I love the farmers market for many reasons, but the best thing about it is that I get introduced to foods I would never see in the grocery store. For example, the garlic scape. The first time I saw these I thought they looked like a pile of green coat hangers and I had no idea what one would do with them. Scapes are basically the stem from the plant flower. I did some reading up and found that garlic scapes are often used to make pesto, but I wanted to find a different way to play with them. They are firm to the bite and have a mellow green garlic flavor, so I thought they would be the perfect addition to something with a fluffy texture: zucchini frittata.

I don’t know about you guys, but I get slightly overwhelmed when I first get to the farmers market. I run around trying to decide who has the best of what and then I get antsy and start making impulse buys. I usually end up buying too much of something and the frittata is a cooking trick I use to get it all eaten up before it goes bad. It’s stupid easy to prepare, and you can make it fancy or keep it simple. I had some leftover prosciutto and some feta in the fridge so I threw that into the mix. You could also add olives or bacon, or any other cheese you have that needs to be used up. The only rule is to make sure you have enough egg to bind everything together. I find that 5-6 eggs will work for a 9-inch round dish full of goodies.

I like the texture the garlic scapes add to the frittata, but if you can’t find them you could always use green onion. The problem with garlic scapes is that they are only around for a few weeks at the beginning of the season, which in Chicago is June. <procrastination>In fact, by the time I get this post written I’m sure they will have disappeared. Sorry about that.</procrastination> Bookmark this one for next year, or just use green onions.

Ugh! I can never make the first slice look good!

Zucchini and Prosciutto Frittata

Loosely adapted from this recipe
Serves 6
Hands-on time: 20 minutes
Unattended time: 55 minutes
Total time: 1 hour 15 minutes

olive oil
1/2 pound green zucchini, cut into bite-sized pieces
1/2 pound yellow squash, cut into bite-sized pieces
6 garlic scapes or green onions, ends removed and chopped
1/2 teaspoon salt
1/4 cup freshly chopped dill
1/4 cup freshly chopped parsley
2 ounces prosciutto, torn into bite-sized pieces
5 large eggs, lightly beaten
no-stick spray
2 ounces feta cheese

Prep work: Chop zucchini, squash, garlic scapes or green onions, dill and parsley. Tear up the prosciutto.

1. Preheat the oven to 325 degrees. Combine the zucchini, squash, garlic scapes (or green onions), and salt in a large bowl.
2. Heat some olive oil in a very large skillet set over medium heat. Add enough of the zucchini/squash mixture to the skillet to cover the bottom in one layer. You want each piece to have contact with the skillet so it can brown; cook, stirring frequently, until the vegetables soften and begin to brown, about 5 minutes. Remove the vegetables from the skillet to a large bowl. Repeat with the remaining vegetables if necessary.
3. Let the cooked vegetables cool in the bowl about 10 minutes. Pour off any liquid and add the dill, parsley, prosciutto and eggs.
4. Spray a 9 1/2-inch round baking dish with no-stick spray. Pour the vegetable mixture into the baking dish and sprinkle with the feta. Bake until set, about 45 minutes.

1. The time when my little brother got scared by a possum on the porch and had my dad shoot it in the balls with a BB gun.
2. The time my sister threw all of her ex-husband’s belongings off the balcony and locked him out of the house.
3. The time when my Nana and great-uncle Lowell were forced to eat rhubarb pie at the Cabot family home when she was a little girl.

So you are probably humming to yourself ♫One of these things is not like the other♫. While the first two stories evoke a certain, ahem, Texas-ness, the story of my grandmother dining with the Boston Brahmins though different in local color still enjoys at least one revival a year. In a nutshell, my great-grandmother, who worked for the Cabots, was invited to an employee lunch at their home. My Nana and great-uncle were under strict orders to eat every bite of every dish they put on their plates, or else. So of course when they saw the lovely pink rhubarb pie they each got a huge slice and dug in, only to be assaulted by a bitter, sour goop that they had to choke down until it was gone, lest the incite my great-grandma’s ire. You should see my Nana’s face when she tells this story, it’s like she’s still trying to swallow it. This story has been told so many times and with such theatrics that it has left an indelible mark on my culinary sensibilities: rhubarb is the most vile thing you could put in a pie crust.

Pretty in Pink

Rhubarb has made several recent appearances at the farmers market and realizing that there must be some redeeming quality to it, I decided to give it a try. Further encouragement arrived in the June Food411 newsletter “Romancing Rhubarb“. While I’m only interested in friendship [giggles nervously], this article is a great intro for those of us who have never cooked with the vegetable before.

The easiest thing you can do with rhubarb is make a compote, which is basically simmering it in sweet liquid until it breaks down to the consistency you desire. Rhubarb is fantastic for compote because it takes about 10-15 minutes to render a chunky compote, and roughly 30 minutes to get a smooth applesauce texture. BTW, check out cookthink.com if you fancy yourself a food nerd. I ♥ it.

The basic recipe for compote is simple enough: chopped rhubarb, water, sugar. I wanted to make it a little more special so added an herb that has been finding its way into many of my dishes lately: tarragon. You have to go easy with the T, man, or it will kick your dishes’ ass. But when done with subtlety it lends a sweet anise flavor that is hard to match with any other herb. Of course you could leave it out of this recipe altogether and it would still be delicious.

You read that correctly, it said “DELICIOUS”. Mixed with some greek yogurt and a drizzle of honey, this rhubarb compote makes an elegant and refreshing dessert perfect for completing a summertime meal. I feel that I have vindicated this vegetable to my family…if only I can undo the years of conditioning and get them to try this recipe.

Some mornings (OK, most) I am able to muster just enough brain power to make a pot of coffee. Cooking breakfast is out of the question. I won’t skip breakfast, though, no matter how tired or rushed I am. So where do I turn? A piece of fruit, maybe some yogurt, and the multifunctional breakfast bar. What busy gal hasn’t resorted to the conveniently packaged fruit and grain or granola bar? When your tummy is rumblin’ and you’re in a hurry, breakfast bars can keep you going until you have time for real sustenance. Lately I have been relying on this convenience food more than I should. They aren’t cheap and they often leave me feeling less than satisfied. Noticing the trend, my boyfriend suggested we make our own granola bars. The idea appeals to my inner hippie, because what could be more “granola” than making your own granola?

I’m not gonna lie, standing over a pan of melting honey, sugar and butter I felt a bit like a poser. Healthy. Psh. But I did the math (see below) and the amount of sugar and fat in each of these bars is not outrageous. Plus you get the benefit of about a fourth of the RDI of fiber and 12% of the iron.

If the idea of cleaning up a sticky mess scares you off, fear not! I have a solution. Generously buttering a piece of parchment paper makes short work of cutting the bars and clean up. Just lift the paper out once the bars are done baking and admire your spotlessly clean baking dish. You can also butter the pan if you don’t have parchment, but I didn’t try that method so I can’t vouch for its ease.

Though the original recipe yields 16 bars, I cut this batch into a dozen HUGE stick-with-you-through-mid-morning bars. If you’re in a hurry in the morning, toss one of these bars into a re-useable snack bag on your way out the door.

Toasty Granola Bars

Adapted from Alton Brown’s recipe
Makes 12 huge bars

2 cups old-fashioned rolled oats
1/2 cup raw sunflower seeds
1 cup sliced almonds
1/2 cup wheat germ
1/2 cup honey
1/4 cup packed brown sugar
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces dried currants or raisins

1. Butter the buh-jesus out of a piece of parchment big enough to fit inside and up the edges of your baking dish. It doesn’t need to fit perfectly because you will squish the granola into it to keep it in place. You can use a 9×9 or 11×8 dish (like me). If you only have a 13×9 you can probably use it but your bars will be thinner. Preheat the oven to 350 degrees F.
2. Put the oats, sunflower seeds, almonds, and wheat germ onto a cookie sheet. Toast in the oven for 10 minutes, stirring every 2-3 minutes. Keep an eye on this, because it can burn quickly.
3. While the grains toast, combine the honey, brown sugar, butter, extract and salt in a big saucepan. You are going to dump the grains into this later so you’ll need the extra room. Cook over medium heat for a few minutes until the sugar has dissolved.
4. Remove the grains from the oven and reduce the heat to 300 degrees F. Add the grains to the honey mixture, add the currants, and stir until combined.
5. Place the buttered parchment into the baking dish and press in the granola mixture. Spread it evenly to the edges of the pan. Bake for 25 minutes.
6. Remove the pan from the oven, then lift the parchment out of the pan. Allow the granola to cool completely before cutting into bars. This is important because the bars will be easier to cut when they are completely cooled. Cut into 12 bars and store in an airtight container.

Lifestyles change. Mine sure has in the last few weeks. I’ve gone from driving over 70 miles a day to getting in the car about twice a week. Because I no longer commute, there is more time for me to do the things I enjoy most, like playing in the kitchen. I have a new “roommate” who requires meat most nights for dinner but still loves a good veggie dish. So things have changed, and I’d say for the better. I’m so happy here in Chicago with my guy, the new Mountain Goats album can’t even make me feel blue. Now, I feel like life is where I always wanted it to be.

I might have skipped over this recipe in the past because it bakes for over an hour. The prep time is quick, though, and my body was hankering for a good greens recipe. I also have a new mandolin to play with, which made slicing the potatoes and onions even quicker. Check it out. I was playing with the settings on my camera and it came out all Gerhard Richtery:

Modern art in my kitchen

This casserole is a stick-to-your-ribs, it’s-in-the-single-digits kind of dish. You could skip the cheese if you wanted and make it vegan. I indulged and justified it because I’m doing a lot more walking these days

Winter Greens and Potato Casserole

Adapted from Cooking Light
Makes 8 servings
Prep time 30 minutes
Cook time 1 hour 15 minutes

8 cups water
3 bunches kale
6-8 medium yukon gold potatoes (about 2 pounds)
Cooking spray
1 onion
3/4 teaspoon salt, divided
1/2 cup shredded mozzarella
1/2 cup shredded parmesan
1/2 cup broth, chicken or veggie will work

Prep work: Rip the leaves off the kale into chunks and discard the stems. Rinse the kale chunks in a bowl of water and strain. Slice the potatoes and onions about 1/8 inch thick.

1. Preheat the oven to 350°.
2. Bring water to a boil in a big pot, the biggest one you’ve got. Add the kale and 5 minutes. Drain and set aside.
3. Coat the bottom of a 13 x 9-inch baking dish with cooking spray. Place 1/3 of the potato slices in a single layer on the bottom and top with half of the onion slices. Sprinkle with 1/4 teaspoon salt; top with half of the kale mixture. Sprinkle kale mixture with 1/4 cup each mozzarella and parmesan.
4. Repeat a layer of 1/3 of the potatoes, the remaining onions, 1/4 teaspoon salt and the remaining kale. Top the kale this time with the remaining potatoes and sprinkle with the remaining cheese. Pour broth evenly over the top, and sprinkle with remaining 1/4 teaspoon salt.
5. Cover with foil and bake at for 45 minutes. Uncover and bake 30 minutes or until the cheese is browned.

I’m not sure I understand the difference between pizza and flatbread, except the pizza generally has a sauce (except for mine) and is round. Flatbread, to me, should be rectangular. The debate is pointless to me, as long as it tastes good. I started out this recipe by making the dough a day ahead and storing it in the fridge. I timed myself, it took 7 minutes and 15 seconds to prepare the dough. I then ran an errand while it rose, et voila, convenience for the next evening’s meal.

The choice for toppings was random, centering on the vague idea of a potato flatbread. I picked up a few red potatoes and was on the lookout for leeks, which were nowhere to be found. I guess they are out of season now. I DID run across some lovely radicchio, and thanks to the handy seasonal veggie tool, I knew it was in season. The choice of cheese was also purely coincidental. They had some Gruyère out for sampling at the Whole Foods and I thought the nuttiness would go well with the bitterness of the radicchio. Gruyère is a mild stinky cheese, but don’t be put off by the stank. Once it melts it’s mellow and adds a nice bit of saltiness.

The results were satisfying and fantastically simple, the perfect comfort food for me. If you aren’t up to preparing your own dough you can buy refrigerated pizza dough. I recommend slicing the potato paper thin so they will cook all the way through. I use a mandolin slicer to do that, but you could use a sharp knife and your mad knife skills and get the same result. Now I seriously need to get to my packing

Non-natural lighting. Meh.

Potato and Radicchio Flatbread

Dough recipe adapted from Smitten Kitchen
Serves 4
Total time 2.5 hours, but only 30 minutes is hands on (look at how I justify this behavior here)
Cost per serving $4

For the dough:
3/4 cups white flour
3/4 cups wheat flour
1/2 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water
1 tablespoon olive oil

For the topping:
2 oz. Gruyère
1/2 head of radicchio (save the other half for a salad)
1 medium red potato
1/3 cup chopped onion
1 glug of olive oil
1/2 teaspoon salt
freshly ground pepper

1. Mix the flours, salt and yeast in a large bowl. Add the water and olive oil, stirring mixture into a ball. You will probably not be able to make it into a homogenous ball, but there’s an easy fix for that. Smitten Kitchen says to dump everything onto a floured surface and let it sit, covered by the empty bowl, for a few minutes. When you come back to it you should be able to incorporate every bit into a ball.
2. Knead the dough a few times: fold it in half, press it with the palms of your hands, turn it a quarter turn, repeat. Lightly oil the bowl and roll the dough ball around the bowl to coat it with oil. Cover the bowl with plastic wrap and let it rise for 1-2 hours, until it has doubled in size.
3. Dump the dough back onto the floured surface and press the air out of it. Make it into a ball again and let it rest covered for another 20 minutes. At this point you can wrap the dough ball in plastic wrap and store in the fridge overnight.
4. Heat the oven to 450 degrees. Sprinkle some cornmeal on a cookie sheet. On a lightly floured surface, roll out the dough into a rectangle. Place it on the cookie sheet.
5. Grate the Gruyère on the large holes of a box grater and set aside.
6. Coarsely chop the radicchio and slice the potatoes thin. Place the veggies and the onions in a large bowl and add a nice big glug of olive oil, the salt and some black pepper to taste. Toss the veggies to coat.
7. Pick out the potato slices and layer on the rolled out dough. Dump the radicchio and onion on top, then sprinkle with the cheese.
8. Bake for 15 minutes, remove from the oven and let the flatbread rest a minute or two. Cut into squares and enjoy.

I didn’t create a nutrition label for this recipe because, frankly, I couldn’t be bothered to. I’m not as concerned about the minutia of nutrition for the next few days. As long as I don’t resort to fast food, I figure I’m doing all right.

Lately I have been trying to eat mostly seasonal produce. This little seasonal produce tool I found on Real Simple is helping me out. You may have noticed I have been spending a lot of time on Real Simple…what busy gal doesn’t love that site?

In my attempt to eat more seasonally, I am encountering produce that I don’t normally prepare. Leeks fall into that category. I used to think of them as a big ole green onion, but that comparison doesn’t accurately describe their flavor. They are milder than green onions, with an earthy, garlicky flavor.

This recipe combines leeks with another veggie that often confounds me, the radish. I know what you’re thinking: since when is butter healthy? Fear not the sat fat, the recipe only calls for a tablespoon for 4 servings. Check out the nutrition info below if you need further convincing. Definitely use the butter. It may not be a lot but it provides a luxurious flavor. The resulting dish is strikingly pretty, just the thing I need on these dreary and soggy winter days. One last tip, the earthy flavors of the leeks and radishes are brightened by the lemon juice, so don’t forget to add it.

Buttered Leeks and Radishes

Adapted from Real Simple
Serves 4 as a side dish
Total time: about 20 minutes
Cost per serving: $3

1 bunch of radishes, about 12-16 small ones
3 leeks
1/4 cup fresh parsley
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup vegetable or chicken broth
1/4 teaspoon salt
juice of half a lemon

1. Clean and quarter the radishes. Slice the white and light green part of the leeks about 1/4 inch thick. Discard the dark green parts. Chop the parsley.
2. Melt the butter with the olive oil in a large skillet over medium heat. Add the radishes and cook 2-3 minutes. Remove the radishes from the pan and put in a large bowl.
3. Add the leeks, broth, salt and lemon juice to the skillet. Cook, stirring occasionally, about 5-7 minutes. The leeks should be softened.
4. Transfer the leeks to the bowl with the radishes. Add the parsley and toss to combine.

Radishes give this dish a nice bit of vitamin C, which will help you ward off those winter colds. Was I right about the fat content? One tablespoon of butter doesn’t contribute that much sat fat to the dish, and it just tastes so darn good.

I’m sure every kid ever faced with a helping of Brussels sprouts never imagined that they could, in fact, be made to taste GOOD. I love Brussels sprouts steamed with a little salt and butter, but I can see how they are an acquired taste for many. This recipe is like a subdued yet tangy sauerkraut flecked with pungent little caraway seeds. The scent that wafts from the oven reminds me of a Jewish deli. I’m proud to say that these Brussels sprouts are boyfriend-approved, though I have yet to try them out on any kids. If you get a thumbs up please let me know in the comments. Kids are tough critics when it comes to veggies!

Tips for prepping the Brussels sprouts: Pick small, tightly closed sprouts for the best flavor. I remove the tougher outer leaves and then trim down the stem end. You’ll end up with a more tender end-product that way.

Tangy Roasted Brussels Sprouts

Adapted from New Vegetarian Cuisine
Serves 4 as a side dish
Total time: 45 minutes, though 35 minutes are hands-off

24 small Brussels sprouts
1/2 cup apple juice
1/4 cup raisins
Juice of half a lemon
1-2 teaspoons Dijon mustard
1/2 teaspoon caraway seeds (don’t skip, they make the dish)

1. Pre-heat the oven to 350 degrees. Wash the sprouts and remove any tough or raggedy outer leaves. Trim the stem ends. Cut each sprout in half and place in a baking dish.
2. Mix the remaining ingredients in a small bowl. Pour over the sprouts in the baking dish and stir around to coat.
3. Cover the dish with foil and bake for 25 minutes. Remove the foil and return the dish to the oven to bake for 10 more minutes, or until the sauce reduces and becomes slightly thick.

If you can get your family to eat Brussels sprouts, you should congratulate yourself. They are an excellent source of vitamin C and provide a good dose of vitamin A, calcium, iron and fiber.

I prepared the recipe almost as directed and scraped it into a springform pan, just for shits and giggles. You could also make a loaf if you don’t have a round pan. I omitted the sun-dried tomatoes, simply because I really don’t care for them and they are expensive. The rosemary and freshly baked bread aroma that filled my little apartment had me drooling in anticipation. It was torture to let the loaf cool. I popped open the springform pan and immediately cut the loaf into wedges. The texture is similar to focaccia, and the pungent olives, piney rosemary and sweet crunch of the walnuts complement each other perfectly. This bread would be great along side an autumn lentil stew or a minestrone soup. Alternatively, you could just eat half the loaf by yourself for dinner, which I totally didn’t do.

Mediterranean Olive Bread

Adapted from The Joy of Vegan Baking
Yield one standard sized loaf

no-stick spray
1 1/2 cups all purpose flour
3/4 cups whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh basil
1/2 teaspoon salt
4 1/2 teaspoons Ener-G egg replacer
6 tablespoons water
1 cup soy milk
1/4 cup olive oil
1/3 cup chopped walnuts
1/3 cup chopped pitted black olives

1. Pre-heat the oven to 350 degrees. Spray a loaf pan (square, rectangle or round, whatever curls your toes) with no-stick spray.
2. In a large bowl, mix the flours, baking powder, chopped herbs and salt. Set aside.
3. In a blender combine the egg replacer and water until thickened a little. The recipe calls for enough egg replacer for 3 eggs, so I suppose you could just use eggs. I didn’t test it, though. Add the soy milk and olive oil to the blender and mix until combined.
4. Pour the wet ingredients into the dry and fold until almost all of the dry ingredients are moistened. Add the walnuts and olives and fold in just until combined. Don’t over mix or the bread will get tough.
5. Scoop the batter into your prepared pan, evening it out with a spoon or rubber spatula. Bake until a knife inserted in the center comes out clean, 30-40 minutes depending on the pan you use. Just check it after 30 minutes and if the knife is goopy then let it bake for 5-10 minutes longer. The top crust should be a light brown and feel hard to the touch. My round pan only required 30 minutes, but an 8-inch loaf pan will probably need the entire 40 minutes.
6. Let the bread cool in the pan on a rack or trivet for at least 10 minutes. Remove the bread from the pan and let cool completely, if you can stand the wait.

Cheese, glorious Cheese!

I always end up with a bunch of leftover parsley or cilantro and I’m never quite sure how to use it up. I saw this quesadilla recipe in my Phytopia Cookbook and thought the parsley spread was a clever way to prevent waste. Turns out that parsley is chock full of Vitamins A, C and Iron. And this recipe is versatile. You could make all kinds of parsley spreads using this basic recipe. Switch out the nuts, add some lemon juice, maybe throw in a few olives…just use your imagination and whatever you have laying around. I think a version of the paste would be excellent as a “sauce” for whole wheat pasta.

I renamed the recipe Jumping Pepita Quesadilla because:

1. I’m a big dork
2. The pumpkin seeds really do jump when you toast them, which I find entertaining

The Phytopia Cookbook is teh shizz. I’ve used mine heavily for many years and it’s all banged up and warped from spillage. All of the recipes I’ve tried are insanely healthy and delicious. Go buy it, you will love it.

Jumping Pepita Quesadillas

Adapted from The Phytopia Cookbook. You will need a food processor for this recipe.

Serves 4

For the spread:
1/3 cup raw unsalted pepitas (pumpkin seeds, found in the bulk section of Whole Foods or in the Mexican food section of larger grocery stores)
1 jalapeno pepper, seeded
1 clove garlic, peeled
1 1/2 cups fresh cilantro, rinsed and dried
1 cup fresh parsley leaves, rinsed and dried
1/2 teaspoon salt
1 tablespoon olive oil

For the ‘dilla:
1 medium tomato
8 whole-wheat flour tortillas
1 cup grated Cheddar or Mexican blend cheese

1. Toast pumpkin seeds in a dry skillet over medium-high heat for a few minutes. They will start to jump and pop. Giggle with glee. Stir the seeds to prevent burning.
2. Mince jalapeno and garlic in a food processor. Careful, son. That’s raw garlic!
3. Add the remaining spread ingredients and process until you have a paste.
4. Finely dice the tomato. Assemble the ‘dilla by smearing 1/4 of the spread on a tortilla. Sprinkle with 1/4 of the tomato and about 1/4 cup of the cheese. Top with a second tortilla. Repeat for the remaining quesadillas.
5. Place each quesadilla in a skillet over medium high heat. Cook on each side until toasted, a few minutes. Cut into wedges and serve.

Uploaded with plasq‘s Skitch!

I have a bonus feature for you. I calculated the nutritional value of each ‘dilla on NutriMirror.com. Check out the numbers on this thing! Can you believe how nutritious a quesadilla can be? And this spread is yummy! If you are concerned about the fat and sodium, simply use low fat cheese and reduce the amount of salt in the spread.