MVK’s Recipes for Autumn

sabattical
After much thought in the past few months about where my food writing is going and what I would like to do with it in the future, I’ve decided to take a pause from writing for a few months. At first I thought I only had an either/or, just two decisions, either keep writing or stop completely. But on a long walk last week I realized I can make my own rules and stop writing temporarily. Five years are a very long time to keep my creative juices flowing week after week and I’ve started to feel like I’ve been uncreative in both my cooking and writing. I know whenever I start to feel this way about anything, I know I need to take a step back and reassess.  

That said, I’ll miss writing about my favorite season and holiday, but I have collected some of my favorite autumn recipes to get you through the next few months, plus tips for Thanksgiving Day! And on Sunday, I will be toasting my favorite city in the world with a Perfect Manhattan.

May your autumn be happy, peaceful, and full of the bounty of this glorious season!

Love,
Chris

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Soups and Stews
Check out the farmer’s market and pick up some vegetables for my Late Summer Vegetable Soup.
Whenever I need some comfort, I make a pot of my Hungarian Mushroom Soup.
A delicious vegan meal, Autumn Red Curry Stew.

Main Dishes
This is one of my favorite chicken recipes, Chicken Stew with Old South Buttermilk Biscuits.
And another favorite chicken recipe, Braised Chicken with White Beans and Olives.
This recipe for macaroni and cheese is healthy and one pan!

Side Dishes
Although I love summer cooking, I admit I’m excited about root vegetables. Here are some of my favorite roasted roots recipes.
Fall means apples. Make some homemade applesauce!
I make this recipe for Roasted Delicata Squash all winter long!
Instead of the usual lettuce for salads, try my recipe for Autumn Kale Salad instead.

Sweets
My mom’s recipe for pumpkin bread.
Make these popular miniature Halloween cookies!
My go-to gingerbread recipe, courtesy of Lynne Rossetto Kasper of NPR’s “The Splendid Table.”

Since I’ve cooked Thanksgiving dinner for years, I’ve collected several tips each year to make the day a bit easier. And here are two recipes for the best rolls in the world that I’ve made for the holiday!
Astor House Rolls
Flaky Dinner Rolls

Grilled Salmon with White Beans and Arugula Salad Plus MVK’s *Like* of the Week

I don’t have much to say about this recipe except it is absolutely perfect for this time of year! Salmon almost begs to be grilled and with a quick side salad, it’s fancy enough to serve to guests and is a superfast meal you can make in 20 minutes!

Since you already have some greens, you could serve some warmed bread as a side or some freshly sliced tomatoes with some torn fresh basil and a dribble of olive oil and your favorite vinegar. Dessert can be some fresh berries with cream.

Can you tell I love cooking and eating this time of year? 🙂

salmon

Grilled Salmon with White Beans and Arugula Salad
This recipe first appeared in the June 2016 issue of Cooking Light magazine.

1 tablespoon chopped capers, rinsed and drained
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon minced fresh garlic
1/8 teaspoon ground red pepper
1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
Cooking spray
4 (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
4 cups loosely packed arugula
1/2 cup thinly sliced red onion

1. Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.

2. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.

4. Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.

peaches

(Photo by Andar Sawyers for the New York Times)

MVK’s *Like* of the Week: When is Peach Season?
I read this recent article in the New York Times with interest. Peaches are one of my favorite summertime fruits, along with red raspberries and local strawberries, but often I find they are either mealy or just never ripen. A good peach is hard to find! The article discusses the fruit’s season with experts and clears up the mystery a little bit. (Psst, for those of us in the Northeast, buy and eat them after July 4th!)

 

Summertime Holiday Dishes Plus MVK’s Food News of the Week

Note, apologies for the advance unedited piece you may have received on Monday; I’ve been having some troubles with my host and it sent instead of saved!  

I wish every morning this could be my view at breakfast.

I wish this could be my view at breakfast every morning! My view from the top of Mount Abraham.

“In the summertime when the weather is hot
You can stretch right up and touch the sky.”

“In the Summertime,” by Jerry Mungo

The first two lines of this old chestnut have been an earworm for the past two weeks or so. Long sunny days with the light going well past nine, and starting around 4:30 a.m., have me out and about well before my usual early rising time and sometimes well past my bedtime. No matter, this time is fleeting and I know in just a few short weeks I’ll start to notice the time change and that it’s no longer a bright light that wakens me.

That said, it’s almost Fourth of July weekend, which for some marks the start of summer. This is one of those golden years where the holiday is bumped with a weekend, so we don’t have the odd middle-of-the-week day off. I always find this time of year as one with family and friend gatherings, summer guests, picnics, and lots of opportunity to feed a crowd. So this week I’m recycling a favorite idea and bringing you some past suggestions for summer eating and hosting!

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Miscellaneous and Appetizers

Jordan Marsh’s Blueberry Muffins
If you have some fresh blueberries, these are delicious and easy.

Meditteranean Kebobs
My go-to dish for potlucks.

Black Bean Hummus with Queso Fresco
I took this once to a dinner party and I ended up eating most of it! It’s SO good!

Kale Chips
Healthier than potato chips!

Soups and Main Dishes

Julia Child’s Vichyssoise
I’m not one for summer soups, but I do love this one.

Summer Minestrone Soup
A great soup with summertime vegetables.

Zucchini and Red Pepper Frittata
Eggs are a real lifesaver for dinner on summer evenings.

Marinated Grilled Chicken Legs
These are great hot off the grill or cold.

Marinated London Broil
Mmm…

Salads

Israeli Couscous “Tabbouleh”
A fun spin on an old favorite.

MVK’s Nicoise Salad
My take on this classic French summer meal.

Szechuan Cucumbers
No guilt if you eat the whole bowl!

Red White and Blue Salad
A fun salad for the holiday!

Asian Green Bean Salad 
A great vegetarian dish with an Asian twist.

Cavatappi Salad with Tuna and Olives
A delicious heart-healthy pasta salad.

Desserts

Strawberry Shortcake
It’s not summer without having this for dinner one night.

Old Fashioned Blueberry-Maple Pie
A Vermont spin on an old fashioned favorite.

pepsiMVK’s Food News of the Week: This is How Much Celebrities are Paid to Endorse Unhealthy Foods
I recently read this article about how much celebrities are paid to endorse certain foods, mainly soda and fast food. I was surprised and also saddened. If you can believe it (I can’t), Beyoncé was paid $50 million (yes, you read correctly) to promote Pepsi products! You can read the article by clicking here.

Spicy Black Bean and Corn Salad Plus MVK’s *Like* of the Week

It was a picture perfect morning for an early kayak ride!

It was a beautiful morning for an early kayak ride!

‘Tis the season of temperatures in the 80s and the sunset being around 8:30 p.m. Which means I want to take advantage of every second I can when I get out of work to be outdoors. And which also means dinners are late. Very late. While exercising, I create recipes in my head with items I have in the fridge and the cupboards so I can make a quick meal because I’ll be famished when I walk in the door. (This is how I get through a hike–thinking of food!) This salad is one such creation; I wanted something healthy, of course tasty, but one that I call a “dump it” salad, throw everything in a big bowl, toss and serve.

I’m a big advocate for canned beans, especially this time of year. Even though I prefer to cook my own dried beans, it’s definitely less expensive but more time-consuming, I find I don’t spend as much time in the kitchen as I do in the winter; having a few cans on hand for quick meals like this are a life saver. I measured out two cups of frozen corn to defrost for a couple of hours. When I got home, I took my big mixing bowl and started to add what I had in the fridge and cupboard. I didn’t have enough lime for a quarter cup, so I added some lemon juice. If you don’t have both herbs, you can use just one. And of course, there are substitutes galore: red pepper in place of the tomatoes, scallions in place of the red onion, cucumber in place of zucchini. Or add some protein; I was thinking cooked chicken or grilled shrimp would be good, or even some quinoa or another grain. I served it with grilled chicken sausages and it was fantastic. And of course, if your palate isn’t one for spicy foods, omit the cayenne entirely; just a tiny bit goes a really long way!

This dish makes close to four cups, which I thought was plenty enough for dinner for two and at least lunch the next day. Until I heard the Eater of the House, who went for seconds (or was it thirds?) ask if he could have the rest of the salad! “I wouldn’t eat so much if your food wasn’t so good!” I guess that’s a rousing endorsement for this recipe!

black bean sal 

Spicy Black Bean and Corn Salad
This recipe can easily be doubled for a summertime potluck!

2 cups, defrosted corn
1 can black beans, rinsed
1 cup grape tomatoes, halved
2 Tablespoon diced red onion or shallots
1 small zucchini, diced
Chopped fresh basil and cilantro (2 Tablespoons each)
½ avocado, diced
¼ cup fresh lime juice or lime and lemon juice
A dash of cayenne or a bit of chopped jalapeno (optional)
Salt and pepper to taste

In advance of cooking, defrost the corn until thawed (at least two hours). Add to large mixing bowl, and add the remaining ingredients (through lime juice). Add cayenne, if using, and salt and pepper.

coloring bookkMVK’s *Like* of the Week: A Coloring Book for People Who Like Food
The biggest things these days in bookshops aren’t the books themselves, it is coloring books for adults! While I myself haven’t gotten into this craze (I like to read too much to spend time coloring), this one did spark my interest, a book for people who like food! Edible Paradise is just that, pictures of lots of fruits and vegetables that you color! I don’t know if this will make me put my book down and pick up a coloring pencil or pen, but it might! You can read more about it here.

Solo Dinner: Greens, Eggs, and Ham (Optional) Plus MVK’s *Like* of the Week

The sky was absolutely breathtaking the other night on my walk.

The sky was absolutely breathtaking the other evening.

I’m a solo gal this month while the Eater of the House is out of town, which means ME meals, dinners that include some of my favorite foods (eggplant!) and that I can eat when I finally get around to making dinner (8:45 anyone?).

So in honor of St. Patrick’s Day and that spring has finally sprung, I thought I’d bring back one of my favorite dinners which requires no recipe and can be prepped in advance so everything is ready to go when you get home! Also a plus, a salad supper is forgiving to the waistline; summer is coming and you want to be sure you fit into your wardrobe!

I love tender lettuces for this salad, such as butter lettuce or a mesclun mix. When you are home and are doing other things, fill a saucepan with water and boil up some eggs. They require no watching and can cook for as long as you want and they’re also a great snack. The ham in this recipe is the beloved bacon. When I buy a package, I’ll divide it into two strip portions and wrap each individually for recipes such as this. Topped with a tangy mustard vinaigrette, this salad is great served with a nice piece of bread and a crisp white wine and will feed the dream that summer is on its way!

salad
Greens, Eggs, and Ham (Optional)
Vegetarians, leave off the bacon and add crunchy bits (croutons, radishes, carrots) or some nice beans (garbonzos would be tasty). 

One salad bowl of greens (lettuce, spring or mesclun mix)
One hard-boiled egg
3 Tablespoons bacon, cooked and diced

Mustard Vinaigrette
3 Tablespoons extra virgin olive oil
2 Tablespoons vinegar (your favorite)
1 teaspoon Dijon mustard
A little bit of minced shallot, optional

Whisk together with a little bit of salt and pepper.

BLOGFODMAPPICMVK’s *Like* of the Week: FOD What?
Despite loving to cook (and eat!), I have lived a life with an occasional distressed GI system. Upon a recent visit to my doctor, she has me now following the FODMAP eating plan for the next couple of months. I thought I knew every diet out there, but this was completely new to me. FODMAPS are carbs found in foods that have been found to be difficult to digest or absorb well. So the thought is by eliminating these foods from your diet, you are giving your intestinal track a well deserved break, where upon foods can be introduced (or not) after a period of rest.

No gluten, very little dairy, and a do and don’t eat list of fruits and vegetables. I’ve gone back to reading labels (just because it’s GF doesn’t mean I can eat it) and with a returned focus of eating real food. I was happy to see I can still have my tea, wine, and vodka (yay!), almost every kind of meat and fish (yippee!), but that I can’t have onions or garlic (boo!). That is the hardest, so I’ve been trying to find ways to flavor food without my two favorite alliums. (One tip was to saute them in oil and then remove so you have the flavor. I haven’t tried that yet, but I will!)

This is still a relatively new plan, so doctors are always learning new things and the lists are always changing. You can read about the FODMAP eating plan by clicking here, and I find Boston-based nutritionist Kate Scarlata has a lot of helpful tips, too. And of course, don’t start any diet without talking to your doctor first!

End (or Begin) the Year on a Healthy Note: Lemon-Herb White Bean and Kale Salad Plus MVK’s *Like* of the Week

spoon
I can’t believe we are at the end of the year! Last New Year’s is still so vivid in my mind, but now we’re saying goodbye to 2015 and hello to 2016! This year brought challenges and opportunities (making a pie for a movie!), crossing Bonnie Slotnick’s cookbook store off my bucket list, and learning more and more about food, nutrition, and cooking. I’m ready to see what the new year will bring.

And no doubt it will bring more healthy cooking and eating. After a few days of out of the ordinary food, I really wanted a healthy salad. And I hit the jackpot with this one: kale, white beans, a flavorful vinaigrette. It was perfect!

This salad would be perfect on its own as a main dish for lunch or dinner, but will work equally well as a side dish at dinner. Easy to assemble, you can serve it warm (which I did) or chilled (like I had for leftovers) and both are equally tasty. If you wanted to add a little grated cheese or a few pieces of chicken, the salad will only get better.

The Lacinato (or dinosaur) kale at the coop was flimsy and had about three stalks in each bunch, so I decided to go with plain curly, and chopped, you’ll never know the difference. And instead of cannellini beans, I opted for the nondescript “small white beans,” that were just right.

New Year’s will of course include my Good Luck Peas for lunch, with hopes that it brings good luck for the coming year. And as we close the year, my fourth as the author of this blog, I will raise my glass to my readers from near and far tomorrow evening and bid you a Happy New Year! May you find light and love in the coming year!

Happy Cooking!

salad
Lemon-Herb White Bean and Kale Salad
This recipe first appeared in the December 2015 issue of Cooking Light magazine. 

3 tablespoons olive oil, divided
4 cups thinly sliced Lacinato kale
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.

2. Combine remaining 7 teaspoons oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over kale mixture. Serve warm or chilled.

MVK’s *Like* of the Week: 15 Ways to Shop Smarter

shoppingI am always looking for ways to save money on food for my household, as it is one of the largest bills each month. Thekitchen.com created this list of past articles that is a great start for your new year! You can read the article by clicking here. Happy Savings!

Italian Chickpea Salad Plus the Endorsement of the Week

Don’t have time to make dinner? Too hot outside? All of the above? This recipe will fit both of these scenarios. All you need is a can of beans, some veggies, olives, basil, and some dressing and you are well on your way to supper! And trust me, this takes about 15 minutes to put together!

I play trivia every Tuesday night (don’t ask how my team “Loose Lips” does; while we are usually at the bottom of the leader board, we always have lots of fun) and on these evenings, if I don’t eat in town, I end up eating when I get home close to 9 p.m. And even I don’t want to fix something for dinner that late, so it tends to be an egg, some cereal, or a glass of milk before I head up to bed. A couple of weeks ago, I started to feel this was bad nutrition; I really needed to eat a light dinner. I had in my mind a bean salad with a tangy vinaigrette would be a simple and healthy dish to serve on top of some greens. So before I headed out the door, I created this dish that was ready to eat when I got home!

Leaving it in the fridge for an hour or two to let the flavors marry is perfect, but you can also eat it right away. If you serve later, add the basil right before serving. I’ve made this with sweet onions in place of the shallots, and black olives in place of kalamatas, it’s all good. Whatever you have on hand (or don’t) will work. Add extra cucumber if you don’t have the tomatoes, or vice versa. And if you don’t have basil, fresh oregano would be a lovely alternative. Substitute white beans or another light bean if that’s what you have in the cupboard. And while this salad is vegan and gluten-free, I don’t think adding some tuna packed in olive oil is such a bad idea. Or some crumbled feta or ricotta salata cheese. It will all taste delicious!

Happy Eating!

italian beanItalian Chickpea Salad

I realized after I started working on the ingredients for this salad that it is reminiscent to one I posted last summer, Cucumber and Tomato Salad with Chickpeas, with a few additions and subtractions. Either salad is a quick and nutritious meal, whether it’s for lunch or dinner!

1 can chickpeas, drained and rinsed, or roughly 2 ½ cups
2 small tomatoes, diced
1 cucumber, peeled, cut horizontally, seeded, and roughly chopped
¼ cup chopped kalamata olives
1-2 TBS finely chopped fresh basil

Dressing

1 tablespoon finely minced shallot
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

In a mixing bowl, add the chickpeas, tomatoes, cucumber, and olives. In a small bowl, whisk the oil, vinegar, mustard, and shallots. Add to the chickpea mixture and toss gently. Add the basil before serving if you’re letting it sit for a couple of hours. Or eat immediately.

MVK’s Endorsement of the Week: Picnic in Provence, a Memoir in Recipes by Elizabeth Bard

provenceIn 2011, it was just dumb luck that I came across Elizabeth Bard’s first food memoir, Lunch in Paris, A Love Story with Recipes, while I was perusing the food memoir section at a bookstore. A story of living in Paris, meeting the man of your dreams, it was a truly fun story and one of the better food memoirs I’ve read. So imagine my delight when I was in the same section of the same bookstore (the Northshire in Manchester, Vermont. It has the BEST food memoir selection I’ve ever seen!) to find that Bard has continued writing and has moved to Provence!

Picnic in Provence, a Memoir in Recipes is a true delight. Now married to Gwendal and in tow with tiny Alexandre, Bard retells the story of finding the small town of Céreste in the heart of Provence, where she and her family move into the home of poet René Charr. Now she’s not a visitor, she is entrenched in day-to-day village life. And what I liked about this is Bard shows us life in another country as well as her vulnerable side; as a new mother, she writes about her questions and fears with her son when it appears he prefers his father to her. The back and forth of should she give up her U.S. citizenship to become a French citizen? (She does.) What it’s like to be an American living in a country where there is a certain “style,” ie. French women don’t get fat. One of my favorite chapters was when her friend, Courtney, visited. A woman who suffered from bulimia and binge-eating, Bard turns to look at her own eating habits and those of France vs. the U. S. “A French diet is a balancing act. If you eat a little extra dessert at dinner, you have a bowl of soup or a plate of steamed vegetables the next day for lunch. I call it the quiet diet. It’s nobody’s business but mine.”

Throughout it all, Bard gives us mouth-watering recipes and food descriptions. “There’s something a little greedy about roasted tomatoes. Slick with olive oil and mellowed with garlic, pulpy like a supermarket romance novel, they are my attempt at pleasure hoarding. I want to be able to peek into the freezer in December and know I can use this spark of sunshine to light up a winter pasta sauce or guarantee a sensational base for braised veal shank or white beans.” (I’ll be doing that this summer.) French cooking isn’t about fancy cooking with sauces, most of it is simple, local, fresh food since you go to the market regularly throughout the week. White Beans with Tomatoes and Herbs, Zucchini Gratin, Lentil and Sausage Stew, Arugula Salad with Chicken, Fresh Figs, and Avocado, Mulled Wine Roasted Plums. (Is your mouth watering yet?)

I won’t spoil the ending for you like the book jacket did for me (grrr), but I have a feeling in the next few years I will find yet another chapter in Bard’s food life on the shelf of a bookstore. If I’m lucky enough.