gemischte pilzen risotto

In case it wasn't clear from the picture, auf Englisch, this is a mixed mushroom risotto. I've been continuing to have fun exploring Zurich grocery stores and markets. The other day, one treasure I brought home with me was a box of magnificent mixed mushrooms. I couldn't conclusively identify a single one, nor would I have been brave enough to buy any of the varieties on their own (what would it taste like? how would I cook it?). In fact, I first reached for the plain old button mushrooms. But then my eye caught the combination pack: somehow the cornucopia made the foreign mushrooms seem less intimidating than they might otherwise have been. Into my basket they went.

I consider risotto one of my favorite dishes to make. It is time consuming (lots of active stirring), but not particularly difficult. Once you have the basics down, it's a super pliable dish, a blank canvas on which to paint. I enjoy pondering the possibilities, particularly when inspired by a great ingredient. In this case, that ingredient was clearly my box of mushrooms. 

Being unfamiliar with exactly what I was dealing with, I wasn't sure whether to add the mushrooms at the onset of the risotto making process (or would they become tough?) or near the end (but then would the flavors have a chance to meld?), so I decided to hedge my bets, adding half at the beginning and half later in the cooking process. This worked out really well, as it resulted in both great flavor as well as good texture, the mushrooms added later providing some toothsome meatiness. Lemon awakened the dish, bringing a bright taste of sunshine to the earthy mushrooms. 

This, in my opinion, was a standout dish that I will definitely make again.

Gemischte Pilzen Risotto | Mixed Mushroom Risotto

Serves 4

2 Tbsp. olive oil

1 Tbsp. butter

1 medium yellow onion, chopped

a handful of mixed mushrooms, chopped

another handful of mixed mushrooms, roughly chopped

1 c. arborio rice

1/3 c. white wine

4-6 cups hot stock*

the grated rind (about 2 Tbsp.) and juice (about 3 Tbsp.) of one lemon

1 tsp. fresh thyme, minced

1/3 c. parmesan cheese, grated

1 Tbsp. butter

parsley for garnish (optional)

*I used 2 cubes of chicken bouillon mixed with about 6 cups of water

Heat olive oil and butter in a large pot over medium heat. Add onion and cook until translucent. Add the more finely chopped mushrooms and continue to cook until they begin to soften. Add rice and stir to coat. Add white wine. Cook, stirring, until fully absorbed by rice.

Add hot broth, a couple ladles at a time, stirring constantly and allowing to fully absorb between each addition. When you have about 4 broth additions remaining (this should be around 30 minutes into the cooking process), add the roughly chopped mushrooms. When you have about 2 broth additions remaining, add lemon rind, lemon juice, thyme, and parmesan cheese to rice. Continue to stir and add broth until none remains (test rice for doneness and add additional stock or water if needed). Mix in the remaining tablespoon of butter. 

Ladle risotto into individual bowls, garnish with parsley if desired, and be prepared for whomever you're serving to be impressed!

mushroom vegetable stir fry

Cooking for cancer is challenging. Tastes change: things are too sweet, the wrong texture. Foods that were once loved are no longer appetizing. While many of my attempts have missed the mark, this one hit it: consumable and (bonus) nutrient-rich. The sauce is mellow and earthy in flavor, thinner than a typical stir fry. On the second night, I added additional mushroom stock and we enjoyed it as an asian soup.

Mushroom Vegetable Stir Fry
Serves 4

Brothy sauce:
1 c. mushroom stock
3 Tbsp. tamari or soy sauce
2 Tbsp. orange juice
1 Tbsp. rice vinegar
1 Tbsp. honey
1 clove garlic, minced
1 tsp. ginger, peeled and minced
1 tsp. sesame oil

Stir fry:
6 oz. soba noodles
2 Tbsp. refined coconut oil
2 carrots, sliced on the diagonal
2 stalks of celery, sliced on the diagonal
4 baby bok choy, diced, stalks and leaves separated
4 green onions, chopped, white and green parts separated
2 handfuls snow peas, trimmed
2 handfuls mushrooms, quartered

Mix sauce ingredients in a small bowl. Set aside.

Cook soba noodles according to directions. Drain and run under cold water. Set aside.

Heat coconut oil in a wok over medium-high heat. Add carrots, celery, whites of bok choy, whites of onion, and snow peas. Stir fry for about 5 minutes, until carrots begin to become tender.

Add mushrooms and bok choy greens. Continue to stir fry until greens begin to wilt and veggies are crisp-tender.

Add sauce to veggies. Cook and stir two minutes. Add noodles and cook until heated through.

Serve individual servings in a big bowl; ladle some brothy sauce over the top.

mushroom brown rice risotto

Given how very animated my Italian cooking instructor was at the thought of using arborio rice in a risotto (NEVER, ever, ever, aborio - only carnaroli!), I shudder at the thought of her reaction to my brown rice adaptation of the classic Italian rice dish.

But in addition to being a whole grain (something I'm trying to consume more of), the earthy color and slightly nutty flavor of brown rice seem somehow better suited for a mushroom risotto than the typical white rice. The shitake mushrooms, which can sometimes get rubbery when cooked, worked well in this preparation. The resulting risotto was simultaneously creamy and toothsome, with a pronounced delightfully mushroomy flavor profile.

Let's take a moment on mushrooms. The brown paper bag my mushrooms rode home from the grocery store in warned me that they absorb the flavors around them (even in the fridge), so I should take care to store them in a wise location. As I was eating this risotto on the second night (yummy leftovers), I was pondering to what extent mushrooms absorb the things in the environments in which they grow. Can you talk about terrior with mushrooms the same way one does with grapes and the resulting wine? I'd like to think so. In the event that is the case, I'm sure I could taste the Northwest ferns and nettles that I imagine grew alongside the mushrooms in my risotto.

Mushroom Brown Rice Risotto

Serves 3-4

2 Tbsp. olive oil

1 small yellow onion, diced

1 tsp. dried thyme

a big pinch of white pepper

1 c. short grain brown rice

1/2 c. white wine

5-6 c. hot mushroom stock*

6 oz. shitake mushrooms, roughly chopped

1/4 c. fresh parmesan, grated

*I had 4 cups of stock but found the rice wasn't yet done at the end of it (makes sense: brown rice takes longer to cook than white), so I supplemented with 2 cups of hot water.

Heat olive oil in a french oven over medium heat. Add onions and cook until soft. Add thyme and white pepper; stir to distribute. Add rice. Stir until it has a nice sheen from the oil and onions. Add wine. Stir constantly (in a clockwise direction!) until it is fully absorbed. Add hot stock, 1 ladle (about 1/2 cup) at a time, stirring constantly and allowing liquid to absorb completely between each addition. Add mushrooms with the penultimate ladle.

Add parmesan at the end, stirring to incorporate. Serve hot.

1 year ago: european adventure

2 years ago: gluten-free vegan date newtons

garlic ginger quinoa with kale and tempeh

Something with tempeh was my mother's challenge to me for the evening meal last night.

Tempeh is a fermented food made from soybeans that has a firm texture and slightly nutty flavor. It is made from the whole soybean, giving it a higher protein, dietary fiber, and vitamin content than other soy-based foods. Because it is fermented, it is also easier to digest. Like tofu, tempeh readily absorbs the flavors of other foods with which it is cooked, making it versatile for cooking. Its texture stands up well in marinades. Probably my favorite preparation is pan frying, which yields a crispy exterior and soft spongy middle.

My mother's tempeh request was due to its potential cancer-fighting properties (she is currently battling uterine cancer). Several studies have shown that the potent antioxidant in tempeh inhibits malignant cell growth and possibly kills human cancer cells. Other items on my mom's anti-cancer list (due to anti-cancer properties that she's read about from various sources): shitake mushrooms, beets, blueberries, carrots, garlic, ginseng, green tea, and fruit (especially grapes). When I battled my way through the rain to the grocery store yesterday afternoon, I made a point of loading up on many foods from this list and incorporated a few into last night's dinner.

I was originally planning on making this dish with green beans. But as I perused the organic vegetables at the grocery store, the lacinato kale, with its beautiful dark blueish green leaves, called out to me. I decided to let it replace the green beans in the recipe that had formed in my head. I am glad I did.

My mom watched in the kitchen as I prepared this meal, somewhat skeptical based on the ingredients that it would turn into something she would want to eat. I think this was mostly based on the inclusion of kale. The last time I tried to convince her of the awesomeness of kale, I made a bad substitution (we were out of balsamic, but instead of running to the store, I tried substituting red wine and rice vinegar... not something I would recommend) that rendered the resulting garlicky kale much less appetizing than it would otherwise have been. I promised that this kale would be much better (hoping desperately that she would like it!).

A couple bites erased my mom's skepticism. Her comment was something like this is actually really good, which I decided to take as a compliment. We discussed that this is a nutrient-packed, healing meal: cancer fighting tempeh, garlic, and shitake mushrooms, whole grain and protein-rich quinoa, healing ginger, and vitamin-packed kale. It also tasted great. The flavor was well-balanced garlicky-salty-sweet, with the crunch of the pan-fried tempeh offsetting the soft textures of the other components. Here's what I did:

Garlic Ginger Quinoa with Kale & Pan Fried Tempeh

Serves 3-4

3/4 c. quinoa

olive oil

3 cloves garlic, minced

1 inch piece of fresh ginger root, peeled and minced

3 Tbsp. tamari

3 Tbsp. maple syrup

1 tsp. toasted sesame oil

1 bunch lacinato kale, center stem removed and roughly chopped

1 handful shitake mushrooms, sliced

6 oz. tempeh, cut into 1/2" cubes

2 scallions, sliced on the diagonal

Cook quinoa according to directions. Set aside.

Combine tamari, maple syrup, and sesame oil in a small bowl. Set aside.

Heat 1 Tbsp. olive oil in a large pan over medium heat. Add garlic and ginger. Cook until fragrant, about 3 minutes. Add kale. Cover and allow to steam for 2 minutes. Uncover. Add mushrooms and cook for 2 minutes uncovered, stirring occasionally. Add quinoa and tamari mixture. Stir and cook for 2 minutes. Cover and reduce heat to low to keep warm.

Heat 1 Tbsp. olive oil in a separate pan over medium-high heat. Add tempeh. Cook, stirring occasionally, until tempeh is crisp and golden.

Serve quinoa mixture on individual plates. Top with pan fried tempeh and scallions.

One year ago: pear bread

potato green bean curry

This has been sitting in my 'to post' pile for a couple of weeks now. Which basically means that I don't remember too much about it, other than conceiving it because it sounded good and it apparently photographed well. The fact that it made it into the 'to post' pile means that it met my expectations taste-wise.

I try to keep my cupboards stocked with curry powder, coconut milk, canned tomatoes, and garbanzo beans, so that I always have the basic staples for curry on hand. Vegetable and starch additions are interchangeable - throw in what you have available or what sounds good. We ate this dish as follows. If you omit the potatoes, I'd recommend serving it over rice or noodles. It would also be great with a side of naan.

Potato Green Bean Curry

Serves 2-3

olive oil

2 handfuls fingerling potatoes, sliced into 1/2" thick rounds

2 handfuls green beans, trimmed and cut into 2" pieces

2 Tbsp. fresh ginger root, peeled and minced

2 cloves garlic, minced

1 small yellow onion, chopped

14.5 oz. can diced tomatoes, drained

15 oz. can garbanzo beans, drained and rinsed

1 handful mushrooms, sliced

about 7 oz. coconut milk (not lite)

2 Tbsp. curry powder

1/2 tsp. crushed red pepper flakes

chopped cilantro, to top

Heat oven to 400 degrees. In a medium bowl, mix potatoes with 2 Tbsp. olive oil and a generous pinch of sea salt. Transfer to baking sheet. Roast in oven 10 minutes.

Add green beans to same bowl as used for potatoes. Mix to coat with some of the olive oil that remained in the bowl. After potatoes have roasted for 10 minutes, add green beans to baking sheet and roast an additional 10 minutes.

Heat 1 Tbsp. olive oil in a large pot over medium heat. Add ginger and garlic. Cook until fragrant, about 1 minute. Add onion. Cook, stirring occasionally, until onion begins to brown, about 4 minutes. Add curry powder and red pepper flakes. Stir to coat. Cook 1 minute.

Add tomatoes and coconut milk. Cook, stirring occasionally until bubbly.

Add roasted vegetables, garbanzo beans, and mushrooms. Mix well. Reduce heat to low, simmer for 5 minutes. Serve topped with cilantro.

stir fried vegetables with peanut sauce

It's been a busy weekend (so much so that I'm catching up on my blog writing on Sunday evening - though it's typically a Saturday morning activity for me - and I have yet to make dinner tonight!).

Here's a quick recap:

Friday night's festivities were meeting up with friends at a local German pub. It was an adventure that included one of the biggest pretzels I've ever had the pleasure of enjoying - complete with brown mustard, cheese, and salami (my cleanse is officially over!).

Saturday was spent mostly in the sunshine in the backyard. My hibiscus plant has been transplanted from the pot it was inhabiting into the ground. I am the proud new owner of a tropicana lily that is past blooming this year, but is going to be breathtakingly beautiful next year. I planted some aromatic herbs in the garden to try to deter the bugs/worms that have been munching on my cruciferous veggies.

This morning was filled with a nice long run and a trip to the farmers' market. This afternoon, JR, Marika and I went into the city to enjoy Opera in the Park at Golden Gate Park. It was possibly my favorite Sunday afternoon of all time - we had a picnic of wine and cheese while listening to arias from Madame Butterfly, The Marriage of Figaro, and more. The sun was shining. It was lovely.

All of that has very little to do with the following recipe. But so it goes.

I made this dish last week out of the random veggies that I had on hand. It's been awhile since I've made peanut sauce. This was a good reminder of how delicious it is. We ate it these stir fried veggies for dinner one night, then had enough leftovers to turn it into another meal by accompanying it with carrot ginger soup on the following night. Here's what I did:

Stir Fried Vegetables with Peanut Sauce

Serves 3-4

Peanut sauce:

1/2 c. natural peanut butter

2 cloves garlic, minced

3 Tbsp. tamari (can substitute soy sauce)

3 Tbsp. lime juice

2 Tbsp. agave nectar

1 Tbsp. fresh ginger root, minced

1/4 tsp. red pepper flakes

1/8 tsp. sea salt

about 4 oz. rice milk (can substitute lite coconut milk or water)

Stir fried veggies:

1 Tbsp. refined coconut oil

1/2 medium yellow onion, sliced

2 handfuls green beans, trimmed and cut into 2" pieces

1 red bell pepper, seeded and sliced into 2" strips

2 tomatoes, sliced

a handful of button mushrooms, quartered

3-4 servings of brown rice

Cook rice according to directions.

Meanwhile, process peanut sauce ingredients (except rice milk) in food processor. Add rice milk 1 oz. at a time until desired consistency is reached (a little runnier than ultimately desired, as it will thicken slightly as it cooks). Set aside.

Heat coconut oil in a wok over medium-high heat. Add onions, green beans, and red pepper. Stir fry for 4 minutes. Add mushrooms. Stir fry 1 minute. Turn off heat. Add tomatoes and peanut sauce. Stir until combined and heated through. Serve over rice.

One year ago: cold quinoa salad

garlicky mediterranean pasta

Interestingly, eliminating a number of food groups (I'm on day 6 of a 4-week cleanse, which in a nutshell, means I've cut dairy, meat, and anything including wheat or sugar from my diet) has manifested in me eating a greater variety of food. Peculiar, right?

I think because I'm restricting my intake to primarily fruits, vegetables, and whole grains, I'm getting more creative with the combinations. Particularly at evening meals, I find I'm combining many more vegetables in a single dish than I typically would. The blooming garden and recent trips to the farmers' markets have definitely played into this. At the farmers' market, I go without a list and pick up anything that catches my eye (which is typically a lot of different things - so much is in season locally right now!). Back home in the kitchen, it becomes a sort of exciting puzzle to figure out how to put it all together. The following is one of the palate-pleasing culinary adventures I found myself on earlier this week. Here's what I did:

Garlicky Mediterranean Pasta

Serves 2

4 oz. penne pasta*

3 Tbsp. olive oil

1/2 c. yellow onion, chopped

3 large cloves garlic, minced

2 Tbsp. fresh oregano, chopped

1 tsp. red chili flakes

1/2 red bell pepper, chopped

1 handful cherry or grape tomatoes, halved

1 handful mushrooms, quartered

1 handful spinach

1/4 c. kalamata olives, pitted & halved

1/4 c. artichoke hearts marinated in olive oil, drained

pine nuts

*I used rice pasta, since I'm avoiding gluten at the moment.

Cook pasta according to directions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add onions and garlic; saute until just beginning to soften, about 3 minutes. Add oregano and chili flakes. Stir and cook 1 minute. Add pepper and cook until crisp tender. Add tomatoes and mushrooms. Cook 1 minute. Add pasta, spinach, olives, and artichoke hearts stir and cook until heated through and spinach is beginning to welt. Serve topped with pine nuts.

One year ago: veggie fajitas

eggplant curry

I think I may have mentioned that I spent my morning run on Sunday planning the evening's meal in my head. This is where I landed.

It started with eggplant (specifically, the 3/4 of the eggplant that remained upon my return from Seattle - the missing quarter had been incorporated into a pasta dish - props to JR for being "adventurous" in his cooking!). I knew I wanted to go in a "something with rice" direction. When I started thinking through the produce in my kitchen (onions, tomatoes, mushrooms), curry seemed like the unifying force that would pull it all together. I also threw in some garbanzo beans for good measure. The result was a flavor-packed, healthy dish that came together relatively quickly and will provide sustenance for a couple of days. Here's what I did:

Eggplant Curry

Serves 4

2 Tbsp. olive oil

2 cloves garlic, minced

2 Tbsp. fresh ginger, minced

2 Tbsp. curry powder

1/2 tsp. sea salt

1/4 tsp. cinnamon

1/2 yellow onion, sliced into thin strips

1 small eggplant (or 3/4 of medium eggplant!), chopped into 1/2" cubes

1 c. small mushrooms, halved

1 tomato, chopped

1 16-oz. can garbanzo beans, rinsed and drained

1 c. coconut milk

1/4 c. cilantro, chopped

2-3 c. prepared rice

Mix garlic, ginger, curry powder, salt and cinnamon in a small bowl. Set aside.

Heat olive oil in a pan over medium heat. Cook the onion and eggplant until they begin to soften, about 5 minutes. Add mushrooms and garlic mixture. Stir and cook 2 minutes. Reduce heat to low. Add tomato, garbanzo beans, and coconut milk. Stir well. Cover and simmer for 10 minutes.

Serve over rice topped with cilantro.

spicy vegetable chili

I'm continuing the trend you've seen posted this week on veggie-packed meals. Weeks 2 and 3 of the cleanse I'm currently undertaking call for 70% of the food I intake to be in the form of raw vegetables. Given that I'm in Washington state at the moment and it's 40 degrees and raining, the thought of 70% raw fruits and veggies is a little bone chilling. So I'm cutting myself some slack. I'm not going to concede on the 70% vegetable part, but am going to try to be ok with the fact that they are mostly going to be, well, cooked. It's a compromise I'm willing to live with (at least until I get back to Cali, where it's a little warmer).

I wasn't planning on such a spicy chili, but it turns out that a little chipotle in adobo sauce goes a long way. I used 2 about tablespoons, and would consider the result to be on the spicy side of medium. Any more and you'll have some serious spice on your hands. Reduce it if you aren't a spice lover (but think about making it available on the side if you are feeding anyone who might want to increase the heat in their bowl).

Spicy Vegetable Chili

Makes a very big pot of chili

2 Tbsp. olive oil

1 yellow onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

3 stalks celery, chopped

1 handful mushrooms, chopped

2 Tbsp. chipotles in adobo sauce, finely chopped

2 Tbsp. chili powder

1 Tbsp. cumin

1 tsp. oregano

1/4 tsp. cayenne pepper

1/4 tsp. white pepper

1 28-oz. can diced tomatoes (with liquid)

4 c. kidney beans, cooked & drained*

2 c. small red beans, cooked & drained*

2 c. water

*I used dried beans for my version, but if you're looking for a shortcut, canned beans will work as well. Just make sure they are rinsed well to reduce the salt that is added in the canning process.

Heat oil in a large pot over medium low heat. Add onions and garlic. I like to chop my way through the other ingredients, adding them to the pot as they are chopped and stirring occasionally. Once you've added all of the produce, increase heat to medium. Stir and cook a few minutes until the vegetables are tender. Add chipotles in adobo and spices. Stir and cook 1 minute.

Add tomatoes, beans, and water. Stir well. Allow to cook together, partially covered, over low heat as long as you can (at least an hour to give the flavors a chance to meld). As with most stews, this will be even better on the second day. It also freezes well if you don't think you can make your way through the leftovers.

This chili with a kick provided the perfect internal warmth on a damp Northwest day.

One year ago: sweet & spicy roasted kabocha squash

slow cooked veggie packed tomato sauce

When I told my mom I was making vegetable pasta, she pictured pasta with vegetables. But instead, I decided to incorporate the veggies into the sauce. I had a free afternoon on my hands, so I filled it with chopping and cooking (some of my favorite pastimes). What resulted was a delicious and nutrient-packed sauce. Before we get to the recipe, let's take a look at the nutritional benefits of the main components:*

*Sources: A Complete Guide to Nutritional Health & whfood.org

Onion: Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. They help the body's metabolism by lowering blood cholesterol, blood fat, and blood sugar. They are a natural antibiotic and contain vitamins A, B, C, magnesium, phosphorus, potassium, sulfur compounds, bioflavonoids, and essential oils. The high concentration of sulfides in onions provide protection against tumor growth, especially that associated with stomach cancer.

Red Bell Pepper: Red bell peppers contain high amounts of vitamins A and C and, like most other vibrantly colored fruits and vegetables, are packed with antioxidants. Antioxidants work together to neutralize free radicals, which can travel through the body and cause damage to cells (they contribute to: cholesterol build up in arteries that lead to heard disease, the nerve damage in diabetes, the cloudy lenses of cataracts, the joint damage in osteoarthritis and rheumatoid arthritis, and the tightening airways of asthma). The antioxidant free radical destroyers found in bell peppers may help prevent or reduce the symptoms of these conditions by shutting down the source of the problem.

Mushroom: Mushrooms are a good vegetarian source of protein and contain copper, iodine, manganese, potassium, selenium, and zinc. They have stimulant properties and can help strengthen the immune system. For the past 20 years, the phytonutrients found in mushrooms have been the object of anti-cancer research. They have been shown to help regulate the amount of estrogen circulating in the body, and thus protect against breast cancer.

Canned Crushed Tomato: Tomatoes are packed with a number of great things, but I'll concentrate on one here - lycopene. Lycopene helps protect cells and other structures in the body from oxygen damage and has been linked to the protection of DNA inside white blood cells - amazing stuff. Canned tomatoes have an even greater concentration of lycopene than their fresh counterparts due to the processing method. Carotenoids like lycopene are fat-soluble, so pair tomatoes with olive oil, avocado, or nuts to aid in absorption in the body. Commercial tomatoes are sometimes grown to quickly or genetically modified, so it's definitely worth seeking out organically produced tomatoes for their greater nutritional benefits - this holds true for items made from tomatoes as well: organic ketchup has been shown to contain 3x the lycopene content of that made from commercially grown tomatoes!

Rainbow Chard: whfoods.org calls chard the "vegetable valedictorian" due to its impressive list of health promoting nutrients. Chard is high in vitamins A, C, and K, magnesium, manganese, potassium, iron, and a host of other vitamins and minerals. The combination of traditional nutrients, phytonutrients, and dietary fiber have been shown to aid in the prevention of digestive tract cancers, such as colon cancer. Bonus - you get all of these health benefits in relatively few calories (35 calories per cup).

Kalamata Olive: The Complete Guide to Nutritional Health touts the olive as a superfood. They are packed with vitamins A and E, phosphorus, potassium, magnesium, manganese, antioxidants, oleic and linoleic acid. Olives and olive oil are a staple of the Mediterranean diet; those who follow it have a low incidence of cardiovascular disease compared to those who eat a high proportion of animal fat in their diet. Why? Studies have shown that the high oleic acid content in olives and their oil helps regulate the balance between high-density lipoprotein ("good" cholesterol) and low-density lipoprotein ("bad" cholesterol) in the blood, which prevents fatty deposits in the arteries and reduces the risk of cardiovascular disease.

On to the recipe! Here's what I did:

Slow Cooked Veggie Packed Tomato Sauce

Makes about 4 cups

2 Tbsp. olive oil

1 yellow onion, finely chopped

3 cloves garlic, minced

1 red pepper, finely chopped

1 handful of mushrooms, chopped

1 tsp. dried oregano

1 tsp. dried basil

1/4 tsp. red pepper flakes

1/4 tsp. sea salt

1 28-oz. can crushed organic tomatoes

1/2 tsp. honey or agave nectar

1 bunch chard, destemmed and chopped into thin strips

1 handful kalamata olives, pitted and sliced in half

Heat olive oil in a large pan over medium heat. Add onions and garlic. Cook until fragrant and soft, 3-4 minutes. Add red pepper and cook an additional 3 minutes. Add mushrooms and spices. Stir and cook 2 minutes. Add tomatoes, honey, and 1/2 c. water.

Reduce heat to medium low. Simmer 30 minutes, stirring occasionally (adjust the heat lower if it begins to bubble too rapidly, and add more water if the sauce begins to look too dry).

Add chard to top of sauce (don't mix in) and cover pan. Allow chard to steam for 10 minutes, until bright green. Uncover and mix chard into sauce. Increase heat to medium. Add kalamata olives. Cook an additional 5 minutes, stirring occasionally.

Serve with your favorite pasta.

One year ago: butternut squash mac & cheese

miso braised bok choy and mushrooms

I love baby bok choy. This time of year, it makes a regular appearance in the weekly CSA box. I had originally been thinking of putting it into a stir fry, but then decided against it. Then I was thinking miso soup, but again reconsidered. What about a sort of hybrid of the two? Bingo.

As described below, this makes a great side dish. Add more water or broth for a soup. Or add tofu and serve over brown rice for a meal. Oh, the possibilities!

Miso Braised Bok Choy and Mushrooms

Serves 2

1 Tbsp. peanut oil

1-2 handfuls mushrooms, quartered

2 heads baby bok choy, well rinsed and chopped

1 Tbsp. white miso paste

1/2 c. vegetable broth

sesame oil & chili flakes to serve

In a small bowl, whisk miso paste with 1/4 c. hot broth until smooth. Set aside.

Heat oil in a wok over medium heat. Add mushrooms and cook 2 minutes. Add miso-broth mixture to mushrooms. Cook, stirring occasionally, until most of the liquid is absorbed or evaporated, 3-5 minutes.

Add bok choy and remaining broth. Cover and cook, stirring occasionally, until mushrooms are soft and bok choy is tender but still bright green. Remove cover and let any remaining liquid evaporate.

Serve drizzled with toasted sesame oil and a sprinkling of crushed chili flakes.

One year ago: seared ahi tuna