Summer of Salad

I've been hitting the farmers markets hard this summer. It's now a twice a week habit due to the Wednesday market that I discovered in the Castro. It's a tiny market, only a block long with about 15 vendors at most, so for me, that's perfect. I can be in and out in 10 minutes, depending on what I am looking for. There is one cheese vendor who had tastes of this delicious feta, which I finally bought after a couple of weeks of just tasting it when I walked by. It tastes so salty on its own, but in a salad it gives that perfect tang.

Today's lunch salad consisted of spinach, raw corn (shaved off of the cobb right before composing the salad), tomatoes, cucumber, red onion, and some leftover Israeli couscous from earlier in the week. This would be an easy one to add some cooked chicken to, but it's very satisfying as is, with just a few splashes of olive oil and red wine vinegar, salt and pepper.

One of the many cool things about the farmers market, is that you are assured of eating what is seasonal. For example, stone fruits were in abundance, like this incredible peach from Frog Hollow Farms, but there were no apples or broccoli imported from somewhere where they can grow them or from hothouses. And while it may be more expensive than going to your neighborhood grocery store chain, you are assured that each piece of produce will taste great. And if you know it's going to taste great, you are more likely to eat it than forget about it and end up throwing it away at the end of the week. And I consider that to be a savings in the end.

Bringing out the Natural Sweetness

It's funny how often I discover new recipes because I have to use up something that is at its expiration date. I had a big container of sugar plum tomatoes that were just starting to show wrinkles, but tasted fine. I decided to slow roast them and make something that I could have with eggs for a simple, healthy and comforting Sunday supper. It has been raining most of the day, and somehow I crave acidic foods with loads of Vitamin C during this kind of weather, like oranges and tomatoes.

Slow roasting brings out the natural sugars in the tomatoes, which are wonderfully sweet to begin with. The minced garlic becomes chewy and so fragrant, but does not burn. At the end, I threw in a little bit of Parmesan cheese for texture, as the original recipe was meant to be used on bruschetta. Great with soft scrambled eggs and a mixed green salad with balsamic vinaigrette.

Oven Roasted Sugar Plum Tomatoes

• 2-3 pints sugar plum tomatoes or grape tomatoes
• 1 T. olive oil
• 3 cloves garlic, minced
• 1/2 t. salt
• 1/2 t. pepper
• 1 t. red wine vinegar
• 1/2 t. dried basil, or fresh basil, chopped
• 1 - 2 t. grated Parmesan cheese

Pre-heat oven to 325 degrees

Combine tomatoes, olive oil, salt and pepper

Spread on a baking sheet lined with foil

Roast in the oven for 45-55 min

Allow to cool

Toss with vinegar, basil, and cheese

These Are a Few of My Favorite Things

Bread. Pasta. Cake. Cookies. Potatoes. Rice. Ice Cream.

And I am not eating them right now.

Cutting back on complex carbs is really tough, especially for someone like me, who really really loves them. But what I don't love is that zombie feeling that they give me, the addict-like trance they put me in, like when I am eating toast for breakfast and thinking about what cookies I am going to bake later that same day.

So what have I been eating? A lot of protein and vegetables. Oh, but don't think I am suffering. "Dieting" is not really in my vocabulary. Here are a few examples of how I am eating well, but staying within my guidelines:

This is Oven "Fried" Chicken. Chicken legs dredged in beaten egg, then coated in a mixture of Parmesan cheese, salt, pepper, onion powder, and garlic powder (I shake up the egg coated legs with the dry ingredients in a Ziploc, like Shake n Bake). Baked in the oven at 400 degrees for about 40 minutes. The result is a juicy leg with a crispy crust, and none of the carbs. Very tasty, easy, and economical, too.

This is an afternoon snack. When I am craving a between meals bite, I need some crunch. Sometimes I have celery sticks with sunflower nut butter, but my favorite is celery sticks with cream cheese and cured meats.

Lunch is salad, salad and more salad. I usually make them myself, but this is from a deli. It's a simple mix of lettuce, grilled chicken, pears, and blue cheese, with a light vinaigrette.

I get really sick of meat really quickly, so last night I made a delicious salmon steak with baby broccoli. The salmon roasts at 500 degrees for about 10-15 minutes, and is then finished with a Meyer Lemon vinaigrette and some spring onions. Delicious - and the 2nd piece that I didn't eat became a delicious cold salmon salad the next day.

Uncured beef bacon. I love bacon, but sometimes with pig bacon, all that fat makes my insides feel like they are coated with glue. I recently discovered beef bacon, which has a taste similar to brisket or pastrami, and not nearly as much fat. In fact, you have to use a little bit of oil in the pan to cook it. I usually have it with eggs. I am eating a lot of eggs right now.

Cottage cheese and fruit. This is essential in keeping me on track. I sometimes eat it in the morning instead of sugar-laden yogurt and cereal (ah Dorset, *sniff*) or as a dessert instead of ice cream.

I'm not being rigid by any means. But I am trying to make smarter choices, like having a whole wheat tortilla instead of bread. And maybe once a week, I'll go out and have whatever I want. I have to keep it interesting or inviting, otherwise I start daydreaming about salted caramels. So expect a few more ideas and recipes along this vein in the next several months.

And don't worry, there will always be cupcakes. I'm not insane.

Feed a Cold

I was looking for a way to use some blood oranges that I had bought at the market, and I came across this recipe from BHG for a Blood Orange Salad. It marinates while you make the rest of the meal, so all it takes is some quick assembly and time to let it sit. It was really delicious, and I loved the combination of flavors. I might add a little crunch next time, like toasted hazelnuts. A perfect way to get that extra vitamin C when you are under the weather, or just need a dose of sunshine to combat winter blues.

Moroccan blood orange salad

ingredients

• 3 blood oranges, peeled and thinly sliced
• 3 oranges, peeled and thinly sliced
• 1/2 cup thinly sliced green onion
• 1/4 cup imported Italian green olives, pitted
• 2 tablespoons wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon ground cumin
• Lettuce leaves
• 2 tablespoons snipped fresh mint or parsley

directions

Place blood oranges, oranges, green onion, and olives in a shallow serving dish. Sprinkle with vinegar, olive oil, oregano, cumin, dash salt, and dash pepper; toss gently. Let marinate 30 to 60 minutes at room temperature. To serve, arrange mixture on lettuce-lined plates; sprinkle with snipped mint or parsley. Makes 6 side-dish servings.

Jude's Quinoa Salad

Besides all of the blackberry and cherry tarts that have been coming out of my kitchen, there have been a plethora of healthy meals, too. When I cook for myself, there's usually no recipe involved - I just sautee whatever vegetables I have and add in some kind of protein.

This warm quinoa salad recipe was given to me by my friend Jude, and it's one of those that doesn't require exact measurements. It has all of the right attributes: great flavor, healthy, and easy. Do the portions and measurements to taste and I promise it will come out well.

Jude's Quinoa Salad

- cook quinoa according to package directions

- make a red wine vinaigrette (red wine vinegar, olive oil, salt, pepper)

- roughly chop some shittake mushrooms

- toss mushrooms in some of the vinaigrette and put in the toaster oven or broiler for a few minutes

- toss some raw baby spinach with the rest of the vinaigrette

- put the warm quinoa on top of the spinach

- put the warm mushrooms on top of the quinoa

- add goat cheese

If you like this recipe, check out similar ones under my new tag "Healthy Recipes". A votre sante!

Strawberry Greens

Earlier this week I attended an Urban Indoor Picnic with 3 of my lovely girl friends. Traditionally we have done this picnic in the park, but yesterday was cool and foggy, which is often the case during San Francisco summers. We all made dishes, set them out, opened a bottle of wine, and sprawled out in the living room, thoroughly enjoying ourselves. Our hostess Kelly made one of her famous salads, which was a simple green salad with tons of fruit - strawberries, blueberries, oranges, and goat cheese. It was divine - none of us could stop eating it.

Today I wanted to make something reminiscent of that. I happened to have strawberries, greens and goat cheese, so I was good to go. What I craved was a sweet and savory dressing - so I went for a classic poppyseed dressing. This recipe makes a lot, so it's great for a party or to use during the week. The milky color does not come from dairy, but rather from emusifying all of the ingredients together. I totally forgot about gradually adding the oil, and just dumped it in with the rest of the ingredients, and gave it a whir with my immersion blender. Tastes like summer!

Poppy Seed Dressing

• 1/3 C. white sugar
• 1/2 C. white vinegar
• 1 t. salt
• 1 t. ground dry mustard
• 1 teaspoon grated onion
• 1 C. vegetable oil
• 1 T. poppy seeds

Combine sugar, vinegar, salt, mustard and onion and process in a food processor or blender (or with an immersion blender) for 20 seconds. With the blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

Taste of Spring

Not a great photo, but I was hungry and low on patience. So, my husband and I are on a get-healthy program, which includes eating meals with low to no carbohydrates, saturated fats, or sugars (well, this is his strict diet - I still make exception for Whoopie Pies).

Which means I have to learn to cook without all of the good stuff.

This recipe was very easy to put together - chicken is sauteed in olive oil, lemon juice, garlic, oregano, basil, and parsley. Then add asparagus and mushrooms. I also threw in a little white wine Worcestershire sauce.

The egg on top adds flavor and richness - and I have to confess, I did cook it in butter, because eggs cooked in olive oil are pretty gross. And butter is delightful.

Next experiment: breadless meatballs.

Halfway Homemade

I love homemade soup, but I don't always have the time to get all of the ingredients and go through all of that chopping, cooking, and pureeing - sometimes I just need a quick, nutritious lunch. Recently I opened up a container of Pacific Cashew Ginger Carrot Soup, and added some ingredients that I saw in a NYT recipe for Moroccan Carrot Soup. While it wasn't exactly homemade, it didn't have that flat taste that I usually find in store-bought soups, especially with the brightness of the lemon juice.

What I added was:

Juice from 1/2 lemon

shake of Cumin

shake of Allspice

dollop of plain Greek yogurt

some chopped basil

Mm mm, good.

Berry Good

My friend Mark gave me this delicious recipe for an easy dessert, a gingered fruit compote.

Make a simple syrup using 1 C. water and 1 C. sugar. Heat until the sugar dissolves.

Add about an 8" chunk of fresh ginger, cut on the diagonal to expose as much flesh as possible.

Simmer this in the simple syrup for about 20 minutes. Remove the ginger.

Add whatever fruit you like (I used a pint of blueberries) and heat until incorporated.

Serve over Greek yogurt.

Yum!

Smokin'!

More deliciousness from the Farmers Market: Tea-Smoked Tofu from Tofu Yu. We sampled some a couple of weeks ago and loved it - so much more interesting than your regular store-bought tofu. It's easy to prepare, too - I sauteed spring onions and garlic in a touch of olive oil, added oyster mushrooms, and sliced up the tofu and tossed it in to warm. Lunch is served!

They also make incredibly tasty vegan Spicy Veggie Wraps - I will be stocking up on those this week.

Land of Fruit and Nuts

I love granola. It's one of the staple items on my shelf, to sprinkle on Greek yogurt with fresh fruit on top for breakfast, or as a late-night snack with milk. This month's Body & Soul magazine had a good looking recipe with a few variations, so I hit the bulk foods section of the grocery store and the dried fruit stand at the farmers' market and was good to go.

I had to add extra honey because the nuts I used were roasted and salted - try to find raw unsalted nuts and you can keep the sweetener to a minimum. This recipe makes a lot, so pack some up in bags for gifts!

Pistachio & Cherry Granola

• 6 C. old-fashioned oats
• 1 1/4 C. shelled pistachio nuts
• 1/4 C. sunflower seeds
• 1/3 C. flaxseed meal, wheat germ, or a mixture of the two
• 3 large egg whites
• 3/4 t. kosher salt
• 3/4 C. sweetener, such as honey, agave syrup, or molasses
• 1/3 C. extra virgin olive oil
• 1 C. dried cherries
• 1/2 C. unsweetened toasted coconut

Preheat the oven to 35o degrees.

Combine the oats, nuts, seeds, flax and/or wheat germ in a large bowl.

In another bowl, whisk egg whites and salt until frothy. Whisk in the sweetener and add the olive oil.

Add wet ingredients to the dry ingredients. Stir until the oats are evenly coated.

Transfer the mixture to two rimmed baking sheets and spread flat.

Bake for 20 minutes, then gently flip with a spatula, movie granola from the outer edges to the center of the sheet.

Continue to cook until golden, about 10 minutes more.

Cool completely on pan, then transfer to a bowl and gently stir in the dried fruit and coconut.

Update 4/8: I made another version that I also loved, using slivered almonds in place of the pistachios, raw unsalted pepitas in place of the sunflower seeds, crisped rice in place of the coconut, and currants in place of the cherries. I also toasted it a little longer and it was delicious!

Minimalist Pork

I was at the library yesterday, which happens to be right down the street from San Francisco Meats & Deli , so I stopped in and bought this lovely pork loin. I hate those ones that you get at the grocery store, that are so lean that it's impossible to keep them from drying out. That layer of fat on the top - that's the flavor!

I checked out Mark Bittman's The Minimalist Cooks at Home, which is no longer in print - a shame, because I really like what I have read so far. Bittman explains in detail why he created each recipe, and how it works to achieve the desired result. There are some black and white photos to illustrate some technique, but other than that there are no pictures - usually a turn-off for me, but with this book I make an exception.

It just so happened that there was just the pork recipe inside that I was looking for, "Roasted Pork with Applesauce". I almost didn't realize it (no picture!). I must have read it at least 6 times before taking the plunge to go ahead and make it, and even so, I cut the pork loin in half so there would be some left in case it didn't turn out.

But I kept liking what it said. This was a recipe that Bittman came up with because while he liked the taste of using jam or marmalade on roasted pork, he didn't like the sugary sweetness. Through experimentation, he found that creating a "crust" of applesauce yielded a sweet, but not too sweet, result. In theory, perfect. But roasting applesauce on pork? Weird? Mushy? Like baby food meets meat?

I had nothing to fear. The recipe was as simple as can be, and did everything that it said that it would. The high heat caramelized the applesauce, and it kept the meat incredibly moist. I cooked it longer than the 45 minutes that the recipe called for - maybe even 20 minutes longer, at 400, to make sure that some of that fat melted down and that the sauce browned and blackened a bit (the best part!) I also liberally salted and peppered it, because I love the contrast of salt and sweet. And seriously, 2 ingredients (besides salt and pepper) - you can't get more minimalist than that.

This is for 4 servings, 15 minutes work time, 60 minutes estimated total.

Roast Pork with Applesauce

• One 1.5 to 2 lb pork loin
• 2 C applesauce, preferably unsweetened
• salt and freshly ground black pepper

Preheat the oven to 500. Set the oven rack as close to the oven is as practical (take the thickness of the roast into account).

Meanwhile, put the applesauce in a fine strainer over a bowl or in the sink to allow excess liquid to drain.

Line a roasting pan with a double thickness of aluminum foil and brush the foil with a little oil.

When the oven is hot, sprinkle the roast with salt and pepper, then spread an even layer of the applesauce all over it, using up all of the applesauce. Sprinkle with a little more salt and pepper and roast, checking every 15 minutes or so to make sure that the applesauce doesn't burn. It's ok if it darkens and browns, or even turns dark brown, as long as the top doesn't blacken. (my note: i liked a little bit of blackening)

Begin checking the pork with an instant-read thermometer after 45 minutes. When the internal temperature reaches 155 degrees, remove from the oven. Let rest 5 minutes before carving.

Otsu-per Food

Otsu is a word that means many things, including stylish, chic, tasty, and spicy. And this salad definitely lives up to that - it is chock full of wonderful things like soba noodles, cilantro, green onion, cucumber, and tofu - with a wonderfully spicy dressing.

The recipe calls for 3/4 t. of cayenne which is way too much, imho - try it with 1/4 or 1/2 t., or if you are bold, just go with the original recipe.

Another great one from Heidi Swanson and her treasure trove of great-tasting, easy vegetarian and vegan recipes from her cookbook Super Natural Cooking, a book that I always pick up again in the New Year when I want healthy meal ideas.

It travels well, tastes great, and is not expensive or difficult to make - definitely a keeper.

The Salad Stops Here

You really only need one good vinaigrette recipe. Once you have found the one you like, you can make it over and over, and never tire of it. I like to make mustard-jar sized amount which will last in the refrigerator about 2 weeks - infinitely better than bottled, and for so little effort.

As simple as it sounds, it's hard to find that one that's just right - not too oily, bitter, bland, peppery, herby, garlicy, etc. Well, I have found it now, and what a relief - thanks to a new cookbook called Mad Hungry, by Lucinda Scala Quinn (thank you to my friend Ann for recommending it). This is a wonderful book, full of everyday recipes that are easy enough to throw together on a whim - and friendly enough for multiple ages and palates. The sub-title: Feeding Men and Boys; Recipe Strategies and Survival Techniques (Bringing Back the Family Meal), says it all. She works for Martha Stewart, so you know this woman knows a thing or two about success in the kitchen.

The ingredients for are readily available in anyone's pantry, but it is the combination and measurements that make it perfect.

"Rose's Vinaigrette"

• 1 T. minced shallot or garlic
• 1 t. Dijon mustard
• 1 t. light brown sugar
• 3/4 t. coarse salt
• 1/4 t. freshly ground black pepper
• 1/4 t. Worcestershire sauce
• 2 1/2 T. red wine vinegar
• 2 T. fresh lemon juice
• 3/4 c. extra-virgin olive oil

In the bottom of a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

Pour in the vinegar, lemon juice and olive oil. Cover tightly and shake well to combine and emulsify.

Use immediately or store in the refrigerator.

Yellow Rice Recipe - How to Make Yellow Rice

Easy, spicy & tasty recipe for Yellow Rice. Learn how to make Perfect Yellow Rice dish. This is delicious – vibrant with spices, with a sweet note from the sugar and raisins.

Preparation and cooking times
Preparation time 2 mins
Cook time10 mins - Plus 5 mins soaking time before cooking
Vegetarian, Low-fat

Ingredients Serves 6
350g basmati rice
50g butter
1 heaped tbsp caster sugar
1 tsp ground cinnamon or 1⁄2 cinnamon stick
6 cardamom pods , shelled and seeds crushed
just under 1 tsp ground turmeric
5 tbsp raisins

Method

1. Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
2. Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

Nutrition Per serving
313 kcalories, protein 5g, carbohydrate 61g, fat 7 g, saturated fat 4g, fibre 0g, salt 0.98 g

Recipe from Good Food magazine, February 2008.

Yellow pepper rice - jeweled golden rice - Vegetable Fried Rice

Save and share Yellow Rice Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Farm Fresh Fast

Dreary day at the Farmers Market today. Overcast, cold, felt like rain. Even our beloved Golden Waffle did not hold its usual magic for me. I felt sorry for the vendors - what a miserable day to be outside trying to sell produce. I bought some vegetables including brocolli rabe, ginger, sweet potatoes, green onions, kale and chard, and some of Donna's Tamales to make at home.

Well, what was a lackluster shopping experience made for a delightful lunch experience. I sauteed the broccoli rabe in some olive oil with ginger and garlic, and heated up the tamales in the microwave. My plate looked and tasted like sunshine and warm days, rich in flavor and nutrition. I added a little chipotle salsa for just the right amount of acid and heat, and it was great.

The smoked cheddar and black bean tamale was rich and satisfying, and the sweet corn and roasted chile tamale was wonderfully fresh, like eating fresh summer corn straight off the cob. The masa, which is ground fresh daily, is lighter than what I have had at the traditional Mexican booths, and they use only vegetable broth in their recipes - the tamales are either vegetarian or vegan, and you don't miss the meat. The taste is completely satisfying, without that heavy feeling afterwards.

It's amazing how now matter what the weather can bring, how good you can feel when you are warmed and fortified on the inside.

Mushroom and Rice Recipe - Recipe for Mushroom and Rice

Easy recipe for Mushroom and Rice. Enjoy cooking and learn how to make the best rice & mushroom. Take a handful of simple store cupboard ingredients and turn them into this hearty comforting vegetarian supper.

Ingredients
200g basmati rice
1 tbsp olive oil
1 large onion , chopped
2 tsp chopped rosemary or 1 tsp dried
250g chestnut mushrooms , quartered
2 red peppers , sliced
400g can chopped tomatoes
425ml vegetable stock
handful parsley , chopped

Method
1. Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

NUTRITION PER SERVING
282 kcalories, protein 9g, carbohydrate 55g, fat 5 g, saturated fat 1g, fibre 4g, salt 0.36 g

Recipe from Good Food magazine, March 2009.

Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Eat Your Greens

I blame the vegetarian. I think she jinxed me.

Today was a very strange day, food-wise, and I think it was because I spent an hour talking to a vegetarian last night. All I know is that I had great intentions, and the fates were not with me.

This morning I bought some nice produce at the market, including some beautiful kale, and a packet of Korma mix from a trusted vendor. When I got home, I planned a healthy Indian meal for dinner. I got started at 4:30, with a brown basmati rice on the stove, and chicken breasts simmering in a savory sauce. I then prepared a kale and chickpea dish, successfully getting everything coordinated to be ready at the same time.

When it was done, I tasted the Chicken Korma. Awful. I had my husband taste it. He made a face. It looked like watery paste and tasted like perfume, not like the silky, vibrant korma sauce we were used to. All of that work and preparation, for nothing! It was SO frustrating. Not to mention wasting a pound and a half of chicken - it was with a heavy heart that I threw it in the compost bag.

My vegetable dish, on the other hand, turned out very well, and was great over the rice. The spices were very nice and mellow. I added some roasted sweet potato chunks to the recipe but it was very tasty as is, too. I added salt to the original recipe, and altered it to use less of the broth.

As I started on dinner #2, bacon and eggs, I put some peanut butter chocolate chip cookies in the oven. Another miss! The dough was too crumbly and the cookies did not flatten properly. Some days, it's just best to stay out of the kitchen!

Indian-Spiced Kale & Chickpeas

• 1 T. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 lb. kale, ribs removed, coarsely chopped
• 1/2 C. chicken or vegetable broth
• 1 t. ground coriander
• 1/2 t. ground cumin
• 1/4 t. garam masala
• 1/4 t. salt
• 1 15 oz. can chickpeas, rinsed
• 1 sweet potato, diced and roasted for 30 minutes with olive oil and salt and pepper (optional)

Heat oil in a Dutch oven over med heat.

Add the garlic and cook, stirring, until fragrant, about 30 seconds

Add kale and cook, tossing with 2 large spoons, until bright green, about 1 min

Add broth, coriander, cumin, garam masala and salt

Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 min

Stir in chickpeas, cover and cook until the chickpeas are heated through, 1 to 2 min

Add the sweet potato and toss to combine

Mr. Green Beans

I don't know if all of you watched the Captain Kangaroo show as kids - I did, and there was this character called Mr. Green Jeans, who I used to call Mr. Green Beans.

Anyway, I had a bunch of fresh green beans left over from Sunday's market raid, and I made a recipe from one of my favorite cookbooks, Jamie Oliver's Jamie's Dinners. I love this book because it focuses on simple, inexpensive dishes that use easy-to-find ingredients, and the recipes are friendly for people of most ages and palates. I had everything that I needed right in my pantry, and in no time I had a delicious side dish that was perfect for everyday or having guests. I didn't have white wine vinegar, so I used white balsamic which worked fine. I love garlic, so I used a whole clove, which helped keep the flavor through to the 2nd day.

Green Bean Salad

• 4 handfuls of fresh green beans
• 2 -3 heaped t. of good French mustard
• 2 T. white wine vinegar
• 7 T. extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 med. shallot, peeled and finely chopped
• 1 T. capers
• 1/2 clove garlic, finely grated
• optional: a small handful of fresh chervil

Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for about 4-5 min.

Put the mustard and vinegar into a jam jar or bowl, and while stirring, add the olive oil to make a good hot French dressing.

Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, capers, and the garlic.

Test the beans - when one holds it shape, but is soft, it's perfect. Drain in a colander.

Dress the beans while they are steaming hot.

Serve in a bowl, sprinkled with chervil if you like.

Kirsten's Sweet Potato Salad

On Sunday I found this funny sweet potato at the Farmers Market and had to buy it - doesn't it look just like a pig's trotter? How perfect for today when I decided to try my friend Kirsten's Sweet Potato Salad recipe, which has a savory warm bacon dressing.

I love roasting the sweet potatoes this way - I actually did not stir them at all and let them caramelize and get a little sticky - so wonderful, it's hard to keep from eating them right off of the pan. The dressing is a gorgeous and colorful combination of vegetables, bacon fat, fresh ginger and cumin.

You only use a little of the bacon fat and the rest is olive oil, so it's not as unhealthy as it might sound. The citrus from the orange is a nice combination, and even though it said four portions, I was able to eat two at one sitting with no problem.

The only change that I made was to add orange zest to the dressing before squeezing the juice, and I added some salt and pepper after tossing the salad. Delicious!

Kirsten's Sweet Potato Salad

• 2 sweet potatoes, peeled, cut into pieces
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 2 thick slices of bacon
• 1 bell pepper, cored and chopped
• 1 small red onion, halved and thinly sliced
• 1 tablespoon fresh ginger, peeled and minced
• 1 teaspoon ground cumin
• Juice from 1 orange
• 1 pound fresh spinach

Preheat the oven to 400°F. Put potatoes on a baking sheet, drizzle with two tablespoons of the oil, sprinkle with salt and pepper; toss to coat. Roast, turning occasionally, until crisp and brown outside and tender inside, about 30 minutes. Remove and keep on the pan until ready to use. While potatoes cook, put bacon in a stainless steel or other nonreactive skillet and turn heat to medium. Cook, turning once or twice, until crisp. Drain on paper towels and pour off fat, leaving darkened bits in the pan. Put back on medium heat; add remaining oil to the pan. When hot, add bell pepper, onion, and ginger to the pan. Cook, stirring once or twice until just softened, about five minutes; stir in cumin and bacon (broken into pieces). Stir in orange juiceand turn off heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm dressing again before proceeding.) Put spinach in a bowl large enough to comfortably toss the salad. Add the potatoes and warm dressing. Toss to combine. Serves four.

10/29/09 Update:

I made it the next day for lunch, and added some garbanzo beans. Delicious - this is going to be on my regular lunch rotation for sure.