spicy pickled peppers

happy halloween everyone!  it is pepper week at food network's fall fest and i thought i would share one of my favorite ways to preserve fresh peppers for use during the fall season...spicy pickled peppers.

peppers are abundant during harvest here in new mexico.  farmers' markets are packed with numerous varieties...hot, medium and mild....roadside stands pop up everywhere, neighbors give away bushels full and the smell of roasting chiles permeates the town.  for a chile lover like me, life is pretty good.  this recipe allows me to satisfy my peppers cravings for a few months after they are out of season.  i make a number of batches at the end of october (happily pepper week coincides with my preserving) and keep them in the fridge for use throughout november and december.  the peppers are spicy but the pickling tames them just a bit. 

i use the peppers to top sandwiches (wonderful on turkey the day after thanksgiving), add them to scrambled eggs, chop them up and add to pasta sauces, soups, chilies, stews.  they are delicious added to a cheese plate, stir-frys and vegetable salads. nachos anyone?  try them on hamburgers and hot dogs.  or be like me and just eat them as a snack.  get creative...and please let me know how you use the peppers.  happy peppers week everyone!

spicy pickled peppers
1/2 lb fresh jalapeños
1/2 lb fresh new mexican or anaheim peppers
1 large fresh poblano pepper (sometimes called pasilla pepper)
2 1/2 cups apple cider vinegar
1/2 tbsp honey
2 tbsp sea salt
3/4 cup water
1 tbsp black peppercorns
8 whole garlic cloves (peeled)
1 bay leaf
1 tsp red chili flakes
1 tbsp cilantro leaves

wash the peppers.  cut 4 large slits in each jalapeño.  slice anaheim and poblano peppers widthwise into large rings.

add vinegar, honey, salt and water to a saucepan and bring to a boil stirring until salt dissolves.  turn off heat and leave pan on burner.

add half the peppers to quart sized canning jar. pack them down tightly.  add the peppercorns, garlic, bay leaf, chili flakes and cilantro leaves.  add the remaining peppers.  again, pack them down tightly.  pour the vinegar mixture over the peppers ensuring they are covered. (note, you may have some liquid left over.  discard.) close jar tightly with lid.  set aside until peppers cool.  place in refrigerator and allow to sit for 2 weeks.   can be refrigerated for up to 8 weeks.

other peppers recipes to try:
roasted pepper relish
italian sausage and peppers pasta
spicy roasted red pepper dip

and check out my newest blog red or green chile? to see my spicy roasted peppers recipe.  yes, i have a theme :)

now check out the delicious sounding peppers recipes from the all of the other participating bloggers.  fall fest begins at noon on wednesdays during fall.  please come back then to see the other recipes. ***note, due to sandy this week's fallfest is being delayed...will keep you updated...

have a good week!
diane

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roasted pumpkin & black bean stew with chorizo and pepitas

it is pumpkin week at food network's fall fest and i decided to forgo a sweet recipe to share.  with cold weather and the holiday season fast approaching, i will be baking plenty of pumpkin pies, muffins, cookies and cupcakes during the next few months.  don't get me wrong i love pumpkin desserts, but for today's submission i thought i would post something savory...and spicy...and warm...and filling...and a bit different.  how does roasted pumpkin with black beans, chorizo and vegetables sound?  what about if they were stewed in a riff on mole sauce?

i am in taos, new mexico right now (more on that in another post) and there are pumpkins everywhere...at the farmers' market, at roadside stands, growing  in neighbors' yards...everywhere.  i bought a few large jack-o-lantern ones for decorating and a bunch of the smaller sugar pumpkins for eating.   these are the ones you want to use in cooking or baking.  the large ones are really tough and stringy...best just for halloween.  but the sugar ones...sometimes called "pie" pumpkins...are sweet and tender when cooked.  this recipes calls for you to first roast the pumpkin before adding to the stew.  here is a tip....taste a few pieces of the roasted pumpkin.   you will fall in love!  i roast double the amount i need just to have some to snack on.  you can use as a side dish in place of the more typical squash whenever you like.

i used soyrizo instead of chorizo in my stew.  it is healthier, has less fat, no cholesterol and keeps the dish vegetarian as i have lots of veg friends and family members.  to be honest, no one has ever been able to tell the difference. feel free to use regular chorizo if you wish...just switch the recipe a bit to ensure you thoroughly cook the chorizo first and then drain before you sauté the onions, garlic and pepper.  one last note...the cinnamon, chocolate and chile powder may sound odd...trust me, don't leave these ingredients out of the stew.  you won't be able to taste any of them individually, but together they meld  to add depth to the finished dish.  if you can't find true new mexican red chile powder skip it...do not substitute regular chili powder.   ok...enough of the notes and tips....try this stew.  my family finds it addictive! (me too)

roasted pumpkin & black bean stew with chorizo and pepitas
4 lb sugar pumpkin (sometimes called pie pumpkin)
extra virgin olive oil
12 oz "soyrizo" or chorizo, remove casing and chop
1 yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
4 cups vegetable broth
1 oz. dark chocolate
1 tsp cinnamon
1 tbsp new mexican red chile powder, optional
2 15.oz cans unsalted black beans, rinsed
1 bunch cilantro
sea salt
freshly ground black pepper
pepitas (from pumpkin)

preheat the oven to 400 degrees.  prepare the pumpkin:  with a sharp serrated knife, cut the pumpkin in half.  scrape out the seeds and stringy fibers. (i use a heavy metal spoon for this)  reserve the seeds for making pepitas*.  cut the pumpkin in wedges.  carefully cut the peel from the flesh following this process:  using a very sharp knife, place the blade between the flesh and the peel.  for safety, place your free hand on top of the pumpkin flesh to keep it from sliding.  run the knife between the peel and the flesh, like you were preparing cantaloupe.  cut the pumpkin into 2 inch cubes.  place on a parchment paper lined rimmed baking sheet.  drizzle olive oil over...3-4 passes of the bottle...and sprinkle with salt and pepper.  roast in oven for 20 minutes.  remove from oven, stir and add back to oven.  roast an additional 10-15 minutes or until pumpkin is tender with a caramelized crust.  set aside.

prepare the stew:  add 2 tbsp olive oil and onion to stockpot.  sauté over medium-high heat for 5 minutes.  add garlic, green pepper and soyrizo.  cook for an additional 10 minutes, stirring frequently, until vegetables are soft and soyrizo is crispy on the sides.  add broth and chocolate, raise heat to high, and bring to a boil.  reduce to high simmer, add cinnamon, chile powder if using, 2 tbsp. cilantro and beans.  cook for an additional 20 minutes or until liquid has thickened and reduced by half. add roasted pumpkin and salt & pepper to taste. cook for an additional 5 minutes.  serve topped with cilantro and pepitas.

pepitas recipe
(thanks to the farmers at the taos market for providing this technique...it worked!)
add the pepitas and the pulp to a large pot.  cover with water and, using your hands, swirl the pulp around in the water.  scoop out all the loosened seeds and add to a small saucepan,  continue the swirling and scooping process until all seeds are free.  you may need to pull some directly from the pulp to get them all.  cover the seeds with water and 2 tsp salt.  bring to a boil.  boil for 5 minutes. drain and add to a small rimmed roasting pan.  roast 5 minutes at 400 degrees.  stir and roast and additional 5-15 minutes until pepitas are toasted and crunchy.  do not roast for longer than 20 minutes to preserve nutrients.  *note...for this stew i like the pepitas plain.  but for other uses you can add any kind of seasoning or spices you like during the last 5 minutes of roasting.  i particularly like the ground new mexican red chile mentioned earlier.


another pumpkin recipe you might enjoy:
pizza with spicy pumpkin sauce, black beans and fresh corn

check out the delicious sounding pumpkin recipes from the all of the other participating bloggers:
Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Pancakes
Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage
HGTV Gardens: Garden-to-Table: Pumpkins
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Made By Michelle: Pumpkin Scones
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Devour: 5 Delicious Ways to Use Pumpkins After Carving
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
FN Dish: Primping Up Pumpkin
Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

have a good week!
diane

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mashed turnips with caramelized onions and balsamic

i really appreciate food network's fall fest this week as we focus on turnips!  i confess that i do not prepare turnips, parsnips or rutabagas very often and when i do i usually roast or mash them.  i like them...i just forget about them most of the time.  so i can't wait to read all the creative recipes from my wonderful and talented fellow bloggers.



i used purple topped turnips for this dish  (photo courtesy raw diet.com)

i am sharing a different take on mashed turnips for my contribution.  i wanted to sweeten them up and add a bit more complexity to the dish so i experimented by caramelizing onions in a balsamic vinegar reduction sauce and then added the combination to the mashed turnips.  a tiny bit of maple syrup and extra virgin olive oil added more sweetness and body.  i then finished it off with a drizzle of method tradizionale aged balsamic...(the good stuff!)  you know what?  i really, really like the finished result. perfect with roasted meats or poultry and a wonderful salad.  i made roasted chicken, stir-fried broccolini, the turnips and a green salad with pear, cranberries and toasted walnuts for dinner. perfect for fall or winter.   give the turnips a try and please let me know what you think. 
happy turnips week everyone!

mashed turnips with caramelized onions and balsamic
2 lbs turnips
1/2 white onion, diced
1/4 cup plus 2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp pure maple syrup
2 tbsp italian parsley, chopped
sea salt
freshly ground black pepper
aged balsamic vinegar (method tradizionale...the good stuff!) for drizzling (optional)

peel the turnips and cut into 1-inch pieces. place them in a large saucepan with water to cover and a large pinch of salt. bring to a boil and simmer, covered, until easily pierced by a knife, about 35 minutes. drain.

while turnips are cooking, sauté the onion in 2 tablespoons olive oil until deep golden brown. (about 15 minutes).  add 2 tbsp balsamic vinegar and continue cooking for 10 minutes or until vinegar begins to thicken.  add the maple syrup and a pinch each salt and pepper and cook an additional 2 minutes.  remove from heat.

add the drained turnips to a large bowl and mash with a potato masher until smooth. (alternatively, you could use the pulse motion on a food processor).  add the onion mixture and half the parsley.  stir to combine.  add additional olive oil (up to 1/4 cup) if the mixture appears dry.  taste and add additional salt and/or pepper if desired.  mound on a serving platter and drizzle extra virgin olive oil and aged balsamic vinegar over top.  sprinkle remaining parsley over turnips and serve immediately.

other turnips recipes you may enjoy:
pan fried turnips in extra virgin olive oil
roasted root vegetable casserole
southern greens, napa farmhouse style

check out the delicious sounding turnips recipes from the all of the other participating bloggers:

Jeanette's Healthy Living: Chinese Turnip Cake
Cooking With Elise: Balsamic Roasted Turnips and Thyme
Virtually Homemade: Roasted Vegetable Soup With Chimichurri

Feed Me Phoebe: Turnip Hash With Basil Vinaigrette
Thursday Night Dinner: Honey Glazed Roasted Root Vegetables
Made By Michelle: Roasted Turnips and Carrots
HGTV Gardens: Garden-to-Table: Turnips
FN Dish: Fall Into Turnips

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whole wheat pasta with spicy spinach & peanut butter pesto

this is one of those "happy accident" recipes.  one day last fall i was craving pesto...but basil season was over.  i had spinach growing in the garden and, since i often use different kinds of greens in pesto, decided to use what was on hand.  i had all the ingredients required except one crucial item...nuts.  now i usually have many different kinds of nuts in the pantry (or freezer)...walnuts, pecans, almonds and pine nuts are staples in my home.  that day i was out of everything and just did not feel like a trip to the market.  i realized i had some organic peanut butter and decided to give that combination a try.

i loved the result.  i added garlic, extra virgin olive oil, crushed red pepper and a splash of balsamic vinegar.  the pesto reminds me a bit of spicy peanut sauce and is really delicious on whole wheat pasta.  i also spread it on  baguette slices and grill, top chicken sandwiches, stir into cheese dip, add a dollop to crostini for soups....there are so many options.  when fresh tomatoes are out of season use the sun dried ones packed in olive oil.  i have also added streamed green beans, roasted butternut squash and/or broccoli and these options are are really, really good.

it is spinach week at food network's fall fest and the perfect time of year to make this pesto dish. my baby spinach is ready to pick and heirloom tomatoes are still in season.  give it a try and please let me know what you think.  happy october everyone!

whole wheat pasta with spicy spinach & peanut butter pesto

1 lb whole wheat pasta, penne or fusilli
3 large handfuls baby spinach leaves (about 6 oz)
1 clove garlic
1/2 cup creamy peanut butter
1/4 cup extra virgin olive oil, plus additional for drizzling
1 tsp balsamic vinegar
pinch (or 2 for spicy) red pepper flakes
1 red heirloom tomato, chopped
2 green onions, chopped
sea salt
freshly ground black pepper
4 spinach leaves cut in chiffonade as garnish (optional)

bring large pot of water to boil.  salt generously and add pasta.  cook according to package directions.  cook to al dente. do not overcook.

meanwhile add spinach, garlic and peanut butter to bowl of food processor.  process until smooth.  add 1/4 cup olive oil, balsamic vinegar, red pepper flakes, pinch of salt and pinch of pepper to spinach mixture.  pulse just until mixed.  taste and adjust seasonings if necessary.

remove pasta from pot with spider strainer or slotted spoon.  do not shake off all the water.  place pasta in large bowl.  add pesto to pasta and stir to combine.  add tomato and green onion and gently stir.  taste and add additional salt or pepper if desired.  plate and drizzle with additional olive oil. top with chiffonade spinach and serve.

check out the delicious sounding kale recipes from the all of the other participating bloggers:

Jeanette's Healthy Living: Skinny Hot Spinach Dip
Feed Me Phoebe: October Evening Lentil Soup With Spinach
And Love It Too: Grain-Free Spinach Pie
Cooking With Elise: Baby Spinach Salad With Cranberries, Spiced Pecans and a Maple Vinaigrette
Virtually Homemade: Three Onion Dip With Spinach
HGTV Gardens: Garden-to-Table: Spinach
Thursday Night Dinner: Spinach Ice Cream
Cooking Channel: Fresh Spinach in Indian Recipes
Daily*Dishin: Spinach-Sausage Saute With Pan-Fried Gnocchi
Delicious Lean: Spinach Leaf Roll Ups
Bacon and Souffle: Baby Spinach Pizza With Sopressata and Sriracha
FN Dish: Stuff It With Spinach

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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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