Summer tomatoes . . . anything better? But bumper-crops can get you down. You don’t want to waste those goodies, do you? Sure, you can roast them, or bake up a tarte, but what about a ultra-quick weeknight dish that’ll highlight their deliciousness without breaking your back? Check out this recipe – 20 minutes from start to finish. Dinner. Is. Done.

Pasta with Fresh Tomatoes and Pine Nuts (adapted from Everyday Food)

Kosher salt and freshly ground pepper
4 medium tomatoes, diced
2 garlic clove, minced (or 1 t. crushed garlic from a jar – even easier! I like Trader Joe’s)
3 T.extra virgin olive oil
8 oz. angel-hair pasta
4 T. pine nuts (beware Chinese pine nuts – they may give you “pine mouth,” a terrible metallic/bitter taste that lasts for days)

Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a large bowl. Season with salt and pepper. Let stand at least 10 minutes.  Cook pasta in boiling water according to taste; drain, and return to pot. Add tomato mixture; toss to combine. Serve sprinkled with pine nuts.

Serves 4.

Image: digitalart / FreeDigitalPhotos.net

© 2011, Sarah. All rights reserved.

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1. Garlic Scape Pesto
2. Expandable Side Dish: Kale & Chard with Tomato and Garlic
3. Easy Cheesy Baked Pasta With Sausage

It’s been cold here in the Boston area – a couple of days last week barely squeeked out of the 40′s, and it was drizzly and gray to boot. So, still soup weather, my friends! After an evening at the soccer field, we were frozen though. This light spicy soup filled our bellies and warmed us up quickly. Try it over rice, or with store-bought naan that’s been heated for a bit in the oven or toasted on the grill.

Indian Lentil & Spinach Slow Cooker Soup (adapted from the Soup Chick)

1 c. light coconut milk

In a slow cooker, combine the lentils, ginger, garlic, tomato paste, cumin, coriander, garam masala, turmeric, salt, pepper, and broth. Set the cooker to LOW and cook for 4 hours, stirring once or twice.

After 4 hours, stir in the spinach leaves and coconut milk. Turn off the slow cooker and let the soup sit, covered, for 15 minutes. Taste, and adjust seasoning with salt and black pepper as needed. Serve hot.

Serves 6.

This’ll keep leftover in the fridge for a few days, or else freeze a portion to pull out when you TRULY have no time to cook!

© 2011, Sarah. All rights reserved.

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1. Slow-Cooker Spiced Butternut Squash and Lentil Stew
2. Another Slow Cooker Soup: Escarole With Turkey Meatballs
3. Moroccan Lentil Soup

I HAVE to share this food love. It’s so damn good, even day 3. Day 2 and day 3 better than day 1, so plan ahead for this. It’s worth it.
I’ll surely be making this one early & often for spring & summer gatherings . . . try it with sliced ficelle, pita chips, veggie crackers, on a corn thin (that’s how I just ate it), heck, it’d be a wicked tasty spread for a sammie on an everything bagel with lots of veggies. My next plan is to get D. to grill baguette slices that have been brushed with a little olive oil, and use it on that. You are gonna want to bathe in this. Trust me.

Truffled White Bean Spread (adapted from The Kitchn)

1 tablespoon chopped flat-leaf parsley

In a medium pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes. Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans & garlic, remove the bay leaves.

Place the beans & garlic in a bowl and coarsely mash with a potato masher. Mash in the oils, keeping the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with more truffle oil if desired.

I think this is best prepared a day ahead – so prep it through stirring in the scallions & parsley, cover and refrigerate. Before serving, let it come to room temp (you want to taste that spendy truffle oil, don’t you??). This makes 1 cup, but you’re CRAZY not to double this recipe. You’ll hate yourself if you don’t.

© 2011, Sarah. All rights reserved.

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1. White Bean & Escarole Soup
2. Slow Cooker 17 Bean and Barley Soup
3. Slow Cooker Cassoulet Soup

Like I said a week or so ago, I’m trying harder with the cooked veg.  This recipe showed up in the January Everyday Food magazine and I knew at once I’d have to try it.  I’ve been trying for a while to get D. to eat kale.  He’ll eat Swiss chard and other greens, and enjoys kale in soups (um, with sausage, and really who can blame him?), but he’s not a fan of kale for kale’s sake. I, on the other hand, can’t get enough of the stuff.  An aside:  If you’re like me, you might wanna check out this clever site – I proudly sport one of his t-shirts.

I digress.  I’ve altered this recipe to include chard – mostly because I had a bunch of it that needed eating and also because this was going to be our only veg with a roast chicken.  The greens here are soft and tender and the tomatoes create this syrupy, garlicky sauce that is so delicious – it tastes like it has a lot more oil in it than it does. It received one thumb up from D., which, if you know D., is a very big deal.

Kale & Chard with Tomato and Garlic (adapted from Everyday Food Magazine)

Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil.  Cook the kale and chard until tender, about 4 minutes. Drain well and set aside.

In a large skillet (or that same pot you boiled the greens in, wiped out), heat the oil over medium heat.  Add the garlic and cook until fragrant, about 2 minutes.  Add the tomatoes and cook until they start to break down, 2-3 minutes.  Add the greens and cook until heated through, about 2 minutes. Season with salt and pepper.

Serves 4 (or two people who love veg and aren’t eating starch).

Why is this expandable? If you toss this with 12-16 oz. of your favorite pasta, you’ll have a nice meal. If you choose whole wheat pasta, you’ll get an extra dose of fiber and protein to go along with it . . . or you could, of course, serve this with Italian sausages alongside (or oooh – cut up and mixed in with the greens!).  The saucy tomatoes will coat your pasta and the colors will be gorgeous.

Image: Carlos Porto / FreeDigitalPhotos.net

© 2011, Sarah. All rights reserved.

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1. Chickpeas With Chard & Moroccan Spices
2. Greens & Ricotta Salata
3. Sausage With Roasted Chickpeas & Chard

I’ve decided we need to eat more lentils. They’re a terrific source of protein, they cook up quickly and they’re versatile. Think of them as the boneless, skinless chicken breast of the vegetarian world . . . .  So to that end, this week I tried out this new recipe and it’s going to be a regular (to the extent we have those) at our house.  It’s zingy (more or less, depending on your taste for cayenne) and flavorful and warming.  And quick and easy too.

As with most soups, it’s even better day 2+, so think of this for lunch leftovers (I microwaved mine atop a big bed of baby spinach and stirred it all together – fantastic and a good way to sneak extra greens into your life) and quickie meals for nights when you have no time. Freezing is an option, too – single-serve containers if you’re so inclined, or perhaps double the recipe and slowly reheat a big batch in a pot some cold winter night when you’re family’s starving for something hearty and homemade.

Moroccan Lentil Soup (adapted from the Fields of Greens cookbook)

2 T. cilantro, chopped – for serving

Sort and rinse the lentils.  In a large, heavy-bottomed pot, heat the oil and add the onion, 1/2 t. salt and a pinch of cayenne.  Cook over medium heat until the onion is translucent.  Add the vegetables, another 1/2 t. of salt, and the spices.  Cook for 5 minutes, then stir in the garlic and giner and cook for another minute or two.  Add the lentils and the broth.  Bring to a simmer, cover and cook for about 30 minutes, stirring occasionally.  Season to taste with salt and cayenne.  Garnish each serving with the fresh cilantro.

Makes 8-9 cups of soup.

Already lovin’ the lentil and lookin’ for more? This easy Garlicky Lentil Soup is another fav . . . .

Image: Dino De Luca / FreeDigitalPhotos.net

© 2011, Sarah. All rights reserved.

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1. CSA Love and Easy Garlicky Lentil Soup
2. Apple & Butternut Squash Soup
3. Slow-Cooker Spiced Butternut Squash and Lentil Stew

Let’s preface today’s recipe by saying that I love beans.  I love their subtle flavor, their versatility, their healthfulness (ooooh, all that fiber and protein in a little vegetarian package) and I love that they’re cheap.  My love affair is long:  Beans kept me well-nourished and on a budget through 2 graduate programs.  And today, they allow us to eat meatless meals while still feeling satisfied.  But in the interests of full-disclosure, let’s also say that D. is not so much of a fan of the bean, and so he was not a huge fan of this recipe.  He is in the “beans are OK if they’re an accompaniment to other stuff” camp.  He turns up his nose at a side of black beans, or at refried beans in Mexican food.  You get the idea.

So here’s my disclaimer – I think that folks who like beans will like this, as I did.  It’s thick beany, veggie goodness that’s even better days 2, 3, 4 . . . and I have socked some in the freezer so I can have beany goodness on demand.  Maybe when D.’s off having a steak with some men.

Slow Cooker 17 Bean and Barley Soup

grated Parmesan cheese to pass (optional)

Rinse and pick over the beans.  Combine all the ingredients except the cheese in a 6 qt. (or larger) slow cooker and cook on low for 8 hours.  Taste for seasoning and add salt and pepper as desired.  Serve with Parmesan sprinkled on top.

Serves 6.

Note:  This is super left over – try adding a squeeze of lemon to brighten and change up the flavor.  Or a dollop of basil pesto stirred in.

© 2011, Sarah. All rights reserved.

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1. Fava Bean & Barley Soup
2. Slow Cooker Cassoulet Soup
3. White Bean & Escarole Soup

Hey Sweeties . . . how’re you feeling after the New Year weekend?  And perhaps you took some time off last week off to be merry? Indulge a bit, yes? I know we did . . . and I am SO ready to ratchet it all back and load up on healthful foods again.  My body was aching for greens at the end of the week. And fiber, and less bread, and a lot less sugar.  Oh, the sugar!

So here we are, start of the new year, end of the holidays – ready to cook up some good-for-you vittles again? Try this fantastic quinoa recipe from a fellow blogger, the Cookin’ Canuck.  This is packed full of protein and fiber – so your appetite will be satisfied along with your conscience.  This is great leftover, so why not bring some in your lunch and change things up?  After all, it is a new year!

Quinoa with Black Beans, Corn & Chipotle Lime Dressing (adapted from the Cookin’ Canuck)

Combine quinoa and broth in a medium saucepan over medium-high heat.  Bring to a boil, then cover and reduce the heat to simmer for 15-20 minutes, or until all the broth is absorbed.  Fluff with a fork and transfer to a large bowl.

In a small bowl, whisk together honey, lime juice, cumin, salt and chipotle pepper.  While whisking, add the olive oil until well blended.  Set aside.

Stir the beans and corn into the quinoa.  Add the dressing and toss to combine.  Gently stir in the cilantro and serve.

Serves 4 as a main dish, 6 as a side.

© 2011, Sarah. All rights reserved.

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We received our first snowfall of the season in Boston – just in time for the first day of winter . . . and how best to welcome the official start of winter but with soup.

As many of you know, I am a big CSA fan – this is the second winter we’ve participated in the Shared Harvest CSA, and it hasn’t disappointed yet.  The produce is abundant and beautiful, the pickups are seamless, and the communication is excellent.  Two enthusiastic thumbs up!  But back to that abundant produce thing – this past weekend I was faced with 6 big butternut squash – accumulated over time, but clearly I needed to get cracking on those bad-boys.  I’ve never made butternut squash soup, and when I polled the Semi-Sweet Facebook fans, they voted for me to whip up a batch.  I was lucky enough to have local onions, squash and apples, thanks to Shared Harvest.

This recipe, the second of two of Martha Stewart’s I made over the weekend, is delicious.  I’ll be honest and let you know that D. wasn’t a fan of this soup – but he did admit that “if [he] loved butternut squash, this would be awesome.”  So there you have it.  If you or people you love are squash-lovahs (as we say in Boston), then this is a goodie for you!

Apple & Butternut Squash Soup (originally from MarthaStewart.com)

Melt butter (or heat oil) in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

Puree in batches in a food processor or blender, or with an immersion blender (I LOVE my cheapy Braun I got years ago) until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with Greek yogurt if desired.

Serves 6.

Notes:  The soup can be made ahead of time and refrigerated up to 3 days – I think this tastes better days 2+ when the flavors have melded.  You can also freeze it, up to a month – so sock some away for “one of those nights” when nothing appeals and you just want something simple and healthy.  An open-faced grilled cheese sandwich and a small salad w/Dijon vinaigrette would be yummy on the side.

© 2010, Sarah. All rights reserved.

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1. Lentils With Butternut Squash & Walnuts
2. Slow-Cooker Spiced Butternut Squash and Lentil Stew
3. Roasted Vegetable Soup With Kale

When I first saw this recipe, I groaned.  Until I made this, I treated my soup pot a lot like my Crock-Pot – it was for dump-n-go meals.   No browning, no pre-cooking the ingredients.  Puleez.  But for whatever reason (not enough to do with my time?  nope, that’s not it.) I decided to try this crazy roasting the veggies thing, and let me tell you, it’s worth it.  Not in a “I will never again eat soup with veggies that aren’t pre-roasted” kinda way, but so good that I don’t begrudge the effort. 

This recipe is ripe for customization – add whatever you have kicking around your fridge – winter CSA time is coming, along with a deluge of root veggies.  Parsnips? Check!  Turnip?  Sure!  Kohlrabi?  Delicious.  Toss ‘em in there and turn your family onto a warm, veggie-licious winter meal (or several!).

Roasted Vegetable Soup With Kale (adapted from Simply Recipes)

Preheat oven to 400°. Line two rimmed baking sheets with aluminum foil. Arrange the squash in a single layer on one sheet.  Drizzle with olive oil, sprinkle with salt and pepper and stir gently to coat.  Add the carrots, onion, and garlic to the other sheet. Drizzle with more olive oil and sprinkle with salt and pepper and toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.

Cut the carrots into 1/2 inch pieces; set aside. Place the garlic cloves and the onion in a food processor; puree until almost smooth. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

Add the carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Serves six.  This can be made a day ahead of time, and in fact, I think it’s better left over!

© 2010, Sarah. All rights reserved.

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1. White Bean & Kale Soup
2. Caribbean Kale & Sweet Potato Soup
3. Kale, Kielbasa & Tortellini Soup

For cabbage

For fish

Preheat the oven to 350°F.  Lightly oil a 9×13-inch baking dish with canola oil and place cod in the dish.  Salt and pepper the cod and bake for about 15 minutes, or until the fish flakes easily with a fork.

Meanwhile, make the vinaigrette by puréeing all the vinaigrette ingredients in a blender/mini food processor until smooth.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add the cabbage and sauté until the cabbage wilts, about 5 minutes. Season with salt.

Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

Serves 4.

Note!  You can make the dressing 1 day ahead and refrigerate it, covered. Bring to room temperature before serving.  This would be awesome with tofu, too – just cut your extra-firm tofu into steaks, press to drain, and then fry in a little peanut oil ’til crispy on the outside.  Use the same frying pan as you use for the cabbage – when cabbage is done, transfer to a boil, wipe out the pan and fry up your tofu.  We had rice noodles on the side – plain for L. (really? plain rice noodles? gack.) and ours were drizzled with vinaigrette.  The vinaigrette’s good . . . . I bet you could think of 101 ways to use the stuff if you put your mind to it!

© 2010, Sarah. All rights reserved.

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1. Pan Seared Cod With Spinach, Snow Peas & Asian Sesame Vinaigrette
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3. What I’m Loving: 10.17.09