I'm a Burg girl now....(and why I have 5lbs of okra in my fridge)

Hello fellow foodies. Thank you visiting my blog after a long summer hiatus. It was a busy one, but I am happy to say that since my last post, I have become an official Lynchburg, VA resident. This move has been a long time coming, and I am excited by the possibilities it brings to my life, my family, and my cooking.

When Geoff (husband) and I were looking for a place to live, we decided we wanted to be close to the downtown area. We were lucky enough to find a house in a beautiful historic district just a couple blocks from downtown restaurants, bars, and most importantly, the Lynchburg Community Market.

This means, on Wednesdays and Saturdays, I am merely 3 block from local produce - which is both awesome and potentially dangerous. For the 2-3 weeks we have been in our home, I have been obsessing over the summer produce, bringing home multiple tote bags overflowing with tomatoes, basil, fresh corn, okra, parsley, dill, summer squash and zucchini. Because it is late in the season, I feel this irrational sense of urgency to scoop up everything I can before it is too late - nevermind my budget or carrying capacity. Sure, I may drop most of my grocery money in one morning, and it may take me half an hour to haul my vegetables three blocks, but summer is almost over, and I am going to soak up every last bite!

This past trip, I came across some tiny young zucchini and squash. I have cooked baby zuchhini before with the blossoms attached, and I remembered them being so sweet and tender that they needed very little else to create a delicious summer side dish. When I cooked the blossoms, I stuffed them with goat cheese and herbs, so I decided to use these baby squashed to make a deconstructed version of that dish.



This Young Zuchhini With Chevre & Basil is so simple, yet it tastes of summer in the way I want all my dinners to taste in August. Fresh. Herby. Light. Sweet. Serve with fish or meat from the grill, corn on the cob, and a tomato salad for a truly summerific spread. Enjoy.

YOUNG ZUCCHINI W/CHEVRE & BASIL
Ingredients
1lb young zucchini/squash
olive oil
sea salt
black pepper
2 oz crumbled goat cheese*
handful fresh basil

Instructions 
1. Preheat oven to broil.
2. Chiffonade the basil by stacking the leaves, rolling them tightly and then slicing thin with a sharp knife to get little ribbons.



3. Remove stems from zucchini, slice in half lengthwise (and again for larger ones). Toss in good amount of olive oil and spread onto large baking dish. Season with salt and pepper.



4. Broil for 7-10 minutes until edges are brown.
 

5. Transfer to a serving dish, top with crumbled goat cheese and basil and drizzle with additional olive oil. Devour.

 

*A note about goat cheese. When I say "crumbled" I do not necessarily mean that you should buy it that way. Although store-bought crumbled goat cheese exists, it is usually incredibly over-priced. Next time you shop, compare the prices between the block or roll of goat cheese and the crumbled variety by looking at the ounces. Chances are, you will pay the same amount for 8oz of solid cheese as you will 4oz of crumbled. So buy the regular kind, and crumble it with your hands. It's an expensive ingredient, so don't get tricked my packaging. Or just buy local and you won't have a problem. :)

It's Asparagus Season - AHHHHH.

Spring is here, people! And when I say "here," I mean everywhere. In the past few weeks, I have checked out produce in Florida, North Carolina, New York, and Virginia - and I can say with certainty, Spring has sprung!

Why is this a big deal? Tank tops? NO! Spring vegetables! Asparagus! Peas! Leeks! Peppers! Avocados! Fennel! Bah!!!!! My enthusiasm is insane, but I can't help it. For the next few weeks, farmer's markets across the country are going to be filled with one delicious surprise after another. After the consistent kale and acorn squash of winter, everything will be new and exciting. So I urge you to get out there and see what your farmers have to offer.

 If you have not stopped reading this blog post due to the excessive use of exclamation points, you would enjoy my latest article about asparagus in The Burg. What a delicious writing process this was.

The article includes a few recipes from early blogging days, but what is new is my Roasted Asparagus with Poached Egg & Parmesan. I am not even sure you can call this a recipe. I did a quick Google search, and confirmed the fact that thousands of people have made this before. But I chose to share it with you on the off chance you have not encountered this miracle combination because it is SO FREAKING DELICIOUS. I can brag on it because I did not invent it, but I certainly did eat it 4-5 times this week and take a pretty picture of it. The salty, lemony flavor of the asparagus dressed in the rich creamy egg and nutty parmesan is a winner. I give it a 10.

ROASTED ASPARAGUS W/POACHED EGG & PARMESAN
Ingredients
1 lb asparagus, ends trimmed
1 tablespoon olive oil
sea salt & pepper
1/2 lemon
2 eggs (preferably local)
parmigiano reggiano

Instructions
1. Preheat oven to 450. On large baking sheet, toss asparagus with olive oil, salt and pepper.  Roast asparagus is tender but not mushy, and edges are brown. Remove and dress with lemon juice.
2. Poach eggs, keeping the yolk runny.
3. Plate asparagus, and carefully top with poached eggs. Season with a little salt and pepper. Grate some fresh parmesan on the top. Break yolk directly before eating every single bite.

Enjoy and Happy Spring!
Ashley

Quick Winter Salad

Looking for something light and fresh, and determined not to hit the grocery store, I threw together this mostly raw salad for lunch today. A delicious combination of local butter lettuce and broccoli stems along with shaved fennel, blanched asparagus tips dressed in a whole lot of fruity olive oil and shaved parmesan - it was just what I needed. A splash of lemon juice, salt and pepper,  and some chopped parsley made it complete. Try it when you want something super healthy yet still satisfying.

Broccoli - Give it a makeover

My new Burg article on Broccoli talks about some ways to makeover that familiar green vegetable. It also spends 3 entire paragraphs discussing roasting, because roasted broccoli is god's gift to our dinner table.

Check out my recipes for Roasted Broccoli with Garlic, Lemon & Feta as well as a great way to use those stalks - Broccoli Stems with Pecorino Romano!

Broccoli – Rethinking an old standby (originally printed in The Burg)

Broccoli is one of the most ubiquitous green vegetables on the American table. It has been there since we were kids, alongside mashed potatoes and a piece of grilled chicken. In my experience, it also tends to be one of the few vegetables that kids are willing to eat – simply because of its familiarity.

And yet, even though this veggie is an old standby, I find that sometimes we don’t use it to it’s full potential. When I was young, my mother would serve me boiled broccoli with little flavor that completely disintegrated when I put it in my mouth. I didn’t hate it, but I didn’t exactly ask for seconds.

And then, when I became interested in cooking, I discovered something that made broccoli a vegetable that I now crave, as opposed to tolerate: roasting.

What’s so special about roasted broccoli? I have no idea. All I can say is that by giving the broccoli crispy brown edges, and keeping some of the firm texture of the vegetable, a whole new flavor is created. It reminds me of popcorn. And as proof of its power, I once made simple roasted broccoli for my father-in-law, a former broccoli nonbeliever, and I am told he know requests it for dinner. That is evidence enough for me.

To create your perfectly roasted broccoli, simply remove the florets from the stems, cut into somewhat equal size, toss in olive oil (about 2 tablespoons for each head), salt and pepper, and roast on 425 for 12-14 minutes. It can be eaten as-is, or tossed with any number of different ingredients for a delicious side dish. My recipe for Spicy Roasted Broccoli with Garlic, Lemon, & Feta is quick, easy, and completely satisfying.

Of course, there are many other ways to cook broccoli florets. Boiling is not the enemy to this vegetable, but what is important is to do it briefly to allow the texture and the flavor to remain intact. It can also be fried, sautéed, stir-fried, steamed, or eaten raw.

But what about the stems, do we just throw them away? Heck no! Although they may seem tough and fibrous, their insides are tender and tasty. After peeling the thick skin from the stems with a pairing knife, slice or shred the tender stalk and use it much like cabbage or zucchini. Or, you can cook the stems to make broccoli stock for the classic cheddar broccoli soup. My recipe for Broccoli Stems with Pecorino Romano is not really a recipe at all – just a way to eat the stems that allow their bright flavor to shine though.

Broccoli in all its forms goes well with a number of flavors & ingredients, including butter, almonds, pasta, cauliflowers, mustard, garlic, lemon, chiles, capers, red pepper flakes, cheese, anchovies, olive oil, rice, scallions, soy sauce, ginger, and more. It is a staple in Italian cuisine as well as many Asian foods.

Broccoli is a vegetable that certainly deserves a second look. I hope these recipes help you transform this familiar vegetable into something new and exciting for your dinner table this week.

SPICY ROASTED BROCCOLI WITH GARLIC, LEMON, & FETA
Ingredients1 Head Broccoli, stems removed and florets evenly cut
6-8 cloves garlic, thoroughly smashed and peeled
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 teaspoon sea salt
2 teaspoons lemon juice
1 teaspoon anchovy paste (optional)
1/2 lemon, zested
2 oz Feta cheese

Instructions
1. Preheat oven to 425.

2. Toss broccoli florets, garlic cloves, olive oil, red pepper flakes & sea salt in large mixing bowl. Spread out onto large baking sheet evenly.

3. Bake for 12-14 minutes, or until edges are brown and crispy.

4. Meanwhile, in the same mixing bowl, whisk together the lemon juice, & anchovy paste.

5. Once broccoli is cooked, transfer to mixing bowl and toss briefly with anchovy mixture, lemon zest and feta.

BROCCOLI STEMS WITH PECORINOIngredients
2 heads broccoli stems
2 tablespoons olive oil
1/4 cup Pecorino Romano cheese, grated
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Instructions
1. Peel fibrous layer from broccoli stems and slice into thin rounds.
2. Toss with remaining ingredients and serve.

Greek Coleslaw is so 2012

Happy New Year! I hope you have all had a lovely, productive, positive start to 2012. I just recently got back to Florida and have been settling back into our home as well as my kitchen. It is always great to cook in my own kitchen after some time away. Even though it is tiny and I sometimes wonder if it was made for a child, it is still nice to get back. Actually, not having to move to reach any single tool in my kitchen does have its perks.

This week, I have been working on a new Burg article about Savoy cabbage, and ended up loving it so much that I had too many recipes to fit into the article. Although I have always been a cabbage fan (coleslaw, sauteed red cabbage, cabbage soup), I had never really worked with Savoy, which had now mad my list of top 10 winter vegetables. That might not sound like a prominent place to be, but that list includes parsnips, brussels sprouts, celery root, butternut squash - vegetables that I love with an unnatural passion. For those of you who equate cabbage to "bunny food" and "blah," I challenge you to try some Savoy.  Just saute with a little onion, salt and pepper with olive oil until brown on the edges. That is all that needs to be done to make it taste completely delicious.

The article comes our next week, but until then, I give you Greek Coleslaw. A couple years ago, my mother-in-law made something like this and I thought it was awesome. It's bright, crunchy, and keeps for up to a week which I love. It is the kind of think I made on a Sunday and keep in my fridge all year long.

The recipe below uses feta, but feel free to omit the feta to keep it vegan. You can also add a tablespoon of vegan mayo to keep the richness.

Enjoy!



Greek Coleslaw
Serves 4-6 

Ingredients

1/2 Savoy cabbage, finely shredded
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 small handful chopped fresh oregano
1/2 cup chopped kalamata olives
2 oz good feta cheese
1 1/2 teaspoons Dijon mustard
1/2 cup olive oil
1/4 cup red wine or cider vinegar
2 tablespoons lemon juice
1 teaspoon black pepper
pinch sugar

Instructions
Combine all ingredients in large mixing bowl thoroughly. Let sit in refrigerator for at least an hour. Taste for seasoning and adjust if necessary. Serve cold.

Love Note to Julio and Baby Bok Choy

Dear Julio,
Thank you for leaving a basket of baby bok choy, white sweet potatoes, and zucchini on my doorstep this weekend. It was very sweet of you to think of me. Yes, I do understand that it is your job, and I pay the company that employs you to get me those vegetables, but I still think it's pretty cool of you.You're alright.

Sincerely,
Ashley

PS...I'm sorry my dog hates you.

I'm pretty stoked about finding a CSA in my area. Let's be real. Daytona Beach is not the agricultural capital of the world. Although Florida grows a variety of different crops, there isn't really a huge market for local, exciting produce in my community. The farmer's markets in the area feature a couple local growers who offer traditional southern crops, but most of the venders there are selling produce straight from a grocery store boxes. Not local at all. As a person who gets more excited about heirloom variety vegetales than about diamonds, this lack of variety in my community bums me out. Plenty of jewelry stores, incidentally.

SO, I was really excited to find Front Porch Pickins, a local CSA.

Let's talk about CSAs for a second. If you aren't familiar with them, CSA stands for "community supported agriculture," and is a system in which consumers recieved produce directly from the farmers who grow it. While this is similar to a farmer's market, a CSA differs in that you, as a subscriber, pay in advance for the goods you are receiving. This helps fund the farmers in advance, and you reap the delicious benefits throughout the growing season.

Helping your local farmers is one benefit of a CSA, but there are a couple more. When you become a subscriber, you are paying for a different basket weekly produce, but you don't necessarily know exactly what that basket will contain.  Although many CSA's will post seasonal charts on their website to give you an idea of what may come in, your basket may contain a few surpises, and often items that you have never seen or eaten before. While some might consider this a disadvantage, I like to think of it as a benefit and a challenge! Learning about and adding new vegetables to your diet is a great thing, and it can be such a fun adventure to learn how to prepare and cook them.



Yet another benefit of a CSA is the direct path of the vegetables from the farmer to you. They are not packed into crates, loaded onto a giant semi, and driven across the country just to sit in a grocery store for a week before you get to it. They are picked, and within a week they are in your fridge and ready to be eaten. You will never find produce as fresh as you will when you get it from the grower. The flavor is better, and they are some of the most beautiful veggies you will ever get.

I've been a member of my CSA for about three weeks, and have been pleased with the variety of produce I have gotten. If you are in the area, check them out.

I know I have a lot of Virginia readers, so if you haven't found Horse & Buggy Produce yet, it's time. They are the bomb-diggity. And yes, people do still say that. People = me.

For my Tallahassee friends out there, I have been told that Orchard Pond Organics is pretty awesome as well.

So, with my case for CSAs completed, here is a recipe using the baby bok choy I got in my basket this week. It is simple, but really delicious. It is in season in the south right now, so try to get your hands on some.

A note about washing this vegetable: it can be tricky. The key is to cut it up first (everything but the base, which should be removed), submerge in a bowl of cold water, swish it around, and then remove the bok choy by hand into a strainer. Do not pour the whole bowl of water and bok choy into the strainer, or you will get all the dirt with the vegetables. Dry completely before using with either a lettuce spinner or a kitchen towel.

Enjoy!

Spicy Stir-Fried Bok Choy

Ingredients
1.5 tablespoons canola or peanut oil
2 cloves garlic, minced
1 teaspoon red pepper flakes
1lb baby bok choy, cut into bite-sized pieces, stems and leaves separated
1/2 cup green onions, diced
1/2 teaspoon sea salt
1 teaspoon sesame oil
sesame seeds for garnish (optional)

Instructions
1. Heat canola oil in wok or large skillet over high heat.
2. Add garlic and red pepper flakes. Saute for 1 minute.
3. Add bok choy stems and cook for 1-2 minutes.
4. Add bok choy leaves, green onions, and salt. Stir-fry for 2-3 more minutes, or until vegetables are tender but not mushy.
5. Remove from heat, transfer to serving dish. Drizzle with sesame oil and garnish with sesame seeds.

Kid-Friendly Week: Sweet Potato Fries w/Lemon, Rosemary, & Thyme

I love sweet potatoes.

I am hoping you have yet to notice that most of my blog posts begin with the statement "I love (insert vegetable here)." While the writer in me feels the need to change this and create more innovative, attention-grabbing opening lines, I am also inclined to embrace the repetition and call it my "signature phrase." It's completely intentional and endearing. Right?

Anyway, I DO love sweet potatoes. I have been known, on occasion, to make an entire dinner out of a baked sweet potato with whole lot of Earth Balance, and a little salt. Completely satisfying.

Kid-Friendly Week: Mashed Cauliflower

This week, a friend asked me if I had an kid-friendly vegetable ideas. I don't actually have kids unless you count our new dog Tommy who acts very much like a small child minus the talking part.

However, I do have a young brother who was one of those picky kids - the kind who has a very specific list of foods he deems to be edible, and a long, long list of foods that will never pass his lips. It can be a challenge, especially if your kids didn't grow up trying all kinds of food.
 
The good news is, there are a number of healthy, veg-centered dishes that help fill vegetable quota for the day, and can hopefully increase the variety your kids are eating without them necessarily knowing it.

This Week's Burg Article: Don't Fear the Fuzz

Looking for something different to do with all that early autumn okra?
Check out my new article in The Burg!

Veggies and Tailgating. Yes they can happen at the same time.

It is mid-september and that means one thing to my husband and my family: football. Yes that's right, college football season is well underway, so 3 weekends in a row, husband and I have been packing it up and heading to Tallahassee for the Florida State Seminole games. I have to be honest up front, football itself isn't really my thing, but the 4-8 hours of socializing beforehand is ok by me.

Last Call for Tomatoes in THE BURG

Hang on to those last summer tomatoes as long as you can! Read my tomato article in the Burg with cooking tips, pretty pics, and some delicious recipes.

Grilled Corn Bruchetta with Tarragon

Will travel for food.

Last week, at the end of our summer in Virginia, my husband Geoff and I took a little trip to NYC for theatre (Geoff) and food (me). I have a habit of traveling to specific locations based solely on the food they offer, and as you might guess, the big apple is no exception to that. New York restaurants offer more amazing vegan food and local, organic produce than any other city I have been to. Ok, maybe the super-crunchy Asheville rivals their vegan options, but only NY has this variety of high-end, gourmet vegan cuisine. Since this is a food blog I will spare you the details of the vacation (and the pics!), but let me hit some high points of the food before moving on to today's post. My favorites include chimichurri seitan and grilled kale salad at Candle 79, kimchi pancakes at the vegan Korean spot Hangawi, and the best damn grilled cheese I have ever had at the Chelsea market (clearly not vegan or healthy in any way but soooooo amazing).

Happy Bowl & Ginger Dressing

One of my favorite easy meals is a giant bowl of brown rice (or other whole grain) topped with fresh veggies, tofu or tempeh, nuts, herbs, and some sort of tasty dressing. This is a formula that is hard to screw up, and can be easily adjusted to what you have sitting in your pantry/fridge at the time. Brown rice can be replaced with quinoa, bulgar, kasha, or even whole-wheat couscous. You can throw really any veggies in here - this is a great way to use leftover grilled or roasted veggies from the night before. Then, I like to add in some raw, easy veggies like crated carrot, green onion, bean sprouts, grated zuchinni, spinach, or kale. I am big on texture so I always add a little crunch in the form of nuts or seeds. Tonight I used almonds because I had them, but you can use anything from walnuts and pecans to sunflower or pumpkin seeds. Then - throw on a handful of whatever fresh herbs you have - parsley, basil, cilantro, mint - and top it all off with a dressing that works for what you have created. It can be as simple as lemon juice and olive oil, vinaigarette, soy sauce - whatever sounds good.

Herbs & Hors d'oeuvres

The farmer's market on Saturday was an herby delight! Although it is only Spring, the summer vegetables are in full-force here in Florida. I left the market with beautiful bunches of dill, parsley, mint, cilantro and basil. I got so excited about my bounty that I decided to use all of them in one dinner.


Luckily, I was having some friends over to eat some of these herby creations. I already had curried tofu marinating in the fridge, and some beautiful butter lettuce from the market as well. Indian was the obvious thought, but that cuisine alone wouldn't allow me to use all my goodies. So, i decided an international appetizer night was needed. Please excuse the picture quality - I hope to get a better camera soon!

Southern Comfort - Vegan Style

It's been a while, my friends. I hope you have been eating some great food!

I took a little time off. When the metaphorical plate gets too full, its best to rank the items in order of importance and say goodbye to the potatoes. Just came up with that, but I think it makes sense. The past couple months, my plate was overflowing with activity, so I decided, with some sadness, that cooking would have to be put on hold. So, while I taught my classes, planned my wedding, trained for a half marathon, and organized a fundraiser, I subsisted mainly on microwaved sweet potatoes and peanut butter. Not at the same time.

Thanksgiving Warm-Up

Who says it can only come once a year?

Thanksgiving! It is the holiday that all foodies (and really any food-lovin' people) await with great anticipation. It also happens to be the holiday that vegetarians and health-conscious individuals find the hardest to navigate. Stuffing soaked in chicken broth, greens cooked with ham, pies galore, and of course, the centerpiece of it all - a huge roasted turkey served with gravy made from its own juices.