kale and rainbow chard salad with peaches, blackberries & pinenuts

i first made this salad a couple of years ago when i was making dinner for some vegan friends.  i wanted a big, hearty, delicious, packed-with-flavor salad that was also full of nutrients.  this fit the bill perfectly.  kale mixed with sweet white peaches, sweet/tart blackberries, green onions, dried cranberries and toasted pine nuts.  how good does that sound?

the best way i can describe the process of making this salad is "ceviche like".  ceviche is the latin american dish where fresh fish is "cooked" in lemon or lime juice. the fish is marinated in the citrus juice and this process turns it firm and opaque...so it looks and tastes like it has been cooked.  the kale salad is a bit like that as it marinates in the vinaigrette for a minimum of 4 hours which wilts it just a bit and softens and sweetens the greens.  this is the perfect potluck salad...the dish you can depend on because you can make it in the morning and let it sit all day.  it travels very well.

it is kale week at foodnetwork's fall fest...the perfect time to finally blog about this recipe.  since it is early fall as i write this post, peaches and blackberries are still in season so that is what i used today but the salad is equally delicious with apricots, nectarines, plums, apples and/or pears.  just ensure you use whatever is in season and looks good at the farmers' market that day. (or from your garden).  and, if you are not serving vegan friends, a lovely goat cheese or parmigiano reggiano is wonderful with this dish.  enjoy!

kale and rainbow chard salad with peaches, blackberries & pine nuts
vinaigrette
1/8 cup organic seasoned rice vinegar*
1/4 cup extra virgin olive oil
pinch sea salt
pinch black pepper

salad
1/2 bunch kale and 1/2 bunch rainbow chard, remove stems below the leaves. reserve stems for another use...like your green smoothies.  chop kale  and chard leaves into large bite sized pieces. (note, you can make this with all kale or all chard)
2 white peaches, chopped into bite sized pieces
6 oz blackberries
4 green onions chopped
1/2 cup dried cranberries
3/4 cup toasted pine nuts
pinch sea salt
pinch black pepper

make vinaigrette:  combine all ingredients in small bowl and whisk until combined.  set aside
make salad:  combine all ingredients in large bowl.  pour vinaigrette over salad and toss to combine.  ensure salad is well mixed.  cover with saran wrap and refrigerate for a minimum of 4 hours.  remove from fridge, toss again and taste.  adjust seasonings if desired.  may be made up to 12 hours in advance.
**i suggest you use organic seasoned rice vinegar.  the regular kind contains high fructose corn syrup.  the organic version contains organic sugar.  or buy plain rice vinegar and sweeten with organic coconut sugar**

other greens recipes you may enjoy:
southern greens, napa farmhouse style
rainbow chard frittata
yellow chard bruschetta

check out the delicious sounding kale recipes from the other participating bloggers:
Jeanette's Healthy Living: Kale Kimchi
Bacon and Souffle: Roasted Carrot Salad With Baby Kale
From My Corner of Saratoga: Pork, Kale and White Bean Soup
Feed My Phoebe: Kale Salad With Bagna Cauda Vinaigrette
Cooking With Elise: Risotto With Tuscan Kale
Thursday Night Dinner: Linguine With Purple Kale and Italian Sausage
FN Dish: The Rise of the Kale Chip

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red chile breakfast potatoes



photo courtesy peter padoven

 it is potato week at food network's summerfest so i went to our local farmer's market to see what is in season.  they had a nice selection of red, yukon gold, russet and purple, but i fell in love with the german butterballs which are described by a seed company this way:

"Rich, golden russet-type potatoes are an all-around favorite for baking, frying and steaming. Truly an all-purpose potato, with delicious, buttery flavor and a tender, flaky texture. Just one look and taste and Butterball will be an instant winner in your kitchen and your garden. Excellent for winter storage."

excellent for steaming and frying?  i have the perfect recipe for these babies... 

i love breakfast dishes for dinner and potatoes and eggs fit this description perfectly.  quick, easy, delicious...what could be better?  and, since i am a southern california girl by birth, adding chile peppers, salsa or hot sauce is required.  tonight i added new mexican red chile powder to my breakfast potatoes recipe and, topped with a fried egg and served with ripe heirloom tomatoes, created a new favorite dish.   try this next weekend for breakfast or brunch.  or...be a rebel like me and serve for dinner.  you won't be sorry.... 

red chile breakfast potatoes
(serves 4)
1 1/2 pounds small red or yukon gold potatoes
extra virgin olive oil
1 bell pepper (red, yellow or green), seeded and diced
1 medium red onion, diced
1 clove garlic, minced
1 1/2 tbsp new mexican red chile powder
sea salt
pepper
2 tbsp cilantro, chopped
4 eggs

add potatoes to a large stockpot.  cover with cold water by at least 2 inches.  bring to a boil, reduce heat and simmer with lid partially ajar, until potatoes are just tender when pierced with a knife. (about 20-25 minutes).  be careful not to overcook, they will continue cooking during the next step.  drain potatoes in a colander and cool to room temperature.  when cool, cut into bite sized pieces.

while potatoes are cooling, add 3 tbsp extra virgin olive oil to large skillet (preferably cast iron) over medium heat. when oil begins to shimmer, add peppers and onion.  cook until vegetables soften and begin to brown.  add potatoes, garlic, chile powder and a pinch each of salt and pepper.  drizzle another tbsp olive oil over potatoes.  cook until the potatoes are browned and caramelized, about 20 minutes.  stir potatoes often while they are cooking.

place potatoes on serving plates.  add 1 tbsp olive oil to skillet.  fry eggs in oil until whites are solid and yolks begin to thicken. salt and pepper the eggs to your liking then  place on top of potatoes, sprinkle the cilantro over the dish and serve immediately.

here are some other potato recipes you may enjoy
chorizo and potato tacos
best ever baked potatoes
farmhouse potato salad
smashed potatoes

check out these delicious sounding recipes from the other participating bloggers:

Jeanette's Healthy Living: Crock-Pot Stuffed Baked Sweet Potatoes
Feed Me Phoebe: Roasted Potato and Green Bean Salad With Almond-Chive Pesto
Dishin & Dishes: Roasted Potato Salad
Big Girls Small Kitchen: Shakin' Hash Browns
Made By Michelle: Sweet Potato Macaroni and Cheese
Virtually Homemade: Potato Onion Bread With Poppy Seeds
Sweet Life Bake: Tacos de Papa Potato (Potato Tacos)
From My Corner of Saratoga: Easy Crispy Fried Potatoes
Thursday Night Dinner: Mashed Sweet Potatoes and Coconut Oil
FN Dish: The Multipurpose Potato

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apple, fennel & cheddar cheese panini

i have a love/hate relationship with fall.  it is such a beautiful season...warm, bright and sunny here in california with days that start out crisp & cool and then heat up in the afternoon sun.  the leaves in the vineyards turn glorious colors...deep red, vivid orange, dark magenta, bright yellow.  dusk comes earlier each day and the holiday season begins.  this transition period makes me sad to see summer (my favorite season) end but eager to experience all that fall offers.

so when food network picked apples to feature for summerfest this week it seemed a perfect choice.  apples are such a quintessential fall fruit but are actually ripe and delicious in late summer.  when choosing a recipe i decided i was not quite ready for apple desserts as i am grabbing every bit of summer fruit that i can (peaches, please don't leave me yet!), but apple, fennel and cheddar cheese paninis would be perfect for this time of year.

i have always loved the classic combination of apple and cheddar cheese.  adding the sweet, crunchy, licorice taste of fennel and sweet hot mustard takes this flavor profile to another level.  grilling it all together panini style...over the top!

i have a panini press so these sandwiches are easy and quick to make whenever i want.  if you don't have a panini maker you can also make this as more of a classic grilled cheese...either way works.



all photos courtesy peter padoven

apple, fennel & cheddar cheese panini (i like these with a really good whole wheat bread but sourdough, french or raisin bread is also delicious)

4 slices whole wheat bread
sweet hot mustard
1 medium granny smith or jazz* apple, cored and thinly sliced (about 1/4 inch)
1/2 fennel bulb, thinly sliced
4 slices extra sharp cheddar cheese
black pepper

spread about a tablespoon of mustard on each slice of bread. layer 2 slices of cheese on top of the mustard on one slice of bread.  add a row of sliced apples and one of fennel slices over the cheese.  top with another slice of bread, mustard side covering the fennel.  repeat steps with remaining 2 slices of bread.

follow the directions on your panini press to grill the 2 sandwiches.  cut in half and serve immediately.  (if you are making grilled cheese sandwiches, spread butter or olive oil on the outside of each slice of bread.  grill in a skillet until each side is golden brown and the cheese is melted.

happy transition everyone!
here are some other apple recipes you may enjoy:
purple cabbage slaw
roasted apple and caramelized onion soup
apple and pear crisp
caramel apple pie

now it is your turn to participate in summerfest. simply leave your apple 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: Gluten-Free Jewish Apple Cake
Virtually Homemade: Apple Pie Muffin
Chez Us: Baked Apples With Creme Anglaise
Daily*Dishin: Easier-than-Pie Creamy Apple Bake
Made by Michelle: Pear Apple Crisp
From My Corner of Saratoga: Spiced Apple Dutch Baby
Thursday Night Dinner: Apple Bread Pudding
Devour: 7 Apple Desserts Beyond Pie
Healthy Eats: Marrying the Apple With New Flavors
FN Dish: Let's Go Apple Picking

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back-to-school roasted chicken legs #pullupachair for food network

ok...raise your hand if you could use some terrific tasting recipes for weekday lunch? food network is getting the entire food community together to celebrate a virtual back-to-school brown bag luncheon, called the communal table, on monday, september 10th and they have invited me to participate...how cool is that?  here's how it works....bloggers from all over the country, as well as the food network gang, will each  create a post on their respective sites about a dish perfect for delicious packed lunches.  each blog/website will contain links to all the other blogs so readers can see what everyone is “bringing to the table.”   just think...a one stop place to view loads of delicious sounding recipes.  what did you have for lunch today?

green bean, heirloom tomato and red onion salad

during my corporate life i was never organized enough to pack my lunch...i always grabbed something on the go...or...more frequently...skipped it all together.  i now realize how unhealthy that was.  if i could go back in time, i like to think i would take a different approach by doubling healthy recipes on the weekends and then having the leftovers for lunch.  roasted chicken legs are a perfect example.   i would prepare a hearty salad....like green bean, heirloom tomato and red onion...and grab a couple of these chicken legs. that would have been a perfect lunch.  (now if i just could have convinced myself to eat outside on warm days versus at my desk i would have had a much less stressful career!)

roasted chicken legs with marmalade glaze

10 chicken legs (organic if you can)
1 small jar meyer lemon marmalade or orange marmalade
extra virgin olive oil
grey sea salt
freshly ground black pepper

preheat oven to 425 degrees. line rimmed baking sheet with foil and then with parchment paper, drizzle approx 2 tbsp extra virgin olive oil over paper.  using a pastry brush, coat entire pan with the oil. place chicken legs, skin side down on prepared baking sheet. generously season chicken with the salt and pepper.  roast in preheated oven for 20 minutes.  remove from oven, turn legs and roast for another 15-20 minutes or until juices run almost clear when pricked with a knife.  remove from oven

meanwhile, place marmalade in small saucepan. heat over medium heat stirring until softened. do not let boil.  remove from heat. using your pastry brush, coat each chicken leg with the marmalade.  place back in oven and roast an additional 5 minutes.  keep a close eye on the chicken to ensure the marmalade does not burn.  serve chicken hot, warm or at room temperature.

check out the delicious sounding recipes from my fellow #pullupachair bloggers:

Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies

Made by Michelle: Almond Butter and Banana Sandwiches
Chez Us: Healthy Tuna Salad
And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette

Adult options:

This Girl Can Eat: Cashew-Curry Chicken Salad Sandwiches
Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup
Haute Apple Pie: Edamame Hummus
Feed Me Phoebe: Deviled Egg Salad Sandwiches
Creative Culinary: Margarita Watermelon
Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios

roasted beet and avocado salad with meyer lemon marmalade vinaigrette

can you  believe it is already the first week of september?  i am writing this post on labor day, the traditional last day of summer.  students are back in school, college football was played this past weekend...the nfl season starts this week, soon the weather will begin to turn.  so it was not a surprise that this is beet week at food network's summerfest.

i always think of beets as a winter vegetable but, in california, beets are grown year round.  i like them best picked in summer when they are still tiny.  i serve them raw shaved into salads or added to cake batter, boiled, steamed...even cooked on the barbecue.  my favorite way though is roasted and added to salads.  today's recipe is perfect for this time of year as it is substantial enough to serve as a main dish at lunch or light supper; it also works as part of a salad buffet.  tonight i paired the salad with roasted chicken legs.  the meyer lemon marmalade vinaigrette is sweet/tart.  perfect to tame the richness of the avocado and beets.  i brushed some of the leftover vinaigrette on the chicken as it was roasting...really delicious.  enjoy!

roasted beet salad with meyer lemon marmalade vinaigrette
4 medium beets
1 large hass avocado
1/4 of a sweet white onion, sliced
1 tbsp cilantro, chopped
1 tbsp cashews, chopped
coarse grey salt
freshly ground black pepper
meyer lemon vinaigrette (recipe below)

meyer lemon vinaigrette
2 tbsp meyer lemon marmalade**
2 tbsp apple cider vinegar
1 tbsp sweet hot mustard
1/4 cup extra virgin olive oil
pinch sea salt
freshly ground black pepper

for the salad:
roast the beets (instructions here) and allow to cool.  cut into bite sized pieces and mound in the center of a serving platter.  peel and chop the avocado (instructions here).  spread the avocados around the beets.  scatter sliced onions over the top.  sprinkle a pinch of sea salt and one of pepper over the salad. drizzle 2-3 tablespoons of vinaigrette over vegetables.  top with cilantro and cashews.  serve with remaining vinaigrette on the side.  add additional seasonings and/or vinaigrette if desired.

for the vinaigrette:
in a small bowl, whisk together the marmalade, vinegar and mustard.  when mixed, slowly add in the olive oil, whisking continuously.  add a large pinch of salt and pepper.  taste and add additional oil, vinegar and/or salt if desired.  ** if you can't find meyer lemon marmalade (my favorite), any citrus marmalade will work.

other beet recipes you may enjoy:
roasted beet salad with bacon vinaigrette
farmer's market roasted beet soup
roasted beet, fig and orange salad
pink lentils with roasted beets

now it is your turn to participate in summerfest. simply leave your beet 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: Roasted Beet and Apple Walnut Salad With Honey Yogurt Dressing
What's Gaby Cooking: Beet, Corn and Quinoa Salad
Chez Us: Pickled Beets
From My Corner of Saratoga: Roasted Beet and Goat Cheese Napoleon
Feed Me Phoebe: Spaghetti With Beet Greens and Blistered Tomatoes
Virtually Homemade: Orange Roasted Chicken With Beets and Green Beans
Thursday Night Dinner: Beet, Carrot and Ginger Soup
HGTV Gardens: Garden-to-Table: Beets
Cooking With Books: Roasted Beets, Carrots and Goat Cheese Tartine
FN Dish: Better Beets

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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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