Best Guacamole Yet

Here's one for all you football fans: delicious homemade guacamole for Superbowl Sunday. Guacamole is a favorite in this house. My husband's eyes light up whenever I make a batch. I like to spoon it onto turkey tacos, Mexican salads, or use it as a dip for just about any finger food you could imagine. I've experimented with several different guac recipes and this is my favorite one so far. It's fresh and packed with flavor. Mmm yum.

Spinach Artichoke Dip - a hot appetizer for a cold day

I suspect even veggie-haters would enjoy this creamy spinach artichoke dip. Fresh garlic and crushed red pepper give it just a little zing without overpowering. Simple to make, it works well as a hot appetizer or party hors d'oeuvre.

"Seattle's Best" Mac 'N Cheese: the cheesiest, creamiest mac ever

This is my adaptation of the mac 'n cheese recipe from a cheese maker located in Seattle's Pike Place Market. It has been routinely voted "Seattle's Best Mac" for several years running. If it's not the creamiest, cheesiest, most comforting mac you've ever tried, send me your recipe... I've never found a mac better than this. This is first class American comfort food that your family will surely love. It's a standby in our kitchen, and one of my favorite things to eat after a hard day.

There are three keys to perfect mac 'n cheese. First and foremost, do not use pre-shredded cheeses, which contain anti-caking agents that damage the melting properties. Second, cook the roux long enough to prevent a raw flour taste. Third, slightly undercook the pasta before it goes in the oven; this prevents it from turning to mush.

You can add a little bit of bacon, pancetta, prosciutto, or other flavorful bit of meat to create an additional savory dimension to your mac. For a vegetarian alternative, try chopping up some lightly steamed broccoli or cauliflower and stirring it into the cheese sauce, making sure to fully coat it so it doesn't scorch in the oven. Or, make it straight without anything added, and indulge your taste buds in pure cheesy creaminess.

Ratatouille: a classic French country dish

Many Americans first heard of ratatouille after Pixar released their well-loved CGI film with that title. (Though I was charmed by the film on some level, personally this cook sympathized with Anton Ego, the smug French food critic who was horrified by the idea of a rat in the kitchen.) Ratatouille is the dish that won Anton's heart in the end. The simple vegetarian fare is a far cry from the Parisian haut cuisine that is served in most American French restaurants, yet is quite representative of the way most French people actually eat. Fresh vegetables, spices, and herbs take center stage in this and many other French country dishes. I chose to prepare this particular dish when I received an eggplant, onions, parsley, and a bunch of zucchini in my Full Circle Farm box.

All the work is in the initial vegetable preparation. It does take awhile to slice, sweat, and seed the veggies, but the actual cooking is very straightforward. It is absolutely crucial to sweat the eggplant and zucchini prior to stewing them to prevent a mushy consistency. I also leave the skins on the eggplant, tomatoes, and zucchini for improved texture. The resulting stew is soft but not squishy, full of flavor, and deeply satisfying without being heavy. It's a good choice for a cooler day. Enjoy it with a glass of medium-bodied red wine, such as one from the Rhone region, a thick slice of hearty bread, and a little soft cheese.

Champagne Risotto with Yellow Tomatoes: vegetarian comfort food

Risotto is the sophisticate's comfort food. Here I've dressed up the basic dish with Prosecco and yellow cherry tomatoes. I served this creamy, subtly sweet risotto with sauteed summer vegetables and an heirloom tomato salad. Paired with a glass of leftover bubbly, this was a satisfying vegetarian meal.

Ingredients

1 quart vegetable or chicken broth
1 cup sparkling white wine
3 tbsp butter
2 large shallots, finely diced
1 garlic clove, finely chopped
1 1/2 cups Arborio rice
1/2 cup parmesan, finely grated, plus 2 tbsp shavings to serve
1 tbsp olive oil
20 yellow cherry tomatoes
2 sprigs thyme plus additional for garnish
salt and pepper

Directions

1.  Add the broth and wine to a pan and simmer over medium heat.

2.  Melt 2 tbsp butter in a saucepan over medium heat.  Saute the shallots and garlic until soft but not brown, about 4 minutes.

3.  Add the rice and cook for about 1 minute, stirring constantly.

4.  Add a ladleful of the broth mixture and stir until it is absorbed.  Repeat.  Add one ladleful at a time and stir constantly until absorbed, then add the next ladleful.  This should take about 15-20 minutes total.  Note:  Risotto is a high maintenance diva, requiring constant attention and patience.  Don't neglect stirring or it will not turn out right.

5. Turn off the heat.  Add 1 tbsp cold butter and the grated parmesan, stirring to fully incorporate.  Cover and set aside.

6.  In a small fry pan, heat the olive oil over medium heat.  Add the tomatoes, thyme, salt and pepper and saute for about 3-4 minutes, until tomatoes are soft and just starting to split.

7.  Serve the risotto topped with tomatoes and parmesan shavings, and garnish with a sprig of fresh thyme.

I also created a small heirloom tomato and basil salad, drizzled with basalmic vinegar and a little olive oil.

Buon appetito!

Rainbow Chard: the "valedictorian of veggies"

We receive regular boxes of organic produce from Full Circle Farm.  The boxes often include foods I've never tried before, such as rainbow chard. Digging around the internet, I learned that chard is referred to as the "valedictorian of vegetables" because it is so jam-packed with nutrients. In addition to being a great source of Vitamins A, C, and K, chard is rich in B-complex vitamins. It also contains copper, calcium, potassium, iron, manganese and phosphorus. Oh, and did I mention it's an awesome source of fiber? 

My problem with these super veggies is that sometimes, they taste downright awful. I refuse to eat awful-tasting food no matter how good it is for me. So, I made it my mission to make this veggie taste good.  I sauteed the chard with a crisp white wine and fresh lemon juice to add a nice clean counterpoint to the chard's earthiness.  Parmesan contributes a little creaminess to the finished dish.  Serves four as a side or two as a main dish.  Pair with cous-cous or rice for a vegetarian entree.

Ingredients

1 bunch fresh rainbow or Swiss chard, thoroughly washed
2 tbsp butter

2 tbsp olive oil
2 cloves garlic, minced
1/3 cup red onion, diced
1/2 cup white wine
fresh squeezed lemon juice to taste
2-4 tbsp freshly grated Parmesan cheese, to taste

Note: pre-grated cheese contains anti-caking agents that damage its melting properties. For best results in dishes like this (and particularly in cheese sauces), grate the cheese yourself.

Directions

1. Cut the chard leaves away from the stems. Chop the stems into 1/2" sections and set aside, separate from the leaves. Tear the chard leaves into small, salad-size pieces.

2. Heat the oil and butter in a large skillet over medium-high heat. Add the garlic and the chopped onion and cook until fragrant, about 1 min.

3. Add the chard stems and white wine and saute until stems are softened, about 5 minutes.

4. Add the chard leaves and cook until fully wilted, stirring to incorporate them.

5. Turn the heat down to low and add the lemon juice and parmesan cheese. Stir, remove from heat and serve.