper
high quality sea salt

Layer the mozzarella slices, tomato rounds and basil. Drizzle with EVOO. Sprinkle with salt and pepper. Enjoy!

No-Cook Peanut Butter Balls

I made these for a Superbowl treat yesterday and they came out better than expected! You could make these with any sort of nut butter or alternative (sunflower seed butter, for example) and if you use a raw nut butter they would be a great raw food treat! My kids loved these and they don't normally eat sunflower seeds.

Peanut Butter Ball Recipe (adapted from Dr Sears' Nutbutter Balls), makes about 15 one inch balls

½ cup raw cacao powder or unsweetened cocoa powder
½ cup unsweetened peanut butter (or alternative of your choice)
½ cup raw sesame seeds
½ cup raw sunflower seeds (hulled)
½ cup rolled oats (old fashioned style, not instant)
¼ cup ground flax
scant ¼ cup raw agave nectar or raw honey
finely shredded unsweetened coconut

Mix all ingredients except coconut in a medium bowl. Stir with a wooden spoon to combine thoroughly. It will get pretty stiff so really put some muscle into it! Put some shredded coconut into a small bowl. Form approximate one inch balls with the peanut butter mixture and roll in the coconut to coat. Depending on the coarseness of your coconut, you may need to pulse it in a food processor a few times to make smaller bits that adhere to the balls better. Enjoy immediately or place in an airtight container and store in refrigerator.

Gluten Free Dinner - Vegetarian Chili and Cornbread

Today I delivered dinner to a friend who recently had a baby girl. She is gluten-free and vegetarian so I looked up some recipes online and got to cooking. The vegetarian chili I adapted from Gluten-Free Goddess's Butternut Chili and the cornbread from her Skillet Cornbread with Green Chilies. I made double and we had ourselves a gluten-free vegetarian meal as well. I will say that I prefer my Colorful Chili but I'm not sure if it's because of the meat or because of the multitude of spices. The cornbread was absolutely delicious! Super moist and I love the diced green chilies in it. So make your favorite chili and enjoy this recipe for gluten-free cornbread.

Gluten Free Cornbread Recipe
Combine in a medium bowl:

1 cup gluten-free cornmeal

1 cup Bob's Red Mill Gluten-Free Baking Mix

1 tsp xanthan gum

1 tsp baking soda

1½ tsp baking powder

1 tsp fine sea salt

½ tsp chili powder

½ tsp cinnamon

1/3 cup granulated coconut sugar

Mix in a separate large bowl:

2 eggs

1 cup kefir or buttermilk

½ cup grapeseed oil

¼ cup water

Mix dry ingredients into wet and stir just to combine.
Add and mix until combined:
1 (4 oz) can diced green chilies

Pour into a greased 9x9" baking dish or a greased 10" cast iron skillet. Sprinkle with ground cinnamon and/or chili powder if desired. Bake in preheated 375 degree oven for 25-30 mins or until toothpick inserted into center comes out clean.

Quinoa Egg Veggie Bake

I made this for dinner but it works equally well as breakfast, so save your leftovers! This recipe is super versatile and you could use whatever veggies (or even meats) and spices you have on hand. Try a southwestern twist with jalapenos and jack cheese, or Denver omelet style with bell peppers, ham and cheese, or Italian style with greens, tomatoes, garlic and top with marinara. The variations are really endless!

Quinoa Egg Veggie Bake Recipe, adapted from Door To Door Organics, serves 6 (two muffins for each person)
1 cup quinoa, cooked according to package directions and cooled
1 cup chopped mushrooms
1 cup chopped sturdy greens, such as spinach or kale or chard
1 cup chopped tomatoes (I used quartered grape tomatoes since I had them on hand)
6 eggs, beaten
¼ tsp sea salt
¼ tsp dried oregano or basil
cracked pepper
grated cheese of choice for topping (optional, I used Romano)

Combine all ingredients in a large bowl. Spoon into well-greased muffin cups (should fill a normal sized 12-muffin pan). Bake at 400ºF for approx 20 mins or until lightly browned and set. Remove pan from oven, top muffins with grated cheese, return to oven and turn to broil. Broil for a couple mins, just until cheese melts. Remove and let cool a couple mins in the pan. Run a knife around each muffin to loosen and serve immediately.

Cheesy Baked Pasta with Spinach and Mushrooms

This is like a gourmet version of mac 'n' cheese. Even though it has lots of veggies, my two girls liked it. I guess that isn't saying a lot since they both tend to like vegetables, depending on the kind. For some reason they like mushrooms, even though that was the one food, as I can remember, that I didn't like as a kid. They must get it from their dad :)

Cheesy Baked Pasta with Spinach and Mushrooms Recipe, serves 4
10 oz mini penne or corkscrew pasta
2 Tbs butter or rendered bacon fat plus more if needed
1 large shallot (or half an onion), chopped finely
1 package sliced mushooms
1 Tbs tapioca flour or  2 Tbs all-purpose flour
2 cups milk
½ tsp sea salt
½ tsp garlic powder (not garlic salt)
several turns of the pepper mill
a good grating of nutmeg (if you're using ground, about ¼ tsp)
½ cup shredded mozzarella
¾ cup grated Parmesan or Romano cheese, divided
2 cups chopped spinach (or other hearty green)

Cook pasta according to package directions, but drain a minute or two early so it's nice and al denté. Reserve about a cup of pasta water in case your sauce needs thinning.

Preheat oven to 400ºF and position rack in lower third.

Meanwhile, melt butter or lard in Dutch oven. When hot, add shallot and cook, stirring, until tender. Add mushrooms and cook, stirring, until browned and tender. Add tapioca flour and stir, cooking for one minute. Whisk in milk and add salt, garlic powder, pepper and nutmeg. Bring up to a boil, stirring constantly, and immediately reduce heat to low simmer and cook until sauce is thickened. Add mozzarella and ½ cup of the Parmesan. Stir to melt and incorporate and remove from heat. Stir in spinach just to wilt. Add pasta and stir to combine everything. Top with remaining Parmesan and place in oven for about 10 mins, until everything is bubbly. Turn oven to broil and broil about 3 minutes, until cheese is nicely browned. Remove from oven and let cool in the Dutch oven a few minutes before serving.

Roasted Eggplant and Tomatoes with Goat Cheese

This is adapted from a Door To Door Organics recipe. I used it as part of a dinner along with the Quinoa Egg Veggie bake. I really love the flavors of the eggplant and tomatoes and it makes a great vegetarian and low-glycemic appetizer or side.

Roasted Eggplant with Tomatoes and Goat Cheese Recipe
1 eggplant, sliced about ½" thick (could slice the short or long way, it's up to you)
1 pint cherry or grape tomatoes, halved
EVOO
sea salt and cracked black pepper
goat cheese for topping

Preheat oven to 400ºF. Pour a couple tablespoons of EVOO on a large rimmed baking sheet. Toss tomatoes thoroughly in the oil and spread out evenly. Sprinkle with salt and pepper. Brush both sides of eggplant slices with EVOO and sprinkle both sides with salt and pepper. If you have room on the same baking sheet as the tomatoes, lay eggplant in single layer on it, otherwise use a separate baking sheet. Roast about 10 mins, flip eggplant slices and continue roasting another 10 mins or until eggplant is tender and tomatoes are caramelized. Remove from oven, arrange eggplant on serving dish, top with tomatoes and their juices, and sprinkle crumbled goat cheese over the top. Enjoy!

Hearty Pumpkin Soup w/Orange

This sounded like a strange combination, but I happened to have all (well, most) the ingredients on hand so I gave it a try. I am so glad I did because it's surprisingly good! Somehow the brightness of the orange really enhances the flavor of the pumpkin and it melds together beautifully.

Hearty Pumpkin Soup w/Orange Recipe (adapted from The Pumpkin Cookbook), serves 4-6
1 ½ lb pumpkin or kabocha squash, peeled, seeded and diced
1 onion, chopped
1/4 cup brown rice
1 lb carrots, peeled and sliced
5 cups chicken or veggie stock, warmed
1/4 tsp ground nutmeg
2" stick cinnamon
sea salt to taste
fresh cracked black pepper to taste
1 cup frozen peas (I didn't have any so I used edamame and it was good)
1 orange

To a large sauce pan or dutch oven, add pumpkin, onion, rice, carrots and stock. Bring to a boil and add the spices. Reduce heat to low, cover and simmer about 45 mins or until pumpkin has pretty much disintegrated into soup and the carrots and onion are tender. Add peas or edamame and cook just until warmed through, about 5 mins. Remove cinnamon stick.

Cut 4 or 6 (depending on how many people you're serving) thin slices from the center of the orange for the garnish. Grate the rest of the zest and add to soup along with the juice from the orange. Serve in warmed bowls and garnished with the orange slice.

Garlic and Greens Spaghetti Squash

This is adapted from Food Network Magazine's Great Easy Meals. Instead of using actual pasta, I opted for spaghetti squash which considerably takes down the glycemic load on your body (meaning you won't get the blood sugar spike that you would from traditional pasta). You could certainly try this with a low-glycemic pasta if you wanted to go that route.

I was shocked that the kids (ages 4 and 1½) gave this dinner rave reviews! They both cleaned their plates and asked for more! I knew that would happen if I had used real pasta but was very impressed that they both loved the spaghetti squash so much (and the greens)!

Garlic and Greens Spaghetti Squash Recipe, serves 4
1 small spaghetti squash
16 cloves garlic, thinly sliced
1/3 cup EVOO
1 medium onion, halved and sliced
1/8 tsp red pepper flakes, or more to taste
sea salt
1 bunch hearty greens such as kale or chard, thick stems discarded and leaves coarsely chopped
cracked black pepper and fresh grated Parmesan or Romano cheese for topping

Cut squash in half the long way. Scoop out seeds (I just discovered that my ice cream scooper works great for this!), place in baking dish, and bake in 375°F oven about 45 mins or until very tender.

When squash is almost done, begin with the rest of the recipe. Fry garlic in EVOO in a large skillet over medium heat. You want a nice color beginning to form but don't over brown or the garlic will be bitter. Transfer garlic with slotted spoon to a bowl or plate. Pour off all but about 2 Tbs of the EVOO (reserve the garlic-infused EVOO for another use or for dipping crusty bread into - which I didn't feel bad about in the least since we were having spaghetti squash instead of actual spaghetti). Add onions and red pepper flakes to the skillet. Cook until onions are softened and beginning to brown, about 10 mins. Season to taste with salt. Add greens and sauté until just wilted, about a minute.

While the onions are cooking, you can remove the squash from the oven and shred into "spaghetti". Use a fork and scrape the flesh, across the short side, to form the strands. Remove all the strands and place in the skillet with the greens and onions and toss to coat, adding more EVOO if necessary. Top with fried garlic chips. Grate Parmesan over the top, do a final seasoning with salt and pepper and serve immediately.

Polenta with Roasted Tomatoes and Swiss Chard

This recipe is adapted from Food Network Magazine's Great Easy Meals. This makes a great lunch or a light dinner. Polenta is coarse cornmeal. I generally use Bob's Red Mill brand.

Polenta with Roasted Tomatoes and Swiss Chard Recipe, serves 4
28 oz can plum tomatoes, drained, or 2 cups cherry or grape tomatoes, halved
1 Tbs EVOO
sea salt
1 cup polenta
5 cups water
fresh ground pepper
1 bunch Swiss chard
4 Tbs butter
Feta or goat cheese, for topping
crushed red pepper flakes, optional

Preheat oven to 450ºF. Toss tomatoes, EVOO and 1/4 tsp salt in large ovenproof skillet. Cook until tomatoes are beginning to caramelize, about a half hour. Turn oven down to 300ºF but keep tomatoes in until needed later.

Meanwhile, boil water in medium sauce pot. Slowly whisk in polenta. Stir constantly until mixture boils. Turn heat down to low and simmer, stirring frequently, until thickened and creamy. Stir in salt and pepper to taste.

Meanwhile, prepare chard: cut leaves from stems and roughly chop. Keep the stems and slice into 1/2" pieces. Remove tomatoes from oven and place over medium heat on stovetop. Add butter to skillet and swirl to coat. Add chard stems and cook until almost tender, about 5 mins. Add leaves and sauté just until wilted.

Divide polenta between 4 bowls. Top with tomato/chard mixture. Sprinkle cheese over the top and season with salt, pepper and crushed red pepper flakes, if desired.

Week 52!

I hope everyone had a very merry Christmas and was able to spend some time reflecting on the amazing, miraculously true story that we celebrate in Christmas.

One whole year done!! Even though each week has not been a full meal plan, I feel pretty great about completing a whole year of blogging. Here is the last week of the year!

Moroccan Winter Squash Quinoa (from Epicurious.com)
Stew

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 2 teaspoons Hungarian sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• Pinch of saffron (I did not use this)
• 1 cup water
• 1 14.5 ounce can diced tomatoes, undrained
• 2 tablespoons fresh lemon juice
• 1 butternut squash (or similar), peeled and cubed
• 2 carrots, scrubbed well and sliced thick

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

Quinoa

• 1 cup quinoa
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped peeled carrot
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 2 cups water
• 1/2 cup chopped fresh cilantro, divided
• 2 teaspoons chopped fresh mint, divided

Rinse quinoa well in fine mesh colander or sieve and drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Sauté until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Stir half of cilantro and half of mint into stew. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. 

Braised Maple-Bourbon Pork with Beans (in the slow cooker, adapted from Williams-Sonoma), this makes enough for a crowd, 8-10 servings. Feel free to half the recipe if that is more appropriate for you :)

2 lb boneless pork shoulder, cut into 4 pieces

kosher salt and cracked pepper

1 Tbs grapeseed or olive oil

2 lb keilbasa (2 large links), each cut into 3 pieces

3 yellow onions, diced

2 stalks celery, diced

1 Tbs minced garlic

3 Tbs tomato paste

2 tsp chopped fresh thyme

1 bay leaf

1/4 cup bourbon

1 (14.5 oz) can diced tomatoes

1 1/2 lbs dried cannellini beans, soaked overnight and drained

1/4 cup maple syrup

3 cups chicken broth

4 oz bacon, diced

2 cups fresh bread crumbs

1 tsp chopped fresh sage

2 Tbs chopped fresh flat-leaf parsley

Season pork lightly with salt and pepper. Warm oil in dutch oven over med-high heat and brown pork. Transfer to slow cooker and in same dutch oven brown sausages. Transfer to slow cooker and cook onions and celery in same dutch oven over med heat. Add garlic, tomato paste, thyme and bay leaf. Cook one minute. Add bourbon and cook another min. Add all to slow cooker.

Into slow cooker, add tomatoes, beans, maple syrup and broth. Nestle pork into bean mixture and arrange sausages around pork. Cover and cook on high until beans are tender, upto 10 hours. Skim off fat and discard bay leaf. Season with salt and pepper. 

In large saute pan or cast iron skillet over med-high heat, cook bacon until crisp. Pour off all but 1 Tbs fat (reserve rendered bacon fat for another use) and add bread crumbs and sage to pan. Cook 4 mins, stirring. Stir in parsley and bacon. Sprinkle over pork mixture. If your slow cooker insert allows, you can finish the dish in a 400 F oven for about 5 mins.

Spice Roasted Chicken and Root Vegetables, serves 4
2 medium red onions, cut into wedges
2 lbs mixed root veggies of choice (carrots, parsnips, etc), cut into 3" pieces
2 Tbs EVOO
Kosher salt and cracked pepper
4 small chicken legs (thighs and drumsticks, so 8 total)
2 tsp paprika
1 tsp ground cinnamon

Heat oven to 425F. Toss veggies with oil and 1/4 tsp each salt and pepper on large sheet pan or baking sheet.

Season chicken with paprika, cinnamon, salt and pepper. Place chicken on sheet pan and roast about 30 mins, until veggies are tender and chicken is cooked through.

Peppermint Crunch Bark (adapted slightly from King Arthur Flour) Need to do something with those Christmas candy canes? Try this!

16 oz semi-sweet chocolate, chopped

1 tsp peppermint extract

12 oz white chocolate (with cocoa butter), chopped

1/4 to 1/2 cup crushed hard peppermint candy (or candy canes)

Melt dark chocolate over double boiler (I jut use a large glass bowl set over a pot with about an inch of simmering water in the bottom). Stir in the peppermint extract. Spread into an 8 x 12" oval/rectangle on parchment paper (should be about 1/8" thick). Allow to set but not harden completely (I ended up putting the parchment paper in the fridge for about 3-4 mins to set up better. Move it on the backside of a sheet pan).

Melt white chocolate in same manner (in a clean bowl). Mix with half of the crushed peppermint candy. Spread this over the dark chocolate and then sprinkle the rest of the peppermint candy on top, pressing in lightly with your fingers to adhere. Allow to cool until hardened (again I put in the fridge for this). Cut with large, sharp chef's knife into shards or chunks.

Week 44

We got our side of grass-fed beef, so there will be lots of beef recipes in this post and in the coming weeks! Hooray for the meat-eaters!


Steak with Chickpea, Pomegranate and Arugula Salad (adapted from Woman's Day Magazine, Oct 2011)
2 Tbs plu 1 tsp EVOO
1lb strip or sirloin steak (1" thick)
kosher salt and cracked pepper
1 (15 oz) can chickpeas, drained and rinsed
1/2 cup pomegranate seeds (from one small pomegranate)
1/4 cup fresh mint, chopped
2 scallions, sliced
1 Tbs fresh lemon juice
4 cups baby arugula (or other salad green)

Heat 1 tsp oil in large skillet over med heat. Season steak w/salt and pepper. Cook in skillet to desired doneness, about 4-5 mins per side for medium rare (which is the best way to eat beef, especially grass-fed beef since it gets tough if over cooked). Let rest 5 mins before slicing.

Meanwhile, in large bowl, combine chickpeas, pomegranate seeds, mint, scallions, lemon juice, 2 Tbs EVOO and salt and pepper to taste. Fold in arugula. Serve along side sliced steak. Serves 4.

Cheesy Greens Stuffed Shells, serves 4

16 jumbo shells or manicotti
3 cups marinara sauce, divided
1 bunch broccoli spigarello (or broccoli rabe or other sturdy green), thick stems removed, leaves chopped coarsely
15 oz ricotta cheese
2 oz Parmesan, grated (about 1/2 cup)
4 oz mozzarella, grated (about 1 cup)
1/2 tsp kosher salt
1 egg
cracked pepper
grated nutmeg

Spread 2 cups marinara sauce on bottom of large broiler-proof baking dish.

Heat oven to 400F. Cook shells according to package directions. Remove from water with slotted spoon and run under cold water to stop cooking. In same pasta water, blanch spigarello. Drain and run under cold water to stop cooking and squeeze out excess moisture. Chop a bit more and place in large bowl. Stir in ricotta, Parmesan, 1/2 cup of the mozzarella and salt. Add egg and then crack some pepper and grate some nutmeg over the top. Mix well. Spoon the mixture evenly into shells and place on top of sauce in baking dish. Spread remaining cup of sauce over top. Sprinkle with remaining mozzarella and bake until heated through, about 20 mins. Increase heat to broil and broil until cheese begins to brown, about 2 or 3 mins.

Tangy Baked Steak with Mushrooms
This is really good and has a tangy flavor with homemade steak sauce. I wasn't sure how I'd like it but I really enjoyed the flavors.

8 oz mushrooms, sliced
2 stalks celery, sliced on diagonal
1 small lemon, washed and thinly sliced
1 small red onion or 2 shallots, sliced
2 Tbs EVOO
1/4 tsp each kosher salt and pepper
2lb sirloin steak
2 cloves garlic, minced
1/2 small can tomato paste
1/4 cup lemon juice
1/4 cup Worcestershire sauce
more salt and pepper to taste

Heat oven to 400F. In 8x8" oven safe baking dish or roasting pan, combine mushrooms, celery, lemon, onion, oil and salt and pepper.

Season steak on both sides with more salt and pepper and rub in the minced garlic. Place steak on top of veggies in roasting pan.

In small bowl, whisk tomato paste, lemon juice and Worcestershire sauce. Add salt and pepper to sauce and taste for seasoning. Pour sauce over steak and place uncovered in oven. Roast about 30 mins or until desired doneness. (I did 30 mins and checked internal temp and it was 115 so I pulled it out because we like our meat pretty rare.) Let sit 5 mins before slicing and serving. I served ours with homemade baked purple potato chips.

Middle Eastern Noodles with Pumpkin
This is really delicious and different withe flavors of mint and pumpkin.
Yogurt Sauce:
Whisk the following in small bowl and refrigerate until ready to use:
1 cup plain full fat yogurt
1 large clove garlic, pressed through garlic press
1 Tbs fresh chopped mint
1/4 tsp kosher or sea salt

1 Tbs EVOO or grapeseed oil
1 onion, chopped
1 small pumpkin (about a pound), peeled, seeded and cubed
1/2 Tbs ground corriander
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground pepper
1/8 tsp cinnamon
1 28oz can crushed tomatoes
1/2 cup water
cooked wide noodles for serving
chopped walnuts and fresh mint for topping

Heat wide skillet over medium heat. Add oil and when hot add onion and pumpkin. Saute about 10 mins, stirring regularly. Stir in spices and cook until fragrant, about a minute. Add tomatoes and water. Cover and simmer over medium low heat about 20 minutes or until pumpkin is tender. Serve over hot cooked noodles and top with yogurt sauce, walnuts and mint.

Baby Bok Choy Stir Fry with Chicken
I got several sunchokes in my produce box and I had never used them before. Turns out they are similar to water chestnuts but with a sweeter flavor. They can be eaten raw or cooked (I liked them better raw).
Grapeseed oil for stir-frying
crushed red pepper flakes
2 chicken breasts, cut into bite-sized pieces
5-6 baby bok choy bunches, separated and washed well
1 cup chopped fresh pineapple
1/2 bottle of good sweet and sour sauce (by good I mean check the ingredients!)
1 cup sliced sunchokes (scrubbed well first)
salt and pepper to taste

Sunchokes (look like ginger but taste more like carrot)

In wok or large skillet, heat oil over high heat. Add red pepper flakes (more or less according to your preference) to season oil. Add chicken and stir fry until cooked. Remove chicken and set aside. Add bok choy (with more oil if necessary) and stir fry until tender-crisp, about 5 mins. Add pineapple and stir fry another minute. Add sauce and sunchokes and heat through. Adjust seasonings to taste. Serve as-is or over hot cooked brown rice.

Week 42

Thai Green Curry (from my our produce delivery company, Door to Door Organics, website)

Raw Kale Apple Salad
I am surprised I didn't post about this yet. (Maybe I did but I can't find it when I search). I've made this a few times and it's really good, and good for you!

1 bunch kale, center stalks removed (and discarded) and leaves coarsely chopped
1-2 Tbs apple cider vinegar
1 Tbs grapeseed or olive oil
salt and pepper to taste
1 apple, cored and chopped

Mix all ingredients except apple in large bowl. Use clean hands to work the salt and vinegar into kale. Add apple and serve immediately or refrigerate upto a couple days.


Butternut Squash Enchiladas with Goat Cheese and Mole Sauce
For the mole:

Mole on bottom of baking dish

3-4 dried ancho chilies, stem and seeds removed, soaked in 2 cups hot water for about an hour (water reserved)
EVOO or grapeseed oil
1 small onion, diced
1/4 cup pine nuts
1/4 cup raisins
1/4 cup sesame seeds
2-3 garlic cloves, chopped
3 black peppercorns
2 cloves
1" piece of cinnamon stick
1 tsp oregano
2 oz unsweetened chocolate
1 15oz can diced tomatoes, drained
agave syrup, if desired, to taste
kosher salt and cracked pepper to taste

Heat EVOO in large skillet over med-high heat. Add onion and saute a few mins until softened. Add pine nuts, raisins, sesame seeds, garlic, peppercorns, cloves, cinnamon and oregano. Saute several minutes, stirring, until very fragrant. Add chilies and one cup of their soaking water. Add chocolate and bring to a boil. Reduce heat, cover and simmer a few mins until chocolate is melted. Transfer mixture to blender, working in batches if necessary, and puree until smooth. Taste and adjust seasonings and add agave if you like. I did and wished I hadn't as I thought the final product was too sweet. You could also add some cayenne pepper if you want more heat. Return to skillet and heat through.

2 small butternut squashes in baking dish

For the enchiladas:
1 large butternut squash
4 oz plain goat cheese
1 tsp dried oregano
kosher salt and cracked pepper to taste
8 whole wheat tortillas (burrito size)

finished butternut puree

Roast the squash until soft (about an hour). How you prepare the squash is up to you. I opted to slice in half the long ways, scoop out seeds, and bake at 375F for about an hour. I then scooped out the soft flesh and put into my food processor. After doing it that way, I think next time it would be easier to peel and cube the squash and then roast it. It will be fine either way. It's a toss-up really if peeling and cubing is more work or if trying to scoop the hot insides out of the skin without burning your hands is more work. Upto you.

Once your squash is roasted and skinned in in the food processor, add the goat cheese and oregano and puree. Add salt and pepper to taste.

Ladel about a cup of mole into the bottom of a 9x13" baking pan (I used the same one that I previously roasted my squash in).

Assemble enchiladas by filling the tortillas with a generous scoop of squash mixture and then rolling up and placing in prepared pan. Cover with mole sauce and bake at 350F until heated through, about 10-15 mins. Serve topped with sour cream and/or avocado and put a green salad on the side. I didn't take a picture of the final enchiladas because I didn't really care for the way they looked plated but they were delicious!

Chicken Mole
Use the leftover mole sauce over chicken and sauteed veggies (carrot, celery and onion are great) for another dinner.

Week 40

Week Forty!! Really? How did we get here? I can't believe there are only 12 more weeks left in the year. Actually I just counted the remaining weeks on my calendar and I think we are technically on Week 41. I must have missed one in there somewhere. Anyways, fall is definitely here and Laina keeps asking when we can rake the leaves into a pile so she can jump in them. It's very cute. Now if only she could do all the raking by herself :)

White Bean and Leek Soup with Spinach
Butter or Ghee for sauteeing
2 large leeks, white and light green parts, halved lengthwise and sliced into thin half moons
2 garlic cloves, minced
4 cups vegetable or chicken stock
2 cups water
1 large bay leaf
1/2 cup dry small pastina or orzo
salt and pepper to taste
2 cups cooked white beans (cannellini or similar)
2 cups packed fresh baby spinach or similar green

Saute leeks in butter in dutch oven. Add garlic and cook one more min. Add stock, water and bay leaf and bring to boil. Add pasta and cook until pasta is al dente. Add salt and pepper to taste and then stir in beans and spinach and heat through. Serve topped with a sprinkling of red pepper flakes and a good grating of Parmesan cheese.


Spaghetti Squash with Meat Sauce
Cut one spaghetti squash in halve the long ways. Scoop out seeds. Place on baking sheet and roast at 400F for about 45 mins or until fork tender. Meanwhile, brown ground beef in medium sauce pot and then add tomato sauce of choice. When sauce is ready, shred squash with forks to look like spaghetti strands and then top with sauce. Serve with parmesan cheese if desired.

Week 39

Poblanos stuffed with Polenta, Cojita and Spinach
3 cups veg. broth
1 cup water
1 cup dry polenta
6-8 large fresh poblano or pasilla chilies
2 Tbs EVOO
1 cup diced red onion (about half a large one)
1 med red bell pepper, diced
3 large garlic cloves, minced
2 cups packed baby spinach leaves, coarsely chopped
2 Tbs minced fresh sage
1/8 tsp pepper
1 tsp smoked paprika
1 tsp ancho chilie powder
1 cup cojita (or feta) cheese, divided

Preheat oven to broil. Place chilies on baking sheet and roast, turning frequently, until charred. Remove from oven, place in towels or brown paper bag to steam a bit and let cool. When cool, peel, slice down one side and remove seeds. Set aside.

Meanwhile, heat broth and water in 4-qt stock pot to boiling. Whisk in polenta. Boil 2 minutes, whisking constantly. Reduce heat to low, cook, uncovered about 30 mins, stirring regularly, until soft and creamy.

Heat oil in heavy skillet and saute onion bell pepper and garlic until softened, about 5 mins. Stir in spinach and cook just until wilted, about a minute. Stir in sage, pepper, and spices. Season with salt to taste. Stir spinach mixture into polenta. Stir in 1/2 cup cheese. Divide filling among chilies. Arrange slit side up on a baking sheet. Sprinkle with remaining cojita. Broil about 5 mins or just until cheese is browning. Remove from oven and sprinkle with additional paprika and chili powder if desired.

Laina wanted me to take a pic of her plate

Raw Kale Apple Salad
1 bunch kale, de-stemmed and coarsely chopped
1 shallot, minced
1 apple, cored and chopped
1/4 cup apple cider vinegar
1/4 cup EVOO
1/2 tsp salt

Mix all ingredients in large bowl and massage with clean hands until kale is wilted. May be made upto a couple days in advance and stored in fridge.

Chickpea Patties
2 cups cooked chickpeas (or 1 15 oz can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of salt)
1/2 tsp sea salt
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp ground corriander
1/8 tsp ground cinnamon
2 tsp minced garlic
1 tsp minced fresh ginger
3 Tbs EVOO
2 Tbs fresh squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 Tbs finely diced bell pepper
1/4 cup loosely packed minced fresh flat leaf parsley

Preheat oven to 375 and line baking sheet w/parchment paper. Combine chickpeas through 2 Tbs fresh lemon juice in food processor and pulse until smooth and well combined, scraping down sides. Transfer mixture to bowl and fold in rice, bell pepper and parsley. Shape mixture into 1/4" thick patties, about 3 inches in diameter. Place on prepared pan and bake for 20-25 mins, until patties crisp up on the outside. They will firm up as they cool. Serve atop mixed greens with a yogurt dressing (simply mix plain, thick yogurt with a few Tbs lemon juice and salt and pepper to taste. You can add grated cucumber if you like).

Farro with Squash and Greens
4 Tbs butter, divided
1 small acorn or delicata squash, peeled, halved, seeded and cut into 1/2" cubes
kosher salt and cracked pepper
1/2 bunch greens of choice (kale, beet greens, chard, whatever), center stems removed and leaves roughly chopped
1 Tbs EVOO
3/4 cup farro (Italian wheat berries)
3/4 cup diced onion
1 small garlic clove, thinly sliced
1/4 cup dry white wine
2 cups veg stock mixed with 2 cups water, warmed
1/4 cup finely grated Parmesan

Preheat oven to 375F. Melt 1 Tbs butter in large oven proof skillet. Add squash, season w/S&P, toss to coat. Spread out on rimmed baking sheet and roast, turning squash every 10 mins, until tender, about 35 minutes total. In same skillet, saute greens until wilted, adding more butter or EVOO as necessary. Remove from skillet and set aside. In same skillet, heat 1 Tbs EVOO, add farro and toss to coat. Roast in oven until toasted, stirring once, about 6 mins total. Transfer to bowl. Melt remaining butter in skillet. Add onion and cook until translucent, stirring. Add garlic, stir. Add wine and increase heat to high. Reduce by about 3/4, about 2 mins. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed. Continue adding small amounts of stock mixture and cooking until the farro is tender. Stir in roasted squash, greens and Parmesan. Heat through and serve immediately.

Chicken Tortellini Soup (from Mama Manifesto)

Fingerling Potato Salad (from my Worth Repeating post)

Week 38

Some super tasty recipes for you all this week! And warmer dishes for the changing of the seasons. The leaves are starting to turn here and it's beautiful. I hope to take a trip to the mountains this weekend to see all the fall colors. Enjoy these tastes of fall for the week :)

Yam and Black Bean Burritos, serves 6 (adapted from Woman's Day Sept 2011)

EVOO

1 med yam or sweet potato, peeled and cut into 1/2" chunks

1 small red onion, diced

kosher salt and pepper

1 15-oz can black beans, drained and rinsed

1 Tbs chopped chipotles in adobo

1 small bunch spinach, chopped

juice from half a lemon (or one lime)

6 oz pepper jack cheese, shredded

6 whole wheat tortillas

Heat oil in large cast iron skillet. Add yams, onion and salt and pepper. Cook, stirring, until yams are tender, about 10 mins. Add beans and choptles in adobo and cook for another minute. Add spinach and cook, tossing just until spinach is wilted, about a minute. Divide the yam filling mixure evenly between the tortillas and sprinkle cheese on top. Roll into enclosed burritos (so all sides are closed), and place back in skillet, seam side down, and cook until golden, turning to "toast" each side. Serve with a side green salad.

Chicken Not Pie (adapted from Prevention Magazine, an old issue that I don't have the date for since I ripped out the page and it doesn't have it on there.) This has all the flavors of chicken pot pie, but without the pie crust so it's a healthy version. Serves 4.

3 Tbs EVOO

1 small onion, chopped

1 1/2 cups chicken stock

1 cup dry white wine

1 Tbs chopped fresh tarragon (this is my new favorite herb!)

4 boneless, skinless chicken thighs

1 lb yukon gold potatoes, cut into 1" cubes

2 med carrots, sliced

1 1/4 tsp kosher salt

pepper

1/2 lb green or wax beans, trimmed and cut into 1" pieces

juice from one lemon
1 cup frozen peas
chopped fresh parsley for topping

Heat EVOO in dutch oven, add onion and cook a few mins, until beginning to soften. Add stock, wine and tarragon. Bring to a boil, add chicken, reduce heat to low, cover and simmer until chicken is cooked (about 10 mins). Remove chicken to cool. Stir in potatoes, carrots salt and pepper to taste. Simmer until potatoes are almost tender, about 20 mins. Add green beans and cook about 10 mins more, or until all veggies are tender. Shred or chop chicken and return to pot (along w/juices). Stir in lemon juice and peas. Taste and adjust seasonings. Warm through and serve topped w/chopped parsley.

Cream of Zucchini Soup (adapted from a recipe from Natural Grocers). This is another good way to use up some zucchini from the garden that seems to just keep on coming! Serves 4.

2 Tbs EVOO
1 Tbs butter
1 med onion, chopped
2 lbs zucchini, roughly chopped
1 tsp dried oregano
salt and pepper to taste
2 1/2 cups vegetable or chicken stock
4 oz crumbled blue cheese
1 cup half and half cream

Heat oil and butter in large saucepan. Add onion and cook over low heat until tender. Add zucchini, oregano, salt and pepper and cook over low heat about 10 mins, stirring. Add broth and bring to boil. Lower heat, tilt lid on pan and simmer gently about 30 mins, stirring occasionally. Stir in blue cheese until melted. Process soup in blender or with immersion blender until smooth. Return to pan and add half and half, stirring, but do not boil. Adjust seasoning to your liking and serve in heated soup bowls. You can swirl in more half and half if desired. Garnish with oregano and extra cheese if desired.

Chili based on Cooking With Michele's recipe

Pizza Night - I've decided (much to the delight of my family) that I want to do a weekly pizza night on Saturdays. I've pretty much figured out which sourdough crust recipe works best for me and then of course the toppings are limitless. The crust recipe is as follows:

1 1/2 cups sourdough starter (at 100% hydration)
1 1/2 cups unbleached bread flour
1 Tbs EVOO
1 tsp kosher salt
1 Tbs or so of water if needed

Mix all ingredients in bowl and knead until soft and very smooth. Cover and let rest about 1/2 hr. You're not really looking for a rise so much as just letting the gluten relax and the sourdough flavor to permeate a bit. Roll out to desired thickness (I prefer a pretty thin crust), top with desired toppings and bake at 450 F for about 15-20 mins. You can also pre-bake the crust first for about 10 mins and then top and bake again later.

Week 37

I have to apologize for the lack of photos lately. We have misplaced our camera which is bad not only for food photos but also for family (well, kid) photos.

Green Tomato Gazpacho (this is what to do with those green tomatoes on the vine that will not have time to ripen before the frost hits), 6 servings, adapted from Bon Appetit Magazine, Sept 2011

 2 1/4 lb green tomatoes, coarsely chopped

1 seedless cucumber, coarsely chopped

1 shallot, chopped

1 jalapeno, seeded and chopped (more or less to taste)

1 tsp minced fresh cilantro

1 small garlic clove, chopped

1 Tbs honey

1 slice thick bread, cut into large pieces

1/2 cup EVOO

1/3 cup fresh lime juice

1 1/2 Tbs lime zest

1 Tbs minced fresh basil

kosher salt and cracked pepper

1/3 cup cubed watermelon or canteloupe

1 Tbs thin sliced fresh mint leaves

Put tomatoes through garlic in blender or food processor. Puree until smooth. While running, add honey, then bread, then oil. Puree until smooth. Stop machine and add lime juice, zest and basil. Season w/salt and pepper. Cover and chill until cold. Ladel into serving bowls and garnish with melon and mint.

Roasted Salmon, Tomatoes and Cauliflower, serves 4
1/4 cup golden raisins
2 small red onions, cut into wedges

1 small head cauliflower, cored and sliced 1/4" thick

1 pint grape or cherry tomatoes

2 Tbs EVOO
kosher salt and cracked pepper
1 1/2 lb salmon filet

1/2 tsp curry powder

Heat oven to 425 F. Place raisins in small bowl and cover with warm water to soften. Meanwhile, place onions, cauliflower, and tomatoes on 2 rimmed baking sheets. Toss each with 1 Tbs EVOO and salt and pepper. Roast for 20 mins.

Season salmon w/curry powder and salt and pepper. Place on baking sheets and continue roasting until salmon is done and veggies are tender, about 12-15 mins more. Transfer salmon to plates, toss veggies with softened drained raisins and serve.

Zucchini Fritters, serves 4
6 cups grated zucchini
1 1/4 tsp salt, divided
3 large eggs
1 clove garlic, pressed thru garlic press

1/2 cup minced scallions

1/2 cup chopped fresh parsely
3 Tbs chopped fresh basil
zest from one lemon
1 cup dried breadcrumbs
EVOO
cherry tomatoes, shaved cucumber and plain yogurt for serving

Toss grated zucchini with one tsp salt and set aside in colander to drain.

Meanwhile, beat eggs in large bowl. Add drained zucchini, garlic, scallions, parsley, basil and lemon zest. Stir in bread crumbs. To check seasoning, fry a small amount of mixture then add salt and pepper to batter as needed. Fry batter by 1/2 cup measurements on oiled skillet or griddle. Cook until golden and then flip and cook until cooked through. Garnish with tomatoes, cucumber and yogurt.

Week 36

Slow Cooker Pork and Black Bean Soup
see recipe from Week 7

Smoky Cheese Enchiladas (adapted from a recipe by Williams-Sonoma), serves 4-6
2 cups low-sodium chicken broth, heated to boiling
6 dried New Mexico chilies, seeded and torn into small pieces
2 Tbs grapeseed oil
1/2 onion, chopped
2 large cloves garlic, minced
28oz can whole tomatoes with juices
2 tsp chopped fresh oregano
1/2 tsp ground cumin
sea salt to taste
3 cups shredded white cheddar cheese
1 bunch green onions, white and light green parts, thinly sliced

1 tsp dried chipotle chili powder, or to taste
12 corn tortillas
8 oz queso fresco, crumbled

In glass bowl, combine hot broth and chilies and let stand until soft, about 10 mins. Drain and reserve broth.

Heat oil in skillet over med-high heat. Add onion and sweat about 2 mins. Add garlic and cook about one min. Transfer to blender. Add tomatoes and their juices, chilies, oregano and cumin and process until smooth. Return mix to the skillet and cook over med heat until bubbling, stirring. Stir in one cup of the reserved broth. Season to taste w/salt. Continue to cook, stirring occasionally, until reduced and thickened a bit, about 10 mins. Remove from heat, pour a thin layer of sauce in bottom of 8x12" baking dish and set aside.

In large bowl, combine cheddar, green onions and chipotle powder.

Heat tortillas one by one and fill with about 2 Tbs of cheddar mixture. Roll up and place, seam side down, in baking dish. Continue until all the tortillas are filled and in dish. Pour remaining enchilada sauce over the top to cover completely. Top with remaining cheddar mixture. Bake at 375 F until cheese melts and tortillas have absorbed sauce, about 25 mins. Top w/queso fresco and bake another 5 mins.


Broccoli Cheddar Soup, adapted from Women's Day magazine, serves 4
2 slices bread, cut into 1/2" pieces
2 Tbs EVOO
2 celery stalks, chopped
2 garlic cloves, minced
1 onion, chopped
1 med russet potato, cut into 1/2" pieces
1 bunch broccoli, stalks peeled and thinly sliced
kosher salt and pepper
1 cup milk
1/4 tsp fresh grated nutmeg
6 oz sharp cheddar, grated

Heat oven to 400F. Toss bread with 1 Tbs EVOO, place on rimmed baking sheet, and bake until golden and crisp, about 5-7 mins. Set aside.

Heat 1 Tbs EVOO in large saucepan over med heat. Add celery, garlic, onion, potato and broccoli stalks. Saute until just tender, 5-6 mins. Salt and pepper to taste.

Meanwhile, cut remaining broccoli into small florets. Add florets and 3 cups water to the veggies. Cover and bring to boil. Cook until broccoli is just tender, maybe one minute. Remove from heat and puree the veggie mixture by either putting in blender in batches or using an immersion blender. Add milk and nutmeg and simmer to heat through. Add cheese and stir until melted. Serve with croutons.

Pork with Lentils adapted from Women's Day magazine, serves 4.

1 cup dry lentils, rinsed
kosher salt and pepper
3 Tbs EVOO
1 1/4 lb pork tenderloin
2 Tbs red wine vinegar
2 tsp dijon mustard
1 celery stalk, finely chopped
1 med carrot, finely chopped
1/2 small red onion, chopped
1/2 cup walnuts, toasted
2 Tbs fresh tarragon, chopped

Heat oven to 400F. Bring 4 cups of water to a boil. Add lentils and 1 tsp salt and simmer, stirring occasionally, until tender, about 20 mins. Drain.

Meanwhile, heat 1 Tbs EVOO in ovenproof skillet over med-hi heat. Season pork a/salt and pepper and brown in skillet, about 8 mins, turning to brown all sides. Transfer skillet to oven and roast until desired doneness. Let rest 5 mins before slicing.

In large bowl, whisk together vinegar, mustard, 2 Tbs EVOO and 1/4 tsp salt and 1/4 tsp pepper. Add lentils, celery, carrot onion, walnuts and tarragon and toss to combine. Serve with sliced pork.

Week 35

Ratatouille (this is basically a mixture of summer veggies that can be prepared in a number of ways. I like to dice my veggies into bite-sized pieces then sautee them before letting them simmer for a bit to meld the flavors)
EVOO for sauteeing
1 onion, chopped
1 small eggplant (or half a large one), cubed
3-4 garlic cloves, minced
1-2 yellow summer squash, cut in half the long way then sliced thickly
1-2 zucchini, cut in half the long way then sliced thickly
1 red bell pepper, roughly chopped
28 oz can diced or stewed tomatoes
1/2 tsp thyme or oregano or your choice of herbs
kosher salt and pepper to taste

Heat EVOO in large dutch oven. Add onion and eggplant and sautee until starting to soften. Add garlic, squash, zucchini and bell pepper and cook, stirring, until starting to sweat. Add tomatoes, thyme, salt and pepper. Bring to boil, reduce to simmer, cover and cook about 20 mins or until veggies are tender but not falling apart. You can serve as-is, with some crusty bread, over pasta, or as a side dish.

Chicken Tortilla Soup (this was a total throw it together, clean out the fridge kinda meal)
EVOO for sauteeing
1 onion, chopped
3 celery stalks w/leaves, chopped
2 cups chicken stock
4 cups water
1 zucchini, sliced
1 cup frozen corn kernels
shredded meat from 4 cooked chicken thighs
salt and pepper to taste
1/2 cup or so chopped cilantro
lime wedges, tortilla chip strips, salsa, sour cream and/or cheese for topping

Sautee onion and celery  in EVOO in stock pot. Add stock and water and bring to boil. Add zucchini, corn, chicken and salt and pepper. Cook until heated through. Add cilantro and remove from heat. Serve in bowls with lime squeezed over the top and with additional toppings as desired.

Eggplant Parmesan (adapted from the All New Good Housekeeping Cookbook)
Cut one eggplant into 1/2" thick slices. Brush both sides of cut pieces w/EVOO, sprinkle w/kosher salt and place in single layer on baking sheet. Place in 450 F oven for about 15 mins, then turn slices and bake another 10 mins or until soft and golden.

Meanwhile, in 12" skillet, heat 28 oz can of diced tomatoes (w/juices), 1/4 tsp salt and 1/4 tsp pepper. Heat until reduced and thickened some. Stir in 1/4 cup chopped fresh parsley.

Reduce oven temp to 400. In 8x8 baking dish, layer half of eggplant, spread on some sauce, and top with sliced mozzarella. Repeat layers, ending w/mozzarella and then sprinkle grated parmesan over top. Bake until bubbly, about 15-20 mins. Let sit about 10 mins before cutting and serving.

Penne with no-cook Tomato Sauce
2 lbs ripe tomatoes, chopped
1 cup loosely packed basil leaves, sliced
8 oz fresh mozzarella cheese, cubed
2 Tbs EVOO
1 Tbs red wine vinegar
1 tsp salt
1/4 tsp pepper
1 lb penne

Combine all ingredients except penne in bowl and toss to combine. Let sit 15 mins to one hour for flavors to meld. Cook penne to al dente, drain and toss with marinated tomatoes.