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roasted eggplant & peppers dip

i love having simple, easy and delicious appetizer recipes on hand.  the secret is to use local, organic/sustainably grown ingredients whenever possible, keep a well stocked pantry of essential items like oils, vinegars, condiments & spices and plan your menu based on whatever produce is in season.

happily, this all comes together beautifully with roasted eggplant & peppers dip.  the recipe calls for eggplant, bell peppers and tomatoes...all in abundant quantities right now at my local farmer's market. i always have excellent quality extra virgin olive oil, capers, vinegar, olives and spices in the pantry so this dish is perfect for last minute pool party invites, or lunches, or cocktail parties. you know those days when friends call and say "hey, what are you guys doing? maybe we will stop by after work.  we have wine."   have roasted eggplant dip, some grilled bread drizzled with extra virgin olive oil, crackers, cheese and some cut up vegetables ready when they arrive.  easy and delicious so you can  enjoy your impromptu party!

this is eggplant week at food network's summerfest.  last year i shared a recipe for grilled, marinated eggplant sandwiches and posted some nutritional facts for this versatile vegetable.  did you know that eggplants are high in fiber and antioxidants?  i like to use different types of eggplant in the same dish.  this summer i have found white, italian and chinese varieties along with the more typical deep purple globe eggplants.  this dip can be made with just one type, or a combination...whatever looks good at the market that day.  oh...and one more thing...try the dip spread on roast beef sandwiches, stirred into hot pasta or as part of a grilled cheese sandwich....really, really good.

roasted eggplant & peppers dip

1 eggplant (about 7 oz)

1 large red bell pepper

1 large yellow bell pepper

2 medium tomatoes
4 tablespoons extra virgin olive oil

1 clove garlic, minced

1 tsp dried oregano
1 tablespoon jarred capers, drained and rinsed
2 tablespoons chopped kalamata olives
1 tablespoon red wine vinegar
pinch red pepper flakes
1/4 cup pine nuts
sea salt
black pepper

preheat oven to 400 degrees. cut the eggplant into cubes about 1 inch in diameter and chop the peppers and tomatoes into bite sized pieces. spread the vegetables on a baking sheet and drizzle the 4 tablespoons olive oil over vegetables.  sprinkle a large pinch of salt and pepper each over the top.  roast for 30 minutes.  remove from oven, stir and add back to oven. roast another 15-20 minutes or until vegetables are soft and caramelized.

pour roasted vegetables into medium sized bowl.  add garlic, oregano, capers, olives, vinegar and red pepper flakes to bowl.  stir to combine.  taste and add additional salt, pepper and/or vinegar if desired.  place 1/2 of the mixture in a food processor and pulse until pureed.  stir the puree back into the bowl with the unprocessed mixture.  stir to combine.

 

meanwhile, toast pine nuts in small skillet until toasted and light brown.  sprinkle on top of dip.  serve with chips, crackers and/or vegetables.

now it is your turn to participate in summerfest. simply leave your eggplant tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers:
Feed Me Phoebe: Grilled Eggplant Baba Ganoush
Jeanette's Healthy Living: Asian Grilled Eggplant With Soy-Sesame Sauce
From My Corner of Saratoga: Ratatouille Fresh From the Garden
And Love It Too: Slow-Cooker Paleo Eggplant Parmesan
Big Girls Small Kitchen: Homemade Baba Ganoush
Made by Michelle: Eggplant Zucchini Muffins
Cooking With Elise: Stuffed Eggplant
Virtually Homemade: Layered Ratatouille la Ratatouille
Napa Farmhouse 1885: Roasted Eggplant and Peppers Dip
HGTV Gardens: Garden-to-Table: Eggplant
Thursday Night Dinner: Eggplant Flatbread
Healthy Eats: Going Meatless With Eggplant
Devour: Giada's Rigatoni With Eggplant Puree
Cooking With Books: Sriracha and Honey Eggplant Rice
FN Dish: Eggplant: Champion of the Meat-Free Meal

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mixed melon smoothie

all photo credits-peter padoven

it is melon week at food network's summerfest, so i thought i would share with you my mixed melon smoothie recipe....my go-to thirst quencher when the weather is really hot.  this refreshing drink is made with a combination of watermelon, cantaloupe & honeydew melon and flavored with fresh mint and ginger.  coconut milk provides some protein making this smoothie perfect for breakfast, lunch or an afternoon pick-me-up snack.   for extra nutrients you could even add some fresh spinach or other mild greens.

the trick to making this smoothie extra special is to cut up the melon into large chunks and freeze them for 1 hour.  this delivers a frosty, icy, frothy, frozen drink.   my husband insists i tell you that adding vodka or tequila makes a delicious cocktail.  that is what he did today when we were taste testing. so...there you go...either a healthy, wonderful smoothie, or a fabulous cocktail.  don't you love versatile recipes?

speaking of health.  i did some research on the nutritional components of watermelon.  thanks to healthmad.com, i learned the following:

•The health benefits of watermelon are really great. No matter how it is sliced, it is packed with some of the most important antioxidants found in nature.

•It is an excellent source of vitamin C and a very good source of vitamin A, particularly through its concentration of beta-carotene.

•The beautiful red watermelon is also a source of the potent carotene antioxidant which is called lycopene. These antioxidants travel throughout the body neutralizing free radicals. Free radicals are substances in the body that can cause much damage to us. They are able to oxidize cholesterol, making it stick to blood vessel walls and thicken them which can lead to hearty attack or stroke. The lycopene which gives fruits the attractive red color that we find in watermelon can help reduce the risks of prostate cancer.

•It is a surprising fact that watermelon is the only fruit that contains higher concentrations of lycopene than any other fresh fruit or vegetable.

•Watermelon is a fruit that is rich in electrolytes sodium and potassium that we lose through our perspiration.

•Watermelon is rich in the B vitamins necessary for energy production. Food experts recommend watermelon as a very good source of vitamin B6 and a good source of vitamin B1 and magnesium. Because of its higher water content approximately ninety percent and calorie value it is ranked more valuable than other fruits.

•Watermelon has a special cooling effect and is exceptionally high in citrulline, an amino acid that our bodies use to make another amino acid, arginine, which is used in the urea cycle to remove ammonia from the body.

•The antioxidants help reducing the severity of asthma. It also reduces the risk of colon cancer, asthma, heart disease, rheumatoid arthritis, and prostate cancer.

•Watermelon is a good source of thiamin, potassium and magnesium which protect our body from so many diseases.

•Watermelon is fat free but helps energy production. It protects against macular degeneration.

to customize your smoothie, you can change the proportions of melon to suit your preferences...all watermelon? perfect.  more honeydew than cantaloupe? fine.  just ensure you equal 4 cups.  i love the taste of the three together.  and the red, orange and green deliver such a beautiful color, don't you think?

mixed melon smoothie
2 cups watermelon cubes (rind removed and seeded, about 2 inches each cube)
1 cup cantaloupe cubes    (rind removed and seeded, about 2 inches each cube)
1 cup honeydew melon     (rind removed and seeded, about 2 inches each cube)
3/4 cup coconut milk ( the type in the carton, not canned)
1 tsp minced fresh ginger
2 tsp fresh lime juice
2 tsp minced fresh mint
fresh mint leaves for garnish

place the melon cubes on a parchment lined rimmed cookie sheet and freeze for 1 hour.  place all ingredients in a blender and process until well mixed.  note, the mixture may freeze in the blender.  if this happens, stop processing and stir with a wooden spoon to break up smoothie.  resume processing until frothy.  taste and add additional ginger or lime juice if desired.

pour into tall glasses and garnish with fresh mint leaves if desired.  serves 2 in our house.  *** makes an excellent cocktail.  add tequila or vodka to blender with rest of ingredients if you wish...delicious!

now it is your turn to participate in summerfest. simply leave your melon tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers:

Jeanette's Healthy Living: Watermelon-Mint Freeze
What's Gaby Cooking: Melon and Prosciutto Salad
Cooking With Elise: Quinoa Crunch With Melons, Blueberries and Yogurt
Haute Apple Pie: Watermelon and Feta Salad
Cooking Channel: Five Things to Make With Watermelon
Healthy Eats: Melon Refreshers
Ingredients, Inc.: Melon-Arugula Salad
Daily*Dishin: Honeydew Melon Salad With Genoa Salami and Mozzarella Fresca
Made by Michelle: Cantaloupe Popsicles
Chez Us: Cantaloupe Lime Agua Fresca
Virtually Homemade: Melon-Mint Popsicles
Thursday Night Dinner: Cantaloupe With Figs, Basil and Kalamata Olives
Zaika Zabardast: Cantaloupe Soup With Cardamom Infused Cherry Syrup
Sweet Life Bake: Paletas de Melon
HGTV Gardens: Garden-to-Table: Melons
FN Dish: There's More to Melon

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a recipe for fresh peach cake

i have been making my vegan chocolate cake for years and first shared it with you in 2009.  i call it my "just happens to be vegan" cake because i realized it was vegan after the fact.  the goal was to make a cake that was delicious and healthy...so extra virgin olive oil was used instead of butter, balsamic vinegar substituted for eggs and fresh figs or shredded zucchini provided additional moistness.  this has become my "go to" cake...fast, easy (no mixer , a bundt pan versus layers) and relatively good for you.

recently i have been challenging myself to amp up the "healthy" component, while still keeping the "deliciousness" factor strong.  otherwise, why bother?  using whole grains and eliminating white or brown sugar has been the goal. sneaking in fruit or vegetables is an added bonus. 

this is "peach" week at food network's summerfest.  i decided to rework my beloved vegan recipe by making a vanilla cake and replacing the figs with peaches and coconut.  the chocolate version uses unbleached white flour and white cane sugar.  my revised one uses two whole grains that i love ...spelt flour and teff flour.  spelt flour predates wheat flour by 9000 years!  it is stone ground and very water soluble which helps ensure its vital nutrients are quickly absorbed by the body* (*info from bob's red mill).  while spelt flour is NOT gluten free and therefore not an option for those suffering from celiac disease, it is often a good option for individuals with gluten sensitivity.   according to bob's red mill, "teff flour is made from the smallest grain in the world.  compared to other grains, it has a much larger percentage of bran and germ so it is a very good source of dietary fiber, protein and iron" and it is gluten free. both are available in specialty shops like whole foods and the health food section of large grocery stores. i find that combining these two grains provides a bit of a nutty flavor with a lightness not found with whole wheat flour.

ok...enough of the health lesson...on to the cake.  what can i say except "really yummy".  the olive oil and the large pieces of peaches make this cake unbelievably moist. it is lightly sweetened with only one cup of coconut sugar in the entire cake.  the coconut adds a bit of crunch and packs a lot of flavor.  it is perfect for afternoon tea or after dinner.  (i confess, i sometimes eat it for breakfast ).  i like it plain, but if you are looking for a sweeter dessert, you can add another 1/2 cup of coconut sugar and frost with your favorite cream cheese frosting.  and if you want to bag the whole "healthy" premise...you can make it with unbleached flour and granulated cane sugar...  see, i am flexible  :)

fresh peach and coconut cake
3 cups spelt flour
1/2 cup teff flour
1 tsp salt
2 tsp baking soda
1 cup coconut sugar
2 tsp ground ginger
2 cups cold water
1/2 cup plus 2 tbsp extra virgin olive oil
2 tbsp plus 1 tsp balsamic vinegar of modena
1 tbsp pure vanilla extract
2 cups fresh peaches, cut into 1/4 inch pieces (i used 2 large peaches)
1/2 unsweetened dried and shredded coconut

preheat oven to 350 degrees. grease (use olive oil) a bundt pan and set aside. sift flours, salt and baking soda together into large mixing bowl. bowl. add the remaining ingredients one at a time stirring after each addition until just combined.  you can use a mixer but i just use a wooden spoon and do this by hand. do not over-mix. 

pour batter into prepared bundt pan and bake 60 minutes or until a cake tester inserted into center of cake comes out clean. (begin checking after 45 minutes...do not over bake) remove from oven and allow to cool on rack until just slightly warm. remove from pan and allow to cool completely before cutting and serving.
 ** i like this as is, but you could frost with your favorite cream cheese frosting if desired. 

now it is your turn to participate in summerfest. simply leave your peaches tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers:
Jeanette's Healthy Living: Peach Blackberry Arugula Salad
Cooking With Elise: Streusel Topped Peach Muffins With Peach Butter
Heather Christo Cooks: Peach Coconut Pancakes
Ingredients, Inc: Easy Peach Pie
From My Corner of Saratoga: Grilled Peaches With Caramel-Ginger Sauce and Pound Cake
Dishin & Dishes: Peach Lacquered Chicken Salad
Big Girls Small Kitchen: Easy Peach Limeade
Daily*Dishin: Caramelized Grilled Peaches
Delicious Lean: Smokey Peach Chipotle Grilled Chicken
Thursday Night Dinner: Peach Shortbread
Sweet Life Bake: Jicama Tortilla Salad With Peach Dressing
I Am Baker: Cilantro Peach Salsa
Zaika Zabardast: Donut Peach Quesadilla
And Love It Too: Peachy Coconut Streusel Muffins
Daydreamer Desserts: White Peach Margaritas
Cooking Channel: 4 Savory Uses for Peaches
Healthy Eats: What to do With Overripe Peaches
FN Dish: Peaches Move to the Big Kids' Table

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spicy roasted red pepper dip with baked corn tortillas

this week we celebrate peppers at food network's summerfest.  i decided to focus on two of my favorites...red bell peppers and jalapeños.  what could be better than combining them to create a quick, easy and delicious dip which is perfect for summer entertaining?

we often have spontaneous get-togethers at our house.  the summer weather in napa can be so unpredictable....chilly and foggy one day, 90 degrees the next.  so we tend to wake up and check the weather each morning then, on those hot days, phone friends and invite them over for a swim date.  (or, sometimes they invite themselves...good friends can do this).  i have a collection of recipes perfect for impromptu events...this one is near the top of the list.

the spicy roasted red pepper dip can be made year round...when fresh, local peppers are out of season, good quality jarred ones are a perfect substitute.  and the baked corn tortillas can be made in less than 15 minutes...how cool is that?

i am not a fan of the baked tortilla chips that are found at the market.  they are too thin for me...and don't have much taste.  while i love hot chips freshly made at mexican restaurants, they are not a healthy option, so this is a once-in-a-while treat for me.  my solution is to buy excellent quality corn tortillas and then bake them myself.  delicious!

the dip can be made in advance making the day of your party even easier.  the chips are a snap!  here's to easy-breezy, fun and relaxing parties this summer...and year round.

spicy roasted red pepper dip
3 red bell peppers
1/2 cup walnut halves
2 garlic cloves
1 tbsp chopped jalapeño pepper
1/2 cup mayonnaise (i use vegenaise) or plain greek yogurt
1/2 tsp smoked paprika
sea salt
freshly ground black pepper

preheat oven broiler.  place bell peppers on a parchment lined baking sheet and broil until skin is blackened. (check the peppers frequently during this process)  remove from oven and, using tongs, turn the peppers and return to oven and repeat this  process.  continue turning and roasting until all sides are blackened.  remove from oven and place the peppers in a tightly closed paper bag or in a saran wrap covered bowl.  allow to sit until completely cool.  remove peppers from bag or bowl and place on a cutting board.  the peel should be very easy to pull off at this point.

toast walnuts in a small pan over medium heat until they begin to brown.  remove from heat and allow to cool.

add peppers and next 5 ingredients to bowl of a food processor.  pulse until combined.  add 1/4 tsp salt and 1/2 tsp pepper.  pulse again until the dip is fairly smooth but with a bit of texture.  taste and adjust seasonings if desired.  refrigerate for a minimum of 1 hour.  serve with tortilla chips (recipe below) and crudités.  i also love this as a topping for roasted chicken, fish or as a sandwich spread.

baked corn tortilla chips
preheat oven to 400 degrees.  stack 6 corn tortillas on top of each other.  using a sharp knife, cut stack into quarters.  spread chips on to two rimmed baking sheets.  do not let the edges of the tortillas touch each other.  bake 10 minutes or until chips are just beginning to brown.(check every couple of minutes to ensure they do not burn).  remove from oven and allow to cool to room temperature.  they will continue to crisp up as they cool.  ** note, i like mine plain, but you can spray lightly with cooking spray prior to baking and then sprinkle with salt and/or your favorite seasonings.**

now it is your turn to participate in summerfest. simply leave your peppers tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers:

Jeanette's Healthy Living: Stuffed Peppers With Quinoa Grilled Vegetables and Pesto Sauce
Cooking With Elise: Roasted Red Pepper Hummus
What's Gaby Cooking: Oven-Roasted Peppers With Herbed Breadcrumbs
And Love It Too: Roasted Red Pepper Paleo Hummus
Feed Me Phoebe: Grilled Flank Steak With Gazpacho Sauce
Big Girls Small Kitchen: Seared Pepper Tacos With Pintos and Avocado Crema
Delicious Lean: Peppery Kung Pao
Daily*Dishin: Shrimp and Chorizo With Red Pepper Chermoula Sauce
Thursday Night Dinner: Black Bean and Sweet Pepper Salad
Cooking Channel: 5 Stuffed Pepper Favorites
HGTV Gardens: Garden to Table: Peppers
Sweet Life Bake: Rajas de Poblano con Elote y Crema
Dishin & Dishes: Bacon, Onion and Green Chile "Jam"
Healthy Eats: Peppers for Breakfast, Lunch and Dinner
FN Dish: Meat and Peppers

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tomato cobbler anyone?

it is tomato week at food network's summerfest!   being able to celebrate my favorite summer fruit/vegetable in july makes me very happy.  the past few years have been so cold and rainy from february to june that our hot weather produce...like tomatoes, peppers, watermelon, etc...have not ripened till late august.  this year was warm most of the spring...meaning early, sun ripened, fresh from the garden, heirloom tomatoes! 

we have been doing summerfest for a number of years now...and i have had so much fun sharing my favorite tomato recipes.  in 2008 my post, is it tomato fest time yet?  featured heirloom tomato & white bean salad, fresh tomato salsa (pico de gallo) and heirloom tomato tapenade with bruschetta.

in 2010 the best tomato sauce in the world? and gott's gazpacho recipe was the title of the tomato story.  the modestly titled "best tomato sauce in the world" is my go-to recipe all summer and i freeze bags full to use all winter.  please, please, please use vine ripened...local...in season...summer tomatoes for this.  honestly, without them don't bother.  the gazpacho is from the chef of gott's, one of my favorite casual restaurants in napa.  make...this..now.

last year i made chicken provençal for our annual book club/friends & family summer pool party.  a easy, delicious recipe that can be doubled or tripled...whatever you need to feed a crowd.
this year i have been obsessing over cobblers and crisps and pies...buckles and "betties"...really any type of fruit with dough.  i thought...why not a savory version featuring heirloom tomatoes?  guess what?  it is really, really good.  a cast iron skillet is perfect for this recipe...or you can use any oven safe skillet.  if you do not have one, sauté the onion and garlic in a pan and prepare the cobbler in a baking dish.

tomato & herb cobbler
extra virgin olive oil
3 lbs heirloom tomatoes, sliced 1/4 inch thick
1 yellow onion, thinly sliced
2 cloves garlic, minced
3 tbsp cornstarch
3/4 cup basil, chopped (separated)
1/4 cup herbs, torn or chopped (use a mix of your favorites...i like thyme, oregano and rosemary)
sea salt
black pepper
1/2 cup shredded parmigiano reggiano cheese (optional)


cobbler dough
1 1/2 cups spelt flour
1 tsp baking powder (alum free)
1/4 tsp salt
1 tsp coconut palm sugar (or organic sugar)
1/4 cup extra virgin olive oil
1/2 cup milk (i use coconut milk, or you could use, almond or soy if you want to stay dairy free)


make the cobbler dough
add dry ingredients to medium bowl.  using a fork, stir in the olive oil and 1/2 of the milk.   stir in the remaining milk a little at a time until the dough just comes together when you pinch it between your fingers.  (you may not need all the milk).  set aside.

preheat oven to 375 degrees. warm a cast iron skillet over medium heat.  add onion and sauté until translucent and just beginning to brown.  add garlic and a pinch of salt. cook 1 minute, or until you begin to smell the garlic...do not let it burn. take skillet off the heat.  sprinkle cornstarch over onion mixture.  place a layer of tomatoes over onion.  scatter 1/4 cup basil and the 1/4 cup mixed herbs over tomatoes.  layer remaining tomatoes over the herbs.  scatter 1/4 cup basil, pinch of salt and pinch of pepper over tomatoes.

drop spoonfuls of cobbler dough over tomatoes (about 2 tablespoons for each biscuit).  the dough will not completely cover the tomatoes...this is a good thing, you want the steam to be able to escape.  bake in preheated oven for 1 hour, or until biscuits are deep golden brown and tomatoes are bubbling.  remove and allow to cool a minimum of 30 minutes to allow the juices to thicken.  serve hot, warm or at room temperature.  sprinkle remaining basil and the cheese over the cobbler and serve. (skip the cheese to keep this vegan)

now it is your turn to participate in summerfest. simply leave your plum tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers:
Cooking With Elise: Fresh Tomato Sauce
Jeanette's Healthy Living: Tomato Gazpacho Salsa
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What's Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Chez Us: Easy Tomato Tart
Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
From My Corner of Saratoga: Tomato Jam
Dishin & Dishes: Tomato Zucchini Frittata
And Love It Too: Roasted Garlic, Basil and Tomato Paleo Tart
Healthy Eats: The Fresh-for-Once Tomato
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes
FN Dish: Tomatoes Go Beyond Salads

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a recipe for healthy summer squash chips?

zucchini, crookneck and pattypan summer squash

it is summer squash week at food network's summerfest.  each year i try to share recipes that will use up the bounty of zucchini, or patty pan, or yellow, or yellow crookneck, or whatever type you have overflowing in your garden.  (or your kitchen packed with squash gifts from well meaning friends).  but let's be real...most recipes don't call for more than one or two per person. 

this is our fourth year of a "zucchini or summer squash" week and i have shared recipes for zucchini/potato hash browns, roasted zucchinis and tomatoes with parmesan and balsamic,  grilled vegetable pasta, even a chocolate & zucchini cake.  all delicious.  i make them over and over all season.  this year i discovered the oh-so-easy technique for making chips made from squash.  these crispy, crunchy gems are delicious and actually good for you.  thinly sliced and seasoned, they are slow baked at a very low temperature for a couple of hours.  the final result is perfect for a snack, a side with a sandwich, or served with hummus or your favorite dip. 

remember when i said they are healthy?  that may be the best part.  the squash is baked...not fried, but you would never know.  during the slow baking process all the naturally occurring water evaporates leaving a "chip".  be warned, this creates a lot of "shrinkage"...each piece is reduced by almost half.  you need a lot of squash for 1 serving.  for today's batch i used 3 zucchini, 1 crookneck and 1 pattypan.  the baked amount equaled about 1 cup....and they are so light and delicious 1 person can easily power through a cup.  use whatever types of squash you like...or have excess from an overflowing summer garden.

there really is not a recipe.  preheat your oven to 235 degrees.  slice your desired amount of squash into very thin pieces...about 1/8 to1/4 inch thick.  you can use a mandolin slicer if you have one, i just use a very sharp knife.  prepare rimmed baking sheets by lining them with parchment paper and then lightly coating the paper with olive oil spray.  **note, i use spray that contains pure oil and still functions like an aerosol without propellants, soy or lethicin, no chemicals or additives of any kind, and excellent extra virgin olive oil. you can buy this at quality markets like whole foods, or purchase one of those oil pump sprayers and make your own.***

chips before baking

place your prepared squash on the baking sheets and lightly spray with the olive oil.  lightly...and i want to emphasize this point....sprinkle sea salt on top of the oil.  remember i told you about the shrinkage?  a little salt goes a long way here.  you can always add more later if desired. i used a tiny pinch for both of the trays pictured above. you can also add other seasonings at this point...chile powder, rubs, paprika...whatever sounds good.  i made 1/2 of today's batch with just plain salt and 1/2 with some hot thai curry powder i had in the pantry...both were amazing.  bake in preheated oven for 1 hour.  switch pans and continue cooking until chips are very crispy.  this can take anywhere from another 30 minutes to 1 hour. remove when golden brown.  taste and adjust seasonings if necessary.  serve hot, warm or at room temperature.  note, these do not hold well and should be eaten within a couple of hours after baking.  otherwise they lose their crunch.

now it is your turn to participate in summerfest. simply leave your plum tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out these delicious sounding recipes from the other participating bloggers:
Jeanette's Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry
Cooking With Elise: Orange Summer Squash Bread
Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon
Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche
And Love It, Too: Peter Pan Squash Spiced Oven Fries
Made By Michelle: Pattypan Squash and Tomato Frittata
Cooking Channel: Our Top 5 Favorite Squash Recipes
Daily*Dishin: Summer Squash Confetti Salad
Delicious Lean: Summer Squash Ribbons With Feta and Pine Nuts
Ingredients, Inc.: Summer Squash and Kale Sauté
Thursday Night Dinner: Summer Squash Medley
Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip
Dixie Chik Cooks: Fried Summer Squash Parmesan Sliders
Healthy Eats: Summer Squash Any Way You Slice It
FN Dish: Cheesy Summer Squash

best,

diane

founder

napa farmhouse 1885

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time for plum cobbler?

it is plum week at summerfest.  perfect timing because i have been buying bushels of this delicious fruit at our napa farmers' market the past few weeks.  o.k., bushels may be a slight exaggeration...let's just say bagfuls.  i am particularly fond of the bera farms booth at the market.  michelle and her team grow heirloom and vintage varieties of summer fruit which are impossible to find in a regular market.  often, heirloom fruits and vegetables are more delicious than regular versions...but, because they ripen faster and are more fragile, they don't travel well.

 a few weeks ago they had blenheim apricots...so sweet, you must try them next year if you can find them...they are already out of season. i was buying a bagful and michelle, the owner, looked at me and asked "do you make jam?" i laughed (since that is what i do for a living) and said yes. she handed me 20 lbs of blenheim apricots and said "here...these are too ripe to sell and if you don't take them they will go to the compost bin". take them i did...jars of jam and many apricot crisps later i still did not get my fill.

now plums are in season and, once again, there are vintage and heirloom varieties available.  last week i started buying the red santa rosa and the green shiro varieties.  they are both so amazingly sweet and delicious.  i have been adding them to my smoothies, oatmeal, salads and just eating out of hand as snacks all day long.

two weeks ago, i had a impromptu pool party.  i wanted to serve something not-too-sweet, but delicious for dessert.  i had loads of plums and the ingredients to make this plum cobbler. it was a hit and, served with coconut milk vanilla ice cream, was perfect for a hot summer day.

most of the time i make my cobblers by topping lightly sweetened fruit with drops of biscuit batter and bake until the biscuits are golden brown and the fruit softened and bubbly.  this time i adapted an old martha stewart recipe which calls for a cake type batter being spooned into the baking pan and then topping the batter with fruit.  when you bake it the batter puffs up and covers most of the fruit....some still stays on top.   really, really good!

martha's version calls for white flour and sugar, whole milk and butter.  i wanted a more healthy version...less sweet, full of fiber...just as good.  impossible?  try this version and see for yourself.  i used a combination of almond flour (for the nutty taste) and spelt flour (for the fiber, nutrients, taste and easy to digest properties).  i cut the sugar in half and, to make it even healthier, used coconut sugar instead of cane.  coconut sugar has a very low glycemic index (GI) and is high in micronutrients.  i am on a mission to cut white sugar from my diet so it has been a lifesaver to have discovered coconut sugar. but i still use it sparingly...dessert is a special treat in our house.   so healthy flours, healthier sugar...tons of fruit...yeah!! a delicious dessert i can feel good about serving...  enjoy!

plum cobbler

1 c. almond flour

2 cups spelt flour

3/4 cup coconut sugar

1 tbsp baking powder

1/2 tsp cinnamon

1 tbsp salt
1/2 lb vegan butter (or regular butter)
1 cup coconut milk (fresh, not canned)
2 large organic eggs
3 tbsp coconut rum (or regular rum, or just increase the coconut milk by 2 tbsp)
3 lbs plums (i like using a mixture of red and green) pitted and cut in half
1/4 cup corn starch
2 tbsp coconut sugar
juice from 1/2 lemon (meyer if possible)

preheat oven to 375 degrees.  butter a 13 x 9 inch baking dish and set aside.  in a medium sized bowl, whisk together the almond flour, spelt flour, 3/4 cup coconut sugar, baking powder cinnamon and salt.  in a separate small bowl add the butter and melt in the microwave. whisk in the milk.  when the butter mixture is lukewarm, add the eggs & rum and lemon juice; whisk all ingredients together until the eggs are incorporated into the mixture.  pour the liquid ingredients into the dry ingredients and whisk together until just mixed.   pour into prepared baking dish.

add the plums to the now empty  medium bowl.  sprinkle the cornstarch, remaining coconut sugar and lemon juice over the plums and stir to mix.  spoon plums evenly over batter in baking dish.  place in oven and bake for 45 minutes to 1 hour, or until the top is golden brown, the plums are bubbling and a skewer inserted into the cake comes out clean.

let sit for at least 20 minutes to allow filling to set.  serve warm or at room temperature with ice cream or cream. (we ice cream made with coconut milk and sweetened with agave.  the so delicious brand is amazing)

now it is your turn to participate in summer fest. simply leave your plum tip or recipe or favorite links in the comments below, and then go visit food network and do the same same.   be sure to check out these delicious sounding recipes from the other participating bloggers:
Ingredients, Inc.: Pork, Plums and Rosemary Kabobs
Virtually Homemade: Grilled Plum Pizza With Goat Cheese Cooking Channel: Best Plum Dessert Recipes
BGSK: Grandma Esther's Plum and Walnut Cake
Delicious Lean: Plum Delicious Pork Chops
Daily*Dishin: Roasted Chicken With Plum Chili Salsa
Healthy Eats: 6 Ways to Cook With Plums
Thursday Night Dinner: Plum BBQ Chicken
From My Corner of Saratoga: Plum Upside Down Cake
Cooking With Elise: Vanilla Plum Tart
Sweet Life Bake: Plum Pineapple Margarita
And Love It Too: Plum Pickin' Pineapple Jam
FN Dish: Perfect Plum Recipes

best,
diane
founder
napa farmhouse 1885

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do you love animals?

the first thing i did when i started my company...before i sold my first item...was to create our vision statement.  the "road map" if you will as to the guiding principles of how the company would be run.  read the entire document here.  one plank in the statement is:

"we believe companies need to clearly articulate their philanthropic position so consumers can make informed choices as to the brands they support. napa farmhouse 1885™ is actively involved in our community by supporting not–for-profit groups working to green the planet, care for animals and improve quality of life for people in need. we sponsor neighborhood events and contribute at least 5% of total net profits to not-for-profit organizations."


we have been supporters of napa humane since i started napa farmhouse 1885, usually by donating to their annual event, "cause for the paws".  this year we are walking...and sponsoring a team...for their first walk for the animals.

so....i'm moving my paws for the cause! (and mosey is walking too)

that's right… we are proudly walking in napa humane's inaugural Walk for Animals on august 5, and need your support!

because every animal deserves a healthy life in a happy home, i'm collecting donations to sponsor my participation and meet my fundraising goal!

100% of the proceeds go to the amazing programs and services napa humane offers:
• affordable spay/neuter services
• weekly low-cost vaccination and microchipping clinics
• shelter support services, including the mobile adoption program
• humane education programs serving adults and children alike

Donating through this website is simple, fast, totally secure, and the most efficient way to support my fundraising efforts. (checks and cash are appreciated forms of donations, too, of course—just let me know if you'd prefer to donate offline!)

and hey, you don't have to sit on the sidelines… if you live in/near napa, you can walk with us! register and join team napa farmhouse 1885.  (and for those of you who dislike asking people for money...trust me i am in this camp....you can just register and walk...that would be a big help!)  the walk is short...only a mile...your dog can walk too...and registered walkers get a t-shirt and "goodie bag".  who wouldn't want a goodie bag??!!  here is some additional info from the napa humane website:

100% of proceeds benefit Napa Valley’s pets and their people.

Join us for the inaugural Walk for Animals – a fun Napa Humane event walking a one-mile route through Downtown Napa (with or without a pooch!) in support of pets throughout the Napa Valley.


This short walk goes miles and miles for animals!


Beginning and ending at Veterans Memorial Park on Main Street, registered walkers will receive a Walk for Animals t-shirt and a goodie bag, and enjoy live music, doggie contests, our Napa Humane puppet show, "The Right Pet for Princess Penny," give-aways, and activities with our pet-centric sponsors as we walk together to raise funds for Napa Humane – serving Napa Valley pets and the people who care for them.

many thanks for your support, and don't forget to forward this to anyone who you think might want to donate, too!  once again, if you are able to donate (any amount would be so helpful), please click here to get started.

thank you!

diane and mosey
napa farmhouse 1885

want a recipe for cucumber & avocado open face sandwiches? and a cucumber, tomato and bean salad?

summer fest is here! summer fest is here!  i sound excited...yes?  that is because summerfest is one of my favorite parts of summer.  for new readers, check out my post summer fest is almost here for some background.  we start this year's series with cucumbers and, as a bonus, i am including two recipes in this post.

i love cucumbers.  there is something so refreshing and crunchy about this vegetable.  i was surprised to learn that they are part of the gourd family...part of the group that includes squash.  they are delicious, nutritious and really hydrating.  last year, during cucumber week, i posted my recipe for cucumber coolers and listed some nutrition facts.  this year...i am keeping it short and sweet and just talking recipes!

i have been making these open face cucumber & avocado sandwiches all summer.  they are perfect for a luncheon, light supper paired with soup (i like gazpacho with them) or even cut into quarters and served as appetizers.  best of all, they taste terrific, are a snap to make, are really good for you and require no cooking.  how perfect is that during this very hot summer?

the sandwiches start with grilled whole wheat bread spread with mashed avocados.  they are topped with a refreshing cucumber salad mixed with seasoned rice vinegar, lemon balm and sea salt.  remember i told you they are good for you?  consider the fiber from the whole wheat bread, the healthy mono and polyunsaturated fat from the avocados (not to mention the 20 vitamins, minerals and beneficial plant compounds included in 1 oz of avocado) and the aforementioned nutrition components from the cucumber.  i love it when something that tastes amazing is really healthy too!

the cucumber salad can also be used in fish tacos, as a side dish with chicken or fish, as a burger topping, or as part of a salad luncheon. i combine different types of cucumber...all thin skinned because i want the nutrients and fiber from the peel.  if you buy the type with thick, waxy skin you will probably have to remove the peel.

for the sandwiches, there really isn't a recipe...it is more of a technique.  this is how i prepare them:

open face cucumber & avocado sandwiches
makes 4
cucumber salad
1 lemon cucumber
1 garden cucumber
1 kirby cucumber
2 tbsp lemon balm (cut into chiffonade), plus additional for garnish
3 tbsp seasoned rice vinegar
sea salt
chop cucumbers into bite sized pieces and place in a medium sized bowl.  add the lemon balm, vinegar and a pinch of sea salt.  gently stir to combine.  taste and adjust salt if necessary.  place bowl in fridge until needed.
mashed avocados
3 hass avocados
juice of 1/2 lime or meyer lemon
pinch red pepper flakes
sea salt

pit and dice avocados by following the technique outlined in this post.  add prepared avocados to a small bowl.  add lime/lemon juice, red pepper flakes and pinch of sea salt.  mash together using a fork.  taste and adjust salt and/or pepper flakes if desired.  set aside.


grill bread on bbq, grill pan or broiler.  (i use a griddler when weather does not permit using the bbq).  remove bread from grill and place on serving plate.  spread a generous layer of the mashed avocado over the toast.  top with spoonfuls of the cold cucumber salad. (as much as you like).  use a slotted spoon to drain the liquid, otherwise the sandwiches may get soggy.  garnish with additional lemon balm and serve.

last sunday was one of those perfect days spent with friends.  at the last minute, i emailed/texted my book club girlfriends and said "it will be hot...wanna come swim?"  about half the group was available, so i chilled some beer, made a few pitchers of margaritas and set out an assortment of "easy to make, easy to serve" appetizers.  i also made a plum cobbler...we always have vanilla ice cream made from coconut milk in the freezer....and we were ready for guests.  (more on the cobbler next week). laura brought guacamole and chips, a few people brought wine (we live in napa after all) and rachelle brought a wonderful salad made with lemon cucumbers, yellow and red tomatoes and white cannellini beans.  it was amazingly good and a perfect addition to cucumber week.  i asked for the recipe...she laughed and said "i just threw together the ingredients i thought would taste good.  i did not measure and did not write anything down".   i experimented to try and recreate her dish...viola!....a perfect addition to any picnic, barbecue or summer party. 

the key to this dish is using in season, local, perfectly ripe produce.  i have become addicted to lemon cucumbers and they are the key ingredient in this dish. they are sweet, delicate, and do not need to be peeled.  combined with heirloom tomatoes, they are out of this world. for all of the ingredients,  use the recipe that follows as a guideline.  adjust quantities to suit your preference and based on what looks good as the farmers' market that day.  there are endless variations that sound amazing...try different herbs, cheese, vegetables.  i love the flexibility this provides.  enjoy!

rachelle's cucumber, tomato and white bean salad
5 lemon cucumbers, cut into bite sized pieces 
1 large red heirloom tomato
1 large yellow heirloom tomato
1/2 cup red onion, thinly sliced
1 cup canned white cannellini beans, drained
2 tbsp fresh basil, cut chiffonade
2 tbsp extra virgin olive oil (a good one)
1 tbsp aged balsamic vinegar
sea salt
freshly ground black pepper

chop tomatoes into large, bite sized pieces.  place first 6 ingredients in large bowl and gently toss.  drizzle e.v.o.o. and vinegar over top of salad.  add a pinch of both the salt and pepper and gently mix together all ingredients.  taste and adjust seasonings.  chill in refrigerator for 1/2 hour and then serve.

now it is your turn to participate in summer fest. simply leave your cucumber tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

The Sensitive Epicure: Chinese Style Cucumbers
What's Gaby Cooking: Cucumber, Herb and Pita Salad
Ingredients, Inc.: Easiest Cucumber Salad
Virtually Homemade: Cucumber Strawberry Cooler
From My Corner of Saratoga: Marinated Cucumber Salad
The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers
Daily*Dishin: Southern Benedictine - Creamy Cucumber Spread
Delicious Lean: Cucumber Jicama Salad
And Love It, Too: Fermented Spicy Garlic-Dill Cukes and Zukes
FN Dish: No-Cook Cucumber Recipes
Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing

best,
diane
founder
napa farmhouse 1885

do you like us? really like us? then please like our facebook fan page
to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.