Crunchy Cabbage Salad with Peanut Ginger Dressing

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As much as I love September, it’s a hard month for blog recipes because it’s not exactly clear what season we’re in. Technically, it’s still summer. It’s generally still pretty hot outside (at least most days). I’m still living in tank tops and flip flops. Yet the word “September” connotes back to school clothes, leaves changing, colder mornings, and basically all things fall. Peaches and tomatoes are on their way out, but I can’t bring myself to post (or even make) apple or pumpkin recipes until after the autumn equinox, which is a whole six days away.  So in the meantime, I just haven’t posted anything.  But then I had my friend Julie’s “cole slaw” the other night, and I was newly inspired.  If this salad had to pick a season, it’s definitely fresh enough to pick summer – but it’s not trying too hard to be seasonal. It’s perfect for a mid-September barbecue, but truthfully you could make it anytime.

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Julie is one of those people who, anytime she makes something you know it’s going to be good. You know this because she is good at everything she does. My mom always says Julie would have been the perfect pioneer woman (as opposed to herself, or either of her daughters, who wouldn’t have lasted a week on the Oregon Trail – we can barely go camping). Julie has five kids (and three adorable grandsons!), and still goes to Barre five days a week and makes dinner for her husband every night. How many people do you know that make an actual meal every night? I can count them on one hand. For those of us who need a little inspiration to make dinner even a few nights a week, however, this is the perfect salad – serve it alongside grilled chicken or fish (double the dressing recipe and use it as a marinade or glaze) and tell yourself you could have been a pioneer woman after all.

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Although the veggies take a little time to chop, this salad could not be easier. I say “salad” rather than “cole slaw” (which might be it’s technical name) because I detest cole slaw – or at least what I think of when I think of cole slaw, which is limp, soggy cabbage with disgusting, mayonnaise-y dressing, usually out of a bag or from a BBQ place (some other things I hate: mayonnaise, salad from a bag, BBQ). This salad could not be further from that, though – all the veggies are crisp and fresh and the dressing is made up of delicious things like peanut butter and soy sauce (using tamari makes it gluten free) and fresh ginger – and not a drop of mayonnaise. So, I’m calling it a salad, and like I said, it’s super easy. Whisk together all dressing ingredients, chop and toss the veggies, and that’s it.

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One year ago: oatmeal coconut chocolate chip cookies

Salad, previously: couscouskale, soba noodle, arugula, cucumber melon, green bean

Cabbage Salad with Peanut Ginger Dressing, from my friend Julie

For the dressing:
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce or tamari
2 tablespoons minced fresh ginger
1 1/2 tablespoons minced fresh garlic

For the salad:
5 cups thinly sliced green cabbage (one large head will yield at least 5 cups)
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage (I had to search for this at the grocery store – it looks more like a head of lettuce)
2-3 bell peppers (I used one red, one orange and one yellow but you could use any color(s) you like), cut into matchstick-sized strips
2 medium carrots, peeled and cut into matchstick-sized strips
8 large green onions, cut into matchstick-sized strips
1/2 cup chopped cilantro

To make:
Combine all dressing ingredients in a large bowl and whisk until smooth and creamy. Let sit at room temperature for thirty minutes (or while you chop your veggies, which will take about that long). Add all sliced and chopped veggies into a large bowl and toss to combine. You’ll need to use the biggest bowl you have, as this makes a ton (you might want to cut the recipe in half if you aren’t feeding a crowd or don’t want leftovers).  Toss salad with dressing just before serving (only dress what you plan to use immediately; veggies and dressing will keep well in the fridge for a few days if you store them separately).

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Friday Faves

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{haystack rock ~ cannon beach, oregon}

Hello, Friday! I hope everyone had a wonderful short week, and is looking forward to a relaxing (and football-filled!) weekend. I’m excited for the first Husky home game tomorrow (even if it is EPSN’s “upset alert” of the weekend – yikes), and for a Sunday filled with lots of good fantasy matchups (since my Hawks already killed it last night). Some fun links for your lunch hour: 

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{quintessential food blogger “avocado toast” photo – just can’t help myself}

photo 2{daydreaming about my (future) hamptons beach house}

photo 2-11{french 76 at the whiskey bar}

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{coop’s first draft party – he was a little underwhelmed}

 

Ombré Tomato Bruschetta

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Happy September, everyone! Can you believe Labor Day has come and gone? It felt so early to me this year. I hope everyone had lovely and relaxing long weekends. And now we’re back in the grind, ugh. But on the bright side, in the words of the funniest person I follow on Instagram, “I was sad that summer was over. But I was happy that it was over for my enemies, too.” That made me laugh when I read that “chapter” in his book, and I laughed even harder when I saw it in my Instagram feed this morning (in between the seemingly endless “first day of preschool” pictures – not that we don’t all love the first day of preschool pictures!!).

Luckily, summer isn’t actually over quite yet, and we still have a few weeks of tomato season left.  This “recipe” (if you can even call it that) was on the cover of my Martha Stewart Living last July, and has literally been on my “to make” list since then. I’m not sure how or why it took me fourteen months to make it, as bruschetta is one of my summer staples, but for whatever reason (probably because I never had all of the right color tomatoes) it did.  I finally made it for a Labor Day BBQ last night and it was sooooooo delicious that I had to post it, even though it’s less of a “recipe” and more of exactly what it sounds like – tomatoes on grilled bread.  But with fresh ciabatta, ripe heirlooms, and good olive oil and salt, this is literally better than birthday cake.  

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There’s not much else I can tell you about this, except that I really hope you make it. My only notes would be: (1) I really do think quality of ingredients makes a difference here – fresh bread, ripe tomatoes, good olive oil and sea salt; and (2) don’t be scared of the raw garlic – I’m usually not a fan, but I’ve read so many recipes telling me to rub toast with garlic cloves that I just went for it and I feel like it added a necessary kick.  Aside from that, it’s all pretty self-explanitory.  This whole thing literally took me ten minutes, including toasting and slicing (and photographing!). It would be delicious with fresh mozzarella, although it doesn’t need it at all.  I thought the basil made it look pretty, but it would be fine without it – and that is saying something, as I think everything is better with basil. You don’t even need to do the ombré part if you don’t have the right colored tomatoes (except then it would just be plain bruschetta, which isn’t quite as fun). Basically what I’m saying is, we only have a few short weeks of summer left, let’s take advantage of them with ombré bruschetta, whatever way you want to do it. Just don’t wait fourteen months like me.

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Tomato Ombré on Grilled Bread, from Martha Stewart Living

1 loaf good rustic bread, such as Ciabatta
2 cloves garlic, split in half crosswise (I only needed one)
2-3 pounds ripe heirloom tomatoes, in a variety of colors
Good olive oil
Flaky sea salt, such as Maldon
Freshly ground black pepper
Fresh basil, for garnish (optional)

Slice loaf of bread in half lengthwise, and either grill on the barbecue (like Martha) or place under the broiler until toasty (like me). Rub the toasted (cut) side of the bread all over with the garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper.

Slice tomatoes as thin as possible. Drizzle any accumulated juices over the bread, and then arrange the tomatoes on top of the bread according to color.  Drizzle with a bit more olive oil and then sprinkle with salt and pepper (Martha gives you amounts of oil and salt and pepper to use, I just kind of eyeballed it).  Garnish with basil, if desired. Cut into wedges and serve.

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Friday Faves

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{Baby Coop, my all time favorite}

Happy Labor Day Weekend! Do you all have fun plans? I’m off to the beach and cannot wait.  This week was spent recovering from my cousin Clare’s wedding last weekend, which was absolutely gorgeous and so much fun. But between the whirlwind of activities (and late night afterparty around the campfire) and the heat wave we’ve been having, I’m ready for a little downtime and some cooler temps. Some fun links and pics to get you through these last few hours until the three day weekend (I hope everyone is leaving work early today!):

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{mini ice cream cone}

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{arcona eye serum – I’ve been using this am and pm with my opal and I think it’s working!}

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{sunrise in the columbia river gorge, scene of my cousin’s wedding last weekend}

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{Coop plus all of my cousins’ kiddos post-wedding last weekend – can you stand the cuteness?}

Peach and Crème Fraîche Pie

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I had a lot of things on my to do list this summer, and as per usual most of them (namely, my golf game, my tan, and my trip to the Hamptons) didn’t happen. But a few did, and happily one of those was to finally make Martha Stewart’s peach and crème fraîche pie. I saw this pie in her magazine years ago but never really had an excuse to make it – who makes pies, after all, besides grandmothers? Crisps and cobblers and just plain peaches with ice cream are so much easier. But the peach dumplings I made last year were such a hit that I thought maybe this summer I should try the pie.  And since we only have a few days left in August, which we all know is the month for peaches, I made it this past weekend. 

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Aside from the crust, this pie is so easy to throw together (although come to think of it, aside from the crust, so is every pie). I actually planned to use a store bought crust, but if you can believe it Whole Foods appears to only sell puff pastry, no frozen pie dough. Ugh. So my “quick dessert” that I planned to throw together in twenty minutes ended up taking the better part of an afternoon, but it was so yummy it was worth it. Simply peel and quarter your peaches and toss them with sugar and a little salt, mix together a quick crumble topping and then (once your crust is ready) you can assemble the pie in about five minutes.  When I searched google for this recipe, I found that Smitten Kitchen had beat me to it (even when I don’t intentionally blog her recipes, I still end up blogging her recipes – sorry Deb!).  In her notes she mentioned that the pie could use a little additional sugar, so when Martha told me to toss my peaches with two tablespoons granulated sugar, I added two tablespoons brown sugar as well.  I also added a little cinnamon to both the peaches and the crumble – not enough to detract from the simplicity of the pie, but just a pinch to spice it up a bit (literally, hehe).  There’s just something about the peach-brown sugar-cinnamon combo that is hard to beat.

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My only note to this recipe (aside from the brown sugar and cinnamon, and my subtle hint to use frozen pie crust) would be to use a “pie shield” to keep the crust from getting too dark.  I’ve seen these in the baking section at Met Market a hundred times and thought they must be a total gimmick – but I made the mistake of walking to the coffee shop while my pie was in the oven and came back to a VERY toasty looking crust.  I tried to cover the edges with tin foil for the last few minutes of baking time, but it was too late.  It still tasted fine, but I was pretty sad – at least, until I noticed that Deb’s and even Martha’s crusts looked pretty dang brown (and Martha even tells you to cover your crust).  This might be less of an issue if you didn’t par bake, but just FYI.

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Yum yummy yum.  The peaches and cream bake together into such a delicious custard, with the crumble adding a little crunch.  I served this on Sunday night after a long wedding weekend, and it was met with unanimously rave reviews. Everyone gobbled it up so fast I didn’t even have time to take a picture once it was all sliced up (it looked so pretty on the inside), which I think gives me an excuse to make it again – only this time, with a frozen crust. Just call me Grandma! 

Peaches, previously: dumplings with bourbon hard sauce, shortcakes

One year ago: pesto, two ways (and one is kale!)

Peach and Crème Fraîche Pie, from Martha Stewart Living

For the crust (you could use any crust you like, including store bought, but I’m going to give you Martha’s pâte sucrée recipe):
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/8 tablespoon salt
1/2 cup (1 stick) butter, cold, cut into pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water, plus more if needed

For the streusel: 
1/4 cup powdered sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
Pinch of cinnamon (optional)
1/4 cup (1/2 stick) butter, cold, cut into pieces

For the filling: 
4-5 medium ripe yellow peaches, pitted and quartered (I peeled mine)
2 tablespoons granulated sugar
2 tablespoons brown sugar
Pinch of cinnamon (optional)
Pinch of salt
5 tablespoons crème fraîche (I used a little more)

Directions:

Crust: pulse flour, sugar, and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. Add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour, or up to two days.

On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to one inch, fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.

Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.

While the crust is baking, prepare streusel and filling.

Streusel: sift together sugar, flour, baking powder, salt, and cinnamon (if using) in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. 

Filling: put peach quarters in a medium bowl and sprinkle with sugars and salt; gently toss to coat.

Put pie together: once the crust has cooled a bit, spread two tablespoons crème fraîche onto the bottom of the crust and sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining three (or more) tablespoons crème fraîche. Sprinkle with remaining streusel.

Bake pie: at 375 degrees until bubbling and golden brown, about 50 minutes. Cover edge of crust with foil if it’s browning too quickly. Let cool on a wire rack 15 minutes. Serve warm, cold, or at room temperature.

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Lentils with Mint and Feta

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Last summer I posted the recipe for what used to be my favorite Pasta and Co. summer salad.  It was probably the most popular recipe I’ve blogged, at least based on the number of people who told me they actually made it afterwards. And it’s still my sister’s favorite, which reminds me, I need to make it for her as a new baby dinner.  But a couple weeks ago, I was in charge of another new baby dinner and, having completely run out of time to make the salad myself, popped into Pasta and Co. to pick some of theirs up. Unfortunately for me, the couscous was sold out, so I picked up some turkey meatballs, green beans, and a couple different salads that caught my eye, including the lentil salad above. It doesn’t look pretty, but please believe me when I tell you it was the most delicious salad I’ve ever had. So good, in fact, that I had to make it myself the first chance I got – and I haven’t made the couscous salad since. 

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Unfortunately, unlike the couscous salad, the lentil recipe isn’t published in any of the Pasta and Co. cookbooks, so I kind of had to make it up.  Going off of the list of ingredients (so glad I had the foresight to take a picture!), I figured all I had to do was cook some lentils, add red pepper and onion, and then of course feta and mint.  Although I make lentil soup about once a week from October-April, I’ve never actually cooked just plain lentils. And while it’s not hard, I did learn the hard way that they can get really mushy if overcooked.  This salad isn’t the prettiest to look at to begin with, but cooking my lentils an extra half hour or so probably didn’t help.  Trader Joe’s sells lentils already cooked, so you could go that route and save yourself a step.  The mushy lentils were still delicious though – I could have eaten them like soup.

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Aside from figuring out how to cook lentils, this salad is a breeze to throw together. You probably don’t need to “pickle” the onion, but I did as I’m not a fan of raw onions, and I just happened to remember doing so from this recipe (which I should probably make for B&B one of these days!). If you do want to pickle your onion, do so as soon as you get the lentils simmering, and then it will be ready by the time the lentils are finished. Aside from that, it just takes a little chopping and tossing and you’re good to go.  I attempted to write an actual “recipe” but you can pretty much add more or less of anything, to taste.  A lot of people will tell you you need three parts oil to one part vinegar for a true vinaigrette, but I like to start with half and half and then adjust to taste. 

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I told you it wasn’t pretty…but it tastes so good! 

Lentils, previouslysoup (also from Pasta and Co.)

One year ago: cream of fresh tomato soup

Lentil Salad with Feta and Mint, adapted from Pasta and Co. 

Ingredients:
2 cups green lentils (brown would work fine too)
Chicken stock and white wine, for cooking lentils (optional – see your lentil packaging instructions for amounts.  I cooked 2 cups lentils in 2 1/2 cups broth and 1/2 cup of white wine, for a ration of 2.5 cups liquid to 1 cup lentils)
2 red bell peppers, finely diced
1 small or 1/2 large red onion, finely diced
1/2 cup feta, crumbled (or more to taste)
Large handful mint, chopped or torn into pieces (the more mint, the better)
Olive oil
Red wine vinegar
1-2 cloves garlic
Salt and pepper
1 teaspoon granulated sugar (for onion marinade, optional)

For the lentils:
Cook according to package instructions. The Trader Joe’s brand I used had me simmer mine with chicken broth, white wine, salt, and pepper for 35-40 minutes “or until liquid is absorbed.” The liquid was nowhere near absorbed after 40 minutes, so I ended up cooking the lentils for over an hour and they turned to mush – other recipes I’ve seen tell you to drain the liquid after the stated cooking time, which I’ll do next time in an effort to keep my lentils intact.

For the pickled red onion:
In a small bowl (or tupperware with a lid), whisk together two tablespoons vinegar, two tablespoons water, one teaspoon salt, and one teaspoon sugar, until sugar is dissolved. Add diced onion and toss to coat. The liquid won’t cover the onions entirely but that’s ok. If you have a tuperware with a lid, you can shake it occasionally if you want, but it’s not necessary. Let the onions marinate in the fridge for half an hour (less time is fine but 30 minutes or longer is ideal).

For the vinaigrette: 
Whisk together equal parts olive oil and red wine vinegar (I used 2-3 tablespoons each) with 1-2 cloves minced garlic (depending on how much garlic you like).  Add salt and pepper to taste.

For the salad:
Add red onion (with brine), red pepper, mint, and feta to lentils and stir to combine.  Toss with vinaigrette and add more oil, vinegar, salt and/or pepper to taste. Let chill and serve cold or at room temperature. Garnish with more mint, if desired.

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Dark Chocolate Chunk Zucchini Bread

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Happy stormy Wednesday, friends! Can you believe this weather? The cool(er) temps were a nice reprieve for a day, but two days (or three, per the forecast) is just too much! Although it’s hard to complain about the weather when (a) we’ve had such a gorgeous summer so far, and (b) we have way more important things to talk about, like zucchini bread with chocolate chunks, or my new baby nephew.

When we last met, I was impatiently waiting for Baby P’s arrival.  Anticipating that things might be a little busy once he got here, I had a week’s worth of blog posts drafted and ready to go – all I had to do was hit publish.  But then he was born, and I fell head over heels in love and forgot I had a blog. Or a gym membership, or a blow dryer, for that matter.  All I want to do is hang out with Cooper. But since I would hate for those blog posts to go to waste, there are a lot of B&B treats heading to your inbox in the coming weeks: lentil salad, tomato tart, peach pie…..get excited.

First, though, zucchini bread.  August is the month for zucchini, and when you buy five at the farmers market and it turns out you only need one or two (for a galette or a tart or perhaps even something that doesn’t involve pie crust), zucchini bread is the perfect way to use up the rest. I had developed a nasty banana bread habit before zucchini season rolled around, but luckily this recipe has cured me of it.

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Zucchini bread always makes me think of two people, my uncle Rich and my friend Courteney. We have a “family cookbook” in my family, and the zucchini bread recipe in the cookbook is called “Uncle Rich’s Zucchini Bread.” I can’t remember if Uncle Rich actually makes zucchini bread, or if the cookbook publisher (yours truly) was in a rush to assign everyone a recipe and just put his name on something random (I’m pretty sure it’s the former, but I couldn’t swear to it). Regardless, zucchini bread now makes me think of Uncle Rich. And it also makes me think of Courteney, who is always asking me for the recipe for “Uncle Rich’s Zucchini Bread.”

This is one of those great recipes where you can literally just dump everything in one bowl and stir. Counting your food processor or grater, that’s only two dishes to wash. The cake comes out of the oven crunchy at the edges but with a delicate and not-too-sweet crumb, and then of course the dark chocolate chunks.  I had intended for this to be chocolate chip banana bread, but the Whole Foods baking aisle leaves a lot to be desired and I couldn’t find the chips I wanted – so I went with chunks and I’m so glad I did. It’s still a cake-y type bread, but the zucchini does a lot to alleviate the guilt (and there isn’t that much chocolate). The recipe yields two loaves (or in my case, one regular loaf and two mini loaves) and freezes well, so you can have one now and save one for later. I divided mine between a cousin who has a new baby and a friend recovering from surgery, and it was the perfect treat to wrap in foil and store in their freezers. But it would also be the perfect thing to make and eat yourself on a gray and thunderstorm-y August Wednesday, or to bring over as an excuse to visit your new baby nephew.  Lots of options for us. 

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Zucchini, previously: ricotta galette, carrot muffinssummer squash tart

One year ago: peach dumplings with bourbon hard sauce (one of my top two most popular B&B recipes, at least in terms of how many people told me they made them and loved them), and can we just relive for a moment the best party I ever threw?

Dark Chocolate Chunk Zucchini Bread (adapted from a variety of zucchini bread recipes)

Yield: two loaves, or four mini loaves (or in this case, one regular loaf and two mini)

Ingredients:
3 eggs
1 cup oil (vegetable, olive, or coconut)
2 cups dark brown sugar, packed
2 heaping cups grated, raw, unpeeled zucchini
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 cup dark chocolate chunks (or any chocolate chunk or chip of your choice)
1/2 cup chopped walnuts or pecans, optional

Directions:
Preheat oven to 350 degrees F. Grease and flour two loaf pans or four mini loaf pans (I like to spray with “PAM for baking“). Crack your eggs into a large bowl and whisk until smooth. Add oil, sugar, and zucchini; mix well. Add vanilla. Stir in flour, salt, baking soda, baking powder, and spices. Fold in chocolate chunks (and nuts if using). Pour into loaf pans and bake for one hour (mini loaf pans will take about 45 minutes). Remove from pans and cool on wire rack.

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