Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)

So... I made this for dinner last night.

And it turned out so fabulous!

It was one of those great moments where I was working with the dregs of my last grocery store run, combing through the cupboard. What can I make with this stuff? I always keep a quality gluten free pasta on hand for just such cooking emergencies. This is a new one I tried out last night and really loved—Bionaturae Organic Fusilli. It had the texture of "normal" pasta and held up well.

So that was a start. Then I sorted through the last of my veggies:

Organic heirloom cherry tomates
Organic yellow bell pepper
Organic wild arugula

That had the makings of a tasty pasta. I grabbed a can of organic white beans. I love throwing them into pasta because of their great, creamy texture. Plus, they add some protein to veggie meals. Other cupboard staples include garlic, chili flakes, extra virgin olive oil, white wine and parmesan reggiano.

The final ingredient?

Some fresh basil clipped from the plant on my porch, which miraculously hasn't died yet. There you have it. Now here's how I threw it all together to make this tasty little dish.

Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)
Serves 4 people
Cooking time: about 20 minutes
Vegan (if served without cheese); gluten free

Ingredients
1 bag of fusilli pasta (12 oz.), cooked per package instructions
2 tablespoons extra virgin olive oil

3 garlic cloves, peeled and sliced
pinch of chili flakes
1 yellow, red or orange bell pepper, seeded and chopped
2 cups cherry tomatoes, halved
2 cups wild or baby arugula, tightly packed
1 can white beans (15 oz.), drained and rinsed with cool water
1/2 cup dry white wine
salt and freshly ground pepper
2 tablespoons fresh basil, chopped (optional)
grated parmesan reggiano for garnishing (optional)

Directions
1. In a large saute pan, heat the olive oil over medium high heat. Add the garlic and chili flakes, and stir for about a minute, until fragrant. Add the tomatoes and bell pepper and continue to cook, until beginning to soften (about five minutes). Then add the arugula and cook for another minute or so, until beginning to wilt. Add the white beans, stirring to combine, and cook for another minute.

2. Add the white wine to the pan and simmer until reduced by half. Stir in the basil and season to taste with salt and pepper. Set aside.

3. Meanwhile, cook the pasta until al dente. Toss the pasta with the vegetable and bean mixture, adding a little reserved pasta cooking water if needed to create a little sauce.

4. To serve, spoon the pasta into bowls and top with grated parmesan. Enjoy!

Vegetable Frittata with Red Chard, Cherry Tomatoes & Goat Cheese

Sorry it's been a little while since I've posted a new recipe.

I blame it mostly on my traveling. Forgive me. A few short weeks ago, I attended the 2014 Sirenland Writers Conference in Positano, Italy, where I studied with Meg Wolitzer (one of my favorite authors!). It was an unforgettable experience—the location, the food, the company, and yes, the workshop. You can read my nifty little article about the experience on Shelf Pleasure:

Click here for the link to my post on Shelf Pleasure

Me with Gina Fattore in front of the Positano View!

I had many lovely meals abroad, but I'm happy to be back home and cooking in California. I made this frittata before I left and got so many requests via FaceBook to share the recipe that I thought I should post it here. Frittatas and homemade muffins are my staple brunch items. Is there anything better? I tend to make my frittatas loaded with lots of farmers market veggies.

In this case, I used some gorgeous, deep green and red leafy chard and delicate yellow cherry tomatoes. I finished it with crumbled goat cheese and fresh thyme. I always make my frittatas in my prized cast iron skillet (bought years ago at Target for 20 bucks).

This recipe is a great base. Though I used chard and cherry tomatoes in this case, feel free to substitute any vegetable combination. I always let my ingredients dictate the dish.

Want to make the whole meal? These tasty little muffins complete the picture:

Click here for my Raspberry Walnut Kefir Muffin recipe

Vegetable Frittata with Red Chard, Cherry Tomatoes & Goat Cheese
Serves 4-6 people
Cooking time: about 20 minutes
Gluten-free

Ingredients
8 eggs
2 heaping cups chard, thinly chopped
1 cup cherry tomatoes, halved
3 garlic cloves, peeled and chopped

1 shallot or small onion, peeled and chopped
1 teaspoon fresh thyme
2 tablespoons extra virgin olive oil, plus more for drizzling
1/2 cup crumbled goat cheese
salt and freshly ground pepper

Directions

1. In a cast iron skillet, heat the olive oil over medium heat. Add the shallots or onion and saute for a few minutes, until softened and translucent (about four minutes). Add the chard and continue to cook until wilted. Season with salt and pepper.

2. Meanwhile, crack the eggs into a bowl and beat until the yolks and whites are mixed together and the entire mixture is slightly frothy. Season with a little salt and pepper.

3. Pour the egg mixture into the cast iron skillet over the vegetables. Place the halved cherry tomatoes cut side up on top of the egg mixture, gently pressing them down. Top with the crumbled goat cheese, fresh thyme, a little salt and pepper, and drizzle with olive oil.

4. Continue cooking stove top for a few minutes until the frittata begins to set. Finish the frittata under the broiler until cooked through. Enjoy!

Chilled Cucumber Avocado Soup (Vegan)

When it's time to beat the summer heat, I love cold soups. Recently, my mother—the Original Diva—harvested a basket of heirloom cucumbers and tomatoes from her garden in Virginia.

While chatting on the phone about what to do with them, I suggested a vegan chilled cucumber soup. After some googling, I came across a fabulous-looking recipe on the popular food blog, Pickles & Honey for Chilled Cucumber Avocado Soup. I emailed it over to my mother.

The next day, my mom whipped it up, and the results as reported back to me were fabulous. The avocado gives this vegan soup a creamy texture. It's the perfect dish for summer. I plan to make it myself this week.

Chilled Cucumber Avocado Soup 
Vegan; gluten-free
Adapted from Pickles & Honey
Serves 4 people
Prep time: 1 hour 5 minutes (includes chilling the soup)

Ingredients
1 pound organic cucumbers, roughly chopped
2 small avocados, peele and cut into small pieces
1/4 cup fresh lime juice (about 2 limes)
3/4 cup water
1 teaspoon seas salt
1/2 teaspoon black pepper
chopped tomato & cilantro (for garnishing/optional)

Directions
1. Place the cucumbers, avocados, lime juice, water, sea salt, and pepper into a blender. Process until smooth. Taste and add more salt/pepper if needed.

2. Transfer to a large bowl or tupperware and chill in the fridge for at least an hour prior to serving.

3. To serve, ladle the soup into bowls and garnish with the tomatoes and cilantro. Enjoy!

Summer Gazpacho with Feta (Gluten Free)

Summer is in full swing... and tomatoes are coming on strong.

(So is corn by the way... check out my corn on the cob recipe in Parade Magazine)

I just celebrated my birthday over the weekend (the big 34) with a low key celebration. My hubby got me some fantastic gifts. Caught the horror film The Conjuring (I'm a sucker for a scary movie) and dinner at a little place called Rascal (I'm obsessed with their curry flavored tater tots). I can't believe it's already August—this year has flown by!

When the temperatures soars, I love to make chilled gazpacho. Traditionally prepared with bread, this recipe forgoes that glutenous ingredient. I just blend fresh vegetables with a little balsamic vinegar and serve it with extra virgin olive oil and feta cheese for the perfect summer treat.

Summer Gazpacho with Feta (Gluten Free)
Serves 4 people
Prep time: 10 minutes (plus about one hour chilling time)
Vegetarian; gluten-free

Ingredients
4 cups tomatoes, quartered
1 cup cucumbers, roughly chopped
2 bell peppers, seeded and roughly chopped
1 medium red onion, peeled and roughly chopped
1 garlic clove, peeled

1 jalapeño, halved and seeded (optional)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

for garnishing:
extra virgin olive oil
feta cheese (I prefer goat's milk feta)
fresh cracked pepper

Directions
1. Place the tomatoes, cucumbers, peppers, jalapeño, red onion, garlic, vinegar, and olive oil in a blender and puree until combined but still a little chunky. Season to taste with salt and pepper. 

2. Chill the soup for at least an hour in the refrigerator (may be made a day in advance and kept in the fridge).

3. To serve, ladle the soup into bowls. Crumble some feta cheese on top and drizzle with olive oil. Finish with a little fresh cracked pepper. Enjoy!

Orzo Risotto with Kale and Chicken Sausage

Let's talk dining first!

I had a fabulous meal at ink last night, Top Chef winner Michael Voltaggio's new eatery.

It was certainly the most hotly anticipated new restaurant of the year, and it delivers and then some. I loved every dish that I tasted (it's a small plates menu, and we ordered at least three quarters of it). They were all interesting and well-balanced and unique. The cocktails were excellent, too. If you're looking for a great review and pictures, hop over to Kevin Eats (I love his blog!).

Next, the T-Day recap!

I'm happy to report that we survived a joint Thanksgiving with both sets of parents in Des Moines, Iowa. It was my parents' first trip to the Midwest, and I think they were pleasantly surprised. The cooking went off without a hitch—everybody pitched in. My father even tied on an apron and prepped brussels sprouts for roasting, something I don't think I've ever seen in my entire life!

It was a loud, boisterous household, just how you want to spend the T-Day holiday.

Now onto cooking!

In the post-Thanksgiving, winter months I always begin to crave comfort food. Orzo, in any form, certainly fits the bill. It's a rice-shaped pasta that can be prepared much like risotto. I buy a whole wheat version, which is a great, healthier alternative to white pasta.

For this hearty, winter dish, I cook the orzo like a risotto in chicken broth. Meanwhile, I saute chicken sausage (I prefer a spicy variety), kale (great in the winter months), and cherry tomatoes. To finish the dish, I stir it all together and add a healthy infusion of Parmigiano-Reggiano cheese.

The resulting dish is hearty and creamy, the perfect antidote to the cold winter months.

Orzo Risotto with Kale and Chicken Sausage
Serves 4-6 people
Cooking time: about 30-40 minutes
Print Recipe

Ingredients

• 1 lb whole wheat orzo (about 2 cups)
• 2 cups low-sodium chicken stock
• 2 tablespoons extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 2 cups kale, thinly sliced
• 2 cups chicken sausage, chopped
• 2 garlic cloves, peeled and chopped
• pinch of chili flakes (optional)
• 1/2 cup parmigiano-reggiano, grated
• salt and freshly ground pepper 

Directions

1. Bring a pot of water to a boil. Quickly parboil the orzo for about 4-5 minutes, until it has softened, but is still hard in the middle. Drain and rinse with cool water.
2. Add the stock to a pan and bring to a simmer. Add the orzo and simmer in the stock, stirring regularly, until all the liquid has been absorbed and the orzo is al dente. More stock may be used if needed. 
3. Meanwhile, heat the olive oil in a saute pan over medium heat. Add the garlic and the chili flakes and saute for one minute. Add the chicken sausage and cook for another minutes. Then, add the kale and the tomatoes. Continue cooking the mixture, stirring occasionally, until the kale is tender and the tomatoes have broken down (about 5-7 minutes). Remove from heat and set aside.
4. Add the sausage-kale mixture and the parmigiano-reggiano to the orzo, stirring to combine. Season to taste with salt and freshly ground pepper. 
5. To serve, either plate the orzo or serve family style. Enjoy!

Source for Ingredients

• whole wheat orzo, chicken sausage, organic kale, chili flakes, and organic cherry tomatoes from Whole Foods
• garlic from the West Hollywood Farmers Market
• organic low-sodium chicken stock and extra virgin olive oil from Trader Joe's

Meatless Monday: Veggie Frittata with Feta Cheese

What a fun weekend!

Not only did we have amazing weather (lower '80's and gloriously sunny—sorry East Coasters!), but my in-laws came into town for a nice visit. We had indulgent meals at Lou on Vine, Bouchon, Ray's (at LACMA—my new favorite place), and finally Pace. I think we'll all need a detox this week!

I did make us a lovely brunch at my house in the canyon, cooking up a simple feast of Raisin Walnut Spiced Muffins (recipe coming shortly) and a Veggie Frittata with Feta Cheese, using ingredients purchased at my local farmers market. Usually, I just stock up on everything that looks fabulous, and then figure out what to with it once I get home (I'm on my way there shortly...).

This fritatta combined some of my favorite vegetables—lacinato kale (I try to sneak this into any recipe that I can); jumbo asparagus (just materialized last week at the market); sweet cherry tomatoes (still coming in strong in California). The finishing touch was some fresh goat's milk feta cheese, also from one of my vendors at the market. Likewise, the eggs were procured from one of my local farmers.

I cooked the frittata in my cast iron skillet (which was only $20, and is one of my favorite pans). I started it stove top, and then moved it into the oven, before finishing it under the broiler.

I served the frittata with some homemade Raisin Walnut Spiced Muffins (made with whole grains and raisins also from one of my farmers). The resulting feast was simple, yet delicious and satisfying. I served the frittata directly out of my cast iron skillet, which looked lovely and rustic on the table.

Veggie Frittata with Feta Cheese
Serves 4-6 people
Cooking time: about 20 minutes
Vegetarian
Print Recipe

Ingredients

• 8 eggs
• 2 cups kale, thinly chopped
• 2 cups or 1 bunch asparagus, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 garlic cloves, peeled and chopped
• 1 teaspoon fresh thyme
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/4 cup feta cheese, crumbled
• salt and freshly ground pepper

Directions

1. In a cast iron skillet, heat the olive oil over medium heat. 
2. Add the garlic, and saute for one minute.
3. Add the asparagus and kale, stirring to combine. Continue to cook until the vegetables are beginning to soften. 
4. Meanwhile, crack the eggs into a bowl and beat until the yolks and whites are mixed together and the entire mixture is slightly frothy. Season with a little salt and pepper.
5. Pour the mixture into the cast iron skillet over the vegetables. Place the halved cherry tomatoes cut side up on top of the egg mixture, gently pressing them down.
6. Top with the crumbled feta, a little salt and pepper, and drizzle with olive oil.
7. Continue cooking stove top until the frittata begins to set. 
8. Finish the frittata under the broiler. Enjoy!

Source for Ingredients

• lacinato kale, asparagus, cherry tomatoes, garlic, thyme, eggs, and goat's milk feta cheese from the West Hollywood Farmers Market

Meatless Monday: Tofu Bolognese with Whole Wheat Spaghetti

Tofu Bolognese with Whole Wheat Spaghetti

This is a dish that my mother used to make us when we were kids, and she was still a vegetarian. It had generous hunks of tofu in it, and yes, we loved it.

Kids love anything with noodles as a general rule. Even tofu, when it's seasoned well so it actually tastes like something yummy. This recipe essentially substitutes the meat usually found in  bolognese sauce with firm tofu. The tofu is simmered in the tomato sauce, which infuses it with great flavor. It literally sucks it up.

I serve the sauce over a whole wheat spaghetti, but any type of pasta would work great. To finish it, I top it with a little parmesan reggiano cheese, but that's not necessary. The dairy-free version (vegan) is delicious, too.

I also much prefer to use tofu in my sauce, rather than a meat-like substitute vegetable protein (which tends to be very processed).

Finally, for a super shortcut easy version of this recipe, toss bottled organic tomato sauce into a slow-cooker. Add tofu. Simmer on low for several hours. It's delicious.

Tofu Bolognese with Whole Wheat Spaghetti
Serves 4-6 people
Cooking time: about 40 minutes
Vegan (meat and dairy-free)
Print Recipe

Ingredients

• 1 package (14 oz.) firm tofu, drained and cubed
• 28 ounce can of tomatoes, pureed
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, chopped
• 1 bay leaf 
• salt & freshly ground pepper
• 1 tablespoon Italian parley, chopped
• pinch of chili flakes (optional)
• parmesan reggiano cheese, for grating (optional)
• 1 package (1 lb) whole wheat spaghetti, cooked and drained

Directions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat.  
2. Add the onion and carrots and saute until starting to soften, about 5 minutes.  
3. Then, add the garlic and chili flakes (optional) and saute for another minute. 
4. Finally, add the tomatoes, bay leaf, and tofu. Partially cover the pot and allow the sauce to simmer for about 35-40 minutes.  
5. Season to taste with salt and freshly ground pepper. 
6. To serve, place the pasta in a bowl and top with a generous portion of the  sauce. Finish with chopped parsley, freshly ground pepper, and a little grated parmesan reggiano cheese if desired. Enjoy!

Source for Ingredients

• onions, carrots, garlic, and bay leaf from West Hollywood Farmers Market
• organic firm tofu, organic canned tomatoes, organic whole wheat spaghetti, parmesan reggiano cheese, and extra virgin olive oil from Trader Joe's
• organic chili flakes from Whole Foods

Meatless Monday: Roasted Cherry Tomato & Zucchini Risotto

Roasted Cherry Tomato & Zucchini Risotto

It's the middle of October, but you wouldn't know it from the 100 plus temperatures in Los Angeles last week!

I had to fire up the air conditioner and huddle indoors. The Adorable Monster and I both started to go a little bit stir crazy. Thankfully, that weather has passed, and I'm back to cooking more fall-ish, comforting recipes.

Of all the comfort foods out there, risotto has got to be one of my favorites. And we're just back from a trip to San Francisco, where we dined at my brother's restaurant, Picco. They're known for their risotto, which comes out fresh on the half hour. It changes nightly, but always involves some fabulous combination of vegetables. Who knew that rice and veggies could taste so spectacular?

And that has inspired me to share this recipe for Roasted Cherry Tomato & Zucchini Risotto. I also figured that I'd better slip it in before we hit winter, since it uses the last of the late summer harvest (my parents in Virginia are still pulling tomatoes from their garden, if you can believe it).

I love this combination of tomatoes and squash, which I roast first in the oven to intensify their flavor. Working with the components separately to wring the most flavor out of them is a key to making to die for risotto (my brother does this at his restaurant). Another key is homemade stock, but store bought works, too.

Roasted Cherry Tomato & Zucchini Risotto
Serves 3-4 people
Cooking time: about 40 minutes
Vegetarian; gluten-free
Print Recipe

Ingredients

• 2 cups cherry tomatoes, halved
• 2 cups zucchini, chopped
• 1/4 cup extra virgin olive oil
• 4 cups vegetable stock (preferably homemade)
• 2 shallots, peeled and chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/2 cup parmesan reggiano cheese, plus more for garnishing
• 2 tablespoons Italian parsley, chopped
• salt and freshly ground pepper

Directions

1. Preheat the oven to 350 degrees.
2. Toss the cherry tomatoes with 1 tablespoon of the olive oil and season with salt and pepper. Do the same thing with the zucchini.
3. Spread the cherry tomatoes evenly over a cookie sheet or other oven proof dish. Do the same thing with the zucchini on another cookie sheet. 
4. Roast both in the oven until they're tender and gently caramelized (about 20-30 minutes depending on size). Remove from the oven and set aside.
5. Meanwhile prepare the risotto by heating the remaining 2 tablespoons of olive oil in a heavy bottomed pan over medium heat. 
6. Add the shallots and saute until softened, about 5 minutes. Then, stir in the rice, coating it with the oil, and cook for another two minutes. 
7. Pour in the white wine and stir until absorbed. Once the wine has been absorbed, slowly add the vegetable stock 1/2 at cup at a time, stirring until it's absorbed before adding more stock. Continue adding stock and cooking until the rice is al dente (note: you may not use all of the stock).
8. Once the rice is cooked, stir in the roasted tomatoes, the roasted zucchini, the parmesan, and the parsley. Season to taste with salt and pepper.
9. To plate, spoon the risotto into bowls. Top with freshly ground pepper and drizzle with a little good olive oil. Enjoy!

Source for Ingredients

• cherry tomatoes, zucchini, shallots, and parsley from the West Hollywood Farmers Market 
• parmesan reggiano, arborio rice, white wine, and olive oil from Trader Joe's 

Curried Sea Bass with Coconut Milk

Curried Sea Bass with Coconut Milk

Today is one of those days where I'm tackling a huge To Do List. You know the kind... too many entries... certain tasks that get procrastinated and carried over to the next list day after day... like purchasing our Thanksgiving plane tickets, or getting new window treatments for the bedroom.

If truth be told, I'm a To Do List junkie. There I said it!

But they do help me stay organized. It's a way to get all those annoying voices telling me to do things out of my head and down on to a piece of paper, so I focus on my actual life and living in the moment. So they are a blessing, too.

Wow, venting really makes me feel better! Oh, how do I love blogging?

So onto today's recipe for Curried Sea Bass with Coconut Milk. I've made this dish twice in two weeks, which should tell you how much I adore it.

It's a light curry made with coconut oil and coconut milk, fresh ginger, cherry tomatoes, peppers, and cilantro. The local sea bass is very gently poached in the curry, rendering it succulent and flavorful. The flavors taste bright and remarkably fresh. Plus, it's a one pot meal that's a cinch to prepare.

I love serving the curry over a brown basmati rice, but any type of whole grain would be great. As for the fish, I used sea bass in this incarnation, but I've also made it with sole. Almost any white fish would work beautifully.

It's also great -- if not better -- as leftovers the next day.

I'm sure I'll be making this again soon...

Curried Sea Bass with Coconut Milk
Serves 4 people
Cooking time: about 30 minutes
Dairy-free; gluten-free
Print Recipe

Ingredients

• 1 pound sea bass or other white fish, cut into cubes
• 2 tablespoons coconut oil or grapeseed oil
• 1 onion, peeled and chopped
• 2 bell peppers, seeded and chopped
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, peeled and chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 2 tablespoons curry powder
• 1 cup light coconut milk
• 1 cup vegetable stock
• 2 tablespoons fresh cilantro, chopped

Directions

1. Heat the coconut oil over medium heat. Add the onions and bell peppers. Saute until beginning to soften.
2. Add the tomatoes, garlic, and ginger. Saute until the tomatoes begin to break down. 
3. Then, stir in the curry powder and cook for another two minutes, or until fragrant.
4. Add the coconut milk and stock. Bring to a simmer, cover, and reduce heat. Simmer for about 20 minutes, until the vegetables are tender.
5. Add the fish and cilantro. Simmer the fish in the broth for a few minutes, until it's cooked through and flakes apart.
6. To serve, ladle the curry over brown basmati rice. Garnish with a little chopped cilantro. Enjoy!

Source for Ingredients

• local sea bass, cherry tomatoes, bell peppers, baby spring onions, garlic, ginger, and cilantro from the West Hollywood Farmers Market
• hot curry powder from All Spice
• coconut oil from Kelapo
• coconut milk and organic vegetable stock from Trader Joe's

Heirloom Tomato Bread Salad (Panzanella) with Wild Arugula

Heirloom Tomato Bread Salad

According to my calendar, it's September, but you wouldn't know it from the triple digit temperatures in Los Angeles.

The Adorable Monster and I are huddling up by the air conditioner, avoiding the dog park (much to his chagrin), and doing out best to stay cool. Ironically, our Labor Day weekend was filled with work! I finished polishing my manuscript and sent it off to my agent this morning (Yay! Can't wait to see how it all unfolds!).

So hold a positive vision for the novel finding the right publisher...

When it gets hot like this, I always gravitate toward making cool dishes, like today's recipe for Heirloom Tomato Bread Salad. Also known as Panznella, this recipe is based on the Florentine dish that combines tomatoes with stale bread, olive oil, and vinegar. Basil and onions often accompany it, too.

Fortunately, heirloom tomatoes are still going strong at my local markets, and I'm always looking for any way to use them. Another thing that I love about this recipe is that it makes use of stale bread (waste not, want not!).

In addition to the bread and tomatoes, I added some lovely purple basil and wild arugula, but feel free to make it without those flourishes. It's great either way! Also, if I'm feeling extra fancy, I sometimes saute the bread cubes with a little olive oil to crisp them up slightly, but this step isn't required.

Heirloom Tomato Bread Salad (Panzanella) with Wild Arugula
Prep time: about 10 minutes
Serves 4 people
Vegan
Print Recipe

Ingredients

• 4 medium heirloom tomatoes (about 2 cups), chopped
• 2 tablespoons fresh basil, chopped
• 1 cup stale bread, cut into cubes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 cup wild arugula (optional)
• salt and freshly ground pepper

Directions

1. Place the bread in the bottom of a bowl. 
2. Top with the tomatoes. Drizzle with the olive oil and vinegar and sprinkle with salt and freshly ground pepper. 
3. Allow to rest for about 30 minutes, until the bread soaks up the liquids from the tomatoes and softens. 
4. Add the basil and arugula (optional) and toss to combine. Serve right away at room temperature. Enjoy!

Source for Ingredients

• heirloom tomatoes, purple basil, and wild arugula from the West Hollywood Farmers Market
• sourdough baguette from La Brea Bakery 

Pan-Cooked Summer Squash with Tomatoes & Kale

Pan-Cooked Summer Squash with Tomatoes & Kale

It's Monday again, and I'm off to the West Hollywood Farmers Market. That means that's it's been a week since my last visit to the market.

As many of you know, I love eating greens and savory vegetables for breakfast. I do it almost every single day--cooking up baby bok choy with sesame seeds and low sodium tamari one morning, then sauteing baby spinach with garlic and lemon the next morning.

So this morning, I was confronted with the remains of my last market visit--two lovely white summer squash, a bowl full of sweet yellow cherry tomatoes, and a few dark green fronds of kale. Inspired by this recipe for Pan-Cooked Summer Squash with Tomatoes and Basil from Martha Rose Shulman that appeared in her wonderful New York Times column, I decided to saute thinly sliced squash and kale with garlic in my cast iron skillet, and finish them off by adding the cherry tomatoes and cooking them down to a wonderful sweet tomato sauce.

The cherry tomatoes (rather than their larger counterparts) worked beautifully in this recipe. And the kale? Well, it was delicious! I love adding kale to almost anything, and perhaps it was penance for my late night vanilla shake and fries at the 101 Cafe last night, following a great show at the Hollywood Bowl of Disney's Fantasia.

I happily scarfed down this dish with eggs and toast for breakfast, and plan to finish the rest off with my farmers market purchased lunch.

Pan-Cooked Summer Squash with Tomatoes & Kale
Serves 4 people
Cooking time: about 20 minutes
Vegan; gluten-free
Print Recipe

Ingredients

• 4 cups summer squash, thinly sliced
• 2 garlic cloves, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 1 cup kale, thinly sliced
• 2 cups cherry tomatoes, halved
• salt and freshly ground pepper
• 2 tablespoons fresh basil, julienned (optional)

Directions

1. Heat the olive oil over medium heat. Add the garlic and saute for one minute. Then, add the squash, cooking until tender and slightly translucent.
2. Add the kale and cherry tomatoes, and continue to saute until the tomatoes cook down and the kale becomes tender (about 5 minutes).
3. Stir in the basil (optional). Season to taste with salt and pepper. Enjoy!

Source for Ingredients

• summer squash, cherry tomatoes, and kale from Studio City Farmers Market
• organic garlic and extra virgin olive oil from Trader Joe's 

Chilled Gazpacho Soup with Feta

Chilled Gazpacho with Feta

Summer is here.

How do I know?

It's not because the days are warmer and longer, though they are. And it's not because the Adorable Monster is due for a shorter haircut, though he is. It's not even because school is out for the summer, though it is.

I know because tomatoes have finally hit my local farmers market. Tomatoes are to summer what Punxsutawney Phil is to spring. Terrible out of season, nectar of gods in season, this simple fruit is one of the great joys of summer.

I have many fond memories of feasting on sun-warmed tomatoes from my father's garden in southwest Virginia when I was growing up. I'd eat them like apples. There was always a massive box of them stored in our cellar, ripe for the taking. I even remember the time that my overly ambitious mother decided to make fresh tomato sauce and can it from hundreds of surplus tomatoes. It had been a banner year. We (meaning my two brothers and I) helped her crank them through an old press, the juice slurping out the other end like a geyser. We realized that if you ran them through twice, you could squeeze out twice as much juice.

The kitchen may have looked like something out of Saw IV when we were finished, but it was the best freaking tomato juice that I'd ever tasted.

Food memory is a powerful thing. You carry it with you all of your life, and the smallest whiff can bring it rushing back like a tidal wave. I'm reminded of that as I think about the Chilled Gazpacho Soup that I made yesterday, my thoughts drifting back to the past. What does it bring to mind?

Many things. The first time I made this recipe was with my mother in Floyd a few summers back (here's a great recent New York Times article on Floyd). It's actually her recipe with a few extra flourishes. What else? My youngest brother, now a talented chef, loathed tomatoes growing up. They were his foodie kryptonite. He loved spaghetti and ketchup and all manner of things wrought from tomatoes, but despised the fruit itself. He also failed to see how illogical this was.

I remember the first time I tried an heirloom tomato from the farmers market. It teleported me back to my childhood, to my father's garden, to that box of tomatoes in my childhood cellar, the one where a giant blacksnake lived under the old freezer, which seemed as old as that very old farmhouse on Lake Drive. Seemed, but probably wasn't. That house dated back to Davy Crokett times, or so I liked to believe when I was a kid. We did discover a baby's tombstone in the basement that dated back to the 1800's. Most likely that infant was buried there during a hard winter, when the ground froze solid and the only soft soil for digging a grave could be found deep in that dark, dank basement, where more spiders lived than people.

All these memories from Chilled Gazpacho with Feta. You should try making a batch, the first of the season. See what glimpses of your past it dredges up for you.

Chilled Gazpacho with Feta
Serves 4 people
Prep time: 10 minutes (plus one hour chilling time)
Vegetarian; gluten-free
Print Recipe

Ingredients

• 4 cups tomatoes, quartered
• 1 cup cucumbers, roughly chopped
• 2 bell peppers, seeded and roughly chopped
• 1 medium red onion, peeled and roughly chopped
• 1 garlic clove, peeled
• 2 tablespoons good balsamic vinegar
• 2 tablespoons good olive oil
• salt and freshly ground pepper
• 1 jalapeno, halved and seeded (optional)

for garnishing:

• extra virgin olive oil
• feta cheese
• fresh cracked pepper

Directions

1. Place the tomatoes, cucumbers, peppers, jalapeno, red onion and garlic in a blender and puree together until combined but still a little chunky. 
2. Add the balsamic vinegar and the olive oil and mix together. 
3. Season to taste with salt and pepper. 
4. Chill the soup for at least an hour in the refrigerator (may be made a day in advance and kept in the fridge).
5. To serve, ladle the soup into bowls. Crumble some feta cheese on top and drizzle with olive oil. Top with a little fresh cracked pepper. Enjoy!

Source for Ingredients

• tomatoes, bell pepper, red onion, cucumber, and goat's milk feta cheese from the West Hollywood Farmers Market
• extra virgin olive oil and balsamic vinegar from Whole Foods

Meatless Monday: Greek Frittata

Greek Frittata

I love Greek cuisine, the flavors, the falafel, and oh, the feta!

I also love eating breakfast, the most important meal of the day. So what do you get when you combine my love for Greek food with breakfast?

Greek Fritatta, that's what!

Meatless Monday: Pasta al Pomodoro with Sweet Cherry Tomatoes and Basil

Pasta al Pomodoro

Well, it's been a whirlwind few weeks with my wedding and honeymoon in Big Sur, but I'm back in the kitchen and ready to share more great recipes with you.

Today's Meatless Monday inspiration comes from the fabulous tomatoes that are still pouring into my grocery stores and farmers markets. Instead of the classic tomato sauce, this is a fresh pasta tossed with sweet cherry tomatoes that have been sauteed with olive oil, garlic, and fresh basil. The result is a delicious, satisfying, healthy pasta that cooks up in less than twenty minutes.

For an even healthier take on the dish, use a gluten-free and/or whole grain pasta. There are a ton of great ones flooding the market right now (check out this New York Times article). I used a gluten-free spaghetti made from rice and quinoa that was full of fiber and protein. I also love whole grain spelt pastas, and at times, make my own version fresh at home.

Pasta al Pomodoro with Cherry Tomatoes and Basil
Serves 4 people
Cooking time: 20 minutes
Print Recipe

Ingredients
2 tablespoons extra virgin olive oil
4 garlic cloves, peeled and thinly sliced
1 pint sweet cherry tomatoes
1/4 cup fresh basil leaves, thinly sliced
salt and pepper
1 pound spaghetti
parmesan reggiano

Directions
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

Heat the olive oil in a saute pan over high heat until almost smoking. Reduce heat to medium-high and add the garlic cloves. Cook for two minutes until lightly browned. Add the cherry tomatoes and basil. Quickly saute them until almost bursting (about 4 minutes). Season to taste with salt and pepper.

Meanwhile, cook the spaghetti per package instructions. Drain and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then transfer to four warmed pasta bowls. Top with a little parmesan. Enjoy!

Source for Ingredients
quinoa spaghetti, organic cherry tomatoes, parmesan reggiano, and extra virgin olive oil from Whole Foods

organic garlic from West Hollywood Farmers Market

fresh basil from my garden

Meatless Monday: Heirloom Tomato Gazpacho with Goat Feta and Lemon Olive Oil

Tomato season is here!

If you're a Domestic Diva like me, then this is reason to rejoice. Many of us were raised on tasteless, picked when they were green and ripened artificially in transit, grocery store tomatoes. A culinary travesty, if you ask me.

Tomatoes are one of my top five desert island foods, however, I don't eat them out of season. Instead, I go on a self-imposed tomato fast, waiting for the moment, in the peak of summer, when the heirloom tomatoes roll into my farmers market like chubby, cherubic invaders.

Fortunately, I don't have to wait any longer because the heirloom tomatoes are here. These tomatoes come in a variety of colors, shapes, and sizes, from purple, to yellow, to green and everything in between. For this reason, they weren't chosen for large scale agriculture, but instead have been raised by smaller farmers.

At the Hollywood Farmers Market on Sunday, I was thrilled to discover that my favorite heirloom tomato vendor was selling imperfect heirloom tomatoes (sunburned, or slightly damaged) for one dollar a pound. Let me repeat that. One dollar a pound. That's an incredible bargain. I scooped up a pound of these castoff beauties and whisked them home, prepared to turn them into gazpacho, a chilled soup made out of fresh vegetables.

I pureed the tomatoes with cucumber, bell pepper, jalapeno and red onion, adding some balsamic vinegar, olive oil and salt. Then, I served this lovely, golden yellow soup with a drizzle of lemon olive oil and a crumbling of fresh goat feta.

The heirloom tomatoes really added a level of sweetness and freshness to this  gazpacho. It tasted so purely of summer - bold, fresh, ripe, sweet - that I'll be making it every week until the end of tomato season. Gazpacho is great served for lunch with toasted garlic bread or as an appetizer at dinner.

Heirloom Tomato Gazpacho with Goat Feta and Lemon Olive Oil
Serves 4 people
Prep time: 10 minutes
Print Recipe

Ingredients
4 cups heirloom tomatoes, quartered
1 cup cucumbers, roughly chopped
2 bell peppers, seeded and roughly chopped
1 medium red onion, peeled and roughly chopped
1 garlic clove, peeled
1 jalapeno, halved and seeded
2 tablespoons good balsamic vinegar
2 tablespoons good olive oil
salt and pepper

for garnishing:
meyer lemon olive oil (regular olive oil works if you can't find lemon)
goat feta cheese
fresh cracked pepper

Directions
Place the tomatoes, cucumbers, peppers, jalapeno, red onion and garli in a blender and puree together until combined but still a little chunky. Add the balsamic vinegar and the olive oil and mix together. Season to taste with salt and pepper. Chill the soup for at least an hour in the refrigerator (may be made a day in advance and kept in the fridge).

To serve, ladle the soup into bowls. Crumble some feta cheese on top and drizzle with the lemon olive oil. Top with a little fresh cracked pepper. Enjoy!

Source for Ingredients
heirloom tomatoes, cucumbers, bell peppers, jalapeno, red onion and garlic from the Hollywood Farmers Market

Redwood Hill Farm raw milk goat feta and meyer lemon olive oil from Whole Foods

Meatless Monday "Mac N Goat Cheese" With Cherry Tomatoes, Bell Peppers, And Walnuts

Happy Meatless Monday!

I'm back with more great meatless recipe ideas.  This is my healthy take on the quintessential Mac N  Cheese.  Instead of elbow pasta made from wheat, I use a gluten-free brown rice rotini (the ridges are great for catching cheese).  I also use fresh goat cheese (chevre) to make a creamy sauce and load the pasta up with fresh vegetables including spring onions, cherry tomatoes and peppers.  I finish it with toasted walnuts (healthy fats and protein) and fresh basil.  I promise that even the pickiest eater will fall in love with this dish!

"Mac N Goat Cheese" With Cherry Tomatoes, Bell Peppers, And Walnuts
Cooking time: 30 minutes
Serves 4-6 people

Ingredients
1 pound brown rice rotini (or other whole grain pasta)
2 tablespoons olive oil plus more for drizzling
1/2 cup green onions, white and tender green parts chopped
1 garlic clove, peeled and chopped
2 cups cherry tomatoes, halved
1 bell pepper, seeded and chopped
1/2 cup fresh goat cheese (chevre)
1/4 cup fresh basil, julienned
1/2 cup walnuts, toasted and chopped
salt and pepper

Directions
Bring a pot of salted water to a boil.

Meanwhile, heat the olive oil over medium heat in a saute pan.  Add the onions and cook until beginning to soften.  Add the garlic and cook for one more minute.  Then, add the cheery tomatoes and the bell pepper.  Saute until all the vegetables are cooked.  Season to taste with salt and pepper.  Remove from heat and set aside.

Add the pasta to the boiling water and cook per package instructions until al dente (about 8 minutes).  Drain the pasta, reserving at least one cup of the cooking liquid.  Toss the pasta with the vegetable mixture.  Add the goat cheese and 1/2 cup of the cooking liquid.  Toss until the goat cheese melts and forms a creamy sauce, adding more cooking liquid as needed.  Check seasoning (salt and pepper).

To serve, put the pasta in a bowl and top with the walnuts and the basil.  Drizzle with a little good olive oil and sprinkle with fresh cracked pepper.  Enjoy!

Source For Ingredients
organic brown rice pasta, organic heirloom cherry tomatoes, organic bell pepper, green onions, organic garlic, walnuts and goat cheese from Trader Joe's

organic basil from my garden

Wine Pairing
With this meal, we drank a wonderful Roar 2005 Pinot Noir, Pisoni Vineyard.  Roar makes great pinot noir with grapes from some of the best vineyards in the Santa Lucia Highlands (California Central Coast), and the Pisoni may be their best - spicy and fruity with great structure.  Also, the 2005's are drinking fabulously right now.  We devoured this bottle.

Meatless Monday: Whole Grain Spaghetti With Marinara Sauce

Sometimes the simplest things are the best.

On Friday night, the A-Girl came over for a hike with the Adorable Monster followed by dinner.  While I've been known on occasion to attempt challenging recipes, more often than not, I prepare simple meals.

My trick to making simple food taste awesome? 

The ingredients, of course.  In fact, this is just about every chef's trick.  It's from where we draw our inspiration, and it's a large part of the reason why the food in top restaurants tastes so flipping amazing. 

For our dinner, I made a classic marinara sauce, an Italian red sauce usually made with tomatoes, garlic, onions, herbs and spices, which I served over a whole grain spaghetti.  I added a healthy portion of fresh organic basil, a highly fragrant leafy herb which gained popularity as the main ingredient in pesto and showcases a variety of awesome health benefits, like protecting cells from free radical damage and aiding in the immune system by inhibiting the growth of bacteria.  This turned out to be the perfect post-Runyon hike meal - a hearty pasta dish accompanied by my famous Roast Cauliflower which I topped with dried cherries, parsley and pine nuts.   Everyone loved it, and the Adorable Monster only tried to hump the A-Girl, who he must consider his girlfriend, one time. 

Whole Wheat Spaghetti With Marinara Sauce
Serves 6 people
Cooking time:  40 minutes

Ingredients
2 boxes whole grain spaghetti (I used one made with spelt flour)
parmesan reggiano
pinch of sea salt

marinara sauce:
2 tablespoons extra virgin olive oil
1 Spanish onion, finely diced
4 garlic cloves, peeled and thinly sliced
3 tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme
1/2 medium carrot, finely shredded
2 28 ounce cans peeled whole tomatoes
1 teaspoon fresh oregono
1 teaspoon fresh thyme
1 bay leaf
2 tablespoons fresh basil, julienned
salt and pepper

Directions
To make the marinara sauce, heat the olive oil over medium heat.  Add the onion and garlic and cook until softened (8-10 minutes).  Add the thyme and carrot and cook for 5 minutes, until carrot is very soft.  Crush the tomatoes with your hands (I love this part!) and add them and their juices.  Add the bay leaf.  Bring to a boil, stirring often, and then lower the heat and simmer for 20 minutes.  Add the thyme, oregano and basil and simmer for 10 more minutes.  Season with salt and pepper.  This sauce keeps for 1 week in the fridge and 6 months in the freezer.

Meanwhile, bring a pot of salted water to a boil.  Add the whole grain spaghetti and cook for about 8 minutes, or until al dente.  Do not overcook.  Drain and rinse with water and toss with a little olive oil to prevent sticking.

To plate, place some pasta in a wide-bottomed bowl and smother with a generous portion of marinara sauce.  Top with a little fresh grated parmesan reggiano.  Enjoy!

Source For Ingredients
organic canned whole tomatoes (Muir Glen) and organic whole grain spelt spaghetti (Vita Spelt) from Whole Foods

organic onion, organic garlic and organic carrot from Studio City Farmers Market

organic basil from Trader Joe's

parmesan reggiano from Surfas

Wine Pairing
We started with a bottle of Copain 2006 Syrah (Robert Parker 95-97 points) from the James Berry Vineyard.  We'd recently tasted the Saxum 2006 James Berry Vineyard, Proprietary Blend (Parker 95 points) and wanted to compare the two wines.  I must admit that we slightly preferred the Copain, at least at this early stage.  But they're both fabulous wines - big boys with an inky-black color and super concentrated fruit.  I'll be interested to taste them both again down the road once they get some age under their belts.  You know we'll be drinking them...

Then, we followed it up with a Cabernet Sauvignon from Anthill Farms.  While we've imbibed copious amounts of Anthill Farms Pinot Noir, for which they're known, we'd never tasted their Cabernet Sauvignon, in part because they just made it for the first time.  So on this night, we popped a bottle of their 2007 Cabernet Sauvignon, Timber Crest Farms, Dry Creek Valley.  It drank great for the first fifteen minutes, but then faded.  We capped it and let it rest until the following night, when we re-tasted it.  I enjoyed it much more on the second day - it mellowed, and some of its mustiness faded, allowing more of the fruit to shine.  I was reminded once again that wine is such a temporal creature, always changing, morphing, elusive yet endearing, welcoming, yet challenging. 

Pan-Roasted Pacific Rockfish With Fresh Tomatoes, Capers And Garlic

Nothing cooks faster than fish in a saute pan - we're talking under ten minutes.  And few things are healthier than fresh fish full of protein, omega-3 fatty acids and other nutrients.

Even better, top the fish with a mixture of fresh tomatoes, capers and garlic all smothered in lemon juice and olive oil.  And you have today's Simple Suppers recipe!  When I made this dish, I used a lovely piece of Pacific Rockfish, but Red Snapper would be an excellent substitution.  Enjoy!

Pan-Roasted Pacific Rockfish With Fresh Tomatoes, Capers And Garlic
Serves 2 people
Cooking time: 10 minutes

Ingredients
2 4 ounce Pacific Rockfish or Red Snapper fillets
2 tablespoons grapeseed or canola oil
2 tomatoes, chopped
1 garlic clove, peeled and chopped
1 teaspoon capers
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme or fresh basil
salt and pepper

Directions
To cook the fish, rinse the fillets with cool water and pat dry.  Then, sprinkle both sides of the fish with salt and pepper.  Heat the grapeseed or canola oil in a saute pan over high heat until almost smoking.  Add the fillets and quickly cook on each side, until cooked through.  Remove from heat.

Meanwhile, place the tomatoes, garlic, capers, olive oil and lemon juice in a bowl and toss to combine.  Season to taste with salt and pepper.

To plate, place a piece of fish on a plate and top with a heaping portion of the tomato-caper-garlic mixture.  Enjoy! 

Source For Ingredients
pacific rockfish, organic capers, organic garlic, organic thyme and organic lemons from Whole Foods 

Wine Pairing
For this dish, I'd recommend a crisp, citrusy California chardonnay, such as Windy Oaks.  Or, if red wine suits your tastes, try a Burgundian-style California Pinot Noir from a producer like Windy Oaks or Anthill Farms.

Potato & Tomato Vegetable "Tartin"!

This morning I was peacefully sleeping, curled up in bed, dreams of Joe Jonas dancing through my head, when suddenly, something small, white and furry pounced on me! The Adorable Monster strikes again! I peeled my eyes open to see him sitting on my chest, staring at my face, his tail wagging, his ears cocked. I snuck a glance at the clock - it wasn't even 6am!

"Go back to bed you little monster!" I muttered, thrusting my face into the pillow.

Plop, he jumped off the bed, then plop back on the bed. A moment of peaceful silence and then, Squeak! Squeak! Squeak! I peeled my eyes back open. The Monster was sitting right next to my face, chewing on his favorite ball that squeaks every time he chomps down.

"Leave me alone!"

Squeak! Squeak! Squeak!

"It's not even light outside!"

Squeak! Squeak! Squeak!

No end to the squeaking in sight, I gave up. I walked him, fed him and then tried to go back to bed, only now he wanted to play. He pounced on me, ran around the bed, until finally I corralled him out of the bedroom and shut the door. I returned to bed finally ready to get a little more sleep, when I heard it.

Beep! Beep! Beep!

Kuzak's alarm clock. He hit snooze. Five minutes later.

Beep! Beep! Beep!

This went on for an hour.

So much for sleep! Now onto food!

This morning I'm sharing one of my favorite vegetable recipes with you. Are you looking for a new way to roast potatoes? How about a gorgeous side dish to serve to company? Did I mention it's absolutely delicious? This "tartin" layers potatoes and tomatoes over a mixture of onion and garlic, which caramelize and season the vegetables, adding amazing flavor. The dish is finished with a dusting of parmesan reggiano. Need I say more?


Potato & Tomato Vegetable "Tartin"
Recipe Inspired by The Barefoot Contessa

10 small potatoes, cut into thin slices (I used Yukon gold)
5 tomatoes, cut into thin slices
1 onion, sliced
1 garlic clove, chopped
1 tsp fresh thyme
2 tbsp olive oil plus more for drizzling
1/4 cup parmesan reggiano, grated
salt & pepper

Directions:

Preheat oven to 350 degrees.

Place an oven-proof roasting pan on the stove top, add the olive oil and heat over medium. Add the onions and saute until translucent, about seven minutes. Add the garlic and saute for another minute. Stir in the thyme and remove from heat.

Note: if you don't have a roasting pan that can go on the stovetop, this step may be done stove top and then poured into an oven-proof dish.

Layer the tomato and potato slice over the onion and garlic, alternating a row of potato overlapped by a row of tomato (see picture for illustration). Once the pan is full, drizzle the potatoes and tomatoes with olive oil and sprinkle with salt and pepper.

Cover the dish and roast in the oven for 30 minutes. Then remove the cover and roast for an additional 25 minutes. Once the potatoes are cooked, remove from the oven, sprinkle with the parmesan and return to the oven for another 5-10 minutes, or until the cheese is well-melted.

Serve family style straight out of the roasting pan for a beautiful side dish to any meal! Enjoy!

Source for Ingredients:

(recipe pictured made in Floyd, VA)

organic yukon gold potatoes & organic tomatoes from Greens Garage

parmesan reggiano from Harvest Moon

Music on Tap:

Radiohead - These Are My Twisted Words

This new single is available for free download from their website. I simply cannot stop listening to it. It's amazing! Click here for link to free download!